The Jersey City news., 1901-05-02
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&~&~%~S~~>S~~ Observation-Disclosures

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i this year we have silk etons. boleros
I zouayes, etc, in all the known colors,
from startling cerise to gun-metal gray.
Now to clearly demonstrate the extreme
eccentricity and cheerful audacity that
these small garments assume it is only
necessary to mention two very opposite
/ types. They hail from Paris and in the
land of their origin are called respectively
La Folie and La Sorel. The Sorel is so
named in honor of the most beautiful of
the younger actresses in Paris, and was
designed for her special and particular
use in one of her last and most successful
roles. 1t is an afternoon coat in soft
4 moth gray taffeta, cut at back and sides
: We'll up under the shoulder blades and
arms, but arranged with stole shaped
fronts that drop nearly to the knees IN
side the lining is done in the palest
broched yellow satin serge.
La Folie is hardly more than an artistic
chest protector with sleeves, and is made
/ OF black panne satin lined with turquoise
blue, or couch pink silk. With all these
fantastic little coats, when tueks form a
part OF their decoration, the FUCKERS as
sumo any but the regular parallel pat
term they zig-zag or describe rainbow
F, arches, are drawn in star-fish design. and
sometimes the most faneiful Greek frets
or foriated patterns are worked out by
merely pinching the silk with fine hand
drawn seams.
Ihe girl who as bookkeeper, clerk,
stenographer, miliner or teacher in her
village nome receives weekly salary Of
iiYe six or seven dollars is far better off
financially that the girl in the same occu-.
oatlons in the city who gets nine, ten or
tWeiVe dollars week, says the "Woman's
home Companion" In the first place. the
LIVING expenses are much smaller in tie
country than in the city-one gets very
much more for her money in the way of
nome comforts; the wear and tear of
clothing is much less, and as a rule the
work less harassing to the nerves. since
| there is not the same hurry and rush.
keeping brain and nerves stretched to the
tightest possible tension, so that after
the days work is over one is too tired TO
go in search of enjoyment.
Working long hours at muscle wearving
praln-wearing, nerve-rasping task in
| SHOPS, ofrlces counting rooms and stores
causes the city working girl to long fol
rest above everything else, and in itsalf
precludes the chances of her making de.
sirable outside aequaintances except such
as may be offered through church affiIia-
tlons, and even these she is too tired 10
improve.
II IS well to go to the caterer for the
fancy cream to close an elaborate dinner.
There are beautiful shapes to be had in
single forms or in a large piece.
Fer white dinner there are largo
lilies nodded with pistache leaves and
stem, or for a pink dinner there are mink
roses, also with foliage An ice cream
basket filled with nodded fruits of various
kinds-apples, pears and peaches-is al
ways attractive. especially if ii is passed
on a tray covered with sprays of fern.
large basket made of strips of sponge
cake woven like peach basket and ly-
ing on its side, with a quantity of ice
cream peaches falling from it, is also
pretty and there are, of course, any
number of other forms. The cakes served
| with the cream should be the small ones.
iced in coiors, purchased at the caterers
or good bakery, says a writer in Harp
i er's Bazaar"
! ffult Is not necessary at a dinner, but
if it is served it should be the choicest
to be had, and not great quantity should
be passed. Coffee should be offered in the
drawing room to the ladies and to the
men wherever they smoke their after
dinner cigars.
/ The best way to make vegetable puree
is to cook the vegetables by steaming or
boiling till tender enough to pulp through
a sieve, when they can be heated with a
little butter, pepper and salt, or a little
cream Try asparagus puree, for in
! stance. Boil a bundle of green asparagus
! in a painful of boiling salted water till
, tender; now drain it, rub it through the
sieve, and stir it over the fire till quite
hot, with couple of spoonfuls of cream,
or creamy beehame sauce, and serve hot.
Peas, beans and indeed any vegetable
can be made into a puree in this way,
varying the liquid added to them when
reheating. Greens of all kinds, from spin
ach upward and downward, are specially
good treated thus, but should be steamed
4 rather than boiled. When cooked they
are drained, rubbed through a sieve into
I pan with small piece of butter. and
! stirred over the fire till quite hot. moist
ening them gradually with a little milk
(.
4 season to taste with white pepper and a
very tiny CRATE of nutmeg, and serve very
hot.
One is apt to think that only the expensive
1 meats, such as roasts, steaks and chops are
4 appetizing and nourishing. This is great mis-
take, and the experienced housewife will sooner
| or later find out for herself how delicious are
some of the dishes that may be gotten up for
/ a very small out lay of money
/ One of the fastest of these is a dish made
from the very Inexpensive founder The fish
retails at eight to ten cents pound, and
Tor family OF four five two fish, weighing
three pounds, will be ample. When YOU pur-
chase the founders, get the fish dealer to split
! them down the back and remove the backbone
! The fish will now be divided into quarters
Wipe it dry and dip each piece into milk,
then into -four. Put half pound Of lard into
pan and when a piece of bread thrown
| into it brown at once it is hot enough for the
fish. Cook for about ten minutes, and season
with peper and salt. Drain and serve on a
| hot platter. 1t should be of a beautiful golden
brown color. Garnish with lemon and parsley
This Is most tempting dish both in appear
ance and to the palate, and if once used, will
surely find place on your regular hill Of fare.
The mere name of calfs head seems to fill
the mind of the average housewife with ideas
os large expense and extravaganza. calf $
| head, on the contrary, is of the most de-
licious and economical purchases that the
housewife make From one head, costing
fTxaf fzFa ant rI~f. l.r~r l.