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The Seaforth News, 1927-09-08, Page 6ENVI'RONMNIENT ESSENTIAL FOR CHILDREN Elsie F. hartack, I was paying a week -end visit to ing. Betty had a plate end mug all covered with fluffy yellow, chicks and; a :small knife, fork suck spools lay be- side` them. Everything was arranged to- appeal,to a oblides taste and .yet ]3etty`sat idly playing with her toed; Her mother coaxed, scolded and final-- ]y brought a taller to the table and threatened to whip her if she. did not eat, Even thou Betty ate very' little. After lunch I suggested that Sha take me sip to her play room and show mo her toys. Dore was a groat' wonderful hoses, ]ightetl with real electric lights. There was a real bats, room with all the fixtures and a kit- chen with a gas stove and sink. Every-' thing was. as complete as in the best modern home, Betty demonstrated the lights and showed me all the things. Then she bat back and folded her (hands. "Why don't you play with your house?" I asked. "Oh, it i en't to play with; it's just to look rtt, Mother says." au ol4 classmate. I had looked.eager- lyforward to this visit as Iliad not eeen my friend since her marriage and had never seen her little five - 3 -oar -old daughter. Immediately upon 3 I my, arrival, the conversation turned epee, Betty. "Oh, I am so anxious for you to see her," said the fond 'other. "She is playing in the sand now. I'll call her In a few Minutes. I like to keep her out-of.doors when I ant working, so that she Is out of the way." 1 glanced out of the window, and saw a little figure bending over a sand pile. I:Ier mother went on. "You know Betty is a queer child, not at all like other children. 1• have quite a time disciplining her. She doesn't eat nor- mally, and she never seems quite hap- py and contented."' "Does she have anyone to play with? I asked. "No, the other children of the "Would you like to make one that neighborhood all go to kindergarten." you San play with? If' you will bring And doesn't Betty go?" I asked,. me an old shoe box and a pair of 0 was shocked at her reply.' "No, scissors, I'll show YOU how to make I haven't salt her yet and I'm not go- one." ing to send her next year• and, per- Betty ran delightedly to her mother haps. not the next. She is all 1 have 1 lit oamo`baok crestfallen. "Mother and l want her for companiouship;," says she doesn't want me to cut be - 1 groaued Inwardly at such self -eon- cause I get scraps around." foseed selfishness as' this. "But," I 'i'ben 1 suggested that we play romonstrated, "do you realize of what house and undress the doll and put you are depriving your child? Do you it to bed, but this, too, Betty said, know how much the companionship could not be done. Mother had wash- 01' children during these years will ed the doll's clutnes and dressed it to mean to her?" go on a trip the next day with Betty The 13131011 was. ready. Betty's moils .and it must be kept clean and tidy,. er gent to the door and called, No And so I went on from one thing to response from the little figure bend- another( trying to find something that ing aver the sand. Site called a second the chit could really do for herself, and a third time. Then Betty raised but without success. There most be her head. An annoyed look crossed nothing to make the house or the her fare, but she came. At her moth- child look untidy. If she did become errs rem( of she answered a bit re- interested for a moment in a picture arnattily, "My' pie was almost finish- book, her mother broke the thread of. cd. 1 was just putting the raisins in," her thought by calling her to wash "Well, never mind the pie now. her hands. No wonder she was un- Lunch is ready. Wash your hands. natural, hard to govern and slid not Ily, how dirty you have gotten your- east The companionship of children 'Reif, Flaw many tines must I tell you activity directed into natural, child - to be cavern'?" like channels, and less adult interter- .uetty opened 1101. Mouth to reran- mice would have done much toward strata but her mother silenced her. snaking Betty a happy, contented and The lunch teas eiingle and appetiz- obedient child. Pais Fashions Ideas Imported From Style Center the Basis of Our Selection of Modish Gowns 71,'ports from more than 100 lead- ing stores in Canada and the United States say that the mode is besveti - ing more and more That makes it in' - ",y important for ye" . choose exactly the right elates. The dress you buy this sea- son wilt. not be out of fashion nex season if you have used judgment and taste and availed yourself of the ex pert fashion lcnowledge that is yours to use in magazines, newspapers and shops. Intelligent and practical wo men are well dressed and they choose the smart fashions that aro also in- telligent and practical. They choose their clothes, these reports indicate, in the accepted node of this year, knowing they will have a smart foun- dation for next year's wardrobe. The Monnet neckline is au excel- lent example of the long and con- tinued service a really good fashion will give. This 18 the beginning of the fourth year that IL has been used on blouree, frocks and tunics, and though eo longer novel, it is atilt so smart and Intelligent a fashion that it does hot even know a 1,1asan, but it ap- pease In the sprhlg and summer in light colors and in tiro fall and winter In dark ones. The vogue for geld jewelry has been accepted in every part ot the country, as there is a reason for every smart fashion that is accepted. Gold jewelry is the ouly vert that is really correct for wear with sport clothes. 11 Is the only kind that is informal and sturdy- enough, This explains the great rush for gold in necklaces, bracelets, pins and earrings that is rivaling the one of '49. The two-piece frock le another ex- ample of a smart fashion that ]las worn well. The important stores tell us that this is one of the most popular ales. It is easy to see why, It has smart lines, a shirt that is box -pleat- ed where the fullness is needed and plain across the back where the pleats would be crushed. The belt is held in place by straps that are also extt•ene- ly decorative The frock is found in contrasting fabrics or contrasting colors -the blouse in one color and the shirt in a darker shade or the blout:e of gill( crepe and the skirt ot fine wool. Belts are worn on one-piece dresses and on two-piece dresses, on daytime Clothes and on evening clothes. They are made of leather, of fabric and of luelal mesh. But they are present al- most without exception, The stores have found the narrow belt of suede, and the wider one of a combination of leathers, alligator and kid, for ex- ample, to be two of the boat -liked types. Leading stores report a frock adapt- ed to thesmartest teas and bridge pay 1aa, that has a flaring skirt and long, creeping revers. These revers. tenet the deep vest are In a light tone that .shies a seasonable touch to the frock for ttnmediate wear. White on, bk:++lz s en often -repeated comblua-' tion. So is flesh and black. Itthefrock is in a color, a lighter shade of the same color is found. Crepe satin and chiffon velvet or georgette velvet aro fabrics in which it is most often developed. Every slip -over sweater has its car- digan, matching, contrasting, harnton- izing or accenting. Oeneralfy.a plain cardigan is worn with a patterned pullover '- ,.„•,., .l,ateurned cardigan with a plain pull -over, The combina- tion most often seen is a pull -over sweater striped horizontally In two colors or shades with a cardigan in one of the colors. The reports from t the important stores in all the large cities show that well-dressed women - are continuing towear this chic, com- fortable and practical fashion. Por final proof of the long life en- joyed by a good fashion, take the straight coat without fur, to whose Importance the reports from the lead- ing stares bear witness, It is not true that every well-dressed woman has one. She has a half dozen. She has white and pastel flannels for the coun- try; black, navy and beige kasitas for Fislturartar:'r LIICk Geo. A. Warburton of Toronto, recently caught a magnificent Brook Trout weighing 5` pounds 11,¢ ounces, 23 inches long and 12 inches hi girth. A record for Ontario waters, town; silk crepes for more formal wear, and just as often as not her evening wrap is a straight chiffon vel- vet or lame coat. A' particularly good cue has a graceful collar that is as nattering as any fur and raglan sleeves that taper to a slim, clean shoulder line. A frock that is chosen. for the office, the 'street and for travel is man -tailor- ed with the clean, well -groomed -lines of a man's double-breasted suit. It is one of the dresses that the smart stores find bust: liked in the fine tweeds and wool crepes that are so smart. In black with a silver fox, in Beige with a cross fox, it Is seen again with a small felt, low-cut oxfords or opera or strap pumps, and a smart bag, Not Level Headed Enough. Fifes—"It would make a dandy dance floor if it were only a little more level" A New Use for Gloves Failing to find a.plece of vesting of the right color to match a piece of material, an almost discouraged shop- per discovered a way out of the seem. ing predicament. As she stood before a glove emitter',, while a.frlend m. ,- puteease, she noticed some long silk gloves on sale, for $L50. Being out of season, they had been marked down from $3 for quick disposal. A. pair of light tan ones, beautifully embroidered 'in rich colors., attracted her attention. She brought them and cutting them off at the wrist, hemmed them down and used them for street gloves. Then„ ripping the seams of the arms, she made her vest of one arm and a collar of the other. The set was much more satisfactory than the one she had originally planned. Cabbage and Nasturtium Salad. This is a somewhat unusual salad, but a delicious one. To one cupful of ohopped raw cabbage add 3 fresh metlium-slzed nasturtium' leaves, also chopped fine. Mix together, add salt, pepper, and any preferred salad dress- ing. It is a pretty idea to decorate the edge of the salad dish with a few nasturtium blossoms. German Sweets Ways` to Use Cottage Cheese or Sour Mali Four -Fruit .:Jam This is one, of the nicest preserves iutagivable, Take 1 pound each, of stoned black -heart cherries, raspber- ries, strawberries and bilberries and 31/4 pounds of white sugar. Melt the sugar 'in a preserving pan with lust enough water to prevent it frons burn - leg. When the sugar is quite clear, put in: the cherries and boil them very gently for 20 minutes, then add the.re- maining fruit. Simmer the jam gent - ly the forusual 1 howay: ur and pi't Onto glasses ,in Cranberry Compote This • compote will keep' goal for a long rinse if the lnstructions.are close- ly followed. Wash. 10 pounds of fresh cranberries and pick them over care- fully,,.Put over the lire 6 pounds of white sugar, with just sufficient water to cover the bottom of the pan. When the sugar is melted, put in the berries and let them boil up several tines, Kneen, with a wooden en, then pour them into a Large bowl and stir without ceasing until the''oompote 1s cold. It then be filled into large .glass jars and: tied down. Rhenish Apple Jelly Twelve pounds of ripe, juicy apples should. be well washed and out lute slices without,peeling or coring. Place them in a preserving pan with 'one pint ot cold water; bring to the boil and continue 'boiling gently until the apples are quite soft. Then strain the fruit through a jelly bag and sim- mer the juice with .a very little sugar, stirring oonstantly with a wooden noon, until it becomes thick. The quantity of sugar must depend upon the sweetness 'of the apples and upon individual taste. The jelly must be only slightly sweetened, Strawberries or Raspberries and Dream The fruit must be perfectly fresh and if it is found necessary to wash it, use ice-cold water and dip thefruit in very quickly, so that'the aroma may be retained. Drain the berries and place them in a glass dish, just covering them with powdered sugar. Leave the fruit For a couple of hours in a cold place end serve whipped cream with it in a separate dish. Apple Mush A dozen line apples, peeled, cored and quartered, should be simmered until tender with very little water and sugar to taste and then put through a line sieve. When cold mix lightly with the mush the stiffly -beaten whites of two fresh eggs; turn into a glass dish and decorate with little pieces of cur- rant jelly or preserver cherries. Set the dish on ice until served, If the flavor of cinnamon is liked, a little may be boiled with the apples. Cheese and Nut Salad To each 2 cupfuls of cottage cheese allow 3l, of a pound of chopped and blanched almonds and 1 of a pint of whipped cream. Mix all together lightly, heap loosely on beds of lettuce and serve very cold. Pour over a lit- tle mayonnaise before serving and garnish with slicd -candled cherries. Cottage Chet ----se Surprise Linecups or other small molds; with cottage cheese, then flit with a salad madeof celery, nuts and almost any kind of fruit or vegetable on hand, all chopped together and moistened with mayonnaise. Put on the ice to chill.. Serve unnholded on individual beds of lettuce and with mayonnaise dressing poured over each portion. A Merry Breeze and a Lively Sea The deck of Sir Thomas Lipton's yacht, Shamrock, awash in one of the rao es at the nni be l g ng Of the annual Cowes week racing ett the Isle of Wight. During hot weather • sour milk to Plentiful, so cottage cheese, is meet reasonable 1n price. In. itself It la all appetizing dish, but some people like it better with a pot of chopped onion or green pepper for flavoring, end ethers add caraway seed sugar or dishes,To many , no other ways of using g this food aro known, and yet it is the foundation of many a fie - .110101.1S dish. Prize Cheese Mold Soak for 10 minutes 2 tablespoon- g full of gelatine in 1,4 of a cupful of 5 P Will Supervaso Fruit Sh'i:ments To 'Old C®a try Will Assist In Selection of Pears and Plums In Efforts to Improve I Markets I. In connee,4.in with the efforts to.im, prove the 'nar]cets for Ontario flint, the fruit branch of the department et agriculture is supervising the 00100. tion and shipping of pears and plums to the British market this year. It is expected that about 10 carloads will o' forward. Plums are, of course, a host crop, but the development of a new large market will be of great ad- vantage to the plum industry over-, a effort of years. The marketing of those slit pmentslel will be supervised on the other sidu� by W. D. Somerset, who acted as a representative of the Ontario fruit } growers last year and who has agreed to act again in this capacity this year, Mr. Somerset is doing this work. with- out any remuneration for his services, in order to' be of some assistance in improving the market conditions for Ontario fruit, The experience of last year was a deckled success in itself and a most useful precedent for the future. Partially owing to the do - creasing crop, the shipments made last 3'ear, under this plan, were not i,, large, but they were eufiicient to prove conclusively, the value of hav- ing an active, personal represents 3 of the Ontario Fruit Growers right"on the market to look after the interests of the shippers. The report oil the season's `business showed that the fruit was sold at less expense and. brought better: returns than that con• signed in the old way. One of the largest shippers i11 the province has stated that he made a test shipment and It netted him '70. cents per barrel more than would have been the case lead this carload. been consigned in the old way. Experience such as this has in- creased the interest of the growers in the matter for the approaching sea- son. There are other phases of ship- ment, stitch as transportation rates and methods of handling which have by the direct, personal sup. ervision of a representative on the market.�� cold water, then dissolve it over hot water. To this add 2 cupfuls of crit tag cheese, % of a cupful each of evaporated intik and chopped stuffed olives, 2 teaspoonfuls, of salt and 1/8 of a teaspoonful of pepp•er. Pour into a cold wet mold and set into the refrigerator until firm. Serve un - molded on a bed of lettuce and gar- nished with tiny lettuce hearts and strips of .pimento. Pour Female da•ass- ing over a11. Instead of the •chopped 011708, 1/y, of a cupful of pimento or green pepper, cut fine, may be used. One teaspoon- ful of chopped onion added gives• just tine zest that some people, like, too. Pineapple and Cheese Salad On beds of lettuce on individual salad plates arrange slices of canned pineapple that have been slit almost• to the middle so theymay easily be cut apart with the fork. Rub fresh. cottage cheese through ti sieve or a trait press. so it fails • in d'e1'Lcate flakes : on the fruit, then prase a little hard-boiled yolk of egg through in the same way. In the holo in the .pine- apple, put a teaspoonful of currant jelly. Sprinlele over all a French dressing in which lemon juice has been used instead of vinegar. The flavor in 'this combination blend de- liciously. Pimola and Cheese Salad Mix together: 1 pound of cottage cheese, lye tablespoonfuls of thick cream, 1 teaspoonful of -salt, 2 table- spooniluls of minced stuffed olives and 4 tablespooitfulsof chopped nutmeats. Rinse a loaf mold in cold water, then linewith waxed paper on the bottom so the paper extends a few inches out on each side of the mold. Pack the cheese mixture in 3 layers, putting chopped pintentoes between them. Set away thoroughly to chill, At serving. time turn the mold upside down over a platter, remove the paper and gar- nish the loaf with wafer-thin slices of stuffed olives. Garnish with lottuee hearts at the base of the mound and pour over it s, little whipped cream flavored to taste with mayonnaise dressing. Pass more of the dreseing as the salad is cut into slices at the table: Tuttl-Fruttl Cheese To. each Y poundof cottage cheese allow 1 canned, apricot, I dozen seed- ed raisins, 6 candied cherries, 1 table- spoonful of chopped citron, 2 table- spoonfuls. of 'grated -canned pineapple well drained from the juice, and 1,Q of a capful of whipped' cream, or tiliclt cream. Chop the fruit together, add 1 teaspoonful each of grated lemon peel and sugar, then the cottage cheese and the cream. Mold in a shallow pan and set side to chill. Serve in slices on beds of lettuce with mayon- naise poured over each portion. But - tet d toast goes well with this. Cottage Cheese Sausages Mix together 1 cupful each of cot- tage cheese and dry bread crumbs, eft of a teaspoonful- of powdered gage, et of a cupful of choppd peanuts and 34 of a teaspoonful each of saltand pap- rika. Blend 1 tablespoonful of chop- ped onion with 14 of a cupful of pea- nut butter and work this into the dry mixture. Shape into sausages, dip in slightly -beaten egg diluted• with water and set aside to dry'. At serving time, fry to a golden brown and garnish with parsley or lemon slices. Serve hot Tomato Cheese Slices Season cottage cheese to taste with chopped green pepper and chopped onion, add chopped nut -meats, saltas suits, and cream to bind the mixture together well. Use this as a stuffing tor tomato shells- and set the molds on Ice to chill, Serve Cut in shoes about %-inch thick and pour over each por- tion mayonnaise dreesing diluted with whipped cream. Cottage Cheese Sandwich Filling One-half of a cupful of shredded pineapple, drained from the juice, ad- ded to thesame • amount of cottage cheese, with salt to taste and lemon Mice to bind together maims• an ex- cellent combination, Chop together: 1 small onion, 10 pit- ted olives, 1 sweet -green pepper and a small sour pickle. Mix with 1 cup- ful of octtage cheese, add salt to taste and sufficient mayonnaise dressing form. a paste that will spread well. Spread one slice of buttered bread with Cut'1'ant jelly and the other with. cottage cheese mixed with mayonnaise so it spreads. Put together with a ty, nutmeats • between, Mix .together: 1/a of a 'cupful of minced celery, 1 cupful of cottage cheese, 1 teaspoonful of minced pau's- loy and 4 tablespoonfuls of, chopped nut -meats, . Add salt to taste and en– ough mayonnaise to hold the tilling 10 gather. Thele is especially good spread between buttered ^slices of brown bread. Plenty of batter must be usea with enolet tilling, or they will soak the bread. Kentuckians -Ads t Ontana Two Hundred Kentucky To. bacco Growers to Locate Near Chatham Ottawa—Ti-o hundred workers from Kentucky will be placed on tobacco fields located on St. Anne's Island, near Chatham, next 3"ear, the Cana- dian Government information bureau announced recently. This action will be the direct result of the success which has attended experiments con- ducted this year on the Island by, ex- perienced tobacco growers from the Madisonville district of Kentucky. Three hunched and 11fl.y acres on the island were placed under tobacco this M year and next year it is expected that 1,000 acres will be planted with vari• sus varieties of tobacco. According to the Government bureau, T'i, 13. Archibald, formerly 01 Madisonville; Ky., who began opera- tions on the island with 80 workers, is enthusiastic over the prospects, do - (daring the land to be better dura that of Kentucky and the grade of tobacco produced as excellent as the ]ion - lucky product. Mr. Archibald states that the hettucky industry has been adversely affected by the 25 per cent, preference in the tariff on tooaccodm- Posed hy the British Isles: With such preference, ho states, the Kentucky gt`•owors find they cannot. compete with equally fine .lark quality tobacco grown in Ontario districts. Plant in Fall as Well as Spring That the warm fall afternoons are - almost as propitious a time to plant a few flowers as the spring which most People hold sacred tothe hoe and trowel is pointed out by F. F. Rock- well in the September issue of "The Delineator Magazine." Mr., Rockwell writer, "One may cls many things In the autumn which will increase the beauty of the spring gat- -I den, and also save time duringthat overcrowded season for other tasks. Too many people take gardening a3• a spring tonic' only: Merely through ignorance or oversight, they Miss en- tirely both the recreation and the 0p Portunities presented by fail planhinge The impotusof the stir of spring 1n0 the blood, the stimulus of the flood of garden catalogs, are wanting, it is true. But nevertheless, fall planting is quite' as eitticine, in Its °peer'zini- ut ties for garden betterment, and in the pleasures which are is Imnleillate re - wand, as spring platting." According to the article, the moat important and the most imp•erat.ivc tall planting job is that of putting in the early, spring flowering balbs--•lite "Dutch" bulbs as they ere called, such as tulips`, daffodils,: hyatimtths, croc- uses, and the score of fascinatinf tle "minor" bulbs, such as grape hyacinths, snow -drops; - cbecicerecl lilies, wood hyacinths, snow -flakes. ando.thsrs, Perenaslalplanto may be also put in at this season of the rear as rowdily as in the spring, while most of the deciduous tree::' and ornamental chrubs may be plentad right up mita the ground freew►'