Image provided by: University of Oregon Libraries; Eugene, OR
About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (Jan. 14, 1915)
HOME AND FARM MAGAZINE SECTION In the Home-Household Hints-Fashion Notes-Recipes 12 The Editor nlll be pleaiied to receive and publish hints of In terest to our reader. May Manton Weekly Fashion Talk The Editor will he pleased to receive and publina lvorlte recipes FLOWERED SILKS ARE MUCH IN VOGUE A GOOD, old-fashioned remedy for barbed wire cuts is kerosene and lard mix well together. To a pint of this mixture add half a teaspoonful of strong spirits of camphor arid a half teaspoonful of carbolic acid. To prevent wooden tubs or pails from shrinking when not in use, paint them with glycerine. If you lay in the sunlight articles that have been scorched in ironing, the scorch will disappear. Rub gilt frames with freshly baked bread moistened with ammonia; or try the older method of washing them in water in which onions have been boiled, and to which a little sulphur has beeu added. The sulphur aids in keeping the yellow color. A baby's thirst is not satisfied by Its diet of milk. He should bo given clean, cool water regularly every clay. Boiled water cooled and given be tween feedings will often aid diges tion and quiet restlessness. Regular hours, proper food and long hours of sleep are necessary to a healthy in fant. To test light bread dough and make sure as to whether it has risen sufficiently for baking, press the fin ger In the dough. If the hole remains the dough Is in proper condition; if the dough rises and fills the inden tation this shows that It is in a con dition to continue rising. Washable Chiffon Veil. When a washable chiffon veil is soiled fold It neatly and tack the folds securely with basting thread. Then wash the veil carefully in soapy water and rinse it in salt water to" set the color. Press the folded veil between a couple of heavy bath towels to get the water out and do not wring it at all. When as much water has been pressed out as la possible to get out cut the bastings and pull them out. Lay one edge of the veil straight on the Ironing board and iron It dry with a moderately hot iron. Then Iron each of the other sides dry and then iron the middle of the veil until It, too, is dry. By ironing the edges first the veil can be ironed without Stretching or pulling out of shape. Lay the veil flat on a bed for an hour or two after it is Ironed. If it Is Ironed in this way it will keep Its Bhape and will not wrinkle easily. To Clean Woolen Skirts. It is surprising how many women send their woolen skirts to be cleaned When skirt after skirt could be done at home, If washed with naphUia soap and tepid water, and ironecr in the ordinary way, on the wrong side. This treatment will make a woolen skirt, especially serges and broad cloth, look like new. If the cloth is badly soiled, scrub it well with the soap and water, using a small brush, and scrub with the grain Of the goods. A little ammonia may be added if the material is black, but It will not be good for colored materials as it fades the color. After rinsing the garment in sever al tepid waters hang to dry, and Iron It before quite dry. Uses of Benzine. Buy one gallon of benzine. Collect all the kid glovesf, white kid shoes or slippers, silks and coat collars that need cleansing with benzine. Put some benzine in two basins, one for washing (washing the most delicate articles first) and use the other for rinsing. When the dirt has settled in the banins, carefully pour off into a jug and break up Into It a 10-cent cake of ice camphor. Let this stand a day or two until thoroughly dis solved and use In an oil feeder to hook over the beds, picture frames, mop boards and any furniture around the bed. The benzine will quickly dry, leaving no trace or stain. Porch Cushion Covers. Some persons before fitting out a porch completely with cushions test samples of the cloth to see it they will stand sunlight and water. One should never use handsome embroid ered or silk pillows on the porch; comfort, not elaborateness, should be the aim. The covers, if possible, should be uniform in material and color, with perhaps one or two carefully-chosen contrasting shades to avoid any chance of monotony. If the materials are washable two sets of removable covers are made for cflnveuience In laundering. 8349 8332 Desit h Mty Mutton 8349 Fancy Blouse with Over Waist, 34 to 42 bust. 6132 Two-Picce Skirt with Flounce, 24 to 44 waiit - I EVER were flow ered silks pret tier and the gowns that are made from them are really fascinating. This one Is trimmed with the .velvet that is such a pronounced favorite o the season am worn ever an under blouse of plain white char meuse. Organdy was the material of the Summer for the dain ty under blouses, but for Autumn the soft satins will have great vogue and they make a charming contrast with the taffeta. The long sleeves shirred at the wrists, the col lar that Is high at tho back with a slight opening at the front, the , over-blouse with big armholes and the flounce of the skirt are all new features and interesting ones. As a matter of course, the design can be cop led in almost any sea sonable material, but there Is a peculiarly Quaint charm about flowered taffeta that seems to' suit the style of dress especially well, although it is qulto possible to re produce the color ef fect in a much simpler material. ChaHis in some pretty color and design with the same velvet for trimming and a crepe- de chine blouse would make a very pretty afternoon costume, giving some what the. same combi nation effect yet so much simpler as to be adapted to simpler needs. For the medium Bite, the under blouse will require 2 yards of material 36, 1 yards 44; the over waist 1 yards 2 7, IV yards 36 or 44; the skirt 4 Mt yards, 27, 3 yards 36 or 44 inches wide. The May Manton pattern of tho blouse and underwaist 8349 Is cut In sizes from 34 to 42 Inches bust measure; of the skirt 8332 from 24 to 34 waist. They will be mailed to any address by tho Fashion De partment of this pa per on receipt of 10 cents for each. Dt'ftlPLINCS are delicious in Btews. They must be mixed with dis cretion, however. Shortening should not be put Into them. It Is apt to make thera soft and soggy. Do not remove the lid from the vessel in which they are cooked. They are then likely to be heavy. Plain dumplings require only flour, salt, sweet milk and baking powder. The flour and baking powder should be sifted together. Then the milk may be mixed with them and the salt added. Soup Dumplings When dumplings are cooking see that they are kept boiling. Only enough dumplings should be dropped In to cover the top of the slew or soup. Teachers As Help to Rural Home THE teacher can help the homes of her district only through -her natural work in the community, and not by trying to apply any ex ternal "euro all" for economic prob lems. The teacher has many opportuni ties to bring her work Into close rela tionship to the home, Take arith metic, for instance. She can apply the fundamental operations to egg and butter accounts; to farm work problems; to problems based on the milk sheet; to the building of a new silo, barn or school; to a simple sys tem of farm bookkeeping; 4n short, to any of the live interests of the farm. Again, she can make civics practi cal. She can teach the topic of "elec tion" when elections are of special interest in the community; visit tho polls with the older pupils on election day, with some of the district or town officers to explain; teach process of naturalization when court holds a session for that purpose; study actual papers of some one who has become naturalized; and send questions and answers on our Government to one about to become a citizen. She may send the pupils to the parents for every topic that can be learned by ex perience and thus secure co-operation and interest in the work. It is possible to make the work in agriculture practical. When study ing corn, why not study the real thing, not a textbook? Why not visit a field, select best stalks, and best ears; got the state circulars on corn selection, curing and testing and make racks for drying and later ou actually test the seed. It la not necessary to limit this work to the class In agriculture, for It is possible to get the whole school and the community Interested. As part of their school work she can have the pupils select and fire-dry corn at home and later in the season tost It. Other topics In agriculture offer the same opportunity for wprk that will reach the home weeds, poultry, silos, alfalfa and use of the Babcock tester. The wide-awake teacher will get a tester for tho school and use it freely. She will have pupils demon strate its use at evening programmes and make tests for each home. They can keep milk Bheets and weigh the milk every day to deter mine actual value of cows. Pupils are exceedingly Interested' In this work and older hoys will come In for tho Winter months If they find some thing practical offered. In short, the teacher who wishes to help must feel that she Is a part of the community must be loyal and ready to serve. Ellon B. McDonald. Potato Apples. ' Two and a half cupfuls of hot rired potato, half a cupful of grated cheese, one and a half tablespoonfuls of melted butter, three-fourths of a tea spoonful of salt, three tablespoonfuls of hot cream or milk, two egg yolks, a few grains of cayenne aud a few graius of nutmeg. Boll the potatoes and put them through the potato ricer. Mix to gether the cheese, butter, salt, cream, egg yolks well beaten, cayenne and nutmeg. Beat these into the potato. When cold shape like small apples, roll in fine, dry crumbs, then In egg diluted with cold water one table spoonful to an egg), and in crumbs again, and insert a clove to represent the blossom end of the apples. Fry in deep fat. Tomato Mock-Orango Marmulude. Scald aud peel large-sized yellow tomatoes. Cut downward over each seed section, press open and remove all seeds with the thumb, leaving the pulp comparatively whole. To two parts of the prepared tomatoes allow one 'part of oranges, slicing thinly. Cover all with an equal quantity of sugar and let stand over night. In. the morning pour off Blrup and cook down about half, add the tomatoes and oranges and cook until the orange skins are transparent. Seal In Jelly glasses. This is an original recipe, and Is a delightful substitute for the genuine orange marmalade, though much cheaper. Tomato Catsup, Wash and cut in pieces a half peck of ripe tomatoes. Cook in a porcelain-lined or granite iron preserving kettle till soft enough to put through a sieve, which will remove skins and seeds. To the pulp add two table spoonfuls of salt, two tablespoonfuls pepper, one-half tablespoon allspice, one-half tablespoon cloves and one half pint vinegar. Let the tomato cook for several hours before adding the spices and vinegar. Mix the salt and spices dry In n bowl, and blend well before putting into the tomato. Cook till quite thick and put In bot tles. Store in a cool cellar. Cold Fruit Pudding. Cut thin slices of stale bread or sponge cake and fit them closely to gether as a lining for a mold or pud ding dish. Have ready hot freshly stewed fruit, preferably currants and raspberries, blackberries, or some richly colored fruit. Be sure to have an abundance of Juice. Turn the fruit into the lined mold, cover with a further slice of broad or cake and put a plate over the top and a weight on this, so as to hold the plate down In place. When the pudding is cold, turn out, and serve plain or with custard. Hermits, Ono-third $up butter, two-thlrdj cup sugar, one egg, two tablespoons milk, one and threerruarters cup of flour, two teaspoons baking powder, one-third of a cup of raisins stoned and cut In small pieces, half teaspoon cinnamon, quarter teaspoon each of cloves, mace and nutmeg. Cream butter, add sugar gradually, then raisins, egg well beaten and milk. Mix and sift dry ingredients and add to first mixture. Roll not too thin. Bake In moderate oven. In Making Doughnuts. Here Is a discovery: When making doughnuts put one-fourth teaspoon ful of ground ginger In each batch. The spice will never be detected and "the doughnuts will not absorb the fat. If chicken fat is added to tha lard in which doughnuts are dropped, the flavor will be much Improved.