THE SUNDAY OltEGOtflAN, PORTLAND, NOVEMBER 14, 1920 .
6
NO OBJECTION MADE TO BLOUSE FOR OFFICE
WEAR PROVIDED IT IS NOT TRANSPARENT
Demure Little Black and White Frock Is Just Sort of Apparel for Woman Who Has Own Little Shop.
Evening Costume of Rose and Silver Is Charming.
I until dissolved. Add the quince and
cook 15 or 20 minutes or until of the
j color and consistency of thick honey.
' Store like jelly- In small glasses
covered with parafine..
LEBANON, Or.f Oct. 1, 1920. My Dear
MUe Tingle: SI17 I also request a recipe
for a real old EnjHsh pork pie T Also could
you tell me how the coffee cake served at
one of the large hotels In Portland is
made? Thanking you C. S.
V 'rvk' '4:f
OtC f r'M jV f r f
I i f ' 'I - f? I
r: : i $r vf j
'Vers; A- it", """X. . .-' . 0 " ' . 0Sb
THERE s no objection to a pretty
and becoming blouse in an office j
provided it is not transpar-
nt Diouse. xhe picturea diousb
(2608) is In good taste; its dark brown
Keorgette fabric harmonizing with a
klrt of brown tricotine. The blouse
s richly embroidered, but the em
broidery is in soft tones that do not
attract the eye strikingly. The skirt
is a very good model, pleated at the
sides and with straight, flat panels at
back and front. The graceful geor
Sette blouse is mounted over a lining
of flesh tinted chiffon which gives
body to the transparent outer fabrio
without affecting its grace.
A demure little black ard white
fock that is oh so ohic! The sort
of frock for a. successful business
woman who has her own exclusive
little hat shop, or luxuriously fur
nlshed home-decorating business
rooms. . The frock (3515) i3 of black
satin with narrow ruffles of white
lace outlining slashed, turned back
panels on the skirt.- Above the sash,
wool daisies are embroidered on the
black satin skirt and the collar and i
cuffs are of handkerchief linen frilled
with narrow white lace.. Naturally
ahe would wear ribbon-tied French
slippers with. a. little Frenchified
frock like this.
Kvery young man who works up
to a position of responsibility in a
business institution expects to Have
evening clothes ready for -the busi
ness banquets he will certainly have
to attend. And the business woman
Is now taking her place beside the
business man on such occasions. A
very pretty evening gown will be th
proper thing, and naturally she wil
choose one that can be worn at other
social affairs. Charming, for a young
woman, is this evening costume (4527)
which has a bodice of rose and silver
brocade above a girlish dancing skirt
of ruffle-trimmed rose net. Silt er
ribbons add a sparkling touch.
. -y-m ' cyrs-
ft
PORTLAND, Or.. Nov.- 2. Will you
kindly g-tve me a recipe for a banana
pu&ding: made with sponge drops- and
whipped cream? Thanking you In advance,
MRS. M. D.
T30SSIBL.T the following is what
X you want, though your descrip
tion is rather vague. . Write again if
It was another type of pudding that
you had in mind. S
Banana pudding Twelve sponge
drops, or lady fingers, or small, fin
ger-shaped slices of stale sponge
cake, five or six bananas (according
to size), two cups whipped cream,
about one-quarter cup powdered su
gar, one tablespoon lemon juice, one-
half teaspoon vanilla or a few drops
of lemon extract. Arrange the cake.
bananas (sliced and sprinkled " with
lemon juice) and whipped cream
(sweetened and flavored to taste) in
alternate layers in a large serving
bowl or in individual dessert glasses,
having a layer of cream on top. If
deeired, garnish with a preserved
cherry, a bit of red jelly or red fruit
paste or a few chopped nuts. Chill
thoroughly and serve cold. .
If it is desired to use less cream,
make one or one and a half cups thick
soft custard and use that in 'the
under layers, reserving the cream for
the top. Some . makers spread
little red jelly on the sponge drops or
lady fingers.
Following is a recipe for . canned
red peppers sent by a correspondent
(Mrs. C. M. S ).
Canned red peppers (Mrs. C M. S.)
ne peck sweet rea peppers, one
1 1
s S-
'
; '''4. ; ;
If 1 A 7? V;v
. . - mmm0
stem and remove seeds. tram the pep
pens. . Place in boiling salted water
two minutes,' then plunge into cold
water.,' Drain and pack into pint or
half pint "jars. Boil-the sugar and
vinegar together, fill up the jars to
overflowing and seal at once.
Mrs. C.'D. T. ' sends the following
recipe for dill pickles for winter use.
1 ' Dill ' pickles ' for- winterOne - hun
dred mectium-size cucumbers, either
fresh or brined earlier in the season.
If fresh lay in salt water over night;
t 1 I n . V. .
vim j " . t - - ; ' 1' t wuv a . vtiucu, 'n j iu ( iimu water oyer"
Q.uart vinegar, two cups sugar.' Wash', night to. freshen. Drain and place in
cans with dill and if available a few
cherry leaves. Put a small red pepper,
one or two tablespoons mustard seed
and one' or two tablespoons horse
radish Into each jar. Make a brine
by boiling two cups salt with ten
quarts water. Cool and add . one
quart vinegar. Then pour .over the
cucumbers and seal at once. '
EUGENE,- Or., Oct. 88. Kindly rive a
recipe for quince honey. , MRS. B.
Quince honey Pare and grate five
large quinces.. .. Dissolve four, pounds
sugar in one pint water and cook
I hope my other correspondent who
asked for English pork pie will .see
the following recipe, 'given to me In
England by a famous pork pie
maker.
The amounts given below will make
a small pie;, the larger pies, some of
tthem as much as 18 Inches in dia
meter and 8 or 10 inches high, being
difficult to bake under ordinary do
mestic conditions and requiring a good
deal of skill and practice in manip
ulation. Small individual pork pies
are easily made.
English pork pie (small size) One
pound lean . pork, 1 pig's foot
(cleaned), pepper, salt, powdered sage
to tastet with teaspoon each ground
mace and cloves (or more or less to
taster For paste 8V4 ounces flour
(about 2 cups) measvred after once
sifting, with the addition of two extra
level tablespoons, 5 level tablespoons
lard, 4 teaspoon . salt, Vi teaspoon
baking powder, about Vi cup milk or
water. Put the cut-up pig's foot Into
a pan with- the pork bones (if any)
and one cup water. Boil rapidly to
make a -strong gmatinous stock, add
ing water as K boils away. The stock
must make a jelly when cold. Chop
the lean pork, work It together with
the hands so as to mix in the season
ing evenly. Sift the flour, salt and
baking powder together. Heat the
lard until melted, with cup milk or
water. This should be hot enough to
melt the lard, but not boiling. Make
a hole in the middle of the flour and ,
pour in the lard and liquid to make
smooth medium stiff dough that
leaves the bowl clean. A few drops
more liquid may be required as flour
varies. Cut off about one-fifth of the
crust for the lid arjd .keep warm (on
the lid of the stock pot) while shap
ing the pie. Mould the remainder
round a' two-quart glass jar or tin of
suitable size, being careful not to have
too thick a crust at the bottom and to
have the sides of even thickness. Put
the prepared meat into the moulded
crust, so that it fills the crust.
shaping as Easily" as possible. Pat
ing a bit of paste for decorating if
liked, brush the edges with milk or
water, press together"' and scallop
neatly all round. Cut small leaves or
stars or fancy shapes from any crust
reserved for this purpose. Brush the
whole pie with beaten egg and milk.
Apply the fancy shapes and brush
again. Make a hole in the top of the
pie for escape of steam and decorate
the edge of this with a twist of paste
or a wreath of pastry leaves, brush
ing them, of course, with a mixture
of beaten egg and milk. It is a pretty
good plan to mold the pie on a bak
ing shest or inverted toaklng pan so
as to have no. trouble in transferring
it to the ven. Bake 1H to 2 hours
(according to thickness) in a rather
slow oven. ' When baked, put a funnel
in the center hole and fill up with
strong, w: rm (but not boiling) stock
from .the - feet and bones, nicely
strained and seasoned with salt and
pepper to taste. Some makers cook
a slice or two of onion in the stock.
Let cool and serve cold, rather in thin
slices, cutting from the center. There
should be solid meat in the middle of
the slice surrounded first by about
-lnch clear Jelly, then by short, ten
der crust. Be careful not to use fat
meat or the pie will be too rich and
very greasy. N
Veal and ham pies (sometimes
called Melton Nowbury pies) are sim
ilarly made, but with a mixture of
three or four Darts veal to one nart
ham Instead of pork. Slices of hard
boiled egg are sometimes put into veal
and ham pies.
I have never eaten coffee cake at
the hotel to which you refer,
therefore, I have no idea of the kind
you mean and as there are so many
varieties of coffee cake possible
can-not "guess" a recipe for you. The
best plan would be to apply to the
manager or chef and ask whether
the particular - recipe you want can
be purchased.
PORTLAND. Or.. Oct. 29. Dear Miss
Tingle: . I have- followed your directions
given in The Oregonlan about two or three
years ago for making chocolate creams
with good success In the main. I should
be grateful for instructions in regard to
the soft fonamnt for putting into molds.
Also what proportion of karo syrup will
equal a given quantity of glucose 1 Also
how to use fresh fruits as centers of fon
dant. I have heard that it is done, but
have not succeeded in doing it. 1 hope 1
am not asking too much. MRS. S. B.
If possible I will give, later, a spe
cial article on candy making. In the
meantime I would advise you against
trying to use fresh fruits, as choco
late or fondant- centers. They sound
good, but I have never met any (made
by either professional or amateur)
that seemed worth while. Nor do I
think you are likely to be successful
with the moulded chocolates under
ordinary domestic conditions.
Karo syrup is glucose, of one kind.
other kinds of commercial glucose
vary in thickness, and -you will have
to judge for yourself the correspond
ing amounts, by the relative thick
nesses. This can be approximately
estimated by adding measured
amounts of water to any sample of
commercial glucose .until you have
the desired karo consistency. If you
have been using very thick glucose in
a recipe you can then estimate how
much less water- you will need in
substituting for It any given amount
of karo. Or if your recipe calls for
karo yon can use the thick oommer
cial glucose with a -corresponding
amount of water. Don't attempt
large batches until you are sure of
your results. - t- . ,
CANBT. Or.. Nor. 4. Dear Miss Tingle:
Kindly give a recipe for fruit cake. One
that improve with age. Can one use
prunes In place of currants with the rais
ins 7 Tnanmng you ior same.
MRS. W. H. N.
In a separate column (either in this
issue or next Sundajrs, for I never
can be quite sure of the date of print
ing of any particular article) you will
find a number of recipes for fruit
cakes of varying color and richness.
practically all of which Improve with
keeping, provided care is exercised
to keep them free from both mould
and dryness. The old plan was to
brush- or soak the surface with
brandy or rum, which acted as a
preservative and moistener; but now
the best plan eeems to be to bury the
cake in brown sugar, inspecting it
occasionally. I hope other- corre
spondents who asked for fruit cake
reciptes will find recipes to suit
them in the separate article men
tioned above. Cut - up prunes may
be used in fruit cakes if de
sired. Of course the flavor is
somewhat different - from that of
currents, but it is quite good. . Cut-up
dried figs, dates, peaches, apricots are
also used in some cakes. ' Dried or
candied cherries are very good. Can
died pineapple or candied apple gin
ger may be used if desired., as well
as horns canaiea orange or lemon
peeL
PORTLAND.' Or.. Oct. 22. 192. Dear
Miss Tingle: Will you please sendl mo a
recipe for a cocoanut custard pie? Thank
Ing you. . MRS. J. M. .
A recipe for a "cooked In the
crust" custard pie has been given in
this column since your letter was
written. I hope you saw it. All that
would, be necessary to convert it into
a cocoanut- custard pie would be to
sprinkle the top, before baking, with
Crated fresh, or dried cocoanut. Or
the top could be covered after baking
with whipped and sweetened cream,
flavored if desired, and sprinkled
with cocoanut.
. Another type of pie is made Vith
a cooked starchy custard, put into
previously baked pie shells and cov
ered with cocoanut or meringue and
cocoanut or with whipped cream and
cocoanut. I think a recipe for this
kind of .custard filling was given re
cently in connection with a banana
pie, but if this was the kind you had
in mind, and if you did not see the
recipe, please write again and I will
give it as soon as the "time limit"
hLS expired.
PORTLAND, Sept. St. Dear Mies Tin
gle: I am very much Interested la readinc
your column. Tou help so many. Perhaps
you could help me, too. Some years ago
I tasted some delicious spiced prunes
(whole) and also some spiced grapes,
but never have been able to find out how
they were made. They were kept in stone
Jars. I certainly would be thankful to
you if you could give me the recipes
through your column.
AXKIOTJS READER.
Following are some recipes for old
fashioned spiced prunes .-and- spiced
grapes. They may - be kept (with
care) In stone jars, but are safer and
better if put up In ordinary glass
cans:
'Old-fashioned spiced prunes.
If fresh prunes are used, wash, wipe
and prick over with a fruit docker
(made by running several darning
needles through a large cork. If
dried prunes are used soak In cold
water until swollen, then prick over.
Make a spiced vinegar syrup, allowing
V4 pound (1 cup) sugar to each pound
of fruit, and 1 cup vinegar to every
pound of sugar. For each gallon of
syrup thus made allow 1 tablespoon
alspice, tablespoon cloves ana z
tablespoons broken stick cinnamon
with a blade or two of mace and one
inch dry stem ginger. Tie the spices
in a loose cheese cloth bag and boll
in the vinegar 10 minutes. If pre
ferred 2 to 4 tablespoons commercial
mixed pickling spice" may be sub
stituted for the above, or the amount
and kind of spices changed to suit
personal taste. Simmer the prunes
in the vinegar ej-Tup a few at a time,
letting them become tender, but not
soft, and remove with a skimmer to
jars or crocks. Then pour the spiced
vinegas over them and let stand over
night. Next day drain off the syrup.
boil it down a little, and again pour
over the prunes, repeating this three
of four times or until- the prunes are
plump and rich looking and saturated
with syrup. Finally the syrup may
be boiled down to any desired rich
ness and the jars sealed while hot.
If a crock is used care should be
taken that no prunes show above the
syrup and the crock should be cov
ered to keep out insects. ir tne
prunes are put up In jars a little spice
from the bag may be put into eacn
Jar. unless the spicey flavor is al
ready quite strong enough. The spices
aid in preserving the fruit.
Spiced grapes Wash, pick over.
and stem the grapes, cook in a crock
in the oven, or in a double boiler, un
til the juice runs. The juice may be
drained off for jelly or bottled as
grape juice. Rub the pulp through
a sieve. To each p'nt of pulp allow 1
to 1 cups sugar (depending upon
how swet a relish is desired) and Vt
cup vinegar. With spices in about
the proportion given above, or morei
or less to taste. Whole spices tiea
loosely in a bag and removed after
cooking give a better color and a
clearer looking product; out 11 de
sired, powdered spices may be used,
addine- them cautiously. to taste
since they vary so much In strength.
Cook the mixture to the consistency
of grape marmalade, stirring well to
avoid burning, and store in BruaU
glasses like jelly
rXac Lace orfont Lace iiXgXl1
Vhat's in a Name? t !
The name "BON TON" ' ' v wfB '
. is trademarked and mfWIl 'ltl 9 fr$
Wans Good Style Kg Jl $X V j g)
' 'GOOD STYLE and jfTf' life m H Q!
ir n uslii nave maac life AW n V
Q ' ,BON TON corsets famous- B' ' fSl . -
fn To purchase a corset of an un (? ,5? J 1 n riS
U known name is a risk. Buy BOl V 1
jK jTON corsets whose name is known 3 tf- fl fcaj
0J - throughout the entire civilize'd, - ; fl 11
PCu world as the criterion of QUAL-4 ..- J - jj "
BID ITY, COMFORT and STYLE. Y Jfi& tf$ Q 1I
H Ask Your Dealer )'IJf lj
Iran A WONDER IN. . (j Q
11 n Corset Clasp corset boning., 1 jj H
it Jl . is TRADE MARKED. The name is trade marked. I pra
HSlj Doe not BREAK. Used exclusively in BON I 'Jc?
jC n does not PINCH, and TON corsets. Bone. j DC
JjjJ tivnyt STAYS FLAT. will outwear the corset VI' " I) jj
1I D ROYAL WORCESTER CORSET COMPANV3f-rttScarrTi'.'Wbrcester,lass. 11 Pj
U Branch Offices and Salesrooms, New York Chicago San Francisco Q jj
gllng festoons of chains and jewel-
set pendants. Of course, you cannot
see a knee bracelet unless its wearer
chooses to make the ornament obvi
ousby crossing her knees so that
the skirt "rides up" or by having the
skirt slashed so "that the sparkling
bracelet is revealed at- every step. It
in ti nt RtiniuiRAH tn Rhnw in itn n-
SDiced grapes No. 2 Another kind I tlmtv. but In 1ust-a. flash of brilliance
of relish is made by cooking whole I n0w and then.
grapes (or the l nompson . seeaiess
kind) or sultana raisins in a spiced
vinegar syrup made as in the recipe
for spiced prunes. The fresh grapes
will, of course, need less cooking
than the prunes. The pickle made
with- sultanas is very acceptable and
can be made at any time.
Knee Bracelets and Ankle
- Watches Latest Fads.
Women in Paris are also sporting
ankle watches, the timepiece mounted
on a ribbon which clasps around the
ankle. The watch is set on the outer
side and when milady desires to know
the hour, she bends her knee and
brings her foot up backword, glanc
ing down over her shoulder at the
lifted ankle a rather graceful and
piquant attitude provided she has
good eyesight and does not have to
lift the watch too high.
Trade "With Philippines 5 Millions.
MANILA, P. I. Of the total value
of gods Imported into the Philippine
islands during the month of August,
1920, amounting to $10,242,000. one
half came from the United States. Im
ports from Japan were second in
point of value, the total being $1,900.-000.
Fashion Goes to Extremes la Two
Kxageratlons for Women.
FASHION always shows a tendency
toward exaggeration after the
strict simplicity of war time' It is
natural reaction ' and by and by I
styles get back to normal. The latest
form of1 exaggeration Is the knee
bracelet which is not new at all, but
revival from dlrectoire days when
feminine dress went to extremes
which far surpassed the present ex
tremes in fashion.
The knee bracelet Is made of metal I
ribbon with dangling ornaments in
the way of metal tissue . flowers or
fruit; or of linked-chains with dan-
Comnexion
t i
Fl-k
If
.'
Delicate! soft - anrf n-
la the complexion aided by
Nadine Face Powder
This exquisite beautlficr 1m
ert an Indefinable charm
charm and to-reUneae
which ondure throughout
the day and linger la the
memory.
Its eoolneaa la ren-ashlng.
no is cannox Harm tne tan
dereat akin. j
Boia in Ita green bos at
leading toilet count ero or by
mall eoc.
NATIONAX, TOILET CO
PARIS. TBNN,
U. S. A.
Women of refinement who seek a
natural-effect po w-der, appreciate
ed Feather
Complexion
Powd e r
It has distindHve and exclu
sive transparent and adher
ing qualities and a delightful
fragrance. 50c a box.
Tkb
RemuxerCo.
3 W. 17th St,
NcwYock
Sold in H
CM Dm Stores
and by other
rood drugruts
nd department '
stores
Eold by Skidmore Drug Co- and other
tenet counters.
Combing: Won't Rid .
Hair of Dandruff
11
Appear At Your
Best Instantly
If yon receive a sodden
caller or an unexpected in
vitation you can feci con
fident of always arpearta-t
at your best. In but a few
moments it renders to your
skin a wonderfully pure,
soft ' complexion that is
beyond comaarlion.
iMelaiaaawa-iaxaBaaamaaBMa-aa-aaaaa hmJ
The only sure way to get rid of dan
druff is to dissolve it. then you de
stroy it entirely. To do this, get about
four ounces of ordinary liquid arvon;
apply it at night when retiring; use
enough to-moisten the scalp and rub
it in gently with the finger tips.
Do this tonight, and by morning
most, if not all, of your dandruff will
'be gone, and three or four more ap
plications will completely dissolve
I and entirely destroy every single sign
and trace or it. no matter how much
dandruff you may have
Tou will find. too. that all Itching
and digging of the scalp will stop at
once, ana your nair wm os iiurry, lus
trous, glossy, silky and soft and look
and feel a hundred times better.
You can get liquid arvon at any
drug store. It Is .inexpensive and
never (aUa to do. the worjt. Adv,
cite mm. J-tei iim qitea ife
iiHi; te m&sMM
Concerning a Beautiful
CoVflpleXlOn and anUnusual Powder)
Culture, personality, dress, all contribute to that undefinable thin-r
called beauty but of all factors, the subtle charm of a beautiful complexion
is easily first.
Have a complexion that invites the most critical craze a skin radiantly
beautiful in sunlight or under the glare of bright, artificial light. Win tha
admiration that only a complexion which bespeaks the bloom of youth can
CARMEN
COMPLEXION
POWDER
Its final touch imparts to the most lovely natural complexion an added
subtle charm and (rives even rough skins a velvety smoothness that chal
lenges close inspection.
White, Pink, Flesh, Cream and the Exquisite
New CARMEN BRUNETTE Shade
50 Cents Everywhere
I Of f Of The new shade Carmen Brunette
I I I CI I vV llcl hu proved so popular we know
you would like to try it. Send 12 cents to cover poatsffe and
packing and we'll aend you the handy purae aiza box con
taining; two or three weeks' supply and a mirror. Or we'll
send any other shade preferred.
Staxlord-Mlllcr Co.. St. Louis. Mo,
'Thm Finml ToacA"
Rheumatic Joints
Rub Pain Right Out Try This!
-aaSS-ax-x-axeas-San. MB
HQ
Rheumatism is "pain only." Not one
case in fifty requires internal treat
ment. Stop drugging! Rub soothing,
penetrating "St. Jacobs Oil" directly
into j-our sore,- stiff Joints and mus
cles and relief comes Instantly. "St.
Jacobs Oil" Is a harmless rheuma
tism cure which never disappoints
and cannot burn or discolor the skin.
JLiimber up! Quit complainics! Get
a small trial bottle of old-time "St.
Jacobs Oil" at any drug store and in
just a moment you'll be free from
rheumatic pain, soreness and stiff
ness. Don't suffer! Relief and a cure
await you. "St. Jacobs Oil" has cured
millions of rheumatism sufferers in
the last half century, and is just as
good for sciatica, neuralgia, lumbago,
backache, sprains ' and swellings.
Adv.