The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-19

1T into a bowl with two tablespoonfuls
of very dark sugar, and a little salt and
a teaspoonful of dissolved d to these
ingredients a cupful of, fine Jour and
two of Indian meal are added. then a
well beaten egg and one ounce of liquid
butter. The mixture is baked in we'll
buttered tins. They car be served hot,
buttered. For scenes and the usual lit
tie tea cakes sour milk will serve quite
as well, as, if not better than, fresh.
Both sour milk and cream figure in the
concoction of these nice little biscuits.
Mix together a teaspoonful of sugar, one
of baking powder, a little salt and one
i pound of flour, rub through a sieve. Dis
solve half a teaspoonful of soda in twa
! spoonfuls of cold water, and add to it
a quarter of a pint of sour cream and
1.-THE same of sour milk; mix to the other
/ ingredients as quickly as possible, and
| fatten the dough on a Toured board
with the hand to about half an inch IN
| thickness. Cut it into small cakes and
! bake in a hot oven.
49,
! For a woman's luncheon the clever lit
tle idea unon which the entertainment is
! built counts for half its success at least
By this time the women of three nations
are worshipping the ugly hero of Ros-
lands book. Every woman has laughed
and cried a little at the play. So thai a
j "Cyrano Luncheon was sure of making
its hit
# was the idea of a New York bachelor
maid. saws "What to Eat" She planned
q Cyrano affair one day last week, car
ried it out without the services of a pro-
=. ond I ono OF me
daintiest ncheo of the season
OF course her friends were quick TO
borrow tee suggestion, and several de
Bergerac affairs have already been given.
The first good point about the scheme
is that all decorations must be carried our
in Cyrano color. which is new and strik-
ing. Probably this odd purple red mas
never been used before to trim a table.
At the original cyrano table bowls d
dull red azalea blossoms were used for
the centre piece with carnations OF exact
ly the same shade for the ~boatonnderes at
each cover-the ~azaleas being rather I'M
wieldy for making boutonnieres.
OF course. the dishes as far as possiaie.
are red. too. When a really red dlsa
could not be fitted into the menu 1t Is
often practicable to add a red sauce or
trimming. or in the case of AXE, etc.
to tie 2 red ribbon.
Here are some of the possibilities OF a
red menu
Stra wberries frozen with wine.
Tomato bouiilon with croutons.
Sweetbreads in white paper cases with
bows of red ribbon and a red
carnation as trimming.
Punch-any red wine or fruit as fiavoring.
Game with current jelly. Asparagus.
Breadstieks with red ribbon.
Salmon salad with brown bread sand
witches and cheese-straws.
Ice cream served in the form of huge
Cyrano noses.
Tarts. kisses. eandied cherries and coffee.
AT the original luncheon each guest
found at her cover when she entered She
room a little red tablet of paper on which
were written twelve questions, numbered.
The questions related to de Bergerac-
both as play and book. A wee red pencil,
was attached. and each guest was asked
to answer as many questions as possible.
To the most successful a little red copy OF
Cyrano was presented with the compli-
ments of the occasion.
$50
A charming and lovely actress came on
the stage recently wearing her hat. When
she removed it there was a big Alsation
bow of black velvet in front of the knot
just back of the pompadour.
This bow gave a distinctly good touch
to the hair; finished the couture in a way
1T is rarely finished when one takes the
hat off.
Since she did this. women who care
,.... 49, 4A:11&
have taken 1T up.
The bow is built Of either black velvet
or satin. the loops and ends being equal.
and it is fastened to a comb with good,
long prongs.
A long shell hair pin will serve nicely,
but three or four prongs are usually to be
depended on better than two for keeping
the DOW in place.
No matter where the knot of hair is on
the head this bow can be pinned at the
top of it.
couture is unbecoming, have wondered
how they could arrange the hair to look
well when the hat was lifted.
Every woman knows that feeling that
she can't take her hat off at some place
because the result will not help her
good looks. So mini how the bow will
help.
The idea of wearing them under the
hat when the hat is soon to be taken off,
has given rise to the fashion of the bow
in the hair at all times.
It is to be worn in the mornings about
the house as well as in the evening.
Women will go bareheaded so much
this season at all summer resorts that
the big black bow will take the place of
ordinary headgear.
For evening wear this somber bow may
give way to one of colored tulle; the
COWS and ends the same length.
These tulle bows are to be made of
every color, and the latest chic is to
match the one in the hair with a similar
one at the breast.
In the matter of dress, says Truth"
1t may be said that some women are
born dressers, some achieve dress and
some have their dresses thrust upon
them by their dressmakers. The talent
for dress is a gift ~youchsafed to compar-
atively few, and not invariably to the
woman who. in the common acceptance
of the term, we consider we'll dressed.
The latter more often belongs to the
class which through innate good taste
and intelligent consideration of the sub