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About Southern Oregon miner. (Ashland, Or.) 1935-1946 | View Entire Issue (Oct. 19, 1944)
Southern Oregon Miner, Thursday, October 19, 1944 Fall Fabrics Place Emphasis Young, Smart Princess Frock On Color and Serviceability Slip, Panty Set Designed to Fit 8560 36-52 By CHERIE NICHOLAS * Q I f Z £5 p ! K " lR V F LX..- Braise the Meat to Make It Tender » (Sec Recipes Below) Braise the Meat If you’re making the most of your red points these days, you're buying the less expensive cuts of meat. And how do you prepare them? The answer is in braising, long, slow, moist heat cooking which ten derizes the meat, browns it perfect ly, and gives the meat tenderness and flavor. Pot roasts, short ribs, swiss steaks, and m e a ts cooked slowly with vege- ta*J*e8— **•' these ' ***- come under the head of braising. There's plenty of Yood eating in this type of cooking, but your meats are low In point value. Too, they have the some high quality protein as the more expensive cuts, and Just os many of the precious B vitamins (riboflavin, thiamine and niacin), and the minerals, iron, copper and phosphorus. Now, here ore delicious ways of preparing those inexpensive cuts of meat. Swiss Steak (Serves 6) Round or arm steak, cut 2 inches thick Flour, salt, pepper 1 onion, thinly sliced 2 tablespoons lard 2 cups tomatoes 1 carrot, diced 1 small green pepper, sliced *4 cup water Lynn Chambers* Point-Saving Menu - 1+r Broiling means placing meat on an open rack in the broiler and cooking the meat quickly, with out water or fat. SEWING CIRCLE PATTERN DEPT. 149 New Montgomery St. San Francisco, Calif. 8674 11-18 •Braised Short Ribs of Beef Gravy Vegetables Cabbnge Cole Slaw Toasted Rusk Grape Jelly Spice Cake •Recipe Given Enclose 25 cents in coins for each pattern desired. Pattern No......................... Size.............. Name ...................................................... Address................................................... It Has Everything 1 teaspoon salt ti teaspoon pepper 44 cup carrota, diced Sprig of parsley Half of bay leaf Clove of garlic 1 cup tomatoea Bacon drippings Rub skillet with clove of garlic. Wush oxtail, chop at each Joint or cut neck bones apart. Roll each piece in seasoned flour, then brown meat evenly on all sides in bacon drippings. Add onions, carrots, parsley, bay leaf, tomatoes, salt and pepper. Cov er tightly, sim mer 3*4 hours. Add more liquid during cooking, if necessary. If de sired, thicken the gravy with flour mixed with cold water. B ra is e d cuts are not only ap- p e t 1 z i n g 1 y browned but they can be dressed up prettily for serv ing with a colorful array of vege tables. Take these next two sugges tions, for example: M ix flour, salt and pepper. Pound •Braised Short Ribs of Beef. into steak. Brown steak in lard, (Serves 6) add v e g e ta b le s 2 pounds short ribs of beef and water. Cover Flour, salt, pepper pan and cook in 5 potatoes, peeled slow (300-degree) 5 carrots, scraped o v e n f o r 2 *4 5 onions, peeled 2 stalks celery hours. Add more 14 cup green pepper, diced water if needed. Shortening Serve with vege ta b le s p o ured M ix flour, salt and pepper. Rub over the steak. into m eat Brown in shortening on all sides. Add *4 cup water and Pork Shoulder Steaks cover meat. Simmer for 2 hours or (Serves 3 to 4) until tender. During last 45 minutes 3 shoulder steaks of cooking time, add vegetables. Re 2 tablespoons flour move meat and vegetables to plat 2 tablespoons lard ter, thicken gravy with flour and 1 small onion pour over meat and vegetables. 1 cup tomatoes Braised Stuffed Breast. 1 tablespoon Worcestershire sauce (Serves 6) Salt and pepper. Lamb Breast Dredge the shoulder steaks in 2 tablespoons lard flour and brown in hot lard. Slice Salt and pepper onions over them, add tomatoes and 3 tablespoons chopped celery seasonings. Cover and cook slowly 154 tablespoons chopped onion until steaks are done, about 45 to 60 6 tablespoons butter minutes, according to the thickness 2 cups fine bread crumbs of the steaks. *4 cup mint leaves, fresh or dried Braised Oxtail or Neck Bones. % teaspoon salt (Serves 5 or 6) *4 teaspoon pepper 1 oxtail (2 pounds) or Have pocket cut into lamb breast 2 pounds neck bones from the large end. Sprinkle inside Flonr and out with salt and pepper. 1 small onion, sliced To make stuffing, brown celery % cup flour for gravy and onions in the melted butter. Add bread crumbs, mint leaves and sea sonings. Stir until thoroughly mixed and place into pocket of roast Lynn Says: Fasten edges together with skewers. Brown breast on all sides in hot Definition of Terms: Braising lard, add *4 cup hot water, cover means to dredge* meat with flour, tightly and cook slowly until done, salt and pepper, then brown in from Vi to 2 hours. hot fat, add water or vegetable Stuffed Veal Steak. Juices and cook slowly until meat The same stuffing as used in the is tender. The cooking may be lamb breast may be used for veal done either on top of the range steak, if mint leaves are omitted. or in the oven. This method is Have two pounds of veal steak cut frequently referred to as pot Vi inch thick. Spread the stuffing roasting. over the meat and roll. Fasten with Stewing means to brown meat skewers, and braise as directed for in hot fat, add water (more than lamb breast. in braising) add vegetables, and Most braised meats are hearty simmer meat until it is thorough and should have light accompani ly done. ments. Try a green vegetable or Roasting means to bake in the crisp salad and very light dessert oven to degree of doneness and such as chiffon pudding, custard or is a method used for more expen stewed fruit and berries with cook sive, tender cuts of meat. ies. As garnishes for the main dish Pan-broiling is cooking in a use parsley, watercress, sliced raw skillet on top of the range. Fat onions, carrot tops or spiced fruit. is not added except to meat pat ties. Due to an unusually large demand and current war conditions, slightly more time is required in filling orders for a few of the most popular pattern numbers. a Do you have recipes or entertaining suggestions which you'd like to pass on to other readers? Send them to Miss Lynn Chambers, Western Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Released by Western Newspaper Union. 1 P R IN C E S S fro c k h a s e v e ry A th in g it ta k e s to m a k e you look y o u r p r e ttie s t! An e x c e p tio n a lly (his year's fabrics lack W HAT in variety and novelty is made up for in color, serviceability and pattern interest, to which add the clever self-fabric manipulation by designers, who are displaying utmost resourcefulness in creating stun ning fashions out of simple depend ably wearable materials. Not all fabrics are available these days. Silk is about out of the pic ture and supplies of velvet are lim ited. So it is up to wools, rayons and cottons to rise to occasion, which they have most gallantly, taking care of the situation beautifully throughout every phase of fashion. Especially noteworthy is this year’s output of rayon fabrics which includes weaves that tune to every fashion demand from sturdy made-for-hard- wear types to dressy and glamour types. An early fall star is spun rayon gabardine. This fabric is being used for intriguingly tailored sports dresses and suits, in soft pastels and bright shades. Spun rayon flannel is also a popular fall and winter fabric for dresses and soft tailored suits. It is especially chic in chalk stripes and plaids. Incidentally light-background plaids are newest and are preferred this year. Blends of spun rayon and wool in dress weights are being used for those warm dresses done in pastels and high shades, which so definitely fill a winter need. Another inter esting fabric for warm dresses is brushed jersey. This looks like duvetyn and has lovely drape and comfort. The outstanding dressier rayons are mossy crepe, rayon faille, moire and jersey. Strictly in the running as to style are the drape dresses, which make striking color contrast their theme. The attractive model to the left in the illustration brings the jumper frock of your school days up-to-date in that it boldly contrasts one color against another. Dark New Silhouette green with lime is a delight to the eye. Black used with Cherbourg blue is ever so smart and you will like Parma blue with deep purple. Centered in the group is a rayon faille frock that’s one of those sophisticate - simplicity types that young girls adore. I t ’s the sort that will make your G I Joe’s heart go double time. The lowcut square neck line is the very essence of flattery. Its flared skirt is grace itself and the three-quarter sleeves call atten tion to your pretty hands. It is per haps smartest in black but you'll love it in a delectable color, too. Rayon failles are also important for dressmaker suits made eye-appeal ing with sparkling Jeweled buttons. While limited in quantity there are some dressier rayons shown with ‘‘pattern interest.” These include jacquards especially smart for dressy blouses and evening wraps also mattelasses and moires and some very lovely pastel brocades for waistcoats. A dressy junior style done in young and gay jersey is pictured to the right. It is starred with gold nail- heads for glamour. The fashion moguls predict this will be a favorite for those moments when you want to dress up—yet be not too dressy. To make the most of a limited supply of rayon satins and rayon velvets, designers are using‘ these fabrics as trimmings in way of bows, insets and m idriff yokes to highlight plain wool and crepe dresses. This year’s rayons are especially designed for good service. Many of the fabrics are washable and have been tested for color and other quali ties. The best way of *finding out about washability and other service qualities is to look for informative labels on dresses and fabrics. Pattern No. 8674 comes in sizes 11. 12. 13. 14. 16 and 18. Size 12. three-quarter sleeves, requires 21» yards of 39-inch material. For trimming, 3*,4 yards of braid. W ell-F itting U nderw ear V - O U R n ew fa ll su it d e s e rv e s 1 w e ll-m a d e u n d e rw e a r. M ake up th is slip a n d p a n ty s e t—its n ic e ly tu c k e d w a is t a s s u r e s a good figure lin e u n d e r y o u r c o stu m e . I t m a y b e le ft p la in o r tr im m e d w ith la c e . W e’r e s u re y o u ’ll w a n t m o re th a n one se t! Pattern No. 8560 comes in sizes 36, 38, 40. 42. 44. 46. 48. 50 and 52. Size 38. slip with built-up shoulder and pantie re quires 414 yards of 39-inch material. For this pattern, send 25 cents in coins, your name, address, size desired, and the pattern number. To Relieve Bad Cough, M ix This Recipe, a t Home Big Saving. No Cooking. So Easy. You'll be surprised how quickly and easily you can relieve coughs due to colds, when you try this splendid re cipe. I t gives you about four times as much cough medicine for your money, and you'll find it truly wonderful. Make a syrup by stirring 2 cups of granulated sugar and one cup of water a few moments, until dissolved. No cooking needed— it’s no trouble at all. (Or you can use corn syrup or liquid honey. Instead of sugar syrup.) Then put 2*4 ounces of Finex (obtain ed from any druggist) into a pint bot tle. Add your syrup and you have a full pint of medicine that will amaze you by its quick action. I t never spoils, and tastes fine. This simple mixture takes right hold of a cough. For real results, you've never seen anything better. I t loosens the phlegm, soothes the irritated mem branes, and eases the soreness. Pinex is a special compound of proven ingredients, in concentrated form, well- known for Its prompt action in coughs and bronchial Irritations. Money re funded if it doesn’t please you In every way. So Crisp-Solksiy RICEKNSNES “The Craies are Great Feeds”— i • K ellogg’s Rice K rispies equal th e whole ripe grain in nearly all th e protective food elem ents declared essential to hum an nutrition. R eleased by W estern N e w s p ap er U nion. Belts of Medieval Splendor Stylish Belts have become a theme of high importance. They are being so richly bejeweled and embroidered they reflect a look of medieval splen dor. When you wear one of these luxury belts with your simple black dress you need not another trimming accent. In the new collections you will come across such eye-intriguing types as the belt of purple velvet that is embroidered with gold thread and tiny white pearls, a scroll work being applied in gold kid. Colorful stones with gilt embroidery give to a black suede belt a precious an tique look. Beauvais embroidery is a young way of adding dressiness to colored suede belts. A cummer bund style in bright green has a pink and green floral motif. Of course these belts come in the luxury class but any woman or girl who can sew and has creative talent can buy a simple velvet, ribbon or suede belt and- enrich it with intriguing em broidery and various artful accents. Sw eater D ress N ew This drama coat for evening de signed by Pauline Trigero gives something new in way of both fabric and silhouette. Fashioned of Du- chame brocade in midnight blue, it takes on the new “tunic lines” which this year appear in coats, suits and two-piece dresses. Very ultra also are the new blouses made of bro cade. s m a r t a n d p r a c tic a l v e rsio n is show n h e r e —o n e th a t w ill be good fo r school, office, o r good tim e s a f te r w a r d ! F a b r ic s of w a r m col o rs a n d good w e ig h t w ill p ro d u c e ju s t th e e ffect you w a n t. A fashion that is eminently prac tical and goodlooking and is herald ed as carrying an air of style pres tige is found in the new sweater dress which just recently made its appearance in the fashion scene. From all signs the sweater dress is going to prove a winner because it is so smartly wearable about town and through the day’s round of ac tivities. A successful model that has captured feminine fancy, tops a black skirt with a long-torso Jacket sweater done in gray and white knit. Throw a handsome fox stole over one shoulder. HO WONDER THEY A U SAY /'MLUCM' BERT: Those rolls smell so good, I just cant wait for supper! Imagine a girl as pretty as you being such a wonderful cook, tool ELLEN: You’re Just a flatterer ; . and I love It! These are “no-kneadlng” rolls. They’re made with Fleischmanns yellow label Yeast, the extra vitamin t_ klndl W WHAT A GRAND WAY TO GET MORE VITAMINS/ FLEISCHMANNS IS THE ONLY YEAST FOR BAKING THAT HAS ADDED AMOUNTS O F, 8OTH VITAMINSAANDD/' AS WELL AS THE VITAMIN 6 COMPLEX!; And all those vitamins go right Into your baking with no great loss In the oven. Always be sure ou get Flelschmann’s Yeast with he yellow label. A week’s supply keeps In the Ice-box. S FREE'. SEND FOR M il OVER 4 0 PAGES OF t RECIPES IN THE NEW < REVISEO EDITION OP FLEISCHMANNS FAMOUS •THE BREAD BASKET.’ DOZENS OF WONDERFUL / IDEAS FOR BREADS, ROLLS, OEUCIOUS SWEET BREADS - WRITE FOR YOURS TODAY/ F o r your free co p y, w rite » S tenderà B rands incorporated, G ra n d C ontrat A nnex, B ox 477, Naw York 17, N . Y.