Make Your. Own
Greene
To Get Your Vitamins C. Sprout
Your Own Young Shoots When
Spinach is Scarce.
NP: excellent lesson we could
learn from the Chinese is the
trick of sprouting seeds. Any
who has frequented Chinese
:pstnurant knows of the delicacy of
lamivoo sprouts, and these.you know
m:- grown anywhere where Chinese
"Hihivifi? live at any time of the year.
vu‘ner seeds they germinate in this
same way. thus making it possible
in get a supply of the necessary
green vegetable-«the importance of
which we understand better now
that we have some knowledge of the
rum-lion of vitamincs in the diet—-
mrdlcss or the season and the
nu-crssa'villty of markets.
Much the same thing is some-
limos done by natives of northern
m'vunlrics where winters are long
southern farms far distant.
'l'.l€’y plant little patches of cross.
leizucc. or onions in shallow boxes
\\ hush they set in the sunnlest win-
(1.3".‘5, and thus reap a miniature
.mp of green things which. when
added to their winter diet. makes an
incalcuiable amount of difference.
The fact is of course that any
elm-mixed young thing of this sort
vnniains Yitamlne C. which we now
know is most important-so im-
portal” that growth and develop-
ment are impossible without it. in
(“.ina a favorite source of this sub-
.-.l.-im~o which the Chinese have
l‘nvcd without knowing. Why has
:--y.: been the sprouts of ming
rcnns. .
Recently it has been suggested
that we might follow the lead of the
Chinese and deveIOp the art of seed
germination too. In fact, some
\mericans interested in the subject
”a become quite expert in seed
sprouting and regard their sprouts
as rare delicacies. Ming beans have
Innn used, as well as dried ,whole
l» as. wheat, and rye. The seeds
uhould he soaked twenty-four hours
:1» begin with and should then be
placed in sieves or perforated dishes
M some sort and should be kept
moist by frequent wettings, but
would not be permitted to rest in
«in» water. A good plan is to keep
1:;‘rm in a fairly cool cellar and
\‘isiPl' them twa or three times a
\Vlien H’l'y have sprouted to
‘7'41 zlo-qired extent they are cooked
.4! enough to make them tender
and nrc then served with butter or
:wm- other sort of sauce.
Cover That
‘ Chair
You Can Make s Good Job of It
Yourself.
l'I‘l‘I a few yards of material
w and a little' time you can
make a most ordinary chair
in'm on new and attractive appear-
mlv " by making a. slip cover for it.
vrr it Willy be that you have a chair
\"llh a. verv fin» cover which you
r. mlri like to protect. In any case you
it ill find that it is not impossible to
make :1. cover yourself that will com-
;arc well enough with the sort you
might have made by a. professional.
in the first place, it is a good idea
lo cxamino a cover carefully to get
an idea. of the binding and finishing
of seams. Next make your pattern.
This should be done, of course. be-
tnrr the material is bought so that
will know just how much is
N‘eded. 1
Begin With Paper.
1'10
n P (l
...
I
"VII
Iiave open sheets of‘newspaper at
band nnd plenty of pins. Place a.
large piece of the paper over the
lack of the chair .pinning it well
into place. Another piece of paper
«imuhl be made to the front of
the chair and unles the chair is
\Cl‘v thin you will need side pieces
r..,- the back also. Of course there
u ill need to be a piece to cover the
w-wt and side pieces to cover the
1":5'. Often a straight valance is
placed all around the bottom. but
u pattern needs to be made for
this.
”luc- having got your 'pleces
nlnncd into position fit the papers
Well info the creases of the chair.
allowing sufficient space to prevent
«1 swing.
paper into shape. Remove the papers
marking
from the chair carefully ”
i "0 lm pers—"back"—"sest"—“side
'- v c. a ml with a heavy pencil or
'raron make arrows on each to in-
dicate the direction of the piece on
the chair. Thus if your material
has birds or flowers in the pattern
.‘nu will be sure that these run in
lhc right direction and do not have
m slsnd upside down. In estima-
fine: the ambunt of material you
Mil need you should be governed
mines-hat bv whether there is an up
and a down to the material.
Allow for Seams.
in placing the pieces of pattern
on the material allow enough for
scams and a, generous tucking in of
the cover between seams. Bests the
entire cover together rather care-
fully and slip onto the chair, wront
side out so that dilutions may be
made in the seams without havint
'0 remove it. Be cults sure of the
fit of the cover before undertaking
in stitch up your seams. ‘
Now carefully cut the;
‘ A - e e e e .
Lending
e. ,
vTot'le. f'\ 9,“;
Omelets Worth
Trying
Sour cream omelet. This calls for
six eggs and a scant half cup of
sour cream. Beat whites and yolks
separately. Add salt. pepper and
cream to the yolks and then com-
bine with the whites. Pour the
mixture into a omelet pan in which
a tablespoon of butter has been
melted and proceed as with an)“
omelet.
Peach Omelet.
Make an ordinary plain omelcltc
and add sliced and sweetened
peaches just before sending to the
table, Sprinkle with sugar.
Delicious Apple Omelet. i
Take the- folks of four fresh eggs
and beat very light with two ounces
of powdered sugar and grated yel—
low from half a lemon rind. Add a
pound of fine sifted flour. alternately
with the whites of the eggs beaten
to a stiff white froth. Mix well but
lightly and bake in a flat omelet in
a moderately hot men for five min-
utes. then carefully spread with
rich, thick apple sauce; roll omelet
up and place on a hernia platter.
sprinkle with powdered sugar and
slip in the broiling oven of your
gas range for a few seconds. turning
the flame down quite low. Serve
at once.
Cheese Omelet.
An ordinary omelet may be served
with thin cheese sauce made in
the following proportions: One
and one-half tablespoonsfuls of
flour. One cupfnl of milk. One-
qusrter cupfui of gratd cheese.
IF YOU LIKE INDIA PRINTS.
A' good many women like the
neat. small designs and the bar-
monious colors of India prints bet-
ter than the ordinary cretonne and
chintz'designs for bedroom hang-
ings. The difficulty for in getting
prints enough of the same color and
design to do a whole room. Usually
the result is that several different
designs are used in a single room.
It is now possible to buy cretonne
in India print designs. Then you
can buy a regular India print for s
bedspread. and buy enough of cre-
tonne in a similar pattern and
coloring to make the rest of the
decorations—window curtains. chair
covers. table and bureau spreads
and cushions.
These India print eretonnes are
really very attractive. and would
solve the bedroom decoration prob-’
lem satisfactorily for many women.
TWO GOOD SOUPS.
Cream Split Pee Soup—Have one
and a half cups of peas soaking
over night in enough water to
cover. Drain. and add two quarts
of fresh water. with a half table-
spoon of sugar. at half a minced
onion. a teaspoon of minced celery
leaves and cook slowly until the
peas are soft. Now mix three
tablespoons of fat with three of
flour and add a pint of milk, add
in" and rub the whole through a
seive. Reheat and serve._
Cream of rice soup. Put a quart
of milk in a. double boiler and add a.
cup of cooked rice and let cook for
a. half hour. Press through a Wire
'eeive. return to the boiler and season
with salt. pepper and add a. half cup
this white saucer to the pea mix- .
e s e s e A
Dntm' V
For evening wear there are charm-
Ing semicircular combs lthat keep
the heir securely In posltloh and
Provide ornamentation as well. At
the left these combs are showmworn
With parted hell- and with hair
brushed straight beck. Quite pop-
ular In England and France are the
little "Empire coils" fastened at the
back of the head for evening to
cover the ends of the bob. In the
circle above are little esr pieces at-
tsohed to tiny combo that may be
worn to give the effect of a bob It
the sides by the women who does
not want to cut her hair. Just be-
low is shown a chlgnon provided by
French hairdressers for the bobbed
haired woman who wishes to give
the Illusion of having long hair. De-
Iow this Is a new bantte worn with
the side- parted bob. Other sketches
show straight bob worn with bang
and two modes of srranblng the
waved bob.
oLL_—_~‘
diet: to
e I A s s e e e e A A s e s
By,"MARY‘MARsHA1-L
Queer Things PeOpIe Eat
I
BIRDS' NESTS AND AGED EGGS. ‘
i
'1‘ really does seem that the
I Chinaman has been especially
successful in devising queer and
outlandish things to eat. though
perhaps to the Chinamnn many of
the things that we cat seem quite
as absurd as their birds' nests and
aged eggs.
Birds' nest soup is a delicacy that
many Americans enjoy and it is
possible at most Chinese food stores
to buy canned or otherwise pre4
served birds' nests so that. if you
like. you may indulge in this deli-
cacy yourself. It Is. however. very
expensive. The nests are those of a
sort of swift that builds on the
islands of the Indian ocean. The
nest is made from a mucous secre-
tion of the bird's salivary gland.
The nests fake the. form of little
cups attached in the side of the
nesting site. Strangely enough this,
"soup" is served as the last course
of dinner.
Aged Eggs.
It has often been said that the
Chinese do things backward from
our point of view. Their screws
turn in the opposite direction from
ours and they read hooks in just
the opposite filrection. Stranger
still, while we value most 1115th the
as; that is freshest. they pay the
most for eggs that are stalest.
But just any ordinary stale egg
won‘t do. It must be aged accord—
ing to a time»honored process. First
the egg is pickled by being left for
three. months in a mixture of salt.
iix: and tea leaves. It is then taken
from the pickle and coated with
clay and rice husks. After that it
is buried and left there to "ripen"
and to increase in value. ’
You might shudder at the idea of
eating one of these eggs after it had
been aged five or ten years, but
those who have indulged in the
-delicacy say that they are not un—
pleasant. They have a flavor some-
what similar in fish paste, with a
slight suggestion of beef extract.
And when you come to think of if
the idea is no more repulslve than
that of eating cheeses that have
been made from sour milk exposed
to mold and buried away for dear
knows how long. And those who
know will tell you that the flavor of
ian aged egg is mild indeed com-
lpared to the choicest of European
‘cheeses. ‘ -
These eggs at five years are
highly prized. but at ten years are
looked upon as a rare delicacy and
are eaten then at only the most
ceremonious of dinners. They are
taken raw. with some sort of pickled
ginger as an accompaniment.
{ Next week—lelngles‘s.
The Inquiring
Housewife
.A‘M very much interested in
sauerkraut and want to know if
canned sauerkraut is recom-
nended. Also. is it practical to make
it in small quantities at home?”
Sauerkraut canned by reputable
canners is considered perfectly
wholesome. It is undoubtedly to be
preferred to sauerkraut carelessl)’
scooped up from an open keg or
barrel in a dell. .‘cssen store. Inez
N. McFree in
gives full directions for making it
in an earthem jar or wooden keg.
the amounts being given for a gal-
lon of finely chopped cabbage. I
should think that this amount would
not be too much even for a smll
family. If you do not wish to keep
it in the jar or keg you may trans-
fer it to sterilized glass jars and
seal like any other canned vegetable:
In the most recent addition to my
shelf of hooks on food and diet. H.
T. Finck‘s “Food and Flavor," I
find more praise for this food that
has until recently been scorned by
most American housewives. He
says " and sauerkraut is a de-
licacy; nor it is indigestible when
cooked the right way and long
enough. . . . The French are al-
most as much addicted to the eating
of sauerkraut as the Gennans. In
Engalnd and America. not a few
persons foolishly sneer at it as “rot-
ten cabbage." It is no more rotten-
cabbage than pickles are rotten. for
it is simply pickled cabbage—cab-
bage pickled in Its own juice plus
salt. and soured by fermentation."
TWENTY-
MONDAY
Breakfast
Orange juice
Cereal and cream
Scrambled eggs
Toast Coffee
Luncheon
Baker macaroni with cheese
Brown bread and butter
Iced cocoa Berries
Dinner
Hot bouillon
Green peppers stuffed with rice and
chicken
Tomato and cucumber salad
Baked berry pudding
TUESDAY
Breakfast
Berries and cream with prepared
(:real
Bacon
French toast
Luncheon
Cream potato soup
Bread and butter
Prune and cream cheese salad
, Tea
.— Dinner
Fruit appetizer
. Pot roast of beef .
Mashed potatoes String beans
Coffee
of thin cream or top milk and serve
vary ’ bot.
Huckleberry pie
. WEDNESDAY
., Breakfast -
Grepeteuit Cereal and cream
ONE MEALS
Frizzled beef
Cornbread
Luncheon
Tomato and bacon sandwiches
Iced chocolate Sponge cake
Coffee
Mit
Dinner
Shepherd's pie
Green peas Buttered beets
Lettuce salad
Berries and cream
THURSDAY ,
Breekfeet
Muskmelons' Cereal and cream
Coddled eggs
Whole wheat mumns
Luncheon
Egg and pee salad
Brown bread and butter
Iced tea
Raspberry chariotte russe
Dinner .
Clear tomato soup
Veal potpie Creamed potatoes
Boiled onions '
Peach ice cream
' Coffee
FRIDAY '
Breakfast
Peaches Coral and cream
Fish cakes .
Toast . ’ Coffee
Luncheon
‘Vegeuble soup
“F
Bread and banter
Pineapple salad
Dinner
Broiled fish Escalloped potatoes
Sliced cucumbers Baked onions
Tapioca cream
Tea
SATURDAY
Breakfast
Oranges ‘ Cereal and cream
. Fried tomatoes
Toast Coffee
Luncheon
Baked omelet
Brown bread and butter
Iced chocolate Apple sauce
. Dinner
Deviled crabs. Shoe string potatoes
Baked tomatoes Lettuce salad
Peach shortcake
SUNDAY
Breakfast ,
Muskmelons Cereal and cream
. Bacon and eggs
Corn mumps
Dinner .
Honey dew melon
Roast beef Drowned potatoes
Creamed carrots Boiled cabbage
Chocolate ice cream
SUFDOP.
Tomato and egg salad
Bread and butter
Cream cheese ‘ sauna -
Rs‘spberries and cream
Coffee
"Food and Health".
LOVE LORE
WHY MAN PROPOSES.
to do the proposing.
To be sure. when marriages
are arranged by parents and not by
the individuals must intimately con—
cerned. the initiative may be taken
by the girl’s parents if they choose.
But where young people arrange
these matters for themselves. the
girl just has to walk—wait until the
man she really loves, or whom she
could learn to love. takes it into his
head to ask her to marry him.
According to some feminists this
is all wronz. it means that women
seldom have the privilege of select-
ing their own mates. and women.
so they say. are far better judges of
worth in men than man are of “'of‘lh
in Women. Mairiage would be u
lot happier, say these women. if
women always did the proposing, if
men never exerted the privilege.
MEN have always been allowed
i There are others who feel that
:though men have the privilege of
idoing the actual proposing. a woman
lhas all sorts of little tricks whereby
she may luring a man to the point
Iof proposing. And at least .if wo—
Emcn are not permitted the privilege
[of proposing. they never have to
iendure the embarrassment of being
rejected. g
Anyway, according to the wise
ewes... A‘»...
._ Do ' You Kno
Beans?
American Housekeeper-s Don't Know
All Thene is To Be Known About
Them. bv Any Mesml.
GU may be surprised to be told
that you don't know beans. but
lili‘ drum-cs are that you don't.
Aime”: :lfi filial most American
1mm" alums beams is
swim: iii-ans, dried
m. Mama and wax beans.
.:< sully 11.93;”) the small
..- but, there me curious
looking minor lwons. red and black.
in file stores that are doubtless used
by somel~cd.v——-foreigners, perhaps.
There is no variety of vegetables
he terms for which are so variable
and so often confusing as beans.
For instance to some persons all
beans with edible pod are either
string beans or wax beans. Izgx
others both these beans are called
"snap" beans and to still others they
are known as “French" beans.
Sometimes they are simply called
either green beans or yellow beans.
(-
'H‘illlf'.
Our Baked Benn.
The dried white beans that are
usually used for "Boston baked"
beans are sometimes called simply
white beans, again they are known as
"navy" beans or “pea" beans. The
fact seems to be that kidney—bean
is the same thing as the hat-loot or
French bean which the Spanish
know as the frijolc. “'hen eaten
quite green and young it makes an
excellent snap bean and when dried
it is thr- must usual sort of bean for
linking; nr‘ lmlliug.
The :'-.i kuiney bean is less usual
wiln .\mvvl'i. :iu ('uukfi and house-
wiw-s. \\ -- l. .ahi to make use of it;
it IS SiiIlI 1.. Iw sumcwilal more easily
illneslmi and :15: the flavor is a little
(Ilfl'l-lzn'. no should use it for the
claim of \m-iviy. It is excellent in
rhiiz’ (mu carni. ’l‘hvn there are the
beans. used extenv
parts of the south,
well known as they
deserve to be. They are especially
good when used in soup. In New
England there is a “speckled cran-
berry" bean which. it is said. is ex-
tensively used with corn in mak-
ing succotash.
In many dishes made from beans
it is highly desirable to rid the
beans of the skins before using. This
should be done when the beans are
who put through a strainer. If
dried llmss are used and soaked
over night before using the skins can
quiie easily he removed by pressing
between thumb and first finger as
one would blanch an almond.
Illa-1“ (vi‘ lill'iIé
sin-l3» in some
In]? still no! as
Black Bean Soup.
A good time to make black bean
soup is whr-n you have a. little left—
over ham in the house, for you will
need to have about a. quarter of a
pound of it and two tablespoons of
tho. ham fat. Get black or 'turtle
beans and soak three quarters of a
cup of them over night. with water
to cover. Drain them and add a
quart of boiling water and a small
pinch of soda. and let them simmer
gently until tender. Now add the
ham. 3. stalk of celery minced, and
a clove. Mince a medium sized
onion and fry in one tablespoon of
ham fat and add this. letting all
simmer together for an hour or
more. Now rub a tablespoon of ham
fat with one and a half tablespoons
of flour and a scant teaspoon of
still. a shake of pepper. and a half
teaspoon of powdered mustard. and
use this to thicken the soup. Strain
all through a solve and add a half
teaspoon of lemon juice with one
hard-boiled egg chopped fine.
old Hebrews who wrote the Talmud.
It would never do for the woman to
propose. Eve. you know. was
Adam’s lost rib. Every woman is
some man's lost rib. Now. when
anyone loses an article, it is his
duty to go and find it. so it is up
to the man to so in search of his
wife. his Eve. his lost rib.
Next Week—Marriage By Capture.
WHEN YOU WASH RIBBONS.
If you want to renovate .an old
or wrinkled ribbon. dip it in clear
warm water and lay it out on a
towel/spread over a table. Wet a
soft nail brush in soapy water and
rub the ribbon with it carefully.
going in one direction only. Do
this-on both sides. Then dip in
clear water. wring dry between
folds of a dry towel. and press while
damp between two pieces of cotton
with a. fairly hot iron.
TWO APPLE PIES
Here are two good apple pies,
both made from apple sauce. and
both worth trying.
The first is called Boston apple
pie. To make if, season four cups
of sweetened and strained apple
sauce with grated lemon-peel and
spice. Add the yolks of three
eggs well-beaten. three teaspoons
of butter. 8. pinch of salt, the juice
of half a lemon. and the stiflly
beaten white of an egg. Mix thor—
onghly, pour into a deep tin lined
with pastry. bake in a moderate
oven. and serve either hot or cold.
The other is made in this way:
Sweeten two cups of apple
sauce, add a pinch of cinnamon.
half a cup of seeded raisins which
have been boiled for ten minutes.
and the yolks of tWo eggs well-
beatcn. Bake with one crust.
Make a meringue of the two egg-
whites with two tablespoons of
powdered sugar and return to the
oven until pulled and brown.
Serve cold. _ ‘
WORDS AT PARTING.
“DEAREST it will seem an
age," said Mary when she
left Tom five years min
when she was going off to visit her
aunt for a week or so. And Tom
said: "Don't forget to write every
day, sweetheart," or words to that
effect.
And just the other day when
Mary was going to visit the same
aunt for a week or’so. she said to
Tom: "Don‘t let any one give little
Tom any candy and don't forget his
orange juice." And Tom, kissing
first Mary and then little Mary in
arms. murmured; "Don't let baby
swallow a safety pin."
"Don't move anything in my
dolls’ house, mother. while I am
gone," says six-year—old little Mary
as she is starting away to visit her
grandmother.
And. "Dad. write -me if you get
station GBV on my radio," re-
minds tweive-year-old little Tom
when he starts for camp.
So it goes. Our parting words
reflect our dearest interests all
through' life, be they ourselves. our
possessions or our beloved rela-
tions.
TODAY'S GOOD RECIPE.
i'
Baked Ham.
i
Wash and scrub ham in warm
water; soak over night. Whether a
whole or half ham. put on to boil
with cold water enough to cover;
boil slowly four to five hours or
until tender, allowing about thirty
minutes to the pound. Cool in
water in which it was boiled; re-
move skin carefully; put in pan:
cover with one cup brown sugar
and one teaspoon pepper; add two
cups cold water; bake in very hot
oven 45 to 60 minutes; haste often.
When brown add one cup cider or .
cried-ml! cup vinegar and thicken
with two tablespoons flour.
.m‘oiA
Norwalk Chronicler