Image provided by: Morrow County Museum; Heppner, OR
About The Ione independent. (Ione, Or.) 1916-19?? | View Entire Issue (March 8, 1929)
Fairy Story for the tOOOOOOOOOOOOOOOO oooooooo oo 'J'hu clillili'i'ii liml not been enilng long at tliclr picnic when they heard Rri'iit f iihm, mill then llicy hoard: "tiling n-rooui, gong u rootn, goog a romii." "Whnt could It tncuii?" tliu children nuked each oilier. 1 Hllll (iriindpu Krog niacin a grant nolaii, liml moll, wlm t should lit) seen rushing uniiind lint Mr, Itubblt fol lowed liy souiu oilier ruhhll. 1 "There" mild (irniidpn Krog, aa ho swallowed imlHlly nnd blinked Ida 'yen, "1 lliouulit you'll ni'ViT gi't Imro In time. 1 "Take yonder stump while I nit on my Illy nnl." , The rabbits nil mil on the old stump, wlillu the children, wlm liml been huv lug flie picnic, looking on In uinuzu incut. JiiMt then utrniiRO sound could be heard through tho long grim. It win tt snake I A very largo minko, too Just the kind (if o Mink Hint might enjoy a ineul of rntdilt stow. The children shouted, anil It fright Hied Hit) links swny. Oh, how hnppy nnd relieved (ho rab bit fuiully win) I Nil more frlghll happened, mill the children gave tlio rabbits some of their lei line, mid I ha ruhhlli became quite tii mo. Hut ne they sat there who should be Seen Wobbling down to the ollll hut Sin. I lin k. "I'm going to glvo dinner party," ho quiK-kcil. "I hc wo aren't In tho way," mill tlrnn(!n Krog, na he swallowed a Inrge hng which hnd been lilting on Ms none. "Oh, no," anhl Mrs. Wohhle tHIck, you've ni much right to the pond aa wa lure, and If you'd like to tee how I entertain, I'd be glud to have you stay." Mra. Wohhle Pink wn waiting for her guests. AH over the pood were Illy pad and wide leave. The aun win hlnlug brightly and It was almost like summer In thli plaea ao fur from the northern winter. On the Illy pmU and lenvea Mra. Wobble I nick hnd put delicious tier rlea and buita for all her guests to ewlm around and nlhlde nt. I'lnky I'lg and bla mother rntne a little Inter, and Mra. Wohhle Duck told them they could have a tnhle to themselves where the wnter wna very shallow and where they could look for good thing to rnt In the mud. That dellghied I'lnky I'lg and ha thought Mra. Wohhle I nick a very charming hostess and din k, who knew Just how to nuike her guests enjoy themselves. While they were ruling and drink- PREVENT TAKING COLD Help prevent cold thla year by rat ing plenty of bulky foods and I hone rich In vlmmlnes. iiieh aa milk, eggs, nplnneh, currnls, oranges, and cod llv rr oil. Coats Uked hy Women 7 pH 4 4 : ie 1W 'ywaj Ma-ajf I ' J An all-fur emit or a furred cloth rontl Which, oh, which ahull It be I And Inme Kuahlon liiugha at this dilemma of wnmnnklnd, for well this mystic spirit wheme willing subjects , iwe are, knows of tho keen competi tion which she Is staging between .the two. . JNevor has the fur coot been so al By MARY GRAHAM BONNER lug mid quacking mid sqiicullug, what ahoiili they hear hut utigry voleea. "I'm Invlli'd to thla purly. And you'ro not I" "I am, nnd you're null" mid the other voice, Mra. Wohhle Duck nnd her gueata looked above (hum from where the Mra. Wobble Duck Waa Waiting for Htr Outit. sound mine mid auw tho llluo Jny and Mr. Kiiilrrel, Knch wanted to get ahead of tho other and ateul aome berries from the pnrly. Hut Mra. Wohhle Duck amncked her benk, cackled. Olid grinned: Hi Some Favorite Recipes "Tba amy la cold and dark and dreary; It raina and tha wind Is aavar weary, Tha vlna at III cltnsa to tha old alona wall Anl at every suit lhadaad leaves rail And tba day Is cold snd dresry." With the chilly days one enjoys hot dishes, even if simple, aa a purl of each meat. A hot drink or soup will real and warm one after a walk In the brink air. With the variety of canned soups on the tnsrkel there ran be no eicune for going without a dish of the warming fluid for luncheon or dinner. The liquor from a boiled dinner Is one of the moat laaly of soups. Cut It away In Ihe Ice chest after aervlng the vrgeliiblea and meal and the next day warm It up for a luncheon dish. The real mny be chopped and served as hnah on another day. Pigs In Blankets. Oil thno slices of bacon Into halves. Dry In rue oys lers and wrap each In a slice of bacon ; skewer with a toothpick l.ny on a towel to thoroughly dry them Juat before they are cooked. r.y JULIA HorroMI-KY luringly fiiBhlcined ns It Is In thene ultra-modern dnys. The same mny also be enld of the cloth coat, bo rich ly furred nnd In the styling of which nninxlng fabric manipulation plays such n fetching pnrt. Which brings us back to tho original problem of choosing between them. If one Is Inclined townrd a fur coot, Children OOOOOOOOOOOOOOOO- oooooooo "I Invite you both to come now, If only you two won't quarrel," $u both the llluo Jny and (he Bqulr rel'eiijcpyod their dinner without hav ing to ati'al It or quarrel uhout It. And how the children Old enjoy wulehlng oilier a have a parly while they finished their picnic food, It win a Jolly. Jolly day for all, ((2), llll. Wirn Newspaper Union. HINTS FOR HOUSEKEEPERS TrHvrMvMMWHtMMtfH Cure In bunging clothes to dry saves much work In Ironing. e e Overtimes and millennia will lost longer If kept awny from strong beat. The stout woman will find that dresses (if dull finish crepe are gen i-rnlly becoming. e Success In family life la uaunlly the reault of cooperation among all mem ber a of the family. When aewlng by machine on sheer oft niuterliila prevent pulling and puckering by Inyli.g a atrip of pnier under the ninlerlul and stitching through. The paper can esslly be torn off when the sewing Is finished. By NELLIE MAXWELL Ilrown In a hot frying pan and put two "pigs" on each so, mire of hut lered toaat when serving; gnrnlsh with pnraley. The gravy from the pan la thin but delicious; pour a bit over each piece of losat Cheese Custard. Spread slices of bread with butter and place In a bak ing dlah. Sprinkle each slice with finely cut rich cheese; when the dlah la sufficiently full pour over a pint of milk lo which two eggs hove been added, salt and cayenne to taste. Huke until Ihe dlnb puffs I.Ike an omelet and serve at once. A salnd Is always In season and al ways popular, from luncheon to sup per. Here are a few that are good atandbys: French Cresm Potato Salad. Idee four cupfuls of cold cooked potatoes and three atalks of celery, nils with three ttiblespoonfuls of chopped onion, two teaoonfu!s of salt, otie-elglilh teuspoonful of pap rika and the same of pepper; add one fourth cupful of vinegar and allow to atand fifteen minutes. Heat one cupful of crenm, two tnhlcspooiifula of butler and pour over the potutoes nixing well with a fork. Serve cold the arguments In favor are many, r'lrxt and foremost la the fact of the style element having entered Into the realm of furs to an unprecedented ex tent. 'I'hnt Is, the days of the all took nllke fur cont a are forever past. Today the fur coat Is styled with ev ery diversifying detail which beiqieiiks the whims and caprice of fashion. In this respect necessity has Indeed hecomo Ihe "mother of Invent Ion," for furriers In order to meet the teen riv alry of the cloth cont, which hiia with the panning of the seasons become In creasingly Intriguing, have been Im pelled as never before lo exercise nil their Ingenuity In working fura to a point of equal Interest and versatility. The smart thing about many of the new fur conts Is that they have adopt ed a fahrlcllke styling. This Is ese clnlly true of Ihe fashionable thin supple furs which are handled llku cloth. Thnl Is, they are made to tie in lit 1 1 o how effects at neck and wrists. Collars are especially smart nnd becoming, often handled In a "dressmaker way," also furs nro senmed together as any material would be. Then, too. It adds to the seat of the vogue that there are so ninny heretofore unknown types now Included In the furs we wear. No less Interesting are modern cloth treatments. Not only are fabrics manipulated In nrtful son mines, In lays, l uck lugs and such, hut Imnglna Hon Is given full play when It comes to the positioning and designing of the luxurious fur trims. Two rivals are posed aide hy side In the picture. Iloth the seal model to the left nnd the fur-trimmed black broadcloth to the right are conserva tive types such aa appeal to the worn an who dresses In quiet elegance. Canary-colored dyed ermine enlivens the handsome seal coat. As to the other model, It accents the smartness of liluck broadcloth for the winter wrap, also the vogue for the voluml nous shawl collar, l, nil, Waatars Nawipapar Union.) I TO PREPARE ROAST r1 ? Breast of Lamb With (Prepared br the tlnttf-4 Statae Department at agriculture.) To enjoy roast Imiih, it la not nec essary always to buy leg or even a shoulder, I ld you ever try roaat breast of limit), stuffed with force meat t Specialists In the bureau of home economics of the United States llcpartment of Agriculture give the fallowing directions for preparing so Hint all the flavor of roaat lamb Is retained and the flhers of the meal are tender and pnlntnhle. The breast la one of the least expensive parts of the lamb: Select a hrenat of lamb, Including the foreshank, which will he used to nuike the forcemeat stuffing. Have the hiit'-her crack the hones of Ihe hrenat so that tt can be curved be tween the ribs. Wie the men! with a damp cloth, remove the foreahnnk. and trim off the meat and grind It. Shrimp Salad. Oruln a pint can ol trrlmps rinse with cold wnter and remove the dark viscera. Break In good sized pieces and dress with Trench dressing. Chill for two hours nnd add one small bottle of stuffed olives, twelve tiny sweet pickles sliced and two tnhlespoonfuls of pickled pearl onions. Prepare sis green pep pers to form cups and stuff with thin mixture. Serve garnished with let luce and a spoonful of mayonnaise. Orange and Pecan Salad. Itemove the skin from one bnnnnn, cut Into quarters lengthwise and agnln cross wise. Roll In chopped pecan meats. I'eel two oranges, cut Into slices nnd remove the center of each slice. In sert cube of banana In the center of ench slice. Arrange on lettuce, sprinkle with chopped pecans and French dressing. Baked Ham With Jelly Sauce. Par boll a two-Inch slice of bsm until tender, drain and place In a baking pan. ttent one-third of a glass of Jelly with two tahlespnonfuls of orange Juice and some of the grated rind, spread over the bora and bake until brown, (,$, 121. Wratarn Nawipapar Colon t 0000000000000000000000000000000000000000000000 BOYS' PLAYSUITSSHDULD BE PRACTICAL! tt-teparad fey lha I'nllrd Stato Oapsrlmaal or Agrlcullura.1 It used to be thought necessary to dress a little. by for play in thick heavy denim overalls of blue or khnkl, reaching to his ankles. This costume, often worn over other cloth ing, was unsightly and unconifort.'.Me. enpeclnlly In warm weather. The over alls were hot. Impeding freedom a the Practical Playsult for Boy. knees and ankles, and often at the shoulders because the straps pulled heavily. Very seldom were they real ly clean after' the Hrsl newness was lost by playing In the dirt One of Ihe poorest features of ihe overall wna the fart Hint all the valuable rays of sunlight were effectually kept from BREAST OF LAMB 1 8tuffsd Onions. Make a pocket In the hrenst hy cut ting through the flesh close to the ribs. .Sprinkle the Inside of the pock et with suit and pepper, pile in light ly Ihe hot forcemeat, mnde according to the directions below, and sew the edges together. Rub the outside with salt, pepper and flour. I.ny the stuffed breast, ribs down, on a rack In an open roasting pan. Do not add wnter. I'lnre the ronst In a hot oven (480 degreea Fahrenheit) and aear for thirty minutes. If there Is not sulflclent fat to keep the meat from drying out, baste with melted fat, or Iny a strip or two of hacon on top. After searing, reduce the oven tem perature rapidly to 300 degrees Fahrenheit and continue the cooking In the open pan until the meat Is tender. The totol time required will prohuhly be one and one-half to one snd three-fourths hours. If there Is more stufllng than the hrenst will hold, bake It In a separate dish, or use It aa at u fling for onions to serve with the meat. Serve with brown gravy made from the drippings. For the baked onions, choose a large, mild-flavored variety. Cut the onions In half crosswise and simmer in lightly snlted water until about half done. Lift the onions out and arrange on a bnklng dish. Remove the centers without disturbing the outer layers. Chop the onion centers and add to the forcemeat stuffing. Fill the onion shells with this mix ture, cover, and hake In a moderate oven for about one-half hour, or un til the onlona are tender. Forcemeat la chefs nnme for a well-seanoned mixture of chopped meat bread crumbs and vegetables, used for stuffings of various kinds. The following combination Is good with lamb. Ground leaa mast I sprlc paraloy from the fora. cut fins. ahank. H tap. eatery t cups Una dry aaad. bread crumbs. tap. ssvorr I tba buttar. scaaonlng. cup choppad cat- I tap. aalt. nr. lap. ptppar. I tba, cboppad onion. Melt the butter In a skillet, add the celery and onion, and cook for two or three minutes. Add the ground ment, and atlr until the Juice evap orates and the meat browns slightly. Then add the bread crumbs and sea aonlngs and stir until well mixed. reaching the small boy's skin, where they can do so much good when un InipedeiL The small boy can have plnysults or rompers quite as attractive and prac tical as those bis slater wears. They mny be made of lightweight easily blundered cotton materliils, like brond cloth, suieeu, rep or kindergarten cloth, which will stand frequent wash ing, for, of course, they will be sub jected to hnrd wear. Darker odors like blue, brown, and green, will usual ly be aceepted more cheerfully by the boy than by his sister, and will not reveal hla Inattention to mere dirt quite so plainly as lighter shades. They may be relieved by collars or trimmings of brighter hue. A boy'a rompers should, above all thing, be comfortnhle to wear, not In terfering with normal active play lo any wny. They should be made short and loose In the legs so they do not catch at the knees, with straight trouser legs. Short sleeves are liked. In cold wen l her a sweater may supple ment the romper without detracting from Ita masculinity. In Ihe romper or plnysult Illustrat ed, a small straight collar and front facing ot Inn wna used to relieve the severity of dark brown sateen. It Is not Inrge enough to bother the wearer or make extra work for the laundress. Cuffs are also of tun. The straight front opening with three or four tint buttons makes It easy for the little boy to dress himself. Like his older brother's garments, the small boy's clothes should have the left side lapped over the right, Just opposite from the way girl's or' woman's gar ments close. K I mono sleeves with shoulder seam provide ample width through the chest. There Is a drop seat and the always necessary pocket If trimmed with the tan material to match the collar and cuffs. "Robot." "Robot," meaning a mechanical de vice which doe the work of men, la correctly pronounced "roh-ut," wltb the accent on the first syllable. This Is the pronunciation adopted by the New Tork Theater guild, wnlch pro duced the play, "R. 0. R.,n In which the word was coined by Rare! Capek. a Ctech playwright Pathfinder Magt line. cfhe Kitchen Cabinet cxxxxxxxxxxxxxocxxxxxxioooo ; Q, 12S, Wvatarn Nawspapar Union.) MIla good, my dear, snd let who will ha clevar; Do nobis thlnga, not dream them all day Ions;; And ao make Ufa, death, and tha vast forever One grand sweet sons." OUT OF THE MOLASSES JAR ' There Is nothing more delectnhle than a well made, fresh glngerhrend.1 Those of us who like the ""psfaaas golden Diulnssel chooae I II the New Orleans variety. f t 1 1 1 The darker kinds come 1 w fr'"n ''"rl Illt0 or 1!nr" a saw uuut'a. ditniiBaea at u . t'J best, unadulterated and Undoctored, Is second only to hone; for whole Sameness. Hot Wstsr Gingerbread. ISeat one egg, add one ' cupful of sugar, one-half cupful ot melted fut one cupful of molasses, one tableapoonful of ginger, three ' cupfuls of dour and when all are well mixed add one cupful of boiling water into which is stirred one tea- spoonful of soda and one-half tea spoonful of salt Mix well and pour Into a well greased dripping pan and buke forty minutes. , Orange Loaf Cake. Mix one-half , cupful of fut and one cupful of mo- , lasses: add one well beaten egg. the , grated rind of half an orange, and 1. . I . .1 . , uoe-ouii vupiui ui uruiiKC juiio. auu one-third cupful of water and two cupfuls of pastry flour sifted with one-half teuspoonful of salt and oue teunpoonful of soda. Buke In greased tube pan forty-five minutes.. When done brush with butter and sprinkle wltb sugnr. Molssses Layer Cake. Combine one cupful of molasses, one-half cupful of brown sugar, two tablespoonfuls of melted fat and one-half cupful of hot strong coffee. Sift together two cupfuls of pastry flour, one teaspoon' ful of soda, one-half teuspoonful of salt, and two teaspoonfuls of mixed apices. Use one-fourth nutmeg, cloves and one-half cinnamon. Combine the' flour and molasses mixtures snd add' one beaten egg. ttent well and bake In three layer tins. Put together with mo cha filling made as follows: Whip stiff one pint of cresm, add one cupful of powdered sugar and one tablespoonfut of coffee extract Spread on the lay-. ers and heap high on top. Golden Cup Cakes. Mix together one-half cupful each of molasses. sugar and squash, and two-thirds of cupful of buttermilk. Sift two cup fuls of pastry flour, one teaspoonful of cinnamon, one teaspoonful of nut meg, one teaspoonful of soda and one half teaspoonful of salt Add to the first mixture with two drops of oil of cloves and two tablespoonfuls of melted fat Reat well snd fill greased mullln pans. Ihike for thirty minutes In a moderate oven. Place a marsh mallow on each ten minutes before they ire done. Try These Good Things. For a change when serving nut bread try this splended recipe: Orange Nut Brsad.-Sift t w o cupfuls of flour wltb four teusKKin fuls of baking pow der, one-half tea spoonful of suit. Mix three-fourths of a cunful of milk with one beaten egg. one third of a' cupful ot orunge marmalade and two iiitiiespooufuls of fut; blend with the flour mixture. Fill a loaf pun uhout two-thirds full, let stand ttfteeo min utes and bake In a moderate oven forty-five minutes. Oue cupful of g rutin in flour mny be substituted for rone cupful of while flour If preferred. Pound Cake. Here Is one that has heen tried out by the Good House keeping Institute which guarantees a fine cuke If directions are followed carefully: Tuke one cupful of butter, break Into small pieces and put Into a mixing bowl. All malerlula and utensils should be cold. Now with a wooden spoon cream the butler until It Is light In color and soft as cold creum. You cannot creum the butter too much. Measure one and one half cup fuls of pustry flour and sift It with three fourths of a teuspoonful of bnk lng powder, one-fourth le:iaiooiiful of suit nnd one-half leitspoonful of mace. Sift this mixture a very little at a time Into the butter, mixing It and keeping It in a creamy condition. When Ihe Inst of the Hour Is added give II another thorough heating. Sep arate the yolks from the whites of Ave eggs, bent the yolks until light and thick, then add one and one third cup fuls of confectioner's sugar ( l). add ing It a Utile nt a time, heutlng well. Ileiil the egg whites until stiff unit dry mid ("Id unto the cuke butter which bus been well mixed with the egg unci suitar and flour mixture. Now bent well uuiiln, whipping It hnrd until It looks like a thick hard sauce wllh no truce of the egg whiles. Now add one lenspooiiful of vanllln nnd pour Into a paper Hoed cake pan Itake one hour in one nnd one quarter hours. When done turn nut on a cuke cooler. To tills foundation one mny add rnlslna or nuts or prepare a tuiirhln enke mixture, or wllh the addition of rltron one has a while fnilt cuke. Citron, cnndled ginger nnd enndled pineapple wllh shredded ornnse and lemon rind mny nil he used If liked. L ..Jl