0 TlTE SUXDAT OREGOXIAN, PORTLAND, SEPTEMBER 12, 1915. MOUSE GRAY MODEL WITH SPLASH OF ORANGE IS GREATLY ADMIRED Soft Tones With Daring Effects Are Found -to-Be Immensely Popular Felt Hat With Chin Strap and Cockade Gives Chic Effect and Buttoned Boots With Light Kid Tops Lend Smartness." I i P I f ft-: I til sv Sy 1, i: , ! 1 r r? J-ic- ONE of the prettiest frocks of the Autumn, surely, is a model of mouse gray indestructible voile with trimmings of pussy willow taf feta in sel f tone, cream lace on the bodice and motifs of bright oran&e ilk embroidered at front and back of girdle. The points on bodice and tu nic suggest Paquin, though this frock is an American achievement. . Careful etudy of the lines obtained by ar rangement of points in the bodice will be worth the while of the woman who plans her own costumes, for this frock should prove becoming to either a slen der or a. stout fiprure. New to the minute, and graceful be sides, is this I all frock of navy blue pussy willow combined with gabar dine of the same shade. The pointed overskirt is laid in pleats which run up into the princess bodice and large buttons serve to hold down the pleats and accentuate the princess sugges tion. The upper bodice overlaps the princess panel in bolero ei f ect and with the simple collar and cuffs lends the frock a severe note, despite the gay, pointed overdress. The gay little felt hat with its chin strap and cockade is immensely chic ; and so ,are the boots with their buttoned tops of lisht kid. A frock that should give good service for general wear all through the Au tumn js of dark brown goldenrod satin and the style is simple, yet distinctive. The inevitable princess eifect is mani fest at the front and an individual note is given bv the oollar and revere which outline only one side of the surplice bodice, the collar on the opposite side overlapping a wide revere of the brown satin. embroidered-1 ike cuff 5 and girdle with bronze metallic thread and wool yarn. A velvet sailor with one of the new droopinar coq feathers and trim buttoned walkmsr boots complete the costume. : ' .: . ... - V.: - "lit ll 1 1 Answers to Correspondents VY LILIAN TINGLE. rORTLANP. Cr.. s jt. ti. Am always looking vour Hiis.vcrs in the Lailv and Sundav tTvoman, as iiiov are 50 helpful, and believe more housewivea or "domestit' s (retartcs ' w ouKl sul-scribe for same it they were always sur to find a pace de voted to romestic sU-noe. as thia is ttie lli-M thtnic 1 look for. May J trouble vou fur some recipes for preserving cna cac.nmsf apples, apple -butter and marmalade or any kind of recipes you misht have, as 1 bavt- so many apples this vear and would like to put them up for Winter use. Have you also a reoire for pear and pine apple marmalsd-? Thanking you. 1 hope to see this rai soon. m km. t. M. UOGKPTIONS for making apple jelly, rich apple preserves and apple butter were given August 8. Possibly you could "obtain that number from the business office of The Oregonian. 1 think I also gave a recipe for pear and pineapple marma lade quite recently. Pear and pineapple marmalade Pare 1 apple. Cook until soft, in barely enough "water to prevent burning. Run through a sieve. Add an equal amount of sugar, boil until thick and put up in jars or glasses. Cover with pa raff in e. When cold it should cut like cream cheese. Lemon of orange juice may be added while cooking if desired. - Preserves similar to 'either of the above can be made from the apple pulp from which part of the juice has been drained for jelly-makingr. Candied apple slices Make a syruf of two cups of sugar to one-half cup of water. Pare and cut into eighths sounl Yellow Bellflower apples. Boil sugar and water until a rich syrup is formed. Then add the apples and simmer until clear. Take up carefully, lay on plates and let dry in the sun 12 hours. Roll in sugar. Treat in this, manner for three or four days, then pack in glass jars. The apple slices may be flavored with ginger or lemon, if desired. Plain apple butter Pare, core and slice the desired quantity of apples. 0011 sweet cider until it is reduced one-half. While the cider is boiling add the apples. " Cook slowly, stirring constantly. When it begins to thicken add one cup of brown sugar to each two quarts of butter. Boil until it remains in a smooth mass when a little is cooled. About a bushel of apples to a gallon of boiled cider will be found right proportion. For "light" housekeepers who may want to make a small quantity of ap ple butter, the following proportion may be useful: To one quart of sweet cider use four large King apples, cooked, add a half cup of brown sugar and boil down until thick. Watch care fully, and stir constantly, as it scorches easily. Following are suggestions for canned apples: Canned apples Prepare apples in any way desired, whole or halved, quartered or sliced. Pack jars full. Fill with hot water. and put on covers loosely. Have wash boiler ready with slatted bottom or piece of heavy wire screen to set jars on. Place jars in boiler so they do not touch each other or the sides of the boiler. Put' in enough warm water to come up to about two inches on jars. Put oi cover and bring to boil. Boil gently 20 minutes, lift cover from boiler, allowing steam to escape. then clamp down covers, allowing no air to enter the jar. Let jars stand in water ten minutes before removing. This is especially desirable for saving fruit that would otherwise go to waste. They may be prepared in any way de sider and sweetened to taste when wanted for use. Canned pie apples Inferior fruit may be used for pie apples, by carefulTy cutting away all bad parts. Make a syrup of one cup of. w-ater to eacn cup of sugar. Pare, core and slice apples. Cook in the syrup until clear. Pack closely 'in jar. fill with the boiling! syrup and seal. Any tart apple may be used. j The Department of Agriculture gives; the following directions to canning clubs and suggests the canning of wind fall apples, whole or sliced, to prevent waste. Large cans are recommended for this purpose. Windfall apples For the canning of whole apples, select firm, not overripe apples. A great difference in the canned products will be noted in the different varieties of apples. Recipe below Is intended- for firm and prefer -jably tart varieties. Some varieties will require less time and some more. L:c perience will teach adjustment of time. Remove blemishes, cut out core. Blanch for one or two minutes in boil ing water; plunge in cold water. Pack in glass jars and add thin syrup. Place rubber and top and partially tighten. Process 20 minutes in hot water bath, 15 minutes in water seal, 10 minutes in steam pressure outfit, or 6 min ites in pressure cooker. Remove jars, tighten covers and invert to cool. Apples canned in this way will elim inate the enormous waste and will make this product available for apple salads, dumplings, breakfast apple dishes, ap ple potpies, baked apples, apple pud dings and trimmings for pot roasts. Sliced apples for pie filling Peel and core. Slice, scald one minute In boiling water: plunge in cold water. Pack in glass and add about one tea- cupful of hot, thin syrup to each quart. Place rubber and- top, partially tighten. Sterilize 12 minutes in hot water bath, 10 minutes in water seal outfit, six minutes under five pounds of steam, or four minutes in pressure cooker. Re move jars, tighten cover, invert to cool. WOMEN WHO APPEAR OFTEN IN DISPATCHES ARE PHOTOGRAPHED Countess of Essex Inherits $500,000 From Uncle Chorus Girl Wife of Wealthy Contractor's Son Involved in An ' " nulment Case Wife of Ambassador to France Helps Wounded. -if; fi CM . A V i a' ' ' 1 mM--, I k ?v Hi. S-fr-s-. yC7. ?ozey TlHE COUNTESS OF ESSEX, one ol I I i , -. 4 and core the pears and cut them in l the fruit to "start" the juice and pre small cubes or slices as preparred. j vent burning. Cover and simmer until Cut the pineapple into dice or grate it, the fruit is tender. Then add the sugar as preferred. Use equal -quantities of j and boil down to the desired thick pear and pineapple and allow one pound j ness. Some makers like a stiff marma of sugar to each pound of prepared j lade ' and others a syrupy one. A little fruit. Make in either of the follow- i lemon juice is something needed to im ing ways: (a) Put the fruit and sugar j prove the flavor Lf both pears and sweet. in alternate layers in a .Kettle, let it pineapples happen to be very stand over night, in the morning let j Apple conserve with raisin it Come to the boil, boil 10 minutes, j t ore and chop one pound of apples, than set aside until next day; do this j Add one pound of sugar, one cup of three or four times until the fruit looks j chopped raisfius chopped rind and juice clear and feels tender. If not as thick i of an orange and lemon. Cook until as you wish, pour off the syrup and ! the apples are clear and the mixture boil it down. Mix with the fruit, boil j thickens like jam when cool, up apain and put up in jars while hot. Apple marmalade Pare.. core and cut "tb ; Add a small Quantity of water to I into small pieces 'any .coarse .grained Eagle CUff, Wash., Sept. 5. I thank you for advice in September 14 Oregonian. 1 did not stir contents of jar as "bther fruits were added. After reading your advice placed frnlts, etc., in kettle and boiled and scaled, but added some sugar. Yours truly. I am sorry the answer was delayed by my absence from Portland. Pre serves that begin to ferment may often be saved by re boiling, and a little ad ditional sugar usually helps their keep ing. Portland. Or.. Sept. 5. Will lou please give the way of using mint in jelly and tell what kind o? mint should be used? I want ed to know for the plum jelly, also crab- apple. I shall watch for this In l he ore gonian. MRS. I. C, A. Spearmint, not peppermint, is the kind used in "mint jelly." The leaves are washed and crushed and simmered with the fruit from which the jelly is to be made. The amount used de pends entirely upon personal taste. Apple jelly combines best with mint, but crab apple would probably be just as good. I do not think, however, th mint would combine well with plum jelly unless perhaps it might be that made from sour, unripe plums, in which the distinctive "plummy" taste is not very marked. The mint-na vored jelly should be rather tart and the flavor of mint quite decided. . It is intended to be eaten .as a relish with lamb or mutton in place of or dinary mint sauce. Port 1 an -J, Or.. Sept. 2. Will you please tell nie what makes my strawberry preserves ferment ? I use half sugar and cook them thoroughly, yet last year I lost several jars and found one of this year's going the same way. The paraffine covering was raised clear off the top and the berries beneath were floating in bubbles. Will you also tell me of something to drive away black auts? When I came back from.! my vacation they were in my cupboard and on my fruit shelves. MRS. O. E. G. "Strawberry preserves made with "half sugar" (presumably one-half pound sugar to one pound berries) would need the care in sterlization and sealing usually given to canned fruit, but not always so necessary with the richer, firmer "equal weight" mix tures. Mere covering with paraffine would not make them air tight, be cause, not being firm, the surface might move from under the paraffine and let in air and micro-organisms to start fermentation. Seal hot in ster ilized jars with airtight sterilized cov ers next time. Possibly if you rebotl your preserves wi th additional sugar you may yet manage to save them. though the flavor will not be so good. Boil and stir la or 20 minutes and taste before you put in any more sugar, as you want to be quite sure the pre serves are "saved" before you lavish anv more trouble or sugar on them. 4-nts are very troublesome and not easy to get rid of. Keep all food tightly covered and do not leave crumbs around. Black ants often have their nests outdoors and you may be able, by watching, to locate their nests and -destroy the eggs by pour ing kerosene, carbolic acid or a boil ing hot solution of alum. Wash the shelves with hot alum water or with a decoction of quassi chips or a 5 per cent carbolic acid solution. Sprinkle powdered lime or borax on shelves and along any cracks. "Ant traps" are made by saturating pieces ol sponge or cotton witn syrup, molasses or a solution of borax and sugar. These are left in the haunts of the ants until they congre gate on the sweet bait, and the sponge fs then thrown into boiling water. "'Old-fashioned" housekeepers claim that ants dislike the smell of cucum ber, wormwood and pennyroyal and. therefore, they leave these herbs or HE COUNTESS OF ESSEX, one ol the best-known of the many titled American women In England, has Just Inherited ?500,000. And if rumors are correct she needed it. Her fortune when she married was not large and her husband's estate is costly to main tain. She has been reported in recent years to "ue economizing. The new for tune comes to her from the esstate of R. Suydam Grant, a member of the New York Stock Exchange. Mr. Grant's estate of more than $1,000,000 after some small bequests are subtracted, is divided between his two nieces, the Countess of Essex and the Viscountess de Breteuil . - One of the younger chorus girls of the Winter Garden is the center of an annulment suit just brought in New York. She is Mrs. Dorothy Gates Herrman, IS years old, and her hus band is Philip Herrman, son of a wealthy contractor. Miss Gates, known to the stage as Dorothy Philips,, was born in Charleston, S. C, in 1897. She is a chum of the chorus girl whom Raymond Belmont married and from whom he is now legally separated. She lived with Mrs. Beimont when sh first met young Herrman. His father hoard of the attachment and visited her with 1 a lawyer to try to prevent the mar riage. But though Dorothy promised to meet their, wishes she and young Herrman were married soon aft.r. Mrs. William G. Sharp is sharing with her husband, the Ambassador to France, the responsibilities of the war period in the French capital. She is de voting much time to supervising the Red Cross work which is being carried on by American women with American money in France. ' Mrs. W. E. Corey is using her chateau in France for convalescent eoldiers. Since "her marriage to the Pittsburg millionaire Mrs. Corey has spent most of her time in France. Mrs. W. K. Vanderbilt, Jr., is a fa miliar figure at all out-of-door sporting ev-jnts, especially horse siiows. She was Virginia Fair, daughter of the enorm ously wealthy Californian who served in the United States Senate for a-time. If one were to ask two wide-eyed kiddies where their father, the Vis count Tiverton is. their answer would be "in the war. The children are the Hon Anthony Giffard, aged 7, and the Hon. Flavia Giffard, aged 3. Their father is the son of the Earl of Hals bury w ho was Lord Chancellor of Eng land under .King Edward. Viscount Tiverton . is one of the many titled Britons risking their lives in their country's service and was recently ap pointed to the aerial branch o the navy. ' cucumber parings or bits of cotton soaked in oil of pennyroyal in the track of the ants, to discourage their visits. 1 cannot speak from personal experience as to this last method, but it appeals to my fancy. Pernaps some reader who has met and conquered ant armies can suggest other remedies. Benje, Wash., Aug. IS. We have taken The Oregonian for a number of years and have until recently lived at Rainier, Oregon, and I' have always enjoyed looking over your recipes and missed the chocolate roll cake and filling which would like very much. Will you piease rend me -a. good recipe for hot- takes, to be made with sour milk? 1 have several, but none. that Is good. I am sending you a stamped envelope 1'or private replj. .MRS. C. C . I hope the following is the recipe you want for chocolate roll and filling: Chocolate Roll. Three eggs, one cup granulated sugar, one-fourth cup boil ing water, two squares grated choco late, two tablespoons crisco, one and one-fourth cups sifted flour, one-half teaspoon salt, one-half teaspoon soda, one teaspoon cream of tartar. Sift the dry ingredients. Put the crisco in a bowl with the chocolate, pour on the boiling water and beat to a cream. Beat the sugar and eggs with a Ladd or Dover beater, until fluffy and light colored; then beat them into the choco late. Fold in the dry ingredients. Bake in a sheet in a moderate oven. Turn out on a damp cloth, spread with marshmallow filling and roll up like a jelly roll. Marshmallow Filling. Two . egg whites, two cups sugar, one cup water, 18 marshmallows, one teaspoon vanilla. Boil the sugar and water to the very soft ball, then beat it gradually into the whites of eggs. Beat in the marsh- mallows while the mixture is hot enough to melt them. Beat until firm. but fluffy. It should be cool when put into t he roll, or it will "run." Keep covered with paraffine paper in a cool place until the roll is ready. A little knack is necessary in making ne icing and in rolling; so do not be discour aged if you do not have perfect suc cess the first time you try it. Sour Milk Griddle Cakes. Two and one-half cups flour, one and one-half teasooons salt, one egg, one and one eighth teaspoons soda, two cups thick sour milk, one egg. two tablespoons melted butter, two to three tablespoons of sugar, if liked. Mix and sift the flour, salt, sugar and soda, add the sour milk, and well-beaten egg, fold in the melted butter. Cook on hot griddle lightly greased. Cook on one side until the edges are firm and the batter well puffed and full of bubbles, then turn and cook on the other side. Do not turn again. The sugar may be omitted, if you like, but the slightly sweetened cakes tend to brown better. Much depends upon skill in hand ling the griddle. Sifted bread crumbs soaked in the milk and substituted, for part of the flour will help make nice light cakes. Baker, Or., Aug. 26. Is there a successful way to dry . corn on the cob at home? .1 mean without cutting the corn off. If so. please give directions in The Oregonian and greatly oblige. A. B. S. Following are instructions for can ning corn given by the United States Department of Agriculture: "Hot water bath'' means the ordinary wash boiler and rack arrangement in which the jars are placed after filling. The steam cooker is safer, but is not al ways .available for domestic use. Canned Sweet Corn (on the cob) Use only very fresh - young corn. Blanch in boiling water 10 to 15 min utes, according to - ripeness, size and freshness; plunge in cold w-ater. Pack, alternating butts and tips; add just a lttle boiling, water and one level tea- spoonful of salt to each quart. Place rubber and top and partially tighten. Process 180 to , 240 minutes in hot water bath, one and one-half hours in water-seal outfit,' 60 minutes under five pounds of steam, or 40 minutes in pressure cooker. Remove jars, tighten covers, invert, and cool. Heat up for table use in .steamer, not in water. Sweet Corn (off the cob) Same as above, . except cut from ear . after blanching. Pack and fill jars writh boiling water, adding one level tea spoonful salt to each pint. Proceed as above. Vancouver. Wash., Aug. 11. Some time ago 'Widow Farmer," of Corvallis, pub lished in The Oregonian a recipe for open canning of peas. I have canned peas and beans in this manner, but would like an in dividual recipe for crn, on and off the cob. I have found corn much harder to keep than other vegetables. Thanking you. SUBSCRIBER. Note the answer given above. Corn cannot be canned successfully by- the "open-pan" method. Vida, Or., Aug. 12. I see by yesterday's paper that you gave recipes for- pickles in Sunday's paper, and we had the misfortune to Jose our paper. You see, we live up here In the mountains and our postmaster quite often makes a mistake and puts our paper in some other person's sack and usually that y the last of it, as no oik near here takes The Oregonian but us. I don'l know how t shall be able to get that number. and that was just what I have been par ticularly watting to see corrte out, for I had hopes I might learn something to help me solvo a problem that has been annoying me no little for the past two seasons. My trouble Is that my pickles wilt or wither after thy stand a few days. I have the best cider vinegar and make them up Just as I always have done, but never had that trouble before, but neer had cider vinegar to use altogether. If you think the Sunday paper will be what I need will vou mail It to me? Thank ing you for 'all favors. L. C. I will try to have that pickle article forwarded to you. I forget whether it does or does not answer your, ques tions. If not, please write again. Your-vinegar is possibly at fault. EDUCATED WOMEN NEEDED Growth of Institutional Life In creases Demand for Managers. OREGON AGRICULTURAL. COLLEGE, Corvallis. Sept. 8. The modern com munity is becoming more and more de pendent upon institutions. Data gathered by the Oregon Agricultural College indicate a larger use of in stitutional homes, co-operative board ing establishments and community centers in the lite of modern com munities. Hospitals, sanitariums and asylums are given an increased share In the responsibility of caring for that part of humanity whose interests are best served by these means. Even In many schools and other educational in stitutions the school lunch has come to be an important economic factor, while a larger use is being made of club, fraternity and dormitory facilities by students living outside their homes. It has also been shown that women are taking places as administrative and executive leaders of these insti tutions. The services of women spe cially skilled in the technicalities and the management of these . institutions are constantly sought by boards of directors and other officials. It is to these educated and trained women that recourse is had in the preparation of menus of balanced and attractive diet, for days in advance. And along with these requirements is demanded ability to attend to the buying of the insti tutional supplies of the right kind and varieties to compose the diet, not neg lecting the economical use of the purse. Yes. Positible. SometimcM. - Atchison Globe. It is also possible, sometimes, to get an automobile before one can afford it. How Any Woman Can Remove Hairy Growths tBeauty Culture.) It is no longer necessary for a woman to visit a beauty specialist to have su perfluous hairs removed, for, with the aid of a plain delatone paste, she can. In the privacy of her own home, re move even a stubborn growth in a very few minutes. The paste is made by mixing some water with a little pow dered delatone. This is applied to the hairs and after 2 or It minutes removed and the skin washed, when it will be left clear and hairless. Go sure to I ouy real delatone. Aav.