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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (April 22, 1915)
HOME AND FARM MAGAZINE SECTION Recipes Home Interests Fashion Notes Household Hints Timely, Pertinent Comment Upon Men and Affairs, Following the Trend of World Newa; Suggestions of Interest to Readers; Hints Along Lines of Progressive Farm Thought 12 May Manton Weekly Fashion Talk FOR SIMPLE OCCASIONS JTTST snch a gown as this cue is always needed for general home wear and for similar simple occasions. The blouse and the skirt are joined and closed at the front, conse quently the gown Is an easy one to adjust; also it is easy to launder, for the fact that It can b opened out flat reduces the labor of Ironing. The model 1s a good one for the many pretty cotton fabrics for linen,' and also for wool ma terials, such as challis, cash mere and the like. In the il lustration it is made of fine French serge with collar and cuffs of broadcloth and the edges are all bound with sill: braid. Linen or cotton ma terial would be handsome with the front edges of the collar, cuffs and belt scalloped. Scal lops are to b mach used throughout the coating season. For the medium stae will be required yds. 27, 6 yds. 36, or yds. 44 In. with one-half yd. SI in. wide for collar and cuffs. The May Manton pattern 8318 is cut in sizes from 84 to 42 in. bust measure. It will be mailed to any address oy the Fashion Deiartment of this paper, on receipt of 10 cents. Stuffed Peppers. Select large green peppers. Cut open and remote seeds. Fill with finely minced cold meat seasoned to taste, a bit of buttpr and lirA&ri rrnmhu Put in a pan with a half-cup of water and bake until done. 11 Dr in to ila Mmlm Igll Kouje Gown. 34 to 4 J butt. Apple Salad. Chop one-half pound of cold veal or lean pork and two large tart apples; add two chopped pickles, one table spoon of olive oil, one table spoon of vinegar, season with .salt and pepper aud mix with mayonnaise dressing. After Dinner Mints, One cup of granulated sugar just moistened with boiling water, boil five minutes"; take from the fire and add cream of tartar the sixe of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly until mixture whitens, then drop quickly on waxed paper. Farm Women Worshipers of Fashion y m t The Editor will be pleased to re- ceive and publish recipes that might I meet favr with our readers. THE first acid fruit of Springtime Is the rhubarb or "pie-plant" and it presents a very welcome change after the heavy diet of the Winter. There are many ways of preparing this dainty, and in lis varied forms it may be utilized often. We present some of the best dishes. Rhubarb aud Apple Pie, Fill a paste-lined plate with chopped rhubarb and apple, equal parts, add plenty of sugar, some bits, of butter, sprinkle a little flour over all, cover with a top crust and bake. Serve hot or cold, as desired. Rhubarb Tarts. Line small pastry or gem pans with pastry, prick with a fork, and bake in a moderate oven. Remove the tart shells from the pans and fill each with stewed, well-sweetened rhubarb. A spoonful of whipped cream heaped on each tart, adds to the appearance, and makes them de licious. Mock Lemon Pie. Tolks of five eggs beaten well, half cup Of vinegar, three cups of sugar, five cupa of water. Put on the stove to boil; then add three heaping tablespoons of corn starch mixed with a little water. When done, remove from the stove and add lemon extract to suit the taste. Beat the whites of eggs, add one and one-half cups sugar and pour over the top of the pies. Put in oven to brown. Rhubarb Custard. One pint of sweetened and steamed rhubarb. Strain over this one-half ounce of gelatin, which has been previously dis- solved in sufficient cold water to cover it. When cold stir In the stiffly beaten whites of three eggs, and one-half pint of whipped cream; pour into a fancy mold and set away to harden. When ready to serve, turn out of the mold on to a fancy plate. Ecalloped Rhubarb. Put into a pudding dish a layer of buttered bread crumbs, then one of finely cut rhubarb, add a generous sprinkling of sugar, and a dustiug of cinnamon, repeat this process until the quantity is sufficient for the number of people to be served, making the last layer of the crumbs. Cover and bake for half an hour, then remove the cover, and let brown. Serve hot, with cream. Dream Sandwiches. Cut stale bread in one-fourth-iuch slices, remove crusts and cut in halves lengthwise. Cut mild cheese in slices the same size as slices of bread and spiiukle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter until delicately browned on one side; then turn and brown other side. Pile oa plate covered with a lace paper doily. Rhubarb Dumpling. Cook the rhubarb, making o it a sweet sauce. Make a biscuit pastry, roll out, and cnt in four-inch rounds. In the center of each round place two tablespoonfuls of the rhubarb sauce, gather the corners of the pastry together at the top, pinch into place firmly, brush with milk, and ar range in a deep baking dish, not allowing the edges of the dumplings to touch. Sprinkle with sugar. Bake iu a hot oven. Serve with the remainder of the rhubarb sauce, or with cream. Serve very hot. These are delicious. Maple-Chocolate Fudge. Maple-chocolate fudge is a delightful sweet. To make it, put Into an Irou pot three and a half cups of granulated sugar, one-half cup of maple sirup and a cup ful of rich milk. In a double boiler put a square and a half of best chocolate to melt. When the chocolate is melted add it to the other ingredients and let all cook, stirring constantly. Test it from time to time by dropping some off a spoon into cold water and when it hard ens Into rather soft balls in the water, add a tablespoonful of melted butter, then take from the fire. Beat until it begins ,to harden, then pour into buttered pans. Boiled Salad Dresslug. 'Scald one cup of milk in a double boiler. Blend three tablespoons of flour, one teaspoon of mustard, two teaspoons of salt, one teaspoon of sugar and a dash of cayenne; add to the slightly beaten yolks of two eggs. Pour the hot milk slowly over the egg mixture, stirring con stantly. Return to the double boiler and cook until it thickens; add, slowly, one half cup of vinegar and one tablespoon of butter. Whip In a little at a time the well-beaten whites of the eggs. Strain into glasses or glass Jars. This dressing will keep for several weeks If in a cool place. ' WHEREAS Mr. Blanohard and other Federal investigators have been impressed with ibe added com forts and conveniences that have been brought to the farm home as a result of prosperity, several women who have been engaged in field work upon roving com missions from Uncle Saui" have taken cognizance, so they tell Printers' Ink, of the fact that women on the farms are better dressed than formerly. This is doubtless due in some measure to that selfsame prosperity which has come to the farmers as a class, but it is also at tributable to a change iu domestic policy. Country women are departing, though less radically than city women, from the standards of their grandmothers. In the country, thus far, the upheaval has af fected feminine dress to a much greater extent than it has household administra tion. In the city, as Walt Mason tells in his ode to the cau-opener, and as every pack er of canned goods can testify, th trend aided, of course, by the popular ity of apartment-house life is toward less and less cooking In the home. The country woman hasn't adopted that cult. She even does her own canning and pre serving, with the assistance of the im proved equipment now on the market, and like as not she also operates a churn, a small cider press, etc. But she is gettiug away from the idea of doing all the sewing for herself and children. As a result of the attainments of the professional garment makers and the reasonable prices at which they are enabled to place ready-to-wear costumes oa the market, mother and daughter) la the average farm home now obtain their tailored suits from the advertisers who take big space in the farm and house hold journals. And, perforce, they are better dressed than ever before. But this does not signify, of course, that sewing by hand and machine is iu any sense a lost art in the farm home, as it is in many a city habitation where the household income is no greater. The farm housewife is an energetic needlewomen as of yore, but she dis charges her responsibilities in this line much more readily because of the Im proved equipment that is now at her dis posal owing to the progress of invention and the gain in rural pronperlty. Sewing machines operated by electric motors, dress forms of the pneumatic or other type, automatic skirt markers and a number of other widely advertised spe cialties have smoothed the pathway of the home dressmakers. The greater Tarlety and accuracy of modern paper patterns has also helped and household adjuncts such as clothes hangers and the patented portable (knockdown) closets enable the farm women to keep their clothing In much better condition than was possible in the old days. Sardines Fried lu Crnmbs. Take sardines (the larger the better), wipe dry, season with salt, pepper and a dash of lemon juice. Dip them In flour, then into beaten egg, and lastly in bread crumbs. Heat about three ounces of butter in the blazer, add the sardines, turning them occasionally until a nice golden brown. Serve with tartar sauce. iThe Editor will be pleased te re- I ceive and publish hints of interest to i ur readers. ! Household Iliuts. A MUCILAGE which holds with sur prising tenacity can be made by boiling a Spanish onion tor a short time and then pressing the juice from it. Clean a very soiled bathtub with a little kerosene on a rag. Cream will not whip well unless it ia at least 36 hours old aud very cold. Before wetting any species of china bric-a-brac carefully remove the dust. If a sewing needle becomes Bticky run it through the hair a few times and it will work like a new one. If you would have whites of eggs beat en very stiff see that they are perfectly cold, aud not too fresh. A fine steel crochet book is indispen sable about the sewing machine for re moving threads, liut and dust, Copper cooking vessels of all sorts, brass andirons, candlesticks and trays, are best cleaned with vinegar and salt. Crockery Ib made very brittle with great change of temperature. Wash the good things in tepid water without soap. When it ia necessary to boil a cracked egg add a little viuegar to the water. This will prevent the white from boiling out. For bright results do not put soap on windo wpanes or mirrors; alcohol or ammonia on a damp cloth gives a splen did polish. . To improve the top crust of a pie brush with milk and shake a little granulated sugar over it. The same is good for rolls of any kind. If you wet a spoon before uslug it to , serve jelly, yon will find the Jelly will not stick to it and the serving Is mure easily accomplished. ' Rub vaseline over the strings of your tennis racket and you will find that they have not broken In the Spritig as they so frequently do. If you have any poison In the house, tie a tiny bell to the bottle neck, thus avoiding all danger of using it in mistake even though labeled. Spread papers over your kllchen table before starting to rleau poultry, to in u lie bread, cakes or pies; they catch waste and save much cleaning afterward. If you singe a chicken by holding it over the alcohol burner of your teakettle or chafing dish, you can do the task thoroughly aud have no soot on the skin of the fowl. Screw-eyes placed in the tops of han dles of brooms, brushes and mops, so that they may be hung on hooks iu a closet, will allow a neater arrangement of clean ing utensils.' After the dust bin has' been cleared, burn a couple of newspapers and, if avail able, a couple of handfuls of straw in it. This will remove grease and dump and make the dust bin clean and saultarv. A good household deodorizer is a little pan of cloves which have bceu sprinkled with oil of lavender. Put on tbe top of the stove or over a gas jet and the fumes will soon penetrate the house, seeming like the odor of the carnation. If a lamp bowl is loose in the standard mend it with sifted plaster of Paris, mixed into a very soft paste with beaten white of egg. Have everything ready be fore mixing the plaster and work quickly so it will not dry before the mending is done. Never sweep a sick room while the pa tient Is In it as the dust is exceedingly dangerons, both to the sufferer and the sweeper. Wipe the floor with a cloth wrung out in ammonia and water, or. If it has a carpet, wipe that in the- same manner. The Inhabitants of French Switzerland and Savoy rub a crushed clove of garlic upon a spot that has been stung by a wasp or a bee. According to Professor Mer mold, of Lausanne, this makes the swell Ins eo down aud takes away tue pals. A