Southern Oregon News Review, Thursday, August 8, 1946
SEW ING CIRCLE PATTERNS
WOMAN'S WORLD
Old Coals Make Nice Toppers
W a h le J S c h o o l S , roc,
II Tailoring Is Well Handled S iJ e S u tto n ^breu for
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H ere’s M eat for Your T able
• See Recipes Below)
C hoice W ays with M eat
LY N N C HAM BERS’ MENUS
The la rg e umounts of cu ttle
•Swiss Steak in Sour C ream
butchered
re ce n tly
rneun
m ore
Green Beans w ith
n ie u t on yo u r tuble and fo r m uny
S livered C arrots
o f us, it w ill mean rounding up those
B row ned Potatoes
delectable, m o u th -w a te rin g recipes
Head Lettuce Salad
th a t m ake m eat so good to eat.
F resh C antaloupe w ith B erries
T here's not m eut to waste, but
B read
Beverage
y o u 'll be able to find a v a rie ty of
•H ccip c given.
cuts w ith w hich
I'd suggest you
do
your
ve ry
Purk Chops With Apple Stalling.
best.
C o o k it
(Serves 6)
c a re fu lly so us 6 thick pork chops
not to sh rin k it o r 1 slice salt pork, diced
d ry i t out. Sea­ i S cup bread or cracker crumbs
son it w ell and 2 teaspoons finely chopped parsley
y o u 'll give the 3 ta rt apples, diced
fa m ily som ething to cheer about.
!i cup chopped celery
'« cup chopped onion
F ir s t w e 'll s ta rt off w ith some
ve ry lla v o rfu l beef recipes.
One !i cup sugar
uses sour cre a m w hich w ill m ake Salt and pepper
rich , delicious g ra v y along w ith the
Have pork chops cut one to two
m eut. and the o ther uses good sea­ | inches th ic k , with a pocket cut fro m
sonings w hich w ill do the m ost fo r the inside. F ry sa lt pork u n til crisp,
the cut o f m eut.
then add celery, and onion and cook
u n til tender.
Add diced apples,
•Swiss Steak In Sour Cream.
s p rin kle w ith sugar and cover. Cook
(Serves 6 to Hi
slow ly u n til they have a glazed ap­
3 pounds round steak (2 inches
pearance. Add bread cru m b s and
thick)
season. S tuff in to pocket of pork
Flour, salt, pepper, fat
chops. Season chops w ith sa lt and
2 onions, sliced
pepper and brow n on both sides in
'a cup water
hot s k ille t. Reduce heat, add a few
*i cup sour cream
ta b li spoons w a te r, cover and cook
2 tablespoons grated cheese
slo w ly u n til done, fo r about 1 •/«
*i teaspoon paprika
hours.
Dredge steak w ith Hour and sea­
Braised Veal Steak,
son w ith salt and pepper. B row n on
(Serves 4)
both sides in hot fat. Add re m a in ­
2 pounds veal steak
ing ingredients, cover pan closely
1 egg, slightly beaten
and sim m e r slow ly u n til m eat is
2 tablespoons milk
tin d e r, about 2Mi hours.
2 cups crushed cereal flakes
Beef a la Mode.
4 tablespoons fat
(Serves 10)
1 small ran mushrooms
5 pounds beef rump roust
Have steak cut one inch th ic k
•i pound fat salt pork
Cut into pieces fo r serving.
Pepper
Into m ix tu re of
1 clove garlic, chopped
egg
and
m ilk ,
Salt, cayenne, flour
then
in
cereal
2 onions, sliced
flakes. B row n in
4 tablespoons bacon <l>
' ■"»
hot fa t and cover
1 bay leaf
w ith m ushroom s
1 sprig parslev
and th e ir liq u id . C over tig h tly and
3 carrots sliced
cook slow ly u n til tender, about 45
I turnip, sliced
m inutes.
T hicken the liq u id fo r
*i cup boiling water
g ra v y and serve o ver the veal
steaks.
C u t deep gashes in beef,
I f you’ ve been lu c k y enough to
sa lt p ork v e ry thin, ru b w ith
get yo u r share o f lam b, then you
per and place in
w ill w ant ideas fo r p re p a rin g the
gashes of m eat.
d iffe re n t cuts. Because o f its del­
Rub m e a t w ith
icate flavor, la m b takes a d iffe re n t
g a rlic , sa lt and
type
of seasoning than other meats
cayenne
and
r
i
dredge w ith flour.
B row n onions in
bacon d rip p in g s,
rem ove onions and place m e a t in
ke ttle . Place onions, bay le a f and
parsley o ver the m eat. C over and
cook slow ly u n til w e ll brow ned on
one side. T u rn and brow n on other
sides. A dd vegetables and cook un­
t i l w e ll browned. Add b o ilin g wa­
ter, co ve r closely and s im m e r fo r
3 hours o r longer, adding m ore wa­
te r i f necessary. Serve m eat w ith
vegetables and g ra v y .
You should be able to find plenty
of p o rk on the m a rk e t, and there's
no m ore te m p tin g w ay o f p re p a rin g
p ork chops than w ith apple s tu ff­
ing. H ere’ s how it's done:
L Y N N SAYS:
►
P a n -B ro ilin g M e a t: I f you do n 't
have a b ro ile r and w a n t to b ro il
m eats, use a heavy, pre-heated
fr y in g pan. Do not use any fa t
in the pan, except when b ro ilin g
ground m eat. B row n m eat In the
hot pan on both sides. Season
o n ly a fte r it is browned, o th e r­
wise the sa lt w ill d ra w out the
ric h juices.
N ever add w a te r o r cover the
pan fo r pan b ro ilin g . The idea is
to m ake it ns close to oven b ro il­
ing as possible.
When m e a t is browned, tu rn
down the heat to finish cooking.
T u rn o ccasionally to cook evenly,
and keep pouring o ff the fa t as
it accum ulates so th a t the m eat
w ill b ro il ra th e r than fr y .
L a m b chops, sm a ll steaks,
chops and m eat patties are e xce l­
lent when prepared by th is m e th ­
od.
T 'H E m ost p opular coat fo r the
* younger set fo r the present ap­
pears to be the sh o rt to p p e r that
(Its w e ll over a ll kinds o f dresses
and even suits. It's s o rt o f a casual
a ffa ir th a t slips on and o ff easily
but s till makes the g irls look well
turned out.
It's s u rp ris in g how m any old
coats can be converted e asily into
a ttra c tiv e toppers fo r school. P e r­
haps la st y e a r's coat looks ju s t a
b it shabby fo r w ear th is year, or
I is a b it outm oded by the abundance
j of s h o rte r coats the others are w e a r­
ing
I f the coat is p la id o r tweed
I o r a nice solid color, then it is p e r­
fe ct m a te ria l fo r the p o p u la r top­
per.
Look fo r a coat whose m a te ria l is
firm ly woven w ith enough body to
ta ilo r n ice ly. I f the coat has a nice
top, such as a lapel style o r even
a collarlcss one th a t sets w ell on
the g irl, you w ill have to do little
to the coat except, perhaps, to
change the padding in the shoul­
ders, and m ake a present of a new
lin in g that w ill c a rry it thro u g h the
present school season.
You w ill probably not use a pat­
te rn fo r the coat, but in c u ttin g it
down it is perhaps best to fit i t on
the g ir l so as to be sure th a t you
get the rig h t length to it. This
should be folded up and pinned firs t
so th a t you w ill know e x a c tly how it
looks before going to w o rk w ith the
shears.
charm ing—buttons are repeated
on the skirt and pocket. Notice
how the wide extended shoulders
accent a tiny junior waistline.
When Changing Sixes
L'se New Pattern
Wide-Girdled Dress
ideal school frock for the
lass of six to fourteen. The
pretty square neckline is outlined
in bright ric rac, which also trim s
I the full skirt. She’ll love the
j grown-up look of the popular wide
I girdle. Use a colorful checked or
i dotted fabric in her favorite shade.
• • •
If, however, you are m a kin g a
la rg e coat in to a s m a lle r one. the
best plan to fo llo w is to rip the coat
a p a rt and use a p a tte rn . H ave the
| coat cleaned, rip p e d c a re fu lly , and
, pressed v e ry fla t so th a t p inning and
! c u ttin g can be easily done.
When w o rk in g w ith woolens, you
c a n 't have the iro n in g board too
handy
A ll seams on such heavy
1 m a te ria l should be pressed open
Shoulder detail takes this blue
and white striped blouse out of
the ordinary class. Diana Lynn,
star of “ Easy Come, Easy Go,'*
Pattern No. 8871 comes in sizes 6. 8.
wears this costume, so ideal for ■ 10. 12 and 14 years. Size 8. 2'/» yards
of 35 or 39-inch; 5 yards ric rac.
the school girl.
the stitch in g less conspicuous than
i f you stitched ’ » o r Y« o f an inch
fro m the edge.
Wide Shoulders, Narrow Waist
! U ER E 'S a sm art frock th a t’s
1 •* sure to win you a wealth of
I compliments.
The clever side
I swept closing is novel and very
Pattern No. 8049 is designed for sizes
11. 12. 13. 14. 16 and 18. Size 12 requires
3!« yards of 35 or 39-inch.
N e w — F x r i t i n i — D if fe r e n t — th e
ru m m e r
Is s u e o f F A S H I O N . S e n d t w e n t y - f i v e c e n ts
f o r v o u r c o n y o f th *o
boo k o f id e a s
a n d p a tte rn s fo r a ll hom e s e w e rs . . . s u r -
( e . i . u n r b y n a t i o n a l l y k n o w n f a s h io n e d i ­
t o r s . . . s p e c ia l p a t t e r n s b y l o p - h ig h t
A m e r i c a n d e s ig n e r s . . . c o n te s t d e s ig n s
b y A m e r i c a 's t a le n t e d j u n i o r s . . . f r e e
s h o u ld e r p a d p a t t e r n p r i n t r d in b o o k .
Send your order to:
SEW ING C IR C L E P A T T E R N D E P T .
709 Mission St., San Francisco, Calif.
Enclose 25 cents in coins for each
pattern desired.
Pattern N o .---------------------------- S i z e -
Nam e—
Address-
Easy Guide Offered
For Lining Coat
H em oilel Iasi yea r’s coat. .
c a re fu lly as soon as they are
stitched. T h is pressing m a y sound
lik e a lo t of nonsense, but it's ab­
solutely essential so th a t you w ork
along c a re fu lly planned lines and
get the s titc h in g as even as pos­
sible.
The seam allow ance on woolens
should be am ple as the fa b ric w ill
p u ll out unless yo u 've taken care of
this c a re fu lly . It's also necessary
to a llo w p le n ty fo r seams so that
the g a rm e n t can be pressed w ell
and have the seams lie fla t once they
are p u t together.
In some woolens w hich do not ra v ­
el easily, o r those w hich are not
too heavy, the seams m ay be fin ­
ished w ith p in k in g shears, but
should the fa b ric be heavy at all
it's best to o vercast the edges to
g ive a nice finish to the garm ent.
I f you are re m o d e lin g an old coat,
and p a rtic u la rly i f shortening to a
topper style, you w ill have to re­
m ove the pockets. F it the pockets
Lamb Hash In Cabbage Leaves.
onto the coat a fte r i t has been sh o rt­
(Serves 6)
ened because in m ost cases they w ill
1 head of cabbage
have to be lifte d , and they should
1 pound lamb, mlnccd
fit the w earer.
2 onions, chopped
P in the pockets in place, w ith the
1 cup uncooked rice
sides o f the pockets on a tru e
Salt and pepper
lengthw ise g ra in o f fa b ric .
Then
3 or 4 tomatoes, sliced
stitc h up to the top o f the pocket,
•zi cup water
then tu rn down and stitch to the
M eat stock
bottom , across, up to the top o f the
Cook cabbage u n til ten d e r; d ra in opposite side, and down the w id th of
P iv o t squarely a t each
and separate leaves ca re fu lly . Com­ the hem.
Keep s titc h in g w ith in A
bine lam b, onions, rice , s a lt and c o rn e r
pepper and m ix w ell. On each cab­ inch of the edge, w hich w ill m ake
bage le a f place a tablespoon of the
m ix tu re and ro ll, tu rn in g ends of
the cabbage in to secure the ro ll.
P lace the ro lls in a greased pan,
add tom atoes, w a te r and su fficie n t
stock to h a lf cover the ro lls . Cook
in a m oderate (350 degree) oven or
u n til ric e is tender.
Lamb en Brochette.
(Serves 6)
2 pounds lamb steak
3 tablespoons cooking nil
ti tablespoons lemon juice
1 onion, minced
1 teaspoon salt
’i pound mushrooms
C ut la m b in to 1-inch squares.
For this year's football games.
Com bine o il, lem on ju ice , onion and
s a lt and pour o ve r la m b and let
stand several hours.
D ra in lam b
and place m e a t on skewers a lte r­
n ately w ith m ushroom caps. Place
4 inches below m oderate b ro ile r
Accessories are an im p o rta n t
heat and b ro il 12 to 15 m inutes,
w a rdrobe b rig h te n e r. Look fo r flow ­
tu rn in g several tim es.
R em em ber th a t uncooked meat ers, je w e lry and in te re stin g stitches
w ill keep safely only a few hours in gloves if you w ant to be in fash­
unless you put i t in a re frig a to r or ion.
The ro m a n tic influence is s till p re ­
v e ry cold place. Ground m eat needs
colder storage and keeps a s h o rte r j d o m inant in m any fashions. You’ ll
tim e than unground m eat. L e fto v e r see i t in suits w ith flared ta ils, in
cooked m e a t also needs sto rin g In a those c o lo rfu l apron effects fo r
dresses ar,d s k irts , and in ve ry, ve ry
cold place.
fe m in in e hats.
Relensed by Western Newspaper Union
’
.
j
.
I f y o u 're rem odeling a coat,
chances are th a t the lin in g w ill have
to be replaced. Select a fa b ric th a t
slips e asily—a type alw ays d e sira ­
ble fo r lin in g any g a rm e n t—and
choose a color th a t is harm onious.
Never put a dress away im m e -
Some o f the som ber colors m a y be
A ir it
livened w ith gay p la id o r co n tra stin g diately after wearing it.
b rig h te r colors. An inconspicuous to get the wrinkles out.
d a rk color, o r a co lo r a shade d a rk - j
e r than the coat its e lf, is alw ays a 1 When through sewing, use Jun-
good guide.
i ior’s m agnet to pick up the stray
Remove the old lin in g fro m the j I pins.
coat, rip it a p a rt and use this as a j
— • —
Inexpensive towels can be made
p a tte rn fo r cu ttin g a new lin in g .
Since m ost lin in g fa b ric s a re o f a at home from white terry towel­
s lip p e ry m a te ria l, such as rayons ing 22 inches wide. Allow % yard
and ta ffe ta , i t is perhaps best to f ° r a fa c e to w e l o r a s m a ll c h ild ’s
baste them before sewing.
b a th to w e l; f o r a n a v e ra g e b a th
R em em ber th a t the lin in g s are i owe1’ one y a r d ; fo r an e x tr a
sewed on the outside, as the inside ^a r ^ e b a th to w e l, II 4 y a rd s ,
of the lin in g is a ctu a lly the outside
_
,
* ~
when i t is placed in the coat
You
Prevenl mold or rot, s p re a d
w ill have to attach the lin in g w ith
o ra n g e s o r le m o n s do n o t p ile
hand s titc h in g and this is done w ith them together.
s m a ll stitches so th a t the m a te ria l
Like pretty dishes? Then make
w ill not slip loose.
W hile you are sewing on the coat,
you w ill press it on the w rong side
m a kin g sure a ll the seams are flat.
H ow ever, when the coat is com ­
p le te ly finished, the final pressing
jo b w ill have to be done on the out­
side. Have a fa ir ly heavy cloth w e ll
dampened, and la y this over the
rig h t side of the m a te ria l before you
ru n the iro n o ve r it. Hang c a re fu lly
and the coat w ill be re a d y to wear.
When handles break off teacups,
let them do duty as flower pots.
With ham m er and nail drill a hole
in the center of cup for plant drain­
age. Easy on the drilling through,
to keep the brittle china from
breaking.
— • —
N e v e r b u y m o r e than six
m onth’s supply of spices. Keep-
i ’-S the quality depends on the re­
tention of natural oils, so spices
should be stored in air-tight con­
tainers.
— •—
Moths and beetles breed in a
w a r m p l a c e , but if you m ust
choose between a dam p closet or
basem ent or a hot attic, choose
the attic.
wall decorations of your pretty
plates. Run a wire around the
j back of the plate, attach a drap-
’ ery hook, and place on the wall.
You’ll know which ones of your
favorites will be suitable.
— •—
If you have a weakness for but­
tons, but despise m aking button­
holes, here’s what you do. Use
the buttons to m ake attractive
lapel ornam ents or to trim the
edge of a pocket.
TRY ALL 6 FLAVORS
Handling Materials
Labels on ready-m ade g a r­
m ents and fa b ric s are an im p o r­
ta n t guide to th e ir care and w ill
repay you w e ll in the long run.
These d ire ctio n s w ill te ll you
w h a t te m p e ra tu re to use fo r
pressing, as w e ll as tips on the
types o f cleaning necessary.
I f y o u r la b e l te lls you wool is
pre sh ru nk, you won’t have to
sh rin k i t yourself. I f not shrunk,
do i t thus: W et a th re e -ya rd
piece o f m u slin , w rin g i t out and
la y o ver the wool. R o ll both fa b ­
ric s together sm oothly and a llo w
to stand fo r 12 hours. Then re ­
m ove wool, hang to d ry
You
m a y then be sure there w ill not
be shrinkage a fte r the ga rm e n t
is cut and sewed.
I f you are an inexperienced
seam stress, select only sm a ll
p rin ts and checks so th a t they
can be m atched e asily to other
pieces d u rin g the sewing.
Fashion Forecast
Look fo r ve lve t and ruffles—fe a th ­
ers, too— in dressy costumes fo r
the fa ll. This is a ro m a n tic era,
and fashion is using that theme,
p a rtic u la rly fo r evening w ear
Beach coats are here in fu ll force
this ye a r. Some of them look like
robes fo r the home, except fo r the
m a te ria l, and others are p e rt and
crisp, about knee-length. O thers are
m ade to m a tch the bathing suit.
CINNAMON BUNS
• Hot, luscious Cinnamon Buns at
a moment's notice! Fleischmann’s
Fast Rising Dry Yeast is always
ready for quick action . . . keeps
fresh for weeks on your pantry shelf.
IF YOU BAKE AT HOME— just dissolve
according to directions on the pack­
age, then use as fresh yeast. At your
grocer's.
StflyS frCSh-on your pantry shelf