The Sunday Oregonian., October 04, 1908, SECTION FOUR, Page 4, Image 40

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NEW TINTS AND MATERIALS-FOR EVENING
GOWNS ARE SHOWN BY PORTLAND MODISTES
FALL OFFERINGS AEE UNUSUALLY ATTRACTIVE AND LARGE STOCKS GIVE RANGE TO INDIVIDUAL TASTES
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'BACK-RESTING"
S ELF-RED UCIHG
FOft EVERY TYPE OP . , ;
ST0UT,W0raEr
. FOR MEDIUM AND
SLENDER FIGURES
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WITH r arproaoh of th Jinuj
how show that mst brilliant of
Portland seml-publlc social func
tions thr is a noticeable tlr In the
suit and gown rooms of the local depart
ment !tor-. in the shops of the exclu
sive modi.tos. and in the se InR-rooms
of the olt'ver woman who personally di
rects the making of her own frocks and
towns at home. Although the . horse
show Is still several weeks away, the
heaviest rush Is already on. for the wis
dom of pettliiK one's costume under way
arly and thus avoiding the rush, rias
been deeply Impressed upon the fair oc
cttparts of the horse show boxes. throURf.
ner e-raiklng experiences In the past.
Vitilte the most alhirlnK offertnxs In
new materials, dainty novelty trimmings,
anil appeairtii: varieties of pattern and
style are being shown In the shops for
the fancy evcnlnc frocks and smart gowns
of the elaborate type of the coming sea
son The approaching horse show being
on? of the most brmtvnt and Important,
as well as one of the earliest of the sea
son's society events, will mark the ini
Ual appearance of some of the richest.
rnot beautiful and smartest costumes
ver seen in Portland. The makers of
farc dress materials and the art work
ers who contrive the new tints for the
hesutifu! sheen of these materials, havs
quite outdone themselves In the new of
fering, and never before have the local
dealers shown such an attractive display
of rtne laces and novelty trimmings.
Irom!n,t nt among the very newest ma
terials Is that soft, appealing texture of
rich luster railed the 'dlrectolre" satin,
which corner in "sheU" pink, "forget-me-not"
blue and all the other delicate ttnts,
as well ss In all the staple colors. On
of the very prettiest tints, however, and
that which is heralded as the ultra-fash-toiiable
one for the coming season. In
evening costumes, is the new "hlondine"
shade the "blondlne - dlrectoire satin'
being, chronicled as the "leader"' and the
vety smartest combination of tint and
texture on the shelves. The "blondlne"
tint la s, rich tons betwesn canary yellow
and golden-brown, particularly attractive
In the soft luster of "directolre satin."
A very beautiful gown of the biondln3
directolre satin la shown In pictures No.
1 and No. 3. front and back views. This
gown and those shown in the accompany
ing pictures are from the new stock of
one of Portland s high-class outfitting es
tablishments, fresh from the boxes in
which they arrived from New Tork. The
design of this gown shows the newest ef
fect In sheath and directolre effects, to
gether with the high-walsted effect at the
back, and Is extremely dainty and grace
ful. The sheath effect In draping is em
ployed in the front of the bodice, the soft
folds of the satin being loosely brought
diagonally across the front and held at
the waist line wtth a knotted sash, whose
long ends reach nearly to the floor. This
sash has a center panel of net. In the
same ttnt as the satin. The yoke Is a
delicate lace transparency in deep cream,
edged with rich medallions, and the
shirred sleeves are of the softest silk
chtffon in the hlondine shade. These
sleeves are shirred from shoulder to wrist
and the soft frill at the end reaches well
out over the hand. No. 3 shows the de
sign of the back and how the high waist
Is worked out with surplice folds and sur
plice bands that emphasise the empire
lines and hold secure the rich folds that
sweep away to the floor. Covered but
tons, one of the features of the Fall
styles, are used even Lpon this delicate
gown, at the waist. In the front and upon
the surplice bands at the back. .
' Black is to be much worn this season
also, according to the .modistes, and No.
X shows one of the new gowns in black
satin. The entire gown. -except for the
hig-h choker and the narrow, deep yoke
of black lace, la of the soft, rich satin,
and its only trimming is large, satin
covered buttons and an embroidery pat
tern of black silk braid down the front
of the bodice. The sleeves are long and
of scant width, with large buttons from
the elbow to the wrist, and a pointed
extension that reaches out over the hand.
A dainty creation In shell pink messa
line Is shown in No. 4. The high collar
yoke and aleeva cuffs are ol dainty -iu-.
sertlon and lace. In whlta. The gown
Is cut alopg the directolre lines, the ex
treme width of the bottom being empha
sized by a broad band at the hem. The
girdle Is of folded satin and a long sash,
with deep silken fringe, in the exact tint
of the gown, hangs from the left side
to the hem. Satin-covered buttons at the
girdle and on the shoulders complete this
dainty costume.
No. 5 shows a white lace gown, over
white silk. In one of the new designs.
The pattern, worked out upon fine net. Is
elaborate, with a deep flounce about the
bottom, and flounces are used at the
shoulder, falling over the sleeves. One
of the pretty feature of this frock Is the
loose folds of soft white satin, fastened
with a knot af the center of the bodice
over the breast and extending to the
waist, where tbey are held by another
knot.
An attractive combination of messaline
tn Copenhagen blue and Oriental net,
with wine-colored blocks, is shown in
No. 6. This gown Is cut on the dlreo
toire lines, with a slightly high waist at
the back. The ' bodice approaches the
"Jumper" cut, with slashings through
which the plalte8-ullnes of the Oriental
net are shown witB pretty effect. The
sieeves follow the long, scant style, ter
minating with a frill of soft lace well
down over the hand, and the collar is
of the extremely high, whale-boned cut
that characterize all the smart costumes
of the season.
How to Prepare Peppers and
Other. Seasonable Vegetables
Lilian Tingle Gives Recipes for Tempting Dishes of Okra, Celery Boot and
Bed Cabbage, All Now in Market.
BT LILLIAN TINGLE.
A KINDLY correspondent, who Is
evidently a "dressed vegetable"
enthusiast after my own heart,
has sent me a recipe, for stuffed pep
pers which she hopes I will try before
peppers become scarce and expensive.
I have, tried the recipe and found It
very much to my taste, and now wish
to show my appreciation by handing It
on to other pepper lovers. -
Tor lx large bell peppers take 5
eggs, half a Cup butter. 1 can shrimps
or about a' cop of fresh shrimps, lhi
cups fine sifted bread or cracker
crumbs. 1 tanblespoon Worcester
crumbs. 1 tablespoon Worcester
juice tarragon vinegar for choice; 1
green pepper very finely chopped; a
daab of cayenne or tabasco sauce, and
salt to taste the amount depending upon
the saltness of the butter and shrimps.
Cream the butter and beat up the eggs
lightly wtth It. Then beat tn the other
ingredients. The shrimps should be cut
In small pieces, but not chopped down
beyond recognition. Cut off the stems
and remove the seeds from the peppers,
which should be carefully selected both
as to shape and size, and fill them with
the mixture. Place on a greased baking
tin and bake 30 minutes or until the pep
pers are tender. The mixture should
rise a little in the. peppers souffle
fashion and should be slightly browned
on top.
' This, of course, with the quantity of
eggs and the shrimps, gives a fairly
substantial dish, which may well take
the place of. meat at .luncheon or sup
per. The stuffing may be varied by
using finely chopped celery and a sus
picion of onion in place of tne ebrimpa. j
NS351E B
FACTS
of vital nrmtST to event woman -
All Nemo Corsets have ex
clusive hygienic features of
great value.
Nemo Corsets have exploded
the idea that wearing corsets
necessarily injures the health.
Your corset may give you
the extreme "Directoire". ef
fect, and still be healthful
and comfortabfe if you wear
a Nemo. - -
..Neniav Self-Reducing Corsets
safely -accomplish for stout women far
better results than could possibly be
attained by fasting,' violent exercise
or drug. ' .
Back-Resting Corsets
"rest your back;" support and protect
that very vital spot the small of
the back"' thereby restoring normal
conditions in one of the most impor
tant nerve-centres of the body a
really marvelous effect. And
they give you the slender and grace
ful "new figure" at its best.
Every Nemo Corset Joes sometfiind, for
yon that no other corset can do.
Ncind Corsets arc Hygienic, Stylish and Durable;;
The "Directoire" styles have revived the necessity for corsets in very straight and slender models.
You will avoid all danger of undue compression by wearing the Nemo Corset. There's a
Nemo model to give every figure its utmost slendemess, but with absolute comfort and hygienic safety.
Nemo style is always perfect; and "Nemo durability" has become a trade
proverb. These are two of the great Nemo Corset Specialties :
NEMO BACK-RESTING CORSET N-351- Abea utiful modd, for slender and me-j - ; qq';
"IT RESTS YOUR BACK" diumfigures. Long, sloping, clinging back, flat hip V aij.
effect. The back steels cannot turn and dig into your flesh. In sites 18 to S6 . .
NEMO SELF-REDUCING CORSET TheonIyTOrsetevermadethatpcitivelyreduceatheabdoinen
"MAKE STOUT WOMEN SLENDER" fith increased comfort and absolute hygienic safety. The
new Flatning-Back models reduce both abdomen and hips, and make Princesse effects possible to stout figurest ,
Model No. 312, for tall stout women; No. 320, same model, with Flatning-Back $Q
Model No. 314, for short stout women; No. 318, same model, with Flatning-Back ) -JJJ
No." 516, mercerized brocade; tall stout; No. 518, same material; short stout j. $C ff
No. 517, French coutil; tall, Flatning-Back; No. 515, French coutil, bust supporters j JJJ
No. 1000 of finest imported French coutil, new triple reducing straps over hip $10.00 " ': ' ,
Nemo Corsets are sold in good stores throughout the world. Ask your dealer. Write us for booklet, "Hygienic
Figure-Building," mailed free on request. KOPS BROS., Mfra, San Francisco Office 154 Sutter Street.
Tomato sauce may be served with the
peppers, if liked. There are several other
vegetables for which this -same filling
could be used. '
Here is another pepper stuffing which
has proved rather popular: Green pep
pers stuffed with oysters. Chop fine
one- green pepper, and a large slice of
onion: saute in 3 spoonsful butter, but
do not brown. Parboil 1 pint small
oysters. Add these, with the pepper,
onion, butter and oyster liquor (enough
to moisten) to 3 cups bread crumbs. The
crumbs are best if freshly made from
stale bread. They should, of course, be
sifted. Add pepper, salt, cayenne and
a dash of lemon juice. Fill the pre
pared peppers, cover with - crumbs mois
tened, with butter, and bake until the
mixture Is heated through and the surface
slightly browned.
Mrs. R. F. (Portland) asks for some
recipes for using okra. Never having
lived in the South, I do not feel compe
tent to speak with full authority about
this. But here is a recipe for "Okra
Saute a la Creole," which I make some
times: Chop a peeled onion, a small clove of
garlic, half a green pepper pod. Saute
in a little butter, but do not brown: Add
about 4 or 6 tomatoes, peeled and cut
In quarters, and simmer until soft. Then
add about a dozen okra pods, which have
been washed, trimmed and boiled. Add
salt, pepper, cayenne, a teaspoonful of
lemon juice and a pinch of sugar. 61m
nfer until the mixture thickens; serve
on toast. You should go to a real South
ern cook for chicken gumbo recipes. I
hardly venture to tread on such -sacred
ground. You may. however, like to try
fried okra as served with chicken In a
certain New York restaurant of some re
pute. Trim and parboil young tender pods
of okra; drain and dip in beaten egg, to
which a squeeie of lemon juice has been
added, and roll in well seasoned, sifted
bread crumbs. Fry in salad oil deep
enough to cover. Drain carefully on
paper. Serve with chicken, or alone with
tomato sauce as an entree.
Celeriac, or root celery, is very good
just now. Many women use It only as
a soup flavoring or plainly boiled with
white sauce. It Is. however, capable of
many variations of treatment and serv
ing. Used raw, It makes a good salad
filling, especially with shrimps or crab;
while the German celery salad made frorn
the cold sliced vegetable Is one of the
dinner salads. Served hot with Hollan-
daise eauce. It ta wormy, or .respect, ana
It is good either as fritters or fried with
an egg and crumb coat.
It can be scoops.", out into- dainty oupa.
after boning", and receive a filling of
another harmonising vegetable with sauce.
Or the scooped out material can he
chopped and mixed with ' bread -crilmlit
egg, butter (or bacon fat) and. seasoning,
and the whole, after being, brushed with
melted butter, may be heated In the
oven. Or a meat filling could be' used
in a similar way.
Is yoar sacra sb atmnar In asr way t tas
above? If so. no seed to wear a wobbly,
unusable partial plat or lll-tlttlng ordtaarl
sxldso work. Tho Dr. Wise mum of
TEETR WITHOUT riATKS"
Tbo result at 21 years' exsxnoes. the aew
way of roplaclna tooia la tao mouth tooth
In faot. teota In appoaraaco, tooth to chow
your food upon, a you did upox your nat
ural ' ones. Our force is so oraanlsod wo
can do your entire crown, brldno or plat
work In a day it necessary. Positively pain
less sxtracUna. Only blca-claas. scUaiUla
work.
WISE DENTAL CO, MO.
Dr. W. A- Wise. Mir-. SI years la Portland.
Second floor ralllna bids.. Talrd and
Wasbingtoa streets. Offlco hour, a A. 14-
to i r- a Bunoars. v to a m-
utraetlu. oOo: Biatss, Si aa. Phonos A
a4 Mala 3ft3H. ,
CHIN
G MADE EASY
NO DIRT OR FIRE
ELECTRIC COOKING UTENSILS OF ALL KINDS
When not in use, all expense avoided
by simply turning off the switch
COFFEE PERCOLATORS,
TOASTERS, CHAFING
DISHES, OVENS and
Many Other Devices
SEE EXHIBIT AND DEMONSTRATION
At Seventh and Alder" Street
Store, Daily
Portland Railway, Light and
Power Company a
PORTLAND, OREGON ;
MAIN 6688 PHONES A 6I3t
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