I i i i 1 Making the Most of a Wave YouCanDoMucllhoHelpR Along' In in only one woman in hundreds - m can have her hair dressed t rm Antoine. In fact, there are w», very few hairdressers here or .arl who do Just what this artist ....— ‘rcsscr does. Still every woman had to feel that if she went 1.. 3.. at the right hairdresser she have her hair so arranged as .-. innit ten years younger and a ‘ in-Lrod timerhandsomsr. or more ‘zeazztiful or prettier. Hairdressers Uzizt to understand. They ought scc latent possibilities in one's fl-r- and one’s hair. They ought to it .13 one with a sympathetic eye l.‘ .1 F... list which way of arrange- :v-rm would be most becoming. But 2: - don't—what's more they have 5* inkind way of covering you right . r. m the line of decapitation with a must hopelessly unbecoming piece (‘2‘ car-none or calico. then looking at ; m as you sit there under the cruel titre of an unshaded light and sell. 141:. abruptly: "Ported or straight '. at K." "i wonder which would be most M» wring?" you falter, waitin'g for :: little sytmpathe lo help. 'Forehead's awful high,” says the ‘ t’rdresser impersonally. "Better 1 art lt.‘ A. d then she goes on with her a»: v. ith about as much regard for personality of the head she is .ng as though it were a wooden mack attached to a “transforma- Nut; Study Your Points. So the best thing to do is to study w: r can possibilities. and it is het- Dr to study them before you go to ' 2e hairdressers. Even the bobbed- Cfmd woman has to do this. For re are many ways of arranging r‘: ort or bobbed hair. If your fore- load is too high then you may do “oil to have a bang. though this is tr) ing on some faces and ouxht not :n he attempted when the hair is very thin. A good plan is to get a i‘iure of an arrangement which :n»: necide would be becoming. and :Eun to show this to your hair- dresser and hid him or her follow it up exactly as possible “3 _\' our hair is inclined to be wavy rin you may have very good luck -:th a water waxe, and this you ran accomplish for yourself. You may buy a set of combs expressly for this purpose or you may use a set of eight or nine fine, lightweight ordinary combs. Putting in the Combs. Wot the whole hair thoroughly. r...l.e 1. our parting and fix the first “ave in position with one of the combs Arrange the others in the 'snmo way, and then fix a strong 1 .nt over the whole head. to keep the I(ll‘.b.‘3 tightly in place. and let it _. -. You will find a. loose. natural Hue that “ill last for a few days. Prrmnnently waved hair. too. if sea- nfr or some other cause has made it go straight. can be revived by a water-wave. .-'\ setting fluid can also be used instead of ordinary, water. and if you buy one of these “curling lotions" and try a. home~made wave until it in this way. yOu may be pleasantly surprised. The most un- tikely hair sometimes responds to a curling fluid and comb-made waves, :‘iehough of course the result, ex- (nrt with really curly hair, is sl~ ways doubtful. FRIED TOMATOES. Both green and ripe tomatoes are :xcnllent fried. Wash, dry and cut :n rather thick slices, without peel— ing. Cover the green ones with boiling water and set back on the range. so the water will keep hot. but not boil, for fifteen minutes or until the tomatoes turn a pale :oldcn color. Drain. Then, for both i’inrls. dip in flour or fine corn meal. seasoned with salt and pep er. then fr: 3. nice brown in park bacon drippings and serve very hot. By MARY MARSHALL A Woman’s DRESSING TABLE 13 Her Friend In Need Twenty- -one Meals a Week MONDAY Breakfast Stewed prunes Cornllakes Cream ' Soft boiled eggs Buttered toast Coffee Luncheon Macaroni au gratin Pineapple and cream cheese salad Brown bread and butter sandwiches Iced coffee Dinner Broiled roast beef Mustard pickles Escalloped potatoes Sliced cucumbers and tomatoes Rice pudding TUESDAY Breakfast Melons Steamed rice Broiled bacon Rolls Coffee Luncheon or Supper Cream of green pea soup Tomato salad Brown bread and butter Raspberries Iced tea. Cream Dinner Clear tomato soup Baked ham Mashed potatoes Buttered beets Fruit pudding WEDNESDAY Breakfast. Sliced oranges Farina Cream Scrambled eggs Mumns Codes Luncheon or Supper Fried tomatoes Curried rice Iced crocolats with whipped cream Sweet wafers , Dinner Tomato appetizer Cold sliced ham Potato salad Creamed cauliflower in ramekins Fruit THURSDAY Breakfast Corntlakes and cream Creamed potatoes Buttered toast Marmalade ' Coffee Black and White Shade Hat Luncheon or Supper Salmon salad Baking powder biscuits mu “'sfers Dinner Pot roast of beef Steamed potatoes Carrots Cole- slaw Tapioca pudding FRIDAY Breakfast Berries Cornflakes (“roam Poached egss on toast Coffee Luncheon or Supper Sardines on toast Graham muffins Cream cheese Strawberry jam “'aters Dinner Grapefruit cocktail Boiled fish Caper sauce New potatoes with parsley String beans Cocosnut custard pie SATURDAY Breakfast Stewed apricots Prepared cereal Crcsm Creamed leftover fish on toast Coffee Luncheon or Supper Minced hoof on toast Tomato salad Cakes Fruit Dinner Veal loaf Green pens Potato chips Currant jelly Ice cream SUNDAY Breakfast Oranges and bananas Omelet Coflee cake Dinner Rout turkey Mashed potatoes Creamed onions Summer squash Plain lettuce salad Lemon merinxue pie Supper, Deviled eggs Pimiento cheese sandwiches Iced chocolate Cake BAKED TOMATOES. Cut nice. smooth fruit in halves ard place skin side down in a but- tered dripping pan; season with salt and pepper. put a little bit of butter on each, sprinkle with cracker dust and bake about twenty minutes. ’01- select smooth. round tomatoes of equal size. pour boiling water over them. skin and cut out the stem end. Roll in cracker dust. then in beaten 0“ and again in the cracker dust. and pack in a buttered baking dish that can be sent to the table, as the tomatoes look better if not disturbed. Season with salt and pepper. put a bit of butter on each and bake in a. quick oven about twenty minutes, basting often with melted butter and a little hot water. MAPLE CARAMELO. To three cups maple syrup add two cups of light brown sugar. three tablespoons of glucose (or onsJourth teaspoon of cream of tartar) and one-half cup of boiling water. Stir all together well and boil until it will thread when pom-ed from s spoon or will snap when dropped into cold water; now pntfnscupofrlchcrsun. onso half cup better. than let it boil seals. stirring continually until done. As soon as the candy will harden when dropped into cold water move it from the fins and Coffee enthsqmmsndmpinmm. F”. pontoottocool. Mmuedd' Wha Eonma'eo Know Minion-mm...“ Two m ‘ drssfig bliss—ens of the wmmmm.mupmam m 'l'berearealsoshownhsndm‘ pso- fmsbuncapowderhosssssdesndlssbdn’ suit- ableferdressmg' dsbleuss. ltisngrssttfidgnew. ‘youknowdohavealittlehtsebteonyouruhessing tsblstoltoldposrlsorothornscklaess—dihsthscbild rifiigthstutlestthsnght. Meat and Potato meats and potatoes. topped with sweets," says one ob- server. authority on matters of diet. "is rank poison to the average sedcntary person." Yet there still seem to be plenty of people who hold the opinion that if they or their children get plenty of "good meat and potato" they needn't worry about the rest of their dict. Says Inc: M. McFeo: "We Ameri- can housewives have always prided ourselves on our ability to serve good meals. White bread. meat and potatoes. some kind of sweets—~wo have checked them off complacentiy. protein, fats. carbohydrates—«a bslo anced ration. Ah. yes! But now dicticians, strong in the assurance of newly discovered conditions. tell us that not only is our favorite diet all wrong. but that it is actually “Till: common diet of bread. poisonous in its effect. Sooner or later. they say. the members of a Elmily fed principally» along these lines are bound to run amuck with some sort of engine trouble." But if we mustn‘t eat so much meat and potato. white bread and sweet dessert. what shall we eat? asks,tho anxious housewife. In the first place. more milk. Eggs should take the place of meats sometimes. and butter should be used gener- ously. Milk and egg desserts should take the place of plea and cakes. doughnuts and rich cookies, Then more of the leaf vegetables. such as spinach. csbbcge. swiss chard. lettuce. cauliflower, brussels sprouts. kale. watercress. onions. Add to this creates and other fresh fruit In season' and tomatoes. either raw or cooked. and you need worry little about the finer points of cor- rective dist. Do You Use Rennet ? using rennet tablets besides in pro the somewhat in- sipid dessert that we nowadays give our babies when they first begin to eat semi-solid road. The truth is that s, good many children get rather tired of this concoction and some mothers got rather tired of making it. so that when there are no babies in the house the! are glad enough not to have any more ren— net tablets about. If you make ice cream at home you may use rennet tablets to ad. vantage. In fact. lunkot or most ice cream is the best M 6m THERE are really many ways of quart of milk or cream. ture will be rich enough if you have it you my. M's-as and ”mum-Issuance. was mas-s; dissolve one tablet in a tablespoon of cold water. Heat the milk to one hundred degrees—4 little more than lukewarm-snd add the rennet. ltir and then let it stand until the curd has fanned. Stir with a fork and separate cur-d from whey through a piece of gsuse. Squeeze until nearly dry. Before serving moisten with a very little cream or top milk and season with salt. Tho ordinary Junkst dessert may be made quite delicious it flavored with nutmeg and served with a little whipped cream or it served with a sauce of crushed strawber- ries or raspberries VANILLA DAMN!“ 'i‘wo cups sugar. one cup eon- donssd milk. ens cup light corn syrup. one cup milk. must! cup Fooo In the Making Must persons it seems. rather en» iny getting a glimpse at least of the preparation of the food they eat. At any rate at most of the most ex- pensive restaurants nowadays one may see the finishinz touches of many interesting sorts of dishes. Sometimes the chafing dish or brasier is brought from kitchen or pantry by on expert waiter and there is at least a show of finishing the preparation of the dish before the eyes of the one who is to. eat it At the less expensive restaurants where chickens and joints are roasted in plain view of all. there are many diners who are drawn thither because they like to see the meat turning on the spits as it roasts. and then like equally well to see. the white capped chef unapit it when it is done and neatly carve it. There is usually something at tractive about a meal prepared on- tirely or almost entirely on electric devices on the table. We hear loss of chafing dish parties than we used to. but they really were rather pleasant and more than one ro- mance of lasting consequence was begun beside the chafing dish. to the fumes of bubbling fudge or savory welsh rabbit. A Useful Word—Q- F oulard So long as the wgue for the doc- erstive handkerchief lastHnd it still persists in spite of the popular- ity of the scarf-the French have an advantage over us who use English in their little word cradled." Originally. of course. foulsrd masntlnr‘renchasitstflldoesln mngllshasortofplalnsilkofthe Orient which was usually printed. Then the word was used almost always in France to indicate a doc- orauvs sill: MW used either for the humor the pocket—- foulard “do pooh. on do eon." havotogototb’troublstoesphis further. , After all there is as very good reason why we lhoold not WOW M. table is truly ms‘scsno at Men for mm of hu- most What conquests. nose for the woman wlodeesnottohnsdhbrnskeo uptbeMtfilsfssdeligbt- to! pines for m and im- posing costs W And it h slows west: m suns this. mass and m to the proper Wt oft!!- blt of furniture. m a good many women no patterning after their actress, silver-s in having a dressing table Built In in their bedroom. This h a good idea. and you can get some most interesting and unusual et- f’octs if you try it. Sometimes you can have a carpenter build a dress- ing able in a room already finished. taking advantage of interesting wall ms and lighting eCects to pro- duce individuality. In the sketch the built-In dress- lug table is partly in boat of a window. so that its owner can get the effect of full ”light on her appearance when she wishes to do so. The other dressing table In glass topped—quits the cleanest sort of arrangement. from which powder and lotions can be wiped up without leaving dust or spots. f The Bother With Bobs “TUE worst thing about bob- bing ono's hair." a long- hured girl contends. "is not so much the hub itself, but the effect it seems to have on most women. “’hen a girl first has her hair bobbed she can‘t sleep nights through sheer excitement of think- inf: about it. She is as foolish as a girl over her first engagement ring or a mother over her first baby. it becomes vastly more important than fashions. politics, religion or the earning of daily bread." Quite true this usually is. It is the unusual woman who does not show herself to he very self-corp scious over her bob until she has had it funny months. Manyawoman is forever patting it and stroking it, and seems to need to consult her pocket mirror much oftener than she did when when she had long hair. though the old arrangement was much more complicated and in truth considerably more of a work of art. W’heihsr earrings are appropriate to bobbed hair seems to be a ques- tion still undecided. A season-ago when the boyish hob. cut close at the hack. first attracted widespread attention the feeling seemed to be that earrings did not go with W hair. But there are plenty of women who see nothing inoonmous in the combination. Quite recently we have heard that several of the smartest of the l’cung women in aristocratic circles in France are letting their hair grow again. This may or may not have any “guidance. We must wait to see how many follow suit. However. it has been observed that in certain musical Mews, here and abroad the few girls who appear with long hair usually get consider- able applause. One girl who comes on 1!: stage with her glorious Ions hair dating about her shoulders is Med with enthusiastic applause --from the men of tho audience—— and recently a. manage or director of s new musical comedy advsrusod for chorus girls. stating that only those with long hair need apply. Still the M for bobbed hair seems to flourish. CHOOOLATI CARAMILI. Two cups mobs-es. one cup brown sugar. one cup cream or milk. ens-M pound unsweetened chocolate. tear tablespoons “butter. Put all ingredients lam kettle. son was it hard“ in cold water; a“ seem vanilh and tors Into
Norwalk Chronicler