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[ALL RIGHTS RESERVED.] FASHION AND THINGS FEMININE. By MISS IDA MELLER. I A FRENCH CORSELET DRESS. I Fashion-makers remain faithful to the straight fronted effect, though the dip-in waist is suggested now and then in association with tight-fitting tailor-maid coats. The Empire coat, however, now so fashionable, favours the straight front, which allies itself graciously to corselet skirts, the long, simple lines of which are most becoming to the figure. I have lately seen three or four French dresses made en corselet, and the beauty and simplicity of their cut distinguished them from a crowd of more elaborate modes. One of the frooks represents a corselet skirt of rose-pink cloth and a b-oust-, of white muslin and lace. The skirt is held up with cloth braces and is beautifully (teamed, the trimming, such as it jis, being coil- fined to the lower part, where a fold of cloth and a few little tabs of rose-coloured velvet studded with cloth buttons relieve the otherwise simple character of the robe. Very pretty is the blouse, with its short, rucked sleeves of muslin and lace and straps of lace insertion frilled with narrow Valenciennes laoe. Three straps in all trim the front of the blouse, one running down the centre and the others resolving themselves into backgrounds for the cloth braces, the little frills of lace asserting themselves on either side of the cloth. There is a smart, pretty dress for afternoon "At Homes" or friendly visits. Ac- companied by a deep cape of rose-pink cloth, trimmed with strappings it would be a charming toilette for concerts and matinees. I AN EVENING CLOAK. Those who cater for the world of dress have naturally anticipated the need for something pretty and warm in the way of evening wraps for Christmas and New Year parties, and have prepared cloaks and coats of cloth in all the most fashionable evening shades, together with cash- mere capes, bordered with white fur and lined with quilted silk that are the most becoming things for girls. Cloth is the material employed more than any other for coats and wraps both for day and evening wear, and this, when of a thick quality, is unlined and the edges are left raw. The cloth evening cloak I have in mind is raw-edged and has rounded corners, triple,raw- edged i capes, and a collar of embroidered cloth overlaid with velvet, the small velvet collar being I a fashionable feature of the new evening mantles. The original of the cloth illustrated is in biscuit- coloured cloth, with tarnished gold and silver embroidery on the collar and above it a facing of orchid-mauve volvet, the ornaments down the front consisting of mauve velvet buttons with mauve tassels. The new rose-pink is a colour used a good deal in the production of evening mantles of cloth and silk, several of these, recently made, beng planned on Empire line?. A three-quarter Empire coat of rose-pink glace silk is run at the waist on three or four thick cord,, and the corded effect is repeated on the sleeves; while a simple, full coat of rose-coloured cloth is provided with a collar of pale brown fur and haa a few folds of its own material towards the hem and again on the sleeves, which are very full. A HANDSOME VELVET COAT. A velvet coat and cloth skirt constitute the; amart costume for out-of-doors, unless velvet is replaced by fur. Very pretty are the mole-brown j costumes with cloth skirts, short velvet coat., and stoles and muffs of moleskin. A velvet coat, if well out, always looks smart and dressy, and more than repays in beauty for the original out- lay. One of the latest editions of the velvet coat is a handsome French model with a deep basque, united to the bodice of the coat at the back and parting from it in front to shew a vision of a lace blouse beneath. The basque could be cut in one with the bodice at the back, or be united to it by means of a waistband of velvet. this being stitched to the bodice as well as to the basque. Again, it would .1>c easy to arrange for the basque to be entirely separate and detachable, so that the coat could be worn short or long. The triple spade- front is an attractive feature of the design, and the buttons might be of cloth to match the skirt, of velvet or of carved leather, like those so much worn on motor-coats. Leaf-brown velvet would be very effectvo for the coat, with buttons of a rather lighter shade. The skirt, of leaf-brown cloth worn with it, should be smartly strapped or finished with folds, about a couple of inches deep and proceeding from the hem midway to the knees, or scarcely so far. The plastron front continues to rank high in fashion's regard, and tailors are making some very smart winter skirts with simulated plastron effects, arrived at by cur- tailing the folds running round the skirt and leaving plain spaces in the centre-front. A serviceable tailor-made skirt of dull green frieze is arranged with an even series of folds from the hem to the knees—which is a very neat, becoming style. WOOLLEN UNDERWEAR. Happily the improvements in woollen under- wear are such as to remove the old-time objection that a woollen material next to the skin chafes and cannot be borne by a very tender skin. The best woollens are fine and exquisitely soft and take up no more room than linen. Stockinette is a comfortable, warm material for cycling knickers, and these are rendered still warmer by detachable linings of flannelette. It is very useful to keep by one a sleeveless bodice of soft flannel, to wear under blouses in place of the usual cache- corset of fine linen. A couple of such under- bodices are advisable, one being high to the neck the other low, the latter adapting itself to the slip- blouse with transparent yoke. Nothing destroys more completely the absolute success of a dainty lace or net yoke than the vision of pearl buttons ,from beneath and woollen un derwear, and such carelessness in dress as to admit of this eyesore is, unfortunately, very often allowed. Both for the sake of warmth and the preservation of a thin material it is a good plan to line a skirt of merveilleux, or some such soft silk, with flannel- ette, which enriches the appearance of the stuff by giving it substantial support. A comfortable, useful thing to have by one for winter wear i? a Spencer of knitted wool for slipping on under coats that are not. very thick. The comfort of such a garment is great. and the Spencer keeps the arms delightfully warm as well as protecting the back and chest. The fashionable woollen petticoat for evening wear is of white embroidered flannel beautified with flounces of washing lace of a silky kind. WHITE HANDS. I A correspondent asks me to repeat a recipe for whitening the hands that I gave in these columns some time ago, but I regret. that I cannot trace it. Perhaps the following hints will serve equally well. The use of a little fine siliceous sand, or powdered pumice-stone, mixed with the toilet soap as it is used, will help to whiten the hands, and the application, at night, of a few drops of almond oil or olive oil, well rubbed in, will make them soft. Sand balls are made by adding to melted soap, or white soft soap, about, half its weight of fine siliceous sand or powdered pumice- stone and a little sweet oil. Almond balls and camphor balls are also splendid for the hands, For the former take 2ozs. of spermaceti; 4ozs. of white wax, and half a pint of oil of almonds. Melt them together in a glazed earthenware pipkin or enamelled iron saucepan, by gentle heat of a "bain Marie" or water-bath, and when the mix- ture has cooled a little, add 1 drachm of essential oil of almonds, and li drachms of expressed oil of mace. Stir the mixture till it begins to cool, then pour it into slightly warmed moulds—egg- cups or ounce gallipots will serve. For camphor balls take 2ozs. each of spermaceti and white wax, z pint of almond or olive oil, and melt them I together by gentle heat; then add loz. of camphor cut small, stir till it is dissolved, and when the mixture cools pour it into moulds or form it into balls. Of course the ingredients in both recipes can be lessened so long as the proportions arc maintained. The addition of sand to soap-balls greatly helpg to clean the skin and thus make the hands white as well as soften them. TURKEY CUTLETS. How to use up tne cold turkey is a question answered in the word "cutlets." Here is a recipe worth following. Chop up the remains of turkey rather coarsely, removing all gristle and skin. Mix with the meat some minced parsley and onion, flavour with a squeeze of lemon juice, and season with salt and pepper. Melt one ounce of butter, and stir into this a tablespoonful of flour, a gill of milk, and half a gill of cream. Add a well-beaten egg, and put the turkey-meat into a saucepan with the mixture. Blend all together and then turn out the contents of the saucepan on to a dish. When cold, shape the mixture into cutlets and fry them a nice light brown in boiling j fat. Have ready a pyramid of hot mashed pota- toes, or macaroni and tomatoes, and arrange the cutlets on a hot dish round the pyramid. j SAUSAGE MEAT. The following is a recipe that may be useful in 1 many homes at this season. It tells how to pre- pare sausage meat. Take 31b?. of meat, freed j from akin and with fat nearly equal to the lean;. I 6oz. of bread crumbs, two eggs, one dessertspoon- ful of finely chopped ,age, half a saltspoonful of cayenne pepper, and one dessertspoonful of salt. Mix all thoroughly together. ICED ORANGE CAKE. I Take the yolk of one egg and the whole of another egg. beat them well together with 6oz. of castor sugar. Add the juice of two oranges. the grated rind of one. ilb. of flour (beating well all the time), and while beating add a heaped tablespoonful of baking powder. Bake the mix- ture in two sandwich tins, or on two plates, in a nice hot oven. For the icing, take 41b. of icing sugar, the white of one egg and the juice of one orange, beaten well together. Put part of the icing between the two layers of cake, and the remainder on the top.