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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View This Issue
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. .,
-' "' 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
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
' 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
1 ' .