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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 1, 1918)
SECTION FIVE Pages 1 to 10 Womeris Section Special Features VOL. XXXVII. PORTLAND, OREGON, SUNDAY 'MORNING, DEOE3IBER 1, 1918. NO. 48. POWERS THIRD AND YAMHILL POWERS it USE YOUR CREDIT POWERS Let Your Christmas Gift This Year Be a ROOM-SIZE RUG The rug can make or spoil a room. Therefore be very careful in choosing: rugs'that har monize in color and design with the style of your home and the other furnishings. Powers has a wide choice of rugs that will add to the attractiveness of any home. . ( Use Your Credit Velvet Carpet Unusually good color com binations in 35 different pat terns. If you are fond of rich-looking effects, here is your opportunity. 9x12 Tapestry Brussels Rugs 22M For a simple, practical floor covering that will stand wear, we recommend these ever-popular rugs. 9x12 Seamless Velvet Rugs $45,85 Handsome rugs in excel lent patterns that are worth much more than the price asked. Superior values. am. Santa's Advice to Mothers and Fathers sv-v 2 nis j ear isz ouy - it W PLENTY OF WAG ON'S AND WHEEL TOYS. Toys Early iff . Happy-hearted children, how they will enjoy the toys that Till this department. There is something for every child's taste, from paper dolls for the quiet little girl to drum and. mouth-organ for the budding musician. Santa's Specials This Week Child's Chairs to match at 50S 756, 856 Child's Rockers to match at 59S 856 and S1.00 BRING THE KIDDIES TO SEE Child's Wheelbarrow .G96 Child's Tables in white, red and ivory at $1.70, $2.10, $2.38 TOY LAND TOMORROW Let's Have Music in the Home This Christmas Buy a Victrola rv?iw mm iiJ!i One of the delights of a Victrola is that anyone can play it, and on a mo ment's notice ,you can en tertain company or' have an impromptu dance. It has a valuable educational influence, too. A Full Stock of Victor Records, Too LET THIS BE A HOME-FURNISHIG CHRISTMAS! There are plenty of beautiful and useful home gifts at Powers'. Buy them on credit. No interest charged on gifts. Beautiful Cedar Chests Every woman longs for a Cedar Chest if she hasn't one already. They are so useful to keep the last season's garments safe from dust and. moths. PRICED VERY MODERATELY Use Your Credit We Charge No Interest Overstuffed Davenports A Splendid Quality at CQQ GJA a Very Special Price. .tpOJ7.0U Great, comfortable, luxurious pieces with spring seat and back. Will be a xeal decorative feature in your living-rqom. Your Choice of Two Kinds of Tapestry Covering rnmm Your Credit Is Good Any Man Will Appreciate This " Lazy, Comfortable Adjusto Chair at$26 ' This reclining chair spells comfort in every line. Just fits the curves of a tired body. The back is adjustable at several angles. Frame selected oak, upholstered in Spanish leatherette. All Kinds of Easy Chairs at All Prices at Powers' Beautiful Metal and Mahogany Floor and Table Lamps A softly-glowing lamp is a beautiful thing in itself, and, like a fireplace, forms a center for the family. There are some lovely lamps in this collection. Fine for gift pieces. All Kinds of Lamps and Silk Shades This Beautiful Ivory or Walnut Finish Bedroom Suite $147,75 This dainty Queen Anne Period Suite is an ideal Christmas gift sug gestion. It comes 'in two beautiful finishes the popular and ex quisitely lovely ivory enamel and the much-admired walnut. Priced separately as follows: Bed, $34.75 Chiffonier with Mirror, $37.50 Dressing Table, $36.75 ' Dresser, $38.75 Any Woman Would Appreciate This Tea Wagon $15.80 In walnut and mahogany finish'. A dainty piece of furniture that will save the house-mother many steps. A good suggestion for Christmas. This $20 Opal Wood Heating Stove Special $ 18.45 This Heavy Steel Stove with cast top, bottom, sides and lining. Very handsomely nickeled. ' A very good stove for home use. You will save money by buying a stove like this. It will give better heat and save fuel. Very specially priced at $18.45. You Can Buy Any Heater at Powers' on Terms of , $1.00 a Week ALL VARIETIES OF HEATING STOVES r YOUR LIBERTY BONDS ACCEPTED IN PAYMENT OF MERCHANDISE LUCCA WALL FAMOUS RELIC Ancient Thoroughfare on Feudal Fortification Renamed. LUCCA. Italy. An ant-lent thorough fare which for 400 years has encircled thla city on top of the Lucca wall has been officially renamed aa "Boulevard President Wilson." In recognition of American aid extended to Italy in the war. The boulevard is so wide that 1 1 horses can be driven abreast on It. The fortification beneath It was built w hen Lucca, was the capital of a feudal duchy and has been a famous relic for centuries. On the same day an American Red Cross orphanage, also built on top of the great Lucca wall, was dedicated. This curious site was selected for lack of an available location In the town. The building; is a cunning: adaptation of the Lucca n style, painted to conform with the wall and set with ancient panels and Latin mottoes. The orphan nga was erected by the American Red Cross In SO days to house a group of soldiers' children orphaned during- the war, . , MANY MORE AIDES NEEDED Reconstruction Work Calls for an Arnijr of Women. Every woman whom Reed College rec ommends on conclusion of the course for reconstruction aides, which will be gin December 1 and continue - four months, will be needed by the Govern ment, according to - information re ceived from the Surgeon-General. Statistics received by the college show tb.at official casualty lists have run . beyond 200,000. . Assuming that only half of the cases need the serv ices of reconstruction aides and that half of this number would recover within three months, there would still be need of 5000 reconstruction aides in this country and in France. . There are not at 'present 1000 trained women available in the whole country. The urgency of the need is shown by. the fact that 128 .Reed College women have been . accepted by the Surgeon-GeneraL . Fifty-sjx of, these already have been ordered overseas. PREPARATION OF MUSHROOMS FOR EATING PURPOSES TOLD Earth-Stained Base of Stem Should Be Cut Off, and Hairy Coating Scraped With Knife All Plants Decaying by Means of Inky Fluid Safely Eaten. ' jut 1, .3 v r t if i tm Hiiiiii ' fTTTM iiiamf iir Xtniiliri' an in iwinmiMMiMiiiiirai ' -iii iTlafcii ii titT. ililliiiillM v sA 2ffi - - t amount of honey, and Just enough care fully made caramel to give a golden brown tint, proved very popular last year, and so did the "imitation maple" syrup made with mapeline. It's a good plan to have the commer--cial g-iucose put direct into a large Jar so that it is not necessary to have to empty out of another container. MEDA. Or.. Nov. 10. Dear Miss Tingie: Will you publish in The Sunday Oregonlaa the recipe for sugar curing hams and ba con which you gave in October or early in November, 1017? We used one of the brine pickles and our meat kept perfectly. I Ioat the recipe when we moved. If you cannot publish it again, could you give me the date of the paper and tell me where I could get it? AIKS. G. S. D. I think the following is the recipe you mean. If your sugar allowance will not permit the use of the full amount of sugar given below you could substitute 2 pounds golden syrup for 1 1-4 pounds of the sugar without much difference in the result. Plain salt pork, cured in brine, may be made as follows: Use the side meat, and for 100 pounds meat allow 10 pounds salt and 2 ounces saltpeter dissolved in four gallons boiling water. Pack the meat into a clean hardwood barrel or large, heavy stone crock. Pour in the brine after cooling. Use a weighted board to keep the meat under the pickle and keep in this way until wanted for use. Sugar-cured hams and bacon: IthT each piece with salt and let. it drain over night, then pack into 'a barrel, putting the hams and heavy meat at the bottom and filling -up with bacon strips. For 100 pounds of meat allow eiht pounds of salt, two pounds of su gar end two ounces saltpeter. Dissolve this in four gallons boiling water, cool and pour over the meat. Bacon stripn slould remain in the brine from four to six weeks ami hams or shoulders six to eight weeks before smoking. After smoking, dust with pepper, wrap in paper and place in bags of cotton cloth washed outside with a mixture of whitewash and glue. BY ALBERT R. SWEETSER Professor of Botany in the University of Oregon. T TMVERSITY OF OREGON, Eugene, I I Nov.' 22. (Special.) There is little group of edible fungi having the peculiarity of disintegrating in the form of drops of black ink. Any mush room, therefore, which fits this de scription and disappears, not simply by turning black, but in distinct drop:' of ink, may be eaten with safety. Figure 1 illustrates one of the most interesting and attractive forms now coming in abundance, in lawns which have been filled with river loam, or hi the river bottoms themselves. It is known as the Shaggy Mane (Coprinus Comatus). At first it has the appear ance of eggs, with rough shells, on end in the grass. At length the stem elongates and raises the cap above the ground, and usually a ring separate!) from the cap and hangs loosely on the stem. The cap never opens up, as is I usual in the most of the toadstools, but as it gets old, little inky drops drip away from the margin of the cap. which finally entirely disappears plants of various ages,-the hollow stem, the separation of the ring and the be ginning of the deliquescence. Figure 2 shows advanced stages of disinte gration, the stems being the last to disappear. It has been pointed out that it is im possible to confuse this with any othel form, and if it is gathered before the gills begin to blacken it is a delicate and delightful and satisfying addition to any bill of fare. What is also espe cially enjoyable is its freedom from in sect inhabitants. It may be eaten, stem and all, and is prepared by cutting ofl the earth-stained base of the stem, washing carefully and scraping with a blunt knife the hairy coating from the cap. It may then be cooked in any of the delightful ways known to the lovers of mushrooms. Figure 3 Is another of these inky caps which, although smaller, becomes conspicuous because of numbers. It is very commonly found growing arounc trees or old stumps, and is also very eood eating. No common name has been given to it, but scientifically it is known as Coprinus atramentarius. By way of summary, then, all forms this manner. The stem Is hollow and i decaying by means of an inky fluid like a pipe. In Figure 1 we see th I may be safely eaten.. BEND. Or., Nov. 10. Dear Miss Tingle: for tabie use a syrVp as thin as maple IWill you kindly tell me how to make syrup? TheJclnd I want is made. I think, with i sugar and glucose, but 1 am not sure. I will be very grateful for any information you can give me. Thanking you. SIRS. u. a. - A NUMBER of very satisfactory syr- ups for table use can be made irom uiick commercial gii4Cose, diluted with water, slightly sweetened with a very small amount of, white or brown sugar, and flavored with any pceferred materials, . such . as caramel (with or without vanilla), lemon rind, (with or without a little juice), ma peline or maple sugar, concentrated ap ple juice or cider, or a very small amount of honey or molasses or sor guum, or a mixture of ; these to give a sort of "brown sugar" flavor. It is, however, almost impossible to give an exact recipe that will always be Just right, since commercial glucose varies considerably in thickness, and personal taste as to texture and flavor varies even more. Generally, syrups made in this way are more attractive than the ordinary commercial syrups and cost a little less, though, of course, some care and trouble will be necessary in making them. The best directions I can give would be something as follows: Home-made syrups: Dilute commer cial glucose with half its-weight in boiling water. When cool, add enough more warm water to make it of. the consistency that y.ou prefer. Generally, syrup is best, while for use in cakes and cookies a somewhat- thicker syrup of about the consistency of molasses will be more convenient. For my own use I- prefer to make two grades of syrup- of different textures, one de cidedly thinner than ordinary karo for table use, and another slightly thicker for baking. Add from one to three tablespoons sugar to each cup of the mixture, according to your taste, con science -and" the condition of your monthly sugar allowance, and flavor to taste with any of the materials sug gested above. . A very pleasant flavor is obtained by using cider (either plain or boiled down), instead of water in diluting the glucose,' boiling in it a strip or two of lemon or, orange rind. Where cider is not easily available and the apple flavor is' liked, apple juice made by stewing the sound, clean peelings from the apples used in pies (with water Just less than cohering), is quite good. if strained through cheese cloth. Less sugar is needed with apple syrups. . Mapeline, also, - if used 'discreetly, with a little- brown sugar and the di luted glucose, will give a good rival to the real maple syrup, at least for those who were not "born and brought up" with sugar maples. But care must be taken not to add an excess of fla voring or to get the syrup too thick and sweet. , - A ..sugarless glucose syrup, , flavored and sweetened ...with. a. . .very, small SALEM. Or., Nov. 10. Please send me recipe for making mushroom catsup. Mllb, T. (J. V. I am sorry to ' disappoint you, but it is never possible for me to send recipes or to make personal replies, though I am always glad to answer qunstions in this column. Several mushroom catsup recipes have been given recently, but here is another one that I hope will suit you. Mushroom catsup Be sure that your mushrooms are of a safe variety and perfectly fresh. Wash thoroughly. trim off the earthy ends or tne stems and break or chop up tho mushrooms. For catsup, it Is usually not necessary to peel them, unless you cannot get them clean by washing alone. Many makers use the choicer mushrooms for canning or drying, and make catsup of the broken ones, togelher with the stems, skins, and trimmings of the choicer ones. This is all right as long as the material used is fresh and clean. but wormy or stale mushrooms should always be discarded, though somo peo ple seem to think that "anything will do for catsup." For five pounds broken or chopped mushrooms allow four ounces salt and let stand 12 to 48 hours, according to the weather and your convenience. Wash and drain through a cloth. For every quart of mushroom liquor ob tained in this Way, add one ounce bruised stem ginger, nutmeg, one teaspoonful horseradish, one-half ounce whole cloves, one-half ounce alsplce. one tablespoon peppercorns, two finely chopped onions, one clove garlic, one blade of mace, and one cup vinegar. Cook the mushroom liquor gently with the spices (these may be varied to suit personal taste) for two hours, strain, add the vinegar and seal at once. Soaked dried mushrooms may also be used for catsup. The residues left after straining ay, if desired, be boiled up again with a little vinegar and caramel. strained and bottled for immediate use n small quantities to add color and fla vor to brown soups or brown sauces. If a "hot" catsup is liked a small amount of cayenne may be added just . before bottling. Some makers add three or four tablespoons Chinese soy to each quart of mushroom ketchup. The following letter was reccivea re- cently by Mayor Baker and sent for comment in mis column: Mavor Baker: I am going to suggest a plan which only you have the Influence to nut across. You have heard und read much about cottage cheese and to use lots of It. After one or two meals of It you can't eat it. My suggestion is to bottle sklm milk as they do fresh milk and label It. I am sure people would buy lots of It, for Mrs. Baker knows it Is good for cake making, puddings, custards and, in fact, every way fresh milk can be used. You can substitute skimmed milk In cooking. I am suggesting thos a plan to waste nothing. It would do no good to write a piece for the papers thry would print what they wanted of it. I would be willing to pay 5 cents a pint or 1U cents a quart for skimmed milk myself. At the present price of fresh milk one cannot af ford it for cooking. I have a son In the marines and am very anxious to help. MRS. H. H. -Toil are ouite right about the value of skimmed milk, and I think you will have no difficulty in obtaining it from the dairies at a moderate price it you make inquiries for it. I have known skimmed milk to sell in Portland as low as 15 cents a gallon when whoJe milk was selling at 15 cents a quart, but I am not sure what the price is at present. Skimmed milk is one of the best and most inexpensive sources of protein or body-building food, and if it is used freely in cooking very little meat is necessary in the diet. Skimmed milk, however, will not take the place of whole milk for children. Whole milk is absolutely necessary for the proper growth and development of chil dren and fc-esh whole milk should be the last food to be cut down on when economy is necessary. Even at present or even higher prices whole milk is a less costly food than moat and a much more important one. The increased use of both whole and skim milk should be encouraged in .rv w.iv. both from the point of view of personal and of National health and economy. I do not agree witn you, nowever, in regard to cottage cheese. It can be used in so many ways that it Is pos sible to serve it often, without getting tired of it, if you are a good cook and know something of how to plan well- halanced meals. Moreover, cottage cheese is so easily made that It offers an excellent way of using up extra skim miik that is not needed for cooking. Freauently it is more economical to buy a gallon of skim milk or butter milk rather than a smaller quantity, and after using as much as possible in cooking, the rest can be converted lnt cottage cheese for future use. There is an excellent bulletin on cot tage cheese dishes published by tho United States Department of Agricul ture, full of suggestions for using cot tage cheese to cut down meat and egg bills without sacrificing health or the attractiveness of your table. This bulletin gives not only suggest ive menus in which cold uncooked cot tage cheese can be used either alone or In combination with fruit, nuts, cereals, vegetables or salads, but also recipes for its use in soups, sauces, scalloped dishes, .omelet, sausages, "roasts," cro quettes, salad dressings, sandwiches, pies and puddings all good to eat, in expensive and nutritious. You can see .(Concluded en Page C