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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (July 23, 1914)
11 In the Home - Fashions Household Hints - Recipes HOME AND FARM MAGAZINE SECTION WHAT WOMEN ABB DOING. ACCOBDING to government statis tics, nearly three-fifth, or 59 per cent of all tho women between 16 and 21 years of ago in the United States are engaged in gainful occupa tions. Of this number 770,000 are in agricultural and related pursuits. There are 481,000 women employed in the various occupations. Three hundred and twenty-seven thousand are teachers, 239,000 are stenographer, 7,300 are physicians, 7,400 are preachers and 1,010 are lawyers. For almost every sort of job, with the possible exception of boilermaking, structural steel working, the army, the navy and ditch digging, women are ap plicants as well as men. Recently the following statistics upon spinsteihood wero gathered: It was stated that there are 750,000 women in New York City under 35 years of age and most of them under 30, who are not married, and according to all appearances do not intend to get mar ried. In Boston the figures of spinsters given were 451 out of every 1,000 women between the ages of 20 and 35. Similar percentages were given for a number of. other cities. Salted Nuts LTED nuts are always acceptable ) as a part of tho refreshments for afternoon and evening entertain ments, and as an adjunct to the simple homo dinner as well as the formal ono. ' . They are expensive when they are bought ready salted, and unless they arc bought of a reliable caterer they sometimes taste stub. They can be easily, inexpensively und well mado at home. Peanuts are appetizing and so much loss expensive than almonds that it is a wonder they aro not moro often sub stituted for almonds. To salt them, buy onroasted peanuts which can be easily purchased from any street vender of peanuts. Shell them and remove the insido skins by letting them stand for a minute or so in boiling water, after which the skins may be removed be tween the thumb and forefinger. Leave them in tho rot water only long enough to loosen the skins not long enough to wilt-ertok the nuts. Thero aro several ways of browning the nuts. One way is to put two tea spoonfuls of olive oil it must be of good quality in a pan and roll the nuts in it. Then put them in a brisk oven and leavo them there until they are brown. Almonds, blanched and shelled, and pecans, carefully cracked but not blanched, can be salted in tho same manner as peanuts. When they aro brown, turn them in a paper and sprinkle them with salt. Let them cool before taking them from tho paper, which absorbs tho superfluous oil and makes them pleasantcr to handle. Fashion Talks By May Manton 8320 Girl's Dress, 10 to 14 years. With circular flounces having curved or straight edges, with three-quarter or long sleeves. THE skirt that gives the ripple effect is the newest for little girls as it is for their elders, and this one be made with one, two or three flounces. It is a very chaming little dress, includ ing all the newest features, smart in tho extremp, at the Bame time retaining the simplicity that makes such an im portant feature of prevailing fashions. The blouse is just long-waisted enough to be becoming, Tho sleeves are joined to it at the drooping shoulder line and give the Japanese effect and the one piece skirt is slightly circular. For im mediate needs, tho three-quarter sleeves are tho preferred ones but many moth ers are already looking ahead to the coming season and long ones are includ ed in the pattern. In the picture, the dress is made of challis with trimming of silk. For the 12-year size, the dress will require 6 yards, of material 27, 4 yards 36, 31 yards 44 inches wide, with 1 yard 27 inches wide for the collar and cuffs. - Tho pattern 8320 is cut in sizes for girls from 10 to 14 years of age. Ask your merchant for the pattern. For An Afternoon Affair Nut Bread a Favorite Among Hostesses Who Want thing Different." 'Some- One cup of sugar, one egg. One and one-quarter cups of milk, i Four cups of flour. ' . Four tcaspooni'uls of baking powder. One and one-half crps of nuts. First mix sugar and egg in a bowl. Measure and sieve your flour. Add baking powder to flour. Then alter nate in adding the milk and flour to tho sugar and egg. After these are mixed, add the nuts. Either English valnuts or the plain American walnuts can bo used. The nuts can be ground by putting them through a meat chop per or by rolling them or the bread board by using Jhe roller pin, A-ter all your ingredients are well mixed, put the latter in two pans. The pans must first bo well greased with lard. Bread pans are preferable, Let the bread rise for 20 minutes. Then put in a moderate oven to bake. Lake for 40 minutes. Tho nut bread has supplied a long felt need, for upon all Bics wo have been constantly hearing the complaints of people who wish to elimiuate such rich refreshments served at pink teas and bridge parties. What to give at an afternoon affair, instead of the inevitable ice cream, has been a problem. Nut bread, which can be used instead of rich pastries, has solved tho solu tion. A fruit salad and nut bread can bo served, and one woman reasoned that this is the same as the salad course of dinner, which, we all agree, is the most sensible of all the courses. When tho bread is served it is cut in very thin slices and plentifully buttered. A good plan is to butter tho brer I before cutting tho slices from tho loaf. This is delicious served with any Ealad. Tho Caller I want to see your mas ter about a bill. The Diplomatic Serv antHe left for tho country last night. The Caller I want to pay him. The Diplomatic Servant (hastily) But he returned this morning. 8321 Fancy Bodice With Over-Blonse, Si to 42 Bust. With Elbow or Long Sleeves, V-8hped or Bound. Neck. PJYEEY variation of the over-blouse En iB fashionable. This bodice shows a very pretty one and allows such a variety of sleeve and of neck finish as to make it adapted both to evening and afternoon occasions. On tho figure, taffeta is used over net with laco mak ing the sleeves and trimming, but for the over-blouse can be used any pretty seasonable material and, for the under- bodico, net chiffon, crepe dc chine and anything that is soft and light of weight. Lace makes the prettiest fin ish for the neck and front but the soft sleeves can be mado either of flouncing as in this instance, or of material fin ished on its edges. The long sleeves con sist of caps with full lower portions. When the round neck is used, the blouse is cut high to give a guimpo effect. For the-medium size, the bodice will require 1 1-8 yards of net 33 inches wide with 3J yards of lace 9 inches wide for trimming and sleeves and 1 1-8 yards 27 inches, 36 or 44 for the over blouse to make aa shown on the figure; to make as shown in the back view will be needed If yards 36 for the bodice and full portions of the sleeves with 2) yards of laee 9 inches wide for the sleevo caps and trimming. The pattern 8321 is cut in sizes from 34 to 42 inches bust measure. Ask your merchant for the pattern. Recipes ANCIENT THIMBLE. TUMBLES, which aro about 230 years old, are supposed to have come originally from Holland, where they were called finger hats, or finger hoods. In England the name was changed to thumb bell, becauso the thimble was worn on tho thumb to pro tect it from the thrust of the needle, not to propel the latter through the cloth. The fashion of gold thimbles persists even today, but in the beginning there was none of the commoner metals and it was. not until several years later that the first lead thimble was made. Silver is still the favored metal, though many a skillful seamstress prefers a penny aluminum thimble, as being lighter and leaving no mark upon the finger. The costly thimblo still holds its own n China, where thimbles are often carved out of mother of pearl, with the tops made of a single jewel. Moro than forty-six million bunches of bananas were imported into the Un ited States last year, or about forty bananas for each man, woman and child. A Maine town has built a concrete watering trough for horses that is flank ed by high walls to shield animals us ing it from sun, wind and storm. Tomato yelly. FOR an unusual salad dissolve one quarter box of gelatine in one-half a cup of water. Stew eight toma toes and press them through a sieve. Season with pepper and salt and pour over the eelatine while the tomato is still hot Cave ready a mold dipped in cold water. Pour in the tomato mix ture and set away for several hours to chill. Serve on a bed of erisp lcttnee leaves with mayonnaise or French dress ing; or the jelly may be eut up into little blocks and served on lnoiviauai leaves. 1 Larded Sweetbreads. Trim the sweetbreads, cook in boiling water to which a suspicion of onion, a bit of bay leaf and a small stick of celery has been added, then throw into ico water to blanch, wncn stiff, lard with strips of bacon not larger than a pencil, nna piaee m baking dish. Ueason wilu Bait aiiu pcr per, dredge with flour, throw a cupful of stock over the sweetbreads, and roast a hot oven until tho whole is a acu- cate brown. If the stoek cooks away, add enough liquid to keep the sweet breads from drying. Use small peas. When cooked, drain, season wun sail, pepper, butter and, if the flavor ii agreeable, a little mint. Place the sweet breads on a hot platter, pour the peas abont them and serve as quickly aa pos sible, i BAco Croquettes. Boil half a teacnpfnl of rice in one cup of milk and one enp of water until the kernels tre thoroughly swelled and; soft. While still hot add a piece of. butter the size of a walnut, half a table-, sioonful of sugar, one egg well beaten and the jnice and grzted rind of kail a lemon. . Mix thoroughly together and set aside to cool. Form into small ero- niiottes. DiD in fee ana Dreaurruwi and fry in smoking Lot fat Bcrve at once. t Herring Salad. Tutu two medium-sized beets that have been boiled tender, tear cold boiled potatoes, ono small onion, a smoked herring (that Has Deen sieameu frneil from bonesl and balf a cup of French peas.- Cut beets, potatoes and . . ii :.- in. th onion into smaii uicc m herring and peas and pour a cop ol vinegar over all. Let stand an hour or so. When ready to servo drain off vine gar and pour mayonnaise dressing ovef all. Celery may be added if desired. Scalloped Flan. ' Wnkn some thick white sane with. one cunful of milk, ono tablespoon ful of batter and one tabkspoonfal of flour., Add to this a sprinkling of ehoppea. pareley and a dusting of cayenne pep per. Into this sauce stir cooked white fish which has been picked in pieces, and fill the mixture into small ekina cups that have been buttered. Pour a small quantity of melted butter over the top and cover with the dried bread crumbs that have been seasoned with celery salt and pepper., Bake in a quick oven until the crumbs are evenly browned. Sweetbread Croquettes. In another choice and tested receipt for croquettes, sweetbreads are used with thicken. Use half the quantity of simmered sweetbreads that you use of chicken. Cut fine, and for every pint., oi meat used, mako a sauce to hold it to- -gcther in the following way: Heat to; the boiling point one-half pint of rieh milk or cream and thicken it with tablespoon ful of butter rubbed to a cream with two tablespoonfuls of floor.; When thick and smooth, take from the fire and add tho meat. Season with a tablespoonful of chopped parsley, salt, peper and nutmeg to taste. A teaspoon ful of onion juice and a dash of red pepper improve the flavor. Cool, bread and fry as in other receipts. This quan tity will mako twelve or thirteen croquettes. Three Chinese provinces have a total of 120,303.0.13 uncultivated acres. Thero arc more than .verago willow plume. 3,000 knots in M Kansas now has 1,784.897 residents. NYhen tho 1784 it was ' straw hat first appeared rorn -exclusively by women.
