Southern Oregon miner., April 29, 1948, Image 9

S outhern O regon News Review , Thursday, A pril 29, 1948
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Woman's W orld
» • * • *•' * • *
SEW ING CIRCLE PATTERNS
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If Social Calendar Is Busy,
Make Your Glamour Clothes
HOUSIUOIO
m i m o s ...
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By Ertta Haley
IR L S who are g e ttin g out o f
ac chool in v a ria b ly fin d th e ir so-
le ia l calendars fu ll to o v e rflo w in g
these days and th is calls fo r ra th e r
■ sizable in v e s tm e n t in w h a t they
(re fe r to as g la m o u r togs.
G
It’s Ka«y to Make Strawberry Shortcake
(See recipes below)
Strawberry Time
L YN N CHAM BERS' M ENU
F u r those of you who lik e s tra w ­
b e rrie s. the season is too sh o rt! Hut
we nan to do our best by them this
season, so le t's have them several
tim e s each week as long as we can.
P e rfe ct s tra w b e rrie s are Just plain
good served an nature). And if you
lik e them sweeter, dip each In a
m ound o f powdered sugar, before
ta stin g its deheiousness. Some like
th e m fo r b re a kfa st w ith a s p rin k lin g
n t sugar nod a q u a int p itch e r o f th ic k
co u n try creom .
S tra w b e rrie s In shortcake m ake a
d re a m of a dessert. Some p re fe r
old fashioned b is c u it type o f sh o rt­
cake, s p lit and covered w ith sweet­
ened crushed berries and cream .
O thers p re fe r a m ore cakc-hke type
of accom panim ent to the berries.
•S t r a w b e r r y S h o rtc a k e
(S e rv e s 6)
2 cups s ifte d flo u r
3 teaspoons b ak in g p ow der
1 /2 teaspoon s a lt
2 tablespoons s u g a r
5 tablespoons s h o rte n in g
1 egg , w e ll b ea te n
1 /2 cup m ilk
2 teaspoons g ra te d o ran g e p e rl
1 tab lespo on s o ft b u tte r
1 q u a r t s tr a w b e r rie s , sliced and
s u g ared
S ift flo u r, baking powder, salt and
Sugar to g e th e r; cut shortening into
m ix tu re w ith tw o knives o r pastry
b lender u n til m ix tu re is the consist­
ency o f corn m eal.
Com bine egg and m ilk ; add to d ry
Ingredients, m ix in g q u ic k ly to fo rm
a so ft dough.
D ro p the dough by spoonfuls into
a w e ll greased tw o q u a rt heat re ­
sista n t glass u tilit y dish. S prinkle
each b is c u it w ith g rated orange peel.
B ake in a hot <450 degree) oven
fo r 13 m inutes.
S p lit hot biscuits
and spread w ith soft bu tte r. P lace
the sweetened s tra w b e rrie s between
and en top o f each b iscu it. Serve
a p itc h e r o f cream w ith the sh o rt­
cake if desired.
F re s h S tra w b e rr y
1
1
1
2
Pie
b ak e d »-In c h p ie sh ell
q u a rt s tra w b e r rie s
cup s u g a r
tablespoons c o rn s ta rc h o r flo u r
S w e e ten e d w h ip p e d c re a m
C rush h a lf the b e rrie s and b rin g
Io b o ilin g point. S tir in sugar com ­
bined w ith flo u r o r co rn sta rch and
salt. Cook, s tirrin g constantly, u n til
thickened and w e ll cooked. Spread
o th e r h a lf o f berries (w hole) in
baked pie shell. P our hot rooked
fillin g over top, cool, top w ith sweet­
ened w hipped cream and serve.
M e rin g u e m ay be used instead of
whipped cream and pie browned in
a m oderate (350 degree) oven.
Special S tra w b e rry Shortcake
2 cups sifted all-purpose enriched
flo u r
2
teaspoons b a k in g p o w d e r
1 teaspoon s a lt
1 tab lespo on s u g a r
4 tablespoons shortening
2 eggs
1 /2 cup o ra n g e Juice
1 /4 teaspoon le m o n e x tr a c t
S ift flo y r. baking powder, s a lt and
sugar together. Cut in shortening.
E ca t one - whole egg and one egg
yo lk, reserving one w h ite fo r the
t ips
Add orange ju ic e and fla v o r­
ing to beaten eggs, then add to d ry
Ingredients.
S tir only enough to
m ake dough hold together.
T u rn
out on lig h tly flo u re d board and
knead a h a lf m inute. R o ll out 1/2
inch th ick. Cut. Brush tops w ith
L Y N N SAYS:
T h e s e C o o k e ry T ip s
G iv e
D e s irr d
R esults
I f ham is to be stored fo r any
length of tim e , rub outside thorough­
ly w ith fa t so th a t m old w ill not
fo rm on the lean part.
P lace bacon in a cold pan and
use a low fla m e fo r cooking. P our
o ff excess fa t as i t cooks.
F o r cu ttin g m e a t o r fish fo r salads,
use a scissors instead o f a knife.
M a rin a te In F re n ch dressing before
m ix in g to give fla v o r.
To keep the ju ic e in s tra w b e rrie s.
Cold Sliced Boiled H am
Creamed P arslcyed Potatoes
B uttered Asparagus
C u rro t S livers
C elery Curls
♦Straw berry Shortcake
B ev era g e
•R ecipe Givuu
(jlamour Frock
No average fa m ily budget can
stand the s tra in o f th is because
there is necessarily an o u tla y fo r
c lo th in g fo r o th e r m em bers o f the
fa m ily . B ut if m o th e r and d a u g h te r
take to the needle o r sew ing m a ­
chine. th e y can tu rn out tw o o r three
fo rm a ts th a t w ill do the tr ic k .
A fo rm a l m a y look e sp e cia lly
tr ic k y but fo r those o f you who never
have sewed one, the news is a
w o n d e rfu l su rp rise . I t ’s m uch easier
than you th in k.
F ir s t o f a il, the fa b ric s you choose
are am ong the easiest to
sew.
O rgandie, e yelet and even tu lle Just
a ll seem to go where you w a n t
them to w h ile you run them on the
: m achine or le t the needle tra ve rse
I the pencilled o r basted lines.
I f you are inexperienced, choose
one o f the s im p le r designs and ask
someone who knows w h e th e r the
m a te ria l you are w o rkin g w ith w ill
le t its e lf be re a d ily m olded in to
som ething b e a u tifu l under y o u r in ­
experienced fin g e rs.
Stay av/ay fro m severe fitte d d res­
ses th a t .ook d e c e p tiv e ly easy. They
re q u ire a fittin g s k ill th a t demands
years o f experience.
B
C o lo rfu l C h a ir
L O V E L Y la c y -lo o k in g ch a ir
set w ith s u rp ris in g ly life -lik e
pansies crocheted in shaded laven­
d e r co tto n — the center buds are the
same colors, the rest o f the pieces
in w h ite o r cream . Makes a p re tty
dresser set, too.
A
D o n 't L e t F u ll S k irts
w hite of egg and s p rin kle w ith su­
gar.
Bake on ungreased baking
sheet fo r 12 m inutes in 425 degree
preheated oven.
S p lit hot short-
cukes. b utter and f ill w ith sliced
sweetened berries. Replace top and
pour berries over top. Serve w ith
cream if desired.
S tra w b e rr y
M e rin g u e
P ic
Or
R u ffle s
T ro u b le
You
I f fu ll s k irts and ru ffle s look tough
to ta ckle , re la x. F u ll s k irts are easy,
as y o u 'll undoubtedly see when you
ru n a basting s titc h th ro u g h the
m a te ria l and tr y to g a th e r it.
R u ffle s are easy, too, and i f you
have a ru ffle r a tta c h m e n t on the
sew ing m achine, these are tru e s im ­
p lic ity . I f yo u ’ re the sweet fe m in in e
1 p in t fre s h s tra w b e rrie s
3 egg w h ite s
1 /4 teaspoon s a lt
1 /3 cup su g ar
F e w d ro p s v a n illa
H oney
B a k e d p ie c ru s t
Beat egg whites w ith sa lt u n til
s tiff. Beat in sugar and fla v o r w ith
few drops o f v a n illa . D ra in berries
c a re fu lly ; sweeten w ith honey and
fold into m eringue. T u rn in to pie
crust and, brow n in m oderate <350
degree) oven about 30 minutes. Serve
as soon as cool. (O ther fresh, care­
fu lly drained fru its m ay be used.)
S tand ish P u dd ing
(M a k e s 1 quart)
1 q u a rt s tra w b e rrie s
1 cup g ra n u la te d s u g a r
1 cup w a te r
L e m o n ju ic e
1/2 p in t w hipping cream
1 /4 cup p ow d e re d su g ar
1 /2 teaspoon v a n illa
2/3 cup rolled drie d m acaroons
P ick over straw berries, sp rin kle
w ith sugar and let stand fo r tw o
hours.
Mash, squeeze through a
double thickness o f cheesecloth and
add w ater and lemon ju ice to taste.
T u rn m ix tu re into a one q u a rt b ric k
mold o r place in freezing tra y . Beat
cream u n til s tiff and add powdered
sugar, v a n illa and rolled macaroons.
P our over fr u it m ix tu re to overflow
mold.
Cover w ith buttered paper
and freeze in a m ix tu re of ice and
sa lt, o r le t freeze in re frig e ra to r
com partm ent.
S e le c t S im p le T r im m in g
F o r F o r m a l D ress
type, y o u 'll fin d th a t ru ffle s are
ju s t the th in g th is season, b u t don t
a tte m p t the re a lly e la b ora te tre a t-
m e n th o f th e m —not so m uch be­
cause the ru ffle s are h a rd to m ake
b u t because i t ’ s som etim es d iffi­
c u lt to in s e rt th e m when th e y’ re
placed in s m a ll tria n g le s along the
b a ck o f the s k irt.
H ow ever, ru ffle tr im m in g along
the hem , o r around the sleeves or
n e cklin e can be managed easily.
T hey should be hem m ed before you
ru ffle , o f course.
Sw ishy ta ffe ta
and fa ille are
am ong the m a te ria ls you also w ill
be using. N e ith e r o f them is d iffi­
c u lt to h a n d le i f you are careful
about basting, and th is is e xtre m e ly
essential as th e y tend to slip.
I f y o u r budget c a n 't a ffo rd a fo r­
m a l, it w ould be s im p lic ity its e lf to
m a ke one o f those la rg e fu ll skirts,
and then to buy an in tric a te Gibson
g ir l blouse to com plete the picture.
R a s p b e rry o r S tra w b e rry W h ip
(Serves 4) ,
1 1 /4 cup b e rrie s
1 cup powdered sugar
I egg w h ite
B eat ingredients together w ith
w ire w h ip o r e le c tric whip u n til s tiff
enough to hold shape. Serve over
pieces of sponge o r angel cake or
pile lig h tly in a dish, ch ill, surround
w ith la d y fin g e rs and serve w ith soft
custard sauce.
Luncheon Dish De Luxe
S cram bled eggs w ith sh rim p make
a delicious and satisfying luncheon
dish. To prepare, saute one chopped
green onion and one slice m ushroom
in tw o tablespoons m a rg a rin e or b u t­
ter. L e t cook over a low heat three
o r fo u r m inutes. Add one-half cup
s h rim p w hich has been broken into
sm a ll pieces, and one canned to m a ­
to. A gain cook o ver a low heat one
o r tw o m inutes. Add four eggs w hich
have been beaten w ith tw o ta b le ­
spoons cream , salt and pepper. S tir
slo w ly over a low heat u n til of de­
sired doneness. Serve on toast o r
crisp w afers. S prinkle w ith grated
spicy cheese.
W ith c o m m e n c e m e n t p a rtie s and
dances a h e a d , y o u 'll w a n t v a r i­
e ty in g la m o u r c lothes. Yo u can
solve the p ro b le m b y ta k in g to
y o u r s e w in g m a c h in e and a v o id
ru n n in g in to b u d g e t d iffic u ltie s .
T h e a b o v e d ress is a n ic e s ty le
fo r
g a y h e a rte d
occasions.
I t ’s
a d e m u re fu ll-s k ir te d d ress of
c ris p , w h ite e y e le t e m b ro id e re d
cotton.
the he m lin e w ith a s im ila r tre a t­
ment.
The slip w orn under i t m a y be
of ta ffe ta or ra yo n to m atch.
The s lip does not have to be as
fu ll as the s k irt, b u t i t m u st bt
of closely woven heavy m a te ria l.
G ra d u a tio n dresses and fo rm a ts . . .
A re p re tty in eyelet o r organdie.
T h is typ e o f s k irt can, of course,
be w orn w ith several d iffe re n t kind
o f tops, and th a t m a y be a ll you
need fo r y o u r dates.
P ra c tic a l N et S k irt
W orn T hree Ways
A fu ll s k irt o f b lack o r white
net can be v e ry p ra c tic a l. The s k irt
its e lf should be fo u r to fiv e yards
w ide, w ith fo u r o r fiv e rows of
g athers a t the w aist. I t should be
fin ish e d w ith a fir m belt.
The fir s t fro th y topping fo r this
s k ir t m a y be o f net w hich is shirred
Released by W N U Features
closely to the bodice. F in ish w ith
H ere's a fillin g com bination, made stra p s o f wide ribbon o r a rh in e ­
of a ll vegetables: Corn pudding, stone band.
Tlte second topping m ay be made
cream ed s trin g beans w ith almonds,
o f ta ffe ta . T h is should be chosen in
French frie d ca rro ts and radishes.
Do you lik e mushrooms?
Bake y o u r best color. The same m a te ria l
them in cream , then serve along m a y be m ade in to bows and tacked
w ith tu rn ip souffle, buttered s trin g w ith tin y stitches to the s k irt.
The th ird top m a y be made of net,
beans and sliced tomatoes.
crossing the fro n t and back to give
Serve cottage cheese w ith assorted I
you a V neckline. A large flo w e r
fru its o r assorted ra w vegetables
w orn a t the shoulder is a ll th a t is
lik e sliced tom atoes and cucum bers,
needed to com plete the costume.
w ith olives a t the side.
The m a in th in g to rem em ber in
F ru it pies w ill be b e tte r fla vo re d sewing net is th a t i t w ill ra ve l and
If you add a dash o f honey to them. should, th e re fo re , be finished at the
Freshen w ilte d vegetables before seams w ith double s titc h in g and at
H eirloom P iece
E A U T IF U L enough to treasure
as an heirloom piece— th is
proud peacock is em broidered in
a ll its g lo rio u s colorings and w ill
look handsome on y o u r bed. Easy
fo r the beginner because the em ­
b ro id e ry is in sim ple cross-stitch.
The design measures 11 by 16
inches.
There is a v a rie ty o f trim m in g s
to use fo r dressy dresses and there
are several types p ra c tic a l fo r home
sewing.
A p plique is one of them , and i f
you can stitch neatly, there is n oth­
ing n ice r fo r a bo u ffa n t fro c k o f
organdie. Use flow ers th a t w ill go
w e ll w ith the color o f yo u r fro c k
and use them on the wide, fu ll
s k irt.
I f you lik e sh irrin g , this m a y be
done on the gathering foot o r ru f-
fle r a ttachm ent. F in g e r yo u r m a ­
te ria l. and be assured fir s t w hether
i t w ill hang w ell, w hether i t w ill
be lim p o r bouffant before you ac­
tu a lly s ta rt the w ork.
Bows, o f course, m a y be used on
y o u th fu l frocks and are ve ry ef­
fe ctive .
F inished ribbon, c a re fu lly
tie d and tacked, can lend a d ra m ­
a tic a ir to a bouffant fro ck.
I f you have chosen one of the
ankle length frocks, a fu ll ta ffe ta
slip w ith a ru ffle d edging peeking
underneath i t is a ll the fashion in ­
te re st you a ctu a lly need. Ribbons
are being used, run through eyelet
on s lip trim m in g s to give th e m an
old fashioned a ir.
Y o u r w ra p m a y be a sh o rt coat
in one o f the lovely pastels. When
you select it. m ake ce rta in i t w ill
be of good d a ytim e use.
T o obtain complete crocheting in struc­
tion« and stitch illu s tra tio n s fo r Shaded
Pansies Set (P a tte r n N o. 5 5 (B ).
Send 2 ) cents in coin. Y o u r N am e, A d­
dress and P a tte r n N um ber.
hue to an unusually large demand and
c u rre n t conditions, slig htly more tim e is
required in fillin g orders fo r a few of the
most p o pular p a tte rn s.
Send your o rd e r to :
SEWING CIRCLE NEEDLEWORK
530 Sooth Wells St.
Chicago 7. IU.
E nclose 20 cents for Pattern.
No_________________
ALL-VEGETABLE
LAXATIVE
N am e_______________________________
Add ress_____________________________
• In NR (Nature's Remedy) Tablets,
there are no chemicals, no minerals,
no phenol derivatives. NR Tablets are
different—act different Purely vege­
table—a combination o f 10 vegetable
ingredients formulated over 50 years
ago. Uncoated or candy coated, their
action is dependable, thorough, yet
gentle, as millions o f N R ’s have
proved. Get a 25< box. Use as directed.
A in ’t I t So
The m o re a p e iso n studies h,u-
m an n a tu re , th e less he is s u r­
prised a t a n y th in g a n ybody does.
I t 's a race now , w h e th e r we
o r prices w ill b re a k fir s t .
A lo t o f people care m ore
ab o u t w h o WTites th e ir songs
th a n th e ir law s.
ALW AYS C A S T j
S tra n g e act i t m a y seem, con­
d itio n s in E u ro p e w ill never
seem ro sy as lo n g as th e y are
p re d o m in a n tly red.
For Quick R elief
DON’T D E IA V ANY LONGER! Now. a
d o c to r’s f o r m u la you c an use a t h o m e to
re lie v e d is tre s s in g d is c o m fo rt o f p a in —
It c h — ir r it a t io n du e to piles. T e n d s to s o f­
te n a n d s h r in k s w e llin g . Use th is p ro v e n
d o c to r’s fo r m u la . Y o u ’ll be a m a z e d a t Its
speedy a c tio n r e lie f. A s k y o u r d ru g g is t
to d a y f o r T h o r n to n & M in o r's R e c ta l O in t ­
m e n t o r S up posito ries. F o llo w la b e l In ­
s tru c tio n s . F o r sale a t A ll d ru g stores.
H o ld in g O u t
“ To w h a t do you a ttrib u te your
long life ? ” the new spaper re p o rte r
asked the centenarian.
“ I don’t r ig h tly know y e t,” replied
the o ld -tim e r, puffing la z ily on his
pipe. “ I ’ m s till d icke rin g w ith tw o
breakfast-food com panies.”
QUICK RELIEF
FO R M »
INDKESTIOM
PILES TROUBLE?
I t ’s too bad th e g u a ra n te e c f
fre e speech do e sn 't in clu d e th e
g u a ra n te th a t w h a t is said w ill
be w o rth lis te n in g to .
-
—
.
You Can Be a Partner
, Buy U . S. Savings Bonds!
Why pay for water?
Royal fare, yet th r ifty ! Nourishing Gro-Pup, only
R ibbon-type made, is 92% food— one box contains
about as much food, dry weight, as five 1-lb.
cans o f dog food (many are 70% w ater).
W H I T E ’S T H E T H I N G
GRO-PUP
It 's a w h ite blouse season, b u t if
you th in k a ll o f them are trim m e d
w ith ru ffle s , look again. There are
d is tin c tly ta ilo re d blouses in sleek
fa b ric s such as poplin, broadcloth
and linen
Y o u 'll see sleeve fu ll­
ness, gathered close a t the w ris t,
dolm an sleeves, standing co lla rs o r
none a t a ll.
CONTAINS ABOUT
Be Smart!
To obtain h o t-iro r transfer fo r d « iig n ,
color c h a rt and stitch illu s tratio n s fo r
Glorious B ird i P a tte rn N o . 570-0
Send 20 cents in coin. Y o u r N am e , A d ­
dress and P a tte rn N a s tb e r.
AS MUCH FOOD
AS FIVE
l-LB.CANS
Made by KellogM's
of Bottle Creek
ond O m aha
Dogs Go R r GRO-PUP
Here's ïo u r CHECH CHART for
F/HE QU/CH BREADS
W ell-proportioned Shape
1
1 Evenly Rounded or Flot top
Uniform Color
llyu*
tender, Slightly Bough Crust
Even Grain, No tunnels
'
Moist, Tender Crumb
Good Flavor
" y e s " on every co unt w h en you
W atch those dolm an-type sleeve*
in m a n y va ria tio n s and degrees
of depth and fullness, a p re tty
counter-balance to w ide skirts.
These sleeves are p a rtic u la rly e f­
fe ctive In b rig h t lig h tw e ig h t wools
and spun rayons.
oakv ¡lie C lab b er G irl way witli
i la b b e r G irl, the b a k in g p o w d e r
w ith oti'itituecl d o u b le ac tio n . . .
I d \t o th e r, She K n o u s .
»
CLABBER GIRL