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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 5, 1916)
.55 TITE SUXDAT OREGOXIAX, POKTLAXD, XOVEAIRKU ' 3, 191G, NEWS OF THE WORLD IS CAUGHT BY ACTIVE CAMERA MEN New United States Battleship Oklahoma Is of Finest Type Drag on-Fly Monoplane Used in France New Ambassador From Japa n Making Friends at Washington. 1 , Syi- i f $1 JiP-il" 41.' x . - .-V'.:-. rk ; i.- ' ," rs 40 tinUI : f Sikh . vi CXg. JmuuLAcy I 5snii'r2cjr -Dr3prorz, J3.erZ -sZr' Terror. zznT-vrooz, ' ' v. ill 1 , 4 111 I i , JJLr L - I ... 't v J 1' ' -" n .C .'III fa. . S. -yvT . chilli M w v T HE United States battleship Okla homa, sister ship of the. Nevada, one of th latest new type of battleship to enter the United States battleship class. Her displacement is 27.500 tons and she cost nearly 8.000,00.0 American dollars to build. Ten 14-inch guns mount her deck. A monoplane of the dragon fly type Is used by Lieutenant Nungesser, the Krench aviator, who. dispatches say, has brought down more than a dozen German planes. The front of the aero has a face painted on it, and it is smil ing, perhaps because it is pleasant to be at the head of the death-dealing machine. A mouth with jagged teeth is cut into the front of the plane. The "death chamber of a warplane 5s loaded with shells. About the two rows of bombs Is a rapid-firing gnin, mounted on a revolving wheel. The shells are released from the bottom of the aeroplane through a shoot. In fir ing these rapid-firing guns the airman stands in the center of the wheel. Niagara Falls In all its beauty Is il luminated at night and shows the brink of the American falls. The illumination, furnished by the city of Niagara, illustrates the. tremen dous force of electricity generated by the falls. It is said that there is more electric power supplied by the falls than all the other electric generating plants in the country combined. TJr. Amoro Sato, the new Ambassador from Japan, has arrived In Washington and been received by the Secretary of State. He is now renewing old friend ships, for he has been in the United PLates often before and has many friends here. The great King of Slam had a navy consisting of one cruiser. He hadn't much use for it, so he sent it to Japan recently and had It converted into a royal yacht. Possibly he will visit America on it. Modern Athens Is threatened with seizure by the allies. Its fate in the present war will be watched with In terest because of its'historlc past. The Tale pageant was held in com memoration of the 200th anniversary of the coming of Tale to New Haven at the Yale Bowl, October 21. The pageant consisted of 16 numbers, starting from the founding of the college and running to date. The Tale battery, which re turned from the Mexican border recent ly, played an Important part in the jiageant, especially in the wartime ecenes. The pageant was given under the ' ' i . ? . ..:;r-- : ' ' - ----- . " " . - I I I II I v .7 .. - - . J "i - 1 - . - - . 1 U A E 6 j, f I I''' ' ' 0 ' - " ' d 1 J I Is ' -T" ' - 'i 1 I f -. t i V "v 1 1 If - - - ! ' 0 ! I , Si . BOILED, MASHED POTATO EXCELLENT BREAD RECIPE "Staff of Life" so Compounded Has Rich, Brown Crust and Tender and Elastic Crumb, Says Federal Investigators. 1 ,1 i 'I lK' ' . . f A. -V f' --,.. I 6-?;-.. 1 V'' --, :. V.. .... -N V direction of a committee of prominent men working in co-operation with an other committee appointed by the Mayor of New Haven. David Stanley Smith wrote the music and George Henry Nettleton the book. EXCELLENT bread can be made by using three pounds of boiled and mashed potato and 2Vi pounds of rocxd bread flour, according to the baking specialists of the U. S. Depart ment of Agriculture. The bread so compounded has a rich brown crust nd tender and elastic crumb. It has on appetizing odor and a very agree able taste, which is preferred by many to that of bread made wholly from flour. When made according to the directions given below, potato bread contains more mineral matter, fiber and moisture, but otherwise, in compo sition and nutritlre value, is practical ly the eame as ordinary bread. Its higher moisture content helps to keep it fresh several days longer than ordi nary bread. In localities where there is a surplus of potatoes or where they are very cheap, potato bread costs less to make than all-flour bread. Thte would prove an excellent way In which to utilize cull potatoes. Even, how ever, where the relative market prices of potatoes and flour are such that tbere is no economy in substituting potato for flour, the Individual flavor and keeping1 quality of potato bread make it desirable as a variant in the family diet. Potato bread as known abroad is made generally with potato flour, about 3 0 parts of this commonly being used with 90 parte of wheat flour or a mix ture of rye and wheat flours. As po tato flour and dried potato flakes are wot accessible to the American house wife, the specialists conducted a series of successful experiments in using boiled potatoes with flour. It was found that a mixture of boiled potatoes and wheat flour, in the pro portions given in the accompanying recipes,, save, a, very desirable loaf, a trifle smaller than that made from all tlour. but wholesome and nutritious. Figured to a basis of equal moieture content, the boiled potato would rep resent 25 per cent and the flour 75 per cent of the mixture. The following methods for making potato bread, worked out in the baking laboratory, are recommended: Potato Bread Straight DoukIi Method. For four one-pound loaves the fol lowing Ingredients are required: 3 pounds of boiled and peeled potatoes, 214 pounds of good bread flour, 3 level tablespoonfuls of sugar, 1 level tablespoonf uls of alt. 2 cakes of com pressed yeast, 4 tablespoonfuls of luke warm water. , . Wash thoroughly and boll In their skins about 12 potatoes of medium size. Cook them until they are very tender. Drain, peel andr mash them while hot. being careful to leave no lumps. Al low the maehed potato to cool to 88 de grees Fahrenheit, or until lukewarm. To 3 pounds (5 solidly-packed -pint cupfuls) of the mashed potato add the yeast, which has been rubbed smooth in a cup with 3 tablespoonfuls of luke warm water. To get all the yeast rinse the cup with the remaining tablespoon ful of water and add this aleo to the potato. Next add the salt, toe sugar, and about 4 ounces of the flour (1 scant half-pint of sifted flour). Mix thoroughly with the hand, but do not add any mre water at this stage. Cover the mixing bowl to avoid the formation of a crust on top and place out of the way of drafts to rise, where the temperature can not fall belaw 80 degrees Fahrenheit or be much higher than 88 degrees Fahrenheit. Where the housewife has no thermometer she shculd see that the dough in all the risings is kept moderately warm, but not up to blood heat. Any water used in mixing the dough should be moder ately warm, but by no means hot. This sponge, if kept at the proper tempera- :: ....... ..... j t - - !:-... ., : . .. ....... , '.i S ' , :- : : -...:. s ; - j. . ,.:Jl . . , .. L- s4f7ens- Csj,ois7of 'Greece. added to the 1ouch, lll cret:y Improve th quality of tiie rolls. AHliouch nl!K lt elf. or cr.'um. may l us.-.i. it must borne In mind that they will lr jreaae the liquid cuntent. Boll, peel and mash tne potatoes as directed for bread making. Add in order to this the salt, the powdered milk (if used), the yeast, rubbed smooth and mixed with the water, and lastly two tablespoonfuls of flour. Iet this mixture stand at a tempera ture of about 86 detrrecs Fahrenheit until the douch beffin trf collapse. Add to this tpone the butter. th sugar and the remainder of the flour and. If necessary, enousrh more fiour to make a very stiff douph. Knead thoroughly until a smooth doush which is no lonuer Fticlcy has been formed. Set back to rise acain snd when the dough has trebled in volume knead lightly, form Into finsll balls and place, not too close together, in pressed pans. Allow to rlv until double in volume, as shown by the '"indicator." and bnke 20 minutes In a moderately hot oven, at about 400 degrees F. ture, should, after two hours, become tumbler with straight, sides. The glass should be slightly warned. Not toe volume of the ball of dough in the tumbler and mark the glass at twice this volume. Mold the four portions Into loaves and place in greased pans which have been slightly warmed. Place the glass containing the "indicator" beside the pans and let all rise, under proper temperature. until the "indicator" shows that It haa- doubled In volume. quite light. To this well-risen sponge, which now will be found to be quite soft, add the remainder of . the flour, kneading thoroughly until a smooth and elastic dough has been formed. The dough must be very stiff, since the boiled po tato contains a large amount of water, which causes the dough to soften as it rises. Do not add water to the dough unless it Is absolutely necessary to work in the flour. Set the dough back to rise again temperature at about 86 degrees Fahrenheit until it ha-j trebled in volume, which will require another hour or two. Then divide the dough into foua approximately equal parts, reserving a tiny lump weighing two or three .ounces for an "Indi cator." Shape the sample into a ball and press, it. into the bottom of a small bake In a good, steady heat (400 to 4 25 degrees Fahrenheit) for 45 minutes. To test Oven Where no oven ther mometer is at hand, a convenient test will be to put a teaspoonful of flour in an earthen dish In the oven. If this flour becomes light brown evely throughout in five minutes' time, the oven is right for bread bakinc If the flour scorches in that time, the oven is too hot. Potato Dread Sponae Method. For four one-pound loaves are re quired: 8 pound of boiled and peeled potatoes. 2 pound of rood bread flour. 3 level tahleepoonf uls of sugar. 1 level tablespoonfuls of salt. 1 cake of compressed yeast. 4 tablespoonfuls of water. Boil., peel and mash the potatoes as directed In the straight dough method. Then place the loaves in the oven andJ in the evening take one and one-half pounds, or two and one-half solidly packed half-pint cupfuls, of the cool mashed potato, add to It the salt, four ounces of flour (one scant half-pint cupful) and the yeast rubbed smooth with the water, reserving one spoon ful to rinse the cup. In the morning add the remainder ol the potato, the sugar and the rest of the flour. Knead thoroughly until a smooth and very stiff dough Is formed. After working the douch. set it to rise according to the directions given for the second rising tinder the straight dough method. Thereafter handle the dough exactly in the same way as is griven under the straight dough method. f Potato Bread Holla. Very good rolls can be made from a similar mixture of boiled potatoes and flour by adding shortening and sugar. The following proportions wiU yield one dozen smull rolls: ounces of boiled and peeled potatoes. a ounces of sifted flour. One-third caks of cumpressed yeat, l"vel teaspoonful of all. '2 tablespoonf uta of lukewarm water. '2 tablespoonf (lis of sugar. tablespoonf uls of butter. iXwo tablscpouaf uls ol puwdexad milk. Man J Scored to lctli. NEWPORT. It. I., Nov. 1. A case of a man literally frichtened to death wa- reported here today, (JuMav Ljunvsll went to Rrenton's Feef llehtshsip as as sistant keeper Wednesday. Before he had time to become accustomed to hi surroundinss the wind became a frale. accompanied Ty great seas. Ljunvail tried to Jump overboard, but was re strained and put In a straitjacket until he died Saturday. New Way to Curl Hair Has Many Advantages Yon 111 find the following to be a nim-p!-i and excellent method of curling the hatr. Apply a little lbiuid silmcrlno with a clfan too.h brush, drawing this down the full length of the hair. Then roll the Ivair In curler. In three hours U-t tie hair down ani ou will be quite auniz. J at the result. You will have the prettiest curri and waves Imaginable, altogether nat'iral tu appearance. Atida from this the xanlas-s of the Mlmerine mvthoj are '.iirot the nulr is curled so quickly, thatlt re mains in curl a long time, that 11 has su. h a lively rheen or lustre, and Is si beauti fully fniffy hen combed out. a few ounce of It.uld tll.nerlii from your drugulft wl'l last tor f -k It is of course perfectly haim.esit Adv.