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
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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
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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.
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