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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Jan. 16, 1921)
1 THE SUNDAY OltEGONIAX, PORTLAND, JANUARY 10, 1921 7, MUFFIED THROATS AND GAUZE-COVERED ANKLES NOTED IN WINTER'S COSTUMES Wraps and iarfs Are Being Worn With Medium Weight Suita Gray Is Popular Color for Stockings and Top-heavy Effect of Muffling Turs and Ballroom Footwear la Noted. mind, please write -J fit i1 Hft f .V . . V , f r If k. X' j.'. . k ' i. Mr- r .A t I- V v . v V- : v: M I a - vv ?! I n P- ;i ! rM m 1 ) -W'(WKjS 5"7J" Tffiif Site JfocX- 177 Win fjiujfrj777& cuzr 2 76 fur C?prlr- jVer& jvz 277 aez-z f: TIIET are al doing it mother, grandmothei and the girls wearing bt fur wrappings around neck andthoulders and ball room footwear o their feet. "What keeps them warf, goodness knows, but nobody seemsto have got pneu monia yet from t custom. Above the aial woman looks as though she were dissed for a sleigh ride muffled and aathed in the big pest furs she can 4furd. Below th waist she might b attired for dance; clinging, taiiring little skirt of soft Bilk, Htockii(s of gauze and dainty slippers witnaper-thin soles. Not only in New Yol city which Is always given credit r the most out rageous and bizarre ishions but i all the cities whert any pretense toward fashionable dtssins; is made, this craze for muff linif urs and danc lug slippers is evident Even in staid and sensible Boston. where women dress well but nevenconsDicuouslv. you see fur coats and dnctng slippers in company, no mattelhow cold th day! But then in Bostn they have a wonderful transit systq and you can ilvvays get home from avwhere with out stepping out of dooe and getting your feet et a woncrful convex ience when you are cakht far from home in your best clothej Craze Not Confined o Youth. Nobody expects girls p be careful about taking cold in tb ankles and very mother of a daupter expects to do more or less arguit about foot wear. Girls know nut life about the painful train of neuralfj; afflictions that are apt to follow iter in life, because continued chilli of the an kles has struck in to vlu organs and caused a complication of Is. And no body can tell the girl Mo wants to wear party slippers throuh the street on a January night anyting. Youth has to learn for itself aninobody can hope to ward off from it te stern les sons that must be leame4hrough ex perience. But the curioi thing this year is that it Is not thebolish girls alone who follow the bshion for muffled throats and balliom ankles. Mother and even grandbther have fallen into line; and if It had not been proved that womarran do al most anything and not cath cold, one would tremble for the ouiome. Short Skirts Respotible. Of course the extremelyfhort skirt of the season Is to blati for this fashion of ballroom footnar in the street. Slippers and silk slckings do look so much prettier wli a very short frock than high bots of any sort. There is something ungainly and grenadier-like in thewery tall boot of laced style, met by fekirt just .over the knee. It looks alright for hunting or fishing, but it Icks for mality and elegance for oksions of importance. Buttoned bootismart as they are and approved as tly are by Madame Mode for formal -ccasions, cannot be made high enoug to meet the very short skirts withoi looking a wee bit like leggings. Sof one in sists vpoa havixg a erkirt shfter than the top oi a buttoned boot pp. there is no alternative but slipprs. And with dainty slippers must jo dainty silk hose. Women who are a bit tified of sciatica, inflammation of e intes tines and worse ills will i glad to know that the fashion ofjhe very short skirt which demands fppers in the street is doomed. Aliady Pa risiennes are wearing loor skirts and the best-dressd worn in New York those who closely llow the best models of Paris skirts that just cover rather tall buttoned boot-a 14-button model is preferred. Sut boots are quite as graceful as slipirs. and one can have them as th;-soled and French-heeled as one incies. The cloth top fits ankle andnstep like a glove. The moment skin come down to meet the boot top t's ridiculous fashion for dancing sliters on win ter pavements will pat Short skirts and ballrom footwear are another matter indo'S. The fash ion is exceedingly pretf and makes -ae affecting tV top of a women look ten years younger than they are, and young women look lik'e little girls. And nobody can have a word to say about catching cold or ac quiring peritonitis. May the dainty slippers and still daintier stockings with skirts short enough to display them endure in fashion's fancy for months to come! Though undoubt edly, when longer skirts come in for the street indoor frocks will lengthen, too. Lanvin is doing her best to es tablish second empire styles in Paris she has made some engaging cos tumes of the period for theater per formances of the winter and it may be next year we shall all be wearing skirts to the ankle and spreading over a square yard of pavement and- tiny fur tippets around our throats. There is never much use in worrying seri ously over a fashion fashions change J too rapidly these days. Lightweight Salts Possible. . Woman has taken advantage of the big furs now in style to "get along" with her fall suit through the cold weather. You see many a tailored suit of lightweight serge or trlcotlne with nothing inside its jacket but a silk lining; but its wearer is warm as toast because of her fur shoulder cape or short wrap. One of these fur wraps is really too warm over padded and interlined jacket of wool velour or bolivia; and perhaps the combination of fur capelet and au tumn suit explains why some of the department stores are so melancholy in their assertions that women are not buying as they should this year. The truth is that most women were so aggravated and exasperated by the terrible prices of last year that they cannot repress a wicked and gleeful chuckle over the present discourage ment of their enemies, the price makers of wearable. It will take an era of astonishing bargains to get most women back to a sweet-tempered spirit about buying clothes. i ne iur wraps and capelets are worn also with afternoon frock when one is not going far out of doors. And, after all, a thin silk skirt cannot do much harm on a January day if one is muffled from neck to waist in furs than thin slippers and silk stockings do. At least, that seems to be the general idea. The dainty stage footwear of the winter has done much, probably, to establish this cus tom of ballroom slippers and stock ings on the street. The prettiest little slippers accompany the star's outdoor clothes, and the little ingenue, dressed for a call at the hero's business office, wears with her stunning tailormade and furs irresistible strap slippers of gray suede with gauzy gray silk stockings. And, by the by, gray is the color for silk stockings just now. ana gray shades rrora pearl to smoke. As long as milady's throat is warmly muffled she is sufficiently warm for ny weather protests milady! And if you call attention to her slippers ana suk stocKings she is sumrised. 'Why, I never catch cold in my feet!" she assures you. Ankles must be im mune from chill, from the way they are exposed to winter temperature; but fur wearables are snuggled and wrapped around necks and shoulders. If your neckpiece happens to be of gray squirrel as is this one (5159), of course you match it with gray silk stockings. These waist-length fur wraps are really very warm and many a woman is getting through the winter season very nicely with a smart fur wrap which she wears over her not-heavy autumn suit or over silk afternoon frocks. One never goes far out of oors in town there are always taxis. trolleys or jitneys and all these con- eyances are heated. The mink cape pictured (2764) accompanies a brown satin afternoon frock, brown velvet hat and brown satin afternoon frock. brown velvet hat and brown silk stockings with patent leather slippers. With gray costumes you affect gray Ilk stockings, with taupe costumes taupe stockings anything but black stockings if you'd be samtr. With this henna duvetyn suit (5075), touched at neck and sleeve edge with olinsky, she is wearing taupe stock ings and the foolish, adorable little hp ' l H V rtf h " . " ' , f - , -i ( -,, k . ! ' ' , I it i r v t : rji t . , - , i i V A --vl"--.r V:. ?' ' i r f lP I r v ' J - t ' . lsP Ik: A. - s ' . I ' i I 1 ' i I ! I 'sr-. rS,J be what you had 1 again. 1. Chocolate bread pudding 2 cups scalded milk. 1 cup stifted bread crumbs (or cup if very fine and dry) 1-3 cup sugar (or more or less to taste), 1 egg, teaspoon salt, a few grains cinnamon, 1 ounce un sweetened chocolate. 1 teaspoon va nilla. Soak the crumbs in 1 cups milk until fully swollen. Melt the chocolate over hot water, adding the sugar" and U cun milk to make a smooth paste. Add this to the soaked crumbs with the egg (beaten as for custard) and the other ingredients. Place in a well-buttered pudding dish, and bake in a moderate oven until set. S-rve hot with cream, whipped cream, "creamy" or "foamy" sauce, custard or marshmalldw sauce. If desired the pudding may be fin Ished with a meringue or with melted marshmallows, or with chopped nuts, The above mixture may also be used as a plain pie filling, being baked in a shell of shortcrust and served with or without a meringue or whipped cream on top. Another method of mixing Is to ielt the chocolate over hot water, dd a little milk and sugar to make a smooth paste, then add the remain ing milk. Heat to boiling point, pour over the crumbs and add the other In gredients. Finish as above. This method is sometimes convenient and the pudding made in this way takes a shorter time ti bake, Due -s a nine apt to be "mushy" in texture. More chocolate may be used If liked. Another method is to use a cups freshly cut H-inch cubes of stale bread without crust instead of using crumbs. Place these in a well-Dut-tered baking dish. Pour the cold chbnolate-custard mixture (made as In the first recipe), let stand until the cubes are fully soaked and swollen, then bake gently until set. For this method it is better to use j two eggs instead of one. I. Banana whip (cold) 3 meaium- slze bananas. -i cup sugar, from 1 teaspoon to 1 tablespoon lemon juice, according to taste, 4 pint whipping eream. I'ass tne Dananas mrousn tiotato ricer and cook in a double boiler with the sugar and lemon juice until smooth and "scalded. Cool and fold into the cream previously whlnned stiff. Chill and serve in tall glases with or without a garnisn of chopped nuts and a cherry. A few grains of salt will usually improve h fiovnr. Soma makers aaa aiso few rirnns of vanilla. This mixture also makes a good filling for layer cakes, jelly roil. tarts, cooked Die sneiis, or cases made of scooped-out sponge cases cup cakes, lady fingers or sugar wafers. It may also be used as fill ing fnr rrtim Duffs and ecla.rs. Prune or date whip One-third pound prunes or dates (weighed after helnc- washed, dried ana seuuoa. -n cud sugar. 1 teaspoon lemon juice, whites of 5 small or 4 large eggs. Soak the prepared fruits in barely enough water to cover. Cook in the same water until soft and beat BtYinnth or rn b through a s.rainer. aaa th sutrar and cook about 5 min utcs or until the mixture is about the consistency of marmalade. Com bine this lightly with the stiff-beaten egg whites, file in a uuucicu uan,"p dish, set in a pan of hot water, and bake slowly until firm in the center. The oven should not be hot enough to cause, the mixture to rise to any great extent or the whip will toughen nil fall when tanen irom me w.u Rorvo hot or coli with custard or whipped cream, or thin cream as pre ferred. If desired a few finely chopped nuts mav be added to the mixture or Used as a garnish. The whip may be baked in individual custard cups if preferred. Pineapple cornstarch pudding (white) One cup water, 1 cup pine apple juice, cup (4 level table spoons) corn starch, 1 tablespoon lemon Juice, cup sugar (or more or less according to taste and the sweetness of the pineapple Juice. H teaspoon salt. Whites of 3 eggs. Heat together cup of the water, tne sugar and the pineapple juice, aiix the cornstarch with remaining cup water, stirring until smooth. Pour the hot liquid on the starch mixture, return to the pan, raise to boiling point (stirring vigorously), then cook 20 minutes over hot water, cool slightly, then add the lemon juice and the egg whites (with the salt) beaten until stiff. Pour into a serving dish or Into serving glasses or into moulds waited with cold water. Serve hot or cold with custard or whipped cream or grated pineapple. If desired a little grated pineapple may be combined In the mixture. For a plainer pudding use only two; egg whites. For pineapple cornstarch cream pudding mane as aDove, oui use 1 cups rich -milk instead of the water and reduce proportionately the ount of pineapple juice. Have the milk thickened with the cornstarch before the pineapple juice and lemon juice are added, eo as to avoid cur dling. Serve with grate'd pineapple and juice. Pine apple cornstarch pudding (yellow) Make as above, but add well-beaten egg yolks to the mixture when the cornstarch is fully cooked Continue cooking over hot water until the yolks have thickened slightly and lost the 'raw" flavor. Then add the lemon juice, cool a little and com bine with either one or two stiff beaten egg whites and finish as above. Or use 1 egg white to com bine with the mixture, and to the other and two extra tablespoons sugar and a few drops vanilla, beat until glossy and use as garnish for the yellow mixture. In this case the egg white for thearnish should be beaten and combined with the sugar Just be fore serving. Use also a little grated pineapple for garnish Any of these pineapple mixtures may be used for cake or tart filling. It is sometimes convenient to make a little more than is needed for serving as a dessert and use what is left in the bowl as a "cream filling" for a layer cake, icing the top with a little quickly made confectioners' frosting or simply sifting confectioners' sugar over the top of the cake. These latter suggestions are in tended especially for the correspond ent who asked recently for cake fillings. I will try to answer her question more fully in a special arti cle later. HANDBAGS THESE DAYS EASILY BECOME WEE DRESSING TABLE All You Do Is Open Case, Trop It Up and, Presto, You Are Before Completely Equipped Vanity Shop. it i I h - a '-t 1 1 Sterna tb f I i s I- "i- ;r k rs - P I F x k v - - .jsa; 1 I i s 4 -J " , , 4 ' Sums, :4 H "i elf-Reducing CORSETS For Stout Women New Models! New Prices! OO They set a new standard Btaa of value for corsets These new Nemo models, are extremely low above the waist, with rubber inserts, but the proportions below the waist line are the same as the three most popular Self-Reducing Corsetj which have i. - firr-v :tv been worn by hundreds of thousands of stout women for many years. Thesewomen refuse to wear any other cor sets because the invaluable hy gienic features of Self-Reducing Corsets have benefited their health, reduced their , size and light ened their weight to a marked degree. Only the united effort of the manufacturer and retailer has made possible this Economy Sal of Nemo Nos. 620, 622 and 626 in all sizes at Sale in All Progressive Stores Nemo Hygienic-Fashion Institute, New York $ff 00 ij Baa THu, aresslng-table handbag: Is the thing: now marvelously conven ient you know! AH you have to do Is to open your handbag:, prop It up before you on a table or some other support, and presto, you are seated before' a completely equipped little dresser, your vanity appoint ments at hand! Two of the new handbags are pictured. One is curved in shape, the other oblong; and both are covered with handsome leather. The curved bag: is of rich blue stamped morocco and the oblone bag of dark seal grain leather. In the curved bag' the small mirror is set in the upright lid and the vanity belongines are stowed in pockets in the opposite lid. Between is a frame pocket for money. keys, etc. The oblong bag Is distinct ly a dressing case. It has a triple mirror the sides of which fold in ward into the lid 'of the bag when It is closed. In the lower part of this delightful little dressing case are the various vanity belongings and one can carry quite a supply. An envelope case for money is attached to the case by a fine metal chain. 1 pint water, 1 level tablespoon salt. 1 tablespoon brown sugar (or a little more if liked). 2 tabkspoons short ening, 1 fresh compressed yeast cake, softened in cup lukewarm water, 3 pints bread flour, entire wheat flour to knead. Scald the milk and' water, add the shortening, sugar and salt. Let cool to lukewarm, then add the softened yeast and sift in the bread flour. Beat well and let rise. Add entire wheat flour to knead until soft and elastic. Let rise. Shape and place In greased pans. Grease the top. Let rise again before baking in a moderate oven for 60 minutes. Bread may also be made as above omitting the second rising and shap ing directly after the kneading. It must, of course, rise in the pans be fore baking. A little more yeast may lie used in cold weather. Molasses may be used for sweetening If pre ferred. Use half the above amounts for a 'trial batch." and let me know if you have further trouble. The whole-wheat bread douph should be softer than ordinary bread, hence if all whole wheat flour Is used the mixture has to be beaten with a paddle Instead of kneaded by hand. In using a breadmlxer. of course, this difficulty does not arise, but thorough mixing and beating are still necessary. Pear Miss Tinule: Would you kindly give a recipe for chicken tamale. R. it. T. I. think a recipe for chicken tamale has been printed since your letter was written. If you did not see it, please write again and I will repeat it as sonn as possible. piece' &77c? 'of ' CourjT slippers that every woman finds quite warm enough, thank you! for Januarr weather. How they keep from taking pneumonia is a mystery.. The duve tyn suit is particularly smart with its embroidered skirt and flat vestee. PORTLAND, Or Jan. 3. Will yon kind ly give me recipes for the followinr des serts? (if (. nocoiaie oreaa pudding. (2) Banana whip. (S) Prune or date whip, baked. (4) Pineapple cornstarch PoCdinz Thanking; you for help received, as wall u (or this favor. MKj3. B. C. j. (SILVER CTTT. Idaho. Jan. 8. Dear Miss Tin!e: Have occasion to be at this piace this winter and have been appealed to to care lor a lady wbo Is not well; ex pect to live at hotel, so left all receipts at home. Will you pieafie. through The Ore- ronian, give me the butterlese-eggiess- milkiess cake recipe? Can you insert In the paper, at times, dessert receipts cafldng for no eggs J SILVER. r.efora I try to give you a recipe for the cake you want would you let me know whether you mean a cake without shortening when you say 'without butter?" I have recipes for cakes made without milk and eggs, and without milk and shortening, but I do not think I have one without milk, eggs and shortening, except a very plain mixture which is steamed, not baked (to avoid the toughness due to lack of shortening), and is tnrde by adding sugar and cocoa or chocolate to pancake flour. Possibly some reader may know of such a cake. Of course there are various plain "coffee-cake effects" that could be served in place of cake, and could be made without eggs or milk; but even in these a little shortening is cecessary to prevent toughness. For desserts without egg you might serve (1) plain or whipped pelatlne jellies, made with fruit Juice, with or without fruits; (2) Ba varian creams of various flavors might be used if not considered too rich; (3) junkets and blano manges could be made of various colors and HERE are a number of possible recipes for each of the dishes you name, so if the following: should not flavors. - As stiffening for the blanc j bread or a lighter, less dark one. The latter can be easily made by adding to the sponge as set for ordinary white bread enough whole wheat flour to make a heavy drop batter. Beat thoroughly. Add -one or two tablespoons of molasses for each loaf, if the flavor is liked, beating this into the sponge before adding the rest of the flour. After beating place the mixture in greased bread pans. Grease the top of the dough. Let rise to nearly double bulk and bake 45 to 60 minutes, according to the size of the loaf. If darker bread is liked add a little more molasses. If the molasses fla vor Is not liked use brown sugar in stead or omit the sweetening, as may a . . i.hi h. amenta hi a K) or . prererreo. Anotner metnoa is as .J . a H fruit rfnmnlinES orHfollOWS: anure wneat nreaa une pine miiK, manee vou could use not only m ut-ual cornstarch or -arrowroot, but also rice flour or potato flour or Irish moss; (4) creamy cereal puddings with or without fruit. Jelly or pre terves might be used. These wourd nclude rice, tapioca, sago, barley and farina puddings. (5) Combinations of sago or tapioca with apples, pine apple, raspberry or loganberry juice may also be made very attractive with the addition of a little cream. (ij) Various kinds of old-fashioned trutfles could be made with an egg- ess custard basis, combined witn jelly, or preserves or apple pulp, egg less cookie or cake crumbs and crearn. (7) A variety of simple steamed puddings of the gicger- brea baked or stea fruit shortcakes or cobblers. All these and others could be made without eggs; but, of course. I have no idea whether they would all be suitable for your patient. Let me know if you need recipes for any of the above types of dessert or whether the suggestion will be enough. Dear Miss Tingle: Could you please tell me how to make whole wheat bread so that it will not bo heavy t 1 use 8 cups of whole wheat flour. 5 cups of water, 8 yeast cakes, 214 table spoons salt, 6 tablespoons sugar. 2 table spoons shortening, and the bread is quite heavy, especially the bottom part of the loaf. Use bread mixer and do not knead. Of course I do not expect it to be as light as white bread, but I thought you could tell ma how to make It lighter than I do What temperature should oven be for baking? , I thank you for any suggestions you may De sole 10 give mo. iuno. The heavy etreak In your bread may be due to (1) lack of kneading or mixing, (2) lack of rising before baking, (3) wrong baking tempera ture. If you want lighter whole wheat bread you may find it desirable to use some ordinary bread flour in your mixture. Tou do not tell me wnetner you prefer a dark coarse whole wheat DARKEN GRAY HAIR, LOOK YOUNG, PRETTY Sage Tea and Sulphur Darkens So Naturally That No body Can Tell. iflli j zgiteP ill' r MAJll Wine? 4 WJmn C i&ccmui lima u, 1 1 iv.iAi The health? man ia the one who brinsrs with him the cheer and s:ood f ellowshir which makes him popular and welcome wherever he goes. If yon are not "in trim," if you Bre not full of vibrant energy, ba fair to yourself and look after your health today. Use P ymmiu eHappy If Endurance la Being Tried to the Limit Get a Box of ryramld Pile Suppositories If you are struggling with the pain and discomfort of itching, bleeding, protruding piles or hemor rhoida, go over to any drug store and get a 60 cent box of Pyramid Pile Suppositories. Take no substi tute. Relief should come so quickly you will wonder why anyone should continue to suffer the pain of such distressing condition, lor a irea trial package, send name and ad dress to Pyramid Drug Co.. tM Pyr amid Elds.. Marshall. Mica, Hair that loses Its color and luster, or when it fades, turns gray, dull and lifeless, is caused by a lack of sul phur in the hair. Our grandmother made up a mixture of Sage Tea and Sulphur to keep her locks dark and beautiful and thousands of women and men who value that even color. that beautiful dark shade of hair I which is eo attractive, use only this old-time recipe. Nowadays we get this famous mix ture improved by the . addition of I other Ingredients by asking at any drug store for a bottle TTrem's Sage and Sulphur Compound," which darkens the hair so naturally, eo evenly, that nobody can possibly tell it has been applied. You Just dampen a sponge or soit Drueh with it and draw this through your hair, taking I one small strand at a time. By morn ing the gray rhair disappears; but! what delights the ladies with Wy- eth s Sage and bulphur Compound is that, besides beautifully darkening the hair after a few applications, it also brings back the gloss and luster and gives it an appearance of abun- I dance. Adv. mm Tim Great Central Tonic helps to put vim and ttreneth Into men whom hnrd work, eickneii or worry hu put io a debilitated condition. It it carefully prepared from drug-g recommended by medical authorities aa havina; pertnl therapeutic vafus. It ia a p lend id laxative tonic which keeps the body in (rood condi tion by regulating the bowels, keeping tba a p petit keen, strengthening the stomach, overcoming constipation, and thus keeping the vitality oi the body up to normal. Pure and Efficient tiVlco is the result of many yeara fnvestiiration and experience and is prepared under ideal sanitary conditions in modern, specially equipped laboratories, under chsrza of expert chem ists. It is always tested lor purity and correct proportions accoruioB W turn lacmuia. Ask Your Druggist Ljko come in orurinal packaeres only, assuring you of retting the renuine. Yoa can cat It at any reliabia druzzist's. Ask for a bottl. today and see how beoedciai it ia soi. i vKn iwpmrrwF rnyPANiv newyork : Msauf.ctur.rs mi.tiv.ii KANSAS CITY For Sale by All Druggists, Always in Stock at Owl Drug Co. eaii nyes Lavoptili There has never been anything In Portland with the QUICK results of simple witch hazel, camphor, hydras- tis. etc., as mixed in Vavoptik eye wash. In one case of weak. Inflamed eyes a few days' use of Lavoptik brought surprising results. In an other case TWO applications relieved eye pains. The witch hazel and cam phor soothe and relieve the Inflamma tion: the hydrastis and other ingre dients have tonic and antiseptic prop erties. We guarantee a small bottle Lavoptik to help ANY CASE weak. trained or inflamed eyes. Aluminum ye cup FREE; Skidmore Drug Co. and all leading drueglsts. Adv. "California Syrup of Figs" Delicious Laxative for Child's Liver and Bowels nurry mother! A teaspoonful of "California" Syrup of Figa today may prevent a tick child tomorrow. If your child la constipated, bilious, feverish, fretful, has cold, colle, or If stomach is bout, tongue coated, breath bad, rememberjk gopi "piylo-lai- tive" la often all that is necessary. Children love tha "fruity" taste of genuine "California" Syrup of Tig which has directions for babies and children printed on the bottle. Say "California" or you may pet an Lmi tatioa g syrup. Beware,