Page:Peterson Magazine 1869A.pdf/84

 OUR NEW COOK- BOOK. - FASHIONS.

A Cheap Family Pudding.-One pound of flour, one pound of suet, chopped fine, three-quarters of a pound of sugar, one pound each of carrots and potatoes well boiled and mashed together, half a pound of raisins, three-quarters of a pound ofbread-crumbs ; spice, flavoring, and peel, optional. Mix the whole well together with a little water. It must not be too stiff, and certainly not too moist. Rub a basin well with dripping, and boil for eight hours. A Good Plum-Pudding without Eggs-time to boil, four hours.-One pound of raisins, half a pound of suet, one pound of flour, four ounces of bread-crumbs, two tablespoonfuls of molasses, one pint of milk, nutmeg, and grated ginger. Chop the suet very fine, and mix it with the flour. Add the bread-crumbs, ginger, and nutmeg, and the raisins stoned, and mix it all well together with the milk and molasses. Put it into a basin, or floured cloth, and boil it. Sweet Paste.-This is suitable to fruit tarts generally, apples excepted, for which we recommend a puff paste. To three-quarters of a pound of butter put one pound and a half of flour, three or four ounces of sifted loaf-sugar, the yolks of two eggs, and half a pint of new milk. Bake it ,in a moderate oven. Apple Charlotte.- Two pounds of apples, pared and cored ; slice them into a pan ; add one pound of loaf-sugar, the juice of three lemons, and the rind of one finely grated ; boil all together until it becomes thick, which it wiil do in about two hours; turn it into a mould ; serve cold, with either a rich custard or cream. Apple-Cream.- Boil twelve apples in water till soft, take off the peel, and press the pulp through a hair-sieve upon half a pound of pounded sugar ; whip the whites of two eggs, add them to the apples, and beat all together till it becomes very stiff and looks quite white. Serve it heaped up on a dish. Plum-Pudding-time, three hours.-Six ounces of raisins, six ounces of currants, six ounces of bread-crumbs, six ounces of suet, half a nutmeg, a little lemon-peel, five eggs, half a wineglass of brandy. Mix these ingredients together, and put the pudding into a mould, and boil it.

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bows, very small cape, and loose sleeves over the long, tight ones. FIG. VI.- FRONT VIEW OF CLOAK OF BLACK VELVET, lined with white satin, and trimmed with white satin and white and black silk fringe. FIG. VII.- BACK VIEW of the same cloak. FIG. VIII.-WALKING-COSTUME OF BLUE SILK.-The underskirt is quite plain, and is striped diagonally with claretcolored velvet ribbon. The upper-skirt is short, very much puffed at the back, and trimmed with a deep plaited flounce ; the front is cut in sharp points ; the sleeves and body are ornamented like the lower-skirt. FIG. IX.-WALKING-DRESS OF DARK-BLUE SERGE, trimmed with black gimp and fringe ; the upper-skirt is cut in large points, and is short at the back. The body is made with a basquine lined with flannel, and over it is worn three capes to add to the warmth. FIG. X.-EVENING-DRESS OF PLAIN MUSLIN.-Very low, plain bodice, ornamented with a bouillon, through which a ribbon is run ; large berthe of Spanish lace looped up into a drapery. Under the bodice there is a high chemisette, with small tucks ornamented with insertion. Sleeves of silk tulle. The skirt is looped up at the back, and trimmed with a lace flounce, headed with a narrow cross-strip of silk. Waistband of ribbon, covered with lace insertion, with lapels of embroidered muslin crossed with ribbon. FIG. XI.- WINTER MANTLE.- This mantle is composed of a polonaise fastened at the waist, and looped up on either side with bows of ribbon. A large pelerine with a hood is looped up at the back by a large bow with long lapels. The polonaise and pelerine are both edged with a marquise ruche. The latter mantle is made either of plain or chined cashmere, or of tartan of a large checked pattern, red and black, green and black, or violet and black, with glace silk ribbons. GENERAL REMARKS.-In addition to the articles described above, we give numerous illustrations. Combs play a great part in modern coiffures. We are coming to thelarge combs of the period of the First Empire ; the tortoise-shell comb is asserting its rights again. A very solid comb is, in fact, required to fasten the mass of hair which now forms the chignon. FASHIONS FOR JANUARY. The fashionable comb is not only solid, it is also very FIG. 1.- WALKING-DRESS OF DEEP PINK CASHMERE.- The ornamental and very handsome. We give some new models petticoat is trimmed around the bottom with festoons and ofthem to our readers. For example, a tortoise-shell comb bows of cashmere. The upper-skirt is of gray cashmere, with teeth with hinges, to be placed in front of the chignon , looped up with bows of pink. Over the gray body is worn its movable headings form a sort of bandeau of plain tora tight-fitting body with a full basque of pink cashmere, toise-shell, with raised ornaments, which have a very pretty and a deep cape with a pointed hood. Sash with wide ends effect in the coiffure. We give also another comb, with teeth with hinges, but to be placed within the chignon. of pink cashmere. FIG. II.-MORNING-DRESS OF WHITE ALPACA, trimmed with This comb is made of ivory. Another comb is placed in a pleating of the same between rows of blue velvet. The front of the head, and the upper part forms a bandeau. This under-sleeve is tight to the arm, with a loose, flowing comb is made of one piece of light tortoise-shell, artistically chiseled with open and raised patterns. Fashion has quite sleeve. FIG. III.- EVENING-DRESS OF LIGHT GREEN SILK, trimmed given up fancy combs, gilt and enameled, to come back to with white silk. The green flounce does not extend over handsome tortoise-shell combs. The light-colored tortoisethe front breadth, but the white one does, and is trimmed shell is that most sought after. Our models of coiffures will better make the reader unwith two ornaments in white and green silk, like the one which fastens back the side of the skirt. The body is low derstand how the large tortoise-shell combs are placed in and square, and, like the Marie Antoinette sleeve, is richly the coiffure. We give several of these new styles for dresstrimmed with lace. ing the hair. In one, as will be seen, the front hair is raised Fig. Iv.- House DRESS OF GRAY DOTTED SILK ; five pipings and slightly waved. The chignon is composed of four large loops, with frizzled curls in the middle. The straight torof cherry-colored satin trim the bottom; large buttons ornament the front ; the pannier is held back by the sash ; the toise-shell comb is placed within the chignon, under the upper-loop. Three long Alexandra curls, coming out of the ends of the bretelles, which trim the body, cross at the waist, and are trimmed with cherry-colored satin and chignon, hang on the neck. In another, the front part of the coiffure is composed of slightly waved bandeaux and of fringe; small bows on the shoulders. FIG. V.- WALKING-DRESS OF YELLOWISH FAWN-COLORED small frizzled curls, falling over the forehead. The chignon MERINO. The under-skirt has a very deep flounce plaited is made of loops of hair, headed by a straight tortoise-shell to near the bottom, and ornamented with dark marigold- comb. In still another, four small waved bandeaux comcolored bows of velvet. The elaborate upper-skirt is like- pose the front part of this coiffure. Large chignon, rolled wise ruffled and trimmed with marigold velvet ribbon and and waved, accompanied by two long curls ; large tortoise-