"-1
:ii I
. * . It is a tragic thing to think that in
(be big cities of Americ'a thousands of
school children are underfed, and in
Mime: where the food is unlimited in
mtity‘, almost everyone overeats.
BUSINESS OF HOUSEKEEPING.
’ It a general of an army-has any-
on a householder with seven
children to bathe, feed,
sew for and train ”in
morals and manners, he
would better chan ge
places for one week;
when he woqu go back
to his army and 1hink
he had an easy position.
Even with a smaller fam-
ily of little people it
5 real generalship to manage. The
that all women love housework
just as absurd as that all men like
y one kind of business. But whether
{3"th like it or not. in 20,.000000
es in mu great America. some one
sto prepare breakfast and get the
isldren off to school on time.
Every household has to face prob-
ms that some other household
Doesn‘t, but the independent woman
.ho gets «(1111111111 rc isut trying to
eep house :lttm- ling to her next door
ngbor or mm..- intlunitial friend,
she is strong enough to be satis—
0
Ed with the way her problems work
t. even if not perfect.
. One of the first things that a busi-
‘nlesslikc housekeeper does is to size
flip her situation and decide as to what
‘ roe of perfection her housekeeping
_ v be done to preserve the comforts
'0! the family. her strength. and glVC a
riain amount of time for rest, recre-
flon and Ollisizlc interests, for it is
t business“ kc to (outline ourselves
lflshly to our on 11 four walls. We
phould give our share of service to the
tommunitv. The \erv nature of house-
..work makes outside interests neces-
-:1ry if we do not become “hack num-
_ " and drudgcs. Perhaps the rea-
ctr: is that in housew'oik “e do not
ercise the mind as much as we do
the body.
" Be interested in your work and buy
to—date lool<.Tl1is sauis time and
kes the work more interesting.
n’t fret. don‘t worry or wonder
. t yom ntxt- door neighbor would
iillink of vour methods If it (W't‘llis to
‘ffiu to draw doun the shades instead
of dusting that is your prixilcgc. Ilon' t
rare it you are called shirtless if your
family is well fed and happy. for all
hollows in any 11m Ideas lune been
ked upon uith suspicion.
{M Mme.
C N
CABHN ‘
i (©.19‘10 “'estern Newbpaper Union.)
Who is comfortable to live with, is so
me that it is a cause of speculation
thy our girls do not think it worth
while to cultivate this line art of
being agreeable.
“t The woman who is companionable.
‘ EVERYDAY GOOD THINGS.
For occasions the airy nothings and
Ity frills of food please us. but our
daily fare would
be very slim if
we expected to be,
sustained by such
foods.
Baked Hash.—
Melt one ”table,-
Spoonful of but—
ter in a frying
pan, add tuo cupi'uls' of stock or part
£bf stock and lei‘tmcr gravy. “‘hen hot.
Ilt in two eupi‘uls of ('hoppcd beef and
o cupfuls of chopped potatoes,
ed well together. Season highly to
t the taste and heat until the mix-
is well looted through. 'i‘urn into
well-bummed baking dish 11ml bake
If an hour or more in a moderate
en.
_" Apple Omelet. —l‘eel core and quar-
r six appi s stow them until 11 title
add two tablespoonl'ulfi‘of butter.
f tableslmnnfuls of sugar and three
' Pug, well beaten. Beat the whole wcil
fryias an omelet. Sprinkle with
cred sugar and when done serve
lately.
Fish Hash.—Tl1is dish is good with
leftover fish; codiish if salted
". I d be fi'l"$il€flt.'d. To one cupi‘ul oi’
. prepared fish
I'cooker‘ potatoes “itlt int) table-
I’III ills carh of chain and butter;
. flit. if in 1' (led. and peppci to taste.
-1 until hot all the \1 1y through.
. ., in a well beaten egg beat the
)9 mixture until very light. tint)
-- 1 in :1 frying pan. Fold like an
et and serve on a heated dish.
Jilin Salad—~03 or chop coarsely
. ,‘cupful of cold boiled ham; add
‘half cupt'ul of cclerycut in small
~:, 3 large pickle 11111115: minced;
and set away in a cool place until
lag time, when it will be served
-1: a rich salad dressing with half a
‘ 1 0! nuts added.
not Butter Scotch Sauco.'—stir and
together one cupful of sugar, one-
1 o! a cupful of corn sirup and
if cu ful of boiling water with
«Emirate: butter. Cookou-
. .tMonethlnI of ll cup»
aboiiinglwm and Serve over ice
_ The sauce should haulen
up the ice cream.
1
add two cupfuls of ‘
gunner
0 LONG as the stylean little girls'
frocks interpret little girlhood, it
will not be necessary for them to cast
about for anything startlingly new-no
matter how Simple they are, they cli-
able an instant appeal. It is the sim-
plicity and childisbneSs of this springs
offerings that commend them to moth-
ers. They have variety also to oiTcr
and many pretty details of iinisli that
endear them to the cl1ildrcn._ The
newest among them iinisbitigs is found
in “sampler” triunu’nzs. (‘anvas hands
with flowers \voil ml in cross-stitch
on them. in gay colors like the old-
f::shioncd samplers of a century ago.
serve to make belts. bands and tabs
that set oli’ many pretty chambray
dresses and aprons.
In gingbams small cheeks and cross-
bars are favored with plain elunubray
used for collars and other accessories
and for trimmings. The plain cham-
bray also provides short bloomers.
The order is reversed in dresses of
plain ehambray with collars and other
accessories 'of checked or crossbar
gingham, but the knickers with these
dresses are of the plain material also.
Frocks Interpret Childhood j ,
For dress-up times there are many
pretty colored organdies, trimmed with
narrow frills having picot edges. They
are finished with bows of narrow rib-
bon set on in prim little groups and
have sashes of the same narrow rib
hon. They are shown in many lively
colors. pink, green, blue. lavender and
yellow among them and have lovely
old fashioned sunlionncts to match.
n more substantial dresses white
tape often provides a neat finish as
shown in the {rock at the left of the
picture. This dress. with knickers, is
made of plain chambray. its collar
and cuffs hound with tape and rows
of tape at the head of plaits. The
dress at the right, for an older - irl,
is made of organtly with net under-
slecves. A very littlti needle work on
the collar and il ribbon tie finish up
a dress that is too simple to need de»
scription and too pretty to pass un-
noticed.
maul-Imam,
Spring Coats Are Sumptuous
_-..r‘\__.
OATS are nothing it not graceful
C and dignified this spring. There
is something about them that suggests
leisure. or at least deliberation. They
appear to be designed, not for hurry-
ing mortals. but for those who have
time to give heed to their draperies—
not to speak of hanging on to them.
It ‘is quite the style to appear to hold
the wrap about the shoulders and it-
must be conceded that this casual ad-
1ustment of the garment to the figure
has "chic" of its own. The pretty
model at the left of the two pictured,
is showing us one way or following
the mode.
Both the coats pictured are repre-
sentative. or favored styles; they are
as much like mantles a coats m
the models. .lhat have set-la; sleeve! I”
miislnfz
are ample dud flppliiig‘,
inflow-at a little“
fillllllllllllll ’
as sumptuous. Each of these cents
The model at the left is made of one
or the heavier oi" spring pile fabriCl
and has its unusual collar Striped
with bands of lilac-J: which may be of
patent leather or of ribbon. Beige-
colored costs with finishing and em-
bellishments of patent lenfller ' are
among the best of the season's otter
accurately described as n mantle.
It is a very clever piece or designing
ofthemterinuhlchbemuuyote,
cahnrnndscnrt. all mane. mini-t
is distinctly new in some style points.
nemtattherightmightbemmi
shaped into Wide "sleeves“nt the m. .
hwith its body gathered into uneasily
and: m 11mm with team in
EVEN ONE HOT DISH WILL MAKE
SCHOOL LUNCH MORE ENJOYABLE
(Prepared by the United
ment of Agricul t
In the small rural school with only
one teacher. it is still the common cus-
tom l'or the pupils to bring their
lunches. The parents of the children
oftentimes are wide—awake to how \al-
unble the hot lunch has been found to
be in the city schools. but they cannot
see, under the existing circumstances
in their school, how such an innova-
tion can be managed.
Experience has proved that the child
who has even one hot dish at noon
does much better, mentally and physi
lcnily, than the one who has only cold
food, especially in winter weather.
The country child has quite as much
right to the. benefits of the practice as
has the city child. ifsuaily when there
is n concerted will to provide some-
thing of the sort, a way is found.
The situation. however, will require
a teacher of ingenuity and of enthus-
iasm {or her work. The simplest equip~
ment includes a larue kettle suitable
to be used on the Stove which heats
the schoolhouse, measuring cup and
spoons, paring knife. mixing spoon.
dish pans, and tom-ls. It will usual.
'3’ be possible for the boys to make a
set of shelves for the dishes, using
box lumber it no other is available.
and {or the girls to make curtains or
other coverings for protection from
dust. The pupils will. as: a rule. be
found willing to bring plates. cubs.
bowls. and spoons from home, if this
is necessary. in order to keep down
expenses. A tireless cooker can easily
be made by the pupils as! class c:-
ercise. In‘ this a hot dish for lunch
can be prepared before school. The
firelcss cooker is convenient for meat
stews, meat and bean soups. cereal
mushes. and many other dishes that
require long cooking.
BEANS VERY POPULAR
AS ECONOMICAL roan
11.613“. Depart-
They Are One of Cheapest
Sources of Protein.
,
Used Chiefly as a Meat Substitute and
. a Cuptul Equal. to Food Value n
Quarter of I Pound of Juicy
Sirloin Steak.
Beans, though higher in price than
they were several years ago, are still
among the cheaper foods that can be
bought today. They are one of the
cheapest sources ot,protein and may
be used to help supply this valuable
. food constituent in the diet, according
to United States Department of Agri-
culture specialists. They are known
chiefly as a meat substitute dish. A
cup of baked beans. in which a third
of a cup of dried beans are used. for‘
nishes as much protein as a quarter
of a pound of sirloin steak. Obviously
the third of a cup of dried beans is
much the cheaper to purchase. A
pound of beef as purchased usually
has some refuse in the form of skin,
bone and gristle, while a pound of
beans has practically no refuse. From
this standpoint, therefore, as Well as
the (inference in price, the housewife
who finds her wood allowance grow-
in place of meat.
The cheaper legumes. beans. peas,
etc.. should not be depended upon as
the sole source of protein for a great
length of time. Milk cheese, eggs.
or meat should furnish some of the
proteiii in a week‘s dietary.
There is little difference in food val-
ue among the many common varieties
or beans. with the exception of the
soy bean, which is richer in protein
and in fat than the ordinary beans.
All legumes should be thoroughly
cooked. Long cooking at moderate
heat in Des; .
A favorite and standard recipe for
baking beans in the'tollpw'ing: Soak
the beans over night. then rinse and
boil them until the skins crack when
*Tho Larger Girl: Take Turn. in Preparing Soup or Cocoa for the School.
ing low will do well to use beans often
gen——
The recipes for the dishes cooked
for lunch may be given to the older
girls in school, discussed in class, and
tried at home. The special dish for
the. day, which in winter is usually
hot and ill—summer more often cold.
can be prepared and served at noon
by the girls in turn, working in groups.
It will often be necessary to serve
the food to the children at their seats
-—a practice which is not especially
objectionable it the schoolhouse is
clean and well ventilated, the desks
carefully cleaned before meals. and
the building thoroughly screened t01
keep out files, which are always dan-
gerous around food. since they can
convey to it the bacteria which cause
intestinal and other diseases.
Clean Hands Emntial.
Clean hands should always be in-
sisted upon, as well as clean 8 none.
dishes, etc. and individual dr liking
cups. Furthermore, children should
be tang ht not to drink out of each
other's cups or glasses or to use one
another's spoons or forks.
it is seldom desirable to prepare
more than one dish a day in a small!
school, and this should, for the sake-
of variety. differ from day to day. The
others can be brought from home. The
choice 01 the dish to be cooked should
be determined partly by what it is
possible to do in the way of cooking
at the school. partly by what pur-
chased or home-grown food is avail-j
able, and what the school garden or
neighboring fields or woods afford.
and partly by what the teacher has
learned from experience is needed to
go with the foods brought from home.
The noondny meal as a whole will
then be appetizing and will pmvlde
the needed nutrients as they are now
understood.
be thoroughlyi softened, but not mushy,
and should retain their shape.
Baked-Bean Croquettu.
i cupful baked is teaspoonful salt.
bean pulp. is teaspoontul pep-
l teupoontul onion per.
Juice. 1 ' ubieopoonrull
V. cupl‘ul milk. flour.
I tnbleepoonful fat.
Melt the fat, stir in the flour, salt.
and pepper and mix with the cold milk.
Cook until thick and smooth. stirring
constantly. Combine this with the
beans to which the onion juice has
been added. Let stand for two or
three hours; then shape as for ao-
queltes. Roll in bread crumbs, then
in beaten 93:. then in bread crupibl
again. Place them in deep fat and
cook until nicely browned. Tomato
sauce may be served with these cro-
quettes. A recipe for it follows:
Tomato Sauce.
1 cupful tomato 1 slice onion.
Juice. 1 tablespoonfui fat.
2 tnblespooni’uls ’Is teaspoontul pep-
fiour. per.
1 teuooonful salt. 7
Melt the fat and stir in the flour
and seasonings! Add the tomato Juice
and cook until thickened, stirring con~
stantly.
Bean‘ Lee 1’.
1 pint cold cooked 1’ tnblespoonfill tine-
beanr. ly chopped onion.
1 egg. 3 tablespoonfuln to-
: cupfui bread mate cat-nip.
crumbs. Bait and pepper.
Combine the ingredients and shape
into a loaf. Place strips of bacon on
top of loaf. Bake 25 minutes. Tomato
sauce may be served with this loan;
This loaf should be used in place
of meat in the menu and. may be
served with escalloped tomatoes, or
onions, or creamed cauliflower.
Kidney-Bean Stew.
9‘ cupfui dried kid- 8 small potatoes
ney beans. (diced).
. 8 pints water.
i“ table-poontuu a tomatoes (sliced
rice. or quartered).
1% ublupoontula rat.
Soak beans overnight. Add one
quart of water and cook until ban
done. Lee the other ingredienu and
cook slowly until all ingredients are
tender. Add more water it neona-i
nary.
Thisdlshmaybelervedmplaceot
turd other cooked Metallic: in
i. Atruitsnindorauladmnde
of green vegetables, such as cucumbers
or relishes, may be used in such a
A
NEW TRUCKS ARE
HINT OF SUMMER
Organdies, Wiles, Taffeta and
Light Weight Materials at
Southern Resorts.
llBESSES 0F TWll MATERIALS
Combination: Are Holding Their Own;
Featured in “Sports Clothes of
Which the American Woman
Is So Fond.
___..
Under southern skies, at the south-
ern resorts. is the place to see the new
summer clothes worn, and wherever
we go there, in search of fashions in--
spiration. writes an . authority on
styles. we are greeted by organdies
and voiles, tafi’etas and summer silks
!
i
l
!
l
l
-—nnything that is light in Weight and -
transparent in texture. From the look
One of the New Sports Suits From
’ rangcnwnt 1"
Paris Hn Cotton Poplin Skirt and .
Blue Game Coat.
of the new. thin frocks. one imagines
that the old-fashioned style books have '
been combed and everything of a 111ch-
ocre type discarded without further no-
tice, for we are confronted with only 1
the best, the most exquisite, the sim- ‘
plest and the most picturesque of de-
signs.
shop here and a wild desire seizes one
to take the“ first train for the South
One sight or the clothes in a ,
in search of an opportunity to wear;
some of these lovely things.
It is necessary for us here to wear
furs and woolen wrappings, but many '
are the fortunate'oues who are
:ni- ‘
Miami;
the {till
rm ln-lt-x to 1,:‘1‘
,s solidi] 11y
will" .\I1ili‘t L
with It. i!
unasufialslv. 1 .1
plallnt‘ni.
Some
”“ 5" 1111-,
lilo! 31,.
of
Tilillil' qum- .
are most ~
(‘t-nsll‘m-tnm
of tie moi-1
of a sort
trimmed 1-». I1
color 111111 1
tut-int ;:'<. 'l ‘-
liiN‘l'tI-tl :1' 1
and are m:‘
H-rtion 5.1,.“
(Ililiill("~ (11 it.
is cream e111
little «‘1' r1 1v _ .
Oi'tlnilnav/I 1 11 1 ”1,
model has .1
lies exienrlm; .
!~il(‘(‘O\Slflll i‘1 1, I . ,
A pant-l ju :
organ-11c 111.. 1' ~1
titere is a to
sort of an :11
There is a \1»
r-age green. 1
gown is of 1‘
green.
I13
The
Then tin-I'I- -
sisters to ll1ri
hau‘.i dots o" 1.
same shad:-
riai, dots 111:1
are small, |ill" 1 1.
many int-hm :. .,
Hill! are ('itm 1
whole- 11111 311;. ‘ ‘
l” llii‘ Tulll‘lt' . ‘ .M, . 1
l1}; :1 tltn‘: _
makes the :11
TiiiIlL' quiioux,1_
nil lilt‘ Ulil""’
{rocks there : 1
and there i.
candle 111mb 1
with Hib- 11.
intllw an t‘ntw.
only ll‘ill1li‘vl.‘,
in: (If li‘...."/1
two-inch 1:11.
(ages of tlw
and the bell >‘
:Ittragtixo to .,
new idea in l
of dotted .\\\, .
{NW
A dinuey 1: 1
part of at!) 111111
wardrobes, {1 1...,
perfected in :. ' . may
TIFF TIM!) i'.‘- '11 1 .. "r. 3
has a (il\litwi 1: t m,
(luv 01‘ thew . , 1 to!
V ilill‘ i.'< [limitI \‘. - my
tiny ilutincs ~ wall
1 running up 111m. ‘ ‘ 1 hint
to the waistl'iu 1, ant
rounded sash 1- .1 1»an
of timings. and - . 1 w ~ 111111
quite snugly ti" ‘ . lit-
tle plaitlngs rt». ‘1 wire
of the neck :.111. , 1
There are 1?” ‘i‘ l!
which partfwu .11 . ,. :. ~1 is
taken. because ' ""119!
large a part ot‘ 1 “volt
They are the '1 111m-
door ontiit. ltll'i w "l i’
(“hired for [bur 1 ‘9'
most IlOt‘t‘s‘Slll) _. "ii“
things are lnw‘ “I“!
nearly best. The x. ' 1:10:11)
1 1. till!
grating to a gentle clime. and they
are busily buying outfits directly the:
opposite of the heavier
How refreshing it is to enter a shop
and see displayed all those fresh and
dainty garments while imagination
supplies the necessary surrounding.
.Tliere comes a picture of the south-
ern sea with its beach dotted by color
ful clothes all made according to the
latest dictates of a fashion decree.
Dimities and organdies and printed
muslins are the thin things for dressy
occasions that have received the great-
est amount ot attention. And they are
not only for the time beinv. They
are setting a pace for our own sum-
mertime later on; any innovation now
advanced is one that carries weight
for it may be the thing that will rule
the fashions of our coming summer-
time. They cannot be ignored, these
southern fashions. Even if one is
not among those who are to wear the,
newest things at once, still they hold
their interest as an indication for
dresses to come. Many are they, too.
who take advantage of the chance to
be betoreb’anded and have their sum-
mer things made up at this time of
the year. Now there is the most
varied choice of new cottons and silks.
Later they will be picked over in the‘
stores and not nearly so great a vari-
ety will be available. Now one can
attend to fittings and designings with
out being prostrated by the heated
blasts of late spring and summer days.
One’s mind works more freely and is
more subject to the inspiration sup-
plied byvthe fresh new things being
displayed around every corner.
Material. Arc Numerous.
The rmata‘ials allowed for smart
summer frocks are as numerous as
medium of the summertime. There
is no hard and test rule about what
shall be worn andwbat shall be taboo.
Indeed. if ever there was a chance for
latitude it is right here and now, and
the individual may cheese her clothes
uc‘corthu to her om: iikings and de-
"stre- «manner I fear that they will
“be running brow
W is perhaps the rewrite of
Hall the thinner materially only be-
covcrings. f
Maillot promises to bed one of I”.
or light homew'
this ,1 ~11-
SCETNUH L11
i______,....—-J'
”1935 in
Dutch for Navy Blue Coat”.d Wm
Blue, Cleverly EnlblOidL-
Touches of Red
. yo unit‘ll
ever because so that 1 ... .' Tr 1111i-
huve adopted it as .1 11-111 .11 it [1' the
fitting, whether for the r11 0
country. a-
One of the latest idem 111 H" wide
formal outdoors suit ha~ :1 ~l Hint“;
of a French maleiial that 1*. tack
pique “can! “ith 3 111114! oi“ ‘1‘ a
,‘7‘1 l. ;
stripes making its pat 1 :1. m". 5
most effective piece of 11.111 1 “it?!
hangs into the folds of the Lu
the utmost ease and 111t:ll""‘l'."tl;
Then the loosely filling “"5 d firm,“
('
serge Jacket is a nl‘t‘l‘" “m" r1119
of the skirt.
to the vividness
mu tor 1111:. for “ “°
sustain that 1185 b;
,. _7 ,, at .0
w
Norwalk Chronicler