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This newspaper page contains 11 articles. Subscribers can read the full text of each article.
Newspaper
Lowell Daily Courier
Location
Lowell, Massachusetts, United States of America
Date
Dec 24, 1901
Page
5
The article notes that in the last decade women contributed vast sums to charitable causes, with large gifts and bequests. It argues those figures reflect generosity, while many ordinary women also support local charities in their towns, defying charges of parsimony.
An American traveler describes London and Paris experiences, detailing foggy scenes, smoky rooms, and social contrasts. Vivid sketches include a humorous dinner with a 200 pound woman in pink chiffon, and reflections on British fashion and comfort standards during three days in London.
At a National Household Economics association convention in Buffalo, leaders urge colleges for women to expand home science teachings. Prominent presidents like Seelye, Eliot, Taylor, Woolley, and Hazard share views on nutrition, sanitation, psychology, and the value of four year college training for domestic economy and broader life goals.
The ladies at the Women's branch of the People's club host Friday cooking lessons led by Miss Helen A. Parker. She shares hygienic tips and novel uses for potatoes beyond boiling or frying, including maitre d hotel potatoes and a potato omelet, with demonstrations on proper seasoning, oven management, and food value insights.
A Victorian era recipe column outlines hot punch with California claret and citrus, chicken en casserole with vegetable sauce, napkin folded luncheon rolls, tomatoes stuffed with relishes as a first course, and suggested sandwiches. It notes proper preparation and serving details for a refined luncheon.
The menu describes afternoon tea items including grape-fruit marmalade with cream cheese and chopped nuts and pate de foie gras, highlighting diverse spreads and indulgent accompaniments.
A luncheon menu listing stuffed tomatoes, clam bouillon with unsweetened whipped cream, creamed lobster in a rice ring, fried sweetbreads with green peas, chicken en casserole with potatoes and creamed spinach, pineapple salad, individual ices, fancy cakes, fruit, bonbons and coffee.
The listing outlines a dinner course plan including stuffed tomatoes, clear soup, olives, celery, radishes, boiled salmon with hollandaise, cucumbers with French dressing, timbales of ham in a truffled sauce, filet of beef with fried potato balls and peas, birds with celery and apple mayonnaise, Camembert cheese with hot crackers, ice cream, cake, fruit, candy, and coffee in demi tasses.
A fashion note describes new hat designs in dark brown felt with cut brim sections and forward rolled points. Green panne bands, large panne poufs, and florals like satin roses or chrysanthemums decorate the brim and crown. A toque capote hybrid with Marie Stuart style crown and flute-plied material is noted, plus emerald ostrich trims and gathered ribbon poufs. Feather curling and edge finishing evolve while most trends hint at continued continuation of current styles into early year.
The article notes gossamer fabrics like tulle and lace being used to trim and combine with rough felt and homespun cloths. Narrow spiral bands or wider folded bands of gossamer are applied in alternating colors to puffed tulle foundations, forming decorative ensembles.
The article describes a wave of white in hats and decorations with dominant white felt and white velvet trends. White ostrich, chalk white, and pure white florals like violets and berries drive demand, while white foliage, holly, mistletoe, and pearl cherry accents adorn new creations, including a white tulle theatre toque with pearl cherries and white Saxony wool braids.
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