roria
()
gate Paper to
Match _t_lle .Mood
Difierent Colors May Be Used T1503“???
on Differeln Occasions and
to Express Difierent '
Sentiments. -
tempting. From the tim
a savage first learned. ”might:
turn clay into bowls and plates 'we
have looked on the‘ dishes from
which we eat as decorative as well
of chime in the old English cretonne.
°f course always pottery from middle Europe that is.
painted in bright color in combina-
tion with black. with medallions of
flowers. In the
‘ I
Z -_. £21."; .. ..
.-_ L.-- .32 ..
(3
(3
S1
‘ 1._J ‘/
/
'fi’mv O’““"’"
grins! women to have on'hand
paper of various colors and
, and when about to write I.
1... to choose the tone that best
:ds With the mood of the mo-
11 is a trick of certain tempera-
».‘m are some rules for the wo-l
no wants to follow this fadzi
. use rose or pink paper unless?
msh to express sentiments of
renames or devotion it is;
approlll‘lalfi for the love lette’
. Eel-Dr you write to a girlf
, :-. whom you are devoted. '
,, u htte paper should be used:
- urn Wish to be dignified and‘
. ~ .~.v.onal. it is used for formall
y. m3. weddings and receptions.J
-» waxed to the letter of social:
mun, the formal 'note of con-
‘.iillln. as well as the note of
. lll f'.
'_ . -. more ardent and less formalI
my n‘ congratulation you should;
. . made of rose or coral deeper?
r the pink shade. This typifies
.Slfli‘h“ and gaiety. .'
ms of blue are best suited toi
. lw-lfieen friends who are
'o-l and true. It should be
by the girl when writing to
. xthom she wishes to give the
- w<s on of friendship and loyalty.
~- Tl .ni sentiment and rcmance.
. v_- or violet are. like pink,
r sentimental. but there is a
:iwss and thoughtfulness ex-
..;Ad in the violet tints that are
ragru'l by no other tones.
:"‘l\ rote paper is suitable for
. 0nd business letter! when
~ vr not desired. It gives the”
.~.~~.t.n .5 scriousness and se-
was and at the same time looks
trusting"
"Pam tints are suitable for rather
~~ rmnl notes of invitation. as this
cordiality and good
expresses
‘z‘f um.- are most appropriate to
..:hir-tic. out-of-door girl.
Are You a
Customer?
( liltTAIN retail merchant who
A in.- watched with interest the
l‘TMEKGlnn of men and women
women—who dally pass
.. ».:n his store. makes a distinc-
.»~.t-ern ll shopper and a cue-.
For customers be has —a;
h hzglicr regard She is lhei
who habitually buys certain,
~rrwiivtes at his store. He cani
writ x-l‘. her. It is because of hor_
t.- ‘:A can mm on his business:
".ti .i's buyers strive to carry:
..-t.- ”‘9 things that the cus—.
is apt to want. !
it" shopper is the woman who!
. .ipnts the store but who cannot
Zucnnded upon. She buys if she;
L"l what she regards as a good
stm She \isits many stores and
we mnnv articles and takes the
w? many sales people before
nukes a purchase Sho seem-i
. '- has no regular place for Liqu
.:nvthing. and apparently shei
r takes it for granted that any
“in he a fair one until she has
‘t comparisons herself.
,-r~. there is a class of people.‘
-’~.:t~' untirelv women. whom this'
«rt-ing mere ant calls "conven-'
"r: buyers." They usually comet
tle ston- without the faintest?
~r1'r-n of buying. They occupy-
.. .iin hours in the stores. using;
. a ;i-: a time killer like the'
"1...» They ask to see things:
“out the slightest intention of’
. :ng. and find out the prices of;
“zrnersble articles that they never7
. ’-‘n‘Dl't'tP hut-ing. Sometimes.
arc s trprised into buying some-i
» zu; They may happen to needi
'n'hirrz when they are going onl
warm; bout. Or they may be‘
7w! by something they see.
An
: ti*\"l v
i
l
i
l
American
F rutt
i
We Americans take our grape-
‘runs in the morning for breakfast
as a first course for luncheon or
”iltl" quite as a matter of course.
-' forget that it is only within the
:='. tvtenty-i'ive years that they
...\‘3 been so generally available.
~rd we likewise forget that they are
.. .7; now quite a novelty abroad.
‘. recent sojourner in England says
"at although the English people
“’Zl to relish the grapefruit im-
pensely the fruit they have in their
markets are much smaller than our
'“Ti.
'liow many English poovlo.” com-
“tents a writer in an English maga-
:r.e. "have been persuaded by the
fruitcrer to buy American grape-
‘ruit have tried to eat it like an
Crange. found it was very sour and
quxted juice all over the PMC9- “6
into then and there forsworn it
rt'rt'cr as 'horrld‘?
"An American taught me to like
31;; really delicious fruit.” continues
‘r. s “Titer. “available in winter
When .zctle else is. by m8 1‘ to
me in this (the proper) way.
"Cut the grapefruit in half and
take one half. Run a sharp knife
all round between the pulp and the
rind. separating the tamer from
“no latter. and then slash the vol?
across and across into nest sections.
This prevents squirting. Dun white powd
sugar liberally in. and. if. you like.
cut out the center pith M W
a bottled cherry- NOV 09‘ if ’0‘!
mn't vote grapefruit Wm"
as useful.
fete-ting
sort that has a medallion of birds
Itrees. This is one way of using up
‘wtth three pounds of hamburg in
The sketch shows some of the in-
ypes of china new in
vogue. There is. for instance. the
or flowers. There is the sort
cov-
ered all over with a Chintz design
as quaint and colorful as a piece of
Bread _Crumbs
You Can Give Them to the
Birds or the Chickens. or
You Can Use Them For
Food Yourself.
0U may be one of those en-
thusiastic bird lovers. who
solve your problem of stale
bread simply, by throwing all the
left-over bread that accumulates in
the bread box out the window. This
eases the pricking of your conscience
that might come if you simply
threw it in the refuse. Fiirninrs'
wives have the same balm to their
conscience: when they are able to
pass stale bread on to the chickens.
However. with the careful house-
wife it is always possible, by thought
and :1 little. diligence. to use up
broad so that there need be none
for the refuse can. the birds of the
air or the chickens of the barnyard.
Bread Sauce
The English housewife uses bread
sauce with poultry. for fish some-
times, and in making various on-
bread crumbs before they become
very. very stale. For a half cup of
the crumbs you will need about a
cup of milk. The crumbs should be
freshly crumbed from bread that is
not bone dry. It should be seasoned
with a. little buter. salt. pepper and
a bit of onion juice if liked. The
crumbs are added to the hot milk
and stirred over the fire until they
form a smooth sauce.
When making hamburg steak or
hamburg loaf. or meat balls from
left-over meat of any sort it is good
to use a thick bread sauce in place
of thick white sauce—thus using up
more bread crumbs. The sauce
should . consist of a cup of the
crumbs to a cup of milk. seasoned
with onion Juice. pepper and salt.
That amount is sufficient to use
making beef balls.
Croutons. J'ec
Croutous‘may be made from any
nicely shaped pieces of stale bread
and are sometimes used instead of
toast to serve with eggs or bacon.
and so may be considered an accom-
paniment of breakfast as well as of
the soup course at dinner.
Scalloped tomatoes may be made
of stale whole wheat bread as well
as white bread. and there are many
sorts of bread puddings. Probably
the most easily made is brown
betfy.
_______—————-
HICKORY NUT CAKE
One, cup butter. two and one-half
cups sugar. onercup milk. five eggs.
three and one-half cups flour. one
teaspoon salt. two teaspoons baking
or. two cups hickory nut meat:i
half and citron. one poun
miss. or. ounce -es.ch candied
lemon and orange peel. Bake in
-_ f\-.\ '7
.rr +1.3.
There is the corner a tea set of this wars. from
Jugo-Slsvia. is shown. some of the
pieces red. the others black. There
is all sorts of interesting peasfint
lower right-hand china from all over the world.
LITTLE specialty shop offers
A for sale a collection of inter-
esting antique buttons, many
of them brass buttons from old
military uniforms. 'l‘hcse buttons
are in demand among some fash-
ionable folk to be made into unusual
cuff links-—eithcr inr the tailored
blouse Or to be used in slashed
sleeves. This may give you an idea
of a way to utilize smnc of the but-
tons in your own button box. Often
the contents of a button box is the
accumulation of many years. With
buttons—dating back a half century
or more. There is usually little way
of using it {My odd buttons. no mat-
ter how quaint and attractive. but
you can have titcm tnsily turned
into sleeve links.
Felt hats are still worn and will
doubtless continue toibo worn
through the spring. it seems to he
a rule with well-dressed women that
these hats should match exactly the
,trock with which they are worn, or
The l
:l:o trimming of the frock.
smartest of the hats present.- a one-
color effect. .-\ charming little foil;
0f pen'enche blue is trimmed wtith'
a sort cf tassel or pompon nt thr-
right side. made of the p:‘:‘\'0nc‘hc
blue felt cut into shreds. !
In a shop that deals in lnlérOsl-ESCVPTO cold in the head comes tol
ing and artistic articles made of:
hand-wrought iron. you may buy.
wrought iron shoe buckles that givc'
distinction to .t pair of colonial]
pumps.
Antique Mexican jewelry has bcen
taken up as a fad by certain women
who seek originality. and there are
some charming pieces of this from
‘you, prefer.
In Shops Here and There
purse of the envelope sort is of
.eather with large squares of the
plaid on either side. These squares
are of genuine Scotch doth—wool,
of coursc.
Choker collars of large pearls of
pink. gray or mauve tints are still
liked by many women. and chosen
it preference to any other sort of
noclr ornament. There are bracelets
to go with tilt-so chokt rs, one being-
mudc of five strings of the pearls
joined together lko a sort of dog
collar encircling the arm.
“'th leather bolts are sold you
may see sets consisting of one
leather belt and buckle with two
narrower stra pa with smaller buckles
which prove to he wrist straps. A
simple strrt'lzhi~lir‘c frock is worn
with the bolt around lll" tvnlst or
hips and the bolt straps around the
long sit-eves at the wrists.
When You Have
a Cold
l 00K your l‘vsl, in sfie of a
cold. .
A lot of the discomfort of a
the sensitive woman because she
knows she is so unattractive to look
at. A'ml really you can do a great
deal to remedy this sad state of
affairs if you try.
The nose and the mouth are the
greatest offenders—or suiferers. if
And you can really keep
them well covered with creams or
lotions. Of course. you can't fare
which ‘0 choosc. There are heavy forth into the critical world all cov-
chains of silver. and necklaces of “rod “""h cold "“3"" But 3°“ can
carved and ornniii- ntcd rods of ail-”“9"Pp ”‘9 "(‘99 ""d “”3 covered “all
ver. embellished with characteristicf"°‘m “"3“" ““0" I“? “Rm" “0“”.
Aztec designs. T1... .3“.ng of this!“ the tlnv and till of the night. And
dull 31“.“. with Aztec design are when you go outdoors or must make
long and pendant. and of barbaricHour":1f presentable for appearance'
two sheet for one hour.
allure. Some of these Mexican
pieces are made from topsx matrix
combined with opaque» storms of
brick red color.
Of simple biJoutery of modernibut it will help in clean off all the;
origin. the sets of three silver orl‘re‘m‘” 0' the “5'30““3’” The“?
gold bangle. in one are an tmenn_.slather on cold cream for the nightu
ing example. These three perfectly
plain round bangles are so inter-
wrought that they cannot be separ-
ated. Small circles of the silver are
joined in sets of three to form
charmingly original finger rings.
Cross-word bracelets and cross-
word rings are an interesting nov-
elty for the woman who likes little
ornaments that reflect every pass-
ing fad and fancy.
Meantime the slave~link bracelet
is still wont. Three or four rather
long slave links stretched out and
made secure form a bar pin of smart
distinctiveness.
An . unusual collar for evening
wear is made from long. slightly
curled ostrich feathers Joined length-
wise. That is. the stem of one
feather is attached 0 the tip of the
next.
Scotch plaid is still used for strik—
ing accessories. Purses new display
the brilliant tartans. One smart
.at a meat. you can do much with
lotions and vanishing creams.
» “'nsli the face thoroughly at
inlght. in your usual way. with soap
and “liter. The hot water. if you
juse it. will burn the sensitive skin.
\Vipe it all off carefully in the
morning and wash the face care-
fully with-clear warm water. Then
pat it with cold water, and apply
lsomc vanishing cream and. on the
gll’S under the nostrils. some sooth-
ing zinc powder. Use a colorless
lipétick t-r vaseline, nicely wiped
off. on the lips. On the vanishing
cream base on t o nose use the
usual powder—and see if you don't
look fairly human.
Take care of the eyes. too. Use
warm boracic acid solution with an
eye cup. or any other safe eye wash.
Use it frequently. if that eyes are
much inflamed.
If the lips are much swollen. you
can reduce the swelling by pitting
them frequently during the day with
cold boracfc acid solution.
BAKED ONIONS
Boil the onions in milk and
water. equal parts. until well
done: drain them. and place in a
baking-dish with a piece of butter.-
salt and white pepper on each:
cover with white sauce and bake
until lightly colored.
‘ On the Shelves In the China Shops ’
In the sketch is shown an. admin
able tea cup and plate. the plate
divided into several sections, to hold
for instance, a sandwich.
cake. and some salted nuts or bon-
bons all at once—a sort of tea-blue
plats.
And there is also shown a most
useful vegetable serving dish. with
a hot-water compartment to keep
its contents always warm and de-
lldous.
a little .
When You Have
Prunes .,
There Are Ways'of Serving
MForAflan/
RUNES are capable of his.
MONDAY
fast
Ap lee
Cereal and Cream
Bacon
Corn bread
Luncheon
Salmon salad
Whole wheat bread and butter
. Coffee
Canned fruit Cookies
Cocoa .
Dinner
Tomato bisque
Warmed—over lamb
Mashed potatoes
Baked cauliflower
Nut and maple pudding
i TI'ESDAY
l llrcekfast.
1 Oranges
‘ Cereal and cream
. Omelet
i Toast Coffee
l Luncheon
Vegetable soup
Toasted Brown bread Celery
:Cream cheese and pineapple salad
l Cocoa Ssltines
3 Dinner
, Fruit cocktail
iRoast pork Candied sweet potatoes
Apple sauce Swiss chard
Chocolate blanc mange
WEDNESDAY
Breakfast
Prunes
Cereal and cream
Creamed dried beef
Rolls Codes
Luncheon
‘ Baked macaroni with cheese
Whole wheat bread and butter
l Lettuce salad
. Apple sauce Gingerbread
Dinner
Cream Swiss chard soup
Cold roast pork Currant jelly
Baked sweet potatoes
Scalloped tomatoes
Apple tapioca with cream
THURSDAY
Blukfast
Grape fruit
Cereal and cream
Coddled eggs
Mullins Coffee
Luncheon
Sardine salad
Toasted mumusT (from breakfast)
. ea
French toast with maple syrup
Dinner
Cream cheese appetizer
Lamb stew Mashed potatoes
Boiled onions Boiled carrots
Caramel Spanish cream
FRIDAY
Bs-eskfast.
Apple sauce
Cereal and cream
Fish cakes ‘
Codes
[luncheon
Peas and carrots salad
Brown broad sandwiches
Cocoa Celery'
Butter thins Join
a
Din-a
Broiled halibut
Baked potatoes Chopped pickles
Spinach Stewed tomatoes
Apple pie
_ Veal cutlet
l
Layer cake Sliced oranges
land body to a weak soup. and of
TWENTY-ONE MEALS A WEEK
SATURDAY
Breakfast
Orange Juice
Cereal and cream
Minced lamb on toast
Con'ee
Luncheon
Spinach and 8.2g salad
“‘hole wheat bread and butter
Jam tarts Tes
Dinner '
Clear tomato soup
Scalloped potatoes
Turnips Canned corn
Apple betty. hard sauce
SUNDAY
Breakfast
Apples
Cereal and cream
Poached eggs Toast
Coffee
Dinner
Tomato jelly appetizer
Roast turkey Stuffing
Mashed potatoes
Cranberry jelly Creamed onions
Ice cream with maple sauce
Supper
Canned asparagus salad
Bread and butter
Cocoa
Something About
Soup
that you can
caramel. To make this. put a table-3
spoon of white sugar—or more—i
over the fire. in a small pan. Let it;
brown. and. gradually and slowly!
let it burn. Then pour a little of;
the soup into the pan and stir until i
the burned sugar is dissolved. Thisi
will likewise add flavor to the soup.’
Another thing-~41 little gelatinei
added‘to the soup will improve its;
taste and quality. It will give life
course will add to its food value.
The caramel and getatine both added
to the same soup will be quite sitre
to produce something worth while.
A good way to make rich soup
stock is to cut the meat in small
pieces and brown it in fat in a fry-
ing-pan before sihuneriug it. Then
add cool water and let it simmer
gently for several tire. The
[browning of the meat es a rich-
ness of Flavor not otherwise po-l-
ble. Of course the “meat should be
just browned. and not burned.
Remember never to let soup boll
rapidly. The slow simmering is
what extracts all the flavor from the
meat. .
And remember. too. that soup
meat is no longer considered value-
less. It retains most of its food
value. and if properly seasoned. for
the sake of the appetite. it is a good
dish. You can use it for croquettes.
for hash and for a baked meat dish
mixed wlth rice and tomatoes.
Remember that the water in which
vegetables have boiled is a valuable
addition to the soup pot. as it con-
tains all sorts of valuable mineral
salts.
And remember. too. that lift-over
vegetablos of any sort. left-over
macaroni. spaghetti. rice. meet. all.
when put in the soup pot. add rich-
H’EN you have a rather un-
interesting r'oup. remember
improve its
served in many dollcloue ways.
For breakfast. luncheon and
dinner you can pres!!! them so that
they are tempting and delicious.
Here are some suggestion-u:
Remember _that than are different
grades of prunes. However. acme-
times the very high-priced prunes
are high-priced simply because they
are large. It is not worth while to
buy this grade of prunes unless they
are to be served simply stewed. Al-
ways inspect the prunes you buy
carefully to see that they are firm
and not broken. If they are broken
the inference is that they were not
firm at the time they were dried or
broken or that they have been
roughly handled. Here are some
good prune desserts worth trying:
Prune Pudding
Soak a pound of prunes overnight
and remove the stones. Fill a but-
tered baking-d-sh with alternate
layers of prunes and buttered slices
of stale bread. Have bread on top.
Beat two eggs with one-fourth cup
of sugar. add two cups of milk. pour
over the bread and prunes. and bake
for an hour.
Prune Pie
Line a pie-tin with good pastry
and fill with stewed. stoned. and
sweetened prunes which have been
rubbed through a sieve.‘ and mix
with the stimy beaten whites of two
eggs. Bake with two crusts or with!
one and cover with whpped cream
or meringue.
Jellied Prunes
Wash two cups of prunes'and
soak overnight in water to cover.
Cook until soft in the same water.
sweetening add half a package of
gelatlne which has been soaked and
dissolved. set into a pan of ice water
,snd stir until it begins to thicken.
[Moll chin. and serve with custard
or whipped cream.
Prune Cake
Beet together two eggs and a cup
of sugar. Add half a cup of milk.
and gradually add two cups sifted
flour mixed with two teaspoons bak-
ing-powder. Lastly add half a cup
of shorton'ng. melted. and one tea-
spoon vanilla. I’Our it into a shal-
low pan and over the top lay prunes
which have been cooked. pitted and
cut in halves. Bake until done in
a moderate oven. -
Prune Whip
t Put enough softly cooked prunes
.through a press to measure a cup-
‘ful. Gradually add to the st‘fi'ly
beaten whites of three eggs and add
sugar to taste. Pie lightly in desv
sort glasses. and garnish with shred.
ded almonds that have been browned
lightly in the oven.
Belted Prune Whip
Prepare the whip as above. with-
.out the almonds. and with rather
more sugar. Pour into a lightly
buttered baking dish and cook slowly
in a moderate oven. Serve with
custard or whipped cream.
Prune Shortcake
In a round tin put a round of
baking-powder biscuit dough Cover
’t thickly with pitted. sweetened
:prunes. Add a few lumps of butler.
Add another layer of biscuit dough.
and bake golden brown. Serve with
prune Juice. boiled down. or “'ith
color much by the addition of a little cream.
As Others Eat
NE of the incidental pleasures
that the traveler derives from
going about consists in the
variety of food he has served to
him. Often the food itself is not
different. but it is served in a differ-
ent manner or a different combina-
tion- You can secure variety at
your own table by occasionally try-
ing some one of these foreign tricks:
For instance. in Holland they
serve stewed apricots—made by
soakng and cooking in water the
dried sort—with chicken and other
birds. It is a pleasant change after
our incessant cranberry sauce.
In France they serVe cream cheese
sprinkled with sugar. The result is
delicious. say those who eat it that
way.
In Denmark they serve a baked
omeletwithalnrdnucsmadeby
creaming sugar and butter to-
gether. And in some settle!“ of
Denmark they serve rich cream on
lettuce.
In Australia. I an told.'they at
hot pancakes piled up with mashed.
sweetened fruit between them. The
result is _ delicious when
strawberries are used In this why.
German cooks serve raisin sauce
with tongue. This is Very good
when spinach is the accessory vege-
table.
The ltal'an cook sets cornmeal
mush any to harden. Be then
slices it as we would for flying.
But hedipsitinemixtureofgrat-
ed cheese and egg. and then fries it.
ne- and flavor to the soup.
ltmakesadelidouslunchsondish.
tfidfiflizsi
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Norwalk Chronicler