Perth Amboy evening news. [volume], September 02, 1914, Last Edition, Page 7, Image 7

About Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959

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Idle Wives.
A book under the title of "Idle Wires," ha* lately
been brought out by a popular writer. I have not ϊ*·<1
the book and I am not discussing it; though I understand
It Is a very good picture, and a very true and pointed
criticism, of the wives who livi idly and extravagantly In
apartment houses and hotels, who take much from life
and give nothing.
That there Is such a class no one doubts. That they
are not to be admired few wfll gainsay. But that some
are being forced into this position, and that not all Idle
Wives are at heart of this class, may be a bit of news to surprise some. To
be sure, many will say that no energetic, purposeful woman need lire such
a life If she does not want to. Perhaps she needn't lire It In the extreme.
But Just as economic conditions have forced women in some directions,
prejudice and convention and tradition have forced them In others. And
some of the Idle wives of today are the result of such pressure.
A group of teachers were discussing the question of marriage the other
day. They were young, bright, up-to-date, women of ability and education,
or they .couldn't have been teachers. They were all between twepty-flve
and thirty, four of them High School teachers. And one and all, they
Insisted they wouldn't get married because they wouldn't have enough to do.
Their days now were full of Interesting, helpful work. If they married, they
averred, time would hang on their hands. The role of Idle Wives did not
appeal. And so they preferred to remain single.
It will be argued that no married woman need be idle while the care
of a home and children devolves upon her. But these women know little or
nothing of housekeeping. They did not care for It. And as most husbands
do not want their wives "to work," as husbands phrase It, there was nothing
ahead of these women but housekeeping or the Idle life of the apartment or
boarding house. Prejudice, convention, tradition—call it what you will—as
embodied as yet in the most of mankind, will not permit a wife to work at
her chosen vocation, whatever It may be, after the marriage ceremony. She
can settle down to housekeeping, which evidently according to masculine
*m£c, is not work, or she can do nothing. But to take a position, profession
a / or commercially, after she has taken his honored name is not to be
thought of. It would reflect on him, upon his ability to provide for her. So
Jf she has no inclination, no ability, or no knowledge of housekeeping, she
must perforce abide in an apartment house, twiddle her thumbs, play bridgo
or shop, and come under the classiQcatlon of Idle Wives.
Some women, 1 admit, enjoy this program. Some prefer it. But not
all. Some drift into It, because the life has been thrust upon them. But not
all Idle wives are Idle from preference, unless it be the preference not to do
eomething for which they consider themselves unfit.
If we do not want Idle wives or an increasing number of happily busf
single women, must we not remove some of the obstructions that hedge the
married woman about and which makes her sphere rather restricted for
the girl of today growing up with manifold activities and trained abilities?
73 ·
Graceful Gown in Gray Broadcloth
AHJirrURN to aimpllclty In lines
and style la promised In dress de
signs for the coming fall season.
Eiphets of fashion say that we shall
governed by things military In the
iter of clothes. We may therefore
txpeot shorter shoulder lines, straight
t, waistcoat effects, buttons and
a In decorations. The poise of
gura will change, and the proper
In carriage will also bo mlll
Bry, That U, this will all happen If
e purveyors of fashion are right In
their predictions.
But the transition from oar loosely
tanging, easy-going garments of to
taay wlil not be too sudden. The gown
pictured here shown signs of transi
tion. One first remarks in It the ab
sence of the long tnnlo and the disap
pearance of any eztra drapery in the
Wdrt The skirt Is, however, cut bo
! teat it does not hang in straight
lines but has the offrit of wrapping
{the figure somewhat
. ι The email coat la provided with a
pet-in rea* of chiffon velvet, extending
trom the nnderarm seam to a point
I ft little above the swell of the bust j
It Is finished across the back and
glA*a with a plaiting of the fabric of j
the dre>3. This la sloped from the
sides toward the back In a sharp
carve. Λ short panel at the middle
of the back bancs from above the
waist line to more than half the
length of the plaitings below. The
body of the Jacket Is cut with the
shoulder In one piece, and the three
quarter straight sleeve Is set in with
a little fullness at the top. The Jacket
is finished with a rolling collar of the
velvet held In place by small wires. !
It la provided with buttonholes and
large buttons matching those used to
decorate the front of the skirt By
way of Banishing touch a little pocket
at each side Is aimulated.
The bottom of the sleeves and of
the Jacket, the pocket-flap and the top 1
of the sleeves, are decorated with a
fin· lattloework of the smallest
soutache braid. This decoration ap- ;
p«*r· again in a band across the front
of the skirt. The drees is worn over
a long-eleeved Mouse of wash silk or
crepe de chine. It is a graceful model
on which one may safely decide while
awaiting the establishment of tlfe
military styles which are, so fart only ;
rumored.
JULIA BOTTOMLEY. !
CARE OF CARPET SWEEPER
—
proper Handling Will Qroitly Prolong
JU Life and Keep It Always
Ready tor Immédiat# Use.
σι As tliβ carpet sweeper la such an
! Important item in my domes'Jo work,
I am very careful about It, writes a
correspondent ot tho Philadelphia
(Ledger. After each sweeping I take It
ίο the back porch, dump It oo a new*
paper and turn the broom, brush side
μρ, flat on ibo floor. I have an old
jwhisk broom cut straight acrojï-f*
that the bristles are very stiff, W lfca
BU iiscm tJatoinΆ·
sweeper backward and forward. As
the bristle· are put lntc the rod In a
curved line, the brush slowly revolves
as the broom Is applied. I sometimes
dip the brush In kerosene, which also
removes some of the dust from the
bristles and keep» them In good condi
tion. I oil bearings of my sweeper
frequently, and If there are any
threads or hair at either end, I do not
tear It awe/, but cut with a scissors.
Sometimes luge an old comb to comb
the bristles before putting the sweeper
seem· a good deal of
It pay·, and that
•weeper la my
Che Evening news
Dally fashion hints
By MAY Μ ANION
lat ari+rtnw th*+* pattern# be rare to
mention th* name "Mar Id anion"
W /WV»
f ·ΆΥ
6349 Fancy Blouse wlfh Over-Waist,
34 to 43 buit.
WITH LONG OR THREE-QUARTER
SLEEVES.
Over-waists make an Important featur* I
of late summer and autumn fashion» and |
this one is both exceptionally pretty and
exceptionally practical. It is entirely ,
separate from the blouse beneath ana, 1
consequently, It can be worn cr omitted .
as liked while It also can be made aval]- !
able for other combinations As shown
here. It la made of rose colored tafeta
while the blouse Is of white organdie but,
as a matter of coupe, combinational
without number might be suggested.
All the pretty, thin materials ere suitable
for the blouse and that mean» crêpe d«
chine, crfpe, net and the like as well a*
voile, marquisette and organdie. For the
over-waist, any pretty contrasting ma
terial can be used· It Is quite «impie but
finished with a little ruffle at the lower
edge that Is smart end with an odd
standing collar at tne back, The blouw
is In the Japanese style with tucks over
the shoulder» to provide becoming full
ness.
For the medium slee, the blouse will
require 3H yds, of material 37, 2^ yds,
36. 1% yas. 44 in. wide end the over·
waist yd·. 37, ι \i yds. 36 or 44 In
wide.
The pattern 8349 is cut In else· from *4
to 4a inches bu6t measure. It will M
mailed to any address by the Fashion
Department of this pa^cr, on receipt of
ten cents.
PATTERN DEPARTMENT'
EVENING NEWS.
Perth Amboy, N. J.
Enclosed find ten cents In
stamps for which send Pattern.
Name
(·
No.
Size
Street
City
State
WHEN BACK OR
KIDNEYS ACHE
I,ess Bleat, Alto Take Glass of
Salt· Before Eating Brnakftst.
No man or woman who eats meal
Regularly can make a mistake by flush
ing the kidneys occasionally, aay· ■
well-known authority. Meat formi
Erie acid which excites the kidneys;
they become overworked from tht
•train, get sluggish and fail to filter
the waste and poison» from tho blood,
then we get sick. Nearly all rheuma
tism, headaches, liver trouble, ner
vousness, dizziness, sleeplessness and
Urinary disorders eome from sluggish
kidneys.
The ihoment yon feel a dull ache ia
the kidneys or yonr back hurts or if
the urine is cloudy, offensive, fall of
sediment, Irregular of passage or at
tended by a sensation of scalding,
•top eating meat and get about four
ounces of Jad Salts from any pharma
cy; take a tablespoonful in a glass of
water before breakfast and in a few
days your kidneys will act fine. This
famous salts is made from the^aeid ol
grapes and lemon juice, combined with
Fithia, and has been used for genera-t
tions to flurfh and stimulate the kid
neys, also to neutralise the aeids is
Urine so it no longer eausea irritation,
thus ending bladder weakness.
Jad Baits is inexpensive and eannei
Injur·; makes a delightful effervescent!
(ithivwater drink whioh everyone
should take now and then to keep th·
kidneys clean and aetive and thaj
klood pare, thereby avoiding serieoa
kidney eoœplications.—Adv.
Old Carpets SSS»
Write lor Circular·
\\ t Pay freight to Uj
Farmer Rug and Carpet Co.
COOKED CHEESE BEST
DAINTY TITBITS THAT ARE NOT
INDIGESTIBLE.
Toasted and Served on 8altlne Crack
ers With a Dash of Worcester
shire la an English Favorite—
Variations of the Rabbit.
Cheese is credited with containing
as much nutriment In one pound as is
contained In two pounds of beef. It
bothers the digestion of some, but the
melting or cooking of It does away
with thl» trouble, and there are many
who believe that the merits of cheese
are all on the side of ease of digestion
and that is one reason why it haa al
ways remained the last dish of the
dinner.
In the old days when heavy feeding
and many bottles of port were dinner
fashions, the dish of cheese waa of im
mense Importance. It was not a mor
sel then as It Is now to give rest to
the meal. Huge cheeses were brought
whole to the banquet board and were
carved and served with a great flour
ish. Big Stilton chee6es were scooped
out and filled with champagne for spe
cial occaalona, and many mixtures
were made of the softer creams with
butter and wine, forming a paste to
spread on crackers.
Toasted cheese is a great English
delicacy, but for eome reason It Is not
much In favor In this country except
in the "rabbit." The old London tav
ern on Fleet street, the Cheshire
cheese, got Its name from the excel
lence of Its toasted cheese. A handy
way to cook cheese In the manner
called toasted Is to chop or grate a
quantity of It—the mild American
cream Is best—and then spread it neat
ly on saltine crackers. Place them
side by elde on a flat pan and put them
In under the broiler long enough to
melt the cheese. With a drop of Wor- !
cestershlre these are very dainty and
appetizing.
The ordinary rabbit made with melt
ed cheese blended with ale or beer
and poured over buttered toast satis
fies most people, but there are varia
tions. One way is to boll large onions,
chop them and mix them with butter,
cream, salt, mustard and a email cup
of grated cheeee. This can be poured
over toast or crackers.
Broiled sardines also mix nicely In λ
rabbit. They aro placed on the toast,
skinned and boned, and the cheese Is
poured over them.
A Mexican way Is to use tomatoes.
Break up half a cupful of American
cream cheese and mb It to a paste
with butter, mixed mustard, a little
cream and tabasco sauce. Stir this as
It melts and have this sauce ready ae
It melts. Three peeled tomatoes, an
onion and a chopped pepper cooked to
gether.
Treating a Smoked Wall.
If the ceiling of your wall le emoked,
or even, as Id the case of kitchens, the
entire surface Is befogged from the ac
cumulation of cooking fumes, It will be
well to go over the surface with lime
water first before applying a coat of
paint. Walls done this way will be re
newed with one coat of paint, when
two would be needed to eradicate the
damage from smoke and grease. The
lime water may be applied hastily with
a whitewash brush, and a five-cent
piece of lime will make enough to
cover the surface of any good-slied
room, while the oost and labor of ap
plying an extra coat of paint would be
considerable.
Pineapple Cocktail,
An economical cocktail Is made of
pineapple hulls. Cut the pineapple in
slices and place the outside and all
portions of the pineapple that are not
good enough for tho table In a porce
lain kettle. Boll 20 minutes. Strain
and cool. Add to this the Juice of a
lemon and some of the Juice from the
fresh pineapple. Pour this over some
fresh pineapple In glasses. Do not
n»ke It too tsweet.. Serve with either
a strawberry or a maraschino cherry
floating on top.
Salt Extracted.
It is an easy matter to drop too
much salt in tho potatoes or peas. To
remove the salt stretch a clean cloth
over the vessel and sprinkle a table
spoonful or more of flour on the cloth
and allow the contents to steam. In
a short time the flour will have ab
sorbed the salt.
To Whip Thin Cream.
When whipping cream that Is too
thin to whip, a very good plan is to
place tie dish containing the cream
Into another dish of cold water and
leave it there until it Is well chilled.
Then put It into a pan of hot water
and It will whip without difficulty.
The modern woman believes In a
club, but the old-fashioned woman
thought a rolllngpln was good enough.
Have more than Ihou ihowest.
Speak le*sw than thou knowest.
Lend les· l'.îar thou owest
Ride mora than thou soeet
Learn more than thou trowest
Set leas than thou throwest.
—King Lear.
FISH, FLESH AND FOWL.
Baked flsh are easy to prepare and
are especially delicious so cooked,
and with the addi
tion ot a stuffing
and a good vege
table make a very
substantial dinner,
which will require
little attention,
once it Is In the
oven. Any of the
larger flsh which have coarse bonea
are suitable for baking. Clean the
flsh and let stand In salted water for
an hour, rinse and stuff, tie in shape
with a string, sprinkle well with 6alt
and flour and place on the rack In a
baking pan. Place a little water in
the bottom of the pan and lay strips
of bacon over the flsh to keep it well
basted while roaeting. Serve gar
nished with parsley.
A nice change from the above meth
od is to stuff the flsh and instead of
the water use a can of tomatoes or a
few fresh ones sliced over the flsh.
Serve in the baking dish.
Stuffing for Fleh.—Brown a table
spoonful of butter, add an equal
amount of chopped onion, add a half
cupf; of chopped salt pork, season
well with salt, pepper and sufficient
bread crumbs with two well-beaten
eggs to thicken. Fill the flsh with this
mixture and if there la any left over
make into small balls and put around
the flsh while baking.
A most delicious flavoring for lamb
which Is to be eaten cold le given by
adding a Bttck of cinnamon a'd a few
cloves in the water in which it is
basted while roasting.
Kentucky fried chicken Is cooked
with lard for fat, until brown, on the
top of the stove then set In the oven
to cook until tender. This insures that
delicate brown all over which la so
much desired.
Roast Duck With Orange Sauce.—
Mince the livere of the ducks with a
little bacon, add eome chopped green
onions, mushrooms and parsley, salt
and pepper. Stuff the ducks with this,
lay on slices of bacon, wrap in paper
and bake. Serve with this sauce
poured over the gravy in the pan to
which is added the juice of an orange,
a little of the rind and onion Juice, c.11
boiling hot
Tomato and Lettuce, Nut Mayonnalss.
Arid to a cupful of good mayonnaise
two tablespoonfuls of fine chopped
nuts. Arrange on Individual plates
or shells two or three heart lettuce
leaves and set on each one a small
round peeled tomato with a little of
the center scooped out. Dress with a
libera] spoonful of mayonnaise, let
ting it stand heaped up above the
tomato. At a recent lawn fete the
salad was served in email fluted scal
lop shells, a larger shell filled with
cheese crackers being passed with
the salad.
6tuffed Tomatoes In Paper Cases.
Cut top from even-sized red toma
toes. Scoop out the center, drain off
superfluous juice from pulp, then add
ealt, pepper, a little minced {. -een
pepper, a few drops of onion juice, a
pinch of sugar and If desired a drop
of tabasco sauce. Fill center of to
mato, put on the top, then set tomato
In a paper case and wrap In waxed
paper. The little paper cases or cups
can be bought where they sell pajjer
novelties or picnic supplies.
How to Utilize Turnip Cups.
As a little variety In serving vege
tables try small peas or lima beans
packed to turnip cups set to cream
sauce.
Peel and scoop out turnips and
after boiling the shells until transpar
ent they are ready to fill.
Remembe- In cooking fresh peas to
put them in a pan of cold water for
half an hour after shelling. Boll them
to salted water (not too much water)
and cook until tender.
Stained Marble.
A little turpentine added to some
lukewarm water will successfully re
move all stains from marble wash
stands. If the marble Is much stained
and soiled boll equal parte of soap and
powdered whiting—about four ounces
of each—with one ounce of soda In a
little water. _ When thoroughly blend
ed lay the mixture on while hot; let
It remain a day or so. Wash off with
clean water and dry with a leather.
The Woman Who Takes
the proper help to keep her digestion right and her system
free from poisonous accumulations, is not troubled
with headaches, backache, languid feelings, unnat
ural sufferings. All women who have tried
BiECHAM'S PILLS
know this famous remedy to be the proper help for them. A
few doses will make immediate difference and occasional use will
cause a permanent improvement in health and strength. They
cleanse the system and purify the blood and every woman who
relies on Beecham's Pills, not only enjoys better physical
condition, with quieter nerves and brighter spirits, but she
Enjoys A GL«ar Complexion
Efficient Hourekeepiriéf
j « 9y UenrieH-a D.Crauel I .
J W < (KMIIIll KlUCI^ kUiuuat, S C
Spiced Peoches
A bumper crop of peaches is promised us this year so everyone
will have an opportunity to can, spice and preserve the luscious beauties
for winter uee.
As this fruit is perishable it must be handled quickly. Where it is
abundant the proper disposal of it before It spoils Is a matter of much
concern. This is not likely to be the case in the home, bui It Is well to
take advantage of the discoveries that help to make peach canning time
somewhat easier on the farm.
When the peaches are brought In assort them, using the ripest first,
for nfter any fruit lias reached a certain stage of ripeness It deteriorates
and not only loses flavor but causes digestive disturbance and does not
cook well.
The accessories for canning peaches are: A pitting spoon; this cuts
the pit from clingstone peaches without breaking the tender flesh; a
large wooden bowl for holding the peeled, pitted peaches: a deep pan to
scald the peaches in and plentiful supply of hot water. Have new rub
bers for your Jars and have everything in readiness before commencing
work.
There are many types of cans on the market, but those with wide
mouths that will permit the entrance of a whole peach are best for pres
ent use. Where a great crop of pearlies are to be canned the work is
done in a canning shed with the help of charcoal or gasoline fire pots.
Tin cans are used and with capping machines 10,000 to 12,000 cans can
be sealed in ten hours.
The first step in preparing peaches for the can or jar is to remove
the skin and stones. This must be done with a light touch for the flesh
is delicate and shows If bruised by a tight grip.
The paring of the finest peaches Is done with a thin, straight bladed,
sharp silver knife and as thin and smooth a paring is made as possible.
This method is too slow if there is a quantity to be prepared so scalding
must be resorted to. Some housekeepers claim this softens the flesh, but
if the following directions are adhered to tho fruit will not be Injured in
the least.
Have fresh water at the boiling point and put the peaches to be
skinned in a pan or bowl deep enough to allow them to be covered with
water. ν
Do not put in many peaches at a time and spread them out so none
lie on one another. I'our the boiling water on them until they are cov
ered and drain it off at once. Throw a heavy cloth over them for a mo
ment or two and then the skins can be rubbed off with a soft cloth or
(he fingers.
Daddy's Bedtime
Ο , How the
kJlOry Chipmunk Got
The Peanut.
l"Tf "WOW is this, sonny?" asked duddy as Jock and Evelyn stood nt bis
Κ"Τ| knee nud clamored for a story. "I see that you didn't pull tbose
Β JH weeds that I asked you to pull."
"Oil," cried Jack, "It was awful bard work, and I was tlredl
Tell us our story, daddy," he coaxed.
"Very well, sonny; I'll tell a story Just to you tonight. Once upon a time
a eblpuiunk lived In a wood. Near the edge of the wood was α big white
farmhouse In which lived a little girl and l>oy.
"The chipmunk grew very tame and used to run right up on the piazza,
and there ht· would sit up on bis haunches and beg, with his little black nose
all wrinkly and his little black eyes all twlnkly.
"He would pick up the peanuts thrown to him and stuff them Into the
pouches at each side of Ids cheeks till you'd think the little fellow would
have burst his face. One of the children said to her uinrama, 'But won't
he make himself sick eating so much at a time?' "0 «i·» doesn't cut thenar
her mother replied. 'He stores them .away In » ηΙιιοΤΐΜίΡ wuoda for
the winter.' * "* *
"Now, what do you think, children? That chipmunk grew so fame ti
tle would take |>eanuts out of those children's hands or he would climb Into
their pockets for tbem or even take the nuts away when they held tliem be
tween their teeth.
"He was pretty saucy, too, and when one of the children would hang 011 to
the peanut, ns they did sometimes, and wouldn't give It to lilni he would
chatter away angrily and nip hiB tormentor's lingers with his little sharp teeth
till they were glad to let go.
"But (he children's daddy enjoyed a joke. So he said one day, ΊΊΙ give
this chipmunk something to do.' He took a |>onnut and drove tacks around
it to hold It down to the floor, and all over It he wtfliud string and tied it to
the tacks. Then they all waited to see what the chipmunk would do.
"Before long up came the chipmunk and saw that peanut laying 011 tho
floor. He seemed surprised when he couldn't pick it up and looked it all
over, with his head ou one side like a bird. Then he carefully bit all tho
string away, but still he couldn't get the nut And what do you think he did?
Why, he broke the shell and took out the meat and put it In his pouch and
carried It away.
"Now. don't you kiddies think that chipmunk was pretty persevering?
And, Jack, don't you think you can keep right on pulling weeds even if Jt pi—
a little tiresome?"
■ IV«V
Ha Seemed Surprised
When He Couldn't
Pick It Up.
1
Coiffure Cap for Modern Dancing
COIFFURE) caps Bre almost a necee-1
slty for those light-footed young |
women who dance the airy and the j
rather acrobatlo etepa of the modern
dances.
Here are two from Carller of Paris
that are attractive and becoming to
the youthful face» they are pictured
with, and even more becoming to older
faces that belong to equally energetlo
dancers.
The foundation of the Orst cap Is
of elite measallne or other light weight
and highly lustrous fabric. Over It «
rather heavy lace oap le placed. A
rosette made of tinsel petals anil α
tinsel cord finish the decoration,
The ca» U ^çonjlped to the head by
an elastic oord, which adjusts It firmly
to place.
The »«■— /wp.l" ""Aie ct » heavier
ι Ilk. w'
it It Is arranged In folds, and Is, ii
fact, a sort of oriental turban whicl
seta close to the head and falls, wltl
much grace, to the nape of the necli
It Is Impossible to keep the hail
confined during the buoyant steps and
frolicsome springing about in which
the new dances abound. These llttlo
caps have proved the best solution to
the difltouity of keeping the head neat
looking at the danoiug party.
There are many other designs In
cups, made of beads or of tuile or of
bended und spangled materials. In
fact, the designs are almost as numer·
ous Re the steps that are daaced.
There In uo limit to tbe latterj ever,
one tnveuts one for himself and his
partner and presents It to the devotees
ot dancing with as wueh satisfaction
as a ralniw Ukes lu a masterpiece el
bli w{,„ 4UUA BOXTOMi.*^'