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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (April 30, 1921)
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the Chic Chapeaux.
rHAT will be the character of the
new hit that It to top the
early Summer costume? That
question bu almost u many answers
M there are hats being mid and fash
ioned this tnlniJe, for never haa Indl 'enrich others.
vlduallty bvn go stressed In the mil
linery circle. Usually 'one hat atands
out aa a popular favorite, aa did that
fmart little hat nf laat season, turning
up In the front, faced with rosea and
veiled with lace. Remember It? Ev
eryone seenfed to have aome version of
It Rut ao far tbia year Dot any ona
atyla atanda out unleaa It la the poke.
Thla always picturesque hat la back
because, of the trend In fashion to Dl
rectolra lines. The small poked bat,
with tall crown and stiff trimming,
then Is here to please thoae with young
faces who can wear It But don't at
tempt It If you are not quite young
and quite piquant The poke, then,
la not for you. Nor do not try to wear
It with the soft canton crepe frock
with ita low-bloused waistline. It
elmply does not gee. It la better fitted
for the wlrte-sklrted, tlght-bodlrcd
frock i of taffeta that with a poke bon
net or mushroom of any kind acquire a
quaint Victorian air.
There la one new feature of the bon
nets which might be aald to be very
new; at least it hat not been exploit
ed for many seasons, and that Is the
exaggerated drooping trimming, uaual
ly a feather, which may wind around
the crown and fall off the aide of a
narrow brim or through a slit In the
wider brim to touch the should or. In
some instances this feather la trained
to make a scarf for the neck, though
that Is a bizarre notion.
Lares and Spanish Influence.
The trlrorne offers the tailored
woman whose soul delights In straight
lines and corners that must be tipped
Just so for smartness some very
charming models. These are variously
trimmed with cockadea of ribbon,
fringed loops of heavy moire or rlre
ribbons, long pins, stiff wings artifi
cially made from novelty feathers and
so on. If the trlcorne needs softening
to make It becoming there la nothing
better than a lace veil trlmlng, dyed
to match the color of the straw.
Laces bring to mind the fact that a
decided Spanish Influence Is noted In
the newest hats; particularly Is this
felt In the silk scarf and the lace veil
trimming, done In various waya; the
mask veil that drops under tho chin
and swathes the neck, leaving the face
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used with their own blossoms, apples,
cherries banging by a thread to tht
edge of yielding brim and even
peaches. Long graaa thatches the
erawna oa other hats, velvet cattails
Flow eta are applied la various
unique ways, In close little wreaths,
studding a ribbon band or scarf, aand
wlchlng the brim at the point where
artistic- lines demand a droop, ar
ranged closely Into cabochon at the
center of a turned-tig trim, In other
words, an artificial fiat arrangement
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of sugar. Mix welt, turn Into a but
tered mold and steam four hours.
Serve with a whipped cream aauce.
Boll together for 10 minutes one
eupful of sugar and half a cupful of
water, then pour the syrup on to four
tablespoonfula of cocoa, that haa been
blended with the beaten yolks of four
eggs. Cook all over hot water until of
the consistency of thick custard. Re
move from the Are and beat until cold.
Beat two cupfuls of thick cream aolid,
fold Into the cold curtard mixture and
add two teas poo nfulg of vanilla extract
and a quarter of a teanponful of salt
Tura Into a mold with a water-tight
cover and bury in ice and rock salt
for four hours before serving.
tJ tAHW WKV i in ISL1,
rather than the profuse au nature!
method usually sought In placing
flowers on the hat.
Kmpbasls on I'nder Brim.
An emphasis on the unrier-brim of
the hat promises variety for thoae who
seek it. Klat rosea, colored facings,
the end of a fringed scarf coming
through to fall against the hair, all
lend a subtle enchantment that the
same thing on top of the brim could
As to color, it would be hard to place
anything first, although all-black la re
ceiving kinder attenlon than it haa for
a season or two. Other colors are high,
tangerine, the new green thnt replaces
Jade, tomato and the rust and pheasant
shades all being particularly good.
There la a high glosa to everything
that can stand It, ribbons, straws,
feathers, lace and even flowers. Metal
threads are found woven in with the
Straw and horsehair braids. Metal
of the large bats which the season Is
free except for the tiny flounce of lace sponsoring strongly, picturesque Gains-
ncver give. This Is particularly true cabocbons dangle from ribbon ends,
and what look like over-grown ear-
that veils the eyes, being the most pic
turesque. Large, dreHxy hats for
wearing ith the lace dinner gowns
and softer crepes and chiffons show a
folded lace that soenis to swathe the
crown and fall in two pleated tabs to
the side. This balanced trimming, by
the wsy, would seem to be. favored by
more than a few of the great minds
and deft fingers that shape the bon
net Garden and orchard and even
swamp have been railed upon for In
spiration, and the most realistic blos
soms and fruits and berries are the
result. The red currants drooping in
rich clusters over the crowns and
brims of soft straws are a triumph.
Then there are grapes, small . ranges
borough hats of satin and straw, and
garden hats of straw, with crepe de
chine, and embroidered linen playing
a big part in their make-up. The
double brim Is employed, too, with the
trimming biding between the two
rings weight the aides of small tur
bans ao that they almost seem to hang
from the eara.
The very next time somebody men
tions that there Is nothing new under
the sun just refer the skeptic to the
feminine fashions and accessories and
furbelows! Philadelphia Record.
Cocoa and It's Value on Menu
Mf IV HI Of
COCOA when combined with milk, food or heat value approximately to
and this may be skimmed milk, two servings of a vegetable like as-
is an excellent food, since It poa- paragua, two large slices of toasted
sesses all the essential food elements; baker's bread, one large egg, balf a
and It Is Interesting to know that two glass of whole rich milk, or a small
and a half tablespoonfula of cocoa (a slice of steak.
hundred calorie portion) is equal In It should be remembered that cocoa
differs from chocolate, In that half of
the fat haa been removed; and It seems
to require a smaller amount of sugar
to render It palatable. To obtain,
however, the rich chocolate taste from
cocoa, it must always be boiled for a
few minutes, as cocoa Is not properly
prepared by merely adding either hot
water or milk.
Children who object to drinking
milk will rarely refuse a cup of well
made cocoa, especially (f a spoonful
of whipped cream, or, a few shreds of
marshmallowa are added to give it a
"party look." A generous cupful of
weak cocoa, made with milk and serv
ed with whole wheat bread and butter
and fruit, will be relished for a simple
luncheon or supper, when plain milk
would be rejected.
linked Cocoa Costard.
Scald two cupfuls of milk with a
one-Inch piece of slick cinnamon and
dissolve one heaping tablespoonful of
cocoa with, two tablespoonfula of boil
ing water. Gradually add the cocoa to
the hot milk and remove the cinna
mon; then stir in a quarter of a tea
spoonful of salt and two eggs lightly
beaten, with four tableapoonfule of
sugar. Continue to cook over hot wa
ter until slightly thickened, pour into
buttered custard cups and set In a pan
of hot water. Bake In a very moderate
oven until set.
Creole Cocoa rake.
This recipe gives a very rich, dark
cake and yet It is not expensive. Cream
together half a cupful of shortening
and one cupful and a half of brown
sugar and add the yolks of three eggs
beaten until lemon-colored. Add half
a cupful of strong, strained coffee In
fusion to one-third of a cupful of pow
dered cocoa, mix well and let cool.
Stir this Into the first mixture, with
one teaspoonful of baking soda, dis
solved in half a cupful of thick sour
milk, two cupfuls of sifted flour, a
pinch of Bait, one teaspoonful of va
nilla extract and the stiffly whipped
egg whites. Bake in a loaf and frost
with boiled nut Icing.
Cocoa Raisin Podding.
Soak one and a half cupfuls of fine
cracker crumbs in two and a half cup
fuls of warm milk and add half a cup
ful of cocoa, one-third ol a cupful of
molasses, one-quarter of a teacupful
of salt, one beaten egg, ona cup of
seeded raisins and two tableapoonfuls
HEN stitching a seam it is very
helpful to turn back when the
end of tho seam la reached
stitch over the previously made
stitches for abont one Inch. This I And
a very great help, as It relieves the
strain on the end of the seam and pre
Te Mark Stockings. .
Before wearing new stockings put a
mark of some kind with colored em
broidery cotton at the top of each and
witb another color mark the next pair.
A very small mark at the tops of
stockings will not make much differ
ence and then they can easily be
matched after washing.
Hake Use of the Heater.
Try roasting potatoes tn the heater.
When opening the heater door you
will find enough space to roast pota
toes for a meaL. Cse a piece of tin
for a shield to keep them from burn
ing If the fire is too strong. Can use
same method to bake beans if put is
In Sewing Bsttoas.
I find when sewing on buttons by
placing knot on the right side of
cloth, with button up against the knot.
will save yon from sewing on any
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HOW MICH OF 05ES EARS 05 li XAI SHOW WITH F1SUI0S1BL JlUUtSl I.