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The Omaha Sunday Bee: Magazine Page
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Copyright. 181!, by American-Examiner. - Great Britain Rights' Reserved.
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The New "Jersey" Dress,
an Afternoon Gown and a
Charming "Poke" Hat.
L- ADY DUFF-CORDON, the famous "LuaV of London, and fore
most creator of fashions in the world, writes each week the fashion
article for this newspaper, presenting all that is newest and best in
style for well-dressed women.
Lady Duff -Gordon's new Paris establishment bring her into close (ouch
with that centre of fashion.
Lady Duff-Gordon's American ' establishment Is
Thirty-suuh street. New York City.
By Lady Daff -Gordon ("Incifc")
T U say agreeable task to show you here, ia sketches
and brief descriptions, aoma of the charming dot
cities designed for the Spring season now nearly
upon us. Of the three novel Spring gowns reproduced
her In sketches, the on which I have labelled the
"Jersey" appeals especially to my present Spring mool
The "Jersey" gown la carried out altogether In black
and white. The gown itself Is of white charmeuse or
crepe, full decollete, perfectly revealing the line of the
figure. Over the otherwise bar right shoulder and
bust, clasped on the arm, falls drapery of net sewn with
black sequins. This drapery meets the acheme of black
embroidered net which closely drapes the figure from
the top of the oorsage midway to the knees, where II
Is continued In bands falling from each aide and meet'
Ing a loop at the right aide of the gown at bottom.
Another beautiful new model shown here la of white
charmeuse and silver. A broad band of black falls from
the right hip diagonally across back and front of the
gown, meeting In a heavily embroidered point low on
the left aide. Over this la a tunle of sliver chiffon
heavily embroidered with silver. A narrow band of
scarlet Is carelessly tied about the high waist
With this gown la shown the new 8prlng muff of
chlRoa and sliver tissue. From the centre of the coif
fure rises a silver esprey spray.
The third of the new Spring gowns sketched here Is
little girl's debutante dress of white charmeuse. and
over it white tunle edged with silver. Black chiffon
Is draped over the left shoulder and falls to the bot
tom, caught at the waist and by a black ribbon bow
at the edge of the tunic.
The photograph ahowa a very graceful afternoon
gown of lilac crepe meteor with long, full sleeves and a
deep alash In front It la made with long lines from
the high waist tine to tbe hem, and only allghtly gath
ered over the hips. The bodice is a loose surplice. Its
broad folds meeting low on the buet and. the fullness
gathered Into a crushed velvet girdle fastened by a
large filagree, buckle placed diagonally at tbe walat . -
The skirt la trimmed with a broad band of coarse
white Irish lace beginning at the right of the opening
and extending halt way around to tbe point of the train.
,. The new Spring hat pictured here la a return to the
aualnt poke bonnet, which gives to the face a demure
expression and permits the hair to ahow. ;t la of
coarse meshed white straw faced with pale cherry silk
gathered softly at the edge and heavily trimmed la
front with cluster of cherries and plums In natural
colon, with a background of green leaves. A softly
draped veil of cherry-colored chiffon la brought over
the crown and brio of the hat and beneath the wearer's
chin.
And I am also most truly glad to be able to tell
you that the kimono cut corsage la destined to re
main in favor, In my opinlan, for still another season
at any rate; for this again meana especial comfort
and consequent charm. My own real affection for the
seamless sloping shoulder tine la already too wall
known to all those who read my articles. Were my
gowns to make necessary any further assurance, as
for aa my own 8prlog models are concerned, there
will be no question of any changes In this respect
New fabrics for these Spring tailor modes Include
a whipcord suiting of distinctly smart effect, which
prom ties well, too. In the way of wear; a still more
obviously novel material being a "sponge cloth" which,
la texture and softness, resembles nothing quite so
much aa one of the whltewsblng gloves which are
sold at sixpence a pair! A proeaie similarity. It
sounds. I admit; but la reality and ra Its many dif
ferent and delicate colorings the sponge cloth la die
tiactly pretty. One old favorite, "crepe eolienne," Is
also to make a further bid for popularity In a new
and Improved texture, and whereas quite exquisite
colorings. Including those. Beau Vale bleu, frets fane)
and peau de gant shades, which are already named s
probable winner in the great race for fashlon'a favor,
though white, black and gray will run them close, I
am thlnklnnc.
Bordered materia!! are also gotng to be much used, tot Spring, with Long, Full Sleeves
but there also will be all-over printed designs, es- and a Deep Slash ia Front.
j " "IIIIZI1NV, W , ' " Three New Spring Gowns, All ia Black and White
J r.i Vifr-- '"''"sT". wd Silrer in the Centre the "Jersey" Noveltjr. All
3 i t " ,r ', -: 'Xucfle" Model. ,
5 V w-w t ,, .-1, . v'v.,", -' X
i
1
3
lC6 t
Which
Gives
TU
. , Sprinf ?
' 'Tohw
I- .'. Hat . i
Show the Hair and
the Wearer a Demure
Expression,
Try These Recipes
V 91 "The Fine Art of By A.
10. t-0"French Cooking"" ESCOFFIER
PICKLED TUNNY FISH OR ''THON MARINE."
PICKLED tunny fish, or "thoe marine," is a very appetixing dish not
sufficiently familiar to American families. It may be used instead of
sardines as s preliminary to lunch, as the principal dish of a meal, as part of
a salad, snd in various other wars. '
The following Is one of the beat ways of preparing tunny: Take one
- bo of pickled tunny about a pound in weight; seven or eight medium sized
tomatoes snd an onion chopped up, four tablespoonluls of olive oil, a little
chopped parsley, a mrM of garlic, if yoa like it; sah and pepper.
. " t BemoviM tunny from the boa, arape it carefully. Place the onion
faeid elive ell m eaueepen end keep it en a medium lire until the onion has
taken' a good lixht brown color. Add the seven or eight tomatoes, skinned.
seeded snd chopped up, and the salt snd pepper. Then add the chopped
A Charming New Afternoon Gown
" -. -sat
N .V peclally on chiffon
. grounds, and It
; you ' snake a list
. now of the follow-
!nr fabrica. you
win later find that -ceivbrWe
of the Spring and Sum- ,
mor seasons. Kor then a speclglly '
and beautifully soft quality or tar
fetas. la plain, spot and bordered
varieties; .next printed "radiums"
and China and Japanese silks; soft
failles; ' woollens In stripe and
borders; reproduction in cotton
and light woollen goods of the
heavier and wintry nature '(named
"tistn serviette eponge"): sad finally
cotton piques, and printed cottons '
In quite delightful old tapestry
effects. . '
Lace Is going to be made us of
to an enormous extent, and par
ticularly tbe. lighter market, while
embroideries will be almost uni
versal, though as contrast ! sup.,
pose, to last season's orgy of colors, .
there will probably be predomi
nance of all-white designs.
And then, one again there m
destined to be a veritable rag for
ribbon trimmings. 1 hare never
area sueh lovely things as those
which are already prepared though
not as yet publicly ahowa or sold.
and so l want yon to near u very
; first new of the novelties
- ia order that you may he
ready to make your pur
chase at the first posetlbe
' moment aad extensive pur
chases they should b. too,
for there are a hundred and
on different and decorative
purpose to 'which ribbons
can be put In addition to the
primary on of planalagtho
. ahaeed crowns on some of
the aew toques.
An edging of narrow silken fringe
' Is the very latest finish for wide
silken ribbons, and though In the
ordinary way T have little liking for
, fringe, I muit admit Its attractions
j Ibis particular connection.
'Imagine, for Instance, a pure white
- silken ribbon finished off on either
side with a blue bordering of an
' iucn wide fringe of old gold, or
atsla a black taffeta ribbon, to which
Is added a wider fringe In white. Its
s soft strands being at first trebly
knotted In an openwork design. And
then admit with me that the Inno
vation ia not only justified, but wet
come.
There Is distinct charm, too. In a
- rose bued ribbon edged with a
shimmering white fringe, while of
rather more elaborate design Is a
Chines blue ribbon with border
Inn first of gray and blue and
black stripes, and then a fanciful
' fringe of the beautiful blue color-.
Ing. These also looking particu
larly well aa carried out In shade
of purple, with again the contrast
of gray and black. . But prettiest
' of all, perhaps, to soft satin rib
boa of , Saxo blue coloring which
only, at one aide ia bordered with
brocaded -and lace-like design In
" white and blue with a narrow allkea
fringe, also of silvery white
Next I would Ilk to introduce
to you (hot taffeta ribbon which,
taming from a narrow edging of
black, shades from bronte and serge
to woven white and reed to st shade
mo Ire. whose water lac weaves
show under blue,, then green, while
on either aid It la edged with ear-
' row- atripee of white aad black
aUn- and the with a rather
broader banding of vivid blue.
parsley and the garlic, and
tweea fifteen and twenty
the tunny, and s faw min--be
enfficieat Serve with
ia the ena or simply
TAKE
aad
1st this mixture cook be-
minntes. After thst sdd
tea' gentle cooking will
a diah of potatoes baked
boiled.
HEARTS IN GRAND
STYLE.
artichokes of mediam sise,
cart. Pot them te cook ia
with a good drop of lemon
water a piece of batter,
done to a tarn, drain them
by aide on s gratia
common
hich his been described in No. 16 of these
ARTICHOKE
DUKE
a doten French
dean tbe A with
water thoroughly salted
juice in it Add te the
When the artichokes are
and arranea them aide
dish. Cover them completely with a Bechamel aauce a la creme,
hit aaoce. the preparation of
articles. Then cover them with a thin layer of grated Parmesan cheese and
sprinkle the surface with melted butter.
Put the dish in a hot oven and let it stsy there until the cheese takes s
fine brown color or until the "gratin" forma, as we say. When the cooking ia
complete, garnish the centre of the dish with very green asparagus tips, and
on each artichoke place a nice alicc of truffle, which you have previously
seasoned with salt and pepper and then heated in butter with a little meat
gravy.
DAUBE A LA PROVENCALE. '
THIS is one of the most satisfactory and economical of French family
dishes. Cut in large square a piece of lean beef weighing about two
, pounds. . Stick Into the pieces large pencil shaped pieces of larding bacon
which have previously beee rolled in chopped parsley and spices. Put all the
pieces in e saucepan (or a terriise, an earthenware saucepan), season with salt
snd pepper sad sprinkle
blespooniuls of wine via
brandy and s bottle of red
Add s bo liquet com
part ley, two bay leaves,
.lie (if yoa like it), a lit
of dried orange peel.' Let
Yoa should thea have
ia a kind of earthenware
dish. A metal me, how-
1 one with a knowledge of
the kind of atenail that
pose. Place the beef ia
bacon or some pork crtck
in squares snd boiled s
to remove some ef the salt.
-fcis a ' iM
with olive oil, a few ta
egar, two small glasses of
or white wine,
posed of several sprigs of
two or three cloves of gar
tie thyme and small piece
it all pickle several hoars,
ready a "daubiere," which
saacepan nied for this
ever, will serve, aad any
cooking will understand
eta be adapted to this pur
the saucepan with some
ling which yoa have cut
few minutes in order
How a Real Arsene Lupin Fooled the Greatest French Detective
, t - . r " v f ' f
lke aease sworn: -t he wawieet see aroroMi. '
ir.. "Z.z i.,"r z. z r? . i z" wn
... , ,
Paris, Feb. IS.
THAT "Arsene Lupin." sublimated thief
hero of recent exciting fiction, may be
a character drawn from real life, only
slightly exaggerated, la Indicated la a con
fession Just made by M. Hamard. laid chief
of the Paris Detective Corps, and now at the
head of ail French detective outside of Paris.
, - Y at. HAMARD.
Lata Chief ef the Parte Detective Corps.
EVERY policeman has been mistaken
mor than once, and a policeman's
mistakes are his best teacbera. There
for I feel very grateful, rather than other
wise, to the mistake I made in a Utile tete-a-with
Arsene Dubois.
I had received information that Arsene Du
bois was the real ringleader Id the burglaries
of the Rue du Bac; that be-was probably one
of the Rue Ordeoer highwaymen, and that he
was a notorious coiner. It appeared to me
that a few moment' conversation with Mon
1w Dubois might fe DefuL
Arses Dubois, ster some hesitation, ae
ep.ed my invitation to a quiet chat, He dH
not let me do an the talking, though, by any
means. I never had to do with such aa
angry man. I tike that, you know. When a
ia really aazry he lets thing slip out
Bias
wbkh are extremely useful to as.
"Now." I said, going straight to the root
of the matter at once, "just tell me where
you were when the bank messenger was at
tacked in the Rae Ordeoer."
i expected denial or. protest.. But Dubois
surprised me. . ,
"I was In bed." he aaici.
"But," I asked, "you know all the detail
of the Rue Ordener eatrage, aad yew nave
probably your own theory."
"like everybody else." admitted the man. ,
"Well. then, suppose yoa tell see how it
happened, according to the theory yoa have
formed." .
Dubois shrugged his shoulder. T have
lost my day's work, anyhow," be said, "I may
as well amuse you for half an beer snere." '
I placed a chair In the middle of the room.
There." I said. "That ia the motor car and
my table ia the row of shop. I axe the
bank meeeenger."
Dubois sat oa tbe chair. Jumped from It,
pretended to fire at an, aad at the seme mo
ment whirled me round s that I very nearly .
fell ia all reality.
"That 1 how It was doe. I should think."
be aatd. - . . ..
"Yoa must have been there whatever year
concierge may say," I thundered at hint. H
looked straight beck into my eyes and.
' laughed. "No, no, Monsieur Hamard." be an
swered, ""yimr terrible glaace t historic. ,
It may frighten confession out ef guilty
man. pert ape out of an Innocent coward. '
But I am not guilty, and I am not afraid. 1
have only committed one robbery with vio
lence In my life, and I am not la the least
ashamed of that." -
All the time, till It became most Irritating,
. he rang in the refrain about the roDlery
- with violence he had committed a short time
ago,' which the police had sot discovered,
said of which he was not ashamed. At last
1 1 pretended te grow very angry with him. .
' "Look aere.jDubols." I said, "you know my
position and your owe. 1 allow yoa a cer
tain amount of freedom here, where we two
are aioae, because I have my reason. But
. you pre talking to a magistrate, and by your
own eoofeseloa you are a criminal."
"Tea; but prove It," said Dubois quietly.
- "Tour own confession ia sufficient proof,'
I said, "for me to send yow te prison."
"Yoa will not do that." answered Dubois'
"I give yon my word of honor that I baa
' nothing to do with tbe Rue Ordener crime
I know nothing of the Rue du Bee bur
glarte. I am not a coiner. I hare lived aa
- honest lite except oa one occasion."
-When we that?" 1 shouted. I really
was losing my temper.
"Tea minute ago," answered Dubois,
"wbea w were playeeting. I picked yosx
pocket of your watch and chain. Here they
are. Will you send me to prison for rob
bery with violence. M. HamardT Toe can
prove It bow." ,
Dubois scored, did be not? But we are
watching hint stflL He Is so very clever.
Add two carrots, sliced up; two chopped onions.
five or tig tomatoes, skinned and seeded snd divided ia quarters.
. Place tbe bouquet of herbs ia the centre, sdd the pickling mixture as de
scribed, and close the "daubiere" or whatever saucepan you are using com
pletely. Let the mixture ceok at a gentle fire for five to six hours. At the
moment of serving remove the bouquet, skim the grease off the cooking liquid
and serve Just as it is. " -
In Souther France the "daube" is also served accompanied with a dish
of macaroni or ravioli. You may also serve the daube accompanied with
potatoes cooked in the oven or in their jackets.
You can prepare mutroa equally as wetl in a daube, but in th:t case it at
beat te serve with it s good dish of thoroughly cooked white beans.
PATE OF COMBOURC.
THIS is a favorite dish in. Brittany. For any one who wishes to try one of
cur characteristic country dishes, this is a very attractive recipe, but I
must warn my readers that it offers considerable difficulty. The following
are the quantities of materials required ia a pate of about tvro pounds: Two
poeads of slices of pork,
heart and liver ef perk,
several shallots, a little
setae salt snd" a pinch ei
Bone the pork care
ews, end also the crack-
Take the ssixrore ef heart.
skia the shallots.
sprigs et parsley
with the neat, season with
tie pinch of clove pewder.
thyme, and mix the whole
ef the pate voe take a
which ye pat ia the eve.
at will. Garnish the interior of aa etrtheaware
possible, i
severs a
Si
four ounces ef chopped ap
eae glass ef good brandy,
parsley, thyme, chervil,
pepper.
tally, remove all the sia
lic I, which yoa set aside,
hver, etc, chop it fine as
chop them ap fine, aad add
chervil, and mix the whole
salt and pepper anl a tit
Add several leaves of
agaia. To test the taste
piece the size of e walnut
To this add salt and pepper
ens witn me pork crack-
ting, arrange the meat in this dish, and then cover it with flat pork sausages.
Make a good-sued Bole in the tatdale ot tbe pate, pot iato It e piece of rolled
cardboard te form a chimney, sad peer into this a glass ef brandy. Set the
pete to ceok ia aa oven, which yea must keep at aa even, moderate heat.
You may vary this recipe according to taste by osisf white onions in
stead of shallots, chervil instead of parsley, or yoa may emit these things alto
gether. The pate may be served bet or cold.'
t