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
’
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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