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About Gresham outlook. (Gresham, Multnomah County, Or.) 1911-1991 | View Entire Issue (Aug. 14, 1914)
12 HOME ANT) FARM MAGAZINE SECTION In the Home - Fashions - Household Hints -- Recipes Household Hints FTER an oily fish, lik e salmon, has been served, the fish y odor which often clings to tho silver can be removed by rubbing them w ith a slice of lemon. A pinch of salt and soda added to w ater in which tough m eat or vegetables are boiled will make them more tender. Celery is much im proved if soaked an hour in ice cold w ater in which a lemon has been squeezed. F an s greased w ith b u tte r w ilt m ake th e bottom cru st of pies so ft and flak y and prevent them from being soggy. If bread is w rapped in p a ra ffin paper as soon as it is tak en from th e oven it will keep fresh and m oist much longer. S u et and lard are best k ep t in tin ves sels. S alt pork, however, should be k ep t in glazed earthenw are. When boiling tu rn ip s add a little sugar to tho w ater; it im proves the fla v o r of the vegetables and lessens the odor in th e cooking. I f kerosene is robbed into leath er hardened by w ater it will soften it welL The secret of an especially delicious om elette served in a ce rta in home came to light tho o th er day. Moro yolks th an w hites aro used and a little rich cream goes in when it is to be plain or is to be seasoned w ith cheese. To keep w hite silk gloves from tu rn in g eolor, wash in cold w ater w ith Cas tile soap and add a little bluing to the rin sin g w ater and d ry in the shade. To make black ribbon s tif f enough to sta n d alone, ta k e seme wax and rub all o v er ono side o f the ribbon, then iron it and it will hold in place an u p rig h t bow. A SILK. ounce of g ra te d P arm esan cheese and the yolk o f tw o hard boiled eggs. Add somo fin ely m inced parsley, a pinch of sugar, salt an d pepper to ta s te and bind all w ith the yolk of one raw egg. Dip th e onions in flour and fry . L ift out, d rain well and serve w ith a piquante sauce poured over. • • • M ince P ie. T hree teacupfuls o f choped m eat, five teacupfuls of h alf and h a lf sw eet and sour apples chopped, a teacu p fu l and a h a lf of molasses, tw o teacupfuls of sugar, glass of an y sour jelly, ta b le spoonful each o f sa lt and ground cloves, scant h a lf teaspoonful of pepper. M oist en w ith the liquor in w hich the m eat was boiled. B efore lay in g the top erust sprinkle over b its of b u tte r, dust freely w ith cinnam on and stre w th ick ly w ith seeded raisins. • • • H E gown m ade a fte r such a simple design as th is one and of th e fashionable ta f fe ta m akes an exceedingly useful addition to th e w a r d r o b e . T here are many occasions fo r which it is available. I t is ex ceedingly sm art y e t not over elaborate so th a t it can be worn a t alm ost any hour of th e day. T he new ta ffe ta s do not crush readily and such a costtum o can bo packed Potato Cones. aw ay in a suit case w ith In stead o f heaping th e m ashed p o ta out in jury, a real boon to the woman who tr a v toes in a dish^ b u tte r a sm all cup or els and needs a suitable deep tin and lig h tly pack in the ¡iota- costum e can be packed toes u n til molded, then carefully tu rn d in n er and occasions of out on a greased pan. L ig h tly dab w ith th e kind. In th e illus melted b u tte r and beaten egg yolk and tra tio n , the silk is one of quickly brow n in a hot oven, or tu rn th e fashionable n u t out in a hot p la tte r and sprinkle w ith brow n shades an d the fin ely chopped parsley m ixed w ith trim m ing is flow ered chopped red beets. silk show ing really b ril lia n t color, but, as a n a tte r of course, the The Old Apple Pudding. color com bination can be B u tte r edge and inside of a tw o-quart varied in definitely. Blue ’ aud green a re alw ays pan. F ill it tw o-thirds fu ll of ta r t ap serviceable colors and ples, cut in pieces. A dd one-half cup of can be trim m ed efective w ater and cover w ith a cru st made o f ly w ith a fancy m aterial, one p in t of flour, two teaspoons of b a k o r an en tirely d iffe re n t ing pow der and one-half teaspoon of e ffe c t could be obtained salt, w et w ith a scant enp of m ilk, ju s t by the use of d iffe re n t s t if f enough to roll out. Cover closely m aterials. Poplins are and cook on the top of stove 30 m inutes. much worn and light W hen done p u t a large p la te on top of w eight poplin would be the pan, tu rn upside down w ith crust p re tty made in th is w ay on bottom and apples on top. Serve w ith or one of th e heavier lemon sauce. cotton crepes w o u l d m ake up e ffectiv ely or th e linen th a t is a sta n d by no m a tte r how many novelties may bo in tro Iced Chocolate. duced, or, again, cotton SE th e follow ing sy ru p : P our one- or linen ra tin e would h a lf p in t of boiling w ater over m ake a handsom e gown th ree tablespoonfuls o f cocoa, s tir and th e new ratin es show b eau tifu l plain col rin g u n til dissolved. A dd one p in t of ors and also plaids and g ran u lated su g ar and boil fo r three m in strip es th a t are exceed utes. T hen cool, add one tablespoonful ingly sm art. Checked r a of v anilla, and bottle. P o u r tw o ta b le tin e in shad of yellow spoonfuls of th is syrup in to a tum bler and b r o w n w ould be w ith some cracked ice, s tir in three p re tty w ith plain yellow tablespoonfuls of w hipped cream , a dash or plain brown fo r tho of milk and drop in a spoonful of v an illa ice cream . trim m ing portions. • • e F o r th e medium size, C offee a L a M arion C raw ford, th e gown will require M ake a strong infusion o f good cof 6 | y a rd s o f m aterial 27, 4 j y ard s 36, y ard s 44 fee. Do n o t allow i t to stan d on the 8163 8em i-Princes.se Gown. 34 to 42 bust. inches wide, w ith } of a grounds or it will be b itte r. Add su g ar D esign by M ay M anton. y a rd 27 inches w ide for and chill. P u t one tablespoonful of chocolate syrup in a tum bler, s tir in th e th e vest, collar and cu ffs, ) y a rd 21 for th e b an d s T he M ay M anton p attern of th e gorwn 8t63 is c u t in sizes from 34 to 42 coffee and fold in a spoonful o f w hipped cream. inches bust m easure. Ask yo u r m erchant fo r th e p attern s. • • • T T here is n othing more soothing in a easo of nervous restlessness th an a hot salt bath ju s t before retiring. Rice possesses more n u trim en t th an w heat, oats or barley. I t will sustain life longer th an any o th er starch-pro- d u rin g plant. When a knife handle comes o ff fill th o hole w ith powdered resin, h eat the k n ife stalk red hot, an d th ru st in, then allow to cool. It is said th a t a lump of gum cam phor placed in the silver d raw er will pre v en t the pieces from tarnishing. I f candles are k ept fo r some six weeks or tw o months before use, they will give a b e tte r light and burn more slowly than i f used when q iute new. A lump o f sugar dropped into a tp * p o t not con stan tly in uso prev en ts any muatinesa. Dishes which have become brown and b u rn t from b aking in th e oven m ay be easily cleaned a fte r th ey have stood aw hile in borax w ater. P o lish w indow s w ith p a p e r instead o f cloth to avoid lin t and streaks. To o b literate a scratch on polished fu rn itu re rub vigorously w ith linseed oil. A piece of gum cam phor placed in the box where silver is kept will prev en t i t becoming tarnished. To rem ove ru sty screws or nails from w o o l try lettin g kerosene soak into the wood around them. H E follow ing recipe for alm ond cake is a good one. I t m akes a very nice To freshen ru sty black lace soak it cake fo r th e b ask et. T ake one cup w ith vinegar and w ater, two table- spoonfuls of v in eg ar to a p in t of w ater. of b u tte r, one cup and a h a lf o f sugar, R inse aud iron while dam p betw een th ree eggs, h alf a cup of m ilk, tw o te a spoonful» o f b ak in g pow der, ab o u t two flannels. Cut out th e heavy dessert«. F ru it with cups of flo u r; flav o r w ith a little a l eream , sim ple puddings, cu stard s and mond e x tra c t; blanch one pound o f al one crust b erry pics are w hat even monds; lay aside enough to cover the top of the cak e when th ey are c u t in h ard w orking men w ant these d a y s halves; chop th e rest and p u t in to the I f you have milk to spare, a little ad d cake. A fte r th o cake is in the tin , lav ed to the w ater in which p otatoes are th e split ones over th e top of th e cake; boiled will m ake them w h iter and b e t they will rise and brown as tho cake te r flavored, especially old onea. bakes. This is delicious; try it. Even if you do not w ant the flow ers till afternoon or evening, cut them earlv Raised Rosin Cake, in the m orning (b efo re b reak fast, i'f n i , , o1ve h a lf , square e f com possible) fo r both th en sake and yours. d t in on# , of T hey are never so fresh and do not last m„ k RnJ on„ j £ n early so long If le ft aw h.le in th e hot lp, ,, ght , o g fth p r Recipes T ounces each of b u tte r and sugar, yelks To prev en t a 'rc sh lv baked cake from of f our iu p 0( »toned raisins, stick in g to th e p late on which it i* some fin e cut citron, and g rated peel of placed, sp rinkle w ith su g ar and it can I , lemon; stir now in to th e dough, best be removed w ithout a p article adhering ng it v,,rv i ,ght (it is URe , hp to the plate. h an d ), let it rise again in a round cake Do not cover the pan in which fish pan and bake ia an even b u t m oderate te cooking. It will m ake th e flesh » ft- - 'vca. Hot Weather Drinks U S traw b erry or Red Cake. W hites of fiv e eggs; b u tte r, oae cup; sugar, one cup; red sugar sand, one cup; or if w anted very dark, tw o cups ol "ed sugar, leaving out th e w hite; sw eet m ilk, ono cup; corn starch , ono cup; flour, tw o cups; b aking powder, th ree teaspoonfuls; th en m ake a w hile cake and bake sam e as m arble cake, or, i f desired, bake in lay ers and p u t to g eth er w ith frosting. • • • F a rm e r's F ru it Cake. Soak th ree cups of dried apples over n ig h t in w arm w ater. Chop slig h tly in th e m orning, and sim m er tw o hours in tw o cups of molasses. Add tw o well- beaten eggs, one cup of sugar, one cup of b u tte r, one dessert spoonful j f soda, flour enough to make ra th e r a s tif f b a t ter. FI av er w ith nutm eg and cinnam on to the taste. B ake in a quick oven. • • • Stuffed Onions. Choose six medium sized onions as much of a size as possible, peel and re move th e centers w ith a cu tter, blanch them in boiling w ater, drain and s tu ff them w ith th e follow ing m ixture: T ake a slice of bread, cut o ff the c ru st and dip th e crum bs in m ilk, squeeze out the ilk and mix th e bread w i t h oae Midsummer Dream. Crush ripe icschcs and very so ft pears to a pulp. To tw o cupfuls o f this add one h alf cupful of pineapple juice, and th e same of plum jniee. Sw eeten and add ice w ater. L ay a sm all bunch of plum s w ith th e ir foliage on the plate. • • • -dazza Party Punch. The juice o f one pineapple, six lem ons, th ree oranges, six larg e crushed peaches, one p in t of preserved s tra w berries, the sam e of preserved cherries, one b o ttle of g rape juiee. Sw eeten and add one cupful o f chopped ice, OBe g al lon of w ater and a cupful of crushed m int leaves. s e e Jam Punch. P u t a tablespoonful of straw b erry jam in a glass, add the juice o f h a lf a lemon and s tir u n til dissolved. Add s b i d s sugar and fill the tum bler w ith crushed ice and w ater. • • • Grape Nectar. M ix th e juice of two lemons, oae or ange, one p in t o f grape juice, one cup ful of sugar and one p in t and a h alf of w ater. S erve w i t h a sm all flo a t of w hipped cream bearing a b it of orange on the surface.