Image provided by: Joanne Skelton; Cottage Grove, OR
About Rural enterprise. (Halsey, Or.) 1924-1927 | View Entire Issue (Nov. 25, 1925)
R U R A L E N T E R P R IS E T H E O N E -P IE C E CLO TH FRO CK ; M IL L IN E R Y L E A N S TO V E L V E T a p p e a ra n c e o f th e flared and T HE m olded silh o u e tte s on th e horizon o f sty lish fro ck s d istu rb s th e s ta tu s of th e stra ig h t-lin e d d re ss not a t all. W e a re w illing th a t fa sh io n may have Its w ay In roost th in g s, but w hen th e dis c o n tin u a n ce of th e stra ig h t-lin e frock Is even h in te d at, w om ankind rises up In rig h te o u s p ro te st. T he straig h t-lin e d re ss Is too n e ce ssa ry to o u r com fort and h a p p in e ss to be lightly discarded. W ith so m any sta u n c h a d m irers to plead. Its cause, th e sim ple d o th o r silk sllp-on frock still occuplef Its niche In th e hall of fashion. T he m odels In th e p ictu re a re ac- ceptnble ty p es for w e a r In schoolroom o r In office. T h ere Is a risto c rac y In th e ir very sim plicity. T he d ress to th e rig h t in d u lg es In groups of pin tu ck s. Im m a c u la te pique cuffs and th e m o s t" T h e m odern h a t glories In fa scin a tin g superem hellishm ent. E ven th e little st hat. be It ev er so close-fitting. Is a m ass of gleam ing gold a n d silver, gay color and com- Dlicated handiw ork. S trik in g Individ ualism is given to m ost every chapeau th is seaso n —no two alike. One of th e sm a rt trim m ings which plays a b rillian t p a rt in th e realm of rolllluery is glided lea th er. It Is tr i a n g u la r Insets of gold kidskin which accent charm In the h a t show n first In this group. A m ber brow n Is the color , of th e velvet, and th e brim indicates I th e p o p u lar soft effect, Novel sh ap es a re th e o rd e r of the day and they a re w orks of a r t In th eir h a n d c ra ft. A very b e au tifu l effect Is a tta in e d w ith yarn and chenille In the j m odel to • th e rig h t above In th is Models of One-Piece Frocks. c o lla rs convey th e a ssu ra n ce of refine- m en t. T h is frock w ould serve equally w ell for p ra ctic a l w ear, m ade up e ith e r In black, ta n or navy rep or silk crepe, O f snuff-colored I’olret tw ill Is th e o th e r frock of sw eet sim plicity pic tu re d here. It Is em inently co rrect in every d e ta il, and fo r th a t reason It is a w o rth y fa sh io n fo r wom en who "liv e, do and h ave th e ir being" in the I group. G azelle-colored y a rn is used In m atching sh a d e to th e velvet fo r but- toiiholing every seam a u d edge, also for an all-over la ttic e background. A gainst th is a re silh o u etted ch eerfu l little bou q u ets done in chenille. L ike a R u ssia n h e a d d re ss Is th e ch ap eau show n to th e left. T h e type Is e x tre m e b u t a u th e n tic In Its In te r p re ta tio n o f th e tia r a b rim s w hich a re again In fashion. T he la s t h a t In the business world., O ne can w ith d ain ty acceasorlea vary group Is c a rrie d o u t In gold and dusky th e a p p e a ra n c e of frocks such as these brow n. Gold lace and m alln es produce show n In th e picture, and th is Is a n a becom ing tra n s p a re n t brim . Mink o th e r re aso n why the cloth o r silk fu r blends Its brow n to n e s Into th ese fro c k m inus furbelow s Is such a f a h arm o n io u s tones. A becom ing fe a tu re o f th is se a so n ’s v o rite w ith w om en of fine d isc rim in a m illinery is th e tliln brim . It lends Its tio n In th e m a tte r of good dressing. In th e m a tte r o f the sim ple cloth n o t« of a iry g race to b oth th e sm all fro ck , w rist-len g th sleeves reign alm ost and lurge shapes. E specially In fa v o r w ith o u t exception. If any indulgence o f "Id e as" be allow ed. It Is In th e low e r p o rtio n o f th e sleeve. Very clever fu ln e ss is achieved by Insetting godets h alf-w ay to th e elbow, fulling these Into a close-fitting w ristband. T hese new full-below -the-elbow sleeves are r e fe rre d to a s b a rre l or lan te rn styles, a n d th ey a re re a lly th e la te s t style touch. F a sc in a tin g colors Individualize the sim p le flannel o r cloth frock, stre ssin g p a rtic u la rly peach, ap rico t a n d snuff. In th e lig h te r shades, w ith red, deep w lne. green, black and navy favored fo r th e d a rk e r tones. Scotch h e a th e r sh a d e s and p laid s a re also very popu la r Sm oke g ray Is becom ing a very m uch-aoui?ht-for color. A one-pier* fro c k developed In sm oke-gray suede c lo th w ould prove very ch arm in g w ith sliv ere d le a th e r cuff and co llar set E v id e n tly th e m illiner of today a tta c h e s no significance to th e say ing th a t "b e a m y u n ad o rn ed la a dorned %<? K ITCADA *43. ISIS. W eo rn Mswspspsr Union ) So m an y g o d s, no m an y c re e d s. So ninny w a y s th a t w in d an d w in d W h ile Just th e a r t o f b e in g k in d la a ll th ia and w o r ld n e e d s — W ilc o x . P L U M P U D D IN G IS H O L ID A Y F A V O R IT E Christmas Tables Incom Much Depends on Houi Dough Is Handled and plete Without Plenty of Proportions. English Desserts. iP r « p a r « d b y th e V n it « d S ta te « I> « p a r< m « n t o f A g r ic u lt u r e » iP rep a red by th« V ntt«d M a tes D epartm ent Household the of As r t c u I lure > W hy not have pie for d essert on D e ss e rts of th e E nglish plum p u d ding type are general fa v o rites for the T han k sg iv in g day ! T h e tra d itio n a l j Now th a t th e long evenings a re upon holiday season. P e rh a p s one reason conclusion to a New E ng lan d T h an k s ns. we will like gettin g to g eth e r In for th e ir p opularity is th e ir good keep giving d in n er w as alw ay s a pie of som e ! sm all groups for the pleasu re which ing quality. A steam ed plum pudding sort. Aside from th e fa c t th a t New ! th e lovely out of will keep for w eeks and can be h e ated E ngland h ousekeepers weze fam ous ! doors has kept us up for serving w henever desired. W ith plem akers, and could exhibit th e ir skill from enjoying. a delicious pudding or tw o on the to a d v an tag e a t th e larg e fam ily holl- I If It is a danc p a n try sh elf Mrs. H ousew ife will And day g athering, probably one of th e rea- | ing p a rty , and h e r C h ristm as d in n er e a s ie r to p re sons for choosing pie for d essert at sw eet apple cider pare. as well as o th e r d in n ers during th is lim e w as th a t It could be m ade I Is to be procured, th e holiday season w hen an u n e x p ec t early ln th e m orning, o r even th e day j before, leaving th e cook free to a tte n d th e re is no re ed guest “happens In.” fresh m en t equal H ere a re tw o such puddings th a t to o th e r d e ta ils of her dinner. No m a tte r w h at k ind of a filling Is to a chilled glass of th e good drink m ay be m ade ah ea d of tim e for C h rist gnd a doughnut. Very sim ple to get m as and New Y ears, th e recipes of used, a pie is not a su ccess u n less the ready, eu«y to serve and m ost e n jo y which wpre teste d In th e e x perim ental e ru st Is ten d er, flaky, and delicate able To m ake the doughnuts use th e kitchen of th e U nited S ta te s D e p a rt W hile th is reeult depends ln p a r t on how the dough Is handled, good In follow ing old recipe w hich Is one h ard m ent of A griculture. g re d ie n ts In th e rig h t pro p o rtio n s a re to e q u a l: Suet Pudding. necessary to begin w ith. T he d irec D oughnuts__ T ake one and one- 1 c u p fu l m o la iiM S te a s p o o n fu l s o tions given below fo r m aking pie cru st I fo u rth cuptula of so u r milk, one-fourth da an d 2 te a - will be found helpful, and th e novice W c u p fu l b ro w n cupful of rich sour cream , tw o eggs, s p o o n fu ls b a k wlll acquire skill In m anipulation w ith «u g a r one und tw o th ird s c u p fu ls of sugar, in g p o w d e r if 1 c u p fu l ratetne s w e e t m ilk is a little p ra ctic e s lid p o ssib ly by wutch- 1 c u p fu l c u r ra n t« or a teaspoonful of aoda. a teaspoonful u sed Ing a m ore experienced cook inlx and S c u p fu l ch o p p ed of g ra te d nutm eg, one-half teaspoouful c itr o n and cup 1 ta b le s p o o n f u i -oil out h e r crust. T h e recipe Is of salt, a n d a s little Hour a s Is pos- ; c in n a m o n fu l ch o p p ed d ate« tak en from F a rm e rs ' B ulletin 14S0, Bible to roll. B eat th e eggs, add th e 1 c u p fu l b e e f s u e t *■» t e » s p o o n f u l H om e B aking, Issued re ce n tly by the n u tm e g sugar, tlic t th e milk and cream w ith ‘(c u t v e ry fin e) 1 c u p fu l m ilk («ou r 1 te a a p o o n fu l a ll th e soda, sa lt and nutm eg, s tir in as s p ic e or s w e e t ) m uch flour a s will go in nicely w ith H te a sp o o n fu l 1 c u p f u l s s ifte d th e m ixing spoon and se t aw ay on Ice m ace flour te a s p o o n fu l to thoroughly chill before frying. 2 te a s p n o n fu ls so d a 14 s a lt if so u r m ilk is W hen rolling out h an d le quickly, u sed using as little flour as possible. T hese doughiii’ts when fried in hot fa t will Mix Ineredienta and tu rn Into a well- keep well, a re rich w ithout being greased mold. P lace th e pan or mold socked w hen cooking. In a ste a m e r over boiling w a te r and P e a n u t Candy.—Shell one pound of steam fo u r ho u rs Place th e pudding ro a sted p e a n u ts and roll w ith a roll in a w arm oven for ten m inutes to dry. ing pin until like c -iirsc crum bs. Boil Carrot and S u e t Pudding. for eight m inutes from th e tim e the first bubble ap p ears, tw o pounds of 1 c u p fu l s u e t c h o p - V. te a a p o o n fu l Ho ped fine da. brow n su g a r and tw elve level table- 1 c u p f u l g r a t e d ^ c u p f u l brow n spoonfuls o f b u tte r. S tir In th e nu ts c a rro ts M ignr and p our at once in to a greased drip % c u p fu l ch o p p ed 2 c u p f u ls s ifte d flour ping pau. M ark off into sq u a res be c itr o n >4 t e a s p o o n f u l 1 I c u p fu l ch o p p ed fore it is too bard. c in n a m o n d a te s Chicken and Spinach Soup.— W ash K» t e a s p o o n f u l , s u lta n a 1 c u p fu l and cook tw o pounds of spinach in n u tn ic ti r a is in s t e a s p o o n fu l one-half cupful of b u tte r fo r five m in 2 e g g s ( w e ll b e a t mace en) utes. or until tender. Add o ne-balf H te a s p o o n f u l cupful of flour, m ixed w ith one tHble- 4 c u p fu l m o la s s e s a lls p ic e spoonful of sa lt and th ree -fo u rth s of a teaspoonful of w hite pepper, s tir Into Place in a w ell-greased pen o r p u d There I» Nothing Better Than Mince Pie for the Thanksgiving Dessert. th e spinach. W hen cooked rub ding mold and steam fo u r hours. through a colander, a d d tw o q u u rts of Sauce fo r th e Pudding. U nited S ta te s D e p artm en t of A gricul chicken broth. S tir until It bolls and Serve e ith e r of t h e s e puddings w arm tu re. M any housek eep ers find It p ra c serv e ln bouillon c u p s ; g a rn ish w ith with any sauce desired. Foam y sauce tical to make up «util, lent dough, by w hipped cream . Is good w ith a plum pudding, o r a doubling or treb lin g th e am ount» given E m ergency Soup.—D issolve tw o and h ard sauce m ay be {»referred. to last for sev eral baking«. I'le c ru st one-half teasp o o n fu ls of beef e x tra c t L ighter D esserts. doueh can he «lored III the Ice box for In th re e cu p fu ls of boiling w ater. Add F o r th e C h ristm a s d in n er Itself, a t lea st a w eek. Thl» plan can be fo l th re e tab le sp o o n fu ls o f m ilk to one- usually a very h e arty m eal, a less lowed w ith th e T han k sg iv in g m enu in h a lf tablespoonful of flour and add to m ind to sim plify the p re p a ra tio n of th e th e first m ixture, stirrin g c o n stan tly d in n e r: u n til th e boiling point is reached, then P lain PI» C rust. cook th re p m in u te s ; add seasoning and th re e -fo u rth s cupful of cream . (1 t w o -c r u s t p i» ). FOR E V E N IN G Nose, Throat, Stom ach, B o w e l » o r o t h e r In ternal Organa. P A R T IE S Hints. B a c k e d by more than half a century of successfulser- v i c e in the A m e ric a n ___ home. Your Nearest Dealer Car ries Pe-ru-na T a b le t s o r L iq u id S eventy-seven fa rm s a re still u n d e r c u ltiv atio n w ith in th e city Unfits of Si. Louts. ---------------------------- * torpid uvsr prsvsnts proper food as- ^ , ___ lU up J U a ------- .^ W r „ tjM '. T h .T s '. " a '.« ’» ------ •u rely . out. Plum Puddings Keep W ell and Are Useful In Any Emergency. h e arty d essert m ay he desired, such aa a frozen pudding or a molded gelatin d essert. F or C u stard Sponge. 1*4 ta b le s p o o n fu la g e la tin . • c u p f u ls m ilk . • eggs. 14 c u p fu l s u g a r 14 tea sp o o n f u I s a lt. J t e a s p o o n fu l v a n illa Scald th e milk w ith th e g elatin nnd po u r «lowly on th e yolk« w hich have been b e aten to a fro th w ith th e «ugar. R e tu rn to th e double boiler and «tlr u n til thickened Remove from th e Are, add ««It and flavoring, and th e atlffly- b eaten white«. F ru it G elatin. % cup n r sn « * s cu t ta b le e p o o n fu ls In to s m a ll s e c g e la t in * s o a k e d 20 m in u te s In *4 tio n s. <4 c u p c h o p p ed red c u p c o ld w a te r . c h e r r ie s (p r e 1 14 c u p s b o ilin g served or can w a te r d le d ). % cup su g a r c u p lem o n Juice I f ’h lll an d w h e n It b e g in s to s tiffe n add fr u it and m old T o mold th e gelatin p our a lay e r of the «¡»<»nge one Inch thick in to an oblong mold Allow It to chill otltll p a rtia lly firm, th en add a lay e r o f th e fru it g elatin and a n o th e r lay e r o f the sponge. K eep In a cold place until firm when It m ay he rem oved from th e mold. G a rn l.h th e dish w ith sections of o ranges and red cherries. A dv. Backache Wearing You Out? Every day find you miserable with backache? S offer sharp, stubbing pains? Feel lame and stiff -alw ays tired, nerv ous and dispirited? Then look to your kidneys! Your kidneys are the blood tilters. rerhupa they have failed to properly rid tlie blood of body poi sons. Naturally, then, you suffer the injurious effects of this slow poisoning. IS.n't risk neglect! If your kidneys need heli», u r c fioan'a Villa. No other kidney diuretic ia ac well recommended nor eo BucceHMful. A s k your n e ig h b o r/ A C alifornia Case M rs J. F . B u e ll, 1584 O r iz a b a A v e., b o n g D e n c h . C a l, h a y h : “I h ad a b e a r in g -d o w n p ain acroHH m y k ld n e y a an d a « h a rp , s t i n g in g p a in th r o u g h m y b a c k . My b a c k b e c a m e la m e a n d I a 1 w a y » f e lt tir e d . I h ad h« a d - lacheH an d d lz a y np ella w h e n tin y 'np.M-ka flic k e r e d b e fo r e m y e y ea . b lu r r in g m y R ight. My k id n e y s w e r e a la o d lao r d e r e d . B u t a f t e r u s in g D o a n 's F i l l s I w a s rid o f th e a tta c k ." DOAN’S pl ,s STIMULANT DIURETIC TO TH E KIDNEYS Foster-Milburn C o., Mfg. C ham ., Buffalo. N . Ye T w o V a lu a b le B o o h s C lerk —" T h is book will do h a lf y our w ork.” S tu d e n t—“G ive ma tw o q u ick | B— Boot A lte rn a te layer» of plain frozen c u s ta r d and frozen c u sta rd co n tain in g r»irin»""cherrle» and chopped cand.ed ■Inespp,» m a t he molded In a sq u a re ,, d Served >n «li es It also m ake» n s t t r s t 'v s d essert for th e C h ristm a s ,,nnef i much as he wishes and no mors. Gwl. Sure Relief Soft w heat or p a stry flour is de sirable, but If only strong, nr bread J flour, la on hand, a little leas should he I used—about »even-eighths aa much. | Mix and sift th e sa lt and Hie Hour, , and w ork In the fa t w ith the tipa of the lingers ua lightly and quickly a s pos sible. T h e use of a knife, p a stry fork, or b iscuit c u tte r Is o ften recommend«! i to avoid w unifing o r handling the nta te rla ls too much. Add the w a ter alow ly and use no m ore th an is absolutely j n ecessary. Roll th e dough very lightly. ¡ each c ru st se p a ra tely . W hen puttin g on an up p er c ru st, m oisten th e edges so they will stick tog eth er, and crim p } them aro u n d w ith a fork o r the fingers I Prick the top several tim es w ith a fork to allow th e steam io escape. If the filling Is very liquid In n a tu re or even of the consistency of lemon m eringue or pum pkin. It Is b e tte r to | p re h ak e th e low er c ru st about ten 1 m inute«, until It Is delicately colored, h u t not brow n. 'D ie Juices o r liquids ; do not then affect th e pie cru st and make It soggy. A low er c ru st Is en- ! tlre ly pretiaked when a cooked filling, such us lem on, chocolate, o r b u tte r scotch. I» to he used. S ta rt a tw o-crust pie In an oven w ith [ a very high te m p e ra tu re (ab o u t 450 i degrees F a h re n h e it!, and then, a fle t | eight or ten m inutes, low er th e heul ! rapidly so th a t th e filling may cook i through w ithout overcooking th e e ru st. ¡ T h e filling for th e T h anksgiving pie J m ay he any p re fe rre d kind. P um pkin | and m inee seem about equal ln pop j u la rlty at th ia Hea«oii, hut apple, raisin, a n d lemon m eringue plea a p p e a r very often, and o th e r fam ily fa v o rite s may tie served. M inee and ap p le pies a re usually m ade w ith tw o cru sts, a l though occasionally criss-cross strip s a re used Instead of an u p p e r crust. Pum pkin a n d lem on pies a re m ade w ith a low er c ru st only. A very fe s tive looking pie m ay fie m ude by a d d ing a m eringue or w hipped creatn to a p lain iqien pie. A lm ost any kind of a pie ex cep t lem on m eringue m ay tie served “ a la m ode"—th a t la, w ith a spoonful of vanilla Ice cream on top. D o n ’t W a s t e B u t t e r W hy w a ste b u tte r, w h eth er It's 40 o r Hl) c en ts a pound, a sk s th e U nited S ta te s D e p artm en t of A griculture? U sing Individual b u tte r p lates, b re ad and b u tte r p lates, o r even Individual sau cera fo r b u tle r keeps all nnused b u tte r clean and u sable In rooking T h e sav in g Is w orth th e additio n al dishw ashing. S erving b u tte r In Indl j vldual p a t» r a th e r th an p u ttin g s 1 w hole piece on th e tab le p re v en ts w aste and If th e p a ts a re m ade sm all It la e a sie r fo r each person to ta k e a s Frozen Pudding. 171 Peat I S t.. N«w York. C ontnct w ith a high m inded w om an la good for th e life of any m an.— Vin cent. 1H c u p f u ls s lf t s d s o f t w h e a t flour. 5 *4 to 7 ta b le e p o o n fu ls fa t. 1 te a a p o o n fu l «a lt. A b o u t 2 H ta b le s p o o n fu la w a te r . " B a ts In on e's b elfry " Is no Joke If they have ev er ta k e n possession of the u p p e r reg io n s of a house. Fill all openings w here it Is possible fo r them to g e t ln a n d b urn sulphur, a lot o f It, In th e a ttic u n ttl th ey a re sm oked For th e bedridden w ho get so tire d lying l.i one position and can help them selves : T ie sto u t new cotton cloth cut Into w ide s trip s to th e head hoard or bed fram e, h ave larg e knot- in each end o f th e s tr ip to g rasp By holding to th ese su p p o rts one may ra ise o r change position easily. The knots m ay be slipped u n d e r th e pillow w hen not In use. A bed light fa ste n e d to the head board of th e bed Is a g re at com fort for a poor sleeper. W ith a • slight m ovem ent th e light m ay be tu rn ed on o r off and one m ay read In bed w ith out th e tro u b le of moving. F o r tire d feet, a m ix tu re o f baking soda and talcum sp rin k led Into the ahoea will give g re a t relief. C hange fo o tw e ar; a change o f shoes will rest th e feet and a b a th of sa lt w ater Is very re fre sh in g F e e t need c are as m uch o r m ore th a n o th e r p a rts of th e I body, yet they a re g re a tly neglected. C o rn s and c allu ses m ay he re lieved by keeping them covered with a piece of su rg eo n 's ta p e : renew as often as th e b a th in g rem ove» them. If they cling Io th e hose, cover with a sm all bit of ab so rb en t cotton W hen applying adhesive p la s te r to a wound which has to he drpssed ! often, use sh o rt s trip s w ith tap e s i fasten e d to th e s t r i p s ; th ese can I s I untied, th e d re slin g changed aDd re- | tu rn ed w ithout d istu rb in g th e adhe- ; slve a t all. It Is not only painful, but dangerous to rem ove adh esiv e on a , ten d e r skin. T h e use o f p a p e r n a p k in s together with th e d in n er n apkin Is a great econ- : oray. F ru it atalna and m uch soiling will be saved by th e use of a napkin Group of Lsto Hats. of paper. If cracked Ice is to be used In a sick room It will keep m uch long a re th e b rim s fo rm ed of m allnes on e r If a flannel cloth la tied over a w hich a re stitc h e d row s of soutache, bowl and th e Ice kept in It. Cover th e silv e r kind being very m uch In the bowl w ith a n o th e r and place a fa sh io n used In connection w ith black. J pap er bag over both. W hen the Ice Gold so u ta ch e on b row n la also an i chest Is a t som e d ista n c e th is la a o ft-rep e ate d effect. | w onderful ste p saver. M etallic tu rb a n s a re a n sw erin g th e W hen a good tab le clo th baa been i r ||„ o f th e m ode In vario u s Interpre- ■ stained and Is o th erw ise In good con , a tlo n s so m e a re d ra p ed of gold or dition. stre tc h th e cloth w ith the »r>ot stiv er gauze, o th e r have crow ns a n d i over a p a h of em broidery hoops and cuff b rim s m ade of m etal d o th w hich i rem ove the sta in , th e n press, and th e Is e x tra v a g a n tly b raid ed and em 1 cloth Is fresh again. broidered. G range cut Into b its and left w here F a n c ifu l little dan ce h a ts a re play a fever p a tie n t m ay help hlm aelf, la a jn f # ll<e| y , )Hrt ln , M, seaso n ’s m odes Most of them a re of m etal tis su e s and g re ii comfort m allnes. JULIA BOTTOMLET. HZ», ’ “ '“ i Mewaeapsr TE N D E R C R U S T FO R T H A N K S G IV IN G PIE 6 B ell - a n s Hot w ater Sure Relief ELLA NS FOR INDIGESTION 254 and 754 PkiiSold Everywher« Have Good Hair And Clean Scalp C u tic u r a Snap and Ointment Work Wonders T ry O u r N ew S h a v b x Loa A n gele» N ew est M sin Street I :.6th & 7th I ■jCX) RO<>MS| 300 t S 200 X 200 GOOD “ » '” . $2» » 2 » __________ G AH AG K I- A C H , 1 LLL&- 5 J ( ; | ______________ ________________________ ! w N b San F rancisco. No. 4 7 - 1 * 2 » . |