. Pate do lots gres spread on rye
' ' should be buttered as seen as they
. a quart of the stock you will need
. from Monday and a tablespoon or
. for two cups of.mllk. Cook the
mam-our. MEALS A WEEK .
Canned
Chocola a ice cream Pound cake
MONDAY
Breakfast
Oranges
Cereal Cream
Sorembled esll
Graham moans CO!“
moheou
Mesioan tomatoes
Toasted graham muflins
Cut up pineapple T“
DlnIIer »
read strips
Cold sliced ham Mashed potatoes
Lime beans ' Brussels sprouts
Orange charlotte
——-——e
rbusnar
Breakfast
Stewed or raw pears
Steamed rice Cream
Softcooked eggs
Popovers Coffee
Luncheon
Rye bread and swiss cheese
sandwiches
Lettuce salad with Russian
dressing .,
Minced pineapple and grapefruit
Dinner
Clear vegetable soup
Pot roast of beef Baked potatoes
. Green beans
Apple tapioca
.———-
WEDNESDAY
Breakfast
Malega grapes
Coruflakes Cream
. Omelet
Coffee
.
i
Mumns
Luncheon
Oyster bisque
Apple. celery and nut salad
Graham bread and peanut butter
sandwiches
Dinner
Anchovy canapes
Minced left-over beef and
spaghetti in“ casserole
Boiled onions Mashed turnips
Suet pudding with foamy sauce
A
Notes On the Menus
Nvmeking GRAHAM MUFFINS
for Monday breakfast make
enoughkso that you can have
them toasted for luncheon. The!
are toasted and served very hot.
To make the MEXICAN TOMA-
TOES for luncheon you will need
equal parts of canned tomatoes-—
using the canned ”whole toma—
toes"~andcanned corn. Add a lit—
tle salt. pepper. butter. sugar and
onion juice to flavor and a table-
spoon of chopped green pepper for
every pint of the mixture. The
best plan is to melt'the butter in
a frying pan srfd to cook the pop
pers until soft in the butter and
then add to the other ingredients.
Heat all in top of a double boiler."l
For the “cut up" PINEAPPLE:
for luncheon buy the chipped or’
broken pieces of canned pineapple
which is just as good as the whole
pieces. but considerably less ex-
pensive.
use with grepefruit for Tuesday
luncheon. Buy a loaf of rye breed
on Monday to use for the appetiv
cars for dinner and for the swiss
cheese sandwiches for Tuesday
luncheon. . p .
To make the SOUP for Tuesday’s
dinner. you will need to have soup
meat for stock. but can make
brown stock from meat extract or
vegetable extract added to hot
water according to directions. For
a quarter cup each of carrots and
turnips cut in small pieces and a
few tablespoonsof minced onion.
(look them in boiling water until
quite tpnder. simmer ‘ g down un-
til there is very litt e water left.
Now add them with the liquid they
were cooked in to the stock. Add
also some lima beans left over
so of string beins that you have al-
ready for Tuesday's dinner. Sea-
son ell and make quite hot before
as ng. I ..
' To make the' OYSTER BISQUE
you will need two cups of oysters
oysters in the boiling milk until
the edges curl. Strain off the milk
into the top of a double boiler and
then chop the oysters and press:
them through a sieve. Mix two
tablespoons each of flour and
melted butter to a smooth ante
and add to the hot milk to th cken
it. Add the oysters and seasoning
and a cup of cream if desired. Just
before serving beat up an egg and
pour the soup on it and serve atl
once.
The BAKED BEANS for Thurs-
day luncheon ought not to offer
pny dilliculties to .any housewife.
At this‘time of year you can make
them at home. baking them on a
ledge of the furnace. However
you willflnd the canned beans very
wholesome and then in some
places you may buy ready baked
beans in earthen been pets at the
bakery stores. on certain days of
the week. ‘ ‘
The CREAM '0!“ CAULIFLOW-
ER SOUP cells for a fresh cauli-
flower. So buy one and use half
for the soup and the other half
cook on Friday and use forvthe
CAULlFLCWER SALAD. It should
be cooked Just in time to allow to
cool and chill before using it for
the salad. To make the cauliflower
soup. you. will need to chop the
cooked cauliflower and rub it
through a sieve. Thickcn milk
What is left over save to .
THURSDAY,
Wt
Suwed apricots
Sauted potatoes
«Coffee cake
Luncheon
Baked beans Boston brown bread
Canned fruit
Dinner
Cream of cauliflower soup
Pork tenderloins .
- Scalloped potatoes
String beans Applesauce
Floating islands
FRIDAY
Broakfeet
Stewed prunes
Rolled oats
Shirred eggs
Toast Coffee
Lundleou
Cauliflower salad
Baked been and brown bread
sandwiches
Apple sauce
. Dinner
Olives ’
Fried halibut steaks
Creamed spinach
Scalloped potatoes
Lettuce salad with French
' dressing
Lemon pie
SATURDAY
Breakfast
Grapefruit
Farina Cream
Creamed left-over flsh
Twin mountain mufllns
Luncheon
Tomato bisque
Mushrooms on toast.
Cakes Fruit
Dinner
Breaded veal chops
Creamed potatoes
Bacon
Coflee
Cream
Colfee
Tea
Wheat griddle cakes
Corned beef
BY MARY MARSHALL
Copyright. trashy The Macro Newspaper Syndicate
The Season of the Window Garden Is At Hand
Creamed firmts
SUNDAY
W
Baked apples
Cornflakes Cream
Sausages
Coffee
Dinner
Oysters on the half shell
Mashed potatoes
Scalloped tomatoes Squash
Maple walnut cake
Supper
Egg salad
Cottage cheese
Baking powder biscuits
Fruit Tea
gift that will suit a woman of
any age. from three' to th
score and ten. why not choose
workboxf ., , .
The tiniest little girlllikes to sew.
and she will enjoy possessing her
own sawing things. Moreover, if she
has a workbox. she will perhaps
keepgber prying little lingers out of
yours. And that's two birds with
one stone. '
For . the little girl's workbox
choose something rather large to
start with. A basket with a handle
that she can carry over her arm is
REALLY. if you want excoristmas
per and a very little bay leaf.
To make the CREAMED SPIN-
ACK. you should use fresh or
canned spinach. Steam it it fresh.
so that you will-lose none of the
valuable extracts. *Press through
a vegetable press and put into the
top of a. doubleboiler. and add a,
little thick white sauce with but-
ter. pepper and salt. Mix thor-
oughly and serve very hot. To
make the creamed deb for Satur:
day’s breakfast. look over the left-
over flsh removing skin and bones
and flaking. For a‘ cup and a half
of the deb you will need a cup of
milk. Thicken the milk with a
tablespoon of flour rubed into a
tablespoon of butter." Season with
a little salt. norm and onion Juice
and add the flaked flsh. Let it get
thoroughly heated while you make
slices of toast. Serve on hot but-
tered toast. .
Wash and peel the mushrooms
and then cut up in dice. For a
half pound of mushrooms—whic
ought it;l be enough for a family of
four—melt three tablespoons of
butter in a frying pan. Add a lit-
tle onion juice and the mushrooms
and fry slowly for twenty minutes.
Add one and a half tablespoons of
flour. mix thoroughly and then add
a cupful of thick milk or light
with flour and butter. add the
cauliflower with a little of thelcup of meat stock or stockrmede.
ed. from a meat extract.
water in which it has been cook
cream and let cook; Then add' a
Serve very
season with mlaryseed. salt. pep— hot on slices “of battered toast.
W—
A WorkbOx for a .-
Christmas
G'ft
perhaps the best choice. Get a
strong one. Then enamel it. so that
it will be smooth—and of course the
enamel will add to its brightness and
prattiness.
if you ,wish to have further
smoothness. place I). neatly cut piece
of heavy. colored cardboard in the
bottom of. the basket.
Now go about filling the basket.
But needles. big ones with big eyes.
perhaps number two or three. And
boy spools of coarse. soft thread. A
pair of blunt scissors. a tiny thimble.
and some materials of which clothes
for dolls and toy animals may be
made come next.
Then. if you wish to spend more
money, you can buy no end of at-
tractive things. Get a little wax
made in the form of a fruit or vege-
table. get a tomato pin cushion. a
turnip emery. And buy one of the
fascinating little tape measures that.
the shops show. One is a tiny
alarm clock. You pull out the tape
and the hands spin around. You roll
the tape back in by turning the
winder of the clock. Or a little pig.
whose tell you wind when you wish
to replace the tape.
[ ' "'12 _.
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possess...
i candy.
.
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With Dried Figs;
tion to the winter dietaryu
They are delicious just us
{F IGS are a most desirable addi-.
ithey are or with nut meats used
to stuff them. to serve instead of
They may also be served
:iu many ways for desert. Here
iure some of them:
i Fig and Brmd Pudding
One cup of salt pork. chopped
very fine. one cup of breaded
crumbs, one cup of raisins, one cup
of chopped dates. a few currents
and bit of cltron lemon peel. salt.
cinamon. cloves and auspice. one
cup of sugar. two cups of milk.
teaspoon of baking powder and
flour to make quite stiff. Boil in
pudding dish for three hours. Eat
with hard sauce. .
Fig Cake
Two cupfuls of sugar (dark
brown). one cupful of butter. one
of water, one teaspoonful each of
cloves. cinnamon. and nutmeg.
four eggs. two cupfula of chopped
raisins. one pound of figs chopped.
two cupfuls of currents. washed
and dried. three cupfuls of flour,
and two teaspoonfuls of baking
powder. Bake in layers. which in
putting together. alternate with
layers made from the following:
Two cupfuls of sugar. three-
fourths of a cupful of butter. one
cupful of sweet milk. one of corn
starch .twu of flour. three tee-
spoonfuls of baking powder. and
the whites ,of six eggs beaten to
a stiff froth.
Ficl’uddlng
One cupful each of molasses.
You can fasten all the implements’ warm water. and of chopped a”,
to the handle of the basket or to the
edge with ribbons to keep them from
being easily lost.
Of course your work baskets or
boxes or bugs must vary with the
ages of those you would give them
to. For any age. however the
dainty little waxes made like apples
or cucumbers. carrots or tomatoes
are attractive. And the attractive
measuring tape. too. is a good choice.
Some are concealed in little celluloid
h baskets of fruit colored to life.
There are, for the older sewers.
very pretty needle cabinets which
hold all sizes' and sorts of needles.
and are at the same time decorative.
Some are in the form of closed um-
brellas. and the handle unscrews to
free the needles.
For work bage‘some of the heavy.
washable cretonncs are a good choice
«Washable. not because the bag will
be mashed. but because these wash-
able ore-tonnes do not fade easily.
two and a half cupfuls of flour.
one 888 and one teaspoonful of
soda. Steam two hours. Sauce
for the pudding: Ten tablespoon-
fuls of water. six of sugar. four of
butter. and one ofwine or current
Jelly. Stir well. and cook. Send
to the table hot with the pudding.
Stuffed Figs
First scald the figs in boiling
water. After five minutes over the
lire. remove them and drain them.
Use as little water as possible. Dry
the figs and then cut them at one
end. and force in the fillings. These
should consist of nuts. raisins.
dates. fondant. candied ginger and
pineapple. Press the‘edgcs of the
out together over the filling. roll
each fig very lightly in sugar. and
they are ready to serve. These
.makc delicious svveeis for holiday
jpresents when wrapped in an at-
tractive box or bpsket.
now on until tie. at!!!“
bulbs push up their shoots
through the cold spring earth.
we mustdspend on window gardens
and the florist for our flowers and
menery.
The woman with a knack for
making things grow can. at small
expense of money and pleasant ex—
pense of energy and time. have a
most attractive window garden.
Really the knack for making things
grow probably consists more in being
careful and watchful than in any
real gift of luck.
Off in the country. far away from
a florist. and where she would never
have seen a. flower after winter set
in if she had not grown it. afarmer’s
wife has the most attractive window
garden. She has a sunny window
which she never opens in a corner
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Have You. Seen the New
Handbags?
The Shops Are Full of Interesting Ones That
Would Make Delightful Christmas Gifts.
in'the new handbags is that
made of antique tapestry or
brocade. These bags have appeared
both in Paris and in this country
and they are both interesting and
beautiful. They are made of fabrics
woven in the sixteenth. seventeenth
and eighteenth centuries. and dug
out of goodness knows where by
enterprising beg makers. With each
bag there is a little tag telling the
date and nationality of the fabric.
and in some cases giving more ex-
plicit description of the old piece of
church brocade or castle tapestry
that has been so cleverly used for
modern woman's adorning.
Policeman's Whittle in Bag
These bags are most of them ed
the sort that are carried in the
afternoon. Some. however. are for
evening. There seems to be a new
use for evening bags. ~
opera season opened recently at Chl-
cago it was said that some of the
rich women who wore expensive
PERHAPS the most striking thing
Jewels admitted to carrying police-
men's whistles in their «suing begs.
Not a bad idea in these days of
bandits and highwaymen.
There are all sorts of evening
bags in metallic cloth. Naturally in
a season when gold and silver are
so much in vogue. gold and silver
handbags have come in for attention.
Sometimes, too. bags. are covered
with embroidery of gold and silver
beads.
Lather Again
For the street leather handbags
are considered smart. All sorts of
leather are used—4mm glided or red-
ennmelcd leather to ostrich akin.
Ostrich skin. by the way. is quite
good to look at. It is marked by
irregular and rather large rough-
When the .
nesses. and is colored in soft browns.
Crocodile skin. too. is used for hand—
bags—usually for very large ones
that are real hold-ails. If. is of
course even more irregular in In!»
face than the Ostrich skin. and it is
colored the usual dark brown.
‘The flat envelope bag. usually
with rather big and decorative strap
fastenings. continues a favorite.
Often it is marked with a decorative
monogram or initials in gilt or nickel
or silver. And very often this type
of bag is of a bright-colored leather.
indeed. black bags. unless they are
trimmed with bright color. are sel-
dom seen.
The pouch bag. too. is sometimes
seen. and it is usually rather small
and very smart. It is made some-
times in bright color or soft neutral
shade of tan or gray with its only
ornament a big rose of gilt leather.
the rose fastened on the side of the
bag.
Prmted velvet is used in interest-
ing color- eosnbinetione for many of
the smartest envelope purses. It is
very often pounds to harmonise e
frock and hat by means of one of
these printed velvet handbags chosen
in Just the right colors. ‘
mummn
Thehendbeg ihatllper'tofaset
is still in good style. more are
smart handbag and hat lets—leather
bags trimmed with felt matching
felt. hats trimmed with leather. Or
else leather bag and hat. both
trimmed, for instance, with gold
thread work.
And of course there are the bag
and glove sets—sometimes a. hand-
kerchief is added for good more.
And then there are the bag and um-
brella sets for rainwdey use—big.
substantial tailored bags of leather
in the suns color as equal. aub-
gtantlnl lull.) ENNIS of dlk.
r
is iolfiiow
of the living-mom. Th. roan is well
aired. light and large. Across this
window she has several shelvee
enameled green. There are no cur»
trains at the window, but there is a
heavy Holland shade. which is drawn
to help keep out the cold night air.
0n the bottom shelf this woman
plants seeds in a window box everr
autumnwmoming glory and near-
turtiums. Every three weeks she
plants a few more goods, and she has
blooming nasturtlums and morning
glories all winter long. They trail
over the edges of the box and climb
up strings at the sides of the win»
dew and altogether make v. mom
alluring display. (in the higher
shelves this housewife- kr-nou potted
plants of various sorts. and moves
them about to other l‘ulrI': .f the.
room. bringing them liili'y Mr a.
couple of days in the sun many once
in awhile.
A. more sophisiiratmi window. but
not a more charming one. is made
‘h‘v pliit‘li’lil :1 box of English ivy hall-
'wny up the window anti training the
‘lvy to go downward and form a.
jt-urtnin for the lower half of the
'wlndou‘. This is an admirable treat—
ment for a window that reaches to
the floor, and it is also good if you
‘vrish to serum; vo‘u window from
um uninteresting outlook. A city
:aparimcnt \vlndtm ilmt hunks out on
in blank well no: many feet away is
charming with a yellow et-rim nur—
tain slurred lit-rosy; thu upper half. a
.red lacquered lmx across the middle
{of the window. between top and
‘boltnm snail. and .1 screen of tmlllng’
ivy over the lower pane.
, Remember that all plants need
.llght and air. and that most of them
iare butter for much sunlight. Even
iii' they (in not, get the direct rays
to! the sun very often, they need
bright. light. And scientific experi-
manta have proved that plants can
the artificially stimulated to growth
{by electric light. So if you have
|little sunlight. you might try the
lintcrestlng experiment of seeing if
you will partly make up to them
.by turning electric light on them
for a. couple of hours every evening.
If you like ferns on the dining
table, let them visit your sunny win—
dows a part of every day. All ferns
[thrive the better for a little sun.
even those who naturally prefer
shade.
Some successful growers of plants
use a little liquid manure every
couple of weeks. Don't use too
lmuoh. and don't pour it directly
tuninst the plant. but rather on the
.eerth around the plant.
One thing that makes it some-
:timee difficult to grow flowers and
. plants in many of our modern apart-
;ments and houses is that the air is
; too dry. So always have open dishes
of water on the radiators—they need
not be eyesores. for you can use
brass or pottery fans that are decor-
ative. This water evaporates and
helps restore moisture taken from
the air by the heat. These water
jars. indeed. ought to be in every
heated room in winter. for they im.
prove the air not only for plan“
but for human animals as well.
[ Home-Made
Wedding Cake
F you are going to have a wear
ding in your family or have a
dear friend who is to be married.
why not make the wedding cake
yourself?
Ofletsyeerstheeusbomisdfany
wedding cake is provided at all. to
send out and buy it from a mares.
But home-made wedding cakes are
more interesting and cheaper. of
course. than the kind you buy, If
there is an old wedding-cake recipe
inyourfandlyusethiebyallmeens.
However if you have never used it
beforgithagoodplantotryit
out in a small quantity before mak-
ing the large cake or cakes so that
if you learn anything from experi-
ence in making it your experience
will come in time.
The most important thing in melt»
ing wedding cake. seemingly, is be
have the right sort of even. The
fact. is that a good wedding-cake
oven is so moderate that recipes any
the cake should bake eight hours.
However the heat should be steady
and never should the oven chilL Of
course if you must cookin a gas
sort of oven heat. so in that
you will simplyhevo to use a
rich fruit-cake recipe and cook it as
slowly as possible. never allowing
the gastobeturnedoutorto vary
greatly in temperature.
And old-fashioned recipe calls for
four cups of butter. four cups of
sugar. ten eggs. four pints of flour.
six cups of currents. three cups of
raisins. three cups ‘of‘eltron. one-
half cup of candied lemon peel, two
cups of bleached and shredded
almonds. two teaspoons each of nut-
meg. cinnamon and niece and a
tablespoon of clever and all spices.
Oneohalf pint of. handy in this
recipe shows that it was formulated
before prohibition days. .
liars is ealnore up-co-date wad»
ding cake that cells fes- no brandy
andthetmaybemedelnaslowgas
oven with care.
Cream two cups of butter with
three cups of brown sugar. add the
yolks of six eggs. one pound of
raisins. one pound of currents. half
s. pound of shredded cltron. half a
cup each of molasses and sour milk.
half a grated nutmeg. one tablespoon
of cinnamon. one teaspoon each of
cloves and mace. Mix thoroughly
and add four cups of flour sifted
witheteespoanofeode.andfoldin
the sfiflly beaten whites of ten em.
Turn into a tin lined with buttered
paperandblkefwtwohoureina
m
even you cannot possibly. get that"
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Norwalk Chronicler