. 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
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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