The Sunday Oregonian., May 31, 1908, SECTION THREE, Page 4, Image 28

THE SUNDAY OREGONIAN, PORTLAND, MAY 31, 1908.
A Lavish Tendency Is Now Shown in Ornaments for the Coiffure
Trend Now Seems Away From High. Effects, and Toward Floral Half -Wreaths, Silken Blossoms and Bows.
While attending the Fiesta, visit the Eastern Out
fitting Co.8 store and see the latest importations, in
ladies dress accessories, waists, parasols, gloves,
shoes, silk and linen suits, etc
While other stores are trying to get rid of their
Spring stock we are continually taking on new early
Summer goods, and are selling them at prices which
are even less than others in comparison of values.
4
ORE
TOM IHE MIllx 5
II SUITS
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III -' li J : ' - Kra
I V ' -.c 111
AMONG the attractive accessories to
the feminine costume now on dis
play In the local shops, there is
none more interesting than the dainty
novelties offered for the decorative fin
ishing touch that completes a pretty
coiffure.
For evening wear these dainty bits of
flower, foliage and ribbon, are to be uni
versally worn, the shopkeepers , tell us,
and they will be particularly popular with
the young girls, whose dancing frocks
can be daintily and charmingly augment
ed. In corresponding tint, from a wide
variety of novelty ornaments.
The new ornaments for the feminine
"crowning glory," it is announced, will
trend away from the high effects, and
Instead of saucily upstanding aigrettes
and sprays, the tendency will be towards
floral half-wreaths, of silken blossoms
and ribbon bows; some of the extreme
novelties do not stop at the half-wreath,
but completely encircle the crown, and
ome particularly charming designs, es
pecially suited to young girls with abun
dant hair, are offered in ribbon-bound
wire in a sort of lattice design with rib
bon rosettes or silken blossoms at the
left side.
A few of the "leaders' in these nov
elties are shown in the accompanying
pictures. No. 1 shows a double spray
of dainty "forget-me-nots." with a pretty
double-bow of dainty blue tint. The
forget-me-not sprays trail away from the
front towards the back of the head, form
ing almost a complete wreath.
Another almot complete wreath Is
shown in picture No. 2, which is of tiny
pink roses, made of satin ribbon, with a
large rosette of the same tint.
A single rose, of rich dark red, and
made of satin ribbon, is shown in No. 3:
a Bpray of tiny green leaves completes
this effective ornament for the posses
sor of heavy dark tresses.
One of the daintiest of the novelties
displayed is shown in No. 4. which is a
thick spray of little tea roses of silk. In
the prettiest of pink tints, with a ribbon
rosette to match. No. 6 shows a similar
design, with little bows of ribbon ar
ranged in mock-rose effect. The novel
ties may be had in heavy or light sprays,
suited to the abundance or scantiness of
the hair, and the showcases display tones
to match every tint of eye or complexion.
The lavish tendency of these coiffure
ornaments does not mean the banishment
of the ornamental comb.' In fact, combs
are being shown in wider variety of de
sign than ever, and the two will be ef
fectively combined. Particularly will the
high back-comb, of fancy gold or silver
filagree work, with Jeweled settings, re
main in high favor; this style of comb,
in fact, is required, to hold the high
coiffure In place for the attractive ad
justment of the ornamental sprays.
LILIAN TINGLE TELLS HOW TO
PREPARE DAINTY FRUIT SALADS
Care Should Be Taken With Sauces, and Too Many Kinds of Fruit Should
Not Be Used.
BY LILIAN TINGLB.
IN spite of the undoubted wholesome
ness and general popularity of
fruit salads, there are still many
housekeepers who hesitate to make and
serve them even with a plentiful supply
of material at hand, because of- a doubt
as to the exact method of dressing them
and of their proper place in a menu, or
because of a dislike of fruit salad of
some one particular type. The truth Is,
of course, that the general term "salad"
is often used for so many different kinds
of fruit dlsnes that a certain confusion
of mind (and sometimes of stomach also)
Is apt tb result.
A "cocktail" or salplcon of fruits
served with a dressing of fruit Juice- syr
up, wine, etc., at the beginning of
a luncheon la often spoken of as a "fruit
salad"; and the same name is given to
a number of dessert dishes where com
binations of fruit appear in connection
with gelatine, whipped cream, syrup and
wine, or sweetened egg dressings. Then
there are the fruit salads of the salad
course proper, where fruits appear, com
bined perhaps with celery and lettuce, in
French dressing or mayonnaise. The
latter types are considered more appro
priate for luncheon than for dinner, al
though there are a few fruits notably
apples, oranges and grape-fruit to which
the gourmet occasionally grants the priv
ilege of appearing in dinner salads. Of
luncheon salads, some of the most de
licious and appropriate at this season
may be made from our splendid Oregon
cherries, combined with lettuce and
French dressing. Celery, though usually
difficult to obtain in cherry season,
combines well with cherries, and so do
nuts.
Stoned cherries filled with a hazelnut
or walnut, and served in' crisp heart
lettuce cups make a most refreshing and
attractive luncheon salad. Some yeople
prefer the cherries sliced and mlxea with
other slices of Brazil nuts. The Brazil
nuts must, of course, be fresh and free
from brown skin. The easiest way to
prepare them is to put them, shell and
all, into boiling water for a few minutes.
The shell softens somewhat and can then
be broken easily and separated, with the
inner skin, from the unbroken nut-meat.
The same hot-water treatment is also
good, for pecan nuts, which are some
times rather difficult to remove from
the shell without breaking.
Pecans combine admirably with many
fruits. The well-known "preserved
prune and pecan salad" is a good alliter
ative combination (suggesting the "Aus
trian army awfully arrayed" of our
school days), which is acceptable when
for any reason fresh fruits cannot be
obtained.
Generally It is best to refrain from
elaborate combinations in fruit salads
that are served with lettuce and celery
and French dressing, the object of the
dressing being to develop the full flavor
of the particular fruit used; but some
people enjoy more or less complicated
fruit mixtures when cream mayonnaise
or sweet dressings with or without egg
or gelatine. Is used. For this season,
pineapple, orange, banana and strawberry
are a useful group, all or any of which
make a good combination.
Raspberries and red currants go well
together in a salad, as well as in pies
and jellies. Later, apple, pear, peach
and pineapple and white grapes form
another harmonious group. Maraschino
cherries may be used with any of these,
if the dressing is of the sweet order. The
sweet Spanish pimiento. which you buy
in little cans, is a pretty and palatable
accessory in semi-sweet salads of which
apple forms the basis. A favorite of this
kind is made with apple, orange, pine
apple, sultana raisins, and pimiento
shreds and a creamy mayonnaise
dressing.
Peaches, sliced, with pecan nuts and
fresh tea-rose petals make a romantic
sounding salad, not unpleasing as an ex
periment; but the same combination with
the addition of 1 strawberries and cher
ries, though highly praised by one who
claims to have Invented it (if a salad
can be "invented") is rather too mixed
up in flavor for my own conservatlva
taste.
Here are few typical sweet dressings
for salads of the dessert order:
Gelatine Dressing. Add 4 tablespoon
fuls of any preferred tart fruit juice or
wine to 1 cup plain lemon Jelly, while
liquid but not yet set. Beat up with 1
tablespoonful (or more, for tart fruit)
powdered sugar and 1 stiffly-beaten egg
white. Mix with the fruit and pUe in
tall glasses.
Gelatine Dressing. Make a mixture aa
above, beating in the yolk Instead of the
white of the egg.
Syrup Dressing With Egg. One cup
sugar, H cup water; 2 eggs. Juice of 3
lemons. Cook the sugar and water to
make a clear syrup, add the lemon juice
strained and the eggs, beaten together,
cook over hot water until creamy and
foamy. Use when cold either alone or
with the addition of whipped cream.
Wine can, of course, be added as de
sired. In making a syrup dressing without
eggs for a salad' of the "cocktail" type,
always cook the sugar and water rather
than simply dissolve the sugar. Make
aarather heavy syrup and then thin
down a little with lemon Juice and any
other fruit juice or wine as preferred.
Be careful In the use of the latter, how
ever, as the fruit flavors are often not
heightened, but spoiled by Its Injudicious
use.
The following is a useful "lemon
cream" which can be made when butter
and eggs are low in price, and. if care
fully covered and stored in a cool place,
kept without spoiling for six months or
more. Besides being useful as a sweet
salad dresssing. it makes a good pudding
sauce (if beaten up with a Dover egg
beater In a little hot water) and an ex
cellent though rather rich filling for
lemon plea, tarts, fanchonettes or layer
cakes:
One pound (S cups) sugar.
One-fourth pound (4 cup) butter.
Strained Juice of 4 lemons.
Thin pared rind of half a lemon.
Six eggs.
Heat the first four Ingredients in a
double boiler until the sugar is dis
solved. Remove from the hot water-pan
and boll at once, then allow to cool a
little. Remove the lemon rind. Pour
over the eggs (previously well beaten)
stirring very thoroughly. Return to the
These new silk suits are in a great variety of dain
ty Summer shades as well as the more serviceable
colors. Handsomely tailored suits for street, and em
pire and princess effects for dressy occasions. All
moderately priced.
mm
oif in?
These beautiful linen suits are an interpretation of
the early Summer fashion as set by Paris and New
York Modistes. The long jacket which gives the hip
less effect, and the modishly tailored skirt distinguish
them as different from the ordinary washable suits.
SI TliTX VTR R TR iTJ A imffTO
1 IbLUffi iMW
Credit if Desired
During the six days of the Rose Fiesta, beginning
tomorrow, we will sell our 16 button Kayser silk,
finger tipped gloves in black, white, brown, copen-
ror z.uu and qi,3, tor a special price ot IpJUisCI
You have the privilege of having your Fiesta
o purchases credited to your account, remitting in
a monthly, semi-monthly or weekly payments,
as desired.
Corner
Washington
and Tenth
Streets
EASTEHOO
two.
The Store
Where Your
Credit Is
Good
double boiler and cook until the mixture
is thick and creamy. Pour Into jelly
glasses for keeping.
MOTHER AVENGES CRIME
Kills Italian, for Assaulting Ucr
Xilttle Daughter.
NEW YORK, May 30. With an In
fant at her breast, Mrs. Teresa Felepia,
of Brooklyn, today took summary ven
geance upon John Maro. who, she de
clared, had been surprised in the act
of attempting1 outrage on her S-yaar-old
daughter. Maro had lived with
the Felepia family since his arrival
from Italy four months ago.
When arrested Mrs. Felepta declared
that Maro, while living on the bounty
of herself and her family, had con
spired with the two other men to run
their two daughters and through the
shame- of the children to extort money
from the parents. The other men
named by her are Domenclo Francesco,
aged 65, and his son, Gaelno Francesco,
aged 21.
The father and son are now tnder
15000 bail each, the son as principal
and the father as an accomplice on a
charge preferred by Mrs. Felepiu's 12-year-old
daughter, Giovanlni.
New York City is malting a marvelous
growth In the direction of cheap aniupr
ments. There bj-g now 400 1-cent. 5uit,
and 10-cent places of entertainment where
there was not one ten years aso.
Painted china auction.
Washington street.
Metzer's, S4J
Tans! Tans! Tans! at Rosenthal's.
Royal Worcester.
Corsets
ADJUST0
For Medium and Full Figures
"THE ADJUSTO, styles 610 and 614,
for women of full and stout figures
is still growing in favor, but the ever-increasing
popularity of the long, flat hips
and back has prompted us to produce the
ADJUSTO, styles 6 1 1 and 6 1 5 (see cut).
Fashion attention centres on the hips and abdo
men they must appear long and flat.
THE 611 and 615 ADJUSTO is Just THE
Corset to Produce this Figure
-to flatten and support the abdomen, reduce the hips and
mould the form into fashionable lines.
The ADJUSTO accomplishes this
figure-shaping comfortably, is very ser
viceable and will not rust.
For all women obliged to stand a great
deal the ADJUSTO is absolutely without
an equal. A wearer of size 22, who.is of
medium figure, said recently:
"My duties require my standing most of the limereod until I wore the ADJUSTO
my day work without becoming exhausted 1 can now do more work with lets exertion, and leel much
' better, it supports my figure perfectly, and a the strongest and most serviceable corset I have evei worn."
A !l I m C .1 . f- n it1 1 , ' , t .
r-vuuuici icuidj fctru omce gearing ine ujuo I J my nipt, abdomen and waut have become
, noticeably smaller, and my figure a greatly improved. Jn all other corsets 1 require size 27, but I wear a size 2
ADJUSTO with perfect ease7
Look for .ADJUSTO lraie-ma stamped on inside of all genuine ADJUSTO corsets
crr-tii I K c-ic-i idc'iSII'Vepv Long rtATWiPS and Back. Coutiu- 621 Same Model from Batiste .
IvjUrxt '6lO long Hips and Back. Coutil- 620 Same model from Batiste
... , eir-t ioc-'S'S high Bust, very long flat hips amo Back. Count. 625 Same mooel fro Batistc
,MUl- ,"ljUrt,6iA High Bust.. Long hips ano Back. Coutil. 624 Same model from Batiste
SIZES 20 to 36 SO LO EVERYWHERE. OR -SENT POSTPAID
D-WAI AoDrrcxrrD fryoacT m ROYAL WORCESTER CORSETS M TO 3
yzr
it yy i UK
it was difficult (o finis h
MAKERS OF
728 Mission St., San Francisco. Cnl.
BON TON CORSETS
3 TO10