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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 21, 1915)
aat cake llolved In two table apoon lukewarm water or one-half cup home-made yeast. If he latter I uaed alUhtly dlminlah the nuantltr of milk. tcaid the milk cool to lukewarm, add the )rnt. Make a imoolh baiter with other Ingredient, beat very thor oughly. fet in a warm placa to riae until light. Fold In four egg white beaten atlfT. Uake like other waffle. Althotiich four egg are called for In thi old recipe, aatlafactory wafflea DANCE FROCK IN PEASANT STYLE IS ADORABLE DEBUTANTE CREATION Dutch Bodice and Petticoat Are Distinctive Dainty Colonial Costume Is "Little Bo-Peep" Frock, All Frills and Rosebuds La Blancheuse Type of Skirt Simulates Draw n Up Washerwoman's Apron in Fetching Way. FLOWER -BEDECKED DECOLLETAGE LENDS COUNTRY TOUCH TO FROCKS Tufcl. R, ef Priutl Tjp f Co. la- ! Aeropiill bj Filfnr lnderbodic ami Full-Gathered PfltKMl-Ndfr Eraif of rjr. W UIot Silk Adopted From SpanUh Contain. ran b made with three ezga or even two If atrlcl economy be practiced. German wafflea These are usually rather rliher than those I have Riven and are often flavored with K rated lemon rind, and powdered cinnamon. A good imitation can be made by adding these Havering: One tablespoon short ening and one and one-half tablespoon augar lo the cream waffle recipe. Itemctnber that if the Iron I thor oughly heated on both aide it may usually be turned almost aa aoon aa it Is Riled and covered. rortlend. O-.. Nor. I. Will you paraae tell me ill hoar u make nll I Si a'.ao how to r-t a alee soft c-ruat anm baking bread? The cruat of my bread M a nice color but hard; 121 la mere any aay of leallng the oven be to re the bread I put la? Thanking you for much help. I remain, your truly. MR. B. M. I think i erhaps your oven 1 not quite hot enough, so that the crust forma elowlv ai.o la thick and hard. llub Mng the cruat with a little butter when the bread come from the oven also help to five a oft crust. Moat people, however, prefer a crisp crust, not too thick, rather than a soft one. Do you greaae or butter the tops of your loavea after ahaplng and before the last riling? This la Important in secur ing a good crust Apart from a regular "oven heat In dicator" there is no thoroughly Infalli ble oven test: but. for a beginner, the -sooonful of flour" test is often useful. f . ... t. . T""3 ' .--.I ... -i ... 1 V j ' I I i 2 ' ... ! .: ; 1C li ; - A t 1 mm 4 v..v t ? V ' . - '; ?r '. . 1 t u. ' . " v . f $177 " v, :;: v& ' a : V ' ; ' ft1 i , 7 A. tv i '-Hi I t r rt.: r4Blrir .tc.J f re. k IS.,ur.c! o.i t.r rit la form ' , lin. i r rnex!rn Tn.n 4 . t fc .. . M - .ilk . tv.t mtltrmr if jjo : I vrwoia f;1,. t rulor -h-m I. .plirtiair .mfU' n4 ppp roan 4 l I M.t ! fur tn du'l akict drpr r! loo j!!or ri of i(t.il rtr libbou nj CM trm , f'.ri fi. . 'itil lous f ; r u I tt-li'-4 rl wkkhj l f f;rt rt'i4' ! 'Irk !. . ipf I t-xU- of in if1 ---! ) tun.1.4 f (-rfl 6oo r j . (a frn t mAv!i lif?: t I I " f f .r-t.-r .-I ( Ti .lt lc phirt i (-;. 5.4 w -1 l:.04l ef &!' 4nrot t I ptft If:- of r-t. J t ft f -jrjr-bo-i ftA'j ft) f t "- rttk-i i la-- irt-- t - cum!)i t ft mt :-1 M ; s in -T f?-f. will "" I -r4 ir f r--- f-eft p4r vi law m broif rt4 t p piift r"t"l,l ' ft'tfuilr n-4 -iP "- f'oat la ft ft-!-' !- ft rft i r si I ruir'--4 pml fil4 tr.l mbrodr4 ttn p4r anl dri:nftttla. T'.m ivo-ll- ft Jrrrir l --1 a i,((..t i- t ft motii;. nr I- ft-vkfttf roiubk'H wit!) par yellow M'fotv At I frr.r.1 cf oral rM. ll I vrtaiaao. lll t 4-1-lir! tlomt. of rhln- Aniwcrt to Corropondenti r-i-j ri. n v. f N ' t - ! f- Itf I fa.I r r"a ' www m - n -! mv-' 9 i'l m-) ril (at- '' ': 'll '-" t iKM u .- T-" 'r ft.I t l p i ltn rf trvub.t. K It. PKnri:.-! for v-t m tVin.lg .f hoi rk' :r"-'4 In 'hl rolirna J. V .CO .".I l..Ir. r.n. "ilf I twi b- r r- ftj at .ro-iftn!. in t.Itny ftrrTiat ef rai-b mu. or alir fiv-Unrf l ! Jjr 1 r una- riirilllntr. no n-ntlor liow nlnwly It In dl-l. If Ih-rr la noiiKi of It l" ml out lh uair lo form a rup, tahli-li. brliiK hatri"-r. naturally ap- aralaa frrm Ih heritor, ollr-nalured bultrr. Juat oil ami watr-r arparate. Vhr- It l nrr-marir to add any fl- orlnr lluuld to hard aauro It will uaually on found helpful to brat a lit tla lit white or yolk In with the buttr and atiaar. Thia arta (an In mayon nalarl a an "emululf ylnir arrnt." tend. Inn to p-nt thf arimratlon of the lichlrr and hfavlrr rartlrlrn. and to pr-nrrvi- -i crainy conalntrncy. In thft rame way thft arparatlon of ai-lS and oil In Fronrh drcln ran br rvtardrd and a -rrramy ttnitn-y" retained, for a whll by ahaklnir up a mail portion of en it whit ay one teaspoon res to alx or eiitni taoir apovna oll In the mlxlnK bottle with the other Insrxdlrnta. Kucren In waffle making drpendn far more upon aklll and knack In baklnx than upon the formula uned. I And tha. one pupil will make rrlip. drllrloua wafflra at the flml attempt and another will produce loicr. touch, leathery anerlnirna. even whrn both are uxinu batter from the aame bowl. Get a friend to how you "Juat how" to man ipulate th Iron: make a eludy of tem perature and how to reroania lliem. Ion't havi your baiter too thick. FNn'i put too much Into the Irona at once or the batter will not have a chance to expand. Oreaoe Ine Iron vrry thor oughly, but don't let the irrraae burn before you put In the baiter. If you are 11-lna very Mrona bread flour, add a little more ahortenln or aubatltuto a apoonful or two of cornstarch for a correepoodina- amoujii or nour aa in cake making. Following are reclpea for eeveral different tpe of wafflea. each aood In Ita way. If properly baked. 1 hope you may ba urreful with one of them: Sour milk wafflea -Cine and one fourth cui alft'd flour, one-fourth lea apoonful rail, one-half IM-poontuI bak ing aoda. one cup thick nour milk, three lablenpoone melted butter tor other .nortenina 1. to e-ma. All meaaure roenlK -. I ft I flour, ao.la anJ aall toother, add rradually the heater. e yolk, milk and melted butter to make a mooth batter. I-aMly fold In the ret whilea. beaten atlff. Have both aide of the waffle Iron hn and welt (rraned with oil. lard or cottolene not butter. Tut a apoonful of the mixture in each compartment: cover and let brown, flrat on one aMft then on the other. Ilrmove from the Iron with a fork. tiakln-r powder wafflea One and three-fourthe cup flour, three ea apoona bafclnsr oi der. one-half lea aroon al. two tableepoona melted hortenlni.-. one cup milk. Iwo ea- Mi and take by the method giv hA VftL I'riini wafflea One and one-half c-ipa flour, two teaafn baking pow ir. one-fourth leaapoon aalt. two raff, one cup cream. UK w iffiea una and tbree-fourtha rnpe floor, two-thlrda ctip cold cooked r. e. one-fourth leaapoon aalt. to w blpon aviaar. four teaai-oona baking poer. two tableapoon melted ahort ening. on and one-half cupa milk, one' eig Mix and a!ft the dry Ingredient. Work in rirft with flnarr llpa: add. In order given, milk, beaten egg yolk, butter, atlff eg white, Vlralni.i wafflea One and one-half eur-a bolting water, one-hair cup white cornmeal. one and one-half cupa milk. Ihreft cup nour. inree lanieapoona uar. on and one-lourtn tanieepoona baking powder, on and one-half tea Dnni aatt. three tableapoon melted ahortenln. two sg. w hitea and yolk beaten rartely. Cook the meal In boiling water Z9 minute or u on and one-fourth cup water, cook flvo minute .ind el In nreea cooker orer nlahl. To the cooked meal add alfled dry Ingredient, milk, butter, egg yolks and Miff ( white lo make a amooth batter. wn", Threft rupa flour, two rup milk on lahleapmon augar. one half Ira. rod aalt. three tableapoon mtlUJ buinr. Iout . yolk, one-bail Much, of lourae. depends upon the slie of (h loaf. Tlie amalller the loaf the hotter the oven may be. For ordi nary mcdlum-siaed loaves you may put a spoonful of flour (upon a four-Inch square of white paper) into the oven and nno how soon it begins to brown around the edges. If it browns mod erately in Ave minutes it Is usually right for bread. For rolls it should brown In tiiree minutes, for very large loaves in six minutes. Vha Is quite a vague tert. I know, but It is at least more definite than merely putting a hand Into the oven. Snails made with raised dough: No. 1 One cup milk, one yeast cake dln aolved in one-fourth cup lukewarm wa ter, ono-fourth cup sugar, one teaspoon salt, one egg ami one yolk, one-clghth teaspoon inace. one-half teaspoon cin namon, one-fourth cup melted butter, one-third tup raisins or currants. Hour to knead. culd the milk, when luke warm add dissolved yeast cake and one. and one-l.oif cupa flour. Beat well, cover, let rise to double Its bulk. Add salt, suxir, melted nutter, beaten CKg and spices, with enough nour to knead. Knead, let rise again and roll into a long strip one-fourth of an Inch thick, r-'prinkle over with currants, roll up like a Jelly roll and cut across in slices about one Inch thick. I'l-ice these In the baking-pan. cut side down. lt rise acain before baking in a hot oven. Whrn done they may be simply brushed with egg white (to glaze them) and sprinkled with sugar, or a plain water (rostlng ii. ay be used. For ilu latter mix aifted confection era' augar with Just enough water to make a thin, easily spreading paste. If ilcher "snails" are desired more fruit should be used and extra sugar and aoft butter aprrao over the strip of dough before rolling up. Grated lemon r orange rind might be used Instead of ma'e rnd cinnamon and a little chopped c'tron or candled orange peel might be mixed with the fruit. .No. 2 One cup acclded milk, two ta blespoons butter, one and one-half ta blespoons sugar, one-half teaspoon salt, one-half yeast cake dissolved in one fourth cup lukewarm water, flour to knead. Thla gives a plainer but very good foundation dough, without egg Mix. lat rise and shape the "snails" by the method already described, spread ing a little butter and augar with the fruit on the rolled-out strip. Chopped nut might be substituted or combined with the fruit. A plain bread dough fV HJ- ' ; A"i:A. 1 i I 'J If V - , ! --ec 1 I f L A "Is v I . J t l -VW S ' - c ill " i' ' ' 4f lr -f A" A Zllf2 Bo -freer. IiOKABLi: indeed is a new little dance frock for a debutante. The peasant Idea Is suggested in the hiiih Dutch bodice showing a square necked tinderbodice of soil, thin ma terial. The gathered Duto!i petticoat is distended on a featherbone hoop which Is run into a narrow hem. where tne pale greerk silk merges into a pale green net flounce. i naerneatn is skirt of white satin, debutante. Bodice and gathered petticoat are of very deli cate green pussy willow taffeta em- r broidered in silver. The green net yoke and flounce on the skirt are also em broidered in silver. Distinctly Colonial in suggestion is a dainty costume which combines faint pinks and violets with soft clouds of white tulle and just a hint of gleaming silver. The Colonial "sacque." or pol onaise, is of faint pink goldenrod satin brocaded in violet velvet floral figures. The "sacque" is looped back at the hips under pink silk roses. The pointed vest is outlined with silver braid and under .Any Zttte. Weds- is? the draped back "sacque" is an apron of net embroidered in silver. Truly Colonial also.- are the exaggerated ruf fles on the elbow sleeves, and the low, square decolletage. I-a Blancheuse type of skirt is a tuckei-up arrangement which simllates the drawn-up skirt or apron of the washerwoman or scrubwoman in a most fetching ' way. Bodice and tucked up apron portion are of pale pink pussy willow silk with metal embroidery. The. front of the skirt has two deep flounces of exquisite lace, and the ribbon which appears to support this lace and also the narrow sash-ribbon, are pale blue in tint, with cluster of tiny pink forget-me-nots. That the Blancheuse apron is tucked up at the back instead of at front, and that its tucked-up puff is held out with stiffening, does not detract from the modishncss of the costume. mav be enriched with extra but ter and flavoring and then treat- ml aa above. This Is conven ient whin the family baking Is done at home. An eg (well beaten) can also be worked in to improve both the liahtness and color of the plain dough. Baking powder snails Make a dough as for baking powder or soda biscuits, using two cups flour, four level tea spoons baking powder, one-half tea- PUFFS AND CURLS ARE BACK IN NEW COIFFURE Soft, Fluffy Effects to Take Place of Hard, Smooth Lines, Although Con tour of Head Will Be Revealed as Heretofore. if' mi ' - -f"' z -j i i-- i j , - i , 0 1 I PtFF AM CI RI.K RKAPPKAR IV COIKKl RK. XOTK of thankfulnesa should be be sounded that the bullet-shaped hairdreselsng. with its hard. smooth line from nape of neck to fore head. I passing. Moft. fluffy effect, with a pleasing proportion of little puffs and curls." are beginning to make women prettier than they have been since the mart but unbecoming French twist style became fashionable. When htir la really womana crown of glory It doea e.-m a pity to drag It tightly and smoothlly over Hie head and lurk out of sight all the littlr wayward curls thai arc so feminine and charming: now waves and curls are goina lo have their opportunity again, though the new coiffure will re veal the contour of the head as hereto fore. A new evening coiffure is pretty and none can deny Its feminine charm. The hair is parted a little to one side and is waved loosely and softly over brow and ears. The ends are drawn tip to the crown and pinned fast and are tlien rolled Into half a (iown little puffs that nestle among the loose waves, giving a becoming, irregular effect of softness omhlned with the close com pact Hue cl modern' hairtlressilitf. spoon salt, two tablespoons butter, two-thirds cup milk. Boll out about three-fourths Inch in thickness (this docs not increase in bulk as the yeast dough does), and sprinkle with one half cup chopped raisins, one teaspoon cinnamon, four tablespoons sugar and one and one-half tablespoons butter. Boll up and cut across in three-fourths inch slices. Place on greased tin. brush with milk and bake immediately in a hot oven. Finish as already described. Raisins, currants, candied peel. tigs, dates, prunes (stoned and chopped) and nuts may all.be used in these rolls. Asbiand. Or.. Oct. 27. Will you kindly give me a recipe for a rich sugar cookk, a .ei a drop cookie and "rocks?" Thanking y.,u for many favors in the past. MRS. D. K. R. Recipes tcr "rocks" and other cookies were given several weeks ago. I hope you saw them. I cannot repeat them In this column at present, but expect shortly to pive some recipes for holi day cookies in The Morning Oregonian and will try to include what you want. So "watch out." Drvad. Wash.. Nov.' IT. Will you please publish In The Oregonian a harmless way to dye hair switches? I would be grafcfui to you if you would. MRS. S. I can't sneak from personal experi ence In regard to the recipe you desire. Perhaps tome reader may otter a sug gestion. If you win write again stating whether a light or dark dye is desired, perhaps I can obtain some in formation for you. Portland. Or.. Nov. 9. Some time ago you eav In The Oregonian a formula for bleach lng fluid to be used in whitening good, etc. Will you nlease repeat it as I aeem to hai'fl lant mine? Will this do to use in taking the color out of crepe de chine? Alao will you please give a small recipe for Englleh crumpets? I have one recipe but It is too large and I never have any success with divided recipes. Is a special kind of iron used in cooking crumpets, and n- th.v poflloc'd on top of the stove or In tha oven? Thankinr you in advance for your rep.y. J. C. R. I do net know of any satisfactory liomem.ida bleach for crepe de chine, but I believe manufacturers of "home" dye-o offer a "bleaching agent ror wuony or nartiallv discharging the color from articles to be dyed. Inquire at any large Hriisrsiore. Javelle water is used for whitening clothes. It must be used -ith irreat caution, as it tends to rot the fibers. I gave directions for mak ing it so recently that It can"not be re peated at present, but yiu will usually tind a recipe for "javelle water" on the printed label of an ordinary "house hold" can of chloride of lime. Knglish crumpets call for knack and skill in baking. You have to learn to recognize the exact point at which the batter is light enough for baking, the exact moment when the griddle is ready for baking an.l the exact mo ment when the crumpets are ready to turn. These points cannot (as far as I know) be accurately described in words. Get someone to show you. I have never known anyone to succeed the first time. Most so-called "English crumpets" that one encounters are nothing like the real thing. Crumpets Make a "medium" batter with strong bread flour and milk, using salt to taste, and one yeast cake to one pint lukewarm milk. Let rise: beat down, let tise again. With some kinds of flour another beating down and ris ing is necessary; other flour will give better results with two risings. Have ready a griddle with "muffin rings" about four Inches across. Pour the risen, "bubbly" batter into the rings to depth of about one-fourth inch. Cook until like honeycomb on top. then turn for a few minutes only. Koll up in a cloth. The crumpets should be quite leathery and pale. When wanted for use toast until crisp and brown ami butter very liberally with the very best butter. Real English crumpets are made thin and are not split. Some American versions of English crumpets are made thick enough to split before toasting. The latter way is not so ap petizing, but Is easier for an inexperi enced baker and saves botli time and trou bio n baking. Wireless i-ls:apliy was first ust-d in war- I 'nr-f liv tin- K'lxau army in me jiancuui iau ' campaign of llMi. Shade Boots in New Colors Milady's Latest Fad. nlM ew York ed Two Veils for lroleellon From Slrenuona Au tumn llreeaea SnppMre Now I he Itage. SUEDE boots for dress wear come in the new shades of blue, green, brown, plum, fawn, gray and cham pagne, to match the material of frocks. Jenny, who is just now at the authori tative height of Parisian favor, insists that costumes must he matched by foot wear, and these c.Mitiettish boots are the result. The sueue is soft as vclve'. and ev-2n the high heels are covered with it. The boots are high-cut. of course, because frocks are no short and but toned, of course, since the buttoned boot is accepted as the formal, dressy style of footwear. A pair of thesu pretty boots cost $10. For the same price one may buy the latest thing in black or colored , glace kid hoots with white buttons and white stitching. e Two veils are needed to protect Miss New York from strenuous Autumn breezes. One veil is a face veil of linn hexagon mesh; the other is a draped veil which floats Jver the hat. New veils of the latter sort are called pla teau veils. They are of open filadora mesh witli a deep, effective border at either end. The veil is thrown licioss a small hat so that the bordered end falls at the sides, juot below tne shoulders; and the line face veil is draped closely over the hat and face in the usual fashion. Sapphires are the fad this season, and the t'epartment stores are ready on the dot with imitation sapphire and rhinestoiit ornaments for those who must be in the mode but cannot affor-J real gems. These sapphire and rhine stone rings, brooches and earrings are reallv very good looking no one need hesitate to wear them, yet prices are trifling, ranging from $2 to J7 an or nament. a Moss rosebuds are favored this sea son for corsage bouquets, and the daintv. old fashioned moss roses are peculiailv suited to quaint little frocks in pale ' gray tints such as pretty women are wearing now. Pretty women, one stipulates, for no plain sis ter should ever venture to wear gra whose tints are only for flawless complexions. Dictates of Fashion. White organdie has been and still is in great favor. Slashed cloth skirts over velvet or silk are a charming fashion. Odd velvet coats will be worn with cloth or rep serge skirts. Chiffon sleeves seem to be as much as ever in favor for Fall dresses. Black lace dresses with many ruches at the hem are certainly charming and distinguished looking. Ml sorts of trimmings are being used as' borders to fabrics and many stuffs are woven with borders which come in most usefully for trimmings. Silk braiding is being much used as a trimming on tailor-mades, and fur is being put on in bands throat bands, cuffs bands round the skirt and so on. Tlie coatee blouse will probably be much in evidence as the Autumn sea son advances and will be in velvet atm brocade, with sleeevs of georgette. The long sleeves are tight-fitting all the way down and there is more than a hint of the early and middle nineteenth century in the cut oi tne oouicea. 1'risoners Making Sauerkraut. nOYI.F.STOWX. Pn., Nov. 11. Harry Dinkelacher, head of the Bucks County Jail has his 40 prisoners busy making sauerkraut and already the output is rr.nr barrels. The cabbage was pre sented to the prisoners by Sheriff Mere dith. .of I'erkaste. ui!...t,r ha." installed '-'.". pool "V bil liard tttiilns lu its public acuuol -buildinga. 1 1
