TH*
av MAHY MARSHALL
It is a dress that we adm ired the
first time w e saw it a week or so
ago. Coming as it did from one of
the sm artest sports w ear shops it
never occurred to us that it could
be copied by the home dressm aker.
And then, examining it a little more
closely, we realized that it was
precisely the sort of drTss that the
home dressm aker coiMld copy to
perfection—that is, the home dress
m aker who knows how to use a
crochet needle.
The dress is of lightweight biege
wool jersey—an adm irable m ater
ial for the seaside or mountain
w ardrobe.
It is made w ith a
slightly gored skirt and a simple
slip-on blouse with long sleeves
that are fluffed a little at the cuffs.
But in place of cuffs the sleeves
are inished with a band of crochet-
ing, w hich is also used to make
a girdle knotted at one side. Brown
biege, yellow and orange w ere the
colors chosen for the wool, w ith
the colors repeated in the tassels at
the end of the girdle. The neck-
" T ' ST ‘si
Two old favorites prepared In
Mr GullloPs special way are of
fered h ere for th e consideration
of the A m erican housewife
V irginia Beef
T o n g u e —
S cru b
th e
tongue. P lace
In
saucepan,
cover
w ith
w a te r,
and
c o o k slowly
un til
tender.
M e a n w h 1 le
prep are o n e
cup
stew ed
cu rran ts. A d d
c u r r a n t s to
one cup of th e
Chef Guillot
w ater in which
tongue was cooked. Add one cup
sugar, one-fourth cup b u tter, on»
tablespoon cloves, and one-half
lemon, sliced. S im m er tongue in
th is sau ce for tlfteen m inutes.
Place on serving dish w ith th e
sauce.
G arnish w ith slices of
lemon, and serve.
Scalloped O nions—To one q u art
strained, cooked tom atoes add
tw o tablespoons flour, one table
spoon sugar, sa lt and pepper to
taste. Sim m er for tlfteen m in
utes. Add two tablespoons b u t
te r
H alve eight medium-sizo
onions and place in baking dish.
P our to m ato sauce over onions,
and bake for one hour In mod
e ra te oven.
V ÍÍA -V
LATESTS
f o r th e
erne
Manet/ S'art
SH O R T C A K E S
,
¡
i
j
THE JOURNEY ONWARDS
By Thomas Mooer
As slow our ship her foamy track
Against the wind was cleaving,
Her trem bling pennant still looked
back
To that dear Isle ’tw as leaving.
So loth we part from all we love.
From all the links that bind us.
So turn our hearts, as on we rove,
To those w e’ve left behind us!
When, round the bowl of vanished
years
We talk w ith joyous seeming.
With smiles, that might as well be
tears,
So faint, so sad their beaming:
While memory brings us back again
Each earthly tie that tw ined us.
Oh, sweet’s the cup that circles
then
To those w e’ve left behind us!
i
And when, in other climes, we meet
Some isle o r vale enchanting,
Where all looks flowery, wild, and
sweet
And ¡.aught but love is w a n tin g ;(
We think how great had been our
bliss
If Heaven had but assigned us
To live and die in scenes like this
With some w e’ve left behind us.
line of the blouse was finished with
a narrow hem and the first row of
crocheting was worked over this
narrow hem. A stilletto may be
used to make the holes for this
first row. They should be made
at regular intervals about three-
q u arters of an inch apart.
First take a stitch through the
ihe first hole, then chain three or
four and then go into the next hole.
The num ber of chain stitches will
depend on the thickness of the wool
and the crochet hook used. This
first row of crocheting is taken
w ith brow n.
The next—which
should be done in double crochet
stitch—is of biege, then follows a
double crochet of yellow and fin
ally a row of single crochet in
orange.
The same method is pursued in
making the cuffs; and the sash is
made by beginning w ith single cro
chet stitches in brown w ith rows
of double crochet in biege, yellow
and orange.
-------- o---------
The belief in some alfalfa growing
sections of Oregon that alfalfa can
not be reseeded with success on
old alfalfa land is not borne out
in experim ents at Ihe Hermiston
branch station. Yields as high as
from the original planting have
been obtained this year on ressed-
ed land.
As travelers oft look back at eve
When eastw ard darkly going,
To gaze upon that light they leave
Still faint behind them glowing
So when the close of pleasure’s
day
To gloom hath near consigned us
V.’ turn to catch one fading ray
Of joy th at’s left behind us.
-------- o---------
BEAUTY
COMMANDMENTS
I
-
By Venus of Hollywood
( . 'V I D I . P:HNT SI Ut
t'KÎDAV. .SEPTEMBER », 193U
Iimileaux m ixtures. 4-4-50, 1» the
stundurd protective spruy for upple
nr.il pear nnlhrncnose in Oregon.
It is applied ¡.inlim c before Ihe fill ]
r.lins. Neglect of Ibis protect» e
spray hits resulted lit consiileriible
loss to young pear orchards, finds
the h o rticu ltu ral extension special
ist.
L as t f a t a l i t y U n k n o w n
T he W ar departm ent ««}•• It
never been determ ined who wae
la st A merican soldier kilted, a»
w e.« being killed all along tlie
and It would he Iinpoaalbte to any
u bo was the l u t
What is our most popular des
sert ?
*
That is. perhaps, a question with
out an answer. It is difficult, al !
T h e F i r t t C u re
any rate to find an answ er to such !
a question.
Fortunately ta s te s ! When A nanias m in e up before thi
trnfllc cqurt he said he thought he
vary. Some of us like one thing. . w as trav elin g about tw enty miles us
R ural M ine» like tin» arc s till to e h uiul in the ha»l . I h
— it photograph
,........ _ -
ih»
W.I- taken by one of President Hoover's bouse-party uta i In* «.amp on the
some another. I’ie mav be »my hour.—M inneapolis Journal.
«.«pulan River in the Blue H ill» v l Virginia.
prim e favorite, pudding my English
friends’, ice cream my small son’s.
Rut what ¡d»out fruit shortcakes?
Surely this is one of our best
summer desserts—one of our fav
Governors and President Conf er on Drought
orites. A good fruit shortcake
meager, ordinary dinner right into
the distinguished class.
And a
fruits shortcake very generously-
served may be the m ainstay of a
delicious luncheon. A goo«! plate
of lettuce salad, some bread and
butter, a cup of tea if you will,
and a big helping of fruit sh o rt
cake makes a delicious and satis
fying luncheon.
There are many ways of m ak
ing shortcakes—and we will gladly
send you directions if you w ant
ways of serving them. They may
be made and served in one big rake
cut into small portions. They mav
be made and served in individual
foundations.
They may be mad •
The chief executives of twelve »tales and of the United Stale« confer »n Washington on measure» to aid
farm ers who have been ruined by the 1-'Og-eontinuad drought In the picture beanie* Mr Hoover are Governor»
round or square or oblong.
Caulfield of Missouri, Emincr«on of Illinois. 1 e«lw of Indiana. • «»»per of Ohio, Conley «»1 West Virginia, Pollard
One Be icious s. < rtcake is made
©f Virginia, Erickson of Montana, Weaver of Nebraska, Hamnull of I o w a , Reed id Kansas, ami rei>re»entativc» of
with I ig «up cakes, the tups cut » I!
the governors of Arkansas, Kentucky and Tennessee, as well is the Secretary of Agi «culture and the Chairman of
the Federal Farm Board.
anil the »:iiinb scooped ou*, the in
sides I.Ilcil with sweeten« d berries
or other fruit the tops replaced,
and a generous topping of s h ip
ped (ream piled on it all.
T he.e a r t special pans (>• bak
ing shorlci kes. O«e bakes a cake
w ith a < epression in Ihe middle,
which is filled w ith creai i ami
fruit. One bakes a rake will: a
little ridge around Ihe edge Io hold
the berries and cream on top of
the cake. If you wish you may
bake a sponge cake in a tubular tin
and fill Ihe center space w ith b er
ries, sweetened anil slightly cru sh
ed—and top with whipped cream.
Jackson County
F À
I t’s Cool W o rk
Many woman distinctly dislike Io
make sandwiches.
They would
rath er go to the trouble to make
cakes or cookies Ilian bother with
the complexities of sandwiches,
And yet no cooking is needed to
make most sandwiches. It is cool
work for a sum m er’s day even if
it is a trifle fussy.
Use firm bread, preferably about
twelve hours old.
Cut with a sharp, ra th e r wide-
bladc knife. Most people have bel
ter success with a smooth blade
than with Ihe usual saw-tooth bread
knife.
Cut Ihe erusls form Ihe b re af
before slicing it.
Cream the butter before spread
ing. To do this lake butter that is
cold enough Io be quite firm and
w ork it light with a silver fork.
Il may then be spread
without
rii
breaking Ihe bread.
N ever go Io bed will) any m ake-up
I
hn*
th»
men
Hue
Juat
O il.
Pul a hand around your Hair Io
keep it from contacting Ihe cream.
With Ihe two middl fingers of the
right hand soften it, then with the
same two fingers pat in on the face,
beginning al the chin and going up
Io Ihe temples. Tin n beginning at
Ihe re n te r of the forehead spread
llie cream to Ihe temples.
Then
spread it down Ihe nose and out to
the cheek hones to just in front of
Ihe middle of Ihe ear.
This first cleansing only removes
the makeup. Then repeat the p ro
cess to cleanse the pores.
You
should go over Ihe skin on Ihe sec
ond spreading of Ihe eream a,
least three times to thoroughly
cleanse the pores. Wipe off willi a
tissue or towel, being sure to wipe
aw ay Ihe eream from the corners of
the nose, eyes and under the lobes
of the ears.
Absolute cleanliness is Ihe most
im portant Commandment that beau
ty imposes. You must cleanse your
skin at least twice each day. The
ideal cleansing is with a good cleans
ing cream one that dissolves into
oil al blood heal so that it will go
deep into the pores and cleanse
them.
Any woman who wants delicate,
lovely skin must never use soap and
w ater, as tin v will destroy the del
icacy of texlure due to Ihe alkalin
ity. Tiny particles pimples. Soap
and w aler are drying Io Ihe skin
and
will
definitely
encourage
wrinkles Io form. Cream will soft
en Ihe skin and al (lie same time
cleanse the pores to a depth that
mere w aler cannot reach. After a
cleansing with the eream, dash a
Read Ihe Ads and profit. A good
hit of skin freshener or iced astrin
gent on a pad of cotton, over the Advertiser is usually a good m er
face to take away the oily feeling. chant
le
a n d O R E G O N P E A R SH O W
AT THE FAIRGROUNDS NEAR
MEDFORD
4—BIG DAYS AND NIGHTS—4
SEPT.
$10,900 IN PREMIUMS
Display of A gricultural, I Inrtj”.cultural and Dairy I’rn d u cts- M inerals, Pro
ducts of the Kitchen, Needle and Art W irk, ('«»iiiniunily and School E x
hibits.
•
I
Big Live Stock Poultry and
Rabbit
Harness Races
Running Races
Auto Show and
Merchants Exhibits
Exhibit»
Big Display of
FIREWORKS
Every Night
Wednesday io School Day------Al! School Children Free
•••
9
• » r r a .-T » »
» •••
SOMETHING DOING EVERY MINUTE-----
PLENTY OF PARKING SPACE ----- EVERY
CODY WELCOME
JRJF”’’
•
' -,T,r r . '"e >prr-