The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-12-05
WOMAN'S WORLD.


! son. She avails herself of all the
| gossip while it is fresh and enlivenlng'
she has the benefit of the new departures
of the caterers, the latest repertory Of the
mandolinists, and the lustre of spick ard
spar new toilets. She doesn't wait until
the guests become blase and remark
! ~scornfully to each other:- Same old set
here to-day, I suppose?' Same green and
white china O yes, pink decorations;
I it's easy enough to know who caters
"Tm tired of that deadly lot of music.
why are we bored with music anyway"
/ The getting out of early invitations does
| away with this criticism which is bound
to reflect upon a woman's powers as hos
tess. Then she avoids comparisons, obi
! Gus, always. She doesn't have to strug-
| gle to offer her guests a p~rofusion Of
American beauties when heir popularity
and the weather make them a dollar
apiece. If she sends her cards out before
Thanksgiving she stands for anything she
likes in the matter of detail without
bringing upon herself the avalanche of
why's and "sames'' that gather volume
in womenfs mind during a series of func-
tions, to finally pour themselves upon the
head of the luckiess entertainer hurrying
to discharge social obligations before
Lent,
To make a farmers fruit cake, a Y the
Ladies Home Journal" chop fine a pint
of dried apples; cover with half a pint Of
cold water and let them soak yer night.
The next morning add a cupful of golden
syrup; simmer gently for one hour Stand
aside to cool. Beat half a cupful of gran
ulated sugar. Dissolve a teaspoonfui Of
soda in two t~easpoonfuls of water and add
it to half a cupful of butternilk or sour
milk; add this to the batter; add two tea
~spoonfuls of cinnamon. half a teaspoonful
of cloves and one egg well beaten. Sift
two cupfuls of flour: add a little -four. a
little of the dried apple mixture and a lit
tie more flour until you nave the whole
we'll mixed. The batter must be the
thickness of ordinary cake batter. Pour
this into a well-greased cake pan and
bake in a moderate oven for one hour.
The muff of fashion this season is GER
tainly overturned Plain muffs are no
longer the vogue. The newest fur muffs
show the novel combination of much
chiffon and lace and little fur. Both cloth
and velvet muffs are made to order to
match the gown, and a collection of muffs
is now deemed necessary to complete the
fashionable woman's wardrobe.
A muff just made to order to carry
with a beige cloth calling gown, trimmer
with an applique of violet velvet, was a
happy c-ombinationof faint violet chiffon
and beige velvet. The velvet was laid
in folds and the edges stitched with cream
color silk The chiffon was arranged IN
fan-like loops and was finely knitted.
The muT was decorated with a velvet
r~osette, caught in the centre with an
amethyst ornament, and it was lined with
tiny chiffon frills.
Earthworms, or a~ngleworms as they are
often commonly called, in the soil in pots
is a matter that ever seems to trouble
The flower grower, says the "Woman's
Home Companion" 1t has been a dis
puted point as to whether or not they are
not of some value in assisting drainage.
l think they are better out of the soil than
In. Being of a somewhat Shiny nature
like snails, only not so bad, they impart
to the soil, by constantly working through
il, much the same consistency as that
induced by blowing or c~ultivating land
when it is too wet and pasty. 1t seems
to kill the natural life and frankness
of the soil. making 1t though and putty-like.
When practical it is well to repot the
plant, using new soil. If during the win
ter, saturate the soil in the pot containing
the worms with a solution of lime-water.
Give enough to insure the penetrating
and saturating of all the soil. This should
exterminate the pests. There is no dan
! ger of getting too much lime in the water,
as it will hold only a certain quantity.
-
Any morsel of old point is turned to
account as points on the high collars,
whether made In chiffon or silk. The
old-fashioned collars of our grandmothers
! are worn in their entirety, and all these
should be ined with chiffon. Many of
the sleeves from the elbow to the wrist
supplement elbow silk sleeves made of
pieces of lace. These are sometimes
transparent, but generally made up over
satin. Any old Irish lace is appreciated,
| and a good deal Of 1t is considered better
than the modern. but modern Irish lace
is certainly as fashionable as any kind
there is. The happy possessors of old
Chantilly, the groundwork of which has
persisted, are ~appliqueing the sprays on
to muslin and chiffon, especially for
] sleeves and yokes. and such pieces are
useful for the crowns of tulle or chiffon
hats.
Something new in hatpins is the gilded
shaft wltn fat cap set in beautiful mo-
sale. Some pins have a round ball head,