The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-09-06
WOMAN'S WORLD.


tAtS III OC-SO1C ShI III ~
to indulge IN a wonderful new ten-gore,
while in o%verskirts the less the number
of cores the happier one Is. A chic model
in castor cloth shows al overskirt in one
piece. It laps at the left front, and is
fitted by means of two darts on each hip.
The strapping which edges it turns up
each side for nine inches. and under it
the overskirt is slashed. in case the wear
er should need a little knee room. A
faring piece reaches to the floor from
underneath.
A black princess dress shows a cut in
novation- There is the centre back seam
fhe side back is left OUT. and the two
under-arm seams are set rather far apart.
1t laps and fastens at the left over a
and of Breitschwantz. The yoke and
foot finish are rows upon rows of strap
ping.
OF course, a Whole dress of Breitseh-
yantz was expected. 1t is in princess eff
feet, though in reality it is an elongated
skirt and ar Elton jacket. One who
signs for a fur dress will no doubt make
sad eyes at this. The revers are faced
with white and embroidered with jetted
white ribbon embroidery. AS you may
imagine, the effect is rich.
M
Negligees are always so cozy and COM
Portable that one is tempted to invest in
any number of them. Satin ribbon Is the
trimming chosen by many just now.
While perhaps not as festiye-looking at
first, there's no denying that it is more
durable than lace.
In sweetest light blue cashmere is one.
1t has a bolero. a collar. and epaulettes
same shade Tbera : roa.s 49,
of ruffled baby ribbon with The final row
ruffled onto fhe edge of a wider e,;n -
the ribbon
Another in nop,agra,a+a ,,,n,-
luscious shade has . rihhan tr,nsn;a~
composed entirely of a,laog ,,a,,,a4 .Nahz.
ribbon wbinned - tbo aaaa sua
white satin habv rthhan
b,ncbes of 800 ,ro,Tsa4 :
out tho bea,,+v oe 49, an Din
A. anv rste 10 aAa,a anu CON
Inc sneee y iasciiae-
A. -
ara n1sntu thoush ehey
: ptsn'y, one shoulo ehink twice before
aar;. Ne, .,au anu soiu wiz Trim a
onoisa ~ eieahh WIN tuf-
ont - -ose pinA or goa Will bring
- 49, = q pIoNh' lhougn
- ~ - = pAsess on red red
wh,ta slaue : saler. PlnK and
~ ~ = so'u oi"ays sho" wen
- asa eieens' no dheres nouh-
n pteselef 'nan cream or white ON a
D"e me confplnations are
~
Wneh Dollng man,, put IN a cup of black
inoiasses' one onion, a few cloves and
pspper eorhs, aoding a bunch OF hay; it
SEASONS hnely- Let the ham cool in the
water N which It was boiled, skin. rub
WIN brown sugar and brown in a slow
oven Tor an hour, basting every fifteen
inihuses with some OF the stock in which
4 was cooked. Epicures like the last
Dasting OF sherry. When boiling chick
ems TOT saiaa or pressed loaf, put in a
quarter OF a pound of good salt pork-it
Is an excellent seasoning. Shred the
ehlekeh from the bones press into mold
ana pour the water (Which has largely
nonea away over 1t, and it will form a
oenelous JeHy all through the bits of
meat.
Fut sugar IN the water used for basting
meats OF all Kinds; II gives a good flavor,
10 Veai more especially.
Ao give d nne naVor TO corned beef
hash, use good stock for moistening, with
a pinch OF salt, sugar and cayenne.
Ihree tablespoonfuls of freshly made
Japan tea with a bit of nutmeg, gives an
indispensable haver to an apple pie.
Boston baked beans can be greatly i'm
proved by adding a cup of sweet cream
the last hour of baking.
When making tomato soup. add a raw
cucumber sliced thin. boil soft and strain
with tomato. It gives a very pleasant
seasoning
Add a cup of good cider vinegar to the
water in which you boil fish, especially
saltwater fish.
Make snowcake with -four.
Small pickles, olives and Gamers minced
very fine are an excellent seasoning for a
salad dressing.
A fine seasoning for chicken salad is 10
slice an onion on the top of the prepared
chicken and let it marinate two hours or
more, adding, at the same time. a few
drops of prepared chervil. Be sure that
every particle of the onion is taken from
the chicken before adding the dressing
80
I'm several of-our large cities there arc