El Paso Morning Times (El Paso, Tex.), Vol. 32, Ed. 1 Sunday, December 10, 1911 Page: 26 of 28
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THE TIMES FASHIOH PACE
Jil
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a#*
1
Design in •
2r,,r* f** ** »•«*
WWU Silk Trimmed
w.ih WUU Vole.t .„d
Embellished with a Large
Asgretto at tha Top.
ADY DUFF-GORDON. the famous
“Lucile" of London, and foremost cre-
-- ator of fashion* in the world, writes
each week the fashion article for this newspaper,
presenting all that is newest and best in the style*
for well-dressed wqmen.
Lady Duf-Gordon’s new Paris establishment
brings her into dose touch with that centre of
fashion.
Lady Duff-Gordon’s American establishment
is at No. 17 West Thirty-sixth street. New
York.
I
By Lady Duff-Gordon (“Lucile”)
material to the best advan-
\ A
Wi
%ji
>J|fi
*0$m
w
AM SENDING you this week
some pictures of striking new
theatre hats which will be very
much in evidence this season.
The "paradise hat” ts perhaps the
most pretentious. It Is designed es-
pecially for theatre or evening wear,
and Is In toque shape. The hat Itself
is made of white aatln which Ui al-
most completely covered with broad
bands of gold embroidery with
pearls. A huge white paradise at
the right forms the trimming, en-
circling the whole hat. It Is a beau-
tiful croation.
Tbo theatre cap at the top of this
page Is of a very novel design. It
is of white velvet with a broad band
of white silk net,
2—New Black
Toque of Gold-
Striped Nat,
Trimmed with
Gold • Colored
Lace and
Flowers
and Is trimmed
with velvet rib-
bon, finished with
white chenille
t a s s e Is. The
large aigrette at
left provides the
dressy effect which It would other-
wise lack.
A particularly neat creation Is the
theatre cap of gold metallic fabric
under white chiffon. It is fluished
with a ruffle of the chiffon and silk
fringes. Two rosettes of chiffon and
gold cord at the left furnish the only
trimming Among fashionable the-
atregoers these caps have already
acquired Immense popularity. They
are so small that It Is quite unnec-
essary to remove them.
The small black toque of black
3—Theatre Cap
of Gold Metal-
lic Material Un-
der While Chif-
fon, Trimmed
with Chiffon
Roaettes and
Cold Cord.
net with golden
stripes is
trimmed with
gold -co lored
lace and flowers.
Tho pointed
crown is accord-
ton-plaited and
thus brings out
the rich effects
e to JYtess.
Some Striking Millinery
Which Will Be Seen
at the Theatres.
of the
tage.
The almost untrtmmed model
is a feature and a favorite of the
moment; but, while quite adorable
if worn In the right way by the
right girl (you will piense note that
I Bay girl and not woman, for, truly,
tbls type of headgear demand* youth
in its wearer!), it is anything but
attractive to the beholder or becom-
ing to the wearer under other
and less favorable circum-
stances. But with this re-
servation to be borne in
mind, I will chronicle my
whole-hearted admiration
for a certain small and
supple shape in white
beaver felt, just caught up
a little toward one side in
front, with one diminutive
lemon, whose pale yellow
coloring Is set off by a
sprig of tender green fol-
iage, while fastened over
the brownish stalk la.a
email, flatly folded bow of
white satin. A moat tempt-
ingly ripe—though tanta-
lizing small—apple Is in
Its turn the chosen adorn-
ment for a darkly bright
blue beaver hat, these
being, indeed, the only
two fruits really suited to
this particular and piq-
uant form of trimming.
Then, again, a blue felt
bat has its brim upturned
all around In something of
tricorne style, and entirely
edged with a thick soft-
ness of frayed-out silk In
at least a dozen different
colors There Is absolute-
ly no other trimming,
which Is perhaps as well
seeing that this entails
New “Lucile” Walking Gown of Mouse
' -' ~Training uown or mouse
Brown Corduroy Trimmed with Gray Squirrel.
• cost of $30 for the bat, the work
luvolved being enormous, as the
countless yards of silk hr ve to be all
picked out and frayed by band.
As to the new woolen flowers, they
figure on any number of models,
which range from a delicious wee
capote for the baby of two, to the
almost Impudently small and smart
hat for the young matron. Some-
times they will be wreathed round a
black velvet hat—when, certainly,
they show up remarkably well—and
sometimes, too,will be set 1n the soft-
ness of a downy woolen fleece fabric,
which is used again for their own.
l>etais, these being then given shape-
liness and strength by a little cro-
chet wool edging. Occasionally just
a peep of piuk will come from the
innermost heart of the little flowers,
aud nearly alwayg the underlining of
the curved brim with the palest
petal piuk silk can be depeuded on
to exercise a most becoming influ-
ence on the complexion.
Another and favorable aspect of
the wool trimming Is revealed by a
bat of mauve ratine, lined with ce-
rise, and banded about the crown
with a closely embroidered device of
shaded mauve wools, finishing off
tbo left side, with a flat bow, on
which, again, worked In wool, are
many wee pink rosebuds grouped
productively about a central and
fulKblown flower. There Is abso-
lutely nothing to get out of order on
such a hat, you know, even if you
utilize It for motor wear on occa-
sions, so It is a distinctly profitable
Investment.
But I am still more desirous that
you should make the early acquaint-
ance of a certalu quaint and charm-
ing little hat of violet velvet, whose
low crown is encircled by several
rows of silken fringe, while clasped
at one side by an enamel cabochon
in alternating circlets of navy blue,
black and turquoise is a quill fash-
ioned of the same velvet, aud of still
more closely clustering rows of
fringe. A hat, this, simple enough
for wear with a tnilormade or at the
same time so small as to be worthy
to complete an afternoon gown of
cloth or charmeuse.
Just word now of the corduroy
walking gown, of which I am send-
ing you a picture. It is of mouse-
colored brown, and is trimmed with
gray squirrel. There Is nothing par-
ticularly novel In the squirrel cuffs
or the edging around the skirt of
the samo fur, but the strip from the
left shoulder to the right of the
waist-line add3 c. touch which has
not been n to any great extent
before.
This walking gown is one Of my
newest creations, and will, I think,
hold its own with any that I have
turned out this season.
Of the materials which will be
used this season, I may now say a
word or two.
Silk and wool poplinette is. going
to be used to a great extent, and be-
ing rich looking and well wearing,
and quite soft and supple, too, it
is likely to be a favorite alike with
those who make it up and those
who wear it Velvets and Vel-
veteens are in their turn to be
"boomed," it being worthy of note
that the vogue for these particular
and picturesque fabrics is usually
concurrent' with a run on corded
effects in silk, possibly because the
two harmonize so particularly well
and each bringing out the other’s
different but equal richness
It is said Indeed that velvets are
destined to see an increasing vogue
lor the next two or three cold
weather seasons. So you can make
your preparations and purchase ac-
cordingly—as far, that Is, as lengths
of the material are concerned; fa?,
as regards their making up, you can
only be sure of the actual mode e!
the moment, and she or he who
would attempt to prophesy as to
what style will prevail in another
six months’ time would be not only
very daring but very foolish.
But, at any rate, you can—if you
just exercise a little wise discretion
in your choice—be very well con-
tent with the present fashion, and
so be quite disposed to be philo-
sophically Indifferent to the changes
and chances of the future-
Q
UAL
The Menu.
Soup Paysanne
Sole Meuniere with Potatoes a
Provencale.
Capon with Rice.
Ham a la Gelee (with jelly).
Salad of String Beans.
Apples with Butter.
By A. Escoffier.
f
‘Paradise Hat,” of White Satin with Broad Banda of
Gold Embroidery with Pearls.
T GIVE to-day a menu for a very appetizing
and yet reasonably economical family
* dinner. It Is accompanied by recipes for
all the dishes mentioned In It
With this object lesson before us 1 would
like to tmpress upon my housekeeping read-
ers the importance of constructing a menu
This is a great science to which a whole life-
time may well be devoted, but anybody may
learu to apply aome of the fundamental rules
of this science.
Tqo many housekeepers neglect to con-
struct their menus properly, that Is, to bring
the right dishes tn combination. Through
this neglect much goou cooking fails of Us
effect In an Ill-combined menu the best of
materials may be wasted, while in a well-
combined menu a pleasing result may be ob-
tained with leas costly materials.
As an Illustration, 1 may point out that It
Is a mistake to serve more than one vegetable.
In addition to potatoes, with a roast. Three or
four different vegetables served at the same
time fatigue the appetite and may cause in-
digestion.
A most important point for housekeepers ts
illustrated by the accompanying menu. That
point Is the providing of sufficient food with-
out waste. The desired object ts secured In
this Instance, as I wilt explain, by putting a
dish of sliced ham on the tuble.
Every housekeeper naturally wishes to give
her family and guesta all the food they really
want. One way of doing tbls Is to supply a
superabundance of food, but If you do this
you run the risk of finding a large quantity of
excellent food left over from dluner and prac-
tically spoiled. Tbls Is discouraging aud a
serious loss financially.
How are we to get around tbls difficulty?
Calculate the amount of food required by each
guest on a reasonable basis, and have In addi-
tion your plate of cold barn served after the
entree or roast Then even the person with
the largest appetite will be satisfied and will
enjoy an increased variety in his dinner. The
cold bam is quite welcome to most people after
a number of bot dishes If It is no* eaten it
will remain perfectly good for your breakfast
or lunch next day, and nothing will be wasted.
Potage Paysanne, or the Country
Woman’s Soup.
CLICE up in fine di*cs not larger than a twenty-
five cent piece tome carrots, tender turnips, and
potatoes. Add the whites of leck» cut in
Julienne ityle (6ne strings); all these materials in
about equal proportions Put there vegetables in a
closed saucepan and let them simmer on a slow fire,
then add boiling water and the necessary salt and
let the mixture bod until the vegetables are thor-
oughly cooked.
At the moment of serving, pour the soup over
little slices of bread placed in the soup toureen. This
soup may be improved with fresh green peas or
small white beans. »
In apportioning your materials allow ten and one-
half ounces of vegetables, an ounce and a half of
butter, and a quarter of an ounce of salt to every
quart of water.
You may add to potage paysanne one-third of its
volume of puree of green peas, or puree of white
beans, or potato puree (puree FVmentier) You
may also at the moment of serving add a few spoon-
fuls of cream or fresh butter, which will make it
more delicious.
During the cooking divide the tomatoes tn two
and remove the seeds. Cook the tomatoes in a fry-
ing pan with a little olive oil, salt, pepper and chopped
panley and a little mite of garlic.
Arrange the sole on a dish Slip the tomatoes
on the sole Cover the whole with finely chopped
parsley mixed with the butter which has been used
in cooking the sole, and a few bread crumbs. You
may edd over the tomatoes a filet of anchovy and
a stoned olive. This is optional
Ao. 10 of “The Fine
Art of French Cook-
ing,” a Series by the
Greatest French Chef
Capon With Rice.
HOOSE ■ fine upon, tie il up and lard il with
^ alien of rooking bacon and place it in a
saucepan of amiable size. Moisten it with bouillon
from the pot-au-feu (or any clear broth) until the
liquid coven it. Add a small onion pricked with two
ciovea. a bouquet made of sprigs of panley, a bay
leaf and little sprigs of thyme, the whole well tied
together Cook on a alow fire in a covered saucepan.
When the capon ia three parts cooked add about
nine ouncee of rice, previously washed m boiling
made diamond shaped pieces of them. Season them
with tall, pepper, oil and vinegar, keeping the pro-
portion of three part, of oil to one of vinegar.
Apples With Butter.
following quantities are planned for faui
persons:
Choose by preference some russet apples, al-
lowing one for each person; divide them in
quarters, peel and trim them. Place them in • shal-
water, for each ouart of bouillon (broth), then cover
the saucepan and finish cooking By this time the
r • . ■ *«<-v mem in s snai-
lo", saucepan ,us! large enough to hold tho apple,
without leasing too much empty space. Add four
I give these details to show that a simple soup
suited to a workman's table may be transformed at a
small expense into one fit for the most sumptuous
household.
rice ought to be almost completely dry. Unstring tho
capon and arrange il on a dish. Remove the bouquet
» In
and the onion from the rice. Add a little grated
nutmeg, an ounca and a half of pure butter, and
arrange around the capon.
Sole Meuniere with Tomatoes a
La Provencale.
Ham a la Gelee.
‘T'HE sola must be carefully cleaned, the while
side cleared of acalcs and the daik side of its
skin. Then make a cut at the side along the
backbone. Salt the sole moderately, put it in the
Hour and then in a frying pan. in which you have
previously melted an ounce and a half of butter.
Cook tha sole until it takes a fine brown color When
one tide it cooked tum the sole over.
A RRANGE toaae slices of nice lean ham on a
dish and garnish with tome cold meat-jelly
and spngt of partiay. The jelly, of course, is op-
tional Il mkket the ham more appetizing for thoaa
who find it rather dry.
tune w„h their iuice. The lime of coolZ ZmA,
on the quality of the apples and how tended theTare.
Salad of String Beans.
‘ | JAKE two pounds of cold cooked airing beans of
A medium size and alico them diagonally to aa to
I
A French Open Work Apple
Pie or Tart. F
—Ndelcimit^tind ffVrVnch'm^-T'' **"*,*
a wunT'JT ,k'm * r*'hr wid« with
“A very appetizing yet reasonably economical family dinner.”
—■spoonful, of hot water anH ’ ** <
tuear Sb.l- .L , “d ‘eY*n ou"ces of
“F *• «PPj** from time to time to
secure an even cooking. The apples being cooked.
n°U.ri, '*H?P#onW‘ of »pricot preserve.
widi 'LrJr*^ a"* ,wo *■*■••* P'O molds
I p P l*i. ^ bottom with die prepared
apples. Eves the surface with the blade of aknif,
When the cooking i, fim.Vj
sprinkle the surface of the tart with powdered ,u.,r.
V*f“r .*• ****r either by cooking or by pasting a
t«d hot iron war tha wrfaca. *
i
^___, ..... .
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El Paso Morning Times (El Paso, Tex.), Vol. 32, Ed. 1 Sunday, December 10, 1911, newspaper, December 10, 1911; El Paso, Texas. (https://texashistory.unt.edu/ark:/67531/metapth581201/m1/26/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Abilene Library Consortium.