The Bridgeport times and evening farmer., 1921-09-23
Efficient Housekeeping
ANSWERED LETTERS.
By LAURA A. HERMAN.

61INS et A11NEzO
 getting married. What shall I give her as a wedding present."
 Answer-I would suggest one of shakers Cor glass with silver tops), card tray of silver. cut-glass vase or silver vase, silver picture frame to stand her bureau, eut-glass dish to hold olives Salted nuts on din ner table.
 Two Chums - Would you please | write an article on furnishing one room as a Ight-housekeeping room, so that it will look honey but not be too expensive? Also please write another article on furnishing two don't like the idea of just bed, dresser, gas range and table. We would also like to know what to put in our hus- bands lunch boxes?"
 Answer-Next Monday (sept. 26) I will publish an article in this col | umn entitled Furnishing Rooms for Light Housekeeping" This article will describe both one and two rooms furnished inexpensively for this pur-
 pose. Seno stamped. self-addressed envelope flor my printed article on
 '"The Carried Lunch,'' which suggests | lunch box foods suitable for all four | seasons and which gives recipes for a | few unusual foods mentioned. -to-Be-"Thank you for your | printed list on The Brides Trousseau
 and Household Linen After study | ] basing her Hope Chest on it. I am
 writing now to ask what the wedding | bouquet for an Otcober bride should | be mdae of '? And what flower should l be used for house decoration?" 1 Answer-White roses, sweet peas Or | lilies of the valley, separately or com
 bined, are used for the bridal bou- | uuet. White chrysanthemums, aSters
 or cosmos with maidenhair fern, aut-
 umn leaves or the green foliage of
 the flowers. are suitable house deco | rations.
 A Reader-"Please give recipe for | Mixed Pickles containing cucumber onions, etc"
 Answer-AIixed Pickles-12 large
 cucumbers, 1-2 peck green tomatoes,
 large white onions, 1 medium-siz l head of cabbage, 3 stalks of celery, ?
 red peppers, 2 green peppers, salt, l quarts cider vinegar, whole cloves,
 Italian peppers eff you like them), , l A. pound dry mustard. F ounce
 ground cinnamon, 11a tablespoons | black pepper. 1-4 pint grated horse | radish and F pint olive oil. Chop cucumbers fine after peeHng, then | chop green tomatoes, onions, celery,
 red and green peppers and the cab
 bage (do not use core). Mix these 1 and place a layer of them in a stone l crock; cover with a thin layer of l salt-alternating these two layers un-
 til the vegetables are used up. Press
 down, cover with a plate and a l "CAShl, iilh 4Sl SIaiu LSC1Nl | morning squeeze vegetables in cloth | till dry. Put cider over fire with
 whole cloves, mace, bay leaves and 1 hot peppers; mix dry mustard, ground
 cinnamon and black pepper and add | to the vinegar also. When vinegar | is boiling pour it over the chopped | drained vegetables and let stand till morning, then drain off this vinegar | liquid, heat it to boiling point and | once more pour it over vegetables for 1 24 hours. Repeat process once more, l then heat Vinegar-liquid again to | boiling point and add to it grated
 norseradish and olive oil and pour it | over vegetables. When cold, put in | jars and seal. (You may substitute
 other vegetables for those mentioned | in this recipe. if you wisf-as cauH- | flower for cabbage, beans for green | tomato, etc.
 Tomorrow-HeIps From Readers.