SOUTHERN OREGON MINER
Friday, March 14, 1941
Plaids Bold, Colorful, Striking
• In Spring Coats, Capes, Jackets
Page 3
HCWT° SEW
Ruth Wyeth Spears
By CHEMIE NICHOLAS
other crosswise through the cen­
ter. The two pieces for the ban­
danna lap one inch below the top
of the up-and-down line.
Their
lower ends come one-half inch be­
low the ends of the crosswise line.
Stitch these in place. The one-
inch buttons for the eyes are
spaced two inches apart and the
tops are one-fourth inch above the
crosswise line of basting. The top
of each mouth is 1*4 inches below
this crosswise line.
• • •
"ilMl
T'HESE moody young ladies
•* with their sun-tanned faces,
gay bandannas and sparkling but­
ton eyes will stand out among pot
holders with less personality. Also,
you can have fun making them.
You won't need a stamping pat­
tern. Just follow the directions in
the sketch to change the faces
from gloom to joy by easy stages.
Baste the tan piece tor the face
to a cotton flannel interlining with
a line of basting exactly through
the center up and down and an-
LET'S BE VENTURESOME—TRY IT!
(See Recipe« Below)
ADVENTURES IN CODKINO
*T set Ju»t ai much 'lift* out of a
new recipe ai I do out of buying a
new hat"—«o stated a homemaker
recently and her «tatement set me
thinking. After all, why shouldn't
we women enjoy a new recipe?
Given a brand new, unusual and
different recipe to prepare the mak­
ing up of that rec­
ipe become« a
challenge, almost
a game. Can we
make it up cor­
rectly? Docs the
recipe suggest a
new cookery proc­
ess, one which
perhaps we have never tried before?
How Is the new dish going to taste?
Are we going to be really proud of
It when we take It to the table? Is
the family going to like it? Adven­
ture in rooking that's just what it
la, and that's why I like new reci­
pes; that's why I like to suggest
new recipes to you.
Today's assortment (given below)
le centered around a number of new
ways to prepare various kinds of
sausage. Far too often, I fear, we
think of sausage as something to
serve for breakfasts or light sup­
pers; we fry it. serve It and that’s
the beginning and the end of all
the thinking we do about It
So let's be venturesome and try
these recipes. The list contuins a
number of my personal favorites. I
am sure both you and the family
will enjoy them.
Sausage Stuffed Cinnamon Apples.
(Serves 6)
2 cups sugar
1 cup water
% cup red cinnamon candy
fl apples
18 small link sausages
Cook sugar and water and cinna­
mon candy to a thick syrupy con­
sistency (23(1 degrees). Core apples
and remove peeling from top half
of each apple. Place peeled side in
hot syrup and cook for 5 minutes.
Remove from syrup and place three
uncooked link sausages in center of
each apple.
Then place apples,
peeled side up, in baking pan. Pour
remaining syrup over them and
bake In moderate oven (350 degrees)
approximately 40 m Inp tes.
Thuerlnger Sausage With
Apple Rings.
(Makes 4 servings)
8 Thuerlnger sausages.
1 No. 2 can whole kernel com
(2‘A cups)
2 tablespoons butter
H teaspoon salt
Few grains pepper
1 tablespoon pimiento (finely cut)
2 tart cooking apples
3 tablespoons butter
Place Thuerlnger sausages in skil­
let with sufficient water to cover
bottom of pan.
Cook for about 20
minutes, turning
occasionally, un­
til
water
has
evaporated
and
sausages are ten­
der and brown.
Drain corn and
place liquor in saucepan. Heat until
it has evaporated to about one-half.
Add corn and heat, then mix lightly
with butter, salt, pepper and pimi­
ento. Meanwhile, wash apples and
cut into %-inch slices. Pan-fry in
butter over medium heat.
Turn
when brown on one side and brown
on the other. To arrange plates,
place two sausages, two apple slices
and a serving of corn on each plate.
Sausage Wailea.
2 cups pastry flour
2 teaspoons baking powder
H teaspoon salt
2 eggs, separated
l¥s cups milk
% cup melted butter
% cup bulk pork sausnge
Mix and sift all dry ingredients.
Beat egg yolks thoroughly and add
milk to them. Stir milk mixture
into the dry ingredients. Add melt­
ed butter and sausage and fold in
the well beaten egg whites. Bake
as waffles in a hot waffle iron until
crisp and brown. Serve with maple
syrup.
Sweet Potato and Puritan Sausage
Cakes.
Parboil 5 sweet potatoes. Peel and
cut in half lengthwise. Place ’A of
tfee slices in a buttered baking pan.
Adventures in Cooking.
Everyone likes to adventure in
cooking and that's just the oppor­
tunity that comes to each home­
maker when she tries out a new
recipe. The best part of the ad­
venture, however, comes about
when the recipe makes Die man
of the family look up and with
both pride and appreciation in his
voice pronounces the whole meal
a tremendous success.
The 10c recipe book, "Feed­
ing Father" contains a large
number of brand new recipes,
each so different that making
them up is an adventure—so good
that eating them entirely merits
and begets the gratification of the
man of the family. Send today—
this offer may be eliminated at
any time. To get your copy, send
10 cents in coin to Eleanor Howe,
819 North Michigan Avenue, Chi­
cago, Illinois. Ask for the cook
book. ''Feeding Father.”
Make *6 pound of pork sausage up
Into flat sausage cakes. Place one
sausage cake on each sweet potato
slice and top with a second sweet
potato slice. Fasjen with a tooth­
pick Brush with melted butter and
salt lightly. Bake in a moderate
oven <350 degrees) for approximate­
ly H hour.
Porcupine Sausage Balls.
2 tablespoons butter
1 small onion, chopped
1 green pepper, chopped
2*A cups canned tomatoes
1 tablespoon sugar
1 pound bulk pork suusage
cup uncooked rice
Melt butter in frying pan and
brown onion in it
Add chopped
green popper, to­
matoes.
sugar,
and salt. Cook un­
til green pepper
is tender. Make
the sausage
small balls
roll in the
cooked rice. Place In greased bak-
Ing casserole and pour the tomato
mixture over the sausage balls.
Cover baking dish and bake
hours in a moderate oven (350 de-
grees).
Sausages In Pastry Blankets.
<8 sausage rolls)
1*A cups flour
H teaspoon salt
Vs teaspoon baking powder
H cup shortening
3 tablespoons cold water (approxi­
mately)
8 pork link sausages
Sift together the flour, salt, and
baking powder. Blend in the short­
ening. Then add just enough water
to form a dough, mixing lightly. Roll
out and cut into 8 oblong pieces,
each sufficiently large to wrap
around one link sausage. Place indi­
vidual sausages (well pricked) on
individual pieces of pastry; fold ends
over and roll up. Place, folded side
down, on a baking sheet. Prick crust
with a fork. Bake in a hot oven
(425 degrees) for about 30 minutes.
Serve very hot.
Sausage Stuffed Tomatoes.
(Serves 8)
8 large firm tomatoes (uncooked)
1 pound country style pork sausage
H cup soft bread crumbs (buttered)
Remove stem end of tomatoes.
Scoop out the center and sprinkle
lightly with salt. Form sausage into
eight balls and place one ball In
each tomato.
Top with buttered
bread crumbs. Place tomatoes in
a shallow baking pan. bake in a mod­
erate oven (350 degrees) for 45 min­
utes (approximately).
Ham Stuffed Baked Apples.
(Serves 6)
0 large tart apples
1H cups baked ham (cut In small
pieces)
1 teaspoon whole cloves
2 tablespoons butter
Cut a ¥4 inch slice from stem end
of each apple and remove core care­
fully. Scoop out, reserve apple pulp,
and leave apple shell about H inch
thick. Combine ham and apple pulp
(cut fine) and All the apple shells.
Top each shell with a clove and
dot with butter. Place in a baking
pan, add ¥1 inch water and bake in
a moderate oven (350 degrees) for
about one hour.
(Released by Western Newspaper Union.)
NOTE: There are many other Illustrated
ideas for gifts and bazaar Items In num­
bers 2 and 4 of the series of 32-page book­
lets which Mrs. Spears has prepared for
our readers. She will mall copies to read­
ers who will send name and address with
10c In coin for each booklet ordered Just
address:
MRS RI.'TH WYETH SPEARS
Drawer IS
Bedford milt
New York
Enclose
ordered.
10 cents for eacb book
Name ................. ....................
Address ...........................................
You will be proud to wear
this beautifully-designed
actual six «
A LL signs point to a riot of hand-
some plaids in the spring style
parade. When you choose your plaid
for a new coat, cape, jacket, dress
or separate skirt, fashion asks you
to throw all caution to the wind.
New plaids are big and bold, brazen
and color-mad, for fashion is in a
mood for drama in plaids this
spring.
However, there is another side to
the plaid story which has to do with
conservative plaids that are in pas­
tel colors so subtle, so winsome,
that you will And yourself yielding
to their enchantment at very flrst
glance. Which all goes to show in
the new spring collections that
there's a plaid for every time, place
and occasion and for every individ­
uality.
Notwithstanding the color furore
that is going on. there is much en­
thusiasm for black and white wool
plaids. They are very new and very
good-looking and have a unique style
all their own.
The plaid costumes pictured typi­
fy the new trends. These stunning
models were selected from among
hundreds at a recent preview dra­
matically presented in a pageantry
of fashion by the Style Creators of
Ch.cago, an event that illustrated
new achievement, new triumphs for
American designers Conveying the
message that plaids are stylish this
season, we Illustrate three distinct
types herewith—the long coat, the
dramatic cape of which you will
sec an endless -procession this
spring, and the ever-favorite softly
tailored long jacket.
The cape vogue is taking the t
All-In-One Sleeves
This colorful, dignified, patriotic emblem is the most appro­
priate pia you can wear today. This pin has been made
available exclusively by Van Camp's. It is yours with 3
Van Camp’s labels and one dime. Get your supply of
Van Camp’s products at your grocer’s, today!
world of fashion by storm. The
wearing of a plaid cape over a
smartly tailored jacket suit is very
practical to wear during the flckle
weather of early spring days. As
an ideal ensemble for later on, you
will be topping your crepe and print
frocks with a cape in one of the
pretty springtime colors. Note the
smartly caped lady of fashion in the
picture, who wears over a frock of
gold hued crepe a full length wool
plaid cape, straight lined according
to latest silhouette trends.
One of the new and very smart
gestures of fashion is to top your
tailored suit with a coat of wool
plaid. Provided with such a chic
outAt as the sailor-hatted young
modern in the picture is wearing,
you will be ready to greet spring in
Atting regalia. Furthermore, if you
own a sleek tailored plaid surcoat,
smartly straightlined and pocketed
as the one worn by the model il­
lustrated. it will prove a perfect
treasure later on as a wrap to wear
over various prints or plain frocks.
Note the good-looking plaid-jacket
costume centered in the group. Here
you see a very advance model in
the new longer length. The bias cut
of the plaid adds to its charm. You
will love the hazy green gold and
gray tones in this plaid. Worn with
a sheer dress that features an all-
around pleated skirt, this jacket will
take you places in high style.
More plaid! Here’s the latest—hat
and enormous underarm bag of
vivid plaid to add color glory to
your new ensemble.
TtAR OUT AND MAIL THIS COUPON, TODAY
Van Camp's Inc, Dept. V, Box 144
New York, N. Y.
I am encJowng one dime end 3 labeh frost deSdous
Van Camp’s product«, float* send ae the boavtiM
pah ¡otic pm at illuttratod.
HAMt____________________
-
ADO4ESS________________________ ___________________ —
CITY
STATI
grafted upon stock of known and
Friendship Slow to Grow
Real friendship is a alow grow­ reciprocal merit.—Lord Chester­
er, and never thrives unless en- field.
(Released by Western Newspaper Union.)
Fashions Reveal
Hawaii Influence
New fashion trends used to come
3.000 miles east from Paris. This
season important fashion influence
comes to us 6,000 miles out of the
west At the moment it is Hawaii
that is interesting front-page fash­
ion and social news.
Just as the Rhumba and the Conga
have swept America, so will the
Hula, the native sacred Hawaiian
dance, one of the most beautiful
dances in the world when it is
danced and interpreted correctly, so
declares Dr. Gladys, just returned
from a year's research in Hawaii.
In their current resort collections
the best stores throughout the coun­
try are making a feature of Hawaii­
an-inspired fashions.
Dresses of
Hawaiian prints by Tina Leser, well-
known designer versed in Hawaii
lore, are especially a forerunner of
costumes that will take lead in the
spring style parade. The collection
includes such interesting themes as
a day dress of a flowery new lei
print, also a charming Lauai fern
print is shown. Unique and very at­
tractive are undersea flsh patterns,
a novel pineapple print, also fluted
clam-shell motifs and the sensation­
al Sarongs are greatly admired.
You can see and taste the difference in Califor­
nia NavelOranges-natural golden color,more
vitamins and minerals—“extras” from all-
year sunshine,fertile soils and scientific care.
Richer,golden juice with more vitamins and
minerals in every glass! Seedless, tender slices
and sections for salads and desserts! Perfect
fruit for lunch boxes and bedtime snacks!
Look for “Sunkist” on the skin. This trade­
mark of 14,000 cooperating growers assures
you of fruit that is “Best for Juice—and Every
use!” Order several dozen for economy.
Tiny Ifotvs Decorate
M’Lady s Spring Shoes
There are important changes go­
ing on in sleeve styling. The new
movement toward an all-in-one
sleeve and bodice or sleeve and
yoke is very obvious this season.
You see it in the Chinese influence
this season and in smart dolman
sleeves. In this picture, the sleeve
extends seamless at shoulders from
the yoke section. The Russian-styled
blouse underneath is of white linen,
and the skirt repeats the slight flare
of its own peplum.
patriotic emblem
There is no type shoe so univer­
sally flattering to the foot than a
neat-fitting shapely pump.
This
year pumps are decorated with
bows of every description. You can
tune your pump to almost any occa­
sion via its bow.
For the tailored street look, the
bow I j of patent or the leather that
fashions the shoe. Ribbon grosgrain
bows are on the dressier types of
shoes. Bows of perforated leather
are very decorative. For dressiest
wear are bows which are made of
sequin or rhinestones.
___
SEEDLESS
Sunkist
CALIFORNIA NAVEL ORANGES