Southern Oregon miner., May 23, 1946, Image 7

Southern Oregon Miner, Thursday, May 23, 1946
*
*
*
*
*
Woman's World
Flour Sacks Aid Seamstress
As Fabric Shortage Continues
*
HOUSEHOLD
MEMOS
W e d d in g P arties
N eed L ig h t, D a in ty
Types o f Food
S E W IN G C IR C LE PATTERNS
S m a r tS ^ a A u a (
S o tA ï b a i n t y
irtw a ìa I ^ b rs
>'eAA
W a r m W e a th e r S e t
ié’y £//« .T/aZ
L Y N N C H A M B E R S ’ M EN US
Salmon Souille
Lem on W hile Sauce
B roccoli
Parsleyed Potatoes
A pple Cole Slaw
B ran M u llin s
Beverage
S tra w b e rry F lu ff Pie
Menu I I I —Wedding B reakfast.
Iced, diced fr u it In M elon Shell
Cream ed Sweetbreads or
Chicken w ith M ushroom s
B uttered Asparagus
Ripe Olives
T in y M uffins
E ndive Salad
Ice C ream
B rid e 's Cake
Beverage
M ints
I ’ve found an excellent recipe fo r
cream ed chicken w hich Is basic.
You m u y v a ry it as you see fit, add­
ing pim ie n to and m ushroom s or
even su b stitu tin g sweetbreads, p a r­
boiled, fo r p a rt o f the chicken.
I F Y O U 'V E trie d to do any sewing
la te ly and have scoured the
stores In a vain a tte m p t to find s u it­
able m a te ria l fo r yourself, then you
w ill welcom e any suggestion th a t
gives m a te ria l easily. Long before
we had the w ealth o f fa b ric s found
in p re w a r tim es, m any h o m em ak­
ers were m a k in g good use o f those
large, clean, re a d ily a v a ila b le flour
o r sugar sacks.
Some o f the d e p a rtm e n t and no­
tions goods stores s till c a rry them ,
and you m ig h t w ell look to them as
m a te ria l fo r a cheerful m o rn in g
dress o r co ve r-a ll apron. Cheerful?
Why yes, o f course Just get out the
package o f dyes and dyeing k e ttle
and go to w ork. Since these sacks
■ire cotton, they take dye v e ry eas
fly. and of course you do not have
to bleach them first. You can have
any co lo r you desire—a b rig h t k e lly
green, rose pink, aqua o r ro b in ’ s
egg blue.
; D epending on your size, it w ill
C ream ed Chicken.
j take fro m tw o to fo u r o f the la rg e
(Serves 6)
i size flour o r sugar sacks to give
1 4-pound chicken o r fow l
you the m a te ria l you want. Take
ft sm a ll w hite onions
out the seams firs t, and m ake cer,
1 bay leaf
tain the sacks are clean. Use the
2 teaspoons salt
d ire ctio n s fo r the p a rtic u la r dye you
*4 teaspoon pepper
have on hand and go to w ork. A fte r
H cup chicken fa t, b utter
the fa b ric has been dyed, d rie d and
or substitute
ironed, la y - it out
fo r —a
the
' i cup flour
---- - —
w patte rn
I f yo u 're serving at any of the
m a kin g sure th a t no m a te ria ls w ill
I
cup
chicken
broth
w edding parties, see that a ll serv­
be wasted.
1J4 cups ric h m ilk
ice Is of the finest. It* . tim e to
S
im
m
e
r
chicken
and
onions
In
brin g the s ilv e r out of the m oth­
Checking M easurem ents
balls. and to see th a t the best china b o iling w ater to cover. Add season­
Considered
E ssential
Re­
Is w ashrd gently to sparkle on the ings and cook u n til tender
Some
of
you
m a y say. “ W ell, i t ’ s
w edding reception
or breakfast m ove chicken fro m broth and cool.
Skim fa t off broth and reserve; not so im p o rta n t th a t m y house
table.
fits
so
p e rfe c tly .”
Why
s tra in broth, re se rvin g onions and dress
Weddings always pose an« In te r­ broth. Cut chicken into pieces. M e lt shouldn t the dreÿs you do yo u r
esting refreshm ent problem because chicken fa t in top o f double boil- w o rk in. the one you spend m ost of
we do not fuce them e ve ry day. e r blend in flo u r and s tir in broth the d a y lig h t hours in, be w e ll fit­
Cook u n til thickened ted? A c tu a lly , good fit is im p o rta n t
W ith shortages s till v e ry m uch evi­ and m ilk .
here as in a dress-up dress. Then
dent. the problem is bound to be w hile s tirrin g .
Add onions and chicken. Heat and too, these dresses are re la tiv e ly s im ­
ju s t a b it thick, especially i f you
season fu rth e r if necessary. Serve ple, and you can learn good fittin g
happen io be personally Involved
J hen. too. if the w edding happens in toast cups o r p a tty shells o r large fro m m a k in g th e m —a th in g o f im ­
portance when you begin sew ing on
to be a big a ffa ir w ith showers and s ilv e r casserole.
H e re ’s a new sw orthy p rin t In­
the "m o re im p o rta n t” a rtic le s of
p a r t ie s preced­
Menu IV .—D a y tim e Reception.
clothing.
spired by a new spaper g i r l ’s
ing the big event,
Assorted Sandwiches
b rig h t idea. This cool a ttra c tiv e
Select o r m ake a p a tte rn th a t
m ost o f us are
Chicken Mousse
dress fro m H e rb e rt S ondheim ’s
opt to ru n out of
comes e x a c tly to y o u r own bust size.
S h rim p in T om ato Aspic
id e a s p r e t t y
collection has b rie f sleeves and
Oysters o r C rabm eat a la Newburg A d ju stm e n ts o f an inch o r so can
he m ade easily, but re m e m b e r i t is
q u ickly. F o r this
sim ple lines th a t keep you cool
in P a tty Shells
easier to m ake a p a tte rn one size
re a s o n
I ’ ve
Frozen F ru it Salad w ith
and w e ll dressed a t the same
m ade up menu
t resh Orange Segments and B erries la rg e r—a little s m a lle r, than to cut
tim e .
s u g g e s tio n s fo r
B rid e 's Cake
Bisque T o rto n i
d iffe re n t types of
Decorated M in ts
Coffee
p a rt o f the sleeve th a t fits to th »
w edding
refreshm ents,
in clu d in g
How to do:
E v e ry th in g in this
Ir e » , and d ra w these g « t l v J 5 S
the b rid a l shower. E v e ry th in g is on menu is served cold except the hot
the sleeve fits the arm hole7 Un
the sim ple side, but i f you choose,
oysters o r crab-
less you are experienced, do not tr y
you con m ake it qu ite an event by m eat dish
and
to sew the sleeves on the m achine
g arnishing the food a ttra c tiv e ly , as * h e beverage.
before basting.
suggested.
P r e p a r e th e s e
A fte r the sleeve has been basted
cold things ahead
Menu I . —B rid a l Shower
tr y the dress on and see how the
o
f
tim
e
w
h
ile
you
F rosted Sandwich L o a f
sleeve feels. I f i t does not g ive the
s e t th e t a b le .
M olded Salad
Relishes
fu lle s t co m fo rt, a d ju st the basting
Leave
the
hot
_____
R aspberry C ream P a rfa it
u n til the dress looks and feels ex
dish u n til last.
The b rid e ’ s cake
D a in ty Cookies
Coffee
a c tly as you wish.
m ay be homem ade o r ordered de­
The dessert is an easy to fix n u m ­ pending upon the am ount o f w o rk
A no th e r th in g you m a y have no
ber provided yo u 're stocked w ith involved. M any guests w ill p re fe r
ticed in b u yin g ready-m ade g a r­
fresh berries, ice cream and some ta kin g the cuke home, so i t is neces­
m ents is the w a istlin e . I f this does
c u rra n t Jelly.
sa ry to »serve a dessert lik e Bisque
not fa ll e x a ctly where the n a tu ra l
II you have w m e flour sacks.
R aspberry Cream P a rfa it.
T o rto n i:
w a istlin e is, the dress is uncom ­
(Serves 6)
fo rta b le .
You can d e term ine the
Bisque T o rto n i.
s lits in a p a tte rn th a t is too sm a ll n a tu ra l w a istlin e by p u ttin g a tape
54 cup c u rra n t Jelly
(Serves 15 to 18)
to m ake it fit.
1 cup raspberries
I teaspoon unflavored g elatin
m easure around the w aist and bend­
A good w ay to get this fittin g ing to see th a t i t is e xa ctly in place.
'» cup w hipping cream
1 tablespoon cold w ater
problem in hand is to take y o u r own Then m a rk the n a tu ra l w a istlin e on
V a n illa Ice cream
1 cup sugar o r lig h t corn syrup
Beat the je lly w ith a fo rk , fo ld in
m easurem ents and pencil them
’ 4 cup cold w a te r
the ga rm e n t w ith chalk.
down side by side w ith the p a tte rn
raspberries. Add whipped cream .
5« teaspoon sa lt
E ven in m o rn in g dresses, the fit
m easurem ents. Then you w ill know
F ill p a rfa it glasses w ith a lte rn a te
6 egg yolks
o ve r the bust is im p o rta n t
You
e x a c tly the am ount o f adjustm ent
layers o f the je lly m ix tu re and ice
% cup crushed macaroons or
m ig h t tr y u n d e ra rm darts, even i f
needed,
and
can
a
llo
w
a
cco
rd
­
cream . G arnish w ith whole berries.
d ry cake crum bs
th e y are not m a rke d on the pat
ingly.
!4 cup chopped nut meats
tern. These darts, you know, are
Menu I I . —Spinster Luncheon
94 cup ( hopped blanched
In cu ttin g a dress fro m a flour found on the m ost expensive clothes
Consomme w ith Lem on Slices
sack, bear in m in d the g ra in o f the ju s t fo r the sake o f fittin g .
alm onds
C ream ed Chicken w ith
1 teaspoon v a n illa
m a te ria l and place the p a tte rn c o r­
Toasted Alm onds
re c tly on the lengthw ise g ra in . M a rk
2 cups heavy cream , whipped
Orange Salad
T hin Melba Toast
Soften g elatin in w a te r 5 m inutes. a ll sewing guides e ith e r w ith s titc h ­
In d iv id u a l M eringues w ith
B o il sugar, w a te r and s a lt u n til ing. ta ilo r's tacks o r chalk. T his
Ice C ream
syru p spins a thread (230 degrees). m akes the w o rk m ove along m ucn
M in ts
Beverage
Now th a t w a rm e r w eather Is
P our slow ly over beaten egg yolks faster.
How to do: P repare consomme s tirr in g constantly
here and you are sewing on the
Add softened Here A re Tips
ahead of tim e ; heat when ready to g elatin and s tir u n til dissolved. Cool.
lig h te r w eight m a te ria ls, keep in
m in d these p ointers to m ake*the
serve. F o r cas­ Fold in macaroons and n u t meats^ F o r Sewing
sewing easy.
serole, use large Add whipped cream . P our in to c rin ­
T here are usu a lly some p a rts of
pieces of w hite kled paper cups, place in freezer dressm aking th a t are m ore tr ic k y
1- When sewing on sheer fa b ­
m eat, ric h cream tra y and freeze.
than others
Take the sleeves, fo r
rics, use tissue p a per o r obsolete
s a u c e a n d to p |
patterns to place underneath the
Note: 1 cup chopped m a ra ch in o
w it h
slivered, cherries m ay also be ndded fo r ex­
g a rm e n t when sew ing w ith the
toasted almonds. tra fla vo r and color.
m achine. The tissue paper comes
The orange salad
o ff a lm o st by its e lf and insures
m a y be molded;
a seam th a t is not too tig h t
it's good w ith a
2. A double stitch e d seam is
honey french dressing.
T in t the
the sim p le st type to use fo r finish
m eringues p ink and serve w ith ice
m g sheer fa b rics. The firs t row
cream o r whole, sugared berries.
of s t>tehing is on the seam line,
and the second an eighth o f an
in ch outside it.
3- A lapped seam is often used
L Y N N SAYS
on b u lky net o r closely patterned
lace m a te ria l. The surplus edges
Taste Teasers: P’ o r a sum m ery
o f the seam are trim m e d a fte r
touch to a consomm e noodle
the edges are overlapped.
soup, add 1 chopped hard-cooked
m i , h ° I er, Casting is anolhe r neat
egg to each fo u r servings.
method fo r fin ish in g seams on
S p rin kle croutons w ith grated,
sheer fa b rics. In this case, m ake
Corn er/ them into a mornin/t dress.
n ip p y cheese and serve them w ith
a p la in seam firs t and then press
soup o r vegetable ju ic e as a firs t
it open. O vercast both edges
example. Just how are they to be
course.
d e L I he fa ^ ric w hich y ° u us*
eased into the g a rm e n t w ith o u t ugly
Two tablespoons o f chopped
! I
,nes the type o f hem. F o r
A molded loaf Is a good way to gathers where they should not be'*
p ic k le re lis h adds zip to any m a c­
chiffons, organdies and geor­
The
best
way
I
know
is
to
take
sm
all
serve a m ain dish at the Shower and
aro n i o r noodle and cheese dish
gettes, use a ro lle d o r p ico t hem.
I Add the re lish before baking.
.Spinster Luncheon. Or. If you pre­ basting stitches around the fullest
Cool S e t f o r T o t
JJ ERE
is an adorable little
w arm -w eather dress for your
tiny daughter th a t’s wonderfully
easy to m ake. The perky raglan
sleeves are edged in soft scallops,
the draw string neck m akes it sim ­
ple to launder. A scalloped bon­
net
and panties complete the set.
BUTTON - UP - THE - FRONT
shirtw aister to take you ev­
Pattern No. 8027 comes In sizer 1 2 3
£ .? eaf s' Size 2. dress, t% yards
eryw here with confidence. I t ’s of L 35 and
or 39-inch; panties, % yard; bonnet,
neat and carefully tailored, and 3« yard.
takes handsomely to a variety of
SE W IN G C IR C L E P A T T E R N D E P T .
fabrics. Why not choose a bold
709 Mission St., San Francisco, Calif.
stripe — and use the stripes hori­
Enclose 25 cents in coins for each
zontally for yoke and cap sleeves.
pattern desired.
1
• • •
lRP9(Vei£ 7,°' 85?5?S for sizes 12- H. 16.
yards'oV, 352oran3d9^ c h SiZe “ reqU‘reS 3%
Pattern No.
____
Nam e------- ----------------------- -------------- ------
Address------- --------------------------- ------
Plant Pollenation
T h e p o lle n a tio n o f p la n ts is a f­
fe c te d n o t o n ly b y w in d , w a te r, in ­
se cts, b ird s a n d m a n , b u t a lso by
m a m m a ls su ch as J a v a n e s e b a ts
and A u s tr a lia n h o n e y m ic e . In c i-
I
in • d lffe r e n t sp e cie s o f
L ” *-8’ th e ! n te r v a * b e tw e e n p o l-
I
a n t? f e r t l ll z a t l on ra n g e s
Origin of ‘Zeros’
May^e you've been wondering
why Ja p planes used in the w ar
were called Zeros. Your history
book m ight tell you, though it isn’t
likely.
The plane cam e by its nam e
through its model num ber. Ja p
------- v.v.i langea
which they’re m ade. The Zero was
trom a few hours to more than a m ade in 1941, which in Ja p an ­
year.
ese tim e is the y ear 2600.
gVAPf Cg4atOg/ X(VP PPP/ S X /...
D C
■
You can also get this cereal in Kellogg's V A R IE TY _6 d if-
ferent cereals, 10 generous packages, In one handy carton!
Sheer Materials
Season steaks w ith a sauce
m ade by m ix in g c h ili sauce, g ra t­
ed onion, W orcestershire sauce
and a b it o f m ustard together.
P o u r o ver the steak ju s t before
| it finishes b ro ilin g .
H alves o f canned peaches filled
w ith cream cheese m ixed w ith
chopped b its o f g in g er o r slivered
alm onds a rc delicious served on a
bed o f greens.
S p rin kle g rated cheese on to ­
m a to ju ic e before serving fo r
n ip p y taste.
fe r, the Jellied salad m ay be m o ld ­
ed In a lo a f pan and served as Il­
lustrated. P arsley bordered sauce
is In the g ra v y boat.
Menu V —Sim ple Reception.
F in g e r Sandwiches
T in y Cakes
D a in ty Cookies
B rid e ’ s Cake
Coffee
How to do: M ake sandwiches as
d a in ty as possible and w ra p In
waxed paper to keep m oist. Serve
e v e ryth in g as b e a u tifu lly ns possi­
ble on w h ile dam ask w ith s ilv e r
service.
Relensed by Western Newspaper Union,
Spring Fashion Notes
Cotton achieves new im portance
B o rd e r p rin ts o ffe r an a ttra c tiv e
this season by being handled not as
suggestion fo r yo u r p la y clothes. The
cotton, an inexpensive fa b ric , but
the7 skirtr* i btnndS m8y appear in
lik e silk o r rayon.
bodice °r On the
Open-crowned bonnets, ra th e r like rieeves ’
the old fashioned poke bonnets, orc
n r S / w “ " pIanning on w e a rin g a
new, too. Y o u 'll notice that lots o f p rin t blouse w ith y o u r su it o r s k irt
them are o f rough woven straw
• neat touch is to put m a tch in g p rin t
we h a ve n 't seen- fo r a long tim e ,
on the cuffs o f y o u r gloves. This is
and they are flirta tio u s ly trim m e d
e ^ e c in lly effe ctive w ith black
or
w ith em broidered pique o r the lik e
brow n o r navy
Keeps for weeks on your pantry shelf
. . . ready for quick action
I F Y O U B A K E A T H O M E — N e w Fleisch-
m a k e i i.
° r y Y east let8 Vo«
make all the delicious bread your family
lows, quickly. . . any time you want to.
Easy-to-use . fast-acting... New Fleisch-
mann s Fast Rising stays full-strength for
weeks on your pantry shelf-alw ays ready
F1k-
"lt,On
w,henever
VO« need
Get
, n
^ IJ
w ^
»eh
m ann
’s Fast Rising
Dry it. Yeast
’ Mr.
.
J
today. At your grocer’s.
MUSCULAR ACHES
STIFF JOINTS «TIRED MUSCLES • SPRAINS • STRAINS • BRUISES
.SLOAN’S LINIMENTL