Oregon News Review. Thursday, Septem ber 26, 1946 ► I i ★ ★ ♦ ★ * * * * ★ * * ★ * * ( HOUSEHOLD MEMOS. M a n y W a y s A r e G iv e n F o r P r e p a r in g F r e s h F r u its * « Baking Is a good way of pre­ paring apples and other fruits be­ cause it's easy and it also saves precious m inerals und vitam ins. F ru it F east If you’ re one o f those people who ca n 't th in k of enough ways to serve fr u it, then look o ver some of our suggestions today. They w ill get plenty o f fr u it into the d ie t as w ell as p lenty of wuys to serve it. S om etim e ago someone asked m e if one could eat too m uch fru it, and I re p lie d unhesi- t a n 11 y, ì r ’’N o ." M ost of us d o n 't get enough, and even i f we go o ve r the a llotted a m o u n ts o f 2 fru its und u c it­ rus fr u it, it won’ t do even a b it of h arm . Use fru its fresh as often as pos­ sible to eat Just as they come fro m orchurds and gardens. T ry c h illin g them ju s t a b it i f you w a n t them to be re a lly palatable. Use them often in a salad, and in th a t w ay you w on't destroy th e ir precious store o f vita m in s und m in e ra ls. F ru its can be com bined w ith o th ­ e r foods to m ake them e x tre m e ly popular H e re ’ s a v a rie ty plus fo r you in the fo rm o f re a l, down-to- earth goodness in recipes. French Peach P ie. (Serves I to 6) WOMAN'S WORLD Two Worn Dresses Often Yield One Good Wearable Garment nn LYNN CHAMMERH' MENU Baked C hicken In M ilk F rie d E g g p la n t Mashed Potatoes G lb le t G ru v y Apple Cole Slaw B iscuit» F r u it C o bbler Beverage Zy about 25 m in u te s. • You m a y have been hearing a lot about th is dessert re c e n tly , and though i t ’ s an old fashioned dish w hich g ra n d m o th e r no doubt knew w ell, 1 thought you m ig h t lik e the in» F irs t of a ll, you m ay have sev­ s tru ctio n s: eral dresses as p o ssib ilitie s. F o r Apple Pan h o w d y. the com bination, select tw o dresses (Serves 6) w hich have a harm onious color * scheme, und w hat is even m ore im ­ I tart apples, sliced M cup brown sugar or m aple syrup p ortant, harm onious fa b rics. In oth er words, don’ t tr y to com bine a 1 cup cake Ilnur cheap cotton w ith a ric h rayon 1 teaspoon baking powder crepe or a jersey -with a wool. •/, teaspoon sa lt '/, cup m elted butter or m argarine Here are some com binations 14 cup sugar w hich you w ill find c o m p a tib le : ve lv e t o r velveteen w ith lace o r ta f­ I egg cup m ilk feta; two kinds of rayons, provided teaspoon g ra te d lem on rind the te x tu re doesn’t clash; wool 1 teaspoon lemon Juice _____ w ___ ith ___ silk ___ o r . rayon or even taffeta Grease a round o r square cake (p rovided there is n 't too m uch of pan. H eat oven to m oderate, about the la tte r ); cotton w ith cotton, wool 3 5 0 d e g r e e s , w ith wool. etc. W ash apples, I t ’ s best not to try to m a tch col­ LZ core, peel and ors, since th is is re a lly too d iffi­ slice. Place them cu lt, but ra th e r to s triv e fo r a good b a k in g p a n contrast. in ............- — I f the dresses sim p ly and s p rin k le w ith d o n 't gO together, you m ig h t try sugar o r m aple dyeing one of them to c o n tra st w ith syru p S tir sugar ih e co lo r of the firs t one. A lw a ys Into m elted short- gcle ct the easiest one to dye for ening, add egg and beat v ig o ro u sly, the job. S ift d ry in g re d ie n ts to g e th e r and Speaking of things th a t h a r­ add a lte rn a te ly w ith m ilk . F old in m onize or contrast w ell, you m ig h t lemon Juice and rin d . P our b a tte r v e ry w ell tr y c o m b in in g a p rin t o ver apples and bake in m o d e r­ w ith a solid color, o r a p la id w ith ate oven about 30 m inutes. Remove p la in , etc., as these o ffe r interest- fro m pan im m e d ia te ly and serve w a rm w ith p la in o r w hipped cream . Now th a t bananas are here again you m ig h t lik e some v a rie ty in w ays to use them . H ere are some sure-fire ideas. Banana Praline Ice Cream. (Y ie ld s 1 q u a rt) Two o ld dresses con make . . • ing com binations. And i f the p rin t Add lem on Juice, sugar and m ilk does not m a tch the solid, it often to bananas. Beat egg yolks u n til can be dyed so th a t the shade w ill golden colored and flu ffy ; add to contrast w ell, w ith o u t ru in in g the 6 to 9 peaches banana m ix tu re . W hip ric h m ilk p rin t. 1 9-inch unbaked pie shell u n til doubled in volum e and add to *i cup butter Hints on Combining bananas. F old in v a n illa and beat­ 1 cup sugar Two D resses Properly en egg w hites and tu rn in to fre e z­ teaspoon cinnamon No co m b in a tio n of two-dresses- ing tra y . Freeze u n til m ushy, w ith teaspoon nutmeg into-oXe w ill be successful unless co n tro l set at coldest point. S tir cup flour you do the co m b in in g com pletely. M ix Hour, sugar and spices C ut w e ll and then freeze again. Serve, F ir s t of a ll, the dresses m u st be In b u tte r u n til c ru m b ly . A rra n g e garnished w ith slices o f banana. e ith e r washed o r cleaned p roperly. peaches (peeled and cut in q u a r­ B anana Scallops. E v e ry piece o f the g a rm e n t m ust ters o r eighths) in the unbaked pie (Serve With Meat) be pressed c a re fu lly so th a t it can shell. C over w ith c ru m b ly m ix tu re . Slice peeled ye llo w o r s lig h tly then be re-cut and sewed p ro p e rly I f peaches are not v e ry ju ic y , add green-tipped bananas crossw ise into —ju s t as though it w ere new fa b ­ a few tablespoons of w a te r to pieces to 1 inch th ic k . D ip s lig h t­ ric . peaches. Bake in a hot (450-degree) ly in one beaten egg. D ra in , then To rem ove any lines o r stitches oven fo r 10 m inutes, then reduce le ft on the g a rm e n t a fte r rip p in g , heat and bake another 40 m inutes press w ith a da m p cloth under in a m oderate (350-degree) oven. the iron. Be sure to rem ove any Here is a dessert w ith the good­ s m a ll pieces o f th read by p u llin g ness o f f r u it added to eggs and m ilk . I them aw ay fro m the g a rm e n t. It's a p e rfe ct recipe fo r m a kin g fo r A p a tte rn can be of g re a t help the younger ch ild re n : I in p u ttin g to g e th e r a dress of this Baked A p ric o t C ustard. typ e as m a n y o f th e m show how (Serves 6) i to com bine tw o fa b ric s cle ve rly. 2 eggs M a n y fashions are adaptable to re ­ I tablespoon sugar m o d e lin g o f th is type, and i t w on’t % teaspoon sugar be h a rd to put the g a rm e n t together 1 • i teaspoon lemon extract i f you have a guide. 1 cup scalded milk D on’ t waste w o rk by try in g to re ­ 12 canned a p ric o t halves c la im garm ents th a t do not have 12 pecan nutm eats m a te ria l w o rth sewing on. I f you B eat eggs slow ly, add sugar, »alt and e x tra c t. Add hot m ilk , slow ly, and s tir u n til s u g a r is d is - solved. D ra in the peaches and chop | To m ake banana scallops, fol­ n u ts , th e n a r- I r a n g e th e m in , low directions given In the col- greased cu sta rd 1 um n , and fry very carefully so cups. P o u r th e ; th a t the scallop will be evenly browned all over. They're nice custard m ix tu re into them , s p rin ­ with m eat! kle chopped nuts on top and bake ro ll in % cup of fin e ly crushed corn in a ra th e r slow (300-degree) oven flakes, bread cru m b s o r cornm eal. F ry in shallow fa t u n til golden L Y N N SAYS: brown. One new, smart one. F ru it T ip s: T ry to find fr u it th a t is rip e but s till not spoiled. Wash and d ry c a re fu lly as soon as you have b rought it home. N ever p ile soft fru its on top of each other, but tr y to lay fia t over a surface. C h ill ju s t be­ fore serving. N ever wash b e rrie s u n til ju s t before se rvin g , or they w ill m old. To keep p e rfe c tly they should be stored in th e ir little baskets, washed and drained g ently ju s t before se rvin g o r using. It's best to store fru its in a cool ra th e r than a fre e zin g place as m any fru its cannot stand r e fr ig ­ e ra tio n , p a rtic u la rly bananas. I f fru its , such as bananas, ap­ ples and pears, tend to tu rn d a rk a fte r peeling and c u ttin g , s p rin ­ kle a c itru s fr u it ju ic e o ver them to p re ve n t d isco lo ra tio n . Lem on, g ra p e fru it o r orange ju ic e m a y be used. , . I f fru its are c u t and shredded before using, cover and store them before se rvin g tc p re ve n t a loss o f v ita m in C. Cherry Cobbler. (Serves 6) I ’4 cups flour 114 teaspoons baking powder *4 teaspoon salt % cup sugar ’4 cup lard or other shortening ',4 cup milk 3 cups stoned cherries 1 cup sugar % cup corn syrup 1 tablespoon butter 3 tablespoons flour S ift flo u r and then s ift again w itn sugar, b a k in g pow der and salt. W ork in cold shortening w ith a pas­ tr y blender, and add m ilk to m ake a soft dough. R o ll out to Vi inch thickness on lig h tly floured board. H eat ch e rrie s and add com bined sugar, corn syru p and flo u r. Then add b u tte r. P our hot in to baking dish and co ve r w ith ro lle d dough. C ut s lits in dough and bake in a m o d e ra te ly hot (400 to 425-degree) oven fo r 20 to 25 m inutes o r u n til c ru s t is golden brow n. T his m a y be served w a rm o r cold w ith p la in cre a m o r a fo a m y saucs. DaintV Ed^ s F ive edging instructions are given In | the pattern. Send 20 cents In coin, your name, address and the pattern number REW INO C IR C L E N E E D L E W O R K 709 Mission St., San Francisco, Calif. Enclose 20 cents for pattern. No--------------------------- fo r ila . / h t / . f f t l / F . ’ V E n il had the experience ’ V of seeing tw o worn dresses in the closet, one w ith the top p e r­ haps a ll worn beyond re p a ir, and another dress w ith a s k irt th a t is out o f style o r no longer useful. Have you ever thought o f co m b in ­ ing the w earable portions o f each dress und m a kin g a chic dress fro m the com bination? Yes, it cun be done, and w ith ve ry good results provided you re a lly take the care to m old the tw o in tf one com plete g a rm e n t 3 very ripe bananas, sieved 1 tablespoon lemon juice 14 cup brown sugar !4 «-up milk - 2 eggs, separated Dash of salt 1 cup rich or evaporated milk, chilled 1 teaspoon vanilla '4 cup broken pecan m eats NEEDLEWORK PATTERNS I find ju s t one dress th a t’ s good i enough to rem odel, then buy enough m a te ria l to go w ith it, instead of using m a te ria l th a t is already too worn. S ecrets of Combining D resses Sm artly To g ive you some help in selecting dresses th a t re a lly go to­ gether, I'm going to give some con­ cre te ideas th a t have w orked and m a y be useful to you. N am e. Address. Dressmaker Sleeves change to for the to iu c on your smile Efficient C altix work» two w ave: TUN to crochet are these delicate " little edgings for pretty handker-! chiefs—they certainly do turn a plain hanky into a pretty and ex­ pensive-looking one. Make of fine tatting thread and use them for baby frocks and lingerie cases. 1 In c id e n ta lly , sweaters are being w orn inside s k irts m ore often than out. R esponsible fo r th is is the passing o f the "s lo p p y jo e ” sweat­ er, and also the new belts w hich add nice ta ilo re d touches to the cos­ tum e. 1 Helps remove film. , . bring out all (he natural lustre of your smile. 2 A special ingredient in Calox encourages regular massage. . . which has a tonic effect on gums . . . helps make them firm and rosy. Tone up your smile...with Calox! .Made i» lament McKeaon taboratoriei, 113 r ia r i of pharmaceutical know-how RIGHT from the S ta rt You start right when you measure the required amount o f C la b b e r G irl into your flour . . . You a re sure to g et just R IG H T the right rise in your mixing bowl, in the M in in g Bowl Molly uses the Norfolk silhou­ ette with dressm aker sleeves and a wide turn-back collar in this suit of gray gabardine. Note the well-tailored detail and button in­ terest. follow ed by that flnol rise to light L IG H T fro m and fluffy flavor in the oven . . . the O v e n That’s the story of C la b b e r G irl'» b a la n c e d double action. L e t’ s say th a t you have a plaid dress and a p la in one and fa b rics and colors harm onize. You m ig h t m ake the s k irt and sleeves fro m the p la id w ith a bodice th a t ex­ tends below the w a istlin e of the plain m a te ria l. Or, i f you’ re shy on the plaid m a te ria l, ju s t reverse the pro­ cedure and m ake a bodice of the p la id w ith a yoke, sleeves and s k irt of the p la in m a te ria l. A nother in te re stin g com bination seen re ce n tly was a s k irt made of v e lve t o r velveten w ith a peplum ed bodice o f a p la id taffeta. To add in te re st to th is ra th e r sim ple costume, the cuffs and the c o lla r of the dress w ere m ade ve ry chic w ith generous am ounts o f m a te ria l. One of the sim p le st ways of re­ m odeling tw o gargnents into one. especially i f the usable m a te ria l of one g a rm e n t is ra th e r on the slim side, is to m ake a yoke and sleeves or ju s t yoke of the one dress w hile the re m a in d e r of the ga rm e n t is in the o ther m a te ria l. I f you can m ake o nly a sim ple dress o f one m a te ria l, say the re ­ cla im e d wool, then m ake the out­ fit s m a rt by m a kin g a ja c k e t—long o r short, w h ich e ve r you look best in —fro m the v e lve t o r velveteen you have on hand. This la tte r m ig h t be salvaged fro m an old evening gown o r d in n e r dress, or fo rm a l stre e t dress w h ich is now out-of- date. For b e tte r b aking u te the baking p o w d e r w ith the B A L A N C E D d o u b le action. CLABBER GIRL 'Bahinrj Towdet n « / r S O/V 77/£ 77P OP W 0 P 7VMW£ Sample its grand rich flavor—enjoy its tongue-gentleness—and you too will say, PRINCE ALBERT! Z/F 4 /X nwwe- sawcthto /VV0 Guarding Your Woolens D ry cleaning is p re ferable fo r cleaning m ost woolens as it p re ­ serves the nap, but m any k n it garm ents, flannels and challies wash w e ll w ith tepid w a te r and a m ild soap. A vo id ru b b in g as th is gets the fibers out o f place. H ot w ater and strong soaps are taboo; so are clo rin e bleaches. M end woolens before washing them or the holes w ill easily stre tch la rg e r by the washing procedure. I f blankets show stra in s of ya n kin g and p u llin g (because they w e re n ’ t long enough to be­ gin w ith ) place a s trip of cloth at top or bo tto m or around a ll sides before the blanket is ruined. S atin rib b o n o r binding is w e ll used in th is case. N ever iro n wool w ith a hot iron. F o llo w the guide on yo u r iro n if you have one of th is type. It's a lw ays a good idea to use a d a m p clo th over the wool when iro n in g , both to p re ve n t scoi(