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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 2, 1917)
XUE SUNDAY OREGOXL1X, PORTLAND, DECEMBER : 2, 1917. FASHION'S NEWEST COLLAR IS INTENDED TO SUGGEST ROUGHRIDER'S KNOTTED KERCHIEF New M oder of Blouse la in Ecru Chiffon, With Embroidery in Soldier Blue Across the Wide Vest, Giving Chic Effect to One of Latest Paris Costumes. ri 'N ' j- 5 V i full Kwlf in - fr. N ' ' ? H I fj r ' " - W ) ; -l : & - S -V f y LIKE a rough rider's knotted ker chief Is this bit of silk twisted! round the throat at least that is what fashion desires It to suggest. The. Idea is very new and especially smart, and cuffs of knotted silk match the knotted silk collar. As for the blouse, it is a new model in ecru chif fon with embroidery in soldier blue' across the wide vest and on the lower portion of the sleeves. The kerchief tie and the cuffs are of blue satin. , Exactly the blouse to slip into when company is waiting- in the parlor, for there are no buttons, hooks, eyes or snap fasteners to fumble with! The surplice fronts lap - across each other and terminate in sash ends which tie at the back. The pretty blouse is built of ecru crepe and the grouped buttons on the revers are of olive silk crochet. This notion of draped surplice fronts emerging in vest fashion from under turned-back revers is decidedly smart. The season has welcomed no smarter blouse than this, whose original de sign came from Christiane in Paris. Olive green and pale amber chiffons are combined and the beading is done with crystal and bronze-green glass beads. The bead pocket motifs at either side of the front are especially interesting. Aside from its materials, filmy chiffon ani sparkling beads, this blouse has a pleasing tailored trimT ness. The model comes also in blue and white chiffon and in blue and tan chiflon, the covered chiffon buttons matching the darker shade in the blouse.. when cake tins are worn thin, scat ter a little sand over the oven shelf before putting the tin in, and the cake will not burn in the 'baking. milk, sometimes with water. Where breakfast is early a light lunch of milk and bread and butter at about 10:30 is often needed, and can some times be arranged even in school dur ing recess time. For the noon school lunch milk or milk soup is the most important item, with it may be given simple whole wheat sandwiches fillra with scrambled egg or jelly or peanut butter. A few graham crackers and apple sauce, or a nice little custard or rice pudding in an Individual baking dish, or a plain little prune dessert, or some simple oatmeal cookies will sup ply the touch, of "sweet." Where a hot school lunch is served the soup should be taken or perhaps a creamed vegetable or a very simple dessert, but otherwise the lunch should be home provided. Great variety is not necessary, but care should be taken to avoid getting into too narrow a "rut. At the evening meal be sure to sup ply a vegetable (mashed and sifted) uch as spinach, carrots, peas or string beans. No meat is necessary with plenty of milk, and1 an occasional egg. Avoid (besides meat) all fried foods, pie or pastries, cake (except very plain sponge cake or simple cookies), heavy teamed pudding, baked Deans (beans may be given finely sifted in soup or as a puree), rich mixed salads, pickles, olives or other relishes. Candy is not needed, or only in the smallest possible quantities as part of the dessert after a well eaten, well planned meal. Regularity, simplicity -and serenity are good dietetic watchwords," says an eminent food authority. See that all three are maintained. Have an early supper, before the elders, if possible, but if it cannot be arranged until later, a little lunch on returning to school (Just milk and crackers or bread and butter) may be wise. Following is a typical day s menu and "food plan" for a child of six or seven as advised by Dr. Rose, of Co lumbia University. Breakfast (7:30 A. M ). baked apple without sugar, hi cup well-cooked oat meal without sugar; milk to drink and for cereal. 1 cup: 2 slices toast with Vt tablespoon butter or oleomargarine. Lunch (10:30 A. M.), 5-8 cup milk,' 2 soda crackers. Dinner (12:30 P. M.). cup split pea soup, 27 small toasted croutons (from stale bread), Vi cup spinach. 2 slices bread with tablespoon butter or oleomargarine, 6 small stewed prunes. Supper (5:30 P. M ). 1 medium-size baked potato, 2 slices bread, cup milk, H cup creamy rice pudding. r pod plan breakfast Orange or baked apple or prunes, well cooked cereal, milk, dry toast or stale bread with butter or cream, or bacon rat, or oleomargarine. Lunch at 10:30. Milk, bread and but ter or crackers. Dinner (1 to 1:30), soft-cooked egg, mashed or sifted vegetables such as spinach, peas, beans, carrots, baked po tato or boiled rice, bread and butter, milk (which may be combined with the vegetables in soup or creamed dish). stewed fruit or plain cereal pudding. Supper (5:30 to 6 P. M.), cereal with milk, or cream soup, or milk toast, or bread and milk; stewed fruit or cus tard, or Junket with or without stale plain sponge cake or plain cookies. The child at this age needs particu larly to be guarded against unsuitable food eaten at unsuitable times, and against eating when exhausted or greatly excited by work or play. This guarding and the formation of good food habits is the best "patriotic serv ice you can render. In regard to the soap, the "com pound" can be used in this way: Buy can of lye and follow the directions on the box. Soap recipes have appeared m tnis column quite recently. Every scrap of fat that cannot be used for food should be used for home made soap. Possibly, however, you could try first heating your rancid vegetable compound in a double boiler, with a pinch of baking soda and about 12 bits of charcoal as big as a walnut for every pound of fat. Heat two or three hours, then strain through cheesecloth and mix with hot water. When cold it may possibly be usable for shortening; If not, you can still make soap out of it. ANSWERS TO CORRESPONDENCE PORTLAND, Or.. Nov. 10. Will you kindly let me have a recipe for a nut bread made without white flour? Thanking you in advance. MRS. S. R. " FOLLOWING are two recipes for r4 nut bread made with whole wheat or graham and rye flour. Raisin bread may be similarly made or a mix ture of nuts and raisins may be used. If the flavor is preferred sorghum eyrup might take the place of molasses. These breads are particularly good for "butterless" sandwiches, the nuts supplying additional fat. The slice's might be put together with a little mild mayonnaise, for a savory, or with home-made fruit Jelly or fruit butter, for a sweet sandwich. Nut bread with sour milk One-third cup molasses, : three-fourths cup chopped walnuts, . one and one-half cups sour milk or buttermilk, two cups whole wheat flour, one cup rye flour, one and one-third teaspoons soda, one and one-half teaspoons salt. Sift to gether the dry ingredients, add the chopped nuts, mix to a dough with the molasses and milk. Bake in a bread pan 40 to. 45 minutes or steam, like Boston brown bread. Nut bread (made without milk) One cup molasses, one and one-half cups water, four cups graham flour, one cup rye flour, one and one-half teaspoons salt, 'two teaspoons baking powder, . one-half teaspoon soda, two cups chopped walnuts. Mix and bake or eteam as aboVe. Both these breads are good "war breads," since they contain no white flour, sugar or shortening. ABERDEEN. Wash.. Nov. 11. Please Dob- lish. in your domestic science column the correct receipt for Boston baked beans. Thanking you. MRS. T. A. D. Boston beans vary even in Boston The exact amount of molasses and salt will vary with personal taste. Follow ing is a typical recipe. The long, slow cooking and the use of the small"pea bean rather than the more usual navy bean are important factors in the "real" Boton product. Boston baked beans One quart small pea beans, 1 pound fat salt pork, one teaspoon soda, one tablespoon salt. 1 cup New Orleans molasses, one-half teaspoon mustard, ; one small onion boling water as needed. Pick over and wash the beans, cover with cold water and soak over night. Drain, cover with fresh water, add the aArla an1 n a tt ft i 1 o n 4 than rn In a ck-a 1 n Pou boiling water over the pork, scrape the rind and score it. Cut oft one thin slice of pork and place this with the onion at the bottom of the earthen bean pot. Put in the beans and push the rest of the pork in with the beans, leaving Just the scored rind exposed. Mix the molasses, salt and mustard with one cup hot water and pour into the bean pot. Cover and bake in a slow oven eight to ten hours, adding a little hot water as needed. During the last hour of cooking un cover the pot so that the rind of the pork will brown, but do not have heat enough to scorch or harden the top beans. Serve with Boston brown . bread. In war times, when we are trying to conserve pork products, a little vege table fat or oil might take the place of the pork. A little more salt might then be needed. The flavor wilj be less attractive, but still good, and the nourishment need not suffer. A "fresh or canned tomato might be added if liked, though this. I think, is not in. accordance with the Boston tradition. ST. HELENS. Or.. Nov. 13. Dear Miss Tlnifle: Having alway been a reader of your columns and have never aked a favor I am taking the liberty to ak you to give a recipe for a good, dark fruit rake for ThankHgivlng and Christmas. The kind that grows better with keeping. AIho to take blood Btains (fresh pork) from a fine linen table cloth, soiled when new and never been washed. Thanking you kindly. MRS. C. M. L. Following is a fairly rich fruit cake. modified to suit war times in regard to butter, milk, sugar and white flour. Since currants are scarce it would be well to use California seedless raisins in their place. A few dried seedless cherries (not too dry, but soaked a little if necessary) or cut-up prunes or figs might take the place of some of the raisins. The candied peel (except the citron) might well be home-made. War-Time Rich Dark Fruit Cake. One cup crisco, three-fourths cup but ter, one cup brown sugar, one cup mo lasses (or one-half cup molasses and one-half cup glucose, if a less strong flavor Is preferred), three and a fourth cups graham flour, one cup white flour. nine eggs, two teaspoons mace, two tea spoons cinnamon, one-half teaspoon cloves, one teaspoon soda, two tea spoons salt, three pounds seeded and cut raisins, two pounds currants or smal seedless raisins, one pound mixed can died peel, chopped: one pound blanched and cut almonds, grated rind and juice of one lemon and one orange, one-half teaspoon almond flavoring (may .be omitted). Cream the shortening, add the sugar and the molasses or other syrup, beating well.. Add the yolks, well beaten, with enough flour to main tain the creamed butter consistency; whip the whites until stiff and add to them the other ingredients. The raisins should have been previously scalded in hot water and put into the oven until partly swollen and sticky, the peel finely sliced or chopped (as preferred), and the almonds blanched and cut or sliced, and the spice, soda and salt sifted with the flour. Place in pans lined with -double, well-greased paper, and either steam three hours and after wards bake one and one-half hours in a slow oven, or simply bake four to four and one-half hours in a slow oven. The former is satisfactory and use less fuel. The lining paper should project one inch above the sides of the pan, so as to support a greased paper "cap" for the first part of the cooking. Test carefully before removing from the oven. When cool, wrap in thick para fin paper (without removing the "lining" paper) and keep in a tightly closed tin box. The cake will keep for months if packed in sugar in a tin box, but that is not a practical plan at present. I have given you a fairly rich cake. as you requested, but I think you will tind that an "eggless," "butterless" war cake, especially if made with honey, with an extra quantity of fruit and nuts, will keep excellently and will be BLOUSE SELECTED FROM DOZEN PARIS MODELS IS DISTINCTLY FORMAL AND ELABORATE IN TYPE Thoughtful Fashion Supplies Velvet Blouse for Winter Wear Because Coal Is Going to Be Scarce, and Wearer May Be Warm While Conserving FueL N almost as good as a "rich" cake, whil decidedly more patriotic. Several sue recipes have been given recently, an I expect to 'give many more. Let me know if you need a recipe of this description. The "Canadian war cake" recently given keeps well if made with half sugar and half honey, with two eggs and an extra cup each of seedless rai sins, blanched and cut admonds and chopped peel. Try citrus washing powder for your tablecloth. Soak over night in a solu tion of this washing powder and then wash and bleach in the sun. If this does not finally remove the stain, please write pain. Following- is a chocolate potato cake recipe, sent by a friend, who hopes that it may be the one asked for by a recent correspondent: Chocolate Potato Cake. One-half cup butter, 1 cup sugar, 1-3 cup milk, Yt cup grated chocolate, 1 cup light hot riced potatoes, 2 eggs, 1 cups cake flour, 1V4 teaspoons baking pow der, teaspoon each cinnamon, salt and allspice. Mix in the usual way for butter cakes. In war, times a scant one-third cup of crisco might take the place of the butter, while the sugar and milk to gether might be replaced by 1 cups corn syrup. Instead of 1 cups white flour, try cup white flour with 2-3 cup graham and 3 level tablespoons cornstarch, thus saving cup butter, 1 cup sugar and -U cup flour, a matter well worth considering. "Small sav ings" consistently practiced will mean more than many housekeepers realize. Even a tablespoon of" flour is worth saving; that is why we are asked to use cornstarch for all thickening of gravies, soups and sauces. PORTLAND, Or.. Nov. 17. My Dear Misa Tingle: The question comes up now about the value of yellow corn meal versus white meal, especially these days when there is a shortage ot the yellow meal in the stores. Father was a -Kentucklan, and his prefer ence for the white corn meal is well re membered, but why we do not know. Can you enlighten us through The Oregonlan? MR. AND MRS. N. There is a very slight difference of flavor between the yellow and white corn meal, the latter be-in usually the milder In flavor, but there is practically no difference in composition or nutri tive value. The preference for one sort or another is purely a personal mat ter, and depends chiefly upon locality. Usually white meal is preferred in the South, yellow meal in the North, and the blue or red corn in places where Spanish influence is felt. . PORTLAND, Or.. Nov. 14. Dear Miss Tin gle: When you have the space, will you kindly give a few sample school lunches for a child of six? Is milk still necessary for a child of that age? Can home-made soap be made out of rancid vegetable com pound? Please give recipe. MRS. A. D. H. Milk is very important indeed for i child of six. "A quart of milk a day per child Is still the ideal, and i economical even when the price of milk is as high as it Is at present. Milk Is an excellent source of "build ing material" and growth material for children. It can,- and should be used. not only as a drink for the child, but in milk soups and milk puddings. By no means cut down the milk supply, even though it may seem expensive. It is more expensive to use other less suitable foods for children of six. The rest of the diet shoutd be very simple. Well- cooked and varied cereals are important, cooked sometimes with KNITTING NEEDLES FLY WHILE DANCERS WAIT NEXT NUMBER Belles Too Busy Making Socks or Helmets to Waste Time Coquetting Pretty Kit Devised for Ballroom Floor to Be Carried During Hop. I li '"wrK - y t W - '"- v SIMPLE In line, the latest blouse is yet distinctly formal and elabo rate in type because of its ma terials. A basque foundation of ivory tinted chiffon . velvet is veiled with ecru chiffon; cuffs and collar are of the velvet faced with flesh-tinted chif fon. The embroidery is. done with ivory-colored beads. This blouse was selected from a dozen Paris models to accompany' a tailored skirt and Jacket of olive green mohair, part of a Novem ber trousseau. Coal, they say. Is going to be scarcer this Winter, so Fashion is thoughtful ly supplying velvet blouses. This one is for restaurant wear with one's tailored suit. ' It is made of flesh-colored chiffon velvet, with long' sleeves of matching chiffon and a gtrlish, square neck, outlined by a row of tiny covered buttons and by two tabs which cross the shoulder. Larger tabs ex tend downward from the blouse, over lapping a belt at the waistline. . An excellent morning "shirt is of soft crepe de chine in faint flesh tint. Ample fullness is provided for grace by the deep pleats at. the . shoulders. The high cuffs, give a neat suggestion and the open collar with narrow tie through eyelets is picturesque and becoming. The seams of the blouse are hem stitched, as are the short tucks set across the front, each tuck flanked by small crochet buttons. This blouse will look well with a separate skirt of sport type, or a tailored suit skirt of wool or mohair. i .'..:: ' -:V -: f i i ' i -S.., r dlan clubs. "That is the barber: do you not see the scissors on his arm?" See ing yet another man with cuffs decorat ed with stars, she asked. And tnat one?" - "Oh, he is the battalion astrono mer; he guides us on night maneuvers. "How interesting!" replied the maiden, when, seeing her companion's badge. that of an ancient stringed instrument, she asked, "And does that thing mean you are the regimental liar?" To freshen a carpet sweep it with- a broom previously dipped in - salt and water. Shake the broom well before using It. for it is needed damp, not-wet. CQmpiexionBlemishesgoni 1 n be , -" aut' L - iuch cause for look- f . is anybody, yet she t ter year, with never t n'WliKN DANCUS KMTT1G IvlX. IT is -no unusual eight now to see pretty girls knitting busily as they chat with their partners between dances. The busy needles fly in se cluded nooks .behind palms, under the stairs and in all those tete-a-tete places . where from time immemorial lads and lasses have aat tut dances to gether. But the belle of the dance is too busy to coquette this Winter. She Is knit ting socks and helmets for the partners who are doing something more serious than dance, and, as you see in the pic ture, she carries her knitting kit handily, so that it may be ready the moment she stops doing the fox trot. The needles are held in the hand and the ball of worsted swings from a bracelet specially designed to support it. The bracelet swings from the left arm; the one placed on a partner's shoulder when dancing, and the knit ting outfit is no more in the way than a fan would be. The Regimental "Liar." ' Exchange. She was a sweet young thing, and, having come down to see her soldier brother.who was on duty at that time, she was being taken round by his chum. She was, of course., full of questions. "Who is that person T' she asked, point ing to the color sergeant. "Oh, he shook hands with the king: that is why he is wearing a crown on his arm, you see," replied the truthful man. "And who is that?" she asked, seeing a gymnastic Instructor, with a badge-of crossed In- How a muddy, sallow, aging: skin can .. be made wonderfully youthful and beautiful through remarkable dis covery of osmosis of the skin. . When you see a woman past thirty with no horrid crowsfeet or pouches around her eves, no enlarged nose pores, no deep lines or furrows about the mouth, and possessed or a clear, velvety complexion, you ca practically certain that she knows be secrets not possessed by the average an. She may nave as m ing old and careworn is able to tro on. year af a sie-n of wrinkles or complexion blemishes, all the while preserving a fresh, youthful appearance. And there is really no reason why any woman between thirty and sixty should not iook rrom live to inteen years i vounger than she really Is. by simply know- v ing the secret of Just what to do. . It ought t to be a matter of pride with you to keep your complexion clear and your face youth ful as much as it is to keep your hands and nails clean. But you cannot hope to be beautiful and . attractive unless you give your skin full opportunity to act freely and renew its youth. No matter what your age: no matter how coarse, harsh and unslghtly your complexion, nor what you have trletl unsuccessfully, the moment you produce losmosis ot me sitin, ou win tuun younger ! and far more rtautr- ful. Many a wrinkled. very eyes, all due to simple osmosis of hollow -cheeked, fad- jf - the skin, produced' solely by warm ed - looking woman water and roseated cream. But be has regained her f sure to use only pure roseated cream, charm and awakened . : '"! ". as it is an entirely different thing to find herself pretty - from ordinary face creams, and must as a picture with f. ' ' jf ."in not e confounded with them. Most every sign of wrin- f i ,","l!i women prefer Creme Tokalon Koseated. kles and complexion f iV 3 f you nave wrinkles, get a box, of blemishes gone I -Vv1" i f Japanese Ice Pencils and use them in through this won- t.r V1'' connection with the cream and you can derful. simple "iL - Ret quick action on the deepest wrin- method. Watch what ; 3 kles, no matter of how long standing, it does for you! I " .' . ll . NOTE: The manufacturers of Creme Merely wash your ?' "j Tokalon, Koseated. have such un- face in warm water. ''-jF bounded confidence In their particular at night and rub in a jf0 nee for uriT brand that they offer to forfeit JUOO.Ort teaspoonful or two of IOM pom and ,0 any charitable institution if it can any good roseated jr-p wrinkle. be shown that it will not banish every cream which you can complexion blemish and give most obtain from the druggist. In the astonishing new beauty to wrinkled, morning wash the face with cold careworn, aged women in three days' water, and rub in more cream. In three time in many instances. It can be ob weeks or less you will be astonished at tained absolutely fresh and guaranteed the change that has taken place. See pure from Meier - Frank. Owl Drug how the old, hardened, coarse, rough Co., Llpman. Wolfe & Co.. Roberts skin turns into new fresh, soft, youth- Bros., or most any good druggist or ful-looking skin almost bfcfoxe your department-store in this .city. Adv. ; - V :,-'.v ''r- ... - .... - - Crsce Valentine BcsatJiil Mdxo PiclaR Sl
