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About St. Helens mist. (St. Helens, Or.) 1913-1933 | View Entire Issue (March 26, 1915)
nOME AND FARM MAGAZINE SECTION In the Home-Household Hints-Fashion Notes-Recipes 12 w - litor wilt ke aleaaed la I mil ubll.a hl.l. ml la- Tkr Ullor reeetve tereat ( tar rradcra. X 1 Household Minis Y TOT water uiav be hud the first n thing in the morning, or any time annus tlie uigat. in un unhealed room by putting boiling water hi a wrapped small crock, setting tills in a larger crociv, covering unu putting a pillow or cushlou ou tot. if baby needs a bottle of warm milk, it will be right very shortly if set lu tlio hot e. aier. Tf Vni-n lu 4lw...r..i.. I. it ..toatnAil while still in the skein, anything mane rrom it wilt not shrink when washed. Put the yarn on a dinner rtlnfA In tl.A olflmlinK n...l ult..n tl.. g-a.. M ...V OVVU.IIll ililU IIVII till- oughly steamed and dried It will be u eon auu uimy us ever ana en tirely unshrinkable. Narrow linen tape Is better than ribbon to run lu the allover embroid ery of under ear. Colored ribbons will fade after a hile If not removed for every washing, and white ribbon turns yellow after a few washlugs, but the tape gets whiter and prettier all the time. If you do not want to slew all of that lurge pumpkin at one time, put a piece of plain white paper over the cut edge. It will adhere as though glued, keeping out air. Put away iu a dry, cool place to avoid danger from mold. When putting a tack In a place where it is difficult to bold it with the fingers, thrust It through a little strip of paper, which will enable it to easily be held in place without danger of pounding the fingers. Such a quick fire Is needed for making good cookies nud drop cakes that they are Inclined to burn on the bottom. Turn the pans bottom side up, place the cookies nud cakes on them and they will burn less easilv aud be removed more easily. If the furs were put away dirty, clean the dark ones bv rubbing heated bran into them anil the. light ones by using hot corn meal. Hepeat several times, if necessary, and shake out well. May Manton Weekly Fashion Talk A FASHIONABLE UNDERGARMENT CU.yuii:n.m m.N itnuer garments are the fa vorite ones Just now. In this one a corset rover or brassiere and drawers ai- made In one and the result is most satisfactory. Tho garment Is comfort able, easy to adjust, and anything that reduces the bulk of the uuderwear is sure to be welcome. The leg portions nuiy be left plain or tuny be Urawu up aud finished with bunds, aud the ueck edge can be cut round with iii'iuholes, or tho upper portion ran bo cut off straight above the bust line aud shoulder straps, attached to hold it hi iihire. Ill the lnt-ircst view, the garment Is made of crepe ue chine trimmed with washable silk that Is finished with plrot edges. In the small front view It Is made of flue batiste scalloped, ami the buck view of the same ma terial with trimming of luce. The garment is a very simple one to make nud Is, perhaps, especially desirable beuenth evening gowus. For the medium sire there will bo needed 2 V, yards materials III! or 2 yards 41 Inches wide, wlih " yard of w at liable silk 27 or S1', yards Insertion for trimming. The May Manton pat- D,u...,u.u.., ,,,rn ' cut in inree .. Co.nWnation Fnd.rgarmenl. or 3S or 4, To'Ce' ,. ... . ,, , or 4 4-Inch bust mcAsure. it will be mailed to any address by tho Fushlou Department of this paper, ou receipt of 10 cents. M rrrrJl SasiitfB2e i . Tka Kdlt.r Mill be Blea.e rerelt. aa HblWh lavarll rrelpert. That soiled article of undressed kid need not be turned over to a pro fessional cleaner. A very fine grade of sand-paper rubbed carefully over the surface is the secret of restora tion. If a cork has fallen into a bottle that you want to use, pour in enough strong atnmouia to float the cork, leave it a day or two and It will be so eaten that It can easily be shakeu out. If the vinegar cruet, water bottle or vase is stalued, fill with soapsuds made strong with ammonia. Let stand a shori time, then drop In a few shot or beans nud shake wel. If chilblains appear cure them thus; cut thin slices from an un reeled potato, sprinkle with salt and let stand until euougli Juice has ac cumulated to cover the chilblain leaving the foot bare tiUTt dries. If you have varnished floors, renew their gloss by sprinkling with coarse salt. Let it remain five or more min utes and sweep oi'f with a soft broom or brush. Silver will be bright as new If It Is covered with sour milk, allowed to stand for half an hour, and then washed and rinsed. t Vse the thin old blankets In com forts instead of rnnnn Tl,..,. . 211 1.. - ' " mil light and warm, and will wash most satisfactorily. . Slip a flour sack over the broom to make a baudy brush for walls and ceilings whenever they need cleaning or dusting. Don't forget a handful of salt In the rinFe water cold wush-davs, to keep the clothes from freezing "to the line. It is worse than foolish to ' hate" any part of your work. At least take your business philosophically. To dredge raisins m d currants put them n the sifter villi, a cup of flour and give it a turn. Making Use of the Left-Overs liy MItS. W. C. PALM Bit. VERY often many a good nourish ing meal con bo made from the left-overs from a day or two. with perhaps the addition of only an extra dish. The dishes should bo plauned so that they can be quickly and easily made. One should have on haud a Jar of good white sauce to use In the various dishes thut can be made. Then bv mnklrn ncn et i. a tnr. n - , .in. n u OVPrS Or lllHn Hliiiu u la nflun . .1 case, the work of preparing aud cook ing a tun meai can otteu be saved aud is especially kolprul on a busy dav for the hoimea-lfo nu Bk plan and arrange for preparing the eu-overs a nay or two ahead. Then If thev are eninff to lm huaH n n they must be made use of iu u short nine 10 prevent meir spoiling or go ing to waste. Left-over meats can bo used in meat pies, croquettes, meat balls or saluds as well as stews, bash or soups. The left-over vegetables can all be used in any number of ways and dishes so that no one but the one who prepared them could tell that thev were "left-overs." From If.fr-nt-Mr fmiiu rr..AU. canned), preserves and Jellies, salads, fruit Boups, tarts, puddings and pies can be made, besides the numberless frozen desserts, and still more des serts can be made by combining the left-over Juices from stewed or canned fruits with gelatine. Left-over bread can be used In a score of ways. 08 drv toa.t mill toast or French fried toast, dressing and numberless mtriHlnira m v.-&it nu - . . -o "Pll UD fritters, while often griddle cakes, steamed brown bread and iiuum fruit puddings are made of part bread crumbs. If the liousewlfo knew how superior bread crumbs were to cracker crumbs for rolling croquettes and meat balls in as well as scallop ing dishes of all kinds, she would never be without a Jarful for this purpose alone. Left-over cake or cookies that hare become dry can be used to any num ber of puddings. Never throw away fresh celery foliage for it can be used for season ing all manner of dishes and can be kept for a number of days if tied in a damp cloth and hung In a cool place. When the cloth becomes drv. wet it again. Hits of left-over cheese can be used to advantage In various ways and lend readily In making left-over dishes. Often In preparing dishes from left overs, It needs Just a touch of some thing to change It from un ordinary dish into a tempting one. Take, for Instance, if one has baked squash for dinner and there is enough left for a pie, to cimuge it completely from the ordinary squash pie, top It with whip ped cream and a few ground nuts on iup 01 ine cream. Another Instance, If Just a few hll of cheeso are left from the evening meal, they can bo cut into small pieces and served with pie the next day, and the dry edges that were cut away can be run through the iuNt grinder and spread on crackers. With a (lush of nam lieu w Imva u ,t..l,.iv cheeso wafer to serve with a salad. ine cracuers must be placed In an oven until the cheese has melted ou them. Wutt'b carefully, as they burn easily. (Conelml-d Nft Wtrk ) It read Pudding. Cut the crust very thin from three rolls, and soalc the rolls In a pint of milk until soft, then squeezo dry. and place the millt on to boll; beat five CKKri llifht ndil r.tiu.l.nir .., sugar, one tablespoon of butter, one iuuit-Binuii 01 cnopped orange peel one-hutf til fit Of IKAfir Afimtti lit.. Honked bread, and one-bulf run of currnnls: when thn ml lit i.,.iiu ...1.1 i. and stir nl! together. Tour Into a well buttered illuh m.,i i.ui i.. . steady oven for 40 minutes. Serve witu uuenesse sauce. Chocolate Pudding. One annrt of mil it and one-half squares' of chocolate grated: wet with Into m aided milk. When chocolate th diHSOlved. tonr lntrt a ni.!,ii add Tnlkti rtf u v .,..11 i . - w v n fr' v cii Utrtlllfn and six tablespoons of sugar, llakc ooui tnreo-iourths of an hour. Heat thn White nf lll nun In a ...l. and add six tablespoons of sugar. - i"B irosuug on the top of pudding, and set u the oven to brown slightly. t ream Snlud Dressing. Cook (inp-tlilnt rim nf . slightly beaten yolks of eggs, two i.uimiiuuuii 0i Bugar ana two table spoons of lemon Juice in a double boiler until as thick ax soft custard. u pmcu oi iau ana strain. 1 ounibiiloii for ( ream hoii. SHAHON a quiirt of boiling milk with a tcusiHiouftil of salt ami saltpoouful of pepper, thicken It with I wo tnblespoonfuU of flour and two tablespoonruls of butler rubbed to a cream. Add u little of thn acaldluc milk to the cream; then add tha cream to the scalding milk and boll two minutes. You may make any form of cteniii vegetable soup from this by adding the boiled vegetal)!. Double Kudjje. Two cups of granulated sugar, half cup of cream, two squnres of choco late or two tablespoons of cocoa, ou tablespoon of butler. Hull seven mlu utes. then beat (III thick nud spread lu a buttered pan to cool, . Now take two cups of brown sugar, half cup or cream and butter the size of tt wulnut. Hull these together till thu syrup forms a soft bull in cold wuler then beat well, add one cup of chopped walnuts nud one teuspooii of vanilla. Pour thin caudy over that already In the pan nud when il ha cooled, rut It into squares. To Prepare Itnbblts. To prepare rabbits wash and clean thoroughly, cook for half hour In cold water lu which oue-foui tli rup of vinegar bus been poured to remove Wild tllHle. IIUVK I-.Hill n .nl.l... .. hot. Ilrown your ml. Mi i.. t,.. .... ter or drippings, season and remove to covered en rt linn .iui. t enough hot water In the mdrfor i.. make gravv snffli leni in fAVnS Thicken the gravy and pour over the meat, baking It all the way from out in two nours. Nut I'nke. Oleum tOKelher nun rim ,.l I.. and two cups of granulated sugar, add one-third rup of seei uillk. to cups flour sifted with to teusKoiis baking powder, one-half cup grated chocolate or cocoa, mm r.,,. ,.t mushed potatoes, oue cup of nut meats four cti; wnll lu.ni.. spoon vanilla extract, one-half ten spoon cinnamon, one-fourth tea spoon suit. Mix Ingredients together ell nod bake In loaf or later li with boiled Icing. CrenmrJ Ouioim. Cook the onions In salted water until tender and drain. In a sauce pun put two tablespoons of butter Allow this to become hot, then stir In two lablespoous of flour until well blended, pour In a generous cup of sweet milk, season with one-half lea spoon of salt and Quarter leom.,,,.,, white pepper. Hull until smooth nnd creamy, then pour over onions and nerve. Muck Mince Pie. ' Two cups water, oue cup sugar, ono cup of raisins. in.l,.i- chopped suet or lard, one cup vlne- Kr, uue cap moiasses, eight pounded crackers, one-half teaspoon each of ground cloves, rlnnnmon and grated nutmeg. Hon together 20 minutes, and bake with upper and lower crust. lblel (iravy. HteW the liter lllimr.l n.,.l ----- . . unit ii-w I i of the fowl In a 11 1 1 In itf U1.1.. and mix hot with the gravy that has uuppcu irom tne fowl. Thicken It With a lilt u browned flnnr .... with salt and pepper. Cbop'the liv er, gizzard nud heart into fine bit. nun to gravy and serve. Oyiter Drrtwliig. Souk one-hair Innf nf i,.i. In co Id sweet milk until u.in u. ....... out milk, mix In two eggs, one teu- luon eacn oi salt, pepper and sago, one minced onion iiml nnn.rir.if itra oysters. Heat all Ingredients togetu- i r wrii. PoiHonOak? Ivy? lJi? SPI'llcstlon of SantlsrptlR It Urn sfforjH InoUnt relief. Is ootlilng and roullna- In IU action ii'.'- ,l"rt- It rclievaa the loiilhK and Irritation at once, i-upldly reduce, the Inflammation und teyer, and speedily effect, a cure. UrnnalM. refund If It fnlls. Hanlleeptlc la also an efficient prayeiuue r Oak nnd Ivy pol eonlnir. Keep a aunply conven tenily nl hand. It la eimallr V,.'"i,y. for tber akin IroutilM. At all (Iriigmnre or by mall, Kir. J'.nlienrntt c.'litinlcal I.aboraturlet, I ivriiHnii, ur. 1 1 ewwivvi(wvWWWSil,WW(iy
