eye . are usually ' beaten '- To Take With You When You Travel You Can Add Much to the Pleasure Of a Trip Away From Home 0U can make a trip away from Y home Infinitely pleasanter if you will remember to take with you certain things to add to your comfort and health. To begin with. take a little first- aid case of some sort. That in. a case containing such simple rent- edies as you are accustomed to using. This should include tooth paste, eye wash, lotions and creams and other toilet accessories. Add some troches for honrsenoss and a bottle of smelling salts. You may. in addition. particularly if you are motoring, take along a regulation first-aid packet. of the kind that are sold in different sizes for different prices according to how much you wish to take. A Bedside Light Then. take an electric—light exten- sion so that you can have a drop- llght at your bedside if you wish it. Many of the smaller hotels don't have droplights at each bedside: yet a bedside light, especially in a strange place, is a great comfort. .You can screw it into the center or side bracket. Be sure to have enough wire to reach well across even a large room. An alcohol lamp of some sort is another good thing to remember. On it you can beat water'whenever you wish some. and cannot get it other- wise. Often a glass of hot water is refreshing, and it is often impossible to get. Take a supply of soap. In most hotels fresh individual cakes of soap are supplied, and usually these are of standard. perfectly good make. But just to be on the safe side of things, take along a few cakes of your own pet brand. Easily Dried Wash Cloths Then take wash cloths that may be quickly dried. A wet wash cloth that must be packed away in the morning and used again at night is quite unpleasant, and sometimes such a cloth does not dry for several days together. It soon becomes musty and unattractive. A very good kind of wash cloth ls made of four layers orcheesecloth tacked together around the edges. You can crochet a coarse cotton edge around these cloths. or you can run them coarsely—anything to make them neat. The crochet edge makes them quite attractive. They will dry in a remarkable short time. Take some sort of hangers fer clothes—you needn‘t take many. but enough. anyway. to hold your travel- ing coat and a couple of frocks that may be easily mussed. Fountain pen and writing supplies carried about nowadays. Anyway, remember them. for often at out-of—the-way hotels decent ink and paper are difficult to get. And they are not, much of a burden to carry along. DEVILED CRABS Twelve heavy crabs. one—half pint cream. two tablespoons fiour. one—quarter grated nutmeg. four egg yolks. boiled hard. one table- spoon each of salt. butter and chopped parsley. salt and cayenne to taste. Put the crabs in warm water; add the salt and put the kettle Over a brisk fire. Boil thirty min- utes. Take up and drain; break of! all claws; separate the shells; remove the spongy fingers and the stomach. which is found under the head Pick out all the meat. Put the cream on to boil. rub butter and flour together and add to the boiling cream; stir and cook two minutes. Take from the fire. add the crab meat. the 038 yolks mashed fine. parsley. nutmeg. salt and cayenne. Clear the upper shells of the crabs. fill them with the mixture, brush over with egg. cover with bread crumbs and put in a quick oven to brown; or put them in a frying basket and plunge into hot fat until brown. 0 You Need New CURTAINS for Summer? \ '\ *b The Size of Your Kitchen N city apartments and suburban I cottages kitchens havebeenstead- Hy growing smaller and smaller. 80. while on the one hand there are women living in old-fashioned houses who lament the unnecessary size of their kitchens. there are other women living in recently built apart- ments or cottages who seem to re- gard the small kitchen as a source of constant vexatlon. "Behold the cook in the railroad dining-car." says the advocate of the small kitchen. “His kitchen is only about fourteen by six and a half feet in area. Something of that sort andhe can get three meals a day there for sixty people." In some of the white marble restaurants where much of the cook- ing is done in sight. the cook's com- partment is very small. He haul almost no walking about to do. but can lay his hand on most of the things he needs merely by turning about and reaching a little this way or that. The difference with such kitchens and the inconvenient kitchen in your apartment or cottage is that those have been planned by experts while the arrangement of yours is the re- sult largely of chance. If you own. your house and you find that the kitchen is too small. then try if pos- sible to readjust it so as to make it more convenient. For one thing. the small kitchen should always if possible have a flue of some sort connected with the gas stove—to carry away cooking odors and exhausted air. Much depends on the convenient arrangement of the lights in the small kitchen. It may be that you have practically no place for laying clean dishes as they are dried or soiled dishes as they are brought from the dining-room. Then by all means invest in one of those little kitchen wagons—like tea-wagons which can he rolls] into the dining- room to carry the clean dishes there to beput away. ICED CHOCOLATE Mix two rounded tablespoons of sugar. a few grains of salt. and one- half level teaspoon cornstarch in a granite saucepan. add two squares of unsweetened chocolate and one- fourth cup of cold water; stir over the fire until melted. thick and smooth. Add one cup of boiling water and boil ten minutes. Then chill and add three dupe cold milk. Pour into ice-filled glasses, add whipped cream, and serve. The Use of -:- -:- Sandwiches ANDWICHES have come to play S quite an important part in refreshments served at social gatherings. At card parties and teas. wedding receptions and buffet luncheons the sandwich is an indie- penslble part of the collation. And do you know how sandwiches had their origin? The Earl of Sand- wich was their father. He was such? an inveterate card player that he did not like to leave the card table long enough to take needed nourishment. so his servant passed to him slices of bread with meat between. It was the most convenient way to take it. it was not necessary to be bothered with a plate or a knife or a chk, if indeed forks were used in those days. Sandwiches nowadays are popular for much the same reason. They are the most convenient way to serve certain good things to eat. At a crowded reception you do not want to bother with forks or more plates than are necessary. You cannot pos- sibly bother with a knife to butter your bread. So your bread is but- tered beforehand.‘and between two slices are added sliced or potted meat, jelly. cheese. nuts or other dainties that could not be so conven- iently served in any other form. Always bear this original and essential excuse of the sandwich in mind when making them or plan- ning them. The sandwich to be served at a reception or other social, gathering should be fairly dry and' free from stickiness. Avoid fillings: that drip or run at the edges. The reception sandwich is usually made small in size. it always should be. You may simply cut the sandwich; slice in half lengthwise or diagonally.! or you may cut it in small squares or in fancy shapes Make them thin enough to be eaten easily. but not so thin that they fall apart or are difficult to. handle. l TWENTT- ONE MEALS A WEEK MONDAY BreakfaSt Raspberries Farina Cream Soft-boiled eggs Buttered Toast Luncheon Canned salmon salad Potato chips Cinnamon toast Dinner Radishes Lamb chops Spinach Coffee Iced tea Olives Green peas Mashed Potatoes Fruit jelly TUESDAY Breakfast stewed fresh pineapple Cereal and cream ' French fried toast Coffee Luncheon . Spanish omelet Whole wheat bread and butter Currant jelly Cream cheese Wafers Dinner Noodle soup Jellled veal French fried potatoes Sliced tomatoes Spinach salad Raspberry shortcako “'EDNESDAY Breakfast Grapefruit Cornflakes Cream Cream chipped beef Muffins Coffee Bacon -u“‘~~“\ ..................... Luncheon Egg salad Whole wheat bread and butter sandwiches New honey Wafers Dinner Chilled bouillon Sliced cold veal loaf Potato salad Cucumber and tomato salad Ice cream THURSDAY Breakfast , Blueberries or hucklcberries Prepared cereal Poached eggs on toast Coffee \ Luncheon Savory rice Tonuto sauce Peanut butter Crackers Fruit Iced tea or coffee Dinner ' Onion soup Creamed sweetbreads Scalloped . potatoes Onion salad Fried tomatoes Berry tart FRIDAY Breakfast Stewed prunes Prepared cereal. Soft-boiled eggs Corn bread Coffee ' Luncheon Tuna. fish salad 4 Iced chocolate Boston brown bread and cream cheese sandwiches .. //...¢:1 Dinner Grapefruit appetizer Broiled fish Creamed onions Potato balls Sliced cucumbers Huckleberry pudding SATURDAY Breakfast Sliced bananas with lemon juice Steamed rice Cream Left-over fish balls Sally Lunn - Coffee Luncheon Sardines on toast Fruit salad Baking-powder biscuits Iced chocolate Dinner Cream tomato soup Pot roast of beef Hash browned potatoes Yellow beans Browned carrots Chocolate Bavarian cream SUNDAY ‘Breakfast Red raspberries and currents Cornfiakes and cream Minced beef on toast Home-made coffee cake ‘ Dinner Cantaloupe balls Roast chicken Canned cranberry or , crabapple jelly Summer squash String beans Mashed potatoes Ice cream Supper Baked omelet Whole wheat mufi‘lns Hot or iced tea Fruit Con'ee a-.¢aplr/u..;n: ////// .u, up One of the windows in the sketch Here are some suggestions shows red oilcloth curtains. These are made by cutting lengths of the oltcloth of the right length and then pinklng the edge with a pinking iron. They are good for kitchen curtains all the year round, cleaned merely by DO you need new curtains? that are especially applicableto curtains for summer—in the cottage you are getting ready for July and August. or in your own house which you may wish to recurtain for sum- mer. “if? if '1' ill will hill lll ni as they are washing them *9" typol 1., 6v” with a wet cloth and then dryinl them with e. drycloth. They may be used for cottage curtains in any room. Then there are checked gingham curtains with a design applied of squares and edging of a dark plain- colored cotton. These cu us are very effective, and thrdesign. of course. may be varied in many ways. The long window is eurtslned with cretonne and scrim in such a way that a minimum of air is kept out. The scrim curtains are hung by rings so that they slide back and forth very easily on their brass rod. There is a looped~bsck curtain of dotted swine—a red dot on cream white. And then there is a. net cur- talning with a. very narrow valance across a group of windows and side curtains only at the end windows of the group. Discussion vs. -:- Argument lSCUSSION is the making of D good conversation. Argument is its destruction. There is no man or woman who is quite so much of a bore in social life as the one who argues. and the strangest thing about it is that these very persons seldom suspect that their habit of arguing is making them very unpopular. When they find themselves avoided or wake up to the fact that they are no longer invited to the homes of certain friends. they suspect any other cause than the real one. Hostesscs uhose husbands and friends are much interested in pollt-‘ teal affairs are wise who check a political argument in its inclplency. If anyone asks you when you are acting as hostess for a statement of opinion that might lead to unpleas- ant feeling you are justified in say- ing something like this: “Oh. I must tell you that we don't dare talk abcut that. ,We should never dis- cuss anything else if we began." This may seem like drastic meas- ures, but it is better than to have a party spoiled by an argument. And if an argument does spoil a party it is always the hostess who is blamed. Don't try to invite your associates either in hustncsa or society into disputes. Don't fish for their opin- ions when they are quite likely to differ from yours. Especially avoid any discussion of religion that might prove to he a bone of contention: and don't air your own opinions in a way that is a challenge to any who may not agree with you. it is a tendency of very young men. and of women who are no longer youthful, to regard their own point of view as interesting to others. But except to one's intimate friends and sometimes to one's family it is pretty sure to be boring. If you can add to the cleverness of a conversa- tion or the amusement of others by giving your views, then express them, but be men or woman of the world enough not to wish 'to estab- lish your views in the minds of others. COCOANUT CAKE Cream s. cup of butter with two and one-half cups of sugar, add a cup of milk in which a pinch of soda has been dissolved. a small cocoanut grated. half a teaspoon of grated nutmeg. the juice of a lemon and half the grated peel. and four cups of pastry fiour sifted with three tea- spoons of baking-powder. Fold in tho stifliy beaten whites of seven eggs and bake in four layers. Beat the whites of four .eggs to a. stiff froth. add a cup of powdered sugar. two teaspoons of rose-water. and a pound of almonds. blanched and shredded Put the cake together with the filling. add a. little more sugar cover the top, and ornament with whole blanched almonds. RASPBERRY AND CURRANT PRESERVES Two pounds raspberries, three pounds sugar. one pint currant juice. Cook 20 minutes and don't try to manage more fruit at a time. k\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ .......-.‘.‘..-. -..~--.- seem something of a luxury to some of us. They are almost unbelievably delicious. We get used to asparagus after the first two or three weeks of its home season. Garden tomatoes become common- place—though always delicious. But green peas—they always seem a fairy gift, so sweet, so tender. so flavorsome. and so comparatively scarce they are. Perhaps this is the real root of the matter. Green peas seldom become really plentiful. We always have to pay a moderately high price for them. We always have to plan a bit when we are having them from our own gardens. lest we have but peas enough for six when there are eight of table. Of course. toward the end of the season. green pens are occasionally tough and tasteless, but we forget those late messes of peas. and re- member only the succulent. young. tender and toothsome servings that come earlier in the season. Peas are never better than when they are just plain boiled. and served with butter and salt and pepper as their only dressing. Here are the directions of an ex- perienced cook as to the best way to prepare them: Shell the pens. Select the young est. Throw them into cold water. Put the pods in a kettle with boiling water. and boil 30 minutes. Strain the water off and return it to the fire in the kettle. Bring to a boil. Drain the peas and throw them into the boiling liquid. Do not put on the lid. as uncovered the peas remain greener. Bell for 20 to 30 minutes. until the peas are tender. Remove them from the fire. Drain off al- most all the liquid: add a large lump of butter. pepper. salt. a pinch of sugar. and two tablespoons of cream. If liked. a pinch of flour may be also added, stirred. and boiled three minutes. Pour over the peas and serve. Stewed Peas And here is another slightly diifer- ent way, a good way to follow if by chance the peas are older or have lain in market for a da or two be- fore you buy them, an look. per- haps. wilted or dry. One quart of older peas. one ounce of chopped onion. salt. three ounces of butter. one-half ounce of sugar, one gill of water. boiling. Cover closely. and stew very gently for 35 minutes. \Vhen tender, add GREEN peas always. somehow, the butter; toss it well with the peas. and serve as soon as it, melts. In this case the color must be lsacritlced by covering. as older peas When Green Peas Are Ripe They Are Delicious in Every Way, Never I More So Than When Plain Boiled must be cooked in such a way as to make them tender. Green PM Soup One quart of green peas, bunch of parsley, two young onions, two quarts of stock, salt and pepper. Boil the peas until quite tender in boiling water with the onions out fine. and the parsley. This will re- quire about 25 minutes. Drain. Rub -all through a coarse sieve; add them to the boiling stock. Do not boil after the peas are added. Season with salt and pepper. Pea Salad Cook the peas in water to cover. then chill. Serve alone on lettuce leaves with a boiled or French dress- ing. or combine with sweetbreads. turnips, carrots. sweet or white potatoes. separately or altogether in a Macedoine salad. To make the latter. cook separately the turnips. carrots and white and sweet potatoes. mix with the peas and serve on let- tuce leaves. with dressing. Minced Lamb and Green Fees A few slices of cold lamb. half a pint of good stock, one small onion (finely minced). one tablespoon of ketchup. one dessertspoon of flour, a pint of cooked green peas. mashed potatoes. Put the stock into a small sauce- pan, and add to it the minced onion. ketchup. and more seasoning if re- quired. Mix the flour to a. smooth paste with very little water,,and when the stock boils pour this in. and continue stirring until it thick- ens. Simmer gently for ten min- utes. and while this is cooking mince up the meat. Stir in the meat and peas to get thoroughly hot through. but do not allow to boil. Serve on a hot dish with a border of mashed potatoes. A SIMPLE DEVICE; A screened box frame is thedevice that one clever housewife has con- structed as a containerfor her gar- bage and dust pails. It is so, simple to make and proves so satisfactory that others ought to follow her example. The box frame is large enough to hold two largesized garbage pails standing side by side. The bottom is solid wood and the sides art of strong screening fastened to up- rights at the corners. The wooden frame passes around the top and there is a top made of screening on a wooden frame. This is placed on little hinges and may be raised easily by means of a good-sized -“ u\‘\\\\u\\s\\ knob. When Silence Is Golden In Many Times And Place. a Otlll Tongue ls Appreciated NE young girl explains that the moon she prefers the moving pictures to thd play is because she can talk in the movies. She finds it dialcult to remain silent throughout an entire set of any play. If the moving picture being shown interests her she limits her remarks to comments on the actors. “Hasn't he swell eyes. though," and such remarks she makes to her com- panion. If the picture does not in- terest her she babbles on about the affairs of her day. "And I said." "And she said," “And I told him.“ occur frequently in her remarks then. She is the kind of person that most of us do not like to sit beside. Talking in Church Recently a prominent' clergyman took occasion in his semen to re- prove the members of his congrega- tion for their habit of talking in church. It was not enough. he told them, that they should remain silent during the service. They should stop talking the moment they entered the church and remain speechless until they had reached this vestibule. Yet after the service was over and the congregation turned to depart. there was the same chorus of conversation as ever. so accustomed had the congregation be- come to the habit of talking as they left the church. In many churches and cathedrals you may find signs posted in conspicuous places in the vestibules with the words “Silence" in large letters. This ought to be reminder enough to most persons. Among other places where silence is golden are reading rooms in pub- lic ‘libraries, corridors in hospitals. and auditoriums where lectures or concerts are going on. Talking of Self When‘ a. man or woman says: “It has always been against my princi- ples to talk of myself." or. "I am not the sort of person who bores other people by talking about myself." you can generally put it down in your mental note-book that that person likes few things better than talking about self. and that he is getting ready for a long accoilnt of his own achievements, his own temperament. his own family. his record at school. college or in business. The other day a young man en- tertained or thought be entertained a young woman upon whom he was calling by talking about himself for an hour or more. "I don't know how I came to speak of my own affairs." he said. "i almost never do. As a. family we are very reti- cent that way. My mother alwavs taught us that it was bad form to talk about one's family or personal affairs. It's a. curious thing about my early training. I never realized that my parents were better bred or better class than other people,but-—-" ., etc., etc. Then followed another de- tailed acoount of his family and the care with which he had been brought up. And he never quite understood why it was that the young woman never asked him to call again. Oh, To Be -:- .- Beautiful HERE are as many methods of T attaining beauty. if we can believe what we hear. as there are different types of beauty. One thing most of these methods insist on. if they are at all help. ful.‘ is that we rest sufficiently, so far as hours of sleep go. that we eat with moderation but sum- ciently to keep our strength going. and that we remember that there is a decided connection between our state of mind and our looks. Some people say that eight hours of sleep at night is right-— but many good-looking women never get that much. don't. need it. Some say that coffee is bad for the'skin——but along comes a famous and very beautiful English actress who says tea is sure to kill beauty, but that a cup or two of coffee every day are good. Nobody, however. ever suggests that eight hours of sleep will injure beauty. Nobody ever urges that eating too many green vegetables and too much good fresh fruit will be bad for you. 80. though within bounds you may choose your own route to beauty. there are certain things that you must or may do no mat- ter what route you choose. LETTERS TO WRITE Out of every hundred successful men and women ninety-nine are punctilious letter-writers. One of the first'things the man who wants to win in politics does is to establish strict rules for answering letters. It would be safe to say that no man who has been elected to a high polit- ical office has ever done so without the aid of careful habits in regard to letter-writing. Surely no man has ever become President of the United States within late years who has not early formed the habit of attention to answering letters. If you doubt this read the biographies of Roose- velt. of Lincoln. of Cleveland, or any of the other men who have llvtd.in the White House. And if big men like that haven't been able to win out without writing letters. how can you hope to do so?
Norwalk Chronicler