The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-07-22
4 IDEAS for aMomen


Desserts and fidbfts Favored with Gomez
are usually in demand by people who ep-
preciate good things. but good recipes ~
them are hard to find. says the Phiiaaei-
mia Press. A horselSeeper whose hlot-
"a Is ..cofree never cloys.' vouches LOT the
following dainty desserts. For the hrst'
a Dayarojse. nat into a pan a pint OF mis-,
half Il mint Of very strong coffee ana lhe
yolks Of TWO eggs.
Mix these thoroughly together, bring II
lust to the boiling point, stirring II oc-
ca~s;onal1y then beat it continuously until
cold Now nut into a basin the yolks OF
two eggs and two and a half ounces OF
caster sugar. and stir it with q wooden
snoan- for ten minutes, then add it to the
frst mixture. adding the whites OF four
eggs. whipped to froth; and last OF all an
ounce Of dissolved gelatine: stir this al
gently ara pour into a wet mould Turn
it out when set.
Snow eggs are very delicate. and make
> de,;cious tidbit for an invalid. Separate
the volks and whites of five eggs. and
whisk the latter to a stiff froth WITH a NJ
lie sugar. sweeten a quart of milk to
taste. and bring it to the boil; then at once
drop the egg froth in pieces the size Of a
hens egg. shaped with a dessert spoon
Only do a small quantity at a time, al
lowing each piece to poach for about a
minute. and when done lift it out with a
slice on to a reversed sieve to drain
When all the egg white has been cooked,
strain the milk. add to ii the yolks of the
eggs. well beaten up with a gill Of very
strong coffee: mix it we'll. and stir over
the fire in a double saucepan till the GUS
tard is sufficiently thick; then let 1t cool
When cold, pour it into a dish. lay the
snow eggs on the top, sprinkle with nut
meg, and serve.
Then there IS delicious rose mousse. For
this soak one-third box g~eiatine IN half a
cup cold water, then dissolve It over hot
water, and add one cup milk. one tea
SPOON vanilla and one of rose water, ana
three-quarters Of a cup powdered sugar
and color a rose color with cochineal-
Strain when the sugar is dissolved. ado
carefully and slowly two cups Of cream
whipped very stiff. Beat until IL Begins TO
stiffen. then put it into a mold, cover with
buttered paper and the mold cover, and
pack in salt and ice and let it stand two
hours.
When turned out sprinkle over it one
ounce of candied rose caves.
To make violet mousse follow the re-
cipe for rose mousse, using t-hree-quarters
cup Of milk. one tablespoon vanilla, one
tablespoon of violet havoring and color
lavender with color paste.
Sprinkle with half an ounce of candled
violets.
Still another is fruit bomb slace. Make
a quart of rich cream and flavor with
vanilla or lemon. When frozen hard.
line the bottom and sides of the freezer
with the cream. Reserve one-fourth of
1t for a cover. Fill the centre with a
mixture of candied fruit, all cut fine, and
soaked for an hour in wine or brandy or
rum. Use cherries. apricots, plums and
pineapple. Pack the fruit in closely
Cover with reserved cream, and let the
freezer remain in ice and salt half an
hour. Dip quickly into warm water and
turn out carefully.
This latest conner is a tulle with chen
II dois, decreasing in size as they as
cena on the bodice. The novelty appears
ct first glance to be quite insignificant,
and vet it is, to say the least, very
adroit. as it completes the harmony OF
forms. without the subterfuge being de
tected. 1t can be had only IN The four
colors in style, viz, cream, sky-blue, rose
and black.
In evidence are chenille emproideries.
chenille fringes and chenille nets IN great
variety. The embroideries are as lovely
as taste and skilled fingers can make
them. A new evening gown is, OF course.
white net, hung over white satin. The
net is embroidered in a spiashing pat
tern, done in ~poppy-red chenille and SPAN
giles. Sash ends are embroidered in the
most elaborate fancies. and chenille is
one of the principal materials used in the
elaboration. A beautiful stuff is of soft
silk, covered with chenille dots; the effect
is perfect when edged with chenille fringe.
A smart blouse is of dark red cloth oddly
embroidered with black chenille and
trimmed with narrow lines of a%strakhan.
Chenille-embroidered veIyets make the
incest kind of waist.
Embroideries of jet and turquoise are
the latest craze. and are used on dinner
and ball gowns, as are also incrustalions
of jet. turquoise. steel and strass dia-
monds on black or white chantilly.
Narrow gimps of gold or silver cord
with colored beads and spangles are
shown for edging the many accessories
necessary to a waist. Turquoise Is prom
inent and many of the edgings can be sep
arated. including those with a net
ground. Black silk cord and that with
jet forms tiny edgings. Allover nets are
in bead and spangle stripe, figures and
bowknots. Spangles are in full sway in
Paris.
Handsome buttons of medallion, steel.
jewel and enaneled effects are generally
as large as a silver half dollar. A blouse
trimmed with pattes or tabs of black satin
ribbon both sides of the vest had each
one centred with a large nameled but
ton.
Buttons to match or at least correspond
with the dress trimmings are seen Oil
some stylish French gowns. In the enam-
eled designs red effects lead. but steel and
gilt are popular beyond all other novelties
of this line.
The most disheartening thing about the
Ascot ties for women is not the trouble
of learning to tie the things, nor the
endeayor to wear them unconsciously,
not to say gracefully, after they are
tied, Eor even the fact that men deride
US for adopting them, saying that as we
wear them they are inappropriate. in
elegant and Illogical. No; the thing
hardest to bear is that there are many