Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1919-10-21
FACT, FASHION And FANCY
Paragraphs That Are Of More Especial
Interest to Women I

8 z Z /
s**$*e**@.***.***s***..ss*s-
trim. But the French. when it comes
to hats. are the leaders OF the. world
A French. milliner takes q small piece
Of velvet and 10! before your very eyes
she has produced q hat which is the
JOY OF al .beholders. ;;.E.l, ~
The prettiest, French hats one can
take into her hand and crush, into a
Ero,ind ball, There seems to be no
frame and no foundation and yet they
are perfect, frames for the faces they
ladorn. Ostrich feathers of all sorts
land conditions find a. place. They have
I a. fascinating way Of curling over the
ears and ,Hecks OF their wearers. The
hats are black or on very dark eolors
and, the feathers are bright. 81
!, Many variations OF the Tam o'shanter
are shown yby the French, modistes.
They are large or small, trimmed On
untrimmed. for sport or for dress, but
| at any rate the Tam o. shanter in one
form or, another seems, to ybe an indis-
lpensable part Of the hat equipment of
l191s-1s20. They are made CT velvet or
| of hatter's plush or of tiny ribbons
ishirred and sewed round and round
tand they are in solid colors when they
are .srnartest. Is, I,>eg,y.;,1 "a
F. Teathers and coque turbans are dis
tinctly good and these come In many
daring colorsi worn usually with no
trimming. but with an exquisite Lace
lyeit The veil Is more an ornament foi
the hat than q protectionvfor the face;
e Picture hats, wide and spreading OF
ybrim, are much appreciated for wear
with the old. fashioned French cos
TUNES and with these that follow the
Spanish infiuence. These are made Of
Ihatters plash,.or- Of velvet, beautifully
sewn; fand their rather high crowns
are. made soft enough to fit over the
head iS0metimes there is suggestion
lot. trimming about them but more of
ten they have, an sinconspicious band Of
ribbon, : iaZsa = . +'<. -. - .,S{
\. There is,a popular turban OF rnaline
made over a sparkling metal .brocaded
band. !. It Is. simply a pun OF the tnlle
with the color Of the band showing
Ethroagh around, the heac.s,ze, and ,tne a
ia pun OF the tulle drops over. the risht
Eear, ~ Saala >i-iye,f ], 1.Y-t"-S S@t
f Without Whole Animal,
In one Of his delightful novels
Charles Dickens has made one Of his,
characters a weary boarding house
mistress who keeps boarding house
for commercial gentlemen" say to-
her friends, the Misses Pecksniff y THE
gravy alone is enough to add twenty
years to, ones age, 1 DO assure you,
The anxiety, lof that one item, my
dears, keeps the mind continually upon
the stretch. There is no such passion
in the human nature as the passion
for, gravy among commercial gentler
men. It's nothing to say a joint won't
animal wouldn't yield
the gravy they expect each day for
dinner"
* Many a present day fousekeeper,
particularly where there is large
family, feels very much toward her
family as. Mrs. .Todgers did toward
her boarders-a whole animal wouldn't
yield the gravy they expect for dinner.
No matter what Is the size of the
Joint there. Is * sure to- be, wall Of
isn't there any more gravy% from
the younger members of the family.
The children like it on their meat as
we'll as on theiA vegetables, and the
joy of sopping ones bread In the gravy
is one not always clefte behind with
the days of childhood,
After meat is roasted In pan or
fried or boiled and the Juice caught
by pan underneath. we have the
foundation for the proper gravy. A
related liquid for cold meats and
meats with very little juice which
should have an Accompaniment of: this
kind is often called gravy. although
the proper word Is sauce.
To,make gravy stir about as much
flour into. the fat and meat juices as
required to make a thick smooth paste.
Add enough slowly boiling water 60
this to make 1t of a, creamy consist
ency stirring constantly. Season and
flavor to taste. II the meat Juices have
dried onto the pan. add little drip
ping and stir the flour, into, that. Flour
can always be stirred into hot fat. to
make smooth paste.
This is the general formula for max
ing gravy, but there are several i'm
portant things to remember The
flour used for thickening must be
thoroughly cooked (stirring all the
time) or the gravy will be sticky and
pasty instead of smooth and perfectly
blended. A meaty flavor is a necessity.
and where there is little or none OF
the natural meat juice this must be
supplied by using beef extract (This
is largely the secret Of the foreign
cooking of which we hear so muchO
Meat gravy that is meant to accom-
pany dark meat, such as roasts. but is
pale and wan looking Is never attract
i've, no matter how delicious 1t is to the
palate. and a judicious addition OF