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This newspaper page contains 10 articles. Subscribers can read the full text of each article.
Newspaper
Dubuque Sunday Herald
Location
Dubuque, Iowa, United States of America
Date
Aug 12, 1900
Page
12
Catherine Talbot surveys late summer Paris fashion trends, noting new gown patterns, sleeve shapes, and trims. She highlights velvet and brocade fabrics, black and bold colors, and the rising popularity of lace, floral parasols, and ornate buttons, with references to designers and social circles.
Handsome dresses in cherry and crevetta pink foulard are described with white silk trimming and duny lace insertions. Hats on the Ross are crowded with flowers, some tied under the chin with black velvet strings, while others use shaded straw bows and pink roses for trim.
Pique and lawn gowns feature lace insets, lozenge lace panels, and jeweled belts. Bodices show deep tucks and lisse cape collars, with embroidered silk and voile ribbons enhancing delicate frocks. Silk is used as trimming in summer combinations with small waists in cotton and wool blends.
A detailed guide explains using hand crank freezers and ice salt to freeze cream quickly and evenly. It covers packing with ice and salt, grinding ice, sharpening technique, and cleaning after use. It also includes multiple recipes for vanilla orange raspberry chocolate and fruit creams with step by step instructions.
A new velvet grip stocking suspender uses an imperishable rubber button tucked beneath the stocking top to pass a hoop over both and secure them. This design reduces fabric strain and prevents tearing, with the fastening available in white or black cotton or satin hues to match garb.
Fashion column highlights summer garments in frieze and homespun fabrics. Describes pastel shades, embroidered facings, and floral details on heliotrope and pale green fabrics. Notes Vienna models, covert coating costumes, riding habits, traveling capes, cloaks, and skirts sold separately.
A Paris fashion sketch describes outfits in gaiety with gowns in blue brown fawn and gray. A bolero, foulards, low hats, lace veils and sunshades in silk or chiffon appear. Styles include mauve embroidered robes with pale mauve inserts and a silver gray crepe de chine gown with ornate bodices and crepe placements.
A college dining entry lists hot buttered oatmeal cakes baked in a moderate oven as a first course. Dinner includes puree of vegetable marrow, boiled leg of mutton with currant jelly, mashed potatoes, cauliflower, green peas, celery, and orange pudding. The marrow purée is prepared by simmering marrows with onion celery seed bay leaf stock then pureeing and thickening with corn flour, served with fried croutons.
Luncheon items include Bouillon Stuffed Potatoes Waffies Fried Chicken Tomato Salad Salted Almonds Charlotte Russ Tea Chocolate Salted Almonds recipe details: soak one ounce almonds pour boiling water six minutes skins peel press skins away coat almonds with olive oil salt and bake until pale brown then cool ready to serve.
Burdwan of Fowl divides a cooked fowl into joints and skins it then blends eel water with chapred Spanish onion minced shallots and butter. The sauce simmers until onion is tender then adds vinegar and dry sherry before the fowl is reheated and finished with a splash of juice before serving.
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