Page:Peterson's Magazine 1867 a.pdf/241

 236

FASHIONS

FOR

MARCH.

Charlotte of Apples.-Line the mould with chips of stale are both embroidered with silk and beads. The latter is bread. The six apples are peeled and cored; set on the fire cut in points, and finished with a jet fringe. Bonnet of with two tablespoonfuls ofwater. When nearlydone stir, white silk, edged with scarlet velvet. FIG. Y.-HOUSE DRESS OF WHITE SILK -The bottom of and add a pinch of cinnamon, four tablespoonfuls of sagar, and when cooked, set to cool; cut the apples into quarters the skirt is trimmed with a broad band of blue satin, as before cooking. Grease the mould well with butter before well as the body and front of the skirt. Tight white putting in the bread, and put the apples into the mould. sleeves, trimmed with blue. Over the white dress is worn The apples can be placed with layers ofsweetmeats, or else a blue satin peplum, with deep Venetian sleeves, and is apples alone. Place slices of bread to cover the apples, and trimmed with a mixture of black and white blonde. bake them in the oven. Our next dish, ladies, is FIG. VL - CARRIAGE DRESS OF PEARL-GRAY SILK, trimmed of crimson satin. Cake of Pithiviers-Place paste, one-fifth of an inch in with black velvet and Lands weather is still so cold that GENERAL REMARES -The thickness, in the bottom of a pan, and make the border as for rol au vent, obly not so thick, and put some frangipane but few new goods have made their appearance as yet. into it; then make a top for it with paste, cutting a few The brocaded silks, are too heavy for spring and summer holes so as the steam can escape, and glaze with egg, and wear, and will be replaced by chene, plain or small striped, or plaid silks. Black silk dresses are always popular, beplace in the oven. cause they are always so useful. One celebrated dresscut the paste of an inch, one-fifth Tarteletles.-Take paste maker in Paris made over one hundred black silk dresses the size of a small tin mould, and put it in the mould; then in two months. fill it with frangipane, cut strips of paste to cover the tarTHE WAISTS of dresses are still short, with a belt of telettes, and bake in oven at four hundred and thirty de- moderate width, and but little trimmed. Over the tight Dust baking. before egg grees Fahrenheit. Glaze with sleeve the wide Venetian sleeve is frequently worn. For with sugar when baked, and serve. the house, the trains are still long; though on the street Allumettes.-Take one tablespoonful of sugar and mix nothing is seen but the short dresses, which do not touch well with half the white of an egg. Take a strip of paste the ground. All skirts are very much gored. Evening one-fifth of an inch thick and two inches broad, and spreaddresses are made with low waists, and crossing over the the white of egg and sugar on it, and put in the pan and left to the right of the waist, is frequently worn a broad bake. ribbon, or scarf of tulle, on which is sometimes placed a Gateaux Fruille'ces.-Cut the puff-paste into any shape small wreath of ivy-leaves, a cluster of pink roses, or some with a paste-cutter, and put it in the oven to bake. You other flower corresponding with those worn in the hair. can put a little sweetmeat in the center, and then glaze One charming dress of white spotted musiin, for a young with egg. lady, has recently been made with an " infant waist." A Omelette with Ham.-Cut the ham in slices and pillets, light scarlet sash was to be worn around the waist; coral and then in small dice ; put a small piece of butter in a cameos in the center of the shoulder-knots, a row of large frying-pan on the fire, and beat the eggs with a very little coral beads around the waist, and a comb, ornamented salt. Then put the ham, which is raw, into the melted with coral, in the hair, completed this beautiful toilet. butter, and stir. When the ham is nearly fried turn the BONNETS are ofevery shape, and not yet as large as they eggs over it, and cook the omelette on a brisk fire. In will, probably, be later in the season. Square veils thrown making an omelette with boiled ham, you put the hanron carelessly over the back of the bonnet, and fastened under the fire at the same time with the eggs. the chin, in the fashion of the Spanish mantilla, with a Porte-Minteaux.-Cut a strip of puff-paste three and a flower, or dead-gold pin, are not common, but pretty. FAW FLOWERS are worn in the hair-usually only a small half inches wide, rolled down to an eighth of an inch in thickness ; fill the strip with sweetmeats, and then roll rose, or a tiny wreath put on the top of the head. Amber it round and glaze with egg ; then roll again, so as to ornaments are taking the place ofjet for head-dresses and cover the sweetmeats ; glaze with egg, and place it in the trimmings. oven. SHOES, for evening wear, are profusely ornamented with rosettes covered with beads, either colored, crystal, or pearl; and a fringe of beads to correspond passes around the top of the shoe. FASHIONS FOR MARCH. SACQUES.-The cold weather has prevented anything very FIG. 1.- RIDING- HABIT CF BLACK CLOTH.- The skirt is new in the way of sacques, etc., from yet appearing. gored, and is no longer in front than a dress skirt, but measures one yard and three-quarters in length. The basque is made so that it can be worn with a vest, or CHILDREN'S FASHIONS. without. It is trimmed with cord and buttons. High silk hat, with tissue veil. FIG. 1.-A LIGHT BLUE POPLIN DRESS AND BASQUE, trimFIG. II -WALKING DRESS OF NANKEEN-COLORED POPLIN.- med with velvet of a lighter shade of blue, for a little girl. FIG. II. A LITTLE GIRL'S DRESS OF FAWN-COLORED POPLIN, The petticoat has one row of black velvet sewed on plain. The basque is so long that it answers the purpose of both trimmed with velvet of a golden brown. FIG. IL-KNICKERBOCKER SUIT OF BLACK VELVET, for a waist and skirt. It buttons from the neck to the edge of the skirt, and is trimmed with ribbon velvet. It is almost little boy. FIG. IV. A YOUNG LADY'S DRESS OF DOVE-COLORED SILK, unnecessary to say that these garments require heavy linings, else they would be unsuitable for. early springtrimmed with blue velvet. Blue silk petticoat. Black wear. Black felt hat. cashmere jacket, embroidered with jet. FIG. V.- KNICKERBOCKER PANTS AND LOOSE PALETOT, for a FIG. III.- WALKING DRESS FOR AYOUNG LADY.- The petticoat is of blue cashmere, cut so as to fit the hoop closely. young boy. GENERAL REMARKS.- Nothing new is to be seen in boy's The upper skirt is of black silk, and is looped with rosettes of blue. The sack is of blue, like the skirt, and trimmed costume, except that one or two suits have been made with with a heavy chenille fringe. White silk hat, trimmed trousers tight at the knee; jackets straight, with pockets, with berries and leaves. and very large, squaro linen collars. As to little girl's FIG. IV.- CARRIAGE DRESS OF STEEL-COLORED SILK.- These dresses, they are only miniatures of their mothers, as may dresses are imported in dress patterns. The skirt and coat be seen in our fashion-plate.