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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Oct. 21, 1917)
THE SUNDAY OREGOXIAX. PORTLAND, OCTOBEfc 21, 1917. WITH THIS CHARMING GOWN NO SUNNY DAY WILL TEMPT MILADY Svelteline Model in Lingerie Gives New Lines of Slimness and Touth to Woman of Large Figure. THOUGH the day be bright and sunny and all nature calls milady out of doors, this charming bit .of finery would be sufficient temptation to keep her indoors. It is of French blue velvet. The collar and sleeve edg ing is of white fox fur and it is lined with the softest of white messaline. It has been always the aim of large T.-omen to appear slender and graceful, but. sad to say. they have seldom suc ceeded. The larce woman with that ambition nowadays Will receive some aid ia her efforts from the new svelt line system of designing. This new feature of late has been applied to dainty lingerie for the large woman. The sveltline system of de signing clothes to produce a slender appearance has been extended even to undergarments. As a result this pretty sveltline model in lingerie gives to the large figure new lines of slimness and youth, without the inconvenience of dieting to achieve the same effect. ANSWERS TO CORRESPONDENCE HOLLAND. Or.. Sr pt. SO. Please Rive me recipe lor making toilet poap. made either of suet or lard. Wo have made laundry soap, but never attempted the other. M RS. J. I HAVE never found a satisfactory home-made toilet soap. Of course it is easy to make ordinary soap and scent it at home, but that does not constitute a good toilet soap. With home appliances the exact proportions necessary for the chemical reactions are difficult to secure, so that usually there is some uncombined alkali left or too much glycerine, which is bad for the skin. 1 do not think you will find it economical in any way. Better buy a small quantity of good toilet soap and use it carefully. Any extra "soap fat" which you mav save can be used for making ordinary soap., " n i-ii ia iiuue satisiaciory tor ordi nary domestic purposes. See the recipe given below, for instance. Possibly some reader mav have had satisfactory results in making toilet eoap and may offer suggestions. PORTLAND. Sept. 1!3. My Dear Mis, Tingle: Please give me a receipt for muk ins soap which contains ammonia and borax. MRS. E. F. Home-made soap with borax and ammonia Five pounds clean, rendered lat. one pound lye. 3 quarts water. pound borax, 2 tablespoons ammonia. Dissolve the lye in the water. When completely dissolved and cold dissolve also the borax. Heat the fat slightly. then add the lye and other ingredients and mix thoroughly, stirring until it thickens. let is thicken until it will just pour and still run smooth. Do not boil it. Pour into wooden moulds, or cardboard boxes will do. 'When cold and firm, cut into suitable pieces with a bit of string and store in a dry place to dry out a little, since, as every housekeeper knows. "seasoned" or partly dried soap wastes much less in use than does fresh made or fresh cut soap. Any kind of fat may be used. Save every scrap, no matter how un attractive, and clarify it for soap mak ing if it is not fit for food. HOOD RIVER. Or.. Sept. 24. Dear Miss Tingle: Will you kindly tell me. through The Sunday Oregonlan, how to make kip pered salmon, such as you buy on the mar ket ready for use. Thanking vou in ad vance. 1 am. MRS. C. E. I know of no satisfactory way of preparing, at home, the so-called "kip pered" salmon of the "ready-to-eat" market kind, though possibly some reader may have been more successful. Smoked salmon, sometimes called kippered salmon, can be easily pre pared at home by salting the fish, hanging up to dry a little stretched on a wooden rack, and when about half dry painting it once or twice (accord ing to its thickness, how long it is to be kept, and the kind of material used) with one of the commercial preparations known as "Smokene," "Liquid Smoke." or similar names. The fish may then be cooked as needed, a ( s? Solf . . ijg 74 1 4. t L M r :" 1 ii : V m i tin I 1 I .; ' . v I hi V arte .'-i ill si: i-i iit , n i : a i i - cii - nil ! little soaking being sometimes neces sary if the fish should be too salty or too dry. We have had good success by this method, but it is not the same as the "market" product. WOODBURX, Or., Oct. 3. Dear Miss Tingle: will you pleaae give me a recipe for East India relish. The one ,1 am re ferring to has green tomatoes, cabbage, peppers and brown sugar, etc., in it. Thank ing you for the favor. B. E. I hope the following is what you want. The- proportions of the main ingredients and of spices may be modi fied: to suit personal taste. India Relish One pint each finely chopped cabbage, celery, green toma toes, onions and pickling cucumbers, 1 cup each finely-chopped green and red sweet peppers (or one pint chopped green peppers may be used) about one quart strong pickling vinegar, two to three cups brown sugar (according to taste), Vi cup white mustard seed, 2 tablespoons celery seed. A small cheesecloth bag containing one inch bay leaf, cloves. 10 pepper corns and two or three small red pickling pep pers. Chop all the main ingredients and either sprinkle thoroughly with salt. In layers, or let stand in brine ovajr night. Drain and mix thoroughly. If too salty rinse in cold water. Place in a kettle with the vinegar just to cover, add the seeds and spices and heat nearly to boiling point. Let stand over night, then reheat with the sugar. If a slightly hot pickle is liked add, cautiously, a very little cayenne to taste. Pack Into jars (removing the spice bag) and seal at once. If pickling cucumbers are not easily available save the peelings of ordinary cucumbers, putting them in brine (cut ting them not too thin) until ready to make the pickle, then chop finely aa though they were fresh pickling cu cumbers. The latter are mostly "peel ing," anyway. Several kinds of chopped pickles or relishes may- be made from ordinary cucumber peelings a "small economy," particularly useful for the city housekeeper or apartment dweller. A little grated horseradish may be added, last, to the above relish, if liked. The exact amount of sugar is a matter of personal taste. Use strong vinegar, "just enough to cover," the exact amount depending-. CLATSKANIE, Or.. Sept. 20. Dear Miss Tingle: I am anxious to know how to make sweet pickles of Italian prunes. I have asked many people, but none seem to know how to make the kind that my mother used to make. They were whole, with th stem on, and the skin was not cracked. The flesh was quite firm. Mamma used whole cloves and stick cinna mon In the pickles, I remember, aa I used to eat the pickled spice. She kept them In a stone jar with a cloth tied over th mouth of it. They were a delightful relish. If you can give me the recipe I shall feel much obliged to you. I have experi mented but could not keep the prunes whole. I am an interested reader of your section of The Oregonlan. MRS P. M. S. Following are some old-fashioned recipes for spiced prunes, which I hope may be helpful. In order to keep the prunes whole, it is necessary to prick or "dock" the skin thoroughly so as to prevent cracking, as they expand on heating, and to allow the vinegar and spices to penetrate the- flesh. A useful "fruit docker" for pricking them can be made by driving the heads of several stout darning needles into a large cork, so that one motion will result in several pricks and con sequent time saving. 1 give both the cooked and the uncooked pickle. If you keep the prunes in a crock be sure to use a plate or weighted board to keep the fruit under the vinegar ana so minimize the chance of mould lng or softening. Prune Pickle No. 1 (unsweetened) Wash dry and prick the prunes, ar range in a crock and cover with strong not pickling vinegar heated with tablespoon whole cloves, 2 tablespoons oroKen stick; cinnamon and 1 table spoon each whole allspice and salt to each quart. Next day drain off the vinegar, reheat and- pour over th prunes, do this three times, then seal in jars. Ihey keep best in sealed jars but will do fairly well in a. crock if kept below the vinegar. .fickle Prunes No. 2 (cold) Wash. dry and prick the prunes, arrange in layers in jars with sugar between the layers, using from one-half to one cup sugar tor every pound of prunes, ac cording to how sweet a pickle is de sired, sprinkle a few cloves and pieces oi stick cinnamon between each layer. Add 1 teaspoon salt to every Quart of coia picKimg vinegar used. If a slight ly not picKie is liked use 1 small, dry, red "pickling pepper" and about one inch stem ginger In each quart jar. Pour the cold vinegar over the fruit sugar and spices and seal at once. Be sure the prunes are very thoroughly pricKed over for this pickle. faweet Pickled Prunes Wash, dry and prick the prunes and arrange in Jars or in a crock. Make a syrup, using to s cups Drown sugar and 14 cup mixed cioves, broken stick cinnamon and alspice to one quart vinegar. The amount of sugar depends upon how sweet a pickle you desire. If the flavor is liked, a small piece of ginger ana a bit of bay leaf may be added to tne spices. Pour the hot syrup over me iruic, let stand over night, then drain off and reheat the syrup. Do this four or five times in all. The syrup may be boiled down to any de gree of richness at the last boiling. Seal at once. The older cookbooks suggest boiling the syrup six times if the fruit is to be kept in a crock; but judgment is necessary in order to keep me iruit tirm. MONTESANO, Wash.. Oct. 2. Denr Mlo. i ingle: I am sending the recine asked for apple sauce cake without eze-s. hnnlnir It will be satisfactory. MRS. R. E. H. Apple Sauce Cake (Mrs. R. E. B. ) two tablespoons of butter or Crisco. 1 cup of sugar, 1 cup of milk, 1 cup of appie sauce, n teaspoon or soda, 1 tea spoon of baking powder, flour to make the thickness of cake batter as the ap pie sauce varies in thickness. Use lem on extract flavor, or spice may be added. Also a tablespoon of chocolate may be added and the spice and flavor ing omitted- ANOLERSVALE, Or.. Sept. .10. Dear Miss Tingle: I saw in The OreKonian that some laciy wanted an apple sauce cake recipe. I am sending one. Hope it is what she desires. I get lots of good recipes out of Thu !,-.. gonian and would like to send some of mine it you wouia like them. MRS. C. W. H Apple Sauce Cake (Mrs. C. W. H.) jne cup sugar, one-hair cup lard or butter, creamed: add one and one-half cups apple sauce, dissolve two tea spoons soda in one tablespoon hot water, one teaspoon each cinnamon and cloves, two cups flour, one cup chopped raisins; bake in a loaf. Many thanks to you both. My "Apl pie Sauce Sake" questioner is certainly reaping a rich harvest of recine frnm kindly readers. Apple sauce cake is a gooa war cake ana "seasonable" be sides. Prune sauce cakes mav be sim. ilarly made, but have, of course, a sngntiy auierent flavor. The nrnnea fresh or dried, are stewed and rubbed tnrougn a sieve or colander. GRANTS PASS. Or.. Sept. 7. Dear Miss Tingle: Please publish a recipe for pickled crahapples with little or no vinegar. Can I use it for pears? Also, please print a recipe for a good fruit cake, quite rich. Thanking you. MRS. J. w. R. If you do not want to use vinegar use cider instead for your crahapples Pickled Crab Apples Wash, prick and steam the crab apples until ten der. Place In jars and cover with a syrup made with six cups brown sugar to one quart vinegar with one tea spoon each whole cloves and n.ni. and two teaspoons broken stick cinna mon ucu in a nag. rour tne syrup over the hot steamed crab aDDles h iA, stand over night- Do this three or four Limes uiiLii me crao apples bej?in to look translucent. Then boil down ih syrup, if not rich enough to suit you and pour over the crab apples and seal! m sienmins tne crao apples be sure to put them into a dish or bowl in the steamer (or elevate them above the oomns in an orainary sauce pan) so as not to lose the juice. Add thin the syrup. , If cider . is used in place of vinegar . and if the flavor seems too "flat," add a little lemon Juice. Small hard pears may be peeled and similarly treated, leaving the stems on. Larger hard pears may be halved or quartered and either steamed or sim mered in a small quantity of water before being treated in the syrup. The amount and kind of spices may be varied to suit personal taste. A little stem ginger or yelow lemon rind might be iiked as an addition to either pears or crab apples. So many correspondents are at present asking about "perishable" and seasonaDie food materials and my space is so limited that I must ask you to wait for your cake recipe in a future issue. PORTLAND. Oct. 3. Dear Miss Tingle: Kindly tell me whether the light colored grapes will make grape Juice of a good flavor. I have some n.uriv Hn whirh are green in color when ripe and others of oencate pinkisn color, similar to the Delaware! we used to have in Wisconsin Perhaps they are the same. Please. alo. give me recipes for other ways of doing grapes which will not require much sugar or be too much labor. I shall be grateful If you will reply soon, as my grapes are now ripening. MRS. L. Very nice grape juice can be made irom some kinds of light-colored grapes, and while the color is not quite attractive me flavor is often ex celient. I do not know, of course. Just wnat navor your grapes may have, but you might lust conic nrt mnbtv drain a small quantity and see whether you line tne flavor. Some additional sugar may be needed. In some cases a mixture of grapes, say part Concord and part Delaware, will give an at tractive flavor and color. The "wash ings" of skin. pulp, etc., left after making grape juice might be used to make vinegar. Sometimes it is well to extract most of the juice and rnh the remaining pulp through a sieve or coianaer to make grape jam, marma lade or conserve, grape catsup or grape paste (partly dried to be used like ariea iruits) or grape chutnev. If vnn have a large quantity of grape Juice you can use what you don't need for annKing or for desserts to "put up" such fruits as rather flavorless tu ples or pears, thus saving some suear ana giving additional flavor. If you make grape jelly, remember to save any left-over pulp for these purposes, also to gather jelly grapes before they are quite ripe. I have not much space for detailed reciDes Mav but possibly these suggestions may be all you need. If you want any special recipe, please write again. PORTLAND. Sept. .28. Dear Miss Tingle: Will you please give me a recipe for pop corn balls. Also, I would like to know more about sauerkraut. - I am putlng It in a stone Jar, and the recipe says after a few days It will begin to ferment, during which period the pickle must be removed or drawn off and replaced by fresh. Does It mean to replace a brine, or Just what does it mean? I saw your recipe in The Ore gonlan September 16, but just that particu lar page is lost. As you have helped me so many times in your columns, I know you "uw. MRS. J. S. W. I will ask you to wait for the "pop corn balls," In order that I may give you a prompt answer about the sauer kraut. The kraut should ferment in a warm place and should be kept cool after fermentation is completed when the "brine" or "pickle" should be quite acid. If after fermentation the liquid seems to be muddy and badly scummed and discolored draw it off and replace witn i res ii Drine, to which a little vinegar has been added. "Brine" and "pickle" are both used to mean the liquid part of the sauerkraut. If pre ferred, the kraut may be sealed in large glass jars when fermentation is com plete, but it will keep fairly well in a crocK or Keg in a cool place if a board and weight are used to keep it under the brine, and if it is watched for signs ui yeast scum ana sottemng. i-UKEK-r GROVE. Or, Sept. 2. Dear Miss Tingle: Some time ago a lady asked for directions for making oatmeal cookies without many eggs. I am enclosing a recipe. I like it very much and hope others uiiy. too. . -,. We have been asked so many times to try- to save white flour that a friend sug gests that 1 send directions for making bread as we have been making it lately. We call it war bread. Will you please give directions for mak ing green tomato pie? I have eaten It and it is very nice, but I do not know how to make it. With many thanks. E. K. S. I am very glaa to receive your rec ipes. We are all interested in wheat economy now. Owing to lack of space I must ask you to wait until next week for your green tomato pie recipe, when I hope to give several other methods of using green tomatoes. Simply slic ing tne tomatoes and using them like apples with a little sugar and lemon or spice gives a very good pie, with or without a few raisins. Possibly some reader may have some extra fine "green tomato ideas. Green tomato mince pie is very good. I won der if that was what you had in mind. Scotch Tarts (Mrs. K. F. S.) One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking-powder, one egg and salt. Mix the oatmeal, flour, sugar, salt and baking-powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the thickness of a dollar, cut out and bake in a mod erately quick oven until nicely browned. rteep in a tin box. I like this very much, but I prefer to use more sugar, shortening and flour. We like them better than when made of flour alone. They keep much better. Pumpkin or Squash Biscuit (Mrs. E. F. S.) One-third cake compressed yeast, one-half cup luke-warm water, one-half cup milk scalded and cooled, one-half cup cooked squash, one-fourth cup brown sugar, one-half teaspoon t, one-fourth cup shortening (melt ed), and three cups flour. Soften yeast in luke-warm water; mix remaining ingredients in order given into a soft dough: knead ten VCORSETS 'DrontJace or Sack J?ace JJERE is presented an exquisite new corset modeled for wear now. It's STYLE, like that of all BON TON corsets, is authentic, and expresses that slim, youth- ful silhouette which the latest French fashion decrees. New corsets are essential for new gowns and this model, as the pic ture shows, will not only enhance the beauty of your form, but solve, dressmaking problems. Front Lace Model 1038- is fashioned for average figures, and, aside from possessing the advantages of the front lacing principle, is one of the season's smartest corsets. White cou tiL Price $5. Other models for all figures at $3.50, 85, $6.50,' $8 and up. ' YOUR DEALER may offer substitutes. Insist -vpon the genuine "BON TON." If he refuses to supply you, write us. Accept no substitutes. minutes, keeping dough as soft ax nnn. slble; cover and let stand over nit-hr: with buttered fingers null off pieces of the same size and work into balls; set them in a baking pan and when double in bulk bake half an hour. Bread Made with Corn Meal Mush (Mrs. E. F. S.) A rounded cup of fine white corn meal made into mush it win swell more if started with cold water let cook an hour or more in double boiler. It should swell to about three pints. About 4 o'clock in the aft ernoon take one-fourth cake of yeast foam, soften in warm water, then beat in two-thirds cup flour and let rise. At 9 o'clock cool the mush to the right temperature and mix the bread, using sufficient flour to make a smooth dough. Let rise over night, add salt. sugar and shortening to taste, knead 15 minutes, let rise again, then make into biscuit; put into baking pan and when light bake one hour. If bread is too warm or gets too light at any time it will not be as nice and sweet. Always warm and dry the flour. PORTLAND, Oct. 1. Dear Miss Tingle: Tears ago my mother served a dessert called "Betty in the blanket," made of some kind of a batter, plenty of blackberries, and I am quite sure it was steamed. I have had so much help from your col umn and hope for help now. Thanking you, MRS. R. H. H. Possibly some reader may know of a pudding by that name. In the mean time try the following and see if it is anything like it: Steamed blackberry pudding. 2 cups flour, cup sugar, about 2-3 cup milk, 1 egg. 1 tablespoon shortening, 2hi tea spoons baking powder. teaspoon -salt. 2 cups blackberries. Mix to a Boft drop batter. Stir in the berries. Place in a well-greased pail. Cover and steam 2 hours. Turn out and serve with sugar and cream or hot milk or any preferred sauce. For a plainer pudding omit the sugar. The exact amount of milk will vary with the kind of flour used and the size. SHERWOOD. Or.. Oct. 2. Dear Miss Tingle: I have been looking for a recipe for canning peas and string beans. Will you kindly print a good way to can them? Also a recipe for peanut brittle, only I want to use .Raro Instead or molasses. MRS. J. C. B. Note the reply given above in regard to peas and beans. Do you wish for the porous or the clear type of peanut butter? Please let me know, as I am devoting as little space as possible to candy recipes at this time. simply a straight oblong piece of plush lined with silk and the silk lining ex tended out to make a little piping all around the edge I made it thai, way to keep the wear front, the plush edge. I wear it now on the nfee Autumn days with my coat dress and later I will wear it as a collar with both my suit and long coat and I am making detach able cuffs of the plush to wear with either my long coat or my Winter suit." "Have you a mufr-of the plush, too?" inquired I. - . "No. I don't need a muff when I have big cufTs to help keep my hands warm, or I can put my hands in my pockets when they are empty, but anyway, for me a muff is a useless extravagance in our rainy Winter climate, when I usually have to hold an umbrella in one hand and some -bundle or bag in the other, and I expect to be carrying more bundles and bags than usual this coming season, with the new delivery system on and the heavy lied Cross work." "I am making myself a long coat," Mr. F. went on, "from a broadcloth tailor I had several years ago. The skirt was made with box plaits, so I am making the coat Empire, with a deep yoke in the back and a box plait section of the skirt sewed to that: those Empire coats are very easily made there is so little fitting to them; just a yoke in the back and a loose belt in front, and belted coats and jackets are the handiest things in the world for the person who must make things over, because you can piece your goods at the waist line and hide the seam under a belt. Pockets help very much, too, in hiding worn or soiled places in a made-over dress, and a new jumper and side pieces may be put in in an old dress and quite a period added to its life by so doing." "T am glad." said Mrs. R.," that the Red Cross is teaching women to knit and crochet useful things, for it is cer taintly a great benetit to all women to know how to make all these verj practical- and useful articles for theii own households. I knit a sweater an4 cap for my little, niece and she and hei mamma were wonderfully pleased wits it. And then the convalescent robet and the nurses' helmets and aprons and all those things we don't any of ui know when we may have dear ones o our own for whom we will want ts make these things, and the sooner w knoT7 how to do it the sooner we will be prepared for any emergency that may arise." How to Test the Cake. A fine knitting needle kept at tlx side of the stove is handy for trying cake to see if it is done. Salt in Coffee. Try putting a pich of salt in your coffee. It will bring out the flavor. Simple Home Treatment to Remove Hairy Growths (Beauty Culture.) Two or three minutes' use of dela tone paste will banish every bit of hair from your face, neck or arras. This paste is made by mixing some water with powdered delatone. After the paste is removed, the skin should be washed to free it from the remain ing delatone and it will be clear and spotless. Vou will not be disappointed with this treatment if you are sure to obtain real delatone from your druggist. Adv. THREE WOMEN TALK OVER WINTER WARDROBE PROBLEMS Busy With Red Cross and Food Conservation Work, They Have No Time for Shopping or Sewing and Decide to Touch Up Their Old Clothes. BY "MRS. PORTLAND. While we were gathering our Winter bean crop in our adjoin ing garden plats the other day, Mrs. F., Mrs. It. and I, we en tered into a discussion on an ever-in teresting subject what we would get new in the way of clothes for the com ing season and how we would make it. "With all the Red Cross work I am doing now," announced Mrs. R., "I shall not have time to either buy, make or have made any great outfit of clothes, so I am going to touch up my old things a little and add a few new trim mings and furbelows whenever I can get time from my canning, drying, pickling, preserving and salting down of all sorts of foods. Now there's my long coat that I" got several years ago. It has quite large cuffs and collar on it. The collar never did fit me very well, so I am going to rip off both collar and cuffs and from them I can easily get enough goods for a belt and pocket flaps; then I will get new velvet or plush for collar and cuffs. My last years black velvet street hat I shall wear again. I will shirr the crown in more to the rim than it was last year in order to hide a few soiled places; then I will put a buckle or a loop or a feather to the front and that will set tle the street problem for me." 'I am going to make myself a little turban of green velvet to go with my green tailor suit," said Mrs. F. "If I have to make my own headgear myself, would rather make small toques or turbans with drooping brims, because they take so much less. goods and. are Iso much easier to make than any other kind of hat. All in the world you have to do is to tack a circular piece of goods over the crown, face the brim with a bit of ribbon or silk or satin; then sew a bias piece of velvet to the edge of the brim and gather it in to the crown and put a band on over th joining of crown and brim. A little trimming in front or to one side fin ishes it off." . "I was a little worried as to what I was to do for an afternoon and even ing dress," continued Mrs. K. "My blue silk is cut in several places and my silk crepe, which has done duty for so many seasons, is clear past decency " "Why not combine them?" interrupt ed Mrs. F. "I am sure -you can get enough out of the crepe silk to make an overdress: there is scarcely any fit ting to be done to them, you know, ex cept a little at the throat just two plain, straight pieces, joined at the shoulders with a big collar and a square opening in front and laced to gether at the sides under the arms with some narrow ribbon and a belt all around. I don't suppose you could get one piece out of your skirt long enough to cut these two pieces, but you can use two pieces for top and lower parts and sew them together under the belt." Mrs. R. looked much interested. "I believe I can do that," she' agreed, "and I can make the sleeves of the silk crepe and the belt of the other silk." "I am going to go you one better on the collar problem for your coat." said Mrs. F. "I got enough plush to make myself one of the long, straight neck pieces they, are very .easily made; I STOUT WOMEN MADE STYLISH! Better fit, better style, longer wear than any made-to-order corset that costs you several times as much. 21 MODELS $3.50 to $10 For Stout Figures of Every Type. SHUN IMITATIONS! rtEMO BRASSIERES ARE SELF-ADJUSTING This newly-patented invention will benefit everr woman who wears a brassiere. Various models $1 to $2. Sold Evmrywkarm Na Hrswak-FaaUsa Isstitata. New Terk 1
