if-" 5.,"
may»- v.’.i
abbage, in the form of kraut,
re. Use tight, clean
or tubs, or stone crocks.
'_ one heaping tablespoon salt.
and ultimately cause it
so perfect;
ferment.
a? it
re
my kind touch sauerkraut.
brine.
to the crock.
w. and return
‘ lne on the kraut. add salt water.
i
Seine.
Do not,
For twice in fresh,
ling out from water
"piece of m pork.
i In Cook Salted Beans.
'y. adding some palatable
I11 \boiled potatoes.
Aaparagus on Toast.
stinks.
. pepper and salt to taste.
i
; Curry Sauce.
——_
h one-quarter pint of cream.
Silt Down Cabbage Sauerkraut.
if
wly made and cared for, is palae
. as well as wholesome, and makes
Inst desirable winter dish,‘ being
7 enient and very little trouble to
wooden
Shred white cabbage fine, and with
an gallon of the shredded cabbage
7 At-
a)! mixing thoroughly, pack down
filthy in tub or crock, but do not
. as this would break the cab-
“ to dis-
; . One heaping tablespoon salt :0
gallon of cut cabbage is enough,
”I Fmore is used fermentation will
' ’ the salt will we
my. instead of allowing the cabbage
Leave the crock in a
fun warm place two or three days
citing cabbage, and then re-
0 a cool place. Never let metal
_ Mgr packing cabbage and salt in
3 I. tub or crock, cover with clean,
3ootton cloth, and tuck well down
" the edges, then put in an in-
. plate as large as will fit in the
V ”and a heavy, clean stone on top
33 the plate, to keep the kraut well
About once a week care-
], remove stone, plate and cloth,
will very likely be covered with
Wash them clean, rinse in cold
it
use“ does not seem to be enough
The secret of keeping the kraut well
"153 in pressing it down firmly, having
It well weighted, and covered with not
too much b11,i11e as too much brine is
apt to make it soft and mushy. Only
uougb is needed to keep the air out.
I “if kraut is wanted for cooking.
ed the same as with salted string‘
however, soak the
Want overnight, but simply wash
cold water,
with it"
dis, and then put kraut over ska
llflth a In“. little llOl water and
Let cook ultiwly
‘tll lone. Serve with lioiltti potatoes.
oak overnight in cold water, drain,
put over fire in fresh water. let
up once, drain again. and return
are with fresh boiling water. This
' '3 .. ing is necessary,t if enough salt
3 used when the beans were salted
‘3 In the final boiling do not use
drip
~or a bit of freshened salt pork.
Hi and salted down in this way
“3 gflerman way) string beans are
L on} more easily preserved for the.
‘lifaéh asparagus, cut off the. bottom
L/ Then cut off the rest of
the hard part and put these to boil
ted water and boil till tender.
en: put in tops and boil till dono
. sf bread. butter, and heat milk, put
“ mdagus on toast, pour the milk ove1__
Stir a tablespoonfttl of curry powder
Add
ired pepper anti black pepper to
All SHOT“) KNOW
Utilizing Left Overs.
in making up dishes from left-
overs a little pastry is a great help.
This in itself {my ie a leftover l'ron.
baking day. The best wa/y to keep
pastry is to roll it into a ball, cover
it well with lard and put it on ice.
This method pxevents a crust from
forming on it. Pastry treated in this
manner has the advantage of being
thoroughly chilled, a condition that
is invaluable if one would secure the
best results.
Scramble some eggs, allowing two
tablespoonfuls of milk to each egg.
Add one-half cup of grated cheese,
at seasoning of salt and a dash of
red pepper. Cook slowly until the
eggs are light and creamy, stirring
constantly. Fill pastry shells, sprin.
kle with chopped parsley and serve
at once. 4 it!
As an accompaniment to a salad.
try them cheese panties Take a
piece of dough of whatever size you
wish. Roll out, dot with lard, dredge
lightly with flour and sprinkle thick-
ly with grated cheese. Repeat the
process five times. Cut into squares.
cut the squares in two diagonally
and bake. Crisp in the oven beiose
serving. Another novelty which may
accompany a salad or may be served
with stalks of celery stuffed with
pimento cheese. as an entree, is mad?
as follows: Prepare crust as for
tarts. Cut in squares. Put an oys-
ter and ,a piece of crisp bacon in the
center of each. Season with a speck
of butter and a dash of white pep-
per. Fold over, secure the edges by
pressing with a broad-tined fork and
bake. Serve hot.
Pieces of fish may be heated in
white sauce or mixed with inttyotr
noise and spread between buttered
toast. Pitt grated cheese on the top,
set in the. oven until the cheese lllt‘!l.t
and serve at once. llittt of cold
\t1i1clitllit1s. such as peas, beans. us
pnragns or carrots. may he lft‘lilt'tl
in the szttuc way.
Hints on Cooking Vegetables.
6
First have tilt-111 us it‘cslt as ponti-
ble. Summer vegetables should be
cooked on thc'sumc day that they are
gathered. Look them over and wash
well, cutting away the decayed or uh
ripe parts. Lay them when peeled in
cold water for some time before cook-
ing. Always let the water boil before
putting in the vegetables. and con
tinue to boil until done.
Turnips should be peeled and boiled
from forty minutes to an hour.
Beets, boll from one to two hours,
then put in cold water and slip off tho
skins.
lSpinach, boil twenty minutes.
Parsnlps, boil from twenty to thirty
minutes.
Onions, best boiled in two or three
waters. adding milk the last time.
String beans, boil one and it half
hours.
Shell beans boll one hour.
Green corn, steam covered, mm or
fifteen minutes. .
Green peas should be boiled twenty
minutes in as little' water as possible.
Asparagus, same as peas. serve on
-toast with cream gravy.
Cabbage, boil front one to two hours
in plenty of water, Bali while' boiling.
Winter squash, cut in pieces and boil
from twenty to forty minutes in a
small quantity -of water, when done
press out water. mash smooth. season
with butter, pepper and salt.
c/.
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'5
:1:
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lflllillllilllllillfi
At the present moment there are
many unmistakable signs as to what
is likely to reappear in a few weeks'
time, perhaps. even to be welcomed as
a new development of fashion, says the
London correspondent of the Christian
Science Monitor. in the latest models
an even greater simplicity in general
cfl'ect is noticeable, and one of the
ways in which this is achieved is by
deftly weaving the edges of one fabric
into the other, preserving the. outline
of lace intact, should it be used, and
then molding the design with its cor-
rect hang and cut so that every sur-3
face line is clear. nothing being ap
plied outside. This might take tho
form of a collar and straight plastron3
of raven's wing blue. set into a bodice
of black. 11 may here be noted that
collars are being cut with a differ-
ence; if they are high and fairly close
to the neck, the points come consider-
ably further forward at each side than
hitherto, and, slightly rolled back with
the sides of the bflice, prove becomo
ins.
Another instance of the blending of
materials before they are used was
seen in one of the latest models, of
gray crepe de chine. The shirt was
given a vest of pale yellow lace in
short tunic form,
running down each side to a depth of
about 20 inches, the
and caught to the bodice, falling back
in a handkerchief point over the waist
line. The bodice itself was entirely
plain, without fold or plait, just drawn
down with severe edges into a narrow
\‘ and held with another gold rose.:
The crcpc dc chine at the top at the
arm, which is closely molded. made it
long shoulder line while from under
heath tnme two full volants of tho
same lilt',t" which also formed a Medici
collar at the back of the neck. The se-
verity of‘lhls gown. with the relief of
color 1111i pattern in tltc lncc, was ex-
ccctliuglv zitttactivc.
The continuous detail originally ap-
pearing on skirts as a decorative slot
opening at the sides is still not to in
discarded, btit will appear again on
route of the new skirts, with the open
lag cut so large and wide that it trans-'
forms the skirt into a new kind of
pinnforc; this appearance being fur-
ther increased by the way it is carried
over the shoulders and hollowed .out
deeply to show a new cravut and col-
lar. The sides of this "pinafore" at'b
bordered with a silk kllting, the
rounded lower edge reaching to a
knee‘s depth from the hem,
The bodice with its long bishop sleeves
and falling ruffles, as well as the
bouffant underskirt,
de sole, the latter being pulled out
pannier fashion from the wide opening 3
do
at the sides. .
Another new decorative finish for a
skirt is to set it on to a simulated
yoke, formed by carrying the bodice
material below the waist for seven or
eight inches. The skirt is then at-
tached to this in a series of small
loops, closely resembling the manner
in which curtains hang between rings
when they are hung in that way in
stead of being gathered. The bodice
to be worn with this skirt would b93
equally new,
decolletc from shoulder to shoulder,
a band and little gathered scallops of3
‘silk adorning the edge; this being an
exact reproduction of those seen on
3 gowns worn long ago, to which period3
.this particular bodice line undoubted-
‘ smart.
with deep polnta3
vandyke thus,
formed being held with a gold rose.3
At the waist, the lace was left loose‘
best.
while,
another upstanding killing is carried
round the, skirt a little lower down.3 ,
bulbs varies with the different kinds,
is of moussellrtcl
having the wido high3
“PARTM
Him .
.1- j.
b ._
1".
ly owes inspiration
An attractive neglige is also evolved3
from other times. The quaint bead—3
jdress, too, is an almost exact reprolFm ”.0”.ch With
duction of one worn in times gone by.
and the gown itself, in its freedom andl
artistic grace, resembles that garmenti
worn by some of the people liting in
the. hill (ountry of India. ‘
Notes and Notions.
\\ axed silks are used a good deal
for trimming.
A new sleeve is a short balloon puff
set on a low shoulder line. \
Waxed materials are so much in fa-
vor with French dressmakcrs that they
are even using waxed volles. 3
Fashions generally favor the short
sleeve, but the threeouarter sleeve is
seen even on suits of the novelty type.
Velveteen sport suits are new and
They are as light in weight as:
broadcloth and come in the new pasteli
colorlngs. These pastel shades, by
the way, are making slow yet sure en-
trance into the modes in various gar- l
ments. 3%
notes FOR oaaoen i
AND INDOOR ILOOM3
"- i
Now is the time to order your buibl3
for fall planting. either (01 blooming!
indoors during the winter or for out
side display in the spring.
Send to any reliable seed store for
its bulb catalogue and make your so-
lectitns. Good results cannot. be ex-1
pooled front cheap grades, it '1: bet-
ter to pay a trifle more and get the
if you want beds of hyacinths
or tulips of contrasting colors be care-3
,ful t.) select varieties that grow tothe
same height and bloom at the same.
time Most calaloguos ark the varle
ties that can be grovgtogetber for
such results. ,3
Time.
Outdoor than: '11: may be cone any
time ftoui the end of September to the
time when the ground is frozen. Oc-
tober and early November are the best
months. as bulbs deteriorize when
kcp‘, out (1' the ground.
Soil. 3
Any good,ltor1ut:hly drained soili
will grow bulbs wcll Should the soil
in of a heavy clay it can be improved
D
3 Nurse Saves
.._ ..
Aged Man
ol/J kw 3
mfort qpowder
.'Hu'e II proof and nurse '3 letter
“ Forten you: in my work as a nurse
I hav ve depended upon Sykea' Comfort
Powder wtth excellent results to soothe
andhealaki.naoreuese Iwureeentiy
callthoacueol anoldman. 84wa
who had been confined to his
bedflmontha, and his body was aimpl
coveyred with terrible sores. I imm
to use 8 ea' Comfort.
Powderuthickul Iiftitonand
you tto have seen the chm a that.
took within twenty four ours,
and the cores were soon Mrs.
.L. Frost. Nurse, Catatonk. N. Y.
At Drug and Dap't m. “o.
I'll m rowan N. “I. III.
p
3leavcr are used throw some brush or
earth on top to prevent them blowing
away. Remove the covering in the
spring. as the weather gets warmer
and the tops begin to push up. Stir
up the soil beacon the lines and
bulbs.
l
Sum-net- Treatment.
if the beds in which they have beenl
blooming are wanted for beddingl
plants in summer, the bulbs should be
taken up as soon as they are through:
1fioWering and heeled in the ground in:
with the‘
until they ripen. Then they"
some out-of-thoway place
tops on.
may be taken up and spread in an‘3
airy room for about two weeks“ until‘
they are dry, after which pack .hcm in‘
dry sand or shavings ultksfoze in a
ccol place. When fall comcs they can
the planted in the beds again.
- GEORGE W.
l-‘lorist, (“onIL
FRASER,
Agr. College.
by the addition of sand and well rot-3 HIGH OFFICIALS OF RAILROAD
tcd stable. manure. Oh no account
should fresh manure be used for bulbs.
if you cannot obtain the right kind of?
manure use ground brine or bone meal
at the rate of one pound to ten square3
feet. it can be used with perfect safe
ty. The surface of the bed should be3
slightly raised at the centre so that:
the water will run off quickly. Other
wise the bulbs may rot.
Planting.
The proper debth at which to plant
\
a
‘asfoHOWs:
Ciocus, 2 to 3inches apart, 3inches
deep.
Snowdropa
3 Tuhpm ito Ginchcsapart, finches
deep.
}Iyacinths. 7 inches apart, 5 inches
deep.
es deep.
Narcissus, 10 to 12 inches apart, 5
3inches deep. <
Hardy Liliums, 12 inches apart, 6 to
8 inches deep.
Most catalogues furnish details for
planting.
3 Winter Protection. 1
1 After the ground is frozen hard cov—3
of
or the beds with about six inches
leaves or course. stable manure. If
3 inches apart, 3 inches3
Jon oils, 4 to 6 inches a am, 5 inch-3
q I . - . a member of the party on the inspec—3
0N INSPECTION TOUR.
Executives Come Here for Examina-
tion, in Elliott's Private
Car.
With the arrival of President llow-
ard Elliott‘s private car,
attached to the general superintcn'
dent's cngiuc, ll.‘ «pection of the physi-
3cal properties ut- the New iork New
Haven & Hartford ta: ‘lroatl in this city,
was begun yesterday by railroad offl—
3cials.
The DUTDOEC of the inspection here
was not revealed by. officers present
who included t‘. L. Bardo, general
3mnnager and .1, A. Droege, general su-
pcrintcndent, other than that it was
part of a general inspection of the
ientire division from New Haven to
Harlem River.
A repott that President Elliott was
tion train was denied by conductors3‘
and bmkemen in charge of the hand-3
some special train which brought the
heads of all various physical and main-3
ienance departments of the division
3to this city as well as the general
:hcads of the transportation and west-
3crn gland division. ~
l l
3 Sentinel Advs. pay. Try one.
‘J‘d‘-"---aa,-,‘
?.---1.»ou.-. .
lFrencb or trial: linen.
"N0. 400,"3
monsosv. saw. at, :9};
N13
Wm; ..
Wm
l
f
it
1.
;.
-"“
3o.
_IT'.L
(gory é?FdCfICdl -
flame Drefr/‘fd/(in‘g3 - “.ff ,,
aCefxonr
RRI
ll
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\
. u. w...’ Wuwj
Prepared Especially For 7711': Newrpapu
bv Pictorial Review
l
l
o e o ‘
Dengn For Tailored Linen Blouse. 1:
inch material. The neck may be flnq
ished with a high or tum.down coll-Is,
In order that it may be attached to
the shoulder, gather the upper front
of the waist between dauble “T’l”
perforations, then sew to back. (‘loso3,
under-arm seam. Underface the front
edge of the front to any desired depth.
Gather back along crosslino of smai
“o" perforations, and V. inch above
draw gathers to the required size Int
stitch tape (long enough to pass arounth
the waist) to position over gathers and.
tie in front. '
Next, close the sleeve seam as notchq
ed and gather the lower edge betweed
double "'I‘T" perforations. Close seating
of deep cuff as notched to small '
perforation and new to sleeve as notch-
ed. small "0" perforation in cuff ac
seam of sleeve, and bring the seam of
the cuff to small “0" perforation int
sleeve Sew sleeve in armhole, notches
and small "0" perforations even. ea».
ing in any fuiness. Trim with butT
tons. '
For summer wear it may be deafr'
able to make the sleeves elbow lengt
Modiah blouse in tailored design to
be fashioned from white French or
Trish linen and trimmed with pearl
buttons.
White waists. like white frocks, are
to be in great demand for summer
use. An attractive model is shown
here. being adapted to deVelopment in
One. large but-
ton accentputcs the pointed opening of
the front, while smaller buttons orna-
ment the cuff and collar. in medium
else the waist requires 2% yards 36-
Plctorial Review Waist No. 6634.
lnvv‘ Palms, t". cont-t
, White Enameled
STEEL KITCHEN CABINETS
Are the very highest type of these indiSpensible step savers
that should be in every kitchen large or small They are
“germ proof and [they never crack or warp like wooden cabi-
nets. and they may be quickly and easily cleaned.
See the display in our show windows.
RAYMOND & SON
Wall'fdl. High Sts.
finishing them with a flare cuff.
Sizes 34, u. as, 40, 4: and 44 inches
F'-
l
l
t
t
I
i
l
.
3i
i
.
\
Funeral Directors N crwalk
Process Butter in prints . 3§¢
Crisco,acan 25¢
Granulated Sagan-,3 r-z lbs._-.r._-.w...-.-.4............. 25¢
Kerosene Oil, a gallon 9d:
Pufied Rice, 2 pkg. e o a p n em’o‘OIOLunuioxn-EIJ I 0 I u I t ' 0 ‘ ' 25¢
A. S'I'ULL
3 24“ Cottage Street. East; Norwalk.
For Best Results Try
a Classified Adiertisntettt
on Page Eleven.
-.——.~
g
~
DON T CRY LlTTLE
GIRL lWlLL LET Tl
VOU HAVE MY BERTH
'1 coo-Hoot YOU
1 GOT THE LAST
.BEQTH-AN l
A
GUESSl BETTER '
.tulimm
1 E THAT to
YEZZIR THE TELEGRAP
crews ow TIGHT- - ” DEAR Wit: 5W?“
{wAp‘onw suePED _ ? CANT GET Hone -
ME NiCKEL F012 2 DAYS-JUST
JUST|FOR THAT ll‘l
oouNAtREAo D:
r i‘i'MessAoE
GAVE BERTH T03
LITTLE GlRLT
1
(655556!
Norwalk Chronicler