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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Jan. 27, 1918)
THE SUNDAY OREGOXIAX, TORTLAXD, JANUARY 27, 1918.
Practical crnWsirtct MeectjefoeK. CiSSe
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
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
'"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
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
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
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
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
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
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
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
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
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
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
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
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
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
I use stone jars, large mason jars or
pickle kegs, anything which can be well
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
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
Following are three of the almost
numerable varieties xC Thousand Is
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
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
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
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
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;
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.
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