Taffeta for
Dresses and
Taffeta for
Petticoats
Right when thi
come most sc
get—fashion 1:
its most favo
for those qua
dresses again
for petticoats
the decided fl
ionably have.
s material has be
arce and hard to
as decreed taffeta
red fabric, taffeta
int old fashioned
in vogue—taffeta
to give the skirt
are it must fash
*SLIi
Stlyes for March just unpacked. All have the popular Fitrite
adjustible top. Price.:.$2-50 to $6.00
Large’s Cloak & Suit House
865 Willamette Street Phone 525
OB AK
Advertises
58 and 60 Ninth Ave. E.
This is the
Students' tftiidie
Built for that purpose. You know the quality of our produc
tion. Why not have the best.
TlUlTI'riLIElSffltUjm.JLO
You should be sure you have the best.
Blue Bell
And Blue Bell Products
Eugene Farmers’ Creamery
Special Styles and Special Prices
OREGANA WORK
Dorris Photo Shop
The Varsity Barber Shop Antiseptic
Don’t be afraid to get your work done here. You can’t get
any infectious disease, as we keep all our tools in a steril
izer when not in use.
Students we solicit your patroqage
jokn mcguire
Proprietor
For the past six years at Marx Bajrber Shop
Hull Building 11th and Alder
Why not buy a Royal to do your work?
i $5.00 Cash and $5.00 per Month
! Rent a Machine for $3 per mo.
Oregon Typewriter Co.
| [ 691 Willamette Street
sendtITe emerald home
I ■
Hr L CASH, EX’IS,
VISITS II. AND TOWN
Former Student in Journalism
Sails May 18 for Philippines
to Teach School.
Harry L. Cash, ex-’lo, who was a
member of the first journalism class in
the University at the time the depart
ment of journalism was installed in the
fall of 1912, is in Eugene from Hood
River, visiting old friends on the cam
pus. Mr. Cash will spend a few weeks in
Eugene before going to Vancouver, B.
C. where he will sail May 18, on the
Empress of Russia for the Philippines.
He has accepted a government position.
Mr. Cash says he has not yet received
definite instructions regarding his teach
ing work. He took the civil service ex
aminations in The Dalles and recived
notice a short time ago of his appoint
ment.
“I don’t know how many of the stu
dents at the University now,” snid Mr.
Cash, “the only ones I remember are
members of the present senior class;
they were freshmen when I was here.
In fact it is almost like coming to a -new
school, but it’s Oregon just the same.”
Mr. Cash said' that many American
teachers were employed in the native
high school and that in general only the
more practical subjects were taught.
Mr. Cash is visiting his brother, Bur
leigh Cash, at 755 Lawrence street.
f ALUMNI NOTES *|
★-;- *
A. T. Parks, ’15, was elected super
intendent of schools f.t Pendleton last
Monday.
Dean Walker, ’13, refereed the liig
games in basketball at Ashland March
3, 4, 10 and 11.
L. R. Alderman, ’98, has been re-elect
ed superintendent of the Portland
schools.
PETERSON APPOINTED
Dr. E. G. Peterson, professor of bac
teriology in the University in 1910, has
been appointed president of the Utah
Agricultural college at Logan.
"GIVE ME OREGON.”
A letter from Lyle F. Brown, ’13,
says the author is “very much in love
with Yale and also my work.” Mr.
Brown is taking post graduate work in
law at the New Haven institution. "As
regards the climate generally and the
people—well, I don’t grant much—give
me Oregon,” he adds. "As regnrds the
people all those I have met, I found
very democratic and mighty fine.”
FOR SUPERINTENDENT
Miss Fay Clark, ’12 of "Vale, has an
nounced her candidacy for the office of
county superintendent of schools of Mal
heur county, at the coming election. Miss
Clark was appointed to this office at
the death of A. B. C. McPherson during
the early part of his term.
FAN FODDER
Washington and W. S. C. are in the
midst of their annual brotherly love bouts
—this time over the Frank Goteh plus
Joe Steeher pastime. To show the Dietz
supporters that they must cut: out thiij
roughstuff the annual track contest
scheduled for May 27 was declared null
as well as void and Doc Stewart signed
up to provide entertainment at Corval
lis on the vacated date.
Walt McCredie, the w. k. pennant trust
of the Facific Coast league, was forced
to renig on his O. A. C. coaching job
through the strenuous activities of Jupe
Pluvius and after a few' once overs iri
the armory at Corvallis passed the deal
and returned to Portand. Heinie Loff will
officiate as coach, and act as captain on
the side, for the rest of the season.
Washington finally consented to being
imposed upon by W. S. C. and journeyed
to Pullman Saturday where it captured
the state wrestling honors by taking first
prize in three out of the five bouts. Capt.
Van de Bogart, who was the cause of all
the diplomatic warfare of the previous
week, assented to wrestling the light
heavy and heavyweight grapplors from
Dietzville without rest between matches
(said rest being the question at issue be
tween said justly famed institutions) and
after copping both titles restored matters
to a friendly basis.
MeCredie's training camp4wil! provide
refreshments for three Oregon diamond
stars as Byron Houck returns to or
ganized ball this spring after a two year’s
sojourn with the Federals. Connie Mack
refused to issue transportation to any of
his prodigal aons from the Fed circuit
so Houck became a free agent and will
attempt a comeback in a Beaver uniform.
McGill university, Canada, has given up
intercollegiate activities because so many
of its students are serving in Europe.
f HOME SCIENCE CLUB 1
★ -—--*
“Ways of Serving Leftover Mtats.”
Economy in household management
demands that the remnants of a roast,
fowl or fish be not thrown away. How
to serve these leftover meats so as to
make them appetizing is a problem in
every household. The following recipes
will make tempting dishes out of such
leftover meats:
Ways of Serving Leftover Beef.
Beef and ricj croquettes—1 cup chop
ped beef, 1-3 cup cooked rice % teaspoon
salt, M teaspoon pepper, cabbage, toma
to sauce. Mix beef and rice, add season
ing. Cook cabbage leaves two minutes
in boiling water to cover. In each leaf
put three tablespoons of beef and rice
mixture and fold leaf, pinning it together
with toothpick. Cook slowly in tomato
sauce until cabbage is ^ender.
Meat croquettes—1 cup ground meat,
% cup thick cream sauce, seasoning, 1
egg white, flour, bread crumbs, tomato
sauce. Mix meat and add cream sauce,
season to taste. Make into croquettes.
Roll in flour and egg, then bread crumbs.
Fry in deep fat.
Beef loaf--One and one-half pounds
of lean beef chopped fine, one teacup
rolled crackers, two eggs, one teaspoon
salt, butter size of an egg, one and one
linlf cups sweet mil&. Mix all well to
gether, mold in loaf and bake one hour,
basting as roast.
Reheat cold roast beef cut in thin
slices in the following. Mexican sauce.
Cook one onion finely chopped, in two
tablespoons butter five minutes. Add
one red pepper, one green pepper, and
one clore of gi.rlic, each finely chopped,
and two tomatoes peeled and cut in
pieces. Cook fifteen minutes, add one
teaspoon Worcestershire sauce one
fourth teaspoon celery salt and salt to
taste.
We are all so familiar with meat pies
and creamed meats and hash that there
is no need for suggestions in this line.
Ways of Serving Leftover Mutton and
Lamb.
Cut remnants of cooked lamb in cubes
or strips. Reheat two cups meat in two
cups sauce, sauce made of one-fourth
cup each of butter and flour, one ctip of
White Stock, and one cup of milk which
has been scalded with two blades of
mace. Season with salt and pepper and
add on tablespoon of catsup. Garnish
with large chontons, serve around green
peas, or in potato border, sprinkle with
finely chopped parsley.
Casserole of rice and lamb—lane a
mould, slightly greased, with steamed
rice. Fill the center with two cups of
cold, finely chopped, cooked mutton,
highly seasoned with salt, pepper, cel
ery salt, onion juice and lemon; then
add one-fourth cup cracker crumbs, one
egg slightly beaten, and enough hot
stock or water to moisten. Cover meat
with rice, cover rice with buttered paper
to keep out moisture while steaming, and
steam 45 minutes. Serve on platter sur
rounded with tomato sauce.
Minced lamb on toast makes a dainty
dish for lunch.
Ways of Serving Leftover Veal.
Prepare as minced lamb, i. e., cut in
small pieces, season with salt, pepper,
celery salt and heat in well buttered fry
ing pan. Serve on small slices of but
tered toast.
Veal loaf—Prepared ns beef loaf.
Veal sausage—One pound finely chop
ped veal, one-fourth pound chopped ba
con, one teaspoon salt, one-fourth tea
spoon pepper. Press into flat cakes and
fry in butter. Make a cream dressing or
white sauce in the pan in which meat
was fried. Pour over sausage and serve
Ways of Serving Leftover Poultry and
Game.
Creamed chicken, or turkey—1% cups
cvold chicken or turkey cut in dice, 1
cup white sauce, 1-3 teaspoon celery salt.
Heat chicken or turkey in sauce and
serce on toast.
Scalloped chicken—Butter a baking
dish. Arrange alternate layers of cold,
cooked, sliced chicken and boiled macaro
ni or rice. Pour over white, brown or
tomato sauce, cover with buttered crack
er crumbs and bake in hot over until
crumbs are brown-.
Sahni of duck—Cut cold roast duck in
small pieces for serving. Reheat in the
following “Spanish sauce:” Melt % cup
butter, add two teaspoons finely chop
ped onion, a stalk of celery, two slices
carrot cut in pieces, and two tablespons
finely chopped lean raw ham. Cook un
til butter is brown, then add % cup
flour and w'hen well brown add two cups
' consomme, bit of ba yleaf, sprig of pars
ley, blade of mace, two cloves, Ya tea
spoon salt and dash of pepper. Cook
five minutes. Strain, add duck and add
.stoned olives and quartered mushrooms.
Scalloped salmon—Two cups minced
salmon, 1 tablespoon flour, 2 table
spoons butter, 1 pint sweet milk. Make
cream sauce of butter, flour and milk.
Heat two eggs and stir into sauce. Add
salmon. Put in buttered baking dish.
! Sprinkle cracker crumbs over top. Bake
40 minutes.
Halibut croquettes—To two cups cold
flaked halibut or salmon add one cup
thick “white sauce.” Season with salt
and pepper and spread on plate to cool.
Shape, roll in crumbs, egg, and crumbs
and fry in deep fat. Drain and arrange
on hot dish for serving and garnish with
parsley^
Ready Now!
For Early Buyers With a Complete
New Showing of the Smartest |
Spring Suits
Hart Schaffner & Marx and Stein-BIoch
Makes
If you would like to know what is
newest in men’s wear for Spring,
you should make it a pomt to come
to Wades to look over the latest
arrivals from Hart Schaffner and
Marx and Stein-Bloch makers.
These suits show the most advanc
ed style tendencies—in style, fab
rics, colors and workmanship.
\ !
We are proud to be able to show
you such a display of beautiful
new suits—a marvelous assortment
of the new fashions—and invite
your inspection while the lines are
at their best.
You’ll surely find in these various
displays just what “strikes” your
particular fancy. And the prices
are low enough for the most fru
gal pocketbook—
$15.00 to $30.00
Also please remember that our
lines of Spring hats, shirts, ties,
gloves, hosiery, shoes and other
furnishings are complete; the pri
ces, too, are very reasonably low.
WADE BROTHERS
“Things Men and Boys Wear”
TABLE DELICACIES
of the season’s best
can be supplied at
WING’S MARKET
Phone 38
675 Willamette
sw
Hershey's Marshmellow Cream Sundaes
They are delicious
'Cregana
Cor. 11th and Alder Sts.
Laund
unary
PHONE 65
THE PICTURE
You can be proud of will come from
Tollman Studio
Get your picture now
734 Willamette Phone 770