the
it J
KITCHEN
CABINETLU
u€>. IIS*. WMiern N»wip»p»r lalunj
O u t o f th « a ir a s u b s ta n c e .
O u t o f the m in d a tho ught«
F r o m th s d im u n k n o w n
▲ hld d s n t r u t h —
A n d a m ira c le la w r o u g h t.
<• I EWEI," work—It sounds Interest-
Ing, does It not? It surely Is all
that and more. In fact. It Is so fas­
cinating, once begin It, you will be
planning a Christinas present for most
everyone you know, hejeweled by
your very own handiwork. There Is
sliuply no end to the pretty things one
can make for the home with Just seal­
ing wax and a few colored glass Jew­
els—and the cost Is so trifling com­
pared with the looks.
How to do It? Well, here are the
directions which follow closely If yon
want the reward of perfect results.
One can pick up such attractively
shaped little wooden boxes or picture
frames for a few pennies or perhaps
«J
the box, say a Chinese dragon as the
motif on the box In the picture shows,
or a floral patterning, setting Jewels
In the center of each flower us has
been done on the frames In this Illus­
tration. Any colors can be used, but
the bronze waxes are the prettiest.
A frock which glorifies the mate­
rial of which It Is made, Is the de­
signer’s Joy and pride thia season.
A simple silhouette accomplished
through an intricate handling of the
fabric especially distinguishes the pop­
ular velvet frock, also those of solid
colored georgette. To he sure, when
trimming Is conspicuous for Its ab­
sence. there must be details to supply
Its place, and genius Is admirably an-
B a j.w e ls d H a n d iw o rk .
you • have been treasuring a cunning
box or frame wondering "what to do
with It.” Here’s your chance to trans­
form It Into a "thing of beauty and a
Joy forever.” In this Jewel work you
cover your article roughly with melted
sealing wax. This Is done by melting
one end of the stick of wax over a
flame until It Is very. soft. Then dab
It on your box or other article until
the whole thing la covered roughly.
Bight here let there be a word of
caution.
Never under any circum­
stances attempt this work on a cellu­
loid foundation. The box must be
wood or tin, never celluloid, for It Is
Inflammable and even If not In direct
contact with the flame. It catches on
fire when too near heat. Most every­
one Is familiar with the handling of
awering the challenge. Unique neck
lines Is one way the stylist has of
adding a note of Interest, then there
nre unusual sleeves, multitudinous
tiers on skirts, graceful hlouslugs to
the waistline, not to mention profuse
shirring which Is one of the dressmak­
er’s chief assets this season.
Speaking of Interesting necklines,
the lute Idea Is for huge cupe-llke col­
lars. Of course these require supple
fabric for their styling. The collar or
capelet treatment lends Itself grace­
fully to a georgette frock such os the
picture shows. In this dainty after­
noon dress the designer depend* en­
tirely on fabric for effect.
The Idea of many ruffles or tiers on
the skirt obtains In endless versions
throughout the mode. The latest Is
ir e # .1 i . ..
.
,he amiable or lovely, the kindly. In to your dictionary again.
To “ap­
HE festival of harvest time
plllloill(phv ,t ,vft# vltH, Iy „;ip<)r.
preciate'' means to “set a value.” The
la upon ua. We are anticl-
tnnt that our minds should be oc­ man who has adopted God’s standards
■
patlng the good fellowship
cupied with such thoughts as these. of values, who sees the true and the
| I
and the prospect of the
He understood, as we nre understand good and the lovely and lovable as the
I.
happy reunions which are
Ing better today, that what Is In a worthwhile and abiding things, Is the
accompaniments of this an­ man's thinking will determine the
real appreclator, and for hlin there
nual celebration. Perhaps, character of his life. He understood,
will
always he occasion for the grate­
then, It will not be amiss also, that In order to keep one’s think­
ful thinking which la thanks.
If we dwell a little upon ing on a high and wholesome plane
If you find little of It In your mind
the deeper significance of Thanks­
there must he effort and discipline.
today there Is something wrong with
giving.
It was not easy In Paul’s day to do your standard of values.
You are
It Is always an Interesting adven­ this. The world In which he lived
erring In the practice of “apprecia­
ture and often profitable to trace a was superficially provocative of much
tion." You have set your heart upon
word back to Its derivation, and n hitter, evil and unclean thought. In things that are unworthy, temporary,
very cursory research with the aid a city like Philippi there would he Illusory, and they are disappointing
of a dictionary will reveal to us many things happening to the Chris­ you. Take Paul's recipe. Begin to think
the suggestive fact that the words tian and many things under his obser­ about all that Is excellent and praise­
•‘thanks" and “think’’ have a common vation to evoke thinking on the baser worthy. Take your mind out of the
origin. The former, Indeed, Is an ob­ level. Even In this Joyous letter he material shadows and Into the sun­
solete form of the latter, and required felt It necessary to warn hla friends light of God’s thought and love. Make
only In course of time and usage Its with tears against those whose “appe­ your wants known to Him. The spirit
special significance of pleased or tites are their god; who glory In their of thanksgiving will enter your soul,
grateful thinking.
shame, and who are absorbed In and the “peace of God, ao far above
With this In mind we may turn to earthly matters.”
any human thought,” will rome to
a passage In the letter which Paul
It Is not easy In our day to follow stand “guard” at your mind's gat<
wrote to the Christians In Philippi Paul's Instruction and example—for | way.
of Macedonia—a letter which Is keyed he practiced splendidly Ills own teach- | And an on this Thanksgiving day
to a high note of spiritual rejoicing, Ing. What we do not actually see In , let all good Americana give thanks In
and breathes throughout the gladness the happening Is brought to us In the spirit to the Pilgrims of Plymouth
which should mark the life attuned to news columns of the dally press— I lto ck ; for turkey, cranberry sauce,
the purpose of Cod. You will find It things that are evil. Indecent, ugly, I and pumpkin pie; for their heroic
In what we call the fourth chapter. In cruel. We cannot wholly Ignore these ! struggle for freedom, and for their suc­
the farewell words addressed by Paul things; Paul did not In his day. When cessful demonstatlon that their new
to his friends. We quote from Doctor necessary he spoke frankly of them, land could be made to yield a living.
Coodspeed's translation of the New calling a spade a spade, In his let­
For the specialties served up at all
T estam ent:
ters. They nre part of the world In good Thanksgiving dinners, Ameri­
•‘Have no anxiety about nnythlng, which we live—of the world we must cans must bow to that friendly old
hut make all your wants known unto help. But our effort must be to dis­ Indian, Msssasott. It was he who In­
Cod In prayer and entreaty, with cipline our thinking so that they will troduced the cranberry and the pump­
thanksgiving.
Then through your not flood and overwhelm our minds, kin to the American people through
union with Christ, Jesus, the peace excluding or submerging thought of the Pilgrims. Mnssasolt may have
been a poor uneducated savage, but
o f Cod, so far above any human better and finer things.
thought, will guard your mind and
Even more difficult, perhaps, Is It he and hla people had a delightfully
thoughts. Now brother« let your minds to escape the peril of those “who are simple and fairly efficient agricultural
dwell on what Is true, what Is worthy, absorbed In earthly matters.” The system : Corn In the hill and a climb­
what Is right, what Is pure, what Is tide of materialism Is strongly set ing bean; a pumpkin seed every five
amiable, what Is kindly—on every­ against the Influences of the spiritual. hills. Massasolt showed the Pilgrims
thing that Is excellent or praiseworthy. Unless the channel Is kept clear which the cranberry growing wild In the
. . . Then Cod who gives peace admits the flow of God’s thought we marshes, and had no difficulty what­
will be with you.”
will find ourselves presently with ever In demonstrating that roast tur­
It Is at once apparent that Paul minds Incapable of grasping His pur­ key and cranberry sauce was an un­
understood the Intimate relation be­ poses and principles, with mlndswhlch beatable combination. The Pilgrims,
tween “thinking’’ and “thanking.” His cannot meditate happily upon His of course, knew all about turkeys,
admonition for the thoughtful life Is truth or which will not respond to which bad been taken across seas
manifestly the underlying basis for what Is right and pure and lovely. from Mexico and had become common
the thankful life. And the thankful The iiosslblllty of the thankful life, on English farms before the year lfltlO
Stylish A ltsrn ooe F ro c k .
life Is the assurance of the guard­ of the life which knows ttie comrade­ But It was the friendly Indian who
as
Impresario
brought
together
for
the
sealing
wax
and
It
therefore
may not the ruffled velvet frock. At first
ship
of
the
God
of
peace,
will
be
ing and companioning peace of Cod.
first time on any stage those three be necessary to remind that a simple thought this sounds Impossible unless
Paul sets forth the things upon Inst to us.
This life of right thinking and glad Thanksgiving stars—turkey, cranberry little wax taper In a candlestick with one Is acquainted with the new vel­
which our minds should dwell—the
a good base to catch the melted wax vets, which are as supple end easily
true, the worthy, the right, the pure. thanks Is the appreciative life. Go sauce and pumpkin pie.
drippings, or a wee alcohol wick ns manipulated as the sheerest chiffon.
used In pyrograpby work Is sufficient,
Fabric this season makes an elo­
the prevalent method« of silk cultnre otherwise he deceived by the plaus­ no large blase being required. Re­
quent plea through color. Again vel­
ible
tales
of
professional
beggars.
It
the cocoon« have to be all sold with­
member always, “Safety first.”
vets triumph In this respect, (Jueeo
in s period of two or three weeks, but Is a complets “Who's Who" of rogues
After the box or other article, a Marte blue and Rumanian purple pay
the
use
of
chloroplcrln
promises
a
of
this
class
and
gives
the
stories
A war gas made by Prof Gabriel
trsy, a frame or a Jewel case perhaps, compliment to the royal visitor we
Bertrand of the Pasteur Institute, has practical way. It Is said, for the grow­ they tell In order to abstract money of wood or tin, but never celluloid. It have with ua. Beige velvet Is also
ers
to
turn
the
cocoons
Into
nonper-
from
the
pockets
of
the
tender-
found a peace time use in the silk In­
covered with sealing wax. one begins very highly regarded and as for black,
dustry. The silk cocoons are gassed Ishahle merchandise which can be sold i hearted. Most of the Information In on the real design. Dab more wax the woman who owns not a black
the volume has been gathered from where you want your Jewels. Insert velvet gown this season will he the
by smalt quantities of chloroplcrtn. when the market Is best.
the author’s personal experience. He them one at a time, by pressing each exception, net the rule.
which has proved exceedingly practi­
R o g u e *’ W h o *! W h o
has found that most professional In Its little pile of soft wax. Take
cal and easy to handle. The gas has
For evening chiffon Is a desired fab­
n a e o f the moat novel reference beggars have only one story apiece. your spatula (thin, pliable knife), heat ric. There are any number of black
been tried In various silk raising cen­
ters and has been found to possess books In the world Is now being com­ After they have exploited It to the It over the flame and carve the wax chiffon frocks.
marked advantages over killing the piled by an East London vicar for full In one district they move oa to around the Jewel to form a setting.
JULIA BGTTGMLKY.
cocoons by baking at steaming. Under . ths protection of those who might J another. Answer*
Uoe can trace or stamp a design on
<*> !•>< W ester» N s s . e s p s r U * lv e .|
5
W ar Gas Made Useful
T h is Is th s w o rld o f s cie n c e;
N o th in g is le ft to chance.
B u t science Is bo rn
A n d bred o f d re am s .
A n d h e r s p ir it Is ro m an ce .
SEASO NABLE GOOD T H IN G S
This Is the time of the year when
we enjoy spicy pickles, the rich pud­
dings and the tasty
sauces. A pudding which
never loses Ils popu-
larlty, hut ts made la
W many ways ts :
^ --7
1
Nesselrode Pudding.—
J
| Soak one-half a box of
iclatln in one cupful of
J water uutll soft. But a
pint of milk to heut In
double holler. Beat the yolks of five
eggs with two-thirds of a cupful of
sugar and add the hot milk. I’ut a
dozen crushed macaroons, one-half
cupful of blanched almonds and two-
thirds of a cupful of muscatel raisins
to cook in a double boiler until thick­
ened, stirring constantly; add the
soaked gelatin, five drops of almond
extract, one teaspoouful of vunllla and
set In a cold place. When it begins
to stlffeu, fold In the well beaten
whites of the eggs. Mold and serve
when firm with flavored sweetened
whipped cream.
Nesselrode Pudding.—This Is the
recipe which Is best known and 11 kcal:
Make a custard of three cupfuls of
milk, one und one-half cupfuls of sugar
and the yolks of tb s eggs: cool, strain
and add one-half tenspoonful of salt,
one pint of thin cream, one-fourth o f
a cupful of pineapple sirup and one
Hitd one-fourth cupfuls of chestnuts
that have been shelled and rooked In
boiling water until soft, then forced
through a strainer. Line a melon
mold with part of the mixture, to the
remainder add one half cu pfu l of can-
died fruit cut Into small pieces, one-
quarter of a cupful of raisins und eight
chestnuts broken Into pieces und
soaked several hours In alrup. Fill the
mold, cover, pack In Ice and salt for
several hours. Serve with whipped,
sweetened cream flavored with strup.
S tuffed B aked Onions__ Burholl un­
til tender large onions, remove the
renters and fill with chopped ham,
bread, egg yolks und seasoning well
blended. Baste while baking, serve
will) a cream sauce.
Helps for Housewife.
Cut glass should he washed and
rinsed In water of the same tempera­
ture, not very hot.
If chicken Is rubbed
Inside and out with a
slice of lemon before be­
ing cooked It will make
the meat white, tender
and fine flavor.
The best flour Is slight­
ly yellow In color and
feels grainy when rubbed
lu the Ungers.
W h e n cane-bottomed
chairs begin to sag aponge them with
hot aoap auda, using care not to touch
the woodwork. Let dry out of doors,
then cover with a cloth amt apply a
hot Iron. Thia will ahrlnk the ran«
and make them firm again.
Milk and butter will quickly absorb
odors. Ice cheats should be thorough«
ly washed once a week and If any.
thing la spilled should be wiped up at
ones.
Never put cogs of file egg heater
or handles of wooden or Ivory knives
In hot or cold water. Wash and wipe
at once. Knives will keep for years
as bright and fresh looking as tie s
If they are never left In water
To shell chestnut»—Cut a half Inch
gash on the flat aides of the lints und
put them Into an omelet pan, allow­
ing one half teaspoonful of fat for
rach cupful of nuts. Shake over thn
range until the fat Is melted, then put
Into a hot oven and let stand five
minutes. Remove the shells with a
sharp knife and the akin will adhere
to the sheila, saving the process of
blanching.
All flavoring extracts should b«
added to a mixture when cold, If pos­
sible.
To prepare meat glaze reduce four
cupfuls of stock to one cupful.
To prepare acidulated water use
one tahlespoonful of lemon Jules or
vinegar to a quart of water
To blanch almond»- Cover almonds
with boiling water and let stand two
mlnutea, drain, cover with cold water
and rub off the skins.
To make caramel—Brown dry
sugar In a smooth frying pan nntll a
whitish smoke arises from It, add an
equal quantity of boiling water and
simmer until of the consistency of
thick sirup Of use In coloring soups
and flavoring sauces
To prevent lumping of any sane«,
mix the flour with butter or sugar If
used, before adding liquid.
To wash mirrors or windows use a
wet chamois skin snd wipe with a dry
one.
To extract onion Juice—Cut a «lie«
from an onion and place the cut-aid«
against a grater with a rotary motion;
the Juice will flow down the grooves
of the grater.
When buttered crnmha are desired,
melt hotter snd mix the crumbs, stir­
ring nntll all are evenly blended. This
la much better than putting dnha of
batter over a crumbed dish, aa the
butter Is evenly distributed.