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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (July 2, 1921)
' u . i i, w . i1: .1 1,111 i.i r. n: n i'. uMi. . ' . . ., ' .','-"'.' ' " ' '-. . TT7r"T- i- ., TT . iii. , , ,.; . ' r, fV- c J j, f i ' ?w a vrfv ir; '- Uri - h A fmir IF-b ' H - i Hall i" iLJli.' J J r i Wyiw : iivc- :c;.f L V this r&7VNws capb a or rrrtn. wooi. - ;" v , , !;!' . J - . X, I - ? . j ' j ' : : I I 2-- stt-i- . 0 ;i i Iron - J I II II It.'i I f :t SIM V in w ii i -r . t 4 - -:-i- .' . - I ; : l 1 .7 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 forth. 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 ft ft leather belt to hold In the fullness. There is sIbo a vestee of the red and white gingham and cutis and collar of It, too. 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 whip easily. 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- more nuickly. 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 stain off. 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 delphia Record. 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- :.'! l, . .!:. '.'..Kit.' it U KWA-.if V.::-;1,::,'!', ,. .;.!'(.: ? jC 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. r-i ,.. ", -4 v tv! fth.tt.is.r?,s; v-"ti-'n'tS" 'T$iWiimxXislr- mar husband, 1n common with most yrii-'ir'i'M;'' : . 4H,rl:;j-'t "4 tn. M men, be , i I . jgiW"?. j? v limb from limb by wild horses KM -,....:? rxtvv&j-: 1. ' . .M W'X'H1:TS'i'-iiifr'XL 5:r?T He can not even beat to hear UiYL : fir.v Ti :$::. 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 clothes cortespon- when particularly 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 ;I5. A.,- knowing it he has chosen my clothes ajj dignity by curtailing her Bklrtaand abbreviating her sleeves, neither will LTJXCfl' CLOTH WItH FILET I5SEIS. for me. 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 Of attire. 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 bight. 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. Cheese Drops, 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 minutes. 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. : 4r Jit"-fffi .1 KS jy.LIfcii' .jtnsirrrrrHu: it t-"S 'Mm - 1 A DESIGN LI 1 ILEX t'EOCHET. r