The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-04

poor. helpless men who employed the
girls thus airily attired do not know
what to say, because men think that
| fashion can decree any abSurdity and
that women will not hesitate to follow
| wherever they are led by the latest
styles. [ have frequently mentioned this
| phase Of the shirt-WaiSt Questlo but IT
/ is something that will bear repetition II
/ by that means a reform may be brought
| about.
The business woman should choose
| waists of some good material-that is
warranted to wash Well The waists
should fit perfectly and they should be
/ provided with a tape in the back
through which a belt can be passed to
/ prevent all danger of the sippfng-up
/ process that is common to the garment
/ of summer. waist should not be worn
more than two days. Men complain that
/ women are economical about their laun-
| dry bills. collar will not do service
more than one day. Even though it may
| be necessary to absolutely cut off all IN
| diligence in soda water and ice cream,
| this habit of absolute neatness should
| be cultivated The linen skirts are cool,
| but they are costly luxury. The I'M
lined black skirt will be found quite
as comfortable as the wash fabrics, and
much cheaper il the end.
The woman who is always dainty need
not worry much about her complexion,
| for bIemishes are not noticed if the gen
4 er'al impression of neatness and whole
someness is given. In this connection,
| it is not out of place to mention the
/ hair. Nowadays there are more SlOV6n-
/ ly coiffures to be seen than at any time
| sin cethe Langtry bang and the Psyche
| knot disappeared. What does a woman
| think when she fixes her hair in a sort
| of an "all-arOund pompadCur, from
| which strands escape in every direction?
/ Surely she does not think at all. When
| she cIimps her locks before she fortunes
| them into this becushioned horror, she
1 adds to her general frowsiness. About
i 10 per cent of the women complain that
| they must have waves or curls to relieve
/ their faces, and they add that only a
pretty woman can wear her hair plain
| If a woman is ugly, it is hard to under
| stand by what process of reasoning she
I arrives at the conclusion that she will
improve her face by making her head
! hideouS and untidy. The part is becom
| ing to almost every woman and the
| modified pompadour is always pretty.
| Braided hair is worn by the woman who
| has crown of glory of which to be
| proud, and the smooth coils are always
stylish If any girl will try the plain
| couture long enough to find out what
| the men who are her friends think of it
she will give up the curling iron.
Menus For Tomorrow.
BREAKFAST
Blackberries.
| Nodded farina- Cream.
Tomato omelet. Delmonico potatoes
Coffee.
DINNER.
Cold currant soups.
| Braised mutton, brown sauce
| Rice eroquettes. OlSra and tomatoes.
| Lettuce. French dressing.
| Raspberry foam Cake.
Coffee.
| SUPPER
Sliced tongue Cottage cheese.
Brown bread and butter Tea
/ Shredded pineapple.
Recipes.
Below will be found recipes for a
| number of dishes in the foregoing
| menus:
Tomato Omelet-Make a plain or
French omelet in the following manner:
| Break six eggs into a bowl; beat about
/ but not make light; season with half
| teaspoonful of salt; place an omelet pan
/ or medium sized frying pan over the
( fire with one tablespoonful of butter;
when hot pour in the eggs; shake the
I pan violently for a few seconds, and
/ give an extra stir or two with a fork
! AS the omelet begins to set around the
edges, carefully lift with a spatula or
! flexible knife, allowing the liquid part
to run under the other When of GUS
tard-lilxe consistency in center it is
ready to roll Prepare the tomatoes by
placing one ounce of butter in an agate
| saucepan over the fire; add three fine,
| ripe tomatoes, peeled and cut into quar-
tiers; season with quarter of teaspoon
] full of salt, same of paprika. and sugar,
and cook ten minutes When omelet is
| done lay half of the tomatoes over it;
| fold over quickly by means of the spat-
ula or very timber knife, and turn out
| on heated dish. Pour the remaining
tomatoes over it and garnish with toast
points and parsley.
| DelmonicO Potatoes-Cut cold boiled
potatoes very fine, and to each pint
/ allow one cupfCl of cream, two table
| spoonfuls of butter. teacupful of salt
4 and dash OF pepper season with the