The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-03-07
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WOMAN'S WORLD.
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their friends. But there is really no rea-
son why a large number of grown up peo-
pie should be present at a children's par
~. unless the CHI ldren themselves are per-
forming tableaux or a little play is acted
by them.
Where iron utensils are used in kitch-
ems but are not in daily requisitien. they
are apt to become rusty. To avoid this,
mix together some pounded starch, p-
carbonate of soda, and water, SO as TO
produce a thickish paste. Spread tns
over the utensils and, when wanted, rinse
them with ukewarm water.
We are often driven to distraction by
the damage caused by flies on various
articles of furniture. To remove the marks
from gilt frames. ETC., take a little sp.r-
its of wine in a saucer, and add to ths a
few drops of -salammoniac; shake the mix
ture or stir it well, and apply 1t with "a
soft camel's hair brush; after about five
minutes rinse with a larger brush dipped
in soft water, and let the frames dry,
without wiping them, in an airy place or
at a small distance from the fire; this VIII
not stain the gliding. This is also the
best remedy for bronze statuettes, cnande-
liers and lamps, such as are not so often
met with nowadays, as they were IN TOR
mer years; but in this case the appllca-
ton should be rinsed off with
water and the bronze polished softly with
a leather or an old silk rag. 1t IS hardly
necessary to add that plate glass and MIR
rors can easily be cleaned by means of a
mixture of whiting and spirits OF VINE,
put on with a rag and briskly rubbed off
with a leather after the application has
dried.
1.-THE wedding present as an Institution
cannot be ignored writes Frances f..
Lanigan in the March Ladies Home
Journal" 1T should be, and almost
always is, a matter of pleasure to both
recipient and giver, and when properly
g~iven-that is, in cases where intimacy
and affection warrant its being sent-it is
a most charming institution. Wedding
presents are sometimes objected to on the
ground that they compel young people
to start their married life handicapped
with the overhanging shadow of gifts
which must eventually be repaid in kind.
Where such a shadow is it deserves to
be, for less kindly appreciation of the
interest and affection of ones friends can
scarcely be imagined than this. The we'd
ding present in almost all cases repre
sents a token of good will and affectionate
interest, and should be so received.
Let no one be deferred from sending
a wedding present because of her in
ability to send something costly or elabor-
ate. Many pretty and useful things may
be purchased nowadays for very little
money, and many dainty articles suitable
for personal or household use may be
made by reasonably clever hands. Prob
ably the presents most valued by the
average bride are those which are la
by the loving hands of her friends"
A favorite dish for the holiday feast
ing consists of plump oysters properly
scaIloped. In fact, the oysters as a side
dish cannot be more deliciously served
for any dinner than in this form, but it
is necessary to know Just how or it
will be best to cling to the old methods
of serving in stews, soups or fried.
This is the lust how" to prepare them
in the most delicious manner: Select two
dozen good-sized oysters, drain them in a
colander, roll a dozen large crackers on
the breadboard, and mix with them a
pinch of Baking powder. Thoroughly but
ter the bottom and sides of a baking pan
and cover it with oysters. Sprinkle over
them a little salt and pepper, then add
half to three-fourths of an incl deep of
the cracker crumbs. Owe this put little
Jumps of butter, then add another layer
of oysters, with seasoning and cracker
crumbs in the same manner. About three
layers of each will be sufficient, covering
the top with a much thicker layer of the
crumbs and a goodly amount of butter.
Then to the juice of the oysters add
half a cup of milk and cream, with a
beaten egg. With a large spoon care
fully distribute this over the top of the
dish, and set in a hot oven to bake. From
half an hour to forty minutes will be
| required to bake. If the dish has a cover
| remove a few moments before the con-
tents are done, to allow the top to be-
come nicely browned.
The popular name of an old-fashioned
favorite of the English garden might be
| applied to the new weave of peau-de-soie,
while the surface is softly clouded with a
misty effect, something like the bloom
on a grape or ripe plum. Whatever color
be the silken fabric, 1t appears to be
clouded with misty white. In evening
| shades this lends much beauty to the rose
and tender blues. The electric lights are
so brilliant that they make bright colors
| look more garish still. Here is where the
| full value of misty silks and misty
| velvets come in. The tone of the c~olorins
is indescribably softened by the gentle
| clouding of the surface. So do the artis-
| tic designer and the bus-ness-like manu-
facturer find means to counteract the
| glaring and unbecoming effect of electric
! lights now generally in use in public ball
rooms.
If you purchase ready made a satin
waist, in a size to fit, take it and be
| thankful for the bargain you can obtain
| at SO little cost, and do not inquire too
curiously how it is fashioned. But if your
| dressmaker is taking our order for one
| of these useful garments, rave it made up
with other trimmings than tucks. Tucks
| have been worn 50 long that they now
suffer the reaction from former popu-
larity. We are all tired of them. A
corded satin waist is very good style at
present. Do not think of stirring the
front unless you wish to look hke a pin
cushion. The most stylish of satin
waists are either corded or made quite