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