Newspapers / The Charlotte Observer (Charlotte, … / Dec. 2, 1906, edition 1 / Page 6
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Fails - and Fancies of FasKisn ' erobr n 5 the first wlnt;'; : month! , It alway. ema when we are this tax along; In the wMon. -winter U Half gone, but It la, la fact, hut began. Now It l, too. that Chrtatmaa begin, to cat Into our bones an myl How busy Santa Claue Is tith hi. mall. Every title tot In the land .to hvin hi. or ner wants put upon paper and eoon the fat stock tngs will hang bursting with their content.. In the chimney corner-and - the leana ones yes. there will be theM too. but we like not to think of ; them. Maybe If we did. mmc of 7 thew too. but we like not to think of that day. . o . Tha color for Pcccmbcr are red nd gold a preny """", V Talesman, tho carbuncle flower, liot ;Ti iwhlcVi la not a flower, by the way. V tt -nevert heless, most appropriate.) J' -while better yd "happiness," is the v fcetttlment. Bcothovcn Is the eompos- r and. therefore, wltn Christmas In oar hearts let uh mingle music and merriment, and bo glad of the month. . . it aeema that grown, with watata 'aomewhat abort are ratner on the In crease at leant we have number of ;"ucii atylcs shown In our fashion books. Such a costume, also, we have. waistbands. The .leave, ara short and full, being awarthed In laca or .how erd with llttlo rosette, of narrow at- ln ribbon. "Come, and trln It a. yon go On the light fantastic toe,1' said Milton in "his day and ao It will be, I suppose, to the end of time. Sketch No. S baa here to-day a costume designed for a DANC1VQ FROCK WITH SHORT SKIRT. and while eomo of us may think such things unnecessary there are many who do not agree wrta u. uk'itwio we give the suit for wnat it is wonn. It may be, loo, usea ror many wunu ler purposes, no doubt. Tne walking length skirt ha al most Invaded tho province of the re ception room. The latest dancing frocks for mld-wlnter functions show skirts that barely touch the floor and are Innocent of any trained effects whatever. The only exception Is tho Princess skirt, which, the mod lutes say. an never be worn at State function without a train. This dainty toilette Is fashioned of cream colored enlffon cloth, and Em- CHARLOTTE ) DAILY 1 0r33SvXIt. DECEMBER 3, 1003. - SOME.HINTS AND HELPS FOR . TOE BUSY HOUSEWIFE ; - i .' ,. -P" I him mi' m 1 ' The Hurtled IUmIIic ' ' ,u. 1 lu-uiiy uii- rlbbon-velVet giving an Incongruous, but extremely artistic . finish. ; - - -, Btlll do wa hear of the plain Cloth aklrta being aomuch used with the little, t fur coabt, and therefore have given In .ketch No. I one auch ooa tume. styled -v -: Vv 'r ' CLOTH SKIRTS WITH FUR HIP ,; i-'- s.. JACKET. r f.' ' ' Tha aoft smooth flnlahed cloth, ara the most successful fabric, of winter, and In the latest frock, and frill, for mld-wlnter. they are glorified by bo lero, and hlp-jackU,' of Rus sian aable and other fashionable furs. A aoft shade of brown cloth streaked with glints of orange I. used for thi. costume, tho skirt having two super posed skirts cut away at the front, stitched and trimmed with brown silk crocheted button, and soutache loops. . The coat of sable ha a border and collar of Its own pelt, and barely touches the hips. The front li trim med with large decorative buttons, and so arranged that a vest of cloth or ve vet could no lnieneu, 11 ucmi. Many of the ultra-smart coats of the year are supplied with these odd lit tle vests that add an unusual aain ty touch to their beauty. Completing the costume Is a little toque of sable turned up at the left side and trimmed with u brown and white bird. ('Costumes of thlH descrip tion are all the rage In Parts, and the fad for combining rloth and fur In tailored gowns Is growing rapidly. Sable Is used for the browns and dark greenn, as Is also mink, while chin chilla and baby lamb are reserved for blue, red and the lighter tones. According to my opinion for a dressy blouse, there Is none pret tier than those formed of ruffles and I am glml we havo a cut of such a walMt In our sketch No. 6, this being styled simply ! Till: RI FFLKU HLOfSE. Th.re Ih no style In blouses which lendH Itself to greater variety 01 !tr.tmf-nt than the ruffled ones. It lean be made of the cheapest materials or the mom costly, yet It Is always nrr.vhlcri the cut and lit are perfect rinintv ml becoming. A model which , .shows oiiie new Ulcus In trimming Is J i rule, I here for th benefit of .iilers. The foundation Is of net. and narrow ftpajiish lace Is uned fnr the frills which Vover the bodice, except for the round yoke, which Is f..rnieri of silk srauze. barred with fine .mm Htrlnes. The yoke Is bordered with presents of lace applique, whose, nvi rlaping ends arc oqinneu wun uny Vlenclennes frills. The high inllnr has several touches of .nlnr produced with silk ..mhrlnrl.rir threads. Pands of i.larU rlh'hon-velvet stitched down the front and mulshed with small hnu and enameled buttons add much to the el-aance of the blouse This trimming Is repealed In the liign fitted girdle of moire. I'nuMia) I attention Is being paid to giruies mis iion. and there ih a lennem-y n -- vlve the pointed effects. Individuality i the kevnole of all the novelties along this line. CXRIOVS PKASAVT SI PEIt-STlTION ''''.V.'.-r.v-'.-vrr y . 1 I ..''.1 'A ' CODFISH BALLS. - i, . -,. k- -.;,' - . ', , .,'.'7 r ; ; ...... ... V'.. '-'r "X y " ! - " ' - : ? , JyT . - - - : ' . ' v. y.f,t- i , ' i f -i- , , . . ' m ' . . ' ;. : ' - - '. , - -ft - . ,. ' ' J ' ' : . .. -t -4 . ... . , i . , . ;.: f ' .;. . . , , , v . .... .. v. t'.rV '. ' i 1 . I a VI- iC I. j "T." ' ',1' T . ' yr V 'A st'I''. . e-l sJJ . ' II MOCK CIIAELOTTE3. Tbo bent gait fish I. a thick piece from a tar whole tahMbjj .ke ejer . .- "J well cured. .But vt.t few bousckeepw.. however, now keep ' , SrBror balveVlnto "ew strtiw, - - BoU two level tableaooop. of -agar and on hand, therefore that Bold In .mall packages Is J c o? water together until thlck -and stick th. trlpa wfthlhe mmr to the whole aquarea forming Doxea. i.xiis a. nroro u ' " ' it v, . move the centre of deeper squares or small cakes. n Beat iwrne cream with a wheel beater, sweeten, add vanl l a flavoringf and 1111 each box. If the cream. S tWckdKIthlrd milk to prevent tumble to butter by heatbJgv . " h.. " T. m.v. .h.ritt maan creirm and fill the boxes which . grrmoreifyed ... . i i .aHn for a nn annn n iw urawu nuu v 4 wav - Tllis IVsuy-Aompllshed. because the fish and potato bem previously cooked the fat may be made very hot and the balls fried Just long enough to brown -welL A flah i cake on the contrary la sauted In a little fat and turned to brown on both sides. Pick enough salt cod or whltefish Into tiny flakes to make one cup; par and cut potato Into small dice to make two and one-thlrd cupa Put the fish and St into a kettle, cover with boiling water and cook until the Jouto Is tender; drain well and beat with a potato masher until a smooth, creamy maaa. Now add a well-beaten egg. one level tablespoon of but nndontquarter teaspoon of pepper; when well mixed, form Into round balls which mav bo fried at once In deep fat or set away to be used later. tv from the fat with a skimmer and lay on brown pajer to - dralu. Garnish with a sprig of parsley. ALICE E. WHITAKER. rtMta?r of wld water Vnd dissolve la five tablespoona of hot milk! add six level tablespoons of amour and strain. Boat three and . teKlfVo thto cam and fUvor with vanilla, add to the gelatin mix- nd nil small cups. Unmold one cup Into each cake box. PL-m which ls whipped In a churn Is better than beaten cream for char loSr?usI Bet the cESrn tat thebowl of cream tip It slightly and whip l? iJtnV 'th T dRgli xm slowly and making a quick downward, atroke. As S3lHli5 dip It off on toTcSander set over anotherlwwL Tura the cream thS dritai from the whip back Into the first bowl. plre 'nullum and velvet. The nklrt Is simply plaited and finished with a border of the velvet above which are handsome encrustations of lace ap plique In cream and palo green. The nppllque continues up t'ne. Bklrt to the waist line, where It Is met by a gir dle of white satin. The fitted bodice Is cut with a round neck and shows a vest of em broidered chiffon shlrrtd nt the neck w-lfn a little nulling of net Bnd real Valenciennes Inc.-. Draped over the bodice Is a fishu bolero of Kmplre jjreen velvet with the iltfht side cross ing over to the 1 -f t . mid fastening un- l r :i lnrge tint sliver iiuckk-. I,,,!, Ih hnrdi-rcd with beautiful I i r.i,. nnd iri'Hin colored silk fringe 1 very Uny side plaits, prraduatlng about j -lt fTc il sleeves of embrlodered ciilffon the front and bip frm four to tlf- ,.lluKt,t with silver buckles and kh'IK teen Inches. Al the front Ilie Klr.lle ( (1 vufjH llf velvet nnd laee. . orn- U finished with little iiiss.-ls if blue ; 1hP of what has been vol-j Ilk. A square bob-io outlined with . , .1.,, r,.t(.Ht of uilvanee lelneU in hk.-U il er the cptlon of , JN THE 1 1 EIGHTH OF FASHION. , Tha short waist ldta Is success ? fully developed in this modish frock " l af figured marquisette ornamented with bands of colored lace and puff - Jngs of radium silk. The new shade ' Of powder blue forms rne prlnclpul color scheme of the toilette, the Hk tires being In a darker blue, with touches of Alice coral, Jiellotiope und "iroae-plnk. completng the beauty of r the lace. - A deep band of trimming Is set In '"'.' fne skirt shove the hem. with puffin- of blue radium ml on either edge. V A I tha waistline the skirt Is laid In tha colored laee han(c oxer the g'r- : V die and Is ui s.iiar.i mi the n.-i k. V dlscloslna a (haimlhg '-st of while ' . embroidery guillte An atlra. tlvvc ' finish Is Kiilned for t n- sleeves by i combining bands of Ins.-itlon xxiib : ruffles of net ulid plaited ibifTon in ',7-"-'tJia cuff St the elbow. A llttl to.u.- completes thi i os V,.' turn, belli workeil out In poxxib-r-alua Velvet, trimmed sltuplx x ilb ..I on' mld-wlnter creations. In sketch No. 4 w. have a cut for u nut. the mptlon being AMON'1 T11K MODISH M II.I.INKK Y liKSICNKKS. This wonderfully smart 'oat Is worked out In varying shades of datk red, with HurRiindy as tho lending note of the color schenm. It has a picture brim set to a "Jam pot" ' Morses Ridden hv the Spirits Winds That Waft Thanks of the leak Iondon Tribune. II was formerlv almost universally believed that All Paints' day the dead were permitted to leave their tombs and to roam abroad. In some parts of Brittany, und In other places, the peasants even now are careful to lock up their horses In the stables lest the, dead, rising from their graves In the early morning, should seize them and ride furiously to some distant spot they may havo frequented In life. In the northern departments peo ple refrain from slamming doors sharply on this day lest ttiey should hurt an Invisible snlrlt entering, and the children are forbidden to throw into the hed"es or trees for fear that ihe missiles should wound the soul of -some departed relation or friend hovering about In them. Ill Alsace little lampr'. laniorns mui glimmering tapers arranged In the form of a cross are seen burning u.l niifht long close to the ground In many a cemetery. They are destined to re)olce the souls as they rise from their graves perhaps the most common or an superstitions coiueining the dead la that about noon on All Saints day there comes a gentle gust of, wind. The peasarrts in Hi- Held raise their i ... ii... i....... mid ex uectallon of I I'uim ni' -( - - TOILET HINTS. A FEW 8i;OORHTK)NP FOn THE bi:kker of a noon coMi't.tMun. To hVe and to hold a .oninlexlon of clearness snd softness, tne very nrsi step Is absolute cleanlinf f, this only is arcomplihed hV the dally Internal and external ablutions. On the internal Daitl depends the health of ihe oigans of di gestion, the external, the vroper rune- m ... l ni.n.illu lilillllrllin I lions or in mi". j j , on the other. How often the first Is en tirely lost sight of. It Is very simply taken. In the mornlrg Immediately af ter rising sip very slowly a glass of boiling water, one very Inn-orUnt point Ihe water should be freshly boiled. You ci.ii sip this whilst diesslng. n little trouble I'll admit, but the good results will compensate you for the Inconven- 'You have begun the dav well, continue tho good work by every two hours a gluss of water. If yon are not fond of it commence with a half glass and grad unlly Increase until yn have this dis llk conquered and are drinking the pres cribed eight pints. Bear In m d you ..... i...iiainr for vourself healthy or gans, a complexion free from disflgur i . UimnlA unit bbirUheads. ih. virtues of an external bath the mode of proeeedure every one of refine ment Is fully aware ami no iiirmer ex plapstlon trom me Is necessary, but I : i.i hi., m iiisrat In addition to the W UUIU Hsi " S". , dally cleansing bath, a cold spray, there U nothing eo equal It in giving freshness and elestlelty to the skin. .... In following thee directions the body la started on the right course. Its dee tlnatlon a good complexion. Whilst I do advise water Internally and the free use of water snd snsp on the body when It comes to the face 1 draw the lino very tight on soap The race skin needs speclay attention, it is expo-d to dust end dirt that even the weal g of a veil does not entirely protect It frqn. Noth ing will remove this soil like a cream, n delicious soft crm upplled with the tips of the fingers In an upward, outward direction, which you remove at once with a tosol oi soft texture using this same movement, this compels the pores (0 w-lld their contents as nothing else lAlllr! miHSllltX' llO I wll say hi re and advisedly too. that In cases i f acne unu eczema soap aim water should never touch the face, und they will i.'ver be cured If the use of Isitli Is c'c.tlu.d Soap Is an Irritant to (he lac- i-kin. 11 causes more lines and ...i.bi.. ii.. n worry or care. ng i r.-iim is useu ph'-ii ioko. 1 white vaseline and one ounce of while wax; take from the firs and before the mixture cools tlr In four drone of oil of rofe. The following masage cream is a very gooa tissur uu..u-i, u j nod have no fear of a growth of super fluous hair from Its use. Melt very Blowf ly In a doubla poller four ounces of al mond oil and thdee ounces of lanollne; then add tannin, tnree arsenms. i" from the Are, and before the trrfxtur cools beat in two drops of oil of lemon and two drops of essence of caleput. EL.BANOR. MORRIS. It Is usually beat to make a quantity of it some day before making the candy Itself. Jf U feels grainy after working or If, after stirring. It la too oft to handle, add a rew spooniuis oi war . It. melt very siowi ana ocu over a .- ond time. ' COOKING LESSON. i in F1NB CANDY MAKING AT HOME. U We have the sugar syrup boiling nlce lv now and Jiave learned how to wash the sides of tho pan to prevent forma tion of crystals. Should a black or dark blue scum appear it Is caused by an undue amount of coloring matter In the sugir snd should be carefully skim med off. At A ritthe syrup will boll like water; as the cooking progresses the bubbles grow larger and heavier In ap pearance. After ten minutes boiling be L. .t tho svruu. Using either of Two wavs. Have ready a bory of Ice water; In it dip the flnegrs until they kmi. a thn without wlDinc dip them n.iilv In the syrup and back In the r nr a little can be taken up In spoon ' and dropped In the water, care being tagen noi iu ' , , first method la better because quicker and the chsnges In bolimg . syrup very rapid; there is no danger of burning the skin if the movements are quick as the nngers, being chilled, can scarce i.. i ii... rhsnres In temperature. -eiK .omnia of syrup should begently rubbed In the water between the fingers if it adhers togetnea eimugn iu lunu n very soft ball It has reacni mo proper iX ...I rh ftsucenan should be In- i . . . i v. ruiuivsl from the fire snd Its contents ooured on a platter (or marble -..I.. .livhilv sreased with oiled butter. As the syrup cools a thin akin forms over It which, when sufficiently cooled will allow considerable pressure of the finger without breaking. Should there be a hard crust instead of a skin It must becompletely removed or tho ........ will irranulatt. Now stir the .ii. ,i,ii wnrm svrun with a wooden pnd dlr It will first begin to cloud, then nil ihe time srowina thicker and harder' to stir. When like a thick batter .,uiur it oiilckly In the hands und ,.nl knend like bread dough. ...U.i.,... lo knead untt: very smooth .;,i. ti.pn nut In a wide mouthed , . ... ...' ro.-i.r.tMcln which can be tightly covered. Berafie all hard blU of pi.-. ,.iiit-iMiiiir i r.-iiin in iihpu f'H-n iiikih before re,!,K. ..ml If the lines have candy iron, ud; , add to not made II. ii appiarance their coming "at boiling. Neved try to Incorpor- of t,V?,:.V.i,!'woVfrie.rn!nr, -k VhVcre.m a. they .wouldspotl "m to va.-r.te to nil their place, with the '"ii Q for mnrng , fon- Iwalthv liss.is. building It with a mas- . ''e Jiy "S, jng drawn out but In rage -cream Vigilance on ytiur part "V-.X, It pays to give-close mskes then- ..to.,, .mite dlffu .-ult. I n,kn?ion to details nndX the beginner will give v. .. .. . lean.lng cream w I U h ,;n'D?" pare(, fl)r more than one full- at nlKbt. It Is only neiessry ... lead wafting tl.e hoi ..t.d ...Id water uueri.a.ei i ii double .tl.. 1 f. .r It I j leeiu.H ... n..i.i; . i .,1,1. itlnn their thanks lo n.e uxmg .or ...... tor ' - " V four ounces of Ol lliem. ' iwuri "in. ' prayers 'iiietnbrance i . . Av ..-An 1... ileum kettle has leen known to prevent It from properly creaming. If tightly cov ered, fondant will keep for weeks so hat TABLE TALK. AN EARLT WINTER DINNER. Beginning early In Noverber the mar ket offers us fresh pora sausage, in large cites, wnere com storage iams are unllmltea, pors. ran "l T' Ti had at any lime, oi year; out n u"iu be taken into consideration that at best It Is less easily digested than other meats, owing to the fact that IU fibre Is not striated as we find It In beef and mutton. It la llio a 'greasy meat, hence better adapted to cold than hot weather. At the same Ime, when properly and carefully cooked, I haa a dellahtful fla- a it. rt.n rpnm nm uuuuii.1 ui. fPW years ago we would have added that another of Its merits was Its cheapness; but when a fresh loin ooeta from eight een to twenty-two coats a pound, as we nrii.Mi it in one oi uur ii.iv eastern oltlea, it must be classed as a luxury rather msn a necrB.iy. . ever we all relish an occasional roast of this kind and such a dinner aa the following gives us a wen p.un enjoyable meal. Roast Loin of Pork Apple Croquettes Spiced currant sioiub . Whipped Potatoes Creamed Turnip. pv r.i.nr nd Nut Salad wi.ii. rhm-mt, Ralls Wafer. Hot Apple n wun . Coffee .ian.iin the meal for eight per- sens take for the soup four large white onions. Peel and slice them, cover with .,it nf Kniiinr water, and a half leaspoonlUJ oi sa.i uu until very soft -then press tnrougn r.ii.binir .through as much pulp possible. In a double boiler scald three cupfuls and a half of milk. Rub to gether one heaping tablespoonful of but ter and two tablespoonfuls of flour. Di lute with some of tbe hot milk then turn Vv... dmihia bol er und stir until smoothly thickened. Blend with this the onion pulp, add salt and aycnne to eeason well and simmer for ten minutes before serving. A pleasant addition Is ' i k ,nin Heed stale bread (free from crust) Into tiny . die and frying golden brown In a lltllo hot butter, t. .. tuam in a sennrate dish. In purchasing the roast be sure that .... ...ah.r ntfUs the back bone a ne cessity in carving and remaves the tough skin. When ready to use wipe the out ... k. n.ii with a damn cloth then dredge lightly all over with salt and pepper; some like to use also a little ! !.r. .. iui this seems out of Li,.- .hm there is no stuffing. Place .... in n drinnlnff nun and have the oven very hot nt first. Allow 15 min ute!! to, a pound. As soon as the upper ride lsVelt seared pour a half cupful of boiling water In the pan and with this and the fat mixed with It. baste the meat at least every fifteen minutes. Should tha loin be unusually thick an extra allowance of five mlnitea per pound may be added as It much be thor oughly cooked. When done transfer to a hot platwr; carefully pour off nearly all tne tat in tne pan; i me .co....iv.c.. add a tablespoonful of flour and rub it well until a smooin pusm. ri pan directly over the fire and .tlr until browned then gradually ad boiling water to than to a gravy. Tasta to see thnt It I. well seasoned and strain Into gravy boat. o.r. fii.nrtor and core six large ap ples, steam them until tender then turn arid nna third of a cup ful of sugar a.d one quarter of a grated rund of a lemon. Place at the side of the fire and stir occasionally until as dry as possible without burning. Set off for a moment men uu u """i" ful of butter which has been rubbed to a paste with one tablespoonful of corn starch and a pinch of .alt. when monthly blendeS add the .lightly beat en yolk, of three eicgs and stir, over hot water until very nuva. m, quite cold then gently form Into small croquette.. Dip each Into .lightly beaten egg then roll In fine dry bread crumbs. Just before dinner fry them, three at a tlma. In a kettle half Oiled with smoking faL It win take nut a raoroem i.ei -j th.m Drain for a moment on soft paper and use as a garnish round the roast. . , , Early in tne aay m" package of granlated gelatine In one ouarter or a cuprui or cotu ww-r. o Ttumbler of spiced currants where the contents will warm mrougu. aoaked gelatine over hot water until roeltrd then stir and blend It thorough ly with the spiced currants. Fill small fancy molds which have been wet In Zli I water and put aside until cold and firm, serve mesa , wi - -v- will be needed. Put through the rlcer while hot. add salt and white popper to taste one tablespoonful of butter and a third "f a cupful of hot milk and whip light and white. Pile In a hot ""pice sufficient white or yellow fas pre. ferred) t urnlpsand boil until tender In unsalted water. Make a white sauce with one heaping tablespoonful each of butter and flour, two-thirds of a tea spoonful of salt a cupful and a quarter "f milk. Add the drained turnips and a dash of pepper nnd simmer very gent ly for flvo minutes. To a half pound of pot cheese add two tablespoonfuUT of melted butter salt to taste nd -sufficient thlcx swet eream to make It Just soft enough to moll rdeely" Form Into tiny ball, and arrange on a. Plate garnished with celery tips. For the "atad mix equal quantities of riieed celery and walnut meats, add a n ayonnalsey slightly thinned with whip ped cream and serve In a salad bowl garnished with celery leaves. Use tart apples In maamg the pie and a rsther rich crust. Heap the thinly "...VS . .nni.a m the centre of the pan. sprinkle liberally with sugar and very slightly with cinnamon or nutmeg ns prerred. then dot with a tablespoonful of butter cut In bits. Adjust the top ,uld bn toPcO)fRea.hiAPiece.BEnFORp Among Motllsh Mil Hum Designs. rhlb "':'n sketch " ' : It .hOW II CUlb d iTJlK KAHIIKAI!I,I aj.d blue heron", plume. iiilli.-r u novel Idea I.IHKt'rtK. ... sn.1. i. .Iini.lv ' t I ri ii. r i out." the Idea being borrowed fiorn the French. Two novel deslgriB are illtisl rated. kelng devcloiwd In soft sllg mull and liberty satin. The first model or mull 1. alled with a bolero of heavy Is'-.., . flnlahed very Irregularly m ti.- fropt and about the sleeve and enciust.l ; With large raised embroidered Mow . era. ' A flounce of. finer lace borders tha bolero, falling gracefully over the fnvll. flllvery blue lllx rty sat in, laid In tuck, and fitted at tha back Is used for tha aecond llseuae. Tucks .Iter patlng with Inwt bands of lac .form a square yoke at tha front, and this ia bordered with a rteep ruffle or cream colored Valenciennes lace Tne bottom of the coat is nnis.r - with h.m deep Ihemstltched hem, t t. hed tacK. oov. Nothing I. dal-tlef for dinner -vesr than thesa. dallghtful co.u. wbh-h miirf b fluffy and elab orate, to xpr's- tha blgheat ire of alegaiM!. Tn.r ar worn, in mo.t inataocaav wltb femplra trts, and civ. ona aa opporturUt .brlngloj la all klad. of , dainty girdle, and .ro.in tun latter. however, being . ... i .... ...i thi. ciMtipie.eiy ....uie. a"u ( weight of lustrous red fliinnels. Ihe Vint tilts decidedly, but the Incline Is j rather suiewarn uiii inoim...... n- expn-sslng the latest edict In regard to wearing the new hats. There seems to be a threatened re turn to dark tones In ha's for mld- ih. .11.1. ia acenm- Win.ei, ff.tiri.itiiO - - - ...r.vir verv light gowns. Instead of combining a neutral shado with a bright one, as heretofore, for their . ..... ih. million., urn consort- Ing dull tones, and the rather sombre ...... .iiinitn. ia resi.u. . u - tliilc In the extreme. There Is no falling off In tha num ber of strlch plume, used In decor ating ultra-dressy hats and 'e-thar. of the cholrest qusiuy a i. ii,. ...ii amok, grey, brown, Bur gundy and green tones, tha new piumne " ...v. ----- and It 1. frXJ"Z5 thii gaii A it inn inv ri MPKiin ui...(... rVgr with tiumii for .n::?T .,Ani.nn . 'A akAMf I H aft fMWII With ne.d. tail and. paw In .w-""'; tlon that is. n su.. tha nsck tbr la bow oil MM m if- JWIU , ii ii irf,imm i i wjlm i mix mi j suiim. a , MmmW . 7J .W& i 1 1: ? h , h w rut mi liii m r m-j ", j . r witw. tt "x w m i . -. ' ,vip t-ib kf .1 w , w II II . ! I II .. ML I I I mx& ' II - .1' Wfwl ,niX 1 I is s ip. ,ii- c-." b 1 - . . ' . -w...i:w.rA..MMj(fif ,iMs-r , a ,7 . ? ... : i i . k b ri, i I'll a 1 . ' 1'r u i A I .T:.. V.-;a'N. iTT .'? r:'.' V'vr''-1 ' , I": ' la) " TtW'aMsg .tsavjrtWMj.; " ' ' - .. . ; "v;'.: ',;''" '.'''' .,;'!.' '::.. . '"t;.','-V':H:':-i''r!;c,H .v.t- CkHh BUrt Wkh Far HJp-vacact. N at . . ' ' ' , ,.-. ' Dancing: .... V- 1 tYock ' W itli Bltort BldrC MsMtaU t'. jstsMiJ; I r .a l -
The Charlotte Observer (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 2, 1906, edition 1
6
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