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About Roseburg news-review. (Roseburg, Or.) 1920-1948 | View Entire Issue (Nov. 7, 1936)
Graceful Carriage And History Lends Styles For Fashions By Early Morning Walks By Adrian Shawn IN GIVING this series oi exer cises for the development of perfect posture and graceful car riage there are several points 1 want to bring out. While these exercises are taken for a specific reason, not as a means of reduc ing weight or gaining weight still they are beneficial. And with the proper diet they will tend to reduce weight. Second, to get the most benefit from exercises, and particularly exercises for posture and carriage, several other things fx! Photo CouHeiy Joe Bonoms must be remembered In connec tion with them. If you want bodily perfection, health, and energy, (and who doesn't) it is important that you get plenty of fresh air, and that you walk every day. It isn't nec essary to take long cross-country hikes at dawn, or anything un pleasant. Start moderately in this as you should in everything else. If you are unused to walking, try this. Supposing you go to school, or to work, or are simply a house wife. After breakfast resolve to take a short walk, walk fairly 'briskly but don't over-tax your self. Don't get tired and bored. Walk leisurely at first, if you like. The brisk walk is, of course, indicated for people who are trying to lose weight. But take this morning walk every morning. It won't take much time. You will only have to get up a few minute earlier and you will be well re paid at the end of a week or tw when you realise the different in yourself. THE early morning hours art truly lovely The air is fresh and clear and sparkling. It acts like a tonic. There is a clean smell in the air. It is quiet and restful. Before ,you know it you will be striding along, shoulders back, chin up, eyes sparkling, drinking in the lovely morning coolness. There will be a glow on your cheeks, a glow of health a glow of beauty. So remember to do this in con nection with these exercises. It will help you vastly. You are learning how to have a graceful carriage. Now, on your morninn walks, practice it! And here is your exercise No. 3. Stand facing a wall, facing it. The distance between your feet and the wall should be about two feet' Reach as high as you can, flat tening your hands against the wall, as illustrated. Without mov ing your hands or feet, lower your body until your chest touches the wall. Then push away and re peat. As you lower the body in hale deeply, exhale as you push away. Repeat this at least ter times a day. It is an easy and a pleasant exercise and will work wonders in an amazingly short time. Be sure to have your shoul ders back and your head up all the time. This is most important. And here is another little ex orcise you might do, a very easy and simple one. Stand with your heels together, body erect. Place your hands on hips. Bring your shoulders and elbows as far back as you possibly can, the move ment being back and downward. Now, bring the shoulders and elbows forward, as far forward . as possible. Inhale as you bring the shoulders and elbows forward, exhale as you force them back. The simplicity of this exercise should appeal even to the most indolent, or the most busy person. Do it religiously, ten times a day. In a week you will see a vast dif ference. But because this is an easy one don't neglect the others. For they are far more important! Remember, the goal for which you are striving is one dear to every feminine heart. You are working steadily toward bodily perfection, grace charm. Servings Of Boned Lamb Roast Increased By Use v Of Appetizing Dressing z By Jenny Reed A ROAST, such as the stuffed shoulder of -Iamb pictured to the right, is sure to please the entire family, even father who does the carving. The bones are removed from the shoulder and in their place, a savory stuffing is inserted. The" whole roast can be sliced easily and neatly since it has no bones to make the carv ing difficult. Not only is this roast easily carved and attractive in appear ance, but it is also economical, a fact that mother appreciates, especially along toward the end of the month when cost becomes an important item. The number of servings is increased by the use of a dressing, and since the roast is boned, even the very last slice makes an attractive serving. Have the bone removed from the shoulder of lamb at the mar ket, and have it sewed on two sides. Season the inside of the cavity with salt and pepper, pack lightly with stuffing and sew or skewer edges together. Place, fal side up, on a rack in an open roasting pan. Do not add water and do not cover. Place in i slow oven (300 F.) and roast at this temperature until done. If you like lamb well-done, allow 80 to ) Fflnms Anywhere In California Any Size Send for Catalogue, Sarin "B or, Cofrtuh Your Broker uuroRJiu lands mc. CM MMtgMMTT StTMt, FfMKlKO, Calif Designers Create Models From Empire Period For Opera Season By Doris Lockett THE opera season is the fashionable wo man's greatest opportunity, for with this scene-of formality and magnificence in mind, the fashion creators give full rein to their imaginations. This year with history-in-the-making supplying extraordinary stimulus, the styles for formal evening wear are superbly conceived and full of drama. For the young woman, the bouffant sil houette is frequently interpreted in a stiff slipper satin. The model photographed typical example of this lovely, style created for the opera season. ' Puffed sleeves handled in this way - . are completely suitable to the 4 formality of the occasion. The shoulder is slightly slit so that the sleeves droop over the arm in a charming manner. This dress of heavy rich satin is in the soft ' shade called old blue. Cut high in . front with a definitely Empire line it is a beautiful example of the modern version of this period style. The train is a graceful and unexpected addition to the perfect hie of this bouffant dress.- Very youthful in effect Is the dress of black taffeta also shown - on this page. The demure sugges tion of the high peaked shoulders and the snug line through the bodice is dramatically contradict ed by the flash of red facing it the hem. The interest of the cou ture this season has centered more than ordinarily on the hem line. Here the skirt is raised in front, the better to exhibit the daring red facing which forms a background for slender ankles. The season's attention to fine detail is well illustrated in this taffeta gown. Quite in keeping with its quaint lines and youthful spirit is the unusual buckle cen tered on the belt. It's a tiny old fashioned picture in a white frame with a red plush mat. Just so, might have appeared the fav orite picture of some Victorian belle. This little detail serves to emphasise the paradox of the modest shoulders and elbow : sleeves appearing on the same ' lovely dress which ends in an in trigu;ng touch of red at the hem line. It's a gown decidedly in the mood of the moment, a dress which has temperament as well as great chic. . In a winter when opulence and elegance are rampant, jewelry plays an increasingly . evident part. Rich combinations of rhine stones and colored stones in in- A ip, I ! mm- 7 . The train is a graceful and unexpected addition to the perfect chic of this bouffant dress of lovely old blue stiff slipper satin. The shoulder is slightly slit so that the sleeves droop over the arm in a charming manner. Cotlumai by I. M.gnln & Company The demure suggestion of the high peaked shoulders and the snug line through the bodice is dramatically contrasted by the ' red facing at the hem. It's quaint lines and youthful spirit is accentuated in the unusual buckle centered on the belt. tricately wrought metal, ropes of pearls, bracelets glowing with emaralds and rubies. Those who And earrings nattering are re joicing in the wide choice of ex quisite new designs. The final note of formality for opera is, in the minds of many well dressed women, the drawing on of a pair of long sleek gloves. These are teen most often this season In stark black iuede, very Edwardian, very sophisticated; or in a new pale flesh tint that vies with white for honors when the gown calls for light gloves. Economical Roast Pleases Family 35 minutes per pound for roast ing; if ycu prefer. lamb slightly rare, just so that it has a pinkish tinge, allow a little less time for 'roasting. Any bread stuffing may be used with this roast However, many folk like the following sausage stuffing with lamb: SAUSAGE STUFFING Va pound bulk louiao, 2 tablatpooni grated onion 2 tablespoons chopped parslty I cup braad erumbi Salt and popper Meat itock or water Fry the sausage with the onion and parsley, stirring constantly until meat is cooked enough so it separates into particles. Add the bread crumbs and seasonings, and enough liquid to make a moist dressing. While hot, pack into lamb shoulder. STUFFED PORK CHOPS Pork chops cut thick 'l cup minced htm Vl cup minced mushrooms 1 cup bread crumbs 'i cup rica, uncooktd 2 tablatpooni minced onion 2 tablttpooni minetd green ptppar xl cup tomatoti QROWN the ham, mushrooms, IV onions and green pepper, then add the uncooked rice am) tomatoes, together with 2 cups meat stock. lt cook until the rice is tender. Add the bread crumb and season to taste. Fill pocket in chops with this. Brown the chops on both tides, cover tight!) and bake slowly for 25 or 30 min utes. Much as we like our own Amet ican cooking, it is interesting to try the seasonings of our foreign ys l';rw N - -I !.- -nf v Menu Of the Week By Joan Andrews 1 -i tit?: Not only is this boned lamb roat easily carved nnd attractive in appearance, but it is also eco nomical, a fact that mother appreciates, especially along toward the end of the month when cot becomes an important item. . -r ' EVERY so often there comes a time in every mother's life when she looks into the ice box and wonders what in the world she can do with ail those odds and ends of perfectly good food that are sitting around. Today's luncheon menu is specially de signed to dispose of leftover vegetables, stale bread, and cheese. Here it is: hsl pudding Totltd v.g.tabl l.i.d Te.iitd Englilh mvffini I lon.y drop cooUtl B.Wd appla Milk or coco ' The cheese pudding is made by soaking 1 cup soft brend crumlis in 2 cups of milk for 10 mlnutei. Then odd 2 slightly beaten ogg yolks, 1 cup grated American cheese, H teaspoon salt, and 1 tablespoon ehopped parsley. Fold In 2 stiffly beaten egg whites. Pour into a buttered casserole nnd sprinkle with buttered bread crumbs. Bake in a moderate oven about half an hour. Serve at once. Leftover vegetables of any kind, crisp lettuce,, and French dressing are tossed together In a naiad bowl for today's salad. Honey drop cookies are delici ous. Cream l cup butter with 'a cup sugar and lt teaspoon salt. Add the yelks of 2 prk, thor oughly beaten; 1 teaspoon vanilla, 14 teaspoon cinnamon, U cup chopped citron, cup chopped nut meats, 1 cup honey, and 4 cups of flour which has been sift ed with 1 teaspoon soda anil 2 teaspoons baking powder. Tho mixture should be very stitT. As honey varies in thickness it may be necessary to add oxtra flour to prevent dough from spreading. Drop by the spoonful on a greased baking sheet and bake about 6 minutes in a hot oven. -T. . the CROwur neighbors, at least for the sake of variety. Of course, not all for eign seasonings are available here, and for that matter not all of them suit our taste, but those which can be obtained frequently give our dishes a zest of flavor, and gain for them a royal wel come. EAST INDIAN CURRY POWDF.R Curry powder is a seasoning which has many possibilities in cookery, and especially In meat cookery, since its flavor, if added with discretion, addi a spiciness which enhances the delicious meit flavor. Curry powder, contrary to many ideas, is not one ppice, but a combination of a dostcn or more, mixed in its native country, Last India, according to the likes of the family and according to the pocket-book. Curry powder may be used simply as a seasoning, very much as one uses paprika A small amount addd to the cream sauce in which left-over meat is served adds a great deal of interest. It may be sprinkled over an escalbped meat dish along with the buttered bread crumbs to give it a spicy flavor that will be enjoyed. Curry powder also makes a splendid addition to the lowly rtew, currikd Lamb 2 pounds dietd lamb ihovldtr ) tablatpooni flour 2 tablatpooni lard I imall onion, ilicid 'l taaipoon lamon juica I ttaipoofl curry powdar 'l cup boiling watar Vt cup itrainad tomatoti Dredge diced lamb with flour and brown in hot lard. Add onion, curry powder, lemon juice, hot water and tomatoes. Cover ..nd let cook very slowly until the fnnt is tnder. Serve on a he J "f fluffy steamed rice. A typically Gorman kind of seasoning is the sweet-sour flavor obtained by allowing meat to stand for several days in a pickle solution made by slightly sweet ening vinegar and flavoring with onion, cloves, and various other spices. Much the same flavor! may be obtained by cooking meat in a spiced vinegar solution. COLD IN HEAD Here's quick relief. Kondon's clean head . . . relieves stuffy nose at Aik your druggist. KONDON'S NASAL JELLY Plain or lyhadilw mm COOK and HEAT WHh kiYiwSMMtttM JUM t Mm Twttt tw Htf X m HAU THt COST COOK A MUL rOR KM Aa aaawtac tfpa all Wwr wMa wpwli u4 tl.MO mmmj bfauurtnrfotWaMt, bwM atlt m nj, viUkMt fvtatMrttitst m abutac w, $im qMk tatta Iml M HALT COST by tarWrWr. SB pi bla nm aVI mmk tVm, bt Um How ct fwnw. Om oflxJ tm la m aarm la awa beahlr wa all aaneatlnia utA tMuktrat Wriiaqtikk, h rtrtl t )mn hrr to end 4r'vlrT of roal an4 nM m4 maki I4( wr. Hn or I II line- -tntil pniwd to4a ta 1;altad taftortak N4I0, tmar AMckuaM dir. 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