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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 5, 1916)
THE SUNDAY OREGOXIAX, PORTLAND, NOVEMBER 5. 1016. LITTLE BIT OF FUR AND SOME SHIRRED VELVET COMBINE TO MAKE FINE OUTFIT There Is Warmth in Cape, for It Comes Well Below Elbows, Protecting Thin-Sleeved Arms, and Velvet Muff Does Rest CharmingSet of Black Lyons Velvet With Skunk Fur Described. A; BIT of fur and some shirred vel ; vet, and behold, an enchanting combination for matinee wear. There is warmth in the cape too, for it comes 'well below the elbows, protect ing the arms in their thin sleeves and the velvet muff does the rest. This charming set is of black Lyons velvet, the fur skunk, and long ties of velvet, knotted in front to hold the cape to gether. A lining of pale yellow soiree silk, makes the cape very dainty inside and the same silk is used for the muff lining. The matinee girl wears a small, easily removed hat, and the cape is Answers to Correspondents BY LILIAN TINGLE. PORTLAND. Or., Oct. 16. Would you please give at your earliest convenience the recipe for making potato salad. Please anttwer in Sunday's Oregonian. Thanking you. . MISS A. POTATO SALAD can be varied in a great many ways to suit the per sonal taste of the maker or the flavor of the meat with which it is to be served. Or some protein material may be added to make it a "main dish" for luncheon or supper, to be served in place of meat. Any preferred dressing may be used, including French dressing, given below, or cooked - dressing or mayonnaise. Usually some finely chopped flavoring' materials, such as onion or celery or parsley, are added to the potato, unless these are likely to -overpower-the -flavor- of' a delicate easier to dispose of in an orchestra seat than a heavy coat. Twisted twice around the figure, this long scarf of cross fox will defy Jack Frost even on a chilly afternoon, though as a matter of fact it is in tended for limousine wear rather than street wear, when the weather is very cold. The soft tawny tones of the cross fox harmonize with a tailored frock of taupe worsted and mohair mixture, having skirt and sleeves of matching satin. The fur bow on the hat is a decidedly new idea. Notable also are the white satin cuffs in van dyke point. A veritable four-leaf-clover is this meat. One-half cud choxvsed beets give color and flavor, liked by many. A little tomato catsup is a useful op tional ingredient. Very finely-chopped mint or tarragon, chopped pickles, pi mento or capers are other optional in gredients. Two and one-half cupe cold cooked potatoes, cut in dice, one cup cooked dressing given below. Mix part of dressing with potatoes, set aside to let dressing soak in; put remaining dress ing on top ac time of serving. Precau tions for potato salad (1) Dressing should be thinner than for other sal ads. 2) More seasoning materials, es pecially acids, are needed because of lack of flavor of potatoes. (3) Larger amount of dressing needed because of absorbent properties of potato. (4) May be mixed while potatoes are hot. . To cup white sauce add approximate muff and lucky is the dainty maid who carries it. The "clover" is doubled over at the center, the two lower leaves forming the bottom of the muff; the leaves at the sides extending over the wrists. In the center is an effective ornament of mole-colored velvet em broidered with beads. In the neck scarf the clover leaf idea is carried out also, one rounded end of the scarf lapping across the other. The pretty fur set accompanies a frock of gray faille matinee and a small hat of gray velvet with a much bigger crown of black velvet crushed down at one side under a 'bow, of metal ribbon. ly four tablespoons vinegar or lemon juice, one tespoon salt, one teaspoon sugar, one-sixteenth teaspoon cayenne or one-half teaspoon paprica, one tea spoon mixed mustard, two tablespoons minced onion, four tablespoons chopped celery, one tablespoon chopped green pepper or parsley or nasturtium leaves may be added to either salad or dress ing Just before serving. The above makes a salad suitable for service with cold meats. If the sal ad is intended for the main dish of a luncheon or supper add to the above one-half cup finely-chopped cookedTham or tougue or grated cheese, or use two to four hard-boiled eggs or one-four.h cup flaked kippered salmon. When hard eggs are used in a po tato salad a few slices may be kept to garnish. The whites are chopped gen erally and the yolks "sieved" and either added to the dressing or used in place of sliced egg as a garnish to sprinkle over ,the finished salad. The latter method Is particularly good when you want to make the most of the eggs. Following are a few detailed recipes for different types of potato salad, most of them received from correspon- dents,' each of whom considers her type the "best ever." The writer of the first recipe, given below, says: I have often eaten potato salad In homes and hotels, tt It Is the nrrost common of all the salads, but I have never found any cook who uh mm much clerr as I do. About half celery and half potatoes Is the correct proportion, and with the flavor that the cel ery Imparts it is quite .an uncommon salad. If, however, equal parts of celery and potatoes are used the salad should properly be described as "celery and potato salad rather than "potato sal ad." "Potato Waldorf salad." in the same way, is a more appropriate name for the salad in which apple, celery and nuts are suggested In combination with potatoes. Potato Salad. Four large or six medium potatoes, one bunch of celery. one very small onion, enough lettuce leaves to line a serving" dlah. For dressing-, yolk of 1 esc cup olive oil, 1 lemon. 1 teaspoon sugar, teaspoon salt,' H teaspoon pepper, m pinch of mustard. Scrub potatoes well, boil with Jackets on until done; place on a plate to cooL Clean celery, removing stringy parts; place on Ice to crisp. To mixdresslng. put yolk of egg In cup, add oil drop by drop, stirring well and con stantly until all oil la used. Add the sugar, alt, peppper and mustard, stir well; lastly add lemon Juice, drop by drop, all the time stirring. Making the dressing this way I have never had a failure although I hear many say they have trouble with egg curdling. The secret of success Is constant stirring. I have tried many brands of olive oil, but Ehrmm'i is fay far the purest and I wish everyone would try it. I always use lemon Juice in place of vinegar because I do not consider the latter fit to use, and lemons add a flavor all their own. When potatoes are nearly cold cut in small squares. Dry celery on a cloth and cut in thin slices; cut onion very fine. Some prefer to chop celery and onion. Mix pota toes, celery, onion and half the dressing, but take care not to break potatoes or they will look badly. Place lettuce leaves around dish and add salad; when about to serve pour on the rest of the dressing but with out stirring. Potato Waldorf salad (Mrs. M. J. K.) Three cups cold mashed potatoes, 1 cup walnuts, chopped; one cup celery, cut fine; one cup apples, chopped. Grate a very lit tle onion over the potatoes, add chopped nuts, celery and apples, then mix with salad dressing . not too thin and serve on lettuce leaves. Potato salad (Mrs. R. B. G. ) Sprinkle one teaspoonful of salt, one teaspoontul onion Juice, one teaspoonful chopped parsley and the chopped whites of the eggs left over from the cream dressing over a quart of potato cubes and add half a pint of cream dressing. Let the dish stand for an hour or more in a cold place. Serve on crisp leaves of lettuce. Cream dressing Tolks of three hard boiled eggs, one pint of whipping cream, one teaspoonful of sugar, one teaspoonful salt, one-eighth teaspoonful cayenne, one teaspoonful mustard, two tablespoons of vinegar. Rub the yolks of the eggs to a smooth paste; gradually add to them the salt, vinegar and mustard. Have the cream very cold and whip it until smooth and light; stir this, a spoonful at a time, into the egg mixture. Potato egg salad Take six medlum-slsed potatoes, boil until done but not mushy, two medium-sized onions minced very tine, four hard-boiled eggs, one-fourth teaspoon ful celery salt. When cold, slice the po tatoes, add minced onion, celery salt and eggs, which have been previously sliced. Salad dressing Yolks of two eggs beaten very light, two-thirds cup of vinegar, one level teaspoonful mustard, two-thirds tea spoonful of salt, one-fourth teaspoonful of pepper, two teaspoons of cornstarch, one half cup of sweet cream. Take vinegar, mustard, salt, pepper and cornstarch and stir Into the eggs. Cook in a double boiler, stirring constantly, until It reaches the boil ing point, then remove from the fire. Do not allow It to boll. When cold, add the cream. Serve salad on a crisp lettuce, leaf and garnish with sliced tomatoes. Potato and egg salad (Mrs. J. D.) Six large boiled potatoes chopped or sliced fine, one large onion chopped fine with a little pepper grass, 1 teaspoonful salt, one-fourth teaspoonful pepper, a pinch of cayenne, six hard-boiled eggs, run through rlcer; one half cup of melted butter or olive oil if preferred. one-half teaspoonful mustard, five tablespoons vinegar. Mix thoroughly and pour over potatoes. Garnish with hard boiled eggs and parsley. Portland, Or., Oct. 25. Some months age you promised me a recipe for English spiced beef, and told me to remind you if It was not forthcoming sous; as it is getting to about the time to put It down I would ap preciate It if you could help me out. I got one from home (Ireland) a few years ago. but have mislaid it. With thanks for courtesy. Yours. G. F. S. I hope the following may give the kind of spiced beef you had in mind. It la taken from a delightful early Vic torian "housekeepers' manual," in which a very self-satisfied lady, named "Hortense," laya down the law on all household matters to a meek and in perienced friend named "Elolse." I cannot refrain from giving you just one sentence from the original, to add savor to the "modernized" recipe. She says all in a breath (this is just one sentence, remember): "Now, believe me, I have always prWed myself, whether having to provide for a cere monious party or dining by ourselves, to have everything properly done and served, that, if any frlenas snouia come in by accident or on business, they were generally well pleased with our humble hospitality and that without extravagance, as my husband is well convinced, for when we dine with any acquaintance of oura he is very eager to persuade them to adopt my system of management, for though he is no great Judge of what is called the high est setyle of cookery, yet he does not like to live badly at any time, as he very Justly says it matters not how simple the food a chop, steak or a plain boiled or roast Joint, but let it be of good quality and properly cooked and everyone who partakes of it will enjoy it." Eloise here manages to gasp, "Nothing more true!" before Hortense draws breath again for another self appreciation occupying over two pages. After this I hope you will have proper respect for the following, but you may write to me again if it does not sound like what you had in mind: English spiced beef (Hortense): Pro cure a piece of thin flank of beef about 10 pounds in weight. Salt for about a week, when ready split it open with a knife and lay it out fiat upon a dresser, having previously prepared six onions, chopped very fine, with 10 sprigs of parsley (chopped) and the leaves of 10 sprigs of thyme, the same of marjoram, two ounces powdered mixed spice, one-half ounce black pep per, well mixed together and spread half up the beef as it lies before you Then fold it to its original shape, lay on the remainder of the preparation, roll it up tightly and tie in a cloth. Let simmer in a large kettle six hours. When done, let partly cool in the water. then take up, remove the string, tie the ends of the cloth closely to the meat with a fresh string, place it be tween two boards or large platters FRENCH MODEL FOR THEATER RETICULE IS MUCH ADMIRED Pale Pink Velvet With Flounces of Gold Lace Attached Under Festoons of Tiny Pink and Mauve Silk Roses Are Attractive. THE distinguished grand toilette for ppera or theater demands a special and elegant reticule, large enough to hold opera glass, kerchief, a small purse and the usual vanity outfit. A bag from the Galeries La fayette In Paris meets every require ment. It is made of pale pink velvet, with flounces of gold lace attached un der festoons of tiny pink and mauve silk roses. Large roses of pink velvet and gold cloth trail down one side and the handles are of gold cord. The bot tom of the bag is lined with white soiree silk and a double frill of gold lace finished the top. JUST FACTS. Boston operates a municipal printing plant. British women are taking up the cul ture of herbs. India has become. one of the world's greatest consumers of Aluminum, ACTIVITIES IN POLITICS AND OTHER FIELDS BRING WOMEN INTO WORLD-WIDE PROMINENCE Suffragist Organizing Capital for Congressional Union Cause Hellen Keller, Famous Blind and Deaf Girl. Cancels Engagements Because of Injury Wife of Chairman Willcox Watching Trend of Sentiment for Hughes. if - J? ; - $ ; I Z - - v r r . I vv. . , - j . z' ... X J - . -a I iy J r" 4 1 vj y J?JxSy JteZas- twzfr. EMILY PALMER STEARNS, Of the Congressional Union for Woman Suffrage, has undertaken the job of organizing the National capital for suffrage. She has divided the city up by police beats and has been at the work all through the Summer, giving up her vacation to pursue It. Miss Stearns belongs to a prominent Vir ginia family. The biggest burglary In many years was the theft of 80.000 worth of Jewels from Mrs. Frank Gray Grlswold at her country home near Roslyn, L. I. Mrs. Griswold, her husband and her daugh ter were chloroformed while asleep and the thieves went about their work in a leisurely way. The New York police are working on the case. e e Helen Keller, the famous blind and deaf girl, has been compelled to can cel her lecture engagements because of an injury to her ppine. Miss Keller with a weight on top. When cold re move the cloth, trim and glaze lightly and serve sliced very thin. Brisket may be used similarly, but the bones should be removed before boiling. The "pickle" recommended by Hor tense for salting the meat is made in the proportion of 20 pounds salt to two pounds brown sugar, three-fourths pound saltpeter and four cakes "sal prunella," with two cloves garlic. The meat is to be rubbed with this mix ture and turned every day for a week. The saltpeter is to make the meat red and might be reduced or omitted to suit modern taste. I don't know what "sal prunella" iB. I am sorry to say. Another recipe called "preserved beef" sounds rather like what you wont. In this Hank or round of beef Is rubbed daily with the following mixture: One ounce saltpeter, eight ounces common salt, four ounces brown Bisgar, one-half ounce black pepper, one-eighth ounce cloves. one-fourth ounce alspice. one-fourth ounce gin ger, one-fourth ounce cinnamon. From four to six days is required to pickle it and it can then be taken up, washed, drained, boiled and pressed, or may be eaten hot with vegetables. I can also give you a reeipe for fresh "spiced beef," but I Judge you wanted it pickled. Another variety is smoked for keeping after being "cured" in pickle as above. Portland. Oct. 26. May I first express my admiration for your hrllc and ready pen. as well as the unlimited and semper paratus variety of knowledge that resides behind It. Next, may I make the suggestion that the names of your recipes should be printed in more conspicuous type, so as to stand out and catch the eye of the busy woman who hasn't time to read the whole column always, but does want to see what recipes are there so as to read those she does need ? Third, can you Hive jne a recipe tor pre serving figs that are not fully developed? We have quite a crop that are not going to mature (nor anywhere near it) notwith standing our dry days. They are still small, green and hard and would seem not very healthy if they were put up. But 1 ask if they would be any worse than un ripe cucumber pickles or than green olives. But perhaps that is no argument for further t AHA. v tij it Vanity Itasr for Kvenlnte Im I Iopolar. has for her companion and instructor Mrs. J. Arthur Macey. a, - One woman is watching the reports from the states as to the Hughes trend with the greatest interest. She is Mrs. W. R. Willcox. the wife of the chair man of the Republican National Com mittee. Mrs. Willcox is taking a lively personal part in the woman's side of the campaign. She helped to start the Women's Hushes special train on its Western wsy. The Duchess of Orleans, formerly the Archduchess Maria Dorothea of Aus tria, got a separation from her husband In 1914. Now it is reported from Paris that he will ask Rome to annul his marriage. Roberta Willard. one of New Tork's abuse of one stomach. I wouldn't want an expensive or fuaey rule, for they are not worth much time nor money. MRS. J. T. R. 1. Many thanks for your compliment. We all enjoy a little "bouquet" occa sionally. 2. 1 hand on your hint about type to the powers that control such things. Many thanks again. 3. And now. "In the name of the Prophet, figs!" I think something might be done with them. Consider the following: Pickled figs Place the ftps in a Jar or crock of brine ("to float an egg") and leave over nitrht or longer if a salty pickle is liked. Rinse, drain, steam until tender, pack Into jars and nil up with hot spiced vinegar sweet ened to taste. Add mustard seed and a few small onions, with less sugar, if a "sour-sweet" or "savory" pickle is pre ferred. Preserved Figs Heat the figs thor oughly in a steamer or double boiler. then when tender but not mushy, drop into a boiling sugar syrup and let stand over night. In the morning boil up. then let stand until cool. Repeat this several mornings or until the figs are saturated with syrup, then pack them into Jars, boil down the syrup as thick as you like it. pour over the figs and seal. The syrup may be flavored with lemon Juice and rind or ginger or orange or with any tart fruit Juice. Or little citric acid could he used to void "flatness" of flavor. This Is less troublesome than it sounds. Candied Figs Prepare as above, but when tender and saturated with syrup, drain and dry in a very slow oven. Sift fine granulated sugar over them and use as sweetmeats xr in fruit cakes. I hope these suggestions may help your rigs "to go to waist." The methods miirht he used for other fruits. Woman Regards Her Servant , a Her Child. THREE women, in the October Wom an's Home Companion, tell how they manage to keep their servants. One says: "When I take & new maid into the house I practically give up the first week to initiating her into her new place. No matter how proficient she may be, each household has prefer ences, practices and ways of ius own, which must be learned and followed. I go with her through the house, ex plaining to her the routine of the work and telling her what is to be done. Sometimes I have to do all the cook ing for a week or more, simply be cause she cooks In a different way from what we like. "I 'have very few rules, and they are as binding on me as on the maid. I never find fault until after I have axked for an explanation. I praise wherever and whenever praise Is pos sible. I treat my maid with the same politeness and kindness that I give to any other member of my family. If she Is disposed to step over the in visible boundary lines that separate us. I tell her as delicately as possible that such tilings are not the custom. "When I take a young girl Into my home, I regard her as a child tem porarily In my care. 1 take her to the church of her preference. Introduce her to the pastor and arrange for her fre quent attendance at cliurch. I take her to the city with me sometimes and wy licy debutantes, is the daughter of Colonel Joseph II. Willard. of the Army. They have a home in Newport, where Miss Willard is regarded as one of the pret tiest of the younger set. help her select her own clothes and teach her how to ew and mend. I take her with me to entertainments occasionally and allow her to read our books and magazines. I have some times allowed a maid to keep a pet cat or dog or have a flower bed of her own." Proof Positive. The teacher had been giving a read ing on the anatomy of the body. "Now, you see," she said, as she closed her book and laid it on the table, "the trunk is in the middle part of the body. You understand that, don't you?" All the children except one chorused, "Yes, ma'am." "You understand it. too?" asked the teacher of the little boy who had not spoken with the others. "It's not so. ma'sm." answered little Stephen. "Why." said the teacher In astonish ment, "what do you mean?" "Well." replied the boy earnestly, "you ought to go to the circus and sea the elephant." From "Fun and Frolic." in The People's Home Journal for Oc toher. How to Judge a Woman by Her Hair There are always the "well-known and semi-humorous methods, such as saying brunettes are quick-tempered. But there is real common sense in just noticing whether the hair is well kept to judge a woman's neatness. If you are one of the few who try to make the most of your hair, remember that it is not advisable to wash the hair with any cleanser made for all pur poses, but always use some good prep aration made expressly for shampoo ing. You can enjoy the very bes by getting some canthrox from your druggist and dissolving a teaspoonful in a cup of hot water when your shampoo is all ready. After its use the hair dries rapidly with uniform col or. Dandruff, excess oil and dirt are dissolvsd and entirely disappear. Your hair will be so fluffy that it will look much heavier than it is. Its luster and softness will also delight you, while the stimulated scalp gains the health which insures hair growth. Adv. , INSTANTANEOUS bCIENTinO HAIR nriintTPn remove the kunerflaesjs hair Immediately, and its occasional use retards the growth, gradually killing the roots- A liquid compound containing sooth tng oils, harmleaa and antiseptic KOe AND Sl.OO PER BOTTLE Descriptive Leaflet on Request At Sleier I-rank Co. and The Owl Urns Co.
