| Show popular triffon the sott chiffon are excel lent being light in weight and texture and standing an amount of wear that would soon make a silk look shabby the bodice is arranged with a trans parent in cream lace which contrasts well with the devres blue ot the mohair the draping is done from the side seams and fanciful ot silk just a tone darker than the mohair are used for trim ming effect this same silk also fur bishes the deep girdle which shows the fashionable dip point in front the sleeve Is a double puff of mohair to the elbow chiffon puffs extending from there to the wrist the skirt Is plain in front with a smart bias french seam in the center and the sole trimming Is wo very scant cincu lar its the picturesque touch of all the pretty summer coats none are more fascinating than the flower colored ones of silk trimmed quaintly with ruches and worn with the flowered muslins which are hav ing such a run the silk matches in color of course the figure of the dress material in corn color rose color dull blue or pale blue and pretty greens and binl s they suit all types of girls the matrons are more apt to select them in plums purples and other deep tones the woman with more aloir dubols than she desires usually makes her outdoor silk coat the color of the ground tone of the gown with which she Is to wear it in order to avoid an accentuating contrast and ungainly outlines L widow s gown of pale gray batiste with black embroidered dots trimmed with gray velvet and plain gray ba uste real mint sauce mint sauce is usually a delusion and a snare being merely very sharp vin egar and a few fragments of tasteless mint leaves real mint sauce Is an other thing here Is a recipe vouched tor by an experienced cook let the water from the cold water tap run over a bunch of mint until it Is per clean of dust strip the leaves from the stalks tear them in small pieces and put in a bowl pour boil ing water over the mint and cover the bowl closely A little sugar may be added with the hot water as it helps to bring out the flavor of the leaves make a roux of a tablespoon tul or more of the gravy from the pan in which the iamb was roasted with a little flour add the water in which the mint was soaked and thin with more of the gravy and a little water the sauce Is not to be a gravy sea son with salt and paprika unless a strong flavor of liked strain the leaves from the sauce before ing new york post summer dance frock A dance frock of some sort Is a very necessary article in the wardrobe of every girl who intends passing any time at a large hotel and the silk and cotton flowered grenadines are among the most attractive thin one has a design of large pink roses and foliage scattered over the open white ground on the I 1 wo flounces which trim bottom of skirt are set five rows of narrow satin ribbon all pink but shading from the darkest pink in the rose design to the lightest the low cut draped bodice Is filled in at the bust line with tiny ruffles of white lace wider flounces of same headed by pink ribbon forming the elbow sleeves A deep lace point Is set in front over the gathered ma terdal simplicity of stocks there Is a noticeable in stocks this year and the idea seems to be to have the neck pretty without making the stock too high and too tight stocks are high and made of soft stuff which can be wired if one wants to keep the stock very stiff the stock Is not worn as high as it was nor as tight and headaches are growing few er there are neat little soft linen stocks to be purchased and the woman who wants have her neck comfort able can lay in a dozen of these little linen trifles and wear them ayery day they come in little stand up collars of fineu trimmed with lace and some are embroidered while others are stiffened with needlework in peler nes all sorts of pel erines vie or ines and other trifles they are pretty much the same under any name are shown with the shape determined by the sl foundation and this often covered with row upon row of shirred visit i t As d or ribbon the manufacturers are meeting the new modee delightful ly in the pull or draw threads that are incorporated in the ribbons and that save a vast amount of labor in their use one has but to pull the thread the ribbon shirrs itself and its disposition in the design Is then delightful ly facile of achievement the latest fad does not consider those complete unless velvet ribbon black tor choice be tucked in somewhere or other in the design the possibilities of this delightfully becoming fabric are only beginning to be understood over here and the piquant touch of black upon a costume of any color but more especially upon white is a nuance to which the pins much of her faith for a successful toilette boudoir considene ConSid eie greena are seen in new shades both light and dark ruffles of lace at elbow finish a charming little dress the pocket Is a very important feature of the summer coat narrow boas and ruffs are worn but the smarter ruches are quite large dibbon velvet in rows and in simple designs will be useful for trimming long silk traveling coats are a decided feature of this season s fashions white serge has been revived and bids fair to become extremely lar the zephyrs colored and white linen and oatmeal cloth are all tempt ing plaids checks and tartans return to us as regularly each fall as the first frosts tans of an infinite variety of shades share the popularity of the white stocking almond custard scald and blanch halt a pound of shelled sweet almonds and three ounces of bitter almonds throwing them as you do them into a large bowl of cold watery then pound them one at a time into a paste adding a few drops of wine or rose water to them beat eight eggs very light with two thirds of a cup of agar then mix all together with a quart of rich milk or part milk and part cream put the mixture into a saucepan and set it over the fire stir it one way until it begins to thicken but not till it curdles remove from the fire and when it Is cooled put in a glass dish having reserved part of the whites of the eggs beat them to a stiff froth season with three of sugar and a teaspoonful of lemon ex tract spread over the top of the custard serve cold ribbons on negligees the parisian idea of negligee and there Is a very decided cult of the negligee over there is not developed a la mode unless decorative ribbons be present in goodly quantity those dainty little matinees that are mere masses of embroidery upon some sheer material are threaded with rib bons to show off the work and there are tie strings sashes and bows tucked on wherever they will make tor the most elegant appearance A little lemon juice added to the water when mixing will make the pas try light when eggs are to be kept for any length of time they should be stood oa ahe small end not the large paraffin can be used the second time to cover jelly and jam it it Is washed clean and boiled before being turned over the fruit again unpainted wire netting not only makes a good rest for flatirons when several are used but Is most effectual to clean them on the short ends of candles are most satisfactory to start a fire with since they burn with a steady flame till the kindling and wood Is well ignited the label on a glass jar will keep clean and in place longer Is pasted on the inside of course this only applies where dry materials are used such as rice tapioca etc smart accessories said a fashionable dressmaker it does not mablei so much what your gown Is providing it Is very short in the shirt for the elegance ot your costume you depend upon your smart hat upon your pretty shoes and spats upon your stockings upon your gloves which match our and upon your hat which matches all ot these things your dress may be a dull brown mohair or the plainest ot black taffetas yet you will look ele gant it Is all on account of your small belongings there Is a woman s tailor in london who Is selling beautiful sets tor recep aton wear in a set be counts the hat the shoes the hose the glove and the umbrella embroidery hint girl who wear linen suite like to embroider card cases to match with white embroidered blue suite the card case Is white and blue and they are done in other colors or all white handkerchief bags are pretty things and cost 25 cents ready stamped upon sheer linen they are embroidered la colors and lined with a color harmon izing 11 cream colored batiste with irish lace flounce and coat orange velvet accessories sultana cakes ten ounces butter ten ounces castor sugar beat them into cream adding four fresh eggs by degrees two ounces lemon peel one halt pound sultanas sul tanas previously rubbed in flour one pound flour into which put one teaspoonful of baking powder mix well with milk into batter the thickness of plum pud ding with a wooden spoon bake from three quarters to one hour in a moderate oven bead Col larette is here A striking novelty which as yet la sacred to the most exclusive modister modi stes is the beadwork col larette these decidedly quaint accessories are emin antly successful rightly applied but needless to say the utmost discretion must be observed in order that they shall not recall too vividly the bead work cushions which haunted the gone decade heavy lace little used heavy stiff laces are rarely seen upon sleeves and never in sleeve flounces the sort of lace used for sleeves Is always transparent and takes the form of point honi ton alerre valenciennes oriental and similar filmy laces that will tall softly and give a misty frothy effect to a sleeve TEA GOWNS MUST BE LONG A tea gown should be long and al though it is a fad now to shorten the train on most skirts the rule alpar antly does not apply to the tea gowns which always are far more graceful when they are long A matinee may be short but then a matinee as its name implies is tor morning wear A tea gown is tor the afternoon and tl i when made low neck and with elbow sleeves and on the elaborate lines that are dictated at present Is of course more or less of an gown and quite possible for an at home dinner the matinee on the contrary Is dis for the morning no matter how elaborate in design it may be and after 12 clock it Is not |
