Newspapers / The Charlotte Observer (Charlotte, … / Nov. 11, 1906, edition 1 / Page 18
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.ciiarlotti; daily or,3.:nvi:n, kovi;:ik.;:i n, i: and re '.In an Jcr .lons. . At urely many er ovenlng 7 made- after modes... If you torn earlier In nought that heavier yOlnr to bt k feature ,d winter fabrics es this be' noticeable In frock. This, however. ven the case. In the days .und mothers allka were Judg jrdlng to their ability to atand i Now ' while brocade and ex ,-te allka are again, very much In I. Embroidered vogue, and while they "retain all . winUtmm nA .him m m r vt are they pliable, and their combina tion with chiffon and gauxe make H possible to gain all the grace that Is desirable." '.In the nmt sketch of the Dsae to ssy pe nave an i-xmiipin ui m. ruuu style of evening sown, and also of 'much emoloved for the construction of guch garments. The suit In styled mm . Jladdsoma Coal la f ' :' -' " ' ' ; ' ' ' y mmmmmmmmmmmmt-mm mm nOTMaMHMOWMBaawBmiBWt ' . .-I wWt 1 Zt ' . I -VII Til .MMaV 'a . ; 4. in i ii h uui i'. 1 ihtLjJVVLlt l .- iitiia .mw . ii 'Stars, a i am i . . e,v h i it bi avi 'sbs. irrr a m BT T f gfGlBWIi.BBB B B B a 1 V Sl ' n r i w -w W T. w m IB SSJ I B m - " r jtriii " ii j isfft- r naint - vm. af j.a ' r. -v rmmm-mmm rmmmmmmmm 4- w. -mm m m m m sa r bw s m m r I t t , Vv iJX I Iblhi ST 1 rnKW Ml S a-CT A in raiy 7,y J J : WW ' nirxa 4a.m. y; in km -r tsts 'ami mil i i a -k. i inn iiicvu yyjrffi. . i 11111 r ni r.u. fnMt.nni tr ia:m T IIMI II "THl lilt t II I ' V IKIUII m C,i 1 r ri- Ii - M ' I .1 rashten voniy. trZ-t A note of distinction Is struck la thla exquisite evening gown, develop ed in one. or the new fabric of the Mtaaon -embroidered voile - marquis. Moat novel ia the arrangement of the klrt. which, haa the fulneaa disposed of . In ' amall . tucka about the waist lino, while broad fold A heavy lace Insertion outline the Idea, running- up the aide of the front to form a fanciful design. The back of the aklrt la made of plain allk muslin laid - In - deep tucka and thla la divided with a broad plait of exquisite lace. The blouao Is cut with a aqua re neck, below which there l a narrow V-shaped neat of lace. Handaome strips of embroider ed ribbon edged with lace are draped across the front la flshu effect and Voile Marqulne there Is a delightful bit of contrast afforded In the soft folds of black satin merging from the vest, and drooping over the round, fitted girdle of plain satin. The small sleeves are formed of lace ruffles worked with coloid silk threads. These new voile marquises promise to be extremely fashionable, not only for evening gowns, but for all kinds of ultra-smart house toilettes. Or nnmcnied with lot-lni of Bruges and laces of similar character, they are J , "t,-' ' ;'s;i.-'i '-Hi;--,'. Black DrvrnMolh 'lr l ;, ; , f - " The Cull of the unuaually rich, and simple effects In construction are best because they show off the fabrlo to best advantage. In sketch No. 2 a design Is given LITTLE COATS FOR DRESSY OC CASIONS. Fashion haa bottled up much of Its smartness In the delightful little coats which one finds at every hand, yet in infinite variety. Two. of the lateat models are sketched here, both developed in soft aatln-flnlshed cloth In the palest cream ahades. The coats are Innocent of anything like nugnesa, yet they follow the lines of the figure to a certain extent, espe cially In the case of the first design. Tho front la plaited below an elabo rate bolero effect of stitched cloth bands embroidered with narrow white silk braid. The full aleevea open tn original effect at the back, where they are edged with little ruchlngs of white silk. A broad band of white silk braid Is stitched upon the sleeves at 3. Little Coats for the cuffs. With the exception of narrow frills of lace upon the sleeves, the second model la self-trimmed, tucks and bands of the whits cloth being am ployed for a very' smart decoration upon the front of ths coat.' Thla Idea finds repetition In the sleeves. There la a narrow vest of cloth trimmed with tiny whits crocheted - buttons, but lagre whits cloth buttons are ussd to hold In place ths ends of stitched folds, wherever such treat ment adds to the effectiveness of the decoration. Although white , is rather an expensive luxury, It Is seen mora than ever thla season, being used for- alt occasions, and In;, all fabrics. ' .v- ,-; " In sketch No. 4 we.' have a.1 good example of TUB CULT OF TUB TAILOR-MADE. The popularity of striped novelty fabrics for smart tailor roadea, doe not wans, and some of the prettiest models designed for the present sea son are In these materials. .What could ' be more trim than this street coatumu, n very dark brown mixture, threaded witn an unmistakable . line or white? Ths skirt la plaited and self-atltched In graceful curves, whose outline is accentuated with .button trimmings of dark., brown velvet. Thets"irs a glials of pfalif velVwMS dashes of the fabric are Introduced upon tog front and aleevts of ths ' 1 . Tailor Made. U square bolero. The new "wing" ef fect of the sleeves adds much to the smartness of the dpslgn which has al ready established Itself as a favorite among well-gowned women. The striped tweeds are Inexpressibly use ful for autumn wear, being warm, yet light. They do not easily crease, and show off a good figure to perfection. An" uncommonly pretty felt accom panies the costume, being In a very pale tan shade, trimmed with dark brown wlnga and ribbon to match. Many of these little coats are lined with Inexpensive furs for mid-winter, hence their success when the snow files. Sketch No. 6 shows us a NARROW TOQUE OF BLACK BEAVER. The little hat which forma the sub ject of thla Illustration Is one of the latest French designs, being at ad dition to the already large family of toques. Its chief point of difference Dressy Ocasloti from the derby4haped effects Is ths brim, which turns up smartly and la quits stiff. At the front point an Idea which ths Parisian milliners are emphasising to a great extent thla sea son. ', ; v V Nothing could be simpler than ths trimming of the hat, thla being form ed entirely of elegant ribbon, arrang ed In a smart bow at the back, with several of ths smaller loops drooping over ths brim. Beaver is In great vogus lit Paris this year, being at Its best In black and white. In colors, however, there la a charming new felt called mole' skin, which looks exceedingly chic trimmed with large birds and flowers of soft panne velvet. These moleskn, felts can be dyed to any fashonable shade, and are very rich In the browns, . reds and purples. . ., Ths natural eolor. Is. of course, grey and In this tint moleskin felt toques are marveloualy pretty decorated with the new shades of green, mauve, rose and oranrfev , v-f, ,; ,."" ; ; ; Sketch No. ff display the deign for IlANDHOME . COAT IN BLACK .; f '. Thia model will bs' wetcomo to wo men of tall, graceful figure, especially slnre It expresses new Ideas tn denlgn std Hmmis;,:TlMs made of lustrous, face ; broadcloth.1 trimmed with hsavy black lace, over bands of white silk veiled -with! black chiffon. The subdued effect of the combination trimmings Is unusually de rlgeur, yet at the same time doesn't exclude the coat from the lit of generally servicea ble models,' The back of the garment has an empire yoke, outlined with stitched bands of. the same material, and the bands are outlined with nar row piping? of allk braid. . The front is plaited from a broad yoke trim ming of. cloth and . lace, . narrower bands of the trimming extending from ths shoulders, on either aide of the front, to the hem of the coat. The three-quarter sleeves ; are .- semi-full and show an effective trimming of plaited cloth at the top. Black and white lacs bands form the cuffs and ths hat accompanying the design la of white - felt trimmed with , pink' and blue nowere and a black raraaise urn feather. I--- uv"v,.;.,w,, .'-.".J, . The semi-dressy tailored coats t In smooth facs cloths fulfill all the re quirements of fashion this year. and If one desires a trimming affording mors warmth, thr bands of various rash lonable furs are sure to be effective. Speaking of fur., too, reminds ons of the fact' that so. much Is being said about its combination with lace. Vogus la a recent Issue aays: "Lace is to be .largely used with-' fur - 'thla winter.' even ths most precious skins being deemed Incomplete without Its embellllshment. v A scarf - in '.ermine about the neck merely a three-Inch straight band, has Its long ends ' silt their entire length and filled with, a deep flounce of point d'Abucon shirred In at the top and spreading Into a fan-shaped taneL v The muff, haa deep ruffle of fur and lace, alternating, this frill effect being- ths modish con colt as supplement to ths flat large model muff which, unadorned. Is a lit tje. bars in aspect." v - - - ' Any and all things arei combined with every, and anything hence the lace and fur combinations are no sur prise. Indeed, lace has been used with fur long before this time, with most happy results. , 1 CARE OF COMPLEXION TO REMOVE MOLK8. MOTH PATCH ES Oil UVGK bmis. - . Any facial blemish Is a source of annoyance and much worry to the pos sessor, it is not connneo atone to woman ns men are quite aa sensltlvs over de fects of this kind.' r in either sex you may never hear one protest uttered, yet If yod were to turn a search light on their thoushts. the revelation would be amaslns. and within the- Diivaoy of his ur her room will be found the means to eireci me aesirea cure. The effort or women to improve tneir appearance should not be criticised, neither ahould they be obliged to conceal the means throusn which they are en deavoring to cure their complexion Ills. I am glad tns day is nere tnat toe good complexion seeker no longer enters stealthllv the office .of the beauty doc tor. She now goes aa openly and freely as he doea to her modlat. Full well she jtri: "WW V '"St. ' ! Jfc, LAMB SALAD. Coolf raoneh rice In holllnr salted water to mats tM cap. Cut aomf cold roast Iamb or boiled mntton into imnll dice. Butter a square or fancy mold and pack in equal parts of rice and lamb to rive a marbled appear ance. Cover the meat hones with water and cook for an honr or two. strain the etock and season highly with salt pepper and celery salt Dissolve one quarter box of gelatine or one and one-quarter level tablespoons of powdered gelatine, and pour over It two enns of the strained and seasoned atock heated boiling hot. Torn a little of thla stock on to ths rice and lamb and wben It bag cooled tarn In the remainder; when firm unmold on to lettuce leaves and serve with mavonnaiae, ' - Thla in an excellent addition to the manr wava of tmtng cold lamb w mntton which is never palatable tn a second serving unless well seasoned aa In a curry for instance, therefore the etock or Jelly part should be sea soned highly else It will be insipid. . . The mavonnaMe also rives a good flavor and is better than' a boiled dressing. If molded individually In deep tins or enpa fill but one-third of the pace with meat or rice, Tenllses that freckles, pimples, black heads and a muddy skin will mar the ef fect of the best confection of t rench art and skill. Moles either flat or raised usually exist from birth. By soma the flat ones are considered" beauty spots, as they lm- rrnve tne complexion by contrast, nut have observed that those who consider them so, ore In ths same clasa as those who consider gray hnlr attractive, da not possess either.- If they did they would hasten to the test exnert and have them speedily removed. Moles under any circumstances, should not be treat ed at home. There are many lotions snd salves prescribed that will remove them but a white scar remains. I say U and advisedly, do not attempt to re move them yourself. Place yourself in the hands of one well skilled In the work. Electrolysis is a sure, safe and speedy means of eradication. Moth patchs or liver spots are as a rule the result of an Inactive liver: they ore very pronounced as the circulation weakens, snd are not exactly due to aae ai 1 have heard It so expressed. No mat ter what is tne causation they are dlffl cult to ovoroopie. The diet must be regulated that the digestion will be good If not perfect, and urge the liver to be a little more Industrious by takins each morning a toaspoonful of phosphate of sodium In a half glass of water. Moth patchee or brown dlaeoloratlons ace blemishes thst' will yield to a home treatment and ths process within the ream or an tnat are wining to avail themselves of It. You no longer need to be unhappy over these dnrk snots. - lELKANOn MORRIS. TABLE TALK;,,'';': OCR THANR8OIVIN0 DINNER. ' '' Rhall we adhere-to - the old-fuuMwied dinner or serve-one replete with the la test novelties propounded by chefs T This Is a question which must be ans wered Individually-and soverned bv the tastes of those who make ud our house holds. In any case wa tire Dare a steclal menu and on sr ths -other of the fol lowing may serve us as a guide, ; ' uyster noup - ; Roast Turkey . Boiled Ham . vniexsn ft . , . Celery Cranbarrv Jellv . Mashed Potatoes . Cremfld Onions Huocotash r Mquash .- Cold lsw , ' Baked Indian Pudding Pumpkin Pie nuts v Raisins t. Apples Coffe - Cider Oysters on the Half Shell ' Chicken Consomme ' Turbans of Fish . '- Bauce Tartar Roast Turkey . 'Chestnut Ktumng Ducnesse potatoes caulinower . . f .. . .PrinhMTV flharh -'v." Celery Msyonals Cheese' Wafers - Neaselrod Pudding Fancy Cukes Raited Nnta . Bonbons ,- - (We As the turkey Is usually tbe central dhth we take-It up first and directions for : Its . i leaning and . trussing t will; In a general wuy apply to ail kinds of poultry. tout all pin feathers are removed, thein singe over few spoa futs of alcohol Ignited In a saucer., he nvivs the oil rac at the tall- Cut off Jhn raa tinoiM. te tne run. nun a snnrp knife round the skin Jit below the hilni tit mrh ., inriwvlaa twily the skin: if not Slresily et'ended to by the buti'hee rrraW sut the sinews with a fork; this makes " '' 5 Narrow Toqua the drumsticks mors tender. ' Crack the bono below the leg Joint and sever It: when roasted the broken end Is nulled ore. leaving; a - oiesn vniu joinw , A urn ths fowl on Its breast; slit the skin on the neck over ths back bone: turn over and oull it back; loosen and draw out winapipe ana crop; cut ore necs close 10 the body leaving the akin flap , intact. Cut a short slip lust above the vent and below the breast bone,: insert the fingers: loosen all the organs from -the aides of the body cavity, grasp firmly the largest organ the glssnrd and draw all out to gether. Sever from the body by cutting rouna me ouisiae or veni mat tne. intes tinal tract may be removed clean. In spect the cavity by -a strong light to make sure hat all bits et lunas and kid rys are removed. With a oloth wrung out of cold water wipe out . the Hnslda then tnorougniy run ana wipe the skin. Have reaay a trussing needle . mread- . 4 e with strong but thin twine; this need le Is like a darning needle magnified to U Inches or more In length' Fill the bndy with stuffing and close the cavity with two or three stitches. Put a. little slurring under the breast skin, draw the neck flap over the back, fasten with a stitch: turn the tins of the wings un der the Joints so that tbey are firmly fixed. Run the needle through the wings and 'body to the opposite side, passing over the wing bone; return an inch low er, passing under the . same bonet pull the ends taut and . tie. leaving a few Inches dangling. ' Push the - legs up against the body, run the needle through again, going over the bona of the sec ond Joint; return passing under ths bone; pull and fasten. Run the needle through the ends of the legs: return through the snd of the rump. The bird Is now com pactly and neatly trussed in good shape. Have tb oven very hot' Rub th bird all over with soft butter snd dredge with ssit snd pepper. Place on Its breast In a rack in a pan, propping It with stale bread or potatoes. Put In ths oven ssd baste every tea minutes with a mixture of butter and water.. When half .done turn on its beck and cover with, paper to prevent burning. A turkey weighing from eight to ten pounds will take three hours and Is done when tbe legs will readily separate from .the body. To ' ' ' V- C" , .. . . r-.- ', 4, . '' , i, , .'i I ' i . , m- f ' snBVsTaMV"JBMnsBl t .r s . ''' h ' . ' 1 DAISY CAKE.' ,t - ; . Make a avld cake and bake in layara., Cream on trap of fine granulated' augar and three level tablespoons of butter together, add th yolks of four eggs beaten ontll thick and lemon colored, one-balf cop of milk and one and ; one-half enpa of Hour in wbicb baa been sifted three level teaspoons of btk- log powder. . ;' - ; ;,; , , '-. , 1 Tut the layers together with chocolate melted and sweetened and cover the top and sides with a boiled Icing. For tbe decoration a little of th artists skill is needed, i Beat part of sn egg yolk snd add confectioners' sugar er .powdered atutar until it ia thick enough to spread easily. - l)lp a small new paint brush into the mixture and sketch on the tnP of the esk a wreath of -daisies. Mark tb centres with a touch of tbe chocolate, mixture; Dissolve as ninch green color paste as will cling to the end of a wooden skewer In a few drop of water, snd pnlnt (he stems and .leaves; the result will be an' attractive decoration" of Murk-eyed (Susans harmonising with the yellow esse. . 1 . . flu, i ... 1. 1 . ,..!.. . ... . wwontf uiiing auu nun ii iu. of Black Beaver. ' keep the fat In the pan from , burning pour In a little hot water from time to time. -- When a balled ham Is ons of the aid" Ithes besln its Dreoaratlon on Tuesday. Scrub and scrape off all rusllnese and soak over night. Put. in a kettle with m small bunch of nloe hay. add a snvill bay leaf, a dosen each of cloves, peppercorns and allspice berries. Heat slowly and simmer until the meat is tender, to the bone. Lift out,. remove the rind, return to the kettle and let stand In the liquor all night Drain well, dredge with salt and pepper, spread over the top a- layer " 1 line ary crunius mxu wiuv m iuue of the fat from the kettle and place in a moderate oven t until hot through and nicely browned. For the duchess potatoes on the sec- -ond menu boll and mash enough to make -a full quart. Season while hot with ' butter, aall and pepper, add two table spoonfuls of thick sweet cream, a tea spoonful of onion Juice, a tablespoon tul -of chopped parsley and three beaten egg. yolks Set - aside and wben oool moliT in flat oval cakoa. Lay on a flat pan, brush with egg yolk and brown In a quick oven. Stew on quart of cranberries with one pine of water; press through a sieve and make very sweet Chill and begin, to freeae. When half dona stir In the whit ( one egg whipped to a stiff merlnsru with two taUespoonfuls of sifted pow dered sugar. ' Work this Is thoroughly then finish freesing. Repack and set aside far at least two hours before serv ing. CORNELIA C. BEDFORD. . THE COOKING I-ESSON THANKSQIVINa .SPECIALTIES, iL Beside the chief victim of -the feast ' the turkfcy, are several old-time dishes . such aa chicken pie, a boiled hatn and oyster soup, sll of .which appeared on - tns intnuKfivinc unin 01 our tore fathers. In making the crust for a chicken pie add to one quart of flour a scant toaspoonful of salt then mix to a soft dough with thick sweet cream. Put sside two-thirds of the dough where -11 can chill.. Roll out the remainder In a. thin sheet; have ready a half pound of butter wbloh haa- been worked In cold water until most of the salt la out and it leeia waxy to tne touen. rai it out quite thur and when chilled and firm once more pat with a cloth to remov any drops of water. Break half ot it in to bits and lay over the aheet of paste; fold In throe snd with the pin first pound ' lightly then roll out with a light sweep- -Ing motion until as thin aa before; If the butter breaks through wrap in a cloth and set aside until chilled: then put over It the remainder of. the butter. In bits fold and roll as before. When In a thin sheet fold wrap in a cloth and set away for two hours. Wbsn ready roll out the reserved portion of dough and with It line the sides of a deep dish no bot tom crust is neeaoa. r ui wun pioces or cnicgen previously cooxea until tenaer with mnat of the hinM niravmI. Seasan liberally; add a few quartered hard boiled eggs here and there and. If liked, some pieces of boiled ham. Rnver with the butter crust: silt the centre, brush with beaten egg white, cover with paper and bake in a moderate oven for an hour and -a half, uncovering at the last to brown the top Just before , serving pour Ip the chicken gravy ses ' mil nl lA.t,1 onrl thlnlcAti jut Scrub the ham and soak twelve hours or longer, rut m a settle wun a ounon of clean bay, add a small bay leaf, two dosen peppercorns, six cloves and alx allspice berries. . Heat slowly and simmer until tender to the bone when pierced with a knife. Remove the rind, return and let atand In tbe kettle over night. -Drain, place tn a pan. Dredge with pep-, per, sprinkle thickly With fine dry crumbs, stick-cloves here snd there aud' bake la a. brisk over until brownod. '" - Oyster soup for six will need'vthlrty -oysters. Drain, rinse them and drain gain. Scald th liquor, boll and aklnt for five mlnutea, then measure. Take twice the quantity of milk, best- In th double boiler; for each half pint blend one level tablespooful . of flour with enough water to make -a paste,. turn into the milk and stir separately. Drop the oysters into th thlrkeoed milk ; and when they begin to ruffle add the -hot liquor. Taste te see (hat the soup Is well seasoned and take at once from . th fire, serving with smsll crackers. . . CORNELIA C. BEDFORD. - 'r -v " r.-.'"Cw 1 ' ' ; tS. .. - i -ALICE ztjnrmiTAKEit, )' "1
The Charlotte Observer (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Nov. 11, 1906, edition 1
18
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