DEPARTMENT
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UGBiSTIIlIIB
FIIII Illlflll 000““.
Norfolk Oysters.
deviation from the ever-popular
. VV variety. Wash and pick
”94le oysters, Have at hand
and ens-half cups hot boiled rice:
mosses“ white sauce. Cover bot-
W‘: a' battered halting dish with
' half the rice and cover the rice
‘wVVtth one half oysters, pour over one
the sauce, not over with one half
W butter and sprinkle with!
i and pepper; repeat Cover with’
Voup buttered cracker crumbs and
, iota hot oven 80 minutes For
white sau‘ce melt two and one-
tablespoons butter add’two table-
demand stir until well blend-
” constantly. one cup milk.
filo. the boiling point and add
V beanie Cake. -
,Yolhii of three eggs.- well beaten
fiVith‘one cup of sugar, three table:
scone cold water, one cup flour, one
teaspoon baking powder. salt, flavor
withwenllla or lemon. Beat whites
. “thrice eggs to a stiff froth and
:well into above mixture. Bake
1, until brown
Scalloped Turkey.
remnants of cold roast turkey
l
'p,leces; tb-ere should be one -
he teu‘ tine yellow meal) together with
abaking powder. Put the but-
tent to melt. not brown, on the stove.
mix the other ingredients, beating
briskly. and when the butter reaches
the boiling point. add that. stlr.well.
pour into a buttered baking dish.
stoneware/preferred, andhake in .a
moderately fasttoven until golden
brown.
Advertise is The Sentinel.
r $
PIIIIITS “III”
with a flaring ‘tall in in; blo-
At the left of the waist there was
”BESSTNG "ii-till bouquet of lillies of the \alley audi
pink roses with a small white blril‘
Cotton Velvet for Gowns lholdlng in its beak a shower of col-
There is a strong attempt to make 079d ribbons. There "0 widely llrlll'iV
r? Rollie. the silk of our grandmoth; ed silks in black and white that are
suds much stharter this season than made into Ml skins with bodk‘m.
taffeta. it has not only been revived, titted, or loose like a chemise. of
but has been accepted without a de- black velvet that reach up to the neck
mur. it serves for all kinds of mar "lid '3 | Wild White lace collar 01‘.
'except those intended for the street—info cut any to show a slice of the
and one often sees it there under allhouldfi"
long top cost. it comes in colors and Return of Gotten Pettlceat.V
black and makes durable and at. 1‘ women combiy With the
tractlveievening frocks Time was snow was by those interested in
when m belle or the day did not 19.; the furnishing of a cotton market for
- ‘ herself properly titted out unless she the producer- in the South to take
STAMFORD
. .
.. hiaclc faiile with strips of black velvet]
. already arranged in- squares.
- not attractive in an entire gown; it w clinxlns u some of the silken
' had an amethyst of pink um. even-it“ output of this commodity which
lug frock trimmed with expensive leoe } I3 “WI“! 3013 1!! Europe and 18 MW
in a weaye we never see ”VF 1cm oil because of political conditions”
One or the dresses-here started a the cotton petticoat may return to'
fashion for making blocks on the “V0?-
This would be one of the first gar-
and many dmgmaxon are now doing ments to receive constderatiou from
Ithis The shops also sell the mpg-1c. those interested in aiding the cause.
u 1. Although cotton materials may not” he
must be part of a frock. {for this sum". they may be more
For-instance there i. a model mm satisfactory, now that the fuller ekirtsl
a gathered skirt of the blocked .mjere returning to- favor, than they were
and velvet that Just escapee the floor. “in! “'0 01mm“! narrow stiles.
and above it is a short chemise of For ”WEB” women and those who
black velvet. the softest weave that. 8*“ their clothes hard wear. they
the mllllners use. There are long; "0 It“! to wear longer and require
sleeves mung the arms mm gloves,:1‘“ attention. At this season of the
and a medieval decollotnge that- year it would not seem unproprlate to
shows more of the shoulders thamthe wear a cotton dress on the street, but-
i
I
re!
in
and“ Whit cuptuls Melt two table-
spobiiluis of butter. add two tablo-
woopduiir of. flour. mixed with one-
fourtlwf a teaspoonful of salt and a
grains of pepper, and stir until
blended. Then pour on gradually
title stirring constantly. one cupi’ul
of turkey stock (obtained by cooking
and Vslrln of a roast turkey: in
and bring to the boiling point.
‘ he, bottom of s buttered-
dish with three fourths ofe
otbnttered cracker crumbs, add as when we beat "with steam or
turban pour over sauce. and cover
with threefourths of a cupful of but- hot water.
rt _r,cracher crumbs. Bake in a hot
you datil crumbs are brown:
" Corn Cake.
'l‘i'vo eggs. half cup butter (small),
(9 of sugar..one cup sweet milk.
‘ lldu?. one cup corn meal two ”3' SALE “'1
teaspoons»! salt. Beat the eggs very
light. add the sugar and the milk but ' Horace R NaSh
cm and meal (the latter should Cor. North Main" ma West st
Kecpingiclcan costs money.
Wecould save a: good deal If
we never washed our clothing, but
wore it till It went in pieces
50 we can heal our houses unite
.chcaply if we never change the
lair in them, but keep on bra-ain-
ing the some all over and over
The Stamford Furnace keeps up
a constant supp of clean, fresh
air, comioi'tshly warm.
. -hdlMlttVing bodice of bright blue vel-
chest. Trying, but ultra fashionable-
.~ Among the other old-fashioned silks
which are revives this. season are
those striped ones incontrsstlng col~
ors‘, such as pale‘,yeliow and bright
blue. crimson and. buff. black and
white, whichrwe inmhlotogether in
our mindsawith. the fashions of the
Directolre and the Revolution. Debut~
antes are wearing these to afternoon
tees as well as to, dances.
They are often made in a pictorial
style, and it a young girl lends her-
self well to this style-of'dreseytherer
is a novelty at her hand.- ‘l‘he original-
frock otthls kind. made this season
had-a gathered allofl~,1kh‘t_ of buff
and ‘rbiue—L-(Zlontinemal coloring—-
caught up at one side. and above it a
l
vet With' a wide decolletsge that
ended in a peplum below the waist
FOR58T NOTES. . lye... thedeee ofmercbautable timber
there were an unusual num lhls been relatlvcl! M1-
-The propellers of aeroplanes such
.43Mondav; \Iovvzs ._ 5
:32; 50 Book fer 69c
‘ liefireatest Value Ever filtered
“ESTORY OFEVUROl’E AND nus: NATIONS
avert." a “.50 book containing. nearly Mindset: 81.'
page host-rations. map of «menus pruned'ln communism
to curricular presenting ‘sls oodpons‘; consecutlize.
dates and only as costs (covering nestle: peaking, trans- "
portntlori. checking caloric-hire; and other men-adenine); ,
~ OUT-DEW readers can take. umtagewr; this
otter lvy adding“ 10- nails extra. forrdelilery by Paton! Boot?
stampss. cash or money orders accepted.' . ‘
The Only Book that Tells
the Causes and Issues of the
Great War. ' '
it lays bare the deep-rooted causes of the» most stun-r - 1; ,
. curious conflict in the historyof men. W Wren}. . ' _
(harshest the'rrlple Alliance and mm mm . r.
cam the ulster-yet than-lioness! meme-m» .7.
. ' Describes the development of nodes-n mm:
the m use of warships. dirlglble liaisons. submarinha:
hisbpower guns. etc. '
“was other um‘mmmmrr. '
' imussnmonirom -'
canoe-emu HOW I” Wane-P".
M'riof oregon and Washington rials: as are used in the "in“ Europesnv‘
‘ ' . ~ hoganyf- centers. The framewark of
. ,“t e machines. too. is generally loaded:
I later: - ngiugalltheweytrom the
stretched across, the shoulders» and _
a cotton pettlcoat would-.be comfort'
able. furnlsh nearly asxmuch assist«
ance tothe cause and maybe made as
pretty as desired. The tissues may
carry esmuch hand embroidery .as the
wearer wants to put on ltlend variousV
klndsof trimmings may make u pret~
ty garment. ",
.i. l
we we: 'Mlmw
edr‘srtlse'sihis goods. «flue cannot do
it in I large way. he useflhe sentinel
classified im- so." collision. "cm
In the onceuand an ad. mas willcell
onyeu
our.»
cutest Er” spits
m. - h..-- .
' slice of tomato on which is p spoonful
,. vw—q“ V
isromnr Titties
All. 8H0lltfl Know.
How to Make a Menu.
The making of a menu is a really
difficult matter. a matter that, to be
accomplished well, needs preparatory
training. Many housekeepers have no
real idea of the right method of menu-
making and, therefore, look on it
;as far more difficult than it is. They
give up any attempt at making inter.
eating menus. and simply plan the
meals of the house according to the
food that is on hand and the food in
‘market that attracts their attention
The cost of food has something to
do with the making of menus. So has
its dietetic value. and so has its at-
;trsctiveness to the palate. That is to
say one must consider the appetite
4the demands of the system for a bal-
Ianced diet, and the limitations of the
pocketbook.
Seasonsble foods are cheaper than
those that are out of season and there.
d‘Eforo they should be included in the
menu The menus for a day should
‘he balanced. One meal may contain
too much protein, too much starch
or sugar, without harm to the system
as a result. But the day's menus
should' balance and give to‘the system
proteins, carbohydrates and fats, in
good proportion.
in planning breakfast menus re
meinbeir that most appetites are not
ready for heavy food early in the
morning. ‘ Fruit. raw or cooked. ce-
real and cream. eggs or bacon.
least on mumps and coffee constitute
a breakfast that Is substantial for any
one. A simpler breakfast consists of
cereal. coffee, toast and honey or ism,
And. there Is the still simpler
breakfast of coffee and rolls. This
I
l
i
l
I
‘ breather is’iaui'ere wintroduutionl t0.
the day. but It Is a very satisfactory
introduction for som'e‘perdons. ’
The menu for a formal luncheon
should consist of an appetizer, an en-
tree, chops. a fillet or some other light
form of meat, 9. baled dessert and
coffee. with olives, salted nuts and
coffee. The appetizer can consist or
fruit or of' a canape~made~up of a
of maydnnalse‘and a stuffed olive. The
noun can be clear bouillon or a cream
soup. The entree can be an omelet or
war, may be. made of selected ash.
which is both strong and light and will
mt spilt under vibration or shock. or
of builtup layers of spruce with me
I
Vzwoon; spruce being much used on so
{from hidden defects.
I A surprising ly large number ’Tof subo
ens furses ,ot matters to the
album milk of creamerles. have been'
rhowever. have been found to have lit-
tle or no value for the purpose ger-
t'shi‘ forms of mum creosote andzlno
chloride are the most widely used
wood preservatives.
whatever else they may
ofiVsllV‘alglnhi;
. . _:,haveVV been. careful not
Bronchitis
‘ genius disease. often fatal in
' its resist. At the first evidence of
la cough take Kcrr' s Emulsion of
flax-seed, Lmomne This remark-
ably. successfiil medicine has an
bronchitis, do. the mesh stub-
Lbum cases wielding to Its great
healing influencea . .
.WDon't choke and anger With
bronchial _coughs—Linonine will
{vellum you. Trya aspoonful. to
night at— bedtime. it will enable
you‘tho VavoVichh than :lhreodful
one tag spc at rested
1
fl
nt of its, straight grain and freedom .
.: tried or suggested as means of preserv- »
«lug wood from decay. Most of them.
.- It is Isld um the German Invaders
‘ ~ ';—Bronchi_tis‘ is a distressing and '
unbroken recordss a cure‘ for '-
so a report goes. are forbidden/to tie
their horses to mes for leer that the
anlmals will gnaw the bark. Germany
was the first nation to apply forestry
on a large scale. some of the crown
forests having been under scientific
management for over a hundred years.
~ CANADL »
3r. JOHNS. N. 13‘. Nov. 23. -—-The
canned obster industry of Newfound
lean and Ganaila has bee shard hit
As sonny
by the European war.
lie. the largest consumehof this pro.
duct. the principal. market has been
cut off. A case of 'forty-elght tins
which hrought’tli in Newfoundland
bcdore the war new cannot‘ be sold
for more than eight or ten dollars.
As one merihant put it: “Canned-
laborers in us great drug on the mar-
Ordinsrlly the retumefroidthe-inw
dusts-y amount to about three militOn
dollars a. year in Canada. and. half it
million: dollars in this colony
‘\ .
Sum”
e
SON—lie
SIB-IS:
Immy . Vmsmua
“sweaters“
Rm:
' a Ems-m £33m“ for
eleyv- and incur
ionis-
Malena“ Ole.
" murufimmunMMmu-mm
At some... Wfimuiwwwsuwmvoisr :a .
Wham-awe.“ ,
recites-sen" '
i
"a
croquettes. The salad can be’ as Next there may be an entree—worse
elaborate as one desires, and jelly,l‘hot meat of vegetable dish. Then
ice cream or an ice, or French pastry ' there is a roast with vegetables, and
hot in, Canada and Newfoundland as .
. bales of cotton in the United States." ‘
CANNED measure CHEAP IVV‘;
can be served for dessert.
For a simple luncheon soup can be
served followed with a substantial
salad, bread and butter or rolls, and a
sweet luncheon. Soup may be omit-V
and a salad, and dessert.
luncheon.
sometimes clams or oysters on the
half shell. Then there is a clear soup
served in cups. There is fish,
mothers and sometimes with potatoes.
--n
, Lemony
CR!
by Pictorial Review
2
Cream colored lace and pale blue
mlrolr velvet are used :Vi‘o Vmake this
charming dinner {rock ,3.
As a change from satin‘ in cornbine-
tion with lace for an evening frock vel—
vet ls rely desirable. Pale blue sni~
rolr velvet is used for this design. The
dress. honeyer. is built on a satin foun-
dation, 4 yards of “vision material be-
lug recalled for the purpose. or lace.
to yards. 20 inches wide. are needed.-
1 SLEEVE "on", '
'VFVo
bust. Price, 16 cents.
cents. r
The formal dinner nowadays is.
hardly more elaborate than the formalI made up of soup, fish. roast and vege-
There is an appetizer, tables. salad and dessert.
so- I higher
(gory «slammed!
flame Drew/”(akin V 9'
Prepared Especially FerTlu': Newspaper
LACE m valves.
., f0
CUTTING GUIDE 5942
LB or 44 iNCH MATERIAL WlTHOUTNVB
Patented April 30 I907.
Pictorial Review waist ls'o. 5942. ‘ Sizes d2. 3V4. 36 33. 40 42 and 44 inches
Skirt No. 5986. Sizes 22. 21.28 28. ill) and 32 inches waist.‘
I'atter that poultry or game with salad.
When there is a punch it follows 0?
accompanies the roast. The formal
dinner closes with sweets in the form
of Ices, followed by coffee
omitted—one or all.
But at.
ted and luncheon can consist of an many formal dinners the entree, the
omelet or a cheese scuffle. cold meat punch and the game or poultry are
The informal home dinner can he
Probably a lot of people with no
salaried
Sentinel want advertising!
w
in plates—the luncheon soup can be greater ability than you have held
positions—having
companied. perhaps. with sliced *cu- "marketed their services" through
e revue—weanm-s --
One yard of velvet is sufficient for the '
quaint overbodlce.
Tho satin foundation is made by are;
"forming a box-pleat in right front.
taming under front edge at notches
and taking up a motion slot perfora-
tions. Stitch pleat and turn under
front edge of left front 9k indi andjtheVn
turn under '1 inch for hem. Close un-
der-arm seem as notched, close shoul-
der-ream. Gather lower edge of front
’ andg'bacli between double "T'R" per‘
foratlons. Join flare collar sections as
notched, sew- to heel; edge as notched.
Sleeve~Gather between double "TT"
perforations.
Bring single “'1‘" to small “0" perfora-
'ii'on, fasten with books and eyes. Turn
under lower edgp of upper cumeectlon
on slot pcrforrVitions, lap on lower sec-
tlon to small "0" perforations. notches
even and. stitch. Turn lower part of
lower cuff section bs'clr on double" "on"
perforations and «tack. Sew cuff to
Close scorn" as notched. .
sleeve as notched. Adjust sleeve. stitch— ,
ing along line of small "0" perforations
in undhrbody tron} and hick. bringing
single large "0" and double small "so"
perforations together. easing in any .
V fulness.
‘ Now. taking up the velvet overblouse; . _.
"x first. pleat lower edge and front of front .
section, placing "it" on corresponding
a’mall "o" perforations: bring double
small '00" pcrforstlpn'i iiti lower case = .
(forward of pleat) to. double "00" per:
ion near under-arm edge and tack. ‘, ‘ '.
Adjust a. buckle over pleats In ri ht .
iront as illustrated. ”Center“- front "
dicnted by single small "o"- perforations '
at upper and lower edges. Close utl-i
der-urm seem as notched. close shoul-
der seem Gather lower edge of illicit
between double 'f'lfT" perforations; Ari
museon underbody. under-’arm seems
».even, bringingback edge of outer back
tosmali ‘o" perforation in nnderbody -
back; ' stitch. lower. edges together-:1
Bring large '0" perforation at shoulder ,
er. .
to corresponding perforation in
bedy from and tack. Sew stay to, lower
edge of waist. centers even (large "0'; -
indicates ' center-front). ' '
perforutibn
small "o"
backs even. Sew standing. collar to
shield as notched, adjust to position. .V ’V ‘ ‘ '
centers oven. .
VPrlce. 15
' Hosiery
perforation at, under-arm - . V
seam. Adjust belt over stay. center- ». , -
"It is not necessary to line the velvet.
“Org/x
lodlwtle’lhlthh.
‘he-ev-‘e-i‘
sensory; vmmrouum
”mum—Zmuhe—mm—V
Any Color and Style rm lie to ”per
“Wflceednsahn.\
Norwalk Chronicler