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About Roseburg news-review. (Roseburg, Or.) 1920-1948 | View Entire Issue (Aug. 22, 1936)
Table Decorations Women Bore Listeners With Catch Phrases Feathered Friends ' ' w N 1 Half the enjoyment of serving a well cooked dinner is in having attractive table decorations. Properly arranged flowers always add to the attractiveness of a table. Styles Change In Food, As Well As In Wearing Apparel, Says Expert By Jenny Reed Home Economics Editor DO YOU remember the first meal you ever prepared in your very own kitchen? If you were to tell about that experience, I don't doubt that I would hear some very interesting comments. Perhaps some of you had to stretch your imagination just a bit to sec those light fluffy bis cuits and juicy steaks that you had seen elsewhere. But oh, it was such fun to do something that you had never done before. Whether or not your first adven ture was successful, it was inter esting because it was new. After those first few weeks in your own home, perhaps cooking does not hold the same adventure. All the new and shiny pots have made known their uses, the steak 1 is always done to a turn, the salt ' is never forgotten, the biscuits : are always light and fluffy. Sure ; ly light, fluffy biscuits and juicy ..' ster.ks are nothing to weep over. but the fun, the element of sur- prise is all gone. Those joys of . exploring and doing something ! new give way to the hum-drum : monotony of routine duties. This routine is necessary, for there are three meals a day for j 865 days in the year, and year in and year out! But those who seek ; adventure usually find it. There ' are just as many surprises in i your kitchen now as there were when you prepared your first din- ner, If you only look for them. Of course, you won't want to find them in sad sodden biscuits nor burned chops, but by trying new dishes, new ways of cooking, and new ways of serving. This doesn't mean that every one who prepares food should spend several hours a day studi ously pouring over a cook book, but cook books do give you ideas sometimes and you'd be sur prised how interesting reading cook books are to the person look ing for adventure. QTYLES change in foods as well J$ O as in clothing. They probably don't change as often as the style ' of hats, but they change never : theless. If you don't believe that ' get out a cook book of a genera- tion or two ago and compare it ': with any up-to-the-minute one. The difference will be just as great as the change in dresses. Gone are the recipes calling for a dozen or more eggs and a pound of butter, just as gone as hoop r skirts. The one would no more fit our pricket books than the other would fit into our crowded street cars. t Perhaps you think, "Not many styles in meats! There isn't any change for adventure with only : beef, veal, pork, and lamb, and once fn a while a chicken from which to choose." But think how many different cuts there are in each meat animal. Let us take beef, w hive sixteen different cuts, exclvrive.of the extra parts, such as the heart, liver, tongue, etc., that are ur I for fo;:l. Then multiply thoe rintron cuts and thnsp extra parts by the ways of cooking ptIi one pm. the result ., ia an nfirrte number of di.hs tht mr-y be r1' from the aire meat animal. Surely there is . no lack of variety here! If you are - not sntiFfiH then, try using a little imrprinntion "hen ynu are cooking, add a little HifTerent flavoring now and then. To illus trate what I mean when I say to add little touches of flavoring, sometimes broil a steak adding only butter and salt, again grata a little cneese over it before you put it in' the broiling oven you will be surprised how different it tastes, and yet how subtly the flavor is changed. IT IS surprising how differently different people cook. Two wo men may use the same recipe, the same kind of ingredients and the same utensils, but the results may be quite different It is often a dash of this and a dash of that and you find a great difference in the finished product. For instance, if you are making a stew with onions, try the effect of first fry ing the onions and then sprinkling them with a pinch of powdered sugar before you mix them with the meat. You'd be surprised how much this takes away the strong taste of the onion. Or sometimes add a little piece of liver to the stew and see if you can taste a difference. It is just such touches as these that add the adventure to cooking. Beef Tongue Tomato Sauce Boil until nearly tender, a beef tongue. Skin and trim and place in baking dish. Add and simmer for g minutes: 1 tablespoons butter lJ cup chopped anion K cup chapped celery lO'j-ounca to el tomato taup Na. 2 aan ef paat with I, 0f (he llquar I cup brekan mushrooms 'j te.spaen salt Va teespoon paprika Pour these ingredients into the baking dish. Cover it closely, Bake in a moderate oven (325 F.) for about 1 hour. Liver Patties Combine: I pound livar ground I ilico becon chopped ') cup dry breed crumbi V cup oveporeted milk or ereem ' teeipoon selt ' teeipoon pepper SHAPE these ingredients Into 6 cakes. Wrap around the cakes 6 slices of bacon. Secure the bacon with toothpicks. Place the cakes in a lightly greased pan in a hot oven (425 F.). Cook them until they arc well browned. Turn them to insure even baking. Sponge Cup Cakes 1 cup light brown luger 2 eo.o;i 'l cup ceke flour Va teeipoon baking powder 'a teeipoon salt I cup chopped nut meet! Sift sugar and beat eggs until very light. Add sugar gradually. Heat these ingredients until they arc well blended. Sift flour and rosift with baking powder and salt. Add the sifted ingredients In 3 parts to the egg mixture. Beat the batter until it is smooth after each addition. Fold In nut meats. Bake the cakes in greased pans in a moderate oven (350 F.) for about 20 minutes. Permit them to cool in the pans. Sour Milk Cup Cakes I cup brown tuger Vl cup butter J egg-. 1 teeipoon venille Vl cup tour milk 7Va cupi breed flour 2 teeipooni tertreta 't teaipaen felt 'i teaipean cinnamon 'a teeipoon cloves 'l teeipoon lode EAT butter until soft Add gradually the sugar that has been sifted. Blend these ineredi- ents until they are very light and creamy. Beat in the eggs one at a time. Sift flour before measuring and resift with other dry ingredi ents. Add the sifted ingredients to the butter mixture in 3 parts alternately with thirds of the ' sour milk. Beat the batter after each addition until it is smooth. Fold in K cup nut meats or cur rants. Bake the cakes in greased pans in a moderate oven (375 F.) for about 20 minutes. Cornflake King Very quickly made crisp and good a fine emergency dish as it takes the place of cake. Stir and melt in a large sauce pan over heat: I cup brown luger, clolely pecked 3 tablespoons butter Va teeipoon salt Fold In until well coeted 4 cups corn flakes. Grease a 7-inch ring mold, or individual molds. Press the corn flake mixture lightly into the mold. Fill the center and surround the ring with sugared fruit or stewed fruit Serve with whipped cream or ice cream. Pecan Squares Stir over quick heat until the sugar is dissolved, then boil slow ly, without stirring, to the soft ball stage (238). 2'l cups brown sugar 3 squares chocolete I cup thick sour creem Cool the candy. Beat It until It begins to harden and then add 28 cup chopped pecan meats. Pour B Wizardo Reveals Mind Reading Trick By Wizardo IN AMERICA today there are dozens of quacks who claim to be able to read your innermost thoughts, but if 95 per cent of them were to be investigated by a committee of magicians it would be revealed that most of their so called supernatural powers were nothing more nor less than magic tricks in disguise. Magicians of to day make absolutely no claims to supernatural powers. IN PRESENTING the telephone trick of Lesson No. 2 and the mind reading trick of this lesson, you do not claim to be actually exercising these abilities, but state that, "through my studies in magic I have been able to mat ter certain secrets with which I can produce effects just like the famous witch doctors of Africa, who, people say are able to read (he minds of any human," The title of today's lesson is "Minrl reading Extraordinary." EFFECT Performer seats him self at a table on which are ar ranged a number of small slips of paper, matches, a metal dish and a pencil, saying: "I want each member of my audience to call out any number which may occur In them, and I will wrile each number called on a separate slip of paper." As the numbers are rilled out, the performer writes them on different slips, which are folded up and dropped into the metal dilh. After each member of the audience hat called a number If the audience it small, have each person call two or three numbers, to that there will be at least a doten slips; take the slips in the By Deborah Ames I HAVE a very definite bone to pick with some of you readers and I hope I can do it grace fully enough so that you won't get too angry. I do so dislike people that in tersperse their conversation with a smattering of foreign words. I really should say women instead of people, I think, for it is almost entirely a female trait. Last week I was a guest at a home where there were several women who had but recently returned from Europe, and they were outdoing each other in their efforts to really convince their listeners they had visited Italy and France and Germany. Such a babble of poorly pro nounced phrases! One woman, who I am sure had been in Paris for not more than two weeks, became very arch and trilled "n'est ce pas?" after every remark until I became a bit nause ated. At the same time there were such phrases as "a bientot" and "no es verdad?' and "mas o menos" going on all the time. Now we Americans have an ex cellent language of our own and we ought to use it. Read Menc ken's book on that same subject sometime, it's really good. I can remember being perfectly furious at an Englishman one time be cause he told me, in what was meant to be a flattering way, that I really spoke almost like an Englishman! OFCC phn COURSE there are certain irases which are definitely foreign that have become almost a part of one's daily conversation. Particularly here in the west where the Spaniards left so many of their charming and convenient catch-phrases, I cannot feel that it is affectation for a westerner to say "goodbye" with an "adios," or to say "hasta la vista" instead of our rather ugly "so long." But for a person who has never had much to do with foreign countries or foreign literature to fill her conversation with little catch-phrases is not only affected and school girlish, but ostenta tious. Now that you have heard what I have to say on that subject, here is another "peeve" telephone manners. The telephone has become such an integral part of our daily life these ingredients onto a buttered pan. When cool cut into squares. Pineapple Candy Stir over quick heat until the sugar is dissolved: I cup brown sugar I aup sugar 'l cup crushed, drained pineapple I cup ereem Boil these ingredients slowly to the soft ball stage (238' ). Stir them constantly. Remove from the Are and add: I tableipeen butter I teaipean pawdered ejlnejor 'l cup broken pecan meats I teaspoon vanilla Cool the candy. Beat it until it is creamy. Pour into a shallow greased pan. Cut Into squares be fore it is cold. metal dish, and have someone draw out one slip. Instruct the person who select ed the slip to hold it tightly in his fist. Now return to the table and light a match and burn the re maining slips, remarking: "As the amoke from these burning slips floats into the air I ran, by watch ing carefully, detect the numbers you have all thought of before it disappears." PRETEND to watch the smoke and wave your hand mysteri ously over the burning slips until they have been completely con sumed by the flames. Now turn to your audience and say: "Everyone in this room has thought of a number and the thought waves of PLKIXiK CARD LEARN THE AGE-OLD SECRETS Oh MAGIC IOIN THE FIVE STAR WIZARDO MAGIC CLUB WIZARDO, Five Star Weekly, 620 Folsom Street, St' Francltco, Calif. Dear WIZARDO: I am interested in learning the mysterious secrets of magic and want to become a WIZARDO MAGIC CLUB MEMBER. Enclosed you will find my 15-rent membership fee and t self addressed stamped envelope. Please enroll me In the W. M. C. and send me my membership card and complete Information on the 10 RIG MAGIC LESSONS to which my membership entitles me. I promise to obey the Magicians' Law. "A MAG It I A.N NEVER TELLS," and will not disclose any nf the secrets of tht W. M. C. (Plttse Print) Name . Street State.... (Copyright, 1986, that few of us give it the proper attention. I still can not feel that it is quite correct to issue invita tions over the telephone, unless they are for very informal occa sions, such as having the neigh bors in for an evening of bridge, or asking Johnny's mother if he can come over and play with your child. The few minutes that it takes to write a pleasant little note are well worth the effort. If people are worth inviting, they are worth a little extra effort BUT to get back to the tele phone. Please, try to keep your voice low and pleasant The mech anism of the telephone does strange things to a voice, and even the nicest speaking voice can be turned into a harsh, strident noise. 1 have a great deal of work to do that often entails long min utes of telephone conversation, and I have a trick that has gained me quite an enviable reputation I try to think of something very amusing while I am talking in other words, I smile to myself, and it usually shows in the voice. Nothing as saccharine as the "voice with the smile" but at least the voice that sounds as though it might smile any min ute. Try It sometime. Kitchen Tips Transform a Brown Betty by dotting it with bits of grape jelly before or after it's baked. The jelly melts into tho pudding and gives it a brand new flavor. To peel peaches quickly, put three or four of them in a colan der and dip them up and down several times in a pan of boiling water. This removes the objec tionable fuzz and loosens the skins so they come off easily. Fit your pastry loosely, yet closely enough into the pan so there will be no air bubbles un derneath to make the crust lose its shape as it bakes. To keep a pie shell from bulging, line the Unbaked crust with waxed paper and fill it with rice or beans. They're left in until the crust is almost baked, then lifted out, and the crust put back in the oven to brown. For a change, try stewing two fruits together. Here are soma good combinations: apples and cranberries; apples and bananas; prunes and apricots; prunes and cranberries; peaches and prunes, and apples and prunes. When grating lemon or orange rind, use only th colored part of the skin the white part under neath it a little bitter. Half a lemon should give you all tht juica and rind you need for sponge cake. ROUGH GOING There are 55 very high moun tain peaks in the United States, and 42 of them are in Colorado. N PEPLESS PEPPER The pepper we call "white pep per" is really black pepper extra ripe. theae numbers have been floating around ever ainre. Now that I have burned all the tllps but one, I can concentrate on this one num ber without getting confused. Let's tee, 1 believe the number you are holding it ," and to the amazement of your audience you correctly name the number written on the slip held by one member of the audience. SECRET: Let ut pretend that the first number your audience calls is "nine." Write this number on the first slip, fold it and drop it in the metal dish. When the second numher is railed ERKGOUX of JDEGERZ It JDEGO RKKO UZlElt. In other words, you will JDKGO RERO, or the YEDFG RATVOD City.., Date By Faay fuller) GOLDEN By H. R. Eschcnburg ONE of our largest birds, the eagle, with his chocolate brown body and golden crest and nape, is the lord of all he surveys. His wing-spread of six to eight feet, heavy sharp talons and hooked bill makes him a formid able looking enemy, no doubt giv ing rise to the misleading and un founded reports of eagles carry ing off pigs, lambs and even chil dren. Their diet consists almost wholly of ground squirrels and jack rabbits; but at times when food is scarce, they are nul atcue to making a meal of carrion. A nesting area has from two to three nests, one being used year after year unless the birds are disturbed, then one of the other nests is used for tho second set. Menu of By Joan THAT old English favorite "fish and chips" can come in more than one form. On today's supper or luncheon menu you'll find them FIVE STAR FOOD FILE AS a fitting tribute to the many inexperienced brides who are going forth this month, Jenny Reed has col lected twenty-four of her fav orite recipes. These she has had printed on strong white paper, ready to slip conven iently into your recipe file. Twenty-four of these recipes wil be mailed to you on the receipt of twenty-five cents In stamps or coin. While we say these recipes re for the young cook, don't let that scara away you more experienced women you will find that Jenny Reed has in cluded tome recipes that are new to you, too. You will find simple, yet appetising wayt of preparing delicious meals meals that will leave you cool and calm and ready to enjoy these long summer evenings with your husband and friends. Mail your requests to Five Star Food File, Five Star Weekly, 820 Folsom street, San Francisco, Calif, WUSSOX, lll-USS IYGPO FSE BF. Your aullence will GPKliN GPUG I.IA mo JDEGERZ GPO RATVODF GPOL WUDS. You mill L'WG UK GP1 you arc DOL'SSL JDEGERZ GPO RATVODF GPOL WUSS by ask. ing them to repeat a number oc casionally as if you hadn't heard it correctly the first time. FOLD each slip after writing the number on it and place it in the metal dish. After each member of the audience has called a number (If a small audience, have each member call two or three numbers so as to have at least a dozen slips In the bowl) have someone draw one slip. Then bum the slips and complete the trick by correctly calling the number written on the selected slip. Hy burning the remaining slips before calling tho number, you make the trick appear more mysterious and make it impos sible for vour audience to SL'GOD XEFWIHOI) GPl.'G GPO FL'TO RATVOD is lKL'SS the FSEIIF. To be a good entertainer In any line, you must learn to use show manship when presenting your talents to an audience. The above trick could be staked in a care less, half-hearted manner and fail entirely to entertain your audi ence, but if presented with en thusiasm it will prove most mys t'fyi.iT and entertaining. I want to thank all my Wizardo Magic Club members for the msny nice letters I have received and the enthu;hsti; In'erest they have sh"wn toward magic. C9pr"gt, i)4, br fr FuMar EAGLE and C. T. Hall, Jr. Two or three eggs cream colored with red Bpots are a clutch, usu ally laid about March 1. Incuba tion and growing period of the young takes about four months, July usually finding tho young birds flying. The Golden Eagle is the same wherever found, having no sub species and ranging widely throughout the West. The eagle upholds his reputa tion as one of nature's moat skill ful hunters, as he glides a lew feet above the ground, slipping up on a colony of ground squirrels an:l pirking up one of the little rodents as he goes by. He often dives from great heights to sink his talons in a rabbit which has ventured too far from cover. the Week Andrews in the guise of tuna Chip scallop. This is the menu: Hors d'oouvres Tuna chip scallop Crisp fried noodles Stuffed tometoes Freih peach ice cream To make tho tuna chip scallop, flako a 7-ounce can of tuna and combine with most of a five-ounce package of potato chips which have been crushed. Stir in 2 cups of savory cream sauce to which has been added Vi cup chopped ' mushrooms. (Or use 1 can of mushroom soup.) Place mixture in a casserole and cover with re maining crushed potato chips, Bake in a moderate oven for about half an hour then sprinkle top of dish with sliced olivet. For your hors d'oeuvres, try wrapping pineapple wedges in bacon, holding the bacon in place with toothpicks, and broiling un til the bacon It crisp and brown. Another good tppetizer it made by tpreading crisp crackers with a mixture of cream cheese, a little cream and a dash of horseradish. Games for Parties HORSE-RACING TIE a narrow piece of tap for each contestant to a station try object. Each player It given a small scissors and at the signal, gol tries to drive his horse (scis sors) down the track (tape), If he slips and cuts horizontally across, he is disqualified. Tht first to cut the length of the tape wins. Knots may be tied In the tape to increase the difficulty and fun. FISTICUFFS The last bare-knuckle cham pionship bout was won by John L. Sullivan. The fight lasted 75 rounds and the lcalng fighter was Jake Kllrnln. mm
