.- 74.. _’ J \-—_....JK_.
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‘ ._._ " ACT-i“)
L ._ .3
cu; :..- .__
Yourw Claim To
Smartneaa
“ lxrl the style that suits you
most and keep to it." advises
the would-be authority on
. “Tiling dressing. "Don't follow
. whim of fashion whether it
«met: :mu or not. Study your
i~v‘rhmillv. Be yourself. Etc.. etc,
It: .1! sounds good, perhaps. But
a. ~nu think that most women
. r‘ling to one hair arrangement.
.. . an. not. because they have found
. n it is most becoming and most
.m, to their Individuality. but
*--.;_-a. it is the way they have
. .rnor’l. They have become amuso
r-mi in arranging it that way. It
“mm or less of a muscular habit
' “inir fingers. And so they any
M tint." do not follow the new
win in hair arrangement because
..‘r'£l‘,f suit them.
. m a. woman he really smart.
- in fashion if she ignores the
, modes of hair arrangement?
; a»... he in the mode if she wears
. wt the new hats on a coli'fure
< ml a out of date. or if she puts
W“. nt‘ this year’s vintage on
. ., mlhmxatte that was cast into
.I : rm inont mould some time about
' 1. ion? That is really exactly
. .' mam— women do try to do.
.. ,. nun tn the old lines of body
‘ or arrangement and then ex-
. t-m designers and dressmakers
wfilin'fs to do the rost.
“.izf'lt‘r we like to admit it or
-'-.m wnman who does not alter
. 1;~.uln of her hair arrangement
«wrt the change in fashion is
r : losing something of her
" Ml point. of view. She doesn't
w.“ spirit. of the: new arrange-
. » lm‘ullSP she is just a little out
0 will?” Of L116 8.81‘ hcrself.
Fr w: nr-rtainlv is not an argument
‘ women to go and have their
mnklt‘d or plastcrod slecklv
a» l. of their heads. But the
.: lhli thorn are many ways
v-wumg hair in tho new mode
2 shunning it or plastering it
. ’i‘lm important thing is to
"m wmimxr of the. head.
...
;
CompanyManners
r‘ii‘.\\Y manners arc usually
C “gingeciun that. {Jillllly man-
. .IH' nut vcry gt‘lml. And
‘l‘-‘ thing about vmnnany
that utmally 11'1“)“ deceive
n am very horn to notice
. ll..- manm‘rs uf thcir par-
i ltrv notion gl‘F‘iiH‘f‘ Cnurtcsy.
' l-l' :2 Jinr or mnrrz cultivated
I in m x; ivahitlmi. tho {well
if .mnvrr: It'lnn. ' lIFFP things
H.-. ,‘x. «tithiue in children as
1...; milllzl' that is taken from
.l. «lmll‘ fur use when outsiders
in Tll'flifi.
”‘5‘". It is: quito unilorstmnl-
f if “h sill “doll in givo ourl
1-.“ our lust. \\‘c “Ssh tn
'l'n m, to muko thfim {col sure
.lrv glml of thvlr presence.
‘~ n oilf‘nt it is quit" within the
1' rlf :tvOll l’ll‘t‘mlllt: that Wt"
! P ”le“ “l‘rvnlmnlfi‘” of ”will,
‘ 91‘" lelmi lmusblmlrl in tho one
:lllvflnv maxim-r... rn cailm‘i,
rwlrlt‘ni‘n at all timr‘s. Th“
'I“.‘!“ll"!(l, thhreifnrr, is the
'imrfi ghosts art? Alnays wel-
" horn lift‘ is so llvcd that it
mum rat-:41": in art nut special.
w mi .«porini rllshfls u'llcnv
tumor 0! course.
Mai-licks liwnsc unoxpccicd
h ' urn l'vf'mn hurdr-nsome. and it
w.” owns-able to serve some-
- Mtrm for dinner when rum—
lm-z l'ur‘cn inviiod. .lut tho
- "u’wnw Fi”‘l"(‘atlillg forth of one‘s
f' and ono'u mannrrs for com—
:1 in V’T)‘ bad taste,
it 7- 'Mry’f‘ .Vl'n
What Readers Ask.
max should formal announce-
- or rm cnzngrm-nt. ho made?"
wrvlr-vlmrs the announromcnt is
m a luncheon or dinner or
. c. \t :1 luncheon or dinner the
W“ of the brirle and the bride—
"1 fli‘” usually it rittcn on cardfi
-,», iécrl at each plate. At a
' r the names of the two may
mr no the rianro orders or in
. 'l‘lm cngagcd girl and her
“tor otmn write notes to their
“in at» iris-ode announcing the en-
-, rut-r”.
———..—...
RIBBON CAKE.
' "6 Pups of sugar. one of butter.
" m’ milk. {our of flour (rather
four eggs. half a teaspOOn of
one Of cream of tartar. Beat
’l'xllcr to a cream. Add the au-
" :I'nrlually. beating all the while:
tho flavoring (lemon or nut-
’ Float the eggs very light.
1 “Wm and the milk. Measure
t onm- nrtnr it has been sifted.
'n it. to the glove. and mix the
1: and .«rr-nm of tartar with it.
*lu. into the bowl of beaten in—
“limits. neat culckly and vigor-
4 to thoroughly mix, and then
.~ '» Take three sheet pans of the
wt 312?. and in each of two Pm
= l-rmril of the mixture. and bake.
‘ 'W 'li‘J't‘ third add four tea-
""f:~1 of cinnamon. a. cup of cut-
‘x and about an “Sh!“ 0‘ a
1 dint of citrrm. cut one. Bake this
th remaining pan. When done.
in out of the pans. Spread the
‘ :‘n w... with a thin layer of lolly.
' but: worm. Place on this the dark
"P. «ml spread with Jelly. P1893
”filer-r sheet of light cake on this.
"v a paper over all. and then a
'1 short, on which put two iron!-
. i .
%Wh at Ever
save only drought. the m
flattering kind. Bonanza:
rather lit—candlelight. even an ugly
woman looks pretty. Perhaps it is
the very fact that candlelight is
never in our modern houses, exclu-
sively from above that it is so be-
coming. It has something of the
effect of footllghts. striking up
rather than down. and perhaps.
there is something softening in this
very fact. Of course. we occasion-
ally have high candelabra that stand
till
all
CANDLEIJGHT ll of Illrllghtg,
\
b
w;
v.
Candlelight '1. the Most Becoming
Y. W0
.4. .. . and . i
“.~ _‘
ne Ri
/
ht, ”There
Why Women Like it?
on the door. In Versailles and in
other great houses of the past there
were elaborate chandeliers filled
with tiers of candles hung from the
ceilings. These may sometimes
have produced something of the
glare of a modern high-hung elec-
tric light chandelier. But even
high-hung candles would be softer
and more kindly in their light than
electric light bulbs.
As we have candles on our dining
tables. their light is ideally soft and
becoming. And it is there, after
all. that most of us find them super-
ior to all other sorts of lighting. and
choose to have them even when we
cling to the convenient electric but-
ton in our other rooms.
However, there is a growing ten-
dency to use candles for their deco-
rative value in other rooms of the
house. To those who. like Ruskin.
do not like sham. this is a custom
not to be tolerated. But most of
us. whatever our conviction. may
be, look but once on the lovely
hand-dipped candles of soft green.
blue. rose or gold. or on the tall
straight candles of black. or the
squat thick candles for the larger
candlesticko—end we but. These
lovely bits of wax 3110 Just. the
added spot of color we like. and
that our rooms need.
And many women actually have
burning candles in their living
rooms. They need attention. of
course. that electric bulbs do not
need. The candlestick: have to be
cleaned o: dripped wax. and the
candles themselves need renewing
rather often if they are burned
r ' ‘ H :J
I l
l
‘1
‘1‘
.7
- It
9.
-
wlth any kind of frequency. But it
is all worth while when the soft
light of the candles shines forth at
night. ’
The ships are full of interesting
candlestick. There are the tall
ones of painted wood or wroutht
iron that form effective decorations
in the formal drawing-room. and
that; at 1:: equally well in the
smaller living room. There are all
sorts of good candlestick: in crystal.
some of them real antiques. from
the day when crystal pendants were
used because they reflected the light
and made it seem brighter.
are colored glass candlesticks in
amber. red, and deep blue—and in
black? And there are any number
of unusual things in china and‘glaas
and metal. sometimes in the shape
of birds and beasts. sometimes in
the thape of flowers. sometimes
moulded or carved or beaten or
otherwise wrought into conventional
l
u most. housewives a box (f
I tapioea suggests only two
things-plain tapiora pudding
mmle with 0211!. or apple tapioca.
As a mattcr of fact there are many
mtvrcsting ways to use tapioca. and
most of the desserts so @dc are
fairly inexpensive.
To make coffee tapioca save a (flip
and a half of strong coffee from
breakfast. Soak two or three table-
spoons of pearl tapioca in water for
an hour and thcn cook in the coffee
in a double boiler until transparent
——about thirty minutes. Beat the
yolk of an egg. with a dash of it
and a quarter cup of sugar. dd
tn the tapioca. mixture and. and
when it has thickened fold in the
egg while boaten stiff. Chill and
serve with whipped cream.
Cornmeal tapioca calls for one
Cup of tapioca soaked overnight in
two cups of cold water. Bring two
cups of milk to the boil and add
four tablespoons of cornmeal rubbed
smooth with half a cup of molasses.
the soaked tapioca. a. tablespoon of
butter, and a pinch each of salt.
ginger. cinnamon and auspice. Add
a cup of cold milk. mix thoroughly.
and bake for two hours in a mod-
erate oven. Any other flavoring
mav be used instead of the spice.
Tapioca. may be made a useful
addition to the diet in almost every
family, for there is so little 'bharac-
teristic flavor to tapioca that it
would be hard to find any one who
did not like it when it is properly
cooked, - .
Tapioca. puddings are very easily
prepared, especially when you use
one of the modern brands of tapioca,
but it is a mistake to confine your—
self to one sort of tapioca pudding.
To make apple tapioca to serve
six or eight people you will need a
half cup of tapioca. which should
be boiled in a quart of water with a
pinch of salt in a. double boiler for
about twenty minutes. Have ready
about six apples. preferably sour
apples. Peel, core and quarter them
and place in a baking dish with a
cup of sugar. a. dash of salt, a few
small pieces of butter. and cinna-
mon or nutmeg if children are not
going to eat the pudding.
When the tapioca is boiled. pour
it over the apples and let this in
the oven and cook until the apples
are done through.
Some housewives serve this with
a. very little whipped cream. while
others use plain cream or top-milk.
but no sauce is necessary. It is
especially delicious when served hot.
Cream tapioca is best when served
cool. This calls for a quart of milk.
two eggs. about a third of a. cup of
tapioca and a. half cup of sugar.
Cook the tapioca and milk with a
pinch of salt in a double boiler for
fifteen minutes. Beat the egg yolks
and mix with the sugar and add to
COFFEE CAKE.
One and one-half cakes yeast. one
cup milk, scaldcd and cooled, one
tablespoon sugar. three cups sifted
flour. one-half cup'butter. one cup
one-eighth teaspoon mace.
sugar.
one and one-half cups mixed fruit—
citron. raisins. currents in equal
parts. one-fourth teaspoon salt,
three eggs. Dissolve yeast and one
tablespoon sugar in the lukewarm
milk. add one and one-half cups of
flour. Beat well. Cover and set
aside, in a warm place, to use one
hour.. or until light. Add to this
the butter and sugar creamed. the
mace. the fruit. which .has been
floured. the balance of the flour. or
make a good cake batter. the salt.
and eggs well beaten. Beat for ten
minutes. Pour into well-buttered
molds. filling them about half full.
cover and let rise until molds are
nearly full. then bake in a moderate
oven. It made into two cakes. they
should bake forty-five minutes: one
'l‘lln rake will press in about "5°
l 4 'lf‘. ‘
large cake should held one hour.
FOR-K AND' BEANS.
Pick over carefully a quart of
beans and let themr soak over night;
in the morning wash and drain in
another water. put on to boil in cold
water with half a teaspoon of soda:
boil about thirty minutes. drain. and
put in an earthen not first a slice
of pork and then the beans. with
two or three tablespoons of molas-
ses. When the beans drain the pot.
put in the center half or three-
fourths of a. pound of well-washed
salt pork with the rind scored in
slices or squares. and uppermost:
season with pepper and salt if nccdd
ed; cover all over with hot water.
and bake six hours or longer in .1
moderate oven. adding hot water as
needed; they cannot be baked too
long. Keep covered so that they
will not burn on the top. but remove
cover an hour or tWO before serving.
to brown the t’, and crisp the pork.
the tapioca when cooked. Stir in
thoroughly and let the‘mixturc cook
slowly until the cgg seems to he
thickened. Remove the egg mixture
and let it cool a little and then add
the egg whites beaten to a thick
froth. It is best to flavor it with a
little vanilla.
Rhubarb tapioca may be made
by following the recipe for apple
tapioca, substituting bctn‘ccn three
and four cups of rhubarb. peeled
and cut in half~inch pieces for the
topic.
In any of these recipes if you use
the old-fashioned tapioca instead of
the quick sort, soak it over night in
cold water. Drain it. of the water in
which it has been soaked .whcn
ready to use.
A number of good puddings may
be made from canned fruit of vari-
ous sorts. To make any such dish
the tapioca. should first be cooked
Ingenuity in the Use of Tapioca is a Trick of: the-Cleve)“ Cook
in the double boiler. as in the recipe
for apple tapioca. allowing about a
half cup to a. quart of water. W'hen
cooked add a cup or more of cut—up
canned pineapple or other canned
fruit. with sugar to taste, and let
cool,
Tapioca may be used in many
ways not known to most house-
wives. For instance. it ‘makes an
excellent thickener for gravieé‘. The
rule is to add two tablespoons of
quick tapioca to every pint of stock
to be thickened. Then boil until it
is ctear. stirring all the time.
Tapioca may be used to advantage
in thickening cream vegetable soups.
The fact that it does not lump
readily is in its favor.
Another way to use tapioca in
cooking is to add a full teaspoon to
berries or rhubarb when making a
pie to prevent the juice from run~
ning out and soaking the crust.
two friends to have dinner
with her husband and herself
and as soon as she had received
their acceptance she began to plan
a suitable menu for the rather sim-
ple home dinner. At ten oclock the
morning of the dinner she had her
order in at the grocer'a for the
vegetables and other things she
would need. The meat came
promptly enough from the butcher's,
but when live o'clock arrived and
no vegetables had come the tele-
phoned to the grocer.
“The things left fifteen minutes
ago.” said the girl in the office.
"They will be with you any minute
now."
So Mrs. Smith waited. She was
going to have grapefruit appetizer.
eggplant fried in. deep fat/and pear
salad. After all it would not take
long to get these things ready. She
had the egg and cracker crumbs all
ready. She could get the grapefruit
ready in short order. start in with
the eggplant and then the maid
could prepare the salad after dinner
had begun. 60 Mrs. Smith waited.
Six o'clock came and the things
had not come. Half past six and
still no vegetables.” fruit. and then
the guests arrived. Mrs. Smith
lingered with herhguests for a few
THE other day Mrs. Smith asked
minutes in the reception-room. keep.
A Lesson for the Housewife
ing her eye anxiously on the road
for the possible approach of a de-
livery wagon, but none came.
59 the little dinner had to
progress. It consisted of soup and
roast meat with plenty of potatoes,
and bread and butter. and ended
with after~dinncr coffee. There was
simply nothing to do about it. Mrs.
Smith made a last minute examina-
tion of her pantry in the vain hope
that there would be something there
to offer as a substitute for the mile-
ing fruit and vegetables. .
At half past seven o’clock the
grocery wagon drew up. The driver
said that he had left the store only
a half hour before.
That sort of thing happens once
in a while to all of us. But tho cm-
barrassment need not result but
once—that is if we take the lesson
offered and make arule to keep our
pantry supplied with various sorts
of canned goods that might in case
of emergency serve as substituted.
It is always a good plan to have
on hand a “aubstltute for every
course, at dinner-soup. meat. veg-
of missing potatoes—dam fruit
and canned desserts. It is always
possible to carry on hand small cans
of anchovic paste or other spreads
for toast? to make interesting ap-
petizers for dinner: or for impromptu
late suppers. “ > .
There ‘
etables. canned macaroni in place
_ . . , ' 1?.
Is. ,. Is That
shapes of charm and interest.
The point is. you can dud what
you want in the way 'of a candle-
stick if you look for it. For there
are hundred of really worthwhile
things 10 choose from. .
The Shabby Little
House
N a certain college town there is
I a very interesting grouy of
houses, none of them large and
few of them built with much pre-
tension. which have become amaz-
ingly attractive. These are the
houses. fairly old houses most of
them. that chanced to stand about
the campus of the college that has
grown much of late. Professors
and friends of the college have
clamorcd to get houses in this
neighborhood and the ever increas-
ing list of fraternities and societies
have also sought this location.
So what has happened is that
these houses. not long ago shabby
and mediocre in appearance. houses
that might have become converted
into cheap lodging houses and light
housekeeping flats, have been given
a new lease on life. There is a
small white clapboard house. two
stories in height. that stands too
close to the sidewalk. This house
has been taken over by one of
:he leading professors. The bricks
have been painted a moss green.
the clapboard; repainted glistening
white. Red bricks have been used
to make a pathway around to the
side and back door. A quaint white
picket fence has been used at the
back and white lattice encloses the
kitchen yard. Then across the front
porch window boxes have been
ranged and these boxes contain
pink geraniums with trailing green
foliage that matches in tone the
moss green of the bricks. There is
a brass knocker that is always
polished bright. and though the
house is small there is an air of
perfect care’about it that bespeaks
cultivated taste arid the personal
consequence of its inhabitants.
There are dozens of other houses
of different’eorts that have gone
through something the same sort of
metamorphosis. Really the effect is
enough to set all who occupy small.
shabby houses thinking. Why should
one dream only of a new and
larger house when a small erstwhile
shabby house can be given such
distinction by a bit of careful re-
pairing and rcfurnlsblng.
\ CHOCOLATE CREAM PIE.
Into a saucepan put about two-
thirds cup of sugar, two tablespoons
of-dour, two tablespoons of cocoa. a
good pinch of salt, mixing the dry
ingredients “together. then break
the yolks 0 two eggs into the
saucepan also (eating. out the whites
for frosting). put in a little milk.
lust enough to mix smoothly. After
the mixture “smooth put in enough
milktodll’thepieaadcookantho
top of the, stove till thick and
sumoth, stirring all the time. After
it is done. flavor with a teaspoon of
ting into the shell that should have
been previously baked. Beat the
Whites. in"! stifl truth with two, ta—
vanilla. Let; coola little before pat- :
plasmas- o'f sugar and a mall pinch ‘
$1.39!?
"me
c Vogue
HE more completely a dining-
room is furnished flatly for
the requirements of a place In
which to take meals and the more
strictly it is kept. simply for that
use. the better it ll.
There is a curious tendency on
the part of some peopleto gravlm
toward their dialog-roam at all
times of day. Now when one is
necessarily limited as to room. in
the wee apartment or small cottage.
it is sometimes necessanv to com-
bine dining-room and living-room
or even dining-room and kitchen:
but where this is not necessary
then the dining-room ought to be
kept from the cluttering accesaorloa
of a living room. Yet there are
people who have ample living rooms
who prefer to gather around the
dining table in the evening. do their
letter writing there and take nap.
on a lounge in the dining-room
than anywhere else. Perhaps that
is because the light in the dining-
room is better or because the room
is furnished more cheerfully. Th.
answer is to furnish the other rooms
more cheerfully and to supply than
with a better light.
Don't Clutter.
Because these cluttered dining-
rooms are at best untidy. They and
the clutter are not conducive to a
keen appetite. Moreover. if you alt
in your dining-room between meals
then the atmosphere there will not
have the clear. fresh quality that it
should at meal time. The air Will
be vitiated.
W'hen )‘Ou go into a house where
the dining-room. even though very
small and inexpensively furnished.
is kept simply for a room in which
to take meals you are at once struck
with the thought that the per-ass
in that house are orderly and well
bred. But when you go to a house
where on the dining-room buffet is
kept a bottle of ink. a. pen and a
hex or note paper, where a row of
unsightly flower pots filled with
anaemic geranium shoots struggling
for existence embellish“ the sunny
window, and the pet dog takes his
siesta. on the lounge near the radi-
ator or fireplace. and the hon...
wife's mending basket, spilling over
with a. goodly harvest 0 necking;
shares the honors wl a Jaded
rubber plant and a chafing dish on
a corner tea table—well. tho: you
mentally make 'a not. that these
people are Just a little second rate.
or else that they haven't quite
solved the problem of living to tho
best advantage.
The Mod. ls Simple.
is one of extreme simplicity. Be-
tween meals the table is left bar.
save possibly for a single linen cen-
terpiece and a vase of flowers of
pot of ferns. Chairs are usually
neatly draWn up to the table in tho
position they take at meals with
the extra ones standing against the
wall at regular intervals. The buf—
cessorles—mustard bottles. table
crumbers. salt dishes. etc. may
have a few simple objects. such a.
a filled fruit dish or a silver tea set.
but in the most fastidiously equip-
ped houses it is now considered is
best form to have nothing of an
edible nature—salt. pepper or cruota
—ln sight between meals; The wall
of the dining-room is not regarded
as the appropriate place for a col-
lection of pictures—least 'of all
framed photographs. In an. old
homes of England it has long been
the custom to place on the dining-
room wall a. few stately richly
colored podraits. sometimes em—
paneled in the wainscoatlng of the
room. And this custom is imitated
in some of our American dining-
rooma. One or two fairly large
decorative pictures may be used.
but a. number of small intricate
ones merely distracts the eye and
detracts from the simplicity of the
room.
MINCED LAMB.
One-half cup of stock; one cup
of chopped cold lamb; two tablo-
spoons of butter; three drops of
onion extracts; celery salt; one
tablespoon of chopped sweet ”p9
pets; one tablespoon of flour; calf.
spoon of celery extract;
Put the butter in the bunt-.1“
when melted add the lamb and the
peppers. Season. add the flour. and
stir gently until this is thoroughly
cooked.
i
and nerve the lamb on small aquat-
of buttered tout.
cHocourre chum.
Put six ounces of vanilla choco-
lnte into small misc-m with not
sufficient milk to cover it. fine.
thepuoauum‘u'admm
chocolate from time to that until
offlhmdspradoverthsplethcn
put in the overland brown.
The present mode of dining—rooms ‘
let does not carry a variety of ac. ‘
{4
u y m' ..
- H "'1 in. t“. 5“
Mink-1.};
'I-
Norwalk Chronicler