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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (March 21, 1915)
6 the souffles at too high a temperature and removing them too soon from the oven. Try the following: Baked prune souffle: One cup of thick stewed prune pulp, the juice of one lemon, three-fourths cup sugar, four egg whites beaten stiff. Fold to gether, turn into a souffle dish, sprinkle with sugar and bake in a pan of hot water. Serve hot. with custard made from the volks of the eggs. BEAUTIFUL WOMEN OF AMERICA AND OF WAR ZONE CAUGHT BY CAMERA Mrs. Thomas Bloodgood Peck Announces Engagement of Daughter Mrs. Henry Barlow Amaxrs Gotham in Bridal Finery Queen of Greece Sister to Kaiser Duchess of Devonshire Aiding Vounded Soldiers GLITTER AND GLEAM REPLACE COLOR IN GORGEOUS BLACK EVENING GOWN So Sleeves Used and Bodice Is Least Possible Jet Beads and Sequins With Rhinestones in Hair Make Up for Otherwise Dull Aspectr New Spring Wraps Intricate Lace Elaborates New Blouse. Another good cold prune souffle Is made by heating the lemon, sugar and prune Dulo to boiling point ana pour ing upon the whites, so as to cook them enough to stiffen and remove the raw flavor. By mixing in a aouoie Doner a few extra minutes heat can be given if necessary. Pile in tall glasses, garnish with whipped cream and serve cold. Similar souffles can be made witn stewed apricot or peach pulp, that from dried apricots being particularly good. You might vary your lemon souffle by using orange and your chocolate souffle by using caramel and few chopped almonds. Banana souffle was recently given in this col umn. I think. Let me know if you want a pineapple souffle.- Xjlnnton. Or.. Oct. 6. I would like a recipe for chicken tamales m which tomatoes are used, and oblige. . MRS. o. J. K. FVBNlNU dress in tne Dig noteis at i the Seashore is worth traveling far to observe, for the most splendid land modern gowns are worn for din ner and in dancinsr later. No sleeves has this jrorjteous black dinner gown land the least possible bodice. No col- lor either, but this is simply made up kor by the-scintillating glitter of Jet beads and sequins and by a hair orna- Kient of rhinestones. The Jetted over- iress floats airily above a clinging foundation of black goldenrod satin knd a little train gives dignity to the costume. Hidden snap-fasteners make it possible to 'loop up this train for -dancing. The Spring evening wrap is of rich tilk, wonderfully draped to give grace ful lines while not crushing in any way the gauzy costume beneath. Here is typical wrap of the early season. made of shees-of-roses silk faille and lined with white goldenrod satin. Cord- ngs of the faille outline the wrap t eams and edges and the collar and ruffs are of plum colored faille with huttons of the soft rose color. Of special interest is this coiffure in this Uustration. The hair is shown dressed to imitate the "bobbed" cut over the ars, a very low bandeau of rhine stones giving a close-to-the-head effect Ion top. Simple blouses for Spring wear are of silk usually of pussy willow tub -hirting in some dainty color but iressy blouses are of batiste or linen elaborately honeycombed with lace. This lovely blouse for Seashore wear with a tailored suit is of fine French linen inset with motifs of real filet lace and is hand embroidered on front and sleeves. The design suggests a bolero on the linen. The tall collar, it should be noted, is attached to a Tvell cut out neck-opening so that lelsht is achieved with coolness and onfort at the throat. Answers to Correspondents PORTLAND. Oct. 20. 1914. Will you kindly publish in The Oregonlan recipe for making potato yeast, so that one ill always have a starter on hand for . aklng?. Thanking yon in advance. MRS. I J. W. I am sorry you have had to wait so long for an answer. I hope the follow er home-made yeast will suit you: Raw potato yeast One-fourth cup lour, tne and one-fourth cup sugar, one evel tablespoon salt, three large pota toes, .one and one-half quarts boiling n'ater, one cup perfectly sweet home made yeast or one fresh yeast cake either dry or compressed, the latter for -hoice). Some makers use also one igbth cup dried hops or one teaspoon linger. Neither of these is essential. hough each tends to aid the growth of he yeast and discourage undesirable irjranisms. Mix the Sour, sugar and salt with the ;rated raw potatoes: pour on the boil ing water, raising all to boiling point. o as to cook the starch. fetrain and -ool to lukewarm, then add the yeast ind let "grow" in a warm place (about '0 degrees Fahrenheit) until well Isen. Store in scalded and cooled class jars, closely covered, in a cool jnng the jar into a warm Kitchen, tnless you are going to use the entire luantity at once, but take your cup or iowl to the jar. Put aside a small Jar md keep it sealed until you want it to -tart the next batch. If the yeast is veil grown ana lively, one cup oi his will be about equal to one ordi- tary yeast cake in bread making. Re uceyour liquid proportionately if you ave been in the habit of using dry or ompressed yeast. If you should have "bad luck" at any ime with your bread, blame your cme-raaUe yeast rather than the flout ml start a new batch with a fresh east cake, as home-made yeast tends "run out' after a while and heavy or our bread may result. Chehalis, March 7. My husband has been eubecrtber of your paper for -7 ?ears od thinks he can't get along without it. also am interested In it and would like to ?k some questions and will thank yon in dvance for your answers through The Ore onian. (1) Will you give me a recipe for sad dressing made with Roquefort heeaef - The dressing look red and was J a i 1 creamy and -was served on lettuce salad. (2) 1 use a liniment a great deal that has a large per cent of coal oil, gasoline, cam phor ice, turpentine and other things. Are those ingredients dangerous or injurious if used regularly? MRS. O. 3?. S. I wonder if the following is the dressing you mean. Xt is one which appeared in connection with the salad contest about two years ago. If it does not suit you, let me know, as I have several others made with Roquefort cheese: Lettuce and Roquefort Cheese One large, solid head of lettuce Dressing Small half cup of olive oil, one tablespoon of vinegar, one-half teaspoon of salt, one-quarter teaspoon of mustard, dash of cayenne pepper ana paprika and one tablespoon of Roque fort cheese. Mix the cheese with a little of the oil until smooth and creamy and add vine gar, salt, mustard, cayenne pepper, pap rika and gradually the remainder of the oil. Cut the head of lettuce in two, plac ing half on each plate. Gash across the top several times with a sharp knife, so that the dressing will penerate the lettuce, or, if preferable, the lettuce leaves may be separated, cut fine and the dressing mixed with them in the ordinary way. , This will serve two people. In regard to the liniment, I think the only danger would be the possi bility of its catching fire if you bring It too near a lighted match or stove It might prove too irritating for some skins; but as you are in the habit of using it, evidently it does not affect you in this way. A liniment contain ing turpentine usually brings out red spots on my skin; but I know that many people use such liniments with out any similar trouble. I am glad you find this column interesting. Portland, Feb. 15. Kindly give In The Oregonlan a recipe for orange marmalade and greatly oblige. MRS. G. Orange marmalade recipes were given last Sunday. I hope you saw them. Seaview, Feb. 13. Ton extend help si rraclouslv that I have turned to yon for some information which in my inexperience I am isnorant of. I have been greatly helped by the varied and reliable Informa tion you give- to nouswivea, - wui yon :V '-'f ':'m kindly answer the Inclosed Questions and forward to me in the inclosed addressed envelope, and greatly oblige? MRS. C (1) Is bicarbonate of soda and the com mon soda used by housewives the same? (2) When using Boda and cream of tar tar Instead of baking powder, what propor tion of each should be used to one pint of flour? (J) Is it better to use tartaric acid in stead of the cream of tartar? If so. In what proportion to the soda to the pint ot llourr (4) Is it better to use all three, soda, cream of tartar and tartaric acid? If so. in what proportions to the pint of flour? I am sorry to disappoint you, but it is never possible for me to send re plies by mail 1. Bicarbonate of soda is the soda used for baking; not washing soda. 2. For a plain mixture, such as biscuit dough, use a scant level tea spoon soda and two level teaspoons cream of tartar to one pint flour. Use proportionately less (as you would use less baking powder) to a pint of flour in a mixture containing eggs, such as muffins or cakes. . 3. If tartaric acid is used only one level teaspoon acid and one level tea spoon soda should be used to a pint of flour. The action , takes place rather more quickly tnan wnen cream of tartar is used, consequently some gas may be lost before the mixture is in the oven, and the gram is likely to bo coarser than when the slower acting cream of tartar is used. 4. Som'e baking powders contain both cream of tartar and tartaric acid in order to get a rate of action between the two. As to which is "best," it all depends upon what you are making and what kind of action you want. The resulting salt is the same in each case. If you want to use all three you would take as before, one scant level teaspoon soda to the pint of flour and neutralize it with one-half teaspoon tartaric acid and one teaspoon cream of tartar: or you could use one-fourth teaspoon tartaric acid and one and a half teaspoons cream of tartar, depend tng upon whether you wanted a quicker or slower action. Portland. March 10. Will you kindly give me a recipe for fruit salad, in which are used English walnuts, dates, figs and Jello, to be served with whipped cream? I shall also appreciate a recipe for a fruit cocktail, in which blanched almonds, grapefruit and pineapple (canned) are used. Thanking you for these in advance. FRANCES. All you have to do Is to put together the fruits you name in any preferred proportion. Personal taste is the de ciding factor. Probably equal parts of grape fruit and pineapple for your cocktail with about four blanched and shredded almonds to each service. Dress with sugar, not too sweet, the amount depending upon personal taste and upon how acid your grape fruit happens to be. A spoonrui oi maras chino or sherry may be used with each service, if liked. Or a spoonful of white grape juice is good. Or did you mean that you wanted suggestions for other fruits to go with those you name? Walnuts, dates, figs and jello would be rather "stodgy for most tastes without more juicy fruits. Pineapple, orange, banana, white seeded grapes, canned peaches or apricots might be combined with walnuts, dates and figs, using equal parts of all or any two. Follow the di rections on the package of jello. Have it nearly cool before pouring over the fruit. Let it set in the service glasses and pile whipped cream on top, or let set in a bowl and afterwards pile up high in glasses or on lettuce heart leaves. Or let set in small individual moulds and turn out on lettuce or in flat glasses on tall stems and garnish with whipped cream. Another way is to whip the jello when nearly cold and then fold in tne iruits. Portland. Feb. 17. 1 have experienced considerable trouble lately with my baked sweet souffles, especially - with the lemon and chocolate souffles. They rise beautifully- and seem nicely done when I take them from the bain marie In the oven, but in cooling they fall and shrink so that nothing but a two or three Inch layer of the material remains. Can yon tell me in your Oregonlan column the possible cause of this result? I shall be so grateful for any enlightenment on this sub ject, and I would like so much to have the recipe for two good sweet souffles, other than the two foregoing. Thanking you iz advance. E. J. I think you. are probably cooking MeCall Idaho. Oct. 21. Will you kindly give, as soon as possible, a recipe for ta males wltnoui. tne tomato fiance, anu uu Uge? MRS.. W. A. Portland. Oct. 12. Will you kindly give me the reciDe for Spanish chicken pot pie, the kind served In Spanish grilles? I think they are made of cornmeal mush and are covered with a not sauce. ii you are un able to furnish me the above recipe, please give one for chicken tamales. Thanking you very much. MRS. J. H. M. I am sorry you have had to wait for replies, but the tamalo time limit has only Just expired. Tamales differ as much as "pie." Each of tne following recipes was given to me as "genuine Mexican." I have not tried any of them. My advice would be "adapt the mixture to your taste." You1 can obtain any degree of scorching heat by the use of tabasco sauce, if the recipes given are not hot enough. Tamales No. 1 To prepare the corn shucks: Cut or chop off each end of the whole shuck, open up and clean it of hairs or silk, put into water and soak for about -one hour, separate and size them: they should be about six or seven Inches long and two or two and a half inches wide. To prepare the meat: Put into one-gallon vessel one pound, of beef and one pound of pork, add water to the top, salt, a few buttons of garlic and a medium-sized onion cut into quarters. Boil very slowly until meat is tender, chop pork and beef together very fine. Heat In a frying pan over hot plate a cup or more of lard, put into this a few buttons of garlic and an onion cut into quarters, fry Juice out of onion and garlic and remove them. Add meat and fry five minutes, stirring constantly, add half pint of broth in which meat was cooked, four tableespoons chill powder and salt to taste, cook 10 min utes longer, stirring all the time, add flour enough to thicken. To prepare the dough: To two quarts of tamale meal add broth enough to make thick dough, add half pound hot rendered tallow, plenty of salt-and teaspoon of chill powder. Work well together, adding more broth until dough is rather thin. To prepare the tamales: Put layer of dough on husk about four inches long, one and a half inches wide and one eighth inch thick. Along the center spread one teaspoonful of the prepared meat, roll like a cigarette and fold small end of husk, place them folded end down in potato strainer, place strainer in cooker, cover with cloth and steam two hours. Always serve hot. This recipe will make about 100 ta males. Tamales No. 2 Simmer fowl until tender, seasoning with salt while cook ing. While hot remove the bones and skin, chop the meat very fine, adding finely minced garlic, salt and cayenne to taste. Have ready a thick paste made by cooking thoroughly one cup cornmeal in boiling water, seasoned with salt and cayenne. Have ready also the inner husks of corn, six inches long after both ends are trimmed off. well washed in boiling water. Shape the minced meat in rolls and enclose in the seasoned corn paste. Enclose each roll in corn husks, tieing the ends firmly. Add two or three Mexican pep pers to the liquor in which the chicken was cooked and boil the tamales in it 15 or 20 minutes. Tamales No. 3 Prepare a fowl, two cups corn paste and husks as above. Add to the minced fowl one-half pound chopped seeded raisins, one-half cup stoned and cut-up olives, one young red pepper, two tablespoons lemon or lime Juice, one teaspoon sugar, two tablespoons chopped onion, four large cloves of garlic, chopped (or garlic to taste), salt and cayenne or tabasco sauce to taste. If liked soak six dried red peppers in hot water, scrape the pulp and add it to the mixture, reject ing seeds and skin. Add six hard boiled eggs, chopped. Enclose in the stiff, well-seasoned corn mush and husks as above and cook one hour in chicken broth. ; Tamales No. 4 Three cups finely chopped chicken meat, six sweet red peppers, one-quarter cup . chopped onion, one-half cup vinegar, one cup tomato pulp, one hard egg, six chopped olives, one clove garlic, pulp from two dry peppers, salt and cayenne to taste, two cups stiff cornmeal mush. Soak the peppers and onion one hour in the vin egar before , adding to the other chopped ingredients. Shape like cro quettes, adding a little cornmeal if not stiff enough. Enclose in the mush and corn husks as above and steam three hours. Dry in the oven five minutes. EASTER EGG FOR BABY CAN BE NICELY TRIMMED White Satin Used for Covering and Inside Is Arranged to Hold Tiny Toilet Appurtenances for Child. FOR BABY'S ERE is an Easter egg for baby, - practical as well as daintily sug- gestive of the season. The egg is covered on the outside with white satin and is trimmed with bands and bow knots of white ribbon, tiny Kewples be ins tied,. Into ribbon rosettes at the y-WJ-. j w - rwvw. N EW YORK, March 20. (Special.) Mrs. Thomas Bloodgood Feck is one of the most beautiful women in New York society. She was Elinor P.' C. Lewis before her marriage and her home was in Philadelphia. Mrs. Peck has Just announced the engage rnent of her daughter, Frances, to Vivian Egleston. of Chicago. Mrs. Henry Barlow, a recent bride, was Nadine Arents and she is the daughter of Mrs. Charles F. Adams, of Brooklyn. She is less interesting than her clothing, however, for Mrs. Bar low was one of the first of the young women of New York society to wear at the altar the new style short wed ding gown and the veil draped from the back of the hat. In these gar ments it is possible for a bride to look pretty. The latest freak of high society is the animal dinner. Mrs. George Austin Morrison, whose home is on Central Park West, has introduced it. Mrs. Morrison's guests arrived for dinner the other night and without previous warning found themselves Introduced to a large cage where dinner was served. Then to each guest was as signed the responsibility of making a noise like an animal. Oh, it was-just too original! The animals were fed on tin plates and their diet was meat not raw, however. The Queen of Greece was formerly Princess Sophie of Prussia and is a sister of the Kaiser. For this reason as well as for political reasons King Constantino is making every effort to keep Greece out of the present war. The Duchess of Devonshire, wife of the largest landowner in England, Sl EARLY FRENCH STYLES ARE NOW REAPPEARING Little of Louis XV and Louis XVI and Great Deal of Second Empire Fashions Are Revived for Spring. A LITTLE of Louis XV and Louis XVI and a lot of the Second Em pire is the receipt for the first new Spring modes, with their fitted bodices and their flaring skirts. There were many full skirts in last Autumn's importations those modes that were made for the season at Deauville and were never worn and now the early Spring importations, known as the Riviera models, show still fuller skirts and more fitted waists than ever. Where four and five yards, was considered a very full skirt hem in an Autumn and Winter model, it is no longer ultra. From six to 12-yard skirt hems have already been brought over from Paris. You might think they would look like crinoline dresses, but they do not at least not yet. This is because they are cut circular or gored, as a rule, in the firmer ma terials, and are shirred and gathered at the top in the more filmy net or chiffon models. They are often stif fened at the edges by a piped cording which holds them in pretty godet folds, or sometimes a three-yard drop skirt has a six or seven-inch horsehair lace that holds it out at the hem and makes a support for the outside skirt and holds it out in the correct bell shaped flare. The waistline is nipped in and is at FIRST EASTER. larger end of the egg. Inside is a puffy lining of pale blue satin, or pink, if one prefers, and there is Just space to hold several useful toilet appurte nances for his or her babyship; a tiny hair brush and comb, soap box and powder puff box, all of blue or pink pyroxylin to match the lining of the Easter egg.; , . . . t. 4U.,-Sli : , I V l it I at TP Z u? : k w V 'V l r ?" 5 - 1 - mm Queesz oJ Greece, Victor Chiistian William Cavendish, is devoting all her time to relief work its proper place that is to say, rather high. The bodice does not stop here, however, in many of the models, but extends down below the waistline. It is in the front of the fitted bodice that the straight front effect of the Louis XV and XVI modes show, for, as In one model shown the bodice is boned just as a corset of that time would be. These supports are farther apart at the bust than at the lower corset edge, forming a fan-shape. Fringed ruchings, made of the ma terial, are seen a great deal on the new models, outlining square and triangu lar decollete, sleeve edges and skirt hems. Lace is of the cobwebby sort and seldom white. Cream, ecru, cream embroidered with ecru, and ecru em broidered with gold or silver are noted about the decollete and skirt They are especially charming with the new colors that are neither light nor dark and are rather subdued in tone. While there are a few puffed sleeve models, sleeves as a rule are scant ruffles or lace falling over the arms, not quite to the elbow, or little lace festoon draperies that cover only the top of the arm. Even the afternoon dresses often lack sleeves, beyond this slight concession. Sleeves like this come under the rule of extreme and fashionable elegance in dress. In other dresses long gathered sleeves of matching chiffon cover the arm. You cannot be too careful about pro portioning your figure correctly in these new flaring skirt fashions. Stout women as a rule cannot wear their dresses too short. - Even at six inches from the floor it will be necessary to have the design marked by a propor tionately high waistline, to give the suit or gown a proportionate length with' the waist. There is a good deal of architecture about dressing, anyhow. The same skill in proportioning a building is necessary to adapt a new model to each type of feminine figure. Most women today have bodies that are too long and limbs that are too short. This Is a much harder problem to solve satisfactorily than that of being fat or thin. ,The old Greek idea of beauty gave one-third to the end ot the body omitting head and neck, one-third to the knees and the last third from the knees to the soles of the feet If you look in the mirror you will see how near you are to the Greek idea of beautiful proportions, and the nearer you can get to this even a long dis tance off. by clever juggling of your suit or dress lines the more errectlve ly dressed you will be. Gold Lace Being; Used on New Dancing Frocks. New Boudoir Capa of I.ace aad Net Arranged With Snap Faatenera In stead of Elaatle Band. A GREAT deal of gold lace is being used on new dancing frocks for the after-Easter season not the substantial gold lace that one as sociates with uniforms, bat airy thread ace or the customary sort. Interwoven with gold threads and sewn with gold spangles and sequins. This sparkling lace usually appears on the bodice of ittle dancing frocks made ot pussy willow taffeta or pale tinted goldenrod satin; short, puffedBleeves have gold laca frills or the round 1830 decolletaga a bertha-frill of gold lace. One charra- ng dance frock of peacu colored pussy willow taffeta has tiny frills of 5 - C Duchess- of for the English aoldiera who were wounded at the battlff lelds. The) Duchess was formerly I.adv Evelyn Fitzmaurlce, eldest daughter of th fifth Marquess of Lnndrxlowne. and has two sons and five daughters, llrr hus band succeeded to the title in ISO upon the death of hla uncle. Soma of the Duke's finest estates and homes have been thrown open to the care of the wounded. gold lace all the way up the gathered skirt from hem to belt. New boudoir caps of lace and net hava a clever contrivance that makea them wearable with the hair dressed for the day. or loosely twisted up early of a morning. The ordinary elastlo Is omitted, for though this elastic band may be Just right when a cap la worn in bed. or before the coiffure has been arranged. It is often tight and blnd ing when the cap Is donned over a com pletely arranged coiffure. In place ot the elastic there are three snap fasten ers Inside the edge of the crown and by means of these snaps the cup may be adjusted to fit tha head comforta bly. The moat convenient ' veils ara thoaa with an elastic run through the upper edge. The large veil may bo adjusted in the twinkling of an tye and lis lower edge will fall with perfect graca over the shoulders. Soma of tha new veils In flladora and hexagon weave fall in deep points at the edge, the longest point coming in front. These veils are exceedingly graceful and add inexpressible stylo to a alinpla cos tump. ON SISTER'S FACE Fiery Red. Itched and Burned. Scratched Incessantly. Broke Out on Entire Body. Used Cuticura Soap and Cuticura Ointment. In One Month Healed. 10 Hazel St., Chlco. Calif. "Whan my liter was a few weeks old a raata cam out on her face. It (ot worse and when about six month old It was proaouaosd to bo weeping eczema. Tha breaking out was unsightly at times. It looked as tttouck the blood was going to bunt through the akin. Where aha rubbed, tha akin would peel off. The water cama through tha akin. When the ecxema was at its worst her face was fiery red. It Itched aad burned great deal and she acratrbed at It laceesanUy. She would turn in her sleep aad scratch and rub her face. At tha ago of ten months It broke out on her entire body. We used medicine, soma of which was so strong aha cried whan It was put on. When aha waa a year old wa got Cuticura Soap and Ointment and used them on bar. Tbey began to do wonder. With one treatment aha wa perfectly unproved and In a month sha was completely healed." (Signed) Mis Loose Biota, Juno 26. 101. Sample Each Free by Mail With 32-p. Skin Book on request. Ad dress post-card "Cuticura, Dept. T. Boa ton. Sold throughout tha world. II SKIM OF BHUTT IS JOT rOBCYfH Dr. T. FELIX GOURAUD'S ORIENTAL CREAM OR MAGICAL BEAUTIFIER moTTn Tn. TStuv plea. Freckle Motii pwtchf.Hti ml Skin Diarasr. and every tlemi-1. on beauty, und de fir deintioa. It bu Stood the trstof 66 yea r. and U Mft barmlesa we tmum it to b lure it w properly made. Ac cept bo counterfeit of AimiMr asm. Tr. fc. A. 6arrc Hid to ldy of the ban turn a patient):' A you ladies will war them, I re commend 'wNtmnI'i CraaaV the least harmful of all the akin prepanition." At druiiciala) and Department More. fvt I .ipKJaf 4 -Sin, fnpt. 37 irut Jimi SUU UNSIGHTLY
