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The Little K nicknacks of the Toilet
shment a “Pleasure
LUGCEDeyebrowgelongwithwhitepowdéredfacesnd
havenwgoneoutoffuhion. Themed
.VI‘TCI' before did paint and
powder. lipstick and rouge.
.‘ll'cr such “’lde variety in eflect
.u they do today. \Vhlle a de-
nuiv ago a dealer in cosmetics
thought she was doing well if
she had three diflerent' mm
of rouge and as many of pow-
tier. nowadays there are as
many diflcrcnt sorts and tones
of rumplexion to be had in
bottles as in nature.
There are several degrees of
dark complexion. ranging from
[he really Oriental tones that
have delighted French women
for a year or more to the faint
Rachel tints. There are still
rn<metlcs for the woman who
affects the pink and white
Dr: Barry complexion and there
«.re all sorts of spplicntions of
th sophisticated ocln'e shades.
Lips mnybesrichroeered. an
orange rose or a pink.
Hut smart women use less
rnakfiup than they did a few
warn ago. and put it on. even
.1 they use as much as they did.
to simulate nature.
Rest As a Beauty
Producer
SINCE the beginning of human
activity. probably, mankind
has realized the value of rest.
uimal knows enough to rest
a tired. Man ought to know
2h, too. .
3d as for woman. if the real-
‘- what 3 boon to beauty rest is.
t-‘m will recognize the neces-
'0 rest’ when she is tired.
.‘s-t long ago a doctor stated
*' children really did all their
while they were lying
Therefore. he said. long
of uninterrupted rest were
“-2.1 for child health. Dis-
and broken rest kept chil-
‘: :iderwelght.
1 disturbed and broken rest,
340W. makes their mothers
. ..der and less attractive thsn
: ~. really are. The encouraging
'1 ...g about it is that a little rest
" make up for long hours of
‘ . If you can get two hours
on the afternoon preceding
tor’instnnce. you csn’
. ' up temporarily for two
.~. ~,.955 nights.
3 .v: in the end we have to'maks
' 7 2:05: or our lost sleep to keep
.2‘ looks. “’9 can’t go on for
a: a time cheating ourselves
up without showing the re-
lack of color, lined faces.
:er eyes. ”If we want to
. .esh and rested we must be
71 and rested.
‘ you are very tired and have
(”2: 1n hour before taking up
of her social or business duty.
really better to spend. three
°rs of an hour resting and
minutes eating, than to
S. the whole hour over dinner.
of cocoa and some b
l?
MONDAY
Breakfast
Sliced oranges
Wheat cereal Cream
Broiled bacon in hot split rolls
. 'COflee
Lunchon or Sober
Poached eggs
asparagus on toast
ea- Cakes
r Dinner
deishea Olives
Left—over meat Macaroni au grstln
Creamed carrots
Chocolate bread pudding
TUESDAY
Breakfast
Strawberries
Salt mackeral
Corn mnmns '
Lunchon or Supper
Curried eggs in rice
Fruit salad .
Iced coffee with whipped cream
Dinner
Cream vegetable soup
Broiled steak Fried potatoes
Spinach
Lettuce salad
tli Russian dressing
Maple ice cream
WEDNESDAY
Breakfast
Stewed prunes
Uncooked cereal with cream
. and
T
Coffee
and butter and a nap, or a plate
of soup. 3 roll and some cooked
fruit and a nap. will do more
toward refreshing you than twice
as much to eat and no nap.
Remember. Rest is a beauty
producer. '
THE RED HAT IS “‘1 HIGH
VOGUE *
..;f
... lwr‘uwl q
que Its Acc
Twenty-One Meals -
.l.
o _o .eJ .1.
Is \ I.
. Plain omelet
llolls CoiIce
Lunohon or Suppcr
Finnan huddle on toast
Creamed potatoes Rndlshes
Gingerbread Tea
Dinner
Cl-Inr soup
Boiled ham
,' New potatoes
' with chopped parsley
(“roamed onions
Strawberry whip
THURSDAY
Breakfast.
Sliced bananas
Hot cereal Cream
Bacon Hot mumns
Coffee
Lunchon or Supper
Codflsh halls
Frcsh sliced iomaiucs
lrzcd chocolate
with whipped cream
Ilinucr
Potato so-xp
Cold sliced ham
Butler-ml string imam!
New boats in vlnngnr
Red rnsphc'rry FliUl’ll‘flke
FRIDAY
llri‘akfnst ‘
Hominy and cream
Creamed codfish on mast
Buttcl‘cd toast and marmalade
(TrflTr-o
Lunchnn nr Suppcr
Egg salad
Cream chemo. sandwirhés
Rolls
Cookies iced coffee or tea
Dinucr
,. Clam chowder
Baked fish Rlcprl pnlnloel
Cucumhcr salad
Coffee Jelly
SATI'RDAY
Breakfast
Raspberries
Cereal and cream
Creamed lott-orcr fish on toast
Coffer:
Lnnchon or Supper
Deviled pegs
Graham broad and butter
Prune and crnam choose salad
Dinner
Pnroilcd lamb chops
Green pnas Buttercd rice
Tomato salad
Lemon pie
SI‘N’DAY
Breakfast
Stewed apricots
Corn fiakns Cream
Stramvblcd 92:3 '
Coulee ring Coffee
Dinnf’r
Roast beef
New potatoes
Cauliflower an gratin
Endive salad
Cream tapioca. pudding
Supper
Creamed oral) meat
Buttered toast Raw tomatoes
' Fruit
PEARLS AVD COLORED
STONES.
The day when a. perfect string
' of pearls consisted only of pearls
is gone. We still see perfect
strings of pearls. But we see
many interesting necklaces con-
sistin: of pearls and other stones
combined. one of these neck-
laces consists of a; string of pearls,
with a. pendant of some other
3tone-carved jade. perhaps. or
aruelian.
Another one is called the scarf
necklace and; consists in a long
strand of pearls. not in a. circle.
but with two ends. each and
finished with a. colored stone.
strand is wound around the nec
in any way you please, with the
ends hanging over the shoulders.
or looped, with both ends at the-
” jar wound around. the neck
{three or four times;
i
.
By.” MARY MA
ompIi
csrmhe lips.
EL.
7- vs 's'72.rfsz"'?o‘v‘-.'s7“s.“s“.-‘fs’- A "o Is
women now that; the health , bey’nh complexion, with
hrightcoiersndlipsenehn'slnd.‘
ttheexicemelefiisshown
The figure ' '
ubisgkvelvstbmdmdeMpstehglmthefirfishingtouch.
lnthetinyclrclebelowu'epowderpufisoffnrinlesth‘erboxes.
Thelmwehotoofihsversndthemlloneofnbblt. 0n
thelongshelfbsnmetpowdennndiotiongtofletwuen,
rougessndcresms.
2'“ st 1
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The Interesting
' Appetizer
Don't. Monnlnnously Sch-c Clam
Cocktail and Fruit Cup for
lint-\chtlncr Appetizers
[My Ant-r Day
HE appclizcr offers a really
T great field of possibility to
the clever cook. housekeeper
or lmumswii'c. Especially in sum—
mer. For thou our nppwilies rs
at least supposad in he jaded. he
appetizer helps to unjndc them.
And there are a good many
women who :ivc up soup as a
regular course at dinner during
the summer. An occasionsl cup
of clear bouillon or consomms for
the cooler nighls is served. For
tho rcst the first course at dinner
consists of no appetizer.
lint. don‘t, if you turn to the
appetizer fm‘ the summer dinner
good. and some persons enjoy
them several times a neck. Fruit
cup ls good. and thorn may be
somnlvmly who would like it. in
some form. vvery night. But don’t
run the risk of monotony.
Fruit cup. of coursc. lends itself
in so many variations that it need
not become monotonous. even if it
i: sort‘crl frequently. It can be
zivnn n sonsonahlo turn by includ-
ing the trash fruit of the moment
in its makeup.
:ood Fruit. Cup.
Tho foundation for fruit cup
contains always orange or grape-
fruit. At this time of year two or
three perfect strawberries may be
added to it. A little diced pl’ne-
apple is always a good addition.
Sliced bananas may be used at any
time of year and dir‘ed apples in
the winter. A prune neatly cut
in pieces is another good addition.
And later in the summer pitted
cherries. white or red. diced pears
gand peaches. and the meat of
éplnms may all be used.
The point to remember ls not
to make a messy‘looking dish of
your fruit cup. Cut the fruit
neatly. pile it together lightly.
without too much stirring. Chill
it thoroughly. and garnish it
daintily. A rips or maraschino
cherry. a strawberry, a couple or
shining mint leaves, any of these
may be appropriately used as a
garnish.
Later in the summer a delicious
fruit appetizer is made of water
melon cubes or balls. cut with a
potato ball cutter. T ey should
be lightly sweetened w to powder-
ed sugar and thoroughly chilled.
Sometimes finely shaved ice is
sprinkled in with the cubes or
balls just as they are served. Pile
them lightly in glass cups and
sprinkle with minced mint. it you
like the flavor. It you wish pour
over them a little sugar syrup.
instead of sprinkling them with
sugar. or fruit juice of some sort
—juice of fresh fruit or grape
juice or marsschino cherry liquor.
Bacon Appetizers.
Bacon is the standby of the
maker of appetizers. \And toast
is another standby. for the escape,
of which tout is the foundation.
Is One of the most interesting of~
all the list of hors d’oeuvres.
Here are some suggestions for
canon” including bacon:
A round or square of toast. a“
sardine. s strip of bacon, broiled,
with ' butter poured over
it all. _
A slice of toast spread with
caviar. and a slice of broiled
bacon. .
A round. of tout. a slice at
to size. two short pieces of bacon .
hr tied and plead also-cross. and
a teaspoon or Russian: drown; _‘
A pmstbumscd tow. a- ma
tle mound of crisp Veterans,
and s Winn o: linemen:
them
> . .
o {:42ng
start-off. don't sari-e clam cock—
tails cud Truli cup over)" other _
night. altornatinu, Clams are ‘
ii
.'
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l >llll
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_..__. . ._ _..-
A slice of bread, toasted on‘ one
side. spread on the other withsoft
yellow cheese flavored with Wor—
cestershire sauce. with a piece of
bacon, raw, 071 top. broiled until
brown. And that is delicious.
With Egg. ,
Hard boiled egg con be used in
many ways to make good canspes.
The egg may be sliced. and the
rings of white placed. three of
them. on each slice of toast. Then
a spoonful of mayonalse, and the
yolks crumbed over them.
Or a ring of hard-boiled white
on each slice of toast filled with
a mound of cold cooked green
pease mixed with mayonaise. and
the yolk crumbed about the toast
outlde the ring otwhite.
Then, of course, there are the
fish cocktails—crab~meat cocktail.
lobster cocktail, and a delicious
little cocktail made of canned
salmon mixed with an scidions
cocktg’il sanca. Many people like
these very much and find that
they give an appetizing start to
dinner. If you serve the canned
salmon cocktail, serve it sparingly.
in the tiniest cocktail glasses, with
a narrow strip of crisp buttered
toast.
The French and Italian Ways.
You can get added variety by
having your hors d‘oeuvres passed
in the French or Italian way.
For instnnce. for in good French
piste, have thin slices of musk
melon or honey dew, radishes, a
little smoked salmon. perhaps
green onions. and perhaps a few
strips of pimiento and halved
boiled eggs, stated with s spic
mixture perhaps
chovy paste.
For the Italian plate, you can
buy the real Italian soil-Paste at
some of the his American groce‘rs‘
or at an Italian supply shop.
There should be in addition sliced
sausages, of several kinds, perhaps
pickled beets. hard~boiled egg. lit-
tle oil—soaked anchovies or other
fish.
, You can make interesting varia.
can: in these hora ,d’oe’nvres
pieces. Don't ‘be‘ afraid to; try
something new. for-{nobody need
more who doesn't like it. And
without doubt they are decidedly
including an-
stimulating to appetite at good: 2
m l t _ ‘ ,J . _ J
Below. the diflerent kinds of poWder needed by diflerent skin.
And don't forget that to get the best eflect you must study your skin
carefully and carefully choose powder of the right color.
The glen
has a powder puff cleverly fastened in its back.
Put your make-up on in the
bright light. as the girl below is
doing. And rouge the lips with
the mouth open, so that it Won't
show where the rouge stops when
you talk.
nu, ...u.~ununu..-.mu l
/
I The Reason
Why
HE; good old coat; of other
I days knew the how of cock-
ing. They didn't always
know the why. Now-a—days we
can take a. shorter cut to skill in
cooking by learning the why. .
For instance you know that raw
starch is not digestible and that
all starchy food should be thor‘
oughly cooked to make the starch
fit for digestion. Thus all cereals
and dishes containing flour. as
well as starchy vegetables, should
digestible even before thorough
cooking and some of them are
wholesome when only partly
cooked. Thus to out underacookod
potatoes would be harmful while
only slightly cooked roast
would have no ill eflects.
Indeed, when Stetsnsson lived
on the lend—or the ice out! snow.
some case might be—in his lost
7 m» to the true, he and his men ,
ate not meat, and found it not
only wholesome but actually bet-
ter than cooked meat under the
some conditions—they had no
other trash teed: Apparently
there were some vitamin” in the
raw meat that» cooking destroyed.
And the mos-1 who flnically insisted
on cooking their :meat became fil
with scurvy. while those who ate
it rswgrmmed in good condition-
Tomatoes, we know, may lie
cutest row. but green“ peas '
not. And the rum why. s
kgowetomitoes‘ new so starch
and pet's. have. ‘ .
It's" the reason why that issues
it at inmr .
be thoroughly cooked. Meats are ,
' ibythe chm-fit, if '
/
Ly'l‘he v’o e for 1
o
Pate Pictures
HE rogue for patch pictures
I continues.
Perhaps you don't know
what patch pictures are. They
are those quilted pictures made
from bits of fabric applied on the
main groundwork to form designs
at various sorts—patchquilt ple~
lures or appliqued work.
There are the most fascinating
nursery sets composed of patch
pictures on unbleached muslin.
There are window curtains with
valances. edged with blue or pink
fringe braid about an inch W de.
and with dancing groups of ale
Greenswsy children or scenes
from the circus or just little
borders of silt! calico flowers. The
same design appears on beds read
and table cover, bursa/n scar and
cushions. .
The patch-picture. ides is used
also {or furnishings for grown-
ups. For instance. there are
cushions of plain color decorated
only with cretnnne cdtoutr—psr-
rots. bunches of flowers. Chinese
landscapes—in bright and inter-
esting colors.
There sre,scsrfs of silk crepe
decorated with cutouts from fig-
ured silk stitched on with gold
thread.
There are hats with cutouts
from leather or felt—patch pie-
tures. it you will-.iastcned on
with coarse stitchery. Sometimes
these patches are in conventional
designs, sometimes they represent
figures of people or animals. ‘
Really the new tin trimming
(or hats might come under this
head. Squares. diamonds and
circles ‘sre cut from some metal
surprisingly like tin, if it isn't tin.
and are used for trimming plsin
straw and felt hats for sports
wear. They are eflective. too.
there tin patches.
needlework, plan to make" in!-
thing with patch-picture trim;
min’g. It is interesting work.
What Kind of
Dance?
HEN you vs s dads. the
1 portion or kind of doses.
Not long ago a big dance
for charity was called a rainbow
ball. The colors of the rainbow
were used for decoration. and
colored rainm lights were used.
itersover. bulletin: of the seven
rainbow colors were given to the
guests to add to the colm- scheme.
You could carry outs rainbow
dance in s slightly difl'erent m
by asking the guests to come
dressed in the prismatic colors.
And the ingenioushostess would,
find many interesting ways .0!
my the’,riinbow in the rm
me’nts. , _
There have been a good my
Oriental dances of one corpora.
other when by women of tuition
'wit’fiinfl the last yeti." The“ we
been Emil” ’ "
.,
saith Kinds,
19:9“ fit if! one a ~ ,,
,nnr the smog?" n ’
remain tutors-til!" ‘ s ones tor eon.“-
I:
If you like to experl in .
Norwalk Chronicler