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As Young As An
Actress
She Is An Excellent Model. for to
Her the Semblance Of Youth
ls of Greatest. Importance.
the subject of keeping young
that isn‘t worth much. One
little book on the subject was
written to order by a professional
hack writer of sedentary. reclusive
habits who must have looked quite
grsndmotherly at forty.
no family connections and being
quite content with her own society
or that of other people like herself
it didn't matter whether she
looked ten years older than she
was or Just as old—so long as she
felt well.
If you really want to know the
THERE is a lot of theorizing on
secret of keeping up youthful ap-
pearances. then why not go to
those women who have always
found it of the utmost importance
to look young despite the years.
.111 other words, why not learn the
trick from actresses, who ever
since women have played upon the
stage. have found it to their ad-
vantage to retain the appearance
of youth as long as possible?
Benhardt’s Rules
Sarah Bernhardt. who had
drunk of the fountain of eternal
youth, if ever mortal had. gave
five rules for maintaining youth-
fulnosl. They were her rules. not
mere theorizing. Here they are—.
you may have heard of them:
"Drink water."
“Never wear corsets."
"Don’t worry." .
"Cultivate forgetfulness."
"Rest from the kind of work
you are doing—mud refuse to
grow oldi"
Undoubtedly this refusing to
grow old, and not being expected
to grow old, has much to do with
it. There comes a time in early
middle age when many women
find themselves unpleasantly re-
minded of their advancing years.
not through their own feelings—4
for they never felt fitter. all things i
considered—but through the re-
blinders of their associates.
Discounging Comment
The woman of forty with hair
'just a trifle streaked with gray
wakes up one morning and decides
that this is the day she is going
to have her heir bobbed. The deed
is done and the effect is becoming.
Then a friend sees her.
yes. it is becoming," says
so unnecessary."
her life, and another acquaintance
looks amused. Apparently it
hardly seems worth while.
middle-aged woman wants to
adopt them, until some one re-
minds her thst they are "flapper
styles."
With an actress whose ability to
remain on the stage depends in
large measure very often to her
ability to play young roles, there
is less of this wet blanketting. She
is a privileged person in this re-
gard.
And so of course she is a very
good mod 1 for the woman who
wants to a Y young
When You 210
Marketing
ARKE'I'TNG is one of the most
M important branches of good
housekeeping, and the house-
keeper who does her own scores in
many ways. Personal marketing
mean-obtaining the best for the
smallest amount of money. You
will buy Justine little reset or
piece of duh you want, and dishes
will s themselves that you
‘probabl Would not have drought of
at home. Then awn. you discover
what is cheap and plentiful. and.
as a rule. when a lien or fruit or
vent-ibis id cheap. it is also at its
best because it is in season.
M
When m fish the first point
to consider is its freshness. Fresh
fish has bright moist gills. It is
firm and not flabby to the touch,
the eyes are bright. and the smell
whole-3m Thick plump fish are
always superior in flavor; do not
buy thin ones. The tails of fresh
lobsters and shrimps are well curled
round, and it pulled out spring back;
Melt
Choose mat with bright red lean
creamy-white fat. if the loan has a
purplish tint it will be tough and
flavorless; if pale pink. it is poor in
quality. Meat with very yellow fat
has an oily. unpleasant flavor. Very
lean meat lacks flavor. very fat
meat is wasteful so aim for the
happy medium. Pork should be
small and young. the flesh a delicate
pink. the rind soft. smooth, and not
thick.
The best bacon has white fat
without a tinge of yellow. the lean
a pinky red, -
Poultry and Game
'When choosing foivls it is im-
portant to know which are young
birds. The skin of a young bird is
thin and swooth. the breast-bone
loft and grisily, the spurs are quite
small and round. and the tocs
pliable. Birds with dark skins and
legs are more fully flavored than
whitevskinned ones, so choose those
for roasting; but for boiling, white—
skinned ones are more delicate in
arance.
rm'lfiickcya should have very White
skins with black, smooth legit. Bird!
of medium weight are best in flavor,
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the:
friend. “only at our age it seems, i
Or she' may dc-l
ride to swim for the first time in‘
, New '
fashions in clothes come and the.
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i AClAL customs differ tremen-
yR doualy in many ways. of
course. and in no way, per-
.haps. more than in the method of
carrying the baby. All sorts of
,thlngs go to determine this method
Iv climate and ()t‘t'llpalion and
istatc of civilization.
i The American lndian's papoose
§is one ol‘ the most interesting of
‘nll babies. The baby is bound to
Havingla board by means of various cloth naturally on the princess.
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-:- Butcher
I ERllAl‘s the surest. way to RM.
P good meats is to go to a butcher
who you know to be honest
and reliable and to depend upon
him to give you the sort of meat
you indicate. That is, if you say.
"I want an inexpensive cut for mut-
ton stew," it is n satisfaction to
will give you just this. l‘locause
not one woman in ten knowa the
names of the cuts of meat or knows
how to Judge most by appearance
enough to tell this for herself.
But even the honest and reliable
butcher cannot, give you what you
ly. And you need not be an expert
in the out of meats to do this. If
you got just the sort of meat that
you want one day. make a note of
it. Ask the butcher before he for-
gets what he calls that out so that
the next time you want it you can
indicate it to him.
Individual taste varies enormous«
ly in menu, what one woman
would call a good out another would
not like. We cannot expect. butchers
to be mind readers. One woman
likes a fat piece of corned beef while
another likes it lean. One woman
likes a very thick beefsteak. while
another likes it out fairly thin.
Some butchers have a little trick
of trying to get their customers to
take more meat than they wish.
There is hardly any good business
sense in this because in most fam-
ilies now meat left. from one meal
is made into a dish ,for the next
day. The actual amount of meal
consumed is not usually any more
because more is bought at one
time. It you went to the dairy and
asked for a pound of butter you
certainly Would not expect to have
the grocer cut off a. pound and a
half and ask you if that was too
much. Experienced butchers can
cut or! meat to within a few ounces
of the amount required, but they
are apt to feel that it is good busi—
nose to cut on! more than you want.
and a very small turkey is not a
good purchase; it is all :1 rule bony
and skinny.
Ducklings are at their best when
ten or twelve weeks old. When
young their feet and bills are pliable
and yellow in color. ,
When buying gnluc, notice par-
ticularly the «mill feathers in the
wings. If those are soft and not
fully grown, tho bird is young. The
logs also should be smooth and soft.
and the toes supple.
Vegetables
(lroon vegetables should be crisp
and not flabby, and without any
iyellow leaves. Root vegetables
should be hard to the touch, and not
wrinkled,
1.
"I’
,
deal with the sort of butcher who.
want if you do not tell him definite- ;
and leather bands. and then a
little cap or roof of bark is usually
placed over the top end of the
board. to act as a protector against
rain and sun. The baby is carried
on the mother's back or hunt; to
a tree, when the mother's work is
such that she cannot be burdened
with the child on her back.
Early visitors to the American
llndians used to comment. quite
They
'liléwii
Pickle
D'Wl‘i’l‘lflfifl Iiii‘ltlt‘rl iil‘tl an 01*
lrnvaanulc. so far as their
food vnlun is concerned. For
illlflll‘ food value ls Jusl about nil.
‘81:! they are imupiiun. and, tllcrc~
‘fm’c. some u very pond purpose of
increasing the appetite and thus
adding to the pnlntnhiilly of the
food. Hence thcytllnvc a-good piucc
in our dietary. ‘
Now the really worth-while pickle
is the pickle unusual. liig ilill
,picltlt‘s quartered lcugtllwisc may lw
jwell enough in their placc-aud it l‘
Iquitc everybody'n right to (li‘i'lll‘
{just where that place properly is.
.And so may the small sweet cucum-
jbcr pickles be just the right pickles
{for certain occasions. But the truly
{tempting pickle la it little more. But.-
ilo. if one may use that adjective in
'r-nnncciinn with pickles. llcro are
isnme recipes for the more unusual
Cam-ts of pickle. that add zest and
3piquancy to meat dishes.
Chutney Pickic
This is a pickle the recipe for
which was brought from lndia by
England. To make it you will need
twelve green tomatoes, six sour ap-
ples. six group peppers. four onions.
one cup of raisins. one quart of
lvlnega r. two tablespoons of mustard
laced, two tablespoons of Hl'lll, one
tablespoon of powdered sugar, two
cups of brown sugar. dessert spoon
each of ginger and cinnamon. Chop
fine. the tomatoes, onions, peppers
and raisins. Put vinegar and spices
to boil. add chopped mixture and
simmer one hour. Then add chop—
ped apples and cook slowly till soft.
Ginger Pears '
These can be made from hard and
rather green pears. Weigh eight
pounds of the fruit. Quarter and
slice. all the peers and put them in
u preserving kettle. Add six pounds
of granulated sugar, the Juice and
grated rind of four lemons, a quar—
ter of a pound of green ginger root,
and a cup of water. Roll for three
hours, remove the ginger root, and
put the remaining fruit mixture in
daily glasses.
Spiced Pickles
Soak entail cucumbers in salt
water twenty-four hours; rinse in
clear water. Heat in the following
solution: Three quarts water. one
pint vinegar, piece of alum size of
a hickory nut; drain thoroughly.
put in glass jars, and on top add
mustard seed, cloves (whole). cinna-
mon bark, then fill the Jar with boil-
ing vinegar, dissolving one table‘
spoon of, sugar to each quart of
vinegar,
Chili Sauce
Peel and chop one peck of ripe
tomatoes; boil until thick and not
juicy. Add one pint chopped onions,
one-half dozen large peppers, chop-
ped tine; let boil half an hour, then
add one-half cup of salt. one pint
vinegar, one tablespoon cloves. one
tablespoon cinnamon, two tablo-
spoons whole mustard seeds.
Pickled Walnuts
Wipc one hundred green wal-
nuts. prick with 11 large needle and
put them into a jar, sprinkling as
you lay them in . the following
spices. mixed: = “.25. allspice,
nutmeg, whole pm, '1‘ and sliced
ginger, of each an ounce; one-half
pint mustard seed, four cloves of
garlic and a stick of horseradish.
Then add two tablespoons of salt
told of coming on a little [map of
papooses hung safely on the trees
in a quiet little glen, out of sight
or the working mothers. The
babies. swinging on the branches.
with the wind and a nearby
rippling stream for a lullaby, with
the birds and sunshine for amuse-
ment. hung there quite contentedly
in their leafy retreat, never utter-
ing a cry. lint. when llli: white
visitor nppcarctl cwry little
pnpoose started to shrlclz. And in
a moment ilu- nnamu mothers,
Who were yet within ‘cnl‘shol.
came runnlru: to sun v. lint lnui hap-
pened to their babies. 'l‘llo ludia
babies were taught not to cry ord-
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me To Fill v...
Shelves Again
land sufllcicnt boiling Villi‘Kl'll' l0
icovcr the whole.
land tie closcly.
, linjull Pickle
, This is a pickle that will kee
lull wintcr ulul lit“_'(ll-lil.'ioils “it
i .
{game or roast pork. or. in liii'i,‘
lwltll any limit. it is easily made.
:Six quarts of sliced urccn loiua-
[loose (inc entail hood of cabbage.
il'ut as for slaw, llu'co onions.
‘sllccd thin; half cup snli, throa-
[quarters of a cup of sugar, one
scant cup of mustard semi, a scant
cup of celery seed, tablespoon each
of tillsphm and whole black pop~
per. half tablespoon clown and
tablespoon of whole stick cinnav
lnon. broken lll bits. Add enough
vinegar to cover. Place alternate
layers of the tomato and cabbage
in a pnrct-lninrllnod kettle. sprinkle
onion. salt. sugar and stood initially
over each layer. Thou iltiti good
cider viuunur until the ingredients
are well cmcrt'd. Sci. whcrc it
will simmer until the ioullltoes and
cabbage are sufficiently tender to
permit lwiut: rcatiily pierced by a
fork. When nearly done. add
spices. which should be broken in
small bits. but not ground.
India Pickles
Ono gallon g'rocu tomatoes
sliced on u slaw cutter, two dozen
small onions cut flue, two tea—
spoons each of pepper. auspice.
cloves, cinnamon. yellow mustard.
one pint mustard seed, three pints
vinegar and one pint of sugar.
Let tomatoes and onions, with a
large cup of salt. stand twenty-four
.hours; drain, squeeze dry, pack
'with altcrnnto layers of spice, pour
over nil‘hot vinegar and sugar.
This will keep in a jar.
l’icklcd Poppers
Secure large, green, red or ycl—
low peppers. Carefully remove
seeds; fill with finely chopped cab-
bage and onions: stew together
and place in salt water over night;
in the morning pour over them
,boiling vinegar. This will be
xready to use in about two weeks.
Eight-Day Pickles
Pour boiling water over green
cucumbers; when it has cooled
(same day). drain. Sprinkle dry
suit over them. scant one-half pint
for one hundred pickles, medium
sized. Do not quite double the
quantity for larger ones. Cover
again with boiling water. The
brine thus made must be boiled
for seven mornings and poured
over pickles (counting the first
boiling). 0n the eighth day let
them stand on hhck of stove. cov-
ered with weak vinegar and kept
hot, without boiling. for five or six
hours until they look plump. Wipe
dry and clean, pack. into Jars with
the following spices and 'cover
with boiling vinegar. Use four
pounds of brown sugar to every
gallon of vinegar. Pickles need
not be sealed. Spices enough for
one-half bushel pickles are one-
half ounce allspice. one-half
ounce red pepper. one-half ounce
black pepper, one-half ounce mace,
one-half ounce . cinnamon. one-
half ounce horseradish. one-half
ounce celery send. one-half ounce
caraway sced.
fourth pound mustard read, one-.
i
L‘m‘vl’ the jar,
BYJ MARY MARSHALL
Copyrght. 19.26, by The M‘Ciure Ncmpeper 6ynds'cato
‘How the Mothers of the World
narily. so that when real danger
came and they had cause to cry,
MONDAY
Bl'cokfaat
Oranges
Farina. Cream
Poached eggs
Buttered toast Coffee
[luncheon
Loft-over meat, minced on toast
Dill pickles
, Ilot biscuits. spread with
orange marmalade
Tea
Dinncr
Anchovy canapcs
Lamb chops Baked potatoes
Carrots with white sauce
Canned peas
Chocolate blanc mango
TVESDAY
Breakfast
Baked apples
Oatmeal Cream
Fried eggs Bacon
Cornmeal muffins Coffee
Luncheon
Celery salad Cheese straws
Deviled eggs
dot chocolate Fruit Lady fingers
Dinner
Celery soup
Corned beef Boiled cabbage
Mashed potatoes Pickled beets
. Custard pie
1 WEDNESDAY
Breakfast
Stewed pears
Corn flakes Cream
Scrambled eggs
English muffins, toasted
Luncheon
Cold sliced corned beef
Cabbage salad
Whole wheat bread
Dinner
Stuffed celery Olives
Leg of lamb Rice with tomato
Cauliflower au gratin
Apple tapioca
Coffee
Fruit
THURSDAY
Breakfast
Grapefruit
Corned beef and potato hash
Toast Coffee
Luncheon
Shrimp salad
Crcsm cheese Crackers
Fruit jelly Tea
Dinncr
Onion soup
Minced lamb in casserole with
tomatoes
Creamed celery Baked potatoes
Lemon jelly with whipped cream ,
llilllllii I
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their mothers could he warned in-
stantly and go to their help.
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r....,;o..u..l. AWE;
FRIDAY
Breakfast
Fresh peaches
Oatmeal Cream
Omelet.
Coffee
[luncheon «
Canned salmon loaf "Pickles
Cinnamon toast ' Tea
Fruit
Dinner
Vegetable soup
Baked stuffed fish
Spinach Mashed potatoes
Onions baked in white sauce
Apple dumplihg
Rolls
SATURDAY
Breakfast
Bananas
Corn flakes Cream
Scrambled eggs
Coffeecske Coffee
Luncheon
Stuffed peppers
Pear and cream cheese salad
Toasted wafers
Dinner
Spinach soup
Flank steak
Fried parsnips Potato balls
Stewed tomatoes
Cottage pudding
SUNDAY
Breakfast
Grapes
Farina Cream
Minced left-over lamb on toast
Mullins Coffee
Dinner
Caviar canapes
Roast Turkey Mashed parsnips
Baked potatoes Creamed onions
Ice cream Cake
Supper
Deviled eggs
with Roquefort cheese
dressing
Spice cakes
Lettuce
Fruit
mutant) optimists ans:
msmcnvn
Some of the new curtains are
made of sheer material. scrim, m'ar-
,nuesctte or other fabric of that sort,
and are edged with black fringe at
the bottom. These are curtains
that ham: to the floor at the sides
of the window or over the glass.
The black fringe on deep cream
curtains or yellow curtains or oyster
white ones is decidedly effective.
ammo-Tunisian mm
are trimmed with cut-outs of silver
kid tastes-d on to make I. border
pattern about the top. .the cut-
outs aka made in the form of little
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Slippers 0!. peacock bluesued'e 3
“0
Carry Their Babies
PapoosesInFur
In the early days. before the
iodine had acquired white men's
toomforts, the little papooses were
icomfortably wrapped in skins.
[Soft skin. fur side up, was placed
‘on the board—the cradle board,
we call it~—-and then the baby, fur
wrapped, was fastened on. with
wide bands of skin and narrow
thongs to hold him tightly and
comfortably in place.
, The Alaskan Indians rub their
'babies with grease before they put
,them in their furs and blankets—-
)‘just as the attempting cross-chan-
lncl swimmers rub their bodies
lwilt: grease to help keep out the
too .
in the South Sons
Within the last few years we
have become much interested in
another primitive baby—the baby
of the South Sea. These little
things, of course. need no greasing
or furs to keep out the cold, and
indeed they Wear no clothes. Their
usual way of traveling is in a
sling fastened about the mother's
shoulders and neck. Sometimes
this sling hangs in front. so that
the baby can be conveniently fed
by the mother as she walks, some~
times it hangs at the back, where
the baby is out of the way of the
mother's arms.
The African savage babies are
carried in many odd ways. Some
sit in little seats which are swung
from the mother's shoulders.
Others straddle the mother's neck
and hang on to her ears for safety.
Some are carried. naked. in coarse
baskets which the mothershave
hung on their backs. Still others
are strapped to boards which the
mothers balance on their heads
when they go on a long journey.
The. liayptiau baby is set astride
its mother's shoulder. Mother and
child both help kcep the balance,
the mother by keeping one arm
about the baby's logs. the baby by
gripping the mother's hair.
Straddling Babies
Tile peasants of many countries
of Europe swaddle their babies—
wrap them in long strips of cloth.
which they wind around and
' around. and then use some deco-
rative finish for the whole stiff
little bundle*strips of brightvcol-
cred cloth or hands of ribbon
which are tied in bows about the
outer wrapping.
1 Babies of China and Japan are
fastened to their mother's backs.
g’l‘hey are first. dressed, not
’swadd‘icd-~drcsscd in miniature
replicas of the clothes of their
pare ts.
As for the American baby, born
of whatever race he may be. he is
given a tremendously good start in
life. More and more effort is made
each year to educate mothers in
the proper care of their children.
And clean. comfortable clothes as
well as good food are urged as
part of every baby's right. Well.
they don't all
doubtless each year more and
more of them are kept clean and
wholesome. At any rate the baby
death rate diminishes, and each
year the new-born American baby
has a better chance of outllving
his babyhood.
Picturesque-«0r
Plain ,
Almost always a conflict of some
sort goes on behind the scenes of
fashion. To women who merely
wear the clothes it may seem that
fashions are all neatly arranged
and agreed upon—as if the fashion
of each season were something de-
cided upon before the season
began. Just at present a real war
is waging between picturesque
feminine clothes and the straight.
boyish clothes to which we are ac-
customed. The battle is not one
between the dressmakers. because
almost every one of them would
welcome the more picturesque
fashions back again. They would
bring a real change that would
mean that clothes on band would
have to be discarded and they
would give opportunity for more
elaborate and therefore more ex-
pensive frocks. The tight seems
to be on between the clothes them-
selves.
And, on the one hand the pie-
turcsque clothes make strong ap-
peal because they are new, for the
present, and they are becoming to
many women. The boyish clothes
on the other hand are comfortable
and easy to wear and they have
the advantage always possessed by
the adversary already in the field.
Nobody knows. of course. how
the fight will end—nor when it
will end. In the meantime, it is
a tremendously good time to wear
whatever you find becoming. Be-
cause whether it is fluffy and slab.
crate, or straight and simple, it
will be in the mode.
, _. VARIEGATED VELVET
Velvet that is colored in all the
different shades of any given color
is decidedly smart. It is used for
bats and frocks and coats.
get them—but '
$19 “1
'.‘. ..
fliw
f‘ Whmsmam
Norwalk Chronicler