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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Nov. 25, 1906)
s ' THE OREGON SUNDAY JOURNAL PORTLAND. SUNDAY MORNTNO, N0VEttBE3 5. 1803. , ; ' - ,;; ; ; : ' : ; :, .', . ; " ' ; ,' 1 , . . . . r. . , SomrauUUi Oprv 'SAtf sgxssaBssaseygM sxsBsxesxej-tTs i ' ' . . . . .. J : . ,- V. model, which came from Farts, can be - t " " . . .",T3,fc" -J I vastly cooled, and would be pretty In al- L i i J . I '- By Dorothy Dale. THR deslgna this season are par . tlcularly well adapted (or mak ing over a gown, as one of the s moat favored modes Is the ao ealled ."skeleton" bodice, where tho sleeves and under blouse are entirely of lace. Some of these frocks have the materlar of which the skirt Is mad, used as shown In one of the drawings on this page, the fabric In this oass ex tending around under the arms,, the faont and backs bring joined as In any ordlhnry waist. .This design may be adapted In various ways snd Is suitable --lot bQtilJlEhl ana flark-meuiriais. w. " theother illustration IffTJis-Ttght-of-the page requires even less- material but la most desirable for a iignt-coiorea g where the contrast will not be so elded between the lace of the yofcand sleeves and tne material 01 me fo n. Indeed, this design requires Ufai than a yard of silk for the bodlcet which Is an advantage to be cqdJ,, wne making over an old tffWB, or using a remnant or shortBth Of material. This little modhad (ne underbodlec and sleeves ngfla of cream-colored net, which nTyue bought In double width for from 6a t0 $5 cents a, yard, accord ing to the quality. The net we attacked In: half-inch tucks crosMe,nd was used In combination ' wth - half-Inch oluny lace.-which -wasy)ed for a little round yoke and stjjet ''collar ana for bands around each,ahort sleeve. The aklrt of tbi gown, which was of pale-blue meestfme, was cut very full around the bottom ' and was tucksd about the j,p, wide bias bands simu lating tucfc being put on about the lower TrfxK in deep points. Tha top of eachyf thess bands was finished by a ""aw bias milliner's fold, which was ruT Into a loop at each point I 111- . 1 V. kn,llA ntu ahaped pleees, which STtrnnnd-UD from the bait In front and In the middle of the back, being attached over the ahoulders by narrow folded straps of the silk, which were Joined under little buckles -of- sparkling' rfainestooea. , : These skeleton bodices are much In vogue also for wear with tha coat and skirt suit, lace, net. chiffon or some thin material being used for the gulmpe and aleevea, with the lower part of the bodice, made' of cloth or velvet. In making over a gown very often tha dif ficulty Ilea not so much In the aklrt as In the .bodice, which may hava become too small or which may be of a design which is no longer In style. In thla ease It will often be found that tho puff aleevea of the original gown may be made to do servicer or the bodies of tha remade frock. . , ... Really, the material Itself counts for far less In a gown just now than does me individuality expressed In tha trim' mlng, and aa lace is so much used for entire sleeves and deep yoke portions of ins ooaice, most of the material of a made-over frock can be reserved for the skirt Tha skirt, however, must of ne cessity he full about the lower part to have the required-outline." but" tuoked wOaln plsit iiwl Vftrttus device) iiifcy' be contrived to bring tho skirt "up to date" and If the. gown is of light oolor for evening wear, panels formed cross wise, ruffles of lace set on from just bolow the hip line t the bottom of the skirt, gava aa excellent ef foot. ., -r- -' "' V ', - ! The cloth frock : sketched shows a bodice design that would also be suit able for a three-piece costume, or for wear with a ahort fur coat. The model was of broadcloth, the lace underblouae being of Valenciennes In combination with heavier lace. The aleevea were of allover val, trimmed with two-Inch ruffles to match, a band of the beavy lace being used as a cuff Just below tha elbow. . The yoke was made of heavy lace, to which frills of tha vaj were slightly gathered. The bodice of broadcloth waa trimmed with half -Inch - bands of the same, em broidered by hand rn large raised dots In silk. The aklrt was made with alter nate bog 'plaits and tucked panels, two stitched bos plaits being placed In the middle of the front and back and over each hip. - ' - Homemade Opera Bag. X bag for opera glasses makes a very pretty and useful gift, the. Illustration showing one of very -novel style. The model, which came from Paris, can be easily copied, and would be pretty In al most any coloring. , The bottom of tha bag waa cut to follow the outline of the glasses as shown In tha drawing. In the bag from which tha sketch waa fi : made thla bottom piece was made of looking-glass, which was glued to silk covered, padded cardboard cut the aame shape as tha silk lining1 tha bottom of the bag. . '...', The bag was made of dark gray suede. the top above the silk drawstring being made to look like a large pansy. Five petal-shaped pieces of velvet were cut, the two larger petals, -which-ware -faf light purple, being attached acroas tha other .side. These . smaller patalsjwere made of white velvet tinted with water colors In shadea of violet and pale yel low In pansy colorings, tha darker pet als also being tinted with watercolora. Tha Inside of tha bag was lined with soft white silk, a gray silk cord being used for tha drawstring. . Osioa Brotb. . By. Beatrice Carey. y-- Parbol) six large onions, slice them and toss lb one ounce of butter with salt, pepper and soma parsley. Add one and a half tablespoonfula of flour and one quart of white stock, made from fish or chicken, also" one pint of hot milk. Press through a sieve and serve with slices of toast. .. - . V tot a Cooking School. -Father Cooking schools are of some use after alL This cake Is deHclous. Daughter Is it? I thought It would be a terrible failure. .. 'Why?" . ." . ' 1 told Bridget exactly how to make It, and she went and mads It some other way." . ' T4 Mara Cranford. . BI8QTJSJ of Qyate'a-i-Thle recipe re quires ' one quart of f alr-alsed fresh oyatera, one quart of rich ' ' milk or cream, eight soda crack era rolled, a teaspoonf ul of beef ex traet, or less If tha extract 1s very much eondenaed, a saucerful of finely minced celery, two tablespoonfula of butter, worked Into an equal amount of flour," the-yolks of three eggs, tcaspoon tul salt, and one-half a teaspoonful of pepper, with a sprinkle of cayenne. Chop tha oysters, put them Into, the stew pan with -their "wn.llauort the celery, beef extract, crackers, salt, pep pern -MttlS)--aarslay.- Knll.slowi for SO mlnuttes, then rub - through a aiev hutil all the molstura has been pressed through. Return to stova, add all. ftvuln frtf 10 mlnUte. IllMt. IUIU 1 ... ... w- . Bet fcack-and very carefully stir In. Lhe peaten yoias 01 uw bb. Roast Turkey Procure a ' plump, young U-pound turky that haa been singed. Draw tha turkey, being careful not to break any of the internal or gans. Rinse in several waters, putting a teaspoonful of baking soda In . tha next to last.' Wipe ary wsiue n vu. Rub the Inside with a little salt and Chestnut Stuffing use a quart of chestnut for this recipe. With a aharp pointed kmlfe !M -each acrons one side. r u. miniit in hAllins water. drain and let. dry..- Add" a. teaspoonful of water for earn pint of nuts, ana sur m .k.i. k. rtrm or in the oven three or four minutes; then remove tha shell and akin together. Keep tha nuts covered witn a ciom in ins meanumv, aa they ahell more readily when hot. Then cook until tender In boiling salted water, drain and pass through a rlcer. Add one teaspoonful of salt, some pep per, a pint of bread crumbs moistened i v. M,ivti Af minful of butter and lemon Juice and chopped paraley If desired. Moisten wim no Qruum or stock If a moist dressing is preferred. This moist dressing will not absorb so much of tha Juices of the turkey. Roast In a moderate oven, allowing about SO minutes to the pound. Cranberry Jelly Cook one quart of cranberries In a eup of water over a hot fire about five ' mnlutes, or Until they burst., with i wooden' pestle press the pulp through a coarse selve. add a pint of sugar and stir ovor the fire until the sugar Is dissolved and the mixture begins to simmer, then skim and pour Into cups to cool. -wcl.aslsterso.nandgto verrcetg dlu otn . Bweet Potatoes, Southern Style Into Renovating House rurnishirigs By Beatrice Carey. ' EVERT year or mo it Is generally neceesary to make changes In one'a house furnishings, but to do thla economically Is often a vexing problem. Chair covers and table covers, hangings, etc, can, however, be cleaned very aatlsfactorlly If they are not too much worn and faded, and soiled earpata can- ba-dyed -with- excellent -re-suits. Indeed, If tha floor- of a room la covered with a palnrcolorlees carpet, such aa was tha fashfon some yeara ago, It will be found that tho effect of the entire room, will be much Improved If tha rug la rent to the dyers and colored a rich crimson or a clear dark green or blue, aa la beat suited to tha other fur nlahlngs, - - -: ' v . The ebarga for dyeing tha csrpettla not large tha cost being about II cents a year, and especially In tha thick-pile earpata, auch as Wilton or Axmlnster, tha reaulta are very good, i In selecting materials for furniture covering It is really false economy to buy cheap materials, aa the quantity required for tha average chair is very little and tho cost for doing tha uphols tering Is Just tha same, whether the material coat $1 or $ yard. Always buy such fabrics with a view to their wearing quality, and, although some very artletlo and' pleasing designs can be found In tha cheaper stuffs,- as they are mostly made of oottoa they are apt to fade and wear out within a year or ao. Two dollars and hall a yard la tha cbeapeat velour that Is safe to uae as a furniture covering, although cheap er quality may be used for draperies. In a room where tha walls and hang ings are plain the furniture coverings may be figured, but be aura to select patterns In which the colors are artist ically combined. Always avoid the cheap figured corduroys, harshly col ored tapestries or preesed velvets, and do not hava your entire set of furni ture covered alike. . ' Tha fashion now la to have each piece of furniture dona In a different material, coloring and design, although a careful harmony ahould be In evi dence aa to tha color scheme. Tha fa vorite materials are silk brocade, allk and wool tapestry or velour. Upholster er's velvet Is also much nsed and comes In almost svsry color aad shade. It Is very serviceable and dots not show marks as readily aa velour, Soma clever housekeepers upholster their own furniture, which Is, of course, a great aaving. Tha work la really not difficult, unlesa the piece Is dona in tufted style, and If desired a tufted chair or sofa to be recovered can have tha hollows filled In .with little psda of raw cotton, the whole then covered with a layer of sheet wsddlng, so that tha new material may be put on perfeotly W : . ' i ' ... ; ' i In renovating tha furnishings of a I room, unless the room Itself Is suit ' ablv decorated aa to tha walla and wood work, the best results cannot be gained. Still, many a housekeeper will allow ugly woodwork or an Inartlatlo, charac terless wallpaper to mar tho effect of excellent furniture because -of tho ex pense of repainting or. papering. Papering, of course, haa to be done by a professional, but even then the ex pense ia not large if an Inexpensive 'wall covering is selected. X have seen very charming'' rooms in which tha walls were hung with paper that eoat but II cents a roll, and at thla price a room can be dona for I or 17, Including all charges. Aa to the woodwork, ready mixed paints can be bought which are easily applied, and a room dona In ugly yellow plna or too brightly colored cherry can be completely i metamor phosed by going over it with a mahog any stain or white enamel. ' In tha heart of one of tha least known countries, British Guinea, Is a mountain called Rocaima, tha top of which only two parties of white men hava ever yet attained. Thla mountain Is an Immense' tableland, with absolute ly precipitous cliffs l.ooa feet high on all aides. 'The only way of approach Is by ledges running right under a gigan tic waterfall, vrklch leapa from tha sum mit of thla terrible rock, . . ' V ' -J. a large flat-bottomed saucepan put one-fourth a oupful of butter and two tablespoonfula of sugar. When hot lay In raw sweet ' potatoes, pared- and cat In haivee, lengthwise to cover tha bot tom, season with aalt and pepper and cover not very closely with another layer of potatoes. Pour on boiling water to half cover the lower layer, cover the vessel tightly and aet where the heat Is gentle. When the lower layer Is browned remove to the top, letting the other layer brown. When both layera are tender tha water ahould be evaporated, leaving a little aauce to pour over 'the potatoes In tha serving dish, - If preferred-- thla -dish -may . be cooked In a casserole in. the oven. Chicken Salad Cut cold chicken Into half-Inch dice, using both light and dark. meat. Moisten it with French dressing. Cut -tender celery Into small dice and mix It with the chicken, using two-thirds as -much celery as there Is of chicken,-? Mix the whole with may onnaise. Form it Into a mound. 'Cover the mound with mayonnaise. Mince Pie- -Half a pound of suet, half a pound of raw beef, one pound tart applea; chop each finely and separately. Take half a pound of well-washed and dried currants, half a pound af seeded raisins, half a pound f citron cut Into small bits. 1 half a - pound of ' brown, augar, half a -pint ef New. Orleans mo lassea, one ounce of aalt, half aa ounce -of mixed aploea (mostly cinnamon), one-fourth an ounce of white pepper, one-half an on nee of grated nutmeg,'1 Juice of one lemon and half a pint of cider. Mix meat, auet, salt and apioeei . their add apples, then fruit, then older, and last all the sugar. - Bake the day before, between two crusts of puff paxte. , - , . , . . j . Pumpkin PleSeleot a sweet pump- klnt- they-are email In else and of deep yollow color. Cut In halves, re move the seeds, cut in rings, "remove . tha rind and then cut Into small pleoes. Steam until the pumpkin la aof t and the water nearly evaporated. A slow fire Is needed for the last part of tha . process, which la quite lengthy. Press the pulp through a selve. To each cup and a half of prepared pumpkin add one cup of milk and a half a cup of rich, sweet cream, scalded: one egg, well beaten; a generous half cupful of-sugar and one-fourth a tteaspoonful each of aalt and mace. . Mix together thorough ly. Bake alowly between thick crust of puff paste. sw,',-aiasgJgtafr . f , if 1 ' . A V