What "Do You
Co_l_l__ect :
L038 on It's Something. [ti
i
i
Doesn't Matter
on new attractions thisi
season and it is not at all]:
x... sual to see children and!
.:u its walking along the beaches;
Gonanrmo shells had takeni
awn needs bowed as they warcufi
our. lor pretty or unusual shells.“
Some of the shells may be strung
to muse necklaces. Home coiled-
ml'a merely try to see now many
dllicl‘eut sorts of shells they‘ can
collect without bothering their
heads about their scientinc names
or Classifications. while others
have gone in rather heaVily for
their new fad, never going near
.1 beach without a little handbook
oi" conchoiogy.
Sea. weed is another interesting
hobby to pursue when at beaches
of any sort. and children and it
most entertaining. Even little
children love to Wade out to col-
lect iinc specimens of the weeds
and carry them back to some
older person who sees that they
they are properly cleaned and
dried on stiff cards. '
if you like new books, why not
start collecting the jackets of all:
the new volumes you can lay your;
hands out This is an excellent;
hobby for the invalid or convnvi
lescent as it is simple enough for‘
friends and acquaintances to start?
saving book jackets for the col-i
lector. In time a collection of this 3
sort ought to have real worth. So i
very few persons over save the,
'jacket of a new book. that inl
years to come a jacket of a llrsti
Milt-ion of some book that subse—l
uuently became famous will be;
worth holding on to. The jackets;
may be kept in a sem book-for»
convenience, though one woman,
pasted them neatly onto the panels;
of a three-leaf screen. and stillI
another woman writer has made
a border to her study entirely
from the jackets of her own books,
and books written by her friends.;
Gathering bird case has rather;
gone out of fashion. now that real i
bird lovers have pointed out will
Wastefulness of this hobby. Still.!
we want to get our children inter-
ested in birds and birding. It is
rather difficult to start them off!
simply chasing after elusive birds=
in the tree tops or undergrowths'
when they have not much knowl-x
edge of what they are stipposed-
to be chasing. So why not start‘
a collection of bird feathers with;
them? Birds moult their feathers 5
all over the fields and gardens and :
woods. sometimes it is dimcult'
even for a fairly experienced orni-
thologist to identify a. single
feather of a particular species.‘
but usually you can manage tof
place the feathers you and. and
they may be made into an inter-i
eating collection. They should of;
course be labeled with the time;
and place found and the species'
of bird from which they come. .
It is not difficult to start a coloi
lection of really worth-while:
books—that is to say. a really;
worth-while collection. Buy old;
books with discretion and new.
books with care. indulge youri
particular tastes for unususli
i
hooks and keep watch of the pub.
lishers' announcements and the
critics' reports. Each year you:
can acquire a few books on your
particular subject without too!
great expense. and these will pile;
up into a. really valuhble collec-.
tion before very long. i
i
Frocks You Can?
Make
OR a serviceable little be-
F tween-season frock easily
made at home. choose navy,
blue and white checked kashai
i-loth and make into a. straight;
tubular slip-on. one-piece frock;
with long sleeves. A double row;
of small pearl buttons or red but-i
Mus at the slit in the front. and;
plain removable collars and cuffs'
of white orgnndie finish the frock.
it will serve for street wear now
rmi for a serviceable little every-
day frock later in the season.
For informal afternoon or
white crepe
do Chine is often most useful even i
in autumn and winter. A smart;
effect can be produced from r
simple, straight-line pattern. wit».
sleeves very short. trimming wit .
nipings of Jade green crepe ’
chine and finishing with a narro‘-~
suede belt of the same color.
i
i
5
eve- i
_..__...
Another attractive little one
noon frock can be made from pevl
ter gray silk crepe finished with
bindings and buttons of lacouev
rcri.
M at
A simple omebznade nesligee
may .be_i'as ioned from Dale!”
"Ilcw all}: crepe h) simple pat—
iern. trimmed with roses made
from orange satin ribbon placed
at the hem and around the neck.
_________.______._.—.-
To wear under t5. frock. a slip
is desirable. You can. make very
m'ractive all of a good quality
'Ii‘m merceriz d cotton with a deep
$23k hem or piece at the bottom-
twelve or fourteen
silk straps over the shoulder.
sort of slip is much cheaper than
one made all of sill: and is. quito,as
satisfactory.
iii
’was added with the birth of every
‘nm to live in the family or some
. by the authorities.
:son.
‘good order day and night, or
,and that's all we see.
' '4
.‘1
Hair out-malts among
the most f “notice-om
of evening drqs. In the sketch
Ira shown several combs. and
into bundeanx of composition
for bobbed header-also one at
the left with a little comb be
boldltattheback.nndbar-
reins ends/at the sides. There
isa band o‘blnck tulle. Jewel
studded. worn as a bendeau
Borne of new
LOVE ; LORI—3 2
. MAKING MEN MARRY
VERY once in a while some-
body tries to rouse public
opinion against the bachelors
——bach_elors who remain bachelors
apparently out of choice. They
suggest imposing heavy lines on:
bachelors or denying them certain
privileges that married men pos—
sees. But nothing comes of it.
The bachelors as a whole have an
easy time of it—probably better
than they deserve.
This was not always the case.
Back in the days when Greece led
the world in culture. Solon. the
law-giver of Athens, made mar-
riage compulsory. For a while
the law was enforced, though
later it‘ fell into disuse.
In ancient Peru as it was be-
fore the coming of the Spaniards
it was provided by law that every
one must be married on coming
to a certain age. To make it
easier for the young husband the
community in which he lived "fur-
nished him with a dwelling.
which. as it was constructed of
humble materials. was done at
little cost. ‘He was also allowed
land sufficient‘for the maintenance
of himself and wife. and more
If governments today did
likewise perhaps we should have
fewer bachelors and old maids.
Even in our own‘country not
so very long, ago the law frowned
upon bachelors. 'In Hartford.
Connecticut., in- Colonial times.
“the selfish luxury of solitary liv-
ing” was taxed twenty shillings a.
week. About a hundred and fifty
years ago bachelors in Pennsyl-
vania had to pay double taxes.
In most of. the colonies unmar-
ried men and women Were not al-
lowed to live by themselves. but
child."
relation or some family approved
‘ it was the
duty of the head of this family to
“duly observe the course. carriage
and behavior of every such per—
whether he or she be keeping
otherwise." .
‘S wonder most men and
, omen chose matrimony!
The [Sponges " We
' Use
F we only realized it. there is,
I really a. good deal of adven-
ture represented in the articles
of usefulness and luxury and
necessity about us. . -
Sponges, for instance. We see
them hanging in our bathrooms
But they
brought from the bot:
Sponges do not
must be
tom of the sea.
grow everywhere. and those from
some sections of the clean's bed
are superior to others. The best
sponges u‘sually‘ come from the
deepest water, and the so-cslled
silk-sponges from the Mediter-
ranein are from deep water. or
the deep-water sponges it isrnec-
essary for divers to search, though
these from shallower water can be
gathered by means of long poles.
O
Curl
Halli:
l' Ll .
Little ”Knickuacks That . A. V
ed n
Cold Cuts
LlCED cold meat is and long
S has been much liked by the
English. In many an tip-to—
date American family cold sliced
meat is almost never served for
the simple reason that the up-to-
date housewife in: this country
tries to include most in her menus
only once a day. We have been
told an often and so emphatically
that to take meet ofteuer than
this is not wholesome.
Thus meat is served only at
dinner and cold meat does not
seem quite. so appropriate for din—
ner. 1n days gone by when a diu-
ner was served in the middle of
the day. sliced cold meat was
usual for supper. or with a late
dinner sliced cold meat was
usually served for luncheon. Now
we must cast about for something
else to serve.
Really cold sliced meat is very
good and excellent by way of
variety. It ought occasionally to
be included in a. family dinner.
The meal need not seem "cold" it
it is begun with a. hot soup. Ac-
cording to some epicures cold
meats should not be served with
a hot potato dish. There should
be nothing hot on the plate with
the cold cuts. But it does seem
ronvenient som lines to serve the
cold meat with at creamed pets.-
toes or scalloped potatoes and a
hot vegetable. '
According to those who set
themselves up as authorities on
matters of serving food the cold
meat should be served with some
sort of cold salad or other. Cold
mutton should be served with
sliced ripe tomatoes and French
dressing, cold lamb with lettuce
dressed with chopped mint and
French dressing. With cold veal
should be passed a mayonnaise of
celery. Cold chicken should al-
ways he served with lettuce leaves.
To certain epicures. sliced sold
chicken and a mayonnaise of cel-
ery served on lettuce leaves is
much to be preferred to a chicken
salad making use of exactly the
same ingredients. '
Cold ham. most popular of all
cold\cuts. should be served with
cabbage salad. preferably with
French. dressing.‘ while cold pork
calls aloud .for‘ apple sauce and
cold slaw.
W
A good way to do if you wish to
serve cold meagand a simple salad
on one plate for dinner is to have
first apup. than a. hot entree. You
can have macaroni in individual
ramekins, baked with a white sauce.
Or you can have . Spaniel: rice-—
boiled griCe simmered with onion,
green Pepper and‘tomlto. .Or‘ in-
dividual casseroles of escalloped
tomato. Or baked stuifpd potatoes:
. s
- . . , “A.
fizz-.2:
m
Twenty-One Meals {Week
MQNDAY
Breakfast
Sliced peaches
Wheat cereal Cream
Scrambled eggs
Toast Coffee
Luncheon or Supper
Potato cakes Cold meat
Corn bread Honey -
Tee
Dinner
Broiled steak Baked potatoes
New spinach
Apple and cerely salad
Wafers Cheese
TUESDAY ' .
Breakfast
Oranges p
‘ Cereal Cream
French toast Bacon,
Coffee
Luncheon or Supper
'Minced beef on toast
Dill pickles Saratoga chips
Pear salad -
Dinner
Cream spinach soup
Braised veal cutlets with
current Jelly
Parsnips Sweet potatoes
Peach short cake with
whipped cream
WEDNESDAY
Malt
Melons ‘
Creamed potatoes Soft boiled eggs
. Hot rolls Cones
Luncheon or Supper
Clam chowder _
Brown breadand butter Pickles
_ Fruit
, Dinner .
Veal and rice croquettes
Tomato sauce
Mashed potatoes Green beans
Cucumber salad
Cottage pudding
THURSDAY
Breakfast
bananas
Corn flakes ,- Cream
Country sausage -
Cozae Toast
Luncheon» or 81W .
Egg and lettuce salad with
mayonnaise ~-
Brown bread and butter
' sandwiches
Tell
Jam Wafers
Dimer
Vegetable soup
Lamb chops Lima beans
French fried potatoes
Apple pie
Oatmeal
Creamed codfleh on toast
Genes .
W or Supper -'
Salmon solid withrmayonnalse
Toasted ssitlne ckackere‘
Peach whip
blunt-s-
' . Broiled all!
creams potatoes , ligament
Cream tapioca pudd ‘ g,
.36
x .
dams!
Baked pies
s
Fried eggs agd
Johnny cake
Uuncheon no
Tomato bisque
Left-over fish and
Whole wheat bread and butter
Wafers Cream cheese
Dinner- .
Toasted cheese appetisor
Creamed sweet breeds on‘ toast
Creamed potatoes Sliced tomatoes
Lemon Jelly
sun K!
W
Stewed or raw peers
Poached e on ‘toest
Home made cellos cake Coffee
Dunc
Olives deishes
Roast beef with Yorkshire puddlnc
Mashed potatoes Buceotesh
Plain salad
Chocolate cake lee cream
pee
Devilled eggs on lettuce ,
Whole wheat bread and butter
Chocolate cake Fruit
BACON Abbe FLAVOR-
Beeon Cakes.
Allow one slice of bacon per per-
son. Fry till golden brown. then
pour over the rashsre a batter made
by bestinyaneggwith auttlemilk
and adding enough flour to ferns a
light better. When the batter‘eeta
turn the cake over and ear the other
side. “
Hominy With lasers.
Fry four slices of been until
crisp. Cut in plea... 066 four tarps
cooked hominy and reheat. Any of
the other cereals may be used. in-
istead of hominy. < . '-
Bscon and Cheese Sandwiched.
Spread slices of bread with left
yellow cheese. Brown under the
gas broiler or in the oven. Add a
slice of cooked bacon to each. cover
with a piece of toast. and serve.‘
'5}; Croquettes With Bacon. '
Fry the desired amount of sliced
breakfast bacon a-nice brownfie-
move ”to hotpiatter. Beat one egg
light; add two tableware of cold
salt to taste. and enough milk to
moisten. Shape and try a light
brown in the bacon fat; serve on
the crisp bacon slices.
LL
my aims Won
mashed potatoes. celery seed and two
Helps for the Too
Short
0 amount ef.‘weming will
add one cubit to your stature
~unlees. deed. you are
stoop-shouldered. In that case
judicious and correct exercising
will help you to hold your shoulo
ders erect. and you will. by actual
measurement. be taller.
But really there are so many
ways of appearing taller than you
really are. that you should take
hesrtifyousreoneofthe few
women who consider themselves
too short. - .
As a rule shortness is no detri-
ment to a woman. The best thing
to do if you measure around or
below five feet is to mewledge
that you are short. dress becom.
ingly. cultivate as much grace of
all so as possible—and that‘s
‘If. however.
youwishto appear tellerthanyou
are. there are many helps in the
way you dress. , ,
Wear up-lnd-down lines. Not
only strlp' es-rthese must even by
the very short women be treated
with care-and indulged in-enly
eecuionsllywbutndupsnd-dm
. . drapery.
You may also wear. hats that
en: your height. Don’t
wear an unbecominghst even if
it does make you seem smaller.
member that Meanings“ is
most important thing'aboat
dress. and if you are ravishing in
drooping. hats and‘ngiy'in these
with upright lines. by all means
he droo ng and ravishing—net
ugly an upright. But you can
probably and hats that will at the
same time emphasise your height
and prove becoming.
As‘ for‘ shoes .yeu' can gain a
slight seeming tallness by wearing
high heels. . But don’t commit
solecients in the matter Don‘t
insist on wearing high heels when
you .play tennis or take crossn
eon walks. ‘ ' ‘
«Cultivate an upright urrisge.
A great deal combs-done .sllnply
bye certain dignity of manner. in
melting the overly short women
seem a little teller. ‘ ‘
time cause 70 BAKE.
cop Celene.
v
One-quarter cup butter. one-quar-
ter cup sugar. one-quarter cup milk.
one and one-half cups floor. one-
beaten set. also the vanilla; Mix
the powder with the flour.
and us littlepyvlittle. to the
other mixture. stifling all» the time.
Put into well-greased patty pans
and bake‘fer'abont half an hour.
_ Hot Water Sponge Oaks. ,
3.th egg yolks light and
‘Iddenecupofsugar' andeontlnne
beating until well mixed.’ now add
ene‘eup of ileurthst has been sifted
,wlth one teaspoon of baking
‘ powder
and yum teaspoon salt. Add
g 'of very hot water.
then the w itea of threat!!! beaten
m“ ..... w ....
f . into sandwiches with
Swiss cheese. lightly ..
. “dammed: You} and.
'uld' vam of lemon
.utes.
fin one-quarter cup of cold wat
.When it is cold add the unwell:
-8et in the refrigerator to chill
easy in the leaking of ice cream.
mule h‘olmme-mlade ice cream
a en t poei
filam:nretobegl.lowe§°:y
as com -
d8! ”mu. partment Mon
But now that the v warm
IIweather has gone lee genus at
om. is not out of the question
andreellyftseemstobeiustas
”pausing as in midsummer.
\ ,h. w" of i“.cl‘°lfll h
become nearly a necessity in gen:
communist-11 one has ice
cream at home at sli-—because
1:. cream dealers so ’often make
c"cull-1:11. not to deliver packed ic's
ti . save in very large quanti-
neos. Before the war there were
res where one could order s.
quart or so of ice cream at any
spool1 xlied time. It would come all
any edin salt and ice. But
ese es are gone. in some
places the ice-cream people will
pack a large amount or ice cream
3:: ftolienuyou have to send your
3 “xi :2 or have it sent out .1!
Here are some tried and
ice cream recipes. all easy refill:
and none of them eipenslve. Here
is one that is marked “A. No. 1 "
in the family rocipe book from
which it is taken. If: is an inex-
pensive ice cream and appropriate
for afternoon to sh
time ’0! the your?" Aments u a.”
Lennon Sherbet it
One pound of granulate
one teaspoon of granulate‘dazg‘l:
tine. one quart of water, one cup
of strained lemon juice. Boil the
water and sugar for twenty min-
Add the gelatlne softened
and then
manner.
Pineapple Sherbet
This may be made from a fresh
pineapple or a can of shredded
pineapple. it calls for one pound
of granulated sugar. one quart of
water, 1 teaspoon of gelatine. two
lemons and s. pint of shredded
pineapple and iniee. Boil the
water and sugar twenty minutes.
Thentadd gelatine softened in a
lit e cold water and when cool
ad pineapple and the juice of the
lemons. When thoroughly chilled
freeze in the usual manner. If
canned pineapple is need the
amount of sugar will want to be
lessened. -
This chocolate ice cream is also
marked "A. No. 1." in the book
of family recipes. It calls for two
cups of scolded milk. one and a
half cups of sugar. one tablespoon
of flour. one-eight teaspoon of
salt. one egg. two squares of
chocolate. one-third cup of hell-
tng water. one quart of thin cream
and a tablespoon of vanilla;
Mix one cup of sugar. flour and
salt. Add the egg slightly beaten
and graduallythe milk. Melt the
chocolate over hot water and
when muted add remaining sugar
and boiling water. Cook the milk
and egg mixture in double boiler
top till it makes a smooth this
custard and combine. with the
chocolate. Cool and chill. adding
the cream whin‘abont to ft-eese.
Codeeleeoream
Thisceflsforahslfeupof
strong coffee. one pint of milk.
two scant cups of ulabed
sugar. and three pints 0 cream.
Heat the milk and half the cream
in a double boiler. Add eoflee and
sugar and stir until sugar is dis-
solved. Cool and chill before
putting it in the ice crew freezer.
with the rest of the cream. un-
cooked. If you like you may keep
out thisaream until the coffee
mixture is half frozen. and then
met. in the usual
fl
. add it whipped.
menace:
Boil one pint each of sugar and
water ten minutes; stir hot into
the beaten whites of two eggs;
xdd one-half on of lemon Sutee.
ind the mesh pulp of six ba-
nanas. Strain and when cool
freeze as for sherbet.
at .;
Peach [coerce-
~ One dozen. ripe peaches: peel
and mas: place in china bowl:
crush with 6 ounces pulverized
sugar. Mix 1 quart best cream.
bounces pulverized white sugar.
2 959- .le all on fire a?” it
reaches bdlliag point. remev and
strain; place in freezer and fresco.
When nearly tropes, stir in peach
utraet al-
* pulp. with teaspoon
moods: \give fave more turns of »
freezer to harden.
Philadelphia Ice Cream
rut Ilium of ereun and a half
pint ofimilk in a double boiler
and bringto asesld. ‘Do not boil.
m. then cool. flavor with
one tablespoon!” lef. vanilla and
more.
Halt a. cup.“ I!” lit the hot
doom
I "M
ow 4- e
vol
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Norwalk Chronicler