HOME AND FARM MAGAZINE SECTION
Recipes Home Interests Fashion Notes Household Hints
Timely, Pertinent Comment Upon Men and Affairs, Following the Trend of World Newa;
Suggestions of Interest to Readers; Hints Along Lines of Progressive Farm Thought
12
May Manton Weekly Fashion Talk
FOR SIMPLE
OCCASIONS
JTTST snch a gown as this
cue is always needed for
general home wear and for
similar simple occasions. The
blouse and the skirt are joined
and closed at the front, conse
quently the gown Is an easy
one to adjust; also it is easy
to launder, for the fact that It
can b opened out flat reduces
the labor of Ironing. The
model 1s a good one for the
many pretty cotton fabrics for
linen,' and also for wool ma
terials, such as challis, cash
mere and the like. In the il
lustration it is made of fine
French serge with collar and
cuffs of broadcloth and the
edges are all bound with sill:
braid. Linen or cotton ma
terial would be handsome with
the front edges of the collar,
cuffs and belt scalloped. Scal
lops are to b mach used
throughout the coating season.
For the medium stae will be
required yds. 27, 6 yds.
36, or yds. 44 In. with
one-half yd. SI in. wide for
collar and cuffs.
The May Manton pattern
8318 is cut in sizes from 84
to 42 in. bust measure. It
will be mailed to any address
oy the Fashion Deiartment of
this paper, on receipt of 10
cents.
Stuffed Peppers.
Select large green peppers.
Cut open and remote seeds.
Fill with finely minced cold
meat seasoned to taste, a bit
of buttpr and lirA&ri rrnmhu
Put in a pan with a half-cup of
water and bake until
done.
11
Dr in to ila Mmlm
Igll Kouje Gown. 34 to 4 J butt.
Apple Salad.
Chop one-half pound of cold
veal or lean pork and two
large tart apples; add two
chopped pickles, one table
spoon of olive oil, one table
spoon of vinegar, season with
.salt and pepper aud mix with
mayonnaise dressing.
After Dinner Mints,
One cup of granulated sugar
just moistened with boiling
water, boil five minutes"; take
from the fire and add cream
of tartar the sixe of a pea;
mix well and add four or five
drops of oil of peppermint.
Beat briskly until mixture
whitens, then drop quickly on
waxed paper.
Farm Women Worshipers of Fashion
y m
t The Editor will be pleased to re-
ceive and publish recipes that might I
meet favr with our readers.
THE first acid fruit of Springtime Is
the rhubarb or "pie-plant" and it
presents a very welcome change after the
heavy diet of the Winter. There are many
ways of preparing this dainty, and in lis
varied forms it may be utilized often.
We present some of the best dishes.
Rhubarb aud Apple Pie,
Fill a paste-lined plate with chopped
rhubarb and apple, equal parts, add
plenty of sugar, some bits, of butter,
sprinkle a little flour over all, cover with
a top crust and bake. Serve hot or cold,
as desired.
Rhubarb Tarts.
Line small pastry or gem pans with
pastry, prick with a fork, and bake in a
moderate oven. Remove the tart shells
from the pans and fill each with stewed,
well-sweetened rhubarb. A spoonful of
whipped cream heaped on each tart, adds
to the appearance, and makes them de
licious. Mock Lemon Pie.
Tolks of five eggs beaten well, half cup
Of vinegar, three cups of sugar, five cupa
of water. Put on the stove to boil; then
add three heaping tablespoons of corn
starch mixed with a little water. When
done, remove from the stove and add
lemon extract to suit the taste. Beat the
whites of eggs, add one and one-half cups
sugar and pour over the top of the pies.
Put in oven to brown.
Rhubarb Custard.
One pint of sweetened and steamed
rhubarb. Strain over this one-half ounce
of gelatin, which has been previously dis-
solved in sufficient cold water to cover
it. When cold stir In the stiffly beaten
whites of three eggs, and one-half pint
of whipped cream; pour into a fancy
mold and set away to harden. When
ready to serve, turn out of the mold on
to a fancy plate.
Ecalloped Rhubarb.
Put into a pudding dish a layer of
buttered bread crumbs, then one of
finely cut rhubarb, add a generous
sprinkling of sugar, and a dustiug of
cinnamon, repeat this process until the
quantity is sufficient for the number of
people to be served, making the last
layer of the crumbs. Cover and bake for
half an hour, then remove the cover, and
let brown. Serve hot, with cream.
Dream Sandwiches.
Cut stale bread in one-fourth-iuch
slices, remove crusts and cut in halves
lengthwise. Cut mild cheese in slices the
same size as slices of bread and spiiukle
with salt and cayenne. Put a slice of
cheese between each two slices of bread
and saute in butter until delicately
browned on one side; then turn and
brown other side. Pile oa plate covered
with a lace paper doily.
Rhubarb Dumpling.
Cook the rhubarb, making o it a sweet
sauce. Make a biscuit pastry, roll out, and
cnt in four-inch rounds. In the center of
each round place two tablespoonfuls of
the rhubarb sauce, gather the corners of
the pastry together at the top, pinch into
place firmly, brush with milk, and ar
range in a deep baking dish, not allowing
the edges of the dumplings to touch.
Sprinkle with sugar. Bake iu a hot oven.
Serve with the remainder of the rhubarb
sauce, or with cream. Serve very hot.
These are delicious.
Maple-Chocolate Fudge.
Maple-chocolate fudge is a delightful
sweet. To make it, put Into an Irou pot
three and a half cups of granulated sugar,
one-half cup of maple sirup and a cup
ful of rich milk. In a double boiler put a
square and a half of best chocolate to
melt. When the chocolate is melted add
it to the other ingredients and let all
cook, stirring constantly. Test it from
time to time by dropping some off a
spoon into cold water and when it hard
ens Into rather soft balls in the water,
add a tablespoonful of melted butter, then
take from the fire. Beat until it begins
,to harden, then pour into buttered pans.
Boiled Salad Dresslug.
'Scald one cup of milk in a double
boiler. Blend three tablespoons of flour,
one teaspoon of mustard, two teaspoons
of salt, one teaspoon of sugar and a dash
of cayenne; add to the slightly beaten
yolks of two eggs. Pour the hot milk
slowly over the egg mixture, stirring con
stantly. Return to the double boiler and
cook until it thickens; add, slowly, one
half cup of vinegar and one tablespoon
of butter. Whip In a little at a time the
well-beaten whites of the eggs. Strain
into glasses or glass Jars. This dressing
will keep for several weeks If in a cool
place. '
WHEREAS Mr. Blanohard and other
Federal investigators have been
impressed with ibe added com
forts and conveniences that have been
brought to the farm home as a result of
prosperity, several women who have been
engaged in field work upon roving com
missions from Uncle Saui" have taken
cognizance, so they tell Printers' Ink, of
the fact that women on the farms are
better dressed than formerly. This is
doubtless due in some measure to that
selfsame prosperity which has come to
the farmers as a class, but it is also at
tributable to a change iu domestic policy.
Country women are departing, though
less radically than city women, from the
standards of their grandmothers. In the
country, thus far, the upheaval has af
fected feminine dress to a much greater
extent than it has household administra
tion. In the city, as Walt Mason tells in his
ode to the cau-opener, and as every pack
er of canned goods can testify, th
trend aided, of course, by the popular
ity of apartment-house life is toward
less and less cooking In the home. The
country woman hasn't adopted that cult.
She even does her own canning and pre
serving, with the assistance of the im
proved equipment now on the market,
and like as not she also operates a churn,
a small cider press, etc.
But she is gettiug away from the idea
of doing all the sewing for herself and
children. As a result of the attainments
of the professional garment makers and
the reasonable prices at which they are
enabled to place ready-to-wear costumes
oa the market, mother and daughter) la
the average farm home now obtain their
tailored suits from the advertisers who
take big space in the farm and house
hold journals. And, perforce, they are
better dressed than ever before.
But this does not signify, of course,
that sewing by hand and machine is iu
any sense a lost art in the farm home,
as it is in many a city habitation where
the household income is no greater.
The farm housewife is an energetic
needlewomen as of yore, but she dis
charges her responsibilities in this line
much more readily because of the Im
proved equipment that is now at her dis
posal owing to the progress of invention
and the gain in rural pronperlty. Sewing
machines operated by electric motors,
dress forms of the pneumatic or
other type, automatic skirt markers and
a number of other widely advertised spe
cialties have smoothed the pathway of
the home dressmakers.
The greater Tarlety and accuracy of
modern paper patterns has also helped
and household adjuncts such as clothes
hangers and the patented portable
(knockdown) closets enable the farm
women to keep their clothing In much
better condition than was possible in the
old days.
Sardines Fried lu Crnmbs.
Take sardines (the larger the better),
wipe dry, season with salt, pepper and a
dash of lemon juice. Dip them In flour,
then into beaten egg, and lastly in bread
crumbs. Heat about three ounces of
butter in the blazer, add the sardines,
turning them occasionally until a nice
golden brown. Serve with tartar sauce.
iThe Editor will be pleased te re- I
ceive and publish hints of interest to i
ur readers. !
Household Iliuts.
A MUCILAGE which holds with sur
prising tenacity can be made by
boiling a Spanish onion tor a short time
and then pressing the juice from it.
Clean a very soiled bathtub with a little
kerosene on a rag.
Cream will not whip well unless it ia
at least 36 hours old aud very cold.
Before wetting any species of china
bric-a-brac carefully remove the dust.
If a sewing needle becomes Bticky run
it through the hair a few times and it will
work like a new one.
If you would have whites of eggs beat
en very stiff see that they are perfectly
cold, aud not too fresh.
A fine steel crochet book is indispen
sable about the sewing machine for re
moving threads, liut and dust,
Copper cooking vessels of all sorts,
brass andirons, candlesticks and trays,
are best cleaned with vinegar and salt.
Crockery Ib made very brittle with
great change of temperature. Wash the
good things in tepid water without soap.
When it ia necessary to boil a cracked
egg add a little viuegar to the water.
This will prevent the white from boiling
out.
For bright results do not put soap on
windo wpanes or mirrors; alcohol or
ammonia on a damp cloth gives a splen
did polish.
.
To improve the top crust of a pie brush
with milk and shake a little granulated
sugar over it. The same is good for rolls
of any kind.
If you wet a spoon before uslug it to
, serve jelly, yon will find the Jelly will not
stick to it and the serving Is mure easily
accomplished.
'
Rub vaseline over the strings of your
tennis racket and you will find that they
have not broken In the Spritig as they so
frequently do.
If you have any poison In the house,
tie a tiny bell to the bottle neck, thus
avoiding all danger of using it in mistake
even though labeled.
Spread papers over your kllchen table
before starting to rleau poultry, to in u lie
bread, cakes or pies; they catch waste
and save much cleaning afterward.
If you singe a chicken by holding it
over the alcohol burner of your teakettle
or chafing dish, you can do the task
thoroughly aud have no soot on the skin
of the fowl.
Screw-eyes placed in the tops of han
dles of brooms, brushes and mops, so that
they may be hung on hooks iu a closet,
will allow a neater arrangement of clean
ing utensils.'
After the dust bin has' been cleared,
burn a couple of newspapers and, if avail
able, a couple of handfuls of straw in it.
This will remove grease and dump and
make the dust bin clean and saultarv.
A good household deodorizer is a little
pan of cloves which have bceu sprinkled
with oil of lavender. Put on tbe top of
the stove or over a gas jet and the fumes
will soon penetrate the house, seeming
like the odor of the carnation.
If a lamp bowl is loose in the standard
mend it with sifted plaster of Paris,
mixed into a very soft paste with beaten
white of egg. Have everything ready be
fore mixing the plaster and work quickly
so it will not dry before the mending is
done.
Never sweep a sick room while the pa
tient Is In it as the dust is exceedingly
dangerons, both to the sufferer and the
sweeper. Wipe the floor with a cloth
wrung out in ammonia and water, or. If
it has a carpet, wipe that in the- same
manner.
The Inhabitants of French Switzerland
and Savoy rub a crushed clove of garlic
upon a spot that has been stung by a wasp
or a bee. According to Professor Mer
mold, of Lausanne, this makes the swell
Ins eo down aud takes away tue pals. A