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PAGE OF VARIED AND PRACTICAL INTERESTS FOR WOMEN IN THE HOME AND OUT OF
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RS. WILSON TELLS HOW TO MAKE
SOME FAMOUS SALAD
W-ffiarm Days Call for Crisp
Kl pends on the W ay iney Are
Dressing, Roquefort, Russian and Many Other
fJtW-
&t
few
K?lfclAJttjY Romans considered the
,, $fr appetizer served at the begin-
r,S"iviv" " "' ""4"' "i
wK,ii a result of this they usually ate
51 .!., -lettuce, seasoned with oil and vine-
Pjjf$"yBr an spices, and occasionally
1W i ' -S . t . i . il
4fflj i"-ooiieQ egg, -wnicn was men con
STCsidered a great luxury. The Greeks
jfy'j -used honey, on ana seasoning, wnue
tj.'x ino xieorews useu Bait aiuno uu uicjj
i
SvW greens.
$-" Physicians tell us that a diet of
V"? v meat and starchy vegetables is re-
it .sponsible for many of the present-
T day ills and they urge a liberal diet
of the uncooked succulent greens,
such as lettuce, watercress, celery,
cabbage, cucumbers, corn salad,
endive, romaine, green peppers,
radishes and the various herbs, such
as parsley, chives, onions, leeks,
taragon, sorrel and chervil.
These leafy plants contain a val
uable mineral element which is nec-
t essary for our daily growth and
physical well-being. Now that these
foods are abundant, they should be
f served in the form of an appetizer
and a salad. Thrifty housewives are
apt to feel these succulent greens
expensive and think that they do
riot contain sufficient food value to
warrant their expense in the daily
dietary.
Since dietitians have made these
facts plain many of the old diseases
due to poor and impoverished blood
stream have disappeared. The old
days of sulphur and molasses are no
more. We of the twentieth century
prefer to take our tonic in more
palatable forms.
Appetizers
v The appetizer is a small morsel of
food served at the beginning of the
meal to cause a free flow of digestive
juice and thus help the digestion.
During the growing season these
canapes may be scallions, served icy
cold; radishes, cold and crisp and cut
into thin pieces, but still left on the
stem; well-cleaned, crisp, crinkly
watercress: coleslaw, with celery;
coleslaw, with green and red pep
pers, or with scallions, or with bacon
or ham nicely browned; or just a
lice of full-ripe tomato, spread with
mayonnaise and dusted with grated
?Mt?-A fVA Ar n9ni!Va
KtSS. ,.-...-.-.
'$'& paptiKa is decidedly
This pepper is mildly sweet-flavored
spice that does not irritate the deli
cate lining of the throat or stomach.
Now, fully as important as the green
appetizers are the dainty salads, let
tuce, corn salad, endive, romaine,
tomatoes, onions, cucumbers, cab
bage and the cooked vegetables, such
as lima beans, peas, string beans,
beets, etc.
The success of all salads depends
entirely on the dressings used with
them. So, with this in mind, we will
now prepare some delicious dress
W vings. Place in a fruit jar and then
e put them in the ice box where they
', " " can be had at a minute's notice.
You know that often when vou
come home just fagged out, when
perhaps you did not take the time
to get luncheon, a cool, crisp salad
and soma thinlv sliced VmHer.H
rfp'ik bread and a cup of tea will not only
&? aitiafy and refresh vou. hut will
Ui fM - '
Thonaanrf Tain nrtuulnv
ti " Thr onions, chopped fine.
it v One oreen pepper, chopped fine.
vm- , v .. ...,
v.i ., x-ibeb in a saucepan ana cook unill
fti- tck. Rub through a sieve into a
luit jar and add
&i" . One tahUityoon nf mioar. .
F,., ' --w--r
SHOULD THE SERVANT GIRL
HAVE AN EIGHT-HOUR DAY?
I'JiiH Dear Madam I have been reading
the letters on the servant-girl question
t, ,. ana wouia line io say inai ;. u. is
y'i speaking the truth, and may God bless
aj " her. Girls should be treated with more
KPU -irespect. They are not looked upon as
r'TTTt .--
v .2; BUEElUn OBlBga.
!''&'I have been a servant girl for quite
jli seaie time. I have to support myself,
'. Wivlnr a atenmother and Tounrer
rv w -- - - -
w 'W'bxnthers and sisters. There were too
'ataay at home, so I, being the oldest
L?-'i!&af them, had to leave. On "mi own
tL-Zmv:S. r . "
t Qrjiekout," ,1 took a positiojyfhd made
7?rap' my mind to live bonoaBTno matter
P?as living in
-ilVlafge city without relatives or friends
'.r?ltjfc BV fttr ntlvlri, af filn la pv 1.b.,i
M! lM to keep in good company. I
'-vJ'Va rnrlrH frntn mnm fill nlrtir HL-
l' i. etave without its being appreciated.
.Tbey sever give a servant girl a kind
hmtl, but take advantage of. her in
-y .way, and when she is given a
Hwraay or Sunday on she must work
f Wrd before she goes that she loses all
; In ber trip, and when she gets
.-'.feeek everything has been left undone
MMl'ie waiting for her to do it. Even
wfte'dkhefl bare not been washed and
'eWllaast either do them before going
te? fceif 'when she returns or rise earlier
BjBJIk. tMJ V Q9 Mich) uciurc ureas-
tf jA. f ttE. tmd aam aw m Ajt a m a Stand
OMfe.tfclaae aa hats and coats tint have
; tkrewa pu chain.
Uncooked Greens, and Their
aervca nere Are necipes jor inousanu tsiuiiu
By MRS. M. A. WILSON
(CovvripM. tilt, bv itrt. it. A. TVflst,
.All Rights Reterved.)
One teaspoon of salt,
One teaspoon of paprika,
One-lwtf ttaspoon of mustard,
Three-quarttrs cup of salad oil,
Juice of one lemon,
Two tablespoons of vinegar,
Juice of one-half orange,
Two tablespoons of raw onion,
grated,
Three tablespoon of finely minced
parsley.
Shake until creamy and then use.
This mixture will keep until used if
kept in the refrigerator.
Hungarian Paprika Dressing
Three-quarters cup of salad oil,
One-quarter cup of vinegar,
One tablespoon of paprika,
One teaspoon of salt,
One-quarter teaspoon of mustard,
One teaspoon sugar.
Place in a fruit jar and shake until
creamy, then use.
Italian Dressing
One-half cup of salad oil,
Four tablespoons of vinegar,
One teaspoon of salt,
Three tablespoons of grated
cheese.
Place in a fruit jar and then shake
the blend.
Sour Cream Cucumber Dressing
Pare the cucumbers and then soak
in ice-cold salt water for one-half
hour. Wipe dry and then grate.
Place in a bowl and add
Two tablespoons of giatcd onion.
Three tablespoons of finely minced
parsley,
Tiuo tablespoons of lemon juice,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
One teaspoon of sugar,
One cup of sour cream, beaten
stiff.
Blend well and then use on fish or
meat, salads, lettuce, tomato and let
tuce or potato salad.
Plain French Dressing
"Place in a fruit jar or a wide
mouthed bottle
One teaspoon of salt,
One teaspoon of sugar,
Oite-half' teaspoon of paprika,
One-half cup of oil,
Juice of one lemon or three table
spoons of vinegar.
Shake until creamy.
All of these dressings will sepa
rate if left standing any length of
time, but if mixed in a fruit jar they
may simply be shaken until creamy
again and then used.
Mayonnaise Dressing
Place the yolk of one egg in a
soup plate and add
One teaspoon of lemon juice.
One-quarter teaspoon of paprika,
One-quarter teaspoon of mustard.
Beat with a fork until thick and
creamy before adding the oil. Then
beat in the oil, adding a little lemon
juice or vinegar from time to time.
This dressing may be made in a bowl
with a dover egg beater. Add the
salt last of all. ,
Russian Dressing
One beet,
One carrot,
One onion.
Pare the raw vegetables and then
grate them into a bowl, and add
One and one-half teaspoons of
salt,
One and one-half teaspoons of
paprika,
Three-quarters teaspoon of mus
tard, Two teaspoons of sugar,
and, therefore, cannot select them with
care.
A servant girl never has one moment
to herself. Just because she is poor
she must work and do things women are
not supposed to do. Why are we asked
to move such things as pianos and ice
boxes every time we dust? Do women
forget we are just like they, only
"lower classes"?
There Is one place where rich and
poor are classed alike and also treated
the same, and if we cannot have free-
uora ana pleasure on in is earth we
may perhaps rest In peace in the world
beyond, where we will be looked upon
as human beings. CAKOLYN.
OF the fourteen points of superiority about
our fur repairing and remodeling the
first is smarter style, the second is our expert
knowledge, the third is our skilled workman
ship and the other eleven don't matter much.
Work done now at a saving of a third on sea
son's prices. "Pay the cost in the Fall."
i
MaWson & DeMair?
1215 Cftesfnut Street
DRESSINGS
I
Appeal to the Appetite De-
Delicious Kinds
One cup of thick mayonnaise
dressing.
Beat to thoroughly mix. This
recipe is the genuine Russian dress
ing as it is used in the great Ukrai
nian wheat district of Russia during
the harvesting.
Jloquefort Cheese Dressing
Place two ounces of Roquefort
cheese in a bowl, mash fine and add
One-quarter teaspoon of paprika,
One-half teaspoon of salt,
One-half teaspoon of sugar,
One-half cup of salad oil,
Juice of one large lemon.
Work to a smooth paste before
adding the oil and lemon juice.
English dairy cheese and pimento
cheeses may be used to replace the
Roquefort cheese.
Note When preparing all green
leafy foods that are served un
cooked wash them in four or five
waters and then add one tablespoon
of salt to the last water, and wash
them again carefully. This will re
move any mites or small slugs, which
are so tiny that they can hardly be
seen. h? the. naked CyV
Now rinse
again in plain water, place in a cloth
and lay on the ice.
Lettuce, etc., will keep fresh and
crisp for four or five days in the hot
test weather if it is treated in this
manner
Mrs. Wilson
Answers Queries
Replies to Letters
My dear Mrs. Wilson Will you
kindly let me know the best way
to put up butter for the winter?
Some say brine, others say biine
is not good. Some say salt. As
everything is so awfully high in
price, I would like to try putting
up some. Thanking you in ad
vance, LANCASTER.
To pack butter for winter use scald
and cool the crock, and then line with
cheesecloth. Place a, layer of salt
one-inch deep in the crock and then
pack in the butter in three-inch lay
ers. Sprinkle with one-half-inch layer
of salt and then repeat this process
until the crock is filled to within two
inches of the top. Gather up cheese
cloth around the butter and cover
with a two-inch layer of salt. Cover
closely, tying with paper after plac
ing on the lid. Store in a cold spring
house or cellar.
My dear Mrs. Wilson Would
you kindly publish in your columns
a recipe for lobster a la Newburg
and oblige, Mrs. W. W.
Lobster a la Newburg
Place in a saucepan
One and one-half cups of milk,
Five tablespoons of Jlour.
Dissolve the flour in the milk and
bring to a boil. Cook for five min
utes and then add
One well-beaten egg,
Lobster meat, cut in one-inch
blocks,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of Worcester
shire sauce.
Heat until boiling hot and then
serve.
&e jfur $c
jMlmerpibijop
Site.
1423 Walnut Street
HATS WAISTS
CLOTH AND
SILK TOP COATS
SILK AND
WOOL SWEATERS
NOVELTY BAGS
SUMMER FURS
f3K WSw
tlV I
The New "Summer Furs"
A Daily Fashion Talk by (Florence Rose
. 'H---jV--31-3
One of the loveliest of wraps for summer Is the chiffon one with fur
trimming such as is shown on the middle figure In the sketch. All three
nf the uraps nre described In today's fashion tnlk
UQUMMER furs" is such an old cx
J presslon and has been used fo
much the last few seasons, since women
have been wearing peltry in the sum
mer time to say nothlni; of the ridicule
that has been attached to the fashion
that women hardly have the nerve to
ndmit they either own or would wear
Rummer furs. After all, many of the
fur pieces are only morsels, just a mere
touch of fur at times, but ns a rule
that little touch is choice and ex
pensive as well.
The fur tinncts I told you about
many months ngo. but with the coming
of the suit into fnvor this spring, the
tippet became the rage to finish the
neck' of the suit. They are also worn
with the dresses of serge or lighter
materials just u little something
about the. neck to take away the bare
look. Sable and marten are considered
the smartest, and heie and there one
sees mink and ermine. The head, claws
nnd brush play an important part and
usually decorate thp neck at the left
side or at the back toward the left. One
of the tippets is shown at the right of
the sketch.
Small capes are also very good, and
it is rumored that this style is to be
very good for the coming fall. One of
these little shoulder capes is shown at
the left of the drawing. This is made
of mole and is draped at the front into
a jet buckle.
Of all the fur-trimmed things that
are shown for summer. I like best the
capes and wraps of chiffon with band
ings of fur. I have to admit that there
Is Hot Water a
Matter of "Guessing
or Good Luck" in
Your Home?
Don't "hope" you'll have plenty
of hot water for the dinner
dishes. Don't "think" there'll
be enough for baby's bath.
Stop "guessing" that there's
an ample supply for hubby's
morning shave. Install
THE
Automatic Gas Water Heater
and have hot not
luke-warm water for
every household need.
You know how Indis
pensable hot water Is
out Illustrated book
let will tell you how
conveniently and eco
nomically It can be se
cured. Owing to the
small gas consumption
of the Lovakln Heater
It Is Impossible to Judiro
its operating cost by
what you hear of any
other heater. Send for
the booklet.
N
L0 VEKIN
Water Hester Co.
S9 I.AURiX 6T.,
rHILADELnilA, PA.
Louis
A Sweeping Clearance of Every
Spring Cape, Dress or Suit
in the House
At Cost and Below
towns Afternoon and Dance Frocks 25.00
Suite Tailleur and Sports Models 49.50 T
Wraps Capes and Dolmans 49.50
All Sales Final No C. O. Ds-No Credits No Alterations
is not much warmth to such a garment,
but they are so attractive and look so
well ocr the summer frocks. As a rule
two or more shades of chiffon are used
to make these capes. Kor instance, I
saw a very attractive model where the
gray chiffon formed the lining and the
outside, while between" the two thick
nesses was used a wonderful Bhade of
lavender chiffon. This cape was trim
med with narrow bands of mole.
Black and white effects Rre very good
in these chiffon wraps. This combina
tion makes them adaptable for several
gowns. .Shown is n black chiffon capo
lined with white chiffon and trimmed
with ermine, the tails of the little
animal forming tassels to trim.
Copyright. 1)19, bu riormct Rose)
Things to Know
A fern will thrive better if you stand
j !t, in a bowl of lukewarm water over
night instead
usual manner.
of watering it in the
Machine oil stains will disappear if
rubbed with soap and cold water. Hot
water will set the stain.
An elephant can pick up a needle
with its trunk.
White Buck $ 7
Brogue Special
White Linen, $5M $6-50
Dress Oxfords and Pumps in
White Linen and White Kid.
$5.50 to $10
Great economy here in the large stocks and
varied assortment of Whites in .Walk-Overs.
Jhe ffarper Shoe Go.
WALK-OVER SHOPS
I02S CHESTNUT ST. 1228 MARKET ST.
HLt v
1306 Walriui Street
The Woman's,
Exchange
Invitations to Barn Dance
For your invitations for the straw
ride and barn dance, you might draw, or
trace, If you cannot draw, the figures of
Dolly Drake and Bobby Blako, or some
other cute figures, in farm clothes, apron
and sunbonnet and overalls and straw
hat. Underneath write: "We are
dressed for the straw ride and barn
dance to be given on June 2. Mrs.
sent us to ask you to dress the same way
and come to the.same party. It starts at
her house at 7:00 o'clock."
Or you might Just send a plain card
with the usual formal invitation, and at
the bottom add, "Farm costumes." Tou
might write the words "Straw Ride"
nnd "Barn Dance," and the date, ad
dress and time, on a piece of calico cut
In the shape of a sunbonnet, and simply
add the words "Costumes " Everybody
will surely understand what you mean.
The Question Corner
Today's Inquiries.
1. Who are Adcle Ragl and Ayero
Proion?
2. What is an easy way to remove
creases from . silk or chiffon
dresses?
3. Describe a pretty vest used on
some of the' newest waists?
4. What is a popular style in par
asol shapes this summer?
5. It is correct to address a clergy
man "Rev. Jones"?
G. When bureau drawers stick, what
will make them move smoothly?
Yesterday's Answers.
1. Blanche Geary is the economic
expert advisor to the national war
work council and the woman who
opened the first Y. W. C. A.
hotel in Paris.
2. When the case of a pair of tortoise-shell
rimmed glasses be
comes rubbed and soiled, the lid
can be removed and the lower
part used as a holder for pens,
pencils nnd erasers on the desk.
3. Knitted articles that have been
washed should be squeezed gently,
then placed in a pillow case which
is hung up on the clothesline. This
prevents stretching in drying.
4. When the point of a gold barpin
becomes dull, It can be sharpened
on the knife sharpener that comes
with a carving set.
5. A tie made of narrow light blue
or rose satin ribbon makes a
pretty and unusual touch on a
dark blue silk dress.
6. Cut oc the top of an old pair of
long kid gloves, nnd fasten them
over bnby's stockings at the knee,
fastening them in the same gar
ter, to keep the stockings from
wearing out at the knees when
the baby creeps.
JUST WHAT IS A
AND HAS SHE ANY BRAINS? v
Discussing the Young Woman
More Heart on Her
TTTHAT is a coquette? Some one has
it defined her as "a heartless flirt,"
a thing with more beauty than sense,
more accomplishment than learning,
more charms of person than mental
graces, more admirers than friends,
more fools than wise men for attend
ants." (
It was a puzzled young man who
described her In even plainer words
than these. I don't know how It Is,
but she seems to make every man she
meets think she is just on the edge of
falling in love with him. The minute
she is introduced to a man in a gath
ering of people you would think every
one else in tho room' had disappeared
into thin air and there waa only just
one person standing there, and he the
handsomest, most attractive and most
interesting chap in the world.
The coquette is 'the young woman
who collects hearts, as it were. There
are never quite enough of them on her
sleeve. At least there is nlways room
for one more. She .may even be en
gaged to be married, but if there is an
attractive man in the room wild horses
and ten other pretty girls in the room
who are not engaged cannot keep her
from wandering to where she can catch
his eye. The coquette is the girl who
finds it necessary to take oft her en
gagement ring when her young man Is
out of town and she is invited to a
specially interesting party.
"Have a better time,," she explains
to her nearest girl friend. "And what's
the harm?"
THE coquette is selfish. Youth for
her must be one long standing line
of men falling in .and out of love, with
her, or she won't play. Marriage for
36560 560 2uftta
1422 (Malnut &tmt
ANNOUNCING OUR
me
Vfidtiiw JrbcAr
tftreetJjraVefJttiis
CciwbyztfastimeSvUs
CoatsCapeslGxitees,
utingCJpartSAirb
Wt&mfb
Jei!o,gk eta th. 6&it-lnAmni
Scat jfvt&ficut&cL CiyncL -tfedX?
Every grocer"
everywhere
sells Kellogg's.
sva
COQUETTE,
Who Always Has Roonf. for One M
Sleeve Define Her
her Is not a noble partnership, bat
something she eventually goes in for
because she is smart enough to know.
youth docs not last forever and she had -1
better make hay while the sun shines.
The coquette is very often half engaged
to two or three men at once. Then,
like as not, she'll go down to the seai
shore, cast off all these entangling al
liances and begin all over again.
What justification has the coquette
for her line, pasU present and future
nprformnnrM? Whv eoodnesa' sake.
it Isn't her fault! The men just atl 1
naturally fall In love with her. Shes''l
doesn't, do an earthly thing. It Is ter,pJJI
rible gets her in the worst scrapes, and
she doesn't know what to do about it at
all. There goes the telephone now. It
must be Jack. What under the sua
will she say? I
What I Learned
at the Canteen
Down at the canteen, where I worked
during the war. I learned how to make
a lot of vegetables Into tempting dlshea
Inexpensive vegetables, .too. One" of
them Is eggplant. Jim never used to eat
eggplant, but when I cook It for htm
now in this new way well, I wish you'd
see him eat it! '
I cut up my eggplant Into square and
boll until It's tender. Then I put It into,
a baking dish and season It with pepper
and salt. I cover the eggplant with a
layer of torhato naucs and cllopped
hard-boiled egg. I bake all thl for
about twenty minutes, but, of cours. It
Isn't complete without the delicious
Havor that Jim thinks the most Impor-t
tant part cf any dish Al Sauce. It
makes a wonderful entree, and some
times I serve It as the chief dish of the
meal. It would be good, anyway, but
the Al Sauce makes It simply luscious.
There's no other word for It Jurt you,
try It some time for your Jim. Adv.
tifMC
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