N lit-’53; . . l “'1. . -S~u:ilor «To. fruit. and e. we w meted young carrots stirred in. W until they give it e ~ - decided color. Serve on head let- ; tnée; —' Green Onion Salads—Take the young green on- ions. slice thin and pour over a ' thick sour cream is! sweet elem—wt. a dash of vinegar. Sod paprika. This is an especial- ep'petistng salad to serve aith bread N butter for a Sunday night lunch. M Salim—Take one-third of a . of butter. add one-half cupful sugar. ale-half cupful of flour. sift- with one-half cnpful of cornstarch three spoonfuls of baking pow~ _ : add two-thirds of a cupful of ‘ and the beaten whites of three Mix carefully and pour into red cups. steam in the even] a pan of hot water for half an hour. from the cups. dust with pow- sugar and serve with strawber- sauce. Strawberry Saucer—Mix a table- 1 of softened butter with one one-half cupfuls of powdered on- r and one small box of strawberries d. . l Tomatoes Stalled With files Olives. r-Bulop out the pulp from small. firm. also tomatoes. Fry a small onion. flopped fine. in a tablespoonful of but~ . add the pulp taken from the to- snd a cupfui of ripe olives have been minced one after re- the seeds. add two tabl .of bread crumbs. salt and pepper. the tomatoes and bake. - Sponge Cake—Take four egos. beat- the whites very stiff. then told in cupfui of sugar. a quarter of a cup- st a time. until all is added: add the yolks one at a timerstirring them fly so that the mixture is streaked th yellow. Cut in the dour. using cupful and pour into a buttered to bake forty-five minutes. i ineey Stowa-Cook together a few carrotsm‘peas and tender moon. add a few cubes of‘salt tried out. using the fat and a milk. Serve as a vegetable in usual small dishes. KITCHEN; (0. ion. Western NoNEwopaper Union.) .- Denger is doubly dangerous when we do not kno’ it exists. kconcealod enemy has a deadly advantage. Let tile blessed sunshine into all the dark, up corners and rout disease germs. ,- : TIMELY FOODS. » Don‘t forget to serve carrots fre- innemly. especially while they are fresh and still small. The ' carrot Is rich in.iron and other elements which are needed to keep the blood in good condition. Buttered Comte—Cut the small carrots in quar- ters. lengthwise. and cook in a very little boning water until tender. Use broth seasoned with butter. a tea- ful of sugar. a grating of nut- tO serve with them. large bunch of fresh mint in suincient ’ -' to extract the flavor: strain on} Boil together two cupfuis of and two cupfuls of sugar until strap is formed; add one cup; grape Juice and the mint flavor- ..... nth ' b Grapejulos and Mint loop—Steep oi" intheb'eetenwliitesoftwo .. .marred rather than improved by other- 1 . Fashion Authority Annette M Should Wear Clothes That Are Sistplo. 11: can. be no greitec" m in these nofelothesthanoo'permiu a young girl to wear garments'thst aretooextremolnstylaortoo'eh‘bors ate in material. and to let. her wear suchas‘arevboth ostreursaudelabw ate is nothing short of criminal,“- einr'esefsshion authority. - Youth is best clothed in garments tint are simple in every detail of style. design. material anlycolor. The beauty and freshness of youth are .‘N ' ‘9 than the ’ straight line. simply trimmed. harmoniously colored authes that good taste demands. The res“! lovely girls are always thus clothed: that is one big reason for their loveli- nose, for even youth can be made un- lovely by the wrong clothes. Just as can the older grown and the of wearing extreme and elaborate élothes aifects others as much as a girl's. ap- pearance. no clothes a girl wears have an ef- fect upon her mind and her heart: if you don't want her to be “vain, foolish- ly proud. self-conscious. too wise for her years and looking older than she is, encourage her to soothe beauty. charm and fitness of simple ciothea And bythisyouwilldomoremuch more. than keep her attractive and lovable. you will safeguard her from many undesirable influences of the nae-- meat and many pitfalls‘eed unhappi; ness in the future: you will inspire her to understand and appreciate simple beauty and good taste indriml. to the end that she will never feel the desire to witlfraw from the mode of dress- ing tli was her youthful habit. " Strive always for beauty in the de- velopment of a girl's wardrobe. but let this beauty be true to real beauty in dress. which is always along simple lines. MAY BEVIVE HIGH WMSTLINE Tendency Among French to Oblltsrato Necessity for the Jepsrste Blouse in Cost Sulf- ' There is a tendency among the French designers to obliterate the ne- cessity for a separate blouseiaaceat suit by carryinstbo skirt to the bust line and making yoke and sleeves of a thin fabric. This is an old fash- ion. It dominated the world about twenty years ago. It is time for it to be revived. The majority of American women object to the one. piece frock in a thick warm fabric because of the heat of our shops and houses and all covered places; they prefer a thin fabric over the body above the waist. e separate blouse has met this' need. The substttion for it is the new hench gown pied from the fashions of the end of the Nineteenth century. There itfood for thought and reason for prophecy in this reversion. it may be a subtle evidence of a change in the hip waistline. There is a feeling in the sir that the high waistline and the princess figure may be substituted for the loose and careless method of dress- ing which we casually call the men- 'l'he woman "who wisha to be ( forerunner of a new fashion can get up a gown in this new manner. She may find it sudieientiy in the picture to give her pleasure. She can copy a few of the extreme new evening gowns which have the material run- ning up to the bust. mounted over silk tulle and showing this« tulle is irregular slashes. «in This wineerne sweeter. 'Ia the new Mrs. Harding blue. is very likely be be, theornsstli ls amber. SHORT SILK COATS. NOVELTY ._-__e loses dither in Tenses set-lat . Short Sony nuns. kUnfit We!“ Mr W Pflh' silk coats lined with char» moose and fashioned either in tundo or brief boxy fanion are a novelty. These costs belong in the category of bodicea rather than of wraps. al- though they are worn over deflate blouses. Barely. however. is the coat removed. The sleeves may besetfiiu. raglan or kimono. according to the fabric em- ployed and the length of the coat. Oue pretty model is of bright blue Canton crepe. The coat Just clears thetopofthohipandisc‘atlndaring it has the high color characteristic of these modes. is lined with apricot charmeuae with the lin~ ing brought over as the outside facing ineteadofhavlngtheooatfabrlctnrn- ed in as the inner facing. and‘ellect- ing a piping of the apricot against boxshape. the blue A within nine tskirt or inchespfthe a blouse of heavy white chine on simple tailored lines with inch-wide ltreamers of Jade green vel- vet pendant from the base of the rath- er high V-neck complete this typical costume scheme. The hat shown with this model was a short-backed poke in a rough braid of Jade and bright blue. trimmed only with a eat: of apricot ribbon that was tiedin ahegeiloppy bowononesido. A oimilar‘costume for more mature mew-though maturity is dabbling recklessly this season into all color schemes that fashion‘s palette affords —had a tuxedo coat of lets do negro taffeta lined in silver grey char-menu. The skirt was a side-planed model of peaflmy cashmere with three-inch wide rows of tete do negro silk braid running vertically from the waist to hem down the front breadth on either- side of the narrow side plaito theta . white dannellwith three-lea hem fal "TH and do gave ample room for the wearer's sub- . stantiai figure. WINSONE DRESSES FOB GIRLS Toilets sins. W in Chenille Thread. Alon-do is Adair-ed. Freak lianydre-eeforglrlsaroiiiadeof tenets silk. which arensually em- Winchestlleormetalthraad. lapping narrow youthful ed'ect of which is increased byanedgingoftiuyredcord. ‘Thesklrtofablacktailetafrock front discloses an ‘ or deep ecru lace with permit the dedgroworked in pink. .. no bodiees are made 'in the fitted h 9- *,...as- EOONOIY TO HAVE“ nus m..— Summer WMThefiu Setwoaa‘mwm Inflow: one thing Miethb .‘n -“' Fig.“ ll "Iii. ‘a‘ll'5‘i.l yin “ fi”i'; “II! ' spun-tannin no: as smut-“m sit-e- is 351mm weir ml 'Cboibisos . ‘ouid Exceptionally Well With M choose and Fruit and Va..- etshl lies as In“! FoodasDoOtlrercoroalo. Mumvaisedltetaobspeflr unaware)“ r liner than ever before the housewife plan to use more rice in the hint!) meals. advise specialists of in. United States Departmental Agri- culture. . Except in we South. rice has never: manywaysthata'onmilynoedgrow tired of it. Good Solved list or Cold“ As a breakfast cereal. rice is good served eitherhot or cold with milk or creamorwith fruit. lftheaiceia cooked in milk in a double boiler (one anert milk to one cupful dry rice).it is eqreciaily nutritious andhss a rich- er flavor than what boiled in water. Aaastarchyfoodtooatwltbmest some persons prefer rice to pote'toeo.’ udmanyotherswouldliheitifit lgworo always daky and M; Boiled rice is not sticky when washed thoroughly. cooked in plenty of water. RI“ SM Fruit Make a Good ISISS. and drained as soon as the grains be come soft. Overcooklng and using too\iittle salt are common mistakes that have premier-d many persons against rice as part of the meat course. . Muesli: soups. ricblsoneofthe bestofallthecereals. ltmaybe cooked in the soup stock. or left-overs of cooked rice may be added Just be- fore the soup is served. Soups or gravles may also berthickened with the water in which rice has been boiled. 1' —' ~ As a basis for scalloped and stewed glides substantial errough to be used ssthematn courseofanfeahriceia Relatively small ‘nmonnoo of Some of the highefipriced foods can inthiswaybemadetogofuslheru Iany attractive salads can made by oo‘lniog cooked rice with left- over Mime of ash. melt or vege- tables. Rice desserts have long been mm]. hya in the American household. ht ‘ofthoUnltad States stguesitsrot .sdssen‘ an}. . warns- S (cease-planksle 225:5? Americah'ricoisasgoodaothatr 'srowuanywhereinthaworid; and »wtthlaotyear'scropeboatnfounh 'medo by melting L ,. ‘R “.1 S l f i i '3. a if. ‘ § .32 E... 1. ii i". ii i “i; 3%. ii?! ., it i gt - fl ' ' ms . l 1" r3 2: i l E? 3 E 3 r a. l, .3 E 51* E is apart milk. loft-ever fried i_ teblespoohful hut- beech. tar or other mt. a mental ltaespeonfulwped wages-lei pso- paroley per. Beat thewhitesandtheyelksed me on! manly. Ilia all the is- gredienta. foiding‘iuthewhiteoofogll last. Pour the mixture late a hot. iabrown. fold iteverwithaddblo bladed knife. Turntheomeietteont onawarm pletterandserveimmo diately. Rloeand‘l'saal’laherSalrner-Soled. Removethebenesandakinfrome .ennofssimonertunalsh.andminu it finely. Add an equal quantity of cold boiled rice. and season the mix- ture with salt. pepper. and vinegar. Stir‘ln enough boiled salad-d to moisten it and set it away for e wbue in a cool place. When ready tooorveaddalittlecriepceierydne- :lyeuhsnddispe‘theoaladinmelds moistened with cold‘ water. ! VEGETABLE CHOWDER nears lost to Learn the Type of Dish and Not So Outlined to My M ' , elm Fountain. Vegemhlachewdersod'er-agoodyey .ofuoiagupvegotablesand skim milk. Itisbestoolsarnthetypeofdlshand Inotbocoaflnedtoanydebnioerccipe. any food specialists of the United States Department of Agriculture. for materials ere often wasted thaeby which shill” be used. The following typicalroeipeisagoodoneandsug- native of the kind of dish one can easily make: Kpoundmltporker imdedium-slsed DO- bacon. tatoes. l 1 onion. S MI. I medium“ to- S cupfuls of skim 1 pint WW tone- 3 tablespoonfuis of inseam 2 teaspoonle salt. Put the bacon or pork. onion and Pepper through the meat chopper and j cook carefully about five minutes. ‘ Add the water and tomatoes and cook until the vegetables are tender. Cut the potatoes and carrots into small pieces and cook in wata until tender: drain and add with the skim milk to the other ingredients. Thicket: with milk. REFRESHIEST FOR CHlLDllEli partner of moths W ' Food is Served a flare tb Tales ' Pleas of Regular Ideal. Childiu's p‘artses present ‘pecial Will Tempt Appetltoe of Crest Nonprofits. E the flour ms with a little collL well-greased arias Den. andwben it. "“ Y’ULme together 10 disvu” dis. strikes a must . ibo' sou-t oi‘ iaho N MH‘WN trade uniun mmm .. t " adds Mr, (0:11.. . 0.!" I success of 1}“ mm b". t. Men unless fx‘usnatm in ,. an.” to ”ward event seems (rim-“.0112. dale" H “II Wuhington &l an lay-h film; Is Knocking 'ARE YOU STILL WAITING FOR POWER PR10ES. 7 , from‘lspereenttofi recnt lower ~Ahdarednetionof percentot- sets a previous advance of 331-3 , per cent. After the «Ameri- ' can war it took fifteen yearevfor prices to get anytvhere near pue- was- levels. ' MMATIONAL . ONE PIPE HEATmS arelewer' tedaythansieeethewar. 1 But there is every indication that . prices will soon show an upward curve. Why wait, and denyyonrself the r satisfaction and—comfort of a mod- ern heater? . Call and see me today, satisfaction guaranteed or your money back. Be Sure It’s an INTERNATIONAL Over four hundred inthe'u'walks as every installations ~ mess. Thetlmotoaotistodey. 1 HENRY A. HEGELEIN 2mm: “Voter“ IouihNorwalk 11m! Mom!“ Just What You Have Been looking For! A Portable VicttOla We have just received the new Victrola, No. 50, and :r is sure to meet with your approval. Small, complete, wn‘r: the proper iacilities for transportation. Come In and Let Us Show You The Hamnlton Shop 49 WALLSTREET “WHERE QUALITY AND SERVICE COUNT" 1 Recipe (lives for laid”. a“ mi . norm assume MADE EASY 9 1’. ' iiioodnoltwlntm'f ROYAL W PACKAGE GOODS This advance fall line includes many new paw-:2» Centerpieces, Laundry Bags, Pillow Tops, Envelope L‘wn 1 'Ha tions, Nightgovms, Fancy Aprons, Huck Towels, Boudoir ‘ r-I‘F- j in Children’ s ”Dresses, 2 to 1.2 years. Baby Dresses, Baby Sets, Caps and Bonnets. And for the Babies We have the “Tumblcdum” Dull . stamped end tinted’on mercefimd poplin in attractiw w 7"“ . I. Mallette Street South Norwau‘ J ‘ summer taste. .. waumsnaituammumwwflm mane, on. Wtwdum. ltsevea “sumac-Angus; Yonrunnoriski’t‘ msmunucmum-m mummmmmmmecuouoiwnm<
Norwalk Chronicler