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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Dec. 21, 1919)
. THE OREGON , JO 1919. fie aim, Jjeaum wffwwAnaln&mQMe, At but Beds - By Mrs, Christine Frederick, The Distinguished Authority on Household Efficiency. I THINK It was Mark Twain who aid that beds are the most dangerous of places, since over elgthy per cent of all persons meet Jng death, meet it lying in bed! And if we stop to consider that most of as pass from six to nine hoars of very twenty-four In bed, it seems 'worth while to consider what those beds are made of, how constructed, and what will make them most san itary and comfortable. Many of us recall the old-fashioned black walnut or mahogany bedsteads, some seven feet long, with a back or headboard as large as a wall, and so heavy that it re quired three men to lift it in?lace. These stately beds, with their posters and canopies, belonged to the era of high ceilings and much space. To-day they have no place) in our compact and low-ceiled booses. Also, there was always a ques tion of a wooden bed being per fectly sanitary, and as it was more difficult to disinfect In case, of Ill ness, we have, aa a nation, come to adopt some form of the sanitary anamel, hospital type of bed. An enamel bedstead is made of hollow or solid tubes of enameled Iron, and may either have the spring and -sides in one piece or separate,. I personally prefer the spring and framework all In one piece Instead of having the spring a separate fixture consisting A numberless colls of wire springs. An excellent type of bedstead, specially for the small room, or for children, is one where the spring is of closely woven wire, and; eo made that it can be folded back, into a one-piece flat outfit, like a collapsible . go-cart. - The way to Judgo of the quality of a woven spring is to count the number of cross wires to the foot or yard. Two springs which look xactly alike as to the number of lengthwise wires, will show a vary ing number in the cross wires. Naturally, the greater the number of wires across, the stronger the spring. It is always well to see that the ted Is so well made that it does not ; catch on the bedcoverlng. For. years I have had a good bed which has this fault the sheets especially catch on the crossbar of the spring, and if I had known as much when I bought it as I, do now, I should not have made the pur chase. Torn sheets are expensive, . and a well .finished bed frame Should have no rough places. Sugarless Bv Mary The Well-Known Writ Oatmeal and Nut Pudding. MIX 2 cups cooked oatmeal with 1 thinly sliced apple, I dip chopped peanuts, cu currants or raisins, teaspoon cinnamon, jH teaspoon salt and 1-3 cup mo lasses. Turn Into a greased pud ding dish and bake about hour. Indian Pudding. POUR 1 quart scalded milk over 1-3 cup sifted cornmeal and cook V hour, stirring to prevent lumping. Add 1 teaspoon fait. H4 teaspoons ginger and H cop mo lasses. Turn Into greased baking dish and bake very Blowly 2 or hours., When about half done add 1 cup cold milk without stirring and finish cooking. Chocolate Bread Pudding. - QOAK 2Vi or 3 cups bread crombs w In 1 cups scalded milk. Add cup dark corn syrup or cup corn syrup and cup browh sugar, 1 well-beaten egg. teaspoon salt and teaspoon vanilla. Melt 2 squares or ounces of chocolate over hot water. Add 1 cups scalded milk or hot water, stir until smooth and add gradually to crumb mix ture. Turn into greased custard cups, place in pan. of hot water and bake until firm in a moderate oven. Bread Crumb Spice Pudding. SOAK 1 cup dry bread crumbs in 2 cups scalded milk. Add teaspoon salt cup molasses, 1 egg, 1-3 teaspoon cinnamon, tea spoon each ot cloves, nutmeg, mace, ginger and allspice, and 1-3 cup each of steamed prunes, raisins and dates. - It is not necessary to team the prunes, raisins and dates more than 5 or 10 minutes. Mix thoroughly, turn into greased pud ding dish and bake from 45 min utes to 1 hour. Eggleis, Sugarless Steamed ' " .:.- Pudding.''.'-;,,, KJTlX and sift 1 2-8 cups flour, i lVJL teaspoon I soda, teaspoon salt, teaspoon each ot cinnamon, nutmeg, allspice and cloves. Add 1 cup raisins, cat In small pieces. Mix cup molasses with U cop milk and 1H tablespoons lard and 1 tablespoons butter. Stir liquid ingredients into dry ingredients and beat thoroughly. Turn into creased molds or baking powder cans, filling them not over 2-2 full. Cover and steam for 8 hours. Serve .with, molasses sauce or top milk, Te4Byha, ' To-day there are being mannfac-' tnred excellent beds of iron, but having a cane, wicker or wood ap pearance. These, of course, have all the sanitary requirements and are more attractive in addition, since they come in "period" de signs and match other furnishings. The old idea used to be. that the best mattresses were always made of hair. And I believe that a well made, fine hair mattress cannot be excelled if you can find it to-day! But rather than a poor quality hair mattress,' it is preferable to buy the best laminated cotton mattress. Such a mattress is made of the pure cotton bats, sterilized, and so beat en and shaped and made in layers as to give resiliency, without mat ting or lumping. O But nothing is worse than a cheap cotton stuffed mattress, which will soon "lamp" and be as uncomfortable as a "com forter" which has been washed Into bumps. A good mattress . costs' quite small fortune. to-day, but It is one furnishing that should not be skimped .on. And do not have It covered with the old-fashioned, ugly blue and white ticking, when there are so many other tickings of better ap pearance. Stripes of pink or lighter bine, floral designs, or even solid colors, are more attractive and cost no more. , With any mattress a closely stitched, padded quilt of white cot ton should always be laid under the sheet, and between it and . the mat tress cover proper. This latter cover should be used on every bed, if the housewife wishes to be neat and sanitary. Such a cover is made of heavy unbleached muslin, shaped like a bag, to Just fit the mattress. One end is left open and strings or tapes used to tie it shut. This com pletely covers the mattress, and may be washed easily, when the mattress could not be washed. Unless a mattress is for a large double bed and I wish that no more of these would be manufac tured the mattress Is better made In one piece. But if very large, then two portions are easier to turn, al though with our modern methods of vacuum cleaning there is less need now for personal handling of the matresB. ; . An entire chapter could be writ ten on pillows and their fillings. Most pillows are filled with grrdes of duck or other fowl feathers. One , has to be careful hot to buy the loosely packed pillows filled with Desserts Lee Swann, and Lecturer on Cooking. m Molasses Sauce. MOT. 1 cop molasses with 1 , tablespoons vinegar and 2 " tablespoons tat Blend t table spoons sifted fionr with 1 table spoon, cold water and add to' mo lasses mixture. Bring to boiling point and let boll 2 or 8 minutes. Jelly Bland Mange. MIX cup cornstarch with cup cold milk and stir into m cups Scalded milk. Stir con stantly until smooth and thick. Then continue cooking , over hot water for 20 or 80 minutes. Add a inch of salt and 1-2 cup apple elly or orange marmalade. Serve with marshmallow, Jelly or marma lade sauce. Ooeoanut Sauce. MIX cup milk with ' cup freshly grated or canned cocoa nut and- I tablespoons cornstarch blended with 2 tablespoons corn syrup. Bring to boiling point, stirring constantly, and then cook over hot water 0 or 3d minutes. Flavor with a few drops of vanilla, marasblno, orange or any desired flavoring. Suet and Raisin Pudding. A" DD cup molasses and 1 cup sour milk to 1 cup finely chopped suet. Mix and sift 24 cups flour with 1 teaspoons soda, 1 teaspoon cinnamon, 1 teaspoon cloves and teaspoon salt. Add the liquid ingredients gradually to the dry ingredients, stirring vigor ously. Dredge .14 cups chopped raisins and cup currants with M cup sifted fionr and add to first mixture, four into a well-greased melon mold and steam 4 or S hours. Prune Pudding. TtiriX 1 tablespoon butter with 4 VA , cup dark corn syrup, 3 table spoons lemon Juice, teaspoon salt, the grated: rind of lemon, 1-8 teaspoon cinnamon and cup ; hot prune juice. Moisten cup ' stale bread crumbs with this liquid. In a greased baking, dish arrange alternate layers of moistened bread crumbs and chopped cooked prunes, using in all V or 8 cup3 of prunes. Pour a little of the liquid over eaeh layer ot prunes. Bake in a moderate oven 45 mln Titea to 1 hour. y-'U. t .'. V .u .. - . "floss" or cotton fibre, which looks and feels plump at first, but which mats into a lump after a short period of use. Many pillows ar filled mostly with the short cutting of feathers and not with the whole plumey part, and hence are stinT and hard. Make the dealer show you a sample of the filling both of mattress and pillows before buy ing. . In our home we have something like $300 worth of blankets and bedding, because most of as sleep outdoors. When any one asks why we. have so many blankets and not the so-called "comfortables," I reply that we have not found the "com Appetizing Menus for the Week MONDAY TUESDAY BreaJJoit Stewed Prune, Oatmeal, Cora Mufint, Jelly. Coffee, Luncheon Codfuh and Potato Souffle, Lettuce Salad, Apple Seace, Small Cup Coffee. Dinner Rice Soup, Shepherd' Pie. Mock Bechamel Sauce, Greea Peat, Banana Salad. Breakfast Dried Apricots, Cereal, CbeCM Cream Toast,' Coffee. Luncheon Cream of Potato Soap, Croutons, Stuffed Apple Salad, Gingerbread. Dinner Boiled Lamb, Cream Sauce, Steamed Rice, Lemon Jelly, Fruit Sauce. A Jolly JWew Year's . NE of the most ' delightful parties I ever attended, sayg Alice BurrelL author of The Party Complete," was a "Time Party" given on New Year's eve. ' Every guest came representing : "time" . In some way. One very pretty girl was "Summertime," a good looking boy was "Wintertime.'' Another, girl wore a straight black domino on which were pasted pic tures of all kinds of watches and clocks. ' And, of course, all the hoU days of the year were there. the hesies, gWeach guest a tiny When the guegts were all seated booklet on which was written the title pf an experience or an adven ture that they' were to- describa. These are some ot the headings and, aa yon will notice, the . word "time" occurs in them all: "The Funniest Time h Ever Had," "The Happiest Time 1 ever, Had," The Little Helps for Busy ' String for Disnrags. " QAVE all old bits of string, tie w them : together and use for crocheting dishrags. To Stiffen Organdie. T TSE two tablespoonfuls of gum w arable to a quart Of lukewarm water for itfffenlng organdie. ' Hemming Napkins.- BEFORE hemming napkins by hand . run the edges of them through the sewing machine' hem-, mer to crease the hems straight for. the hand sewing. fCI 1819, aatecaaUoaal "iin in,, , mmmmmmm . CUV ' x-z 4e3r vh. ."wv. 55 V . -Mrt . Bin I ft Iina Cavalieri, the Most Famous Living (Photograph by Ira fortables" satisfactory. "Comfort ables," as popularly known, are the quilted (by machine), coverings, containing cotton batting of differ ent grades, and covered with sateen or silkolene. Of course, there are good and light comfortables; but as a, general thing I have found that they cost as much as a good blanket and do not give nearly as good ser vice. Above all. - they are heavy , and not light. But I find the chief objection is that they cannot be 'washed. ,; i I have tried (and succeeded) it washing a comfortable and a down quilt, but I would never try it again, la spite of .the utmost care, the WEDNESDAY THURSDAY FRIDAY Breakfast , Chipped Beef, Rice Muffins, Coffee. Luncheon Breakfast Steamed Figs, Broiled Bacon, Hashed Potato ' m Milk. Toast, Coffee. Lunch. Cream of Turnip Soon. Breakfast ' Apple Sauce, Oatmeal, Toast, Coffee, Luncheon Spaghetti Croquettes, Cheese Sauce, . Brown Bread, Cocoa. Dinner Spinach Soup, Boiled Fish, Egg Sauce, Boiled Potatoes, Celery, Dill Pickle. Pineapple 'Salad, Wafers, Coffee, Scalloped Oysten.4 Cabbage Salad, Wafers, Coffee. Dinner Noodle Soup, Broiled Beef Balls, Creamed -Petatoes, Mashed Turnips, Dried Abricot Whip. Toasted Crackers, Prunes sad Cream Tea. Dinner Casserole of Beef Baked Potatoes, Spinach, Chocolate Cornstarch Pudding. Most Boring Time I Ever Had," "The Shortest Time I Ever Had," "The Longest Time I Ever Had," "The Most Exciting Time I Ever Had," and so on. These stories were read aloud and the guests were asked to guess who wrote each one. A prize was 'awarded the writer of the most in teresting story. v Another game that called for agility was "A Timely Story " The hostess read an original story in which the word "time" was intro- , duced in some fashion or other fJZJil1! time" was mentioned the guests all changed seats. At the beginning there was one chair less than there were guests, so that some one in the party would he left without a seat when all had changed places. After each change another chair was removed. The Ctcttiag Hot Cake. r fSB (he tines of a silver fork in U. steady a knife to cut hot cake without its becoming soggy. Saving Your Fingers . PUT slit in a small cork and fit it to the hack of the knife yon use to pare fruit or vegetables. It will save much wear on the fingers. ' Water for Bread. S1VE the water In which -spare ribs or shoulder has been boiled and use. for making bread. Yon win then need no mijk, salt or shortening and the bread will have a delicious flavor. restate Serrlc, too. Creat Bfltata 7V ' A Beauty. L. HiWs Studio.) quilt mats and comes from the washing uneven, and with the cot ton all hardened into little bats. Avoid all the bright pink-tied blankets which look so fleecy. These are made to have Such an attractive appearance because the nap is brushed up by machinery and made to look woolly but-it isn't The more fleece on the blanket the more to be swfept ttp in ' the dustpan and, pardon the pun, the more "fleeced" the poof pur chaser. The best blankets smell animal-like. They have short hair ' and like the best travelling "rugs" of the old country, are very light, pliable, and anything but fluffy. SATURDAY SUNDAY Breakfast Pears, Boiled Rice, Soft Cooked Eggs, Rolls, Coffee. Luncheon Bean Tunbales, Stewed Tomatoes, Lettuce Salad, Cap Cakes, Tea. Dinner Brown Beef Stew, Buttered Beets, Jellied Glazed Onions, Tomato Salad, Deep Apple Pie. ' Breakfast Stewed Fruit. Salt Mackerel, Muffins, Coffee, Dinner' Roast Pork, Cream Grary, Clated Sweet Potatoes. Stewed Celery, Apple Saves Floating Island, Custard Sauce. Supper Minced Pork is Border of Rice, Celery ' Baked Pears, Ginger Cookies. Eve Party players who lost their places stood at one side of the room. When at last only one remained with a chair the others who had lost their places were obliged to give a forfeit or tell a Joke on themselves. Promptly at twelve o'clock all lights were turned out for a minute. In that minute each man was sup posed to grasp the hand ot one ol the girls. Those who were holding hands when the lights were turned on were to be partners at supper. Decorate the table tor a party ot this kind with a "Fortune Tree" a very small evergreen dipped in alum solution and covered with diamond ' dust. Let slender cords of silver thread radiate from each place to the tree, where it will be attached to the "Fortune" of that guest These fortunes may be written or may be in the form ot favors. Housewives GoodFudgs ATEASPOONFUL of cornstarch added to fudge before cooking will make it come out nice and -smooth and never sugary. Cutting: Flowers. rHEN-cutting flowers for TT71 boo- W quet use a sharp knife and make a slanting cut in order to give the stems abetter chance to absorb water. Mnalin on Pies. rrO prevent the syrup, cooking x out of pies made of fruit pin a strip of wet muslin about 1 Inches wide around the edge ot the Sights aUeerres . - - , 11 i i i A 11 Relaxing By Lina ' i Thi Most Famous " a HE your mnselet twisted into AA tight knots? Yon. do not knew, and yet as you reed you more or less consciously relax the muscles that have been Irawn together as you tie a rope, into a knot. Some women ?rown even more when they are ad!ng than when they are talking. If you feel yourself frowning, re member that ugly knotted rope and untie it. It your tips are .drawn into hard straight line that ages your ' face and makes yon look nngra clous and unlovely, then untie the rope. If nervousness has made you draw your fingers together Into the semblance of monkey claws, relax them.- Untie the rope. ' '.Keep the thought of that knotted rope constantly before you; It will be your beauty's danger signal, as the waving red lantern is the warn ing of danger on the railroad track. A rope, straight, smooth, new and fresh is not an ugly object. It Is, ' especially. If it be relaxed and loose, at ease and soft, rather graceful than otherwise.. But watch it when strained, and study It when knotted. It is like our' muscles graceful when relaxed, drawn when .in mo tlonh and ugly when knotted. If you think ot your muscles always as ropes, yon will govern them better. : ' Keep them loose when Tour can, strain them as little as possible and never tie them in knots. ' Let mo illustrate: There are two sorts of frowns. The hgly lines be tween the -eyebrows may be caused by a fretful disposition. But they are not always signs of temper. They may be the lines etched by , intense concentration. In fact, I have always considered them not temper lines but student lines. I have always contended that close application and beauty - are not companions. Habits of concentration bring rewards to the intellect, but not to beauty. It is true intelligence adds to the beauty a. certain flashing attrac tion of the face, but an alert intel ligence is one thing, and the red , rimmed eyes, the stooping shoulders and ' the knotted brow caused by excessive study are quite another. At your study, at yourwork, or even at your pleasure, as while automobiling, remember the ugli ness of the knotted rope- Don't frown, - Or, if you catch yourself Vken You Entertain By Ida C. W'HATEVER the time or The occasion, the hostess who serves coffee, in some form is sure to be right To do this it is not necessary to give a dinner. In France, Italy, Rumania, Sweden, Denmark and other Enropetfh countries this fact Is so well recognized that informal afternoon " gatherings and evening chats are the order of the day and the coffee pot ' is the most over worked utensil in the household. An older civilization has had time to "develop politeness to the "nth degree" and to realize that men guests, as well as women, ap preciate coffee more than almost any other one beverage. Our old Southern hostesses realized this, too, and always included coffee in the menu, whafever the occasion. Men as a rule detest "pink teas." Why? Because the refreshments have no punch and are often so un familiar that they repel rather than attract .On the other hand, women like the unusual. The successful hostess, then, must strike a happy medium to please both her men and women guests. For Instance, every one likes pie, so why not serve individual apple pies, baked in' muffin pans, topped with whipped cream and accom panied by steaming cups of per fectly made coffee. If you have an alcohol, gas or electric percolator, an the better, for your guests like . to watch it "work." (Besides, a woman never appears to better ad vantage than when presiding over the coffee.) For this service, a tea cart may be used, or everything may be brought in en a tray to a low table in the living-room, i Still another appealing informal refreshment combination consists " ot fruit salad, hut sandwiches and coffee egg nog. The portions of salad should be email and arranged -individually on salad plates, with . a garnish of lettuce. A seasonable 1 combination consists of equal parts of halved gripes, siloed apple, diced pineapple and bits of orange, put to gether with mayonnaise to moisten. Each salad may be decorated with halved grapes and a bit of candled " cherry. v v The "coffee egg .nof should he -made In the kitchen To do this, brew some strong coffee, combine it ' with one-fourth the amount ot boil- t lng milk and allow three-fourths cupful to each person, pouring it on to a well-beaten egg. -Add a drop r or two of vanilla transfer to tall for Beatity Cavalieri . Liriag Beauty frowning mile as Instantly t as though yon taw the man you love best in all the world approaching. iryoq Bod the muscles about your lips tightening, while you read or write, relax at once. I have seen a rope so knotted that no human being could untie It. That Is what habit does to the muscles that are too lone; used in an un natural and unbecoming way. For Instance, the frown is unnatural. So is the down-drawn expression of the lips. So are the clenched bands. So are the feet drawn tightly together as you sit. So are the knees pressed together. We learn from animals wonderful lessons in relaxation. Watch a bull terrier sunning himself on the lawn. He spreads himself out al most as flat as a rug. His hind legs are flattened upon the ground. His front paws are stretched out before him. and his head lies be tween them. How differently we lief We clench our hands, place our hands firmly on the plUow, twiat'onr feet backward, bend out bodies into a bow and then try to sleep. . Look at your pet cat Have yo noticed how completely she re laxes when she is at rest? She Is never rigid- except when having troubled dreams. "But animals rest so completely because they have no worries," you exclajm. But in answer to this I insist that we must learn to rest as nearly as possible in the way they da Stop worrying for the time at least. As you He in ted, don't for get to let the bed hold you. Don't do Its work by holding yourself on the bed. Tou can give yourself up to the bed; relax your muscles entirely and give yourself up to its comforts as completely as you do to the waves when you are on a vessel. Non-resistence is rest Some au thority has gone ao'far as to de clare that it is the unconscious re sistance to the waves that is the real reason for seasickness. If you feel your face hardening and your mouth forming a straieht hard line, relax by inhaling deeply and expelling the air slowly from between slightly parted lips. - When your bands and feet are drawn tightly, try to shako them loose. Of course, I do not mean this literally. But shake the bands from side to side and up and down. This slde-to-slde movement of the feet will also relax them. Bailey AUen glasses and serve, topped with whipped cream. Then pass the ugar. An easy way to serve refresh ments at an informal evening party ie "buffet style," as this makes waitresses unnecessary--, big point to be considered in these "helpless days. A menu should be chosen which can be prepared ahead and arranged on the buffet or the dining table before the guests arrive. Such a combination could Include chicken salad, sandwiches, olivrr, salted nflts, caramel Eavarlar cream cake and coffee. The sandwiches may be placed oa the bnffet Just before serving time, and If the coffee Ur already meas ured out In the urn it will take the hostess but a moment to pour in the boiling water and to light the alcohol lamp or turn on the elec tricity. K Pler menu is desired the sandwiches may be of cream cheese and nut of orange marmalade, or of tuna fish and olives. An Ice is always good form, but the Bavarian gives the same effect and as it will stand is much easier to serve. By . the way, if an informal dance is la progress and it is desirable to have the refreshments entirely cold the same ideas may be used, with the substitution of a coffee Bavarian and a fruit punch instead of hot coffee. - 1 ... W a11 Inclined to slight th demi-tasse, yet the service ot coffee at the end of the dinner may be made one of the most attractive and restful courses of the meaL But it should be served in the liv ing room, where , all thought of haste is dissipated. Again, the hostess should preside. The coffee may be made In the living room itself. In this case the maid should bring in av good-sized tray containing the after-dinner cups and saucers, the utensil, for making the coffee, as well as sugar and cream for the latter should bo provided if rou would appeal to alL If a slightly blsarre note is desired maraschino cherries with j their Juice may he included two, with sv , little of the liquid, being allowed to each cup. ' . ' ' If it is not practical to make the coffee in the living room it may ha ; brought In steaming hot in the pot (the tall, slender pots are the most fashionable), then poured by the . hostess. Or, if a very large num her are to be served, the little cups may be '. filled in the ' pantry and .-passed to the guests on a good-sized tray, which should rlso contain the' cream and sugar, ; r i
