THE SUNDAY OREGOXIAN, PORTLAND. MARCH 17, 1912.
HAT OF FLEXIBLE PANAMA PROVES
POPULAR MILLINERY THIS SEASON
t . - - - - - . - 1 - ' " ' -
SMrred nd Corded Tffet Used u Trimming for Headgear of Adnlti as Well as for Children's Models, While
Band of Bine Silk Is Draped Around Crown.
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I V' ' t flV-l -J 'fit i
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SHIRRED and corded taffeta la a
fashionable trimming thla season,
and la ud for irown-up hata aa
well aa on the childish models. Thla
liat of flexible panaina owes Ita good
style to Ita amart lines tha brim roll
Inic off tha faca and tho high, conical
crown and to the trimming of blua
taffeta, shirred over threa heavy cabla
DECORATIVE EXPERT SUGGESTS HOW
BEDROOMS COULD BE MADE BRIGHT
New Striped Gray Papers Likely to Hake Excellent Wall Covering, While Rugs. Curtains, Furniture, Dra
peries and Other rurnishings Should Be Chosen With the Intention to Make Apartments Elegant.
BT Ul'RA BALDWIN DOOL1TTLE.
THE bedrooma of thla house I think
especially well arranged, having ao
much cloaet room. Thla meana
much to a family and mak.ee the wheela
of life run more smoothly. The largest
room has a south and west exposure
and would be charming; done In gray
and pale violet lavender. The celling
could be of Ivory and dropped to the
picture molding, which should be of
antique gold. The woodwork of all the
rooms Is Ivory white enamel. I would
use one of the new striped gray pa
pers. The curtains should be of cream
colored scrim, swlss or muslin and tha
overdraperles In cretonne, floral de
sign. There are soma good orchid, de
signs coming out now la beautiful vio
let colorings. A large carpet rug In
two-toned gray with a small mohair
rug- or two In the aame violet tones as
the draperles make the floor complete.
I would use gray enamel furniture
twin beds. - dressing- case or bureau,
chiffonier, dressing table, writing; desk
and chairs, and have cushion for the
chairs of the aame cretonne aa . the
hangings and It would be pretty to
have panels of the cretonne set In the
bedstead.
!U(Htlra far rewaierpaae.
Then, of course, one would use a
white bedspread or a specially de
signed swlss one bordered with the
a me pattern aa the cretonne either la
cord.. . Th corded band of blua allk la
draped around th crown and whlrled
around at the aide Into a rosette, the
end being; tucked under the band. Such
a trimming; la both almple and ef
fective. Washable collars and revere with
cuffs to match give a crisp, fresh look
to the almple reefer coat of blue
serice. These cost-jets come now In
lli: id 1
r s "i j j
i i
g'. . . 1 I
an applique or atltched-on border.
Pretty colored photographa of favorite
views framed In old gold give another
touch of color In the room. Be sure
to have the closets tinted the same
color aa the bedroom walla. If desired,
heavy draperies of Kgyptlan cotton or
rep - allk. In fray, aame ton aa tbs
very smart effects. the big revera and
turned-back cuffs being slashed,
notched and button-trimmed In dash
ing; style. The set pictured Is of striped
blue and white pique with buttons
made of tho pique and plain blue linen.
Two of these fancy buttons are used
to fasten the coat front, also. Of
course, thexe pique and linen coat-seta
are adjustable and muy be removed for
laundering.
walls, can be used. These could have
a border at top and bottom-of the
cretonne.
The chamber that has only the north
exposure should be done In yellow. A
striped yellow paper on the side walls
with a cut-out small border of roses,
the. celling- a shado or two lighter
with the same, cut-out border of small
yellow roses st In about three inches
from the edger. Mere I wouia use
white swlss curtain with a border of
the same yellow roses stitched on and
not use an overdrapery. A white
enamel bed aet with a wicker chair or
two with cretonne cushion of the yel
low roses.
Room to. Be Llahteaed.
Tou will be surprised how full of
sunlight this room will appear to be
although cut off from all real aun
shlne. but yellow warms It and is very
effective. The roses have a warm tan
center and the rug- should be of this
same color with a two-toned border
In darker shades". The other bedroom
has a southeast exposure and can be
done In pale blue. A small gray fig
ured paper with a border In blue morn
ing glories. This Is a very charming1
new paper for bedrooms and a shadow
tapestry cretonne or printed linen has
the same motif, making a fine scheme.
I would use white swlss curtains
with draperies of pale blue silk, un
llned. hemmed and, edged with a nar
row blue silk frlnace. The chairs and
shirtwaist box that is used for a win
dow seat should be of the figured shad
ow tapestry and the rup two-toned
blue, the exact shade of the silk and
cretonne. If one cannot get Just the
right shade of blue. . then use a gray
rug with- blue In the border. Now is
a chance to use a brass bedstead If
desired and the other furniture could
be of blrdscye maple. Any light wood
looks well with the shade Of light
blue.
Arranging the Kitchenette
THE KITCHENETTE, or makeshift
kitchen. Is Invaluable nowadays to
women who live In small quarters
or board. It gives opportunity for the
domestic instinct Inherent In all fem
inine hearts, and where means are lim
ited the small arrangement may turn
out all the meals eaten.
Some kitchenettes are arranged in a
most complete and exquisite manner and
others are as primitive as the g-ypsy
campfire. It all depends on how much
money you've got to spend and how you
live. The little cooking niche, how
ever managed. Is an Interesting study.
Men have the kitchenette mania as well
as we women, and It must be confessed
that they get the place up far more
properly than does the g-entlor Bex.
A bachelor architect, who Is also an
amateur painter and worker In metals,
has devised for his artistic studio what
he calls a "portable" kitchenette. A
alngle piece of furniture Is made to
hold all the artlclea concerned, and this
Is In the form of a high chest with
sliding- shelves, the contrivance standing-
at the gentleman' left elbow as
he sits at table entertaining his guests
and cooking their dinner at the same
time. The .top of this chest la covered
with a square piece of asbestos, and on
It stands the atove. one of the simple
"hot-plate" gas affairs that may be
bought for 76 cents at any big store.
This Is attached with an ordinary tub
ing to the gas fixture over the table,
but the convention of this wonderful
little stove ends there. With four sheets
of copper, atached to the bottom sides,
and fitting very closely, the architect
has arranged the under space for bak-Ing.-the
stove legs being high enough
for the purpose. The door of the bnker
is detachable, and in this crude little
hole squabs are broiled, small chickens
roasted, macaroni baked, bacon sizzled
and eggs cooked sur le plat.
The chest shelves are made of bread
boards bought at the 10-cent store
these sandpapered at the edges to slide
easily, and all of the cooking con
veniences are of a very sophisticated
sort, although limited In number. When
the cooking Is going on, a shelf Is
pulled out near the table side to hold
the various utensils used, and as fast
as one course is dispatched the dishes
are neatly piled onto a lower shelf in
the chest, clean ones coming out from
another department. Not once does
this wonderful cook with his Ingenious
apparatus get up during the meal.
Everything is to his nana, annougn
confesses that each dish is prepared
elsewhere before the cooking begins.
On one occasion this wee perambulating
kitchen, which Blips around easily on
rollers, turned out a dinner of six
courses: soup, filet of sole, stuffed to
matoes, broiled chicken, herring and
potato salad and Jam omelet. An en
gaged girl being present at the feast,
and praising the movable kitchen In the
highest terms, the clever host promised
her one as a wedding gift. What pres
ent could be more appropriate, even If
a bride expects to Bet up quite a fine
house? There are always Bide uses for
the kitchenette.
When arranging these little dou
baby cooking places, one should con
dense arrangements In every possible
manner. If a closet with a window is
used all the better as the opening will
provide draft for smells and the closet
can be got up a good deal In regular
kitchen manner. There could be the
white paint that cleans so easily, a red
brick linoleum, and white enameled
shelves set with an array of cooking
utensils for holding the things of the
larder. If much cooking goes on, an
Icebox Is indispensable, and the port
able nursery ones are Just the sort to
get, as these are very small, although
generous 'enough for the use of two
persons. A coffee pot three earthen
ware casseroles, a double boiler, two
saucepans and two of the little French
plats of frying pans are enough fur
nishings for a modest closet kitchen
ette. If the householders are tea drink
ers, the tea table, with all the appara
tus used, could stand in the living-room
and so leave still more space in the
kitchenette.
These little makeshift kitchens, which
women of domestic tastes have caused
to be Introduced Into the smartest
apartments, are the Inspiration for
wonderful Inventions In the way of
cooking conveniences. One is a baker
which seems to have been devised at
the . first period of the metal age a
simple perforated tin placque, lined
with something or other and topped
with a heavy tin cover In one piece.
On this minute thing almost anything
small enough to go under the cover can
be baked to a T, potatoes especially
well. An omelet pan. folding at the
center so that the goody itself does not
have to be turned, a glass coffee
grinder, and pepper and salt casters
with two and three bottles are among
the other handy things.
Business women are given to putting
their kltchenettea In odd places. In bu
reau drawers, washstands, in the space
a door between rooms sometimes gives,
and so on. But if the little space used
Is fitted up compactly and kept neatly
It may be anywhere. One thing Is cer
tain the kitchenette adds to the Joy
of life. It Is. above all, the cure open
to the woman away from home for
homesickness and folly. But one must
learn to cook, of course.
nice Tuddlne Wash half a cupful of
rice thoroughly and soak it in cold
water for two hours; drain. Add then
three tablespoonfuls or sugar, a lime
salt, grated nutmeg, four cupfuls of rich
sweet milk and half a cupful of raisins.
Bake for two hours, stirring occasion
ally; then put In another cupful of rich
milk and bake for an hour longer.
Serve in the baking dish, y
This Is a very substantial sweet for
growing children.
Junket warra a quart of sweet milk,
add a tablespoonful of rennet, cool and
serve with powdered sugar, grated nut
meg and sweet cream. This dainty and
nourishing dessert would cost prac
tically no mor than 10 cents.
Answers to Correspondents
BY LILIAN TINGLE.
PORTLAND. Or., Feb. 20. Will you give
the recipe for the loaf of bread your high
rhool girls make? How csn I fry mush
brown? Thanking you In advance.
MRS. W. C. M.
I JUDGE that you mean the propor
tions for the bread the school
girls bake at home, rather than the
recipe for the smaller individual
"school-exercise" loaf. The "recipe"
presupposes a knowledge of "whys
and wherefores," resulting from the
study of the composition and qualities
of flour, the life and growth of yeast,
the correct temperagires for rising and
baking, the purpose, results and meth
od of kneading, the effect on yeast
doughs of shortening, sugar, salt and
potatoes. This knowledge can be gained
(where no teacher is available) partly
by the study of the free Government
bulletin on . bread-making (or of the
many up-to-date books on food study,
obtainable from the Public Library)
and partly from experience, but the
Instruction required cannot all be
crowded Into the limits of a "recipe."
Household bread One cup scalded
milk. 1 cup boiling water (or 2 cups
scalded milk; or 2 cups boiling water,
as preferred), 1 tablespoon lard, 1 ta
blespoon butter, 1 tablespoon sugar,
2 teaspoons salt, U cake perfectly
fresh compressed yeast, softened In U
cup lukewarm water. 8 cups sifted
flour. All measurements level.
Put the shortening, Bugar and salt
Into a large bowl or bread-mixer. Pour
on Ahe boiling liquid. Let this cool
to lukewarm, while you prepare the
yeast; and, if the weather is cold or
damp, put the flour -where it will be
come thoroughly dry and slightly
warmed. When the liquid is Just luke
warm, add the yeast and. sift in 5 cups
dry. slightly warm Hour, stirring with
a large knife until thoroughly mixed,
or simply turning the crank of the
mixer.
Add the remaining flour, and turn out
on a board to knead, if no bread mixer
is used. Knead until the mixture Is
satin-smooth, elastic to the touch, and
shows bubbles under the surface. You
are not likely to overknead, but you
may underknead the bread. Do not let
the dough become chilled In kneading.
Keturn to the greased bowl; cover
with a clean cloth, and let rise at G5
degrees F. It Is a good precaution to
brush with melted lard or butter the
top of the dough, to prevent the
formation of a crust.
In the morning it should have
doubled in bulk. Cut down which
means cut and turn the dough over
and over a little to check fermenta
tion slightly. Bread may be "cut
down" several times if it is not quite
convenient to shape it when It has
doubled In bulk. Repeated cutting
down tends to decrease, slightly, the
nourishment, but gives a finer, whiter
crumb.
Bread need never sour If (1) good
yeast is used; (2), the correct temper
ature Is maintained: (3), cutting down
Is promptly done when the dough is
double In bulk. Usually one cutting
down Is enough, though some -people
greatly prefer two. Toss on a slightly
floured board, and shape Into loaves.
Place In greased pans, having pans
half full. - Cover and let rise at 65 de
grees F. (temperature Is immensely
Important in breadmaklng), to double
In bulk; then bake 60 to 60 minutes.
This quantity makes two loaves.
Generally you may count one cup of
liquid to a loaf. The exact amount of
flour varies with Its strength. Usu
ally three to three and a half cups
flour Is wanted for each cup wetting.
The salt and sugar may be slightly
Varied to suit Individual tate. Pota
toes are an optional ingredient In
bread-making. They are useful when
only poor yeast is available.
Many people prefer potato bread
fiom force of habit; but It Is actually
less nutritious and sometimes less di
gestible than well-made all - flour
bread. The potatoes supply bulk,
moisture and a form of starch well
adapted for the nourishment of the
yeast plant. Vet me know If irou want
any suggestions about baking.
Remember, a ' slack-baked loaf al
ways invites indigestion.
To secure good fried mush, tcut neat
slices, thick enough to hold together,
from nicely seasoned cold molded
mush. A pound baking powder can
makes a good mold. Dip the slices m
beaten egg and milk (equal parts),
and drop into a pile of sifted cracker
meal or very fine dry bread crumbs, on
a clean sheet of kitchen paper. Tip
the crumbs over the slice by raising
the edges of the paper. This is quick- I
New Ideas for
SHOWER bouquets will Btlll be car
ried by many brides, but the newest
notion for the bride's nosegay is
for old-time primness.
The smart bouquet of the moment is
built up in quaint, stiff, pyramid man
ner, the flowers of different sorts in
rows, and the charming bunch finished
oft with a paper lace frill and a tinfoil
handle. Some new and remarkable
roses will be used for these, buds
scarcely opening and as pointed as tu
lips, with the border of the bouquet of
real orange blossoms, Catalonian Jessa
mine, or white violets. The bouquet
has satin streamers, of course, but they
are very short bo as to be !n keeping
with the Btlff posy. Manufactured by
the florist, such bouquets cost from $16
to $25, but as the nosegay Is generally
presented by the bridegroom the aver
age smart bride cares little about the
price.
Made in exactly the same manner, al
though much smaller, are bodice knots
of varicolored flowers, called "Mayfair
corsages." These are without the pa
per frill, as may be expected, but the
knot has ribbon Btreamers, and except
for the color of the nowers the cor
sages are in the exact pyramid form of
the bride's bouquet. Tulip buds In a
dark wine color or purplish red, with
rims of forget-me-nots and pansies,
will appear in the Mayfair corsage
which will be worn by a group of six
bridesmaids at an Easter wedding. With
these dark flowers, singular to say. the
frocks will be of pale pink veiling
topped by blue taffeta coats.
One of the sweetest flower arrange
ments for the reception table comes in
the form of a little tree of half-blown
buds, arranged In pyramid shape, with
a long stem planted in a little orna
mental wicker pot painted white, with
gilt touches. These trees are made by
hand, of course, the buds packed to
gether tightly, and the Btems kept fresh
with wet moss; the trunk is wrapped
around with brownish-green paper, and
called Vauxhall trees. They are very
easy to make at home if one Is so slt
uateC as to be in touch with cheap flow
er facilities, or lives In a district where
posies are a part of every home's
wealth.
Two more of the Vauxhall trees are
set on the wedding table. -or they are
put upon the bufret when the spread
comes In that manner.
For table favors the most exquisite
little bouquets In pyramid form are
seen, these both in real and artificial
flowers, and always tied with ribbon,
stems tin-foiled. All of the big shops
show the artificial nosegay favors, the
iniitnnhnlc helns unrommonlv
big aa compared with former ones, and"1
ly done, and forms a fat-proof coating,
preventing greasiness and sogginess.
Fry in deep fat, a few pieces at a
time, so as not to cool the -fat too
much or cause over boiling. Drain
on paper, being careful to let each
piece drip, if it will, into the pan be
fore transferring to paper.
Mush fried In tljis way uses less fat,
actually, then in the ordinary, care
less shallow frying way. Is always
brown and attractive, and Is much
more digestible as well as economical.
It can be varied in shape, flavor and
accompaniments, so as to be available
for either sweet or savory dishes.
A well-beaten egg, -thoroughly
stirred into the hot mush before mold
ing, makes cutting and frying easier
and adds to the flavor and nutriment
of the dish, without greatly Increasing
the cost except, of course, when eggs
are 'way up in price. Let me know
If you need instruction in the man
agement of frying fat. Test the tem
perature of fat as for croquettes.
Portland. Or., March 3. Please give a
recipe for raised cake, that is. cake made
nd raised with yeast, preferably dry yeast.
Thanking you for be!p la the past.
MRS. F. A. W. .
I am not at all clear as to the kind of
cake desired. Is it a "coffee cake." or
one of the old-fashioned "election cake,
type, given below? If dried yeast only
i3 available, use it to make- good home
made yeast and raise the cake with
the latter. Thus you can be sure the
yeast Is alive and strong, and you are
less dependent on "luck."
Election Cake One-half cup butter,
1 cup well risen bread dough, 1 egg, 1
cup brown sugar, cup sour milk, 2-3
cup raisins, seeded and cut in pieces; 8
fine chopped figs, H4 cups flour,
teaspoon soda, M teaspoon clove. tea
spoon mace, teaspoon nutmeg, 1 tea
spoon salt.
Work the butter into the dough. Add.
the sugar, beaten with the . egg, milk,
fruit (tossed In ailttle of the flour) and
the flour sifted with the soda and
spices. Place In a well buttered bread
pan: cover and let rise about lYt hours,
or until light. Bake one hour In a
rather slow oven. Cover with "boiled
milk frosting."
Let me know if this is not the kind
of cake you meant. There are, of course,
many possible varieties of "raised
cake."
Portland. Or., March 3. Kindly give
recipe for gluten bread.
MISS R. G.
Gluten Bread Two cups lukewarm
water, one-half cake fresh compressed
yeast, 3 cups gum gluten ground, one
half teaspoon salt.
Soften the yeast in a small quantity
of the water. Mix all the ingredients
together, to a stiff dough, and knead
very thoroughly, using a little more
gluten. If necessary, to keep It from
sticking to the board. Avoid having
the water too warm, or the bread will
be very sticky. Shape into a. loaf; place
in a buttered pan. and- let rise about
2 hours, or until double, in bulk. Then
bake 45 minutes. Some makers let rise
and "cut down" once before shaping.
Shortening Is not required, and sugar
is usually forbidden to those whose diet
calls for gluten bread. More salt may
be used If liked. Gluten bread is never
as appetizing as ordinary bread. Some
so-called gluten breads and gluten
flours on the market contain a com
paratively high proportion of starch,
and are therefore unsulted to patients
on a very strict starch-and-sugar free
diet.
Portland. Or., March S. I should like di
rections for preserving eggs in "water
glass." MRS. F. A.
"Water glass," or silicate of soda. Is
a thick syrupy liquid sold by the pound
at drug stores usually 10 to 20 cents
a pound for the best grade. In 10
pound lots, enough for 50 dozen eggs,
the lower price is probable. There are
several grades on the market, but it
pays to get the best
One part water glass to 12 parts
water Is a common preserving solution;
though 1 to 6. and 1 to 10, are also used.
Measure carefully. The water should
be boiled and cooled before measuring,
with the "water-glass," Into a creek
of suitable size. The eggs are best
placed small end down. Soiled or
cracked eggs must not be used. The
eggs should not be washed. They
should be packed. If possible, the day
they ate laid. Fertile eggs are best
for keeping. Fresh can be add
ed every day till the Jar Is full. The
solution should Just cover the eggs.
The crock should have a good lid. Keep
covered and undisturbed in a cool place.
This is a method of egg-preserving
highly recommended by the United
States Department of Agriculture.
I must ask other correspondents to
wait until next week for their replies.
Wedding Flowers
made of a single bright bud this form
ing tho point of the pyramid massed
round with forget-me-nots or pansies
and candytuft.
Huge bouquets for the center of the
table of artificial flowers are quite com
mon and when the posies are of a deli
cate sort they are as ravishing as the
real thing that Is to the eye, for the
perfume, the soul of the flower Is want
ing. One such posy seen in a big shop
was of the delicate leaflike yellow or
chids which look so like tiny butter
flies along their fragile sprays, these
Interspersed with imitation asparagus
fern, and being maids of honor to a
violet crape orchid and bud in the cen
ter. MART DEAX.
Thornless Blackberries Xext.
Luther Burbank in the Christian Herald.
I have heard of thornless blackberries
having been discovered in North Caro
lina and along the Eastern coast, but
unfortunately the berries weref not of
any use for food. I have also grown
so-called, but not by any means thorn
less, ones 40 years ago. Electricity was
also known for thousands of years, but
It was-worthless until developed. Steam
was also useless as an old In perform
ing the labor of mankind until some
one made it useful. . It is the same with
the thornless blackberry. It Is now
productive, delicious to eat, large and
in every way valuable for food, and
absolutely smooth like the twig of an
apple tree. There are seedless apples
in existence today, but none of them
are of any commercial value. There
was once a. so-called stoneless plumy
but It was not larger than a large bean
and was not fit for human food. The
bush was an Ill-shaped thorny one and
the fruit absolutely useless. Now there
are, growing on my farms, splendid
prunes and plums which are stoneless.
Nature gives us a hint and it is man's
business to carry out the work to pro
duce results.
Xew Vanity Bag.
Exchange.
The latest fancy for exploiting the
bead is seen in the new- vanity bags
made , entirely with beads a trifle
larger than a haricot bean. The bags
are lined inside with silk or brocade
and have the usual clasp top, whilst
the outside Is covered all over with
beads, all of equal size. Beads form
the loop handles and make a fringe
at the lower edge of the bag.
Better Broiler of Fish.
Good Housekeeping.
I always had trouble In broiling fish
on my gas oven broiler until I bought
a wire broiler. Now I place the Ilsh In
Bea
WiseWoman
CORSETS
The new" Nemo "Auto
Massage" Self -Reducing
Corset not only makes
you LOOK smaller, but,
by constant, gentle auto
matic massage, drives
away the fat so that you
ARB smaller. Two models:
No. 353
low bust
No. 354
medium
OTHER NEMOS
A Fit for Every Figure
$3.50, $4.00 and $5.00
rjEAR MADAM:
Somewhere in the
Nemo line there is a cor
set that will give you
more style, comfort and
wear than any other cor
set you can buy.
You ought to Iiave it!
Nearly every good deal
er sells Nemo Corsets.
Some of them do not push
the Nemo, because other
makes yield larger profits.
That's all right for the
dealer, but not for you.
THINK THA T 0 VER.
If your dealer ever tries
to sell you something
"just as good" when you
ask for a Nemo
Be a Wise
Woman!
and go to a store where
they will give you what
you want. '
But this won't happen
often for really wide
awake merchants every
where are building up
their VERY BEST
TRADE on the Nemo
Corset "the corset that
never had a rival."
In Good Stores Everywhere
KOPS BROS., Mfrfc, New York
the wire one, and have no trouble in
turning it in the gas oven broiler,
whereas in the old way I often broke
the fish when I tried to turn it with a
fork.
. Bead Purses Popular.
Washington (D." C) Star.
Beaded purses, far from decreasing
in popularity, are coming out in new
shapes and sizes, some of the prettiest
being of black cut Jet ornamented with
a design In gold beads. Long cord
handles are more favored than the
metal handles, while the fringe at
the bottom is growing in length, ami
in some cases is almost as long as
the body of the purse.