The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-09-07
ideas tot Iunmen

Uttle money to spend or taste to fashion
her own small toilet ,trifies WINS rot one
but half q dozen short boas or meek runs
chiffon. lisse, Liberty silk, lace, Brus-
sells net. point d'esprit, tule and any
snecies Of gauze are all appropriate for
rrff-naking. None of these ruffs are
any longer than viii just suffice to clasp
the throat. with two ends about six or
eight inches long, hanging down under
the chin. The very new ones are ru1fieo
nm very high behind, the flutes narrow
ing exceedingly till they are not more
than three inches wide about the face.
Some of the very prettiest are made
of changeable accordion-plaited SIX
muslin, with very narrow ribbon sewea
along the edge of each delicate ruf1le'
and others of the latest design nave one
firth of muslin falling out full, but nat
about the shoulders, rather Stimulating d
tiny cape.
There is the greatest Importance at
taehed to the way a woman hnlsnes her
costume at the belt line, and early IN the
season it seemed as if the ribbon belt
were to be temporarily laid quite aside IN
behalf of leather bands, according to the
American Queen just now the coun-
tiers. however, are showing narrow ana
wide belts of the heaviest MORE ribbon
with a corded edge, the exact ike OF
which has never been seen before. In
the majority of instances these waist
bands are about one and o~ne-quarter
inches wide, and are TO be bought in all
the brightest new colors. Great pains
have been evidently expended in their
get-up. for with them are sold pretty and
strong buckles of silver and gilt wire,
while some young ladies who pride them
selves on their waist measure buy the
new ribbon yard-measure belts. The
gay silk bands of these are carefully
stamped with the inches and fractions,
and when hooked in place the wearer adj
mits to a curious world whether her
girth is nineteen or twenty-six inches
"
Another style of charming waist dec
Grafton is supplied by the made-up sashes
enc sees in the shops. The most covet-
able are composed of black satin and not
wide ribbon, but a length of satin goods,
cut wedge-shaped. like a ~clergyman's.
stole. the long ends faced with some pref
ty contrasting shade of China silk and a
band of gold or silver passementerie laid
ACROSS the SDuS, Will 6OlQ VI SAtsCl iAi6
used as a finish. Many of them have
merely a large disk of gold braid on a
figure s in silver braid sewed onto either
end ard mixed black and silver fringe
whipped on the edge below. The other
ends of the satin lengths are plated in
rather close and fixed, with two up
standing points to a narrow belt of fold
ed satin. All this makes a very neat
little ornament for a white dimity, Swiss
muslin or colored organdie, and as the
ends are sewed to the belt. and a careful
system of hooks and eyes supplied, the
sash is. very easily put off and on. Other
pretty sasnes are made of Liberty or the
very thinnest India silk. The colors
chosen are usually pale tints of blue, Ii
lac. pink and green, lace is whipped on all
around. and then at the bottom of each
sash bright gold or silved spangles are
sewed on in rows of little stars, cres-
cents, diamonds or circles.
-.
AT this season of the year there is no
prettier or more acceptable hospitality
thansto have always at hand cool glass
fuls of some delicately favored liquid to
welcome the coming and speed the part
ing guest. A 'hot" evening, a 'torrid'
afternoon, a "scorehing" morning seem
to needithe sound of climbing ice to make
them endurable-and a woman with fore
sight will see that she has the means on
hand to regale the palates of her visit
ors and family. While to the uninitiated
lemonade plain seems the Alpha and
Omega of summer iced drinks-the clever
woman knows hat there are at least a
dozen combinations. all delicious, which
demand little time, little trouble, little
expense, only knack, in their concoctfon.
Even in the lemonade, pure and simple,
there is lemonade and lemonade. Usual
IL it is too weak and too sweet. For
six thirsty people a two-quart pitcher
full will be required. For this quantity
five or six lemons, depending upon their
juiciness, -three-quarters of a pound of
sugar, a quart of water and a third of
a pitcher of cracked ice will be needed.
Crate the yellow peel of the lemon, be-
ing careful to avoid the bitter white of
the inner rind, and mix thoroughly
through the sugar. Allow this to stand
for a little time, that the essential oil
of the lemon may be taken up by the
sugar. Squeeze the lemons into a bowl
by means of the glass lemon squeezer,
add the sugar and grated peel and the
water. Stir we'll and strain over the
cracked ice in the pitcher. Allow this to
stand until thoroughly chilled. then serve.
This may be varied by adding a few
spoonfuls of any of the fruit syrups; the
grated peel and juice of an orange. allow
ing fire peel to stand with the sugar
son ne before using, or slices of peach
or ma, cubes of pineapple. or ber-
RE urarnt juice or curarnt jelly, dis
soIa q in water, then added. makes a
pleasing variety. While fruit syrups of
various sorts may be bought at the drug
gist's or conlectioner's, they may easily
be prepared at home, at 4 tenth of the
expense. Take whatever fruit is desired.
cover with sugar, and stand on back of
range. where it will just heat through
and no more. After a little the fruit
Will commence. to shrivel and~the uga
to dissolve, absorbing ali the juice of
the fruit. This may then be bottled,
ready for Aavoring.
The presence all through the winter of
canned tomatoes and the long sight. IL
not taste of the early favorless product,
makes the fruit, when il reaches us in
its profusion and perfection, somewhat
discredited as a novelty.
It must remain. however, one of the
most wholesome and refreshing as well
as appetizing Of our vegetable fruits.
Stewed fresh tomatoes one ought never
49,