Evening sentinel, Wednesday, July 25, 1923 · page 7

 

mm

 
 

‘.

On Your Vacation}

1‘ you have only a week or two
for your outing don't go away
to a resort where you are or

known and may remain so. Often
it takes two or three weeks to ac-
quire a circle of friends at a resort
and often it happens that just as
one is about to return she has just
got her social bearings. Nothing
is more forlorn than to be an on-
looker at other people's gaieties.

 

Don't go anywhere without
being sure that you have the ap-
propriate wardrobe. if you have
a very simple wardrobe don't go
to a hotel where elaborate dress-
ing is the rule. You will find life
at some less formal place more to
your taste. And don't carry a
lavish wardrobe to a place where
simple droning is general.

 

If possible don't talk shop on
your vacation—whether "shop"
for you is house management.
baby rearing. storekeeping omce
work or school teaching. ' Even
if you are proud of your work
don’t start talking about it on
your vacation because it is impor-
tant to get your mind fairly on
your usual occupation.

Most people a'y that a thor-
ough change is essential and look
consternation if you suggest that
you are going to stay home for
your vacation. But if you rather
dread going away and know that
you would worry over the expense
of it. then be independent enough
to do as you really went to do—
snd stay home. True. a thorough
change is essential. but it may he
that loanng at home will be a
thorough change. And almost

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try. Colored handkerchiefs are used on all

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i .Q.Wh"at Every; Woman wants

Edited B

a u Copyright 1’

 

t:::J L___i

Anne Rfittenhouse

ens/ream.- WSW .-

Where Do You Put Your HANDKERCl—IIEF ?

The vogue of the handkerchief continues—both in France and this cann-

occasions

— handkerchiefs

form the decorative motive of many frocks. - And there are as man in-
resting laces to put the han er-

 

 

 

eny one can be more comfortable
in warm weather in her own home
than in some overcrowded summer
resort.

 

if you have two weeks to be
away from work and intend to
be away ten days. then by all
means start off at once and have
two or three days at home after
the end of the outing. It is al-
ways a poor plan to go to work
immediately after the rather tire-
some trip home. Beside; there is
the confusion of-unpacking your
trunk and getting beak to normal
and it is a good plan to have this
out of the way home starting to
work.

Build-in Furniture

1‘ is an interesting situation that
makes a clothes closet a part
of the house in which we live

and a bureau an article of furni-
ture that we carry about in a van
when we more from one house to
another. More and more houses
are coming to contain as part of
their permanent fixtures articles
that were once carried about from
one house to another when their
occupants moved.

Permanent wash stands set up
by the plumber have about taken
the piacc of the old-fashioned
wash stand that was a part of the
bed set. Set laundry tubs have
taken the place of the tubs that
had to be lifted every time they
were ur-cd. Electric lightning fix-
tures have taken- the place of
lamps that were part of the mm-
abics of the house.
find new there is a tendency to
push this movement even further
and in make dining room buffets
and mioboards. as well as dress-
ing (allies and chests of drawers.
part of the original equipment of
the house. conceived as part of
the woodwork and finished to
match. This makes moving day
simpler, but when one has so many
things attached to one's house.
moving days are less popular. The
more of your furniture attached
to your house the more attached
you become to the house yourself.

(me young woman whose dream
house is now being realized dis-
covered that she could have a
buffet built in her dining room
that would come up to her high
standards of practicability and
real beauty for forty dollars.
What sort of buffet could she buy

r that amount?

‘0 Built-in furniture is especially
desirable in the children's rooms
and in the nursery. Shelves of
drawers that are part of the wood
work offer much space and few
crevices for the collection of dust.
A low. fairly broad window seat
in the children's room or nursery
will do away with most of the

chairs.
____________.__.

i “'ALNCT CA'I'BUP

rules to a mass one hundred
sad3 twenty green walnuts. gath:
bred when a pin could pierce one.
but to it three-quarters of a pound
of salt and a quart of good vin-

: tr them
:gxnlgli‘t. thea‘itreln and squeeze
the liquor from

d
cloth. a" . first of mg”. “a

1 night. then i
let it stand al W; out

 

 

Flowers

HWER you hear a. house-
wife make the remark that
she would rather not have
vases of flowers in her house be-
cause she would so much rather
think that the beautiful blossoms
were allowed to remain on the stalk
——you may put up a wager of ten to
one that this houseWii‘e finds it
rather a nuisance to arrange flowers
and take care of them indoors.
Because as a matter of fact prac-
tically all garden flowers do better
for being picked. If you want cer-
tain plants to continue blooming all
summer you must keep them closely
picked—never allowing them to go
to seed. Any gardener will tell you
this.

A Special Place

One likes to think of the house-
wife who has so many flowers to
arrange every morning that she has
a special place in her house to do
this work. It is perhaps a. corner
of a passagewny that leads from the
back door to the kitchen. or a bit
of a side entrance where there are
running water and a few shelves to
hold vases and scissors and n flowcr
basket or two. But we really don‘t
need such a. nook. However, beware
of brin ing garden flowers right into
the kl hen. Sometimes you brin'z
in ants with them and sometimes
those same ants get into the sugar
or pastry in a way that proves their
possession of a remarkable sweet
tooth.

The matter of vases is one that is
really very important. As a usual
thing flowers appear to best ad-
vantage in the simplest sort of
vases. Glass vases of good shapes
are excellent. It is a mistake to use
expensive vases or vases that are
precious heirlooms. unless they are
of metal and cannot be broken.
Among the very expensive vases
that sometimes set flowers of! to
excellent advantage are jugs and
jars of stone wear. A vase of this
sort or one of clear glass is to he
preferred to n viVid green glass
vase. let us say. inlaid with llands
of gold or silver or decorated with
feetoons of roses. The simpler vase
does not detract from the color or
beauty of the flowers it contains,
whereas the more ornate vase is apt
to do this,

What Shape?

Something concerning the shape
of the vase should be said.

Your own idea of what constitutes
a pleasing shape may differ from
the opinion of some one else. and
in this matter your best guide is
to follow your own best taste. For
it is you who have to arrange flow—
ers in the v se and who have to
spend most t c with the vase.

But there can be no two .sane
opinions concerning the shapes that
are practical for holding flowers
and those that are not. Whoever
invented the funnel-shaped vase
certainly had little experience in
arranging flowers. Yet the shape is
one that persists. We all possess
vases of this sort and in them-
selves the shape is not unattractive.
But try putting a halfodozen daf-
fodils in one of these funnel~shaped
vases. The stems will naturally
crowd toward the bottom and will
crowd and choke themselves in the
base of the vase that is not large
enough to accommodate a single
wide stem. Far better then is the

 

‘ not“! of whole MPOT- fish globe-shaped vase or the
:n: .ellovss half an ounce of straight-sided vase. Vases with
o ’ “160.4. I an ounce spreading sides are attractive for
nutmeg w you for an certain sorts of flowers. but some-
“ “6% m. thel In“ times we can get better effects with
1”" ‘ m u when. vasssthatarenottoowide at the
“:5 m with“ Mil- neck. as that the flowers do not tend

 
 

to fall away from each other. Some-

 

 

When You Bring Garden “

indoors

times. however. this very parting of
the blossoms produces the effect
most to be desired. Often a very
pleasing effect can be produced by
putting flowers in ii jug or pitcher.

In every one's collection there
should be some jardinieres and
some straight up and down earthen-
ware vases suitable fOr the ranker
sort of wild {lowers—golden rod and
asters. or the woodystems of wild
fruit blossoms. If you have no large
and specially heavy vases for these
flowers you may he at a loss to
know how to keep them in your
house.

isn‘t it rather remarkable that
there are young women who in their
own homes would spend many dol-
lars for a vase they thought suitable
for holding their favorite flowers.
yet who somehow content them-
selves when they work in an office
to put a flower or '0 on their desk
in a milk bottle fllched from a cor-
ner of the stockroom. They would
he horrified if they tvent home to
dinner to find that their mother had
put flowers on the dinner table in
an old fruit jar or tomnto can—yet.
really. what is the difference?

Co-operation’ In
Summer

OL’SEWIVES used to dream of
H a time when co-operative

housekeeping would be an
established fact. to solve forever
the petty annoyances of housekeep-
ing in small groups. But this bubble
has been exploded. ‘We have to nc~
cept the probability. whether we like
the arrangement or not. that the
majority of families will still con-
tinue to live and eat and cook and
wash clothes and mend and grow up
under their own roofs.

However, it has proved helpful
and quite workable sometimes to
establish co-operative diningsrooms
for the summer. You wouldn’t like
it all the year round. having to go
out three times a. day for your
meals. and you wouldn't like not
having the privacy of your own
dining-room. or the thought of hav-
ing to eat just what your next-door
neighbors out three times a. day
right through the year.

In one instance three large re-
lated families all decided to spend
the summer in the same place.
There was Mr. Jones and Mrs.
Jones and the six littlrd’orleses and
Mr. Jones's brother's wife's sister.
Mrs. Brown and her four children.
and Mrs, Brown's unmarried sister.
and Mrs. Joncs's brother and Mr.
Jones's maiden aunt. Or at least it
was something like that—sixteen
people in all. not ounting nurse-
maids and other servants. Someone
had to take'in Miss Jones and Mrs.
Brown's sister and Mrs. Jones's
brother anyway. Then it occurred
to the maiden aunt. who was young
enough to be a more enterprising
housewife than any of her married
relations. that she would like to take
charge of the dining-room. She was
fond of planning and she had some
theories about the proper way of
cooking children's meals that she
didn't want to air but would enjoy
putting into practice.

She arranged to take over the
dining-room and kitchen of the
largest of the cottages in the group.
She hired a cook and a. college
student .in search of a' summer's job
and that constituted her staff of
assistants. But really it is not a co-
operative arrangement. though this
was suggested. She simply charges
so much a person for board and
pockets what earnings she has over
her expenses. So far the Browns

 

v

 

te
chief as

—and mere.

e are days in the week

5:; ‘54? " ‘ ': j: >~

a'-_ J'f:_-__: 77'

 
 
 
 

 

 

 

Ice Cream An Ideal Sweet for
Warm‘ Days of Midsummer

that are delicious in mid-
summer. and here are recipe!
for some of them.

Remember in planning for the
summer dessert to choose a
simpler sort after an elaborate
dinner. Leave the very elaborate
ice cream to serve after the
simpler dinner. The simpler sort
are suggested by tea punch—the
more elaborate ones by orange
and praline ice cream.

Fruit Ice Cream

Crush and sweeten the fruit.
taking care to preserve the juice.
Sweeten rather more than seems
necessary as the sugar freezes
out, and add either an equal quan-
tity of cream or twice the quan-
tity. Freeze. Banana pulp sea-
soned with lemon-juice. peaches.
strawberries. pineapple. currants.
and other fruits may be used in
the same way.

Vanilla Ice Cream

Three cups cream. one cup milk.
three-quarter cup sugar, two tea-
spoon vanilla. Whlp two cups of
the cream; to the thin part that
drain from the whip add one cup
of cream and one cup of milk.
the sugar. and scald thoroughly.
Good and add the flavoring: Freeze
tiil soft mush, then add 'the
whipped cream. Turn the freezer
as fast as possible for five minutes:
move dasher, repack and let stand
thirty minutes before serving.

“'slnnt Ice Cream

Pound in a mortar a cup of
blanched walnut meats with a
tablespoon of orange-flower water.
When smooth. add a cup of sugar
and two cups of cream, and freeze.

Cocoanut Ice Cream

One quart of cream, half pound
of sugar. one tablespoon of
vanilla. one cocoanut. grated. Put
one-half the cream on to boil in
a farina boiler. add the sugar and
stir until dissolved. Take from
the fire; and. when cool. add the
remaining half of the cream, the
vanilla. and the cocoanut. Freeze
and pack as directed.

Caramel Ice Cream-

Three cups of heavy cream, two
whole eggs. tweathirda cup cara-
melized sugar. one-quarter tea-
spoon salt. three cups milk. one
tablespoon vanilla, one cup light
brown sugar. Scald the milk in
s. double-boiler; beat sugar and
eggs together until light; add to
the scolded milk and stir until
the mixture thickens: add salt.
While still warm add the caramel-
ized sugar. brown the sugar, but
be careful not to let it burn. and
one-fourth a cup of boiling water.
Turn into a freezer and partly
freeze: then stir in the whipped

THERE are many frozen sweets

cream, and complete freezing.
Pack down in salt and ice and al-
I

 

 

and Jone-es and their families are
spending less than they usually do
for servants and food, and: Min
Jones is entirely satisfied with
earnings. -

 

low to stand a few hours before
serving.
Pineapple Mousse

One pineapple. powdered sugar,
three teaspoons of vanilla. three
times the bulk of fruit in whipped
cream. Peel the pineapple. Cut
a few slices of it: lay them in a
bowl. sprinkled with powdered
sugar. Cover and set away until
wanted. Grate the rest of the
pineapple into an earthenware
bowl. Add to the vanilla and suf-
ficient sugar to make it very
sweet. Set the bowl over ice and
stir until very cold. Meanwhile
have the beaten cream. which
should then equal three times the
bulk of fruit. Fill an ice cream
mold with the mixture. Fit the
cover on closely; cover the Joint
with ,a strip of muslin dipped in
melted butter, to keep out the
salt; pack in salt and ice. Cover
and set away in a cold place for
three hours at least. W'hen ready
to serve. turn out the cream ;
place around it the slices of pine-
apple and its syrup, and serve.

Orange Ice Cream

Mix the Juice of six oranges
with the grated peel of one, the
yolks of four eggs well beaten, two
cups of cream. a pinch of salt. and
enough powdered sugar to sweeten
heavily. Strain and freeze.

Grape Ice Cream

One pint heavy cream, one cup
grape juice. one tablespoon gela-
tine. one pint top milk. one cup
sugar. Scald the milk. adding
just a pinch of salt and the sugar;
then stir in the geiatine, dissolved
in a little cold water. Let cool.
freeze. partly, and stir in the
grape Juice and the whipped
cream. Freeze. and pack down in
salt and ice and let stand one or
two hours.

Coffee Ice Cream

Half pound of sugar. yolks of
six esss. one pint of boiling milk,
one pint of cream, two ounces
ground coffee. Scald the milk.
Beat the yolks and sugar together
until light, then add to the scolded
milk. Stir and cook for ten min—
utes. then take from the are and
add the cream. Stir constantly
for two minutes, then add the cot-
fee. and return to the stove until
thoroughly heated. Stand aside
for one-half hour. Strain and
freeze.

Orange and Praline Ice Cream

Chop fine half a cup of blanched
and dried almonds and cook until
slightly brown with two heaping
tablespoons of sugar. Spread
upon a tin sheet. cool. and pound
to a powder. Thicken three cups
of hot cream with the yolks of
six eggs beaten with four table-
spoons of sugar. Add the pounded
almonds. cool, and freeze.
orange ice separately and pack in
a mold in alternate layers. Bury
in ice and salt for four hours.

One, quart water. one and one-
half cups sugar, three-quarter cup

 

lemon juice. one egg white. Make
a syrup of the boiling water and
sugar, add lemon juice: cool.
strain and freeze. When half
frozen add the white beater stiff.

Chocolate Ice Cream
One quart of milk. pinch of

salt. three squares Baker's choco-
late, three level tablespoons flour.

one can sweetened condensed
milk, three eggs, six level table-
spoons sugar. three teaspoons

vanilla. Put milk. salt and choco-
late in double-boiler, and when
milk is hot and chocolate has
melted. stir in the flour. previ—
ously mixed in a little cold milk.
Cook ten minutes. then pour this
over the condensed milk, eggs and
sugar mixed together; cook again
for four minutes, stirring. Strain.
and when cool add vanilla, and
freeze.
Tea Punch

Make a syrup of four cups of
water and two cups of sugar. Cool.
add the juice of six lemons and one
orange and half a cup of strong
green tea. Cool and freeze. Mix
thoroughly and serve in glasses.

Ice Cream with Plums

Green gage ice cream is almost
unusual enough to be called a nov-
elty. To make it stone ripe green
gages enough to m ure four cups.
Boil them with a cup of water and
eight tablespoons of granulated
sugar until they are soft. Add a
cup of grape juice. If you can get
white grape juice the green color of
the gages will not be affected. Pass
the mixture through-a sieve and
cool. Add four cups of whipped
cream and freeze. Pack in small
moulds in salt and ice and sprinkle
chopped nuts on top when serving.

The Carlton Frozen Peaches

Remove the stones from one
quart of line ripe peaches. taking
care to save any of the Juice which
comes from them. Crack the stones.
take out the kernels. and tie them
loosely in a piece of muslin. Put a
pint of cold water in a saucepan
with one and a half pounds of loaf
sugar. bring it gradually to a boiling
point and let it boil rapidly for ten
minutes. Pour: the syrup into a
basin containing the peaches. Crush
the kernels up inside the bag. lay
in with the peaches and cover the
basin with a cloth. When the syrup
is quite cold add the strained juice

of a. lemon. After removing the bag

containing the kernels freeze the

mixture. This should be served in
tall crystal glasses set on a dainty

plate.
‘ Cocoennt Charlotte
A delicious dessert is this: Beat

the white of three eggs. a pinch of
.salt and half a cup of pulverized
sugar. Scald one quart of cream in
a double boiler. add to it the beaten
and sweetened whites and the milk
from one cocoanut with six drops
of rose extract. Freeze.
lotto runes cases. which are sold at
all favor stores, with white sponge
cake.
frozen mixture, scatter grated eo-
coanut over the whole and stick
a maraschino cherry on the top for
a garnish

Line char-

Flll in the center with the

About Your Work

Don‘t You Think It's the Most
Important in,t.he World?

 

 

T is a. natural falling for a man.
I or a woman. either. to look at
the whole world through the
eyes of his profession. But this
leads to narrow-mindedness. for
even the best of professions only
encompass a narrow sector of the
world's lfierests. If you were al-
ways to associate with persons of
your own profession or members.
of their families this might be all
right. But since you must meet
and talk with others of other cello
lugs it is wise to stretch your out-
look a little or you will make
yourself unpopular.

The army man or the wife of
the army man regards army oilio
core and their families as consti-
tuting the aristocracy of the coun-
try. Then you meet a man in the
an or the wife of a navy officer
and she shrugs her shoulders at
the army people. The navy is
rather more exclusive. she ro-
marks. College professors and
their families are apt to regard
themselves as more intellectual
than other people. They look at
the man in business as possessing
inferior brains because he has de-
voted them to building up a pay.
ing business rather than to
scholastic study and research. He
looks upon magazine and news-
paper writers as shallow. pander-
ing to popular taste—and the pop-
ular writer in turn looks on the
professor—or is apt to—as some-
thing of an old fogey. lacking in
knowledge of the world. The man
in Wall Street. no matter what
his position. regards himself as a
budding financier—a possible
money king. and to be a money

 

.king. thinks he. is to hold the
{ropes that pull the world.

; This at least, is the attitude of
3 many persons in many professions.
{isn't it true of yourself to a cer-
itain extent? Don’t you look at
the other man's kind of work an
inferior to your own? Perhaps
you do this only occasionally and
probably you do not let this attic
tude interfere with your social
conduct toward other people. But
beware of letting this attitude
dominate you. And rememben
that the men at the top of any
profession or calmg are usually
the ones who best realize the limi-
tations of that calling or pro-e
fusion. »

Thingsto Make“;
Your Pantry
Shelves More

Convenient

UY some large glass or
B shakers with perforated nl

num tops—you can usua
set them for ten cents apiece. Int.
one put a. mixture of cinnamon and
granulated sugar to have on hand
when making cinnamon toast or
when needed to sprinkle on hot
scones. pancakes or toasted English
muffins. Keep the other filled with
flour. It is convenient.when you
need to sprinkle flour in the drip.
ping pan in which a roast has been
cooked in making gravy. and la

 

greased cake pan. Cake never stick.
to pane that have first been greased
and then sprinkled l'ghtly with flour.
Some cooks like to make a mixture
of salt. black pepper, red pepper.
celery salt and possibly other sea-
sonings. mixed in the right propor-
tion, to use in seasoning gravies and
meats.

The old-fashionel cook prefers a
broom corn for testing cake to any
other device. It is not a good plan
to pluck a broom corn from a dusty
broom. Better buy a cheap brush
broom for the purpose and have the
broom come in a glass jar where
you can keep them free from dust
Perhaps you can get some broom
corn somewhere and keep it for this
purpose without going to the ex-
pense of buying the brush broom.
A good plan for summer would he
to acquire some broom corn from
some farmer and then put it up in
attractive little containers to give to'
your housewifely friends who would
appreciate a little remembrance of
that sort.

It is a. good idea to have a littie
jar where you can always find in-
dividual portions of tea tied in little
gauze bags. ready to be used in
brewing a hurry-up cup of ta.
These you may make ready in come
leisure moment and you will find
them of great convenience to take
on motor trips or picnics or to use
when you do not want to bother
with washing a. teapot or tea bell
afterwards.

It is possible to buy cut sugar
wrapped in paper. to use on picnics.
motor trips or when traveling. It
is a. good plan to have a carton of
this sort of sugar on your pantry
shelf where you can get it when
necessary. Some people prefer this
sort of sugar when tea is to be
served on the lawn or the veranda.

 

m
Ou-bcland Ginger Padding
Sweeten one pint of thick cream-

with oneothlrd of a.cup of powdered
sugar and whip very stiff. Add
slowly the ginger syrup drained
from preserved ginger. one table-
spoon of lemon juice and half a cup
of water. Freeze. and when partly
stir! add one-half cup of the drained
ginger chopped nus.

 

 

 

 

 

 

 

 

 

 

useful also to sprikle flour over a_

 

\.
H llama. MA.

has.