HOME AND FARM MAGAZINE SECTION
14
In the Home — Fashions — Household Hints — Recipes
L E A R N E D BY A W OM AN.
■LHY liitlo d a u g h te r w ears bloomers
(L fj in stea d o f p e ttic o a ts beneath
her dresses. I have learn ed to
havo m ost of her dresses f o r a sea
son of one p rev ailin g color, as, blue,
an d then she can w ear an y p a ir of
bloom ers w ith an y dress, if needful, says
M rs. W. W . Sym m es in N o rth w est F a rm
stead.
The m en folk o f m y fa m ily p refe r
roller tow els m ade of meal bags to those
m ade o f common tow eling fo r use when
doing d irty w ork, an d th ey la s t three
tim es as long.
I have learned n ot to buy m aterial
fo r aftern o o n dresses which one can see
through, as it n ecessitates d a in tie r un
derw ear, an d more w ashing an d iron
ing. P r e tty gingham s and linens are
ju st as nice, t a d you can w ear colored
s k irts b en eath , an d your plain corset
cover«.
A b o ttle of glycerine an d b ay rum ,
equal parte., is a cheap and excellent
p rev en tiv e o f sore an d chapped hands.
A fte r digging p o tato es i t is very popu
la r w ith the good m an of the house, who
sa y s it relieves th e dry, unpleasant feel
ing caused by handling th e potatoes.
Some tim e ago tw o of the loops used
to b u tto n my h usband ’a fu r coat gave
out, and we could g e t no m ore a t the
store. I stitc h e d a piece of shoestring
to g eth er, m ade a loop, and sewed it
onto th e coat. I t served ju s t as well as
boughten ones.
Household Hints
R u bbing thn pnnrako qridillo w ith a
raw p o tato will ilo ju s t as w ell as
g reasin g w ith lard or b u tter.
To savo greeso w h «1 f ry in g dough
n u ts p u t h a lf a teasiioonful of ginger
in tho g reasa when hot.
To rem ove p a in t sp lash rs-o n th e w in
dow glass, m oisten the spots w ith a
stro n g solution of soils, then m b hard.
W et shoos should bo stu ffe d w ith
p a p rr, whieh will absorb th e m oisture
an 1 p rev en t th e shoes from g e ttin g
hard.
K e ttle s m ay be easily cleansed of
u n p leasan t odors by dissolving a tea
spoonful o f soda and w ashing them
w ith it.
ITe.ng woolens out on th e line d rip
p in g w et, w ith o u t w ringing them a t all.
i f d ried in th is way th ey will not shrink.
Huv fiv e c e n ts ’ w orth of gum arabic.
D issolve it in warm w ater and you
wiil have a h - t tc r an d cheaper m ucil
age th a n yoa can buy a t th e store.
Scorch m a r'll on linen m ay he re
m oved b y rubbing w ith a fresh cut
onion, th e g arm en t being soaked in
col 1 w a te r a fte r.
K id gloves may he cleaned, when
slig h tly soiled, w ith a sm all piece of
oil 1 silk w ound tig lttlv about th e f in
ger an d rubbed vigorously over th e s u r
face of tho glove.
The obi fashioned woman
to h ave a good baw l every
has a d a u g h ter who doesn ‘t
a te a r because her cheeks
dered up lik e a m arshm allow .
who
day
dare
are
Fashion Talks By May Mantón
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tin le ss it is a c tu a lly storm y, plan to
spend a p a rt o f ev ery day o ut o f doors.
W e ought to be sh u t up in a tenem ent
house till we learn ed how to enjoy and
app reciate our sunshine and fresh air.
Cooks who are exceptionally p a rtie
u la r about th e m a te ria ls w ith w hieh
th e y work, use rice flo u r in place of
cornstarch fo r th ic k e n in g purposes.
T hey consider th e result# a t r if le more
delicate.
I f , in p re p a rin g asparagus, th e tough
ends of th e sta lk s, in ste a d of being
th ro w n aw ay, are strip p ed o f th e hard
outside skin, th ey will be found when
cooked to be as te n d e r and p alatab le
a s th e rest.
H ere is a c e rta in ca re fo r so ft corn.
D ip a piece of so ft linen ra g i s t u r
p e n tin e an d w rap it round th e to e on
w hich th e corn is n ig h t an d morning,
l a a few days th e corn will disappear,
b et the r s iie f is lasU ntaaeM a.
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Q uick N u t L o af.
M ix an d s if t tw o cu p fu ls of b read
flour, one th ird cup of sugar, fo u r t e a
spoons b a k in g pow der an d one teaspoon
of salt. W ork in, u sing tip s of fin g ers,
two and o ne-half tab lespoons of b a tte r
an d tw o of lard , th en ad d one cup of
m ilk, one egg, and one egg yolk w ell
b eaten an d o ne-half cap E nglish w al
n u ts, m eats b ro k en in sm all pieees.
B eat th o ro u g h ly , p u t in b re a d pans,
cover an d le t sta n d tw e n ty m inutes.
B ake in a m oderate oven from f o rty to
fo rty -fiv e m inutes. I f allow ed to sta n d
tw en ty -fo u r hours th is m akes * nice
sandw iches.
•
8209 Guimpo W ith or W ithout Sleeves
for Misses and Sm all Women,
1G, 16 and 18 Years.
W ith or W ith o u t Sleeves.
Guimpes m ake very im p o rtan t f e a
tu res of tho w ardrobe th is season for
there are a g reat m any fan cy ja c k e ts
and coatees worn. T his one has the
Medici frill or collar th a t is alw ays
p re tty and becom ing and th e sudplice
fro n ts th a t aro new and sm art. N e t is
much in uso for such garm ents th is se a
son and is alw ays d a in ty and p re tty ,
but alm ost a n y th in g th a t is p re tty and
fine and so ft can be used. I f liked, the
guim po can be m ade of a slig h tly
h eavier m aterial w hile th e surplice po r
tions and the collar aro of n e t The
sleeves are full below the close-fitting
caps w hich m akes them especially d e
sirable fo r w ear b en eath th e little coatee
or over blouse. As a m a tte r of course,
the M edici collar can be om itted if a
plain er blouse is w anted, b u t it is new
and sm art. To give a still d a in tier e f
fect, th e chem isette portion can be em
broidcred in some design.
F or th e 1G y e a r size, th e gulm pe will
require 2 | y a rd s o f m aterial 27, l j yards
.86, H yards 44 inches wide if made
w ith sleeves; I j y ard s 27, l i yards 36.
1 y ard 44 if made w ith o u t sleeves and
1$ y ard s of banding.
The p a tte rn 8209 is cut in sizes for
14, 16 and 18 years. A sk your m erchant
for th is p attern .
The blouse w ith N orm andy co llar is
a very new one, v ery sm a rt an d v ery
a ttra c tiv e . T h is one is m ade from
organdie w hich is th e la te s t cry and
which m akes th e d a in tie st possible
blouses. T he model can b e used, how
ever, fo r an y seasonable m a terial, th e
crepe de chine th a t will he w orn all
sum m er q u ite as well as th e co tto n and
linen ones. C otton crepe m akes u p m ost
a ttra c tiv e ly and is ex trem ely sm art,
and th e voiles o f th e season are u n
usually a ttr a c tiv e fo r th e re are a g re a t
m any show n in em broidered fig u re s as
well as th e plain m aterial. T he com bi
n ation of th e rag lan sleeve a t tho fro n t
and tho kim ono a t th e Dack is espe
cially sm art. T h is blouse is all w hite
h u t touches of color a re fash io n ab le
and w hite voile o r co tton crepo fo r th e
blouse w ith th e collar an d c u ffs of
yellow or cerise would b e ch arm in g or
the blouse could b e m ade o f color w ith
trim m ing o f w hite.
F or th e 16 y ear size, th e blon3e will
require 2 j y a rd s of m aterial 27, 1J y ard s
36, 1 | y a rd s 44 inches wide.
T he p a tte r n 8244 is cu t in sizes fo r 16
and 18 y ears. Ask yo u r m ercu an t fo r
th is p a tte rn .
Thimble Club Contest
Recipes
used
now-,
1. Wh»t the farmer doe»
shed
sheep? Shear».
pow
To rem ove p a in t from glass, w et the
w indow With e ith e r w arm or cold wa
te r and ru b a coin over it. A h a lf
dollar is th e m ost convenient size, and
w ill rem ove th e p a in t w ith o u t sc ra tc h
ing the glass.
C om B read .
T he fo llow ing recipe fo r corn b read
you will fin d delicious: £ cup sh o rte n
ing ( la rd ) , 1 egg, 2 cups sour m ilk, 2
cups corn m eal, e ith e r w h ite or yellow ,
2 cups flo u r, 1 teaspoon soda, 1 te a
spoon sa lt, 1 teaspoon nutm eg. M ix
th e corn m eal an d flo u r, s a lt an d n u t
meg to g eth er, th en add m ilk and th en
egg. P u t yo u r la rd in la s t and h av e it
good an d hot, th en po u r th e m ix tu re in
a h o t p an th a t has been w ell greased.
to
his
2. To pick one'» way? Thread.
3. What la thrown away? Waist.
4. A sign of servitude? Yoke.
5. A berry? Thimble.*
0. A
blow?
Cuff.
7. A company of musician»? Band.
8. Deep sea animal and part of hi»
body? Whalebone.
9. An exclamation? A hem I
10. A kind of music? Piping.
11. Necesaary to hang a picture, and
part of the human body? Hook and eye,
12. A pieee of furniture and a meaa-
ure? Cotton.
13. Money and n derogatory adjec
tive? Cashmere.
14. A graaay yard? Lawn.
15. Preposition and a fisherman'»
term? Overcast.
10. What the cook does to the tur
key ♦ Baste.
17. A part of an eatable animal?
Mutton log.
IS. Part of a door? Panel*
10. A negative? Knot.
20. A prejudice? Bias.
21. A king’s followers? Train.
22. Used is a broker's businese?
Tap*
U . A portion of armor I oaiel*.
8244 Blouso fo r M isses and Sm all
W om en, 16 and 18 years.
W ith Long or T hree-Q u arter Sleeves.
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D ate S u et P ud d in g .
S tone a n d c u t into sm all pieces one
pound o f d ates. Chop six ounces of
fresh b eef suet and m ix w ith i t th ree-
q u a rte rs of a pound o f fin e b re a d
crum bs. S p rin k le a sm all cupful o f
su g ar over th e d a te s an d th en ad d th em
to th e su et and crum bs. To one w ell
b eaten egg add one-half cu p fu l of sw eet
m ilk and s tir in to i t a h a lf cu p fu l o f
flo u r th a t has been sifte d w ith one te a
spoonful o f b a k in g pow der.
M ix a ll
well to g eth er, flav o r w ith a w in eg lass
fu l o f sh e rry , tu rn in to a w ell-greased
mold an d steam fo r th ro e hours. S erv e
w ith a h o t eggnog sauce.
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In d ia n C u tlets.
M ix w ith a q u a rte r o f a p in t o f w a te r
a teasp o o n fu l o f co rian d er seed, th e
sam e o f pow dered g in g er an d a sm all
onion, fin e ly chopped.
T ake
tw o
pounds o f te n d e r veal, c u t in to n e a t c u t
let sh ap eed p ieces an d soak in th e
above m ix tu re one hour. T hen roll an d
fry a lig h t brow n. S p rin k le a little s a lt
over each an d squeeze a little lem on
ju ice o v er th em th e m om ent of serv in g .
Scalloped O ysters.
D rain th e liq u id from a q u a rt o f
stew in g o y ste rs and se t i t aside. I n th e
bo tto m o f a b u tte re d bake-dish strew a
lay er o f crushed crack er cru m b s; sea
son w ith p a p rik a and s a lt; d o t w ith
b u tte r an d w et w ith o y ste r liquor and
m ilk in equal q u a n titie s. N e x t p u t a
la y e r o f o y sters, seasoned in lik e m an
ner, th en m ore crum bs, pro ceed in g th u s
u n til th e dish is fu ll or you have used
up all th e m aterials.
T he to p la y e r
should be crum bs w ith a double allow
ance of b u tte r. P o u r in th e r e s t of th e
liquor, cover closely an d b ak e. A t th e
end of h a lf an hour or w hen th e su r
S tra w b e rry S ouffle.
face begins to bubble rem ove th e cover
B eat th e w h ites of seven eggs to a and brow n lig h tly .
s tif f fro th , adding su g ar to sw eeten,
then b e a t in g rad u ally a q u art of ripe
berries, or the well d rain ed b erries from
H ow to Cook D ried Pea*.
a can of preserved or canned stra w b e r
P lace a lum p of soda th e size of a
ries. T u rn in to a b u tte re d p ad d in g dish
w aln u t in a saucepan of cold w ater, add
and b ak e fo r o ne-half hour in a steady
th e peas to th is and b rin g to th e b o il;
oven. S erve a t once w ith w hipped
allow th em to boil fo r 40 m inutes. T hey
cream.
w ill th e n be b e a u tifu lly so ft and well
*
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cooked. I f fo r soup, add to th e stock,
S tra w b e rry Cockades.
otherw ise th e y should be d rain ed in a
F ill sm all glasses w ith h alv ed
or
colander, b u tte re d and peppered, and
sliced b erries
and pour over each glass
se t aside fo r a few seconds fo r th e b u t
o f fru it th e follow ing sy ru p : One enp te r to m elt well in to them .
of stra in e d clover honey, th e ju ic e of
one h a lf lemon, and one p in t of cream ,
W h ite F r u it Cake.
w hipped s tif f . S p rin k le w ith fresh ly
g ra te d coeoanut.
M rs. Jo sep h u s D aniels, w ife o f th e
•
v *
se cre ta ry o f th e n av y , is a n a tiv e of
N orth C aro lin a, and she
gives
th e
R h u b arb Pudding.
W ash, peel and chop enough rhu recipe fo r th e fam ous N o rth C aroline
b arb to m easure 1 q u art. Add 2 cups wWte f r u it cake. I t is as follow s:
Cream to g e th e r one pound o f b u tte r
o f sugar. ♦ cup of w ater and boil u n
til th e rh u b a rb is ten d er. T hen add 1 and one pound o f sugar. Add th e b eaten
tablespoon of b u tte r, 1 cup o f chop yolks o f ten eggs, tw o g ra te d eocoannts,
ped raisin s, 1 teaspoon of lem oa ex tw o pounds of citro n , sliced th in and
tra c t, 1 tablespoon of g ra te d lemon cut in lit t le p ieces; one pound o f a l
peel. B u tte r a b ak in g di*h and p u t in m onds, blanehed an d b ro k en in sm all
a lay er of bread crum bs, th en one of pieces. D redge f r u it w ith flour. F lav o r
rhubarb, and con tin u e u n til th e dish is w ith m ace an d nutm eg and a w ineglass
full, h av in g th e la s t lay er one of fu l o f b ran d y . F old in th e well b eaten
crum bs. B ake h a lf an hour au d serve w hites of th e eggs. M ix as fo r pound
w ith cream §auc*
cake*.