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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (May 7, 1914)
14 HOME AND FARM MAGAZINE SECTION In the Home Fashions - Household Hints - Recipes nANY girls nowaday suffer from ovennothering. They are never given a chance to help in the slightest degree with the running of the house because mother sees to every thing. They never do the least littis bit of sewing or knitting or mending 1ftr themselves because mother always says: "I don't think you can do that, dear. I'll do it for you." At every step they are overshadowed by their too energetio mother. Consequently they grow up ignorant of the domestie arts. And in after years no one laments their incapacity more than their mothed. But, though she acted with the very best inten tions, it is really her fault The chil dren who turn out tne best are usually those who are left to fend tor them selves a good deal. a a When Accidents Happen. A child should never be whipped for anything done by accident, such as knocking an ornament over, breaking thn window or some similar thins which he did not intend to do. Corporal punishment should always oe reserved for deliberate and persistent naughti ness, not for mere carelessness. The second point to remember is never to whiD a child while you are angry about his offense. Take time to cool down and consider matters. While you are reflecting the child will prob ably do the same, and presently you may find that he is really sorry and the whipping is not needed after all. Baby's Last Meal The time for a year-old baby's last meal for the day depends some what on the baby. If the child appears quite satisfied with supper at 7 p. m. it is sufficient until 7 a. m. the next morning. On the other hand, should baby to be fed when it awakes at 10 p. m. (and most babies do), it may be given the following: Milk, six tablespoonfuls; water, one tablespoon ful; limewater, one tablespoonful; sug ar of milk, one teaspoonful. Coloring Sags for Sag. If you want to coIot yellow rags for a rug, do it when peach leaves may be used. Steep peach leaves and alnm in water and dip white cotton rags into it and they will be the bright yel low so prized by the early day weavers. Scrubbing Brushes. Always put scrubbing brushes away with the bristle side down. If yon lay the wooden side down, the water left in the brush will soak into the wood and loosen the bristles. Making Glue. If glycerine is mixed with glue in the proportion of one part glycerine to four of glue, the compound is much more effectual for mending purposes. In mending wood always rub the two parts together to secure cohesion. , Preventing Damp Feet If you dislike to wear rubber shoes cut a pair of insoles from the regular, thin, shelf oil cloth and place these insoles, face downward, in your leath er shoes. The outside of the soles may become damp, but the dampness will not penetrate as far as the stockings. A Good Laundry List A good laundry list for the house hold, and one that will last a long time, may be made as follows: Write on a narrow slip of paper in a good plain hand, or better still, by using a typewriter, an alphabetical list of the articles sent out in a family wash. Paste this slip of paper on a fairly heavy piece of cardboard. Take 52 strips of paper not more than an inch wide, make them into a pad, sew across the top on a machine to per forate them so they may be torn off easily and fasten the pad to the card board opposite the list of articles. At tach a pencil by a string; also a hang er, to fasten the list to a closet door or any other convenient place. When the washing is returned and checked off tear off a slip and ihe pad will be ready for next week 's list. Do not write the items too near together. Fashion Talks NO costume that the wardrobe contains does more varied or more needed service than the one designed for afternoon occasions. Here are two smart models. The one to the left is made with simulated tunic. As it is shown here, plaid broadcloth is combined with black velvet. The two materials contrast well and the gown is a smart one, but there are numberless ways in which it can be treated. In place of the velvet could be used plain broadcloth" or plain material could be used for the blouse and tunic with a fancy one for the lower portion of the skirt, or broche charmeuse would be handsome over plain ma terial; in fact, any two fabrics that contrast well can be used together. The blouse is one of the very new ones with loose kimono sleeves and is closed in surplice style. The tunic portion of the skirt is cut in three pieces and the lower portion in two. They are stitched together at the inner edge of the racing. For the medium size, the eown will 36, 3 yds, 44 in. wide, with 1 3-8 yds. 36, ui me BKiri, coiiar ana cuiis. Designed by May Manton. 8050 Bemi-Princess Gown, 35 to 42 bust. 8052 Semi-Princess Gown, 34 to 42 bust. The second gown is made with sleeveless over-blouse and long, close sleeves that are sewed to the lining or guimpe. It has a three-piece skirt that can be trimmed with a little panel as in this care or left plain. Such a gown is charming made from silk and also is very pretty made from wool poplin and wool crepe which are extremely popular and handsome. The wool crepe with trimming of velvet makes an attractive gown of the simpler sort while charmeuse satin with velvet makes a handsome one. Every material that takes pretty, graceful lines is fashionable. For the chemisette, net is preferred to any other material. For the medium size, the gown will require 7 yds. of material 27, 5J yds 36. 4 yds. 44 in. wide, with 7-8 yd. 27 in. wide for the trimming. ' But the season's impartiality toward erowns high and low, brims narrow or medium wide, or none at all, make the variety on equally good terms with all types of faces and forms. However, picturesqneness is the dom inant note, and since a hat should al ways tend to beautify and youthify the wearer, the modos this season must be appreciated. By May Manton require 51 vds. of material 27. 41 vds. 1 yd. 44 in. wide for the lower portion She can make her face demure or hard, bring out an unpleasing expres sion latent in her eyes or their sweet ness. And this spring, when all hats tilt, much reSDonsibilitv is left with tha wearer, for really the poise of the hat on the head is everything. Men may give you good advice but you must use your own sense to make the right use of it. Recipes THESE is something about this weather that makes novelty emi nently desirable from tha stand point of the housekeeper. Ecnt Oh. there's nothing new about eggs, yon ay. nowever, Deiors you are too sure, why not try one of these novel egg reeipesr t Fried Eggs a la Mexicano. Put into a frvins nan a teunnnnfnl of lard. Mince one medium alcjui nninn rather fine and fry in the lard until J - 1 A. - 1 I uuuc, uui not orown; remove the onion and set aside. Break into the pan the number of eggs desired, being careful not to break the yolks. Have ready a sauce made by cooking two large toma toes or an equal amount of eanned to matoes wun a pod or chile pepper (chile powder to make as hot as desired may be substituted) and salt to taste; this must be rubbed through a sieve r mashed very smooth. Take np the eggs, put a bit of the cooked onion and a spoonful of the sanea on aan tttta anil serve. This is fin with breakfast Dacon. Creamed Eggs. , Mix into One tableinnnnfnl r,.nln of butter one teaspoonful of flour. &.' son with salt and pepper and a dash of nutmeg n iiKeo. nt this into a cupful of fresh milk and stir and immi. fifteen minute; then add a teacupful oi mien or very rich milk. Hard boil five eras, halve them. arran . dish with ends npward and pour the much over mem. Decorate with tiny squares of toast around tha the dish. Boast Duck. If tha duck ia nnt vnitno h;i and put one onion, one tablespoonful of v.uegar, mm, sage and pepper in the water. Boil for ahnnt An a It aii ir.t.. a dressing of stale breadcrumbs high ly seasoned, with sage, salt and pepper. Moisten the stuffing with some of the "iuu' wuien me auck was boiled and add one beaten eaa. Rtntt ji.t, i. some slices of fat salt part over the urcai, uaving previously dredged with flour, salt and rjonnnr nn . .v. liquor in which the duck was boUed and use to baste while roasting. Remove the slices of pork during the last half uuur ui. cvUJLing. Old Fashioned Gingerbread. One and one-quarter pounds of flour, three-quarters of a nnnnii -t. - - I - v U.U1MOVB, half pound of brown sugar, quarter of a pound of butter, one ounce of ground ginger, one teaspoonful of ground all "u., uue leaspoonrui of ground cloves one teaspoonful of hub;., j- ' -"-"'"8 ovun, two eggs and buttermilk to mix. Melt to- geiner tne outer, sugar and molasses With the milk, mix tnnnfk. .11 it. j ingredients, pour in the molasses, etc., and add the eggs well beaten. Mix well, pour into a greased tin and bake in a slow oven about one and one-half hours. Chicken and Macaroni. Boil a chicken until t.i.. ... . ' Huum. tnnn out all the bones and !.. t: th , mo. ami a half pound of macaroni until tender, first breakintr it nn in " -r f.cvco vub men long. Butter a deep pudding dish, put uo a layer or the cooked macaroni, then a i iv. i i chicken, bits of butter, pepper and salt, 7" """ cmcken liquor; over this put another lava nt -j so on until the dish is full. Pour a cup v c..ui uvor toe wnoie and bake half an hour, serve from the dish in which n was Daaea, Close, hiirh turbans ATA m1U la. a"-.-!. and low flat hats are lifted with a ban deau, and flowers an i. v.utj micro made of everything, even porcelain. you want a;wealth of hair Of course you do. I . - .viuiii lor rou. io let ma tell nn - . m, treatment will cure dandruH and stop falltna h.lr U'-U. . ,, ' uuw iur information. ULU (HUMES, I8 Slder 81, Portland, On.
