Newspapers / The Charlotte Observer (Charlotte, … / Jan. 19, 1908, edition 1 / Page 20
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4 CHARLOTTE DAILY OBSERVER, JANUARY ID, 1003. Si SUM If F Fas y D "Tr it h y If you nave been noticing the cuts in the various fashion periodical you hare seen that skirts, with tunics or versklrts are shown to quite a Utile extent. While thla Is true, the skirts are made in the new "cling ing style which seems to be gaining more ahd more hold everywhere in the fashionable' world. Ruffles, 400, play an Important part, often times two, or even four or at least an ap pearance of four, figure upon one : skirt. ' This la Just he season when" great attention Is paid to evening; kowiu, and- in this clays of dresses we find these polnt3 emphasized -the ruflle and tunic effects. In many ct these handsome toilettes also you will find high neck and Ions; Sleeves. the seve having a kimona over sleeve, ' seen many times in the ' season' girdle is made from the same ma tf rial. The bodice ' looks quite attractive w Ith Its low Dutch bertha of chif fon cloth, embroidered -with me dallions and merging Into one piecev with the Japanese sleeves. The vest U formed of Irregular bands of lace, stitched over pale blue and white checked silk gause and the stock has touche s. of sllve&ri ' the band of lace that runs along Its upper edge. jLQultechannlng are the elbow sleeves to match the vest, these look ing unusually pretty finished with bands of silver lace. The use of a heavier fabric io weigh down skirts constructed of the filmv materials and give them the muh desired clinging' -erred is sift Wi I) 3 Built After Russian Line?. 1 A Mode For Slender Fi gures. but ihe under part shirred, fitting j th arm tightly snd extending In a point well to the knuckles' of the hand. Pome of the latest and iii'Mt esqu'.fclte Paris models are so mad-, this not meaning, however, tha". bort sleeve gowns are no longer n vogue; not at all, fr gowns of tills cfrtracler are still far In excess of tie long sleeve variety. The tunic effects for skirts Pave prfibably liwn nn outcome of the kimona Idea for waists; thin "over" drees or Idea having been a riost popular one all the winter. Tho j latent models, too, still fhow ths 1 love for the style and 1 beheve p may look to see It continued well modes. Chiffon and net skirts not only have facings of silk, moire anil panne velvet, but the latest Idea for elegance finds expression In hems of soft, satln-flnlshed cloth that repro duce the leading tone in the color -scheme of the toilette. For "at home" or dinner wear ho above Is a bewitching model, capable of development In any of the sea sun's soft fabrics. As the time approaches . to put aside the heavier winter wraps many attractive and novel little coats are designed and put Upon the market for early spring wear. It looks now, too, n.c if the number of these Jack ets would be fnr In excess of anything known before; hut this is the way It always feems. At any rate, one of the fii-nt such model we have seen is sketch No. 2 as a u f. t.V- ,4 iViM W 7pr ' hips, for the sake of novelty, most likely, and sometimes the little r.hnum I- hrMff-eri with lOOns' Of PH8- samenterle braid and appropriate jenaanis. French dressmakers seem to have 10 set rule for finishing the lower dges of coats, of any kind. Pointed lttrA.1 ViMf- than the cutaway lines for short Jackets ind me latest moneis r bo wu- -t.i.,1 Viat Iho nnlnta flrA sufficiently lone to emphasize the smart curves f tne underarm seams. Plald.i are still quite tne rage ior young girls, and designers do . not forget this class of "dressers," who, pethHps, love pretty clothes In a man ner different from almost any one else. Quite a pretty design Is shown in cut No. 3 for these young people wherein Is Illustrated the use of plaid, at Kaxt In one Instance. The costume Is designated as BUILT AFTER RUSSIAN LINES and is, perhaps, the latest one-piece costume for girls in their teens. The suit shows a charming adaption of the Russian blouse Idea, when it is connected with a circular skirt, the Idea, in "fact, being inspired by the Russian nllp. Inexpensive cashmere in used ' for this frock, both skirt and blouse being trimmed with handu of plaid silk, stitched between folds of the cash mere. The same decoration forms a pretty outline for the yoke and sleeve of the blouse, whose con ned Ion with the skirt is concealed beneath a well-fitting belt. It would seem that both young and old now have their costumes do signed with a view to looking "slim." especially about the waist, and this effect Is best gained by the way In which the gown Is cut. Just here let me add still further, that the really ."slim" skirts seem to be gain ing more and more hold upon popu lar favor, and no doubt soon we shall all be gowned In skirts looking as if they were cut by a bolster-slip pattern.. Referring to plaids again, the lone nothing of their favor In connection with young folks' fashions, although they have been in rage for a few seasons. Klther as a trimming or as the" entire frock they look well and lend themselves to the most approved forms of trimming. For developing dresses along the ideas popularly . known as Russian 1 blouheg and slips,' plaid silk trim mings are almost Indispensable, and combined with rich braida are always exceedingly effective. Our cut No. 4 to-day Illustrates two designs modeled after BLOUSES FROM PARIS. Quite a little Is being said Just now concerning the beautiful , colors of many fabrics brought on especially for evening gowns and fancy sepa rate waists. Made of some such ma terial are the two waists represented above, being two charming novelties sent' over from Parlt, both blouses showing generous quantities of fllet lace used In their decoration. ' The upper waist haa a vest of embroid ered chiffon - Inset with insertion of ValfTTclennejs, which is stitched un der barrow bands of silk soutache br.ld. Around the vest and forming the chief decoration of the blouse Is a bertha of filet darned with hand embroidered medallions and finished with little silk balls around the edges. - The girdle Is of .ln, ex quisitely embroidered and Inset with luce. . . The second model has a foundation of crepo de chine, but, like the first, depends chiefly upon the application of filet lace for its beauty. The fllet forms a deep plastron with, ends hack and front falling over he gir dle and finished with silk and sliver tassels. The bertha is bound with, pale canary colored satin. , Filet dyed In soft shades of brown, blue and green and combined with chiffon on chiffon cloth, is very alluring. Blouses In these combina tions have girdles of plain satin or shot ailk stitched with braid or tiny bands of embroidery. Much atten tion is paid to the girdle, for It is the connecting link between the blouse and skirt, which are frequently of widely varying materials, although closely associated In tone. Black net Is being used to a great extent Just now, sometimes a touch of yellow combined with it, for yel low continues a popular color. In deed, black tulle or black velvet comes In for handsome gowns, black itself being extremely fashionable. Such suits are made in tunic fashion, which style Is now demanding, much attention from the fashionable world. For really handsome gowns, too, the black velvet and net ones are not to be surpassed. - . A LITTLK OYSTER SUPPER. Cornelia C." - .Bedford. After tile theatre or snmo erenlnj; en tertainment tlmre Is nothing more plrus t.nt than to be able' to fe two. or three friendi to an come In anud Join you in an Informal hot dish or two;' and at this season of fear oysters are at tb?ir best. The chafing dish Is a cheerful al ly but the llttliv spread here suggested rrsy b rendered still mom InfornuU and novel by having recourse to the furna-! Raw Oysters Brown Bread Sandwiches Oyster Puxtlle Saratoga Pitatoes Ringer oils 4 Nut tntl Celery Salad Pickles Olives Bavarian Cream Cakea Core Use either whole wheat or the darker Boston brown tread. Spread the end of the loaf with soft butter and out together the sandwiches, cuttirg thin in small triangles. Split the finger rolls, scotp a little crumb from the centre ot each und Oil with any lasty chopped cooked meat mixed with a little mayonnaise. Spread the ready cooked potatoes on a' flat nan ready to heat quickly. ' Fir a pint ef flnelv eiif eel.nr foe thm--Hnlirl take- cupful and a half Af English walnut meals; prep inem into a-saucepan ana aid twice lth boiling water, drain ing after a vlaoro'us stir (this aids In whitening them). Add a half toaspoonful of salt a half lay leaf and a slice ot onion, oover with boiling water and boll for ten minutes. Drain and cover with ctld woter until ready to mix the salad then dry on a clr.th. Have ready a good niuywnnals.-: add it rslf its bulk ef stiff ly whlpfed cream. Mix celery and nuts tnd suPioient oressing to moisten and fill the sr.lad dish," garrishlrg with celery tips, tiny olives and some D.?rfect uncook ed halved nut nvats. Put, the remainder of the dressing in a small dish for pass- irg. liuv Indivhhial dlsaes for tho cooked oysters. Pick over the large ones allow ing five for each person. Dip each in melted butter, roll . in fine dry bread crumbs whic'i have bean well seasoned tn? place in two layers in the little 'ehes with a snrinkllra of chonned eel- try between. Oxer tho too of each pour two tahlespoonfula of good cream. drOD on half teaspeonfur .of butter cut in oits. Arrange on a nat pan. Have the tabls set early In' the even ing," placing on It as many of the pre-pj-ied dishes as possible, covering them o prevent. .tryina. on tne return later laee the pan containing the dishes of oytters in the door of the furnace, dele gating the nvn of the party to turn the pan round when the oysters begin to brown. They H'll be sufficiently cocked in ftm fifteen to eighteen minutes. Then put In tho potntoes for a moment to warm. In the meantime the water can be hentcd and coffee made either on a ingle iras or rll stove or en the table: the raw oysters can he arranged on the laics and dessert and rakes, etc., set on. : 11 may toe, njwever. that soni of our readers live where fresh oysters are n unknown quantity. The canned ones re usually to lie had but they are not suitable for jervie now. In sueh case ry the following meru: Oysters In Birwned Butter (Chafing oian . . Lemon Sandwich s Salad of Celery and Pickled Oysters Cheese Crackers Stuffed C;ik Coffee The sandwich filling cal(s for s cupful of soft buttr well creamed. Into this work gradually the h'ird bolld yolks ot two eggs masher to a paste with one raw yolk, a quarter of a teaspoonful of sr. If, a teaspoonful of French , mustard, two tablespoonfu's tf lemon Juice and a half f spoon ful of the freshly aratort rind. Mix this end keep closely covered until used. Lay a large stale sponge cake on a deep platter and gra-lually pour over It enough Tokny or other sweet wine to Just moisten. Stick closely over tho top, J porcupine., fashion, blanched almonds pe- cai- nut meats a-id see-tea raisins. .lust lefore serving pour over It a cild cus tard made with one pint of milk, six eggs, a stick of cinnamon, two tabh? spocnfiils ot siiK.ir.and. when cold, one j iiimlilerful of softened, quince or other The cyrfler for the salad should he plekled several days In advance. Pick over a hundrml. In a saucepan- beat to gether one pint of white vinegar, two dien wlR-1" cloves, a doen blades of mace, two dozen peppercorns, two jsids of red pepper snd a Usspoonful of salt Pour "ills over the oysters and let it stand st leant two dnys. before using. Then si rain, mix with the celery v and n syoi naiso and garnish with capers and tufts of parsley. I p. the chafing dish (for half a dozen persons) drop throe tablespoonfuls of Lutten add a half teaspoonful of salt, a third of u teasioonful of white pepper and ten drops of Worcestershire. Light the tamp and when the butter is ij hot it leglns to brown, add a few drops of or Ion Juice and thirty oysters and stir for three minutes. Then put out the liRht and serva on crackrs or small squares of toast. 7 For ifclfoe. Hcsiess By Charlotte K. Ingram. A CRANBERRY FROLIC. Festoons of cranberries and red lamps and candles gave a festive air to the bouse. The guests were divided Into two lines, a quart basket of crap berries was placed at the head of each line. At a signal, pasaing one at. a . time from one to another, and from one hand) to the other, each' side tried to empty ita basket into & depository at the lower end of the Hoe, before the other aide had. accomplished this feat. A horn was presented to the head of the winning line. A guessing contest followed. A glass dish full of cranberries was brought In and each recorded a guess as to the exact number of berries la the" dish. A count was made and the one coming nearest to the correct number was presented with the ber ries. - .,',.... Another diversion which' was much enjoyed was stringing cranberries. The players were provided with bowls of cranberries, needles and thTead. Ten or fifteen minutes were allowed for the stringing: at the end of this time the one who had the longest string of cranberries received a minia ture roast turkey which proved to be a box filled with bonbons. Blips of paper were next passed, ail of these were blink except two on which was written the word "Race." so these two1 displayed their activity In a cranberry race. For this game, a quart of cranberries la one dish and an empty dish were provided each con testant, whasa weapon, was a large spoon. The object was to convey all the cranberries tr means of the spoon from the full dish across the room to the empty dish. If any. were splllled in transit, they had to be picked up at once and carried; back to the starting point. The first to fill the empty dish was given a cranberry tart, , The refreshments consisted of turkey sandwiches, cranberry frappe, v cran berry tarts, and candied cranberrjes. Afterwards around the dining table was played a cranberry came on the order of the old favorite "Up-JInks." The cranberry took the place of the quarter and the players "came down" with closed fists Instead of open paims. The opposing sides tried to find the cranberry by removing the hands that they thought did not contain the cran berry. The game was counted as in "Up-Jlnks." The cranberry frolic ended In a "cranberry scramble. One of the players was blindfolded and given a wand and, aftr being turned around three times, was told to strike at a paper bag of cranberries suspended In the doorway. If. arter three trials, he failed to hit the bag. another play er was blindfolded, and so on until some one succeeded In bitting the bag and letting loose the contents, where upon a scramble ensued to see who could get most of the rosy beautiful berries. ' BREATHING THROUGH MOUTH. THE TRUE AND TUB UNTRUE. V He was a dog. But -he stayed I at home. And guarded - the family - night and day. 1 . . He was a dog Th:U didn't roam. He lay on the porch and chased the stra x The tramp, the burgl.tr, the hen away; For a clog's true heart for. that house hold beat ' At morning and evening in cold and heat. . 1 He was a dog. n He was a man.'. - " ' . And didr't stay.. To eysrlh his wife and his children ftfr. . . He was a man. And every day,' -His heart grew callojF. les love beat3 rare. He thought ot himself at the close of ' day pd, cigar In his finger,, hurried To the club, the lodge, the store, the show, . But he bad a right to go, you know. He was a man. . Itev. Francis E. Townsley. ' - ' Steady Job "Halloo. Bilklns: Who are you working for now?" "Same leoplc-ra wife and five. children. Tit-Bits. Few Stick" to Xaaal Brcatlilug Be cause , of Bad Habit Formed lu Childhood A Suggest loo Jr"or f.he Wise Mother. Some time ago The Healthy Home printed an article In which it was maiu tout tne writer naa waiaea along a busy . street counting those who breathed through the nose end did not have the mouth open. He found very, few, probably less than one in ten. who toad not formed he habit of breathing through the mouth. One reason why people do not use the nose more steadily Is -because o children they formed a bad habit. The Indian believes absolutely la na--sal breathing. "Many a time," says Georgia Whar tonlames, "I have seen the Indian mother, ""a soon as her child was born I watch It to see if It breathed prop erty., if not, she would at once pinch the child' dips together and keep th-em Dlnched until h hreath was taken in and exhaled easily and nat urally through the nostril's. If this did not answer. I have watched her as she took a strip of buckskiir and tied It as a bandage fcelow Ihe chin and over, the crown of the head, fore- -ing the Jaw together, and thn with another bandage of buckskin she covered the lips of the little one. Thus the habit of nasal rhr-atiin ' vu formed Immediately, the child saw , the light, and It l;new no other meth od. The wis mother should not pursue so extreme a measure without adopt ing at least one 'precaution. ' namely: she shout.! see that the nasal passage of ner child' Is clear and unobstructed," so that the air may reach the lungs van- fraalir Y.ff.amu.A V, 1 1 .-I . U s - ,7 ...v-ij. ui'i 11 v w . 11.. breathes throughltbe mouth finds dif ficulty in breathing at all. the air pas sages ir in .rfhfltriitA.l hv BitnnM' growths.. , Thl mAiilli VvasIVa liaklMiollu nk. mlts himself to unnecessary risks of dlMase. In breathing through the ' nose the -disease ;erms which abound In our city streets And are sent float ing through the elr by every passing wind, are caught by the gluey mucus on the capillaries of the mucous mem branes. . The wavy Bir paswagies -or the nose lead one to assume that they ere so constructed expressly for this purpose, as the germs. If they escape being caught at -one angle, are prat tyvgure to be trapped In turning an other. When tjhis mucus is expelled . In the tct of "blownig the nose," the . germs go with , It, and disease Is pre- . venled. But when these germs are taken In through the mouth, they go directly Into the troat. the bronchial tubes and the lungs, and If they are ' lively and strong, they lodge there and take root, and propagate with such fearful rapidity that in a very snort iirM a new patient witn tuber culosis, diphtheria, typhoid, or some, other disease, Is created. Healthy Home. An Ostrich EpfS' Omlet. Touth's Companion. .'- "I've naver tried to be funny with a waiter," the returned traveler was say ing, "since the time when I had a lit tle; experience with one In California. It was several years ago, and I wa rather 'fresh.' I stepped into a restau- tsnt one morning and ordered an ome let. ,.-.- " 'What kind,' asked the waiter." ".'Why. are .there more kinds than one?" I asked. 'Oh, yes, sir; there are several J " 'Oh, yes. sir," he answered, "there are several." ' " 'Well, bring me an ostrich gy omelet.' " 'All right, sir.' he said, 'but you'll have to wait quite awhile. - It takes a long time to make an ostrich egg omelet "I told him I had plenty of tlnia. He went away and was gone fully an , h"Wir. Then he came back with a b!g covered dish. " . " There you are. sir,' he said, plas-' Ing itWfore me and uncovering it. "Well, It was an omelet all rig-it. and big enough for a half dozen men. Whether there was sn ostrich farm in the neighborhood and he got a real ostrich egg. or whether he maJe It rrom a eouple of dozen hens' eggs I don't know, but I distinctly remember that It cost me two doltars and I learned a valuable lesson." -: 2 tittle Coat of MuirrV'amrikaid.' Int9 the epring. Both h.tt !-, the; kimona and ruffle manner of bu'Ul-i Ing a frock. Is well lllu 1 ruled n sketch No. 1 tolday under the cap-j tion J A MODEL FOR SLENDER FBl UBE3. Tou !!! find that the circular eklrt retains 1U hold upon popular faror. beraus it lends Itself : so many stylish models, , Not . entirely new. yet extremely graceful" la the design shown above, depicted In. pale blue chiffon el'jth with medallions of blue and white embroidery! The Xour. tiers of the skirt are hemmed with fine broadcloth and he close fitting LITTLE COAT OK MOIRE AND BRAID. Fashion's followers remain true t 'lie little coat whose lines vary from the sem!-emp!re to . hip length, and we. are told that with the approach of ptlr.g thls dresny littlo garment will take up Its tremendous vogue where it aim left off In he late au tumn. A famous French design Is re sponsible for the model pictured here. It ii carried out In rich block' moire silk and stltcbej 'nand aomely with band of black braid with the merest suggestion of white along either edge. The nrk Is finlnhed 1nreolIarle fashion, but reveres of embroidered tsffta and cloth lend an elegant tojcl to the front of 'the Jacket- The s!de are left unstitched, over the re 1 mm ; , m 4 Blouses From Parlfc. , Ifi ffr&sYT (M ' Of something that befell , . 17 ij'V" tl . Tlie little Qarsie Clover and her cat ; ( i yiP t1 AndTlaiy fellow he, J ,KiV 1 'Yet she loved him very dearljr for all that ': t tlft jNf 1 0W W1'11 W h'm feS,: tf 1 V ' ' f ' ' Barefooted'in th snow, ' vrvW ill. 'ri TSp0' because a dainty streak he had1 Jk IM fti The little Clarsie thought it very sad.' 1 ii, m fi And so she made a plan . For stockings, and began To knit two pairs for him, with this thought tweet t " Now Pussy needn t go Barefooted in the snow ; These will be, oh ! so warm for his dear feet." At length the task was dons, Puss called, and one by one The hose pot on him Do you think he purred ? Or said, "Thanks, Clarsie C, -For all you've done for tne T" Neither. He marched away without a word , Marched with a fine disdain, Again, and yet again Lifting foot with indolent, scornful shake 5 Asked at the door, - Me-tte," - To be at once let through, And left row of stocking ia his wilt; Tears were in Clarsie 't eyes i A choking sob would rise - She bad not dreamed that Puss coald set Uke (hat. A sob T ah, yea, a wail ! But this must end my tale Of little CUrme Clover and her cat.
The Charlotte Observer (Charlotte, N.C.)
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Jan. 19, 1908, edition 1
20
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