Omaha daily bee. (Omaha [Neb.]) 187?-1922, December 24, 1911, EDITORIAL, Image 15
The Omaha Sunday -Bee Magazine Page Copyright, 1011. 1y Amerlcan-Examtner. Great Britain night Reaervefl. . 5 I r J I IIS. ' . . W V ii -' ' i-1 r w .- ; . w V .. ) -A : , r ' f3 ! ' i .'.v!'; ...,.-,fW-:kl ? 1 1 s -i -S-.'iik ! 5; ! :- r-.r-:.-jiii.h J.;-. i: I 5' Ili A W -s'-Si .S;V J I " ! ' ! Vs' iv ) o pfiMidd vv p vis m ;!,t ; -r Utility Hat of Blue Pluth, Trimmed with a Band and A D Y DUFF CORDON, the 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 women. Lady Duff -Gordon's new Paris establish ment brings her into close touch with that centre of fashion. Lady Duff-Cordon's American establish ment is at 'No. 17 West Thirty-sixth street, New York. Y Lady Duff-Gordon Discusses the the Old- fashioned Fabric That Is Seen in All the Latest Millinery 1 1 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") w r .1 i uainerca, Full-crowned Can of Black Velvet, with Border of Gold mbroidery and Cluster of Gold. Colored Otprey Feathers. . '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 bird. 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 Jabot 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 wings. 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 OBtrich feathers. 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 novelty. 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, A PRINCE A MENU 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 dinner. 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. Frivolites Fresh Caviare Blinis de Sarrazin , Sea Urchins Soups Turtle with Port Wine Veloute Dame Blanche Terrine of Quails "under the cinders" with Grapes. 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.) Salad Isabelle. French Asparagus. 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 Champagne Sauce. Turkish Coffee. Choice Liqueurs. Fine Champagne. Frosted Mandarins. to Pick a Lawyer Who Will Win Your Case T -;7 I i '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 are dlBhonest 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 wife. If people were careful In the selection of their lawyers as much as they are ot their tailors, many regreta would have been avoided. 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 on It. 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 avoid him. 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 and thoughtful. 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 gravate him. 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 yourself. 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 cream. 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. FROSTED MANDARINS. """AREFULLY remove the interior of mandarin oranges and prepare a sorbet flavored with the fruit VOLGA STURGEON. 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. , SALAD ISABELLE. 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.