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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Dec. 24, 1911)
Omaha Sunday -Bee Magazine Page
Copyright, 1011. 1y Amerlcan-Examtner. Great Britain night Reaervefl.
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Utility Hat of
a Band and
A D Y DUFF
famous " Lu-
cile " of London, and
foremost creator of
fashions in the world,
writes each week the
fa-shion article for
this newspaper, pre
senting all that is
newest and best in
6tyles for well-dressed
Lady Duff -Gordon's
new Paris establish
ment brings her into
close touch with that
centre of fashion.
ment is at 'No. 17
street, New York.
Lady Duff-Gordon Discusses the
A Girlish Bonnet of Dark Blue
Plush with Flat Trimming of
Mauve Velvet Flowers
and Mauve Wings.
Bows of Old Rote Velvet Ribbon.
By Lady Duff -Gordon ("Lucile")
r .1 i
'HE once desplsod and fornakn
mnterlal. pluHh, Las become
a loader la millinery fabrics
this season. I am glad to see
this, for no fabric, not even velvet,
Is more Docomin. PluRh being uni
versally becoming Is welcome to
all who are trying to make of drens
wbat It ought to be, a fine art
riunh Is becoming to young faces
because It throws Into relief tbelr
delicacy of colorjng and outline. It
is yet more becoming to old ones
becuuse it softens angulur features
and seems to clear muddy complex
Ions. It constitutes one of the. most ,
beautifying , frames to the picture, ''
the face. -
On this ypage is reproduced the
photograph of one of the moat pop
' ular styles of the many dark plush
bats seen this mid-winter. The hat
is of medium size end has a wide,
rolling brim, turning back from the
face and dropping slightly over the
ears. The crown is high and slopes
gently to a rather high point. This
model Is In dark blue plush. I
have seen duplicates of it in brown
and black, aud gray nnd green and
even of old gold. It Is simply
trimmed with a band of old rose
velvet ribbon, tlod in two flat par
allel bows at the left side.
Another, Jauntier hat for more
formal wear is a high crowned plush
hnt of rich, seal brown. The roll
ing yet stiff brim is graduated to a
greater width at the left side.
Trimmed directly in front as Is the
mode of the moment, it shows a
high maiis of small, curled plumes In
the natural dun colors of the
ostrich feather as plucked from the
This is worn with A handsome
Russian blouse costume In taupe
corduroy. The long blouse is
slaahed at either side and trimmed
with heavy silk embroidery in con
ventional design, of the same color.
The skirt is finished at the side
with similar ornaments and around
the hem is n broad band of mink.
The girdle is of corduroy trimmed
with the braid. The sleeves are
long and rather full and finished
with ouffs trimmed with the braid.
The costume has a Dutch neck, and
Is finished with a wide collar of
embroidery edged 'with plaited
Valenciennes lace and a small
A girlish bonnet, of the style so
much the mode among young
women with regular features. Is of
dark blue plush. A flat. Irregular
trimming of pale mauve velvet
roses enclcles the crown. Low at
the right and dropping coquettlshly
over the hair, Is a pair of mauve
For an older woman and state
lier costume is a Charlotte Corday
cap of black plush. It is gathered
full into a broad border of heavy
gold embroidery. The ends of the
embroidered gold border cross
nbove the forehead and a tAll
osprey feather of natural colors
finishes the garniture at the side.
This, worn with a black plush coat
bordered at the hem and sleeves
by, and with a shoulder enveloping
collar of. black fox, gives the effect
of Indescribable richness and be
comlngness. Note that all these hats disclose
a yet more becoming frame, one
which nature intended should en
velop every face picture, the hair of
the owner. No hat Is ever artlstlo
that wholly hides the hair.
Of the coldred plush I am not
quite so much In favor, though I
admit its effectiveness in purple,
and Its seductiveness in a soft mul
berry shade, all shadowed with
plumes. In dead mauve and "wine
dreg" tones. But the fabric Is not
dedicated solely to picture hats,
but is, on the contrary, being also
used for those small and simple
hats which are so entirely suitable
and comfortable for cold and
windy weather; these shapes be
ing generally Just trimmed with a
cockade of satin ribbon, a couple
of wings, or a pompom of clipped
And now, regardless of the feel
ings and the fears of the mascu
line "comptroller of the cheque
book," let me incite you to extrav
agance by telling you of a certain
narrowly brimmed but .rather high
crowned hat of seal musquash, un
derlined and upturned with powder
blue cloth, which Is all broldered In
dull gold soutache, the contrast of
color and fabric being only Just
suggested in front, but being
brought into full and pretty promi
nence at the back, where the brim
is turned high up and so cleft In
the centre as to suggest the shap
ing of a heart. For the rest, the
crown Is encircled by a trail of
roses and leaves in soft pure silk
and silver tissue, while the great
muff and email bag to match are
both fashioned of the fur, bordered
with blue and cloth of gold braid,
while a bunch of the pink and sti
ver roses is fastened coquettlshly
at one side. Truly, a most attrac
tive trio, though it has a friendly
rival In a toque of tailless ermine,
in whose snowy whiteness there
are embedded some trailing leaves
formed of gold net while then,
standing out in bolder and still more
beautiful relief at one side, is a
rose of the same shimmering fabric
with, however an inner circlet of
the fur to proclaim It as a genuine
Hat of Rich Seal Brown Plush, with Tri
ming of Small, Natural-Colored Ostrich
Tips. Worn with Russian Blouse
Costume of Taupe Corduroy.
THE DINNER OF A
By Mons. A. Escoffier THE,
8 a curiosity to my American readers I
give the menu of a dinner offered by
a fabulously wealthy Russian prince to
his friends, who Included some of the most
charming and brilliant actresses In Paris.
It Is one ot the most costly and luxurious
ever given In modern times. I do not suggest
that any of my readers should attempt to repro.
duce It entirely, but those who love fine cook
lng will find It interesting to study the prin
cipal features ot this menu and may derive
some useful Ideas from it '
It is only poeslblo to touch on a few of the
most Interesting features of this tremendous
Well does the menu begin with "Frlvolltes,"
or "Frivolities." This U a term I have chosen
to denote a lighter class of hors d'oeuvres, such
as barquettes and tartlets. Blinls de Sarrazln
are little pancakes made to hold caviar.
Fresh Caviare Blinis de Sarrazin
, Sea Urchins
Soups Turtle with Port Wine Veloute
Terrine of Quails "under the cinders"
Volga Sturgeon a la Moscovite
Barquettes of Carp Roes a la Venitienne
Capon "Pearls of Perigord."
Cardons a la Toulousaine.
Pink Snipe "au Feu de Sarment" (cooked
under vine twigs.)
Delices of Foie Gras. k
Souffle of Pomegranate a l'Orientale.
Iced Biscuit with Violets.
' Saddle of Venison with Cherries.
Sylphides of Ortolans. ,
Supremes of Ecrevisses (Crawfish) with
Choice Liqueurs. Fine Champagne.
to Pick a Lawyer Who Will Win Your Case
'HAT the very great majority ot law
yers will treat their clients right if
given the opportunity is the opinion
expresued by Morris Salem, a member of the
New York Dar, and in his recent book, "Re
flections ot a Lawyer," he gives some novel
advice to clients on the choice ot a lawyer.
13 y client, says Mr. Salem, is understood
:ne that patronizes the lawyer, has confi
dence in hi m, appreciates his services and
sticks to him. irrespective of what the law
yer Is, be. know s that his principal stock in
trade is the good will ot his clients and their
recouimendatloiiM, and he can't afford to ill
treat a client
Mont ot the dishonest lawyers are the
product of dlshoucbt clients the demaud
creates the sujply.
If you have an honaut lawyer, prise bim
highly; but remember that an honest lawyer
does not moan honest to you and crooked to
your opponent An honest lawyer will very
often disapprove of your schemes, will ad
viae you to pay debts which you would uot
like to pay.v
Don't be under the Impression that because
the lawyer askt for money, because he wants
to be paid, because he wants bis fee In ad
vance, that he U dUhonest All that one ought
to expect of an honest luwyrr Is that he will
render the serris ie undertakes, that he will
try the beut he can. far the coulderatlon
agreed upon, no more. Make him feel 6ur
that he will reap the fruit he expects for his
labor. Let him not be In doubt
Don't put the lawyer to temptation. It by
being honest to you the lawyer is not paid,
then it Is your own fault it some lawyers
Make inquiries about the lawyer you are
about to retain. If you have no confidence la
him, pr It you doubt your confidence in him,
don't retain bim. Uut once retained, have
Implicit faith In Mm.
Don't bargain with the lawyer, and, if pos
sible, don't ank him the price for his services
before he renders them or before he becomes
fully aware of the exact amount ot work
that he may have to perform for you. It you
don't have enough confidence in him that be
will charge you honestly, how can you have
confidence in him that ho will treat you hon
estly? Select a lawyer of good habits. If your
lawyer is a gambler, a drunkard, or has con
tracted other vicious habits, and you know
it, it will be your own fault it you ever re
gret having employed him.
Avoid an extravagant lawyer.
Avoid a lawyer that has an extravagant
If people were careful In the selection of
their lawyers as much as they are ot their
tailors, many regreta would have been
One will very seldom make a loan of $25
before be Is convinced of the honesty of the
borrower; he will seldom employ a servant
before getting satisfactory references. lul
he will employ a lawyer in a haphatard way,
as if he bought a handkerchief, and entrust
him with all that is best and deareit to him.
lusUt on references.
Beware of the lawyer who advertises to
give advice free of charge. Free advice ta
highly expensive. Quacks and fakirs thrive
Avoid a boasting lawyer. v
Avoid a lawyer who guarantees the result
ot a lawsuit, but inBists on getting his fee
without giving a written guarantee.
Don't have too much faith in the noisy
lawyer who makes a commotion In court
over every little thing. He is an empty bar
rel. If you find your lawyer reckless In his ap
pointments, profuse in promises aud not scru
pulously truthful, give him up. 8hun" and
Iteware of the conceited lawyer.
There is no genius that knows all the law.
Law is too deep; it is a development of the
ages; fifty lifetime are not enough even to
read over all the law. Don't consider the
lawyer ignorant because he wants time to
study up a question ot law. On the contrary,
appreciate him for desiring to be considerate
because a lawyer lost your case it does
not show 'that he is not a good lawyer, or
that he did not exert himself sufficiently in
your behalf. Don't blame him until y,ou are
convinced that it was his fault. Don't in
crease his pain by laying the blame to his
door. In moat cases he feels more keenly
your loss than yeu yourself do. Don't ag
Get the ablest lawyer. If you can afford to
pay him his price; if not, get an honest law
yer, and if able counsel la required he will
tell you, and in the long run it will cost you
much less than if you engaged able counsel
M '- ..XVVV;.:.- it. B; 'W ),' :.l'
Menu De Luxe by A. Escoffier,
the Greatest French Chef.
doni, moUtened with the gravy of the bird. Chardon, t
cardooM, are a kind of tpiny artichoke, which are efc
taioahla in die United Stale only with difficulty.
SADDLE OF VENISON WITH CHERRIES.
IV f ARINADE the veniton that u, toak it in a to f tea.
"A ing liquid mad from the juice of green grape anel
aromatic herb. Roail il oa the tpil and carefully snoUte
it with it marinade. It it terved with a birter-twect sauce
made from cherries. .
SYLPHIDES OF ORTOLANS.
A LITTLE cawolette, or pan, of ilver provided lot
each guet. Butter each caMolette lightly on the
intide and then garnuh it with fine mouue of ortolan
with essence of truffle. Mousse i a kind of forca meat
made from ortolans in this case. The choicest meat of the
bird i pounded to a paste and beaten up with white of
egg. After straining it beat it up again with thick, fresh
Fill the cassolettes half fun with this mousse and place
them in a dish partly tilled with hot water. Poach at the
entrance of the oven.
At the same time take a many ortolans as there are ca
cJette. Roast them at a quick Ere and then arrange in
their little pan. Moisten with a fine brown butter com
bined with pineapple juice and chicken glaze.
"""AREFULLY remove the interior of mandarin oranges
and prepare a sorbet flavored with the fruit
CTURGEON from the Volga is the rarest delicacy
- on the elaborate menu. Thi it the most costly and
highly esteemed fish in Russia. A Russian sturgeon of the
finest quality costs $60 in London. The quality is partly
judged by the deep yellow color of the belly.
The fith must be kept alive up to the moment of cook
ing. After cleaning the fiih remove the nerve along the
spine. Cook il in a court-bouillon prepared with white
wine, fresh butter, aromatic herbs, salt, cucumber liquor
and several spoonfuls of chicken sauce. Serve the sturgeon
with its own liquor boiled down and garnished with little
cucumber, fresh or limply cooked in butter.
BARQUETTES OF CARP ROES VENITIENNE.
BARQUETTES are little piece of past with indented
edges made ia very until boat-shaped moulds. Gar
nish them with carp roe cooked ia butter. Masoned very
lightly, and cover with aa arrangement of Parmetaa souffle,
Pul (hem in the ovea fur a fr seconds before terving, ia
order to color the surface delicately.
TERRINE OF QUAIL "UNDER THE ASHES."
""MIOOSE large fat quail, prepare them as for an entree,
season them and put them in a terrine (earthenware
dish) with Urge grape skinned and several spoonfuls of
poultry glaze. Cover the terrine, clot the edge of the bd
with a circle of pule and place the terrine in hot ashe
completely covered up. Cook for about thirty minutet.
Thit must be done with the aid of an old-fashioned baker's
oven healed by wood. It is a dish very difficult to perfect,
PINK SNIPE "AU FEU DE SARMENT."
OOK the wipe until they are pink at a fire of dried
grape vine ttalk. Thi it an old method used by
hunters ia cooking game. ,
SLICE up raw truffles, celery, raw mushrooms, potatoes
and cooked artichoke bottoms. Season carefully with
oil of Provence and fine herb.
CAPON WITH "PEARLS OF PERIGORD."
STUFF a fat capon with black truffle surrounded by
rouebes of veal, little round slice cut very thin,
braised with fin champagne and mixed with spiny char-
SOUFFLE OF POMEGRANATE A L'ORIENTALE.
TAKE a souffle (lightly vanilla flavored. Add to it lit
tle biscuit sokd ia grenadine, a liqueur made from
pones granites. Cook the souffle according to the rules, and
at the moment of terving cover with powdered tugar, tprin
kled with am all bonbons, flavored with grenadine, ia unite
tioa of pomegranate teed.
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