South Bend News-Times, Volume 35, Number 90, South Bend, St. Joseph County, 31 March 1918 — Page 23
SUNDAY, MARCH 31, in r I in i ism: Devoted to Women and Their Interests ,1 fttjhp-
m SOUTH BEND NEWS-TIMES
OBÖOLJG HM3E
X 1
REVELATIONS OF A WIFE Üy Adele Garrison
Mws Dorothy Dally , former South Bend Girl, Doing Her Bit in St. Louis "Hoover Store'
New Negligees
TJtuorr;if Tin; iiixi PITVVM MANOlt." " T.y the iv ay, M.tdg--. "-hill v.-
TO
me.
si.'i'lw; 'hi-j ami fruit hefore !
v; st. tit'.' T.Vrc.:' .'i liuh- -hop' i'i''s.i from the station. You wait Leie ur.il I'll I, a' u for th-m."
A I on' point the stream widened 1 and ran under u rustic brutto over i vvhi-.ii another road wound.
"This i. known as the Kissing
bridge,' sxil followed the
A food saving store has been es-! X'. '. taMi.-hed at St. Louis by the worn- Serve en's central committee on food con- frebh
servatioii fif which Mrs.
The airy, unpractical, beautiful negligee, composed mainly of ribbon Jlowprs and rose-colored chif-
and lake for one-half hour. ! fon, is still with us; tut it has 4t or c old. Any dried or j many companions that vie with it fruit., dates or ground pea- in beauty and are far ahead of It in
(Jeorge
Ineky. .solemnly, and i (Jellhorn is the chairman. Whether traditional custom. jit is the only one In existence is not
.on-'-r.-'-, iMckv, I riortea.
' V, ,it- :j( h ;t h'-av y brr-akf.i.-t ! that 1 kr.o.v J s han't want anything ! to dt i.Mll 1 it- in the. afternoon. ' Ar- i hungry?" I "I thould say not. row. F.at ij v ;n afraid you miffht want some-1 liiiii b'-for- v. e K' t back to i'ut-j i. am .Manor." t
v iiat is I'l.tn.ua Manor. "The old inn I tobl yen about.
v. In re th'-y fcTVf the bei-t meals in
th; country. It dat'.s buck to rev
retorted,
"Iicky!" I reproved, anybody should . i us'." 'Hut they won't." he
tau'-ity. "Ib.it they -iid!" I k'aiped. looking a r"'f the road to th.j rove'i.eyond, where th brook danced its way alun. An immense tree with s--pr-adi!)ii limbs so bw to the
j ground that i child could climb to j it brancney, commanded a full view i of the bridge. Aruonu the low
branches sat lour red-capped over-
j coated youngster.--, three boys and
hi.i
hoij
olatioriary tin... 1 L V.t-,in;iton water el
there." ' ' h. iJn ky how ab-sai '.! yoti are!
"Well, isn't that as much claim!
to distinction as some of thosy places 1. a demand -! I)icky. "Hut
a tiny tfirl, the four ram-in-,' in ae
from 7 to 1.
They were look in-.
known, but certainly there .should
be others like it, for its popularity ; lias proved its practicability as a business proposition. This delightful little combination j of a kitchen, lunch room anil store j didn't start with tho purpose of; making money or of competing; with other business hcu.s(s, but pood! business has been thrust upon it. f Seemircly the food conservation! idea appeals to popular curiosity, popular ideals', and, as they manage it, to popular t;'..;te. "If it tastes anything as pood as J it sn.HIs," said a hungry reporter ;
nuts may be ued instead of apples. I other ways. And one of these new
This recipe will swerve live persons. Urown Sauce lYr Cod. Two tablespoons cookin? oil. One-half slice opion. Three tablespoons rice flour. One cup brown stock. One-fourth tablespoon salt. One-eighth tablespoon pepper. Cook onion in oil until slightly browned, remove onion and stir oil
it-ally, tins is a Kieat old place, hi;
'straight at u?, their eyej round as hai,KnS round the outskirts, "it'll ! saucer. At bist I thought there t ure he like home-made bread just
was no fcrown jerson Mth triein, if um. ism i ioum siay
1 hut in another moment I saw a ! ln hmch. j woman, evidently a nurse, walking) The diy tliey opened their store, sloulv alon' the stream. Her back 1 1,10 v.omen's committee announced
hoiis vith a K'ass-windowt-d tower on tip. s-t in a Krovo of beautiful pin s. There are rooinj, and now that the hummer rush isn't on wo cm l.av- our dinner on a table drawn op in front of the. b üre in Hi- t-riat hall." "What a, wonderful picture, l'ieky. Ar- you uro 'zie jdace is epn now?"
"Of course. The old landlord,
1'orcman, is a fixture there. lie has inn th- jil.i e foi yeais. Hully old (hap, regular 'mine host of the inn' sort of felbiw. I.ots of men I know ouie down heie and stay with him during tin summer. II' lias hi.s. walls covcre.J with drawings the 1-lIouM have lion.- for him. There
j was toward us. and I hoped ho had that they would sell soy beans, corn-
not seen Dicky's kiss. There was j meal, war breads .sorghum, corn no hope of evading the youngsters, i syrup and honey, and that no sugar however. They scrambled down or animal fat would b used at any from the tree and met us as we en- timo in thu preparation of the luntered the Krovc. j cheons. "Did you kiss her caue that's; rsov' -7- tlic day following, they tho Kissim,- biidBeV tltmanded theservel 140 persons, a cent lunch small Kirl. ; consistlns of: "I nuess I did." Dicky answered.; Tomato soup.
smiling down at her.
"My papa says," drawled one
o
f !
t h re
IICVtT
'f mine there, I takes anything
mi- two or r: 1 1 s;.-. He
dovv n." "Dn ky! Mow perfectly thrilling! know I shall enjoy this day better than any we have ever had." "He's unite a Judge of antique, old J'oreman, regular antitue hims If by the va. lie spends all his sparo rash in fitting up the place in keeping with its old-time flavor.
He lias one old sideboard in the i dining room be paid ."aoi f(,r. Ini tin- barroom whi'h is exactly liko ":n old tapraiom of revadutionary : lino -, b" has all sorts of old swords and Uintlocks and other colonial.
janK. it s as go,td as a museum to s e. Iii. collection is." ' How l"ii tiiii e joii have been t he i '."' "Oh. ai ly la: l summer; just lef! 1 nut n. I hao t'oen so 1 usy smre then I haven't liad time to do any of the things I used to !." He grinned misc hi" usly. "I d-'ii't Know why I didn't nrinj; ou ut lu re la.-t summer at that; v'iis:i'i quite sure how you'd like it, 1 gut-." ""n mi-:ht l:ae known I would hte enjoyed anything like that," I laturucil. 'I'lit, Picky, I really think von nullit to go back tu t lie station ai,,! inquire whether the p!.r is ptu or nt. Anything l:ii-!it have happened in this tim." "If that isn't ju.-t like a. woman," l;rky exclaimed, with every vi!en of exaspi '. atioti. "Spoil evr.v thin with demands to look up this or find out that. I tell you that place is open, has been for ears. Com along through this stile and forget your troubles for a while." D'rky was evidently bent Upon surprising ni" with some pictures. jae favore.l i k of his, y I reolvd to ;sk no more qu .stiopa; until he teveahd it in all its pb-rv. We went down the path into the wood- winch, bare a the trees were
e eiTe. t of closin:
f haves, had th
us 111. "This must ! e the Pa est primeval in tin- Mimiinr time." I t-i". "It is." Dicky returned. "Now shut your eyes and take my hand.
them until I tell you."
o'.evt'i n:s whim, and he led
a feu feet farther down the
l)on't open
t ..,
n.e
the two older boys, brown-eyed 1 lad:?, who looked like twins, "my j
papa savs you mii'tnt Kiss unless vou love them very much. Do you love her?" "Vou bet 1 do," Dicky was enjoying himself immensely, but I was irjortally afraid the nurse would overhear the conversation. She was watching the children smilingly, hut making no movement to come nearer us, for which I was devoutedly thankful. "IaH's divide them." Dicky said, teasingly. "Which two do you want?" "I'll take the boy wr.h the bij eyes and the little chubby- boy with
I the red -hecks."
"And I'M take this serious-look-iiiL,' youngster and the little, girl," Dicky said. The children laughed merrily, l'vidently they were used to goodnatured teasing. "Vou won't take any of us " the little girl said -saucily, "because my papa wouldn't let you." "Come children." the nurse interposed. "It's time to ge home now." They trotted off obediently and we watched them out of siht. "What .sturdy looking youngsters!" I said as they vanished around a bend of the stream. "Yes, this is a great place to brine up children. " Dieky asserted. We wandered on till the fences stopped us, thon came dowr. the opposite l ank, Unding new beauties at every turn. "I'm starving to death." Dicky announced as we came again to the little lake into which the stream flowed. Aren't you?" "I'm fearfully hungry," I admitted. "Is the inn very far." "Only a few blocks down here." Dnky consulted his watch. "It's just 1l old Foreman serves a noonday meal in the winter time that's one of the most satisfying things I ever ate, and you know I'm a pretty irooil judge of food. He will have a sea food of .some kind.
i that's a cinch, and I'll bet there;
will be chicken he raises his own fowls."
"Do keop quiet. Dicky. You
make me so hungry re
those appetizing things." We walked swiftly down the road
I bordering the lake until we came to a row of imposing old pines. "Here's the place," said Dicky. I saw a magnificent old mansion
it to my mind it looked strangely
until well browned. Add rice flour!
mixed with seasoning and stir until brown, add stock gradually and cook until it begins to thicken. ilngcrhivad. On) cup cornmeal. One cup wheat flour. One teaspoon toda. Three-fourth teaspoon salt. Two teaspoons ginger. One egg (may be omitted) One teaspoon cinnamon. One-half teaspoon cloves. e,)ne cup tour milk. One cup molasses. Two tablespoons cooking oil. Sift together the dry ingredients. Combine the milk, molasses, melted shortening and beaten eKg. Add tho liquid ingredients to the dry. Stir well. Hake in a moderate oven.
I negligees is fo simple in design that i even the much occupied business
woman, who has only an hour or so to spare, can make one for herself. If she is one of those women who never touch a needle, she can still make her negligee, for the design is most adaptable and leives much
opportunity for choice hcth in maJ terials and the manner of Its mak
ing. It is made of a straight strip of material, twice the length of the completed garment and a yard wide. Fold it across the middle and cut a straight slit 10 inches long. Then, from the middle of this flit cut anothet which will go down the front of the negligee, and should be six inches long. Fold back the triangleshaped pieces thus formed, for they aro to be lapels. Sew up the long slits at the sides to within 12 inches
! of the top, or, if you prefer, you may . tie the front and back of the negligeo together, at intervals, w ith narj row ribbons. The trimming which
is used depends greatly on the fabrics used for tho negligee: for example, if the negligee is of wash satin, a hand of angora may he used to edge the sleeve openings and the
lapel?. The girdle should te of narrow ribbons, in this case the twocolored ribbons being suitable. Two young girls who are away at board-in-? school recently received such negligees, cne being of rose-colored satin, with girdle o'f ribbon that was pink on one side and pale yellow on the other; the. other negligee being made of pale blue wash eatin, with girdle of pilo blue and yellow ribbon. This two-toned ribbon is slightly less expensive than two ribbons would be and la very pretty. The same design for a negligee was used by a business woman, dark brown crepe de chine being chosen for the fabric. The Irmmlng was a narrow Chinese band trimming, and a deep collea, formed of a square of Chinese embroidery, was added. The busy mother of a large family made herself several of these wrappers for summer wear, and, since she must consider the matter of laundry, she used dull blue cotton crepe and fastened the hack and front together with patent fasteners, no that the garments could be spread out flat when they were ironed. By using a wide, flat belt, she converted her negligees into house dresses cf a most practicable pattern?. A college girl who. several times a year, has to spend the night in a sleeping car, adapted this design sdightly since she wished to have a comfortable rest robe which would not resemble a wrapper. Heavy,
dark blue mealine was the faliric i or meat or Kteed rl or lamb. Let
chosen, and a plaited ruching of creamcolored net was tewed around the neck and sleeves; at the waist
line, elastic an inch wide was run
between double chirrings. Tho gen
eral enect was that of a drfss. yet!
I'U-ko a rv e
tender an 1
th' were
until r3rsniis ar in d:h in v-ihJcl
! coos a.
Far-nips MuM.r.s Miv togfc-t h-r cup l' -.-raJed j a.-i .Miir - and - j
i:
it proved to be a most practical j1"1' ' Mau a i-h., arm 4 Pullman robe, since it took up little i s n s;:ir- -' M n salt. I room In a suit case. , tablespoon f .t. 2-7. cu; .f m:ik. and j eup-i of Hour, sifted w dl J t-a-i .spoons luking powder. l:at tho: -
ou-ihly. stir m a i-u n .-g and bako in hot !:ttervd m'-Jka t;rs, in a, rnodt rute oven. Parsnip I Yitler.s Ceo'; jarsn:p3 and chop tine; to cucJi cup of pu rsmp. add cup o-. sw.et milk, beater. ct,gs-t i ifasiHHtn baling powder and Hour to m.a,ke a. sti'T batter. lYy in hot lal as jnu would
PARSNIP RECIPES Farsnips, say tho-e who like them, are really cJile delicioo vegetables, if one only knows how to prepare them properly. Also they are, as yet, among the humbler ones to be found where vegetabhs and farm produce are sold, and their pricen have not soared so inordinately as have, the prices of certain other food supplic.. The following recipes for their preparation and cooking have hcn contributed by a New York state housekeeper. Parsnip stew ny 4 slices of fit salt pork until a nice crisp brown. Add 4 parsnips, scraped and cut in slices lengthwise, 4 sliced potatoes, and a little pepper. Jt stand on back of stove 20 minutes, pour in sufficient hot water to cover and let cook 1 hour, just before serving-, add L cups of hot. s;veet milk and a dozen oyster crackers, t-plit in halves. Iaked Parsnips C't 4 or r, parsnips in slices and put them In a casserole with 2 cups of brown gravy, left from fricasseed rhicken
the? ! filter;
1 1 o i g 1 1 1 m i : s: . d r i p p i r. t
larüe s.pionfns. Fried Parsnips Cv.i parsnip-, but du nut tin m become to tender. 'ut in slic hp in beattn etVrT. iln In -r.nivir j-umbs:, dust w ith alt, w bite pepper and a.
lilt!- conli nioia r's sugar. Parsnip Mu!l:i:s C'k
and mash with potato rr.ahrr
and frv. parsnips
each cup of p;tr.snip, add 1 cup of milk, 'j .up of sugar, 1 beaten g. 2 tablespoons of melfed fat, 1 te.spoon hoda, l': tfioons cre.axu of tartar and 2 lar'e rjps of flour. Sour uiilk n-ay he used, instead of swet, ajid the ctrearn of tartar
omitte?!. ba k e.
.Mix very thoroughly and
F, r -y War f"avirr-'s stan.p is on. more, briok in tin kais-cr's tomb.
scallojjed rice and cheese . Pye bread and butter. Faked apple. Coffee. They listed these with the number of calories furnished by an order of each dish. All St. Louis women
know by this time that the average ;
woman requires about 2,100 calorics every day, so somewhere from 500 to.SOO calories would be eur"cient for the lunch. Such popularity, however, upset the figures, for the soup gave out before all of the 14 0 had been served. Various war dishes that have been popular with the "consumers" have been Indian pudding, corn bread, boiled fresh cod with brown sauce, orange and date salad hot ginger bread, welsh rarebit, baked potatoes, Boston brown bread, com cakes with maple syrup, peanut loaf, brown betty. Meatless and wheatless. or nearwheatless days come every day at the conservation store, but nobody seems to mind. In fact they seem to like being "shown" down there in Missouri "We're simply trying to tell women how awfully good these war foods are," say the dornen who are backing the conservation store. Incidentally they seem to have hit upon a big thing for wide-awake owners of little cafeterias and tea kettle inns. The words "war food" are a magic formula for advertising. Who would have thought it?
Miss Dorothy Dally. a former South Fend girl. graduate of the
South P.end high school m 1914. is actin-r as assistant dietician in this j store, which is sometimes called the "Hoover store." Miss Dally is very ! enthusiastic toward her work and j expresses the hope and belief that similar stores will be started !
throughout the United States within a short time.
made an
by the po;t ion
path then
;.::!. taking me j i.ic d nie in tin1
hrupt turn she a Kiers.
he v l.-h-
' .""W look." be said, pro ;d!y. ! I opened by ev-s, gave o;.. - ir.ro and exclaimed in w i nder; "Dickv ! I iicv er saw anth::.r vo beautiful ' in my life!" , .t my feet " as a Ir-o!;. with v ater so (bar that I cull e ev-i try clt.iM pebble in its (..'.. There! was i.ot a weed, a leaf or tick en' its surface, to mare its e!earr.e?-s. I
deserted. j "Dicky, there's no smoke coming tut of those chimneys." I said. "Are j vou sure the place is open?" ' "Now. don't begin to croak." re- I turned Dicky, but his tone betrayed ' doubt, and he fairly lushed me :. round to the entrance of the buildit ' n the door there was displaved I
a la rue si:n: "I-Vr itr.t. Caretaker will show the house."
Indian I -lidding. Four cups milk. One-fourth cup cornmeal. One-third cup molasses. Three-fourth teaspoon salt. Three-fourth teaspoon ginger. Cook the milk and the meal in a double boiler for 20 minutes add molasses, salt and ginger. Pour in-
cvountlng all i to oilori Puddinpr dish nn(1 bake two
nours in . a siow oven, "serve with top milk or fruit syrup. This amount will serve six persons. New llrovvn Hetty. Two cups cooked oatmeal. Four apples cut up small. One-half cup raisins. One-half cup corn syrup. One-fourth teaspoon cinnamon.
Th- sun shinin-r upoji it-- ripples g kve then; the rTcl of dancing, and as I watched t!' strtam :bw
ciii:ii: ri'DDiMi.
heard its
1 1.
murm:
b
iftly by and
t that T had seen t be r.o-r
I b:t of n.itiao in m- expr. "WcIF I uue.ss Ten nv - n"s
r. I iU-
This i .m excellent dih for Using up odds and ends of stale bread. S. ak the bread, broken into small
nothin
on thi-.
b
In .k's voice, btoke !:.! admiration. ' L' t ns v. .lk up . i an." i said euthushi? "That's just w hat I 1 u k--' ret ut n--l. "I
m
! CO i
Ma.lge '. 1 inv ;
boo, in milk. The amount
be judged according to the of people to be fed. For
a xovi:l pi. cushion-.
! Have you one cf those convenient : little pincushions which will sit down flat on your dressing table or j hang up sociably beside it. if you I prefer? An attractive one of this
sort is round. Two circles of tine white linen form the covers, tho cushion itself being a small round one. slightly flattened on each side. The linen covers extend about an inch and a half or two inches beyond the cushion itself. The upper one is r.ionosrrammed or embroidered as elaborately or as simply as
number i one may choose, four or I one, forming the
I
m;
while the lower back of' the case.
1 .. ! til .1 11 w unt
W e
.1 .
11
t ill u of t! Per! ss T XV j i . i . e, kj i t of it.
r.ve plates, at'd one-half pound of ! is left plain except for the edge, cheese, cut into small pieces. Cook j both having embroidered walloped all together in a double boiler until j edses. Fach, however, has eyelet s .ft and melted or puipy. Then add I holes embroidered in pairs or singly, tl w el!-heuten voik of one egg und. according to individual choice, all alter th..t. the vNliite of the ecg. ! around about an inch and a half or
eaten stuf, also salt and pepper fori two inches from the edge, through)
scax.Ull.'.g. It llKed. a pinch of mu:
2 i.d and curve tf
. tch I've n.ado I.ere it's ::i scaor.i.:g. It liked, a pinch of mus- ' which a ribbon is run which holds
i. ..-a- but vou simply i.r.s; s- it in j tard added to the s.tlt and pepper. ; the cushion in place in t,he center ? iUiir.or, when th- w :bl Mow ers ; re ; mixed well with it. is an improve- and the two circles of linen about
t!. i. k along its nur. ib. i b - s t aiiks 4,: ,i! nn Tit. Pour into a buttered taking it. Sjch a cushion is easily made, i t ; wooIs are rn." dish and bake in a moderate oven easily kept clean, and may be eryj "It must be w or.de! f ;!." 1 agreed'' I ornamental as well as useful. It I 1 f.a!:ly, and we wandered Jn.it: the' Tb.e schi'Ols of Hatreistown are i may le square, with a square ush- j
:rt .-.m. with its nun;- ! p.ucttit t uficient in War 5a v- ion enclosed between two scalloped ts a ul r::i s. si'iuc i 1 . - - societies. Thev have -sold $1.- ovals, the eyelet and ribbon arrange-,
ijovmg ev ry new terutv worin or war avungs ana mem xor Keeping me cusnion in
Thrift stamps
place being used in any case.
flBipigii ffl ON THE SOLE IN THE TOP j 4-effl J)
H HU :l I
m
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tttt
MANY pleasing variations of this type are offered in the Queen Quality Spring styles. Drown calf, vhite fabrics, canvas or pro-buck, as veil as the blacks, are among the best fashions.
WÄ1
The "Queen Quality" Trade Mark is stamped on shoes as a Guarantee of Faith. The dealer who sells the shoes stands behind them with his good name. Thus, you have a DOUBLE GUARANTEE Manufacturer and Merchant pledge themselves to give you "fhat to which you are entitled Your Money's Worth. iook: for the trade mark Buy standard merchandise that is vouched for by a Reliable Concern. This is a time when you need every safeguard in your purchases. War conditions make a necessity for economy in everything, but the best economy is in buying good shoes. Buy Wisely of the Best Goods. BUY"Q UEEN Q UALITY" SHOES
- : .-: --: . -- f V-r.:-.
BROWN calf, black leathers, vhite fabrics, or white pro-buck are the prevailing materials used in this type. One of the distinguished boot models that will find many wearers for early Spring.
' V
V-Z.
Ui4
rrTi
ALWAYS popular, this type of pump will continue to please the countless wearers of Queen Quality. Made of patent, black kid, or white fabrics. Light and dainty dressy and desirable.
Thomas G Plant Company Manufacturers Boston
THIS pump nay be had in black Shoe-Soap Kid, Queen Quality selection or patent colt, or white cloth- One of the very nor est and most pleasing designs of all the season's offerings.
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