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What You Talk
About
It's a Clever Woman Who Always
Has-the Right Subject at Her
Tongue’s End
other day what women talked
about now-a-daya.
to said that they talked only about
the three S‘s—servants. sickness and
=-:':indal.
50MB one was wondering the
It used to writing
ATTRACTIVE NICKNACKS MAKE LETTER
by no ”M'W‘W-
WRITING PLEASANT
N the sketch some of the new,
old but always interesting
things that go to make letter
leasant are shown.
‘The esk, for instance. is old,
3.... a“. on, cam“, but it is one of those lovely old
tor. "we haven't any servants and pieces that are always desirable.
\rc've lea-med to be rather ashamed
of sickness.
- remain."
What?
Well. what do you talk about?
I ' . . .
so only scandal seems Sgds grc‘licrfl‘ltgr 3' new Wl'ltln
metal. all in dull shades of cop-
, per and brown.
bound wi
. in the oval at the right are
\‘ihat do your friends talk about? some "“5115!le ink-jars. 59m:
(me thing you me: have noticed Of them equipped With particu-
zs this—that where a number of lal‘
uills—one quill, that stuck
:mople are gathered together for in t c ClOWl'l’S rufi, decorated
their own diversion a great many
tr them will avoid talking about the mm a painted elephant.
fixings uppermost in their minds.
Most men are quite careful not to.
“31‘s: shop. They won't do it even}
“1‘."n you try to make them. The,
iiithel‘ who is wrapped up in her
.lzildren usually feels a little guilty
“lien she repeats bright savings of
her offspring. though when at .ml
mothers are gathered together witbi
no outsider to overhear. you will:
find that they often do talk about
-:..r-:r children's diets.
o‘fime women seem to take quite
lot of pleasure in talking about
liothes. though you will find thati
the more sophisticated sort of wo-E
mu feels that the effect of smart?
‘r-thes is better made if very little
.: Mill about them.
Always Safe
A safe subject of conversation
:.ways consists in discussion 01"
The I
_' trouble with that is that thel
terson \\ ho does not read books and=
men not go to the theater is imme-l
-;..otel_v barred from conversation of!
this sort. In this day and genera-l
t-Trl, when pretty nearly every one,
-.?'3\f*.= some sort of car. gossip of:
'.‘.CI[t'l'S is a favorite and safe topic?
of tonversation. _ i
it would be interesting to hide be--
1.2:vi a portlere some time when a}
:z-onp of women of average intellect:
had gathered together and take!
l‘i‘l’il note of the various subjects
1 .' merit'ersation. ’
Candy Made At i
Home ;
I'i‘ MAY seem like an exaggera-l.
seen and books read.
vzon~but isn't it true that many
it boy has avoided the habit of
warning out at night all because
"rare was always a. place at home
, make candy. to pop corn and to.
olivirladn boy friends at this inter-
- "ti; pastime?
.\ good plan is to have a special‘
wt of tooking dishes for candy mak-.
—r Then if the young candy;
.akers do not leave them in good.
‘ru’lition you will not be greatly!
«71!."3'0'1 by it. Two tins for fudge;
~.,v-;:ld he remembered.
. in the oval above is an lndian
ink holder and a little Colonial
lady who holds a pencil, like a
shepherdess’s crook.
'At the left are all sorts of
writing boxes and cases. In
this group is also shown a pen-
cnl holder with a combination
card index, calendar and en-
gagement pad. In these days of
' !
——7
5.2:: 2‘12;TWENTY.ONE MEALEA WEEK”?
~'--.'id of the round variegy. There"
» ~"ll’l be two large stirring spoons.
one .«r two kettles or stew pans..
f ~ou like 3m: may contribute old
. inns from your kitchen supply for,
I'd lint 1;n‘:“' (1:le can be bought at»
. if! n-xpensc. l
Molasses Popcorn Balls
.‘lnc
“':“.1l""7
together one cup of New'
molusses. half a cup of
,-...- and :1 :up of light brown
~ w: .2. null to the hard~ball sings:
‘ r :C. until :1 bit dropped in cold
-. r forms a hard mass. Add two
‘- spuons
until a bit dropped in'
. ., .7; valor crackles and immediately
lr- win-N l'tl’illl". Add half a tea-
»; . “i of soul und pour over freshly
..pr-.1 corn in :4. large bowl. Stir
‘ l’v-p the hands into very cold
and form tnto balls of any:
size.
i 7.15:4:
tray
t. .lt‘l
Mint Jelly Bonbons i
medium sized cooking,
rm-l' s in quarters and cook in two!
.x .- ur water till soft. Strain them
'.'il".".lgll a cloth. There should be
rup of juice. Boil this ten
(“it six
2.:nu‘es and then add three~quar-§Beegsteak
"rs of a (up of sugar. Boil five
:...nutea and then add two table-f
"Aw-n! of gelatine that has been
» «kc-«l in four tablespoons of cold
'-‘ Mr till soft. Stir until the gela-
dissolved. remove from the:
and add :i few drops of oil of
hr: :werrmnt and a little green color-
: matter. Harmless coloring
matters for candy may be bought.
you may use a little spinach
‘ .tmx. The fresh leaves of spinach
all lie used for this. and a very
is boiling water should be
toured on them. and “16 5‘1!”
~‘no'iid be squeezed out and strained
' .rough a piece of gauze. Pour the
Andy mixture in a bread pan and
when it is cool cut it in squares.
These mint bonbons my be (“PM
' ~l:ocolate if desired.
GOOD SAUCES ~
Manhattan Dressing
To one cup mayonnaise. add one
hard-cooked egg. minced fine. one
tablespoon capers. one tablespoon
$2109! pickles.
For Meats
To one cup mayonnaise. add one-‘
fwurth cup spiced currents. two
‘ablespoona finely minced preserved
ginger.
'07, 35
u
iii“ 1
iiil
all?“ 1' ‘
i .iiiiill
MONDAY
Breakfast
Oranges
Steamed rir
' Creamy omelet
Toast Coffee
Luncheon or Supper
Cream tomato soup
Apple and celery salad
Brown bread
Hot chocolate
Dinner
Cheese and bacon appetizers
or butter and bail to Broiled roast beef rice croqm‘ltes
Creamed onions
Cottage pudding
TUESDAY
Breakfast.
Apple sauce
Buckwheat cakes
Coffee
Luncheon or Supper
Vegetable and stock soups
Celery stuffed with cream cheese
Turkish pllaf
“'ufers
Dinner
- 'Olives
French fried potatoes
Turnips in white sauce
Cabbage salad
Rice pudding
WEDNESDAY
Breakfast
Prunes
Liver and bacon
Rolls Cofiee
Luncheon or Supper
Cream celery soup .
Egg salad
Baking powder biscuits
Tea
Dinner
Left-over beef croquettes
Fried sweet potatoes
Spinach with cream sauce
ice cream Sponge cake
THURSDAY
B
Baked apples Oatmeal
Soft-boiled eggs
Parker House rolls Cofiee
Luncheon or Supper
Corn fritters
Grapefruit salad Hot chocolate
Bran mufilns
Sausages
Jam
Honey
Dinner
Lamb chops Mashed potatoes
Fried parsnips Peas
Cherry pie
FRIDAY
Breakfast
Hominy and cream
French toast Marmalade
Cofiee _,
Luncheon or Supper
Potato chowder
Sardine sandwiches
Tomato jelly salad with
I Mayonnaise
1 Dinner ',
- Deviled fillets of fish .
’Stewcd tomatoes Creamed potatoesl
Fruit salad ,
Wafers Cheese"
Cofiee
sawmills
Breakfast
Stewed apricot s
l
Prepared cereal Cream
Bacon
v Graham muffins Coffee
I Luncheon or Supper
Baked potatoes filled with creamed
fish
Ginger snaps Cut up oranges
Dinner
Pork chops Boiled potatoes
Buttered beets Onions
Lettuce with French dressing
Rice pudding
SUNDAY
Breakfast.
Grapefruit
Spider cornbread
Coffee
Dinner
Vegetable soup
Roast leg of lamb
Scalloped potatoes
Currant jelly Green beans
Floating islands
Supper
Sweetbread salad Brown bread
Cream cheese sandwiches
Fruit jelly Cream
Scrapple
CHOCOLATE CREAM CAKE
One and one-half pounds each
butter. sugar and flour. fourteen
eggs. Beat the yolks separate with
sugar and butter. Beat the whites
separately. and add to above. To
one-half of the dough mix one—
fourth pound chocolate. and bake
of etch part (the dark and light)
at: cakes. For filling take three-
fourths pint cream. yolks of eight
eggs. Sugar to taste; flavor with
extract vanilla. put on fire and stir
until it thickens. then put between
. sand
fountain pens many get along
without a writing desk, satis-
fying themselves with writing
cases and boxes.
In the circle at the top are
some interesting book-ends.
These for desks ‘or writing
tables. to hold in order the
books you need there—account
books, sometimes recipe books,
dictionaries and the like.
GIVE CHEESE 11's DUE
ThisArticleof FoodIsValuableFrom
Side.
Every
man is a hemeudously valuo
able food.
For one thing. it is a. cheap
form of protein.
Foranotberthing.ittsawl-le-
some form of protein. much to be
preferred to meat for many persons.
And then. it is delicious. A few
cheese crumbs will turn a very oral-
nary dish into one that tempts and
spurs the smut...
The thing to number when
planning to use cheese is not to use
it at a meal already sufficiently sup-
plied wlth body-building proteins.
Use it in place of meat or other
foods in that class. not in addinon
to them—excepting in very small
quarmties for the sake of its ap-
petixlng qualities.
Here are some excellent recipes
calling for cheese in one way or
another.
Cheese Cakes
One and one-half cups of cottage
HERE will be '.t very wide
range of colors to choose from
this spring. You may choose
bloom. orchid. nasturtium and chry-'
santliemunis, Or you may go to!
Spain. or visit a Spanish museum“
Sorolla. or of \‘lesquez and Goya.
The sky ant’ sen have also con-‘
tributed to the colors for spring.
Coral tones are quite the thing.
There is a blue green named Mar-
mora in honor of the historical sea
of that name in eastern Europe.
There are wood shades innumerable.
and a number of sand shades “'et
is spoken of as something
rather new in Paris and there seems
to be a subtle difference between
the sand tones called Lido. Long
Beach and Biarritz.
Chooses Too Many
The American woman. we are told.
is apt to choose the colors of her
wardrobe without enough system.
"To have half oue's dresses blue
and the other half green or brown.
or perhaps to have a. mixture of
many colors is one of the worst
forms of extravagance." says a
French dress critic. We shpuld
plan our spring wardrobe with much
care. selecting one color or color
range if we would have good re-
sults. This spring we may do very
well to select a range of color that
includes creams. beige. golden shades
and brown. Of course there can or
bite of contrasting color in the
frocks or wraps.
The Lover of Blue
Some women are never better
looking than when they wear
dark blue. They ought to feel
pleased at the news from Paris that
at present navy blue is spoken of
as one of the smart colors for
spring. Hats of navy blue fine
straw faced with a dark. dull shade
of purple are shown in some of the
advanced collections for spring.
Navy blue very seldom is most
becoming when worn without some
sort of contrast or relief. Navy
blue relieved by washable collars
and cuffs of white or corn is dis-
tinctly neat. and splotChes of bright
embroidery in one Of the reddish
tones. a brighter blue. orange or
green, give distinction to the frock.
the cakes.
;" 115$!
W film
[i
Blue seams to be enjoying em in
“1‘ i
ll”?
Old Standgys, Too.
favor at the present time. My-
drangea. hlur‘. pervenchc or peri-
\vinkle blue and Madonna “blue are
:the color of your new frocks iromiamong the shades seen in charming
.tho tints in u garden—hydrangea.;evcnlng and afternoon frocks. No
' violet blue. Cornflower. phlox. thistle. hard and fast rule can be laid down
in test the becomingness of blue.
There is really nothing to do but
it) try and sec. The blonde is sup-
l"There hub. you know. been an effort‘ posed to wear blue to the best ad-
llO popularize the range of rcds.Ivantage. but some brunettes appear
|oranges. yellows and greens that are5
lseen in the canvasses of such vigor- ‘ haired. blue-eyed women
lous Spanish painters as Zuioaga and l Quito unbecoming.
best in blue while certain fair-
finrl blue
Not Sophisticated
As fashions have gone within re-
cent years blus has not always been
among the most desired of colors.
For women. especially very young
women. now-a-days would be
thought sophisticated and blue is
not a color of sophistication. So we
have had our shades of orange and
green. our fuchsias and our violet
tones-and not so many blues.
Time was when the only colors
considered suitable for the very lit-
tie girl were pink and blue. Now
even babies are allowed yellow.
green. orange and violet. Still there
seems recently to be a return to
favor of pink and blue for children.
Red for Some
Out of every so many women
there is one who has a fondness for
red. And when a. woman does like
red it seems to amount almost to a
passion. If she doesn't exert strong
self control she will buy red hats.
She feels that she is at her best in
red evening gowns. she yearns for
red heads. and if you don't watch
out she will have red hangings in
one of the rooms of her house. red
cushions or even red wall-paper!
Sometimes she'll buy a. new book
just because it has a nice red bind-
ing. failing to get a book that would
really interest “a all because it's
bound in gréen. .
Interestingly enough this ten
for red seems to have nothing what-
ever to do with the becomingness
of the color. One of your clear-
skinned brunettes who really can
wear red to perfection may detest
the color while a sallow blonds who
ought to eschew the color. as care-
fully as a red-haired freckled girl
should avoid yellow. will wear gar-
lets and crimsons whenever she has
a. chance. '
A Primitive Taste
Thsfondnessforredsesmstoge
with more primltive folk. Oddly
enough. while we consider and as
one of the warmest of colors and
usually think of it as very bogus...
it is among dwellers of tropic and
3
dish. or 1: to 15
small ones.
Creamed Potatoes and Cottage
_ Cheese
cottage cheese. The best seasoning
for this sauce is a slice of onion
added to the milk while heating
and chopped parsley and ptmantos;
two~thtrds cup of potatoes and one-
thlrd cup of sauce make a generous
serving. Boiled new potatoes may
be served whole with this sauce.
Cheese Patties
Cut circles of bread about two
and a half inches thick and crumb
out the center to form little cups.
Brush with melted butter and brown
in the oven. then fill the cavities
with two ounces of grated cheese
mixed with a tablespoon of milk.
half a tablespoon of soft butter and
salt and pepper to taste. Put in the
oven long enough to melt the cheese
and serve hot.
Cheese Straws ‘
This recipe calls for a pound each
of flour. butter and grated cheese.
s well-beaten egg. cayenne pepper
to taste. half a cup of water. and a
teaspoon of mustard. Cut the but-
ter into the flour. and other dry in-
gredients. add the cheese. and then
the egg and mustard. Roll thin. cut
into strips half an inch wide, and
Choosi g Your Color for Spring
There Are Some Interestin New Ones and a Lot of
near~tropic counmes that we see
.he most and the vividest reds.
An indiscriminate fondness for red
perhaps indicates a lack of refine-
ment of taste. a lack of sophistica-g
tion at any rate, A more critical
fondness for red should be taken as
a sign of mental vigor and alertness.
Asa general thing red should be
used but sparingly in household
fur ishings. “'e have learned! to
avod red wall-papers and red car.
pets. not so much because we do not
‘llke red as because our carpets an
wail~papers should form
grounds for ourselves and our asso-
ciates. A bright splash of red in-
troduced in a charming painting. a
bit of pottery. fresh flowers or a
single chair is as far as we may
safely go with red in decorating.
WITH RICE
Rios Pudding
One quart milk (heated). one cup
raisins. one cup sugar. two cups
cooked rice. three eggs. Cinnamon
and salt to taste. Add butter size
of an egg. Place in buttered pud-
ding dish and bake for one hour.
Rice balls may be served in soup
or with a meat stew.
Rice Balls
One cup cold boiled rice. pressed
through a. vegetable sieve. Add
two tablespoons flour. a beaten egg
and salt. nutmeg and cayenne pep-
per to taste. Roll into small balls
and cook in boiling. salted water
until they are hardened on the out-
side.
TWO GOOD LEFT-OVERO
Scalloped Meat. Fish. 0M0". Eta.
Allow one cup of sauce. one cup
cracker crumbs moistened in one-
fourth cup butter. for two cups of
meat or fish or any of the mixtures
given below. Ltne the deep baking
dish with one-fourth of the crumbs.
add a layer of mixture. a layer of
sauce. one-fourth of enunbs. an-
other layer of each and cover with
the remaining half of the crumbs.
Bake till crumbs are brown. Oysters
may be used alone. with their juice
and the crumbs. Some of the fa-
vorite combinations are as follows:
Beef Hash
Measure your chopped beef and
add an equal amount of chopped
cold cooked potatoes. Season with
salt. pepper and juice from half a
small onion. Melt a tablespoon of
butter in a pan. Add the
mixture wi :- enough to make
it soft. Cover the pan and cook
slowly until a crust has formed.
Turn like an omelet on a platter.
i cauliflower. cabbage.
d g in protein.
ha‘Ck_iluncheon dish when no meat is
bake light brown.
Using Cheese Sauce
A most wholesome dish can always
;be made by cooking a cheese sauce
ill: the double boiler and then pour-
?lng it over the dish that is to be
served with cheese after it has been
cooked.
' Here is a rule for cheese sauce
that is sure to bring good results:
| Melt three level teaspoons of but-
ter .in top of double boiler without
f.brownlug and add four level table-
;spoons of flour. Mix thoroughly.
HSet over the boiling water and add
half a teaspotm of salt and a little
.paprlca. lN'ow add one and a half
cups of milk. gradually. stirring con-
stantly. When smooth and creamy
add a cupful of finely sliced cheese
land stir until the cheese has melted.
:This sauce may be poured over
lmacaroni or spaghetti that has been
:boiled and drained. over potatoes.
It may be
poured over pieces of toast or
browned soda crackers to make an
appetlzing luncheon dish or it may
:be poured over halves of hard-boiled
icS‘SF-
Good for Luhcheon
‘ Cheese is an excellent food to add
.to the luncheon dietary. It is of
{course not to be used for luncheon
{when meat is used—that ‘r to say.
lit ought not to be. according to what
iwe think now-a-days of the value of
lnot eating too heavily of foods high
But for a substantial
.served it is very good.
vegetable salad
:ood
. For instance. a.
lwith cheese straws makes a
.main course for luncheon.
Cheese souffle. bread and butter.
5 and raw fruit make a satisfying and
sensible luncheon.
Cheese sandwiches and hot choco-
late. followed by baked apples or
sliced oranges or some ssaaonable
fruit. make another good combina-
Lion.
Macaroni au gratin. followed by a
fruit salad. is also good.
; MINCE MEAT
Four pounds of lean beef. two
pounds of beef suet. Baldwin apples.
three pounds of sugar. two cups of
molasses. two quarts of elder. four
pounds of raisins seeded and cut in
pieces. three pounds of currents.
one-half pound finely cut citron. one
quart of good older. one tablespoon
each of cinnamon and mace. one
tablespoon of powdered cloves. two
grated nutmegs. one teaspoon of
pepper. salt and pepper to taste.
Cover meat and east with boiling
water and cook until tender. then
cool in water in which they are
cooked. The suit will rise to the top
forming a. cake of fat which may
easily be removed. finely chop meat
and add it to twice the amount of
finely chopped apples. The apples
should be quartered. eoredand pared
previous to chopping or skins may
be Isa om'wbieh ts neobjeetion if
apples are finely chopped. Add sum.
We d“a ‘m cal-Int.- OM
citron. also not and shock in which
meat and suet were cooked. reduced
to one and ens-half cups. Heat
gradually. stir may and east
slowly two hours. then add cider
and spices-
vc": no sum use
".
“'5
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I‘l‘lrl
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Norwalk Chronicler