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About Southern Oregon miner. (Ashland, Or.) 1935-1946 | View Entire Issue (May 2, 1946)
Southern Oregon Mirjer, Thursday, May 2, 1946 Woman's World S E W IN G C IR C LE PATTERNS Boost Blouse Supply By Making New Ones from Old Dresses ( j a t j , S c a f f o p e J ^ J w o -P iece U r o c h C o o l S h i , 'tivaiòter f o r ^Sr< n tm m er ß,j ßrlla . Huf, ‘‘1 • Lynn C h am b er»’ M en u * Tuna Fish Au Gratln Boiled Potatoes Brussels Sprouts Banana-Apricot Salad Custard or Rice Pudding Butterscotch Sauce Rye Bread Beverage Cookies made from the new em er gency flour tend to be darker In color but they can be made acceptably If direction* are followed. Emergency Flour Meets Tests for Breads and Cakes Just what does 80 per cent extrac tion flour mean? How will it uffect our own home baking? How can It be used? These are some of the questions you're probably asking yourself as the p a c k a g e s of emergency flour appear on store shelves. Well, let's start with the first ques tion. Eighty per cent extraction means that instead of the 72 per cent and 28 pounds of animal feed that the m iller has been getting from every 100 pounds of wheat he will now get 80 pounds of wheat to be used as flour and 20 pounds us anim al feed. The new flour is slightly gray in color instcud of the creamy white which we are accustomed to seeing The color is due partially to the parts of the wheat kernel which nat urally contain some color or pig ment. Emergency flour is considerably better than what we first had antici pated. To date, tests which have been made in actual home baking, the flour has behaved satisfactorily. In biscuits and breads, the color of the finished product has a slight grayish cast, but in other baked products such as muffins, cookies and cakes, the use of eggs tends to push the gray into the background. As for pie crust, you’ll find that the new flour gives pastry a much bet ter color than the flour we form erly used. It seems ¿hat in pastry, the crust comes out a more golden color than before. How to Use. You will be seeing new recipes in this column from tim e to tim e giv ing you tips on how to use the em er gency flour. However, if you want to convert your old recipes, a safe rule to follow is to take 2 table spoons out of each 1 cup of flour that the recipe requires. In using the emergency flour with baking powder, soda or sour m ilk, Lynn Says: Conserve Fats and Olla: Bet ter use can be made of drip pings — those fats that cook out of roasts, bacon and sausage While the fats are still liquid, strain them through cheese cloth and store them in a cool place. They are especially good for seasoning vegetables: they may be used for gravies and sauces and even some baking, in highly spiced cookies and cakes. Serve fewer fried foods to save on fat. If you do fry, use the shallow fat method or the oven. » Save the fats and oils which have been used for frying and re use them whenever possible. Otherwise, give the fats to your butcher. Render the excess fat on meats and use it either at home or turn it into the fat salvage. Dried bread crumbs can be used for puddings such as apple or peach betty, for dipping meats and fish, or other foods that are baked or fried. If you have dried c^ke, crumb it and use for a cake crumb crust for pie. M ix the crumbs with a little melted butter and sugar and press into a pie plate. Now that you've been asked to save wheat, do the following things to save on bread. Serve creamed meat on top of mashed potatoes instead of toast or biscuits. F or lunch, serve open-faced sandwiches instead of the closed variety. Top m eat c a s s e ro le s with c r u m b le d potato chips; use mashed potato or corn meal mush for topping m eat and vege table casserole. it seems advisa ble to use a min im um amount of stirring and m ix ing after the flour has been added, The rule which you have known so long, "M ix only until flour is moistened," as fa r as quick breads are concerned applies particularly to this new flour. In making yeast-leavened prod ucts, handle the batters and doughs lightly, especially after the flrst ris ing Another must is to let the prod uct rise not so much, so start work ing on it just before it doubles itself Texture la Cake*. For the emergency, you'll have to forego your elaborate, velvety textured cakes. Simple cakes—the two egg type—are quite acceptable made with the new flour, but the texture is not as soft and fine as you are accustomed to. You see, the flour is just not as soft and fine as the ble«ched flours which we rec ommend for really fine cakes. In ad dition to the simple white or gold cakes, you may also use the flour for devil's food or chocolate cakes and spice cakes. Thickening Qualities. For all practical purposes, the new flour has the same thickening quality as regu lar all • purpose flour. Use it the same way as you would our regu lar flour in thick e n in g g r a v ie s , s a u c e s , s te w s , pie and cake fill ings. Another point which it is well to rem em ber in regard to the new flour is that it will not keep as well as regular flour. Don't stock up on it! Buy lim ited quantities, but buy them more often. The same storage that we give regular flour is doubly important in this case. A covered container is recommended, and it's best to keep this in a cool, dry place. Let the air circulate around the container. Food Value. Some people have said that the emergency flour is a fine thing be cause it has more "good in it." Well, of course, the bran in the flour is K I O WOMAN ever has enough ‘ ' blouses, the most economical item in the wardrobe If you have a skirt with a choice of two. three or even four blouses, you can a l ways be sure of going about well dressed without giving the impres sion that you are always wearing the same clothes or operating on a limited wardrobe. Most blouses require two yards or less of m aterial, and they may be | made from all sorts of m aterial. In fact, the sky is the lim it as far as fabrics for blouses are con cerned. Many a Woman with out moded dresses or evening gowns can put together several blouses and give the impression of a brand new wardrobe. Taffeta evening gowns make par ticularly attractive blouses. Since taffeta blouses are now popular, those outmoded gowns should now be taken out, overhauled, cut and made into something as usable and pretty as a blouse to give you an alternate for that new spring suit Any style may be chosen for taf feta blouses are seen in draped and tailored styles. They are cool and feel well under a wool suit. They are dressy enough even when you remove the jacket to your suit. Fitting is as im portant in a blouse as in a well-tailored suit. Take a look at some of the handsome, ex pensive blouses in the stores and you will see what I mean. Notice that there are at least four tucks at the waist of the blouse, two on each side in both back and in front. A smart black wool crepe dress In some styles you will find even with a matching hood is modeled more tucks to give that "nipped" at by M artha Vickers, now appearing the waist look, and prevent too much in Warner Brothers’ "The Big fullness under the skirt. Sleep." The hand-crocheted pep Details are Im portant lum Is of black chenille. In M a k in g Blouse Another important detail which we are beginning to see more often in blouses is the deep dart right underneath the arm. This is used to get away from the flat-looking bust Drop Cookies. Released by Western Newspaper Union. ♦ • Gay Tw o-Piecer GAY and delightful two-piece dress to give your wardrobe a A lift. Scallops m ake a striking fin • Pattern No. 1358 comes in sizes 14. 16, 18. 20; 40, 42 . 44 and 46 Size 16 requires 3'2 yards ot 39-inch m aterial. Due to an unusually large demand and current conditions, slightly more tim e is required in filling orders for a few of the most popular pattern numbers. ish for the jacket, the gently flared peplum tends to minimize your waist. Grand for year-’round wear in almost any fabric. SEWING CIRCLE PATTERN DEPT. giving good lines to the blouse. The 709 Mission St., San Francisco, Calif. more expensive pads seem to cup Enclose 25 cents in coins for each Pattern No 8855 is for sizes 12. 14. 16. the shoulder rather than pad it, and 18 and 20. Size 14. short sleeves. 4% yards pattern desired. they are not so weighty as the ot 35-inch m aterial. Pattern N o .----------------------------Size------ stuffed ones. They may be used in several blouses. Name- Another type of pad now being Address- made is attached to a net vest. This is designed to be worn underneath the blouse, and of course, it elim i nates sewing pads in each blouse. One large New York hotel deco Still another solution to the pad rates and furnishes each room dif Probably the only ceature whose problem is to use the taffeta itself. ferently, has a record of the likes development results from environ The pads, which need not be stuffed, and dislikes of the 650,000 individ m ent and food instead of heredity since the m aterial is stiff, will also ual guests it ha’ accommodated, is the queen bee, reports Collier’s. match the blouse perfectly. and does not peim it any luggage As an egg, she is no different If you are fond of cuffs on the to be carried in or out of its main biologically from the infertile fe blouse, taffeta makes beautiful entrance, says Collier’s. male or worker bee; yet by being pleated cuffs. The pleats should be Another large hotel dresses its housed in a larger cell and fed placed evenly and pressed and employees in 83 different uniforms, royal jelly instead of nectar and basted in place before sewing. Pay m aintains a staff that speaks 33 pollen, she becomes a queen, dif particular attention to the line or languages, and supplies heat on re fering considerably from the other print of the m aterial. Piping may quest to any guest room at any fem ales in color, physical con also be used if you are fortunate in time, even in m idsum mer. struction and m ental traits. finding some that matches or con trasts perfectly with the m aterial you have on hand. If you are m aking long sleeves on the blouse, you will want at least two darts at the elbow to allow for freedom of movement. Sometimes patterns w ill call for only one dart, 5 arahz do n ' t b e s il l y - you K no w but it has been found best to m ake isn t sweet enough two small rather than one deep dart. TO MAKE A <JOOD PIE / The finished garm ent will also look much better. I t is always wise in making darts df this type to come to a- sharp WHY MARY, HAVEN'T point. You can best guide your sew YOU H E A R D ? THEY^E ing if you w ill baste first. Always tie the threads on the inside— and INVENTED A HEW KMO do tie them firm ly so that the dart THAT'S K £ A U fiW g £ r/ does not come open later. I t ’s much TRY THIS CHERRY Pl£ easier to sew them right the first tim e than to try to repair them later A ND J W f/ when they are sewed on the gar ment and you no longer have a flat working surface. Fed to Be a Queen and to give more attractive, fitted lines to the garment. Even if 'th e pattern which you happen to be us ing does not show these darts, fit them into the garment after the shoulder seams are sewed and you are ready to fit these side seams. Then baste them in, press, and try on. You w ill see how much they do for the figure. Darts are used plentifully on the blouse, as are gathers. In making the blouse, gather at the shoulders flrst, using very tiny stitches so that the gathering w ill be even. If the blouse has a yoke and an action back, make sure that the blouse is gathered, as at the shoulders, and basted carefully in place before sew ing. Another detail which is impor tant in the blouse is the shoulders. A tiny basting stitch is run around the upper part of the sleeve, and Pie crust made from the new flour this is used for making the small browns more readily even though gathers which enable you to ease in you w ill need a few drops more of Ice w ater to make it hold together. 2 cups emergency wheat flour 1 teaspoon baking powder 5-i teaspoon salt cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla Sift together dry ingredients Cream shortening, add sugar and beat in egg white. Add dry Ingredi ents and blend in H cup chopped nuts, if desired. Drop by spoonfuls on greased baking sheet, allowing room for spreading. Bake in a mod erate oven 12 to 15 minutes H Hotels Accommodate the Individual Guest’s Tastes / / you h a lt a taffeta eiening gotin . . . nourishing because it gives us more thiam in, niacin, riboflavin and iron than regular flour. It gives us only about half as much as enriched white flour, however. Gold Cake. 2 cups emergency wheat flour 3 teaspoons baking powder 1 teaspoon salt H cup shortening 1 cup sugar 2 eggs cup milk 1 teaspoon vanilla Sift together dry ingredients Cream shortening, add sugar. Cream thoroughly. Add eggs, one at a time, beating after each addi tion, about 1 minute. Combine milk and vanilla. Add flour and m ilk al ternately to creamed m ixture, beat ing aftfer each addition. Pour into two well-greased layer cake tins and bake in a moderate (350-degree) oven for 30 to 35 minutes. Sm art Shirtw aister ER E'S a frock you’ll just about live in all sum m er—the sm art and versatile shirtw aister. Dropped shoulders are cool and comfort able, the graceful gored skirt fits to perfection. Try it in a brightly striped fabric, with the stripes con trasting in yoke and sleeves. Muke a crisp blouse, the sleeve when you are ready to stitch it into place on the blouse. Most of the fullness is allowed on the top of the shoulders and the back. Make sure that no gathers are al lowed underneath the arm, as this will make the blouse uncomfortable to wear. Many types of shoulder pads are now available which will also aid in Gray is a most popular color for summer wear. Gray chambray trim m ed with white eyelet is ex ceedingly popular. Delightful cotton eyelet is per fect for cool, short, street-length dresses. These can be dressy and sophisticated and need not look as though they were borrowed from daughter. Mrwet/rswam,? ' Home Sewing Hints Just a word about patterns for those of you who do a lot of home sewing. I f the tape meas ure around the bust reads 42, please buy a pattern in that size, not in a 38. The size of the indi vidual is much better concealed in a correctly fitted garment, than one which is too small. I f the pattern must be altered, It is much easier to alter one that is too large simply by tak ing tucks in the pattern. I f too small, the pattern must be slit, and this is much more difficult to do than taking in tucks. Avoid over-sewing if you want the garm ent to look nice. Use the type of finished edge most suitable to your m aterial and make this as neat as possible. Good table space, good light and a place for the Ironing board are among the essentials need ed for home sewing. If it is not possible to have a sewing room, have all these items conveniently on hand when you do sew. Scarf prints are worked into the bodice or scarf treatments in In genious ways that bespeak a decid ed play of imagination. They are worn around the head like a little draped turban. Hoods are the plaything of designers who are cre ating scarflike affairs to wear in connection with new spring dresses I CAN HARDLY BEUEVE IT . ho seat* for a 'MARVELOUS PIE U < £ T H l$ f WHAT'S THE N AM E O F THAT NEW COAN 5YRUP OF YOURS.i r d f CALLED AND IT £ NOT JU S T A SUBSTITUTE. 1 LIKE r T A £ ? 8 ? 7 M H S&G4& FOR A L O I OF THINGS-- -MAKES S im ply wonderful SWEET VESSERTS ! 'r NEW-TYPE CORN SYRUP That's sweet enough to do things with! You may not believe thisuntil you’ve tried it yourself! But one trial will convince you that thia revolution ary new-type corn syrup is really sweet enough to make wonderful pies, puddings, frozen desserts, etc. —good hearty, healthy desserts that men and boys really likel Called Sweetoae, it's made pos sible by a new patented process — the biggest improvement in com f e s I t | I ‘ syrup in 50 years. Due to thia new process, Sweetose Golden Syrup to far sweeter—far richer in sugars — to as high in food value but thinner, smoother pouring, easier to use! You’ll be buying syrup for pan cakes 'anyway —so just ask for Sweetose Golden Syrup—and try these luscious desserts. Mail for free recipes. A. E. Staley Mfg. Co., Decatur, Illinois. A. E. Staley Mfg. Co. Dept. W N U -4 7 , Decatur, 111. Please send free, your recipes for eleven sweet desserts made with your patented new-type syrup, Sweetose. ATtfWE........................................................... 1 I • > • | I ............ .......... I '3 - — __ - _____ . . J ^3 r C d y....................................... S t o t t ........................... |
