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This newspaper page contains 14 articles. Subscribers can read the full text of each article.
Newspaper
The Indianapolis Journal
Location
Indianapolis, Indiana, United States of America
Date
Oct 26, 1902
Page
19
New York fashion notes highlight street dress trends with bolero jackets, trimings in white silk, passementerie, and fur accents. Designers feature dark blues, greens, reds, and contrasting whites, with fabrics ranging from velvet and satin to taffeta and tibeline.
The survey notes a shift toward simpler street attire with skirts and waist costumes in varied materials from cloths to silks. Velvet gowns grow more elaborate with stenciling and chenille trim, while bodices in white silk and matte textures appear in new weaves. Silks feature blacks lace insertions and crepe finishes, with decorative buttons, trim, and layered waist designs.
A philanthropic observer recalls an 1830s mulberry craze and a Philadelphia women led silk program. She notes abundant eggs and cocoons produced, but profits barely covered egg costs, and labor and housing costs render small scale silk worm culture unviable in the United States.
A fragmentary verse tribute to the fading year and lingering warmth of summer. The speaker recalls a distant smile across time and place, invoking seasonal imagery and Towne’s elegiac tone to hint at memory and renewal.
The New York Post argues women students are limited by physique and social constraints, facing fewer paid jobs and stricter rules while pursuing higher education. It notes democratic women’s colleges avoid wealth-based social advantages, discusses loans, and highlights several female inventors and sanitary, household, and bread-making innovations.
In the Boston Mechanics Fair woman’s department the Women’s Educational and Industrial Union hosts a contest with about a dozen practical and ingenious labor-saving designs. One exhibitor demonstrated washing ashes as a method to save dishwashing time, showing skill in stacking and handling dishes to minimize effort and effort.
Philadelphia and New York fashion reveals show the American type dominating next season with tall, slender figures preferred in Paris shows. Designers value great height, long waists, broad shoulders, and long arms, while corsets push hip lines flat for a straight silhouette.
Fashion note describes a stylish house gown in louisine silk with black stitching and ribbons, cream taffeta yoke, and blue ievennes revers. It lists fabric yardage by width for the peduee and frill, notes pattern 398 for sizes around 32 bust, and offers a pattern coupon for 10 cents with name and address to Pattern Dept The Journal.
A period kitchen note explains classic bisque basics and offers two recipes. Lobster bisque details lobster meat, milk, coral paste, and simmering bones for broth, then combines with the meat. Tomato bisque stews tomatoes, then thicks with milk and cornstarch, finished with salt pepper and cayenne. Also a literary aside about Tennyson’s memoriam.
A collection of soup preparations using lobster and shellfish as bases. Includes clam bisque with veal stock, oyster bisque with milk, and Virginia style crab bisque with crab coral and wine, plus serving notes and health cautions for certain illnesses.
A Philadelphia Inquirer yearbook fragment offers social tips on hosting callers, proper manners, and avoiding personal questions, followed by a Boston Advertiser report on jeweled egg-shell china. The New York-based line uses enamel gems to decorate vases cups and after-dinner wares in a French secret process.
The Maine Agricultural Experiment Bureau issued a bulletin on cereal breakfast foods noting most top advertised brands are pure quality, but some fail to meet claims. It warns that cereal foods do not equal meat and potatoes in food value and stresses protein as the key factor, with no cereal exceeding 18 percent protein.
The article notes dyed chamois skins as lamp mats in red green and pea cock blue and white wool hats in New York milinery. It cautions against tea with fish due to tannic acid and offers stove heating tips using newspapers or coal substitutes. It mentions braising with charcoal, efficient cooking methods, and a Russian salad idea with tomato and French dressing.
The Porto Rico bon-bons from Mayaguez are already in New York stores and touted as the world's best chocolate. Makers highlight careful bean selection and Parisian style methods, with purer chocolate containing little sugar and no starch fillers, offering diverse flavors and premium quality compared with American practices.
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