;
.. .-. _.u _ ,_ ..
HUMAN VOICE
"CHEAT: ears:
\‘OlCo was ever soft.
-r’i low; an excellent
.2 -.r
1-41:1: says:
--z; 3 “‘l are drawn irre-
1 plain. unassuming
<0 soft. silvery tones
x .um'elv attractive!
--: circle. how pleasant
.. .1 “-.wman talk in that
1‘1‘?‘ always character-
» :ml}. in the sanc-
.1... lmvv such a voice
..) 1-
tn frctful child and
. u our? husband!"
~- says:
.._ itrful is the human
'- as indeed the organ of
Tito intellect of man
. veil visibly upon his
gl "1 hi- eye; and the
m is written upon his
r But the soul re-
--. the voice only. as
~o. ad Himself to the
~ .~ .1, in “the still. small
- l in a voice from the
"lflh The soul of man
not visible. A sound
-—.~~.~- the flowing of the
: ~mtaln, invisible to
Odds and Ends
of Fashion
K :-
much used in new
'Etlnli's. One method of
.._. srmo of the elaborate!
2‘er is to make little
.- vhom—by shirring a
“no Y:"‘i)(?." into a circle or
1.1r’o—artnl using one me-
"to handbag and another
"R up toward the shoul-
P of a flower.
'4 are again in evidence.
« "inin‘e‘i with velvet. with
,. mth ornamental ar-
- hf
lace—in fans and
' ls.
- : v! :‘e lovelier than the
of them have
Mil yard long—-
- r cht of the feathers to
\ “(man wearing 3
xx}. (-vr-nlng frock
of theso huge col-
a most effective
‘Txv'tx'c scheme of a
Shine
’rr: 1;
.3"
. l 1w {ringed scarie—
- ltnrinl of the frock
hrmttml fringe in a
- :l n (“11-13.
.... ,-!€pg do) (‘1':an 'w‘.
TWENTY- ONE MEALS A
. L
»'n ends and one side
~ ::;wd ril-bon. “'ith
worn hats made
*‘Y‘lpf‘il ribbon. The
< 'tf'ffi have u miter—
‘ The hats are
- lunged edge of the
--:-,~.s with a little bow.
: “.121 huge polka dots
.l""l in white. for in-
« l tr: or white on a. color
‘ilspen’i-r skirts for
with an invcrted
‘ P.- f:-. ::t to give newes-
'i‘lmse skirts may
In (
I ‘.'l
.a
['1‘ snap on
. slxtlirir‘rs.
. ,- ~..~ .wmaidered healthful’mlnt sauce, you mlght_rnake mint
umo children to go Jelly the next time you have roast
days as well us.lnmh.
provided with raln-lscant cup of mint leaves. Chop them
to match for fine.
They {01- 3 tine in a half cup of cold outer and
'. n rf their brothers undLadd to a cup of granulated sugar
~ ‘vr-‘i anal wear oilskins.lthat has been boiled with a cup of
. - '2‘ or slickers may 2 vinegar for five minutes: also add
~ y of the shops. butla shake of cult. and. if you desire. a
7- 'i r tires of blue, red orflittlo green coloring matter, which
.";!'j\'
‘ .ill'.
~ y‘l‘uh'ifs
.“r' ~ :ml :irls.
MONDAY
Breakfast
Apricots
~:.:‘.akes and cream
mm Maple syrup
(‘oilee
Luncheon
ruffed with rice sad
tomato
1.8mm bread and butter
Date salad
Tea
Dinner
Union soup
wiv‘l roast rurkey
'—: :lmed potatoes
d beets Succotssh
Cream puffs
Tl‘l-ISDAY
Breakfast
(Iran ges
Ferea‘. and cream
D
:.\
‘i
..
r
I .Z‘err
1 ~ we
E
l'millo omelet
:mlifilis C0300
Luncheon
“wi turkey on toast
1.:9-1
‘ pickles
Beet salad
~-'i fruit Cookies
Ilium-r
Tomato soup
"-'~' Mashed potatoes
boas Creamed onions
Rice pudding
“'EDSESDA!
Breakfast
Apples
P real and cream
Bacon
Coffee
l
l
l
be hand all the time.
or the head m.‘cvcn' housewife who can possibly
"who so should grow her own mint
1‘. (we it is- usually-53”“, this she can do if she has only
1..., them with neat space a foot square that receives
1
b
Plan to Have aWell EquipniLaboratory 900‘] 5°“
Theldtchsnisthelaboretoryofthehoueeu
ltisoftlteulmoat
“‘5‘th
ableto
“Merci-lief
herworkmoreintereding,“sr,t‘hen
M ' outlier
mmmhlpghg
Rmdhatmrealiaemumerbafontbevaheoi
“Wm“!dloeenmeale. Wenoiongertaheiust
choosestogiveus. Wenolongereon-
. {Womanworkmg
whatmlgnorant
tent ourselmwithmpplyin.
WM‘Lshoqueeqldpped:
cook—memos. housewife—shall
dotheworkofthel'aboratorydfioedly’ endedy-
ofelleerbtoafi
ithaseverbeeabefore.
problemmtermsofcalodseand
canhave.
Just what our appetites denmnd.
WAYS WIT—ll
HE appropriateness of mint with
roast lamb is so obvious to
every one that we are apt to
think of mint as not being suitable
at any other time than when we
dine upon that meat. Very often. of
course, when you have the roast
lamb you cannot get the mint. as.
not all grocers or vegetable dealt-rsl
find it worth while to carry it on‘
For this reason
sunshine.
As a variation from the regular
To do this you will need a
Softer: a half package of gela-
g
MINT
perfectly harmless. However. 010‘
Jelly tastes the same without it.
Having added the chopped mint, letl
the mixture cool. stirring occasion-
ally so that the mint does not settle.
“'hen it starts to set. turn into a
fancy mold and set near ‘the ice;
until it becomes firm. Turn out on
a dish and garnish with small mint
leaves. ' .
One different way to make use ofl
min! is to mince it fine and add to
cabbage salad. A little finely-minced
mint leaves also adds tang to orange
and grapefruit cup. and a little can
be sprinkled over the top of orange
halves when they are eaten for
luncheon or dinner.
To make the regulation mintl
sauce for the lamb. add to two tablc~
spoons washed and finely-chopped
mint a little white pepper and a gill:
of vinegar in which two tablespoons!
of sugar have been dissolved. Let
stand it half hour before serving. If
this sauce is preferred but the vine.
gar and sugar may be heated to the
boiling point and the minced mint
can be bought at the grocer's and is
Luncheon
Sardines
Potato salad
Whole wheat bread and butter
Cocoa Drop cakes
Dinner
Cream pea soup
Lamb pie
Green peppers stuffed with rice
Stewed tomatoes
Fruit cup
THURSDAY
Breakfast
Grape fruit
Cereal and cream
Omelet
Mumns Coffee
Luncheon
Creamed salmon
Saratoss chips
Whole wheat bread and butter
Apple sauce Cocoa
Dinner
Fruit appetizer
Baked hem Baked sweet potatoes
Spinach Currant Jelly
Chocolate Bavarian cream
FRIDAY
Breakfast
xenon” sliced with
cereal and cream
Coddled all!
Whole wheat medias Cones
WE
nab cakes Tomato sauce
Cell-m Whole wheat muflns
Lettuce and mayonnaise
Jam Crackers
stirred in Just before serving.
WEEK
Vegetable soup
Boiled ilsb Caper sauce
Boiled potatoes
Scalloped tomatoes
Apple pie
SATURDA!
Breakfast
Cereal and cream
Fried apples and bacon
Cornbread Cones
Luncheon
Fish salad
Toasted cornbread
Sweet pickles Celery
Cocoa. Cookies
Dinner
Olive and cream cheese appetizer
Broiled ham
Candied sweet potatoes
Canned corn Cabbage
Baked apples and cream
SUNDAY
Breakfast
Apples
Cereal and cream
Scrambled eggs
Coffee cake Coffee
Dinner
Grape fruit appetizer
Roast lamb Canned peas
Currant Jelly Browned parsnips
Sponge cake and l
Ice cream sandwiches
8m
Egg and pea salad
Whole wheat bread and butter
VP
.. ...... .. ..... ......: MORNING
Luncheon
Broiled Mushrooms On Tees!
‘Good Things for
ARE neatly. trim off stems of
large mushrooms. sprinkle with
salt and pepper. wipe over with
olive oil. then broil with Juice. Lay
put a piece of butter on each mueh~
room and serve hot. These are a
dolll-ious accompaniment to broiled
birds. A few drops of lemon Juice
is deemed an addition to the taste.
Kidney With Mushrooms
One cup of stock: No kidneys:
one tablespoon of butter: salt and
paprika to taste: one—half cup of
mushrooms cut in slices; one table-
spoon of flour; one teaspoon of
Worcestershire sauce.
Free the kidneys of strings and
skin. Brown the buttnr. add the
flour and brown. Add the stock and
the seasoning. and stir until the
sauce begins to thicken. Put in the
mushrooms and the kidneys. Cook
until these are heated through and
serve.
Chops a la Maintenen‘
Four tablespoons of stock: six
much chops; one tablespoon of
flour; one-half teaspoon of salt: one-
quarter teaspoon of paprika: four
tablespoons of mushrooms: one
tablespoon of butter: One tablespoon
of chopped parsley: one-half tea-
spoon of “'orceeterlbire nude.
Have the chops cut not less than
one inch thick and Punched. Take
a very sharp knife and cut the chops
in two down to the bone, being very
careful not to separate them at the
top. “sit the bhtter, add the flour.
stir until smooth and well-cooked.
Chop the mushrooms and parsley
very fine and add to the butter and
flour with the stock. in: well over
the fire. season and stir until the
mixture begins to boil. Take from
the tire and cool. When ready to
broil the chops an the cuts with the
mixture. pressing the edges care-
fully together “sin. Broil about
eight minutes and serve with mush-
room sauce.
NEWHANDKERCHIEFS
Theymmadedm-nmu
the conventional loom led. are-n.
yellowandblueeaublnetioaa.
They have w d aurora
goldribboa—oneeutu'edblaau
coloredgeorgetbam
Theyareetbedwithmm
They have waded“
lace.whichiadydtomme
linenofthew ,,
iTaeymmadewithmdool-
ored ostrichpn m of colored
mtteorcrepedechineodthe
ante color.
Tbeyhavebordaudnneblack
Cocoa Layer cake
Canned fruit
lines, eight or m‘m at the
m“ '
u
MeansGood
inner
bymeaaaofepropcly-ckos. soup.
Hereareaomol’eclpesthtmsybelp
r
:-
Cid-iv:
mf’c:
O
nor-urn
397‘:
"VOHL
“any
h
lain inevntable similarity in the
first hour or so of every morn-
ing. There is never any chance that
a fairy godmother will have arrived
betimea to get breakfast ready and
set the table. There is less likeli-
hood that eorne member of the
family will announce to the house—
wife that there is no need to get up
early as breakfast has been begun
and is well under way. And no one
ever asks you and your family out
to breakfast and though some time
you may arrange for a restaurant
dinner the chances are that you will
never indulge in a restaurant break-
feat.
FOR the housewife there is a. cer-
Make It a Routine
So for three hundred and sixty-
flve days in the year there is Just
about the same task to perform
every morning. Sow the very best
way to lighten this task is to re-
duce it as much as possible to a
routine. Figure out the simplest.
«sleet way to go about your tasks.
and then do them Just the same way
every day. You will find if you 30
this that they will become muscular
habits and will require very little
mental effort. Heantime you may
be using your head over something
more interesting.
Arrange your breakfast routine
so that there will be the least steps.
the least trips up and down stain.
Usually in the long run it is worth
while to dress completely before
going to the kitchen. The trick of
running down the first thing to put
the kettle on costs the trip from
kitchen to bedroom and doesn't save
very much time after all. Whatever
your breakfast menu. figure it out.
Plan how you can accomplish the
taekwitbthebaetruultaandthe
least trouble.
Dress for Breakfast-Gettlng
Of course there are maidlees
housewives who infallibly rise some
time before cockcrow so that they
my be immaculately and completely
timed with still enough time be-
fore than to spend the half hour or
twenty minutu tint it usually takes
to get m But they are few
and far between and one is tempted
-to’feel that most of them would be
such paragons of housewifely virtue
thagthey would be rather poor com-
pnny to have at breakfalt after their
early morning rising.
Yet no housewife likes to have to
man. breaknat-gutting into ten ruin-
utea with undercooked cereal. dishes
thrown on the table and negligently-
made coffee. and the habit of flip-
Ilnd down to get breakfast in a
- kimono h a dlovealy habit at best.
Breakfast-Getting May Be a Habit
ROUTINE
A good way to approach the‘prob-
lem. then, is to have really appro-
priate morning dremea that are no
more dinicult to don than is the,
kimono. The slip-on type of dress]
that needs no buttoning. and that;
can be fastened neatly by simply;
tying a sash below the waistline. ia‘
a good selection.
White Is Good
The fact is that even afternoon
dresses are many of them being still
made in slip-on style. some of them
with an elastic placed at the lowered
waistline so as to make any placket
hole unnecessary and still secure
close adjustment at the hips.
l'br the attractive housed"- white
may seem like an extravagance. but
it reelly is not. it really does not
show the soil much sooner than a
blue and white check or a plaid. and
of course it never has to be dis-
cardedbecauaeithesfadsdtoan
ugly tone. as is sometimes the ease
with the colored frock. Aloneover. if
it becomes stained it may be boiled.[
and it is always a simpler propoei-l
tion to launder several pure white:
dresses than colored dresses. j
DRFSSED ALIKE
The interest in regulation .ilor
suits for little girls as well as for
little boys dose not seem to have
abated. and undoubtedly the fact
that children of the English arie~
tocracy are so frequently dressed in
this fashion has had an influence on
Americans. With others. of course.
the sailor suit is oboe-s for the.
simple reason that it is an attractive
and becoming costume that an be
replenished at any time.
Borne women like to have thdr
children dressed in somewhat the’
same manner. To have a family of
threeorfourboyeandgirlsall
drs-edmwblte-ilorsuitsermid-
dieeisoftenagoodidsmflavyblue
oratrlpedsallorstutamaybecbosen
foreveryday. music-rm
boysofafamilymaybedr-eedquite
alike and am even brothers
i
l
i
a
E
otherareeougbt byevery
who likes a new ball
Onlytheyarewurnbigher
would
lilaigié
youlbyourtatdebsadagtbe
fight-oops
“madbrhd'eaeerieana
Pick and soak split peas. dried
green peaa a black or whit. beans
overnight. Druin. mun. add four
times as much cold water: to each
quart of water one-half canon. 81m-
mer slowly till soft. Rub through
sieve. Return to fire. salon with
salt and pepper; for each quart
thicken with one teaspoon each but-
ter and flour. Boil up again for a
few minutes. Black bean soup
should also have a pinch of mus-
tard and a little Ian-0n Juice added.
and slice. of bard-boiled egg.
Oar-tall “up
One oxohil. two pounds lean beef.
four cal-rota, three onions. thyme
and parsley. pepper and alt to
taste. four quarts cold water. Cut
tail into Joints, fry brown in good
driving- Blioe onions and two ur-
rose and fry in the same. when you
have taken out the pieces of tall.
When done tie the thyme and pars.
lay in net bag. and drop into the
coup-pot Put in the tail. then the
beef cut into strips. Grate over
them two whole canvts. pour over
all the water. and boil slowly four
hours; strain and season; thicken
with brown flour wet with cold
water; boll fifteen minutes longer
and serve.
Julienne Soup
Three pints of stock: one man
onion: one small carrot: six lettuce
leaves: one teaspoon of sugar: one
tablespoon of butter: one tablespoon
of peas: one tablespoon of lima
beans: salt and pepper to taste.
Scrape the carrot- and cut into pieces
with a vegetable cutter. Brown the
onion (sliced) in the butter, add the
carrot and the sugar: stir until the
sugar is dissolved. then add the peas.
beans and stock. Simmer gently
until the vegetables are tender.
Shred the lettuce leaves. cover with
bo;llng water and let them stand for
two minutes. Drain, add to the
vegetables in the stock. season and
serve.
Crecy Soup
One small onion; two cups of
carrot: one teaspoon of sugar: four
cups of a good rich meat stock;
one tablespoon d dour: one table-
spoon of butter: one tablespoon of
rice: salt and pepper to taste. AM
scraping and washing the carrot.
cut the outer part in small pieces.
rejecting the yellow center. Brown
the onion in the butter. add the
flour and b Add the carrot
and the rice. nd cover with two
cups of boiling. salted water. Cook
until both carrot and rice are very
tender: press through a sieve. Add
the stock to the carrot with the
sugar. salt and pepper. float to
boiling point and serve at once.
Soup for Lunch
Agoodeoup.witbplentyofbreaa
and butter—plenty of soup. of
course. and hot—followed by fruit
makes a very satisfying cold-
weather luncheon. If you don't
realise this. try the combination
some day soon and see. Here are
some soups to try Wit-h:
Tomato Bisque
One can tomatoes: one cup cab-
meal: one onion: one stalk celery;
three pints wate‘f: boil two hours:
strain and add one pinch soda:
lump butter; one teaspoon each salt
and sugar; boil fifteen to thirty
minutes.
savory Rice
To one quart can of bouillon.
or four cups of stock. put one cup
of cooked rice. a bay leaf. a pinch
of celery seed or some celery tops.
a clove of garlic. and allow to sim-
mer until rice is very soft. Rub
through a fine sieve and reheat.
Salt and pepper to taste. and thicken
with yolks of two eggs beaten
smooth in a cup of milk.
Cream Coupe
Boll one quart of milk. seaming
with one teaspoon of salt. one salt»
spoon white pepper. Thicket: with
two cable-pecan flour and one of
butterrubbedtoacreemwttha
cup of boiling water. add thickening
to boiling milk and boil two minutes.
This is the fwndation for many [lab
and vegetable cream soup;
Apiatofcannedpeagmasbetu
spinach or asparagus can be used.
Salmon (about one pound) is good.
For cram of celery. boil one pint
ofeutcelerytilltender.edd tobotl-
ing milk and rub through the dove
betas adding thickening. For po-
mompuaesixlargeorteulne-
dim potatoes. boiled and mashed
fine. then stirred into the milk and
strained. a hrge tablespoon of
chopped parsley lightly stirred in.
For corn soup use milk without
even tablespoon of sugar and ban
ten minutes.
Brown and black are a I"!
cum this year. and m
sboesaadetockingsareofteucbeasa
towearwithblackfrocka.
lbw-mm MM
uedbtinettvpmarksdmedhe
”Maude-bitch.“
Norwalk Chronicler