The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1897-08-01
Odds and Ends.

1t is well to know that if salt fish is want
ed quickly the fish is freshened much soon
er If soaked in milk, milk that is turned
being as good for the purpose as the fresh
milk.
Chemists say that it takes more than
twice as much sugar to sweeten preserves
and sauces if put in when they begin to
cook than it does if the sugar is added after
the cooking is done.
The guimpes for the latest style bodices
sometimes have sleeves to match the gown
and sometimes to match the yoke These
guimpes are made of insertion, fancy SILK
net, striped and pOlka-dotted liberty sattns,
checked summer silk, muslin, shirred null
or crepe dc Chine, or in fact, any material
that your taste suggests and which is suit
able for the kind of gown.
Notwithstanding the rumors that the day
of grace was over for accordlon-pIalted
gowns and corSageS of net, muslin, CHINA
silk, and other light summer textiles, they
appear among some of the latest midsum-
mer models received from both Paris and
London, and the most beautiful gowns
made in this style are formed OF extremely
beautiful weaves of crepe de Chlne, IN
white, mauVe, peach blossom, pink and sill
Yer gray.
An effective and easy way of marking
towels or any kind of house linen is to
haste on to the spot to be marked a square
of canvas such as is used for Berlin tapes
try. On this the letters are worked IN
cross-stitch through the material, and aft
erward the threads of the canvas are pulled
out, leaving the stitches on the towel or
napkin or whatever is marked. An alpha
bet of large and small ornamental letters
for cross-Stitch may be procured at any
shop where patterns are sold.
There are skirts and skirts. Skirts dou-
BILE and triple, circular, fiounced, skirts
killed, paneled, side-plaited, some with a
box plat alternating with every five plaits;
circular, bell and nine-gored skirts, and
skirts with hip Jokes, oVerdresseS and slight
draperics so, if any woman can't lind
this list she is living in her wrong age.
Flowered. frilled,, ruched and s4n-plaited
all of the trst-named and they all have
a leading place in the highly fashionable
skirts of this summer.
Mrs. S. T. Rorer, the famous cooking ex-
making tomato ketchup: Use half d
bushel of sound August tomatoes. Wash
and cut them into pieces. Cook gently for
half an hour, then press through a sieve.
Cook again for one hour, then add one
ounce of ground ginger, one ounce of mus
tard, one gill of salt, half a pound of sugar
and one quart of vinegar Cook to the
proper consistency; add five drops of oil of
nutmeg and the same OF celery, or a table
spoonful of celery seed. Bottle, cork and
seal"
Belted waists predominant on all dressy
gowns for slender, youthful wearers, the
greater number having narrow belts of in
sertion or ribbon, though in some cases rib
bon is carried round the waist three or
four times, the upper row reaching the
a very handsome sash ribbon tied at one
side or at the back. a Slight blouse droop
in front in French fashion, still shows on
many imported gowns. A yoke or very
stylish large collar of some shape is on
nearly all demi-dress gowns, save those fin
ished with a Marie Antoinette fichu or sur
plice folds Soft pink or blue India muslin
dresses of a single clear tint are charming
ly made with tucked yoke, edged with mar
row lace; shirred and tucked close sleeves,
with lace-edged ruff1es at the top, and oc-
casiOnally shirrings about tho hips of full
straight skirts, finished with deep hem.
Either white or black ribbons often form
collar hOWS and n &c
in preference to those the color of the
gown.