The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-10

Rne a gentle but very firn
touch is necessary and plenty OF what
ever cream Is used.
Use downward passes, especially unde
the chin. to retard thai shapeless full
ness which is the sure herald of old age.
"
What q wealth of embroidery Is being
iavished upon the gowns of the monen'
and what a variety of materials are uset
TO accomplish these elaborate designs.
Flower patterns, with truly artistic deli
|acacy of design and execution, are combin.
ed with hand work OF fine silks, effective
chenille n narrow ribbon in silk Oh
velvet, used like a strand of embroidery
silk. Foundations of strong net are GOV.
cred by Oriental patterns, blazing with
gold threads and mock jewels, to trim
elaborate creations. for the evening OF
afternoon reception, when artificial lights
are used, for these effects are at their
best then. Heavy trimmings are made
Of appliqued velvets or cloth in a differ
emit shade from hat used on the gown,
and surrounded by an embroidered pat
tern; or. in place of the velvet or cloth,
patterns may be arranged in thin fur,
such as c~aracuie. or lace figures dotted
with paillettes or brilliant beads. Per
forations are moderately FIN vogue once
more, the cloth of the gown sometimes
being cut out in elaborate patterns over
a gay contrasting lining, and the whole
surrounded by a pattern in colored silks,
spangles and gold thread. AS a rule,
these trimmings are so elaborate and built
of SO many materials that a close exami-
nation is necessary to describe them. The
effect OF almost barbaric splendor is the
n sought for. This by no means pre-
cludes good taste or judgment, for, when
the garniture is extremely elaborate, little
of 1t may be used: and the cut and gem
eral style of gowns are SO plain now that
an extravaganza of trimming may be in
dulged in hat would have seemed absurd
on the costumes of a year ago. 1t is
certainly an indication of an expansive
dress allowance. this wealth of trimming,
but there must be many skilful fingers
that gave up embroidery when it went
out of favor on summer hotel piazzas
some years ago, that might easily take it
up again; and certainly gold thread,
mock jewels and iridescent paillettes
make Ia most attractive of working ma
~terials.
In place of braiding, which Is o
somewhat passe, we have elaborate pat
terms, followed by narrow ribbon, folds
of cloth or Lace laid fatty on the stuff.
How charming is the Greek or Maltese
lace, with its frosty surface, and designs
that suggest those we find on a north
window pane of a winter morning. Curl
osity shops and old chests are being ran
sacked now for lengths of this beautiful
lace that has been so long ~disregarded,
save by the collector, and not ven the
real, Venice point makes so beautiful a
trimming on a velvet gown.
Colds are frequently taken by want of
protection from cellar drafts. Every floor
in the house is probably covered with
heavy papers, then covered with carpets.
The kitchen has perhaps only a rag car
pet on it. and the drafts from the cellar
easily penetrate the floor and you wonder
how you have taken such a heavy cold.
Every kitchen should be covered with an
oil cloth and small rug or strips of car
pet placed here and there. Or a rag car
pet placed over the oiicloth for the win
ter months. Zinc should be placed in
front of the range and sink. If the
kitchen tables are protected by newspa-
pers when In use You viii find that one
thorough ~scrubbing a week will keep
them in good order. Try to accustom
yourself to putting each article ava as
soon as you are through with it and You
will be saved much labor in the daily
work. Have a place for everything and
keep everything in its place is an old
but most excellent rule for kitchen work.
Never go to bed with cold feet. Never
try to sleep without being perfectly GER
tain that You will be able to keep them
warm. To lie one night with cold feet
gives such a strain to the system as will
be felt seriously, perhaps ending in a fit
of sickness. Cold feet show an unbal-
anced circulation.
The very best thing to do is to warm
them by exercise, If that be practicable;
If NOT, by dipping them in hot and cold
water alternately. two or three times,
and then using vigorous friction. If that
does not warm them and keep them
warm heat them before the fire, drying
them thoroughly, and then correct your
habits and improve your health, for
be sure that one or the other is wrong;
perhaps both.
Drain fifty oysters. a y the Ladies'
Home Journal" in its recipe for oyster
fr1cassee, wash by pouring gradually over
them a. pitcher of cold water: put them In
saucepan; stir carefully until they
reach the boiling point; drain again, this
time saving the liquor. Measure, and add
to the liquor thus obtained sufficient milk
to make one pint Put two tablespoon
fuls of butter and two of -four in a sauce
add the oyster liquor and milk, and
stir constantly until boiling, then add a
of salt. a quarter Of a tea-
spoonful of pepper and the oysters. Heat
gradually and serve BY adding the yolks
two eggs just before taking the oysters
from the fire, and a tablespoonful of
chopped parsley after they have been
dfshed o win lave a frifassee of oysters
which may be served on toast. or the
plate may be garnished with squares of
toast.
Paquin ID using a wealth Of embroidery
on elaborate toilets, and flower patterns
Zone in sjIka and rich with gold mr. eiluar