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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 10, 1917)
TIIE SUNDAY OliEGONIAN, PORTLAND, JUNE 10, 1917. 7 hearts." Z's hand fully justifies the EXPENSIVE GRADUATING FROCK OF FINISHING SCHOOL GIRL BEAUTIFUL IN ITS SIMPLICITY All-White- Costume Is Reserved for Commencement Day, but Graduating Dress May Appear at Class Day and Other School Festivities of Final Week of School Year. raise to this or even a greater number. The bidding closed at "four hearts," and Z-Y made five tricks, losing only the ace and king of hearts, trumps. This gave a score of 66 five tricks at eight each. 40, and simple honors, 16. The entire hand was as follows: v Q J 9 7 3 2 AKQ 2 QJS 1 A K 8 5 3 2 K Q J 10 7 6 6 10 8 6 A64 3 A K 10 9 8 2 : Lame Excuse Given - Upon Z's asking Y why he had changed the bid to hearts (not holding four honors-) when he had good help at spades, Y Inanely replied: "Why. I thought I must show you the hearts. Theij if you wanted to go back to spades you could do so without in crease of contract and I could assist V54 X . J 10 9764 A B 9 8 i Z 7 54 you." How In the name of all that is '-- - v. 1 i I V ' U I iX i ft - J 111 I ' 1 ' 1 ' i ff - V vSjv-'""rS tvii f : 1 :'V;i I if . -r? - i yvi f U: l- "If If N o J ' I - I t - " If I I I 5 it I 1 ' ' 5 r - M r Af N.f :l I ' I I'' U, t i f I 4 ft I i p'I ? r rf c- ' r . L 1 x'vw iv II' I "x " " I I ' - I Voile THE young .g-lrl who takes her di ploma from a fashionable finish ing school wears a much more ambitious graduating fror 'han would be permitted in a public ' n' But even the expensive dresses worn at the finishing school have a beautiful sim plicity these days, when the jeune fllle Is kept in her place sartorlally. - An exclusive graduating frock this, made of white net with soutache embroidery on collar, cuffs, bodice and girdle. The hat accompanying the costume is of white lace veiled by white chiffon and white gardenias are grouped around the crown. Perhaps more graduating frocks this year are of voile with filet trimming than of any other material or combina tion of materials. A typical model is pictured, an enchanting ready-made graduating frock which ' proves hdw much to be depended on the modern shops are nowadays. The little cos tume is perfect of its kind; graceful, dainty, girlishly simple and possessed of an indisputable smartness, too. The panel-apron is repeated at the back in shorter length and the sleeve with its tiny crochet ball buttons is an inter esting detail.- The sweet girl graduate may wear her white graduating dress at class day exercises, but the all-white cos tume is reserved for commencement day. The white dress, here, is made to look quite another costume by its ac cessories; a straw mushroom hat trimmed with Nattier blue velvet and pink roses, a sash of Nattier blue rib bon, a parasol of flowered silk and fawn-colored slippers worn with flesh pink silk stockings. Frying Is an Art That Few Cooks Have Learned. Simple Directions Given for Prepar ing Nutritions Foods. CERTAIN kinds of food are delicious when fried in hot fat and, when properly done, such foods are whole some and nutritious and not harmful to stomach or complexion. Fried edibles have fallen into disrepute because so few cooks know how to fry correctly. Boggy, greasy. Indigestible results fol low the average experiment with hot fat. and in many families foods are served only baked, boiled or Bauteed.. Frying, when properly done, Is Im mersion in smoking-hot fat. The fat must be deep enough to cover entirely the articles to be cooked, and the same fat may be used over and over, each' time strained before it is set away to cool. It is not necessary to bring fat to the boiling point; it must merely be smoking hot. When it begins to smoke drop in a bit of bread. If it browns while you count 40. the fat is right for crocfuettes, fishballs, oysters, etc.; if it browns while you count 60, It is right for doughnuts or potatoes. All articles to be fried should be lightly warmed and thoroughly dry. If moist or too cold the fat is chilled and soaks into them this accounts for the greasy, soggy, indigestible condition of much fried food. There is danger also as the fat reheats that the water from mo4st food will make it boil over and spatter the stove or your clothing. Be careful not to let a drop of water fall into a kettle of steaming hot fat. The best way is to have a drying basket in which all the articles can be cooked at one time. Plunge the basket into the hot fat and raise it quickly if the fat begins to boil over. Fishballs and croquettes Bhould brown perfectly in one minute. Fritters require longer cooking. Keep a tin plate in your left hand and hold it under the basket or ladle as you remove articles from the fat, and place the articles Immediately on soft, unglazed paper until ready to serve Never pile fried croquettes, oysters or doughnuts one on the other. Keep them eparate so that they may remain crisD ail over. " v I ' i ' ' -v - . I - 7 i I f. i IT IS supposed that up-to-date play ers of auction, are familiar with the principles 'underlying the "overcall," or, as it is occasionally called, the "take-out." or "call-off," yet when it comes to the actual test it is surprising how often its use is misapplied and generally. I may add, with results more or less disastrous. Take the following case, which came up la actual play: Z. the dealer, bid. SMiiiiiii "one spades" on the following: Hearts, 10, 8, 6; clubs, none; diamonds, A 6 4 3; spades. A. K. 10, 9, 8. 2. A passed! T, the dealer's partner, overcalled with "two hearts." B said "three diamonds." Z, inferring that her partner had no assistance for her at spades, but held a good heart suit with possibly four honors, and herself holding assistance at hearts (three to an honor), dropped her suit and went to "three hearts." A and Y passed and B said "four dia monda." Z responding with "four reasonable could Z, with the help she could give her partner at. hearts, go back to her suit when her partner had practically denied help for her, yet had shown a good holding in hearts, possibly four honors in the suit. Y even went so far as to try to throw the blame on Z for bidding up hearts instead of going on with her own suit. It is bad enough to have one's part ner willfully deceive one, but when one has acted in perfect faith and in ac cordance with the inferences given, he is held responsible for results, it is indeed a trying experience and . one which it requires the utmost patience calmly to submit to. Y. it may be stated In passing, was one of those players, of whom the number is legion. who feels he is always rignt ana tne others are wrong; one of the assertive, self-complacent sort, than whom none are more unreasonable or difficult to play with. If oneiwlll carefullly study the hand given, it will be seen that there was not the shadow of a reason why Y should have made the overcall with hearts. He had a splendid assisting hand for spades, three to the queen, jack; the tierce major in clubs, a sin gleton diamond which would enable him to ruff the second round of the suit, and a fair suit at hearts. With such holding, had the occasion demand ed, that Is, had there been an interven ing bid, he should have pursued his partner's spade bid to the limit, going. If necessary, to "five spades." Had the hand been played at vpades the score would have totaled 208 seven tricks at nine each. 63; a grand slam. 100; five honors, 45. A loss of 152 points because of an Illogical overcall. the d-esire. as the player expressed it. to show his holding in hearts, a hold ing which In any case, had Z secured the bid, would have been disclosed in the best and most effective way pos sible as soon as his hand came down. "Showing;" Often Erroneous. It has often been said, and I believe It is true, that there are more auction sins committed In the desire to "show" one's partner something, something, too, which in the majority of cases Is not of any particular consequence than in any other one way. Had Z's bid been a "no trump," Y's overcall of "two hearts" would have been the correct thing, it being one's bounden duty at the partner's no trump bid to show a holding of five or more of a major suit, spades or hearts, if the suit contains at least one honor. This is without reference as to whether the hand otherwise is or is not an assisting no-trump hand. This ruling is based on the theory that it is generally better to play a hand at a major suit than at no trumps, unless the no trump is good for . a hundred aces. The overcall showing five or more of the suit, the no-trump maker is usually in position to Judge whether to let the suit bid stand or go on with no trumps. If holding assistance in the suit, the suit generally is better, save, as above stated, when the hand Is good for a hundred aces. While the words "always" and "never" cannot be strictly applied In auction, and. as in all phases of life, rules must at times be broken, it re quires the experienced player to de termine when they should be broken, and the average or less than the aver age player will find it decidedly to his interests, without waver or ques tion, to conform strictly to the guides laid down for his benefit. There is also a rule which says never to Interfere with your partner's bid of a major suit save when you are without assistance for him at his bid and. have a. thoroughly ood bid of your own. When I refer to assistance In one's partner's suit. I do not mean to imply wonderful assistance. Such Is necessary if you repeatedly raise your partner's bid, but assistance in the ordinary acceptation of the term means at least two trumps. With this number you are generally assured of the preponderance of trumps, you in ferring that your partner, who has bid the suit, holds at least five. If you hold one trump only, or none at all, there is always the danger that the preponderance may be with the ad versaries. If your trump holding in cludes one or more honors, so much the better. Overcall Is Explained. For the benefit of such players as apparently do not have a correct com prehension of the overcall, I give the following: Let it be understood, in the first place, that the bid known as the overcall applies only in cases where one's partner has made a bid and there has been no intervening bid. When your partner has been overbid by an adversary, your bid, if you make one, does not constitute an overcall. The overcall, in other words, applies In cases where you take the bid away from your partner. As can be seen, it Involves great .responsibility and should never be employed save when the occasion absolutely justifies it. Now for the cases making it justifiable: Overcall your partner's suit bid with a bid of higher valuation when your holding thoroughly justifies the bid. Such bid does not say, by any means. that you have no help for your partner at his bid, but that you are strong in your bid and you desire naturally to play the hand at the higher valuation. If, your overcall " being of this nature your partner goes back to his bid. he evidently holds no help for you at your bid, and your subsequent policy must be influenced by your particular hold ing. Overcall your partner's suit bid with a bid of lower valuation only when you are absolutely without help for him at his bid and have an entirely legitimate bid of your own, holding possibly four or more honors in the suit. Some players overcall with a bid of lower valuation with the cer tainty of a big honor score, even though they hold assistance at the partner's bid. This, however. Is scarce ly a wise policy. Under no conditions overcall with a bid of lower valua tion without the requisite strength to do so. Looking at the case from a logical viewpoint, it Is better the hand should be played at your partner's good bid, even though you are unable to help, than at your poor bid at which your partner may likewise be unable to help. If you have overcalled with a suit of lower value and your partner goes back to his bid. let him alone. Your overcall was a warning of danger, and if he persists in his suit he does so at his own risk and in the full consciousness, it is to be supposed, that he knows what he is doing. Never warn but once. There are a few things I still desire to say on this subject which I will reserve for the next Issue. You can't tell which -way a train has gone by Its track. ' j ((TlondJuly,! 1 WAYS OF SERVING COTTAGE CHEESE IT IS RICH IN PROTEIN With Cream, Olives, Nuts, Beans, Eggs or Other Foods Valuable and Appetizing- Dishes May Be Prepared by Housewives. WASHINGTON. June 9. Cottage cheese Is richer In protein than most meats and is very much cheaper. Every pound contains more than three ounces of protein, the chief material for body building. It is also a valuable source of energy, though not so nigh as foods with more fat. It follows that its value in this respect can be greatly Increased by serving it witn cream, as is so commonly done. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some people add a little sugar, or chives, chopped onion, or caraway seed 1 ne roilowing recipes illustrate a number of ways, in which cottage cheese may be served: Cottage .Cheese With Preserves and Jellies. Pour over cottage cheese any fruit preserves, such as strawberries, figs or cherries. Serve with bread or crack. ers. If preferred, cottage cheese balls may be served separately and eaten with the preserves. A very dainty dish may be made by dropping a bit of Jelly into a nest of the cottage cheese. Cottase Cheese Salad. Mix thoroughly one pound of cheese, one and one-half tablespoonf uls of cream, one tablespoonf ul of chopped parsley and salt to taste. First, fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers, putting two or three parallel strips of pimento between lay ers. Cover with waxed paper and set In a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. Minced olives may be used instead of the parsley, and chopped nuts also may be added. Cottage Cheese Rolls. To be used like meat rolls. A large variety of rolls, suitable for serving as the main dish at dinner. may oe niaae oy comoining legumes (beans of various kinds, cowpeas, len tils, or peas), with cottage cheese, and adding bread crumbs to make the mix ture thick enough to form into a roll. Beans are usually mashed, but peas or small lima beans may be combined whole with bread crumbs and cottage cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right con sistency; or, instead of beans or peas, chopped spinach, beet tops or head let tuce may be added. Boston Roast. One pound can of kidney beans or equivalent quantity of cooked beans; one-half pound cottage cheese; bread crumbs, salt. Mash the beans or put them through a meat grinder. Add the cheese and New Embroidery Imitates Filet Lace. Cross-Stltea Work for Centerpieces, Tray Cloths and Dollies. THE newest sort of cross-stitch em broidery produces patterns that suggest hand-made filet in design. This new cross-stitch is much In vogue just now and women who can spare time from the knitting of mufflers and wristlets for the sailor boys this Sum mer will be making cross-stitch center pieces, tray cloths and doilies. A cen ter piece of white linen with a design In blue cross-stitch Is pictured. The inner band of cross-stitch work, an inch above the filet border effect, adds much to the pattern. The edge of the cloth is scalloped and buttonholed In blue to match the filet design, r.. ............ 1kidsfiiajS4nuiuaMaHuanAM Nem Embroidery Imitates filet Lace. ................. ...4 bread crumbs enough to make the mix ture sufficiently stiff to be formed into a rolL Bake in a moderate oven, bast ing occasionally with butter or other fat and water. Serve with tomato sauce. This dish may be flavored with chopped onions, cooked in butter or other fat and a very little water until tender. Pimento and Cottage Cheese Roast. Two cupfuls of cooked lima beans, one-fourth pound of cottage cheese, five canned pimentos chopped, bread crumbs. Bait. Put the first three ingredients through a meat chopper. Mix thor oughly and add bread crumbs until it is stiff enough to form into a roll Brown in the oven, basting occasionally with butter or other fat and water. Cottage Cheese and Nut Roast. One cupful of cottage cheese, one cupful of chopped English walnuts, one cupful of bread crumbs, two table spoonfuls of chopped onion, 1 table spoonful of butter, juice of half a lemon, salt and pepper. Cook the onion In the butter or other fat and a little water until tender. Mix the other Ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. Cheese Sauce. , For use with eggs, milk toast, or other dishes. One cupful ' of milk, one tablepoon ful of cottage cheese, two tablespoon fuls of flour, salt and pepper to taste. Thicken the milk with the flour and Just before serving add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be Increased, making a sauce suitable for using with macaroni or rice. Plant Food, Then Save It, Is Warning Issued. Economy of Cook in Preparing: Ilshes Well and Avoiding Waste Is Help to Soldiers. A MERICAN kitchens waste enough LJl food each year to feed the whole British army ' In France and several divisions of the French army. It is estimated that the annual food waste in the United States amounts to 3700,000,000. This Is believed to be a conservative estimate. Therefore, all we need to do to make certain supply ing all food required and of winning e war is to cut out that waste. It is entirely possible and feasible to do this. It is only a question of every man, woman and child in the United States becoming individually thrifty in the use of food. Millions of young American men are preparing to sacrifice their lives, if need be, in the cause of victory. How much more willingly should all who are left at home practice the small sac rifice of using the little extra care nec essary to make certain that no food is wasted! The military leaders of our Nation and of our allies agree that the outcome of the war is a matter of food. Thus every little food saving, trivial and unimportant as It may seem, adds to the aggregate of the food supply which can make victory certain. Without thrift at home all the outpouring of blood on foreign battlefields may be In vain. Famine may be the great con queror and the war may end In & sur render forced by starvation. While hotels and restaurants are heavy offenders In the matter of wast ing food, yet the chief contribution to the 3700,000,000 food loss Is made in the kitchens of private homes. Good food Is improperly handled and stored. It is carelessly cooked. It Is waste- FRECKLE-FACE Sun and Wind Bring Out Ugly Cpota. How to Remove Easily. Here's a chance. Miss Freckle-face, to try a remedy for freckles with the guarantee of a reliable dealer that it will not cost you a penny unless it removes the- freckles, while if it does give you a clear complexion the ex pense is trifling. Simply get an ounce of othlne dou ble strength from any druggist and a few applications should show you how easy It Is to rid yourself of the homely freckles and get a beautiful complexion. Rarely is more than one ounce needed for the worst case. Be sure to ask the druggist for the double strength othlne, as this is the prescription sold under guarantee of money back if It fails to remove freckles. Adv. fully prepared. It la overgenerously provided. Xhese are the chief causes of home food waste. team to V'se leftovers. Extravagant cooks must learn how to use leftovers. Leftover cereals can be combined with meats, fruits or vege tables to make appetizing side dishes. Even a spoonful of cereal is worth, saving as a thickener for soup or gravy. Don't throw away stale bread, skim milk, sour milk, scraps of meat or fish, trimmed fats or suet, even the water used for cooking rice and many vegetables should be kept. Stale bread can be used in many ways, -skim milk contains all the nourishing qualities of milk except fat; sour milk can be used in baking; meat and fish scraps add flavor and nourishment to made over dishes; fat can be fried out and used as a substitute for butter and lard in cooking, while cooking water will help to flavor soups and sauces. Keep food from exposure to heat, germs, dirt and flies, and prevent tho waste due to spoilage. Protect food from mice and Insects. Keep milk cool and well covered. Find a use for vege tables that may decay. Stew fruits that threaten to spoil. If you have sur plus food 'from the garden, can it. Cook Pood Tastefully. Cook appetizingly. It puts a heavy strain even cn patriotic duty to eat scorched oatmeal, improperly seasoned potatoes, soggy or poorly flavored vegetables, overcooked meat and fish and burned fat. The cook who uses care to make dishes palatable is ren dering a National service this year just as truly as Is. the soldier in the trenches. Prepare food economically. A care less cook will waste 20 per cent of & potato, a turnip or an apple in peel ing it. Finally, guard against overabun dance of food served. Too many dishes mean that much food is thrown away and wasted. Simplify your war menu; eat enough and no more. Make saving rather than spending your household motto. Don't be finicky, but be will ing to try new dishes which the cook makes of leftovers or cheap foods. An Impolite man is one who always butts In and begins to talk about htm Belf when you are talking about your, oelf Lemons Whiten the Skin Beautifully! Make Cheap Lotion The juice of two fresh lemons strained into a bottle jontalning three ounces of orchard white makes a whole quarter pint of the most remarkable lemon skin beautifier at about the cost one must pay for a small Jar of the ordinary cold creams. Care should be taken to strain the lemon Juice through a fine cloth so no lemon pulp gets in. then this lotion will keep fresh for months, fcvery woman knows that lemon juice Is used to bleach and remove such blemishes as freckles, sallowness and tan. and is the Ideal skin softener, smoothener and beautifier. Just try it! Make up a quarter pint of this sweetly fragrant lemon lotion and massage it daily Into the face. neck. arms and hands. It should naturally help to whiten, soften, freshen and bring out the hidden roses and beauty of any skin. It is wonderful for rough. red nanus. Your druggist will sell three ounces of orchard white at little cost, and any grocer will supply the lemons. Adv. Embarrassing Hairs Can Be Quickly Removed (Beauty Culture.) Hairs can be easllv hnnathMl frnm the skin bv this nulrlc. nnlnlaKi mKi- Mix into a stiff paste some powdered delatone and water, spread on hairy surface and in two or three minutes ruo oil, wain tne skin and it will be free from hair or blemish. Excepting fn vrv fftubhom crowr nnA .nr.11... tlon Is sufficient. To avoid disappoint ment, ouy in o aeiatone in an original package. Adv. -r-rr -- "-T-- r . ; r,r IV-' v . .?: ;.; :::;.:;.vSx - J ' v ' !
