Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-16

ceiVes careful cultivation from the
time Il is taken inside, in the fall, it
will soon become a well-established
stately little window shrub, and per
.haps by December 25th will lie covered
with fragrant blossoms, with several
bright little. oranges peeping from the
glossy leaves.
Fashionable Chiffon.
The. most fashionable material fC1
fine gowns is undoubtedly chiffon. 1t
is made into day as well as evening
gowns and seen in spotted and figured
effects quite IS often a. plain. A re-
seda green chiffon gown is a mass of
tucks and plaits running a. right an.
giles to each ether. Inc simple cut
blouse is composed of groups of fine
tUcks alternating with rows Of the
Straightforward plaits. The sleeves
are similarity oOntTived, the plating
and the tucking ending at the elbow.
leaving the lower half loose and
baggy. The side plaits form hip
yoke for the SKIRT and are crossed by
groups OF tucks which extend 10 the
knees. y graceful fchu Of the chiffon
with open insertions of dyed lace is
arranged low on the shoulders and is
tucked into the deep folded girdIe.
The same lace insertions are sparingIy
used on the skirts
Feminine Observations.
Wise is the man who doesn't write
a truthful story OF his life.
Games OF love often result in a tie
Monograms are now seen on plates.
cups, saucers and glassware.
The meanest woman has some good
spot IN her heart; try TO find IT,
An obnoxious form Of light litera,
ture is the gas bill.
no mans ignorance ever prevented
him from giving advice.
Danish Woman Theater-Manauer.
The woman theater manager has
been known for some time in Ger
many, though not, to our belief. in this
country. Mrs. Betty Nansen. is the
first woman 10 be chosen to such a
position IN Denmark.
Is Chinese Taste to Rule?
1t is said that Chinese cooks and
Chinese cookery daily grow more
popular IN America The New yorl,
Tribune is authority for the statement
that in some American cities it is now
the custom to serve Chop suey'' with
''geish mann" side by side with lobste,
and crabs; that many rich families
employ Chinese cooks, and that per-
sons Of ali classes frequent Chinese
restaurants, not for the novelty OF
the thing, but because of the ex-
cellence of their dishes. Special men
ton Is made of the perfect cleanliness
or the Chinese restaurant. OF the fact
that in some, furnished EXPENSIVE
with lockwood, stools and TALES in
laid with ivory and mother of pearl
the entrance is drought the kitchen.
with the idea that patrons should ex.
anime the kitchen and add to their
relish Of It's dishes the KNOWLEDGE OF
the cleanliness in which they are rvo
pared. At these restaurants both
chopsticks and knives are provided. So
that Americans may eat without en-
barrasSment.
"Chop suey" and "geish main" are
declared to be dishes that best suit
the American taste Chou sue- 3
made OF chicken breast, clery, onion.
pork, water nuts, beans sprouts.
young bamboo AMI mushrooms.
These cOncOmitants are first boiled
separtciy and then cut up, the chicken
into dice, The vegetables into small
pieces, ana afterward fried in a little
peanut oil and dressed with "sa.
VOW" a famous imported Chinese
sauce, made Of Chinese beans.
Chinese peppers and salt prepared in
a peculiar manner, and accounted
very appetizlng "Geish V main" is
made of noodles. see VOW, onions.
mushrooms, celery, chicken breasts,
Chinese water nuts and young BAN
boo. In making it all the ingredients
are first bOlled separately, and then.
with the exception Of the noodles
and chicken, fried together with
seasoning of see VOW. The dish is
served IN z bowl. Four tablespoons
full of noodles are placed in the bowl.
the main is poured upon them, and
on top is sprinkled three teaspoons Of
chicken. The desserts in Chinese
restaurants are fanciful in the ex-
IRENE, such as chrysanthemums
violets, rose and peach blossoms,
delicaLcly fried and rolled in powder
ed sugS. This sounds more fanciful
than agreeable. 1t would seem hardly
probable, for instance, that chrysar>
themum petals could have a nice
flavor, and the idea of vulgarizing
flowers by frying them in batter, is
one that would be disagreeabIe u
many.
The more one reads of Chinese
cookery the more it is borne in upon
the mimi that to the old-fashioned
American. brought up with a fresh
and unvitiated taste for mothers
cooking" which includes such savory
old standbys as sausage, buckwheat
cakes, pumpkins and mince pies. and
fhn .7n1paf1