New Britain herald., 1917-12-15

young scnOOlg1rl Is or 1elr, OfnA~ mented with simple band of Eros- grain ribbon and streamers.
 ITEMS OF INTEREST TO WOMEN. !.
 No part of ham should be wasted. The rough ends can be ground creAmed and served on toast for breakfast, and the bone can be boiled With cabbage.
 Cookies should be put in cloth lined stone jar when hot if you would keep them soft. ~
 Grease stains can be removed from of an egg. ssgs x.
 The ends of paraf1in candles can be melted, strained and used for satu- rating dust cloths.
 The informal evening gown has quite high neckline.
 Many of the new small hats turn abruptly off the face.
 Save all quart berry baskets--they are convenient to plant seeds in when spring comes. Never forget, in these times Of economy, that 1t is safer to pay the provisioner than the doctor. 38$ V s dark colors for their separate waist3 The back of the dress is receiving The flavor of lettuce is so much l improved if the lettuce has been on ice for several hours before servinas
 When the shell of squash is too hard to pare, boil them until tender and scrape the soft part from the shell. E.
 A quarter teaspoonful of cinna1npnl added to each gallon of chocolate ice cream greatly improves its flavor 3 Mocha sauce is made with 1-2 cup butter beaten to cream, and I 1-2' cups of confectioner's sugar beateYl into 1t. Laat, beat In black coffee drop by drop uhtil II u dark enough.
 Delicious cheese croutons are made by spreading eliQos of bread with butter, then laying cheese on top of the butter, and toasting brown in the oven. Serve with stewed fruit.
 Very good tablo syrup can be made by boiling one csap of brown sugar and two cups of jWa4or., Boil until 1t. will almost spin | thread, add a little baking soda and put into jar.
 Many different dosoerts can be made with ladyf1ngers, whipped cream and different fruits. For instance, line sherbet glass with laAyAngers. i'll the \ center with whipped cream and place on top canned stravb6rries or any fruit
 Cold meat minced and mixed with an equal quantity of ma1hod potatoes, made into a loaf and porforated 50 that pieces of bacon can be rolled An put in the holes, then placed in a/ /pt and baked to nice brown, n one <3es,, licious way of serving left-over me- Af.sN
 To make cream droaAanRS boat II ( &5 cup cream and IA tteaspoonfh.l oalt until firm. Then beat in ? .tablespopn-s fuls tomato catsup.
 Leftover dishes are more calg shan simple ones because 1t takoo n much to make them palatablo. N
 stewed celery put into a baking q fish covered with grated cheese and baked: is good luncheon dish. < Hard boiled eggs, combined with finely chopped sweet peppers seasoned " and moistened with mayonnaise.
 An aluminium strainer that stands ,n its own feet in the sink is a handyg hing to have for washing lettuce. etc.
 In furnishing a room two-thirNdS of to one-third of decorative 5alue are the right proportions.eS
 To make sausage pie take pound ' pork sausages large onion, large omato and some boiled potatoes. Boil he sausages for few minutes, then tut them into halves. Fry the onion n slices. Put 8 layer of sausage at he bottom of pie-diDh and cover with a few slices Of tomato, a sknaiis l,aan&ity of onion. and little pepper ', I3- rnnna% 1avAa4a Nf an,,an vo fnnn a&naa