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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 21, 1918)
--TITE SUNDAY OREGOXIAX, rORTEAM), 3TTLTT 21, 1918. WOMEN ARTISTS CONTRIBUTE TO SUCCESS OF AMERICAN LAST RED CROSS CAMPAIGN National League for Women's Service Finds Abundant Opportunity for Acts of Real Worth Growing Out of War time Conditions and Demands Greece Plays Part in Great Struggle. r','ww'.7w .v.--, .;??- L 1 - "ArA'l v. ........... - - .. . ME' r I . if H yM . V JL. i : - - 1. h , t III ; I ypv Underwood ( $ l ( a r-1- fifTi 1 . v. - 1 ll - .MAf'r;M , - r. .r I Ii U' W V. ' - Y ? 1 ll 1 i ' t . - 41 - IK preparation for the last Red Cross campaign the wonderful .' posters that were used throughout the country were planned by talented artists. Miss Almee Smith, of Wash ington, was selected as the most at tractive young woman to pose for' a poster that became famous. She posed for the poster entitled "The , Greatest Mother in the World." The National Leagrue for 'Women's Service has found abundant opportun ity for acts of real worth growing out f wartime conditions and demands. There has been a wide latitude in the activities in which patriotic . women have engaged, : including work in mu nition plants, on farms, overseas serv ice in various branches of work, and visiting committees to hospitals, all aiding in important necessary work. " Greece, Mother of Art and famed for the glorious achievements of her armies in ancient and modern wars, is doing her part in the great struggle to rid the world of war by defeat of Prus sianism. The Greek nurses are well organized and - rendering wonderfully efficient service in caring for the wounded of her armies. School Unifies Races, Indianapolis News. The Girls' College of Constantinople, maintained by funds given by Ameri can colleges, has representatives of 16 races in its student body of 300, ac cording to Dr. William W. Peet, who returned to America recently after 36 years in Turkey. This college is con ducted on an international basis. - Dr. Peet stated, English being the common language and largely the language of Instruction. He said that it is inter esting to note that pupils of this insti tution are brought into, close relation ship which usually results in strong friendships that reach Into mature life In this way schools become a valuable medium of unifying races and breaking down age-long enmities. Class Was All Right. Angry Prof. "Do you think - this class is a joke, young man?" Stude "No, sir, I'm not laughing at the class." Jack-o'-Lantern. , . y.aocc 'Jfx'r 4trze Sjtx'JSr.0J&JXfefi JP Crass -JFtej-g ANSWERS TO CORRESPONDENTS Portland, Or., July S. Will you kindly five me a little information about the use ef herbs in coolcing:. and as to when they should be gatbrd? Thanking you in aavance. SUBSCRIBER. GENERALLY speaking, herbs should be gathered and dried when fully grown but not yet In flower. There are a few exceptions dill, for instance, lavender and camomile, but the last two are not used in cooking. Parsley is, of course, the most pop ular and useful of the green herbs. In this climate a root can be kept all winter in a pot in the) kitchen window or in a window box. and will supply both decoration and flavor. It should be gathered any tlm from now to October,. and Jmay Jbe simply washed and dried or blanch efl by plunging first 'Into hot water and then Into cold water .before drying. This latter method-gives a. greener-but -less full flavored product. It is a good -thing to dry some pars ley in bunches, to be used for flavor- ; ing soups, and. stews-- (when, it- can: be removed before serving),, and some in powdered form, ' for use In . dressings, meat and-fish "loaves," potato- salad, etc. : The bunches should' be kept hung up In paper bags.. For powdering, have the i parsley thoroughly dry, rub between I the, hands, - and sift to v remove the I coarser . sta-uts. aiora-m. a. Lin. can- make tarragon vinegar for salads, Just as well as fresh tarragon. A tiny hint rat it Is sometimes very good In a stew, or In mixed mustard or piquant sauces. Spearmint should be gathered now and stored, not only in both "bunch" and powdered form. but also as "canned mint sauce" to eat with mut ton, lamb or baked peas In the Win ter, or to use in salads. The fresh or dried spearmint may be used to flavor either a tart apple Jelly or a lemon gelatine Jelly, to give "mint Jelly" to serve with mutton or lamb. Mint Jelly and mint sauce' are also good with certain kinds of baked fish, such as sturgeon or sable fish. PowdeYed mint is often served with dried bean or pea soup. It is passed (like dry grated cheese with vegetable soup) In a small dish, and - each per son gives a "sprinkle" to his soup. A sprig or two of fresh or dry spear mint leaves boiled with fresh, or canned peas or with new potatoes gives an agreeable flavor. In Northern Eng land, at this season, the "green grocer' used always to send a small bunch of mint, as a matter of course, with an order of new potatoes or peas. If you have no spearmint In your garden keep your eyes open during country walks. I keep mysell well supplied that way. Chives, "the mildest of the onion tribe," can be grown In a pot in the kitchen window and harvested with a pair of scissors as necessary. Finely chopped, they are excellent in potato or vegetable salads, in dress ings or with mashed or fried potatoes or in bean puree. They can be chopped and dried, but are much better fresh, and there Is little object In drying them. Dill, flowers, leaves and stalks, can be used fresh or dried In pickles, sauer kraut and salted beans. . Borage, like spearmint. Is used some times -In fruit punch or othen Summer drinks. Sweet balm Is occasionally used In dressings, I think, but nowadays its chief use is in sachets and "sweet slumber pillows." Rosemary has lost Its former repu tation for "healing" and Is no longer used in cooking unless you consider that one may include under "cooking" making of "rosemary tea for falling hair. Celery, of course, does not rank ex actly as "herb." but dried celery leaves are very useful. The white ones can be used to make cream of celery soup. or, like the green ones, to give a lit tle celery flavor to soups, sauces and salad dressing vinegars. The dried green leaves, powdered, make a use ful garnish fon creamed or scalloped dishes, or may be used in dressings or in fish, meat, or vegetable loaves. Of course, the leaves must be very fresh and sound for drying. October r November is usually the best time for saving them. The above seem to me the most use ful and generally obtainable herbs, but if there are othens that you want to know about please write again. A supply of herbs, spices, "flavor veg etables" and flavored vinegars, used with knowledge and discretion, will go far in making the plainest and cheapest of foods savory and attract lve. For some reason the art of seasoning is generally neglected, but it becomes of increasing importance in these days I almost forgot to mention nay leaves. They hardly come under the head of "herbs." as fan as growth Is concerned, but are excellent sources of flavor, all the same. If you have a bay tree or can beg a few leaves from a friend's tree, dry a few leaves between now and the middle of August for use in Winter stews and soups Use very little, howeven. The common cookbook direction, "add a bay leaf." almost always results in too rank a flavor. A very small piece of a leaf Is usual ly all that is required. This will give a faint, agreeable fragrance and will emphasize the flavor of the soup or stew, but there should never be enough bay leaf present for anyone to recognize it as a separate flavor. NYE BEACH. Or.. July 12. Can fruit be nut ud with brown lufar? MRS. R. B. Yes, but there is usually no objcet In doing so. The use of brown sugar is not much of an economy either from a patriotic or from a money point of view, and, except In the case of a few fruits, the flavor is not so good and, of course, the color Is not always so satisfactory, Moreover, In order to get the same degree of syrup you would have to use a little more sugar, as a rule, than If you were using granulated sugar. Brown sugar is, of course. In eluded In your allowance of 25 pounds for canning, so I cannot see any ob Ject in using brown sugar unless you have a supply on hand. In that case, you should either use brown sugar fon your canning and forego the allowed 25 pounds, or you should turn In your extra sugar. I strongly advise you to do most of your canning with lltle or no sugar. If you like, you can make up canning syrups with corn syrup and very little sugan that will give you the usual texture for the fruit, though, of course, it will not be quite so sweet. Try drying some of your fruits In stead of canning, as this saves both sugar and cans. The Food Administration advocates the putting up of as much fruit as pos slble without sugar. Besides canned fruit without sugar, and dried fruits, every housewife who can do so should put up plenty of bottled fruit Juices for beverages, desserts, sauces and Jel lies in the Winter. This will save canned fruit and cans as well as re duce the amount of Winter fruit that need be bought. Fruit syrups should also be made for table syrup.. 'Concentrate the fruit Juice considerably before bottling, and later combine with corn syrup, with or without a very little sugar, to make an excellent and inexpensive syrup for hot cakes, hot breads and puddings. Then fruit butters may also be made without sugar, and a little corn syrup or sugar may be added when it is opened. Instead of during the cooking, as that will save sugar at this time. Fruit butter can be utilised in many economical ways during the Winter. Sugarless conserves may be made by combining ground raisins or dates with the less sweet fruits, with or without a little corn syrup. England has adopted a method of preserving fruit without sugar, known as "pulping." It Is employed both commercially and In the homes. This method is economical of Jars, as no water Is used in canning the fruit, and twice the usual quantity of fruit can be put into one Jar. The method, according to the Bulle tin of the Royal Horticultural Society, is as follows: "Pack sterilized Jars full of fruit, add no water, place rubbers and caps In position, and fill the pan with wate up to the shoulders of the Jars. Place the pan on the fire and bring the water SLEEVELESS BLOUSE IS DESIGNED TO BE COOL AND COMFORTABLE THESE WARM DAYS These Dainty Little Affairs Come Under Neckwear Classification and Are Declared to Be Very Popular This Sea- . son Heliotrope and Other Uncommon Colors Are Used. Sage should . be gathered before It blossoms. It is best stored in powder in tins; but a lltye' may be kept in bunches to flavor gravies occasionally. Use .chiefly for dressings for goose. duck and pork (or for "mock goose' or "mock duck") or in meat or vege table sausage. It is rather too strong In flavor to be used with turkey or chicken, though many people with "blunt palates use it In this way. Thyme also should be gathered now or earller-and should be dried In both forms. Use in very small amounts 1 conjunction with a little lemon rind in dressings, soups or gravies for veal. turkey or. chicken. Summer savory and marjoream are best in powdered form. Use in dress lngs. gravies, sausages and "loaves' but be careful not to over-flavor with It a. common mistake. - Tarragon, dried. can -be- used to ; "". ' ;:v--' I -7 ' ' -! : -v N - x V I. L ' A . 1 - ; - TS ..-if?- r -.. . fct7 COOL and comfortable for ' warm weather wear are the sleeveless blouses which may be slipped on with a skirt and eton Jacket. These dainty little affairs come under the neckwear classification and are very popular this Summer. The model pictured . is of heliotrope and white checked dimity, and the frills edging collar and . box pleat are of plain heliotrope organdy, plcot-nnished In white. The square collar and square neck opening are graceful and youthful and the frilled shlrtfront accompanies an eton suit of pale gray mohair and worsted mixture. The heliotrope straw hat has whit flowers. The long, graceful collar outlines the coat fronts and a chemisette of the collar material fills in the space be tween; this coat, like so many of the season's models, opening far down to ward the waistline. Collar and chem isette are of pure white organdy, the picot-edged frill attached with hem stitching. On the collar are embroid ered dots, eet at equal distances apart. The frills of such a set may be pressed crisply with a hot fluting iron, after the collar Itself has been smoothed with an ordinary flatiron. Just a plain, dark blue serge suit; but consider Its smartness dressed up by such a waistcoat as this! A Beau Brummel waistcoat she calls it, because of Us frills, though one believes the Immortal Brummel wore soft mull frills and not crisp, starched ones like these. Starched frills, however, are the thing this Summer and this waist coat, one of the exclusive models, is made of organdy and trimmed most effectively with fluted frills around the collar and down each side of the box pleat at the front. On this narrow pleat are set' white pearl buttons. almost edge to edge, almost two dozen buttons from neck to belt. .i;-07..m. -'' " ' .-';-IV:rh::'7i c ' til I I f "-" X ' - : :t ;tx . . 1 to the simmering point and keep It at this point half an hour. Remove the bottles and fill them up one from the other, replace the rubbers and caps, put the bottles back in the pan and bring them up to the simmering point again for another five minutes. Take them out one at a time and screw down the tops. Invert to cool and test the Joints. Wrap in paper to prevent bleaching and store in a dry, cool place. "Cooking the fruit before bottling Is a simple method of pulping, but the fruit will be darker than If the above method is followed. This method la as follows: . "Place fruit over a gentle heat until enough moisture comes out to prevent burning, then Increase the heat until the fruit bolls. Boll an hour, stirring all the time, and can, following usual methods of sterilizing. In putting up apples a little water will have to be added to the fruit to preyent burning. "Pulped fruit can be used foe Jam, stewed fruit, puddings and pies. The English housewife, who has to be very careful of sugar, makes up pulp into Jam. one Jar at a time, allowing half a pint of sugar to a pint of fruit. This does not make so sweet a Jam as the usual quantity of sugar, but, as this English woman writes. 'It Is quite good enough, and in these days Jam of any kind is almost a luxury.' "The fruit pulp- freed from seeds, stones or skins, may be further con centrated and then dried to make the old-fashioned "fruit leather." This "leather." not only makes a good candy 1 substitute, but it can be cut up to use like raisins in cakee or can be soaked back to softness for sauce or pie fill ing." With all these methods at our com mand every housewife should have overflowing shelves with which to face the Winter, even if ehe is limited to 25 pounds of sugar at this time. Portland. Or. July 11.' Will you kindly tell me whether Yorkshire pudding can be made without white flour? Thanklns you tor help received. MRS. II. C. L. Good Yorkshire pudding can be made with barley flour, and since It Is an excellent economizer of meat. It makes a good Summer as well as Winter dish. Yorkshire pudding with barley flour: 2 eggs, 1 cup milk (skim milk may be used), 1 cup and 2 tablespoons barley flour. 1 teaspoon salt. Sift the barley flour and salt together, make a -"well" Jn the center and mix gradually to a smooth thin batter with the milk and eggs. If a larger, plainer pudding Is wanted S large eggs - might be used with 2 cups milk and 2 V cubs barley flour. Have ready a hissing hot baking tin with a few spoonfuls of hissing hot drippings or other fat enough to "swash around" on. the bottom and to leave a few "blobs" floating on top when the batter is poured in. Have the batter about 1-3 to Inch deep In the pan. Place In a hot oven and bake about half an hour until brown and puffy. Cut In slices and serve with roast meat or pot roast or fricassee. Or. serve as a dessert or breakfast dish (in place of hot cakes) with fruit syrup. Several variations are possible. Tiny sausages or little balls of well seasoned uncooked hamburger may be scattered through the batter after it Is in the pan, to give a "Toad In the Hole" a savory meat dish wit hllttle meat. Or bits of cooked meat, fish, or veg etables may be similarly scattered. In this case serve as a main dish with a tomato or brown sauce as accompani ment. If it Is a "vegetable toad In the hole," sprinkle grated cheese over it Just before serving. A very good substantial dessert, to follow a light main course, or even to serve a a "one piece lunch.", can be made by sprinkling - Into the .batter, before it goes into the oven, raisins or cut-up dates (In Winter) or fresh fruits such as raspberries, stoned cherries, huckleberries, blackberries or sliced peaches or apples. Serve hot with fruit syrup or sweet ened corn syrup. It Is quickly made and usually very popular. A hot oven Is essential. . Note that no baking powder is used. The same mixture may be. baked as pop-overs or fried as very thin French pancakes. Portland. Or., July fl. Will yotr kindly give directions for drying peas? Is there a bulletin that tells how to dry fruits and vegetables? Thanking you In advance. MRS. SL M. S. You can obtain a bulletin from the Oregon Agricultural College. There is also a good Farmers' Bul letin to be obtained from the Depart ment of Agriculture, Washington. D. C. it you can go to the Public Library you will be able to eee these bulletins and obtain other books on the subject. Peas may be dried in the sun or in a home-made evaporator. Very young, tender peaa may be shelled and eimply spread on a drying tray In the sun or evaporator, or they may be blanched in bollln- water two minutes, plunged Into cold water, quickly drained and spread out to dry. The blanching Is particularly good for full grown, but quite tender peas. These should be1 blanched three or five minutes, according to age and size. Do not dry them until perfectly hard, but let them have a certain amount of "give" and leatherness when squeezed. Experience is needed to know Just when to stop drying. The peas should be "conditioned" after drying, by plac ing boxes and pouring from one to an other once a day on three or four suc cessive days, so as to mix thoroughly and give an even degree of moisture. If found not dry enough they can be re turned to the drying trays for a short time. Peas may also be allowed to ripen on the vines and then be shelled: or the fully matured peas may be shelled and dried whole on the trays as above. A very convenient way with the less tender peas Is to put them through the food chopper and then dry on the trays. This gives an excellent product tor oups or thickening for stews. unteered, and her pride is greater than her grief. There are hundreds and thousands ot mothers who pray fervently and con stantly for the safe return of sons who are in the fighting forces. They were proud to see their sons go They would be bowed with shame were it other wise. Indianapolis News. Meaning of Treuoa, : Indianapolis News. The Constitution of the United States) say: "Treason against the United States shall consist only in levying war against them, or in adhering to their enemies, giving them aid and comfort.' One Is an adherent to the enemies ot the country and gives them aid ancl comfort who supplies them with Intel llgence or furnishes them with pro vision or arms. The Joy of Slothera. Mrs. Mary Roberts Rinehart. the writer, tells how she hoped, when the war broke out. that her son would not be called. She had been in the first line trenches as a correspondent, and she had no Illusions sbout what war really means. But the natural mother inolination to shield a son was soon stifled. Then she declares she felt she never could hold up her head again unless her boy wanted to go. . He vol- FRECKLES Don't Ride Them With a Veil) Remove. Them With the Othlae Dooblo Strength. This preparation for the removal of freckles Is usually so successful In re moving freckles and giving a clears beautiful complexion that it Is sold by. any druggist under guarantee to re fund the money if it fails. Don't hide your freckles under a vellj get an ounce of Othtne and remove them. Even the first few applications should show a wonderful Improvement, some of the lighter freckles vanishing entirely. Be sure to ask the druggist for the double-strength Othine; It is this that la sold on the money-back guarantee.. Adv. Best Home Treatment for All Hairy Growths (The Modern Beauty) Every woman should have a small package of delatone handy, for Its timely use will keep the skin free from beauty-marring hairy growths. To re move hair or fuzz, make a thick paste with some of the powdered delatone and water. Apply to hairy surface and sifter I or J minutes rub off. wash tho skin, and It will be free from hair or blemish. -.To avoid disappointment. bo sura you get real delatone. Adv.
