Evening Star Newspaper, April 14, 1900, Page 20

THE EVENING STAR, SATURDAY, APRIL 14, 1900-26 PAGES. PINK BATISTE WAIST. ‘The front of this out and under! EASTER FASHIONS ist Is embroider design, portions of which are cut aki combined with silks of brighter col- ver a slip of white organdie mall flounces bor- Shoulder and Elbow Puffs Are Late of white lace was trimmed with a very full stitched down the greater length of the skirt with strappings or ribbon bands to prevent the plaits gaping open above. The lace most used is Valenciennes, which has come to be considered the young per- scn's lace. Much ribbon and some chiffon ruchings and flounces are combined to or- nament the skirts. With older girls hand- some side sashes are worn, and for young girls an adaptation of the empire gown, with a girdle of guipure or other lace on a satin or silk foundation, is a very success- ful effect. The empire gown, with the upper part of the waist laid in rather fluffy folds of ite chiffon and with tiny puffed sleeves ending in bands of lace, is a moat bewitch- ing garment for a demure, sweet-faced maiden of the conven: type. White organ- die, white swisses, challies, cashmeres,white taffetas, white mousseline, silk crepe, are favored’ materials for the confirmation gowns. ttle New in Headgear. ster millinery chows few depar- tures in shape. Nearly all of them are becoming, although revivals. The so-called shepherdess hat ig suited to piquant faces of the Rejane type. One pretty hat of this type was of black straw, with a very full trimming of faille and several black tips. Primulas combined with pale pastel col- ored chiffon of a lavender hue made a sort The E of floral crown for the wearer. The more expensive hats seem near 1 to be com- ancy straw, with velvet, ch or some other millinery stuff. of all sorts are still made use of, thers are unusually plentiful on ux. The tiny capote is adopt- tly folk and is a mere com- , flowers and an aigret. Posies Next the Face. Flowers are worn next to the face and to the hair. It Is a fashion which sui most every one. Great clusters of b'os: and Ze are fitted into the open in many of the oddly sh straw frames, the trimmi: crown being perhaps a mer lace or flowers d leghoern about S su the on of Chiffon flowers and fo‘iage 2 seen on some of the new models, the eming to to the hats an appe » of airy light One hat of pastel green was trimmed y soms cleverly et Brussels lace scarf. or spring and summer tatlor-made gowns serges, homespuns, tweeds and faced cloths are being used. The cream serge in washing lities may be had striped or covered ith small dots. Waterproof serges for ath- © wear are still the correct quality. For ss occasions light alpacas, voile, €rena- dines and Japanese silks are suitable for the summer. Among the wash fabrics zephyrs, muslins with lace stripes inset, drills, canvases, printed piques and lawns are all scheduled for appearance when wash garments are donned. A model gown is of gray cloth, with the th shaded clover bios- among the folds of a ee SMALL STRIPES AND CHECKS COMING —— Pretty Suggestions PARIS, March 31, 1900. ago that every becoming for unpleasant in he puffs, though 1 the shoulders, difications to ld have been fes to fit some cheeks will lower part giving them lar materials The Everlasting Khaki. ‘Tuis pretty Easter ball gown fs of cream-colored lace, richly embroidered with threads of gold aud silver. The underslip is of silvery blue silk, that shines through the lace with effective bril- experimental also ruching edged, and the sleeves [ adopted that but softened h a floance of fine lace similar to that ch formed the Tacks of Ail Kinds. these gowns for girls are very The skirts are most fre- tucks ending about the knee, where they give an advan- are now so w the elbows, »opular with fa wavelGe Ge with vertical nything of mer- skirt cut up at the four seams to show the underskirt of ‘tucked silk. Along these deep slashes were strapped bands of black glace, which were also used in serpentine fashion on the waist. The seams were heavily stitched, and the waist was fitted with a pointed basque of white cloth stitched in close lines with black silk. Above the glace strappings a gilet of white cloth stitched in cose lineg with black silk was seen. A chemisette of parma miroir laid in tiny cords gave the only decided touch of color to a costume that might be sultably worn by a young widow just blossoming out of mourning or by any young damsel whose Easters wer as yet bright and unciouded. The effectiyeness of the gown upon the model was heightened By the wearing of a wide-brimmed hat of white straw, which flared away,fom the face to allow the use of generous clusters of violets and foliage just over the forehead. A white ostrich tip or two and, more flowers ornamented the crown. CATHERINE TALBOT. HOUSEHOLD HINTS A good idea for.an Faster entertainment where fun, pure and simple, is desired, is & musicale. «Not the cut-and-dried “mus cale,"” where Wagnerian cycles roll their thundering ¢hords to ears properly attuned, but a musieale quite out of the ordinary. Invitations are sent out requesting guests to come in costumes representing something in the musical line, either as a character owt of an opera, a musical instrument or something else of that sort. The festivities usually open with a grand procession of the motley crew about the house—street musicians, troubadours, Wagnerians, Car- mens, Odalisques and Turks, Narcissus, “rag-time” coons, sheet music and songs without number. Afier this parade, the maskers seat themselves in the drawing room, where a stage has been erected, and the entertainment proceeds. This may be as simple or as elaborate as desired, with operatic burlesques, clever skits from the composers, impersonations of noted musi- cians and the like. A most sticcessful mus cale of this sort given year in New York concluded with a satire on the Wag- nerian cycle, arranged by one of the clever gue: The characters were all taken by People—the Vatkyrie maidens Ting on hobby horses. At the end of thirty , Alberich had Got his Rhinegold—a ring the size of an armlet—from the stream with a fish hook, the Rhine maidens had laughed their sc« fui laughs in a measure that Wagner never would have recognized, and Siegfried was Killed off in quick time. It was all very tunny. any of the costumes were e¢ tremely clever. scelety pe Among the Christians of the east {t is customary to purch a young lamb, to at er. During Passion week re brought into every town and vil- lage the hundred, their white wool often dyed red in patches in order to en- hance their beauty in the eyes of pu chasers. The usual price asked for the little animals is from 2 cents to $2, the price varying according to the locality where the sale takes place. It Is a great event for the children of the family, who may be seen in every town leading their lit tle pets about the streets and competing with each other to see who shail give the nicest handfuls of grass. Ribbons, natural and artificial flowers are all used to decc rate these little creatures in preparation for the sacrifice. Wreaths of flowers en- circle their necks and legs, and knots of gay ribbon are tied to their tails and wool. So attached do the children frequently be- come to the lambs that the father has a struggle to bring about the slaughter. For this reason, two lambs are sometimes bought, only one being killed for the Easter festival. Thereafter, the “spared Easter lamb” becomes the children’s inseparable companion. It. follows the little girls to the pastures or cemetery close by, or runs behind the donkey which the boys are rid- ing to the vineyard or muiberry grove. night the little ones dispute who shall h: it for its bedfellow, and they go to s with their arms about Its soft little neck. nother popular entertainment that can Deliver at-home is called Aunt Jerusha’s Album. A mammoth specimen of this old- ime favorite stands upon an easel draped with cheesecloth or silkoline, at one end of the room. The cover, made of a large frame of wood, covered with paper, is hinged to an Inner frame, swinging back at will to show the contents of the family al- bum. Ant Jerusha stands to set forth the charms of the pictures, as each Jeaf In turn shows the familiar faces of relations and friends. There are the old-fashioned bride and groom, of course, conventionally and supremely conscious: the schoolmaster, the dominie, the maiden aunt, the deacon, the soldier boy, the twins, the farm hand and the rosy baby, concluding with such celebrities as Chauncey Depew, Oom Paul, Queen Victoria and local favorites. To a correspondent who asks for a re- Mable recipe for rum omelet the following directions are given: Beat the yolks of.two eggs until lemon-colbred and thick; add three tablespoonfuls powdered sugar and one tablespoonful rum. Beat the whites of four eggs until stiff and fold with the yolks and sugar. Butter an omelet pan or chafing dish blazer very light, pour in half the mixture and brown slowiy and dell- cately. Fold, turn and slide on to a hot plate. Pour in the remaining mixture and pruceed in the same way, taking care that the omelet browns evenly. Still another drink high in favor s iced chocolate. Put into a granite kettle four ounces unsweetened chocolate, broken into bits, six ounces granulated sugar, and just enough cold water to assist the chocolate in dissolving. Cook until shiny, stirring often; add one quart of hot water, and when well mixed place the kettle over a moderate fire and boil until the chocolate {s of the consistency of a thick syrup. Take from fire and stir at Intervals while {t is cooling. When cold flavor with vanilla and a sus- picion of cinnamon, and serve in tall tum- blers, party filled with cracked ice, adding a spoonful of whipped cream to the top of each glass. Chocolate syrup prepared in this way can be kept in glass jars on the ice for several days. A delicious drink that the children, as well as older folks, will relish is orange- ade, made in this wise: Select half a dozen Juicy oranges, not too sweet; add two lem- ons. Grate the thin outer peel off the oranges into a quart of water; add .two pounds of sugar, and boil the syrup for ten minutes. Squeeze the juice of the oranges and lemons into a quart of cold water and add the syrup. Beat thoroughly and set the mixture on the ice to become chilled. Serve in thin glasses, with a tablespoonful of crushed ice in each. The origin of the “Easter bonnet,” or, at least, new clothes of some sort on Easter Sunday, arose from the fact that nature was donning her spring finery ang casting aside the worn habiliments of winter, There is an old saying in England that unless you wear something new on Easter day, the rooks will spoil your clothes all through the spring. The Persians believe so thoroughly in the custom that Easter is frequently called the “Feast of New Clothes,” the poorest as well as richest coming out in new clothes at the time. A pretty decoration for each individual plate at an Huster breakfast is an egg shell filled with sprays of lily of the val. ley. To emulate Columbus’ feat of mak- ing the shell stand upright, drop in four or five shot, over which pour melted wax. ‘This hardening furnishes a firm base. Each guest's name may be traced on the shell in gold and green. In poaching eggs, if It is desired to make them into ball shape, but one egg should be cooked at a time. After the water be- gins to boll rapidly, stir it until a small cirele is formed in the water. Drop the egg in the middle and the rotary motion of the water will form a circular covering of white around the unbroken yolk. Trier © “A Perfect Food’’ ** Preserbes Health’’ oe Prolongs Life ’” BAKER’S BREAKFAST COCOA “Known the world s «.+ Received the highest fh: a dorsements from the medica} brepacengs the nurse, and a the intelligent h and cateres”— Digtetic and 4 Hygienic Gazette, TO MAKE AN OMELET Process. Described From thy Eggs to the Table Fire and Ingredients Must Be Right—Simple and Fancy Recipes. “I dare say," said the charming young professor of culinary science to her class of tyros, “there is not one of you that can so much as cook an egg.” The Lenten of taflor-made beauties heaved a protesting “Oh,” while the cook- ing professoress went on: “The making of an omelet is an art as delicate as the playing of a sonata on a $1,000 piano. It is also, my dear ladies, one that is more likely to be appreciated in the bosom of your families, I grant you that Chopin and Bach are spiritualizing. but the spirit is weak and the flesh is strong, and if you will give the average man his choice between the sonata and the omelet as I would have you make it I warrant you he will decide in favor of the omelet every time, said the professoress in white cap and apron, as she bustled about to make ready the sample omel he mak- ing of thi tidbit, which lighten the. privations of Lent in many a devou househ . first consider the condition of t fire and the rz > in proper or- for naught, a small, pper, steel. iron be ke} he pan shoul: tick to the pan should not be w as most cooking utensils are. The pieces of egg adhering to the bottom of the pan should be scraped off and the pan should then be rubbed with Pieces of soft paper until its surface is smooth and shining. Quick Work Necde: “The object is to cook the omelet quickly, or it will be tough. To do this have a brisk, clear fire. Two to five minutes ts time enough to cook the omelet if the fire is right. It should be served at once, or it will lose its lightness. “To make the simplest omelet take four fresh eggs, two dessertspoonfuls of milk, two ounces of butter, a sprig of parsley and a few chives. The ingredients should The smart full drees spring hat photographed here is of castor color. The straw and chiffon are of the same shade. The crown Is of ecru lace. Shere fs a fan ct delicate feathers In front and a big. chur a half a teaspoonful of salt and a quarter very ley and one of a teaspoonful of pepper. finely two teaspoonfuls of pa: Chop of onion or shall Well whisk the egg, then add these ingredients. Wipe the ome- let pan, make it hot, then put in one ounce of butter and let it get very hot. When A PINK CLOTH Gown cf yellowish pink satin-faced cloth, trim GOWN. med with ruches of brown chiffon on the cape collar and flounces. Muff of brown and pink chiffon, with spray of roses. be fresh and of good quality, or the most skillful preparation will go for naught. “Beat the eggs with the milk and the parsley and chives, the latter of which have been separated into small pieces, and put with butter into the frying pan. This ome- let may be allowed to cook for about five minutes, beating the eggs and herbs all the tlme. Then turn the omelet so that the other side may brown, and serve doubled over. “The varieties of omelet are legion. Here is another kin “Break three eggs into a basin, add about the butter is ready pour in the contents of the basin. Stir tt round well immediately with an iron spoon. When it is beginning to set tip the pan up toward you, scrape all toward the handle of the pan, Shape it a little with a spoon, then in about ten seconds roll it over to the opposite side of the pan till the outside is set and a pale brown. Place it on a hot dish and serve at once. The inside should be soft and creamy —not firm and set all through. Some people put a little butter and chopped parsley on the dish_on which the omelet is to be served. To make a sweet omelet, breakthree bow resting on the hatr in the back. ees carefully. Put the yolks into one basin and the whites iniy another. Add to the yolks one tablespoonful of powdered sugar w drops of flavoring. Stir these ther till the yolks are a thick froth. Next add a few grains of salt to and whisk them to ery stiff froth. E one ounce of butter In the it get a brush it all « and light the » the yolks and stir them but thorou in. little as Pour mixture into the pan ce It for about three minutes on the fire. put It bout three minutes mor the top aclear fi ute or two. en turn to a the ometet fece of sugared to a he soft and ft “A rathe of chicken 1 t may ould be tha: be cut up and placed in a frying pan oked in half an ounce of butter. t they shouid be dust pepper and mixe om: ir some of with t voiks of the € I up and add lightly to the whites and finish cooking according to the directions for sweet omelet. A Dainty Dish, Thi “Cream omelet is a very dainty dish. To make it boil a pint of cream with three large spoonfuls of rice flour mixed smooth with a little m, also fe aces of of by sugar and a pie e negg. When thick, set the c to cool and stir in the yolks of six some mon peel and one oun bitter a eet almonds, mixed, blanched and pounded in a mortar. Mix all to- ether: then add the whites of the six egzs beaten to a stiff froth. Li mold with buttered paper, pour in th re and bake in a moderate oven. for a minute when done. Then y turn it out and sprinkle with pow r. “While not strictly a Lenten dish, T sh tell you how to make tongue or ham omelet, Other ingredients may be substituted f« the ham and tongue if desired. Grate a little ready dressed ham or tongue and fry it for two or three minutes in a plece of butter. Put the yolks of six and the whites of three eggs into a plate. Season with pep- per and salt and beat until all are Nght and smooth. Then stir in the grated ham or tongue; put some butter into the omelet pan, and when the butter begins to bubble pour the mixture in and stir ft with a spoon—one way only—until {t thicken: Then fold the edges of the omelet < > that a nice oval will be formed. Brown it on both sides and serve quickly. With Fruit Mixed In. “A fruit omelet is a dainty luncheon dish. To make it beat four eggs and add to them two tablespoonfuls of cream and three de sertspoonfuls of flour. Mix al! the ingredi- ents well together, pour into an omelet pan and fry on one side. Then cover the un- browned side with any small preserved fruits and turn one side of the omelet over the fruit. Place on a dish and serve cov- ered with sifted sugar. “If made properly, nothing {s more dell- cious than baked apple omelet. Eight or nine large apples are ordinarily required to make it. These should be peeled, cored, quartered, boiled to a pulp and stirred with two ounces of butter and a little powdered sugar. When cold a well-beaten egg should be added to the mixture. The sides and bottom of a deep baking dish should next be well buttered and thickly strewn with hard crumbs of bread. The mixture should then be put into the pan and the top also sprinkled with bread crumbs. It should then be put into a moderate oven and when baked should be turned out on a dish and sprinkled with powdered sugar.” “Pas encore” is, of course, a French ex- but it fs also English for “step- (i Nervo usness. Illness excites the nefve centers and nervousness results. Nervousness in women is usually caused by the irritation of female troubless. Can you think of anything more nerve-racking than the drains - of falling of the womb, irregular menstruation or leucorrhoea, with the ac- companying backache and headache? It is not to be wondered at that the great majority of women are nervous? Wine of Cardui, by making men- struation painless and irregular, destroys the cause of nervousness and al- lows nature to quiet the nerves. Thousands of women whose nervous sensibilities made life a burden to them have secured that kind of relief from Wine of Cardui. Their suffering made them fidgety and unlovely. But Wine of Cardui gave them strong nerves and perfect health. Thou- sands of letters bear testimony to this. If you take Wine of Cardui with Thedford’s Black-Draught, to regulate the kidneys, liver and bowels, the immediate improvement will astonish you as it has astonished others. Strong nerves and a healthy body are offered you with a bottle of Wine of Cardui. $1.00 bottles are sold by all druggists. A package of Thedford’s Black-Draught costs 25 cents. ? Wines Cardo! My wife has been sick for months. The doctors pronounced it nervous prostration. I got a bottle of Wine of Cardui. She has taken four doses only, and it has done her more Archer, Tenn., Dec. 1, 1898. than all the medicine she has taken front the doctors. Tn cases requiring spectal directions, address. givin; nae The Chattanooga ‘Medicine ———— — E. C. BAUCOM. ms, ““The Ladies’ A@visory Department,” Co Chatiannoga, ‘Tenn, DORCHESTER, MASS. a Trade-Mark WonEveryPackago _ Established 1780. | e) EASTER CONFIRMATION GOWNS,