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.
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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
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EVERY WOMAN
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WE propose to devote much space in our newspaper adver
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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