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What Not to Say
Some Dont's For the Cone-ee-
doneliet.
"Think all you speak: but speak
not all you think.
Thoughts are you own: your words
are so no more.”—-— one.
sation as an opportunity to
express your own political
or religious opinions. It is a safe
rule never to give any expression
of personal conviction in social
conversation unless you are asked
for it and than to give it simply
for what it is worth and not as a
matter to be argued about.
Don't feel that social converse-
tion gives you an opportunity to
attempt to talk your friends and
acquaintances out of such of their
npinionl as you regard as absurd
or false. If you feel that it is
your duty to correct their error do
it when you are alone with them.
Don't choose e dinner party for
this important work.
DON'T look upon social conver-
Don't Laugh at Your Owu Jokes
Don't laugh at your own stories.
You need not assume the face of
an undertaker. but don‘t antici-
pate the point of your story with
expression of your own mirth. If
you do laugh let it be more in
sympathy with the laughter you
have provoked then because of
your own humor.
Don't bore your acquaintances
by the repetition of stories,
muundrums and limericks. Be~
fore there were so many books of
anecdotes and Jokes in circulation.
and before every one could read
funny stories in the daily papers
.md weekly periodicals. there may
have been some excuse for this
sort of thing. but now it is best
never to recount any story unless
it is especially pat end appropriate
or unless it is a matter of humor.
nus personal experience that has
recently occurred.
Don't indulge in reminiscences
unless those present are familiar
with the scenes of the reminis—
t‘ence. Often two old friends will
meet and bore the others present
by rccognting incidents that can-
not possibly be of interest to the
others of the party.
Proverbs Taboo
Don't use proverbs and hack-
neyerl sayings in conversation.
llou't say repeatedly. “as I often
my," or "I’ll never forget," or
"My husband often says." Many
slung phrases become extremely
tiresome in the conversation of
rather small-minded persons who
seek to liven their conversation by
bringing these expressions into
their remarks. You have over-
heard this sort of thing at the
theater or perhaps when viewing
a public parade. “This is no place
for a nervous women." is sure to
he the remark of the young woman
of this type when commotion of
some sort starts. or in case of a
crude bit in the performance:
"This is no place for a minister's
son.”
0n finding that you both know
the same people in some other
town this type of talker will in-
variably remark that she often
says to her husband that it is a
small world. Proverbs of an old
and hackneyed sort are frequently
the stock in trade of people who
choose not to put much actual
thought into their remarks. “What
is one man's meet is another man's
poison." Every man to his own
liking." "The world is made up
of all sorts of people." and some
remark or other to the effect that
it will be sure to be clear if you
have an umbrella, are some of the
tiresome things we sometimes say.
Lord Chesterfield said: "The con-
versation of low-bred people is
filled up with proverbs and hack-
ncyed sayings," and it wouldn't be
far from the truth to say that the
same thing holds true today.
Fruit Used for Its
Decorative Effect
were? That
Are Asking.
Will It
is Question Man
——
0 what extent will fruit re-
I place flowers a a decorative
motive?
Nobody knows. .
But it is a fact. for the present
at least. that fruit is much, used
Where a few years on flowers
would have been naturally chosen.
Take, for instance. a new and
charming tea room. Its wells are
paneled with medallions of fruit
done in brilliant colors.
Of course we have had fruit-
decorsted chine occasionally, for
a long time. But there is a re-
vival of fruit-decorated plates to
use in the serving of fresh fruits
this summer. If you are so fortu-
nate as to have some old plates
from a former generation with e
damson plum or some purple
grapes or a scarlet strawberry as
a decoration. end with a colored
band of the same shade about the
edge. by ell means get them out.
Nothing could be better. .
The artificial fruits in the shops
at EVGFYJ
‘ “"1 1:th l, ,
are
choose gifts for.
very decided tastes
proposition.
surehecannot
\
Christmas, G
Edited
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isnoteuoh
likes ‘
Buttheordi-
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(57r- 5'5 coo LL
What Has Become ~
01‘ long ago, somebody
N lamented the fact that old-
fashioned American cooking
was disappearing from the menus
of the big hotels and restaurants.
He took this fact to indicate that
old-fashioned American cooking
was therefore disappearing from
the face of the land entirely.
Is it true? Does the individual
home so in for Continental cool:—
ing as the hotels and restau-
rants do?
Of course, there is a large part
of the American pQuiation that
has been recently transplanted
from the continent. Naturally
they cook the food of their fore-
fathers. to a large extent. The
cheaper lunch places cater to their
taste in food and furnish dishes
to their taste—pickled fish, sour
cream, strange combinations of
macaroni. pastries that neither a
negro mummy of the old South nor
a native girl of old New England
would have recognized.
Good Things to Adopt
Equally. of course, we have
adopted some of the Continental
dishes. some of the Continental
food tendencies~and to very good
advantage. Italy‘s contribution
of macaroni to our staple
France's gift of crisp-crusted roll .
the general Continental habit of
dressing salads with oil, the dell-
cious and wholesome so-called
Danish pastries—these things are
all good and welcome additions to
our American diet. But where
there are not good bakeries, there
are not Danish pastries and crusty
rolls. Macaroni and. fortunately,
oil-dressed salads. have gone into
the home kitchen. *
But Just how far has the in-
vasion of foreign cookery gone?
It would need long and minerals-
ing researches to find out. Doesn t
the second-generation middle-
European in is country eat as
much ice are as do the de-
scendants of Jamestown and Prove
incetown first settlers? Aron t
the grandchildren of Italian and
Portuguese. Czech and Polish 1m-
migrants as fond of cruiiers and
prim. A bunch of grapes cost
several dollars. To be sure. they
look like real grapes, with the
lovely bloom of freshness gtill
upon them, smudged off in one or
two places, just as it would be in
a reel bunch. And so the peers
and peaches. bananas and plume
ell earn their high price by look-
ing as if they were real, and good
sell for quite mm!” terse
of American Cookery?
Can You, or Your Cook, Manage to Turn Out the Things Your
Grandmother and Her Cook Could Make?
pancakes and syrup as are the
grandchildren of American resi-
dents?
lt would be interesting to know.
Surely on a warm day all the ice-
croam soda fountains in the coun-
try are rushed with business. and
among their patrons appear those
of all sorts of foreign blood. And
in the great war Americans of
recent foreign ancestry took cl'ul-
lers from the Salvation Army girls
quite as hungrily as did Americans
of old descent.
How About Yourself?
How about yourself?
Do you make a specialty of the
best of the American dishes of old
repute? Do you train your cooks
to do this?
Occasionally we have a. cool: of
foreign birth and training who
can give us some very good point-
ers about cooking some particular
dish. But we shouldn't therefore
lose track of the dishes that have
proved suitable for Americans for
generations.
Just because your Polish cook
roan make a cake chiefly consisting
of nuts and butter, don’t fall to
teach her how to make a good old-
faebioned chocolate layer cake.
Just because your Hungarian cook
can make a delicious egg noodle.
don't fall to teach her how, to
make. plain, old-feehloned Amer-
ican apple pie. Just because your
cook from some other spot on the
continent can roast meat English
fashion, don‘t fall to teach her to
make smothered and fried chicken
in the Southern style. Don’t let
the ability to make ‘English pound
cake or French rolls take the
place of an ability to make good
New England ‘bread or Virginie
corn muflns. . -
Really all these old-fashioned
American good things of the table
are worth having on our own
tables. We may take what we like
from France, the ‘mmher of good
cookery. doubtless—rout we should
keep our own best traditions in
cookery. The native American
food has proved that it is whole-
some and palatable. Of course pie
eaten too often is not the best diet
imaginable. though the other day
a man made the statement that as
taster for a his pic bakery he
maintained health on e dist al-
most exclusively confined to this
delicacy. Crullers. pork and beans,
corn bread. lcemreemiosoda. even
fried chicken, are not goodin ex-
cess. But nothing is good in ex-
cess. not even bread end mills.
enough to eat.
ifts for the:
proverbially more difficult than women to
Thetis,sememenere. Themenwlth
1a-‘nclwsth' outahitghlilng'come
erearemany ' he
hirnselfbuyellofthem.
i a“
nerymanwhohesefeirincomehuyswhethewsms
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hewentslt. Hereereeomemggeetionsforhim.
andemntchingd’garette'i’iuoend
purse. At right. new handba-
MnMgfimm.“,
lover, and a suggestion for the
tennlsenthusiast. . ' _‘
Mow.creetedcnpsendleethae
casefosthexneborlet.’ _'e‘.smart
flfledleethermvelingasqa‘
wool muffler. .eonse games,’ on-
bossed leather book cover, and
to mirror.
4
H
Fashion Notes from Here
tailored street suit has come
back into fashion all sorts of
little collar accessories are com-
ing to the fore. Some ofr the
French dressmekers are finishing
their navy blue and other dark
street frocks with washable or-
gandle or lace and muslin collars.
All this makes the neckwear de-
partment and specialty shops es-
pecially interesting. Jebots are
smart, some of them trimmed with
lrish lace as of yore.
NOW that the severally simple
One of the most interesting of
the season's novelties consists of
ruffs and other collars to be worn
in the evening. -Usually they are
made of artificial flowers. some-
times with lace also. Often they
are lined with vivid colored velvet.
Sometimes they are tied under the
chin with a bow and sometimes
there are long scerfs ends of lace
or figured net. Often ribbons are
used lavishly in trimming them.
Stocks and choker collars made of
ostrich feathers are also shown
for evening wear.
Clever indeed is a new chiffon
velvet frock with the skirt side
pleited. For the platted skirt velo
vet is a decided novelty. but the
effect is good and apparently the
task of plelting this fabric is not
diacult.
An accessory for evening quite
as interesting as the ornate flower
or lace or feather choker is the
evening turban. many of which
are made of metallic cloth. They
usually wrap the head closely.
They are of course made on a thin
foundation but give the eifect of
lhaving been draped right on the
sad. ‘
This turban is used also for res-
taurant wear and is really smarter
than any sort of bet at the pres-
ent time.
Do you have your lingerie fitted
to measure? Most Ameflcans‘de
not. Yet they say that one of the
first things that fashionable
mothers do for their daughters.
when they start taking an interest
in their clothes is to see that they
have properly fitting under things.
if the things are bought ready.
made then they, are as anxious to
have proper alterations as they are
in suits or frocks. It is «many
important now that our clothes are
draped so closely that they should
hev'eh‘ a perfectly fitted slip be.
nee .
Plain white satin has again
been chosen for the wading gown
by a number at fashionable brides
here and abroad and with it has
been used the plain white net veil.
At a ibcent isshlonable wedding
in Paris the Midi-Another wore
a frock of ellJlack velvet. re-
lieved only by an ornament of out 3!
jet. Once we thought that black
was inappropriate at a wedding
and the bride's mother even when
in mourning laid aside black for
the wedding ceremony because of
a deep rooted prejudice against
this color at weddings.
The items of gloves is a con-
siderable one nowadays because
even though there are occasions
when we go gloveless it is impor-
tant always to have the glove suit
the flock or suit with which it is
worn. With the long tight sleeve
may be worn a glove with a fancy
cufi', while‘with a long sleeve with
ornate out a short plain glove
must be chosen that may be but-
toned up under the frock cufl.
French blue velvet and silver
cloth is a very smart combination
for eryouthful evening frock.
Rhinestone buckles and buttons
are still smart for evening slip-
Den--
——-—-i-— .
Beaded handbags are still in
good fashion. The envelope bag
which is still so popular in Paris
is made in many guises, in tooled
leather. in painted velvet. and in
composition.
Ermine tails are much used for
bat ~trimming. It must be that
the tells that were not needed last
winter for making tailless ermine
coats have accumulated, and have
not suggested themselves as good
trimming material to the milliners.
A smart black velvet handbag
is irregularly decorated with
chunks of red coral.
A brown velvet hat has as its
only trimming e. big topaz orna-
ment like a brooch pinned on one
side of the crown.
Alligator skin is used in trim—
ming bands and strips and patches
on brown-suede shoes.
Brown suede shoes’built on that
French last that brings them to
an end high up. on the ankle show
no triniming' save. a. cocerde of
brown ribbon at one side.
Negligee slippers of; glazed
brown kid. with high French
heels. are lined and trimmed with
a turnover top of gold cloth.
Buckles ”of rhinestones are in
good fashion. '
Binding of silver cloth, of’jade
or-red kid is a smart finish for
blecrsatin slippers or for brocade
slippers. ’
A lovely bluish green evening
frock of georgotte is untrimmed
save for a big bunch of (loop blue
ragged sailors on one hip. '
rue ' combination-f“ or fulfilled
skirt and short‘velvet jacket is e
good one. eepedell. y for the young
rl. , *
and There
Leather is used for trimming
sport suits, as collar and cuffs, as
flaps for the buttonholes, and as
straps et pockets. Sometimes it
is also used on the skirt.
Huge buttonholes, four times as
big as necessary, are used on
some of the new wrap-around
sport shirts. They are up-end-
down of the skirt, and the button
rests at the lower point of the
buttonhole.
a big bunch of velvet violets is
posed on- the hips of a wide-
skirted frock of bright blue taifeta.
An evening {ii-belt of brocade
carries a chiffon sash edged with
fur, with a huge bow at one side.
Social Equality
In Marriage
E sometimes hear of men
who marry women beneath
them socially, or millionairee’
daughters who eiope with their rid-
ing masters or chauffeurs, and hence
becomes the wives of men regarded
by their parents as on an inferior
social level. But as a matter of fact
no man ever is socially inferior or
superior to his wife, and a wife is
always of the some social caste as
her husband. I: there is a difference
in caste before marriage then the
socially superior member of the
union may rmanage to draw the
other to the level or—if this is'
not done—then ,the‘ superior one
steps down a few rungs on the social
ladder. ‘
This is universally true in the
American social scheme of things.
True, in Germany and other conti-
nental countries left-hand or mos-o
ganaticmarriages make it possible
for a marriage to take place be-
tween 2 person of high rank and
one of lower rank without confer-
ring any social distinction on the
person married, and in England
though a. prolete promoted to the
rank of archbishop or bishop is ad-
dressed as “your grace" or "my
lord," his wife. who may have had
more to do with his promotion than
the good clergyman himself, remains
plain hire. to the end of her days.
Moreover she gains no precedence-—
always so important tothe Britisher
-—by her husband's promotion, and
while the erehblsh may go in to
dinner and may be receivod at court
in the some ran}: with a date or n
marquis. poor little “Mrs.” arch-
bishop ls down at'the bottom of the
line with the rest of the ”gentry."
The same thingholds true of mill-
taryfollr. Thewifeotnmenhigh
in military affairs-union be has
reoeiVed some additional title—seine
no precedence thereby. / ~ ,
But in this country. ,
speaking at least. no mania superior
tohiswife, and itwouldbetaken
aseslgnofbadbreedingtoshew
any difference in your attitude to-
ward husbend and wife, em though
the husben' Ginny belong to an old
and welioe'etebiished family and his
wifemey" ybecnematd’inhle
mother I .
socially"
How'WeSes-ve,
TheeeAreleq-Weflasm,
Ware-fusing".
w ~mdinasrsh
Noboiasormbemeewbesptbese‘
’e‘renaenynes'vnntenum’ _
earvedinthenuseian, mm,
“nothinghmmanw.
nordoeethehosthavewthlngto
do with the carving. At wads a die-
nertheroestmeatendotherlllnihs-
disheserebroue'htintothedlninco
roombyeeervent and placed“
the sideboard-gm the butler
carve-them Thepieoen of“.
arethenplaoed_ “elm-liver“
and thgympesndtethem
from this dish. Bosneunaee N
there isnobntlcthelneetem
censdinthekitchenendhrowht
directly from there on the long
servingdiebee.
’Ontbeothuhandthereisiha
' simpler form of “module.
called the English style. though it is
no more used in unload than he
for formal dinner—where the host
curves the meat. This, of course.
is the usual method of procedure in
the home where‘servnnts are few or
entirely absent.
In the unmodified has of thh
dinner the soup would be served
frometurecnbythehoeteesnnd
either handed by a servant or
passed around by the diners. The
meat would be carved by the host
and the vegetables would be placed
on the plates either by the hotte-
or by some member of the family
sitting near the carver. The hoste-
would pour the coffee and serve the
pudding or pie. Such a dinner has
the advantage of requiring the
minimum of service and making the
task or serving a dinner with no
servant at all as easy as possible.
A good man: persons. however,
who like to have the meet or fish
carved by the hoot do not like how-
ingeoupservedbythehocteeaand
do very seriously abbot to heving
the vegetable dishes pieced on the
table. They haVe nus-ten service to
the extent of having vegetablel
passed by a maid. sometimes the
hostess - of e meidlees household.
rather than have the vegetable-
served in the old-fashioned way.
will pass the vents lee herself or
have a daughter of a family at-
tend to thin.
For all practical purposes. how-
ever, the ideal service for the family
with one or no servants is the no-
called English mode—with the ex-
ception possibly of the soup turban.
for the soup mey conveniently be
placed‘before the guests arrive. ‘
Ample end well planned cloeets are
tlmeendenergyeeverejusteetruly
as are electric washers. vacuu-
cieaners and gas stoveo.
Evny room that is to he ocean...
by two persons should have
closets—don't forget that. A clothe-
cioset placed in the upetnlre
a. convenience as e place
"best" clothes. and as e
luxury a cedar closet in the
attic in to be Manna.
must economize on also of
do this in the guest seem. Dows-'
stairs I. clout near the m ,\
hellorinitiswellnin ,
hie. It takes the piece of the an!!-
euated hat neck. if ”It“.
should have a window. This m ‘
it convenient when it on.“ to
searching rubbers and m
Moreover. outside wrap.
put in the closet slightly
ventilation in that nee is
sireble.
l
”i
istobebutonnhe'eltinnm
position where
he an m m
or below stairs. , ,_
Built-in mm "M u.-
heed of closets. One ts!-
Norwalk Chronicler