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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 7, 1915)
8 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- r 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 necessary. 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 vr uaf!ri 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 year. 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 OF OFF FIGURE -Trim miag it mm 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 your recipe. 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. -Please adr:sa 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 ticular line: 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 over night. 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 w?y. 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 other ingredients. 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 baking. 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 ents. k 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 once. 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. 9 urups. 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 LIVING JcODM : tov-- "t0rfCH T:054'-O 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 ooutnern caiiiornia. 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 to live. 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 business world. 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 homes. 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 ; lfU 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 enrod satin. Room Partly Occupied. Seattle Star. 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 derclothing, sir. BATHI B 5ssaJ DUr!rWlriS ll !rri ; I n Bungalow. 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 metal lath. 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 orange, ' 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 age. These cheery prints brighten up the plain walls, plain woodwork and plain Opera Bag Swings Krm Twa Handles. 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 and convenience. 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 spores. . 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, thick-skinned forms. 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 these. 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 Hy menomycetes. P'.if f-bnlls :ire to be looked for not only on the ground but !o on stumpe) and decaying wood.