New Britain Herald Newspaper, November 30, 1923, Page 28

{What Every Woman Wants When Etiquette Is Worth While [ Edited By ==(opyright 1! It 1s a Safeguard and Guide to | I ago, whep the flapper of that of the ‘‘bulldog” toe variety. She Society When It Is Abused. { { | the court of Louis XIV of France, etiquette runs away with itself and becomes ridiculous. In that court it was a breach of etiquette if any one but a certain nobleman handed the Kking his| royal undershirt: when he awoke | in the morning. Another noble-| man held his wash basin and an-| other held the taper to his prayer hook when he went through his kingly devotions. If we look far enough back in history we could find that even these absurd regulations had their )asis in a matter of convenience. Etiquette is the Ilubricating ml; that makes the wheels of society run smoothly, and when royal| etiquette stipulates that a dozen or so graybeards, including the! prime minister, should be present | at the birth of a king's som, you may be sure that that rule origi- | nated so that later no one might| suggest that the heir to the throne was a changeling or an impostor. And the custom or etiquette goes on after most folk have forgotten he why or wherefore of it Sn\!ET]MF}S. as was the case in A Weeding-Out Process In present-day American eti- quette constant weeding-out process is taking place. Almost | as soon as the need for a certain| piece of etiquette passes out the etiquette becomes old-fashioned, | ton. Practically every regulation | of our etiquette can be traced m‘ convenlence or consideration Take, for instance, the matter or table etiquette. The whole idea | of our so-called table manners is to make meal time a period of pleasant intercourse and not a mere feeding process, . 1f we all ate in private we might | have the manners of pigs and give no one offense. But since we usually eat with our friends or families we must be very careful We must go about it noiselessly and hence we have a certain list of rules for the management of the spoon and fork and knife, and | because we would give offense to | others 1t we spilled our food and street M&nners were untidy about it we have an- other set of rules for the manage- | UCH as we may criticize the| ment of the napkin, our position M manners of the men and at the table and our mode of tias women we rub elbows with ficating. TIn determining how to|in husy streets, we must in fair- eat the various kinds of foods |h-‘nnu admit that these very street idea seems to be to find & way by [manners are the product of & high | which the process can be made |degree of ecivilization. Primitive | least offencive or barbaran people could not If We Were Hermits move about as we do In congested There is no special etiquette for |cern that we do It takes some our way of bathing—though there | gccustomedness for us to make time wore “mannish” clothes. | wore rough tweed overcoats. She| with her shirtwaists, using beef, especlally the cheaper cuts, that every cook was for poor little Queen Marie our way through crowds, over- 0ught to have a fairly good ized Antoinette, who always bathed |jooking pokes and pushes, shoves | with a group of ladies in waiting |and digs. If we were primitives | looking on-—because we bathe in|in practice, as many of us are in| private. We can hold the soap as| feeling, we should probably land we please and splash as loudly asin a police station. We would re- | we want without running the risk | sent some of the pushes lfld! of being ill-bred. All society asks | shoves, and we would strike out at | ue is that we shall be well tubbed | those who intentionally or unin-| and we can suit ourselves as 10 |tentionally pushed us the method of seeuring that re- It really is important that each sult. it wa were hermits or Rob- |one should do his best to respect inson Crusoes we ghould have the rights of others as we pass very few pages to our books of |and repass in crowded city streets etiquetie |Even though we are among folk £0 the closer we live together, |civilized as we are, we must not the more careful we should be of | presume too much on this civiliz our manners. And for this reason |tion, We must take care that the city folk who dwell close to-|de not tread on ofher people's gether have to think more of eti- [toes, and If we do we must crave quette than country folk. Cempli- |pardon at once In medlaeval cated machipery always needs days knights sometimes chal more lubricating oil than machin- | lenged each other 1o fight in single ery of few parts and so folk who combat because of offences given | live in eclose contact with one an- |in passing A knight trod on an- other need the most rules of other knjght's toe, he pushed etiquette, againat him or stood in his way p— - —_— | The offended knight expected " more thet a rcurt Pardon me YOURS TRULY 1 mbly crave vour mereifyl forgivene as the least that might be sald 11 the offending knight did not a forgiveness then the nne offended knew that Tt is #aid that mans of the forme of present-day sofiety are sur vivale of times when in equalities of position and soeial position were more trying than they are today 1 am your obedient ser- £ vant,” was once no ceremonious Nis own honor demand torm when it was written at the =Ome close of a letter, before the signa- ture. It was the form used subjeet to his monarch, s to his lord, and it meant what it said. Good mands that we “yours” in the sign ter. Tt is incorre sinesrely, Mary Smit faithtully, Tom RBrows correet form demands the N ABd yet this innocent appeari A tter earetully ttle word is said to be a r¢ 8 " This the time when those who actually did belong to iord ot sther to whom the n this way But for practica are more concerned wi . day usage than with survivals a tablespe of granulated relics of former form poon of baking “Yours truly or “Y with nch of salt. Add truly,” or “Very truly yours.” is half ’ milk with 1 olk the safest form to use in a sorial o vz and Wit thorough Istter written to some one with | the to the dry ingredients whom you are not foid in the beaten white enough to use a more e ogg. Now add the bananas form. “‘Cordially your a form 4 mix to a smooth batter, and often used in wocial correspond- fry by dropping by the spoon in enee, but there are some people deep fat. They should be drained who think that it should not be jon paper and served piping hot used by & woman in a Jetter 1o & with currant jelly =auce. made b, man Faithfully yours” should heating a glassful of current be used only between friends or diluted with half the quantity of Petween persons engaged together water, and sugar and lemon to ia some good work the offense had I¥ been en intentionalls iphold .. Now we 1ched against atienee, But we r own good pon and pushing others ' possible we pass 1 crowded treets WITH BANANAS list at her command. If you have @ porterhouse roast or a fillet of beef, it is delicious when cooked | in the simplest way But for the cheaper cuts it is possible to do a good deal by cooking them in an interesting manner Here are soms good recipes for ipreparing different cuts of beef: French Roast If the plece of meat be lean or of second quality it will be im- proved by rubbing it well with a| preparation of four tablespoons of | salad oil, two tablespoons chopped parsley, one eliced onion, two bay leaves, julee of half lemon. Rub meat well and let it lie from eightesm hours to two davs, turn- {1ng in the dressing once or twice Baste meat with the same dress- Ing. adding wsalt and pepper to | taste Fillet of Beef, Larded The true fillet is the tenderioin A short fillet, weighing from tw« and a bhalf to three pounds (the average welght from a ver arge rump) will suffice for ten persons at a dinner where (h erved ax one course, and if a larger quantity is wanted a grea will be made if two short fi are used. Remove from the fill with a sharp knife every shre ligament and thick, tough skin Draw a line through the center and lard with two rows of pork having them meet at this line Dredge well with salt, pepper and Gold Medal flour, and put, with out water, in a «hailow pan. R or thirty minutes in a hot oven Serve with mushroom of tomato ance Potted Beef Rlice thinly four pounde of lean taw beel. Beat the «! with a rolling p Aprinkle over them about a teaspoon of pounded a =altspoon of mare are fond ot r Season the meat highls h salt and pepper, add abonut a pinch of cayepne; leave the meat in a cold place in this s turning it once or twice then in a jar. Add water enou to e t. but not enough to cover Tie a plece of thick brown paper over it. eover it with a plate. and let it d in a siow oven for eight or ten hours, where cook slowly let the meat cold in the jar after cooking a shred. then pound it to paste i=ing a little of the gravy. Pack the meat in =mall jars. DPour a little melted butter over the jar snd set it away to get eold. Tt will keep for some time in a cold city streets with the same uncon- HERE are so many ways of of the jar whole and Baked Beefsteak P'an broil a thick steak with salt and pepper chopped onfon and parsley dota of butter and set in the oven |Vrv bake five minuteg and the dress- | | ing will he completely absorbed by which also will be | Hieiously favored Braised Beef With Vegetables Two pounds heef, one cup car rots, one cup cut onions, one cup half cup eut celery, one tab two tablespoons sugar, eighth teaspoon white pepper, one- two hours put into braising pepper and two of the oveny < he gravy add the er the meat and Curried Brisket With Rice Border ere the meat onions and fry Shin Meat en Casserole lespoon flour remove the mar ut part of the marrow over the y hot oven (wenty min- the Anne Rittenhouse by The McClure Newspaper Syndiaate. And Now They Borrow From Their Brothers HERE was a time, many years | She wore boyg' shoes, which were affected boys’ collars and cravats [ much degire to wear men's clothes | until lately. Now there is a fad For years girls have not shown for the whole thing over again— in different details, of course, just as a resurrected fad is always dif- ferent from its earlier incarna- tions, Now the girl buys and wears bath robes and smoking jackets, hats and sport shirts, tlgg and handkerchiefs from her brother's haherdasher, And when it comes to the bobhed head, why of course a pair of military brushes is the best thing to keep that in order. There Ar> Many Good Ways of Using This Standby of the Dinner Table hould be|utes, covered. Add one cup boil ing water, cover, reduce the heat ent in thin slices with a very sharp |and let bake glowly two and one-| half hours, or until tender, in bot tom of oven; once or twice water must be added When meat is tender add the flour, which has been mixed with a little cold water, Rolled Flank Steak Rub the steak with a little | | vinegar and let stand ome hour | Stuff th one teaspoon chopped onfon, one cup crumbs, one-hall teaspoon salt, one egg, two table | #poous finely chopped salt pork, one-quarter teaspoon pepper, Mix and add water to make of stuffing consistency. Spread the steak with this and roll up like jelly roll and skewer =0 it cannot unroll. Or tie p with white string. Put in a baking pan with a cup of hot water, cover, and cook very slowly ncover the last one-|each fruit a dainty cake of toilet | half hour and let brown Add | soap more water during king, if | necessar Make a vy from | the drippings in the pan. Baked Meat Ple One and a half pounds beef, one art cut potatoes, half cup cut onfon, half cup finely cut parrot two tablespoons finely cut parsley, one tea «alt, one-eighth tea- noon a, one tablespoon » meat quickly, eut in put into saucepan boiling water; boil 1a half hours. Then n, carrot, potatoes and boll 30 minutes; | AT TP 7 1 I-lere, Ther; and Everywhere in the Shops most decorative of tollet accessories, They are often colored, and placed in colored @lass jars to match. The jars, by the w are used for bonbons or salted nuts after the salts are gone. Then there are porcelain jars shaped like little Duteh peasants or French ladies of the time of Louis XVI. All very deco- rative and attractive, There is a charming inkstand made of porcelain in the féorm of a clown, apparently balancing a long colored quill on his fore- head, In reality, of cour the quill {& gecurely held in place by the pen point which is stuck in a niche in his head. ‘B‘\TH salts are now one of the Other inkstands of the same sort are in the form of American Indians. The hig quill pen holder fs thus their Indian headdrese. Raskets, of fryt, the baskets made of chintz-covered frame- work with wide handle and two| hinging lids, are filled wAth all kinds of fruit--plums and necta- rines, pears and peaches, apples, bananas, oranges and lemons s of earrings, necklace and bracelet ara made up of colored glass, very effective and quite reasonable. There are interesting cases for holding the pair of glasses that some women need only when they f These are left on the library table or on the desk. They are made of brocades in rich col- ors chosen, of course, to harmon- ize with the furnishings of the | room. t be two cups of gravy.!thick Wipa and trim off the tour with a little cold | water; add and boil thres minutes, [and pour over it spiced vinegar Line bakepan with ernet, pour in| the meat and vegetables, cover and brush the top with eold milk; | ine, three teaspoons salt and half hake 20 m tes, or until Jight|teaspoon each whole mustard, !p'p[—r clove and allspice. Let brown Boiled Beef With Steamed Onions One and one-haif pounds of beef. sticking plers, one quart| onions, three cups boiled rie " Wespoons drippings, two spoon white pepper, dach paprika two tablespoons chopped parsiey or one tablespoon chopped cele tops Vipe the meat with damp cloth put on to boil with three cups boiling water, add one teaspoon |salt, boil two and ene-half hours, or until tender. Cover platter with boiled rice, lay on the meat, which has heen eut inte thin slices n the eemtre, and the steamed onions are placed around the sdge Sprinkle with chopped parsiey Beef a 1a Mode rough edges. Put in a deep Wish made by boiling five minutes one cup vinegar, one onion chopped the meat stand several hours, turning it often. Then daub it | with several strips of salt pork, ore-third of an inch wide and as Room Or a Living - Room? The Less Formal Word for a Less Formal Room, most Americans the term drawing room is a formidable one and suggests a rather cheerless, formal and impersonal place where for six months out ot the year the chairs are upholstered with hideous ticking cases, whers the curtains are drawn for fear of allowing the sunshine to fade the carpet and where no one goes save on formal calls or when a. stately and pretentious party is in progress. What It Meant In reality of course the word comes from withdrawing room and it was first used to designate the room whither the family and guests withdrew after dinner. It was especially important in old England where dinner was the great and usually onply social event of the day. The diners went into the drawing room to en joy each other’s conversation and society, to play games of cards to sing, and idle away the evening hours, It was there that guests arriving after dinner were we! comed into the family group there that courting was carried or and that polities were discussed And it was a cheerful room nsually containing the most con:- fortable chairs in the house, a cheerful open fire and such mu |cal instruments as the house af- | torded. We read fn books on lite in the middle states and the South shortly before the Revolation of such drawing rooms when dinner began at two or three and lasted several hours. Then the guests withdrew to the drawing room so that the servants could clear the table and get the dining room ready for supper at seven or eight. A Matter of Names Nowadays, however, most Americans do not use the name for any of their rooms usually unless they have a rather large house. If they have but one or two living rooms down stairs they usually call one the living room, and the other reception room, lounge, music room, book room, or smoking room, as the case may he. The word “parlor” has gome out completely among up-to-dete folk, just as the stiff, prosaic room that bore the name has gone out of our scheme of things. Really, drawing room as it was once used is a good word, but as most per- sons understand it, is & bit pre- tentious and for that reason it is better not to use it save where you have a large and formal house, To most of us it is used most fittingly when applied to such a room as the biue drawing room in the white house—a for- mal, stately room used only for formal entertainments and not in the old sense a drawing room at all. 1f you still have a formal parior in your house—a room dedicated to formal calls, daughter’s suit- ors, card parties, the minister when he comes twice a year and the hour or so after dinner when you give what you call a dinner party-—don’t forget that it should be aired and allowed sunlight as well as any other room in your house. If you have only a small house don’t waste one whole room in this way. Make it into a true liv- ing room, one used every day for the fAmily social hours together It is looked upon as just a little |old-fashioned and bounrgeois for persons in moderate circumstances to keep up the traditions of such a room. Daughter’s suitors #bould be received in the family cirele when they call, if they call in the evening, or with the mother of the house if fhey eall in the afternoon and mother happens to be at lelsure. A Morning Room If you have an upstatrs lving room besides, this may suitably be kept for what the English eall a morning room, a room where the occupations of the morning take place. 1t properly contains a desk and a lounge, easy chairs, sewing tables and baskets and plenty of [sunehine. Tt is essentially a room dedicated to the women members of the houss, just as the lounge, if you have a living room ecallad | by that name, is 2 room whither long as the meat js thick. Tie it|the men of your family can with- inte gond shape with a narrow strip of cotton. Dredge it with Gold Medal flour and brows all |dray to smoke and talk together alone. Afternoon tea if you aspire to over in hot drippings. Cut two it is served in the living room, or onions, half carrot and half turnip fine and fry them in the same fat. Lay the vegetables in a deep brals- ing-pan (of granite ware if pos- sible), the meat on top, with some drawing roo®n, or wherever you and your guests happen to be seated when four o'clock comes. | But it Is not in good form te have 8 tea table set up in any living bits of parsley and thyme, pour|room containing tea cups and over the spiced vinegar, adding enough beef broth or water to half cover. Cover closely and simmer four hours, turning once meal other accessories, These are prop- erly brought from the kitchen or pantry on a large (ray or tea wagon at fea time. A convenlent time. Take up carefully, remove |table for the tea tray or a nest of the strings and lay bn a larme platter, Remove fat from the gravy, add more seasoning if Four to six pounds of bee! from® neaded, thicken with browa roux nder side of the rownd, cut|and strain it over the meat. | tables which when set out provide | littel stands for sach tea drinker may be left in the living room, but they should be free from tes arcessories.