Friday, September 19, 1941
SOUTHERN OREGON MINER
Page 3
Eine Wale Corduroy Answers
School Bell and Campus Call
with short kimono sleeve*. A
neat, convenient pair of pocket*
fit nicely into the entire design.
We call it the perfect frock for
household wear. And a frock for
maternity wear too, because of the
expandable waistline.
.
By CIIEKIE NICHOLAS
•
•
•
Pattern No. *!M1 is In sizes 14 to 20;
40 and 44. Size IB takes 44 yards 35-lnch
material. Four yards rlc rac. Full direc­
tions for sewing are Included in a sew
chart which come* with the pattern.
For this attractive pattern send your or­
der to:
SEWING CIRCLE PATTERN DEPT.
I4S New Montgomery Street
San Francisco
Calif.
Enclose IS cents tor each pattern.
Pattern No....................... Size..................
Name ................................................
Address ........................... ............. .............
LET’N MAKE A HATE FOR LUNCH
• Sra Recipe* Below)
FAM. LUNCHEON
A* the leave* begin to crackle and
fall** favorite flower, the chrysan-
themum, dir* in the *wc<-t imelling
earth, and fruit hang* heuvy and
ripe on the tree* do your thought*
turn to luncheon* and bridge?
If they do, prepare to have one
Dow, using a* your theme the leave*,
fruit* or flower*
that fall ha* to of­
fer a* a welcome
change from
summer lunch­
eon* you may
have had. If you
are having a pre­
luncheon bridge,
try carrying out
Vie fall Ihrme on the bridge table*
with «mali vate* of fall flower*, in
candle*, and decoration*. Favor*
can be had u«ing the autumn theme
and prize* may be wrapped in the
burnished full »hade* or tied with
ribbon* of that color.
Whatever you do, have your table*
and especially the centerpiece »tun­
ning enough to stimulate Interest
and conversation. It'll make lunch­
eon and bridge afterwurd* a real
success, and »tar you a* a smart
hostel*.
Play up the orange* and yellow
In food for luncheon, picking it up
here and there in this dish and Unit
with a touch of green to heighten in­
terest. Do something unusual in the
main dish by having a frozen or
cooked fish fillet lightly creamed and
well garnished. Simple to fix. a
dream to behold, yet delicate to
taste, here'» your main dish:
•Creamrd Fillet of Flounder With
Mushrooms.
3 package* quick frozen flllet of
flounder, cooked
or
24 c. cooked flsh
24 c. flsh liquor or light cream
24 cup* sliced mushroom*
0 tablespoon* buttrr
4 tablespoons flour
Salt and pepper
Watercress
If using frozen flounder, cook in
a saucepan, adding 1 cup boiling wa­
ter and 4 teaspoon »alt, and cook
until tender. If using cooked flsh,
be sure it I* well drained. Flake
flsh. Cook mushroom* in butter, un­
til well browned, add flour. Add
flsh liquor and cream, gradually
stirring constantly and cook until
thick. Add flsh and seasoning Serve
on hot buttered toast or in patty
shells. Sprinkle with paprika. Gar­
nish with watercress.
When serving the vegetables, pret­
ty the platter by serving both the
green beans, cut in long, lengthwise
■trips, and the carrots cut length­
wise. side by side. Or have a mound
of carrot* or bean* in the center,
and then have alternating mound*
of green bean and carrot »trip* com­
ing out toward the rim of the plate.
If you were to take a poll among
your luncheon guests, you would
probably be surprised how many
LYNN SAYS:
Sit up and take notice of fall’»
possibilities for tablo decoration.
Cornucopias and centerpiece* of
fruits and vegetables interlaced
with burnished leaves and bright­
ly colored flowers certainly have
a way with them and will do
very nicely for your luncheon ta­
ble.
Take a tip from the outdoors
nnd make the most of the hum­
ble squash, apple, pear, or a
spray of bittersweet. Let your
fruit glisten and shine by rubbing
with oil and then polishing to a
high luster. For more permanent
•fleets, have the fruit laquered.
Arrange pears, apples and grapes
on doilies of autumn leaves and
set on a mirror for the center­
piece, or have the fruit arranged
from the opening of a squash.
Dusky red or bright chrysanthe­
mums look effective if arranged
in a small squash. Any of these
will^glve your table a smart note
and also a piece of grand con­
versation for luncheon guests.
Speaking of nice touches, put
a leaf of deep rich red, brown, or
yellow, or a bit of bittersweet to
the side of ■ placecard. This
will be Just fine to carry out the
autumn theme of the centerpiece.
r
1
_L.
□USEHOLD
> *I
THIN WEEK’N MENU
When creaming shortening and
butter for a cake, save time by
mashing them together with a po­
tato masher. This will not harm
your mixture and is certainly *
timesaver.
•Creamed Fillet of Flounder
With Mushrooms
Green Beans
Corn on Cob
•Orange Honey Bread
Green Salad
Peach Sundlie
Crirp Cookie*
Coffee
•Recipe Given
e
•Orange Honey Bread,
(Makes 1 loaf)
Cream the shortening until light,
then add honey gradually, and con­
tinue beating un­
til well blended.
Stir in the egg
and the grated
orange rind. Sift
the dry Ingredi­
ent* together lev-
erai time*, then
add them alter­
nately with the
orange juice. Stir
In the walnut*.
Pour the batter
into a well-greased loaf pan and
let stand 20 minutes before putting
into oven. Bake in a slow (325-de-
gree) oven for 1 hour or until well
done when a toothpick comes out
clean. If desired. 4 cup of candied
orange peel may be added to the
batter to give additional flavor, or
may be substituted-for the nuts.
I shall pass lightly over the sub­
ject of salads. Ours today follow
nearly the same pattern as recipes
printed in old cookbooks.
But I
would like to give you a recipe for
a dressing
Used on a salad of
hard-cooked eggs, lettuce, chopped
onions and sliced radishes it's tops.
Rub the yolks of two hard-cooked
eggs together with 1 tablespoon of
cold water until smooth. To this
add 2 tablespoons of *alad oil and 1
teaspoon each of salt, powdered sug­
ar and prepared mustard, and blend
well. Finally, add 2 tablespoon*
ckch of plain and tarragon vinegar.
And last, but not least, here's a
recipe for ice cream. Serve this with
sliced fresh peaches topped with
whipped cream.
Uncooked Custard Ice Cream.
4 cup sugar
2 eggs
14 cups top milk
2 tablespoons sugar
Pinch of salt
4 pint whipping cream
1 teaspoon vanilla extract
T ONG straight lines from shoul-
\IfHEN the school bell
• • peals forth it* sum­
mons to classroom and campus en­
viron* over this land, corduroy will
be one of the first to answer the call.
Not the old-fashioned kind of cor­
duroy. that was stiff and unmanage­
able, but an educated kind that has
learned it must be fine to be smart,
and lightweight and drapable, as
well as long wearing.
School and college girls know this
very new and modern corduroy a*
cordurella. while the male contin­
gent call theirs cordurex. The Latin
students in the class will understand
why. It’s just another instance how
the girls have taken of late to copy­
ing boys' fashions for corduroy,
which used to be almost exclusively
a male fabric.
And now look at it! Now whole
families go corduroy-clad these days
from father, big brother to Junior
and from mother and big sister on
down from the teen-age to the littlest
daughter of the household. Not only
have the girls taken over the fab­
ric, but they've taken it in slacks
and shirts and jackets that the boys
wear, as well as in their own femi­
nine dresses and suits.
There’s no end to the types and
styles that are fashioned of cordu­
roy. Take jackets, for example.
Pets of the campus, are the conven­
ient wear-with-everything jackets, of
the fine lightweight modem cordu­
roy, such as are shown, boy and
girl fashion, at the top of the group
illustrated. Though they go with
any kind of campus clothes, men
like them best with slacks of the
same material, but often in different
color, while the girls like free-strid­
ing skirts.
Varied types of jackets are avail­
able. There are plain, classic sin­
gle-breasted -buttoned style*, fly
front closing* with either button* or
slide fasteners, blazer types with
the edge* bound in contrast, cardi­
gan styles, fitted jackets and loose
Corduroy Outfit
Dissolve the 4 cup of sugar and
the salt in the cold milk. Beat the
egg white until
stiff, add 2 table­
spoons sugar and
then beat in the
egg yolks, one at
a time. Combine
with the milk
and fold in the
whipped cream
and vanilla. Pour
into freezing trays and stir every 15 i
or 20 minutes until flrm. This may
also be made in a crank freezer,
but the amount should be doubled
for the ordinary size of freezer.
If you desire to vary this recipe,
here are suggestions:
Maple Ice Cream—Add maple fla­
Corduroy is regarded as an out­
voring to taste in place of the va­ standing current fabric success.
nilla; about 6 drops will be needed. This clever outfit Is’enough to set
Butterscotch — Substitute brown the heart of any little fashion-wise
sugar for the 4 cup of white sugar. daughter a-flutter with joy. It is a
Chocolate—Melt two squares cake classic shirt-type dress made of the
chocolate and add to custard mix­ new velvet-like ribbed cordurella.
ture. Four additional tablespoon* Durable and handsome, this fabric
is making conversation because of
sugar must be added as well.
its likable qualities. Gold star but­
Peppermint — Peppermint flavor­
tons down the front and on the
ing, oil of peppermint and enough
pocket* add to the thrill of this
pink coloring to give the desired col­
jaunty costume. The Scotch cap ha*
or are added. •
matching gold star*.
(Released by Western Newspaper Union.)
e
see
women confess to an extraordinary
Interest In rolls, bread nnd muffins.
Here’s a bread which highlights a
luncheon perfectly and whose or­
ange flavor gives just the right touch
of piquancy to the meal:
3 tablespoons shortening
1 cup honey
1 egg, well beaten
14 tablespoons grated orange
rind
24 cups flour
24 teaspoon* baking powder
4 teaspoon soda
4 cup orange juice
4 cup chopped walnut*
e
Parsley is much easier to cut
if washed in hot instead of cold
water.
der to hem give this simple
frock slenderizing lines. Further­
more, you nip in the waistline by
jackets. In fact, a jacket for every means of side sashes which tie in
age and figure.
back. It’s a cool frock too, cut
To renovate a soiled couch ham­
mock, try painting it any desired
color. The canvas will take the
paint very well. Two coats are
generally needed.
• • •
For a quick salad, cut tomatoes
in thin slices, spread each with a
mixture of salad dressing, sar­
dines, chopped pickles and olives
and serve on shredded lettuce.
• • •
Spices hold their flavor better if
kept tightly covered in a cool pan­
try.
Skirts, too. are very versatile. The
favorite is simplicity itself, cut bias
with a center front seam and having
plenty of room for free-striding. For
variety, there are gored skirt*. !
made with the ribs in the alternate I
gores running one gore horizontally
and the next vertically. Dutch boy
pockets give a swank look and a
favored trimming trick Is ■ line of
contrasting color piping around the
hem top.
Gay skirt* to wear with sweaters
are a "must have" in any college
wardrobe.
For the striking skirt >
worn by the girl reclining in the
foreground of the illustration, cordu­
rella is used in three contrasting
colors, beige, brown and brick red.
the usual order of things being re­
versed by putting the lightest tone
at the bottom. The jacket is beige.
To the right in the picture you see
cordurella presented in a dressier
mood, for this modern corduroy is
really choice looking and makes up
beautifully for afternoon wear. The
western influence has scattered met­
al stud trimming over many cos­
tumes that never heard the word
"cowboy." Witness this smartly tai­
lored fly-front frock of cordurella.
Gold studs decorate the belt and
Hitting the Line
First Step
the pocket flaps in the manner of the
In life, as in a football game,
One of the first steps to content­
most ornate cowboy trappings, yet ment and happiness is to learn not the principle to follow is: Hit th*
the frock is far more suggestive of to begrudge other people the line hard; don’t foul and don’t
the luncheon table than of the cor­ things they have because you can­ shirk, but hit the line hard.—Theo­
ral.
dore Roosevelt.
not have them.
Jerkins or weskits are also mak­ I
ing a place for themselves in cordu­
rella school wardrobes. The suits
have many an interesting style de­
tail, such as peplum jackets, weskit-
type jackets, high skirt bands in
peasant fashion, novel closings such
as metal daggers instead of buttons.
Military touches are not missing ei­
ther.
“In any kind of weather it’s the
(Released by Western Newspaper Union.)
Knitted Accessories
Is New Autumn Style
Add the fashion "touch that tells’*
to your tweeds and your plaids, your
velveteens and your corduroys, with
knitted accessories. It’s considered
smart style to match stocking cap,
scarf and gloves that are either
knitted or crocheted.
Women are crocheting their hats
also and trimming them in ruches
of loopyarn. Wide brim felts with
crochet bands or entire crochet
crowns lean also to the new trend.
Crochet handbags are enormous
in size and are worked in ways to
ensemble perfectly with the knitted
details that complement the cos­
tume.
Irish Crochet Lace and
Fine Fenise Trimming
At the lace counters you can get
circular Irish crochet by the yard
for collars and cuffs and trimming
purposes. The same is true in re­
gard to handsome Venise lace*. The
latter is also used in allover pat­
terning for blouses to wear with aft­
ernoon suits, or to top party skirts
of yards and yards of tulle.
Quilted Velvets
Very handsome and very new
looking are the coats and suits fash­
ioned of quilted fabric, especially
those in velvet and wool. The girl
going away to school will take
keen delight in a quilted velveteen
jacket to wear with her plaid skirt
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