THE STJXDAT OREGONIAN, PORTLAND, DECEMBEP 24, 191G. baked in a sheet or in small Individual HOLIDAY WEEK CALLS FOR RICHNESS OF APPAREL TO MINGLE AMONG. SMART SET cup cakea. MANY BABIES SCORE FROM 98 TO 100 PER CENT IN THE PORTLAND EUGENICS TESTS Hillsboro Youngster Is Perfect and Others Close Rivals as Result of Campaign Waged by Department of Ore gon Congress of Mothers. White Nut Cake Cream one-half cup butter or one-third cup Crhsco. Add one and one-half cups sugar, and alter nately three-quarters cup milk and two cups, flour (sifted with two teaspoons l akliffr powder) and three-quarters cut Frock of New Apron Drapery of Maroon-Colored Faille Matinee, Touched With Kolinsky, Is Declared Pretty Picture and Elaborate Blouse for Wear With Tailored Suit Is Described. ' . hopped nut meats. Fold in the stiff- beaten whites of four eggs, beaten with one-third teaspoon salt. Bake in a sheet about 40 minutes. If a frosting is wanted caramel marshmallow frosting is good with the above, but frosting hs pot really nents- sary. me top of the cake may be sift- d with powdered sugar after baking or sprinkled with chopped nuts before Daking if a different finish is desired. Or it may be "dressed" with whipped cream. , Portland.. Or.. Dec. 7. tv"lll you Kindly tell me why my dressing: for turkey Is al- wayp heavy and not cooked through? The urkey will be browned and well cooked. Also rive recipe for dressing. Thanking you. MRS. J. E. B. ! HT TMi . - Haffilllsi'" ' &-ar& - ; CORRECT from top to toe and most elegant also is the young woman who wears the afternoon costume herewith described correct as she must be. to mingle with the very smart set during holiday week! Her frock, with its new apron drapery, is of maroon-colored faille matinee touched with kolinsky. The yoke and panels at the side drapery are of the ,silk richly embroidered In self tone; the sleeves are of maroon chiffon, and the new collar, rolling back from a square neck opening, is faced with cream satin. The smart little hat is of gold lace and the dainty buttoned after noon boots of black and ivory-tinted glazed kid. Elaborate in detail but not In line is a charming blouse for wear with a tailored cloth suit. The material is flesh-tinted net with inserts of cream fillet and touches of hand embroidery in white. The shape of the collar an the three-section sleeve are notable features of this blouse which is a model of distinction, not only in its beautiful fineness of quality and the daintiness of its trimming, but also in its exquisite finish, the seams and pintucks being sewed with flesh-tinted silk and the lace motifs inset with sewing silk of cream shade a careful attention to ex cellence which marks the ready-made blouse of exclusive type. Dances and dinner-dances make the evenings gay. One may get along with one sport costume at some places, but not with less than four dance frocks! Typical of the Winter's richness and airiness combined, is this dance frock of rose and silver metal brocade, with flesh tulle in bodice and skirt. There are two draperies of tulle, over a half revealed flounce of the metal brocade, and below all is a foundation slip of flesh pinkjgjree silk. Tha puffed tulle sleeves are a striking and modish fea ture of .this frock. Concerning Women. Sarah Bernhardt, the famous French actress, celebrated her 71st birthday at Niagara Falls. The women of Capri have acted as porters for ages, while many of the men sell coral specimens. Mrs. E. Belle Luce, of Etna, Cal., has been pastor of the Etna Congregational Church for 10 years. ( M. Cecelia Gaffney. head of the Woman's Wilson and Marshall League, has been stumping for President Wil son. Canadian women are organizing with the view of having suffrage granted throughout the whole of Canada. for Xo "Scoops" in Japan. Archie Bell in World Outlook December. What is known as a "scoop" in Amer ica does not exist in Japan. If one newspaper has a particularly choice item of news, it communicates it to other papers. What is the use of be ing selfish? After all, it is the editorial opinion that counts, but even in this there is an exchange of "courtesy," be- m mm H iiL V Wmm cause it is a common thing for one i mented editorially as follows yester paper, to remark that the other "com- day." Answers to Correspondents BY LILIAN TINGLE. WOODBURN, Or. Will you kindly give me a recipe for nut cake? Thanking you very much. MRS. J. T. J. Nut Loaf Cake One-half cup but ter, or 1-3 cup Crisco, li cups sugar. 1 cup roughly chopped nut meats, 2 eggs. 1 cup milk. 2 cups flour. 2 Vs level teaspoons baking powder, teaspoon salt. Mix in the order given, creaming the shortening thoroughly before beating tn the sugar, adding next the nut meats and the -egjjs btn thoroughly wih out separating (a Ladd egg beater will save time). A little of the flour may be added with the eggs, to keep the cake batter at the "creamed butter consistency." Add the milk alternately with a little flour, to keep the same consistency, beating well between each addition, then fold in the restr-of the flour. It is wise to begin by preparing the cake pan and then sifting the dry ingredients together on a paper. Keep this warm while the beating is going on. Use more or less salt according to whether you have much or little salt in the shortening. Personally I prefer this cake without any additional flavoring. If you bake it in a loaf, line the pan with well-fitted, well-greased paper, projecting about one inch above the pan. Leave a hollow in the middle, when spreading the batter. Bake about one hour depending upon the thick ness of the cake. Test by sight, touch, smell and hearing before running a cold skewer fork or knife blade into it. Many cakes have heavy streaks from premature testing with knife blades or skewers. Never use a broom straw for this. Bake by the "four-quarter" rule so often given in these columns. Frost or not, as preferred. Personally I like this cake best with out frosting, the nut flavor being "in teresting" enough without extra sweet ness. This same mixture may also be There are -several possible reasons rhy your .pressing might be heavy", I nd as I du' not know Just what kind' of dressing you use, it "4s rather hard to truess. A common fault, however. is to. use soaked bread in a dressing wtthttoo mucK moisture. This would give both a heavy texture and prevent he heat penetrating thoroughly. It is possible also that you use too high an oven temperature in the-last part oi the roasting. For roasting any meat tfr poultry the oven should be hot at first, slightly to harden thC outer layer, so as to keep In the Juices, and then the heat should be moderated so as to give the heat time to pene trate and to keep the inside part of the meat or bird at a temperature that will not harden the' albuminous part of the meat (which acts like egg white when -heated), and will soften the connective tissue (which acts some- Lining like gelatine when heated), or as we say will keep the iitaide "tender and Juicy." Time must be allowed for this. A "hurry-up" roast is likely to be though even though brown outside and cooked through inside. In making any bread dressing the texture Is usually lighter if freshly sifted crumbs from a 2-day-old loaf is used with a little melted butter or bacon fat. seasonings and flavorings, but no extra moisture. If, for the sake of economy. left over bread must be used, it should be soaked in cold water, then squeezed as dry as possible in a cloth and beaten very light with a fork so as to get as nearly as possible the "freshly made bread crumb" effect. If rice is used instead of bread crumbs, or with bread crumbs as a dressing, it must be washed in several waters and thoroughly cooked, but not overcooked, in rapidly boiling salted water, drained, rinsed and shaken dry In a warm place so that every grain is light and separate. The water drained from khe cooked rice should be saved as a foundation for thickened soup or gravy, or it might be used for starch ing small articles, but it should not be wasted and it should not be left to make the rice soggy. If potato Is used, with or without bread crumbs, in your dressing founda tions, let " the potatoes be freshly cooked, hot, dry and passed through a ricer before being mixed with the other Ingredients. If giblets are used in the dressing they must be previously cooked until tender end then finely chopped. If oysters are used in a small bird tney will generally get sufficient cook ing: but for a large bird they should be heated first until the edges curl and then chopped before being added to the dressing. If sausage meat is used in the dress ing it should first be cooked if intended for the interior of the bird; but if used only in the front "pouch" (made of the neck skin after the neck has been re moved for proper trussing), it will usu ally get enodgh heat to cook it through. The raw taste may te , easily re moved from the small quantity of fine ly chopped onion that irrany people like in poultry dressing by putting the chopped onion in a fine strainer and pouring boiling water over it before adding it to the dressing. This method Is also sometimes useful In removing, the "rank" flavor from very strong onions to be used In potato or otsier cooked vegetable salads. Please write again if you want a recipe for any par ticular kind of dressing. LA GRANDE, Or.. Dec. 4. Will you kindly give me recipes for gluten bread; also bras bread? a MRS. 3. B. Recipes for gluten bread and bran bread recipes have appeared since the date of your letter. I hope you saw them. If not, please write again. Troutdale. Or.. Dec. 19. I am m. constant reader of your department In The Oregonlan. and find many good recipes. I would like to ask you to publish a few good salad dress ings ror fruit and nut salads, without btlve oil; something nice and yet not expensive; something, if cooked, not too hard to make and would like one not cooked. Many thanks. MRS. H. J. One of the best "general utility" salad dressings, for sweet fruit and nui salads, is whipped cream, sweet ened to taste (the amount of sugar varying, of course, with the kind of fruits used), and acidified with lemon Juice or a mixture or lemon and other fruit Juices. A few grains of salt may be added, but condiments are usually omitted from sweet fruit salad dress ings. Any preferred package Jelly may be whipped and combined with whipped cream ' for dressing for this sort of salad. A plain syrup dressing is suitable where tart fruits predominate. This is simply a combination of sugar and lemon Juice with or without other fruit Juices or fruit cordials well blended and poured over the fruits immediately before stirring. A variation of this is to beat the sweetened fruit Juice (made jas acid with lemon Juice as necessary for the fruits used In the salad) over hot water with one or two or three egg yolks to one cup sweetened fruit Juice. Some people, however, object to eggs in a fruit salad dressing. Almost any good lemon pie mixture can be used 'as the basis of a fruit salad dressing of this type, either plain or with whipped egg white or wnipped cream folded into it Just be fore serving. Sour cream salad dressing is suitable for many, fruits. Whin the cream. acidify to taste with lemon Juice, add a rew grains of salt, and sugar accord ing to the kind of fruits served. Almost any good thick boiled cus tard may be acidified with lemon, or ange or cooked pineapple Juice to make a dressing, either alone or combined with equal parts of whipped cream No exact formula for a salad dressing can be given that will always be equally well BUited .to all kinds of fruits. The seasoning must always be "adapted" if the best results are to be obtained. In selecting a dressing, not only the fruits themselves should be considered. but also the function of the salad when, where and how it is to be served and with what other foods. "Dreadful examples" and mistakes in regard to harmony and suitability are perhaps more common in the service of salads than of any other olais of food. C 5 sc s. ofdrr7 sen ' ! ' S? JJC yov' -JVTO TV 4w ' -."- SBBaamasaaBBBamamaa tsaassssss-ssssssssssssssssssssssjj,. foe 27r.V77 -rf"2Vi- .jt - - -1 MKS. WILLIAM R. MILLAR, of 943 I f ' ' I East Franklin street. Portland, . rSr- c f ,v j KS. WILLIAM it. MILLAH, of 943 East Franklin street. Portland, and Mrs. R. W. Chapman, of 465 Marguerite avenue, are good friends and they have babies aged 8 and 6 months, respectively. A few days ago Mrs. Millar took her son, Robert, and Mrs. Chapman took her daughter. Betty May, to the Parents' Educational Bu reau to be tested and scored. Each made a score of 99. In the bureau, 550 Courthouse, sev eral high-score babies have been dis covered recently. Mildred Agnes Pon elson, daughter of Mr. and Mrs. Earl Donelson. of Hillsboro, was found to be perfect. Jane Beatrice Owen, daughter of Mr. and Mrs. Harry Owen, was another child that won honors. Soren Peterson II. aged 13 months, son of Mr. and Mrs. Oscar Helmar Peterson, of Forest Grove, and grand son of William J Cuddy, of Portland, scored 99. Vern Anderson Raven, of Washougal. Wash., son of Mr. and Mrs. A. A. Raven, was another '99 per cent lad. and Dorothy Clausen, a pretty maid oi 21 months, had only half a point sub tracted from the perfect score. Here are some rules advocated by the Parents' Educational Bureau of the Oregon Congress of Mothers, which it would be well for all young mothers to notice: Never give jour baby a pacifier. Kill files. These pests carry germs. Do not strike or frighten your baby. If your baby breathes habitually with Its mouth open, see a doctor. It may have adenoids, and adenoids mean dull children. Your baby should sleep alone. Th room should be well aired with win dows open at top and bottom. The baby under one year of age should have two naps daily; afte that, a morning nup. The naps are best taken out of doors. 98-5 Babies shouM be trained to go to sleep at tl P. M. until six years of age. when the limit may be raised gradually to S o'clock. Children should never be permitted to re main up late and to share the amusements of their elders. If yours is a bottle baby, know where ths milk cornea from and be sure It Is pure and clean and cooled immediately after milking. Set It In a cool, clean place as soon as it Is delivered, preferably or. Ice. Scald the vessel or bottle in which you keep milk, and allow It to cool before yon put milk Into it. Vie a separate vessel for mixing baby's milk, never a utensil In which other food is cooked. and let "set" thoroughly. Then turn out on a board or paper, covered with powdered sugar mixed with a little cornstarch, aand cut Into even squares, rolling each square in sugar or sugar and cornstarch. A lighter textured marshmallow is made by adding one egg white to the above at the time of beating. A "Ladd" beater will considerably shorten the time of beating. If colored marshmal 1o.wb are. liked, use a small quantity of "fruit color" paste. Fruit Juice may be used to make the syrup in place of water. Coffee or chocolate might be similarly used to give color and -flavor. Fgr nut marshmallo ws add one-half cup chopped nuts to the above, or roll the freshly cut pieces in finely chopped nuts. The nut marshmallow mixture makes a good cake filling, either with or without the addition of chopped candied fruits. Thee marshmallows make excellent centers for "dipped" bon-bons or choc olates. They may also be used for stuffing dates, prunes or figs, either with or without nuts. A combination of the marshmallow mixtures and "al mond meal," ground as for almond paste ancl mixed with a little confec tioner's sugar to prevent heaviness of texture, makes good chocolate centers, cake filling or "trimmings" for tiny French pastries of various kinds. Prune Whip for three persons Wash and soak 10 prunes overnight. Cook until tender and press through a sieve Add a scant quarter cup sugar ana let. cook until thick. Beat -the whites of 2 eggs until stiff and cut and fold tltese into the prune mixture. Cook over hot water Just long enough to take the raw taste from the egg white, then pile In a serving dish or In Indi vidual serving cups and chill. Serve with boiled custard made from the yolks or with whipped cream. Portland. Or.. Dec. 6, Would like If you would repeat a recipe given soms time ago for chocolats marshmallow roll. Thanking you in advance. MRS. C. F. I hope the folowing is the recipe you mean; if not. please write again. Chocolate Marshmallow Roll Three eggs well beaten, sift Into them one i cupful granulated sugur. quarter cupful lukewarm water, two squares i-nocoiate. two tablespoonfuls melted crisco, one and a quarter cupfuls flour, half tea spoonful salt, half teaspoonful soda, one teaspoonful cream tartar. Sift to gether the dry ingredients several times. Beat eggs together until light. Add salt gradually, then the melted chocolate, and the lukewarm water, and two .tablespoonfuls melted crisco; lastly fold in the dry ingredients. Bake in a moderate oven In thin sheets. Re move from pan on a damp cloth, spread with marshmallow filling and roll up as a Jelly roll. The "marshmallow filling" is ordi nary "white mountain cream" boiled Icing into which cut-up marshmallows are beaten. One and a half dozen marshmallows would be about right for two cups sugar and two egg whites. the knotted girdle hold the garment in place and in neat lines. Nothing is more distressing than the spectacle of a woman who has slept five minutes overtime, dashing madly for the train dressing-room, both hands clutching at the fronts of a negligee that threatens to fly open during the speedy Journey down the car witji a revelation of lin gerie beneath. The Pullman reticule, made of silk like the negligee, is long and flat when no't folded in envelope shape, and may be spread out on the wash-stand, with toilet requisites conveniently at hand. Inner Side bf Negligee Quite Important. t rlil.- Insist That Silk; Threads Must Hatch Chiffon or Effect la Spoiled. Portland. Or.. Dec. 18. Kindly give at your earliest convenience a recipe for prune whip, to serve- two or three persons; also directions for making marshmallows with gelatine. Thanking you. MRS. M. B. D. Gelatine marshmallows One envelope 1 package) granulated gelatine, two cups granulated sugar. one sixteenth teaspoon salt, 1H teaspoons vanila, 1 cups cold water. Soak the gelatine in one-half of the water until fulry- swollen. Boll the rest of the water with the sugar to the "stiffball" stage, almost to the' "hard-ball.'" then combine with the soaked gelatine and let it cool. When it begins to thicken add the-salt and flavoring and beat until it' is light and white and will just "fall, level" when poured. Pxur Into an oiled square tin. one inch deep. A CHIFFON negligee Is a niray tninn. floating about the figure. Caught at the waist line with a ribbon bow or a loop and rosette, it Is as likely as not to turn back over the oettlcoat. reveal ing its inner side, and the inner finish is quite as important as the lace-gar-nlshed outside. A woman whose yearly dress allow ance touches the five-figure mark was passing criticism on a new negligee in a friend s morning room. a ne ioveu rnrrnenr trailed in folds of rose pink chiffon across a chaise longue. and the guest picked up a fold between her gloved fingers. "Why. yes, dear. It's an enchanting shade and the lines are exquisite. And It Is good lace, too but It Isn't Paris, you know." "They said it was copied after a Paris negligee." "Yes, I saw the same model myself at Hallee's; but Hallee would never have run up those seams with that cheap thread a bit off the shade, too. "You simply can't match chiffons in anything .t nir thread Don't vou see for your self that It spoils the whole negligee?" "I dldn t before, but I do now, ac knowledged the owner of the peignoir, ruefully. "But what can one do?" "Do? Insist upon having first-class finish in a garment that commands a first-class price. By the way. what did you pay for It?" "Seventy-five dollars." "And the Hallee model I saw in Paris was 250 francs fifty dollars!" "No wonder you like to buy your things over there." "But I don't not these days. 'anyway. I know lots of high-class shops here in New York where one finds Just the same dainty and distinctive things as in Paris the people who run them won't stand for poqjj tinish of garments on the inside, either cheap substitutes of materials or "findings" such as you seo In this substitution of cheaper thread for silk In your negl igee. "The trouble Is. most retailers don't bother to exam ine the seams of garments they receive from manufacturers, unless a customer makes a big fuss and most women never notice. They know they can dis pose of their merchandise, provided it has style and good lines." She laughed whimsically as she held the negligee nearer the lighf, where the thread showed distinctly off color. "You see, my dear, I have acquired the silk-sewn taste. After you get it. anything else puts your fastidiousness on edge." Pullman Robes Make Good Christmas Gifts. These (iarmrnts Are of Soft Silk In Neutral Colors and Cover One From 11. -ml to Toe. lMMXTKO P R.tiR VPI1S. (From Chicago Taily News.) She is a poor cook who is unable to make good. Most people gladly take advice from a stranger. Occasionally a full bearded man tells a bare-faced lie. Fortunately stupid people seldom realize how stupid they are. And true charity grasps the hand without a thought of the glove. Don't save all your smiles for the parlor use a few in the kitchen! A man's headache seems a lot worse when he had no fun acquiring it. If some people wore to speak their minds it wouldn't take them long. Lots of men would be unable to bor row trouble if they had to' give se curity. Remember, young man, that a little encouragement during leap year Is a dangerous thing. When a man is sure of a woman's sympathy he adds from 50 to 100 per cent to his choicest hard luck stories. Even a homely leap year girl may yet be able to catch a husband if she will bait her hook with plenty of the "long green." Wliu Not Have RealGoodHair THE woman who Is planning a trip for holiday week, or the 'girl who expects to be married and has a honey moon trip In prospect, will appreciate one of the attractive traveling negli gees, called Pullman robes, matched by an envelope shaped bag provided with straps on its inner side so that toilet ajticles may be carried com pactly and conveniently. These robes are of soft silk in dark or neutral coloring and they cover one from top to toe, discreetly hiding the fact that one's morning coiffure is not yet arranged and that one's feet are slippered into comfortable boudoir slip pers until one dons the more formal buttoned' boot with the complete travel ing costume of the day. A capacious hood, attached to the negligee, may be drawn up over the head and gives a rather better effect In a public place like the aisle of a Pullman, than a lace and ribbon boudoir cap. coquettish as the latter undoubtedly may be. Of course, the Pullman robe has roomy pockets Into which small belong ings may be tucked for one's Journey to the dressing-room and the fronts of the robe dress cross in double-breasted fashion, so that a single fastening and Cuticuii Will SureluHelPYou If you have dandruff yourhairwill bedrr and thin. Try one treatment with Cuu cura. Rub spots of dandruff with Oint ment. Next morning shampoo with Soap. Sample Each Free by Mail With 32 -p book ob the afctn. 6drMa pom-card: