THE SUJTOAY OREGONIAX, PORTLAND. SEPTE3IBER 15, 1912. 13 -YEAR-OLD GIRL WINS LONDON'S SCHOOL CHAMPIONSHIP FIVE TIMES Mrs. James Lee Laidlaw Will Address Great Audience of Suffragists in "Victoria Theater Frances Kellor Has Been of Great Help in Passage of Eemedial Legislation for Aliens. II- !'v: S SU v I I :; i- - I 7 6P JZ-G&a. s SZs3 f recces f. A&scx-- mm. - HTjA r- 'fylli NEW YORK, Sept. 14. (Special.) For the fifth year in succession Nellie Stockwell, 13-year-old daughter of the keeper of the Rother hithe mortuary In London, has won the championship of the London' County Council Schools. Her girl competitors have numbered more than 1700 each time. Up to the present she has cap tured 31 prizes of different kinds. Besides her sports trophies Nellie has a first-class swimming: certifi cate and until recently she was captain of the net ball team of her school. She can also show five medals for good conduct and attendance. She gets plenty of exercise and eats lots of sugar. She does not train in any spe cial way. Mrs. Susan Walker Fitzgerald, a strong suffragist and defeated candi date for the Boston School Board, is an authority on education. She is a grad uate of Bryn Mawr. She received her elementary education in Salem. Boston and Washington. She is a daughter of the late United States Admiral John Grimes Walker. As a member of. the child labor committee In New York she was actively responsible for the pass- ,rv." ytf ( 7 age of laws restricting the employment of children and providing compulsory education until a certain age. In con nection with these laws, Mrs. Fitzger ald served one year as truant officer. For more than a year she was secre tary of the Boston ' School Voters' League and has studied the school sys tem of that city with great care and attended all the meetings of the school committee. She is the wife of a Bos ton lawyer and the mother of three children. The only child of Baroness and Bar oness von Hengelmuller sailed recently with her parents for Germany and will probably not come back to this coun try. The Baron, who has been Aus trian Ambassador to the United States for the past 20 years, it is said, will not return to America. The little girl Is the Baroness Michaela von Hengel muller. She has spent most of her life in Washington and is more than half American in her tastes'. Mrs. James Lees Laidlaw, wife of Banker Laidlaw, is one of the promi nent suffragists in New York who is taking an active part in the all-star suffrage vaudeville attraction which is to run an entire week at Hammersteln's Victoria Theater in New York. Mrs. Laidlaw is a fluent speaker and she has been chosen to tell the audience why it should Join the suffrage movement. Stella de Melle, an American girl, en Joys the distinction of being the young est woman ever signed to do principal roles in the Metropolitan Opera Com pany. She attracted the attention of Director Gatti-Casazza and after he heard her sing several times he en gaged her to appear early this season. She is only 20 years of age but has stu died -three years in Italy and has ap peared in several important roles there. Her parents live In Cincinnati. Miss Frances Kellor.' chief investi gator of the Bureau of Industries and Immigration of New York, was one of the four women to be made a member of the National committee of the Pro gressive party. Miss Kellor since com ing to New York has been instrumental in securing the passage of three bank ing laws to protect the savings - of aliens, three steamship laws protecting the aliens in transit and secured the passage of a bill creating an immigra tion commission. Answers to Correspondents BT LILIAN TINGLE. Roseburg-. Or.. Sept. 3. Please rive O) recipe for angel cake, also "pointers' In regard to making the same. Should It bake slowly or quickly? Does lc make any dif ference If cream of tartar used la old or fresh? (2) Also reclp for devil's food cake and Icing used on aame. (3 Also the kind of molat, rich, delicious gingerbread our grandmothers used to make. I have tried some of rour caka recipes with great eucceaa and feel sure 1 ahall not be disap pointed with these. Thanking you in ad vance, .. MBS. H. C. TrNGEL cake. (1) One cup egg A whites, one cup sifted fine gran ulated sugar, one scant cup flour measured after sifting once and re sifted with one-half teaspoon cream of tartar, one teaspoon vanilla 'extract or other preferred flavoring, one-eighth teaspoon salt. Angel cake. (2) One cup egg whites, one cup flour, 11-3 cups sugar, one teaspoon flavoring. one-fourth teaspoon salt. Opinions differ as to whether the best results are obtained by using nearly equal measures of flour and sugar, or having the sugar In excess. Different makers, too, get equally good results by the use of two dif ferent methoos. Method One. Beat the eggs with the salt until they give a clean cut. but not until granulated. Have the sugar, flour and cream of tartar thoroughly sifted together. Fold (do not stir) this mixture lightly into the egg whites. Method Two. Beat the eggs as above, add the sugar, beating a lit tie. then fold In the flour. It appears to be immaterial whether the cream of tartar is beaten into the egg whites or alfted with the flour. Cream of tartar does not spoil on keeping. Its purpose is to whiten the cake, stiffen the albumen and modify the mawkish sweetness of the sugar. When soda Is used (as In Imitation angel food) the cream of tartar acts with it as a leavening agent, but not in this rase. Lemon Juice is used in rich sponge cakes (without baking powder) for similar reasons. The chief rule for success in mak ing angel food is "know your oven." With a well regulated oven angel food Is actually one of the easiest and quickest made of cakes. The time needed depends upon the depth of the pan and will be probably not less than 45 minutes, and frequently nearer an hour. A rather moderate but steady heat la needed, somewhat higher than for rich, yellow sponge cake. If the heat Is too great the cake will be tough; If too slack the cake will be hollow or coarse grained. The "four quarters rule" is helpful In baking. Do not move the cake during the second and third quarters. Where an oven tends to burn on the bottom, a pan of hot sand. In which' to set the cake pan. Is very helpful. Use a tube pan, ungreased. lining tube and bot tom With ungreased white paper. It Is often helpful to cover the tin with a tin lid or thin iron plate (resting on the central tube, and allowing circu lation of air) until the cake has risen to its full height, say In half an hour, or 2S minutes. Remove the lid and bake 25 or 30 minutes more. Then test as usual, being careful to apply the "skewer or brown straw test" only after other tests have been made and you are almost "perfectly certain" the cake Is done, or a fallen cake may result. When the cake is taken from the oven, turn the pan bottom up wards, that it may rest on the tube with circulation of air, or If the tube Is too short, let the Inverted pan rest on cups. When perfectly cold, remove by slipping a spatula or thln-bl&ded knife between the cake and sides of the pan. ieave unfrosted, or cover thinly with plain water frosting. A very good charlotte is made by fill ing angel food with a. good Bavarian cream. I muBt ask you to wait until next week for the rest of your reply. Chehalia, wah., Sept. 10. I in Informed that In one of vour Issues of July, lSlA you published the directions for making ttnteu Deads (other than tne DlarK rose beads) from violets, asters, etc. The ex act date I do not know, but assume that you wilL Therefore, will you kincly Bend me a copy or the paper referred to. and ooitge, MRS. M. L. R. B. An article on making rose beads (both black and colored) by several different methods, appeared June 30th. Extra explanatory details have been given July 21, August 8. and I think on other dates. It is not possible for me to make personal replies; but I have handed your letter to the business of flee. It is possible, however, that they may be unable to supply that particu lar number. The easiest, quickest and most satisfactory method for making colored, scented beads from violets, as ters, chrysanthemums. sweet briar, herbs, etc, is one which I have tested but am not at liberty to make public at present. It Is quite possible, how ever, to make very well colored and fcagrant beads by the Intelligent fol lowing of the methods already given, though personally I do not think them worth the making. Portland. Or.. Sept. 4. Will you please give a recipe for a boiled combination pre serve of fruits obtainable now; also direc tions for using ground cherries. A. II. K- You can - hardly go wrong on fruit combinations at this season. Personal taste is a safe guide. "Almack's Preserve" is an old fash ioned sweet made with equal quanti ties of apple, pear and plum or peach. All four make a good combination. Pineapple, peach and ground cherry make a light golden preserve. Apple and quince is usual enough; but apple and pineapple or apple, pineapple and pear are less well known combinations. Apple, pear and huckleberry is a com bination of rich color approved by some. With most combination preserves a little lemon Juice is a good addition to brighten the flavor and improve the color. No definite amount can be stated, as it depends upon the natural acidity of the fruits chosen and upon personal taste. The combinations fre auentlr called "modern conserves' often Include, besides the fresh fruits in season, cut up seeded raisins, sui tanas or figs, with broken nut meats. Here again combination and proportion depend upon personal taste. Seedless grapes may also- be used In conserves or In the simpler preserves, jsquai quantities of the fruits chosen is a very common rule except where some fruit is specially strong or weak In flavor. The fruits are generally to De sim mered until tender, using a very little water or some fruit Juice to start the softening process, and then an equal quantity of sugar is added ana tne fruits cooked until tne aesirea nrm- ness and clearness are obtained. Nuts are added last,. Spices may or may not be added. The following are other suggested combinations: Apple, pear, plum, peach, orange, raisin, walnut or almond. Pineapple.' peach, pear, seedless eraoe. Fig, Sultana, peach, orange, banana, fresh cocoanut or almond. Rhuharb. fir. orange, raisin, walnut Pineapple, peach, lemon, . ground eherrv. Apple, lemon, pear, sultana almond. Apple, lemon, pear, ginger. Apple and orange, with or without nuts. Concord grape, apple and pear. Ground cherries may be used in pre serves, either alone or In combination with other fruits. They'are also used In fruit cocktails, fruit salads and in savory or semi-savory salads. The following is a typical preserve: Ground cherry preserve Make a syrup with one cup sugar and one cup water for every pound- or nuslced ground cherries. Flavor the syrup strongly with lemon Juice and. yellow rind. A little ginger root may also be added If liked. Heat to boiling point and skim. Then add the ground cherries, cook until thoroughly scalded and skim out into jars. Boil the syrup until thick, then fill the Jars to over flowing and Beal at once. A few slices of lemon may be used in the preserve if liked; or half orange and half lemon juice and yellow rind may be used. SHERWOOD. Or.. Aug. 28. Would you please tell me (1) how to make German noodles; 2) how to preserve cider. Thanking you kindly. "LADY BETTY." I am sorry you have had to wait so long for the remainder of your answer.. My column has been overcrowded late ly. German noodles These are best made when eggs are plentiful, as, if well dried and securely stored, they will keep all Winter. One egg, one half teaspoon salt, strong bread flour, to make a very stiff dough. Beat the egg very slightly with the salt and sift in the flour, Kneading very thoroughly. Toss on a floured board and roll as thin as paper. Cover with a towel and set aside for 20 minutes. Then roll up like a Jelly roll and cut in thread like slices, tossing them lightly apart. Dry and when needed cook in boiling salted water, drain and use In soup or as a starch "vegetable," or for sweet puddings. Noodles may be used like macaroni, with cheese, minced ham or other meat, or with Bavory vegetable combinations, or with tomatoes in any form. The noodle paste may also be cut In fancy shapes or may be prepared in the form of very tiny rissoles or ravioli. with well-seasoned minced meat or vegetable ailing. The edges must be closed with beaten egg. These may be cooked in boiling water and served with grated cheese or tomato sauce. Italian fashion, or they may oe care fully fried in deer fat and well drained, then sprinkled with salt and dry grated cheese.- Noodles, In combina tion with cheese or eggs, or with a small quantity of meat, may form tne main dish" of a. -meal, acting as I "meat substitute." A little knack Is re quired to make them well and quickly. but this ia easily acquired. - To keep elder sweet I can't say that I am an authority upon cider making or keeping. -Perhaps some more ex perienced reader may better the sug gestions given below. You may, of course, boll cider to the consistency of molasses and use it for many purposes, besides diluting It with ice cold or carbonated or hot water for a drink. Or you may boll It down one-fourth. after making, and keep It at a temper ature lust above freezing. Bight tablespoons of mustard seed to each barrel, poured In with the cider. Is an old-fashioned preservative, which may or may not be effective. Another consists of a handful of hops, boiled In water with a little honey and adaea to the cider: but I cannot say how ef ficient this may be. There are or were "preserving powders" offered for sale for this and other purposes. Such powders should be carefuly avoided, as they are very likely to contain lnju rlous Ingredients. The following is a recipe for sour milk pancakes asked for by V- S. B. Ausfust 21. but unavoidably crowded out until now: Sour milk pancakes (1) To one Dint sour milk add a slice of dry bread about one-half Inch thick. Let stand - overnight. In the morning beat up the bread quite fine and add one level -teaspoon soda and flour to make a rather thin batter. Add one ta blespoon melted shortening and two tablespoons sugar, tnougn tnese two Ingredients may be omitted where very plain cakes are preferred. Bake on a hot griddle in tne usual way. It takes one pint sour milk complete ly to neutralize one level teaspoon soda and give off gas equal to one level tablespoon baking powder and capable of leavening one pint flour. If one pint flour is used with one pint milk, how ever, the batter is likely to be too thin. If more flour is used the mixture is likely to be heavy, hence the use of soaked bread as suggested above. An other way would be to use sour milk enough to make the batter of the right consistency. Add soda in proportion to the milk used (calculated on the ba sis of one level teaspoon to one pint, as above) and then add baking powder to supply any deficiency of leavening. This Is usually done In making soda biscuits or bread. Or else the full amount of soda Is used and -cream of tartar is added in proportion requisite to make up what is lacking in milk acid. Two level teaspoons cream of tartar are about equal to one pint sour P milk, in neutralizing value. Therefore, if you had a mixture containing, say, two cups flour and one and one-half cups sour milk, you would want one teaspoon, soda and one-half teaspoon cream of tartar; or else three-fourths teaspoon soda and one teaspoon bak ing powder. Otherwise you are in danger of having uncomblned soda (giving a yellow color and soapy taste), or else an Insufficiently leav ened end therefore heavy mixture. If you wanted richer sour milk pancakes, with eggs, please write again, but I think from the above explanation of leavening you will be able to construct your own recipe for a mixture as plain or as rich as you desire. 1 am obliged, by lack of space, to omit a letter from E. M. B. urging women to study plain and wholesome cookery and to encourage cleanliness In bakeries, markets, etc. I am sure we are all agreed on the importance of tnese matters. Making of Garden in Mid September Easy Acre of Gronnd or Even Little Win dow Box Will Be Sufficient, for Plants Will Thrive la Either. BY LOUISE BRYANT. y N OLD-TIME poet has told us that Ja "he who loves the garden still his Eden keeps." Anyone who crops Into our suburban districts on Saturday afternoon or Sunday and be holds Mr. Businessman in shirtsleeves and overalls, with hoe or trowel, put tering around among his roses knows from his beaming face that this is bo. A garden is of more than physical benefit, for soon one begins to feel the subtle influence of the flowers; the quiet and undemonstrative, yet all the same lasting feeling of a companion ship with nature. The brow thus "wet with honest sweat" is apt to be a lit tle haDDier and better for It. Making; a successful garden ought not to be such a formidable thing, for anyone can have a garden without un dergoing any great hardship to get v.. An acre of ground or a little window box will do. for there are always plants that will thrive in either. Here is the whole secret in a nutshell: Don't go to the florists and buy every kind of seed or plant that you can think of and plant them promiscuously; no sat isfactory garden was ever made that way: The best rule to follow Is (1) find out which of the plants you like will grow in the space you have, (2) what kind of soil to plant them in, (3) how to plant them and (4) how to care for them after they are planted. -A gardener's calender really begins in mid-September. It is the best time to plan for the far-away birth time of flowers, especially in new gardens. , In an old or established garden little can be done until after the first hard frost. In new beds planting must be done from September 15 until No vember 1. From the middle of this month until the middle of next month most of the hardy plants must 'be moved. The earlier it is done the bet ter, so that the roots may be well es tablished before frost. Pansies should now be transplanted. Sow sllene and larkspur in the open ground, annual poppy seeds, sweet Wil liam and forget-me-nots. Bear In mind that noppies need sun and forget-me- nots partial shade. Both require mois ture. The early blooming Spring bulbs can be set out In September. Other bulbs are not planted until October. Early Soring'bulbs are snowdrops, chlonodox as, sclllas, crocuses, narcissi or daffo dils. Owing to our rather mild climate many gardeners wait until next month to plant even tnese. All gardens of any sue should be really planned on paper and one should take Into consideration tne seasons ar which different flowers bloom, the har monizing of colors and the space taken up by each plant. All gardens ought to have a definite boundary line which can be softened and made beautiful by shrubbery of some sort. cd I VTt;iI TrnS Rr.ft.li1 al-r law. fully ripe tomatoes and chop them up; place In one of the panlike casseroles in a size large enough to hold all the ingredients. Add two. green peppers. denuded of seeds, a cuprui ot iresn am thlBnnnnfnl nf BIItlr. Kfl I f cayenne and two shavings of garlic I Set the casserole in a medium hot oven J and cook until vegetables are done, i Be a Wise Woman! Enjoy Nemo Comfort No matter what your figure, there's a Nemo model that will give you more ttyle and comfort than any other corset. BE A WISE WOMAN and GET IT! EVERY WOMAN S h oul d Re ad This! It Concerns Your Health and Your Appearance WE propose to devote much space in our newspaper adver tisements, this Fall, to impressing every woman with the ; vital importance of our great new invention, the new A5TIKOPT SYSTEM &4gm Corsets Mne Models 522 and 523 These corsets are not merely stylish wearing apparel garments which simply reduce the figure and - give you a fashionable appearance. They also serve as a preventative of those ailments of weakness from which millions of women suffer, and as a cure for them. They bring to suffering wom ankind a welcome message of relief, comfort and health; and they will be hailed, praised and appreciated as a powerful factor in the upward and onward move ment toward hygienic dress. That such a great achievement in promoting health and comfort can .be accomplished by a mere corset will not be easily understood and appreciated. Medical author ities, renowned surgeons and eminent writers on hygiene, who have examined and tested these corsets, have been dumfounded to discover such a simple solution of a problem with which they have battled for years the prevention and cure of certain ailments pecu liar to women. Two models: No. 522 medium bust For Tall and Mediant Stoat Figures No. 523 with low bust For Short Stout Figures eJw0W523 limpJ Bandlet SELF-REDUCING Other Nemo Self-Reducing Corsets for Stout and Medium Figures LJUr No. These corsets not only make you LOOK smaller, but, by gentle, con stant automatic massage, soften 'the abdominal fat, which is then absorbed and removed by natural processes, so that you actually ARE smaller. Tested and proved by thousands of women. .Three models: t r- "v 353, low bust; No. 354, medium bust; and No. 355, high bust fO3U map 5EDM30NG Self-Reducing models with long modish skirt; hip-confining bands of Lastikops Webbing give extra-slender effect below the waist, with a graceful "inslope." Two models No. 319, low bust; ae rr, and No. 321, medium bust . i; ': p3aOU Most wonderful figure-reducing corsets in existence. .Skirt has four . gores of the new semi-elastic Lastikops Cloth, fits like an eelskin when you stand, relaxes comfortably when you sit down. The new 'In- , Curve Back," of Lastikops Webbing, gives a perfect rounded effect. Two models E f( No. 506, low bust; and No. 508, medium bust -- pD.UU itCURVEBAPt LIlU. SHAPING 1 Broad bands of Lastikops Webbing across the thighs reduce upper limbs to natural size, banishing the. ridge of flesh below the corset-skirt. Regular Self-Reducing front. Two models No. 406, t m e low bust; and No. 408, medium bust... ; . . V" Nemo Corsets for Slender Figures HDLIITE I For women of slender or medium figure who desire the abdominal support, necessary to overcome the danger of tight lacing. This is furnished by bands of Lastikops Webbing across the abdomen. Four stylish models, all with modish long skirt No. 330, medium bust; No. 331, low bust; No. 332, high bust; and No. 333, short girdle top (excellent for (J.q j"f athletics). ipO.OU Models with the new Lastikops "Holtite" Straps (inside the corset) and the new "Double-top" Hose Supporters. The acme of comfort, style and grace for medium and slender figures. Two models No, 306, low bust, and No. 308, medium bust . $3.50 Be a Wise Woman! Refuse All Imitations If any dealer tries to sell you "something just as good" when you ask for a Nemo, BE A WISE WOMAN, and go to a store that will sell you what you want. 1 KOPS BROS, Manufacturers, S. W. Corner 16th Street and Irvine Place, New York Take out the dish, and carefully break on top six fresh eggs; then pnt the dish back In the oven and poach the egrsrs, sprinkling them lightly with salt and cayenne alter the cooking-. 11 paprika la used Instead of ordinary pepper, enough of it may be put over the eggs to give tnem a ricn color. GRAPEFRUIT SALAD Select fine, fully, ripe grapefruit of a uniform size and wash and cut, directly In half.. Cut out the fruit with a sharp knife, leaving the skin as thin as possible, but with out punctures. Peel the- meat of the fruit of all of the white pith adhering to It, and separate the sections, remov. lng seeds and tissue. If any of the pith Is left in the salad will have a bitter and disagreeable taste. When the meat is all prepared put it In a bowl with some fine shreddings of green pepper or lettuce, and dresa the whole with French dressing; then fill each shell with the mixture, and when serving sprinkle the top with cracked Ice. Maraschino cordial and one or two o the candied cherries may be used with, this salad instea of the French dress Ing, but the latter is considered mors refreshing and Is generally liked. t