The Sunday Oregonian. (Portland, Ore.) 1881-current, October 20, 1918, SECTION FIVE, Page 5, Image 51

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before it penetrates them. Seal at once.
The flavor may be varied by the addi
tion of a little dry stem grlngrer or pre
served ginger. A small amount of
sugar may be added if available.
Now That the Shops H.,e CarUiled Delivery System Jackets With Three Pockets on Each Side Will Be
Particularly Convenient Hat Adds to Costume.. -
Turban of Wine-Colord-Velour,. With Feather in Soft-Taupe Shade, Wins Favor With Fashionable Women.
French WTomen Cleverly Imitate Fur for Winter Wear.
PORTLAND. Or.. Sept 30. Dear Miss
Tingle: I have a fig tree in our yard which
has quite a good crop of figs this year. Is
there any way I can use them for a little
specialty? Also, when should I pick themf
Will tne early irusi uu, .
TbinK you. fl" - " -
tii. firra should bA eathered when
they are fully ripe, but before they
-.-Mr nnpn T would sutrgest that you
dry them and then use them for dif
4 w (a A
- M VA is J
TT takes less than two minutes to I
. . - - .kl. l1nnUlTl(T KtrAet I
ge 111 LU lino 6U""
frock, which is as dainty and indi
vidual as all Lanvin's costumes man
age to be. The frock is of heavy cloth
and haa no lining. All the weight hangs
from the shoulders, though a trim belt
rives graceful lines at the waist.
Pipings of soldat blue cloth and gray
buttons edged with blue give a military
suggestion, and the double pocket
across the front of the skirt is surely
a novel idea. Gray spats match the
frock and the hat is of gray fur and
black velvet.
Now that the shops have a curtailed
delivery system. Jackets with three
pockets on earh side will be partic
ularly convenient. At any rate Doeuil
let haa put three pockets on each side
of this velvet coat, which is plain and
tailored to a degree with its braid
bound edges and scams. The suit is
of black velvet with a black astrachan
collar. The black beaver hat has taupe
feathers and taupe spats match the
feathers for this Fall spats match the
Bullos has concentrated interest at
the front of this frock. The back is
a single straight breadth of fabric from
neck to ankle, but the front is pleated,
tucked and draped up at the hip. The
material is navy blue wool Jersey,
made to look more intensely blue be
cause of the black astrachan collar and
hercules braid trimming. The sleeves
start by being very tight, but end by
being quite loose because of released
pleats stitched fast from the elbow to
Just above tne wrist.
Answers to Correspondents.
rVHTLA.NL". u. " J
your HlMt convenience a r-lp that you
save thr or four yar ago for pulling up
r"n tomatoei and green pepper In brine?
Wrbapa jrou have given It more recently,
but If o. I mined It. Pleaae glva also a
good recipe for -aluded peppera. Thanking;
Jouta advance. HOUSEWIFE,
y HOPE the following is what you
A Salted green tomatoes Choose
fresb. well developea green loranuei.
Wash, pack into a stone crock and
cover with a brine made by dissolv
ing 1 S-J cups salt in one gallon water.
Let the salt solution boil up once,
skim If necessary tthere ane some
times Impurities In the salt). Let cool
and pour over the tomatoes. Cover
the top with grape leaves, chard or
horseradish leaves if available: if not,
rse a cle.m cloth. Ptit a weighted
Discolored, Wrinkled
Skin Easily Removed
Sine brown or yellow, over-red or blotchy
complexions are decidedly not the faahlon,
I cannot underatand why ao many continue
to wear them. Surely every woman has
beard of mercollxed wax. This I know
from my own and others" experiences will
poattlvely banish every unsightly tint. The
wax really takes off a bad complexion.
It gradually, harmlessly, absorbs the thin
Jayar of surface akin with all its defects,
a Uver spots, plmplea. freckles, blackheads.
Just as gradually, the discarded skin Is re
placed by the clear, 'white, youthful skin
underneath Mercollzed wax. procurable at
any drug atore. Is applied nightly like cold
rrram and erased mornings with warm wa
ter. Out ounce will produce, the loveliest
girlish complexion lu less than a fortnight
1 can't understand, either, why folks will
be bothered with wrlnkirs. since the famous
a-AXoule lorroula haa become public prop
erty. One ounce of powdered aaxolite dis
solved in a haif-plnt witch hazel, makes a
tmlnn that will auicklv efface every
line, even the deepest. Julia Orff, Is 8a-
7ront Orzx.
plate or small board on top to keep
the toratatoes below the brine. Take
care that no mold is allowed to form
on the surface. About a week after
packing, when all bubbling has ceased,
cover the surface with a little oil or
melted paraffine to prevent the
fomentation of "scum yeasts." and
store in a very cool place. Examine
once or twice a week for a month to
be sure they are keeping well. If
there is mould, remove it. Pour off
the brine, boil, skim, add a little more
salt to make it of the original
strength or use fresh brine.
A litle vinegar may be added to
aid keeping. Three-fourths cup vin
egai to one gallon brine makes a very
good solution.
When wanted for use, remove tne
tomatoes from the brine, or brino and
vinegar, and soak in cold water for
two hours. They should Di. firm and
good, though probably somewhat dis
colored. These salted tomatoes may be fried
or stuffed, or scalloped, or put into a
stew, or used in mincemeat, chutney
or other relishes, pickles, -mixed salads,
street conserves or pie.
Salted green peppers Select fresh
plump, even shaped, medium green
peppers. Remove the stems and seeds,
breaking the peppers as little as pos
sible. Pack into a crock and cover
with brine and vinegar, using three
fourths cup vinegar to one gallon
brine. Follow the same method as for
green tomatoes. Sometimes it is con
venient to pack both peppers and to
matoes In the same crock, using the
brine aud vinegar as above. The pep
pers when taken from the brine should
be firm, crisp and of good color. They
should be soaked, like the tomatoes,
and may then be starred and haJxed
! jt j..lntri anlnrta and rel
On U9CU Jll i,woo.e,
ishes or fried and served with other
In stuffing green peppers iu
: i .. ; vhath,n thv are to
LI1 1 11 K lu uuw 'o " " ' '
be served as a "main dish" or whether
they are a "meat accompaniment. If
the former, some kind of meat or fish
should be used, combined with a little
starchy material, sucn as cww
or potato or bread crumbs and flavor
ings, such as chopped onion or parsley
p.rnnni taste and conven
ience would be the chief factors in
deciding upon the proportions.
If the peppers are to be served as
.aa4 Qnfnmnnnimpnt then the
starchy material would be the main
ingredient In tne lining. wiii"
riounrinir materials such as those men
tioned above, with a little fat or
in-titA fhepse to enrich it
and a little tomtato pulp or stock or
milk to moisten. It is best to parboil
the peppers (either salt or fresh) be
. thm n this reduces
tore niumi's ......... -
the time needed fon baking and makes
it easier to remove the tough outer
skin. . . , .
ruiiuwma J ' --.
. r A nonnera (main QlSnJ BIX
t-,i 1-.-. a rvnifn rpn ue:
medium size sweet peppers, one cup
boiled rice, one cup chopped meat
(fresh or cooked) or flaked cooKea
. k mailt nnA oflffo table-
spoons finely chopped onion (may be
omitted), one tablespoon finely chopped
parsley, three tablespoons oil on melted
fat one cup canned or stewed to
matoes. Salt, peppers and" paprika to
ta?,t5l i:.t p-nalf the auanttty
of chopped onion in one-half the quan
tity of on or l ii n" -used
brown the chopped meat also
lightly in the fat to develop flavor,
. . . 1. rrxrnA fifA And SeaSOn-
Slir iu mo . .. ' , --
ings. adding a little of the tomato
j . : . . HnlatAn ad Til 1 V he Tl PP SS PV.
Fill the parboiled peppers, sprinkle the
top with crumns anu. ki .u
Hiuh nr shallow casserole.
Brown the rest of the onion in the
rest of'the oil or fat. Add the tomatoes,
. .. j . .nnnil iVia nenrjens.
Don up tiiu ' -
Bake until heated through and brown
on top. Serve in the baking dish the
tomatoes forming tne nme.
PORTLAND, Sept 5. Dear Miss Tingle
. : ., n..t. THA OrApn
Will JOU please sivr, ...i,u . , 'J",r
nlan. a rcclpo for pickled pears? I prefer
a small variety ana as ij;aii, .
uslnB some whole cloves and cinnamon
nicks, as I remember having eaten them.
I wish to thank you for the many helpful
thlnxs I get irom your columns. C. E. B.
I am sorry you have had to wait for
your reply, but a recipe for pickled
. V- .. AnrtAAVArl iilst hpf OTfi VOUr
I1CIU9 1 1 A i,' . -J- -
letter was received, so I could not re
peat it at once. Xou snouia use a syrup,
either cane or corn syrup, instead of
sugar, and I think you will find that it
makes almost as gooa a pn.-n.iu.
n - i . ; i i TAn,-a fwithmit sucrarl
owc;fc llbnicu i
If the pears are small and have ten-
iii H,AVA thA hlnssnm end and
aer orw no, .
leave the steam and prick over with a
fork. If the skins are tougn, peei ana
remove the blossom end, but leave the
stem. Either steam the pears or boil
until nearly tender in a thin syrup
made by boiling together one quart
vinegar with two pounds syrup, and a
small spice nag containing two ic
spoons whole cloves, two teaspoons all
i a rn.., n i inrhes stick cinna
SpiUB AH " -" -
o moV,pn ndii sx little lemon
III U 11- vi 111 i- -ii ---- --
rind and a tiny piece of bayleaf. When
the pears are tender idui not son; sum
them out of the syrup and put into jars.
Add two pounds more syrup for every
quart of vinegar and boil down a little,
then pour over the pears and let stand
i U . Va, mnrnilliy Hmln Off.
over ii i is 11 1- i's, . -.
. ii j ,A iAoli-Aii richness and
DU11 wwu . . , . , i
pour again over the pears, which should
now be tender ana translucent, n
pears are small (or if large pears are
quartered) this treatment should be
enough, but larger whole pears may re
quire to have the syrup boiled; np again
ferent "specialties" as your taste ana
convenience may dictate.
Fig preserves ana sweet pum "b
are very good, but takes too much
tViiet tim. YOU
sugar aui n.aiv ... j
could, however, use the dried figs for
preserves and picKies wnen more uBi
is avanaoie; or you c-uuiu oj'-f
i r ..-a- snmn nf the preserved
bieau vm. ou&- " "
figs made from the dry figs could later
be converted into crystallized or can
died figs.
From tne ariea ngs you
also different kinds of conserves and
fig-paste to use as a candy substitute.
Dried figs can be used as "filling" for
war cakes, or as part nmeuuia u
substantial desserts and coffee cakes
.l.. n. q ,4 a nnrtlv with wheat sub
stitutes and which take the place both
of richer sweets and of white bread
in economical meals.
T j : .-on mnv nimnlv drV the
ripe figs in a regular drier, or in a
cool oven or on a raumiu..
.. n,,,,inr f Int with the
cvei j ua.j - o j
hand. Be very careful not to overdry
AFlorida method Is to dip the ripe
wood ashes or
Ilga in iye "lo"1- ------ . ,
in a solution ,of baking soda using 1
cup soda to S quarts water. This re
moves the "gum" and "milk." The figs
are left in this for about two minutes.
drained, rinsed ana piungeu mut
. , o nt- a miniites- They
lug syi up v. -
are thoroughly drained from the syrup
and then ariea ana '"
-, , .awai with the figs
when ready for close packing will give
a good flavor. ine taiuouo "
.,a.,!,llv nacked with a few
bay leaves between the layers,
. r,-,,, 1 .thni with figS iS tO
Vila i t, i . i " - 1 -" ;
dry them to the proper consistency,
and then plunge them into bollfhg for two or three seconds. They
are quickly -drained, and "thumbed"
(this means pressing -u - -
flu- down tnd the stalk end up), packed
and pressed. The salty taste disap-
- . -3 - n nweH io coin T-G
pears alter a lew uj a "
improve the flavor of the figs.
When you nave careu iur jou
by drying, writo again if you wisn
for recipes for fig preserves, con-
: 1 n fiDP.nnnt-p nr ca.ndie8
serves, piun-ico 1 7--' 7 . , , , .
or for any other reefpes in which dried
figs can be utmzea. mey o . ,
useful "sugar savers" and very whole
some. .
y-w r oTlftjia Tixiblish
this question in Miss Tingle's column: HoW
do you make quince honey?
ananains W SUBSCRIBER.
. hAAstr tMq venr should he
UU11RD uunv ------ 1
o with svruo rather than- sugar.
The usual, recipe calls for a large
amount of sugar and would be a most
unpatriotic delicacy ai. uui
. ii:An,inn that vmi mlerht like
to try would call for 2 pounds of eyrup
and a cup sugar wim tuj
- a rt f fironnrnH auinces. Boil
tWO JJUUUM V - -' , i
the syrup, sugar and water and add
to it tne quince, enuci s-a. ---
. thin svmn or first cooked until
tender in water and then passed
through a sieve, ine CuU..ub--..
i j t -j fn. thA Rvruo (boiling
down if necessary), and the syrup
would be Douea 10 w-
i A ruh crrQfpd nuince is
man wei o o- -
used. Cook until the quince is lear
and transparent ana mo u,.a.- -very
thick honey-like consistency;
then put into glasses and seal like
The flavor or tne auuvo "-;"-.
, . ni n-a Vi i ti p v made with
to mm. vx. - -i i-. .1 1- -
sugar and I would suggest that you
simply can tne quinces u ou.
them into "honey" later, when sugar
is more plentiful. Half-white syrup
and half sugar is a good mixture for
preserves, but takes too much sugar
for present use.
"Quince cneese is nun" fe""v-
takes less sugar than quince honey.
v-- fresh or canned
At n 1 1 1 tii--1- - -
auinces. The tender cooKea qumte .
rubbed througn a sieve '
. j ; . l, . !.-n nnnnllll white syrUP
and-one-fourth cup sugar to 3 pounds
auince pulp, tne wnoie ucms
i.. tii-m fivtriAr than quince
Lll J 1 1, CI i i J , , ,
, ih.n sAled like jelly. A
llUUCi " - -- - -
small amount or iemo iun. i-j
needed to aeveiop tne iuh i,A.r,
quince. This can De ariea mm uau.
a candy suostitute.
Some Russians Stupid. '
WftrlrT's Work.
i t0 Aftun Asked: "Is the
X XI O iiucauuu
in-t-n in T?iisin. nro-Germanr
popu.i.".. ' ty,at th
In regara to mat x wuu.u oa.,
can oe m: 1 1 1. 1-' ij- - - -
allv because 85 per cent of the popula-
' -1, That
tion cannot appreciate mo -is
a picture as yet unknown to the Jtus-
. ah hA cgv is: "I know
Sian peasniiii -
a 'Nierr.etz' (German) who before the
war supplied me wnn m uiaic.a.
needed to till my soil, and I am at war
with him. I have been told that the
allies will supply me. I nave wanea
three years and la have neither seen
them nor heard from them. Therefore,
unless I have peace with Germany, I
will not be able to till my soil." That is
all the vision he had.
Thicken Your Hair
With Cuticura
TT V 4ir$rTtfT vrvn T Tiair Will
XI JlU. unit, uai.. ; -
become dry and thiru Cuticura Oint
ment gently rubbed on spots of itch-
Uy aX UUI O li J-VV -w r
will usually remove the worst cases.
.. . . . i 1 1 . rrt- -ii
Nothing Detter man uiuuu n
skin and scalp troubles. . Iaeal tor
every-day toilet uses.
Sampl. Sb TT- TlAMreJipost-ear
"Caucura, Dflrt. "A. BMUm." Sold ewrwhera.
sSpSrolnonut2Sand61)c. Talcum c
How You Can Remove
Every Trace of Hair
(Toilet Talks.)
A stiff paste made with some pow
dered delatone and water and spread
on a hairy surface about two minutes
will, when removed, take every trace
of hair with it. The skin should then
be washed to free it from the remain
ing delatone. No harm can result from
this treatment, but be sure it is dela
tone you get and you .will not be
disappointed, Adv,-
,Jt - u'Vi i! . ZAY-&?
f :
v- 1 " t , a- I n
Ji . A ' . - l -"
I 1 .fife- -Xfci :, '
veJ-J'S Jus
WHO but a French milliner would
have thought of this hind-side-before
-arrangement for a long
ostrich feather? Yet how completely
smart the arrangement is! The little
hat has a daring brim only a young
face could wear it and at front and
back the daring brim turns up close
against the crown, the brim edges al
most meeting in a diagonal line across
the hat. In this space is set the rich
ostrich plume, its end tumDling over
the right ear. The turban is of wine
colored velour, the feather in soft taupe
These low, sharply-pointed hats of
the hour may be said to be all line;
and the line is accentuated by a wing
that follows the sharp point pf the brim
and extends beyond. The close effect
at one side of the head and the exag
gerated point outward at the other give
an entirely new effect in millinery and
these new pointed hats are quite the
rage. This' one is a creation in maroon
velvet with henna-shaded wing, from
Marguerite et Leonie.
You would think this turban was
banded with fur, would you not? But
the trimming is really fur imitation
contrived with wool a very clever imi
tation of raccoon. The turban is of
brown velvet with a strip of fawn
colored velvet on the mushroom brim,
a second or flange brim rolling up
around the low crown. A quill in
shades of brown and fawn is set across
the left side of the hat, but is invisible
in the picture. .
Zibeline Dresses All Rage in
Fashion Centers.
Camouflaged Pockets Win Admira
tion of Well-Dressed Women.
ONE hopes for the best but pre
pares for the worst, this season
In providing a winter wardrobe. A
certain Fifth Avenue dressmaker ev
idently believes it is going to be cold,
cold winter, for she is specializing in
zibeline dresses think of it! Frocks
of zibeline that used to be deemed cor
rect only for topcoats! And zibeline in
the warm terra cotta or henna shade
is favored for these, frocks which are
really very smart with their long,
slim lines, astrachan collars and
fringed sashes.
' A wee bit Hottentotish as one
might put it, are new evening coif
fure ornaments designed for theater
wear. A jet band crosses the brow
and from the band drops a two-inch
jet bead fringe whicty dangles almost
over the eyes. Two large jet pendants
drop from the ends of the band, over
the ears. A woman with snow white
hair wore one of these ornaments the
.11. afc- thA Kitx nnd the effect.
though rather extreme, was pronounced
decidedly smart.
Pockets make the new jackets look
, u ., i,av ni-A The nockets
luugt-r -
are placed in side panels which hang
below the eqge or tne jaui. omnp-
Are Told How to Find
Relief from Pain.
Nashua, N.IL "I am nineteen years old and
every month for ttro years I had such pains that I
would often faint and have to leave school. , I had
euch pain I did not know what to do with myself
and tried so many remedies that were of no use.
I read about Lydia E. Pinkham's Vegetable
Compound in the newspapers ana aeciaeu wj
try it, and that is how I found relief from
-pain and feel so much better man i useu w.
"lYhfin I hear of anv fori suffering
as I did I tell them how Lydia E.
Pinkham's Vegetable Compound
helped me." Delina Martxv,
rta Ttnucera Street- XashUa. N. H.
Lydia E. Pinkham's
. fwvm nafiTO rnnfci
uuue iiM-i- -i--- w
narcotic or harmful drugs, and is, therefore,
times the pocket panels on a finger
tip coat fall to the knee and from
a side view the coat appears much
longer than it is.
. .
One wears a cult around the neck
now, not a collar. A bodice must be
collarless or have a - cuff in the neck
opening. This cuff is a straight,.doubled
length of fabric, which, when sewed
to a round neck-opening, stands up,
a little way from the throat. The cuff
may be of satin, of mousseline match
ing the bodice in color of white or
gandy, or even of fur. To be finished
in this way a bodice must fasten at
tha back, or under the arm, for the
standing cuff must have no break at
the front of fhe neck.
Russia Iiike Our Confederacy.
World's "Work.
: In studying the economic conditions
of Russia today an American is likely
to find himself comparing that country
with the old Southern Confederacy.
The Confederacy was an agricultural
section rich in ores, timber, coal and
Vegetable Compound,
and herbs, contains no
it ' . IjWj.
other natural resources. Its people were
productive farmers and brave fighters,
but they had never learned to use ma
chinery. Factories were few and trans-
nn,tallnn rata 1 n n rtftfl liate. The NortD
blockaded their ports so that they were
unable to. market cotton anu iu
or to buy manufactured articles from
foreign factories. The military collapse
of the Confederacy followed as surely as
Russia's collapse followed the closing
of the Dardanelles and of the Baltic,
which stopped most of her trade with
other nations.
. A recently patented oscilating elec
tric fan can be made to move its blades
either vertically or horizontally.'
tp "u.Lah. tKa atantMM. bemnl ami half-
Ah 111 m -- For H) ymn th. bMt.
kips, Craui, iri. v-n-. y..
' ' iTr.. f-A
other Kooil dnuc dept. atra.
Km n