La Grande evening observer., June 18, 1921, Image 13

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Boiled Custard Cream.
Take one quart sweet milk, one cup
sugar, four eggs, one teaspoon vanilla,
and a pinch of salt. Method Scald
milk In double boiler. Beat eggs to
gether; add sugar and beat smooth;
add to this one cup of the hot milk.
Pour this mixture slowly to the hot
milk and cook In double boiler until
It coats the spoon. Take from Are and
let get cold; add Savoring and salt and
freeze. Do not let the mixture boil In
socking because it will curdle If
cooked too fast ' The whites may be
beaten stiff and added wbon cold if
preferred. Caramel added makes car-
amel cream. Melted chocolate makes
chocolate. This will taike fruits as
well. Although some prefer the ren-
net cream for fruits.
Baked Apples With Bananas.
For biked apples with bananas, im-
perfect apples may be used, as they
are' to be cored, pared arrd sliced. Slice
six medium-sized apples an, three ba
nanas. Place the. fruit in alternate
layers in a Dtuxerea oaxing uisu.
Sprinkle each layer with one-fourth
f , , . . ... , 1
cupful of sugar and two tablespoon fuls
t k...... - k ir -Vr.i -
Jailing water over the fruit, cover the
closely, and bake for one-half
our. Kemove the cover and continue
the baking fer ten minutes loiftcr.
Serve with cream or with the juice
tlsat fern in the V.lring pan. tircerin" and attained lemon Juice to- thing 0 different that everyone turn 'r T W . iee). ,uji ln drU; aay k
waMN . Xr;nurk..;rM.. .w rt-t: czzztjlzl
For a banana mousse, press four ml of thU) irT VonH rort, Toir Xjfje. "B mm,m ..". " Tm.T ,
"Sot 2S? with IkTee-r! , .1 a thU ' "Plend' L. . TIT' ? "V -,... -r. g,. ,
pm ef chilled-.dibl. tream wkippc. How prCTen, ht lrff , V.ck- " '' T ' Jli con- ,U,t ,"t mm9 T ,,U "'
.olid, an sweeten .with half .a cupf.l la- to lurched thing, whew Ironing !lk. wlr. , frulU rc,uI"r- a 0d n ""tlM
of pbwerr4 nxjar. Xurn to a ipold go, ron over with a lietle mex. . . 0 0fer!" r dlshea are all appr),rlatafor n.in of a c.. of ol tw, taM tM
wifh a -atcr-tight covr and bury In Toa nsp,n u have any old .lece of course, and afmost inroaala except c! il- I ft 4 gts
ice aid rock salt fort three hoar be- randle.tle them np fci , a psyce of cotton m)inp. Keep tbe comteys untlj (oma;an b8 used Xn ro-11?- hot )ter. Add o . a cu lit
Jioee sewing. jtuh the iron oulcklr or-) alt) rou tair nd tbetL.roll onnalse for the) oure. or J,-e- err1esjthe Jic of taft a
Xew Irist Potatoes. ,1,. 1. .e.i nm mirk- ihm ... theelnto aba Mie you want and Ubl aeiad take a quarter if t cua a l)f cnof sugar 89tlkett
. erct potats of uniform size from.
4e bag, as Aany aa needed.. S A ae and
1 frriYeTy black sitVcks. Just carer
It aof.lna aatareotiPsalt andaaok
utJietfdta; try wlh't fork or atraa).
flejr S Tsaf ; ajd V
n iocc
minute or two. Make a white sauce
of medium thickness; pour over pota-
toes; sprinkle with chopped parsley
and serve.
Do not try to mash very new potn- ,
toes. The old ones-are better. When
buying new potatoes select those of
uniform ske from the bag for each
meal. The small onea for one meal,
the large ones', for another. '.They cook
bfctter and look better.
Jelly Hcriiigne,
Take one tgg white, a pinch
f salt
and half a glass jelly. Method Put
tgg white into a bowl, add the Jelly,
With a good egg whip heat all together,
and continue until a very thick
meringue il made. The whipping will
mix jelly with egg until it is wcU
blended and unnoticed. A flavoring
may be added if jclb is sweet, and a
bit of coloring adds to the looks whrn
using, with strawberries.
How to Do Things
m m m
. ,
rvt 1AT you win find furniture cream
f " " ' ,, .
I u excellent thine for po ah ng
the marble or tilea on a wash-
stand? The result is well worth tke
trouble. "
What to do when your k.ad. gt
i ni t,.H ofvihta oil.
nely jtjf rjiej !! linen look qu;
aioy, e e
ttfat.i i if.aiur hal.au not very
a.ick anderjn want to Co It nicely
" Pfjl ) from jour own
0 i rl Can Wea r
W W
1 NOTICE! that when It comes to
freak clothes, while aom girla talk
Tarjr conservatively and try to
make you feel that wearing something
most unusual Is "cheap" and "con-
splcuous," the, look longingly after
the girl who puts en the ultra and
-gets away with it," lor which slang I
ask your pardon, aa that la the only
phrase that expresses exactly what I
mean. Freaks art the aplce of faah.
Ion. We can go along wearing the
practical, all - wool-aad-a-yard - wide
clothes for ilk days out of the week,
but on the seventh we are ready tor
something different and dashing.
The trouble la we lose our heads and
pick the wrong thing. There are three
things to consider wnen you wan to
Indulga In the blierre: First, whether
you can afford it By that I mean,
can you hare enough variety of elothea
to that you can discard this the miti-
7wfr jw? Aw or
is srjaAi.sxra-
ute you have bad all the fun and Hart
out of It It certainly dees not pay to
wear the freakish thing If It must be
taken. serlously..,.It simply can't be
done.
Second 'saa you carry it off? HiVe
rou an alf a manner, an assurance
tleat rill make the other woman think
nit be ll riant? You cant falter
for one m nut when yon wear aom
wrao them In a fringe net "This forts
quite a eoft )aGan4 does not shoa .
wnen ro-wssn your nairrun tne
Dad at)
en, via uian arain av 117
yojr combings until yon bsiO tnotQb
ye)nak a ne) one. "
I J S t- - ; I '.s!'!' TWAFJeoT freer of furs-jjer JcxJ
If j J? .FCT- 't'm :-. . 8 Jl- fmj- ay AurtUv Ora St'
In
I I V I 41 aeems aa If 11 were coined for her. 1 iceves were nothing but row after I ,1 A V''
I I 11 wish you Could see her negligees. She row of red wool braid headed with I I i Pt.
I i7
.L JLI, Color Sciieiiies -jor ' 7 y f
Frjcak Clothes
-woman la wearing, you can't do It
when you pick on something atratllng.
Yeu must match up your disposition
to your frock.
There U Ruthle, for lnatance. dear
mu M mouM of , whQ
....... ...
lust tlakt lnt0 neutr1' fou m,M
when "he doesn't tnake an effort
Somebody, 1 dont know who, told her ,
that she was the demure, quaint.
P. mu should see the way that
rtrl stands out in a orowd, now. She
weara the pokiest kind of pokes, reg- ' t TTTHvl VfTV' J f i
ular aeoops, and thosa oolonlal tnffe- j, rt 4 '! TnCjVw.'' U t 'l I '
taa, one In navy and white taffota, :.f .i -p t I ' Ij PKjJiflT ; J I !
with ruffle after ruffla put on like a I . . (ITn ViH J t
aplral-colled spring, with the tightest ' I VklllVlHi V I J 1
of Dinned waist bodices and funny lit- I i TrTrLl r4tt 1 1 !
t tgnti aBort sleeves. She has an-
other one with a three-yard skirt to
the anklos of embroidered taffeta. That
girl could wear mitts and get away
with it I She told me she was copy-
lng another French frock of black taf
feta with circular flounces bound in
red, and tbe round decollete Just part
, ly covered wltb a choker collar and
yoke pieces back and front, leaving the
shoulders bar.
Of the Orient
Linda Is my Oriental friend. She re
vels in color and the word "bizarre''
seems aa If It were coined for ber. I
wish you Could see her negligees. She
bs one I call All Baba, with a blue
ior bciieiiiesior
tfie Conipa'iiy Dliiiie
IN muklng out the aieaa tar a cam-
pauy men! It la ant waie to Insist
that ewry alngl fish holds to tke
color srjiesne. Thai voukj be awsMt-
onts, aadetJa '? br( Ip gat the
"fhes all me jssm snse, sue in
courses WRI be'lewtastic fA at
all leat to tk .. fflk
.
n--. ...u u,..c w -.,
aronnaltf and Ccwlt add si
tobasccj a Quarter ef a .eaeuooeul
eack or paprma. saT ana m-s-jra,
laDiesnonruis vz ayiiuftsTu iws
tSrough a tiba dash of onion Julct)
and a tispoonfu! chilli aauitS
i ... . 'Itlftl A-VO' i.
MAT" FtxK.
georgette coat, a red satin-swathed gir
dle to the hips and full trousers of
purple chiffon cloth that button tight
around the ankle. Then she has' one
wltb straight silver lace pantalettes
that show for only a few Inches below
tho long-bloused Chinese red aatln
negligee. .Sometimes she goes In for
the barbaric. As in a navy trlcotlne.
Where the best part of the eklrt and
sleeves were nothing but row after
row of red wool braid beaded with
gun-metal disks. .
WWW
If this la too red, dilute . with mpre
mayoanalsa. .For a fruit salad, color ,
Ik mayonnaise with cherry Juice
from a bottle' fit your preserved cher-
rles, If yeu have tbcfn; If amt, use
yegeiKoie acoionag ana tnin out wrb
the JulA from caused plswapple.
Hattnally. the df.ert is the plae
'" .
of Ice and stlreunttrtejs rlt
t'ajlae) to fiarrfen, then lle let)
cup wan- 01 nee as vtm
wipcir. aiuin ww aerv jBBSfaiaTiea
with whipped cream. o
0 fiozen eeraselonmakSs frettjr
tee to serve at a pink luncheon or re-
eeptlon. Choose a nice melon, cut off
one end and scoop out all the pulp,
Cut another tiny slice from the other
and so It will stand svenly on a plat-
ter. Mash the pulp, add two cups of
orange Juice and a cup of powdered
sugar. Freeze a.nd serve heaped in the
sholl, garnished around the base with
pink roses.
Red Is rather unpopular- for lunch-'
eons, but It la nice to know bow to get
up a rod menu, for one nften noeds it
for school affair! and club luncheons,
when the Color of the class or olub Is
red. A tomato soup, omitting the
cream, makea a very good first course,
and the salad can also be tomato, Or
you can tarve a vegetable cocktail In
tomato sholls for the first course and
use red mayonnaise oh a lettuc or
1 . 1 1 1 . 1 1 1 , .
n 111
BrPtATEB OF
any green aalad. Use the recipe given
above tor rot mayonnaise, only us
enough of tbe Ingredients to make It
red, Taprika can be sprinkled over
the potatoes In the main course, and
tho sauce. If there la one, 'colored with-
plmentoes. Currant water ice makes
a very nice tnrt dessert to serve at
the end of the meal. Boll togother tour
cups of water and a oup and a half of
sugar tor JO minute. Cool, add two
oupa of strained currant Juice and
frees.
For a yellow menu color the desserts
with orange peel and Juice. Frozen
peaches and peach Ic cream are
very pretty yellow. Oranges,- grape-
fruit-or a combination of fruits in
grapefruit shells mak a good first
course. Choose Vegetable that will
allow you to grate over It the yolk.
vmuuiu iuuerae
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