Friday, September 12, 1941
SOUTHERN OREGON MINER
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Paqe 3
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Handsome Wools Are New Style
For Town, Travel and School
CkatnKeAA.
ByCHEKIE NICHOLAS
ure! The basque silhouette is en­
tirely new, different, quaint.
Another feature of the basque
fashion which you’ll appreciate is
that it may be as brilliant in color­
ing and trimming as you care to
make it. Pattern No. 1447-B is
one you may make up in a bright
plaid, a sprigged challis, a vivid
tone in plain material. Then add
the true peasant touches in the
braid around the neckline and
around the top of the hem.
•
•
•
Barbara Bell Pattern No 1447 B la (to-
signed for size* 11, 13, 13, 17 and 19. Cor­
responding bust measurements 29. 31, 33,
33 and 37. Size 13 (31) require* 3-1» yards
36-inch fabric without nap. Send your
order to:
SEWING CIRCLE PATTERN DEPT.
11» New Montgomery Street
San Francisco
Calif.
Enclose 13 cents for each pattern.
Pattern No........................ Size..........
Name ................................................ .
MAKE THE MONT OE YOLK LEFTOVERS!
Address ............... ........................ . ...........
(See Recipes Below*
TRIMMED TO TEMPT . . .
Leftovers on purpose! There sre
so many delicious wuys of using left­
overs. why not call them “planned
ahead»”? Casseroles, meat loaves,
salads, soups and
so on will do
much to turn the
tag ends of day-
before • yester­
day’s dinner into
mealtime “come-
ons.”
The trick Is not
to serve the same
old hash or stew
in the same old way. but to give left­
over foods fresh faces with fresh
recipes. Like many thrifty home­
makers, you. too, can discover the
economy, both In time and money,
of buying and preparing a large
roast, or more than enough vegeta­
bles. with leftovers in mind.
You can't always make mealtime
foods come out even. So. let's be
practical about the situation. If you
serve roast chicken or baked salmon
for Sunday dinner, plan to do all
sorts of things with the leftover por­
tions for weekday meals.
Here's a roil call of leftovers and
how to fix them—proof that "day-
after*' foods cun be not only good,
but delicious!
Hummer Meal Pie.
(Serves 0)
2 pounds beef neck or lhank
or
24 cups leftover meat, cubed
3 tablespoons flour
2 tablespoons lard
1 small onion, sliced
1 green pepper, chopped
1 cup carrot slices
Sliced mushrooms
Salt and pepper
Have the beef neck or shank cut
into 1-lnch cubes Dredge In flour,
seasoned with salt and pepper.
Brown meat In hot lard with onion
and green pepper. Cover with hot
water and let simmer 1 hour, with
kettle tightly covered. Transfer to
baking dish, add carrots and mush­
rooms. Thicken meat liquid, pour
over meat and vegetables. Cook in
moderate oven (330 degrees) about
40 minutes, then pipe a border of
mashed potatoes around the edge,
and bake till potatoes brown.
‘Salmon a la King.
4 tablespoons butter
4*4 tablespoons flour
m cups milk
H pimiento
H small green pepper
2 cups flaked salmon
2 egg yolks
H cup mayonnaise
Salt and pepper to taste
Melt the butter, blend in flour, add
the milk and cook slowly, stirring
constantly
until
thickened
and
smooth. Add green pepper and pimi­
ento cut into strips.
Add flaked
salmon. When hot, add egg yolks
which have been beaten, cook a mo­
ment, then fold in mayonnaise and
seasonings. Heat again and blend
thoroughly. Serve this mixture in
the center of a rice ring which has
been turned out on a serving plat­
ter or chop plute. Garnish with the
buttered peas and sprinkle with
paprika.
LYNN SAYS:
When brown sugar hardens go
that it cannot be measured ac­
curately, spread it in a shallow
pan and heat it slowly in a 275-
degree F. oven. If loo high a heat
is used, the sugar caramelizes.
Stir and mash it with a fork.
Only enough sugar to be used at
one time should be softened, as it
hardens again as soon as it is
cold.
To sour one cup of milk, put
one tablespoon of vinegar in a
cup and fill the cup with sweet
milk. Stir well.
To clean silverware, mix one
tablespoon soda and one table­
spoon salt with ona quart of wa­
ter. Boil the silverware in this in
an aluminum kettle until the tar­
nish is removed. Rinse and rub
dry.
Give the baby his cod liver oil
in the bath tub to avoid the brown
stains on blankets and clotties
that are so hard to remove.
THIN WEEK'H MENU
‘Salmon a la Ring
Buttered Peas
Head Lettuce Salad
French Dressing
Apple Tarts. Cream
Beverage
• Recipe given
Rice Ring.
Cook 1 cup of rice in 8 cups of
boiling salted water. Cook rice un­
til tender and fluffy. Remove from
boiling water and rinse well with
cold water. Drain thoroughly.
1 cup parsley, chopped flne
1 onion
H green pepper
1 cup whole milk
2 tableipoon» any well-flavored
cheese
4 eggs
Salt and pepper to taste
Beat egg yolks until thick, then
add the milk, rice and other Ingre­
dients.
Fold in
stiffly beaten egg
whites last. Pour
Into a well-
greased ring
mold S e t 1 n
a pan of hot wa­
ter
and
bake
from 30 to 40
minutes in a 350
to 375-degree F.
oven. Or you may want to add left­
over meat or flsh to your rice foun­
dations. Try one or all—you'll find
the combinations tempting.
Romantic Meat Pie.
(Serves 0)
A very nutritious kind of pie is this
one, with crescent biscuits riding a
sea of meat, vegetables and gravy.
And It's an excellent way to serve
left-over meat. Almost any of the
thrift cuts can be/used You'll need:
4 tablespoons fat
3 tablespoons chopped onion
2 tablespoons green pepper
H cup diced celery
1 cup diced cooked meat
4 tablespoons flour
2 cups milk or meat stock
H cup diced cooked carrots
Slowly brown onions, pepper, cel­
ery and cooked meat in cooking fat,
stirring often Add flour slowly,
stirring constantly until brown.
Add remaining ingredients. Heat
thoroughly. Pour into well-greased
baking dish and cover with baking
powder biscuits which have been cut
In crescent shapes. Bake in a hot
oven (450 degrees F.) about 15 min­
utes. or until biscuits are browned.
Why not try this sweet potato left­
over which is sure to be a hit with
either flsh, fowl
or meat:
Mash
the potatoes and
shape into tfc-ineb
cakes.
Sprinkle
with flour and
brown quickly in
hot
fat.
Then
serve.
Sure, it's a big
problem to figure
ways of using assorted flakes and
bits of yesterday's meal. But, don't
eye them coldly—show them the
heat again. Your family will love
you for it!
Ham Souffle.
2 cups scalded milk
3 tablespoons butter or other fat
3 tablespoons flour
H cup bread crumbs
*4 teaspoon salt
Buttered bread crumbs
2 cups ground cooked ham
3 eggs
Grated cheese
Make a cream sauce of milk, fat,
flour and salt. Add bread crumbs
and cook 3 minutes. Add ham and
egg yolks and carefully fold in
whites beaten until stiff. Turn into
well-greased baking pan or casse­
role, spread top with buttered
crumbs and sprinkle with grated
cheese. Bake about 30 minutes in
moderate oven (350 degrees F.).
Serve at once.
Meals that follow holiday feasts
can be made beguiling by clever use
of foods left from the feasts them­
selves.
Salvage leftovers from the relish
tray, grind or chop them, moisten
with a little salad dressing and out
comes a brand new sandwich Aller.
Spread some between hot toasted
rolls or bread slices at snack time.
(Released by Western Newspaper Union.)
/I "HONEY" of a jacket suit
in deep honey-colored wool
is pictured at right above. The
round yoke of the dress ties in
a bow under the chin. The all-
over embroidered or braided
effect is Important news forfall.
This jacket subscribes to the new
technique in an all-over embroider­
ing.
in matching honey-colored
yarn. Brass buttons artfully blend to
the color scheme. The modish off-
face tailored brown felt hat has a
corded brim.
Perfect for fall travels is the sim­
ple slim black wool dress topped by
a plaid jacket in red. black and
white as pictured to the right. We
have never seen such gorgeous
plaids as those out this season. The
fashion edict is "plaids for every­
thing." skirts, blouses, jackets,
suits. Dresses also have plaid ac­
cessories with monotone costumes.
Interesting clips fasten it. in line
with the sentiment that prevails for
spectacular buttons and gadget­
clips of all sorts. The dashing up-
swept hat of black felt has a color­
ful pheasant feather.
Soft two-toned wool makes the
goodlooking dress to the left. Here
is a model to delight any career
girl. It is destined to be a campus
favorite too. It flaunts several out­
standing fashion trends that college
girls adore. Huge patch pockets as
shown, register in the list. Then
there are the simple straight
sleeves. The belt is studded with
simple nailheads and there are
more nailheads being used this sea­
son than you can count. Watch nail­
heads! Silver buttons fasten it and
the big emphasis is on buttons for
fall. Note the pheasant feather on
the hat! Hats are being be-feath-
ered as they have not been for years
and years past
Speaking in general, there is lots of
Jersey being used for everything,
from jerkins to hats, daytime
dresses and formal evening modes.
Designers are trimming silks and
wools with velvet also a vast amount
of fringe is being used in versatile
ways. Buttons are spectacular and
look like handsome jewels. Leather
trims abound on sports and travel
togs.
Take a look at 1941 autumn fash­
ion showings and you will find a new
high in costume design. The play
made on colors this season is sim-
ply fascinating and the big news is
rich quality-kind materials, espe­
cially the new wool weaves that
glorify the entire fashion picture.
Most of all, there is that indescrib-
ale something about the new coats,
suits and dresses, that is surpass­
ingly goodlooking and assuring to
women who dress with discriminat­
ing taste.
Seeing a prevue of fashions as re­
cently staged by The Style Creators
of Chicago, one is especially im­
pressed with the exquisite finesse
and workmanship. And the lavish
yet subtle use of intriguing surface
decoration that marked the styling
of the hundred or more coats,
dresses and ensembles presented
at this gala occasion, by exhibiting
members of this noteworthy organ­
ization. The foursome of fashions
shown here were especially select­
ed from this galaxy of smart fall
costumes, selected because of their
adaptability for smart town, travel,
school and office wear.
You will be wanting a tweed cos­
tume suit, of course. If it has a
full-length topcoat, as pictured to
the left at the top in the group and it
will prove a many-purpose outfit
that will give you infinite wear. The
new raglan shoulder and above-the-
waist bulkiness is well portrayed in
this toast brown rough tweed. The
long coat is closed with large wood­
en buttons and belted in crushed
brown kidskin. The dress beneath
has a silk crepe top with draped
neckline, interesting pockets and a
gold clip.
(Released by Western Newspaper Union.)
' Feathersand Veilings
Popular for Fall Hats
You will be in fashion whether
you wear a very large hat or a pro­
vocative
little
confection
that
plunges forward in a saucy tilt The
little hat is keeping veils in the pic­
ture. The newest arrangement call-
! ing for veils that mau at the back
so as to accent the new back-cov-
j erage treatments.
Most of the little hats have snoods
to get that back-coverage look that
milliners tell us is such an impor­
tant style feature. If not snoods,
then some other novelty that con­
ceals the hair at the back. Larger
brims are also shaped downward or
curtained with ribbons so as to
achieve the back-coverage look.
It is a season for fine feathers of
every description.
Entire feather
hats will be worn and on most of
the felts gay quills and pheasant
feathers flaunt their bright colors.
‘Little Black Dress’
Is Still One Favorite
Your lipstick worn at your lapel!
Here it Is, swinging from a bar-pin
on this perfect date dress for the
teen age. No more rummaging
about in yojir purse when you have
that impulse to wield woman’s most
effective weapon.
This adorable
dress with the lipstick gadget at­
tached is in deep peacock blue vel­
veteen, with bright wool embroid­
ery, accenting the square neckline.
The dressy afternoon black dress
will be repeating its triumphs all
over again this fall. Very charm­
ing types are fringe-trimmed. Oth­
ers have wide bands of velvet as
trimming. Then again very ultra
types are made of flne fabric cut
along the newest dolman-sleeve,
loose-fitting blouse lines. They are
classics in simplicity.
The dressier blacks are enhanced
with lace trims or with jet embroid­
ery. However be the styling dressy
or conservatively practical, the big
news is that black remains stead­
fastly in the new autumn style pic­
ture.
A NEW-FOUND smartness for
**junior girls is presented in
this basque dress. Gay with the
colorful charm of the old-world
peasant frock, this youthful style
provides a refreshing fashion
change which you, too, will find
becoming.
Learn for yourself,
when you make this easy-to-sew
frock, what a curving basque bod­
ice, a low square neckline, a taut
wide waistband and a swirling
skirt will do for the feminine flg-
// Jacobs Protested—
Abrams Had a Remedy
No wonder Clabber Girl is the ’
baking day favorite in millions
of homes . . . the enthusiastic
choice of millions of women,
women who are proud of their
baking, proud of their thrift.
Order a can of Clabber Girl
from your grocer today. You
will be amazed when he tells
you Clabber Girl’s price. And,
you will be delighted with your
baking results.
You Pay Less for Clabber Girl
.. . but You Use No More . . «
Abrams and Jacobs took up golf.
One afternoon they were playing
for a stake of one dollar a hole,
and the competition was spirited.
Abrams drove into a bunker. With
his iron he made four ineffectual
swipes, raising the sand in clouds.
Then he stooped, picked up the
half-buried ball, and tossed it out
on the fairway.
“Look here!” roared Jacobs.
“You couldn’t do that. It’s against
the rules.”
“I’ve already done it,” said
BAKING POWDER
Abrams, calmly.
“But I tell you it’s against the
rules. What am I going to do if
Fearless Humans
by such tricks as that you win
The human race, afraid of noth­
the match?”
ing, rushes on through crime.—
“Sue me," said Abrams.
Horace.
CLABBER GIRL
FIRST WITH MEN IN THE ARMY*.CAMELS!
BELIEVE ME,
WHEN you 4
REALLY WANT A
SMOKE,THERE'S
NOTHINGLIKE
r
A CAMEL
jjC BASED ON ACTUAL SALES RECORDS IN ARMY POST
EXCHANGES AND SALES COMMISSARIES
THE SMOKE OF SLOWER-BURNING CAMELS CONTAINS
28% LESS NICOTINE
than the average of the 4 other largest-
selling cigarettes tested —less than any
of them—according to Independent
scientific testa of the smoke Itself!