11
In the Home - Fashions Household Hints - Recipes
HOME AND FARM MAGAZINE SECTION
WHAT WOMEN ABB DOING.
ACCOBDING to government statis
tics, nearly three-fifth, or 59 per
cent of all tho women between 16
and 21 years of ago in the United
States are engaged in gainful occupa
tions. Of this number 770,000 are in
agricultural and related pursuits. There
are 481,000 women employed in the
various occupations. Three hundred and
twenty-seven thousand are teachers,
239,000 are stenographer, 7,300 are
physicians, 7,400 are preachers and
1,010 are lawyers.
For almost every sort of job, with
the possible exception of boilermaking,
structural steel working, the army, the
navy and ditch digging, women are ap
plicants as well as men. Recently the
following statistics upon spinsteihood
wero gathered:
It was stated that there are 750,000
women in New York City under 35 years
of age and most of them under 30, who
are not married, and according to all
appearances do not intend to get mar
ried. In Boston the figures of spinsters
given were 451 out of every 1,000
women between the ages of 20 and 35.
Similar percentages were given for a
number of. other cities.
Salted Nuts
LTED nuts are always acceptable
) as a part of tho refreshments for
afternoon and evening entertain
ments, and as an adjunct to the simple
homo dinner as well as the formal
ono. ' .
They are expensive when they are
bought ready salted, and unless they
arc bought of a reliable caterer they
sometimes taste stub. They can be
easily, inexpensively und well mado at
home.
Peanuts are appetizing and so much
loss expensive than almonds that it is
a wonder they aro not moro often sub
stituted for almonds. To salt them, buy
onroasted peanuts which can be easily
purchased from any street vender of
peanuts. Shell them and remove the
insido skins by letting them stand for
a minute or so in boiling water, after
which the skins may be removed be
tween the thumb and forefinger. Leave
them in tho rot water only long enough
to loosen the skins not long enough
to wilt-ertok the nuts.
Thero aro several ways of browning
the nuts. One way is to put two tea
spoonfuls of olive oil it must be of
good quality in a pan and roll the nuts
in it. Then put them in a brisk oven
and leavo them there until they are
brown.
Almonds, blanched and shelled, and
pecans, carefully cracked but not
blanched, can be salted in tho same
manner as peanuts.
When they aro brown, turn them in
a paper and sprinkle them with salt.
Let them cool before taking them from
tho paper, which absorbs tho superfluous
oil and makes them pleasantcr to
handle.
Fashion Talks By May Manton
8320 Girl's Dress, 10 to 14 years.
With circular flounces having curved
or straight edges, with three-quarter or
long sleeves.
THE skirt that gives the ripple effect
is the newest for little girls as it
is for their elders, and this one
be made with one, two or three flounces.
It is a very chaming little dress, includ
ing all the newest features, smart in
tho extremp, at the Bame time retaining
the simplicity that makes such an im
portant feature of prevailing fashions.
The blouse is just long-waisted enough
to be becoming, Tho sleeves are joined
to it at the drooping shoulder line and
give the Japanese effect and the one
piece skirt is slightly circular. For im
mediate needs, tho three-quarter sleeves
are tho preferred ones but many moth
ers are already looking ahead to the
coming season and long ones are includ
ed in the pattern. In the picture, the
dress is made of challis with trimming
of silk.
For the 12-year size, the dress will
require 6 yards, of material 27, 4
yards 36, 31 yards 44 inches wide, with
1 yard 27 inches wide for the collar and
cuffs. -
Tho pattern 8320 is cut in sizes for
girls from 10 to 14 years of age. Ask
your merchant for the pattern.
For An Afternoon Affair
Nut Bread a Favorite Among Hostesses Who Want
thing Different."
'Some-
One cup of sugar, one egg.
One and one-quarter cups of milk,
i Four cups of flour. '
. Four tcaspooni'uls of baking powder.
One and one-half crps of nuts.
First mix sugar and egg in a bowl.
Measure and sieve your flour. Add
baking powder to flour. Then alter
nate in adding the milk and flour to
tho sugar and egg. After these are
mixed, add the nuts. Either English
valnuts or the plain American walnuts
can bo used. The nuts can be ground
by putting them through a meat chop
per or by rolling them or the bread
board by using Jhe roller pin,
A-ter all your ingredients are well
mixed, put the latter in two pans. The
pans must first bo well greased with
lard. Bread pans are preferable,
Let the bread rise for 20 minutes.
Then put in a moderate oven to bake.
Lake for 40 minutes.
Tho nut bread has supplied a long
felt need, for upon all Bics wo have
been constantly hearing the complaints
of people who wish to elimiuate such
rich refreshments served at pink teas
and bridge parties.
What to give at an afternoon affair,
instead of the inevitable ice cream, has
been a problem.
Nut bread, which can be used instead
of rich pastries, has solved tho solu
tion. A fruit salad and nut bread can
bo served, and one woman reasoned
that this is the same as the salad course
of dinner, which, we all agree, is the
most sensible of all the courses. When
tho bread is served it is cut in very
thin slices and plentifully buttered. A
good plan is to butter tho brer I before
cutting tho slices from tho loaf. This
is delicious served with any Ealad.
Tho Caller I want to see your mas
ter about a bill. The Diplomatic Serv
antHe left for tho country last night.
The Caller I want to pay him. The
Diplomatic Servant (hastily) But he
returned this morning.
8321 Fancy Bodice With Over-Blonse,
Si to 42 Bust.
With Elbow or Long Sleeves,
V-8hped or Bound. Neck.
PJYEEY variation of the over-blouse
En iB fashionable. This bodice shows
a very pretty one and allows such
a variety of sleeve and of neck finish
as to make it adapted both to evening
and afternoon occasions. On tho figure,
taffeta is used over net with laco mak
ing the sleeves and trimming, but for
the over-blouse can be used any pretty
seasonable material and, for the under-
bodico, net chiffon, crepe dc chine and
anything that is soft and light of
weight. Lace makes the prettiest fin
ish for the neck and front but the soft
sleeves can be mado either of flouncing
as in this instance, or of material fin
ished on its edges. The long sleeves con
sist of caps with full lower portions.
When the round neck is used, the blouse
is cut high to give a guimpo effect.
For the-medium size, the bodice will
require 1 1-8 yards of net 33 inches
wide with 3J yards of lace 9 inches
wide for trimming and sleeves and 1 1-8
yards 27 inches, 36 or 44 for the over
blouse to make aa shown on the figure;
to make as shown in the back view will
be needed If yards 36 for the bodice
and full portions of the sleeves with 2)
yards of laee 9 inches wide for the
sleevo caps and trimming.
The pattern 8321 is cut in sizes from
34 to 42 inches bust measure. Ask your
merchant for the pattern.
Recipes
ANCIENT THIMBLE.
TUMBLES, which aro about 230
years old, are supposed to have
come originally from Holland,
where they were called finger hats, or
finger hoods. In England the name was
changed to thumb bell, becauso the
thimble was worn on tho thumb to pro
tect it from the thrust of the needle,
not to propel the latter through the
cloth.
The fashion of gold thimbles persists
even today, but in the beginning there
was none of the commoner metals and
it was. not until several years later
that the first lead thimble was made.
Silver is still the favored metal, though
many a skillful seamstress prefers a
penny aluminum thimble, as being
lighter and leaving no mark upon the
finger.
The costly thimblo still holds its own
n China, where thimbles are often
carved out of mother of pearl, with the
tops made of a single jewel.
Moro than forty-six million bunches
of bananas were imported into the Un
ited States last year, or about forty
bananas for each man, woman and child.
A Maine town has built a concrete
watering trough for horses that is flank
ed by high walls to shield animals us
ing it from sun, wind and storm.
Tomato yelly.
FOR an unusual salad dissolve one
quarter box of gelatine in one-half
a cup of water. Stew eight toma
toes and press them through a sieve.
Season with pepper and salt and pour
over the eelatine while the tomato is
still hot Cave ready a mold dipped in
cold water. Pour in the tomato mix
ture and set away for several hours to
chill. Serve on a bed of erisp lcttnee
leaves with mayonnaise or French dress
ing; or the jelly may be eut up into
little blocks and served on lnoiviauai
leaves. 1
Larded Sweetbreads.
Trim the sweetbreads, cook in boiling
water to which a suspicion of onion, a
bit of bay leaf and a small stick of
celery has been added, then throw into
ico water to blanch, wncn
stiff, lard with strips of bacon not
larger than a pencil, nna piaee m
baking dish. Ueason wilu Bait aiiu pcr
per, dredge with flour, throw a cupful
of stock over the sweetbreads, and roast
a hot oven until tho whole is a acu-
cate brown. If the stoek cooks away,
add enough liquid to keep the sweet
breads from drying. Use small peas.
When cooked, drain, season wun sail,
pepper, butter and, if the flavor ii
agreeable, a little mint. Place the sweet
breads on a hot platter, pour the peas
abont them and serve as quickly aa pos
sible, i
BAco Croquettes.
Boil half a teacnpfnl of rice in one
cup of milk and one enp of water until
the kernels tre thoroughly swelled and;
soft. While still hot add a piece of.
butter the size of a walnut, half a table-,
sioonful of sugar, one egg well beaten
and the jnice and grzted rind of kail
a lemon. . Mix thoroughly together and
set aside to cool. Form into small ero-
niiottes. DiD in fee ana Dreaurruwi
and fry in smoking Lot fat Bcrve at
once. t
Herring Salad.
Tutu two medium-sized beets that
have been boiled tender, tear cold boiled
potatoes, ono small onion, a smoked
herring (that Has Deen sieameu
frneil from bonesl and balf a cup of
French peas.- Cut beets, potatoes and
. . ii :.- in. th
onion into smaii uicc m
herring and peas and pour a cop ol
vinegar over all. Let stand an hour or
so. When ready to servo drain off vine
gar and pour mayonnaise dressing ovef
all. Celery may be added if desired.
Scalloped Flan. '
Wnkn some thick white sane with.
one cunful of milk, ono tablespoon ful
of batter and one tabkspoonfal of flour.,
Add to this a sprinkling of ehoppea.
pareley and a dusting of cayenne pep
per. Into this sauce stir cooked white
fish which has been picked in pieces,
and fill the mixture into small ekina
cups that have been buttered. Pour a
small quantity of melted butter over
the top and cover with the dried bread
crumbs that have been seasoned with
celery salt and pepper., Bake in a quick
oven until the crumbs are evenly
browned.
Sweetbread Croquettes.
In another choice and tested receipt
for croquettes, sweetbreads are used
with thicken. Use half the quantity of
simmered sweetbreads that you use of
chicken. Cut fine, and for every pint.,
oi meat used, mako a sauce to hold it to- -gcther
in the following way: Heat to;
the boiling point one-half pint of rieh
milk or cream and thicken it with
tablespoon ful of butter rubbed to a
cream with two tablespoonfuls of floor.;
When thick and smooth, take from the
fire and add tho meat. Season with a
tablespoonful of chopped parsley, salt,
peper and nutmeg to taste. A teaspoon
ful of onion juice and a dash of red
pepper improve the flavor. Cool, bread
and fry as in other receipts. This quan
tity will mako twelve or thirteen croquettes.
Three Chinese provinces have a total
of 120,303.0.13 uncultivated acres.
Thero arc more than
.verago willow plume.
3,000 knots in M
Kansas now has 1,784.897 residents.
NYhen tho
1784 it was '
straw hat first appeared
rorn -exclusively by women.