(AllN T "with a cherry. 'two or three cupfuls of ground meat ~- leaf lettuce after mixing with ”sewed-elm“ w“ W... .___....____————— ' .——__-._.. ,.~».,.:, . a - -, K, HOME DEPATMENT #5 Tl) KlTClil . Q (©. [920, “‘eslern Newspaper Union.) E Faintly as tolls the evening chime Our voices keep tune and our oars keep ‘ time, Soon as the Woods on the shore look dim, ' We'll sing at St. hymn. “ow, brother. last. ' fie rapids are near and the daylight I ast. Janadian Boat Song—Thus. Moore. A FEW GOOD SALADS. Ann‘s our parting row, the stream run: There is no salad so well liked as a crisp green lettuce with a good high- ly-seasoned salad dreSs- lug. ' , Kidney Bean Salad.— (‘ut one bunch of celery into small pieces, add one large onion, also cut fine, ten small sweet pickles cut in stuall pieces and one can of kidncy beans. I. Serve with the following Cessing: Onc~balf cupt‘ul each of vinegar and sugar, one egg beaten well, hispoouful of mustard mixed with inc-half teaspoont’ul of salt and a few flashes of cayenne; mix and cook to- :flier until thick. Banana Delight Salad.—Takc one. Half pound box of marshmallows, one npful of whipping: cream. five bana- ns, \Vhip the crcatn.addthe-bananas diced and the marshmallows cut in quarters; a few tablespoonfuls of diced pineapple is an improvement and i the marshmallows are soaked for an hour in pineapple juice the flavor k greatly improved. This salad may I: served on head lettuce garnished Egyptian Salad—Cut firm, ripe to- mtoes in halves, having as many as fiere are people to serve. ltcmove Ike pulp and put into a mixing bowl with equal parts of chopped cabbage. and one-half the amount of chopped alery. Season with salt. pepper and agar. Mix the ingredients and till fie halves of the tomatoes, after mix~ Eng well with a good mayonnaise. Serve on lettuce. Pear Salad.—'1‘ake halves of canned mars, arrange on head lcttucc and gamish with balls of cream cheese sea- med with chopped pimcntoes. Make, a dressing of the pear juice, a good «:1 and n seasoning: of \‘lllt';.':ll" salt and pinch of sugar. A salad \\hich may be used on po- lam, lettuce, or in fact almost any salad mixture is Thousand Isle dress- hg, using any chopped vegetable in a mayonnaise dressing. ((c). lle. \Veuleru New-paper Union.) When the lamp is shattered The light in the dust lies dead- When the cloud is scattered The ralnbow'n glory is shed. When “.9 lute is broken. Sweet tones are remembered not; ‘l'hen the. lips have spoken, 110v“ uments are soon forgot. —Shelly. g SEAClONABLE GOOD THINGS. l A small piece of round steak it put “tough the meat grinder will. when added to potatoes, make a good sus- tuiniugr dish for three of four por- tions. To a cup- fltl of the ground meat take four medium-sized po‘ put them with one in t ocs. tln- grinder through mall onion or with a portion of frcsh green pepper. if the onion is not liked. Ill(‘llt 1300i; in a frying pan with a small we of snct, or add a tablespooni'ul crtwo of becf fat to the hot frying pan and turn in the chopped potatoes; soa- .11 Well with salt and pepper, stir and tuck until nearly done, then add the neat Well seasoned and cover: cook '-tll the potatoes seem well done. Mum on the bottom, turn and brown, then roll «ct on a hot platter like an melet. (I irnlsh with parsley. This “I! is satisfying and attractive. Salmon Omelet—Beat six can: thor- aghly, add six tablespoonfuls of milk, mixed with one tablespooni‘ul of flour, ‘lt. pepper and onion salt to taste. Have a half-pound can of salmon well ”ed. with skin and bones removed. 10 this add twelve chopped. stuffed dives, salt. paprika and onion salt. m: and turn into a well—buttered, hot melet pan. Cook until well.done un- '*rneath, then finish on the upper lack of the oven. Serve on a hot platter. Casserole of Rice and Meat—Cook two-thirds of a cupt‘ul of. rice with a ”spoonful of salt in three cupfuls of telling water. Line a casserole, or hiring dish with the cooked rice. Take manned to taste and softened with mvy. Fill the lined dish with the neat to an inch from the top and aver with a layer of rice. Bake in a moderate oven one-half hour. Serve hot. Waldorf Salad.—Take one cupfu-l of chopped nuts. two cupfuls of chopped flies, two captain of celery cut in am, one small onion; mix and carve ' lse. a «,stp... Nerf fort: -—-_, THE SHAWL (TOWN Spanish Garment That is Cozy indoor Outfit. ’ Material Tzq Valuable to Be Cut; Cleverly Folded to Give Mort Heasing Outline. The fascinating garment which the French call "an snut de lit" is very much in evidence just now, observes a Paris fashion authority. Life is so full of movement that one is only too happy to take a short rest when one can, and it is such a comfort to throw on a picturesque garment which does not restrain the form anywhere. but which, nevertheless, looks attractive enough to be worn at the tea table. Jenny makes a specialty of cozy in— door vvraps and I have sketched one of her latest models for your benefit. it was matte or very soft and rich satin in a delicious blush-rose tint and the immensely long chenille. fringes were of the same color. This was a “throw on" garment without sleeves, a sort of glorified cape. which was easily draped up over the arms at the sides. I saw, and admired, a similar model made of a genuine Spanish shawl, covered with wonderful embroideries. This shawl was not cut—it was much too valuable for that—but it was told- . I nus-no. at Robe d'lnterieur Cut From Spanish Shawl of Orange. Crlmaon, Blue and Green, With Fringe of Orange Silk. ed so cleverly that it gave the outline indicated in my sketch when on the figure. Many of the newest tea and rest gowns are lavishly trimmed with wide fringes—in chenille, heavy silk. palnt~ ed “‘(iodt‘n beads, etc. Of these the chenille fringes are much the most ef- fective, but they must be long and thick. Knotted silk fringes are also attrac- tive and in some cases they are three- quarters of a yard wide, forming in themselves a waving flounce. BEAUTY IS SOIIGHT BY ALL Attractiveneu, the Ambition of Wom~ an and She Has Not Tried to Can- ceal It From the World. Beauty? That has been the ambl- tion of woman from time immemorial, and she has not even tried ‘to conceal it from herself or the world. And the truth of the matter is that the vanity of the male sex has been even more inordinate than that of the female, as we find this desire expressed in the feathers of cock birds and the pelage of other animals, and not by any means obscure in the male human be- ing. The secret of beauty is to be found in the mind. Every human face and figure is merely the physical confor- mation of the mind which directs it, and the same is true of lower animals. It always has been my belief, says a writer in Forum, that if a few chil- dren could be isolated from contact ,with the masses, and their environ- ments made. so perfectl and consist- ently beautiful that no lscord or lack of harmony should ever address itself to the. minds of these children, that their health should remain good, that kindness, gentleness and the utmost refinement alone should influence their lives. then such children would im- prove in beauty as much as they would in moral courage. In one ‘or two or ten generations the end would not be accomplished, nor even in a thousand, but the direction would be plainly indicated. Jaunty Style; Short coats, novelty trims and ‘em- hroidery emphasize the fact that youthfnlness is the desired spirit in coats and suits this spring. Ailing with the eife'ct of jautineas dig-dc. signers. have managed to retain the air-of dignity lovhe’cotnlnx- to mg... 4.1-3“. 9...; L—l4A1.J..L- INCLUDE VEGETABLES IN THE WINTER DIET Necessary During Cold Weather as Well as Summer. Tired-Out Feeling Which Many People Have at End of Winter Come. From Lack of Supply.of Oar- den Truck and Fruits. (Prepared by the United States Depart- ment of Agriculture.) Vegetables should be freely included in the winter diet as well as in the summer one. Doctors say that that tired-out feeling which many people have at the end of winter—“spring fever“—oftcu comes from a lack of fruits and vegetables in the winter diet. Plenty of vegetables keep the children well and make their meals more appetizing. Vegetables mashed and put through a sieve are more eas- ily digested by little children. Salts of many kinds are needed by the body, or it will not work smoothly. Vegetables and fruit are rich In them and if you eat a variety you are sure to get all the kinds of salt you need. “'hen the water in which vegetables are cooked is thrown away, valuable salts are often wasted. Sometimes the flavor is not desirable, but if it is good save this water for soup or gravy. An even better process is to cook the vegetables in as little water as pos- sible so there is none left to drain OH, or bake or steam it. (‘anned and dried vegetables oftl’n need only skillful seasoning: to make them taste as good as the fresh variety. t‘nnncd corn is very good when turned into a baking dish with the ad- dition of milk and seasoning added. heated through in the oven, and al- lowed to brown on top. Outside stalks of celery. a green pepper, or both. chopped and added before baking. will vary the flavor of the dish. Spinach Loaf. A small can of spinach. chard. o'- beet tops, combined with rice or bread crumbs. will serve seven or eight peo- ple if it is made into a loaf. Aspara- gus or strim: beans are also good served in this way: 2 contain cooked llma beans, 1 can chopped spinach. cupi‘uls boiled rice. cupfnls white sauce. red pepper. Make a thick white sauce of two nan-L or. middle age. fiesta; teapot-illegal ' . cupfuls of milk. four tnblespoonfule of flour, four tablespoonfuls of butter. and one tcnspoonful of salt. Melt salt and mix with flour, add to milk and stir over the fire until it thlckcnl. Mix with the rice. chopped spinach and pepper. I-‘orm into a loaf and baktI 20 or 80 minutes. Investigations with dried vegetables, which have been conducted in the ex- perimental kitchen of the United States Department of Agriculture, show that provided the dried vegeta- bles are of good quality they are quite as satisfactory when they are cooked without previous soaking, as when soaked, and oftentimes better. MAKE SAVORY FRUIT PASTES Combination of Different Kinda of Fruit. la Excellent—Canned Goods Can Be Used. Fruit pastes are made from the ad? ble portion of fruit which after cook- ing has been passed through a-slevo and cookcd nittlill until the excess wa- ter is driven otT. Only a small amount of sugar is required. A combinatio- of different kinds of fruit pulp makes a delightfully flavored paste, but peaches alone make a delicious one. Canned fruit can also be used to make paste. When the pulp is boiled down until very thick. pour it in T's-inch layers on marble or glass slabs or on a platter. Place where there in I strong circulation of air and allow the paste to dry for two or three days. When it is sufficiently dry, cut it into l-inch squares. Roll in granulated su- gar and place again in a draft. Paste may be packed in tin boxes. glass Jars, or paraffin-coated containers. 9 e PASTRY SHELLS Bake pastry in or on the out- side or muffin pans and fill these , shells with jam, preserves. or well-aweetened stewed fruit. With or without the addition of whipped cream these form a delicious dessert. . These shells may be titled with creamed chicken. creamed peas, or other creamed vegeta- bles, adding an attractive dish for another meal. H's-9 flfi INTEREST T0 Till HOUSEWITE Mlldewed leather may be cleaned with vaseline. ,Long, handles on brooms, brushes and dustpans save the back. 0 O O i The “Free” Runs Lighter All Ball Bearing OF THE ONLY LONG BOBBIN ROTARY SEWING MACHINE , THE FREE Sewing Machine ‘ f t. ec TRADE IN YOUR OLD MACHINE Do not buy any machine, at any price, until you have seen the “Free” (lelllOllSll‘atiim' We make a liberal allowance for your old machine. Angevine Furniture Co. The “Free” Demonstration and Club Sale ALL THIS WEEK \ The “!«‘].‘\.Cst Lasts Longer ill:|l':lillc~.| _.| l.ll't‘/ \ 16 NORTH MAIN STREET The “Free” machine has every food feature known to any Sewing Machine. it SOUTH NORWALK . . . 11a: many improvements absolutely unknown on other machlnes. Its sewmg' qualities lll'c W- a The "Freyl l Dinner plates should always be: sent to the table warm enough not .‘ to cool the food served on them; 0 t 0 To remove.arease spots from Ink. taken lump.“ migrant: wet fission let dry, though-nu: the pew- Has Less " i‘u‘éfil (Opp. Palace Theatre) Vibration ____.‘ r‘ = E _— _ _ m - _'___~_ - _ _ T NEW PRICES ON OAKLANDS The following new prices on Oakland six-cylifidermotorcars are effective Monday, May 9, 1921: Oakland Touring Car Oakland Roadster . . . . . . . . . - Oakland Coupe............ Oakland Sedan (Alfrrioes F. o. B. Pontiac, Michigan.) $1395 $1395 $2065 $2065 Old Price New Price $1145 $1145 $1815 $1815 At its new low price the six-cylinder Oakland offers a combination of high efficiency and low cost not equalled by any other motor car. Arrange for your demonstra- Luther ; 55 RAILROAD AVE. tion now. . Wrigh Phone 1413 so. NORWALK
Norwalk Chronicler