THE SUNDAY OREGQNTAX, PORTLAND, MAY 16, 1930
CARROLL BABY ENJOYS LIFE
TRAVELING THROUGH SERBIA
a -
Letter of Mother Describes Belgrade as Having Weird Fascination and
Vienna as Lovely but Sad Wreck of Former Splendor.
7
it- -'' a
1 'Ti I -C
'-- ; 'i " ''
' v y '
-g H , f?'! y " '.3'
f,.! -jt f a. . ,
stand with the sugar over night. Let
boil for one half hour (after it, comes
to boiling- point), then reduce the
beat and simmer gently until the mix
ture "wrinkles" when tried on a cold
plate. If desired a few blanched al
monds, sliced thin, may be added
when the Jam la taken off the fir.
Pour Into glasses, and cover with par
afflne like Jelly.
Rhubarb and Orange Marmalade.
One quart bright red rhubarb stalks
cut In half-inch pieces, pulp and yel
low rind of five- or six medium size
oranges, lhi pounds sugar. Remove
the orange rind carefully and cut
into tiny shreds, or pass it through
the food chopper. Cook in water until
tender, then add to the rhubarb,
orange pulp and' sugar, and boil gen
tly until of the desired consistency.
If the slightly bitter taste of the
orange peel Is disliked,, the white
part may be scraped away before
shredding, though this tends to re
duce the "jelling" powers of the
orange. Another way is to soak the
arange rinds in brine over night, rins
ing later in cold water until all trace
of salt disappears. Rbubard conserve
may be made as above with the addi
tion of seedless raisins and nuts to
taste with or without a little addd
tional lemon juice.
sad wreck from its former
t
FROM far-off Serbia come, several
funny stories of a baby born and
reared in Portland until she left
last summer with her mother and her
father. Major Phillip Carroll, at pres
ent in charge of food distribution
among the children in several coun
tries of Europe on behalf of the
United States government.
Mrs. Carroll, the mother of Frances
Louise, known only aa Patsy, Is the
daughter of Mr. and Mrs. Homer A.
Nelson of 63 North Twenty-second
street. Major Carroll served abroad
as an artillery olticer and later was
made welfare officer at Monte Carlo,
following the cessation of hostilities.
He returned home last summer and
after a brief visit left with his family
for Europe to take up post-bellum
work.
From England the Carrolls went to
Prague and Vienna, then to Belgrade,
Serbia. While in Vienna Patsy saw
some nice-looking children with their
nurse and ran to play with them.
They were delighted to welcome her,
but were astonished to find that they
could not understand each other's lan
guage. Patsy, aged 3, much surprised,
hastened back to her mother and
raid: "Mother, I can't play with these
diildren, they don't talk like 1 do."
Baby Orders Own Tea.
- From Belgrade comes a tecond
etory concerning Patsy: She was left
with her nurse, an Austiian who had
taught her some German while Major
and Mrs. Carroll had gone down
stairs in their hotel for tea, leaving
Patsy a trifle upset. Patsy rang
bell and when a servant appeared.
ordered some tea in German. The
servant served it and little Patsy took
two strong cups of black tea, which
put her to sleep at once, in which
condition her parents found her upon
their return from the tea garden.
In a letter from Belgrade to her
mother dated March 21, 1920, Mrs.
Carroll says that 6he has lived in
Belgrade three months and finds a
weird fascination in the place. "I
felt piggish absorbing so much that
was beautiful when the rest of you
were not in on, it. too! Phil has a
special car on the railroad and a
flat.car as well, so that our motoi
may be hauled along with us when
w have to use the train. "
"Vienna is a very lovely city but
a sad.
brilliant splendor. We found no bar
gains as the French and Italians have
purchased entire stock -and taken
them to their countries. sotha the
city is decidedly depleted."
She continues, saying that Asahel
Bush of Salem. Or., was with them
for several days., and states that sha
found the Vlenese hotel finer than
any in Paris and ridiculously cheap.
En route they visited a famous resort
In the. Alps, where the crown prince
of Austria committed suicide, his
lady love figuring In the case.
Patsy rides on the front seat of
their motor with their chauffeur, who
is described as resembling a well
known movie comedian whose petite
black mustache is a 'leading charac
teristic. Once the dignified driver
knocked his hat sideways and Patsy
exclaimed: "Oh, you darling old
Charlie Chaplin I" That was too much
for the dignity of the party, and all
burst into laughter except the driver,
who was not sure whether he should
join in or look offended.
Condition of Children Pitiful.
The condition of the children which
they found in one mountain village
was described as pitiful. The Ital
ians control all the islands and won't
allow the Croatians to ply their trade
of fishing. Most of the men, she
writes, are in America. Only a settle
ment of the Flume affair will end the
misery due to political intrigue. Major
Carroll feeds 150,000 children each
meal, and that arrangement will last
until May. There are .warehouses in
Poland, Austria, Cecho-Slovakia and
others may be added in Serbia and
Croatia. Major Carroll has been or
dered to leave for Hamburg the mid
dle of April to look after the ware
houses there. All food for these coun
tries is received atv Hamburg and
Danzig. a
Patsy talks about Sofia, Budapest,
Bucharest and other cities with fa
miliarity, but doesn't know that there
Is any difference in them.. Her pro
nunciation is a little strange, as she
calls one Boo-boo-rest. etc. That all
Serbians think of America as "heaven,
where all are happy," is another as
sertion of Mrs. Carroll, who evidently
has won the devotion of the peasants
as well as the admiration of the
higher society.
Earlier in their Journey they came
across a dog in an English station
which had a tin cup strapped to him
in which to collect coins for some
charity, and every time one rattled
in the box the dog would bark and
wag Its tail. This delighted Patsy,
who was willing to part with all of
the family funds without bothering
about seeing any more of Europe.
The rest of the letters describe so-J
cial functions, Interesting people in
ternationally known, oil company
resident agents. British bankers who
have conducted banking In Egypt
and India, royalty, Russian ' dancers,
and peasants.
Cosy est
SAGE TEA KEEPS
YOUR HAIR
When Mixed With Sulphur It
Brings Back Its Beautiful
Lustre at Once. '
Gray hair, however handsome, de
notes advancing age. We all know
the advantages of youthful appear
ance. Your hair Is your charm. It
makes or mars the face. When it
fades, turns gray and looks streaked.
Just a few applications of Sage Tea
and Sulphur enhances its appearance
a hundred-fold.
Don't stay gray! Look young!
Either prepare the recipe at home or
get from any drugstore a bottle of
"Wyeth's Sage and Sulphur Com
pounds," which is merely the old-time
recipe improved by the addition of
otjjer ingredients. Thousands of folks
recommend this ready-to-use prepara
tion, because it darkens the hair beau
tifully: besides, no one can- possibly
tell, as it darkens it so naturally and
evenly. You moisten a sponge or- soft
brush with it, drawing this through
the hair, taking one small strand at
a time. By morning the gray hair
disappears;, after another application
or two, its natural color is restored
and it becomes thick, glossy and lus
trous, and you appear years younger.
Adv.
Portland. Or.. May 1. Would you pleu
print a recipe for a "thickener," to help
in whipping cream, which you save some
years ago. Would like aleo recipe for
rhubarb jam or rhubarb marmalade.
Thanking- you tin advance.
. MRS. C. H. L.
VISCOGEX Dissolve 5 ounces (10
tablespoons) sugar In 10 ounces
water. .Slake 2 ounes quick lime
in S ounces of water. Strain to re
move the coarser particles of lime and
combine with the syrup, shaking at
intervals during two hours. After
three or four hours allow to settle,
then pour off the clear liquid. Store
in small bottles, as it deteriorates
quickly on exposure to air and light.
Therefore keep tightly corked and
wrap the bottles in. paper for stor
age. One-half teaspoon "viscogen"
is to be used to Vt cups cream. It
tends to increase the viscosity of
cream and consequently makes it
easier to1 whip. OrdWary table cream,
if not too fresh, or too thin (though
it may be thinner than ordinary
whipping cream) . may often be
whipped stiff, if well chilled and
treated with viscogen in the above
proportions. A little gelatine, first
soaked in cold water and then dis
solved over hot water is often very
useful in stiffening whipped cream
and presenting it from "running"
where used as filling in cakes or
pastries.
Rhubarb Jam. (Scottish recipe.)
Select the reddest-stalks of rhubarb
in order to secure aa attractive
colored jam. Remove the outer
stringy skin (unless the rhubarb is
the very tender, forced kind), but
leave as' much red as possible on
the stalks. Cut the stalks Into half
Inch pieces, weigh and cover with
sugar, allowing pound sugar for
each pound of rhubarb. If a very
rich, sweet jam Is wanted ' equal
weights of sugar and rhubarb may
be used if preferred, but this 1b not
necessary and increases the cost; for
each four pounds of fruit, allow the
jufT-e and grated rind of one lemon.
If the rhubarb is very tart, however.
ine lemon juice may be omitted, whol
ly or In part, or the rind and Juice of
PORTLAND, Or., April 20. Dear Mlra
Tingle: Kindly publish In The Oregofiian
recipe for rice pudding mad with - un
cooked rice, eggs, raisins, milk, sugar,
etc., baked. Noticed a rice pudding, but
It did not contain eggs, raisins, etc. Also
could I have recipe for vegetable meat
loaf, one that will out nice, be ' brown
looking like a meat loaf, and containing
Just common vegetables, possibly some
nuts. 1 have tried several recipes, but
all seem too soft and mushylike.
Your assistance and advice will please
my whole family. M. R-
A rice pudding containing eggs
must have the rice' thoroughly cooked
before the eggs are added, or the
egga will be overcooked and curdled
and the rice decidedly undercooked.
The rice may be previously cooked In
a d-oubie boiler in milk, or boiled in
water (if a less rich pudding is
wanted), or cooked in milk in the
oven, as in the "plain rice pudding"
you refer to, before the eggs and
raisins are added. After the eggs are
allei, (he pudding should be set in a
pan of hot water and cooked only
just long enough to bring the eggs to
a firm, Jelly-like consistency in the
middle. If the egge are over-cooked
the pudding will be thin and watery
and curdled instead of being rich and
custardy.
Rice Custard Pudding "With Raisins.
One-quarter pound raw rle, one
quart milk, from fout to eight table
spoons sugar (according o taste),
two whole-eggs (with or without one
or two extra yolks), one-third cup
prepared raisins (or more if desired),
washed, scalded and dried, grated
nutmieg, or a strip of yellow lemon
rind, one tablespoon butter, one-third
teaspoon, salt. Wash but do not soak
the rice. Cook it in the milk, either
in the oven or in a double boiler, as
may be most convenient, until the
rice is perfectly tender and complete
ly swollen, then add the eugar, but
ter, salt and prepared raisins, and
(when slightly cooled) the eggs, well
beaten. Pour into a well-buttered
baking dish (that can come to table),
sprinkle with nutmeg if liked, set In
a pan of hot water in the oven and
bake just until a knife run through
the center gives a Clear cut. Serve
(preferably with cream) In the bak
ing dish. Individual baking with
three whole eggs and one egg yolk in
the mixture, may be made with, the
same proportions of other materials.
The exact amount of sugar and of
raisins is a matter of" personal preference.
Instead of raisins, dates or figs.
washed and dried and cut into small
pieces, may be used. If desired.
few marsh mall ows may be arranged
on tne top or the pudding when
nearly done. These are allowed to
melt to form a sort of garnish.
I also have a recipe for a rich rice
pudding In which rice, milk. eggs.
raisins, suet and spice are used, but
I hope the above is the one you mean.
vegetab.e Loaf. Two cups prevl
ously cooked red or brown beans,
rubbed through a colander or put
through a food chopper; one cup raw
or cooked carrots, put through the
chopper; one-quarter cup finely
cnoppea onion (more or less to taste).
one-half cup chopped oelery (or any
otner convenient vegetable that will
harmonize with the above), one-half
cup dry sifted bread crumbs, four
tablespoons melted shortening, one
egg, one teaspoon each sugar and
lemon juice, salt and pepper to taste,
one-naiT teaspoon line dry sage or
thyme if liked (may be omitted), one
teaspoon finely chopped parsley, one
taDiespoon tomato catsup. Put the
fat into a pan. add the finely chopped
onion, cook until yellow and Just be
ginning to brown, then add the car
rot and other, vegetables if raw,, and
cook a little, remove from the fire
and. add the other ingredients. As
the ingredients vary greatly in mois
ture, it is impossible to say whether
the texture of the above as it stands
will be exactly right, but It ia very
easy to add a few more dry crumbs.
or a tablespoon of milk or stock If
necessary. Taste the mixture to be
sure that enough seasoning is used.
Pack into a well greased loaf pan or
casserole dredged with brown sifted
crumbs, brush with melted, fat. sift a
pfew more crumbs over and bake until
nicely browned.. Baste with a table
spoon of fat If necessary. Loosen
from the tin with a spatula, invert on
the serving dish and serve with brown
sauce, tomato sauce or Spanish sauce.
Tomato rice and a green vegetable
are good accompaniments. A table
spoon or two of very dry grated
cheese mixed with the covering
crumbs aids' browning.
If .preferred the raw loaf could be
turned out of the loaf pan (like a
mud pie) on a well greased baking
sheet, and have the outside coated
with beaten egg and. buttered crumbs.
It should be basted with, one table
spoon butter while baking. Lift to
a platter with a pancake turner.
m- "p Your btore Has I hem fm m
3 yfaisfiM
Progressive American Dealers Sell - Lloyd
' Loom Woven Baby Carriages Because:
The Llovd Carriasre is woven br a patented method
and Loom which produce carriages far fnore beautiful
than human hands can weave, :. - v
The Lloyd Carriage is woven of finer and better
materials and at prices lower than those of the coarsest : .
reed.
The Lloyd Carriage represents the life work of a great American inventor whose entire effort Has
been given over to producing the masterpiece of the baby carriage world. Therefore,
Every Progressive American Dealer Sells the
Lloyd Loom Woven Baby Carriage Because:
He satisfies the most delicate tastes and feelings of mothers for beauty and comfort.
' He offers a carriage of better workmanship, better quality, better designs and greater comforts
than any other carriage. And he offers all this at a lower cost than that of the coarsest hand woven
reed. . -r - . ,
If You Are Expecting ! the Stork
be sure to watch the papers each day for the announce
ment of stores that have these wonderful Lloyd baby car
riages in stock. Watch also the window displays and win
dow announcements of your neighborhood stores.
Or better still, send us this couphn and we
tvill send yoa oar FREE Baby Carriage style
book and the names of the stores in your city that
have these wonderful Lloyd carriages for sale.
Remember you are going to get a mm
Baby Carriage of the finest weave
which you will be able to buy at
the price of the coarsest reed.
Ijgl
' -- ' MARSHALL B. LLOYD
. , i i ..,
" T .". """ . " " " " j E fly Wy
COUPON
I . LLOYD MFG. CO, Mtsmrfnee, MkbigKa.
7 Gentlemen PWaae send me roar FREE Baby Caw
a - nage otyie book ana tne names ot tie mores m my
..States
city which are carrying these wonderfxl IhjJ Looxa
Baby Carriages. .
-.'. - -
city fr
CASTLE ROCK. Wish., April 30. Dear
Mls Tlnrls floma time ago I found a
recipe In yoor column for a "red cake,' I
tried it and found it delicious. I have lost
it since and thought some reader may
see this and reprint it for me. Some
part was to be boiled the nteht before
making and chocolate was used in mak
ing It dark. I would appreciate an early
reply. I thank you. E. M. s.
I cannot at the moment identify
the recipe to which you refer. I don't
recall giving a recipe for "red cake"
but it may " have been a misprint.
Not long ago I gave a recipe for -a
"Remoulade" salad dressing, which
appeared . in print under the rather
puzzling title of "lemonade" dressing!
fossibly some reader may have saved
the recipe you mean and may come
to our rescue.
other ' recipes today but will try to
give tbem next week.
Orange crullers: Two eggs, cup
sugar, hi 1 cup milk, 2 cups flour,
teaspoon salt, teaspoons cream of
tartar, teaspoon soda, grated rind
of one orange. Beat the eggs thor
oughly, beat in the sugar. Then add
the milk alternately with the flour
(sifted with the other dry ingredi
ents) to make a rather soft dough.
Toss one-third of the dough on a
board and roll out about one-quarter
inch thick. Cut into rounds with a
cookie or biscuit cutter about one and
a half inches in diameter. Put about
one-third teaspoon orange marma
lade in the center of each. Cover
with another round of dough, brush
ing the edges with sgg and pressing
down neatly to make the two halves
stick togeffier. Fry in deep fat, hav
ing the fat of such temperature that
it will brown half-inch cube of bread
in 60 seconds. Drain well from the
fat and roll in fine granulated sugar.
Use the "trimmings" of one lot of
dough to roll out with the second lot.
Strawberry crullers are similarly
made with a filling of strawberry
jam and without the grated orange
peel. A very small amount of cinna
mon or grated lemon rind may be
used if desired to flavor the dough.
ties in the office of the city marshal
of Marysvills is a colic-cure bottle.
the label of which sets forth that the
stuff contains 45 per cent of alcohol.
10 per cent other and .
chloroform. Two men
i quantity of
arrested for
being drunk
covered.
on the oolio cor re-
Decoy Dock Swims.
A French inventor's decoy duck
contains a clockwork that makes it
swim with its feet in a likelike way.
PORTLAND, Or., May 6. Please rive
me at your earliest convenience a recipe
for orangre crullers; also for gluten bread,
and for home-made noodles. Thankinsr
you in advance. MRS. C T. O.
Following are directions for orange
crnllerg. I have not space for the dition to a curious assortment of bot.
Colic Cnre Popular.'
MART SVTT.I, E. Cal. The latest ad-
WOMEN! DON'T BUY POOR DYE!
Say You Want "Diamond Dyes" No Other Kind!
Don't Spoil or Streak Your Material
Each package of "Diamond Dyes"
contains directions so simple that any
woman can diamond-dye a new, rich,
fadeless color into worn, shabby, gar-
an orange' may be used instead. Let 1 ments. draperies, coverings, whether
wool, silk, linen, cotton or mixed
goods.
Buy "Diamond Dyes" no other kind
then perfect results are guaranteed
even if you have never dyed before.
utuggist lias color card. Adv.
Have you ever really studied your skin?
EXAMINE your foe ia foil light beforeafcand
mirror. Is your skin fresh, dear, brilliant with
lovely color?
If not find out just what defect is keeping it from
being as smooth and fine as'it should be. Then give
it the special treatment suited to its 4t.
Perhaps, for riample, your complexion is spoiled
by conspicuous nose pores. You can overcome this
trouble by using every night this special treatment:
Wring a soft cloth from very hot water, lather it
with Woodbury's facial Soap, then hold it to your
face. When the heat has expanded the pores, rub in
very gendy a fresh lather of Woodbury's. Repeat
this hot water and lather application several time,
stopping at once if vour nose feels sensitive. Then
finish by rubbing the nose for thirty seconds with
a piece of ice.
Before long you will notice how this gradually
reduces the enlarged pores until they become in
conspicuous. Special treatments for each different skin need
for blackheads, for blemishes, for a skin that is too
oily are given in the famous booklet of tieatment
that is wrapped around each cake of Woodbury's
Facial Soap. Get a cake today begin your treat-'
ment tonight.
Woodbury's Facial Soap is on sals at any drug store or toilet
goods counter in the United States or Csnarls, A 25-cent
cake lasts for a month or six weeks of any treatment, or for
general rtssming use.
The -Andrew Jergtas Company, r---i"', New Yoek,
and Penh, Qniirio.
' ' .-3g