Fashion Notes.

Lake Wakatip Mail, Issue 2138, 1 January 1897, Page 3

Fashion Notes.

Says a contemporary:-?-A very pretty costume is a tailormade dress of dove-colored cloth, with yellow laee. the bouffant of the bodice in shrimp-pink surah; with this may be worn a capote of pale-pink roses, with black feathers and pink aigrette. The sleeves of dresses are close fitting from the wrist to above the elbow, and the top moderate in size. One of the prettiest of black gowns has revers of white satin covered with guipure, the pattern outlined with steel beads; this also forms the collar band, and a straight yoke across the front, beneath which is a bouillonne of chiffon, drawn down to the waist, and terminating in a couple of ends of the same guipure.

All smart gowns are lifted well off the ground, and some of them are even slightly shorter at the back than they are in front. Any dress that rests on the ground at the back looks dowdy and old fashioned.

Dresses of green and other tones of cloth gowns are worn with satin Louis XVI. waistcoats, embroidered in tambour stitch with rosebuds and foliage, and these have a cascade of lace falling like an old-fashioned tie in the front. The newest tailor-made coats and skirts have very small revers, and the sleeves are certainly diminished in size.

A delightful evening blouse is of black chiffon with bretelles of brocaded white ribbon; rosettes at waist and shoulder. It seems easy to vary a costume, for there are manay movable fronts to the bodices, that completely change their aspects. The skirts are plain, the bodices generally have the narrow, full godet basque, the sleeves not over large, but wider at the top than at the wrist, and the fronts trimmed. A full front of white satin with broad revers continued to the back may be covered with cream colored guipure, worked with steel. This can be easily fastened at the neck behind, and be held in place by an ornamental pin or brooch in the front. At the waist it mostly ends in a bow, or Is continued below the waist line, under a band, held in by a diamond buckle. It is difficult to have too many buckles, they find such favor now. Another aspect might be presented by a front formed of chine ribbon box-pleated down the centre, with a strip joined to each side, edged with a band of jet. Then there are the full chiffon fronts, with cascades of lace, or pleated lace ends, falling to the bust.

USEFUL HINTS. Care should be taken in washing colored goods that the water is not too hot. For rinsing, salt may be added. The less soap used for sateens and dark prints, the better. Iron on the wrong side. ' Borax as a cleaner and whitener is excellent for laces; so. also, is ammonia, if used sparingly and never with hot, but warm, water. The stiffness of starched goods depends upon the dampness before ironing and the dryness afterwards. Be sure that the starch is well mixed, and worked into every thread of the surfaceFor laces.fine linens, silks that have been washed and many other things, the following rule was given: Put one ounce of, the best quality of gum arabic into a wide-mouthed bottle, with half a pint of cold water. Place the bottle in a pan of cold water and let it heat. When the gum is dissolved, add half a gill of alcohol. Let it cool, then strain into another bottle and use as required. It will keep indefinitely. Articles stiffened with this should be dried; then sprinkled and ironed.

Fresh fruit and many other spots will yield to hot water. Put a bowl under the stain and keep pouring boiling water on it until it disappears. Muriatic acid destroys iron rust. Chloride of lime and javelle water are very effective ; even mildew will yield to them. All stains requiring these applications should be rinsed at once in ammonia water. Oil. pitch, and tar can be removed with lard. Chloroform will bring back the color taken out by these processes. Fricassed Eggs.—lngredients : Some hard-boiled eggs, a little shalot.chopped parsley, seasoning, butter, some white sauce. Cut the eggs in half, remove the yolks and pound them with the seasoning and the butter. Put them to keep hot, make some white sauce, pour over the eggs, and serve. Strawberry Whipped Cream.—Rub two pounds and a half of strawberries through a sieve, and add half a pound of powdered sugar, and one quart of whipped cream. Place a layer of macaroons or any small sweet biscuit in a dish, add a layer of the strawberry whip, then another layer of biscuit, and continue alternately until the cream is used up. Set aside in a very cold place, or on ice. and serve in the dish in which it is prepared.