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Special Correaponilent'e of The Evening Star.
PARIS, July 2. 11*04. Paris, as every one knows, has the repu tation of being the most beautiful city in the world. During the last few days the ViUe I-umlere has more than lived up to her renown. In fact, every nook and cor ner of the gay capital has been a m-ass of blooming (lowers, every householder com peting for the prize given by a society called L.e Nouveau Paris, which for two years has held a flowery competition for the best decorations of windows and bal conies. Paris is singularly adapted for such floral decorations, owing to the orna mental facades of the houses and the many balconies, which, if adorned with plants and flowers, would transform monotonous streets into veritable gardens of loveliness. This competition not only helps Paris to uphold her enviable reputation, but en courages culture of flowers among the maasis. The first prize, which consisted of an exquisite Sevres vase presented by the minister of public instruction, was won by a citizen living in the Rue du Temple, whose terraces and balconies were gor geously decorated. The floral show culminated in the fetes modernized eastern newcomers which will girdle the .slim waist of the summer girl are to be donned with the simplest kind of morning dresses, and they give just the dash of color that is often the making of the simple toilet. These scarfs are awfully attractive to wind about a rush straw hat or us a stock for the neck of the linen dress. Styles Change. Another innovation developed here is the wearing of large hats with short skirts, a practice hitherto tabooed by women "in the know." As to the hats of the moment, they present as many different aspects as the chameleon, but the Hat has gone forth that with the white costume a colored chapeau Is de rigueur. This certainly gives to a white toilet more individuality than a hat of the same genre. A woman may wear the most stunning gown of white costing a fabulous sum and another nion daine a frock of inexpensive muslin, yet if a member of the masculine gender were to describe each frock he would do so by say ing "Mrs. B. wore white and Miss C. wore white"?a discouraging lack certainly of appreciation, and I imagine that the color note has been introduced to assist the chionicler in his descriptions. Very striking and quite a specimen of what is worn over here by the swagger woman was a toilet seen recently of white net with a large liat of scarlet straw and pink roses. The artist Carolus-Duran is responsible for the scar let and pink color scheme, and with such a precedent we feel perfectly assured in mingling the nuances. The high crowned picture hat Is again abroad in the laud. It came in a few weeks ago with the pointed bodices. The cause for this effect is not d.fficult to find as the Parisian always studies the sil houette of the hat and the gown. Paradise plumes seem just the right kind of trim ming for these picture affairs. Muslin shady hats are much worn by young girls this summer, and when the daughter of the house coaxes the long suffering fathir of the family to let her have a wash hat the poor, deluded creature consents and thinks that for once the milliners have joined forces with him. and ignorance Is bliss until the bill is presented. The smart est shady muslin hats have about the crowa GROUP OF PARISIAN JULY GOWNS. fies fleurs, which took place Saturday af ternoon In the Allee tie I.ongchamps. This flower fete Is an ? xceedingly popular func tion, the proceeds of which are devoted to a fund for those who fall victims to duty. The weather was ideal, and early and late the Avenue drs Acacias was blocked with carriages, many of them beautifully dec orated with blossoms. The prlx d'honneur w;is given to an automobile arranged to resemble a swan. This summer the flower show was the finest exposition de horticulture that has taken place for a number of years. The display of those almost human flowers, orchids, was alone wonderful. But perhaps the special attraction to Parisian eyes was the charmingly arranged dinner tables. The daintiest In this line was a wedding break fast table which presented a mass of white orchids, white carnations and orange blos soms mingled with feathery asparagus and smilax arranged In cut glass bowls and slim vases. Paris Can Teach. Paris can also give the sartorial world a lesson in the simplicity of the linen gown, upon which subject one almost thought the last word had been spoken. It is the dress par excellence Just now?a frock to be worn in the morning for walking, golfing and boating Indeed, old Neptujie even claims his right to this material, and some of the bathing suits of the season are built of a coarse linen. But It is the stunning little trotteuse in linen that especially ap peals to the Parisian. Gowns of this sort are not mounted over silk or strapped with cloth after the manner of some eccentrici ties in linen costumes, which ornamenta tion is equivalent to adorning a useful little beast of burden with golden trappings. The latest idea is to trim this serviceable frock with bias bands put on as strappings of tawny orange linen of oriental richness and depth. When the linen gown is not trim med with a color the belt most approved by Dame Fashion to be worn with it is of the new white leather in exactly the same tone as the linen. Then there is the new quasi oriental ceinture. which resembles In design and tints the Paisley shawls that our grandmothers wore with such pride. These a twist of colored ribbon tied in front in a Charlotte Corday bow. A Touch of Orange. I must tell you about a charming little morning hat I ran across the other day. It was of sturdy and ultra fashionable Ma nila straw. It rolled up on each side in an alluring fashion and was trimmed with folds of brown and orange velvet, and un der the brim becomingly reposed an enor mous orange rose the like of which never was on land or sea. Still this freak of na ture made a brave glow of color, and its raison d'etre was therefore apparent. On gowns and hats this orange tone as a sup- ] plementary shade is likely to hold its own , until the end of the season. The sunshade and the hat have formed an alliance as to color, and this ensemble effect is exceedingly pretty, evidencing that thoughtful consideration which always makes for smartness. When showers de s end and overtake the unwary all Is well If a waterproof parasol is in the hand. The new parapluies of the storm proof sort nre prettier than ever and are shown with dainty checked and figured borders and are nothing like the plain and serviceable af fairs of last year. The capricious French mondalne has de clared the taffeta frock de mode, and in looking around a smart assemblage in the afternoon this particular dress is decidedly "found wanting." The fastidious Parisian woman does not consider the taffeta cos tume her style, and the long-shouldered and murh befrilled era to which this dress belongs has wearied her so that she will have none of it or of the IKIrt bonnet. This same lady Is, however, practical in her whims, and in some occult fashion has dis covered that the ordinary book muslin, sold for a song, has when washed the ap pearance of expensive linen lawn. Conse quently toilets in this muslin are being created by the score. Indian Dimity. Speaking of sweet simplicity, there is a most attractive Indian dimity which will prove irresistible to summer femininity. 1 his fabric has better wearing qualities PURPLE VOILE, WITH SILK BRAID AND HAND WOBK. than muslin and Is pofter and more ^apt able than linen. A gown of tndlan dim ty I really coveted was of white sprlgged wlth small green and pink flowers, the skirts n?de in three tiers, headed with bands of white lawn embroidered in green and pinK French dots of rather generous size. The waist fastened in the back, and the front had a wide box plait cut out at the neck to display a chemisette of tucked m L Capelike shoulder draperies of the were edged with the dotted bands The sleeves were large puffs meeting cutis white dotted lawn. unite as dainty is a frock of cream or gandie flowered all over with a design ol old green. The jupe is prettily with organdie ruffles put on very far aparc. The corsage is gathered beneath an em placement of lace, around which are folds of the organdie and a ruching "J out pink taffeta. The taffeta also nlakes tlie folded girdle and bands the puffed elbow sleeves. On manv of the elaborate summer cos tuines mouss^line de soie flower tiimmin?, is used. This adornment is dainty and.cx t.emely easy to make. All one has to do Is to cut the material on the cross about four Inches wide, fold it double and twist round and round to simulate a full-blown rose. Mmp stems of different lengths are -up plied by thin silk cord. A fad of the moment is to purchase or have made to order dozens of handkerchiefs of exquisitely fine linen and worked ia an exclusive design. In this way the mouchoir becomes individualized. What most worn J lack in their sartorial endeavors Is ability to grasp one mode, nor do they understand the relation of clothes to the wearers. lt Is a nibbling here and there until the eye, l<ke the dove of old. wanders in vain ro. a resting place. CATHERINE TALBOT. IN FANCY TEINKETS THE NEWEST THINGS IN TALLY CARDS. Euchre and Hearts Still Lead in Card Games. Written for The Evening Star. Summe- hath no terrors for the true card player, arid there are many hostesses who. even in the dog days, find a card party the simplest form of entertainment. For chilly or rainy evenings at the moun tain or beach resort an exciting tourney around the card tables is really comforting. The function Is less formal than in winter, and souvenirs and prizes less elaborate. If the games are to be played on the porch?and in most homes the porch is larger than the living room?many Japa nese lanterns may be lighted; and a loco motive headlight or some other powerful light with a strong reflector fastened at j one end of the veranda will furnish ample j illumination Tor ten or a dozen tables. The new tally cards are suggestive of summer games. One of the prettiest shows a girl driving a swarm of gay-hued butter^ flies before her. On each butterfly the wings are marked with hearts, spades, dia monds and clubs, and here the punching is dor.e. A four-leaf clover has spades for flares, while large embossed field daisies are swung from slender green cords and the heart of each daisy is punched for the score. Jap anese fans and Geisha girls appear on tally cards, and a design that Is selling rapidly shows a pretty girl holding a tele phone receiver and calling "Hello, Central, what's trump?" Another catchy design shows n replica or a colored mammy, clad in gorgeous rai ment, with the inscription, "I didn't expect to see you heah, lioney!" Odd and Merry. Lobsters in vivid crimson, automobiles with remarkable study in detail, drums and clown faces are all sacrificed to the merry card punch. A severely plain card is sprin kled with dice, odd numbers up. and carries this lilnc, "There's luck in odd numbers." Still more business-like and Intended par ticularly for progressive games where large numbers play are plain score cards with four rows of figures, and spaces for the name, couple and table. A clock face, with the numerals, offers a good field for punching the score, and two horses, running close, bear the legend "Neck and neck," and are much liked by the summer hostess. An echo of the ping pong craze shows a table set for the game, and the balls scattered about are to be punched out for the score. Favors, not unlike those used at germans, are popular for the summer card party, and are replacing the more extravagant prizes. Papier mache clams, filled with bonbons and swinging from gay-colored ribbons; miniature deck chairs, golf bags which unscrew and show sticks, nil in pa- | pier mache, make appropriate prizes. j A realistic piece of strawberry shortcake forms an odd box for stamps or pens. When the papier ma :he crust of whipped cream. | dotted with strawberries, is lifted off. it shows a hollow cake which forms.the box. More expensive prizes are those in Japa nese work?paper weights and desk fittings in metal and lacquer; Japanese stelns whoever heard of a follower of the mikado drinking beer?-skulls in gold with Japa nese enamel and tiny jardinieres holding dwarf trees. Loving cups of various sizes and in differ ent materials, such as hammered brass, silver and gold, are also popular for prizes. For a mountain retreat pretty souvenirs 'ire nnnkin rings, match safes, frames calendars made from birch bark or braided sweet grasses. "WOMAN CLERKS IN GERMANY. Steady Progress of tlie Sex in Spite of Conservatism. From the Boston Transcript. Women have become an Indispensable fac tor in the German postal telegraph and telephone service, it seems, in spite of the conservatism which prevented the utiliza tion of feminine activities in public work in Germany until nearly half a century later than in France and England. t.nited States Consul Monaglian of Chemnitz In his recent communication to the United States Department of Commerce and Labor re views briefly the conditions and require ments which are of interest as showing tlie progress of women in the fatherland. It is not every woman who can obtain a position in the German postal service, so strict are the government regulations re specting age, character, education and health. A government medical examiner pronounces upon the health, which must be perfect; the age must not exceed thirty or be under eighteen, and a good common school education is a primary requisite. Possessing all these qualifications, the wo man candidate is eligible only to a position as assistant in the post office, and the high est salary she can hope for is $119 a year. In the telegraph and telephone service, however, all grades of positions are open to women, though the rules of admission are equally strict, and no woman with chil dren are employed. Four thousand women are now engaged in the telephone service of the German empire, It is stated, 1,000 of them being in Berlin. ? The hours are light, ranging from six to eight hours a day. The highest pay which a woman can draw in German telephone offices is ?S57, which is said to afford a comfortable liv ing In Germany, but it Is a low wage com pared to that to be obtained in England, where experienced telephone clerks get *100 and the chief supervisors are paid as high as 12.550. In Germany, however. It must be noted that woman on their with drawal from active labor after the prescrib ed number of years of faithful work are awarded a government pension on the same plane with the men. To Blackon Brown Boots. Get five cents' worth of spirits of harts horn. and with it tako all the polish off the boots. Let them dry, and then give them a good dressing of ink. Leave them some hours and polish in the usual manner with any good blacking. Explained. From Judge. "Father, dear." asked little Bruno, "why did they name that Chinee? river 'Yellowr " "Confucius was a great prophet, Bruno," replied his parent, "and he foresaw some of the dream-battles which New York news papers would wy happened ou its banks." Tempting Receipts Made With Plain Materials. PREPARING TOMATOES A NUMBER OF TASTY DISHES ABE POSSIBLE. Stuffed With Force Meat and Sur rounded With Aspic Jelly. Written for The Etenlng Star. After the zest for tomatoes in their sim plest form is lost, try some of the best ways of stuffing or baking them. Select those that are of good size and from the stem part or top cut off a thin slice and take out most of the seeds, but be careful not to break the side walls. Pre pare a dressing of bread crumbs, salt, pep per, chopped onion and butter In the pro portion of two tablespoonfuls of onion chop ped fine, two cupfuls of crumbs, a tea spoonful of salt, a dash of cayenne and two taiblespoonfuls of melted butter. Fill the tomatoes with the dressing and bake in a pudding dish twenty minutes. Serve on a hot dish. Nutmeg, marjoram or parsley may be used instead of onion to season the stufling. The quantity given will All one dozen tomatoes. Another choice way to serve them as a dinner dish Is to till with a force meat made from cold boiled ham. mushrooms and bread crumbs. For a dozen tomatoes use one cupful of chopped ham, two dozen mushrooms chopped tine, five tablespoon fills of stale crumbs, two tablespoonfuls of parsley, an even teaspoonful of salt, one fourth saltspoonful of pepper and two ta blesiMjonfuls of melted butter. Bake in a hot oven twenty minutes, basting two or three times with melted butter. Cold chicken, veal, lamb or any white fish rem nant may be used for the force meat. If for a luncheon dish, use the cold tish ,or meat with a mayonnaise dressing for tlie stuffing'. In Carolina an appetizing stufling for to matoes is made from boiled rice mixed w'tli veal or beef broth, salt, pepper, melted but ter and green peppers chopped very fine. Uaste while baking with olive oil or but ter. Stuffed tomatoes are most easily dish ed by using a cake turner to transfer them from pan to platter. In Asp'c Jelly. Tomatoes in small molds of aspic jelly are delicious either for high tea or a luncheon course. Use small tomatoes. Pour boiling water over them, peel and set away in the ice box to cool. For the jelly use a half package of gelatine soaked in half a cupful of white stock. It is ready for use when dissolved. Add to a cupful and a half of stock salt to taste, a dash of tabasco sauce, a tablespoonful of lemon juice and a little caramel or green color ing matter. Add this to the gelatine. Be fore it thickens cut the tomatoes in thick slices, take out the seeds and put in the molds. Fill each one to the top with the aspic. If you have no stock make the as pic with meat extract. This may be made in one large niold if you choose. Serve with it thin bread and butter or cheese sand wiches. Fried or broiled, tomatoes are excellent for breakfast or supper. Select those that are round and of medium s'ze, wash in cold water and cut in slices half an Inch thick. Dip the slices in flour seasoned with salt and pepper; dip in melted butter, put on a double broiler and brown quickly and delicately on each side. Fried tomatoes are prepared as for broil ing. dipped in beaten egg diluted with a little boiling wat*r and then in powdered bread crumbs. Have ready hot fat and brown quickly on each side. fried or browned- tomatoes. A Tasty Dish. Scalloped tomatoes, for which either the ftesh or canned vegetables may be used, are made by placing alternate layers of bread crumbs and tomatoes in a pudding dish. Season each layer with salt, pep per and bits of butter. Bake twenty min utes and if' fond of cheese, scatter a layer over the top. Then bake five minutes long er A similar dish is made by using layers of rice instead of bread crumbs. A brown, white or curry sauce is often served with fried or browned tomatoes. In Ceylon a delicious sauce for cold meats Is made from tomatoes and the cream of cocoanut milk. Take three tomatoes, large ripe and firm, peel, cut in halves and take out the seeds and put on ice. Just before using chop them fine and season with half a teaspoonful of salt, a dash of cayenne and one teaspoonful of onion juice and a chonDed green pepper. The cocoanut milk Is made by pouring a pint of boiling water over a freshly grat ed nut I,et it stand an hour, then press out all the milk with the hand- ^t j.way tn a howl and a delicious cream will rise to the surface. Skim ofT this cream and turn over the tomato mixture. Just before serving add a dessert-spoonful of lemon j"p-or a hot dish at the Sunday night tea tomatoes are appetizing creamed in the eh\flne dish Cut the tomatoes in thick si ?es Without peeling, and fry in two ta "blesnoonfuls of butter until tender. Mix one-half pint of cream or milk with one tablespoonful of flour, salt to taste and a Lood'shaking of white pepper. Turn oyer fhe tomatoes and stir without stopping until the cream thickens. For this quan tity of sauce-use one-half dozen tomatoes. From Cob or Not. The process of eating corn from the cob Is both embarrassing and unesthetic. but the diner can be helped materially If the corn selected by the housewife is short and full in the ear, with the husks fresh and g r"orn should be boiled as soon as possi ble after Pi'-king. for no vegetable loses its flavor more quickly. If it must be kept before using, leave it in the husks in a dark cool pla~<>. Once it is is husked, plunge it into boiling salted water. If at all tender it should cook in fifteen minu'es. Test with a fork, drain and send to ..he table in a corn napkin in a covered dish. The hull that incloses the grain of corn is so indigestible that it causes many peo ple considerable annoyance. To avoid such trouble cut down the center of each row of trrains with a sharp knife, and season with salt and butter. The center of the e.-ain is pressed out by the teeth as it is eaten. arid the tough hull is left on the C?By some cooks corn is always boiled in a layer of tli husk, so that the grains may not be a<?ed PPon directly by the wa ter Whatever way is followed, remove every particle of ;?ilk. Some chefs add a small piece of; butter to the boiling water, declaring that, it vyhitens the corn. jt. Corn Pudding. One of the f>est ways of serving corn is to cut it from theicob and stew it fifteen minutes; then season by adding a table snoonful of fldur. rtne of butter, half a pint orXllV; and salt and pepper; boil two minutes after seasoning. The quantity of njfl'f, butter and flour given is for one dozeh eiirs. If the corn lacks sweetness use on? teaspoonful of sugar. Corn fritters. K?d for either dinner or breakfast, arei?best, made from very tender corn that has beSP boiled. Cut down the middle of the hull and press out the grain with the bai^k of.' a knife. Some cooks eiate the con*. This is not only difficult, but results in mixing more or less of the hulls with the pulp One dozen ears of corn should make a nlnt of eraln,. To this add the yolks of two eegs two glll? of milk, one cupful of flour, one'even teaspoonful of salt and one fourth saltspoonful of pepper. Beat thor oughly and quickly, and to the batter add the beaten whites of the two eggs and one teaspoonful of baking Powder. Fry a gold en brown in boiling lard or olive oil. Drop in tViA hatter by the spoonful, remove with a skimmer and drain on brown paper be fore serving Green corn pudding Is an excellent entree with roast lamb or beef. Take one dozen ears of corn, prepared as for fritters Sea son with a teaspoonful of salt, one-fourth saltspoonful of white pepper, the yolks of four eggs, nutmeg to taste, and one quart of milk When well beaten. add the whites of the eggs beaten to a froth. Bake in ft buttered pudding dish in a very moderate oven for forty-flve minutes. COIFFURE AND WRAPS Latest Styles in Hair Orna ments. COMBS ARE SIMPLE FLORAL WREATHS FOLLOW POM PADOUR LINES. For Evening Wear Luxurious Crea tions Are Made With Rich Lace and Fabrics. Wrliiun fjrThe Boning Star by Knthorine Ander The dressing of the hair in summer is al ways a vexed question, and now that the average woman clings to her pompadour e:>d yet yearns for the low coiffure, a com promise is essential. As the result, a modi fied pompadour is worn, waving softly about the forehead, and the rest of the hair is knotted at the nape of the neck instead of dl! cctly behind tne pompadour. Th.s causes a great demand for combs and ornaments to fill in the space between the pompadour and the coil. Graduated combs of tortoise ?hell are much used, being pushed sidewise into the hair, running straight up and down or vertically instead of horizontally, and cutting the back of the hair into two parts. ?7^?.,smaH s'de combs in the same design aie then used to dress the pompadour, and they run not horizontally, but on the bias A complete set of these combs in real tor amoeunt o[ be boUKht tor the 1 he smartest dressers do not use the rancy combs, but summer girls are allow ed a certain license in this matter, and they wear with white frocks a comb that is a clever imitation of ivory, carved superficial ly and mounted in rhinestones. Colored stones for combs are not in good taste. A stiiking comb, shown for wear with that veiy rare shade of hair known as spun gold, looks for all the world like gold dust covered with glass, a finish much seen in old-fashioned jewelry. *>rl?,U,S- materials and designs enter into the building of the complex rfiair ornaments which till in the space between pompadour and knot, and more ornaments than combs are being used. Where the pompadour is drawn low over the forehead, with per haps a little elevation over either temple there is worn a half circlet of gold per haps an inch or more in height, showing a \Vall of Troy or some other conventional design, either in plain gold or filigree. On e.ther side of this gold circlet there is a bow. with many little trimmed ends sun gestlng rosettes. In the back the ends ..fa a little longer and reach to the coil of hai They may be in white, black or the color of the gown worn. Modish Ornaments. Another popular ornament is known as the Mercury wings. The foundation is a band of twisted, spangled tulle, mounted on white silk millinery wire, which sets snug ly around the curve of the pompadour. Two little rosettes appear at either end. and the Mercury wings in white, spangled in gold, ere attached at a most becoming angle a and i* h i? 'iefl<?if Ul? mK'dle of the band, ww? packed with flaring ends of the tull-j , 2la'r thas an elaborate arrange ment of puffs behind the pompadour on-> or two very striking ornaments may be wuii ?? ? Mephisto wings covered with sequins. Ihe wings are higher and more pronounced than those used in the Mercury ornaments, and they come in various col ors. and are particularly handsome in scar let. when worn by a brunette with a scar let gown. The other ornament is also heav ily seauined. and shows a stiff bowknot of gauze or ribbon matching in color the sequins and being completely hidden by the paillettes. For the girl who has a beautiful profile _ wears her hair in pompadour and puffs, there is offered a striking ornament which is worn on the left side of the coiffure run ning from the middle of the pompadour to a gauze fern leaf studded.with silvery irreen sequins and tied with ribbon of the same hue. It is also produced in white gauze spangled with silver or gold, and finished with a white bow. Ostrich tips and aigrettes are not a summer coiffure even for statelv dames, smart bows of ribbon or gauze beine In much better taste. s Flowers made from ribbons are still beine used, but only in the smallest and most delicate patterns. For summer, the single artificial roses of fine quality, perhaps spangled to imitate dewdrops, are preferred. Takes a Girlish Face. The pompadour floral wreath Is the most coquettish accessory of the- hour, but it must be worn with discretion, as it requires a girlish face beneath it. and gives a cer tain air of dressiness quite out of place save for evening wear. The pampadour w-reath is not more than five Inches in di ???eritat made of very small blos soms. It is worn on the left side jusfabove the ear Summer girls at the beach and mountain resorts are quite in love with the Alsatian bow in either black or white, and it is one of the most effective and girlish finishes for the coiffure. This may be said to be a "droopy" season in dress, from shoulder seams to coiffure Violets with long drooping stems are tucked into the coiffure when the hair is dressed low^ and wistaria is used to fashion the coiffure a la Japonaise. The front hair is pompadoured around the face, and the rest gathered at the back of the neck. \ ion* trail of wistaria bloom, with the most ex quisite of blossoms, falls straight from the top of the low coll and almost covers It on one side. Evening Wraps. In the matter of evening wraps there is a great diversity of fabrics and patterns, but a general tendency to flufflness and rather ornate trimmings. For wear at the beach or mountains there are exquisite evening coats, mostly cut on Casino lines, very loose, so that the elaborate flounces and shirrlngs of the evening summer gowns will not be mussed. The sleeves are voluminous and flaring at the bottom. Pongee, elab orately embroidered or clouded In self-toned lace, forms durable evening wraps which will combine with any of "the colors worn this summer. I .ace wraps are immensely popular, and these are worn without lining or with a lining of the most delicate mous seline or chiffon. Black chantllly over white is one of the most popular and ef fective combinations. White and cream ilerre, dotted net with flounces, and re pousse lace-trimmed with ruchinga of rib bon In the same tone, are used in combi nation with taffeta gowns. La Pompadour left many legacies to wo jnanklnd beside her name, and not the least JEWELLED ORNAMENTS of these is a fascinating hood composed of the filmiest of chiffon, frills and ru'Il?=s, beneath which almost any face will look charming. A prominent leading woman wore such a hood in forget-me-not blue In one of the spring productions at a New York theater, and since then firms who cater to women of wealth have received many orders for the pompadour hO'*i a'ld loose coat en suite. The coat hangs loosely from the shoulders, and may be made from silk or mousseline with very full puff sleeves finished In long flounces of lace over accodion-pleated chiffon. No trim ming is used on the collar or down the front of these coats, because the hood has a much-trimmed shoulder cape and !.>ng stole ends. Rose pink chiffon combined with white mousseline, the latter showing a "shower of hail" in embroidered d )ts. is a fetching combination. The flounces are all edged with shirred velvet ribbon in ;>:ile pink, and inside the facing of the hood is a band of pink rosebuds. Long streamers of the dotted mousseline complete Ihe pic turesque effect. Fluffy Fichus. Of the making of fichus which can be ad justed over both head and shoulders thw seems practically no end. Only the softest and most fluffy materials will drape well, and these include plain and figured nets, lace, chiffon and mull. The fichus must !>o rather broad In the center and taper to long, rounded ends, which may he tied In a simple knot. Such a fichu is edged with thickly shirred ruffles or with rose plaiting. A very pretty design In figured net. show ing yellow roses splattered all over it, was edged with rose plaiting of the net. finished with innumerable little loops of soft yellow ribbon the shade of the roses. A fichu of plain pale blue silk mull was practically covered with narrow shirred ruffles, inlo the center of which were se?t at intervals very small artificial rosebuds Coquettish in the extreme was a pale green fichu of mousseline. trimmed with double ruffles, through the center of which was run ?. vine and wee leaves made from shirred ribbon, with here and there a rosebud built from palest pink chiffon. One flshu draped over the hair and crossed under the chin, one long, beruffled end hanging down and the other tossed over the shoulder, make a pretty frame for a pretty face. A small embroidered crepe shawl can be worked into a most becoming summer wrap If treated on the lines of a Red Riding Hood cape and hood. One corner of the shawl is shirred into a hood shape, one corner falls I straight in the back and one over each shoulder, with ties of chiffon or dotted net at the throat. The fringe should not he too deep, and white is the most satisfactory color for a wrap of this sort. In Soft Fabrics. All evening shoulder wraps may be di vided into capes and pelerines, and they are composed of lace, chiffon, silk and crei>a. A very smart little shoulder cape was evolved from champagne-colored silk, crepe shirred back and front, the upper part of the cape composed of two broad shirrings. separated and edged by lace gal loons In self-tone guipure. From the lower lace bands fell a graduated flounce of the crepe, very short in the front and very deep in the back, with under flounces of accor dion-plaiting in the same color, edged with ruehing. The flchu was knotted over the chest with long ends of accordion-pleated chiffon, held in place with a circular gold buckle set in jewels. Such a wrap can be worn with any summer gown of elalmrate design. All sorts of lace scarfs are In vogue, and some very pretty scarf effects are shown in plain and dotted net, edged with lace. Novel Methods of Cooking Eggs. Eggs a la Beauregard.-This is a delicious luncheon dish. Cook four eggs for half an hour at the boiling point, but not boiling. When done chop the whites fine. Mix with sauce made with half a cupful of milk and a tablespoonful each of butter and flour. Season with pepper and salt. Cut some toasted bread into thin slices to rep resent the petals of a marguerite and put a teaspoonful of the white sauce, with the chopped eggs, on each slice of toast. Crush the yolks of the eggs through a sieve Into the center of the serving dish and arrange the white petals around it. Place in the oven sufficiently long to heat. Eggs baked with cheese.?Cut some rounds of bread an inch thick, butter them and then spread with thin slices of cheese, leav ing hollows in the center. Into these hol lows carefully break an egg and sprinkle the tops with salt, pepper and a little grat ed cheese. Bake until the eggs are set. Eggs with chicken.?Boll four eggs until hard. Chop up three, reserving the fourth for a garnish. Mix the chopped eggs with a cupful of minced chicken mixed with white sauce and stir over the lire until hot. I'our this mixture into the center of a dish and arrange strips of the white of an egg around it. Crush the yolk of the fourth egg and sprinkle over the top with a little chopped parsley. Mushrooms Instead of chicken may be used for the stock Egg Tlmbales.?Beat four eggs until they are thick, season with half a saltspoonful of salt and half the quantity of pepper. Tour into buttered tlmbalc molds and stand them in boiling water. Bake for twenty minutes, or until the eggs are firm. The | molds should be sprinkled with chopped | parsley. The way to do this is to put half j a teaspoonful of the parsley into each little mold, shake it round and round and empty | whatever does not adhere. When the ?*ggs are done pour around them a tomato puree made by stewing some tomatoes until soft and pressing them when cooked through a sieve. Reheat and season with pepper, salt and a small piece of butter. Flower Contest In Paris. From the London Telegraph. A Paris "flowered window-sill contest." arranged by artists, has been approved by the authorities. Cabinet ministers and the prefect of the Seine department have- given effectual support by each offering prizes to be awarded to the prettiest shows. The _ idea of the contest was first suggested dur- . Ing King Edward's visit to Paris, when, on j the occasion of the fetes, a well-known Paris and London dressmaker created a sensation by decorating the entire front of hia house in the Rue de la Paix with masses of flowers. An architect. M. Frantz Jour daln; a panorama painter. M. Poilpot; the celebrated poster artist. M. f heret. a 1lady artist. Mile. Dufau. and others clubbed to gether to arrange the contest. Poor and rich alike are invited to joln. Severai Mg horticulturists have agreed to stipplj ??*??? bulbs cuttings, and even pots of rl?.h soil free to competitors who cannot afford to ST them? and the president M Poilpot . receiving scores of letters from workgirls anxious to obtain the wherewithal to grow flowers on their seventh-floor window-sills. On a date to t>e fixed the committee will travel all over Paris in a procession of cab* noting all the shows, from the handsomest to the humble*, and will then award pri*? proportionately to the taate displayed by thecompetitors and to the means they had at their disposal AT SUMMER EVENT] Hints Worth Following bj Careful Dressers. PRETTY BALL GOWNS SHIRT WAIST SUITS FOB IN FORMAL OCCASIONS. At Gnrilen Parties Wear the FreDiesI *nd Fluffiest You Own. Written for The Rreoltig Star. The summer social function Is always less formal than the winter affair l>y the same name, anil the woman ?lio receives an In vitation for some really smart event should guard against overdressing. The safest rule to follow in every case Is to aim at simplicity, at cool wash < fleets, and at aheerness of material and delicacy of handwork latter than at startling 01 rich combinations. The smart frocks turned out for women of unlimited means who go In for society during the summer as well as winter ara of wash materials, so called. If the truth ; were told the majority of these gowns never | see a tub. and would lie sorry subjects when they were taken from the water. They are cleaned by a dry. French process, and art far more expensive than many frocks In silk, velvet and other high-priced fabrics. In suburban towns and summer colonies the morning muslcule is a favorite form of I e ntertainment among congenial women. Eleven o'clock Is the popular hour for meet ing. and women appear in the trim shirt waist suits of linen, crush or silk, which ara really considered the correct morning gowu of the well-dressed woman. A sailor hat 01 any ready-to-wear shapu is worn, with silk or lisle gloves Both hats ami gloves arc removed, and the morning hour is a mosl informal one. At summer colonies or resorts which can boast of a casino where concerts are given or athletics matches are played the morn ing costume is apt to l>e a trltle more dressy. A two-piece suit of linen or sum mer silk, with a blouse to match or in har mony. is worn, and the little coat or jacket is a mass of embroidery or linen stitching, but always with the suggestion of tailored lines. One of the all white hats in straw, with coque feathers, velvet bands or other semi-tailored effects, is worn, and a plain parasol ond gloves are used. Bridge whist is not being played so much this >ear as last but whist luncheons am still in vogue among devotees of the game. Here, too, the shirt w.iist suit may Ik* worn, though a dress of dimity or lawn trimmed with lace is often substituted. When it Is a neighborhood gathering the guests fre quently come without hats, carrying the smart parasols made to match the summer costumes. No Hats Required. Formal calling Is not strictly observed during the heated term. Women who are asked to call on guests from out of town drop In generally during the morning and wear their simple morning gowns. The most popular afternoon function Is a garden or porch party, and for this w.ish frocks only are permissible. To attend a garden party in a silk gown loaded with trimming of various sorts is distinctly bad form. The hostess has spared no expense or trouble to give the al fresco effect to her function, and it is a graceful compliment to her to appear In a costume appropriate for the occasion. Here the summer girl may wear her most picturesque, most lie flowered. most lacy millinery possession, and her gown should l>e as diaphanous as her purse will permit. Dimities, ball: >s, French lawns and mulls, organelles, dotted and figured nets and delicate lace gowns with many filmy flounces, may be w >rn for the garden party. A gown of white organdy, figured In pom padour bouquets and trlmni 'd with finest of Valenciennes or alencon lace. Is a girlish foundation upon which to build. With this should be worn t picture I: it of some fine open-work straw trimmed with roses to match the flowers In the dress. Or It may be a lingerie hat of lace with a pompadour wreath surrounding a flower of contrasting color. The pompadour wreath is no m -re than six inches in dii meter. and is made of tiny flowers like forget-me-nots or violets. In the heart of which is set a full-blown rose, and this Is worn at the back of the hit where the lace drape is caught. Silk or Halt gloves of very fine quality may he worn to me~t elbow sleeves, and the shoes may be of black pit-nt leather or of white suede, with white stockings to match. The favorite combination for an elderly woman at a garden party Is a black ia--o coat, preferably chantilly. over mousseline or chiffon The toque shows the same com bination of black and white with blush roses, violets or forget-me-nots. Best to Be Ready. Decollete gowns are as essential for the formal dinner in summer as for winter. A young woman who was invited to spend a few days at Tuxedo thought a checked silk with a vest and bolero of lace sufficiently dressy for the summer dinner S!:e was shocked on entering the drawing room to find that she and her hostess were tiie only women in silk dresses cut high. The other guests all wore diaphanous fabrics cut with square, round or V-shaped necks, elbow sleeves :jnd much soft lace. The young woman telegraphed home- for an evening dress and learned a valuable lesson At the hotel dinner, however, a decollet# dinner gown is hardly good form It la much better taste to have a detachable yoke which can be worn at the dinner table and removed for the dance which m.iy fol low in the evening Gowns cut very low are not worn by the liest dressers at sum mer hotel hops, nor do they make a display of glistening silks and many Jewels. Tlw girl who is Invited for a day's yacht ing or a trip to a yacht club house should select her wearing apparel with great care. If she has no regular yachting dress the next beat thing is a white pique suit with a touch of color at the throat and lielt and % loose reefer of scarlet, blue or tan cloth, and a yachting cap or s illor effect In stitch ed linen is a good investment. These are to le worn If the weather Is warm and pleasint. If It looks forbidding the Inexperienced guest will need to select a heavier frock, something In tweed, chariot or canvas. With this she Mould wear her cravenette coat. For an eateoded cruls# a dinner frock la essential