. ntely quick oven for thrce- quartersl
,
‘ ml min very interesting slips for
'm inclined to think out the n
WWW.WTIIG Mam'hflwspapsr ‘_ .
Ways of Serving Gooseberries
One of the Delicious
Midsummer Berries,
This, Which Is Somewhat Neglected-
By Americans
E don't, in this country. pay
so much uttenlon to goose-
borries as We might. Some of
us one very fond of this midsummer
berry. but coma of us never bother
With it.
Here are directions for making
some of the good gooseberry dainties
which you might find worth while
if you tried them out:
Gooseberries in Better
Make the butter with two cups of
flour, half a teaspoon of salt. two
eggs. and a pint of milk. First stir
‘in the eggs to the flour and salt.
then add the milk very gradually,
and beat well. Leave the better for
en hour.
Top and tall one pound of goose-
bcrries and put them in the bottom
of it deep. well greased piepan pour
in the better, and bake in n moder-
of an hour. Cut up into slices dust‘
each piece with siiz'ir and serve at
onc'e. or the liattcr will begin 0 sink.
Green Gooseberry Jolly
Take four pounds of gooscborries.
pick and wash them. :znr‘l boll with
three pints of w.:tr~r until very
t9nder. Sti‘iln thinutzh {1 Jolly-hag.
measure, and to with pint of juice
add one pouni of sugar. Boil fairly
fast for half on lmnr. or until in-l
and thou flovur with
trnrt. and pour in
clined tn "it‘ll,”
a little lemon .;-.
small jelly jiii‘s.
Rich Gooseberry Tart
Top. tail, .‘lllll wash omI pound of
gooscberries. Jill'l slew them in a
cup of “'fllf‘l‘ linili quite soft, Adda
liberal supply of sugar. and then
thicken With a tablespoon of corn-
starch mixed to a smooth pasta with
a little water; stir th._< in "rurlunlly,
and when boiling. luwoi the heat
and let simnirvr irr fivr minutes
Now remove from llu' llrv. and allow
to cool Whilr: ymi multc pastry for an
open tart.
W'hilo this is stm‘tint: to hrike. stir
the yolk of two egxs into tht,l goose-
berry mixture. and \i'liap the whites
to n-very stilt froth “lill two table~
spoons of sugnr. Fill the partially-i
baked tart With the goosebcrrr.
spread the whites of cggs on the
top. and return to a rather slow‘
oven until the meringue is brown;
and crisp.
Gooseberry Fool l
Top. tail, and wash hm pounds of
weborrles, and stow ihcm until;
rider with a. very little mum and a2
plentiful supply of sugar. Rub;
through a course glove and allow to.
cool. Make half a pint of custard.
and add no it a. little t‘ri‘flm (it’ pre-
ferred. more custard may be made
and cream omitted); stir this into
When You Shop
THE stocking counter—or the
f‘hosiery department" as they
say in department stores—ls an
interesting place nowadays. From
England come some good-looking
sport stockings made of lustrous
srtiilciul silk in loosely knit stitch,
with height-weight wool foot. Many
persons prefer wool feet for sport
weer because of its absorptive qual-
ities.
High-grade lisle stockings are in
demand for sport wcar. These are
made in ribbed effect and are pre-
ferred by many women to the usual
wool sport stockings. There are im-
ported stockings of this description
but these are still very expensive.
for less than a, dollar you may buy
American-made ribbed llsle sport
stockings. If you wear khaki-colored
knickers for sport wear you_may
like these ribbed lisle stockings to
match.
One" of the shops shows delightful
silk d cotton bromides for linings.
These are male in lovely color com-
binations and are sure to wear well.
some women are using this material
now to make costume slips.
A silk and cotton material that
lookalike alpaca. is shown in one of
the shops for wash summer frocks.
It is to be had in light plaid and
striped designs against a. lighter
background, and is said to wash very
well.
Also in cloche shape is a little hat
winds of colored wooden beads in
open work—the spaces between the
strings of beads being an inch or so
across.
A tricky,llttle hat is made of
block straw in cloche shape. un-
trimmed sate for two red cherries
that hang down over the left ear.
The cretonne department offers
some attractive materials for the
dressmaker. end at this time of year
you may be able to find dust what
you want in the form of d remnant.
'1'th are making interesting sum-
mer buthrobes of flowered cretonne
or printed linens in cretonne design.
Some of'these retonnes and linens-
sre gusrsnteedo obe "isundry proof”
snd “sun proof " The designs are
rstber vivid but for this very reuon
may appeal to you for one of these
summer negligess more then the
more subdued designs found in the
“are. goods” cretonnee. so celled.
found in. mother-'dewtmfllt.
The glued cblntm in dorsl de-
ebiifon. on mitotic frocks. Two
lent! of matte or chiffon or one
of not end soother of chiffon givou
"1min; effect. At first
is,
of sums interestins antique brunette]
the Sooseherries and best for s. few
moments with a whislu Serve in
small glasses with at little whipped
cream.
Gooseberry Jsm
The best sort to use are the red
hairy gooseberriee when quite ripe,
but not getting too soft. They
should be picked on a. dry day. snd
weighed at once, allowing three-
fourths of a pound of lump sugar.
wughiy crushed. to every pound of
fruit. Then out with a pair of scis-
sors, or pick off the little black rem-
nsnt of flower and stem from every
gooscbt-rry. To every six pounds of
gooseberrfes allow one and one-half
pints of red current Juice. the Juice
to be drawn as you draw it for cur-
rent Jelly. If you cannot get the
current Juice, substitute one and
one-half pints of water. Roll the
sugar-in the water for about a quar-
ter of an hour. then add the goose-
lberries. and keep them gently boiling
for three-quarters of an hour from
the time they come to the boil.
When the thromquurters of an hour
are over. begin to test. by putting a. .
few drops of he liquor on to a cold ‘
plate. and, if on cooling it sets firm.
and the fruit has become quite clear.
the Jam is ready. But. as goose-
.berries often prove difllcult’ to keep.
they require more boiling than other
berries.
Spiced Gooseberry
Place in the preserving kettle five
pounds of gooseberries (capped and
stemmed), one pint of vinegar. four
lpounds of sugar and two tablespoons
each of ground cinnamon and cloves.
Cook all slowly for about two hours,
stirring it very often during the last
hour. so it searches easily. Put into
avcrock or in'jelly glasses and cover
with paraffin when cold. This keeps
indefinitely and is excellent with
either cold meats or to serve with
steak.
\
\/ ..
.-\ ,
“:ubll'”. WW
I tte.
0L munch).
i/ Vii/i” 23%;.
1 /’
‘~“.t‘w"-""‘".‘t’o:.
WNW ‘
\u ‘-
“WT“—
\\ \\~\\\\ ‘
l
t‘. 5 I
l 4 I
it":' /. 1 .
ti. 4 /
‘1’); 7 .I
Q I
ll Z /
l‘u‘; l /
;
iii ’/
\i / g
7x
I)
\ W- \\4,,r'/A
\
,.\
h
. }\c
”(qr/{:3
32‘.
x
, \
\\
‘ _\‘
.5
W i‘ l ‘
O. l
I ' 4i ‘ - d
w
‘1
I.
.‘l
‘I
-——-—s
/
What They Did
NCE it was something of on se-
complishment to like mayon-
naise and even more of an
accomplishment to be able to malts
it. After that the fad spread until
everyone made it, and there were
all sorts of devices for melting it
easily and quickly. When house-
wives ran out of a supply of current
gossip they could get a. good ties! of
ccnversational nourishment out of
compsring notes on their methods of
melting mayonnaise. "Do you add
the oil drop by drop?" “Do you put
salt with the yolk to start with?“
“Did you ever beer of diluting it
with white sauce?" “Heavens no—
wbat s.n sbsurd idea!" “And some
people even use cotton-seed oil-
whst will people do next!"
What they really did next III to
begin to buy mayonnaise ready
made. it wasn't quite orthodox.
When you were in a. hurry you
bought it and then you would have
gone to bed hungry rather than to
have bed s. guest in your house
dream of such I. slum. You added s
little spice or a. little lemon Juice to
as to make it “taste home made.”
While you were doing this.yuur
neighbor we. slso doing it. Thu
came confessions end you discovered
that herdly s housewife you knew
went to the pains of making her
own.
But there Ins s time we: back
before the dsys of‘msyonnslse when.
inshsd of knowing one soled snd
most dressing. the good oook'knew
s. belt dosed. Now we either est
msyonnaise or French dressing. Any
possible exceptions are deeming such
as Tartsr sauce o:- Russisn dressing.
uwhlch are nothing more nor less
then wannabe plus additional
tisvoring. ,
cl
About Their Diet-
REyouuesgsrtoeeetbst
A your children get the sort of
food that they ought to have
as 'you are to see that they do not
get thst which is bad for them?
Sometimes Dennis are so esger‘ to
prevent their children from having
between meals. from eating candy
snd unripe fruit. pastry and too
much meat that they do not take
«south pain! to see that they get
what they should hove. The very
hot tint your child mes for things
thst he should not have is perhaps
an indicetlon that he is not having
quite sll that his growing system
dunsnds.
Do you plan each meal for your
children ahead of time, asking your-
self whether it is well balanced and
satisfying? This question should
medially-b0 asked about dinner.
which ebould be the hesrty meal of
the any. Never let e dsy one with-
out indludins' to your children’s diet
some fresh fruit or vegetables.
Do mblsme or punish your chil-
dren for units whlch you know on
due to foults in diet. lack of sleep or
some irregularity in regime for
which they are not directly respon-
sibief
SATIN PUMPS
Quits new for evening or afternoon
are block utin pumps With s line of
rhinestones sll srouud the top. ‘l'bey
my be worn Appropriately with the
new little black crepe frock. m.
med with rhinestones that have been
worn by smut women for main:
lately.
”'Iqul‘i
' u . ‘it
\ “ ”I
.:-.
I,\
\\\‘~\\
I . j ,
' 3 .3, $2
‘il‘wl f ’ :3} 1”/
’a .w . ’/ /
filial/f : i ii/ ..
.3, . ,
""‘tlillfl f /// fl /;
. \ V-W 7 / fl g" ,
| \ \‘ “6'3: (t/ I; é
it M W
t \ , I /
Make the Corners Count
6:,
\ i177
s’.I\‘\ i"1 est. M
“‘ §;;;::1;‘t'f:zo”‘.-rwill}
'l
The corners of the rooms in
your house can be made into the
most attractive parts of the
room. instead of being the pro-
verbial dark and dingy pieces
that they sometimes are.
A screen cleverly placed does
much to improve an awkward
corner. It literally does away
with the corner, and in s large
room is an excellent device for
breaking this sometimes ugly
spsce.
Corner book cupboards or
china cupboards. too, are excel-
' lent for the large room with
seemingly prominent corners.
And then you can do much by
the judicious placing of furni-
ture designed especially for .
corners—this in the smaller
.room where you wish to take
sdvsntsge of all space. Chairs,
tables and little haning shelves
for books and knicknscks sre
sold for these small‘room cer-
ners.
Modern
1' com I commit put these
things in the regular inun-
dry." I“ s young mother.
rustullv restraint s little pile of
Me. fund-mode bsby things. “My
men women is very good so for as
regular things go, but one doesnft
and witty things like this to the
mb.1tisresllysgnstproblem.'
With many women this problem of
getting the very dslnty merits
laundered is quite e. problem You
me: have s trslned bsby nurse in
your house to look after your young-
est child. , She may outsider the
washing of bsbrs fine thing's quite
beneath her dilnifv.
Your own dsinty lingerie offers
Another problem. The expert lady's
meld often ma- this work u put.
of be:- duly duty. She looks upon it
so she would look upon the work of
washing her own dainty things. And
of course in some households where
s. leundress is kept on full time she
is expert enough to do the dsintieet
work as well so the heavier sort.
But these cues are exceptional
One difficulty that this problem of
dainty washing meet-its is that it
TWENTY-cilia MEALS A WEEK
MONDAY
Breakfast
Centsloupe
Oatmeal
Soft-boiled ms
Buttered toast Come. ._
Luncheon
Tuned- sh salad
Brown bresd snd cream cheese
sandwiches
Pineapple Wafers
. Dinner
‘ Vegetable soup
Warned-over lunb
,Huhed browned potatoes
Buttered beets Baked anim-
Chocolate breed pudding
. TUESDAY
Breskfsst s
Currants
Oomflakes
Scrambled “I.
Bikes-h rolls_reheated one.
Luncheon . _
Mixed vegetable Build
Toasted brown bread
Iced coffee or buttermilk
Chocolate wafers ‘
. Dinner
Bed-Dew .Hubed poutoes
Sliced onions snd cucumbers
miledsllcsdosnots Bummer squash
Pact: whip
WEDNESDAY
Breakfast
Punched .
Camel and cream
Minced beef on toast
Cont M . Cotes
. Luncheon
In soled Jelly sendwlcbes
Iced chocolste
ninnsr
Bresded vesl chops
Fried swest‘potstoes
atrium. Stewedtcmelosl
Lsdy fingers with whipped ore-m
THURSDAY
Breskfsst
Plums
Proper-ed «real ' Gum
W omelet
When. muillns Coffee
Luncheon
Believed tomet'oos Toasted mum
Fruit ssled Cheese straws '
Dinner
Sliced ham ooohsdln new
Belted pom
Lima bssns Own on the cob
Joined spplu
FRI DAV
Buskfsst
4
Luncheon
lumen mild
Buldnrwwder biscuits
Cocos -
Dinner -
nun occktsil
Belted fish GIN lute.
lpinseb
Belted green power-myriad”
Ben-v- vie
Trim
SATURDAY
Breekfsst
Wetermelon bells
Ceres! and mom
Creamed s-u- e
Coffee eshe Coffee
‘ Luncheon .,
. diluted hem ssndwicbss
. Nut snd Apple sslsd
Geller! Hot or odd he
Dinner
Clear soup
Liver and becon Fried egg plant
route mutant .
Pescb shes-Ms
80 NDAY
Brealdsst
. Oranges
Ocesl end cresm
Dinner
Olives Mabel ‘
Rio-toluene Mubedturnips
land must pom Corn onpob
unpleicseresm
dunner
Md mush-cameos tout
8mm 38!: .
Hotoricedt.
____,__
ABOUT CANDY
The mount of csndy eaten
We. young and old, seems
boutheincresee. Csndyeatingis
subtlsdcustomottbeumolnwbtcb
welive. .
It is not necessary to heme osndy
st 5 dinner or luncheon. nor is it
nmmmundycrml
to pass st afternoon too or at cord
psi-ties. However. most hosts-ssh
netted thst sorta-met Will!”
is quite complete without it. When
andy ill“ atanyformsl goth-
srlngitshould notbsservedf’mm
the boxin which itwu bought. m
sdhmsr.csndisenre ususlly placed
iutwoormors suitablodishodsnd
sstetoonvenientplsnssontbetnble
when the dessert course is served.
orvithhsrttbfmndies
“.The Lamar; De Luxe
SheReellyHueBigPleceToFillanur
Regime
ususlly needs to be due other
thnnonceswesb. ”sunfish-
nolsmuetuluelqbedoumdfl
beesusetbeyui'cbsnpddllb.ud
it wouldbefoolhbtomine
week’ssupply. '
College Girl. m
One women I know. do“ all
she besIslf m not. chin to mood
to this daily ill-int! m not
about. finding e wwnsn who would
ooms'insn bourortwoedsyto do
it for her. And the ma she
found was s student in the loci col-
lege who happened to live nus-by
and who wss looking for work. She
knew how to take one of thue
dainty things beesiiee she bed the
osre of her own and she did not he!
itwssstsllbenssibhcdignity.
If we go on steering more and
more of the fine, flimsy underthings
and less snd less of the subsunual
sort. then there will be a. m
needtbsn ever for this-(notiona-
dress deluxe who will come into the
moderate siu house or apartment
and men those little things that we
do not wish to send to the laundry.
It really makes s. vomtion in itself.
Such work night of course include
mending snd running of lingerie rib-
bons. possibly also the We!
pretty frocks and wraps that need I
lighter touch then that of them-
llne tailor.
Water Too Hot
Q Few women realize the hem this!
can be done by wster that is too bet.
If it is applied to woolen things it
tends to hex-den them and shflnk
them. acalding hot wster is ruinous
to blankets. Moreover. scolding
water “sets" stains and should never
MSapplied direct to any garment
am has lot-come soiled or spotted.
0n the other hand. scalding water
is really needed to make good soap
suds snd once the stein in the mate-
rial hss become loosened and de-
tached from the fibres of the mate-
rial boiling water tends to whiten
snd sweeten the garment. _
One good way to proceed in wash—
ing fisnncls or other fabrics requir-
ing careful care is to dissolve the
soup or scap chips in boiling water.
making sure that they are really
thoroughly dissolved. You may even
boil the soap and water mixture if
you like. Meantime draw a tub of
moderately hot water—not hotter
than you would wish for a both
yourself. Add the soup mixture and.
when mixed, add the clothes. In
the meantime the clothes may have
been soaked in cold or Juice-warm
water. This should be wrung out of
the clothes just before they are put
into the soap both.
If the clothes are woolen they
should not be soaked in cold water.
nor soaked at all for moro than a
few minutes. Some persons insist
that neither wool nor colored mate-
rials should be soaked at all. but a
few minutes immersion in luke-
warm water will do no harm and
will make it easier to wash them
without rough handling. Woolen
things should never be rubbed on a
board. There really ought to be no
necessity for it. Working up and
down in a. warm soap bath ought to
bo strenuous treatment enough.
Some of the Rules
Here are some rules for the wo-
men who wishes to do fine laundry
work:
. Colored meter-isle snd woolens
should not be dried in the direct
sun. An ideal pine. is s. shady spot
in ss' open piece on s bright dsY.
White cotton and linen uterine
profit by being left hanging in the
sunshine even sfter they are dried.
If you wish to give the white gur-
ment so extra good blesching rinse
it thoroughly in clear wster end
lung it out quite wet in the bright
sunlight.
The first rinsing wstcr should be
hike warm. If you put the soapy
clothes into cold water the snap (up.
notbe rinsedoutso sesilyuif put
in worm water which dissolves the
seeps After rinsing in lake-mm
water they my be rinsed in cold
m.
not keep white clothes looking fresh
and white unless they are habitually
rinsed in more then one rinsing
wster. Some leundrssses insist on
film rinsing: and st some of the
best commercial lsundriu the clothes
are run through even more rinsin:
baths than that.
PEACHES
'e
llcious; tslre ripe. luscious onssl'
We end silos by cutting from the
m to the stone: put into n
dish (it convenient) snd send
peaches”. also I delicious
dish: M slice. snd sprinkle liber-
elly with sugar: put them into the
M, snd was!!! freeze them—
it will require shout sn hour.
Bomber that the rinsing is u ‘
, important as the washing. You osne «- '
\
Mbesservedwithmsmmdec‘
A“... ~._ fix...‘
_‘
h-.. ——Ar——a-—.
- 1...... _—.-~—c‘
. m” “A
ll
._.
-wz-u—
h
HM- -‘
r
‘
w— J..\-—.-—.-—.~. *“- ~— .
Q'WW . *HMM ..
1m“-
v“..- o
W
".
Norwalk Chronicler