Friday, May 23, 1941
SOUTHERN OREGON MINER
Page 3
Variety of I^aces Introduced
Into Summer l ashion Picture
By CIIEKII? NICHOLAS
9»
(See Recipes Below)
Those new loaves of white bread
feutured on grocery store counters
and in bakeries
everywhere these
days look just
like the loaves of
white breud you
have been buying
for years.
But
they're different— they've been "vita-
mineralized."
"How?" you ask. Through the
use of enriched flour—a wheat flour
which contains added vitamins and
minerals.
It was the Bureau of Home Eco­
nomics of the United States depart­
ment of agriculture which suggest­
ed, when flour standards here were
under discussion, that fortified flour
should contain a specified amount
of vitamin Bl and of iron, and that
nicotinic acid, ribdflavln and calci­
um should be added.
Because American dietaries laek
chiefly B-vilamlns and iron, the ac­
cent was placed here. The law la
that each pound of Enriched Flour
must contain at least l.M milli­
grams of thiamin (Bl); fl IS mllli-
grams of nicotinic acid (pellagra­
preventing vitamin); and fl. 15 milli-
grams of Iron.
So. now in addition to being the
most versatile and economical en­
ergy-yielding food, bread also pro­
vides, in economical form, addition­
al nutrients essential to health.
And, since bread Is the one food
that probably appears more often
than any other on the family menu.
I'm going to give you a variety of
new and interesting uses for this
"health food."
A good sharp knife, a loaf of good
baker's bread and your imagination
will do wonders in developing, in
your own kitchen, delicious crea­
tions that make your menus full of
new life and interest
Bread Buttercups.
Remove the crusts from a loaf of
uncut bread. Cut lengthwise slices
from the loaf. Trim the slices so
that they are about 1*4 inches wide
and the ends pointed. Brush with
an egg and milk mixture and ar­
range in baking cups. It is best to
brush the tips with a little melted
butter so that they will brown more
readily. Bake the bread buttercups
in a moderate oven until they are
delicately browned.
Pinwheel Sandwiches.
Trim the crusts from a whole loaf
of uncut bread; cut In lengthwise
slices, Spread the slices with any
desired spread of a creamy consis-
tency. Roll the bread firmly the
narrow way. Small stuffed olives.
nut meats or hard cooked eggs
make an attractive center for the
roll. The rolls should be tightly
wrapped in waxed paper and chilled
in the refrigerator before slicing.
Croustadea.
Trim crusts from two or three
slices of bread, making even-size
squares. Remove the centers from
I.YNN SAYS:
Do your menus meet nutritive
requirements, and appetite ap­
peal, too? Careful, now. Here
are 10 points on which to check
your meals for appetite appeal:
1. Avoid repeating the same
food in one meal.
2. Avoid serving more than one
strongly flavored or highly sea­
soned food in a meal.
3. Avoid using too much of one
type of food in a meal—such as
spaghetti as a main dish and rice
pudding for dessert
4. Use as much texture con­
trast as possible—have some soft,
some solid, and some crisp food
in each mtal.
5. Get flavor balance in your
menus by serving some sweet,
some bland, and some acid foods
each meal.
6. Serve some hot and some
cold foods each meal.
7. Serve foods whose colors look
well together and avoid serving
colorless foods in one meal.
8. Try to get contrast in size
and shape in the foods served.
0. Serve leftovers in a new
form.
10. Avoid serving the same food
combinations too often. Serve
some other tart fruit with your
pork, Instead of the stand-by ap­
plesauce.
Out-of-door pillows, used for th«
canoe or porch swing, should have
an inner covering of oilcloth and
an outer one of some attractive
cretonne. These will remain un­
injured through a rain.
• • •
Make an oilcloth cover for your
ironing board. Put over cover on
ironing board when brushing and
sponging garments.
• • •
Always use bread crumbs to
cover articles to be fried. Cracker
crumbs absorb the grease.
• • •
Heat spots on table tops and
other furniture will disappear if
rubbed with linseed oil and later
polished.
Best for Juice
BREAD TRICKS APLENTY!
'BREAD ’N* BETTE R*
When buying tea, before putting
It in the caddy, spread it on a
sheet of strong paper and place
in a warm (not hot) oven for 10
to 15 minutes. The tea will go
much farther and the flavor will
be greatly improved.
• • •
To remove
chocolate stains
from table linen, sprinkle the spot
with borax and then pour boiling
water through the cloth.
• • •
Most silk lamp shades may be
successfully washed with luke­
warm soapsuds.
Dissolve soap
flakes thoroughly before adding
them to the water and use a very
soft brush to apply the suds to
the shade.
It’» Picnic Time
Has winter made you forget the
wonderful, carefree afternoons
spent along sparkling streams or
in sunny meadows, munching hot
dogs, dipping into baked beans
and ice cream? It's time to plan
Sunday excursions and be lazy
by eating off paper plates, with
paper forks. And next week Lynn
Chambers will delve into picnic
atmosphere. Watch for her reci­
pes of good things to eat out-of-
doors I
I ACE, a favorite material down
through the centuries, is this
season soaring to new heights in the
fashion domain. Lace nowadays is
all but one slice. Dip In melted being used in more ways than was
butter, and put together to form thought possible in yesteryears. It
is entering into every phase of fash­
squure cases for creamed food.
ion.
Bread Pally Cases.
Cut three rounds of sliced bread.1 This could not be so were it not
Cui holes in two of them ar.d place for the amazing variety of laces
on the first slice. Brush with a mix­ now being manufactured—laces so
ture of egg and milk (1 egg slight- versatile that they can be used as
ly*beaten*plus'^'cup of mflkTZnd
,nd iatl‘i*cU)rllT as
any
fabric.
bake in a moderate oven until
It challenges the imagination to
brown.
realize that the usefulness and
Checkerboard Sandwiches.
adaptability of lace has been made
Remove the crusts and spread
to cover such vast scope. Today this
the slices with soft butter, and any
fabric is being fashioned into every
sandwich spread of paste consis­
kind of apparel—bathing suits, red­
tency. Then, alternating the slices,
ingotes, hats, gloves, and most sig­
make two stacks of three slices each
nificant of all, stunning tailored jack­
—one with a whole wheat slice be­
et suits. Lace used for suits looks
tween two white slices and the other
with a white slice between two whole as if it might be a choicely pat­
terned open weave mesh, but it isn't
wheat slices.
Next, cut the two
It's sturdy. Next time you go on a
stacks into half-inch slices. Spread
shopping tour, look at these new me­
with soft butter and another flavor
spread, and alternate them again, ticulously tailored suits. You will
making stacks ct three-layer slices see them in white or colors, and
in navy and black.
each.
Press the stacks together,
There seems to be no end to the
wrap each in wax paper and place
in icebox to harden the butter. When enchanting fashions that are being
ready to serve, cut crosswise into made of lace. Citing a few of the
thin slices to give the checkerboard newest lace entries, there is the
long evening coat of pastel Alencon
effect.
lace over a matching sheer dress,
Ribban Sandwiches.
Remove the crusts from four also the practical-to-wear daytime
slices of bread, two white and two redingote of fabriclike cotton lace,
whole wheat.
Put them together and lace capelets and stoles that are
with different fillings, wrap in waxed newer than jackets to wear with
paper and chill. Cut down through sheer summery dresses.
the four layers in thin slices to form
To look your radiant best at day­
a ribbon sandwich.
time summer occasions wear a sim­
Try these tricks ple frock of lace in a delectable
very soon, won't color. The two frocks shown in the
> you?
foreground of today's photograph il- ;
You'll receive lustrate this idea. The fact that the
Z. Y
\ ?
end of compli­ skirt of each model is pleated means I
ce
ments on your |
' <
ability to prepare
these tasty and
c-
attractive "bread
delights.” They are pictured at the
top of tiie column.
• • •
Middy-Type Dre ss
If you're weary of serving the
usual type of sandwiches when you
entertain, here are "fillers" that will
bring such phrases as "May I have
your recipe?" from fascinated
guests.
Egg tilling,
4 hard cooked eggs
*4 cu chopped cooked bacon or
Mi cup stuffed olives
Few drops Worcestershire sauce
Cream or salad dressing
Chop eggs, add bacon and Wor­
cestershire sauce.
Add enough
cream or dressing to give a spread­
ing consistency.
Ripe Olive Filling.
Use one cup ripe olives, minced;
one cup finely diced celery; *4 cup
minced nut meats, and salad dress­
ing to taste. Combine olives, celery
and nutmeats and moisten with
dressing, then spread on bread. *
Sandwich Loaf.
Trim crusts from a sandwich loaf
of bread and cut in four lengthwise
slices. Spread each slice with soft­
ened butter. For the three different
fillings necessary, use any good
combinations of flavor and color,
such as minced ham and pickle, a
yellow cheese mixed with finely-
chopped green pepper, chives, pars­
ley or watercress, and chopped to­
matoes and cucumbers, or a tuna
or salmon mixture. Each of these
fillings should be mixed with may­
onnaise or softened butter so that
it spreads easily. The loaf may be
made several hours ahead of time
if wrapped in waxed paper and kept
in a cool place. ~
Prior to serving,
It is iced on top,
sides and ends
with
cream
cheese softened
to spreading con­
sistency with wa­
ter, milk or may­
onnaise. Garnish
with slices of
stuffed olive, sprigs of parsley or
endive. For serving, cut in thick
slices. This loaf will serve 10 to
12 persons.
(Releosed by Western Newspaper Union.)
For you who sew it is easy to keep
in style by using good fabrics and
simple patterns. Just now middy
type two-piece dresses are very
much in the fashion picture. It is
dresses of this sort that require de­
pendable materials. One of the per­
fect "finds” this season in the white
goods collections is serg-a-hed. It
launders beautifully, is amazingly
Inexpensive and is wearable. It is
just such simple frocks as this that
young girls want most this season.
Vegetable Jewelry
Out California way vegetable jew­
elry is quite the rage. CBS Star
Helen Wood strikes a new style note
with a necklace of corn kernels. Al­
most the only item that hasn't as
yet made its appearance on milady's
neck is a string of potatoes. These
necklaces are made of various gaily
colored seeds and pods, with alter­
nate brass beads and coral chips.
Best of all, they're both light on the
neck and pocketbook
that lace and pleats are continuing
to play a charming duet in the new
summer style picture.
The model to the left is a slitti­
ming dress in a sheer la ce. The
bodice has a low V-neck in a flat­
tering line. Shirring at the waistline
gives it easy fullness. The skirt
whittles the figure into slimness with
its stitched pleats.
Imagine this
lovely model in any color you like,
for it is available in all the newest
shades.
To the right in the picture a lace
dress for the fashionwise woman is
shown. It is a type that may be
worn to bridge parties, afternoons
at the club and so on. It is a classic
for the woman who would dress be­
comingly and tastefully. The skirt
is knife pleated. The bodice is de­
tailed with a grosgrain cord bow tie
at the neckline. The dress is made
of a delicate looking lace, softly fem­
inine and very practical.
Centered in the picture is a jacket
dress in lace. The dress with a jack­
et can be worn on formal or less
gala occasions. It is always a wel­
come fashion, especially if it is lace.
This model, in a dainty flower-pat­
terned lace, has a mite of a jacket
entirely scalloped with a tiny col­
lar and puffed sleeves. The cun­
ning jacket is wearable with other
gowns. It would be especially ef­
fective worn with a black net eve­
ning gown or with a flower print
that repeats the jacket color.
(Released by Western Newspaper Union.)
Easy to peel, slice and sec­
tion, Sunkist Oranges are
ideal for fresh summer sal­
ads and desserts.
The trademark on the skin
identifies the finest fruit of
14,000 cooperating Califor­
nia growers. Bat f»rJuitt—
California Fruit Growers Eachango
Paris Fashions Turn
Masculine in Style
New suits in today's Paris fash­
ion parade are finished with mascu­
line precision, but a saving fem­
inine touch is introduced by organdy
blouses with frilled fronts and field
flower bouquets for mannish lapels.
' Closely fitted redingotes in pat­
terned wools and silks, fine-striped
wools and pencil-striped dark fab­
rics are among the collections. One
house features tailored silk suits in
checked surah and double-breasted
models with horizontal stripes.
Loose backs in plain and printed
crepes have full skirts shirred to hip
yokes. Some are trimmed with
linen, while others have linen bo­
leros, with paillettes.
White pique trims frocks and
coats, and sailor hats.
For young girls there are checked
silk dresses to be worn with linen
redingotes and bolero suits of
checked wools embroidered with
white soutache.
Silhouettes reflect the masculine
line above the hips. Shoulders are
natural and waists slim, and slim
hips are emphasized.
Lace-Trimmed Blouses
Worn With Cotton Skirts
From all indications the cotton
evening skirt worn with a lingerie
blouse is going to be a leading sum­
mer fashion. The one liked best is
the full peasant type, made of a
bizarre flower print topped with a
wispy lace-trimmed snowy white
blouse. Very attractive skirts are
being made of gay plaid ginghams,
also of colorful sheer, crinkled cot­
tons. Skirts of cotton lace, with
dark jersey fitted bodices, or long-
torso middies of jersey seem to
please the smart set.
The ’teen
age also has a yen for skirts made
of flowered glazed chintz.
Lower Heels
Good news! It is interesting to
know that shoes are being built for
comfort as well as smartness. The
latest models are made of in­
describably soft leather, and the
heels are much lower
P.H.,
B>44* B»pp»r't
FrL
Great Thoughts
Two Escapes
What makes a great thought is
when a thing is said which reveals
a great number of others, and
which enables us to discover sud­
denly that for which we could not
hope except after long study.—
Montesquieu.
At each minute we are obliterat­
ed by the idea and the sensation
of time. And there are only two
ways of escape from this night­
mare, of forgetting it: pleasure
and work. Pleasure amuses us.
Work fortifies us. Let us choose.
FOR
SAFETY
IN
BAKING—USE
CLABBER
GIRL
BAKING POWDER
YOU
ARE AN
INFLUENTIAL
PERSON
C
The merchant who advertises must treat
you better than the merchant who does
not. He must treat you as though you
were the most influential person in town.
As a matter of cold fact you are. You
hold the destiny of his business in your
hands. He knows it. He shows it. And you
benefit by good service, by courteous treat-
^nent^bygoodvalue—^mdbytower^rice^