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I * BYMARY MARSHALL» .'
v V Cami-gilt. 1925. by The M610" Newspaper éyndieete
HAVE YOU
At top. big kid dell, boudoir bug with mask in center. dell whose skirts cover powder box. nu ssr'with dell-
esd trimming. Below, blg doll on cushion. lanky doll with ribbon loop to hang in automo ile. Spanish
kniekneok box doll, and frilled doil's head boutonnlere. -
\
is THEY] c00K lN SOUTH AFRICA
Somsof the Good Things From 11...: Land of the Southern
Hemisphere Are Worth Trying Here.
in France the doings of the i0: lnmnn Juico. and if you can possi-
IN mm and to a lesser degree of butter, a cup of milk. a half cup
Prince of Wales always have}
I certain fashionable significance. iorange or lemon leaves.
hiy secure them. one or two chopped
Melt four
Even in America there are tmcec'tabiosponns of butter in a frying
of the Princexcf'Walea' influence in ‘psn and ‘turn into‘ it three medium.
tuhioa. Prince of Wales oxfords
are considered, the smartest sport
shootorwomen at present. It is exe
posted that his recent visit in South
Ltrice will stimulate interest in
om teathers. Some of the choic-
est ostrich“ of the land were shorn
of their plumage for the benefit of
the prince. You may have seen in
motion pictures the prince wearing
a white ostrich plume in his hat
after his visit to the ostrich farms.
Fashionably speaking, South
'Afriea has come on the map. The
only reason that the dres'smakers
have not made more of the‘ episode
is that there is so little of distinctive
artistic inspiration in. that great-
country.
South African cookery has as-
sumed some importance in Eng-
land it is a rather delicate compli-
. ment to pay to the prince to serve
some dish peculiar to the land that
he has visited. Here are some
South African dishes which you
may like to try. not perhaps through
any special interest in the Prince of
Wales. and his wanderings over the
face of the earth. but because they
. arenreally very good to eat and add
interesting variety to the bill > of .
fare:
t
'Kabobe
Cut the meat from a leg of lamb
into slices a half-inch thick. Put
them in a bowl with one tablespoon
sized onions chopped fine. try lightly
and add two~ouncee of curry pow-
der. Mix and add to bowl contain-
ing the meat. Mix well and leave
in a cooipiece for twelve hours.
-When wanted put the meat on
skewers, using fat and lean pieces
together, sprinkle with a. little salt.
and grill over\ the fire. If you wish.
the liquor left in bowl may be well
heated and served as gravy.
Brood Kh utjes
Soak three thick slices of white
bread in a pint of meat broth. Now.
place in a wire sieve and strain out
the broth, which should be saved.
Mix the soaked bread and add a.
tablespoon of.buttor and heat over
the fire, adding a little salt and pep-
per. Let it cool and then add three
eggs, 3. teaspoon of finely chopped
parsley and a dash of grated nut-
meg if desired, and form into small
balls. Cook in boiling meat stock
for not more than three minutes.
The stock drained from the bread
should be used, with more it neces-
sary.
Fish Stew
Select a good-sized fish and have
it cut into fillets. Trim them care-
fully and ‘save the trimmings. Now
dip the fillets in beaten-egg‘and roll
in fine crumbs and fry, athem in.
butter. Wipe out the yfrying‘l-pa‘n.
and try one onion out in thin~alices.
taking care that it turns a. golden
brown without burning. New place
the fillets in a large kettle with the
onion. adding two tablespoons of
ketchup. a pinch of mace, a clove
or two. salt and_peppsr. and just
enough meat stock to cover. Place
a tight cover on the kettle and let:
it,sim'mer gently for an hour. If
you like. you may cook it in a
casserole in the oven.
Ten minutes before serving mix
two tablespoons of butter and two
tablespoons of flour thoroughly and
use this to thicken contents of the
kettle. 1n the meantime Y the
0!] do :not have to be a' little
Y girl or‘ e eimpleton nowadays
to play dolls. French women
have set the fashion. and it you
want to follow in the newest mode
then by all means have a doll or
two. 1' en fe‘sbtonable planning:
ere u ‘ 1p of-lthe rag variety—Ion,
limp and langouroua “tune with
impossible boneless legs and arms
that can be put into‘eny sort of
position. even to being tied in
‘ knots. ‘
The intenstingthlng about these
- dolls as they are made in Paris is.
that no two are quite,aiike. They
are all made by' hand. of course. and
the doll makers are artists enough
i. to enjoy giving each doll‘a" touch
of individuality either' in the shape
of the head. the expression of the
painted tece orthe ;feehioning of
the clothes. Sometimes." indeed,
they are copied from famous por-
.iraita. in feature and costume.
Women choose them to go with
Below. two deil'a head ‘boutonnleree
ind a big french doll. to dress. At
‘uppsr right-hand corner, lieuten-
nlgn. ‘eretonne doll bag to hold
. bathing suit. doll powder pun and
' elaborately dressed big French doll.
small trimmings from the fish and
dip them in beaten egg and let them
try in hot deep fat long enough to
become thoroughly done and a
golden bwwn color.
The fish in the kettle or casserole
should be turned out on a. platter
with the thickened gravy, and the
small pieces of fish fried crisp
should be added as a garnish,
LAMP CORDS FOR THE
C(Vl'l‘AGE'
have you seen the lamp cards that
are really little dolls? '
They: are made-of colored cord.
looped and doubled into the uni-
blance of dolls—like moi. string
dolls that are madefor babies. only
'of gay colors and much smaller. A
length .0! the cord. doubled. is
fastened to the little doil's head and
this length is attached to the pull
chaln.~ The doll dangles down, to be
pulled by the hand when you want
light. '
These fare. "informal little knick-
knacks which would be especially
suitable L'for the summer cottage.
‘MON DAY
Breakfast
Bananas
'Cornilakes - Cram
Fried ess- and bacon
Buttered toast . Coffee
Luncheon
5-. Corn fritters
- " Tomato jelly salad
ii - Bread and butter
' Fruit Ginger-wafers
Dinner
‘» "CW and cucumber cocktail
Chicken livers and \becon
m squash Baked tomatoes
, Peach puddins
TUESDAY
Breakfast
Centaloupe
scrambled eggs
cab-mm
f ' Luncheon
mud vegetable soup
; . - m cold Sarina
“peaches Little oak”
. Dinner
d pickled beet appetizer
Creamed awee‘tbreads .
3m beans Butteredparrots
W lull with Russian dressing
Golf. 1811!
, _.yvsousemv
. I O‘ .,
‘ Peaches
Dependence!
”Mm M5305 08‘"
m:-
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Coffee
Cream
Will
' r _ TWENTY-ONE MEALS.
Luncheon
Cheese souffle .
Ginger bread Applesauce
Iced tea.
. ' . Dinner
Tomato soup
Roasted diet of veal Rice
Green peas Pickled been
_ Berry pie
- THURSDAY
_ Breakfast
.Plums
Cornilakes
. Spanish omelet
Hot rolls
Luncheon
Ryebread and Swiss cheese sand-
wiches
_.
Cream :
Coffee
Fruit . Wife” '
Iced cocoa. -
Dinner
Cream soup
Left-over veal and rice croquettes
Creamed young cabbage
' ‘Lima. beans »
Fresh cocoanut cake
‘FRIDAY' '
- Breakfast
Blueberries
Prepared. cereal
_. .Shirred eggs ,
Corn muffins Ooifse
Luncheon
Scalloped tomato and onions
Cream '
_ Twin mountain muillns
Brown bread and butter
{Will ‘ i
. _Jeliy roll
\
. Dinner
Vegetable soup
Baked fish
Scalloped potatoes
Creamed young onions
' Sliced raw tomatoes
Pineapple and cream cheese salad
Toasted wafers
SATURDAY
DIE-eldest .
' Melon
Cereal .
Soft ,coeked eggs .
tout , Coffee
Luncheon
Potato salad Canned salmon
Belting powder biscuits
- Fruit
. ; - , Dinner
Beefeteek Watercress ,
mod p\otatoee Corn on the cob
Floating islands ‘
SUNDAY
Breakfast
Plums
Stained rice Cream
Spanish omelet
Codes
. Dinner
Rout duck
Mashed potatoes Creamed onion
Apple and celery send
Peach ice cream
Supper . \
Lettuce hearts . Russian dreaeiag‘
Caviar-m sandwiches
fins
‘ ht Breakfast,
Or' Heavy
MERICAN breakfasts have
changed very decidedly so far
as their content is concerned
within the last quarter of a century.
But breakfast remains one of the
meals most discussed in fiction! and
books of travel dealing with this
country. Twenty-five years ago,
and fifty years ago, Europeans were
in the habit of poking fun at the
American breakfast. Dickens. of
course. was critical of everything
American. but e made some par.
tlcuiariy odious remarks about "de-
formed beefsteaka swimming in hot
butter” which he was offered for
breakfast in the United States. And
from his time almost to the present
Europeans have criticised the too
hearty American breakfast.
As a matter of fact the customary
Tobe sure memories” still
waffles for the first meal of the day.
hut nowadays when we eat pan-
haps a glass of orange juice and a
cup of coffee. ‘Seuaagcs are a
breakfast in themselves with toast
and coffee. We are pretty well past
the day when our usual breakfasts
consisted-4f they ever did—of‘fruit,
bacon and eggs. fried chicken. pen.
cakes, mulling or orullers. preserves
or some other "sauce" and coffee.
We have taken on the English idea
. of cereal for our hearty breakfast
dish. Perhaps this accounts to
some extent for our lighter-- in-.
diligence in our old-time favorites.
At all events most Americans prefer
a light bran-at.
Recently several doctors hve ed.
scented e heartier breakfast than
we are at present in the habit of
eating. So perhaps the pendulum u
going to swing back from the very
light to the more substantial morn-
Fruit .. Iced or both.
illlill"
English mam: is heavier than . ‘ ' '
most American breakfasts today.- »
partake of pancakes. reduces. or ‘ .
cakes we eat nothing else save per~ ‘
.. A BULL? ..
. .
the interior dependent of their
to and one. or two of these dolls
reclining on.-a. divas. couch or bed
of a luxuriously furnished room.
, Dress 'Yhem Yourself
You can buy these dolle‘ uh.
dresssdendldrese them yourself. at
a great saving, of. money, of course.
For the nicely dressed doll, bought
on complete. edets a pretty penny.
You can done. your own doll in
lovely -fabriee-‘-esd still keep her
out down within reason.
crewman some". but they are
used for-all sorts of partly useful
articles. . ' I
powder puffs. Sometimes there is
a charming little doil's body. dressed
in gold and silver lacs, flowered
Puff in s glee-(box. Sometimes the
file sketch there- is a particularly
alluring little 'wdoll powder puff.
wherein the puff suggests the bout-
unt skirts of a. ballet dancer.
Iota cushions. too, are made with
doll heads—rather doll bodies—in
skirts cover the cushion. You can
buy these cushions. uncovered. the
Center.
Doll Head Ioutenniere
One of the very newest doll fash-
ions is thatfor boutonnieres in the
form ‘ of smart little dolls. Just
their bodies. Instead of loge there
is a neatly silvered point to thrust
into the buttonhole of the tailored
suit onto'pin firmly to the frock or
the coat collar.
And another-mart doll is the doll
for the automobile. Paris is full of
them. hung at the back Window of
closed cars or hung‘in place of the
flower holder. These dolls are some-
times Pierrot in his white and black
suit. sometimes gamut-looking little
French figures dressed‘ell in white
satin—like the one in the sketch.
with a high hat. Often they have
cigarettes between their painted
lips. They are, of course, finish
with looped ribbon to hang in their
appointed place.
Another doll nicknack is the-box
-ior jewelry. for hairpins. for not
other accessories of the toilet table.
The box cover is dressed and
painted to represent the bust and
deftly fastened to lt.‘ Sometimes
theee,boxes show Chinese or Jap-
anese maidens. sometimes Spanish
sonoritas .or. French ladies of the
time of Louis XV. . .
Masks Used. Too
—iust the front part of the face.
Sometimes these are backed by
powder-putt bags. and some of the
bigger ones, mounted in mention
of seeming big frills. form the mid-
dle of (mart boudoir bags. la the
sketch one of these big bags is
ribbon. The mask has raffle hair
and wears a real little silk mask
over her pretty eyes.
apartments. end it is not unusual-
Not‘ only are‘ dolls smut as -
Especially attractive are the doll~
ribbon or tulle. atop a fluffy powder . "
doll fame thecover of the box. In.
their midst. The doil's fluffy. Puffy,
doil's body fastened firmly in the'
shoulders. and then ,a dollehead is "
Masks are as smart as doll heads -
shown. made of satin and taffeta ‘
no YOU LIKE ensam
Green is one of the summer's pop-
ular colors. ~
Do you like it?
if you do. it means that you have
a decided personality and that you
possess talent in music. though you
may not make use of this gift. You
are impetuous and don't pay much
attention to the more conventional
ways of life. You are likely, to re-
ceive much attention from-men. and
must, be carom! to guard against
jealousy. .-
. At least. that lav-whet they say
eboutthose who are very fond of
green.
ENSHRINING YOUR FAVORITE
DOG
For sports wear there are some
most interesting crystal cut! but-
tons. ln each of which a portrait of
your favorite dog is painted. They
are mounted in metal, of course, and
are rather expensive—but very dis-
tinctive. Instead of your favorite
dog. you can have your favorite
horse—or cat or parrot. for the mat-
ter of that.
othar'sporis cuff links are made
with fishes painted in place or an
animal of your own acquaintance
and choosing.
The same treatment is given to
pins for stocks.
\
/—
: SMART SHOES FOR SPORTS
/'
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0.. as If:"-‘ '2' ‘~.
[bees and stockings for sports and
semi-sport costumes. M to right.
white and blaekvwoven kd shoe
with red heel. Below this. white
kid with tongue and trimming of red
leather. a'nd white kid combined
with green iiurd. With these shoes
are show a stocking with a painted
garter and a flesh colored stocking
with colored eloeke. In the center
, ' -'-e kit w Pi ofWI
tennis oxford. mm... Mlnp' ew ebue it rose .u
are of silk and wool In bright colors.
A) “OW‘M '0 traits billoltsltln for pol! trimmed with natural eile-
ga . a lower g are mmnelndierenteeerewhichara
un'te widen the hook to fasten white"eenvee slipper.
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Norwalk Chronicler