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About Southern Oregon miner. (Ashland, Or.) 1935-1946 | View Entire Issue (Aug. 22, 1941)
Friday, August 22, 1941 SOUTHERN OREGON MINER Page 3 Fall Social Calendar Demands Smart Clothes for the Matron By CHERIE NICHOLAS covering and no sleeves. Belt ties behind so that it may be smoothly adjusted to the figure. Notice the soft fulness let into the bodice, and the full skirt—both flattering for girls of the six to fourteen year age. • • • Pattern No 8079 Is in sizes 8 to 14 years. Size 8 requires 2'4 yards 38-lneb fabrto without nap 2% yards of 1'4 inch bias fold for binding necklines and scalloped sleeve edges. For this attractive pattern, send your order to: SEWING CIRCLE PATTERN DEPT. 149 New Montgomery Street San Francisco Calif. Enclose 15 cento to coins tor Pattern No............... ......... Size.............. Name.......................... ........................ . Address....................................................... III• KE'H TO SHORTCAKE TIME WITH ('HEIlltlEN BRIGHT (See Recipes Below) One teaspoon of cornstarch add ed to each cup of sugar used in making fudge will make it smooth and creamy with little beating. HEM Mi It Y DENHERT« Bring the tartness and sweetness of fruit Into play wlUi fresh, crumbly cake, top with a dash of whipped cream and you have summer's an swer to a delectable dessert. Garden-fresh berries peeking out from qnder their grern foliage or fruit hanging henvy and ripe on richly laden branches deserve your best atten tion for they'll do mighty nice things by your meals Since must of the fruits need no cooking you are doubly sure of getting the full quota of minerals and vitamins which they have to give. Cherries bright and red make a tart and colorful dessert which you'll enjoy serving. If using the fresh ones pit and sugar them before us ing. When I asked my mother how she made her extra delicious shortcakes, she replied, “There’« nothing to it, my dear; just biscuit dough—but make the dough short and Uie fruit ■weetl" This tip is a good one. I hope you'll follow it when trying; Old-Fashioned Shortcake. 1 cups flour 1 teaspoons baking powder *4 teaspoon salt H cup shortening (8 tablespoons) H cup milk Sift flour, measure, add baking powder and salt, sift again. Work In shortening until mas« resembles coarse meal. (If you want to, add a tablespoon of sugar and an egg and count the egg as part of your liq uid.) Now, add enough milk to make a soft dough, one which you can barely handle. Turn onto lightly floured board, knead a few seconds, divide In half. Pat one half about one-fourth Inch thick into deep but tered 9-inch cake pan. Butter top and pat second portion of dough In layer over first. Brush on softened butter and bake about 20 minutes in hot oven (450 degrees F) When baked, pull layers apart, spread sug ared fruit on bottom layer, stack second one. crust-side down, on this, cover with more fruit, then will) whip;>ed cream and a garnish of fruit! Variations from the original type of shortcake which we all know so well are much in order. Some peo- pie prefer a sponge cake base rather than a bis cuit dough and for a real individ ual treatment of this type, you might like to try one with a custard Alling for cool deliciousness, Since it is a trifle more elaborate than shortcake, this Cherry Sponge Cus tard Shortcake is idea) as a dessert for company. You'll need this sponge cake as a base: Hot Water Sponge Cake. 4 egg yolks 1*4 cups sugar *4 cup boiling water 1 '4 cups cake flour *4 teaspoon salt 1 teaspoon baking powder 1 teaspoon lemon or vanilla extract 4 stiffly beaten egg whites Beat egg yolks until very thick; gradually add sugar and continue beating. Add water, mix well, add (lour sifted with baking powder. Mix until smooth, add flavoring. Fold in egg whites. Bake in ungreased pan. LYNN SAYS: Though dessert problems are easily solved by berries, be sure that they get the greatest care before reaching the table. Ber ries should appear clean and fresh, be full and plump and have a bright solid color. When they are over-ripe they look dull and often stain the container. Don’t wash berries until ready to use them since damp ber ries mold very quickly. The best method for washing Is doing a few at a time in a bowl, lifting them out into another bowl while the hands are used as a sieve. When the berries are clean let them drain in a strainer or col ander. Cold Meat Platter Devilled Egg« Sliced Cucumbers Tomatoes Celery Curls •Asparagus with Browned Butter And Crumb Sauce Beverage Bread and Butter Cherry Sponge Custard Shortcake •Recipe Given - either Mary Ann or cup cake tin« In slow oven 45 minutes. Cool be- fore filling. Cream CuMtard Filling. % cup sugar *4 cup flour teaspoon salt 2 eggs 2 cups milk, scalded 1 teaspoon vanilla Combine dry ingredients with slightly beaten egg yolks; stir in enough hot milk to make a thin paste. Then add paste to remain ing milk and cook over boiling wa ter 5 minutes, stirring constantly. Cook 10 minutes longer. Cool and add vanilla If you top with fresh cherries be sure they're sweet enough. Then gar nish with whipped cream. Frozen berries need only be thawed and more sugar added if required, If you want to make a sponge cake base and use just berries, then plan a lovely sur prise so no one will even suspect they're getting a berry dessert. Make a sponge cake using ■ reg ular 0 or 10 inch cake pan. When the cake Is still warm cut a round circle in the middle of the cake Lift about an inch from the edge this out carefully keeping it whole Into the hollow put in sugared ber ries or peaches or bananas mixed with sweetened whipped cream. Re place the cake top, wrap carefully in a slightly damp towel and chill for 3 to 4 hours. Garnish before serving with whipped cream or sprinkle with powdered sugar. They’ll come back often for this one. For luscious, shortcake puddings, there's nothing like a juicy cobbler. Here's a recipe made for large quantity, excellent if you're plan ning a church supper: Cobbler. (Cherry, Blueberry or Peach) S quarts fruit 2 quarts juice Biscuit dough 5 cups sugar with cherries or berries 2*4 cups sugar with peaches Pour fruit and juice into square cake pans. Add sugar and mix lightly. Cover with biscuit dough (approximately Vi-inch thick) made in proportions of 1*4 quarts flour. 2Vi cups milk, 1 tablespoon salt, 4 tablespoons baking powder and H cup shortening. Bake in a hot oven, 400 degrees F., from 30 to 40 min utes. Serve hot with cream. A light, casy-to-make dessert is the best one with which to bring a hearty supper to a close. With raspberries at their brightest and juiciest, this combination with a gra ham cracker crust and frothy me ringue will really be hard to resist. Red Raspberry Fluffs. (Serves 6-8) Mix and press in a square pan: 1H cups rolled graham crackers, V< cup melted butter. 2 tablespoons sugar, and a dash of cinnamon. Cov er that with a meringue made of 4 egg whites stiffly beaten and H cup of sugar folded in the whites care fully. Bake this in a slow (300 degrees) oven for 20 minutes. Cool. Spread with 2 cups of sweetened red rasp berries and whipped cream. •Asparagus With Browned Butter And Crumb Sauce. Asparagus, tender and green, should be cooked gently so ar not to lose its color. It cooks quicker when stalks are tied in bunches. Stand them up in boiling water in a deep narrow pan. The steam will cook the tips while the water bub bles around the stalks. Instead of serving plain butter, try browning it for a change, season ing it and then adding a teaspoonful of fine bread crumbs. Have this piping hot and pour it over the as paragus just before serving. (Released by Western Newspaper Union.) • a a If stove polish is moistened with vinegar instead of water the stove will have a brighter polish. • • • Keep all cleaning rags that have been treated with oil in a covered container before putting away in closets. If this is done, fires may be avoided. • on If metal tops come off of shoe strings dip them in mucilage. This will stiffen the ends and make it easy to put them through eyelets. e e e "rilE time is not too far * away now when you daughters of the household will ert gage in the exciting experience of getting off to school in the fall, with a wardrobe tuned to your exact needs and whims. Only please remember you are not the only heroines holding the spotlight in fashion realms. You have rivals, yes indeed! We are not telling who but here is a tip. Keep an eye on modern moth ers. matrons and women in general, who are so importantly carrying on In club work and in social activities that tend to “keep the home flres burning" while college faring daugh ters are away from home. Fashion is catering to the costume needs of women with whom “life begins at forty.” With unbounded zest and enthusiasm inspired by an ever-increasing appreciation of the tremendous influence smart clothes have, they are achieving new chic and poise. It's no secret or myth or fairy tale that women who "go places" and "do things" in this busy world of ours have gone utterly modern in matter of dressing glam orously. So look to your laurels Miss Teen-age, Miss Debutante and Miss College girl, you will have to step lively to keep up with queen mother's fashion pace! One of the fashion gestures that will serve mothers and matrons well who happen to be limited to a re stricted budget, is to select a simple basic dress, smart in lines, made of good material and styled with the thought of complementing this one gown with flattering interchangeable accessories These have a magic way of glorifying their appearance Chic jewelry, feminizing and lovely lingerie neckwear touches, can do wonders in transforming the entire aspect of your costume. And don't forget flowers! Be sure to wear flow ers for that refreshing accent of youthful charm that is always so endearing. To the right in the illustration A GOOD frock to make in hot "somebody's mother’’ presents a ** weather, because it is such a lovely “picture” as she graciously simple pattern, a good frock to presides at the initial autumn meet wear in hot weather because it ing of her favorite club. She is can be made with just a shoulder clad in the simplest sort of a gown made of fine sheer black wool to which frilly white lingerie accent lends endless charm. In the lovely quaint Victorian bouquet of carna tions. violets and stephanotis which she carries so caressingly in her lovely hands, one immediately senses the gallantry of friend hus band or a devoted son who, per haps being out of town, wired to the nearest florist for the prettiest bouquet fancy might picture. Just as an afterthought this dainty bou quet may be a tribute of admiration to their leader from various club members. The lady seated goes in for ultra modern fashion as you can readily see in her swank gown of hand some black wool ribbed crepe. This together with her chic English sailor so piquantly veiled, goes to show how very smartly one can dress in all-black. Notice the low-cut V-neck- line, a stylizing detail that was pop ular this summer and will continue good form right through the fall. The patriotic corsage she is wearing is of blue cornflowers, fragrant red roses and white carnation petals. Glittering satin is scheduled for a big play this fall. A satin dress is a good “buy" for it not only gives marvelous wear, but it has that air of dressiness that tunes in with so cial environs. The lady in the top oval has on a satin frock which is intriguingly shirred about bodice and sleeves. She wears a tiara of sal mon pink gladiolas. Evidently the lady in the oval below to the right has a yen for pastel colorings. Her eyelet-embroidered dress in soft blue Struggle for Light crepe is really lovely. She adds to We forget that the human spirit, the glamour by dramatizing her well-groomed hair with a cluster of the spirit of goodness and truth in the world, is still only an infant rosebuds and hyacinths. If dried fruits become undesir ably dry due to improper storage, they may be restored to packing house freshness by steaming in a colander or coarse meshed sieve for about 15 minutes. crying in the night, and that the struggle with darkness is as yet mostly an unequal struggle.—Jan Christian Smuts. (Released by Western Newspaper Union.) Jeweled Bow Knots Rich Browns for New Autumn Wear Thera is considerable emphasis on handsome browns for fall. The dresses in initial showings are most ly of rayon crepes and jerseys. These are simply styled so far as "lines" are concerned but have in teresting surface‘treatment in stitch ing, self-fabric appliques and quilted decoration. The dressier afternoon models of ten combine fabric with lace dyed to match or with velvet or satin. In keeping with the trend to browns, ic/rhes of embroidery ap pear in bronze sequins and metal threads, also favor is expressed for mink fur. Milliners are making up smart little mink hats with match ing neckpieces. . There is going to be a big play made on unique buttons and jewel fastenings of every description this fall and winter. Note the tailored jacket of chalk white crepe shown here. Its sleeves, yoke and front panel are cut in one, a character istic feature of the newer fashions. The five crystal and enamel bow- knot fastenings herald intriguing gadgets to be used like buttons. Fringed dinner gowns appear in scores of individual treatments. Aft ernoon dresses too take on accents of fringe. The originality and ver satility expressed in trimming with fringe is most interesting. There is every sort of arrange ment from narrow fringe placed row and row in tiers covering the entire skirt to long swinging panels of fringe extending In one continuous line from waist to hem. Fringe also is worked in interlaced manner to give the new drop-shoulder line and to form pockets and girdle effect« with long streamihg end« to add grace. 1 Generations. Fringes Take On New Importance in Style 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 ARE AN INFLUENTIAL PERSON hold the destiny of his business in your hands. He knows it. He shows it. And you benefit by good service, by courteous treat ment, by good value—and by lower prices.