The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-01-12

has reached a craze in Paris and has
already begun to appear on this side of
the water. Among the particularly new
shapes of mid-winter toques a few are
found trimmed in this way.
1t is rather a severe style, but it has
a certain cold elegance about it which
will appeal TO many women who want
something for which the many will not
jump.
American women may find the white
blossoms a bit too perishable for the
street, but the idea you'd serve admir-
ably for evening head wear.
The favorite among these white flowers
for this purpose is the pond lily although
all Aother blossoms of large size and of
the desired tint hue are much employed.
We are to wear flowers in the hair
again.
There is a certain very pretty French
build for the couture which is coming in
to high favor and which calls for flow
ers.
For this arrangement the hair is waved
and brushed very high on the head, be-
ing held in place in a round knot by a
cluster of blossoms laid on fiat, or by a
ribbon winding in and out among the
coils.
Little wreaths of dwarf roses e~ncircle
the knot of hair. Sometimes a ribbon OF
some becoming shade is wreathed in the
couture and q single flower of a shade
which matches it is inserted to complete
the effect.
The huge theatre hoods in pink, blue,
white or yellow chiffon are becoming very
popular. But then it is not every one
who can wear a shape of the kind. A
large bonnet which entirely covers the
head and shades the face is most unbe-
coming to certain types.
For faces not suited by the bonnets
the Paris milliners nave another delight
full idea which will probably soon make
its appearance here. This is a huge veil
of transparent white tulle which is put
on over the theatre hat and which com
pletely envelopes the head, leaving the
face, of course, uncovered. The tulle is
arranged loosely over the cAwn of the
hat, then brought down over the ears.
crossed under the chin and flung back
with artistic carelessness, one end over
each shoulder. The ends must be long
enough to fall completely across the
shoulders and to hang to the waist
1t is really a most dainty and delight
full bit of fashion.
Here is g recipe for mayonntaise:@One
teaspoonfui mustard, one teaspoonful
pews9ered sugar. half teaspoonful salt.
quarter saltspeonfui cayenne, yolks Of
two raw eggs. one pint olive oil, two ia
hlespoonfuls vinegar, two -tablespoonfuls
lemon juice.
~ .- a.. --.-1t1n+ = ~ n -y,,o III
bowl or saucepan set into a larger pan of
Zee water. q the yolks and stir well
with a small wooden spoon. If the yolk
thickens at once and can be held on the
spoon. you may be quite sure that the
oil will unite with it readily; but if the
yolk seems thin and watery and spreads
all over the ran. it will take very slow
and careful manipulation 10 make a per-
feet emulsion. Pour in a teaspoonfui of
the oil ard tip the pan so the oil will
stay at the lower edge.
Gradually lake It into the egg as you
stir and when il all disappears add
another spoonful. And SO go on adding
oil. more and more each time, until when
1t is thick like butter you may add it by
1ne TABLESPOONFUL and at last by the quar-
ter cupfal. Be careful to stir in each
portion urtil the mass is smooth and
glossy. rather than rough and broken If
it seems :nclined to erunlble and rapid
stirring does not remedy it. add a little
Of the acid. ard when smooth go on with
the oil.
Be careful not to use too much acid as
II makes 1t thin: 1t should be thick
enough to. drop. when ready TO use. II
YOU wish a larger quantity and do not
care for so large amount of the oil, ada
half a cup of whipped cream or the
beaten whites just before serving.
The dressing may be colored with lob
ster coral, dried ard pounded, or with
spinach green, parsley, or any OF the
color uastes now quite generally used for
confectionery. ETC.
Never mix the m~ayonnaise dressing
with the meat or fish until ready to
serve. and then only part of it, and
spread the remainder over the top.
Mayonnaise tartare is simply the add1-
ton of chopped olives. pickles. parsley,
capers and onions to the m-ayonnaise-
Did YOU know the girl of the year will
be shaped a new way? She will V
knees.
Now knees in dress are an entirely
new feature. Gowns have had hips and
they have had waists and busts, but
seldom knees
To make knees a woman has only one
resort. which is that of tying back the
dress around the figure just at the line OF
the knees
Yet If she does this you will say that she
cannot walk. Though she does walk, and
walks very well indeed.
If you want to get yourself up to look
exactly ike the extremely up-to-date girl
of the year go to work in this wise
Begin at your underwear. and have II
shaped as tightly to your figure as posi-
Bile. II necessary wear tights. Don't be
shocked, tights means combination gar
ments of very heavy Atwood make-the
quality for which you pay from 50 up
wards. You can get a very good all
wool combination suit for $3.50, although
you can go as high as $40 or $50 IL you
get the silk plated.
They have a new plush wool which is
very pretty. 1t looks exactly like corau-
roy, but to the hands it is very soft and
yielding. It is rather expensive and many
women prefer the wool.
It is not necessary with a heavy pair OF
these tights to wear a skirt-or at least
very fashionable women do not find it so.
The dress is the next thing to engage
attention. Have it fit closely around the
hips and have 1t begin to flare just below