The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-01-10

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the staff of the game commissioner OF

MlcHlSdu.
The first ball to a debutante is n OF
life's great occasions.
There may come important moments in
her after life, but she carries down te
the end thai thrill of great expectation,
that dividing line from the old and the
new world. caused by her first ball.
For weeks her constant thought is, will
1 be a success? viii I come home hap
by or sad? Will mother be proud of me:
1 know 1 can dance, but oh! will | look
well?
Around that last question centers the
! real anxiety. Over this subject the FAM
lily ~conclave is held; for this result the
family purse is opened, the artistic mem
bers of the circle consulted. The gown
F. becomes the absorbing topic.
Is it to be white, or blue, or pink? Will
it be trimmed in lace, or ribbons, or chif-
fon, or all?
Listenl Don't spend useless time deeid-
ing the color.
Let it be white! Pure, cleaning, I'M
touched white! Not a suggestion OF a
| color! Not a line that is heavy!
No country knows SO how to dress
their ~debutantes as England.
So
They stand through the decades for
white tulle. There are costumers in Lon
don who give their talent over to the
fashioning of these gowns.
There is no other costume SO elegant
for a young girl.
Philadelphians are adopting 1t. They
are seeing the beauty and the fitness OF
it.
Satin alone is too mature for the u
Bengaline is not a first ball gown. Chit
fon and satin antique do not play suit
able roles.
Tulle it must be and hat alone.
Let me dress you a girl for her first
ball.
First goes on the fluffy, daint lin
gerie. Soft batiste, 1ounced, ruffled with
lace. For the glory of the setting OF a
woman's gown depends much on per-
feet underwear Their fit and sewing
contribute or mar with power!
Empire ~corsets, cut so low that they
are in no danger of showing above the
decollete line of the corsage. Over TINS
a soft chemise, cut 1880 about the neck,
with a tiny ruching of knife-pleated ba-
tiste and valenciennes.
, The short petticoat, reaching to the
| knees. with narrow ruffles. h long
/ petticoat of batiste, with fiounce every
where. inside as well as outside. Let II
| look like a dancer's-so much the better.
Put the ruffles up as far as the waist
Last, the gown of tulle!
A skirt of satin with a ceremonious
dip in the back, touching well all
around. Five or eight f%iounce of tulle.
These f1ounces accordion pleated then
shaken out and ruffled on the skirt. Al
| their edges double ruchings an inch
wide of tulle.
These ruffles placed to droop in front
and rise high at the back. Not a direct
/ point. but an artistic curve. The skirt
cut narrow with all fitness in the back.
Then the corsage.
1t is low. the decollete our but not
, cut very low on the shoulders. The
| white satin is in classic drapery ABOUT
the form; that is all the trimming, but
| it is the essential.
The corssge short at the waist, the
/ satin folded over the silk lining as IN
statutes. No opening visible, for 1t IS
deftly made at the side of the back,
under the folds.
The waist fitted snugly, the bust draped
full. the shoulders stretched broad-there
is your exquisite figure.
There are no sleeves. Small puffs of
| four inches that fit over the shoulder.
Over these great p%leatings of ruche-
edged tulle.
About the decollete line double ruch-
ings three inches wide of tulle.
The hair coiffured simply. A low knot
with waving pompadour supported by
small combs, if this style is becoming
She might add a tulle rosette with an
aigrette at one side.
Long white suede gloves. Not a jewel.
White silk stockings and white satin
slippers.
A debutante so gowned would be per-
| fectly equipped to make her first bow
at the assembly or any function OF
ceremony in any great city on both
continents.
In French apartment houses the kitch-
en- is well arranged for practical pur-
poses. 1t is also remarkable for its
neatness. A recently returned traveller
describes 1t thus
The floor and the lower part of the
wall are tiled, the sink is a big slab of
building stone followed out, the range
adapted for a large fire of coal or a
small one of charcoal. The oven soon
becomes a receptacle for extra pans, for
no baking is done, the fire being allowed
to die out after each meal. 70 bake?
Why, the cook would sputter bad French
to bake anything. What are the bake
shops for? If there is any brand of
cake that madam is specially fon of,
and she can make the dough for it, cook
will take it to the bakeshop, and they
will bake it for a few sous. Or if there
is a roast of beef or a leg of lamb she
will take that out to be baked; and it is
always lone to perfection, at less cost
than keeping up the fire.
In the larger Partisan kitchens the
battery of pans and kettles is the chief
beauty. 1t takes from forty to sixty Of
these shining utensils to make a COM
plete set, and they are always kept hang
ing against the wall. 1t is not in your
own kitchen only that you see them, but
in a hundred kitchens as you go through
the streets. In the apartment houses
many of the kitchens are at the front,
and the cook on the ground floor ike
to open her window and sit sewing where
pavement and let passers-by see the
brflliancy of her pans. There are vessels