The Jersey City news., 1898-04-21
q IDEAS for lW omen


of mind bordering upon the seventh
heaven; If indeed. they do moi reslize it
for her. And no wonderi One may wear
a gown falling far behind in the matter
Of being down to date, but II hat never!
1t is the genistl Autoerat who says the
hat is the badge of the shabby senteel
mane Well it's quite as much a after
of importance TO wonanksBd, though she
has the advantage of adding a bow or
buckle to cover up damages in case her
chapeau is struck by lightning or some
thing of the sort. One thing one always
thinks of on seeing a poem of a PHris
hat and that Is that 1t seems more in
accord with artificial light than the glar-
ing natural article The French miliner
simply rcvels in flowers. and no wonder
since such wonderfully beautiful ones
are made under her very nose, in feath-
ers. in gauze in spangles, in short, IN
everything rich, rare and beautiful.
And how they do manipulate these
beautiful things, A way. indeed, to whet
every womans desire. And what is
there about these French hats that
there's no nlistakng?" An indescriba-
BILE something you say? Wen. that's
good way to get round question one
can't answer and really is as clear as
need be. One thing. they have chic, every
last one of them. whether they happen
to be a demure little toque or a ravisll-
ing creation fit to queen it at garden
partv. And, indeed. where'Il you find
anything SO beautifully characteristic OF
them as the toque, with its simple
charm. 1t seems to be made of next
to nothing at ALL depending for effect
upon a few deft touches, that stamp it
as masterpiece. 1t may be of straw. it
may be of anything if it only has that
ways they have of wrapping up roses in
gauze. as If fearing they'd escape.
AS for the large hats. they're simply
dreamy labyrinths Of shirred tulie grace
full ostrich feathers flowers and bows
white one has a steel buckle. One in
dazzling turquoise blue has a knot OF
black velvet in front, while a love in
which rises a white Paradise aigrette
black and. white straw is smothered ui-
der silver spangled black tulle from
The French nilliner has such a clever
little way of hiding attractive bits un-
der the brim next the hair. What should
we do without her Here's to her!
tJoro ORC resines for seasonable Salads
French salad.-Chop up small one shall
lot three anchovies and a small bunch OF
nsrs,ev. previously washed. Lay these in
4 salad bowl and pour over two tea
spoonfuls of vinegar, one of oil and
teaspoonful each of made mustard and
salt. We'll mix all these ingredients. then
then add a few slices. of very thinly-cut
roast beef; no portion should exceed two
inches in length Cover the bowl closely.
and let the salad remain thus for three
bours before serving. 1t may be garn-
jshed with parsley and rings of hard
boiled egg.
Winter salad-This is prepared of endive,
mustard and cress. celery and boiled beet
root. Carefully prepare the celery by
washing it in salted water and cutting
off all the wormeaten portions Then
wash the other vegetables. shred the cei-
erv and arrange the various ingredients
in a salad bowl. Pour salad dressing
round the salad, and garntsh it with
slices Of hard boiled egg ana beetroot-
Caulsfower salad--Choose a perfect eau
lfaower that has not been frostbitten and
boil ii in salted water till tender, but not
too soft. When cold, divide the white
part into little sprigs. Rub a salad bowl
over with butter and lay in this the cauii-
flower; sprinkle over it equal quantities
of chopped chevril, parsley and tarragon;
make a sauce of one tablespoonful OF
tarragon vinegar, three of salad oil and a
seasoning of salt ard pepper; pour this
over the salad and serve.
Carrot salad.-Boil till almost tender
some fresh young carrots and cut them UP
into thin slices. Wash and clean fine
lettuce and shred with the fingers the
young leaves of the heart; mix these with
the carrots, e'the dressing given below
and garnish the whole with chopped ham
and lozenges of savory aspic jelly
A pigment dressing may be made by
taking three raw eggs, break them and
put the yoiks in basin; then mix in
them a teaspoonful of mustard powder,
a saltspoonful each of salt and pepper
and two tablespoonfuis of fresh cream
When fully amalgamated. stir in quickly
the juice of two lemons and pour over any
salad This should be made freshly when
ever it is wanted, as it will not keep.
poverty Lunchecns" is a new name for
the economical feasts which groups of peo-
pie give from time to time, says the New
York Evening POST A company of eight
women have found it possible to give in
turn ample and appetizirg luncheons to
this rurnbe- for the sum of two dollars.
With a little discretion in marketing and
a little care that a simple dish be perfectly
cooked and served, the luncheons have
proved gastromonic successes as well as
pleasant occasions of friendly intercourse.
One of the hostesses says that urtil the
matter is looked into, it is not understood
how much the non-essentials of a lunch
con cost-the salted almonds and bonlbons
and varotsi similar things-when ordered
carte blanche from a caterer. For ex-
ample. most groceIs sell the ordinary al
monds shelled at about thirty-five cents
pound. Half pound salted at home is
an ample allowance for luncheon of
eight and the cost is eighteen cents, the
few drops Of oil ard the pinch of salt
costing too little to estimate. The ques-
ton of flowers was a serious one with the
poverty luncheon hostess, but it was
solved by choosing Japanese blossoms
which were subsequently, used also, and
consequently cost very little for one &C.
easien. The luncheoEs served consisted
of four corners-bouillon, clam broth, or
something similar, with meat, green
salad and desert course.
Cool looking house waists are made up