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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 7, 1915)
THE SUXPAT OKEGOMAy, POKTLA3TP. NOVEMBER . 7, 1915.
FITTED-IN EFFECT AT BACK
, VELVET WRAP SHOWS
Attractive Opera Coat Is in Rich American Beauty Shade, Lined With Nattier Blue Satin Nocturne
i of Fur Is Dainty Rather Than Lavish Another is Joffre Blue Panne Velvet.
Ilk fflv I 14 H'.;-j?i -1 ikHL,
,?f: ,: I ;li If n - H . I f ft
THK fitted-ln effect at the back of
a velvet wrap is a happy idea, for
the lines of the figure are grace
fully denned, while at sides and front
the wrap is a comfortable," easily
donned opera cloak. The material is
velvet in a rich American Beauty
shade and the wrap is lined with Nat
tier blue satin nocturne. There is fur
trimming, though the touch of fur is
dainty rather than lavishly expressive
of expense. The wrap is trimmed
with ornaments and buttonhole motifs
made of velvet cording in the Amer
ican Beauty shade.
Described is a wrap for the woman
who occupies a Beat in orchestra or
dress circle, where costumes, though
formal, are not as distinctly "grand
toilette" as the opera box demands.
The graceful coat of Joffre blue panne
velvet and the metal cloth is matched
by -a -Joffre blue velvet hat and both
wra and hat are trimmed with black
fox. The third feature of the cos
tume Is a Joffre blue velvet bodice
which drapes itself over a skirt .of
flesh pink indestructible voile. Black
slippers and flesh pink stockings com
plete the color scheme.
Velvet is the approved wrap ma
terial this season and white velvet is
generously gathered to give the pretty
rlare in this opera wrap for & de
butante. With the rich white velvet
broad bands of .beaver fur harmonize
pleasingly. Like so many of the even
ing wraps for younger women, this one
is lined with flower printed pussy wil
low silk a nosegay design of forget-me-nots
and heliotrope scattered over
the white ground. Beneath the wrap
is revealed a short opera and dance
frock of pale pink satin debutante.
Answers to Correspondents
BY LILLIAN TINGLE
GRESHAS1, Or., Oct. 25.--Wlll you please
tell nie throuich the cotumm of next Sun
day's OreRonlan 'how to prepare a new
drainboard at kitchen sink for use.
Whether to use it as the carpenter has left
It or put on some preparation of oil, etc.
This will ereatly oblige one of your ad-
V the board is quite unfinished you
you should first apply a prepared
oil filler," obtainable at any paint
shop. Give two coats, rubbing it in
welband letting it dry thoroughly be
tween each application. Then apply
two coats of boiled Unseed oil. If the
board has been treated with filler by
the carpenters, then the oil only is
PORTLAND. Or., Oct 21. Win you kind
ly Riva me a recipe for making a good floor
- i naa one out nave lost It.
MRS. E. E. K-
An authority on wood finish assures
me that it is waste of time to make up
a Homemade" floor wax. as the best
commercial preparation is greatly
superior in quality to any homemade
kind, and the latter has not even the
auvantage of costing less. I am enclos
ing the name of a good commercial
prepared wax in your stamped en
velope. but it is not possible for me to
send recipes by mail. Following are
two "homemade" waxing mixtures. The
first is intended for use where it is
desired to clean and polish at the same
time. It should not be used on arti
ficially stained floors. The third is for
ordinary polishing and may also be
usea on rurniture.
Wax mixture No 1 One pound wax,
V ounces laundry soap. 2 ounces sal
sola, $ quarts boiling water. Cut the
soap and wax fine, put Into the water
iil.a kettle and stir until dissolved. Add
the soda, take from the fire and stir
until cooL . Keep closely covered. When
wanted lor use heat as much aa von
need over hot water, remove from the
fire, and add an equal quantity of tur
pentine. Rub In while warm, then
wipe oil. then . polish, doing a small
portion at a time, using two woolen
cloths for applying and polishing, and
wiping off the soiled cleaning mixture
with cotton waste or cotton rags. Keep
me mixture away irom name while
aaoing me turpentine.
Wax mixture No. 2 One pound wax
one pint turpentine, one gill alcohol.
s-oiien tne wax over hot water. He
move from the fire, beat in the tur-
mi. ' .- ": :.:-'.S6.
jj 7 """'L
lit . ". ;W4'r
lit '4 fifrf- I
III V 1 " 4 t
J n tHLSs
A a VSxy
pentine and add the alcohol last. If
a soft finish is desired for floors sub
stitute paraffine oil for the alcohol.
Tin dt i . vn r . r i cn
day'a Oregontan I noticed an inquiry from !
1,1 1 b. a. I-. a. umnR ior recipe or mumus
grape Juice. A recipe recommended by the
United States Department . or Agriculture
was given ip answer.
While the recipe -given is no doubt good.
It is rather long and complicated, requir
ing a double boiler, thermometer etc., be
sides having the grape juice setting around
24 hours to settle.
I am Inclosing a recipe which I know Is
good, and is much simpler than the one
above referred to. I bottled more than mo
quarta this year and nearly as much last
Kindly publish in Sunday's Oregonlan.
L. S. W.
The recipe you give is the same (ex
cept in wording) as one of those given
last Sunday. It Is, as you say, quite
good in its way and comparatively :
easy to make. It lacks the delicacy of!
flavor of the pure Juice made by the
method recommended by the Depar
ment of Agriculture, and the additio
Jy J O
of sugar would not be satisfactory for
all tastes or for all purposes: but Is
n.utte nice for ordinary drinking. The
editor expressed no doubts, at least
not in my hearing. Thank you for
To Make Grape Juice.
StAra rl voah rr r i . t- .Mil I n kha.iwI.
V" " " " e,i'.o. - cuvus"
ater to cover grapes: dip grapes out
with strainer and crush them; put back
Into same amount of water: bring al
most to a boil to soften grape: press
out Juice to every quart of Juice add
one-half teacup of sugar. Boil about
z or 3 minutes, or Just bring to a boil;
bottle hot, same as fruit. Put cold cloth
on bottle each time and you will break
fewer bottles: boil corks to soften them
push corks In about one-half an inch,
No sealing Is required. When opn-
! ing grape Juice
dilute with equal
amount of water,
PORTLAND, Or.. Oct. 25.
t j through The Oregonlan how to make light,
feathery buckwheat cakes. Also the com
on I mon hotcake, made of white flour. 1 ex-
perience difficulty In obtaining the light- !
Thanking you for any information von
may give. c. ii. C.
The lightness of buckwheat cakes
and ordinary hotcakes depends more
tnan a little upon "knack and know
how" in the baking. Of two different
people, using the same recipe, one may
turn out light, feathery cakes and the
other depressed and depressing slabs
of batter. You might get a skilled
friend to "stand over you" while you
are baking the cakes and show you
just how to manage your griddle.
The following is a recipe for buck
wheat cakes, given me by an Ohio
friend, who is an expert in this par
Ohio buckwheat cakes Mix a per
fectly fresh yeast cake with lukewarm
water in a crock having a well-fitting
lid. Add a little salt and buckwheat
flour to make a drop batter. Beat thor
oughly and let stand in a warm place
When the mixture is well risen, take
out a portion and put it into a bowl.
Cover the crock and set it away in a
cool place. To the portion you wish
to use add one-fourth teaspoon soda,
one pint of the mixture with flne sifted
bread crumbs or a little flour and luke.
warm milk to make a "pour batter."
Flavor to taste with sugar or molasses
and bake on a hot griddle in the usual
The "stock'," batter may be kept in a
cool place all Winter, with ordinary
care1, more buckwheat and water being
added" from time to time. Usually no
more yeast la necessary. The flavor
is said to improve with time. Nothing
but buckw'heat flour, lukewarm water
and salt should go into the crock. Never
add milk to the crock batter hut take
what batter you need and ad J It to the
Here is a "short method" recipe, but
my Ohio friend says the flavor is not
nearly as good: -
Buckwheat cakes. No. 2 One-third
cup flne. dry, sifted bread crumbs two
cups scalded milk, one-half tea on
salt,, one-third- fresh compressed 'ist
cake, one-half cup lukewarm v ., ier,
about one and one-fourth cups buck
wheat flour, one tablespoon molasses,
one-fourth teaspoon soda. Pour the
scalded milk on ie crumbs and let
soak until soft ami lukewarm. Add the
salt and the yeasl. softened i.i the luke
warm water. Add buckwheat flour to
make a medium pour batter. Let rise
over night. In the morning stir in the
molasses and the soda, dissolved in one
tablespoon water. If you should, in
your zeal, "beat all the life out of the
batter." let it stand a little in a warm
place before baking. A trial cake will
show you whether you have the right
consistency. Too thick a batter makes
"stodgy" cakes and too thin a batter
makes heavy ones, because the gas
escapes from the bubbles too easily. A
coffee pot with a spout is an excellent
thing for the neat and easy pouring
of batter upon griddles.
JPollowing is a reciDe for nnito ntia.
factory sweet milk griddle cakes. Do
not mix until the last moment. Add a
little more baking powder if the bat
ter goes "dead" before you are through
The exact amount of flour will vary
a little. If sour milk rnkp arc pre
ferred, use slightly less flour and sub
stitute one and one-eighth level tea
spoons soda for the baking powder and
one and one-half tablespoons molasses
for the sugar.
Plain griddle cakes About three
cupa flour, one and one-half level tea
spoons baking powder, one teaspoon
salt, one-fourth cup sugar, one well
beaten egg. two tablespoons melted
butter. Mix and sift the drv ingredi
Beat the egg thoroughly add th
milk and mix with the dry Ingredients
to a smooth "medium pour-batter"
Beat thoroughly and add the butter.
Cook at once, dropping cakes of the
desired sixe upon well-cleaned,
smooth, slightly greased hot griddle.
Cook on one side until well puffed, full
of bubbles, cooked at the edges, smooth
light brown underneath, but still quite
soft In the middle. Turn and finish on
the other side. Do not turn more" than
Bread griddle cakes are Hiriit
rather more digestible than the ordi
nary kind. They also afford a good
way of using dry pieces of bread.
rreaa griaaie cakes hvj th h-.a.
thoroughly dry, crush or grind it and
Rift through a medium fine sieve as for
"fine frying crumbs." To one and one
half cups fine, sifted, dry crumbs add
one and one-half cups scalded milk and
two tablespoons butter (melted in the
milk), soaking until the crumbs are
soft. Add two eggs well beaten, about
one-half cup flour, one-half teaspoon
salt, one or two tablespoons of sugar.
.i imiso. ana tour level teaspoons bak
ing powder. Sift the dry ingredients
together. Cook as above.
PORTl.AVn Or- 1t O Ti , .
oney noiwM, which you published In Sun
day s OreRonlan, was not the desired one.
The oriRlnal recipe contained the follow
ing Ingredients: Sugar. honey. whites of
eggs, blanched almonds and pistachio nuta
particular recipe? MRS. A. T.
The two recipes are almost identical.
Substitute one cup blanched almonds
and one-half cup or less pistachio
nuts lor the walnuts In the recipe
given last ounqay.
WALLA WALLA.. Wash.. Oct. 28. Will
you. at vour earliest conveniece. publish a
recipe for asnlc jelly. Also kindlv tell me
what asple is a herb or a flavoring ex-
kimi., aim i'c i can purcnase it anu
oblige an appreciative reader?
Mrs. E. R. S.
"Aspic jelly" means "simplv a clear
meat-stock Jelly, usually slightly acidi
fied with lemon juice. Taragon vine
gar and sherry are used In flavoring
some "aspics." Aspic is not the name
of a herb or flavoring.
Stiffen any good. perfectly clear.
weii-navorea nouillon or consomme
with gelatine (as If you were making
ordinary dessert jelly) and flavor to
taste with lemon Juice, taragon vine
gar or sherry. A bit of bay leaf, a
ciuve or iwo ana a snrea or lemon rind
are also gooa. -
Use either meat stock or a clear rih
stock, similarly treated, for "salmon in
aspic or similar fish dishes. It is oc
casionally colored, but more usually
ciear amber tint. Make it slightly
tiffer than ordinary Jelly when It has
to noia up moulded nsh meat or vesra
tables, and make It extra firnyin hot
" - 'i.i waiiicu ior garnisn-
lng only, as In fancy blocks, cut leaves
or cnoppea guttering masses.
ChlCken aSPiC iS mOll Claar atrnna
chicken broth, made slightly 'piquant
vnn lemon juice, et cetera, as above,
and stiffen with gelatine. Whipped
ou .eimuar in metnoa to lemon
sponge) Is sometimes used with savory
salads. Write again if you need a
typical detailed recipe, but I think
mese suggestions will meet your needs.
Remedy for Peraplrlnsr Haada Given.
For the hands that perspire apply this
lotion iirst: Cologne, four ounces;
tincture of beladonna one-hair mmx.
When you have rubbed this in until th.
moisture is absorbed, powder with orris
root or talcum powder.
If the perspiration on the hands is
excessive from nervousness, bathe thor
oughly with this astringent lotion sev
eral times daily: Rose water, six
ounces; elderflower water, two ounces;
simple tincture of ' benzoin, one-halt
ounce: tannic acid, 10 grains.
If the hands and arms turn unusually
red under the excitement, try thia liquid
white, which will hide but will not re
duce the redness: Pure oxide of xinc,
one ounce: glycerine, one dram; rose
water, iour ounces; essence of rose.
Sift the xinc, dissolving it in Just
enough of the rose water to cover It,
then add the glycerine, next the re-
mamaer or tne rose water.
enake wen ana apply with a soft
sponge or an antiseptic gauze. The
skin must be well wiped off before the
nquia dries or It wui be streaked.
Great Britain takes from the North. Sea
enough fish to supply 20 pounds each year
DECORATION OF MISSION BUNGALOW
IS DESCRIBED THROUGH EVERY ROOM
Laura Baldwin Doolittle Tells of Attractive Home in Pasadena Done in Happy Contrasts of Ancient and Modern
With Blaze of Color Here Harmonizing With Subdued Tones Elsewhere.
Ef-p--7"38lo"T-" f- I f 1
5 r . . . UlvsaV'CKl,
---r--iti X a- H 1 M
Floor .Plan ;
BY LAURA BALDWIN DOOLITTLE. ,
(Copyrighted. 1913.) 1
CALIFORNIA, the home of the gold
en field poppy, as a state is cer
tainly the bungalow country and
it calls for Just that type of house.
The sun shines warm and clear, the
sky is intensely blue and in many
places thare Is a glare of sand, so that
with wide, overhanging eaves, many
porches and pergolas give a house Just
the amount of shade that is satisfying.
There are all kinds of bungalows.
big and little, expensivo and Inexpen
sive, mission style, Italian, Japanese,
Moorish, and In fact every conceivable
style to suit the versatility of the
architect and the taste of the patron.
itie California architect comes near
er to originating a true American type
of home than any other in any part of
tne united states. There is Vlistinc
tion and originality in almost every
home found In California, especially in
Pasadena is known .the world ovet
as the city of beautiful homes, where
people of means, leisure and cultivated
tastes for all things beautiful come
There are many beautiful homes in
Los Angeles also, but Pasadena holds
to her ideal of being exclusively a city
of homes instead of a city for business,
and for that reason she had refused
to Join Los Anpeles and thus annex the
HoMey Deelared Na Object.
The people there demand and en
courage criginal work, and thus have
stimulated the architects, artists and
decorators to do their best work. They
want to get away from the beaten
path and are not afraid to try some
thing new and different. They have
wealth and spend money lavishly on
their homes. They are willing to pay
the artist well who will plan and ex
ecute for them something that ex
presses an original conception of their
personality; and it does take money to
carry out originality. Neither the bar
gain counter nor the department store
is considered there. It takes the ex
clusive house furnisher to do their
The California architects have a rep
utation in the East for doing excep
tionally clever work and they have
certainly done some good houses. I
am taking the mission -bungalow this
week as an example. I decorated and
furnisned one similar to thia In Pasa
I i II
LATEST RETICULE HAS '
TWO SEPARATE HANDLES
Bag for Use With Evening Dress Hangs at Side With Arm Thrust Through
Both Cord Loops and Is Elegant, but Practical.
INSTEAD of a single loop of cord,
the new reticule for use with even
ing dress has two separate cord
handles and the arm Is thrust through
both of the cord loops, the large reti
cule hanging at the side. The very
latest type of theater or opera bag, a
capacious affair, very elegant in ma
terial, yet roomy enough to carry
opera glasses, fan, pocket handker
chief, vanity- belongings - and other
trinkets dear to the feminine soul.
A pretty bag Is made of closely
pleated white goldenrod satin, . at
tached in a long strip around, or al
most around, two discs of Chinese em
broidered silk crepe, the colors being
burnt orange, gold and yellow on a
turquoise blue ground.
Fine gold lace is ruffled around the
edge of the embroidery, over the pleat
ed white satin, and there Is a frill of
the gold lace around the opening of
the bag, which is drawn up on the
white silk cords that form the handles.
The lining is of turquoiae blue gold
Room Partly Occupied.
Chumley Jenkins, my man, the
apartments seem less roomy than wnen
I moved into them in. the Spring.
Jenkins Yea. sir. Quite so, sir. But
you are now wearing your Winter un
BATHI B 5ssaJ
!rri ; I n
dena. It was larger, but tthe outside
appearance was much the same. This
is a true mission style, with a terrace
or patio" that is inclosed on three
sides by the house and is the same in
all the Spanish missions to be found
In California. These remind us of all
the past romance and unstinted hos
pitality fcunc there.
- Roof Is Spanish Tile.
The roof of this" house is Spanish
tile, while the exterior is stucco over
You enter a hall from the wide
porch. The woo"d trim is stained gray.
as Is also the living-room, dining
room and den. The rest of the rooms
are finished in ivory white. The walls
in the hall are done in a dull fiat paint
that is velvety and rich without any
luster at all. Thy can be washed
if necessary. These walls are gray
with a slightly stippled effect In rose
and ivory yellow. There ts a good
Oriental rug in the reception hall and
a runner leading back to the breakfast-room.
The overdraperles are of
hand-blocked linen a preen parrot
with blue violet and orange spots of
color a really fetching design. The
linen has stripes in , stencil of yellow
The curtains are lined with sateen
and hung on a square pole with heavy
"square" brass rings that fit the pole
and slide easily. A small tirble in the
corner holds a big bowl of (lowers and
a card tray. In front of one of the
windows is a small, convenient desk,
where one can sign for a package or
write the many little notes that are so
necessary in this busy world. The
chair Is a slender, high-backed one
that does not take up much room.
Putnrlat Cretonne Vaed.
The living-room is gay with Futurist
designed cretonne. When 1 first saw
the startling vivid colorings of the
Futurist designs I wondered where on
earth one could use them, but every
thing has its place and some of these
designs are really beautiful and they
seem to belong to the mission bunga
low, with their Spanish colorings and
In some instances the same designs
that are found in the old altar fronts
of the missions. I have a decorated
leather piece brought from Seville and
its flowers are mujn the same in de
sign, although softened in color by
These cheery prints brighten up the
plain walls, plain woodwork and plain
Opera Bag Swings Krm
r - t
i aiai)aiii.aiisaa)jf3ja n-wnaB8rWW t
I 7 -. lit
HI 'T0 il:
I 3Ks. i f 1 1
I ' ill 'i - - !
I .-infe, rWhTri Btliairw -j A I
furniture and make a decidedly attrac
tive room. The furniture was bought
in the natural and stained gray. The
Californians were the originators of
the gray finish, a gray stain on flr that
baffled other decorators for a long'
time, but it Is now quite universally
used on -the Pacific Coast. The por
tieres are of heavy gray linen, with a
band border of the cretonne. The gen
eral color scheme carried out is mul
berry and green.
The dining-room has a paper above '
the wainscote. a foliage paper in. blue
and gray, with Just a touch of mul
berry. The curtains at the windows .
are plain mulberry linen lined with
sateen. On the floor is a two-toned
mulberry flax rug made of all linen,
beautifully soft in color. The furni
ture here is specially designed, hand
painted, along the lines of the peasant
furniture so much' in vogue now, but
painted toiarmonize with the paper.
Den Lined With Uookcaaea.
The den has low. " bookcases all
around the room and this introduces a
good bit of coor in the many bright
bindings. The walls are a plain gray
and there is a deep wood cornice.
There are several good pictures and
a bust or two of favorite authors.
Several bowls of flowers stand on the
bookcases that give Just the artistic
touch to the room that nothing else
would. The window draperies are of
gray iinan. tne same color as the walls,
with an applique of plum-colored linen.
They are edged with plum-colored ball
fringe. The curtains are hung tho
same as those in the hall and can be
drawn across the windows Instead of
shade. The rug Is a plum-colored
two-toned Wilton, All the furniture la
willow, with plain Egyptian cotton
cushions. There is a large reading
lamp with a green silk shade that
glows at night like an emerald. A
clock stands , on one of the bookcases,
also some choice pieces of pottery. A
few photographs of people and places,
framed and -untrained, add- an intimate
touch of home. Oh. yes! and there arej
several big door pillows for comforta
ble tootrests. This is really a restful
room and a lovely one. The patio is
charming. There are vines over the
walls and a fountain in the center
there is always a fountain even in the
old mission patios. A new, modern ce- '
ment walk takes the place of the old
stone ones, but then one must put in
the modern Improvements and modify
the old styles until they are all that
modern Ingenuity can do for sanitation
Roses, heliotrope and honeysuckles
are ever where and at night, when
seen by moonlight, it is a bit out of
fairyland, the house gleaming white
against the dark blue star-studded sky,
with the purple mountains in the dis
tance. PUFF BALL IS DELICACY
Continued From Page 5.)
is composed of threads with the spores
rng their edges.
It will be noticed that the whole is
surrounded by a skin-like covering,
which varies In thickness and mark
ing in different species. It may be
readily seen that different members of
thia group of plants burst open In dif
ferent ways to allow the escape of the
In some cases Just a hole breaks In
the top and in others more of the top
bursts off. In this section there is no
sign of any gill, so that it could not be
the young egg of any of those forma
which have been described.
These puff-balls are sometimes found
nearly as large as a person's head.
Figure 3 illustrates one of -the larger,
Outer Wall Forma Star.
The peculiar plants in figure 4 are
the Earth-Stars or Geasters. a sort of
a puff-ball. They are surrounded by
two walls, an outer thick one and an
inner thin one. When ripe the outer
breaks into sectors and turns back,
giving the appearance of rays of. a star,
and the inner bursts at the top and al
lows the spores to escape. I have
never heard of any attempt to eat
If then we gather these vegetable
balls, which, when split, are white
and without gills, we may be assured
of a perfectly safe meal. These may
be cooked in any of the ways the
mushroom fancier may elect. The
small forms may be washed, scraped,
split and cooked whole. The larger
can be peeled and sliced, dipped in egg
and fried, or chopped'and mixed, with,
eggs for an omelet
Members of this particular group ol
the toadstool family are scientifically
called Gastromycetes. from the fact
that the spores are retained within a
closed cavity until ripe, as compared
with those previously described forms,
which have the spores exposed on gills,
in tubes or on teeth and are known as
P'.if f-bnlls :ire to be looked for not
only on the ground but !o on stumpe)
and decaying wood.