.w—‘is.
“‘J... .N -V,
s
r.
. Rabbits and Geese Are NowIt‘he'Chos'en.Pelts
Th‘ lh t' VinegarWill Do
Cures Fatigue 1 ' Whitsns Potatoes ‘
0T everyone knows that after cl That bane of the housewife—old
N heavy day's work. a long walk. potatoes that persist in going M
or anything that tires the mus- when boiled—need be a bane no
cles and brings'aching fatigue. there! more. A teaspoon of vinegar added
is nothing better than a warm bathlto the water Just before it boils
to which has been added a table-gstops the blackness. There is nov
spoon of vinegar. Aches and tatigueltsste of the vinegar, by the way.
depart. ’ nights-as Metal
. l -
Rel-eves Coughs If you have much steel to keep
And if you. or yours. have one of i bright you may halve the labor and
these tickling and tiring Oman-[get a quicker and better polish it
coughs you can cure it by taking a. you fire wipe the stcclwork over
spoonful or two of vinegar and;with a little vinegar. Leave it on
honey. Ordinrlr.v hiccoughing. too.lfor a few minutes.
can be stopped by eating slowly a
spoonful of brown sugar and vine- ' When Things 3°" 0""
an r. If anything has boiled over on the
range. and there is a nasty smell.
_ ' a few drops of vinegar thrown on
l‘ormtnrc. WNW-G 0“";l “if, "“1? - the place will at once end th: odor.
:Jr hetero pollslllnr xvi t en in e' '
’ ‘ For Cake-making
mnl‘e brilliant and lusting~ shine!
l? El:.l\c.< the labor too. for but. 5388!" now cheaper. but “w
lz‘tL-i- “(ill-ow grease" is required. :bo noted that a. dc...“ awn!“ of
.vinegar added to a gill of milk will
'answer the same purpose as two
Vinegar is also a dyerevivor. Any,0888- It 1' impossible to make a
cotton iabri-~ nl' rmi or pink. orllghter cake than one made with
which thc color has faded. can bel‘lncsar! Try it.
r-uivcd tn its original hue almost if. cum Bruises
-. Lill'mapfimn ui‘ vinegar be added to‘ '
tin: ilsn‘nz water. i 09° can Du: up With I. knock or
‘ .a blow. but the disfiguring bruise
Improves Gas Mantles and Wicks i'hat 10110“ 18 “0‘ liked! Yet a
glittle vinegar applied on lint. will
Th0” delicate ”1mm“ man- stop a bruise. and will also remove
”95“““11 355‘ m'JCh 103$“?- and 51“” the discoloration from a developed
.ttrr light. if they are soaked forlruise.
five minutes in white vinegar. thenl
allowed to dry. and then burnt off;
in the usual way. ; If you have been doing ”In.
New oil-lamp wicks. too. Shouldfumateur painting and “mottled” the
always be soaked in vinegar, and windows a little. boiling Vinegar
dried. before being used. The light.wm remove the marks. however
is better. and here is no smoke. ihm they may have dried.
l
Polish. Furniture
Revives Colors
Removes Paint
is better. and there is no smoke.
~ Preserves Most
1 Most housewives know that a
joint suspected of being on the verge
T00 MUCl'l"Or of going bad can be kept sweet it
. wipd over with_ diluted vinegar.
Too LittleuVeal
IT is the contention of the English
that the French eat too much.
veal. while the French politely}
insist that the English confine them-i
selves too much to beef and mutton.j
Perhaps the same might be said of l
the American. We seem to have a'
prejudice against veal. feeling either.
that it is a poor imitation of some
other sort of meat or not so whole-‘
some as other meats. ‘
Possibly the difficulty is largely.
with the way we cook it. . The‘
Erench cook could give us many,
suggestions in this regard.
One of the moat generally likedl
dishes made from veal in Paris is
veal "en paupiette." .
To make this you will want sev-l
eral veal fillets—about two or three
inches wide by three or four long.
They should be beaten with a. wooden
go '/
«V, .-
i. TobbLGKf‘igwoLd
‘, ‘ “f
Agirlwitbstastofororki-
-nafityhnsnveryclevergoosefor
‘pd. mmmmm
nblnoorpinkortnnrbbon—
arlbbontohsrmonisewithbsr
melothes.fleisqniteunctnhle.
andindcedhasnfewiitaletricks
whiehbelikestoperform.
Andanothesgirihnsnpcefon
—which. needlas to say. she
rebedfrom babyhood. Shehns
beenhowntocseatets-esnemlous
sin-prbe-bywnlkingintosroom
withafosskinaboutherneck—
holding it together by front and
beckpsws—sndthentskingitofl
ndletdngitscampcrawny.
(-
mallet or. lacking that. with n pomtoj
masher. Now sprinkle with a little.
salt and pepper and lay on each fillet 3 Fl pe M
a. strip of bacon. Roll each. tie it]. ap r anner‘
securely and dip in flour. Melt a! as word {upper gum out on
little butter in a saucepan. add some: I n piece of English slang. used
chopped onion. half a bay ‘leaf. a‘; to designate a girl at an awk-
fPW leaves 0f parsley and a leaf ofuvard in-betwccn age when she was
thyme. Brown each roll 0! Veal ', neither little girl nor young woman.
carefully in the hot butter. add a;she was apt to be ungainly and
cup or two of stock made from thelovergrown. Her parents said "she
trimmings 0f the "981 in making the E was all arms and legs." and she
fillets. and pllt in a. casserole and.realiy was a “flapper" in quite a
cook for an hour or more. or cook'literal sense of the word. She was
in II closed P01 On the back 01 a 0081 too young for long skirts and looked
stove for several hours. if you like i awkward in short ones. and she was
you may add a little savory stumns' trying to learn how to put up the
instead of the bacon. man- that she had worn in a pig-gall
Veal Crequettes or hanging down her back.
3 e i The flapper of today makes no
loan“: bSK-e (in: Effim‘gkfgmgeflflsuch effort. She is more than con-
broads. also cold and minced. oneltent to keep her skirts short and
cup of cooked rice. a few drops of!°h° wears her hair bobbed as she
onion juice. and minced parsley,th worn it in childhood.
celery or thyme to season. Moisten]
with a little rich veal stock. and heat old-fashioned flapper we“ dug to
0"" “1° fire. Add salt and Mpmnmvkwardness. The weilvbred Eng-
and one beaten egg yolk. cook forllish girl especially was self-conscious
one or two minutes and turn out on x in the society of her elders because
a dish ‘0 C°°1- . {she had been kept in the nursery
When firm and cold. tom: intoiOT romping out of doom We hear
croquettes. p‘ear shaped, stick 33a lot about the bad manners of the
clove in the small end. to simulatelpresent-day flapper. These bed
the stem. roll lightly in bread: manners are of a diflerent type.
crumbs. then ln'bcaten egg to which 1 She powders her nose in public and
The faults in the manners of the-
a tablespoon of milk has been added. "notches" her stockinss in class-
again crumb and fry in smoking hot
fat until a golden brown.
Vssl Goulash
Fry, a tablespoon chopped onion
to a golden brown in a tablespoon
olive oil or butter. Add a pound
lean veal cut in inch pieces. Season
with salt and paprika. sprinkle with
a tablespoon flour and stir until
slightly browned. Then add one cup
simmer
stock or water. cover and
for an hour. Add one cup diced
raw potatoes and cook fifteen min—
utes longer. ' Add a tablespoon
minced parsley or green peppers.
cook five minutes more. then serve.
Veal Cutlets Broiled
Trim and wipe six loin cutlets.
season with pepper. salt and one
tablespoon salad oil. turning them
several times. Broil over a slow tire
five minutes for each side. Serve
.on hot dish with Maitre d‘liotel
Butter. , .
Veal Loaf
Three pounds lean veal. one-third
pound fat salt pork. one egg, four
roiled crackers. four tablespoons
, cram. one-half tablespoon ' lemon
juice-one‘tablespoon. salt. one tes-
rpoon pepper. few drops onion juice.
Wipe veal. reniove skin and mesh;
braces, and chop fine with the salt
, pork. Mix all ingredients together.
pack into a bread pan. brush with
white of egg and bake slowly for
two and one-half hours. basting with
melted butter.’ Remove from pan
and cut in thin slices for serving.
room or on the tennis court because
she thinks it is smart to do so. She
combs her bobbed hair anywhere. in
the theatre. in the street car. in the
iofllce where she is employed.
The interesting thing is that al-
ready the bobbed-hair type of flap-
per is becoming a little out of date.
and her manners that once shocked
iand interested. now bore use. nabbed
hair is in vogue. but combing it in
public certainly is not. The over-
boid. over-frank. rather rude young
woman of today may soon have to
step aside for a wow group of
girls who realise that a young
woman is never more charming
than when she is s. little demure.
and does not hide her natural mod-
esty and sweetness under a bushel.
PASTRY SANDWICHES
Roll out some Pun-Paste very
thin. Put half of it on a. sheet of
tin: butter it over with strawberry.
raspberry. or other tine kind cf pre-
serve. Cover this with the other
half of the paste: press the edges
together; trim neatly. and score the
surface in squares with a knife.
Bake in 'a quick oven fifteen to
twenty-minutes until. golden brown.
When nearlydonadrawtothsdoor
of the oven: brush the surface with
alimeyolkofeggmlncdwitbafew
drops of milk: sift powdered auger
thinly over the top. and return to
the oven until nicely colored. When
cool. cut it in pieces where you have
marked it with a knife. t- ‘-
. .mwmzm 2711'... . .
DO YOU AGREE?
'1‘ among married folk who have been wedded for 5 number
of years. those are playmates are the happiest? lattice Wayne.
who holds to thisppinion. says: “Married couples who shale
a love of dancing. of hunting. of gardening. of travel. of music—
what you will—are able to count on cshilersting hours of
nuclouded happiness and refreshment."
That lovers are much too interested in each other to dance
really well together? 'They do not pay suilicient attention to the
dancing. , The writer who makes this statement goes on to say:
“Exhibition dancers fox-trot and walls for years losing
their hearts to each other ally more than they low their balance in
a step. Dancing has become an art to be taken as seriously as the
playing of golf. and with this development. yet another fragment
of romance has gone from life." -
That modern-women are more cheerful and poses.
spirits than women of some years ago? Jane Taverner. who makes
thh statement. continues: -"But our wider knowledge of health.
our interest in games and hobbies. our greater opportunities do not
“provide the only explanations. ‘
“There is dress. for instance. It is far more deeds-save than
itusedtobe. . . . lnourorsngoand crimsonandjadegreen
oftoday.howeasy itistobehappy! . . . Colorhasprovedto
be one of the best cures for depression yet found."
That “the plaineet little dowd . . . if she has a heady
mawnmmandagracefulmanner.canaflordtosnaphsr
Ingessatthegrestest beauty of the age?" .
ACUBIB’I' PARTY
A few weeks ago at Monte Carlo.
in France. a novel scheme of award-
lnsnriseswasmsdeuseofatons
of the fashionable restaurants. The
dance floor was divided off into
squares—the whole looking like an
enormous checker-board. Each
square was numbered. Every once
in awhile during the dancing the
orchestra would stop suddenly as a
sign to the dancers to stop and re-
main standing where they happened
to be. Simultaneously with the stop-
ping of the orchestra someone drew
a number. corresponding to one of
the numbers on the floor. and the
lady who happened to be standing
on the square so numbered received
the prise.
This was part of a large and gals
Cubist party. Not only was the
dance floor marked off into cubes.
but the lights were covered with
cube-shaped shades and the menu
cards at dinner took the form of
cubes made of silk. each side of
which was of a diffs-ant color—Nio-
__ .
let. green. orange. red. yellow or
rose.
‘ 'MONDAY
- m
Stewed apricots
Oatmeal and cream
Left-over beef and rice man-us-
Stewed tomato“
Bread and butter.
Bacon and fried eggs Toast Cake W (you
Cause Dinner
luncheon Roast leg of lamb lashed potatoes
Baked sueeotash ' Canned peas
Whole wheat bread and butter Onion “1“]
Lettuce salad Prune whip
Crullers 'l'ea
Diner mumps!
flinced turkey on toast m
flashed brown potatoes mg.
Prepared cereal and cream
Potato cakes
Rolls Coffee
roman Tonto soul! .
Onion sandwiches
Bananas . Corn fritters
Col-snakes and cream Nuts and raisins
Soft boiled em ‘ Dinner ’
Rolls Coifee Celery stoned with
Pimiento .cbeese
[luncheon
Tomato loll! salad Casserole of left-overtlalsb. rice
Whole;wheat bnad sandwiches
Cream chgese Ssltines 333.33
oeoa uddins
unsea- . m ’ _.
, Vegetable soup FRIDAY
Lamb chess recalloped potatoes m
Creamed oniOss ‘ Canned peers "
Worm-0 Cereal and steam .
---e- - "pared heel-tag
may a?“ . c.
‘ Am“ °° . French toast 'Bseon‘
. . bacon lettuce salad
French toast Cotes not chocolate ,‘ Wafers ‘
TWENTY- ONE MEALS
Diana
Young onions
Small fish fried in deep fat
Beets Spaghetti with toma'to ssuos
Chocolate cornstarch pudding
“TU EBAY
m
inked ”Dies
Cereal and cream
bacon
Corn bread Codes
luncheon
l‘isb salad
Rye bread and butter
Ina-ever chocolate pudding
Cake Instead of
Away From the
Orient
——
w. ‘5 I'll-he . new"
“Modulating“
OR many years we have been
very much dominated in our
ideas of design and decoration
by the Orient. All through history
there have been periods when Occi-
dental thought and taste have been
under this influence. Hundreds of
years ago the men brought
back Mental ideas of decoration
when they returned from the Holv
I‘M. Napoleon's hm cam;
paigns brought about a wave or
Orientalism in French design and
decoration. Donens of other his-
torical events have similarly tinged
our fashions in clothes. furniture
and decorations generally with tho.
art of the East.
Recently we have been much pre-
occupied with Orientalism. But
there is no doubt but that the ream
tion has set in. True. there is still
nan enormous demand for Oriental
rugs. but hens and there you will
meet a. Winning Women who
fesls um some otha‘ sort of floor
covering hotter suits her. purpose.
One young woman who is nefurnis‘n-
ing her drawing-room has decided to
transfer the Oriental rugs trom that
room to the twenw-year-oid son's
sitting-room bedroom. using s.ngle.
toned taupe rug! in the drawing.
room instead. This floor covering
is really in much better keeping with
the decorative scheme she has in
mind.
Perhapsagoodmanyoftuareof
one mind with Kr. Bakst. the Well-
known designer of scenery. who said
recently that he was "tired of the
sersglio." “i want fresh air. fresh
inspiration. open spaces.” he is quot-
ed as saying. “I am going to let in.
the out-of-doors in these new de-
signs which I am doing: I am going
to leave the hothouse atmosphere
. behind."
2Black Silk Bed
Sheets? Certainly
S white as a sheet may soon
be an expression without its
old significance. for sheets are
no longer only white. The fashion
started several years ago when a
number of brides arranged to hav-
delicately tinted linen sheets to go
with the color schemes of their var-
ious sleeping-rooms. There were
also linen sheets of white with hem
and monogram of violet. rose. or-
chid. green or yellow.
The American girl who wanted to
copy this old-world fashion found
to her disappointment that colored
sheeting was not to be had in this
country. Any of the tinted linens or
cottons of the right texture were not
wide enough to make sheets 50 the
Bread flyoung women who had set their
{hearts on having tinted sheets got
said it. but the historians usedI
to the dyers to be colored the de.
PERHAPS Marie Antoinette never, regular sheets or sheeting and sent 1:
to tell us that when she was'sired shade.
told that the downu'odden people of
Paris were in misery because they
had no bread to eat she said. "Then
why don‘t they eat cake?"
The comment was told to show
just what a light—headed. unwmps-
thetic creature the wife of Innis
XVI really was. But it seems that
there are women in Paris today—
some of them visiting Americans—
who hold to Marie Antoinette's ideas.
concerning cake as a substitute for
bread.
Bread. you know. is terribly dear
Just at present in France. There is
enormous concern about it. and
many people have given up bread
asamatterofeconomyorasapro-
test againn the high price.
According to the statement of a
baker in Paris. Parisinns eat lus
ll fattening.
Now as quite a novelty we are to
have colored silk sheets. which are
regarded as ind! interesting. as
heretofore no silk looms wide enough
to make silk fnbric wide enough (or
sheets have been operated in this
country. You may have them not
only in the pastel tones that you
Win with the boudoir but in
orange. fuchsia. emu-aid as well.
Theyanalsotobebadin grayand
in black. Extraordinary as it seems
black sheets have already been used
quite a bit by certain faddy French
woman of flashion.
,Good Desserts
Fruit Tepieos Pudding
Cook W cup of pearl
tapioca in one quart boiling salted
water in double boiler one hour. or
till soft. Pour it into a deep baking
dish custaining seven pared and
W and.» «peaches. quinees. or
pearl. or one quart rhubarb cut in
inch noses. or half a pound or
stewed prunes. Add one cup of
“it" and bake till trait is tender.
Serve hot with-cream. Or. use fresh
m (I m “liking no cook-
lnt. or one cup of any preferred
”.mmeflrtb-nintotha
whites tour eggs. altar-usual '"h
a cup 1 “My g-rated' cocoanut.
mm to taste with grated nutmss
cups. and bake for twenty minute!
inamodcaiemsutingthscuvfl
panbslffullofbonmsntfl-
mmmwthwdw
and-we.
‘7 Caramel Custsrd
Heathsifacupofsugsr inan
iron W and when 1‘ ‘5
mud and hrk brown. Put it ”1‘“
I mould and line the mould with
”Width-lianhourand
Norwalk Chronicler