Connecticut western news., 1916-08-17
Of Interest to Women
TABLE DECORATIONS AND HOME
 TRIED RECIPES.


 For summer luncheon the blue and white Japanese cotton scarfs and doilies (which can be bought very cheaply) used on polished table, and laid with few odd bits of old blue china, together with white, or yellow for different courses, is most effective. A center piece of yellow flowers, ar ranged sparingly in simple basket of brown wicker and candle shades of same lined with yellow shading vel. low csndles, completes a most attrae- tive and dainty table.
 An artist who planned a luncheon for friend who had quite exhausted ideas for table decorations, arranged center piece of "still life," combining small and harmonious colors Tn vegeta. bles and painting the favorite vegetable of each guest on a small card, as place cards. namely for one, radish with its green leaves; another a green pep. per, another tomato. and SO on. When the guests gathered about the table many delightful adjectives, amid roars of laughter were indulged in, and all enjoyed the novelty, giving much credit to the hostess.
 For the dinner tor supper) table did you ever arrange for the centre piece, over a snowy damask cloth, a linen dolly embroidered in white, or table mirror (which has quite had it's day, though still ~fective) in centre. with just one perfect full blown rose, with stem and leaves, reposing gracefully re. I'm alS Ina rafl nf four or two rose colored shaded can- dles, placed conventionally near outer edge of dolly? Try it some time by way of change.
 Many people gather daily around the (what should bel festive board and eat their meals in silence, partly because there is nothing new and fresh in growing plants, or flowers to please the eye and call forth pleasant exclama- tions. Many are content to see the same old conventional fernery (half killed by the stea n and heat from the food) day in and day out. No wonder indigestion predominates under sunh conditions-andy yet they do not know why.
 ICED COCOA.
 As summer beverage occasionally to take the place of iced tea or coffee, try iced cocoa. For one glass, take one teaspoonful of cocoa, tpreferably Baker'sl stir tA paste with one tea spoonful of sugar, and three of milk, fill glass one. half full of rich milk tor creaml generous amount of shaved ice and just before serving shake we'll. As for milk punch one.hslf teaspoon ful is sn improvement
 TOMTAO BASQUE SOUP.
 Take one can of Tomato Soup. empty in sauce pan also same amount of water, have l pint of milk in another pan. When each come to boil, pour together in larger vessel. Add tea. spoonful of soda, beat we'll while boil ing and serve, with squares of buttered toast, passed at table.
 SOALLoPED RICE.
 Line baking dish with cold boiled rice, put layer in bottom, then layer of American cheese, broken in small pieces, alternate layers of rice and cheese, filling dish and leaving cheese for top, dot with bits of butter, and pour over all a beaten egg, let bake in moderate oven S,hour, until top Is a golden brown. This makes delicious supper >dish on cool night and also takes the place of meat.
 A delicious relish to be served with any chafing dish delicacy, consists of thin slices of toast sprinkled with finely chopped green peppers, and covered lightly with mayonnaise. These dainty bits leok very appetizing served in sandwich basket, nestled among nasturtium leaves, and occasion. ally flower, matching the table color scheme.
 For the afternoon tea table if you cannot get English mullins, butter thin toast tea biscuits split in halves, they are deliSious.