The Jersey City news., 1898-06-21


discolor them. Chamols and silk gloves
are hideous; then. why not discard them
altogether for informal wear?
Let the motto be, without Gloves!'
80
Many cooks throw The fat at once into
! the sink, thus clogsing The waste pipe
| and wasting good material After COOK
I ing meat, stand the pot or pan in cool
place until the fat has time to form
cake. This may be removed and used for
| frying, or, if not fit for this purpose,
| may be put in with your waste fat
! which, by the way, should not be sold at
the back door for fe@ cents, but with
! very little labor may be made into good
| pure soap.
Often scraps of meat are thrown out
from which outlets or croauettes could be
made.
Cold pptatoes are put away TO sour
when they are just what are needed for
a delicious dish glyonnaise potatoes or
| four or five croquettes.
Dried fruits are bought in too large
quantities, and become wormy through
the carelessness of housewife or cook.
Buy few at time and use them as
you go along.
=
instead of a china bowl or cup kept for
this purpose.
Apples and potatoes should not be left
in the original baskets, but be gone over
every few days to see that they are
keeping. An extra basket kept standing
near will make this work easy.
The tea canister is left standing open so
that it loses half its streagth, and twice
the amount must be used.
All kinds of odds and ends are LETT
standing exposed to attract mice, thus
making it necessary to purchase traps.
bait, etc, to say nothing of the amount
of good material destroyed by these little
pests which you have so foolishly invite
to make a home with you
Bones of meat and carcasses of turkeys
and chickens are thrown out, instead of
soups.
Sugar. tea, coffee and rice are left in
paper bags and spilled in putting away.
Soap is left in the water. or the soap
cup is not properly attended to. so that
the soap becomes soft and wastes in the
using.
Coal is wasted by not properly manag-
ing the damper and by filling the range
TO OV6THOWlHSs lluS cOuSuiiliiiS q SiN.is
amount and getting no benefit from 1t.
| Dish towels are used for dish cloths,
napkins for towels, towels for holders and
| busters and put in corners and cupboards
without washing to become Nmouldy and
mildewed, and finally to find their way tc
the ash barrel
The shes are not properly dried, and
soon rtl.s- put.
Dishes are all heaped into the dresser
at once, and are Clipped and broken.
Silver spoons are used to scrape kettles,
and knives are left to soak in hot water
until the handles split or separate from
the blades
Tea and coffee pots and saucepans are
stood on the Goals and burned out.
Pickles are taken out and left without
vinegar until spoiled. and SO it goes, for
the want of a little thought ard care
money and material are wasted. and we
wonder why it costs us 30 much more 10
live than our neighbor opposite. Look
out for the little leaks, and the money
will soon accumulate.
Evening gowns for summer wear are
very dainty and attractive this season,
and are made of cheaper materials than
have been in fashion for great many
years, says .'Harper's Bazar." The gowns
themselves. it is sad to relate. when fin
ished are not always as cheap as might
be supposed. There are very pretty in
expensive muslins made up over silk and
trimmed with lace and ribbons so that
they make charming gowns. In one or
two instances real lace has been used,
and this does seem a little incongruous;
but it is contended that the muslins will
not clean satisfactorily. and when they
are at all shabby the lace is ripped off,
the gown itself thrown away, and a new
one made
To begin with, there is a silk slip, made
like dress skirt with a demi-train
quite as full as dress skirt itself. trim
med with one or two ruffles or a deep
fiounce. This is edged with lace and has
ruffle of lace above the founce again.
1t is very full in the back and hangs out
well. The waist is regular fitted low
waist. boned and most carefully made,
with no sleeves. just a strap over the
shoulders. Over this is worn the thin
gown. The gown itself is made. as rule,
with the gored skirt; that hangs best in
the thin materials, trimmed with rows of
size fiounees, which are put on to be
short in front and long in the back. ex-
tending near to the waist The waist
fits tight in the back, is loose in front,
and has bertha across in front In the
back it is finished with a ruching of rib
bon or lace or strap of embroidery.
The front is almost covered by the bertha
which is cut in square or pointed tabs
edged with lace. On the left shoulder
is a high bow of some bright color. The
sleeves are very small puffs, and have
undersleeves, that can be worn or not,
as desired, of white mousseline tucked
and trimmed with lace These fit close
to the arm and extend down over the
hand. There is a wide sash of taffeta
ribbon, with a ruching Of lace around
1t, or else satin belt with long ends Of
one of the colors in the organdie.
Out near Garfield Park there lives
family. the members of which will short
ly enjoy eating strawberries grown in
what is probably the most original gar
den in all Chicago. says a Chicago ex-
change. The hostess, a Southern wom
an. finds it hard to believe that fruit that
is shipped long distance can possibly be
fiji for human use. Before her marriage
to a Chicago man she had been accus-
toned in her Southern home to eating
freshly picked fruit the greater part OF
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