.1.)
DIE.
{3535' ' 1,,“
Good Ways of Servihg Cabbage
Here Are Some Unusual Things to Do With It «-
HF. cheapness of cabbage com-
T pal'Pd with many other vege-
tables is'sdmethlng that rec-
l‘llilllt‘nds it to many. but likewise
tins wry cheapness seems to have
..=-i~~ some housewives devote
‘ . attention to cabbage. Theyl
~m to think that. just because
— mvxpensivc. it lacks possibili-
oi‘ flavor. and that it isn't
up worth much attention.
Hun advantage of cabbage is
”xi: it kr-P'ps fresh for some time.
it you must order on Friday
_ \r'ir“l:lhles to eat Monday or
'7 Lt‘rillly you hesitate wisely in
:. "win: corns or beans. as they dry
: ti riutm'iorate. But a fresh cab-
tm'e- kept in a cool place will re-
ltui‘l‘t t'rcsh for many days.
l-uvi't make the mistake of cook—
‘vu. cabbage too long. ~ The water
‘v will he boiling actively when
cabbage is put in the kettle
. -;ti 2: should continue to boil rap-
" i" Will) the cover off the kettle
half an hour. or until tender.
m Lluzhi then be removed at once
at linwr allowed to lie in the
.v. .. in which it has been boiled.
7' -. ;. L'rr‘at mistake to think that
.!.i:<,
Lint? cabbage it long time will.
As a‘
mu it more digestible.
~~ of fact. it is long-cooked
. titlmrzt" that. has brought cabbage
. luvd t'cputation. “’hen cooked
with in actively boiling water
.v- »- Mom causes any dimculty. and
runny wholesome. It should
i» ‘t uncovered while boiling.
flashed Cabbage
liéialll‘il cabbage is made ‘by
.i«. inn: the cabbage quickly as
writicd. draining and chopping
il‘iv chopping bowl.‘ Put in a
vnwlill' boiler. add salt. pepper and
: r desired seasoning to taste
. Ml quickly reheat.
Baked Cabbage
l‘ubbzigr- cooked as described and
v‘c..I~
:‘w ll laid in a baking dish with aI
over it and.
with bread crumbs and‘
mini sauce poured
. mv-rwi
- wwd with grated cheese makes
I',.‘Zl"€’ilt‘llt dish. Many persons
"milk that it. tastes more like
mm‘ltlowcr than the usual dish of
it'lliif'll cooked cabbage. '
Stewed Red Cabbage.
a la Flnmande
lloil rt red cabbage. Stuff it
~:- 'h u fot‘cwmeat of mutton. veal.
Dr mileage—meat; cover with stock
and HP“; it for three or four hours
:.:.:i1 perfectly tender. It must
.‘timm' very gently. Dish the
rubiuice on a round dish; set the
mom again on the fire and boil
ee down briskly for a few minutes.
. t‘l stir in a little corn-starch
2-. nried with cold water; boil
in”... minutes, stirring constantly;
strum. and pour over the cabbage.
stowed Cabbage and Celery
“'lt into shreds equal quan~
Yif'it's of cabbage and celery. Lay
‘Mr a few minutes in cold water.
:zr-n drain and put into salted
him: water. Boil gently for 20
if"! minutes. according to the
. “'l’nll. Mcnnw’hiie prepare a rich
rr'vum sauce. Drain the cabbage
and celery as dry as possible. and
xzr into the cream sauce. Let it
:‘I‘w very gently for 10 minutes.
;=:::i serve.
(Millage and Strnmhled Eggs
s‘oiri cabbage left .from dinner
can lm drained from the pot liouor
s
iv
rv‘
ii- which it was boiled. Chop it
: gt wmrsely an heat it in a skillet
.. uh :1 little in or or oil. Stir in
t lump of butter. half a. cup of
r iii: thickened with flour. and
‘i'tl'nnPd with salt and black pep-
p» r, and just before serving break
:--.-~r it illroe or four eggs. Toss
i'shriy with a fork and serve
irrtmmiia‘ttely.
Stuffed Cash-gov
For this. ’select a. nice head of
WHAT YOU CARVE
no carve everything nowadays.
'Thvu is to say. we use the term
7‘ viwr miscellaneously. But four
'Illill‘lOS‘ ago, even, there was a
w-crnl vocabulary of words to use
a. mud of carve when one referred
~ 2 lI'lOus different sorts of game
or :owlsz. Here were some of the
“uni: used:
hit that swanne.
l‘niam- that cony.
li'plélyo that crane.
livsfyzure that pecocke.
l'ninrho that curlewe.
Amie that fessnde.
\‘.'j:n:o that patryche.
\igcrmu that player.
Ami on and on. with a different
xx-nr-l to describe the carving
{income for every different sort of
rli‘Wilu '
........ M...—
in) Ynt'lt “EAR STOCKINGS?
Most people don't. They‘ve”
Inn-wry.
if you go to a department store
‘ stop to ask a floor walker or
' «:woman the location of the
ru
~ :1
' rwkim: counter you ‘1“ Pf9b9my
‘0" answered somewhat like this:
"'7“er hosiery department is three
.1 3.1"? over in the front .of the
store " The saleswoman may even
Irmk a little puzzled at first as if
siir- isn‘t, quite sure what you mean
it? this quaint old Word. stockings.
Yo" thern are a good many of we
who really prefer to .mll what. we
wear upder our shoes stocking:
lint because of the fact that the
"trade" . name of the mom“
“ems to be hauler].
Viz—4:1
2:1 l r; :74 -
cabbage. Cover it with boiling
water; set aside 15 minutes. then
drain. Scald again; let stand 30
minutes. then drain dry. Make
the stuffing as follows:
Twp heaping tablespoons of
washe rice. one tablespoon of
grated onion. half pound of
sausage-meat. one tablespoon of
chopped parsley.
Mix all well together. Open the
cabbage carefully to the very cen-
tre; put in half teaspoon of the
mixture: fold over this two or
three of the small leaves; cover
these again with a layer of the
force-meat; fold over this the
next layer of leaves. and so on
until each layer receives its share
of force-meat. Press all firmly
together: tie in a piece of cheese-
cloth; put it into a kettle of salted
boiling water. and boil two hours.
When done. carefully remove the
cloth. and serve the cabbage in a
deep round dish with a cream
sauce poured over it.
The Best ' With
f Oysters
For Raw Oysters ,
a RRANCE the raw oysters on
the half shell as usual. For
each plate have a small, firm.
fresh red pepper. Remove the stem
and a section of the opposite end.
Carefully remove all the seeds. and
fill the pepper with tomato
ketchup. Stand one of the peppers
up on each plate and serve. ln
eating the oysters dip each oyster
in the ketchup before eatingfi
For an Oyster Supper
Mix together one-half cup of
flour. a pinch of salt. a dash of
pepper. two tablespoons of butter
and the yolks of two eggs. Have
ready a cup of cheese crumbs and
a cup of cracker crumbs well
mixed. Now drain a quart of
cyst and dip them one at a
time rst in the batter mixture and
then in the cheese and crackers.
Fry in deep fat and serve 0- but—
tered toast. Garnish with olives
and parsley and serve.
Deviled Oysters
This is a dish especially accept—
able to the men of the family. It
calls for enough oysters to give
one-half cup of oyster juice and
two cups of chopped oysters. Melt
one tablespoon of butter in a
stewpan and add one tablespoon
of finely minced onion and tea-
spoon of chopped peppers. (look
rapidly over the fire till tender.
Now add the oyster juice and the
chopped oysters with one table—
spoon ’of Worcestershire sauce. 8
teaspoon of English mustard and
a dash cf cayenne, and cook
slowly for five minutes. Serve on
squares of hot buttered toast.
Pickled Oysters ;
And after you have had your
fill of oysters when the "r" is still
on the calendar be sure to pickle
some against the days when you
can have none fresh. This rule
calls for the juice and bodies of
one hundred oysters. The oysters
should be boiled for half an hour.
and as the scum rises it should be
taken off. Remove the “oysters.
and strain the liquor through a
cloth or very line strainer and put
the oysters back in it. Take a
half pint of the hot liquor in a
separate dish and add tosit a quar-
ter of an cones of cloves and half
as much mace. Boil this to ex-
tract the- flavor from the spices.
and then add hi‘lf a, pint of
vinegar. half an ounce of salt. and
an eighth .of an ounce at black;
pepper. Add the mixture loathe
original and allow it all to stand
C
To Keep Suits
- Neat
HE American woman is sup-
l posed to be especially ad-
dicted to the wearing of tail-
ored suits. '
This supposition is based on
fact. of course, though there are
seasons when the number of one-
piece frocks or topcoats seems to
belie it.
However. this is a suit summer.
Even on warm days the streets
are crowded with women wearing
tailored suits. The beaches. the
hotel dining rooms. the country-
'club verandas. all are filled with
women in suits. “'e are indicat-
ing our right to he called the
world’s champion of the feminine
coat suit. When the weather is
too warm for homespun or one of
the other light-wool fabrics. we
don suits of silks-——or taffeta.
pongee, tricot or jersey cloth. But
always we wear a suit.
‘ Importance of "easing
The American woman knows
how to wear a suit. .
Nevertheless, there are some of
us who need to be reminded of the
importance of caring for our suits
if “we would have them look well
throughout a whole season.
To begin with, of course, comes
the matter of keeping the suit
spotless. This is a necessity. and
it is not often overlooked—never
by the fastidious woman. Little
spots that as a matter of course
do sometimes get on the suit that
is worn constantly may be removed
at home very often. Gasolene or
chloroform are the best agents for
removing them. though there is
always. of course. the possibility
that these agents will leave a
mark of their own. On the man-
nish suit of blue serge or twill. it
is best just to use soap and water
to sponge of! any spot—4A bland.
white soap. naturally, not a strong
laundry soap.
But if your suit looks "spotty"
don't try to clean it yourself.
Send it to the professional cleaner.
and he will put it in spotless con-
thion for a reasonable amount.
Thenfi’vow a vow to do anything
short of tucking your napkin in
your bodice to keep the suit free
from further spots. >
Next in point of importance
comes the matter of keeping a suit
perfectly pressed. always. This
you can do at home. so far as the
skirt la concerned. Any intelligent
maid can master the art of press-
ing a suit skirt, and you can do it
yourself quite'satisfactorily if you
will but be careful with hot iron.
damp cloth and a hanger for it to
dry on.
The tailor must tackle” the
jacket when t h a t becomes
wrinkled; although in the ease -of
a pauses suit‘eoat the homeaaun-
dress can often make a satisfacv
torydob of it.
Accfirles Are Important . ,
Never before, perhaps. in all the
history of cost suits have accessor;
doe been so important;
Not even in the old days when
u
'women were mannish shirts—41m
first shmwutsts-Ahat needed such
accessories—n cuff buttons} collar
till cold. Then “put up" in sealed
jars and store away for future use.
buttons. collars. ties and stick-
ving, ’. ‘7.
. The floor cushion. is enjoying as much vogue as it did in Colonial days, when floors were
cold an winter, or In mad-Victorian days, when women wished to appear delicate.
in spite of steam heat and a buxom ideal of health.
shown. At the top is a piebald Cushion of black and white satin and plain black, like
I a Pierrot’s costume. Then comes a hand-worked footrest that looks as if it might have come
_ _ Under that, three very modern cushions of leather.
i is a black velvet cushion. with a square of gold lace and four gilt meals. then a long roll of
in," leather, decorated with bands and tassel; of blue leather, and theirs puffed silk cushion
With a bird and wreath of applied bits of colored silk.
5 direct from Windsor Castle.
How Should It Be Served?
and the host or hostess passes you
a dish saying that it is for you. it
is bad form to pass it to your next.
door neighbor. Don’t even ask
whether you may not pass it.
Unless you are extremely well
acquainted with the persons with
whom you are (lining you ought
never to comment if you think
‘the portion sent to you is larger
than you care for. Usually in the
maidlebs household the host
carves and usually asks the guest
for her preference in regard to the
portion of the roast or other meat
dish. If you wish a small piece
you may simply say: “Please give
.me a small piece of dark meat,"
or "a little piece well done." Once
the piece has been placed on your
plate it .is in .bad form to com-
ment further.
there are who invariably say
something like this: “Oh. you
have given the much more than I
can eat. May I pass it. to Mr.
Jonesnl really eat very little."
About one Vegetables
the family serves the vegetables
at one ofthese maidless dinners.
Then you may. if you feel so in-
clined. say: "Give me only a very
little. please." but once it 'is
passed. do not say: "Really. this
is twice as much as I wish." Such
comments add to the confusion of
service and draw undue'attention
to your own peculiarities which
are probably not half so interest—
ing to others as they are to your-
self. /’
If the hostess or some member
of the family rises between
courses to remove the plates do
not offer to be of «assistance unless
you know the family very well.
Do not act as if you were embar-
rassed to have them wait on you.
and do not make apologies to them
for being of trouble to them or
say that you hate to have them
Wait on you. You only make them
regret that they have no maid.
In thebld days it was customary
to put tube: of the dishes required
for dinner on the table to begin
with. Our present system of ser-
yving everything in courses has its
advantages to the hostess who
must get along with no maid.
an in Once;
. The old-fashioned hostess had a
hot meat and vegetable course to
begin with and on the table she
placed large dishes of sliced meats.
made salad dishes. pickles and
30:13: viands. These were called
removes. Usually there were
other removes. consisting of cold
puddings. cakes 'or preserved
fruits. that were f‘brought down"
as soon at theother courses had
been served and the plates cleared
away. Such a‘dgmer was not dial.
1
Sometimes 7 another member of .
lie Riltenhouse
ma” 'VW SW. _,1 r V‘ :2:- 'i.: .»;.;,- L *’ . :31 . 32:.) “E’____ __._'_L
‘CUSHIONS ARE m V
with
> resses.
tho
2 The tables in those days iiienéwim‘.
‘aiiy Were weighted down with the—T995033“?
ggood things to eat, and were quite 3“”-
Va contrast to the tables of todayi’
; where there is no food visible save i usual to serve the woman guest
course
the
EHowever.
been a.little disconcerting to see ' the other women present and this
Lille entire feast at i
, bounty must have taken just of
fume, of
! appetite.
THESIMPLASNHOUMS‘E DINNER
HEN you are dining at agcult to serve.
house whore there is no is sometimes employed now when = the gentlest ways known of termi-j
servant to wait on tablegattcmptlng to give a large sum-{noting the career of a political!
imcr banquet to a large company‘opponent.
I
i
And that
In the sketch, typical floor cushions are
Al: the left
The same system’ciaily prepared dish was one of
“fifteen 21 subject. first?
tested the viand he had prepared
Efor the king. or first sipped the
that monarch might feel.
secure in following
fewest possible wait-
ln a small family dinner it is
immediately after the
then being served. 30f honor
Many persons then serve
it must sometimes havethSteSS-
once—such . a good enough plan. It is some-
es more convenient and just as
the keennesg from theécourteous to serve down one side
' used.
"white wool jersw should be
chosen for this mu of year.
though for tho flillnnl» Why there
is a mixture of u! :m-l silk that
is better.
This may be Unfit: for :ertrudes
or warm petticoats, the jersey
having the advantage that it is
Garments of ‘
Knitted Fabric
For Children
N making a winter outfit for
babies or children there are
ever so many ways in which
good quality knitted fabric may be
This material is compara-
tively reasonable and can often
be bought in more desirable
weights and colors than flannel or
other woven woolen material. For
the young baby a good quality of
more porous and absorptive than
woven flannel. Sleeping garments
made wide and long with a draw-
string in the bottom may be made
of the knitted material that is part
wool and part cotton.
Even Small Babies
Even small babies nowadays
are sometimes dressed in wool and
a short skirt of good' quality
white wool jersey mounted on a
top of white cotton—which may
be bought all ready with buttons
and button holes in anymesired
site for a small amount———may be
worn with little hand-knitted jer-
seys or sweaters to make an at—
tractive everyday dress for the
child of six months or a year. thus
eliminating the cotton frock that
has to be ironed as well as
washed.
There is a. heavy knitted mate-
rial of blanket Weight that is sold
in white. black. navy blue. gray
and other attractive shades that
is excellent for bathrobes. It is
very warm and soft and pliant.
For the baby's bathrobe white.
pink or gray should be chosen.
while the gray is an excellent
choice for the older child.
\Vllh [INK-0‘. or?
All sorts of usreful little‘things
can be done with the loft-overs of
this woolen jersey. From a bit
of the white you might make a
little cap to be used for additional
warmth under the bonnet on cold
winter days. This need not be
shaped at all. Double the piece
over. seam up the sides and then
bring down the points to th.1 edge.
It you have a larzer piece you
may make small stomach bands to
be worn under the shirt by little
and big children and from even
smaller piece: pairs of wristlets
which work like magic in keeping
hands and arms warm on cold
days. A cover for the hot water
bag may be made from another
scrap and there should be one or
tWo for the baby‘s bottle to keep
it from cooling while feeding.
Between Meals
However. the carefuliaf the table. W‘hen a servant is
Zhost in the days when such ser-ipassmg anything, this Of course:
vice was
J supposed
E’when as a matter of fact there was
Sun more to follow.
Pym) see your dinner."
those old-fashioned hosts
Yet“ some personsempioyed. and at least the guests
were spared the pain of having to
expect that additional hospitality
é words
was to be
of .course.
savages
not.
self
less
Th
party.
kings and
“110 is Served First?
"I have contended that the
hostess should be served first."
writes a reader who asks for in-
ormation on the correct serving
a dinner.
as) who next."
I agree with this reader that the
hostess should be served first. but
there is good authority for the
other usage—that of first serving
the woman at the host's right——
always the woman guest of honor.
for this older fashioned custom is
the idea of unselfishness that is
the base of most courtesy.
and barbarians
their guests by serving them first;
so it would seem that there was
no question about the etiquette of
following that; rule in serving din»
There is? very practical
reason. however.
times show greater courtesy nowa-
days by serving the hostess first.
In a complicated dinner [service
there may be some dishes un-
familiar to the guest of honor.
Perhaps there are to be French
artichokes and she has never hap-
pened to- eat them before. ,, —
naps. too, there are many 'fo 7
laid at each place and the guest of
honor does not know with which
one to eat her first. course. 1!: la
to obviate ;. such embarrassment
that very many, persons—and my-
alnongthem—«advocate the
fashioned service. . * A
there is another reason
why the Custom_ of. serving the
hostess or host first has' grown
up, though as an iactua} motive it
would surely have no “part in the
service of .a present day dinner
Sometimes among ~the
might have reason to hesitate to
eat the 360d or drink the wine
his‘host set before him.
tempt a guest to partake of a spe-
customary was always i is the only way to proceed. At a?
to inform his guests large dinner where more than one?
servant is waiting it is usual for.
the first course to serve the hostess .
and the woman at the host's righti
simultaneously and from thence;
down the side of the table. thet
two servants going in opposite;
directions. :
In serving the second course the ‘v
hostess and the woman at the
host's left are served at the same
time and from thence down oppo-
sitegsides of the table serving men
and women as they come.
In a simple home dinner where;
no servant assists. the most con—
vcnien: way of proceeding is to
pass the dishes from the one who
serves t; the ends cf the table
That is. if the host carves. he
passes the first plate down one
side of the table to the hostess.
The next plate is passed down the
other side to the person” at the
hostess's right. the next plate to
the person at the hostess's left,
and so on till the persons at the
host's right. and left-hand are
served. ‘
“My friends.
were the
offered later on.
“But I am in doubt
The underlying reason
Even
honor
THE mm AT HOME
The hostess who dresses elab-
orately at her own house or when
sponsoring an entertainment any;
where is not considerate. She
should reserve her new" frock and
most brilliant jewels for another's
entertainment. She wears her
simplest frocks in her own home
so as to put at ease those of her
guest: who may havecome in very
simple attire. An exception to
this rule may be made in favor of
the mother who gives a wedding
or coming-out reception for her
daughter. On such occasions the
hostess usually has a new and
elaborate gown.
A careful hostess is always
serenely at ease in her own home.
If a guest breaks her most
treasured bit of brie-a-brac she
assures her that it is not of the
slightest importance and detracts
the attention of the other guests
from the mishap. If the cook
burns the soup she makes no
,apoolgies and does her best not to
appear annoyed at the mishap.
Why ‘9 some-
noblea of old the guest
For to
, m,
Harmful
0 loudly have doctors and
S nurses preached azainst be-
tween meals for children that
there is hardly an intelligent
mother in the land who does not
know that it is a very bad plan to
let children have snacks between
meals. But while we prevent. or
try to prevent. our children from
nibbling what they like when they
like. we many of us are far less
strict with ourselves.
Women are particularly apt to
err in this way. The housewife
sometimes gets in the habit of
tasting what she is cooking. spoil-
ing her appetite for any meal by
sampling the dishes as she is
making them. If she makes a
“batch" of cakes she is quite apt
to eat the cake that happens to
come out of the pan broken. She
will also eat the cruller that she
fries first. because it does not
usually look quite so regular as
the later ones. Then. too. it often
happens that the busy housewife
and mother starts the day off by
eating too little breakfast. She
has to wait on husband and school
children in a hurry to be off to
work or school and she satisfies
herself with only a cup 0f coffee
and a roll. Then she sets the
coifee pot on the back of the stove,
promising to have her second cup
later on. Time slips by and by
ten or eleven she feels quite
tuckered out and so when a few
minutes' leisure presents itself she
takes this middnorning cup with
a bit of cake or bread and butter.
This is quite likely to take the
edge of! her appetite for the mid.
day meal—and so it goes.
Girls who work in office: some-—
times get~into bad habits of this
sort. Sometimes enforced economy
makes a light luncheon impera-
tive-and then the craving for
food in mid—afternoon is apt to be
satisfied by candy or sweet cakes.
kept in a desk drove; for just this
purpose. "
The habit is as pernicious for
an adult salt is for a child. If
you feel hungry between meal:
the chances are that you have not
had enough or the right sort of
food at' meal time. Try being as
rigid about between meals with
yourself as you are with your
childrenénd see if you do not tax
better as a result.
Norwalk Chronicler