The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-04-14
ideas for lWonaen



Cut four mullins of three inches in
Sdianleter in two through their thickness;
toast without browning. On each half
lay 4 round slice of broiled lean ham
an eighth Of an inch in thickness. and of
the same diameter as the mullins; on the
ham set a poaehed egg prepared in the
following Manner
Pour about one quar- of water in a low
saucepan "a sautoir). with salt and a
dash Of vinegar added Boil ups break
eight very fresh eggs in a deep plate, be-
ing careful not to disturb the yolks. Slide
them all into the boiling water. keeping it
on the boil all the time. When the whites
Eave settled sufficiently take out the eggs
one by one, with a perforated spoon, re-
sembling a skinner, and lay them IN cold
water. Trim each one separately to
la them of uniform shape and size;
warm them over in the oven and then ar
range them as described above on the
Slices of ham; cover the whole with a
colbert sauce made with half a gill of
meat glaze. or wel reduced brown sauce,
in which Incorporate by stirring thor
ol,ghly tive ounces of fresh butter. When
this has melted add the juice of a lemon,
a little grated nutmeg and a tablespoonful
of sherry wine. Strain this sauce through
a fine sammy and dredge the top with half
a spoonful of chopped parsley.
Here are several other ways, all of
them spandy new ideas of the chefs
Break four eggs into the egg dish, we'll
buttered with sweet butter. taking care
not to break the yolks. Cook very soft
in a moderate oven. In the meantime,
AXE six large. fresh mushrooms and
scoop out the centres. Cook them in a
saucepan, with the juice of a lemon, some
salt, pepper and a glass of good Rhine
wine. Now have some hot clarified but
ter ready in a pan, into which drop two
dozen of fragrant fresh vioiets which
should not be allowed to remain more
than fifteen seeorals. Drain them well
and line the inside of the mushrooms
with them. Dress them around the eggs
and pour over them the mushroom gravy,
perfumed with a drop of extract of violet.
Garnish the dish with a wreath of fresh
parsley.
Boil some fresh calf's brains until done.
When cod chop them fine, adding pep
per, salt, chine and suetsbutter, together
with a few mushrooms. Make an ONE
1T of three fresh eggs, stirring in the
above preparations. and serve hot.
Poach eggs in the ordinary way, keeping
them warm by hot water jackets. Pre-
pare half a dozen artichoke tips. placing
them on a hot plate. Then take the
poached eggs and place them on the arti-
choke tips, garnishing the whole with a
half meas1fe of finely. chopped ~trllffles.
Dress the sides of the plate with bread
crumbs fried in butter; the whole form
ing a trimming like a ROSTERS comb.
Prepared a cooked foie gras and cut in
slices of the same size. Pound the
parings of the liver with two ~truffles. sea-
son and add one spoonful of raw chicken
force meat and egg yolk. Put this
through a cornucopia and form a cord
around the edges of toast Put the slices
of fcie gras in the centre and place a
poached egg on each. Heat in the oven
and haste around with Bearnaise sauce
and serve.
Men are on the brink of a revolution
in the matter OF neckwear. The gentle
spring is likely to be less violent in shapes
and colors than ever Before. All traces of
the tendency to oudness observable here
tefore nave entirely disappeared. The
snaps are smaller and heater. and the
hues less bIazingly obnoxious to the eye.
Solid colors are much more in evidence,
and white and black reassert their claims
to recognition as fundamental elements in
color effect. Ties, bows and narrow four
in-hands win be the proper shape, while
those who have yet to acquire the art of
tying their own scarfs will remain faith
full to the teck school.
This returning simplicity in shades is
doubtless due to a variety of causes. A re-
action from the dazzling array of colors
which glared at one from every mans
front was to be expected. To this potent
cause may be added the dominant in
fuence of the coIored shirt. Nothing worn
by men plays a heavier part in the current
development of male attire. That it has
come to stay is now more apparent than
ever.
Look wherever you will the colored
shirt enjoys unzisputed supremacy. 1t
has taken several years to reach this
point, but at last it has been attained
and there are none to dispute the result.
While the colored shirt has enforced a
comparative modesty IN neckwear in or
der to secure harmony with itself there
has been another change of a like ten
dency. Of course, the stripes and patterns
will run up and down as formerly; but
although the designs that run crosswise
will have considerable following. they will
be avoided by men of quiet and refined
taste.
Each succeeding year the attire of the
well dressed man becomes more distinc-
tive n i-ndividualized With the uni-
versatility OF the colored shirt 1t has be-
come more difficult to select neckwear
that will ~harrnonize with it. Just as it is
bad form for the host Or hostess to seeh
to outdress the guest. SO it is not per-
miss:ble for the neckwear to outshine the
colored shirt.
No observer of the modes need to be in
formed that the standing collar has reach
ed The acme of elevation. As spring and
warm weather approach this type VIII
suffer q loss of altitude, and the turn
down and moderate stand-up win claim
the alonors.
The jump from collars to cuffs is easy,
ard it may be remarked that the new
linen for the wrist will a either square
or roupd corners, a depth of four and a
quarter inches and besclosed with tabs.
In hosiery it IL to be 4 season of fancy
colors TO such an extent that the old re-
liable blacks must, for the time being, re-
tire TO second place
For spring wear fine kids will be cor