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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Sept. 1, 1912)
THE SUNDAY OREGONTAX, PORTLAND, SEPTEMBER 1, 1912. fritters are obtainable by using two egg yolks to the batter (to one cup pulp) and adding two stiff beaten egg whites at the last moment. This gives fluffier fritters and the baking powder may be reduced or omitted. One table SMART LEATHER BELTS OR SASHES OF VELVET WORN BY CHILD OF FASHION Practical and Pretty School Dress Is One of Military Character of Navy Blue Serge It Has Inset Panel of Red Silk Down the Front Washable School Boots Accompany Frock. LACES ADD NOTE OF DIFFERENCE TO PLAY BLOUSES FOR SMALL GIRLS Loose Garment Falling Over Kilted Skirt Is Slashed to One Side of the Keck One-Sided Revers Make New Coat Modern and Should Be Worn With Gay and Elaborate Bonnet on Special Occasions. spoon melted butter is an - improve ment, where bread flour is used. For flavor, a slice of very finely-chopped green or sweet red pepper, a few drops of lemon juice, a level teaspoon sugar and a speck or two of cayenne are possible improvements for some tastes. Some old cooks add tiny mysterious pinches of their own special "herb mix tures," or the tiniest suspicion of lemon rind, or finely chopped and squeezed parsley. Don't use butter for frying, as it burns at a low tempera ture, and, .therefore. Is likely, to give indigestible fritters. Canned corn or kornlet may be used, but fresh-gath ered, young sweet corn is best. I must ask you to wait until next week for the pancakes. I do not think cucum bers could be canned by the cold water method. J . .'.14. w i ? ' - r&T . I t i i ' lis) i1 iii'n L'r l x - f ' - ,ss SMART black leather belts or sashei of black Telvet ribbon are worn by tbe fashionable child with tub frocks of pique linen or rep. The frock pictured Is a graceful model, having? a Bcalloped panel, which adds length of line and lifts the little frock to dis tinction, by Its Individuality of style. Through slashes in the panel a broad black velvet sash Is run. the loose bow falling over one hip, this side now be ing more modish than a stiff bow at the back. Black buttoned boots of dull calf with black stockings accompany this frock, intended for wear all Win ter under long coats.. There is a military character to this natty little frock of navy blue serge which will appeal to every small school girl. The inset panel down the front is of red silk,' and across this go straps corn husks as above and steam three VANCOUVER, Wub., Aug. 18. Will yon please give a recipe for corn relish, the kind that has celery or celery seed in 1C The relish is most delicious, and I am unable to set the recipe. Thanking- you In ad vance. J. A. You will find a celery relish recipe I in another column; but, of course, cannot guarantee that it is the same as the one you find so delicious. LENTS, Or., Aug. 27. Please send me a recipe tor tamales. I would like the genuine Mexican, article if possible, but do the best jou can, please. . Mrs. D. H. M'K. I am unable to send recipes by mail. Tamales differ as much as "pie." Bach of the following recipes was given to me as "genuine Mexican." I have not tried ahy of them. My advice would be adapt the mixture to your- taste.' You can obtain any degree of scorch ing heat by the use of tabasco sauce, if the recipes given are not hot enough. Tamales, 1. Simmer a fowl until ten der, seasoning with salt, while cook ing. -While hot, remove the bones and skin, chop the meat very fine, adding finely minced garlic, salt and cayenne to taste. Have ready a thick paste made by cooking thoroughly one cup cornmeal in boiling water, seasoned with salt and cayenne. Have ready, also, the inner husks of corn, six inches long after both ends are trimmed off, well washed In boiling water. Shape the minced meat in rolls, and enclose In the seasoned corn-paste.. Enclose each roll in corn husks, tieing the ends firmly. Add two or three Mexican pep pers to the liquor in which the chicken was cooked, and boil the tamales In it 15 or 20 minutes. Tamales, 2 Prepare a fowl, two cups corn paste and husks as above. Add to the minced fowl one-half pound chopped seeded raisins, one-half cup stoned and cutup olives, one young red pepper, two tablespoons lemon or lime juice, one teaspoon sugar, two tablespoons chopped onion, four large cloves of gar lic, chopped (or garlic to taste), salt and cayenne, or tabasco sauce to taste. If liked, Boak six dried red, peppers in hot water, scrape the pulp and add it to the mixture, rejecting seeds and skin. Add six hard-boiled eggs, chopped. En close in the stiff, well-seasoned corn mush and husks as above, and cook one hour in chicken broth. Tamales, 3 Three cups finely chopped chicken- meat, six sweet red peppers. one-quarter cup chopped onion, one- half cup vinegar, one cup tomato pulp, one hard egg, six chopped olives, one clove of garlic, pulp from two dry pep pers, salt and cayenne to taste, two cups stiff corn meal mush; Soak the peppers and onion one hour in the vinegar before adding to tbe other chopped ingredients. Shape like cro quettes, adding a little cornmeal if not stiff enough. Enclose In the mush and 'tce-o' NEW notion in play frocks for small girls is this blouse of heavy gray crash. The loose blouse falls over a kilted skirt, which is, of course, attached to a sleeveless guimpe. The blouse is slashed at one side of the neck and also at the lower edge on each side, and red braid laces are run through embroidered eyelet holes. Neck and arm seams are piped with red linen, and altogether the blouse Is a gay little affair indeed. It may be ob tained in tan crash with blue' lacings and in other combinations. Revers are not the carefully bal anced affairs they used to be; they tke to themselves all sorts of eccen tric positions and shapes. This con ventional little coat of dark blue vel veteen has a very eccentric but par ticularly smart rever of black moire silk which runs around at the back an' becomes a Dutch collar. Gauntlet cuffi of the moire are trimmed with fancj buttons matching those on the front of the coat. The bonnet accompanying this coat is a very gay and elaborate affair intended for special wear. It it of white silk and velvet, with a touch of fur to make it look Wintry. White ribbons are used for the ties, and t rose of the ribbon decorates one side. of black braid, white pearl buttons flanking the braid strips at one side. The scarlet silk, braid and buttons dec orate the sleeve also, and a -smart pat ent leather belt finished the frock. School boots of a new tan leather, j hours. Dry in the oven five minutes. PORTLAND. Or., Aug. 27. Kindly print recipe zor colored rose beads. Miss p. F. Directions for making -various sorts of rose beads were given June 20 and which can be washed off each day with July 21, and, therefore, cannot be re ordinary soap and water. the frock. accompany Answers to Correspondents BY LILIAN TINGLE. PORTLAND. Or.. Aug. 26. Thank you so much for the kind Information given in last Sunday's Oregontan. I think it solves my problems In those lines. You mentioned making Philadelphia cream, or mousses - and parfalts. where cream Is plentiful. Yv'ould you please tell ne more on that subject and give some definite recipes, uniesa It will take more apace than you can allow. . I will appre ciate it greatly. Also will you please tell me why, m mak ing Ice cream, the custard has to be cooked .tefore It Is frozen 7 I nave usea a recipe -like this, sometimes. In making a gallon: qual parts cream and milk. 9 whole eggs, sugar and flavor to taste. Will you kindly criticise this for me. I have put it to freeze without cooking and it has made pretty good ice cream. Thanking you for al your kind help, MRS. L. W. "rvHILADELPHU ICE CREAM One ' tj quart thin cream, one cup- sugar, . one tablespoon vanilla extract. Scald the cream with the sugar,- cool, add the extract and freexe in the usual way. It will expand more in freezing if not scalded, and will give an Ice cream of light, fluffy texture, but of raw taste. Cooking the cream prevents gangers from partly soured cream, and cream which should cut like jelly. An other texture may be obtained by scald ing part of the cream (slightly diluted with milk to make very thin cream) and whipping - part, adding the latte when the former is frozen to a mush. Do not boil the cream, but cook In double boiler until tiny bubbles appear round the edge. The same is true of cream in which eggs are used. Cooked, there is all the difference in flavor between that of "boiled custard" and raw egg in milk. The former more velvety cream also ttnds to melt more slowly when served. The recipe you quote is a quite usual trade recipe, and should, as you say, give fairly good Ice cream, provided, of course, that the right amount of sugar Is used and the freezing skilfully done. Two persons using the same "recipe" las regards proportions) will yet get very different results in freez ing, the results depending partly upon the kind of freezer used, partly upon the knowledge and skill of the person who does the freezing. ,- Mousses and parfalts are frozen with eat stirring, and owe their peculiar , "mossy" texture to whipped cream. They are usually moulded and are often combined with sherbets, either as lining of the mould or as a layer of tilling. . It is rather hard to draw a line be tween the two classes, but generally a mixture containing egg whites or yolks would be classed as a "parfalt (except In lee cream - shops, . where "parfalt" bften means ordinary Ice cream with Whipped cream on top), while mixtures Containing mostly whipped cream, with out eggs, would be classed as mousses." Jhe following are typical recipes: Angel parfalt One cup sugar, one third cup boiling water, the whites of two eggs, one tablespoon vanilla, one pint double cream. Boll the sugar and water to the thread and pour tn a thin stream upon the stiff beaten egg whites, beating constantly until foamy. When cold, fold In the cream (beaten until oIid but not to butter), add flavor, turn into a mould. Let it stand four Iioura buried In m mixture of equal parts Ice and salt. The tin or mould must, of course, be tested for leaks. Greased paper should be put under the lid to prevent leaks, or a paraffined sitrlp of cloth should be applied out Side. Heap the mixture to the top of the mould. . When frozen, turn from the mould and decorate with candied violets or any preferred garnish. - Sunshine parfalt is similarly made, with six egg yolks in place of two whites. Coffee parfait is made like sunshine parfalt. by the use of strong, black coffee for syrup and flavoring. Many other variations will doubtless suggest themselves. Meusse One pint whipping cream, three-quarters cup powdered sugar, one-quarter teaspoon salt, one cup sherry or grape Juice or other fruit sauce, or one-half cup black coffee, as preferred. Beat the cream, salt and sugar, until solid to the bottom of the bowl; flavor with vanilla or with the other suggested ingredients. If the latter -tend to dilute the cream very much, it is wise to add one teaspoon gelatine, thoroughly soaked in three tablespoons cold water, dissolved over hot water and added to the fruit Juice. The mixture should begin to thicken before the cream is folded in. Turn the mixture into a chilled mould and let stand burled In equal parts ice and salt for three hours. Take the pre cautions against leaks described above. Unmould and garnish to taste, a few of the fresh or 'preserved fruits used In ilavoring being often very suitable. peated at present. Tou can probably find these numbers in the Public Li brary, if you cannot obtain them from the office. I find that beads of all colors, from red through all shades of purple to blue and green, can be ob tained from purple aster petals, using the "cooked method," and varying the proportions of acid or soda. I would not advise you to waste your time on PORTLAND. Or.. Aug. 21. I have eaten some delicious corn fritters lately, the kind served with chicken a la Maryland. Could you tell me (1) how to make them. Also rOl mmtr Mill. wannal.-. T-V. - .t..A not those dropped Into boiling fat, but the making these beads, as they are never flat ones. (3) Can fairly large cucumbers be realty arusuo ana nave, oesiaes, De canned by the cold water process? Thank-I come so common. lng you for all your help, R. s. B. 1. This is pure guess work, as your hostess may easily have had some little special "kink" in flavoring which made the fritters seem to you so extra "de licious." Skill in frying also counts. corn fritters One cup fresh corn pulp, one well-beaten egg, one-half tea spoon salt, one-quarter teaspoon pep per. Add one level teaspoon baking I the business office. powaer to one-nan cup nour and stir what is needed of this Into the pulp to make a batter that will spread little in the pan. but will keep a neat, round shape. It is not possible to give an exact quantity of flour, as the thick ness of the pulp (as well as the .flavor) will depend upon the quality and age of the corn used. Drop by spoonfuls Into a frying pan, containing a little PORTLAND, Or.. Aug. 29. I would be very grateful to you for a recipe for brandied peaches In next Sunday's Ore gon Ian. Thanking you In advance Mrs. G. J. A recipe for brandied peaches was given in The Sunday Oregonian August 18, woman s section, page 8. It cannot be repeated at present, but you can probably get a copy of the paper from PORTLAND. Or.. Aug. 2S. Would yon please give me (1) a recipe for dill pickles. (2) Tell how to make German noodles, and (3 how to preserve elder. Thanking you kindly. "Lady Betty." You will find some reference to dill pickles in another- column. A number of dill pickle recipes were given July IS, and, therefore, cannot be repeated PICKLE RECIPES ASKED BY MANY HOUSEWIVES Information hy Telephone or by Letter Cannot Be Given and Streetcar Talks on Cooking Are Not Considered. BY LILIAN TINGLE. HIS article Is about pickles and relishes. I thought it was to be about "Cooking for Diabetics," for I have had such a lesson promised for a long time. But this week brings requests for so many pickle receipts that " no ordinary correspondence col- the cask or crock, fill up with fresh brine, or a mixture of brine and vine gar and keep in a cool place, well cov ered with the liquor, a lid and weight being used to keep them under. -The cloth covering then should be washed frequently. Horseradish root and leaves on top tend to prevent mould and soft ening. Brine to float an egg is a very umn will hold them, and so a sort of usual strength for dill pickles. The strong pickling vinegar with one cup salt and -two cups sugar. Pour, ho over the pickles and seal at once. Hashed Potatoes, Lyonnalne. mfwyp hrdlu mfwyp rdlu fwyp dlupo Washington (D. C.) Herald. Finely hash up six cold boiled pota toes and keep on a plate. Heat a tablespoonful butter in a frying pan, add a finely chopped onion and lightly brown for three minutes, then add the potatoes. Season with half teaspoon ful salt and two saltspoonfuls white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelet form, brown for eight minutes more, turn on a, hot dish, sprinkle a little freshly chopped parsley over and serve. bacon fat or trled-out Dork fat Cook at present in this column. Directions first on ono side, then on the other. Ti. for German noodles have also been careful not to let the fat burn and so Siven repeatedly. I think, however, the Injure both flavor and digestibility of time l'1"" has expired, but even so, for the fritters. Drain the fritter on paper lack ef "Pace. I must ask you to wait and serve hot. The above Is a type recipe. Richer FOOTWEAR FOR LITTLE FOLK IS WELL DESIGNED Low Heel Is Favored Nowadays for Children Past Babyhood, So That Deli cate Arch of Foot May Be Preserved. until next week for your answer. I must also ask "Anxious Youna- Wife" and Mrs. S. P. (Portland) to wait until next week. Mrs. A. O. (Portland) will find some suggestions for India relish In another column. The recipe for sugar pickled cucumbers asked for by "Housekeeper" (Portland) is also given in that column. - - I i 4'- J A ylr -MA : CHILDISH FOOTWEAR, PRACTICAL YIBT PRETTY. N O SACRIFICE of grace to practl-1 Three fashionable- types of boots for cal considerations has been made children are Illustrated; a conventional In the evolution of footwear forj buttoned boot of white buckskin with little folks. The new boots and slip pers for small feet are admirably de signed from a hygienic standpoint, yet the lines and proportions seem just what they should be, to accord with tbe simple, smart raiment now favored for children. Tall buttoned tops now con sidered correct and while the toa of the boot is not pointed enough to constrict the growing foot, neither is it stubby or clumsy in design. A low heel is fa vored nowadays for children past baby hood, so that the delicate arch of the foot may be preserved and the instep line made mora beautiful. stitching and white pearl buttons: tan leather boot for school and play wear out of doors and a strap button oooi or patent leather with a little rhinestone buckle on the toe for party wear over silk stockings. ,The strap- oution supper is iavored - for indoor wear. and is worn by boys and girls up to a or a years old. An Interesting fea ture of the tan boot is its easily cleaned quality. There is a new tan leather, softnd supple as Russia calf which is impervious to dampness and from which mud. ink or grease spots may be wiped with a bit of sponge and ordinary soap and water.. Recipes for Putting TJp Fruit. GRAPE PRESERVE Select fruit only partly ripe, and if possible use wild grapes Pick over the grapes, discarding imperfect ones and take the remainder, a few at -a. time, and put tnem in a coarse sieve; roll them around against the wire with the hands until the skins are loosened. If the mesh of the sieve Is large enough they will drop through, leaving the skins and pulp. Strain the juice from the sesds, and to every pound of pulp, juice and skins put one-half pound of white sugar. Place the mixture in a pre serving kettle, and cook about three quarters of an hour, removing scum as it rises. Pour hot into Jars, cover with brandy paper and seal. PEACHES, CANNED To every pound of peaches put one-half pound of su gar. Place the sugar over the fire with a little water and let it boil un til the syrup is clear. Pack the Jars tightly with the peaches, and then fill tnem up with the syrup. Place the jars in a large. boiler with water, arrang ing them carefully on slabs of wood and not allowing them to touch one another. The water must come up to within three inches of the tops of the Jars. Cover the boiler and slowly cook the fruit until tender. Allow the water to become cold, then remove the jars, fill mem up with boiling water and seal. PEACHES, DRIED WITH SUGAR Halve clingstone peaches and take out the stone; pare the fruit or not as Is liked. Have ready a flat platter con taining a quantity of powdered suerar. and roll the peaches In It until they will not'-take up any more. Place the halves singly on waiters or platters or clean wooden trays, hollow sides up so mat tne juice will not run out Then put the fruit in the sun, and the next day again roll it in the sugar When the Juice seems to be set In the peaches, turn the other sides to the sun. When thoroughly dried, pack the fruit in glass jars and keep them in a cool, dry place. Peaches prepared in this way seem quite delicate sweetmeats when eaten just as they are. They can also be stewed in a strong sugar syrup, deli cately flavored with lemon, until they have the taste of crystallized fruit. . j 'overflow meeting" will have to be or ganized. I was planning a nicely clas sified series of " lessons " on pickles and such seasonable matters; but, to day, I feel that It is wiser to give some few recipes "as they come," regardless of classification or general principles, since people tend to "want what they want when they want it." and I don want to be besieged (as I have been lately) by phone, by letter, and streetcars by passionate demands for dill pickle directions, or requests for relishes. Let me say again, however, that is not possible for me to give Infor mation by telephone, or by letter, and that streetcars were not really intend ed by Providence as theaters for cook ery lectures. The following "corn relish" reelp came from Kansas, and was described as "simply delicious." The friend who gave it to me said, however, that he discolored in keeping, though the kind she ate in Kansas (from the same recipe, given by a friend) was quite white. Possibly the Kansas sort was made with white vinegar, and the caD bage may have been bleached in the sun. Corn Relish 10 cups corn, 10 cups chopped white cabbage, 6 red sweet peppers, chopped; gallon vinegar, tablespoons salt, 3 cups sugar, 4 table spoons white mustard seed, 2 table spoons celery seed. Mix thoroughly and cook one-half hour. . Put up in glass cans, and use as a relish with meat, or as an addition to Winter salads 'and Ssandwiches. Corn Relish No. 2 This is almost the same as the above, though the method is - slightly different 6 red peppers, pulp from 12 ears of corn, one small head white cabbage, 1 cups sugar. 1 tablespoon celery seed. ounces ground mustard. Stem th peppers, remove the seeds and keep overnight in salt water. Chop the cab bage and sprinkle with salt. In the morning drain and rinse the cabbage and chop the peppers. Add Just enough strong vinegar to cover all the gredlents In a pan, and cook one-half hour. Can and seal in the usual way. White celery leaf may be used with the cabbage Instead of the celery seed, the proportion depending upon how strong a celery flavor 13 desired. Sugar-pick led green cucumbers Gather the cucumbers while very small and green, rinse thoroughly In cold water. Cover the bottom of a small barrel with half an Inch of sugar cover the sugar with the cucumbers, then a layer of sugar, then cucumbers until the barrel is full, finishing with a layer of sugar, and putting on small lid with a weight to press the cucumbers down. Flavorings such as minced spice, horse-radish, bay leaf, etc, may be added if liked. The sugar and cucumber juice will ferment to form a vinegar. The pickles will then, be sour and will keep their green color. They can be used at any time, but are best if taken as needed from the liquor and put into a smaller Jar, having fresh vinegar (boiled with spice, sugar and salt to taste) poured over them. They should stand 12 to 24 hours in this flavored vinegar before being used. The cucumbers in the barrel must be kept covered with liquor and care must be taken as with all bulk pickles, that they oo not be come soft. On the discovery of the first soft one remove it, drain off the liquor, scald it, add a little sugar and horseradish and pour it again over the pickles, after removing the scum. Dill pickles are also made by statural fermentation of the cucumber juice, but n this case a rather weak brine Is used, flavored by having branches of dill be tween the layers of cucumbers. Keep n a warm place until fermentation has taken place, then clean up the top of cucumbers are arranged in layers with tne dill, alone or mixed with grape leaves and stems, cherry leaves and horseradish leaves. Bayleaf, too, Is liked by some makers, but dill should predominate. Some makers after pre paring the pickles as above, use three parts brine and one part vinegar for the fermenting liquor and add mora vinegar when fermentation is complete and the scum removed. This gives a slightly anierent flavor preferred bv some that of the vinegar made by natural fermentation. India relish Chop, not too fine, four quarts green tomatoes, one quart small onions, one head cauliflower, one quart cucumbers, six green peppers, one head celery and a small head of cabbage. uover with a brine made by adding one half cup salt to one gallon water. Let stand over night. Drain well and steam a few.minutes until tender. Mix meanwhile one and one-half cups sugar and one cup flour with two tablespoon fuls dry mustard, one tablespoon tur meric (or If liked hot, one teaspoon turmeric and two teaspoons curry pow der), mix to a paste with water, dilute with two quarts boiling vinegar and cook until resembling boiled custard. Add steamed vegetables, put into hot jars and seal at once. Indian relish No. 2. Take equal parts green peppers, green tomatoes and cu cumbers (without seeds), all chopped to tne size of peas. To each gallon of the mixture add one cup salt, mix thor oughly and hang in a bag to drain over night. ior each gallon allow two quarts vinegar, one ounce cloves, one ounce mace; boil these together 20 min utes. Remove the spice and add one tablespoon white pepper, two table spoons ground mustard, one teaspoon ground ginger, one cup sugar, with cayenne to taste. Scald the chopped and drained pickles in this and can while hot. If preferred pepper corns, mustard seed and whole ginger may be used instead of the ground spices. In this case boil them with the cloves and mace in small dabs, leaving one in each pickle Jar. A little celery seedmay also be used, If liked, either loose through the pickles or in the bags. Pepper mangoes Put peppers In strong brine for two weeks, then in fresh water until free from salt. For 40 peppers make a stuffing of on pound chopped and dried cabbage, one- half pound each of grated onions, horseradish, green ginger and mustard eed; one ounce each of ground mace, cinnamon and cloves. Mix thoroughly to a paste with olive oil, carefully .clarl fled butter. Fill up the peppers (seeds of course removed) with the stuffing, sewing them lightly, so that they hold together. Put them into a Jar and cover with strong vinegar. Keep well cov ered or they may go soft. Mixed green pickles Put very small ucumbers, young green beans, tiny ears of green corn, small white onions and. If liked, a few slices of green pep per In "brine to bear an egg. Leave for two weeks. Drain and put into kettle with grape or green cabbage leaves, and a very tiny bit of alum. Cover with weak vinegar and simmer lowly until green. Drain and pack in jars. To strong, fresh vinegar add one- half ounce mace, one ounce each of whole cloves , cinnamon (broken), ground mustard, ginger root and celery seed, two ounces whole allspice, pepper-corns and mustard seed and one cup grated horseradish. Pour the hot vinegar and spices over the pickles and cover at once. Quick pickles Wash and dry one peck perfectly fresh small . cucumbers or larger cucumbers sliced length wise) with one quart sliced onions and ne pint chopped green peppers between the layers. Distribute also one-fourth cup allspice and one-fourth cup celery seed with one-fourth cup mustard seed and one-fourth cup horseradish if a sharp pickle is liked. 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MARJOKIE HAJHLTO.V, Suite 346 Breeht Bldg Denver, Colo. REC1CLES Hew Drug That Qnlckly Removes These Homely Spots. There's no longer the slightest seed of feeling ashamed of your freckles, as new drug, .othlne--double strength. has been discovered that positively re moves these homely spots. Simply get one ounce of otnme double strength from Woodard, Clarke Co. and apply a little of It at night. and in the morning you . will see that even the warst freckles have begun to disappear, while the lighter ones have vanished entirely. It is seldom that more than an ounce is needed to com pletely clear the skin and gain a beau tiful clear complexion. Be sure to ask for the double strength othine, as this is sold under guarantee of money back If It fails to remove freckles. '
