Evening sentinel, Tuesday, April 14, 1925 · page 9

 

 
 

Color in the”;

Kitchen .
Calm-e Are A; Clean As wants";
If They Are Kept Clean '

OMB women have an idea. that3
the whiter they cu: maize their
kitchens the more clunly the?

will be.
enameled woodwork. white cabinets
and white-tiled floors and walnu-
cote. They have white utensils and
men select a. stove with as much
white about it as possible. WelL’the
only reason why white is any slower
than any other .color is because it
:ilon‘s the dust and spots a little
sooner than anything else. and we,
therefore, assume that it is cleaned
more regularly. But it isn't to be
supposed that you will fail to keep
your kitchen floor or walls clean
qu’ because they are painted or
shamed a color that does not show
spots as vividly as white.

Bright and'cheertul colors. as a
matter of feet. have a. decidedly
i’lieerlng effect in the kitchen. Yel-
low is a good cheerful tone for the
u all. and you will do well to select-a
clear buttercup shade instead of one
of the buff yellow touts that are
more often chosen but do not have
so cheering an effect. Green is an-
other good choice for the kitchen
wall and one that is especislly suit-
able tor the’ kitchen in warm
“rather. Ellue may appeal.to you.
But don't select gray or buff or
White for the tone of your kitchen
null,

..~4-

 

 

Checked Curteins

. The fashion new is to have;
checked colored curtains at the:
kitchen windows. A good plan is toK
=:-hoos-.; the material to match the)
color of the wall. though blue and;
white check would so with a yellow:
wall. There is a sort of heavifl
milled cotton that is sold especially}
for the kitchen curtains. These may!
hang straight from the rods or you.
may have curtains with ruffles at
the edge. These _a.re nicely made
from gingham. ' ' .

The thoroughly up.to-date plan is,
to have the linoleum or other iloori
vovcring fitted all over the floor;
leaving no wood showing. 0! coursef
this is a little expensive, but in the-
long run it is the best plen. Don't;
feel that you must choose an ugly:
pattern Just to have it durable.
There are patterns in imitation of
Nice that are very neat and smart
looking. ‘ f

Bright Paint '

To give the kitchcn’an added note
or color why not paint the table,
chairs and bench, steps, etc., all
some nice colon—blue or green or
possibly black with a. contrasting
Ettlye of color. Even quite old and
shabby pieces can be made to look
x't-ry attractive in this way. The top
of the kitchen table may be covered
“’lth oilcloth or with one of those
enamel metal tops that are so dur~
able and clean. One housewife 'I.
know has a. piece of the heavy check 5
cotton material from which the:
kitchen curtains are made out a. little;
larger than the top of the table;
This is hemmed end she Uses it t’ori
rt table cover for afternoon: wheni
:0 cooking is going on.

 

 

“'IIH ROCKS AND GRASS

\‘i'e Americans do not make use
of rocks so much in our gardens
as our European cousins do. Un—
ll! quite recenty the only thing
that we thought of doing with a
rock in the garden was to throw
it as far as we could—~or. if we
were considerate of our neighbors.
to put it in the wheelbarrow to be
toted off to some vacant lot. Rock
gardens have appeared in many
suburban and country places. and
the versatile gardener nowadays
usually feels that in one corner of
her garden there must be a colleCo
tion of rocks with plants that like
to grow amid rocks. The English
gardener often makes use of a‘
little pile or group of rocks to;
form E bit of a mound to hide;
some unsightly object—4: drain;
pipe. fertilizer heap or something;
of that sort. The rocks are piled;
up with rich soil placed between;
and in this soil little vines or rock;
plants are allowed to grow. Some-5
. times grass is used in the crevices,.’
giving an attractive bit of v‘erdurei
against the gray or brown of the.I
rocks.

 

 

 

 
 
 
 
 
 

' "It’s

T8 time to get ready for summer
-—a.nd one thing to look after is
Your cushions.

Perhaps they need replenishing.

Perhaps they merely need recover-
Thoy aspire to white- ins-

There are, first} the cuchione for

garden and veranda. The shops are
full or appropriate cushions for these

plaCes. But it you want you can
buy the materials \ana go to Work
to make your own.

Glazed Chintz is used a great arm

READ is one of the «3th tons
B of foods of which no have req-

ord; fashions and {ads in dict“
has "0 1”,;

cOme and go, but bread g
over. If it is not still at

 

 

“lolly ill".

:tafi‘ of life it is as much the estal‘i.‘f

as any one article of all: can be.

But our manner of eating oral 59V\'»_

ing bread has altered ctxuszllcrd‘rb'
in the last hundred years.

A hundred years ago it was
considered good form to use
as a sop. Gray): and soft vcgc».
were usually taken from the plate if)
this way and most pcrson: thought
no more of sopping up their soup

 

 

with a piece of bread than of taking’
A very grunt lsul'll- .

it with a spoon.
her of peasants in Europe will mak-
use of bread in this way. Economy
is effected thereby when there r: a.
shortage of spoons.

Many persons do not serve irrad‘

at dinner. It :s not considcrrni cair-

 

frxl .3'

for garden cushions. The best thing
about it is that it does not mind a
little water. And although one
would rescue a glazed Chintz cushion
from a. thunderstorm. still a. little

At all ‘events, get to work- to{ dew or a few drops of rain would
put them in shapevfor tho. coming
season. \

I not hurt it. ‘

i There are saddle-back cushions——
like the one the figure holds-made
0! glued Chintz for the backs of
garden and veranda chairs. They
must be filled not too full. and they
should be filled with a soft filling, so
that they will not be bulky. They
are made with two thick ends, thin
in the center.

The sketch shows many lather
"ushions. including a frilled set for a
chair back and seat; a fan cushion,
several flat cushions with applied de-
signs cut from chintz: embroidered
cushions and some that have point-
«1 dcclgns.

 

1.

 

row: for :2 formal dinner. and some?
gl-ersons past their youth have foundi
or have been warned by their doc-3
tors, that brand,- in addition to a?
hearty meal. is fattening.

However. bread remains a main-

i
,cay of our diet.

:

 

iwrath. Yet in ccnturivs l

 

 

 
 
 
 
 
 
 
 

 

Dressing To Your;

Income

1? Congress should pass a law pro—

Time To RecoVer , Your Cus f «.0113

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Succulent and

armors so much suggests
spring to some persons "as
cucumbem.

There is something about their
crisp, succulent coolness hut in el-
wtys refreshing. And in thue days
when almost any vegetable is con-
sidered wholesmne there is much

thcrciore. if we like them, we praise
them without ember-ms ent.

Cucumbers. too. are r tirely in-
expensive. . They suddenly appear in
market at e. reesanoble price. and
we begin to indulge our taste for
them often earlier than we feel that
we can afford asparagus.

There are a. good many ways of
using this green vegetable. perhaps
best at all Just sliced thin,” and
served with-French dressing or with
lemon juice and salt. Some people

 

 
 

 
 

ixlbitlng the nearing o! scdlsl’Lln}

thaLS by any person living on!
*Icss than a. ttn-thousand-dollar in»
wrome, or prohibiting the filming; of
E5iutomobilcs by any person who did
not possess investments. capital or‘
thou—z

 

real estate to the value ct‘ f‘
sand dollars—~we would me up in
.0 lu‘

 

kings and parliaments have dared to

‘mslte such laws, when I‘m-3' would

.certainly not have dared or cared to

COCOANUT PUDDING
» < l

Heat a quart of milk in a rlouble'
ba-ilr‘r with a pinch cf cult and half
'a run of sugar. 'f'hif'iien with three
lithicspcwms n: ('(hrllslarth rubbed
smv’voth with a little cold chill-t. su‘r
while cooking for fifteen minutes.
Add tho yolks of four eggs mil
‘t nten. a. cup of grated roccanut.
vl vanilla to flavor. Tdrn into a
1.111“:er baking-dish, cover with
fmcringue. @prinkm “‘ilh grated co-
»coamli, and l-fliac- until puffed and
‘ brown.

1

 

 

 

 
 
 
 
 
 
 

 

like.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

l-IlNG SHOES “ "7

 

VV

c“

 

1

¢.Wmm. «mom... ‘

(

 

 

make laws attempting to rohibit
the use of alcoholzc drinks.

One wonders whether such sump-
tuary laws, as they wore called, did
not have some good oil‘s-ct.

In the reign 01‘ Edward 1V, persons
who did not enjoy a yearly income
01 forty pounds or over were pro-
hibitod from Wearing girdle-S «:5 gold
or silver or ornamented with lii'u‘ie
precious metals. No one of loss
rank than that. of Fl. lord was per-
mitted to wear “expenrix‘ely short
jackets or gowns"~~noi L-ctzrmsc these
were expensive but Misuse hey
were considered indecent. Persons
under the estalc: 0! lord: were also
refused Permission to wear points on
their shoes-more than ten inches in
length. No yeomzm or pumtm under
that degree was permitted to Wt‘ana
stuffing under his doublet

In the reign of Henry \‘II extrav-
agance in the use of blur}; goods for
mourning costumes had nmhcd an
alarming point. So. the law was en—
acted permitting only dukes and
marquesses as much as sixteen

lynx-(is. An earl might have but four»

teen yards, viscounts twelve, barons
eight, knights six, and all inferior
persons but five.

The only measures that we have
nowadays that might be compared to
these sumptuary laws of old are
rules and regulations made by man—
agers and directors of certain stores,
factories, schools and other institu-
tions. Certain hospitals do not per—
mit am to wear bobbed hair.
Almost am: they are not permit-
ted to weer earrings or other
jewelry. save one ring and a watch,

 

 

i

éTWENTiONE HMEAESWZWEEK

? ' MONDAY
‘ Breakfast
p Oranges
Prepared cereal
Poached eggs
Toast Collee .

Luncheon
Turkey giblet soup

Cream

Lettuce mayonnaise sandwiches
Ginger cookies Tea
Dinner

Bacon and cheese appetizer
Cold roast turkey Crabapple jelly
_ Mashed potatoes
Spinach a la creme
Chocolate Bavarian cream

TUESDAY

Breakfast
Prunes
Prepared cereal
Omelet
Sally Lunn
Boston baked beans Tomato sauce
Apple sauce Ginger snaps
Dinner
Tomato bisque
Lamb's tongue with tomato sauce
l Potato croquettes
Creamed onions

Cresm

Cofloe

 

W EDN ESDAY

- Breakfast
Grapefruit
Griddle cakes Sausages
Coilee
luncheon
Parsley omelet with tometo sauce
. Mixed fruit
Hot chocolate Nut bread
Dinner
Radishee Olives
Baked ham Scsiloped potstoes
Baked eoifee custard

. mums!

 

ithink the cucumber is more digesti-

 

 

 

Corn bread Cofiee
Luncheon
Salmon salad Onion sendwiphes
Prune whip Nut cake
Dinner _
Sliced raw onions
Fried fish fillets
Potato balls with minced parsley
Scalloped tomatoes
Buttered carrots
Cream tapioca pudding

SATURDAY

Breakfast
Bananas _
Corn flakes
Minced fish on toast
Graham muffins 'CoiIee
Luncheon
- Vegetable soup
Minced ham sandwiches
Canned plums “’afers
Dinner
Macaroni au gratin
String beans
Lettuce salad, Russian dressing
Canned cherry pic

i Soft boiled eggs

1

Roast real

 

SUNDAY

W
Baked apples and cream

Broiled bacon Creamed painless
Codes Hot rolls '
Dinner

Grapefruit cup
Roast leg of lamb Canned peel
Delmanioo potatoes
Shortcake with fresh strawberries
or strawberry jam
. Sum
Veal salad
Cream cheese
Strawberry
Iced chelolnte with whipped cream

Wafers

 

SMALL FASHIONS

Chilton tunies appear in some
of the new ensembles.
smartest when they m‘seooxn-

thug mbefore.‘ You know great
strides have been taken in the col.

 

When Cucumbers Come
To -Market ‘

é-There Are Many We

lose talk‘ of the indigestibility of
cucumbers than there used to be;'

s

to Use These
efreshing :Vegetsbles

his 1! it is first wilted by soaking in
strong salt and water. But most.
people prefer it simply the-roughly
chilled and then iced very thin.

In salads. cucu here are particu-
larly good. Here are some good
salad recipes calling for the-m.

With Tomatoes

Slice tomatoes end arrange them
on lettuce leaves. Add sliced cucum-
bers piled lightly on top of the to-
mato slices.
French dressing and sprinkle gen-
ferousiy with paprika.

 

Cucumber Salad

i

5 Dice cucumbers instead of slicing

'and add half as much diced celery.
Serve With French dressing on lot-

. tuce.

; Cucumber and Onion Salad

Slice two cucumbers and two Ber-
3 muda onions and let stand separately

in cold water for an hour or 50.
Mix a. tablespoon chopped paisley,
fwo tablespoons olive all, one 2.1le-
sponn vinegar. one-fourth teaspoon
salt and a dash of pwg-z'w'
onions and cucumbers 1.14 .. on let-
tuce leaves and add the dyt—Esmg.

Cooked cul-umim-z-s in various
forms are good. There is, i-u' in—
stance, baked cucumbers.

j

Baked C ucumbere

Pr: small (‘U'lll’uhr‘zt‘t and "u' rt
:.;..~ from mu:- >161" '

 

3i.“’i:""l
.§:S.d<‘. Yul. v.2“:

" .ed'TU cal-x m" .\ "d

r! ‘ the "L‘I‘Tll’libfir

Lunar-d

 
 
 

viris
‘ ’t‘l‘

.lu» ‘ .17“

 
 

'; it 1!: lin-
tfze "Elf'tlrnber

 

 

 

crumbs bru‘vn. Serve “-th .» Gran-1 .
Exciter saucr lithrr-d wax!) u

The“ th‘tre are Fl‘u'nd .-... ’crs,
.mmln 3.. inflows:

Stewed Cucum bere

Stew pared cucumbers. cut in
quarters or in thick slices. for fifteen
minutes in a saucepan with :1 km»
vav er and :1 mint-ed shallot ora small
minced onion. Pour off the water;
'stir in a. little flour butter, and salt:
heat for about three minutes and
then serve.

g And ace-.her recipe for stowed
cucumber: produces a qui'e dlifcrcnt
dish:

Cut the peered cucumber in thick
slices and try brown in a little but—
ter. season'ng with salt. pepper and
a little minced onion. (“over smith
{stork and simmer gently for half an
‘hour. Just before serving squm 2e :3

little lemon juice into he pm;

i Ont»: in awhile fried cucumbers
fare especially good They make 41.
zsuitabio accompaniment of any
_minrcd or bashed meat dish for
‘Yunrheon. They are also loll-ions
with broiled or roasted chi-“ken.

.........M.....e.. c... .

Fried Cucumbers

Cucuznbers are delicious cut in
rather thick slim. dried with a
ttowei, dusted avith salt and pepper.
dipped into beaten egg then in
‘crumbs. and fried. Serve with hash
:or minced meal. ' ,

i

 

“A8 OLD AS SOUP"

_ For” no implements of compara-
‘tiveiy recent introduction.

. Spoons. so it has been said, are as
1old as soup.

, From the earliest times men have
ftormed shells or pieces of born or
.wood into shapes somewhat resenr
bling our present—day spoons and
have used these to eat liquid and

’ fisemi-liquid food. But two hundred

years ago forks were a novelty in
jthls country. and when the first
fColonis‘s came to these shores forks
jwere almost unheard of among Eng-
f Heathen. .

3 So when you look at the pieces of

gave: set before you at meal time.
gthinkoftheknfleandthespoonu
Egbeing very. very ancient implemenzs.
.However. while spoons have from
’early times been set upon the table
at meal time, one for each diner. in-
dividual knives, save these carried
inthepocketsotthediners.sreof
fairly recent use. But the fork is
the child of modern times.

 

HUSH ROOMS WITH TOMATOES

MMmM.nrmtmtou
“Mammfednnmin
slicen'anthestanoteach. Scoop
outnportiondtbepulp'ithntew
memsprlnkiethecsvitynghtiy
with suit and pepper. Tske button
W«m the stems and
rub at! the outside covering with a
bltdclunflannddippedinsllt.

revise-them, time, were cut as.
'“hswmw,hyon
”and.butterora
wmamutm‘ sndbehe
“Ill mmmummg
Mel. Somewhat.

 

 

F

Dress with plenty 0!,

Drain »

 

fi"r,“‘j\:‘¢pl‘“w45~‘m¥ r“ l :1.“ '21. :- ‘ ' ' .