~w m- w w.”
As to Nuts and
Raisins
*
Ways To and Ways Not To
ERE is raroily nothing much:
more unmannerly than the
way some pnrsons attack the.
“filth nutw
nut and raisin rourw.‘
pick held firmly in ihnir right
hand the raisn the nut in the left
hand and. peering at lf. With the‘
keenness of u. matchmaker about
to repair a mulnmrriz. Lh“Y dig
in for the plus-nu kerrni-l. Having
forced it from Him sh ll they raise
the nut. and nut-pirlx‘ toward their
lips and tinn d'fl'ifv' sno'ml the
toothsomo morvrl into their
mouth and. while enjoying that.
dainty. set to work to pry out an-
other. No on» nv'lkis to be told
that that. is hardly; suitable. way
to eat anything. so lam; as We out
together and no: in : vlsi' lib. Ordi-
l
naps: ”AncALAlA LL 8...; ’4c_ 1- Ana.
“1r twynmrufi ear—u hr: 1“ h . w
ought to prevent ill from display»
ing such primxriw {Kuhn-ire.
For a. formal dinner or lunch‘
eon nuts are n-u svr'oui in the
shell. If (hey are sorrmi at all.
they are usually salted and placed;
either in indlvlri ml nut .i:.«hos a'.‘
are passed
with the salad course or “'th thef
each plat». or
they
dessert. and are taken by means
of a spoon on the imizvillunl plate
and eaten \Vlill the ilnzors. At
afternoon '93s. and utiwr times
when light rnfrwiimcntx are
served. sulrml nu'a :irc snnintimes
passed. They .«ho'i‘ni always be
taken from the illill with a spoon
had eaten with ill» tingvirs.
For an inbrmul (I. 'lIl--i". nut:
and raisins. or niz‘: LL:nEr.-. arr,-
frequently servmi for {in} entire
dessert course. Such ll. livsscr: is
hearty in itsulf and since food
thrift is now the fashion. it is no
longer in good in" = to <erve nuts
and raisins in addition to some
other hearty (i‘fSSigl't. course. Many
persons have inniivi-iuul nut crack-
ers and serve flin rind: on!“ from
a. bowl and tho indiddizols crack
them as they choose. It is bet-
ter. however. to ll)?“ them very"
well cracked bul'orn sewing, and
then passed crankcd With small
nut picks. For an informal spread
or a. betweensmeal it 1113:: b»:- well
and good to 5‘2er the nuts with".
the crackers. but this should not
be done for dinner. Nut bowls
with a patent nut cracker in the
middle are really best when used
for informal spread:- or left on the
buffet for little between-meals.
They are rather awkward when
used on the dinnor table.
The nuts should be so well
cracked that the pli‘ks are scarcely
necessary. If a k'irnvi does resist
the first pressure don't probe.
Mr. Hoover and I'm-lo Sam will
excuse you for wasting that one
kernel. And don't raise the nut
shell and nut pick to the mouth
when you haw loosened the ker-
nel. Simply trike it from the nut
in your fingers and convey it to
the lips.
The Return of
the Carter
HRISTMAS shoppers proved
‘ the popularity of the round
garter. The drrtoi‘ia insist
We'll all have varicose voins if we
Wear it. but they ulso insist. that
tight elastics exhaust our muscles
and give us farizuc in walking.
50 we can choose the lesser of the
two evils.
No matter who:
the
flapper and parent. The reason
for its revival is that \vomen have
found out the nxceeding discom-
for: of the various eiastics on a.
corset. which they use to keep it
down over the hips. The fashion
has turned. therefore. to the loose
elastic attached to the short cor-
set and the round uartcr worn be-
low the liner-o to keep the stock-
ings in place. \Vhon The doctors
are informed of this change. they,
are ready to :ive commendation.
Garters are also f:)l‘.f.he corset-
less. who grow strongcr and more:
numerous each season. ,‘s’.’hoever
outside the trade wail: over this
fact. should be told that cornered
women represent thn smallest ma-
jority among the races of.the
world, that the contraption is a
recent piece of civilization. and
that the women's doctors say the
nut generation will be healthier
1nd more-able to stand the strain
of moden lift if corsets are un—
known to it. The pioneers must
it of sterity.
ux{Fliersfoipfe. garters n—plenty-with
the splendor and Sccentricity of
Marie Antoinette's ay.
The shoe places featured them
for holiday gifts. I saw one young
married woman in a certain smart
place buying a dozen pair with
mules to match. und 1 satin-lined
lather box for them to rest in.
31:00 tree- were included. Tho
garters were eight dollars apiece.
the 31100 trees were 31: dollar: a
pair. the box was forty dollars.
This type of garter in of expon-
Ilvo ribbon ohirrcd over _ f
and decanted» with a rosette o
enrich feathers to much the rib;
bou: 1110 A button or buckle :1
rhinestones or ,cryotalo set 1:
r.
mates of colored CHM" with
doctors?
avert. the round carter is worn by»
{L‘- l :— ._:_;
—I
New Handbags Bring Mid-winter
’To Clothes K
.BETWEEN seasons, when onefeels that if is too soon to buy
' clothes, and when
Econ/"9*! a
autumn clothes seem unattrac-
mun!
' lively old, much happiness may be gained from the buying
fofaucwhnndbag. There are allsortstochooafronh—theoddly
little purse: of a painted composition that is moulded
.%.What Every 'Woma
- Edited B a, Anne
limo boxes and lanterns and barrel-shaped receptacles, the flat
j envelope: or under-the-arm bags of brocade, tooled suede, and
. baud embroidered silk, the persistent bead and metal mesh bag,
and all sorts of fascinating devices in velvet, brocade and every 1~
. rich fabric under the sun.
.. -v-————~——-—-—-—
l
Credm Puffs l
able dessert if they are good -
And lf‘they are rzirw‘tzily
home made. they are sure i“ be
good. Of course. cream put"
some pastry shops are bF-U
any home-made cream 3i
hapsr Neverthelrss the 3.1
well-made home-made cream p3.
is delicious.
cREAM puffs make an acirnir—g
exactly. if you are a no a .1.
making the puffs. E'On't ..{....p
time or materials. and you wzil be
sure to have success.
Here is one recipe. which coils
for milk. The usual rpmpo-z c1..=
instead for water. Put, tw. /
spoons of sugar. 2; cup of
a third of a. cup of best. r
Ithe stove in a. saucepan. WE‘
lit reaches the boiling poznt av‘ .
'gcup ofl flour all at once. an“. s"r.
lthoroughly. As soon as the: mix-
:ture sticks together in a bai‘. re—
‘ move from the fire. Be very on raw
ful not to burn. Now let. in» mix-
ture get almost cold and then add
four eggs. not. separated. bu: one
egg at a time. Beat tizorc .
ial’ter the addition of ear'i ,
four or five minutes. Now r‘nr‘k
the puffs on a buttered 1111 .=' m:
ior shallow cake pan. Allow a -v
an inch between them. You can
either drop them from the «and of
iavspoou. or you can fora- them
through I. pastry tube. They
must be baked rather slowly in al
steady oven—about twen'v'-=.‘?'ve‘
minutes. if they are not «remind?
thoroughly they fall.
Now if you want to
eciairs. you simply shape the paste
into shapes for ecluirs. .\ little
lpractice will make this Gillie pog-
sible. Also. it you make .=mfill
puffs and frost them will choro-
lato. you hama something quite as
delicious as the regulation erlair‘
——-just the same in taste. though
dinerent in shape.
You can. of course. use a pastry
tube for this shaping if you have
one. You can also use a sheet
of waxed paper on the bottom of
the pan you bake them in.
Here is a recipe for cream puffs.
using water
Two gills of boiling water. one
large cup of flour. one saltspoon
A! coda. three—quarters pounds of:
butter. five eggs. Stir the butter-
lnto the boiling water over the
fire. Then stir in the flour until
perfectly blended and cooked. and
the paste leaves the side of the
snneepnn. Remove from the fire
and bent in. one by one. the eggs.
turning always one way. Dissolve
the soda in a few dmps of boiling:
water. and add it to the pasta?
beat well. Butter :1 sheet of tin.
and drop the matter upon It. onej
tablespoon for each puff. Do nccf
-let.the1n touch.‘ Bake in a quick:
am, about fifteen minutes. When :
moire
_...._ l
i
sold with such quickness that it;
won oppurcut to the world that the ~
mar ot’m grandmothers is?
here. So if you can't afford eight 5
t bing’aoe trees were -
$31. shoe snaps 10' 3“" ”‘1
dollars. unto your own.
And How to Make Them. ‘ 7
FOUOW the directions Carer-:11? .
‘top of the chocolate eclairs.
lion-7, make an opening in the side
:‘ a sharp knife and fill with a
'1 .l
custard.
Ri
131mm
When You Start
Out Socially
Get Away From Sax-row Prejudlcca
‘ to Begin With.
IF you are starting out. in life
with the making of your social
career still before you, don’t
make the mistake of being too
narrow in your standards. Re-
member that the bigger the man
or woman the broader can be his
sympathies and the wider his ac-
quaintance. And often a. man or
woman who has achieved success
in politics or public life lives to
regret very seriously the narrower
social standards of his earlier life.
Don't Be Narrow
i
In certain small towns the for-
As gm- mg filling. you can me; motion of narrow social lines is
whipped cream or custard.
And i especially
prevalent. Sometimes
you can use any good icing for theipersons who call themselves pro—
rrr-am puff; are usually sprinkled
with anilel'Od sugar on top.
A chocolate custard may be
used for filling either cream puffs
or aciairs. and sometimes grated
chocolate or sweetened cocoa pow-
ninr is beaten into well-beaten
cream. Also. sometimes eclairs
arr: iced with pink or other col-
or-wi icing.
Here is a good recipe for both
kind of filli. ;. first with whipped
cream
To one cup heavy cream add
four tablespoons sugar. one-half
rwasponn vanilla and a. few grains
salt. Bent until stiff. using an
egg heater or wire whisk.
Here is the custard filling:
Scald one and one-half cups
milk. Mix three and one-half
tablespoons flour with three-
fourths cup sugar and one—eighth
teaspoon salt. and add two eggs.
lichtly heaien. Combine mix-
ltures and cook in double boiler
fifteen minutes. stirring con-
stantly until thickened. afterwards
occasionally. Cool and flavor with
one-half teaspoon vanilla.
[ring for eclairs:
One cup sugar, five tablespoons
cold water. one ounce chocolnte.
ut sugar and water in saucepan.
stir until sugar is dissolved, and
cook without stirring until mix-
ture. when tried in cold water.
will form a. syrup thick enough
to coat. the finger but. not thick
enough to form a jelly-like bull.
Turn on a platter. let stand until
cooled slightly.
wooden spoon until white and
creamy. Add melted chocolate
and stir until mixed. Put in I.
saucepan placed over larger sauce-
pan of boiling water. und beat un-
til of right consistency to spread.
_.—_L___
BEFORE SAUCE
Brown sauce one-half pint.
claret or port wine one-half wine-
giass. a. little lemon juice. a. ruble-
spoon of red cu ant jelly. Heat
the sauce. add a wine. lemon
juice and jelly blend well and
strain, . '
ESPAGNOL SAUCE = “
Oneohalf pint brown sauce. ouc-
hulf winc—giassful of sherry. two
or- three mushrooms. Heat the
brown sauce. add the wine Ind
mushrooms. cut in two: clamor
for about ten minutes.,ctruln um!
i servo.
then stir with-a;
The 9 feesional
l
i
i
people draw the line
against those “in trade". Some-
times the young people who have
been educated in private schools
look down on those who have got
their education in public schools
as persons of another make. Some-
times it is a prejudice against
persons of a certain religious de-
nomination. In some New England
villages you know the quality all
go to the Congregational church
and the common folk to the
Methodist. and then in another vil-
lage the situation will be turned
about and the Methodist con-
tingency will look wi 11 superior
scorn on the Congre tionnlists.
It isn't n matter of religious prin-
ciple. of course. and religious
prejudices of this sort almost.
never are.»
' Strange Prejudice-
Wfith some persons this unmw
prejudice is built up on the' way
people dress. In one town I know
of a. young woman who wore enr-
rings who was actually kept out
of a. card party-because of that
fact. . Sometimes people make ab—
surd standards of the correct
man's upparel. They seem to
think that if a. man wears checked
clothes he is hopelessly "loud".
although they may have no dis-
tinct idea at all as to what they
mean by the term loud. About
all any of these prejudices amount
to is the admission that. you are
so narrow in your own outlook. so
completely self-centered and fa:-
tened in a rut that no one inter-
ests you or Bots your sympathy
whois not in the same rut.
And this often happens: The
boy who went to public school or
the girl who went to the ”com-
mon" church or the main who wore
checked clothes or the worn-n who
lived in an undesirable neighbor—
hood of your town goes to some
other place and makes an enviable
place for himself or herself.
People bigger than you are, over-
look any possible dilemma- of
social position. They accept these
people W‘tneydnvo real
worth or bruins or he characters;
and when the times, comes when
you would like to say that you
were 3 fraud. of such a pox-sou
wbcuothcr people remand bin
a ll out”, you are utterly un-
able to do so. '
So ’ from tho mere hum-
3i
ummmm
ién
hm. ’v
Gaiety
OMOE persons seem to think
fun in making a one-egg cake
or using cornstarch instead of
to piece out an omelet. Really
this is absurd. Eggs are very
nourishing and should be used
plenufully. 1
Hard boi eggs are not indi—
geotlble for most persons if they
are cooker; long enough. Thirty
minutes is considered the length
of time to make them most diges-
bible.
By‘nll means buy an egg slicer
1! you do not already possess one
in your kitchen equipment. By
using this it is a. simple matter to
slice eggs without having them
break or crumble. An egg salad
is u delicious dish for lunch or
c .. h n:
usuallysbe served where meat. is
«ten also. as eggs. are a protein
food. Place the neatly sliced
GrrISwoL
'When You Use
Sane Good Way: of Mulrmg' Some Good 'Iluup’ Will "Ian
‘3' of other food.
’ in a refrigerator or food cupboard
HE woman who makes short
work of tasks of home dress-
making is the one with the
so—called “knack"—the trick of
doing things in the most effective
and quickest manner possible.
Here are some suggestions that
may help you:
Removing Shiny Marks
Materials which have become
shiny on the right side through
pressing should be rubbed with a
damp piece of material. Then
place a. piece of dry stuff over the
spot. and press with an iron firmly
until the cloth is nearly dry. Turn
to the wrong side and complete
the pressing. For a. very obstinate
mark brush the shiny place as
soon as you have dumped and
pressed it.
Shrinking Mann-.1 .
If you find that you have bought
a material which has not been
shrunk. you .. not shrink it before
making up, 0 herwisc the first wet
day will spoil your garment.
First snip the celvedges at in—
tervals all the way along the
length of the material. then take
a piece of unbleached calico the
width of the material, pulling out
all the wrinkles IO that it lies
perfectly flat.
Fold back the other half of the
material over the cloth. and roll
the stu! up tightly. Cover with
newpapers to retain the moisture
and leave it about sixteen hours.
'Then unroll the material and press
it dry on the wrong side a; you
unroll it-
Always try a spare piece of ma-
terial first to make sure that the
shrinkage will not. entirely spoil
the texture of the fabric.
ToMakcaBox-pleu
Tho simplest way to make abou-
plent in the centre of a. piece of
material is to mark the width for
your pleat with a tracing wheel or
basting thread. and to run Inu-
torial together over the
section down the centre of tb
underside. .
Should your plant be formed
from a. scpnra strip of world,
plucthsrfgtslde otthootrip
tn the right side of the M
!
if _You Sew At
edge and machine stitch the edges
in the raw
outer edge of the strip and fell
over the raw edges of the turn-
pose.
Home
together. then turn
Press as be fore.
Brui' ding a Dress
lugs.
on )scrge frocks
sew it. on flat.
the centre of
short stitch on the fight side an
muterial at the right and
of the braid.
and bring the needle out throng
the material again. catching
lower edge of the braid.
Binding
smart-
our. of it. and then cut one end
absolutely on the straight. of the
material. Turn in this end on the
wrong side one-quarter inch. then
place the raw edge of the strip
face downwu'ds to the edge of the
material which you are going to
bind. *
Stitch both materials together
with one—qurter-inch tufnings
(keepinf the otripy well stretched
all the time) until. you have come
Press the pleat flat. with)!” th‘ mu‘ ‘° “5 m M. ’0‘"
work. When you reach the star:-
in? point. stitch the single thick-
n. of yourutrfp over the turned—
fn beginning of~~the binding strip
for cam-quarter inch and cut of!
may morph: Intel-la. Now join
the and: of. the strip together with
313% ruining stitch, turn. the
sculptomfnofdc.foldlnmrnw
$5.: mutter inch. and tell it
i
1'
Simple designs are often worked
entirely in
soutnche braid. and unless the de—
sign has a great many sharp turns it
i will be found much easier to 0‘ . ,
t To do this hogdvpearance of the dish 11 a little
the braid flat over the line of the CO
tran for and ew ri ht through 1335 .
5 Sit. taiing a. very mixed in with theeggs. Thing)”
.1 makes the eggs smooth und crumy
quite a long one on the underside.
W’ben using a. design with many '
sharp turns. sew the soutache so mation.
that it stands upright. To do this. .
hold the braid in front of you over.
the line of the transfer. keeping;
it u 1'! t. Sew it securel to thei .
p gh y bringfbaked custards is five em to a.
the needle up through the n'iate--fcl'1¢’fl't 0! milk. 3nd 1 “MW
rial. just catching the lower edge - 05 sugar {0" 93¢ 9333 creuns 3“
ustards that are to be frozen r0},
Insert the needle.C .
ifquire more sugar than those that"
again as close to the spot as pos-
sible. take one uarter inch stitch .
—q h eggs and hot milk. stir a. small
mm om‘the first line ot‘ boning
PrussiFwethhwrmddo. ltotnc platen-ad an“ ‘5
legs: on lettuce leaves and paid!
that there is some innate vir—. with mayonnaise dressing. If you
like. add slices of cooked beets or
carrots or cold green peas.
eggs to make custard thick or;
i For m
Egg sandwiches are delldoul.
g’rhe sliced eggs may be placed on
fa. leaf of lettuce or the llld'lch
:may be made without the lettuca.
‘A bit of paprlkl. lends flavor
;egg sandwiches or sultda d
glends an attractive bit of color.
3 Crumbled ogg white may be
used to garnish many salads nnd
gthe sliced egg white, plnwd on in
. neat rings also forms an attractive
garnish. If you like. bower".
you may use the egg white before
.11: is cooked for some other pur-
pose. If the eggs are very fresh
shguld 713111.): in: md51‘% 3‘3 $335 a...— i- -n '
gearthen cup with a little wster
without letting them break and
itben. they may_be cooked by plac-
;ing thm in the oven when some-
thing else has to be cooked there.
gCook them until they nre crumbly
' throughout and then crumble them
,for garnishing salads or creamed
‘vegetabies. Crumbled egg yolks
;are also added to some sorts of
!soups just ,before serving to add
richness to the flavor.
About Flavors
A
Many persons do not mun
:tbat the shells of eggs do not n.1-
gways keep out odors and flavors
If you keep eggs
near to such things as bananas,
cooked cabbages. strange cheese.
you need not be surprised if the
eggs. lose their delicacy of flavor.
Eggs should not be washed when
they come into your house- It
would Ewe nice if you could wash
“- because then you would feel
til..- they were perfectly clean. but
it is a fact that water washes at
something in the shell that helps
protect the egg. It is quite all
right to wash them eventually, but
ithls should be just before using
‘ihem. For the reason that egg:
cannot be washed, careful bongo-
wives do not keep“ eggs in the re-
frigerator with other food but
select some place where the air in
fairly cool. Providing they :11
cool they need not be kept at. such.
low temperature as is necessary
for meat and milk.
If you are frying. or poaching.
eggs, it is a good plan to break
each egg first in a. shullow saucer.
21:; this way you can see if it is
fperi-ectly good before putting it in
izhe cooking dish and you will find
'that it is easier to get the egg in.
the pan if you can slip it. of! from
a. shallow saucer. If it breaks in
opening this need not mean that
the egg is not good. though you.
‘migh: not wish to fry or pooch
Eit. It. will do well enough for
scrambled eggs or for cooking
where it is not necessu'y to keep
the whites and yolks separate. 1nd
=should be put aside for that. pur-
cmmm
It is worth remembering that
file bulk of an omelet or scram—
bled eggs may be increased with-
impairing the flavor or or
r"
rn—starcb mixed to a. smooth
re with cold milk or voter is
:and really adds to the geodneso
or the dish in many persons' enu-
E‘or Custards 1.
The rule for' both boiled and
W'hen Elm.
lare not frozen.
we ; quantity in slowly, at first, so that
,the eggs may not curdle. A very
moderate degree of heat must be
employed for all sauces. crap-o
Bound edges always make agand custards made of the yolks
very eflectlvexfinish. but the bind-2 of eggs.
1118 should be put on tightly. andcontalning the custard into the
must be very narrow to be really: water until the latter 15 at the
Do not set the vessel
{boiling point. and remove the in-
First cut nsrip of material one 3 stant the custard is nicely but.
inch wide exactly on the bias; >~
Stretch the strip“ thoroughly, until =
you have taken all the “spring“
Minder-mm
Put as much boiling water into
the pan or spider aqyou think will
'cover the eggs well. add a llttlo
salt and also some prefer n tubb-
spoonful of vinegar- Break the
eggs. oncatatm.htonnuccr
and slip into the hot water. The
egg. must be perfectly covered; so
add water. if you have not enough.
Allow the “for to simmer
gently—from three to four min—
utes will be required. A perfect
casing of the white should envelop
each yolk, if skillfully duu.
Remove with u skinner, drum
place on n warm putter. Ind dud
with a. little runner. A for and!
bits ofbutter mbcputontho
inmthecuplofthum.“
then‘ should betcha-tarma-
dune.wbcntboy-ylo
1.!
4i
p-
Norwalk Chronicler