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Waikato Times, Volume XXVI, Issue 2146, 10 April 1886, Page 2 (Supplement)

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[From the " Young Ladies' Journal."] Jackets are very fashionable ; they are generally mado of woollen material, trimmed with galloon, chenille, or moire round the edge, the collar, sleeves, and fronts. The simplest of these jaokets have the fronts out into square lappeti. The vest is fastened by means of very •mall buttons put on very close together. Others have a basque slit open at all the Boaraa, with revert and three points in front ; the back finished with a small postilion. The collar is turned either up or down, square or round. Hairy, felt-like fabrics, and goat's hair are employed for plain jackets, mado tailor fushion ; sometimes tho vest and the edging of tho outlines aro made of velvet. Lehs thiok woullen materials are used for in.tking up jackets in a moco elaborate style. Paletots are also much worn— the genuine paletot ot former years ; but on condition they are very short and tightfitting, which makes them very much resemble long jackets ; some have a border and plastron of fur, or elae ot tstraclian or plush. Borders put round the edge of short paletots are not pretty, because they in irk too strikingly the outline of the g.trm< tit, dividing the body of the wearer, as it were, into two diitinct part*, which make* a lady look shorter and stouter, thereforo we would advise those who are nob vary tall *nd •light to shun such Ixmlers. Long vi»it«« are nuke with the new woollen fabrics which imitate a lace patUrn placed over a coloured lining. Fashionable fabrics beinj? for the mo»t part ornamented with -tnp»s of velvet or plush in relief, alternating with *tripe» of faille or moire, require to be mude up with a certain amount of simplicity. Elaborate trimming-, intricate draperies, puffing*, and all voluminous styles of ornamentation are quite impossible with such material*. In st ripen all »izc* are equally fashionable, from those two inches wide to those <ia narrow as a b»ir. Many are edgrd with fine streaks of some brighter or darker colour. Some plain tissues are made with a deep border of multicoloured, plain or frizzled plush along the selvedge of each width, ho a* to be ready to be used as a trimming to the •kirt and tunic. Some V<<>rdVrs are mado from the patterns of old tnpostry. Thiok, plushy woollen materials nro very much in favour thi^ winter for walking costumes. Thet>e, however, by no means exclude smooth cloths, which aro also in great demand One of the prettiest styles is casi'nir, which is at once thick and soft. We noticed a very quiet but elegant costume, made of mouse-grey oasimir, trimmed with pleated tabs of imousine striped of two shades of grey. The bodice opened over a pleated plastron of the striped limousine; it was ornamented with grey woollen lace, and bows of moire ribbon to match. Among other simple costumes we may mention one made of dark bronze-coloured woolleu material. The skirt was arranged at the back, and the back width seemed to be continued in front to form two draperiefl, crossing 1 ono another, and fastened under this width on either aide. The peaked bodice remained wide open over a plastron of garnet surah pleated across. All the outlines of the lower edge of the fronts of the bodice were trimmed with narrow bands of plush in three shades of colour— green, garnet, and bronze of a lighter shade than the material of the dress. Round the foot of the skirt was trimmed with six bands of aimilar plush.

Baked Pears.— Pare and cut twelve pears in halves, «nd should they be very Itrge, into quarters, leave the stalks os them, ami carefully remove the corea. Place them in a clean baking jar, and cut the rind of a Icmou into strips, add the

juice of half a lemon and a few cloves, sufficient water to cover the whole, with sugar iv the proportion of £lh to every pint of water ; bake in a cool oven fur rive or six hours. To improve the colour of the fruit a few drops of prepared cochineal may be added. Amber Pudding.— Peel and cat up about eight apples, and stir them over the fire with 4oz butter, the juice and peel of one lemon ; when the apples are quite toft mash them up or put them through a sieve; stir in four yolks of eggs, and bake in a pie dish, winch U edged with paste. When done put the whipped whites on the top, ornameut it with candied peel or dried fruit, and return it to the oven till it ii nicely browned. Brown Bread Puddings. — 6oz sttle brown brendcrums, 6oz fresh butter, four eg-g-3 (the yolks and whites whisked separately), §0/ powdered cinnamon, $lb coarsest brown imjjar. Cream tho butter, then mix well with the sugar till quite yrnooth, add the well-beaten egg», and ftirin gradually the other ingredients. Steam tho pudding for two houra or evru more (it cannot be too much done.) When turned out, pour melted cherry jam over it, and nerve hot. Cheese Podding. — Take four tablespooufuls of finely-grated breadcumb^, the same quantity of grated cheese, and two egg*, mustard, pepper, and salt to ta*to Butter a piedish, then put in the breadeutnbs, chewo, mustard, ic.jbeat up : th« two yolkn with a small cup of milk, ' and put into the piedish ; be.it the whites into a froth, and put them in with a goodi<ized lump of butter. Place the dish iv a quick oven for twenty minute*, and aerre rery hot. Enough for four or fir* per. BODS. Oirdlb Cakes.— Jib floor, ljoz batter, one teaapoonful and a half of baking powder ; mix with a little milk, roll out into paste, cat into round*, and fry on the girdle. Thin will make half a dozen large cakes, or a dozen small. — lib flour, butter, moisten with milk ; knead all together, add a few currants (some prefer them without, I have seen both kinds at afternoon tea* in the north), roll into moderately thin paste, cut out with a tumbler into round cakes. Bake on a girdle (which must not touch the fire, but be suspended by a ring on hooks over fire) till slightly brown, then turn the other aide, and bake the same (very pale brown). When done split' open, and butter well ; eat hot.