ESDAY. ‘
Al MARSH
MAY BE NEW '
BEACH RESORT
lid on \Vziy to Compo
9'3.- (lnce Used by
(him l)’ggers—Had
(mal
mum:
. A.
‘ Sept. 1'. -— Great
‘y‘wlllli 0f the all”-
y‘:q\1‘\ u the DCX‘
- \Vrstport. Compo
, . wrcrowded and in
will not be an
mr summer cottages.
the Sound along
. lmnrh is privately
in is no chance of
\ .nluny there. The
-r‘rl is westward to-
As the name in-
is a vast tract of
l' is a peninsula like
ml Pvdar Point. ex.
vlistance ‘into the
. slm marsh land will
than it will make a
' 4 MN.
all}! m-vt‘ral houses
Thr- land about the
.- tliiml in with oyster
. i'u
. is no u-r used here.
'll: clams and camp
-;0 salt meadow land
‘» »l for the hay each
. mm from all parts
swirl! past to spend
l‘::4'v brought Lheir
..; ( Lin]... Years pill.
'hrougli the Marsh
- :-:~u was carried to
‘Hs saved a five-mile
vnd of the Marsh.
,“l'ui’ trips every day
\. \v York. l'ltimately
dropped off In town
mm disuse and now it
for boats. Along the
. v Marsh there are
r. or old canal boats.
~ iwvn c‘nred now for
r-u‘iin. features cf
‘ .. nl'l Beacon tower.
~ .i spindle. Originain
-» .l ”and mark for the
Dyrtf‘r men in the
vinml it and the one
.lrmii to locate their
~ Then when the old
l through heroday
won light was hung.
guide the ships.
1. an your! no til. has
spindle except by
1‘ dry the." nets.
“c :rnunrls are beyond
(irrnv Marsh. This
only at low tide.
.. :9. out 4n tart wide and
“rot utth the depth of
at m if impossible to Goes
,. .n ; w ll-lv. The town
\- t- risk'vl in I few
.»-» (‘1' pm a bridge across
r-r t“ it in some way so
- n11\ cross it at all times
\li'sl‘ rc'i‘. l! at the
t‘;.t'rt irwn line. but the
'v '- n n.’ “‘csipcrt.
- in
.v;:
.cnl ..
i'wnj‘
'- \V
b
BELL ISLAND
ARRIED MEN
GET BEATEN
Ml.» M e n ' Capture
lizill Game -— M is s
Natalie Adams is at
Hume Again
,- Ii Men's h ball team
lost their first I‘m.
"rung. when the angle
. island defeated them
1 ,n Point diamond by the
‘ , \. The game was a
all-111' throughout and
.wl until the ninth in-
.\rnold McLachlan
“inning tally on a sacri-
.~ the Married Men won
. .tl}"d last week. the
~ . all. and the rubber
z-ttinal'ly be played next
,. batteries for tho Mar-
H: G. Smith and Moore.
music Men Leonard. ii.
. ‘v".l_\. All the pitchers
. came. tho support
..1 king in the critical
Ii. run;
a s O
_. . ll. '1‘. Browne of
hp. island. are the
' ' and Mrs. E. C. Browne
--nuc.
e 0
can of New York
:. \isiting her daughter.
.\l.iclntosh of East ave-
. O O
l'ui‘e, r.. has returned
in llrookiyn. after
w»«:k-cnd and the hol-
home of aunts. In.
and Mr:- John B.
':.- Soundview Hail”.
‘sirct Farrell of Eisn-
is.u.nd. who was spend-
Inn: at the Pine Point
several weeks m
was suddenly soised with
Muck of appendicith. h.
-rs~-d from the h‘orwaik
-r..i has returned to he!
in», Ann and 80.30 3"
i.lmhurst. bong m
~.«vnd visitors at the Pine
0
lio) ie.
0 0
son of )L'. and
1:. Doyle of tho Bro...
.e-scent road. totalled ‘0
”are a: mu“
' me months of JW I“
Camp Namashaut. Lalo
5-1‘! Hampshire. M 1""
mum, on Crescent realm?
Play at Port W
enjoyable nay ates-s- ‘
O O 0
‘~ nine Adamshasm‘
A-odato Iditor
' Rochester
. Conducted by WINIFREILSTUART GIBBS *
American l'ood Journal. and Director of Teachers’ College, Columbia University; Teach-r
om am;
( _
of Its Research Bureau;
Mlufitioalnovarsron
Sally came wandering into a jolly
picnic party where the Fedwells
and the Eatums were having a last
”bat" before school began. The lit-
tle girl had at first refused the invi-
tation. for she was very shy. Loneli-
ness got the better of her. however.
and wheedling “a ride" out of the
kind hearted grocer. she hopped in-
to his delivery truck and was soon
at the picnic grounds.
"Hello. Sally!" came the united
shout. “Come on we're havlng a
swell lunch."
Florence Fedwell had developed
some of her mother's keeness of vis-
ion and she had been watching Sally
for some time. Today the child
looked. as her grandmother would
have celled it “peaked." Nestling up
to Florence she watched hungrily
the preparations for lunch.
“Sally. honest Injun. now. do you
feel as frisky as you should." said
Florence. “Tell your old aunty,
like a good child." ‘
"I feel fine since your mother told
mine what to give me to eat. but
mother says she is afraid those' old
school lunches will undo all the
good of my new diet."
"Not on your life." was Florence's
vigorous retort. Just listen to me.
honey. and I‘ll carry on Mother's
good work. bless her. by advisir‘
you about those same old lunches.’
k
"Listen. my child. and I'll tell
you."
"0 Florence you are so funny and
nice! You bet 1'" listen." .
“Vi'ell. to begin with you must
have a substantial food as a sort of
standby. Bread and butter with
cold chicken or veal or vegetable
loaf. or chopped eggs or cottage
cheese sandwiches.
"Then you need a juicy food. eith-
er a fruit vegetable. orange, or ap-
pie or tomato."
"Finally. a very simple goody for
dessert. such as baked custard or
plain cookies or cake."
“Don't forget to patronize the hot
drink stand at school and select hot
Adventures of the Fedwell Family
My Ilinpkins’ Lunch Box '
By m mast onus
food Specialist
soup or hot cocoa or a glass of
milk."
“Here are some suggested lunch-
es as planned by a teacher who
makes it her business to study what
youngsters at school need."
Suggested Cold Lunches
1
l bean sandwich
z celery sandwiches
1 cup canned peaches in small Jar
l cup cake
11 '
2 brown-bread sandwiches
14 cup cottage cheese
1 prune sandwich
Fresh fruit.
Ill .
2 bread and butter sandwiches
1 raisin bread sandwich
1 cup canned cherries in iar
1V
cottage chees sandwiches
l jelly sandwich
l tomato (fresh or canned) served
with salad dressing in small jar
cookies .
‘7
scrambled egg sandwiches
cooked in fat)
1 serving of rhubarb cooked with
raisins
slices coffee cake
VI
1 slice meat or bean lost
2 bread and butter sandwiches
1 small jar of apple sauce
VII
2 crisp rolls buttered
4 prunes stuffed with nuts and cot-
tage cheese
1 orange
1 cup custard baked
ramekin
g
a
9
'2
(not
q
a.
in individual
VIII
2 oatmeal bread sandwiches
1 stuffed egg
1 small piece sweet chocolate
1 serving of apricot or other fruit.
whip
Any of these lunches would be
im~proved by the addition of a bowl
of hot milk soup. or a cup of cocoa.
This can easily be included if a vs.-
cuum bottle is provided. or more
easily by installing the hot lunch at
the school.
Oysters stand shipping ~very well
as they remain edible for ’ period
of from eight to ten days even when
shelled. if they are kept at a low
temperature. They will keep even
longer and more satisfactorily if
they are removed from their liquor.
Shocked oysters are usually washed
carefully in number of waters and
are then pac ed in airtight recept-
acles which are surrounded with ice.
They must not. under any circum-
stances. become frozen although the
old custom was to ship them float-
ing in a tub with a cake of ice. This
practice is no longer prevalent be-
cause of the menace to the oysters
caused by melting ice.
Different opinions prevail regard-
ing the digestibility of the oyster
although even delicate stomachs
tolerate them quite frequently with-
out discomfort. so it may therefore
be concluded that their assimilation
is not markedly difficult. To certain
individuals however. the oyster is
repellent and a brief description of
their construction and composition
may be of interest. First. there is
the liver which in this‘ animal is a
very' bulky organ and which consti-
tutes the fleshy part: when we find
a single adductor muscle which clos-
es the valves of the shell; next to
this muscle is the "mantle" which
contains the "gills" or “beard.” The
gills really form the outer part. be-
ing slightly fringed in appearance
and they furnish the test as to when
the oyster is cooked. Most dainty
persons remove the outer fringed
portion.
Because they lend themselves to
so many ways of preparation. oys-
ters are almost universally used and
they spear on the menus of the most
exclusive as well as the cheapest
restaurants and hotels. They are
especially relished by invalids and
children. Lengworthy gives their
composition as follows: 88.8 per
cent. waler: G.l per cent. nitrogen-
ous matter; 1.4 per cent. fat; 1.9 per
cont. salts and 2.3 per cent. glycoo
More Things You Should Know
About Oysters
By L. “DBL!“ mutant, 3. 8.
food Specialist
gen. One dozen oysters contain on—
ly about an ounce of solid matter so
they therefore contain nutriment in
a very diluted form and are not con-
sidered an economic food. but their
use is undoubtedly healthful and af—
fords variety in a dietary. The to-
tal solids are about equal in amount
to those of milk but a. quart of oys-
ters shucked. costs from four to five
times as much as a quart of milk.
Oysters. like milk. are bulky for the
amount of nourishment which they
contain and they are the two ani-
mal foods which are exceptional in
fdrnishing large amounts of car-
bohydrate. although no: in the
same form.
When buyin oysters in the shell.
the shells sho‘ld be very tightly
closed and the oysters should have
a good characteristic odor. You
may ask to have one opened and it
should not have a “ropy” or slimy
appearance and should be of good
color. Their appearances as well as
their odor should also be carefully
noted if oysters which have been
opened are purchased and they
should be in' their own natural liq-
uor without the addition of any wa-
ter. Oysters should be eaten soon
as they have been removed from
the shells and the practice of open-
ing large quantities of them at one
time and keeping them in tubs until
purchased, is to be deplored; this is
because of the ease with which they
transmit disease germs.
Oysters are most easily digested
when eaten raw. as cooking in any
form. whether by grilling. scallop-
ing or stewing. cagulates and hard-
ens them. thereby rendering them
more difficult of solution in the
stomach.
In cooking them. when the gills
begin to separate somewhat resem-
bling the partly opened pages of a
book and become slightly frilled or
puckered at the edges. they should
be removed from the fire. The ap-
plication of heat prolonged much
beyond this stage injures both their
flavor and consistency.
1-2. Coddled egg. 1. Buttered toast.
1 slice. Milk. 1~giass. Dinner. chicken
broth. 1 cup. Roast lamb. small slice
Baked patota. 1-2 Bread and but-
ter. 1 slice. Asparagus tips from six
stalks. Junket. 1 cup. Supper. bread
and butter, 1 slice. Rice. 1 table-
spoon. Bugar. 1 teaspoon. link. 1
cup.
This is adapted from the advice
of a well known flaysieian who
specialises in the care of children.
The breakfast fruit may be varied
Theeggbyasliceofbacon ora
crying of well cooked cereal: the
lamb by a bit of broiled steak or
loan chop; the do-ert in a portion
of prune or two tabhspoons of tapi-
oca pudding. or gelatin"
The second Question about iced
milk. I mould answer by advising
that thomuk bewsmod toabost
the ordinary room temperature.
works of hto season wu shown last
embeforoahrgonondaymwd.
“candid-v.01 film is for the
by sliced orange. or smashed prunes.‘
rood Ooasultut of the War Labor Board; Contributor to Ladies’ Home Journal and neon m
“'INIF'RED STUART GIBBS
Food Authority Who Conducts Our
V
Family [bod
"Camp Cookery
The days of cafly autumn are
ideal for camping. “We have baun
fortunate in securing permission to
pass on to our readers some of the
recipes prepared by a well known e.\-
pert in camp and out of door uc-
tlvltics. Further information may
be secured by” sending a self rd-
dn seed stamped envelope to OL'R
FAMILY FOOD.
RECIPES
Buckwheat Cakes
Mix and sift (cgrthcr two cuprulz
of buckwheat flour. one cupful of
floor. two tabltspoonfuia of baking
powder. and half a tcnspooni'ul of
salt: Mix into a thin batter with
milk and bake at once in a fry-pan
or hot griddle well greased With
pork rind.
buckwheat flour can only be ob-
tained in the linitsd States. it is
worth an effort to include a supply
among your camp stores. for luck-
Wlicat call”. made as dh'ectr'd about
are excellent. eaten with bacon.
pork or othcr mcnt or with molarsvs
or butter. or both. if burkwhcat
cannot be uscd a quart of who.“
flour with a tablespoonful of baking
DOWdcr and a inaspoonful of salt.
mix as above. will make fine pan-
cnk . easy and quick to prepare.
and delicious to eat.
Griddle Calms
Mix throw cups of flour. one inlii »-:
spoonful of sugar. one teaspoon of
salt and two heaping traspoonfuli- of
baking powder. Rub in dry two
tnblcspoonfuls of butter. lard or
drippings. “'ith cold water make
smooth battrr. llakn on a hot grivl-
die or in a fry»p:in well rubbed with
pork rind.
Camp Cos-n or Indian Meal Bread
Mix together and sift three cups
of yellow corn meal (which is the
same as maize or lndlan meal). one
cup of bour. one tablespoonful of
granulated sugar. on“ tcaspoonful of
salt and three heaping toaspoonfuls
of baking powder. \i’ork in a cup-
ful of lard. cold. Add cnough cold
water or milk to make a stiff batter.
Pour into a grcascd and flourcd bak-
ing tin and bake in hot own about
forty minutes.
It you have no 0\cn there is re
reason why you should not have
corn bread. Heat a fry-pan. rub
the inside with a piece of pork or
bacon rind. Form the dough mixed
as above. but a little stirrer. into
small cakes. duet with flour and put
them in the fry-pan. Cover the
R’y-pan with its lid or a tin plate
and cook on a part of the tire where
the host is not too great. Turn
over when necessary and eat hot or
cold.
Corn Broad Baked in Ashes
Mix thoroughly together three
pints of corn meal (which is the
same as maize or yellow Indian
meal). one pint of flour. six tea-
spoonfuls of baking powder and one
teaspoonful of salt. Stir in cold water
enough to make a stlff dough.
Form into balls as big as hen‘s eggs.
roll in dry flour and bake in the hot
ashes of the tire. which should com-
pletely cover the bread. These will
bake sufficiently ip from fifteen to
twenty minutes.
Biscuits
Mix and sift one quart of flour.
two heaping tablespoonfuls of bak-
ing powder and one teaspoonful of
salt. Rub into the flour dry two
tablespoonfuls of butter. lard or any
kind of sweet fat. Add cold water
enough to make a soft dopgh. 710“
it on a. well floured bread board into
a sheet an inch thick, cut into bis-
cuits with an empty baking powder
tin. bake in'a greased pan in a hot
oven ten or fifteen minutes.
Ginger Bread
Mix together one cuNJf molasses.
one tablespoontul of ground ginger.
half a, teaspoonful of salt. half a cup
of melted butter or drippings. one
cup of milk and three cups of flour.
mixed with two teaspoonfuls' of bait-
ing powder. Bake in gem pansln
a moderate oven for half an hour.
Dried-Fruit Pie
Evaporated apples. pears. peachee.
prunes and other fruit are now pre-
pared in excellent form. and with
cars will keep for years. Wash and
soak over night in cold water. slin-
mer in .the same water until tender.
Do not boil. Sweeter: to taste and
fruit cooked as deoeribed. make a
baking powder pie crust. Line a pie
Breakfast
Canteloupo
Boston Beans la
Barley perridgo
Blueberry buns
Broiled bacon
Coffee Milk Tea
Breakfast
Corn mush
Creamed scallops
Buttered ton-t
Stewed prunes
Fried mush. maple
:the crust is cooked.
serve. If.s. pie is wanted take the _
MENUS FOR gunman
' Sunday
1m
Scalloped oysters
Lettuce sandwiches
individual pots Chocolate cookies potatoes
Boston brown bread Fruit salad Brown Betty
Coffee Milk Tea Milk Coileo
Monday
' Concord grapes Cream of Lima bean hub and mm pie
Gluten mush Small baking powder Corn on cob
Creamed fish biscuits ‘
Buttered toast noney Pumpkin pie
Coffee Milk Tea lttik Coffee
“ Tuesday "
Breakfast launch Dill-e!
sum pineapple Codlish Souffle 301:; “3;“!
Scotch oats .Corn crisps BC“ ed we”
Corn griddle cakes Scalloped apples pun Cup cakes
Coffee Milk Chocolate Coffee
Wednesday
Breakfast launch [lanes
3“. in I‘ll-hint! Kidney .te'
Johnny cake
Stewed huckleberries
Sugar wafers
Thursday
lunch
Cheese club
nndwiches
Lettuce sala
Graham bread and
butter
Coffee Milk Tea. Milk Coffee
Friday
Breakfast launch Dinner
Corn chowder
Bread sticks
syrup Rice croquettes Celery
Codfish omelet Chocolate cream tarts Melon sherbet
Coffee Milk Tea or cocoa Coffee
Saturday
Breakfast launch Dinner
Blueberries Graham muffins \‘eal sausages
Popovers Surprise potatoes Grilled potatoes
Scrambled eggs and Stewed raisins pineappand cm.”
brailed bacon Plain cake “'atcr‘watero
Coffee Milk Tea Milk Codeo
Din-es
Tomato Puree
French fried sweet
Mashed potato
Corn g timbales
Milk Squash pie
Dinner
Guinea fowl. roasted
Scalloped tomatoes
French fried potstoe
Fruit pudding
Baked haddock
Stewed tomatoes
Mashed potatres
HamburgSteak...
BeefLiver
LambStew......l.
FreshPlate
PorterhouseSteak
-VealPatties......
O
Schultk’sTu‘esday Spec
Washington Street and Railroad Avenue. do. um]
39 and 43 Hair Street~ Nos-walk.
Westport Georgetown Barton Stamford Black Rock
Schultze’s Sanitary Mark ,
oOIOOIQ‘
own:
The Flavor Of
TEA.
rune: BLIND
satisfies the most discrimipatlu'
19 Railroad Avenue
C. D. CHARNOK
Small Pork Lotus
Small Fresh Rants
Genuine Spring Legs of Lamb
‘ Home Drescd Veal
attic Broilers. Fowl and Boast-
ing Chickens -
Sugar Cured Barns. all kinds of
30c lb.
C
This receipt
will answer for every variety of
dried. dessicated or evaporated fruit
in the market. Observe strictly the
rules: Soak the fruit in cold water
over night. simmer gently. but do not
boil. .
. Bios Psddhg.
One-fourth cup of rice. two cups
of water. two tablespooafuls of con-
densed milk, one—quarter teaspoon of
salt. Wash and pick over thu rice.
dilute milk in water. add salt and
milk to rice. and allow it to come to
the boiling point. simmer slowly for
two hours. stirring occasionally:
when the rice is soft. brown in the
oven. Serve hot or cold-
Pork and Beans.
The navy bean at present in use.
though much may be said in its
praise. is far inferior to the lima
bean. Procure a quart of lima beans,
reject all that are shriveled or dis—
colored. soak all night in plenty of
cold. fresh water, and in the morn-
ing You will find them plump and
tender. Wash them well and place
them in a pot on the tire. with a
square piece of salt pork weighing
one pound. simmer gently till ten-
der and each bean is separate. like
the soft and swelling grains of well-.
cooked rice. scrim through a colan-
der. saving a pint of the water'in
which they were boiled. Pack in the
bean pot. bury the chunk of pork in
the beans. season. the psnt of water
reserved. as mentioned above. to
your liking. pourover the beans in
the pot and put in the oven to bake.
The fiavoring of beans depends upon
the taste of the cook. Pepper. mus»
tard and molames are generally
peed. The head pot buried in the
ground with a slow fire on top at
night will be in capital condition for
breakfast in the morning. Navy
beans may be used as above with tip
top results. Pork and beans to hearty
food for all workers.
W Lives.
Take any liver you can 'get. beefs.
calf'l. pig's. sheep's or deer's. cut is-
to slices with salt pork in the pro-
portion of one pound of pork to two
pounds of liver. peel and slice four
large onions, arrange in layers in 1
pail. pork in bottom. then liver and
onions Pepper liberally. cover Light
ly. put the pail in a large cooking
pot and let it come to a boil slowly
Cook for three hours. The liver will
be tender and Juicy. Note that no
water and no salt are used in this
dish. Put only in the cooking pot
in which the pailful is boiled. it
cooks in its own juice. There is no
more appetising dish for a hungr)
man than this. Four onions to the
two pounds of liver and one of pork.
remember. if you happen to have
any sage. thyme or summer savory.
a sprinkling will be an improvement.
Pie Crust.
Four cupfuls of flour. in which is
sifted two teaspoonfuls of baking
powder and one-teaspoonful ot salt.
Mix in one cupful of lard. Make a
soft dough with cold water, roll out.
dredge or sprinkle with flour. fold.
and roll again. These proportions of
ingredients should be observed. in-
crcasing the quantities of each as
needed. This makes the best poni-
ble crust for meat pies. fish pics or
fruit pies. For boiled potpies It is al-
so excelled. It may be used with
excellent results for soup dimplings.
THE CHILDREN'S CORNER—-
In Florida fair.
" Grow for you:
sweet
face.
Mullins
From (killerpia
fibre-aim
dish with it. pour in the fruit and
cover with the pie crust. Bake until
Booth will leave .this week for New
York. where he will manage. Rh
Peggy Ryan in a vaudeville comedy.
0 0 O
best."
- ' After
’11:? CHILDREN’S CORNER
omen SOIG
By mm mm onus,
rooa Ipoe'nlist
Where skies aro blue.
Deliciouoest oranges ‘ .
They‘ve limo to turn
Your teeth and bones
As'hard as any polished stones:
And phosporous'makes tmr juice so;
’Specially valu’ble fruit to eat:
Whileovenofisontiureisatrace.-'
To put pink checks in the whiter
Ihlll'nll‘! pong,” ,
minim-lam--
Il'romthofarthestwost: ..
“some' think Dunes-angels“:
, from any of the craftsmen of Wilton.
California Rams . . . . . . I“ .§
Smoked Beef Tongues . . w .c“
Smoked Pork Tenderloin. a“
(‘crncd Beef
Fresh Vegetables 1‘
Strictly Fresh Eggs .. “c “1 *
Gicnwood Butter ..... . 55° .9 , '
High Glide M 7
Native Calves Lives- .. . 45° .0.
26 WALL ST.
French and Danish Pas
’LUNUHES, ICE CREAM. DELICIOUS CHOCOLATE m
CONFECTIOHB OF ALL KINDS.
THOMAS’ '
" ’ .
"
\
Quality Groceries and
' Free Delivery
A F. Beckmaim‘ o 00., Inc;
A Pin to Eat
Cakes and Pastries to
HOTEL DAVENPORT
Music Every Even:
”vow..-
m
DAVEN ' b RT COFFEE SHOPPE
" Cheer Within”
CATERER FOR PARTIE.
Par Exeiiancs
Order for Home Use
sit-mono, coils.
n3—-5:30 no 9:00
CANE
---.r----
CAN NING TIME
Peaches — Plums — Crabapples — Tomatoes
FREE DELIVERY
VAR!
properly. The plan of entering the
garage was frustrated. however. byai
several young men who happened;
to be near the garage.
The gypsies came here from Fair- Z
field. from which town they had':
local authorities intend to make the
camp move on today.
Wilton
\
A benefit dance will be given next
Wednesday evening at the “’il'um
ball grounds. F‘lelds‘ enlarged or-
chatra will furnish the music. and
the dance. it is said will surpass any
given in the town this year. The pro-
ceeds of the file of tickets will be
given to one of Wilton's worthy
families that has lost a dutiful and
loving father. Tickets. which are
only fifty cents for gentlemen. and
no charge for ladies. may be secured
\
mm m YEARS E80)!
' . Isms.
“I suflerod with kidney troubiiatrr
years or snore. I could not D
few and I was always tired after
comb; home from work. and my
back .ehod." writes John R. Gordon.
mums." til.f‘!se¢uredsomoFOL-
”marry-11mm” few
4 “better andcmllo
_.,.,,...a.§. .. om . became
been chased by the state police. The l
lExpertBepairingid ‘
for ok-etatowaeo-mutscjv
{M
o
~
Gloo-
01mm
The Dem a
to be held in tho town .
day evening. Ions-hog
d s. t.. for the m
ing eandidsns fee a”
its,
Norwalk Chronicler