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L..;._-SM‘..‘. ’ ,t O s s>e_ are
“Yes Ma’ams
Gone Out of Style
HE housemaid of years gone
I by was ready with her “Yes
ma‘am". and “No ma'atn". It Th
. . it hit of courtesy we rather
Mink for granted. But now, at
in»: in England, this species of
.i..ild is nearly extinct. If she
l vlgne to call her employer any-
thing it is "madam." And you
mum to pay extra for such frills.
"On the other hand," says a
v riicr in a current English mags-31nd spot.
.luc. "in bygone ages. royal ladies
,wm addressed as ‘madam' or
”(our Majesty". or “Your Royal
li.:hucss'; now the 'Royal High-
‘:.--.-s' is only used on very formal
missions. but when talkin to a
prinmss it is the correct th ng to
.utl'mluce 'ma'am' occasionally."
aE
'andi L
“NoMa’ams” have 5 w
6
""~‘:“_ Q s e s a e e
ANDWICHES and deviled e
88!
Sue not the only things needed
to make a_ successful picnic;
nor yet ice cream and ginger ale.
see things may help; but what
makes or mars a picnic is the
method of carrying and serving
themthings to eat.
uce 'automobile picnics have
Become the rule, it is a far easier
matter to pack an elaborate equip-
ment into the available space and
transport it to the chosen picnick-
There is. for instance.
one very good picnic outilt con-
sisting of a big pail or bucket into
which plates. cups. saucers and
other dishes are compactly tted.
There are various folding an col—
lapsible picnic cooking utensils.
there is the well-packed wicker
picnic 'hamper. containing com-
Somningiy we care naught for
in.» royal English precedent. We!
mice pains to cut the "ma'ams'W
iron; our children's vocabularies!
' Yes mother". "No mother". and;
"Yes father”. or "No father”. aroi
:lw terms we regard as in much!
better form. and children in school ;
are taught to address. their‘
l-“lt‘hel'l by name rather than with ‘
lilo time-honored memory-saving!
"Ma'am." ‘
in the South. or at least certain;
«mans of the South. the old form ;
'ma‘nm" seems to have retained'
1.1'lrh of its old time prestige. it
retained with a lot of other?
uords and phrases that are cher-l
i-lmd it for no other reason than;
because they were used in the
rvai ante-bellum days.
The southern gallant. even of
mod education. brings in a few.
"ma'arns" in paying court to the
lwlles of his acquaintance. pro»
riding they are of sufficiently oldf
stock to appreciate it. Now he:
may quote royal English precedent ‘
for doing so. ,
it wouldn't do at all in this;
latitude to say "May I have thisj
dance. 'mu'am'?" It's a pretty!
safe bet you wouldn't get it. j
if you are going job seekingé
leave your “Yes ma’ams" and ”No
ma‘ams" behind you. that is. un~3
less you want to be assigned to sell;
tmware in a bargain basement. .
l
i
Notes of . g
the Shops?
Moeslc vaxrrms 2
One of the prettiest trinkets}
what the shops are showing are
:he mosaic vanities. They comei
in the various oval and round
forms. thick or thin. They are;
(m‘ered with mosaics in various
.omhinations of color. Some are
double compacts. for holding both .
powder and rouge. and some are‘
thinner. single compacts, for,
powder alone. '
FLAT 0811mm scam i
, i
There are some most attractive:
perfectly flat scarfs of ostrich.
They are long and wide. but the
ostrich is so arranged that it lies
as flat as you can imagine. These
erarfs are particularly becoming.
ONE-SIDED SCAR”
There is a most interesting
tendency to one sidednees.
One frock is made of blue and
white—dark blue and white—
m-epe do chine. The sleeves are
both white. the body of the frock
is blue. But there is a white
panel at the right side of the
skirt. and a long white scarf floats
from one shoulder at the other.
WIDE BASES
i
Some of the new blouses of silk
and crops have wide. loose sashes
that are loosely and carelessly
knotted at one side. Usually these
sashes are frfnnd.
THE GROWING BOB
’ When
Ifore taking out pour over one
pertments for cold and hot food
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caches
Are Ripe
F somebody could only invent
1 some means for prolonging the
peach season. humanity would
hail him as a benefactor. for the
peach is one of our best-liked.
most useful and most delicious
fruits.
However, it d es no good to
bewail the fact t t it has not an
all-year-rouud season. Go to
work and make the best of it.
Here are some exceptionally good
ways of using it.
MM!!!
Put three cups of finely cut
peaches into a baking-dish. Make
a custard of two cups of milk and
three eggs well-beaten with half
a cup of powdered sugar. Mix
with the peaches and bake until
the custard is done. Serve cold.
l
-iv. : In a
Make I half batch of biscuit
dough. roll out one inch thick. cut
three inch rounds and make a
large hollow in the biscuit with a
cup. leaving just the rim around
the edge. fill with fresh peaches
cut in quarters. sprinkle white
sugar over the top enough to
season well. set the dumplings in
a pan and bake thirty minutes in
a moderate oven; ten minutes be-
: ~53 rat :.
boilin hot syrup and baste
{3:13. merge-e the beat to glue
the dumplings: if they brown a
little. all the better.
“lam-
ets. one cup com”
en a
chat; peeled and halved
peaches. fruit salad dreflng. Mix
nuts and well! sage: .cheeee.
Fill centers 0 rue rrange
on lettuce and coverwitb tire-tug.
7‘ l7
‘ Bobbed hair has its influence on
Jflthlr-y too.‘ There are jewel-top-
r'd combs to ‘be worn with the
bobbed hair and then Jeweled bar.
Has to be used to catch up the hair
at the side where it is bobbed.
Quite recently some smart women
have been allowing their bobbed
hair to grow long. and while it is
in this process of lengthening it is
the fashion to curl the ends and to
keep it all neatly at the back by
means of a straight Jeweled back
Mino-
a quart of cave-m with s;
cux‘i‘izxf sugar and four tablespoons
of grapejuice. Add four cups of
aches mashed due and sweet-
sued to taste. and truce.
‘reaeeoasehr
pm a granite ham dish one-
half full with one quart peeled
and stoned peaches. add two cups
sugar: roll shortcake paste to ex-
ectly fit the pan, out two or three
gashes to allow steam to escape.
cover the fruit and bake for an
r ion . or um! “10
hourh; show‘? dark red color.
Cool and serve with WI“ and
cream.
_____.—-———-—-—
mommwmcmes
s'rrrcu
A white chilon shoulder scarf
very W
en You .G
e e v e e
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seasons
and liquid. knives. forks. napkins
and boxes for cake and sand-
wiches.
.Another convenience is the
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The W Old, Old,
.. Vegetable
THE place of honor among all
vegetables undoubtedly be-
longs to the onion.
In fact the whole onion family
boasts of ancient pedigree; for
the leek and the garlic were old
time favorites. They are men-
tioned in the Book of Xumhers.
one of the earliest books of the
Bible.
There you find the children of
Israel remembered the good fare
they had enjoyed in Egypt—-"the
cucumbers, and the melons. and
the locks. and the onions and the
garlic."
Historians tell us that the onion
was cultivated in Egypt and in
India from the earliest times—so
it is impossible to tell Just where
it had its origin.
The cabbage is likewise a very
ancient and honorable vegetable
and was eaten very freely by the
ancient Romans. Beans too are
among the first foods mentioned
in written records and undoubted-
ly are of Asiatic origin. while
peas. somewhat more recent. seem
to have been first cultivated in
Europe.
Two vegetables that America
contributed to the nations' bill of
fare are potatoes and tomatoes.
Oddly' enough these vegetables
have become prime favorites of
two European countries—so much
so that we sometimes hear the
white potato referred to as the
"Irish potato." and it would be
impossible to think of Italian diet
without thinking also of the
tomato.
Greens of some sort have been
”on by our race from remote
times and there have been numer-
ous sorts of plants that have
played this important role in the
bill of fare. While fresh spinach
now—a-daye is regarded as a do-
oided delicacy and appears on the
tables of epicures and gourmets,
the mess of greens used to be re-
garded as tit only for the poor
man and his family.
LEATHER comm-s
There is I striking red flannel
hcket with a pocket of white
leather showing a cutout pattern
that allows the red to show
is deeply banded at each end with
comb,
. out” in‘colored creel stitch.
0 Picnic
oam.
By MARY MARSHAL
folding picnic stow. It is in the
form of a grill that may be set
upaboveawooddre. Onitmay
be broiled and toasted steak and
bread. and on it. in suitable uten-
sils. coffee may be cooked. eeeoa
made or any other picnic fare pre-
One of the greatest comforts at
a picnic is. of course. plenty of
water. Don't fall to take a gener-
ous supply of this necesdty. un-
less you are sure you are going
to be near a perfuctly safe sup-
pli. Don’t depend on an unknown
spring or stream. but rather than
do this. carry water. anyway.
Enough to wash sticky angers
after the lunch is dispoeed of is
also a d plan.
.Cueb and camp chairs are
other picnic—not necessities, but
at least conveniences. If you have
a big car.'tbeee are easily carried
along.
_ And don't. if you love the out-
of-deors.’ forget a pair of good
glasses when you go picnicking.
You can have a wonderful time
watching bird and animal life
through glasses if you trouble to
carry them along.
e..-...$eso‘.ea
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Take wen Filled
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Baskets
Mi,
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" What to A Put in {he Picnic Basket
TAKE THE TASTE AND APPETITES OF THE PICNICKEBS INTO CONSIDERATION AND PLAN
YOUR PICNIC MEAL. AWOBDINGLY
ON'T take too much on a pic-
D nic. Of course. you must
take enough. But it is no
more necessary to plan twice as
much as you need at a picnic
lunch than it is to plan twice as
much for luncheon at home.
Yet many picnic lunches have a
menu something like this: Boiled
eggs. ham sandwiches. veal loaf.
whole cucumbrrs and tomatoes.
potato salad. lrown and white
bread and butter sandwiches. Jam.
peaches and plums and layer
cake.
Too much. Because at a picnic
we are all hungry. and if there is
such a ridiculous array of food
we are likely to overeat.
So plan your menu carefully.
allowing a little beartier meal
than you would allow at home.
Outdoor appetites are bigger than
indoor ones. and anyway there is
something so festive about a
plenum picnic that it alone in-
creases appetites.
Here are some good things for
the picnic basket. .
--- m
Rub together half a pound of
butter and a pound of sugar. Add
three beaten eggs. leaving out the
white of one. Make a stiff dough
with a pound of flour. roll out and
cut into rounds or squares. Put
into pans. brush the surface of the
tarts with the beaten white of the
egg left out for that purpose. lay
split blanched almonds on top.
sprinkle with sugar and cinnamon
and bake in a quick oven.
smiledlgge
Cut six hard-cooked eggs fix
halves. crosswise. Remove yolks
and arrange whites in pairs.
Cream yolks with one. teaspoon
and one-half of vinegar. one-half
a teaspoon of salt. one-fourth tea-
spoon of mustard. a dash of cay-
enne. and enough melted butter to
make of consistency to shape into
balls to refill whites.
Pressed
Perhaps you may prefer pruned
chicken tom‘s- mlad or fried
c c en.
clean and disjoint d Irgum
fowl. Wash thoroughly. cover
with cold water and simmer gently
until the flesh is ready to drop
l
r
from the bones. When half done.
season highly with salt. p099”.
celery salt and one small onion
stuck with two 0;- three cloves.
W'heu the chicken is perfectly
tender remove all the skin and
bone and shred the meat in good
sized pieces. Boil two or three
eggs hard. cool and cut in thin
slices. Remove all fat from the
chicken gravy. then boil down to
about a cupful. Moisten the meat
with this. then pack in layers in
a well-buttered mould. arranging
slices of egg over each layer.
Cover with a plate and set a
weight on it. Stand in a cool
place until the next day. Lettuce
sandwiches are specially good
served with the pressed chicken.
Meal-iss-
Make a small hole in the top
to prevent bursting. then stand in
rows against hot stones around the
camp fire. V
out?
Md Cheese
"" ‘
Cut the cheese in pieces two
inches square. impale on a green
stick and toast over the are.
5' TWENTY-ONE MEALS AWEEK
MONDAY
Bro-fleet
Oranges
Poached eggs on toast
Imcheou or Supper
Shrimp and lettuce salad
Cream cheese and graham bread
sandwiches
Iced tea Wafers
Din-u
Cream onion coup
Leftover meat Scalloped tomatoes
Baked macaroni
Fruit cup Wafers A
. may
Ik-eekfaet
Currant!
Soft boiled eggs Corn moans
Cones
[luncheon or Supper
Cheese aunties
Sliced tomatoes with mayonnaise
Tea Chocolate cookies
Dinner
Veal outlet
Green beans fished m
Onion ed
Cream tapioca mag
may
through.
[Moon or Supper
' Scrambled eggs
Blueberry cakes Fruit
Iced chocolate
Dina
Clear tomato soup
Masses chicken
Cream '
*
Iced co!”
Tomato soup
Baked stifled fish
Priedpotatoes Creamedcncumbars
Orange Bavarian cream
Breakfast
Oranges
Prepared uncooked cereal Cream
Bacon
Rolls
Coffee
Luncheon or Supper
Leftover fish salad
Baking powder biscuits
Iced chocolate Cresm‘
Dinner
Beefseesk
Baked potatoes Lima beans
Lettuce salad
Cabinet pudding
smsx
m
Melon ,
Beef hash on toast
Coffee ring Coflee
17 Is soup
Veal loaf laces-out with
cheese sauce ‘
Spinach
Chocolate ice cream
m
Crab and “tomato salad
Brown bread sandwiches
, Ginger ale punch
O
t Irritates
You?
I"! “3’ With lien and Persons
With »Wosnen.
AVEN'T you found . that
women—most women—arc
irritated more by persons
than by things; while men are
more irritated by thingy-roller
shades that don’t roll. hammers
that hit thumbs. collar buttons
that disappear. fireplaces that
don't draw—«than by persons?
Notice Kr. and Mrs. Jones when
they spend a day together about
the house. Mr. Jones is not a
profane man but when he tries to
help make the toast for breakfast
and finds that while he looked
away for a few minutes the toast
burned. he says something under
his breath that makes Mrs. Jones
look a little shocked and glance
meaningly toward little Bobby
Jones. Anyway Mr. Jones becomes
very much irritated at the toaster
—or the bread. Later when he
helps dress Bobby for Sunday
school and. at Mrs. Jone'g instruc-
tions, is getting him into “the new
sailor suit. something goes wrong
with the buttons and button holes
that makes Mr. Jones mutter in
an alarming manner. He feels
animosity toward buttons and
button holes and sailor suits in
general.
Mre. Jones Doesn‘t Mind.
“I'll fasten it." says Mrs. Jones
coming to his aid. “it's better to
have the button holes too small
{than too large.” And she doesn't
jmutter at all though it takes her
’three or four minutes to persuade
:the buttons to go through the
buttonholes.
Then Mrs. Jones asks Mr. Jones
to whip the cream for the dessert.
The whipper misses a cog every so
often. and that is extremely irri-
tating to Mr. Jones. and what's
more, when he gets started he
to whip. He is annoyed again and
becomes calm only when Mrs.
Jones beats an egg white stiff and
adds it to the cream to help with
the beating process.
But when Mrs. Smith calls that
(afternoon and says that it seems
‘queer that Bobby Jones doesn't
begin to lose his baby teeth, when
he;- Diana. six months younger.
has lost four of hers and two are
all in—lt is Mrs. Jones who be-
comes annoyed.
"She did it in: to be mean."
Hrs. Jones insists after the Smiths
have gone. "That woman always
says something to annoy me." Mr.
Jones sees no reason to be an-
noyed.
Mr. Jones Is Calm
”She didn't mean anything." he
says. "and even if she did. what
do you care?”
But Mrs. Jones refuses to be
pacified and she worries about the
incident for many minutes. and
ithinks about it the next day and
'the next—in fact whenever she
sees Mrs. Smith for weeks to
come.
And then there are the dim-
culties with the tradesmen. the
impertinent ice man. the dishon-
est vegetable dealer. the agents
who come on the busiest days and
just insist in coming in and show-
ing their wares. Mrs. Jones never
complains to her husband about
the things about the house. She
manages to get along with impen-
fect equipment in the house and
the dining table has to be helped
out with a wooden block stuck
under one foot. Every time you
move the table you have to read-
lust the wooden block. Mrs. Jones
doesn't complain about this—but
when she looks distraught and an-
ingysd at dinner Mr. Jones always
knows that somebody. not some-
thing. has got on her nerves. And
when Mr. Jones cease to break-
fast with harassed expression Mrs.
Jones knows that the shaving
brush or the shaving soap. or the
racer. or a collar button has been
behaving in an unsympathetic
manner.
Tempting Picnic
: ' Menus
iCold meat loaf Sweet pickles
i Potato salad in tomato shells
:Whole wheat bread and butter
I Iced chocolate and hot tea
: in vacuum bottles
Fresh fruit Cookies
Bacon and watercress sandwiches
Sliced tomato and lettuce
sandwiches
Deviled eggs
Fruit cup served from sealed
glass Sara
Sponge cake Salted almonds
not coffee
Cold roast chicken
Mixed vegetable salad
Buttered rolls
Individual huckleberry pies
Tea or codes
Broiled bacon and strips of steak
Bread and butter
' Camp codes
Toasted cheeee
Fruit
Salaries
Candy
not We
Tomatoes stuffed with
chicken ealad
39:4! and butter caudwichee
finds that the-cream doesn't want ,
y
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Norwalk Chronicler