Norwich Bulletin Newspaper, January 14, 1911, Page 13

third. Award made the last Saturday THREE PRIZES MONTHLY: .w to first; $1.50 to second; $1.00 to in each month. EVERY WOMAN’S OPPORTUNITY. ‘home let ters, good business leiters; good help- mind may suggest. They should be in hand by ‘Wednesday of each week. Write on but one side of the paper. Addre; SALAD MAKING. Dear Sunny South: Suppose you are thinking we've forgotten about your salad making. You will now have a chance to change your mind: Science of Salad Making: hand can make a per- In no other dish is there wide a range for individuality of salad. No single pro- =0 treatment as in cess in the preparation is unimport- ant. The meats and vegetables must not be too coarse or too fine. In mak- ing them ready the chopping knife or meat grinder must have no part. Only the crispest, freshest vegetables should euter the composition. Much depends upon the quality of vinegar and oil. arp vinegar is to be avoided. If that on hand should be too sour weak- en it with a little water. A little lem- on juice may be used If greater acid- ity is wanted. A ready supply of herb vinegar, such as n, celery, nasturtium and mint, add greatly to the possibilities in flavoring. The Tarragon flavor, for instance, is delicious with meat and fish. The nasturtis y people object to the fl vor of mint vinegar, excepting with lamb, chicken and certain green sal- ads. Celery vinegar combines well with nearly all salads. Chopped pars- ley, chervil, sheep sorrell, nasturtiums (leaves, flowers and stem) and other herbs, chopped fine and sprinkled over the salad, or incorporated with the dressing, ring delightful changes. Win- tergreen leaves from the woods, used moderately in various salads, puzzle the guests with thelr delicate fra- &ran Garlie, at which too many parsons udder, lacks the respect in this ceuntry that its character merits, used properly. Garlic is more deli- cious than onion in flavor. It is the misuse of the vegetable that has gain- ed for it is undeserved notoriety. The French know to a T its worth, A single clove of garlic, or two at are enough for a large mix- or the dish in which the dressing is made with half a clove or garlic. It better still some think (myself for to saturate a piece of bread with the odor and In turn to use the bread, transfixed with fork, to wipe the #ish. Another way of obtaining the flavor s to chop a clove or two of garlic to infinitesimal fineness and mix it with other ingredients. If onlon is used it s always preferadle to em- ploy the juice and net the pulp. By some cooks the onlon is grated, but even this method leaves tangible evi- dence of the most odorous of vege- tables to catch in the testh and re- taln the flavor in the mouth. To some persons onlons are hurtful, but they are seldom injured by juice. To ob- tain the juice, eut onlon in two, hold it on it on fork over mixture and with back of silver knife or spoon press the cut side until juice drops. With such materials as lobster, crabs, shrimps, artichokes, ete., which are liked for thelr individual flavor, it is a mistake to use flavored vinegar. Onions or garlic should be used with all salads except the sweet kind. Of course, capers, chopped olives, pickles, may be used in right propor- tion. Hollowed-out cucumbers, beets, tomatoes, green and, red peppers, white 1urnipe, small cabbage and apples may all do duty for cups. A solid, prettily shaped cabbage with center cut out, makes an ornamental bow! for cabbage #alad. The cabbage should stand on a bed or curly parsley or other greens, Ribbons of red peppers may edge the platter, or it may be garnished with stuffed olives or tiny gherkins. Sweet peppers are too little known, although 1 are gaining in popu- larity with Americans. ith many vegetables they ars very delicious. ‘T'he seeds and white inner pulp should he removed (these are the parts that bite); then cut the peppers into small «trips and dice. The peppers may be nsed salads of cahbage, mixed v ctables, of potatoes, beets, beans, matoes and various other mixtures. Salad dressincs are Eru'llnlly three Mayonnaise. Frenc and cooked , SOCIAL CORNER EDITOR, Bulletin Office, Norwich, Conn. dressing. Whipped cream is an im- provement in most cases to the may- onnaise and boiled kinds. It should be added just before the dressing is used. In the summer season the bowl that mayonnaise is made in should stand in ice while the process is go- ing on. The housekeeper is often puz- zled 10 know what to do if the quan- tity of mayonnaise needed is too much for one raw egg yolk and not suffi- cient for two, by mashing a hard- boiled yolk with the raw one the prob- lem will be settled. The process of making will be or is the same as if both volks had been uncooked. They are first seasoned with salt, white pep- per and mustard, if it is wanted. Then the oil is dropped slowly, while the beating continues rapidly. Beat one way all through. The eggs begin to thicken drops of vinegar or lemon juice are added from time to time. Vegetables are first marinated, then drained, filled into cups and topped off with a spoonful of mayonnaise. The white cups arranged on a bed of green cress or lettuce produce a charming effect. For meat, fish or other mixtures the work of the serv- er will be greatly enhanced if the let- tuce s first arranged in little nests on the dish and they are filled with the preparation. Those nests may eas- ily be lifted with fork or spoon from dish te individual plates. To arrange them, put stem ends of three or fow: curled leaves together, lapping them over each other enough to make a substantial receptable, To blend the various flavors so none will be over- shadowed by another, is the acme of the salad maker’'s effort. Cold cooked vegetables, such as potatoes, S, beans, carrots, celery knobs, etc., will not absorb the dressing and its fla- vors. To obtain the best results most cooked vegetables must be covered with a French dressing while they are hot and should be left to cool in it. ‘When they are cold should be thor- oughly drained, then they may be dressed with mayonnaise, French or boiled dressing, as preferred. German cooks marinate hot cabbage in this way for cabbage salad. With the marinate may be placed an ounce or two sliced, some celery, parsley, chervil, or other herbs. The French dressing may be made with any pre- ferred vinegar. Materials, ingredients and everything pertaining to the work should be chilled at the start. The lettuce, oress or other greens, as well as raw vegetables, such as celery or dishes, should stand in water an hour or more before they are wanted, with a large piece of ice. Great care should be taken, however, when they come from bath to dry them thorough- ly, drops of water will carry with them to the bottom of dish an oily liquid that will detract greatly from the dainty appearance of salad. In order to dry vegetables, drain and shake them in & colander and toss them about in large, dry towel. Stirring the ingredients together is the unpardona- ble sin of the art. By that means are produced the concoctions which are miscalled “salads.” A light tossing with fork to properly distribute the seasonsings is the only way to get the best results. Salads are practical- ly of two classes—light and heavy, the former guited to dinner and both to luncheons and supper. No one would think, of course, of introducing lobster or chicken salad among the courses of a heavy dinner. The appearance f salad is not the least important fac- tor in its preparation, vegetables which clash in color, like beets, car- r?ts. tomatoes, should never be min- gled. The color of the mayonnaise or cooked dressing may be varied by dif- ferent devices. For green, spinach julce can be used, or a mixture of herbs, such as lettuce, cress, chives and parsley, may be crushed together until their juices are expressed. The addition of this liquid to mayonnaise converts it into a delicious sauce. ‘The powdered coral of the lobster, softened with lemon juice, produces an attractive red; for other shares of red, tomato puree or beet juice may be employed. Yolk of an egg will serve for yellow. Vegetable and fruit cups afford no end of variation. Celery knobs boiled until tender, cut in two Shécial Broadclot ranging in AlL winter stock sold White: Star Clothing House 163 Main Street Saturday One Piece Dresses, Serges, Panamas, h in Assorted Colors, $12.98 to $20.00 Your Choice for $8.50 Sale for prices from at Sacrificed Prices. e one upon whom r dressing is made a layer of the salad should be Te- moved from dish and placed on cold plate ready at hand. Dressing should be sprinkled over this and thoroughly incorporated with it. then another lay- er should be added, and so on until all the salad is dréssed. Cooked dress- ing may be made and kept for emer- gencies. To make a cooked dressing, put yolks of four eggs into upper part of double boiler and beat them thor- oughly; add four tablespoons of oil, stirring constantly; then Iinsorporate four tablespoons of vinegar; set dish into hot water over fire to cook. When the mixture begins to thicken, remove at once from fire and beat until it is cold. Then add slowly four more tablespoons oil and one tablespoon sugar, teaspoon salt and one.or two tablespoons of French mustard. Just before using it add one cup of whipped cream. Tomato and aspic jelly both make delightful accompaniments for salad. The jelly may be moulded in a ring and the salad De served in the cen- ter. It may be moulded in solid form and the salad arranged around it, or it may be broken into sparkling cubes and heaped about the salad. To make aspic jelly, soak two ounces of jelly in a cupful of cold water for 15 min- utes, then add it to one quart of clear stock or one quart water tinctured with beef extract. Flavor with white vinegar and lemon juice until it is thoroughly tart, Put in two blades of mace, some cloves, a bay leaf, and stir over fire until the gelatine is dissolved. To the beaten whites of two eggs add a little cold water and juice of lemon. Stir them into jelly and stir and boil a minute or two. An egg beater is convenient to use in beating egg into jelly. Draw the saucepan to cool part of stove and let it stand for five or ten minutes, then strain the jelly through jelly bag. To color the jelly the devices mentioned for mayonnaise may be employed. Tomato jelly requires a can of to- mato, an ounce of gelatine and sea- soning. Soak the gelatine in one-half cup of cold water for a half-hour. Meanwhile cook tomatoes with three tablespoons vinegar, a teaspoon salt, a tablespoon sugar and a dash of pap- rika, then add the gelatine and toma- toes and stir until it is dissolved. Strain the jelly through a bag and mould. The tomato jelly may be served on romaine leaves or lettuce with a mayonnaise or as has been sug- gested. Apple cups may be filled with a salad of mushrooms (cooked), stuf- fed olives (sliced), nuts, and a few delicate tips of celery. Moisten the mixture with French dressing and top off with mayonnaise and whipped cream. Shredded red peppers, stoned olives and cabbage make a delicious combination, Will send you some of my salad formulas if you or any other sisters would care for them. CENTENNIAL SQUARE. Readville, Mass. AVIATION HOOD. Material required: Six skeins of eightfold Germantown and one crochet hook, No. 8. Chain and join in ring. Draw up the 100p on needle, wool over and pick up a loop in ring, wool over and pick up another loop, wool over and through ali five loops on needle, chain one, thus forming one cluster; make eight more clusters in ring and join. Second Round—Draw up the loop on the needle, wool over and pick up a loop through the joining stitch, wool over and pick up another loop in the same space, wool over and through all five, chain one, ‘wool over, pick up a 100p in next space, wool over all around, increasing by putting on an extra cluster in every other space. Third Round—Increase in every third space. Fourth Round—Increase in fourth space. Fifth Round—Increase in every sixth space. Sixth Round—Increase in every tenth space, or three times in round. Seventh Round—Increase in the six- teenth and last spaces, make_ four | rounds without increasing, then draw loop of contrasting color through and turn, working six rounds from the other side to form the turnoyer. Who- ever makes one of these hoods will feel repaid, I'm quite sure. W. H. P. every " Readville, Mass. THE AITCH BONE. One must study constantly to make meat go as far as possible and at the same time be nourishing, for if you would have health you must have nourishing food. Good food is cheaper than doctors’ bills. I think an aitch bone is one of the cheaper cuts of beef one can buy, and don’'t get one less than ten or eleven pounds, as they will not prove cheap. Give your order a few days ahead so to be sure you get it. ‘Then have one such slice taken oft which wil make a_ delicious broll steak; the thick triangular piece makes a good roast, if large enough or use for pot roast, casserole or beoiled din- ner. The suet may be used for pud- ding or tried out with rest of fat and used for frying purposes or in ginger- bread, dark cake or cookies. Then when the most of meat is cut off put the bone in cold water and let it cook slowly until meat and gristle drops off. The next day use for soup stock or old fashioned bean porridge. You can use the meat for hash or chop fine and warm in some of the stock, serve on toasted bread or make a thickened gravy with some stock or milk and let the meat just heat up in it. An eleven pound aitch bone should cost $1.11 and one cent more on each additional pound. At Christmas or other times when I want mince meat I buy one as large as sixteen pounds, getting suet enough with purchase for one cost. | ‘Massachusetts. THREE MEALS FROM CHICKEN. Editor Social Corner: I was much interested in the cheap meat dishes | that were described in last week’s is- i sue. T often use a beef shank as de- | seribed. Will give my way of using a chicken (or fowl, which I prefer, as it iis much richer). After thoroughly | cleaning, put to stew in boiling water. | After a time salt to taste. Mix a rich | biseuit dongh of one vint of flour, etc.. idivide, roll three-quarters of an | thick."place in tin, spread lightly with | butter, place other layer on tov, and { bake. = When done epiit and break in ! pieces. Take up the chicken on platter, | thicken_the liquor with a little flour mixed smooth with cold water This will be meal number one. Take the best pieces remaining and fry brown and crisp and sefve with | the left-over shortcake steamed and | gravy reheated for meal number two. | ” Now remove all the meat that is left from the Dones, add the remaining | crust and gravy, mix well, press in a tin after adding salt and pepper. When |cnld. slice for meal number three. | Instead of using the last remains as | above, 1 sometimes mixed the chopped | meat with an equal amount of chopped cabbage and mix all with boiled salad dressing made from any favorite recipe {and garnish with whatever you have at {band. In season it is nice served in pepper or tomato cups. Of course these rules apply to a small family. a meat loaf we think very Take three slices of bread cut quite thick, cover with cold® water. inch | A GooOD INVENTION: Dear Sisters: I have just had some carpentry done and find it so useful I must tell you about it. In the hall near the door where the children go out I have a shelf, not too high for the voungest school child to reach. To the under side are screw- ed hooks on which several coat-hang- ers are always kept, and underneath is a box for rubbers, while a plain um- brella stand for the school umbrellas is placed near by. When the children come from school they are required to put their books on the shelf and hang up their coats and hats. Before go- to bed each child must see that his belongings are ready for the next day. Norwich. OLIVE. TO LESSEN MOTHER'S WORK. Dear Arnthesa: Your letter of a re- cent date impressed me more than all the rest. I can judge that you are the mother of a family when you tell about thie early rising, preparing the break- fast and getting the young people out to school. * Have you ever thought how much energy and strength we waste in do- ing unnecessary work? No one but a mother can appreciate how much is to be done for a family, but T have learn- ed much in the last few years. ‘The morning meal now for the young people is a very simple one, and if they do not care for anything they are allowed to go without it. In times gone by 1 have sat and cried more than once if my children went t school before they had eaten a hearty meal: the. reult was, over-load- stomachs. Two or three hours’ study ! sohoolrooms, headaches, and if chil- dren's_diseases were prevalent, mins were first to catch them. I commenc- ed to think something must be wronz, so T started to try the simple diet. A well-cooked cereal, or a baked w@bple, a raw apple or an orange, was all they required, and sometimes not that. For the past five vears we have had an, dentists’ were reduced one-llf, rugzed, healthy children. exercise all they want in t . and sleep with open windos v of bedclothing. I spend no The but plenty time in pickling or preserving. time thus spent I consider wasted, as they are no benefit to anyone, young or old, and take a great deal of time from a mother that might be spent in resting herself or reading good liter-| ature Norwich. NANCY LEE. How to Keep Palms Winter. and Ferns'in Plants and ferns should be kept in a fairly even temperature—between 62 and 64 degrees Fahrenheit is best. The position. too, should be considered. The center of a bay windo looking due south, where the sun’s rays strike directly on leaves and stems, is the worst possible situation, and direct draughts—between two windows or doors or window and fireplace—are to be avoided, while dark corners are fatal to young and growing plants, The ideal position is a north aspect, the palm being placed on a table o stand where the light falls evenly o: leaves and stems alike. The s too, should never be allowed to tc the walls of the room, the window, th curtains, or another plant. The slight- est contact for any lentgh of time is sufcient to make them shrivel and brown at the tips. Palme should be watered frequently, but not too often, as this will leave tie soil too, wet and cause the roots to become sodden and mouldy. Once a h house should be placed for three or four hours @t a time in large tub or bath filled with sufficient water to reach half-way up -the pots. They should be lightly sprayed with a fine rose and the leaves cleaned with sponge and drled with a soft cloth. The latter operatlon is very import- ant one in cities, the smoke and dust of a town atmosphere tending to choke the pores of the leaves, which consti- tute, in fact, the lungs of the plant. As a preventive of blight, fortnight- 1y baths with water and soap made of fir-tree oil are successful, a lather made of this soap being sprayed -all over, each leaf and stem beinz aft wards gone over with a damp spon In cold weather it is a capital pl to wrap a silk handkerchief round that portion of the roots of the palm whicn protrude from the earth, while at nizh: the plants should be drawn a y from the window. RECIPES FOR PIES. Editor Social Corper:Herewith find recipes: one-half cup of lard, one-half cup of butter, one cup of cold water, a little salt; rub the butter and lard well firto the flour, then wet with the water, mixing as little as possible. This makes sufficient crust for two large pies or three small ones. . Lemon Custard P ed rind of one lemo —Juice and gra , one cup of su gar, volks of two egzs, two table- spoonsful of sifted flour. one cup of milk and a small pi of butter. Thon add whites of two eggs beaten sti stir well all together and bake in un- der crust. Custard Pie—One pint of milk, three egzs well beaten, three tablespuansfut of. sugar, little salt and grated nutmesg Pake in under crust. This makes one pie. Cranberry Pie—One quart of cran- berries chopped fine, two tablespoons- ful of corn starch wet in cold water: stir into one and a half cups of hoil- fng water. two and a half cups of su- for five pies. Cocoanut Custard Pie—One pint of milk, two eggs, one cup of susgar, one cup of grated cocoanut, a little grated nutmese: beat egzs and sugar together until light: add the milk, nutmeg and cocoanut. Bake in under crust. This makes two pies. MRS. LEWIS MAYNARD. Mystie. An Inquiry. would like to have Hettia she tak Marjory ¥ ¥ar r cold and s £ the exact dose, but not the in- tervals between doses. How to take fully received. RECIPES FOR MAKING PUDDINGS. Editor Social Corner: Herewith I send you recipes for making puddings: Harrison Pudding—One cup of me lasses, one-quarter cup of butter, onc teaspoon of soda, one-half teaspoon salt, one-third teaspoon each of hut- meg, cimnamon and cloves, one cup of strong, cold coffee, three cups of flour, one cup of seeded raisins; steam threc hours, serve hot wifh either Hquids, vanilla, flavored sauce or hard sauce. Chocolate Sponge Pudding — Beat the yolks of four 2s until very ~lizHt, and one cup of su- gar and beat three tablespoons of grated chocolate, three tablespoons ot milk and one cup of flour mixed and sifted with two teaspoons of baking powder and a dash of ; flavor with one-half teaspoon of almond exiract, fold in the stiffly-beaten whites, turn into buttered pan having a tube in them and steam three-quarters of an hour. Turn out, fill the center .with _cream sweetened and flavored with. al- sometimes spent in poorly--ventilated | ills | el week all the palms and ferns in the Pie Crust—One quart of sifted flour, | gar, a little salt. This makes the filling | it or to zive to a child will be grate- | { and | no | i i } | i | | | i | spreader of happin | contents will be do: i1 al _Poor Man’s Pudding—One rice well picked end washed, e ale t , one- cinnamon: bake very slowly for three to four hours, keeping covered as much as possible until the last 15 minut then lift the cover to brown the top.. 1t should be creamy and not dry when done. ¥ Huckleberry Pudding—One pint of molasses, one tablespoon of cinna- mon, one’ teaspoon of cloves, three pints of berries and a little salt. Ong teaspoon of soda is dissolved in hot water and stir into the molasses and berries till it is very light. Add flour enough to make a very stiff batt Then add the other ingredients and steam for three hours. This makes a very nice pudding. 2 Angle Pudding—One pound of Eng- lish walnuts, shelled, seven ounces of powdered sugar, nine ounees of dates, whites of five eggs, three teaspoons of baking powder mixed with the sugar. Bredk walnuts fine and cut dates in small pieces, add sugar and whites of eggs last. Bake in a very moderate oven' 20 or 30 minutes. Serve witn whipped cream. CLARA OF CANTERBURY. South Canterbury Good Advice—Good Broiling Hint. Dear Sisters of the Social Corner Song maketh a light heart and laugh- ter a glad one. It has been said that we give faclal expression to owr thoughts and that our eyes are the indows of our souls; and if mind af- cup of sugar, two quarts of milk, one| eiaon"ot half tmp& of wool Begin again on fis one treble on first ti row, one twist stitch on seond treble. one’ treble in third, twist stitch in | fourth and so on, alternal throughout the row. Break off wool. _ Make. the same across the and then across the other front, omitting the shoulders. * Third_row—Begin at the first front and work entirely across the poclet. closing the armholes. In joining be carerul to preserve the pattern, always making the twist stitch over the twist stitch in the previous row, anad the plain treble over the treble. Continue working in the same way until the desired length is reached. Twenty rows is a good number. Work the sleeves by putting one treble, one twist, onc treble, etc., across the ‘shoulder part of the yoke, and around the armhole, adding two extra groups (one treble, one twist). before joining. Repeat 16 times, then the sleeves dte ready for the cuff. TUse the fine needle and pink wool and put one double in every two or three stitches of sleeve, so that whe the first row is finished it will be 4 stitches around. Make two more rows: of double, then one row of treble, with one chain betwecn each stitch. Make two rows double and finish with two rows of white shells For border crochet a row of she'l madc of six treble with one double mn;im_ And Cure Your Cold Contains no nor anything injurious. Al Druggists. mmfgm > . Recall of Judges. The Arizona constitution, which is about to be submitted for the approv- al of the voters of that comimg state has one feature that is a direct chal- lenge to the general public sentiment that favors an independent judiclary. It may be well enough for othor offi- cials to n?ulm the support of a fav- orable public opinion, but the ju. 1 should be free to administer justice without fear or favor. But the con- stitutional convention In Arizona has taken another view and has adopted “the reeall” by which unpopular offi- cials may be turned out of office be fore the end of their term by the vote feets our looks it is more than proba- ble that it affects bur health; hence! we should have a care how the mind, because of its good or jlt effect upon our lives. We know that a woe-bezone look and complaining mind drives people away from us, and if we sink into a condition of melan- choly because of real or fancied ill- fortune nothing on earth can make us happy. A cheerful mind is indeed n blessine and a pleasant disposition a We should not er our real or imaginary trou- nee it is the most extravagant astefu] thing that we can. do. Be calm in moments of trial and be merry when the heart is glad, or there i of improving conditions. t of inviting laughter and discouraging all inclination to frrita- tion. Depression is a closed safets valve when the pressure is getling in- y high. Laugh and the world 2hs with you: weep, and you weep algne: and it is best that you should. Do the that chops pirds and dry most, deli cate when broiled In heavy white not paper spread with olive oil or hutter? When the m be broiled is laid therein. ted and peppered, the ed of the paper-case should he turned over several times and then pinched together near the meat. The paper will char a long time before ig- nitinz. The in their own juices. It takes about 20 minutes to brofl meats in paper. and when the paper is well browned' the e to a turn,—juicy, delicate and digestible for even the stoniich of an invalld. Serve in envelopa which conserves the heat and juices to the moment of eating. The large fillet of chicken broiled in this av is delicious and ea: Moosup. brood bles FRANK. THREE NEW RECIPES. Bditor Social Corner: Here are thrae recipes which I think a good deal of: Good Syrup for ' Pancakes.—Four cups hbrown sugar, one cup water. Boil until it foams. then remove from fire and add one feaspoonful vanilla. Paste.—Here is a paste I keep In my desk as it is so sweet and clean. If it gels onto anything i. can be rub- bed off without leaving a dirty place, like mucilage: = One ounce best gum toagacanth; place in wide mouthed jar that holds a quart; pour over 11-2 pints water: cover and let stand until next day. The gum will then be swol v to top of jar. Stir it down to the *bottom with a stick; add two { or three drops of ofl of wintergreen. Stir several times that day, but aft- don’t stir at all, leaving it to smooth white mass like jelly. Cover tightly and set away for use. Cement for Iron or Tin.—A cement which will resist the action of hot and cold water and which is most use- ful for mending cqarse cracks and holes in iron and tin'kettles and pans is made by g Litharge and gly cerine to the consistency of thic ream or putty. It is a cement that ill mend a large variety of things: ¢ one thing mus the article mended must { not be used until the cement has had | time to dry. even longer. at the drug s This may be a week or harge may be bought re. CATAS ‘Waterford. Social Corner Chit Chat Baby’s Crochet Jacket. This jacket is made of a combir n of two stitches and two woc he voke is worked in or double crochet with an wool, while ti are made of the twist stitch in white. A fine bone needle is used for the yoke, while a larger one (about medi- um size) is used to crochet the body part body Begin yoke with chain of 109 stitches. ~Always work throughout voke in back part of stitch, so as to form edge. First row—24 double crochet (insert hook in stitch), draw through, then stitches on hook, increase puiling two double in one . two double and increase in the th, 44 double and increase, two donu- and incre 4 double, turn. Second Tov double, increase, four double, increase, 44 double, in- crease. four double, increase, 24 dou- ble tu Widen every row, having first two we use| contents will be basted | its | v of dizestion. | be remembered, | between Turn, make one double in middle of last shell. one shell in the double stitch, and continue in this wav to the end The shell is improved by picot finish. Crochet a row of holes round nec! Stitch in ribbon and fin- ish with shell stitch. I| Social Corner Scrap Book i It the before -vicks of candles are salted Liting there will be no sput- tering or dripping. Take fine table salt between the fingers and rub well into the wick. You will be surprised at the clear light. Old rubber hot water bottles, which are past repair, may be used as sponge bags for trave which is generally the worn partleav- iriz one side decper than the other, like an envelope. On this sew a tape, and you can kesp your sponge and such like quite safely Here the most useful article a woman whose sight is no longer as good a was can have on her sewing le. Get a block of wood, two or three inches square, a staple of suit- able length, and a small folding mag- nifying giass. Open the glass and, {laying the cover on top of the block of wood, let the ‘glass project its full size over the side of the block, and lt‘asten in place with the staple. If a block of wood is not handy, a large empty reel will do. When you want to thread a small sized needle, hold neédle and thread under the glass and see how easy it is. Make one for an old lady. and see how it will help her nerves to be able to thread a needle the first time. It is, too, a great time saver for the busy woman. To make. dinner plates and dishes hot before sending to the table, dip them in very hot water instead of put- ting them in the oven. ~This takes only a little more time and is less lia- { ble to crack the china. \ | Wihen ironing a lawn waist that has { buttons on it, try placing the buttons Jon a Turkish towel and iron on tho wrong side. ;i If @ ham be plunged from boiling water at once into ice water, the fat will-harden white and firm, giving the meat a fine color. and License in Vermont. Women | We said the other day that we had never believed the women of Vermont as a whole wanted the right of suf- frage, but if there was any question on which they should have the right to vote it was that of- the licensed sale of intoxicating liquors. St. Albans Messenger discusses this quesifon at length and concludes as follows: “When the state of Vermont gets ready to admit women to eaqual fran- chise with men, The Messenger will accept the situation with the best phil- osophy and make the most of it. And if in those days the combined vote of the majority of men and women under a local option law is opposed to the licensed sale of liquor, it will consider it to be the duty of good citizens to uphold and enforce the verdict of the polls. But, in the meantime, it depre- eates any attempt to gain by stealth The esteemed what the prohibitionists know they annot gain in any other way. It ! simply suggests that the republican rarty owes it to its own Self-respect to be honest with itself and to keep its platform pledge with regard to lo- cal option. and until it is well in- formed that the electorate that adopt- ed the law has no more use for it. If Vermont is to return to state prohi- bition, let us do it honestly, straight- forwardly, like men, and not sneak be- hind petticoats. We thought we made it plain that | in our estimation the women of Ver- mont aid not want to vote, and that s the reason why we have never encouraged legislation granting them the right of suffrage. We do not be- lieve the women would vote on license any more than they vote now for school commissioners, and no revolu- tion followed legislatfon granting wo- men this latter right. Meanwhile in our estimation the charge that the proposition to allow women of Vermont to vote is a steal- thy move In_opposition to license is an admission that the women would he against license and is therefore the most damaging arralgnment of the sa- loon that could possibly be made. Any institution which makes this admis- sion that it cannot stand in the pres- ence of the women of the Green moun- tain state and look them in the face, is in a critical condition.—Burlington Free Press. of the people and they apply this re- call to the judges. If this constitution, w*sh this pro- vision, is apprived by the people of Arizona and is not thrown out by con- gress, judges in Arizona will ve to perform their duties with an ear to the ground. Disappointed litigants and men who have been fined or placed under the disagreeable necessity of serving a jail sentence will have in this recall a convenient “come back” against the judge who imposed sen- tences upon them. They can circulate a petition for the “recall” of the of- fending judge, and if they can get a sufficient number of signatures compel a public vote of the judge's retention or removal. On a question in which the public 48 excited a judge would have to decide, not according to the law and the evidence, but in accord- ance with the prevalling publie opin- ion or run the risk of losing his place —Philadelplia Press. Waman Suffrage. Much favorable comment is heard of the position Governor Baldwin has taken in the matter of woman suf- frage. The Jersey Jourmal, in com- menting upon that part of our govern- or's message which had to do with votes for women, says: ‘“Governor Baldwin of Connecticut takes a com- mon sense view of the woman suf- frage question, Whim he favors the principle involved, he doubts the ex- pediency of amending the constitution until women are ‘generally desirous of such a change’ and of that he sees no evidence at present. The suffra- gists will have to convert the women to their cause if they expect to achieve their object. It would be an easy mat- ter to win over the men, if women themselves really demanded the bal- lot.” It is probably true that the above view is sharged by a majority of peo- ple. Compared with the number of women in the state, those who have declared themselves as suffragists are ridiculously few.—New Haven FPalla- dium. Is 1t a Reward? Representative Stewart of North Stonington was elected as a Bulleelsy man. Both he and his colleague, Rep- resentative Wheeler, voted for Mc- Lean. Now it is said Stewart is slat- ed for membership on the judiciary committee.—New London Day. Voters Don’t Think. Chancellor Day of Syracuse univer- sity thinks. He thinks congress meeds thinkers. 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