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Eggs Are a Stand-
by of the Clever
Cook
_——-
Plan to Use Thorn Without Waste
and They Will Prove Not
Only Delicious. But
Reasonable.
0W that eggs are cheap and
plentiful—at least compara-
tively speaking—it is a good
plan to include custard desserts in
your bill of fare. for custard is
extremely wholesome and not hard .
to make. Here is a good rule for
plain boiled custard: For each
quart of milk use three or four
eggs and from one to two table-
spoons of cornstarch. That is.
with three eggs use two table-
spoons of cornstarch and with four
eggs use one. or one and a half.
Heat the milk in a double boiler
and add half a. cup of sugar. mixed
with the cornstarch. Stir this in
and then pour it over the eggs
beaten slightly with an egg beater.
Whites and yolks together. Re-
turn to the double boiler and cook
carefully. stirring constantly until
it is smooth and thick.
If you have a small family it is
a good plan to make a batch of
custard to use two days. If kept
in the refrigerator it is as good
the second day as the first. Many
delicious desserts can be put. to-
gether quite easily if you have a
good vtard on hand. Here are
some iggestions with custard:
Put a layer of minced canned
pineapple in sherbet glasses and
over this pour cold boiled custard.
Then lay a whole section of the
canned pineapple and on top of
this a meringue made by adding
powdered sugar and a little finely
minced pineapple to stiiily beaten
egg white.
Put a layer of crushed and
sweetened fresh fruit—bananas.
strawberries or peaches are deli-
cious—into a baking dish and
cover with crumbled macaroous.
Over this pour a boiled custard
and cover with a meringue and set
in the oven until the meringue is
browned. When making a dessert
that calls for a meringue and cus-
tard make the custard only of the
yolks of the eggs. saving the
whites for the meringue.
A delicious dessert is made by
putting sliced sweetened oranges
in a baking dish. pouring over this
is boiled custard and laying on top
a meringue and letting this brown
in the oven.
If you 'hav some lady fingers
thread jelly or ism
and lay them in a baking dish.
Pour orer them some custard. top
it with meringue and brown in the
oven. Another good dessert is
made by- filling a baking dish with
alternate layers of sliced bananas
and split lady fingers. Over this
pour custard and either put on top
a meringue and let it brown or
simply pile with whipped cream.
Whites and Yolks
in making custards many cooks
think that the best results are al-
ways obtained if only the yolk is
used. Theycontend that the cus-
tard is never so smooth it all the
egg is used. To use up the white.
9. good plan is to make your
custard dessert into “fiosting
islands." To do this whip the egg
whites, adding a little confection-
ers' sugar. and a bit of fruit juice
if you like for flavoring. and add
this the last thing to the cus-
tard. If you wish to let the
“islands" stand for some time then
it is better to poach'the beaten
egg whites on hot water before
placing on the custard.
In'planning your meals and in
choosing. your recipes make it a
point. to use up‘ all egg whites and
egg yolks. If possible select
recipes that dispose of the eggs
evenly. If not. choose recipes that
complement each other. To be
sure it is possible to save left-over
egg whites and egg yolks. They
should be put away in the w
frigerator. A little water should
be poured over the top of the
yolks so that they will not become
dried. But the chances are that.
once in the refrigerator. you will
forget that you have them on
hand. and a day or so later when
you look over the contents of your
refrigerator you will have to throw
them away. .
In preparing croquettes and
other foods to fry in deep fat. it is
usual to dip them in‘ ‘egg white
which. cooking immediately in the
hot fat. prevents the fat from
soaking in. So. if possible. use
your egg yolk to enrich the cro-
quette on which you use the
white. Thus a standard recipe for
croquettes calls for two cups of
minced meat. a half cup of very
thick white sauce and an egg yolk.
while the white with 4a teaspoon
of water added is used to dip the
croquettes in before rolling them
in fine crumbs.
In. making layer cake in which
the egg white is needed for frost-
tag. you can usually find a recipe
in which you can make use of an
extra yolk or two. If you make
your own mayonnaise. then you
will have left-over 088 Whites
which might be at once made into
some sort of fruit “fl“lh"
GoodSalIdlotE“!
on of the best
son salads.
made‘of hard-
itemomber to cook
Egg salad form.I
of the substantial i
One good one is
Below. at. right top. surf of
scarf of
and
0' [Comte and fur.
it
point for half an hour to have
them digestible. cut in half and
lay on slices of tomato on lettuce
leaves. Around each slice -of
tomato and half of egg lay a ring
of a sweet green pepper, made
simply by washing and slicing the
pepper.
Another good egg salad is made
of halves of egg whites from which
the yolks have been removed. filled
with diced beets and peas. and
mixed with mayonnaise. Each egg
half is propped up in lettuce leaves
and the egg yolks are crumbed
over the whole salad. More
mayonnaise is passed.
Bea Rings
Cut the whites of six hard-boiled
eggs into rings. Mix the yolks
with a cup of mayonnaise. Ar-
range lettucs leaves on platter.
Lay the rings on the lettuce. Heap
the yolks. crumbled, in the center
of each ring.
Daisy Salad
Four hard-boiled eggs. one-half
cup of French dressing. two cups
of shredded lettuce leaves or
watercress. Remove the yolks
from the eggs. cut them into
halves. the long way. Cut the
whites into narrow strips. and
mash the yolks through a strainer.
Put a little lettuce on each plate.
place about a teaspoon of the yel-
low right. in the center. and ar-
range the, pieces of white around
the yellow so as to make it look
like a daisy. Serve with French
dressing.
PM.” and Egg Salad
Hard boil three eggs thirty min-
utes. shell and cut fine with silver
knife. Boil three or four pota-
toes. Dice while hot. mix with
cut eggs and add French dreadng.
Let stand till cold. Serve on bed
of watercress with more French
dressing or mayonnaise.
THE WAY WE WALK
Very much less tho ht and at-
tention are given to t a subject
of graceful carriage now than used
to be the case. To be sure, our
children are given certain instruc-
tions in proper walking in dancing
school and gymnasium. but. ex-
cept in a few of the fashionable
so-called finishing schools. very
little attention is devoted to walk-
ing merely as a social grace. We
instruct our children to walk
lightly and not to bring their
weight down hard on their heels
because that is the hygiene way
to walk. but we seldom tell them
to walk this way or that way be-
cause by such a walk are they
jud e "genteel." Yet that is the
kin of training our grandmothers
and grandfathers received. and
the young women of days gone by
were constantly reminded that
certain methods of walking or of
boiled eul-
uio cm in“
below the boiling
sitting were unladylike.
The SCARF
BY
» r
WIMW'W Mature
toilet; and . Then
Is
ded wool-like silk. big hroceded "suing shawl.
of three lengths of colored ribbon. In center. scarf
'Tob: 9, Girl 3
. MONDAY
Breakfast
Bananas
Corn fiakes Cream
Soft boiled eggs
Buttered toast Coffee
Luncheon
chicken. celery and mayonnaise
Iced tea or chocolate Wafers
Dinner
Fruit appetizer
Veal cutlets
Creamed cabbage
Chocolate hlanc mange
TUESDAY
Breakfast
Stewed prunes
Prepared cereal Cream
Poached eggs
Rolls Coffee
Luncheon
Savory rice Cold slaw
Whole wheat bread and butter
‘ Fruit Iced tea
Dinner
Tomato soup
Veal chops en casserole
Buttered noodles Green
Cucumber and tomato
Cheese Wafers
WEDNESDAY
Breakfast
Grapefruit
French toast
Bacon
Cofieo
luncheon
Baking powder biscuits
Chocolate eclairs
Dinner
Pot roast Scalloped potatoes
Cottage pudding
THURSDAY
monkfast
Raspberries
Farina Cream
Scrambled eggs
Mufiins Coffee
[luncheon
Bread and butter
Raspberry tarts
"I w I!" new ‘1':
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Twenty-One .Meals a Week
Raw tomatoes filled with leftover
Parsley potatoes
1
Pineapple and‘ cream cheese salad
Fried tomatoes Summer squash
Tomato jelly salad Iced or hot tea
Agiiil“!lii-fj‘.3?i'i”,3" an
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. .m“. .' .higl‘ulldhuflwl-fiwfieliwéfiflmm
Dinner
Leftover beef croquettes
. Yellow beans
Macaroni with tomato sauc‘e
Plain lettuce salad
Berry pie
FRIDAY
Breakfast
Currants
Cereal and cream
Codfish and potato cakes
Codes cake Coffee
Luncheon
Shrimp salad Brown bread
Grape juice Sponge cake
- Dinner
Radishes
Plonked fish Mashed potatoes
String beans Raw onions
Lemon jelly
SATURDAY
Breakfast
Stewed pineapple
Cereal and cream
\ Creamed leftover fish
Toast Coffee
Luncheon
Scalloped tomatoes
Canned pear and cream cheese salad
Iced chocolate
Dinner
Vegetable soup
Beef steak Fried onions
Buttered beets
French fried potatoes
' Coffee Bavarian cream
SUNDAY
Breakfast
Melons
Steamed rice
Omelet
Hot rolls
Dinner
Grapefruit appetizer
Roast lamb Green peas
Drowned potatoes Buttered beets
Ice cream
Supper
Potato salad garnished with sliced
cucumbers and tomatoes
~Brown bread-and-butter
sandwiches
Currant jelly
Iced cocoa
illiiiii
I .
Nswopejnr 6yndicah
One, of the Important Details of Summer
‘seem more. like very large ker-
ON'T be misled into thinking
that. a scarf must be longer
than it is wide. There are
interesting silk squares that are
classed as scarfs though they
chiefs. A little larger and they
would be shawls.
These] large squares are consid-
ered especially appropriate for the
mannisli suit or strictly tailored
frock. They are usually folded
from corner to corner and than
placed around the neck with the
points toward the back. These
ends are then drawn forward and
the handkerchief made fairly_snug
around the neck. while the ends
are tied in an informal knot at
the front. The effect is that of an
irregular sort of stock. Some-
times they are knotted. cowboy-
wise. under the turn-back collar.
of sport frock or blouse.
Some of the most interesting of
L
One way of knotting the square
ken-chief. tulle scarf weighted at
ends with artificial roses. long.
narrow scarf of satin. with decora-
tion of blocks of black and white.
and fringed shawl-like scarf of
figured crepe. '
~-.._ _._4‘_'._. .__ _._..
WHEN YOI' ARE AN EM-
PLOYER a
Some employers seem to feel
that the time of a worker out of
work is worth nothing. So when
applicants come in answer to an
advertisement for a. position the
employer of this sort invariably
puts her off. Even if he is quite
sure that he will not consider the
applicant. he says: "Several young
women have applied for the posi-
tion.- Of course we shall have to
consider them all. If you will
come back again tomorrow I can
let you know."
Obviously this is a face-saving
expedient. The employer wants to
save his own face and therefore
avoids telling the would-be em-
ployee that she does not qualify
for the position. and he also wants
to give the employee a chance to
save her face. He doesn't want
to embarrass her by telling her
point blank that she won't do. So
the girl in search of a job goes
home. possibly seeks work no more
that day, and spends a. good part
of the next day to follow up this
job. only to be told by the receiv-
ing clerk in the office where she
had hoped for work. that “some-
one else has been employed."
\
___.__—_——-———-
AN UNUSUAL SOUP
Heat in a small saucepan half
tablespoon butter. and halfime-
alum-sized onion. two ounces lean
salt pork cut into small squares.
and two bay leaves. _Stir well
with a wooden spoon and brown
to a nice light color for eight min-
utes. occasionally stirring. Add
eight medium-sized peeled and
sliced raw potatoes. Moisten with
one and a half quarts of hot water
and half a pint of cold milk.
Season with a tablespoon of salt.
one teaspoon of pepper and a-salt-
spoon of gratsdvnutmeg. Lightly
mix. .Cover the pan and allow to
gently boil for forty-five minutes.
Strain through a fine sieve into
another saucepan. and boil for
five minutes. Add four table—
spoons of cream and half a table-
spoon cf butter divided into small
bits. Mix well for one minute and
row. in fact the rule with scarfs
this season is that they are nar- the
”r BY SA
these squares are made of silk re-
sembling in shading various wool-
en Sco ch plai.. You cannot be-
lieve until you have fingered the
material that it is soft silk and not
cloth.
Often the sport scarf is knotted
at the side of the back of the neck.
and some of these are rather nar-
rower than last year—this despite
the vogue of the square. ~
Taffeta scarfs are quite a nov-
elty. and offer an interesting di-
gression from the printed crops
0
MONG celebrated women
A musicians. especially the
great s’ngers. it is unusual
to find one' who is either shingled
or bobbed. To be sure there may
be exceptions to this. but it has
often been observed that whero‘
numbers of musical people are!
gathered together there are many?
women with long hair.
If back-flaring skirts really be-
come part of the mode then. it has
been suggested. the old-time
kangaroo g‘ait may be revived.
The panther glide remained the
fashion so long as frocks were very
scant at the back and skirts were
narrow. Fashionable young women
walked~ along with the body tilted
slightly backward. with hips quite
motionless. With the kangaroo
walk of course the hips are thrust
back and the chest held up. Can
it be that this is going to be re-
vived? .
Certainly Mlle; Lenglen may be
ranked as the tennis champion of
the world as far as her dressing
is concerned. and no athlete has
probably ever been watched as
closely as she for her manner of
dressing. This summer Mlle.
Lenglen has chosen a frock
slightly different from anything
worn hitherto. It is a sleeveless
frock of ivory wash silk, quite
straight and severe from neck to
below the hips. where there are
large pleats giving the effect of a
short kilt. Add to this perfectly
simple frock a bandeau made
from ribbons of two shades of
orange. and the smart tennis
player is ready for the court.
Fashionable French women have
shown such carelessness in the
use of etherol for shampooing that
the police of Paris have made a
rule that this chemical must be
used only in a closed room. where
no draughts blow and where
there is no flame of fire. ‘Moro-
over the room and hair must; be
thoroughly ventilated before the
curling iron may be heated. And
there must be a fire extinguisher
on hand when the chemical is,
used. It does seem strange.
doesn't it. that any one would
would want to use anything that
was so dangerous when the soap
and water shampoo is so satisfac-
tory? The idea is of course that
it is essential‘to have bobbed and
shingled hair perfectly clean and
it can be dried almost instantly
after cleaning it with. this chem-
ca .
Some women are wearing stock-
ings that have their initials orn-
hroiderod just below the knee.
These are done by hand. to order.
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”VB.
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Or. if you wish. you can buy than:
and georgette scarfs w i
Diggitul- h ch are so
0 tulle scarf fills an important
place in many women's summer‘
wardrobe. Some of the younger
women whose evening parties far
outnumber their new evening
frocks wear the same frock again
and again. simply wearing a dif-
ferent colored tulle scarf to vary
monotony. Each tulle' scarf
is capable of considerable diversi-
th too. for the flowers with which
t 0 ends are weighted may be
changed from time to time to give
it a new aspect. Sometimes strik-
ing artificial flowers are used to
fasten the tulle scarf on the shoul-
der. instead of in the role of
weights to hold down the ends.
Needless to say it is the uncrush‘
able tulle that women select for
image scarfs.
on may prefer the cor ette
scarf because of its softhessgand
more drooping lines. Often these
georgette scarfs are made as part.
of the georgette frock with which
they are sold. and they are often
trimmed at the ends with embroid-
ery to match that on the frock.
No hard and fast rules should
be given for the way in which to
wear these tulle or georgette eve-
ning scarfs as the cleverest women
prefer to choose their own manner
of wearing them. and are best con-
tent when they have devised a
style that is a little original. Thus
one beguiling young woman wears
a simple little frock and fairly
wraps her slender little body in
her tulle scarf. Another more
substantial young woman prefers
to wear her scarf like a glorious
aura about her shoulders.
Some of lllt‘. levy interesting
scarfs of bounded fabric—mean)!
they are more like shawls—are
often made into tunic blouses or.
two together. into evening gowns.
.A Little Ice Cream
delicious warm-weather des-
oF'l'EN it is possible to milk.
the addition of
serfs with
.only a Very title ice cream for
‘each portion.
Usually you would
need to allow one quart to each
six or seven portions. but if you
fuse the ice. cream in connection
with some other foundation then
you may stretch it out so that ii
. pint will suffice as many persons—
sometimes the stretching can be
extended still further.
Americans have a great taste
for "pie a la mode." which in spite
of the French name that describes
it. is purely American. Needless
to say it consists of pie with the
garnishing of ice cream on top.
There is nothing unwholescme
about this dessert and for summer
it is often better to serve a small
piece of pie with a little ice cream
that lightens it.
Many interesting combinations
can be made of cake and ice cream.
Plain white cake with sliced
peaches and plain vanilla ice
cream is a good simple dessert and
many people like to put two layers
of cake together, with ice cream
between. pouring warm chocolate
sauce over it.
Muskmelons make delicious dess
serts when they are filled in with
vanilla ice cream. Sometimes peach
ice cream is preferred. If you like
you can peel large peaches.‘then
cut them into halves. remove the
stones and put one peach onleach
dessert plate with ice cream filling
in the place of the stone.
Where to Keep
the Bread
HERE do you keep the
w bread?
For years the accepted
method of keeping bread was to
put it in a big stone crock. with a
tight-fitting cover, where it. re-
mained fresh and sweet. Then
the metal bread box came into
vogue. and that is also a satis-
factory container.
The real question is. probablyt
How do you keep the bread? That
is. the most important, thing is to
keep the bread in good condition.
wherever. you keep it. Don't let
stale bread accumulate. Don't let
the receptacle for the bread be-
come moist and damp. If a bit
of mould does come on a piece
of broad. destroy it. take all the
bread out and heat it in the oven
for five or ten minutes. and give
the bread box an extra scalding
and sunning.
In very damp warm weather
mould ii 'a serious subject in some
localities. But if you air the
bread-box every day. and take out
stale bread as soon as it accumu-
lates. you need not be troubled
small supply of bread at a time.
It is large quantities of bread on
hand that cause much of the
trouble. There is too much and
the surplus begins to mould.
THE VOGUE OF TUROUOISE
It. may be that the revival of
turquoise will be really one of the
striking fads of the autumn. Tur-
quoise ornaments have been taken
from jewel boxes to be worn again
by women who like the shade. and
some of the most enterprising of
jewelers . are showing turquoise
pins and pendants and beads of
turquoise matrix in their show
may marked.
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