Newspapers / The Charlotte Observer (Charlotte, … / March 25, 1906, edition 1 / Page 16
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ly small on ' or not. ' The medlu , 1(6' fcat, I belleva will be far truer suitable to -the average- face. The or a ho can wear the hat that to "real, small' is truly an. exception, ' 'i It seems that plaid not only In s)U -but In ginghams and ether washa material are to be used in the tnaktr Of the ever present separate -wale Linen is a very popular fabric of tl season, and these too, are to be tic in the stripes and checks of daintle design. With these material are cor bined embroidered linens lit whit' forming in. many cases, most happ combinations. Sketch No. S Rives i such a waiet being: simply a eCOTCH GINGHAM WITH EM BROIPEKKD LJNEXN1. 'Although the Mouse makers r specialists in lingerie modes have bee most prolific in the matter of turoln out original designs this season, the lhgenuity is bv no means exhausted We have an example of their marvel oua knowledge of things sartorial , 1 this dainty blouse of. plaid Scotc' gingham, the distinguishing feaiurt It 'seems to me a fashionable fad ten add Individuality to the dish.' -Of such spoonful of white pepper or a dash of w-s Cayenne and four tablewpoonful of vine-, , gar. Stir in a double boiler over a mou-, ' erats lire Until very thick, lifting the up- per boiler several times that the contents ut now to make Into a remilarJ ' iuragin is m moss wmiy allmrert l.t ...It h flanneliil u nlT nrt Condiment ihiwum asum mutter net u: uuiiuuucih ui 'yisv1 taIHe may be Juwed In the same manner fcOME ? PRETT Y , SHUXfe . CTVXKS Th tss of-"Much" Ribbon in W , Trimmings One ,T the "Season's Notions Mao-re Tones Kole Shirt ' Waist Kutts of Striped, and Checked ,' vMannels ;.FkulitfNiakl0 ,Fa-A fv A fritted.. Separate-', ; Bodice - a i Late . . tfritten for The Observer. ''7MiHe tha'coM Hatch winds are -V fclvwlnf a literal equinox awd the hard i",' ymtit descending reminding one more of 1 ' Strove ruber then the real spring time. while straw hate and summer time ehopeeux have sickly look. 1'he use ' for tbem nevertheless la close at hand. ; ' perhaps It is just as well to have ;- ' aa eye to the various styles displayed. , '' On paper, at any rate. It l the so- ; called lingerie hatj of which all hear rhlch are being shown In, such, at- ana trie gourmet prides iitmneir on the variety of epeclitj Vinegars which he has ractlve hair line stripes anil cheeks, iuch suits, as these would be very : om fortable to wear Just; now In' our limatej and no doubt also many days a April.' It Is wise; too, to have such garment to 'wear any cool morn at nis commana. ,y , , ; Meat and flsh salads' ' contain a large mount .of nutriment bnt green fruit sal ads are equally desirable because, of the fresh adds and mineral matter which they contain. The salad dressing, when largely composed of oji U of great Value beginning to thicken two large tablespoon-, "'m. fuls of butter. Hub all through a sieve, ;- and when cool cover and set away.' This, as well s the mayonnaise, can be diluted by the. addition ,of whipped or-; plain ' cream, -1 i, h ' ' t " t' Almost all meats and vegetable salads ar improved by a suspicion of onion or ing the Summer ' . through , These owns -.' srs marfe in' : th Mmolest because m u ease wun, , wnicn .. is juior, fashion, with abort, plain skirt, id,f,Jf Of the various dressins-s Used for salads ihirt waist with .tucks . and regular ter Is to cut a clove of garlic (the- bulb . m II- i - . . j a ti tne Yencn is most widely; Known ana easily prepared.. The - usual proportions are from three to" four tablespoonfuls of nirt sleeves, - and . set Off by black arrets stocks : and, kid belts. For 'olf. tennis, walking, etc., they are Vdmlrable, as they may bo tubbed as eadlly as cotton or linen They are vlso, mads with short, straight coats tndworn with , lingerie blouses.': These, suits Surely may be - washed, jt they require Very careful hand ing, or the shape will be ruined. Before Jinklng up, the material should be sponged and . shrunken by m expert then when sent to the tub there Is mtlch .less danger : of - a visions called cloves) and rub the salad TV' uvhj ur ii it. ii wir.n inn nu. viu.t.iicni ".i onve on, one.natr leaspoonrui or sail, one. Quarter of a teuanoonful of bet) Per and greatly in vogue In France la to eut a . t thick slice or cube of stale bread free from one tablespoonful of plain flavored Vine V, Maw UU IK WH, Willi K Ullt. I.1U1H Uft BMW W,' gar,- a he proportion er oil can be increas ed at will, some epicures desiring as much as six or eight parts of oil to one of vine, gar. . Place oil and seasoning in a bowl and stir until the salt Is partly dissolved then mutually add tha vlnesrar; stirring Ho and place it In the salad bowl, remov r may be added- but chopped - or cut 'raw ; j onions should never be used unless It IS.M siiwwn uiw an at tns xaoie uk n. -tnav flash of raw onion being aztremelv resua. . vigorously until an emulsion is formed in wnicn tne vinegar js eveniy aistriouiea in the tiniest of globules, the mixture having a slleht sravish cast. The oil. and vine bant to many persona i 4ri Meats and vegetables which have been cooked are improved in flavor If marinate lr ed some time before they v-ars served. meet. As these are pictured too, many f them at least, are very attractive gar separate again quickly, -hence the Marinate means to mix . with enough - FASIIIOX, FAD, ASD FAKCY U if :rfe' a 4' 1 1 -1 Jit .?-v; ' j III; vkhH' oi : . 4f i A.-? "i 4 H Design for r indeed. These, aa on might Imagine, ' aro not all of a flat shape. Only to- ,' I noticed one of which I wish ,'- i naa a cut. It is made oT white dot- - i td Swiss, has a high, round crown, rolling brim on side, but llhtlv tipped tooth back and front. The trlin , t tnlng is of chiffon and roses. For a ' fresh, young face. I cannot Imagine a . prettier hat to wear with shirt whIms and the attractive white suits of which , mt shall see s many. " ' Our sketch No. I to-day gives what r Is called the ' f " ;ATBST IN L1NOEKIR HATS. "A dainty design In Venetian or '. ' Shadow embroidery, made entire tally ; rv to wear with the smart frocks of linen, ' t lawn and other semi-transparent ma. -J terlals of which there are so many this season. The htt Is convention:-.! In - ' Shape which nrnk- it pomlble to nhow " ff it trimmtng to the beit advnntage. , White taffeta ribbon striped with Unas of pink and green satin Is tied - V 1 around the crown, finished In a simple ,.tW. a.rm about the ribbon la entwined a. wraath r cmi-.Hnji ..ri ii.,v i.inu ' WSbuds."-nce these hats nre to be much worn, for those who may b wwrwBTO i iuon? irw KiiowbiiK mra- i Itraph; "The lingerie hats this year will J, enjoy unprecedented vogue because r-Vthey are extremely beautiful and vast- , If varied. Much of their expense can .j'-'- be saved ty the woman who is aktll 'X , rt With her kneedle, for the large -h.S circles of linen from which the hats r are made, come already stamped with handsome pattern, w tltat they have "i ' only to be embroidered amd attached x to the frames. The lingerie hat, by hs way, la the smartest ,of all white ' lists, and the newest designs ran be ' ' buttoned on the foundations, to be taken off and put on with ease, so that the -matter of cleaning them Is also wonderfully simplfled." It seems that the frames upon which the tub hats are made are also provided, so if one only has a little genius hi the art of using her needle, the lingerie hst may tS hers almost for the asking. The supposedly leading hats in straw are small In shape, so most of the fashion notes say. These must n be worn to the point of unbecomlngness and never 'with a large pompadour. Here again tn the hat realm the styles are varied enough to select that shape which Is goost becoming whether It be the real- Fitted tlodk'r. I of which are the embroidered yoke of linen, with cuffs to match. The waist j buttons at the front under a broad box i plait tind is tucked on either side be j low the yoke." This Is one of the few few dexIgnM recently nhown which loes not open In the back nnd Is truly a very pretty one. This wait Is Intended, no doubt, for a real utility one, and there fore its design. 1 onn well imagine the waist prettier. ferhaps, worn with black skirt. Kpeuklng of skirts, too, the circular cut, I believe continues to be much In favor, in prlracess style in looking over a page, recently, con talnlng eight new styles for skirts six of the number were cut princess I believe these are hard to make, but when they do fit are exceedingly pret ty. The plaited skirts, too, are still much In favor, but "are no longer the boxy-looking garments too scant across the back, but in the circular cut and with clusters of plaits hanging in studieo carelessness, always with con : " """" ' " , " " j "a,d some of the fashion leaders m determined to fore the long HMerable fullness In the back." It is ! klH" aiinut that alL sensible wo. men seriously object. Or course then we Khali not have them for street wear, for "sensible' woman outnum ber the other side two to one, I am sure Think of a real, sure enough, faahlon emporium giving you a design and a pretty one. and telling you It may be accomrilished for something- like the sum of $1.00! Well, I am pleased to nave sucn an affair to offer, you In cut No, s, here shown. It Is called a de sten IN OIV1ANDT AND JLACB , fli.l this Is what Is said of It: Here is a very fashionable design In white organdie that can be mad at minimum cost. 'One very clever home dressmaker has accomplished it with, a mile over rour !ouara, Twelve yards of crisp, whits lawn t twenty cents, with one doxen yaro of cream Valenciennes (imitation Val.) lace, were the chief items. For the yoke there is a quarter of a yard of tucked gaum and a yard of embroidered insertion. bringing up the amount to about four dollars, with the remainder left for notion. The skirt Is finished with three deep tucks wMh a hem the same width to form a fourth. Each gore la Sprint Style stripped with bands' of Valenciennes insertion ending in a border for applied designs of tucked lawn, cut in fanciful shape. Bands of the VaL trim the bodice, while the embroidery outlines the vest of tucked gauss. The elbow sleeves are trimmed with Insertion and finished with edging," Of course this is made on the "simple" tines, but no doubt sweet and pretty. It is said the same thing "developed in French organdy and real Val. lace would cost not less than thirty-five dollars, and probably fifty. If built over a slip of taffeta" If you will notice the hat In this design, it Is one of the "little" ones said to toe so stvlish. . U Is said that. '"No design adapts itself to young folks' fashions more effectually than the bretella and sus pender frocks, and they are Used for all the season's materials." A suit of this character And surely a most attractive one Is given us to-day In cut No. 4, listed as a SPRING STYLE FOR TOUNG GIRL. "A distinguishing festure of this In Organdy costume, which Is built of dark blue hlffon taffeta. Is the circular skirt, rimmed with tucks stitched their wn distance apart. About the hips he skirt fits without fullness and In nnlxhed with a deep girdle of taffeta, o which are attached suspenders of he same material, bordered with nanasome emoroicierea oraia. witn the skirt Is worn it dainty lingerie of linen, shirred and trimmed with em broidery used for the yoke and shoulder rumen." Just as described for the making of suit In sketch 3 so may this one be executed In Inex pensive material. One of the pretty shades of linen at 25 cents a yard -pink, blue or lavender used with the white blouse and trimmed with embroidery would make a beautiful suit. To wear with such a costume, how pretty would be one of the lin gerie hats, making It all In white, or using with the white the color se lected In the linen for the suit. The use of "much" ribbon In hat trimmings is one of the season's no tionssome times eigni or ten yams are used, the most of which Is massed at the back and partially at any rate, underneath an up-turned brim. Our sketch No. to-dny gives another bat having tha appearance to t Young Girl.' of having back-slde-before. It is spoken of, however, simply as MAUVE TONES RULE. "violet may' have abdicated mo mentarlly as th queen of spring colors, but it has established a re gency In mauve, which is shown In a number of most graceful hats for dressy wear. The design sketched here Is a modified French sailor with the crown partly sunken into the graduated brim. The mass of trim ming la arranged at the back of the hat, although a band of shaded mauve ribbon borders the edge. Ex quisite pansies in all the shades of mauve and violet, with touches of yellow, literally cover the back where the brim Is pushed up very high. Just as you pleaxe concern ing the "beauty" of this hat. Sketch No. 6 gives a style of DESIGN FOR ' FITTED BODICE. "One of the latest vagarlea of fashion shown In the shops Is the fitted separate bodice. This model is In black silk chiffon, with a yoke of ami lace. s' Alencon lace and trimmings of rasp- berry pink satin bands and bows. A i fichu of the chiffon Is bordered with I black tulle over white and raspberry i pink chiffon. This model offers fer- i tile suggestions for the renovator. i whose services are in demand 'twlxt i seasons. A bodice' which has dons tiuiy to me disparagement or the sleeves and yirke can have tha un galnly portions removed and substi tuted by a gulmpe of lace or linen, as illustrated. Black and white ef fects are much used bv Dractlcal women, and frequently. Instead of a touch or contrasting color, sliver and gold embroidery Is used aa a smart trimming. Nothing Is more effective for dressy bodices, and used judi ciously, gold Is superb, although sil ver is preferred by many because of Its refinement and greater Immunity from being overdone." According to my notion, these "fitted" watsts to wear with the separate skirts arc not nearly so pretty as tha regular blouse, but of course this Is accord ing to one's taste. As suggested above, such a design, may be most successfully used In combining ma terials - on hand and In the making over of a waist which needs renovating. Scotch Ulngliain With ruined suit being returned. And yet. even then, great care mut be given to their cleansing, or they will shrink past wearing. Flannel hats made of the same material as the suits, are often worn with these jaunty gar ments. These are designed and planned along the line of the lin gerie hats, following those with rather high, round crowns, rolling brims on sides and tipping front and back. Perhaps ribbon scarfs are most used as trimming, the color of this matching the stripe in the flan nel. DOROTHY. TABLE TALK. SALADS AND SALAD MAKING. The Impression prevails among many households and housekeepers that salads me noi oniy expensive Dut umieuii to prepare. This is not the case for the sulad ' course may be compounded or let l over materials which would otherwise be wast- ed; also a majority of salads are simple, of construction, needing judgment In the i proper mingling of flavors more than pro-I found skill in cookery. A aood salad Is I appropriate ut Any meal save the first ; one or the day. It can be made to furnish the principal dish at a home noon lunch-i eon. it comes as n foil between meats and; sweets at dinner and gives character to i the after-theatre supper. j Condiments play an Important part In i salad making so It is necessary that they Biiouia oe or me very nest quality, lteveiu. : forK and progress will be more rapid. AI tlons regarding the adulteration of foods I together from two to three tablespoonfuls have been of so frequent and precise a j of lemon Juice will be required for this character that It Is not surprising to hear 1 quantity of oil. When completed the that ground nirt shells, olive stones, and terra-alba, to say nothing of far more harmful substances, are among the most common materials used; and purchases of condiments at bargain counters rarely are satisfactory. Like other first-class foods they should lie bought from dealers who handle only the best of gooas. Pure olive i oil' Is never cheap much of the so-called olive oils on the market are adulterated with nut or cotton seed oils. Select a first class brand and stick to It. Where It is freely used the oil may be purchased in bulk, the contents of can or laree bottle divided between several smaller recepta cle, carefully corked, sealed and kept In a cool place until needed. Plain cider vinegar Is always Rood. Vlnearnrs may be mslly flavored and when so prepared, of- y r& w i r Vie" "Y, 'Mauve Tones wars? SV5 aj X 4 jfwifl Embroidered Linen. reuson for not mixing such a dressing until it is actually needed. The writer, has however, found It practical to prepare several times the amount of dressing needed in a broad-mouthed, glass-stoppered bottle; this is kept In the Ice box and when needed, a vigorous shaking speedily reduces the mlxfjlire to a smooth blend. For potato and certain vegetable salads a little strained onion Juice, a drop or two of tobanco or other liquid sauce may be added with good effect. Also In this, as in all salad dressings, the acid of vine gar may be replaced by some other acid, the one most in use being lemon juice. As some lemons are milder than others the amount used may be slightly increased. For a rich dressing nothing can exceed In simple elegance a well made mayon naise. To prepare this delightful com pound have all utensils and materials as well chilled aa possible. Drop the yolk of,a rilw f a bowl, add a third of or white pepper and a teaspoonful of lemon juice and Btir. Many minx tnat suicur arid mustard should also be added 'but the true mayonnaise needs neither. When the yolk has perceptibly thickened drop in from a measured half pint of olive oil about a teaspoonful, stirring steadily and always In the same direction, Gradually add more oil until the mixture Is very thick indeed, then drop In a little more lemon juice; never add too much acid nt one time or the oil Is cut to such an extent that It Is hard to regain the body required, in good mayonnaise. Whan the bowl oan be placed' In a larger dish of cracked Ice or ice water an eas beater may now be substituted for spoon or mayonnaise should be glossy and jelly like In texture. If packed In a glass covered Jar and kebt on ice It will remain In perfect condition for many days. There are many who dislike the flavor of olive oil and for such we give two dressings, one of them conned. Take a cupful of thick cream, either sweet or slightly sour If the former allow two tablespoonfuls of vinegar or lemon juice, If the latter half as much. Whip the cream to a solid froth, seasoning it with salt and peppe-r. Omd-ually beat In the acid. This is especially good1 With a veal, sweetbread or mixed vegetable salad. For the cooked dressing beat two eggs enough to mix thoroughly. Stir In one-half of a cupful of warm water; one-half of a teaspoonful of salt, ono-thlrd of a tea m&mm J issw -i:-;!:--'.:! Hole, iW rt'jr-JL-t sf v K$ 4 -4 gives them an added flavor. When mayoiv nalse Is also to be used any surplus amount of the thinner mixture should be finishing tenches. 1 , " . , .r, Chicken Is by no means the Mil meat fit for salad use though it . Is about the .' only kind mentioned by many people when J K a meat saiao is suggesiea. xnat may do ' ; for receptions,, etc., out the true economy ; - -of the salad In every day living Is that It can and does utilise many odd bits too small to present at the table tn other guise, A small piece of cooked fish with i some annroorlate vegetables such as cu- . cumber and a few lettuce leaves, can be . , so mingled with a mayonnaise alike to . eye and taste. - Cold boiled beef neatly diced, marinated with a French dressing mixed with shredded lettuce and sprinkled with grated horse radish will make a sub. ; stantlal luncheon dish, while a half cupful i, each of several kinds of cooked vegetables served In cucumber oups will add much -to the supper. - v . Dinner salads should be of a light nature and,; for the most part, oonaist of the Held salad, escaroTe or watercress slm- nlv nrnir rlh m Vrthfoh Armmminm Am a variation a spoonful of two of finely . chopped herbs sprinkled over with the dressing, is both popular and good -r pars ley, chervil, and tarragon are the herbs generally used. Many decorative ana tasty sweet salads can be prepared with fruit. Of these lust ' at present tne grape rrutt salad is most in ravor. Alter nainng ana removing tne . seeds the fruit is carefully scooped out Of the rlnd. all Inner skin removed and the pulp returned, dressed either with a . French dressing or a sweet wine dressing. - jsacn nair is served on a oen or lettuce leaves. CORNELIA C. BEDFORD. COST OF LIVING HIGHER, Even Egypt, Land of Cheapness, siioua upward Trend, . New York Tribune. The United States la not the only coun try in which vast increase in the cost of living has been noted within the last few years. Renorts from aJl over the world contain similar announcements of great additions to the expenses of the common classes. The latest to be noted oomes from Effvnt. the land In which cheapness of living ual hitherto been considered a certainty. Tourists returning from the land or the pyramids all tell the same story of continual advances in Jthe prices of foods. Vincent Corbett. financial ad viser of the Egyptian Government, has already Issued a report on this subject which is of strlklns interest to the stu. dents of political economy the world over. in it ne shows the. upward trend oi prices for tabor, for farms, and for the pro ducts of farms of Egypt. The scarcity and higher cost of unskilled labor, ne says, is becoming a factor of the gravest Import In connection with tne expenditure on all public works. The irrigation au thorities state that the cost of construct ing earthworks has risen within the last three years by at least 60 per cent, and, consequently, the estimate for the conver sion, In 1906, of the basin lands or upper EgyPjt will probably be Increased by some The price of some descriptions of urban lands lias reached almost fabulous propor tions, and that of purely agricultural land has risen at leaat to per cent. It is now selling In many sections at $800 an acre, at'even " a higher figure. Chickens which sold In 1901 for 11 cents, now com mand 60 cents, a rise of more than 300 per cent; and eggs, which cost 6 cents a dosen -in 1901 now sell for 11 cents. Mutton has risen from 10 to 30 cents a pound, and beef from 9 to 15 cents, while lentils have advanced 86 per cent and wheat 30 per cent iu value. These are' the normal prices for the native consumers, but tourists and other foreigners are obliged to pay much more. Eggs are sold to them for 20 cents. In stead of 11 cents a dozen, and a propor tionate advance is made In all other com modities. It is the same old story; with the advance of the wages of the working man comes an advance In the price of living. It is the history of the world of labor, which constantly repeats Itself. Only a dottor of long experience can look doleful when an epidemic Is brew ing. An Ohio man is so lazy that , he thinks it's too much like work to keep from working. O. l:. BURHANS TESTIFIES AFT Ell FOUR YEARS. G. B. Hurhans. of Carlisle Center. N. Y., writes: "About four yea is ago I wrote you stating that I had been entire, ly cured of a severe kidney trouble by taking less than two bottles of Foley's Kidney Cure. It entirely stopped the brick dust sediment, and pain and sym toms of kidney disease disappeared. I am glad to say that I have never had a return of any of those symptoms dur ing the four years that have elapsed and I am evidently cured to stay cured, and heartily recommend Foley's Kidney Cure to any one suffering from kidney or bladder trouble." Always Uniform Always Reliable Everywhere Obtainable BAKER'S CHOCOLATE & COCOA have stood the tests of time and service for over 125 years , Be sure that you get trie genuine with the trade-mark on thepackage. Ducctloni for prsparinr more than " . on hundred dainty dunes ia our Choice Recipe Bom, sent (re on 1 , Walter Baker Jk Co. Ltd. ttUUM 1780 Dorchester! Ilea. rAf Highest Awards jn Europe and Americi .' til . o- - f I 9 i
The Charlotte Observer (Charlotte, N.C.)
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March 25, 1906, edition 1
16
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