Newspaper Page Text
PAGE TWO
WOMAN'S PAGE
WHAT SHOULD THIS WOMAN DO?
Dear Woman’s Page; Can’t we
discuss something else besides pat
terns, preserves and pickles? I know
there are a number of us who read
this page with interest and profit,
but I, for one, long for light on other
subjects than those I have seen dis
cussed.
Will some of you tell me what
you would do in a case like this: The
man-of-the-house isn’t a rich man,
and his wife longs to add to the fam
ily income; there is only one child,
a little girl of six, going to public
school. The mother can earn ten
dollars a week at a trade in which
she is skilled; the husband objects
to her working, as he wants his meals
on time, and wants the little girl to
be “raised” by the mother. What
should the woman do? There is
really no necessity for her working,
but she wants to help.
Will some of the Woman’s page
readers give me their opinion.
PERPLEXED.
Atlanta, Ga.
(As this letter is written to the
Readers, I pass it up to them.
A. W.L.
*l* sjs
CAN ANY ONE HELP THIS SIS
TER DYE?
Dear Woman’s Page: Have any
of you readers ever tried to dye
clothing at home? If they have will
they let me know what they dyed if
it was successful? lam anxious to
try, but am afraid 1' might spoil a
very pretty piece of goods.
AN ECONOMICAL WIFE.
Claxton, Ga.
©
♦ ♦♦♦♦♦44 4 44-4 444 444444444-**
BORROWED RECIPES. ♦
♦4-44 44444-4 4444-4 4++4-
Entree —Creamed Sweetbreads With
French Peas.
Soak a large plump pair of sweet
breads over night in salt water.
Drain the salt water off, pour boiling
water over them and cook half an
hour; then put them in cold water,
remove the skin and gristle and
break them up into even pieces not
too fine. Melt two tablespoons of
butter in an earthware bowl, stir in
to it a generous tablespoon of flour,
add a cup of cream, a pinch of salt
and a dash of pepper. Put the sweet
breads in the dressing, and cook to
gether a few minutes. Heat two cans
of French Peas, drain them and oress
with melted butter. Arrange them
in a mold in the centre of a chop
plate, then form a ring of the cream
ed sweetbreads around the peas, and
make a dainty wreath of sprigs of
parsley around the sweetbreads.
This makes a very pretty green and
white dish for luncheon.
Kidney Bean Succotash.
Take the amount of kidney beans
desired and soak overnight. In the
morning place on stove and add fat
salt pork, cut into rather small pieces,
to taste. Salt. Let simmer until
beans are soft. Do not have too
much water and do not let boil very
hard. When done it will be rather
thick, not much water, it is impor
tant to cook slowly. Just before
serving add one can corn and beat
it through. Serve hot. Succotash
is also made from lima beans with
corn added.
Yeal Croquettes.
Meats that are left over make such
nice croquettes and the following re
cipe for veal is unusually good. The
proportions are enough for six per
sons and it takes one hour to prepare
it.
Cold veal, two level teaspoonsful
of salt, two tablespoonsful of chopped
parsley, one teaspoonful of grat
ed onion, one-fourth of an nutmeg,
grated; a big pinch of white pepper,
one teaspoonful of extract of beef,
one pint of boiling water, two round-
THE JEFFERSONIAN
ing tablespoonsful of butter, four
rounding tablespoonsful of flour,
yolk and white of one egg, bread
crumbs. Chop sufficient cold cooked
veal to make one quart; add to it the
salt, chopped parsley, grated onion,
grated nutmeg and the pepper; mix
thoroughly. Stir the extract in the
boiling water; rub together the but
ter and flour; add them to the hot
extract and water; stir until you
have a thick paste, take from the fire,
add the meat and the yolk of the
eggs; turn out to cool. When cold
form into round-shaped croquettes,
dip into the white of the egg, then
into the bread crumbs and fry in
smoking hot fat.
Dessert—Apple Charlotte.
Butter a pudding dish. Put alter
nately layers of sliced apples and
bread crumbs in the dish, sprinkle
apples with sugar ano a little og cin
namon. Layer of crumbs on top.
beat an egg and salt, one cup of milk
and vanila and turn mixture over
bread and apples. Place tablespoon
of butter in bits on top. Bake in
moderate oven. Eat with hard
sauce or hard cream.
Almond and Cheese Patties.
Mix together one cupful milk
curd or cottage cheese one cupful of
almonds blanched and pounded to
a fine paste, one-half cupful each
cream and sugar, the well beaten
yolks of three eggs and a teaspoonful
of rose flavoring. Fill patty pans
lined with a good paste and bake in
a moderate oven about ten minutes.
Buttermilk Cheese.
In making cream cheese from but
ermilk or clabber a minutes extra
cooking often makes the cheese
hopelessly hard and tough in spots.
Instead of cooking the clabber, try
pouring into it an equal quantity of
boiling water. Drain at once and the
product will be uniform and the text
ure exactly right.
Cranberry Conserve.
This jam is especially good with
the Christmas dinner, but is excellent
to make up at any time when the jel
ly glasses are beginning to be empty.
Pare and slice three oranges, remove
the seed and pour over them enough
boiling water to cover. Let stand
over night covered. Cook one quart
of cranberrys, in just enough water
to float them, till tender. Add an
equal quantity of white sugar and
cook slowly one-half hour. Then
add one cupful seeded raisins cut fine.
Boil up again and seal in jelly glass
es.
o
»»»»»»»»>
X HOUSEHOLD HINTS. ♦
♦4 44 44- 444-♦♦ 44444 4 44 4 4-4- 4- 44- ♦
Turpentine applied with a bit of
flannel will (especially if the stains
are deep) restore the whiteness to
ivory knife handles.
Throw coarse salt over rugs and
carpets before sweeping to prevent
the dust from rising. This will
brighten the color also.
Yellow machine oil stains on white
material may be removed by rubbing
the spot with a cloth wet with am
monia before using soap.
Here is a new way to clean jewel
ry; Rub the articles to be cleaned
with a chamois on which you have
rubbed a little of the soft pink man
icure paste.
Take all the cane-bottomed chairs
that are sunken in the seat and scrub
them good with soap and water, and
put them out in the sun to dry, and
you will be surprised to see how they
will shrink back to their normal
condition, and also how clean and
new they look.
It is difficult to iron between the
buttons on the shirt waist without
breaking them loose or leaving a
puckered edge. A good plan is to
have a very thick, narrow pad of
flannel or canton flannel to slip un
der the right side of the buttons to
stick into while you iron the wrong
side then run the iron once around
the outside edge on the right side.
To clean a black skirt lay the skirt
as flatly as possible on a clean table.
Remove all grease spots with brown
paper and a hot iron; then with a
sponge dipped in strong coffee rub
over the whole of the dress, paying
special attention to the front and
edge of the skirt. When the whole
of the skirt has been sponged and is
still damp iron on the right side un
til perfectly dry.
4444444>>4>44>>>4
♦ FASHION HINTS FROM 4
4- EVERYWHERE. 4
444444+44++++++++
Filligree and andient IBohemaiin
ornaments are now being worn, and
the barbaric Russian designs occupy
a conspicuious place in the jewel case.
The princess slip of satin beneath
transparent draperies has retired in
favor of the circular skirt, which
gives the close fit without a number
of seams.
Coats and wraps of tweed, ratine,
and other rough and semi-fashion
able fabrics have taken the fashion
able world by storm for motoring and
inclement weather wear.
Elbow length sleeves are the rule
in the new waists, but in many in
stances they are extended to three
quarter length by the addition of a
lace cuff which matches the yoke.
White cloth trimmed with skunk
fur is being shown in coats for
little girls. Black satin coats, heav
ily wadded, having cravats of ermine,
are sold for the older children.
Fur appears on evening gowns of
any color and material, as white chif
fon, Persian ditto, beaded net, lace
allover, satin, velvet, cloth wool mix
tures, voile, wool back satin, crepes,
etc.
While white and also vivid and
Persian linings are shown in many
new transparent waists the high
class trade is taking waists made up
over linings the same color as the
outside, both matching the color of
the coat and skirt.
Entire bodices of rhinestone-stud
ded net with sleeves of cloth-ofgold
or silver completed some of the vel
vet gowns, and many of the white
gowns had over dresses of net almost
covered in pearls and crystals.
The slenderness of the present-day
woman draped in such regal-looking
clothes adds somewhat to a sense of
piling jewels and costly fabrics on a
very dainty princess such as the
writers of Indian-stories love to de
scribe in the palaces.
Garlands of tiny roses made of
satin with or without velvet and sat
in foliage are used to finish bodice,
skirt and hat. They have the ad-
NEW SERIAL BY
THOS. E. WATSON
The Story of the
South and West
Wil in the
February Number of
WATSON 9 S MAGAZINE
-- CONDUCTED BY---...
AGNES WATSON LEE
vantage of durability and can match
exactly.
Detachable cuffs and deep collar
of fur are more satisfactory than
having the fur made onto the coat.
There are so many winter days in
this climate that make the wearer of
a fur a positive burden.
Even the very small girl of 3 or 4
years must have her velvet coat to
be quite in the style.
You can’t afford to lose ONE of
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// L | ) i .
JM
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8864—A SPLENDID MODEL FOR
GENERAL OR DRESSY WEAR.
Girl’s Dress With Side Closing.
Prunella in a pretty shade of red,
with black satin bands, will make
up this design most effectively. For
dressy wear, poplin cashmer, velvet
or silk would be appropriate; linen,
lawn and other wash fabrics are
likewise suitable. The fronts are
full below the round yoke, and at
the waistline the fullness in front
and back is gathered beneath the
belt. The skirt falls in graceful
plaits. The closing is at the side.
The pattern is cut in five sizes:
68 1012 14 years. It requires 3 %
yards of 3 6 inch material for the ten
year size.
A pattern of this illustration
mailed to any address on receipt of
10 cents in silver or stamps.
Address,
JEFFERSONIAN PATTERN DEPT.
Thomson, Ga.