The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-05-22
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WOMAN'S WORLD.

The bread used in making sandwiches
must be close grained. and not too fresh
Especial long loaves are made for the pur-
pose). and the sandwiches should all be
cut into nice shapes with different cut
ters.
Brown bread may be used for some,
and the tiny rolls, 2 inches long. which
can be bought OF most good bakers, Gu.
in half lengthwise, may be used for
others.
Smoked salmon and shrimp paste,
Bologna sausage. cucumber and water
cress roughly chopped and ~sprinkled
with salt, sardines skinned, boned, and
pounded with some of their oil-an these
make excellent sandwiches, as do also
the following
i. Pound together in a mortar IL ounces
of picked watercress leaves, three capers,
and 2 ounces of butter, and pass all
through a sieve.
Carefully remove the yolks from three
or four hard-boiled eggs. and mix. with
them an equal quantity of caviare. a
little salad oil. a few drops of lemon
juice. some salt and a pinch of cayenne.
Add to this the watercress butter,
mix thoroughly together, and spread the
mixture on TO thinly sliced brown bread;
cover with another slice of bread, press
well together. and cut into fingers; garn-
ish the dish with the whites of the eggs,
finely chopped, and a few sprigs of water
cress.
>. Peel some tomatoes, cut them in
thin slices. and dress them with a little
oil. vinegar. pepper and salt. Mix a little
made mustard with butter and butter
with it some slices of bread freed from
crust.
Sprinkle half of the slices with garden
cress roughly chopped, then put on 1t a
layer OF the tomatoes. cover over with
another slice of buttered bread, and place
them between two dishes with a heavy
weight on the top.
Afterward cut Them up into sandwiches
with 4 sharp outlet SNAPPED cutter.
3. Wen wash. bone and pound six an
chovies with a shallot, Two French CHER
k:ns and a pinch of pepper.
When smooth mix these with the raw
yolk Of an egg, a tablespoonful of salad
oil. a dessertspoonful of Paragon vine
gar. and a tablespoonful of finely minced
parsley.
Mincs roughly some chicken and half
a dozen olives, and stir them into the
above mixture. Cut some sandwich rolls
in half lengthwise, butter them. and
spread them with the above. sprinkling
in between some c~oralline pepper and
finely minced parsley.
4. Lay on some thin buttered slices Of
bread some mustard and cress roughly
chopped, sprinkle With a little salt and
aromatic spice; spread some PURGE de foie
gras Especially sold for making sand
wiches) on a corresponding number of
slices of buttered bread; join the two diff
ferent sorts together. press well, and cut
out into fancy shapes.
Garnish with a little cress .
Fashion is probably as old as mank
itself, and will last as long as it. In the
most primitive days, when the hunter was
the modiste and the skins of animals the
principal wear. we doubt not that even
these garments must nave been often al
tered in the cut and color. The changes
of the seasons and skies and land and
sea, the moulting of birds, the shedding
of animals coats, the transformations of
insects. must have suggested it. And, in
course of time, the wish to eclipse others
in appearance no doubt helped largely to-
the same end. Perhaps the natural desire
to look attractive was the earlier exciting
cause. But when once fairly established
the taste for fashion would inevitably
grow, till it became a ruling and meal
culable power even in the rudest society
The modes of sayages seem as despotic
and universal among them as ours with
US.
Many women of today would rather die
than dispute the lightest edict of fashion.
The arbitrary unwritten commandment
imposed by the costume of a leader in the
smart world inspires them to perpetual
effort, and a glance of disapproval or ges-
ture of contempt, because the particular
dress worn happens to be a little out of
date, fills them with acute and prolonged
remorse. TIC be out of fashion is social
death. The passion for novelty appears
to be inherent in all of US, and is certainly
ineradicable. Were every poet and
preacher living to denounee it, they
would hurl their anathemas in vain. To
fight fashion is like fighting the air. Sew
ere critics may condemn it under one as
pect, and then suddenly it has migrated
into another shape and laughs at their
attacks. 1t has come, therefore, to stop,
and we must reckon with it seriously.
81 do hope" ventured a certain hus-
band. whose wife had just made a three
weeks engagement with her summer
seamstress, that you won't get together
any more waists<that button down the
back. I'm just about tired of playing
lady's maid. All last winter | hooked and
butfoned things for you ana almost wore
my fingers off with your queer patent
fastenings. never failed to get well scolded
for my clumsiness, and"
But you're marvellously clever at It
now,' interposed his wife 1T would
seem a shame to let your training go for
nothing"
'.That's right. I'm going to strike.
Theve must be some way of making =
waist so that you can hook it yourself,
isn't there?'
Eyes, of course, only fastening it in
the back gives such a nice chance to trim
the front prettily. You don't understand
that, you dear, stupid fellow, but it's one
reason
well, that's not my lookout. Fix your
tucks and frills any way you can, but j
give you fair warning the next time you
try to wheedle me into fastening one of
those b~ack-buttoned waists, I'm going to
al