Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-07-08
HOW TO HOLD Up THE SKIRT.

rev women nave lue ledSu lucd uOW
to hold up their skirts, and as fashion
demands long skirts on some occasions
it is most DISASTROUS, not only for the
skirts, but for the appearance of the
wearers. A woman who can manage
her skirts gracefully and easily has a
decided advantage over her less calmly
sister, ard the onlooker knows that the
ugly backs of the large majority of
women are due to the Way in which they
hold their skirts.
A few remarks as to how to manage
them may not be unwelcome to those
who wear them. OF course, a long dress
should not be worn in wet weather; then
common sense demands skirt not
longer than a couple of inches from the
ground all around, but in dry weather
the long skirt is still worn by many
women out of doors, and it is, in nine
instances out of ten, held up by grasp
ing the back of the skirt about midway
down, and drawing it as much as posi-
BILE toward the side, thereby outlining
the figure. How woman can hold her
skirt in this manner after she has seen
how other women look when so doing is
a mystery. 1t is ugly and vulgar, and it
spOils her walk as well as her entire APP
pearance. To hold the skirt gracefully
it should be grasped in the centre of the
back, as far down as the hand can COM
fortably reach, and with the hand still
exactly in the centre the skirt should be
raised just sufficiently to raise it from
tho ground. BY this means the sides of
the skirt will remain full and not dragged
in with it as we so often see; it will also
be found much easier to walk in. A
little shake should be given to the skirt
after it has been gathered up; this lets
the folds or flounces at the bottom fall
into their natural positions, and so frees
the train from any dust that may have
adhered to the edges previous to its
being gathered up. The train should
never be allowed to rest on the ground
except indoors.-Shopper's Guide.
FINE. DELICIOUS PUDDING SAUCES.
A delicious pudding sauce is made of
a combination of syrup and bananas.
Make the syrup of one-half cup of sugar
and one cup of water. The moment it
reaches the point where it threads re-
move it from the fire and add two table
spoons of lemon juice, two we'll beaten
eggs, little salt and three cutup
bananas. Mash the fruit with spoon
and beat the mixture until smooth.
HARD SAUCE.-Requires only one
tablespoonful of butter and three table
spoons of powdered sugar, beaten to-
gether until very light. A little nutmeg
grated over the topis an addition. Some
times a tlavoring of vanilla and brandy is
added to the butter and sugar, and
whipped cream is stirred in. In either
case hard sauce must be served very
cold, and the pudding to which it be-
longs must be served very hot.
STRAWBERRY SAUCE.-A sauce made
from strawberries is delicious. Rub
together one cup of granulated sugar
and one-half cup of butter. When very
creamy full half pint of stra berries
that have been mashed and run through
coarse sieve.
FoAMY SAUCE.-This sauce is served
with plum or Graham buildings. TO
make it cream one cup of powdered
sugar and one-half cup of butter. Boil
one-half cup of milk and make quite
thick with cornstarch. Flavor with one
tablespoonful of lemon juice and five
drops of Jamaica ginger and stir care
fully into the sugar and butter just
when ready to serve.
ORANGE SAUcE.-One.quarter cup of
orange juice and the grated rind of one
orange. Put two tablespoonfuls of but
ter in basin and set it in larger basin
of boiling water. Beat the butter till
creamy, then add the yolks of four eggs,
beating them in one at time. Add
quarter of a cup of cream and three
tablespoons of sugar. Cook until thick,
then add the orange juice and rind.-Mc-
Calls Magazine.