Friday, October 10, 1941
SOUTHERN OREGON MINER
Page 3
Fashion Feathers Your Hat
And Braids Your Fall Suit
By CHERIE NICHOLAS
PATTERNS
SEWONG CDRCLE
makes this outfit warm enough to
carry you right through the early
autumn, and the whole outfit is so
slim you can wear it under a
winter coat easily. The jumper
closes with a placket in the side
which may be closed with snaps,
hooks and eyes, buttons or a
zipper.
Corduroy in bright vibrant col­
ors is the first choice for a fabric
for this jumper and jacket. Wool
tweeds, gabardine, scotch plaids,
flannel and velveteen are other
suitable materials.
•
•
•
Barbara Bell Pattern No 14M B Is da-
signed tor sizes 11. 13. 15. 17 and 19. Cor­
responding bust measurements 29. 31. 33,
35 and 37. Size 13 (31) jumper requires
3*/« yards 36-inch material; jacket. 3
yards. Send your order to:
SEWING CIRCLE PATTERN DEPT.
149 New Montgomery Street
San Francisco
Calif.
Enclose 15 cents for each pa tier*.
FIE PERFECTION—A WINNER EVERY TIME
(See Recipes Below.)
AMI ItlCA'H FAVORITE DEHNERT
Confess now, how often would you
turn down a tart lemon pie, a deep­
dish apple pie, or
a juicy crunberry
one with the
bright berries
peeking out of the
lattice crust? Not
often, 1 imagine,
or pie wouldn’t be
our country's fa­
vorite desCert So here’s to pie, fa­
vorite at dessert time or al a bakery
sale, made in big tins or as indi­
vidual servings:
'Lemon Angel Fie.
(Makes one B-inch pie)
4 egg yolks
*« cup sugar
*4 cup lemon juice
1 tablespoon butter
2 egg whites, stiffly beaten
Cream egg yolks and sugar to­
gether. Add lemon juice and cook
in double ooiler until thickened, stir­
ring often. Add butter. Remove
from heat and fold in beaten egg
whites. Pour into a baked pie shell.
Top with meringue and brown in
moderate <325 degrees) oven for 15
minutes.
Meringue.
2 egg whites, beaten until frothy
4 tablespoons sugar
1 teaspoon lemon juice
Add sugar gradually to egg whites
and continue beating until egg holds
up In peaks. Fold in lemon juice.
Any pic is as good as its crust,
and If you've mastered the art, your
pies will always
be something to
come back for. A
good crust is ten­
der. short, flaky,
well flavored and
smart enough to
stand by Itself If
you make a crust
to be filled, cool t ile filling before it
comes in contact witti the crust so
you won't have soggy pie.
Flaky Pie Crust.
2 cups flour
Hi cup shortening
teaspoon salt
About H cup ice water
Mix and sift flour with salt. Work
in shortening using pastry blender,
fork, knives, or fingertips, until mix­
ture appears crumbled. Moisten with
water until dough just holds togeth­
er. Roll out on floured board and
cut to fit pie tins. This makes
enough for a double crust for a fl­
inch pie tin. For a one-crust pie,
use: 1 cup flour, ’4 cup shortening,
*4 teaspoon salt, and 2V4 to 3 table­
spoons water.
Delicious Rhubarb Pie.
1*4 tablespoons q lick-cooking
tapioca
1 *4 cups sugar
14 teaspoon salt
1 teaspoon grated orange rind
1 tablespoon melted butter
4 cups cut rhubarb
1 pie crust
Combine ingredients and let stand
about 15 minutes. Line a 9-inch pie
plate with pastry rolled one-eighth
inch thick, allowing pastry to extend
1 inch beyond edge. Fold edge back
to form standing rim. Fill with rhu-
bnrb mixture. Moisten edge of pas­
try with cold water; arrange lattice
LYNN SAYS:
To keep your pie crust short,
hove the shortening and water Ice
cold. If possible, have your bowl
cold, too, and when handling the
crust, use your Ungers as little as
you can, to keep the heat from
the hands from getting into the
dough.
Avoid rolling extra flour Into
the dough for this makes tough
pastry. Fold the pastry over sev­
eral times while rolling to help
make flaky pastry. Never stretch
the pastry into the pan. Make It
large enough before Atting into
pan.
Pie crust should be baked
quickly on the lower shelf of the
oven to prevent sogginess. The
intense heat of the oven expands
the cold liquid in pastry into
steam, making the crust rise In
flaky layers.
Pattern No....................... Size........ .....
Name ..................
Address ........................... .................
TIIIM WEEK'S MENU
For Your Hakery Hale
Pecan Rolls
Holiday Fruit Scones
•Lemon Angel Pic
'Apple Pie
Devil's Food Cake
Silver Moon Cake
. Cornflake Filled Cookies
Brownies
•Recipe Given
e
of pastry strips across top. Flute
E'EATHERS on your hat
rim with Angers. Bake in hot oven r and braiding on your
(450 degrees) for 15 minutes; then
suit, coat, dress or cos­
decrease heat to 350 degrees and
tume ensemble These are
bake 30 minutes longer.
two of the most outstand­
Apple Pie.
ing trends for fall and
winter.
1 recipe flaky pie crust
If you would make a dra­
2 pounds cooking apples
matic and high-styled ap-
1H cups sugar
proach to fall, take your cue from I
So far as the new hats are con­
2 teaspoons cinnamon
the two ladies of fashion pictured in cerned they are staging a veritable
2 tablespoons butter
the foreground of the accompanying riot of feathers.
Casual wide-
1*4 tablespoons cornstarch
illustration. Note how smartly fash­ brimmed felts, this season, mostly
Pare, core, and slice apples. Mix ion feathers their hats and braids of the picturesque vagabond type,
with sugar, cinnamon, and corn­ their handsome wool costumes.
are in ravishing colors aided and
starch. Fill pie tin which has been
You can indulge in as little or abetted with spectacular vividly col­
covered with crust and dot fruit with
ar much as ydu please in this mat­ orful pheasant quills. Referring to the
butter. Lay on top crust which has
ter of braiding, but whether it is three hats shown above in the pic­
been pricked with a fork, and flute
just a wee dab of braiding here or ture note in the upper right corner
edges. Bake 45 to 50 minutes in a
there, or an all over blanketing of a gray felt vagabond gaily sporting
moderate <350-375 degrees) oven.
braided design, when it comes to a bright pheasant quill. This stun­
Tang and color are this cranberry topnotch style prestige braiding's ning headpiece tops a yellow sweat­
pie's delectable recommendations, the thing this season!
er worn over a gray dress.
so make enough
Centered in the trio is a black
See the ensemble pictured to the
to have seconds.
beret that glories in a snow white
left.
It
is
a
masterpiece
of
artistry
You can have
in both color and costume design. novelty quill. Berets have certainly
your vitamins,
It is the sort of coat-ensemble that come into their own this season.
too, for cranber­
takes you places in "style,” is Ideal And you are supposed to wear ’em
ries are an excel­
for travel or town wear. You will any way that is most becoming.
lent source of vi­
wear it to dinner at fashionable res­ Some like ’em posed in daring pro­
tamin C, neces­
taurants. or to the matinee. It has Ale effect, others position ’em back
sary for teeth and
a red gabardine reefer with a black of their pompadours, others dash
bones, and also a fair source of vi-
velvet collar and cuffs embroidered 'em down over their eyebrows, but
tamin A which promotes appetite,
with red soutache braiding.
The pose 'em as you will berets are
stimulates growth, and makes for
sheer wool dress carries out the making conversation that is punctu­
general well-being
Make it with
same color scheme. The hat is a ated with thrills every step of the
a criss-cross crust and you'll come
crushed Homburg with two stream­ way. And keep an eye on the dra­
in with top-honors:
matic manner in which they are
lined quills.
feathered, if it's exciting moments
Spicy Cranberry Pic,
To the right is a youthful suit of you crave.
(Makes one 9-inch pie)
beige wool with forest green sou­
Completing the trio of smart
1 recipe pie crust
tache braid on lapels and upper
feathered creations shown above is
4 cups cranberries
sleeve.
a black hat accented with a gray
2*4 cups sugar
The new greens this fall are fas­ feather bird that blends with a mon­
2 tablespoons lemon juice
cinating. Milliners are enthusiastic key fur jacket of an unusual shade
Grated rind of 1 lemon
about soft, subtle greens in felts, of light gray. While all types of
1 teaspoon cinnamon
velvets and feathers. The jaunty feathers are to be seen on the new
feather hat has sprightly birds' hats, milliners are giving special
*4 teaspoon ground cloves
wings to give it height and its mel­ emphasis to pert little wings, birds
1*4 tablespoons cornstarch
low green color is a perfect comple­ and all-feather hats.
*4 cup water
ment to the beige and green suit
(Released by Western Newspaper Union.)
Wash and pick over berries. Bring
to a boil with the water, add sugar,
boil gently, being careful not to
break berries. Boil 5 minutes, re­
move from Are, cool, and add lemon
juice, rind, and spices.
Fill un­
baked pie crust, cover top witli
strips, and bake 30 minutes in a hot
College girls who seek something
(400 degrees) oven.
1 other than the usual black or col- ’
There ar» pies in which you bake ored date dresses will hail with de­
just the crust, pies in which you light the advent of the new white
bake crust and filling, and other I jersoy frocks that are designed to ,
pies which you don't bake at all. In wear under brown or black fur J
this latter class are those pies whose coats. This dress is proving to be
crust is placed in the icebox to cool, one of the highspots in a co-ed’s |
then Ailed with Alling and cooled un­ life. As a rule the white jersey I
til set. Here's a pie with crust, rich dress is styled with classic sim­
and crumbly, a Alling that really plicity but with exquisite detailing
melts in your mouth:
in the way of drapes, tucks and ;
sometimes trapunto quilting. For
Coconut Custard Pie.
those who have a yen for color
(Makes one 9-inch pie)
there are white jerseys that are*]
2 egg yolks
gaily embroidered in bright yarns.
1’4 cups milk
Others flaunt glittering gold buttons
Mi cup sugar
and gilded kid trimmings.
Mi teaspoon salt
2 teaspoons gelatin
Vi cup cold water
Aon* You Can If ear Your
Soak gelatin in cold water. Cook
egg yolks, milk and sugar in double
Vitamins on Your Head
boiler until thick and pour over gel­
A new process has been discov­
atin. Cool, add vanilla, and pour ered whereby the casein in skimmed
over a crust made of:
milk can be used to make a fiber
3 cups oven-popped rice cereal,
which blends with rabbit fur to make !
rolled fine
felting material for hats. One pounfl
Smart young sophisticates do not
Mi cup butter melted
of this fiber is produced from about like to give up the picturesque dirndl
V4 cup sugar
30 pounds of skimmed milk.
skirt that has been such an out­
Since imports of hatter's rabbit standing favorite during the past
Combine cereal crumbs, sugar and
butter and press evenly around the fur are now limited because of war summer. That is why many of the
sides and bottom of a pie pan. Chill conditions, there is a large market most voguish taffeta and wool cos­
before Alling. Pile meringue on top for this domestic product. Bossy’s tumes on the fall and winter style
of Alling. Use 2 egg whites stiffly in the hat business now—classy hats program continue to exploit the
dirndl after the manner here shown.
beaten, to which add V4 cup sugar from contented cows!
Wear White Jersey
Under Your Fur Coat
slowly, and Vi cup of coconut. Brown
lightly in broiler.
In making a successful meringue,
beat the egg whites until stiff and
glossy, then blend in sugar com­
pletely to prevent beads of syrup
from forming on top of the me­
ringue. Leave the pie on the top of
the oven after it is baked. Cold air
striking the meringue will cause it
to fall.
(Released by Western Newspaper Union.)
Embroidery on Suits
There is no end to the embroidery
story this season. The newsy part
of the tale is that embroideries ap­
pear on sedate suits and wool day­
time dresses, as well as on dressier
modes. Long evening capes have
embroidered yokes. Daytime jack­
ets and blouses are also ornately
embroidered.
Taffeta Dirndl
Sheer wool and taffeta are com­
bined most attractively in this stun­
ning afternoon dress. The fitted bod­
ice of sheer wool has a brown taf­
feta facing at the V-neck, and the
sleeves show the new drop shoulder
treatment. Crisp brown taffeta is
shirred on at the natural waist. The
hat is a veil-trimmed rolled-brim
dark brown felt The whole effect
is soft and feminine and true to the
tradition of elegance.
Carrots can be made crisp and
fresh before cooking by peeling
and leaving in cold water for half
an hour.
see
Baked products made with hon­
ey retain their moisture long­
er than those without it.
• • •
Prepare onions under water,
preferably running water, and
spare the eyes.
“IT’S to be another jumper
A year,” says every fashion
prophet who knows a thing aoout
school smartness. Pattern No.
1450-B sounds a new note in jump­
ers—it has a jacket, too. The
jacket is long sleeved, waist
length, collarless—of a peasant
feeling which keys it perfectly for
the youthful, wide-skirted jumper.
The latter is cut with a square
neckline, low enough in front and
in back to allow a great part of
pretty blouses or soft sweaters to
be clearly visible. The jacket
Dry salt sprinkled immediately
on new fruit stains will prevent
them from being permanent.
• • •
When you pour water off boiled
potatoes save it and use it instead
of water or milk for your bread,
sponge or coffee cake. If the wa­
ter is salted you will require ■
little less salt when mixing dough.
• • •
Accurate measuring spoons,
cups and cans not only give bet-
er results, but they save food ma­
terials.
Best for Juice
■a/ul Zveig use/?