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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Oct. 1, 1914)
13 In the Home - Fashions - Household Hints - Recipes ITOME AND FARM MAGAZINE SECTION Household Hints TAKE a large wooden barrel hoop, eut in two in the middle, fasten 3 or 4 feet apart with lath, then tack on mosquito bar. This is good to keep the flies off baby while he is sleeping. Baking soda will remove coffee stains from dishes. Moiston the soda and rub on the spot with a cloth. 6oda will also remove berry Btains from granite ware, tinware and the hands. To prevent the stains that often re sult from muddy skirts dilute sour milk with water and soak the skirt in it overnight, then wash In the usual way. The skirt will wash easier and look whiter. If yon have beans to ean snap them as for fresh eating, and to two quarts of rain water use three tablespoonsful of good vinegar. Boil the beans till al most tender, and seal in glass jars. " To Darken the Stove To darken the top of a eook stove form a piece of clean old cotton cloth into a pad, wet, sqncezo and apply any yellow laundry soap and rub the top" until the pad becomes too hot, then dip tho soap into water, rub tho eloth and the stove, and continue the process. If a stove is soaped twice a day or even once, just after dinner, it will be kept in a pre eontablo condition during the after noon. The soapy odor may be overcome by placing a pinch of ground coffee on tho stove top. There is an old saying that a new stove rubbed daily with a soaped cloth will never need blacken ing on the top. Salt fish aro quickest and best fresh enod by soaking in sour milk. Pillowcase tubing makes practical petticoats for small children. Jelly roll rolls easier if tnrned out on a hot cloth. Boll np and pin the eloth firmly around nnti cool. A wholesome salad is made of cooked or well-soaked table prunes, tho seeds removed and stuffed with nuts. Serve on a lettuce leaf with salad dressing. To remove paint from the window panes, dissolve soda in hot water, wash the glass with it, and In half an hour rub the paint off with a dry cloth. When stitching seams on tho machine in a silk garment, use either fine cot ton or one thread cotton and the other ilk. By so doing yon will obviate any puckering of the seams, and if you should have occasion to rip them, yon will have less trouble. "When placing a patch pocket on a oat of woolen or silk material, slip a narrow piece of fcatherbone through the top hem and catch It fast to eaeh tide when you stitch the pocket in place. This will prevent the pocket sag ging at the side. Always use very fine eotton when stitching chiffon, crepe de chins, silk, muslin net, mousaeline, or any of the finer materials. Place a piece of clean paper under the goods and stitch it with the material, then tear away the paper after the work is done. In this way you will avoid having the woTk puckered or drawn. Cold breakfast cereal molded In small nps and served with dates or fruits is appetizing for supper, provided it ean be served with rich cream. Good gems are mado by taking equal quantities of flour and breakfast food, adding one teaspoonful of baking powder to a cup of the mixture, and then adding suffi cient milk to make a batter which will drop from the spoon. Mix thoroughly and bake in hot buttered gem pans. Having tho pans very hot is one of the secrets of success with these gems. To remove a rusty screw which fails to yield to the screwdriver, apply a heavy skewer, or other piece of metal, seated red hot, and when the screw Itself is hot, the trouble will bo over come. On wash day, if having to rinse in hard water, before adding the bluing to the water, add a cup of sweet milk and the clothos will sot bo streaked but white. To remove the odor of fish from silver knives or forks or from dishes, let them stand for a little whilo in old water before washing them, Before and After Cooking (Special to Farm Magazine.) INSTRUCTIONS for eooking a meal, together with the preliminary and the subsequent operations, have been given to members of the Girls' In dustrial Clubs in Oregon by Mrs. Lulie Bobbins, extension worker of tho Ore gon Agricultural College, in a manner so plain and so easily understood and followed that ignorance of the funda mental home processes should be con siderably less in evidence when the thonsands of members throughout the state have finished their project. The instructions not only give the methods of eooking but explain fully how to prepare for the work and how to "rid np" after the cooking operations have been completed. Beforo beginning tho cooking be sure to Fave everything in readiness. There must be plenty of fuel on hand for the fire, and the utensils well cleaned should be within easy reach or placed on the table. It is a good plan to have a pan or plate just to hold spoons, knives, egg beater and other such things necessary to the work. It will not only result in having them handy to use but will avoid soiling the table. Bo sure to have the hands washed clean and tho dress protected with an apron. Watch yourself carefully and see how many unnecessary bowls and cooking utensils you use. Try to use as few as possible and work as quickly as good work will allow. It is not necessary to spread work all over the kitchen or leave signs of disorder any where. Coarse grains like hominy or cracked wheat should be well picked over, washed and soaked. To make them really good and thoroughly digestible the prepared breakfast foods need much longer cooking than the time stated on the package. To avoid lumping, all finely ground eereals should be moistened with cold water before being added slowly to boiling wateT. Allow one teaspoon of salt to every quart of water. Cereals are best cooked in a double boiler. Such a boiler can be easily improvised by putting a small pan in a larger one that is partly filled with water, in such a way that the bottom of the smaller docs not rest on the larger. Cereals and other starchy foods should bo cook ed a long time, Tho starch is protect ed by several outer coverings of the grain. Theso coverings must be suffi cient in eooking so that the starch may swell and burst from tho grains. Con- Fashion Talks By May Manton LACE FLOUNCING ARE TO EE MUCH USED THIS SEASON. M LMOST every possi- ble kind of lace flouncing is fash ionable this season and, since the long straight tunics are greatly in vogue, lace is used to great advantage. This young girl's costume, for example, is made of white taffeta and white lace, the result being an extremely dainty gown available for various afternoon functions. If preferred, the sleeves ean be mado shorter and the flaring collar omitted, .giving just the round neck finish, but tho long sleeves make a somewhat important fea ture of latest fashions. The frock is a very aim-, pie one in spite of its extreme smartness and consists of a two-piece skirt with a tunic ar ranged over it and a blouse that is full be low a yoke. In the smaller view, it is shown made of striped and plain wool material and the result is a simple dress that eould be used for school or college or any every day occasion. When one model can be made to serve for two inch widely different purposes and effect two sueh distinctly different costumes, it is indeed an available one. For the 16 year size,v the dress will require lj yards of material 27, 4 yards 16, 8 yards 44 inches wide, with 2 yards of flouncing 24 inches wide, 2J yards lnee 6 inches wide for bertha, 1 yards for sleove frills; or, 2) yards of striped material 36, 2J yards 44 inches wide and 8 yards 44 inches wide to make as shown in the small viow. The May Manton pat tern 8361 is cut in sizes for 16 and 18 years. It will bo mailed to any address by the Fashion Department of this paper, on receipt of 10 cents. I ' ( $ 1 ' "I sidering these facts it is easy to scj why we use a great deal of water in cooking cereals and why they rhould be cooked a long time in order to soften thoroughly. Careful measurements of right proportions is quite important, Tho cereal should cook up all tho water; If water is added after cooking is be gun the result is not bo satisfactory. Finely ground cereals take four, time as much water as cereal, while flaked or rolled cereals take only twice as much water as cereal. To put the kitchen in order after the eooking is over may not be so in teresting, but it is necessary to good housekeeping. The sink should bs made very clean and the dispan, towels and dish cloths washed well and bung in their places. As1 soon as you hav finished your work, while everything is fresh in your mind, you should get your notebook and record all impozn tanf points including the following: A short account of just how yon prepared each dish, the time it took yon and the success you had in results. If you are puzzled over any part of the work it would be very proper for you to ask some older person or your club lender about it. Later in the season there are to be contests in baking and canning fat which prizes that are worth working for are to be offered and only thoae whose records show that they have done all the first work will be qualified to enter. You are sure to reap much joy and profit long before the time for the. real contest arrives, and in the work itself you should find real success and plea uro that enthusiasm and honest toil must bring. Recipes Designed by May Manton. 8361 Dress With Long Tunic for Misses and Small Women, 16 and 18 Tears, Tomato Cakes. ONE CUP canned or cooked tomsi toes, two eggs, one dozen soda crackers rolled fine. Season the tomatoes and mash with half the crack ers, add the eggs and beat smooth, add the rest of the crackers and form into small cakes. Drop on a hot buttered griddle and fry a nice brown. . Cantaloupe Salad. N Cut well chilled cantaloupes in halves lengthwise, take out the seeds and re move the pulp in nice even pieces, sprinkle lightly with salt and paprika, and add an equal quantity of crisp let tuce cut in strips. Garnish with boiled salad dressing made without oil or mus tard. Place shells of cantaloupes on salad plates, garnish with large leaves of lettuce and fill with the salad. Servs at once while cool and crisp. I How to Cook Beets. ' Fill a pail as large as will hold as many as you want to cook. Don't eul them, as that makes them bleed. CoTr er with cold water, cover np tight, put in hot oven and let bake, This tim of the year I put them in early so at to have them done for dinner. t Cooked Radishes. Did any reader ever eat eookeS radishes! Clara E. Bush in Missouri Euralist says that they are better than . young turnips. Her recipe is to sliea thinly and boil for an hour in freeH water and drain. Cover with hot water salted to taste and cook until tender Mash and season with butter ancj cream. Stamped only 99c SPECIAL - ORDER TODAY This handsome suggestion foi a ChristmasGift com' plete with cotton to embroider. (Specify militl wanted) 99c THE NEEDLECRAFT SHOP 312 Alder St., Tortlaad, Ore. '