Ladies Column Print E-mail
Whitehaven Gazette - Thursday, April 22, 1897
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Ladies Column
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LADIES' COLUMN continued....................................

    Some one told me the other day that quite an old fashion has just been
revived in French Society; viz:  the wearing of aprons, and big ones too !
No lady considers herself dressed in her own home for the twelve o'clock
"dejeuner", or afternoon, without an apron which extends from her waist to
the hem of her skirt;  and is nothing if not ample where it is sewn into the
band.  They are just as much worn either with or without bibs, and are made
of printed silk, of alternate rows of coloured ribbon and lace insertion,
and of flower'd muslin bedecked with ribbon bows, streamers and rosettes.

    The wearing of charms is also another revival in connection with
jewellery;  so much are they seen in the London shops, that my friends tell
me they are forcibly reminded of the old Palais Royal.
    The great craze is for small animals, a minute silver kitten playing
with a topaz ball, a green enamel frog emerging from a gold envelope, a
terrier in an outrigger, or quaintest of all, a bird's nest, with tiny pearl
eggs inside a dilapidated looking enamel hat.  These charms are attached to
bracelets, or to the small watch-chains of the day, and the more bizarre
they are, the more eagerly are they sought after.

Before I close, I will just give you a recipe for Cabinet Pudding.  It is
quite simple and rather a contrast to those sometimes seen for this very
same pudding.

Well grease a small basin, stone one ounce of raisins, cut them down one
side, but do not quite divide them.  Press them on to the basin with the
fruit side next the basin.  Beat up an egg and mix it with half a pint of
milk, add to it an ounce of sugar and a little vanilla essence.  Cut up a
quarter of a pound of a loaf into neat little squares, place them in the
basin and pour the custard over them, leave it to soak for ten minutes.
Then pour the mixture into the prepared basin, cover with greased paper and
steam for an hour, then turn out on to a hot dish and serve.

Ever yours,

EDINA.
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