The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-02-08
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~ = AtttS thE AtoAtAf fRfSekeS
but unlike the chronicle OF human or
national events. she. the tickle goddess,
repeats herself with many charming va
r~iations, making it possible for each wo-
man to select or adapt something espe-
rially to%her own needs or the require
ments of her own style of beauty. Wnicn
appears in perfect taste and charming
accord with the dictates OF the mode
There is especially about some OF the
quaint, pretty and picturesque creations
for indoor wear. a suggestion OF a. ny
gone day, the awkwardness of Its out
worn time eliminated or modified enough
to become the modern m yet not
enough to dispel the effect OF old-time
statelIness that the fashions OF bygone
days invariably expressed.
Especially is this true of the many
dainty accessories to dress that are be-
coming more n more popular and serve
to increase the elegance of a grand toll
cite or transform a plain one INTO q
very dressy one. Today there are hchus'
boas. ruches, cascades and collarettes IN
infinite variety, varied a little In shape
and material. but serving the same pur-
pose for which our grandmothers used
the same articles.
In a quaint old gazette Of fashion,
which chronicles the fancies of the bellies
of the early hfties. are found some OF
these dainty tribes which might be modi-
fed to grace a more modern belle.
80
The description of a ichu. very quaint
and pretty, suitable for afternoon wear
for the girl of today, is recommended to
the especial attention of young ladies OF
s.sweet 10. who admire low necked
dresses and simplicity in white muslin
The material is bright, CHEEKY ribbon
about tnree aches broad, checked with
narrow black velvet, the narrower and
smaller the checks the prettier." The
upper edge is finished by a row of black
velvet, inside of which is placed an edge
of black lace.
The lower edge has a quilting of cherry
ribbon, down the centre OF which a strip
of velvet is run. Under the quilting a
deeper fall of lace extends across both
sides of the fichu, growing narrower TO-
ward the points of the waist. In front,
round lace tabs support a large rosette
and ends of ribbon, through the centre OF
which a narrow velvet is run. AT the
back ribbon is inserted in the shape OF
a chemisette checked with velvet, edged
with lace and completed with a rosette
without ends on the lower edge.
49,
Another quaint arrangement for render
ing a plain costume more dressy was
called the scanezou." 1t is described as
being made of sheer white muslin or en-
broidered Swiss, exceedingly. pretty and
becoming. The illustration is embroi-
dered in delicate diamond patterns On fine
white muslin, the edge being slightly
scalloped ard finished with a fril of
vaienciennes. Bows of ribbon are placed
around the neck and down the front,
which terminates In a bow of very long
ends. The sleeves are wide and open up
the front, edged with valenc:ennes and
flashed with a full puff at the top, dec
GRATED with bows of ribbon.
Another quaint accessory of decoration
was the manchette, or fancy cuff.
1t was composed of lace and silk. or
ribbon and lace, the ribbon forming two
vosantes. one extending below the other.
These are sewn to- a foundation of silk
or net. over which is caught a mall
fancy cuff. An elastic band he'd it in
place, and with our grandmothers. a
bracelet completed the decorative effect.
Ever since the days of epicures, din
Ding has ranked amoug the fine arts, grow
ing more and more a test of civilization
and culture.
The success of a dinner. whether the
elaborate banquet or the little dinner, now
so much in vogue, is largely dependent
upo the host or hostess. who first selects
the guests, and then the menu!
The art of compiling a menu is by no
means SO easy as people imagine-first
experience. second a good cook-two in
d.spensable attributes; and the last and
most important, irreproachable service.
A little dinner, consisting of soup, fish,
an entree, a joint and a sweet presents
but little difficulty to the ordinary house
keeper, but when 1t comes to the more
formal affair which involves entrees.
scleres and entremets. h is quite an
other matter.
There are, Of course, certain hard and
fast rules laid down for the proper sery-
ing Of a Inner in the way In which
courses following one another, but even
then the hostess must show some discern
ment on her part.
inner of late have been much modi-
fed; they are neither so long, nor so
heavy. Many fastidious hostesses dis
pense with the roast altogether, making
the bird do duty In its place.
It Is, Of course. impossible to provide
much novelty In the way of food unless
one possesses a very long purse, and can
lay before ones guests Strawberries and
asparagus in January; but a good hostess
viii try to avoid the error Of compiling
her menu from the fish and game likely
to figure on e~verybody's else bill of