The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-08-04

A fruit salad may be looked upon as a
thing of beauty and a joy forever
seeing that we can compound It at any
season of the year: moreover, time and
repetition do not "stale its charms" be-
cause Of the infinite variety to which it
lends itself so easily A very smart
ladies' club has made fruit salads a fea-
ture of its well known and much appre-
ciated luncheon menu on every day
throughout the year, winter and summer
alike. Al most dainty fruit salad IS made
as follows:-Take a handful of rose
leaves Of the freshest and most odorous
description, throw them into some fresh
cream, and bruise them with a wooden
spoon. When the cream has had time
to become perfumed take out the rose
leaves. lay freshly gathered Strawberries
in a glass bowl. and sprinkle them thickly
with finely powdered sugar and a very
small quantity of white wine; then pour
the cream over them. and let the bowl
stand in ice till the moment of serving.
Another delicious salad is made by cut
ting some perfectly ripe apricots into
quarters and laying them at the bottom
Of a deep bowl; over these place a layer
Of little strawberries which are most aro-
matte in flavor, sprinkle thiekly with SUI
gar. and leave them 10 stand. In the
meantime stew some raspberrfes with SUI
gar. pass them through a hair sieve OF
the finest description, SO as to exclude an
the seeds. and pour this syrup over the
other fruit whilst hot: then place 1t on
the ice till required.
Peaches are just coming IN now, ana
an original fruit salad has been prepared
as folIows-Peel and cut the rlpest
peaches into quarters; lay them IN a
dressing of sparkling champagne, with
pink rose petals floating In It. This saiad
might be varied BY adding a few straw
berries, or white heart cherries (stoned).
Nectarines may also be substituted TOT
peaches. and Rhine wine or Meselie Tor
champagne; or whipped cream may pe
laid on the top. Early pears, haaved ana
stewad in white wine and sugar, make
an excellent salad If mixed with straw
berries, r~asDberrles and plancnea a.
monas. Ripe figs, halvsd. soaked Tor sew
eral hours in red currant juice, ana 1hen
covered with a layer OF ilfanei saleeu
whipped cream, are also a most oris,lsi
and satisfactory form Of lrail saiau
Pineapple, cut into squares, makes an eA-
oellent salad If you pour a ooiling ssfap
nf r0S-hRTTE anu e G4kA ~A
q. ada a few Strawberries, a handful OF
assorted nuts taIi blanehed, Oh coAfse''
ana some stoned cherries. Bananas
peeled, sliced and cut In the same Mas,
h not only delicious, but most nourisn-
ing. whist 4 fruit OF saiao OF fipe ~
mataas and ripe bananas, dressed with a
,.arv slient sprinkling Of cayenne pepper
and fresh cream, salted to taste, is oas-
n<nnnfatiE II SEEHGd
with sailed biscuits.
chastnuts. peeled and simmered TIL ten
.ser in a syrup or red cuvrants, moreia
cherries, or raspoarrles, ana linen
MFR rim figs over which a glass OF White
wine has been poured. also mace q ~
salad and melon treated in the same way
Is very good. Melon, when II IS quite lipe'
nyod,,ces an excellent salad If stewed Tor
one minute IN the vim ordlnaire o. spain
then Law it to cool on ice, thickiy
sprinKled with pounded walnuts or nazei
nuts and finely powdered sugar. inns y
usually eaten with sponge biscuits
cranes added to any Of these saiaus are
usually an Improvement, PROVIDED thes
are quite sound, quite ripe, and OF the
hest quality. A salad of fresh hgs steWeu
In grape Juice and served with blanchea
almonds will be a revelation to the I'M
initiated. II fresh grape juice IS unoR-
tainable, grape jelly may be melted IN q
small quantity of filtered water and useo
instead.
n seasons when the fresh fruits are
not to be had. bottled fruits may be used
instead, as well as prunes, dried ngs'
dates. oranges and various foreign FRUITS.
The lavors may, Of course, always De
varied by putting in a dash OF cognac or
adding a glass OF liquor. 1t greatly I'M
proves almost any salad made with stone
fruit to have the stones cracked ana the
kernels added after they have been
blanehed.
The amber wine of Hungarian Vine
yards. in which you a v stepped a hand
full of fresh rose leaves. makes a most
poetic and delicious dressing for almost
any kind of fruit salad.
The great talk is again on stock collars
IN regulation and modernized forms, as
wen as upon numerous small pieces which
hear strong resemblance to spring and
summer lines from point Of shape ana
outline, different materials having, OF
course. been substituted to furnish the de-
sired diversity.
In the smaller fancy pieces extremely
lightweight materials will egain doml-
nate. These transpareneies and semi
transpareneies are really the only classes
OF fabrics that are susceptible TO graceful
and artistic manipulation. and hence arc
absolutely essential to produce the deli
cate effects thai must necessarily char
a~cterize these assortments.
Best early models in stock collars show
much velvet. which will, in fact, enter
very largely into all departments of
dress. There is positively no limit to the
ways in which velvet ribbons will be
utilized during the coming season. Differ
ent methods for employing this class OF
goods are continually appearing, and as
so many fancies. such as brode-edged and
fringed varieties, are being introduced In
the market their use win be greatly ex-
tended.
The continued predominance of scarfs
is assured. although many new methods
of treatment viii be devised as to forms
Of trimming. A distinguishable point of
the fall numbers will consist of their
much greater length than those in vogue
today. nearly all extending below the
waist-line. The bows will also be much
more voluminous, to preserve the perfect
proportions necessitated by the extreme
IA