SOCIETY AND FASHION NOTES.

Globe, Volume XXIV, Issue 2465, 1 March 1882, Page 4

SOCIETY AND FASHION NOTES.

The fashionable maid now perfume* her gloves. Far holiday and wedding gifts this autumn china plates will be the rage. In Paris society chaperons are now known aa " tanestry," to distinguish them from the " wallftowers." A female undertaker thrives in Philadelphia. Women certainly cannot complain thus the professions are not open to them. Tho Queen once spun enough yarn, from flix grown on tho estate of the Earl of Caledon, to be woven into a table napkin, which was lately on exhibition at a fair in England. The day of washed out depressed oolors, which tho w i the tics brought in for a time, seems to have passed away, and strong color is blazing everywhere. Bouquets csrriod by ladies at evening parties are becoming eo large that it will soon require exceptionally strong muscles to carry them. The moat beautiful dinner cards come from Mcxioo, with the deft workmanship of the artisans of that country exhibited in feathers applied to the BUrf ace and representing all the winged fowls known or unknown. The first woman to receive the appointment of notary public is Miss M. M. Gillett, a law student at Washington, who is to fill that position for the district of Columbia. The most money-making women are the teachers of dancing, and there is no occupation for a lady which is more remunerative and agreeable than teaching the little folks to dan.-e. It is said that the color which shades somewhore between gold and oream has been identified with the Prinoess of Wales as much as the little " Prinoess " bonnet. The ladies ut Long Branch do not dress as often aa the Saratoga belles. The latter make five and six toilets a day, but the former are content with two. How lovely must the new oollar be which is described as "glowing with a blushing loveliness that has a lending influenoe, and sends over the complexion a tender ray whioh is bewitching." It is not oustomary, according to the new edition cf the "Etiquette," for a lady to accompany a oaller to the hall. He must make his obeisanco in the Jparlor and off or no complaint if the fair Juno does not rise to anticipate or receive it. One of the great mon, Napoleon 1., said, " Let us have healthy mothers and we shall not decay," and he himself erected the most oelebrated 'girls' school in Franoe, that it might train "good mothers." An observer says that when ladies bet at the raceo, they are generally guided by a pretty color, tne graceful form of the horse, a favorite name, or possibly by the neat or picturesque appearance of the jookey. Flowers have been sold at Newport, U S., this summer whioh have literally oost their weight in gold. The only thing that the Duohess of Edinburgh really studied before her marriage was mueic. Every whim of hers Jwas indulged by the Czar, who adored her; and when the temperature was at 20deg. centigrade below freezing-point flowers were forced to bloom tot her delight. Marigolds are now the fashionable flower in London. First the daisy, then the sunflower, next the lily, and now the marigold. It is time the holly hook was brought into service; no one seems to have remembered that old-fashioned flower.

A writer in the " Queen's," disoauraing on the Christmas fashions, describes the following dresses seen in the room of a well-known West End firm :—One was a dress made entirely of blaok net, with a low-neoked pointed bodice. The skirt in front was trimmed with six or seven killings, surmounted by a narrow draped tunic, while the baok consisted of several breadths of net gathered in at the wiiit, and then allowed to flow out loosely over a stiff foundation to the ground. The narrow draped tunic in front was further narrowed by being trimmed with magnificent oatrioh feathora arranged three <kop. These feathers were none of them more than seven or eight inches long, and were the most perfeot that could be procured. To attempt to reproduce such a dress with poor feathers would be mere waste of money. It is better to substitute for the feathers one kilted flounce, stitching on to its under side, about half an inch from the edge, a narrow watered ribbon. The ribbon shows up well under the net, and gives an air of finish to the tunic. Every alternate kilting on the skirt should be treated in the same way. We saw two drosses of this kind, one a dark brown, tho other a pale yellow, and fsund them almost a 3 effective as the black one.

Another lovely dnosa of ivory-colored satin has made as follows:—From the waist on the loft-hand side there started some loose folds of satin, whioh, after dipping very slightly down to the right, lost themselves in the drapery of the back. Then from beneath these folds there emerged on the right a plaited scarf of moire silk, which ran down towards tho left to within a quarter of a yard of the bottom of the skirt. The remaining portion of the front of the dress was then filled up with a quantity of narrow lace flounces. As for the bask, the satin was just draped in one largo bunch thrown very much out, was then caught in at some little distance from the ground with three rows of drawing, to reappear again in a full, deep kilting edged with lace. The bodice here was a round one.

Yet another elegant costume, composed of black satin Merveilleux and Spanish lace was made as follows : —From the right hand side folds of the satin were brought up to the left hand side of the middle of the skirt. Here they were met by shorter folds coming in the contrary direction, and their place of junction was covered with a large upright bow of wide moire ribbon. The triangular piece of skirt on the left which was not covered by the folds, was trimmed with alternate kiltings of the satin and flounces of Spanish lace. The baok was gracefully looped -up in five or six poufa ; while the extreme bottom of the skirt consisted of a deep flounce edged with a ruohing. THE HOME. All these trifles may be served with the addition of the sponge cake, &0., which I mentioned for apple triflo, for a variety. Wafbb or some other delioate biscuit should be handed round with all. Baspbbbbx TbiMiH.—Exaotly as strawberry trifle. Q.irracß Tbipib.—Proceed exactly as for apple trifle. Stbawbbbey Tbiflb.—This is best made with the fresh fruit, but a substitute may be made by using some good preserve mixed with some sharp apples, stewed without sugar and pulped. Cover with whipped cream, flavored with sherry, Gsape Tbiflb.—Take 21b of nicely flavored grapes (Muscatels are best), but take oare not to bruise the stones; mix with them powdered sugar to taate, and allow them to stand for a few houra. Pulp through a sieve fine enough to keep baok all the stones ; put into a trifle dish, and cover with whipped cream flavored with ouracoa.

Pihbappih Tbipih.—For this take a tin of preserved pine, and pound the fruit to a paate, with loaf sugar to taste ; add the juice, press the whole through a sieve ; put the pulp in a trifle dish, and cover it with whipped cream, as in preceding recipe, only flavoring it with essenoe of lemon and a tabletpoonful of lemon juioe, instead of vanilla.

Small Chhbsb Souffles.—Melt half an ounce of fresh butter in a saucepan, stir into it a tablespoonful of flour; when the two are well amalgamated put in a small quantity of milk and about 3oz. of grated Parmesan cheese. Stir the mixture on a slow fire till it assumes the appearance of thiok cream, but be careful not to let it boil; then add some white pepper; mix thoroughly, and, if required, add a little salt; keep on stirring the mixture at a very moderate heat for about tea minutes.; take the saucepan off the fire, and stir the contents occasionally until quite eold, then stir into them the yolks of three eggs beaten up with a little milk and strained, and finally the whites of five eggs whisked into a stiff froth. Half fill some small paper oases with the mixture, put them into the ovon and bake until done—from ten to fifteen minutes.

Stbwed PbabS.—Cut a number of pears in halves, peel them and trim them so as .to get them all of a size; put them into an enamelled saucepan with just enough water to cover them, and a good allowance of loaf sugar, the thin rind of a lemon, a few cloves, •nd sufficient prepared coohineal to give them a good color. Let them stew gently until quite done. Strain the syrup, let it reduoe on the fire, and when eold pot it over the pears.

C-KANoa Tanrm.—Peel the outside rind very thin indeed from a dozen sweet oranges, and put this to steep in a wide-mouthed bottle with suffioiont-strong Cognac to cover at [this should be done a day or two before it

ia required for use, and will be found a very useful flavouring for many dishes). Divide the oranges, and free the pulp completely from the white peel and all the kernels. Great care must be taken as to f his, to avoid the slightest bitter flavour. Sweeten the pulp to taste, with powdered loaf sugar, and let it stand until required. Press through a sievo, and put it into a trifle dish. Heap the dish high with whipped croam, flavoured with lemon juice, and some of the orango brandy and sugar.