Omaha daily bee. (Omaha [Neb.]) 187?-1922, December 17, 1911, MAGAZINE, Image 34
4 ssasnnasaiaBMSMsasssBtiiaai rm Omaha Sunday Bee Magazine Page Copyright. 1911. by Amsrleaa-Examlssr. Great Brittle Rights Reasrvtt. MOT FM4 rf.Ar; ,"Ua',.a: . lltri . V tV: -r ' -.;: . ' ---V viV ' V' a- vap -jta; v ? ' ... .-; - i ' AAA ' A .A , f -A- AVAa i ; v ' '.', -j j ' A i "".J - , ' ' " '' :.'". A .VA I A.- . i . ' . j 1 ; 1 s- .v , . " r a': . . i J"' t ' n'.'iJ.A4'' f'-f LADY the Lon 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 well-dressed women. 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 GFe&toir 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 blue. 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, lar. v 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 too showy. 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, Lady Buaff. (Grordoira. 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 skirt panel. 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. ' i A B - vxTI : 1 l;- ,;." - : HI J r-; v ,. 1 '-'Tit I I If j r ...,.!' i'i I f I Sj f , ' Vvi' r-- I I i ; ; cv 1 tt , f- '- I 11 ' I j is (7Sf N 'a I J I J .H -sr s ,f - ' ' 1 I t.::rS ' I f k I l i i v J . V I i : v"'.' " j - ,?' f . ii . a i in I I . A More Modest Afternoon Gown, "Lucile" Model, in Champagne Col ored Satin. the E 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 gas fire. r a L ) I A. Etoffir, tha Faass Chef el tka fUts-CsrtUa Hotels. HAVE found ' that American oysters 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 manner: Put the yolk of a very fresh egg in a cup with a pinch OYSTERS A LA FLORENTINE (WITH SPINACH). 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 OYSTERS. 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 peppers. 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 them . 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 ready prepared. 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. Si Li fl 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 few minutes. 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 and serve. 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 sauce. 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