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Show j Woman's Page J Taffeta Coats Very Modish for Spring Wear Charming I Model in Dull Blue Moire With Shirred Ruffle New Coats Have Circular Flounces Joined to Straight I Hems The New Capes Recipes for Raisin Dishes Raisin Pie Puree and Compote. TAFFETA COATS FOR SPRING I Every one familiar with the pic-;jj pic-;jj tures of the Empress Eugenie will j recall the coats of taffeta worn and I made famous by this beautiful worn fl an. There has been a revival of the to fashions of thf Second empire, and si the taffeta coat occupies an import-h import-h ant position among them. i The models follow very clOBely the 11 lines of those worn in 1845. and their j voluminous folds totally obscure the figure. They are quite long and will ' i be the fashionable coat for afternoon II wear. The materials favored are taf-.3: taf-.3: feta. moire and corded silk of a fine J wale Following in the footsteps of t iheir predecessors, the are elaborate-ill elaborate-ill 'y trimmed with narrow gathered or gj pleated frills, bands of shirring, puf-IJ puf-IJ ' fine or ruching. Frequently velvet ruchlngs are romhined with the taf aj,! feta, producing an altogether pleas to ing rffect A charminc model of dull-blue ijjfl moire taffeta has a circular yoke thai a fits smoothly over the shoulders. From this is hung the full skirt of I the coat, trimmed at the bottom with III foui bands of shirring centered with II a niching of velvet. The sleeves are II wide-mouthed, as were those used on "Jfi the coats worn In the days of the If, Second empire. These al60 are trim-J trim-J I med with rows of shirring, and the I shallow collar at the neck line is Jl adorned in the same manner. I Among the popular spring colors He' is a rich tone of tan, and moire of 1 this tone is used for a lovely coat. m This model is not so generous in pro- I I portions, for it reserves the str.iight-m str.iight-m er lines. The back of the coat has a broad box pleat, extending from the U'j base of the neck to the hem of the J coat. Ten inches above the hem. I however, it is looped up with two J large silk tassels, corresponding in I color with the moire Narrow gath-Ji gath-Ji ered frills of the material trim the jj:i collar, sleeves and hem. I Many of the new silk coats have I; circular flounces joined to the straight hems These vary in width II from ten to sixteen Inches. A cord-f cord-f I ing usually finishes the flounce A - J model of this type 1b developed of blark moire and hangs in full lines j from the shoulders nearly to the I knpr-j circular flounce twelve inches wide is attached to the lower edge and falls In full ripples The coat of silk appears in bril-I; bril-I; llant or somber colors and promises J I to enjoy a deserved popularity, for ri it is a charming addition to any , spring outfit. g THE NEW CAPE. A It has all the smartness of a mili Jjjij tary cape and is varied so that the ' original Idea is becoming to nearly j all types. if Some capes have shoulder yokes, to it the lower edges of which Is gathered . the great fullness of the cape proper 1 Cords fasten these new models, and straps under bright sliver or gold but m tons hold the capes on the shoulders 2 in true military style. f) Some capes have simulated slcevos made from the folded width I of goods at the front III For spring and summer these capes ij are going to be very' popular They I enme in all materials. !ngth and weights Add one to your wardrobe SI A novel umbrella is equipped with a storage battery electric light in the handle. RAISIN RECIPES. Compote. Allow half a pint of water to three-quarters three-quarters of a pound of fruit; add a little sugar (the amount varies with the dish and its adjuncts), about an ounce, a bunch of herbs should be added ad-ded and a morsel of cinnamon or a' clove or two, or some allspice berries The herbs arp to be removed after a few minutes unless a very small bunch is used Some essence or wine of herbs can go In at the end A bay leaf and a strip of lemon peel may be used for flavoring in place of herbs Took gently In a stewpan. The fruit should be smaller and the syrup much reduced. Pile on a dish and strain the syrup over, cooking about forty-minutes. forty-minutes. Various additions can be made, such as a little wine or strong weak stock, according to the dish A little lemon juice improves for some Puree. Same as above, but pas through a sieve to serve, or chop and pound the fruit first. Another pure is tnade h mixing the fruit with .ibout an equal measure of good brown sauce with a little port or claret, and a flavoring fla-voring of fruit jelly, current or tomato to-mato The jelly may be omitted and tcmato conserve added. A little rhutney may be put In. These go with game dishes Nonesuch Sauce. rick and stone half a pound of Muscatel Mus-catel raisins, cut them into quarters and ju6t cover them with boiling water wa-ter Cover and leave for an hour or two; then set the Jar or basin con i I tainlng the fruit In a pan of boiling water and cook softly until all can be passed readily through a sieve Put the sauce in a saucepan and stir in one teaspoon of arrowroot, mixed with rose water to a paste Bring to a boll then take from the fire instantly in-stantly and stir In one dessert spoon pale brandy Serve with any gooJ pudding steamed or boiled. Raisin Pancakes. Infuse the thin rind of a lemon in one pint of warm milk on the fire; strain it. add two ounces butter and two ounces sugar. Stir and add eight ounces flour, mixed with 6lx beaten i eggs and two tablespoons of water and one tablespoon of rum or brandv ! Still in lightly one cup of cleaned, chopped raisins, fry on a griddle and 1 dust with sugar German Rice Pudding. Two ounces rice, one cup bread crumbs, two ounces sugar, one ounce butter, three eggs, one quart milk, rind of one lemon grated, and raisins rais-ins Boil the rice in the milk and add the breadcrumbs. Beat butter and Bugar to a cream add the eggs, chip at a time, and beat well Flavor, with the lemon Butter a mold and ornament it with raisins Pour In mixture and steam two hours. Sene with a sweet sauce. Raisin Pie. Clean one cup of raisins, rover with water, cook and add ono teaspoonful of potato flour mix In enough water to make creamy; a piece of butter size of walnut, the Juice and grated rind of one lemon; one tablespoon of sherry sher-ry and a pinch of powdered cinnamon. Bake in two crusts. |