--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.
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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.
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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
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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.
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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.