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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 4, 1912)
THE SUNDAY OREGONLAN. PORTLAND. AUGUST 4, 1913.
COLOR SCHEME OF ORANGE AND
BLUE IS DESCRIBED FOR THE HOME
Laura Baldwin DoolitUe Tells How Various Rooms Should Be Decorated and Furnished to Complete Harmony of
Detail in Various Deportments.
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BT LAURA BALDWIN DOOLITTLE.
THE house this week will have a
blue and orange color scheme.
Blue and orange are complement
ary colors and any color or tint made
from either or both of these colors can
be used In the room or rooms without
making inharmony. The walls are all
of a soft, neutralized brown or tan. This
soft color Is obtained by mixing a lit
tle blue In the tan color. This neutral
izes it and makes it so much more ef
fective, taking off that raw crude tone.
The living-room, dining-room, den and
conservatory are all in some shade of
The wood trim is selected for an oak
brown, stain and finished well. It Is
well to have fir well rubbed, shellaced
and rubbed to a satin Snlsh. If left
in a soft porous condition as it is
when only a stain is applied, it is very
hard to care for. Dirt settles on it
and sticks to the wood. It is almost
impossible to get It off, but If prop
erly finished in several coats as one
finishes oak or any other wood it Is
The living-room ha a good fireplace
with tan brick and tile laid in with
dark blue cement. The stairs open out
of the living-room, and between the
living-room aDd dining-room is a deep
arch that makes room-for a coat closet
on each side. The dining-room and
den both have beamed ceilings. There
Is a door opening into the conservatory
from both den and living-room. .
Walla Are of Brown.
As I said before, the walls are brown,
light brown, Java cloth paper with
hand-painted border in blues and
browns. The .border is narrow, abont
four inches, with an abstract design, as
so many of the new borders are. The
over draperies at the windows are
a plain blue madras, silky in appear,
ance and costing $1.50 a yard. It Is a
guaranteed material and is. quite re
liable. The rug is a brown hand hifted
one with blue in the border.
The furniture is upholstered in tap
estry In which the prevailing color is
blue, although there are also shades
of brown and tan, a very excellent
tapestry at $3.60 a yard. The hood
over the fireplace is hammered cop
per, the andirons and fender to match
and all the gas fixtures are finished in
hammered copper. There is a copy of
Gainsborough's Blue Boy and Lady
Robinson, also some good pictures in
sepia and all are framed in brown.
The piano is finished In the same oak
finish as the rest of the woodwork,
which makes it fit into the scheme,
which is much better than buying a
mahogany case thas) would not har
monize with anything.
The furniture is dark oak well made
and well finished. The draperies at the
doors are blue velvet that costs $3.25
a yard. The dining-room is wains
coted and beamed all in brown. The
frieze is a tapestry paper in blue and
browns a foliage paper that lights
up well at night and costs 11.60 a roll.
It only takes about five rolls for a
frieze in a dining-room, and this is an
especially attractive room in blue and
brown predominating. The rug is a
two-toned Rubalx and costs about 155.
There is a screen in front of the door
leading into the kitchen. It's a four
post screen, well made in fir with good
brass hinges and filled with a beauti
ful hand-printed linen in browns and
blues with Just a touch of orange red.
The shades of all the lights are made
of the same linen a good import di
rect from London. There are good in
verted lights that throw in shadows
and this allows every woman to look
her best when dining here.
Dea Baa Bine Walla.
The den has a blue Jute wall cover
ing. This is 50 inches wide and coats
from $1.50 to $2.50 a yard. The ceiling
Is tan with beams. There are book
cases and books that are the soul of the
house. A house that has many books
has a finished appearance. In here
there are casement curtains of a con
ventional design in blue, orange and
tan. The rug is tan and blue tan pre
dominating to balance the blue frieze.
The conservatory is plastered rough
and tinted a light tan or dark old
ivory. The floor Is tile and this saves
Answers to Correspondents
BT LILIAN TINGLE.
CRESWELL. Or.. July 21. I am tending
you a recipe for dried beans, which are
imple to dry and delicious when cooked.
I have never seen this recipe tor drying
beans, and so send It to you, hoping you
may find room In your column for it. Per
haps someone will enjoy them in the Win
ter. I eijoy your column and find many
splendid helps. MRS. O. 8.
MAXY thanks for your kindly let
ter and for the recipe, which I
am sure may be useful to such
of my readers as have gardens. The
very young beans are particularly go6d
for this purpose. Toung green peas and
corn may be similarly treated.
Dried green beans (Mrs. G. S.'s meth
od) Snip green tender beans and
ipread on a floor or table in an unused
room. Do not allow them to be piled
np or they will mold. Always dry in
the shade. When thoroughly dry
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a lot of worry for plants need lots of
water and the hose can be turned on
and the water is not hurting the floors.
It makes such a fine cool spot opening
out of both den and living-room with
French doors. The furniture here Is
green stained willow. The willow has
a cushion of bright chintz that is a
bit of color among the green things
The upper floor is commodious and
well furnished with closets which are
store away in paper bags or flour sacks,
in a dry place.
To prepare for use, take about half
or two-thirds, in bulk, the amount you
seem to need for a meal, as they swell
when cooked. Wash and parboil in
one teaspoonful (level) of soda for half
an hour. Drain and cover with hot
water, putting with them a hambone
or bacon enough for the meal. Always
cook them with meat to season the
beans. Cook for two hours, or until
tender. If the meat does not salt them
enough add more salt. These beans
can be warmed over. The dry beans
will keep indefinitely.
Portland, Or., July SI. Seeing that yon
have helped so many others through your
Sunday Oregonlan column we will ask yon
to help us also.
(1) My plain cakes turn out to be Just
perfect. They could be no hotter, especially
the one I made for last Sunday, mixing it
by your recently given method. My sis
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4 , -ftininglrlMin .
such a comfort. The walls up here
are tinted, all a light grayish tan that
is such a nice background for any
colored hangings. There is a cut out
paper border in each room to match
the hangings and this makes the rooms
very attractive, brings in color. The
bedspread Is made of the same chintz
as the hangings and the chairs are al
so upholstered In the same. This all
looks so well against the plain gray
wall as a background.
ter mixes and bakes them Just exactly the
same as I do, but hers are always a failure.
S'.ie Is older than I, and made many perfect
cakes before ever I started any baking
whatever. But for the last one and a bait
or two years hers have always been a fail
ure. Whenever you give pointers on bak
ing or mixing cake she tries it, but it al
ways turrs out the same. Her cakes always
drop after they are baked but still in the
oven. Why can the same method vary so
In the same finished cake?
(2) Would you kindly suggest some sim
ple lunches for Children under 10 years
of age, for their noon lunch where they
hare dinner in the evening.
(3) I have seen so many of your recipes
call for pimento. The dictionary says pi
mento Is allspice. Is that what you refer
() We have a lot of carrots In our gar
An Ta there anv way of preserving them
for the Winter, as we would like to make
use of them while tney are young, -manning
you in advance. MISS M. S.
(1) Tour first is a rather difficult
riddle to guess, without more Informa
tion about both you and your sister,
I wonder, for instance, whether during
the nast two years or so you have
been using a different kind of oven or
cook atove, one which your sister does
not understand as well as she did her
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old one, but on which, perhaps, you
have had most of your baking expe
rience. The falure of bo many cakes
is due not to defective recipes or to
carelessness in mixing, but to lack of
knowledge of exact temperatures and
how to obtain and regulate them. If
I could watch you both making .cake
I could probably tell you many reasons
for the different results.
Another guess Is that your sister, af
ter many failures, has become over
anxious, with the defective Judgment
that always accompanies over-anxiety.
For instance, in her determination to
have ,the cake "just right this time,"
she may tend to over-measure her
baking powder (a very common fault,
responsible for many a fallen cake), or
her sugar. Possibly she has the oven
too slow at first (a common fault of
nervous, over-anxious cooks) ; or she
may open the oven door too often; or
she may be In the habit of prodding
her cake as soon as it looks brown,
with a straw, fork, knife or skewer,
thus letting out some of the warm air
which supports the not yet firm .cells
of the cake.
Testing by this method should only
be done after you are practically sure,
oy other tests, that the cell walls are
firm and self-supporting. The cake
should look an even, good, light brown
all over and should have shrunk a lit
tle from the sides of the pan. The
minute cracks in the smooth surface
(of course there should be no large
cracks) should also be brown. Other
wise don't move the cake. If it looks
all right, put your nose near it and
find out whether there is the faintest
trace of a "raw" smell. A well-trained
nose is most important for a cook. If
there is, don't move the cake. If it
smells all right, take It up and listen.
It should barely "whisper." If there Is
a slight rustling sound, put it back.
If it doesn't sound, see how it re
bounds from your finger-tip. If that is
all right, you may, as a confirmatory
test, run Into the center a bright
skewer or steel knitting needle (not a
broom straw) and see that It comes out
I have seen so many "extra careful"
students prodding and puncturing their
cake, from the first minute of brown
ing, and being horribly disappointed
because it fell.' A cook with well
formed "Judgment" may stab a cake
without its falling, because she knows
Just when It is safe to do .so. Otherwise
you might Just as well keep pricking
a child's balloon and expect it not to
collapse as keep worrying a barely set
cake and expect It to stand up under
Another possible mistake occasional
ly made by over-anxious, cakemakers is
to beat the egg whites so long and
hard that their elasticity is destroyed
and they become granular (instead of
firm enough to give a clean separating
cut). Then, like over-stretched rubber,
the bubbles fail to swell and retain the
hot expanding air and gases, until they
are hardened into shape by heat.
(2) Some suggestions for children's
luncheons were given in this column
recently and the time limit has not
quite expired. I am not quite sure of
the date, but I think next week or the
week after I may be free to discuss
the topic again. I Judge that you
mean home lunches, not school lunches.
Write again if the latter is what you
are interested in.
(3) "Pimento" is, as your -dictionary
tells you, another name for allspice.
The name pimento or plmiento is also
given to the large, sweet red Spanish
peppers. These are what the recipes
you mention call for. They come in
cans and may be had from almost any
large grocery at 1214 to 25 cents a
can. Always cut off a morsel from,
each to taste before using these canned
peppers, as occasionally a "red hot"
one will get slipped in, by accident,
along with the mild, sweet ones.
(4) Though not much of a farmer,
I think I am right in saying that a
arood way to store carrots is to Bury
them in a box of sand in a dry, cool
cellar. The little sweet young ones
may be sliced and dried as suggested
above for young beans, or they may be
canned (in the jar) in salted water
like other vegetables. A few canned
carrots, already cooked, and cut in neat
shapes (plain or with a garnishing
knife or handy sllcer) are useful to
have on an emergency shelf, for a
"hurry-up, unexpected company" sal
ads or garnish. Mixed canned soup
vegetables are also useful for a "hurry
up" soup or salad. If you wish you
may make s.everal kinds of carrot jam,
carrot marmalade, carrot - imitation
preserved ginger, carrot mincemeat, or
carrot plum pudding, for Winter use.
Recipes for all these have appeared
reDeatedlv In this column; but, if you
want any of them and let me know, I
will write again as -soon as trie time
limit has expired.
I think I have also heard of a meth
od of salting young carrots for Win
ter use. Perhaps some reader knows
it, or knows a better method than the
sand box for storing. them. I am glad
you find this column helpful.
Portland, Or., July 2z. Will you please
have published, as soon ae possible, in your
calumn in The Sunday Oregonlan, answers
to the following questions:
1. How to fry trout. I always get mine
too crisp or not well done enough.
2. How la fry "T bone." small rib. ten
derloin, round and porterhouse steaks to
make them tender and Juicy.
3. How to cook blackcaps, blackberries
(wild), rhubarb, loganberries and water
melon rinds ready for canning.
4. How to make good English walnut
cookies and English walnut loaf cake. I
believe I get mine too light, as It runs
over the pan and has a hole In the center.
8. How to make oldrfashloned "Johnny
'"e. How to cook breast of lamb, stuffed,
and how to make the dressing.
7. How to stuff hard-boiled eggs.
8. What Is the definition of saute, sa
vory, conservo, braised, gaetau canape, tim
hate, consomme, as used in menus and cook
. What are the best vegetables for the
health; the curative qualities of each, and
n nether beot eaten raw, boiled, friend or
Thanking you kindly in advance.
ANXIOUS TOUNG WIFE."
I shall be glad to try to answer all
your questions, in course of time; but,
r iinra it will ha several weeks before
I finish them, and even then I must
leave much unsaid. You see, the col
lection really demands a small cook
honk No. in rjarticular. requiring not
less than a large pamphlet for its ade
quate treatment. While you are wait
ing for your answers tx win irj i
give juu vim v " " - - j . -
further notice) I should like to suggest
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that you norrow, iruw mo x uum,
brary. "The Boston Cooking School
ri !-v..,i. " - "Trm rt ir a r?nnk1nsr and
Serving," and "Vegetable Cookery," and
make a stuay not simpiy oi ibuitiuu
recipes, but of the general principles
-i i.-i .ninAn It 1 VnnwlAdsa of
unaeiiyiug, c". - - '
general principles, and resourcefulness
ana skui- in appiyme,
.... mnt tha Vnowlpdsre and
L 1 1 0 iguuu www. w-
practice of even a large number of
more or less empirn. v,.. .
definitely worded "receipts." You
. , , .1.. o nrl atllAlT thA
free Government buletlns on "Fish,
"The Economical Use of Meats In the
Home," "Fruit Canning and Preserv
ing," "The Use of Nuts as Food," "The
Cooking of Cereals," "The Use and
Cooking of Vegetables," "Eggs as
Food." There are others, too, that you
would probably find both useful and
Interesting. .every uiuuo j
wife" should be provided with these
k..n.tna which will heln her so much
In her important business of home-
making. It you care a write esaaii,
can give you the numbers of the bul
letins, or you can see the list at the
Public Library and select for yourself.
In regard to the trouble with your cake
read the suggestions above.
I think it probable that you are
using too much baking powder and too
cool an oven. If you care to send me
the recipe you use, I will criticize it
for you, if you wish. At the same time
you might explain a little more fully
what type of cookie you had in mind
rich or plain, drop or rolled, walnuts
inside or outside, with spice or with
out, etc. I am not quite sure, either.
Just what you mean in regard to "can-
THESE NOTABLE WOMEN OF WORLD
ACHIEVE FAME IN VARIOUS WAYS
Daughter of King and Queen of England Bosses Her Brothers Some American Women Who Eold Titles and
t : Offices Won Through Earnest Effort and Striving.
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CPS l4.Csnia.. Sa '
EW YORK, Aug. 3. (Special.)
Princess Victoria Alexandra, the
only daughter of King George
arid Queen Mary of Great Britain,
Is the brightest member of the
family, and is known as Princess
Mary. She has inherited the mas
terful characteristics of her mother,
and rules her five brothers like
an eldest child, although two of them
are older than she. They refer all
their disputes to her, and she settles
them with vigor and decision. She was
born April 25, 1897.
One of the Colorado delegates to the
National Democratic convention was
Mrs. Annie Hamilton Pltzer, a sister-in-law
of Champ Clark. She Is an
earnest advocate of votes for women,
and believed Champ Clark was the
logical candidate for the Presidency.
Should the Democrats be successful
Mrs. Woodrow Wilson will make a
charming hostess in the White House.
fih. la ccaontlnllv n home bodV. but is
interested in the current affairs of the
nlng" watermelon rinds. Do you mean
for pickles or preserves? If you mean
to ask for "camp methods" for frying
trout let me know; but I Judge you
simply refer to cooking trout at home
with ordinary facilities.
(1) Broiled trout Clean and split
open the fish: brush them with melted
butter or bacon fat, sprinkle with lem-
the well greased bars or an ordinary
wire broiler ana nroii unaer mo b
burner or over a clear bed of red coals
(without smoke or flame), cooking the
flesh-side first, and then turning for
a moment to crisp the skin (without
burning), so that it can be easily re-
,a.ta Dlofo fin a hot flish. With a
tiny bit of butter and dash of lemon
Juice on each.
Fried trout Clean the fish, rinse
not Xr-r with A. rlAR.n O.lOth !
sprinkle with lemon Juice. Have ready
some flour, highly seasoned with salt
and pepper on a sneet 01 ciean nitueu
-Tno., thA rich In thi ao as to
be both dry and well-seasoned. Dip
quickly In egg (well-beaten with two
tablespoons or mint;. Let me egg arain
V..I. lnt thA Atrtr illah KM VOII lift the
fish. Have ready a large quantity of
tine, ary, weu-sniea trumuo an
other sheet of paper. Toss the egged
thtA on that thrA is. n. "fat
1.1011 111 WHO av .(.v.- . .
proof coating" etfl , over It. As the
fish are egged ana crumoea tit m-nea
less time to do it than to write It),
nut them on a doubled fold of drain
ing paper on a plate.
Instead of a frying an (in wnicn
the grease may get too hot and brown,
nrlth Inrils-AatihlA msults). hnVB & deeD-
er pan, half full of hot lard or, bet
ter, cooking oil, or one 01 ine new
patent frying compounds, which are
itlralv tn hum than lflrr1. at fl. tfim-
perature such that a half inch square
of bread, aroppea into n, mrus
golden brown in 60 seconds. There
m,,c,t hA anmtirh fat more than to cov
er the fish. Drop them In one at a
time letting most 01 m "s
cease, for one, before another Is added,
.V, t.mn.ntnrA will ha lOVeffld tOO
much, the "grease-proof coating" will
burst, tne juice 01 me non win e mm
the fat, causing n io o"" 'w nu
Dont Hide Them With a Vell Remove
- Them W it n tie 11 ew uroi.
An eminent skin specialist . diseov
Afa a -nAw Avast, othine double
strength, which Is so uniformly success
ful in removing rrecKies ana giving a
clear, beautiful complexion that it Is
sold by Woodard. Clarke & Co. under
an absolute guarantee to refund the
money If it fails.
Don't hide your freckles under a veil;
get an ounce of othine and remove
them. Even the first night's use will
show a wonderful improvement, some
of the lighter freckles vanishing en
tirely. It is absolutely harmless, and
cannot Injure the mosc tender skin.
Be sure to ask Woodard, Clarke
Co. for te double strength othine; It
is this that is sold on the money back
world, and Is an active member of sev
eral clubs. She has reared three daugh
ters, personally directing their early
education. She is more interested in
the classics than in modern literature,
and her friends say of her that when
a new book comes out, she reads an
The most recent pictures of the three
sisters of Pope Pius X and his niece,
Gilda, are shown herewith. His niece
is standing in the rear.
The celebration of Alexandra day In
England was a huge success. ' About
$150,000 was raised by the 10,000 white
clad women who sold wild and arti
ficial roses on the streets of London on
perhaps scald pan, as well as spoilln?
the flavor of both fat and fish. Whea
each fish floats, without much bub-bling-fuss,
and is a golden brown, take
each out (with a wire egg beater),
letting any drops of grease fall back
Into the pan. Drain on the double
paper. ' Keep warm and serve with
lemon garnish. Such fried fish should
be quite free from grease, and should
retain Its Jutcyness and flavor. The
fat should be carefully strained
through a cheese cloth and kept for
further frying. If properly done,
there is no taste of fish in the fat.
very little fat is actually used, and
the remainder may be used to fry
Mil, S - rTVI m
levelop Your Bust in 15 Days
A Full Firm Bust is
Worth More to a
Woman than Beauty
I dOBr.h05lToa ar,.how
Old yOU i UUW hnv
are the lines or your s' '
flat your cnesi is. i cu 5." -:
. r htiat n 11 1 e k 1 V.
lull. 1 1 r hi, vuut, "
that will be th envy of your fel
ow.wom.ntnd will give Toatti
allurements of a Pect "?an;
hood that will be Irresistible. They
say there is nothing new under th
sun but .
I have perfected a treat
ment that I want to
share with my sisters.
What it did for me It can smd wtH
da for yon, and I now offer it to
fu. Others offer to build up your
figure with drugs, greasy skin
foods, creams, dieting, maseage and
expensive instruments and devices.
ihaVe done away with .11 theae ta
Inrlooa methoda and have given a
eTioiTof women a luxuriant natural
development by a treatment never
before offered the public. No
massaging, nothing to take, nothing
Whr be skinny, sersiray, flat
and unattractive. I elalrnto
h the highest-priced artist's
inodet in the United States,
nd what I did for myself I
do for yon.
I don't care what your age may
be, I ask only that you be at least
sixteen and not an Invalid, and I will
undertake to develop your bust in
Two wMks. All I ask is five or ten
minutes of your time every day.
UllUULOBJ v J - " a
Write to Me Today for My Treatment 1 DeYelP Bast Kcw Wa
IT WILL ONLT COST YOU A PE!KXY FOR A POSTfARn AND I
WILL MAIL YOU THIS WONDERFUL MFOBJUTIOS IN A
PLAIJf COVER SO THAT AO OXE WILL KiVOW VOI Il SECRET.
Don't let a falsa pride and silly sense of shame keep you from enjoy
insr to the full the charms you should have to be a perfect spec-lmen of
womarahood. Let me help you. Your communication shall be held in ab.
solute confidence and secrecy. Write me today.
ELOISE RAE, 1325 Michigan Avenue, Suite 147?, CHICAGO, ILL.
this day. The date, June 26, cele
brated tha 50th anniversary or yueen
Alexandra's arrival in England. The
Duchess of Marlborouph, Mrs. Lloyd
George and daughter. Lady de Traf
ford. Lady Cunard and many other
well-known society women sold roses.
The money Is for the benefit of the
charitable institutions In which Queen
Alexandra alwys haB been Interested.
It will be repeated next year.
Mrs. Georgia Mclntire Weaver, of
Atlanta, Ga., a graduate of the Atlanta
Law School, class of 1912, Is a modern
Portia, who Is prohibited, under the
law, from practicing her profession In
her home state.
Mrs. Susan Wlssler, Mayor of Dayton,
Wyo., was elected on an independent
ticket, and by an almost unanimous
vote. While the majority of the voters
were women, she was, nevertheless,
the candidate of the business interests.
She is a widow, 50 years of age, and
the mother of two children. She taught
school for 15 years in Wyoming, and
several years ago, after tlw death of
her husband, embarked in the dry
goods business. She entered politics
several years ago, when she was elect
ed treasurer of Dayton. She is not a
doughnuts, fritters, Saratoga chips,
Put Not Beller in Signs.
The family laundry had Just been re
turned, and the usual struggle to iden
tify their respective belongings was on.
"That's my shirt!" Insisted the elder
brother, who worked in a printing es
tablishment. "I can tell It by that Ink
"Pshaw!" exclaimed the younger
brother, who worked In a lumber yard.
"I suppose, in order to be mine, it
would have to have silvers In it."
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