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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Sept. 3, 1914)
13 In the Home - Fashions - Household Hints - Recipes HOME AND FARM MAGAZINE SECTION When Memory Fails By a Modern Housekeeper; NEVER before have we heard bo much about "efficiency" and "system" in home management and never before has there been such a great need of them., In this age of hurry and progress, more and more is demanded of mother, the housekeeper and homemaker, and she must make every effort count. Bho is wisely eoming to the conclusion that it is to her own interest to manage her home affairs as systematically as her husband rum his business. She has ceased trying to remember everything and is keeping a record in black and white, of the important things. Then sho has proof if any question arises. The haphazard way of writing let ters, both personal and business, has caused much worry and often serious inconvenience to the writer of them, simply because she has used neither method nor system. I originated for my own use this system which has stood the test for years, and has saved me worry, time and money. System In Correspondence. My desk has two large drawers de voted to correspondence. As Boon as a letter is received and read, I place it in drawer number one until time to an swer it. In the meantime, if I think of anything important that I want to mention to this particular person, I do not tax my memory perhaps for weeks but just when I think of it, jot down the suggestion on the back of the envelope containing the letter. This serves the double purpose of making it impossible for me to forget it when I answer the letter, and may save me the embarrassment of writing the same in cident twice to one person. Months afterward by referring to the back of a letter I can see if I have told a cer tain thing or not. When letters are answered, I imme diately put them in drawer number two and "to mako assuracee doubly sure" write on the front of the envelope "an swered October 1, or February 10. None of my correspondents dare question my word in the face of all this proof, when I say I have answered a letter. I would not do these things no wo man would! if pencil, paper, notebook and letters were tot all conveniently arranged in a place easily accessible. Lacking the dask, a table drawer will answer the purpose just as well. Copy Business Letters. Never send ont a business leter or an order for goods without making a dup licate. A sheet of carbon paper is easily inserted under the page on which yon are writing and yau have the proof if your order is disputed. Save a drawer or part of a drawer for bills and receipts, and put them away imemdiately after receiving them. Keeping a receipt from the manager of & daily newspaper, recently saved me five dollars. The "notebook habit" is an excel lent one to form. Do not be guilty of using the margins of newspapers far memoranda. The paper is sure to be misplaced when you most need it. Five cent books serve the purpose as well as the more expensive ones. Keep one, with pencil attached, inside the door of the kitchen cupboard. Then when you see the sugar bin is almost empty or when yon begin on the last box of matches, write "sugar" or "matches" on the want list. If you do this whin you first think of it, instead of waiting to make out the entire list yihen someone starts to town, it will be i. relief to the whole family, as well as to the clerk tt the grocery. A good business principle and one nsed in all reliable stores and offices is "Don't trust your memory." Another small notebook in my desk is devoted to Christmas lists. For years I have kept a list of gifts both received and Bent ont. It only takes a moment to write them down, then if I have made a sweeping cap for Martha last Christmas, I do not make her think I have lost all my originality by send ing her another next year. My list is largo and I do not try to remember. Fashion Talks By May Manton 8316 Work or Studio Apron, Small 34 or 36, Medium 38 or 40, Large 42 or 44 Bust.- With or Without Sleeves, With High Squire or Bound Neck. THE REALLY protective apron al ways finds a place. For the house keeper it serves many needs and it is indispensable, in the studio. Here is one that can be made with or without the sleeves and with high or half low neck. It is perfectly simple, and per fectly practical, just full enough to be worn over the gown without rump ling it. In the illustration it is made of white butcher's linen with collar and cuffs of blue, but ginghams and chambrays are used for aprons of the kind, percale is liked or any simple washable, material of sufficiently light weight. The patch poeket is a real com fort and convenience. For the medium size, the apron with sleeves will require 5 yards of mate rial 27, 4i yards 36 inches wide, with i of a yard 27 inches wide for collar and euffs; the apron without sleeves 4 yards 27, 3 yards 36 inches wide. The pattern 8316 is cnt in three sizes, small 34 or 36, medium 38 or 40, large 42 or 44 inches bust measure. It will be mailed to any address by the Fashion Department of this paper on receipt of 10 cents. A paper dish cloth, which becomes soft and pliable when wet and is dur able enough to be nsed several times, has been invented. There are bo many things of more im portance that I must keep in mind. Keep Records of Important Things. A carefully kept address book aside from its obvious use is nnvaluable in ease of illness or death in the family when a list of correspondents is need ed that they may be notified. Keeping an expense acount is a whole subject in itself. If you have never kept one, begin today. Each systematic idea which we moth ers adopt and practice serves a double purpose, besides making us more effv cient in our daily round of duties, there is the example it affords our children the men and women of tomorrow instilling into their minds a lasting re gard for accuracy and order, which will be of inestimable value to them, no matter what their future positions in life may be. 8319 Fancy Bonse for Misses and Small Women, 16 and 18 Years. With or Without Openings on Shoulders With Long or Short Sleeves. ANY of the very ' newest blouses are either closed at the shoulders or drawn on over the bead, being made without opening at either front or back. This cne is designed both for small women and for young girls and is essentially youthful in effect. The front and back portions are cut sepa rately and joined over the shoulders. This closing can be made by means of buttons and button-holes, providing a generous opening, or the edges can be stitched together and the neck edge of the blouse suplied with a cosing and ribbon by means of which it ean be drawn up so that the blouse ean be slipped over the head. The model is a charming one both for the entire dress and the odd blouse that is in demand at all seasons. For the latter use it is pretty made of bright colored, soft ma terial, such as crepe de chine cotton voile, handkerchief linen and the like with frills of white lace, and shades of green and of vellow and of blue are especially in demand. Besides being an exceedingly smart one, the blouse is the simplest in the world to make. For the 16 year size, the blouse will require 3 yards of material 27, 2 yards 36, 1 yards 44 inches wide. . The pattern 8319 is cut in sizes for 16 and 18 years. It will be mailed to any address by the Fashion Depart ment of this paper, on receipt of 10 cents. Fig Pickles. Soak figs over night, or a few hours, in one gallon of water and a handful of salt. Remove figs from the water and boil until tender in one gallon of water and one cup of vinegar. Drain and let simmer a short time in a syrup made of one quart of vinegar, three pounds of sugar, one tablespoon each of cinnamon, cloves, allspice. Figs for pickles must not be too ripe. Date Cakes. The ingredients required for this are one enp of sugar, half a enp of bntter, two eggs, half a cup of milk, one and three-fourths enps of flour, two tea spoonfuls of baking powder - and one cup of chopped dates. The cakea may be flavored with lemon, or tpice may be nsed. Bake in round gem pans. If the eakes are frosted, decorate each with half a date. Apple Sance Cake. Cream together one cup sugar, one- half cup butter, add a little salt, cloves, nutmeg and one enp of raisins. Dissolve one teaspoon of soda in a little warm water, stir this until it foams into one cup of sour apple sanee, let it foam over the other ingredients in the bowl. Beat well, then add one and threo-fonrths sups of flour. Bake 20 minutes. Recipes Orange Pie. BAKE the pastry shell and cook if before adding the orange mix tare. It can well enough be cooked the day before and reheated when desired for serving. For the filling, make s custard in the double boiler, using one cup of milk, a beaten egg yolk, one third of a cup of sugar and a rounding teaspoonful of cornstarch. Let cook until thick and smooth, then take from the fire and while it is hot beat in the pulp of one large orange, the juice from a quarter of a lemon and a tea spoonful of butter. When cold, spread in the pastry shell. Make a meringue from the egg white, mix with two tablespoonfuls of sugar; drop this by . teaspoonfuls over the orange custard and brown in a moderate oven. j Peach or Apple Pndding. For the batter, use half a enp of sugar, two cups of flour, two teaspoon fuls of baking powder, quarter of a enp of melted butter, one egg, three-quar ters of a cup of milk, a little salt. Sift the dry ingredients together, then add the egg, milk and butter. Put half the batter in a buttered pan. Lay over sliced peaches or apples, sprinkled with sugar. Pour the remainder of the bat ter over and lay on top another layex of fruit, also sprinkled with sugar. Half of the above rule (halving every thing else but using one egg), baked in a bread pan, will make a dessert sufficient for four people. This is us ually serve with egg sanee, made as fot lows: Beat light the white of one egg. Add the yolk and beat slowly. Add one eup of granulated sugar, and, lastly, , three tablespoonfuls of hot milk. Flavor with vanilla. Cream instead of milk improves the sauce. t Cream of Asparagus Sonp. One bunch of asparagus, one pint of water, two of milk, one slice of onion or a teaspoon of opion juice, two table spoons of flour, two of butter and one teaspoon of salt. Cnt the tender tip from the asparagus and throw them into cold water. Cut np the rest of it into small pieces and eook in a pint oi water closely covered, for 30 minute Rub through a sieve and set the pan in another with water in it. Put the asparagus and the milk in this; cream the butter and flour together and add to them a little of the hot milk. Stir and rub till it is a paste, then add to the soup . in the boiler and season. While the soup is making, boil the tips oi the asparagus in a little salted wa ter, strain off the water and put them into the soup just before serving. Escallop ed Meat This is an inexpensive and very tasty dish, made from "leftovers." Make a sauce from three-quarters of a ean of tomatoes, two level tablespoon fuls each of sugar and flour and one tablespoonful of butter, with salt to taste. Cook until the sauce is thick. Mix together two and a half cups of chopped meat, a slice of onion and s little red pepper. Butter a baking dish , or open casserole, putting in a layer of meat, then pouring over some of the hot tomato sauce. After alternating several layers, eover the top with a thick layer of buttered bread crumbs, and bake for three-quarters of an hour, or until brown. Indian Meal Gems. One cup of flour, three-fourths of a enp of Rhode Island Indian meal, two teaspoonfuls of baking powder, two tablespoonfuls of sugar, one teaspoon ful of salt. Sift the dry ingredients together, then mix with one beaten egg, one cup of milk, one tablespoonful of melted butter and three-fourths of a cup of chopped dates or raisins. Bake in iron muffin pans. Pickled Apples. Eight pounds of apples, pared and quartered, four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, one half ounce of cloves. Boil vinegar, sugar and spices together, put in the apples and let them remain in about twenty minutes. Put he apples in a jar, boil the syrup until thick and peur over them.