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'THE FCHO’S FEATURE DEPARTMENT
J. |S3 iVI “&. | S' I m£S*m ~| I J I ~l Whai’ Well Womeri j&y* ■ ■ ’ : •■ * v.yiv.;. v .v:v " .... \ > . ■ ?%, Afll \rn \ \ A £I i_ Vv^p | '-;■' ■ l>/ ■ViV XN *$EjT r : — ~-• '‘- ; . VI H \i> :: Consider the Maid of Honor. When in the course of June events it becomes necessary for the bride to proceed to the altar, she is a wise woman who makes the most of her maid of honor. Let the girls who pre cede her stateliness be arranged like the May In costumes that befit their youth and the dignity of their mission, and let the dress of the maid of honor be varied just enough to accent her presence and add another interest to the spectacle. Those who take upon themselves the delightful task of designing costumes for the wedding procession, have been prodigal of ideas this year. But as one mind they seem to have settled on pale pink for the garb of maids and flower girl. The pink is a mere blush of color through net or lace, or in love ly georgette crepe, and it seems that nothing else could be quite so pretty. Bridesmaids gowns of the net-top I What Can We Do? + Just now it is likely that every good American woman is asking herself a question, every day, and will continue to ask it until she has found the answer. The question Is; “What can I do, now that my country is at war, to help? What shall be my part and how shall I play !t with credit to myself and to the ad vantage of ray community?” Probably the answer lies closer home than most of us imagine. The first thing we women must learn is—to not be terri fied. Some of those who are dear to us—dearer than life, perhaps—must follow the flag. We must school our selves to be willing to see them go and acquit ourselves as beseems first-class women. There is no use shaking hands with trouble until we meet it. but if we must meet it. let us meet it bravely. The women of France have made a glorious record for themselves and we shall not be less courageous. We can conserve food and clothing against the time of need. Every house wife who saves foodstuffs and elimi nates all waste in her own household is doing a patriotic duty, and there fore it is nothing less than ill-bred to tolerate waste at this time —or any other time, for that matter. In rural communities women can preserve and can and dry more food for use next winter than ever before, and something In excess of the needs of thoir own families. They may be called upon to help those less fortunate than them selves In the future, those who are powerless to make provision In this way. In some communities house wives have already banded together to can and preserve fruits and vegetables to be put on sale when there is a mar ket for them. This is in excess of the food each provides for the future use of her family. Clothing is also to be conserved, es pecially that made of wool. This doesn’t mean that it Is to be hoarded, but that a use is to be found for it when the times comes, and that sub stantial garments are not be thrown away simply because fashions change. Now is the time to be frugal—in order to be generous. Who knows what the fate of France would be but for the frugality of its people? Then there is a great work to be done for the American Red Cross. Money must be raised, hospital sup plies provided, bandages made — and tvomcn must do this work. They are laces, worn over underskirts of pink georgette, leave nothing to be desired in beauty. The laces are forty inches wide and not expensive. Dresses of plain net with lace medallions set in, or strips of lace joining the breadths in the skirt, are used instead of net-top laces by way of variety. Nets and raa lines are the features of this year’s bridesmaids’ gowns along with the choice of pink as a background. A scarf, hat and bag of pink geor gette crepe, trimmed with small, silk hand-made roses, make up a set for the maid of honor that will enrapture her and all beholders. Let us suppose her in the same sort of go\a® that the other maids wear, with this addition, she will be placed in the right way. And if there are no other maids, a set of this kind ought to fortify any girl to the point of bearing the responsi bility of attending the bride alone. It will cover her with glory. ready and willing, and thousands of them will find comfort in devoting their energies to work of this kind. Tassels of All Kinds. Tassels are used on afternoon frocks as well as on party dresses. Chinese tassels, which are usually made of green, black and blue, with possibly a bit of Jade at the top, give color to a dark gown. One is worn at the girdle or one at each side of the hips. Tas sels are worn in every way, but they are not always Chinese. Some are made of colored crystals, of pearls, of rhinestones, of jet beads, of colored silk floss and some of them are ap parently the kind that are sold in the upholstery departments. It seems to be the growing fashion to put some kinds of a tassel at each side of the girdle, so that It will hang just in front of the hips. Evening wraps are tied across the chest, with wide stream ers that end In tassels; medieval sleeves have their points heltf down by tassels; trains are weighted with a tassel to keep them on the floor; some of the new high shoes have tas sels at the top in the European fash ion, and tiny tassels of ostrich feath ers or curled silk are used on deep collars. New Boots for Sport. For walking boots plaid effects are shown, and with the golf shoes go knit ted socks which turn back just un der the knee. One of the most in teresting of the golf shoes Is the “Scotch brogue” with a kiltie tongue, an adaptation of a model that has long been worn by English golfers. The tongue, which is sewed to thei shoe on either side and ends about the top in a fringe, prevents water, burs, etc., from getting inside, while a strip of rawhide between the inner and out er soles, makes the sole waterproofed. The counters are on the outside. Lace. It is almost impossible to find plain white net which is of a mesh fine enough to allow of its use in mending delicate lace. The problem has been solved by the purchase of plain “foot ing,” which can be had in very fine net Its Invisible selvage is an advan tage, as Is also the fact that a small piece can be purchased instead of a “double width” strip of the net by the yard. ... WIDADOfSMNCI H w* BUDS’ SECRETS. “Some of the trees,” said Daddy, ‘were talking about themselves softly.” “ ‘lt’s so nice to n be welcome,’ the ii f°\ tiny buds were II V saying. ‘When we /w\ X. f yawn and bud — f 1 J for budding with f (f us is the same as /VVV)\L| f yawning with y Grown-Ups and> V\f Children when Y, V tii they are thinking J/t*? of getting up in i the morning 1 /A I they like to watch A Little Fairy us - t)f course Happened Along. That makes us very happy!’ “ ‘Yes,’ said another bud, ‘it is so, nice to have them like to see the green, for we are such a pale and light green when we first wake up. We are really still half asleep.’ “Just then a little Fairy happened along. “ ‘Tell me, buds,’ she said, ‘why you take so long to come out into leaves? When people get up, it is usually with a bound and a jump—though, of course, sometimes it’s not.’ And the little Fairy looked quite sad for she didn’t like to think of lazy people. “ ‘But you are different,’ said the Fairy. ‘Leaves, buds, flowers, grass and all such things always have rea sons for what they do. Won’t you tell me your reasons?’ “The leaves, or rather buds, seemed to grow a little larger. For in truth they were swelling with pride that the Fairy was talking to them. “ ‘We do so enjoy being liked,’ said the little bud who had grown the most. ‘We love to be encouraged—helped along.’ “ ‘But how can anyone help a bud?’ asked the Fairy. ‘l’d be only too glad to help, but I don’t know how. Won’t you tell me?’ “ ‘The Sun encourages us by shining end smiling at us. The South Wind whispers secrets to us and we are helped so much by the secrets —for the South Wind tells us such lovely things. And she promises us more sunshine, more warmth, more brightness. And then there are the clouds and their promises. They tell us they will not forget about the April showers. They pever have, and 1 don’t believe they ever will.’ “ ‘Ah, yes,’ said the other buds, ‘how we do love the April showers.’ “ ‘And,’ the first bud continued, ‘it is so glorious to burst into bud and bloom again after a long winter when the branches of the tree are bare, that we like to do it slowly and enjoy ev ery second of it. Besides, the tree has been so used to being lonely that it would be too much of a shock if jve came forth all at once. We just peep forth first of all and tell the tree that we are coming, for spring is here.’ “ ‘Oh, how nice,’ said the fairy. “ ‘And then,’ said the bud, ‘we whis per some more and we say that soon we will be in our best spring suits of green and make the tree look very beautiful.’ “As the bud was talking the Sun looked down to listen, for he wanted to hear what the bud was saying, and What the other little buds were think ing. “The south wind was blowing gently and she stopped to wave over the tree and hear their secrets while she told them some of her favorite ones. “ ‘Let’s see a little more today,’ said the other buds, and the one who had been talking to the Fairy said: “ ‘Yes, we will peep forth a little more today. The Sun is so kind, the South Wind is so good, and we must see you a little better while we <f talk to you.’ 0 “So the buds / came out further P / than they had on a nd. rif F .any day and they \]Afhll I looked so fresh and green and y* fU ya \ ySf “ ‘Ah, how young 1/ I feel,’ said the &’ \ i/K ‘ A little bud. ‘“We all feel so young, too,’ h\V\ vC said the other ikH Vv \sA V liud f- ~ South Winds Whl*. “‘You are all Socrots. wonderfully young,’ said the Fairy. ‘You are buds, wonderful spring buds, and you’ll soon be leaves I’ “The buds came forth a little more find smiled gently at the Fairy to show her how pleased they were at the kind things she was saying to them, and when they smiled a little more green showed. “The Grown-Ups that day said, ‘How far the buds came out today. They’ll oon be leaves if they keep coming out at this rate.’ “But the little Fairy knew the se crets of the buds.” The Golden Tomorrow. It is easy to believe in that golden tomorrow. To young people particu larly, the future seems bright with promise, no matter what the com plexion of the present. But It should be remembered that tomorrow- is likely to have a strong resemblance to to-day, and that the future is made golden by ardent work in the present—Girls 1 mipanion. THE SEA COAST ECHO, BAY ST. LOUIS, MISSISSIPPI The KITCAm CABIAEAA When you get into a tight place and everything goes against you, until it seems you cannot hold on a minute longer, never give up then, for that is just the place and time when the tide will turn. —Harriet Beecher Stowe. SEASONABLE DISHES. This dish may be served hot with tomato sauce or cold, thinly sliced. Veal Omelet. Put E three cupfuls of cold cooked veal through the food chopper,' with one slice of salt pork, add three crackers rolled fine, one beaten egg, two tablespoonfuls of butter, a teaspoonful of salt and a little pepper and nut meg. Mold in an oblong loaf, put in ft pan with a little cold water, rub over the loaf with softened butter and sprinkle with crumbs. Baste while roasting and serve when the crumbs are brown. Planked White Fish.—Clean and split a white fish and put it skin side down on a well buttered plank one and a half inches thick. Sprinkle with salt and paprika, lemon juice and melted butter. Cook the fish in a hot oven until tender. Garnish with hot mashed potato forced through a pastry bag. Brown the potatoes slightly be fore serving. Caper Stuffing for Fish.—Take three slices of bread and a slice of salt pork finely chopped. Add a tablespoonfui of butter, one teaspoonful of capers, one-half teaspoonful of sweet mar joram and stuff the fish. Cucumber Cream Sauce for Fish.— Whip one cupful of cream until stiff, add a tablespoonfui of vinegar, salt and paprika to taste and continue beat ing. When stiff enough to hold its shape fold In one pared and chopped cucumber. Hollandaise Sauce for Fish. —Wash a half cupful of butter in cold water, using a wooden spoon to press out the water. Put one-third of the butter in a double broiler with the yolks of two eggs and a tablespoonfui of lemon juice. Place the saucepan over iiot water and beat constantly until the butter is melted; then another third of the butter, beating as before; as it thickens add the last third with the salt and seasonings needed. Onion Cream Sauce for Meat. —Make a rich white sauce and add a cupful of boiled onions chopped fine, season well with salt and pepper and serve with veal, mutton or poultry. Pressed Veal —Cook together three pounds of veal, one onion sliced, two stalks of diced celery, one tablespoon fui of sugar, one and a half tablespoon fuls of Worcestershire sauce, two tablespoonfuls of tomato catchup, two teaspoonfuls of salt. Half a cupful of minced mushrooms are added to the meat after it is cooked and chopped. Moisten with enough of the meat stock to mold, then pack into a bowl and cover with a plate. One who claims that he knows about It Tells me the world is a vale of sin: But I and the bees and the birds, we doubt it. And think it a world worth living In. —Ella Wheeler Wilcox. A DAY WITH THE OMELET. We have begun to take courage again at the price of eggs and to see times when , an with eight to ten eggs unless they are cooked as small omelets, for too large a one is apt to be tough and either under or over done. Four eggs makes a good-sized omelet to be successful. Italian Cheese Omelet. —Separate whites and yolks of three eggs, add three tablespoonfuls of water, a pinch of salt and a dash of pepper to the yolks, beating well. Whip the whites until light and stiff but not dry, stir in the yolks lightly and put into a hot buttered omelet pan. When ready to fold sprinkle thickly with a well flavored cheese, fold in half and place In a hot oven after sprinkling with cheese. Remove when the cheese is melted and sprinkle with finely minced parsley. Celery Omelet.—Beat the yolks of two eggs, add two tablespoonfuls of cream, two of chopped celery, and salt and pepper to season. Fold in the well beaten whites of the eggs, cook in a hot buttered pan until lightly browned underneath, then place in the oven to finish on top. Fold and turn out on a hot platter. A rich white sauce may be served with this, making a most satisfactory luncheon dish. Bread Omelet. —To a cupful of bread crumbs add one cupful of cream or rich milk, one tablespoonfui of butter a little nutmeg and salt and pepper to taste. When the crumbs have ab sorbed the cream add three well beat en eggs and fry in a well bnttered pan. Jelly Omelet. —Beat the yolks of three eggs, add a fourth of a cupful of sugar, two tablespoonfuls of milk, one fourth of a teaspoonful of baking pow der mixed with one-half tablespoonfui of flour, a little salt and a fourth of a teaspoonful of vanilla, and the whites of the eggs beaten stiff. Cook as any omelet, cover with jelly and sprinkle with powdered sugar before folding. Be false and falsehoods will haste to you; love, and adventures will flock to you, throbbing with love.—Maeter linck. MORE GOOD THINGS FOR THE TABLE. Some of these dishes may find favor, adding variety to the diet and furnish ing new combina \ ** ons - Chili Stew.—Cut D) * n pieces, or grind, one and a half pounds o f round steak. Add to it one and a half s tablespoonfuls each of olive oil and butter, add six tablespoonfuls of chopped onion and one clove of garlic, fry until a light brown color. Add one and a half tablespoonfuls of Wor cestershire sauce, and three tablespoon fuls of chili powder, stirring well. Pour in enough hot water to cover the bottom of the frying pan and cook with the meat 15 minutes, then add three cup fuls of tomato. Blend one and a half tablespoonfuls of flour with some of the tomato juice, add to the stew and place in a casserole to cook well cov ered for an hour. Serve with rice or noodles. Spring Salad.—Mix together three cupfuls of finely shredded cabbage, half a cupful of diced apple, one fourth of a cupful of diced celery, one cupful of grated pineapple, all mois tened with boiled dressing and served on lettuce. Fish Souffle.—Make a white sauce of two tablespoonfuls each of butter and flour; when well blended add a cup ful and a half of milk, cook until smooth and add to this a teaspoon ful of grated onion, a tablespoonfui of minced parsley, and a large can of fish flakes which should be picked apart with a fork. Beat three egg yolks until light, add to this mixture and then fold in the stiffly beaten whites. Bake in a buttered dish until firm in the center, then serve at once with tomato sauce. Fried Chicken de Luxe.—Sift a fourth of a teaspoonful of baking pow der into the Hour in which the chick en is rolled before frying. Beat one egg, add crumbs and baking powder, beating well; then dip veal or any meat to be breaded in this mixture, frying as usual. This method gives a richer crumbing than simply egg with crumbs. The man who is really accomplishing something does not have time to stand around telling about it. GOOD THINGS WORTH TRYING. There is so little variety used in the preparation of tongue, that this recipe may appeal to the one Bwho is fond of change. Tongue With Blackber ry Jelly.—Cook a fresh tongue until very tender in water containing a teaspoonful of mixed pickle-spice, one or two bay leaves in addition to those in the package, and a few dry celery tips. When very tender, re move the skin, trim off the root end and stick the meat with a few cloves. Place in a buttered baking dish, dust with salt and pour over a glass of blackberry jelly or jam, a cupful of raisins that have been softened In the juice of a lemon and cooked un til tender in a cupful of water. Baste often and bake 20 minutes. Serve hot or cold. Kidney Beans With Oxtails. —Soak two and half cupfuls of kidney beans overnight. In the morning rinse thoroughly and put into a large kettle or saucepan with two tablespoonfuls of sugar, a tablespoonfui of salt, a fourth of a teaspoonful of soda, two large onions chopped, a third of a teaspoonful of pepper, and a quart can of tomatoes. Boil 30 minutes and then add two oxtails well cleaned and cut up. Simmer for four hours. This dish will serve a large family. A half cupful of chopped, freshly roasted peanuts added to creamed po tatoes, just as they are ready to serve, makes anew dish of creamed pota toes, A few peanuts added to a pota to salad improves that also. Cream Orange Sherbet —Boil to gether three cupfuls of water, two cupfuls of sugar and a little yellow from the rind of an orange fov five minutes. Remove the rind fend chill, then add a half cupful each of lemon end orange juice; freeze slightly, turn in a cupful of cream or rich milk and finish freezing. Orange Biscuit —Make small dainty biscuit from rich baking powder bis cuit dough. Grate the rind from an orange and press out the Juice. Dip as many lumps of sugar In the orange juice as there are biscuit and plunge each lump into the center of each bis cuit, sprinkle with tho grated rind and bake in a hot oven. Serve hot or cold. iteggiE BEmm and CviKivafiorv. ' v V, : -.- v ; : r . A Good Planting Arrangement of Roses for the Small Suburban Home. ABOUT PRUNING SHRUBS By L. M. BENNINGTON. In pruning shrubs it should be re membered that there are two classes: One produces the flowers from buds formed the previous season. Another class from buds on the new wood of the present season’s growth. Weigelia, lilacs, syringas, golden bell, honeysuckles, deutzias, dogwoods, privets, viburnums, rhododendrons, kalmias, azaleas, daphnes, and the flowering currant, peach and crab, an dromedas, Japan quince, and hydran gea are some of the most generally used shrubs that flower on the last season’s wood, and in pruning any of these at this season the following buds will be cut away. Roses, burning bush, altheas, hyperi curn, hydrangeas grundiflora and pani cxilata, aruorpha or false Indigo, ge nesta, colutea and robiua all flower on the present season’s growth and in most cases they will flowe* more free ly if severely cut back. In pruning, be careful to make the cut close to the trunk. To prevent in jury to the tree, first saw- through large branches from below, six or eight inches away from the trunk; then saw from the top a few inches nearer the trunk until the limb falls. Then make anew cut close to the trunk. This will prevent splitting and possibly tearing away a part of the tree. In pi'uning small limbs and shrubs, make the cut just above the bud, ABOUT PLANTING SEED. If you soak your seeds in water for a few hours, preferably warm water, they will germinate more quickly. Some seeds require this treatment. Large, hard-shelled seeds like canna, require careful filing to break the tough, outer cover, but extreme care must be taken not to injure the germ. The sowing of fern spores on a brick, covered with just a sprinkling of earth, is an interesting garden study. By keeping the brick in a pan of water sufficient water is supplied. Cypress vines will stand quite warm water poured over the seeds 12 hours before planting. It is scarcely profitable for the am ateur to raise most of greenhouse plants or similar delicate ones, though geraniums and a number of the larger seeds are as easily managed as a pansy or an aster, and one can get a good variety at a small cost. A good rule is to plant a seed twice its own depth, and in case of small seeds it is essential to have the ground finely pulverized. OLD-FASHIONED BOUQUET Yellow Rose, Violets and Narcissus. MAKE THE GARDEN NEAT. Too much stress cannot be laid upon neatness In the garden. If faded leaves and fallen flowers are allowed to accumulate, the charm that should characterize it is gone, and no amount of bloom can make up for the lack of rare -9 thus made manifest. THE AMATEUR’S GARDEN. By ELIZABETH VAN BENTHUYSEN Do not begin by planning u larger garden than you can possibly care for. Gardening is a great joy, but it entails much hard work and it should not be contemplated in a light vein, for while the results are worth all the effort given to it, many back-aches are the portion of the young and inexperi enced tiller of the soil. There is, fortunately, a class of an nuals which might well be called “standbys,” the kind which bloom well under almost any condition. These are the kind I would advise the ama teur to work with. Early sowing of seed enables the plants to get a good root system. Have a large bed of nasturtiums. They are easy to grow. Petunias are also beautiful and easy of culture. The petunia may be made to renew itself by going over the bed in Au gust and mowing off the top of every plant. In a short time new shoots will be sent up and from these, during the lat ter part of the summer, you may ex pect flowers quite us tine in all re spects as those of early summer. In order to keep nasturtiums bloming throughout the season, do not allow seed to form. It is often advisable with nasturti ums to cut off a good many leaves In order to give the flowers a chance to display themselves. Do not use too much fertilizer in the cultivation of this plant, as rich soil induces the development of luxuriant growth rather thn the production of large quantities of flowers. The garden that is without the an nual phlox is missing a great oppor tunity for the display of beauty. This plant is one of the very best we have for massing. It is rarely satisfactory when grown in small quantities or as a single specimen. Exquisite in combination are the soft yellows, pinks and white varieties. If you are fond of ribbon gardening effects, this plant lends itself to it ad mirably, There are other colors, red, scarlet, lilac, all good by themselves but not effective when used in con junction with the more delicate tints. Cosmos, were it not for its late-flow ering habit, would be one of our most popular flowers. But unless it is pro tected, it Is pretty apt to be injured by the early frosts. If you are willing to protect it around about September 20, by ail means plant it. For cutting, these flowers are su perb. In the long spell of pleasant weather, which so often follows the early frosts, it is a most desirable ac quisition to the flower kingdom. For a hedge, there is nothing more handsome than zinnias. These grow to a height of three and four feet; they branch freely from the ground up, and every branch will bear flow ers by the dozen—large, small and medium— and few flowers la the gar den will give such a combination of color. One of the strongest arguments to urge for the selection of this plant is its easy culture. It will grow as read ily as cabbage. In planting for a hedge, let the plants stand about 18 inches apart, GERANIUMS ORNAMENTAL. Beds of geraniums are exceedingly ornamental, provided they are kept in tidy condition. This can be done by keeping all flower trusses picked off. If the faded flowers are allowed to remain. I know of no plant that can take on a more unsightly, slovenly look. Of course all the buds in a truss do not develop at the same time, and one does not like to destroy undev el oped flowers, but the clusters can be made to look clean and attractive by pulling away from them all flowers that have passed their prime and taken on that bedraggled look which so detracts from the sightly appear ance of everything else in the bed. Unless one has a great number of plants, this can be done In a short time. It will be found much easier than going over the bed and cutting out all the faded flowers, as is sometimes ad vised.