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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Jan. 8, 1921)
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:'7Vf :F'S"T';Costoines for -v ' : W , . ' ;j
RESTATRATT KROfK BLACK RATI.X . " OW TTLOcnrCJrS OrCfOJT
rHARMElSKTRIMXED WITH JET. ' f t ; ' ' 1PHtCf J7- K?
Slim Purse--: I , . '1irl ,4'-Vvf- rvr n -wW
WE you a philnaophj of dre!"
iiddenly iBkcd Alicia, her pen,
ell poised in the air over bcr ac
"Dear me, yes. ' Havfo't you?" I
"I suppose I have, but I neTer put it
Into words until lately, when the thrii
ferer struck me," .
What Is It? I am Interested." I was
sincere In (Ms, for Alicia's reasons are
always picturesque, If not entirely
logical. But, as Alicia Is absolutely tlio
best-drcssed woman I bave ever
known, with a dress allowance that I
know to be almpet as skimpy as her
new suit skirt, I really expected en
lightenment. Appropriately Dressed. x.
"Well, you see," begaq Alicia slowly,
choosing her words, "I have always be
lieved tkat the first requisite for being
well dressed Is to be appropriately
dresed. Even If you go to but one
dance a year, I believe In going In an
evening gown or not at all. If you only
appear on the golf links three times. It
certainly ought to bo. in proper sport
ing togs.- Now, of course, I know this
mean moncyj It's all very well Uben
you are a type, a sports girl, who sIra-
ply Ilrcs In sweaters and plaid skirts
and nice, woolly topcoats and tweed
suits, who never teas or lunches at
smart restaurants, or a business girl,
who hrj no time eicept for two Bets
BABT I. BASKET. .
HEARD of a young mother the oth
er day who made a 500-mile Journey
carrying her six-weeks-old baby In
basket. Outside, It was Just an or
dinary market basket; inside, It was
thing of down, fine linen and lace.
The baby got no Jar, no handling.
Brakemen, conductor and bus men
could all easllythold the basket while
the mother climbed oft and on trains.
In the dining car the baby's basket
safely occupied one 'chair while the
mother comfortably ate her dinner on
the other. At the Journey's end per
fect satisfaction was expressed wUh
Good ITc<s (or Tonng Children.
1. Saving money. Let them begin
early with their pennies.
2. Have them get the good habit of
J. Teach them the good bablt of
nevef fibbing, begin by never fibbing
to them, no matter bow trivial. Never
let anyone use other than plain, every-
pday talk In their presence. i
Another good habit Js;. Obedience, -
III X X'-i .: .'. . yr TJ I II v 0 II
at clothes those she works in and
those she plays in; or the strictly but
terfly type, who can wear vejvet and
satin in the morning and get ay
with It. But when you are a little, bit
of everything play a Utile, work a lit
tle and sport a little It takes plan
ning, my dear!"
"I should say so," I murmured In
admiration of Alicia's summing up.
' Plan for the Season, ,
"It is a good plan to take stock of
the kinds of things you are liable io
do In a season and plan four clothes
accordingly. And then, this Is the
necret of the whole thing, make one
dress answer not for one purpose, but
for many. I don't know how t could
ever have existed In other years with
out some kind of a dark lace demi
tollette, as the French would call It.
a pretty brown, navy or black lace
frock, combined with satin or char
meuse, and with fairly high corsage
and sleeves. It does for extra dressy
afternoon affairs, teas, matinees, even-
ing ineaier panics where your hosted
was not quite considerate enough io
mention how you should dress, andW
dinners of the same Indeterminate, de
gree of informality. I have worn my
black pet and Cbantilly 'almost to
shreds, and vary It with half a doieu
different things like wide grosgratn
and moire ribbon sashes, ostrich
ornaments and fans, etc Now I am
considering getting one of those lovely
new chenille dotted nets In brown and
making It up over a rich pinkish tan
silk. It can talus old blue, heliotrope,
a gray-green dp rose, orange or gold
accessories to mystify those; whom we
think keep track of Our clothes, though
I believe we always imagine this more
thap It really exists. We tire of our
own clothes long before anyone else
realizes we have them." ' ,
? "That's true," I agreed.
-. "I was so glad when I saw the red
lngote come In fast Fall, ' I knew If I
spent So much money for that navy
trlcotlne with Its Imported leather and
bead belt and armlets and Its cut-
steel embroidery I could not tave an-
other street rrock this year, so I had
it made redlngote style, and have sev-
eral slips for It One is of black satin,
made - perfectlyplalr. you-know,' and
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Three-Slinote Butler Scotch.
Use three-quarters cup of sugar, one
tablespoon of water, butter the size of
a walnut, one-half a tablespoon of
vinegar. Boil until brittle' nour on but-
?Tti plates i
Into tho whites of four eggs stir as
much confectioners sugar as will
make the mixture like a soft dough.
This can be used as a foundation for
a great many kinds of candv. Fut It
out on a molding board and form into
balls, which can be dipped Into melted
chocolate and made Into chocolate
creams. ' A piece put between asplit
date with the seed removed and the
whole rolled In either pink or white
granulated sugar forma another. A
piece put between two half kernels of
English wajuut makes . another.
Chopped nuts mixed in the dough and
then cut in squares forms another.
Putting a little red sugar in the mix
ture M you stir it makes it a lovely
pink color, which you can arrange in
layers between the white and cut Into
squares. These are only a few of its
another Is of Ivory white rajah, when
I feel a bit mere festive. I remove the
leather belt for this, and use a very
narrow string belt of the material fln-
Ished off with long white silk tassels.
When I feel very gay. I wear a slip of
the brightest batik-printed silk you
ever saw, .with, lota of red and blue in
t'se any flavoring extract
but in small drop quantities.
Hydrate one-half box of gelatin in
one-half cup of cold water, and dis
solve in three cups of hot fish stock,
or oyster liquor mixed with water and
Reasoned with vinegar, parsley,
Pour Into a two-quart bowl to
depth of one Inch, and let cool. When
firm set on this a one-quart bowl; fill
this with chopped Ice and pour around
it enough jelly to come nearly, to the
brim. When the Jelly is Ann, remove
the bowl (It can be ailed With hot
water instead of Ice, to loosen it from
the Jelly) and put Into the cavity
enough cold cooked oysters to fill it.'
Pour the remainder of the jelly over It
and when the whole has solidified,
turn out on platter, garnish 'with let
tuce or cress and aerve with a good
mayonnaise or boiled dressing.
Mushrooms, 10 ounces of butter, one
teaspoonful of chopped parBley, a ta
blespoonful of bread crumbs, pepper
and salt, and a little brown sugar.
Take some mushrooms, not too large
artd as much of a site as possible;
peel and trim them, chop up the trim
mings with parsley, saute them In the
butter, add a little brown sauce. lh.
bread crumbs, pepper and salt. Stuff
tire mushrooms with thi mixture, put
them 'in the oven for about 10 mlantes.
Place each mushroom on crout of
bread Its own size and ser very hot.
ae- F -r4"- "ff II
which- is- jDieAF&Bjarrr tztljuez
Heeding the jFatViily
the Right Food
N order to purchase, prepare and
serve food to the best possible act
vantage, an elementary knowledge
of the composition and the nutritive
values of foods and the necessary tooir
requirements of the family are essen
tial. Many books are published on this
subject, but from the free government
bulletins, alone, an excellent working
knowledge on this vital household
problem may be obtained.
Briefly stated, food is divided Into
three great "classes: Protein, which
builds and repairs the tissuo and 's
furnished chiefly by meat, fish, cheese,
milk, eggs, cereals and legumes. Fats,
which furnish heat and energy and are
supplied largely by butter, cream,
olive and other vegetable oils, bacon
and other fat meats; and carbohy
drates, which act as fuel for the body
and are contributed by starches and
sugar, such as many of the vegetables,
syrups, molasses, macaroni, etc.
People who are eating the proper
aincunt a.nd kind of food, should ap
proximate the normal weight for their
sex. age and height; and for the prop-
cr maintenance of the body, a man of
averase height and weight, will for
sedentary life,equlrc about 2.500 ca
lories of food.
A woman under the same conditions
will need about 2,300 calories (more
or less according to activity) and for
those either under or over normal
weight, an excellent rule Is to multl-
ply their weight by if. which will give
the approximate number of calories
that each will require.
Children between the ages of 3 and &
years require from 1.400 to 1.600 calo
ries daily and from 10 to H years from
1.900 to 2.300 calories.
Growing girls and boys between the
ages of'l to IT. will need a larger
amount of food calories than the adult
man or woman. Thus girls between
those apes require from 2.200 to 2.600
Cae lor Stale Balsln Bread.
A good, way to use stale raI4ff bread
about three days old Is to first make a
batter as one would for apple fritters,
then slicing bread and dip slices tnt
batter and frying In a well-greased
trying pan, also sprinkling sugar orsr
slices. It makes a Tery appetlxinf
dish. Stale cake can bs used alsa ta-
Use your old half nets to gtr fast
the right puff to your . hair orsr ths ;
ears.' Lighter and mors sanitary than'
Te Starch Things Quickly '
If yon ars in a hurry to ass things: !
such as collars and cuffs and can tot.
wait until you make boiled starch, I
a small amount of cornstarch,
blend with water and starch
thiifgs and Iron at one and they wtll
be nice and stiff.
t Ironing Hint.
Starch the tronlngboard corsr, If'
will keep clean longer, the clothes will 1
slip oVer It easily and It can be latin-'
dered much' mors easily, a hslp all
around. Cnff Links for Boys.
For the boy who loses many end i
links, join two large pearl buttons by i
a heavy whits seamstress cord. They '
are neat, hold together better than ;
metal and cost practically nothing.
calories nnd boys from 2,500 to 1,009
Of. the total number of calories fur- !
nished, 10 per cent should be protein,
approximately 30 per cent fat and 60
percent carbohydrates. '
Use Variety of Food.
In planning the dally menus, it Is
not necessary or desirable that the ex
act amount of each class cf food be
served dally, but with the idea of the
correct proportions of each class of
food firmly in mind, it Is not difficult
to. plan nutritious foods that will give
perfectry balanced rations.
The home caterer should plan to uae '
In a week as large a variety of tooi.
as possible and to avoid an excess of
any one class. Meals should be
piannea m aetall at least one day In
advance, and if possible otiyinH for
several (lays ahead. In this way "left
overs" can be arranged for and des
serts and soups planned to suit the
food values of the rest of the meal.
Don't serve Too much ttarch and
never white potatoes, white bread and
rice at one meal. Also, if the meat
course consists of tuavy rmjt. ac
company it with a grwi vrgKable
(either cooked or uncooked) xi4 a
simple fresh fruit dessert