14
HOME AND FARM
MAGAZINE
SECTION
girls nowadays suffer from
M ANY
overmothering. They are never
given a chance to help in the
slightest degree with the running of
the house because mother sees to every­
thing. They never do the least littls
bit o f sewing or knitting or mending
for themselves because mother always
says: “ I don’t think you can do that,
dear. I ’ll do it for you.”
A t every
step they are overshadowed by their
too energetic mother.
Consequently they grow up ignorant
o f the domestic arts. And in after
years no one laments their incapacity
more than their mothed. But, though
she acted with the very best inten­
tions, it is really her fault. The chil­
dren who turn out tne best are usually
those who are left to fend tor them­
selves a good deal.
• • •
When Accidents Happen.
A child should never be whipped for
anything done by accident, such as
knocking an ornament over, breaking
the window or some similar thing
which he did not intend to do. Corporal
punishment should always be reserved
for deliberate and persistent naughti­
ness, not for mere carelessness.
The second point to remember is
never to whip a child while you are
angry about his offense. Take time to
cool down and consider matters. While
you are reflecting the child will prob­
ably do the same, and presently you
may find that he is really sorry and the
whipping is not needed after all.
• •
B aby’ s Last Meal.
The time for a year-old b a b y ’s last
meal for the day depends some what
on the baby. If the child appears
quite satisfied with supper at 7 p. m.
it is sufficient until 7 a. m. the next
morning. On the other hand, should
baby to be fed when it awakes
at 10 p. m. (and most babies do), it
may be given the following: Milk, six
tablespoonfuls; water, one tablespoon­
ful; limewater, one tablespoonful; sug­
ar o f milk, one teaspoonful.
• • •
0 costume that the wardrobe contains does more varied or more needed
service than the one designed for afternoon occasions.
Here are two
smart models.
The one to the left is made with simulated tunic. As it is shown here, plaid
broadcloth is combined with black velvet. The two materials contrast well
and the gown is a smart one, but there are numberless ways in which it can
be treated. In place o f the velvet could be used plain broadcloth, or plain
material could be used for the blouse and tunic with a fancy one for the lower
portion o f the skirt, or broche charmeuse would be handsome over plain ma­
terial; in fact, any two fabrics that contrast well can be used together. The
blouse is one of the very new ones with loose kimono sleeves and is closed in
surplice style. The tunic portion o f the skirt is cut in three pieces and the
lower portion in two. They are stitched together at the inner edge of the
facing.
For the medium size, the gown will require 5 } yds. of material 27, 4J yds.
36, 3} yds, 44 in. wide, with 1 3-8 yds. 36, 1 yd. 44 in. wide for the lower portion
o f the skirt, collar and cuffs.
1
•
a
*
•
a
a
Boast Duck.
I f the duck is not young boil first
and put one onion, one tablespoonful of
vinegar, salt, sage and pepper in t l ^
water. Boil for about one hour. Make
a dressing o f stale breadcrumbs high­
ly seasoned with sage, salt and pepper.’
Moisten the stuffing with some o f the
liquor in which the duck was boiled and
add one beaten egg. 8 tu ff the duck, lay
some slices o f fat salt part over the
breast, having previously dredged with
flour, salt and pepper. Boil down the
liquor in which the duck was boded and
use to baste while roasting. Remove
the slices o f pork during the last half
hour o f cooking.
• • •
•
Scrubbing Brushes.
Always put scrubbing brushes away
with the bristle side down. I f you lay
the wooden side down, the water left in
the brush will soak into the wood and
loosen the bristles.
• • •
Making Olue.
I f glycerine is mixed with glue in
the proportion o f one part glycerine
to four o f glue, the compound is much
more effectual for mending purposes.
In mending wood always rub the two
parts together to secure cohesion.
• • •
Preventing Damp Feet.
If you dislike to wear rubber shoes
cut a pair o f insoles from the regular,
thin, shelf oil cloth and place these
Insoles, face downward, in your leath­
er shoes. The outside o f the soles may
become damp, but the dampness will
not penetrate as far as the stoekings.
• • •
A Good Laundry List.
A good laundry list for the house­
hold, and one that
will last a long
time, may be made as follows: Write
on a narrow slip o f paper in a good
plain hand, or better still, by using
a typewriter,
an alphabetical list o f
the articles sent out in a family wash.
Paste this slip o f paper on a fairly
heavy pieee o f cardboard. Take 52
stripe of paper not more than an inch
wide, make them into a pad, sew
aeroee the top on a machine— to per­
forate them so they may be torn o ff
easily— and fasten the pad to the card­
board oppoeite the list o f articles. A t­
tach a pencil by a string; also a hang
or, to fasten the list to a eloeet door
er any other convenient place. When
the washing is returned and cheeked o ff
tear o f f a slip and -he pad will be
ready for next week "a list. Do not write
the items tee near together.
•
Fried Eggs a la Mexlcano.
Put into a frying pan a teaspoonful
o f lard. Mince one medium sized onion
rather fins and fry in tbs lard until
done, but not brown; remove the onion
and set aside. Break into the pan the
number o f eggs desired, being careful
not to break the yolks. Have ready a
sauce made by cooking two large toma­
toes or an equal amount o f canned to­
matoes with a pod o f chile pepper
(chile powder to make as hot as desired
may be substituted) and salt to taste;
this must be rubbed through a sieve er
mashed very smooth. Take up the eggs,
put a bit rff the cooked onion and a
spoonful o f the sauce on each egg and
serve. This is fine with breakfast
bacon.
Creamed Eggs.
Mix into one tablespoonful, heaping,
o f butter one teaspoonful o f flour. Sea­
son with salt and pepper and a dash of
nutmeg if liked. Put this into a cupful
o f fresh milk and stir and simmer for
fifteen minutes; then add a teacupful
o f thick or very rich milk. Hard boil
five eggs, halve them, arrange on a
dish with ends upward and pour the
sauce over them. Decorate with tiny
squares o f toast around the margin of
the dish.
• • •
Coloring Bags for Bug.
I f you want to color yellow rags
for a rug, do it when peach leaves may
be used. Steep peach leaves and alum
in water and dip white cotton rags
into it and they will be the bright yel­
low so prized by the early day weavers.
•
HEBE is something about this
weather that makes novelty emi­
nently desirable from the stand­
point o f the housekeeper. Eggsf Oh,
there’s nothing new about eggs, you
say. However, before you are too sure,
why not try one of these novel egg
recipes:
T
Designed by May Manton.
8050 Ssml-Prlncess Gown, 35 to 42 bust.
8062 Semi Princess Gown, 34 to 42 bust.
The second gown is made with sleeveless over blouse and long, close sleeves
that are sewed to the lining or guimpe. It has a three piece skirt that ean be
trimmed with a little panel as in this ears or left plain. Such a gown is charming
made from silk and also is very pretty made from wool poplin and wool crepe
which are extremely popular and handsome. The wool crepe with trimming of
velvet makes an attractive gown o f the simpler sort while charmeuse satin with
velvet makes a handsome one. Every material that takes pretty, graceful
lines is fashionable. For the chemisette, net is preferred to any other material.
For the medium size, the gown will require 7 yds. o f material 27, 5| yds, 26,
44 yds. 44 in. wide, with 7-8 yd. 27 in. wide for the trimming.
But the Beeson's impartiality toward
erowns high and low, brims narrow
or medium aride, or none at all, make
the variety on equally good terms with
all types o f faces and forma
• • •
However, pie tu raeq senses in the dom
meat note, and sines a hat should al-
ways tend to beautify aad youthify the
irer, the modes this Beeson must be
appreciated.
Old Fashioned Gingerbread.
One and one-quarter pounds o f flour,
three-quarters o f a pound o f molasses,
half pound o f brown sugar, quarter of
a pound o f butter, one ounee o f ground
ginger, one teaspoonful o f ground all
spice, one teaspoonful o f ground doves,
one teaspoonful o f baking soda, two
eggs and buttermilk to mix. Melt to­
gether the buter, sugar and molasses
with the milk, mix together all the dry
ingredients, pour in the molasses, ete.,
and add the eggs well beaten. Mix well,
pour into a greased tin and bake in a
slow oven about one and one half hours.
• • •
Chicken and Macaroni
Boil a chicken until very tender, take
out all the bones and minee fine.' Boil
a half pound o f macaroni until tender
first breaking it up in pieces one ineh
long. Butter a deep pudding dish, put
on the bottom a layer o f the cooked
macaroni, then a layer o f the minced
chicken, bits o f butter, pepper and salt,
then some o f the ehieken liquor; over
this put another layer o f macaroni, and
so on until the dish is full. Pour a cup
o f eream over the whole and bake half
an hour, serve from the dish in which
it was baked.
• • •
Close, high turbans are split in front,
and low flat hats are lifted with a bsn-
She can make her faee demure or deau, and flowers are everywhere
hard, bring out an nnpleasing expres­ made o f everything, even porcelain.
sion latent in her eyes or their sweet­
ness. And this spring, when all hats
tilt, mueh responsibility is left with the YOU WANT A WEALTH OF HAIR
wearer, for really the poise o f the hat
Of c a n * TOO 4o I can fat r ^ a l u fa ,
on the head is everything.
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will
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dandruff aad
Map
Men may give you
adviee but W rit, new far Information
you must use your own sense to make
the right ase o f it.
filling
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■*- Partload. Ora.