Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-07-23
FACT, FASHION AND FANCY
Paragraphs Calculated to Interest
York County Women.

Paragraphs Calculated to Interest
York County Women.
To wash discolored embroidery,
place in a vessel with cold water, blu
ed, but not too deep, and with the
juice Of a lemon. Boil for half an
hour, and afterwards rinse in cold
water and dry in fresh air.
Did you know that:
A big fur rose, one sash end, triple
skirts of chiffon and beads that shine
are among the seasons novelties?
Children will wear plain Panama
hats trimmed with a black velvet rib
bon simply tied around the crown.
Dutch dresses are very attractive
for young girls. Frequently they have
the broad straps over the shoulders,
the high, broad belt and full gathered
skirt.
Gathered skirts frequently have
shirred waistlines.
A simple way to arrange the French
twist Is to gather up the hair that
grows upon the crown Of the head,
as IL one were to form an old fash
ioned roach, as displayed in the old
time photographs. Pin this so 1t will
be out Of the way. Take the back hair
and a bit above the ears and do in a
French twist. With the topknot hair
form a thick, wide roll from one side
to the other. Anchor with hair net.
You will look bit weird, but what
matter You will be in style, and
think what glory that is! Though the
freaks Of fashion be absurd, to dis
regard them entirely is to drop be-
hind.
Bell skirts, which have arrived,
furnish good opportunity for
fiounces. It will be recalled that the
genuine crinoline skirt Of years ago
was covered with small ruffles. and al
though the skirts Of today may not
have twenty tiny ruff1es reaching to
the waist from the bottom Of the
skirt, as was q feature Of the old
time skirts, five f1ounces will be con-
sidered, in the height Of the mode and
the triple flounce skirt will be COM
monty seen. These f1ounces will be
made Of self-material, Of lace or en-
broidery, and for evening wear, will
frequently be trimmed with bias folds
Of silks or with floral wreaths.
How many readers of this column
like to make candy? Quite a number,
we are sure. The other day young
lady who has a reputation as being
one of the best candy makers in this
section, presented US a recipe for
making marshmallow fudge. And we
are passing it on: One-half pound OF
marshmallows, one cupful Of water
two cupfuls Of brown sugar; two
ounces Of chocolate, one cupful OF
powdered sugar and one-fourth tea
spoonful Of cream Of tartar. Cook all
the ingredients, except the marshmal-
lows, and beat until 1t stiffens; add
the chopped marshmallows, and beat
again. Pour in buttered pan and
mark in squares.
Lemon pie Is a favorite in many
families and If rightly made Is a truly
delicious desert. A recipe for the pie
is here given: Separate the yolks OF
four eggs from the whites. Beat the
yolks we'll and add two-thirds cupful
of sugar and juice Of one lemon. Put
this mixture into a double boiler and
cook until real thick. This will take
thirty minutes at least. Stir fire.
quently. When thick, remove from
fire and let cool. In the meantime
beat stiff the whites Of two eggs, and
when the yolk mixture has cooled
fold in the whites carefully. Have a
pie crust shell baked ready, and into
it put the filling. Beat stif the
whites Of the two remaining eggs and
sweeten slightly. Spread over filling
Of pie and brown in oven.
Here Is a list Of the proper relishes
to accompany meats: Roast beef
grated horseradish; roast mutton
current jelly; roast lamb. mint sauce;
roast pork, apple sauce; boiled NUT
ton, caper sauce; boiled chicken, bread
and egg sauce; roast turkey, oyster
sauce; venison, wild duck or game
current jelly sauce; boiled fish, drawn
butter or caper sauce; broiled or bak-
ed fish, fish or cream sauce; roast
goose, apple sauce; broiled fresh
mackorel, stewed gooseberries; boiled
shad, boiled rice and salad; fresh
salmon, green peas and cream sauce;
broiled steaks and chops, tomato
sauce; veal outlets and fillets, etc.,
mushroom sauce; poultry and boiled
fish, oyster sauce; salt fish, maitre