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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (July 2, 1921)
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this r&7VNws capb a or rrrtn. wooi. - ;" v , , !;!' . J - .
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As Cute as Can Be-
Such Fun to Dress
I HAVE bea having the greatest
time holding sister-in-law BUS get
ting the children ready. 1"B dar
lings are qkiite thrilled at the beautiful
things mother ia tnaklng and collecting
for them. You see, they realize that
this season demands extra special
clothes. While the real playthings can
be practically to the point of denim
overalls and unbleached muslin
aprons, there are so many pretty frilly
frocks that schooltlme never brings
Of course. Sue has the Inspiration
of two beautiful little girls to guide
her In her plan. Sie Junior, whom
they call moot demurely Susan, and
Margie who Is a regular little tomboy.
Though she Is only six, she shows
sign of being a sports type, with her
straight bobbed balr and straight thin
little legs. Bue haa picked, the most
adorable little straight-line things for
her a pleated white Jersey skirt, for
Instance, with a navy jersey, short
smock, all embroider-a with angora In
leather belt to hold In the fullness.
There is sIbo a vestee of the red and
white gingham and cutis and collar of
For Margie, Sue came home and
copied In a remnant of heavy striped
sports silk the cutest little dress you
ever saw. It was an Imported model,
made very short, as they always are.
The striped eilk, which was In tones
of green and black on a white ground,
made a straight little frock with very
short kimono sleeves. Then over It
Sue made a straight panel back and
front, rounding out a neckline, and
scooping out the bottom edges to give
it just a bit different loo', and hang in
A well beaten egg white added to
mashed potatoes, whipping the pota
toes hard before serving, will add to
the looks and taste of this dish.
If eggs are placed In cold water for
a time before whipping, they will
An egg, Well beaten, added to rhu
barb pies, will thicken the rhubarb
points, as It were, back knd front. This and Improve the taste,
was of plain white hports silk, but she if potatoes are boiled for ten mln
cut from the striped silk strips of the U(es before baking, they will bake
tripefl part which she used for a lit
tle string bolt to hold the twd dressea
together, and to lace through the white
panels Just below the neckline. A pair
of white silk bloomers, made more like
the cuffed bathing fcuita you see, com-
tf the white porcelain of the iink be
come stained, wet It and sprinkle
chloride of lime on It. Let stand QLX T t PUckCkOQ i- Cltr i'V- lT 1 1
te the 1 v w w' I w W W fc-V 1 J a W atawi
wmle- ii,A tea ktnrrln frets
She has picked up aom. awfully
to Bhow the cuffs of this bloomers, she
v ... titta nn the Ar'nik Pitt tiidt nhrirt enOuch
clever little pongee dresses for botn , . ' . , .... ..
told at "
Two hiatbrials and contrasting ef-
so good. Sue says It has
checked trlngham. We were
the smart children's shop Where theBe
had Just come In that this combination fects are
about balf ah hour and It will take I
If you use currants, nuts, raisins,
etc., in a cake or muffins, Hour them
well and they wont go to the bottom
of the cake.
If the piano key tre washed with a
was the last word In practical things
for the Wry little girl. BUsan Is going
to have one In the pongcb, with the
skirt edge all scalloped and bound
with soft green and white checked
gingham, the amis thing being done to
tho pocket-tops, the cute little bertha
collar and the sash ends. Margie's is
a little slip-on frock of the pongee,
with Hide pahelt of red and white
barred gingham and a red patent
given her Inspiration for making sev
eral other thing for the kiddies. Now
Susan has a little blue and white
barred foulard made with a pleated
panel of white crepe de chine down the
front and sash of crepe de chine com
ing from the sides only. The crepe de
chine collar Is made In two parts and
Is tied together on the shoulders with
cords made from the foulard. Phila
ft ft ft
C")OKED cheese is far more whole
some than when In its raw state,
especially if prepared Over a
moderate heat Consisting as It does
mostly of caseins a substance very
soft flannel dipped In alcohbl they will similar to the albumen bt eggs, It be-
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not turn yellow as thev do when
washed with water.
Brass bedsteads wilV keep In much
better condition If occasionally rubbed
over with a little sweet oil. After
Wards wipe well with ft dry duster and
polish with a chamois.
Oiled and varnished woods should
Imply be wiped with a flannel cloth,
wrung but of warm water. Grained
Wood Ihould be washed with cold tea;
painted Wood should bo washed In
warm water with a -few drops of ammonia.
comes as tough and leathery as an
overcooked egg when cooked bver It
high degree of heat.
Thus if an English cheese pudding
is to be baked, the dish containing it
should be set In a pan of hot water
and the temperature of the waiT not
allowed to get above the isHiimering
point, or if any variety bf rarebit Is
prepared It should stand bver hot wa
ter or a very slow lire during th
whole process of cooking.
Because cheese is heavy In texture It
ft ft ft
course of ft meal, introduce a crisp
green salad or fresh fruit in some
form. Brown, rye, graham and whole
Wheat bread form a perfect combina
tion with cheese.
Cheese and Lima Bean Boll.
Put one and a half cupfuls of diced
cheese and three cupfuls of cooked,
drained lima beans through the food
chopper and add half ft teaspoonful of
bnion juice, one teaspoonful of salt,
one tablespoonful of tomato catsup,
one-quarter of a teaspoonful of pap
rika and three tablespoohruls of melt
ed bacon fat. Mix and Stir in enough
grated bread crumbs to form the mix
ture into a loaf. Place In a greased
pan, sprinkle buttered crumbs over
the top and bake In a moderate bvcri.
ft ft ft
Cheese Club Sandwiches.
Cut rye bread In thin- slices and
spread with softened butter. Prepare
a cupful of plain boiled dressing and
while till hot add three tablespoonful
of grated cheese. Stir well and enol.
Dip crisp lettue leaves In this chese
EARS ago our grandmothers held
great favor what they called
ladyloctt Irons." These wera
metal tubes, around which ribbons of
paste were curled. In the same man
ner as a lady's locks In those days
were wound around the linger.
The results, when baked, were horns
of rich pastry that slipped from the
hot Irons, delicately browned, crisp
and delicious. When cooled they
were filled with either strawberry or
raspberry jam, then smothered In
sweetened whipped cream, which
makes them rich enough to be rather
indigestible, as, alas, many of grand
mother's desserts were.
Ladylock Irons had gone out of
fashion until a few years ago, when
someone doubtless remembered the
toothsome delicacies, and as soon as
there was a call tor them they appear
ed again on the market.
These same Iron are ideal for using
tip odds and ends bt pastry left after
a pie, as well ft bits bt biscuit and
shortcake dough, that might otherwise
be throfc-n away; and they make the
best sort of receptacles for any num
ber ot appetizing Blltnga.
it the are to be served hot, slip
from the rings and Oil with any mince
or cream mixtures, as chicken, mush
rooms, hard-boiled eggs, shrimps,
chbppei cooked meat or fish. Serve
Individually with an extra spoonful of
cream sauce poured over eacn ana
dressing and use as the Suing with
a layer of chopped mustard pickle and sprinkle with chopped parsley.
When you plan to serve them cold.
often engenders a feellna bf satiety
To mend a black umbrella use black beforo sufficient food has been taken basting occasionally with a little ba-
court plaster. It will look far neater unless "cut" with a SOttrasting acid, con fat mixed with boiling water,
than ft darn. so whenever U enters Into the main Serve with a tomato sauce.
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tv! fth.tt.is.r?,s; v-"ti-'n'tS" 'T$iWiimxXislr- mar husband, 1n common with most
yrii-'ir'i'M;'' : . 4H,rl:;j-'t "4 tn. M men, be ,
i I . jgiW"?. j? v limb from limb by wild horses
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. .M W'X'H1:TS'i'-iiifr'XL 5:r?T He can not even beat to hear
UiYL : fir.v Ti :$::. discussed, and yet, says a
h ' ' : - , .:.i28TO!Ul4j1iim to the London Dolly Mirror,
Vi " v :s.;7- . f I am conscious ot being
AT . "i ... .. .. . - . . . . .
ClfOOSKS WIS WiFii'S CiOTHK
well dressed and therefore at peace
with the world, it is because without
ft ft ft
She does herself. He likes her to be
well dressed Without being over
dressed. -That Is why man milliners
are so eminently Successful.
A mad' thinks ot what Is individ
ually becoming Instead bt what Is the
latest fashion. He studies line, qual
ity of material and general effect
He has a sense of suitability and
will not allow a tall woman to lose
knowing it he has chosen my clothes ajj dignity by curtailing her Bklrtaand
abbreviating her sleeves, neither will
LTJXCfl' CLOTH WItH FILET I5SEIS.
I arrive at what he likes and really
admire by listening to his trenchant
criticisms on the prevailing fashion
and on other women' appearance.
The average man knows what suits
a woman as a rule much better than
he encourage a dumpy woman to cut
up her figure with meaningless belts
and a superfluity bf trimming.
The "mutton dressed as lamb" ef
fect he holds In abhorrence.
If ft woman has gorgeous coloring
ft ft ft
ot her bwn he likes to see her outri
valing an old-world Quaker in sobriety
If, on the Other band, she Is a drab
little person, he likes to see her Id
hues which would make the vaunted
colors bf Joseph' coat look anemic.
He admires beat, close-fitting hat
for ordinary wear and something of
the picture description for bonfire
Most ' men appreciate black and
white. They also have a weakness
for seeing a woman a harmony In
browns or grays or blues.
The wise woman. If she wishes to be
well dressed, will let her husband
choose her clothes for her In the
Way I've tried to Indicate.
a thin slice of peeled tomato between
the bread slices.
These are delicious as an accom
paniment for a green br vegetable
salad. Cream together twb tablespoon
ful of softened butter and a quarter
of a cupful of grated cheese and add
one-quarter of a cupful of dried, sifted
bread crumbs, one-quarter of a tea
spoonful of salt, one-eighth of a tea
spoonful each of mustard and paprika
and the stiffly whipped whites of two
eggs. Fold the egg whites in lightly
and drop from ft teaspoon on to a
greased baking sheet, about two inches
apart. Bake In ft moderate oven for 13
there is no end to the variety of fill
ings. Fresh peaches are good, and If
you prefer ft cooked fruit, stewed
prune or apricot are not to b
despised, while any canned fruit can
be utilized, provided the Juice is drain
ed off and the fruit Used alone. Gar
nish with sweetened whipped cream
and thicken the fruit syrup Bllghtly
with cornstarch or arrowroot and
serve as a sauce.
The cases, when made of puff paste,
or even plain paste, may appear as
quite a "party dessert" One sugges
tion is to fill them with the sweetened
flavored cream and pour over each a
chocolate or mocha sauce.
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A DESIGN LI 1 ILEX t'EOCHET.