New Britain Herald Newspaper, October 21, 1924, Page 13

%What E With Sweet Potatoes LAIN bollef" sweet potatoes P are not especially appetizing. If you want to make the'most of sweet potatoes now that they are in the mdrkets learn some in- teresting ways of preparing them. Broiled sweet are dell- elous. To o boll the and peel them. Then cut them In half lengthwise and dip in melted butter or fresh bacon m‘t Now place them on the or and broll them first on one side and then on the other, Mashed sweet potatoes are de- ficlous, To make them, put the well cooked sweets through a wegetable ricer and season well with butter, salt and pepper. The dish is improved if they are put “in a buttered baking bowl and browned in the oven before serv- browned sweet potatoes, parboil them and peel. Cut in slices a half-inch tflick and place in a baking dish, adding butter and a little sugar on each layer. Have ready a cup of boiling water to which a little melted butter has been added and pour this over the potatoes. Have ready some #ifted dry bread crumbs. Spread these on top, adding a few dots of butter; Cover and cook for an hour. Remove the cover and al- low to brown before serving. Stuffed Sweet Potatoes Scoop out the insides of well- baked potatoes. Mash thoroughly and season well with butter, pep- per and salt. Return to the shells, sprinkle with paprika and dot with buttered bread crumbs. Bake un- til brown and serve very hot. Baked Mashed Sweet Potatoes Cook sweet potatoes until ten- der, remove skins and put through a vegetable press. Add a table- spoon of butter for every cup full of the potato, seagon slightly with salt and put in & buttered baking dish. Sprinkle the top lightly with 3[:: and dot with a little butter d bake in the oven until browned slightly on top. Sweet Potato Ple Peel and slice sweet potatoes and boil until nearly soft in a lttle water. Spread pastry in a ple plate, drain potatoes, and lay on the pastry, adding butter, sugar and cinnamon, with a little salt. Ad4 a little of the water in which the potatoes have cooked and bake. S8erve warm. Sweet Potatoes, Glazed Four tablespoons of stock, six #weet potatoes, salt and pepper, half cup of sugar, two tablespoons of butter. Boil the potatoes until tender. Dissolve the sugar in the stock, add the butter and cook for five minutes. Cut the potatoes in slices, brush with the stock and bake twenty minutes in a hot oven, often with the stock. ‘The Breakfast Nook IKE all innovations in house L building, the breakfast nook, or breakfast room, is enjoy- ing a flattering vgue at present. Builders and house planners are a conservative lot. They are sus- piclous of new ideas—partly no doubt because they know that houses possessing much originality do not sell so readily as those that follow the fashion of the moment. Now breakfast rooms are in order. People have them on general prin- ciple just as they once had music rooms whether they possessed a taste for music or not. Of course everybody eats breakfast — or nearly everybody; but there are some menages where ‘the break- fast room is a use of valuable space that mgiht better be used in some other way. * The breakfast room, or break- fast nook in a very small house that possesses besides a dining room, is usually a waste of space. Divide the time of the day you spend in various rooms—sleeping, preparing and clearing up meals, reading, writing, sitting at leisure —and you' will find, even when three meals are all eaten in the dining room, that in a small house this is proportionately a small amount of time compared to the time spent in the other rooms. At most you spend no more than three hours eating — probably much less than that, and you prob- ably do not dally Jong at the table. After dinner conversation is car- ried on in living room or drawing room nowadays. In a small house to allow two rooms to the less than three hours spent at meals really amounts to an unwise pro- portioning of time. And here is another thing to bear in mind: If the breakfast room {is placed between dining room and kitchen there will be needless steps to take in reaching the dining room, and it it is placed beyond the dining room, the same unnecessary steps. must be taken in preparing brgakfast, ,To effect economy of steps the breakfast room and dining room should both have doors leading directly to kitchen or pantry. Edited By Anne Rittenhouse by The McClure Newspaper Syndicate THERE IS A VOGUE FOR CORA | nCopyright 19 JORAL is in tremendous vogue | C Just now—hoth the red| variety and the pink varfety. | Both colors are good. It is used In all the usual ways, for all sorts of jewelry, It 1s also used for trimming frocks and hats in ways: that are unusual and interesting, Some of the newest things in its use are shown in the sketch, Marketing On Saturday Night OME of us have a queer persist- S ent prejudice against thé house- wife who goes to market on Baturday night. We feel a certain smug, self-contentment because we always have our week-end orderlpg done betimes on Saturday morning and at an early hour on Saturday afternoon all our provisions are neatly stored away In icebox or pantry. Now of course there are many ad- vantages {n this timely provisioning, but it really sometimes does amount to a necessity to go a-marketing in the evening on Saturday and there are apparently worms to be caught by the late bird as well as the early one. In many large vegetable and fruit markets perishables are sold oft to very good advantage on Sat- urday night, and the housewife who must count every penny may well avall herself of this advantage. For the vegetable and fruit are not real- ly the worse for a day in the mar- ket. The idea is that they would need speclal care to be carried over till Monday—in many instances they would not be salable at all by that time. Sometimes the butcher has cuts of meat that he will sell at a reason- able price on Baturday night. TRis is especlally true Where the butcher makes a practice of getting ready certain popular cuts, steaks and| chops and roasts of various sorts, at a slack time on Saturday morning and has them on hand all day. He may prefer to sell them to you rea- sonably * than to carry them over,| cut as they are, until Monday. The fact that the Saturday night buyer always lugs home her own purchases makes some storekeepers willing to sell to her at better ad- vantage, and of course no one would expect to have Baturday night pur- chases delivered. ‘Whatever the advantages and (li=-| advantages of the system may be, true it is that many women know no other, and the Saturday night| shopping trip becomes quite a joll family excursion, one that is looked forward to from one week end to| another. Jf you are at all interested in human nature, you cannot afford to miss at l€ast one expedition of this sort. You do not know the town in which you live untii you have gone the rounds of the provi- sion stores as they are some week- | end night. ,No doubt with a good| many of those you will rub elbows with on such a trip one of the chief advantages in this late buying is that pay envelopes are handed about Saturday afternoon and the provider of the family goes forth with his wife with a full pocket. And Sun- day In such households becomes a veritable feast day, for it is the day of all days whefjthe housewife has HIS is the time of year for T making some of the best of the preserves, those rather rich fruit preserves that many people like best of all the ‘“‘canned” things. Here are recipes for some of them, the fruit for which is in market now or will be a little later—at its best and cheapest: Grape Butter Remove pulp from ripe or half ripened grapes and cook the pulp until soft enough to rug through a colander.. Add the sking and cook until tender. Add sugar, al- lowing to each pound of fruit a half pound of sugar, or more if the grapes are quite green. Cook until thick, stirring often, then can. Preserved Quinces Use the orange quinces. Wipe, pare, quarter, and remove all the core and the hard part under the core. Take an equal weight of sugar. Cover the quinces with cold watér, Let them come slowly to the top, but do not stir. When | this boils, add another part of the sugar, and continue until all the sugar is In the kettle. Let them boil slowly until the color you like, either light or dark. Preserved Pears To six pounds of pears, add four pounds of sugar, two coffee cups “t water, the juice of two lemons, and the rind of one, a handful of whole ginger; boil all together for tyenty minutes, then put in pears and boil till soft, say about a quarter of an hour; take them out and boil syrup a little longer; then put back fruit and let come to boil; bottle while hot. Plum Conserve Sweet plums, one pound (two dozen); salt, one-quarter tea- spoon; raisins; one-third pound (one cup); cold water, half cup; oranges, two; nut meats, eighth pound (one-quarter cup); corn syrup, dark, ome-third cup Wash plums;' stone and cut into pieces; add seeded raisins, orange pulp and peet, cut very fine, corn a bpil. Skin, and when nearly soft | put one-quarter of the sugar on| one- | syrup, salt and water; simmer un- til it has the consistency of mar- malade (about onesvand one-hall hours of slow cooking). Add nuts five minutes before removing from fire. Pack-in hot jars. Partially seal Sterilize 10 minutes | Tighten; seal. Are your jam jars all full. they are not, fill them up. There will come a dull winter day, be sure, when you will crave more jam tham you have. Here are some particularly good things for the jam shelf: Jamboree x | not had to ask hérself whether the wherewithal will last until the next pay day comes. | Seven and ome-half pints of grape juice, ground cinmamon, | eight and one-half pounds of| ITs Late-Season Pickles and Preserves for Your Shelves - Here Are Some Good Ones to Make for Your Empty Jars pears, peeled and cut fine, ground |four tablespoons of white mustard allspice; 8 and one-half pounds of |seed, two of white or black cloves, apples, peeled and cut fine, ground [two of celery seced, two of ali- cloves; twelve pounds of sugar.|spice, one small box of yellow Prepare the grapes as for grape| jelly (see recipe), allowing half pound of sugar to every pint of juice. When it has boiled rapidly for twenty minutes, put tRis syrup into a large kettle with the pears, | apples and sugar, allowing half a pound of sugar to one pound of pears and apples. Bring to a boil; then set aside where it will sim- mer gently, but without interrup- tion. Stir very often, and mash the fruit as smooth as possible. After four hours and thirty min- utes, add ground spices, as above, using very little cloves. Then if like thick batter, put into jars and next day cover with paraffine. The jamboree should be almost of the consistency of apple butter. Peach Marmalade Peel ripe peaches, stone them, and cut them small; weigh three- quarters of a pound of sugar for each pound of cut fruit, #nd a tea-| cup of water for each pound of | sugar; set it over the fire; when| it boils, skim it clear, then put inr| the peaches, let them boll quite fast; mash them fine, and let them | hoil until the whole is a jellied mass, and thick, then. put it in small jars or tumblers, when cold, secure it as directed for jellies. Grape and Orange Jam To six pounds of grapes allow two pounds of rajsins, four pounds of sugar and four oranges. Cut| off the thin yellow rind of the oranges and chop fine, together with the seeded raisins. Pulp the grapes and cook until soft enough to rub through a colander. Add| 1o thg skins, cook fifteen minut put in raisins, orange peel, juice and sugar and simmer gently until jellied. And then there are all sorts of ckles. Here art some good ones: | Green Tomato Pickles Green tom: pickles are usually made after the first frosts. They may come shortly, now, Audi 0 recipes for these pickles Piccalelli One peck of green tomatoes; eight onions; four green peppers; slice all, and put in layers, sprinkle on one cup of salt, and let them | remain overnight; in the morning press dry through a sieve, put it porcelain kettle and cover vinegar; ‘add one cup of sugar, a tablespoon each of cinna- mon, allspice and ground cloves in a bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. Chow Chow One peck of green tomatoes, half peck of string beans, quarter | peck of small white onions, .luur-1 pi h ter pint of green and red peppers, mixed, two large heads of cabbage, » | utes; t is well to have on hand your| |an ounce of ginger, and boil mustard, pound of brown sugar, one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze out brine, chop cabbage, onfons and beans; chop tomatoes separately, mix with the spices, put all in porce- lain kettle, coter with vinegar and boil three hours. Spanish Pickle Two gallons of green tomatoes, sliced without peeling. Two quarts of vinegar, one of sugar, two tablespoons each of salt, ground mustard, and black pepper, and one each of allspice and cloves. Mix, and stew all together until tender, stirring often o prevent scorching. Put in small glass jars. French Tomato Pickle Slice one peck of green tomatoes and six good-sized white onion! put them in a stone jar, sprin ling salt between the layers, using one teacup of salt for the peck of tomatoes; let them stand over night; in the morning drain off the liquor; boil for ten minutes in a porcelain kettle, in two quarts one | of water and one quart of vinegar; then gkim out the tomatoes and oniond. Throw away the liquor; put into the kettle three quarts of very Woman Wants To Know | P HE sloeveless frock 1s usually ‘T difficult for the woman who is*too stout, because usually —though not always—the arm carries superfluous flesh, very often above the elbow. This is especially unattractive. If you have, however, well-proportioned arms, then make the most of them. However, the ugliest part about too large arms iz the back view you get of the joining of the arm and the shoulder—and this view you can seldom get yourself even with a skillful arrangement of mirrors. The fat woman often introduces little tops to her sleeveless gowns As to a Chaperone BELIEVE it was Jane Addams |l who said that there was some- | thing very beneficial in small town and village gossip for, narrow though it might seem, it acted as a restraining influence on young wom- en who without it might often be led beyond their depths in uncon- tionality. We all of us hate the vil- lage gossip; we desplse the Mrs Grundy who peers down the street behind carefully drawn lace curtaing to feast her eyes upon any intima- tions of unconventionality on the part of her nelghbors. But Mrs, Grundy, standing there with those narrow, suspicious eyes of hers, serves a purpose in the social order, for there is not a young girl or voung girl's mother, or young man or young man’s mother in the street, but knows she is there. So the pretty girl, when asked by a zood-looking newcomer to take a stroll with him on Sunday after- noon, hesitates and then s her | elder sister or aunt to accompany them. “It isn't that 1 think there would be any harm in it,” she says. “But people in a small town talk s0." A young girl always has infinite onfidence in her own ability to act with dignt d discretion under any circumstanc and the more wholesome her ideas of life the less suspicion she b of her escort's character or discretion. But be- cause other people might not feel about it as she does, she avails her- self of the services of a chaperone. fheba 1 What She Does But a chaperone serves a purpose beyond keeping neighbors' tongues from wagging or strangers from | misjudging a young girl. First | among these the chaperond makes it evident to the escort that the }yo\mg girl he is with is carefully brought up and, though he may as- | sure the girl he asks to go walking | or motoring with him that he would | rather go alone with her, his esti- mation of her will rise when she| | suggests that some older woman ac- | company them or that they get an- other young couple to share their outing. Amang certain very conventional | | p & 'When You Are Over Weight WHAT YOU CAN DO ABOUT IT IN YOUR CLOTHES to hide this ugly feature, but these caps or tops have a way of break- Ing the distance below elbow and shoulder, making the arm look ehorter and therefore fatter than ever. Long sleeves, providing they are not too tight, are the best an- swer to the problem for day time and long sleeves are in the mode at the present time. Another skill- tul sleeve arrangement consists in the use of floating drapery about the sleeves or of panels and pars sleeves extending from the shoul- der and hanging down, sometimes being caught in at the wrist. Skirt Length Important Skirts should be neither too short nor too long. Here again much depends on the proportion of the Individual. It may be that although stout you have shapely ankles and slender legs. If this is true then take advantage of the tact that skirts, especially for day time wear, are again short. The stout woman should never go to extremes in this matter as the short skirt, even if it does not reveal fat ankles and legs, tends to shorten the length below the walistline; and this of course in- creases the apparent breadth, The extremely long skirt while it gives length is, however, con ductive to general heaviness of silhouette, especially if the length is combined with fullness. If you are tall as well as stout, then it is better to keep away from the very long skirt. The new beltless silhouette may seem at first glance hard for the stout woman. However, it means that there is no horizontal line from neck to hem and horizontal lines are of course always con- ducive to the appearance of breadth. The beltless frock there- fore has advantages and it can be worn successfully by the stout woman if she has been carefully corsetted. Choose Black and Navy Blue Usually black and navy blue are the smallest colors for the stout woman. White-is said to make a person look big, but the perfectly simple white frock of good proe portions i8 not a bad choice, Usually beige and gray are very “large" colors, but there are cases where these colors are so becom- ing that they are well chosen any- way. Pastel colors—pinks, light | blues, ete—are poor selections. It |you want gay colors choose the |rich, darker tones—the darker wine shades of red, and greens on the darker side of jade. Fringe is usually beloved of the woman of extra pounds, but al- ways not wisely used by her. Sometimes the straight line of the long silk fringe only draws atten- tion to the curves of the body be- neath it, and the undulation of heavy fringe as the stout woman walks 18 often only too eloquent of over weight. However, prop- erly used, fringe, like beaded georgette or chiffon, is an excele lent device for the fat woman. Just at present the frock or wrap heavily and intricately braided is in high favor and this has impor- tant possibilities for the woman of tdo much weight. Dont’s If You Are Rich F* there are difficulties—as the I g00d book says—for the rich man in entering the kingdom of heaven, unknown to the man who has no wealth, then surely there are snares and pitfalis in the way of at- taining good manhers and perfect courtesy that stand in the way of the person of wealth, especially new- ly acquired wealth, tbat are never known to those in humbler circume stances, Don't tell how much you pald for vinegar and two pounds of brown |and formal persons the idea seems | things. Tiresome enough is to listen sugar; let it come to a boil and skim; then add one-fourth of a pound of mustard seed, two table-| ,|unless she be positively tottering spoons each of ground clove: cinnamon, allspice, nutmeg, and ginger, and one red pepper cut fine, with seeds removed; put in the tomatoes and cook all ten min- then put in a stone jar or in cans, as preferrec It ecan get hold of green walnuts, by all means make some of the good things that can be made of walnuts for winter use— pickles and catsup. Here are re- cipes for them: Walnut Catsup ass one hundred gath- pierce wenty ered when one: put to arters of a pound of salt and a quart of good vinegar; stir them every day for a fortnight then strain and squeeze the liquor from them through a cloth, and set it aside, put to the husks half a pint of vinegar, and let it stand all night then strain and squeeze them as before; put the liquor from them to that which was put aside, add to it one ounce and a quarter of whole pepper, forty cloves, half an ounce of nutmeg sliced, and half t for half an hour closely covered, then strain it; when cold, bottle it for use. Secure the bottles with new corks, and dip them in melted rosin | to be that married woman may | | act as a chaperone for any occasion, and that any unmarried Woman— | with age—needs | Persons who min| | quette a leav | not insist that m ed A sen | of thirty may s | voung girls bette ch a protector. > with their eti-| of good sense do the chaperone be young woman chaperone for than a silly mar- | rie d woman of twenty When It's Absurd The sig of mature y erone of an unmarried woman rs insisting on a chap- nes pathetic. 1 st these prudent m: think that of r phantly to Orleans w out a duenna and blame the unmar ried Charlotte AUk she went to Paris witho chaperone t L she rendered h of liberty by st undefended Marat's back But 1 happy the matt other social ent pose s bl triu Corday more be from Norma r service to the cause the medium 1n localities s of persons the perones ¢ hard to lay dow rules on the subject a good suggestion is the rule of the move regarding err rather by being too severe set i haperones a thar | days: to the person of moderate means recount prices, but it ts usually in- sufferable to hear your rich friend digress on prices. pecially avoid speaking of your acquaintances as “a wealthy friend of mine” or “a friend of mine in re- duced circumstances,” or in any way that should ate that you had vour friends catalogued according to income, The newly rich person will, of course, retain many friends of small incomes—friends of former N increased wealth will bring friends of means. f the pitfalls that Ilie In the newly rich consists of lavish v in en ining. Remember > bes rm in entertaining that which is conventional ve. The hostess who ample means may away” with freakish but if you attempt it aughed at? Avoid t of scason at your dinner parties and various viands that are ely costly. about your servants, still self-conscious over uired wealth is strongly ed frequently to mention “my or "my wife's French maid,” or “one of my stable boys," naively Intimating, of course, that he has many servitors. If you can express yourself without mention- ing the servants at all you will be doing better. If you must mention them don't be too explicit as to which one. in, lispl that ing and conservat and extren k rare