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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Dec. 24, 1914)
HOME AND FARM MAGAZINE SECTION In the Home-Household Hints-Fashion Notes-Recipes 12 The Editor will be pleased to receive And publish hints of In terest to our readers i May Manton Weekly Fashion Talk r THE preulest models show some decoratlou in the upper portion ol each panel. Sometimes It will take the form of a simulated latticework ' separated by a strip of molding from the main pari of tho panel, or again brilliant-pluniaged birds cut from wall paper are cleverly applied so that each panel looks as If especially designed. The same idea can be car ried out in cretonne, plain upholster er's sateen or burlap being used for the lower part of the panel and a bold cut-out Cesign of birds or flow ers being applied at the top. The edges of the design are left raw and either couched or chain stitched to the plain fabric. This makes a pleas ant type of fancy work for Summer leisure, and the results are quick and Satisfactory. Easy AVay to Clean Silver. If you want to clean your silver In the easiest possible way, try this plan: Get a piece of aluminum you can luy it at any shop where metals are sold or a few scraps of aluminum from a repairing motor garage will fio. Put a piece of aluminum Into an enamel bowl or saucepan (don't use an iron oue on any account), add two quarts of boiling water, and two heaped tablcspoonfuls of washing soda. Put the silver in, being careful that some of it touches the aluminum, and let it stay from three to five min utes, or, if you can manage it, boil It in the water for a minute or two. Einse in warm water and dry with a clean cloth, and your silver will look like new. The piece of aluminum should be taken out of the water, dried and saved for use again, till it gradually wears away. o You Know? If dumplings are kept boiling steadily from the time they are in the pot until they are taken out they will be much lighter? Do not take the lid off oftener than necessary. To remove rust from steel, cover it with sweet oil and lot It remain covered for a day; then rub it with a lump of fresh lime and it will then polish in the ordinary way. A great deal of satisfaction may be obtained by using an asbestos glove when handling pots and pans that are hot. When stewing chicken, a piece of onion added when it is stewing will add much to the flavor aud the onion taste will not be noticed. Cake icing will not crack when cut if a little thick cream is added to It. Allow oue teaspoonful to each white of egg. Cure of Chlnaware. The beauty of old china Is often destroyed by brown spots which ap pear on tho surface. An effective way to remove these Is to bury the dlsn in the earth, cover- ing it completely. I The darker spots require more time I to remove them than the lighter ones. This method will not harm the most delicate china. When washing the china that has accumulated dust iu tho china closet, I find that it is much easier to wash it under the hot water faucet, but I refrain from doing so, as the sudden expansion of the cold china when the hot water is applied is apt to cause it to crack. ROMAN STRIPES MAKE EFFECTIVE TRIMMING NO trimming ma terial " could be prettier thau tho Roman stripes that appear both in silk and in wool. Here they are used with a crepe-like material In a sort of putty color that makes an admirable back ground. The blouse is one of the later varia tions of the kimono Idea with a chemisette and frill that are espe cially interesting and dainty. The skirt Is gracefully draped with -a little tab-like trim ming portion that it used effectively In com bination with the bib of the blouse., A some what different result but an equally smart one could be obtained by making the grown of crepe material with trimming portions of moire or making the gown of moire with trimming of velvet and, again, if one wero so minded, the gown could be made of silk with trimming portions of the same embroid ered either with heavy silk or metal threads or with a combination of the two or with silks and scintillating heads. For the medium size, the blouso will re quire 2 14 yds. of ma terial 27, 2 yd3. 36, 1 yds. 44 iu. wide; the skirt 4 yds. 27 or 3G, 3 yds. 44 In. wide, with yd. 44 in. wide for the trimming for both blouse and skirt, yd. 18 for the chemisette. The May Manton pattern of the blouse 8122 is cut in sizes from 34 to 44 laches bust measure; of the skirt 82G8 from 22 to 30 waist. They will be mailed to any address by the Fashion Depart-' ment of this paper, on receipt of 10 ceuts for each. Thr Editor will lie pltuntd to rtetlvt Bad iubllh latorlte rei'lpri. DnitH hy Uaj Vastest 8122 Fancy Blouse, 34 to 44 bust. Ia68 Oae-Piece Draped Skirt, 32 to 30 waist. Gas Engine an Aid to Housework Smokeless Bivukfast Huron. Try cooking your breakfast bacon on a pie tin in the oven. This does away with all smoke and burnt grease smell in the kitchen, and the bacon Is uniformly crisp. It may be cooked two layers deep if you will turn it ouco while cooking. One layer needs no turning. The fat from this is white and can be used for all baking. With half the amount of butter it is good even for cakes. Cakes mid Cream. Cakos get very dry in warm weath er, but if placed In a tin box with an apple they will keep moist. Renew the apple when withered. The cake will not "taste." There is often trouble in getting cream to whip up properly, but if a few drops of lemon Juice are added, it will soon become thick. Care must be taken not to add too much, as that would make it curdle. AT the commonest of everyday tasks a powerful little engine soon makes itself a necessity. Imagine a wash-day which consisted of nothing more than putting clothes, soap and hot water in a washer, giv ing a few quick turns to the wheel of a little engine, and leaving it alone to do Its work. An hour or so later the clothes -are thoroughly washed, ready to be put through a wringer turned by the same engine. While the little attention needed can be easily given the engine by any housewire, there Is another solution that gives her the use of the engine, and at the same time makes another problem easier. The solution Is the growing boy, and it Is the problem of keeping him on the farm that ia at least partially solved. His liking for machinery finds an outlet in caring for a real engine, and it is stimulated by the fact that the engine does use ful work. The woman whose son Is her "engineer" need have no fear that her power plant will go back on her when she needs it most. Starting and caring for an engine Is not a hard task. As an educator the en gine has for the growing boy an in estimable value. From it he learns the care of machinery, the princi ple of the Internal-combustion en gine, and the economy of labor-saving machinery for tiresome chores. It prepares him for the opeiatiolt and care of larger engines. Overtopping all other advantages of the small gasoline engine is the all important one of economy. Conserv ative estimates show that by its use upward of $50 can be saved In a year; taking into account only chores, and work done by the men. This amount would be considerably In creased if woman's work was also made a part of its duties. A few cents' worth, of gasoline would suf fice to do the hardest day's washing. Thus, for the woman as well as ber husband, gasoline and the lnternal combuslon engine have opened up the way not only to the enjoyment of more leisure time, but to a more economical accomplishment of their work. It is not an expense, but an Investment, as truly as are the ma chines that manufacturers have put at the disposal of ber husband. Seen in this light, the returns not only Iu money, but in comfort, satisfaction and educational value, are great, com pared with the moderate purchase price and small operating expense. The husband who realizes that his wife's work 'as well as his own can be put on a more profitable basis, by the use of gasoline engines, has taken an important step forward. C. II. Seaver. r prepare ripe pears for pre serving, place them la a con venient vessel, cover with boil ing water,' put on a closely fit ting cover and let Btand for. 15 minutes. The skins will peel off as readily as from a scalded tomato. Cut each peeled pear in halves and with a sharp pointed knife remove the core. The heat will have pene trated sufficiently to cause the core to come away easily. Drop the halves in cold water as soon as they are peeled to prevent their turning dark. Preserve in the usual way. This method does away with the -sticky, slippery sensation which usually ac companies the peeling of pears, saves half the time ordinarily required, and tho finished product is more pleasing because of the smooth, even appearance. Egg Tomatoes in Sweet Peas. Pour scalding water over 7 pounds of the egg tomatoes, let them stand for a moment, then remove the skin. Cover them with vinegar much di luted with water and let them stand 12 hours. Put one-half cupful of weak vinegar in the preserving ket tle and add part of the tomatoes, then some sugar and any whole spices, such as ginger, allspice, cinnamon, cloves and. mace, UBlng these or even more varieties according to taste. Add more of the tomatoes, more sugar and more spices, alternating the layers thus until all the tomatoes and 5 pounds of sugar have been used. Cook very gently, stirring just enough to prevent scorching without breaking the tomatoes. When these are quite clear and transparent, re move them carefully and boll down the sirup. When the sirup is thick, strain it and add the tomatoes. Doll up once and pour Into pint jars to be sealed at once. Cucumber Catsup. This Is a very nice relish and an excellent way of disposing of an over abundance of cucumbers. Large, but not too ripe cucumbers are best. Re move the seeds and chop very finX Put the pulp Into a colander and sprlnklo with salt, not too much, about one tablespoouful to a quart will bo sufficient. Let this drain for several hours, then measure and to each quart allow two cups of vinegar, four tablespoonfuls grated horseradish and one tablespoouful each of finely minced red pepper (no sced3) and white mustard seed. Bring all these Ingredients to a boll to gether, skim thoroughly and set aside to cool. Then it Is time to add the cucumber pulp which must be well stirred In. Put Into wide-mouthed bottles and seal. This preserves, like many others, keeps best In a cool, dark place. Watermelon Preserves. This delicious confection Is very much appreciated la the season of scarcity of fresh fruit and is quite Inexpensive to put up. Pare off the green rind and scrape off any very soft pulp upon the Inside of tho melon. Cut Into two-Inch squares or any preferred size, and put into a weak brine to soak for 12 hours. This is to harden tbe melon, Rinse in clear water, then put In the pre serving kettle and cover with hot water. If a green tint Is desired, add half a teaspoonful of alum. Let this Just simmer for two hours. Drain and cook again very slowly for the same length of time in water flavored with lemon or ginger root, as liked. Meanwhile, make a sirup, allowing 1 pound of the melon to IV pounds of sugar and one pint of water. Boil altogether for 10 minutes, skimming as necessary. Put In the melon and simmer until quite tender, then place in the jars with a skimmer and boll up the sirup again. Pour Into tha jars scalding hot and seal tightly. Tomato Catsup. Paro one-half bushel tomatoes and cook until very soft, sift them, taking ali the seeds out. Then cook until as thick as you desire the catsup and then add one quart of vinegar, one bair pint salt and the following spices: One tablespoonful each of cloves, ginger and cinnamon, two tablespoonfuls each of mustard, black pepper and allspice, and one-halt tea spoonful cayenne pepper. Let It cook ten minutes, then bottle and cork tight; no further sealing Is needed, as it will keep for years simply, corked.