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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (June 8, 1919)
6 THE SUNDAY OREGOXIAN, PORTLAND. JUNE 8, 1919. NEAT LITTLE TAILLEUR OF REDDISH-BROWN GABARDINE IS A COLORFUL SPRINGTIME SUIT AND IS CONSTANTLY WINNING FAVOR WITH WOMEN Trim Lines Are Effective Outfit Has Tuxedo Collar That Is Especially Fashionable Just Now Pale Blues and Pinks No Longer Debutante's Choice for Evening Frock How Styles Change in Short Time of One Season Is Illustrated by Appearance of New Garments.' '.,!? .. - : C rVT. fiBSRn. 4 . ' O -A -.. ' - "5 .if" 1 1 l ? v N v - - . - s t x,-.4f- , H if ; It' ; ' " - ' - , ' I I -51 " K If , I 1 - 1 BUY NOV-SAVE u w I T i Corsets brass i eres i r I UilS sale presents advantages that may not be repeated for gome time. The constant increase in the cost of production makes price advances unavoidable. Unusual physical exertion indulged in at vacation time renders the extreme durability and hygienic supporting and protecting service of Nemo Corsets an absolute necessity. Those who are compelled to economize will appreciate the value of: Nemo Self-Reducing Corsets (23 models) $3.75 :4 $7.00 Nemo Wonderlift Corsets (9 models) to $13.50 Nemo KopService Corsets (12 models) $3.00 to $10.00 Nemo Marvelace Corsets (4 models) $6.C0 to $12.00 The Self-Adjusting lacing devices and the hygienic supporting features of Nemo Juspul Brassieres give them a distinction that commands the attention of every woman who wishes to retain symmetrical proportions, even in-the hottest weather. They "Fit as You Fasten." Made in 14 models $1.00, $1.50, $2.00. KB of the colorful suits of spring time Is this a neat little tailleur of reddish brown gabardine with the narrow, trim lines of the moment. A tapering suggestion Is conveyed by lapping the material of the skirt at either side over panels of ladder tuck ing, and slashing the Jacket from waist- o line to hip to suggest extra width. This suit has the Tuxedo collar that is es pecially fashionable just now a grace ful collar that retains a flat line at the shoulders and continues down the front of the coat. Though this afternoon frock Is black. the fashionable color touch of the sea son Is added in great splashes of roses on the chiffon that forms bodice, apron tunic and sleeves. The wrapped skirt is of black satin and a graceful sash of the satin ties low on the hip. Long as it is, the wrapped satin skirt reveals smart black buttoned footwear fash- J3j-j'Jjymtjrr 2 Tr-rj-e. jyrjac Jfj-'acrZ. Ion's new decree, since buttoned boots have returned with the lifting of war restrictions on leather. The frock fastens at the shoulder and has quite a decided decolletage. Pale blues and pinks are no longer the debutante's choice for an evening frock; she must wear something fashionably gorgeous In hue or be in significant among brilliantly attired women. This dainty evening frock of cerise georgette Is trimmed with lines of Iridescent beads and strings of these beads form the shoulder-straps that support a new blouse-bodice.' The skirt drapery is exceedingly graceful and rather complicated though the ef fect is simple. At the back the drapery is caught up with a metal rose. be of the choicest and moat daintily prepared for easy eating. 1. Freeh strawberries, sliced or halved, in glasses with red currant and strawberry juice or with orange juice. Or served in a ring (unhulled) round a mound of powdered sugar. spoon salt, 1 teaspoon vanilla. Ad vantage Is here taken of the fact that some brands of bitter chocolate con tain enough acid to neutralize tome of the soda used. As this is not Invari ably the case, however, it is best to try little of the melted chocolate with a ASTORIA. Or. My Dear Tingle: Will you please publish in your dally column or in The OreKonl&n. a recipe for manhmallow ancfl or some other sauca to serve with jello or on some sort of pudding. M. J. TUB best sauces for Jello (which does not really need any sauce if it is of proper consistency and fla vor) and for most well flavored pud dings are whipped cream, thin cream, soft custard or whipped gelatine cream, most varieties of so-called marah mallow sauce are too eweet and too character less for use with jello, or with any thing but a very plain, very slightly sweetened fruit pudding or a very plain gingerbread pudding. The name marshmallow sauce, how ever. Is frequently given to almost any kind of syrupy sauce In which cut up marshraallows have been dissolved or which has been combined with beaten egg white or beaten gelatine. Italian meringue Is Improperly called marsh- mallow sauce by some housekeepers, and the whipped gelatine cream re ferred to above (recently given in this column) is also sometimes called marshmallow sauce. So is plain whipped jello, or fruit Juice stiffened with gela tine and whipped. Even a thin Bavarian cream Is sometimes called marshmallow sauce or marshmallow pudding by persons of limited culinary vocabulary. 1 fear, therefore, that it Is almost impossible to guess a defi nite recipe for what you may happen to have in mind; but perhaps you can make something for yourself from the . suggestions given above. ftime makers reserve for sauce a poition of the gelatine jelly or jello. (say one half cup) when the rest has been poured into glasses or moulds, and beat it (when half set) to a creamy loam, adding a little powdered sugar or a few cut up marsh mallows dia solved over hot water. Or the half set portion of jelly may be beaten (with or without a few cut up marshmallow 8 or nuts) into a simple one egg meringue, made as for lemon pie, by beating the egg white ciuite stiff, with a pinch of salt and cream of tartar, adding two to three tablespoons sugar and beating until glossy. This would be folded into the beaten gelatine, with or without a little flavoring, and is sometimes used as sauce or garnish for the unmolded jello. or piled upon it in glass cups. Cream or even "top milk." however. Is better than such a sauce, both from the dietetic and "flavor developing" stand point. By the way, the word is really marshmallow," not Tnarshmellow as some correspondents write it. It is so called because the root of the marsh mallow plant was originally used to give the eticky consistency now gen erally obtained from gelatin or gum arabic. KETCHIKAN, Alaska. May 13. Dear Miss TltiKle: Will you pleaaa ftive me a cood recipe for fruit cocktail, also for orange pie and for devllfood cake. Your old-fashioned pork cake printed In last Sunday's Grego nian was delicious. Thanking you, UKS. W. J. W. Von do not say what fruits are avail able. In general, the following prin ciples are to be observed in making a fruit cocktail in order to avoid some of the common errors of service. 1. Do not use sweet heavy materials such as bananas or nuts. 2. Avoid creamy or egg dressings. Tou are making a fruit cocktail, not a fruit salad. 3. Serve small portions. This Is an "appetizer," not a "satisfier" course. 4. Have the mixture thoroughly chilled. E. Do not use too many kinds of fruits, or fruits too much alike In flavor, though of course the flavors must be harmonious. - 6. Have the pieces of fruit neither' very large nor very small and of rea sonably even size and shape. Gener ally fruit should be diced rather than sliced. 7. For dressing, use fruit Juice, slightly sweetened if necessary, or, if necessary, "sharpened by the addition of a little lemon juice. The juice of fruits not used in the mixture is allow able if harmonious in flavor. Thus grape Juice or pomegranate juice is sometimes used with pale fruits lack ing in character. 8. A very small amount of sweet preserved fruit, such as maraschino, mint or candied cherries, strawberries, candied apricots, dates, or candled orange rind may sometimes be used as garnish or character ingredients espe cially In canned fruit cocktails, but with great caution. 9. Any one choice fresh fruit, care fully prepared, in the height of its saa son, is usually superior to any mixture. Following are a few useful combi nations. Personal taste, seasonal con venience, and the sequence and char acter of the menu must be the final guides in selection. Pineapple and orange foundation, with grape fruit or cherries or strawberries or peaches, ac cording to season and the rest of the menu. 2. Grape fruit fountain with pine apple or fresh strawberries. Maraschino cherries may be used very sparingly Instead of strawberries. 3. Orange and fresh strawberry foun dation, with or without pineapple or (canned) peaches. . Ground cherries, pineapple and or ange (with mint cherries). S. Fresh pear and peach foundation with pineapple or seeded grapes and grape juice dressing. 6. Fresh figs, pineapple, seeded grapes, with pineapple, orange or grape juice or a combination of these juices. 7. Canned seeded cherries, pineapple, peaches and oranges. Single fruits suitable for cocktails are the following. These may be served in cocktail glasses with their own Juice slightly sweetened or with mixed fruit juices if a heightened fla vor seems desirable. The fruit must z. r resn rea raspoerries in rasp-(pinch of soda and .see whether any berry and red currant or orange juice. swelling up or formation of tiny gas leaves own with Or with their own stems and with powdered sugar. S. Fresh cherries, with their eaves; or, seeded. In glasses cherry and orange juice. 4. Canteloupe or watermelon served au naturel" or cut with a French vegetable scoop, chilled and served In glasses with any preferred fruit Juice or mixture of Juices. 5. Orange or grape fruit sections, freed from all white sktn and broken (not cut) Into small pieces. Served very well chilled and slightly sweet ened In glasses with their own julcs or other preferred fruit juice. Do not follow a fruit cocktail with tomato soup or tomato bouillon. Do not serve a fruit salad when the meal began with a fruit cocktail. from these suggestions you will probably be able to plan a cocktail suited to your taste and circumstances. Several types of orange Die redoes have been given recently In this col umn. If you did not see them please let me know which type of filling you had In mind, (1) soft filling of the plain- lemon pie type, (2) filling with crumbs and eggs. (3) custard founda tion, (4) Bavarian cream t.ype, (5) souffle type. The easiest and most wholesome orange pie is made by fill ing a previously baked pie shell with fresh diced and sweetened oranges, with or without a simple meringue or whipped cream. This, of course, re quires no "recipe." merely neatness in preparing the filling and placing it In the crust Just before serving. Chopped apples or grated cocoanut may be mixed with the prepared oranges if desired. The latter mixture is unsuitable for children or persons of delicate diges tion. I am glad you liked the "old-fash ioned pork cake." Following is an old fashioned devil'sfood cake. The sim pler chocolate cake will generally be found equally acceptable and easier of digestion. Old-fashioned devil's food cake. No. 1 Half cup butter, 1 2-3 cups sugar, 4 eges, l cup milk, z 1-3 cups flour, Vi cup grated chc colate, teaspoon cin namon, Vi teaspoon salt, 1 teaspoon va nilla, level teaspoons baking powder. Cream the butter with half the sugar. Beat the yolks with the other half and combine the two mix tures. Add the milk alternately with the flour: fold in the stiff beaten egg whites. The chocolate may be melted and added last, but it saves both time and material to melt it over hot water in the earthen mixing bowl and to use it in the warm bowl to help in cream ing the butter. Bake the cake in lay ers or In a tube pan. Cover with pi boiled white or with marshmallow icing or with chocolate icing if pre ferred. Plainer devil's food cake. Two ounces bitter chocolate, 3 tablespoons hot water, 14 cups sugar, 1-3 cup crisco (or 7 level tablespoons butter). 1 cup sour milk or buttermilk, 2 cups flour, 1 egg yolk, 1 scant teaspoon soda, H teaspoon cinnamon or alspice, 1 tea- bubbles takes place. If not, add 1 level teaspoon ci jam of tartar to the above recipe. If sweet milk Is used, add 1 teaspoon cream of tartar, if the chocolate Is acid or 2 teaspoons cream of tartars If the chocolate is neutral. Scrape or grate the chocolate, and add the hot water to melt it. Cream with It the butter, sugar and egg yolk. Add the milk alternately with the flour, one egg white folded in at the last gives ail unproved lea.ure; dui it preierreu, , it can be saved to make the frosting. I Bake in layers or In a sheet- Finish with white or chocolate frosting. Moist chocolate c :e (sometimes called devil'sfood) H cup butter, l'i cups sugar, 4 eggs, 4 ounces chocolate. & tablespoons hot water, H cup milk, 1 teaspoon each vanilla and cinnamon, teaspoon salt, 1 a teaspoons baking powder. 14 cups flour. Mix as In No. Bake in layers or in a loaf, finish ing with white or chocolate frosting. ture in a covered crock and stir dally for two or three weeks. Then place In the rose jars, moisten slightly with cider vinegar or eau da cologne and keep lightly closed for a month or more. The perfume will last for years, especially If a little additional dried material and spices are occasionally added. For dry potpourri the rose petals must be dried crisp and mixed with powdered Instead of crushed spices. A little boric acid may be used Instead of the salt as a preservative, and other thoroughly dried herbs and flowers may be added as suggested above. Orris root is always an Important In gredient, the exact proportions being a matter of personal taste. A little starch may be added to help to keep the mixture dry. Commercial pot pourri is usually strengthened by the addition of small amounts of essen tial oils, such as oil of lavender, oil or oergomot, oil of Jasmin, etc.. but this increases the expense of the home made article, even if only a few drops are used. When all the materials are thoroughly dry. mix well and um noma dry fluffed out absorbent cotton to mix with the potpourri, then sew up In small sachet bags. Camas, Wash, Mar Is. Dear Miss Tingle: Will you please tend me a recipe for lady fingers. I want to make some like the ones buy as my husband Is very fond of them, tried them once and they were not good. in fact, thsy were sticky and thin looking. Tou win give me much pleasure iz you can rive me the recipe this week. I do not want to wait until Sunday If 1 can nelp If, Thanking you very muck. MRS. A. B. I am sorry to disappoint you, but It Is never possible for ras to "send" recipes. Full directions for making several different types of lady fingers have been given In this column since your letter was written. I hops you saw them. If you have further dif ficultles. please write again. Portland, Or.. May 24. Cae yeu plea give directions for making rose potpourri In your dally paper? Mo aoubt many or your readers will be glad te receive the in formation. M. f. You do not say whether you wish for the dry or the moist potpourri. Potpourri (for 'jars) Use only fresh fragrant rose petals. Those with faint scent are not satisfactory. Leave them in the sun or drying oven until half dry and leathery. To every pound or prepared petals allow four ounces fine salt, two ounces mixed and crushed spices (cloves, alsplcs, stick cinnamon and macs, with or without a few cardomans, or a bit of tonka bean) one ounce orris root and two to four ounces of other dried mixed fragrant leaves, such as rose geranium, lemon verbena, sweet balm, lavender, rose mary, woodruff, sweetbriar, "vanlll leaves," bay leaves and a few sprigs of herbs, such as lemon thyme, berga- mot, southern wood. ete. A few white Jasmin blossoms or clove carnation petals may bs added if liked. Both the kind and quantity of these addi tional materials are matters of per sonal taste and convenience. Care must, of course, bs taken that the ad ditional dried herbs and petals do not entirely overpower the perfume of the rose petals. The spices and salt are 3 preservatives, sweep the mix. PORTLAND. Dear Miss Tlnrle: Will von please tell me how to make lady fingers like the ones you find In the naatrv ihnul I have followed the recipe found In Fannie Farmer's cook book but thaw an. ,i.w and seem te fall. Would be very rrateful to know where the fault lies. MRd. L. K. The lady fingers In most of the pastry shops" are not usuallv r.. re ticularis "high grade" models! The recipe you mention. If carefully fol lowed, gives results superior to any thing I have found In the Portland shops. The fault possibly lies In your poor technique and lack of knowledge of oven temperatures. Probably also In Inaccurate measure ment. It Is always safer to mix all kinds of cake mixtures by weight rather than by measure. From your description I deduce that you certainly overmeasured your sugar fa very common fault), possibly stirred -your mixture Instead of beating and folding your materials. Perhaps you did not use a pastry tube In placing the lady fingers on the baking sheet, cr you may have used it inexpertly and final ly that you used too hot an oven. A good rule for the untrained worker in making such things as meringues, kisses, true macaroons and lady fin gers is to have the oven only hot enough to bake the mixtures without causing any great change in bulk. It they "rise they will surely fall and be leathery. The Inexperienced cook always wants them to rise quickly. Following are some varying stan dard formulas which you may like to try; but the one you mention gives excellent results: Lady fingers No. 1: Whites of 3 eggs, yolks of 2 eggs, 1-3 cup flour. 1-3 cup sifted fine granulated sugar, H teaspoon salt. H teaspoon cream of tartar, any desired flavoring (or omit flavoring if preferred). Beat the whites with the salt and cream of tartar until they are stiff enough to give a firm, clean cut. but not until granular, add the sugar and beat un til glossy. Beat the yolks until thick and lemon colored; fold In the flour and the. meringue alternately. The mixture should stand up well. Shape with a pastry bag on a tin baking sheet covered with unbuttered paper, or use lady finger tins. Sift a thin film of powdered sugar over them and bake about 8 minutes' in a very mod erate oven. This should be of such a temperature that the "fingers" neither spread nor swell. If they spread, the oven is too cool. If they swell, the oven is too hot. Remove from the psper while hot. Brush the flat under side with beaten egg white or egg white and sugar, and stick together in pairs. Keep In an airtight tin box. This first formula, less sweet than the following, is usually easier for the beginner. Lady fingers (Oouffe). 3. eggs. H-cup sugar 2 ounces). H cup flour (2 ounces), salt and flavoring as de sired. Mix and bake as above. Lady fingers ((Oouffe). 3 eggs, H-cup (4 oz.) sugar. 10 level table spoons (2H unces) flour. Salt and flavoring as desired. Lady fingers (Naples biscuit). i eggs. 10 level taoiespoons t ounces; sifted powdered sugar. 8 level ounces) tablespoons flour. Mix finish as above. Lady fingers (Hill). 8 eggs. H-eup (4 ounces) sugar. H-cup (2 ounces) flour, flavoring as desired. Mix and snaps as above. Add 1 extra yolk if liked. find "Candies and Bonbons, snd Hot to Make Them." by Marion H. Neil, pub lished by David McKay. Philadelphia will give you enough to keep you busj for a while. You can obtain the boob from any large book store: or you can borrow it from the Portland pub lic library. There are also some good home-made candy recipes In "Practical Cooking and Serving." and In ''Cooking for Two." both by Janet M. Hill, and In both of Miss Farmer's cook books All these and several other candy books you will find In the public library. FRECKLES Now Is the Time to Get Rid of These Ugly Spots. There's no longer the slightest need of feeling ashamed of your freckles, as Othlne double strength Is guar anteed to remove these homely spota. Simply get an ounce of Othlne dou ble strength from any druggist and apply a little of It night and morning and you should soon see that even the worst freckles have begun to disap pear, while the lighter ones have van ished entirely. It is seldom that mors than an ounce is needed to completely clear the skin and gain a beautiful, clear complexion. Be sure to ask tor the double strength Othlne as this is sold under guarantee of money back if it fails to remove freckles Adv. (2 and PORTLAND.May JT. Dear Mlas Tlna-le: The book of candy recipes 1 wished the name of waa for home manufacture. I would like to know Just how to make the different kinds. MRS. U. I do not know any book that will tell you how to make all "the different kinds" of candy, but I think yon will GET RID OF YOUR FAT Thousands of others have gotten rid of theirs WITHOUT DIET ING OR EXERCISING often at the rate of over a pound a day and WITHOUT PAY1MENT until reduction has taken place. I am a licensed practicing physician and personally select the treatment for each individual case, thus en abling me to choose remedies that will produce not only a loss of weight harmlessly, but which will also relieve you of all the troublesome symptoms of overstoutneas, such as shortness of breath, palpitation. Indigestion, rheu matism, gout, asthma, kidney trouble and various other afflictions which often accompany overstoutneas. My trestment will relieve that depressed, tired, sleepy feeling, giving you renewed energy and vigor, a result of the loss of your superfluous lat Tou are not required to change In the slightest from your regular mode of living. There Is no dieting or exer cising. It is simple, easy and pleasant to take. If yon ars overstout do not postpone but sit down right now ana sena ror my r ncc inini, i l r.s i i . . . a anu my plan whereby I am to be rAiu uL,r Ar iui hi. DUCTION HAS TAKEN PLACE if you so desire. DR. R. NEWMAN, Licensed Physician State of New York 2S6 Fif ti Arenac, Nck York City How to Wave Hair to Appear Naturally Curly Yon won't need to resort to the parching, scorching curling Iron If you will adopt the simple plan I will men tion. Isn't that good r.ewa? At night merely apply a little liquid silmerine with a clean tooth brush. drawing this through the hair from root to tjp. This will Impart a delight- rul wavy appearance ana a o.ijini luster suggestive of "hidden sunshine." It will prove beneficial to the hair, in stead of making It brittle and dead- looking as the hot Iron does. In the morning, instead of your tresses being mean and contrary, vou will find them quite easy to do up in any form, and there win be no unpleasant oaor, greae or stickiness about the hair. I would suggest that you ask your druggist for the liauid silmerine four or five ounces which will require no mixing and you can pour a little into a saucer when required, r.iuuy couison in iy giene Adv. What Causes Wrinkles? What's the Remedy? Stop to consider what produces wrin kles and sag mens of skin. Prema ture aging, mal-nutrition, etc., cause the f'.fsh to shrink, loss its youthtul plumpness snd firmness. The akin then is too large for the flesh under neath; doesn't fit tightly and enugly as It used to It wrinkles or sags. It mut be plain that to tighten the skin, make It fit the face perfectly in eveiy place, will effectually remove ir.e hateful wrinkles and bagginess. This Is easily and harmlessly accomplished b.v dissolving an ounce of powden-d saxolite In a half pint of witch hnv4 and using the solution as a face -n. The Ingredients you can get at ' drug store. The results are surpris-iner. The si. In immediately tightens up. be coming firm and fresh as In youfh. Every wrinkle and sag are affected at once. Auv. ' Hair Will Vani.h After This Treatment (Toilet Helps) Tou can keep your skin free from hair or fuzz by the occasional une of plain delatons and In using it you need havs no fear of marring or Injuring the skin. A thick paste is mads hy mixing some of the powdered oelatone with water. Then spread on the hairs and sfter 2 or 3 minutes rub off, wash the skin and all traces of hair have vanished. Be careful, however, to get rvai ula,tou. July.