Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1919-07-11
FOR WOMEN READERS,

When buying meats see that they
have a good color and are well notified
with fat.
Cream Salad Dressing: Blend together
one and one-half teaspoons each, of salt,
sugar. and mustard. To these add one
egg, slightly beaten, two and one-half
tablespoons of melted butter, three
fourths of cup of cream, and lastly
one-fourth cup of vinegar, added very
slowly Cook in double boiler, stirring
until it thickens, strain and cool.
When buying such fruits as oranges
and grapefruit, the weight is good
test. the heavier the better.
Beet and Cabbage Salad: To two
cups of boiled beets, cut in tiny cubes,
add one pint finely shredded cabbage.
Moisten with cream salad dressing and
parnish with hard.cooked eggs and cell
cry tips.
A fine shield from the hot sun when
reading. working in the garden or rest
ing, is large umbrella tied to the han
die of a pitchfork. The fork is stuck
into the ground anywhere you wish and
YOU are left in the shade.
A trimming feature noted on some
of the bingham frocks this summer is
that of extending the organde collar
into a sash that carries around to the
back and ties there in a knot.
Cream of Celery Soup: Cook one
bunch of celery, cut in pieces, in two
and one-half cups white soup stock until
tender. Rub through sieve. Scald
one tablespoon minced onion in one pint
of milk. remove onion, and add to stock
Thicker with two tablespoons of butter
and three tablespoons flour. Add one
cup cream, season to taste.
When YOU have agreeable neighbor:
why not do as two cnterprsing house
keepers do who have small family an6
like fresh cake2 Each bakes a cake il
turn, dividing with the other. In thi:
way they always have fresh cake anC
the work is divided.
Apple Lemonade: Cook until tender
diced apples, including the skin anC
cake, in enough water to cover. Strain
through a jelly bag, add a cupful OF
sugar to each cupful of juice, bring t.
boil; then cool. For each glassful O.
apple lemonade use half a cupful of thu
apple syrup, the juice of half lemon
and water and ice to fill the glass. Serv
: with a candicd cherry floating on top
Pour corn mush while hot int
| ,rrnoep1 hnI ,inu DowIar caOc aud who,
the muSh is cool it will slice in nice, uni
form slices.
When baking tomatoes. or peppers, pu
them in muffin pans and they will no
lose their shape.
A small ego heater and a rotary crear
whip that will lift into a cup is grca
convenience for beating one egg or
small amount of cream.
). Pineapple Whip: Take a cup of graf
cd pineapple, heat with cup of suga
t and a cup of cold water and let simm,
a 10 or l. minutes. Soak tablespoon G
gelatin in 1-2 cup of cold water Will
n the above is cooking. Mix this with tn
= hot pineapple on taking it from til
of eggs beaten stiff and beat all till
begins to harden thick. Pour into
mold to harden. Serve with whppe
r cream and maraschino cherries.
1t often happens at this season this
7 the traveller docsn t remain long enoug
:, in one place to have her suit or dre'
u pressed. but she can always appea
neatly and well dressed if she will carr
. in her hand baggage one of the lit
- boudoir electric irons.
Strawberry Mousse: Hull, wash ar
y drain | quart of Strawberries, add
U coffee cup of graduated sugar and mas
'e thoroughly. Use 10 pint of thick crea
10 and IA as much of cold milk beatC
stiff and add 70 the swcetened berriC
e. Put into mold with a tight cover al
81 pack in an ice cream bucket or anv pa
+ in parts crushed ice to ! part of ROT
lc salt for hours, when it will be reat
to serve.