What Does Your
Chinese Writing
. its Translation
embarrass You
x : ..rl student. at a. coo
t’Olk’Se recently
; an afternoon tell lt‘
-- . guests happened to
-. “ho was completing
. IliiS country The
. which she prised
ornamentation
1' *3 wt i‘hinme char-
: .ml across the front.
"at: the young w
rather nab
» :ntroduced to her.
«'V-m'led to talk he
ltzs amusement. ’
_..~-3=l at my Chinese:
"if it?
1: me. terribly. pleasef
, l the Chinaman. who'
1!.l'l‘0ughly American!
“‘My oldest!
it might haVs been'
' ‘ 'irldcd by “I? of
' h quite ahOcklnF."
': ”mics assure us that
still well liked
T1." inscriptions in-
‘ . "proverbs. quaint'
. bulging exclamav
. ~::tt~mp‘l.1te wearing
MutilS you had pero'
> ruse that what they
- msc you to blush
.unfronted with n.
he sure illnt you
. : ..l your social wan-
.~ .n..ln who remembers:
native language. »
-:.~‘-_v say. it has be?
-«l' at ind to wear as
otailic scripts
. _ or, .
.-i--:i of our "nobody;
1 it buckle is a tiny;
' Chinese .screep
friend who had
.7..;-m that the very
trimming of her
i hat-actors «adver‘i
..-‘['.‘ll’lll‘l('ll[ store inl
:lu- hm] thought it‘
~ 1.1ix' “rather.
What Pretty Hair.
:2 would like to haveiDo You Poss? Don't Do It. Tho
.- woman has.
'u ill [like the trouble
l A
. ”my 3m gew gudud.fta.kfln in his dress suit."
1v \tlthin the power: readers that swmed to be enousm
. ....;_\- “101th to make,Just hear that in mind: oven if you
. Jim.“ hair a proud : do look amazingly well in your ove-
..y_.r that n.1,- Mining clothes and are rather proud
W marge, curly-=0! possessing them. don't have your
. just keeping
. \. oil brushed do such-
Not just moderately
{um from dust and?
.'t mum washing it‘ graph taken with a cigar. cigarette
. by any means. or pipe in your mouh. To be sure.
often are you . one or the best photographic studies
. .. to be of Mark Twain showed him with his
._. that is onceaweck,._ever—present cigar between his lips.
Ls, or once in threegbut as a. rule this is a bad pose.
Li :J'--that 19. leave it
i lmvr- leisure. for
You can. if
.;‘l’->‘" just the time
.lnd undressing. i _ ‘ “y
21:2"?! nos '0 take 5 "0 °
am}? it oiltutnor-éavotd wine ““6““ “m °""°'
‘Elvll toutinue to un-ichild's
'i'o lVrlliIlllig the hair—if'chlld some“
And inlfore no snaps
,m-xc it hanging until
:t most of your
pnsmble air it in an open'
~-~. the summer go with.
hanevcr that is practic-
Clolhfil 1 ‘dm‘!
,-. a: the hair is an ad-
. l who are unbobbed.
‘ filmed, your hair is al-
ll—cxcepting for combs
. r such-ilk. Mll-
‘. .".:1.r. too. should be '3!"
than. should be thor-
-;r..-l and aired.
PLAY GAMES
party of you!!! Pei”.
. "Mr and gloved'lonfl
.-umc games they had
- Each
to bring some our!
knew how to p181“-
games were dug out
-oilectlons in tho on“.
‘lests having none I! 7
. store. Ono m .
:3 unit. which refill“ in
lilrior croquet met ‘10:
iv ll enthusiasm“ m
3 sat-kstones were “be?
r i and played with in-
not get up a party o!
.2»: each of young-nests
(Ill favorite
w rvatn amount of time
. It may be most
- - divide the company-13
..:fcrent sorts of m
most interest!!!
‘ ive of our 1::
ccossorioo. We
€3.49 out .. seem “all, to
u _ effluesndcolorandsfl -
guess of lighting streets in e‘chte
m 0:! 4:13:13. and perhaps out
are so
fly ”:0.“ of. \ nothing to be
e s etch shows some at tho it -
torostlng thin“ in new lampis.
Thor-o are. of course. sovsrsl shades
showing ships. Ships are in tre-
mendous vogue at present. There
are lit fist c ular lamp’ehields
with sips s bouotted in black
and durat.
low. parchment. There are two
l
‘ o I
I
.5 ‘i ii
”iii '9.
1;
l
“When Yen Have
TYour Photograph
t; ._Taken
Hsbit's s Iod Ono
IIUMOROUS writer rocontly
described a man as “the kind
0! man who has his picture
To most
picture taken wearing them—it you
. and other phys- a"? -'1 man.
'. \ :r‘xprund to treat.-
EN “gnu more than man or woman having his picture
There are some other don'ts for tho
taken.
No Pipoel
For the man, don't hat-o a photo-
And for everybody—don't pose.
a: we brush the hair' This is the greatest offense at the
Brush it toriphotographer's.
3 every strand is
Posing spoils any-
body but the actor who understands
posing so well that he can pose nat-
urally. The idea in a photograph is
to produce something that looks ilk:-
the sitter—at his best. Nobody is
ever at his best when he is poainc.
land the artificially-poled photograph
'will be sure to receive criticism. It
always for the adult to
photograer watches the
men for'ten minutes be.
the shutter open and
lie can't do that with the
for the adult will ngée‘oorglm
' knee 6 wonder uncon rn y
b if m ' s. child, will do.
' o photographer avoid- a
'33”?! WNW the port of the sit-
tor, And. as the pet-sen who is to
be photographed.
avoid this some posed look.
[sleds Pictures
Wm pictures should be taken
.utmcst core. The PM
with a]. the bride and W
the groom stand-
hand on his bride's
The
’ shut.
3%»
:A‘ .793“
“We: That Int
Irn mail-sun
load deal about
against a bluek~bound circle of'yclw
alum it -
i;
u is your part to.
standard lamps also showing ships
—ono a colored painted ship. one};
row or silhouetted ships. ~- '
Then there is the lamp mado of
an old colored Florentine gloss wins
bottle, with the stopper above the
.‘
litti'o 'silk shade. and the
lolnn a moat fastened at tho
neck of the bottle.
-fll'ho wrought-iron lamps shown;
are particularly smart. They are
much used for porch lights. And
of course in the present popular
Spanish interiors wrought iron
lighting fixtures of the rikht sort
are employed.
Ono ot the interesting lamp-hues
shown is ofglased crotonne. bloated.
and stiffened. and held together at
the top will: a ribbon run through
- little 1holes. .‘
Among the other lamps is a
porcelain boudoir lamp, rose deco-
rated. These come in porcelain of
any design and color. so that any
color scheme can ‘.~r carried out.
.,-:. b.
._.,,
\‘ \‘ \\\\
\\
\\
~\\‘\ \\
caslonsl hot bread for breat-
fast to relieve the monotony
of toast and bakers' rolls warmed
over. Here are some good recipes
for a variety of this sort of bread;
311k Rolls
Put {our cups or sell-raisins
ilour into a bowl. and rub into it
four tablespoons of butter. Add
sufficient milk to make it into a
firm dough. then lift it on to s
well-floured board. and with a wet
knife cut into twelve pieces.’ Form
each piecs'into a small r011. and
bake for about twenty minutes.
Corn Cake
Sift together one-quarter cup
bread llour. three-quarters cup
icornmeal. one tablespoon sugar.
one-quarter teaspoon salt. one-
half teaspoon soda. Now mix one
beaten egg with one cup sour
milk and one tablespoon melted
butter and add to dry ingredients.
Grease a frying pan and turn bat-
ter intoeit. Pour over all one cup
of sweet milk and bake for one-
halt hour. ' ,
A LMOST everybody likes an oc-
tlie roller
. . Biscuits
. One .pint of flour, one-half tes-
spooo of salt. two teaspoons of
baking powder, one scant cup of
milk. Rub one-half tablespoon of
butter into the flour. Mix the dry
ingredients. stir in the milk grad-
ually to make a salt dough. Mix
Just as soft as can be handled
easily. turn the dough out on s
floured board. pat it down with
until oncohalf inch
thick. Cut in small rounds and
bake in a very hot oven.
_ Entire \Vbcst. Mullins
. Mix a cup of milk. a halt tea-
spoon salt. one tablespoon sugar
and one egg slightly.beaten. Now
mix one and three-quarters cup of ,
entire wheat flour with three tea-
spoons o! baking-powder and stir
in the other mixture, adding two,
tablespoons of butter or cooking
oil. Bake in mullin pans for about
a half hour. To make especially
good .add more rather than less'
shortening.
.1388 Muflas l
Mix and silt two cups flour. one.
—— ‘ i '
. TWENTY-
MONDAY '
Breakfast
Apple sauce
Prepared cereal and cream
Soft. boiled eggf
Coflee
Macaroni -_ au gratin
Grown bread and butter
Pinsspple salad
Hot chocolate
Dinner
Vegetable soup
Lamb croquettes Currant lolly
Mashed potatoes
Brussels sprouts
Apple pie - ‘ Checso
TUESDAY
Breakfast .
, Cereal and cream.
Sausage with baked apples
Rolls ‘ Coilee
.\-..
Luncheon
Tomato‘ bisque
Potato cakes
Raisin breadT Canned truit ~.
on -. ‘ .
7.
.Bosst veal .
Spinach Cauliflower an gratin
Ores. u: tapioca
WEDNESDAY '
m
Stewed prunes _ .
Oatmeal. and' cream -
' Currant buns
PW, I, _,
Brownod'Mi-e“ -
Soft boiled 0‘“
' 09110.0
um.
Luncheo
Minced veal sandwiches
Dill pickles
Whole wheat bread and butter ’
Date and cream cheese salad
Dinner
. Tomato so
Broiled halibutAsteak
. Creamed onions Cold slaw
Lettuce salad
Custard
THURSDAY
Breakfast
Sliced“ apples and bananas
- Cream
ed chipped beef
- Coflee
Toast.
Luncheon
Creamed fish on toast
' Sweet pickles .
Hot chocolate
Canned fruit
7 _ ‘Dlnner
‘ ‘ ‘Clesrsoup
Lamb, chops Canned peas
{Creamed potatoes Buttered carrots
Coco'snut custard pie
W t
. ' Baked'nvvles
, Siesmedricc "and cream
Poached e ‘
Toast ' once
Luncheon
chowder
Lettuce ad~ Cinnamoutoast
‘ . . 1‘“
1.: l
3‘4»
' tr
up .
Potato balls ;
Y Roast
Good Breads for Breaktast Without Much Trouble
liesspoon salt snd_thres teaspoons
baking powder. Best two egg
yolks and add with one cup milk
and three tablospoons of melted
butter. Beat well and told in the
beaten whites of tho twu eggs.
Bake in hot mnflln tins in a hot
oven for a quarter of an hour.
Graham gents
One cup graham flour. one-half
cup white flour. one dessert-spoon
sugar, one dessert-spoon butter.
three teaspoons baking powder.
one—quarter teaspoon salt. one cup
milk. Mix and sift white flour.
sugar. baking powder and salt.
Mix with graham flour. Add grad-
ually the milk and butter lmeitod).
Beat well and pour into hot but-
tered gem puns. Bake in a hot
own 25 minutes.
Bacon Biscuits
Fry some thin slices of bacon
until they are crisp. but not very
brown. Then chop them coarsely
and add this chopped bacon to
~biscult dough before forming the
biscuits. Form and bake in the
usual way.
Onion soup
Baked fish Boiled potatoes. parsley
Scalloped tomatoes
Cabinet pudding
SATURDAY
We
Stewed prunes
Creamed fish on toast
Graham muflns Coffee
- Luncheon
. Pork and beans
Brown bread and butter
Date salad
Too
Olives Celery
Broiled beefsteak Watercress
French fried potatoes
Buttered beets
Rice puddlnk
301“). A!
Breskfoot
Apple sauce
Griddle cakes Sausages
Cause
Dinner
Grapotruit appetizer
turkey >
Creamed cauliflower ‘.
Tomato Jelly salad
Vanilla ice cream
Hot choeoloto sauce
Welsh maul-t
Celery sndnuuslad
ma fruit Cookiys .. .
_ Mashed potatoes
sndShun New
_ [£0813 every housewife at
some tlxnc‘ or other sighs for a
greater, variety of foods to
choose from. “I! there were only
some sort of most besidoo/ boot.
lamb, pork sud'voslz" is a Iroquont
wall: Or someone says. “Why
doesn‘t some ono introduca some-
tunc new in the way of vqo-
tables?"
{Wham 5...... o
Our Fences?
VEvory' House Hss- a Garage. But
Fow Hsvo Fonood~ln Gsrdons
01: may have heard about the
man who recently went house-
hunting in the suburbs for o
place suitable for his family of Chil-
dren. ‘llo found no end of garages.
Hardly a house offered for sale or
rent but‘hsd its one or two-car
garage. But not one place did he
find. so ho rchrted. where there was
suitable room xmlors and outdoors
for children. There virre no con-
venient rooms for nurseries. and
there were no fenced-in bits of
ground suitable for his children's
playground.
Now you know yourself how sel-
dom you find in this country a small
plane where there is n well-fenced
yard. Simply. fences are not in
fashion. garden walls are (right—
tun;- expenslve, besides they don‘t
appeal to our notions of suburban
architecture. But for all that there
is enormous convenience to the
mother in having a. suitably fenced
enclosure r her children's play-
ground. .\ot only does such an en-
closure. it provided with a. gate as
well as n fence. prevent children
from wandering off. It prevents
oihrr rhildrcn from coming in and
that sometimes is an advantage.
Likewise it prevents stray cats and
dogs from intruding. It makes your
own bit of ground your own.
Xow there is no reason Why you
the benefit of small children. 1!
need such seclusion you may put a.
fence around a corner only of your
place. Let it be the corner where
them is a. shade-giving tree. If you
have no such trees in tho right place.
then have a little awning-covered
‘frame where there will be shelter!
‘trom the sun. _.
5 An attractive and not expensive
'f'once may be made from chicken
wire fastened on driven stakes. You
can plant hardy ivy on the chicken
.wirs ever.“ four or five feet and it
lwill soon be as green as :1 hedge in
jouxnmer and a. glorious red in au-
; tumn. '
coop cahov
Walnut Creams
White of one egg beaten. add
enough pOWdored sugar to make
into balls with the fingers. flavor.
roll in little balls and place walnut
on top of dates. '
Susan-d Walnuts
Ono cup sugar. four tablespoons
water, two cups walnuts“ Boll
sugar and water until syrup spins o
thread. then add the walnut moses
and stir until sugar burdens ortho
nuts. A littlo salt improves the
taste. ‘ ~ '
Chocolsto Cooled _Wolouts
drop c:
then beat
walnut. meat half. outwith choco-
lsts. litt out with chmlato
toi- gets into chocolate;
should fence in all your place for,
(hero are very young rhildrt‘u whof
Coating chocolaee. walnut meat
halves. Melt coating chocolate over
hot water. being carom! that not a.
1: until cool. ‘Dl'Op in a.
5”“
g IF. 'YOU SEEK “ VARIETY
Em» A- e Rode. We-Aro Causative
'l'lungs’ In Food
no fact Ml! is that the
houswltoutbomsbom—
video fornsllydon‘t wont-Ion
“flour. authoydotbeysroso
they “I do
ltabont. You
vats s. taste for .lt. It took a gen-
erstion or so for Americans to get
used to tomatoes. and potato. woro
for a long tune probationers for
public favor. Grapefruit. was liked
only by a low to begin with. Un-
doubtedly if we was not quite so
conservative about adopting new
tastes and flavors there would ho a.
more general effort to introduce new
and unusual fruits and vegetables.
but the process is leng and some-
times expensive.
regarding
making lettuce a mainsfay of our
diet and neglecting a half dozen
other omens that would 81“ VI!-
ioty. Chicory and ondive meet with
little demand here. ‘In rmce chic-
ory is eaten braised with brotlod
meats and is much liked for its bit-
tor taste. and sorrel. which is called
a blood purifier. is used in soups.
The Italians find fennel very palac-
able. but it. would take .1 long time
for us to grow accustomed to It.
Celeriar. though offered in many
‘vegetable markets. .is not genorslly
kmmn or liked here.
Ono vegetable which is grow“ Ind
sold in Fran-‘0 would prolmhly m
.\\‘lill more road)‘ 52.?! if once inno—
dured lxrrc. That is the "mm.-
mut" pm. That is, it is all eaten.
just mi ihe string bean is all eatul.
It is pickcll .ls N-‘lll as the peas have
formed, is wry tender and of de-
licious flavor. Perhaps we shall
.havo it in our ninrkcls before hf.
Our Light
2 Breakf‘ acts
5AM They letter Than the More
. Subotsntisl Sort?
A,
i 01‘ long ago a doctor of wide
3 reputation announced that‘s:-
. . ter studying tho‘dletsry habits
o: numerous individuals whose
health record he possessed. ho had
come to tho coach-ion that usually
the very light breakfast was a mis-
stake. He referred to the "eofrooand
in roll" or "too and toast" arranges
intent adopted by many Americans
{within tail-l: recent years. This is
,undoubtcdly a European fashion
{that we have adopted; our hardy
.colonlsl ancestors or our grandfolk
iflfty years ago would have lelt that
lsuch a breakfast presupposed inval-
l
I
lldism or a vow or fasting.
i They Choso Wrong
’ Of course the fact that favored
ltho popularity of the vary light
[breakfast was that many pox-Ions:
ihad bmkfutod very 'much too
.hcavily. They had chosen just ex—
!actly the foods and the combinations
icf foods that are not best chosen
do:- the meal that breaks a night’s
fast. Moreover. your country four
-who had somehow got away with
‘thcir pancake and fried potatoes.
1trrullcrs and apple pie bro-Haste
Hound that then. things disagreed
1with them-when they lod'tho more
{sedentary life of the city. in a way
:tho light breakfast has been a do-
zunorthoshlfungotthopopulatlon
=from country to city.
! it is quite possible to cat s. sub-
:stanttsl breaklsst that is not too
heavy. Ono authority gives this
rule: never oat raw or acid fruit
when you are going to eat cereal
and milk. Don’t shift tron: s. grape-
'fruit to oatmeal and cream. Don't
-hsve too much starch. If you at
cereal don't feast on muffins or pan.
icakes.
1’ How About Pancakes?
7 Pancakes as a. Most dish have
ibeen maligned much of fate. Per-
haps with reason. Hm. you
may be one of those who tool no
‘bad results from them. Undoubtedly
:the chic cause for their bod revu-
alien is the fact that most persons
:omother them with syrup or sugar
and then eat about three times as
.many of them as are consistent with
3 good health.
WITH ICE CREAM
Walnut Hot Fudge .undoo‘
Place a boil of walnut lco era:
in a glass dish and pour over it hot
Moo. Top with whipped cream
and chopped walnuts.
"Walnut Sundae
Place shall ofiwolnut too or“
in'a dessert dish and pour over it
curs-ant syrup. Top with whipped
momondwalnuts.
strawberry Guano
Place a ball or ‘ to.
cs'esmiuosmolidlshsndponrm
it strawberry syrup and era-bod
strawberries. Top . with whippod
cream and whole strawberries
Snowball”
m s. lorIo lull ofvonlfllcl
in a dessert dish and”)
wit agonorousportioudfw‘hlppod
crosm.maldngittntoabollshopo.
Ohooolsto Marshmallows Condos
Placesballofebocolsteicom
Lou‘s-eponrmltw
’ if“
"' ‘* ~» r;
H”.
(
Norwalk Chronicler