ALPINE
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RINDELWALD. Switzerland. Feb.
8. (Speciul Correspondence.) My
Summer holiday had turned out a
failure. Unforeseen circumstances had
shattered the elaborate plans which I
had so carefully prepared, and instead
of being able to enjoy tho cool moun
tain breeze during a sixzlins hot day
in August, I was condemned to endure
the sweltering atmosphere of the city.
'Sorry you can't leave your desk." my
friends used to sympathetically remark
as one after the other joined the exodus
- bound for abroad and then soon I was
left alone, tilled with an ever-increasing,
unspeakable Jongtng for my pals
of former Summers the far-away,
beautiful Alps.
I beheld vlsionu of peaceful valleys
with silvery streams winding their way
at the foot of verdant mountain slopes;
I beheld flowery alpine pastures and
fancied to hear that irresistible, me
lodious sound of cowbells and once in
the. distance I perceived the graceful
silhouette of the queen of mountains.
the Jungfrau. She warf beckoning to
me. And then I sat and longed and
pondered and ere I could actually real
ize jt, I was planning a visit to the
Alps in Winter.
It was at the beginning of December
when 1 started out on this new vea
.ture, for a venture it was, and certainly
quite a surprise to my friends who ex
pected to sec me headed for a warmer
climate. However, things began to
take a promising aspect long before I
reached my destination; many of my
fellow passengers were also bound for
Switzerland, and when I listened to
their enthusiastic narratives of Winter
holidays they had spent in that coun
try, it made me feel that fate had after
all been especially good to me anc
that my forthcoming vacation would
prove a unique and wonderful experi
ence.
Crowds Head for Swltserland
The trains in France were crowded;
everybody seemed to have a ticket to
Switzerland. What a change in human
ity. 1 mused, as I watched many parties
Df elegant Parisians leave their city
of light and Join the merry Winter
throng.
My first destination was Grlndelwald,
the lovely glacier village at the foot
of the Wetterhom, a spot which I knew
and loved so well in its Summer garb.
The interesting and delightfully com
fortable train Journey between Inter-
, taken and my destination gave me a
first Insight of Winter in the Alps: I
. had left the gray world and all the
troubles behind and felt myself climb
ing upward to the realm of an earthly
paradise a land of promise.
Grlndelwald! Spellbound I beheld the
radiant picture. The cozy nutbrown
chalets were nearly submerged under
their heavy loads of dazzling snow, and
the trees and woods had been trans
formed by a fairy's magic wand. Christ-
PRIZES AWARDED IN "MY BEST BREAKFAST DISH" CONTEST
Mrs. E. A. Stacy, of Portland, Wins First Prize; Mrs. McCants Stewart, of Portland, Second, and Mrs. A. W. Kentner, of Newberg, Third
A SURPRISINGLY large number of
housekeepers submitted recipes
Freak fast Dish." and the prize-award
ing committee had by no means an
easy task. Contrary, however, to what
might have been expected, there was
practically no novelty and compara
. tively little variety in the breakfast
dishes. Twenty per cent of all the
recipes were for griddle cakes, many
of them identical, though some had a
slight variation, such as the addition of
rice, bread crumbs, etc. Griddle cakes
for breakfast, however popular they
may be. are still not the "perfect
breakfast,' either from a hygienic,-an
economical or a social standpoint. For
one thing it means some sacrifice on
the part of the person making them.
A mother cannot sit at table, control
the manners and mastication of her
offMpring. turn a cheerful morning face
to her husband (or to his newspaper,
as the case may be) and at the same
time produce a succession of perfect
hot batter cakes in the kitchen. One
prize was. however, awarded in this
section, after considerable discussion
among the members of the committee.
Nineteen per cent of the recipes were
for some form of muffin or corn bread.
Such a dish is, of course, not "bal
anced" in itself, but may well form
part of a balanced meal, provided hot
muffins and the coarser breads "agree"
well with the eaters. They are whole
some for some people, and unwhole
some for others. From an economic
"view point hot muffins may become an
extravagant dish, as involving too
much butter. Still there are ways of
"getting around" this difficulty, and,
therefore, one prize was awarded in
this section.
In spite of the soaring Winter price
of eggs, many omelet recipes were sub
mitted. In this connection it Is Inter
esting to note that, while one house
keeper found that a six-egg omelet
would serve six people, another found
that a six-egg omelet, with chopped
ham and mushrooms, would be "just
COUNTRY SAID TO OFFER FINEST OF WINTER SPORT
Variety of Amusements by Day and Night Coupled With Charm of Sunshine and Purest of Air Make Conditions for Enjoyment Ideal for Visitors.
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mas trees they were now, heavily laden
and sparkling as If a wealth of silver
and diamonds had been showered upon
them. Then my gaze fell on the Wet
terhom and I began to wonder whether
the mountains could change after all.
There, under the azure canopy of heav
en, it stood, silent, serene, with its spot
less mantle of ermine thrown around
its majestic figure and its brow bathed
in brilliant sunshine, far more beauti
ful than ever.
Every Prospect Pleases.
Light and sunshine is the slogan of
Winter In the Alps, and my fears that
the success of my holiday might be
somewhat chilled by the prevailing
temperature were thus totally unjusti
fied. The atmosphere is clear and dry
and the rays of the sun which fall
through that vast ocean of pure air
have consequently such a power that
outdoor life becomes a pleasure and a
privilege. The village offered as ani
mated a picture as I ever saw in Sum
mer and the picturesque Wintersport
dress white sweaters and caps worn
by nearly everybody, added a further
charm to the whole. My hotel accom
modation which I fortunately secured
beforehand, proved excellent, as usual,
and it was with a feeling of general
satisfaction tiiat I started my holiday
in snowland.
Grlndelwald, as I was told, has been
a Winter sport center since 1888, and
it was only 10 years after wnen Aoei
boden. another lovely resort In the
Bernese Oberland also made its debut.
enough for hubby and sweetheart"
Appetites, as well as tastes, do vary.
The "points" on which any recipe
was scored were as follows: Whole
someness, palatabllity. economy, ease
of preparation, suitability to the aver
age taste, novelty, clearness and sug
gestiveness. Some of the recipes which failed to
win a prize certainly deserve honor
able mention, and would even rank
higher on some special points than the
prize-winning recipes, though lower in
the total. Some of the dishes submit
ted would only appeal to those who are
used to them; others call for too many
eggs, or for cream chicken, oysters,
mushrooms or other materials that
FIRST PRIZE $3 EEOIPE
By Mrs. E. A. Stacy. 1049 Carbett Street, Portland.
Ingredients Six eggs, six tablespoonfuls milk or water, 2 table
spoonfuls butter, salt, pepper, 1 cupful of cooked ham, very finely
minced, or 1 cupful of minced bacon, cooked until crisp.
Break the eggs Into a bowl, add as many tablespoonfuls milk or
water as you have eggs. Beat the eggs well, and season with pepper
and salt.
Put two tablespoonfuls of butter into a thin, smooth fryingpan. "
When it is hot. pour in the eggs. If you like a puffy omelet mix the
whites and yolks together after beating separately. With a thin knife
lift the cooked portion of the egg, and let the uncooked portion run
down into the butter, meanwhile rocking the pan gently to and fro.
As soon as it is thick, lift half of the omelet on a plate, spread on
the minced ham or bacon and lay the other half over.
This will serve five people nicely, and is an appetising dish.
In place of the ham or bacon, any leftover can be advantageously
nsed, fish, meat or vegetables. A cupful of cooked potatoes, creamed
or fried, and cut in dice and seasoned: one-half cupful of stewed and
strained tomatoes seasoned, or fresh tomatoes peeled and rubbed
through a sieve, one cupful of cooked and drained peas seasoned, one
cupful cooked and drained asparagus tips. Preserved and fresh fruits
and cereals can also be nicely used.
In making a sweet omelet add a teaspoonful of powdered sugar
to the eggs, and spread on Jam, jelly or preserves very thinly before
laying the second half of the omelet over.
Serve on a platter garnished with parsley.
THE SUNDAY OKGOMA, FORTLAIND, FEBRUARY 9, 1913.
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In 1899 Lauterbrunnen was added to
the list, and since that time the num
ber has been steadily increasing until
it has now reached the formidable fig
ure o 14.
Winter Sport Universal.
"When you are in Rome, do as the
Romans do." says' the proverb, and I
resolved to set It into practice in Grln
delwald. To my surprise I found no
less than nine ice rinks, several tobog
gan runs and a good bobsleigh run at
the disposal of the visitors. Ice sports!
The beautifully polished surface of
the rinks proved my first tempetation,
and hesitatingly at first I went to Join
the jolly crowd. Soon, however, I con
sidered myself a member of the happy
Winter sport family and ready to par
ticipate in all the frolics indulged in on
the ice. All the customs and conditions
of life appeared to be turned upside
down. Stately matrons and dignified
men seemed to be free of all rules of
etiquette;, the crisp mountain air, act
ing like an elixir of . life upon their
tired nervous system, had made them
young and gay again.
Skating is, of course, the foremost
sport one connects with the ice rink
and it is an absolutely necessary ac
complishment for the enjoyment of all
the various games on the ice. Oz
these, Bandy or Hockey Is undoubtedly
one of the . most graceful. This is a
ball game. requiring rectangular
grounds, measuring 123 by 69 yards or
98 by 41 yards.
Another game on the ice. which at
tend to be too high in price for aver
age Winter breakfasts, although the
dishes are excellent in themselves.
Some contributors failed to under
stand the nature of the dishes desired,
and sent recipes for elaborate desserts,
cakes, pies, pot roasts, soups, etc
Others used "rounding" measures too
difficult to follow exactly, or gave "a
bit of butter the size of a walnut" as a
"definite level measurement" Walnuts
vary, and so do bits of butter.
Many contributors showed a lack of
appreciation of food values, as, for in
stance, one who suggested graham
crackers as a leading ingredient in
recipe for a "dyspeptic who cannot
take starchy desserts" (graham crack
FOR BREAKFAST OMELET.
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first struck me as particularly funny
and noteworthy, is curling, a sport
which owes its origin to Scotland and
which, to the unitiated, looks more like
a Jolly sweeping match than a serious
competition on the ice. curling
played with special stones, weighing
about 33 pounds, .which are thrown to
wards a certain point with a gliding
motion. The broom plays a most Im
portant role In the game, as the play
ers do not only use it for keeping a
smooth surface on the ice, but the
draft caused by the movement of
sweeping serves as a means of making
the stone glide towards the final tee.
It is .thus explained why the players
of both parties handle this indispensa
ble household utensil with such adroit
ness and exhuberant energy; each one
endeavors to keep back, his adversary
from the tee.
Then there are the Ice Gymkhanas,
as the variety games on the ice are
called, guaranteed to disperse any
morbid thoughts one, might still cherish
as belongings from the homeland! 1
competed In blind folded races, pota
to races, one-legged races, shovel races,
etc., which proved a source of amuse
ment to others at first but I was able
to smile at other novices' efforts later
on,
Tobossanlnc la Fascinating;.
Two or three feet of hard, dazzling
snow beneath is a condition which
suggests snow sports and among these
we again find a large variety. Tobog
ganing in its simplest form dates back
to ages unrecorded, for what Is more
I ers contain a high percentage of
starch): or another who considered
fried potatoes and jelly "a good substi
tute for meat."
On the whole, however, contributors
are to be congratulated on the average
standard attained. A selection from
the best of the contributed recipes will
appear in this column during the next
three weeks.
Contributors who failed to win a
prize in this contest should by all
means "try. try again," and may be
assured that the good points in "their
recipes will be appreciated by both the
committee on prizes and by many read
ers of The Oregonlan.
Following are recipes which were
deemed by the committee" to be meri
torious: . s '
. Date Crackers.
By Mrs. Harry S. Parker.
Ingredients One pound of stoned
dates, 2 cupfuls of rolled oats, iVi
cupfuls of flour, 1 cupful of brown
sugar, 1 cupful of butter, 1 teaspoon
ful of baking soda. H cupful of warm
water. 1 cupful of granulated sugar, Vi
cupful of cold water. Put the dates,
granulated sugar and cold water into
a small saucepan and boll until the
dates are soft Allow them to cool.
Cream the brown sugar and the butter
together, then add the rolled oats and
the flour and mix well with the hand.
Add the warm water and the soda and
divide the dough into two equal parts.
Roll out thin. Spread the date filling
on one layer, place the second layer
on the top of -the filling, and cut into
squares. Lay on buttered tins and
bake in a hot oven. This recipe makes
five dozen small crackers which really
Improve with age.
White Padding-.
By Mrs. F. M. Moore.
Ingredients Take two teacup
measures of flour to one of finely-
chopped beef suet mix thoroughly with
the hands in large enough vessel, add
salt and a generous supply of black
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natural than to glide down a grace
fully shaped hill, when you have such
a' lovely foundation of pure snow to
rely, upon! tSleighmg, in former days,
used to be strictly a children's privi
lege, but if the age of the present par
ticipants of this sport had to be judged
according to this rule, there would be
few adults left.
After purchasing one of the modern
skeleton toboggans, which are entirely
of steel, with a sliding seat, I went to
try my luck on one of the easy runs,
especially intended for beginners. My
maiden trip proved a fiasco; I caused
a collision and consequent spill and
was gently reminded to ' first learn
how to steer. However, I quickly- be
came attached to this mercury-winged
vehicle and often found myself climb
ing a steep slope for a dozen and
more times, only to re-experience that
delightful sensation of rushing down
again at top-speed.
Bobaleljzhlnsr la Sociable.
The social form of tobogganing is
bobsleighing; so called from the move
ments which the team make during the
r.de. in unison with their leader and
with the intention to make the ma
chine go faster. The inventor of the
"Bob" is an American Wilson Smith.
A bobsleigh Is composed of two pairs
of steel runners, one behind the other.
on which rests a wooden seat, about 10
pepper to taste. After a thorough mix
ing, pack In muslin bags about 2 by
15 inches. These should be of old soft
material that will tear apart easily.
After stuffing as tight as possible,
plunge into boiling water and boll for
about 30 minutes. Take out and plunge
immediately into cold water for a mo
ment, lay on piepan and with scissors
remove the bag. flace contents in
hot oven for a few minutes to brown
lightly. One roll 2 by 15 inches will
serve three or four persons.
Graham Paneakes.
By Mrs. Adell Johnson, Scappoose.
Ingredients: 2' cups graham flour.
1 2-3 cups milk, 1 tablespoon melted
lard, 2hi teaspoons baking powder, hi
SECOND PRIZE. S3 RECIPE
FOR COWBOY GRAHAM
GEMS.
Br Mrs. . McCantn Stewart, 513
North Union avenne. Portland
Ingredients One pint sour or
buttermilk, 1 teaspoon soda,
H cup sugary 1 cup flour, V, cup
cornmeal, 2 cups graham flour,
hi cup molasses, 1 teaspoon salt
Sift together sugar, flour, corn
meal, graham flour and salt, add
molasses. Stir soda into butter
milk and pour onto other In
gredients, stirring well together.
Bake in greased. gem pans 30 or
40 minutes.
This will serve five (and a few
for the dog); they are very
hearty with agreeable nutty
flavor owing to blending of dif
ferent flavors. A family t)f boys ,
live into these with relish and
.'are rewarded . with glowing
cheeks, much to their mother's
Joy. They have the advantage of
being economical for a Winter
dish, as they require neither but
ter nor eggs.
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Mating at CAampePtp.
feet .long and .about a foot from the
ground, capable of accommodating
four to six people. The Swiss Winter
sport stations maintain some of the
finest toboggan and bobsleigh runs in
the world; they have made a special
study of this subject and have spent
money lavishly on the introduction of
all the latest improvements, it is
therefore not to be -wondered at when
the great "internationals" take place
in the land of the Alps and when the
champions of all sports flock hither.
Another form of snow sport which
has made triumphant progress through
out Switzerland is Skiing. Its home is
Norway, where it has for centuries past
been a means of affording communica
tion between the snow-bound inhabi
tants. The graceful slopes and moun
tain heights around Grindelwald are
hailed as a veritable paradise for.
skiers, and tours which were formerly
only possible in Summer are now un
dertaken daily in Winter, and anyone
fond of outdoor exercise and nature
shows a natural interest for this sport.
Ski Running Not Simple.
Skiing Is not quite as easy as it
looks. I made that discovery on the
occasion of the first attempt I ven
tured and it required a great deal oi
practice and a strict observance of the
rules until I managed to keep myself
in any kind of an upright position. A
teaspoon salt 1 egg. The flour should
be measured after sifting. Mix flour,
salt and baking powder together dry.
Then stir in milk until you have a
smooth batter. Add melted lard, and
stir well. Then add the egg. well
beaten, and bake in usual manner. A
half pint cup is used for measuring the
milk and flour. Measurements are
level. Makes 14 good-sized pancakes.
Apple Puffs for Breakfast.
' By Luceal Tierney.
Ingredients: 4 eggs, 3 teaspoonfuls
pulverized sugar, hi teaspoon soda, 2
teaspoons cream tartar, 1 cupful milk.
Xhk cupfuls flour, hk cupful apple,
chopped fine, pinch of salt. Beat the
eggs very lightly and gradually add
the pulverized sugar. . Then add soda,
cream tartar and flour, after being
thoroughly sifted together. Stir while
adding milk and lastly add the finely
chopped apple, and salt. Beat mixture
rapidly for several minutes, and bake in
gem pans, well buttered and heated.
Bake in hot oven, and may be served
with or without cream. This is in
tended to serve four people.
Homlay Waffles.
By Mrs. W. G. Smith.
Ingredients: One and one-half level
cups of cooked hominy. 3 eggs, 2 cups
milk, 1 level tablespoon sugar, 1 level
teaspoon salt, lti level teaspoons baking-
powder. 2 level- cups flour. Beat
the yolks and add to the hominy. Add
milk, flour sifted with sugar, salt and
baking, powder. Finally, cut in the
stiffly-beaten whites pf eggs. Have the
waffle iron hissing hot: put in plenty
of lard, or frying fat Do not use but
ter. Drop one tablespoon of the wame
mixture in each compartment of iron.
Cover and turn almost Immediately.
Two things are required for good waf
fles a hot iron and plenty of frying
fat
Baas.
By Mrs. J. E. Winegar. Monmouth.
Ingredients: One quart of bot potato
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novice on skis affords enough amuse
ment for a whole crowd and the worst
of it is that there is always some ama
teur photographer ready to "snap" you
when you find yourself painfully
struggling to get disentangled. But
one quickly forgets these early trials;
soon one even succeeds In viewing
them in a humorous light and I never
felt happier or prouder than on the
day when I was able to undertake my
first long ski-excursion: when I was
able to ascend the glistening mountain
heights and listen to the mighty voice
of nature.
While the manifold sporting divers
ions kept me busily occupied during
the day. the nights also provided a
continuous and most attractive pro
gramme of enjoyment Winter sport
and Cupid, let me confide it to you. are
close friends and the capricious little
matchmaker busies himself Just as
much on the ice rinks and bobsleigh
runs, as in' the brilliantly lit ball
rooms. Now that I have once experienced
the delights of a Winter season in
Switzerland. I can readily understand
why its advent is so joyously hailed
by all those fortunate ones who can
listen to its call and I enthusiastically
acknowledge Winter in the Alps as a
fountain of health and youth and a
provider of natural and most beneficial
enjoyment.
water, 1 large tablespoon of sugar, 1
level tablespoon of salt M cake of
yeast that has been dissolved in warm
water. Make this at noon and set in
a warm place until next morning. Then
take the yeast and make a sponge and
set in a w-arm place until it raises and
then take: One pint of .this raised
sponge, 1 pint of warm water, H cup
lard, Vt cup sugar, a pinch of salt and
(Concluded on Page T.)
THIRD PRIZE, ft RECIPE FOR
BREAKFAST PANCAKES.
By Mrs. A. W. Kentner, of New
bers;. I find the most satisfactory
main dish for breakfast is the
good old stand-by pancake. Men
always like them, and the aver
age man eats bis breakfast early
and goes away to work. For
these we find by experience that
he does not get as hungry by the
noon hour with his pancake
breakfast as without them. And
since the doctors have been pre
scribing bran (common) so much
for the bowels, it may be added
to the pancakes and they really
are as good; very much more
healthful, and a little cheaper.
Ingredients One pint of but
termilk, 1 teaspoon of soda
(level), teaspoon of salt
(scant), 1 pint of flour.
Put the soda In the butter
milk and stir until it foams up
nicely, measure out your pint of
flour, take out about three table,
spoons of the flour and fill up
with the bran. Add to the milk
and soda, and beat very hard for
a few minutes, add salt and cook.
This serves two nlcel); double as
needed. If you haven't butter
milk, just sour milk, with egg
beaten a minute, Is good substitute.
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