HomeMy WebLinkAboutZurich Herald, 1927-09-08, Page 6CHILD -LIKE .n VIRONMMENT
• ESSENTIAL FOR CHILDREN
J✓lsie F. inartaek.
I Was paying a weekend visit to ing. Betty' had a plate, and mug all
an. ^let classmate, T h:ul looked eagma covered with fluffy yellow chicks and
ly forivarcl to this visit as I had not a ,small knife, fork and spoon lay be -
seen my friend since hor marriage 1.'ide them, Everything rything was arranged
and had never soon nor little five- to appeal to a child's taste and yet
Yea:—old daughter, Betty sat idly playing with her food.
Imtnediatoly upon my arrival, the Ilex mother c� axed, scolded and final-
conversatloiz turned upon Betty, ly brought a ruler to the table and
threatened to whip her if she (fid not
"Oh, l am so authors for You to eat, -Even then Betty ate very little.
See her," said the fond mother. "She
is ..playing in the sand now, I'll call
her in e. few minutes. 1 like to keep
her out-of-doors when 1 am working, wonderful house, lighted with real
so that she is out of the wary." electric lights. There was a reel bath
I glanced out of the window, and room with all the fixtures and a kit -
saw a little figure bending over a ellen with a gas stove and sink. Every -
speed pile. thing was as complete as in the best
IIer mother went mi, "You know modern home. Betty demonstrated
Betty is a queer chile,, not at all like the lights and showed me all the
• other children. I have quite a tame things. Then she sat back and folded
disciplining her. Site doesn't eat nor- I her hands.
nsally, and she never seems quite hap -1 "1'4 he don't you play with your
lay and contented." houso?" I asked.
"Does she have anyone to play "Oh, it tent to play with; it's just
with?" I asked.to look at, Mother says."
"No, the other children of the I "Would you like to make one that
neighborhood all go to kindergarten:" you can play with? If you will bring
"Pend doesn't Betty go?" I asked.. [me an old shoe box and a pair of
I was shocked at her reply. "No, scissors, I'll show you how to make
I haven't sent her yet and I'm not go- one.
ing to send her next yrar and per -1 Betty ran delightedly to her mother
haps not the ztext. .She is all I have {• 1 tit came back crestfallen. "onier
and I want her for companionship.."' I rays she doesn't want me to out be -
I groaned inwardly at such self -con- ? cause I get scraps around."
fcgsed selfishness as this. "But," I 'Then 1 suggested that we play
remonstrated, "do you realize of what house and undress the doll and put
you are depriving your chid.,? Do you i it to bed, but this, too, Betty said,
know bow much the companionship i could not be done. Mother had wash. -
of ch!idren during these years will ed the doll's jetties and dressed if to
mean to her?" l go on a trip the next day with Betty
The 1undh was ready. Betty's moth- I and it must be ]rept clean and tidy...
er went to the doom and called. No And so I went on from one thing to
response from. the little figure bead- another( tryiug to find something that
ing over the sand. She called a second the chid could really do for herself,
and a third time. Then Betty raised but without success. There must be
her bead. An annoyed look crossed nothing to make the house or the
her face, but she came. At her moth- child look untidy. If she did become
er's reproof she answered a bit re- interested for a moment in a picture
eentfully, -"My pie was almost finish- :hook, her mother broke the thread of
ed. I was just putting the raisins in." ,her thought by calling her to wash
"Well, never mind the pie now. l her hands. No wonder she was un -
Lunch is ready. Wash your kande. natural. hard to govern and did not
117 y, how dirty you have gotten your- cat. - The companionship of children,
self. How many tinter must I ten you activity directed into natural, child -
to be careful?" like channels, and less adult iuterfer-1
Betty opened her mouth to remon- once would have done much toward
strate but her mother silenced her. leaking Betty a happy, contented and.
The lunch was simple and appetiz- , obedient child.
After lunch I suggested that she
take use up to her flay room and
Chow me her toys. Here was a great
Paris Fashions
Ideas .imported From Style
Center the Basis of Our
Selection of Modish
Gowns
Reports from more than 100 lead-
ing stores in Canada and the United
States say that the mode is bescom-
ing more and more static. That
makes it increasingly important for
you to choose exactly the right
clothes. The dress you buy this sea-
son will not bo out of fashion next
reason if you hare used judgment and
taste aucl availed yourself of the ex-
pert fashion knowledge 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 are also in-
telligent and practical. They choose
their clothes, these reports indicate,
in the accepted mode of this year,
knowing they will have a smart foun-
dation
oundation for next year's wardrobe.
The Vionnet neckline is an excel-
lent .example of the long and con-
tinued service a really good fashion
will give. This is the beginning of the
fourth year that it has been used on
blouses, frocks and tunics, and though
no longer novel, it is still so smart
and intelligent a fashion that it does
not even know a season, but it ap-
pears in the spring and summer in
light colors and in the fall and winter
in dark ones.
The vogue for gold jewelry has
been accepted in every part of the
country, as there is a reason for every
smart fashion that is aceeptede Gold
jewelry is the only sort that is really
correct for wear with sport clothes.
It 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.
i The two-piece frock is another ex-
ample of a smart fashion that has
worn well. The important stores tell
us that this 18 one of the most popular
, ones. It is easy to see why. It has
smart lines, a skirt that is box -pleat-
ed where the fullness is needed and
I plata across the back where the pleats
1 would be crushed: The belt is held in
.plate by straps that are also extreme-
ly decorative. The frock is found in
contrasting fabrics or contrasting
colors --the blouse in one color and
the skirt in a darker shade or the
blouse of silk crepe and `the skirt of
fine wool.
Belts are worn on one-piece drosses
and en two-piece dresses, on daytime
clothes and on evening clothes. They
are made of leather, of fabric and of
motel meoh. 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 best -liked
types
Leading stores report, a frock adapt,
ad to the smartest teas and bridge
)Sarties, that has a flaring skirt and
long, sweeping' revers. Therm revers
and the deep vest are la a light tone
that glues a seasonable touch to 1114
fr; Ck for legnedtato wear,. White OA�.,.
Week fa sift often•repeati eombi ' I Thai
tion. So is flesh and black. If the
frock is in a color, a lighter shade of
the same color is found. Crepe satin
and chiffon velvet or georgette velvet
are fabrics in which it is most often
developed.
Every slip -over sweater has its car-
digan, matching, contrasting, harmon-
izing or accenting. Generally a "plain
cardigan is worn with a patterned
pullover and a patterned 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
the important stores in all the largo
cities show that well-dressed women
are continuing to wear this chic, com-
fortable and practical fashion.
For final proof of the long lite en-
joyed by a good fashion, take the
straight coat without fur, to whose
importance the reports from the lead-
ing stores 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 kashas for
A' is1,l nAaFir ' Luck 7M
Geo. A. Warburton of Toronto, recently caught a magnificent Brook
Trout weighing 5 pounds 1i/z ounces, 23 inches long and 12 inches in 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
one has a graceful collar that is, as
flattering 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-tallor-
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 best 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 s:, nit
with a small felt, low-cut oxfords or
opera or strap pumps, and a smart
bag.
Not Level Headed Enough.
Flies—"It would make a dandy
dance floor if it were only a little
more level."
A New Use for Gloves
Failing to find a piece 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 counter
while a friend made a purchase, she
noticed some long silk gloves' ou sale
for $1.60. 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 ie a somewhat unusual salad,
but a delicious one. To one cupful
of chopped' raw cabbage add 3 fresh
medium-sized 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
Four -Fruit .lam
Tliis is one of the nicest preserves
imaginable. Take 1 pound each of
stoned blackheart cherries, raspber-
ries, strawberries and bilberries and
8% pounds of white sugar. Melt the
sugar in a preserving pan with just
enough' water to prevent it from burn-
ing. When the sugar is quite clear,
put in the cherries and boil thein very
gently for 20 minutes, then add the re-
maining fruit. Simmer the jam gent-
ly
ently for 1 hour and put it into glasses in
the usual way.
Cranberry Compote
This compote will keep good for a
long time if the instructions are clos'e-
ly followed. Wash 10 pounds of fresh
cranberries and pick teem over care-
fully, Put over the fire 0 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 times,
stirring with a wooden spoon, then
hour them into a large bowi and stir
without ceasing until the, compote is
cold. It can then be filled into large
glass jars and tied down.
Rhenish Apple Jelly
Twelve pounds of ripe, juicy apples.
should be well washed and cut into
slices without peeling or coring. Place
them in' a preserving pan with one
pint of eold 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 constantly with a wooden
spoon, 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
Cream
The fruit must be perfectly fresh
and if it is found necessary to wash
it, use ice-cold water and dip the fruit
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
ie. a cold place and serve wliippe•1
'cream with it in a separate dish.
Apple Mush •
A dozen fine apples, peeled, cored
and quartered, should be simmered
until tender with very little water and
sugar to taste and then put through a
fine 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 , of a pound of 'chopped and
blanched almonds and sk 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 sited candied cherries.
Cottage Cheese Surprise
Lineups or other small molds with
cottage cheese, then 1111 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 unmolded on individual beds of
lettuce and with mayonnaise dressing
Poured over each portion,
A Merry Breeze and a Lively Sea
4'
i`k.a0m•a i $.lpto40 Scht, She
6 ante
rock, ii,Wash in one of.
races at the beginning of the a1lnum Cowes Week
raciiwg off the TOO of Wight,
Ways to the
Cottage Cheese
or Sour Milk
During hot weather sour milk Qtr
plentiful, so cottage cheese ie most
reasonable in price, In itself it is an'
appetizing dish, but some people like
it better with a pot of chopped. o'nlon
or green pepper for flavoring, auto
others add caraway seed, sugar or
obives. To many, no other ways of
Busing this food are known, and yet
1t is the foundation of many a des
licious dish.
Prize Cheese Mold
Soak for 10 minutes 2• tablespoons
fins of gelatine in ye of a cupful of
cold water, then dissolve it over hot
water. To this add 2 cupfuls of cot'
tag cheese, i of a cupful each o1'
evaporated milk and chopped stuffed
olives', 2 teaspoonfuls of salt and 1/2
of :a teaspoonful of pepper. 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 French dress-
ing over all.
Instead of the chopped olives, 3 of
a cupful of pimento or green pepper,'
cut fine, may be used. One teaspoon-
ful of chopped onion added gives' just
the zest that some• people like, toe.
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 they may easily be
cut apart with the fork. Rub fresh
cottage cheese through a sieve or •a
fruit press' so It falls in delicate
flakes• on the fruit, then press a little
hard-boiled yolk of egg tbrough in the
same way. In the hole in the pines
apple put a teaspoonful of currant
jelly. Sprinkle over all a French
dressing in which Yemen juice has
been used instead of vinegar. The
flavor in. this combination blend de-.
lici'ously.
Pinola and Cheese Salad
Mix together: 1 pound of cottage
cheese, 1i/z tablespooneule of thick
i
cream, 1 teaspoonful of gent, 2 table
spoonfuls of minced' stuffed olives and
4 tablespoonfulsof 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
ohoppecl pimentoes 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 lettuce
hearts at the base of the mound and
pour over it a little whipped cream
flavored to taste with mayonnaise
dressing. Pass more of the dressing
as the salad is cut into slices at the
table.
Tuttl-Fruttl Cheese
To each % pound of oottage cheese
allow 1 canned apricot, 1 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 y of
a cupful of whipped cream, or thick
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' ou bods of lettuce with Mayon
naise poured over each portion. Bub
terd toast goes well with this'.
Cottage Cheese Sausages
Mix together 1° cupful 'each of cot
tage cheese and dry bread crumbs, SS
of a teaspoonful of powdered sage, a
of a cupful of choppd peanuts and 4/a
of a teaspoonful each of salt and pap-
rika. Blend 1 tablespoonful of chop-
ped onion with 7/a 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.- Servo
luot.
Tomato Cheese Slices
Sea'eon cottage cheese to taste with
chopped green pepper and. chopped
onion, add chopped nut -meats, salt as
suits, and cream to bind the mixture
together well... Use this as a stuffing'
for tomato shells and set the molds Di
lee to chill. Serve out in slices about
eleinch thick and pour over each por-
tion mayonnaise dressing diluted with
whipped cream.
Cottage Cheese Sandwich Filling
One-half of a cupful of shredded
pineapple, drained from the juice, ad.
ded to the same amount of cottage
cheese, with salt to taste and lemon
juice to bind together makes an ex,
colleut combination.
Chop -together: 1 small onion, 10 pit.'
ted olives, 1 sweet 'green pepper and
a small sour pickle. MIX with 1 sup
fel of oettage cheese,add salt to taSte
and su.tHcieslt mayonnaise dressing to
form a paste that will spread well.
Spread' one slice of buttered bread
with ctirraut jelly and the other with(
cottage cheese mixed with mayonnaise
so it spreads. Put together with a
few nut -meats between.
Mix together: 'SS of a .cupful el
minced celery,' 1 cupful of cottagq
cheese, 1 teaspoonful' of minced pairs•
ley and 4. tablespoonfuls of chopped
nttt-meats•. Adz,, salt to taste and en,
(nigh niayolnais'e•to hold the filling to.
gather, Tble is espeeiaily good srt'oad
between buttered slices of brown
bread. Pleety of buttes' must he riled
with moist fillings or .they will s9oa11
the bread,
ii