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."
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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.
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"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.
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. 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.