M
Ilse Interesting Dishes Ole II
With Fish Lefi'OveI-h
CHE women seem to think thet
the only thing to do with left-
overnshlstcteedlttothe
cantor throwite'lrsy. lnreslity.
there ere msny delicious dishes
to he prepared with left-over iish.
It goes without string thst the deli
must be sweet end fresh—whet. it is
sure to he thet the second (is: it
itisilt tceetthe first My,
Hero ere some suggestions tor
preparing ash lens-overs. Thelm-
mskes use ct any sort or good
cooked nah.
rimmed Fish
Look over cold ilsh. removins
skin and bones and hunting into
smell flakes. season with out and
pepper end turn into shellow hel-
ing dish. Cover with while some
nnd sprinkle with ties crumbs and
butter and put into the oven to
brown. ’
The nest is e couhinstien c! lett—
over fish and rnncarhnt
Scalloped Fish end Msesrenl
Mix together one cup cold cooked
fish pulled to smell pieces. hell a
cup or canned tomnto. mined; one
cup white snuce. one cup cold
cooked cinema! out in smell pieces
and suit and pepper to taste. Cover
and belie for half an hour and then
brown without the cover. “'
Then comes a recipe combining
potatoes with cocked nah.
Creamed Codfish and Points.
Forscupendeheltetiiaked
cocked ash you will need s cup end
a. half of diced cold boiled potetoes.
Sprinkle over den and potetoes s
tnbiespoon and s heli o! ilonr end
put fish and potatoes in the top ct
double boiler with milk to cover.
Season with selt and pepper and
cook for about e hell hour.
The following list: pudding is the
mainstay tor luncheon. and is reel)?
delicious served with s good lettuce
or endzve soled. .
Fish Puddle.
Shred any cold ash. and one ounce
of butter. and let it stsnd over a.
slow tire on trio‘s-n is wenned
through. Bonk breed in milk until
soft. then beat it up finely with two
eggs. all}! and cayenne. Mix. put a
greased basin and hello in the oven
for thirty minutes.
Fish on gratin is eqnelly nourish-
ing and delicious.
Fish on Gretln
Three pounds ash. two cups
sauce, one—half cup cracker crumbs.
two tablespoons butter. ’oce~hsli
teaspoon sell. one-tourth tee-noon
pepper. tow grains onyenne, one-
.fourth teaspoon celery selt. two
tablespoons chopped persley. The
fish should be tread tram skin end
bone and broken into little ashes.
Melt the butter and combine with
cracker crumbs. Butter e belting
dish and place alternate tents or
net: and cracker crumbs, moisten
with sauce and sprinkle with sea—
sonings. sprinkle buttered crumbs
over the tap and bake in a quick
oven tor ten or flflocn minutes.
Fish patties may he served-either
as s luncheonnneinstey or es s din-
ner entree.
Fish Petties
Break cold ash in pieces, and put
it into a bowl with two potatoes
mashed smoothly. Make. and out
out some rounds of pests with e
tumbler. two for each petty. Mix
up the fish and potato with one
whole egg, 3 little parsley. and pop-
per; put e. piece of the mixture on
one round of the paste. just wet the
extreme edge of the paste, cover
with a second round, press them
well down at the edge, put them on
a baking tin. and bake for twenty
minutes in a. moderately not even.
Fish croquettes. too. my be
served as it good additior to either
lunch or dinner.
Fish Croonettes
Four cups of mashed potntnes.
three cups 0! boiled fish, a. little
butter. two well-beaten em. on tor
Ming. Mince the rich finely. and
odd the potatoes and butter. milks:
all well together. Add the 98“ mix
them in thoroughly. and drop the
mixture by spoonfuls into hot 1-36.44
F33. until crisp and brown.
Fish Custerd ,
Take a oust-rd of manna”,
Ind butter, allowing five at Six as:
to one quart of milk. which he!
been slightly thickened with flour.
The eggs gust be added to the milk
than it is removed from the fin.
end stirred briskly and steadily-
ane some boiled cod trend h'oln
bones and chopped up fine. Stir it
into the custard; sensor: with selt
and pepper. and steam in I. covered
mould for two hours Serve with
mollsndeise ssuce.
Mock Tin-hot e? Fish
Six ponds of cold boiled fish.
one-fourth onion. smell cup of flour.
yolks of two eggs. cheese-adm-
crumbe. sslt. one court of milk.
Sprig ct persley (chopped). one cup
13? milk. one-hen teespoonot white
pepper. one-hols teaspoon thyme.
one-halt on; o! butternmthfi
quart of milk to n. boil with onion
and parsley. Rub together the flour
and cold milk; stir than into the
Ewing milk. Add seasonings. Hove
tor a. baking dish. Put in e lever
of fish. Remove the sauce tron: the
fire end csredully stir trike m
yolk ottheeggs. Nominees-am
c! this sauce-over the not: M
hidden nowedsys than ntully
“.thin or 1st, shepeiess es. And
sometimes even end
_. Lnoblewomsn
ywlhepeboutehit.
udmrmunmdghem.
one tor uoh tehle. te'held two
they buy smeller hoses oi the
suns sort to hold cigsrettes. one
for cool: tshle. With convenient
. uneasily tor cord
tehles. though with the ltelisn
hoses a simple little gloss or
lteiiss pottm ssh tn! is host.
There ere sets at ash t!!!-
shsped like the tour clerks on file
3 thinss. ire .
«rd tel-lies to unusosl cords. i! Qumsresi‘echinssshtnnwith
And
nerds tor decoration.
Some women buy these gilded MHMchthetehle
conveniently.
here ere ell sorts of markers
Decks o! cords end e seen. Then (or the (chic—season“ sets at
Our Ankh: -:-
-:- Nowedeys
TOWGMinennleeturers must
be rocking iortunes nowadays.
it the amount spent on stock-
ings hes snything to do with it
With thin stockings of dosh color
or other light tone in tuition. and
with short skirts. women certainly
have to hove more peire of stock-
ing then they did in the dsys of
long skirts end block stockings.
Domed stockings they hetoken
admirable qualities 0! thrift end
neetness. but most tssudious
women teke cure never to veer
stockings with mends that show.
and with low shoes end skirts that
end well shove the enklss. mends
are apt to show. We need tosssve
stockings thst lied been mended
st the heck of the ankle. where
the top of the slipper or tie
rubbed, to weer with high shoes—
but no one wesrs high shoes now
save in the prim! of their own
roe s es s moons at reducing
thi ened ankles and ineteps.
I! stockings have geincd impor-
tsnce. ankles hove gained even
more importance. Almost soy de-
tent at proportion can he better
dieting will not cheese the Show
of cnc’s s. ”
women.
physicien in ltsllen commented to
some Anteriosn petisnts oi his
the: he hsd once observed that
American women hed less "like
inverted chempsgne bottles.” He
said he supposed on nucleon
would think it strenge "in
Itslisns noticed loch thinss. hut
he supposed it we beam the,
were more leisurely and set in
their windows. hi notes or the
perks end noticed American tour-
ists es the: pund— —
.—-———
Mmmmwhohse
new.tocol-
mkeehohhyetcollecting
Wot-Marcie-
MATCH YOUR ROOMS
You now heard at miner: who
suit the color or their trucks to
fit their mood. hem't you? If
you tee! pensiveande little nave-
terious you vesi- mouse or violet.
it radiantly cheerful then your
choice is ornngs. For softly
romantic moods you Wear pink.
If your mood is one of hopeful-
nees end youthfulnese thenyou
weer green. And so it goes.
Now the idea seems to be to
choose your frocks to suit the
color scheme or your room. or the
room where you expect to he.
Apparently it b easier to alter
your frock then to do over your
rooms to suit your new clothes.
A very modern npertment with
green wood work end green door
hes ohsnning pink hangings.
with oriented run in which rose
predontinntes. It reelly is s.
chsrming spot. Imegine how
drab the hostess would look in
nnVy blue. or how discordant in
bright yellow!
Tl M E TO DANCE
At many of the tashionnhle win—
ter resorts in Europe—those where
leisured 101k go to enjoy the snow
or the static—tho hotels provide music
tor donning at five in the afternoon
end ten” in the evening. The exter-
noon dancing—the thee consents—-
no so popular new es they were,
andegreetmenypusonsereine
mood to denos twice 3 day.
Cho oping Your
F are
BEAT change has teken place
within the past generation or
so in the way thet housewives
attack the problem or choosing their
daily fare. Once the question was
whether or not the food was tempt- ,
ing. If a Woman pinnned or cooked!
tncels that her husbend would eat;
with a relish she felt the! she had;
done her wifely duty so far as the
food wee concerned.
Quite recently s new responsibil-
ity has descended on the house-
wives. 'l'hey must prepare food
thet their husbands ere eager {of
eat—providinz. of course. that it is‘
first of all wholesome and produc-‘
tive of good henhh.‘ It must not'
only wear to "agree" perfectly. but
it must he of the sort that will pro—
duce good health and long lite.
The middle-aged housewife was
talking shoot a young women mer-
ried since lest you. ."She's so im-
prnctlcel." sold the older women.
“Full 0: fine theories and always
reading about dictetlcs. and puts
befor. her huehend meals he can
hardly set. Rough brown bread
when he wants white breech-
spinach and cabbage which he never
etc at home—«end always salads.
His mother told me he never did
like lettuce. yet he has to eat ‘t;
now or starve. And he was s greet!
hand for cookies and cruilers and;
pancakes. but that girl is so lazy}
she won't make them. it's funny;
how girls behave nowadays. “’th
l was a. young women we. believed
thst a girl owed it to her husband
to cook whet he wanted her to."
You may depend upon it that this
young husband is really getting a
better deal oi’ it than the middle«
aged woman's husband who never
has lied anything offered to him tor
which he had not expressed e
preterence.
It will be interesting to see just
what course the present interest in
dietetics takes in the next ten or
firven years. Many children of to~
day teke e real and intelligent in-
terest in the food they set, and
cents of them would not eat the
things that have been kept from
thorn any more than an intelligent
and sensible adult eats things he
knows are bad for him.
These youngsters may grow up
‘ N... a;
\ fol
7
score sheets with the nether: on
theircovers._4ndthmareell
sorts of interesting scone cords.
teem sistes with attached since
pencils end nodded encore. to a
sort 0: carbon peper thet ersees'
itself is some seeminva mysterl-‘
one menner.
There are interesting sandwich
end cocky cutters. too. shaped
like the four suits or the peck.
Thus. or their products. the s
chewing finishing touch to the
retreshments.
' y ‘2
ReedingClierec-
ter at Table
This lstheLMWeyo'mnl
Out About Your Friend!
Peonileritles 3‘
w
Hm ere eimost countless
ms or reeding Mr end
people were never more inter-
ested in the subject at chsrscter
reading then they are tow-
Some people one tell e greet desl
m e person merely by the we}
he em. Others seem to have en
uncanny insight into people’s cher-
eaer merely by locking st their
eyes. fiendwritlng is e severite
index or chsmter. and hospital
nurses will tell you that the menus:
in which e person believes under
other gives e splendid insight into
character. It has long been said
thet the mood e men canines when
he is drunk gives a very good index
to his true m-
Watch Them Est "W"
The intent insane or reading chub
enter is by wetching the msnner at
table. Eating is apparently such a
very fundamuitel end primitive sort
or business thei we csnnoi tell to
show our ma.) natures when on ere
et tsble. sspecielly i! we are ob-
served when on our guard.
The person of decision and tone
or character does not pley with his
food. Weakness or character re-
veals itself by en unwillinsneel to
take food unless urged end by tek-
lng much time to decide on food
wanted. The visionary. impractical
men or women often cats with en-
)Wlly little idea of whet he is
gaming. The shallow, unitneginetive
runs: or women is apt to taste and
examine every bit of. 100d before
eating 1L
1 ,1."
Children. Toe r 6"“
Some children, like some edults.
have very strong likes end dislikes
in the matter or road. It is. of
course. decidedly inconvenient tor
an adult to have very meny dielmee.
especially if he is to iced an active
life mingling with others. Ottsn
the Inuit of liking only e limited
number of foods may be traced to
units or eerly training. It is e
greet mistake. you know. to dwell
on a child‘s food preferences. or to
inks it for granted that because a.
child disliked a ccrtein wholesome
food once he is going to retain this
prejudice.
THE IDEAL KITCHEN
It All Depends On Who You Are
In to What You Like
HE better furnishing and equip—
T ping or present—day kitchens in
due in some measure to the
loci that relatively more women
have to do their own cooking than
used to he the case. Wisely enough
the woman who spends four or five
hours a day washing dishes or pre-
pering meals in the kitchen wants
to have that room not only clean
and convenient. but attractive as
well.
Deceretive Touches
Just how much sttentlcn wants
to be devoted to merely decorative
effect depends something on the
temperament of the women who is
to work there. Some women are
content if the room is clean and
convenient—vwhlle other women
want en extractive view train the
window over the sink. like attract—
into an ideal race of dietetic-s. And
thereby.
l cheated. by
Jive blue and white check curteine
jhe genera public health will benefit 3
at the sides or the windows end one
the presence 0! red
Home!
Breektest
Bensnss. cornilskss end cram
Omelet
Tout Codes
luncheon
Endive end crenge eelsd
Oreein cheese snd'nnt sendwiches
Canned truit Crullers
Dinner
Vegetnle soup
Beet Croquettee
Scelloped potstoes
- Current jelly
Creamed csuliflower,
Prune whip
WAY
whole W whest honed sndhcttery 7 ,
Apple sense 6de
Din--
Glee: tomato soup
Corned beet Boiled potstoes
Boiled cshhsge Hester-d pickles
' Creamed onions
ONE MEALS
Corned heel hash
Whole wheel bread and butter
Pineapple salad Tea.
Dinner
Jelliod beef loaf
inched potntoen Buttered beets
Council peas
Cabinet pudding
1303895!
meshes:
Prunes
Cereal and men:
Scrambled eggs
WEEK
Dinner
Vegetable soup
Broiled fish Creamed potatoes
Chopped tomato pickle
Kale
Chocolate Bavarien cream
SATURDAY
Erection
Apples
Ceres! and cream
Creamed-fish on boost
Cullen
Belted macaroni and cheese
Whole wheat breed and butter
Date and cream cheese soled
podnsh cekes. tomato esuce
Rolls 005“ Dinner
luncheon Tootsie sppetlhser
8nd in Breaded reel c ope
Mme!“ fleshed potatoes Baked egg plsnt
Apple sauce Cookies floating island
A .' SUNDAY
WWW fimwmam We...“
Spinsch Grouped sslsity Bacon
cm “118 C03” ceks COCO.
m Bo n on ssuce
Wu“ ; fleshed potatoes“ Succumb
“3‘30...“ E 7 Chocolste ice cream. ntershxnellow
Coffee 3 ““00
gnaw" Mixed resemble soled
Whole wheat end not ssndwiches
Oocoe Canned trait
Baked some:
Leyer cake
mealtime in pots on the window
lodges.
The old-time kitchen was un-
doubtedly a. fer more picturesque
room then the kitchen of today, end
even when there were servants
aplenty it was the scene of much
socialiliility. it was usually the
room where the servants. etc. the
room where the tradesmen's b0."
came with meat end groceries and
other supplies and passed the time
of day with the kitchen maid.
There won a fine mellow look about
the stove, the tables. the chairs that
showed not too scrupulous scrub—
bing and polishing.
A Lehoretcry N cw
Now the tendency is to use the
kitchen [or nothing but the cooking.
? Those Cheaper
Cuts
} ID you ever stop to salt your
3D butcher whet he thought a!
l the art and science of
Joeking deflclous dishes from
tcheeper cuts of most? If not. you
(any be interested to know that he
31s rather skeptical of the whole
mutter. tooling convinced of the
gtect thst you get whet you pay tor
mud not much more so (or so meet
fie concerned.
g The other day s young cookery
{instructor in a women's college
Swen: to e butcher shop end asked
,first for beef heart. then for
l
:shsnk. rump and other supposedly
gchesp cuts of meet. The butcher
lhsd no bee! hurt—Md he had no
:deniend tor it. The shock and
grump he hsd cost more then the
gyoung women wished to pay. Sc
I: there are servants aplenty then ”he 19"” "“211“ ‘0 I“ to inOthEF
there is a scrvente' hall. used no u sehop in search 0! cheep meets.
diningvroom and sitting—room for is“ 3‘1““!le why she hsd to get
household employees. TndesmenE'Dmflth quite 11301152181"; For
leave their bundles in the heck en- like benaflt of the other women in
trenoe hell. We rather resent hsv-fthe shop. and the butcher: "I'm
in; them bring their muddy rhml‘fled to that. They tell: I let
into the kitchen. gebout using cheep outs of most
Time was when the term kitchen land they “fit“ ' ‘0‘ “30‘“ it. t00-
m the cooled center for the entire 3 8'” the Women “mt 3'33“? Rap.
house. The hired men as well “5.1101186 knows tint good meet costs
the men oi the house was wont zojmow- Md While 3 I’m to
"wash up" in the kitchen heron-30001:!“ I good piece of meet to
meals. They both habituallly en— .the kitchen. her husband is sitting
tered the house hy way or the-Tia the next room Pending h the
kitchen door.
ers‘ wives are escorting themselves.
And they. like their city cousins,
are demanding kitchens that ere
used only for preparation of food
and dish-washing.
0n the other hand. there is en-
cthsr tendency nowadays to use a
corner of the kitchen or en alcove
oi! it for e bmalcfest nook. And
this makes It still different sort of
kitchen to consider.
The whole point of this eating
can must be one of convenience.
So i you plan one. he sure it is ilrst
of all convenient. It must be really
near the stove and the kitchen. sink
to be worth anything. An alcove
on the dining—room. therefore. would
not serve the purpose.
Perhaps it you wish to hove on
eeting cook in the kitchen you cen
hove e kitchen pantry with e win-
dow cleared cut end made into one.
Potsnndpenscmhehnngone
board on the kitchen well—es many
women preter nowadays to have
them. Benches end e. drop lee!
tshle my be installed in the neck.
Vim—WWW
wellstnheebovethellneotheeds.
“HO! 0"!!!“ HEM.
Some of the new ”$1.- costs
tor Southern wear hevs bends oi
ostrich around the lower edge end.
on the sleevu thet sneesure e toot
in width. Fur heme Wt the low
cdsesottheocetscneorneotthe
new ensembles for the Booth and
these sorts of wide them no inc-e.
for spring ere equally wide. Both ‘
But now some tnnu- limpet how to make e fine we:
‘on cheap cuts.
He thinks his wife
is wasting money to buy chops and
stocks end roasts. Like so not he
(wouldn’t eat the cheap cuts it he
‘hed them.
“Sometimes." went on the
butcher. “a. man that's been read-
1ng a lot about using chespor
inset decides he's going to do the
buying. He comes in for s few
dsys. trying to get the things he's
been reading about. But he soon
finds out that it you went choice
inset you've got to pay for it. ln
s few days his wife is beck—Jule
husband's had to Mint". he's
beaten."
CAN YOU MAKE GOOD
“NDW‘ICHES?
There are severe! prerequisites
to the making 0! good send-
“ch“:
Hove breed the! is trash
enough to out well.
Boys shsrp knives for cutting
the hseed.‘
Hove the butter suit. but not
really melted.
Alter the sandwiches nos mode.
irimoathem'uststortheeeke ct
deletions. .
Cover the undertones wiih e
moist cloth. it they must stead
for long. or else peek them close-
ly in the breadbox. Inch sort
m.
W.
moped ”motel: in men!
Norwalk Chronicler