"‘
When There Is
Candy
\t‘r- Eat So Much as a Nation That
There Ls r. Candy Convention.
ill: amount of candy eaten by
T Americans. young and old.
.«m-ms to he on the increase.
. .udy eating is a settled custom
it the time in which we live, and
mm» are gettinl to be certain
Nu m» rules of good form to be
u ». v i‘\t'(l regarding it.
is .m not necessary to have
.,-». it. at .1 dinner or luncheon. nor
\» 1: nvu'l‘nry to have candy or
ilrllmnz to pass at afternoon tea
or at curd plfllts. However.
rill?! hostesses dd not {(‘el that
.my: form If hospitality is quite
.. mph-tu without it. “hen candy
. Turn-ll ut any formal gathering
l “llU'lltl not be served from the
not in which it was bought. For
n tlllllit‘l'. candies are usually
pint-“d in too 01 more. suitable
«L: lies and set :it convenient place:
on the table when the dessert
rourso is served. Following or
with desert the candies are
p...<..T-d. There should, be ‘ bon-
m-n spot-u or tonzs and it should
tint bu liken from the candy dish
unit the ilngcrs.
(mo young roman wrltcs ask-
in: this question: "A young man
fr ml of mini- often brings me
u lin- pound lost of e:.ccllcnt candy
when he calls on me. Should 1
MPH ill.) package while he is call-
mu" Should i pas: it in the box
1.x 10mm 0 some of the candies to
n Ill-Ill and pass them in that?"
it is a :'ood plan to (‘pru the
candy \lilll' ll.» young man is
(~.lil:n;r'1ltl H he suggests that youl
:iloiivi not do H). Sample the!
candy and pass it if you wish. but
do nnt prrc-ed to let the. box bel
Ivnlneiy detuurt-d at the time. You;
“my rt l’lHHu some of the candic,:l
to a dish to pals: it. “(Numeral
many torts of candy now arei
put ked in ntlructivc l'otto's and5
may he run: nd 1n these boxes \vllell'
lat ln-lilu .‘l rved at a formal!
t-ntvrtzllnlut-nt. i'
l
l
The WTQWVViill
Cari Partiesg
The Tin)? [itit‘sil'f .‘li‘lll‘l‘. But.
('lzxtmn lim's.
SOMETIMES tile question comes or caller >0an unit of refreshment
_:p
concerning til-a time at
'.I.l..tli ..irtl [Lilill's ;»liul.ltl llt‘
milvd. 'l‘ln-ro- is no hard and lust
fill" in tlm illi'lttf‘. \Vllt'n
iii-'il and \Tlilill'll itlo‘ ltn‘i'o'i lui
play ".nrlu the time,- svlo-t'teti is!
Milli? convenient tune after dinner.
The t-xut'l time (lo-pends very much .
on the t-u.~toiu of the (‘mnmunilyfii
in some places where very few
people dine lit-fore seven, and
where til: tnnces are great it \i‘ollld
be unusual to set an hour later
than hull-pus! eight or nine. How-
el'er. in some» places where most.
persons have their evening meal:
by six o'clock. half-past smen
would not be too curly. it is ill-i
ways absurd to adopt the time;
schedule of a set or a place to,
which you do not belong. Some-
times you heur people mention a
certain hourTuusualiy a into hour
-——ss the "fashionable" time for
parting to begin. in other words,
it is the hour usually adopted by
certain fashionable people living
in the larger cities. Those same
lute hours would not be in good
fashion in a town where they
Would be inconvenient.
Usually when women play cards
they select an early hour in the
afternoon. but here again you
must be guided by the time you
and your associates eat luncheon.
in some places two or half-past
is considered the right time for
afternoon cards. whereas in some
other places that would be alto-
gethrr too early. ‘
Often a luncheon and card
party are given at the same time.
Then you invite your friends to
luncheon ——at half-past twelve.
one. or two. as the custom is-——and
following a not too hearty or too
long luncheon. cards begin. in
that case no afternoon refresh-
mcnts should be sewed. save tea
and wafers. or something no more
hearty.
it is usually rather awkward
to ask some friends to luncheon
and cards and others simply to
play cards after luncheon.
l
FOB SANDWICHES
Here is the rule for making a
nut loaf that has proved to be
wry popular in several house
holds. it calls for one cup of
chopped Englilh “In!!! and 3!
equal quantity of grated cheese
and broad crumbs. Cook a half
cup of chopped onions in no
tablespoon of butter and a little
water and the juice of half a
lemon. When the onions are ten-
dcr add to tbs walnuts. choose
and bread crumbs. . list. using a
llttln more water to 3““ “I'm”-
.‘Imsow with salt. on pepper and
form in a loaf 3nd in”! in tha‘
own
Full sandwiches are Wills.
rlT-h mat. is now sold may to
12.1. either in glass lat-.0? W50"
It (on also be prepared at home
Ml freeing say cold . fill
from bones and ski] 33‘ lincht
it. it should then be mixed to .a
built l ments.
1
Rel-reshments—TW-hent S
HILlil‘I was once a time when
T a but»: would lime liven
rt-rnrdrd as dou‘liri.:llt i ‘
nitt‘blv who did not Oflt'i'fil ,.
‘t‘sl
[at whatever till)“ he chaired to
'pass unrlt‘r ht-l' loot. No' only
was it hospitable to offer l‘t'ir'::ll-
lHl'. anions: (lllr Lrillld~
mothers it “as rcr-‘l'dt-zi as ll..-
pn"t of courtor-y to .llsist on the
acreptance of such refrtshments.»
In the Morning
People at the present time in-
dulge less in between-meals than
they used to anti so the old cus-;
torn is dying out to some extent.
Now unless a caller comes around .‘
tea time ~«from four to six we do
not fuel it appropriate to offer
afternoon
vely few households the
prevails that during the cold
is served of having hot chocolate
or bouillon at about eleven and if
this is the custom. then your
be included in the refreshment.
in Russia and elsewhere among
northern Europeans it is as cus-
tomary to drink tea late at night
as .it is in the afternoon in
England. and there the evening
caller is always proffered a dish
of tea. With us. however. no one
thinks of serving tea at that hour.
refreshments. in a‘
custom .
months and where a late lunch-on;
‘p
Edited B
€0,1th
are in
LEPHANTS .
E vogue.
H.
o
be sure. to be led around on this purpose.
leashes. And not tame elephants
Sometimes the qtlt‘sliu‘ comes to
us froth younz Women asking
silt-timi- or not ft is in good form
'0 ofi'lr \‘o::n;. men callers in the
evenin: 5 ‘mt‘ sort of refreshments.
Now where llit‘ l‘:.'.l is more or less
formal no rl-frvsl‘mcnts should he
Taiuut-r‘ted. save possibly. a dish of
bonbons.
Sutzzt't'mos in the Evening
llouoler. if the young man has
been invited for the evening to
take part in a game of cards or
‘other family pastime then among
our Annsricnn young womm it is
customary and
to 50!?“ some henrtior
ments. Shun-times it
the form of a light supper-~21
‘wolsh rabbit. savory sandwiches
‘and coffee or chocolate. or some
dish of hot oysters. But to offer
a casual caller such elaborate re-
;freshments would be decidedly
out of place. unless he happens to
{come when for other guests some
jsucb repaat has been planned.
1 One thing remember anent this
~without first asking its parent.
lSometimes mothers do give be-
;twecn meals to their own chil-
,drcn's playmates without know-
.ing whether there
Sparental approval or not. and this
'ls really inconsiderate. Even the
smallest bit of candy should not
be offered. i
T a formal dinner where both
men and women are invited
each man is assigned to be
the partner of one of the women.
They are called dinner parties.
Unless there is no way out of it
the hostess should avoid having
more men than women at a dinner
that is formal.
Just what are the obligations
of a man guest toward the woman
to whom he is assigned as part-
ners‘f
In the first place he should cs-
cort her to dinner. The stately
fashion that is loss followed now
than it was some years ago is for
each lady to take the arm of the
man who is assigned to her as
pauper and proceed to dinner
with bar band restingon his arm.
As the host with his partner al-
ways leads the way the guest
seed never.feel embarrassed at
not knowing whether to follow
this stately fashion or not. If the
best offers his arm. his partner
of course takes it and an others
follow suit,
The hostess should see to it
that csclrmaa knows who is to
saiss. lftbsnshlsoilysgood
deal of . lemon juice. vinegar or
chopped capers can be used. . ,
flips bananas mashed. nod
with lemon Juice and sweat-ed
to taste. make a hearty sandwich
filling. The broad omwblcb this
rule with highly in“
m.- is spread should be on]!
lightly battered.
\
Your Dinner Partner
Some Things You Want to Know
be his partner. If there are only
a few gurus she can do this easily
enough y telling each man as he
comes into the drawing room be—
fore dinner. When there are
.many guests this is sometimes in-
convenient. A more convenient
manner and a manner that is in
rfectly good iorm is to provide
ittls cards and envelopes for each
man. On the outside of the en-
velope is written the man's name
and inside a small white card con-
taining only the name of the lady
he is to escort. These envelopes
are given to each man in the
dressing room as he arrives.
Arrived in the dining room with
his dining partner. it is the duty
to each man to find his-place and
that of his partner which is be-
sidc his. These places are easily
found by means of the names writ-
ten on the place card. The man
then stands behind his partner's
chair and assists her in taking her
place. taking his as soon as the
hostess and the other women
guests are seated. .
TIEBACK FOB CURTAIN.
For summer it is desirable to
to have tic-backs for the living
room curtains so that as much air
as possible may be let into the
room. These tiebacks for summer
tonne curtains are most att sc-
t ve when made of ribbon.- Pi not
edged grosgrain ribbon about at:
inchsndskaifwidshagood
selection. - " ‘ '
quite appropriate;
rcl‘rcsh— .
even takes'
would -be‘
But all sorts of little elephant
1 6.15;...
l 1118 is. of course, a. rather dull
I season so far as clothes go.
‘ Big
. changes come in our
ishops
in September, when the
guest who happens to make aimatter of offering things to eat: iFrench clothes from the August
morning call at the time shoulo'jNever give a child anything to eatmpenmgs have had a chance to
reach us. But nevertheless the
August shops are full of interest.
There are accessories of all sorts
lthst are worth buying new for use
in the autumn and. indeed.
throughout the winter.
Round handkerchiefs, for in-
stance. They are not new—they
appeared several months ago. But
they are most attractive. and are
shown now in a good dcsl of vari-
ety. Sometimes they are made of
finest handkerchief linen in lovely
shades of rose or maize. blue or
lavender. edged with little frills
of finest net. Sometimes the!
are made of crepe do chine. with
s picot edge or an edge whipped
with contrasting colored floss.
Then there are the new deeply
scalloped handkerchief; The scal-
lops are square. and deeply in-
dented. worked in fine buttonhole
stitch in white on colored hand-
kerchiefs. Sometimes there is an
additional decoration ,of finely
worked dots on the scalloped sec-
tions. 0
White silk bags embroidered
tickly and heavily with steel beads
are really striking in their attrac-
tiveness. The beads are used
sometimes in an all-over design.
so that the white silk shouts only
at the edges of the bag: some—
times in a design which gives
glimpses of the silk.
Otbsr are made with
silk foundat on and than cove
with deep bead fringe, that com-
gsuly covers the foundation.
olorcd crystal beads. matching
the foundation silk in color. u-g
used for this. '
There are gloves with slashed
calls on out. like Elizabethan
cuffs who they are worn. The
kid is sometimes of two
legend «white. or black and white.
for instance. And the insulting
striped effect is coed. .
a
great for riding, which continue to be charms and all sorts of elephant
Not pet elephants. to used only in their native East for
decorationsvaro used by smart
minor: as a result of the present
Perhaps the smartest thing of
all is to have a set of little crystal
elephants walking along the table
or the mantel shelf. Failing
crystal. elephants in stone or
metal are used. But the crystal
ones are smartest.
And everybody .who has any
elephants bu promptly got them
out and given them a place of
prominence. Antique and curio
dealers who deal in Oriental
things have been besieged by
shoppers for elephants that may
be made the foundations of lamps.
Old Chinese stone elephants are
fitted out with little lamps perched
on their backs like howdahs, with
canopy lsmpshadcs of Oriental
patterned silks.
most attractive.
airy. There are some lucky brace-
hairs—descendants.
.. .........v.. -4.“ _-,,
Every Woman Wants To Know
Anne Riiienhous
IHaveYouAn Elephant for Luck? It’s' the Fashion to Have Oen
They are really
And then there is elephant Jew-
lets. supposed to contain elephant
perhaps. of
4}
.1
lots containing hair of a beloved.
A strange cum. but no stranger
than many others. If we have
given up the habit of hair rings
and bracelets and lockets. we yet
have heard of the but put out not.
long ago by a smart milliner who
need human hair in a fringe to
take the place of monkey fur.
Strange shifting of values ‘on
monkey fur and elephant hair go
up in the scale and human hair
zoos down. ‘
Etc hsnt earrings. too. are
worn. ittle carved ivory elephants
hanging by a. silver or gold chain
from the lobe of the oar. And
bracelets with carved ivory ele-
phant heads as a clasp. Other
bracelets show tiny elephants
hanging from a. metal bs'ngie.
And perhaps suggested by these
are the black gloves. one of which
shows a‘ little white bone or ivory
elephant hanging from the wrist
strap. It is of such workmanship
that it may later. when the gloves
have gone the way of all fragile
kid. be used as a pendant.
There are elopant incense burn-
ers. and there are porcelain per-
fume bottles of elephant shape.
with the long. curled trunk capped
with a bit of wax when you buy
it’ to keep the perfume from spill-
ing, and a tiny baby elephant.
guiltless' of a perfumed interior.
attached to the mother by a little
chain.
Elephants have apparently been
found worth while as a. decorative
motive. too, for they appear in
embroidery and in diet lace
designs.
When You Use
Cloves
They Are a l'st-i'ul Spice of Inter-
esting l-‘lnvm.
OST 0: us know little more
M cf cloues than that they are
one of the spices that from
time out of mind we have had on
the spice she]: in our kitchens.
‘.'e have ClO'TQS because, our
mothers had cloves and they had
_-- --. ---.._,. _._
Ends of Fashions .in the i:§:’:.............0.....T..
August Shops
coming and smart. Sometimes jet
and crystal are combined. some—
times jsde or amber is used. some-
times blue or green or yellow
stones or glass beads. Usually the
necklace is of the short, choker
sort. 1
w Underwear of maize colored
voile is in good taste. It is ex-
tremely dainty. The voile is of
the softest. finest weave. and it
is usually.embrolderod in fine
stitchery in white.-
Irish lace is a god deal used
for trimm ng has white band-
made ling to.
Net is another good underwear
trimming. It is sometimes put in
in oddly shaped insets. quite plain
of a fine quality. Sometimes it
is embroidered in elaborate de-
signs and fine stitchcry.
Little girls' frocks in peasant
i
Sets in colored stones of brace-'
let, earrings and necklace are be-‘
i
style. trimmed with embroidery in
rod, yellow and blue. are lovely.
especially for the very little girl.
Half-inch wide ribbon is used
for lacings for evening slippers.
and this is most attractive when
silver or gold ribbon is used to
lace silver or gold slippers.
Buckles and rosettes are con-
sidered by many persons to be
smarter than the sandal closing.
It is not dimcult to "dress up" a
rather usual looking pair of shoes
with a. pair of good buckles or to
add dainty rosettes to your eve-
ning slippers.
Collars for evening wraps are
often made of enormous ostrich
and sometimes of mmbou trim-
med with long willow fronds.
The ostrich feather bracelet
seems to be having something of
s vogue. It is made of a band of
tiny ostrich tips and tied securely
to the wrist. it may be worn to
match the ostrich feather fan, to
match the gown, or if a gownof
neutral tone is worn. in some
bright contrasting tons.
BEN you call. remember
that friendly conversation
should be spams of give
and take. Don't. make the mis-
take of doing all the talking. just
use you are a fluent talker
and have something interesting to
say. 0n the other hand. don't sit
back and let your hostess do all
the talking. Some person: when
they call seam to- have an idea
that polite conversation consists
hi! asking a lot of leading ques-
t ons. =
“Doyonlikotodanccf-What
shows have you boon to this sco-
sont no pun like the movies?
Don. 't you think it's radiator
[iris to bob their hair!" These
are the questions that some young
I. fallback on when they call
on girls. ‘ '
The housewife 63113303 a
neighbor, m: "is the maid m
fanswnmtlhm
.—-—»¢«*.H’
WHEN YOU CALL,
give her every Thursday or every.
other one? Do you like your new
neighbor! You go to Smith's
moor! store—don't you and him
frightfully expansive?” ‘
As much as possible we should
get away from the m
sort of questions and discouions
in our social intercourse. Boa!
diversion comes when you have
boss thinking of ”making side
from the daily humans. of u-
as. You. may feel. how
to lead the m
“moth mu
sms! Siam!“-
cloves because their mothers had
.them. And we use them occasion-
ially. We would doubtltss have
lthe be: of clores met as a matter
{of convention‘whethcr we ever
used them or not.
Vi’e are apt to forget the inter-
esting fact that each little clove
is the dried bud of n flower that:
grows on a tropical tree called the
clove-tree.
One attractive way of making
use of cloves is to stick one or two
into each slice of icmon that is
served for afternoon tea. Cloves
are a‘so used with discretion
sometimes in making soup stock
and some people like them with
such vegetables as spiced beets,
baked carrots. boiled hams. They
sadd flavor to stewed apples and
Many sauces for meats
are sometimes used in the water
in which fish is boiled and often
they are used in baked ham.
For Baked Ham
One rule for baked ham gives
directions for boiling the barn in
water to which a quart of sweet
cider. pepper corn and other
spices. including some cloves. are
added; and then after it has been
boiled tender the skin is pared
and the ham is sprinkled with
sugar. brushed with beaten egg.
covered witbground bread crumbs
and stuck with cloves at o'ven in-
tervals and then browned in the
oven.
Another rule in which the ham
is cooked in grape Juice also calls
for cloves.
“'hen a clove is added to most
the ingredients and then dis-
carded. A rule for olive sauce.
that is excellent on many left-over
meats. calls for two cups of brown
stock, two tablespoons of butter
and two and a half tablespoons
of flour. First melt the butter
and then add ’ a teaspoon of
minced onion. a bay last and a
clove and let cook until the onion
insoft. Then remove the bay leaf
and clove. Add the flour gradu-
ally and then the stock. Let. boil
and then add a half cup of sliced
stuflod olives. it should be
seasoned with salt and pepper to
In Bread fiance
A rule for bread sauce calls for
a slice of unit» stuck with two
cloves. To make the sauce. you
put this‘stuck colon is the topof
adonbio boilcrwithscupoflno
those sentimental Victorian brace- '
sauces it is cooked with some of .
Norwalk Chronicler