The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-04-20
gaaasaa@aaaa Gaa@
asaaauaamamaaaa IN -
WOMAN'S WORLD.
@@@am@a@aa@agas8@@@a@aQ@@ @a8a@ag
a m ) aaa3 ~
&@8@

Notwithstanding has lately developed
into o fine art. At any well arranged 8
o'clock tea table you can find them not
only in all sizes, shapes and colors, but of
ingredients that tempt the prudent dys-
peptic and the r&claess bon vivant, while
a woman in the newest of pearl gray
gloves can handle them without strip
ing her fingers or having so much as
h odor of grease about her costly kids.
To a eonsiderate New York caterer is
due the credit of introducing the sand
wich tongs and the sandwiches with
handles. He has discovered that it is
possible to make the most delectable
sweetmeat sandwiches. and he has sup
piled hostesses with the ornamental lit
tie sandwich trees, without which no tea
table is complete.
Melon, peanut, striped, spice, salad.
jelly, cheese and gingerbread sand
witches are just a few or the varieties
he supplies to his patrons. and nearly
all of them can be copied by an amateur
sandwich-maker. Every one of these
tidbits he cuts from bread that has been
kept one day in a dry place, for fresh,
spongy bread. he says, does not make
a sandwich that is either wholesome or
easily handled. He cuts his bread in
three-cornered slices, and one corner is
Intentionally shaved out to rather a long
point. When the sandwich is put to-
gether, he pinks the edges of a strip of
waxed white florists paper, and deity
twists and knots this aroun the long
corner of the bread. This forms an adj
mirable handle, by which a woman may
fearlessly lift and nibble the delicate
morsel.
When he supplies sandwiches of many
varieties, the caterer arrang them. in a
series of delicate wicker saucers strung
one above the other on a bamboo rod
about two feet high, that screws into
a flat base and sits on one end of the tea
table. The small top saucer will hold
salad sandwiches made of brown bread
painted with a dressing of pepper, salt,
hard-boiled egg yolks and lemon juice
and a layer of shredded cress.
Cheek by jowI with savories win lie
gluten bread sandwiches no bigger than
single bites, and holding a thin layer of
peanut butter worked into crisp brown
bread crumbs. These are called the dys-
peptic's delight and can be fearlessly
consumed by the most timid dieter. Low
er in the tree come ribbon sandwiches
thse are cut but an inch wide and ABOUT
three inches long. One side of a single
piece is spread with anchovy, upon this
is laid a strip from a lettuce leaf. Then
the length of bread is rolled up like a
piece of tape and spitted with a bit of
wood that looks like a match will the
sulphur end sharpened off.
Striped sandwiches are made by laying
paper like slices of gluten, graham and
Boston brown bread between alternate
thicknesses of white bread and butter
ing with cream cheese every other slice.
The best of the meat sandwiches nc
longer lave slices of fowl OF ham laid
on the bread, put the meat is miaced
almost to q pulp and spread with finely
chopped apple between buttered slices.
More move and delicate than this is the
new fashion of mincing meat, placing it
to jelly its own juice and then laying
slices of this jelly between brown bread
leaves. These are invalid sandwiches.
1t-reGufres trasning and practice to
zeut a melon sandwich in the shape of a
slice of m~uskmelon. Caterers know how
and also how to bisect every slice; lay in
an orange-colored marshmallow filling,
and then tint the bread till a score of
sandwiches look very like the results of
a freshly opened melon. Such sandwiches
are eaten with a fork. Not SO the GIN
gerbread. dainties that are cut as those
of white bread. Between the layers of
this spicy brown cake a sort of MID
mincemeat is spread, or more delicious
and novel still, gingerbread layer hold
ing shreddings of the dark meats of
fowls with a dust of spice. Caraway
bread with chopped candied fruit be-
tween the layers is another one of the
varieties of sandwiches that have sue
cessfully pushed small cakes and bon
bons from the afternoon tea table.
A girl with a big brother, If he's an OBJ
serving fellow and a laxative one, too,
can get more celd-blooded comments on
her dress foibles in one hour than she
would ever hear from the other men of
her acquaintance in a lifetime, says Dor
othy Maddox in the Philadelphia I'm
quirer."
Only a brother dares venture upon
franknesses that cast wholesale reflec-
tions upon feminine taste. Husbands sell
dom do this sort of thing. Most of them
settle back after a few years experience
with wonan's obstinacy into a kind of
apathy regarding her gowning whims.
To them a change in fashions means
simply a rise or a fall in dressmakers'
bills.
But brothers are ever on the alert to
detect some vulnerable point in woman's
vanity. Then for the attack.
One of these would-be wardrobe dicta-
tors was taking a stroll with his sister
the other afternoon.
Now, just look at that" he sneered, as
a new spring skirt went swaying and dip
ping past.
isn't that the messiest sight you ever
saw? Call that style? Why, it isn't even
decent. And yet you women who set your
selves up as such fastidious creatures are
willing to go trailing along dirty streets
with your fine clothes in that condition. |
tsAll anybody needs to do is to patent a
dustpan arrangement for the inside edges
of your skirts, and you'll nave a complete !
street-sweeper's outfit"
But his sister began, in defense of
the mode, Tong skirts are SO much more
graceful than the chopped-off kind. They
have such a swirl
such q. swirl of filth. Graceful, indeed.
Every woman i see Is clutching at her
skirt in the back and trying to hitch it up
from the pavement. She never does it,
either.
ut hikes up in one place and aops d-wn
in anothar Vhy mot have II emf tha right |