The day book. [volume], March 24, 1914, NOON EDITION, Image 23

About The day book. [volume] (Chicago, Ill.) 1911-1917

Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL

                
MAKING BEADS OF SALT IS POPULAR PASTIME?
HERE'S HOW YOU MAKE THEM
Ortt COP OF
FINE SALT
'jj'CUPCOSM 'a CUP OF
MATTER
BLUlHCr-DYE5
FORMING-,
ari , FOI? TJNTING V- ahdj
STARCH
1 r-xr WORK'VlTH THE' HANDS
lgbc3Dcr CbCbCcOs"- . .INTpA.MOqTH DOUGH
SWHITE BEAD- Ar5aOOOOCr
COUD BEAD n"-nMPALB BEAtS
. . ..- . - 2 ON HAT" PlHTQQpy
Fudge making as a popular pas
time appears tchava been abnegated
in favor of "gait beads." Our artist
has drawn a design, illustrating the
process, so that little girls who can
not read can now make salt beads if
they want to.s
The recipe is herewith given. Will
all who ever expect to make salt
beads or want to make salt beads
kindly preserve jtbis. recipe? Paste it
in a scrapbook or frame it keep it
in any event. If you please:
Take 1 cup of fine table salt and'
heat it very hot. Dissolve y2 cup of
cornstarch in y2- cup water. With the
cornstarch solution mix the coloring
matter, which may be bluing, Easter
egg dye or red ink for salmon pink.
To make black beads, use black ink.
Remove the salt from the fire, and
add the colored mixture. Work with
the hands into a smooth dough. Wrap
it in a damp cloth, and. break off
pieces' of equal size, molding them in
to beads. String beads on hatpin, a
knitting needle, or a fine wire,, and
dry several days. They shrink in' dry
ing. To polish, rub the beads with a
cloth which has been dipped in sweet
oil. . .
String with s$ee or. gilt, beads be
tween the colored ones. Pure white
bead's alternated with g'ilttbeads are
pretty. i
MEAT SUBSTITUTES
SERVED DAINTILY
BY PROF. EDNA NOBLE-WHITE.
Domestic Science. College.'Ohlo State
Unlyersltyt
It has been well, said that it was
not a study of what th"e family want
ed to eat that was needed, but a study
of what the family ought to eat and
how to get them to eat it. The latter
part of the problem might be easily
solved if the fobd were more attract
ively seaso'ned and served. To say to
people cthat they, wer,e eatipg too
much meat and'-then,to" serve in its
lace an unsavory concoction, even
though it be equal b the meat in food
valuei would not be. convincing. It is
unreasonable for the hcmsewife to
ask the family to accept as a substi
tute for a favorite dish one which is
not especially palatable, and it might
be added that the less the substitu
tion is discussed the less likely are
there to be objections. Europeans