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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (April 2, 1922)
6 THE SUNDAY OREGOXIAX, PORTLAND, APRIL 2, 1923 out the glass of jelly with, this, put to taste, and you have a quick salad SPRING WRAPS HAVE SPANISH SUGGESTION AND THEY ARE ENCHANTINGLY BEAUTIFUL in a pan with an odd end of canned fruit, a few raisins, a dash of lemon juice and some sugar (about cup sugar to 1 cup of the mixture). Cook until of a good consistency, add a few nuts, if you like, and you have a glass or two of "new" conserve to re place on your shelves for future use. It sounds much more trouble than it actually is. For two persons it is often quite a good plan to make a glass or two of jam or conserve out of part of a can of fruit instead of eating it from a sense of duty when you are tired of it. (6) Sometimes an odd end of fruit or jelly or jam or conserve can be in corporated or used as a garnish for a fruit salad, a "fluffy" dessert or a fruit cocktail. Other uses may sug gest themselves to you from these. Now for the gravies and vegetables: (1) THere is the stock pot to re ceive good morsels of such material and yield in return a stock to make new delicious soups and gravies. (2) Sometimes a few spoonfuls of thick sauce or gravy can serve as the basis of a cooked salad dressing. You beat in an egg yolk, a few spoon dressing for meat or vegetables or combination, salads. Small amounts of left-over vegetables can be uti lized in the ealad itself. Often it is possible to make a good omelet' filling, or a savory "under spread" for scrambled or poached eggs out of some savory mixture that includes an odd endi of gravy and minced or mashed vegetables nicely flavored and seasoned. A few spoon fuls each of tomatoes, fried onion, cooked peas or string beans or corn and a spoonful of cold gravy can be put together with a little Spanish pepper seasoning (with or without a few sliced ripe olives and a spoon ful of chopped cooked ham or bacon) to make a very delicious and 'Trist intention-tasting" Spanish sauce U serve with an omelet, or a nut loaf, or some plain rice or noodles. A curry sauce might also be framed to carry other vegetables. , (7) Spoonfuls of gravy or of veg etables can loose their identity while improving the flavor of a good-looking meat loaf. (S) A vegetable souffle (.with a little cheese in it) is a good way of reorganizing odd vegetables and gravy. Counters Where Summer Fabrics Are Displayed Are Fascinating Now Three-piece' Suit of Brown and Tan English Tweed Is Especially Smart One.. You can always be sure of perfect results in shortening when youuseMazola, which is 100 per cent pure vegetable oil, absolutely free from moisture. Being a liquid, it is ready at all times for instant use. fuls of oil and lemon juice or vinegar with sugar, salt and other seasonings ' f " rVll i P i ' ' -, 1 ? i t 1 M f - - - - 1 1 - MI x n i I! I 1 ' I- 1 ij ip- if .1 & J:I ii -V ' ; ti tit f i I I A X 5 k - " v 1 i 1 ! : ' 'I 1 I i I - 1 I I I ' 1 1 i -cT?Sr:K -X4 1 jr- v c ' III - ' 1 s i V I sJ I I M - " - 111 A . .... .... ,, .. . .. .-s- v - va y . i II I v. "'.s.ii'.'T-A . WWW .:,-.v.v.v.- W . 1 rial tweed is for general wear and for traveling. A loose tunic of tan tweed, with the new slashed fringed edge, falls over the plain brown tweed skirt; and theoat, which she carries over her arm. is of both colors in a loose box model to the hip. A smartly blocked sailor hat of felt properly ac companies the tweed suit. Paris, tired of black and also of somber colors, is brightening spring suits of navy blue with scarlet em broidery. Here (1087) is a very cap tivating little three-piece su.it of dark blue tricotine with red embroidery placed most effectively on sleeves and edge of jacket. The loose coat in the now-so-popular Chinese style is worn over a one-piece frock which has touohes of' the red embroidery down its side seams and at the bateau neckline. The hat, with its dashing ribbon bow, is of black -slipper satin and straw. Though Paris advocates color plenty of color now she is not quite ready to give up black. But the spring costumes in black are touched with white or color in intriguing new ef fects. This (1074) cape-and-frock costume of black satin has embroid ery of white angora wool and sleeves and vestee of 'the frock are of white georgette crepe. This is one of the new Russian styles that are quite the rage just now, and the short cape with its Russian collar is particularly dashing. (Continued From First Page.) ANEW silk bloomer has garters of ribbon shirred over elastic at each knee. The garter are very decorative and one may dispense with corsets and still be able to keep one's stockings up without unsightly wrinkles at the instep. An intriguing garment called a neg ligee but looking more like a fetching afternoon frock Is of printed silk crepe; a one-piece slipon affair with sash tied at a low waistline, slashed, loose sleeves and a hem that gives an oriental harem effect to the ekirt. The spring wraps have a Spanish suggestion, with longe fringe drop ping from draped-up fabrics enchant lngly graceful! One stunning wrap of black veldyne (which is far and away the smartest wrap material of the sea son) has a border of black silk fringe SO-tnchea deep. One side of the wrap laps across to the left shoulder and there is a large choker collar that swathes the throat. Fascinating are the counters where new summer fabrics are displayed. The temptation is to invest heavily in these lovely, airy stuffs trusting to luck to get the frock made up later. At 92 a yard are new Swisses with tiny embroidered buds set in squares or circles of faint color. Woven tissues tome in dainty checks and stripes, and enchanting dimities in dainty tints are candy striped or powdered with little dots. And there are so many en trancing shades in linen that it is im possible to choose between them. Linens are superlatively smart this season in all weaves, from soft, heavy crash to sheer handkerchief lawn. Something specially smart about this (1220) three-piece suit of brown and tan English tweed and every body knows what a wonderful mate- tunity to continue the series. How ever, here is something, though late, in reply to your questions about sauces and gravies and jelly. Very often a scrap of fruit or jelly can enter on a reincarnation as (1) a sauce for a plain pudding, (2) a filler (combined with a few raisins and a little sugar with possibly a few sifted bread crumbs if the fruit seems to be too juicy and a squeeze of lemon or a dash of spice) for little "turn overs" (of pastry or biscuit dough). (3) As a part of a quick plain fruit cake or steamed pudding (put to gether like the war cakes). (4) As filling for little t.rts. If there is a very tiny "dab" of Jelly in your "messy" dish, and if you should happen to be making a cake at a time when you have some "odds and ends" of pastry on hand, you can make some nice little "cheese cakes" or "cheese pies," or "ma'ds of honor"' (or whatever you happen to call them) as follows: Roll out the pastry trim mings and line some muffin or patty pans. Put a tiny "dab" of jelly (or chopped canned fruit and Juice mixed with an equal measure of sugar and a squeeze of lemon juice) on the bot tom of the pastry lining. Then put over this a spoonful or two- of almost any kind of cake batter (the "gen erous" scraping of the bowl after you have your lawful cake in the oven) with or without a few chopped nuts, either mixed in with the batter or sprinkled over the jelly. Then bake. If you like, you can put a "dab" of meringue over the top when they are half baked, or when they come from the oven; or you can top them with a spoonful of whipped cream or leave them plain. In any case you will probably find that they will be eaten quite respectfully as "French pas tries" (especially if you can raise that touch of whipped cream from the top of the milk bottle with a few drops of viscogen) instead of being despised or wasted as odds and ends. (5) You can also use a scrap of left-over canned fruit and a bit of "messy dish jelly" as a basis for a new glass of "conserve." Cook a few shreds of orange rind until tender, having barely water to cover. Rinse SPECIAL STUDY IS REQUIRED TO MASTER COOKING OF FISH Spencer Method of Frying Recommended as Ideal Way to Prepare Sea Food and Retain Its Savory Juices. BY EVELENE SPENCER. Fish Cookery Expert, United States Bureau ox isnerie& IT LnjUJS not iouow m&i. ii eipeii meat cook is equally good in fjsh cookery unless some special study has been given to the subject. Fish does not require . the slow cooking given to many varieties of meat, as the connective tissues hold ins its fibers .together are more gelatinous and tender, softening at once under the application or neai- irich tatu9 much better cooked in half tha time given in many recipes and so, generally speaking,' it is oorvori nvnrr-.noked with moat of its juices, which are the flavoring ma terial, either extracted or dried out. m m - On a'vislt to Portland recently I lunohed in one hotel and dlnea in another, and selected fish on both occasions. In one the grilled halibut was cooked by a master nana aone to a turn. Juicy, flavorous. a ieii sure the cook was a skilled European chef or an adept Asiatic, the pleas ure induced by the eating of that fish made me in good humor for some time. At the other leading hotel 1 again ordered fish, but the least said about it the better. It was devoid of all pleasing flavors and had developed that strong aroma and toughoned fiber condition which comes of being cooked to what I term the "boiled raff" flavor. This cook was quite skillful with meat, but sadly lacking in his fish dish. I felt sure he was an American who had given no study to fish. I found the same condition an over the country in places of public en tertainment. When I was especially struck with skillful fish cookery and inquired as to the nationality of the cook, it was invariably answered that he was a European or Asiatic, or in those countries they have mastered the secret of cooking fish so that each species has a flavor of its own as distinct as that of beer or lamb, while with us the idea pre vails that all fish taste alike, and that is the reason why we soon tire of it. Certainly our mode of cooking it gives the truth to that belief. The most common mode of fish cookery is what the cook books term sauteing," but what the ordinary housewife calls "frying," a mode of cooking anything in a frying pan with Just enough fat to keep it from sticking, rather than the immersion in a deep bath of fat. If the family is large this is a laborious, tiresome way to cook fish and I can hardly blame the house wife who seldom attempts ity I shall refer her to my own method, wnicn I shall describe at length presently. But if anyone is interested in knowing the best way of , frying a small quantity of fish, let -them f ol ln-u thMA Riie-e-pstionR. The best medium to use is oil, as it may be heated to a higher degree without burning and gives off less disagreeable fumes. When the fish Is prepared, roll it in flour in which a little, salt has been mixed to take away the flat taste which accompanies it when cooked with no seasoning. Heat the oil to a high point and put in the floured fish, turning it carefully with a pancake turner and browning on both sides. If the second pan must be fried it is best to rinse the frying pan With boiling water, wipe dry and take fresh oil. The rinsings may be added to the fish stock pot. When more than one panful is fried in the same oil or fat the results are generally unsatisfactory, as the flour burns and sticks to the pan and the ish is covered more or less with black seeks, to say nothing of the difficulty of removing -it unbroken or each fish whole and perfect, if the fish are small. Oily-meated fish are naturally less firm to the touch and have softer meat than the dry-meated fish. In cooking this kind, the less they are andled the better, and so this newer method is highly recommended. On the grounds of economy it cuts down the oil or fat used by half. It does away with the labor of standing over a liot stove and mak ing the house odorous with fish and it is warranted to preserve the amia bility of the cook and so induce her to cook fish more often. A large family or an institution may have perfectly cooked fish as easily as the smallest family. If this method is followed ten pounds may be cooked with the same ease as two, only requiring a few ' minutes more to prepare it for the oven. The main requisite is to have the bread Crumbs properly prepared. Have them thoroughly dried out, then run them through the fine cutter of the food chopper, then sift through the flour sifter. They may be packed away in glass Jars or tin cans and a supply always kept on hand. .' If the fish is of a large variety purchase it in a chunk rather than in thin slices. Slip, a knife under the skin nd remove it. Cut the fish down close to the backbone into two sections; now cut each section into pieces suitable for serving, allowing a third of a pound to each. The back bone may be removed from the side containing It and the bone cooked in Why Spring Brings Out Freckles and Eruptions The sudden appearance of freckles, atight eruptions of fine lines at this sea son is attributed by scientists to the "ac tinic ray," which is unusually active dur ing the spring months. Where ths skin is so affected by this influence. If one will procure an ounce of ordinary Tner colized wax at any drug store, apply a little of it before retiring, like cold cream, the trouble can easily be overcome. When the wax is washed off next morning, min ute flaky skin particles come with it. The entire outer cuticle is removed in this way in a week or two. with all its defects. No bieach could so effectually remove freck les, moth patches. liver spots, pimples, or other cutaneous blemishes. The new sur face is smooth, clear, fresh looking, youth ful. No harm or inconvenience accom panies this simple tra&tmsnt. with the rest," as the meat adhering to it is always very sweet. It is urged, in the economy of time, that the materials be assembled and a lay-out prepared before beginning actual operations. Place some milk in & bowl canned milk diluted may be used and salt it heavily, using about a tablespoon of salt to each cup of liquid. This seasons the fish thoroughly, as the difference between savory, appetis ing fish which would attract the no tice of an epicure, and flat, unpala table stuff is often a question of the salt alone, as fish is not like meat in this, that it can be added after cook ing with good results. Place the pieces of cut fish on the extreme left hand. Next the bowl of ealted milk. Then a pan containing the prepared, siften bread crumbs, lastly a baking pan, oiled, and a cup containing oil or melted fat with a pastry brush or swab. With the left hand put a piece of the cut fish in the bowl of milk and then toss if into the pan of crumbs. Now, with the right hand, cover the fish with crumbs and place it in the oiled baking pan. Keep the left hand for wet work and the right hand- for the dry work. In this way the crumbs can all be used without be coming dampened, which would hap pen if the hands were interchanged. I have found, professional .cooks all over the country much interested and glad to learn this method when I have lectured especially to clubs composed of chefs, cooks and stew ards in the larger cities. . Now, having the fish, either serv ing pieces or small fish laid in a row in the baking pan, sprinkle each piece with a little oil or melted fat from the brush or swab. This is the only fat "required in the cooking. This is now ready for a very hot oven. 600 degrees, if possible, or the hottest oven you can achieve. Do not be afraid of It burning and it should be cooked perfectly in just ten min utes. Never add any water to fish cooked in this way, as when water is added the fish steams and its juices run out to join the water in the pan, leaving a tasteless, insipid fish and a highly flavored Juice or gravy. If the heat- has been sufficient, when taken from the oven the pan will be found quite dry underneath the fish, each piece perfectly browned on all eides, and they may be easily removed un broken with the aid of a pancake turner. The chief points in this new mode of fish cookery are: The use of salted milk eliminates the expense of eggs and seasons fish. The coating of bread crumbs forms a blanket around the fish, which pre vents the escape of the Juices, pro vided it is cooked in a very hot oven. Once the fish goes into the oven it .requires no further watching or turning, and at the end of the ten minutes will be found well browned on all sides, and when a fork is in serted the fish will be . found tender and rich in finely flavored Juices. The points to be avoided are: Improper kind of crumbs, as cracker crumbs, cornmeal,. flour, etc., will not answer, for there is no im mersion of fat to brown the cover ing, as in deep frylngr or sauteing. It will be found if any of these other mediums are used the fish will be browned in splotches wherever the fat touches them, while the sifted bread crumbs with the addition of a little oil or melted fat will be uni formly browned. Always remember to add no water and to have a very hot oven, espe cially if a large quantity is being cooked, thus reducing the heat soon as it goes in the oven. All fish contain a thin albuminous substance, which is the protein con stituency of the fish. In cooking this coagulates Into a white curd which oozes out when the oven is only moderately hot, but which hard ens Inside when It i3 cooked at a high temperature, When more time must be taken to cook the fish on ac count of lack of heat, as sometimes happens with a wood or coal cook stove, this white curd, particularly in the dry-meated fishes, escapea, and the juices, which are the flavoring materials of the fish, run out and dry around the fish in the baking nan. When cooked the fish will be stuck in these juices and hard to re move; besides, lacking in that dell clous succulence which it has when LAYER CAKE 1 Ens H cop Sugar H teaipoon Sale V cupWatrr cup Mazola (6 tarlrtpoona) IS cups Sifted Paatrv Flour 2 teaspoons Baking Powder 1 teaspoon Vanilla Flavoring Break eggs, add sugar and teatwith Dover beater until light and thick. Add Mazola and water and beat until thoroughly mixed. Fold in sifted dry ingredients. Baka in pans oiled with, Mazola. (ft Used and recommended by Public School Domestic Science Teachers cooked in ten minutes at high temperature. This mode is recommended to take the place of all methods of frying In a pan over the fire, with either a smalL or large amount of fat. Made-over dishes, such as nsn chops, cutlets, croquettes, etc., may all be cooked in this quick-oven way with satisfactory results and a great saving of oils and fats. This method serves every purpose of broiling, as it eliminates the watch ful care necessary to produce nsn of favorable appearance not warped and blackened and it also retains all the Juices of the fish, which are often lost in the broiling, to say nothing of the labor of cleaning a large broiling pan. Small fish, such as smelt, may be cooked with their heads and tails left on, while the larger ones, up to a pound, may have the neaas ana ia.uo removed and cooked In the same way. A Simple Way to Remove Dandruff There is one sure way that has never failed to remove dandruff at once, and that is to dissolve it, then you destroy it entirely. To do this just get about four ounces of plain, common liquid arvon from any drug store (this Is all you will need), apply it at night when retiring; use enough to moisten the scalp and rub it in gently with the finger tips. By morning most, if not all, of your dandruff will be gone, and three or four more applications will completely dissolve ana entirely destroy every single sign and trace of it, no matter how much dandruff you may have. You will find all itching and dig ging of the scalp will stoo lnstantlv. and your hair will be fluffy, lustrous, glossy, silky and sort, and look and feel a hundred times, better. Adv. For Thin Waists and Sleeveless Gowns 1 allowing a few minutes more if they are very thick through. I have gone into this Bpencer meth od of fish cookery at length, as I ex pect to refer briefly to this mode in recipes and would suggest to the housewife to cut this out and paste it on a piece of cardboard to have It when required. Husband Makes Distinction. (Judge.) "Tyooky here, (?swe." said Mr. Henry Hlgglebotham to his friend Diggelthorp, "what do you always call your wife 'the old woman' forT It don't sort of seem real respectful like." "Oh, shucks, now. Hennery. I don't mean no disrespect to Ma'y Jane when I call her 'old woman,' I mean it right down complimentary to her. I Jus" call her 'old woman' ts sort of boast r-he ain't one of thess her new wnmen." TINT GRAY HAIR JUST brush or comb a little "Browna tone" into your gray, faded, streaked or bleached hair and take 10 years off your age. Thousands of prominent women in the United States and Canada have pro claimed "Brownatone" their Best friend. Don't experiment. Acts instantly, easily applied at home and guaranteed harmless to hair, scalp or skin. ' Any shade from golden brown to black 50c and $1.50 at drug and toilet counters everywhere. Trial bottle sent direct for 10c The Kenton Fharmacal Co., 614 Coppin Bids., Covington, Ky. BROWNATONE CKLES r-m in z 6 Ths rtinars4 pamA fiaUtnt tht diaphragm tht rtdueinf leinfi eonjms tht mdtr-arm Jltih, prodmtinf a ttm- fiat tht body. Now Is the Time to liet iua m These Ugly Spots. There's no longer the slightest need f fool in e- ashamed or. your ir". as Othine double strength is guar- .....j in i-nmove tnese nomeij Simply get an ounce of Othine 3 i afAnorn rrnrn mii v uiubb" and apply a littkv of it night ana morning and you should soon see that even the worst freckles have begun to disappear, while the lighter ones have vanished entirely- It is seldom that more than an ounce is needed to completely clear the skin and gain a beautiful, clear complexion. Be sure to ask for the double strength Othine, as this is sold J under guarantee of money back if it fails to remove freckles. . (Toilet Tips.) A safe, certain method for ridding the skin of ugly, hairy growths is as follows: Mix a paste with some pow dered delatone and water, apply to hairy surface about two minutes, then rub off, wash the skin and the hairs are gone. This is entirely harmless and seldom requires repeating, but to avoid disappointment it is advisable to see that you get genuine delatone. Mix fresh as wanted. Adv. " - - SULPHUR CLEARS A PIMPLY SKIN Apply Sulphur as Told When Xour Skin Breaks Out. Any breaking out of the skin on face, neck, arms or body is overcome quickest by applying Mentho-Sulphur. The pimples seem to dry right up and go away, declares a noted skin spe cialist. Nothing has ever been found to take the place of sulphur as a pimple remover. It is harmless and Inex pensive. Just ask any druggist for a small Jar of Mentho-Sulphur and use it like' cold, cream. Adv. -'SHU - - nr a 99 platter- u he 'Brassiere for tout Tijures (Patent applied for) . THE REDUCING WINGS HOLD THE FLESH DOWN AND FLAT The Kabo "Flatter-U" Brassiere reduces: The Diaphragm A reinforced front panel flattens and con fines the heavy flesh at top of the low-bust corset. The Butt Flesh drops naturally into side sections beld down by wide elastic ; cannot push np. Under-arm Flesh The reducing wings are drawn snugly to bold the surplus flesh down and flat. The Back Brassiere is cut low, and shaped to allow th back flesh to drop in not bulge over. The Kabo "Flatter-U" is, in every way, a comfort bras siere, effecting a straight, youthful figure line. There are several other Kabo "FlaUer-U" Model for stout and full figures, sizes 0 to 6 Prices range from to $g TiUphtm4 Til O Whr Information Burtauor name 4 of star vhtrt this nw Kabo brassiirt is emrrisd THE KABO COMPANY New York Chicago San Francisco You earn further improvs uourfigurs by (Mans; a Kabo Lie ModM Cortst 5
