THE SUNDAY OREGOXIAX, PORTLAND, OCTOBER 8, 1922 "
3
NEW SCHOOL SUIT FOR BOY,
MAKES HIM FEEL LIKE MAN
Clothes for Tommy Are of Oxford Tweeds With Popular Blue Middy
Collar Trimmed With White Braid.
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PERISH tho thought of sending
the small boy off to school in.
anything but truly masculine
togs! His spic-span new school suit,
which makes him feel like a real
man setting forth on the educa
tional career, will do much to help
him over the difficult first week.
For the little chap starting at the
bottom of the education ladder this
September Is the pictured suit, suf
ficiently masculine to satisfy his
ewa longing and sufficiently
charming to please his doting par
ent who hates to lose her baby and
M him turn all at once Into a big,
rough school boy. The cunning
blouse and breeches are of oxford
groy tweed mixture, with a modi
fied middy collar arrangement in
blue cloth with white braid trim
ming. Ribbed wool stockings rolled
down in proper school-boy fashion,
accompany sturdy oxfords of tan
leather. And the small school boy
has an ideal school and play - cap,
tan style, which may be dragged on
and off in a hurry and hung on or
tossed on a peg in moments of
haste.
Not only the grown-up girl , wears
trousers now for sport accessories,
but also the tiny girl, whose winter
play costume includes no hamper
ing petticoats, but is as satisfactory
for romping, running and sledding
as small brother's, with its . snug
reefer-length jacket and combina
tion of breeches and leggings. The
delightful winter play suit pictured
is of blue angora wool, with belted
coat, leggings, cap and mittens all
in the same shade, so that the small
wearer looks like a bonny bluebird
hopping about in the snow.
2 teaspoons lemon juice, 2 tablespoons
tomato catsup. 1 teaspoon "Worchester
sbire sauce, dash of Tobasco sauce, salt.
Prepare this amount for each serving
and put on ice.
Oyster cocktail. No 2 6 tablespoons
tomato catsup, 2 tablespoons horseradish,
4 tablespoons lemon juice, Tobasco sauce
to taste, salt.
Shake in a wide mouth bottle un
til well blended, allowing about two
tablespoons of the mixture to each
six small oysters.
Oyster soup t pint oysters, 1 quart
milk, 2 tablespoons butter, cracker
crumbs to thicken, salt and pepper.
Scald the milk, add the oysters.
allow to come to a boil, when oys
ters will plump up, add cracker
crumbs, butter and season. -
Oyster bisque 1 pint oysters. 3 table
spoons butter, 1 quart milk. 4 tablespoons
flour. 1 egg. salt and pepper- ,
Scald the milk, melt the butter.
stir in the flour, cook together.
then add this cooked roux to the
boiling milk, whisking as it thick
ens. Add the oysters, cooking until
they become plump, three to five
minutes. Beat the white of the egg
very stiff, draw the soup aside and
add the beaten yolk of the egg,
whisking until it Is well blended
In, then season and add the stiffly
beaten white, or place the white
in a heated soup tureen and pour
the bisque over it, which will give
a fluffy. , and most delicious soup,
Do not allow to come to a boil
after adding the egg yolk, or the
bisque will curdle.
Roasted oysters in shell. Thor
oughly scrub the shells, place in
baking pan in a hot oven until shells
begin to open. Sprinkle with salt.
pepper and serve in the half shell
surrounded by their own liquor.
Roast oysters, opened. One pint
oysters, 3 tablespoons butter, pieces
of hot .buttered toast. Strain off the
liquor and put oysters in a baking
dish, sprinkling lightly with salt,
pepper and bits of butter. Bake in
very hot oven until edges curL.
Serve on or with the toast, accom
panied by pieces of lemon.
Oysters a la tartare. Procure the
oysters as for serving on' the half
shell. Scrub and scald the shells.
Open and scald the oysters in their
own liquor until plump, about three
minutes. Set aside to cool and then
! put in ice. Choose the smallest
1 leaves from the heart of lettuce.
as many leaves as oyster snens.
Lay a leaf on each shell and in it
place a serving of the oysters, if
using the very large ones, cut them
in pieces. Then mask the top of
the oysters, when ready to serve.
with sauce tartare.
Panned oysters in ramekin. Cut
pieces of bread to fit in the bottom
of the ramekins. Take them out
and toast them, butter them and
place back in the ramekins, moisten
ing with the oyster liquor. Place
a serving of raw oysters in each
ramekin, sprinkle with salt, pepper
and a bit of butter. Bake in a hot
I oven until the edges curL Serve
with pieces of lemon.
Stewed oysters. No. 1 1 quart oysters.
1 pint milk, 2 tablespoons butter, salt I
and pepper.
' Scald the milk. Drain off the
oyster liquor, put in a saucepan.
scald and skim. Then add the oys
ters, cooking until they are plump
and edges ruffled. Add the boiling
milk and season. Serve immediately.
Stewed oysters, Xo. 2 2 dozen large I
oysters, 1 cup rich milk or cream. cup I
boiling water, 2 tablespoons nutter, sau
and pepper. Drain the liquor from the
oysters, add the boiling water to it, al- I
low to boll up and skim. Scald tne milk.
When the oyster liquor is boning clear.
put in the oysters and cook for a mln-
ute until plump. Add the milk or cream.
season and serve at once.
Fried oysters. Drain and wipe
the ovsters dry. Season with salt
and pepper, dip in beaten egg. then I
In finely sifted Dreaa or cracxer
crumbs and fry either by immersion
in deep fat or in smaller amount
In frying pan. Serve with pieces
f lemon.
Oysters a la meunlere 2 dozen large 1
oysters, 4 tablespoons butter. 1 table
spoon finely minced parsley, juice of
Roll the oysters in lightly-salted
corn meal or f inely-sof ted . bread
crumbs and fry in- hot oil until
nicely browned on both sides. Place
on a hot platter. Melt the butter.
irid the lemon iuice. allow to be
come very hot, add the parsley and
pour over the oysters.
BLOUSES, GUIMPES, VESTEES
IMPORTANT FOR MILADY
Simple Frocks of Gingham or Other Tub Material Are Made
Distinctive With Dainty Collar and Jabot Sets.
Si A tl.
Baker oysters, with minced bacon
rir7.n laree ovsters. 2 thickish
slices bacon, minced fine; Va cup canned
milk or cream, bread crumbs, finely
sifted.
Put1 ovsters in a strainer and
drain off the juice. Dip each oyster,
one at a time, into the cream which
has been lightly salted, then in the
finely-sifted bread crumbs. Place
on an oiled baking pan and strew
the minced bacon over them. Bake
in a very hot oven six to eight
minutes, until tney are Drown, race
on a platter, garnish with sprigs of
parsley and pieces of lemon, cut in
eighths.
Creamed oysters on toast 1 pint
w:terji 1 V, cuds milk. cup cream.
3-3 cud butter, l-a cup xiour, wwuu
lulce to taste.
Drain off the oyster liquor ana
scald, skim, and cook the oysters
in the same until edges curl. Heat
the milk, melt the butter and sift
In the flour, stir and cook together.
adding the hot milk and the oyster
Juice, whisking until it is very
smooth.
& "
jFZr-o-TTZ -Jc2r--r- ?omc 2Zfc&j
a LOUSES, ginmpes and vestees
r- for wear with Tuxedo sweaters
-I
form an important item of the
wardrobe. And simple frocks of
gingham or other tub material
are made distinctive with dainty
collar and jabot sets that may be
slipped out for separate laun
dering. Some of these pretty
belongings are pictured. The collar
and jabot sets are of sheer handker
chief linen, hand tucked and
hemmed; and the blouse is of hand
kerchief linen also, hand made en
tirely. The collar and vestee sets
are' of organdy with trimming of
narrow braid in drawnwork effect
You will note the new collar, turn-
Add the cream, the oysters ing down from a neckband, the front
trimming of the blouse running up
to the top of this neckband. Many
of the autumn sport blouses have
this turnover collar to be worn with
and season. Serve on hot buttered
toast.
Scalloped Oysters in Shell or
Ramekin. Prepare as for creamed
oysters. Place mixture In scallop
shell or in ramekins and put a layer
.a , .... , : l , f.t K,.tfto,4
crumbs over the top. Grated cheese jusi unaer i
may be mixed in with, the crumbs.
or without a cravat tie, according to
the front trimming of the blouse.
French handbags are rather small
: but exceedingly ornate. Almost
every bag has some special indi
viduality of trimmig or some allur
ing color note. In the top row there
are two bags made of ribbon loops
and points and between them a
velvet bag with a carved ivory me
dallion. The middle row has ' twd
moire bags: the one at the right of
black moire with red leather frame
and red silk lining; the one at the
left with a massive silver slide on
the handle. The big bag in the cen
ter is embroidered with beads and
with narrow waxed ribbon.
The butterfly bag, with many tri
angular gores to give the shape, is
of blue faille embroidered with bead
motifs. Three clasp purses are
shown: one of blue silk with a silver
clasp; one of blue suede with leather
figures of Spanish dancers, and one
of red leather and beadj.
fire and add the beaten egg yolks.
if liked. A potato border may be
Dined on through a pastry tube.
Bake in a hot oven for ten minutes.
Rcnlloried oysters No. 2. 1 pint
oysters. 1 cup thick white sauce. Veloute
or Bechamel, soft bread crumbs, lemon
juice, salt and pepper.
tzgg sauce-- cups muK, o uwiobpwub
Place a layer of bread crumbs in
bottom of the ramekins or a glass
baking dish, then a layer of the
oysters, lightly sprinkledi with salt,
pepper and a squeeze of lemon
juice. Next put on a layer of the
white sauce, then the bread crumbs.
ing the sauce, while it thickens. Do
not place where it can boil again or
mixture will curdle. Add lemon
juice, season with salt and pepper.
This sauce should be a thick yellow
sauce like a custard, with slight
acidity, yet not sour. There are
many methods for the making of
this sauce, but this nas oeen louna
the most simple and successful one
for the housewife to follow.
Horseradish sauce, cold V, cup may
onnaise, 1 cup whipped cream, 2 table
spoons grated horseradish, salt and
pepper.
Mix the ingredients all together
which have 'been mixed either with I and set on Ice until ready to serve.
OYSTERS MAY BE PREPARED
IN MANY PALATABLE FORMS
Biralvea Found on Pacific Coast Always Delicious and Are Medium
of Numerous Dishes in Hands of Experts.. - -
BI EVELEN"E SPENCER,
risk Cookery Sxpert, United States
Btntn of Fisheries and Senior Author
- ""Flab Cookery."
Twbi oyster industry is the most
Important one prosecuted by
the fishermen of this country,
nd is carried on in every coastal
state In the Union except New
Hampshire. There is bnt one species
of oyster (Ostrea virginica) found
B the eastern coast of the United
States. On the western coast there
r-W9. seciea of commercial im
portance the native oyster (Ostrea
lurida), found in all three states,
and the eastern oyster which was
first planted in San Francisco bay
about mi and since then in other
bays along the coast and its culture
is now an important industry.
The native oyster is much smaller
than the eastern, which is undoubt
edly the finest flavored oyster
grown In the world. The native has
a light, thin shell and occurs in
greatest abundance in the state of
Washington.
Oj'slar cocktail. &'g.
I smaU ovsters.
oil and a dash of salt, or melted
butter, on the top. Bake In a hot
oven ten minutes, until the crumbs
brown. Serve with a spoon of Sauce
Tartare in a little heart lettuce leaf
on the side.
Further recipes for oyster dishes
will follow next week.
Egg sauce 2 cups milk, 3 tablespoons
oil. 1 tablespoon butter, 2 hard-boiled
eggs, minced; 4 tablespoons flour, 2 tea
spoons lemon Juice.
Scald the milk. Heat the oil, stir
in the flour, cook together, add the
hot milk all at once and whisk with
cook's whip until very smooth.
Season and add the minced egg.
Moussellne sauce t pint HoIJandaise
sauce, 1 cup thick cream, whipped..
Fold together.
Horseradish sauce, bot 1 cup milk.
cup strong flab stock. S tablespoons
oil. 2 teasooons lemon juice. 2 table
spoons grated horseradish, 3 tablespoons
flour, X tablespoon butter, salt and
paprika.
Heat the milk and fish stock.
Heat the oil, stir in flour and cook
together, adding the hot liquid and
whisking until very smooth. Add
the horseradish and the seasonings.
Hollandaise sauce s cup batter, S
tablespoons flour. 1 pint boiling water,
2 egg yolks, lemon juice to taste.
Melt half the butter, sift In the
flour, stir and cook together, adding
the pint of boiling water all at
once and whisking until very
smooth. Begin adding the butter, a
small piece at a time, whisking in
each piece until the butter is all in
corporated. Draw. aide fxonj the
Italian sauce 1 cup espagnole
brown sauce, 1 cup thick tomato puree.
1 tablespoon mincea parsley, 2 taoie-
spoons butter.
simmer tne Drown sauce ana tne
tomato, adding the butter and
parsley.
Lobster sauce 1H cups milk. cup
cream, H cup lobster meat, minced ; 2
egg yolks. 4 tablespoons butter, 2 table
spoons flour, 1 tablespoon lemon Juice.
Heat the milk and cream. Melt
half the butter, stir in the flour,
cook together, add hot milk and
whisk until very smooth. Blend
In the rest of the butter, draw aside
from the fire and add the beaten
egg yolks, stirring as they thicken
the sauce. Add the seasonings and
the lobster. Do not allow to boll
again or sauce will curdle.
Maitre d'hotel butter- cup butter.
1 tablespoon finely minced parsley, 1
tablespoon lemon juice. ,
Cream the butter as for a cake,
adding the lemon juice gradually
until all worked in, then add the
parsley. Put on ice until ready to
use. May be made into rolls or balls
with the aid of wooden paddles and
one placed on top of each piece of
fish when served.
Matelote sauce. No. 1 2
stock, 1 tablespoon fish glaze,
2 1oz?n button onions. 1
cups fish
cup oil.
4?&r '1 Almost
teMS UsbelieT&bIe
if You can hardly realiz
nH I ff the wonderful im
BVffjW provement to your skin
t ff and complexion your
'VSS mirror will reveal to you
IVi.l z "aiingGouraud'sOriental
fzSljl Cream for the first time.
rryH Sd 1 5c for Trial Sim
. T " New York
.'I'-wmrs''1
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THE TWAPg MARK KNOWM IN CVEKV HOME
UM1VE
S, FRARYJt CLARK, N i W BRITAIN, CONN.
''Cutlery that Cuts"
THE blades of UNIVERSAL
Shears are made of overlaid
crucible steel, expertly forged,
highly tempered and evenly ground.
They are so well matched that they
shear through heavy fabric with the
same precision as in cutting silk.
For over half a century UNIVER
SAL cutlery has been made by
master cutlers, working for a stand
ard of excellence which gives you
beautifully finished cutlery that
holds its edge quality at its best,
service at its longest. Although the
quality is better than ever, to-day's
prices for UNIVERSAL cutlery are
lower than for years.
Whenever you buy cutlery. It will pay you
to insist on the UNIVERSAL trade mark.
There are complete kitchen sets and table
services now available with Rraistain steel
blades, found only in UNIVERSAL ware.
Resistain cutlery will not rust, stain, or
change color from food or fruit acid. Kit
chen knives priced from 25c to 75c each;
cook's knives 50c to $ 1.35 ; table knives $7.00
to $25.00 per dozen. Carvers, prr art of 3.
from $2.50 to $3S.00;UNIVERSAL Shear
from 85c to $J.00.
AU. Coo4 Doaltr
Carry UNIVERSAL
LANDERS, FRARY &. CLARK
NEVV BRITAIN. CONN.
Master Cutler for
Over Half a Century
cm:
tmtt
anchovy essence. 1 clove garlic, sliced
thin; 4 tablespoons flour, lemon juice.
Simmer the fish stock and glaze
together. Heat the oil and put in
the onions and the garlic, tossing
them about to keep them from be
coming too brown. Cover and allow
them to cook until soft, then add
the flour, stirring and cooking It;
then strain the fish stock and add
it to the onions, blending all to
gether. When onions are cooked
perfectly, add the seasonings.
Matelote sauce. No. 2 1 pint e.-sag-nole
or brown sauce, 2 dosen button
onions fried in butter, 1 clove of garlic
crushed (to be cooked In with the
onions), anchovy essence and lemon juice
to taste.
Fry onions in butter until tender,
heat the Brown sauce, then add the
onions, simmer together and season.
D'Uxelles Sauce V pint Brown sauce,
cup tomato puree, cup butter. 1
onion, finely minced; 1 small clove gar
lic, 2 teaspoons minced parsley, 1 cup
zresu musnrooms (canned may be used).
Simmer the brown sauce and to
mato puree together. Melt the but.
ter and fry the onion and garlic
colorlessly until cooked, then add
the mushrooms and cook them. Add
these to the brown sauce and aim
mer all together until proper con
sistency.
Cucumber Sauce 1 cup fish broth. H
cup cream, s tablespoons oil, 1 table
spoon butter, 4 tablespoons' flour, 1 tea
spoon lemon Juice, 1 cucumber, grated.
Heat the etocK, adding the grated
cucumber and simmer together. Heat
the oil, sift In the flour, stir and
cook together, adding the hot
liquid and whisking until smooth.
Strain, put on the fire again, add
the cream and butter, then season.
anilln dyes are used, which do not
poison the tree or affect Its growth
In any way. The entire tree, from
the very ends of Its roots to the
top-most branch and leaf, can be
colored any desirable shade within
48 hours after the solution of the
dyestuff Is Injected Into the roots.
About SO grams of the dye are used
to 200 liters of water. The sap of
the tree carries the coloring matter
throughout its structure. This new
development opens up many possi
bilities of securing novel and start
ling effects In the novelty business,
and It also makes possible the per
fect imitation of certain natural
woods. It Is reported that certain
Dutch and American Interests are
giving this process serious attention.
Wood Colored In Growing; Tree.
Industrial Digest.
A method of coloring the wood
of growing trees has been devised
by a German engineer, who has been
ble to color the tree any shade
rhile It is still growing. Various
BANISH GRAY HAIR
TETANY charming faces are a red by pre
maturely Taying hair. If through ii
ness or exposure to harsh element your
hair has become Cray, streaked or faded.
"Brownatone" will bring back the look of
youth. Thousands of women have tinted
their hair to natural shades with this mod
ern aid to beauty. Any shade from golden
brown to Mark. Acts instantly, easily ap
plied and guaranteed harmless to hair,
scalp or skin. All dealers 60c and $1.50.
Trial bottl sent direct for 10c Tho
Kenton Pharmacal Cow tit Coppin
Bld&U Coring ton. ILy.
BROWNATONE
The Safe Way to
Restore Gray Hair
Don't risk experiments with un
known restorers, which may result In
discolored, streaked, freakish balr.
Play safe mail the coupon for the
free trial bottl. of Mary T, Gold
man's Hair Color Restorer and test
as directed on a single lock. This test
will prove that your gray hair can be
restored easily, safely, surely, with
guaranteed reaulta
Mail coupon today
remonstrate for yourself what won
derful results are secured by this clear,
clean, colorless liquid. Applied with
a comb no muss or trouble. Kothlng
to wash or rub off eham poo aa usual.
Mary T. Goldman' Hair Color Restorer
' Please sead me yew FKEK trial battle ef '
Msrr T. Goldman's Hslr Cetsr Banana. The
natural color f ar hau- w
jet blark black or dark
brown very ugot browa. drab r aabara
I
I
Nk
Jrlat tow aesa ood
Simple Application That
Dissolves Blackheads
No more squeexing and pinching
to get rid of those unsightly blem
lshes. blackheads. There is one aim-
pie, safe and sure way to get them
out and that la to dissolve them.
Get about two ounces of calontte
powder from your druggist sprinkle
a little on a hot, wet clotli rub
hrfsklv over the blackheads for a
few seconds wash the parts and
every blackhead will be gone.
Pinching and squeezing out black
heads make large pones and you
cannot get all of the blackheads out
this way while this simple appli
cation of calonlte powder and water
dissolves every particle of them and
leaves the skin and pore la their
rUbturaJ, wondiuonj Adv, .
Mrs. F. C. Norman
A ,
r- -"
HAVE YOU A DAUGHTER?
Watch Her Health.
Portland, Oreg. "When my daugh
ter was in high acbool and away
from home she was troubled with
functional disturbances and pain.
to the extent of almost having to
give up her studies. When she came
home and I learned or her condition.
I immediately began giving her Dr.
Plerce'a Favorite Prescription com
bined with the Pleasant Pellets and
In a short time her system became
regulated and her suffering ceased.
I hope this statement will help other
erirla who have the same" trouble
my daughter had." Mrs. F. O. Nor
man, 134 N. 16th 6t.
Get Dr. Pierce s Favorite pre
scription today from your neigh
borhood druggist. In tablets or
liquid, or write Dr. Pierce. Presi
dent Invalids' Hotel In Buffalo,
N. Y- for free confidential, medical
advice. Enclose 10c If you desire a
trial pkg. tablets. Adv.
Sage Tea Turns
Gray tfalzDork
ALVfOST rvery one knows
that Sage Tea sad Sul
phur, properly compounded,
bring back the natural color
and lustre to the bair when
faded, streaked or gray. Year
ago, the only way so get tal
mixture wn to rnaita it at
home, which i musty and
troublesome. Nowadays, by
king t any drug tor for
"Wyeth'i Sag and Sulphor
Compound." roe will get
iare bottl of this famous old
recipe, improved by the addi
tion of other ingredients, at a
mau
Dont stay gray ! Try hi
No one can aosafbly tell that
you darkened your hair, a k
doe it so naturally and
evenly. You dampen spong
or soft bruth with It and drr
this through your hair, taking
on .mall strand at a tun 1 by
moral ng the gray bair disap
pears, and alter another o
clieation or two your hair be
come beantif uil dark, gloery
and attractive.
Difficult to Keep Your
Hair Wavy? Read This
It yoe have net tried the sew war.
the sHmerln way, by all means do an.
whether your balr be "tv or bnhtxwl.
You'll never aain use the ruinous
heated h-wi. The curlltieas will appejr
perfectly natural en-o tne nair wi.t
be so beautifully Itretroua. Instead or
dried and Darched. Thus liquid si;Tnerine
serves also aa a beneficial Or ' .litis for
the hair. H la aolther sticky aor rar
but anlu BleasaiK to uae It shounl be
applied with a clean tnofh brush before
puttlne- up Live bair. drawtn the brash
throuxh th. balr from root to up.
Tho he.tr wUi hare the lorelfeec curls
and wave. maorlaa.bi. la rare, sours a
K wttl bo aexrr te mum no mat'
how ywo d. H up. A low unw of th.
liquid from your arums wm aa
loo Utaa Adv.
A Changing World
"We ar living In a chancing
world. I never thought I eould ever
be cured of my ettomach trouble.
Ued-ical science scorned unahle to
heap me. But. thank God. we are
proarrear nar. and now Mayra Won
derful Remedy ras delivered me
from all stomach ay mp torn. I am
again able to eat anything." It I a
simple, bermleaw preparation that
removes) the catarrhal mucus from
the Intestinal tract and allay th
Inflammation which cause practi
cally all stomach, liver and Int.s
tlne.1 ailments. Including appendi
citis. On doea will convince or
money refunded. For ae.1 at all
druggists AaVr,
JJTrht?
- jjjs-'ffc- Th a it .? f
srraTijf"""' ffMrt fat pnpim t
- Ihsl fnnmtmwit (iMIihf I
Ihsrd. eoniiniMl .- la ur
0om. mha.tt. - ih, tM, It
misht b harmful to t th
wtcht . Thai (J. ;S
fawhloit4 Id. To4T Mf
mots rfweriptla T-ei H
th .rne4t!w ar
Juat S pi-o.-a.ot, iMtstnlaaa lit 1 1
abat af lr aacb maal st.4 at
!.( I m cauw. fat tm van.
This mxlm mt hxl u -ttitaiy
harm!, anta!. aa jtl
Ins or asoFi-taa an -
atrial iaintaia of ehpaa.
A raa af Marm a pro-!,
tint Tbl aoid ty 4fu-
ctata th- a r I 4
var at ana A
r If ru 9
f ess o
lh-m alft'
a-ndln prtr
tha Marmo.a
III . W aod i
Av-nqa, iwn
Mirk. Ka tba
yott It
yoa ktava
cur for a I I
to fat. -tut
r a t u ra t'iiij
and -aaiiy with
out f-ar of ssr
('I afiar-
rraeta.
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