The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1897-11-18
FASHION NOTES.
Hints for the Ladies' ON the Latest In

FASHION NOTES.
Hints for the Ladies' ON the Latest in
sSsS 5ss s5s Dress. g6
Separate waists of creporde-chine are
extremely popular. They are made in
all colors and black, and may be worn
with skirts of any shade or tint. They
are dressy in the extreme and are made
more SO by the most profuse aud com
plicated trimmings. Beads, spangles
and the. most brilliant jewels are
wrought into embroidered garnitures
for dresses and waists. The more trim
ming the better seems to bezthe idea in
this sort Of ornamentation. While one
might fancy that the effect would be
somewhat startling, these materials are
so judiciously employed that they have
no unpleasant suggestion. Above all
things in dress goods choose the quiet
ard somber rather than the glaring and
conspicuous. The very best element III
the community will be found attired in
the most modest and quiet styles.
A garment not unlike the old-time
redingote is one of the leading models.
These wraps are made in double-breast-
ed fashion and are very full in the skirts.
The general effect, is that of a princesse
dress. Corduroy is to be among the pop
uiar winter fabrics. Long wraps, redin
gotes and jackets are made of it. Waists
and even entire suits are in demand.
and capes of various sizes and shapes
are of this really useful and stylish ma
torial.
A verystylish jacket is close-ftting
and is almost covered with braiding.
The sleeves are moderately full at the
tops and braided from elbows to wrists.
The collar is braided and faced with vel
vet. The entire front is finished with an
elaborate braid garniture and extends
al ound the sides to the under-arm
seams, and continues up the sides to
form part at the middle of the back of
the waist.
A stylish waist has the front entirely
covered with insertion and plain strips
OF material alternating. This made-up
front is quite full, and has collar of the
plain material with folds of silk mingled
with the folds of the goods, the sleeves
are quite full at the tops and fit the
arms closely below the elbows. The
belt is of folds of the goods and silk al
ternating.
Simplicity is going out of date. Fash
icn demands the utmost elaborateness,
and the amount of material and trim
ming that may be put into an up-to-date
dress is something surprising. Even
inexpensive fabrics are so combined
and trimmed that they are no longer
simple but of the most extravagant de-
scription.
Plaids are fashionable. They are
shown not only in the regulation class,
but in French and fancy patterns. The
''Royal Stuart" the Victoria and the
Rob Roy are familiar to most persons,
while the Gordon, Campbell and other
darker and more sober .plaids are spe-
cially liked for waists and cloak lin
ihgs.
A neat and natty costume for boy
is what is called Russian suit. There
are high shoes, long stockings, full
knee trousers and belted sailor blouse.
The collar is turned over and stitched
with round collar and braided front
with vest. The sleeves are plated in
at the wrists. $780,
Atwood plaids with velvet collar, cuffs
and yoke. They are also trimmed with
narrow velvet ribbon or braid in row
| upon row or in fanciful and elaborate
! patterns. r,.
Blazer suits should be made of mod
erately heavy and rather firm goods.
| Fabrics that draw easily and are bound
to get out of shape should not. be used
| for blazer suits.
There is nothing more useful, stylish
and universally becoming than skirt
and blazer. 1t suits everybody, and is
general favoritc.
Among the newest jackets are those
with straight fronts slightly curved
away from the waist line.
The skirts are moderately full, but
with nothing like the ripple effect of
last season.-N. Y. Ledger.
Lemon Custards.
Crate the thin yellow rind of one
lemon and press out all the juice. Mix
the grated rind and juice with one cup
full of water, place over the fire and al
low to boil, then add one tablespoonful
of butter, one tablespoonful of corn
starch wet in half cupful of cold
water; when it boils again, remove
from the fire, add tiny pinch of salt
and allow to COOL. Break two eggs into
a BOWL reserving one of the whites of
the eggs; beat the eggs until light, add
che cupful of granulated sugar and add
to the cornstarch. Pour into a buttereG
pan and bake until the custard is firm:
about 20 minutes will be sufficient. Beat
the white of egg to stiff froth with /,
tablespoonful of sugar and spread this
lightly over the top of the custard and
return to the oven until delicate
brown. This custard may also be
cooked in small individual cups. Fill
the cups and set them in pan, which
must be filled with boiling water to
nearly reach the top of the cups. When
the custards are baked, remove from tn,
pan and allow to cool. Serve with a
little grated nutmeg on top of each, or a
bit of bright jelly.-Ladies' World.
| Cooked HOrseradish.