Little Care You
Lengthcn its. Life
With a
OST women do not send silk
M garments out in he laundered
—» possibly because many laun-
drles use the some methods in
washing and ironing silk that they
do fOi cotton or linen. and of course
silk needs special (are. At least
most women believe this to be the
case. though of recent years the
commercial laundry has much im-
proved in such matters. Another
reason why silk garments are usu-
ally not sent out of the house to be
washed and ironed is because the
task is not an unpleasant one.
Many women who would not think
of doing the heaVy part. of the
“ash take a real pleasure in wash-
ing and ironing their pretty silk
underthings.
Here are some rules for the
proper laundrying or silk.
Grime Hurts Silk
Never allow' it to become very
soiled. Grime actually injures the
silk and the hard washing neces-
sary to remove it injures the fine
texture.
Never use extremely hot water."
Do not rub the surface of the silk
with soap. Use soap chips or jelly
and have this thoroughly dissolved
in the water “hen the silk is en-
itered. Never use strong soap pow-
ders. All that is necessary for the
washing is gentle working up and
down in the soap and new water.
never iubbing any part that does
not. especislh- need it.
If \ou use mild soap and cater
that is not too hot, excellent resultsi
can be obtained in the clectr'c
washing machine with silks. though.
they should not be washed “ith
cotton or woolen garments. but in
a hath made especially'for them-
selves.
After rinsing thoroughly in warm
water rinse finally in cold water.
One expert says that in order to
restore the gloss to the silk they
should then be. rinsed again in cold.
water to which vinegar has beenl
added in the proportion of one:
dessertspoon to one quart of water.
Don't Wring It
Never wring silk dry. Careful
wringintr through a circular wringer
is a good method.
Now remember that silk should
not be dried in sunshine nor in
string wind. ln fact it should not
be allowed to become perfectly dry
even in spots. but should be ironed
when the entire garment is slightly
wot. without. being actually soaked.
Care should be taken with the
heat of the iron. Silk burns more
quicklv than cotton so a very hot
iron should be avoided. but the iron
should be hot enough to insure get-
ting the material smooth without
repeated rubbings. Most sorts of
silk should be ironed only on the
wrong side.
, Making Yourself
Interesting
‘ THE desire to appear interesting
accounts for a. great many
foolish and inconsequential
speeches that we make.
Perhaps you have been with a
group of friends for a holiday. or
you have had guests at your house,
or youhave lately joined a club
whose social meetings you have
been attending. Thinking about it
afterwards. doesn't it amaze you to
think of some of the things you
have said? You have bragged, you
have boasted of your wide reading.
your good family. or even of your
love affairs. You have told of in-
teresting experiences and narrow
escapes, making them appear as
thrilling as possible.
And the reason is not far to seek.
Probably you have done it with a
desire to appear interesting. Others
in the group were braggins'. and
boasting, and telling of experiences
unusual and thrilling. You rebelled
within you at sitting there in insig-
nificance. You felt that you weren't
doing yourself credit. weren't doing
your own friends credit if you con-
tinued to sit there a. nonentity. So
you entered the ring with your bit
of bragging. your story and your
experience and soon succeeded in
making yourself interesting. though
not always in the way you had in-
tended. ‘
There are some folk who are so
afraid of making themselves ridic-
ulous and too amusing that they
never enter this ring. They con-
tinue to sit idly back. preferring to
seem dull and uninteresting so long
as they do not say or tell more than
they might wish to have told or
said later on. As usual the best
way is the golden mean that lies
between these two methods.
Ion rmnerv o'Ave
Fruit Punch ,
Two cups sugar. one-half cup
orange juice. one cup strawberry
juice. one cup lemon juice. one cup
pineapple juice. one cup warns, one
cup Maraschino cherries. Serve
with shaved ice.
Orange Eggnog
Dissolve one tablespoon sugar in
one-half cup orange juice; add
beaten egg; pain on cracked ice,
sprinkle with nutmeg.
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The Glorified
Prune
There Are More Ways Than One of
Serving it
lirinus dishes prunes were re-
cently served for an appetizer.
Fine, large prunes were selected and
one prune was allowed to each in-
dividual. They were apparently
soaked and cooked in the usual way
——only probably not boiled very
long. Then the stone was removed
and the cavity was filled with foie
gras. They worr- thvm slightly baked
and served each on a small round
of hat buttered toast.
3‘ T a hotel celebrated for its dov
As Salad
Prune salad is a delicacy admired
even by those who cannot be tempt-
ed to cat stewed prunes for break-
fast. You will need about three
prunes for cuch portion and twice
as many orange sections. The
orange sections should be perfectly
free from the white skin and fiber.
The prunes should be soaked and
lcooiccd but not ions enough to make
them soggy or too soft. Remove the
pits from the prunes and sprinkle
them with a little orange juice. Fill
holes in prunes with nut meats.
Soak the orange sections for a quar-
ter of an hour in French dressing.
Drain on the dressing. Arrange let-
tuce leaves on plates. place six
orange sections and three prunes
on each plate and dress with the
French dressing that has been
drained from the oranges.
Another good way to make a
prune salad is to fill the holes with
cream cheese instead of nuts.
Grapefruit or tangerine sections
may be used instead of the orange.
Prune and orange cup is suitable
for the first course at luncheon or
summer dinner. To make it for six
persons you will need three oranges
and eighteen prunes. The prunes
should be lightly cooked and cut
into quarters. Cut the oranges in
half and remove the pulp with an
orange spoon and then carefull)
clean the orange halves of all pulp
so that they can be used for cups.
Mix the orange and prune and chill,
placing it in the orange cups again
just before serving.
There are several ways of making
prune whip—all of them good.
The simplest way is simply to
beef prune pulp and juice into the
stimy beaten whites of eggs, and
sweeten to taste. In the old days.
sherry was sometimes added to this
simple whip for added flavor, but
it is sufficiently good as it is.
Another prune whip is this: Make
a soft boiled custard. half fill glue
dessert dishes with it. and on top of
it put a big island of the prune
whip described above.
Still other variations consist in
adding shredded blanched almonds
to the whip or adding diced orange
pulp to it or crumbing macaroons
over it or added shredded cocoanut
to it.
A Baked wmp
Then there is a baked whip, or
souffle. To make it remove the pits
from half a pound of prunes. cooked
soft. and then put the pulp through
a vegetable press. Beat until stiff
the whites of five eggs, add half I:
cupful of sugar, beet again. then
add the prune pulp. Pour into a
buttered dish and bake half an hour.
Serve hot with whipped cream. -
A good prune pudding is this:
Cook until soft in very little water
half a pound of prunes. take out
pits. and chop. Add the yolks of
six eggs, I cupful of crumbsd lady
fingors or macaroons. the whites of
the eggs beaten stiff, and sugar to
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‘iUflai Evergclllomaiflvonts iolfiiow
BYMARY MARSHALL
memmammw
cities now to build homes in the
and more these days to the country or suburbs and every one
a MERICANS are returning more
outdoor life of their pioneer
ancestors. Perhaps we modems do
not "rough it" quite so much u did
our forefathers and forcruothsrs.
Nevertheless, within certain limits
of comfort and convenience. the
great masses of our people aro'an-
swerin. the "back to nature" call
with far more linearity and eager-
ness than did the talk of the last
generation or so.
Hordes are pouring out of the
of those homes has some sort of
lawn or garden attached to n,
wherson the home-owner and his
family spend much time during the
summer months. And this bit oi
outdoors. if of sufficient size. must
be properly “furnidied.” u
Furnishing the outdoors means
making it livable with comfortable
chairs or other seats. convenient
tables. and the shelter from hot sun
or sudden shower provided by the
pergola. the summer- -house, and the
like. The rose-trellis and grape-
arbor make charming fair-weather
nooks and aye add beauty to
the grounds around a counts-1.,
house.
White ls Picturesque
All such structures are most at-
tractive when painted white. White.
gleaming through a green tracery
of vines and overhanging foliage,
is always picturesquely suggestive
0f marble temples in Grecian
groves.
Similarly. white is always a safe
choice of paint for garden furniture.
although other colors are often
used with good effect. Green is not
a good color for outdoor painting.
because it blends with the pre-
dominant landscape hue. and there-
fore adds nothing to the pic-.
turcsqueness of lawn or.garden.
Shades of yellow and tan are ef-
fective because, although among
Nature's colors. they contrast suf.
Care for Your Silk‘FurniShing the Outdoors 18 An I
ficlontly with the prevailing green
of grass. trees and shrubbery.
But some of the brighter shades
may be used. as well. in painting
the benches. chairs and table which
are placed singly or in cozy groups
about the lawn. garden or terrace
The chief thin. to consider is the
'|- . il- 3...;{393
Twenty - One Meals a Week
MON DAY
Breakfast
Oranges
Cereal Cream
Smmblcd ecu
Toast Coffee
. Luncheon
Savory of tomato and doe
Crullsrs American cheese
Fruit
Dinner
Clear tomato soup
Sliced cold ham Potato salad
Asparagus with cream sauce
Tomato jelly ulad
Rhubarb tarts
TUESDAY
Breakfast
Grapefruit
Cereal and cream
Soft boiled eggs
Jimmy cake
Luncheon
Minoan-impaled Cucumber pickles
Breed 'snd butter
Iced orhot chocolate Sponge cakes
Dinner
Vegetable soup
Beef steal: Huh brown potatoes
Fried onions Wax bem-
Flostlng island
WIDNEBDAY
Breakfast
Stewed prunes
Prepared cereal
Ham omelet
Rolls Coffee
Luncheon
Stuffed eggs on lettuce with
mayonnaise
Whole wheat broad
Rhubarb Little cakes
Dinner
Onion soup
Leftover beefsteak minced with
mushrooms Potato chips
Stewed tomatoes
Boston cream pie
THURSDAY
Breakfast
Bananas
Oornflakss . Cream
Cream codfish-on toast.
' Codes
Luncheon
Baboon salad Johnny mks
Cones jelly Whipped cream
Dinner
limb chops Canned or neon peas
Spaghetti baked with cheese
Coffee
taste. Bake for fifteen minutes and
serve cold with cream.
Delicious muffins are made from
any reliable batter with a pitted
prune thrust into the center of each
munin after the batter is poured
into the this. They are baked in
the usual way.
Buttered carrots
Crab flake salad
Sponge cake Strawberries
FRIDAY
Breakfast
Stewed rhubarb
Oatmeal Cream
Omelet
Twin Mountain mumns
Luncheon
Mixed vegetable salad
Baking powder biscuits
Dinner
Cucumber and grapefruit appetizer
Baked fish Baked potatoes
Creamed cabbage
Vanilla ice cream Hot maple syrup
Coffee
Honey
Breakfast
Canned apricots
Prepared cereal Cream
Scrambled eggs Bacon
Sally} Lunn Coffee
‘ Luncheon
Creamed leftover fish on toast
Banana and nut salad
Graham wafers
Dlnner
Clear soup
Veal and pork loaf Mashed potatoes
Asparagus on toast Cold slaw
Caramel custard
SUNDAY
Breakfast
Stewed rhubarb and sliced oranges
Farina Cream
Spanish omelet
Toast Coflee
. Dinner
Clear tomato soup
Roast leg of lamb
Delmonlco potatoes
Green beans Buttered beets
' Strawberry tart
Supper
Cold meat loaf
Whole wheat sandwiches
Grapefruit salad
Cocos
RECIPES
Grilled Sweet Potatoes
For these use told boiled sweet
potatoes. Cut them in rather
thick slices and dip each in melted
butter. spread carefully on the
broiliug rack of the gas oven and
broil the same as chops.
Potatoes Paprika
Allow two potatoes for each in-
dividual to be served and after
peeling let stand in cold water.
Place in a baking dish. allowing
a tablespoon and one-half for each
potato. Stir the potatoes round
in the melted butter until they are
well buttered. Add salt and plenty
of paprika. Cover the dish and
Do You Know
aWaiter When
. You See One?
0 you know a waiter when you
D see one?
This seems to be a. tremen-
dously important question to a good
many persons. 50 important. in
fact. that the hotel and restaurant
managers here 'and in Europe have
taken cognizance of it.
It seems that in France a great
deal of embarrassment is occa-
sioned to those who dine at hotels
and restaurants because they can't
tell the difference between waiters
and their friends. For in the eve-
ning of course. the waiter dresses
in the conventional evening black
of mankind
So some of the hotel and restau-
rant proprietors of Paris and the
fashionable summer places in
France decided to dress their
waiters in short white Jackets. in-
stead of the traditional black.
bake in a moderate oven.
tailed coats. New York hotelkeepers
consider this move on the part of
the French ones serioufly. but de-
cided to continue the present dress.
One of their representatives said
that it was an easy enough mat-
ter to tell‘a waiter from a guest
because he wears ties just the re-
verse in color' from those worn by
full dress coat a black tie and with
a dinner coat a white‘le.
To most or us the whole question
seems rather unimportant Doubt-
iess some embarrassing experiences
have been occasioned when guests
at a hotel restaurant have ad-
dressed another guest with a re-
quest for the menu or the bill. And
most of us would find the identiti-
cation of waiters by the hue of
their ties a rather puzzling ordeal.
The best way is to ‘treat the
whole matter with no more serious-
ness than it deserves. If somebody
mistakes you for a waiter. politely
disilluslon him, shelving that you
take no offense ‘ and regard the
matter as something of a joke.
a guest in evening dress—with n1
sooLeee OAK!
Two cups brown sugar. pint boil-
ing water. one cup molasses. one
pound each of cur-rants and raisins.
one-fourth pound citron. chopped
fine; one pound fat salt pork, one
teaspoon soda. one t n salt.
one teaspoon each of cinnamon.
cloves and nutmeg. two cups chop-
pea [walnut meats. flour enough to
make a ltifl batter. Pour the boil-
ing water over the salt pork. out in
small discs; let stand ten minutes.
This makes two good-sized cakes
v s
color scheme of the house. so that
the outdoor fu ture will not clash
with it. Cortes shades of red.
yellow. rose and even blue may be
used. if the color selected does not
contrast too vividly with the house
colors.
A good quality of house point
should be used on all outdoor
structures. such as pergolss, trel-
llses. etc! It is false economy to
buy a cheap paint for exterior use.
because it"has to stand the attacks
of all kinds of weather. The chief
characteristic of a good quality of
paint is the absence of Waders"
from its formula. The. ’extod-
era" are substitute pigments. Their
presence lessens the quality of the
paint in which they are found. form
they do not act like lead and zinc
when combined with linseed oil.
Picnic Manners
ICNIC meals are sure to be on
P excuse for dispensing with
some of the accepted forms of
table manners. but this does not
mean that one needs no manners
at all on a picnic. The fact is that
the person careless of manners is
usually more of a nuisance on a
picnic than anywhere else.
And remember this—the hostess
who has provided the spread is the
one to set the lead' in table man-
ners. That is, if she has bmught
knives. forks. spoons and other
accessories of civilized eating with
her it is a bad idea for any guest
to indulge in the sort of plcnio
manners that are in order when
such conveniences are dispensed
with. Yet you may have met on
picnics the sort of young man or
woman who pushes aside proffered
forks and spoons. "Say. I thought
this was a regular picnic." he says.
and then proceeds to eat tomatoes
out of band and stir his codes with
a stick. '
The calla“ a man's chivalry
shows lies a picnic as well as
anywhere else. Sometimes the men
who passes as a gentleman at a
dance or card party shows himself
decidedly lacklugiin courteousness
and the rudiments of good breeding
at a picnic. This is because the
veneer of good manners is some—
what cast aside at s. picnic and we
have a chance to see what is or is
not beneath.
Remember that the man who
shirts in carrying baskets and
bundles. sits idly while the other
men are fetching wood for the
camp fire. or make the oven from
stones, is showing just as much
lack of consideration for the women
present as the man who fails to as-
sist his companion over fences and
streams or starts eating before the
women have been served.
WITH GINGER
Ginger Gales
Three-fourths cup butter. two
cups sugar. four eggs. one and one-
half teaspoons bakin powder. one
and oneobelf pints our. one cup
milk. one tablespoon extract ginger.
Rub the butter and sugar to a light
cream: add the eggs. two at a
time. beating five minutes m:
add the flour. sifted with the pow-
der. the milk and extract: mix into
a smooth batter; bake in a cake-
tln, in rather bot oven. 40 minutes.
Gl noel-bread '
One cup brown sugar and three
tablespoons butter. stirred to a
man; add one cup New Orleans
molasses. two eggs; mix well: stir
dry two «cocoons baking powder
intwoandone-balfcupsflour.put
inginserorspicetom: busts
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one lost one hour.
twin“ m !l
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nteresting Task
They do not have the nine cover-
ing power. the same spreading
qualities. nor the some brim-toy of
color; and they do not give the
same protection to the wood. They
are merely "nllers"—-obcsp substi-
tutes for lead and glue.
Wait for Dry Day
Outdoor painting shotsd not be
done in «up. foggy or My
weather—on the principle that oil
and water will not mix. Paint ape
plied under those conditions will
not peasants the wood and will
plied to damp. M. sappy
or pitchy surfaces; neither should
one point over dirty.
our-hoes. All sudsces to be
painted should first be washed on
with soap and water1 and allowed to
dry thoroushbn
For new. outside woodwork. cost
all hots. pitchy and up” phoe-
wlth shellac. using white Ibelho
under light-colored paints and
orange under dark-colored paints.
hr the priming or first coat. reduce
a good lead-and-alne paint in the
proportions of one gallon of “used
oil to each gallon of point. After
the priming coat is dry, putty all
seems and nail-holes. using a putty
that is made from whiting and lin-
seed oil. For the second coat. to
each gallon of laad-and-sino paint
turpentine, for thinning purposes.
A third cost is the best economy.
using the some paint as before. If
use pure
The very best quality of wash-
able. waterproof enamel should be
used to paint outdoor furniture.
With the vogue for painted furni-
ture has come the perfecting of this
type of paint. so that the mrnitum
may be easily washed and remain
Method by the water. For even
indoor 'eurfaces are painted to
sand water in these days of insist-
ence upon absolute cleanliness for
purposes of health and Initiation.
in buying such a paint. the dealer
should be impressed with the fact
that it is to be used on outdoor
furniture. and that therefore only
the most thoroughly waterproof
sorts will be satisfactory.
‘ ' ~ For Floors '
In painting the floors of pergols.
summer-house or open porch. a
special porch-and-deck paint should
be used. as this comes especially
for surfaces which are mainly
subjected not only to changing
weather conditions ,but to the
scratching of furniture and the
tread of muddy shoes. The con-
tinuous action of these destructive
elements will penetrate the thou-
sands of tiny pores which each
board contains and graduedly dc-
stroy the wood. to say nothing of
mailing the appearance of its
painted surface. The type of paint
which is specially prepared for
decks and porch-floors will with-
stand extreme heat and cold, is
waterproof and washable. The door
should be thoroughly washed. rinsed
and dried before applying the paint.
Cushions used on outdoor furni—
tux-e should be covered with wash-
the furnisher's fancy may run riot
in a wealth of gay colors.
In furnishing the outdoors it
should be remembered that Nature
has supplied certain standard baqk-
grounds and environments. and the
furniture should be selected to add
contrasting touches of brightness.
such as the artist always tries to
put into the foreground of his
painting. to make the picture in-
terestlng.
The Etiquette of
the Road '
NE of the large city bus lines
has been engineering a cour-
tesy drive. They are pointing
out by way of signs inside inside
and outside of the busses the im-
portance of road courtesy and clxll
driving
Their drivers receive special in-
structions in this matter of consid-
erate treatment of fellow motorists.
and undoubtedly the number of
mishaps is on the decrease because
of it.
sary because the buses in question
are operated along a very congested
thoroughfare. It has been pointed
out that most of the rules of
etiquette and good form result from
the fact that people live together in
groups. The smaller the group in
which you live the less complicated
the etiquette. The man stranded
on a desert island would naturally
need very little and gradually such
personal matters as good table
manners would seem to him of less
and less imporhnoe.
So if you are driving along a
lamb: road. you can forget road
courtesy. ’ If you swerve too far to
the right or the left you may go
into the ditch or collide with a trea
That is foolish but it is your ovm
In the crowded city if you swerve
an inch. or even less. you may
cause considerable discomfort pos-
sibly real injury. to some one else.
This Ill seems very obvious.
However. itlsrcallyancwtbiugto
regard ouo's motor driving on the
rcadusmatterofgoodform. The
time may come when the men
who drives recklessly will be
looked upon as just as much ill-
llasnnercd as if he ate with his
knife or fall‘s to dot! his hot when
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M And paint should not be sp-v
add from a pint to a quart of pure _
able non-fading material. and here,
This attitude is especially neces- '
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Norwalk Chronicler