Image provided by: Morrow County Museum; Heppner, OR
About The Ione independent. (Ione, Or.) 1916-19?? | View Entire Issue (March 6, 1931)
t SUPER-QUALITY CREPES .tel. vi ll : v... 5 - : i j I .r, t M V I v - A ill muW I . I -' f - 1 -..''I ; 111! ' '4V"""' . je -"iT j j This season fashion whimsically re turns to periods In history for inspi ration and rediscovers the charm of the molded bodice, the elaborate Sleeve, and the stiffly flaring skirt. Rich fabrics are the logical choice for costumes In this vein, wherefore wlt Bu the revival of lyons velvets, like wise satin de lyon and other sumptu ous fabrics of similar type. Suppleness roust not be overlooked, however, in this enthusiasm for ele gance, for materials must respond to Intricate draping such as is featured throughout present-day costume de sign. So it is that the current fabric showing Is a continuous program nf handsome weaves which exploit not only the heavier type velvets and atlns, for "stiff silks" are "in" again, but for the softer types of costume a series of firm quality-kind crepes are welcomed with enthusiasm by those who demand good materials. In the Fails couture collections for tailored, afternoon and evening wear, such types as frost crepe and krlsal krepe, also canton faille weaves are outstanding favorites. Heavy sheer crepes such as cantata (a triple geor gette), and crepes andante (a triple flat chiffon) are designed for the softer styled costumes. Other important fab rics for this winter are satins both the crepey and smooth, flat creres, Green, Yellow Vegetables Richer in Vitamin A Milk and dairy products, eggs, liver, nd leafy vegetables are among the richest sources of vitamin A. Green or yellow vegetables are much richer In It than the cor res winding white va rletles. Thus green lettuce Is much richer than white, green asparagus than blenched, and yellow than white corn. The bureau of home economics gives these foods as good sources ol vitamin A: Avocados, bananas, string beans, butler, carrots, cheese, cod II r er oil, dried cowpeus, cream, dande Hon and other greens, eggs, lentils, lettuce, liver, milk. peas, sweet pota toes, spinach, squash, tomatoes. I EVENING STORY FOR THE 44f M If TrV T T-T o There were some late goldenrods nodding their heads and talking. It was late in the season for many of them to be around. "Some folks don't core about you," auid some weeds in tiie field nearby. "There are some folks," said the goldenrods, shaking their heads quite hard, "who don't like anything unless It costs money, hard, cold money. "Just as though money would make us grow, "They could pour those things they Cflli pennies, and nickels and dimes and even quarters oil over us and do you suppose we'd grow for them? "Indeed we wouldn't. They could plant dollars all around our roots and It wouldn't make a scrap of difference, "That shows how much we care for money, and the people who only like flowers that cost a great deal." "You have almost as much sense as though you were weeds," said the weeds. "Oh," smiled the goldenrods, "that la because we are near to weeds In a way. "We are called flowers, but we are wild flowers. We do not grow In gur dens or in hot houses; no. wo grow TYPE OF COSTUME By CHKRIE NICHOLAS chiffons, transparent velvet, and metals. The illustrations show the effective ness of the new silk crepes for both formal evening wear and for the gown I SOME RECIPES THAT WILL BE LIKED ! TVhit can an individual (In but Juit distribute uch little gift a he has to give, which Increases the chance (or happiness by Increas ing the appetite (or the thing of the spirit Edward Yeoman. A simple dessert well made and daintily served gives Just the Onishlr touch to a plain dinner. Here are a few desserts that may be helpful In planning a lunch eon and the din ner menus: On baking day when the oven Is not too well occupied, prepare and bake a pastry shell or two, or bake the shells on patty tins for individual pies. These will keep well for a few days and it will be found most help ful to put in a filling of lemon, cover with a meringue and have a dessert In a very few minutes. These shells may be filled with crushed fruit, topped with whipped cream, or they may be filled with a butterscotch fill ing or chocolate, thus having any kind that seems desirable or is well liked. The following will be another filling that takes but a few moments to prepare: Marshmallow and Fruit Pudding. Soak one-fourth of a cupful of can died cherries and plneupple cut Into pieces either In the pineapple Juice or any fruit juice either canned or fresh, for an hour or more. Use maraschino cherries and their own sirup If pre ferred. Cut one-half pound of marsh mallows Into six pieces each. ISeat TP O A V TPv A By MARY GRAHAM BONNER all over the fields and the meadows. "We prow out In the open under the sky." "And pray tell us why you tulk so harshly about money?" asked the weeds. "They say that money Is a i i "Oh, Look at the Lovely Goldenrods." fine thing. They ol) like it. We've heard the children asking for it, too." "It's funny," said the goldenrods. "OX course It Is needed to help people i if FOR SOFTER designed to be worn at semi-formal gatherings. The new fashion demand that one bo ladylike In dress ns well n deportment is admirably exempli fied In the charming Import pictured to the rliiht, which combines quiet dig nity with a winsome youthfulness of silhouette. The tunic, a favorite lino since It li flattering both to lull and short figures, achieve a sophisticated effect, being cut In one with a skirt on the left side. The fabric Is frost crepe, which Is a canton faille of the popular crepo murocnln type. All the edges are cut In triple scallops. For the classic evening gown Luclun I.eloug chooses turquoise crepe turn lnnury, a heavy sheer weave. Very Grecian In effect are the soft straight folds of fabric shirred nt the center front and back, with looped drapery at the shies to make a slender coluniu of the figure. The cowl drcolletage front and back carries out the draped movement of the skirt. & 1119. Western Newspaper futon Canned Apple Juice Will Be Found Useful Canned apple juice Is a reliable source of pet-tin, necessary for mak ing jelly, and a supply of It put up while apples are in season will be found useful and convenient through out the year, says the New York State College of Home Economics. It may be added to non-jellying fruits such as peaches, pineapples and rhubarb when In season; it Is also useful for making jams, marmnlade. conserves and sauces for winter desserts. Cranberry Salad Cook cranberries in heavy simp, so that they stay whole. Drain and chill them, mil with other fruits and serve on lettuce with dressing. BY THE ENTIRE FAMILY By NELLIE MAXWELL one cupful of whipping cream until stiff, add three tablespoonfuls of con fectioner's sugar gradually, then a half teaspoonful of almond with a few drops of vanilla. Mix the marsh niallows with one-half cupful of pecan meats broken Into pieces and fold all together. Chill and serve in the patry cups. A Dainty Luncheon Dessert. Spread the round butter crackers with marsh mallow cream and in the center of each place a teaspoonful of pineapple or orange marmalade. Heat the whites of two eggs until stiff and dry, add one-fourth cupful of powdered sugar and with a pastry tube pipe this meringue around the edge of the cracker, then set a rose of meringue in the center. Sprinkle with granu lated sugar and brown delicately in the oven. Apple Stuffed With Dates. Wah and core six to eight apples. Fill the cavities with stoned dates. Cover with boiling water to soften and sep arate the datw, then drain and dry before stoning. P.uke the apples until teuder, basting with a plain sirup of sugar and water boiled together ten minutes. Serve hot with rich cream. Welsh Rarebit on Anchovy Toast. Melt three tablespoonfuls of butter, blend with three tPUHpoonftils of corn starch, then add one cupful of milk slowly; cook, stirring until the starch is well cooked. Cut one pound of soft cheese fine, add one-half teaspoonful each of salt and tmiHtard, a dash of cayenne, stir and cook until creamy. Have toast well buttered and spread with anchovy paste. Serve the rarebit CHILDREN 7 -M T' Z live, but when they talk about flowers and how much they cost well, we reully can't stand that." The goldenrods looked very sad, and drooped a little. "Oil, pick up your heads," said the weeds. "You mustn't be unhappy be cauHe people talk about flowers that cost a lot. "Most of them don't do that. Most of them love wild flowers and love to see them and gather them." Just then some children came along. "Oh, look at the lovely goldenrods," said one. . "I thought they were all gone," s.'.ld another, "Isn't this wonderful finding so many here," said a third child. The weeds whispered to the golden rods. "Now are you happy?" The goldenrods whispered back to the weeds ond suld to them: "Indeed we are." And as the children gathered some of the late goldenrods and said how much they loved them the goldenrods were sad no longer. They are so bright and so love to give Joy and pleasure. ((c). 1130, Western Newspaper Union.) 00O0OCH5OOOO0OO00OOO000OOO0O0000000000O000000O0O0O00OO. Scalloped Onions oooooo Addition to ooooooooooooooooooooooooooooooooooooooooooo ' (Prepared by Ih tlnlttrt Sk(m Dprtmn ot Afrloullur) Here are two methods of serving onions to give variety to the whiter menus. The scalloped onions are par ticularly good with coarsely ground peanuts scuttered between the layers. Large mild onions are needed for stutllng. Allow as many as you have persons at the meal, unless the onions ere so very large it Is quite evident that half of one will be a satisfac tory portion. Both recipes are from the bureau of home economics. Scalloped Onions and Peanuts. t mdlum-atsd on Inns t cap peanuts, round t tbi. melted butttr or otbtr ft 1 lb, flour 1 cup milk H tup nit t cup t)uitrd brd crumlis Skin the onions, cook In boiling water until tender, drain, and slice. Make t sauce of the fat, flour, milk, and salt. In a greased baking dish place layer of the onions, cover with the peanuts and sauce, and con tlnue until all are used. Cover the top with buttered crumbs and bake In a moderate oven for about ID minutes, or until the crumbs are golden brown. Serve from the baking dish. Stuffed Onions. I large mild onion t tt. butter or other ft 4 rup chopped eel ery I lb. chopped pnrilty I cups dry brrad t rum tit 1 tP lt repper Skin the onions, cut In ialf cross wise, simmer In salted water until al most tender, and drain. Itemove the centers without disturbing the outer layers and chop fine. Melt two to bio spoonfuls of the fat In a skillet, add the chopped onion, celery, parsley, and cook for a few minutes, rush the vegetables to one side, melt the re maining fat and add to It the bread crumbs, salt and pepper, then com bine with the vegetables. Fill the onion shells with the stutllng, cover, hot over the toast and garnish with sliced tomatoes, marinated In fremch dressing, Cheti and Sardine Rolls. Butter bread and spread with grated cheese or place a skinned and boned sardine on the buttered bread, roll up and se cure with a toothpick. Itrown In a hot oven or sute In s chafing dih. Itemove skewers and serve. Nice with soup or salad. Shrimps In Aspic Prepare an aspic as follows: Hreak au egg white into one and one-half cupftils of lemon Juice and one half cupful of water. Let come to a boll and itrnlu. Add one tablespoonful of gelatin soaked In one fourth cupful of cold water; s:lr and strain again. Set a mold Into Ice water and pour In some of the aspic; when firm, cover with shrimps, then when firm cover with more of the Jelly until the mold Is full. Let the Jelly set at each addition before add ing more shrimps. Chill and serve with mayonnaise on lettuce. (C ), Western Newspaper Union ) Trvtnrcf r i n I?. X anu ueucaieiy rmvuruu j '"" , , 'tT . "e4 v " av niiii " Domestic Rabbit Is I Prepared fev the United Ststes Department of Asrliulture.1 The meat of a domestic rabbit Is Vi superior In color and flavor to that of wlkl rabbit as to make It seera an entirely dlftorer-l urtlcle of food. All the meal on a domestic robbll Is white and ilelii'iitely flavored throughout. In food value, rabbit falls In the class with poultiy and other meals us s source of efficient protein. Domestic rnbhll may be eaten al any season. While a great many of the dumextlc rabbits are marketed at eight to ten weeks of age anil are termed "fryers,"' the more mature animals are also good They need longer, slower cook Ing, as In frlcussees, canserole dishes and ruhhlt pie, and may he used In croiiiet(es. salads, chop suey and other dishes made ot previously cooked meat. The bureau of home economics of the United States Department of Agriculture suggest the following way ot cooking a mature rabbit en casserole: Wipe the rabbit meat with a dump With Peanuts an Winter Menu oyx and bake In a moderate oven for About 30 minutes, or until the onions are tender, Itemove the cover from the baking dish during the last of the cooking so the onions will brown on top. Various Different Ways of Preparing Parsnips After boiling parsnips until tender there are several ways of preparing them for serving. I'robiibly there Is no more popular method of finishing them than browning them tn butter or other sweet fat. They may be halved, or mashed and fried In little rakes. Dip the pieces In flour before frying. The following recipe for scal loped parsnips gives directions for the preltnilnnry boiling. This Is a very good way of fixing parsnips for chil dren, suggests tho bureau of home economic. I'nlted Slates Pepnrttnent fx Agriculture, which furnishes the recipe. Scalloped Parsnips. I or T medlum-slsed parsnip I the. butter or Other fat t lbs. flour 1 eup rich milk or cream H tap. salt 1 rup buttered bread crumb Scrub the parsnips clean, cook for 20 to 80 minutes, or until tender. In lightly salted wnler, ond drain. Scrape off the outer skin, spilt the parsnips lengthwise, and putt out the stringy cores. I'lace the parsnips In a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or cream, and salt. Cover tNe top with the breud crumbs and bake tn a moderate oven for about 20 minutes, or until the parsnip are thoroughly heated and the buttered crumbs sre golden brown. Serve In the baking dish. Butterscotch Pudding Supplies Good Dessert Those who like a rich, sweet de sert once tn a while will enjoy this butterscotch cream pudding. The recipe Is from the bureau of home economics of the United States Depart ment of Agriculture. The snme mixture can be used as filling for cream puffs or eclairs, or fr butterscotch pie or the filling for tarts or bostoo cream pl, which Is mnde with two layers of plain rake or sponge rake. cup flour I cups milk I V, rup brown su gar I tb butter tsp salt t or 1 ee Si tip vanilla niend the flour and one cupful of the cohl milk until moih. Heat the remaning milk In s double holler pour some of the hot milk Into the flour anil milk, return the mixture to the double holler, stir until thickened, and rook for IS minutes. Menntltue Cok the brown sugar, butler, and salt for Ave minutes, over direct heat and stir. Add wMIe hot to the mixture In the double boiler, heat well, grod ually stir this mixture Into the beaten eggs, return to the double boiler, cook for a few minutes, remove from the fire, sihl tha vanilla and chill. Serve with plain or whipped cream. Black Silk To renew the sheen of black silk. siMinge with hot coffee on the right si le. turn over and press dump. .Music Is the universal language. t t?i 1 ;T:-. Jt VirV .Jti..-.. V. . wsw .I. H i n i .Lxx- Delicately Flavored. cloth, cut Into pieces for serving, sprinkle with salt and pepper, ond roll In flour. Drown lightly In hot fat In n skillet, transfer to s casserole, add some of the fuf from the skillet and one-half cupful of hot water. Cover and cook In a moderate oven (.150 de grees Fahrenheit) for one and one half to two hours, or until the meat Is tender, Itemove the meat, unci thicken the gravy slightly. To end) cup of liquid nllow one tablespoonful of flour, mix with a few tablespoonfuli of cold water, odd to the meat drip pings, return to the oven, ond stir oc cuHlonully until thickened. Seiisov with stilt and .pepper and llnelj chopped parsley, replace the meat, unit when thoroughly hot serve In the ens serole. Hand Lotion The best liainl lotion In keep In the oathrooiu unit on the kitchen rilicll will contain some benzoin and ulsti soiiiu almond oli Mother Problems ef ef Fy Mr. Dorothy CofTrrn Spirit of Mutual Co-Operation TIII3 garden is growing under tha dlllgcme of rather. Hon Henry, aged eight, delights In being present to wit tie the labor of his parent. He plays with the dog, throws a bull against the wall, dams water In the) gutter or digs a passage to China. In fact, be docs over) tiling ha can think of except one. Puttier suggests (hat Henry could pull up some weeds and be of usslsl nucu. "Oh, dad, have a heart I I hute) to work In garden and anyway I have to practice catch over at Jim's Hero Henry makes a graceful and hiiKty retreat and t'other goes on weeding the garden. "tilt, well," tie replied to nn ontook er'a remark that Henry Is about old enough to offer little help, "Oh, well, tie s busy playing Naturally tie d rath er play ball than dig weeds." Naturally ho would, but so would most all of u tn all probability. Wortc Is something Henry Is ssked to dn and piny Is something be chooses for himself. Meanwhile discipline Is a hit drnvisy. I'erhapg It spent Itself lit Puritanical days and la now suffer ing from somnolence. There are some) In a certain school of thought who oold slay It while It sleeps, and. as In this rune of Henry and Father and the garden, would assure rattier that when Henry reached the proper stage. In his development he would volun tarily offer his assistance. Mue tlntea out of ten, however, Henry would de velop normally like tho rest of us and would continue to regard uncboa en occupation as Irritations to be avoided whenever possible. Tha chances are that father would con tinue to pull the weeds If they were to be pulled. Now, of course, be could force Hen ry to leave his play, and work with Mm In ttie garden, would, no doubt. If he felt II worth the trouble, but If he did the coercion would make Hen ry no more willing to be of aslntanc the next time. Father would go right on coercing and Henry would become) more and more clever about keeping out of the way. One remedy, however, suggests Itself ns being easily com prehended by Henry, In fact by all Henrys, and as an almost sure cures for the non conierntlve attitude nat ural to children. It tuny have been iixcd by be ancients hut so was water for Hushing and drinking; It niny sound a little lit for tat bul so Is (he game Mother Nature plajs with us, if Henry finds no time to help Father, Father Is quite logically excused from finding time to help Henry. If Henry tins other better things to do than to lend a helping hand, then tfor Hen ry's on good) so should Father. If he did have, on one or two occasion of supreme Importance to Henry, there Is little doubt that the lesson of the benefit of mutual co oieratlon, whl h Is Incidentally one of the mot fumlanieninl of life, would be driven home and In time. see Conquering the Instinct of Cruelty TWO boys were seen to be playing on a vacant bit One had a baseball but, i he other was throwing something for ibis one to strike. A teacher hap pened in cross the field where the boys were playing. She wtopped a minute) to w itch the hoy's skill and was tiuiar.ed to Had that It wus not a bull uifli which ihey were playing but a II w toad. She succeeded It) shaming the boys sulllclcntl.v so that they put the. (ond down and discontinued their brutal sport, but she went on her way and promptly forgot the Incident. That afternoon In her classroom she gave a lesNon In history ell Ing some of tha far removed examples of human error and battle. She completely Ignored the opportunity which bad come to her to teach a never-to-be-forgotten lesson In human Madness. : The Instinct of cruelty Is one which we ure to llilnk will be on, grown, It Is rarely outgrown. Instead II develops the boy or girl Into a hard, unfeeling Individual who cares not even for his human associate nnd still less for ani mals. Il Is the most dangerous Instinct a child can poasess for It Is the begin ning of many crimes. Cruelly, ruth lessnei s and lawlessness ore nil of the same family ond the first Is the worst of I hem nil. I have seen chil dren stick their lingers In dors' eyes, pull kittens tolls, and do other similar things to pets Just to sch what they would do, I'arenls or other grown iips standing near make no re monstrance. Ignore the act as If It were not Important These Utile things ore Important. "Do unto others as you w'Mild he done by" Is silll the best lesson to give little children. It Is easily understood. It Is personal and direct iiid II Is at least a guide for tlietri in their relations with other world creatures. Hoys who play baseball with a live toad, or who kick a pet dog when he Is chained do not do so for the sake of curiosity. They do II for the delln Ite purpoNe ol hurting ami (he only cure for them Is to be uiiually hurt In return nnd to be taught that such acts are nol and will not he tolerated. It in cruel of parents to allow children lo develop cruelty for they can prevent It tv being watchful or little Indies tlons, ((E) 193V. WvsUrn Nuwiwapei Unloa.i
