The Jersey City news., 1901-04-10

pfuSh ana curing tongs establishes 4
standard just as the famous costumer5
bail sets some of the fashions. American
ladies are devoted al present to wearing
the hair high that il will probably be
some months before the hair will be
worn at the nape of the neck. 1t is pre-
dicted abroad. however, that before long
ladies may possibly welcome back the
chignon.
Whether the hair is dressed high or
low. it must be beautifully waved. and
must be dressed with a careless grace to
have the appearance that ii could be cas-
lily shaken down when the fair wearer is
treading the mazes of the dance. The rib
bon loop coiffure is extremely popular at
present in New York Philadelphia and
other Eastern cities. Il is arranged thus.
Wave the hair ali around the head, ane
gather lightly to the top, fastening with
tape or string. Divide the hair into
strands over the open hand and securing
TO the main fastening. Curl the ends and
arrange around the loops, which may be
made to stand upright or may be spread
out in Alsstlan effect.
The Nordica bow of soft Liberty silk. in
tints to match the trimmings constitutes
the most popular ornament for the hair
at this time in this country. A single pink
velvet rose, heavily fecked with silver
dust is airy fairy and very becoming.
Light, gauzy effects, jeweled aigrettes or
band of spangles are also worn. The
decorations are we'll to the front or
sharply to the left of the pretty coiffure.
True hospitality always has in it
something of the element of personal
consideration, and that is why its spirit
is so seldom found where entertaining is
wholesale business enterprise and invi-
tations are engraved or written by sec
retary. says the '.Woman's Home Com
panion." To hear certain persons talk of
entertaining, and to see the trouble and
expense they take to get up elaborate
dinners and to have everything "just so''
for guest, you would imagine that the
only reason the guest was invited was to
fill his stomach. He must be given some
thing out of the ordinary or he is not
properly entertained. But this is as far
as possible from what the sensible guest
wants. As Mr.. Robert Burdette once
said, Il do not go to my friends house
for the meal he is to give me. 1 can
get very good dinner at a hotel for
fifty cents or half dollar. / go to my
friends to see him to have an hour in
his company; l go for certain quality
of welcome that comes from his person
ality, not from his food"
1t would seem that the ruffle is not to
be banished from our regards, for many
new models are being devised of chiffon
and flowers, while the ruffle of ostrich
faatbarc fied round tho paolr coo IF
of old lace and fastened with a black
velvet chou, is also a candidate for pub
lie favor. Ruffles seem now indispensa-
BILE adjuncts to the mousseline or foulard
gown, but are comparatively unnecessary
with the tailor-made dresses, especially
if these bear the Napoleon collar, when,
indeed, they are an intrusion. A new
uncrushable silk material has been adapt
ed to the use of ruffles which can be
crumpled up in the hand, sat upon,
thrown on one side, and yet remain un-
creased. Nearly all the new ruffles have
1ong ends fiounced, each flouncing edged
with a tiny ruehe Accordion pleating
! figures in the ruffled ends. and we hear
on all sides that black and white is the
demand of the moment and there are
few combinations prettier.
The best way to make beef tea is to
put the beef in a glass jar or bottle
without drop of water and cover it
closely. The jar is then placed in a
! kettle of water and put over the fire to
cook Only lean beef should be employ
/ ed, and it should be cut in small pieces.
! Put layer of this meat in the bottom
OF the glass jar and sprinkle over it a
little salt. Then add another layer and
a little more salt and SO continue till
/ the meat has been used. The water in
! the kettle should be cold and should be
! heated gradually to the boiling point,
after which it should be left to simmer
| for three or four hours, or until the meat
| looks like bits of white rags, with the
juice completely drawn out.
ss
| Exquisite gowns of black lace are now
shown with Marquis or medallions de-
signs, filled in with that species of lat
| tiee work peculiar to the period OF Louis
XIV. These openings are sometimes back
| ed with white lace, or the robe worn
over a white slip has a charming effect.
The shaped nounce, both graduated and
/ of equal depth all around, appears on
| lace and net robes, on embroidered lisse,
! and on the made robes in soft silks, so it
may be safely predicted to last the sum
| mer.
| Upon close inspection the beautiful ap-
| plique work of flowers self-colored, in en-
! broidery of rich silks proves to be a
| background of cretonne. 1t is used on
velvet gowns, as well as on those of Goth
or lighter weight woollens. With the
! needle of an artist and good supply of
well shaded embroidery silks in South
Kensington colors one can execute won
ders with cretonne. The good Powered
patterns form excellent designs for the
fashionable trimming of appliques
Insertion in black or cream lace grow
wider and more ornate, and in summer
gowns the fashion of cutting away the
material and leaving the insertions trans
parent will be very general. Ecru inser-
ton lace, three inches wide, arranged IN
| this transparent fashion over a bright
mauve lining, is very effective in a tea
gown of black satin; and black blouse
with an amplitude of two-inch black in
sertion is very smart with the lace trans
parent and showing the lining Of white
| satin.
I ANY kind Of hosiery so long as it Is not