The record-union., 1899-03-12

formerly the case. For convenience
in putting them on a fly-piece opens
along the ankle and instep. This but
tons over after adjustment, and in this
way it is possible to use slippers with
the garment, desirable thing. as every
mother knows.
A caterer recently consulting patron
about a dinner which he was to serve
at the latter's home suggested num-
Der of what may be called elementary
dishes. those which were not compound
ed with others and seemed consequently
less worthy the experts skill. But, p,
exclaimed the woman who was giving
the order, II certainly want some UNI
bales, pates, or something of that sort.
I'VE are serving simpler dishes, sad
the caterer. cooked to bring out their
choicest flavor and with the proper
sauce and garniture rather than these
mixed dishes that used to be expected
of us. People seem to have got tired
of eating things that they cannot rec
ognize, and there is less demand for
fancy Dishes" This, it may be added,
betokens, in more ways than one,
healthy taste.
Book cover linen is the descriptive
name applied to a wallpaper much IN
use this spring. 1t is without a pat
tern and comes in considerable range
of color In a dining-room and base
ment hall recently fitted with this paper
in a bright scarlet shade, the WOODWORK
is painted a light olive green. AS
there is ample light, the effect is eX-
ceedingly good, contributing at once
richness and cosiness.
ga dish frequently offered to me in
Porto Rico" said woman recently
which grew to like very much, is made
of chopped meat and banana. A small
force-meat ball is wrapped in a strip
of banana, the two being tied together
with cooks thread, or held by tooth
pick skewer. They are then fried to
delicate brown and served very hot
The alligator pear. or jeremiah. as II IS
sometimes called, of our own South. IS
q very common article of food in Porto
Rico. We are likely to import 1t. and
our housekeepers may be glad to know
how to use it. 1t is more of a Vegeta-
BILE than a fruit, the firm white meat
tasting as much like fresh, unSalted
butter as anything 1 can think Of 1t
is served in many ways in Porto Rico.
/ found it first in my soup, cut into
long, narrow pieces, but it is oftenest
used as a salad. The tough. leathery
skin is removed and the meat cut into
dice, and served with a French or may
onnaise dressing as we serve celery. 1t
was also served escalloped or stuffed.
The pear was cut into halves and the
contents scooped out, leaving a cup of
skin. The meat was then chopped and
prepared with breadcrumbs and butter
before it was returned to the cups and
baked in the oven. The pear is too
tasteless to be palatable by itself, but
it is most useful as a foundation Of
numerous dishes"
The notion that sensible dress had
come with the bicycle has been partly
dispelled this last season in the popu-
larity of the long, sheath-like. and most
uncomfortable and untidy dresses that
have been worn. Now the Princess
gown is heralded-is, indeed, actually
here, and more dress-reform theories
are being shattered. This means that
the short and least injurious empire
stays must give place to a corset that
is long. closely boned, and more than
ever uncomfortable, and simply be-
cause dressmakers will insist upon fit
ting a princess gown over none other.
The zeal of women is evident in many
and organizations They seem struck
n cc-r,ora lyer.
stands before them uttering her shib-
boleth-"the latest fashion,
Grotesque coat hangers, particularly
effective in a college room or some
mans den, are made in the form of
grinning. distorted dwarfs or curious
bird heads. whose elongated beaks serve
as support for the coat or hat. They
are of Japanese design and make. and
are found more often in the San Fran
cisco shops than in the japanese stores
of the East, although they are occa-
sionally seen there.
A recent English bride was escorted
to the altar by four young girls between
10 and IA years of age. Their frocks
We're of white crepe de chine, made with
cavalier capes. trimmed with sable and
white lace. With these We're worn large
picture hats of blue straw, loaded with
turquoise blue feathers held in place
with diamond buckles. Two younger
and very pretty little girls in Kate
Greenaway frocks of white and with
tight fitting frill caps tied over their
curls and around their chubby faces i'm
mediately preceded the bride. The first
to pass up the aisle We're four grown
bridesmaids, the brides retinue COM
prising ten attendants.
An English recipe for an orange salad
dressing is made with tablespoonful
of salad oil, dessertspoonful each of
lemon juice and hook, and a teaspoon
full of powdered sugar. A few oranges,
four or six if they are large, are peel
ed and cut into slices. Two or three
tangerines are carefully pulled apart
in sections and the pithy skin removed.
These slices and sections are then dip
ped in the dressing and piled. in a salad
bowl Over the top is sprinkled little
finely chopped tarragon, the dish being
garnished with small pieces of cooked
cucumber cut into fancy shapes. The
salad is thoroughly chilled before serv-
ing,
AT recent wedding the bridesmaids
gave to the bride a chest of linen as
a joint present. The chest was a
handsome piece Of furniture made OF
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IS There are twf