2;.
g"
~‘mr-vrw5
4: are ‘rr-‘(P‘tlQr-i 5“”;
I its.
.- r
c/
V _,v " tomatoes in layers In a two-
casserole or baking dish, and
;
~ j meats. put through a sieve; add the
m freeze as usual.
‘7
a
- [The KIT C H
.QKBINE
‘ d. 1981. \\ «tern Nawapuper Union.) ‘
\
' It h the mind that makes the man
, .1 our vigor is In our immortal soul.
' ‘Ovid
. one lamp lights another. nor
‘ [Iowa less,
- .bleness enklndleth noblencaa.
-—James Russell Lowell.
. COME SPRING DISHES.
tender, dr'aln and chop
-fourth teaspoonful of pepper,
‘ cook until thick and smooth. stir-
“ constantly; add three tablespoon-
.- of flour and three of butter.
glued together; continue cooking un-
well cooked. Arrange the cabbage
Cher the top with buttered crumbs.
”3 until the tomato begins to bub-
“ up through the cabbage and
”lube. Serve hot.
i Chicken and Spinach Soup—Wash
d pick over two pounds of fret-2b
“Inch and cook in one-half cupful of
”or for five minutes, or until ten-
". Add one-half cupful of flour
with one tablespoonful of salt
three-fourths teaspuonful of white
per; stir into the spinach. When
(1 and thick rub through a colan-
; add to two quarts of Chicken
. Stir until it boils and serve In
lllou Clips; garnish with whipped
Mrole of Mutton—Cut from the
die of a leg of mutton a slice two
es thick. Remove the bone anti
the cavity with union or strips of
Dredge with flour. salt and
I'. I’i't'pnrt- ill the casserole a
gravy of Uili‘ cupful of brown
one-half cupiul of cut-rant
. C (107.0“ oIiu-s, si\' [it-[trier t'onts,
wholc clou's. and one table-
fulJvi' lemon juice. 'l‘bickcn
boiling With it tablespoont‘ul of
mixed to :1
1'. Lay in thiu gravy thi- slices
mutton, spl‘i'nli the top with beef
0w, con-r (Ih- rawnrole and bake
one and one-half hours in a mod-
. (Q. 1921, \l’estcrn Newspaper Union)
Fearless minds climb soonest
Gowns—Shakespeare.
Stick to the friend who makes you
“lev- ib yourself.
n WHAT TO EAT.
unto
Those who enjoy the little French
in cakes need not fear to make
IIZt'lll at home, for
they are v e r y
simply made.
The baking Is
quite as impor-
tant as the mix—
1“,:-
Cream Cakes.—
l'ut one-half cup-
cupftil of boiling
saucepan. As in
illitti'l'.
filter into :i
he mixture i~ boltinz, add one cup-
‘. .. 'II of flour :ill at once, stirring vi;.:A
Jfivmusly until smooth. ilcinove front
bl of
“”0
SIM!“
heat, vu-l n littlo and add i'our
beatinLr wt-ll nt'tcr cat-h. adding
”In one :u :i timo. lirop the mix-
”: by spoonfuls on butters-«l sin-cit:
”wing ron-Izz to l'isc iiil'I sproutl. Make
.m as circular as possible, with the
fixture high in Iill‘ center. Bake, 30
“autos in a moderate oven. A little
mrlcncc will tell yoti by lifting them
7‘.In the pun whether they are well
flu-e. They feel very light. Cool
”n and xiii with a knife on the
“ makizi; .t largo enough opening
b fill with il sweetened and tluvored
flipped crcum.
Sausage Potatoea.—-Selcct large
uw potatoes and with an apple Corer
move the centers lengthwise. Fill
fi with little sausages and bake on a
find: In a dripping pan in a moderate
Inn. Serve with the gravy seasoned
3.1] thickened. A rolled-up slice of
M may be used instead of the sau-
hges if desired, or chopped meat sea-
N with minced onion may be used,
ping the ends withabit of the core
_ n from the potato. _ .
9 Pineapple Delight—Take a small
of sliced pineapple, cut In small
hi cut In quarters one-half pound
fl marshmallows. and soak them for
has time (until soft) in the pine-
apple juice. Whip one Clipflli of
[calm add flavoring and stir In the
pple and the marshmallows.
. e In aberbet cups. garnish with
Cherry or hit of Canton ginger.
Sherbet—Take one quart of
of a lemon and one an
. pful each
sugar and thin cream. Mix well
masses. Serve m M
I'll.
With the new vegetables coming In
add variety to the menu, the fol-
lowing dishes Wiil be
suggestive :
Spring Cabbage Scal-
loped With Tomato.—
Cook a six-pound head
of spring cabbage until
Put a quart can of to-
matoes through a colan-
der. season with a table-
spoonful of lemon Juice.
two teaspoonfuls of salt,
smooth paste with;
'diiilcult.’
mothers must achieve distinction in
[NCE the costumes of her maids
must make a picturesque back-
ground for the eminence of her own
bridal white, It Is the privilege of the
bride to choose “but they shall be.
Anti Ilene she may give her fancy a
free rein; but the chances are that
the enticing modes of today, drawn
from so many periods. will keep it
from wandering for. if shi- chooses
current styles this years‘ bride will
live to prove the axiom that a thing
of beauty Is a joy forcvcr. ‘
Taking Into consideration the per-
dlsks that are graduated In alu. Tho
tight-fitting bodice has a round neck
and short sleeves. A puff of net let
in at the neck is a becoming item.
not to be overlooked and the flower-
trimmcd bat, in a shape that suggest!
the poke bonnct, corresponds with the
dress In style.
Crepode-chine. gcorgette or other
supple weaves must be ch00"! for a
gown like that at the left. It has a
pancl at the front adorned with frills
of lace and hangs straight at the back
with cascaded drapery at the sides
soimllty of her molds and all other
circumstances, the bride may elect tot
have tin-in ilrossod In sprightly
nrgandy or tam-ta, in quaint stylcs.
or her choice may fall upon slit-er
voile, lace or gcorucite. In all of these
there are colors that are adorablo.
Two different types In‘gowns suited
to bridesmaids are picturod above.
The quaint fullwkiried style at the
right requires the crispness of orgnndie
or taffeta to insure the bouffant skirt.
it Is trimmed with taffeta frills hav-
Ing picot edges anti sewed into large
. chiffon or gcorgettc might be used to-
hanging in points and longer thnn the
nkirt. The bodice has a square neck
and elbow sit-eves. Plain and flml’ed
gethcr in this dress, or wide lace might
make the cascadod drapery and any of
thq sheer tissues the body of the
frocks.
2% w
mom I! Vflfllfl NW (N
r Costumes of Much Distinction
BOOSING a costume for the bride
is a momentous matter. but not
difllcult. Choosing a costume for the
mothervof the bride or groom u‘ ab-
sorbingly interesting and somewhat
Above all things these
their apparel for the great occasion
and begin this accomplishment by ex-
ercising taste that is above reproach.
They must not make the‘pathetic min-
take of dressing too youthfnily or the
commonplace one of selecting style!
that are ordinary or too elderly. The
chain In styles depends upon the d!-
houette more thananythingalaganj
thatvhichhaabeanfoundnoatbb
This makes about m.
comingmtbapaatmouldboratflned.
costumes
of styles that may be worn with aa~
surance.
over satin is covered with outline em-
broldary in silk cord and beads. and
is all In one color.
bodice at the right of the picture has
a ribbon girdle. king's blue on one aide
and silver on the other.
lace nouncing reveals an apron of
whim lacer over the black nth: foun-
dation. The hat must be imagined In
silver cloth and king's blue. with soft.
fun veil of black lace dragon acro-
tboback. it in a lovely M’
for the gray hair of its Wears.
pictured here are examples
At the left a gray georgette
The black lace dress with satin
mutant
1
.MIWMWMHWNMf
.6 ‘fi‘."
transmittal
and Care in Preparing to
Prevent Sameness
”Mill.“ Cantu-ivancea Are Often M
tar Than Boxes With Compart-
manta—Heavy Napkins Are
Very Convenient in Packing.
(Pr-DIM by the United Btatea Depart-
ment of Agriculture.)
What went into Jane's and Jack‘s
lunch boxes at your house this morn-
ing? Were they filled the last min-
ute with what remained on the table
after breakfast, supplemented by some
of last night's meat and pie. or were
the boxes filled with dainty. appetiz-
Ing lunches, carefully planned and
packed?
Growing children have certain spe-
cial needs in the way of food. Like
grown people. they must be supplied
with what Is necessary for health and
""Dflh. but In addition. they must
be given, also, what is Deceasary for
flowth.
Even when children eat all their
meals at home, it is no easy matter
to see that they are prOperly fed; but
when they eat part of their meals at
school. the difficulty In much greater.
It is not easy to make food attraco
tIve. and to keep It Mean when it must
be packed and carried in a lunch
basket.
Filling Lunch Basket.
The basket lunch is harder to plan
and to prepare than the lunch at
home. To begin with. many foods can-
not be included in it. either because
they are not good cold or because they
cannot be conveniently packed or eas-
Ily carried. This leaves fewer foods
to choose from, and extra care Is nec-
essary to prevent sullleticss.
l‘araflln paper. parchment paper.
5?“! glasses, and tho paper cups and
containers for moist foods are a great
help in packing Illilt’lles‘. With these
helps, foods can Iw kept from slick-
ing to each other, and such half-solid
funds as sliced raw fruits. stewed
fruits. custards, and cottage cheese.
can be carried in perfect mnditlon.
Good Bread Important.
The quality of the broad used in the
basket lunch is csl‘ieciully important
because it is mn::mmly served in the
form of sandwiches and Is, therefore,
lNWAiilFFililD
Basket Lunches Require Thouilhl
mm is QUiIE mull
also are very useful for packing
lunches. and, like paralln and parch-
ment ypsper. may now be obtained at
a low price. particular-W if W‘u‘i‘fi. in
rather large quantities. If no provi-
siou is made in the school in serving
lunches, an extra napkin. either of pa-
per or cloth. should be put in the bus-
ket. to be spread over the school desk
when the lunch Is eaten. Napkins can
be made out of cotton crepe at a coat
of a very few cents each. The crepe
may be bought by the yard, and should
be cut into squares and, hinged. Such
napkins have the advantage of not
needing to be ironed.
In packing the lunch basket, put at
the bottom the things least likely to
crush. and wrap the sandwiches. etc”
into neat part-21a. not all in one.
OLD DRY-GDDDS BOX
AIDS BREAD MAKING
Contrivance Holds rDough at
Right‘ Temperature.
Kerouac Lamp or 16-Candla r
Light May Be Used for Heating—
Shallow Pan of Water on Low-
ar Shelf Keeps Air Moist.
(Pi-owed by tho Unlud dutc- omn-
ment of Agriculture.)
in making bread the housekeeper
often and: It difficult. particularly In
the winter months. to hold her sponge
or dough at the right temperature so
that It will rise In a shorter period
of time. She will find a sponge box
or bread raiser a great help In keep-
ing the proper temperature. Such a
box can be made from an ordinary
dry-goods packing box. The following
directions for making one are given
by the United States Department of
Agriculture in Farmers‘ Bulletin 027.
"Farm Home Conveniences."
A box 26 by '.‘0 by 20 Inches is a con-
venient size. About 10 Inches from
the bottom of the box a shelf made
of slats or strips of wood rests on
cleats fastened to the sides of the box.
A second shelf is placed 4 inches
above the lower one. The shelves can
be removed when cleaning the box.
Below the lower shelf a sheet of gal-
vanized iron. slightly wider than the
shelf. is inserted. it is curved in or-
der to make it slip In and stay In place
securely. This prevents scorching of
the lower shelf when a lamp In placed
below and also helps to distribute the
heat more evenly. The door is hinged
and fastened with a thumb latch or
hook and staple.
Several small holes are bored In the
lower and upper parts of the sides
and in the top of the box to promote
circulation of air. A cork. bored
through the center to admit a straight
themmmeter. is inserted in one of the
holes in the top of the box. A Fahren-
hcit chemical thermometer that regis-
ters as high as 100 degrees can be
used. Such a thermometer may be
ordered through a hardware dealer or
directly from an instrument dealer.
To avoid all danger of fire. the box
should be lined with asbestos or tin
when a kerosene lamp Ia used for
boating. A 16~candlepmver light will
heat the box well. or a small, Inexpen-
sive night lamp .may be placed In the
bottom. A shallow pan of water
should be put on the lower shelf so
that the air will be kept moist.
The bowl of sponge or pans of
dough are placed on the upper shelf.
The temperature of the box should be
kcpt as near St! dogrees F. as possible
(Ni to 88 degrees F.) whm bread I!
made in the quick way. If a sponge
is set overnight. 05 to 70 degrees F.
is the beucr temperature until the
dough Is made In the morning. after
which the temperature may be In-
t'l‘l‘llSt'l] to 86 degrees F. The tem-
Off to School, Lunch Box In Hand.
to be considered, not only as a food
In Itself, btlt also asp means of keep-
Ing other lunch needed foods In appe-
tizing and attractive condition.
Variety in breads. too. Is more im-
portant at this than at other meals. be-
cause of tho danger of monotony.
Wheat bread. wholewheat bread. corn.
rye. or outimal breads; nut. raisin,
and datc broads: beaten biscuit. rolls.
crisp baking.' powder or soda biscuit1
toast. zwiebach. and crackers may be
used In turn to give variety. “0‘18
hollowed out can be made it) hold a
large amount of sandwich fillings,
which is an advantage at times.
Packing the Lunch.
Many kinds of lunch boxes. pails and
baskets are now on the market. Be-
cause they can be washed and scalded
easily. the simplest boxes and baskets
are often better than the more elabo-
rate onea with compartments in which
to keep dishes, knives. forks and
spoon. \Vlth the increase In automo-
bile travel, well-constructed boxes and
baskets which an be easily cleaned
have come on the market with com~
partments for keeping food hot or
cold and for holding liquids. These
are, of course. suitable only for chil-
dren who ride back and forth. and par-
ticularly suitable where moral
lunches are put up in one household.
The precautions which must be
takento keepthefoodaelean and safe
difler with circumstances.
new they should be wrapped par-
ticularly well. In not “other. the
no of soft. moist M In which molds
makefndgemore
“Muhammad
peraturc In the box may be varied by
raising or lowering the flame of the
lump or by using warm or Cold water
in the shallow pan.
GDQD’TEST OF CHILD’S DIET
If Children Are Strong. Well Devel—
oped and Fm From Ailmenta,
Food Ia Suitable.
The health and appearance of chil-
dren are a good test of the whole-
sameness of their diet. it they are
strong, well developed for their ages,
free from ailments and full of energy
and ambition, one may safely say their
food agrees with them. But if they
are listless and ailing, or not so well
developed either physically or men-
tally as they should be. and if a com-
petent physician finds that there in
no special disease to account for these
had symptoms. a mother may well ask
herself if the food is right. and If not.
how she can make It '0.
O QM flag" ,I'
Prunes are richer and more nourish-
Ingeookedlntheovén.
A teaspoonrul of baking powder will
cream.
V,
aaa
Ouaottbenioeatwmtocook
MAIN
.'~t
heavier pope; towels of “black the name
straw, trimmed with a moire band and
dreamers.
TAILORED LINGERIE IS CHIC
tailored.
gowns.
type of garment agrees in simplicity
with the slim, boyish figure which still
prevails In “the vogue of youthful-
neon."
casings. are edged with strips of flat
insertion, which does not detract from
the “correctness” of’ the garment‘l
character, yet makes ‘lt. pi uantly
feminine. Through the plain
are usually run delicate ri ‘
soft panel ahadq and a, ndvolvnota
echoesthecoloroftheribbon inpip-
Inga around hem: and along seams.
hveuder antl‘golden'yetlow are 0hr
colors that enliven the pale fairies
from
Sign”.
4.5 '
x
c
‘5' k
a,
. .— 4:7 w,‘!
liEil tutu
Face Covering as important as
Other Articles Of Dress.
All Shades Appearing
Suite Ara Duplicated In the
Lacy Decoration.
To be becomingly veiled aid. ‘
woman greatly in being smartly
dressed. The selection of a veil is n)
important as the choice of any etha-
article of dress, especially so since
the right veil enhances a woman‘s
beauty to no inconsiderable extent.
while one that is not becoming will
accentuate the smallest defect. Worn-
,nn have come to realize this and
spend ever so much time a‘vd delib-
eration in purchasing they bits 8
flattering attire. . g
The veil is scarcely a matter of
season, yet at this time of the year
its vogue is particularly pronounced
—and no spring toilette appears com-
plete when It Is absent. This season
women are evincing an extraordinary
amount of enthusiasm over veils. due
to the fact that there is such grout
variety in color, shape and mesh.
All the shades appearing in the new
suits and dresses are duplicated In
veils. although brown, gray and black
predominate. Just as two shades ap-
pear In a dress. so we find different
colors in a single veil. The bedy or
main portion may be of chiil‘on and
have a trimming of Shetland mesh In
a contrasting hue, or it may be lhd'l
of a Rusaian mesh of one color com-
bined with Shetland in a decidedva
contrasting hue. Then again. a woven
dot or design may be of opposite tint,
from the veil Itself.
The uniting of different colors and
materials In a veil Is especially appar~
ent in those for motoring, yachting
and traveling. These are, of course,
of the long and flowing variety. Ar
import just arrived in this country is
of chiffon with a square piece of silk
Shetland inserted in the front.
USE OF CHIFFON IN SKIRTS
Two sfiadu of Pink Material Pro-
vide Combination That to Pretty
and Pleasing.
\
Two shades of pink chiffon—one I
deep rose and the other a pale coral—-
make a very pretty skirt. “'here the
bands of the darker shade are Inscri-
ed. narrow bands of shiny. paloblue
velvet satin arc hemstitcbcd into the
chiffon on each side with silver
threads. .
The quaint, tight-fitting bodice
shows a most interesting applica‘tiou
of the satih bands on the picturesque
flchu. This Is attained by having the
two tones of chiffon outlined by the
blue violet satin, which gives a moat
delightful appearance. The bodice it-
self is fashioned from two-toned satin.
in rose and while it possesses a cer-
tain silvery effect. The bright side 0!
the satin Is used for the corsage.
which Is drawn tightly to one side.
The girdle shows the pale side of
the satin. This. however, is further
enriched with a narrow band of tar-
quoise satin as well as two mamtii!~
cent flowers. (inc is originated In
orange yellow. while the other is I
rosecolored creation.
FASHIONS FOR THE KIDDIES
An attractive tailored hat of Milan
Plain Top: to Chemise, Nightgown,
slip. and Camisoles Now the
Favorite Style.
There Is a penchant for plain. or
tops to Chemises. night-
slips and camisoles. This
Occasionally these plain bems.’ or
lot
Penmapriconmaqrrenenblue.
.
_ no .
- v. ,.
. g.
in the New
6
i:
f“; N‘ ‘
w
blue. the coat ct w
“'rap {1‘0in ;'
popular for qr... . .
Square Pitt-vs i»-
nttractivo irmii'
spring.
I‘al‘is hills {w .
which swoop to zl- ~
L59 Wald.
For sport or :E '
styles like III‘l
materials.
Satin and .7.;
equally populai .~
Spring Iiill\,
Novt-ltn-x .t»
merits. arc ind»-
0! the spring w] .
CIUSlt‘l't-ti LH.
and upturnmi '
Bpring‘s Sillitfi
Contrthtin;~
combined in a
many of the :v‘
A smart in-
velours is tow?-
and has tiic in ..~
bOIt‘S Iltillliii \I. "
Spring (-w l 'v ,
plating tin» i-.- .
in many u.
luiucd by nun;
draperies, of it:- x:
A smart
Inllcd of Ida-it ,
(lion [limited :1: t‘w
Tilt‘ Irluit l\
black lll'l' int .
MESHES CF FUSE
Woven Dot, éiud
Vogue—Wm .
th
Nx T:-
lii \\
For iiii‘ tn.§.'v
tors in suit‘l-
rather than u. ..'
Is the Iiu>>inn 1»
(‘Ilhi‘l‘ Ill sunny. .'
SQllill‘l‘
Then thorc :nv
meshes with .
large chi-Lilli 1'»
very popular.
color as woll w -
The woman
and cannot liith -t
colors has not i...
signers and Ii..‘t‘
have not only 1‘ ~
CSt Styles in \c:
solid black, but p
especially for h. r.
A square TllillItI <1 V
In black with a ‘
is bound with an
Worn ovcr tho h:.: v
drawn about tlu- m.
t!t>l
' corners are left 1H 1
Another manner of w-
veil Is to arrange it
that the points lzut.
mill and on eitlio: ~ 1’
Then there are u'
of fancy
grain ribbon llt‘t‘kinhw.
bound with crcpc and
'black or white.
Ditties! mops and
can be made at homo
mop or the duster in
some vegetable oil, suvb
cottonseed. and gasoline or ..t
“‘- about one tablespoon
one pint of gasoline he
should be no fire in the
tie .uollne Is used.
~.
oi:
WWW
dill”? mid be hum!
gasoline has mrmm’
evenly dmflbuud
be wash
Willing“
NS
étill: ‘FRAENCH WAL
KING an
This is a walk .9 5m 0;
Ur Is deco
with English emb'c at.“ W
NOTES on ”spams foetal
..I
'\ “1,.
5t ORIGII
meshes int i...
HOME-MADE DUSTL
CMWnience That is Dust May
.0 Slnltlry LaborSax'cr ,
Be Easily Made.
It, tiles" all"
erl are sanitary lnbcr‘c
h.‘ (I Hull
3 toitii‘t'" ‘
"WI
y.
to ten
wt.“
:- tunic
1" i “In
' triad.
‘-t..' min
11.; sin“
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“amt;
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third d
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4'”
1' him
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$3.31, III
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till“.
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or“ ”y.
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less ”‘6 ‘5
till"
Til“!
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fill of "u to
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Norwalk Chronicler