Newspapers / The Charlotte Observer (Charlotte, … / May 6, 1906, edition 1 / Page 18
Part of The Charlotte Observer (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
dlAKLOTTIj DAI LY OBSERVER,' MAY G, '100 'i M lit. rfiM., T -m ilium m mi An After do 1 f : 'FASHION, FAD ASP FANCY Uive. Combined Willi Blue) Vmth. idw com w nm ion rimmi . ny , ModlHte Tbe Barr-hoaUrtl Hum '., mcr Girl lU-giwi to Make Her Ap prarancr, Tliough llaM are 1st 1 1 1 , c;ieaj for Hrr to Wear Hlmplo . BJouar of Iawn and Linen. BY IKMtOTHY. : . Written for The Obaerver. 5 The tolce of one who goc before, - to make -,.,The patha of June more beautiful, la tblne, Sweet May!" For ae the flrrt day of May haa 'V en 11 one- ,n tne 0,' 'lay In England every body went a-Mayln;, . and the -prettleat IrtVxIe of the vll- lae wai crowned "Queen of the . May." About her gathered the gay - young- reveler who paid her homage .In dance and eong. Upon thla gala , day, too, the My pole maa erected "" and bedecked with the early spring I .' flowera, while aoout It danced the .merry folk.- By and by came the .. ' Puritan with their at r let notion and aolemn waya, and while thexo were In power In Kngland. the Maynle wss condemned. After tho restro- . ration came the much loved first of V May celebration Including the return ; af tha Maypole but now only In . ' soma villages are the old customs .' kept ap. The New Kngland towns almost all remember the day If 'only to hang basket of flower upon . th front-door knobs. This la a very , , .pretty custom, by the way. and glvt-s - many a silent worshiper an opportu jhlty of paying court to tho objnet of 'his love. The flower of the month la the Illy of the valley, and already the ' jllttle white bells, hedged about In tbetr green draix-ry, are smiling out Upon the new May day. How much " Ulcer to talk about there little child ren of the soil, like whom "ftilomon in all his glory was not arrayed." ; than to go back to the clothes made by the hand of mortals! Tet, since our birthday garment are not adopt ed to wear the yer round we most '. make some preparation for those .. that are. c- - It seem that mauve combination ' 'With blue la a combination much fancied by modistes and people of v ; fashion generally. A tostumu of this . . , . iJ'-s e-i ' ' . . ' W "... . j ' t . ''.,'-. . . i ' tUndaoma Waist of - - - '- 7. on Sfmlo. character I ihown to-day In aketch No. 1 ae AX AFTERNOON MODE, "Damn Faahlon revel fh her mode for Informal occasion, but It is from the atylea of formal dealgn that the woman of limited allowance draw her Inaplratlon. An example I given In thl afternoon coitume of figured chiffon voile In pal mauve, the ahade over which London ha gone mad thla year. With the niaune a delicate ahade of blue 1 hlinded In marvellou faahlon. The circular nklrt haa a panelette of blue Ilk broadening; at the bottom and continuing around the aide and back like a deep facing. The aklrt la cut In flared dexlgn that dlpoe of any fulnemi about the .hip. The bodice blounc slightly over a deep girdle of the voile, piped at the top with blue silk, and rever of the same ullk trimmed with handsome enamel buttons, opening over a nest qf gauie and lace. The puffed aleevea are finished with blue coffa with lace, run along either edge and buttona completing the trimming. A hat of dark mauve aatln straw trlmihed with pale blue flowers, and mauve and hiuo plumes complete the cos tume." Tho bare-headed summer girl I bp'nn ? m,k? hT appearance, i tkf slllinnah sha I ai ' n at at natii as rv. and although she la "not a new ap arlton, the effect this season will be novel. The head-dress Is t re mend -uously elaborate and complicated, and y-t much will depend upon the taste of tho wearer herself." Aa we come more and more Into the real summer dsy this no hat fad will be more conspicuous, and a comfortable fnncy It Is. 1 cannot see why this Ides should not l carried to the churches certainly, at least to even ing service for hats between one and the speaker have spoiled many a sermon. I'erhapa It la I'aul's injunc tion "that a woman should not have her head uncovered " which pre vent h;r appearing bare-headed slthln the doors of the church. Well. In spite of the bsre-headed girl, hats are still given for her to wear, two styles of which nisy be sn In sketch No. 2, under the heading HAT DEMONS THAT PLEASE. "In the maxe of millinery design mat nave neen anowercd upon ua this year, many of which are too freakish to be considered, hat that re not eccentric are refreshing iloih of these models are from new White Silk. Importation and can be worn- suc cessfully by vomn of fashion gen erally. In tha upper left hand corn er) the design sketched U vt cane.. colored at raw dashad with red.' A band of .Burgundy aatln la folded around tha corner, while a bow of tha same trimming secures tha up turned trim,- and forma tha bast of an elegant Paradla . feather. . ." The eecond, model la a . modlrted aallor or, roae colored atraw decorat ed with two ihadea of tha' aame color. Around th crown there la a A FadilonabTe broad band of deep rose silk, and over thla la a atrip of heavy cream. lace Insertion piped top and bottom with palest rose aatln. The large bow at the aide la formed of loopa In two shade or rose satin ribbon. Into which la stuck a peacock feather with the "eye" tinged with rose and pale green. It does not matter that auch a combination of . colors waa never Been on a live peacock; fashion follow nature whenever pos sible, but her law are wantonly dis regarded when they fall to meet all demand. Instead, of the odd little shape first ihown. a more practical and becoming sailor Is being worn and It la destined to continue In favor throughout the season." I wonder If we shall ever grow tired of hearing ot, or wearing the aeparate waist? I for one hope not, for two are given on thl page to-day, and In the wear ing thereof, I cannot Imagine any thing more convenient or comfort able, which mifrht be deslfrned -to take their place. Cut No. S to-day show. A BLOUSE OF LINEN AND LACE. "A few tuck and embroidery are added to complete the effectiveness of thl handsome design. The sheer- cut handkerchief linen I used for IIat"Dca1na the blouse and ft Is tucked at the shouldora and down tha .front. About tha buat-lino tha. tuck are Interrupted by bands of Insertion put' on In financial design: below this they are resumed, continuing al moat to tha waist line, when the' in ertlon la again Introduced, being stitched in to describe scalloped effect. For the sleeve ' tha same decorative . Idea Is carried out - and about -the elbow, but below this point there are very deep cuff of tucked linen, stitched with narrow bands of Vairnctenne Insertion. ; Many a simple blouse of lawn or linen la mad this year by the clever application of a few banda of Inser tion, grouped with line tucks. Any figure op design that makes an ar tistic ensemble Is . permissible end In copying the expensive models, one haa every chance to bring In original variations of trimming.?' - . - c Turning away from the blouse for a moment,' w have lit sketch No. 4. ' .,; V ' ' A' : CO AT ' COSTUM E. v ) ',; ' " This represent one of I he' little "pony" atylea of eat, i whlch r Im press n m a being very pretty n deed. These come with the attempt to ravine the tuftlo sklrta, which are more charn,in In their newest cut He than any of their predereaaora. - The Ilk voile are lad fabrlca for these coatumcx, the .one llluatrated being a dellcata lmln of Alice blue, atttched ith very narrow alike aoutache braid in a tone Mlghtly darker than the voile. A niOHt fantantlo deaig-n la de ar rl bed by the at Itching-, but it la nigniy artmtic. The tunic la atltchnd In very narrow aid plait and fall In circular effect over the klrt prop er.1 The coat, which la'- the newest noaincation of the fahlonabl little Holrro. pony design Is laid In broad plaits at tha aides, the plaita being released a few lnchea above the waist Una to give a full effect. The surface of the plait la stitched to correapond with the trimming- of the aklrt,- and the decoration I repeated on the short sleeves. For the suits and colJar there are shaped banda of soft silk moire, matching; the braid and finish ed with narrow fluting of Alice blue silk." Suit of thl character arc at so mad of wash fabrics, linen being on of the moat popular, for : the reason "It takes the narrow waah bralda so well." Not only the white linens, but those in colore, are also used for this style of dress. Sketch No. to-day again show a separate ' blouse this time not of wash material, however. The cut listed aa a HANDSOME WAIST OF WHITE SILK. 'This semi-tailored model Is an ad vance guard, aa It were, of many other handsome silk -waists that are to be displayed for summer wear. It I cool, and its Is Insured because the wut i built upon tha coarsest of linen aauie. As a relief from the yoke effect the front is stitched with a broad plait of silk, finished on eith er aide with very wide tuck, narrow Thai Please, Ing at the waistline beneath a stitched strap of black silk. Both the broad plait 1 and tucks are 'embroidered along the edge, while a dainty little vest of lace and shirred chiffon is Introduced at the front. A fsw rows of shirring from shoulder to bust line are released to afford the neces sary, fulness. The sleeves are . eri tramely simple, being merely, full puff tucked into cuffs of the same material finished with a band Of em broidery and lace." ';. It is said that both silk and lin ens are made so sheer and the linens with such a lustre, that It Is hard to distinguish one from the otherand both materlala are 'very popular for these aeparate waist. To my mind the linen would have first choice, for the reason that it may . be waahed. Borne of the sllka. too, may be sent to the tub, but never with the food results of the real wash fabrics. . In sketch -No. w have given . ' A FASHIONABLE BOLERO. I ; "Probably the moat expensive Item of the summer woman'a toilet la the bolero, which Is developed . In every possibt combination of the modish material.- Here la a charming trifle In chiffon taffeta, embroidery and Alsncoa laca. In reality there are at- - 1 .. In , t ... t ;-.' 1 ' ) A Coat most two ' boleros, for there Is so much ot the lace foundation that it would be an economy to leave it un cut In case of future use. . At the front the silk Is cut away Into nar row straps, revealing much of the lace, and where the straps are merg ed Into the Jacket again at the sides, the whole Is outlined with the narrow-est embroldery. The upper peu-t Is filled in with lace and, there Is a foundation - of ', the same, under the rippling silk cape." These little coats are said to be aqlte .aa smart when made of the lace only, and of course, when so constructed . not so expen sive. There ere also "model of leleVy Hnen and T laci" which ' ar. neavy linen ana lace, .. wnica su-e very attractive, as well as much more durable and useful than the other mentioned. It seems thtat when made of tha linen, this material is used for the foundation, then "close ly concerned with medallions of heavy lace." They are made in this way, then sometimes the linen under neath cut out, which makes a beau tiful little garment Indeed, especially so warm above a sneer linen gown In one of the delicate pastel shades, In aheer linen, now to be had-at many of the up-to-date shops. Hureiy mere were never so many pretty designs or fabrics as are now offered I TABLE .TAJUC. A JUNE WEDDINO BREAKFAST, The following . menu will answer equally well for a small horns wed dins- in early June or a format lunch' eon. in tne tormer caa n woum un doubtedly be advisable to seat the guests at a number of small tables, while on the latter occasion, unless a large party Is planned for, one large table would be use a. noses, macs, daisies and other flowers,, wild and cultivated, are In full bloom In early June. so. that there -can be a wide choice la the way of decoration. The linen should be white, the main decorations centering about the bridal table. The strawberries should be of good its, and are to be served un hulled. passing small , bowls of powdered sugar with them. After the fruit course, coffee, if desired, may sppear and be served throughout the meal.- -. ;!- --. "-' ' Strawberries Canada Eggs Plm Olas. - ' Toast Sandwiches - Lobstep Cutlets , Cream Sauce ; . . Finger Rolls .... t Salmi of Duck with Oltvea J Potatoes a la Parisian ne ' -i Chicken Salad v -: - Cheese -Straws Ice Cream .:t - Fancy Cakes , .-r. .... - Coffee . :. '7 - , 'v$r-$y t -""V xvyr'y A Blouse of Linen and Lace . Cost urn e. This gives a menu of six courses, and In - giving quantities, a service sufficient for ten persons Is planned for, making it easy to Increase the amount aa many times as necessary, For the second v course. , select small, firm -tomatoes, one for: each person. After wiping out a . small piece from the stem -ends of each, scoop -out' the seeds and soft centre and turn upside -down to drain, sprinkle the inside of each with salt, pepper and - chopped ; parsley,- then carefully drop In a raw egg and ar range the tomatoes about an Inch apart In large buttered pan. Before Mcln hot du th ..i, mr,A mA . with salt and pepper and add a small piece or butter, The eggs will set In about eight minutes.) Put a tomato on each plate ; and pour round It spoonful ot well seasoned Drown sauce, to which a few chopped mush rooms have been added. -With thla serve . sandwiches, made by toasting thin crustless slice of bread.-butter Ing quickly and making into sand wiches with a filling of very thinly sliced . boiled ham. . just enough to color. . The sandwlcber are ' served cold and plm olas passed with them. Open two one-pound cans of lob ster, turn out and let stand for an hour or 'more. - Cut the meat quite fine, v Drain oft the liquor and add to it sufficient milk to make - a pint. Cook together ; until mixed 'and bub bling, two tablespoonf uls . of butter and four- hesplng tablespoonful . of flour: gradually add the liquid,-stir ring until smooth and thick. Cook five -minutes-over hot water; add the lobster,-season highly with salt, cay ene. lemon Juice and a few drops ot onion Juice; cook another five mln utes, add the be ten yolks of two eggs and two tablespoonful of chop ped parsley, stir and set ald until cold.. Form Into small cutlets, lay on a floured board. When alt ar made, egg and crumb, them and fry golden brown In -deep amoklng hot fat Drain on soft paper and etand on end In a biscuit pan lined with heavy ungtased paper. When needed, set the pan in a hot oven Jut Jong enough to heat through. In . serving put a poonful of cream sauce on each plate, lay in It a cutlet prinkl with a trifle of chopped parsley , and pass, the but' tareit rolls. -. ' .. - , Clean and roast a pair of medium slsed ducks; do not luff them. While till rare, take from the oven and set aalde. When eold cut the meat Into inch strips or pieces; break the car- cease, cover with a quart of water and boll slowly for two hours, season ing when 'two-third done. When stralnel there should be a cant pint. To thl aihi the cut meat, a cupful of port Wine, two f n Mnnnnnf nl r.t hut. Iter, three Ubltjipoonful of muah- iroom catsup, rour teaapoonfuls of I lemon tuii e - nnrl anrlira nt i.uralav. Cover t closely and aimmer for hurt n i iiuur; lasie, season and lmmer ten Irninutea lonrer. To mrmm r.n v this course, out Into small hnU nr' flu-a Jaufflclent raw potatoes to make a I heaping quart. Boll in allghtly aaltad water until almost tender, then drain. KetUrn tO tha saii nan Arfr avai them three tablespoonful of butter I cut in dus a little at a tlme-and 1 fully shake or turn through now and Iincii r ion minuiea, mat in putter may be absorbed. . Just before servi. Inc sprinkle them with a. littl ehnn. I ped 'parsley..' -,.,..V;: .-.., I -one-large fowl will give sufficient I meat to serve mora than i.n Mnvi' Clean and disjoint it, then cover with i boiling-water and simmer slowly un til very tender, seasoning when- half dona. IJft from tha llnniw liiii i can be utilised in soma way) and set aside until cold, then remove skin and' far and cat the meat In 'half-Inch " dice. At. this Mason pelai-v la jlnl. cult. If . not Impossible, fo , obtain: lettuce will probably have to' b ub IStltutad. Tear tha croon io,.u. t h reds and mix with the meat, uatng ' equal proportions of the two. In a bowl beat slightly the yolks of two rawctn. with a. . tinii..r . - lemon Julce a half teaapoonful "of o" wi cayenne.'- uraduai-. Ily Stir In ollva nil until tha, mi.t.. . la very thick; thlnr allghUy with a ff 1-. v iciuuh juice or vinegar,, ai- . ternate the oil and add until a pint Of Oil has been tiaaA mnA III. . . Ja quite stiff and Jelly-like. . Keep on T. , umu -neeaea.r. Marinate . the chicken with a French dressing and la an hour add to It a part of the mayonnaise thinned with lemon Juice, uae the remainder nr tha. maA..i. - as a garnish for tha alad. ; CORNELIA C. BEDFORD. ( THE COOKING LESSON. 'BROIUNd V Brolllna? muni V . . , " "t .r " "n op asmc ana i " . ... ...L.t in- iwa ia Droutnt into direct MlnlliU alth K a w.. ina- avoided by frequent turning. - Thla quick cooking In the air, which circulates rinlw tliooo : '. fl .1' . m . i . j ...www im wi mrni wnicn are rd;r iJ?r .for ; ." - : " 1 iM"' " i"uno in me toln and round of beer and the loin and ribs of lamb and mutton.. Tour poultry. mn, smaii game ana bird snay be broiled WhOlS hMftllU thin I. i , . .7 tb else, but meet ahould be cut in. slices " .7 easavjgwr rflaaJF Df) COOK - Ml Kd fores thai nnlalda k.- Mav. - - a - - burned. "7 T ,T - 7 "na Tfl KaAlllna, ,t. M , t . . . .. --- --- anouiu in- nrsi red and should be near-th top of the flie iru woob coaia, cnar- coal or coke I better than coal, aa there la leaa flams, thamfnra u. j... smoking the meat; a aboveiful ot either ow tne iair may oe added to a coaj ur-j wiut. vna assirea result. ' Ff mllot maaf nww h. . J ' . ...a ww imioru 4 Um IWtt causesthe coal flame condensing on the oooler surface of the meat will deposit a , Aim nt na to -,1,11- ,1.. a.'. ', ,7 - - " -.. . .Mw i, umriiw will cover the meat with a thla layer ot burn- In turnlna- nr llftlna- tho to - , t. la stuck into it the Juice will flow out and be walsted; If necessary to uae th '"Sii1 h1ould :Juck in the fat When slightly puffy In the centre and If press, ed with the blade of a knife It win feel firm hilt iAt Wk .... f- -, , . .- , ha. nlnk nnA i lw it ...! a i- -tin . T If cry nd brown It la over cooked, in . wuwi, mo moai naa oeen taaea -from tb Ice Immediately before cooking , m. Ilttla. loiim, Mm. M , ... k.- .11. . I- - - - n - w m.uo n riiuwiq hi which to atuin the proper temperature. ,,. - i 4 BROILED STEAK. , ' . j . ' Trim off any excess of fat and wins "" With a damn cloth. Rub tha broilar with " a bit of fat Arrange the thickest part of T the steak toward the back of the broil er. . At flrat hold close to the coals. Turn every ten seconds until both sides are well seared then turn each half, minute. A steak one IncnrthicK wllf broil In from four to six minutes If liked rare: a. Uttla longer If preferred well done. When half . done season both sides with - salt and pepper. Let a spoonful of butter melt on tho hot platter. Hold the eteak for a -half minute over paper to let sooty fat ' -drlo off. Lay on the Blatter and turn - once that both side may be buttered. - . . ' - BROILED . CHICKEN. - . . . '. Binge. Dllt down the. bsck. clean and" wipe with a damp cloth. Rub Inside and out with a little butter, then sprinkle with' aalt and pepper. . Arrange on a ' ' greased wire broiler. Cook with flesh id toward the nr at first When seared hold- a little tanner a way from the fire. Turn occasionally on the skin aide but ' be careful aa It readily aoorchea. .A ' ehlcken watghinr two pountU-and a half ,; win tsss irom niteen o Twenty minutes; if not well done. It will be tough.- Trans. " fer to a bot platter and rub again with ' ,, butter, CORNELIA BEDFORD. THE COMPLEXION f . For 'thoee who are denrtved of the services of the scientific masseuse, . the - care of the oomplexioa devolve upon themselvea I am sorry it Is not within (Continued on Pace Eight) .. , - Always ' Uniform , Always ReliabU ' Everywhere Obtainable BAKER'S & COCOA btre atood tha tests of time and ; service for over 5 years Be sure that you get the genuine with thctradc-maxkonthepackage. Direction for preparing mora than ) . on hundred dainty dubet la our ; Choice Ktcip Book, atot fret on ( rquto.. . , .-i--;;: ;' f Walter Uaker . Cc ttd. c'aOAoWfdO Dorchester, Mass. Af Highest Awarus in -Vo" Europe and America . CHOCOLATE iliilil ' l" -i. t v'.it '(' ' v- '--w.v...iJ
The Charlotte Observer (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 6, 1906, edition 1
18
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75