Show k I S The Dutch door which was built according ac-cording to tradition not for hospitality but to secure the thrifty housewife from I Intrusion is becoming more and more popular for suburban homes and summer sum-mer cottages 1n many cases the Dutch motif la carried still further tho projecting pro-jecting caves the dormers In the roof 1 and tho roof Itself being derived from tho picturesque severity that distinguished t distin-guished the homes of the autocratic 1 II burghers of New Amsterdam i Nor are tho Inside fitments of the up to date summer home free from Dutch proclivities I Dutch colonial schemes I allow of the black oak Fleming furniture furni-ture reproduced from the Antwerp I models or even common oak stained to I imitate some of the quaint old pieces I which Holland dames brought over to New Amsterdam I For the decoratlvescheme tho Delft colors blue and whiteare cool and in Itlng and tjurefore most appropriate tor the summer months Even the amp Dd caudle shades prepared for no summer cottager are now of porce lain or glass In the Delft pattern while table furnishing are reproductions of old Dutch and Flemish ware Those old simples of our grandmoth ers regime the caraway and fennel are again creeping back to popular fa vor and In tho newoldfashioned dens the spicy clustered gar seeds hold an honored place No longer wrapper In a corner of the clean Sunday handker chief and canled to meeting to assist In routing the drowsy god When the dominies sermon gets on toits tenth ly they art however in demand Put t seed cakes the ne vfad for the after Huon flit > Xorllaw they without a place In lie home dispensary Funnel lrtl is I a Umj honor d remedy for w Ok and inrlnmfrl eyes while a tacpooaru1 t or fennel or caraway boiled In a cup of I milk and glen to the colicky baby as warm as possible will send that enemy of childhood right about face in short order I J If one can wear old loose kid gloves while ironing they will save many calloused cal-loused spots on the hands Milk is an excellent substitute for soap in washing dishes A halfcupful to a dishpan half full of hot water Is a good proportion to use In adding milk or cream to tomatoes lfor a bisque have both hot and then I add a pinch of soda This will prevent I curdling I To soften hard water when you do not I I I wish to boil It drop a little piece of chalk into the Ditcher and In a short time the water will be quite soft I I IVIous6elin de sole and chiffon are best cleaned by washing In a pure white soap suds After pressing gently be tween the hands shake spread out immediately im-mediately and Iron while wet If Jolt to dry before pressing the soft mateo mate-o rlal will shrink and wrinkle and the 1 threads will separate In pressing A few drops of gum arable dissolved in the water In which the moussellne do Hole is rinsed will supply crIspness If t desired Washed In this manner these j < fabrics have all the appearance of be I Ing perfectly new Ii j 1 To remove chocolate stains put In cold water first then boiling With June weddings hastening on apace suggestions for the wedding I breakfast arc in order Where an experienced ex-perienced caterer is engaged and given carte blanche the rfsponslbillty of the brides mother Is I vastly lessoned but I I in many home this is not possible or poslbly not lesired Fortunately it Is now the fashion to serve everything cpld save the chocolate tea or coffee and nearly everything can be prepared 1 aiduy or two beforehand At a most I charming largo nodding given last your vi I a beautiful home on the Hudson I 1 Hud-son them nu of The standup bronk t fast consisted of cold salmon served I f hc J with sauce tartare Virginia ham I chicken and lobster salads three dif ferrnl kinds of sandwiches partridge I tuffrd with truflles pall de Cols Bras and lettuce with mayonnaise angel I and fruit cak J ices chocolate and coffee The long table was spread In the back parlor the decorations consisting con-sisting of roses Tho brides cake elaborately elab-orately frosted and encircled with roses occupied tho place of honor In the center On one end of the table t I was the ham prettily garnished and on the other the salmon resting on abed I a-bed of green Flanking the cake cama J the salads artistically arranged while f I on the corners of the table were the plates of sandwiches the bread cut extremely thin Chocolate and coffee were served on a side table while tho ices were brought In aa needed Large punch bowls of orangeade and coffee frappe stood Jn the hall and dining room where the guests might help themselves Although there were hired waiters the gentlemen assisted In the serving so that there was no delay or oversight For the chicken salad use tho while flesh from yearold fowls that have been boiled tender preferably In real stock This is tho French method which gives the flesh a rich flavor and J provides at the same time a delicate aspic Jelly to garnish the salad when dressed for the table Some persons tine the dark meat as well nathe white but It Is bitter to use the dark meat for croquettes 01 minces Cut the meat into dice and lay I In a bowl Dust with salt and pepper sprinkle with vinegar allowing a tablespoonful ta-blespoonful and n half to each chicken and lastly pour over the meat a little olive oil In the proportion of a half tablespoonful to each fowl Set in the Icebox until needed Wash and scrape and cut into pieces half an Inch long onethird as much of bleached celery stalks as you have chicken or use half I celery and half bleached lettuce leaves Put also on the ire until ready to dress I the salad Shortly before serving pour mayonnaise over the prepared celery allowing a quarter cupful to each f chicken Add the marinaded chicken I and toSS chicken and celery lightly together I to-gether In the dressing Form the salad In a mound In a low crystal salad bowl and mask the outside of the form with mayonnaise Decorate according to taste with while crisped leaves of celery cel-ery heart leaves of lettuce stoned olives capers boot roots or hard boiled eggs In a lobster salad lettuce leaves torn In coarse bits are used In place of celery the lobster l coral is sprinkled over the mask of mayonnaise and the small lobster claws are used in the decoration In sending the wedding gift it is a I good plan to dispatch it as soon as possible I l pos-sible after receiving the invitation A month 18 1 none loo early to I send the I present which should bt accompanied bv a visiting card although cards arc not infrequently omitted now In the display of weeding gifts The package should bo nddressed to the bride if the ponder is acquainted with both bride and groom but addressed to the room i at the hiides home if ho Is the personal 1 I I per-sonal friend In selecting the gift he future circumstances of the recipient I should govern the choice People expecting ex-pecting to board or those whose rooftree roof-tree u III rise In a distant part of the land would scarcely know what lo do with masl > furniture or a threehun tired piece set of china however r > leg le-g nt or otherwise desirable Neither I would the bride going out to the Philippines Phil-ippines care for a saalskln nor she that has her face turned toward Alaska Alas-ka an Ivory fan I In cleaning wall paper brush first with a broom covered with a soft clean cloth then rub the soiled portions por-tions lightly with slivcs of stale bread When making custards boiled Ices or Ii r blanc manges add the flavoring last as otherwise It passes off In the boiling Mothers and teachers who have I lamented as abnormal the tendency of children to nibble chalk from the blackboard may set their minds at rest A scientist assures us that not I only is this taste legitimate but that It Is to be commended when the chalk Is used in small quantities Chalk contains con-tains lime and sulphur necessary for building up the skeleton of the body A pinch of chalk dust oncj or twice a clay is said to be an efficient aid to weak digestion As the dust Is tasteless and odorless it can be taken in water or food without difficulty ISMiMA PADDOCK TI3LFORD I |