Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 21, 1930)
- SHOPPERS1. GUIDE - HOUSEHOLD. SECTION 'I ; BTlMMffil- : K g - lire OREGON CTA1E5MAN. ... - PAGE FIVE J rtnin - lr MTV M T r J LONG SITS HEBE TO STAY COME INTO THE KITCHEN By ELLA M. LEHR : F r en ch Authority Avers llf a.i -. women win Accept What Is Most Becoming The long skirt ha ecause omn .h- . Inora l-untntna ...-i . ... Ipj -uctmieB Julie. Per8.e Clemenceau, daughter of vi Mer or France." pt V of . "ft. style for ? .iT"' rora ParI to the March .issue ot McCall's Maga- 4k , h he rePfesenta there: The long skirts have won the ght and they are here to stay. fi!a,,e0Mlder oK nd PPle line much more, becoming nd easier, to wear than the SSi?l ho 'kirtwhlch the? '1?Bt y f-hlon last pat, it Is Tery much alive and go- preaent pate? i hope and b weTe so. in any case we are be lng oitered a enrtons and logical fashion for wh!H y v. T 1 b1oT in the History of Sporte lreaeM Short ' In fact, for mornlnr. street and sports wear, short dresses " ae tning, although they are no tso extreme. For h f rnoo women half conceal their jKb ana tne other half disappears entirely as soon as the lights are turned on. This tripartite com bination can but charm women r- Its diversity, and , knowing women as I do. I for -- al life to the present fashion venas. ine nresent tAminie A each time of the day will become ore maraed. For Instance, the Hecks Of hi mi ilea ar - w vVUAAUQ quite high, while for afternoon irocKi tney creep lower and how a touch of lingerie or ecrn lace anf intnr innsa i .. , O id .uc U1WI daring decolletes both front and oaca. iraignt sleeves are enliv ened by elbow, trimmings, arm -anas, muings. insertions. 'NarrOW busts. Klin Iron hnnl. aers, aienaer waists are not com xr n property, and although we shall sLortlv witness an &itr.. Hon of this outline It does not imply that all the present ten dencies will disappear; The loos er bodices will be maintained by still narrower belts. The waist will remain high but without strict rules, so . that the dress maker will alter its" position a- oraing to tne model, and espe cially the wearer. It must be ad mitted, since there is alwava ground for criticism, that - pres ent nay rasnion is aiincult to, car ry 011 weii. -ine models whp are always faultlessly built, are near ly away successful, but you will notice that I have said 'nearly. The designers have sensed thl which means that their efforts will tend towards a more perfect siinouette." Cooking by Absent Treat ment." Make your head save your heels, my dear," said my grand mother to me when I was a little girl Just prying Into cooking. And now in these days of bridge teas and careers and auto trips and well. Just everything bat the meat cheek calling ."Come out of the kitchen" just what fan a poor woman do? But go! we add! How? Oven dinners my dears there's really nothing to them, he big idee, is Jast to ret out your pencil, wind your an kles about the legs of your desk chair and with the or family cookbook on one side, thr pay cheek and your Imagination on the others go to It. And isn't it lolly to know that while yeuTe sknnvlng along through, beautiful country, or chatting over the ear ds atf Mrs- Smith'- bridge party, your din ner for the family four and dear tweet Aunt Betty, with her mil-, lion's and her gout," whom you're' entertaining tondght Is being cdoked by absent teatmest- Plan meals for a week In ad vance at least. That takes care Of leftovers, lessens your grocer bill, and eases your mind of a lot of last-minutes worrying dear homemaker. We like to file them away In our recipe file then no emer gencies can make us slump. The order rlst on the back of the card is a wonderful help when half of John's relatives drop In for a weekend sojourn. The idea ot Oven Dinners is to and imagined ever since she could remember, she was never again afraid. Children, like adults, are often, most afraid of the horrors which arise in their own imaginations, and such fears are often more the potent and uncontrollable be cause of their elusiveness and un reality. Those fears are most distress ing which are bred in children's minds as the result . of hearing some too graphic and emotional description of a fearful event or which arise as a direct imitation of adult attitudes. Children should be guarded from the atmosphere which gen erates unreal, outlandish fears- for once these have arisen they are difficult to bring within the bounds of rational control. FARMERS AIDED OREGON STATE COLLEGE, "Corvallls, Feb. 20 Outlook in formation Intended to help farm ers make more money by assist ing them to plan production ac cording to present and future market forecasts has Just been is sued In printed form by the ex tension service at Oregon State college and is now available to anybody who wishes copies. ' plan a combination of foods which all require about the same tem perature and time ot cooking, the plan being, built around the main dish meats or fish or meat sub- 1 stltutes. Outside of an oven . regulator which keeps the temperature at just the point desired, pots and pans are the first essential. Any sort of pans will do if-the lids ot the vegetable kettles fit tightly. They may-be stacked you know. we prefer the uoverieax or triplicate pans (duplicate may be secured) because, In addition to possessing lids that clamp down. they fit so well Into the corners of the oven enabling one to stow away in the oven ever so much more. Used on top of the range- these pans enable you to . cook three things with the beat yon : would ordinarily use for one. . - Steamed vegetables . axe- so much better for ns, you know. since more vitamins are: lest li boiling and you really pour: both mineral and flavor down the sink. - Points ft Planning 1. The first Item to choose Is the meat or main dish. The men is governed by the maximum length of time required for actu ally cooking the meat. 1 - 3. Choose vegetables and des serts that ean be cooked In that length of time or less. Vegetables properly planned In the menu are rarely overcookd. 3. Any vegetables may be cook ed in the oven but It is not prac-. tlcal to use leafy vegetables, such as spinach, as they require so short a time that the flavor may be lost All vegetables growing beneath the ground carrots, on ions, potatoes, etc.-and many oth- s artichokes, string beans. peas and the like are cooked beau tifully In the oven. The time al lowance is about twice that of surface cooking, since the vege tables steam instead of boil, salt and butter may be added, which improve the flavor. 4. Very little water is used . ordinarily, in cooking vegetables. enough water to cover the bottom of the kettle and about one-halt inch up n the side is plenty. 5. Desserts must be chosen with care. Pastries and cakes are not included with oven dinners. The temperature may be too high for custard base desserts. Brown Bettles, steamed puddings, fruit tapiocas, fruit sauces and the like work out to good advantage. Apples may be baked or breaks fast cereals cooked to be re heated. t. Time and. temperatures vary. The ordinary temperature is 160 degrees for about two hours or a trifle less. This allows .the meat i fibres to soften and the flavor of j the meat to develop after sear- j ing, of course. Temperatures ot 250 dexres or 200 degrees for three or more hours may be need. 7. Experiment it's the only way to find out. No two women cook alike and it is such fan to test things out for yourself. - Guiding Your Child Would you be willing to use, "As is," this recipe for -FIRE!' By MRS. AGNES LTNE Louise still remembers that while she-was yet so small she slept la a crib, she was obsessed with the fear of fire. - What originally . caused . this fear she never could recall, but time and again she would wake up screaming at night and actu ally see herself enveloped in great, furious flames. Sometimes someone would hear her and come to her cries, often shift was left alone in her panic until, she, was exhausted. When : she .was older the convic tion that the house was burning once caused her. to leap out of bed and wake her family crying "Fire!" as she ran down the cor ridors. , -. x, Her fear of -tire In the. night never left ' her" until she went away to boarding school and an actual fire roused her up in the dark hours of the morning. She walked out of the building and stood with a few hundred other girls under the trees watching their school burn to the ground Tha t experience, - strangely enough, cured her. Having lived through the Hire she had feared Shubarb pie.' Cut rhubarb into inch length to make m quart, and place in the lower crust in the pie tin. Sprinkle m mixture of 2 tables poonfuls corn'' $tarch and pinch of salt over the rhubarb. Cover tcith a top crust and bake at 450 for about IS minutes. Finish at 350. Rhcbabb pr without sugar! Imagine it. Yet you would have such a pie, in all its sourness, -if you osed this recipe. Two cups of sugar are needed. v . Many meals served today in countless homes are unpalatable ' and lacking in enjoyment be cause sugar has been left out. Vegetables arc flat, fruits arc sour and cereals tasteless. Try dash of sugar on these most essential foods and. see how much better they taste. Sugar on protective foods makes them a pleasing carrier of the roughage, mineral salts, and vitamins they contain. It does not change in any way their delicate, valuable elements. Think of this as you plan your meals. Make meals not only nourishing, but pleasant, with sugar. The Sugar Institute. "Most foods are more delicious mud nourishing with Sugar" o DELIVERY a - m m - STflNDrtTrOlZEO cash stores 1 PHONES 455 - 456 Noit a am Moire As A Special Feature for our Customers This WeieE We Will Have A Generous Supply Of Fresh Frozen Berries These Berries Are Packed In 1 lb. Cartons Sugared And Frozen, They Should Be Ordered 12 To 24 Hours Before You Wish To Serve Them. ",B,,"B"B,BBBsassB",,"s,"s""sssBss,saassasssssssssssasBsaBSSiiB 1 ' - 2 Cop Try a carton or two of these Berries Order-with your other groceries. Walter Baker's Unsweetened Baking (CUnosoHatte S2( Per Cake California Star Sweet Pound . 2S Livingston Qolden Bantam Sweet Delicious, Tender and Sweet aims 6 cans for ....85c "iwra emus A Rich Creamy Milk of the Highest Quality 3 canns SQ Per doz. 95c Per case $3.80 UMECO MARGARINE 1 " V 2HIbo. ..... SgQ Golden West GoCOee J3o 8 lb. Cans Per lb. J2e A Fancy Blend oGQee In Balk 3 lbs. . ...:73c : Ground To Order Libby's Fancy Yellow Cling IPeacCneo . Large Cans Libby's Pork and Beans O Cans 29c BUSICK'S BREAD Made of the finest materials 1W SMmmAam la al4kai wwa i ujv iiiitsurr uaitcrs in uur own Electric Ovens WHITE, WHOLE WHEAT OR GRAHAM. 2 Esu?oe ILoave 25 3 Small Loaves ..5c Porter's Quality MACRONI Products O lb. Li Pksr. 25c Monarch COFFEET 40c Pound Schilling's Black Pep- S210c 2 Ounce Mustard iOe Thompson's Fancy Seedless Raisins,' 3 lbs..20c Ivory soap, 4 for 25c; Ivory Flakes, 3 for J m...25c Cream Oil soap, 4 for 25c: p. & G. soap 6 barsl.23c Oregon Italian Prunes, 3 lbs. 5c Small White beans, Red beans or Pink beans : : 3 lbs. - ::.25c Fancy Blue Rose rice, 6 lbs. .45c . Drifted Snow flour, 49 lb; sack :1.$1.95 M. J. B. Tree tea, Orange Pekoe, pk& 39c Libby's Fancy Red Alaska salmon, 1 lb. tall cans, 2 cans . : ' ; . , .47c Libby's Rose Dale Medium Red salmon, 1 lb. ' , ; 3 tall cans, 2 cms --.;v- 1 Cut Refuge Beans, White or Yellow Sweet Corn 7 -: 2 cans', ,o ' :: r, L25c Ungraded Peas, tender and sweet, 2 cans 5c Fisher's Blend, all purposs flour, 49 lb. sk.$L95. Peanut Butter, 2 lb. glass jars .49c Iodized Shaker ealt, large pkg. 9c Eraus Satin Finish Hard Candy, 2 lbs. .55c ii"f" a- Fresh Vegebles are 4i little more plentiful " II" ii t !i ,11 v.. If-" i. J Pure Cane suirar. 100 lb. sacks M $39- this week i ju-