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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 10, 1922)
4 TTIE SUNDAY OEEGONTAN, PORTLAND, DECEMBER 10, 1923 MOTORING SETS OF SCARF AND HAT READY TO BE WORN OVER GOLF SUIT ON OUTINGS One of Most Beautiful Afternoon Wraps of Season Is of Old Blue Broadcloth With Enormous Sleeves of Black Broadcloth Overlaid With Pattern in Blue. Ssf r rl -V'i "'J Jll I ' - ear 'N!&"H"lll I ; l4v;;:;i ESifiSffffMB S2XMSi883 'oLy -i 1 C&sor&Gr irj--P T ALREADY the jaunty little jae quette3 of metal brocade and brocade and metalasse are on the wane. So many women have tried to make these easy-looking jacquettes in the home sewing room and awful are some of the re sults! Jacquettes of fur continue to be good style and are worn over pleated skirts a very graceful and Jaunty style for younger women. Motoring sets of scarf and hat re ready for chilly drives out to the country club, over one's golf suit, and these hat and scarf sets are worn in town with big top coats on stormy days. A good look ing set combines a little toque of fcrown suede with a scarf of brown wool tricot bound at the edges with suede. A scarf goes twice around the neck and has long rounded ends In which are pockets. A scarf of velour in bold brown and tan checks is bound with brown kid and an upturned brim faced with the checked velour. Another scarf Answers t Correspondents 1 by Lilian PORTLAND, Or.. Nov. 23. Deal Madam: Vill you kindly supply reclpea for the following: (1) Nut and frutl filling for cakes and sweet eandwfcnes, (2) beaten biscuits, southern style; (3) ginger ale salad. (4) To settle a dispute, please state the dllferenoe between a. "Jam" and a "marmalade." B. L. I HOPE the following Is what you want: One-third cup water, Vi cup chopped nut meats, 1 cup light brown sngar, 1 teaspoon Mapeline or vanilla extract. )( to U cup chopped figs, or prunes, or dates, or raisins. Boil the sugar and water to the soft ball. Add figs, or other fruit, nuts and flavoring. Mix well and spread between layers of cake or between lady fingers, or wafers, or thin-cut bread and butter (prefer ably whole wheat bread). If pre ferred, a little lemon or orange juice may be substituted for the flavoring extract, making a less "cloying" mixture. Following is a real southern recipe lor beaten biscuits: Beaten Biscuits, Southern Style One pint flour, 2 level tablespoons lard, teaspoon salt, milk or mixed Ice water and milk to make a stiff dough. Rub the lard and salt into the flour, mix to a stiff paste and work 150 times through the biscuit kneader or pound the dough with a biscuit beater 200 times. Roll out one-half inch thick. Cut out or mould with the hands into small bis cuits. Prick with a fork and bake In a hot oven about 20 minutes. As is usual with very "simple" re cipes a considerable degree of "knack" and practice is necessary for the production of a first-class beaten biscuit. Without strong muscles, time, patience and a biscuit beater, or a time-saving biscuit "break" or kneadeP It is difficult to get the characteristic texture and appearance. Following is an imi tation of beaten biscuit which may be useful if you are not suc cessful with the real thing: Imitation Beaten Biscuit Four cups flour, t teaspoons baking pow der, 1 teaspoon salt, 2 teaspoons sugar (optional), 1 white of egg, 1 cup of milk, 4 tablespoons butter, 4 tablespoons lard. Sift the baking powder, flour, ugar and salt twice, then chop but ter and lard into it. Add the stiffly beaten white of egg to the milk, then add. to the flour mixture, stir i i - Io - of tan tricot has eppliqued cords of rown wool running its length, with tassels dropping at the scarf ends. The hat Is trimmed with loops of cord and a tassel falling at one side. One of the most beautiful after noon wraps of the season is old blue broadcloth with enormous sleeves of black broadcloth over laid with a pattern in the blue broadcloth. This applique pattern, with its scrolls,, stems and conven tional flowers, is part of the blue coat, the lacy pattern stitched down on the- black sleeves a most expen sive piece of work, but a very beau tiful effect. Silk petticoats have to be longer now or long draped frocks of dark crepe 'material "show through" be tween hemline and petticoat edge. But the new, long silk petticoats are very soft and clinging and most of them are simply hemstitched at the edge without the least suggestion of flare. Tou must be draped now to be well dressed. Clothes hang in soft Tirvqle ring to a soft dough. Turn out on a cloth and beat flat, then fold and beat again. Do this for about fivei minutes. Roll to quarter-Inch thick ness and spread with melted butter. ; Fold over, cut in rounds, prick over and bake in rather quick oven. Possibly some southern reader may have better suggestions to of fer. I hope the following is the salad you want. Other combinations of chopped material could be moulded in a ginger ale Jelly foundation. Ginger Ale Salad Pour one-half cup of boiling water over one pack age of lemon jelly, set in hot water till thoroughly dissolved, stirring all the time. Cool and add one and one half cups ginger ale. Set in a cold place until it begins to thicken, then stir in one-fourth cup finely cut nut meats, one-fourth cup finely cut celery, one cup finely-cut assorted fruits (pineapple, orange, apple, cherries or grapes), one tablespoon ful finely-cut crystallized ginger. Serve on, lettuce with a whipped cream dressing or mayonnaise or cooked dressing as preferred. Marmalade is usually made of citrus fruits, such as orange, grape fruit, lemon, lime and kumquats, but may be made by combining citrus fruits with other products, such as cherries, pineapples, car rota, etc. It must be a jellylike, semi-solid substance, inclosing por tions of the fruit, and should be rather transparent. Marmalades and jams are quite similar in prin ciple, the first being usually applied to a product made of citrus fruits along or in combination with other products, the latter being generally applied to products made of berries and small fruits. Smooth textured preserves, made of apple, peach, pear, quince and apricot, are some times called marmalades, even when the only "citrus" part of the mix ture is a little lemon Juice. PORTLAND, Or., Dee. II. Dear Miss Tingle: Some time ago I saw a re quest for Stollen recipe. I have two which I am enclosing. One of them may be the one which the inquirer had in mind. Also am adding a fruit cake recipe I have used for 40 years. Your household problems I enjoy each morn ing and derive a great many benefits from same. Thanking you, I remain, yours truly, MRS. H. A., B. Many thanks for your recipes. I hope my correspondent who asked for "Weihnachts Stollen" will see them, I am very glad that you find drapey lines of grace with figure curves eliminated. This (2698) style of drapery is a favorite; back and front of the skirt dropped at the sides t make graceful loose folds of the fabric in a cascade ef fect. And the home dressmaker can manage this type of drapery beautifully. The frock in the pic ture is of taupe crepe Romain and has bands of moleskin for trimming. The big sleeves caught into close wristbands have the draped sug gestion too. This (2657) is a version of the Beason's tailored trotter frock of navy twill and in long, straight lines that give the effect of slen- derness even to full figures. The front breadth of the skirt is dropped to make a cascade drapery and a facing of green crepe de chine sets off the effect very well. The loose sleeves are faced' also with the green crepe and narrow black silk braid trims the tailored frock smartly. At the hip is clasp of green gold with inset of green enamel. the "Household Problems" column useful. Schlesswlg Stollen (Mrs. H. A. B.) Three and one-half pounds of flour, one pint lukewarm milk, yolks of eight eggs, two ounces of yeast, one ounce of salt Make into a dough and let rise in a warm place. Melt Vi pcund of butter or substitute, pound seeded raisins, seven ounces sugar, 54 pound coarse chopped almonds, one ounce yeast, grated rind of one lemon. Work in the above raised dough, let it rise again, form in long loaves, cut two lines the full length of the loaves, brush over with melted butter, let rise and bake in a moderate oven 30 to 45 minutes. Dresden Stollen (Mrs. H. A. B.) One-half pound flour, one pound currants, seven ounces almonds, seven ounces sugar, 18 ounces butter or substitute, seven ounces citron, one pound raisins, 2-3 ounces yeast, one pint warm milk; sift flour, make a hole in center, add the milk and yeast, work in the butter, raisins, currants are added last. When the dough is made place in a warm place to rise, then make a long loaf, cut the full length, brush with melted butter and chopped al monds and sugar. Fruit cake (Mrs. H. A. B.) Two cups of butter, four cups of sugar, one cup molasses, two cups sour milk, eight effps of flour, eight eggs, one tablespoonful of soda, two table spoonfuls of cloves, two tablespoon fuls of cinnamon, two pounds raisins, two pounds currants, one pound al monds, pound citron, two nut megs grated, two lemons cut fine; bake four hours. CONDON, Or., Oct. 2. Dear Miss Tingle: Would you please print me a recipe for macaroons and one for cream puffs? My, your column has helped me o much. A BRIDE. I am sorry you had to wait for your reply, but your letter came shortly after both recipes had bee-n" given and space was needed for more "'seasonable" matter. I hope you saw the cream puff recipe given recently in the "House hold Problems" column. It not, please write again Following is a recipe for one type of macaroons: Macaroons Tou may use com mercial almond paste or almond meal Or home-made almond paste or meal made by passing blanched and dried almonds through the meat grinder until reduced to smoothness. In making almond paste at home use first the coarse then the finer grinder, ending up with the peanut butter grinder. Have the almonds blanched and well dried over night or they will not grind well. Use a little powdered sugar to mix in while grinding to minimize "oiling. Set also a email bowl helow the grinders to catch any oil that may escape. One-half pound almond paste, T fup fine granulated sugar, whites of 4 eggs (or one scant half cup egg whites), 1-3 cup powdered sugar. Method 1 Mix in the sugar with the almond paste by hand and grad ually work in the egg whites, stirring and working until smooth and well blended. Then beat up like a cake, add a few drops almond essence if necessary and last of all stir in the powdered sugar. The exact amount of this may vary a little. Shape with a pastry bag and tube on cookie sheets or inverted baking pans covered with paper. Bake in a rather slow oven and when taken from the oven iirvert the paper, wipe it over with a clean cloth wrung out of cold water and remove the maca roons to cool. Keep in a tin box. The macaroons may be decorated with a ring of candled cherry (cut across the cherry) or one-half al mond or a few roughly ohopped al monds before baking. Or they may be left plain, as preferred." Method No. 2 Beat the egg whites until stiff. - Beat in the granulated sugar to form a stiff meringue, then beat in the almond meal mixed smoothly with the pow dered sugar. Finish as above. This makes, macaroons of a slightly dif ferent texture. With this method only three egg whites may be used, if preferred. SALEM, Or., Nov. 23. Dear Madam: 1 would like recipes for the following: Cocoa doughnuts, sour milk biscuits and hot water sponge cake. Thanking you in advance. - C. S. Possibly the following will suit you. If not, please write again: Sour Milk Biscuits Four cups flour, 4 teaspoons baking powder, 2 teaspoons salt, H cup shortening, 1 to 2 cups sour milk, to 1 tea spoon soda. Mix and sift flour, baking pow der and salt. Work in the short ening. Beat the soda Into the sour milk and add very quickly. Turn on floured board, toss out in rounds half inch thick, brush with milk and bake in" a hot oven, on a greased tin. The exact amount of milk needed will vary with the flour used. By adding the soda to the milk there is less likelihood of using excess soda than if less than 2 cups of milk should be needed. Rapid work Is essential. Cocoa Doughnuts Two. eggs, 1 cup milk, 2-3 cup sugar, flour to roll, 2 tablespoons melted butter, 3 teaspoons baking powder, 2 table spoons cocoa (or more to taste), 1 teaspoon cinnamon, 54 teaspoon salt (Use teaspoon if unsalted short ening Is used.) Beat together thoroughly eggs and sugar, add melted butter and milk. Sift together 3 cups flour, baking powder, cocoa, salt, spice and add to liquid mixture Then add sufficient flour to roll out lightly; cut in strips, twist and fry in hot fat. When cold dust with powdered sugar or with a mixture of sugar and cocoa. One teaspoon vanilla may be added if liked. Plain Hot Water Sponge Cake Two yolks of eggs, cup sugar, cup hot water, 54 teaspoon salt, 54 teaspoon lemon extract or 1 tea spoon grated lemon rind, 2 whites of eggs, 1 cup flour, 154 teaspoons baking powder or 54 teaspoon soda with 154 teaspoons cream of tartar, 1 tablespoon lemon juice. Beat the olks of eggg until thick and lemon colored, add the lemon juice and one-half cup sugar grad ually and continue beating; then add water gradually with a little flour to maintain the consistency, then make a meringue with the su gar and whites of eggs beaten stiff. Then add flour sifted with baking powder and salt alternately with the egg whites. Put in greased and floured shallow pan and bake in moderate oven 25 to 40 minutes. If soda and cream of tartar are used, mix the soda with the flour and the cream of tartar with the egg yolks. This gives a very good texture. If the mixture is to be used as a foundation for small individual cakes or French pastries, fold 2 to 3 tablespoons melted butter or crisco or snowdrift oil into the mix ture just before beginning to add the egg whites and flour. The same mixture may be used for Jelly or cream rolls, with or without frost ing. In reply to Mrs. H. W., Portland, I wish to say that I am greatly in terested in her problem and will try to make some helpful .suggestions when I have more space for them. Mere menus, however, would not really help her. Following is a recipe for Scotch gingerbread which I hope may be the one requested by Mrs. A. C. W. some time ago: Scotch Gingerbread Four cups floui, three -teaspoons ginger, one teaspoon cloves, 54 teaspoon mace, four eggs, 54 pound raisins (cut), 54 pound currants, four teaspoons baking powder, cup light brown sugar, 54 cup drippings, 54 cup lard, 54 cup sour milk, 54 cup mo lasses, 54 pound candied citron peel. Melt the lard, drippings, milk, molasses and sugar together over fire. Sift together the dry ingre dients, add cut raisins and chopped peel and currants. Add this to warm mixture, then add the eggs beaten very light. Beat alt for five min utes. Pour into greased and" floured tin and bake in moderate oven one hour. WASHOUGAL, Wash., Nov. 19. Dear Miss Tingle: Will you be so kind as to send a recipe for chicken tamaies? 1 would like to use same for a luncheon the last of this week MRS. E. M. S. I am sorry to disappoint you, but it is never possible for me to send recipes or to guarantee the publica tion of an answer by any given date. Hot tamaies Boil one pound lean fresh pork or veal or a small fowl until tender. Remove skin and bones and ehred the meat coarsely. Scald 154 cups white cornmeal in enough of the meat" broth to make a stiff mush, adding salt to taste and one tablespoon oil or lard. Fry the meat slightly in two or three tablespoons "chile color" (given be low), then skim out and add one tablespoon flour, salt and chile powder to taste and enough of the broth to make a very thick sauce with the meat. Add also one dozen stoned ripe olives (or stuffed olives) and' a sliced hard-boiled egg. Have ready five dozen or more selected dry corn husks soaked in warm wa ter until pliable and trimmed into uniform lengths. Gather a bunch of eight or ten husks and tie at one end. Make the meat mixture into two-inch oblong rolls, place a table spoon of mush on a husk and cover with another, husk. Put layers of mush between the other inner husks (with or without a little Mexican chili, "chili Colorado" or chili and tomato sauce) and roll other husks over, tying firmly at each end. Steam or boil 'about two hours. Chili Colorado (for frying meat for Mexican stews, etc.) Shred and beat one pound of beef suet in a frying pan with one chopped onion, three sweet red peppers, chopped, a clove of garlic if liked, and one fourth teaspoon cayenne( or more or less to taste). Try out the fat without burning. Strain and store the flavored fat In a small jar. Following are recipes for rice pancakes and golden salad dressing as requested by Young Bride. Golden Salad Dressing. 54 cup pineapple Juice, 54 cup orange juice, 54 cup lemon juice, two eggs, 54 cup sugar, 54 cup. heavy cream. Hea,t the juice. Add the. yolks. and PERFUMES ALWAYS POPULAR AS GIFTS FOR YULE SEASON Preference as to Odor Essential, Although Usually Attractive Con tainer and Particular Make Are Hobby of Milady. v"jw"' rfHESE are some of the beautiful I perfumes offered by the shops for the Christmas gift season One says "beautiful" perfumes, rather than "sweet" or "refreshing" perfumes, since in nine cases out of ten perfumes are purchased because of the attractive containers they come in and not because of their fragrance. It is well, however, to find out just what perfume your friend or relative prefers, for every woman who uses perfume has her special preference and usually she likes a special make of perfume. The col lection pictured represents one par ticular make, in various forms of perfume toilet water, cachet pow der, talcum, face powder as well as the perfume-essence, a drop of which is used at a time. Most of these perfumes are rather high-priced (and no woman of taste and breeding will use other ttian a high-priced perfume), but so little perfume is n quired at a time that a flask or jar lasts months. A set of perfumes of this sort, all in ex quisite containers and the containers in charming boxes makes a beauti ful and worth-while Christmas gift. The merely handsome or the merely beautiful in linens is not enough to- satisfy the modern host esE. She must have also a set of sugar heated together. Cook over hot water until slightly thickened. The whole egg may be beaten with the sugar if preferred, or the whites may be beaten separately and fold ed in with the whipped cream Just before serving Rice Pancakes No. 1. 3 54 cups flour, two teaspoons baking pow der, one teaspoon salt, 2 54 cups sour milk or cream, one teaspoon soda, two eggs, two cups boiled rice, three tablespoons sugar. Mix and sift flour, baking powder and salt. Add soda to the sour milk and beat smooth. Add the beaten eggs and sugar and pour this grad ually onto the flour mixture, stir ring rapidiy. Beat smooth, add boiled rice and fry as pancakes. PORTLAND, Of., Sept. 2T. Dear Miss Tingle: Could you give me a recipe for peanut outter that will keep. Mine always seems to dry out or to lose its flavor before we eat it up. Would like to make a large quantity at a time. Would- like also a recipe for bologna sausage. Thanking you for much help received. MRS. S. S. D. I hope you saw the earlier answer to the first part of your letter. Following is a recipe for one kind of bologna sausage. There are many varieties. Some day I want to go to Bologna and see what the sausage is like in its native place. Bologna Sausage. Six pounds ; cured beef, four pounds pork, fourj cups water, six tablespoons salt, one tablespoon mace, 54 tablespoon coriander, two teaspoons black pep per. Grind beef, salt it and let it cure over night in a cool place. Then grind a second time, very fine. Grind pork, mix beef and pork with seasoning and add water. Work thoroughly with the seasonings un til it takes dull color and becomes sticky. Stuff into beef or pork cas ings. Smoke for three or four hours. Cook in boiling water for 60 to 90 minutes. Serve cold, sliced very thin. Tf von want to make a large quan tity of peanut butter at once the best plan is to seal it in small cans as -follows: Peanut Butter. Six quarts pea nuts, four tablespoons salt. Either the large or Spanish peanuts may be used, but as the latter have a very high percentage of oil, which sometimes separates from the nuts after being ground, it is better to use. equal portions of each. Roast the peanuts, grind and salt. Grind several times after adding salt to insure its being well distributed. Use the finest plate for grinding after salt has been added. Pack into half-pint or pint jars, seal and ster ilize for one hour at simmering point. PORTLAND, Oct. 4. Dear Miss Tingle: Will you kindly help me a little through your, column In The Oregonian? 1. Please give me a good general mixture for meat croquettes. I nave heard of mashed potatoes being used with ham. Is that good? 2 Will bread crumbs keep for any length of time without molding after bein dried and sifted? 8. What makes my pie crust soft In stead of crisp? I try everything and cannot get it crisp and flaky. I will thank you so much for this ad vice. Yours gratefully. L. B. Meat Croquettes One cup- (closely packed) chopped, cold, cooked, lean meat (any preferred kind) free from gristle, skin, connective tissue and superfluous fat, 1 cup thick, well-- flavored "binding sauce." Season ing "to taste," but a little higher than if the mixture were to be used without egg and crumbs, 1 well-beaten egg. At least a pint of fine, dry sifted crumbs, and pref erably a quart. Use 4 level tablespoons of flour to each cup of liquid in making the "binding sauce." This may be a white, brown or tomato sauce, ac cording to taste, convenience and the kind of meat used. It should be full flavored and well seasoned. The bones and connective tissue from the meat can be used in mak ing "stock" for It. Make like any sauce, season rather highly and mix while hot with the chopped meat. Let the mixture get quite cold be fore shaping so that it may be stiff enough to shape easily and yet soft and creamy inside when served hot. Have ready the beaten egg on a large flat plate, and the crumbs in a big heap on a piece of paper of convenient size. Shape a croquette with a tablespoon (about a "heaping" tablespoon will give a croquette of suitable size. Roll the croquette off with a spatula into the egg or use a regular croquette shaper. Coat the croquette with the egg, using a brush or spatula. Tip the plate (so as to drain away the egg) and push the croquette over the edge into the pile of crumbs. Several croquettes may be "egged" at one time. Toss the crumbs over it by raising the opposite edges or cor ners of the paper. Give the cro quette a final pat and inspection to make-sure that it is completely cov ered with the "fat proof coating of egg and crumb and that there are no cracks or bald spots. Place on a folded "draining paper" Ay. :w:v.w J odd or amusing linens for intimate luncheons and informal bridge par ties, Just as she must have a wooden parrot on a tall stick- In her bou doir Instead of the old-fashioned singing canary. The set of lunch cloth and doilies pictured is of cream linen scalloped in black and on each doily and on the lunch cloth is a weird beast or bird embroidered in the gayest, bright colors. on a plate or tin until all the cro quettes are shaped and coated. Keep them of uniform size and shape, not too large or they will not only look less dainty, but will be more likely to crack and become greasy. Two small croquettes are always more attractive in service than one large one. It takes less time to make them than it does to tell how they are made. With good technique they are quickly ready for frying. Have ready a pan of deep fat of high burning point (such as cotton seed oil, Crisco or Snowdrift) heated to a degree that will turn a one inch cube of bread to a pretty golden brown in 40 seconds. Place the cro quettes in the fat, a few at a time (being careful not to cool the fat too much or they will burst) and when brown, drain well, first over the pan, then on paper. Use a wire egg beater for lifting and draining a small quantity, or a frying basket for a very large quantity. They should be brown crisp and free from grease outside and soft, well-flavored and creamy inside. The flavor may be varied indef initely, but the texture should be as above. A common fault is hav ing too stiff a mixture when fin ished, owing to impatience in cool ing and the hasty addition of crumbs or potatoes to the ' hot mixture to make It stiff enough to shape.. 2. If crumbs are thoroughly dried and sifted after each using they may be kept for some time in a dry place without molding, but care, of course, is needed in this moist cli mate. The skilled cook always keeps a good supply of dry, sifted crumbs ready for use in numberless ways. They can be prepared and sifted in less busy moments, so as to be instantly ready when needed. 3. Possibly you do not use enough shortening or you may be using the wrong kind of flour; or your "tech nique in mixing and baking may be poor. A frequent cause of uninteresting poor textured pastry is the use of too low a temperature during the first part of the baking. -Pastry should go Into a "hot" not a "mod erate" oven, so that flakiness and flavor may be developed. I notice that some . housekeepers find it easier to get a crisp, flaky pastry by the hot water" method. although I personally much prefer the cold water method. The following recipe, given in an swer to a recent request of Mrs. P. Y. may be of Interest both to you and to "Interested Reader. It is much easier to make pastry in larger quantity than is given below (a mistake in judgment and measurement of liquid shows up quickly In a small quantity) but Mrs. P. T. asked for "one pie" and the amount is easily doubled or trebled. Hot Water Crust (for one pie). One cup pastry flour or modified bread flour, four (or five) table spoons shortening, one-half tea spoon salt (use less if you have salted shortening), one-third tea spoon baking powder, three table spoons hot water. Rub the shorten ing Into the flour, previously sifted with the salt and baking powder. Mix quickly to a stiff dough with Dresses Skirts Coats Waists Kimonas Sweaters mm dye m GARMEN Diamond Dyes Each 15-cent package of "Dia mond Dyes" contains directions so simple any woman can dye or tint her old, worn, faded things new, even if she has never dyed before. Buy Diamond Dyes no other kind o-tben. perfect home dyeing is guar- !.-' QUICK! STOP 35-cent "Danderine" will Save Any Man or Woman's Hair Delightful Tonic See Dandruff Go! Quick! Don't wait! Every bald head started with just a few falling hair and a litUe dandruff but soon the hair appeared thin, scraggly. and then the dreaded bald spot. It seems a sin to let hair fall cut or tolerate destructive dandruff when you can quickly correct all such hair trouble with, a bottle of de lightful Danderine the hot water and cool before roll ing. Roll out very lightly. In baking give the greatest heat at first to make the pastry rise well and to prevent a soggy undercrust. Moderate the heat later in order to cook the filling without its boiling out (if juicy fruit is used), but be sure to have both the upper and under crustg nicel? browned, not pale and flabby and indigestible. Hot water paste is also made by heating the shortening in the water until melted, but not too hot. This is then mixed with the sifted flour, salt and baking powder and rolled out when cool enough to be easily handled. A little practice is gen erally needed before the best re sults can be obtained from this method though when mastered it is sometimes a "time saver" and is the crust generally used in making the famous English pork "pies. For a richer crust, five or even six level tablespoons shortening to one cup flour may be used. ' But this Is a little harder to handle and, roll suc cessfully. PORTLAND, Nov. 3. Dear Miss Tingle: I am coming to you for a prune whip. I have lost mine. Will you give two or three ways 'of making the rich prune whip and the less rich prune whip? The recipe I had called for eggs. Thanking you in advance. MRS. H. H. A prune whip may be made in sev eral different ways, as suggested below. In general the proportion of one egg white to five to eight prunes and two to four tablespoons sugar may be used. A little lemon juice may be added (to taste) if the prunes are not quite tart enough; one tablespoon gelatine soaked in 54 cup cold water and dissolved over hot water may be added to each pint of the "cold prune whip" type if it is intended to stand, but the eelatine is not absolutely necessary, if the cold whip is to be served I at once. Method one Soak and steam the prunes and reduce to a smooth pulp. Combine and boil up with half the sugar. Beat the eggs until stiff, beat with the remaining sugar until glossy. Combine with the hot prune mixture. Chill and serve with whipped cream or custard. Method two Make as above but fold the dissolved gelatine (as given above) into the prune pulp before combining with the eggs. Method three Prepare as in (1), turn the mixture into a greased soufflee dish and bake in a rather slow oven until firm in the middle. Serve hot or cold. If too hot an oven is used the whip will rise high and fall correspondingly low. How Pullman Cars Are amed. Scientific American. There is a legend which it is hard to down that Pullman cars are named by a member of the Pullman family for $5 a piece. This may have been the case in the early days, but not in our time. The Pullman company has just made public some of the details of their system in the Pullman Bulletin. Sequence is the system. One name suggests another. Thus: "Ruth and Naomi, Venus and Adonis, Dewev and Manila." The first picker was biblical. Next came someone with classical thought, "Helen and Paris." Also "Trojan, Ilion, Achilles, Hector, AJax, Nestor, Ulysses and Penelope. ' Then come selections from Dickens' characters, Kipling and his works, Walter Scott's characters, Indian names, Ireland and its counties, King Arthur and the Round Table Knights. To excite the palates of those who regret the passage of the 18th amendment there are the cars "Bourbon, Ryegate Gordon, Manhattan, Moselle, Burgundy, To kay, Yvette, Cohasset, Scotland and Bacchante." Hope is seen in the T, DRAPERY Curtains ' Ginghams Coverings . Stockings Draperies Everything anteed. Just tell your druggist whether the material you wish to dye is wool or silk, or whether it is linen, cotton, or any mixed goods. Diamond Dyes never streak, spot, fade or run. Adv. FALLING til! Millions know the magic of Dan derine; how It corrects oily, dan druffy, itching scalps and helps the hair to grow long, thick, strong and luxuriant. Danderine is not sticky or greasy. It is the largest selling hair corrective and tonic in the world because it is not a humbug! Get a bottle at any drugstore. Adv. "Wetmore," but there is also "Aqua" and "Temperance." Lift Off with Fingers Doesn't hurt a bit! Drop a little "Freezone" on an aching corn, in stantly that corn stops hurting, then, shortly you lift it right off with fingers. Truly! Your druggist sells a tiny bottle of "Freezone" for a few cents, suf ficient to remove every hard corn, soft corn, or corn between the toes, and the calluses, without soreness or irritation. Adv. WITH RED PEPPER When you are suffering with rheu matism so you can hardly get around just try Red Pepper Rub and you will have the quickest relief known. Nothing has such concentrated, penetrating heat as red peppers. In stant relief. Just as soon as you ap ply Red Pepper Rub you feel the tingling heat. In three minutes it warms the sore spot through and through. Frees the blood circulation, breaks up the congestion and the old rheumatism torture Is gone. Rowles Red Pepper Rub, made from red peppers, costs little at any drug store. Get a Jar at once. Use it for lumbago, neuritis, backache, stiff neck, sore muscles, colds in chest. Almost instant relief awaits you. Be sure to get the genuine, with the name Rowles on each pack age. Adv. Try This if You Have Dandruff There is one sure way that never fails to remove dandruff completely and that Is to dissolve it. This de stroys it entirely. To do this. Just get about four ounces of plain, ordi nary liquid arvon; 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 and entirely de stroy every single sign and trace of It, no matter how much dandruff you may have. Xou will find, too. that all itching and digging of the scalp will stop instantly, and your hair will be fluffy, lustrous, glossy, silky and soft and look and feel a hundred times better. You can get liquid arvon at any drug store and four ounces is all you will need. This staple remedy has never been known to fail. Adv. Beauty Unsurpassed The wonderfully refioed, pearly-wait complexion tendered, bring! back the appearance of youth. Re sults are Instant. Highly antiseptic. Exerts a soft and soothing action. Over 73 years in tuc Send 15 e. tot Trial Sta CORNS I FEID. T. HOPIINS SOU I I If LL New York Cttj V-V-l " "".ill,. BU"111 1 1 J