THE SUNDAY OREGONIAN, PORTLAND, . MAY 8, 1910.
SCHOOL GIRLS PROVE GOOD COOKS
Students at Washington High. Furnish Good Dinner for Ten People on One Dollar.
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Sent us by our buyer who is now in the East and
rushed forward to stimulate trade, are here, and we
mention a few of the many surprising bargains our
unequalled stock contains. Look over the items in
this adv. and if you don't see what you want we
have it in stock and at prices that can't be met by
other dealers. . -
k Great Sale of Axminster Rugs at, Special $19.75
Monday A. M. we will place on sale a very fine quality of Axminster Rugs in
a splendid Assortment of colorings and a variety of designs in Oriental and
floral effects. These Rugs are 9 feet wide and 12 feet long and come from the
best manufacturer in the U. S. This will be an opportunity for every house
wife to get a floor covering for that new house or the room being done over
this housecleaning time. Monday special $19.75
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rUITj, four-course meal and first-class
' ser-lre 10 cents.
That is what it costs to dine -with
(tile domestic science class of the Wash
ington High School. And the young
liostesse, or caterers, or whatever they
imjrht he called, not only prepare and
!ferve a meal for 10 cents, but break even
on the dral. Stringent rules prohibit
their spending more, for the pay Is col
lected In advance, and they are allowed
'not a penny more for each person.
t The entjre class In domestic science is
yrtven at least two opportunities during
I the term to market and prepare a meal.
Two girls nre selected at a time and In
vited to sell 10 plates for 10 cents each.
iOut of the doltar collected. 10 cents goes
Uo the high school to cover the cost of
vuel ano other inclderua
kin VO rents the pirls 1
jof 8pndinf? to suit the
ihunKry persona must b
vuel and other incidentals. The remain-
have the liberty
themselves, but 10
be well fed. The
standard is one-third of a day's rations.
!The food must also pass Inspection by
Hhe Instructors and undergo a complete
Wnalysis of the nutriment e&ch portion
contains.
fjenu Is Here.
WHere is the menu served 10 patrons of
, h Washington High School dining
(Toom last week:
Tomato "Bouillon.
, trackers.
KTold Scerl Meat. Scalloped Potatoes.
Bread Butter.
FVuIr FAlad.
i'JIitine.
I The analy&is of the poruons showed
What there was sufficient food for 12
persons Instead of 10.
Thes and many other interesting de
Halls of what the class !n domestic sci
ence of the high schools of the city are
doing, tame to light last Thursday, at
(the annual exhibition of the domestic
woience class of the Washington High
School. All day the kitchen and dining
room were crowded and more than one
mother left the building, asking: hersrlf:
"Can T take lessons from my daughter
Hn household economy?
The art of cooking was Illustrated all
the "way from soup to the most delicate
pastry. The most striking feature of
ft he display was the abundance of whole
some, substantial food. To the surprise
of spectators, pies and puddings and
cakes were given secondary considera
tion to meat, potatoes and bread by the
I Kir Is.
Two A r c B rca d v Inner s .
Miss PUhel G-reen, 15 years old. and
SVIias Helen O'Rourke. 1T won prizes for
t taking the finest loaves of bread. The
inly difference in the two loaves was the
hape. One was long and the other
p(iuare. Both looked like the "bread
mother used to bake."
In addition to learning to cook, so as
io appeal to and please the appetite and
wa.ll not touch the pocketbook, the young
(women of the domestic science class are
!so learning to sew and make their
own garments. Each miss in the sewing
rlass is allowed to study and admire the
fashion plates but she must draw her
own designs and cut and fit the garment
herself. The dresses1 on display Thursday
were made by Misses Laura Stennick.
Olive Wilson. Anna Hickok. Myrtle
Quaker, hllsle Simmons and Lilian "Beckett.
To brtter prove her ability with the
n'fodle and scissors, little Miss Beckett
-s ore a neat-fitting: dress sne cut out
made for herself.
Delicate fancy work was also displayed,
Jut this branch of the course of prac
tical household training Is reserved till
whe last. No girl is allowed to give her
Wime to fancy work till she has completed
ft he work mapped out for her, which
means "clothes."
Class Has Fifty Members.
The class in the Washington High
t?ehool that Is learning' to cook is com
ipoed of to members, and half that num
ber are learning to make their own
rtotltcs. Some take, both branches while
.others have Poned their first year over
he range and are now learning to sew.
The exhiblc wa the third given by the
cooking class and the first by the sewing
:la. The contemplated complete course
takes four years, to tally with the course
in regular high school studies. The first
year is spent in learning the rudiments
cf cookJng and preparing all kinds of
(foods in the most tasteful manner, as
vell as learning to buy. The second year
I devoted to sewing plain garments.
Then comes fine garments and the course
Js finished with a return to the kitchen.
jRy that time th& young women will have
finished chemistry and kindred subjects,
end then they will be required to give
the food problem technical study.
The trend of the complete course is
to fit each young woman for the com
latent management of a household.
Tho last year Is devoted to an assem
bling of what has been taught the
three years previous, and rounds out
the duties of A practical and econom
ical housekeeper. That satlsfactory
reaults are being accomplished in the
modern departure from the old school
?was Indicated by expressions of pleas
ure and surprise at the exhibit.
Mothers proudly lead the way around
tables and through the masse of jollies
,&ad canned fruit to xont out -to friends
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Exhibit of ('ooktnr Clua.
3 Instructors In Cooking and .Sew
1ns. Left to Right Mrs. A. A., San
born. MUp Gertrude Ksser, MJs
I.ilitui Tingle. MUs Marie Williams.
3 Left to Right Mlse Ethel Oreen
and Helen O'Rourke, Mho Won
Prizes for Baking Bread, and
Misses Klsle Simmons. Myrtle
Baker. Laura Btennlck and Ulloh
Beckett, Who Lad Their Own
Ireses.
what their daughters have done. The
work of the young seamstresses was
examined by critical eyes, hems were
turned over and seams examined, but
no fault was found. Some "of the
dresses were on figures, arranged with
other garments for a background, giv
ing the display more the appearance of
a well-dressed show window than an
exhibit of work of students.
Miss Xillian Tingle is supervisor of
the cooking departments of the do
mestic science classes in all the high
schools. She is assisted by Miss Marie
Williams in the "Washington High
School, and Miss lxulse Hellman, in
the JJncoln High School.
Mrs. A. A. Sanborn Is supervisor of
the sewing classes In the domestic sci
ence classes In botb the high schools
and granunar -scaouis. &e is -assisted
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in the Washington school by Miss Gert
rude Ksser, In the Lincoln High School
b-y Miss Elenore Harris, in the Jef
ferson High School by Miss Lola M.
Hendershott, and in the grammar de
Answers to Correspondents
BY LILIAN TINGLE.
PORTLAND, Or., April 23. About two
creeks ago I requested that you give, through
The Orcgonian. a recipe for "French Pastry."
I wish to thank you for your kindness in re
plying to this. However, as you wer Itood
enough to suggest that I writ again, if It
was not what I desired. I will do so. What
I wish to learn how to make are the tarts,
eclairs, etc.. such as they aerve at one of
the department stores. Thanking you for
your kindness In this matter, yours truly.
MARION.
THE basis for the tarts Is puff
paste, made as follows: Use equal
weights pastry flour and shorten
ing. It is best to weigh the materials;
but one-half cup shortening to every
cup of flour, measured after sifting, is
approximately correct. Pure butter is
best; but half butter, half lard, is some
times used. The butter should be
washed and squeezed, under a running
faucet, until it is soft and waxy. If
bow!, hands and modcrri paddle are all
first walked . in , very . IxoS. rflt'&t&r ; and
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urn
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partments by Miss Anna Rogers, Miss
Anna Casey and Miss Hattie Strow.
The domestic science class of the
Lincoln High School will give its ex
hibition this week.
then chilled, the butter will not stick
to them.
"Pat the butter until no water flies.
Reserve two tablespoons of it. Pat the
rest In a cloth and shape into a neat
square about one-half inch thick. Work
the reserved butter into the flour, with
the tinger-tips, as for short crust.
Moisten with cold water to a stiff
dough. Turn out on a lightly floured
board, marble slab, or sail uloth; knead
very slightly to shape into a flat,
square-cornered cake, and let stand a
few minutes. Pat and roll out evenly,
in rectangular form, about one half
inch thick. Place pat of butter on
lower half. Very slightly moisten
edges, and cover "the butter, by fold
ing upper half of paste over it, press
ing down edges firmly, so as to en
close as much air as possible. Fold
right side of paste over and left side
under the enclosed butter. Turn the
paste half way round. Cover; let stand
five minutes. Pat gently, so as to di
vide enclosed air bubbles evenly, and
roll out 5. inch thifM, keepios the.
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""" .11111
Regular $12 Rocker, Special This Week at $7.25
Made of fine quality selected quartered oak, all hand-rubbed, spring seat, cov
ered with chase leather, golden finish. Sold regularly at $12.00. Only one to
a customer. This week; special at $7.25
H
enry
ONE jJTEAR AHEAD OF COMPETITORS
edgres even, and making square cor- j
ners. Fold in three, cover, and let stand
five to 15 minutes in a cold place.
The rolling: and folding in three is .
called one turn." Place on the board,
with open edges, -well pressed together, j
toward you and repeat the process,
giving five "turns" in all. Let the
pastry rest between each "turn" to
chill the enclosed air and butter. The
puffing of the paste depends upon the
fact that you have (after five turns)
something . like 213 distinct layers of
air. butter, and paste. The cold air
expands in the oven, and the cold but
ter melts, forcing apart the layers
of paste. If the rolling is irregularly
tlone, or if the paste sticks to board
or rolling-pin, the layers are broken
and heavy greasy pastry is likely to
result. Therefore keep everything
cool; use a light hand in rolling; avoid
excess of flour on the board; see that
the paste slips slightly on the board
as you roll, and lift it at the least
hint of sticking. Oust the rolling-pin
as often as may be necessary: but If
you use a light even stroke, and avoid
breaking the upper film of flour on
your paste, this will scarcely be
needed.
This paste may be kept several days
in a cold place. "Wrap in a clean
cheesecloth and keep in a covered pail.
When wanted for use say, for patties
or tarts roll evenly one-quarter incli
thick and cut with a small round patty
cutter, plain or fluted. Remove centers
from half the rounds. Brush the whole
rounds with water; fit the circles over
them, pressing lightly together. Or
roll the paste one-half inch thick and
cut small rings half way through for
lids. Brush with milk or water. Place
on baking pan; chill thoroughly on ice;
place in hot oveji. protecting the tops
from heat by using a sheet of paper.
Give great heat at first, moderating
after ten minutes or so. The shells
should rise to at least three times their
original height. - When risen, slip an
asbestos mat under the baking sheet
to prevent overcooking on the lower
surface and finish browning the tops.
About 25 minutes, perhaps more, will be
needed for patties.
Once the knack of making and baking
the paste is acquired, many uses will
suggest themselves. Common varia
tions are strips of paste rolled round
tin or wooden cones to make "lady
locks" or "cream-horns"; or slips of
paste given a half twist in the center
and allowed to spread fan fashion, each
leaf being decorated after baking with
jelly or fancy frosting. Probably I need
not suggest fillings and decorations.
As the detailed description of chou
paste for eclairs is nearly as long as
the above, as a recipe without details
is not satisfactory for a beginner, and
as there are other correspondents to be
answered, I will ask you to wait until
next week for the rest of your reply.
Gladstone. Or., May 2. A sugges
tion for housekeepers- why not can your
own salmon? You can get the fish for
almost nothing by going to the river for
them. Or watch the sales of confiscated
game and pay & penny a pound for it.
After catching your fish, clean and wash
It and take out the backbone. Cut in
slices and fill a wide-mouthed glass Jar.
Fill with cold water; put on cover and
place in a boiler of cold water. Boll three
hours. If you can lift the jar by talcing
hold of the cap. the fish is ready to set
away for the Winter. Be sure to boil Jars
until the cap refuses to slip off, otherwise
the fish will not keep. . J. J.
.The suggestion of home fish canning
has been repeatedly made in these col
umns in regard to smelts and other in
expensive " sea foods. The correspond
ent's method of obtaining salmon cer
tainly sounds attractive to economical
housewives. I know of several women
who utilize the spoil of sea-side vaca
tions in a very practical way. Canned
clam juice, minced clams and crab
flakes come home in the family trunks.
One w-man gets-an excellent price, at
the woman's exchange of an inland
city, for delicious "clam juice for in
valids" put up during her Summer out
ings. Occasionally, on country holi
days, one finds chickens of mature age,
perhaps, at a low price. The flesh of
these, stripped raw from the bones, and
canned by the method given above, wi'l
provide choice die he a of salad and
$30 BRASS BED FOR $17.25
Monday we will place on sale a very high-grade
Brass Bed, satin finish, with a 2-inch continuous
post and 5-8 fillers. This quality is retailed
regularly at $30.00, but we offer them as a
special inducement during this week while
they lastat the low price of $17.25
SEE OUR WINDOWS
Jenning
Corner Morrison and Second
THE
creamed chicken at a low price. Think
what a comfort such cans would be for
Winter "company" lunches and suppers.
Monmouth, Or., April 18. Can you please
tell me how to cook lentils a common way
or two: and if they are better srved dry
or rather moist. I have never been able
to find lentils mentioned in a cook book.
Thanking you In advance for your trouble-
MKiS. E. 11.
German lentils which are round.
brown or greenish and inclosed in a
husk, and Egyptian lentils, which are
oval, pinkish yellow and ready husked,
are the kinds most commonly seen
here. Both kinds make good soup, but
especially the latter. The general rules
for cooking lentils are the same- as for
beans or dried peas, but rather shorter
time is required.
Besides their use in soup, both kinds
of- lentils ""are good plainly boiled,
drained and served hot with good cream
sauce or tomato sauce. Or they may
be utilized cold. In a salad, alone or
with other vegetables, with French or
boiled dressing or mayonnaise. They
may be pounded and combined with
onion juice, parsley, mustard, vinegar,
etc., for a sandwich filling. Combined
with a well flavored thick binding
sauce, they make good croquettes
either alone or with the addition of
other chopped vegetables. The croquette
mixture may be moulded into a loaf,
egged and crumbed and baked, like a
nut loaf or beef cannelon. A savory
lentil 'croquette mixture may be made
wjth beaten egg and steamed in a large
baking powder can. Serve this whole
or In slices, hot rrr cold. Use brown or
tomato sauce for the hot dish, and
savory jelly or mayonnaise for the cold
dish. Lentils are also good baked like
beans. They make excellent curry.
Let me - know If these general sug
gestions are enough or whether you
want detailed recipes. I think you will
find lentils very useful in reducing the
amount of meat in a dietary without
causing a deficiency in tissue-building
material.
Portland, Or., May 2. Would you, or
could you. kindly tell me what I can use
for bedbugs, which will kill them, but not
stain the wall paper. Have usod gasolene,
but find it doesn't kill. Mrs. O. H. H.
Boiling water, kerosene, naphtha
corrosive sublimate solution, varnish,
and insect powder are all useful in
fighting these pests. Corrosive subli
mate can be obtained at any drug
store. It is effectual and will not usu
ally leave stains. Remember, however,
that it Is a deadly poison to human
beings and animals, and should not be
left lying around. Pay special atten
tion to all holes and crevices, using
a sprayer, syringe, or spring-bottom
oil can. There are several patent prep
arations on the market, but I know
nothing of their effectiveness, and
some of them would certainly stain
wallpaper. A coat of varnish over all
suspected woodwork kills the eggs,
and helps to drive away adults. This
can sometimes be successfully applied
to wall coverings.
Perhaps, some reader may offer fur
ther suggestions.
MAN'S ASHES ARE STOLEN
Theif, Discovering Character of
Loot, Quickly Abandons It.
BERXOX. May 7. (Special.) Strang
objects have been left behind In public
conveyances, but it Is not often that
deliberation or forfretfulness abandons
anything more incongruous than a
cinerary urn containing: the ashes of a
carpenter, -which -was found yesterday
by a conductor In the corner of a Colog-ne
tramcar.
The incident proved to be even odder
on investigation than It had appeared at
flrst sight, for It turned out that the
vssel had been stolen from a railway
carriage, evidently under the impression
that it contained something to eat or
drink, -while its legal owner was con
veying it home from the Kaience Crema
torium. On discovering that he had em
barraseetl tiimsf.lf with tie iaciAeratcd
& Sons
HOME OF GOOD FURNITURE
remains of a carpenter, the thief had
hastened to get rid of them by leaving
hia burden in the tram.
Wallpaper Has Quaint Design.
An interesting revival of an old style
in wall papering was noted this week
in the guest room of an Irvington home.
The pattern was in one of the quaint
old rose-bud designs, the buds running up
and down in prim little rows wide apart,
and the border was a double row of the
roses, with a touch of foliage and gold
lines. While these old patterns are much
sought after, and are charmingly em
ployed everywhere, the new note was in
the carrying of the border around all the
doorframes and just above the base
board. It has been discovered by skillful ob
servers that the average load of nt-ctar
carried to the hive by the bee is almost
three-tenth of a grain, so that the collec
tion of one pound of nectar requires nearly
'.13.000 foraplnp excursions.
For every use in preserving,
purifying and beautifying the
skin, scalp, hair and hands of
infants, children and adults,
Cuticura Soap and Cuticura
Ointment have no rivals
worth mentioning. For af
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crust and scale, they succeed
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Japan, Mamya. Ltd . Toklo: So. Africa, Lenaon,
Ltd.. CaoTowrj. etc-: U S A.. Potter Druff Cnem
Corp.. Sole Prone.. 135 Columbus Ave.. Boston.
e-32-rae Cuticura Booklet, post-free, tell tM
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