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
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Braise the Meat to Make It Tender
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(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.