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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Dec. 17, 1911)
rm Omaha Sunday Bee Magazine Page
Copyright. 1911. by Amsrleaa-Examlssr. Great Brittle Rights Reasrvtt.
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ADY DUFF GORDON.
famoui "Lucile" o
andon and foremost trea
tor of fashions in the world, writes
each week the fashion article for
this newspaper, presenting all that
is newest ami best in styles for
Lady Duff-Gordon's new Pari
establishment bring her into close
touch with that centre of fashion.
Lady Dull-Gordon's American
establishment is at No. 17 West
Thirty-sixth street. New York.
: Timely Novelties imt
Gowmis and Hats,
Described by Tbeir
The "Rooater" Hat in Silk and Uee, a Survival, Perhaps, of
the Cbantader Pad.
By Lady Duff-Gordon ("Lucile")
ALONO the twuleTtrdi one uotioea tola Winter
nor atrlped fabrics tfcui are uauilly seen at
this Uma of toe year, and many of them are
rery striking. Black and white is the combination
most frequently used, but I hare seea the striped pat
terns In all colors taaoy of them Quite lurid and some
of them almost grotesque.
Of the latter description was a freak one could
hardly call It anything else I witnessed the other dsy.
It was of ratine la broad yellow and purple stripes,
and If It hsd been made up and exposed for sale as a
bathrobe, would undoubtedly hare beea rejected as
apron of lace which Is self-colored,
and which makea the whole dress
look all one colof. ' ,
The satin skirt la caught up at
the side, and shows a softly pleat
ed petticoat of chiffon and lace, with
blue ribbons run through. The tiny
bow of satin and lace which fas
tens the fichu at' the neck Is of old
The accompanying hat Is a close
flatting bonnet of the Quaker shape,
In lace and fur, with soft frill of
narrow lace to finish.
Just a word now about tho freak
hat shown In the Illustration. I
call It the "rooster" hat, because it
resembles nothing more than the
tall and body of a chantecler. Per
haps It Is a survival of the chante
cler fad. It Is made of silk and
lace, and, although Imposing, is not
I think, destined to becomo popu,
A suitable hat for ordinary wear Is trlcorne hat of
palest pink charmeuse. Its brim upturned with black
velvet and edged with a soft ruche of white oitrloh
feather, this being a form of trimming, by the way,
for which the mllllnera are showing much favor Just
now, while ruohlngs of prnked-out silk also enter
largely into their schemes, one hat, for example, hav.
tng Us conical crown all formed of ruches of black
and blue shot allk, the brightness of the blue being
brought Into prominence by the pinking of the edges.
The "Nlalohe" brim Is of velvet and set at one side,
with the shimmering softness of the silk for back
ground. Is a bunch of panslea cerise,, mauve, purple
being altogether Impossible. And yet the deluded crea
ture who wore It on the avenue no doubt Imagined she'' end golden yellow with Just one marguerite of deep
was making a wonderful Impression which, la a sense, ; dark blue velvet to emphasise these contrasts of color,
she was, Make note, too, of a fascinating little cjk of
Of the more sober stripes, the walking gown shown fuiered black velvet, Yhos soft folds are held In by
on this page Is a rood example. It la la black and
white striped panne velvet The panel of skirt Is fin
ished with, a broad stripe of black silk trimmed with
gold lace. The pattern le very effective led not at all
Olive green and brown a very popular combina
tion tn striped fabrics, and U likewise much seea Just
now In Pfcrls.
The other gown showa ea this nags la one of my
own creations la champagne colored aatla. There le
a soft chlsoa bodice with lace fichu. The skirt has aa
an encircling trail of white ostrich feather, while
looped at one side Is a bow of velvet ribboa la that
loveliest lllao pink shading.
la something of the name tone, Is a great rose, which
has beea dropped lightly down on a wlde-brlmmed
black Velvet hat. and which can boast of the moat un-
to-date addition to all Its soft silk and velvet petals of- mlts. the outward display of this decorative addiHm,
an edging of tiny gold beads. will make the coat 0twrth ...... w... ' UOn
somehow this new finish, by entirely doing awav ,v r uu Vl urse,
Another such bead-edged rose silver being chosen
In this case, with petals of purest white Is the chief,
charming adornment for a flatly crowned hat of black
velvet, whoee enormously wide brm Is softened by a
bordering fold of white tulle. And. to make the color
scheme still more effective, the white rose Is set round
with a few leaves, some of green velvet and the others
of sliver tissue. .
There la another "magpie" triumph that combines
black velvet, white chiffon and Irish lace, while, tied
np In a Jaunty bow toward the front are two little
ermine skins, complete with heads and talis. Tht
smallest model of all. however, la a black velvet hat.
whose wide sweep of brim is lined with fine white felt,
and against whose low, rounded crown there Is fas'
tened a mount of soft ,whlte plumage, from which long
white coque feathers spread outward in a bold curve
These simple black velvet shapes, either lined with a
contrast of felt or entirely black, may, indeed, be ac
counted a necessary addition to every woman's outfit
of millinery this season, some being Just finished with
a side mount of the glossy green and black coque
plumage, and thereby, of course, being made more
serviceable than when the mora attractive, white va
riety of plumage la used. These are very young look
Ing hats, and yet will not look la the least out of place
If worn 'by the woman of thirty, while they adapt
themselves well to many different styles of costume.
As to the fur coat. It shows some new end unex
pected and also attractive developments every day, one
of the very latest of these fashionable and furry arriv
als being carried out la the finest broadtail, with a bor
dering of Persian lamb, at first quite narrow, but event
ually curving Into an almost flouncelike width on the
This la itself la a distinctive and novel detail, but
still more prominently up-to-date Is the one great
Shawl-pointed lapel of ermine, whose lower part Is all
edged with a fringe of tails.
When th wiir a..-. .-m .l
mo weatner per-
with the naturalness of the flowers, seems to make
them a more suitable finish for Winter millinery, and,
anyway, they are something tew and pretty, and
therefore deserving of mention
, at other times tho panel can be so folded right across
to the other side as only to Bhow tho broadtail and to
thus afford a double and welcome protection alike for
Itself and tho much-to-be-envled wearer.
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A More Modest Afternoon Gown,
"Lucile" Model, in Champagne Col
An Effective Afternoon Gown
the Popular Black and
White Striped Panne Velvet
The Bodice Is of Soft Chiffon,
with Lace Fichu, Fastened at
the Neck with a Bow of Old
Blue Lace and Satin.
picture New Ways :of Preparing Oysters
Lesson No, IS in "Tho Fine Art
of French Cooking" by tho
Greatest Living Chef
By A. Eacofflor
Scatter the surface of the oviter
with grated parmesan cheese and
sprinkle with melted fresh butter and
cook it brown in the oven or on the
A. Etoffir, tha Faass
Chef el tka fUts-CsrtUa
HAVE found ' that
are decidedly su
perior to French and
English oysters for cook
ing purposes, , whatever
may be the merits of the
different kinds whaa eat
en raw. . The European
oyster has too strong a
flavor, which, when the
bivalve la cooked. Inter
ferea with (he flavor of
the sauce. The American
oyster cooked la varloua
waya makea aa excellent
introduction to a din
ner. It la also very
COMBINATIONS OF PICKLED OYSTERS.
XYW marinaded oysters you can prepare a variety
of little dishes which may be served as hots
d'oeuvres before dinner or as a supper.
Tale equal quantities of marinaded oysters, watercress
leaves, bard-boiled eggs cut in slices, and filets of anchovies.
Mix the whole together and season with salt, pepper, oil
and vinegar whito vinegar by preference.
Here is another recipe for oysters as a hors d'oeuvre.
Tale some marinaded oysters, sliced truffles and juliennq
of celery i. e., celery cut in short strip about two inches
in length. Prepare a sauce for them in the following
Put the yolk of a very fresh egg in a cup with a pinch
OYSTERS A LA FLORENTINE
DREPARE. heat and trim the oy.
ter as in preceding recipes.
Clean the half-shells, dry them and
place on a dish that will go in the
oven. Cover the bottom of each shell
with a layer of spinach which you
have cooked in salt water, chopped
and cooked with hot butter so as
to remove all moisture. Place the
oysters on the spinach and cover the
whole with Bechamel sauce, sprinkle
the surface with grated cheese and
moisten with belted butter and cook
brown (gratiner) quickly, either in
the oven or on the gas fire.
suitable for a late supper, being light, autritlous and
digestible. It would mean a great prolongation of
lite and an Increase of happiness If peoplo who feel
compelled to eat late suppers would make than of
nicely cooked oysters Instead of the rich and Indi
gestible dishes which so often tempt them at midnight
I give heje a number of my favorite methods of
cooking oysters for various occaatoas.
of salt and a little pepper. Add a coffeesDOonful of
mustard, a tablejpoonful of good vinegar and two table- OYSTERS A LA BRETONNE.
spoonfuls of olive oil. Beat this mixture with a fork and A FTER heating, trimming and re
when tlie whole is thoroughly mixed dout the sauce into a placing oysters in their shells.
salad bowl with the oysters and other materials and stir
again before serving.
OYSTERS MARINADED. OR PICKLED
PREPARE marinade, or pickling mixture, for the
oysters by using a glass and a half of white
wine, a chopped onion, the juice of four lemons, a coffee
spoonful of pepper grain, a bay leaf, two or three sprigs
of parsley, a It tic pinch of salt, two or three small red
Put rite whole in a saucepan and let it boil on a gentle
fir for ten minutes. Then take twenty-four Urge oysters,
clean them and heat them with the water contained b
their shells, taking great care not to let then boil. Trim
off the oysters carefully and arrange them on a dish. Then
pour the marinade ever the oysters, passing it through
fine strsJiw-r. Then garnish the oyster with the Ltde red
peppers which have boiled with the marinade and serve
. PLAIN OYSTERS AU GRATIN. -'
JJ EMOVE oysters from shells, heat them in their liquor
and trim them carefully. Take the larger shell of
each oyster, wash them well in boiling water. Wipe then
with a clean cloth and arrange them on a dish large
enough to hold them all placed side by side. Keep the
plate and the shells in a warm place, put the oysters back
on the half shells, and at the moment of serving cover the
oyster with bread crumbs fried in butter and seasoned
with a little red pepper. Serve very hot.
OYSTERS A LA MORNAY.
p REPARE oysters as in preceding recipe, taking Care
to arrange shells in a dish that will go into the oven.
When the oyster are replaced on their half shell cover
them with Bechamel sauce. To nuke this sauce, tnaks a
thickening of eight ounces of flour and four ounce of but
ter. Moisten them with two quarts of milk. Add a
bouquet of parsley, bayleaf and thyme tied together, two
onions, a pinch of pepper grains with a little salt, and cook
lor two hours. Bechamel tauce may also be obtained
arrange them on a dish that will go
in the oven. Place in the saucepan
a little butter, and when it is melted
add a little parsley chopped very fine.
and some choDDed iWn r ...u:.
, , . i - iiiv,pwiuui ui vviuic mac,
the juice of a lemon, a pinch of salt and a little red pepper.
Leave the saucepan on a slow fire until the wine is well
boiled down, and at this point add two small tablespoon
fuls of crumby bread fried in butter and a tablespoonful of
butter. When the whole is well mixed, pour it over the
oyster so that the shells are well filled, place the dish
containing the oysters in a very hot oven and serve after a
You may add a clove of garlic chopped very fine at the
moment of adding the ihalotts, but,that is optional.
OYSTERS A LA TETRAZ2INI.
P REPARE oyster as before, heat in their own liquor,
trim them and keep them hot. Place them in a
tomato sauce very much boiled down.
To make tomato sauce choose a dozen very ripe toms
toe, remove the skins, divide them into two parts, extract
the seeds and chop them into large piece. Put them ;n
a saucepan in which you have heated five to six spoonfuls
&f olive oil, salt and pepper in moderation, a tablespoon
ful of chopped parsley and a mite' of garlic. Then
cover the pan and let it cook thirty to ferty minutes so
that the water in the tomatoes boils down very slowly.
Place the oysters and the sauce on a very gentle fire and
lake care not to let them boil. Prepare some macaroni,
lightly salted, and after twelve or fourteen minutes, when
the macaroni should be cooked, drain it and place it in a
saucepan with two tablespoonfuls of butter and three or
four tablespoonfuls of grated cheese, the whole well mixed.
At the moment of serving arrange the macaroni in a
timbale or in a deep plate and sprinkle the surface with a
layer of grated parmesan cheese. Place the oysters on
the macaroni, taking care mat they are all turned on the
same side, and cover the whole with tomato sauce.
N FLAMING OYSTERS.
gHELL oysters, heat in their own liquor, and trim them.
Procure some shallow silver casseroles, and put
the oysters in them, allowing six oysters for each guest.
Sprinkle each casserole with a tablespoonful of good rye
Whiskey and set it alight while serving. Thi dish must
be prepared quickly.
OYSTERS A LA CREOLE.
D REPARE the oysters, heat them in their own liquor,
and trim, keeping them hot. At the same time cook in
boiling water (salted at the rate of a third of an ounce of
salt to a quart of water) five or six tablespoonfuls of rice.
When the rice is cooked, drain it, dry it quickly in a
white cloth and arrange in a timbale or in a deep dish.
Heat in a dry ing pan four tablespoonfuls of butter, add the
oysters (about three dozen in number), five or six red
peppers, stir, and arrange the oysters and sauce on the rice
OYSTERS A LA POULETTE.
pAKE two or three dozen oysters, clean, and heat them
in their liquor, but da not let them boil. Trim
then and arrange them in little timbales or deep plates
and keep them hot. At the same time melt In a sauce
pan two good tablespoonfuls of butter, add two large
tablespoonfuls of flour. Allow the flour to cook with the
butter on a very gentle fire so'Jia. it does not turd brown.
Moisten with a glass of warm water, season with salt and
pepper. Let the mixture boil for eight to ten minutes.
By that time the sauce should be very thick. Pass it
through a fine strainer and put it back in another clean
saucepan. Leave this saucepan on a gentle fird till it
boils. Mix four yolks of eggs jn a little hot water.
Pour thi over the sauce, stirring continually with a
wooden spoon, until the eggs are thoroughly mixed with
the sauce. Add four or five large tablespoonfuls of fine
butter, the juice of a good lemon and a little parsley
chopped fine. Taste it and correct the seasoning if neces
sary. Pour the sauce into the timbales or plates con
taining the oysters.
You may also serve the oyster on little slices of bread
fried in butter. In this case timbales are'dispensed with.
OYSTERS WITH EGGS AND CREAM.
P REaF!ARE goo1 Bchamel MUC- Add fresh cream.
Allow about six oysters for each guest. Clean them,
heat them, trim them, and add them to the Bechamel
Take some hard-boiled eggs, allowing one egg for each
person, and cut them in quarter or slice them up, as you
prefer. Add them to the sauce and pour them bto ilver
timbales or scollop shells.
Oysters prepared in this way may be placed in a Crust
to form a vol-au-vent.
SALAD OF OYSTERS WITH RICE.
OOK the rice for about fifteen minutes; drain, dry in
a cloth and arrange it in a salad bowl accom
panied by mild red or green peppers, which have been
grilled and skinned. Allow six oysters per person. Clean
them, heat them, trim them and add them to the rice.
Put over ihera a few filets of anchovies, season with salt,
pepper, mustard, oil and vinegar ti tas
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