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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Oct. 18, 1914)
THE 8TJNDAT OREGOXIAX, PORTLAXD, OCTOBER 18, 1914. ANGORA SWEATER WITH JAUNTY TAM HAT DELIGHT OF WINTER MOTORIST Smart Cape of Soft Brown and Waistcoat With Collar of Brown Checked With Black Suitable for Tootball Enthusiast Dull Gray and Tan Garment Innovation of the Past. , " - A y v ,Af 'T . & . - - - 4 q ' - Vww, ' - - ' ' i iff I --W'n, glass can is, however. Safer and more satisfactory. for the housekeeper. Prob ably the small crock would keep fairly well If you used, under the lid, a well fitting "pickle board" and simply Used paraffine round the edges. PORTLAND. Bent. I. Will you kindly re peat a rectpo for Imitation Worcestershire sauce which you irSve a year or more tgo? 1 find I have mislaid the recipe. MRS. M. 8. I don't remember giving the recipe under the name you mention, but per haps the following store sauce is what you mean. If not, please write again. I regret the delay in answering your question. Store sauce, of the Worcestershire sauce type One quart rinegar, one- half ounce cayenne, three cloves of garlic, crushed or chopped very fine, six anchovies, mashed, 12 whole cloves, bruised, three blades of mace, six all spice berries, one small bay leaf. Cover and let stand three or four days, then rub all that will go through a sieve and add one cup port Wine and one cup Chinese soy, cork up in a demijohn and let Stand two weeks. Then put Into smaller bottles, cork and seal. I must ask other correspondents to wait a little longer for their replies. A Bit of Cheese 0s iTQartT SAf&rZerS . Coma aoas Sr? ' BESIDES N being very modern and smart in style, this angora cape sweater is delightfully warm for Winter motoring or for sitting about at football games and the like. The cape Is a soft brown in tone and the waist coat and collar are of brown checked with black. A band of the checked ma terial edges the deep cape. When it IS specially cold the collar may be snap fastened tip about the throat and the cape drawn across the waistcoat. The day of the dull gray and th an gora garment is past and gone, and the new angora sweaters are In soft and beautiful colorings. Here is a green and white striped sweater for outing wear this Autumn. It is matched by an angora tarn hat Jauntily trimmed with a tassel of white silk. The sweat er accompanies a KOlf skirt of dark green and black checked worsted, short enough to reveal buttoned boots of tan calf. Answers to Correspondents BY LIUAK TINGLE. PORTLAND. Oct. 7. I am In treat dla tress and as your Information is so often neipiul to me l now appeal to rou lor assist ance, t made my en-ape Jelly as usual this year, but it did not "tell" firm as I like it. so 1 recooked it a couple of minutes. The result was not a Jelly but a thick syrup. "What I so desire to know Is can 1 now savo the day bv addlne: aelatlne. as I do not want to lose the quantity I have. Will the addition of Kelatlne have a tendency to make it spoil or will it keep Just the same? I trust you can aive me the desired Infor mation nromntlv. for I am in & terrible dilemma as to what to do with the failure. Thankincc you in advance. "GELATINE.'' I AM answering you somewhat out of your turn, as your question seems more urgent than some of earlier date. Probably the grapes were riper than usual, or you overmeasured your sugar. Over-ripe fruit and too much sugar are frequent causes of failure in jelly making. You might use gelatine in "patching up" your failure; but it would be difficult to get just the right texture, the flavor would not be so good, and while it might keep all right. It would be a little more risky than pure fruit Jelly, and the expense would be Increased without corresponding value. 1 would suggest that you take the "peelings" from your next apple pie, stew them in water barely to cover, drain as for jelly, concentrate as for Jelly by boiling, and then combine with a small quantity of your grape syrup. It will probably give you a good, well flavored jelly. An experiment or two with a small quantity will show you Long boiling usually impairs the flavor of the Juice. Grape Juice frequently improves in the bottle- and yours may mellow as it ages. "Sugar-to-taste" also is rather dangerous in grape juice making. If your concord juice is too Souf why not add a little sugar-syrup, ieheat and rebottle it? You might try a small quantity. You don't say what is Wrong with the "Black Prince" juice. Is it too "flat?" If so try combining the two kinds. Very pleasing results are sometimes obtained by blending fla vors. First-class commercial grape Juice is prepared with much greatsr care as to temperature and other details (likely to affect flavor and keeping qualities) than the housekeeper usually can or will bestow. Did you spoil the color of your Juice by the use of iron or tin or badly chipped enamel utensils? You don't say what color it Is. When you speak of its "biting" the throat like brandy" do you mean that it has fer mented or that it is very sharply acid, or that it IS astringent and "puckerjf"? There is no heed to have any loss In any case. You can try modifying the flavor as suggested above, or you might make jelly by combining It with apple juice and sugar (see preceding answer) or you could use it in place of vinegar in putting up some sweet pickles or spiced fruit. Hard pears or apples put up in a spiced or unspiced grape juice Syrup make delicious preserves. - The crystals you found in the grape juice you mention were probably naturally deposited "tartar crystals" rather than a preservative. Such crystals are fre quently found in grape jelly. "Argol" or "tartar" deposited -on wins casks is the best proportions, then you can the raw material from which cream of make a regular batch of apple-juice to finish off the rest, or you can trans form it bit by bit, as you happen to have apple peelings on hand. Use the tartest and least ripe apples you can get. I can't tell you the exact quantity to use, as I can't sample your "failure"; but I think you can see your way from the above. Try one-third concentrated apple Juice to two-thirds grape syrup. Jf that does not work, try "half and half." With the latter proportion you might possibly need a little additional sugar, but try withdut first. This method is. often very helpful with per verse Jelly and has the advantage of costing little and giving a thoroughly wholesome "pure fruit" (though "mixed fruit") product. It also helps you to do your duty to Oregon by using more apples! Write again if you need more help. Part of your "grape syrup" might be combined with an equal quantity of thick cooked apple pulp (put through a sieve after the juice is drawn) with a few raisins and nuts and a little spice (or not, as liked) to make a "grape conserve." Also a glass or two of the "syrup" would be excellent In your mincemeat. If you make any. You could also make use of it in fruit punch, gelatine dessert, "Jam cakes," pudding sauces or home-made marshmallows, so there is no need to have any "loss" at all. PORTLAND. Oct. 7. Will you pi give me information about grape Juice -which at this time will probably be of in terest to other readers also. 1 made two different lots this year, both f which I consider failures the first lot on account of having used the "Black Prince" grape. Instead of the Concordat The second lot, made of the Concords, has quite a good flavor, but Is not purple In color nor "smooth" to the taste, as the grape Juice is Which 1 buy. Mine has a strong acid ta6te and "bites" the tongue almost like brandy does. In making both lota 1 added one quart of water to a crate of grapes, boiled them toll soft, strained through a Jelly bag over night, and the next day let the Juice boil . about one-half hour after adding sugar to taste. Then I sealed it In Mason Jars. I had a bottle of homemade grape Juice given me last year, which was made of Con cord grapes and was simply dellcioua. It was very purple In color, and when empty ing the bottle I noticed two little lumps of something white In the bottom of the bot tle, which I judged must be a preservative or "acid-cutter ' of some kind. Do you know what It might be, and what can I now do with my apolled grape Juice? I tried to make Jelly of part of It, but It would not Jell, and I always have good success with Jellies. I dread to think of it being a total loss. Trusting you can give me a repiy this Week, and thanking you for past favors, "VERY MUCH TROUBLED." You will find some suggestion about jrrape Juice making In another oolumn. tartar is made. Your grape juice, as it Is, will quite poseibly deposit acid crys tals as it "ages." I hope these sugges tions and the. grape Juice notes may help you out of your difficulty in one way or another; but it is not so very easy to "prescribe" for grape juice or anything else without seeing the "aa- lent." Let me know if you need more help. CHELAN. Wash.. Oct. 1. Will you kindly give through your paper a recipe for pep pered meat and fish? D. . E. I have ho recipe for kippering meat or fish on a domestic scale. Perhaps some reader may come to the rescue. Directions for smoking fish or meat appeared in these columns not long ago, I think. PORTLAND. Oct. 18. -Will you please publish as soon as convenient directions for making quince honey? Thanking you In advance. AN APPRECIATIVE READER. A recipe for qulnoe honey appeared in this column October 4 and therefore cannot be repeated at present. I am sorry to disappoint you, but you can probably get a copy of the paper of that date from the business office. PORTLAND. Sept. 0. Will you please "let me know through the columns of The Sun day Oregonlan (1) what causes my grapa Jelly after a few months to form a crust of sugar on top? I covered It with paraf fine ana lias. i f lease let me know IT I can keen dill pickles that are now good to eat nice and firm by putting them into a small crock, after washing them and pour ing cold vinegar or vinegar and water over thorn? If I Jeave them In the crock that they were put up in they get soft after a couple of months. I have kept them other years bv putting them Into glass Jars, cov ering with vinegar and sealing when they were still firm, but It takes too many Jars. I have received much benefit from your columns. MRS. W. R. The crust you refer to may be partly sugar and partly tartaric crystals. The former is due to using too higti a pro portion of sugar in jelly-making; the later may usually be avoided by either adding a little apple Juice to the grape Juice for jelly or by letting the strained grape Juice stand for 24 hours or more to "settle." decanting and restraining before using it for jelly. Another way of avoiding crystals In grape Jelly Is to can the juice and let it stand for a month or two before making the Jelly. This Is often-a convenient and economi cal method, as the Jelly may then be put up at odd times without special outlay for a large quantity of sugar when sugar is high. v The micro-organisms which cause the softening of pickles need air for f life and growth.consequentiy the im perfectly sealed crock Is seldom satis factory. Also they thrive less well in art acid medium, so that the addi- ticrsal vinegar is an advantage. I can not, of course, guarantee their keep ing, but your dill pickles will nave a fairly good chance if you wash them, put them in vinegar or vinegar and water (With more dill between the lay ers); be sure they are well covered by the vinegar and then do your best to exclude the air by the use of hot melt ed parafflne or a thin layer of cotton seed oil and keeping the crock closely covered. The parafflne is probably best, but would need to be removed and remelted when you take out any pickles, though by taking out a glass jar or two at a time you need not un cover the pickles so very often. Paraf flne or cottonseed oil for the exclusion of air from pickles in barrels or crocks in order to prevent softening has been the subject of recent successful - ex periments undertaken on behalf, of commercial canners by the University of Illinois. Sealing the pickles in Picture Hat arid Ostrich Plumes Return. Small, ftaklsk Affairs Are IV o Longer In Favor With Some SmHrlly. Dressed Women mm W i 7? 4t 1 ); s I rs Feathers Never More Fashionable. SB of trtie culinary anxieties of the young bride is what she tertns her husband's erratic tastes and abnormal appetite for cheese. Particularly, If his bachelorhood has carried mm into res taurant life, cheese has formed a sta ple feature of his daily menus and a component part in many oi nis lavur- ite dishes. On the other hand, the bride, newly come into her housewifely kingdom) has nerhaDS been raised in a home where good plain American cheese was served at regular intervals find rnuaaeipnia cream cheese or Swiss cheese on rare occasions. The cheeses most frequently served as dessert are Edam, Roquefort, or some of the softer cheeses, such as lSeu- chatel, Brie or Camembert. Any rich cheese Is suitable to be served with the black coffee, and with it should be passed either plain, unsweetened wa fers, fresh and crisp, or water cracx- ers. Old, hard and rich cneese snouia be grated. If whole or passed with a cheese scoop,- if soft. Serve soft cheese with a knife. With the green salad that follows the roast, sandwiches of very thin brown or white bread with grated cheese are Irked, or cheese crusts or straws. Grat ed cheese Is also sometimes added to celery salad. Another dainty way of serving cheese is to make Philadelphia cream cheese Into small flattened balls, like the cream walnut candles, putting half of a walnut meat on each side. To make this cheese thin enough to mould, add a lit tle cream or tnllk to the cheese and sea son With salt and paprika to taste. Serve these balls on hearts of lettuce, or pass with the lettuce. Other varie ties of nuts, chopped and mixed with the cheese, may be used for the balls. The brands of soft cheese that come in small jars are always a comforting resource when the unexpected happens, and the housewife Is looking for mate rial for a sandwich to -serve with the cup of afternoon tea, or the after-the ater supper." Cheese balls are delicious when served hot With salad. They call for one cup dry cneese. grated: three drops of Worcestershire sauce, whites of two eggs, well beaten; pinch of salt. Mould into soft balls, roll In bread crumbs, fill wire basket and cook In hot lard until brown. Cheese cakes to be used for the same purpose are made as follows: One cup nour, pincn or cayenne, Mix with melt ed butter, roll out as thin as pastry, cut in round cakes and bake In quick oven a light brown. WAR HURTS PUBLIC HEALTH Physician Advises Americans to He- strain Interest. HAHR1SBURO. Pa., Oct. 11. Dr. Sam Uel O. Dixon. Commissioner of Health in a talk on hygiene and health, said: "With the greater portion of the space in the newspapers devoted to the news from the fields of conflict, it is Inevitable that the interest of the Na tion should be centered on the titanic struggle now waging. Modern facili ties for the gathering and transmis sion ef news make it possible for all Of us to familiarize ourselves with the details ef the struggle. The strictest of censorship does not forbid the pub lication of page after page of distress ing stories. "It verges upon the miraculous, this ability to read at the breakfast table history which has been made but a few hours previous. We pay a price for It. however, greater than is generally appreciated. Continual depression of mind reacts upon the body and inter feres with its functions. Dwelling Upon the harrowing stories of peace ful cities devastated and death and destruction stalking grimly over Christian lands cannot help but stir the most phlegmatic soul with horror. With these vivid impressions contin ually before lis day after day the most Serene surroundings take on a dire aspect. Peace and quietude are im possible. "The effect of all this upon those Who ate unusually vigorous and sane may be positively dangerous. For those who are aged and infirm it Is certain to result in marked physical Ss well as mental depression. The Connection between the mind and the nerve centers which control the vital organs is of extreme delicacy and is little understood. Certain it Is that continued mental disturbance is often the forerunner of serious bodily ail ments. "While it' is not to be expected that any one will entirely abstain from keeping the run of the war, it is well to exercise restraint in this regard. Do not allow it to monopolize your thoughts. The cultivation of optimism and a cheerful view of life is at all times desirable- under the present cir cumstances it is the bet of health insurance." THIS is going to be an ostrich sea i son. All signs point that, way. and an ostrich season means plenty of picture hats. Women have grown little tired of the smart, small, rak ishly tipped hat which, after all, gives a suggestion of hardness to the face. Larger and softer effects are shown among the more dressy hats, suitable for wear with handsome restaurant frocks and velvet and fur-trimmed tailleurs. Ostrich is used not only In the curled variety, but also in the Split and braised ostrich styles. Fringes of split ostrich hang over the edge of vel vet sailors and tall quills of braised ostrich stand up from velvet turbans. The hat pictured is a French model, recently brought over, which shows the tendency toward soft and becoming effects rather than a hard and -audacious raktshness. The plumes, shading from cream to brown, harmonize with the shape of tete de negre, and a band and bow of gras grain ribbon tied beneath feath ers. This charming hat was ordered to match a tallleur of tete de negre mohair and worsted mixture with which a cream net collar, bronze but toned boots and stockings ' of natural silk now very fashionable- will at feet a perfect harmony of tone. JOHN D.'S JAX HIGHEST Rockefeller's Personal New Vork Property Worth v$5, 000, 0-00. - NEW YORK, Oct. 11. John D. Rocke feller again leads the tax list, as Issued yesterday, the assessment books show ing that his personal property is rated at 15,000,000. James B. Ford is next, with 13.000,000, and Miss Eleanor De Graff Cuyler Is assessed for 11,000,000. The recapitulation complied by Law- son Purdy, president of the Board of Tax Commissioners, shows that the tentative real estate assessments amount to $7,800,180,612. This total does not include special franchises certified in January, but does include $20?,613,S90, the tentative assessment of real estate of corporations. The Increase in the assessed Value of ordinary real estate Is $133,000,000. Decreases aggregating $108,000,000 were made. New buildings amount to $130,000,000 of the total increase. Others besides those mentioned whose personal property is placed at high figures are Oliver H. Payne, $600, 000; Roxy M. Smith, Margaret V. Hag gin, Mrs. Harry Payne Whitney, Wil liam Zlegler, Jr., and Henry C. Frtck. $500,000 each; George Ehret, Mrs. Collis P. Huntington, Jacob H. Schiff, Felix M. Warburg and Nathaniel Q. Whitman. $400,000 each; Mrs. Cornelius Vander bllt, $330,000; Mrs. Russell Sage, $320, 000. and Mrs. Morris K. Jetup, $281,000. Andrew Carnegie is not on the list at all, but Mrs. Carnegie Is assessed for $200,000. William A. Clark is down for I $176,000. NORWEGIAN APRON HAS ATTRACTIVE FEATURES White Scrim Edged' With Cotton Torchon and Cross-Stitched Is a Pretty Copy. 4. p. .i ft - V V ' r. YV - V.- - Y- IT.: " ' BEG1V CHRISTMAS AFROTCS HOW. AN attractive Norwegian apron has been picked up in one of the fascinating little Villages that head every fjord In Norway. The Original apron was of coarse canvas with handmade Norwegian lace around the edge and genuine peasant cross stitch work for decoration. The copy is of white scrim edged with cotton torchon and the cross stitch pattern Is done in shades of blue, red and green, according to the crude Norwegian color scheme. ' Th shape of the little apron. Intended for sewing wear or for presiding over th chafing dish, is rather unusual, th square bib forming a striking con trast with the pointed lower portion. EXPERT GIVES SEVEN GRAPE JUICE RECIPES Lilian Tingle Tells Method Recommended by United States Department of Agriculture and Mentions Others Not Eeguirine Qreat Attention. BT LILIAN TINOLH. ' THE following recipes for different types of grape juice are given In reply to numerous requests. The first method 18 the one recommended by the United States Department of Agriculture, and while it calls for more care, skill and understanding of the underlying principles. It gives perhaps the best flavored and most wholesome Juice. Some of the other methods may' however, be more convenient some times or better adapted to particular kinds of grapes. Method 1. Use only clean, sound. fully ripened grapes. Crush them, cold. In a fruit press-or in a strong, clean. well-scalded sack, lerttlng two per sons twist the ends in opposite direc tions until the juice is thoroughly ex tracted. Heat the Juice very grad ually in a large double boiler, or a crock set In hot . water, to a temper ature of 180 degrees to $00 degrees Fahrenheit. Note that boiling point should not be reached. The juice should steam but not boil. Use a ther mometer if you have one, as the flavor suffers above 19S degrees Fahrenheit. Let stand 24 hours to settle: then drain from the sediment and strain through a flannel Jelly bag. Fill sterilised bot tles or fruit Jars, leaving a little space for the Juice to expand on heating. Set on a rack in a wash boiler or steam cooker. If the boiler is used, fill with cold water to within one inch from the top of the bottles. Heat gradually but do not allow to boll. Sustained Heat Needed. The Juice should be no botter than when it was first heated, 180 degrees to 200 degrees Fahrenheit, and the water outside the bottles may simmer, but on no account actually boll. If the temperature is too high, the juice is less delicate in flavor and is more apt to be cloudy. Seal as soon as the proper temperature is reached. If bot tles are used the corks should be new and sound, and should be soaked in boiling water until soft. After being driven into the bottles they should be coated with parafine or bottling wax. Method 2. Use only clean, ripe, sound grapes. Heat them, slowly. In a crock or double boiler, at the back of the s'ove, or in a slow oven or in a tireless cooker. When the skins are tender st. ain through a Jelly bag. Add half as much sugar as you have juice. Heat until the sugar is dissolved and the Juice is steaming and simmering, but not actually boiling; then seal In sterilized cans like canned fruit. It sterilized bottles are used, treat the corks as described above. Method 3. Crush well-washed, ripe, sound grapes slightly with a wooden potato masher. Simmer (but do not boil) for about 30 minutes, then crush, or squeeze as In method 1. Strain, reheat and skim the juice. Add one cup cf sugar for every quart of Juice. Let the sugar dissolve, boll 6 minutes, and seal while hot In sterilized cans. Juice May Be Diluted. Grape Juice made by this method is not as delicate as some of thfi othet kinds, but is less easily spoiled by "hit or miss" worker. It can be diluted for ordinary drinking. Method No. 4. Prepare and heat the Juice as in method 3. but add no sugar. After straining let it get cool and set tle; then place In bottles or jars, set on a rack In a wash boiler as in method 1. Heat gradually, letting the water actually boll 10 minutes. Seal while hot. This is less delicate in flavor than that prepared by method 1 but a little less care is required. Method 5. Wastrrplck and place the trapes in a granite kettle with as lit tle water as will prevent scorching at first. Bring just to boiling point. Mash and drain over night. Reheat, bring to boiling point, boil 10 minutes and skim. Put Into sterilised bottles, cork up and place on a rack In a wash boiler. Cover and boil one hour. Wax the corks as above. This gives a juice which keeps well, but tends to be a little coarse in flavor. A small quan tity of sugar might be added if liked, Method 6. Cook the grapes to boil ing point, crush and drain over night. Next day reheat, boil 20 minutes, and seal in two-quart sterilized fruit jars like -canned fruit. Let stand two months, then open and put into steril ized bottles or jars, straining if neces sary to secure clearness. Put the corks loosely in the bottles, place In a wash rlIJiCE H05ET Make a thick Vj( eyrup of three pounds of granu lated sugar and one pint of hot water. Let it boll and add to the syrup three large quinces which have been grated. Boil all together for 20 minutes, then add a tiny bit of powdered alum about the size of a green pea. Lemon Dumpling; Half a pound of bread crumbs, half a pound of finely chopped suet, a quarter of a pound of dried flour, the rind and the Juice of one lemon .and two eggs. Mix together well, form Into dumplings, tie in clothB and boil two hours. Oyster and Tripe A palatable Sun day morning breakfast dish during cold weather Is a combination of oysters and tripe. Boll until perfectly tender one pound of honeycomb tripe and cut Into narrow strips. Place In a sauce pan one tablespoonful of butter and one small onion, chopped fine. Cook under cover until soft but not brown. Add one tablespoonful of flour gradually, one-half cup of milk and when they begin to boil put in the tripe and 25 oysters. As soon as the gills of the oysters curl season with one-half tea- spoonful of salt and a dash of pepper, and serve. Copyright, 1914, by the Mc Clure Newspaper Syndicate. Biscuit Sandwiches Roll biscuit dough very thin about like pie crust and spread with butter. Then roll another and put on top of this. Cut out and bake in quick oven. When boiler, as in method 1. and heat on hour at simmering point. Then drive home and wax the corks. This metho calls for less care than No. 1. and gives a more delicate flavor and texture than No. 5. Method 7. Wash, crush and heat th fruit. Simmer 30 minutes. Crush, dral and squeeze. Let settle, restrain, the add one cup of sugar for two quarts of Juice. Boil S minutes and seal at once. Autumn Recipes FOR Economy FASHION 'Health WISE WOMEN KNOW WHY! "THIS Nemo, No. 520, Las ' 1 .n d. . c li u uic cose ui a iuuuu corset with none of its faults -aaringenioTis new idea. Nemo I No. szo--00 r ' 1 - -TUTv-e 5 l -TLTSl---'- 5 ds sWh " serial " X 1 errs kM mmn V els" d '""111-. fcnft 8 a ' !r i 8 Nemo "KopService" is the corset-sensation of the season. Different and better. New construction. Perfect lines for the "basque" effects. Four splendid Kop Senrice models: y Tor Full Figures . ) Ne.S51aad5B2 (PC ( Slender or Medram f Tj'"" Naa. Bl t.d 52 ) Other favorites No. 522 and 523 iJC OO Laataiepe Baadlat J No.. 606 and 508 I $C 00 Witk Ikoti Back -'" The New Na. 504tCL 00 Brx:.d. I ' " The Nemo is a rich gift of comfort and style to the stout woman, and a perfect corset for the slender, as well. SOLD SVEJt TWHEJiE , Hrsfcafe-FsaUati 1.1B.K, Rnr Yarfc done pull apart and spread while hot For filling take equal part of chicken and ham, seasoned with celery Salt and cayenne pepper, moistened with may onnaise. EssHssasssassc! Rats is Rats Seal dyed muskrat, commonly called Aleutian Seal Scarf . Muff . 21 And Gordon says Rats is Rats even if they are called Aleutian Seal. For Aleutian Seal is seal dyed muskrat and the GORDON Pure Fur Law demands that every skin be called by its true name. " So to Gordon and to us, who sell Gordon Furs, "Rats is Rats." We have - a store downtown where you can find out all about Gordon Furs. We are glad to have you visit us. Lowey 8c Co. Portland Oregon