\‘l‘. i..
Take Care of Your
Hands to Keep ThemiThe . F ire In the ‘
Soft and White
ill: greatest cause of chapped
illlitflli in winter is strong IOID-i
Sum: may be excellent for,
hauling tllilllf‘tl and not too strong.
.«vr cimllva if properly used. may be
ruinous to hands. The fact is that
.: Hull: selected merely because it is
non.) for household cleaning in never
Will] to hands. and a soap mild
i
I
.
till'llllfll for hands is not strong
t-llnlmh for all kinds of housework.
You must strike a compromise i
.v“l.il where along the line.
Use Mild Soap
.i pond thing to do is to use a
fairly mild soul) for dish washing
.l soup that you would not conuider
lsii‘ulli‘.’ for a bath. Have on
land mine stronger soap—some of;
the soap powders. are excellent furl
this. purpose. When you have any
will-in' dishes or pots and pans matte
two of this soup. but do not touch it
\'.lil your hands. Have a spoon
mid;- for this purpose. Once i'ml‘
:sr-t ill the habit of looking on these
.hllms in this light, the matter be-
vomcs easy. You certainly ought not
it. discard it good soap powder orE
‘m'illl‘llil: material just because it
hurts your hands when used care:
lustzly. Ammonia in unkind to bands.
iiut it. in possible to use ammonia
frequently and not let it touch your
Laurie at all. For cleaning wash
hush-ls. it is excellent. You can pour
n lobicapoonful in the basin of
untrvr, and then with a little dish
li’ivl'fi kept for that purpose. clean out
the basin and the edges of the bowl.
'i‘hcu rinse out the mopihoroughly
lI-l‘wrc touching the hands to it.
limp Them Clean
Another important factor in keep—
llli‘; the hands in winter is to keep?
them perfectly clean. Some house-
nlvcs think that since their hands'
:rc in water so much of the time‘
til-“y do not have to wash them.
However, much of the water the
housewifo has her hands in is not
rlenu and should not be allowed to
month on the hands. The hands
should be washed in warm soapy
mater and rinsed thoroughly after
wwry immersion in clean water.
’l'ha-c: should then be. dried thorough-
il‘o let the water dry on them is'
liill’lllilt‘.
Sums? women have on hand in the
i..tchcn a sweet scented hand oint-
u out that they put on their hands
otter Allah trashing is done. This
twt'illlé's the skin and takes away the
n'iol' of dish washing that some:
time-t clings in spite of careful}
i
-, ”Ht...”—
Fewer Rooms, ‘
More Closets?
0ST houses and apartments:
R1 ill'tl built on the general sup-i
lo‘mliidil that the more and‘
incur your rooms. the more and!
i:'.rf.;m‘ should be your closets, though f
y uonllln't be a bad idea to reverse
mm and increase the roomincls and‘
number of closets as you reduce the
number and size of your rooms. |
it. is a far-t that you can get along;
with very much smaller rooms and‘
Mill not feel crnwrlcd or hampered if!
loll have spacious closets, shelvesi
and l-upboar-‘is cuough to store alli
articles not needed to have exposed?
And a few feet of area adds enor-i
llll')l.l§~‘.l}' to a closet without giving
any apprecial'ulo space in a room.
You can get along with a very
small lill"ll 'l. a veritable kitchen-
Filo, if you see to it that along the
null] syn-ll“: of that kitchen you have
l‘zllllli‘l'filld shelves. closets and cup-
H.’.‘ll‘al,‘. And you can get along with
w-ry much loss equipment in the
\“l}' of cuplmards if the kitchen is
i‘t‘llt‘ltlllli though to provide for full;
equipment in tables and other arti-
L‘l's of kitchen furnishing.
'i'wrl persons can get along well,
tiltlllffl‘i in a rather small bedroom
1" there urolwo closets and possibly
elicit and cupboard space beside. but
the room must be large indeed to
make it possible for the same two
wrsons to manage with but onei
(instt and no‘shelf space. i
it is always a good plan to have
enough shelf space and cupboard
rliJCt’: so that you need not have to
figure on'having your possessions
.ml suppliers stowed away in close
army. You know yourself that
when you are in haste you never
have the time to put things away so
compactly a's when you are first
arranging shelves and closets.
Simplicity in furnishing is really
possible only in the 'house where
there ‘is plenty of shelf and other
store space. The dining-room that
5110 no clutter of the parapernalia
of meals is poss‘ble only where there
is shelf and cupboard space sufficient
in the pantry to accommodate all
those things.
t'xumacum) APRONS
Aprons made of unbleached muslin
art. decorated with applied‘fiowers in
my colors. sometimes with pockets
at brick-red muslin like flower pots.
with flowers growing above them.
They are used also for housework:
aprons. Make them in a big. (en-I
\cloping fashion. of a kind that‘
cover the truck completely and stay
in place securely on the shoulders.
For children. too. unbleached mus-
lin li'i’lkus good aprons. You can
lat on borders of little ducks or
kittens or flowers. cut out of colored
muslin. and run on With colored
threads. You can put on pockets
shaped like animals. Remember
that on any apron this year the
pocket may be emphasized. Pockets
are in high fashion.
the
NY room with a burning fire
A on the hearth in more attrac-
five than any other room with-
out u fireplace. That isn't true. of
course. There are charming room!
without tlros: there are hideous
rooms with beautiful fire: burning
always on the heart.
But the fact remains that an open
fire is a tremendous factor for mak-
ing a room cheerful, comfortable
and beautiful. More and more we
are recognizing the value of this
obsolete form of heating. We don't
tear out our furnaces in favor of
fireplaces any more than wo discon-
nert our electricity because we burn
candles on the dinner table. But we
use the fireplace for its pombtutlon
decorative and heating value.
The shopkeepers furnish so may
interesting fireside accessories that
it is difficult to know where to begin
i
00m
~moro difficult toknow where to
stonmlvhen we wish to buy them.
. The sketch shows. in the lower
right-hand circle. a wood basket of
wicker. It net of fire implements
hanging from a brass ship. a pair of
low tron audit-one supporting an iron
Twenty- One Meals a Week
MONDAY
Breakfast
Bananas
Corntlskes Cream
Poached eggs
Oatmeal muffins
Luncheon
Peanut and potato salad
Whole wheat bread Hot chocolate
Apple sauce
Dinner
Celery Olives
Bcef balls with‘ rice
Glace carrots Stewed tomatoes
Fig pudding
cm.
TUESDAY
Breakfast
Prunes
\
Farina Cream
Fried eggs & bacon
Toast Coffee
Luncheon
Corn puddln Olive sandwiches
Mixed pineappl . banana and orange
Tca Ginger snaps
Dinner
Clear tomato soup
Broiled lamb chops Baked potatoes
Canned green peas
Steamed winter squash
Chocolate eclulrs American cheese
WEDNESDAY
Breakfast
Oranges
Boiled rice Cream
Scrambled eggs
Bran muffins Coffee
Luncheon
Scalloped shrimp Potato chips
Baking-powder biscuits Hot cocoa
Dinner
Raw oysters
Ham in casserole with pineapple
Scalloped potatoes Creamed onions
Floating crullers
THURSDAY
Breakfast
Apricots
Cracked wheat
. Omelet
Popovers
Luncheon
Egg: and pickle beet salad
Peanut butter sandwiches
To: Ginger snaps Sliced bananas
Dinner
Vegetable soup
Baked ham hash
Cream
Coffee
uué‘uuug
3
Creamed cabbage Buttered beefs
Custard pie
FRIDAY
Breakfast
Grapefruit
Hominy ' Cram
French tout Cone.
Luncheon
Split pea soup
Toast " Honey Tea
Dinner
that-hes
Mashed potato-
Canned you with c
Celery
Baked fish
Macaroni
Cocoanut cake Fruit cup
SATURDAY
Breakfast
Prunes
1 Sauteed hominy' Syrup
‘ Soft-boiled eggs
3 Hot roller
Luncheon
Fish and potato balls
Tomato sauce Graham bread
Cinned pear salad
Dinner
Consomme
Chicken fricassee
Boiled potatoes Creamed cabbage
Canned asparagus on toast
Vanilla ice cream Maple sauce
SUNDAY
mkfut
.Baked apple:
Prepared cereal
Griddle cakes
Dinner
Cream of tomato soup
Beef steak Fried potatoe-
Crouned spinach
Celery and enbbuge ulna
Nuts Raisins
Sn
. we!
Minced chicken sandwiches
Lettuce salad
Currant jelly Cream cheese
Wafers \
Coffee
Cream
Canoe
PIERROT CANDLES
There are some of the most ador-
able little Pierrot candlestickl. made
of white and black china. the Pier.
rots holding their arms encircled
about the black candle that is used
with them. These some little china
candlestick: come mother design-—
shepherdeues. little black boy: and
even birds. They are decidedly
:etfeetive for giving an unusual touch
‘to the table.
ww. 1m
arth Is the cart of
s.
NOTE on rm:
. MENU ~
FOR SALAD for Monday lunchecm
you should have some cold
white potato. cut into dice. For
two cups of the potato you should
add a half cup of peanut meats, and
some shredded cabbage or diced
celery. Add to the mixture a little
l-‘rcnch dressing. arrange on lettuce
leaves and dress with mayonnaise or
any desired boiled droning.
To make the MEAT HALLS for
dinner on Monday you should look‘
over the left—over in l 1'. Save bonesi
gristle. etc. to lliw in make soup;
clock. which should he saved to;
make the clear trnlclto soup for‘
i'i‘upsday dinner. ’i‘l good pieces of
:iueef should be Put tin-ouch the meat.
furindcr If you haw three cups of;
the meat you will new-d three-quar-i
ters of a cup of soft breadcrumbs.
.llrat a cup of rtock or clear gravy
illid add the bread and let cook until
pasty. Add this to the meat and sidd
.an egg. some onion juice and desired
seasoning. Set it aside to chill,
form into bails. roll in flour and fry.
Meantime bell some rice. when time
to serve drain the rim arrange in a
ring around the platter and put the
beef balls in the center.
CHOCOLATE ECLAIRS are eetl
down for dessert for Tuesday dinnem
Many persons for Sumo reason or
other like to out cheese with them.
For this you should select American
cheese and have it cut into slices
about a quarter of an inch thick.
For the meat for \l‘mlneaday dinner
select smoked ham out half or three-
quarters of an inch thick—«ls many
slices as your family rv‘quire. Lay
the ham on the bottom of a casserole
or other baking dish and on top of iti
Ipread slices of canned pineapple.
Cover and let cook three-quarters of
an hour or an hour. adding a little
water if necessary. You should
plan to have a little of the ham left
over; This you will need for the
meat dish on 'l‘hursdnv uhzllt. The
barn should he chopped fine or put
through the meat grinder. For
every cup of the left-over meat allow
'a cup of cbOpped cooked potato.
Mix and add a little grated onion or
onion Juice and pepper with a little
salt it necessary. ['sually. however.
the ham will be. salty enough not to
need any additional salt. Add a little
milk to make it slightly moist.
Meantime melt some dripping: in a
frying pan and heat. Turn in the
hash mixture and cook until it
browns at the bottom. Turn and let
it brown on the other side.
On Thursday buy some BEETS
and boil them in the morning with
the skin: on. Divide them. diving
some to reheat and serve with butter
for dinner Thursday night. The rest
chould be allowed to stand in vinegar
an hour or more to use with the
hard-cooked eggs for the salad for
luncheon. t
HOMINY left over from Friday
breakfast should be packed into
baking-powder tins that have been
slightly buttered. and allowed to
cool. Saturday morning turn out
the hominy. cut into slices. dip in
flour and fry in dripping: for break-
fast. The fish and potato balls for
Saturday luncheon are made from
left-over fish from Friday dinner
and mashed potato. Look over the
fish. using only pieces free from skin
1nd bone. Mince with a silver fork.
log burner and I. fire lighter. At the
left are I swinging pot with an iron
framework to be fastened to the
bricks. a tall brass andiron. a set of
iron fire implementn. a copper coal
scuttle. and a brass-bound wood box.
Some. people prefer a wood box to a
basket. for the basket shodu chips
and dual. which the wood box hoidn.
and moreover the wood box holds
more. Besides. it may be pushed
under it window and used for a
window seat. and no takes less ap-
parent room than the wood basket.
~—
.—
\
/,
5%
ET
£-
3 N
v. N\
lSIl is gaining more and more
F of a reputation merely because
of its uholoaomo qualities.
Too much fish, of course. milht
not he. a [unit] (‘hnicm Bill, lllh M fl.
froqllout uuhaiitute for meat in a.
v1 ry proud idea. and one that almost
:myluorly can yt‘mt' to like. For Well-
cookI-ti. frwil fish is! a delicacy.
Thou llit‘i't' iu the argument for the
nurso. ..... l-‘.:~h is less expensive
thrill ln'll-ll iil'nl
'i'lmi dorm.” mean that all fish is
lfl't'fln'l 11.:in all mcnt. Fried scal-
"mils and lawn Willi tartar sauce.
pmthout a doubt, am an expensive
ilzsli. ilut if you will watch tho
iillfll'iit‘t you will find that you can
1always choose a sm‘tsouable fish in
your own locality. This will be sold
at a reasonable price. and the very
fact that it is sold at a reasonable
price usually indicates that it is
"home grown." and therefore fresh.
Sn buy the aeasonahlo fish and
wait it carefully and see if you can
make it a wry wholesome part of
your dict.
You can serve a little fish at din-
ner as a separate course. and then
a smaller portion of meat. or you
can let a substantial fish dish take
the place of meat. You can serve
fish in some forth for luncheon. and
if you crave a hearty breakfast, by
all means servo fish rather than
lamb chops or beefstcuk.
Dolled Fish
Some [wrsons seem to think that
lboilod fish is tasteless and that only
*flavorsomc fish should be served in
,this wny, but as a matter of fact if
,‘ properly boiled a rather tasteless fish
2 may be made delicious by boiling and
.it takes a really deliciously flavored
iflsh to come up best win-n fried or
. broiled.
I
i...
I
i
\
.... .,,,_ __ m..._. _-.._.._._._.M
Women’s Feet Are Larger—
Yes, But There's Another Element in the Situation. Too
RE women's feot growing
A larger? Yes. they are. That
is the question and that is the
answer that we have heard occa-
sionally for a good many years. And
now the production manager of a
large hosiery mills has published
some really valuable information on
the subject. Within the past ten
years there has been a steadily in-
creasing demand for the. larger
aim and a decreasing demand for
the smaller sizes. So of course
women‘s feet are growing larger.
Don't Go By Sites
There is still something to con-
sider on the subject. If you merely
took the records of glove sales ac-
cording to sizes or the actual meatl-
urement of‘frocks and coats and
even hats. for that matter. you
would come to the conclusion that
our hands. our bodies and our heads
were growing much. much larger.
Future commentators who based de-
ductions only on garments of the
different periods would be able to
spin a fine yarn about the evolution
of the giant woman.
Add some perfectly smooth. hot
mashed potatoes. season well. and let
cool. Then work into balls. Dip in
flour and fry. This is really a. de-
licious dish—even if it is a very
inexpensive left-over. ' ”
CREAMED SPINACH is good for
a change. and children who rebel at
the ordinary spinach often eat this
with a relish. You may use either
the fresh or canned spinach. If
canned is need heat it well in n
steamer. New press it through a
vegetable press. This is rather tire-
some but well worth while. Be sure
that the spinach is well drained be-
fore it is pressed so that the mixture
will not be too watery. Have ready
some thick. parfectiy smooth white
sauce, allowing about a cup to four
quarts of spinach. Mix it well into
the strained spinach. season with
salt and a little pepper. reheat and
stem with gamishing of hard-
cooked eggs.
i To a very great extent of course
lthe change is all due to the fact that
we wear our clothes looser.
It is no longer the fashion to have
gloves that must be pushed and
rubbed and smoothed and manipu-
lated for five minutes at least before
they will go on our hands and then
must usually be left with the top
buttons undone. We wear gloves
lhatmro really large enough. and
hats that really coins down over our
heads and clothes that fit our bodies
without a struggle and then hang
rather loose. So it wouldn't be at
all remarkable if We were more
roomy stockings. too.
Certainly the fact that shoe size:
are larger is not entirely due to in~
creasing size of feet. There are
women today who wear size six
shoes~who wore fives ten years ago.
But their feet are no doubt actually
smaller.
Dancing Helps, Too
The important thing is that women
expect shoes to be more comfortable
-—in fact they have to be more com-
fortable. Long skirts once hid the
minclng salt. the slight limp. the
twisted step that would have an-
nounced to the world that the shoes
worn by those feet were too small.
Besides modern dancing. not to men-
tion the popularization of outdoor
sports. has made essential shoes that
are large enough for free movement
of the muscles of the feet.
BC’I'I'ER WAFFLES
Two eggs. two cups sour milk or
lbuttermilk. one level teaspoon bak-
ing-powder, two level cup- flour.
one-quarter cup cornmeal. one level
teaspoon salt. one level teaspoon
sugar. one tablespoon lard. one table-
spoon butter. one level teaspoon
baking soda. one tablespoon warm
Water.
Beat eggs light. add milk. flour
sifted with cornmeal. baking-powder.
salt and sugar: melt lard and butter.
add them with soda dissolved in
warm water. Mix carefully and
cook on well-greased waffle from.
Fish in All Forms ls Delicious
Cut Down Food Bills and T00 Great Meat Consumption by
Beth g More Fish
Into a dish suitable for boiling a
well-washed and trimmed flab put
enough boiling water to cover thor-
oughly. Add two small onions pooled
and sliced. and flavoring as follows:
A bay leaf, a sprig of thyme. a little
lemon peeling. salt. a. very little red
pepper. and two or three crushed
pepper corne. Also add a tablespoon
|oi‘ vinegar. i'ioil the. fish in n
gstralinor or in a roarsc white, cheese
'cloth bag—in any way so that it may
be taken from the water readily.
lnrain and serve with gsrnishim: of
lemon or parsley and pass two-e
sauce.
Broiled Visit
This is a simple l‘llfll‘l'l' The
cooking merely brings out the ilavor
of the flab. The broiler should first
be made hot. and thou rubbed with
a little bacon rind or greased in
some other way. The fish should in»
cleaned and split and should be
turned frequently as it cooks. so
that it will not stick to tho brolling
bars. A silver knife should be at
hand to keep the fish free wllcn
turning. All the gurnlahlng thFlt
such a fish ins-oils is melted buzter.
salt. pepper, chopped harsh-y or a
little lemon.
Steamed Fish
One very good way to steam a fish
is to begin by letting it remain in a
cold place. covered with vinegar, for
all hour before cooking. Then pour
off the Vinegar. put the fish ill a
strainer. and place over boiling
jwater with the fish covered. Serve
with any good sauce.
‘ Fried Fish \
The fish should be. dried very thor—
foughlv after it is; cleaned and then
taunted with some kind of flour—not
‘uhcat flour in these days. Dip in
it‘ftg and thrn dip into line cracker
.dust or cornmcztl. It can then be
leither dropped into boiling deep fat
or laid on a hot griddle. If on a
Lgriddic it should he turned with an
fogg turncr it should be drained on
brown paper and served at once
~.‘.‘:th a sui‘ail'e garnish.
l’lnnkcd Fish
way of developing the distinctive
flavor of any of the delicate white-
meated fish—the plank itself is of
first importance. it must be of
hardwood—hickory. cherry. live-oak.
cedar or ash. \vcil seasoned and
sawed about an inch and a half
thick. rounded or tapered at one end
like an ironing-board. This to ac-
commodate the tail of t‘tv iis‘h. it
is best to get one that ~. tonguell
and grooved at lh': Willis. “.lll wire
attachments to hold the hall in place.
These tan ho, purchased rmv.‘ at any
of the hardware or department
stores. and so reasonably that even
the housekeeper of small means can
afford to keep a plank specially for
the cooking of fish. After a plank
thus been well charred and seasoned.
iii. bcrcmcs a treasure well worth
having. After the first scrubbing and
clmrring. the plank should never be
washed When used afterward.
compo clean carefully. then wine
with a clean dry cloth.
ritmlcd Fish \
One pound of haddock, bake. cod.
inr any fresh fish. cut in pieces.
:Half an onion chopped. one small
Ipotato. one small carrot. chopped
lparsley, half tablespoon of butter.
iitalf tablespoon of flour. a bit of bay
ileaf, seasoning. Slice the potato and
lean-oi thinly. and put into a sauce~
épan with nearly a pint of water.
Add the onion. bay leaf. and season-
iing. and bring to a boil. Put in the
.flsh. cover the pan closely, and sim-
llner steadily for twenty-live minutes.
{ Melt the butter in a small sauce-
pan. work the flour into it smoothly.
.and add by degrees enough liquor
:from the fish pan to make a thin
jcrsam. Pour it into the fish pan.
leprinkle in as much parsley as is
liked. and simmer fast for three or
; four minutes.
i Baked Fish
One-half cup of milk. one-half
tablespoon of chopped onion. one
heaped tablespoon of parsley. half a
teaspoon of salt. two tablespoons of
butter or dripping. sprinkling of
xcpper. grating of nutmeg.
Well grease a casserole. and at the
ibottom‘ sprinkle the onion. parsley.
salt and nutmeg. Put in the fish.
and pour over the milk and half the
fat. melted. Bake in a moderate
oven for twenty to thirty minutes,
cooked. pour off the milk. and bring
it to the boil with the pepper and
remainder of the fat.
If liked. this liquor r7. ‘m thick-
ened with a lion. «2 . nor the
sauce over thw l3 . very
hot.
To bake a stuffed fish. season a
lpint of soft breadcrumbs with salt.
pepper and onion Juice to taste. Add
a tablespoon chopped parsley and
lmix well. then moisten with melted
ibutter. Put this stuffing in the fish.
Sew up the fish to retain stuffing
and on the upper side lard the fish
With bits of fat salt pork. Bake
from thirty to forty minutes in good
oven.
FRIED EGGPLANT AND BACON
Pare and slice the eggplant a; de.
sired and dip at once into egg (pre-
viously seasoned with salt and pep-
per) and then into cornstarch. seeing
to it that every part is well covered.
Fry in deep hot fat to a rich brown.
Lay on brown paper to drain. Serve
with crisp bacon.
/\
In plankingannd there is no better
keeping the dish well covered. When .
r“:-
.~ am... 2;,”
Norwalk Chronicler