Friday. October 1 , 1926
THE BEAVERTON REVIEW
Silver Model of Nizam’s Proposed Palace at Delhi
Peach«» or Apricot • May
VARIOUS METHODS
Be Peeled by Ure of Lye
FOR MAKING BREAD
In case a bushel or more o f pearhea
or apricots la to tie canned at one
time, they may lie |>eelfd with the use
o f lye, lull this method la not Jualllted
«U h a smaller quantity, saya the
l ulled Stales Department o f Agrlcul
ture, tl la necessary lo lie careful III
Using the lye, especially If there are
children around, for It la a powerful
caustic and scrloua accident* have
happened.
T o |>eel pen cite« or apricot* with
lye, prepure In an agateware or Iron
kettle, a solution o f one fourth pound
o f gru nula led lye o f a standard brand.
Ill two gallons o f water.
This quail
Illy Is equal to four ounces or four
level lublc»pi»>nfUla o f lye. Never Use
an aluminum kettle for this purpose.
Iloal the mixture to boiling, and while
actively boiling Immerse ill« |>eache«
or apricots In a wire basket until Ih«
«kin la loosened ami partially ilia
solved
This will usually rvqulr* 30
to iki second* Iteniov« I lie fruii, wash
It al one« In ruiiulng water. If inaiai-
ble, nulli Hie skin and lye a r « re-
loovetl ami thoroughly rinse Die
fruit. I f still Waler I* used, rinse tlie
fi ull In a fresh supply after washing
oil (lie akin mid lye
Satiafactory Artici « Mode
From Recipe Given.
i r r » « r » d kr «k* l ’un«4
o f AtfrU uIlui»* >
Ahout thre* nini « Itali pouuda of
very satiafactory boote» «.lo bromi oan
he mml# frani thè proportlon* « l v « i
below. Ilartl » t ifit i or brvad (tour la
fa lliti ft>r. l f aofl-wlMMt lh*ur I» « w l
a larger quautlty la noeded; »la** im,r*
yea«l ami mirar tinnì llif recipe pro
viti** for, aaya Ih « l 'i l t n l State« l8 r
luti tinnii o f A ari coltura In Fa nuora
Bulletta 1 4 . W f , “ Home Ht*hti»«r " I »r
th* anni« allumili o f llquhl ahout - vk
pollini* or 2 V quarta of alflotl » f t
wlicnt llour » I I I h* requirvd. unti altuil
tlouhlf th « annmnt o f yva»i ami »usar.
The llqultl In «Ithotr fa x - iha.v l f milk,
water. iM.tato water, or any combina-
Iloti o f theae. A ll ineaaureninna ar«
level.
T h « comniou people o f Imlla are beginning to coinplalu. formally, o f th « hue» turns taken from them hy th « u a llr«
prince* and wasted In carious ways. Nevertheless the ni.am o f Hyderabad la now planning to build a whit*
marble palace at Delhi, at a cost o f 004000. A b ov« 1* a photograph o f the ailver filigree model o f th « palace
which he has had made.
Our Delegates to Road Conference in Italy
About tv, pound«, or
IV« quarts. sifted
hard-wheat flour.
I \ cupfuls liquid
S teaapcoiifuls salt
I istdrepoonfula
«usar
t iabl*epoonfula
fai
I ounce i S rakeal
yea»t
From those Inirrvdlent« bread may
be made by various methods. Only
the straight dough method 1« ills
cussed here. With the Ingredient« 111
these proportions amt with the tem
perafure about fCJ degrees Fahrenheit
bread can be made by this method In
ahout four hours from the time the
dough la mixed uniti the Ioarsa are
put In the oven. I f the time must lie
shortened, twice or even three times
as much yeast may be used and the
sugar Increased In about the same pro
portion.
The dough must then, o f
CO LD A
A.
U f t o v m of hominy grita, browned j
In bui tor or other ful. uro umi*iiully i
£< hh I. :itul van bo ierved ut ntiy moni
Th* hominy la boiled (trat atol oflou ,
|mrt at U sasi U nerved a» u uiufth,
oithor for breit k fu* t or Co «»»vompai»?
attuane«* or othor mont. Wlmt la loft
la poured ahilo a unit Into a bromi
tin to mob) U * a > thnt nttrnrtlvo
allcoo run bo rut when II la cold
Th# *11««** «Imititi bo at least half an
inch thick. T hoy uro «llp|»ed In Hour
am! frío»! to a delicate brown on nil
«Ido«. Tho l'nlted Stato« Impartinont
«»f Agriculture point« out that «uro
«hould bo tnkon to huvo tho fat «urti
cloutly hot so that a cru«l I« quickly
forinoti, ahilo tho ln«Uto o f tho alleo
romalua ««»ft Timo Ilio co« *k In if of tho
fried hominy grita «o n« t«» ha\o thorn
hot and roady ut tho moment thoy
aro to ho onion.
Tor dinner, friod prit« muy take
tho placo of othor starchy food«, «neh
as potuto#*, rice, or uiacaronl, or thoy
nitty bo u«e«l for doaaort with a ftivor-
Ito sirup, honey, preserve«. «»r augur
and cinnamon. Ser\e«l In oithor way.
fried hominy grtta may l»e the main
diali at lunch or breakfast, much aa
sartie« or pancake« uro used.
FOSSETT
Spaniah Sauce Dependa
Much on a Combination
Tha Experienced Braid Makar Tails
by tha Faal of tba Dough W hin
Enough Flour Haa Bean Addad.
-s
Women have ventured Into many
fields In the business world, but Miss
Golds A. Fossett Is said to have the
distinction o f ladng the only one of
her sex at the helm o f a national live
stock exposition. Aa secretary o f the
National Swine show, celebrating Its
eleventh anniversary at I’eorla. I l l ,
September 13 to 18, MIsa Fossett
shoulders most o f tlie responsibility
incident to making this blue ribbon
event o f American hngdnm a success.
Hog men througnout the country agree
that abe Is “ boss o f the show."
Miss I.ala and Minnie Smith, daughters o f the British high commissioner
for South Africa, are seen above wearing the “ Highland spatee,” a new
fashion for women. Introduced at a reception held at the Savoy hotel, London.
The spatee Is made o f showerproof materia! (w o o l) to be worn over the silk
hosiery during wet weather, to take the place o f Russian boots.
EATS
M OST
CLAM S
Cupid Takes No Account of Years
courae, be watched very closely, as
- there Is more danger of letting the
fermentation go too far.
A small
quantity o f the liquid, about one half
cupful, must be set aside for soften
ing the yeast. I f milk Is used. It must
, be scalded first to check the growth
j o f bacteria, and then cotded. In this
case the part reserved for soaking the
yeast should be cooled quickly, and
the rest may be poured while still hot
over the sugar, salt and fat.
Other liqulda than milk usually do
not require heating, but often this Is
done for convenience In dissolving and
melting the sugar, salt ami fat.
In
any case the liquid mixture should lie
brought to s temperature below 100
degree* Fahrenheit before mixing with
l the yeast.
This exact temperature
depends on that o f the room and o f the
flour, ami should be so adjusted to
these as to bring the teni|>erature o f
1 the dough to about 82 degrees Fahren
heit.
The flour, except one cupful, should
be added to the liquid and mixed thor
oughly with a spoon, the hands or a
mechanical bread mixer. All the flour
, may be added at once If ex|w-rlenre
has shown the amonnt necessary. It
I* Impossible, however, to tell liefore-
hand exactly how much flour will he
required unless flour from till* lot Ini*
I been used.
The experienced bread
maker tell* by the "fe e l'' o f the dough
| when enough flour ha* been mbled.
Allow the bread to rise twice to
about its bulk. In a place where the
temperature Is from 80 to 85 degree«
I Fahrenheit. Divide the loaves, mold,
grease the top surface lightly, and
place In pans to rise, regulating the
temperature carefully as before. Start
to bake In a fairly hot oven, 400 de
grees to 41.r> degree* Fahrenheit, de-
I>ending on the size o f the loaf. A
pound loaf should be baked at a higher
■ temperature and more quickly than a
pound ami a half loaf. Turn tlie loaves
around after 20 minutes and lower the
I temperature o f the oven. Rake from
4.8 minutes to 1 hour.
flM KH now sutumn with winter tng. Il la III« ylelil tivth* touch che-
peau whlch la ntaklng Ita ilehnt for
not far away ami what haa fuah
Wltli >< M I I " ' 11
loti tu aay In regar,I to the coals wa aulii.... ami wlnler
will wear lo protect us from chUlIng bere, a rle ie r klnk lliere ami a dilli
ptllig or ilentlng after-lt la-oli o f tlw
wlmlaT
III Icily let the snawer he
luxurious plut,I*, fur collared, ami If crown mllaity lune« ber lieadwear tu
ber own Individuai atyle of heauty
II ao pleaae you. fur lined.
An Im-tcnalng itltTereuce tn styling from n o « on or al leaat uniti fu rlb«r
la inatilfeatlng Itself between the not le«.
The new exqulaltely fln* fella and
sporta or utility coals ami tlie dressier
types
for
more formal occasion. veloura 1*1 Ihelr m oduline«« b* *e-
While the latter la taking on all aorta cented thmugh rlppllng brini« and ad-
Juat aa Important
o f new vagaries In the way of fam lfu l Jualabl« crown«
alcove« ami decorative feature«, th* aa Ih* fella sud «veti more ao. are tlie
eo«l which we will aerve for play, for 1 miirhly heatltehrd. heamocked and
work, for achool and for all practical , lieahlrred velvet baia, inoat o f whlch
daytime affair« la remaining loyal to | are aa llniher aa a wlreleaa, imsllffened
C
Hominy G r i f t Left Over
Alwaya Find Much Favor
This is the delegation appointed by I “resident C ool,.Ice to atieud the internalional good roads conference In
Milan. Italy, photographed as It was about to sail from N ew Tork. l.eft to right, the members are: John N. Mack-
all. Faul D. Sargent. Thomas H. McDonald. H. H. Rice, and Pike Johnson.
Highland Spatees the Latest
LUXURIOUS UTILITY COATS;
AUTUMN MILLINERY IS HERE
Spaniah or creole sauce dt pm la f»»r
It« characteristic flavor <»u a cotnbl
nuti«»u o f pimento or green pepper, to
inat«1, celery, and onion, according
to tlie t nlti'd .Scat«*« I department o f
Agriculture. Minced ham or bacon 1«
often Added a» In the follnwtug recipe,
but for a Lenten menu may be omitted
The Ingredient« are:
pi n t i « n n « t l t o
m ato*»
c u p f u l
fln rly
H
c h u p p f d
r a w
1
tabi«*»i>*» o n f u l a
» h op p » «1 o n i o n
tat»!« f t p o o n fu l
i m r - i f í ¡ R*«1
4 tabirkp oonfula
n iln ifil
ham
bacon
«»f
t
of
1
I
I
j
j
j
i
»
of
or
chopped * r * * n
p a p p a r o r * mju « I
. j «a tt a 1 1 1 j
"f
chopped raiin*d
pun*-»»»••*•■
tu hl»ap oon fu l«
t
b u n «-r
t«h l«-ap o»nful
s
m l n r r d p a r a la x
1 b a y 1 «• a f
S a lt
ansi p a p p a r
to t a ill a
1
A F a r - C e lla r e d P la id Coal.
tlie regulation slim silhouette «tress
lug warm deep pile fabrics and won-
druua fur collar* aud sometime« long
revera at the front opening
An Inter-
eating Item about aome o f the lighter
weight fur-llmsl elolh coats la that
they a r» reversible.
Deep, roomy useful patch pocketa
a r , a prominent feature for the com
ing season's practical coat. The pic
ture defines a very stylish model of
handsome wool plaid. Ha brilliant cnl-
nra accented In contrast to the wide,
plain hut very elegant sealskin col
la r
T h e cleverly designed pocket*
and cuffs adit a pleasing note o f varla-
shape can be T h * millinery group
the picture records eouie vastly turn
portimi slyle Urto*
The little list In th# lower left cor
ner of Itila collection hsa three out
standing
feature*,
namely.
It
la
j smocked. Is styled o f amart looking
' suede rloth and exploits th* popular
beige coloring
Hutching U one o f the stressasi
treatment« for velvet. Sonici lines tha
atllrhlng la so close that when don*
In thread cnntraatlng the velvet tha e f .
feet U of a «olid coloring. The grace
ful velvet hat ahown last tn tha pic
ture stiowa a profuse atllrhlng. alas
'rite onion 1« minced and cooked In
th** buffer until it 1« tender and yet*
lov*: then the pepper«, celery. Ionia-
to t» iiml «enrolling« are milled and
alniiiiered together for half an hour.
It< m o v e the buy leaf before «ervlng.
Thia «mice will I k * «omen hut thick-
eih'd a« the moisture cook« out o f the
various vegetal»!***, hut it will need at
le»i*t a tnbleapoonful o f flour blended
with a little melted butter «tirred In
toward the end o f the «‘«Hiking period,
fo u r It over the omelet and nerve.
Housekeepers Often Ask
What Is Essential Food
It 1« lnipo«alhh* t«i make n list of
the essential food«, any« th# t ’ nlte«!
State« I M»partvnent o f Agriculture.
There nr** essential nutrient«, «»r
nourishing «ubstancea, in fowl*, how
ever, and we may ll«t food* that
contain
these e*«entlal
nutrient«.
Sueli n ll«t for a child one h i m ! n half
year* or older would contain for a
dny nt leant a pint o f milk ; an egg
or helping o f m eat; a whole grain
cerenl hreakfnst fowl, or whole-grain
bread, or a baked or boiled potato.
At one meal nt least one cooked
vegetable other than potato; Ht on#
meal fruit, fresh, canned, or d ried;
and at another fre«h fruit or a raw
green vegetable such a« lettuce, or n |
little canned tomato. Added to fh**«e
there should he butter nt every meal.
COTTAGE CHEESE M ADE FROM SKIM M I L K
Mrs. Rose Rooney a* she appeared
winning the clarr-eating contest which
wa* hei»! at the Antiquarian clam
bake at Rehohoth, Mass. Mr*. Rooney
ate two pecks o f clam«, beating the
record and the two men who opposed
her.
M ovin g M ountain
Juines L. Shroyer, eighty-nine, and Mary A. Couch, seventy-two. being
married In L ok Angeles by Judge Hollsor. Shroyer, who previously bad been
married four times, took Mr*, ("ouch a* hi* fifth wife, and Mrs. Couch ac-
tepted Hhroyer as her *ec«»nd husband. Shroyer ha* only one child of his own,
but is stepfather to nine children by previous wives. Mrs. Shroyer ha* four
«hildren, seven grandchildren and one great grandchild by her former marriage.
OF INTEREST TO EVERYBODY
W ild geese are the moat gmry o f
iird*.
A man’s body contain* chemical*
ralued at 98 cent*.
W ater flowing from deep artesian
sells 1* »a r m because o f the internal
neat o f the earth.
The I'nlted States I* the second
argest consumer o f nitrogen In the
amr!d, but It rank* only tenth In pro-
luctlon o f fixed nitrogen.
A mountain npproxlinately 2,000
feet high moved alo-vly across the
Itlo Blanco valley. Colorado, In March
a year ago
Traffic on the highway
waa blocked by the shifting o f the
mountainside.
A similar movement
waa reported In 1909.
R a p id P ip e S m o k in g
An ordinary pipe can be smoked
In eighteen minutes, slthough British
pipe smokers who have crammed the
bowl o f the pipe full o f a peculiar
grade o f tobacco have been known to
smoke It In eleven minutes.
The mean density o f the earth Is
52» time* that o f water.
Diamonds In their natural state are
usually o f a dull lead color.
Malaria mosquitoes cause 3.000,000
G la n d T ra n sp la n tin g
cases o f chills and fever In this coun
try annually.
The transplanting o f glands Into the
Experiments have shown that aeeds human system Is no new discovery,
may sprout after being frozen for the first record of such an operation
three days at a tempertaure o f 427 de being accredited to John Hunter In
grees below tero, Fahrenheit.
1072, says the Chicago Journal,
S om e Autum n M illin ery.
Cottage Chees* Pi*, On* o f tho Good Dlthoa That Can Bo Made From
Thle Valuablo Food.
( P r . , s r * d o r tha C n lt .d atstss D*[>artrn*nt n t A a r l r e t t u r , . )
Pottage cheese made from skim milk furnishes all the food prlnclplea
found In milk except the butterfat. I f desired, cream inny be added to make
up for this deficiency. There are many wav* In which cottage cheese may be
served cooked, as well as In Ita original form.
H O U S E H O L D H IN T S
A sunbath tor thg bread hoi now
and then help* to prevent moldy bread.
• a a
When peaches nre over-soft, press
them through s fruit strainer and
aerve Ice cold with whipped cream,
a a *
Fat should be hot enough to brown
a piece o f hread tn 20 second* hefor*
potatoes should b* pat In for French
frying.
Windfall apples, plums and peaches
may be converted Into fruit butters,
a * a
Fruit atalns will come out o f white
or fast colored materials If the
stained part la placed over a bowl
and boiling water la poured through It
from a height.
s e e
Buttermilk or vinegar will remove
tamlah from copper or hraae.
The
metal muat be washed with water and
dried afterward, however, or It will
tarnish again quickly.
lion In that plald-on-the-blua la used
for trimming
Among coat* for motoring, traveling
and genernl «ports fur lined suede
models are appealingly at.vled.
T o much cannot be foretold In re
gard to lavlah fur trimming«, hut for
Uie present many o f the full model*
»how merely the fur collar*. Coats of
fur fabric with trimming of genuine
fur are proving an Intereating new
anhject In the realm o f later wlnler
wraps.
Not thla season will madam* nr
mlaa be expected to put on a hat
and wear It, becoming nr not be« ora-
Almost Mid-Victorian
Colored girdles and aasbea nre seen
everywhere.
The number o f whits
organdl* frock* with pink antln girdle*
reassures the moat cynical as to tha
raturn o f femlulna modes.
oil* o f t he new whimsical soft hr lias
The center mn.lel tn the left. too. la
of velvet and being .If the extremely
•tyllsli vagabond type It may lie bent
to become.
It la everywhere apparent that brim
bindings ar« featuring the newer fait
shape*.
Note with what nleety tha
brim la bound and the crown ho-rlb-
boned In the hat Illustrated first.
Hatter a plush, please do not forget.
Is to be * lending medium for lbs
styling of hat*
N „i* |t, 11M( for
model Shown to the right center.
J U L IA IIO T T O M U n r .
1®. l » t l . Western
Unloa.i
R e d la t h « C o l o r
Wear red” Is the edict from
«nd red In all It. tones, from i
rather pinkish tone in the deep
berry and win* red* I* consplc
exploited In model* |o com# fr<
aaious of famona designers.
Smart Millinery
Roth large and small shapes ara
featured In aporta bata o f natural col
orad balllbuntl which ara Introduced
aa tha smartest hats for Informal wear
arlth sports suits or Jumper frocks.
N*w Fashion Edict
The ukase la that jabots at
visible in front only. That Is i
th* whits collar should never b.
outside th* coat