The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-11-22

QClplld EIESSz 11N0t ttI1t
isn't plenty of this graceful stuff here
The point is that it's not at all common
One positively expected TO see 1t dingle-
bangle from every possible point But
not so. It's the exception rather than
the rule. We a been even led to fear
that it might invade the realm of dressief
taiIor-mades in a small way. But no;
we are safe. Here is a trio of ways in
which one has observed it,
Well first consider 1t on the hat, not
touching the Tom Thumb variety, which
is put on all over. That does mot count
| The -cleverest one is "a little turban all
in black. A jaunty scarf Is knotted deft-
" round the thing, with the black-fring-
ed ends dangling behind the ears. So
plain yet so fetching! It was worn with
| a black dress and a festive little tan box
Goa.
AS for It's appearance upon dress the
most fetching example was noted OF an
evening It was a magpie affair, the
finest black mousseline, enriched with
chantilly applique, being over a white
SILK foundation. And this is where the
fringe came in, though, to speak correct
w. there was. nothing but the black cne-
mile network on the bodice, and this was
stretched lattice fashion over stock, yoke
and sleeve tops Or the very long skirt
the thing was more complicated, for the
fringe, with an undulating. netted top,
was attached to the himsy overdress, I'LL
The wonder was that said overdress stood
the strain.
Fhis is the place for fringe to shine, as
vou'u admit after this description. First,
T., o,3 n a fhq latter
in the sloping effect. From under y lalls
a splendid white satin, full-lengtn ala1r'
beautifully lined. And over his satin As
a full-length aecordioned white chli1on
fan. while over it ibid you think wed
never get to it? is chenille fringe IN
nsstel gray. with a pearl bead on the
end of each long strand. II madame
should turn round in a hurry VIVA
wo,,ldn,t she look like with these full
length strands flying in every direction.
Rut. of course, she'd never dream OF
such undignifed nonsense.
49,
Here are suggestions for afternoon tea;
Chicken and ham sandwiches]Minee
together two cups of cold roast or boiled
CHICKEN and one cup of cold boiled ham.
Soften with mayonnaise dressing until
the mixture will spread readily, says
4Harper's Bazar.'' Gu white or graham
bread into slices-having first butterea
It lightly on the loaf-and spread these
with the ham and chicken. Tongue and
chicken sandwiches may be prepared in
the same way.
Egg and bloater sandwiches-Boil six
eggs very hard, putting them on in cold
water and letting them cook ten minutes
after they have reached the boil. Chop
the yolks extremely fine and rub the
whites to a powder. Into this stir two
teaspoonfuls of bloater paste, and add
enough melted butter to reduce all to
the consistency Of soft cream cheese.
Spread upon whole wheat or white bread.
If there is any difficulty in obtaining the
bloater paste, anchovy paste may be sub
stituted.
Cheese and tongue ssandwiches-To a
large-sized Philadelphia cream cheese
add a cupful of cold boiled tongue chop
ped fine. Stir in sweet cream until the
mixture will spread as readily as butter.
Mince haIf a dozen English walnuts and
add. with cayenne pepper or papriea. The
tongue should salt it sufficiently. Spread
on white or brown bread.
Chicken in. aspic-Boil a good-sized
chicken uatil tender, n let 1t become
cool. Strain the liquor and clear it by
bringing it TO a boil with the white and
shell of an egg. skimming and straining
again through a flannel. Season well
with onion juice (use this with discre-
tion), celery salt, and white pepper. (The
usual soup vegetables should have been
cooked with the chicken in the first placed
Heat it again, and stir into a quart of the
liquid half a box of gelatine, which has
been soaked in a little cold water. When
this is dissolved set all aside to cool. Cut
the chicken into dice. If you have any
cold tongue or ham, cut from it several
small disks. When the jelly begins 10
form. wet a number of timbale molds with
cold water. lay a disk of the tongue or
little of the aspic. fill the cup loosely with
the chicken dice, and pour in as much
more jelly as the mold will bold. Set on.
the ice TO form; serve surrounded with
lettuce. M~ayonnaise dressing may be
passed with it. If preferred, the chicken
may be formed in one large mold.
80
mo, she is not as capable as the woman
we had before, neither is she as intelli-
gent and well up in the business. but she
is absolutely reliable, and for that reason.
much more valuable to us than the
other
This remark was made by a prominent
business man when speaking of changing
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