1908.
Peekaboo" Waists GivePlace to Fall Creations for Chill Autumn Breezes
MANY VARIETIES OF AUTUMN SHIRTWAISTS WITH NEW LEO 0' MUTTON SLEEVES SHOWN
"BACK-RESTIfJGw
FOR MEDIUM AND
SLE.JDER FIGURES
SELF-REDUCIHG
FOR EVERY TYPE OE
STOUT VOMEN
nn cTmT- ni?TT.nvTlv: PORTLAXD. OCTOBER 11,
inij jtjix va- w
WAT with the "peek-a-boo" shirt
waist and the srossamer dalntt-
n of the lingerie dress waists! I
Now that th chill breeses of Autumn
are whisking; away the many-hued
leaves from the branches of Portland's
hade trees, taps have been sounded
for the entire Bummer wardrobe, which
must now so Into the lavender scented
seclusion of reserve boxes and cedar
chests. Already the Tiew Fall and
Winter shirtwaists are appearing on
the streets, and the local shops and out
fitters are making special displays of
the new offerings.
The accompanying pictures show
few of the many varieties of Autumn
shirtwaists in the new patterns and
materials, from the stock of one of
Portland's mammoth department stores.
Quite the smartest thing In shirt
waist materials, according to the exclu
sive dfalers. are the novelty patterns
In t rench twill and fine batiste, both of
which materials are dainty, soft and
safe rr "tubbing." One of the very
smartest patterns In French Lwlll
shown In picture No. 3. The pattern
of softly-blendfd plnklsh-gray stripes
upon a cream background, and the cut
Is broad along the shoulder line, with
knife plaitings In both back and front
from shoulder seam to belt; the sleeves.
which are rather scant of cut. are fin
ished with a narrow cuff of wine-colored
satin, and detachable linen cuffs
are to be worn peeping from under this
satin band, the effect being exceedingly
smart and pretty. The collar Is of
linen, of the upstanding variety, and
tie of wine-colored satin Is worn
with It.
Brass buttons, which are a feature
of the new waists, are used, the waist.
of course, buttoning down the front.
Another smart little waist in novelty
. twilled good:.. Is shown In No. 1, which
Is a rather daring, but pretty and ef
fective, pattern In plaid. The ground
color Is a dark green, with blendlngs
of wine red end black, and narrow silk
lines of canary yellow, forming large
diagonal checks. Brass buttons are
used at the ruffs and down the front,
and a linen collar of the "turn-over"
pattern Is worn with It. a pretty bow
tie of dark ted sl'.k adding the finish
ing touch. Narrow shoulder plaits, ex
tending only half way to the bust lino
In the front, are used In this pattern.
These two waists, and that of check
ered silk. In red and white, or black
and white silk, shown in No. S, are
representative of the smart things In
color to wear with the tailored suit.
No. 5 shows u variety of the new linen
ahtnwalsts. uhloh come In white, with
heavily embroidered patterns In white
or color. All the new linen waists are
hevf!y emhroldercd. In floral and
conventional patterns, and the "lfg-o'
mutton" sleeve. In an entirely new In-
tn.ietstlon. Is a .lisiinctlve feature of
this class of garments. The waist '
is ' x 'x - v r-- y
I Heiw43 ' ' xu?J: f
i r n . . . - v i ii i.i. in
II ,1 , t i f It ''h - III
v'-.t. f in :i
O I Alii I
(4) .
5r
N235I5-S. & '
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MO OTHER CORSETS ARE SO MADE
Nemo Corsets bring comfort,
even in the most extreme styles,
because they are designed un
der the direction of skilled
anatomists. No displacement
nor crowding no possible in
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HO OTHER CORSETS ARE SO MADE
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All NEMOS Have Triple-Strip Re-Enforcement Steels Can't Cut Through"
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mikW WOMNaENDER with increased comfort and absolute hygienic safety. The
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Model No! 314, for short stout women; No. 318, same model, with Flatning-Back )
-No. 516, mercerized brocade; tall stout; No. 518, same material; short stout) $g QQ
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t WW I
UtfA
shewn In No. 5 Is of heavy white linen,
with raised dots of srolden brown down
the front panels, and a hlg-h stock. It
shows the new "legr-o'-mutton" sleeve,
which la made rather scant, even at the
shoulder, and which Is opened from
wrist to elbow, the edges buttoning
together with closely placed pearl but
tons of diminutive else, and the sleeve
heinir extrerrt!y long, so
tends out over ths hand.
A Hnlntv little waist Of batlstS
shown In No. 4. Copenhagen blue dots,
the size of a dime, are scattered over a
cream background In this pattern, and
the offerings show all manner of dainty
combination of color In polka-doia,
stripes, fleur de Us and other patterns.
The knife-plaited style, with the broad
shoulder lines, and the long sleeves,
with narrow cuffs to be worn with links
or buttons, are leading features of this
type of waist, which can be worn either
with the severely smart linen collar
and bow tie, or with a soft and dainty
ruff of the prevailing style, as shown
In the picture. t
SOME TASTY DISHES OF WHICH
OKRA IS IMPORTANT COMPONENT
Lilian Tingle's Correspondents Aid Eer in Furnishing Recipes for Famous
Viands of Dixieland.
FT LILIAN T1NGLB.
MRS. B. A. (Portland), writes: 'In
The OregonUn (October 4) you spoke
of some one asking for a recipe for
using okra. and referred her so soma
Southern coo As I am from that local
ity. I will send you a couple of recipes
thst wer well tested In my good old
Southern home. I also Inclose recipes
for two other favorite dishes from the
Blue Grass region."
1 thank Mrs. B. A., both on my own
account a:.d on behalf of my former cor
respondent, and I offer here the recipes
for the benefit of other housekeepers who
may be Interested in Southern cookery.
1 have tasted such delicious things at
the tables of certain Southern friends,
and have heard ao much of the charms
of Southern delicacies that some day I
f.rm!y intend to take my suit case, note
book and ic.'ers of introduction In my
hand and depart on a culinary pilgrimage
way down uouth, to study these "good
things to eat" In their native haunts.
Here are f-.e recipes:
Stewed okra Take en doaen pods of
young okra. wa&h thoroughly without
breaking, and place in a saucepan with
Just enousrh hot water to cover. Boll
about 20 minutes, or until the pods can
be easily pierced with a fork. Tour
off th water; season with salt and
pepper; add a generous supply of but
ter, and serve at one In a very hot
dish.
I tried this with stewed meat
balls, boiled lie and tomato sauce.
nd I found th combination a very
good en.
Okra soup. Cut up and skla on
chicken. Try It in a skillet with en
onion and twe strips of salt bacon.
When brown, add a Utile water to
rlns out the pan and pour all Into th
soup pot. Add about two quarts water.
on pint tomatoes and let simmer. In
a separate saucepan cook two pints of
okra. Strain the soup to keep back
the chicken bones, but put into it the
tomatoes and pieces of bacon. Cut the
chicken meat In small pieces and put
back Into the soup. Add the okra and
reheat. Season with pepper and salt.
Chicken gumbo Joint and fry a
chicken a light brown. Have a pot
with about a gallon of hot water. Put
In this one pint young okra sliced, one
quart ripe tomatoes; four medium
sized potatoes, cut up fine; two onions,
cut fine, and one small awiet red pep
per. When the chicken Is fried, pour
hot water on it and cook until the meat
separates from the bones. Pour the
chicken liquor Into the pot with the
vegetables. Chop the chicken meat fine
and add to the soup. Thicken with half
a cup of cream, or sweet milk, and a
tablespoonful of flour. Just before
serving add a large tablespoonful of
butter.
This certainly sounds good and Is
quit a substantial meal in Itself.
Stuffed green peppers. Southern style
Select equal sized sweet green pep
pers. Cut ofT the stem end and take
out all the seeds. Drop the peppers
Into boiling water and cook five min
utes. Drain and rill with one cup cold
chicken, veal or tender beef, chopped
and mixed with one cup cooked rice,
one cup raw tomato, one small onion,
chopped fine; salt to fast and on and
a half tablespoons melted butter to
every two cups of filling. Fill the pep
pers with this mixture- plae on each
on the stem end that was cut off. Set
In a pan upright, pour In a little water
and bake In a moderately hot oven
three-quarters of an hour.
Fried green tomatoes. Southern style
Wssh and dry the tomatoes. Cut In
half-Inch slices. Sprinkle with salt
and pepper; dredge with corn meal on
both sides; dip each slice in beaten
egg. then In dried and sifted bread or
cracker crumbs. Saute in a hot pan
with clarified b itter or dripping.
Another Southern correspondent.
Miss N. H., Portland. wrlta: "Seeing a
recipe for 'okra a la Creole' In a recent
article of yours. I wonder whether you
know a way of serving mutton, Creole
style," of which we ar very fond. Tou
may publish th recip if you think it
good." .
I do think It good, and here It Is:
Mutton a la Creole Saute one table
spoon chopped green pepper and one
tablespoon chopped onion In tnrea
tablespoons flour and when well mixed
one cup brown gravy or good stock and
one-half cup strained tomato pulp. Cook
until thick. Season with pepper and
salt; add one teaspoonful lemon juice,
one tablespoon grated horseradish and
a quarter teaspoonful sugar. In this
sauce reheat one and a half cups cold
mutton, cut In thin slices or cubes of
equal size, free from fat and skin.
When hot serve In a border of boiled
rice or macaroni. Heat the mutton In
a double boiler.
Along with all these Southern dishes
I may add one which comes from a
friend, on the other side the Pacific,
who has achieved some small fame for
her charming and distinctive dinners.
Her charming and distinctive South
ern personality has, pt course, some
thing ta do with this; but to her native
tact and social experience she adds a
solid background of culinary knowl
edge. Sweet potatoes. Georgia style Sea
son mashed boiled sweet potatoes with
butcer, salt, pepper and sherry. Add
enough cream to moisten and beat with
a wooden spoon or paddle until very
light. Place In a baking dish or in In.
dividual ramekins, leaving an artis
tically rough surface. Pour over this
a syrup mad ny boiling twe table
spoons molasses (or brown sugar If
molasses cannot b obtained) with on
rounded teaspoon butter for three min
utes. Bake the potatoes until th sur.
face Is delicately browned.
Th mention of brown sugar en the
potatoes reminds me of a glimpse of a
domestic tragedy obtained soma years
ago on an Atlantic steamer. There
was a party of three mother, father
and a small son with a high-pitched
Irrepressible voice. Evidently the child
had never tasted sweet potatoes be
fore, for at his first mouthful he ex
claimed. "Why, mamma, they've gon
an' put sugar 'stead of salt on the po-
tatoes, like you did that day an' poppa
said d ."
. Mother and child hastily left the din
ner table. People often do that on the
Atlantic. But In this case I don't think
that the ocean or "the motion" was to
blame; although from sounds outside
the saloon doors It would certainly ap
pear that the child was In pain or dis
tress of some kind.
Y. M. C. A. SERVICES TODAY
P. C. Parker, Eastern Worker, to
Deliver Principal Address.
F. C. W. Parker, who cam recently
from Boston, where for four and one
half years he was associate pastor of
the Tremont Temple, Is making his In
fluence felt In local Y. M. C. A. work.
Before going to Boston, he was pastor
of the First Baptist Church In Chicago,
where he was prominent In the work
of fhe Y. M. C. A. While a business
man In New York City he was active
In the Twenty-third-etreet branch, and
while at college in Brown University
and Chicago Theological Seminary, he
was an active participant in the college
Association activities. His experience
and observation makes him a man
well qualified to speak on the impor
tance of the Bible as a book for th
young men to study and to know. He
has chosen as the subject for his ad
dress at the Y. M. C. A. this afternoon
"The Young Man's Book." Just before
he speaks, Mrs. Reno Hutchinson will
sing "My Mother's Bible."
The regular Sunday afternoon pro
gramme for the Winter will- start this
afternoon. The organization of the
Bibla classes for the Winter was ef
fected last Sunday. They will have
their first session this afternoon at 3
o'clock. There is one class In the study
of the Psalms, two in the life of Christ,
on In the conversations of Christ and
on In the study of the Bible by dis
pensatlons. These classes are from
Liver Pills
Ask your doctor if he knows a better
pill for a sluggish liver than Ayer's
Pills. Then follow his advice.
Ayer's Pills
It is impossible, simply impossible, for any one to
enjoy the best of health if the bowels are consti
pated. Undigested material, waste products, poison
ous substances, must be daily removed from the body
or there will be trouble, and often serious trouble,
too. Ayer's Pills aid nature, that is all. !
We hate no secrets! We publish
the formulas of all our medicines.
J. C. AYER CO., Mannfocturing Chemists, Lowell, Mais.
3 to 4. The big meeting will be from
4 to 6 and at the close of the address
a fellowship luncheon will be served to
all who desire to stay. It has been
planned this Winter to hav some en
tertainment feature at these luncheons
every Sunday afternoon. This time
Captain Eli, a man of long experience
as a whale hunter, will tell some Inci
dents out of his life with the monsters
of the deep. All men are welcome to
the entire afternoon's programme.
COOKING MADE EASY
NO DIRT OR FIRE
ELECTRIC COOKING UTENSILS OF ALL KINDS
When not in use, all expense aroided
by simply turninit off the switch
COFFEE PERCOXATORS,
TOASTERS, CHAFING
DISHES, OVENS and
Many Other Devices
SEE EXHIBIT AND DEMONSTRATION
At Seventh and Alder Street
Store, Daily
Portland Railway, Light and
Power Company
PORTLAND, OREGON
MAIN 6688
PHONES"
A 6131