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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Oct. 8, 1914)
HOME Am) FARM MAGAZINE SECTION" J! i In the Home - Fashions - Household Hints - Recipes Just A Moment Folding Dress Skirts. TO FOLD a dress skirt properly for packing and so avoid the erease down the middle of the front breadth, fasten the skirt band and pin the back to the middle of the band in front. Lav the skirt on a table or other flat surface, right side out, with the front breadth down, Smooth out all erenses and lay folds flat. Then begin at the outer edges and roll each toward the eenter back until the two rolls meet. In this way the hang of the skirt is not injured, there are no wrinkles, and the front breadth is smooth and .flat. If the skirt is too long for the trunk, fold it over near the top and place a roll of tissue paper under the fold. Kitchen Conveniences. ABACK for the Sink When the kitchen Bink is not supplied with an enameled back, try pasting a square of white oilcloth on the wall above the sink. If good, strong paste is used and the edges carefully pressed down, the splashing of water on the oil cloth will not loosen it. The pasted edges do not curl as when tacks are used and the whole has a neat appear ance. Protect the Bottom of the Sink With a Wire Back A wire rack on which to stand kettles, dishes, etc., in the kitchen link is quickly and cheaply made and once used will alwavs bo a valuable part of the kitchen equipment. The frame, which is of hard wood joined at the corners by small nails, is only a little smaller than the bottom of the sink. Wire netting (poultry wire is stretched on the tup, bont over the edges of the frame find tacked in place, then a molding covers the rough edges of the wire and makes a neat finish. This rack does not interfere with the free passage of water down the drain pipe and saves the enameled sink from many hard knocks besides elevating the dishpan to a convenient level for Trashing dishes. Care of Eyebrows and Lashes. DON'T NEGLECT your eyebrows and eyelashes, allowing tbem to get straggly and thin. Use an eye brow brush regularly, brushing tho brows smoothly and firmly, and gently brushing the evelushcs upward. Petroleum jelly is splendid for thick ening and darkening the brows and lashes, and so, for the matter of that, is cocoa butter. Apply a little every night, and you will find in a very short timo vour eyebrows and eyelashes will improve. lie careful, though, how you apply either petroleum jelly or cocoa butter to tho lashes. You require only the least littlo bit. Take a match, round the edgo of which a tiny piece of cotton wool has boon tightly twisted, and dip into petroleum jelly or cocoa butter. Apply under tho eyelashes, working up ward. This will cause them to take a pretty upward curl. Never dip tho eye lashes. By doing so you will work them lasting harm. For Bound Shoulders. A SPLENDID EXERCISE to correct round shoulders is to lie face down on the floor and raise the body on iho hands and toes ten times. Do this several times a day and increase the number of movemonts each time. Another excrciso is to stand in a doorway and, with each hand on the door frame, try to walk through the doorway. 'Von will feel the effect of this movement on the shoulders. Tou should always stand or walk with the bead hold erect, the chest out And the abdomen in. This position will force the shoulders to be straight. Canned. SING a soDg of eanning-time, Sweetness everywhere; Sugar, spice and all things nice Scenting all the air. Pickles, butters, jelly, jam, Load the cellar shelves; Aren't wo proud to know that we Made 'em all ourselves f BOLERO EFFECTS ABE FOUND IS MANY OF THE LATEST COSTUMES I TIB not very often I that a bolero effect is achieved as sim ply as it is in this in stance and it would be difficult to find a prct tier one. The blouse is really very simple with the sleeves sewed at the long shoulder line and the overlapping fronts are simply stitched to the vest portions. The skirt is one piece with the tunic that flares prettily over the hips. In this case, the neck edge is finished with a flaring collar in Nor mandy style but, since it is cut simply in V-shape and finished at the neck edge, any collar or frill can be worn that may be most becoming. One eould copy the gown in Bilk to be very handsome or in wool material to be simply practical and smart or it could be mado from cashmere with the trimming por tions of silk, for cash mere is to return to its own this autumn and it is always handsome in contrast with silk or satin. For the medium size, the blouse will require 1J yards of plain mate rial 27, 1 yards S6, 1J yards 44 inches wide and 1J yards of plaid 27, 1J yards 36, I yards 44 inches wide; the collar yards 36 inches wide; the skirt 3 yards 27, 2 yards 36 or 44 inches wide, with It yards 27, elacefdnetaoishrdetaora yards 36 or 44 inches wide for the tunie. The May Manton pat tern of the blouse 8184 is cut in sizes from 34 to 42 inches bust meas ure; of the collar 8234 in one size; of the skirt 8194 from 22 to 30 waist They will be mailed to any address by the Fash ion Department of this paper on receipt of 10 cents for each. Recipes Design by May Manton, 8184 Fancy Blouse, 34 to 42 Bust. 8194 One-Piece Skirt, 22 to 30 Waist. Ever Try Baked Rabbit? M ANY who hr.ve a prejudice against this form of food will find pleas ure in a baked rabbit. This dish is coming into wido favor and many rostaurants featuro its excellence. Should you wish to try it for yourself, follow these directions closely: If not dressed at the market, remove the skin and head and all the slimy inner skin and the entrails. Let it soak a tow minutes in salted water. Save the hoart and liver for the stuffing, and also what blood may come from the rab bit in the dressing to put in the gravy. Stew the liver and heart, and then chop fine. Soak one pint of bread crumbs in cold water and crumble finely. Add the chopped giblets, also two tablespoons of fine chopped salt pork and season it with mixed poultry sea soning and a little chopped onion. Add a few gratings of nutmog, if you like, and a tablespoon of minced parsley. Fill tho cavity and sow the edges securely. Skewer the legs forward so it may be kept in a good position, and cover the surface with thin slices of fat salt pork. Put it into a hot oven and this pork will basto it sufficiently for a while. When it begins to brown add one cup of boiling water and basto fre quently. It should cook from one hour to one and a half. When nearly done remove the pork and dredgo with flour, and let this take, on a good rich brown. When done re move to a hot dish and pour off the fat and gravy, leaving not more thau two tablespoons. Add two tablespons of Hour ana Jet them cook together until well colored, then reduco with boiling water or Btock from the giblets, and when smooth strain it into the gravy ooat. Bemove the skewers and Btrings and arrange the rabbit on a hot platter, garnish with lemon quarters and parsley and serve plum jelly or eranberry as a relish. WThcn earving squeeze some of lemon juice into the flesh. Mary J. Lincoln, Water Before Eating. A GLASS of water before beginning to eat is advisable and refreshing as well; but no one should form the habit of moistening the throat with water to make the morsels of food slip down. Water taken in advance of a meal is supposed to prepare the saliva so that there is an abundance of the latter, which should be thoroughly mixed with the food before swallow ing to make the food ready for the stomach, and, while many authorities hold that water taken during the meal is not harmful, it does often become such a habit, especially with children, that one often sees them fairly unable to swallow a mouthful without a gulp of water to follow. Putting Up Plums. PLUMS make many tempting pr Berves. These have a piquancy, which qualifies them as appetizers; They are good side dishes to serve witS meats. Plum Jam. In making plum jam i should be remombered that Bhould tM plums be hard and sour more sugar will be required than otherwise. The plums should be divided and stones taken out Spread the fruit on large dishes aai sprinklo sugar over them. Three pounds of sugar should be allowed to foot pounds of plums. Let them remain i the sugar all night The next day put into a preserving kettle and bring to boil, carefully stirring with a woodest spoon. A few of the stones should be cracked and kernels peeled and adde4 to jam a few minutes before it is fit ished. Mock Olives Take a teaspoonful of white mustard seed and one of table salt to one pint of vinegar. Let the plums be of full growth, but not ripe Boil the vinegar and pour it over tiqj plums. Bepeat this three days in rat cession. Greengages are best for tlrig purpose. Sweet Pickled Plums Take a ball gallon of almost green plums and scald till the skins are tender. Drain wel) and place in jars. Have a sirup made of two pounds of sugar, one pint of cider vinegar, a teaspoonful each ol whole cloves and mace. Pour this ovef the plums while hot and seal. Plum Butter Take three quarts of half ripe plums and boil them for f& teen minutes. Bub through a eolandes, add one pound of sugar, one teacupfn of cider vinegar, half a teaspoonful each of ground cloves, mace and einnas mon. Place on the firo and bod fo half an hour without scorching. Put in glass jars and seal while hot, Keey in a cool, dark place. Spiced Plums Take half a gallon at plums and boil five minutes. Pour of! the water and add three pounds sugar, one teaspoonful of ground cloves', allspice and cinnamon and one pint oJ vinegar. Boil half an hour, stirring con stantly. Place in jars and seal whiff hot. Plum Preserves Pour boiling watef over the plums to take off the 8kin Make a sirup of one pound of sugai and one cupful of water to each pound of fruit. When the sirup is boiling pour over the plums. Let this stand ove night; then drain. Boil the sirup again skim and pour over the plums. Let them remain in this another day. Pot over the fire in the sirup and boil wm til clear. Remove tho fruit with a skin mer and pack carefully in jars. Boil the sirup until thick, pour over thf plums and seal. Stamped gowns only 99c SPECIAL - ORDER TODAV This handsome suggestion for ChristraasGift com plete with cotton to embroider. (Specify initial wulcd) nnT f f ETC Tf r THE NEEDLECRAFT SHOP 342 Alder St., Portland, Ore. Never let a child drink a glass of iced water down quickly. If they are very hot it is enough to kill them. There is no harm in allowing a child to suck a piece of ice, because the water melts slowly and is fairly off the chill before it reaches the stomach. T satisfy oxtremo thirst, such as in fever, the ice sucking is preferablo for this reason. Teach a child when drinking water af any time to take long, but slow, mouths fuls. It is not only more satisfying, but, better for the digestion in every way.