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ARE
HERE really is no English
T equivalent for this French com-
pound used to describe the
woman who looks well cared for all
the time. One cannot bear this
stamp of being "blen-soigne" at
short notice—it is not something
'that can be put on and put off. but—-
unfortunately for the woman who
has not acquired it—it seems to be
the culmination of a life-time of
dainty habits. ,
The woman who is really "blen-
soigne" has much more self posses-
sion than the woman who is not.
She needs to do no last-minute
prinking. anxiously feeling of her
hair to see that it is in shape or
holding her hands in awkward posi-
tions for fear of showing neglected
nails.
Our Food Habits
. Have Ellanged
And Nothing More Clearly Shows
What Changes Have Been Than
Our Eating Places
commentary on the changed
conditions of life. at least in
the big cities, than the arrangements
that are made to feed the citizens.
For one thing. there are today ten
good reasonably priced eating places
to every one twenty years ago.
Which, of course. shows how many
more people now out at restaurants,
tea-rooms and cafeterias than used
to.
For another thing, tW§i
food sold ready to eat is ..
ously greater than it used to be.
Prepared cereals. all sorts of deli-
cious glassed and tinned foods,
mayonnaise all made. delicatessen
salads and cooked meets, and bake-
shop products are all sol in great
quantities for meals serve at home
at small expense of time or labor in
the preparation
You will ilnd. if you are interested
in this sort of thing, that some of
the shops make a. specialty of our
plying cooked food in quantities for
two-end that shows another thing.
which is the‘ increasingly large num-
ber of very small families.
One big chain of tea-rooms sells
baked food to take home. and they
specialize in pics and cakes for two
-—little pies. half of which would
make one good-sized piece. tiny
round layer cakes that cut into four
wedges, smell loaves of bread. small
loafcakes, little sections of frosted
gingerbread. All these. things are
designed form small dimilywccmh
posed sometimes of husba'nd 'and
wife who both have office Jobs.
sometimes of a couple of business
women who live together and get
some of them- meals in their kitchen-
ette apartment.
The number of places run on the
. cafeteria plan is increasing. A good
many people seem to think that
NOTHING, perhaps. is a better
' ._ cafeteria eating is especially whole-
some for children. You can see
what you order before you order it.
and that is a great advantage.
Often enough in a restaurant you
order, for instance. an innocent
enough sounding dish of eggs a la
this or that. And when the eggs
come they are covered with the
richest sort of sauce. quite unsuit-
able for childish digestion. That‘s
- just an example. The same thing
holds true of many other things you
could think of that you order from
name only in a restaurant, and find.
upon sight. quite too rich for chil-
dren.
At a cafeteria you can see every-
thing spread out before you and pick
out only the things that you think
look suitable. ‘
Undoubtedly the agitation in favor
of better food habits that dieticians
have carried on for the last few
years in magasines and newspapers
has resulted in much better bal-
anced meals in the smaller res-
taurants where inexpensive table
d'hotes are served. Just as this
agitation has resulted in better eat-
ing habits in those who partake of
the meals. Many people eat cab-
bage. cooked and raw. nowadays.
who. a few years ago. thought they
found it quite indigestible. They
realize now how wholesome it is and
therefore they have trained their
digestions to handle it—or else, they
don't make digestion an excuse for
refusing a. food they did not like, in
the old days, but have. learned to
like now.
You can really make use of a
cafeteria in training children to
balance their own meals. Tell them
beforehand what sort of meal they
should choose, and then let them
choose lt—with supervision if neces-
sary. They find it great fun to
choose their own green vegetable.
their ovvn starchy dish, their own
root vegetable, their own protein, if
you explain a little about the value
.of different sorts of food, and the
need for a mixed diet.
LEATH ER ’HassocKs
The old-time carpet-covered has-
sock. or foot-rest. has gone out of
vogue. and for years anything even
faintly resembling it was considered
old fogey. But the shops are now
showi s most attractive room-em
made in the shape of square and
round hassocirs of old. Only the...
modern haasocks are covered with
lovely leather in a suede finish am
in the softest and most attractive
shades of brown. tsn. green and red.
They are both useful and orna-
mental. these little leather—covered
hasaocks.
YOU
I
Someone has said that ten min-
utes of conscientious care of your
appearance every day would work
far better results than an hour of
intensive application once a week.
Your face and hands and hair, like
a. flower garden. need a. little regular
care far more than intense doses of
it spasmodically given.
Sometimes clever women with
many interests to hold their atten-
tion assure you that they cannot be
bothered with this daily fussing. A
daily bath and Just enough use of
the hair brush and comb to keep
short hair in order is as much as
they can spend on their toilet. Then
once a. week or once in two weeks
Your Favorite
Superstition
F you said emphatically “Than
I not a. single superstition"—-you
might indicate more that you had
not spoken the literal truth than
that you were absolutely free from
superstition.
The interesting thing is that we
all have some one or two pet super-
stitions, and other people's supe ‘ ti-
tions seem foolish and lgno nt,
whllo ours we gloss over. or course
we don't really believe in them—it is
just a matter of habit.
Motorists some of them have
superstitions—though they‘d 'hate to
admit it. One woman I know dis-
likes very much encountering any
scrtbf accident when she starts out
on c. motor drive. She says it
usually happens that she encounters
another accident before she gets
home. Of course it Jus‘ happens,
she assures you. but still she feels a
little nervous. And there are lots
of people who dislike very much
encountering a. funeral procession
when starting out on any under-
taking. .
. And another woman feels that it
is wrong to laugh in a thunder-
storm. She won't admit, of course.
that this is s. superstition. Yet it
is. If she hears a. child laugh, even,
she is uncomfortable, and feels op-
pressed and full of pmmonitions.
Now of course this woman is a. little
in awe of thunder—most of us are—
aud probably has some primitive
feeling of propitiating the powers or
evil by remaining quiet and subdued.
by acting unhappy.
That many people still believe in
the bad luck of the number thirteen
is attested by the fact that hotels
sometimes refrain from numbering
rooms with this unlucky number,
stores with many elevators conven-
iently skip from twelve to fourteen.
and other things of .that sort. And
it is seldom that an excursion is
planned to start on the thirteenth
of any month. If you asked most
persons why they didn't want to
start out on some undertaking on
the thirteenth most of them would
'answer—well, the twelfth was more
convenient.
'And how many people do you
know ,who touch wood when they
make a bragging statement, or-any
statement concerning their good
'luck or good health? Of course.
most of them would say they do
this just for fun, but most of them.
in spite of their protestations. are
superstitious about the matter.
WHIPPED CREAM
To make sure cream whips well
add one or two egg whites to a
pint of cream. ‘
A substitute for whippedcream
may be made by carefully boiling
down a quart of milk to a pint. cool-
ing and adding to the whites of
three eggs. Beat and sweeten to
taste.
WHEN YOU BAKE
To test oven for cake bakingwhen
there is no thermometer. place in
the oven a piece of thin yellow
wrapping pepsin. For layer cakes
the paper should burn golden brown
in four minutes, for loaf cakes it
should burn golden brown in five
minutes.
To have cakes when baked come
out flat on top instead of much
higher in the center. have the mix-
ture come well to the corners and
sides of the pans, leaving a. slight
depression in the center.
Freshly baked home-made bread
should be taken from the pans
promptly and allowed to stand out
of a draft' until cool. It should
never be wrapped or put in bread
box while still warm.
(willinminmillililuiuullii'_'iimiuuiminilunmmmumumil 0 '
. BY» MARY: MARSHALL
Wight!” by 771' M‘Clun Mmpeper 6yndicate
“BiEN-SOIGNE”?
they go to the “beauty salon."
There manicurist, hairdresser and
masseuse make up for the lack of
persistent render attention. And
this method costs a. good deal more
and really doesn't give as satisfie-
tory returns.
Do you know how often you meet
a woman of forty and realise that
she is really more attractive than
she was at thirty, or a. woman of
fifty who really seems more charm-
ing than she did at forty? These
women are almost always the
women whom we might call ‘bisn-
soigne"-they grow more attractive
as they grow oider.,because we see
the cumulative effects of their habit-
ual attention to their appearance.
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MONDAY
Breakfast
, Bansnsas=
Corn flakes Cream
Soft-boiled eggs
Sally Lunn
Luncheon
Cheese souffle Onion sandwiches
Iced or hot tea. Jam tarts
Dinner
Celery tilled with cream cheese
Sliced roast beef broiled
Coffee
Spaghetti with cheese Corn on cob _
Fried egg plant
Chocolate cream pie
menu
Breakfast
Pears
Cereal and cream
Cream chipped beef
Toasted brown bread
Luncheon
, Celery salad
Date and cream cheese sandwiches
Hot or iced chocolate
Dinner
Young green onions
Roast chicken
French fried sweet potatoes
Green corn Spinach
Apple tapioca
WEDNESDAY
Breakfast
Peaches
Oatmeal Cream
Scrambled eggs
Hot rolls Cotes
uncheou
Sardines on Toast
Olive and egg sandwiches
Apple sauce Wafers
Diana
Chicken and rice croquettes
Baked sweet potatoes
Mushrooms on toast
Tomato jelly salad
Peach shortcake
. THURSDAY
Breakfast
Melons
Farina
Omelet
Toasted English Manna
maroon
Shrimp salad Whole wheat bread
Sliced bananas and oranges
Dinner
Olives "
Beef loaf Buttered beets
Sauteed sliced potato and onion
Creamed cabbage
Creamy rice pudding
FRIDAY
Breakfast
Pears ,
Cored Cream
Broiled nit mackerel
Ovemdried bread Coffee
ill:llliliiilmil
Coffee
Hi
will
ill“,
Twenty-One Meals at Week
Luncheon
Deviled eggs
Water cross and mayonnaise salad
Whole wheat bread and butter
Soft gingerbread
Dinner .-
l‘lanked nah Mashed potatoes
Creamed carrots
Onion and cucumber salad
Chocolate floating island
SATURDAY
Breakfast
- Plums
Bacon and creamed potatoes
Bran mumns Coffee
Luncheon
Info-over ash, salad with mayonnaise
Toasted bran mudlns Honey.
. Dinner
Consomme in cups
Veal birds French fried potato balls
Creamed celery Steamed squash
Chocolate layer cake Ice Cream
SUNDAY
Breakfast
Baked apples Cream
Griddle cakes
Coffee
Dinner .
Tomato soup ’
Beefstesk Ned onions
Lima beans Cucumber salad
00“!“ pudding
Supper
Welsh rabbit on toast
Fruit Tea
MAMOONI CHEESE
Although this is such a well-
known dish it is often badly made.
This is a. good way: Three ounces
of macaroni. three ounces of choose,
one ounce of butter, one ounce of
flour. one teaspoon of made mustard.
one pint of milk or half milk and
half water the macaroni wasoooked
in. salt, pepper. Boil the macaroni,
grate the cheese. melt the butter in
a saucepan. add the flour and mus-
tard, cook two or three minutes
without browning. remove the pan
from the tire, and stir the milk
gradually to the mixture. mixing
well so that it is free from lumps.
returngthe pan to the tire. bring to
the boil, stirring all the time; let it
simmer ilve minutes. then add the
macaroni and three-quarters of an.
cheese and seasoning; let it get hot,
then turn it into a greased dish,
sprinkle the remaining cheese over
the top and put a few small, piece.
of butter here and there ever it.
Brown under a griller or in a hot
oven. Send to table in the dish it
is cooked in.
l‘irilin
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iiiiiiiliiillillilililiiiillllllllllli
With Cold: Pork
8 anything more discouraging
than one cold pork chop. or two
cold pork chops? You had
bought what you thought would
be just enough pork chops to go
around. because you always hate
to have them left over. and then
Jane didn't get home for dinner.
and Tom. who always eats two.
took only one—and there you were
with twa leftover cold pork chops
staring you in the face the next
morning when you went to look
over the left-overs in the refriger-
ator. . .
You almost wished for a good
old-fashioned tramp to come to
your back door asking piteously
for "just a bite to cat." You
could hand out two thick slices of
bread and those two cold pork
chops and that would be the end
of it. As it is you haven’t even a
dog who would solve your problem
for you.
Then it suddenly wears to you
that instead of having a hot din-
ner that night you will have a cold
supper. Tom is going to be away
and it will make things easier.
and it also occurs to you that club
sandwiches will be good. and that
instead of chicken you will use the
cold pork cut from those two left-
over chops. So you carefully cut
it off and slice it into small pieces.
When the time comes you skin the
tomatoes and broil the bacon.
Then you out two slices of bread
for every one to be served. You
toast the slices and butter them a
little. One slice of toast for each
person on place on each
plate. on a nice piece of crisp
lettuce. then two slices of tomato.
a crisp rasher of bacon and a few
pieces of the cold pork. then a
tablespoon of mayonnaise dressing
which you spread about. then an-
other crisp piece of lettuce and
then the top piece of toast.
If you like you may garnish
each with an olive. and if you like
a slice or so of cold boiled egg.
Surely you will dud this an excel-
lent club sandwich. the pork quite
well taking the place of the usual
chicken.
nausussn
Glass dishes and enameled were
are better than earthen were for
container! of food in the refrigerator
as the glass absorbs and holds less
heat than heavy earthen ware.
Very small cooking utensils are
not economics! for use on a gas
stove as fuel is saved and cooking
is hustened if the bottom of the
utensil extends beyond the dams.
6.8
What are tho W the
womanwho is‘“bion seine"
mustlookoutfor? Thelittla
thisgsslloounhneetnessssd
daintinassudcleannessanda
generaleweetuess. Andthsna
mmmwmm
that of a sewer. gives the
rightresults. Restwhensver
itispoesibletoputthetired
muscleseadnervesintoproper
condition. baths foe-both clean-
linasandredreshmuesreful
attentloutotheskinsndhslr.
clothesthatarealways use
and without wrinkles all
theselittlethiugshelptogive
thebigtotslsttmmedupinthe
two desa-ipttve words. "bien
soigne.” .
so
1*
When You Shak
Hands '
To an Oriental coming for the
first time in contact with Occi-
dental ways. our customs of
hand shaking must be confusing and
sometimes amusing. We, who are
used to the custom. seldom see any-
thing amusing about it, but still
there are occasions when it is con-
fusing. There are times when we
stand before someone whom we
have just greeted wondering whether
we should shake hands or not.
One thing that should be remem-
bered is that it is almost invariably
the duty or privilege of the woman
to decide whether to shake hands or
not. If a woman does not make a
move to shake hands the man whom
she is addressing should not take the
initiative. For this reason we ought
to be even more careful in training
our daughters in this regard. so that
they may be spared future ember-
rassment resulting from uncertainty.
When welcoming friends in your
own house you always shake hands
with both men and women. When
greeting them or meeting them away
from your own home it is not cus-
tomary. However. some authorities
insist that when you are overnight
guests at a friend's house and are
introduced to others making up the
house party you should shake hana
with them as acknowledgment of
the introduction.
More callers in the home of a
third person. on being introduced.
would usually only how in acknowl-
edgement of the introduction. Re-
member. too.’ that a woman does not
rise on having a. man introduced to
her unless he is a person of much
distinction or very advanced years
or otherwise deserving of especial
consideration. A woman bows and
remains seated when a man or
young woman is introduced .to her.
though a. young wo'rnsn rises when
presented to an older woman. Re-
member that when shaking' hands.
whether with a man or woman. a
woman should always stand. It is
not especially good form to shake
hands while seated.
COOKING KNIOKNACKB
Vol-eu-vsnm, so often spoken of
in French cookery. are light. round
pug paste crusts. usually filled with
regents of chicken or sweatbnads.
u—-_—-
Inger is derived from a ssnskrit
word meaning gravel. through the
Latin word calculus. pebble. The
calculus of mathematics is so-cslied
because pebbles were used for ca!-
cclsting.
The American mdisns m‘babl’
made and used maple sugar for an
untold time before Europeans came
to America. the sugar maple being
found only in {forth America.
To obtain hat-mien green catering
for candles and cakes strain some
cooked spinach. New pound a little
and squeese out this juice. The little
needed for coloring will give no
flavor.
The terms chicory and cam are
used differently in different locations
as applied to a plant allied to the
dandelion introduced to Europe
from China. [Usually the term eudin
is applied to a variety with smooth
thick leaves while chicory is s. curly
variety.
i
iiilliililllilliWilli:
Ved Is Good and
Adds Variety to
Summit: Diet
ltMusilerpsflthols
atltsleet
“multicultural!
iii-pm lyccchsd. lure-
s-ud adds another rant to the list.
And that is something even house
keeper mates W of mesh
Beast Veal
Select a piece of on: from the lots ‘
andheveitboned. l‘illvrlthbsesd
stunting, seasoned, withcuion. Dredge
with salt. pepperandalitflellour
and place in meeting pan with three
slices of salt pork laid over the
meat. Start cooldbg‘ in a not even
and continue in a. Odom oven
allowing twenty nutes to the
pound—more if the reset is small.
Bests frequently. Serve with envy
matron: drippings in the pan.
Veal Friesseee
Cut tour pounds of veal in 0w
piecesputinaksttleineoidwater
tolustcovet.letcometoaboiisnd
slum: set where it will boil slowly
until very tender. adding. just before
it is done. salt and a slight sprink-
ling of white pepper. Thicken the
gravy by adding the following: Rub
smoothly three tablespoons of butter
and the same of flour. Remove
from the are and stir in slowly to
prevent lumps; return to the tire.
let boil up once and it is ready to
serve. Have ready a tin of warm
biscuits. break open. lay upon a hot
platter. crust down, and pour over
the fricessee. A very small onion
cooked With the meat is a welcome.
addition to some. but there should be
only a suggestion of the onion. Add
a. squesse of lemim Juice lust before
serving. .
Veal Loaf
Two pounds of veal and a half
pound of salt pork. chopped one to-
s‘ther. half a. doses soda crackers.
rolled due and moistened with half
a cup of sweet milk. two eggs well
beaten. Mix all thaws“)! together
and season with pepper. salt. all-
spiee. grated lemon peel and nutmeg.
Bake about an hour and a quarter.
basting occasionally with a little
butter and water until the last di-
teen minutes. When done pour out
the fat that may have fried out in
the pan. Then make a gravy.
Baked Veal With Tomato Sauce
One thin veal outlet. one teaspoon
drippinse. one ' teaspoon chopped
onion. one teaspoon chopped parsley,
one-half. cup breadcrumbs. one-belt
teaspoon salt. Mbth teaspoon
pepper. Trim edge of outlet and
spread on board or platter. Fry
anion in drippings until tender: add
breadcrumbs and parsley mixed with
enough water to hold them together;
spread on outlet and roll; tie in
three or four places. Duet with edit.
pepper and flour. met in pan; add
enmhalf cup hot Water. Roast in
hot oven thirty-dye to forty-ave
minutes, adding water if needed.
Remove to bet platter: pour tomato
sauce around meat and garnish With
parsleY. ‘ -
Veal Patties
Six ounces of lean cooked veal.
two ounces of ham. a level tablo-
spoon of hour. a teaspoon of finely
grated cheese, half a teaspoon of
grated lemon rind. a pinch of pow.
dared mace._ two tablespoons of
cream.
Finely mines the veal and ham.
Mix together the flour. cheese.
lemon rind and macs, add a pinch
of salt and a little pepper- Mix the
minced meat with this and add
enough strong veal stock to make
a moist paste. Stir over gentle heat
while it simmers slowly for ten min-
utes. Add the cream and use to
fill hot pastry oases.
v‘ui Rolls
'l'we pounds veal steals. out this
on the ham. and cut in squasu.
Season these with salt and pepper
and wrap mundstrips of salt pork.
hoopla: in place with toothpicks:
roll in flour and breath butter.
. Thicker: butter left in pan with flour,
add one plot as milk. bring this to
shenandpoureverrolls. Cookin
a. covered casserole two hours.
ran-am may be added to the
gravy when ready to serve.
Museums FOR THE
Lsuuoaaee
To add a little attaching when
Washing and ironing silks dissolve
powderedgumsrsbleinwsrmwster
fordnshmintheproportionafone
teaspocutoonequsrtcfwater. It
shouldbsstrsfnedbeforeusing. It
0 O O
Burl: W in water makes
su'aneelsut scam in laundering
small pieces of voile and linen.
O O O
.ltisnotneosssarytohevespscisl
Wet-rehtorueeonbmwn
orbleckfabs-iesss starch
eoieredwithstrougtea rsthe
0 O 0
~ To test for once. alkali in soap.
have a piece of red libnus paper.
Cut into the turtles of'the soap.
Moisten the titans in clear water
andlaycntbefreshlcap. lfit
turssblueataloethescspisex-
cessively alkaline.
Norwalk Chronicler