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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (April 8, 1915)
HOME AND FARM MAGAZINE SECTION 12 Recipes Home Interests Fashion Notes Household Hints Timelv, Pertinent Comment Upon Men and Affairs, Following the Trend of World News; Suggestions of Interest to Readers; Hints Along Lines of Progressive Farm Thought. f The Editor will be phased to re- i ceive and publish favorite reeipes. May Manton Weekly Fashion Talk j Potato Doughnuts. FIVE good sized potatoes, boil and mash, one teaspoon butter, two cups sugar. ' Mix while hot and beat well. Let cool, add three eggs (beaten), one cup sweet milk, pinch of salt and nutmeg, five tea spoons baking powder in a little flour. Flour enough to roll out, and fry in hot grease. j Potato Biscuit. In to one pint of hot potato, mashed smooth, mix one teaspoon salt, two table spoons butter, one pint sour milk Into which has been stirred one teaspoon soda, and flour enough to make a soft dough. Make into small biscuit, let stand in a cold place for an hour, and bake in a quick oven. Potato Pliffs. One cup cold mashed potatoes, one and pne-half tablespoons cooking oil (or melted butter), one-fourth cup sifted Hour, one cup yellow corn meal, one halt cup milk, two eggs, two teaspoons baking powder, one level teaspoon salt. Drop into hot greased gem pans and bake about 25 minutes. Potato Hoteak.es, A German dish. Take seven fair sized potatoes, peel and grate them raw, also peel and grate two fair sized onioas with potatoes, then add three tablespoons of flour, two eggs and salt to taste, mix all well, and bake in a griddle pan, a spoon ful at a time, just as you would hot cakes. Pan should be well greased, and cakes fried to a nice brown. Eat with apple sauce or anything preferred. Baked Ham. Soak a ham overnight, then wash and scrape it. Put it into cold water, let it come to boiling point, then simmer for two hours. Lt the ham cool in the water, remove and draw off the- skin. Bake in a moderate oven for two hours, baste it frequently, using one cup of Sherry wine, two spoonfuls at a time; then haste with melted butter. When done cover with a paste made of browned flour and browned sugar moistened with Sherry, and return to the oven to brown. Cold Slaw. Take off outside leaves from small cab bage, cut in quarters aud slice very thin. Soak in cold water until crisp, drain, dry and moisten with the following dressing: Mix one-half tablespoonful each of salt and mustard, one and one-fourth table spoonfuls sugar, one egg, slightly beaten, two and one-half tablespoonfuls melted butter, three-fourths cup cream and one fourth cup vinegar. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. ; Baked Beus With Tomato Sauce. ' Soak white beans over night in cold water and in the morning put over the fire in boiling water, slightly salfed. Cook until tender. Drain and put into a deep dish Cover with tomato sauce, made by cooking together a tablespoonful each of butter and flour until they bubble and then pouring upon them a cupful of Strained tomato liquor. Season to taste, and rather highly, unless you have pre viously added salt and pepper to the beans. Stir the sauce in with these and bake, closely covered, for two hours. Golden Coin Bread. One and one-halt cupfuls of yellow ' corn meal, one-half cupful of sifted bread flour two teaspoonfuls of baking pow der 'one teaspoonful of salt, two table spoonfuls of sugar, two eggs, one and one half cupfuls of milk or part water, two tab'espoonfuls of melted butter and lard. Mix all drv ingredients, heat eggs well, then add to liquid and beat into meal, add the melted shortening and beat hard, nour into greased flat tins about one to two inchea deep and bake in brisk oven until a rich golden color and a toothpick if inserted comes out clear. Potato Soup. Wash pare and cut three or four pota toes into small pieces and let them soak . In cold water for 20 minutes. Then put into salted boiling water and cook until very soft. Meanwhile, put one pint of milk on in a double boilor to scald, add in" to it a teaspoonful of scraped onion aud a stalk of celery. When the potatoes are soft, drain and mash pour the hot milk on them, season to taste with salt and pepper, rub through a strainer and put on-to boil again. Put a tablespoonful of butter in a small sauce pan and when melted add a scant table Bpoonful of flour. Stir Into the boiling soup cook five minutes, add a tablespoon lul fine chopped parsley and serve hot. If too thick, more not milk way be ftdded. Serve with crackers or croutons. THE NEW AND ATTRACTIVE BASQUE The Editor will be pleased to re- I ceive and publish hints of interest to I our readers. 8508 Basque Wai.t Design by Mcy M&nton, 34. to 42 bust. IT WOULD be difficult to find a prettier development of the s basque than this one. It takes the long, straight, lines that are so fashionable; the sleeves are set-in In rather deep armholes and can be trimmed to give the sleeveless effect; there Is a chemisette at the front that can be used or omitted as liked. The basque with short back and without the sash is ex ceedingly fashionable, and well adapted to certain materials and to certain occasions, but, with a sash, it make an exceedingly dressy, more elegant garment. Appropri ately the basque can be made to match the skirt or of a different material, and alj of one fabric with the sleeves and collar of vel vet or satin or something in con trast. Here gabardine is used in combination with charmeuse satin. If a handsomer garment is wanted, velvet could be used for the basque and the skirt nrade to match the sleeves; or, a. skirt of broadcloth would be pretty in combination with basque of velvet or of char meuse satin. In addition to many other advantages, the basque is a very simple garment to make, for with the loose effect there is ab solutely no fitting required. For the medium size will be needed 2 yards of material 27 inches wide, 2V& yards 36 or 44 inches wide, with 1 yards 2 7 or ' 1 yards 36, for sleeves and trim ming, 4 yards of braid, to make as shown on figure, 4 yards 27, 3 yards "6 or 44 inches wide, to make of one material with the long back, 4 yards of material 27 Inches wide, 2 4 yards 36 or 44, to make of one material with short back. The pattern, No. 8508, is cut in sizes from 31 to 42 Inches bust measure. It will be mailed to any address by the Fashion De partment of this paper, on receipt of 10 cents. The Care of Saucepans and Kettles SAUCEPANS and kettles are a consid erable item in the hardware account. If they are taken care of, however, they will be found to last a long time. Different metals need different treat ment. Aluminum is an ideal metal for pans. It is rather expensive to begin with, but will be found economical in the end. It is a good investment. Pans made from this metal muct be carefully washed and cleaned. Wash aluminum vessels as soon as they are done with as far as the cooking is concerned. Wash them well with soap and water. On no account use soda; this will turn the metal black. To clean aluminum mix whiting into a paste with water. Rub on, and polish off well. This will make them beautifully bright. Enameled pans also need care or the enamel cracks aud chips off. If any food has caught in an enamel pan, steep it in water for a little while. Do not scrape the burn off, for this injures tffe enamel. Dip a cloth in salt and gently rub the burned parts. This will bring it off with out injury. As a rule, wash them with hot water and soap, both inside and out. Don saucepans will stand wear and tear fairly well; soda in moderation will not hurt them. When Iron saucepans are greasy, remove as much of it as possible with paper, then burn the paper. Wash the pan inside and out with hot water aud soap, to which a lump of soda has been added. First of all remove with an old knife all soot, that may have ac cumulated at the bottom of the pan; this not only makes the contents of the pan a long time In cooking but wastes gas and fire, as the soot prevents the heat getting to the pan. When the pail has been thoroughly washed go over it both inside and out with a cloth dipped in silver sand. Rinse thoroughly, wipe out and place on a rack to dry. See that Iron saucepans dry thoroughly, or rust results. Kettles need cleaning at. Intervals, al though they are only used for water. Sometimes a kettle will get lined with "fur." It should then be cleaned in the following way: Put about a teacup of unslaked lime into the kettle; fill tip with water and boil it for about an hour. Empty, rinse the kettle again and again; finally boll some fresh water in it to clear all trace of the lime away. Leave water in the kettle all night. If this pour off clear in the morning the kettle is safe to use. Kettles should never be left for any length of time with water in them. When going away empty them thoroughly and turn them upside down, leaving them in a dry place. To prevent a kettle furring place a small marble or pebble in it, and keep one in always. This is a good plan both for an iron and en amel kettle. Tin kettles are useful, in that they boil quickly, but their life Is not long. To prolong their days keep them dry when not in use. Watch that there is no sign of rust inside or out. To clean dip a cloth in whiting and ammonia. This will polish them beautifully. Never allow the flame of a gas jet to come out beyond the base of the kettle. A Xut Party. A nut party is always a pleasant form of entertainment. If possible have the rooms decorated with boughs to which are attached chest nut burrs, or at least branches from woodland trees or pressed Autumn leaves. Use the bright colored leaves as decora tion for the tables and serve nut bread, cake with nut filling, jello with nut meats in it and for a meat course either chicken or turkey with chestnut dressing. An excellent game for passing away the hour before or after the refreshments are served. Is a nut guessing contest. Provide each guest with pencil and paper and then ask that the answers to the following questions be written. (1) What nut Is a shade of brown? (2) What nut is made up In part of an enclosing fence? (3) What nut is in part a Spring vegetable? (4) What nut is the penalty for tight shoes? (5) What, nut is a souvenir of South Amorica? (6) What is the nut that two-thirds of It makes our daily bread edible? (7) What nut is in part a beverage? (8) What nut is the names of two boys? (9) What nut is a letter of the alphabet and a recep tacle? (10) What nut has for its first part the color of a human eye? (11) What nut is in part a part of the human body? The answers are: (1) Chestnut. (2) Walnut. (3) Peanut. (4) Acorn. (5) Brazllnut. (6) Butternut. (7) Cocoa nut. (8) Philbert. (9) Pecan. (10) Hazlenut. (11) Chestnut. Cheerful. "What a cheerful woman Mrs. Smiley is!" "Isn't she? Why, do you know, that woman can have a good time think ing what a good time she would have It she were having it." London Answers, Making Time Count. ONE housekeeper writes that in her younger days she was always consid ered slow. She says: "When I begun a task it took me so long to get through that I frequently became disgusted, and finally determined to try and overcome Jhls natural Inactiveness. I began with dishwashing, the most disagreeable task of all. I decided that 20 minutes would be enough time for ordinary dishwashing like mine. But try as I would it always took a good half hour. In a few days, however, persistence won and 2 0 miu utes was sufficient. "Then I began on sweeping, dusting and so ou, taking up the different tasks one by one and allowing myself only "suf ficient time to do them well without un duly tiring myself. Housewives know that washing and ironing are the hardest tasks In the line of housework. I found that by having all the other work ar ranged and the minor work out of the way before starting I could accomplish more in a shorter length of time. "I also learned to keep my mind on my work and not build air castles. In this way I overcame my slowness, and now even the dishwashing has no terrors for me. There are many others who can profit by my example, not only in their work but in changing clothes, reading, writing, etc. There is no necessity of being slow." Preparing Fruit for Table. Fruit should be carefully washed be fore using. The tender surfaces of fruits offer facilities favorable for the harbor ing of deadly microbes. One might think this warning unnecessary for farmers, but think how motor cars powder every growing thing with re dusty refuse of country highways. We make easy work of paring a pine apple by rutting the fruit into round slices aud then paring. In preparing berries or grapes for the table, look them over and then give them a bath of cold water right from the pump, A wire basket is a help in cleaning the fruits one wishes to serve raw. Put the fruit in the basket and turn the water from the pump or faucet over It, turning the basket from side to side so every part of the fruit will be washed clean; then shake the basket just a little and let drain a few minutes before serving. Pears, plums and apples should be well rinsed in cold water before eating. Peaches should be wiped with a clean cloth and the skin should not be eaten. ' . Watermelon ran he served in an attrac tive manner by cutting out the luscious red center in cone shapes and placing on a large plate lined wtth' grape leaves, first rinsing the leaves. Oranges and lemons should be cleaned In cold water as soon as brought from the fruit vendors, then put away In a cool place. Be sure to remove the dark spots on the surface of lemons. A smalt brush ned In cleaning pota toes, carrots, etc., protects the hands and is more effective in removing the dirt than ordinary washing. Peel onions from the root ends up and the eves will be affected less. A wisk broom that costs only 1 0 cents Is so handy to brush out the silks when preparing corn for cooking. Kver-Ready Hooks and ICypx. If hooks and eyes are buttonholed in place they will not pull off. Three or four such stitches will hold them firmly,' while it takes twice or more that, number if taken In the usual over-and-over way. And even then they loosen readily. Try buttonholing them to place and you will be convinced. A Simple Poison Warning. A good way to mark bottles contain ing poison Is to push two pins into the side of the cork at right angles to each other. To Clean a Carpet Sweeper. ' A very ooarse scrubbing brush will be found the best thing for removing the threads, hairs, etc., which are so hard to get out of the brushes of a carpet sweeper. ' Spots on the Floor. Are grease spots on your kitchen floor? Water with any amount of scrubbing will not remove them; just try alcohol to remove these same spots and you will ba pleased with the results.
