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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-