“I“ 192.. ‘Welfer- Neiapawef Union. )
-mmmmred'flhmlsef!
'n'uuer tagged with danger or dis-
. m
“macaw-melon nornodeldto
‘3!
.awengthand forces‘of his worthl-
_.na. ’
. : _ WHAT To EAT.
glad combination that is espe-
good and not yeast-common. ls-
" - . m and Pear Salad.——Peel ripe,
m mines and cut in 013th 01'
quarters; cut
ripe pears after
peeling and cor-
ing into the same
sized pieces. Al-
ternate a section
of pear and to-
flower-shaped de-
51pm heart leaves of lettuce Place
sum of mayonnaise in the cen—
2m .1 serve.
. .- Wheat and Graham Flour
min—Mix one cake of compressed
,8. In one-half cupful of lukewarm
am. Add two cupfulk of scolded
M cooled to lukewarm. in which
at“ fliespooufuls of shortening have
m netted. Add one-half teaspoon-
.zfl‘ salt, one-half cupful of mo-
“A two cupfuls of whole whent
h, two cupqu of graham and one
am of bran. Knead until smooth.
7 m white floor when elastic. cover
5.. In rise in a warm place. Shape
“(we loava. _When light, bake one
'1. Fear Salad.-~Peei. halve and
a" dye. juicy pears; cut the halves
* dines without cutting quite
a. Squeeze over them a little
‘7’“ juice to keep them from dis-
“I”. Set those on heart leaves of
III-.2 and put a ball of seasoned
A“ in the center of each half of
' “- Pour over a delicately seasoned
L~ M and serve.
, w Floor—Pick any fish left
“finer into bits. carefully remov-
muebones. Takeapintot‘milk,
I“ h a double holler, add a slice of
a“ cut line. a sprig of parsley.
1“” two tablespoonan of but
1* nit end pepper to taste; stir in
‘ » ~flleapoonfulsofcomstarcb. mix-
a“ a little cold milk: let all cook
mil-oath and thick. then take from
an. Butter the sides and bottom
“we. put in a layer or fish.
“3% of cream sauce. then sprin-
W that buttered crumbs. then a
”i fish again; repeat and finish
I! 7
‘13”. Western New-paper Ill-ion.)
1"“! (or a new generation of day
They will not ask whether
m- worth living—they will make it
min. my ,wlll transform the sordid
m for existence' into glorious
“to “come that which they have‘
m and loved.” ,
'lllE NUTRITIOUS NUT.
fi gills of the literature to read
"Ihe food value of various nuts.
we still consider them
largely as a relish or
vmfecuon. They are
. lunch richer in food value
Ilium most fruits or vege-
tables and have a sustain-
ing quality which vege
table foods lack.
Nuts may form a basis
for soups, sandwiches,
salads. dressing for game;
fritters and puddings are
M with nuts. With vegetables and
”do which make most palatable
m The following are quite worth
,a Plant With Peanut Binding.—
V the egg plant until partly cooked,
out the inside leaflug a wall
monou- inch thick. Chop fine the part
out. and mix with equal ports of
7', 7 Indpeanuts. Filltbeshellsand
“ half an hour.
Jihad and mashed chestnuts are
’mredasstufllngforfowlorany
Cool them. after blanching. in
hath from the game, until tender.
email, add a spoonful of minced
* a haif-cnpful of bread crumbs,a
g of salt and pepper and a
a“. of vinegar. Mix and moisten
% nelted butter. using four table-
was; add the beaten yolks of two
.‘fi; and
baking so that flle meat will
W chestnuts are de-
' with beefsteak as a veg-
-y sweet nut. miumd and mixed
cream. a bit of salt and spread
mato, making a _ ‘
rand-tiered cruthba. Bakenntii well -
stuff the bird several hours.
HE blouse nas endeared itself to
women for many reasons .10
has been developed in such great va-
riety that the theme is endless. Start-
lng with the'fillored blouse of" wash
materials—the direct descendant of
the shirtwaist-dt rubs through many
dainty ' developments in lingerie
blouses of sheer cottons or linen. band-
made or otherwise. that- commend
themselves because of their perpetual
freshness. It Is fashioned In styles
that give it the over of the sport
suit. the tailored. suit, the separate
skirt—for morning or afternoon—and
comes through its frequent tubbtug as
good as new. ' Blouses of georgette
are even more desired, because of the
beauty of this fabric and Its addi-
tional charm of color. And besides
these two great favorites. there are
blouses of satin. of net. lace and vu-
rious silks to be reckoned with. Al-
together they are a new story all the
time.
Ton of the simplest designs among
those that m kc up spring displays.
as shown In no picture. will interest
the woman who undertakes the mak-
Ing of blouses at home. They are
intended for wear with suits or skirts
and are both “washable fulfilling the
mission of the lingerie blouse and add-
FEW weeks before Lent the shop
windows blossom out with spring
clothes for chlldxen. household linens.
undermusllns and house dresses, by
Way of reminding housewives that they
must settle down to them annual
spring sewing fest. Clothes for every
member of the family become the ab-
sorbing matte‘r of Interest and the
shops stand ready to furnish the
wherewithal to make them. Their
display windOWS lire cheerful with gay
spring cottons, checked and plum
ginghams. plain chomhrays and novel-
ty weaves along with sheer orgnndy
and other fine wash fabrics. This
season they are showing exceptionally
good-looking house dresses. crisp and
practical made of; plaid checked and
plain materials. They invite the seam-
stress to consider what may be done
with a few yards of gingham or other
wlsh fabric in the hands otclever do
. signers. ‘
Checked gingham: for both- grown-
lips and children are as sure of a wel-
' come a: duffodlls. and they are duly
011 band in the new displays, Pink
”. ”“1 While combluutloua appear in be
and
flavored. followed. by juvender
ing a color to the sedate street suit
or tailored skirt. ‘In each of them a
feature of the new designs appears
in the obliteration of a girdle or belt.
Blouses are extended below the waist.
In the front at least. and there is a
vague definition of the waist line in
them. but they are OfteDOBhaped to
form a short sash at the back. The
satin blouse at the left of the picture
is u sllpover'model with a little braid
trimming and that lit the right Is of
georgette. having the new three-quar-
ter length. flaring sleeves. An apron
panel at the from, displays a bit of
embroidery and hemstitching pro-
vides the finished, careful workman-
Ship that Is the chief asset of blouses
for wear with suits.
/..4;, 3m?
mom-ruminants“
TrImmlngl.
A gold or silver picot edge Is ap~
pouring: on many tulle frocks. Much
gold and silver cord, too. to used both
on dresses and buts. edging brims and
outlining crowns and In applique ef‘
fects. .
For the Spring Sewing-Fest.
Then there
roll call In pleasing tones.
areeplnln colored cottons. alone and In
combination with white. as shown in
the picture. 'with many attractive
plaids and a few stripes.
The noteworthy feature In spring
house dresses Is not novelty of mate-
rials. but cleverness of designs: Many
of the plaid ginghams are plpcd with
a plain color and plain colors are In-
' genlously finished pith while as In the
dress shown at the right of the picture
A plain chambrny Is used for this
model with vestee und rollur of white
lawn. The short sleeves are orna-
mented with folds of the lawn and
there are deep cuffs made of It In dou-
ble thickness.
Another chambray is shown lit the
left. with narrow-nicked panels in.
serted in the skirt m eath side headed
by small tubs ornamented with needle-
work in white. The collar Is edged
with embroidery and there Is a pretty
finish of simple flPPdTG'Wnl‘k on the
mm:- . . .
I
a
‘This is the inhulniol‘l kitchen ox
are mode and tested. Bot
MARKET BASKETS
MORE NUMEROUS
Number of Women Carrying
Home Food Supplies Have
increased Considerably.
PLAII IS QUITE ’EUUIIUMIGII
Houmim Becoming Convinced That
Thou Who Curry Their Porch-m
Can Save Money—Fm
Delivery Mlcnomcr.
—.—-
(Proper-ed by the United States Depart-
ment. of ‘uiture. )
Styles change Ii marketing. too.
Fifty years ago few stores delivered
any articles. They “on: in the sell-
ing. not In the trucking business. they
doubtless would have told anyone who
suggested such on him. But, In time.
as the number of slur-cs Iuvrmsodund
competition grew kcmwr. some of the
merchants. to uttrmrt customers to
their stores. offered to deliver pur-
chases.
This Innovation pron-d very popular
with the public. and man who: stores
were forced to adopt 1111-. custom. At
lhe start the Idea one to deliver urti-
clcs which romd‘l‘mt be carried con-
veniently by the customers. But as
time went on mm the public flocked
to the stores whivh delivered packages
of any size. pm: H-‘ully all merchants
fell Iulo line and more the some serv-
ice. A yeast mlw, a spool of thread.
or u handkerchief were some of the or-
tlcicfl bought {or \\ hlch u deIIvcrywas
asked by the unthinking public. The
....
After a Tour of Market; Has Been
Made
demand for this sort. of service grew
greater, and although merchants reai~
lzed that the cost of their delivery sys-
tem was getting out of all [311590111001
there seemed no way (if remedying the
mullet: .
‘ " Cach- and Carry Stores.
About ten years ago a group 01 W
can: broke aw ay from the orthodox
planaud started what were known as
cash-undearry stoma. Prices which
. lat stores attracted considerable.
trade. but not until the war upset the
world and raised the cost of-all com-
bo these stores. Within recent years
another type of store storied. called
the ”Reserve. In mammal»
WHERE RECIPES FOR AMERIEAN
KITCHEN
AWADE AND TESTED
meat of Agriculture where thousands of recipes for the Americanfltchen
11 gas and electricity are used in cooking and the
”Ellie“ for cleanliness accuracy end unlgormity Is perfect.
3
1
,I
the urine of home economics. Depart-
The popularity of these nouservlce
stores is due in part to the campaign
”which has been) carried on by many ~
agencies to educate the people to the
fact that those who are willing to
carry home their purchases conjure
money. One of the forces at work
to cut down the cost of marketing, :0
the producer can obtain better re—
turns and the consumer pay less than
he does for his commodities. in the
bureau of markets of the United
States Department of Agriculture
Free Delivery a Mimomr.
This bureau points out that it is an
absolute truism that there is no such
thing as free delivery. It may be frog
in the Sense that the customer does
not make a separate payment for that
item. but each delivery costathe mer-
chant a definite sum, and to cover this
cost be mukt put a higher price on
his commoditie . and the customer
pays. though i Irccliy. for the serv-
ice. ‘
Market baskets are in style nowa~
days. and It is one’ of the wholesome
signs of the age that people are brook-
lng away from the him that a perfect
lady or gentleman never carried a
package. Now; they are carrying
home not only food supplies but other
nrllcles us well. Where the cost of
delivery has been ‘cllminutcd from the
storeS' prices. persons so situated that
they can take advantage of the fact
and perform their own delivery serv-
Iccs can often make appreciable sav-
Ings. .
GOWPEAS QUITE GOOD
AS MEAT SUBSTITUTE
Possess High Nutritive Value and
Pleasing Flavor.
A. Pear Are Apt to Ferment They
Should Be Placed in a Cool
Place While Soaking—49m.
Molt Excellent Recipes»
——
Comes have a pleasing flavor us
fun 1111 11111 15112111111,me
, ion correspondent, must have a serge
‘ wear. To this she must add, if pos-
'Ibut of the commonplace and makes,
well as a high nutritive value. Dried
cowpeus used for cooking should be
to ferment they should be kept In a
cool place during the soaking period.
The following recipes for their use
are recommended by the home econom-
Icu kitchen of the United States De-
partment of Agriculture:
Cream of Cowpea Soup.
1 tablespoonful but- 1 cupful cooked cow-
f DOG-I moon or
1 l cupfulu milk. dried).
table-900nm) A few drops onion
flour. , . to! co.
111$ cupful grated 881i.
Melt the butter. add the flour,‘ and
cook thoroughly. being careful not to
brown It. Add the milk and bring the
mixture to the boiling point. Put the
pens through a sieve; odd peas and
modules did the rank and the throng.
seagonlngs to the milk and reheat. If
too thick, add milk or water. Serve
with croutons made by heating but-
tered bread in the oven until it is
brown. and cutting It Into small
pieces.
Hopping John.
Souk 1 quart of dried cowpeas over
night in water enough to cover. 909k
until they are tender with one-half
pound of salt pork sliced thin; add
mole water if nebéfiiary'. a lid sever-oi
slices of onion toward the close of
the cooking process. Cook a pint. of
rice In three pints of water. mix the
two. season with 2 tubiespoonfuls of
bone?” and 2 teaspoonfuls of unit. A
beet bone may be used insteli'd‘bf'the
salt pork. but in that case the unit
must be doubled and 4 tablespooufuls
of butter may be added.
‘ Baked Cowpcac and Cheese.
1 nonhuman but-1 woipoonru ano-
her. 77. ' 1y chopped
1 tablespoonfui one: green pepper-m
. ly chopped ohioh. 3 eupfuin
. - cupful graced Ecuwpeaa.
cheese:
Presstbepeusthroughaaieveto
remove the skins. and mix with the
cooked
in the butter. being careful not to
bmwmandaddth'émtothepeuumd
cheese. For!!! the mixture into a
rail. place on; buttered earthenware
mtolner‘ ,
disbandcooklnumoderuteo until
~bmwmbustlnxocell§iouclly but-
remand mtér, Serve but would”
om format. . '
cheese. and: the onion and pepper.
soaked for 12 hours. As they are apt 1
I
123151an
ommended to Properly Equip
Milady’s Wardrobe.
Serge Dre“, Satin Gown, an Evening
Toilette of Lace and Velvet. and
Smart Coat for the Streets
Are Included.
__
' Every woman. according to a fash-
dress. a satin costume, an evening toi-
lette showing a combination of lace
and velyet. and a smart coat for street
sibie, a handsome mantle wblcll‘ serves
for both day and evening. 7
As for the serge frock, the sim-
pler it is the better. It must. how-
ever, have some touch that lifts it
1|it interesting. Of course. the little
point; that make it dliterent like.
-W,_-~W~_..~_ .. ...
Blue Serge Dress Trimmed With Elub- '
crate Soutache Braiding and Em'I
broidered In Black and Blue.
wise make It cxln‘nsivc. for it re-
qulres a great den! of thought to
have ouc‘s clothes cleverly plain.
Tbcrc are any number of forms of
trimming for surge frocks. and ouch
one may suggest in the woman gifted
in designing her own clmhus or in
gIvIug on individual tomb in the
designs of ollwrs various modifica-
tions of each idea, ‘In other words.
each way of trimming suggests other
whys, just as u good model Is adapta—
ble to :1 number of vuriutinus.
On a blue serge frock from Renee
of Paris the trimming lakes lIill form
of elaborate souluche braiding and
clubroidcrcd In black and blue. A
charming feature is the novel arrange.
ment of the side panel and the under—
skirt which slips through a slash in
the overdrcss to form a sort of pock-
et. The slashed portion fastens “1th
a button and buttonbole. The panel ap—
pears on the left side only. On the
slccxco there is a similar trimming.
Little Solace for Thick Ankiea.
Many of the’best designers are mak-
ing skirts that are really long.
Serge frequently is combined with
lace. This, of course. makes quite a
dressy frock. it is hard for some of
us to reconcile the idea of such a com-
bination. since'ln-pust seasons serge
has meant the purely practical.
Leather trimmings appear on some
of the serge models. The leather Is
punched with eyelets in all sorts of
designs. This idea is not new. but
dressmakers report that it is just
now in the full bloom of its populou-
Ity. "
The dresses made entirely of leath-
er are very interesting. \‘l’e have had
leather coats of various sorts for many
years. but the chemise frock of soft
kid Is now. The kid Is embossed in
a way to give the appearance of a
beautiful old brocaded fabric’ that is
closely akin to the lovely Venetian
book and portfolio covers in their mel-
low golden brown tones. These hues
usually are selected for leather
dresses. '
Trimming would be out of the ques-
tion on frocks such as these. The
sleeves are cut in‘one piece with the
dmss and are short. coming well above
the elbow. There Is always a wide
sash of the soft leather which ties on
one side Leather sashcs‘ such as
these lame been used most effectively
by French dressmakers on @untry
or ,
_ frocks of brighobued homespun! und‘
cheviots. which. like the leather
dresses. are made In simple chemise
form ~
' has“ Widoseuon Affair.
Very Interesting are the trimmings
of Rodler ribbons, especially the silk
serge ribbons In mixed colors. These
musedfnrgindlesonsergesund
foldi- -
Theentlndresu “always more o~~
lull 'a m affair. Salim 13 s
.7thecloth lit-common
chi-rim
7mmui‘llur cmfl or We:
1%
sflMMMhtbefwM“:
.ehd‘u chndge we simply must huye. it
is all very well to talk of economy end
Wearing the same dress for u long pe-
riod of time. but thorn Is a point whera
economy census 10 be 11 virtue, und
that is the point where we do not, have
a feeling of newness: or pleasure i
our clothes and wiwrv they react, 12
us and make us fool linudy 11nd unim
terestlng. To (111111150 {10111 (110qu
and velours of “Illli‘l Into :1 i'mt‘k of
satin or crepe do chino is voly r3:
freshing.
An afternoon dross from Jenny den
veloped in 111111111 HIIIIII of ll miller
heavy quality is in tho (mo—side effect
which was so much ll fvnluro of the
autumn modcls. Tho Hooves are un—
usual and full length. and tho nook is
finished With a high standing collar.
This is‘u good model for spring. mule
might be dm-vlopcd in any of the
sb’udes of brown or in block.
Lace Favored In Varied Effects.
One Of the Very newest silllll mod-
els is in a dull bronze shade will] or!
overdreSS in rcdincotc style made 06
bronze crepe gvm'lrvllv mnhmidorcd in
a leaf and floral «Ilwicn in brow/c silk
threads. The l'mlincmc is open front»
neck to hem. revealing a light founda—
tion of the sntin. and Is caught, at a:
lowfwaislllnc with :1 nwtullic ribbon
which lies in a small bow u! the left
side. A “11110 bund of brown fur trims
the flowing slcmcs which are three-
quurters length.
The popululity of lace Is likely i
continue throughout the summer,
least, and with the vogue for lace w
may expect the continuation of drape
ies and panels. Three-quarter lcngt
sleeves of interesting out are feature!
In many of the lace frocks, and follow
ing this closely are the (bl-ectquurl
length flowing chiffon slcovcs wilic
may appear In a dress made entirel
of velvet or satin and be of u Birlh
ingly contrasting color, such as one
the new reds In a dress of black calla
A girdle sash may match the sleev
in fabric and (0101-.
The vogue for the lace dinner gem
is very pronounced. Whereas In tho
past It was made over satin, velvet or"
metal cloth furnishes the present-(la
foundation for a lace gown. Russla
effects are much liked.
Hark: Ninety Year-I Back.
A model from (‘zlllnl Is in lace an.
velvet. Tho 111cc Is a black cilautill.
and the foundation all of green velour
de Lyon. The skirt «lrnpvry and now
munliollkc vrrnp are formed by th
lace.
Such u plentiful use of lace ho
lightened for the lime being lb
work of the on1I11‘uhI1-ror‘s needle, tori
1111‘- lacc {rm-k hikes lho place of l
one which is wry olnhm'ullfly orna
moutcd with noodh-wnrk.
W'Ith the fashion for polntcd plinch‘
. favored so strongly by Madeleine Vinn-
l'wt. one of tho most authoritative mull-r
: (Yrs of tho proscm any, many poinlmi
, Iucos are used.
For young girls there are pinnforc.‘
. of lace over foundations of bright-(“ol-f
orcd brocade: or mmuns. In dircc
oppnslxinn to those slruIchtJIue {neck
arc the i‘ulI‘skIrtcd 111M013 that Lon
vln. that fumnm cwutnr of ynuihfu
models. brought ml; In the autumn
Thvy are [mu-Inc :1 success for ill
debumnle. T110511 billowing: yet film.
1
Jenny Model Dcvelopeo From Taupe
Satin, Having Unusual Sleeve. and
I High Standing Collar.
skirts of tulle that, savor strongly of!
the modes of 1830 full muuy Inches be.»
low the short underskirt.
The Street Coat.
For the street coat a Chm-nil mndvl
made on long sch fitting H111“ Is ro-
gardcd us one equally summlv m Ibhl
season and for spring\ mun “HIT the
fur collar and cuffs 101111111111 Mnnv
‘women buy a cloth cont :1: this limo
with a View to wearing“ in 111v spring:
When they lay ‘asidc their 1111 mots-
This model Is extrmnvh 111:1:H1:.1I for
While cut on smart Tim‘s II I~ not one.
that
W. may be said to dulv Itwll‘;
13. Will not look old I‘llxhimlml I‘m Hilllitl
time to come. The Inupml pmwls M:
the sides are an important (‘Inu nit fon-
tore which she still “son in many (Hf-
feront ways on both cunts- and (In-suck“
The 8198\(95 show va‘r dumping cuffs
of for. and there Is 0 yoke lollur of
the fur. ,
Mn _.__
Ostrich Toque.
The lovely osulch tonnes are quill!
hewitching when norm 11191 a young
are. They are coup-Pd with ostric
N M almost un(‘111-.ch quite so
and curry in nppearuuce. The; a
mum can: ,
Norwalk Chronicler