Albuquerque morning journal., 1910-10-19
Feminine Fads
and FancfeS&
BY
Coral
CUce

as SO prominent IN some OF the old
tliheis OF bygone years. The more
tne weight the moro the value, as a
rule, other things being equal.
canned tomatoes are a. real bless
ing, but the home made preserves.
ketchups and sweet pickles are the
delieacies which are not available "at
the store except az fancy prices for
really fancy articles. Following are
some recipes from various sources.
SE."".3 Hiaa T..nnto.
Peel ripe tomatoes and weigh For
each seven pounds allow two Guns of
vinegar seven cups Of sugar enc
ounce of whole allspice, the same OF
stick cinnamon, and one-han ounce
of whole cloves Cook the tomatoes
hall an hour, or until soft, cutting to
pieces While cooking. Add the vim
egar, suga. and spices tied in a mus
lin bag. Cook until thick like mar
malade. serve with cold meats.
Chill Souce.
Peel and slice six large, ripe to-
matoes. add four onions chopped
line, three-quarters Of Il cup Of brown
sugar, one-quarter cup of salt. four
cups OF vinegar and two level tea
spons each of ginger and cloves and
Cook together one hour and seal in
small glass jars.
Tomato Figs.
Among cheap, delicious and most
beautiful preserves these must not be
forgotten. Scald eight pounds of the
yellow tomatoes and remove the
skins. 1t is better to do few at a
time, thus keeping them whole, which
adds greatly to the handsome appear
ance of the SWeetmeat. Pack them in
layers with an equal weight OF sugar.
After "a hours drain off the juice
and simmer five minutes add the to-
matoes and boil until clear. Remove
the fruit with skinner and harden
in the sun while you boil down the
syrup until thick; pack Jars two
thirds full Of the tomatoes, pour the
syrup over and seal. Add the juice of
tour lemons. two ounces of green
ginger root tied up in a bag and the
parboiIed yellow rind Of the lemons
to the juice when boiling down. This
redeems it rom any imputation of
insipidity and gives most delightful
flavor
Cold Cctchup.
Cut four quarts of tomatoes fine.
add one cup of chopped onion. one
been cut fine, one cup of freshly
grated horse radish, three large
stalks of celery chopped. one cup OF
seed, one-half cup OF
salt one rounding tablespoonful each
# black pepper. cloves ana CHINA
non level tablespoon Of mace, one
lalt cup OF sugar and four quarts or
inegEI. Mix all weH together and
)ut into jars or bottles. 1T needs no
cooking but must stcud several weeks
o ripen
Stroll Along Fashions Way.
Which do you prefer today, a study |
f hobbies which subject Is becoming
peedily time worn. talk on furs
which is Of paramount importance in
he world of fashion or on the suits TO
which the first cool days turn IN
our thoughts? Don't every |
me speak at once Since no ready !
nswer evolves from the array of
uestiors. win omit hobbies and pro-
ed.
Let us view the passing throng this
utumn day and learn few things.
Talking Of suits there is the narrow
kirt very much in evidence. one +
latron well known in social circles
( this city is wearing one of the
rettiest of fall suits seen on the
treets. It's gray. severely tailored
nd the most noticeable feature the
arrow skirt narrowness which
GEMS somehow to concentrate itself
] a most fascinating way just below
le knees. Sometimes the use Of two
r three broad tucks at the lower
art Of the skirt breaking up the
lain, deep hem effect is quite prom
rent, and the skirts for evening and
"a
en-.
70 return to the hobble skirt, which
as never a leading fashion among
rench women, but which was eX-
nsively taken up by English and
mCriCans 1t has been OCt of fash
n for two months, and not one was
icwn IT the great houses at the
,enings but that did not prevent
)zens Of them being exploited in
merica during the carly fan by
lose who had nothing really new to :
Iow but made a pretense of offer
e styles that were to be.
The hobble skirt gave way to above :
cntioned plain, narrow, tight skirt. !
at has no name. but is exceedingly /"
aceful and well made. Mark you,
e last is very important. 1t will be ,
dly made by a great number Of in =
mpetent cutters, and this may kill a
@ fashion. 1t owes its grace to the n
ct that it is straight up and down,
d reaches to a graceful line above II
c waist If 1t were tight at the waist q
would he entirely ugly. The omis- 81
N of a belt is effective. u
Have YOU noticed the return OF the
lpire line is an established fact2 Fl
omen like it because they are given e
dignity and an added height. al
So the little "trotteurs' show the al
ghtly raised belts, the coats of D.
lored suits have suggestions of high "
es by notifications OF the back $,
sces. and the afternoon gowns have dl
decided tendency, especially az the II
ok it
A new tailored suit of blue cheviot Il
ted during the fair had sailor ii
lar of black satin. a coat somewhat nj
iger than the summer or early tuli al
.dels and with front cutaWay ell r.
t which is distinctive fall feat re
% st
The New sailor Collar. W
Writing Of collars. there is a va -
urn OF the old-fashioned sailor
ape with IS long square bacl, ana
rrow fronts. IL is put ON coats ana
WINS. on wraps Of every variety \
i used separately IA sheer farics
blouses Another clover trick To
Ike it of black satin and wear II
sr q sheer white blouse. This does