Gresham outlook., May 29, 1914, Page 18, Image 18

14
HOM E ANT) FA RM M AGAZINE SE C T IO N
EXT to the b a b y ’« food itself, the
care of the nursing b o ttle is by
ia r th e most im p o rtan t th in g to
be considered, fo r w ithout absolutely
clean b o ttles no b ab y ean be expected
to th riv e. The b o ttles should n ever be
w ashed w ith soap, indispensable as th a t
com m odity may seem to p erfect cleanli­
ness. They ought not to be allowed to
stund a fte r th ey are em pty, b u t should
be im m ediately w ashed in cold w ater,
th en filled w ith a weak solution of boric
acid, which not only assists in steriliz­
in g them, but keeps them from collect­
in g dust. I f th e boric acid solution is
no t used, then tho bottles should be
corked w ith dry an tisep tic cotton to
avoid tho se ttlin g of any dust.
N ursing babies are p articu larly sub
jc c t to sore m ouths in hot w eather and
tho g reatest care m ust bo tak en with
th e nipples used on tho bottles. There
should be a clean one for each tim e the
b aby is fed, so th a t it will not be neces­
sary to use a nipple more th an once
a day, and a fte r each tim e it is used
it should be thoroughly rinsed and
boiled, then placed in boric acid solu
tion until used again.
This solution, which is such an in ­
dispensable article in the nursery, is to
be had ready for use a t any drug store,
much less expensive form may be
had by purchasing tho cry stals and
m aking up the sa tu rate d solution.
N
Fashion Talks By May Manton
Recipes
F L A N K ST E A K m ay be made par-
l ticu larly appetizing when stu ffe d
and roasted. Remove the skin
from a four pound piece of flank. Place
on one h alf of the m eat a stu ffin g m ads
from softened breadcrum bs, well sea­
soned w ith sage, minced onion, salt and
pepper. Roll the o th er h alf over the
firs t and tie or sew the edges firm ly
together. C oat the outside of the m eat
with a paste made by rubbing to g eth er
one tablespoonful of flour, tw o of b u t­
ter and one of boiling w ater. Place the
roast in a well oiled b aking dish and
bake in a m oderate oven until tender.
Serve w ith stu ffe d onions and a rich
brown w ith sauce made from the stock
in th e pan.
Z
C hocolate and Rice M eringue.
Two cupfuls of milk, one-fourth cup­
ful of rice, one fo u rth teaspoonful of
b u tte r, one-third cupful of sugar, one
square of m elted chocolate, one-half tea-
spoonful of vanilla, one-half cupful of
seeded raisins, tw o eggs. Scald the
m ilk, add tho rice and salt and cook
u n til tho rice is soft. Add tho b u tte r,
sugar, m elted chocolate, vanilla, raisins
and the beaten yolks of the eggs. Bake
in a m oderate oven u n til firm . Cover
w ith a m eringue made of th e w hites of
tw o eggs, beaten s t if f and sw eetened
w ith three tablespoon f il ls of powdered
8245 F ancy Blnttse, 34 to 42 Bust.
W ith arm hole edges th a t can be laced sugar. S erve w ith w hipped cream.
S ep aratin g Honey.
To obtain strain ed honey, sep aratin g
th e honey from the wax as it comes
to us in the fram e, place th e fram e in a
bowl in the oven, ju s t warm enough to
m elt the honey nnd w ax; then remove
th e fram e and let the honey stan d until
cold, when th e wax may be skimmed
of the top w ithout any trouble.
or seamed together, w ith elbow or long
sleeves, with er without peplum.
Scalloped Codfish.
One cupful of cooked rice, one cup­
ful of g rated cheese, ono cupful of
flaked and cooked codfish, one cupful
of b u ttered crumbs. Soak the flaked
codfish in cold w ater for tw o hours,
place in hot w ater to sim m er fo r ten
m inutes and drain. A rrange the rice,
Cheese and c o ifish iu alte rn a te lay ers
in a b aking dish and m oisten each lay ­
er w .th milk or cream. < over w ith b u t­
tered crum bs and place in a hot oven
to beat and to brow nt he crumbs.
BY MAY MANTON.
V ERY V A R IA TIO N of the loose
sleeve is to be noted in th e new
W ater Stains on Furniture.
blouses. T his one is peculiarly a t ­
To remove w ater stain s from var
tra c tiv e and en tirely novel. In a gen­
Fished fu rn itu re pour olive oil into a
eral
way, th e effect is th a t of the J a p ­
dish and scrape a little w hite wax into
anese blouse, but really the sleeves are
it. This m ixture should be heated un
sep arate and the arm holes are big. The
8247 Semi Prineesso Gown,
til th e wax melts, then rubbed sp arin g ­
edges can be finished and laced to
34 to 44 Bust.
ly on the stains. F in ally rub tho su r­
g ath er or the conventional seam cau be
W
ith
Ttrse-Fiocc
Skirt,
Three-
face with a so ft linen rag u n til it is
used as liked, b u t the lacings are un
Quarter or Long Sleeves.
resto red to brilliancy.
u su al' and sm art. The peplum th a t is
BY MAY MANTON.
1ST such a simple gown as th is one joined to th e low er edge m akes an in ­
Shredded Crab.
Rem oving P a in t From Glass.
belongs in every w o m an 's w ard ­ te re stin g fe a tu re b u t it is optional. In
An easy w ay of serving crab m eat
T ake acetic acid and d ilute it one
robe. It is simple to m ake and it th e fro n t view, the pepiuni is made of in the shells is to shred it and mix it
h a lf in hot w ater, then aply to the p aint
the trim m ing m aterial and the sleeves w ith a dressing m ade of four ta b le ­
•p o t» on the glass while it is warm. is easy to slip on and off, it gives
m atch the blouse. In the back view, spoonfuls of oil, tw o tablespooufuls of
p
re
tty
and
becoming
lines
aud,
w
ithal,
B eh est if it gets too chilled. The hot
th ere is a suggestion fo r trim m ing m a­ vinegar, salt, w hite piepper and cay-
acid will not h u rt the hands, fab rics or it can be laundered w ith eas. The plain
te ria l th a t gives more o f a guim pe ef anne. R eturn the dressed crab mpat to
th e glass, b u t it must be k ep t from th ree piece sk irt is joined to a simple
blouse and tho rig h t side of th e gown feet. Both are in good style aud blouses the cleaned shall? and garnish each w ith
children.
is lapped over th e left su fficien tly to of th is kind will be m ade from the a tliin slice of lemon, cut in tw o pieces,
allow closing for a portion of th e length lovely cotton m aterials as well as from and tw o or three green sprigs of p ars­
To Carve a Fowl.
lace, net, crepe de chine and th e like.' ley.
Begin by stick in g the fork into the only although, as a m a tte r of course,
The model is an exceedingly sm art and
the
b
u
tto
n
s
and
b
u
tto
n
holes
can
be
( rab m eat may be prepared in the
w ing and d raw ing it tow ard the leg,
new sne and, a t th e sam e tim e, so same w av heated, then retu rn ed to tho
w ith the po in t of the carving knife nn ex ten d ed to any depth. Such a gown
sim ple th a t the m aking represents a b ­ shells, and eate n hot.
d ern eath ; tak e o ff the wing a t the is, of course, especially adap ted to w ash ­
solutely no d ifficu lties. The neck edge
jo in t. N ext slip th e k n ife betw een the able fab rics and th is season th ere are
is finished w ith a band th a t stands
For R em ak e« .
and body on th a t same side, down to th e sim pler cotton crepes and very a t
aw ay from the fig u re in the latest
A saltspoonful of b aking pow der put
th e jo in t; v. ith th e fork, tu rn th e leg tra c tiv e gingham s aud linens from
style.
in the m eringue fo r pies ju s t before
back and the j o . nt, w ith the kn ife, may which to choose.
F o r the medium size, the blouse will the m eringue is placed on th e pie will
F
or
th
e
medium
size,
the
gown
will
be easily sep arated ; then divide »he leg
require 2 | yards of m aterial 27, 2J keep it from fallin g as soon as the pie
and second jo in t. These should be laid require 5 J y ards of m aterial 27, 4}
y ard s 36 or 44 inches w ide; or 1J yards is rem oved from th e hot oven, as so
a t onee at one end of the p la tte r as cut y ard s 46 or 44 inches w ile , w ith j of a
27, } yards 36, i yard s 44 inches wide often happens.
or on a hot plate in fro n t of the host, yard 27 inches wide fo r collar and
for blouse, w ith Ij yards 27 or 36 for
cuffs.
The
w
idth
a
t
the
low
er
edge
is
shree the b reast or w hite m eat from the
sleev ts to m ake as shown in back view ;
Lemon juice will brin g out the flavor
sam e aids. I f th is is su fficien t fo r the 1 y ard and 28 inches.
The p a tte rn of the gown 8247 is cut } yards 27 fo r pepiuni and trim m ing.
of fresh fru it cakes, especially those
firs t serving, do not carve any more;
The p a tte rn 8245 is cut in sizes from w ith molasses.
i f not, proceed as directed w ith the in size* from 34 to 44 inches b ust mens
ure. Ask your m erchant for th is p at 34 to 42 inches b u st m easure. Ask your
M io « !
beets, potatoes and
encumbers
ethiw side.
m erchant fo r th is p a ttern .
served w ith niaroansisse make s rood salsd.
tern .
E
M
New Potato Baker
Hints On Fashions
FOTATO B A K E R recently placed
OR E V E N IN G to ile tte s fashion is
on th e m ark et constats of a b o t­
p n ttin g the h air high on top of the
tom less pan having a g ratelik e
head and adorning it w ith pins
to p on w hich th e potatoes a re laid. s a d oom be.
A t the edges of the opening« a « up
The use o f plaid and Roman striped
n b b o n for girdles is more and more pro
nonneed as the season advances.
The sm all tu rb an is th e propter thing,
b a t it has a rival in th e m a n a d n a w ith
a b andeau and ties of ribbon velvet.
I t is modish to w ear a bracelet w ith
th e evening frock, i t should f it the
w rist d c c e ly and be p u t co ju s t above
th e hand.
rig h t metal strip s whiah serve ts hold
The chia strap of p ear's, fasten ed on
th e potatoes io plaee end prevent them •he top o f the bead w ith a bunch c t
from rolling together, while th e O|«n stra ig h t ootrieh pi j e w , is one o f the
inga perm it a free eireu latio a e f hat new ideas in ev eaiag coiffure.
a ir for bak.ng. This device is Jce.gn.d
T ie la t "t boots fo r stre e t w ear are
to bs u * 4 is s s oven.
lace?! a t t h i .• r, and .« • '« » ones for
rv o ei.-g v.uar are strap p ed aerees the
¿i . . . . I u .iii eo .ttiri.ee m ral vet
K«l»se ere eieenei) n -.rt » . . t r , 4 th ir a i k
»»“•J «uh evùa s lJ 1 n* the assen ts teach • f ribbon.
A
F
Uses For Lemons
r
For The Camp Fire
C O N V E N IE N C E fo r cam ping and
pienic p arties is the broiler pic­
tu red here. A p a ir of fram es a t­
tached to an o rdinary grill, or to aster,
Rem ove ta r ta r from te e th and w arts and a sm all trip o d support comprise the
from th e hands.
SOM EONE hands you a lemon,
here are a few of the useful things
vou ean do w ith it:
Chew a tin y piece of yellow rind and
sweeten the breath.
The strain ed juice of h a lf a lemon in
a enp of tea or coffee w ith often re­
lieve a sick headache.
C hilblains will respond quickly if a
slice of lemon is bound on when re tir
ing.
Lemon juice, sugar and w hite of egg
ill relieve a rack in g cough.
Lemon juice will remove fruit, mil
dew and ink stains from w hite fab rics;
iron and rust from m arble or any house
hold article.
lem on and water will whiten clothe»
that are yellow from lying is bureau
drawers.
A
oeitfiL The fram es and tripod are made
of stout wire. W ith the grill thus sus­
pended over a fire, nearly an y th in g -*a
be cooked as easily as a t home.
Tbs ItfM i u . n
sb u ld
a kaavy lnuiar. aed s u e »,
al « a / s
fulla
1