Evening sentinel, Thursday, September 13, 1923 · page 7

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When Etiquette
is Worth While

it is a Safeguard and Guide to
Society When it Is Abused.
S the court of Louis XIV 0
France. etiquette runs away
with itself and becomes ridiculous.
in that court it was a breach of
t-thuettc if any one but a certain
nobleman handed the king his
royal undershirt when he awoke
.n the morning. Another noble-
man held his wash halo and an-
other held the taper to his prayer
book when he went through his
kingly devotions.
if we look far enough back in
lllrlOl‘)’ we could find that even
these absurd regulations had their
basis in a matter of convenience.
Etiquette is the lubricating oil
that makes the Wheels of society
run smoothly. and when royal
Miquctte stipulates that a dozen
nr so gray-beards. including the
prtmo minister. should be present
at tho birth of u king's son, you
may be sure that that rule origi-
untnd so that later no one might
.uggcst that the heir to the throne
was a Changeling or an impostor.
And the custom or etiquette goes

on aitt-r most folk have forgotten
the ”why or wherefore" of it.

A “'cedingoOut Process

in present-day American eti-
quette a constant weedingoout
process is taking place. Almost
as soon as the need for a certain
]‘lf‘i'(t of etiquette passes out the
l‘ilt]llt_'iie becomes old-fashioned.
too. Practically every regulation
of our etiquette can be traced to
convenience or Oconsideration.
Take. for instance. the matter or
table etiquette. The whole idea
or our ao-callctl table manners is
to maltc meal time a period Of
pleasant intercourse and not a
more feeding process.

if we all ate in private wc'might
have the manners of pigs and give
no one offense. But since we
usually eat with our friends or
families we must be very careful.
We must go about it noiselessly
and hence we have a certain list
of rules for the management of
the spoon and fork and knife. and
because we would give offense to
others if we spilled our food and

 

 

OMETIMES. as was the case i?

. i

, ' _._3 ‘I

m(

HERE was a time, many years
ago. when the flapper of that
time wore "mannish" clothes.

 

 

were untidy about it we have an-
other set. of rules for the manage-
ment of the napkin. our position
at the table and our mode of runs-
ticating. in determining how to
cat thv various kinds of foods the
MM seems to be to find a way by
which the process can be made
lcast offensive.

If “'e “'cre Hernilts

There is no special etiquette for
our way of bathing~though there
was for poor little Queen Marie
Antoinette, who always bathed
with a group of ladies in waiting
looking on——because we bathe in
private. “'e can hold the soup as
we please and splash as loudly as
we, want without running the risk
of bring ill-bred. All society asks
us is that we shall be Well tubbcd
and we can suit ourselves as to
the method of securing that re-
sult. If we were hermits or Rob-
inson Crusoes we should have
very few pages to our books of
etiquette.

So the closer we live together.
the more careful we should be of
our manners. And for this reason
the city folk who dwell close to-
gether have to think more of eti-
quette than country folk. Compli-
cated machinery always needs
more lubricating oil than machin-
cry of few parts and so folk who
live in close contact with one an-
other need the most rules of
etiquette.

 

YOURS TRULY

it is said that many of the forms
of present-day society are sun-
rivals of times when in equalities
of position and social position
were more trying than they are
today. “I am your obedient ser-
xant." was once no ceremonlous
form when it was written at the
close of a letter. before the signa-
ture. it was the form used by a
subject to his monarch. a vassal
to his lord. and it meant exactly
what it said. Good form today-de-
mands that we use the form
"yours" in the signature of a let-
ter. it is incorrect to say simply.
"sincerely. Mary Smith," or "Ever
faithfully. Tom Brown." The
correct form demands the “yours .
And yet this innocent appearing
little word is said to be a relic of
the time when those who used it
actually did belong to some over-
lord or other to whom they wrote
in this way.

But for practical purposes we
are more concerned with present-
dfly usage than with survivals and
relics of former forms.

"Yours truly." or “Yours very
truly," or “Very truly yours." is
the safest form to use in a social
letter written to some one with
whom you are not intimate
enough to use a more endearing
form. "Cordislly yours" is a form
often used in social correspond-
ence. but there are-some people
who think thnt it. Ihotiid not be
used by a woman in a letter to a
man. "raithfnlly yours" should
be used only between friends or
between persons engaged together
in some good work.

 

Street Manners.

UCH as we may criticize the
manners of the men and
women we rub elbows with

in busy streets. we must in fair-
ness admit that these very street
manners are the product of a high
degree of civilization. Primitive
or barbarian people could not
move about as we do in congested
city streets with the same uncon-
cern that we do. It takes some
accustomcdness for us to make
our way through crowds, over-
looking pokes and pushes. shoves
and digs. if we were primitives
in practice. as many of us are in
feeling. we should probably land
in a police station. We would re-
sent some of the pushes and
shoves. and We would strike out at
those who intentionally or unin-
tentionally pushed us.

it really is important that each
one should do his best to respect
the rights of others as we pass
and repasa in crowded city streets.
Even though we are among folk
civilized as we are. we must not
presume too much on this civiliza-
tion. “’0 must take care that we
do,not tread on other people's
toes. and if we do we must crave
pardon at once. In mediaeval
days knights sometimes chal—
lenged each other to tight in single
combat because of oflcnces given
in passing. A knight trod on an—'
other knight's toe. be pushed
against him or stood in his way.
The offended knight expected
more that a curt “Pardon me."
"I humbly crave your merciful
forgiveness." was the least that
might be said. If the odending
knight did not ask forgiveness
then the one offended knew that
the offense had probably been
given intentionally. To uphold
his own honor he had to demand
some sort of redress. Now we
are trodden upon. pushed against
and shoved. but we must usually
bear it all in patience. But we
can at least show our own good
breeding by treading upon and
pushing others as little as possible
as we pass them _in crowded

streets.

 

“1TH BANANAS

Banana fritters. if carefully
made. are a delicious dish. This
rule calls for four bananas scraped
and sliced into thin slices. Sprinkle
them with a few tablespoons of
powdered sugar and a tablespoon
of lemon Juice and set aside. Now
mix and sift together a cup of
flour. a tablespoon of granulated
sugar. and a tablespoon of baking
powder with a pinch of salt. Add
half a cup of milk with the yolk
of one egg and mix thoroughly.
then add to the dry ingredients
and lastly fold in the beaten white
of the egg. Now add the bananas
and mix to a smooth batter, and
fry by dropping by the spoon in
deep fat. They should be drained
on paper and served piping hot
with currant jelly sauce. made by
heating a glassful of current Jelly
diluted with half the quantity of
water. and sugar and lemon to
taste.

 

 

I hat Every Woma

n 4Wan'ts

Edited B Anne R'iiienhoti‘se

fly as lit-me:MW_$yndmfe. -_._-

cam/it 19

And Now They B

She wore boys' shoes, which were
She
She

of the "bulldog" toe variety.
wore rough tweed overcoats.

 
 

a

 

 

arrow From Their Brothers

aifected boys' collars and cravats
with her shirtwaists.
For years girls have pot shown

 
 
 
 
 
 
 
 
 
 
 
 

 

When it Is Bee

HERE are so many ways of
I using beef. especially the
cheaper cuts, that every cook
ought to have a fairly good sized
list at her command. If you have
a porterhouse roast or a fillet of
beef. it in delicious when cooked
in the simplest way. But for,the
cheaper cuts it is possible to do
a good deal by cooking them in an
interesting manner.
Here are some good recipes for

preparing different cuts of beef:
French Roost

If the piece of meat be lead or
of second quality it will be im-
proved by rubbing it well with a
preparation of four tablespoons of
salad oil. two tablespoons chopped
parsley. one sliced onion. two bay
leaves. Juice of half lemon. Rub
meat well and let it lie from
eighteen hours to two days, turn-
ing in the dressing once or twice.
Baste meat with. the same dress-
ing. adding salt and pepper to
taste. '

Fillet of Beef. Lorded

The true fillet is the tenderloin.
A short fillet. weighing from two
and a. half to three pounds (the
average weight from a very large
rump) will suflice for ten persons
at a dinner where this is served
as one course. and'lf a larger
quantity is wanted a great saving
will be made if two short fillets
are used. Remove from the fillet
with a sharp knife every shred of
ligament and thick. tough skin.
Draw a line through the center
and lard with two rows of pork,
having them meet at this line.
Dredge well with salt. pepper and
Gold Medal flour. and put. with-
out water. in a shallow pan. Roast
for thirty minutes in a hot oven.
Serve with mushroom or tomato
sauce. .

Potted Beef

Slice thinly four pounds of lean
raw beef. Beat the slices with a
rolling pin. Sprinkle over them
about a teaspoon of pounded
cloves. a. salupoon of June (or
more it you are fond of this
flavor). Season the meat highly
with salt and pepper. add about
a pinch of cayenne; leave the
meat in a cold place in this spice.
turning it once or twice. Put it
then in a jar. Add water enough
to cook it. but not enough to cover
it. Tie a piece of thick brown
paper over it. cover it with a
plate. and let it stand in aslow
oven for eight or ten hours. where
i; will cook s owiy. Let the meat
get cold in e jar'ifter cooking
to a shred. then pound it to paste.
using a little of the gravy. Pack
the meat in small Jens. Pour a
little melted butter over the Jar.
and set it away to get cold. It
will keep for some time in a cold

\

place. When served. it should be
taken out of the jar whole and
cut in thin slices with a very sharp
knife.

Baked Beefstcak

Pan broil a. thick steak. Season
with salt and pepper. Then dress
with a complete covering of
chopped onion and parsley. Add
dots of butter and set in the oven
to bake five minutes and the dress-
ing will be completely absorbed by
the steak. which also will be de-
liciously flavored. , .

Braised Beef With chctnblee

Tw0 pounds beef. one cup car-
rots. one cup cut onions, one cup
cut and skinned tomatoes. one-
balf cup cut celery. one tablespoon
salt. two tablespoons sugar. one-
eighth teaspoon white pepper, one-

eighth teaspoon paprika. one
tablespoon flour“ one tablespoon
caramel.

Wipe the meat with piece of
wet cheeseoIOth. put into bruising
pan (double roast pan) with all
the vegetable. salt. pepper and two
cups boiling water. Put on the
cover. place in hot oven. After
one hour add one cup water and
reduce the heat of the oven; bake
two hours. Remove the meat to
large platter: to the gravy add the
flour. mixed with a little cold
water and the caramel; boil three
minutes; pour over the meat and
garnish with parsley. Serve with
border of boiled rice or hominy.

Curried Brisket With Rice Bordel-

Two pounds beef. two cups cut
onion. one tablespoon ‘ilour, one
teaspoon curry powder or curry
to taste. one teaspoou salt. one
tablespoon chopped celery tops.

.Wipe meat with wet cheese-
cloth: cut into thin slices: soar in
hot iron pan (no fat. is added. as
the meat is fat enough): scar on
all sides a nice brown. Then put
into boiler, cover with boiling
water. In the pan where the meat
was seared put the onions and fry
a light brown. add to the meat;
add the salt and boil slowly three
hours. or until the meat is tender.
Mix the flour and curry powder
with a little cold water; add and
boil three minutes. Serve with
boiled rice border.

mucous-mic

Two pounds shinbone of beef,
two cups carrots. enthalf cup
onion. one cup celery. onp tea-
spoon sait. one-eighth teaspoon
white pepper. one table-Won dour.

Cut the meat from the bone in
two-inch pieces: remove the mar-
row from bone. Put part of the
marrow into bottom of concrete.
then half the meat. half the vege-
tables. tbe rest of meat and sea—
soning and the marrow over the

 

top; place in bet oven twenty min-

 

 

 

 

 

 

much desire to wear men's clotlies
until lately. Now there is a fad
for the whole thing over again-—
in different details. of course. just
as a resurrected fad is always dif-
ferent from its earlier incarna-
tions. f

Now the girl buys and wears
bath robes and smdfing jackets.
hats and sport shirts. ties and
handkerchiefs from her brother's
haberdasher.

And when it comes to the
bobbed head. why of Course a pair

thing to keep that in order.

 

There Are Many Good Ways
of Uiin This Standby of
t e

inner Table

utes. covered. Add one cup both-
ing water, cover, reduce the heat
and let bake slowly two and one-
half hours, or uptil tender. in bot-
tom of oven; once or twice water
must be added. When meat is
tender add the flour. which has
been mixed with a little cold
water.

Rolled Flank Steak

Rub the steak with a little
vinegar and let stand one hour.
Stuff with one teaspoon chopped
onion, one cup crumbs. one-half
teaspoon salt, one egg. two table-
spoons ilnsly chopped salt pork,
one-quarter teaspoon pepper. Mix
and add water to make of stuffing
consistency. Spread the steak with
this and roll up like jelly roll and
skewer so it cannot unroll. Or tie
up with white string. Put in a
baking pan with a cup of hot
water. cover. and cook very slowly
two hours; uncover the last one-
half hour and let brown. Add
more water during the baking. if
necessary. Make a gravy from
the drippings in the pan. -

Baked Meat Pie

One and a half pounds beef. one
quart cut potatoes. half cup out
onion. half cup finely cut parrot.
two tablespoons finely out parsley.
one teaspoon salt. one-eighth tea-
spoon paprika. one tablespoon
flour. ‘

Wash the meat quickly. cut in
small pieces, put into saucepan.
cover with boiling water; boil
slowly two and a half hours. Then
add the onion. carrot, potatoes.
salt, paprika and boil 30 minutes;
there must be two cups of gra .
Mix the flour with a little cold
water: add and boil three minutes.
Line bakepau with crust. pour in
the meat and vegetables: cover
and brush the top with cold milk:
bake. 20 minutes. or until light
brown.

One and one-half pounds of
beef. sticking piece. one quart
onions. three cups boiled rice,
two tablespoons drlvvlnn. two
teaspoons salt, one-eighth ton-
spoan white pepper. dash paprika.
two tablespoons ‘choppsd parsley
or on; tablespoon chopped celery
ops. ,

Wipe the meat with damp cloth.
put on to boil with three cups
boiling water. add one teaspoon
salt. boil‘ two and one-half hours.
or‘ until tender. Cover planter
with boiled rice. lay on the meat.
which has been cut into thin slices
in the centre. and the stsamed
onions are plead second the edge.
Sprinkle with shopped parsley.

Bee! 9 la lo“ '
. Four to six pounds of beef from
the under side of ftp round. out

of military brushes is the best i

r

. ,I_ . L._

 
 

 

 

Here, There and

Everywhere in
the Shops

ATE salts are now one of the
most decorative of toilet
accessories. They are often

eoiored.;. and placed in colored
glass Jars to match. The jgrs. by
the way. are used for bonbons or
salted nuts after the salts are
gone. Then there are porcelain
jars shaped like little Dutch
peasants or French ladies of the
time of Louis XVI. All very deco-
rative and attractive.

There is a charming inkstsnd
made of porcelain in the form of
a clown. apparently balancing a
long colored quill on his fore.
head. in reality. of course. the
quill is securely held in place by
the pen point which is stuck in
a niche in his head.

 

other inkstands of the same
sort are in the form of American
lndlans. The big quill pen holder
is thus their Indian headdress.

Baskets of fruit. the baskets
made of china-covered frame-
work with wide handla and two
hinging lids. are filled with all
kinds of fruit—plums and necta-
'rines, pears and peaches. apples,
bananas. oranges and lemons—
each fruit at. dainty cake of toilet
soap.

 

Sets of earrings. necklace and
bracelet are made up of colored
glass. very effective and quite
reasonable.

—..‘.._— ' '

There- are interesting cases for
holding the pair of glasses that
some women need only when they
read. These are left on the
library.table or on the desk. The!
are made of brocades in rich col-
ors chosen. of wurse. to harmon-
ize with the furnishings of the
room.

 

 

thick. Wipe and trim of! the
rough edges. Put in a deep dish
and pour over it spiced vinegar
made by boiling five minutes one
cup vinegar. one onion chopped’
due. three teaspoons salt and half
teaspoon each whole mustard.
pepper. clove and #1189100. Let
the meat stand several hours,
turning it often. Then daub it
with several strips of salt pork.
one-third of an inch wide and as
long as the meat is thick. 'l'is it
into good shape with a narrow
strip of cotton. Dredge it with
Gold nodal flour and brown all
over in hot drippings. Cut two
onions. half carrot and half turnip
fine and try them in the same fat.
Lay the vegetables in a deep brak-
ing-pan (of granite ware if pos-
sible). the meat on top. with some
bits of parsley and thyme. pour
over the cod vinegar. adding
enough broth or water to half
cover. Cover closely and simmer
four hours, turning ones mean-
time. l‘ske up carefully. mm
the strings and lay on a large
planter. fat from Chi;
thicken with brown roux

__J'

'13 It a Drawing
Room Or a Living
Room?
smut ail-Jourdan mere:

.The'l’sess Form-l Word for.
a Less Formal Room.

 

most Americans the term

drawing room is a formidable

one and suggests a rather
cheerless. formal and impersonal
place where for six months out of
the year the chairs ar pholstered
with hideous ticking es. where
the curtains are drawn for fear
of allowing the sunshine to fade
the carpet and where no one goes
save on formal calls or when a
stately and pretentious party is in
progress.

WhatIcMennt

In reality of course the word
comes from withdrawing room and
it was first used to designate the
room whither the family and
guests withdrew after dinner. it
was especially important in old
England where dinner was the
great and usually only social
event of the day. The diners
went into the drawing room to en-
joy each other's conversation and
society. to play games of cards.
to sing. and idle away the evening
hours. It was there that guests
arriving after dinner ‘were wel-
comed into the family group.
there that courting was carried on
and that politics were discussed.
And it was a cheerful room.
usually containing the most com-
fortable chairs in the house. a
cheerful open fire and such musi-
cal instruments as the house af—
forded. We read in books on life
in the middle states and the South
shortly before the Revolution of
such drawing rooms when dinner
began at two or three and lasted
several hours. Then the guests
withdrew to the drawing room so
that the servants could clear the
table and get the dining room
ready for supper at seven or eight.

A Matter of Names

Nowadays. h c we v e r , most
Americans do not use the name
for any of their rooms usually
unless they have a rather large
house. If they have but one or
two living rooms down stairs they
usually call one the living room,
and the other reception room.
lounge. music room. book room.
or smoking room. as the case may
be. The word "parlor" has gone
out completely among up-to—date
folk. just as the still. prosaic room
that bore the name has gone out
of our scheme of things. Really.
drawing room as it was once used
is a good word. but as most per-
sons understand it. is a bit prev
tentious and for that reason it is
better not to use it save where
you have a large and formal
house. To most of are it is used
most fittingly when applied to
such a room as the blue drawing
room in the white house—a for-
mal, stately room used only for
formal entertainments and not in
tiltle old sense a drawing room at
a .

If you still have a formal parlor
in your house—a room dedicated
to formal. calls, daughter's suit-
ors. card parties. the minister
when he comes twice a year and
the hour or so after dinner when
you give what you call a dinner
party—don't forget that it should
be aired and allowed sunlight as
well as any other room in your
house.

If you have only a small house
don't waste one whole room in
this way. Make it into a true liv-
ing room. one used every day for
the family social hours together.
It is looked upon as just a little
old-fashioned and bourgeois for
persons in moderate circumstances
to keep up the traditions of such
a room. Daughter's 'suitors
should be received in the family
circle when they call, if they call
in the evening. or with the mother
of the house if they call in the
afternoon and mother happens to
be at leisure.

A Mom Room

If you have an upstairs living
room besides. this may suitably be
kept for what the English call a
morning room. a room where the
occupations of the morning take
place. it properly contains a desk
and a lounge. easy Chair's. sewing
tables and baskets and plenty of
sunshine. It is essentially a room
dedicated to the women members
of the house. just an the lounge.
if you have a living room- called
by that name. is a. room whither
the men of your family can with—
draw to smoke and talk together
alone.

Afternoon too if you aspire to
it is served in the living room. or
drawing roam. or wherever you
and your guests happen to be
seated when four o'clock comes.
But it is not in good form to have
a tea table set up in any living
room containing ten cups and
other accessories. These are prop-
erly brought from the kitch. or
pantryonalargetrayortou
wagon at tea time. A convenient
fablofortheoeatrayoran-tof
tables which when set out provide
littel standhfor each tea drinker
maybeleftinfbelfvingroom.bnf
they should be free from tea

 

 

andstrainit‘svpr themsat.

accuser“