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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 25, 1920)
THE SUNDAY OREGOMAX, ' PORTLAND, JU1YT 23, 1920 I 1.11 " f1T7 "XT"' TTT TJnTT TT TT T T- T 11 VIHIII i ITTTTfT T T TXTTT TC T?XlTr rmrT -7" T7VvT TTOT'T'T? -"r T7 A TTVXT . " v Straight Lines of Crystal Beads on Loose Blouse with Tassels Dragging Material Downward Increase Grace of Rather Formal Afternoon Costume. I I sM!!fM L J : : " - . J - on a sheet of paper and bake until J well puffed and brown and quite firm j in the center. Serve hot with cream sauce; poulette sauce, tomato sauce or i Hollandaise, or serve sliced cold on lettuce leaves, with mayonnaise or boiled dressing, or any preferred type of "Thousand Island" dressing" based on either of these, or white sauce tartare or with the Russian dressing given above. A similar souffle may be made from fresh boiled or baked salmon, or from canned tuna fish. Graham gems One cup graham flour, 1 cup white flour, cup sugar or 2 tablespoons molasses, hi teaspoon salt, 1 level tablespoon baking pow der, 1 egg,, about cup milk, 3 or 4 tablespoons melted shortening. Put the shortening, in "dabs," in the muf fin pans and put this into the oven until hissing hot. Meantime sift the dry ingredients together, separate th egg, beat the white until stiff, mix the yolk with one-half cup of milk.. Make a "well" in the middle of the dry ingredients, mix in the egg and . milk, adding enough more milk to make a drop batter. . Pour the melted, fat from the muffin pans into the mixture, beating it in very quickly and folding in the egg white. Place in the hissing greased hot pans and bake 20 to 25 minutes in a rather hot oven. For darker gems of heavier texture omit the white flour and use coarse graham flour instead. A lit tle bran may be used if desired. FLUFFY OSTRICH BAG HARDLY PRETTY BUT IS VERY SMART Without Such a Reticule as Here Is Pictured No Woman Can Count Herself Quite the Last Word in Fashion This Summer. - PORTLAND, - Or.. July 15. Will yon please give a recipe for a cake made with blackberries, also, please, a good recipe for shrimp salad? I would like to know how to make preserved ginger If this is not asking too much. Thanking you for help received In the past. MRS. S. S. G. I hope -. the . following will suit you: Blackberry Cake One cup su gar, cup butter (or 1-3 cup vege table shortening), 2 very well-beaten eggs, 1 cup crushed, stewed or canned blackberries with 4 tablespoons Juice, 1 2-3 cups flour sifted with tea-' spoon soda, Vi teaspoon ealt, and if liked, 1 teaspoon cinnamon or mixed spice.' Soften the butter and beat it up' veil with the sugar and well beaten eggs, add the fruit and flour alternately. Do .not beat after the flour and baking powder have been added. Bake- In a loaf or in layers. If made in layers, put together with a custard filling or with blackberry Jam, sprinkle with sugar and serve with blackberry sauce or with fresh, sweet blackberries and cream. Below is a shrimp- salad recipe sent some time agq by an Astoria corre spondent, bupt omitted for lack of space: ' Shrimps combine "well in salad with any of the following "fillers:" Usually about -equal parts of shrimp and "fil ler" may be used, with or without one or more of the "character in gredients" suggested below. Shrimps, either fresh or canned, are generally Improved by being marinaded in orange Juice ' pr in French dressing for an hour or two before being used in a salad. For dressing, mayonnaise, boiled dressing, French dressing or remoulade may be used, according to personal taste and convenience, A slightly sharp dressing containing orange and lemon Juice is nearly al ways good. If desired any preferred type of "garnished dressing with chopped -ingredients, such as one of the many variations of Thousand Island or Russian dressing, might be used. Fillers' for ehrimp salad Chopped celery, ..finery chopped cabbage, or firm head lettuce, diced cucumber. diced coolied potatoes,, well-pooked cold rice ' (every grain separate). cooked peas or string beans cut in small pieces, boiled- or rkw chopped cauliflower, canned or fresh cooked cold corn. Character ingredients" for shrimp salad (to be used only in small quan tities) Hard eggs, chojjped - pickles, very finely chopped onion,' chives, parsley, or green pepper, diced tart Juicy apple, diced oranges, chopped nuts, chopped radishes, chopped olives and diced tomatoes. According to the season, conven ience, personal taste and the relation of the salad to the rest of the menu. the filler, character ingredients, if any, and dressing may.,be. selected and combined with the prepared shrimps as suggested above. Astoria Shrimp Salad. One large can of shrimps, 2 cups of cut celery, 3 hard-boiled eggs, 4 medium-sized cold boiled potatoes. Wash the shrimps in cold water, then drain and break the shrimps into pieces, not too small, add' celery cut fine, then the chopped eggs and the potatoes cut into small pieces. Mix with a well-seasoned mayonnaise dressing. Serve on lettuce leaves. Shrimp Salad With Orange. One can shrimps, sliced ana marmaiaaea in orange Juice, 1 cup firm diced or ange. 1 cup (or more to taste) chopped celery, 1 teaspoonful finely-chopped parsley or green pepper. Mix Just be fore serving with barely enough boiled or mayonnaise dressing to hold the In gredients together. Serve on lettuce hearts with a little extra mayonnaise, preferably- made with, lemon-orange Juice and tarragon vinegar as acid in gredients. Shrimp Salad With . Cabbage. One can sliced or chopped shrimps (pref erably marmaladed in French dress ing), 1 'cup chopped cabbage, 1 tea spoonful onion Juice if liked, Vz cup chopped celery (or fresh cooked cold green peas if liked). Serve on lettuce hearts with thousand island or Rus si as, dressing. Preserved Ginger Root. Buy the thickest, heaviest green ginger avail able. Scrape and weigh. Cover . the ginger with water .and boil rapidly until very tender. Have ready the weight of the ginger in sugar. Make a thin syrup of this, boiling it with about as much of the ginger water as sugar. , Place (he ginger root in this, with or without a little lemon Juice, and let cook very slowly ustil the syrup is heavy and the ginger Is sugar soaked and semi-translucent. This is best accomplished by boiling up and then allowing to stand until cool on successive days. The. ginger may then be packed into Jars, in -the heavy syrup; or it may be drained ried a little, and rolled in granulated gar. If this latter method is fol lowed the remaining syrup may be used to give flavor to preserves made of hard pears or citron melon or veg-. etable marrow. WITH foi this su ing a v formal evening- costumes mmer, milady Is carry- g a very fluffy conceit called an ostrich handbag. One cannot de clare It is either pretty or graceful, or that it has any particular claim to artistic merit. But it is tre mendously smart and there you are! Without an ostrich -reticule no wom- n may count herself quite the. last word in fashion this, summer. Four of these new -bags are. pic tured and 'each has the ostrich at tached in a different way. At the eft is a tiny . vanity bag of pink silk with tufts of white ostrich at tached by ' clusters of small pink flowers. . Next comes rather a good looking bag- of white satin with 4.ri. STlf POH A RATHER formal afternoon occasion is this exquisite . frock ,-(2047) of flesh pink georgette with diamond and crescent shaped embroideries In slightly deeper pink -wool. Straight lines of crystal beads on the loose blouse, with bead tassels dragging the material downward-at the waistline, increase the grace of the costume. This frock has a high neckline and sleeve to the elbow, so It is suitable for -any- afternoon affair and may also be worn at in formal evening affairs, or for restau rant dining In company with a stun ning hat. a very useful and practical model for all Its sheer delicacy.. There is -nothing prettier,- on a cummer 'day, than an all-pink hat made of light airy fabric. Many of these garden . party hats are , of organdy, but here Is one of the new wool straw light as a feather. In deed the whole hat (1110) looks as though a breeze would waft it away,' like a dandelion puff ball. It is worn with a frock of sheer white handker chief linen, a simple, cool little frock w ith hand run tucks and hemstitched frills. This attractive hat (1253) with Its graceful turn of brim, is of navy blue straw with . a lining of black satin. - the flowers are - deep blue ragged sailors or cornflowers if you prefer to call them by that. name. Sprays of wheat rise from the cluster of flowers and tumble) - gracefully downward something in .the effect of paradise plumage.' The materials of this hat are "inexpensive; it. is the smart shape oi the hat and the grace ful arrangement of the trimming that make distinction. PORTLAND, Or., July 7. Please print at your earliest convenience a recipe for Russian salad dressing, also for a salmon soufflee made with bread crumbs and graham gems. Thanking you. MRS. A. S. C. RUSSIAN salad dressing Mayon naise dressing, made in the us ual way. 1 tablespoon of finely chopped pimentoes, -1 tablespoon . of finely chopped green peppers, tea-: spoon paprica, 1 tablespoon tarragon vinegar, 1 teasoon lemon Juice, hi cup olive oil, hi teaspoon salt, hi teaspoon sugar, hi cup chili sauce. Rub a bowl with a cut clove of garlic (may be omitted) and prepare In this bowl one cup mayonnaise by the usual method. (Write again if you need recipe.) Then beat in the extra oil and season ings given above and add the remain ing chopped Ingredients. If a' lighter one stiff-beaten egg white. If a richer dressing, is . desired, one-half cup Whipped cream and a tablespoon tomato catsup may' be added. Salmon souffle (with crumbs) Two tablespoons - batter,' 2 tablespoons flour 2 cups milk, hi cup white sifted bread crumbs, 1. large can salmon, 3 eggs. H.to 1 teaspoon salt. tea spoon paprica, 1 teaspoon lemon Juice. Optional ingredients are 1 teaspoon onion Juice, or chopped chives, 1 tea spoon chopped parsley, .1 teaspoon chopped green pepper. Make a white sauce with the butter, flour and milk. Pour this over the crumbs, add the seasonings, beat In the egg yolks and the salmon, freed from skin or bones' ana picked rine with a silver fork, or passed through a food choppe. Fold in the stiff-beaten egg whites, turn the mixture into a well -ereaspl holt. texture is desired fold in, last of all, I lng dish. Set in a pan of hot water PORTLAND, Or., July 4. My Dear Miss Tingle:- Will you please let me have recipe ' for dill pickles put up In stone crocks, as our grandmothers made them? Also can you tell me how to make chocolate syrup (in large quantity) to use for easy and quick making pf chocolate and cocoa? Thanking you, . : MRS. L. C. t Chocolate Syrnp (One . gallon) One-half pound fine full flavored co coa, 5 pounds sugar, bhb pints water, teaspoon salt, hi tea spoon, alspice, lhi -teaspoons cinna mon, vanilla extract to taste. Mix the cocoa, spices and salt with hi pound (1 cup) sugar, then add about 3 cups cold water and stir to a smooth paste. Boil together 4 pints wate and hi pints (4 pounds) sugar until the sugar is thoroughly dis solved, ..then add the mixed cocoa and .raise to boiling point. Boil fiv minutes.-. Flavor with vanilla when cool. Keep closely corked until wanted for use in making cocoa, or chocolate; chocolate cake, chocolate icing or chocolate ice cream. In using the syrup "tor cocoa or chocolate combine the syrsp in any preferred proportion with hot milk or milk and water. Beat, with an egg beater before serving in order to remove the scum: Dili ' Pickles (Made in" stone Urock) Make a brine with 3 gallons water-and 2 pounds coarse salt. Boil, skim and cool. Select cucumbers 6 ore 8. inches long, wash and wipe carefully, and place in a 4-gallon crock., in layers, with grape leaves and branches of dill between each I I New Colors Give New Lif6 to Clothes You Use the Wax. rounded sides and a long strip of the satin running between. On this strip are bands of gold lace and a fringe of white estrich. Two hand some cabuchons of the ostrich' ajmost" cover the eides of the bag. Gold lace and white - cord handles finish the, top. : The third bag - Is made of white satin and gold lace, with a long, sup ple plume of pink bstrich coiled about it. The fourth bag is of apricot bro cade with gold lace and burnt ostrich forming oval-shaped medallions at each side. A tuft of burnt ostrich adorns the gold cord handle. These bags are solely for use with evening costumes. During the day very smart bags of embroidered linen are fancied. Some of these are em broidered all over in eyelet pattern I tSSA .-.Snow0 Mlfe WEB S5 iVriHssl SJ NO wonder you have been disappointed in dyeing or tinting goods at home with the kind of dyes ' and tints you have been getting and with the guess-work . way in which you have had to choose your colors. But DIXIE DYES and the DIXIE DYE cabinet on your dealer's counter have changed all that. Look for this cabinet and see how easy it is NOW to dye or tint" at home SUCCESSFULLY. Or to prove what these wonderful dyes will do, mail us loc for a full size package, mentioning the color you desire. The package will come forward promptly together with our confidential booklet "What You Can Do With a Really Good Dye." You will be surprised to find how many things you can do and. how much money you can save. CLARKE, WOODWARD DRUG CO, Portland, Or. Distributors. layer. When nearly full cover with well washed cabbage or grape leaves and put on a weighted board or plate. Fill up with brine, cover with a cloth and let ferment. This will take two or three weeks. When"lt is complete the cucumbers should be .translucent in appearance and slightly acid in taste. If liked a few pieces of horse radish, a few pickling peppers or a little mustard seed may De.sprinKied i sary. with the dill to add piquancy to the flavor: .When fermentation is com pletethe pickles may be (transferred to half gallon or gallon Jars and sealed for storage In a-cool place. It is of - course possible to keep the pickles In the big 'crock - If -care is taken to hold them well below the brine, to inspect them weekly, and. if there- is. a good cool storage place; but this method is always "chancy" and'the sealing 'method is really less trouble, as well as being safer. The addition of, one or two tablespoons Vinegar to each quart of brine and the use of a little salads oil to form a film on top of the brine tend to aid keeping. . ' not from lack of a recipe but from poor manipulation or poor baking, especially the ' latter. Try any one of the recipes you failed with and put the puffs into a hot oven. Leave undisturbed- for at least 25 minutes; then, if they are getting too brown, reduce the heat a little or protect with paper. Leave the puffs in the oven "longer than you think neces- and are lined with black or navy blue satin. - If you give a party this summer, you are- supposed- to provide little souvenirs or favors for departing guests. . Or there may be some sort of round game, with these absurd favors for prizes. Such gifts, are amusing rather than intrinsically valuable that is the idea, though to be sure r good many of these foolish favors cost a tidy bit of money. Pic tured are a few garden, party favors of tne sort mentioned. The coquet tish sunflower sprouts from a tinj red flpwerpot. The engaging monkej in his green coat and red hat is all made of crepe paper and so rs the handsome parrot in brilliant orange, green and . red. The favors may be used for place cards at summei luncheons If one choose. IT E ' "; AT . aA. (()ataiaMBt0ajkfe flDLsBBSsssssSBBsSBBssVVssssflBslBHBsIBB FRECKLE-FACE PORTLAND, Or... June 13. 1020. Dear Miss Tingle: Tou have , helped so many others, so will you please help me? I want Rood recipe for cream puffs. I have tried so many recipes for them, but failed; also a recipe for strawberry preserves. I enjoy yout column very much, for it al ways helps me. MRS. T. J. M. I hope you saw the recipes for strawberry preserves given in this column since your letter was written. am glad you find this column help ful. I have not space today for a cream puff recipe in full. Practically any good cook book will, giv you per fectly good proportions and direc tions. Probably your , trouble comes T BEAT "TIZ" WHEN FEET HURT "Tiz" for sore,, tired, puf fed-up, aching, calloused feet . a . or corns. . You" "can be. happy-footed In a mo ment. Use "Tis" and never suffer with tender. v raw. burning, blistered, swol len, tired, smelly feet. "Tiz" and only "Tiz" takes the pain and soreness out of corns, calleuas and bunions. . A - soon as you put your feet in a 'Tiz- bath -you' Juv-t feel the happi ness soaking in. How good your poor, old' feet feel. They want to dance for Joy. "Tiz" is grand. "Tiz" Instantly draws out all the poisonous exuda tions:. Which puff up your feet and cause sore, inflaiucd, aching, sweaty, smelly feet. ' - Get a box of "Tiz" afany drug store or department store. Get Instant foot relief. Iiaugh at foot sufferers who complai-i. Because your, feet are never, never going to bother or make you limp any more. Adv. lji2Bssssjssisasssssss ml Appear At Your Best Instantly If yon receive a sudden caller or an unexpected in vitation you can feel con fident of always appearing at your best. In but a few moments it renders to your skin a wonderfully pare. soft complexion that is ' beyona comparison. San ! Wind Brine Oat Isrly Spots. How to Remove Easily. Here's a chance. Miss Freckle-face, to try a remedy for freckles with the guarantee of a reliable concern that it will not cost you a penny unless it removes the freckles; while If 'It does give you a clear complexion the expense is trifling. Simply get an ounce of Othine double strength from any druggist and a few applications should show you how easy it is to rid yourself of the homely freckles and get a beauti ful complexion. Rarely is more than one ounce needed for the worst case. Be sure to ask the druggist for the double strength Othine as this strength Is sold under guarantee of money back if it fans to remove freckles. Adv. Beautify the Complexion IN TEN DAYS Nadinola CREAM Taa Uaaaulea BeaatiSe By Thomaamd Guaranteed to remcrvo tan, freckles, pimples, liver-spots, etc. Ex treme cases. 20 days. Rids pores and tissues of impurities. Leaves the skin dear, soft, healthy. At leading toilet counters. If they haven't It, by mail, two sizes, 60c. and SI. 20. VA.TIONAL TOILET CO., PmHrn, 7am. Bold by gkidoura Drum- C BwBd etkes toilet counters. Removes Wrinkles and Refreshes Tired Faces As the skin tends to expand In warm w-eatner. causing; wrlnklea to form, a good astringent-tonic lotion should be used these days. Dissolve an ounce of pure powdered saxollte in a half pint of witch hazel. Bathe the face in this and see how quickly the wrinkles and furrows will disappear and how much younger you will look! There's nothing better for sagging cheeks or double chin', or for enlarged pores. Use. this simple lotion during the heat of the day and you will find it wonderfully refreshing. You will lose that wilty. tired look. The Ingredients of course are per fectly harmless. Be sure to ask the drug gist for powdered saxollte. Adv. HERE, at last, is an absolute and "guaranteed natural remedy for 'dandruff, eczema, falling hair, itching or irritated scalp, dry, oily, faded, split or brittle hair. VHAIR-Bitters is the remedy that has accom plished -such remarkable results under the most severe tests. Earl i.. Val Bracht of 614 Title Guarantee Bldg., Los Angeles, writes: "I'll say it does the work. Have now no sign of dandruff or falling hair. - HAIR-Bitters contains no alcohol nor injurious drugs. It works with the greatest rapidity; it can be used with perfect safety on the tiniest infant, and it is guaranteed to give relief. Applied by-leading barbers and hair-dressers. Sold at all drug stores, $2 and $3 the bottle, or, write to Beriault Mfg. Co., 1104-14 Broadway, Seattle, U. S. A. MOTa Tonic hufd REMEBT Eczema,Dandruif and other' ScalpDisease A REM COY Wt. rUJC KAI 9CMP tOUJO Absolutely New Method for Superfluous Hair Sure Way to Remove Roots and All : Goodbye to depilatories. the electric needle and the - razor! - Here at last Is a method that removes superfluous h&lfM lessly, quickly. . Nothing iike it ever heard of before. . t If you'd like to try this woitderbil proc ess. Just get a stick of pheiactie from your druggist, follow the simple instruc tions and with your own eyes see the hair roots come out!. See how- perfectly smooth and hair-free your skin will be. Phelactine is non -irritating, odorless, and so harmless you could eat ltl Adv, Concerning a Beautiful Complexion (and an Unusual Powder) Culture, personality, dress, all contribute to that undefinable thing called beauty but of all factors, the subtle charm of a beautiful complexion is easily first. Have a complexion that invites the most critical gaze a skin radiantly beautiful in sunlight or under the glare of bright, artificial light. Win the admiration that only a complexion which bespeaks the bloom of youth can t8 CARMEN , COMPLEXION POWDER Jts final touch imparts to the most lovely natural complexion an added Bubtle charm and gives even rough skins a velvety smoothness that chal- iciigea close inspection. White, Pink, Flesh, Cream and the Exquisite New CARMEN BR UNETTE Shade 50 Cents Everywhere TrSo I Off Cat "P" new Bhde Carmen Bra net t " has proved so popular we knew' you would like to try it fend 12 cents to cover postage and packing and we'll send you the handy purse size box con. tainina; two or three weeks supply and a mirror. Or we'll end any other shade preferred. 'Th Finmi Touek" . StaUord-Mlller Co., St. Louis. Mo. t'j
