" more has been thinly spread.
. .g i' "I 9
(5.711.? E. 1:
All“:
.50
Consider
Their Toys
hint-rent Babies Libs Dita-e
Things. and That‘- That.
"15.97.
.
man or woman who has never
lived very close to children
, ....-n't. realize about toys. And
. willlld seem. sometimes, as if
. m.» of the people whmmade toys
r tllv stores had never had this
; .'."I’s":o of knowing children inti-
1-;ml.. But. then perhaps it
. Hem matter. Perhaps the im-
» ":‘mt thing from the point of
of the toy maker is to make
that appeal to indulgent
mums“ for it is the indulgent
mats. not the children, who
1‘. the, purse strings.
Babies Are Mt
Remember to begin with that
. that dangle over the crib or
.wmurriage are not to be ad-'
~ It is rather useless to lay
«vrn hard and fast rules regard-
“ .: toys after the first baby stage.
* tho first place. babies are so
different: even babies in the
his family have entirely differ-
«9 likes and dislikes. Some
.‘ns. for instanee, never seem
like wooden toys. They can
irdly be persuaded to take hold
" them. Some babies are charmed
the "squeak" of a toy. but
r-‘hrlr': barely notice it. -80me
5min: have a way of chewing and
nuns: and biting everything they
It" hand on. Them toys have to
waterproof, most durable. For
1...... babies fluffy. or woolly toys
'.'» nut of the question: so, too.
:v. paper toys. painted toys. and
t» having button eyes.
“‘i-n rattle in many of the cello-
1., toys: is made from a number
n" uhmil stones inside. It is not
'il‘l‘.“illl, for even a little child to
”Holt open the celluloid so that
“ wan stones or other rattling ob-
. -.‘,. (‘0an out. Th6 Child Who
things to his mouth- naturally
'- m,“- in (lPVOUl' them. Be quite
= n- that the "rattle” isn’t going
mum out before you give the
.. my to the baby. Plain rub-
are usually quite all
firia'. ;i there is not some sort of
THERE is a whole lot that the
{luvs
‘whintlo or squeaker at-
l;r.'i,"\,i !
The Things They Idle! i
rim to to much pains to see:
, lob-Ks toys are all quite soul-i
u'n wash them thoroughly
I"‘l"ilil[lfl boll them. Then did
. . w-vr see a baby who if left to
own devices in his baby car-
,»sn wouldn't much prefer to
the loose end of his strap
blatant: with the most interest—
-:~,i~ m toys or chewing the most
"zwrziv of teething rings? And
~..- "in strap is made of leather.
omit: My anything but sanitary.
Tempting Things
With Anchovy
'- mm
Yolks of three egg; half cup
r' cream. anchovy paste. two
males-poops of butter, chopped
pzl'sley, red pepper. Spread an-
r'iM'k' paste on hot toast. and
i‘v'np hot. Melt the butter. add
vanilla or eggs beaten with cream.
Hui em- in pan over low dame un-
til rreamy. Add pepper and
parsley and pour over toast. sen»
22;: hot as
Amer“ mm"
Six ancbonu. two hard bond
raga. two ounces but”. sin
creates of bread. enemas. ’m
:xxice. Wash and bone the an—
rho-vies, and pound them to a
taste with the egg. yolk, butter
and cayenne: for extra line onel.
run through a puree sieve. Fry
rounds of bread. spread with the
above paste. and spread over mun
thewlrrtss-of the.“ ehappedwery
fine.
Deviled Eggmand- Am lions.
Put into a pan a level table-
tpoon of butter, half teaspoon of
”fr? mustard. two tablespoons of
'nmato sauce. one tablespoon of
Worcestershire sauce. and one of
mushroom catsnp. Stir into this
’lo‘lr hard boiled 658'. sliced.
ntltevi and peppered. When thor-
9'12th heated place on buttered
films of toast. on which anchor?
Anchovy Egg Salad
Four eggs. two anchovies. one
"zrlce of butter, a pinch of
“venue. one head of lettuce. or a
lunch of watercress, a little mus-
tard. mayonnaise dressing. Boil
'hn eggs for ten minutes; and
"shes cold cut them across in
Mikes. Take out the yolks and
mt them in a bowl. Bone the
7..':"h0\'ies and chop them small.
:wlrl them to the egg yolks. 81-0
'hn butter and the cayenne. and
mum all to a paste.
Place the hall-white of old. on
a glass dish,, leveling them at the
.‘v’litom so that they 'will stand.
rm them with the anchovy mlx- .
Hire. surround with the green
salad. sprinkle the salad dressing
o; mayonnaise over all and sem-
Two teaspoons of anchovy os-
-nnre can be used in place of the
anchovies.
e . L s
,e
i.
'i
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ill“ \h ' \\\
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Accessories
l'eeesseseuoe».
Twenty- one Meals I a Week
MONDAY
Man
Oranges
Cereal and cream
Bacon
Corn mumns
Coffee
Luncheon
Cold veal loaf
Potato salad
Cookies
Joined tomato bouillon
Lyonnaise potatoes
Slicednoaioae and cucumbers
sales and cream
mar
W
i. Cgfludorlam
Omelet
M
Come
Indies-
Green pea sour
Bread and butter
Fruit salad
Iced chemists
Dean-
Vegetable sell!
Carrots and
fleshed pacts-s
green bees
e
mm
/
“EDNA!
W
masher?!”
muted cereal and cream
Creamed sign on toast
Co 00
bl salad 1 ’
Vegets e
Whole wheat bread and butter
load tea
Layer cake
Binom-
Clsm cocktail
Baked
Beet greens
ham
Sweet potatoes
Peach shorteeke
W!
W .
s‘a
' c.3133,” ham
Codes cake.
Cones
blinded lamp on toast,
Calif! sale
:1
people“ ‘. lponge cake
Iced I III ,
. Cardiac. masses
‘ Col “
m
FRIDAY
Breakfast
Muskmelons
Cereal and cream
amed codiiah
Whole at mumns
Luncheon
Clam chowder
Bread and butter t
Chocolate patty cakes Lemonade
Dinner
Broiled fish Creamed potatoes
Baked onions
Cucumber salad
Rice pudding
SATURDAY
Br-oaktast
Grapefruit
Cereal and cream
Potato omelet
Rolls Coffee
Luncheon
Vegetable salad
Toasted rolls Iced chocolate
Berry shortcake
Dinner
Vegetable soup
Lamb chops Baked potatoes
Buttered beets
Sliced tomatoes
Tapioca Cream
SUNDAY
Breakfast
Sliced peaches and cornflskea
f with cream
Bacon sandwiches in rolls
Coifee
Dinner
Roast chicken Mashed potatoes
Boiled onions String beans
Ice creasm and‘bcrries
upper
Welsh rabbit
Iced tea Vegetable salad
Layer cake
Coffee
roacrmm mos mom a
r“ Poacm
Rub a frying-pan over with
butter. Three-parts fill it with
water. and add half a teaspoon
of t and a teaspoon of vinegar
for frying-pan of medium size.
an egg into a cup, then,
when the water bolls. give the cup
a shake so that the egg twirla
round) and put it gently in the
boiling water. The shake round
shapes the egg. Simmer until the
white is set. The water must on
no account he allowed to boil
after the egg is put in.
' Remove any scum. Take the
egg out” carefully on a wire spooa/
putthe spoon on a clean cloth for
a minute to. drain any water on,
then slide the egg on to hot but.
tered toast. '
l
i
.1
FoR BEAUTY’S‘ SAKE
Some of The Things To Do if You Would
Look Your Best.
than rure. but this is espe-
cially so with sunburn, which
is by no means easy to cure. and
certainly not attractive when the
brown tint turns into a sickly yel-
low. You will find the following
quite a good plan: Before going
out in summer rub a little bensoiu
and cucumber lotion into the face.
throat. chest. and any part of the
skin that is exposed. and dust
lightly with a rather brown pow—
der —~ natural colored Fuller's
earth is quite a good medium to
use. A very little will form a pro-
tection. for nothing looks worse in
the strong light of the country or
at the seaside than make-up of
any description.
Freckles are among the most
aggravating of summer blemishes.
and being skin deep, are difficult
to get rid of without removing
the epidermis itself, so that a
oltion strong enough to take away
the freckles would bring the skin
with them. ‘
Sometimes they prove amenable
to treatment and respond to being
bathed with buttermilk. or if but-
termilk isnot to be had, butter-
milk lotion.
This lotion should be applied
frequently during the day with a
little wad of cotton-wool. Lemon
juice applied frequently and al.
lowed to dry on also has a. bleach-
ing eflect, but 'in this case as in
sunburn. precaution is ten times
better than cure. -
A Steam Bath
If you are going anywhere very
special and are anxious to look
your best. there is nothing more
refreshing than a "steam bath"
for your complexion. It not only
frees the'pores from all impurities.
but removes that "tired" look‘and
stimulates a jaded circulation.
supplying the much-coveted and
much-admired "roses."
The secret of successful steam-
ing at home is to have plenty of
boiling water. All that is required
PREVENTION is always better
besides is a pot of good" cold
cream. or any massage cream or
skin food. a little cucumber and
bensoia lotion. obtainable at any
druggist, and several soft face
cloths.
Begin by covering your hair
with a bathing cap or a towel,
then wash your face. with the
cucumber and bensoin lotion.
using‘ it freely. Cover one of the
face cloths with boiling “by,
wring it out. and apply gently to
the face. The better you can bear
it the more quickly the pores will
open. and as soon as the cloth loses
its heat replace it with another
hot cloth. repeating the process
tour or live times.
‘An alternative method is to
hold the face over very hot water,
covering the bowl and head with
a towel to keep the steam in: but
this must be done for a long time.
. I
When the pores are open. dry
the face gently and apply the cold
cream. using it lavishly. Massage
round and round. paying particu-
lar attention to any wrinkles and
being careful not to stretch the
skin.
least live minutes.
Then wipe off the grease with
a hot. damp cloth. and apply—two
or more hot cloths to remove all
the dirt that the message has
stirred up.
All skins suffer if they are
washed continually in hard water.
but this can be softened if it has
a little oatmeal or almond water
added to it. andsnother way is to
tie up some oatmeal in a little
bag. with some grating of lemon
peel. This bag can be used in the
washing water several— times be-
fore it needs changing.
Plenty of Sleep
The woman who wants to look
years younger than she really is
must remember that plenty of
sleep is essential. at least eight
hours every night.
A little gentle face massage be-
fore retiring will help to relax the
tired muscles and eliminate any
lines that may have formed during
the day. ‘
The middle-aged woman who
wishes to rvs the youthful
texture of her skin cannot be too
generous in the use of a good
cream. It will not only counter-
act the lines that may be forming.
but will prevent coarsening oi! the
skin and render it less liable to
reduces or blotches.
It is a mistaken idea to place
much faith in the use of astrino
gents for preventing or removing
wrinkles. A mild astringent used
in conjunction with a good cream
is always beneficial, but the ter-
ture and condition of the skin
must always be taken into consid-
eration before using any sstrin~
gent, for excsgive or lniudicious
use will make the skin dry and
shrivelled. _
thiiflwpgsibiie gas of the gloat
3. or a any 8 I.
which should be ad nightly
with very hot water and well
tethered with_sosp to remove the
mess or fat.
Rub the soap well in with the
:agers, rinse on well and dry the
ace. . ,
The friction cleans the skin.
and closer the pores. After the
washing is nutshell, the face
should. be wiped over with an
astringent-lotion of some descrip-
tion. Every morning the skin
should be washed in warm water.
then bathed in col '_ ' ,
. It thehsads. as s matinee hail-
peas. become minedgwith dirt,
they shodld ébe well rubbed with
Vaseline or' grease of some sort.-
The misuse!!! bowl or
with “earthworms! oi as
The massage should take at ‘
' ries are nearly so.
'rather rich in protein for fruit—
ithough no fruit should be de-
Eat Bananas
Some Popular 'Beliers Are All '
Wrong; When is a Banana Ripe?
THERE is no trait about which
there is such a variety of
opinion as the banana. In
'one old time book on food values
we read the statement that "one
banana contains as much nourish-
.ment as two slices of bread". And
somehow the opinion has got cir-
culation that "the banana contains
‘ all the elements of food necessary
to maintain life". You will find
plenty of people who would feel
that they would starve soon
enough on most fruit but could
live on a diet of bananas.
Now the truth of the matter is
that there are other fruits that
contain more fuel value "per pound
than the banana. The grape is
considerably more nourishing in
this way and pears and raspber-
Bananas are
pended upon for tll ingredient.
Still the strawberry s richer in
.protein and strangely enough the
Queer Things
People Eat
FOIE GRAS
’1‘ would be an inmrestlng thing
I to learn jusghow it was that
the idea of producing foie gras
was originated. ne thing is cer—
tain, it was t produced by
natives of France orGermanyu—
about “Strasburg and Teulouse—
and it would be dimcult to imagine
the originator.
Foie gras is. as every one
knows, the liver of artificially
fatted geese. In order that the
goose .msy become as fat as pos-
sible he is penned in so as not to
take any more exercise than is
necessary for the maintenance of
health. and he is fed as much as
possible.
lug, it must be a great thing to
belong to a producer of fols gras.
Interestingly enough. great care
is taken to keep these corpulent
geese in good health. When one
of them shows the slightest signs
of sickening under his system of
fattening the treatment is halted
at once and not resumed until the
goose feels quite fit again.
There fire various sorts of foie
gras, but the sort that is put up
be well as produced on the other
side is by far the best. There is
feie‘ gras au natural. pate de foie
gras. puree de role gras and
saucisson or sense. de i'oie gras.
They are all made from the fatted
goose liver.
The flavor of this delicacy— is
generally liked and the” taste
for it usually needs no ‘culth
vation as do_ some of the other
European table luxuries. Be sure
that it is ‘well chilled before
using it if you would have the
flavor at its best. It is most de-
licious when worked up with a
little sweet butter and then spread
on thin slices of bread or split
rolls to make sandwiches.
Nest week—4m Egg- and
Birda' ire-ts.
\
before the hands are- washed in
the ordinary way with hot water
and solo-p ,
Splinters or thorns that have
run into the head should at once
be removed with a clean needle
and the place painted with tinc-
ture of- iodine, care being taken
that the iodine gets right into the
little wound. Cuts may also be
mated with iodine: it this pre-
acution is taken. directly the mis-
chief is done. there is, little. it any.
fear of the finger «ax-"hand beeom~
lag poisoned.
an Englishman or an American as 5
For the goose whl'ch is;
naturally indolent and fond of eat- ;
lemon is richer in fat than the
' banana! .
It's Vitamine.
As for vitamines the only one
of the three that the banana is
known: to possess is Vitamine “C"
.m‘which every fresh fruit pos-
sesses; but the banana. is not re-
garded as a "good source" even
for this. Grapefruit. lemon juice,
orange juice. strawberries. rasp-
Vberrles and blackberries are all
richer in this vitamins.
it is small wonder that Inez N.
gMcFee in her new book “Food and
gliealth" makes the statement that
g“'1‘he banana as a food is over-
;estimated.” She adds that "Many
ipersons find it hard to assimilate."
3 Still the banana is useful by
away of variety and valuable in the
‘diet so long as one does not ex—
pect too much of it. To some
persons the flavor of the banana
is very pleasant indeed. To real
authorities on banana flavor much
depends on the degree of ripeness
'of the banana. According to them
'any one can know the best of
bananas without _ eating them
‘fresh where they are grown. No
:freshly ripened banana is better
than one that is properly ripened
ianywhere. One authority says that
Sit is as absurd to eat a banana
.that has not reached a really ripe
‘stage as to eat a raw potato.
\"hi’n it I! Ripe.
& The. time when a banana is just
light is when the skin has turned
a rich yellow with little brown
spots. You should not wait until
‘it has become brown or untl there
are decayed spots that must be
tout out. It is especially important
that the banana should not be
.bruised and that the skin should
not be broken. If it is taken from
ithe stalk before it is perfectly ripe
{enough of the Wood of the branch
‘should be cut to make sure that
the skin is not broken.
‘Wiih Whole
Wheat Flour
Brown Bread
Sift together one cup of corn
imeal. one cup of rye meal. one
leap of graham flour, one teaspoon
:of salt. and two teaspoons of
‘soda. Add one pint of thick sour
‘mllk and two thirds of a cup of
molasses; beat thoroughly and
iturn into a buttered mold. Let
{steam three hours. ~
Ginger Graham Bread
Mix two cups of sour milk. two-
ithirds cup of molasses. two tea-
‘epoous soda dissolved in one table-
ispoon boiling water. two teaspoons
ginger and a half teaspoon salt.
iAdd one egg unbeaten and mix
21:: three cups of graham or whole
fwheat flour and one cup of white
iflour. This Will make enough for
itwo small loaves which should be
baked in. small bread pans in a
.moderate oven for nearly an hour.
i
‘ Bran Bread
. Dissolve a yeast cake in a half
fcup of lake warm water and pour
finto another three cups of water
:to which a quarter cup of
imolasses. one tablespoon of sugar
and a half tablespoon of salt have
‘been added. Mix together five
‘cups of bran. five "cups of whole
sxvheat or bread flour and a half
teaspoon of soda. Mix into the
liquid in a bread mixer or knead.
Let rise till double its bulk.
Knead- well, adding a.cup more
flour if needed, cut into four
loaves and let rise again. Then
bake for about an hour.
Nut Bread
Mix together three cups whole
wheat m'eal. half cup of flour. one
teaspoon salt, one tablespoon
sugar, three'end ~ half teaspoons
baking powder a ' add a cup of
chopped nutmeats Beat in two
ands. halt cups of milk andturn
into oiled bread pans and bake in
moderate oven for three-quarters
of an hour. _
Graham Bread Steamed
Mix three pups graham dour.
two cups sour milk, one-third cup
molasses. one teaspoon salt, one
rounding teaspoon soda.
dry ingredients. add the sour milk
and molasseé. beat well and steam
three hours in one tall mold or two
coilee cans well buttered; set in
oven to dry for fifteen minutes.
Mix the *
Norwalk Chronicler