PAGE FOR WOMEN ABOUT FASHIONS AND HOME
faiMtjmg
UNbERlTORfeJ.M.S
AT
FARLS.
Painting from models posed out-of
doors Is, at the present moment, a favor?
ite method ot study with artists, and
that Is Just what we did this Biimmer at
Paris with Monsieur Raphael Collin.
M. Collin lives half an hour by tho
train out of Paris, In tho little town
of Fontenay-atix-Uoses, and there his
'pupils follow him, to work from June
till October.
\ Fontcnay-nux-Uoses itself appeals
/strongly to the heart of a lover of beauty,
resting, as it does, upon the hills which
overlook Paris from the south, and with
its narrow, winding streets,; tiny white
houses and red tiled roofs.
Looking out of our windows In the val?
ley below lay the city, stretched like a
panorama. Off to the left the Arc do
Trlumphe, the Trocaderc. Eiffel tower
and, above all, Montmatre, with the
white towers of Sacro Coeur. To our
right Notre Damn and on the left bank
of tho Seine the domo of tho Pantheon
rising from the heart of the Latin Quar?
ter. Dut, of course, for us, all things
revolved around him, the master painter
and teacher.
How our hearts palpitated with anxiety
that morning when wo new students
waited for our first criticism! Wo had
heard of the abruptness and unsympa?
thetic criticisms of many foreign teach?
ers, and naturally did not know what
to expect from, a man whose name Is
started In books as on officer of the
Legion of Honor, Judge In tho Salon,
and for a dozen other honors won by his
brush.
When. Monsieur came, however, all
f<=ars vanished, and Instead wo felt at
once that sympathy so desirable be?
tween teacher and pupil. ,
M. Collin seemed to me to be the
'biggest" man In France?not only as an
artist, but In person. Most Frenchmen
are about five feet three or four Inches,
while M. Collin Is six feet.tall and weighs
I wo hundred pounds.
He comes to th^ class with a quick,
nervous step, yet never appears hurried,
his manner being always gentle and
chlvilrou3.
After a courteous "bon Jour," he sits
silent before a study several minutes,
then, one hand resting on his knee and
In the other holding a brush, with the
kindness and sympathy of the great man
he Is: he points out things which aro
well done and others where more study
Is necessary.
"Ce n'est pas mal," "Ce ra blon," "II
faut chercher," are characteristic ex?
pansions, a kind of punctuation In his
definite and careful criticism.
The criticisms were given In French,
but for any of us who dreaded th? re?
sponsibility, of translating for ourselves
there w*a a bright young Kansas City
girl who speaks French fluently and
who nc*ed an Interpreter. She talked at
the same moment as Mons'eur. so that
her words and his gestures fitted.
M. Collin Is said hy tho French peo?
ple to be their greatest decorator since
the day* of Pervli de Chevannes. He Is
eminently a poct-pilnter. Ho has herd
the voices of the 'Harmonies of nature" .
as they whlspor to the poet soul, and
.repeats to tho world these harmonies
through painting. His pictures all
broathe the spirit of youth and of the
wo^ds in snr'sg nnd summer. Quiet
water and shaded glades where stray
gleam of sunshine filters through the
leaves, form the scene or' setting for his
figures, and all In a satisfying, delight?
ful harmony.
If we have any vanity we soon lay It
nslde; but, strange to say, he never
leaves one totally discouraged or de
' spondent.
A constant and enthusiastic worker
himself. M. Collin has the power of in?
spiring the absolute confidence of a pupil
In him. In the truth of his alms and in
his Judgment. Ho leads the Individual
mind to think for Itself and Imparts
such a glow of his own enthusiasm
one hurries to work with tho Impulse of
b new thought and a new ideal.
In the cli?s this summer there wero
no self-indulgent students among us,
but seven live American girls, full of
Piicrgy, and every one dead In earnest,
renresentlng California, Missouri, Ohio,
Now York. Maryland and Virginia.
One can be thorouehly Independent
worklne- as we did?plenty of room for
originality and free thinking. The model
In poj>ed under u Inure whlto umbrella,
the poso being tho same for two weeks;
.>ne looks carefully around, selerets tlio
position which seems the best, but which
Invarliblv turns out to bo the hardest
of all: stokes her umbrella, sets up her
canvas and palntB.
We worked In M. Collin's own garden
at Fontenay, and there, amidst fruit '
trees and flowers of every kind, lilies,
roses nnd great popples, flnuntitig their
gorueous bonds In the very Joy of living
there, In this wilderness of fragrnnco
nnd beauty, four onchnnted hours flew
by each day, and wo wondered why not
nil tho peoplo in I ho world wero study?
ing art Just In that spot!
rtainy dny? voiild como sometimes, nnd
then we painted In tho studio from d>irk
oyed French girls dressed in charming
costumes. One of then, "M'lle Claire,:'
waR especially Interesting to us free-born
Americans, because her French mamma
tins said, "Toil must either marry this
suitor I have solocted or go Into a con?
vent within two years."
, If the French women had taslod half
of tho Joy of tho Indnpondenco of one
born .In "tho land of tho free and the
home of the brave," two years would be
more than enough time to mnko pleas
anter arrangements.
Besides tho study at 'Fontenay, another
dellehtful feature Is the companionship
of fellow nrt students. It is an old say?
ing, but evor now. when we rodtscovor
it for ourselves, that working on' one's
chosen profession la a pleasure, but when
working with others earnestly ongnced
In the same tiling, u ten-fold is added,
not onlv of plensuro, but ofl Inspiration
nnd effectiveness. \
So It wis with us under the umbrellas
at Fontenay. What fun. we had, keep.
Ing up each other's courage, sympathiz?
ing, rojolclng with her who had won a
special me^rl of pl'nlfo thai \,.'t>k! Tiion
tho sketching in tho afternoons, tho toa
parties in the gardens, tho trips into
Paris to the Louvre, or to walk on tho
houlevard, where patisseries nnd tea
rooms tempted from us our scant supply
nf francs.
Speaking of francs, one member of our
chins spent so many In cobnll?, tho most
expensive paints, at Monsieur's merciless
command, she won from {? the title of
"fcady Cobalt," but then a" title which
costs has ever been dear to the heart
of an American. -
So tho tfummer sped by, leaving us
many precious memories, a host of new
Ideas and ideals for art,.and a heart full
of longings to go again and paint with
Monsieur unde- the umbrellas at Paris.
EMMA M. WHITFIELD.
Compl:ment. of an Old Maid.
A slick duck Is rarely,cooked.
The maiden blushJngly lowered her
eyes to his patent leather shoes, but
when she would have lifted them?hor
rorsl. She found his feet were In their
sockets.
A figure of speech Is liable to come in
any shapo.
Yoti count on tho girl; the girl counts
n you, but pa counteracts on all ac?
counts.
Thero can to no smile on the face of
the Earth unless the Sun ^rins.
For Sale?An old maid, who has been
in the family lour gohorauuns; curious?
ly, carved; hard-wood top; spindle legs;
few loose screws, and slightly out of
tiino, but genuine antique; said to havo
come over In the Mayflower. Thirty
cents cash, or an old batchelor in ox
oliange, if warranted not musical.
?Cease laughing, foolish men?thero Is
only ono Skinnor; the rest of you aro
skinned.
After his wife had thrown ali thp,
breakfast china In his open countenance,
she said: "My dear, the next time you
aro In your oups, you are In for moro
Of my cups' also." Fifty years have
quietly passed away?they are using tho
same china ho bought the next day.
Papa patiently explained to.Willy what
a' strong box is. Willy gazed long and
earnestly at mamma's large, white hand,
sighed and said: "Yes, sir, but there
are orSeis."
When a woman rolls her eyes at a
rran It Is moot laughable to see him
v/lnk his back ?at her.
ELIZABETH MARSHALL.
corldnder seed and carraway and a little
saffron, as In coloring. ,
To mako up for tno limited number of
vegetables In use, there was it profusi use
of spices. In e/ery dish, roast, boiled, or
stewed, there was ginger, cloves, mnce
and cinnamon, mingled with sugar, honey
nnd currants. As theso articles are men?
tioned as having been Introduced Into
England very recently betoro the date
of tho book; the cooking of earlier times
must, indeed, have been inslped and
sa/vorless.
It seems to have been the universal
habit of that period to servo green goose?
berry sauce with fresh fish, and especially
with mackerel, to which It appears to
have been as much of an adjunct as mint
sauce is now to lamb, or, cranberry sauce
to turkey.
In this "Boke of Cookery." milk and
butter are rarely mentioned, and espe?
cially tho latter.
In one Instance, "May butter" Is spoken
of as if it wete only In season In that
month, and probably it was only when
grasses were abundant that they took any
milk for tbo purposes of churning.
Certainly there is nothing In this book
to make us s'gh for tno "good old days"
as far as the table Is concerned, but It
serves as an amusing contrast to tho
luxuries we now have easily at our com?
mand. '
concealed.
But, still, man's rough path to smooth
over I come:
j And hold tho first place In his heart and
. his home.
I At each or,d of his hearth, by tho bright
fires do. ?
Like household divinities there I pre?
side
In tho twilight I come, and hover
around.
! And In whispers speak softly, with
scarcely a sound.
1
In all that ho has, that he hopes, or
achieves.
In each thought that he thinks, In each
brea:h that he Lreatho ,
. In each sigh that esc pes him, when
burdened with inre,
' And. e'en In his mirth and his laughter
I shore.
-Gtlberta S.Whittle.
The "Deaa Beai" i,nd tne Pas-.
Among after-dinner speakers Joseph
Jefferson ranks as one who can toll a
good story In a dry, delightful way. Hl3
stories deal principally with theatrical
suojects. Here Is one of his best:
"While starring through Indiana sev?
eral years ago," he said at a dinner tho
other night, "my manager was approach?
ed by a man who had the local reputa?
tion of being a pass-'wo: leer,' or dead
beat. Ho told tho usual yarn about be?
ing an ex-actor and. ended by asking
for professional courtesies.
I " 'I would be glad to obllgo you,' said
UNDER THE UMBRELLAS.
DARK-EYED FRENCH GIRL
MOUNSIER AND PUPIL
AFTERNOON TEA.
Cooking in the Fifteenth Century
It scarcely seems possible to imagine a
time when the popular Iriia potato was
not In use: but I have found an account
of an old cook book written before it was
Introduced In England; and what seems
equally Incredible, out beloved turkey
was also -unknown at that benighted pe?
riod.
An old number of "Littell's Living j
Age" gives a synopsis of the contents of j
the "Noble Boke of Cookery," compiled .
in 1197, and edited in this past century '
by Mrs. Alexander Napier. There is so
much that is quaint and unusual in it
that I think a few extracts well worth ,
republication.
There Is an elaborate bill of fare gK.'en
of a feast at the coronation of Henry V. I
The first course of fish comprised: !
Pike, lamprey eels, trout, roach .conger
bass, mullet, salmon, soles, sturgeon, hall- |
but minnow and porpoise. I give the list 'n
the order in which It Is wrlttsn and the
comblnaton of choice and Inferior apoc'es, !
seems to Indicate that It was quantity more I
than quality, which was in que3tian. Toe
game course consisted of swans and egr-ti
(an unknown bird to me), gulls, beions,
peacocks, pheasants, partridges, plover,
woodcock, qua Is. chickens, capons, larks,
and ducks; strange to say, no gee'e. !
At that period turkeys had not been
WHITE AND GOLD CHRYSANTHEMUMS.
Thei chrysanthemum is pre-eminently
tho November flowor and tho white and
sold colored varietieshave become- such
favorites that the prepared color scheme
In tabic and parlor decoration at enter?
tainments Is that which litis been natural?
ly brought about by the rolgn of tho
Japanese chrysanthemums.
A, luncheon table with a tail, slondor
vnso, holding a dozen white and gold
chrysanthemums resting on a pretty luce
or embroidered mat has a very handsome
and effective center pleco. Broad bands
Introduced Into England. Neither ha*
Irish potatoes.
The next course was of meats, and read
as follows:
Pig. mutton, pork, antelopes, boars'
heads, venison and roe. There were no
?vegetables of any description, but an
elaborate course of sweets, pastryt ar?
ranged In towers and castles and orna?
mented with banners and mottoes, and
containing syrups and fruits spiced and
seasoned In Innumerable ways. The center
piece was called the sotelte, and In this
care was an image of the Madonna. Sl^ty
two cooks were employed to prepare this
feast, and they must have had to rise
early to get it ready by midday, the hour
at which it was served.
There'Is a receipt for a delicate soup
In this old book, which might be very
good In these modern days, so I give it:
"Boil milk In a stewpan and then beat
tlio yolks of eggs and cast the'm in, st!r
until thick, then cast in sugar and salt,
and afterwards some sops of white bread.
But for the latter addition you might
tnlnk It was boiled custard that was
meant.
There are various allusions to cretonnes,
but they were scraps of pork and other
fresh meat and not strips of .toasted
bread. It is advised to mince these, and
moisten them in almond milk, adding
i of white 6atln ribbon, with urrower gold
color placed above may border tho table,
or extend diagonally ucross and bo flnlshJ
cd In loops. A whlto chrysanthenuun tied
, with gold colored ribbon, or a gold colored
1 ohrysanthemum tied with whlto, may bo
I laid besido euch cover, having *a card
. attached with the name dono in' quaint
gold letters.
Tho oolor scheme may be more fully do
? voloped by the uso of whlto und gold
ohjna and by tho introduction of chry
santhomum cases for tho serving of
j Ices or cream, L, E.
A CH0IC5 MENU
FOR N0VEM3ER 2D
Prepared for The Tlmes-Dlspatch by
Miss Betticl Ellyson.
Breakfast.
Grape fruit
Cream of wheat. Sugar and cream.
Stewed codfish. Lamb chops.
Saratoga chips. Fried apples.
Cream toasU Baking-powder biscuit.
Coffee and tea.
RECIPE FOR BISCUI'i.. j
One quart of flour, one teaspoonful of
salt, three teaspoonfuls of baking-powder,
two tablespoonfuls butter and lard mixed, j
two cupfuls of milk.
Dinner;
Cream of asparagus soup.
Broiled.mutton. Roast loin of veal ?
Broiled chicken, egg sauce.
Cynabltngs. Green peas.
Potatoes baked In their Jacket
Cold slaw. Escalloped Tomatoes,
Charlotte Russe. Peach Pudding.
Coffee.
RECIPE FOR CHARLOTTE RUSSE.
One quart of whipped cream, one-half
box of gelatine, lour eggs, two cups of
milk, two cups of sugar, two teaspoonfuls
of vanilla, two dozen sponge lady fingers.
Heat the milk to boiling In a farina ket?
tle, dropping In a pinch of soda, the size
of a pea to prevent It from curdling.
Beat the eggs light and pour the hot
milk upon them, a little at a time. Return
all to the fire and cook until the custard
Is set. stirring all the time. Just before
taking from the fire, add to It tho gel nine
which should have been soaked two hours
In enough cold water to cover It. Let the
custard become cool, and stir the whipped
cream Into It.
Line a bowl with the sponge cakes split
in two. the edges touching. Into the bowl
pour whipped cream and custard, nnd set
In a cool place until needed.
Supper.
Stuffed eggs. Deviled crabs.
Salmon salad.
Buns. Salt Rts'ng Bread.
Stewed Peaches.
Chocolate Coffee.
"Brrta,"
i. |* ?;'-.-;
There Is a little girl I know.
That no one else can see:
Ard we two love each ot; er so.
We never disagree.
She's by mv sldn both night a"d day,
But w'th her I wo. Id rather play
Than others: for ?ho >"o^s my way,
And nover teases me.
Her name Is "Berta" ard she lives
Wav over In the mountn'ns.
In a b g castle nil of g^ld,
With gold nnd diamond fountains,
And when I closo mv sleepy oyos,
Berta shows n'fi cakes and pies
And candles, lust l'ke mam^n buys,
A-growl:ig on those mountains.
III.
You never sow such dainty clothes,
As Bertn wears?cf lace
And silk, all trimmed with r'hbon bows.
To match her lovelv face,
And you should see her tiny feet!.
They're iu?t too beautlfi 1 and sweet,
In little shoes ns tr m and neat,
As mamma's thimble-case,
IV.
I change her face whene'er I ploase,
To suit her eyes nnd hair:
Sometimes her cu Is aid eves are black,
And then nga n they re fair.
Once In a while I h vo h?r l'iok,
Like ugly Mug. n my old b">ok.
With coikscrew cirls ard knowing look,
For wh.ch i do not cine.
V.
I love her host, though when I wake,
And find her bv mv side,
She's awavs there when I'm afraid.
And makes the -Imdows h do.
I shut my eyes, and then sho sings
Of little hoi -os. dolls nrd tli n s
Llko tlione thnl dear old, "S.uitlo" brings
Around at Clirlstnmstido.
VI.
Now. mnmma th'nks that sho's a fairy;
Papa says It's all a Joko;
Mammy says 'U'h mis ty un y
Sho uln't neb er heard her spoke.'
But no ono knows (extopt ng me)
Berta's an angol?gu d r.p mo
To bo as good as 1 can b?, I ?
And cheer the grown up folk.
KATHARINE .MILLER GUNK,
v hat Ami?
I silentlv glldo with the ghost In the
n'Bnt' r , ,
In the sh dows I lurk, and unheard am
In sight. , M 4, ? ,
I resolln nmiiil tlio earth in Its course
'round tho sun.
And unnoted pn^-s by w.th tho hours, ot.o
by one.
I inhabit vast heights, ne'er by science
revealed.
fn dopths that no plummet can sound l?
(the manager, 'but, unfortunately, I
haven't a card with me.' Ju?t then a
happy thought struck him, and he added:
'I'll teli you what I'll do. I will write
the pass where it will bo easy for you
to show It.' .
"Leaning over, with a pencil he wrote
'Pass the bearer' on the. fellow's white
shirt-front, and signed his name. The
beat thanked him and hastened to the
gate. The ticket-taker graveiy examined
the writing and let him take a few steps
inside, then he called him back, and
said, In a.loud voice:
" 'Hold on, my friend; I forgot. It
will be necessary for you to leave that
pass,..;,with me!' "?Harper's Weekly.
K-HMMiHfH ????????? + ? ??M?M?HH
HANDSOME IMPORTED GOWNS.
Paris Creations Among the Pretty Things in a Richmond
Bride's Trousseau.
A gllmpso given to an onlooker of
styles and fashions by one ot the most
ch-'rm!n.<r of this week's brides In Rich?
mond showed exquisite taste In the se?
lection und make of a trousseau, which
was purchnsed In Paris, and as to gowns,
fitted and fashioned by Parisian
modistes.
The hand embroidery ? on these gowns
was a revelation. The palest, softest
and gamiest of gray voiles, built upon
n silk foundation ot the same shade, was
embroidered In a pattern of roses and
drooping wistaria blooms and stems, done
all in white silk. The''pattern covered
the seams of the skirt and followed the
sweep of the flounce, which made the
train. It outlined the vest of tho cor?
sage and extended over the shoulders
to form the trimming for tho upper part
of a fu}l sleeve gnthered into a shallow
pointed cuff, that was formed of fag
ottedi gray ribbon, half an Inch wldo.
Tho whlto chiffon vest was outlined
around the collar with an applique of
embroidery in bluo and sliver. Other?
wise the entire gown was a symphony In
pearl, pre-eminently adapted to the col
orine of the beautiful wearer.
Exceedingly effective by contrnst was
? broii * -. In rich red, with drop skirt
and corsage lining of red taffeta. The
ornamentation here was In chenille roses
and sprays, used lavishly throughout,
the design being artistic to a degree.
Panne velvet was also used In touches
here nnd there. With true French per?
ception the vest for ? this gown was of
pink accordion-plaited chiffon, the revers
on either side having red slik buckles and
pendants. An accessory to this toilet
was a rose hat In the different shades of
red and pink.
A lovely evening gown was in Ivory
whlto Canton crepe fashioned over whita
ducbesso satin and covered with an
orchid pattern In every shade of yellow,
from tho palest primrose to, the deep
nnsturtium tones. The orchid stems were
In shaded gray and were wonderfully
done. The bodice to this gown had the
embroidery falling over the sleeves above,
from which they extended to the olbow
In a number-of accordlon-plalted chiffon
ruffles. A deep bertha of Irish point
lace extended! to the waist In front and ?
back.
A robe of black net embroidered in Jet
and trimmed with sequin fringe was
made over white taffeta. Medallions in
white Irish point applique on skirt and
waist were unusually handsome. Of the
two waists to be worn with the skirt,
one was high and the other low. The
former had a round yoke outlined with'
the lace medallions set In Jet rosettes.
the sequin fringe met In points behind,
making a very unique and appropriate ?
finish.
The evening waist was formed of a
band of the Jet embroidery and deep'
sequin frlngo. The sleeves were fin-,
ished at tho elbow with plaited black
chiffon cfrt'r whlto. ,vV white, velvet
water Illy, with leaves In shaded green,
rested on the front of the corsage near '.
the left shoulder.
A golng-away gown in satin-finished
blue-gray whipcord had bands of Per?
sian embroidery. French knots and fat-,
otting. The drop skirt had plaited ruf?
fles to maatch the embroidery and a blus
panne velvet hat showed an Interming?
ling of the same tints In the -wings rest?
ing on the brim.
A coffee Jacket In turquoise. blue silk
and ecru lace was one of the Paris
confections that was quite Irresistible.
Tho Jacket was bordered entirely, with
the lace, the yoke beirig formed of hori?
zontal bands of tucks and insertion- 1
Below the yoke back and front groups of
tucks and pointed strips of lace alter?
nated. The sleeves, tucked and Inserted,
fell away from the elbow In a deep
square ruffle, matching the other trim-1
mlng and edged with lace.
To revert to tho practical, a rain coat,
from a famous London escftabllshment,
might make a rainy day a real pleasure
by affording an opportunity for putting
on such a very swell garment.
In Oxford gray the triple capes were
Jauntily corded with white, the shape
followed to a modified degree the lino
of the figure, while pretty buttons and
belt made it smart indeed.
AN ONLOOKER. .
FOR. THE ATE li WEAK.
Pastel-pink Siciliouno, with luco sleeves and fronts onibroidorod in a series of pastel tones picked
out with bluck and with black velvet ribbon forming tlio edge, This will be found a good mode! for repro
dilation in other colors. Fitting tight und straight across tlio shoulders', tho buok is cut almost circular,
uml both fronts and back hang in very full fold to below tlio knee, Tho sleeve, con*ists of u full oiroulaf
puff, bunded into a uurrow cuii dycoratod. with velvet ribbon