ILLUSTRATED FASHIONS.

Otago Witness, Issue 2416, 28 June 1900, Page 60

ILLUSTRATED FASHIONS.

Dear Emmeline, — Liie at this season of the year always assumes a brighter aspect with the sounds and signs of spring time around us, and the possibilities of the fa&t approaching summer waking vague fancies. With their usual adaptability to circumstances, the feminine half of society seek to aid and abet Mother Nature in her efforts by suiting themselves to their surroundings and adopting gayer and fresher costumes. Even a last seaeon's gown can. have miracles wrought in its appearance by a good brushing and sponging, the renewal of the velvet or whatever trims the revers and collar, the decorative improvement wrought by new and pretty buttons, and Ressibty g, $rue,mj|ig oT^jai^ gr jjajeeaifißterii

on the coat and skirt. Such steps towards a general brightening up of matters will generally be found successful, and if a faded -or damaged toque be subjected to a similar course of rejuvenation, the result, if tho amateur dressmaker and milliner possesses even a moderate amount of skill, will be all one could have hoped for, or more. It requires but little skill to remove the faded' trimming from a hat or toque and replace it with, say, a swathing of chiffon or net caught in front by a bunch of flowers and a pretty buckle. If the net or fabric chosen be of a delicate and pale tone, a touch of black velvet, either in the form of flowers or a chou, will be found a pleasant contrast. A couple of pretty samples of headgear are depicted here. In the one instance, a toque trimmed with velvet ' and ostrich plumes, neither of Avhieh could be termed other than really worn out, was carefully unpicked and the framework below bent carefully back into

shape, and stiffened with a solution of gum and water. After being allowed to dry, the crown was brought into more prominence by being neatly covered with ivory satin. Round this was swathed some creamy chiffon, really part and parcel of the trimming of an evening gown, and which had been, carefully rinsed throxigh soapy water and ironed out between, two handkerchiefs, for chiffon so treated will look as good as new if handled with care. The chiffon was then covered with guipure lace, a bunch of scarlet cherries and a chou of black velvet bebe ribbon forming a trimming. Out of a dingy old toque was therefore evolved a hat worthy to compete with some of the latest French models, and, indeed, a copy of one of such. The other piece of millinery was evolved from a last summer's hat which had got rather burnt. After being thoroughly washed with a brush, soap, and water, a uniform ''burnt straw tint" was obtained, v/ith some hat polish judiciously applied. A wreath of tinted leaves round the crown, aiid one or two Japanesy chrysanthemums under the upturned brim, made an effective trimming, a touch of contrasting colour being given by the strap of black velvet extending from a jewelled buckle to another buckle right across the front of the brim. These two practical illustrations of tlie possibilities which lie in seemingly impossible pieces of millinery may at least make some of my readers pause before utterly discarding any hat, and possibly be of some practical benefit to a girl who has to think half a. dozen times before buying a new hat.

The evening gown depicted here is a charming combination of black satin and lace, and would be found extremely useful for many small social functions. The skirt, you will notice, is quite plain save for the box pleat

at tho back, and is really more sensible and useful than the more elaborate styles. A zouave of satin bordered with jetted fringe comes over an under-drapery of lace fastened in front with a brilliant buckle and falling in a pouching fashion to the waist. Long lace sleeves cover the arms, straps of jetted black velvet crossing the upper part below the shoulder. A. bunch of shaded crimson roses at the decolletage might be introduced with excellent effect.

There are many exquisite "dreams" of dainty chiffon and lace frocks to be seen, but for real servicable wear commend me to black. So strongly am I convinced of this that my third sketch shows a couple of bodices which might be worn with the skirt described above. The one is a simple affair of black net patterned with chenille, cut into a tiny square at the throat and trimmed with rows of whitei satin ribbon. It is made over a white slip, and the throat is finished with a band of jetted trimming. We all know how soon a gown, covered with net gets torn at the hem, but it need not be cast aside as useless, for a blouse similar to that just described could be evolved from its ruins. The other bodice is made high to the throat, tucked across the figure and top of the sleeves, and trimmed with three bands of lace, one of which extends right down, the front. These could be made over a coloured silk with a pretty effect- Without lace we can do little or nothing in the way of decorating our gowns; but it is the wisest plan to buy good lace when purchasing it at all, as it always has a good appearance, and will wash and do up time after time. Besides these adjaatagest the fi&tterjae to bg .objgiaed

In the better quality of lace are vastly superior. Happy are those girls who hare inherited a

quantity of real old lace, and are, therefore, placed far above the needs of less fortunate individuals. — Yours truly,

COQUETTE.

Soak the ox cheek in water till it is thoroughly clean and pure; put it on to stew with a seasoning of pepper, salt, and vegetables, and sufficient cold water to cover it barely; simmer till the meat is quite tender and easily removed from the bones. Strain the liquor and thicken it, then add the meat, re-heat, and serve.

FRICASSEED EABBITS

The best way of cooking rabbits is to fricassee them. Cut them up or disjoint them; put them into a stewpan ; season them with cayenne pepper, salt, and chopped parsley. Pour in a pint of water — veal broth, if you have it — and stew it over % slow fire until the rabbits are quite tender, adding, when they are about half done, some bits of butter rolled in flour. ' Just before you take ib from the fire enrich the gravy with a gill or more of thick cream, with some nutmeg grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, lest it curdle. Put the pieces of rabbit on a hot dish and pour the gravy over them.

APPLE MAEMALADE.

Take any kind of sour apples, pare and core them; cut them in small pieces, and to every pound of apple put three-quarters of a pound of sugar; put them in a preserving pan and boil them over a slow fire until they are reduced to a fine pulp ; then put in jelly jars and keep in a cool place.

COLCHESTER PUDDING.

Take a bowl and place in it 3oz of fresb. but-, ter and Jib suger. Whisk vigorously until they become of the consistency of thick cream; then add by degrees soz flour and the yoiks of two eggs, together with just sufficient milk to mis to a smooth battor; add a quarter of a ieaspoonful of essence of vanilla, and finally the whites of the two eggs, whisked, to a firm froth. Grease a mould and spread the bottom with a thick layer of stiffish jam; then pour the batter in; tie down tightly, and steam for an hour and a-half. Turn out carefully, pour some custard sauce over and around -the pudding, and servo at once. For the sauce, a single egg to the half-pint of milk should prove sufficient. Flavour with essence of vanilla.

BREAKFAST DISH. A delicious way of cooking oysters

Cut two thin slices of bacon into narrow slrip3, and the strips into pieces about an inch lo.ig. Place theni in a frying pan and cook to a crisp brown, then turn in a pint of oysters freed from liquor, cook about five minutes, or perhaps six, stirring gently. Serve on a hot platter garnished with toasted crackers. The oysters must be put to drain about half an hour before needed or there will be too much liquor.

LEEK OR ONION SOUP,

Take the remains of one or two cold fowls. Free the meat from the skin and bone, and cut it into dice, and then set it aside until wanted. Now take the bones, skin, and all there is remaining of the fowls and put into a stewpan. Add 20 peppercorns, a little bunch of herbs and parsley, a shallot, a little celery, pepper and salt, and a quart of stock. Simmer genuly for one hour, strain through a sieve in the usual manner, and return the soup to a clean saucepan. Now add to it the white part of a dozen leeks cut into lengths of IJin each. Simmer very slowly until the leeks are thoroughly cooked, and taste in order to see if the seasoning is correct, add the dice of cold fowl, and simmer for a quarter of an hour longer. Serve very hot.

CHEESE SOUFFLE.

First, a thickened white saiice is made of a tablespoonful of butter, one of flour, and half a cut>ful of niilk ; when thick, two tablesijoonfuls of grated cheese are added with a little salt. The mixture is then taken from the fire, and the yolks of two eggs well beaten are added ; then the whites beaten to a stiff froth are stirred lightly into the mixture. The whole is now turned into a buttered pudding dish and set in a hot oven to brown thoioughly. Serve at once."

GERMAN CAKES.

Separate the whites and yolks of five eggs. Put the yolks into the mixing bowl, beat them slightly, then add two cups of sugar and beat them till very light and thick. Beat tho whites to a stiff froth,- and beat them into the yoke mixture. Have ready Jib almonds, blanched and chopped, and Jib citron sliced thin and cut fine. Add these to the batter. Stir in about four cups of flour, or enough to keep the dotigh in shape when dropped. Butter a large bakingsheet or shallow pan, sprinkle on a little flour, drop the batter in small heaps with fork, some distance apart, and bake in a brisk oven 10 to 15 minutes or till a pale golden brown colour.

PLAIN CAKE.

Take lib flour, one teaspoonful of baking powder, Jib butter, one teacupful of sugar, three eggs, one breakfast cup of milk, |oz of caraway seeds, Jib currants. Mix. Bake from one and a-half to two hours.

ROSE APPLES

Make a syrup with a pint of water, §lb sugar, and the rind of a lemon. Peel and core some ai>ples, and stew them gently in the syiup. When soft, lift them into a glass dish. Colour the syrup with a few drops of cochineal, and stir to it £oz soaked gelatine. Cool in a plate, and when quite set garnish the apple with it, and with some whipped cream, orange and cocoanut salad. Peel four oranges, slice them ill rounds, removing pips and pith. Place alternate layers of orange and grated cocoanut, and sift sugar between each layer.

POACHED EGGS WITH LEEKS

Take six large leeks, trim off the stalks and top 3, and well wash them. Put them into a saucepan of cold water, and bring to the boil, and allow to boil for five minutes. Then drain off the water. Procure a braising pan, or a saucepan large enough to take them, a-nd cover the bottom of the pan with a layer of cleaned carrot, turnip, celeiy, and onion, all cut into large slices. Put in also a bunch of herbs and parsley, a blade of mace, and four pepper corns. Now add a quarter of a pint of water. Lay the leeks on the top of the vegetables, cover closely, and braise for one and ahalf hours, or till the leeks are soft. Add more water if the other dries vo. Lift out the leeks, cut in halves, or, if very large, in quarters. Place each piece on a piece of bread fried a golden brown. Arrange these straight down the sides of a hot dish, and down the centre arrange poached eggs. Sprinkle a little chopped parsley on the top of each.

THE FARMER'S WIFE IN CATLOS. Up with the birdsin the morning,

The dewdrop glows like a precious gem; Beautiful tints in the skies are dawning ;

But she's never a moment to look at them. The men are wanting their breakfast early —

She must not linger, she must not wait ; For words that are sharp and looks that are surly Are what men give when meals are late! To glorious colour tho clouds are turning,

If she could but look over hills and trees ; But here are the dishes, and here is the churning— Those things must always yield to these.

The world is filled with the wine of beauty —

If she could bub rest and drink it in ; But pleasure, she says, must go for duty —

Neglected work is committed sin. The day grows hot, and her hands grow weai-y ;

Oh, for an hour to cool her head! Out with the birds and the* winds so cheery :

But she must get dinner and bake the bread. The busy men in the heyfield working,

If they saw her with idle hand, Would think her lazy, and call it shirking ;

And she never could make them understand !

They do not know that the heart within her

Hungers for beauty and things sublime, They only know that they want their dinner — Plenty of it, and just "in time. ' And after the sweeping and. churning and bak-

ing, And dinner dishes are all put by, She sits and sews, though her head is aching,

Till time for supper and cows draw night. The children at school must look like others, She says, as she patches their frocks and hose, For the world is quick to censure mothers

For the least neglect of children's clothes.

I think the sweetest joy of Heaven, The rarest bliss of t eternal life, And the fairest crown, of all will be given Unto the way-worn farmer's wife. — RIMBECCO.