no YOU MAKEYOUR
W F ‘ -f .
you CAN HAVE Thain PORTRAITS corlso To name
. CHEER AND CHARACTER TO YOUR WALLS
'l‘ is perfectly possible to put
1 your ancestors to work for
you. ‘ .
That is to say. you can engage
their services in behalf ,of beauti~
lying and making interesting the
Walls of your room. Make them
‘decorative. in short.
‘ This may be done in a variety
of ways. liere is what one woman
, did: _
As a starter she had only two
'old tintypos and three daguerrca-
types. The daguerreotypes were
' anion gthe earliest taken. of her
great grandfather and her grand~
father and his wife when they
were first married. The lintypes
were of her father and mother in
their respective youths.
The daguerreotypes were badly
iaded.\and the tintypes were both
slightly blemished with rust. .
With Dagucrrcotypcs
The first thing she did was to
have the daguerreotypes restored.
After a certain treatment at the
hands of an expert in this sort of
work. they looked as bright and
fresh as new. But of course ex.
posure to light would fade them
out . again—that is why these
quaint old likenesses are framed
With a covered device to keep the
li ht out.
‘So next thing she had them
photographed and framed. They
were slightly enlarged and some
charms that had not been apparent
in the little dagu'errootypes were
evident in the enlarged photo-
graphs. Still they were kept small
enough to seem still quaint and
dainty. The frames were care-
fully chosen to harmonize with the
period of the originals. A narrow
frame of black and gold is good,
or of brown-finished wood with a
gold line. Or a frame with little
carved flowers as part of its deco.
ration. .
if the mat around the daguereo-
type is interesting in design. this
should be retained in the final
framing. being photographed with
the figure. However. if this mat
is not of interesting shape. the
figure alone should be photo-
graphed, and then the frame put
on without any mat.
The tintypes that were slightly
rlmed could not be restored. But
they were photographed. and some
of the marks of rust were touched
up so that they were unnoticeuble.
. Then these photographs were
. framed. in lovely. quaint oval
frames. with little rings at their
tops to hang them by.
If-‘Thcy'ro Badly Painted
And here is another experience.
A man had in his possession sev-
eral family portraits. remarkable
more for age than for anything
else. They had been obviously
painted by the poorer masters of
the art of portraiture. And they
were stiff and distorted.
So he called on a modern por-
trait painter of ability and asked
her to repaint these ancestors.
The painter went to work and
turned out a set of ancestors,
painted in the manner of the bet-
ter portraitists of the period of the
originals; The result was charm-
ing. A set of. ancestors who did
not stare blindly from the canvas,
who did not seem to be rudely
carved, like Noah’s ark figures.
from blocks of badly colored'wood
- ——but‘ who had grace and charm
and-life. yet who resembled in all
essential features the rude orig.
. inals of the inemcient old portrait
painter.
These pictures. of course, were
framed appropriately, and are an
interesting embellishment of the
house of the man who had them
done. Their originals were so
crude and so stiff that they were
anything but decorative. They
have now been safely packed away
—-—-for of course they are-interest—
ing curios—where they will be
preserved for ‘the future. Doubt-
less there are some people who
would prefer the old portraits to
the new, regardless of which was
better. But. the family in which
this copying has been done is
highly‘ satisfied, and their experi-
ment suggests a procedure which
many others might like to copy.
fi ,. If You Have Miniatures,“
Another way to make your an-
: costors serve you. by the way..is
~i - . . by means of miniatures. if you are
R fortunate enough to have any.
These are so charming in them-
selves that they need only be dis—
played to be appreciated. If you
, have enough to make it worth
while. and if you can afford it. a
‘ good way of showing miniatures is
in a little cabinet tablH table
with a . glass-covered receptacle
under its topfiid which the minia-
tures may be aid. Thus they'are
protected from harm and yet the
.table over . them is perfectly
usable.
(of course if you have silhou-
ettes. you have still another deco-
rative inheritance from your-"an-
cestors. These are usually dis-
played in si pie. fiat little frames.
sometimes t 0 or three in one
frame. Any good picture frame:-
will advise you about the matter.
‘ And it would be quite possible'to
I
{* ‘ have a geod silhouette maker cut
i I silhouettes from old portraits~end
then frame them suitably. ‘Of
course your old portrait ‘would
have to be properly profiled. to
make the silhouette possible.
Copies For Everybody
One very good thing to remenu
her about having photographs
made at any ancestral portraits
you may have is that other meni-
bore of the family will like them.
No more acceptable gilt could be
imagined than a set of photo-
graphs appropriately framed of all
the family portraits. You could
make a charming wedding gift of
that sort-ma set of photographs of
all the portraits you could ferret
out in your family, framed and
carefully labeled. ‘
Don't forgot the labeling. Copy
any marks on the originals. The
old daguerreotypes will. probably.
have the date and the name of the
photographer. The paintings will
probably be signed. and so will
so
u
i
\ :7:,: . ‘
.,.>.
the silhouettes. Copy everything.
as these legends add much to the
interest of the reproductions.
After Dinner,
. Then'and Now
IN days gone by it was the fashion
I'
for guests to linger at the table
for hours after the meal was
really over. "They say that George
Washington liked to sit chatting
with his guests about the table.
eating nuts. for hours at a time.
And it was not unusual for the
men to leave the dinner table only
in limo to join the ladies in the
drawing room for tea. This was
when it was fashionable to dine
at two or three in the afternoon.
There'are many reasons now
why the custom of dallying after
meals is vanishing. Servants are
less willing. or less obliged. to
wait till all hours'io clear away
a meal. In the house of humble
circumstances where the women of
the family do the kitchen work. it
is always inconsiderate to tarry
long after meals, because this only
makes more difficult the work of
the hostess and the other feminine
members of the household.
Women Want to Talk
The old idea. too. was for the
men to remain at table "over their
cups" while the women withdrew
to the drawing room. Presumably
there is no longer any excuse to
remain in the dining room, find if
there were. women would be less
disposed to leave than formerly.
Often the most 'brilliant conversa-
tion took place‘after the women
had left the dining room. and the
woman of today would run no
chance of losing this interesting
table talk.
long in a dining room after the
meal is over. In the winter the
air in the dining room at the end
of a meal is apt to be close and
vitiated and it is better to leave
for a room that has been recently
aired. In the summer. we wisely
follow the inclination to go into
the open. in the garden or on the
veranda. when the meal is done.
Don’t Wait.
if you are the hostess. remem-
ber that it is up to you to give the
signal for adjournment after the
meal, and you are acting on very
good precedent when you give this
signal a "very little while after
every one has stopped eating. The
tendency to have after-dinner
coffee served in the drawing room
or on the veranda is on the
increase. .
THE STRAWBERRY
SHORTCAKE ’
THERE are‘several good straw-
berry shortcekes. Here are
‘some of them:
strawberries. well sweetened. be‘
tween the layers. whole straw~
berries and sweetened whipped
cream on top. . ' .
Two thin. crisp hot layers of
biscuit crust. with crushed straw-
berries. sugar and butter spread
thickly between and on top.
whole berries. sweetened, between
and on top. served with whipped
cream. '
in d i v i d u al biscuits. well
browned. split open while but and
then buttered. and filled with
crushed berries. sweetened. with
a sauce ‘of crushed. sweetened ber-
u iliiililiiiiliiillilii .7 ‘
. ., >‘ ' \ ‘. S
Then. too. the custom of sitting
A two-layer-cake. with crushed»
Two layers of biscuit crust with ’
(——
'62—:
udays. the necessity of pro-
viding a diet rich in vitamins
for her family. .
livery woman knows which
foods it is that-supply the great-
est amount of this essential food
quality—oranges. tomatoes, let-
tuco and other green leaves.
spinach, cabbage. cream. egg yolk.
butter. All these foods contain
vitamins in abundance.
And with thls‘list before her. it
is not difilcult for the housekeeper
to plan meals containing. a sum—
cieut amount of vitamins. yet
meals varied in taste and appear-
once. We have not the simple
food habits of. 'ihe peasants of
some of the countries of Europe
and of Asia. We cannot content
ourselves day after day with a
meal of bread, cheese. onions. or
of rice and tea. We crave variety.
We are used to variety. And the
best interests of our digestion
probably call for variety in the
food we eat.
Cabbage ln.Abundanco
Cabbage. since it has been
shown by scientists to besu‘eh an
admirable foodreo far as its vita-
min content is concerned. has
come up in the estimation of
Americans. We serve boiled cab-
bage now..wlthout a dualm. We
eat it with a feeling of virtuous
EVERY woman knows. now-
How. Do You
Make Plentiful Use of Cabbage, Spinach, Tomatoes an
Get Your
righteousness. In the old dm.
when we served it" we made some
half-muttered remark about these
old-fashioned or countrilled dishes
that one had to have sometimes.
When we ate it. we said of course
it disagreed with us. but then. one
might as well out it.
Now we serve it and eat it
bonstlngiy. We cook it so that it
agrees with our' digestion. it truly
it over disagreed with us.
The best way to do this perhaps
is to soak therebbogo beforehand
in cold water. to which a little
vinegar has been added—ufor an
hour. so that any-lurking worm
will be driven out of the tight-
nacked leaves. Then have ready a
not of boiling water. and plunge
the cabbage in~tbiii. Cook from
twenty minutes to half .an hour.
If you wish. add half a teaspoon
of baking code before putting in
the cabbage. Cooked in this way
it will almost surely be tender and
digestible. ‘
Remember. _too. that plain
boiled spinach. drained thorougiy
and then seasoned. is better than
spinach cooked with any ham
bone or other so-cailed seasoning
agent. Some cooks are so afraid
we will tire of plain boiled spinach
that they try to doctor it up in
some way such as that of the
ham bone. But to most tastes
spinach seasoned merely with but—
~ : Let your ancestors work
for you.‘ in the sketch
are .somof photographed -
daguorreotypes framed ap-
propriately. and. on' the
sisal, a copy of a but! old- ' .
time portrait done by one ”9/, id,
. \. . ‘
of a... looser lights of at. 4459:9341»)
day. and much improved ta?“ ff,”
in the copying.
Vitamines?
a nu Other, Foods Rich in Yitamines
at... .,..,. . ‘1 y ,
tor. pepper and salt is best.
if you want variety. then after
the spinach is cooked run it
through a vegetable press and
season it with cream, or even mix
in a little well—seasoned .white
sauce. The point is. don't ruin it
by cookingit with fat.
do For Tomatoes
As for tomatoes—remember that
the canned sort have as high vita.
min value as the raw sort. You
can use canned tomatoes without,
hesitancy so _ long' as they are
cheaper or more convenient to get.
And so there is practically no end
to the variety of tomato dishes
you can have. Tomato soup-.—
either the bisque. or clear tomato
soup with rice. . or ~ a mixed
vegetable soup with a tomato
basor' scalloped tomatoes with
bread crumbs. with rice or with
either of these bases and the ad-
dition or onions for variety;
tomato and macaroni in some
'form: tomato lolly salad: and then
of course plain stewed tomatoes-—
which. by the way. will appeal to
children for a change poured over
a thick slice of brown buttered.
toast. -
The point is to remember to in-
clude enough of the vitamins giv-
ing foods in the child's diet. and
in the adult's as well. to insure
a safe margin on thorlght side.
MONDAY
' Breakfast
‘ Oranges “It.
Oatmeal Cream.
Soft boiled eggs
Toast Coffee
Luncheon ' 1
Cann'od sardines on toast
Date and cream cheese salad
Tea _ Wafers ‘
Dinner .
Vegetable soup ,
Left-over turkey crodusttos
Creamed potatoes . ‘
Asparagus'oh toast
Cottage pudding with maple syrup
TUESDAY .
Breakfast
Stewed. prunes
Farina .Crsam
Bacon "_ Fried egg ~
Hot rolls- . Coffee
Luncheon
Cream asparagus soup
» Peanut butter sandwiches ‘
Left-over cottage pudding with ism
Dinner .
Radishes‘ . Olives ‘
Lamb pot pie Mashedpotatoes
* Canned or fresh peas
Endive salad . ‘
Home-mode chariotts‘ russe
. impasse“ '
Ilrmktast
ries.to pour over them.
stun/H, .. .mw- ..,
Banana“ Corn. flakes
Omelet - '
-TWENW— 6N1: MEALS
Graham mamas ‘ Coffee
. Luncheon
Minced left-over lamb on toast
Sweet pickles
and cream cheese salad
Ginger bread
Dinner A
Bread sticks '
. 3 Veal cutlets Macaroni
French artichokes
Tomato Jelly salad "
Blane mange . .
ssrfgi.
THURSDAY
Breakfast.
. - , Grape fruit
French toast
Cellos
Luncheon
Pineapple
Bacon
, Baked beans Boston brown bread
Canned fruit ‘Glnger snaps
" . Dinner
Clear soup
Veai‘ and ricersmekin
French fried potatoes
. Beat greens Cream carrots
~ ' Custard pis
MAY '
,Broaflast.
, Rhubarb
Prepared .ceroal'. Cream
Poached eggs on toast
.Cofl“ _
Luncheon
Tomato bisque
r“.
Baked been ndwlcbss
A weak. ,
Jam Wafers Cream cheese
Dinner .
Tomato appetizer.
Fried small fish
"New potatoes withmincsd parsley
Sliced cucumbers
. Strawberry shortcako
sameness.
,. Marmalade ,
Buttered tcaotcsgroonisd potatoes
luncheon . '
Salmon salad
Whole wheat bread sandwiches
Lemon lolly - Chocolate wafers
- Dinner '
r
Grape fruit=sppetiur
Fric‘assoo chicken
Hominy Crabsp‘plo lolly
Creamed onions . '
SUNDAY
Breakfast
Strawberries
Fried hominy ‘ 7 Bacon
Coffee cake, Coffee ,
. Dinner
Baked ham
Sbiunch . Canned corn ,
Chocolate layer cake . Ice cream
. new new onions '
Chicken salad
Toastedwaf‘ers . Saratoga chi
currentz lolly . Wafers
Chocolate pudding Custard sauce
Scalloped potatoes ,
Griswold——
Cottage F urni-
ture; Really
the interior decorators ‘cot’
- tags furniture" usually means
simply designed pieces of
painted furniture. suitable for
some neat. unpretentious little
cottage or bungalow. What we
mean ‘ new. by “cottage furniture"
is something quite different. but
just as interesting. It is thotlud
of furniture that you and I and
other women find in most cottages
or cabins designed only for sum
mer occupancy. This furniture
always goes with the cottage when
it is rented for the season or
shorter period and almost always
goo: with the cottage when it is
sol .
It's the Odds and Ends
This furniture is very seldom
bought expressly for the cottage.
It comes out. of old attics or is
from the living rooms of the town
house as new furniture is ac-
quired. , -
So. in these summer cottages
you find old black walnut beds
that were the rage some forty
years ago. golden oak dining
room suits of slightly more recent
date. curious pieces of "parlor"
furniture and chairs of every cou-
ceivable design. Usually none of
these pieces are old enough to be
real antiques. and it needs con;
siderable sympathy and imagine-
about them. However here and
there you and a piece that really
is good, a piece that you would
like to take back to give place in
your all—year~round home.
Make It Harmonize
An interesting proposition in in-
terior decorating is to malts a bar-
mony out of the chaos of such
nondescript furniture. The dining
room furniture. whether it is in a
set or an assorted selection. should
be rid of as much gingerbread as
possible and than painted nd
enameled in some desirable c 1r.
A soft green is often chosen.
Brown. gray, dull blue or even
white are sometimes chosen. A
stencilsd motif applied in some
contrasting shade or a neat line
of black gives the furniture char-
actor.
. Often much can be~done by
means of oratonns or plain-colored
covers and cushions“ The oldi-
fashioned bed that is not very in»
terestlng can be improved by hav-
ing» the head made lower. almost
solow as tho'footboard. This a
carpenter will do for yo.,without
disfiguring the bed. Then an ap-
plication of paint and shame! and
ii“ old bed becbmes quite up to
ate. . ' '
soon masses
You should really hive a book-
mark always at hand. so that
- whenever you read you can find
one to use. .
. A good sort in simply made by
knotting a length of colored silk
cord with-carved Chinese beads or
" rbig coiorodboads at the ends. You
Mean get all sorts of interesting
clients with u little trying. :1“
these markers are not ”motive.
inuni '
‘gradually shipped to the cottage ribbo
tion to see anything very artistic '
Choosing Your
.. Liverios '
mmmumom
01W.as‘ofpm
don—un—
' To many of us the expression
“servants in livery” suggests
rather gorgeous suits with
brass buttons worn by footmon iu'
the homes of millionaires. But the
uniform worn by the maid in your
small house or aputmont is really
Just as much a livery. '
Attention to this question of house-
worltor's costumes is no longer ro-
M“ as i..ersly a matter merely
of fashion or style. It is a hygienic
measure as well. Just as the up~to-
date dentist wears his uniform of
white while at blsdontai operations
so the up-to~dnts cook wears nor
freshly laundered uniform when en-v
gaged in preparing food. Anyone
employed in personal service or in
the preparation of food really ought
to wear. some sort of special our
tume.
solely.
Uniform Means Service "
So instead of being a. badge of
servitude the livery or uniform of
today really betokens expert por-
sonnl acrvicr—nnd there is a deal of
difference between servitude and
service.
The housewife of today not only
lacks smartness but neglects the
principles of hygiene as well when
she does not see to it that the
workers in her house are provided
with spotless. neat and suitable unl-
forms. Even the girls who work in
commercial laundrles wear uniforms
though the patrons of the laundry
may never see them.
If you wish to be really smart.
then. choose something a little dia-
tincliVe in your houseworker’a uni-
: (onus.
gshould be as severely conventional
in the matter of maid's costumes a
possible. and that to deviate in the
slightestfrom the prescribed unl-
form .was a breach of good form.
Now while it is well .to follow certain
general rules in this matter. the
clevorest women are making their
uniforms a trifle distinctive.
Suit Color Scheme
Often the malda‘ frocks are chosen
to suit the color scheme of the house.
businou in making such uniform!
has had many. orders to make unl-
forma for an entire rations of sor-
vants to go with the interior decora-
tions. Thus the parlor meld. vrbo
used always to be dressed in severe
block with tiny lace-trimmed apron.
is frequently now dressed to suit the
gourd tone oftho house. Some
women select gray as a summer
color for the parlor maid. while
others use blue or brovm or tax: all
the year round. There has recently
been quite a demand for-Wisteria.-
eoiorod freon tenths boo-mud.
The parlor mold up to date wean
a little can consisting of a sort at
double ruche across the front of the
head with a band ofribbon laid bo-
twéen which goes around to the
back of the head where it is tied in
a. little rosette with streamers 0‘,
ribbon banging' at the back. The
n. is chosen to match the uai~
form in color. The little parlor maid
so clad is really a charming creature.
The apron is held in place by a belt
of the ribbon tied in a bow at the
back.
What the Waitress Wears
an. waitress wears, some daily
tbs‘samo sort of fresh as the parlor
memo-always of the same color.
That is if_one permits 9:0 parlor
maid to wear a uniform.
than thowaltl-eaflisulusllyoftbe
some color. If one wears black so
does the other.
There is a difference in the apron
and cap. however. The waitress has
no ribbon streamers on her cap and
her apron is more substantial. with
stdnuaapertofthoapmandnot
of ribbon. However. even wai
aprons, nowadm are quite short
and may properly be made of dotted
swiss or other fine material trimmed
with lace.
should match and my likewise be
trimmed with lace. ‘ _
Very few private houses boast of
a. chambsrmald who has no other
uniform usually is worn by the
parlor mold ’or waitress as a morn-
ing costume merely The frock ls ed
chambray in light color-or W"
white—and the apron is fuller and
longer. finished with MOPS—hilt no
lace. The: appropriate cap cousin
of a little bow made of a length ed
linen or cotton scalloped on the
edge. This 0 ll also quite
appropriate 1 the child's nurse.
Thepsrsonal maid seldom wears a:
colored uniform. Black or gray is
considered more a Her
collar-muffs and apron are oxtrumoly
dainty. being made sometimes of fins
organdio trimmed with real Irish
lacs. .0:- she may/wear a tiny little
pleated apron of black silk. In ‘uy
event. her apron is bibles- and she
wears no cap.
COLORED DUST CLOTH!
Did you ever mako‘tho (in
game more attractive for poured
by having attractive dust clothe?
One of the shops has sets of eel-
orsd dust cloths in six colors-
white and blue. green. yellow. lav-
ender and pink. '0! course after
they are washed
less attractive than or now
and eventually they will b! ‘
to a dirty white. without doubt.
"a
lest he
But at All events “I
in! interaction-an
fol-awhile. ~_ . ,. .
reserved for that purpose.
The old idea was that one
and one concern that does a large _
u.
The collar and out! no:
role to play. so the chmbermeld’o .
will be for.
has duct. .
‘ee-‘tarega-t-asti.z:rr
..‘,ra ,_ . .
Ailbiou€“l7'
r.tszlst‘wr'.annuitiesshinning-cuss“.-
e<
. r
s;n.‘s'.
Norwalk Chronicler