The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-05-27
ideas for dWo1neu.

great nut eaters, but the more ~civilizef
aouits only take them as an after-dinne,
course WITH coffee and raisins.
me TIDE has turned, probably because
thas is a practical age. Nuts are placed
IN whatever dish there is an excuse TO,
them.
Two years ago hostesses began SERVING
nut salad With m-ayonnaise dressing. The
epicurean departure was relsshea b,,t
wondered at as an oddity; now sadad is
put one of the many minor ways that
nuts are brought to the table during the
heaviest courses.
Here are the devices some hostesses
have found palatable:-
Tiny oval sandwiches of thinnest bread
and butter. with a filing of chopped wal
nuts, and a whole meat, pressed into the
top, are seen at receptions.
Baked apples are cored and stuffed
with pecans. which have been chopped
ana mixed with cinnamon and sugar.
Dates nave the seeds removed and are
filled with an English walnut meat.
Lemon jelly is moulded with bIanched
almonds cut in thin strips.
Chocolate blanc-mange is also greatly
improved by the addition of blanched
and pounded almonds.
Little cup custards are dotted with
English walnut meats and tiny clices of
citron
Glaze walnuts and Brazil nuts are a
bonbon often seen at luReheons.
Saltines spread with icing and chopped
almonds. and Drowned slightly in the
oven. are also a favorite luncheon dainty.
C~hestnuts, boiled and mashed. are
served as a vegetable.
Peanut are used as a stuffing for
ducks and rival the almond for sailing
purposes.
In ice creams the hickory nut, while
still popular, is largely superseded by
the pistachio nut. with its delicious
flavor. Chocolate ice cream moulded in
the form of cantaioupes is sprinkled with
chopped p~istaehios and almonds also
chopped. and toasted a light brown.
AS a garnish for salads nuts are es-
pecially popular. A combination of APP
pies and English walnuts makes a very
good salad when served on lettuce leaves
with a French dressing.
At a recent luncheon, the chicken salad
was both delicious and especially artistic.
II was served Upon a large chop platter
With a gold edge thus making a pretty
ceior contract with the small greenish-
whfte leaves Of lettuce which formed the
outer circle. Inside the lettuce was a
ring of clear amber chicken jellv stand
ing an inch high. The salad. made of
Chicken, celery and hard boiled eggs cut
in dice, and mixed with the usual mayon-
naise, was heaped in the middle of this
ring. and plentifully sprinkled with Eng
hsh walnut meats.
The ring of ieliv ic paanoraa t- ,.z,--j
two pans, one within the other. and plac-
ing a heavyweight in the inner one. The
liquor in which the chicken has been
boiled is cooled. SKINNED and then heat
ed and strained through a cloth. and
poured into the space between the pans.
When it has hardened pour a drop of
hot water into the inner pan and give it
a twist. When this is free plunge the
larger pan into hot water for a second
gsaad then pass a knife around the ring.
when It will turn out upon the platter.
Lie addition of a very little gelatine will
not be detected, and will tougher the
chicken salad so that it will not be in
danger of breaking.
-.
The shops are providing a solid colored
lawn for 121z and Is cents a yard for lin
ing summer gowns. This is a great con-
venience to those who cannot afford silk.
yet feel that Saline is too heavy and not
artistic.
These laws come in all shades to match |
the designs and stripes which figure most
prominently this season in light goods.
They probably will fade by too severe an
exposure to the sunshine, but it rarely
gets that through the outside material. 1t
is rather wide and cuts to good advan-
tage.
If You get this avn to line your dress
with. make the skirts separately. The
two are joined at the waist band, but
hang free. OF course, they should both
be cut by the same pattern.
The lining should have two or three {
small ruffles on the bottom to act as a
~baIayeuse. whether the skirt is trimmed
or not. But it is far prettier to trim
thin skirts than to leave them plain. |
Three narrow ruffles edged at the bot
tom with lace give a dainty finish, but
tab women prefer the Spanish ruffles
which serves to cut the height.
If a woman. or her dressmaker. has
patience, ruffles in-groups of three from
hem to waist is admirable for the tall,
slender woman. These ruffles should
have lace or the edge and the arduous
labor the skirt then entails is easily seen,
80.
In truth, if one follows the fashions of
a decade ago. one will be entirely in
style. as regards these muslin gowns.
You remember how the skirts then were
tucked from hem to foot, with the little
ruffle at the bottom, the broad sashes
and the full French bodices with gufmpe
and ruffled bertha? WeH. all those
fashions are coming in again for the sum