THE SUNDAY OREGOXIAN, PORTLAND, .TUNE 4. 1923
5
LONG GLOVES THAT WRINKLE
NEEDED WITH SHORT SLEEVES
White Gauntlet, Smoothly Drawn Qrer Coat Sleeves or Sleeve of
Tailored Street Frock Gives Neat Cuff-Uke Effect -
La -
! ley, seven or eight tomatoes tresl.
jor canned), four tablespoons well
j flavored olive oil (or butter ma' be
i used). Salt and pepper to taste. Chop
! all the ingredients, try out the ham,
' cook the onions golden brown in the
1 grease, add the other ingredients and
cook until as' thick as cream, then
reason rather highly and mix In witt
the macaroni, adding three or four
tablespoons grated Parmesan cheese.
The sauce mar be strained or not as
desired; usually no thickening is
added. A ciove qr garlic may be
cooked in the sauce five minutes If
liked.
Italian tomato paste dissolved ' in
hot water is v-sry -frequently used
in place ef fresh or- canned tomato.
The above quantit is Intended for
10 or 12 ounces of macaroni, A richer
sauce is made by adding to the above
the concentrated browned and dis
solved meat juice from a half-pound
round steak cut In small dice. A'
few peppercorns,' a clove and a "hint"
of mace are sometimes' used, also a
few grains sugar and a "squeeze" of
lemon. The Parmesan cheese also has
special flavor of its own.
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WITH a ehort-sleeved frock one
must wear long-wristed gloves
that wrinkle on the arm; with
a long-sleeved costume gauntlet
eloves that pull up over the sleeve
dge. That is fashion's mandate now.
The white gauntlet, smoothly drawn
up over a coat sleeve or the sleeve of
a tailored street frock gives a neat
euff-llke effect and adds that little
touch of finish to the ensemble that
makes for complete modishness. The
white kid gauntlets pictured are the
last word in- smart distinction. The
cuffs are slashed so that the gloves
pull on easily, without necessity for
button or strap fastening, and black
trimming in kid facings, stitching
nd embroidery adds to the smartness
of the gauntlets. Such gloves are
worn rather loose and indeed a very
tight glove through which the hand
seems trying to burst la always bad
Style.
House decoration is slipping back
a -generation; watch the signs! In
authoritative living rooms one sees
that fashion now calls chair backs
but which resemble with curious
closeness the mid-Victorian ant!
macassar. Setween-mea cloths and
sideboard covers are of the old-style
macrime lace only now it Is dubbed
"crochet lace." And here Is a new
summer candle shade made with a
crochet needle and white cotton
thread, surely a revival from grand
ma's day! The shade Is fashioned,
however, for a modern candle that
gives out neither smoke nor flame
but has an electric bulb by way of
pleasant candle-gleam. So the shade
goes entirely over the candle as well
as making a tasseled canopy at the
sides.
ABERDEEN, WasS., March 28. Dear.
Miec Tingle: Will you please give me a
recipe lor the following: (1) Taffy candy;
(?) Shrimp salad made with' cabbage; (2)
A food potato salad. Thanking yeu.
A YOUNG HOUSEWIFE.
I am sorry you have had to wait
eo long for your answer, but I hope
you saw the taffy recipe given since
your letter was written. ,
Following are some general direc
tions tor potato salad from which
you should be, able to make a Tecipe
or several recipes to suit your own
particular taste: -
Potato Salad Tjcusual'y waxy por
tatoes are selected for salad, al
though, of course, salad may be made
from soft or even gnashed potatoes, if
necessary. A better flavor Is usu
ally secured by adding the dressing
and flavoring ingredients - wiile 'the
potatoes are hot. The dressing may
be "French" or "boiled" .or "mayon
naise or "cream," aB preferred. Some-1
times one kind of dressing, perhaps
French or very plain boiled dressing,
is used for mixing potato salad, and
another richer dressing (such as may
onnaise or sme variety of "Russian"
or "Thousand Island") is used for
garnishes.
Dressings for potato salad usually
need more salt, acid and condiments
than the "average quantities" given
In general recipes, the exact propor
tion being matters of personal taste.
The most usual flavor ingredient
tor a potato salad is very finely
Chopped onion or onion juice in any
desired proportion. Other optional
ingredients are as follows, care being
taken not to use too many at once
or in too great quantities or In inhar
monious combinations:
Flavor ingredients for potato salad
Finely chopped parsley, celery,
pickles (sweet, sour, mustard or dill,
desired), chow-chow, India relish,
ehervil, beet relish, celery tops, spear
mint, hard boiled eg. anchovy, olives,
celery seed, grated chese.
For flavoring the dressing, tomato.
mushroom, walnut or cucumber cat
sup or flavored vinegar, such as tar
ragon, garlic, onion, eucumber or
norseraaisn vinegars may De useo.
Worcestershire sauce, mustard, pap-
riea, lemon juice, sugar, salt, white
or black pepper or cayenne or curry
powder or Spanislf pepper in very
small quantities, chopped nasturtium
I stalks, leaves or petals), pickled nas
uritiums or radish pods, grated
horseradish, eapers any of these may
also be added if desired.
Special ingredients occasionally
used are pounded erisp bacon, finely
chopped ham,- chopped pickled
herring, garlic, fried schallots.
From -the above you can easily see
that it is possible to - serve potato
salad varying: in flavor, form, garnish
and dressing for almost every day of
the year without once repeating
yourself.
Paprica, pickles, sieved' egg yolk,
strips of pimento, 'chopped parsley or
celery or finely shredded lettuce, nas
turtium leaves or blossoms and plain
lettuce leaves are among the possible
garnishes.
Shrimp salad with cabbage Use
equal parts cut up shrimp and cab
bage. The cabbage should not be too
finely1 chopped. If desired, two parts
finely chopped cabbage to one part
linely chopped shrimps may be used,
but this makeg a greatly inferior
falad of the "eheap restaurant" style.
As optional accessory ingredients
you may use a few pieces of orange
neatly cut and freed from white
membrane, or a little finely chopped
rreen pickle with or without finely
chopped green pepper and parsley, or
sliced fresh tomato. Some makers
marmade' the shrimps in tomato juice
or orange juice instead of marinading
!n the usual way in ordinary French
dressing. Drain and mix with the
other ingredients. "Pickle fans" or
sliced hard boiled egg may be used as
garnish if desired, Serve on lettuce
with boiled dressing, or cream dress
ing, or mayonnaise, or remoulade, or
any preferred variety of Thousand
Island dressing. For the acid in the
dressing use equal parts orange juice,
lemon juice, celery vinegar and tar
ragon vinegar, if -available.
In reply to "Curiosity," I have to
say that her question is outside the
field of this column. Books on the
subject she names can be obtained
from the Public library.
a wise plan, although butter and eggs
are cheaper than they will be later.
The best plan I have found for
keeping fruit cake without brandy is
to put over It a very thin protective
frosting, (made by mixing eonfec
tioner"s sugar and water) and then
packing it solidly, bottom sides -and
top, with brown sugar In an airtight
tin. Last year I kept a eake from
early June to early September in this
way,"
The conventional almond pasta, one
Inch deep, may be put on either be
fore or after keeping, but person
ally, I prefer to put it on when tht
final frosting is given, as it Is then
mote soft and mellow, though put
ting it on before of course aids the
keeping of the eake a little.
The final frosting may be hard or
soft as preferred. The latter should
be put on the day before the wed
ding. The former may be put on ear
lier and allows more elaboration of
detail in the decoration. Formerly the
hard, frosting was "the only thing"
but now many geople prefer simpler
decorations and a soft frosting.
Any of the soft white frostings.
previously given, and to be given
later, in this column would do, per
sonal taste being the deciding factor.
The hard frosting is made by beat
ing" sifted confectionery sugar into
unbeaten egg whites, with a few
drops of lemon juice, occasionally,
until 4he whole is of a suitable con
sistency for piping. The exact amount
Of sugar taken up by the egg whites
will" vary a little, but the above Is a
good enough guide for practical pur
poses. . "" '
Park fruit cake for a wedding One
pound butter (2 cups), 1 pound brown
sugar (3 cups), cup molasses, Vi
cup honey, 12 eggs, 1 pound flour
(4 cups measured after once sifting),
1 teaspoon cloves, 1 tablespoon each
cinnamon, alspice, mace (or nutmeg)
1 teaspoon soda, 1 tablespoon lemon
juice, X euo strong coffee, 2 pounds
seeded and cut raisins, 1 pound Bui-
tana raisins, 1 pound blanched. al
monds cut lengthwise, 1 pound cur
rants, 1 pound finely chopped or
shredded candied peels (citron, or
ange and lemon), pound candied
cherries (left whole), grated rind of
1 lemon and 1 orange, 2 tablespoons
cocoa (may be omitted, makes the
cake aarker).
Prepare all the fruit. wah the
currants and raisins quickly In warm
water in a coilander; pick over on a
platter ana put on a plate to plump-
In the warming oven. Chop the peels,
blanch and chop the almonds. Warm
measure and sift 2 cups of the flour
with the soda, spices and cocoa.
Cream the butter, beat in the sugar
add 1 egg, unbeaten, with 1 table
spoon unmixed flour, beating well to
retain the "whipped cream consist-
ency.
Add the remaining egg in the same
way; also the molasses, and honey,
and liquids, beating them in gradu
ally, like the eggs, with a little of
the unmixed flour. Toss the Iruit in
the remaining unmixed flour and beat
in with the grated rinds. Last of all
fold in the mixed flbur.
Place In tins, lined with two thick-
nessses of greased paper. Spread well
to the sides ana leave slightly hol
low m the middle. Bake two to three
hours, according to thickness; but the
better way, to avoid all danger or
that burned currant taste," is to
steam the cake four hours, and then
bake 30 to SO minutes in a slow oven,
treating like Boston brown bread.
Cool thoroughly, coat with thin con-
fectionerff sugar and store as above.
If a still darker cake is wanted,
use 1 cup molasses and omit the
honey, ' the latter, however, gives a
better flavor.
It preferred the eake may be mixed
by the "separated white" method, but
the method above gives as good a tex
ture, if the beating is well dene, and
the fruit is less-likely to sink.
The following suggestions for the
use of canned cherries is given in
reply to a question by. a "Young
Bride'' some time ago.
Uses for Canned CnerFles.
For all the following dishes the
canned cherries are assumed to be
pitted.
1. In pie, alone, or with rhubarb.
raisins, or cranberries.
3. In puddings, both baked and
steamed.
3. Jellied, alone or with other
fruits. ' '
4. In fruit cocktails brfruit salads.
3; In combination with cheese.
, 8. In jam or conserves.
T. Candied, for Tise in desserts or
in fruit cakes or candies.
8. Imitation maraschino cherries.
9. In coffee cake (1) mixed in the
dough, (2) arranged on top with sugar
and butter like Dutch apple cake, (3)
used in a filling with sugar, butter
and cinnamon, with or without
raisins. -
9. In fruit tapioca (with lemon or
orange juioe).
10. Made into a spiced tart relish
for use with meats.
12. Ma.de into glazed tarts ("French
pastry" style) topped with whipped
cream or meringue.
13. Used in cold fruit soups. '-'
14. Made into ' little baked turn
overs, or used in banbury tarts.
15. Used as filling for "fried pies,"
or for filled raised doughnuts.
Answer.? t Cprrepondents
. ty Lilian Tingle .
(Continued Frwn First Page.)
hire sauce or mushroom catsup. If
liked, I to 1 tablespoons tomato cat
sup, a few grains of sugar with salt
and paprika to taste.
Thousand-Island Dressing, Type 3 -One
cup French dressing, made with
tablespoons orange juice, t stoned
and chopped ripe olives, 8 tablespoons
chopped pimento, 1 teaspoon each
chopped parsley and chives (or onion
juice), 1 teaspoon French mustard (or
less to taste), 1 tablespoon finely
Chopped capers (or cucumber piokles
or nasturtium pickles). Season to
taste with fresh, ground pepper salt,
a few grains sugar, and if liked a few
drops of Worcestershire sauce (may
be omitted); shake up in a fruit jar
just before serving. A few chopped
cuts may be added if desired. A little
chill sauce may be added if desired.
Thousand-Island Dressing, Typa 4
One-half cup mayonnaise, t cup
white sauce, 1 stiff beaten egg white
or i oup cream (may be omitted),. 1
tablespoon each tarragon vinegar.
chili sauce, orange juice, chopped
parsley, tomato catsup, India relish
and finely-grated horseradish (may be
omitted), 2 tablespoons each chopped
pimento and olives. Season to taste
with salt, sugar, paprika and if liked,
a little mustard.
Many other variations are possible
on a basis of each type given above.
The important point in making Thou
sand-Island Dressing is to adapt the
special seasoning and flavorings to
suit the particular salad for which it
Is intended. A delicate flavor sense
ts needed for this and some little
xperience also for the best results.
PORTLAND, May 10. Dear Mil. TiKsle
llanv years ago my hueband knew i
woman who cleaned her aluminum ware
In water in which an self, was the Clean
ser and I would be grateful if you eould
mo wni nut a 01 acta u was and new
to use it, and whether It is harmful te the
aluminum. My husband says she dipped
iu w.io, in wnicn tne acid
was In and they eamt out shiny and clean.
iw woaiu you an me now te prepare
inach. French stvla am iiu .ih..
fsrunt ways to pre.ps.ra It and hew to make
, . las Italians prepare
for their epajo.iu, they must use some
different kind ef Wh. or .u-Z
n,kie" it different than what I make. Ton
-""'- ODiige. MRS. A. P.
I think it was Drobablv nraltn aoM
This, as you know, la a poison, and
must oe carefully guarded where
there arfc children or ignorant and
careless workers. It has not quote
such a magical effect as your hus
band describes, but it is a fairly ef
fective aluminum cleaner. The solu
tion can be made weak or strong, ac-
ooroing to tne length of time you
leave the things in goak, and the
seventy or, me stain.
A weak solution with a longer tima
of soaking (s best for the utensils.
With some aluminum ware which
contains a trace of iron, the use of
cxalic acid (and especially strone-
aeid on thin ware) may result, after
some time in pin point holes.
Generally I think the makers of
aluminum ware no longer advise
oxalio acid, which used to be thought
the best cleaner, and prefer to have
housewives use some of the several
excellent commercial cleansers spe
cially prepared jor tnis purpose.
Following is a real Italian recipe
tor tomato sauce ior spaghetti or
macaroni Of course each good cook
has his or her own special season
ings. Wine is used in some Italian
sauces for rpaghettl.
Italian sauce Ona slice fat ham,
one large slice onion
PORTLAND. Or., May 17. My Dear
Miss Tingle: Will you please print In The
Sunday Oregonian as soon as possible the
recipe of a dark fruit eake suitable for
a wedding, cake. I would like te make the
:ske now. for a wedding this xau.
Should such a cake be packed away
with a frosting. If so, will yeu please give
me a frosting recipe? Or should the cake
be frosted when it is to be used and If
so, please print a suitable recipe. . .
xour column fiaa always neen a great
help to me and I thank you for any as-
kistanee you can furnish on my . present
prooiem. very truly.
MOTHER Or A BRIDE!
Following is a dark-fruit cake that
I hope will suit yeu. Personally I
think that for wedding cake the Ens
lish fruit eake, not dark but medium
color, given many times In this col
umn under our family pet name of
"Brother Killer," is one of the best
types. As a matter of fact the rec
ipe is one that has been used for
many royal weddings in England.
Under prohibition the question of
keeping a fruit cake is much more
lifficult. ; Formerly brandy was
poured over the cake, very gener
ously, before it was set away to
ripen. The alcohol acted as a pre
servative to prevent moulding.
Now, however, much more care and
watching is needed, especially if it is
to be kept during the hot summer
months. Indeed, unless you have a
good, oeol storage place, not too dry
and not too damp, I almost doubt
whether making it now is altogether
Following is a recipe asked for
iome time ago by "Housekeeper"
(Bandon):
"Bran Bread with Dried Fruit. -Two
cups bran, -i cup boiling water, 1 ta
blespoon shortening, to 1-3 cup
molasses (to taste) 1 teaspoons
:alt, 1 cake fresh compressed yeast,
softened in cup lukewarm water.
1 to H4-cups cut-up prunes or figs.
3 to 4 cups graham flour; or half
graham flour and half white; or 1-3
graham and 2-3 white The prepared
or "krumbled" bran is very good for
this, though ordinary bran may be
used and is a little cheaper.
Raisins, nuts and dates may be used
Instead of prunes and figs; but the
latter are more usetui in a laxa
tive bread.
The use of all graham flour gives
a dark, rather heavy bread, which Is
helped in lightness by the addition
to the above of 2 teaspoons phos
phate baking powder and hk teaspoon
soda. If some white flour Is ased
?he color and texture will be lighter
(according to the amount of whits
flour used), and the baking powder is
not needed.
The amount of molasses can be
adjusted to suit personal taste. Brown
iugar or honey might be substituted
(Some makers use a little powdered
cardamon as flavoring In this bread,
others a little cinnamon. Neither le
necessary, of course.
Pour the boiling water on the bran
add the molasses, salt and shorten
-ng and let cool to lukewarm. Add
the yeast, then beat in the flour. Beat
well, let rise, turn into greased pans
r-rush with-melted shortening, let rise
Inexpensive Method of Reducing
Dangerous Swollen Veins at Home
Doctor's Recent Discovery, Also Reals
Ulcers, Boils, Carbuncles, A
SHtl Does Sores im a Few Days.
The world progresses. Today aliments
that took weeks to cure can bow be ended
In a few days. If yeu have varicose veins
er bunches yea can start this teday to
bring them back to normal etxs, and If
you are wiss you will do so. -
Just pet an original bottle of Moone's
Emerald Oil at any dispensing; pharmacist
a nrl a.nnlv it nieht and maraine to tha xn.
two symall I l&rared veins. It is very nowarful and nm.
nt&lks celery, two or three leaves of I etratlns, and only a little la required.
b8ii And two ? thro e talks X jpr-. .after a. few days treatment the vein
will begin to grow smaller and by regular
use win soon reauce to normal.
Moone's Emerald Oil besides being: one
of the most powerful of antiseptics capable
of destroying the most pernicious grerma
and the poisons caused by them,- is also a
marvelous mealing sgent.
One application, for instance, stops the
Itching of eczema, nd a few applications
causes the eruption to dry up, scale off and
completely disappear, it is eouauv as ef
fective in barber's itch, salt rheum redness
ana inflammatory 6Kin trouble.
People who, want to reduce varicose
veins, wens or goitre, or get rid of eczema.
ulcers, boils, abcesses or piles in a few
days should not hesitate to get a bottle at
once. It is so powerful that a small bottle
lasts a long time. Any .pharmacy eaa up
1 MIIWW tl -assail
Shall It Be
Buds and Birds
or Brooms arid
. Dust-Pans?
DOES June mean a joyous
time of buds , and birds,
sweet breezes and light hearts,
of hours spent out o doors in the
full enjoyment of living
,Or is June a work season be
tween winter and summer in
which thoughts of housecleaning
and its health-destroying toil and
turmoil drive all joy from your
heart?
There is ,no "housecleaning
day" or "Spring cleaning time"
n the home that knows the elec
tric vacuum cleaner.
The never - ending grind of
sweeping, dusting and beating
has given place to a few minutes
of easy electric cleaning.
, The housewife who electric
- vacuum cleans starts the morn
ing witHout the towel-turban and
r, "housecleaning "dress" of the
, broom-and-dust-pan days of un
happy memory. .1
v Unexpected company finds her
always ready to receive. She has
more time for her family and her
social and other affairs. She can
grow uf with her children in
' stead of watching them grow
away from her.
"She can keep up with her
; husband, and abreast of the times
in which she lives. Her home has
the cleanliness, brightness and
freshness that is the envy of
every woman.
And she has the satisfaction of
; knowingthat her prized floor cov
erings, hangings and upholsteries
retain " their beauty and value
and last longer without the ex
pense of employing outside help.
Better than all the eulogies of
electric" cleaning is a thorough
, trial in your own home. Now is :
the time to have it, Any dealer
or. your Jighting company will
make it for you.
Your purchase of a vacuum
cleaner marks an epoch in year
life. It gives you more time for
your children; spare hours for
recreation, entertainment or edu
cation. Electricity make) possi
ble that forward itep.
Is your city or town moving
forward equally .wiftlyf No city
can vnltis it (an ict tletrlj and
kti ill if tht fmoer it can tut. .
It your city helping in electric
light an J power company to grow
ftetdily and prosperptuly so it
can furnish that light sn4 power
lervioe?
Banish Dirt and Dust 1
the 'ectrn
: There' a, handy attachment with the elec-'
trie vacuum cleaner that insures you against
moths and rids your closets of germ-bearing dirt
again and bake 45 to M minutes, ao
Fording to thickness. 1
If it was a "quick ' bread, made
with baking pewder and egg, please
tv rtts again, er add a little bran and
Iruit to the quick rut bread.
Rescuer of Livingstone Dies,
. Scientific American.
Sir John Kirk, pioceer African
Kent,' on, January 15. aged ?9. Once,
on the Zambesi river, Sir John sived
the life of Livingstone by shooting a
hippopotamus that was charging Lit -;ngstone's
craft.
Heat Waves Crime Cause?
Apropos of the combined heat and
crime wave In Paris, French psy-
I ehologists are reviving the old theory
. that high temperature and crime go
' m a, ikau -vm w svti u iiua
plorer and the second white man to hand-ln-hand. They instance the vio
see Victoria falls, died at Seven Oaks lence and cruelty of the Spaniard,
"TIZ" FOR FEET
ForTired Feet, Sore, Tender, Aching, SwpIIen Feet
VfjlaJr 'kx aduas. nrallai fee.
Just take your choes off and then
put those, weary shoe-crinkled, ach
ing, burning, "corn-pestered, bunion
tortured feet of yours in a "Tis" bath.
Tour toes will wriggle with Joy;
they'll look up at you and almost talk
and then they'll take another dive in
that "Tis" bath.
When your feat feel like lumps of
lead all tired outJust try Tls."
It's grand it's glorious. Tour, feet
Ignoring facts that do not fit their
theory. Why not look upon the tyrants
and torturers of Siberia as natural
preductg of the frigid air?
MOTHER, WATCH BABY'S BOWELS
GIVE CALIFORNIA FIG SYRUP"
Harmless Laxative, to Clean Little Bowels and Sweeten
Sour, Colic Stomach Babies Love It
will dance with Joy: also you will find
all pain gone from corns,, callouses
and bunions.
There's nothing like Tis." It's the
only remedy that draws out all the
poisonous exudations which puff up
your feet ana cause toot torture.
A few cents buys a box of "Tiz" at
any drug or department store don't
wa.it- .Ah! -hiw e-tari vnut fa -at!
how comfortable yoar shoes tttLrm 'ng and baby usually gets peaceful
A.-. . relief. Contains no narcotics or aooth-
When baby has colic, diarrhoea,
food souring, feverish breath, coated
tongue; is restless and can't sleep be
cause of clogged bowels, Just give a
half teaspoonful of California Fig
J Sy rup. It moves the wind and gas
ana ail me souring iooo, 0119 ,ana
poison right out of the tender little
bowels without cramping or overact-
ing drugs.
Millions of mothers depend uporr
bowels clean, sweet and regular. AaU
your druggist for genuine "Califortii ,
Fig Syrup," which has full directi:n
for Infants in arms and children i..'
all ages plainly orinted on i.otil.-
Mother, you must say "Callforiim" i
VOU mav eat a.n itnitntinn .,1,,,
r-Aav. - - . ... . v