The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-01-25
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WOMAN'S WORLD.

send up q small prayer that everybody
will, learn to make coffee as it should
be made, and that the person who has
learned to drink good coffee in the sub
tropical countries will. not be given the
exceedingly sloppy, or pale, or dregg oev-
erage which Is called coffee by most
housewives.
It is that cashmeres will be
worn this spring, and, of course, light
clothes; and that the most attractive ac-
cessory 70 t~oilettes of all sorts will be the
~Pompadour embroidery, of which we are
beginning to see so much, now the winter
styles are fairly launched, says "Har-
per's Bazaar" The reyers of winter coats
are made of Pompadour embroidery, the
tiny collars inside the straight collar of
the dress are made of it, a and of it goes
across the decollete of an evening dress,
one sees a cravat of it to wear with any
blouse. One of the prettiest Paquin
evening gowns 1 nave seen was of point
d'esprit, spangled with jet and trimmed
round the bottom of the skirt with many
undulated rows of velvet ribbon. The
bodice was nothing more than a baby
waist, with a band of Pompadour en-
broidery on white satin going across the
square neck. The smartest Paquin skirt
of the winter seems to be the model with
a long tunic overskirt edged with a wide
trimming made of black satin bands
woven into a sort of basket work. This
trimming comes up in a double row in
the back which, of course, is perfectly
fiat at the top. With this was worn a
white satin blouse made. with little tucks,
with frills of Valenciennes lace between
them, but the bodice was nearly covered
by a large cravat of Pompadour embroid-
cry bordered with pink.
The fashion for evening gowns of tulle
embroidery, in steel or silver or jet
paillettes, RACES more fiercely than ever.
Their variety, even in their similarity, is
endless, and I can make about them, with
feeling, that much abused statement that
no woInan's wardrobe is complete without
one. Doucet gives quite an individual
note to them by making them up over
an iridescent lining built of three layers
of g~auze--rose, mauv and pale blue-over
a white satin foundation. An exquisite
model 1 saw was a shaped skirt of lace.
with the pattern outlined by jet paillettes.
The iridescent lining gave a quaint effect
- "a 1AAo "a "oS 10
dered with baby roses, finished at the left
with a very artistic knot of the three col
ors of gauze.
One of the prettiest little dinner
dresses I have seen lately was a Pompa-
dour skirt in which pale blu predomi-
mated, worn with a sort of bolero of gui-
pure. This last had large jabot revers
bordered with fur, and narrow basque tails
in the back, at the top of each of which,
at the waist line, was a chou of pale blue
mousseline de sole bordered with a narrow
black velvet ribbon. Another little din
ner' dress had a lace bodice, with the
pattern outlined with the shirred comet
ibbons that are SO much seen. And this
same embroidered lace makes the pref
test sort of Jokes for very elegant visit
ing dresses. A very smart gown of this
description was of lavender blue peau de
sole, embroidered tone upon tone in
shades of the same. with yoke embroi-
dered with little ribbons.
Girls who are in the habit of enter
tanning their friends at dainty luncheon
parties are always on the look out for
new recipes.
People are finding out more and more
all the time how much may be lone by
the help of nuts, and many delicious
dishes are the result.
For one of the best of these the coun-
try girl has a decided advantage over
her cousin from the city, for bu%tternuts
are needed, and they are not easy to get.
Brazil nuts are a good substitute and
may be served devilled as a warming adj
junct to an afternoon tea, any of these
wintry days. Blanch the nuts. To each
cupful of nuts add a tablespoonful of
salad oil. Let them stand a half hour,
then sprinkle them with salt in the pro-
portion of a tablespoonful to a cupful
of nuts, adding a pinch of cayenne pepper
to each quantity of salt. Toss the nuts
about thoroughly to become well mixed
with the salt and pepper. Spread on
baking tins and put in the oven until crisp
and brown.
But both country and city girls can
easily make burnt almond ice cream,
which is a triumph of d~eliciousness.
Make a rich custard first. with the
yolks of four eggs and a pint of milk
well sweetened. Then add to it a mixture
made of half a pound of blanched al
monds. which have been put in a fry
Ing pan Will SA CORRESPONDENTS OIL sugar
and stirred until brown. When cold
pound his to a paste in a mortar, sdd-
ing slowly a quart of rich cream; strain
this when it can be added to the Gus
tard and put at once in the freezer. In
a short time you have a frozen cream
which may be put in a mold and packed
until ready for serving.
Of course your last springs skirt is
much too short for the length now in
vogue, which will continue to be the
thing throughout the spring. Fashion
comes to your rescue, however, with the
waist and the upper part in semi-over-
skirt fashion of a different textile. So
you can easily lengthen yours in this
style. Then the tunic skirt promises to be
a great favorite. This has a long, mar
row-pointed front and back. with a series
of narrow silk or velvet fiounces around
the bottom and to fill up the sides. These
so-called combination skirts hang perfect
ly straight. They. have no draping to
increase the size and they are absolute
ly plain. The demipolonaise is still an
other shaped spring skirt that has many
warm supporters among the modistes. 1t
has no waistband, but terminates in a
short ~corselet bodice, under which is an
extra bodice to which the sleeves fasten.
The overpar of this skirt reaches just
usual bottom finish of %fiounces, shirrings