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mi.W, HM'.M'.V 7. 1"17.
THE lHE SGUTH BEND NEWS-TIMEL IfJM OOOJB It UU E2 13 Devoted to Women and Their Interests zzzS j Of The skilled l'rrnch chef will tri! )oj that th'-ro is a Fpocial sauce for eery ffparatp Iaii'l. He can provo It. too. Kvf'ii when the foundation Is tlio sarnf, h a'M a Mt of savory flavoring hre. or a ponpcon of melt cl buttT thTf, which makes It MiMty (Jlfferrnt in each rase. Tho home cook may not he able to vi "with the chef in variety and that skillful blndlnr whi'.-h makes the Perfect hnvrt', hut shf can at least t.et away from t lie lull round of Kravies. mint sauce, and white sauct-H which comprise the average knowlcdcre of this part of the menu. Jlero are some easily made sauces different one each day for two weeks which will pive a bit of spe cial j.s:t to the usual succession of ir.catj from which it 13 so difficult to vary. Volonte fiuce Melt two table fcP'KMis rf I. utter in k f-.iucepan; add two tablespoons o flour mixed with a quarter teaspoon of Fait and an eighth teaspoon of pepper; stir to a smooth paste; add gradually one cup of white stock while gtirring onstantly. Bring to the boiling pidnt and beat until smooth and gloHy. Cheec sauce Melt four table spoons of butter in a saucepan; add three tablespoons of Ilou.. stir to a smooth paste, ndd two cps of scald ed milk gradually, beating constant ly; add three-fourths of a teaspoon f salt, an eighth teaspoon of pep- r, and one and one-half cups of greated cheese. Continue stirring until the cheese la melted. Oyster sauce Wash one pint of oysters; strain the liquor. Put the liuuor in a saucepan, heat to the boiling point, and strain. Melt four tablespoons of butter, add four tablespoons of Hour, stir until smooth and frothy. Add gradually one cup of oyster liquor, while stir i.iiS constantly. Add one cup of hot cream nnd beat until smooth and flossy. Season with salt, pepper, and celery salt. Plump some oysters in ;m omelet pan in their own liquor, skim out at once and add to the sauce, rerve immediately. Sauce soubise Melt two table spoons of butter in a saucepan, add two tablespoons of flour mixed with a quarter teaspoon of salt, an eighth teaspoon of pepper, and stir until smooth; then pour on gradually one cup of chicken or white stock, stir rim, constantly. Parboil live minutes two and one-half cups of sliced onions, drain, and cover with boil ing salted water: cook until soft. Praia aaia and run through a stiainer. There should be one cup L. 1iNlHiN, England. In an inter- -tin article on "The Small Collector f ld t'.ik," which appeared in The 'onnoisst ur. Bred Roe, R. 1.. writes: It is frequently asserted that the oiintryside has long been worked dry. but even in these days of com-1 P-titivc search the reverse is con stantly proed to be the case. A cry few months auo a dog-kennel w.is brought to li'ht in an Bssex town made by some bucolic andale ut of rare lT.th century linen panels a mot pathetic sight for the an tbiuary. Bnouh remained to sere as specimens for the small collector of early oak. but how much or how ii any had been cut about or wan tonly destro.ved! . . . An equally re markable but hitherto unrecorded intame oc ui r d within the scope o: mj own observation, when four M;iiite l'th century chest panels were discovered in one of the home tounties. serving ;:s doors to a rabbit butch, the Und in the latter in stall' e being all the more extraord inary a the panels were carved w ith Ü.i'iilHiyint tracery, and furthermore adorned with the undefaced arms of trance modern One of the mot pleasant fields of collecting lies i:i the acquisition of odd panels not i...-diea. rarities of the scarce type v hich his just been mentioned, but ;h- nior i'1'sti'iu.iry waif from some best or cupboard which has gone 'ickety and been destroyed as a w hole. There are quantities of these still io be obtained, many of them of rieat h-aut of conception and ee- ition. ami f :11 of education for the '.nlont of design. But the market value nowadays seldoms bears the same ratio as what it did a decade i r two sine'. ne may still wander .-.iii'-m? the older quarters of Koueti ;;:d conjecture by what means it would 1 j.oisild for a small collec tor to a quire specimens of the f!am bo.iit pa:.e!s which decorate tho doors of ! .-rtaiii desecrated church es there. Some ;.e.rs ago an enter prising indiwdual. not altogether un connected with the blacksmith's tailing in that ancient city, realized tb;T such fragmentary specimens po-se-ed a monetary value. He procured and stocked a vast quan tity of examples, mainly Flamboy ant C.otiqV or Renaivsarce in char . . t r. tMi dow n dariüi; so-called .-wepitg impr-n ements in fat t. 1 : .. t i-a lly m.td" a i . rner in these ..ll;.-Tie s tap-, and tlun proceeded to dis o-e of them at the nt ry orb;t.it;t rate of eight ft. tie.-, a panel. Iu les than a cat's time the steck was nearly gone, ant on the lat occasion wlun I is;ted the place tl. !- Wus a ery sen-ii !e scarcity, the pt j. e rangitm as huh .is 4 tor u. single specimen. . . 'Humorous aspects are not un- Sauces There Is No of pulp. Add the pulp to the f.rst mixture with a half cup of hot cream, heat thoroughly, and serve. I tread saure Cook for a half hour two cups of milk in a doubl boiler with two-thirds of a cup of Jine stale bread crumbs and one .nion stuck with three dozen cloves. I! em ore the onion and season with a half teaspoon of salt, an eighth teaspoon of p"pper, a few grains of cayenne, anil a ,fw grains of nut mo?. Add three tablespoons of but ter, mix well, and pour around the meat, and sprinkle thickly with coarse bread crumbs browned in butter. Ilrown peanut-butter sauce. Melt two tablespoons of butter in a saucepan, brown richly, and add two tablespoons of peanut butter and five and one-half tablespoons of flour. Stir until smooth, continue browning; then add slowly two cups of chicken stock, ptill stirring con- stantlv. Reason with three-fourths ot a teaspoon of salt and a dash of pepper. Stir until smooth and glossy. I Olive sauce Melt four table- ' spoons of butter in a saucepan, add one slice of onion, and cook slowly until delicately browned. Ilemovo the onion and stir the butter until well browned; add Iie and one-half tablespoons of flour mixed with a half teaspoon of salt, a quarter tea spoon of black pepper and stir to a smooth paste. Continue browning. Add gradually two cups of brown stock, stirring constantly. Pare the and one-half tablespoons of butter, meat from one dozen olive pits, leav- a. dozen pepper corns, two cloves, ing it in one continuous curl. Cover and one spray each of parsley and the olives with boiling water and marjoram. Cook five minutes, stir cook five minutes. Drain and reheat ring constantly, until the butter is in the sauce. well browned and flavored; then add Cider sauce Skim off the fat five tablespoons of flour, continuing from liquor In the dripping pan, and the stirring. Now ad slowly one cup strain the liquid. To one cup of it of brown stock and one and one add one cup of brown stock. Brown half cups of tomato puree. Heat to four tablespoons of butter, add four the boiling point, strain, and heat tablespoons of flour, stir until well again to the boiling point. Pour hjended; continue browning, then pour tho liquor on gradually, w hile stirring constantly. Season w ith salt and pepper, and add a third of a glass of currant jelly, either red or black. Heat to the boiling point and serve. Sauce galli Cook one slice of onion, one small clove of garlic, and a bit of bay leaf with one cup of tomato until the tomato is well re duced. Rub through a strainer (there should be one cup of pulp.) Brown four tablespoons of butter, add the tomato pulp, and season with one tablespoon of Worcester shire sauce, one-half tablespoon of lemon juice, and two tablespoons of green pepper, finely chopped, which Pleasant Fields of Collecting frequently blended with the romance which small collectors encounter when enjoying the pleasures of the chase. A few month', before the commencement of the great war, f assisted in the acquisition of a very pretty Carolean dressing table in . . . the Chelmsford district of Ks sex. The piece in question was enameled white, and its top was cov ered with a strip of common Amer ican cloth; but in spite of those embellishments, as well as the fact that the table was elevated on struts of firewood to keep the damp from rising to the stretchers, its ;;ood pro portions ami lines were unmistak able. It was also undoubtedly a genuinto antique, though its com panion pieces were three modern abominations of iron. "An approach was made in due form. but. as is usual in such cases, the proprietress of the establish ment absolutely refused to move in the matter without her good man's consent. He was accordingly sum moned fiom his task of thinning an adjacent hedge, and promptly offer ed to sell the old table for two Smart Veil-Draped Chapeau ; ' V X V'-' By Ii I'tT Balm beach is this smart ic r-.xv . v,- r I x v.; room brim cleverly edged with fur. Brown Mlk net veils the entire hat and is held in place by a narrow band of silver ribbon and a dsinty cluster of velvet flowers. End has previously been parboiled 10 minute?. Add salt and cayenne to taste. Whipped cream horseradish sauce Mix one-fourth cup of fresh grated horseradish root with one tablespoon of vinegar, one-fourth teaspoon of salt, a dash of cayenne, and grated onion juice to season to taste. Cold in one-fourth cup of heavy cream beaten until stiff. Chill and serve on cold sliced tomatoes, told boiled fish, or thinly sliced mea Is. Currant jelly sauce Cut into tiny cubes the contents of a glass of firm currant Jelly. Sprinkle with a grat ing of orange peel and add two tablespoons of mint leaves finely chopped. Serve with mutton or lamb. Bacon sauce Melt five table spoons of rtrained bacon fat in a saucepan; add two tablespoon of flour, stir until smooth and cook one minute. Season with one-eighth teaspoon of paprika and salt to make savory. Add one-third cup of vinegar, diluted with one-half cup of boiling water, and stir Until it reaches the boiling point. Remove from the fire and add the beaten yolks of three esgs. Do not allow the mixture to boll after adding the yolks. Chill; thin with cream and serve with spinach, beans, corn, beet greens, and similar dishes. Saucca l'ltalienne Cook two table spoons each of onion, carrot, lean raw ham finely chopped with two around baked iish, and sprinkle both . fish and sauce with a tablespoon and . a quarter of finely chopped parsley. ' Bechamel sauce Melt one-fourth cup of butter In a saucepan, add one-fourth cup of flour, and stir until smooth. Add gradually one and oiHalf cups of highly season ed chicken stock, while stirring con stantly. Add one-half cup of hot cream and beat until smooth and glossy. Season with salt, pepper and a pinch of nutmeg. If a yellow sauce 1 desired, remove the sauce from the fire and .add the beaten yolks of two eggs diluted with one-fourth cup of warm cream. Do not allow the sauce to boil after adding the egg yolks. shillings down, In order to replace it with a new one. 'But you can't ex pect it to be carried to the station for that," lie added. This was only ieasonable, so an inclusive sum was pail to cover carriage, and the American cloth was ruled out of the bargain ia response to the dame's desire. The ex-proprietor . . . then inquired if we really liked such 'mucky old things.' An affirmative answer quickly produced a small j pistol from tne mans pocKet. 'i ve seen this kickin' about in the quick set hedge for weeks,' he volunteer ed, 'but never thought of liftin' it till today. You can have it for six pence.' "Yes! that little silver-mounted pocket 'barker, engraved with the monogram J. J.. and probably a custom house officer's weapon, had evidently lain concealed among the hedge-roots ever aince some des perate affray or smuggling raid early in the 19th century. What lost histories are those of the Carolean table and that cast-away Georgian pistol, and what imaginative ro mances might be woven round these lonejy forgotten relics!" V -4 ... s . ... ; : ' . Kact)iitniM. rcse linen chapeau with Its mush' hS'"-r- ' 1 1 c - . i . . ' V : . i . : . . : -5 ''-N, V 'ii f Charming Blouse of Georgette f--;--:.:'--:--, 'V- -v--. x C 1 -. : : - ' ' . ,1 i -'-v ' .... . . .- "1 ;:: t : ;.; V ! hm mj'm- 1 .;:-. - :: :v i W' Il,r r It acontciifto. Charming blouse fashioned in flesh Georgette crepe daintily em broidered in self-tone and outlined with black silk. Pin sucks com bined with one-inch box pleats, len d a delightful effect. Marmalade Making Home Industry "My! doesn't it smell delicious. and aren't you cheery and cozy here in this delightfully bright, white kitchen!" exclaimed the visitor, up on entering the workshop of Miss Mary A. MatCollom of Chicago, whose savory concoctions give pleas ure to so many people. The kitchen in itself is a pleasur able part of the marmalade making. It is done in white enamel to the dado, the whole place hardly larger than a kitchenette. But this com pactness is its virtue, for in this way the worker can sit at her larse table and reach her range and her sink to stir the savory mixtures, every now and again, as she labels and seals her tiny jars. Upon a drop shelf, snug up under her cupboards, rest dozens of tiny jars waiting to be filled. In a drawer of the cupboard are the labels. Just above these are kept all the para phernalia necessary to the concoc tion of the marmalade. Scarcely a step is taken to prepare the fruit, start it cooking, stir it, seal it and get it ready to pack away. Econ omy of steps is not the only form I of efliciencv manifest in the w ork. i-ach box of fruit which comes, and each box of jars, is made to carry- her prepared delicacies to her cus tomers. In this way no waste is possible. "By just such simple ways of sav ing I am able to meet the rising prices of staples and keep my mar malades at a normal price," she ex plained. "Yes, things are cozy here. I enjoy every part of my work. I have this lovely park out here to look upon, the sun pours in here nearly all day, and my work certain ly reflects the joy I feel and the beauty that is all about me. I nave always felt it possible to have an occupation where one could have a home, and be perfectly happy while doing the work. In this way my occupation is not just earning mon ey; it is getting and giving pleas ure as well. To do this I think it. Is j economy to do one's w ork under the most favorable circumstance, hav- j ing everything so arranged as to expend the leat possible time and j effort upon it, and do it well. "For several years I was in the real estate business, selling pecan groves. This took me to Florida often, and on one of these trips I saw multitudes of kumquats s-poil- I ing on the ground. I was told that . . i . i i i e al. there was nuie oemanu ior uns beauties. Tliis set me to thinking. I had always felt that they would make good marmalade. I got a friend to try them. 1 knew nothing about cooking, never having had a home to experiment in since a half grown girl. But I did not like my friend's recipe, so I experimented until I got what suited me perfectly. "For a year I did no more about it. Then I got some kumquats and went to work at odd moments in my landlady's kitchen. Then I did so well that I took samples of my goods to a large dining car com pany, and soon I had as many orders as I could handle without giving up rnv other work. I knew. I must do everything in a businesslike way, sol I had my trademark patented, and decided that, if I had ability to sup pert myself in a work which per mitted no thought of home. I could succeed in a work which would al low me to have what I have alwas wanted, n. home, doing what I really love to do. I had had experience in the business world. I knew how to approach people as a salesman, to 4 i '' umiiiii 1 had confidence that I could mar ket my own goods. I have always done everything about the business so far. I never take more orders than I can comfortably till. I always make it a point to fill those orders on time. Now this is not always easy, for often the jars are delayed, and that means careful business ma neuvering to order long enough ahead so that they will be ready when wanted. One has to look out for the Ingredients, to see that the fruit and other necessary parapher nalia are forthcoming when they re needed. "It is also necessary to be busi nesslike in keeping books, in get ting orders, in proper discrimina tion In prices, in knowing the needs of the market. For instance, one firm that ordered from me wanted orange and grapefruit marmalade, which I did not make. I at once knew that I could fine a recipe for grapefruit and orange marmalade in some such way as I had found that lor kumquat marmalade. I told the firm I could furnish them all they needed, and with this new line I was equally successful. I think half the battle is the joy I find in doing the work. "It is always interesting to me to see how one is always helped in all lamest work. When I once needed money to enlarge my business, I was able to sell a piece of property for a friend. At once, without my ask ing, that friend offered to loan me money. It was just what I needed Sizes 2)-2 to 1 1 $4.00 $5.00 $6.00 1 25 NORTH 4 Doors North of ElUworth'i. KENTUCKY SALAD. To make this novel dish, six things aro needed: a ring of mint Jelly, a grapefruit cup, lettuce leaves, three tomatoes, some cream cheese an! mayonnaise dressing. To make the mint jelly, use the following directions: Two and one half tablespoons of gelatine, 1-2 cup of cold water, 2 1-2 cups of Loillng water, 1-2 cup of sugar, 1-2 cup of lemon juice, one bunch of mint. Soften tho gelatine in the cold wa ter. Crush the mint, pour boiling wa ter over it, and strain. Add a very little (a piece such as the end of a vegetable knife point would hold), green vegetable coloring matter to the Juice. Add gelatine, sugar (un less to bo used with meat) and lemon Juice. Put on the fire and bring to boiling point, but do not boil. Pour Into a mold and let it chill for two hours. When set, turn out upon a plat ter or chop dish, already garnished with heart leaves of lettuce and to matoes cut in eighths. It takes four tomatoes for this. Around the tomatoes pile cream cheese that has been moistened with cream. Into the hollow of the mold of mint jelly set the grapefruit basket; fill this with the mayonnaise dressing. The basket is easily made by cutting the grapefruit hollow and giving it a handle cut from the other half of the fruit. Lemons or oranges may be used as effectively. The following recipe may be used for the mayonnaise: one teaspoon mustard, one teaspoon salt, one teaspoon sugar, a speck of cayenne pepper, two eggs, two table5poons of lemon juice, two tablespoon vin egar, 1 1-2 cups olive oil. Mix the dry ingredients, add the yolks and. when well beaten, add 1-2 teaspoon of vinegar. Add the oil gradually, at first a drop at a time; beat con stantly. As the mixture thickens, thin with vinegar or lemon Juice. Add oil and vinegar alternately un til all is used, stirring or beating constantly. Chill beforo putting in to the grapefruit basket. This re cipe makes a delicious dish for a luncheon, and is given by permis sion of the School of Domestic and Science of Chicago. Arts CARAMEL CHARLOTTE RUSSE. Caramelize 1-2 cup of sugar by boiling it with a little water until it is golden brown in color . Add one cup of hct milk and let simmer un til the csramel is dissolved, then pour on to the yolks of two eggs beaten with 1-4 cup of sugar. When the mixture thickens, add one table spoon of granulated gelatine, soaked in 1-4 cup of water. Stir over ice water until the mixture begins to set, then fold in one cup of cream, beaten stiff. Line a mold with pa per, letting the ends of the paper hang over the sides of the moul. Then set nugar wafers or lady fingers as a second lining. Place a spoonful of the cream mixture at the base of each wafer to hold it in place, then fill the mold to the top of the waf ers. Chill and serve. to buy my home, furnish It, and get the proper implements for my work, so that I could vork in every way under harmonious and propi tious surroundings. I believe half the enterprises fail because of lack of faith in one's ability to do what one has a taste and talent for. T believe that all our work, if based on the Idea of service, and don with the joy that comes from doing a thing well, must succeed." Large Feet Can Be Made to Look Smaller by having them fitted with "AUNT POLLY'S OUT SIZES." No sacrifice of style in these exceptionally corn able shoes. Made with ex tra fullness at the ankle and ball of the foot. Lasts are so skillfully designed that this extra width is not no ticeable. Here is a patent vamp, with cloth top, which will give you some idea of what we can supply in these un usual shoes. MICHIGAN ST. Easy to find and worth finding. I I Woman The Love Huntress By L,ouisc llciigcrs. I saw it quoted somewhere the ether day as rather in the light of discovery that "women bit as amorous as men.' they are. Much more were every (Jf course so. in fact. There can't be a man living suroly who doesn't know that nothing more amorous than a woman lias ever yet been invented. We are all polygamists at heart. Every woman, like Cleopatra, longs to embrace a ?.orld of men. A man to thoroughly satisfy the normal woman would need to have the arms of an octopus, the eyes of an Argus, the constitution of a Colossus, and all sorts of other things I can't think of comparisons for at the mo ment. Have you ever yet met the woman who didn't accuse her fiance of neg lecting her in the kissing line when the poor thing paused for breath'.' Have you ever i.ot tho girl who. fig uratively wasn't all over a man from the very moment he stopped talking about the weather and came a little closer to her than mere politeness demanded? Once a woman has been well and truly kissed she'll never rest until she gets into the line of kissing again. There may be wotnen I have read of them, some people even claim to have met them who mod estly hide from caresses as a violet entrenches itself behind its leaves. There are even women, I believe, who decline a man with thanks and tears, and beg him to present him self at the bank of another woman's heart. There are even women who want to be sisters to men instead of sweethearts and wives but all T can say is I have never yet met one- myself. It may be true that my friends are the wrong sort I'm net saying it, mind, I'm only anticipating criti cism; but, on the other hand, what of the other women I see daily in ii w 1 Too Dormg toe Month During the Month of January we will give a discount of "20 Tc" on all wall papers. This is the best time to buy, for soon prices on paper are bound to advance. Step in and allow us to show you what would be the most suitable for your room. THE I. W. LOWER DECORATING CO. 120 South Michigan St. 3SC sac A iL IL NEW YEAR We wish to thank all our patrons for their generous patronage during last year and wish for them and their friends a prosperous 1917. We will continue to add to the happiness and profit of our friends during the present year by laundering FAMILY WASHINGS AT 6c A POUND. SUCK'S DRY Ci Bell 117. 126 S. tube and train, restaurant and the ater? A blind nnn could s that even' one cf thtso was a love huntress or. tho trail for male scalps (at lent. I suppose tho scalp, although quit an unneces-viry addition to love, should le included in the r.uf.t). an 1 the man, poor beast, has bttle or t.o chance to escape. I'm not sure, mark you. that he wants to, but, even if he did. I d-'ti't tee how hs could. Man is only human, and the. modern Diana's cr'stmn so effec tive. Yhrn birds and brasts court, you know, it's always tho male that has to do the work, but where men and' women are concerned tho process 1? reversed. Iff the girl who goes out and has a look around and then jtett busy. On the whole, though, men have no need to complain. It's ever so much nicer to kiss a girl who melts in your arms with ardor and bvo than a girl who feels about as cold as an Iceberg. cunnFn crumpets. Scald two cups of milk In a dou ble boiler; to a quarter cup of melt ed butter ndd a quarter cup of corn starch, a quarter cup of flour, and a half teaspoon of salt; mix well and add to the scalded milk. Cook i ; minutes, stirring constantly. Add the yolks of two eggs slightly beat en and a half cup of cheese cut in to small pieces. When the cheese i melted, pour into a "buttered shal low pan and cool. Turn on to a board, cut into squares, place on a pan, sprinkle with a quarter cup of grated cheese, and brown in th oven. Serve on crackers. A good way to remove iron mould is to sprinkle the stain with lemon Juice and then expose it to the suu and air. This process may need ti be repeated several times, but it will eventually bring the Iron mould risht out. Vit 1 t '"ri - It . HAPPY LAUNDRY km EANING CO MAIN ST. Home 5117