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* LADIES' GOSSIP. |

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LADIES' GOSSIP. | (BY VE&E"> *i<4 Some Dainty Blouse Models, How to Dye white. Laces. October is now well advanced, but the '■chills of autuwn are tardy in their ap. proach, and light summer costumro are even now in vogue. Blouses, for instance, are cut low in the neck, slightly low, of course, but et with a freedom which suggests warm •days,.and the fact that sunshine is with us. discussing blouses of this particular kind, I would fain tell of a dainty model, showing a blouse arranged with a slightly square-cut ncck, aaiq made of one of the new -eilk voiles—not an expensive material by any means, and yet one so charming in appea.ra.nce thai I feel sure you would all like to own a bodice made therefrom. The style of the model under discussion was full, of course, so far a3 tbe "skirts" of the, bodioa were con-earned, while the yoke piece I was sr-aare, and made perfectly plain from a richer material than that which oompooed the rest of the bodice. upon this sou are-cut yoke were set dainty diamond-shaped me- dallions of coarse cream lace, cut away I unearnesth, with a colour inserted just fthere to show through. The edge of the ft yoke—both the upper and the lower oedg"- was outlined with a broad band of cream- coloured lace insertion, and here again the under colour showed through with -notable ipmcoess. n R t The tipper parts of the skirts of the Mouse tver-o closely tucked, the tucks being carried. ï into a vandyka at the centre of the front, whjle the upper part of the eteeve was also tucked, the trimming here being set. in groups of three. Below, the elee was full, and the deep cuff was perfectly plain, but I trimmed with diamomti-shaped pieces of laoe to match those used upon the yore. Such a, blouse could be carried out in all sorts of colourings, and also in very many different kinds of material. o A blouse bodice trimmed with dead white lace would look charming:, and prove very useful not only at the moment, but also right away through the autumn and winter months. I can also imagine a blouse cut upon the same lines being made up in an altogether thicker material, snchas a. wool- len voile, a nun's veiling, a, fine cashmere, or even a woolen canvas. Of course, the shape is arranged to fasten down the centre of the pack; and,, indeed, it would be a3 well if any of you who go in for home-dressmaking would arrange most of your blouses upon these Jines. for this Leaves the whole of the front of the bodice froe for trimmings of various kinds; while, if tho figure is a good one, there is no doubt whatever that this Style is by far the mcst becoming. -sa ft, t. There has long besn a craze for white lace, and therefore many of us JiaWTicquirgd 10TIf,th-3 of different km-da of Irish crochet, real or imitation, which ia far more fascinat- ing in the dead-white shade than in any ;other, Still, we must, of course, go by the itimes, as it were, and white lace is not now obtaining the meed of popularity it has Tmtberto enjoyed. Therefore it behoves us to dip or dye our white laoss already in hand. It order to do this satisfactorily, use tea or saffron, according to the colour we wish to obtain. j rich coffee colour is rcoui re d, then a; 1 •weak solution of tea will be all that is necessity, making the concoction of tea exactly as if it were to be drunk, but with- out sugar or milk. Into this dip the length cl lace to be coloured. Do not allow the lacs to lie fcr more than a few moments. Squeeze it out without rubbing, and rinse in plain water. Allow it to dry, and iron on the wrong sidoe. Supposing a richer shade of ¡ yellow is required for the laoe in hand, then obtain two pennyworth of powdeTedi saffron. Dissolve this in a email basinful of waTIll water, and into this dip the lace, proceed- ing exactly as in the ca&a above explained. ..a't" The strength or weakness of the saffron water will decide the golour of the lace—I mean that the more water is added to the twopenny worth of saffron, tho more delicate the tint of the yellow laoe. Many of the new coats arc- cut quite to the -■fifto'. of tho fl'.i "s. arc arranged somewhat on the lines of the Guards model —that is to say, the futnees a.t the back ia caught in slightly with a. buttoned strap reaching from one under-arm seam to the other. The sleeves are simple, and cut. with a small bell-h ape. As to the material of which such coats are composed), we have fine and faced cloths, pilots, homespuns, friezes, and tbe ever-useful serge. OUR fcOOKKRY CORNER. Human Patties.—Short-cruet or puff pas- try.—Mixture 1 oz. of butter, oz. of fioi.r, 1 gill of milk, 1 taMaspo-o-iiful of coacn {opeional), 2 hard-boiled eggs, 6 mushr mike, popper and salt. Rinse and peel tho ni'sL- looms, place them on a bakin gtin, w;ip a fcnip of butter on each, and dust with, pepper Jtnd salt. Bake in the oven for six or eight minutes. Cut thsm into small pieces or dice. Chop up the hard-boiled eggs coarsely, melt the butter, cfcir in the fbm, add tho milk, and stir until it boils. Then put in the chopped and mushrooms, season well. Roll out the pastry fairly, then cut into rounds, and line some battered patty: pans. Brrush round the edge with beaten egg, put a spoonful of tie-egg mixture in the centre and cover with another round of pastry. Decorate the edges of the pastry and the top, brush with egg. Bake, in a fairly quick oven for about fifteen minutes, or until the pastry is oooked. Serve hot on pa-per; garnish v/ith parsley. To Restore Tan Leather Boats to their Original Colour.—Max one pennyworth of liquid ammonia together with one gill of milk; shake well iu a. bottle, apply evenly with spcrtge or small Apiece of flannel, and allow to dry undisturbed. The result will be a deJinghtful tan shade. It must be kept tightly corked when net in use, and this quantity will last for some months. Damson Cheese Bisonits.—Pack a jar-full of wiped and picked damsons, and either set it in the oven or in a pan of boiling water till the fruit is soft, then rub through a hair sieve. Cook this very gently in an open preserving pan till it ha» evaporated a good deal, and is pretty stiff. Weigh it now, and put with it an equal quantity of castor sugar. Pound in a mortar or a basm till it is a stiff I paste, then pr-eee it- into a. tin in with wax I paper. You may iutvo it thick enough to I cat into cubes, or thin enough, to cut into I fancy shapes like biscuits. Lay them on a I paper in a very slow oven—-the oven most I timpiy be warm, turn them occasionally, and I dry .slowly. Pack away in a tin box between I layers ot wax paper. The. cubes can be I tossed in icing or castor sugar, and the I thinner biecuite may have a layer of marzipan I put neatly en. I Bramble Jelly.—Pick the fruit carefully, I removing all blemished bramMcs and leaves. I Put it in a preserving pa;t1. with a little water I and let it siirmi>3r gently until the fruit is I quite eoft a.nd pulpy, bruising and mashing I it to let the juioe flow freely. Pour it into I jelly bag and let it drain for twelve hourG. I Be careful not to-squeeze tlie bag, or thwwiU ■ spoil the colour of the jelly. Measure the H juice, and to each pint allow one pound. of ■ best loaf sugar. Put all into the riroserviiig ■ pan a-gain and boil for ten mintLbee, fill inta. ■ il pots or nwuldis, and cover when cold. ■ If the"&cuaa is taken off the pots after they H ttra filled it is more economical than iskim- ■ ining the j^ny while it is an the fire. I B ratable and Apple Jelly..—Pick) "the ■ brambles carefully and put them in a pro- Sdr\ring pan, fihcc two three a.ppLes with- al out peeling and coring them., and add tlwni to the fruit; cover with, cold wstter and trimmer slowly till all is reduced, to. a. pulp. Strain through a, jeflv bag, as in fofnaeir re- cipe, aiid to every point of juice one pourd 01 loaf eugar. Bml far ten niinutetj. ■ Pair Tart,—The haird winter pears will be cuitable for this dish. Cut the peagfe in ■ two, core, and peel thern. nofeakoiig the ehaoe and pacik them sideways in a pie d;i<?h. H Grate over them the rmd of one zqUit^o ■ in the juice of half a lemon, a.ml tii iee taWe- H of moist sugar, o,r more, according H to tlie qtiality of tlce frm-t used, half a. pint H of water, amid a few <]jpops of corhineal for H colotu ing. Make a irood short crust czwer H in the usual vvay, aridbafce formi Qwmr in a good oven. Serve hot «r-<»kT wifzh a-iywid H costard.

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