The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-04-21
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WOMAN'S WORLD.
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bedroom should not be a home. Fact and
fiction are against it, but a persevering
woman can get the better OF them With
the help of her brains and a gas stove.
Gas is better than oil. because it is
cleaner. There is no filling of greasy
cans or scraping of dirty wicks or clean
ing of chimneys.
One cannot nave a fully equipped gas
range in a hall bedroom. even when space
is gained by a folding bed. But until one
has studied the subject she has no idea
how much cooking can be done on a
small gas stove with a couple of sauce
pans. The stove can stand on a hinged
shelf that can fold out OF the way when
not in use, and the stove may in its hours
of leisure be slowed away under the bed
beside the boxes containing the hall
roomer's best bonnie and Sunday frock
or hung on hooks fastened into the wall.
The girl who works for her living can
do more work with less fatigue if well
fed. Often her hasty lunch is neither
wholesome nor ~nourishing and she must
depend upon her breakfast and dinner.
The former meal is sometimes hurried
and it is not always easy to cook din
ner when she comes home weary. Still,
she will find it pays to do the extra work
that gives her the satisfactory meal.
Let us suppose she begins it with a
cup of soup. Meat soups that require
long cooking are not easily prepared
and she would better reserve them for
Sunday.
When she has no meat stock to vary by
the addition of macaroni or rice or dried
vegetables she can buy ready and bread
ed, she can make a cream soup-cream
of pea, cream of tomato. cream of po-
tato, using the canned peas and toma-
toes. She can make a nourishing o u
by boiling an onion fifteen minutes in a
pint of milk, straining it out, thickening
the milk with a little butter and flour
and poaehing an egg in it.
For meat there are chops and steak,
which may be broiled dry in a frying
pan; liver and bacon. veal outlets or
ham and eggs. Stews may be had, too,
which may be partially cooked in one
evening, While the hall-roomer is eating
her dinner, and warmed up the next
night.
There may be tiny roast or lamb or
beef or veal, or even a chicken, cooked
in a pot over the flame. in the style prac-
ticed in the Italian kitchens, where ovens
are rarely seen. The roast is placed in
a saucepan with a little fat, suet OF but
ter, closely covered and kept over a
steady heat and turned occasionally.
In vegetables variety is possible, even
on a gas stove. Potatoes, sweet and
white, boiled. stewed or fred: maca-
roni and rice and heminy, all kinds of
canned vegetables and many fresh ones,
when they are in season. Salads, too,
are most beneficial and are easily pre-
p~ared-not, those. perhaps, with a rich
-nayonnaise; but the more wholesome
Frs-ah dressing of three parts oil to
one of vinegar and salt and pepper to
taste, is suitable to many salads beside
lettuce.
When the hall-roomer wishes dessert
she will generally find it better to con-
fine hersef TO fresh fruit and the like,
although she can alwaysa stew fruit,
either fresh or dried. and can make
simple sweets like eustards, jeliies,
.-hlancmanges and even plain buildings.
Thus far only the dinners have been
mentioned, but the breakfast, hasty
though it may be. may yet also be APP
petizing. Bacon or sausages is quickly
cooked and there is an endless variety
of eggdishes. Bread it is better to buy,
but coffee, tea or chocolate is essential
SA44 ~ dN@ AC<A6 ~ q
ready. The woman who has once
learned the superiority of her own brew
of these over the connections she gets
in restaurants will not willingly patron
ize the latter.
So apparently simple a thing as hold
ing up the dress skirt in crossing a mud
dy pavement is regulated by fashion. In
the lays of the great hoopskirts the
proper way of avoiding the mud and dust
of the street was to raise the skirt dainti-
" about an inch, directly in front, using
both hands and taking the greatest care
lest the space between the gown and
pavement should be more than an inch.
Our grandmothers tripped dainty about
in this way, with the mincing gait that
accompanied the excessive modesty and
fashions of those days.
When the long, heavily trimmed prin-
cess gowns came into style a new way
of keeping them out of the dust was
invented. 1t took women of great ply
steal strength to wear such clothes as
were then in vogue, and lifting the clum-
sy long trains was equal to an ordinary
days labor. The fashion of women's
clothes thirty years ago lave probably
never been equaled for ugliness and dis
regard>of hygiene. Every line of grace
in the figure was spoiled. The waists
were made short, the neck was loaded
with trimmings, and the sleeves and
bodices were covered with ribbon or yel-
vet bows, lace frills and knife plaitings. J
The skirts and Overskirts were simply
masses of puffs and paintings, which ex-
tended also into the trains, and the skirts
were SO narrow that it was a physical I'M
possibility to take a full sized step. The
heavy trains had TO be lifted, and a small
apparatus called a skirt litter was invent
ed to meet the emergency. The skirt If
ter had two strong clasps, and by hitch.ng
one end of it on the dress skirt and the
other to the train the latter was raised
from the ground and the wearer could get
along with considerably decreased discom-
fort. The skirt lifters were made in black
enamel, brass and silver. Silver ones were
thought very fine and distinctive.
After a few years this fashion was mod
flied, and when the skirts became more
rational the Hfters were abandoned. The
skirts were then raised at the side and
brought toward the front. In a Ladies
Guide to Perfect Decorum'' of that time is
set forth the proper mode of procedure in
the case of the lady and the muddy pave
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