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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 30, 1918)
THE SUNDAY OREGOXIAX, PORTLAND, JUNE . 30, 1918.- from the quick loaf breads and hot breads. Ta fnllAwlnv mtrlnr. mov Vi A ha VH HATS, TRIMMED WITH FLOWERS FLATTENED AGAINST CROWN, GROWING IN POPULARITY Unless the Mercury Is Actually in the Nineties, Fur Scarves Play Their Part at Outdoor Affairs This Season. Veils Grow Sheerer and Sheerer as to Mesh Poppies Popular for Hats. WOMEN TAKE PROMINENT PART IN WAR WORK AND OTHER ACTIVITIES OF-MODERN WORLD as drop cookies, but is much easier to bake and more attractive if baked in the tiny, half size muffin pans that usually can be obtained in department stores or "10-cent"- stores. tYheatless corn flake cookies Three fourths cup corn or rice flour, one and Italian Queen 3Iother Identifies Herself With Various Philanthropic and Patriotic ' Causes; Fair Britons Take Place of Man Power on Farms; Feminine Forest Rangers Prove Efficient; Sara Truesdale Wins First Prize. one-fourth cups barley flour, four table spoons corn oil, one-half cup sugar, one-half cup syrup, one egg-, one-half cup seedless raisins, one and one-half cups corn flakes, three teaspoons bak ing powder, one teaspoon each, cin namon, salt and vanilla; milk to make a drop batter. Mix the flour, sugar, salt, baking; powder, cinnamon and raisins. Make a hole in the center, pour in the syrup, oil and very well beaten egg with one tablespoon milk, mix all to gether, gradually working from the center, and adding a little milk as nec essary to make a smooth, medium drop batter. Beat well with the spoon and add quickly the vanilla and corn flakes. Drop by teaspoonfuls on a greased cookie sheet or into hot, well greased tiny individual cake tins; bake- In a moderate oven. A few chopped nuts may replace all or part of the raisins. LA A - sL - m- f rr , J f7yr : - -vv y vt ' X x : f h--- v , x A T ALMOST any out-door fete th l Summer you may count several of these hats with flowers flat tened against the crown. All sorts of flowers are used from pansles to pop pies and the idea is to cover the crown with petals without destroying Its silhouette. The hat pictured is of rough, natural colored straw, faced under the brim with cream georgette. The flowers, huge poppies in this case, are clialk white with a dash of pale yellow at the center. The white, flat tened petals on the deep cream tone of the straw are most effective. Unless the mercury is actually In the nineties, fur scarfs play their part at outdoor affairs, and this Summer there are many such affairs, given for the various war charities. A cool mid Summer day, evidently, called forth this triply veiled hat and the becoming Bcarf of fox. Veils grow sheerer and sheerer as to mesh, and on the sheer mesh big chenille dots are likely to find a place. The pictured hat Ib rough cream straw, faced with navy blue and trimmed with white ribbon. The dotted .veil is navy blue. Kine crossbarred muslins are in evi dence this Summer, made up with the extreme simplicity that fashion ap proves now, and these simple little white dresses are charmingly cool and girlish in appearance. With this cross barred lawn frock, daintily frilled as to collar and cuff, is worn a new leg Jiorn sailor trimmed with two bands of ANSWERS TO CORRESPONDENTS EPGENE, Or., June 10. Kindlly Blv at your earliest convenience a cream dressing or salads. We do not rare for oil dress ings. Thanking you in advance. CONSTANT READER. f HOPE the following is what you I want: 1 Cream salad dressing One cup whipped cream, or sour cream, accord ing to taste and circumstances, tea spoon salt or more if for a savory salad; 2 to 4 tablespoons lemon juice, according to whether sweet or sour eream is used and whether the dressing is for a "flat" or an already slightly acid salad, such as one containing orange or tart apples. Beat until firm, adding the acid gradually. For savcry salads a little cayenne, mustard or pap rika might be added, but these would, of course, be unsuitable for a salad of sweet fruits such as usually take a cream dressing. A highly seasoned tavory cream dressing can, however, be used for some savory salads in place of mayonnaise where olive is not liked. It does not, of course, keep well and jnust be added just before serving. For fruit salads a little sugar or honey may be added if liked. For vege table salads a little tarragon or celery vinegar or a little canned tomato soup or tomato catsup may take the place of all or part of the lemon juice. Cream dressing can easily be con verted into a "Thousand Island" or "Russian" dressing by the addition of a mixture of different finely chopped materials, such as parsley, canned pimento, green pepper, onion or chives, pickles, olives, nuts or nasturtium seeds. For a "special" fruit salad a few chopped nuts and chopped glace or maraschino cherries or citron might sometimes be used. Vegetable salads, well combined, and of extra size, make one of the best possible main dishes for luncheon or upper, at this season, especially if a little hard eggjor grated cheese is used as garnish. A good supply of cooked salad dress ing can be made every week (if you do not care for French dressing), and can be made acceptable without much fat. Take as a basis any good white sauce, beat in from one to three egg yolks. according to how rich a dressing you want, to each cup of sauce (a very plain dressing can even be made with out any egg at all) cooking a little in a. double boiler, but not long enough to curdle the egg. When cold this can be acidified to taste, with vinegar or lemon juice, seasoned with salt, pep per Or paprika, with a little mustard and a teaspoon or so of sugar, if liked This will keep a week in a well-covered Jar In a cool place. . This cooked mixture is sometimes called "cream salad dressing." espe cially if a little whipped cream or stiff beaten egg-white is combined with it Just before serving. for variety, flavored vinegars, tomato or other cat sups, or Worcestershire sauce, chili sauce, or canned tomato soup or any of the chopped materials mentioned above can be added to harmonize with the particular salad for which it is to be used. Fresh salads eaten every day or even twice a day offer one of the easiest and pleasantest ways of increasing the black velvet ribbon and two white gar- 1 denias, flattened against the tall crown I at either side. One cannot see the I amount of "perishables" in the diet, and are thus very patriotic, as well as wholesome. Portland. Or., June 7. Enclosed please find self-addressed. Stamped envelope. Kindly send me instructions how to cure rose petals for a rose pillow. Thanking you in advance. MRS. A. C. M. Lebanon. Or., June Dear Miss Tinsrle: In The Sunday Ore-Ionian you quote several ways of makinir rose Jars. I am tryinR to make a rose pillow, so will appreciate it if you will kindly advise how to dry the rose leaves, in fact, the whole process. MRS. V. H. E. Have the rose petals thoroughly dried, but not too brittle, mix thorough ly with two teaspoons boric acid, two tablespoons finely crushed stick cinna mon and a few crushed cloves to each quart of rose leaves. A little dried lavender is a good addition. Mix the dried petals thoroughly with nearly an equal quantity of finely fluffed-out cotton, or dried cattail fluff, and fill a firmly woven cotton case, over which the regular cushion cover can be but toned. Occasionally remove this inner cushion and dry it out thoroughly in the sun or near the stove to fluff it up again and prevent the possible mould ing of the rose petals, which is always likely to take place in a damp climate. A few sweet brier leaves may be added to the rose petals if liked, or a little dried woodruff or sweet balm. Dried orris root Is also sometimes add ed, but is not necessary if only fragrant petals are used. Mllwaukie. Or., June 17. Dear Miss Tingle Please send me recipes for wheatless breads and cookies or tell me where I can get same. 1 have eaten bread bought in Portland and find it as good as any wheat bread 1 ever ate, and would like to make some. MK3. 11. B. M. I am sorry to disappoint you, but it is never possible for me to "send" re cipes, though I am always glad to an swer questions in this column. Several recipes for wheatless breads, cakes and cookies have been given since your let ter was written. In fact, for many months past, wheat less recipes of different types have been given every week in The Oregonian, and others will be given in the future. So watch. The Oregonian, for this is at present primarily a food conservation column. You should also visit the Public Li brary, where you will find a large num ber of helpful books and bulletins, with many wheatless recipes. Actually, however, it is very easy to adapt your own habitual recipes to the wheatless regime if you understand a few general principles. Remember always that the substitute flours can generally be used in the same proportion by weight (not meas ure) as wheat flour and use your scales, if you have any. Baking by weight is always more economical than baking by guess, or by very varying and, therefore, inaccurate measure ments. Usually, a mixture of a "dark" flour, such as barley, oat or rye and a light flour, such as corn flour, rice or potato flour will give better results than either alone Since all these substitute flours lack ii A young person's sash, but surely it is of crossbarred lawn, like her frock, with little frills on the ends. the elastic gluten which disentagles the gas from yeast or baking powder, to give a light sponge bread, it is general ly wise to add, if possible, some egg (white or yolk or whole egg) In making loaf breads and muffins. Substitute flour doughs always re quire somewhat longer cooking than wheat bread doughs. Usually less shortening is needed with substitute flours, and a little ex tra salt will generally improve the flavor. I Milk will give a better texture than water. Skim milk or buttermilk adds little to the expense of the mixture. while supplying additional nutriment as well as better texture and flavor. In the use of buttermilk there may also be a saving of baking powder. A little potato water or very light mashed potato used in the mixing tends to prevent dryness. Drop biscuits and muffins, drop cookies and cup cakes are usually more successful than rolled biscuits or cookies. Pastry made with substitute flours is excellent, but needs to be moulded Into the pie plates, rather than rolled in the usual way. A large spatula or a pan cake turner will be ' found useful in lifting the top crust of a pie. In regard to the bread you mention. are you sure it was wheatless? Bakers are still allowed to use a limited amount of wheat flour on account of the special difficulties with which they have to contend. Of course. I cannot give you that special recipe, but possi bly you . could obtain It by inquiring at the place where you bought the bread. Almost any good substitute muffin recipe can be baked in a loaf to give a quick bread that will slice fairly well. A few nuts or raisins add to the at tractiveness of such breads. You might try your own favorite cookie recipe, substituting a mixture of equal parts of barley and rice or corn flour for the wheat flour and making the mixture into drop cookies instead of rolled cookies. Use syrup in place of one-half the sugar and reduce the wetting so as to keep the same con sistency. Following is a hitherto unpublished yeast bread recipe that gives "edible" though not "excellent" bread: Wheatless bread (with egg white) One cup hot smooth mashed potatoes, one cup hot milk or potato water, one teaspoonful salt, two tablespoonf uls shortening, two tablespoonf uls syrup, one stiff-beaten egg white, one cup ground rolled oats (or the coarser part of oat flour left after sifting), one cup barley flour, one yeast cake mixed smooth in one-quarter cup lukewarm water, mixed flour to knead (equal parts barley and corn flour, or equal parts barley, oat and corn flour). Put the wetting, smooth-mashed, light-beaten potatoes, shortening and sweetening into a pan and boil up; add the oatmeal or oat flour and cook two minutes, beating smooth. Let cool to lukewarm, then combine with the yeast one cup of barley flour, salt and egg white. Let rise, but not as much as for wheat bread sponge. Knead rather stiff with the mixed flours and let rise again, but not to double bulk. Shape, let rise again and bake rather longer than for wheat bread. When half baked brush the crust with a little shortening or milk. With a little prac tice quite edible bread can be made in this way and it is a very useful chance Albany. Or.. June 17 Dear Miss Tincls I nave trouble with jelly and jam appearing on top or the paramn. Should the fruit be hot or cold when It is covered? Thank you very much for your help. MRS. A. B. The jelly should cool, if possible In the sun. before the paraffin Is poured on. The Jelly shrinks on cooling, and if the paraffin is poured on while it is hot an air-tight seal cannot be se cured. The paraffin should be hot (not merely melted) when it is poured on. so that any mold that might have dropped on the top of the cooling jelly may be destroyed. A small wooden stick or the handle of a silver spoon should be run around the edge of the jelly as the paraffin Is poured on. so that the paraffin will run between the Jelly and the glass for about one-fourth inch and thus tend to prevent slipping when handled. When the paraffin is set, cover with the tin lid or with paper cap pasted over the top. An old-fashioned but quite good way of protecting a jelly glass that has no lid is to dip a circle of thin tissue paper in very completely skimmed sweet milk, let it drip over the saucer of milk and then apply It over the top of the glass. pressing down around the sides. The milk makes it stick to the glass, and the paper with its pores filled with casein acts as a filler to exclude dust and molds. fWeeplng" is sometimes caused by leaving jellies in a bright light or by careless handling of delicate textured Jellies in placing on the shelves. well as by incomplete sealing or by being kept in too warm a place. Han die carefully and store in a cool, dry, darn place. LEBANON, Or., June 2" My dear MiM Tingle: Will you kindly rive me some sug gestions for main dishes for lunch, that are easily and quickly prepared and nourishing? 1 work away from home and would like some Ideas that my 12-year-old girl could use. Also, will you kindly publish your ex perience with tireless cookers? Are they hard to keep sweet? What kind ia best to buy?. I greatly enjoy your column la The Oregonian and have had much valuable In formation from It. MRS. T. D. OB. For Summer luncheon dishes, salads of the substantial kind are probably the first choice, and can be very easily prepared In advance if the family la not too large. Jellied meat or vegetable salads are also good. The mixing of a big Jar of simple, inexpensive salad dressing once a week saves a lot o time and can easily be done by a 12- year-old daughter. Cold vegetables of almost any kind combined with hard boiled eggs or a little grated cheese or left-over "picked-up cooked fish eitner iresn or salted or kippered, or with a little chopped cold meat, can be easily and quickly combined with crisp lettuce that has been picked and washed early in the morning and placed in a tightly covered lard pail In a cool place. A 12-year-old girl can be taught to make an excellent French omelet (so much less troublesome than a puffy omelet and if well made more delict ous), and this can be served with any good leiit-over reheated vegetables o quickly cooked, sliced tomatoes or green peas. On cooler days a vegetable milk soup can ne quickly prepared or reheated scalloped vegetables with a llttl cheese may also be quickly reheated if mane in small individual bakers. "Welsh rabbit." with vegetables, is another quick and tasty dish. Cottage cneese in various forms will make an excellent main dish. Poached or baked eggs with green peas, or SDinach nure or other greens prepared in advance o wilted lettuce would be good. Creame lett-over meat, fish or hard eggs wit vegetables, on the general Dlan of shrimp wiggle, offer considerable vari ety. "Spanish rice" is easily nrenared especially ir you- nave a tireless cooker and an Indian dish composed of boile rice (every grain separate), mixed wit irron sreen peas, cnopped hard eggs uu a imie Dutter and seasoning, 1 wen worm xrying. A cold sliced vegetable sausage with a green salad, or quickly fried sliced vegeianie saucage with potato cake migni ne acceptable, occasionally, i so might little "turnovers" made cold mashed potatoes mixed with a lit lie egg and niled with nicelv aeaann. left-over meat, fish, chicken or vege iHuie iiaesfi. .Don't forget my favorite potato pan i ti i e . Raw Potato Pancake Put two or three tablespoons bacon fat or oil into a trying pan and cover the hnitnm about one inch deep with very coarsely grated raw potato. The "handy slicer" Is good for this. Sprinkle with salt Cover the pan for about 10 minutes, or until the shreds of potato are cooked through and are soft and semi-transparent, then remove the cover and al low the potatoes to form a brown crust underneath. Finally, fold half over, like an omelet (the pieces of potato will stick together), and serve with meat. Another way Is to pour over the po tato one well-beaten egg or a batter made with one egg, one tablespoon riour and three tablespoons milk when the potatoes are found to be cooked and the cover is removed. The first way, however, is good and inexpensive. A substantial potato and cheese pan cake, which may be served alone o" used to "help out" a small quantity of meat, is made by adding a layer of grated cheese when the potatoes are cooked. When the pancake is folded the melted cheese forms a savory fill ing. A little chopped parsley or chives may be added to any of the above as an "extra touch." Mashed Potato Pancake For every 2 cups smooth mashed potato, add 1 tablespoon each shortening and syrup, 1 well-beaten egg, 1 teaspoon salt. 2 teaspoons baking powder and V cup milk with barley, oat or rice flour to make a smooth "pour batter" for grid dle cakes. A "try cake" may be neces sary in getting the right consistency, as mashed potatoes are .likely to vary in moisture. Cook on the griddle in the usual way, and serve either with syrup. Jam or preserves, or in place of bread with any good gravy or to mato sauce or cheese sauce. A very good luncheon dish can be made with potato pancakes prepared as above, or with thinner ones (made with two eggs to the above quantity and a little more milk) cooked some thing like an ordinary German pan cake in a frying pan. Serve with a filling of "hot vegetable salad" and either brown or tomato sauce, with a sprinkling of dry grated cheese. No bread, meat or butter need be served with such a luncheon dish, the meal being completed with fresh, canned or dried fruit in some form and corn meal or oatmeal crackers or plain cookies Let me know if you need other aug gestons. ..... In regard to fireless cookers. I may T'tr VX. " VivJe ' if 1r-yiilst . mm ,NX- mmMmMBm i itt " ' . W ' J.l- TV I Underwoods li', ' ", Jg I : ! ' SOLDIERS In the Italian army have been presented with a photograph of the five children of the royal family of Italy. The devotion of the King to his army, with which he has remained constantly at the front, except on rare occasions when councils of state required his presence at Rome, has made htm the idol of the army. At the same time the unselfish labors Of the Queen Mother to the various phi lanthropic and patriotic causes in be half of the Italian people have endeared her to the masses. The children are held in high esteem by the soldiers and the people of the entire nation. British women are responding nobly to the demands -of the times in Kngland and are performing all kinds of work that was formerly exclusively the prov ince of men. It is common sight in the rural dis tricts of the country to see women pitching hay. harvesting crops or oper ating heavy machinery in agricultural pursuits. Manpower has been called to heavier work throughout the United Kingdom. Both in America and England women have been found able assistants in the forestry bureau work. Many women are engaged in the field work, making say that my experience has been ex cellent, and that I strongly advocate their use, not only as fuel and trouble savers, but as making easy the more extended use of well-cooked cereals and legumes, and for the making ten der of the tougher cuts of meat. I cannot recommend any particular make In this column, but I would sug gest strongly that the kind you select has a metal lining and a good ventilat ing valve. Like any other cooking apparatus the fireless cooker needs to be "learned." but once the principles are mastered, you will wonder how you existed without one. It mfght be wise, however, before buying an expensive cooker to see what you can do with a home-made one. If you have not very much cooking to do, the home-made cooker may fill your needs Just as well as the commercial one. I used a home made cooker for several years- with very good results, and 1 know a fam ily that has used one made by my directions for nearly eight years. Socks to Grow Shorter as War Progresses. Red Cross) Direction Indicate How. Wool Vmu Be Conserved. RED CROSS directions for knitting soldiers' socks shorten the former length of the leg portion by two inches. This helps to save valuable wool, and also makes it possible for busy knit ters to turn out mope socks in a given time. Instead of being four inches deep, the purled top of the sock Is now two Inches deep and the two inches de ducted from .the purled. band, are not added, ia tie plain knitting below the investigations and combating the in sect pests that threaten destruction of forest areas unless eradicated by in telligent, effective labor. In Oregon women have been found efficient as forest rangers and in charge of lookout stations of the fire patrol service. Sara Teasdale has won the first prize ever offered in America for n book of poems. The award came to Miss Teas dale through her latest book of verse, "Love Songs," brought out by McMillan. This prize was J500. offered by Columbia University, for the first time In the uni versity's history, for a book of poems written by an American citizen, pub lished during the year 1917. Three emi nent critics acted as Judges. This was the Poetry Society Prize, and it was competed for by both men and women poets of renown, and the fact that Sara Teasdale's winning In the contest speaks volumes for the quality of her poetry. Although one of the younger Amer ican poets, Kara Teasdale (Mrs. K. B. Ftlsinger) is well known to all lovers of poetry, and her work has been wide ly appreciated In England and Can ada, as wall as In this country. Her poems are highly lyrical and are considered by many critics to be the best examples of this kind of poetry i written in America today. band. It was found that the excessively wide band was unnecessary, for the closely wound puttee holds the sock In place and keeps it from slipping down. It Is also contended that the shorter band of purling or in other words, the ribbed top affords less lurking place for the species of vermin that infests the trenches. The purled top is usually striped now with some contrasting' color and the same color is used to knit the toe, and sometimes also the heel of the sock. One hank of wool will make a pair of socks if a contrasting color is added in toe and top, but one must be very careful to select wool of equally sturdy weight to make the contrasting por tions or the sock will wear out speedily. Soldiers are being urged not to throw away foot-worn socks, for the foot portion can be raveled out and a pew foot knitted in from the beginning of the heel portion. A great deal of time which would otherwise be spent in knitting whole socks can be saved In this way, and. with Winter ahead, every woman will have all she can do to keep the soldiers supplied with warm, knitted foot coverings. Salt Lake Has Many Gardens. SALT LAKE CITV, June 20. Five thousand community war gardens and everyone producing and in excellent shape Is the report of the Community War Garden Committee, of Salt Lake City, and issuance of the report re cently, brought with It an appeal to war gardeners to can, dry and pre serve all excess fruits and vegetables. The war garden crop here will produce far more than can be used at the time of picking and with saving uppermost, and prevention of waste, the local com mittee is now. urging ..the people. to preserve everythlns possible. I'naertvood & 1nde-rwoodA' Y FRECKLES Don't Hide Them With a Veil Remove Them 'With the Othlne Doable Strength. This preparation for the removal of freckles Is usually so successful in re moving freckles and giving a clear, beautiful complexion that It is sold by any druggist und-r guarantee to re fund the money if it fails. Don't hide your freckles under a veil; get an ounce of othine and remove them. Even the flr?t few applications should show a wonderful improvement. some of the lighter freckles vanishing entirely. Be sure to nsk the druggist for the. double-strength othlne; it is this that is? sold on the money-back guarantee. Adv. Glorious Freedom From Excessive Armpit Perspiration Millions tt woctpFti Iuito foi yollen forever th enibarraitsment of mxeem eive armpit perspir&tton because of NONSPI the old. reliable, the jxrfct and truly acVntifie remedy for tuia humiliating affliction. An xmseented antiseptic Ikroid free from artificial coloring; matter. Applied just before retiring about two night each week with a bit of cloth. 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