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With Sweet
-:- Potatoes
LAIN boiled swaet potatoes
P are not especially appetizing.
if you want to make the most
of sweet potatoes now that they
are in the markets learn some in-
tct'f‘stlng ways of preparing them.
Broiled sweet potatoes are deli-
cious. To make them boil the
puiatOES and peel them. Then out
thorn in half lengthwise and dip
in melted butter or fresh bacon
grease. Now place them on the
broiler and broil them first on one
“do and then on the other.
Mashed sweet potatoes are de-
llClOUB. To make them. put the
well cooked sweets through a
vegetable ricer and season well
with butter. salt end pepper. The
dish is improved if they are put
in a buttered baking bowl and
browned in the oven before serv-
ing.
For browned sweet potatoes.
parboil them and peel. Cut in
slices 3. half-inch thick and piece
in a baking dish. adding butter
und a little sugar on each layer.
llavo ready a cup of boiling water
tn which a little melted butter
has been added and pour this over
the potatoes. Have ready some
sifted dry bread crumbs. Spread
these on top. adding a few dots of
butter. Cover and cook for an
hour. Remove the cover and al-
lnw to brown before serving.
Stuffodchot goutoes
Scoop out the insides of well-
hakerl potatoes. Mash thoroughly
and season well with butter, pep-
pcr and salt. Return to the shells.
fpl’lllklf‘ with paprika and dot with
buttered bread crumbs. Bake un-
til brown and serve very hot.
llskcd Mashed Sweet Potatoes
t‘nnk sweet potatoes until ten-
(Inf. remove skins and pttt through
.~ \cgctablo press. Add a table—
spoon of butter for every cup full
of the potato. season slightly with
I lit and put in a buttered baking
dish. Sprinkle the top lightly with
sonar and dot with a little butter
anti bake in the oven until
browned slightly on top.
Sweet Potato Pie
T'ccl and slice sweet potatoes
and boil until nearly soft in a
lllfln- watt-r. Spread pastry in a
pie plate, drain potatoes. and lay
on the pastry. adding butter. sugar
and cinnamon, with a. little salt.
Add a little of the water in which
the potatoes have cooked and
bake. Serve warm.
SWMt Potatoes. Glen-d
l-‘our tablespoons of stock. six
Fweet potatoes. salt and pepper.
half cup of sugar. two tablespoons
nt‘ butter. Boil the potatoes until
inndr-r. Dissolve the sugar in the
stock. add the butter and cook for
five minutes. Cut the potatoes in
slices. brush with the stock and
hako twenty minutes in a hot. oven,
basting often with the stock.
he Breakfast
Nook
IKE all innovations in house
building. the breakfast nook.
or breakfast room. is enjoy-
ing a flattering vgue‘ at present.
Builders and house planners are a
conservative lot. They are sus-
picious'of new ideas—-partly no
doubt because they know that
houses possessing much originality
do not sell so readily as those that
follow the fashion of the moment.
Now breakfast rooms are in order.
People have them on general prin-
riple just as they once had music
rooms whether they possessed a
taste for music or not. Of course
everybody eats breakfast—or
nearly everybody; but there are
some meuages where the break-
fast room is a use of valuable
space that mgiht better be used
in some other way.
The breakfast room. or break-
fast nook in a very small house
that possesses besides a dining
room. is usually a waste of space.
Divide the time of the day you
spend in various rooms—sleeping.
preparing and clearing up meals.
reading. writing, sitting at leisure
——andvyou will ilnd. even when
three meals are all eaten in the
dining room. that in a small house
this is proportionately a small
amount of time compared to the
time spent in the other rooms.
At most you spend no more than
three hours eating—probably
much less than that. and you Prob-
ably do not daily long at the table.
After dinner conversation is car-
ried on in living room or drawing
room nowadays. In a small house
to allow two rooms to the less
than three hours spent at meals
really amounts to an unwise pro-
0 onin of time.
p {gird hire is another thing to
bear in mind: If the breakfast
room is placed between dining
room and kitchen there will be
needless stepssto take in reaching
the dining room, and if it is placed
beyond the dining room, the same
Unnecessary steps must be taken
in preparing breakfast. To effect
economy of steps the breakfast
room and dining room should
both have doors leading directly
to kitchen or pantry.
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THERE IS A VOGUE FOR CORAL
Marketing On
Saturday Night
OME of us have a. queer- penis:-
cnt prejudice against the house-
wife who goes to market on
Saturday night. “'9 feel a certain
smug. self-contentment because we
always have our week-end ordering
done betimes on Saturday morning
and at an “3113' hour on Saturday
afternoon all our provisions are
neatly stored away in icebox or
pantry.
Now of course there are many ad-
vantages in this timely provisioning,
but it really sometimes does amount
to a. necessity to go a-marketing in
the evening on Saturday and there
are apparently worms to be caught
by the late bird as well as the early
one. In many large vegetable and
fruit markets perishables are sold
off to very good advantage on Sat-
urday night, and the housewife who
must count every penny may well
avail herself of this advantage. For
the vegetable and fruit are not real-
ly the worse for a day in the mar-
ket. The idea is that they would
need special care to be carried over
till Monday—in many instances they
would not be salable at all by that
time.
Sometimes the butcher has cuts of
meat that he will sell at a reason-
able price on Saturday night. This
is especially true where the butcher
makes a practice of getting ready
certain popular cuts, steaks and
chops and roasts of various sorts. at
a slack time on Saturday morning
and has them on hand all day. He
may prefer to sell them to you rea-
sonably than to carry them over.
cut as they are, until Monday.
The fact that the Saturday night
buyer always lugs home her own
purchases makes some storekeepers
willing to sell to her at better ad-
vantage. and of course no one would
expect to have Saturday night pur-
chases delivered.
Whatevcr the advantages and dis-
advantages of the system may be.
true it is that many women know
no other. and the Saturday night
shopping trip becomes quite a jolly
family excursion. one that is looked
forward to from one week end to
another. If you are at all interested
in human nature. you cannot/aflord
to miss at least one expedition of
this sort. You do not know the
town in which you live until you
have gone the rounds of the provi-
sion stores as they are some week-
end night. No doubt with a good
many of those you will rub elbows
with on such a trip one of the chief
advantages in this into buying is
that pay envelopes are handed about
Saturday afternoon and the provider
of the family goes forth with his
wife with a full pocket. And Sun-
day in such households becomes a
veritable feast day. for it is the day
of all days when the housewife has
not had to ask herself whether the
wherewithal will last until the next
pay day comes.
RAB is in tremendous vogue
just now—both the red
variety and the pink variety.
Both colors are good. It is used
of jewelry. It. is also used for
trimming frocks and hm in ways
that are unusual and interesung.
Some of the newest things in its
inellthcusualws .foralleorts useareehowninshesketch.
Late-Season Pickles and Preserves
:for Your Shelves -
Here Are Some Good Ones to
Make for Your Empty Jars
making some of the best of‘allspice; 8 and one—half pounds of seed. two of white or black cloves,
Tlils is the time of year for;pears. peeled and out fine. groundffour tablespoons of white mustard
the preserves.
rich fruit preserves that many
people like best of all the
"canned" things. libre are recipes
for some of them. the fruit for
which is in market now or will be
a little lateN—at its best and
cheapest:
Grape Butter
Remove pulp from ripe or half
ripened grapes and cook the pulp
until soft enough to rug through
a colander. Add the skins and
cook until tender. Add sugar. ai-
lowing to each pound of fruit a
half pound of sugar. or more if
the grapes are quite green. Cook
until thick. stirring often. then
can.
Preserved Quincoe
Use the orange quinoes. Wipe.
pare. quarter. and remove all the
core and the hard part under the
core. Take an equal weight of
sugar. Cover the quinces with cold
water. Let them come slowly to
a boil. Skin. and when nearly soft
put one-quarter of the sugar on
the top. but do not stir. When
this boils. add another part of the
sugar. and continue until all the
sugar is in the kettle. Let them
boil slowly until the color you
like. either light or dark.
Preserved Pears
To six pounds of pears. add four
pounds of sugar, two coffee cups
of water. the juice of two lemons.
and the rind of one. a handful of
whole ginger; boil all together
for twenty minutes. then put in
peer: and boil till soft. say about
a quarter of an hour: take them
out and boil syrup a little longer:
then put back fruit and let come
to boil; bottle while hot.
Plum Conserve ~
Sweet plums. one pound (two
dozen); salt. one-quarter tea-
spoon; raisins. one-third pound
(one cup); cold water. half cup;
oranges. two; nut meats. one.
eighth pound (one-quarter cup);
corn syrup. dark. one—third cup.
Wash plums; stone and cut into
pieces; .add seeded raisins. orange
pulp and pest. out very fine, corn
syrup, salt and water; simmer un-
til it has the consistency of mar-
malade (about. one and one-half
hours of slow cooking). Add nuts
five minutes before removing from
fire. Pack in hot jars. Partially
seal. Sterilize 1 0 minutes.
Tighten; seal.
Are your jam jars all full. If
they are not. fill them up. There
will come a dull winter day. be
sure. when you will cravemore
jam than you have. Here are
some particularly good things for
the jam shelf:
Jamboree
Seven and one-half pints of
grape juice, ground. cinnamon.
eight and one-half pounds of
cloves;
Juice. \Vhen it has boiled rapidly
for twenty minutes. put this syrup 3 an egg;
those rathertapples.pceled and cut fine. urounditwo of celery seed. two of all-
twelve pounds of attgar.ispico.
Prepare the grapes as for grape'
jelly (see rccipcl. allowing half;
pound of sugar to everyvpint ofi
one small box of yellow
mustard. one pound of brown
sugar. one ounce of turmeric;
slice the tomatoes and let stand
over night in brine that will bear
then squeeze out brine.
into a large kettle with the pears, i chop cabbage. onions and beans;
apples and sugar. allowing half a
pound of sugar to one pound of
peers and apples. Bring to a boil:
then set aside where it will rim-
mer gently. but without interrup—
tion. Stir very often, and mash
the fruit as smooth as possible.
After four hours and thirty min-
utes. add ground spices. as above.
using very little cloves. .Then if
like thick batter. put into jars and
next day cover with parofflne. The
jamboree should be almost of the
consistency of apple butter.
Peach Marmalade
Peel ripe peaches. stone them.
and cut them small; weigh three-
quarters of a pound of sugar for
each pound of cut fruit. and a tea-
cup of water for each pound of
sugar: set it over the fire; when
it boils. skim it clear. then put in
the peaches. let them boil quite
fast; mash them fine. and let them
boil until the whole is a jellied
mass. and thick. then put it in
small jars or tumblers. when cold,
secure it as directed for jellies.
Grape and Orange Jam
11.0 six pounds of grapes allow
two pounds of raisins. four pounds
of sugar and four oranges. Cut
off the thin yellow rind of the
oranges and chop ilne. together
with the seeded raisins. Pulp the
grapes and cook until soft enough
to rub through a colander. Add
to the skins. cook fifteen minutes.
put in raisins. orange peel. juice
and sugar and simmer gently until
jellied. ‘
And then there are all sorts of
pickles. Here are some good ones:
Green Tomato Pickles
Green tomato pickles are
usually made after the first frosts.
They may come shortly. now. and
so it is well to have on hand your
recipes for these pickles.
Piccalelli
One peck of green tomatoes;
eight onions; four green peppers;
slice all. and put in layers. sprinkle
on one cup of salt. and let them
remain overnight; in the morning
press dry through a sieve. put it
in a. porcelain kettle and cover
with vinegar; add one cup of
sugar. a tablespoon each of cinna-
mon. allspice and ground cloves
in a bag; stew slowly about an
hour. or until the tomatoes are as
soft as you desire. '
Chow Chow
One peck of green tomatoes.
half peck of string beans. quarter
peck of small white onions, quar-
ter pint of green and red peppers.
mixed. two large heads of cabbage.
chop tomatoes separately. mix
with the spices. put all in porce-
lain kettle. cover with vinegar an
boil three hours.
Spanish Pickle
Two gallons of green tomatoes.
sliced without peeling. Two quarts
of vinegar. one of sugar. two
tablespoons each of salt. ground
mustard. and black pepper. and
one each of allspice and cloves.
Mix. and stew allkogether until
tender. stirring often to prevent
scorching. Put in small glass jars.
French Tomato Pickle
Slice one peck of green tomatoes
and six good-sized while onions;
put them in a stone jar. sprink~
ling salt between the layers, usingg
one teacup of salt for the peck of;
tomatoes; let them stand over
night; in the morning drain off
the liquor; boil for ten minutes
in a porcelain kettle. in two quarts
of water and one quart of vinegar;
then skim out the tomatoes and
onions. Throw away the liquor;
put into the kettle three quarts of
vinegar and two pounds of brown
sugar; let it come to a boil and
skim; then add one-fourth of a.
pound of mustard seed. two table-
spoons each of ground cloves.
cinnamon, ailspice. nutmeg. and
ginger. and one red pepper cut
fine. with seeds removed; put in
the tomatoes and cook all ten min-
utes; then put in a stone jar or in
cans. as preferred.
If you can get hold of green
walnuts. by all means make some
of the good things that can be
made of walnuts for winter use——
pickles and catsup. Here are re-
cipes for them:
“'alnut Catsup
Bruise to a mass one hundred
and twenty green walnuts. gath-
ered. when a pin could pierce
one; put to it three~quarters of a
pound of salt and a quart of good
vinegar: stir them every day for
a fortnight, then strain and
squeeze the liquor from them
through a cloth. and set it aside.
put to the husks half a pint of
vinegar. and let it stand all night.
then strain and squeeze them as
before; put the liquor from them
to that which was put aside. add
to it one ounce and a quarter of
whole pepper, forty cloves. half an
ounce of nutmeg sliced. and half
an ounce of ginger. and boil it for
half an hour closely covered. then
strain it; when cold. bottle it for
use. Secure the bottles with new
corks. and dip them in melted
rosin.
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. soil/hat Every Woman Wants To Know
Anne RiitenhOuse
12y 7-72.”ch Nahum. Syndbate. r:
HE sleeveless frock is usually
dimcult for the woman who
is too stout. because usually
—though not always—the arm
carries superfluous flesh. very
often above the elbow. This is
especially unattractive. If you
have. however. well-proportioned
arms. then make the most of them.
However. the ugliest part about
too large arms is the back view
you get of the joining of the arm
and the shoulder—and this view
you can seldom get yourself even
with a skillful arrangement of
mirrors.
The fat woman often introduces
little tops to her sleeveless gowns
As to a Chaperone
BELIEVE it was Jane Addams
I who said that there was some-
thing very beneficial in small
tOWn and village gossip for. narrow
though it might seem. it acted as a
restraining influence on young wom—
en who without it might often be
led beyond their depths
tionality. “'9 all of us hate the vil-
lase gossip; we despise the Mrs.
Grundy who peers down the street
behind carefully drawn lace curtains
to feast her eyes upon any intima-
tion: of unconventionality on the
part of her neighbors. But Mrs.
Grundy, standing there with those
narrow. suspicious eyes of hers.
serves a purpose in the social order.
for there is not a young girl or
young girl's mother, or young man
or young man's mother in the
street. but knows she is there. So
the pretty girl. when asked by a
good—looking newcomer to take a
stroll with him ~on Sunday after-
noon. hesitates and then asks her
elder sister or aunt to accompany
them. “it isn't that I think there
would be nny’harm in it." she says.
"But people in a small town talk
so."
A young girl always has infinite
confidence in her own ability to act
with dignity and discretion under
any circumstances. and the more
wholesome her ideas of life the less
suspicion she has of her escort's
character or discretion. But be-
cause other people might not. feel
about it as she does. she avails her-
self of the services of a chaperone.
}!
“’hat She Docs
But. a Chaperone serves a purpose
beyond keeping neighbors' tongues
from wagging or strangers from
misjudglng :1 young girl.
it evident to the escort that the
[brought up and. though he may as-
sure the girl he asks to go wall-(int:
ior motbring with him that he would
rather go alone with her. his esti-
mation of ier will rise when she
suggests th t some older woman ac-
company thcm or that they get an-
other young couple to share their
outing.
Among certain very
and formal persons the idea seems
to be that any married woman 'may
act as a chaperone for any occasion.
and that any unmarried woman——
unless she be positively tottering
with age—needs uch rt protector.
Persons who mlngc with their eti-
quette a lcnvening of good sense do
not insist that the clmperone .be
married. A sensible young woman
of thirty may act as chaperone for
young girls better than a. silly mar-
ried woman of twenty.
When It's Absurd
The sight of an unmarried women
of mature years insisting on a chap-
erone is sometimes pathetic. I sup-
pose aome of these prudent maids
blush to think that Joan of Arc
out a duenna and blame the unmar-
ried Charlotte ‘Cordey more because
she went from Normandy to Paris
without a. chaperone than because
she rendered her service to the cause
of liberty by sticking a knife in the
undefended Marat's back.
But there is a happy medium in
the matter of chaperones as in all
other social institutions. In differ-
ent localities and among different
classes of persons the rule regard-
ing chapel-ones differs so that it is
hard to lay down any hardand fast
rules on the subject. This much is
a. good suggestion: ‘Find out what
is the rule of the set in which you
move regarding chaperonee and then
err rather by being too severe than
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When You Are Over Weight
WHATYOUCANDOABOUTITINYOUBW
to hide this ugly feature. but these
caps or tops have a way of break-
ing the distance below elbow and
shoulder, making the arm look
shorter and therefore fetter than
ever. long sleeves. providing the!
are not too tight. are the best an-
swer to the problem for day time
and long sleeves are in the 111063
at the present time. Another skills
ful sleeve arrangement consists in
the use of floating drapery about
the sleeves or of panels and part
sleeves extending from the shoul.
der and hanging down. sometimes
being caught in at the wrist.
Skirt Length Important.
Skirts shOuld be neither too
short nor too long. Here again
much depends on the proportion
of the individual. It may be that
although stout you have shapely
ankles and slender legs. If this
is true then take advantage of the
fact that skirts. especially for day
time wear. are again short. The
stout woman should never go to
extremes in this matter as the
short skirt. even if it does not
reveal fat ankles and legs, tends
to shorten the length below the
waistline: and this of course in-
creases the apparent breadth.
The extremely long skirt while
it gives length is. however. con-
ductive to general heaviness of
silhouette, especially if the length
is combined with fullness. If you
are tall as well as stout. then it is
barter to keep away from the fir?
long skirt.
The new beltless silhouette may
seem at first glance hard for the
stout women. However, it means
that there is no horizontal line
from neck to hem'and horizontal
lines are of course always con.
ducive to the appearance of
breadth. The beltiess frock there-
fore has advantages and it can be
worn successfully by the stout
woman if she has been carefully
corsetted.
Choose Black and Navy Blue
in uncon-I
First 3
among these the chaperone. mokes'
young girl lte is with is carefully"
conventional i
rode triumphantly to Orleans with?
. Usually black and navy blue are
;ihe smallest colors for the stout
vwoman. Vv’hite is said to make I
(person look big. but the perfectly
gsimple white frock of good pro-
portions is not a bad choice.
:Usually beige and gray are very
t"large" colors. but there are cases
;where these colors are so becom-
iing that they are well chosen any-
(way. Pastel colors—pinks. light
{bluem etc—are poor selections. If
gyou want gay colors choose the
,rich. darker tones—the darker
,wine shades of red. and greens on
:the darker side of jade.
. Fringe is usually beloved of the
-woman of extra pounds. but al‘
ways not wisely used by her.
Sometimes the straight line of the
glong silk fringe only draws atten-
ition to the curves of the body he-
;neath it, and the undulation of
{heavy fringe as the stout woman
‘walks is often only too eloquent
of over weight. However. prop-
ierly used, fringe. like beaded
'georgette or chiffon. is an excel-
‘lent device for the fat woman.
:Just at present the frock or wrap
heavily and intricately braided is
:in high favor and this has impor-
itsnt possibilities for the woman
.of too much weight.
1 Dont’s If You
’ Are Rich
P there are difficulties—as the
1 good book says—for the rich man
in entering the kingdom of
heaven. unknown to the man who
has no wealth. then surely there are
snares and pitfalls in the way of at-
‘mining good manners and perfect
:courtesy that stand in the my of
. the person of wealth. especially now-
lly acquired wealth. that are never
iknown to those in humbler circum-
l stances.
Don't tell how much you paid for
; things. Tiresome enough is to listen
.fo the person of moderate means
irecount prices, but it is usually in-
.sufferable to hear your rich friend
1digress on prices.
Especially avoid speaking of your
acquaintances as “a wealthy friend
of mine" or “a friend of mine in re—
duced circumstances." or in any way
that should indicate that you had
your friends catalogued according to
income. The newly rich person will.
of course. retain many friends of
small incomes—friends a former
days~—and increased wealth will
bring friends of means.
One of the pitfalls that lie in the
way of newly rich consists of lavish
display in entertaining. Remember
that the best form in entertaining
clings to that which is conventional
and conservative. The hostess who
has always had am'pie means may
be able to “get away" with freakish
entertaining. but if you attempt it
you will be laughed at? Avoid
fruits out of season at your dinner
parties and various viends that are
rare and extremely occur.
Don't talk about your servant.
The person still self-conscious over
newly acquired wealth is strongly
tempted frequently to mention “my
chauffeur." or “my wife's French
maid." or "one of my stable boys."
naively intimating. of course. that
he has many oerviton. If you can
express your-elf without mes-am-
ingtheeervunteataliyouwmhe
doing better. If you must mention
them don't be too mild: as to
,which one.
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Norwalk Chronicler