The Topeka state journal., 1902-09-13

are seen, and it is doubtful if anything
mere than the simple tunic is introduced
successfully Women will be very slow
to take I'D with the heavy, inartlSt1c
punches and loops about the hips which
made our grandmothers frights. But
there is a pretty new Killed bodice and
tunic combined which illustrates the de-
cided favor of plaitS and the slight ten
dency to overskirts in a very attractive
style. It falls in deep points over the
ruff1ed skirt portion of the same ma
terial. This killed bodice and tunic is
wonderfully becoming fashion to
slender figure when drawn in at the
waist with one of those broad soft silk
sashes, and it may furnish a good idea
overskirt lends itself best. after all, to
evening frocks, as it affords additional
excuses for the billowy ruffles and
dounces about the feet SO necessary
a gown.
The slot seams in plated bodices and
skirts are new feature In some cases
the seam shows CLINT of bright color
with the plaits stitched down with silk
to match. The tiny checks which the
louisine silks of summer made popular
for morning and shopping frocks are re
produced in woods, and tartan plaids are
seen. The dotted, flecked, pin-striped
ma aterials are favored.
One emphasized feature of the new
models which must not be forgotten is
the tendency to flatten or straighten the
down over the abdomen. Everything is
| made to conform to this, which accounts
for the extravagant pouches seen in the
blouses exhibited This idea is an
accentuation of the ,straight-front corset
figure. Stole trimmings are useful in
obtaining this effect. and many coats
and cloaks while belted in at the sides
and back have either broad, loose hang
ing stOleS reaching far down the front
of the dress skirt or have separate loose
fronts, usually plated, which hang
which confines the rest of the cloak
passes under this loose front.
Table and Kitchen.
| Conducted. by Lida Ames willis, Mar
guette building Chicago, to whom all in
An rights reserved by Banning Co. Chi
cago.
| Gelatine an Economic Aid in Cookery
Gelatine is frequently referred to and
used in a great number of our recipes, and
1t is very generally used in large cities
but still there are many who have rather
prejudice against it, regarding it chiefly
in the light of useless commodity, adding
unnecessary expense to the household ac
Substantial stuff. This is a mist mistake: Ike for
although the actual amount of its food
it is nevertheless a most useful as well as
agreeable addition to our most available
and most easily adapted food materials. s
Used when meats are recooked, especial
ly boiled or soup meats, it supplies some
of the constituent parts which have been
extracted and wasted in the first cook
When mixed with fruit juices or with
stewed fruits. q much more substantial
Gelatine is indispensable when one fre-
quently has bits Of cold meat, fish, game
or the remains of joints to dispose of,
for when made up with gelatine in dainty
little moulds, they make acceptable and
attr active lunch or supper dishes. One
thing housewives must bear in mind is
that ,gelatine must not be boiled, but
Waer b the ffer adt0n e S Of aqt
ened. over boiling water until dissolved.
If boiled for any length of time it will
sn ah1 VII be- p Should pI have
enough cold water added to the quantity
it. a and 18th then s Stirred R INTO sravy. eustard e
point, and stirred just long enough to
cHIcKEN MOLD
This VIII give very good example OF
Take the remains of fowl: divide all
the bcpes, ard cut off every bit of meat
from them. Fill the mold to be used with
gravy wanted mt Put the a water ter into a sauce
pan and add the fowl bones. broken very
mace, a few herbs and a very small onion.
Stew this for an hour and a half; and IL
tie tie more; but two~fhirds of the first @ guam i an
tity should remain when it has finished
boiling While the bones are stewing put
the gelatine to steep as directed on the
cover Of the packet in the proportion of
an ounce to pint of the stock, when the
latter Is ready. Cut UP the meat in small;
pieces-do not mince-with any bits of
ham. sausage or bacon which may have
been cooked with the fowl Mince some
parsley Boil two or three. eggs for eight
minutes. peel OF the shells and cut into
rings. L4ay all these in the mould, putting
somezegg rings at the bottom. and sides OF
it, and season with pepper and a little salt.
Takesthe stock from the fire and strain it
through fine strainer or through muslin