The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1912-09-22
Voman's Page of The Times Dispatch
The Wedding Gown

! The wedding gown becomes moro
and more himsy. though some more
practical brides are choosing chinon
cloth, but that is almost as SOFT -
satin. An original dress recently
worn by very pretty girl was OF
( rather thick make of satin, and the
| selvage was employed as a trimming.
! This appeared on the overdress OF
| softer make of satin, very Slim and
very straight. There was a four-inch
| ruffie of lace at the hem, and above
| this. just across the from, q nounce
! Of diaphanous stun with very little
| fulness. headed by a ruching with
/, trails OF orange buds and leaves.
/ This fiounce was carried on to the
4 back. forming sort OF train, and
/. over the top were long draped panels.
| crossing each other up to the waist
line. The white satin selvages vis-
| ible at all the edges made quite
/! distinctive trimming. This was at"
| tached to the bodice, with very little
| fulness, by large white satin buttons.
and had a high collar OF Old lace.
4 The drapery OF lace across he bodice
\ was caught in below the bust with
orange blossoms. The satin selvagee
i edged the armholes and formed a sort
| OF double ruhle at the back. with
/ bunch OF orange blossims at the
i wrist The dress fastened in 'front.'
i Lace bridal gowns never were
I, more fashionable. and lace always
looks well over satin, whether rich
| or soft, but this fall some OF the lace
will be merely lined with chiffon.
lMessaiine forms a good foundation for
lace accompanied by lace hchos an6
/ fufies to sleeves. Very distinguishes
looking is a simple gown OF silk mar.
auisette with no trimming save. Z
girdle Of piece satin cut on the bias.
| Sometimes thre-inch sash Is slip
/ ned under this girdIe, with two un.
equal ends below. and tassels of pearl
attached to the girdle figure on mora
| elaborate gowns.
Extravaganees Of Royalty.
According to an Austrian paper. the
most extravagant In dress among her
peers is Queen Wilhelmina Of Hol-
land, who spends annually $4,000 on
personal attire.
The Queen of Italy Gomez next
| with $4,000, considerable part OF
which is expended on lace.
| Empress Victoria Augusta devoteS
$12,500 to her toilets. which are I'M
INVARIABLY ordered In London or Vienna
| The czarina Is the least luxurious
Of royal consorts. Having q predi-
lection for black. and severe style
that obviates trimming and acees-
series her dressmaking bills are Al-
most insignificant.
HsMe- Made Pickles.
Picking is very easily done. maxi
ing little demands on time or enort,
and the homemade products are SAFE
and wholesome II properly prepared
from good vegetables and pure vine
gar, and they are quite tnexpenSty4
The chief points to keep in mind arc
these: Choose vegetables that are
whole and sound and not overrtpA
and clean them by rubbing with
! damp cloth. then with dry one,
rather than by washing. unless they
are to be boiled and dried ,ass
The presence of water, or even the
use of a wet spoon, may spoil tho
pickle aferward, preventing it from
keeping. Do not use any vessel or
utensil made of metal either wheh
making or storing. as the vinegar and
brine may corrodc these and form 2
| poisonous deposit on them, when
will pass into the pickle. Boil fAe
vinegar sn an enameled saucepan. or
in a stoneware jar. setting 1t either
in a large saucepan of boiling water
or on the stove. Store the pickles
in glass vessels or stonawer Jars
Cover closely with parchment, and II
] designed for keeping take care -
put from the first in a cool. dry, dark
place.
To make chopped pickle, chop ono
peck of green tomatoes, one-half peck
] unions. two heads of cabbage. three
sweet green peppers, one FED sweet
pepper. Sprinkle with two cupsSH1
salt and allow to stand over night
In the morning drain thoroughly ana
put the ingredients into the keith
with one quart OF vinegar. Let 1t
cook. srirrins occasionally SO that
Ievery part may become heated. Whsn
/ it is heated. drain it again. Put two
| Quarts OF vinegar, one pound Of SUE
gar, two ounces Of white mustard See0s
two teaspoons each OF ground az
spice and cinnamon into q saucepAn
| and boil When it reaches the boiling
point. add to ii the strained mig
ture Let it stand a few minutes. put
l in Jars and seal while hot
To make green cucumber pickles.
for Q half bushel dissolve plat -
salt In water enough to cover them
poor it boiling hot over them. let stand
Twenty -four hours. poor the brine Il.
heat and repeat as above for Two
successive mornings The fouth
morning drain on the brine and pour
over boiling water. Put with them .
lump OF alum as large as . walnut and
cover with grape leaves. Let them
stand for twenty-four hours. and u
not plump pour on boiling water
. again When they are plump PACK
them in jars. putting with them pieces
Z Of hcrse-adish root, little red pep
Q pers and small bags containing Whcss
allspiee cloves. CHINA mon and mus.
Il tard. Heat the vinegar enough 20
cover and pour over boiling hot: enen
cover tightly. oet@5
/ Sweet pickles are very sppetsxtn9
whether made of peaches. pears. plusas.
lcrabappics cantaloupe waterMei0D,
cucumbers or sor-s,oes- The manner
I of preparing the strap for all - the
0 same. Ce1s
For every eiSSt pounds OK fr~ee
allow four pouaes of brown W0sr.
cupfgi of whole mixed spscc4 oeAuk
cinnamon. aiispice. cloves 80 .
\ quart of cider vinegar. Tie the epqc>s
], IN a thin bag and boil them and the
4 sugar with the vinegar. Skirs snd