Friday, June 13, 1941
SOUTHERN OREGON MINER
Page 3
Hower-Edged Hats, Parasols,
latest Wedding Innovations
By CHERIE XICIIOI AS
cottons or afternoon silks, even on
the hottest days, and will keep you
looking trim and smart through­
out the entire period of ex­
pectancy. The cost will be low.
• • •
Pattern No. »933 Is designed in even
sizes 14 to 42 Size IS. S'j yards »-Inch
material. For this attractive pattern,
send your order to:
SEWING ( IR< I.F. PATTERN DEPT.
149 New Montgomery Ave.
San Francisco
Calif.
Enclose IS cents in coins for
Pattern No........................ Size..............
Name .............................. ..
Address ............... .................. . ................
I------------------------------------------------—---------
Putty will not adhere to wood
surfaces that are not prepared for
it. They must be cleaned of all
old putty and thoroughly soaked
with linseed oil so that they will
not absorb oil from the new putty.
• • •
To avoid smudges on freshly
washed clothes, give clothes-lines
and clothes-pins periodic wash­
ings.
• • •
Lining the basement wall» with
insulating board will help to elim­
inate the dampness usually found
there.
• • •
A piece of bread put into the
pot where cabbage, broccoli, or
other greens are boiling will pre­
vent the disagreeable odor.
• • •
Paint on window panes and
other glass can be removed with
a solution of strong, hot vinegar.
• • •
To broil bacon place the strips
close together on a wire rack over
a drip pan. Use medium heat.
Turn bacon over and drain on un­
glazed paper or on paper towels.
YOIK SUNDAY DINNER
(See Recipe* Below)
ESPECIALLY FOR DAD
THIS WEEK'S MENU
Sunday, June the fifteenth, it the
day you want to especially prepare
DAD's fuvorlte foods—tor it'» Fa-
ther'» duy- and don’t forget it The
favorite of all men 1» a good tasty
meat pie—»O the suggestion for the
n>uln course is a delicious individual
meut pic. Dad doesn't like to bottier
much with side dishes of salad, so
place his salud
right on the plate
with the rest of
the meal. He
likes a cole slaw
stuffed tomato.
Buttered carrots
and peas are the
vegetables. Because he is so fond
of blueberries, it's blueberry muf­
fins to go with the meal, and blue­
berry Ice cream cake for dessert.
This week’s menu Is properly bal­
anced for nutritional value. It sup­
plies:
The appetizer:
Carbohydrates,
minerals, Vitamins A, B, C, and G.
Tile Meut: Proteins, phosphorus,
Vitamins B, B-l; fats, carbohydrates
In crust
The Vcgctablcs: Minerals. Carbo­
hydrates, Vitamins A. B. C, and G.
Muffins and butter: Vitamins A,
B. C. and G, mlnerals, carbohy-
drates.
Salad: Minerals. Vitamins A. B,
C. and G. carbohydrates and fats.
Dessert: Carbohydrates, minerals,
fats. Vitamins A. B, C, D, and G.
To Serve (J You Need:
1 can apricot, nectar
1 can pineapple juice
2 lbs. lamb shoulder
2 bunches carrots
1 No. 2 can peas
fl tomatoes
1 small hedd cabbage
2 pints blueberries
1 pint ice cream
(Balance of materials among sta­
ples *
‘Individual Lamb Pies.
2 lbs. shoulder of lamb
2 small onions
3 tablespoons flour
IV* teaspoons salt
2’ y cups milk
Butter Pastry
Trim tiie lamb, cut in small cubes
and brown in a hot frying pan. Add
the chopped onion and cook until
light brown, stirring constantly. Add
the flour and salt and mix well. Stir
in the milk gradually. Cover and
cook over low heat for about 45 min­
utes or until the lamb is tender. Roll
out pastry and place in individual
pie tins or cut in six flve-inch
rounds and place in large cupcake
pans. Fill with
the lamb mixture
and brush
the
rims of the pas­
try with milk.
Top each pie with
another round of
pastry. Crimp the
edges and cut
slits in the top tor the steam to es­
cape through. Brush each pie with
milk or cream. Bake in a 425-dc-
gree F. oven for 25 to 30 minutes or
until lite crust is evenly browned.
Lift gently from the pan and serve.
LYNN HAYS:
Dad’s day might be the one
day when Dad would really like
to try his hand in the kitchen.
How about some feathery light
biscuits to go with dinner
They're an easy trick if you just
put out the ingredients for Dad,
along with one of those big bowls
and a spoon. Now sift 2 cups of
flour, 2 teaspoons of baking pow­
der, and
teaspoon of salt. Cut
In 4 tablespoons of shortening,
and then add about % of a cup of
milk gradually. Stir until a soft
dough is formed, not too long,
though, or the biscuits will be
tough.
Turn the dough on a
slightly floured board, pat to a
H-Inch thickness, and cut with a
floured biscuit cutter. Pop them
into a hot oven (450 degrees) on
an ungreased baking sheet for 10-
1S minutes. Dad will probably
like th» large biscuits, so better
give him the large cutter. The
recipe will make about 12 bis­
cuits of that size, or 18 of the
smaller ones. Can’t you just see
him beaming over a plate of hot,
flaky biscuits he made all by
himself?
Chilled Mixed Fruit Juices
•Individual Lamb Pies
Buttered Carrots and Peas
•Blueberry Muffins
Butter
Tomato and Cole Slaw Salad
French Dressing
•Blueberry Ice Cream Cake
Beverage
•Recipes given.
Butler Pastry.
1% cups flour
H teaspoon salt
H teaspoon baking powder
% cup butter
3 to 5 tablespoons milk
Mix and sift the flour, salt and
baking powder. Cut in the butter
with two knives or rub in with the
fingertips. Add milk slowly, tossing
the mixture together lightly and use
only enough milk to hold the Ingre­
dients together.
PROSPECTIVE brides and bnde-
* grooms usually plan the floral
color schemes for the wedding party
together, since the groom is respon­
sible for the bouquets carried by
the bride and her attendants.
Fashions in fresh flower arrange­
•Blueberry Muffins.
ment* promise brides of summer
2 cups sifted flour
1D41 the utmost in beauty. White iris
4 teaspoons baking powder
combined with white galdioli in a
2 tablespoons sugar
bridal bouquet tied with lace will be
H teaspoon salt
a favorite for the early summer
2 eggs, beaten
wedding and orchids, lilies, roses,
1H cups milk
stock and sweet peas in modern or
3 tablespoons melted butter
old-fashioned bouquets will be in de­
1 cup blueberries.
mand for bridal parties throughout
Sift dry ingredients together. I the summer.
Combine eggs, milk and shortening
Whether a wedding emulates one
and add to dry ingredients, stirring of the periods of past history or
only until moistened. Fold in blue­ anticipates next year's sidles, there
berries. Pour into greased muffin are enchanting headdresses and
pans and bake in moderately hot bouquets that any bride will de­
oven (425 degrees F.) for 25 min­ light in selecting. Corsages of lilies,
utes. Makes 18 muffins.
fragrant carnations and roses with
rose geranium leaves as a back­
•Blueberry Ice Cream Cake.
ground are quaint looking. Carna­
*■« cup butter
tions. used in modern scroll arrange­
Vs cup sugar
ments, make a bouquet that even
1 egg
the most budget-minded bride can
1 cup flour
afford.
W teaspoon salt
11A teu spoons baking powder
Huge arm bouquets of fragrant
Vs cup milk
stock and snapdragons are lovely
Mi teaspoon vanilla
for both the bride and her attend­
m cups blueberries
ants in a garden wedding, and
Vanilla ice cream
these same flowers may be used to
Cream the butter, add the sugar fashion crown-like bonnets. Gladi­
gradually and cream thoroughly. | oli blossoms are another favorite
Add the egg und beat well. Mix flower choice for outdoor weddings.
and sift the flour, salt and baking These flowers in white would be
powder and add to the first mixture lovely for the bride, while deep
alternately with the milk. Add the shades of tangerine and fuchsia or
vanilla and pour into a buttered the more delicate coral pink will
cake pan about 8 inches square. I blend beautifully with summer pas­
Sprinkle blueberries gver the batter tels.
Flowers sure to bring ohs and ahs
and bake in 375 degree F. oven for
30 minutes. Cut in squares and serve of admiration are parasols of deli­
Carried
warm with ice cream and warm cately colored sweetpeas.
in a garden wedding, tiny nosegays
blueberry sauce.
of the same flowers should be re­
Blueberry Sauce.
served for the bridemaids. Bonnets
Ik cup sugar
of blossoms are new, too. Carna­
1 Mi tablespoons flour
Mi teaspoon salt
cup water
1 cup blueberries
1 tablespoon lemon juice
2 teaspoons butter
Mix the sugar, flour and salt in a
saucepan, and add water and blue­
berries. Cook over low heat, stir­
ring constantly until thickened. Stir
in lemon juice and butter.
White With Color
SERVING HINTS:
Place individual pies right on
the serving plate. The tomato
cole slaw salads may be arranged
on lettuce leaves on a platter and
each person can serve himself from
this platter. Peas and carrots al­
ways offer a good color combina­
tion. Arrange them in a bowl tossed
together or separately arranged with
carrots in the center and peas sur-1
rounding the carrots.
The dessert had better be served
in a rather deep dessert dish. Place,
a square of cake
in each dish, then
top with a ball of
ice cream. Over
all pour the rich
looking blueberry
sauce.
Prepare
this dessert just
before it is to be
served The whole family will love it.
(Released by Western Newspaper Union.)
IF YOU’RE expecting a baby,
* make all your summer outfits
with this one easy pattern, includ­
ing adjustable dress, and collar­
less jacket fulled onto a shallow
yoke. It will be so cool in soft
strong
BltAKFASV
soys FRED- RIVETT
Service Station Manager
A big bowlful of Kellogg’s Com
Flakes with some fruit and lots of
milk and sugar.
FOOD ENERGY!
VITAMINS!
plus the famous flavor of
Kellogg's Corn Flakes that tastes
so good it sharpens your appetite,
makes you erant to eat.
Copr
IMI
K.tl,« Compp.x
(Released by Western Newspaper Union.)
New Problems
Alluring Veils
The National Geographic Society
says the women of America wear
more veils than the women of
Turkey. Easy to believe if you notice
the clouds of veiling—pink, white,
red, green, black and brown—which
will continue to soften the fashion
scene, right through summer.
The newest use for veils is to tie
them about the crowns on big­
brimmed hats and let them drip
down the back.
Big brims are really big this sea­
son, up to nine inches. Usually soft,
not stiff, in outline—made of rippled
black organza, champagne-colored
straw, chicken wire white straw,
and shirred red felt.
I
Apply in Life
You can never plan the future
To live is not to learn, but to
by the past.—Burke.
| apply.—Legouve.
BIG 11-OUNCE
BOTTLE OF
ru
i>
HINDS
HONEY & ALMOND CREAM /
Regular >1 size
limited time only — /
I
Telltale Sleeves
Sleeves are telltales this season.
So complete has been the change in
sleeve treatments that they definitely
tell the newness of your dress, your
coat or blouse. The new silhouette
is achieved through deep armholes
and smooth shoulders.
In softly styled dresses of sum­
mery silks and cottons the latest
news is short sleeves, mere shoulder
caps in many instances. In sleeves
that are longer there's fullness below
the elbow.
USE OF LEFTOVERS:
Here’s what to do with that bowl
of leftover vegetables. Say you have
peas, carrots and mashed potatoes.
This a fine combination for Vegeta­
ble Puffs. Mix 1 cup leftover mashed
potatoes with 2 eggs, 3 tablespoons
milk, 1 teaspoon baking powder, lVb
cups peas, carrots, mashed, *4 cup
flour and 1 tablespoon chopped pars­
ley. Mix thoroughly together and
drop by teaspoons into hot deep fat
—350 degrees F. Cook until brown.
Drain on absorbent paper. Makes 8
tion petals fashion them, with wide
brims of flattering tulle. A Mary-
Queen-of-Scots bonnet might have
the heart-shaped brim outlined with
tiny sweetheart roses.
Garlands, rather than bouquets of
white blossoms, are another new
note in bridal flowers.
Painted
daisies, cornflowers, blue iris or
bright pink carnations make en­
chanting garlands for the attend­
ants.
The bride who wears her going-
away frock for the ceremony may
prefer a corsage to a hand bouquet.
Orchids, gardenias and sweetpeas In
modern scroll arrangement give a
luxurious note to an otherwise sim­
ple costume
Tailored corsages,
tied with bows of green leaves, are
still another innovation for the in­
formal wedding. Since the bride's
mother shares the limelight with the
wedding party, her flowers are im­
portant The flattery of deep blue
iris would be lovely with any soft-
toned frock.
As effective as heirloom lace is
the scalloped, hand-patterned lace
fabric used for the youthful bridal
dress pictured. Style-important fea­
tures in the gown pictured are the
flattering round neck; the full puffed
sleeves; the quaint, fitted bodice
that buttons down the front, empha­
sizing a snug waistline; and the full
skirt. The dress has a long train,
and because it is so beautifully pat­
terned. the veil is a short one. edged
with a band of the same lace as
that in the skirt. The bride's bou­
quet is of roses and white snap­
dragons.
Delicate pink sweetheart roses,
worn as a corsage, are matched by
wee roses.
Outlining the Mary-
Queen-of-Scots bonnet worn by the
bride's attendant. The pale pink of
the blossoms contrasts beautifully
with the deep periwinkle blue of
her chiffon frock.
Color on Color
White with a splash of daring
color is an important style message
for summer. The white flannel out­
fit here pictured tallies perfectly
with this idea. The white skirt has
a red and white polka dot blouse,
topped with a white flannel jacket,
belted at the waistline. White pig­
skin bag, doeskin gloves and chic
white hat complete the ensemble.
Very new is the color-on-color
treatment that designers are carry­
ing out in summer sheers. The new
nylon
sheers,
especially,
lend
themselves to this technique in that
they are thin almost to the point of
transparency. Black over pink 1» a
favorite combination, navy over red
1» effective, and orchid over pink or
light blue is lovely for evening.
HIGH PRICES
Do Not Go WITH ADVERTISING
Advertising and high prices do not go together at all.
They are extremely Incompatible to each other. It Is
only the product which Is unadvertised, which
has no established market, that costs more than you
Can afford to pby.
Whenever you go Into a store and buy an Item of ad­
vertised merchandise, It doesn't make any difference
what, you are getting more for your money—more In
quality and service—than you would get If you spent the
same amount for something which was not advertised.