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.