The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-05-16
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WOMAN'S WORLD.

Miss Inez Curtess is a young New
York woman who has by her pluck and
energy built up a large and lucrative
business as a visiting milliner. Speak
ing of her work. she says
"I became an errand girl in one of
the most fashionable millinery estab-
lishments in New York when 1 wa
Is years old, and can remember perfectly
with what awe l used to look up to the
trimmers of the store. Why. | thought
to be able to sit in the house all day
and twist pretty ribbons and flowers into
hats the most delightful occupation in
the world. second only to riding in a
carriage and wearing the hats.
.In time L was taken in as an extra
trimmer in the busy season, with, how
ever, the pay of a girl about the store.
I worked under those conditions until
the following fall, when my wages
were raised. Gradually l became the
one to whom all the making up of ole
materials was intrusted. for you know
that even in the fashionable estab-
lishment where 1 worked there are
some patrons who refuse to throw
away good materials. 1t was a branch
of the business that the head of the
house disliked, n he only permitted
1t for fear of offending some of the
wealthiest customers. AS it was my
duty to use old materials, I had to
speak directly to the patrons and learn
their. desires. Thus, you see, I became
so we'll known to some of them that
they knew my name and address. One
day, aft having some trouble with the
had ~ he bo.,So baaauSe he refuSed 10
have a lat made over for the fifth
season, a wealthy customer wrote to
me.
THAT was my first outside order.
Later they increased so steadily that
ali of my evenings were filled up and
1 began to make more money at home
than in the shop. 1t set me TO think
ing. and last spring, at the beginning
of the busy season, I gave up my Jop
and started out as a visiting milliner.
II never earned more than SIS a week
while working in the store, and often in
the busiest seasons have put in eighteen
hours a day. AS a visiting milliner al
ways receive s., and one, often three
meals a day. My hours are from : to D,
and 1 have all the work l can do. Every
day has been taken from the first OF last
October 10 the middle of next June. so
YOU may Judge of how much 1 have I'M
proved my position inaneially,no to men
ton the fact of the difference in my work
hours. l will leave fo- 4 lwo montas
stay in Europe about the drst of July and
will pass my time getting styles just as
other milliners- do. / have all of my time
engaged for September and October. a
good many engagements booked for No
vember and even as late as a year from
next June.
do. 1 think other women can succeed
IN the work in other cities? Indeed l do.
In any city large enough to work up a
good paying practice, especially among
families having a number of children.
Why, I have patrons in and around New
York where 1 go for a week at a time
But girls thinking of this work should
remember that 1 received my training in
the most fashionable millinery establish
ment in America, and under the most
critical man in the trade"
This menu for a luncheon for twelve,
as prepared recently by Miss Farmer at
the Boston Cooking School. and reported
by Mrs. A. E. whitaker. included sub.
StdQtidl as well dS laSly oAoie|, q
"Gentlewoman."
Chicken and Clam Broth-Mix one quart
chicken stock witt one quart clam wa
ter. Heat to boiling point, season with
salt, pepper and cayenne. Serve in cups
with whipped cream. Use a small bowl
for whipping cream and set it in cold wa
ter. Take short, quick strokes with the
whip churn-
Planked Shad-Clean any white fish
and place skin side down on an oak plank.
Sprinkle with salt and pepper, brush over
with butter and lemon juice, and bake
twenty-five minutes in a hot oven by
placing the plank on the bottom of the
oven. Serve on the plank, garnished with
radishes, parsley and a border of potato
roses.
Victoria Chicken in Cases-Make a sauce
of ene-third cupful butter, one-half cupful
of four and one and one-half cupfuls each
chicken stock and stewed and strained
tomatoes. Season with one and one-half
teaspoonfuls salt, one-half teaspoonful
paprika, two teaspoonfuls lemon juice and
a few drops onion juice. Add three cup
fuls cold, cooked fowl cut into cubes and
one can peas drained from their liquor.
Heat to the boiling point and fill cases
mdQG Oh pain PdSlC. 49,
pastry on each.
Plain Paste-Work one-quarter cupful
lard in one n one-half cupfuls flour
with the tips of the fingers. Add one
half teaspoonful salt; moisten to a dough
with cold water. Toss onto a Toured
board, pat and roll. out. Fold in one
quarter cupfu1 washed butter; part and
roll out four times. Shape, and bake in
a moderate oven.
Cheese Sticks-Mix three cupfuls grated
cheese, two tablespoonfuls flour, one tea
spoonful salt and a few grains cayenne.
Add the whites of six eggs beaten stiff.
Shape, roll in cracker dust, and fry in
deep fat.
Chocolate Mousse-Melt one and one
half squares of chocolate, and one-half
cupful powdered sugar, and as soon as
the sugar is melted add gradually one
cupful cream. Stir over the fire until
boiling point is reached, then add three>
quarters teaspoonful of gelatine dissolved
In three tablespoonfuls boiling water,
three-quarters cupful sugar and one tea
spoonful of vanilla. Combine mixtures,
strain into a bowl placed in pan of Ice
water and stir constantly until mixture
begins to thicken. Fold in the whip from
one quart thin cream. Mould, pack In
salt and ice and let stan four hours.