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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Sept. 12, 1920)
THE SUNDAY OREGONIAX, PORTLAND. SEPTEMBER 12, 1920 POIRET SUIT FOR AUTUMN; WITH PLEATED INSERTS IN SKIRT, HAS PLEASING EFFECT Cape Coat Has Roll Collar Faced With Yellow and White Cloth and Cape Is Embroidered With Yellow Wool and Flat Yellow Beads. " I I i t fi ! ill l ' V ? " .:-oAM.-v.:.x.v---gt f $ -M g .3 S 1 . v ? v -wvwv xk - j fc a v ' i f 'f - ' Wivasxv::5S8' ft- Jf (? f V-S ' -nyW- :----SSi5j F fc-.-t J :S- -: : ' V " ' - - .. . :4y W-! : $ F s, . 5 "::: V ' : xszg I I v , J , T I " - a -3s I. ii s v f -i-25 IS1 ! V Kvi- XT? jP&ri j; NO POIRET model is ever unin teresting; styles from this house are full of individuality and color. Here (2296) is a Toiret suit for autumn, the material navy blue tricotine with pleated inserts in the narrow skirt, giving a draped ef-J feet at the hips. The cape coat has a roll collar faced with yellow and white cloth and the cape is embroid ered "with yellow wool and flat yellow beads. There lsiobvious French style and distinction in this graceful suit (2292) one of Jenny's most likable models for autumn and Jenny is always likable, her creations never fail . to rlr.sse feminine fancy. This dainty utt is built of pale gray and black wool velour, the black tunic closely stitched in gray and the upper part of the garment slashed and inset with stitched motifs of the black velour. .piack fur bands trim tunic and'flar ipg sleeve, and very novel is the fur oke which fastens at the back below the tall, draped collar. Parts favors cape coats more than America does Just now, for most of the French top coats have deep capes while American models show only cape collars. This stunning coat 2279 from Madeline et Madeleine has a square cape, quite short in front, but falling to the ksees in the back. The coat is a very handsome : model of blue duvetyn with wide bands of rale .gray duvetyn braided In blue. The wrap-sleeve, merging into the coat is graceful, in combina tion with the lines of the cape. PORTLAND. Or., June 29. Will you kindly give a recipe for a carmel bread pudding, usirfg about three cups of bread? Thanking you in advance. MRS. A. F. I HOPE the following will suit you. It makes a rather large pudding, but a bread pudding too stiff with crumbs Is the Kind that has made the name of bread pudding unpopular. Caramel bread pudding Three cups dry sifted bread . crumbs, one quart hot milk, one cup sugar, two eggs, three or four tablespoons butter, half teaspoon salt, half easpoxn vanilla. Put the sugar into a nan with one fpurth cup water and . cook until slightly carameled. or light brown. Then dissolve in the hot milk, add the butter and pour over the crumbs. Iet these, soak until fully swollen, then add the eggs (very well beaten with the salt) and the flavoring: or, if preferred, the egg whites may be saved to use for a meringue on top of the pudding. In such case it would be better 'to use at least one extra egg yolk. Pour the mixture into a well-greased baking dish and bake until just firm in the center. Over baking may make It. curdled and watery. Garnish with a meringue, if desired, but it is best made without a meringue and served with whipped cream. If you have ready-made, car amel syrup, it is only nece'ssary to sweeten the pudding to taste and fla vor it with the syrup'. CASTLE BOCK. Waitl., June 29. 1020. Dear Mia Tingle: Will you kindly give me a recipe for Boaton brown bread; also one for bean sausage; also bran curry with vegetable? Also for macaroni with w-hlte sauce, hard egs and grated cheese and for cur ried macearoni with vegetables. If it is not asking too much may I have a custard and also nut and fruit cake fill ing, calling for .one-half cup of sugar? - Most of these are recipes you promised me In The Oregonlan of April iw Thanking you very much for these favors. MRS. M. Z. I think recipes for brown bread and bean sausage have been printed since your letter was received. How ever. I will suggest below some lightly different recipes from those previously given. Will you kindly woi .-i ,, 4-. wt 1 i ... T&w fV tl t! "W ' i :; h 'x ill "4 1 ? it" -x j r 2296 One xzrcfe S?ttAz'r2? jijt.Xr2r2? write again and let me know Just what kind of custard you want rich or plain,; with or without starchy material; baked, steamed or "soft boiled," or thin custard for 'sauce? Then I shall be glad to grtfe you a suitable recipe. Boston brown bread One cup corn meal, one cud rye flour, one cup gra ham flour, three-fourths cup mo lasses, one teaspoon, salt, 1 level teaspoons soda, two cups thick sour milk. ' Sift the dry ingredients tor gethev make a "well" in the middle, .pour in the molasses and the milk, mixing gradually to a drop batter. The exact amount of milk may vary slightly. Turn into a well-greased tin or lard pail, having it not more than two- thirds full. Put on a well-fitting li and steam 3 hours. For a richer mixture add one or two tablespoons melted shortening. If the full flavor of molasses is no liked, use one-half cup sugar or more or less to suit personal taste, with half cup molasses. Use sweet milk and add teaspoons cream of tar tar. If desired, a few raisins (quarte to hall cup) may be stirred into th natter, me raisins add to the nour ishment and flavor (but also to the cost) and help, to. keep the, bread moist. Bean sausage Boil the beans thor oughly (any bean may be used but red beans give a more "meaty" ap pearance)', until- soft enough to rub. through a sieve or to be pulped through the food chopper. To each pint of bean pulp add two-thirds cup sifted dry bread crumbs (brown or white),, one teaspoon salt, or more or less to taste, one-eighth - teaspoon pepper (oY more if liked), one tea spoon finely powdered sage (or other preferred herbal seasoning), one ta blespoon finely chopped parsley (if liked), two tablespoons finely chopped nions, two tablespoons each brown sugar (or one teaspoon molasses) and lemon juice or vinegar, one-eighth easpopn mace, one-sixteenth tea spoon cloves, four tablespoons bacon fat (or other shortening), one egg. If the mixture is too thin (the beans vary in moisture) add a few more crumbs. : The consistency should be about that of a heavy drop batter or thin ough. The flavoring and seasoning may of course be modified in any way esired to suit personal taste. Rubbing a cut clove of garlic over the inside surface of the mixing bowl gives, a wienerlsh !ort of tang. Put the mixture into muslin casings ' into round tins and steam 1 to 2 hours, accordmg to thickness. When, cold, slice, roll in flour and fry; or serve cold with salad; or use for sandwich filling. A little .tomato or mushroom cat sup Is a very good addition to the mixture. Curried beans with vegetables. Chop fine one medium-sized onion and fry until yellow and very slightly browned in S or 4 tablespoons bacon fat. or lard, or salad oil, or vegetable shortening. Then add 1 tart apple, pared, and chopped. Cook until this is tender, then add curry powder ne, two or more teaspoons, accord ing to taste. Usually a mild curry is most popular in America, but some of he oriental curries are fiery hot. Use only the best imported 'English, curry powder. The domestic brands usually have too much cayenne and turmeric nd not' enough of the less used In ian spiees, so that they taste very hot, but are lacking in fine flavor. Add also 3 tablespoons f lour, stir all together, then add V cups meat stock, or vegetable stock or water (vegetable stok being best), and stir until it thickens. Then add 1V cups cooked beans arm IVi cups cold cooked mixed veg etables (such as carrots, celery, pota toes, peas, string beans, corn, green peppers, cauliflower),- cut into small dices. Tomatoes and beets are not gen erally used in curry, as the flavors and colors do not harmonize with those of the curry powder. Small amounts of cold ' cooked vegetables may be acceptably, used in this way, A few seedless raisins may be added if liked. Add a little more stock if the mixture is too stiff. Season to taste with salt, sugar, lemon and uice or vinegar. This curry should be spicy and rather hot with faint hints of sweetness, acidity and onions. Simmer until heated through, then serve with boiled rice and chutney. Other curry accompaniments (usual ly offered on a round platter with several compartments) are (1) fresh shredded cocoanut, (2) chopped roasted monds, or peanuts. (3) chopped hard boiled egg, (4) shreds of dried fish (Bombay, duck), (6) shreds of onion fried like Saratoga potatoes in deep fat. (6) India relish or chow-chow or both, (7) pickled walnuts. All or any of these may be offered but the invariable accompaniment is dry boiled rice (every grain separate) and' almost invariably some variety oi chutney. Curried macaroni. Make as above, but substitute cold boiled macaroni (cut into one ancb pieces) for the cooked beans- Macaroni with white sauce and cheese. These. Ingredients may be combined in any desired proportions or form, to suit personal taste. Here are -several varieties out of many. . No. 1. Arrange in a buttered bak ng dish alternate layers of cooked and drained macaroni, grated - dry cheese (any preferred variety ,thin white sauce, and either chopped or sliced hard-boiled eggs. Have the top layer of white sauce, and cover with a mixture of buttered crumbs and dry grated cheese. If the macaroni, eggs and white sauce are all hot when put together, their united heat may be enough to melt the cheese. In this case it will only be necessary to brown the top (under the gas broiler) before serving. But if the materials are not hot, or if no gas broiler is available, bake In a moderate oven until thoroughly heat ed through and nicely "browned on top. Another way Mix 1 ' cup white sauce (freshly made) with ifa cup grated cheese (or more, according to personal taste and the "strength" of the cheese) and 2 cups freshly boiled and drained macaroni, season with salt, pepper and lemon juice. Put Into a hot bowl or" vegetable dish or hot platter, pour a little more white sauce (or mixed cheese and white sauce) around it or over it and gar nish with chopped parsley and hard boiled eggs, cut into eight, length wise. Serve' at once as a main dish for luncheon or supper. Another way To two cups freshly boiled and drained macaroni add about 2-3 cup whtte sauce and 1 cup grated cheese; stir over the fire until the cheese is melted, season to taste with It, pepper and, if liked, a few drops of plain or flavored vinegar (such as onion or cucumber, or chile vinegar or lemon juice. The exact amount of sauce varies a little. Serve on slices of buttered toast with two hard-boiled eggs as garnish. These may be simply sliced or quartered and laid on top of the macaroni with a little chopped parsley or grated dry cheese or they may be chopped and added to 1 cup white sauce (with or withou one ior more tablespoons of - tomato catsup), this egg sauce being poured around the slices of toast, or the whites may be chopped and added to the macaroni while the yolks are rubbed through a sieve over the top of the mixture, as n "eggs a la goldenrod." From these suggestions you can probably evolve for yourself other va ' ' II Notwithstanding that there are many dif- JCSs g 15?? f ferentkindsofhoeesupporterawebelieve S jgS: none has won such an enviable repute- v non for quality and service or given so much ' i ik fijt ' - satisfaction to mothers and children as the ; ux In t HOSE SUPPORTER f A V KIN! F.-i - Why Because the webbing of fresh live ; IP t' rubber feels better and wears longer. f JlV ;-A M I i r J V Because it is the only hose supporter f- if - M I j t j V." equipped with that exclusive feature the tx -i ". K wf The All Rubber S&W I Tvjfei?!V6sorgFrostCo.,BBston ttj I Wl Oblong Button f- V srSTli w k? "X"lS"ipff n . ci- l- t TSkrvIviiSi"? Hose Supporters for fJl SS Prevent Slipping Jtj. .'-TXrCt Women.Mi.ae. and Ifij Vo? n(l Ruthless 'i3yv--"- Children and th To wash men's silk shirts Wash separately not with any other gar ments. Use one tablespoonful of Lux to a gallon of water. Whisk into a thick lather in very hot water and add cold water until the suds are lukewarm. Squeeze the suds through the garment. Do not rub. Rinse in three lukewarm waters. Roll in a towel to dry. While still damp, press with a warm iron, on a well-padded board. Pongee should be ironed when entirely dry. Cepsrrightad wo, by riations to suit your taste and con venience. Fruit and nut cake filling 1 cup stoned raisings or figs, or dates, or prunes, or a mixture of nut meats, li cup sugar, H cup water, lemon Juice to laste. Chop the nuts, not too fine. Put the washed, dried and seeded fruit through a food chopper. Next put the fruit into a pan with the water and boil two or three minutes. until the sugar is dissolved, then add the sugar and one tetspoon lemon juice or more, according to per sonal taste, andt boll two or three minutes until the sugar is dissolved and the whole of a ."jammy" ron Eistency: then beat up with a wooden spoon, add the nuts, and spread be tween layers of cake. A slightly different consistency may be obtained by adding 1 teaspoon baking powder to the hot mixture while beating it. PORTLAND, Or.. Sept. 6. My Dear Mlf Tingle. Will you kindly give me, through The Sunday Oregonlan, the recipe for the standing "pork pies" as made in England, and oblige. MRS. F. H. C. It is many years since I made Eng lish pork pies, or saw a recipe for them, and I do not feel that I dare trust my memory without reference to an old family cook book. At the moment this is impossible, for I am writing this reply in Japan and my cook book Is in Oregon, but 1 will give you a" real traditional re cipe. . Possibly some reader also may have a good English recipe and be willing to share it. Late I ashJon Notes. Excellent is a new silk stocking with a garter top that extends down far enough to accommodate' all lengths of garter. Short women usual ly have to rip the garters off their new corsets and make every garter shorter and sewing on these garters is no easy job. And most, stockings, especially those of better grade, are so long on the short woman that garter clasps must be put through the The secret of laundering men's silk shirts Do them just the way you do your own blouses IT is sending silk shirts to a laundry and getting them back faded, lusterless and pulled out of shape that makes them expensive! , But now there is such a wonderful, economical way to ' care for these cool, comfortable shirts. Never let- them be worn more than a day, and after every wearing drop them into a bowlful of foamy Lux! The same delicate suds you use for your own nice 'things! Wash them repeatedly in Lux it can not wear the fabric They will be just as soft and lustrous at the end of the season as at the beginning I A few of them are all he needs, for you can have one fresh and clean for him in no time. You can get Lux from your grocer, druggist or de partment store. Lever Bros. Co., Cambridge, Mass.' There's silk below the reinforced top a sure way to make unsightly "runs" in the stocking. So all women, probably, will be glad to welcome the new hose, with a good deep garter top, six inches wide at the very least. Some of the summer bathing dresses are built like dance frocks, the waist supported on ribbon shoulder straps. A French bath ing suit of light blue satin has a waist of this sort, well below the arm pits at back and sides and pointing upward at the front to meet a neck lace of red beads that seems to be the sole support of the bodice. Rows of scarlet silk cord trim the skirt, the edge of the bodice and a long scarf, made of blue satin and worn with the suit during the sun bath on the sand. Beautiful Eyes The eyes respond more readily to consistent care than does the skin. All society women and actresses bathe the eyes as regularly as they brush the teeth. For keeping the eyes bright and giving them that sparkle and brilliancy which is so desirable, high class beauty parlors and drug stores recommend simple witch hazel, cam phor, hydrastis, etc.. as mixed In La voptik eye wash. The witch hazel and camphor cleanse and soothe and Uie hydrastis and other Ingredients have remarkable tonic and - beautifying properties. Many use Lavopfik to re lieve dark rings and bloodshot eyes. Dainty eye cup FREE with each pack age. Skidmore Drug Co. and ail lead ing druggists. Adv. It Is Easy to Lose an Unsightly Complexion Have you ever exclaimed a you beheld your complexion in the mirror, "If I only could tear off this old skin!" And, do you know you can do that very thing? Not to actually remove the entire skin alb of a sudden; that would be too heroic a method, and painful, too. The worn out cuticle comes off in such tiny particles, and so gradually, it doesn't hurt a bit. Little by little the beautiful complexion underneath comes forth. Marvelous! No matter how muddy, rough, blotchy or freckled your complexion, you can surely discard it by this simple process. Just get an ounce of ordinary mercolized wax at your druggist's, apply nightly like cold cream., washing H off mornings. The re sult will be truly marvelous. Wrinkles can be goiten rid of by an equally simple method. By dissolving an ounce of pure powdered saxolite in a half pint of witch hazel and bathing your face in the solution, every line will completely disappear. First the finer lines, finally even the deep crows feet. Adv. Remove Those Hairs Roots and All! (Absolutely w Method) The new way to remove disfiguring growths of superfluous hair, root and all, will astonish and delight you. You never eaw or heard of anything like it before. It is not a depilatory and not electrical. You simply get a stink of phelactine from your druggist and follow the easy direc tions at home. In a few seconds you have removed the offending hairs, rants and all. With your own eyes you see the roots come right out. Phelactine is ab solutely harmless, non-poibonous and. per fectly odorless. Adv .tffiVtfri. nothing so good for fine sils as Lux Beauty's Ambition To Kid the Face of Pimples and Such Blemishes Is a Step Toward Life's Chief Accomplishment, One of the most aRgravatlnsr condi tions to any woman is the presence of nimD.es and such blemishes. Her am bitions are first a home, then children and then her appearance. One of the greatest blessings ahe can have is a fine, fair skin on face, neck and arms. Tho use of Stuart's Calcium Wafers now and then for the blood cond ition makes this possible. Women are great sufferers from skin disorders and hence their complexions are marred because of this fact. Stuart's Calcium Wafers erlve you a complexion that rivals the ideals of an artist to produce. By acting upon the skin and blood they thus contribute a more beautiful complexion. Get a 60-cent box of these wonder ful wafers from any druggist any where. Adv. To Keep Hair Curly, Wavy and Beautiful Here is how your hair can be curled nicety, easily and harmlessly. Before do ing it up, apply a little liquid silmerlne with a clean tooth brush. In three hours you will have just the prettiest curls and waves and they will look and feel so natural you'll never think of doing with out sllmerine thereafter. Tou won't be troubled any more with hair stringing around your face with burnt, uneven ends, nor with that dull, dead appearance. The hair will remain in curl ever so long. Any druggist can of course supply you with liquid silmerlne. and a few ounces will last you a long time. It is neither sticky nor greasy, and is really a delight ful thing to ue. It is doubly useful be cause of also serving as a beneficial dress ing for the hair. Adv. 11RM t Nieht Morning eepVbur EVes Clean - Cleor M anny U4W ' ' '- ' V-'v X - IS mm KM K HAS NO PAIN NOW What Lydia E. Pinkham's Vegetable Compound Did for Mrs. Warner. Onalaska, Wis. "Every month T tad such pains in my back and lower fart ot stomach could not lie in bed. I suffered so it seemed as though I would die and I was no regular either. I suffered for year and was unfit to do my housework, could only wash dishes once in a. while. I read an adver tisement of what Lydia E. Pinkham's Vegetable Compound had done for other women and decided to try it. I surely did wonders for me. I have no pains now and I can do my house work without any trouble at alL I will always praise your medicine as I do not believe there is a doctor than; can do as much good in female weak ness, and you may use these facts as a, testimonial." Mrs. Lester- E- Wab KEB, R. 1, Box 69, Onalaska, Wis. The reason women write such letters) to the Lydia E. Pinkham Medicine Co. and tell their friends howthey are help ed is that Lydia E. Pinkham's Vege table Compound has brought health and happiness into their lives. Freed from their, illness they want to pass the good news along to other suffering women that they also may be relieved. BeauTify the Complexion1 iff TEN DATS ' Nadinola CREAM Tba Uacqnalcd BeaotSe CIacf and EnJonmd By Thoommdm Guaranteed to remova tan, freckles, pimples, liver-spots, etc. Ex treme cases 29 davs. Rids pores anfl tissues of impurities. Leaves the skin clear, soft, healthy. At leading toilet counters. If they haven't it, by mail, two sizes, 60c and $1.20. UA.T1QNAL TOILET CO.. Pari. Ttmm. Sold by Skidmore Drus Co., and other toilet counters- ;6EAR OIL for HAIR AN INDIAN'S SECRET One of the potent ImredKmul ot Kotalks for ins hair U genuine oeor U. There are otfasr sctlTe lnsredienLa not found in any other hair prepara tion. Kotalko has aucceeded In many cases of baldness. Tailing nair ants and raff wbn ewr other hair lotion or tmat mem baa pro-ed f utile. 300 Guarantee. Ama lnx results In cases considered hopeless. Yt el sever saw a bald Indian 1 Why becom or remain oeldT If you ran crow rulrt If others hav obtained a flew crowth of haT conquered dandruff, or stopped falling hair throurh Kotalko. irl tn nnt f Get a box of KOTALKO at any busy drui store: or "end 10 cents, silrer or stamps, for &OCHLU WlUl PBOOT BOX of Kotalko to J. 2L Brittaia. Inc Station F, New York, N. 1
