The Sunday Oregonian. (Portland, Ore.) 1881-current, August 01, 1920, SECTION FIVE, Image 63

The Sunday Oregonian., August 01, 1920, SECTION FIVE, Page 5, Image 63

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Newspaper Page TextFHK rftTXDAT OREGOXIAX. PORTLAND. AUGUST 1, 1920 RAGE OF PARIS IS LINEN DRESSES WITH PRETTY EMBROIDERY FOR EVENING WEAR Such Costumes Are Worn at Formal Restaurant Affairs Drapery of Bodice Especially Graceful and There Is a Big Sash Hemmed by Hand. ! I I . ; ' -fl V Tr4V - " f'l I t - i7 rlmV1 Hill ' " -1 Cr f-l -!l J' iJ '7 St;.?f, Villi'' - !- f 1 It r - I t-ilr ----- i a, iil 1 4. V I 4n V ' 1 1 1 norms 8Ym,0 crs,A VM ti:;i: Z :W fTtk Pt $A A ' 1 ;it 4.1 -",-"cjf v?5 Llr y. - v' 1 ' ! ' 4 p v -a "tf I : u MfetN - - 'If h , ' -'f 11 -1 v I ,l I r t - y I : t. v . ' 1 t ' s ' ; - ' N ' I i - . " 4 f v " j cumbers by brining: and finish as in the tour pickles griven above. KoKene. Or., July 1. Will rou kindly Clve at your convenience directions for cmnnlnp string aeans and sweet com. Thankins you in advance. MRS. S. ) Canned Greoji Beans. Use only very young:, tender and perfectly fresh beans. Wash, string: and cut into pieces. Tiny beans, so small that they need only to be "topped and tailed." are delicious for canning; if lave your own garden and abun dance of beans. Beans so young and tender are not to be had In the mar ket. Blanch & to 10 minutes, ac cording: to thickness, plunging; Into cold water and quickly out again after the minute of boiling. Pack Into jars, not too Mghtly. add 1 tea spoon salt per quart and fill with boiling; water. Adjust the lids not quite tight. Bet In a waahboiler on a rack, with water one inch above the top of the jars, and boll 120 minutes, oounting from when boiling actually began. In a pressure cooker, with IS to It pounds pressure, 40 minutes' sterilization would probably be enough. For very thick beans boil 140 or ISO minutes. Remove and tighten the lids, and Invert to cool. Wrapping in paper for storage helps to retain the good color. Canned Corn. Corn must be fresh ly gathered or it 'a likely to "flat sour." It should be in age "just be tween the milk and the dough." Do not attempt to can corn that is too mature. Blanch 6 to 10 minutes, cut the grains from the cob with a sharp knife, and pack at once into a jar. Add 1 teaspoon salt to each quart jar, and fill up at once with boiling water. Adjust the lid and set in hot water at once. Do not fill the jars quite full with corn as it swells in cooking. Leave about one inch at the top of the jar. Prepare only one jar at a time if you are working alone, as there should be no delay in any of the above proc esses. The best plan is for two peo ple to work together in canning corn. One cutting the corn from the cob, the other packing it into the jars. Mave the hot water in the boiler one inch above the tops of the jars, and boil three hours, counting from when boiling actually . begins. Remove, tighten lids and Invert to Cool. A "cheesy" 'appearance in canned corn Indicates that it was too mature for canning. THIS dainty dinlng-out frock (629) for a summer evening has the apron drapery that is so much fancied now and a pleated ruffle on the apron, of course! The frock is made of orange colored chiffon and the girdle is of silver ribbon, the flat sashbow at' the back balanced by a cluster of nasturtiums in front. A touch of smart contrast Is given to this orange costume by the hat streamer ends that fall gracefully over the frock. Paris is daft over linen dresses this summer and the sheer handker chief linens, beautifully embroidered, are worn at formal restaurant affairs In the evening. This frock, (1685) of palest blue handkerchief linen elaborately hand-embroidered on waist and overskirt in white, ap pllqued discs and rings of eyelet em broidered white linen being incor porated with the pattern. The dra pery of the bodice Is especially graceful and there is a big sash of the material, hemmed by hand. Very simple frorks may be given good deal of style by the addition small tailored bows placed in lad- d. effect, each bow set on a tuck of equal width. This frock (1647) of tucked voile Is simplicity itself, but t Is made smart and individual by the trimming of ribbon bows the palest pink satin ribbon having been used. A sash of the ribbon has a bow of the same size, placed exactly in line with the bows on bodice and tunic PORTLAND, Or., July 12. Win yon kindly rive a recipe for a rea.1 dark fruit CAkft: also for sour and sweet pickles. Thanking you in advance. MRS. D. C..E. DARK FRUIT CAKE One-half cup shortening, H cup dark brown sugar, i cup seeded raisins (washed, dried and cut in pieces), H cup currants or seedless raisins. H cup mixed candied peel cut very small. ries or pitted cut-up prunes, cup nut meats. cup molasses, H cup coffee, 2 eggs, 2 cups flour, tea spoon soda. H teaspoon salt, 1 tea spoon cinnamon. teaspoon mace or nutmeg, H teaspoon cloves, H tea spoon allspice, 1 teaspoon grated orange or lemon rind. Put into a pan the prepared fruit. sugar, shortening, molasses and cof fee. Bring to boiling point, then cool. When cool, but not quite cold, beat in the spices and the egg yolks. Then fold in alternately the stiff-beaten egK whites and the flour, sifted with the salt and soda. Place in a pan lined with two . folds of greased paper. Uake about 95 minutes, or m hours (depending upon thickness) in a very moderate oven. In some cases It Is advantageous to cover the cage pan with an inverted pan of the same slse during the first half of the baking Sour Cucumber Vickies Have the cucumbers perfectly fresh and of even sire. Wash and scrub; put Into a jar nd sprinkle with salt, using 1 cup Bait for 1 peck cucumbers, or place in a brine to float an egg. Next day drain from the brine and pack into Jars, placing one Bmall nlckling pep per In each Jar. with a few mixed pickling- spices if liken. Heat vinegar Portland, Or., June 2T. Will you kindly give me a recipe for a'. candy made with honey and not so very much sugar. Would like also a recipe for filled cookies with a nut and raisin filling-, and for a nice. flaky pie crust that La rather rich. Thank ing you in advance. MRS. B. B. P. I hope the following is the kind of candy you want. If syou meant "honey nougat," made with eggs, nuts and candled fruits, please write again. Honey candy 1 cup strained honey. 1 cup light brown sugar, teaspoon salt, cup water, cup cream and 2 tablespoons butter (or 4 tablespoons butter and 3 tablespoons water it no cream is available), V teaspoon cream of tartar. Flavoring if desired. Boil together the sugar, honey, hi cup water and creaen of tartar to the nara eau. xnen aau tne oaiiar and cream (or butter and water) a little at a time and boil again to the very hard ball, practically to the crack." Pour Into an oiled square tin and mark In squares before it is quite cold. Wrap each square in waxed paper. Roughly chopped walnuts or blanched almonds or blanched roasted peanuts or cocoanut may be added in I any preferred quantity, when the candy is poured into the tin. Killed coekles 1 cup sugar, 2-3 cup butter (or H cup crisco), 1 egg. cup sweet or sour milk or cream, V& teaspoon salt, 1 teaspoon vanilla extract or a little grated orange or lemon rind, about 314 cups flour (measured after once sifting) to make a light rolling dough. If sweet milk Is used, sift l'i level tablespoons baking powder with the flour. If sour milk, buttermilk or whey (from cottage cheese) is used. sift H teaspoon soda with the flour and use only 3 teaspoons baking powder, cream the sugar and short ening, add gradually the egg, well beaten, the milk and the flour (sifted rlth the leavening as described above) to make a light rolling dough. to the board you will have heavy. greasy or tough pastry, no matter whose recipe you use. If you lack skill in this, you would probably find it wise to take a few lessons, either at the "girls' school of trades'" or from some friend who makes fine pastry. Pastry should be baked in a quick oven and should be delicately browned, not white and flavorless. July H. I would like a reeipo for a spinach soofflee. also a good cheese souf flee that does not fall easily, and for molasses drop cookies. Thanking you. MRS. f. Ja. M. The "upstanding" of a souffle is more a matter of skill in baking than of recipe. The souffle must be set In hot water and baked carefuly until the middle is firm. Leave in the oven little longer than seems neces sary" and serve at once. Spinach Souffle Two tablespoons butter- or bacon fat, two tablespoons flour one-half to one teaspoon salt. few gratings or nutmeg or a lew grains of mace, if liked; half cup of milk, one cup spinach puree, three eggs. Melt the butter or bacon fat. add the flour and stir well: add the milk cold and stir until the sauce is thick. Remove from the fire and beat in one cup -epinach pnree made from one pound fresh spinach, cooked and pressed through a sieve or passed through the food chopper. Beat in the egg yolks, then fold in the stiff beaten egg whites and turn into a buttered souffle dish. Set on fold of paper In a pan of boiling water and place In the oven. Bake until firm In the center. Serve as a luncheon or supper dish, with or without cream sauce or tomato sauce, or fine dry grated cheese. Dehydrated spinach makes a good puree or souffle when fresh spinach cannot be obtained. Cheese Souffle Two tablespoons butter or other shortening, two table spoons flour, one-quarter teaspoon mustard, one-quarter teaspoon papri ca or a few ferains of cayenne. If pre ferred; one-half teaspoon salt (or more or less to suit personal taste and the strength or mildness of the cheese), one-half cup milk, one-half pound cheese, grated or cut in small pieces or put through the food chop per. If this last method is used, put a bit of bread in after the cheese, so that no cheese is wasted In cleaning the machine. The bread does no harm in the souffle. Make a sauce as In tne above recipe and beat in the cheese, then the erg yolks and finally the stiff-beaten egg whites. Bake as suggested above. Be sure it is firm before taking from the oven. Drop Molasses Cookies One-half cup shortening, two-thirds cup boil Ing water, two cups molasses (or one cup molasses and one cup karo stirred with one teaspoon cream 'of tartar, if a milder flavor is liked), two tea spoons soda, one tablespoon ginger, one teaspoon salt, -one teaspoon cin namon, flour to make a heavy drop batter. One cup cut-up raisins and one cup cut-up nuts may be added before the flour if desired. Put the butter and molasses Into the hot water. Then beat in the other In gredients. Drop from a spoon on i greased cookie sheet, having the "drops rar apart, as they spread considerably. If nb fruit or nuts be used in the mixture, one-half almond or a bit of walnut may be placed on cop of each, just before putting Into the oven. Bake in a rather slow oven. Keep closely covered In a tin. If desired, honey may -be used in place of molasses. Add one well-beaten egg and use two or three tablespoons less water. Honey cookies keep well and are particularly delicious and "different" if flavored with powdered caraomom. PORTtAJTD, Or., July SO. Will you please tell me how to keep pimentos from going mouldy? Usually when I open a can we need only a part of the contents and the rest of the pimentos nearly always spoil before I can use them. Can yon give me a recipe, for a cake filling made with cooked bananas? Thanking you. MRS. C. E. Pimentos will keep for two weeks or more in a cool place Car longer In a refrigerator) If they are taken from the can and put Into a large jelly glass or small glass jar and completely covejred with salad OIL A little of the pimento may then be used as needed for decoration or fla- Turn out about one-third of the-voring. The oil excludes the air and with 2 or 3 tablespoons mixed pick ling spices to each quart vinegar. Pour over the cucumbers, filling the Jars to overflpwing, and seal at once. The jars should be sterilised as for canning fruit. , w If a brighter green color Is wanted, put vine leaves over and under the washed cucumbers la a crock, make a brine to float an egg, heat it to boiling point and pour it over the pickles. Next day drain and finish in vinegar as above. For sweet pickles add sugar to taste to the pickling vinegar and flavor by sprinkling mustard-seed pieces of horseradish, ginger root and green and red peppers through the cans, borne makers use a few tiny pieces of bay Jea'f. Prepare the cu- dough at a time on a lightly-floured board, roll very thin, taking great pains to roll lightly and to avoid hav ing the dough stick to the board. Cut out and spread one-half of .the cookies with the filling, covering with the remaining cookies and pressing the edges neatly together. Place on well greased tins and bake in a moderate oven about 15 minutes. Another method is to roll out the dough in a square sheet and spread one-half with the filling, folding the rest of the sheet over the filling, pressing lightly with the rolling pin and then cutting into round shapes, diamonds or "fingers" as preferred. "Fingers" or squares have the advan tage of leaving no "trimmings" to re-roll or otherwise dispose of. Filling for cookies 1 cup chopped raisins, dates or figs (or a mixture of these fruits), enp chopped nut meats, cup light brown sugar, 1 tablespoon flour, cup water, rich milk or cream, 1 tablespoon butter (may be melted unless water is used in place of cream), a few drops or ange or lemon Juice if desired. Mix the sugar, flour and raisins, add the water and raise to boiling point stlr rng well. When thickened, add the other ingredients and cool before using in the cookies. A little mixed spice may be added If liked. Filled cookies may also be made in "turnover" shape, using larger "rounds" or squares, putting the fill ing in the middle, turning over half the cookie and pressing the edges to gether. Rather stiff rich lemon cake filling or "lemon honey," with or without a few raisins or nuts, makes a good Cookie filling. Flakey Pie Crust. For each cup of flour allow E to 7 level tablespoons shortening, according to the kind of shortening used and the richness of pastry desired. The smaller quantity is safer if CrisCo is used, the larger lor butter, lard or mixed shortening. For each cup flour allow also one- third teaspoon salt and one-third tea spoon baking powder with 2V4 to 4 tablespoons cold water. The amount of water required to make the dough varies with the kind of flour used. the weather and the skill of the maker. In general, add the water cautiously and use only just enough to barely hold the paste together. Too much water is one cause of tough pastry. If regular pastry flour is not available modify the bread flour by substituting 1 or 2 tablespoons corn starch for 1 or 2 tablespoons flour in each cup of flour used. Sift the flour, alt and baking powder and out in one-half of the shortening. Mix to a dough, using as little water as pos sible and handling as lightly as pos sible (to prevent a tough overworked dough). The dough should leave the mixing bowl clean. Toss on a floured board and roll out lightly into a square sheet,' Spread or dot one-half of the sheet with part of the remain ing shortening (creaming it a little it it is so stiff as to make holes in the dough in spreading, or shaving it into thin shreds if It Is very firm and well chilled). Fold the unepread dough over this and spread or dot half of the surface with part of the remaining shortening, fold and repeat. Then gently pat and roll out the dough into a long even strip. Fold this strip in three, turn half round (so that the open edges are facing jou) and roll out and fold once more. Then roll out for pies or tarts. Success in making flaky or puff pastry depends more on "knack" and skill in manipulation than upon recipes or exact proportions. If you are not "handy with, the rolling pin," and if your dough is allowed to stick when It has served this useful pur pose may still be used in salads. 1 hope the following is what you want: Banana Filling (Cooked). One cup banana pulp, cup sugar, juice of lemon (or part lemon and part pine apple juice), 1 tablespoon butter. Pass the banana through a potato ricer and sprinkle at once with the sugar and lemon to prevent discoloration. Cook until thick in a double boiler and spread (with or without nuts) between layers of cake or use instead of Jelly In a Jelly rolL Another vari ation is secured by beating 1 egg yolk into the cooked mixture and then combining this with one stiff-beaten egg white beaten glossy with 2 table spoons sugar. A little orange Juice may De used it desired Latsct Fashion Hints). Very narrow black velvet ribbon la used to draw up the shirred tops of little net vestees or modesties that are worn with surplice bodices.- The velvet ribbon goes through a tiny casing and is tied In a bow at the center, ends and loops falling over the vestee. i Black organdy frocks have these little vestees of white net. with collar of embroidered white net and pleated frills of the net in the elbow sleeves. EASY TO DARKEN YOURJM HAIR You Can Bring; Back Color and Lustre With Sage Tea and Sulphur. When you darken your hair with Sage Tea and Sulphur, no one can tell, because it's done so naturally, so evenly. Preparing this mixture. though, at home is muasy and trou blesome. At little cost you can buy at any drug store tne reaay-to-use prep aration, improved by the addition of other Ingredients called "Wyeth's Sage and Sulphur Compound." Tou just dampen a sponge or sort Drush with it and draw this through your hair. taking one small strand at a time. By morning all gray hair disappears, and, after another application or two, your hair becomes beautifully darkened. a-lossy and luxuriant. Oray, faded hair, though no dis grace. Is a sign of old age. and as we all desire a youthful and attractive appearance, get busy at once with Wyeth's Sage and Sulphur Compound and look years younger. Adv. 0Mmm '"ss ' iisjBssjt' 0 '3ibJ ' 3)ff G? firths? IStffltet OOBffmff YOU can use HAiR-Bitters, the guaranteed remedy, with per fect assurance on the scalp of the tiniest baby. HAIR-B itters contains no alcohol no poison of any kind. It is a natural remedy producing the most remarkable beneficial results on even the most severe cases of scalp-eczema, dandruff, ! scurf, falling hair and other scalp ailments. ' Right here in this city there are scores of people ready and willing to testify to the great worth of HAIR-Bitters. It is a delight to use but is not to be confused with ordinary hair-dressings. HAIR-Bitters . is a real remedy. 1 If baby -or older children suffer from itch ing rcalp, scurf, rash, etc., apply HAIR-Bitters as directed on the bottle. After a few applica tions you will be a friend of HAIR-Bitters for life. Sold by all druggists at $2 and $3 the bottle-. If your dealer is out of it write direct to Beriault Mfg. Co., 1104-14 Broadway, Seattle, U. S. A. : "'" ' ll I ssasaataMa - " 1 -STIr ." SIS Stf ill """""""" V-i, llfll I I I III ri "II i L ' " - J( Cool Linen Togs Worn by Very Small Lads. Tunic la Slasked About Six Incbes Dowa Front. RATHER a pleasing change from the eternal middy suit and the high-wrasted Oliver Twist model, which has attained such popularity in the last two summers, is a new cos tume for the very small lad. The little suit is of cool linen and comes in white and in various colors trimmed with white and the white trimmings are exceedingly effective. The short, crisply creased breeches have two large white covered buttons at the outer seam and the buttons are placed horizontally Instead of ver- tically. The tunic is slashed about six iches down the front and fastens with white buttons and white straps over a flap of the linen. And a wide, square white collar turns back from the neck. The three-quarter sleeves have inverted pleats down the outer side and the pleats are caught together with buttons and straps. One of these little suits is of brown linen, with collar, straps and covered buttons of white linen. With a brown milan hat, white socks and white but toned shoes the wee laddie is delightfully- smart. t At the grand prix races at Long champs last week the beautiful queen of Roumanla. was a center of interest and attention She wore a Paris frock of filmy lace and a hat of white straw trimmed with pink roses. This delectable costume was accompanied by a parasol of rose pink taffeta. NERVOUS PROSTRATION Mrs. J. Chris tman Proved That Lydia E. Pinkham's Vegetable Compound is a Remedy for this Trouble. Binghamton, N. Y. "I was in m very nervous condition for over a year. c , - no light on any thing, could not work and could not hare any one to see me. Doc tor's medicine drd not help me and Lydia E. Pink ham's Vegetable 1 Compound was recommended. I took it and am now well. I recommend it to all afflicted with nervous prostration.".. Mrs. J. Chitstkah, 193 Oak Street, Binghamton, New York. The success of Lydia E. Pinkham's Vegetable Compound, made from roots and herbs, is unparalleled. It may be naed with perfect confidence by women who suffer from nervous pros tration, displacements, inflammation, ulceration, irregularities, periodic pains, backache, bearing-down feeling, flatulency, indigestion and dizziness. Lydia E. Pinkham's Vegetable Com pound is the standard remedy for female ills. " If there are any complications about which you need advice. WTite in con fidence to Lydia E. Pink bam Medicine) Co., Lynn, Mass. TOP f II Beautiful Women of Society, during the past seventy years have relied upon it for their distin- uished appearance. The refined, pearly e complexion it rs Instantly, is 1 the source of ing comment. m .lAininiiVi i. .rV Yin - ,. I Why A SHAC Wafer For FOR QUICK RELIEF If yon have a headache, you. want 0 b rid of it im tixi ahorlct posMikl nm. A tablet must firat break op ba, for it can dtaaoWa. after being akea into th stomach. With a SHAC wafar you fas? oak it ia water lor a moment and wallow it. Almoti aa aoon aa a SHAC wafer awallowed ita eoa mta are Uoerated to atari aa tkctx way thtaufh the ayatern. Thai ia one reaaon for 5HAC for the SHAC wafer and u'a aood one SHAC ta a Headache wafer for the relief of headaches, atck. bil kmb, nervoue or hysterical; alee a relief m neuralgia. At Drt Sim. E3esr Hair ..Growth i' After HAIR GROWN ON MR. BRITTAIN'S BALD HEAD BY INDIANS MYSTERIOUS HAIR .GROWER My bead at th top and back vas absolutely feald. The scalp lru shiny. Aa expert said that as he thonpht the hair roots were extinct, and there was no hope of my eer having a new hair growth. Yet now, at an ace over 66, I have a luxuriant growth of soft, strong, lustrous bairl No trace of baldness. The pieturea ahowa here are from, my photographs. Indians' Secret of Hair Growth From recent photo. At a) time when I had become dtsconrared at trying various hair lotions, tonics, speciali&ta treatments, etc, I came across, in my travels, s Cherokee Indian "medicine man who had aa , elixir that he asseverated would prow my bair. 1 Althonrh I had but little faith. I rave it a triaL To my amazement a light fuzz soon appeared. It developed, day by day, into a healthy growth, and ere lone my hair vaa aa proline aa in my youthful days. That I wts astonished and happy is tx pressing my state of mind mildly. Obviously, the hair roots had not been dead, but were dormant in X negotiated for and came into possession of the principle for -preparing this mysterious elixir, now called Kotalko, and later had Phot when botU That my own hair growth was permanent has been amply proved. Many men and Women, also children, fcavo reported satisfactory results from Kotalko. . How YOU May Grow YOUR Hair ifv honest belief is that hair roots rarely die even when . the hair falls out through dandruff, fever, excessive dryness or ether disorders. 1 nave been uia oy experts that often when hair falls out the roota become imbedded within the scalp, covered by hard skin, so that they remain for a time like balbs or seeds in a bottle which will grow when fertilized. ' Shampoos (which contain alkalis) and hair lotions which contain alcohol are enemies to the hair, as they dry it, making St brittle. Kotalko eontaina those elements of nature which give new vitality to the scalp and hair. i SOLD BY Owl Drnir -.. Weod nrd Clark ml Co., A. tV. Allen. . W. HaU Brook Irug Co., Gra don ft Coeliler, I.svne Davis lrug C Mat tliieu Drug Co., R. II. Schwartz. Stipe. Fos ter. Bverler. fabian- Iafttf ev 9oy Brag (Mrs . tvtfywnsre in AisWtca PROVE FOR YOURSELF Get a 1ox of -the rennin, Kotalko a a reliable "rnerlsf" a tSOO.OO GUAKAHTEB wit saca box. A small testing bos of KotaJlcat (with, tsatimanial.. tf 1 nif d. ofatainMi bv ni- JnC U cents, silver or stamps, to mjr address below. For women's hairt JOHN HART BRITTAIN, Station J, New York City FIFTH JWENUE TRUSSES A poor fitting truss by not properly holding ruptnre is dan gerous and worse than no trass at all. Anyone can sell a truss, but it tajces an expert truss fitter to fit one. We specialize in fit ting tresses, guaranteeing satis faction in every instance. The Seeley Spermatic Shield Truss is the best, usually closing the open ing in ten days. . Send for illus trated circular and measuring blank. Alstt AMssalsal Svpportera. Elewtls Stocatlmca. Saonider Brans, eta. Laue-DavisDrugCo. TRUSS EXPERTS Drpt. 3, Id and Tarn hill Sis.. Portland. Oregon Oar Store Closed Sundays nrm venue.: