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1796 American Cookery by Amelia Simmons, Meats To smother a Fowl in Oysters: Gill the bird with dry oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste when done tender, put it into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of celery: a fowl is best with a parsley sauce 1832 The Cooks Own Book: Being A Complete Culinary Encyclopedia, by A Boston Housekeeper

Five salons of ready-to-wear (suits and evening gowns), handbags, accessories and bridal wear are linked by a gorgeous ivory-colored central staircase

Scroll down to Figure 7 see how you lose some width in the bust line by doing this

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Challenge: Can you adjust this dress to create a totally new design

People are now thinking about these pieces like, Okay, I can own it today, but I'm just a caretaker