11
LONG, GRACEFULLY CLINGING, GREEN CHIFFON
TEA GOWN CHARMING FOR AFTERNOON PARTIES
Summer Shawl and Coat Negligees Owe Inspiration to Chinese Mandarin Coats Worn for Past Several Seasons.
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ENCH.NTING in line Is this tea
Frown for a summer afternoon.
Material could scarcely be draped
more elmply. yet it is a drapery ar
ranged with utmost skill, for the gown
clings to the figure while seeming to
floow loosely away from it. Nile green
chiffon was used for this beautiful tea
gown and there is a panel of silver
gray crushed velvet at the front a
feature that adds to the formality of
the garment. A strip of the velvet is
attached to the short train at the back,
and both this strip and the panel are
stenciled in gray-green. The tea gown
is very long, dragging gracefully about
the feet.
Some of the summer negligees look
exactly like flimsy shawls worn over
pretty petticoats: but shawl and petti
coat are all one garment and the drap
ery is arranged to stay when the
negligee is put on or off. This charm
ing model has a shawl of pale pink
chiffon most gracefully draped from
the shoulders and the trimming is
looped silk fringe pale pink also. The
foundation slip is of cream point
d'esprit embr- idered with pale pink
silk dots. My lady changes from her
street boots to pink satin slippers when
she dons this engaging boudoir costume.
The coquettish coat-negligees owe
their inspiration to Chinese mandarin
coats, which have been worn as negli
gees for several seasons. But far pret
tier and more feminine is a coat like
this one, of soft shell pink crepe de
chine edged deeply with ecru silk lace.
Swinging tassels on coat, sleeve and
collar weight the silken fabric grace
fully. Quite a novel idea is the criss
cross tucking of the crepe de chine
skirt, which is attached to
walsted upper part that
jnder the loose coat.
a ehort-invieible
PORTLAND. Or., July 10. Win vou
Kindly tive a recipe for old-fashioned rasp
berry vinegar? Thanking you in advance.
MRS. B. C. C.
RASPBERRY vinegar For every
box of raspberries allow about Vz
cup good vinegar. W ash and pick
over the berries, place in a crock,
mash thoroughly and add the vinegar.
Let stand -4 hours, then drain and
measure. For every three cups mixed
juice and vinegar allow 2 cups sugar
for thin or three for thick syrup. Heat
until the sugar is dissolved, boil up
once, strain and bottle, using steri
lized bottles and new corks. Cover
the corks with parafine. Store in a
cool, dark place. Use diluted to taste
with any charged water or with ice
water, or with hot water for a beve
rage. The thick syrup may be used also
with ice cream or in tart fruit cock
tails or with waffles, hot cakes. York
shire pudding or pancakes, or as sauce
for any very plain steamed or baked
pudding.
" White wine vinegar" was generally
called for in the older recipes. For
those who do not care for the vinegar
flavor in the syrup a solution of citric
acid (made so as to give about the
same acidity as ordinary vinegar) may
be used instead of vinegar.
In some of the older recipes the mix
ture of vinegar, sugar and juice was
boiled down to a very thick syrup to
save bottle space and insure keeping.
By this method of course much of the
fresh raspberry flavor was dissipated,
though the syrup was safe, conveni
ent and gave a very acceptable, though
oversweetened drink. By m o "d e r n
methods, however, fruit juice can be
put up without actual boiling (as ex
plained recently in this column) and
a far more delicate and wholesome
product is possible.
A. mixture of tresh raspberry juice
and either loganberry or red currant
juice (to give the desired acidity to
the rather "flat" raspberry juice),
sweetened according to taste and the
purpose for which it is to be used, is
generally to be preferred to the "old
fashioned vinegar."
Blackberries treated in the same way
as the raspberries or combined with
raspberries also give a good "shrub"
or vinegar and will give color and a
mystrious "tang" when combined with
other fruit juices in fruit punch or
fruit cocktails. Let me know if you
need directions for putting up fruit
juices without vinegar.
PORTLAND, July 6. T deMre to express
my thanka for your kind answer through
The Oregontan ot my recent inquiry re
garding the recipe tor making enchilada-de-huevo.
I deaired especially to know the
formula for making the dtsb, which Is In
the nature of an omelette with a Spanish
auce. "We hav often enjoyed the same
at one ot the Portland grills as wtU as at
Seattle under the above name. Thanking
you very kindly. MRS. J. P. L-
I hope the recipe I gave resembles
to some extent at least the dish you
had in mind. Did you see another
recipe sent in by a correspondent re
cently? Here is another one, con
tributed by Mrs. T. D. P.
Knchiladas. Mrs. T. D. P. Cut six
large red chile peppers in halves and
remove the veins and seeds. Cook in
boiling water 15 minutes, then press
through a sieve or colander. The mix
ture should be rather dark and thick.
Mix together with an equal quantity
of tomato pulp, in which a clove of
garlic has been cooked, add salt to
taste. Use the sauce like this, or sea
son it with & little marjoram. For
hard boiled eggs. cup stoned, ripe
olives, chopped. 2 tablespoons chopped
raisins and one or more chopped
onions to taste, mix, seasoned with salt
and just moistened with a very little
of the sauce. Have ready also plenty
of dry grated cheese. Now make the
enchiladas as follows: Mix cup
cornmeal with 1 cup flour and V4 tea
spoon salt. Make Into a smooth, thin
batter with 2 well-beaten eggs and 1
cup milk. Put about hi tablespoon
olive oil or lard in a frying pan. 6 or
7 Inches in diameter, using only enough
oil to grease it well. When hot pour
in barely enough batter to cover the
bottom of the pan to make a very
thin cake. If you put in too much
batter, pour it back quickly, or the
cake will be heavy and soggy. When
one side is cooked, shake the pan
until it is free, then turn or toss it
and cook for a moment on the other
side; but the cake sho.uld be so thin
as to be really cooked through when
baked on one Bide. Put the cake in
a platter and spread it with a little
of the filling, sprinkle with cheese
and pour a spoonful of sauce over it.
Then make another cake and repeat.
You may either roll each filled cake
and set them aide by stde, or you can
pile them up with the filling between
ike a large cake, and cut like a Die.
When all are finished pour the rest
of the sauce around and heat through
in the oven if necessary. Garnish with
ripe olives and grated cheese.
the filling have ready - cup cold
chopped dark chicken meat, 2 chopped or traditional family reciyca call tor
NEWPORT, Or., July . will you give
me a recipe for gingerbread made with
sour cream? If you have any other sweet
bread feoffee cake) made with our cream
1 would like to have It. too.
And please repeat the rules for soda and
baking powder, how to translate one Into
terms of the other, with quantities far each
cup of flour. It is so long since I have done
any cooking that 1 have quite forgotten
your directions. With many thanks (or past
help. RAG V. B.
Rich Sour Cream Gingerbread. 1
cup molasses. U cup sugar. 2-3 cup
thick sour cream, 2-3' cup thick sour
milk, Hj level teaspoons soda, 1 tea
spoon ginger (or made to taste), 1 tea
spoon cinnamon. 2 well-beaten eggs,
about 3 cups sifted flour. Mix to a
medium drop batter. Bake (in two
loaf pans or in a sheet in a baking
pan) in a moderate oven.
Plainer Sour Cream Gingerbread.
t cup molasses, cup sugar, i cup
sour cream, 1 cup sour milk. 1 egg, 1
caspoon each ginger and cinnamon,
about 3 cups sifted flour. Mix slightly
stiffer than for the mixture given
above.
In using soda a good practical rule is
to estimate the amount of gas given off
by one level teaspoon soda (when com
pletely neutralized by an acid) as being
approximately equivalent to that given
off by 4 scant teaspoons (or 1 level
tablespoon or 1 "heaped" teaspoon)
baking powder. This is about the right
amount for leavening one pint of flour
to be used in a very plain flour mixture
without eggs and with little shorten
ing, such as biscuit dough. The propor
tion of baking powder for one pint
flour tends to decrease gradually with
an increased amount of shortening or
of eggs, until in such mixtures as puff
paste, pound cake or rich sponge cake
no baktng powder at all Is needed. A
common fault is to use rather too much
baking powder or other leavening, in
cake mixtures with plentiful amounts
of egg and shortening (thus causing
a coarse dry texture, or in extreme
cases a fallen cake) and somewhat too
little leavening in plain biscuit doughs,
eggless cakes and dumplings, thus caus
ing a heavy, soggy texture.
In using soda to replace baking pow
der it must be remembered that while
soda is decomposed by heat and gives
off some gas. so that a little "raising"
would be done by soda alone, the re
sulting residue gives a yellow color
and soapy taste: while the amount of
gas Is smaller than when the soda is
neutralized by an acid. This fact was
not well understood by our grand
mothers, so that many "old-fashioned
I I '
vice tke We lor
your siEc stockings !
After every 'wearing, dip than
in these delicate suds
SILK stockings should never be left un
laondered after a single wearing, as per
spiration attacks the fibre and weakens
it. Freshen them, the moment they get soiled,
in pure Lux suds!
Lux comes in delicate white flakes that dissolve
instantly in hot water. You simply toss a table
spoonful into hot water and stir up a rich lather.
Then add cold water until the suds are lukewarm
and in your stockings go!
Don't let another pair of your silk stockings
be ruined by perspiration. Get Lux today from
your grocer, druggist or department store.
Lever Bros. Co., Cambridge, Mass.
A few don'ts for silk stockings
Never wring sCk stockings. Wringing injures
the fibre. Just squeeze the water out gently.
Always use a warm iron, never a hot one.
Heat injures silk fibre and yellows white and
delicate colors.
Spread clocked stockings on a towel, and roll
immediately to dry. Iron while still damp.
This will keep the clocks from running.
there is KonnNO roit rore fabrics ukb
LUX ! YOU CAN TS.UST ANYTHING TO LUX
THAT FURS WATER ALONB WONT INJUR".
an excessive amount of soda, some
times without any acid, or with a very
unsuitable proportion of acid.
One level teaspoon soda will be neu
tralized by approximately 2 cuds well
clabbered sour milk, or 2'm teaspoons
cream or tartar, or 1 teaspoon tartaric
acid, or 1 cup strongly acid molasses.
or two cups weak molasses, or one to
two cups smooth tart apple sauce, the
latter varying according to its acidity.
inus it you are going to use soda
and sour milk for egg pancakes in
which you will have one pint flour,
one teaspoon soda will give you gas
enough to leaven the flour; and as you
will need almost if not quite a pint of
thick sour milk to make the batter.
your proportion will come out about
right without the addition of more
acid.
But If you are going to make biscuit
dough with soda and sour milk, the
problem Is different. You need the gas
irom one teaspoon sode for your Dint
of flour; but you will not use the pint
of sour milk necessary for neutralis
ing It probably only about one cup
(the exact amount will of course depend
upon the strength of the flour used).
Consequently, you should either use
additional acid (in the form perhaps of
cream oi tartar) to be right for the
teaspoon soda left unneut rallied, or
else use only H teaspoon soda and add
two scant teaspoons baking powder to
make up the required amount of gas
for your pint of flour. Or else leave the
soda only partly neutralized and have
rather heavy biscuits with a "soda
flavor."
Carrying this easy approximate rul
in your head, it becomes possible to use
any old amount of sour milk or to sub
stitute sweet milk for sour in mixing
plain doughs and still retain the right
texture. For Instance, in using the
gingerbread recipe given above, suppose
you bad no sour milk on hand. One cup
sour milk neutralises teaspoon soda:
so will 1 1-lti teaspoons cream of tar
tar. Very well. Leave the soda as it
stands In the recipe, use sweet milk or
water tor cold coffee or cold tea if you
like) and add 1 1-lt teaspoons cream of
tartar. Tou will still have the soda
lully neutralised. and the proper
amount of gas evolved.
But suppose you have no cream of
tartar bandy? Then omit the , tea
spoon of soda that the cup of sour milk
would neutralize and add enough bak
ing powder to yield the same amount
of gas, namely, two scant level tea
spoons, and the result will be nearly
if nut quite the same..
In using sour cream more "Judg
ment is needed and any recipe is like
ly to be a bit "chancy," because the
exact amounts of fat and acid are likely
to vary- more in different samples of
cream than of milk, but with these gen
eral principles in mind It is not hard to
substitute In any recipe sour cream for
the required shortening, part of the
wetting and (except in very rich mix
tures) part of the acid element of the
leavening.
I am not very clear as to whether the
sweet coffee cake with sour cream that
you ask for is wanted with or without
yeast. Perhaps you would not mind
writing again. Sour cream could be
used in a number of coffee breads.
Hour cream is In fact a most valuable
asset. If very slightly soured it can
be whipped with a very minute amount
of soda, added very cautiously to re
move the acid taste (use Just as little
as possible) and then if sweetened and
flavored it will frequently "pass" as
sweet whipped cream in a filling for
cake or a "sauce" for Puddings or fruit
dishes. If too sour for this, it can be
whipped and combined with salt, lemon
vinegar, mustard and pepper or paprika
(with or without a raw or cooked and
sieved egg yolk) to yield an excellent
salad dressing. If the sour cream fla
vor Is not liked In this and is not suf
ficiently disguised by the other acids
and flavorings, use a tiny pinch of aotla
in It before adding in vinegar or lemon
Juice.
If very sour it makes excellent cream
cheese. Simply add salt to taste and
hang it up In a small cheesecloth sack
to drip until of desired firmness and
"ripeness." Then of course It can be
used in plain doughs, gingerbreads,
raisin breads, cakes, cookies or pastry,
or if the quantity is not too small the
family can be treated to some per
fectly fresh butter, churned with an
egg-beater.
PORTLAND, July 14. Please give direc
tions for making pepper mango pickles.
Thanking you, "HOL'SEWlKti."
Pepper mangoes. Soak' firm, "square
nosed" peppers of even size for 24
hours In "brine to float an egg.' Cut
a slit in one side, or cut off the top
(saving it for a lid) and remove the
veins and seeds. To estimate the
amount of filling needed, fill the pep
pers with water in rinsing and empty
each one into a bowl. You can then
see approximately how many cups of
filling will be necessary, and thus save
mixing up too much for the size of your
peppers. Use any of the following
fillings:
Mango filling No. 1. Chop firm white
cabbage, and for every cup cabbage
allow one-fourth cup each chopped cel
ery, green cucumbers and green toma
toes with one tablespoon chopped onion,
or more or less to taste. Kor every
pint of the mixture allow one teaspoon
mustard seeds and two tablespoons oil,
Sprinkle the chopped vegetables light
ly with salt and let stand four hours,
then drain thoroughly, or let stand over
night, rinse and drain. Mix the seeds
and oil with the vegetables and pack
into the prepared peppers, sewing them
up or tying on the tops with twine.
Filling No. 2. Chop one large head
of firm white cabbage and soak in
brine over night. Drain, and for every
quart chopped cabbage add one-fourth
pound seeded and chopped raisins, two
to four ounces seedless sultana raisins,
four tablespoons mustard seeds, three
tablespoons celery seeds, half. cup (or
more to taste) grated horseradish, one
tablespoon turmeric, half cup chopped
pickling cucumbers, one-fourth cup
small nasturtium seeds (may be
omitted. one-fourth cup sugar, one
fourth cup oil. half teaspoon each nut
meg and ginger, one chopped onion if
liked.
Killing No. S. To every pint chopped
cabbage add one pint chopped celery,
one pint chopped green tomatoes, one
pint red (but firm) tomatoes, half pint
grated horseradish. one-fourth cup
sugar, two tablespoons mustard seeds,
one clove of garlic (if liked), two table
spoons oil. Chop the vegetables, sprin
kle with four tablespoons salt- L.et
stand over night, drain and mix with
the other Ingredients.
Filling No. 4. Same as No. 3, above,
but without the garlic; add one cup
chopped cucumbers In place of one-half
pint green tomatoes. Add also one cur?
chopped raisins and a little mace and
ginger, if liked.
After filling the peppers and secur
ing with twine, place them In an un
chipped granite kettle, cover with
warm vinegar and let stand over night.
Next day pour off the vinegar, reheat
it and pour again over the peppers.
Do this three times In alL Then pack
in layers in a stone crock, cover with
fresh spiced vinegar, use a weighted
plate to keep the pickles below the
vinegar, cover closely and let stand
about six weeks before using. If a
sweetened pickle is desired, add sugar
to tarte to the spiced pickling vinegar.
If a yellow color is wanted add one or
more tablespoons turmeric
Excellent material and excellent lines
are excuses for a suit's acvera simplicity.
Sashes to Match Material
Popular This Summer.
Voile. Gingham or nisalty May Be
led la Pretty Kirerts Black.
Sweaters Smartest (.amril of tke
Sraasa,
HEMMED sashes of the material
matching the frock are very smart
this summer. When you buy voile,
gingham or dimity for a midsummer
frock, get a yard or two extra to make
the sasn. Such a aash should be about
nine inches wide and finished with a
narrow hem all around. Some women
double the material and stitch and
turn-over the fabric for the sash, but
these double sashes are never as light
and graceful as the single-width sash,
daintily hemmed along the edges.
Fashionable boot shops advertise for
summer smartness sport oxfords of
white canvas or buckskin, dancing
pumps of patent leather with huge
sparkling buckles, and for the street
very aristocratic buttoned boots with
tall heels and long, slim toes, the vamp
of kid. patent leather or dark brown
calfskin, the buttoned top of brocade,
light suede or mahogany colored twill.
...
Lovely little orasndy frocks for sum
mer afternoons are made with skirts
tucked from hem to knee, a group of
tucks around the loose sleeve and
across the top of a ribbon-supported
camisole of organdy which ehows
through the sheer bodice. Of course a
sash of organdy or ribbon finishes off
the girlish effect. And speaking of
ribbon sashes, be sure and have double
faced satin ribbon this season. No
other sort has distinction.
By all means have a black sweater if
you would be excessively smart.
Younger women are wearing black crc
cheted or knitted slip-on sweaters,
sometimes with sleeves, sometimes in
sleeveless style, with white sport skirts
A smart black patent leather belt holds
the black sweater trimly at the waist
line. Black pumps and white silk stock
ings complete the modish magpie ef
fect. Very cunning, for tiny laddies, are
knitted worsted costumes that Include
sweater, cap and very short breeches)
that leave dimpled knees bare, though
ribbed wool sox are worn in sporty,
effect with sturdy little tan oxfords.
The modem child never catches cold in
his knees so universally are short
socks worn by small children now; and
the running knitted suit for sprinc
days Is a quaint and charming addi
tion to the juvenile wardrobe.
-
7
7
irst ftaby Food?
WHEN I wanted to wean my
baby and find a food which.
would agree with him as well as.,
my own milk had done, I asked
my doctor, "Who made the first
baby food?" '
Nestle-," he said. "Thev origi
ns ted the modified powdered milk
form of bby food many years ago,
and now it has the largest sale of
any baby food in the world."
Then they miut know how to feed
babies, I decided. And so it turned
o; t. For my baby didn't seem to
feel any difference at all when we
changed to Nestle s Milk Food and
ail my fear and worry was rone.
That is why I wanted you to know
about Nestle' that it is simply
pure sweet milk in powder form
already modified easiest to digest
because the tough curds are broken
up and sure to keep your baby
safe summer and winter.
No (terms can get in, because you
just add water and boil, and your
baby is the smiling happy morsel of
humanity you want him to be.
I know the Nestle Company will
be gjd to help you as they helped
me if you will fill out and send the
coupon below. They will send you
free, enough N title's Food for twelve
feedings and a Mother's Book by
specialists on bow to take care of
your baby.
They want your baby to smile,
too!
2L
Nettle's is pure milk in powder farm thst Is already modified rod dees mat
require the further addition of milk. AIwsts pure and safe, alwsre sniform,
and free from the durers of home modification, Nesrie's has steod the test at
three (eacnrieae and aaj tUsy lit Urtm iu mf my iiy fmd a Ut mmrli.
- )
FREE! Enough Nestles for T T? C'TT T Q
12 feedings. Send the coupon. lj I J. iLj l3
MILK.
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Bsmt's Pees Comtawt inr.
SIS Call Bids.. (-! Francisco. Cat.
Pima sat km mi IMS trial ctst
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