U».
.2
‘ tour smoothed
n--
«G» — neon with salt and
i
in»:
haven-Irvin. m" are use.
—_——__4.. -..,
% KlTCIlm
offing
(9. I’ll. \vVeeterI Newspaper Union.)
I I find the earth not gray but rosy;
Heaven not grim but fair of hue.
$30 i stop? 1 pluck a pony;
Do I stare? Ali's blue.
‘ hast-l MUSHR
. l
—Robc rt Browning.
.—
OOMS UP TO DATE.
We may now begin to look in the
s and pastures for the delicious
’ mushrooms. The
following are a
few of the delec-
table dishes
which may be
'p r e p a red with
them:
Stufted Muah-
roome—Tnke the
mushrooms. remove the
oven Sized
films. peel the taps and till a mush-
‘lIoIn cap with. chopped chicken. beet
“sue. "bullies and cream, either of
1*
:-
Oe meats or hotl. ”Butter a pan and
Cl: the stuffed mushrooms therein:
aver with a mushroom of the same
l‘e, add a little lemon Juice. a dash
d orange Juice and cover. then cook
'I a slow oven for l2 minutes. Serve
p toast. To the Juice in tile pan add
I little meat glace. a pinch of minced
mley. and pour over the mush-
booms.
Mushrooms Eugenie.—(‘hop one-half
hull of frm‘i peeled mus‘hrooms:
Opt. into a saucepan with two table
.ooni'tlls of butter and let them stew
‘over a slow fire: the stems from half
in pound of nlu~hrooms may be llFt-(l
innomiculiy. lhilifl the clips by sauteA
Ihg them in bum-r. and dish them up
{.1 squares or lIl’l'llti tried in butter.
.11! tile chopped llluuhl‘onmu now illlll
lone-fourth cllpful, of uhite sauce and
iOGhalf cuptui t-renm; setwoll uitll
alt, paprll-a, and pour around tile
Infillrooms.
EARLY every liq-essily tilltl all of
the luxuries of the layette prmc
fascinating work “hen the time comes
to make them. Women delight ill faith.
tolling pretty, diminutive belongings
for the baby. especially if they may
be made of line or luxurious materials.
and it seems they are turning more
and more to ribbons. There is such a
Ions: list of things for the iayette that
are made of ribbons these days that it
seems as if ingenious and prollilc
milid< .solllewhere must be busy all
the time thinking only of two things——
luyeitt's and ribbons.
.lllst a few of the new articles de-
Muehrooma Manhattan—Put six or.
idght good «ill-d lllll“iil"'t|lll§ in squares
(III! cook them ill l-llttel'; mid three
ounces of hell cleaned oyster cruhu;
"hen nearlr choked add a quarter of
I cup of \tllitc Miller. ll tlzlsll of fruit
I
l
.fiice and the _\oli\'~ of two l-lrgs;‘
twlfion llighi) :mi put tl ttlluhspoolr,
iflll of lllixlllt‘v- lrru rhino rumeitinsi
ind flil “'l‘ill the following: To a
mint of purel- oi' ltlll~lll'oul:l- iltlll lllt"
‘whitcs of tim-v “hipped to a
rd”! froth. Poo: six to eight minute-l
)In a moderate men. To prepare the
:nunhrooms ,cht-p tin-m. rook ill but-
tcr. add cream. add wt: to bind. sea- i
inn to them. i
Joillld¢.——itilsnl\'e two zinlfl'u of
filly in three lv'llts of boiilnu naterfi
“PD cold “till the jiill't' of a lt'lllltll
P.3d SUKill‘, if lll‘t'lil'tl.
M; Mme
- THE -
(Q). iii-'i \‘vt‘r cyn .\‘l-._I1-api-r l'ulnn)
I‘L'L'V
.‘__‘..__. _ “.‘_ _—...
u only "Lani" cmlbi talk to myself
.-* As 1 km w lulu a your sign,
I could tvil li'll a lot
t “'(‘il..l s.l\l- llllll it lot,
0! iiiil’lgs it- ()JKLI to know.
-l{ipllng.
THE ODORlFEl—TOUS BULB.
The essential oil \lhich is so pro-
mnced ill the makes it in—
\;.!tlllllle its a “nun veg-
etable. .
Scrambled Onions. —‘
union
i
l
\thbli. ('lll up lilitl cooks
in boiling “itit‘l' tlto ,
0r illl‘t't‘ lllllll‘ilt'fl of 1‘
young iti'l-l'll onions. Al- 5
low the “lilt‘l‘ to cook.
away. leax int: just enough i
to prevent burning. in'
a frying you place a tliliitwpoonfui of
Enron fat; mid to this as many: eggs.
as needed to wrve. let cool; until [lltfi
whites :ll‘l‘ set. then gently sl-t‘umhie'
with tile llllilllk', Season ililil rl-ru'.
(bid boiled milling may be liNt'ti, iltitl-;
fix a tllluitwtwnltlrtful of milk for each
qg used.
Young Onions With Egg Sauce.———
(101') young onions and moi.- until
tender ill milk. Drain and thickcuf
u milk With one tllblesxloonflll of‘
in n “(ii-llmiio'il egg.
Add butter and two llnrd'COtlkL'il eggs.
chopped.
Onion St. p. French.—~liro\vn all
large sliced onions ill two tablespoon-
fhls of butter. then sprinkle with two
tlblespnont‘llls of flour, stirring until
W flour is bronned. Thin with it
Out of meat stock or liquor left from i
asked peas; stirfillntll creamy. Sea-i
mm with pepper find salt. simmer 15-
flmltes, put through a sieve and '
Isa-re with croutons. Add a sprinkling ’
d cheese. if desired.
Onion Chowder.—\Vash. peel and
chop enough onions to make one pint.
re enough potatoes to fill squat-t
nature. Place. the onions in a kettle
‘Hdlng three quarts of boiling water,
(wk thirty minutes, add the potatoes.
pepper and cook
.~ hour longer. While cooking. sea-
.Imu vvith a teaspoonful each of parsley.
Mliiand aweetpeppers; add twol
fuls at butter. To increase '
Wv—adlr all ohm milk
I
l
i
l
I
a.
: A
i
signed in ribbons are shown here. but
they include such gifts as friends like
in make. in addition there are many
small bags. ribbon-lined baskets. pin-
.‘u-xhioun, hooters. sleeve and rock gar-
ters. DOWs for the carriage robe and
v small bows and rosettes to lil't‘k ollt
, little dresses.
Each of these. as well
as the articles [lil'llil't'd. are made in
many different ways.
Little boob-es of ribbon bid fair to
usurp the place of the knitted or
crocheted boot and tin-y are provided
with hoott-e l'flhlԤ_ also made of rib.
boll. line of these is shown at the tOp
of the pl‘ture. it is simply an ell-
velope of satin ribbon having the flap
Ribbon and tlfl'l-effayette
fastened down with two snap ratta-
ers adorned with two rosettes of baby
ribbon placed over the fasteners.
These cases are made in several
shapes. as circular pieces with pockets
attached to one side for holding the
bootees and shirrillga of baby ribbon
for decorations.
A coat hanger, as pictured. is made
of a thin mull Joined together in strips,
having the seams bound with narrow
ribbon. It is atllfted with lavender
and tinished oti' with a rosette of nar-
row ribbon. ln thin banker the hook
is wound with ribbon. Wide. aoft
satin ribbon is Used for the (‘ID and
Jacket pictured. with narrow Val lace
and narrow figured ribbon making the
pretty decorations. The cap hal lira
of Satin ribbon. The pretty sleeve
guru-n employ satin ribbon shifted
over narrow lint elastic with little rib-
bon roses and loops distinguish”!
themselves as a finishing touch. Then
are rilllnl't‘rless sachet bags made of
bits of ribbon and the devices for hold-
ing safety pins are endlessly varied.
r Fine, Plain Hats for Children
FIT-3R she has passed her third
birthday the little maid arrives
at the threshold of her millinery ex-
periences and begins to wear blocked
' hats. If it be summer time she comes
into poasesslon of a fine soft milan or
other straw and for’ winter she finds
herself in possession of beaver ‘or felt
headwear. In either case the hat will
be simple in design and in trimming
. and or the same character as those
made for her each season until she is
counting her years in “teens.”
It is astonishing. to find the great
variety In
collide-(that they must suit in:
Mahmoud”
l‘
t deem! -
of fallle rlbbtm with short ends at the
back. Only good.qualities~tn ribbon
are used on these hats because they
must see much service. At the top or
the group a shape that is very cue
cessfui for girls from seven to sixteen
is shown. It is the. wide-brlmmed
Trench sailor shape in miiaa with its
Lbrim edged with a flange of the braid
in a darker color or shade than that
lnthebodyofthehat. lthaaawide
collar and sash ends of heavy ribbon.
At the right or it another little bonnet-
shapa for younger girls appea with
square crown above it: Malawian
and out: of ribbon. Below is another
variation» of the French sailor reveal-
ing a m up-tura tn brim
larger crown than the a senor“. her
a very little‘mias one may
bonnet Vith mtlaa_ brim 15d
i
murun or; WHlTE FLAME.
Dangerous Micro-organisms Are
.30.” Against Enemies of Human
i
i
t
I
l
i
i
I
«museums:
An interesting tallleuc at white flan.
net to stitched In navy and worn with:
a email quataecerne of straw. method.
with blue chines.
THE WELL-CHOSEN JEWELRY
Oecoratlone of the Sort should la la-
oomtng to Wear-er and in Han
mony With Cootumo.
“‘hctller one wears pearls culled!
from the bliny deep and sold it fair!
uloua sums. or the far more moduli
trroduct of synthetic art, the intrinslci
value of the Jewels is as naught com-i
pared ulth the fact ml to whether or;
not they are becoming to the wealth!
and in harmony with her characterize
tics of mlume. style and surround-
lags.
There is an indelnite Je no sale
quot about the use vi Jewelry, which;
if not handled delicately" and subtly.
easily slides from use into abuse. Since:
pearls are less arrogant in their hau-i
teur than diamonda;_tlley can be wom‘
with the greater safely and good taste.
on many (K‘t‘I‘OIAK. as their left sheen‘
never ofl'enda like the brilliant sparkle:
of the many faced gems. such as die-i
month. rubies and emeralds. . ’
This year’s models in Jewelry lend
ample scope to the imagination and“
fanciful tastes o! the lovers of Jew
elry. as seminal-Nous Jewels. known.
as costume Jewelry-are to be had in ill-i
llnlte variety. This mull-ts of stones
of minor \aiue. also many compost-i
lions artistically seband vividly col-
cred. There are strings of even and
vaflqated designs of vn'ld Jade.
amber. coral or jet. usually worn with
earrings to match. These fanciful
nets are a tmon to many women. since.
they otter so many individual stylm;
if the individual falls in the proper
eelection of the tilting thing. surely
it is not the luck of that choice that
guides her earring taste. but perchance
ignorance of the laws of taste. good‘
or bad. in the line of Jewelry.
Just as truly as certain gowns are
distinctly good taste on certain 06
cnslons. Just as truly are there Jew-
els. be they ever so handsome. that
are decidedly out of keeping at cer-
tain times and places.
ginning work. scald- all
FASHION NOTES
It is not unlikely that the loft felt!
hat. untrimmed except for a le
large flower. that l'aris lntrodu for
early spring wear. will be utilised all
summer. for these soft felt. are most
comfortable for sport wear. ,
The campus coat made of camel‘s
hair is a slip-on V-neck sweater that
Is new and fast meeting with favor.
These smart sweaters come in all the
popuhlr colors. aae‘pialn knit and in i
waistline length that makes them par-t
tlcularly desirable (5‘ wear under the
sport suit. _ '
The. knitted scarf daily gains in
favor, for it is.the logical neckplece
to wear with the sport or general util-
ity spring suit. Scarfs of striped
knitted silk give a delightful color
note to the practical suit. as do
scarf: of brushed wool dfllgned in
two-color block effect.
Pin-check gingham is a favored ma-
terial for little ‘gtris‘ sumuer play-
time frocks. Many of these practical
little frocks ago made exceedingly
smart by a good-taste placement or
embroidery done in lack: others are
made very dainty yetmoro or less
tailomd in elect by collar and cans.
belt bud pocket' laps or white pique.
um novelty‘ea'ecu la vau- are be-
ing used. , and the long-made veil
to be enjoying mondhvor than
Heartless ilAtlDtlth
communes roan
Found Everywhere.
Race by Protecting Feed From
Dirt, Filth ,and Files and
Keep It in Clean Place.
Dangerous micro-organisms. known
as "germs." as well as those which cause
food to spoil. are often to be found in
food— which has been carelessly han-
dled. Typhoid and scarlet feversfi
tuberculosis. colds. influenza, diph-
thcria, and other diseases may be
carried by food. Most so-called food
poisoning ls due to harmful micro-
organisms carried into the body by
food which has been contaminated
either by accident fir carelessneao.
These organisms are to be found
everywhere. but especially in dust.
dirt and filth. They are often carried
by tiles, rennin and household pests.
They may also get into food from un~
washed hands or from dishes which
may appear clean but are not.
To guard against these microscopli:
enemies of the human race. protect
the food from dirt. lllth and files by
keeping it in clean places and in
clean receptacles, say Department of
Agriculture specialists. insist that
every person who handles food or
dishes washes the hands before be-
e dishes.
dries them with towels was out In
boiling water. or drain- them 'dry.
(‘are should be taken to cover the
mouth and nose in ensuing and
coughing. mnicularly who near food.
MAKE CLOTHES LAST LONGER
cement. been Become dhabby
Not Given 600d CIN—Alring
and Washing Is Urged.
If
Garments even of the best quality.
design and workmanship will soon be-
come shabby through lack of care.
”a the other hand. those that may
have cost only half as much may be
kept trim and fresh for a «insider-
:ll-le length or time through palaalgk-
loc care. '
(‘otlon and linen garments. es-
pccially those that touch the skin or
arr- vvorn in hot weather. should be
carefully aired and frcquently washed.
because they absorb oil and perspira~
linn from the body. If dresses. waists
llouee Ming evidence of the
cm. for ribbon 'J‘tmmirg
de chine with bow. of tattle ribbon. The second t'Cusr
In keeping with the demand for fringes, is mad
It 6a c4 crepe
v- c'der to be-
e cf a Scar sh shawl.
vsiltllsuttofim“ i
llllilill’S GDWNS
influence at the Old Land of
Castle: ls Much in Evidence
in Princes.
WES Willi SUMMER FUBS
Apparel Trimmed With Quantities of
Ribbon” and Wanted Sultan
ant tl uter tart ex is a e care- TN..." After-d. "m Win. (med with “in. w - ~ . w m
toiero nl r .,.,‘.
fully placed on hanger: as they are “no Drapery. filALDllliit~kAti.;)t . . H,“ '
being aired. many Wrinkles “ill dis- Fashion is much maligned. She ”w “H: m 1,7. . , . -..
"ppm“ ever has been reputed to be extreme them baht.) s; '- ‘ ‘
Slimming and pressing will in many ly capricious. Makers of fashions, oh. the exudm t. l . ~ . - :1...
"am freshen "Dunn and woolen serves an authority on Styles. are see several i."v ‘- ‘l‘
"'"m‘" "m "'° "“"W'" "mm“ M obliged to offer their ideas and their ribbon in '3 .. ., - 1
partly soiled white Washable garments wares many timeé m." and m “mm fur “my.
will tend to yellow them and colored "“0“. guises in “d". to gain fa- ~fllltll'lit‘li “.3.) V. ‘ , . .
ones may be permanently disordered ver with . capricious public. “NV ML, :3. \ . ‘ .. . .5
in this “1‘" Take, for instance. fringes and rib» clothes “it? In: \ . ' vi-
bons. They have been subtly and ‘ The maple i...“ ‘V
Pl" MMEY FOR FAR" WOMEN cleverly 017ch in dozens of difl'en‘at i smart, but 5.. "1""
ways over a period of two or three 1' hue is lain-‘5} 2. 3. ‘ ~ "‘-I‘
Em 'W'“? "“3 .Uflfl‘ FUMl'“ years. during which time they have i Not only “.1; \w ‘ V"
Means 0' lI'MHO Tidy 30'" met with but indifferent favor. New ing ever} v . .. . ' - . "it
All the Year Round. hey are shown ltl the most ostenla~ i u smartlywir‘v w ' “”9
tloua way. Dresses bristle ulth feel the lil‘lli .- .3."-
"inter and 9m furnish many farm bunchoe and cockades of ribbons ar~ colors in «am «‘ -
Women with most or the mom-y they tlstically and inartistlcally employed. Atllcrivzll. um m ”’"r
spend on themselves 3“" "‘9” children. In many instances art is abandoned millsillel'nll‘w ‘ ‘ '"‘
TM amount 0‘ mm" ‘ WW3“ ”"8 in the otter-t to pile on quantities of trimmed i'rw 6
depends 9"“? "WP” on “‘9 number this trimming. The same is: true of excr-preul:
of cows her husband is willing or able "mm 'l‘ht- x-.: in :. .~ r “
to keep. The number of chickens. Perhaps the liking for these modes tie tufts
however, 1' “FUR”! determined by ll" of trimming so violently evinced at the tin-w tr ‘
skill and by the amount at time she the present time has been of slower Ribbcrs m \ .5 a, {“253
m" d"""'9 '0 98”"! {0? them. growth than appears upon first Tim (l... . .‘ ““
Ti" women Who belong to clubs thought. Tastes are slonly devel- mm“ ...~'-_: -‘
organised by the Department of Agri- oped in dl‘t‘fia‘ as in other thingy. For A,“ M“. ..:
culture "id “‘9 state colleges ‘r" a long time artists and designers it. The W... . . ~‘ .2.
”"3“ ""3 ”’1“ and “W“ “P‘m‘dn'” .worked with Spanish effects and slow “my. , , . . ~ . 3
methods of caring for poultry. The ’1’ u" Spanish influences in dress r'mh‘: x-.. _ _ “‘1
members are also helped in organizing came about. Fridges are distinctly ”H. M.“ I“ H, . i‘ . '-
ellt and poultry circles which enable Spanish. ”mm“ H
‘élmmt: obtainjgtter prices for their Fr“... on Blouses and-Dreeees. The cm: ,_
' Attention has been gained for fringe (if!“‘. i: ‘ ~
through the vast quantities of it used. slighl‘y tn . -. ~
ECONOMY IN COOKING FRUITS It wduld have to make its appeal in :1 ~Irlltl: in ' "
- R some such way as this as it does not snugli :.- -
A. Much Fuel Continued in Prop-vino lend itself to a variety of modes of funny. t- : v
0". FNM‘ ..'°" F‘VFC'" application as does ribbon. .lum :ll.ii ' ’
for PM“? Use. Gabrielle Chanel. of Paris. is a mak’ sleevlw‘ >
"‘ er who is a stanch advocate of fringe. There are ‘ m»—
. It Muifi‘s very little [wire “I?! to and ‘5 anything but niggnrdly in “S [ilJilan Hi" I l“ ‘ ‘I'
cook five pounds of prunes, dried nth use. She makes a charming frock of‘ tlnn of «ll.‘.\ ' ‘ I...
pies. 0" apricots "“1“ 1‘ does to 90"" gray crepe dc chine—u silk which is} the old «1;. z «' .,
““9 W‘mdv and “'5' little more “11W- still her favorite—and trims the skirt ; in tin-m . “g
What cannot be used at once may be with three rows of wide gray fringe. unusual :i‘nwv t,
canned for tutu!!! use. Dried fruits The front of ",9 bodice supports two erratic. it '\ And
may “i” be “M i“ puddings. breads, narrow-rows of matching fringe. and in imp-1+ "‘ m
“in cookies. and ‘0 make marmalade; the neck and sleeves are finished with they haw in;
butter and Jams. fringe of the same width. The u-eat- should out“, in. l .
‘ meat or the back of the bodtce is them to run H». ‘ 1
~ ' ’ quite different. Hem wide fringe is is through liv' x \ \ flue-l
All Am‘md ' uaed to give the ettect ot a deep cape or ribbon i'ii'” ‘ ’
. collar made .of these twisted silken pleats in :m-:’ . N F m:
a threads. This trout: "’ ‘ . 13.. .mila?
Howe Hinze: are Quite as much in evl- many events; l’f‘w'“ V' w "W:
. meg on bhupe. .3 .on dresses,i type “hich. { t ‘ ‘ M ”,1... a:
~ ' wra and hats. An example of a frocks. are e .-.,_,tu:7t
“Jet?" “lured “M on the m‘ 'mngmlnm blag” 1n appearance is ('llint‘. Til“ :‘i‘I-ftl“ “ T \ ‘. .‘t i"?
‘ . . . somewhlt complicated, but in reality" furry 111ml“; .l~ L ~. g ‘ ifulit:
it la not, being nothing more than a ion a I“ tp' 'r I. .. r l '
fotmdollite: u the gill! proper; “hint SDIIIM '1 “1‘5” draped to the the both will; It .‘ _ fl ,, m2:
\- e e e mm. o A famous French (“0158- \Vlil‘lfiltililsrllti: l “I" K I "e .{l ‘
. . -a “i H .l ‘
finned pimentoe Whine w.“ With . xkzi‘weu :rmilindhehtg if): still; glut“ t‘llllu‘ll. A I“ r,» fit"
canned m to: ..“‘.'d- IIO‘II' pery Bouquets “i r i i ‘ 1‘ TNT”. ;| 1w ‘0‘:
. t ,: illii'i‘ .‘ ‘l' A, .
An excellent way in which to use The plain crepe de chine wrap “flusmtl'iinlcln: 'imm ""' 9 ' film?
creamed meat is to nerve in potato W '1": “m" °r “mm“ “‘1' ““y ".' 1,. H. mm H . ”5
uses. Jar vi- wltb the summer furs 0‘ 10w W”? 9"” m i': ' " I“ “i...
0 0 o otbar‘leaeons. It II a’welcome change ornament .fl‘im " myth ~ "m?“
Fill one M pen Writil .mm 1“] "3““ mm be admitted, much more Elation {111:1‘.‘ in , W H... unlit”;
ma 4:: hatter and the gems mllimm' mmd" m“ a M ' dim: rm "i" ...i
um _ m‘um “cm. which. for some STllflii Will] width“ "I“! Mb“ 0th ‘
V 7 ’ m 5“ he” .' ”mm m") “.ZiiiLKZI. hut "i ”with r "
la in an: at M“ but m I" (my): The mucl W““",' w!
simmer for a mans ip- . do" nm'l‘i‘ M
' - re introduced l“ .-.H’w f
VII m m . 1 --d at the “v " a all"
are p a“. an one u'ollili “an-o
”p.313,“ frock incl 9; The («mom
' um and. 3"... filing: an mm W “M
’ L l w
i all Milli-h“
__ ”—-__,....__.___ A.....-w.__._.—..._a_....._- .— --_.-..
latter sll; i ow."
.3 T ‘ .r: aft
fl'ifllt’t'. .1!“ il‘ A . x ' A 1-H”.
to suth :i l.:.'. . n he.
litlilnilmd in :: ' " . (.3'
l lit-ants i:.\t - .1 rib-.4
.lmn“. mill {:‘4' . 'tll'lti
[ perfectly gm if i ~ m ‘ l 3..“
HO lit' «‘Hifiiii: o I 1- 3.1,“
exhausted l \- ‘nr.
crs lill‘n win ~ "
‘ ' 'lliti
they “(re a! ':.o ,.
its pt‘r'mn' \ ~.\l.. -
essential 1hr."
ern flashi. 1.2: ‘.
well-drown ti
tho-1r :Atelt‘x‘ l: . _
alalnnche of .- g ‘.
ihl‘ii’” i'i‘lillb li.‘ .'
Ribbon or Wm:
llihbol'm are
rs r-rc C'essel.
’ '» “ "wit
\
Norwalk Chronicler