When Duck and Bacon in a mass
You in a stewpan lay,
A spoon around the vessel pass,
And gently stir away:
A table-spoon of flour bring,
A quart of water plain,
Then in it twenty onions fling,
And gently stir again.
A bunch of parsley, and a leaf
Of ever-verdant bay,
Two cloves—I make my language brief—
Then add your Peas you may!
And let it simmer till it sings
In a delicious strain:
Then take your Duck, nor let the string
For trussing it remain.
The parsley fail not to remove,
Also the leaf of bay;
Dish up your Duck—the sauce improve
In the accustom'd way,
With pepper, salt, and other things,
I need not here explain:
And, if the dish contentment brings,
You'll dine with me again.
Fashions for Summer.
Figures 1 and 2.—Costumes for Home and for the Promenade.
Novelty is the distinguishing characteristic of the prevailing fashions. Give us something new in material, is the cry to the manufacturer. Give us something new in form, is the demand made upon the modiste. Both do their best to meet this demand; and both have succeeded. For the present, whatever is new, fantastic, striking, and odd, is admired and adopted. It will doubtless be a work of time to return to simplicity again.
The costumes which we present for the present month, combine originality enough to meet even the present demand, with good taste and elegance—a union not always attainable.
Fig. 1.—Dress of white taffeta with colored figures, a particular pattern for each part of the dress. The ground of the skirt and body is sprinkled with small Pompadour bouquets en jardinière, that is to say, with flowers of different colors in graduated shades. The flounces have scolloped edges; the ground is white, and over each scollop is a rich bouquet of various flowers. The body is very high behind; it opens square in front, and the middle of the opening is even a little wider than the top (this cut is more graceful than the straight one). The waist is very long, especially at the sides; the front ends in a rounded point not very long. The bottom of the body is trimmed with a ruche, composed of small white ribbons mixed with others. This ruche is continued on the waist, and meets at the bottom of the point. There are three bows of chiné ribbon on the middle of the body. The upper one has double bows and ends; the other two gradually smaller. The sleeves are rather wide, and open a little behind at the side. The opening is rounded; the edge is trimmed with a ruche, like the body. There is a small lace at the edge of the body. The lace sleeves are the same form as those of the stuff, but they are longer. Coiffure, à la jeune Femme—the parting on the left side; the hair lying in close curls on each side.