a q. .-
Yonr SHOES
I
. This Summer
Have You Enough of Them and
. Are They Big Enough?
realizes -«that her foot is really
a good half or whole size larger
in summer than it is in winter.
Or rather that in conditions that
usually prevail in summer one
needs shoes a size or half size
longer or wider to give comfort.
li‘cet Are Larger
it is a fact known to shoe deal-
ers in Palm Beach and other
Southern resorts where women
toregather in late winter and early
spring. Many women who leave
home with what they consider a.
full supply of appropriate shoes
have to buy new shoes almost as
soon as they are unpacked. For
one thing metallic brocade slip~
pers such as many women were
for evening last winter prove very
trying in warm weather. 80 it
was that with the coming of the
Palm Beach season gold and sil-
ver kid became very highly
favored. and shoe dealers in the
Southern reso‘rts profited thereby.
Patent leather shoes for street
and other day wear are trying in
warm weather and .of course a
great many shoes cannot be worn
on the beaches with any sort of
comfort. .
Shoes made of openwork kid or
of inter-laced strips of kid were
introduced in France a season or
so ago. but they are still in
fashion and very comfortable.
Sometimes the strips of leather
from which they are laced are at-
tached directly to the edge of the
sole. giving the shoe the silhouette
of a Dutch wooden shoe. only of
course in much daintier form.
New Bathing Shoes
Bathing shoes have taken on
new terms this summer. There
are interesting shoes that suggest
pattens. with a‘ flat. thick solo in
decorative colors. ‘with rubber
straps through which to slip the
feet. While in fashionable resorts
here and abroad shoes are appar-
ently becoming more and more
IT is a fact that not every woman
ornate. there is a predisposition:
among many well-bred. well-
dressed American women in favor
of much simpler footgear than has
been seen lately. It is a growing
fashion to have slippers chosen to
match the frock with which they
are to be worn. Pink or flesh-
colored slippers. of satin or kid.
have been worn by many smartly
dressed young women—the stock-
ings of course matching. i
To Tip Or Not
To Tip
F it is important to know when
I and how to tip. it is equally
important to know when and
how not to tip. There are restau-lflSMSt the little bother are model
rants where one is expressly asked
not to "offer gratuities." Some-
times this request is posted on the
wall or at the desk and sometimes
it is printed on the menu card or
on a card placed on each table.
When this is the case it is bad
form to leave any tip. In restau-
rants where this rule is made the
waiters or waitresses are paid-
more than those in other restau-
rants where tipping is the rule.
and if you disobey rules you may
get the recipient of the tip into
trouble.
In the country you may be ever-
taken on the road by kindly folk
who offer you a lift. Even if they
seem in humble circumstances do
not make the mistake of offering
any reward for their kindness. If
you do you will doubtless give of-
fense. The kind-hearted persons
who offer you a "lift" will feel
much better repaid if you express
your appreciation and talk agree-
ably to them as you complete your
journey.
Do not offer to tip servants in
the houses where you visit unless
you are sure that your hostess ap-
proves. it is the custom in
England. but not usually in this
country. It is usually a better
plan here to leave some sort of
gift for a servant who has been
attentive to you. but even this
should not be done unless you first
rcccive permission from your
hostess.
Many persons feel at liberty to
give money to children whom they
meet. Every mother of an attrac-
tive child has known the embar-
rassment of having some one give
pennies or coins of larger denomi~
nation to her child in street cars
or railroad trains. The consider-
ate mother does not protest if the
sum is a small one. but she may
nevertheless be much embarrassed.
Most careful parents do not like
to have their children handle
money. Remember this when you
are tempted to gladden some
young heart with a tip.
POTATO SALAD
Scrub small new potatoes. or
smallest of old ones of the waxy
variety. Boil them tender. but
not long enough to break easily.
Peel while but and cut in dice and
mix with an equal amount of
cucumber dice. Dress with little
oil. vinegar. salt. pepper and
onion juice and let stand fifteen
minutes. Then mix with a boiled
or bottled salad dressing. turn into
a dish lined with lettuce and
sprinkle minced parsley over the
top and serve.
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:When Children
Go Bathing
N days gone by when mothers
permitted their children to en-
! joy the fun and frolic of surf
’bathing they took out of the
clothes press some substantial but
faded and much mended frock to
serve as bathing frock. A set of
underclothes and a pair of much
darned stockings finished the
equipment. Little boys who were
kept under parental supervision
went bathing in some faded and
rather outgrown suit.
Now We Buy
No one thought of buying new
clothes and spending a lot of
money on bathing clothes and ac-
cessories.
Now if we can possibly afford it
we provide our children with
rather nice bathing things.
For little boys there are charm-
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ERHAPS as a result of our in- [than that of our own early Coldnial ladol-ned with useful wrought-iron
tsrest in Spanish interiors.
perhaps as a result of our in-
period.
he stout. simple old hinies. bolts. loeks. fire cranes,
houses which our ancestors built fire dogs. lanterns.
tersst in furnishings of the early in the seventeenth century were
American period. we are in the
midst of s vogue for wrought iron
accessories. .
Of course the ironwork of the
Spanish house is more elaborate
@
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a”? 3;
ing jersey bathing costumes. con-
sisting of trunks. and sleeveless.
jersies usually of some sort of gayl
striped design. To go with this!
suit there is a long-sleeves coat oil
the same material, which is to be;
put on after the little bailicr comes l
out of the water. i
Braided Beach Shoes 1
There are beach shoes for little
girls and boys made of braided
leather. of the sort first worn by
women in fashionable French re-
sorts. Then there are interesting
bags and boxes for carrying hatll~
int: suit and accessories. These
are neat boxes—like small list
boxes-wmade of black oilclotb
with convenient straps. Or you
may select a has made of rubber
.to represent a fish or a rabbit or
isome other familiar creature.
e inflated rubber floaters to use to
;to represent enormous grecn frogs
lor swans.
The Midsummer
First Course
SE a little imagination in
U planning the first course for
summer dinners. Don't al-
ways have something hot—don‘t.
always have something cold. A;
hot soup. on a very hot day. is‘
ldelicious if it is not too heavy.
iSplit pea soup for a midsummer
night dinner is a bad choice. A
cool appetizer is likewise a good
choice—4f it is right. But many
slices of sausage and pickled beet
and sardines. arranged as an
hors-d'oeuvre. though they might
appeal with an Italian table d'hote
in midwinter. will badly do in
midsummer.
i A chilled fruit appetizer is a
'good choice. Clear consomme. in
cups. either not or jellied. is good.
Jellied chicken broth served with
chopped parsley and quartered
lemon. is good. A canape consist.-
ing of a slice of toast. a slice of
tomato. and some sort of trimming
—a broiled slice of bacon. a little
Russian dressing. a little cream
cheese—is good.
Here is a recipe for a good be-
ginning for the summer dinner:
Green Pea Puree
Simmer a quart of green peas
one—half hour, then press through
a colander. Make a rich white
sauce. using a tablespoon of flour
and a heaping tablespoon of but-
ter. with one cup and a half of
hot milk. Add salt. pepper and
sugar‘to taste. then the prepared
peas. Bring to a boil and serve
hot.
‘saanms sacs
Four hard-boiled eggs. one ounce
of butter. five or six of sardines.
cayenne pepper. rounds of bread
and butter. Boil the eggs hard.
cut them in halves across. remove
the yolks and cut a small piece off
the white so that they will stand
firmly. Remove the skin and bone
from the sardines. and put them
into a bowl together with the
yolks of the eggs and the butter.
Work well together with a wooden
spoon. add a little cayenne and
then rub the mixture through a
sieve. Fill up the egg cases with
iter on the floor of his mother's
v tin: room. or a formal drawing
Look tot-{our
Waste Baskets
lic Sure You Have Enough
OUR favorite motion picture
sctor may carelessly let drop
the fragments of a torn let-
drawing room. or the screen ac-
tress you moat admire may let the
petals from her rose fail on tlic
floor without even so much as
stooping to pick them up again.
but you know yourself that you
would not tolerate such careless.
ness in your son. your husband orI
your daughter. No indeed. Surlii
actions are not only careless. but;
iInt-token a .ccrtain luck of breed-g
ng. ‘
to keep even their nursery floor‘
lfrcu from soups. So it. is that inf
ialmost every room in your house]
[there should he a scrap basket of
isome sort. save possibly in the din.
‘room. 1
I
In the Bedroom '
The presence of any sort of desk
in a room gives excuse for a waste-
paper basket. and every bedroom
should have a waste basket beside‘
the bureau or dressing table. In
the bathroom there should be some
sort of waste receptaclemone of
the white enamel sort that can be
opened by a pressure of the foot
on a little lever near the door is
;a good choice. Hera youmay de-
posit empty toolh paste tubes. dis-
carded safety razor blades and
other flotsam and jetsam of the
daily process of dressing.
A new sort of waste basket that
has much to recommend it is made
of metal painted in attractive neu-
tral tints. The great attraction of
these baskets—which really are
cans. not baskets—is that they do
not permit the finest scraps to sift
through. and that they may be
kept perfectly clean.
The Unusual .
It may be that you like some-
thing quite unusual and pictur-
esque in the way of a scrap basket.
Then if possible get an eel basket.
which you may possibly find some-
time this sunimer on a holiday trip
along the waterfront. There are
various sorts of baskets used by
fishermen which lend themselves
well to the- requirements of the
household waste basket. -
Each of your bedrooms should
have its own particular waste
basket. chosen to harmonize with
its particular scheme of furnish-
ing. One good scheme is to cover
an inexpensive cardboard basket
with wall paper of the sort that is
used on the walls. ‘
VELVET MILK saunas-r
Scald one quart of milk in‘
double boiler. Add two cups of
sugar and stir until dissolved. then
set away to cool: when cold. pack
the freezer. Turn in the cold
milk. cover. let stand five minutes.
then turn occasionally until it
seems ice cold.‘ then add the
strained juice of three lemons.
Turn until the sherbet is quite
thick. Add a meringue made with
whites of two eggs. and two table-
spoons of powdered sugar. Work
thoroughly together. finish frees-
it and stand each on a small round
lof toast.
lilillllllliiiiillliiiliillllii
hours to ripen.
iiiilllil
This is delicious.
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We” brought up children learn;
ing. ropsck and set away for twoL
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lie Spanish ironwork is more
orn‘te. more ornamental. It is
stil useful—~but its usefulness is
sub rdinated to its
qualities.
ihairsand grillworks over doob
decorative
. "0'4
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- ~——-——-.—.. -.. ....
siosusr
Breakfast
Grhpcfriilt
Steamed rlcc.
Broiled bacon
. Toast Coffee
Luncheon
Salad of lefi-okcr green beans and
lettuce
Mayonnaise dressing
Brown bread and peanut
. sandwiches
Iced chocolate with whipped cream
Dinner
Left-over beef croquet
Tomatoes stuffed with
Creamed spinach Mashed potatoesl
Steamed pudding with crushed
raspberries
TUESDAY
Breakfast
Berries
Fried rice cakes
Coffee
' Luncheon
Spinach and hard cooked egg salad
Roquefort or cream cheese and‘
waters
Iced coffee
Dinner
Vegetable soup
Breaded veal cutlets Tomat
Fruit
Green peas‘ Buttered beets
French fried potatoes
Chocolate-blanc mange
Custard sauce
WEDNESDAY.
Breakfast
Stewed fresh pineapp
Cereal Cream
Soft boiled 888s
Hot rolls Coffee
Luncheon
, Minced veal sandwiches i
Dill pickles
Iced tea or chocolate
Y
Dinner
Crab flake cocktail
Chicken pot pie Sweet p
Hominy Wax hes
Strawberry ice cream
THURSDAY
Breakfast
Stewed prunes
Corn flakes
Scrambled eggs
Muflns Coffee
Cream
Left‘over pea and best salad ‘
Wafe
Cream l
Twenty--- One I‘ eals a Wee
l
butter
tes
rice
l
0 sane
l
l
is ll
otato
us
i
Minced beef on toast l Planked flab
Lunrlicon
‘ Canned sai‘dlné salad
Boston brown bread i‘rcum cliccsc
Fr u it Too
Iliuucr
luff-our cliickcll
Creamed onions lillfli‘l‘t‘d carrots
Cherry salad
Wafers Cream i'll(‘i“'t‘
FRIDAY
Breakfast
il‘uckloberrics
Cereal Cream
Spanish Omelet
Corn bread Coffee
Luncheon
Tuna fish salad
Toasted left-over corn bread
Iced chocolate Fruit Little cakes
Dinner
Cream carrot soup .
Mashed potatoes
Green peas Scalloped onions
Sliced cucumbes
Berry pie
. SATURDAY
i Breakfast ,
Bananas
Cornfiakes Cream
Poached eggs on toast
Coffee
Luncheon
Creamed left-over fish on toast
Mixed fruit salad Whipped cream
Jam tarts
Dinner
Beefsteak Fried onions
String beans Baked potatoes
Plain lettuce salad
Huckleberry pudding Hard sauce
SUNDAY
Breakfast
Sliced oranges
Cereal Cream
Left-over beef with mushrooms dn
toast
Coffee
Dinner
Boiled tongue
Spinach Boiled potatoes
Creamed cabbage
Orange and prune salad
Lemon ice
Supper
Cold sliced tongue
Toast
Potato salad
Tea
Fruit
i
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Wrought Iron Accessories Give Charm and Character .ngiwfi t3”
Will’s. many holders for flowers
and growing plants, lamps and
highly decorative fenders—those
are perhaps among the most
noticeable pieces of Spanish iron-
work. '
Really this ironwork. whether
of the Spanish or the American
inspiration. is exceedingly good
looking. exceedingly practical.
And somehow it fits in with our
present-day tastes and needs. We
are a practical lot. nowadays. but
we like to have the things about
us good in look at. ironwork
grills and flower stands. lamps and
. brackets for wall lights suit us.
fill our llt‘f'fll: both practically and
‘artislii-ally.
So indulge your liking. if you
have tiny. for these interesting
pieces. ol‘ wrought iron. llcmcm-
her that llii-y don't go with Louis
XV bromide and itilt furniture.
with First Empire mahogany, with
mid-Victorian horsehair. But they
do an vvlili liollan and Spanish
furniture of many periods. with
mission furniture in its various
adaptations. with early American
maple and oak and with some of
the slightly later mahogany.
The housl- with rough plaster
_ walls insldn is especially suited
with iron lighiiug equipment.
Gsrdcu' furniture in wrought iron.
if you can afford it. is always suit-
able»«especially if you have a ter-
race or a court. with an awning
overlimd and tiles under foot.
You must use your judgment.
lull you can mix in wrought iron
with furniture of many periods
and bring from the mixing an ex-'
collcnt «fir-cl.
l
How Ahdut Your
Hands ?
ANS ability to make use of
M of his hand is spoken of by
anthropologists as one of
.ern WWW-5‘ ““0“ ““h rice and 'thc chief distinctions between him
and the lower animals. Our feet
arc no better than the feet of any
other animals. probably our noses
are not so well developed—but in
the power and character 'of our
[hands lies a record of our enor-
‘nious development.
No wonder
then that bands are so fascinating.
and that. women's hands, almost as
much as thcir faces. lead men to‘
There really is some- 1
fall in love.
thing enchanting about a beauti-
ful hand or a hand full of char-
acter. .
One thing that every woman
ought to bear in mind is this——
that advancing years need not rob
her hands of their charm. in fact
a woman's hands often become
more beautiful as she grows older.
Certainly it is worth while to take
care of the hands. because they
yicld so readily to treatment. It
.is hard sometimes to improve the
complexion of your face. but most
hands show the effects of even a
little cure.
Nowadays it is not enough to '.
have carefully trimmed. highly
polished nulls. Almost any one
can do that. It is more important
to have hands that show that they
Ehaie constant attention. that they
are never allowed to become grimy
or to ecome flabby and shapeless.
Long pointed nails are consid-
ered in very bad taste at present.
And litany persons look upon
highly polished or tinted nails
with aversion.
bred woman does not use a high
‘polish at present 'and that she
avoids tinting the nails like
Oriental women. You may have
noticed in fact that certain well-
bred women of fashion at present
avoid any sort of high polish what-
ever. There ls really more ele-
gance about an immaculately
clean. perfectly kept finger nail
that appears to be free from any
of the more obvious applications
of the manicure. Nowadays the
high-clash. beauty doctors consider
the actual manicure treatment
only a part of the proper treat-
ment of the hand.
Taste differs. but.
. usually you will find that the well-
Summer Berries
They Are One of Our Most Easily
Utilized Fruit. and Are Cheap
and Wholesome.
E have. in the large num-
ber of summer berries. a
real fund of deliciousness.
In their season. most of our bor—
ries are reasonable. To be sure,
in many sections red raspberries
never get what we call cheap. But.
the other berries are cheaper. and
even red raspberries reach a low
enough price to make them acces-
.sible to all of us.
i Fresh berries. well washed.
:slightly chilled. and served with
:uream. peal to many tastes more
Ttiian all the “made” dishes in the
world. But most of us tire of the
ipiain berries and crave now and
again a more elaborate dessert
making use of them.
Raspberries in Syrup
One good way to serve black
raspberics is to pour an ice-cold
sugar and water syrup. rather
;thick. over washed and drained
berries. These “may be served
with or without cream.
Red raspberries may be served
in the same way.
Berry Fritters
\ Make a good fritter batter and
to two cups of the batter add one
.cup bf berries. cleaned and drained
’dry. Then drop the fritters by
,spooafuls into hot fat. Roll the
fritters in sugar when they are
done. They should be even. light
_brown. and should or course be
'served hot.
licrry Puddings
A good bcrry pudding is made
with bread and butter. Line a
battered pudding dish with thin
slices oi bread and butter, and fill
with ripe berries. Soak a table.
i
{spoon oi gelatin” in half a cup
.of t'tiltl halter for half an hour.
ileul l‘itt cups of milk and a cup
of so lil'. pour war the gelatine.
and lliili .sil‘dlll oicr the fruit and
bread. lb.“ and set in the re-
frigc.i.ioi-. Serve with whipped
cream. wry mid.
A good baked pudding is this:
One-quarter pound \iof butter.
one-half pound of flour. one pound
of brown sugar. four eggs. one
quart of berries. not too ripe.
Cream the sugar and butter. Add
the yolks of eggs. Boat until very
llight. Beat the whites to a stiff
froth; ndsi them and the flour
alternately. Have ready at but.
tercd pudding-dish. Stir the ber-
ries quickly and lightly into the
batter. Fill the dish threequar-
liers full of the mixture. Bake for
.one hour and 15 to :20 minutes in
‘a moderately—quick oven. Blacks
.berries are especially good in this
pudding. Serve hot with hard
sauce.
A good berry pudding made
with rice is this one: Beat into a
pint of whipped cream one cup of
:boiled rice. cool. but not cold. and
one large tablespoon of gelatine.
soaked in cold water to cover, and
ldissolied in two tablespoons of
*boiling water. Pour into a mould.
and when cold turn out and serve
with crushed berries. "well sweet-
encd.
A Berry Sauce
j A good sauce to serve with cot-
tage pudding is this. of raspber-
ries: Beat well four eggs. Mix
itwo tablespoons of flour with a
little cold water. Add half a cup
of sugar and a pint of fresh rasp-
lberry juice. Then add the eggs
and flour and heat in a double
boiler. beating constantly with a
lwhirllgig egg beater, until thick
Sand frothy.
‘ Berry Ice Crcam
Black raspberries or red rasp-
berries make good ice cream.
Mash a quart of berries thor-
oughly. add one pound of sugar.
let stand twenty minutes, and
then rub through a colander to
remove the seeds. Add one quart
of sweet cream and freeze.
Vanilla ice cream is good served
with a sauce of crushed berries.
For this. crush the fruit an hour
before using, and cover liberally
with sugar. if the beries lack
flavor. add a little lemon juice.
After standing for an hour. pour
over the ice cream.
Granitcs
Granites are made the same as
water ices, from fruit juice. sugar
and water. with the exception that
small fruits are added whole. the
.larger fruits in pieces, to the prep.
laratlon after it is frozen. They
must be frozen with as little stir-
ring as possible.
Raspberry Granite
One quart of raspberries. one
quart of water. juice of two
lemons. one pound of sugar. Make
raspberry water ice. and when
virozen. stir in one quart of rasp-
Tberries. Serve in glasses.
fled Raspberry and Currant Ice
1 To prepare this use the juice
from om quart of currents and a
pint of red raspberries. Press
lihrough a cheese-cloth bag. add
three cups of sugar. a pint of
water and a tablespoon of gelatine
softened in a little cold water.
then dissolved in boiling water.
i
Freeze. using a little more snlt
than in freezihg cream. Serve in
tall glasses with :v spoon of
whipped cream on each portion
land a few raspberies at the side.
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Norwalk Chronicler