L-> Southern Oregon Miner, Thursday, September 28, 1944 SEWING CIRCLE NEEDLECRAFT Fall-W inter 1944 Silhouette Calls for Peplums and Tunics Cuddly Pup Everyone Will Love W HOUSEHOLD < An amusing toy, simple to make and tn- expensivs. Pattern 7244 contains a trans­ fer pattern and directions for dog; list of materials. Send your order to: By CHERIE NICHOLAS Sewing Circle Needlecraft Oept. Box 1217 San Francisco S, Calif. Enclose IS cents (plus one cent to cover cost ot mailing) for Pattern t »f ' ■ -.- ✓ »»■•.•■ vHÉÜft No_______________ Name____________________________ Add r ess ■ — This Man Just Didn't Appreciate Her f irst Aid T H E caution to let sleeping dogs A lie needn’t worry you with this floppy, cuddly pooch — he’ll go right on sleeping. Everyone loves him! She was on her way home from a first aid course when she saw a man lying prone in the middle ot the sidewalk. His face was cra­ dled in one arm; the other arm was twisted under him in & pecu­ liar position. All alert she was, and without a moment’s hesitation got down on her knees and went to work. Here v/as her opportunity to prove herself. For a few minutes there was no response, then the victim spoke up. "Lady,” he said, "I don’t know what you’re doing, but I wish you’d quit tickling me. I’m trying to hold a lantern for this fellow down in the manhole, and he’s got a fiery temper.” Preserve the “ pop” in popcorn by keeping the corn moist in a lightly closed container. Doctor—And this is your diet. Patient—Yes, doctor, do I take it before or after meals? s S le e p y P u p Meut Point Pointers . . . Rice Bulls in Mushroom Suuce (See Recipes Below) Fluvorful Mcuts ► You'll be using more of the lower grades of beef as time goes by. Most of the AA and A, top grades of beef, are going to armed forces and utili­ ty or lower grade beef will be more available for civilian consumption. That calls for pulling out the old- fashioned. flavorful recipes that will really make this beef taste good. We used to do, and can still do It as long as we pull the bunny of inge­ nuity out of the proverbial hat, or cookbook, as the case may be. Inexpensive cuts of meat can be made tender by several methods. Round steak can be pounded with a small hammer or mallet to break down the tissues, then braised with liquids and sea­ sonings to savory goodness. Stew­ ing is another good method for cooking this type of meat. Adding tomato Juice, spices, mushroom soup and other liquids gives peak flavor. Here are recipes which may be made with utility beef, but which will have just as much flavor as the more expensive cuts: Swiss Steak. (Serves 6) Round or Arm steak, cut 2 inches thick Flour Salt and pepper 1 onion, thinly sliced 2 tablespoons lard 2 cups tomatoes 1 carrot, diced 54 cup corn 1 small green pepper, sliced 54 cup water M ix flour, salt and pepper; pound Into steak. Brown steak in lard. Add vegetables and water. Cover pan and cook in slow oven (300 de­ grees) for 254 hours. Add more wa­ ter if needed. Serve with vegeta­ bles poured over steak. Short Ribs With Vegetables. (Serves 6) 5 pounds short ribs of beef 3 teaspoons salt 54 teaspoon pepper 2 tablespoons lard I medium-sized potatoes 8 small onions 4 parsnips 4 carrots Wipe meat with damp cloth, sprin­ kle with salt and pepper and brown in hot fat. Add water, cover and allow to simmer an hour. Prepare vegetables. Add whole potatoes, onions, parsnips and carrots cut in half. Season vegetables, cover and continue cooking until vegetables are tender. Serve meat on platter garnished with vegetables. L yn n Says * Point Pointers: Use low tem­ peratures in cooking meat, re­ gardless of the method. High tem­ peratures shrink meat unneces­ sarily. Save all the meat you buy. If a roast is boned at the butchers, bring the bones home and use them for soup. Different seasonings add inter­ est to meats. Try onion gravy with beef. Mushroom soup, di­ luted and heated, goes well with lamb. Horseradish adds pep to pot roast or short ribs gravy. Pork gravy is good with a dash of sage, lamb gravy with a bit of curry. Leftover vegetables such as peas, carrots, celery, lima beans and green beans added to gravy make it colorful, different and more nourishing. Lynn Chambers' Point Having Menu •Rice Balls with Mushroom Sauce Baked Squash Green Lima Beans Jellied Fruit Salad Bread Butter Lemon Souffle Beverage •Recipe given. Spiced Beef. 3 pounds chuck steak 54 teaspoon cloves 6 medium-sized onions 54 teaspoon peppercorns 2 tablespoons salt 1 teaspoon allspice 6 bay leaves 12 gingersnaps Wipe meat with damp cloth. Place in a saucepan and cover with a mixture of half water and half vine­ gar. Add 2 tablespoons salt, sliced onions, bay leaves and spices. Let stand at least 24 hours. Place on stove and simmer gently until meat Is tender. Take meat out and let drain. Strain broth through a sieve and let It come to a boil. Then add gingersnaps which have been sof­ tened into a paste with cold water. This will thicken broth so that it will have to be stirred about 3 min­ utes. Return meat to gravy and let stand for about 15 minutes before serving. The favorite combination of ham and sweet potatoes takes a new turn in this following recipe: Ham and Sweet Potato Roll. (Serves 6) 54 pound ground ham 54 pound ground pork 54 cup cracker crumbs 1 egg % cup milk Pepper 2 cups mashed sweet potatoes Combine all ingredients except po­ tatoes. Spread on waxed paper to 54-lnch thickness, making a rectan­ gle about 6 by 10 inches. Spread with seasoned potatoes and roll like a jelly roll. Place in dripping pan and bake 154 hours in a mod­ erate <350 degree) oven. Potted Vea! With Dumplings. 2 pounds veal shoulder 1 onion 1 quart water 2 teaspoons salt teaspoon pepper 54 teaspoon Worcestershire sauce 2 cups diced potatoes I liants that calls attention to a smart­ — • — ly slender waistline. Liquid should be drained from A whole book could be written on the subject of peplums for designers fruit used in salad dressing. Save are giving them most diversified and it for use instead of water in mak­ dramatic interpretation. An emi­ ing gelatin salads and desserts. HIS year it’s "lines" that count nently becoming and practical ver­ — •— most of all for style-rightness. sion of the popular peplum frock is Sweet peas planted the last So in buying that new dress or coat shown to the right. It is especially of October or first of November, look to the silhouette even more notable in that it uses its peplum before frost gets into ground, will than to fabric or trim. fullness at the front only, so that it come up early in the spring and The radical change that is taking can be becomingly worn under a fit­ should blossom in June. Plant six place in the silhouette is certainly ted topcoat. An ornamental clip inches deep. creating a lot of excitement in the adds over-the-table interest to the fashion world of today. Probably softly tailored open vee neckline. the most talked-of style that brings Trim bracelet-length sleeves harmo­ in the newer lines is that of the nize with the nicely fitted shoulder tunic dress and the tunic coat. These line. A narrow self-belt encircles tunic effects are apt to be most any­ the fitted waistline and fullness is Í thing from a slight flare to an exag­ released at the skirt front to stress , A General Quiz * ? gerated flare. the peplum folds. It is just this sort In assembling the fall wardrobe of refined looking black frock that a good start-off is a smartly styled will be beloved the entire season The Question* little black frock that flaunts the through. very newest trends. Your best guess A new fashion is developing in is a tunic frock or a clever little peplums in tha« they are being made 1. A ubiquitous person seems to gown that makes a pert little pep­ of materials other than the fabric of be what? lum its theme. Now that the tunic the dress. Smart looking wool frocks 2. Of what famous Revolution­ is blazing the trail to a changed take on peplums done in fur. Also ary general was Gen. Robert E. silhouette for the coming fall and the peplum made of lace adds Lee the son? winter, why not direct your thoughts charm to a simple black crepe gown. 3. In what country do the boys to a modish black that is styled after In fact, in some few shops they sit in school with their backs to the manner of the model pictured to are selling tie-on peplums with the the teacher? the left in the group illustrated? frock, and it would give infinite va­ 4. What name is given the Beautifully tucked and shirred riety to one's basic dress, made of a aurora borealis in in.- bodice treatment adds to the charm fine rayon crepe to get together a hemisphere? of this wearable tunic frock made collection of detachable peplums. 5. How long is the measure of flrm-bodied black rayon crepe. The dressy fall frock of dull black known as a hand? By the way, black rayon crepe is rayon crepe centered in the group is 6. In what opera does the most making a name for itself as the noteworthy in that it features the famous operatic sextet occur? fabric-ideal for the beloved "little distinctly new wide and handsome 7. What is a behemoth? black dress.” You'll see for your­ shoulder line. Something to talk 8. On bombing raidj, what func­ self that is true when you start tour­ about are the new shoulder lines for tion does "Elm er” perform? ing the stores for new clothes. The this season; they are so different beauty about the tunic dress here they date your dress. Flat tucks shown is that it has a genteel styling in a smoothly rounded line provide The Answers that bespeaks the new trend toward smart hip line interest. The prin­ quiet dignity and ladylikeness in cess cut of the fitted midriff is de­ 1. Everywhere at the same dres3. There is also a new elegance cidedly flattering to the figure. B ril­ noted in the fall and winter dress liant studded question-mark pins time. 2. “Light Horse Harry” Lee. collections and even the most con­ demonstrate as to the effectiveness 3. China. servative styles are apt to take on a of dramatic jewelry with the black 4. Aurora Australis. fine accent such as the gleaming me­ gown of sophisticated simplicity. 5. Four inches. tallic buckle encrusted with bril­ R eleased by W estern N ew spap er U nion. Do you have recipes or entertaining suggestions which you’d like hi past on to other readers? Send them to Miss Lynn Chambers, IU ester n Newspaper Union, 210 South Desplaim t Street, Chicago 6, Illinois, Released by Western Newsparer Union. She—The only men I kiss are my brothers. He—What lodge do you belong to? Now Girls! Jane—Is Mabel trying to reduce? Joan—Yes, but she’s a poor loserl T I ASK M S ANOTHER Leopard Spots Millinery Trend Is to Imposing Turbans Something’s happened to bring new glamour to the millinery pic­ ture. That something is turbans of the most imposing type, so out of the ordinary they almost startle at first glance. They declare a com­ plete change in millinery trends. The "more hat” idea is interpreted in that they are sometimes almost bulky looking, but you will And them wonderfully flattering on the head. Already “ coming events cast their shadows before" as to the spec­ tacular use of furs milliners are making. Prepare to see superb fur hatband muff sets. Also boas and matching hats of marabou will be worn. There is a revival of ostrich in promise. So if you have treasured ostrich plumage until it would “come in style again” now is the psychological moment to bring it out from its secret hiding place. There are also fancy feather trimmings galore on the millinery program this autumn. 6 ca rro ts 4 tablespoons flour 54 cup cold water Remove fat and cut meat into 1- inch cubes. Simmer veal and sliced onion for 1 hour. Add salt, pepper, sauce, potatoes and sliced carrots. Continue cooking for 15 minutes longer. Thicken mixture with flour and water. Prepare dumplings and drop by spoonfuls on top of meat. Cover closely and steam 12 minutes. Dumplings: 1% cups flour, 3 tea­ spoons baking powder, 54 teaspoon salt, 2 tablespoons lard, 54 cup milk. Sift flour, measure and sift again with baking powder and salt. Cut in fat and mix to a fine crumb Add milk and mix to a soft dough. Many dishes are made better by the addition of mushrooms, or by a mushroom soup that combines both the goodness of the mushroom arid a well-blended white sauce. Try: •Rice Balls With Mushroom Sauce. (Serves 6) I pound hamburger ¡4 cup rice 1 1854-nuncc can condensed mushroom soup 1 teaspoon salt M ix together meat, salt and rice which has been washed and drained. Shape into small balls. Brown them in hot fat. Add mushroom soup which has been diluted with an equal amount of water. Cover. Simmer for 1 hour. P o p u la r G i r l To prevent loss of stitches when you lay your knitting down, put corks on the ends of the needles. A winter coat with a leopard spotted lining is the dream of youth this season. The good news to young folks who have set their hearts on having a coat with the fashionable spotted lining is that one doesn’t have to buy a fur lining to get the desired spotted effect. For the coat pictured the leopard spots are printed on sturdy cotton twill. This type lining is very popular, it really looks like a real fur lin­ ing and is ever so comfortable. Her red corduroy princess dress with its white collar and silver but­ tons is cotton too, for cotton, you know, has come to be a year-round favorite. 5 TO FOLKS OVER 4 0 When temporary constipation come«, d o n t burden your gastro-intestinal system w it h drastic drugs. Get prompt relief the gent!« way — with Garfield Tee, the blended vegetable laxative and favorite for half a century. Gives the mild internal cleansing folks over 4 0 need. Helps you feel better, look better, work better. Caution: Use as A directed. 20c,* 25c, 50c et your / I