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About The Coos Bay times. (Marshfield, Or.) 1906-1957 | View Entire Issue (Jan. 23, 1915)
IIOMK AND vuf MAOAXlNi: SHCTIOX J2 MliIfome--HouSehold HJntejFashion Notes-Recipes 'Ilip Killlnr HI lc plciibcil t recclic mill lUiWInli lilnln of In (crevt to our miller. May Manton Weekly Fashion Talk Household Hint. MEATS ot all kinds, unless In tended for Bom, should be cooked in small vessels. A small ronut In u large pun menus rapid waste by evaporation and much of the meat dried too much. A stow In too large n kettle requires more water to cover It tlinn should bo used. If baby slips In his now shoes, rah the soles over n few times with sand paper. "When the fiber water pall begins to leak a coat of varnlah over the lu sldo will prolong Us usefulness. Make pancake batter and thin cake batters benutltully light by beating with an egg beater. It Is usually lack of Htlok-to-lt-lvo-ness rather than lack of ability, that Is at the bottom of failure. Normal work Invigorates and If it Is satisfactorily done, brings u mental ne well as the purely mnturlol reward. Furniture denlerH clenn brass by applying spirits ot camphor with a soft cloth or brush and polishing with n clean cloth. Did someone spatter grease on the wall paper? Hold a piece of blotting paper ovor tho spot with a hot Iron for a few minutes. That stiff scrub brush Is also uso fill on wash day. It quickly removes tho obstinate dirty places that nro n part of soiled, heavy work clothes. When you wnnt to run a sharp pointed curtain rod through now, freshly laundered curtains, slip a thimble ovor the point of tho rod and be spared all nnuoynnco. A delicious, fruity taste will bo ndded to tho "compnn" tea If tho lumps of Bitgar sorved with It are rubbed over an orango whose skin has been roughened with a flue grater. ""Odors from fish and strong vege tables wlU be entirely removed from cooking utensils If thoy are washed with soap and warm water, wiped dry, then washed with strong vinegar and rinsed, Kettles mny bo kept cloanod by boiling potnto peelings In them. To cut frosh bread, heat tho blade of the knlfo In hot water; It provonts breaking and crumbling. A few drops of blue wnshlng fluid added to tho wator In whlcji glasses aro rinsed will mako thorn sparkle Obstinate dressor drawers will run oaslly If removed from tho dresser and tho lower edges rubbed with boap. It Is better not to put n bod spread through tho wrlngor after tho last rinsing; hnng It on tho line dripping wet. When buttons are taken from an old dross they should be strung on a string before putting tlioin Into the button box. Patterns nro convonlently nmrked by tying u piece of tho material from which tho garment was cut around the pattern. Tho coffee pot should bo thor oughly cleaned onco a week; boll It for halt nu hour In u btrong solution of borax and wator. Ilnncld butter can bo sweetened by cutting It Into two or three pieces nnd allowing It to stnnd In sweet milk for bIs or eight hours. Beforo washing laco curtains, basto a narrow strip ot muslin along tho outer edge, ullow It to remain until tho washing nnd drjlng proeoss Is complete, By having tho tread of tho step made to lift on hinges, tho lower stop ot the back stairs can be tin nod Into a very convenient plneo to keep the uiiiiuy uvunsuocK. To keep tho closet floor neat, trv keeping the children's shoes togothe'r In pairs by tho uso of clothespins. This will relievo mother nnd the mm. ers of the shoes of constant soarcli Ing aid v ill help la keeping tho floor in or A FASHIONABLE SCHOOL FROCK " nwi"" itci a ii ii i almoin J vol n i one - piece frocks ns this one nro fashionable for school and ovory-day wear. They arc very charm ing and childlike In effect, they arc eas. to make and easy to laun der, and mothers al most universally Hko washable materials for 1 1 1 1 1 o girls' dresses. The wide belt that Is hold In place by means of straps under tho arms gives an especial ly smart touch and the simulated vest Is pret ty. Striped gulutoa makes UiIh frock with trimming of plain, but thoio are a great many linen and cotton fabrics adapted to bucIi uso and the heavier ones shown for Au tumn Include m a u y beautiful colors nnd designs. Since the bod portion and tho Hklrt aro cut in one, there are very few seams nnd the kimono sleeves ills penso with nil fitting at tho nrmholos. There nro tucks at the bark which meet over the doling. Tor the 8-year size, tho dross will require 2 yardH of material, 2'i yards ac or 4-1 Inches wide, with " nrd 27 Inches wide for the trimming. The Mny M n n t o n pattern 8233 Is cut In sizes from fi to 10 years. It will bo mailed to any nddross by tho Fashion Department of this paper, on receipt of 10 ccnls. Drl(ti lijr MJjr .Mjntou kS33 Olrln Onc-ricc DrcM, i tu 10 year. Some Inexpensive Meat Dishes BKAISIXG Is an excellent way ot cooking rather tough meats, as tho lung, slow cooking softens tho meat, nud yot all the nourishment Is preserved In the gravy. A fowl that Is tough should ulwajs be cooked In this way. Take a casserole Just largo enough to hold the fowl. Cover the bottom with slices ot fat bacon, add thick slices ot onion, carrots and turnips and put In tho fowl. Covor tho dish and let It cook on the top of tho stovo for 15 minutes. Then add n pint of hot wator. Placo in tho ovon. Lot it simmer an hour or longor, nccordlng to tho ago and slzo of tho fowl. Two hours will bo needed for an old bird. Dish tho blnl. Put the vegetables around tho dish and pour over it a gravy made from tho stock. Kldnejs, which may he bought for 1, 2 or 3 cents apiece, never more oven In the city, mako a cheap and delicious supper, luncheon or break fast dish either grilled or stowed. To stew tho kldnejs scald, skin nnd cut them lu hnlves, take out the small hard piece and rub in seasoned flour. Heat a llttlo dripping In small cassor ole. put In tho kldnejs aud fry them brown. Take them out and keen warm on a plate. Chop a Binall onlou. fry,.l'.l,Ul(nMtroIe UIl,l brown, add a llttlo flour, and brown. Add a tenspoonful of sharp sauce and ono of tomato sauce or catsup. Pour In Bowy as much water as requlied. stirring to keop smooth. Ueturn tho kidneys to the pan and simmer 'for about nn hour. Skim off any scum and flavor with sherry. Kldiwjs that nro left ovor from a supper dish aro yory good hashed and served on o" for breakfast. Thoy should bo re- Grilled kldnojs may bo grilled In tholr own fat, or they may bo scalded skinned and split and brushed Ti oil. Thoy should bo sorved on toast onY0"1 niul linm pie. a very popular One pound venl cutlet, four ounces bacon or ham, to hard-boiled ! pastr. seasoned flour and mush rooms. Mako a seasoned flour by mixing one tnbleapoouful ot flour, ouo tea spoonful of salt, one-half teaspoon ful of pepper, add a little grated ilnd ot a lemon and n pinch ot cayenne. Cut tho meat Into medium pieces, rub In the flour and put Into it deep plo or linking dish. Peel tho mushroouiK and put them In tho dish. Pour In enough water to three-quarters till tho dish, and cover tho top ot tho dish over with plo crust. Make u holo In tho center of the pastry. Put It Into tho oven aud bnko for tin hour. Candying Fruits. Fruits of every kind may bo can dled by first boiling them In sirup, and then taking them out and drying them In a pan on tho stovo or boforo the fire; then boil tho Blrup to a candy, dip the fruit Into it once moro and again set the fruit on tho stovo to drp; then put It In boxes or pat ented Jars and keep In n dry place. If put In tho jars the fruit will keep for a long time, drapes, currnntH and the various kinds ot berries may bo candled by simply dipping thorn Into tho candy and putting thorn whore they can dry (not on tho stovo) without touching other pieces of fruit. Quick Fruit llreml. Mix Ingrcdlonta for baking powder biscuits, adding three-quarters of a cupful of cloaned currants and threo qunrters of a cupful or seeded raisins. -Make Into a loaf, brush ovor the top with brown sugar that has been mixed with a llttlo cold wator. Baku ror three-quarters of an hour. This may also bo mado thin enough to drop from a spoon, In which caso sprinkle over the top a few chopped nuts and servo hot with honey. Beef Warmed Up. innV.6? 'sfactory way to warm tiuckl) greased paper and keen it covered while l Vo oven llj hav- h ,n)'erd th? stQam w, Invent the .moat from becoming hard and HP Tfip IMIIor Mill lie iilritxnt In twite nml imlillnli Inturltc rrrliici. l'llllll IMlriilliiK, ON'H pound whlto bread crumbs, hnlf pound white Bugar, halt pound chopped huoI, half pound cur rnntH, half pound rnlsliiH, salt, pinch ot Hodti, hnlf pint milk, quarter cup fruit Julco, four oggH beaten, half teiiHpoonful each of clnnnnion, nut meg and mare. Mix dry Ingredients together, then wet with milk and fruit Juice, also beaten eggs, salt and soiln dissolved In them. Tie In two pudding bags nud boll four hours or iitenni lu a p'nn lu steamer flvo hours. Servo with tho following sauce. Suet I'mlriliiji. Two cups eacli of rnlslns, currnntH, finely minced suot, flour nnd ground bicad crumbs, linir cup each of nuts, profernhly mild ones, citron, orange and lomoii pool and candied cherries, ono cup creniu, ono cup ot Htigar, ono tablespoon nutmeg, clnnnnion aud cloves, one -eighth teaspoon salt, four eggs, two teaspoons bilking powder. Brandy ami wlno may bo added or a gill or grnpo Juice, but uio not ab solutely necessary. If thu mixture seems too dry, ndd milk. Put rnlslns, currants, suet nnd citron In largo bowl nnd drodgo with flour, ndd sugar, crenm and bread crumbs, nud lastly add flour and baking powder and beat In the eggs und nuts and cherries. Put In well-buttered linking powder cans, till half full, mid steam ror five hours. This pudding keeps splendidly nud can bo warmed over by steaming for half mi hour. Servo with any of the pudding Bailees. Itoust (loose, ICnlKli St)le. Take n fat tender goose about eight months old. Pieparo n sturriug of threo purls bread crumbs, six ounces buttor or pnrt butter nnd salt pork, one tenspoonful each of Hago, popper nnd salt, and one chopped onion. Do not fill goose ton full und stitch sides together very firmly. Put a little wnter In tho bnklng pan nnd haute often with salt nnd water, and If liked, a llttlo vinegar. Buke two hours, turning frequently so that the sides nud back niitv bo browned nice ly. Make gravy of the glbletH, which should bo cooked until tender. Thick en gravy with a llttlo flour and but ter rubbed together. A Useful Cuke. One-third cup of butter, two cups light brown sugar, two eggs, beat all togother. Ono cup of now sweet milk, three cups of sifted flour, three tea spoonfuls baking powder. Stir all to gether, and bnko In seven layers. Tor Jelly cako tuko Jolly, for orango cake Juice and grated rind of ono orange, whites of two oggs, mako stiff with sugar, For lemon cako whlto ot one egg, Julco of ouo lemon, and teaspoon ful extract of lomoii. For cocnanut, whites of two eggs, thickened with sugnr nnd grated cocoanut. Dolly Viirdc ii fake. Two cups of sugar, two-thirds of a cup of butter, ono cup or swoot milk, three cups or flour, threo eggs, one half tenspoonful of sodn, one tea spoonful of crenm turtar. Flavor with lemon. Duke one-half halt of this lu two pnns. To tho romalndor ndd ono tablespoonful of molasses, ouo cup of chopped ratalns, one-half cup of currants, pleco or citron choppod rino, ono tenspoonrul of cin namon, cloves and nutmeg. Bnko In two pans and put In Bheets alternate ly with u llttlo Jelly or whlto ot aa egg beaten to a froth. Apple and Clilrken Salad. Scoop centers from apples, nliow lug ono to each porson. Fill & cold minced chicken seasoaed witn salt and in I need sweet green peppers, molsteuod with cream. Steam appl" until ulmost tender, chill and serve with innyonnnlso. I'enr Salad. Tnko canned pears, drain for a few minutes. Placo half a pear on let tuco icar or garnish with parsier. then Bprlnklo with chopped nuts ana mnrshmnllows, pllo with mayo"; nalso or whipped crenm dressing ana top with a candled cherry. Lemon or Orange Sauce. Two teaspoons cornstarch, one cP sugar, 1 pint boiling wnter, and ij teaspoonfuls of butter. Jlc anD. Krated rind of ono orango or lemoj- Cornstarch and sugar can be iwj then boiling water added, butter InBtly flavor. Cook until tine.