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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 31, 1922)
THE SUNDAY OKEGONIAN, PORTLAND. DECEMBER 31, 1923 DAINTY, SUMMERY GARB FOR CALIFORNIA RESORTS NOW ON DISPLAY IN WINDOWS Straw Hats and Latest Frocks for Southland Trips in View in Shops Sport Togs of Latest Cut Alluring. Formal Costume Easy to Pack Is Problem of Traveler. . ; r .4 : 11 .In- iu .1 f 5 ? -jib!" ''"II -s :r s'x s s '1 I I l ' 1 1 . ' , v St J x - ,1 - I l 1 111 ' " - o--, H THE bookings are large this sea-1 son for California, Bermuda and Porto Rico. Palm Beach requires a wardrobe of summery things, with evening gowns and wraps thrown in; but for the over land trip to California, or for the Bermuda or Porto Rico trip the requirements are a little different. The California trip, especially, de mands clothes of widely varying type; the warmest wraps one can find for stops at Chicago and Den ver which are pretty cold places -in midwinter, and dainty summery garb for the southern California resorts. And since a minimum of luggage adds to the traveler's ease, every single thing must give as much service as possible and answer as many needs as possible. The vatv first and most Important thing for the overland trip is the right sort of costume for the Pull man. You will be many days in the train, even if you make stops here . and there; and the Pullman costume must be loose and comfortable; it - must not muss easily and must be : the sort of frock that, after hours ; of sitting or lounging in a velvet upholstered seat, falls into trim . lines the moment you stand up. It must be a frock easily donned for there is no opportunity for leisurely dressing in the morning. The one- piece, straight-line frocks of the moment are ideal for Pullman wear. With their loose belts and loose tleeves they are as comfortable as y ,( rmrt;-ati ft A fift,ynIMw hwmtmtf -m iri A ft fcMMwwWMuA A IS - 1 , l '-, . x - ( ' - "W-" , " 'WW 'w negligee for the long hours of sit ting in the train; and such a frock Ijnay be donned in two minutes, or removed in less time In one s section at night. Canton crepe or a fine wool rep or twill makes the best train frock and the style should be tailored rather than fussy, with flat trimming of braid or embroidery and perhaps a long tassel or hand some girdle clasp to lend special smartness. This good-looking frock will answer for the Pullman and also for hotel weaff and for sight seeing wear under the light i or heavy wrap according to the local ity visited. Nd woman wants to spend weeks and weeks in one frock, so the next selection for the overland trip should be two or three silk frocks of semi-formal style, soft, easily packed little frocks that will answer for hotel dinners, theaters and in door wear during visits along the way. One woman has solved the problem with a draped black satin skirt and several very smart tunic blouses; one of black lace, one of black and silver brocade, one of Paisley chiffon and one of material like the skirt embroidered in scarlet and gold thread. The skirt and shirtwaist costume should be carefully avoided for a trip of this sort. Tub waists are always a bother when one is con stantly on the move, for there is never opportunity to have laundry done save by the hotel, and quick time hotel laundries charge steep I prices. The wise woman will also leave lace trimmed lingerie at home and provide herself with knitted silk garments that may be washed out overnight and dried without necessity for ironing. If you are going to pay visits to friends In far-western -cities make sure you will be a credit to them by your authoritative and appro priate wearables. Unless you are going down Bright Angel trail or something like that, you will not require rough and ready sport togs on your western trip. Travelers are made very com fortable all along the way, and you will not encounter any rude, moun tain climbing or prairie riding un less you make special excursions t pursue these diversions. But a good looking, up-to-date sport outfit you will need for out-door wear in cer tain places, particularly if you stop at Hot Springs. Some of the travel trips include a week at the springs in their itinerary. A very new, very charming little sport costume com bines a knitted silk suit (the jacket is the new tuxedo collar, one-button style), a soft linen sport shirt with natty Drown siik cravat, and a. brown straw sailor on the new spring lines. with this outdoor costume you must have sport ox- fords of leather with flat heels, or rubber soles. And right here a word about Pullman footwear.. Be sure and have with you in the train pair of dainty and comfortable pumps or slippers. Walking through the luxurious vestibule cars to the diner you will not need heavy street footwear and the lighter slippers will be much more comfortable to wear in the heated Pullman. Even in these pre-Christmas days there are plenty of spring hats for southland selection, even though the headgear is not conspicuously dis played yet in the shops. The sport hats are especially fascinating in their bright colors and in their soft brown tones for brown is going right through the summer season with undiminished popularity. An enchanting picture hat from a Paris house is of softly woven brown straw braid with low crown and brim rolled back at the edge to meet a swathing of brown- velvet that drapes around the' crown. At the right side, over and under the brim, is a great mass of mauve and dull gold flowers. Very chagrined will you be If you do not provide a stunning negligee for train wear. The silk mandarin coats are ideal for this purpose, and there are special Pullman wraps of pongee or dark satin, with capacious pockets in which belongings for the dressing room' may be tucked. Be sure and have also a becoming cap to wear to and fro, and cover up a not-yet arranged coiffure. The overland trip to the west coast seems o be popular this year and special clothes have to be selected for such a trip with its iivswer.? t CorrespcmdGnty - by Lilian PORTLAND, Or., Dec 19. Dear Mlas Tingle: Please give directions for clari fying fat from beef and mutton. HOUSEWIFE. rpHE fat must be clean and en X. tirely free from taint or rancid l'.y. If it has already been rendered and has no offensive taste, it may simply be remelted (taking caro that it is not overheated) and have stirred Into It one cup sweet or sour skim milk for every two pounds of fat. Stir well, then strain through cheese cloth. When cold, the underside of the cake of fat should be scraped. Water may be used, but milk im proves the flavor. If a large proportion of soft fat was present It may now possibly be cf a texture- suitable for shortening or shallow frying. -If there was a arge proportion of hard fat present end It seems too hard for shorten ing, it will be best to mix with it (after heating just enough to melt it) enough corn oil or cotton seed oil to give it the consistency, of lard or crisco. It may be salted or not as preferred. The proportion ol oil needed will vary, but is easily as certained by trying out a small quantity. Usually it Is about right to allow one part oil for three parts chopped but unrendered fat. if a fairly large amount of oil is used the mixture may be satisfactory for deep frying, though the beef fat alone is not good for deep frying because it burns at too low a tem perature. ' If the fat has a "strong" beery or muttony taste hard to disguise 'and therefore making.it unsuitable for shortening) but is not either rar.cid or tainted, it Is often satis factory to mp.ke a "savory fat" for browning, potatoes or vegetaoics or pot roasts as suggested below If the fat has not been re.icered it must be thoroughly freed from anything that might make it tainted or rancid, wasted first in cold soda water (having 1 teaspoon of soda to 3 pints water) then In suited water, then in fresh water. It should then be cut up rather fine, or passed through the chopper. If a com paratively small quantity is made, tfcf-re may be a double boiler avail able, to heat ' it . slowly. If not, the tat may be placed ln an improvised double boiler (such as mignt be rutde by setting a pail on a little wooden rack in a kettle or wash- toiler of hot water) or it may be placed in a large iron kettle with just a little water in the bottom and heated slowly and steadily until all the fat is melted out of the con necting tissue, the latter floating in It, crisp and slightly browned. Care must be taken not to overheat the fat, as this develops disagreeable flavors as well as making it less digestible, strain, reserving the brown bits for "fatty" corn bread or gingerbread or "pork cake" or wilted lettuce" or some other dish in which it may be utilized, and finish the strained fat as suggested above. If more clarification seems needed or if only a very faint rancld.ty is present, it may be gently heated again with a few pieces of charcoal (about 6 or 8 pieces as big as a wal nut to 3 pounds fat) and then again iained before combining with the oil. The milk suggested above is not absolutely necessary, though lc tends to improve the flavor. Sour milk is really better than sweet milk for this purpose. Water might he coed instead if necessary. When the fat has been finally clarified and mixed with its suitable proportion of oil, It should be gently melted to running consistency poured into well scalded crocks or palls, sealed and kept closely cov ored In a very cold and preferably dark place. Small quantities of fat trimmed from meats may be sim ilarly clarified and used, though mutton fat is sometimes a little dif f.cult to make suitable for shorten- :ng and is usually best for "3asory ;ai navorea with onion, etc. Sfivory Fat for Brownttag Potatoes or Pot Roasts. To one pound unrendered fat (washed and chopped) add on slice of onion (about -inch thicti and Inches In diameter) with 1 tea spoon thyme, teaspoon sage (if liked), H-inch broken bay leaf (may be omitted), 2 whole cloves, 2 inches yeilow lemon rind (cut yellow on both sides), 1 teaspoon salt and teaspoon pepper (or better, 12 pep per corns) render In a double boiler erd strain. To make "savory fat" from) ready rendered mixed meat fais, add the seasonings in the above or any other preferred proportion. heat gently in a double boiler for I hour, then- strain. Fat that is tainted or rancid may be quite satisfactory for soap. tnougn unni tor xooa, and should not be wasted. HOOD RIVER. Or.. Don. 11 rar 'Miss Tingle; Will you please give me recipes of the following, through The Sunday Oregonlan: A rich mincemeat, plain doughnuts and doughnuts using potatoes. I do not cere for raised doughnut recipes. Thanking you very much. MRS. E. M. New England Mincemeat Four pounds lean beef, 2' pounds beef suet, S pounds tart apples, 314 pounds sugar, 3 quinces, 1 cup molasses, 2 quarts cider, 4 pounds washed, seeded and chopped raisins, 3 pounds washed currants, pound finely chopped citron, 1 tablespoon pow dered cinnamon, 1 teaspoon pow dered mace, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon cloves or nore to taste, teaspoon pepper, salt to taste, 1 cup fruit Juice or sweet pickle syrup may be used in place of the brandy of the cldtfr recipes, simmer tne meat very gently until very tender, then chop tine; boll down to tne desired con sistency and seal in glass jar3. Doughnuts (plain) Four cups of ence sifted flour, 2 teaspoons bak ing powder. 1 teaspoon salt. Liable spoon shortening, 1 cup (8 ounces) Cigar, 1 cup milk, .1 teaspooi nut iieg, 1 teaspoon cinnamon (or any preferred flavor), 2 eggs. Sift the flour, salt and baking powder. Beat I stops at places of high and low temperature. For the long journey by train the frock pictured (3155) is commended. It is a smart little frock ;a frock easy to get into, and it has the loose, easy lines that will be comfortable day after day in a Pullman. The material" is black rep with trimming of black braid and some effective blue beads at the neck and on the skirt panels. And the very latest things are the cir cular cuffs a Jenny innovation. For .the hotel at Hot Springs, if you stop there, or for wear outdoors in southern California, this (3677) dainty frock will be 'exactly the thing. It is made of printed crepe with soft greens dashed with black on the white ground and the skirt has the new dignified length. For southern California wear a straw hat is added one of the brand new models ready for the southland, and a most becoming affair of sailor shape with dashing ribbon bows. No woman will set out on a coast tn.innnt tHn without RnmA lcind of sport costume for occasional wear; 1 - Jioro ia nart leu 1b rl v I smart new outfit; a jacket and skirt of brown knitted silk with loose sport shirt of cream linen, a spring model sailor hat in two shades of brown straw and to finish off, a knotted tie of brown ' grosgrain ribbon. The jacket of the Bport suit is in the new tuxedo style fastening with a single button. Tingle the eggs, sugar and melted shorten ing together until stiff, add alterna tely the milk and the flour to make a soft, smooth rolling dough. Roll part of this on a floured board about -inch thick, cut out an.l drop irto deep fat (Crisco or Wesson oil for choice) of such a temp3rature that a -inch cube of bread turns golden brown in 60 seconds Ir the first doughnut seems too greasy you can always use -a little extra flour in rerolling the rest. Use the "trimmings" Of one "rolling' with little fresh dough for the next rolling. As the doughnuts are cooked drain them well over the pan (a wire egg beater is useful for this), so tnat the last drop of fat goes back into the kettle, then place on soft paper. The paper should barelv show any grease mark. Don't pile the doughnuts one above another in cooling. Roll in sugar or not. as pre ferred. Potato doughnuts (plain) One cup hot riced potatoes, 1 cup milk, 1 cup sugar. 4 level teaspoons bak ing powder, 1 teaspoon ealt, 1 tea spoon spice or flavoring (to taote), 1 tablespoon melted shortening (op tional), about 314 cups flour to roll. Add the potatoes to the milk. Mix and finish as above. Following is the famous "Salva tion Army" doughnut recipe. Salvation Army doughnut Five cups flour, 2 cups sugar, 5 teaspoons taking powder, l salt spoon of salt, 2 eggs, 1 tablespoon lard, 1 eups milk. This makes four dozen dough nuts. Halving the recipe for family use, it -would read: 2 cups flour, 1 cup sugar, 1 egg, 2 teaspoons lard, pinch of salt, 2hk teaspoons baking powder and of a cup of milk. This yields 24 doughnuts and butter may be used instead of lard if de3lred. A dash of nutmeg is also a pleasant addition. Mix and fry as above. EUGENE, Or., Dee. 21. Dear Miss Tingle: Kindly give recipes for different kinds of chestnut dressing. M. M. Chestnut Dressing (for chicken or turkey.) Three cups shelled, blanched and boiled chestnuts, -1 cup fine sifted dry bread or cracker crumbs, cup butter (or mixed butter and bacon fat),'l teaspoon salt, 1-3 teaspoon pepper, cup cream, 1 teaspoon each lemon juice and sugar. Shell, blanch and cook the chestnuts in boiling water until soft, put through the potato ricer and mash very smooth with the cream. Add the melted butter to the sifted crumbs, then combine the two mixtures and add the season ing. If baked separately (as ''extra dressing" for a large family) place In a well greased casserole, cover the top with buttered crumbs and bake until heated through. Some times, when to be baked separately, one well-beaten egg is added to give a firmer consistency. Some makers add t)ne teaspoon chopped parsley. Chestnut Stuffing (with sausage for goose or duck). One cup chest nut puree, 2 dozen large chestnuts, ooiiea ana siigntiy broken or chopped, yi cup fine sifted crumbs, pound sausage meat, 14 to 1 is tablespoons finely chopped onion, tablespoon finely chopped parsley, 3 tablespoons butter or bacon fat. A few chopped canned mushrooms or sliced ripe olives may be added if desired. Salt and- pepper to taste. Cook the finely chopped onion in the Dutter or oacon fat until of a fine golden brown. Add the sausage meat and cook until it loses all red color, stirring and mashing with a wooden spoon to prevent its being lumpy. Add the crumbs, then the chestnut puree, chopped cooked chestnuts and seasonings. A few drops Worcestershire sauce and lemon Juice may be added if liked. When chestnuts are scarce, 1 cup mashed sweet potato may be sub stituted for the cup of mashed chestnuts in the above dressing. Chestnut Dressing (with rice and almonds). One cup dry boiled rice. 2 cups cooked and chopped chest nuts, 2 ounces blanched and shredded almonds, 1-3 cup butter, 14 teaspoon each salt, paprica, sugar and lemon juice. If liked, a few grains of mace may be added. Some makers add a few well washed currants or seeded raisins. Mix all together and use as stuffing for any kind of poultry. Chestnut Stuffing, Southern Style. Two cups boiled and maehed chestnuts, 1 cup washed sweet po tatoes," cup cnoppea pecans, 14 cup butter, 14 cup thick cream, salt and black pepper to taste. If liked. a little very finely chopped celery may be added. Chestnut and Apple Dressing. Mix equal parts boiled and chopped chestnuts, sifted bread crumbs and chopped raw apples. Moisten with equal parts butter and cream. Sea son to taste with pepper and salt and a few grains nutmeg if liked. Following are recipes for Orange Crullers and Southern Lady Balti more cake which I hope are th,ose requested some time ago by Mrs. B., T. E. (Portland). There are many'other variations of Lady Bal timore cake. Orange Crullers. Two eggs, cup sugar, 14 cup milk, 2 cups flour, 14 teaspoon salt, 114 teaspoons cream of tartar, teaspoon soda, grated rind of 1 orange. Beat the eggs thoroughly, beat in the sugar. Then add the milk alternately with the flour (sifted with the other dry ingredients) to make a rather soft dough. Toss one-third of the dough on a board and roll out about 14 Inch thick. Cut Into rounds with a cookie or biscuit cutter about 114 inches in diameter. Put about 1-3 i teaspoon orange marmalade in the center of each. Cover with another round of dough, brushing the edges with egg and pressing down neatly to make the two halves stick to gether. Fry in deep fat, having the fat of such temperature that it will brown 14 -inch cube of bread in 60 seconds. Drain well from the fat and roll in fine granulated sugar. Us the "trimmings" of one lot of Makind Hoities Attractive BT POLLY PEEDMOEE LINDEN. THE Ideals toward which the home decorator should strive are repose, dignity and charm. Happy synonyms these for the three basic principles of Interior decoration balance, color and har mony. Achieve harmony in walls, ceil ing, floor, furnishings and decora tions and a nice feeling of balance is assured. Thus two qualities of the trinity are disposed of. Now, as to color. Color is best adapted in two happy ways: In a unified blending of shades and In the smart "harmony by contrast" principle. Let us first consider the decora- tive possibilities of the living room. Above all, it must be restful, for to be otherwise were to thwart the very purpose of home. And home's rarest charm lies in its quiet min istration to shattered nerves and overworked faculties in this fev erish age. The floor Is the foundation. Floor and covering unite to form the base upon which the whole aecorauve echeme of the room rests. Plain wallSL soft-toned, are best suited to the small house, as they lend an air of spaciousness to moderately sized rooms. The rug may suggest the same tone as the walls; a shade deeper, to avoid mo notony, is a safe rule to follow. And, if patterned, let the rug re peat in Its foundation color the tone of the walls. The overtones of the rug may find artful repetition in the tapestry coverings of the fur niture and certain, of the decora tions, if desired. One or two well- chosen pictures and a single length of tapestry are sufficient decoration lor the wall. We shall take a modern seven room house of the Dutch Colonial type and describe one or two rooms eacn week, beginning with the liv- ing room. In this way, keeping in mind the relation of one room to anotner, we will be able to evolve our imaginary scheme of- each In dividual room with a view to its harmony with all the other rooms of the house. Thus, with a definite plan in mind. do. we set niimeivpq to the engaging task of furnishing tna uecorating, in fancy an entire nouse. et us suppose that we have chosen a soft rug of oriental design, whose basic coior Is a, tawnv hnwn to harmonize with the putty colored walls and creamy ceiling. A rich muioerry overlays this In arab esques of delicate tracerv. Creature comfort and an air of ueiigntiui nvableness are suggest ed by the fireplace group. As be nts me aignity of the mantel, Bi.in.oiy tapestried davenport is umwn comiortaoiy near the blazing hearth at right angles thereto. A slender table backs the davenport and supports a colorful lamn with enaae. And in this harmonious group, which also includes a chair or two of easeful depth, the dom- luMi notes or color are centralized in the lamp shade itself, a thinir of glowing beauty mulhsrrir .n. with an underlying warmth of rich I USD, Another charming group Is dough to roll out with the second lot. - Strawberry crullers made with a filling of strawberry jam and without the grated orange very emait amount of cin namon or grated lemon rind may be used if desired to flavor the dough. Southern Lady Baltimore For the cake, 6 eggs, the weight of nvj lunusjr ana tnree m Hour. Beat the whites until stiff, adding a pinch of salt and cream of tartar. Beat the yolks with a pinch of salt , until lemon colored. . Add half the sugar and the Juice of 14 lemon and beat again. Fold the rest of the sugar into the whites. Combine the two' mixtures, folding together al ternately with the sifted flour. Bak in a tube cake pan about 45 min utes. Use a slowly rising tempera ture and cover the pan at first with a sheet of paper. Filling No. 1 One cup milk, 2 ounces almond paste,- 2 ounces sugar, 2 ounces melted chocolate, 2 egg yolks, 14 teaspoon salt, 14 tea spoon vanilla. Cook In a double boiler to make a smooth, thick cus tard. It must be perfectly cold be- iore being used on the cake. Filling No. 2. One cup milk, 4 ounces almond paste, 2 ounces sugar, 14 cup chopped pecan meats. large figs finely chopped, yolks of 2 eggs. Make a smooth custard in the double boiler with the eggs. sugar and milk; add the other in gredients and let cool. To prepare With a sharp cake- knife cut the cold (but fresh) cake into layers, spreading alternately thick layers of the two fillings. Cover with white boiled icing fla vored with vanilla. Decorate with candied cherries or leave plain as preferred. Dear Miss Tingle: Please publish a recipe for (1) drop biscuits, (2) curried lima beans, (8) marsh-mallow cream, (4) something in a dessert to utilize dried prunes, 6) also, with my leftover, pastry I fashion little tart shells, make them and put away to use later. Can you sug gest some fillings besides lemon filling, cream fillings or Jelly? Thanking you, I am ' A COOKERY INDULGER. Drop biscuits 2 cups flour, 1 level tablespoon baking powder, 2 tablespoons shortening, 14 teaspoon salt, about 2-3 cup milk or water, or enough to make a "medium" dough. Sift the dry ingredients, work in the shortening. Make a hole in the center and mix rapidly to a smooth dough that will leave the sides of the bowl clean. Drop by spoonfuls on & greased baking sheet Brush with milk. Bake in a hot oven. One tablespoon, sugar may be sifted with the flour if desired. Curried Lima beans (with vege tables) Chop fine one medium sized onion and fry until yellow and very slightly browned in 3 or 4 tablespoons bacon fat, or lard, or salad oil, or vegetable shortening. Then add 1 tart a-pple, pared and chopped. Cook until this is tender, then add curry powder, one, two or more teaspoons, according to taste. Usually a mild curry is most popu lar in' America, but some of the oriental curries are fiery hot. Use only the best imported English curry powder. The domestic brands usually have too much cayenne and tumeric and not enough of the less used .Indian spices, so that they taste very hot, but are lacking in fine flavor. Add also 3 tablespoons flour, stir all together, then add 1 14, cups meat stock or vegetable stock or water (vegetable stock being best) and stir until it thickens. Then add 114 cups cooked lima beans and - 114 cups cold cooked mixed vegetables (such as carrots, celery, potatoes, peas, string bans, corn, green peppers, cauliflower) cut into small dices. These vege tables may be omitted, but improve the flavor and balance of the dish Tomatoes and beets are not gen erally used in curry, as the flavors and colors do not harmonize with those of the curry powder. Small amounts of cold cooked vegetables may be acceptably used in this way. A- few seedless raisins may be added if liked. Add a little more stock if the mixture is too stiff. Season to tat with salt, sugar, J '? I LMit-iiiiw'Jn j formed by quaint spinet desk and Windsor" chair. Polychrome can dlesticks and feather pen of deep rose contribute artful touches of color. Sconces above are parchment shielded. At one end of our oblong room are French windows, through which the afternoon sun comes . flooding In, transforming the interior to a room all tawny and gold, with pur ple shadows and high lights of rose lemon juice or vinegar. This curry should be spicy and rather hot with faint hints of sweetness, acidity and onions. Simmer until heated through, then serve with boiled rice and chutney. Other curry accompaniments (us ually offered on a round platter with several compartments) are (1) fresh shredded cocoanut, (2) chopped roasted almonds or peanuts. (3) chopped hard-bpiled egg, (4) shreds of dried fish (Bombay duck), (5) shreds of onions fried like Sara toga potatoes in deep fat, (6) India relish or chow-chow or both, (7) pickled walnuts. All or any of these may be of fered, but the 'nvariable accompani ment Is dry boiled rice (every grain separate) and almost invariably some variety of chutney. Curried lima beans and macaroni Make as above, but substitute cold boiled macaroni (cut into one-'nch pieces) for the cooked vegetables. (3.) Do yoil mean a. candy, a mixed dessert, a frosting, a sauce, an ice cream or a Bavarian cream? The name alone is too vague. (4.) This question is also too 'vague. Prunes may be used In a number of pies, cakes, whips, steamed puddings, cereal puddings, bread puddings, gelatine desserts, sweet salads, etc. (5.) Practicaly any klnd of whipped dessert, or cream filling, or custard or Bavarian cream with or without Jam, chopped nuts, dried fruits, meringue mixtures and whipped cream can be served In the pastry shells. For savory dishes you can use as filling practically any nice "chafing dish mixture" suitable for serving or toast, or many combinations of delicate meats or fiBh (with or with out diced vegetables or peas) In any preferred sauce or good gravy Dear Miss Tingle: (1) Please publish a recipe for marshmallows. Mine are rather leatnery ana not tender ana porous as i wish them to be. (2) Also can you publish the tables ot degrees and corresponding terms such as soft ball, firm ball, caramel, barley sugar, etc., in candy boiling? (a) And In cooking rice. I nave tirea of the few ways I know boiled rice, rioe puddings and Spanish rice. Can you give a few suggestions? (4) Also, what variations are possible in the candy recipe of 2 cups sugar, 2 egg whites. 1-3 cup corn ayrup and water besides nuts or fruits addear we like this type of confection and wonder If there are variations? Thanking you. I am AN EAGER BEGINNER. Several recipes for marshmallows have been given recently in this column and cannot be repeated at present. Probably your trouble lies not with the recipe but with your skill in beating. An electric beater is best. Falling this use a heavy wire whisk, and beat as for & very light cake. Degrees of Boiling Sugar. 1. 215 degrees F. "Small thread." Press a little syrup between thumb and finger; sparate. A small thread forms which breaks at once. Used for canning. 2. 217 degrees F. "Large thread." The thread draws a little farther than the first. Used in preserves and compotes. 3. 220 degrees F. "Little pearl." Thread formed which stretches be tween fingers but breaks. Used in preserving. . 4. 220 degrees F. "Large pearl." Thread stretches full length of fin gers unbroken. 5. 230 degrees F. "The blow." A film will form In a wire or straw twisted Into a loop which can be tilown into a bubble. Used In can dying fruits. 6. 232 degrees F. -"The feather." Fine threads' form on tribble made as above. Used in candying fruits. 7. 235-238 degrees F. "Softball." Soft ball forms in cold water. Used for icings and fondant. g. 246-248 degrees F. "Hard 'ball." Forms a hard ball In cold water. Used In some candies and Icings. 9. 290 degrees F. "Small crack." Snaps when cool. Used for barley sugar, glace fruits, etc. 10. 310 degrees F. Large crack or very light caramel. Pale yellow and sunny yellows. And, to defeat dull winter's stern purpose, we have selected glass curtains of gold col ored fiber eilk, to suggest the qual ity of sunlight when sun there is none. At the other end of the room, un der the quaintly muliioned window, stands the piano, nucleus of our "musio group," which includes a parchment shaded lamp and a drawn-up chair of lvoried wicker, gayly cretonne-tapestried. Here, too, the paneled staircase ascends to the realms above. Into the ingle nook formed by the stairs Is a built-in settle, piled with silken cushions of gracious hues. The space under the seat affords an ex cellent place to store extra musio and magazines'. A built-in bookcase follows the line of the wall, the richly colored bindings of Its books forming a tapestry-like decoration that is its own ornament. Behold the living room harmon ious, the principles of whose dec orations may easily be applied to any living room your very own, in fact! Next week we shall discuss the dining room and Its fascinating po tentialities. and crisp. Used for butterscotch, peanut brittle, etc; lining moulds, caramel nuts, etc 11. 320-33A degrees F. "Light caramel," brittle and dark yellow. Used for lining moulds and flavor ing sweet dishes. Also for some "brittles" and hard nougatst 12. 330-350 degrees F. "Dark caramel," crisp and brown. Bitter flavor. Used tor coloring soups and sauces. 13. Above 350 degrees Fahrenheit the caramel burns to carbon (black). The names of the degrees vary a little as used by different writers, but the above will serve as a gen eral guide. 3. My best suggestion would be that you borrow (and read) some standard cook books from the public library. What you need is a gen eral knowledge of cookery. "A few suggestions" would be of little help unless I could be sure of your "background" and the kind of things you like and use. For instance, what do you mean by "rice pud dings"? There are at least 100 pos sible rice puddings. 4. You can make many variations to suit your personal taste with the aid of different color pastes and flavorings such as chocolate, coffee (used in boiling the syrup), maple, orange, rose, almond, pistachio, etc. Other variations can be made with different combinations of dried and French candled fruits and different nutB. The following recipes are given in reply to the request of "Inquirer," received some time ago. If these are not what is wanted, please write again with as definite a description as possible. Mexican tripe: Roll 1 pound of sausage meat Into small balls, toss in flour and brown In a frying pan. Skim out and keep warm. Fry a shaving of garlic and 1 finely chopped onion, frying in the sau sage fat until they begin to color. Add 2 cups stewed or canned toma toes, 1 finely chopped chili or bell pepper, with salt, Spanish pepper and a little lemon Juice to taste. Simmer gently about one-half hour, then season to taste with more chili powder if necessary. Have ready 1 pound fresh tripe, slowly simmered in stock for 4 hours or more, or until very tender and delicate in texture. Cut into squares or diamonds, dip in frying batter or egg and crumb and fry in deep fat. Arrange the fried tripe around the sausage balls on a hot platter and pour sauce over. The sauce may be strained or un strained as preferred. Serve with tortillas or with a border of browned polenta or with boiled rice. Boiled dressing without oil: Two teaspoons ealt, 1 teaspoon mustard, 114 teaspoons sugar, a few grains of cayenne, 1 tablespoon flour, yolks of 2 eggs, 114 tablespoons of melted butter, of a cup of milk, water or stock, y cup of sharp vinegar. Make like a white sauce, add eggs when the flour is cooked. Thicken in double boiler. Add vinegar last. Use whipped cream for serving. The use of flavored vinegar such as tar ragon, horseradish, garlle vinegar and lemon juice will give added piquancy. More Workers Needed. Enterprise Record-Chieftain. Workers are scarce both on farms and in the crews of the East Oregon Lumber company. Many men could find immediate employment in fact are sorely needed. Harvest weather has been perfect, barring a few showers, and farmers are anxious to get their grain and hay put away, but cannot get help enough. It is stated that 30 more good timber workers could be put to work at once in the East Oregon camps, and they would have permanent jobs. Knocks Stimulate Bra-ins. -Washington Star. Jud Tunkins Fays hard knocki are necessary. Ike Newton didn' discover the law of gravitation til he was hit on the head with ai apple.