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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 10, 1913)
three-quarters of a pound of - sugar. Put the berries in your preserving ket tle, crushing them with the back of a wooden spoon, and let them come slow ly to a boil. To avoid the risk of scorching it is well to put a thick in verted plate in the bottom of the ket tle. Cook steadily half an hour after they reach the boil, stirring them often, and then turn in the sugar. Cook for 20 minutes after this goes in, have your Jars ready, and put the Jam into them while boiling hot. Boil each jar in boiling water before "filling it or stand it on a wet cloth or put a spoon in it. Any of these expedients is a protection against breakage. If the berries are not exceptionally dry there will probably be more juice than the jam needs, and this you can dip out and put p separately. It may be converted into jelly or into black berry vinegar or shrub, cr canned to use for flavoring for pudding sauces in Winter. ULTRA. MANNISH VESTS WILL BE WORN EXTENSIVELY THIS FALL Dainty Morning Dress by Bernard, of Paris, Made of Cotton Crepe, With Loose Lingerie. Blouse Effect Autumn Fashions Go Further Than Split Skirts, and One-Piece Bathing Suits Are Usurping Man's Costume. LATEST IN FASHIONABLE DRAPERY Black Beaded Chiffon, With Silver Flowers and Leaves, and Necklace Protruding From Hair, Will Be Popular. Black Taffeta Trimmed With Black Seen in" Attractive Gowifs. .. ' Menus for the "Week MODERN THREE-TIER EFFFfYF TS r v; oi r jr-fi.!- T4 !j V;- v-'t z 1 AMj) a v. r? - -rj A v. 1 1 ' - " -? V it. J - ft4 I A if h - ;c I -' igv ' Mi njinirii-i ""- -.--y iS i ' "' i . feww aT PARIS, Aug. 9. (Special.) Mile. De Norvau, In a new evening gown, is shown In a model ol black bead ed chiffon, with silver flowers and WOMEN OFFER RECIPES FOR OREGONI AN CONTEST Cooks Throughout State Tell How to Make All Kinds of Good Things to Bat. pHE following- are recipes contrib- X uted by readers of The Oregonian' In connection with the "best recipe" contests: Gorman Cheese Cake. Three ounces of butter, three ounces of sugar, one and a half eggs, the rest flour; no baking powder. Filling One tablespoonf ul butter, half cup of sugar, two ggs, two cups of cottage cheese, pinch of salt and a little nutmeg. Beat butter and sugar 15 minutes till nice and light, add one whole egg and one yolk, beat again till smooth, add flour enough to make a. dough just stiff enough to handle. Butter a seven-inch milk pan, spread dough in with hands; sprinkle a little flour on top. Melt one tablespoonf ul of butter, then add one yolk, beat the whites, of the eggs stiff, add and stir till smooth; mix this with two cups of cottage cheese, a pinch of salt and a. little nutmeg; stir well. Spread on your dough and bake very slowly for one hour. Let cool before taking out of pan. Mrs. F. J. Eichhorn, 606 Northrup street, Portland, Or. Btrdanrst Salad. Six eggs, Neufchatel cheese, tea spoonful salt, salt spoonful paprika, mayonnaise. Boil eggs hard, take yolks and rub to a paste, with an equal amount of cheese, add seasoning, and make into balls, make a mound, of the hredded whites, and lay balls up on It, surround the dish with heart leaves of head lettuce, and serve with may onnaise; chopped nuts are nice sprin kled over the top, after dressing is put on. This will serve six people. Mrs. J. p. Breed. 1027 Kast Seventeenth Btreet, North, Portland, Or. Economical Omelet. Three eggs, one-half cup milk, one cup breadcrumbs, pinch salt, beat yolks and whites of eggs separately. To the yolks add breadcrumbs that have been previously soaked in the milk, and mix well, then fold in the well-beaten whites of eggs, turn at once into a well-heated frying pan in which is a tablespoonf ul of hot butter, cook slowly until the omelet is set and nicely browned. Its lightness is better re tained by cutting in sections and turn ing each part separately. Place on hot plate and serve immediately. This will be sufficient to serve four people. Mrs. W. A. Henninger, 9SS East Six teenth street North. Macedolne Salad. One box of gelatine, one orange, one quart of ginger ale, four tablespoonf uls sugar, two lemons .one-half scant tea spoonful salt. Soak gelatine in three tablespoonfuls of cold water; dissolve in one-half cup boiling water, add gin. ger ale, juice of lemons, an orange; put In sugar and salt, then strain. AVhen this begins to jell, fold in the following fruits, which have all been mixed to gether. Four tablespoonfuls of white grapes, which have been skinned and seeded: four tablespoonfuls of apple chopped in small dice; four table spoonfuls of chopped celery, three ta blespoonfuls of preserved chopped gin ger, four tablespoonfuls of grape fruit. Mold in individual molds. AVhen readW to serve pjuce each mold on lettuce leaf, put oil mayonnaise on top with one stuffed olive. This amount will serve 12 people, and is used at a luncheon. Miss Patty French. 657 Schuyler street. . Plain Fruit Cake. One cup tart apple sauce, unsweet ened; one-half sup Crisco, lard or drip ping, one and one-half cups sugar, two cups sifted flour, one cup raisins, one cup nuts, one teaspoonful each of salt, soda, lemon vanilla, cloves, allspice and cinnamon: one tablespoonf ul each of ucoa and jelly or jam. Rub to a cream. leaves. Kote the pearl necklace pro truding from the hair. An attractive gown by Courtessiens, Paris, is that model of black taffeta trimmed with black tulle. The new three-tier effect is the very latest in draperies. sugar and shortening. Add jelly, cocoa, spices and apple sauce. Then one cup of the flour in which have been mixed the raisins and nuts, then the second cup of flour in which is sifted the soda. Bake very slowly. Rhubarb, gooseber ries or a mixture of any tart fruit may be used in place of the apple sauce. If a "leftover" fruit is use-J, take less sugar and add a tablespoonful of vin egar. This is an inexpensive, good flavored cake and improves with age. ' Cream Cake. Two eggs, one and one-half cups sugar, one-half cup sour cream, two cups sifted flour, one teaspoon each of soda, salt and lemon. Beat eggs and sugar together until creamy; add cream, then flour in which soda is sifted. Bake slowly. Fruit and nuts may be added If desired. The cream gives this cake a flavor which no other shortening gives. Jelly Roll. Two eggs, one scant cup sugar, one cup sifted flour, one teaspoon baking powder. Bake quickly, spread with jelly and roll while hot, wrapping it in a towel. Mrs. N. AV. Henderson, 1150 West Twelfth street, Albany, Or. Mam Salad. Two cups minced boiled ham, one cup minced -roast veal or roast beef, three-quarters cup chopped celery, sev eral olives, chopped fine; season to taste. Mix together with mayonnaise; serve on lettuce leaf or in beets. For the latter, boil large beets, scrape off skins and scoop out the Inside of beets. Mix with above recipe and put back In the beets. This salad makes an excellent sup per dish. Also good for sandwiches. Enough for five persons. Mrs. E. Cramer, 335 Sixth street. City. Kat RoaMt. Two cups ground walnuts, two cups ground bread crumbs, two eggs, well beaten, one-fourth pound butter, sage, pepper, onions and salt to taste. Pour boiling water over bread crumbs until well moistened. Mix thoroughly all the ingredients, bake one-half hour in moderate oven in breadpan. Serve with tart jelly or cranberry sauce. Mrs. R. L. Heaman, White Salmon, Wash. Hnsllsk Chicken Dumpling;. Iress the chicken just like you would for baking, leaving it whole; make a thick dumpling and wrap about the chicken about two or three inches thick. Season it with pepper and salt and butter just enough to season it good. Sew it up in cheese cloth, boil seven hours. When done you will have a delicious feast. If served hot the dumpling will have all. the flavor. Mrs. H. W. Morgan, Lakeview, Or. Fruit Cake. One cup butter, two cups sugar, four eggs, one cup sour ' milk, three cups flour, one teaspoonful soda, one tea spoonful each cinnamon, cloves, black pepper, mace and allspice, two pounds raisins, one pound currants, one. quar ter pound citron, one pound English walnuts. Cream butter and' sugar together, add well-beaten egg yolks, stir in the milk, then slowly sift in the flour, beating constantly. Add spices, then the fruits and. nuts which have been lightly coated with flour. Now fold in the whites of the eggs, which have been beaten stiff, and add the soda, which has . been dissolved in a small quantity of milk. Stir well, but do not beat after adding the soda. Place in tins, lined with oil paper, and bake in two cakes for one hour. This recipe makes one large cake or two of medium size, each of which will serve eight or ten persons. This cake is excellent for camping trips, as it will keep for some time. VERA E. BIRTHISSEL, Lents. Or. Bread Pancakes. One quart sour-milk, two cups bread crumbs, three eggs, one level teaspoon soda, one level teaspoon salt, one tablespoon molasses, two handfuls flour, one tablespoon melted butter. Soak the bread crunTbs in the milk, add salt and soda. Beat the eggs and add them, with the molasses, flour and butter. If sour cream is used for part of milk they will be richer and the butter can be omitted. Sweet milk and two teaspoons baking powder can be used instead of sour milk and soda. A good way to utilize stale bread as well as sour milk is to make bread pancakes. Mrs. C. E. Mowrey, Tilla mook, Or., box 508. Shrimp Salad. One can shrimps, one cup shredded cabbage, one cup sliced celery, one half pint thick cream, six tablespoons boiled salad dressing, juice of one lemon, one-half teaspoon salt. Wash and clean shrimps, break Into very small pieces, squeeze over them the juice of half a lemon, add a cup of cold water and let stand for an hour or two. Just before serving prepare cabbage and celery, being sure to have both crisp; add shrimps thoroughly drained and ' the whipped cream, to which.- has been added the salad dress ing, lemon juice and salt. Mrs. W. H. Slusser, 1285 Rodney avenue, Portland. Or. Ribbon Cake. One-half cup butter, two cups sugar, four eggs, one . cup milk, three and one-half cups flour, three teaspoons baking powder, one cup- currants, one-half cup chopped raisins, one fourth cup finely chopped citron, two teaspoons molasses, two teaspoons eitner Dranoy or conTee. Beat the butter to a cream and add the sugar gradually. Beat the yolks or eggs until light and add to the' butter and sugar. Next add the milk, then the flour and baking -powder sifted together. Fold in stiffly beaten whites of eggs and bake two-thirds of the batter in two laj-er cake pans. To the remaining third add the currants, raisins, citron, molasses and coffee, or brandy. Bake in another cake pan and when cold place the fruit layers between the plain ones, with pink icing or apple Jelly between them. This cake will last for weeks! if it isn't put on the table too .often. Miss Bertha Shadley, Bullrun, Or. . The Flower Pot. Exchange.1" A new flower pot holder or. frame is made of galvanized iron. It stands on feet, which prevent the pot from com ing in direct contact with the surplus water which so frequently collects in the bottom of the jardiniere. It also prevents worms from entering through the draining hole, and by holding the flower pot far enough from the ground avoids injury to the lawn. Each Bolder is fitted with tw adjustable handles. which can be folded inside or out. Jellied Chicken Bouillon. Cook a large fowl very slowly for four hours in sufficient, water to cover it. Season with salt, white pepper and celery salt and set away to get very cold. Then skim off all fat, which may be used for frying potatoes or fish, strain out the bonea an dbit sof meat, and return to the 'fife with a quarter of a box of unflavored gelatine that has soaked in a gill of water. As soon as the gelatine has dissolved strain the soup and set aside to cool. When cold put in the refrigerator until jelled. Knitted Silk Sweaters. Knitted silk sweaters, thin, yet a pro tection against breezes and dews, are made for use with Summer frocks. A short one, extending just to the hips, made of fine white silk, costs about J20. It is made to button to the throat, and has a wide rolling collar. A longer one, of brown, costs about J30. The sweater extends well over the hips. Like th other, it buttons tightly. Blackberry Jam. To 12 pounds or six quarts of berries allow nine pounds of sugar, that is, in the proportion of a pound of fruit to Tueadax. Cream of beet soup. Scalloped fish in shells. TirLirt' sauce. Potato border. Creamed cucumber. Pineapple salad. Baked cusiarU CoiTee. Soup. Breaded beef strips. Brown potatoes. Creamed cat bage. Lettuce saiad. French Famish. Chilled watermelon. Coftee. . . Thursday. Fruit cocktail. Minced beet in potato cases. Green corn. Combination sulad. Junket. Coifeo. Yidny. F.rown vegetable soup. Halibut, wUb Syaniaii sauco Rice. Cantaloupe salad. Berry batter pulums. Coffee. t Saturday. v " Fruit soup. Veal chops In casserole with bacon and savory dressing Potatoes. Peaa. Lettuce salad. Peaches and cream. - Coffee. . Sundav. Chi:irl cantaloupe. Roast la.nb. Mint" jelly. ' Brorn potatoes. turfed c: umber, Iicttuce with cheese drcssinc r Ice . cream. , Coffee. ?3onrfay. Rice tomato broth. Rehtated lamb, with vegetables. Rice border. Lettuce salad. Fruit sponjre pudding. Coffee. Peach Marmalade. Peel and stone peaches. The smaller or yellow varieties will serve for this. "Weigh, the pared and pitted fruit, al lowing to every pound of it three quarters of a pound of sugar, and cook the fruit by itself for three-quarters of an hour, stirring; it constantly. At the end of this time turn in the sug-ar a.hd cook for 10 or 15 minutes, taking off any scum which may rise to the top. You may either put iV up at this stage or you may add to it the kernels of a dozen or so of peach stones, chopped fine, and the juice of a lemon for every three pounds of fruit, or you may put in a tablespoon of preserving brandy for every pound of fruit. Tith any treatment the marmalade is delicious. There should be a good deal of extra Juice and if this is dipped out after the addition of the sugar and of any flav oring and sealed in bottles it matkes a fine sauce for baked or boiled puddings. Fruit Toast for Hot Dessert.' A good dessert for children - and grownups as well. Good and cheap. Toast nicely slices of real stale bread. Butter lightly while hot, and pile up In a broad shallow dish. Cover witn stewed fresh fruit, such as blackber ries, raspberries or huckleberries. Cover with a heavy' stoneware plate and set in ta moderate oven "for a few minutes to allow the fruit juice to soak into the toast. NEW ARRANGEMENT OF , PLEATS SHOWN IN GOWn Paris Creation of Rose-Colored Charmeuse, Trimmed With White Tulle, . for Street Wear. . f W"'"11 -!H ii ii , ' pavMnM K ft- v. . : Pvrvs r '''' jrt ' J j. wsC i; . .... : -.x -. . l. . , P ARIS,- Aug. 9. (Special.) A new street gown by Wingrove, Paris, shows a model of rose-colored y " - f f " 1 j , I - I - ! 4 ' X. ' 'ft ' ' l" -" W - ' " P ARIS, Aug. 9. (Special.) A dain ty morning dress by Bernard, Paris, is the model of white cotton crepe with tiny red flowers and buds and loose blouse with lingerie vest. It has a wide belt of white satin. Ladies, have you ordered your vest icharmeuse. showing a new arramrs- ment of pleats. The trimmings are of 'whit tulle. 7y&sm and watch chain for the Fall season? These ultra-mannish vests are the very newest in French fashions for Pall wear, but even the split skirt and the one-piece bathing suit have not prepared man to accept with equanim ity this further usurpation of his cos tume. Wrinkles and Grimaces. Many wrinkled faces in middle age could trace their origin to childish grimaces. Every one hears much of smiling eyes. Probably they owe much of their popularity to the fact that they no not produce wrinkles. The smile which creases the face into dozens of fine lines does produce wrinkles. Grim, aces are in the same class with this face-lining smile. They should be dis couraged, i Many children, too, perform various little tricks with various parts of the body which result in awkward or un graceful habits which are later hard to overcome. For instance, the double jointed child, who can bend his thumbs and fingers in all directions, often does so to the admiring wonder of his play mates until his knuckles are enlarged and misshapen. The small boy that can swing from his rms is sometimes cheered into dislocating a shoulder, even by his elders. The little girl whose parents smile at her when she walks "pigeon toed" sometimes does so until she has formed a habit of walking with her toes turned in. The Use of Trays. A more general use of trays through out the house would result in a distinct saving of work if once adopted. Large trays should be provided for clearing the table and putting away the dishes, for holding jelly glasses or preserve jars to be filled, and for carrying furniture polish, floor wax. glass and metal polishers and cleaning brushes to the scene of housecleaning activity; smaller ones for holding an assortment of bottles and jars on the dressing table, for sponges, soap, boric acid solution, cotton, etc., for the baby's bath, and for odds and ends, such as screws, nuts, bolts, etc., which are occasionally found about the house and are apt to be thrown away unless some receptacle be at hand in which to put them. It is not the actual money value of these trifles which makes it advis able to save them, but the trouble of replacing them when needed. And last, ly, don't forget the tray for soiled spoons, egg beater, pastry brush, etc., to stand at one side ef the baking table. - Apple or Crabapple Jelly. Quarter and core ripe crabapplestor any well-flavored tart apples and heat slowly In a preserving kettle. Unless they are juicy add enough water to protect them from scorching and cook at a gentle simmer until the apples are broken to pieces. Put the pulp into a flannel bag and let it drip. If you squeeze the pulp the juice is likely to be cloudy. Measure your juice and to each pint of it allow a pound of granu lated sugar. Put the juice on the fire in a clean kettle, cook it for 20 minutes after it comes to a boil, skim carefully and add the sugar. Let the jelly return to the boil and cook for one minute and take ' from the fire. Have your glasses ready and fill Immediately, but do not close or attempt to cover with paraffin -until the jelly is entirely cold. Prunes in Jelly. This is a new and appetizing way of serving the old standby stewed prunes and as it is sometimes impossible even in Summer to secure fresh fruit, the housekeeper will appreciate this recipe. Wash and soak the prunes for several hours. When very soft pour off the water in which they have soaked and stone the prunes, then re turn to the water and simmer slowly lor an nour. oweeten an hour. Sweeten to taste and flavor the juice with a little lemon s 3 . y j ?s. juice. Then add two tablespoonfuls ol gelatine which has previously been dis solved and pour into a wet mold. Set on ice until serving time, then slip from the mold and serve with cream. Embroidery Hints. When embroidering cotton crepes, marquisettes and similar materials, first baste muslin underneath the de sign to be worked and work through the two. AVhen finished cut carefully around on the wrong side, and the result will be beautiful work, firm and without a pucker. To give machine embroidered neck wear and waists a hand-made finish, embroider over them in white or color, saving the time of stamping and pad ding. The result Is very effective. Instead of using embroidery hoops baste your material onto stiff brown wrapping paper. It is easier to work this way, and does not stretch the ma terial as the hoops do. Use round corset lacing for paddins? scallop embroidery. No extra stitching or basting is needed. Fasten the lacing to the material where you begin but tonholing. Initials for Blankets. The initials on the blanket could he successfully embroidered with a solid filling of chain stitch or a solid outline stitch. Outline the entire letter and then fill in the space with an outline stitch. A blanket cover of lawn would keep the blanket clean and is very economi cal when blankets have to be used dur. ing the Summer. Very inexpensive flow ered lawn can be used. The cover could be made very attractive if a border of plain colored lawn matching tUe tone of the flowered ground was added. These covers are fastened to the blan ket with a row of very coarse cat stitching at the top and bottom of the blanket. Veal Jelly Mold. Boil a knuckle of veal until it is verv tender, season with a teaspoonful of onion juice, salt, pepper and a little cel ery salt. Cut the meat from the bone. cnop t line, return the bones to the liquor .and boil until reduced 'to half a pint. Wet a mold and place the chopped meat in layers with hard- boiled eggs. Fill the mold with the liquor and set away to chill. When set it may be sliced and served with salad. Picnic for Mother and Baby. A small ice cream freezer will solve the problem of keeping the baby's milk sweet. Prepare the milk and measure into the bottles in the usual manner. Then place in the can of the freezer with cracked ice packed around it, but no salt. An alcohol lamp and a small can for heating water completes the outfit, which makes it possible for mother and baby to go op a picnic with pleasure and safety. How to Lose Your Tan, Freckles or Wrinkles (From Woman's Tribune.) A day's motoring, an afternoon on the tennis ground or golf links, a sun bath on the beach or exposure on a sea trip, often brings on a deep tan or vivid crimson or, more perplexing still, a vigorous crop of freckles. A very necessary thing then is mercolized wax, which removes tan, redness or freckles quite easily. It literally peels off the affected skin just a little at a time, so there's no hurt or injury. As the skin comes off in almost invisible flaky particles, no trace of the treatment is shown. Get an ounce of mercoli?"'! wax at your druggist's and use this nightly as you would cold cream, wash--ing it off mornings. In a week or so you will have an entirely new skin, beautifully clear, transparent and of a most delicate whiteness. Wrinkles, so apt to form at this sea son, may be easily and quickly re moved by bathing the face in a solu tion of powdered saxolite, 1 oz.. dis solved in witch hazel, pt. This is not only a valuable astringent, but has a beneficial tonio effect also. Adv.