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Show I Woman's Page i New Evening Gowns Without Sleeves and Held Over Shoul- i ders With Straps Beads of Every Sort and Color Used j Metallic Cloth Used for Entire Gown Pink 1 Satin Frock Trimmed With Silver Gauze I Appetizing Sandwiches Gold Sandwiches.. , I1 BEADS AND FRINGE ON EVENING GOWNS i Paris. Kvcnins gowns, naturally, give mor. opportunity for the exploitation exploi-tation oi any fashion fad like that which is rathnr vaguely termed the Bysantine the fashion for beads ami ; metals, rich fabrics and deep colors. Premet has a wond.Ti'ul showtne of these gorcr oris new evening sowns Thev are rich in color, they are loaded load-ed with embroidery and beads, meul ar.d tulle and lace. Some of them are utterly without BleeVBB, and are held over the shoulders shoul-ders with jewel straps. Others are made with Grecian bodices, cut to points that fasten on the shoulders with a single Jewel. Callot Is showing evening trocKa pf coarse oriental gauze in deep, Fivid colors mounted over white satin. These gowns, made with very Short skirts and almost billowy with their masses of gay tulle, are cspecialh at tractive. Beads and Fringe. Beads of ever sort and eolor are need Tulle tunics, lor... and full, are finished with deep fringes of white j or colored gold or siler beads Thlsi bead fringe is just the right finish for such flimsy material as tulle, for it pies the weight necessary for grace-; ful lines. j Frii'ge of all sorts is featured Deep silk fringe Is used sometimes to finish sash ends, but usually the fringe 18 either metallic or beaded or else wool-en wool-en Even fur has followed the trend, and monkey fur, in a fringe three or four inches deep, is used to ed:e tunics tun-ics of flimsy materials Metallic cloth Is used sometimes for an entire gown Indeed, U was a silver cloth dress made by Cheruit and worn here by a smart woman at a smart gathering a couple of months ago that definitely established the la8hion for metallic fabrics so the wise ones say. And metallic laces and tulle are used for capes and bod-Ices, bod-Ices, tunics and sleeves on all the new evening frocks. Jet, too. is sometimes used with black lace and tulle, and it is also combined with feathers, ribbons and 1 lowers, for bai trimming. Still Artificial Flowers There is seemlnglv no abatement in the likinc for artificial flowers.! They are placed irregularly on the i skirt under tulle tunics., they are used ! at the- shoulder singly or in the form I of straps Premet has a white satWi eveniug frock held over the shoulders ; with straps of deep yellow roses they band the wal6t. they edge the lace capes and they rest pertly on the left hip. ; That is thv" really new position; for the artificial flower at the front' o? the left hip. And it must be a big. conspicuous flower, too. to he truly smart A pink atin evening frock, much trimmed with silver gauze, shows a big magenta flower fastened on tin left hip. Not yet has the boutonuiere for the street suit appeared on the left hip: that is still worn on the left shoulder. APPETIZING SANDWICHES. Lemon cheese Sandwich Put a 1 quarter pound of butter, a pound ot sugar, the juice of three lemons and the grated rind of two into a pan and allow them to become very hot. until ! the sugar melts. Stir, and while stir ring slowly add two well beaten ?ggs. Stir constantly until 'he mixture thickens. Then put it into jars and cover them and keep them In a cool place, spread between slices of i bread for n dainty picnic Bandwich or for afternoon tea. This siune lem-j on cheese can be used in layer cane or in daintj -'iHis of puff pasti-. Gold Sandwiches Rub in yolks of three hani boiled eggs 1 1 ' .1 paste Add two tablespoons of olive oil mixing with a siher fork. Now add n pinch of mustard, cayenne pepper and salt, and last 1 one tablespoon of vinegar When this is thoroughly mixed, add one cup of grateil cheese Spread on white buttered bread Fig Sandwiches Between slices ot buttered graham bread spread tigs which have been chopped to a smooth paste. The bread must not be CUl ton thin and the sandwiches, if thev would be kept moist and palatable, should be wrapped in moistened tissue tis-sue paper Sardine Sandw iches Brown bread makes excellent sardine sandwiches. Make a paste eif sardines, the contents con-tents of a can with one anchovy, cue ounce of butter and cayenne pepper, pep-per, salt and mace' to taste. |