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THE CONNECTICUT LABOR PRESS IN WOMAN'S REALM Bits of Interesting Things for the Housewife and the Home of the Wage-Earner, Contri buted by the Ladies Into Whose Homes The Connecticut Labor Press is a Welcome Visitor ECONOMIZING ON r CHILDREN'S FOOD By Emelyn L. Coolidge, M. D. In feeding young Children we have to consider the future quite as much as the present; they are undergoing constant development, and to provide for sound bones, muscle and nerve tissue we must supply the right kind of food for the , growth of all these parts. ' Children positively must have a variety of food elements. There is no greater mistake than feeding a child a decidedly one-sided menu. Take, for example, the child who has been given too much starchy food very often too much sugar in the diet will produce the , same symptoms, so we may consider these together. The child fed on this sort of diet is usually very fat, but the flesh is flabby, the skin very white, the abdomen very prominent, the bones often curved badly, and the child per spires frequently and theji catches cold on the -slightest provocation.. He is list less, has headaches and. frequent attacks of vomiting or diarrhea, with fever and restless nights. A different chain of symptoms is seen in the child who has been fed on too much fat. Here the skin has a muddv tinge, the tongue is' coated, . there are dark circles under the eyes, the breath is foul, and the bowel movements are very light or show particles of undi gested fat. Vomiting and diarrhea may ' also be present. The child who has had too much pro tein is apt to be thin and nervous, and often has headache and coated tongue also. . There is no doubt that it is expeasive to feed a child in the most approved style, but there are a few,changes we may make to lessen the -cost and at the same time not injure the child. Let us take' the chief articles found in model diet lists for children and see what we can do to find less expensive substi tutes: - Milk. Never buy cheap milk ; . if necessary give less in quantity, but have the quality always the best. Most chil dren who have a varied diet will need a pint or even more of milk daily, and very often it is admissible to substitute one glass of buttermilk, which is cheap er than sweet milk, for the same amount of sweet" milk once daily." Some chil dren who take fats badly do much bet ter on buttermilk1 entirely. Soups. If you have a garden of your own, very nourishing and very inex pensive vegetable soups may be made for children. Even if vou must buy vegetables they are usually cheaper than meat, and in summer, at any rate, vege table soups or purees are. better than animal broths. If you are at the sea shore fish chowder or clam soups may be given to children over two years of age if they agree. ... ....... ! I Meatsir GrowmgerQIdren need si little meat, say twice - weekly at least, but at dther times eggs, fish and the . soups that contain a large amount of protein may be substituted. In - some parts of the country one article will be , less expensive than others. Soups that are the best meat substitutes are lentil soup, soy-bean soun and legume soup. . Any one of these with a green vege- and butter; and with either fruit or a simple milk pudding makes a suitable dinner for a child several times weekly when meat is not used as the main article. V egetables. Some green vegetables are essential ; spinach, carrots, young tender beets, peas and beans in varoius forms are the best to select and are apt .toie fairly inexpensive. Starchy vegetables, such as potatoes, rice, mac aroni and spaghetti are needed in small quantities at least To get .the most crrrA nut r f fAtiAA . 1- T 1 xl in 'their jackets. ' Cereals and Breads. There ar no good substitutes, but to get the most food value out of the cereals cook them very thoroughly, and if cereal flours are used for cereal jellies try to get stand ardized flours. Whole-wheat breads and crackers are usually best for young chil dren. Bread must not be given when . T -a t I- ci ii can. j--css siarcny iooa man is usually given would be better for the average child. ... Fruits. ... These are essential, but the cheaper ones may be used. If cooked they usually agree better with young children, and the small amount of sugar used is permissible in most cases. Fruit juices may be' given raw. Fats. These are obtained from buti ter, a little ; bacon or milk, and are needed in small quantities by most chil dren, i hey should, never be given in excess. 4 ATTRACTIVE BOUDOIR CAP. A most attractive boudoir cap can be made by cutting a round crown of double net . Gather one side of a strip of net two yards long and seven inches wide. Sew it to the round crown. At the other side fold and make a casnig for an elastic. Sew a lace edging two inches wide around the net, applying it without any gathers, as it will be sufficiently full when the cap is drawn up with ' the elastic drawstrings. The crown is finished with a narrow lace edging, which is slightly fuller as it is sewed in place. The crown can also be decorated with embroidery, some with colored silk floss, or it can be left perfectly plain. Ribbon or tinv ribbon flowers, sewed to the casing, will produce a very lovely cap. BREAD TRAY AND PLATTER SET xou.can make a bread tray and plat ter set when you are tired of making doilies and center pteces. The bread trajr doily is, of course, quite small and is intended for the inside of the tray. The platter doilies are larger and are intended i to rest under the roast or steak plate. These sets may be made in several ways. One very beautiful set was of pink linen, with five petaled blossoms and formal leaves worked in solid stitch. Connecting the blossoms are little iines of eyelets. The edges of the doily are straight and buttonholed stitched and this, in turn, is edged with cluny lace. The lace about the . larger doily is about two inches in width and that about the smaller platter doilies one inch. The lace used for the doily plat ter should be f rom vone-half to three quarters of an inch in width. FRILLED VEST AND COLLAR ii n mi 4 Charming vest and collar of frilled embroidered cream net. It will add much to any one-piece dress or tai lored suit. LATEST FASHIONS IN BRIEF Braiding Is More Popular; Angora Used n Sport Hats; Butterfly . Bustle Drapery Worn. Braiding is becoming moire and more popular for all sorts of embroidery. One of the prettiest fans imaginable is the white ostrich mounted on amber. A very chic design for a suit shows a mandarin embroidered coat worn with a plaited skirt The satin frock with sheer chiffon sash is a favorite and the fancy is a charming one. ' ' , " It Is predicted that metallic trim ming is to be much, in evidence on the' new fall blouses. Angora will be much ; used on fall models of sport hats of ' the better type, while cire' satin In all colors Is again returning to favor.- The soft flowing artist's tie bow, placed on a draped turban, with the loose ends hanging down and touch ing the" left shoulder. Is today the most striking small hat trimming. The butterfly hustle drapery Is pretty for evening wear, but with a persistency which is astonishing women generally have declared for the straight frock, which Is always grace ful, comfortable and usually easy to wear. . -t oj. HOW PANAMA HATS ARE MADE. Virtually every inhabitant of San Pablo, Colombia, is fron childhood an expert weaver of hats. We were told that in all the history of the town, says Harry A. Franck in the Wide World Magazine, only one boy had been too stupid to learn to weave. The government telegraph operator of San Pablo had a record of six hats a week the year round. That was prob ably at least double the average output for very few worked with such marked industry. The overwhelming majority are amateur weavers. The boy in need of spending money, the village sport who plans a celebration, the Indian whose iron-lined stomach craves a draft of the fiery cana, the pious old woman fearful of losing the good will of her cura, all fall to and weave a hat in time for the Saturday market. 1 he straw is furnished by the toquilla plant, a reed somewhat resembl ing the sugar cane in appearance. If left to itself, the plant at length blos soms but in the form of a fan-shaped fern. Once it has reached this stage, however, it is no longer useful to the weaver of hats. For his purpose the leaves must be gathered while still in the stalk. The green layers that would have expanded later into leaves are spread out and cut into narrow strips with a comb-shaped knife. The finer the cutting, the more expensive the hat. Between the material of a two-dollar and a fifty-dollar panama there is no difference whatever, except in the width of the strips. Boiled and laid out in the sun and wind, these curl tightly togeth er. They .are then bleached white in a sulphur oven, and are sold to the weaver in the form of tufts not unlike broom straw or a bunch of prairie grass. The weaving of the panama begins at the crown, and the edge of the brim is still unfinished when the hats are turned over to the wholesale - dealer. Packed one inside the other in bales a yard long, they are carried on mule back to Pasto. The more skillful workmen bind in and trim the edges. They are then placed in large mud ovens of beehive shape, in which quan tities of sulphur are burned. Next they are laid out in the back yard of the establishment to bleach in the sun ; they are rubbed with starch to give them a false whiteness ; and finally men and boys pound and pound them on blocks with heavy wooden mallets, as bent-on their utter destruction. They toss -them aside at last, folded and beaten flat, in the form in which they appear eventu ally in the show windows of our own land. . DOES THE EATING OF ICE CREAM OR PIE INTERFERE WITH DIGESTION? No! The eating of ice cream along with cake or pie leads to the formation of "a more satisfactory gastric juice than is produced when cake or pie is eaten without the ice cream. There is apparently little basis for the claim that ice cream, because of its low tempera ture, interferes seriously with diges tion in the stomach by checking the activity of the glands which manufac ture the gastric juice. It must, of course, be borne in mind that ice cream, under favorable circumstances, is a rich food which itself requires a mod erate time for digestion. In fact, it is one of the most nutritious of desse, due to tis high content of fat and sugar. It is rather low in protein, however. Frozen bustard stimulates the stom ach much the same as ice cream and is digested in about the same time. , TO MEET FASHION Beauty s Sacrificed by , Paris Women for Style.' Many Are Willing to Disfigure Fea tures in Order to Follow Pre vailing Mode. T. Not long ago, states a Paris corre spondent in Vogue, In one of the crowded theaters of the boulevard, a fair-haired woman, sitting several seat in front of me, bowed. "But why should she speak to me," I won dered, for it was no' one that I knew. Presently, however, wrapped in superb sables, she left her chair, and when she was quite close to mej I realized with amazement that It was the glor ious Martha, once famous for her daz zling beauty and animation. How appalling that any woman should be willing to so disfigure her self In order to follow the mode ! From a perfect oval, her face had become so elongated that her chin' projected, and there were perceptible hollows be neath . her cheek bones. Since it Is the fashion to be thin, there are cer tain women who, although they pos sess beauty so rare that it should be considered a sacred charge, will be come absorbed by this stupid craze to reduce their weight. This Joes not apply to one wonJtm alone, for there are eight or ten in every group who change from day to day, and are cer tainly far from improved. Often the appar4fct plumpness of a woman is, in reality, the result of un wise selection of frocks. Too many among those who would be considered Irresistible fail to understand that they cannot gown themselves in the same style as their exceptionally slender friends. It is merely a matter of re alizing the proper and becoming line, whether one be slim or Inclined to rounding curves. More than ever are women affecting ornaments for the hair. It Is even i possible to wear diadems and ban deaux of a sort of frosted passemen terie made entirely of imitation dia monds. Even women who possess most beautiful jewels do not hesitate to appear, wearing one of these orna ments, with a result that Is truly sur prising in its effectiveness. . It may be because the search for them through the old parts of Paris is found to be amusing. One has to make one's way through a crowded street full of delivery wagons, enter a workman's house, clamber up a stair case that is falling to pieces, where finally one discovers the counter be hind which a smiling shopkeeper dis plays the marvels of her boxes. These creations made of imitation stones are copied exactly after the models of the great jewelers, and everyone from the most fastidious duchess to the most modest bourgeoisie who longs to Im itate her, has climbed the terrible dark staircase to capture the head dress which will make her as fascinat ing as Cleopatra or Catherine of Rus sia. ! WHY SHOULD MONDAY BE WASH DAY? Ever think about it ? Well, it is be cause back in 1682 the private houses of London were supplied with fresh water only twice a week. One of these days was Monday, and Monday has been wash day ever since. FEMININE NOTES OF INTEREST a 1 It is a curious fact, if you. will look around, that a boy ;under 15 is, gen erally speaking, handsomer than a girl. The reason for this is that the boy's form is more like that of the mature woman than that of the girl. But be tween 18 and 25 the case is reversed and the girl is more, beautiful than the young man. Then once more the con trast is reversed and a man between ,40 and 60 is apt to be more handsome than a woman, for the average woman by the neglect of the laws of health and exercise becomes earlier too rotund t or too angular, while the man, with exer-v cise, Keeps nimseii nt. Give a girl a chance to . say one bright thing to you, and comment on it, says a writer, and she will love 30U more than if you had said a hundred bright things to her. ' The waste of breaf is inexcusable, since there are numerous ways of con verting stale bread into nourishing and palatable dishes. . To keep another man from kissing his wife the Bongo man in South Africa adopts a most effective method. The lower lip of the woman is extended horizontally till it projects far beyond the upper, which is bored and fitted with a coooer plate or a nail ; sometimes by a ring,and at other times by a stick of wood the size o fa match. Of course the method is extremely effective so effective, in fact, that the husband can not kiss his wife 1 A widower was deeply grieved when his wife passed away, and he had sculp tured on her tombstone : "My" light has gone xut." Then he married again, and he went to Bishop Potter and suggested that his remarriage might seem to be at variance with the inscription. "Don't you think I had better have it taken off of the stone ?" he asked. , "No," answered the bishop. "I'd just put under it, 'I have struck another match.'" - DOES EATING ICE CREAM FOLLOWED BY COFFEE CAUSE DIFFICULTIES? No! The temperature of ice cream ranges from 18 to 21 degrees Fahren heit, whereas coffee at 122 degrees Fahrenheit is about as hot as one wish es to drink. The drinking of hot cof fee after ice cream raises the tempera ture of the food substances in the stomach and thus lessens the pooling effect of the ice cream upon the stom ach walls. Digestion, therefore, pro ceeds more quickly when ice cream is followed by hot coffee than when coffee is taken. If a hot drink is not taken to assist the body in raising the stom ich temperature to the normal point the bod must use its own heat to bring about the temperature change. Nearly 30,000 small calories of heat are re quired to raise the temperature of half a pint of ice cream from 19 degrees Fahrenehit to the temperature of the body. On" the other hand half a pint of ice water at 50 degrees Fahrenheit may be raised to the temperature of the body by less than one-third that amount of heat. BOTTLING YOUR FRUIT JUICES What do you drink in hot weather, or use as a beverage for afternoon and eyening refreshments, not only in hot weather but throughout the year? Have you ever used fruit juices ?y They are made, these fruit juices, from soft fruits and berries, from citrus fruits, such as oranges, lemons and grapefruit, and from apple cider. The economical part about it is that you do not have to buy bottles for the juices. Any bottle which you happen to have in the house will do. Old catchup, pickle, olive, ginger-ale, grape juice bottles any bottle, in fact, that will hold a pint or over is' quite satis factory. The juice is pressed out of the raw berries or fruit, strained, placed in "a kettle and slowly heated to 210 degrees Fahrenheit a temperature just below the boiling point. The bottles into which the juice is ' to be poured should be washed and placed in boiling water to sterilize. Pour the hot fruit juice into the hot sterilized bottle up to the shoulder of the bottle or within two inches or two inches and a half of the top, and stop the bottle with a cotton cork. This is made by placing a ' small tight roll of cotton in the center of an oblong piece and rolling it into a cork to fit the bottle. This cotton stopper acts as a tanglefoot for bacteria and dust. Melt ed paraffin or sealing wax may be pour ed on top of the cotton,' or a cork in serted if one can be found to fit. , After the. cotton stopper is adjusted before paraffining the bottles or adjust ing corks place the bottles on a wire or wooden rack in a boiler or fruit can ner; the canner should be deep enough to allow the water to come just above the level of the juice in the bottles. The water must have free circulation under and around but not above the bottles. Be sure that they are so ar ranged that none of them will tilt or fall while in the boiler. Placing a wire fnne or wooden slats crisscross in the' boiler will keep the bottles from toppl ing. The water in the boiler should be cold when the bottles are put in, and heated to the simmering point, which is 180 degrees Fahrenheit ; it should ' remain at this temperature for 30 minutes. This is one of the most important steps in the preserving of fruit juices, because the' delicate flavor of the fruit isjost if it is cooked at too high a tempera ture. x The water should never go, above the simmering point, and if this seems to a oof In Accordance with the Policy Adopted by ihe New Haven Trades Council it is Our Duty to Co? operate with Those who Co-operate with Us. Consult this List Carefully before Making any Purchases. 1 Every Concern Represented Here Wants Your Trade Enough to Bid for It Directly Through Our Own Labor Newspaper. . ( I i AUTOMOBILES The Howard Company, 228-260 Boule vard, near Kimberly Ave. " The, White Motors Co., 266 Crown St AUTOMOBILE ' GARAGE The Howard Company, 228-260 Boule vard, near Kimberly Ave. AUTOMOBILE SUPPLIES The White Motors Co., 266 Crown St; AUTOMOBILE TIRES & TUBES A. E. Ailing Rubber Co., 7-9-13 Church St. Orange & Elm Tire Co., 53 Elm St. Save 40 to 50. Central Automo bile Tire Co., Cor. College and Crown . Sts. BAKERIES Chamberlain, "The Cruller Man," 147 Temple St. , . Morys (Barker System) Bakery, 392 State St BANKS Connecticut Savings Bank, corner Church and -Crown Sts. First National Bank, 40-42 Church St Mechanics Bank, The, Church - and Center Sts. Merchants National Bank, State corner Chapel. National Savings Bank, 145 Orange St. New Haven Savings Bank, Orange cor ner Court St Union & New Haven Trust Co., The, 57 Church St BOOTS AND SHOES Besse-Richey Co, 784 Chapel St Cummings & Frawley, Boston Branch Shoe Store, 845 Chapel St Sorosis Shoe Co, 814 Chapel St BUILDERS SUPPLIES New York Plumbing & Masons Sup ply Co., 43 Dixwell Ave. CAMERAS City Hall Pharmacy Co, ' The, 159 Church st, next to vity naa. CARPETS AND RUGS Bullard's, 91-97 Orange St W. B. Hall, 458 to- 470 State, near Elm St Window Shade Co, 75-81 Orange St "C. E-Z" GAS LIGHTS Gas Co.'s Appliance Dept., 70 Crown St. CHECKING ACCOUNTS First Natioanl Bank, 40-42 Church St Mechanics Bank, The, Church and Center Sts. Merchants National Bank, State Con ner Chapel. , , Union & New Haven Trust Co, The, 57 Church Si CIGARS The Gillespie Drug Co, 2 stores, 744 Chapel St, and 63 Chapel at CLEANERS AND DYERS West Haven Tailoring: Co, 499 Camp bell Ave, and C-rove at. CLOTHIERS Besse-Richey Co, 784 Chapel St' TTvmati's. Trie. 18 Church St J. Johnson & Sons, "The Live Store," 8i-8y Church at. COAL The Howard Company, 228-260 Boule vard, near Kimberly Ave CONFECTIONERY The House of Hasselbach, the home of home made candy and ice cream. Under new management, J. A. Ueliowes, Mgr. CRULLERS Chamberlain, "The Cruller Man," 147 Temple St DIAMONDS The Bijou Jewelers, The Store of Quality, 32 Church St v- DRAPERIES Window Shade Co, 75-81 Orange St harm the flavor it is better to cook it for a longer period of. time at a lower htat for instance, 40 minutes -at a tem perature of 165 degrees Fahrenheit. In preserving citrus fruit juices, such as oranges, grapefruit and lemons, or apple cider, the temperature should not go above 150 degrees for 40 minutes, as the flavor of these juices is spoiled when they are cooked at a high tem perature. " When the juices 'have been properly sterilized push the cotton stopper be low the rim of the bottle and then seal with paraffin or wax. A cork may be inserted if preferred; if the cork is exceptionally porous, dip the end "tntO; paraffin, in order to make the seal com plete. Do not remove the cotton stop per from the bottle, as it should be tight enough to fit into the neck without touching the liquid, and is easily re moved with a wire when the bottle is opfiied. Soft fruit juice: PJIck and wash the fruit thoroughly. Crush with a spoon, or mash through a potato ricer or fruit press. Strain, add half a cupful of sugar to every pint of juice. The sugar is not" necessary to preserve tile juice and is added merely as a matter of taste. Pour the juice into a preserving kettle and slowly heat it to 210 degrees Fahrenheit, or just below the boiling point. Be sure the juice does not boil, as this will spoil the flavor. Pour the juice into a hot sterjlized bottle to within two inches or two inches and a half of the top, so that it comes just about to the shoulder of the bottle. Make a cot ton stopper -and insert it in the bottle. Place the bottles bn a wire rack. .in a deep boiler of cold water ; the water in the boiler should come above the level of the juice in the bottle. Heat the water to a temperature of 180 degrees Fahrenheit, known as "simmering",- and j keep it at this heat for. 30 minutes. If the water is allowed to boil the delicate frmt-jice flavor is destroyed. Remove the bottle at the end of the 3Q minutes, push the cotton stopper down into the bottieVseal with paraffin or wax. or stop the bottel with a tork. Turn the bottle on the side to make sure it does not leak, label and store it. Any soft-fruit juice strawberry, black berry, mulberry,elderberry, gooseberry, cherry, grape can be preserved in this way. Tell a woman,- casually as itwere, says air authority on the fairTsex, of the effect of her beauty or intelligence on a third party, and it will win her to you more than a bushel of your own best compliments. Concerns Who Are Trades Council's Co DRUGGISTS The City Hall Pahrmacy Co., 159 Church St, next to City Hall The Gillespie Drug Co, 2 stores, 744 Chapel St and 63 Chapel St , DRY GOODS Sugenheimer & Sons, 15-19 Church St EDISON PHONOGRAPHS t The Edison Shop, The Pardee-Ellen- -berger Co., Props.j 964 Chapel St ELECTRIC LIGHT The United Illuminating Co, 128 Temple St ELECTRIC POWER The United Illuminating Co, 128 Temple St ELECTRICAL SUPPLIES New Haven Electric Co, Wholesale and Contracting, 50 Crown St Retail Store, 940 Chapel St EXPRESS Connecticut Co, Express Dept,x Com merce Su. New Haven. EYEGLASSES Fahy, Optician, 148 Temple St, Liberty Bldg, Next Olympia Theatre. FIRE BRICK MFRS. The Howard Company, Manufacturers, 228-260 Boulevard, near Kimberly Ave. v ' FLOOR COVERINGS Bullard's, 91-97 Orange St Window Shade Co, 75-81 Orange St Boston i Furniture Co, 821 and 823 Grand Ave. FLORISTS John J. McQuiggan, 123 hurch St (opposite the Green). S. H. Moore Co.; 1054 Chapel- St, Phone Liberty 3740 and 3741. The Myers Flower Shop, 936 Chapel St FLOWERS BY TELEGRAPH Delivered anywhere S. H. Moore Co. 1054' Chapel St, Phone Liberty 3740 and 3741. FURNISHINGS Besse-Richey Co, 784 Chapel St J. Johnson & Sons, "The Live Store," 85-89 Church St Pager's, 6-8 Congress Ave:, and 741, Grand Ave. - . FURNITURE Bullard's, 91-97 Orange St ' -r W. B. Hall, 458 to 470 State, near Elm St S. Stein, 57 Broadway. Boston Furniture Co, 821 an1 823 Grand Ave. FURS AND FUR WORK The Friend E. Brooks Co, 125 Church St GAS HEATERS AND RANGES Gas Co.'s Appliance Dept., 70 Crown St. GROCERIES E. Schoenberger & Sons, 615 Howard Ave, 339 Grand Ave, 360 State St, 11 Shelton Ave., 151 Dixwell Ave, and 28 Congress Ave. GAS WATER HEATERS Gas Co.'s Salesroom, 70 Crown St. Send for Booklet. HABERDASHERS Dan Carroll, 172 Temple St. HARDWARE N. T. Bushnell Co, 289-295 State St HATS Besse-Richey Co, 784 Chapel St Hardy Hat Co, 216 Meadow St J. Johnson & Sons, "The Live Store," 85-89 Church St Pager's, 6-8 Congress Ave. 4 and 741 Gran dAve. FISH Baked Blueflsh, Sea Trout, Etc. Have the fish cleaned and split and the backbone removed. Brush a baking pan . with drippings ; lay the fish in, skin side down; dust with salt, pepper and flour; pour over two tablespoon fuls of melted butter or drippings and half a cupful of milk; place in a hot oven and bake for from 20 to 25 min utes, or until nicely browned. Remove to a hot platter, sprinkle with chopped parsley, and garnish with slices of lem on dipped in chopped parsley. Two tablespoonfuls of melted butter with two tablespoonfuls of chopped parsley may be poured over the fish. Boil, drain and mash potatoes; arrange them in a border around the fish wtih a tablespoon, then sprinkle the entire dish with paprika. Broiled Fish All fish are broiled in the same way : Prepare the fish as for baking; brush a broiler with bacon or ham drippings; place the fish in the broiler, - the thin parts on top of each other1 (otherwise they will burn). Turn the broiler often until the fish is well done. Put the fish on a hot platter, cover with two table spoonfuls of melted butter' to which have been added salt and pepper to taste and one tablespoonful of lemon juice. . Garnish with parsley or water cress and lemon. Small Fish Can Be Baked Scale the fish and, remove its' head; then split it and remove the center bone ; cut away the small bones along the edge of the fish. Wash and dry it between pieces of cheesecloth". The - fish must never remain- in water after it has been scaled. Brush a. baking dish with drip pings, put in the fish, its skin side down ; pour the.tomato sauce over it and bake in a hot oven for from 25 to 30 min utes. Before serving, sprinkle with parsley. EVER HEAR HOW CONSOMME CAME TO BE MADE? Well, to chew one's food wasn't good manners during the reign of Louis XVI in France, so his cook invented various soups so that folks could eat without chewing. The union label makes woman the strongest as well as the gentlest of God's creatures. MOTH Members of the New Haven - Oberative Campaign HEATING APPARATUS PD7ELESS FURNACES Caloric Furnace Co, 67 Elm StNew Haven. HOME MADE ICE CREAM The House of Hasselbach, the home of home made candy and ice cream. Under new management, J. A. ; DeBowes, Mgr. . . HOT BREAD HOURLY Mors (Barker System) Bakery, 392 State St ICE CREAM The House of HASSELBACH, 796 Chapel St ' ' JEWELERS The Bijou Jewelers, The Store of QualityT32 Church St Samuel H. Kirby & Sons, Inc, 822 Chapel St ; ' ' LADIES' BOOTS AND SHOES Cummings & Frawley, Boston Branch Shoe Store, 845 Chapel St Sofosi9 Shoe Co:, 814 Chapel St LADIES' OUTFITTERS Braus Cloak & Suit Co, 813-817 Chapel St ... Hyman's,- Inc, 18 Church St LAUNDRIES SHIRTS AND COLLARS The Nonpareil Laundry Co, 271 Blatch ley Ave. MACARONI MFRS. New England Macaroni Co, 445 Chapel 'St. MASONS SUPPLIES The Howard Company, 228-260 Boule vard, near Kimberly Ave. MEATS E. S -.hoenberger & Sons, 615 Howard Ave, 339 Grand Ave, 360 State St, 11 Shelton Ave, 151 Dixwell Ave, and 28 Congress Ave. - MEATS AND VEGETABLES Rowland Bros, -475 Campbell Ave, West Haven. MECHANICS' TOOLS The John-'E. Bassett & Co, 754 Chapel St and 214 State St - N. T. Bushnell Co, 289-295 State St The C S. Mersick & Co, 290 State St MEN'S FURNISHINGS Hyman's, Inc., 18 Church St MEN'S OUTFITTERS Besse-Richey Co, 784 Chapel St MILLINERY Sugenheimer & Sons, 15-19 Church St MISSES' AND CHILDREN'S SHOES Sorosis Shoe Co., 814 Chapel St MOTORCYCLES Indian Motorcycle Agency, 108 Court St MUSICAL INSTRUMENTS The Edison Shop, The Pardee-Ellen- berger Co, Props.. 964 Chapel St Roy J. Ward, 176 Temple St PAINTS OILS VARNISHES The Booth & Law Co, 35 Crown St H. M. Hodges & Bro, 2 stores, 952 Chapel St., and 290-292 York St PAINTERS SUPPLIES The Booth & Law Co, 35 Crown St The F. E. Spencer Co, 237-239 State St PAPER HANGERS' SUPPLIES New Haven Wall Paper Co, 33 Crown St. PHONOGRAPHS And RECORDS The Edison Shop, The Pardee-Ellen- herger Co, Props, 964 Chapel St Roy J. Ward, 176 Temple St THE STORY OF A SLICE OF BREAD In many homes one or more slices of bread are thrown away daily. Some times it is a stale quarter or half a loaf. Do you know Thai: a good-sized slice of bread weighs one ounce, and contains about three-fourths of an ounce of flour? That if in the 20,000,000 homes in our countrv a slice of bread is wasted dailv. then, say, 14,000,000 ounces, or 875,000 pounds, or enough flour to produce 1,000,000 one-pound loaves of bread, is wasted daily? That in one year this aggregated waste is 319,000,000 pounds of flour, or 1,500,000 barrels, or enough for 365, 000,000 loaves of bread? That it requires 4H bushels of wneat to produce a barrel of ordinary flour ? That if 1,500,000 barrels of flour, are wasted nearly 7,000,000 bushels of wheat are wasted? That our country "produces an aver age of 149-10 bushels of wheat an acre, and if the average waste in your home is a single slice of tread a day, the en tire wheat product of 470,000 acres is wasted a year ? ' That, in addition, there are wasted the time and energies of an army of farmers, railroad and flour-mill men, bakers and many others involved in the handling from farm 'to waste, to say nothing of the money, machinery, light, fuel, freight-car, railroad and other transportation service? You do not- believe this? Then make an honets test, by ascer-v taining the average daily waste in your neighborhood, and .you will find that, whether it is one slice a day or less, the average, when appied to 20,0001000 homes, will prove appallinsr and be al together too great to .be tolerated. MOST REMARKABLE MAN. You hear it said of this man and that man that he is "the most remarkable man in America." But who is there more, truly amazing than Thomas A. Edison ? . Take him right from his early child hood: , 'He was sent to school at six, was al-, ways at the foot of his class, and was sent home by the teacher, at the nd of three months, as being "too stupid" -to stay in school. Those three months were all the schooling that Edison ever had the rest of his early education he got from his mother. N Read The Labor. Press Labor's paper. CkoM' PHOTOGRAPHIC SUPPLIES The City. Hall Pharmacy Co, 159 Church St, next to Gty HalL Fahy, Optician, 148 Temple St, Liberty Bldg, Next Olympia Theatre. PICTURES AND FRAMES H. M. Hodges & Bro, 952-Chapel St PLUMBING AND HEATING Wm. Keane & Son, 31 Broadway. PRESCRIPTIONS The Gillespie Drug Co, 2 stores, 741 Chapel St, and 63 Chapel St RECREATION Inquire Connecticut Co, Trolley Trips Savin Rock, . Lighthouse, Momaoguin, RUBBER BOOTS AND SHOES Alline Rubber Co 7-9-13 Ortn-rh : New Haven Rubber Store, 819 Chapel 5t Youlhart Rubber Co, 4 Washington Ave. RUBBER CXOTHTNTt . Ailing Rubber Co, 7-9-13 Church St incw naveniiuDDer atore, 819 Chapel St i. RUBBER & OILED CLOTHING Youlhart Rubber Co, 4 Washington SAFETY DEPOSIT BOXES First National Bank, 40-42 Church St Merchants National Bank, State, cor- Chapel St ' , , k Second National Bank, 135 Church St, opposite The Green. SAVINGS BANKS Connecticut Savings Bank, ; Corner Church and Crown Sts. First National Bank, 40-42 Church St Merchants National Bank, The, State corner Chapel Sts. National Savings Bank, 145 Orange St New Haven Savings Bank, Orange corner Court St , Union & New Haven Trust Co, 57 Church St SPORTING GOODS Ailing Rubber Co, 7-9-13 Church St New Haven Rubber Store, 819 Chapel St STOVES AND RANGES Boston Furniture Co, 821 i and 823 Grand Ave. Bullard's, 9l-97Orange St W. B. Hall, 458 to 470 State, near Elm St " Wm. Keane & Son, 31 Broadway. TELEPHONE LOCAL AND LONG DISTANCE The Southern New England Telephone Co, General Offices, Telephone Build ing, 114-126 Court St, New Haven, Conn. X. THEATRES Poli's Bijou. Poli's Hyperion. Poli's Palace. TIRES AND TUBES Ailing Rubber Co, 7-9-13 Church St New Haven Rubber Store, 819 Chapel St TRUNKS AND BAGS John Brown, Inc, 153-157 George St, corner Church St WALL PAPER s- H. M. Hodges & Bro, 2 stores, 952 Chapel St, and 290-292 York St New Haven Wall Paper Co, 33 Crown St WATCHES The Bijou Jewelers, The Store of Quality, 32 Church St Samuel H. Kirby : & Sdns Inc, 822 Chapel St .