«om-m net—«c... PEACHES ARE RIPE 'l'hislsthcl-lighSeascnforOneoftheBcstFrultsoftheYaar. -—Many Delicious Desserts Made of Peaches Will Add Variety to the Menu» ON'T be content merely to serve peaches sliced with cream. There are some do- licious desserts to be made from peaches. and even salads may be concocted from them. Peach Bavarian cream calls for one pint of milk. one and a half tablespoons of gelatlne. one-half pint of cream. a half cup of sugar. two eggs. a tablespoon of lemon Juice. and enough ripe peaches to 'meke a cupful of pulp. Scald the mm; um pour now), over the inch thick; cut into rounds; bake beaten egg yolks nd sugar Putil'rom fifteen to twenty minutol. in double boiler a d cook until the Slice six peaches and Add the with sugar. gelatins dissolved in a half cup of ‘;5hortcake fill with sliced peaches; mixture costs the spoon. cold water and cool. Whip the egg whites and the cream and combine and fold into the chilled custard mixture. Sweeten the peach pulp slightly and add to the mixture with the lemon Juice Pour into a moistened mould. Serve with additional sliced peaches. Peach Ice Cream Take two quarts ripe peaches. peel and press through a puree sieve Make very sweet—tho ex- act quantity of sugar cannot be given. as it depends on the acidity of the fruit. Crack six peach ker- nels. mash fine. and add to the pulp. together with a quart rich milk or thin cream. Freeze. Milo“ Select ripe. well flavored peach- es end skin and pit six of them. Slice them thinly and put them in a buttered baking dish. Pour over them a rich custard. which is chilled. There should be a scent pint of custard for six peaches Dot the top of the custard with tablespoons of slightly sweetened :‘hi-oed cream or with a meringue ‘sm the whites of two eggs. wipped stiff and sweetened with two tablespoons of granulated sugar. Peed: Sponge Rub a quart of peaches through a slave and sweeten to taste. Add one cup of cream in which a pack- age of soaked gelatine has been dissolved and when cool. but not set. fold in the stifliy beaten whites of three eggs. Mould. chill and serve with whipped cream. ‘Stnfled PEaches Have ready chopped blanched almonds, raspberry Jamlor crushed fresh res berries and large, thor- oughly r pc. free-stone peaches. with the Juice from one or two lemons. Remove skin from the peaches and cut them in halves. allowing one peach for each per- son to be served. Sprinkle with a little powdered sugar and a few drops of the lemon juice and fill with a little of the almond and raspberry mixture. This me be served with whipped cream i de- sired. M Methane This dish requires very ripe: luscious peaches. Peel them. cut in halves. and remove the stones. Put a layer of the peaches in a pudding dish; sprinkle with pow- dared sugar and cover with whipped cream. sweetened and flavored; continue in this order until the dish is full. On the top put the whims of two or three eggs beaten stiff and slightly sweetened. Brown quickly under a gas broiler. Set in the refriger- ator for an hour or two before serving. “N. M So“ u" Rub a quart of ripe peaches throng a sieve. Add a cup of powdered sugar and the unbeaten whites of three egg! Best with an sggbeater until .very light. then fold in the whites of seven eggs beaten to a still broth. mix care- fully. turn into a buttered bakint- dish .bake until pufied and brown. Sprinkle with powdered sugar and serve. '.. l I I I I / Plunge the ripe peaches into boiling water for a moment. when the skins will rub ed as easily as . the skin of a scelded tomato. Ar- range in a rather deep baking dish. sprinkle with sugar and cinnamon and dot the tops of the peaches with bits of butter. Add a cup of boiling water to the bskln and bake in a steady. in crate oven. .Servshotorcold. . Peach Pie Linea pie tin with our pests. , . fill with well peaches in halves '0: quarters. well covered with em: put on upper crust and pets; or make as above without um crust. bake until done. rs- move from the oven. and cover with a meringue made of the whites of two eggs. beaten to a stiff froth with two tablespoons powdered sugar; return to oven and brown slightly. Punch Shortcake Pass two cups of pastry dour, use-half teaspoon of salt. one i . quite. well on. tnblespoo of sugar. and four level teaspoons of baking powder through a sieve two or three times; work in two tablespoons of lard and three tablespoons of but- ter with two knives; add one-half cup of milk. a little at a time, mixing it in meanwhile with a knife. The dough should be as soft as can be handled. Turn the dough on a floured board. pet with the rolling pin. and roll into a sheet ‘nbout three- fourths of an sprinkle Split and butter each cover liberally with whipped cream and garnish with peach slices. With Your Old Newspapers HE thrifty old-time housewife saved the newspapers dis- carded hy the members of her household, took care that they were smoothed out and folded and then stored them in a dry place in the cellar, there to wait the coming of the man with the little jangiing cowbelle strung across his cart. This hard-working individual had a way of looking quite scornful when he viewed your stack of papers. He shrugged his shoulders. What were a few papers to him? Not worth carrying them out. Still. for the lot—~the pile stretched from the floor to the ceiling and had taken. in the aggregate. hohrs of time in smoothing out and carrying down cellar—he would give.you five cents. The thrifty housewife shrugged her shoulders, too. Likewise she shook her head. Then the rag man muttered seven cents, which he gave you to understand was his final offer, and the thrifty house- wife motioned to him to take the papers, while she held out her hand for the live cents and two pennies. it wasn't much. still it would buy a. loaf of bread and a yeast cake. Besides it was the time-honored custom to sell old papers to men who came around with Jangiing cowbells. and there was something virtuous in keeping up those old traditions. even when you became Nowadays. for some reason or other. though loaves of bread and yeast cakes and everything also. almost. have gone up in price, the price of old papers seems to have gone down. and you seldom find a junk man who will even taken them as a gift. if you are quite prodigal. I sup- pose you will merely send them down the dumbwaitsr with the other rubbish. or not them out in the trash can for the ash men to take away. But there are so many things to do with newspapers that this seems foolish. The other day I heard of a studio occupied by some very clever peo- ple which was papored entirely with newspapers. Care had been taken to use pages containing no large headings so that the effect was one of sofueven gray. They say that it formed an caoollem background for pictures hung on the wall. AMBER ON SUNDAY ' If you would be as lucky as can be on. Sunday wear no heads but a string of amber. and be cues that It ls veal amber. The imitation sort may look Just as well. but It cannot possibly be so lucky. dos these who think they knew authority and following instructions And so it goes. It is a little die- with soldicriy precision. concerting. By this time she has V l TWENTY- ONE MEALS A WEEK MONDAY Creamed potatoes Bacon Dinner Meet Hot rolls Coffee Cheese canapss Oranges mum Boxed fish Baked DOlltOOI 1 Cream Salmon salad Toasted wafers Cmmed celery Mb” “3' load chocolate Sliced cucumbers in olive oil Buttered toast Cones Dinner . Chocolate pudding Bum Pot roast of beef Potato as """" Potato and Geamedonions was as “$2? Whole wheat b d and . Apple brown booty at butter sen wishes r...— Grapes ‘ 1g Wafers m DEM! 0mm . con and fried eggs mnnu' W (Soles cake Coffee discrete and cream cheese canop- Canteloups bun more MUM m M fish Boiled rice mm ““5....t.'ii“° ” elem aluminum“ oases ‘ “‘“Wl'c““‘ 33,12: “M ”‘ sum peaches Cup cahes mm “m - W. hr pa on toast v.“ 10“ scalloped potato- m ' Baked W. Baked tomatoes Green peas Banana Dinner Maple ice cream C Left-over best aoquottss Cornfiakos m . Mammal au gratin SUNDAY French W“ 0°!“ outta-es beets Green beans muss-st W Watermelon ‘ ' Berries Noodles with tomato sauce Steamed ,1“ Cream Lettuce and mayonnaise sandwich , FRIDAY Creamed codfish spouse cake and ism sandwich" meanest Wellies Coffee ' Dinner Sliced peaches Dinner Grapefruit and cucumber cocktail Cereal Cream Fruif’ cocktails Lamb chops Green peas Scrambled eggs Boiled ham Lyonneise potatose‘ Steamed summer squash Home-made Parker Houserolls Buttered carrots Boiled cabbage Creamed potatoes Coffee Chocolate layer cake Berry pie Luncheon Sliced peaches Watermelon Supper WEDNESDA! Poached eggs on toast with tomato Sliced cold veal loaf W . muse Lettuce sandwiches iced tea Crullars Ginger snaps Stewed or raw pears BY MARY MARSHALL Capyrght 1925 py The M‘Cluns Mimpsparéyndicat or the Meal Served Out of Doors totheappeerencooftheoutdoormeal. Onething, Eating out of doors has so many attractions that manywomenmanagetoservesiaout ofclghtsummar meals in the garden or on a veranda, porch or terrace. The sketch allows some of the things that add much 3o U-o, G-(rs' scare Ld—- THIS FOOD OR THAT? ANY women do their first really serious thinking about food when the time comes to plan the diet of their own children. They begin. perhaps. by acquiring a volume dealing with foods for chil- dren written by amneone of the pedi- atrists. The whole matter seems quite simple. -We know lust which vegetables are good for s child under one year. which may be added during theisecond year, Just how many tablespoons of cereal a child should eat and exactly how many ounces of milk he should have for every period of his development. Under this system the young moths: finds that her child thrives. and is perhaps haler than other chil- dren whose mothers do not follow out the same system—or probably do not follow out any system at all. And so for a few months or years it seems to this young mother as if the matter of diet is a simple one, just a case of going to the proper i". Il .i Mill! The Has The Other Authority The first pcrnlexlly may come when the young mother comes across another book on diet for chil- dren written by another child doctor of high standing. The list of vege- tables for one-year-olds and two- yoar-olds is quite differs t. In fact the book differs so muc that the young mother feels open rebellion. Yet she knows that this man is a great specialist. Quits cautiously to begin with she tries some of the precepts in this second book. Then she lets her two- yoar-old child out boiled onions. just a few to begin with. The first au- thority had not included onions in a list of suitable vegetables for two- yoar-olds. But the two-year-oid likes them and the onions seemingly like him. Then she tries other experi- ments. She gives a thres-year-old child raw apple. though the first au- thority had definitely forbidden raw apple to young children. Again nothing hlppens. Ii Wu 7 the most appropriate flowers for the outdoor meal are i wild flowers—Queen Anne's lace, Wand-eggs, black-eyed ausans at present. later golden rod and } esters. These simple flowers have as much beauty as ‘ many of the garden favorites, and really am both! ’i'lu. v '3 chili .. ”if, T Searcher After Worn Dietetic a Long; Hard Read Before Her become rather interested in the whole question of dietetics. She has read one or two general book the subject. and for awhile d a in the peaceful stats of certainty. Then she keeps her eyes open to any bits of information on the subject. She sees in her daily paper extracts from papers read by unlnent physi- cians. men who ought to know a great deal and ought to speak with authority. One man says that milk is not a suitable food for adults. an- other tells us that there is no harm but much good from eating meat in abundance. Yet this young woman had been smut-ed by her. former eu- thorities that from a pint to a quart of milk a day for every member of her family should be part of her daily diet. and she believed firmly that to have meet more than once a day would lead to all sorts d ills. All Theories Aaceiled It really is rather dim. isn't itf—fcr we have all gone through much the same experience. Just at present we seem to be going through a narticulerly‘trying period. a period when almost every well- eatshlished theory of diet is emailed by some scientist or other. One thing that we should mem- ber is that quite frequently these men are misrepresented. What a scientist may throw out as a sur- mise. or may say rather fiippantly. is given the guise of a solemn state- ment when it appears in the head- lines of the daily paper. When you read through the full statement made you may put a rather different interpretation on the matter. g Experience Teaches ‘And as the was on the young mother may gain information as the result‘of her own experience. until she may become an authority unto -lsarself.atleastsofar'asbarown family is concerned. She knows " that regular. well-cooked meals are beneficial—she knows. that between- mesle and too many sweets spoil the appetite and put children out of sorts—she knows that fresh v‘ego- tables well cooked and fruit Julio'- or cooked fruit make the use of con- stant dosing unneueuary. In me she has learned one way or another cnmtgh about diet and food so that ' it she followed only her own knowl- edge' conscientiously and painstak- ingly she could not 0 very for wrong in this matter feeding the family. ‘ It is perhaps a matter of lasiness with some of us. We are searching for a short cut. a simplification. We eagerly scan every article written about diet, hoping some time to find Fruit . some eyctem that will make the tnsk of preparing and cooking meals r o u i nut suited to the outdoor table. \_.._____..___.._-.. on pounds overweight and she h self- ”iii W Why ”50 Fat? Isn't There Such a Thlng as the Overweight Disposition? it's Pleasant. But We Fail considered the case of those of your acquaintance who are too .fat that there was almost always a temperamental reason for their over- “eight state? In other words—doesn't it seem to you that certain people have fat dis- positions? And that their plump- nees goes deeper even than flesh? interestingly enough the disposition of these overweight folk is often. usually. very agreeable—frequently more agreeable than that of the per~ son who is by disposition very thin. She Talke'Aboui If There is Mrs. A., for inshnoa. She is persistently from thirty to forty DID it ever seem to you. as you conscious about it You never see her for any time that she does not mention her weight or her figure. If she has succeeded in losing two or thus pounds she is disappointed if. you do not oommentupon her dimin- ished contour. Yet she assures you that there is no reason why she should be fat. She case so little—never anything but coffee and toast for breakfast, and she has just a salad or some- thing for luncheon and she has given up potatoes and she doesn't eat so much candy as she used to and she does some rolling exercises every morning for ten minutes. till shale really so exhausted! Then You Watch Her let! 1 But you happen to have lunch with her. She orders a. salad and an order of rolls and load chocolate with whipped cream to which she adds three teaspoons of sugar and after you have left the tea-room she suggests going some place for an ice. ShsI finds a lanon ice very ro- trashing after such a light lunch and not at all fattening. But when you reach the ice cream ship she has forgotten about the lemon ice and takes a chocolate fudge sunday im stead. She has dinner at your house and she eats more than anyone else at table. Everything is so delicious. She really hasn't eaten potatoes for months but it is such a treat to have borne-made Munch-fried potatoes. She assures you that also will have to fast for a week to make up for her indiscretion. And yet you lilce hire. A. She takes such a wholesome plums-e in eating the goods things you have prepared. and she has such a keen sense of humor. But you upma- times wish that she would just settle down and be a little overweight without melting so many.apologiea and excuses about it. DO YOU AGREE? "'Men rarely try to' make hornee themselves. Women try. and their efforts are courageous and touching. but never quite eucceaaful."-—Mar- geret Gaston. simpler and easier. For the careless housewife there is always comfort in the suggestion that children really ought to be slowed to follow the dic- tates of their own appetites in the IF YOU MAKE YOUR OWN aomrs 'l'hers are always certain modes of the season that lend themselves especially well to the efforts of the home dressmaker. In fact, there are certain frocks and wraps offered by the designers that anally an heir ter suited to the labors of the clever woman who works at home than to the large establishment where ready-made clothes are turned out by the carload. Then, of course, there ans other fashions that require a certain sort of expert treatment, certain finish- ing that is very hard to give in the home sewing-room. So, if you make your own things. never let yourself be carried away merely by the con- sideration of what you like. Alma choose those things that are spec cially suiteble to home talent For instance. thus is a very in- teresting new wonmg wrap that consists -. of an oblong of volvo edged with a border of fur. an lined with crops or gees-gotta. Ana other wrap consists of an oblong of metal brocade with a border of vol- vet. These oblongs are ooh a little longer than they are wide when worn they are Min sorts of interesting ways If you are planning to gas a evening wrap this fall and are atal expertin the ussoftbeneadlatllsu why not spend what you have in getting really nice We and make up some sort ed shawl-shaped wrap? wurED‘ cauoo There is a vogue for quilted calico cushions. They are used on flu-piturc of the early American period—that substantial. restful furniture of maple that is enduring such vogue at present They are likewise used on the most modern of rattan chairs-cation chain from the Orient long, well-curved lounge chairs to which the thin padding of quilted calico adds just the requisite touch of ”futons. If you happen. to have an o quilted ttiooaf in the attic the bel to scene ancestral lady—or lfyou bappentobeabloiogothold of a quilted piece of calico from some much peessnt‘s cottage. well and good. But most of us can't find bits of ancient quilted calico lm for the looking. We must finds substitute The nib-m of cocoa. htho pleas of modern printed stair. some inganancisntdcsignoflitilefiows are, padded and quilted like the old pieces. Thisisquiteasefleotfng ofcoursaandonofeslagum. littleolsanen MARKYOURSHEEI'S Shostsandotbsrhoussholdlinsna shotild be marked with the data When purchased. as this makes it possiblotokeeph-aokofthelrweah ing qualities. The date may be written in mail hsdelnrle figures thus: e-I-fi for linen bought April hiefhorthcymaybemsrkedwith asericsof X'sincross stitch work. reocrdhaingkopttoshowwhatdsfe gindhtedbyacsrhinnumbarcf a. FIVE VASES TOGEfl-lflt A most attractive fiowen-holdc consists of five ilttle gloss vueg in five smell silver standards, .11 faste together by Jointed silver burs. so that the vases may be ar- ranged in any sort of angina.“— straight if you wish. or even us. an old-fashioned rail face, in . a matter of foods. zigzag design. "if V >T. ~‘M‘o~ I ,.... W..._ . . a... 1,. ,. . . .-,.,m-fi mun: . '19-? W.‘ '1‘”, _ _'.._ .. - .Na. a: haw-Au." .. ~M- 1.9M kw“ ._ “Jo—.1 ,.’I .‘L:f
Norwalk Chronicler