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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Nov. 19, 1914)
13 In the Home Fashions - Household Hints -- Recipes Recipes Household Hints Fashion Talks By May Manton HOME AND FARM MAGAZINE SECTION The Editor will be pleased to receive and publish favor- lta recipes. 4i HOW TO COOK APPLES. Green Apple Honey. PLACE cider made from half grown apples, windfalls, on the back of the stave and let sim mer gently until it is reduced to one-quarter the original bulk. Strain and add an equal bulk of sugar; beat until the sugar is dis solved. It will keep indefinitely In a cool place and is very useful, either as a sauce for puddings or to add flavor to otherwise insipid tast ing fruits. Apple Icing. - One cup of sugar, one-third cup of water, one. salt spoon of cream of tartar; heat gradually and boil without stirring until the syrup will thread when dropped from a fork. Pour slowly over the well beaten white of one egg, beating constantly, and continue until thick enough to spread. Add two tablespoons of grated apple, beat and spread on the cake. Apple Jonathan. Peel and slice very thin four large or five small Greening apples; place in deep pudding dish or baking dish with two taplespoonfuls of cold wa . ter. Make batter of one-third cup ful of butter, one large cupful of granulated sugar, two eggB beaten thoroughly, two large cupfuls of flour, with four teaspoons good bak ing powder and one teaspoonful salt sifted together, stirring well; then add flour. Blend the whole for five minutes, then pour over the apples; let stand five minutes before plac ing in oven; bake 30 minutes. Jellied Apples with Almonds. Pare, core and quarter Golden Pippins; stew until soft and beat smooth. Make syrup by boiling a pound and a half of sugar ' and a pint of water for every two pounds of apples. Put the apple pulp and the juice of three lemons into the yrup and boil gently until stiff enough to drop heavily from the spoon. Pour into a wet mould and when cold turn onto a serving dish. Stick blanched almonds into the jelly and surround with whipped cream. Apple Mitcedoine. Cut a thick slice off the stem end of red apples, core and remove the pulp with a potato ball cutter. Cook one-half cup of sugar with one cup of water. Add clean rose geranium leaves and apple balls; cook until the balls are tender. When the syrup is cold, add the Juice of one lemon and a couple of peaches sliced into small pieces. FiU the apple shells with the mixture and serve very cold as a first course at a luncheon. Apple Loaf. Reserve enough bread dough to make small loaf. Work thor oughly into it one tablespoon of but ter, one-third cup of sugar, one quarter of a teaspoon of cinnamon and two well-beaten eggs. Add flour to make ' soft dough, knead lightly and let rise. Divide into three equal parts and roll each part to fit the pan. Lay one piece in a buttered pan, spread over it an inch layer of sour apples chopped fine. Pour over the apples a tablespoon of melted butter; cover with the sec ond piece of dough and continue as before; brush the top with milk and let rise until very light. Steam tor one hour, then place in a hot even to brown lightly. Serve in slices with sugar and cream. Apples in Maple Syrup. Cut eight apples in halves and re move the cores with a teaspoon, put Into a baking dish with one cup of maple syrup and one and one-half cups of water and two tablespoons of butter. Bake until the syrup is thick and serve with whipped cream. A FASHIONABLE EVENING GOWN. THE evening gown that is made with skirt of satin and bodice of lace is ex ceedingly smart. This one gives the drooping effect over the shoul ders and the breadth over the nips that make two of the most Important features of the season. In this case, the skirt Is made of charmeuse satin iu a real golden yellow while the bodice is made of cream colored lace, but one can uti lise such a design as this one in many dif ferent ways. In place of the lace could be used chiffon or net or any thin material of the sort and some of the newest and hand somest gowns are made of charmeuse, crepe or taffeta with the bodice portion of flowered chiffon, the design reproducing the color of the skirt in some one detail at least. Again the skirt can be made without the train and the guimpe portion of the blouse made with high neck, so converting the gown into one suited to afternoon occasions. Treated in this way, it would be pretty made with skirt . of char meuse or taffeta, the draped portion of the blouse of flowered crepe or chiffon and the guimpe of plain net. For the all-white gown, charmeuse or taffeta could be used for the skirt, lace or net for the bodice with the girdle of some really brilliant colored silk to give the note of color that is all-Important just now. The skirt is made in two pieces only with the edges overlapped at front and back. For the medium site the blouse will require 1 yards of material 36 Inches wide with 2 yards of all-over lace 18 inches wide for the drapery, 1 yards of lace 6 inches wide for the peplum, of Design by May Manton. 8057 Fancy Blouse, 34 to 44 Bust. 8073 Two-Piece Draped Skirt, 22 to 30 Waist. a yard 18 for the chemisette portion; the skirt yards 36 or 44 Inches wide. The May Manton pattern of the blouse 8057 is cut in sixes from 34 to 44 inches bust measure; of the skirt 8073 from 22 to 30 waist They will be mailed to any address by the Fashion Department of this paper, on receipt of 10 cents for each. Efficiency in the Farm Kitchen The Editor will be pleased to receive and publish hints of interest to our readers. The Old Bureau. Many housekeepers have stowed away an old-fashioned bureau. This is what I did with mine. I tm-' screwed the cumbersome top and had the bureau moved to my sew in groom. The large lower drawer I used in place of a acrapbag and to hold new material. All pieces of meterial left over I roll up and tie. placing them in this drawer. When I am looking for them it is not nec essary to tarn out the whole, colleen don. I see it as soon as I opem the drawer. The other large drawer I keep for unfinished work. When I am sewing I place the work a. here out of the way. Ironing-dag the things needing a stitch are law in here so that when I can snatcH a moment everything is in readteeaa, The two small drawers hold Beteaora, thread, button-boxes tape, and all sewing utensils. A large cushion oa the top of the bureau and a pin trag complete the outfit Contributor. y Paper Patterns. As is well known, a paper pat tern for a dress consists of manj pieces: the waist pattern proper the pieces for the sleeves, the gtr die, the skirt portions, etc. It fre quently happens that only certaid of these pieces are used; when a sleeve is to be made over or a waist is to be made. It is therefore plain that much time is wasted in hunt ing over the many pieces of the pate tern to find the particular piece de sired. Accordingly whenever I bm; a paper pattern I separate the vari ous nieces, etc.. fold them carefoUX and slip them in long envelopes. I label these envelopes properly and tie them together, and when I want a certain piece of the pattern It ta but the work of a moment to get it. Contributes For Tired Feet. In "case any one has sore feet, and has no loose shoes at hand take a pair of socks and fold tojf to toe, turn right side out onto tha foot double. You then have an easjc pair of moccasins at little expense tH7VVTHvHtv ImproTement in the arrangement $ 9 of the farm kitchen will rwult in J taring the energies of tome 8,000, $ $ 000 people and make their work lees cj heavy and more enjoyable, accord- - j $ tag to Farmers' Bulletin No. 607, $ $ issued by the U. S. Department of $ Agriculture. The tint of a aeries of 4 articles treating of the contents of $ s this bulletin follows. THIS bulletin, entitled "The Farm Kitchen as a Workshop," dis cusses not merely the proper loca tion of the kitchen with reference to other parts of the house, but gives de tails as to the best method of treating Its floors and walls, and gives well tested floor plans for the step-saving arrangement of the sink, stove, table, and other kitchen utilities. The author of the bulletin, in hoi 1 introduction, states that a small, compact kitchen saves many steps and much useless labor In the prep aration of food. This, however, Is in homes where the kitchen is mere ly a workshop, and not used also as a general purpose room where meals are served and where the family gathers to enjoy the warmth of the stove. Even where a large kitchen is needed . for such purposes, how ever, a logical arrangement of Its various features wtih relation to each other will enable the house wife to do her work much more efficiently. Whether the chief exposure of the kitchen shall be north, east, south, or west, is a matter gov erned by Individual preference and local conditions. A kitchen which receives the morning light is usu ally desirable. Effort should be made, however, to secure light front two directions and cross ventilation. For this purpose, the kitchen should be located either in a corner of thai house or in a narrow part whera there can be windows on opposita sides. It is well, also, to locate the kitchen so that clouds of dust may not be blown in from the road, and It is of even greater importance that the kitchen be so located with refer ence to barns and other outbuildings that the prevailing winds will not bring unpleasant odors or flies front them. In many farm houses a very larga kitchen is provided, because it must handle the unusual cooking for harvest hands. The writer points out that it will be better to provide a temporary shed or a kitchen on the porch, with oil stoves or othet cooking devices, to handle this un usual rush and thus allow the house keeper to have a smaller kitchen during the rest of the year. The size of the kitchen, unless a large pantry or a storeroom is pro vided, is also governed somewhat by the amount of supplies which" must be stored. In the case of a farm distant from town, supplies necessarily must be bought In bulk and need sufficient storage space In such cases, it is sometimes wise to provide an extra pantry or stor age room. In arranging the pantry, however, especially if it be between the kitchen and dining room, care should be used not to jnake it too large, as a long passageway be tween these two rooms adds neces sarily to the labor of the woman.
