The gazette-times., May 14, 1914, HOME AND FARM MAGAZINE SECTION, Page 14, Image 22

14
HOME AND PAEM MAGAZINE SECTION
In the Home - Fashions - Household Hints Recipes
Fashion Talks By May Manton
BELTED dresses besides being smarrt are extremely becoming to little girls,
These show the latest features. In the picture, they are all made of
washable materials that are so much used and so attractive just now, but
they would be pretty made up in wool crepe or wool voile or Henrietta cloth,
all of which materials are liked for girls' dresses.
Number 7829 shows overlapped front edgea but is elosed all the way down
the back so that it can be easily opened out and laundered. The skirt and body
portions are in one but the belt over the waist line holds the fullness in plajse.
If liked, the sleeves can be made short.
For the 6 year size, the dress will require 4 yds. of material 7, 2 yds. 36,
2 yds. 44 in. wide, with 1 yd. 27 in. wide for the trimming.
The second frock is made in the long waisted French style with straight
plaited skirt joined to the blouse beneath a belt It can be worn with or with
out the shield and the sleeves can be as illustrated or shorter. Flaid gingham
with trimming of plain makes a very little frock but plaid wool could be treated
in just the same way for the remaining weeks of cold weather while almost any
simple childlike material can be used. White linen or soft finished pique would
be charming with collar, cuffs and belt of eyelet embroidery.
Designs by May Manton. 7829 Child's D
7829 Child's Dress, 4 to 8 years.
7251 Child's Dress with Bloomers, 4 to 8 years.
7878 Child'! Blouse, Dress, 4 ty 8 years.
For the 6 years size, the dress will require 4 1-4 yds, of material 27, 3 1-2
yds. 36, 2 7-8 yds. 44 in. wide, with 1 yd. 27 in. wide for the trimming.
The third frock (7251) is made with separate bloomers that dispense with
the need of petticoats. It is just, a simple little one-piece dress with the sleeves
sewed to it at the drooping shoulder line. An opening is cut at the front and a
belt holds the dress in place. Nothing could be simpler and easier to make, yet
the frock is one of the prettiest possible, childlike in effect and including the
very latest features.
For the 6 year size, the dress will require 2 3 4 yds. of material 27 2 1-2 yds.
36, 1 7-8 yds. 44 in. wide; the bloomers 1 3-4 yds. of material 27, 1 3-8 yds. 36,
1 yd. 44 in. wide.
The May Manton patterns, 7829, 7878 and 7-51 are all cut in sizes for
children from 4 to 8 years of age.
WHAT would you do if your clothes
caught firef Did you ever stop
to think that question out care
fully! The majority of women and chil
dren run screaming out-of-doors where
the air fans the flames. There is usu
ally just one result of that a terrible
one.
Did you ever instruct your children
what to do for themselves in such a
case, or what to do for othersf There's
only one safe way, and that is to smoth
er the flames. To avoid inhaling the
flames, the victim should drop or be
thrown quickly to the floor, or upon a
bed where the bed clothes can be made
to do efficient work in smothering the
fire. If there is nothing of the sort
about, there is more chance by rolling
on the floor and wadding the burning
clothes under you than by any other
way. The fatal thing is to run, and
thereby fan the flame.
Tell the children that. Allow them
to have fire drill occasionally. They
will make great fun out of it, but it
may some time mean the saving of life
through knowing just what to do and
being able to keep their wits. It is
panio that causes much of the loss of
life in fires! Fire 'drills at school and
at heme lessen the danger of this. Drill
them for such an emergency as being
caught upstairs at night in a burning
house. Teach them how to go through
blinding smoke with safety. Then if
they ever meet with. such an emergency
they may act from force of habit, if not
in cool thoughtfulneas.
Sugar Secrets.
How many people know what an aid
sugar can be in cookingf If you want
that rich golden-brown on your biscuits,
your pastry, or your griddle-cakes, use
sugar. Put two tablespoonfuls of fine
granulated sugar to each dozen biscuits
or loaf, and bake in a moderately quick
oven, withdrawing when just the right
tinge. For griddle-cakes, use a little
more in proportion; for pastry, a little
less. If you make croquettes, as of
rice, etc., or fritters of any kind, use
a spoonful or two of sugar in the
crumbs or in the batter. Even in brown
ing butter, or browning a vegetable in
butter, a scant teaapoonful of sugar
will impart a delicate gold-brown. In
roasting an apple, sprinkle it with sugar
when half done.
When Cooking Bacon.
If bacon is cooked on a rack or wire
toaster in the broiling oven of the gas
stove, with the oven door open, the
bacon will be much nicer than when
fired, and there will be no smoke in
the room. If the door of the broiling
oven be left open when, cooking any
meat there will be no smoke in the
kitchen.
A Bright Saucepan.
When you have occasion to use a
bright saucepan or kettle over a smoky
fire put a little grease over the bright
part. Then if you will wash it in hot
water the pan is as bright as ever, as
the grease prevents the smoke from
blackening the metal.
For Cake Bakers.
Many people melt the butter and then
mix it with the sugar in cakemaking.
This makes the cake heavy. Instead of
this, put the sugar in a double boiler
and let it get warm. In this way it
creams the butter nicely and does not
melt it.
Fruit Stained Hands.
To remove vegetable and fruit stains
from the hands and fingers the follow
ing is excellent: Dip the fingers in very
strong tea for a few minutes and then
wash them in clear, warm water.
Keeping Egg Yolks.
The yolk of an egg will dry quickly
if left exposed to the air. If dropped
into a cup of cold water it will keep
good for a couple of days.
To beat the whites of eggs stiff, al
ways have them cold and add a pinch of
salt.
Less rubbing will be required if
clothes are soaked an hour before rubbing.
Securing a Door.
The sudden entry of any person into
a room which has a door, but no key
or bolt, may be prevented easily. Just
lay your brush on the floor, with the
handle jammed under the door, or,
if it is a very close fitting door, use
your toothbrush. If you do this the
door cannot be opened without a very
violent struggle on the part of the per
son who wishes to enter. So you 'may
feel just as safe as if you were locked
or bolted in.
Scratches on Polished Tables.
The common floor-wax rubbed on the
scratched surface of a table will make
it look like new. Use only a little at
a time, and after it has thoroughly dried,
shine with a soft flannel for five min
utes. If this is done once a week, the
table will always be in good condition.
To Bemove Scorching.
Bub a soft bread-crust over your
scorched cloth and the burn will dis
appear. Keeping Bngs Flat.
To keep rugs from rolling up at cor
ners sew flat iron rings at each corner
on the under side.
To Bemove Shine From Cloth.
Use very little turpentine and rub
cloth very hard, going over and fnishing
a small portion at a time. The smell is
disagreeable while it lasts, but will soon
evaporate on exposure to the air.
A Casserole Economy.
, It is almost a necessity in modern
cooking to have a casserole, but many
find them expensive. Especially are
casseroles expensive if the care of them
is left to inexperienced persons who
may crack them, when the value of
the casserole is naught. An economist
has discovered that you can buy instead
of the expensive casserole a crock with
a cover that is not expensive at all and
it serves every purpose of the casserole.
It will break, of course, but one can
afford to break a good many before they
will cost as much as a single casserole.
Spareribs are much improved by par
boiling before roasting.
Every room in a house, even in win
ter, should be thoroughly aired at least
once a day.
A very good substitute for the hot
water bag is Bhelled field corn heated
and put into a bag.
Recipes
ONE of our most valued products and
yet at the same time one that we
in America do not use as much as
those in other countries is cheese.
We use it principally with dishes an
gratin, this is, of course, sprinkled with
cheese. In such dishes the sprinkling
should not be done till the cooking pro
cess has been completed.
In cooking cheese care should bo taken
not to burn it or even cook it thorough
ly, for there are various digestive dis
turbances which may arise from the
consumption of burned or decomposed
fats. .
Bemember the old proverb: "Cheese
is a good health it digests everything
but itself."
One of the best ways to make use of
the food value of cheese is to use it
on vegetables. Potatoes, cauliflower,
cabbage and all the various macaroni
products may all be baked with a gen
erous grating of any sort of mild cheese
applied before they go into the oven.
Soft Boiled Eggs.
When soft cooking eggs allow one
pint of water for one egg and one-half
pint extra for every additional egg.
Have the water boiling to the cooker.
Draw the vessel to the side of the
range. Put the eggs in swiftly, but
lightly, that they may not crack.
Use only a utenslle that has a per
fectly tight lid and see that it is put
on promptly and exactly.
The cooker may stand on the edge
of a coal range, the shelf over a gas
range or on a wooden table. Allow it
to remain covered from four and a
half to six minutes. The exact time
depends upon individual opinion as to
the degree of firmness for a jellied egg
and also upon tas frcsaaosi l tat
original article.
i
Italian Polenta.
Polenta is a favorite dish with the
Italians. It is said to be very nourish
ing. To make it take one pint of well
cooked corniLeal mush, add one table
spoonful of butter, two tablespoonfuls
grated cheese and one beaten egg. Beat
for two minutes; then pour into aa
oiled bread pan and set away to cool.
When cold slice in half inch slices and
place in layers in a buttered baking
dish, sprinkle each layer with grated
cheese, dot with bits of butter, or use
olive oil. Bake in a slow oven till the
cheese melts and turns crisp and brown,
coating over the polenti.
Tomato Mine.
One peck green tomatoes, ground fine;
scald in own juice and let cool, then
scald in clear water, drain; add 5 pounds
of sugar, 2 tablespoonfuls salt, 8 pounds
of seeded chopped raisins, 1 cup vine
gar, juice of 2 lemons, 1 tablespoon each
of cloves and allspice; boil well and seal
while hot. This is a fine relish.
Tomato Catsup.
Cook one gallon of sholce ripe toma
toes; strain them and cook again until
they become quite thick; about fifteen
minutes- before taking up, put into them
a small level teaspoonful of cayenne
pepper, one tablospoonful of mustard
seed, half a tablespoonful of whole
cloves, one tablespoonful of whole all
spice, one of black pepper, tied all in a
thin muslin bag. At the same time add
one heaping tablespoonful of sugar, and
one teaeupful of best vinegar, and salt
to suit the taste. Seal up air tight in
bottles or jugs.
Chow-Chow.'
Chop fine one-half dozen onions, three
heads of cabbage, one-fourth peck of
ripe tomatoes, one-half peck of green
tomatoes; add one pint of salt and let it
stand over night. Drain and add one
pound of brown sugar, one tablespoonful
of mustard seed, and same of black pep.
per, one ounce of celery seed, put all in
a kettle, cover with vingear, boil three
or four minutes. This keeps well all
winter without sealing, and will keep
indefinitely if sealed.
Meat broths should be made only in
porcelain or agate ware Tn