The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-11-10
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8 AdSHAOlkilS III lIOHt u SiAA oAt4 cA~e
OF course, this way necessitates a silk
front foundation. The linen collar is the
! f~avorite accessory, although silk and satin
stocks are also worn with these waists.
Corduroy still continues to hold its own
as a cold weather shirt waist stuff. Cor
duroy is a trife heavy for a full front so
the Garibaldi waist e~ffeet-better known,
perhaps, as the Norfolk Jackets a FREE
quently used model for these. They have
two pleats in the back and two in front
and are worn inside the skirt. The neck
is finished as usual by a linen collar or
an Ascot stock.
AS regards ornamentation. it seems
to be a matter of you pay your money
and you take your choice" Some very
stunning effects in the tailor-made waists
are absolutely without ornamentation,
while others have the seemingly ineon-
gruous trimming for a shirt waist-lace
a~ppIiques. On the box pleats of other de-
signs clusters Of tiny metal or self-eover-
ed buttons are observed.
Velvet velour composes many of the
more dressy waists: made simply or elab~
I orately, as the taste of the wearer die
tate.
Box-pleats all over back and front,
with a cluster of five of them on the out
side of the sleeves is one of the latest and
most desirable designs for a French fan
mel shirt waist. Another very new and at
traetive style is composed of narrow
stitched bands of the same material. the
ends of the bands pointed off and fastened
with a tiny button of cut steel, gilt or
crystal, as the material dictates.
The fronts of the very properest and
smartest shirt waists are absolutely with
out fullness at the neck. Their sleeves,
if of silk, are of the close-htting dress
shape. with full extension at the hands.
The flannel ones have the same close
fitting sleeve, following the contour of
the arm, but have a round cornered turn
ed-back cuff, turned back over & band
so that the band does not show. It
really gives the effect of a glove fitting
sleeve with turned-back cuff. as there is
no fullness at all where the sleeve goes
into the band.
Many of the tailor skirts finished just
at the waist line. so as to allow the pres
ent heath skirts to fit smoothly. For
those who prefer a little more than this.
to hold them well under the skirt band,
they are about three inches longer. The
edges ara then pinked-a hem would make
a ridge-and where the front fullness is
gathered in it is cut off at the waist and
a plain piece felled down over it so that
perfect smoothness may be obtained.
80
Delicious turkeys and fowls are now In
market. The time honored roast turkey
has now become a national Wand, and at
this time of year it makes an agreeable
change in the menu. Fifteen minutes to
the pound is the time allowed for roasting
a young turkey; for an older one more
time is required. They should have Sow
cooking and frequent basting. After a
turkey is trussed, wet the skin, dredge
it well with salt and pepper and then with
a thick coating of flour. Stufing is ac-
ceptable favored with either oysters or
chestnuts. When oysters are used they
should be cut into small pieces. and a lit |
tie of the liquor may be used to moisten
the stuffing. Chestnut stuffing is made of
a quart of large French chestnuts. Put
them in hot water and boil until the skins
are ~softened, then drain off the water and
remove the skins Replace the blancheG
nuts in water and boil until soft. Take
out a few at a time and press them
through a colander or a potato press.
They mash more easily when hot. Season
the mashed chestnuts with a tablespoon
full of butter. a teaspoonful of salt and a
quarter of a teaspoonful of pepper. Giblet
sauce should always be served with roast
turkey. Boil the giblets until tender; chop
them, but not very fine; d a tablespoon
full of flour to the pan in which the turkey
was roasted; let it brown, stirring con-
stantly; add slowly a cupful of water in
which the giblets were boiled; season with
salt and pepper; strain and add the
chopped giblets; serve in a sauceboat.
49,
The Directoire poke bonnet is undoubt-
eddy the novelty hat Of the season and
has no resemblance to the bonnet that
one c-ustomarily pictures to oneself as
soon as the word poke" is heard. The
wide brim flares outward and upward
from the face and curves down to q very
narrow line at the side and back. In
a great many cases the brim is cut off at
the back to the very edge of the crown.
or else Is bent into a shallow scallop. The
crowns have heretofore been quite low
and fiat but quite a number of importa-
tons which arrived a few days ago have
high tapering crowns, which, of course.
at once starts the rumor that high crowns
and narrow stiff brims will be the features
OF the spring models, although how such
deductions can be derived from the
crowns of poke bonnets is a little beyond
the comprehension of the average mind.
But all that does not detract from the
becomingness and picturesqueness of the
Directoire bonnet, which is trimmed in a
delightfully."- quaint manner and is com
pieted with wide strings of silk. satin.
net. lace, chiffon or some similar diapha-
nous material, which are tied in a charm
ing bow that forms a pretty background
for our American woman's lovely dim
pied chin.
The English bull-pup will be the fash
ionable dog of the season, and already
the Fifth avenue promenade shows some
choice specimens of this unbeautiful ami
NAL, carefully groomed and beribboned
accompanying the up-to-date young wom-
an on her constitutional. Some of the
dogs, according to the Criterion" are
even provided with punches of violets tied
to their collars. which they wear with a
certain stolidity of style that is very at
tractive to the student of dogdom. One
thing can be said In favor of the new
pets-they are a decided Improvement on
the insolent little French ~bulI-pups of
last winter. While there is a new fad
for the bull-Dups. they have bean ouned