NEW YORK FASHIONS. 
T HE first cool days of autumn naturally suggest 
warmer wrappings than those that have been used 
merely as a protection from the mild breezes of summer. 
First in materials. Plush is more worn than ever, rival¬ 
ing velvet in popularity and only second to sealskin for 
very rich garments. 
The English fancy is to use rough finished cloths for 
jackets and other outside wraps, but French tailors pre¬ 
fer the smooth cloths, even for short and jaunty jackets, 
using rough cloths merely for borders, collars and cuffs. 
New jackets are shorter in the back, and longer in 
front, sloping to a point. The back usually has two 
side forms on each side, unless the wearer is very 
slender, when- one is preferred. The fronts are pro¬ 
vided with darts, and are more nearly tight-fitting than 
last season’s coats were. The middle-back forms are 
either finished in box-pleats, or fitted smoothly over the 
tournure. 
The fronts of rough jackets are very often double- 
breasted, and lap from right to left, buttoning diagonally 
as far as the waist line—and are finished around the edges 
with a piping or cord of mohair braid. The standing 
collars are about two inches high. The front edges of 
the jacket are straight and are intended to meet, being 
held in position by a linked button passed through but¬ 
ton-holes worked in the edges of the collar. If the but¬ 
tons and button-holes are not used, small clasps of wood 
or metal, or a mammoth hook-and-eye of fanciful design 
fasten the collar. Straight-band cuffs and collars are of 
rough cloth, velvet, plush or fur. Slit pockets bound 
with braid are on the sides. 
Buttons are much larger than they have been and more 
fanciful in design, and correspondingly higher in price. 
Many of them are plaques or cup-shaped disks of bright 
metal two inches in diameter, which are varied and en¬ 
riched by designs of fans, flowers, stars, &c., of darker 
metal. 
The fancy for vests and revers fronts still continues. 
They are most often seen on fine broadcloth jackets of 
French make. These are often made with the fronts 
turned back in revers, lapping only at the waist-line, and 
disclosing both above and below a vest of either cloth, 
plush, velvet or satin. Braid is still used in points and 
diagonal rows on the sleeves, collar and vest, and for a 
border on the lower edge of the jacket. 
Short mantles with sleeves will be used as dressy wraps 
for autumn and winter. Being short, they are not as 
heavy as long cloaks. They give the required warmth 
about the shoulders and arms, where it is needed, but 
do not conceal the handsome costume beneath. Shapes 
are very similar to last winter’s garments, so that a 
mantle made last winter need not be altered. 
Long cloaks are made with the backs closely fitted, but 
half-loose f/onts and square sleeves. The back is cut off 
just below the waist-line, and the skirt adjusted to it in 
French gathers, or large pleats, which give the desired 
fulness. The fronts may be either double or single 
breasted, and are usually closed only as far as the waist. 
The trimming is confined to the fronts, collar and sleeves, 
as trimming around the bottom adds very much to the 
weight, and for the same reason wadded and quilted 
linings are confined to the upper part and sleeves. All 
sorts of materials are used in these cloaks, from velvet 
and plush down to blanket cloths that need no lining. 
For traveling cloaks, checked or striped homespuns are 
liked. If the upper part of these is lined simply with 
satin it adds greatly to the comfort of putting on and 
off. Meluzina. 
HOUSEKEEPING. 
Canned Tomatoes. 
So much has been said in the newspapers of late against 
buying tomatoes put up in tin, that if one really wishes 
to enjoy them and feel perfectly safe in eating canned 
tomatoes, there is no alternative but to buy glass cans 
with glass tops and put up the fruit at home. The best 
and easiest method of preparing them is to wash and 
drain the tomatoes, and put them into dishes, as if you 
were going to bake them, and heat them in the oven just 
enough to cause the skins to pull off easily. Do not try 
to save the juice that will collect in the pan while in the 
oven, and it is well to give them a shake occasionally as 
you are skinning them to dispose of the superfluous juice 
that adds nothing to their value, and only has to be 
boiled out before they are finished. Boil them in porce¬ 
lain or granite-iron until they are almost ready for the 
table, but put in no seasoning. Then when you come to 
use them they will only require heating and seasoning. 
One can of tomatoes put up in this manner will be equal 
to two boughten ones which contain a few fine tomatoes 
swimming in a sea of juice. When they are finished the 
cans must be carefully kept from the light, as it will in¬ 
jure their color and flavor. 
Another way to can them is to wash the tomatoes, cut 
them in halves, shake out what juice you can and boil 
till the skins separate, then rub them through a sieve or 
colander and cook them till nearly thick enough for the 
table. Catsup is made in this way, only it is seasoned 
with salt, pepper and cinnamon—cloves make it dark— 
and a little vinegar added. Then boil down till it is thick 
enough for use. Catsup is usually put in bottles, corked 
and sealed with wax. 
Fried Egg Plant. 
Select one that is dark in color and firm to the touch. 
