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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Jan. 27, 1918)
i THE SUNDAY OREGOXIAX, TORTLAXD, JANUARY 27, 1918. Practical crnWsirtct MeectjefoeK. CiSSe ANOTHER CAMOUFLAGE. OLD suits are not generally accounted as assets to a modern wardrobe, but with just a little skill an old suit can be made over into the Inost up-to-date cloth dress. The suit in the sketch has had two years' good wear. It was bought in 1915. Do you recognize it in the dress sketched beside it? What has been done with this suit can be done with any broadcloth, velvet, serge or light jersey suit. Of course, if the suit is spotted or torn the material should be cleaned and neatly matched, but from a fairly worn suit, in fairly good condition, a new dress may easily be made. The cut of the dress will depend somewhat on the cut of the suit, and also on personal taste and on the type of dress wanted. Below are directions for the dress sketched here: Five-gored skirt, two yards at hem, one and a quarter yards at the waistline. Pocket slit six inches from waist line, in seam, and six inches long. Embroider one and a half inches wide. Waist: Plain seam front and back, embroider one and a half inches each side of front closing. Plain coat sleeve, with flaring cuff. Girdle, three inches wide, slips through three-inch slots in the tabs at the back. Sash end in front at left side, covering skirt fastening 16 inches long, from waistline breadth, end to end. Embroider tabs at waist line six inches long, one and a half inches wide. ' Satin collar, 26 inches long and three and a half inches wide. The design in the embroidery silk is the same color as the cloth, with a lighter shade of yarn. Outline stitch, then chain stitch; cross stitch in center held in place with cross stitch of black silk. THOSE WHO ARE ABOUT TO FURNISH BEDROOM ARE ADMONISHED TO KEEP IT DIGNIFIED Work of Decorator Too Often Set at Naught by Occupant of Room, Who Frequently Frivols It Up With In numerable Trifles. - V J '"JCeep "the bed-room z&nfzec IN advising about th finishing and furnishing of brdrooma for grown people, the admonition thntcomes moot Immediately to mind Is this. "Keep It dignified." 4 disheartening experi ence that almost every Kood decorator will recognise i that of seeing a room well planned and entirely satisfactory to both artist and client, six months after Its first occupation all too often with the beautiful work ruined by the "personality" of the occupant, who baa frtvoled It up with Innumerable trifles, photograph souvenirs, etc. Keep trifles put away. Allow the mantel shelf and dre.ser top to be for mal In arrangement and to hold Just a few really decorative objects that are balanced In placing and that could not be accused of being trashy. Photo graphs are the greatest offenders they arrow like weeds and overrun the place to the utter destruction of decorative effects. It Is a pity that photograph albums have gone out of fashion, but why not Improvise a new fashioned album? A rood idea would be to net a regular artist's portfolio and rover It with beautiful cloth silk or brocade then fill It with loose leaves of stout art paper In Hitht tint. array, tan. or dull irreen. and pasta all the unframed photos on these loose leaves. This would be a sensible, orderly way of conserving them and would save the bedroom from a great deal of litter. Many attractive bedroom seta are offered at greatly reduced prices at this particular season. Lovely Colonial four-posters ara seen In tha furniture advertisements, and Adam sets and even charming copies of Italian pieces. It la a temptation to dispose of old fur niture and to do tha bedroom over with pretty new things. A bedroom that Is small, and yet quite perfect In Its appointments, has furniture of sycamore wood In straight Una pattern. Tbe wallpaper la In that exquisite design and soft color familiar to students of Morris papers it is called the "Pimpernel." The furniture Is limited In pieces. There Is a bed, a somnoe stand, a spinet desk, a wins; chair, a straight chair, and a shirtwaist box. The shirtwaist not haa an upholstered top, matching the rose and pearl damask of the arm chair. On the bed la a day cover made of wide light gray satin, exquisitely hand embroidered by the owner. The curtains are of white marqui setto finished at the top with a five inch ruchlng of rose taffeta on a acp arate rod. The cuffs . that pull the curtain back are made of the same five-Inch ruchlng. and the material la repeated In the lamp shade. The car pet Is a tufted one In bronse color. On the mantel la a clock In a syca more frame and a pair of candlesticks. On the stand Is a vase of shell pink Chinese porcelain. Styles nowadays are unusually va ried, ranging from the rather fragile, exquisitely refined Louis XVI type to tbe sturdy bungalow or cottage makes. It is often necessary, particularly for young women who are employed and earn a salary Insufficient to allow of their renting a suite of rooms, to utilise the bedroom as a sitting-room. In this case It la well. In as far as It is possible, to negate the character of bedroom by dispensing with or disguis ing the articles that intimately pertain to sleeping and toilet making. The bed should be of the sort best known as a day bed. and should be dressed to resemble a sofa. At the head and foot there should be a bolster shaped pillow, fully as long as the mat tress Is wide. Then other pillows of various shapes and sixes may be thrown on the bed. which must not have the regulation bedspread, but be corered with a couch cover or with a day covr In some good upholstery ma terial. Tbe best piscine ' sidcwlse to the wall, rather than with the head against the wall. Instead of a dresser, a writing table Is used. This, too. is placed against the wall, and a mirror may be suspend ed above it. The toilet articles must be concealed, either in a convenient drawer or In some sort of a quaint box. In rooms where the bed is in an alcove It is effective to have the a,lcove paper in contrasting paper. When the alcove is not light, il may be papered In a white ground paper showing birds and flowers In color In the design. Such a room, furnished with a Queen Anne aet- in brown mahogany, has the main part of the room painted a mul berry pink, with a Ufa-fit gray celling and a two-tone gray carpet in fmall all-over pattern. The woodwork Is light gray. One wing chair Is covered with gray silk rep and the day cover for the bed matches this chair. The other chairs are done In a mixture of tray and mulberry pink. The lighting fixtures In the room are painted black. Above the bed la a floral piece framed in an oval black frame. The flowers are In tints of yel low. The lamp shades are covered with crimson silk fading at the edges to a mulberry pink. Several cushions are in light chamois yellow and one Is in light old blue. The curtains are white voile, with inside draperies and a double valance of finely striped gray and white sun fast, tied back with black and white bands. A double ruffled valance and draw curtains finish off the alcove opening. In another alcoved room the main part of the room is in large floral pat tern of Jade pink and olive on a gray ground. The alcove is papered in a sort of quiot amber color, dotted "with Jade pink. The carpet Is olive green. The furniture is old Ivory and so Is the woodwork, although the latter is outlined with a wide and a narrow band of black. The twin beds are drawn close together and are covered with a day cover of velveteen the color of the edges of pink roses that have be gun to wither. Sometimes a combination sounds un speakably ugly, when In reality it Is not only Interestingly new. but ad mirable. Daring is a room with a per fectly apple-green side wall and white enameled woodwork, a gray stained floor, prune colored rug. and walnut furniture upholstered in russet and amber stripe. The bedspread and cur tain are white, and several pictures framed in white are keyed to deep vio let In their color scheme. Before the i dressing table is a bench covered with a violet silk pad. The lamp shades are covered -with the brightest yellow silk. ' MRS. A. M.: Use tan and blue striped sunfast for your covers, draperies, etc, with straw-colored silk for the lamp' shade. Dark blue velveteen would be excellent for the floor pillows. Use cream color instead of white for your fancy work. U. I.: Use a delicate shade of taupe for your side walls. ' I think the dis cordant note In your room is caused by your combining rose and apricot lamp shades. These two colors don't go well together. . ANSWERS TO CORRESPONDENTS LAST WEEK Buy These Nemo Models BEFORE PRICES ADVANCE on Monday, February 4 W- J-,l;ff Nos. 553. 554. 555. 556. 557 and S58$ fiOO OnaeUlIl Reuulprio.oowtS.00 "'I ) Self-Reducing- Etfy-fois'ib. 5 Mm)i BRASSIERESftT W) STKJA rtlLh 'FIT AS YOU FASTEN" CW2 lrWj VPll' Cr.fc.-uTIBROBENUNE"efF.sVm WV IT f Vcses AJ Cw4 S V.rfa Moi.k- 1 I V y --3 ijomi.s V i The Oreg-onlan for January 18, let me say T have never tasted a. delicious cured pork as that used by a friend at Mist, Or. Lse equal parts coarse salt and brown su gar in water enough to cover meat well. Make brine strong enough to float a good egg. Add about two ounces saltpetre for each 100 pounds meat. Boll water, sugar. salt and saltpetre for 10 minutes. Take from rire ana let it get absolutely cold. Pack meat In Jar, cover with cold solution, weight down so that all will be covered several Inches. Cover. Use as desired. This is ready to fry without freshening and Is bet ter than fresh pork. Hope this will be of service. "VONMARDON." Many thanks for your recipes which, am sure, will be appreciated by my two correspondents. In regard to the latter, however, I must remind you that at present we are asked not to use ugar for any purpose where It Is not strictly necessary or where a substitute can be used, and that sugar is not "nec essary" in securing good salt pork. In regard to your remark that the salt pork "Is better than fresh pork," I presume you mean that it suits your personal taste better. It is to be re membered that salt pork has lost a por tion of its nutrients in the curing and is tneretore not "better" than fresh pork In its nutritive value and that it seems also to be less easily digested, and is therefore not "better" in this respect, either. Salt meat cannot en- rely take the place of fresh meat in diet, and should be used in strict moderation. BT LILLIAN TINGLE. PORTLAND. Or., Jan. 18. My Dear Miss Tingle. 1. Will you please give me some general directions for the use of rye flour? In what proportions can I iudbiiiuib ii iui whits flour In the redoes that I am used to. and what changes will Its use make neces sary In the other Ingredients? Could It be used successfully In baking powder biscuit? should like to try using it in Dotn oreaa foods, and In plain cakes or cooKies. Ioes a proper observance of meatless day forblt the use of small pieces of meat as flavoring as a little piece of pork In a pan of beans? Thanking you lor this inn past helpful advice. M. S. RfE flour does not contain me elas tic material that enables us to make light, spongy wheat bread, conse quently wherever rye is substituted for wheat flour you get unavoidably a denser texture as well as a darker color and characteristic flavor. Rye flour can be used In place of all or nearly all wheat flour in plain spice cakes or cookies (where the color does not matter, and where the flavor Is covered" by the spice) in plain steamed puddings and In both yeast bread and the "quick" breads. The texture, color and flavor will be dif ferent" but not necessarily unattrac tive. For wheatless days "straight" rye bread should be used. For other days bread made with part rye and part wheat flour Is good. A little practice is necessary in making rye bread. Gen erally a hotter oven at first Is needed than for wheat bread. In substituting rye for part of the wheat flour, no special modification of ordinary plain recipes should be needed. Equal parts rye and wheat are needed in some cases but two parts rye to one of wheat can frequently be used. In gingerbread, plain spice cakes and plain cookies I" have had good success using equal parts rye and barley with out arfy wheat. Have you tried barley flour as a wheat substitute? It makes a useful change from rye, oatmeal and corn for wheatless meals and gives good results as a "flour extender." mixed with one. two or three parts of wheat flour or equal parts rye, barley and wheat. In regard to baking powder biscuits equal parts wheat and rye will give a fairly good biscuit for "wheat days." and rye muffins or steamed rye bread can be used for wheatless meals. It Is necessary to be much stricter about wheatless meals than many housekeepers have been In the past. We are now required to keep nine wheat less meals a week, as a minimum, and requested to keep more if possible. We are also reminded In the latest bulletin from the Food Administration that "graham" Is wheat and therefore should not be used on wheatless days. A large number of rye ' and other wheat substitute recipes have been given from time to time In this column. Will you let me know if you are In terested In any special type of recipe and I will try to give them as soon as possible. It Is well to remember that macaroni is a wheat product and should be used sparingly at any time and never at "wheatless" meals. . Kyo or barley noodles, made with eggs and barley or rye flour (or a mixture of the two) exactly like ordinary noodles, can be used In place of macaroni in "meat substitute" dishes, in soup or in sweet dishes. This thin rolled noodle paste, cut in squares or "fingers," may be toasted or baked in the oven as "wafers" and used at wheatless meals in place of crackers or bread. 2. No "meatless day" means Just ex actly what it says. No meat or meat products should be used. We are par ticularly urged to refrain from pork, either fresh or cured; so that you should not use pork In your beans on either Tuesday or Saturday, and If you are really patriotic not on any of the other days of the week, either. A very good flavor can be obtained by the use of vegetable fats In baked beans and. If liked, a little mixed mustard or a small quantity of to mato, fresh, canned or in catsup, mixed in with the barbolled beans, when they are put into the bean pot. Onion and molasses are, of course, usual sources of flavor with the salt pork and they may be retained when the vegetable fat Is substituted. Corn oil "snow drift" or plain cotton seed oil, cottolene. Crlsco, Kaola or similar vegetable fats should now be used In all dishes form erly made with pork lard or bacon fat. My Dear Miss Tingle. In answer to your correspondent of January 6. requesting di rections for home-made vinegar, would Ilk- to give my experience with. same. I have made all my own vinegar tand an- abun- uance tor my friends) for 13 years and have never had a failure. Not only is It s dis tinct saving, but to my mind even more im portant is the wholesomeness and delicate iiavor ODlainea. I use stone jars, large mason jars or pickle kegs, anything which can be well covered. Scald Jar, put in snout four tablesoons brown sugar for each gallon Jar, and enough water to dissolve. Keep In place convenient to work table and as apples are prepared for use. drop stl parings, bruised spots and decayed portions, except (anil this Is one important feature) blarkrot and wormy places. As Jar- fills add enough water to cover. Keep pulp under water with old plato or saucer. Always keep closely covered with cloth that no fruit gnats may ever reach it. t mis is anotner important item.) I keep two folds of old linen secured with mhver band, as string Is always in the way. Kv ery emptied fruit Jar and Jelly glass I rinse out and add to the vinegar "stock." All small portions or fruit left from serv ing I slso sdd to my vinegar. All fruits are satisfsctory and may be mixed In th. same Jar. The peel and bruised portions of peaches are exceptionally fine. There is ab solutely no need of adding a piece of "Moth er" which Is only the particular kind of mold formed by the working of the vinegar. Three things, then, to remember First No wormy pieces. Recond Ner leave cloth off as the gnat larvae kill the vine gar. And third Never fill over two-thirds full as the fermentation Is excessive. Keep Jars In warm place for two or three months, drain through Jelly bag. bottle; do not cork but tie several folds of cloth over top and store for at least six months. I am now using vinegar three years old. The older, the riper and better. If I find my start Is not sufficient for quantity desired for a year's supply. I buy bruised and unsalable apples, for a mere pittance from my grocer. Hope this Is not too long for your column and that many of wour correspondents will be persuaded to ,ry the home vinegar plan. la answer to rbqulry from Shedd, Or., in HOOD RIVER, Or.. Jan. 14. Dear Miss Tingle: Will you kindly give me. through the columns of The (regonlan, the recipe for Thousand Island dressing as tiHe.l fnr salad dressing. Thanking you for this help. MRS. H. B. I do not know "the" recipe for Thou sand Island Salad dressing, since this Is a general name given to almost any kind of salad dressing to which various chopped ingredients, such as pickles, nuts, olives, pimentos, parsley, green pepper, chives, onions, chervil, canned mushrooms, etc., have been added, with r without liquid additions, as catsups. Worcester sauce, fruit juices, flavored vinegars, and different kinds of pep- er such as paprica, tabasco, or chili powder. Practically any time you meet a salad dressing with chopped-ui ma terials in it you are safe in calling it either "Russian" or "Thousand Island." though If it has a large quantity of paprica to color it, the maker may pos- lbiy call it "Hungarian. The best recipe Is "take your favor ite dressing French, Mayonnaise, cooked or Kemouleede, and add to it any chopped Ingredients you enjoy, in any proportion that you like." Tou may then insist, if you like that the result is "the" recipe for Thousand Is land dressing. No one will be able to contradict you., Following are three of the almost numerable varieties xC Thousand Is land dressing: Thousand Island Dressing No. 1 One-half cup- salad oil, juice of 16 lemon, juice of Vz orange, one teaspoon grated onion, one teaspoon chopped parsiey, eigiit cooivea anu cnoppea wai nuts, teaspoon salt, Vt teaspoon pre pared mustard, eight olives, stoned and finely chopped. Mix all together in glass jar. Thousand Island Dressing No. 2 Two tablespoons mayonnaise, one ta blespoon French dressing, one table spoon chili sauce, one tablespoon fine ly chopped pimento, teaspoon grated onion. Mix and use with lettuce or cabbage salads. Thousand Island Dressing No. 3 One cupful ' boiled dressing, one table spoon chill sauce, one teaspoonful Wor cestershire sauce, teaspoonful pap rika, teaspoonful mustard, one table spoon sweet green peppers chopped' fine, one tablespoon pimento chopped fine, two small "pickling" cucumbers chopped fine, one teaspoonful beets (if desired) chopped fine. Add the chili sauce and Worcestershire sauce to the Donee? aressing wnn seasoning:. am green and red peppers and vegetables1 Just before serving. I can- give you an- unlimited number of other recipes if these do not suit you. Each of the above, however, and many others, have been given to me as the one and only "correct" Thou sand Island recipe, and. you see how much they dffferf Here are three more, each guaran teed as "the" recipe: Thousand Island Salad Dressing. No. 4 2 tablespoons finely chopped green peppers, 2 tablespoons finely chopped canned pimento, 1 teaspoon pearl onions (or onion Juice) 1 hard-boiled egg fine ly chopped, 1 cup mayonaise. cup whipped cream, 1 tablespoon tomato catsup, 1 teaspoon Worcestershire sauce, 2 tablespoons chili sauce, 1 tea spoon paprica, teaspoon salt, 1 tea spoon chopped parsley or chervil. Thousand Island Salad Dressing, No. S. 1 cup mayonnaise, H4 cups whipped cream. Juice of one-half lemon, 1 table spoon tarragon vinegar, 1 hard-boiled egg finely chopped.' 1 tablespoon chives finely chopped, 3 level tablespoons each finely chopped green pepper and canned pimentos. Thousand Island Salad1 Dressing, No. 6 3 yolks of eggs, 2 egg whites, 1 teaspoon mustard, 1 teaspoon sa.lt, 1 teaspoon paprica, 1 teaspoon sugar, 2 tablespoons lemon Jul-e, ,4 tablespoons orange juice, 8 tablespoons vinegar (or, better, 4 tablespoons celery vine gar, 2 tablespoons tarragon vinegar and 2 tablespoons cucumber vinegar) 2 tablespoons cream. Make into a cooked dressing in the usual way. When cold beat in 1 teaspoon chopped parsley, 8 stuffed olives finely chopped, 4 stoned ripe olives, chopped, 1 canned pimento, chopped, 2 walnuts, chopped, 1 small sweet pickle, chopped, 6 seedless rai sins, chopped, 1 teaspoon onion juice, a few grains cayenne or Spanish pepper. Dilute with cream f too thick. One pickled onion or 1 teaspoon pearl onions may be substituted for the onion Juice. If liked the mixing bowl may be rubbed with a cut clove or garlic, and the onion may then be omitted. If celery vinegar is not available, add I tablespoon very finely chopped celery. Potatoes, Meut and IVppers. Clean and dry three good-sized lonsr potatoes; bake until done, then cut each potato into . halves lengthwise, scroop out the pulp and pass it through a wire sieve. Melt a tablespoonf ul of butter substitute In a stewpan and put In the sieved potatoes. Add a table spoonful of miik and season with salt and pepper. Mix a cupful of minced cold meat with half a cupful of bread crumbs, a tablespoont'ul of finely chopped onion and half a green pepper finely chopped. Season with salt and pepper, bind with a little gravy and fill the potato shells. Put the sieved po tatoes into a forcing bag and decorate the edge of the shells. Brown in the oven. Serve hot. These are especially nice when leftover chicken is used with white sauce. A Stubborn Cough Loosens Right Up This home-made remedy f a world eg. for -quick results. Fasily and cheaply made. ! The prompt and positive action of this simple, inexpensive home-made remedy in quickly healing- the inflamed or swollen membranes of the throat, chest or bron chial tubea and breaking up tighfe coughs, has caused it to be used in mora homes than anv other couuh. remedy. Under its healinc soothing influence, chest soreness poes, phlegm loosens, lireathins becomes easier, tickling in throat stops and vou get a pood night's) restful sleep. The usual throat anil chest colds are conquered hy it in 25 hours or less. Kothing better for bron cliitis, hoarseness, croup, whooping cough, bronchial asthma or winter; coughs. To make this splendid cough syrup, pour 21.-. ounces of I'inex (60 centa worth), into a pint bottle and fill tha bottle with pluin granulated sugar syrup and shake thoroughly. You then hava a full pint a family supply of a mucrt better cough syrup than you could buy Teady-made for $2.f0. Keeps perfectly and children love its pleasant taste. Tinex is a special and highly concert trated compound of genuine Norway pine extract, and is known tbe world over for its promptness, ease and cer tainty in overcoming stubborn coughs and chest colds. To avoid disappointment ask your5 druggist for "2',i ounces of Pinex" withi full directions, and don't accept any thing else. Guaranteed to give absolute satisfaction or monev promptly refunded. The Tinex Co., Ft. Wayne. Ind. CUTICURA HEALS SKINJROUBLE Of Twenty Years' Duration At Cost of $1.25. "I am out in all kinds of weather and have suffered terribly with cracked hands and pimples. The skin was sore and red with itching between thefingera, and in hot weather I could not sleep. I irritated the affected parts, and I could not work at times. The irritation was unbearable. "I had the trouble for twenty years. Then I used Cuticura Soap and Oint ment, and after using three cakes of Cuticura Soap and one box of Cuticura Ointment I was healed." (Signed) Dennis A. Sexton, Tuntura, Oreeon. Use Cuticura Soap for daily toilet purposes and Cuticura Ointment occa sionally to soften, soothe and heal. Sstnple soh Free by Mail. Address post card: "Cuttcure, Dept. H. Boston." Sold everywhere. Soap 25c. Ointment 25 and 50c. TODAY'S BEAUTY HINT It is not necessary to shampoo your hair so frequently if it is entirely and properly cleaned each time by the use of a really good shampoo. The easiest to use and quickest drying shampoo that we can recommend to our readers is one that brings out all the natural beauty of the hair and may be enjoyed at very little expense by dissolving teaspoonful of Canthrox. which can be obtained from any druggist. In a cup of hot water. This makes a full cup of shampoo liquid, enough so it s easy to apply it to all the hair nstead of just to the top of the head. This, when rubbed Into the scalp and on to 'every strand of hair, chemically dissolves all Impurities. It is very soothing and cooling in its action, as well as beneficial to both scalp and hair. After rinsing out the lather so created, you will find the scalp is fresh, clean and free from dandruff, while the hair dries quickly and evenly, de veloping a bright luster and a soft fluffiness that makes it seem very heavy. Adv.