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Newspaper
Bridgeport Evening Farmer
Location
Bridgeport, Connecticut, United States of America
Date
Mar 26, 1909
Page
5
New York fashion notes discuss heavy embroidery and the move away from seven yard skirts, with eye catching sleeves giving way to contour friendly jackets. The piece highlights the waistline focus, the rise of semi fitted coats, and the popularity of high waist lines blending waist, skirt, and coat in coordinated three piece ensembles.
The spring gowns feature long sleeves extending over the hand with three quarter or elbow lengths for comfort. Lightweight coats and semi fitting models in linens and gees gain favor, while voiles and tulles in black and white rise in popularity. Mohair and broadcloth remain, with bordered voiles challenging due to tailoring needs, and cotton sateen and cotton crepes reemerge for summer outfits. The medieval mode appears with stoles, beaded embroidery, and pale pink and gray-blue silk roses, culminating in embroidery heavy afternoon dresses and the peacock gown with a tail motif.
In this guide a under-blouse guimpe is detailed as a key costume part. It covers cutting length to avoid bulk, arranging tucks, attaching to lawn bands, and securing with loops and tapes. Steps include sleeve options, lace insertion, and precise shoulder seam work to achieve a secure, comfortable fit with a high side neck and proper collar support.
Rosamond learns note writing from Mrs. Wright with desk prep, proper note paper, and etiquette. They cover formal and informal notes, date placement, and polite replies. Rosamond practices writing a luncheon invitation reply and a birthday thank you with natural, sincere wording.
Two vintage pudding recipes describe both a steamed fruit pudding and an entire wheat pudding. The fruit version uses raisins currants citron and spices with molasses and milk, steamed in cocoa or baking powder cans for about an hour and a half, served with dates figs or lemon sauce. The whole wheat pudding blends entire wheat flour with soda cinnamon chopped apples citron and molasses milk and cooks to a firm, eggless dessert.
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