Ladies Column.

Evening Post, Volume XLVII, Issue 88, 14 April 1894, Page 1 (Supplement)

Ladies Column .

[Edited by "Clio."] The Editress will be glad to answer any questions pertaining to fuabious or cookery. FASHION NOTES. The reign of the Zouave and Figaro jackets must aßSuredly have come to an end, (says a writer in a Home paper), if one is to judge by the prices at tbe clearance Halew. We have been rather fragmentary about our bodices, what with blouseo, corseleta, open jacketa, and flleeveW* vests ; and if these are doomed for thy next few years, I suppose we must become severely simple, and cleave to costumes with the skirt and corsage alike, of same material and trimming. A splendid evening wrap was of black moire • antique, lined throughout with heliotrope silk, and bordered round th» collar, down the front and round the hem, with silver fox. It covered the entire dress, and hung in fall, heavy folds at the back. A novelty in theatre-wraps was a jacketmantle of electric-blue silk, with a shot-gold lining and full, wide sleeves, with cuff* of brown marabout. The collar was also of marabout. There is a new faabion for decorating the tables in Paris. It consists of streams of crystal or silver, which meander between the lights ; they are filled with white, shiny sand, wetted, and in this the flowers are planted. Big clusters of them are arranged here and there at the turnings of tbe brook. These arrangements are called ru'meattx de tablt, and look even better in crystal than in silver. _ It is difficult to find anything very new in table decorations now. At a coming-of-age supper party lately, tbe table looked very charming, and had the merit of having been arranged entirely by a daughter of the house. White lilac and lilies-of-the-valley were the flowers used in decorating. A long strip of rich brocaded white satin, fringed with lilies, ran down the centee of the table ; a big horseshoe of white lilac, bearing across it in silver the words " Good luok !" was placed as an arch in the centre ; and tiny shallow opal dishes, filled with lilies and lilac, were dotted here and there. Beside each guest was placed a buttonhole of lilies and a menu card, horseshoe shaped, decorated with an exquisitely painted lilac spray, and lilac-scented. Three-branched silver candlesticks, lighted by white wax candles, and shaded by vivid scarlet shades, made the only bit of colour on the table. A tea gown which struck me as being very handsome and, withal, seasonable, to say "nothing of economical (for it was only four guineas), was of olive -green velveteen, a novel cape-like arrangement, gathered at the sides, and forming large puffs over the shoulders, then terminating in handkerchief points in front, -being of eau-de-Nil silk, bordered with cream-coloured guipure, the same lace outlining the collar and yoke. The gown fitted, closely to the 'figure at the nides7 the front hanging in straight, full folds, and the back being slightly trained. FEMININE CHIT-CHAT. At a receut evening party the question came up, "What constitutes a lady?" The conversation that ensued is worth repeating, and here it is :-»- " I shouldn't call her a lady," said one of the party, speaking of a certain person present. " Why not f" " There are certain subtle 'requisites she does not possess." " She has money, -eooial position, education, and a good heart. What more do you require?" "An innate sense of refinement which should teach her always to do the proper thing at the proper time and prevent her makiug innocent people uncomfortable. She lacks all this." " Oh, she does not mean anything, her bluutness springs from thoughtlessness." "That is precisely the reason she ii not a lady. No true lady is ever regardless of (he feelings of others. No true lady noed-. a label..- Ladyhood permeates every pore of her body. It shows itself in her carriage, which, unfettered by bands aud steels, is free, graceful, dignified, — the result of perfect health. The voice should be early cultivated to be harmonious. Harsh, shrill, or nasal tones in speaking-are sure signs of ill-breeding. A lady is a woman who never quarrels with her servants. Dress in no criterion of ladyhood. Among the nobility, whore uuuh person's social standing in as fixed us the lawa, Duchesses and Princesses dress p'ainly. The higher the position, tbe lesn need of following the fashions. Xlupose of manner is more important than gorgeous raiment, and a sweet, refined voice, than jr ,vela -without number." ' ' And a knowledge of the English language so as to speak it correctly," said another. " After all," said one speaker, " it is by her treatment of those supposed to be her inferiors that a woman's claim to the title of lady is established. The person who is as careful of the feelings of a dependent as of her own, who makes everybody she employs respect and love her, iB, in my eyes, a true lady." " You are right," sad another. "I have a friend who is a successful concert singer, who was a street waif, taken by some good-hearted people to bring up. She sayu all through her girlhood, though kindly treated at home, her life was made miserable through the actions of the women acquaintances of the family. Knowing her story, most of them were unkind, except one or two of greater wealth and better social standing than tbe others, who always treated her in every way as an e^ual. Now she has achieved fame and fortune, and her greatest detestation is all rioh women who are not ladies, for she has learned in a hard school to distinguish the difference." RECIPES. Chbese Stbaws. — Ingredients required: Two ounces flour, two ounces butter, two ounces grated cheese, one yolk of egg, salt and cayenne. Method— Bub butter in floor, add seasoning and cheese, mix into a paste with the yolk of egg. No water must be used, or it will not be prisp. Bqll out very carefully, cut into small thin strips, about two and a half inches long, £ inch wide, bake in a 000 l oven. They only require just drying through, and should not be browned. Almond Cheesecakes. --Make some puff pastry. For the almond mixture, take Jib. sweet and bitter almonds, throw them into boiling water, when their skins will come off easily, out in small pieces, ponnd them in a mortar. Mix with two ounces of butter, six ounces sugar, the yolks of four and whites of two eggs, stir over fire until it thickens. Line patty pans with the pastry, half fill with the almond paste, and bake in a quick oven about 20 minutes. Potato Croquettes.— One pound mashed potatoes, one egg, one ounce butter, breadcrumb.B, fat for frying. If the potatos are warm, ad much the better ; if not, tbe butter must be melted or it will not mix. Season with pepper and salt, make into a paste with the yolk of the egg, and roll into balls ; beat the white of egg on a plate, brush over the balls, roll them in the bread-crumbs, and fry a delicate brown in the hot fat. Roly-Poly PupDiNp. — Perhaps jfjjs not generally known that jam roly-poly puddings, and all those made with suet crust, may be baked as well as boiled ; in this manner they make an agreeable change from the usual routine of boiled puddings A roll made with suet crust and treacle is very good, and much appreciated by I children.