~I
,.
.I.
.c'v
{
i'
. . hit cupfus of sugar.
.. .Ilk with one quart of water,
Lhe with the fruit mixture.
5* cupful of cooked cereal,
’r/lfigred'
' buttered
7" son. Weston News
that risoth Iato must trot all
“other Richard.
WHAT sHALL we eA‘v.
small family fond of chop
home-made variety will be
found most appetising.
Chop Susy—Cut celery
into two-inch strips. then
shred. not too thin; cut
one onion in bits. Fry
one pound of very thinly
sliced round steak, which
is cut into inch squares.
in auet fat. When brown..
add a little water and
simmer, adding more wa-
ter until the meat has
med an hour. then add the vege-
hllee. salt, pepper and a halt tea-
.onfnl of sugar with two or three
‘fllespoonfuls of Figi sauce. which
“es in small bottles retailing for
“duty cents. The amount of season-
'k depends upon the taste; a spoon-
‘fl or two of caramel (browned sugar
.31! water) adds a richness of color
,illch makes the product more like
.2 Chinese chop intey.
; Junkot ice Cream—This is not a
new dish. but the sauce used with it
-kcs a rather unusual one. To one
“ft of rich milk and one cupful of
cum. warm to lukewarm, add one
hket tabltt distant-d in a tablespoon-
W of water. mix “ell. add one cup-
,fll of sugar and one tablespoonful of
-:’Inilla pour into the i‘rtczer can and
;ht stand in a warm rOom until the
hket is Si‘l, then chill and freeze its
.ual. When ready to serve. pttt the
mm in long stemmed glasses and
me with
_ flutterscotch Sauce.—Put into a dou-
ble boiler. set over liolling'water, one
mini of cream. one cttpi'ul of sugar.
Ole cupnt of dark corn sirup, mix
thoroughly and let cook over boiling
tutor for one hour; then ltcat In one
*SSertspooni'ul of butter and one-httif
poonful of vanilla extract.
A Delicate Frozen Dish.-—llcnt a
t of cre:.nn I'-:‘-oliu\i from the the
I! add one- half cupful of HIL’. tr and
'F Ieaspoonful Of Vanilla; stir until the
mr is diss lved. then freeze. ('ouk
behalf cu ml of sugar with unter
'to dissolvo un'il It spins a thread.
ug over a I.- f'l't n I'L'L' uhiie and beat
.I'II‘HV until mid. “hen the cnulu
partlv flu," Ill (pen the can. scrape
n the suits .tl.i! turn In the frost-
g. Repatk and stir until frozen.
Ive. with a thicl. hot maple sauce.
vored with v.tttil':i, and hill! (‘liulilunl
lnuts. Si me Let over the cream.
(O. 1921. “islet-n Keir-paper Union.)
:—
‘l'hcre must be no stint of labor
Where Inl'or will tell for our neigh-
" hrn' happiness. but no wasteful ex-
. hvsgance of it “Lt-re it vull not
5 profit.
SOMETHING TO EAT.
When fresh milk is not available
"hy not. use condensed or evaporated
milk? it most delicate
soup may he prepared
with a can or unsweet-
cncd milk and a can of
put soup. ill-at them to-
gether itlitl serve piping
hill.
Banana ice Cream;—
l'ci-I and mash six bann-
nas', avlti the strained
film: of half a lemvn. one and one-
ln-ut to a cream.
of condensed
and coni-
l-‘reeze.
tun-thirds
5Dilute l\\u pint cam.
and
flux one-third salt
-
. “you Pudding With Pruneu—Tnke
two cup-
“! of sweet milk, two taint-spoonfuls
' d’hntter, one-halt teaspoouful of salt.
~ yolks of two eggs. sugar to taste.
‘ flavor “jib a bit of lemon peel.
ms- and cook slowly In
1-. :ii: ing dish. When firm
We from the men and cover with
Med primes from union the stones
.1. been rcmmcd; spread over this
‘5}! W& beaten whites of two eggs. to
Mich a pinch of salt four tablespoon-
”u of sugar and a grating of lemon
.nl has been added. Return to the
m to broun. Serve with cream.
’ Rosy Manuals-Break halt a
”age of macaroni into short lengths
.6 cook until tender in boiling salted
2:1.” In the meantime open one pint
‘ “unto soup and dilute it with one-
.“ can of boiling water. Add to
.h one tablespoonful or minced ou-
fl. two tablespoontuls of chopped cel-
' Cy. a pinch of ground cloves. a pinch
- soda and tvvo tableapoonfuls of
0d butter. Drain the ma’caroni
bleach with cold water; add one
who at butter and two table-
.4?" of cornstarch with this.
the tomato soup mixture and Cook
.97 tree from lumps. an. rudy
farm at grated cheese. better a
.bsking didi sud put in a lay.
accrual. cover with nice and
choosoaud 5 with paprika
k
('i it!
have a cage. or n
that looks like a cape. or a coat
rnl' may
buck. and go forth “illl
assurance that you are in lite llltnll'.
no matter where you journey. Array-ti
In these Ingenious and graceful wraps.
With their "1min; lulu. UIH' mnv sail
with confident-e ~trnigli: t» Paris; for
llIPri- one will jnlli u KIN-iii} t'tlit.\'\:tli,\‘
of ample garments of like character—-
nil ltiure or less close kin tn the cape.
There are many of them “Itli l-ig
{iiiit'iftll sit-tweet and \vitlt \Ividl)‘ color-
with a cape
fm linings; silks “ith a ilornl pattern.
or wool cpouge embroidered in con-
‘irailtlng rulors and it happens that
these linings are revealed ly m-nns
of the loose Slt'I-Vt's and in
other ways.
Wraps are ileVelopt-d in wo-d and In
silk or fibre silk material.- Gabardine.
soft serge. homo-spun and a soft.
loosely “oven cloth that resembles it
have made inroads upon the popular-
ity of duvc-tyii and similar cloths-
among the Wuols. The heavy crepe nnd
knitted weaves in silk sl.:trt- favor
with crepe tie chine and satin. in the
silks. Everything consptres to make
this a mum of beautiful and digni-
fied wraps. Long shawl collars and
loose sleeves. or no sleeves. have a
or split
4
look or spring and touches of color in
stitching or color in hemmiags, em-
phasize this springtime tiavoc.
Two good examples of current styles.
In wraps that are practical as well
its handsome. are shown above.
They are both developed in Wool
cloths; that at the left. in dark
blue with twice lining in crepe and
beige braid fur trimming. A warm
tan or taupe gray. or any of the
fashionable colors might be chm-en
for the model at the right. embroidered
in self t‘ulnr (if in contrasting colors.
The cut-e pure and simple and the
cnpc- culliplt'x must not be overlooked
in ro-porting wraps for summer time.
They hang usually from deep yoke:
and with considerable flare. A very
handsome one in which light and
dark gray homespun join forces has a
deep yoke of the lighter gray. a long
shawl collar of the dark gray and the
body of the “rap cut in long petals of
the light shade bordered with the
darker.
mama-1mm
Organdies Blotm Anew - |
5
HEN they are working with or-
gandie, or organdle in combina-
tion with other materials. designers
are handling mediums that prove an
inspiration to them. The exhaustlnsa
variety in which they are. turning out
midsummer dresses is explained by the
beauty of orgnndie and its adaptability.
And this enchanting material has been
presented this season in the plain
weaves—in lace organdles and in em-
broidered and barred patterns. It
has been made up with ginghams and
other cottoa goods. with tafletas and
other silks and in lovely color com-
binations of the plain weave.
Orgnndie in one color was used tor
the pretty dress at the loft ot-thc
two pictured here. It is very simple .
with plain undershirt. long tunic
banded with wide. hematitched tucks
and nut-plies waist with achu collar.
The edges of, the waist are pieoted.
'00 and taking the place of a glans
It the lids mu
I
vritn organdie are endless. the gingham
usually playing the role or founda-
tion for an organdie overdress. But
occasionally a designer uses gingham
as a decoration on organdie. as when
checked patterns intrigue her to cut
out' battlemsnt harden or pointed
In the pretty hook at the right ct the
picture glam provides both the
under-skirt and bands tor decanting
bodice and apron or organdie. White
organdlo in this model appears with
red and white gingham. but usually
a colored organdio'is used with ging-
ham in a color and white. and is
borders or them. or to make bandings~
This novel outfit sows sac of the
new blanket skirts. The sweater Is of
Russian blouse style and harmonisos
with the tones in tho plaid a! the
skirt.
THE CREPE DE CHINE SUP
68th on... cam Feature .1 Non-
iigoos Plotted Ind Shirred
With Laos Top.
Negligeea are often composed of a
crepe de chine slip, platted or shlrred
with a lace top and draped with a
short coat of matching georgette
crepe. with the same lace around the
mixes. The same tI‘n materials are
combined in a different way in a
model of crepe de ch no, with geoc-
gette crepe sleeves set in and geor-
gette finishing ruitlcs. Other coatiike
models of crepe de chine are made
with self rallies for a tinlsh. and slip-
over styles are finished with simple
embroidery. Coral stitching on blue
gives a pleasing elect on a model
which can be worn closed at the neck
or turned back in rovers.
A breakfast coat made of flesh and
orchid changeable satin has a narrow
shawl collar with radios made In a
double scalloped arrangement of H
or orchid georgette placed sroun t e
slaves and around the bottom of the
mat. This cost fastens at one side.
the girdle passing around and lying
at the other side. Other styles are
made with self material ruches and
cording. tho ruches being stitched in
tinsel. which gives a pretty touch.
Some taffeta breakfast costs are
platted. cut plain with short kimono
sleeves at top, and have the wide-
plaited section applied at a low hip-
Ilne. Sometimes variety is given by
placing the plans at the trout and
sides. leaving the back plain. The
collar and sleeve rattles are tightly
plaited. _ -
VEILS ARE WORN IN PARIS
Face Coverings Important and Natty
of the Omar-test Hats Ans
Draped With loch.
At the moment in Paris, veils are
extremely important. and many of the
smartest hats depend almost entirely
on the placement of their veil for chic.
in consequence. veiling house! are
making novelties that are interesting.
One of the most striking has the
shape of a semi-circle. to be won:
round the front of the hat. veiling the
eyes and sometimes the mouth. An-
other is square-shaped. with a long
end at one corner that is supposed to
fall from the side at the 'hat; and
others are various shape“. with ends
or tails to be draped from the but.
all of them embroidered mosh.
One small circular veil is plain mesh
with its edge finished by a triangular
border made of heavier cord mesh a 12
one-tong" triangle. about six tall:
long to fall over one side of the hat.
An Egyptian veil of diet mesh with
embmldered chiu'on border is caught
under the chin. The mesh is in such
shades as caster. brown or black: wl
the chiflon border at pale pink
“its chiflon.
SADDLE M0 0R CHAIR BACK
W
_ culture.
WSW
Vcsctchio is W Rich
in Iron mom ot Host Im-
pottant Vitamin».
iliIlEll motto Mimi;
Except tor special Reasons simplest
Methods Ans lost in Cooking—It j
‘ Takes Much Patience and
Water to Wash Clean.
(Prepared by the United States.Depsrt-
ment of Agriculture.)
One of the first vegetables in the
garden or on the market in the early
spring is that reliable stand-by—
apinach. The shoots should be cut reg-
ularly; if not. the old shoots become
tough and rank flavored.
Spinach furnishes little body energy.
but It is exceptionally rich in iron and
is one of the Important vitamines. and
so is a valuable food. say specialists in
the United States Department 0! Agri-
It collision little starch and
only a suggestion of sugar. and is
therefore one of the vegetables that
physicians include in the bill of fare
of many invalids who require a diet
without these carbohydrates.
Cheap in First Cost.
Like most other vegetables, it is
rarely mated to perfection. yet it is
not dimcuit to prepare. Except for
special muons. the simplest methods
are the besch this vegetable. No
matter how cheap the raw spinach may
be. it is always expensive in one
thing—labor. it taken a good deal of
time. water. and patience to wash it
clean.
To clean the spinach cut oil the
roots. break the leaves apart and dmp
them into a large pan of water. fin”
them well. and lift them into a Md
pan of water. Do not pour the water
oil over the spinach or the grit that
has been washed ott‘ will get back on
the leaves. (‘otttinue washing in clean
waters until there i.- nnt a trace of
sand on the bottom of the pun. if the
spinach is at all wilted. let it stand
In cold water until it becomes fresh
and crisp. Drain from this water
and hlimch as follows: _
For half a peck of spinach put in a
large saucepan 3 quarts of boiling
water and 1 tablespoon of nit. Put
the drained spinach in the boiling
water and let it boll to minutes. count-
ing from the time It begins to boil.
When it begins to boil. draw the cover
of the saucepan a little to one side.
to ailmv the steam to escape. At the
end of 10 minutes pour the spinach.
into a colander. and when the hot
water has passed off pour cold water:
over it. Let it drain vrell and mince
mam o'nne. as is suitable for the
manner in which it is to be served.
fine peck of spinach will make about
1155 pints when blanched and minced.
Bpinaoh With Egg. ‘
M peck spinach.
3 tablespoons butter or other fat.
K teaspoon pepper.
2 1'!!!-
8 teaspoons salt.
Wash and blanch the spinach. using
two teaspoons of the salt in the water
in which the vegetable is boiled.
Drain the blanched spinach and chop
rather flue. return it to the mucepsn.
tttt"
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i
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i" gfli
fi"‘v
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[National atop improvement Ionics.)
. l EARLY way use now has a
i 8m Liv. Stock Show. where
theaficsotthenembscsot the boys'
and girls’ clubs are sure to receive the
most enthusiastic sttatiou.
“The practice of loosl bunkers and
other public-spirited men who are pri-
marily interested in building up the
It“: . y
9 ho)" Ind K,f‘KI .
foundation of g i..- ’ "4W“ "Iii
Wmotseommunity 1n“... ._ ,
in oflcring cash prize. tor the beat am We“! hard 2.. a. i. at.” "i
”cannot be too highly commend "Wk” “"1 “ill-4 .1: .15....4 .‘ F In
ad" nys Hr. Frank Buckes, \ice “"i'flvmznn .9 ... '55.‘“'““
President, American Steel and Wire “WW min a :., - . ..... 5,":
'l u
we ('th can inn. .. ~-
Oompsny. . ”.5: ,
"In many localities the boys’ and “‘35" ”m
gifls' dull, under theshbehsdcrand ntfl‘t‘n our v-'.5‘ ., ,5...
under the mimic supervision of the fin". “”15 “1-? v -‘. w .5 V; '”-“'
county agent, have imported wloads ”’“f- “M {in ~ - .W
of blooded calves and arrangements “9” (”min-l aw w ., , 5.41:“
have been made with the local bani.- “III-LE in a 1:,” I
for the boys on their own unsecured “in m...) .
notes to buy these animals, and to the the rural .~ - 0‘
credit of the young stock rsisers it awe a “hm? ' ’ . "
may he said that .tdom or nevor does rum m..- . .3:
one of these contestants (all to pay “Wk 1.. tin ., , .,
an obligation in full. n-zuiar m ~. '
“‘l'he result can scarcely bemcasurcd. izrvly 9., 2;.. "'
In the first place it develops the man- "It lt- mu». ;-_- ..
uality in each boy to unite hlmla‘lf tug ‘llil thew . » .. 7"
“1%“3” mend, it teaches him ant trtzc vitmvr :-.' ' . 4.." '
Inal husbandry in a way which nevvr Show has 1.... ,, 4 if“
can be learned from books; it engcn- inl cant... 5 ~1-
ders s Qirit. of emulation among the “hub mid; 1.. .~.. .,. no!“
youth of tbs neighborhood, creating an test-- )5 the ; tin -. ... 5X.“
aristocracy of achievement; it reflects in the fall. shut» , a.
the mm. mix-it throughout the entire prize animal itm- ”a... «1
family and as a usual thing the boys the town all lue :.. -,~ ”9:,“
and girls who are not in the animal and the while i tuner. at -_5.;A,‘flu‘1'“
contests have started something else lit-Ia; ani with nun. ..... 'h
in another direction fully as commend Judge's t. and T35. .. . I.
able; finally it teach. the value oi mun.tv rpm at i. -. -. u," 5,.
the (thud-r and how to produce Live hint: ei wrrk l‘~ “Kg Tract,
stock most economically. nu-ds.‘ '
’-
r
Sveltline 83492911]
apparel for
Stylish Stout Figures
This Slslcm Italics in. TN . . -te
wardrobe of {as} llnll'll l a ‘ we'v ‘
proportioned garmcnts um Ii ‘ 'g‘ ‘
women the cnvicd ”St51:~ii\v:-"-; rr. ‘
D0 away with needless. t.n.»".~‘ a: at :1-
Ungs and alterations.
Insist on St-cltlinc Sis/cm l
DRESSES SUITS- COATS- SKIRTS
BLOL‘SES- cougars
BRASSIERES LN‘DLRWI'AR
rp7rri 1
n: 6"! d0": now carry a flu? (in! IQ!“ Sir.’:.’rv:r $13?" :7”
WRITE FOR BOOKLET y
illustrating latest styles of Svcltltne System appari-i nrti it . g how
you may gain a stylish. slender appearance.
MADAME SVELTLINE l
47 We. 34d. 5m. New Yon, uni
THE ORIGINAL HOME-MADE SALAD
DRESSING
Richard Hellman's
Blue Ribbon Mayonnaise
TO ENJOY A PERFECT SALAD
TRY IT ' '
12c and 30c. 'Ask Your llculcr.
F. D. LAW I ON
12 Chestnut Street South \or“ 511“
.plnaoh is so lspscisily Valuablq
VQOMIS
and add the salt. pepper. and butter or
other fat. Place on the are and coat
hot dish and urntsb with the hard-i‘
boiled figs. cut in slice: 4'
lplnlch Cooked Without Water. '
Fresh spillach when washed holds
enough water for cooking. Put tho
spinach into a covered saucepan '
cook for ten minutes. Press down
dutngthecookiag. "Attire-dotted
minutes turn the pinch into a chop-
piagbowhaadmlacerstherflno. 30-;
turn to thessucepan and add $03.1
casings allowing (or ball spuk
“mung-nus
ten minutes. Reap in a we on sl '
turntlésptnschovorsevenltimos'
-.---_----.-.--------
MEN’S AND YOUNG MEN'S
SUITS
Values up to $40. 00
$15 $25
J ACOBY’S
"nous: or mpmmnnun GOOD CLOTHES
Gehebe’s D..."
We tion If it's Hon-m"- /
AMERICAN PORCELAIN 50
Stockfimnerware. Also Complete Diunoi Sets, h
Pieces. Many Attractive Patterns in al I] the
Intact Colorings
Prompt
K
1591
I
south Nor-walk
___/
' I“W m
r 5‘ , . “.1. a. ’
1"
v...
«.1 Adv.
Norwalk Chronicler