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About The Hermiston herald. (Hermiston, Or.) 19??-1984 | View Entire Issue (April 10, 1930)
Firat-Trouser Suits for Little Boys (P repares fcv th e United States Department of Afrteulture.) T he clothes worn by a little boy, be tween two and three yeurs old, may be made to help train him In s e lfre ll- ance I f carefully designed. I f be to obliged always to run to some older parsoa to ba dressed, buttoned and un buttoned. ha does not develop the In dependence that be should have as ha ■omaa Into contact w ith other chil dren and people outside of the fam ily Arcto. Being able to de things tor oneself to a great source o f eelf-con- fldenee. It la also a convenience to any mother to have her child «Me to dross himself without her help and go to the toilet alone He soon begins to take pride in selecting w hat ha wishes to wear, and at thia stags can ba taught vary readily to taka care of Ms etothes, both when he wears them and when they ought to be put away o r laid out, ready for another day. l a tha past, one of tha greatest ob stacles to complete independence aa- eouatered by the email boy haa baaa tha complicated system of buttons and baits around his w a is t T here seems to be ao reason why boys* trouaara a boy who likes to climb because but tons on the side seams often couse binding and are frequently torn off as a resu lt As la all the trousers de signed by the clothing specialists of the bureau, these are above the knee end are roomy enough Ao ba comfort able, especially la tbs seat The blouse Illustrated has several good points. T he simulated collar to stitched fiat and ao are the trim m ing bands on the sleeves, which ero pur posely made very sho rt This gives greater freedom and does not Inter fere w ith the bend of the elbow. A printed fabric w ith a small pattern in colors harmonizing w ith tha plain col or o f tha trousers and trim m ing to ap propriata fo r a boy between tw o and throe, but unflgured materials may ba need i f preferred. Tiny Capes in Fashion Limelight By JULIA BOTTOMLBY sleeves, or at least to suggest then aa they ripple from the shoulder, oi flow and flutter about the arm with an exceeding grace. I t ’s the fashion fo r tennis frocks to be caped, the modal pictured showing an attractive treatm ent The material for this frock is aa Interesting as the styling of the drees Itself, being dainty wool challia. I f yon have not had printed chains suggested as a llkabls and chic m aterial fo r the making oi frocks to w ear on the tennis court you have missed a vary Im portant style meaaaga. In fa c t challia la an exceedingly pop ular fabric Just now, for not only simple daytime frocks, but to r the blouse to ba worn w ith the s u it or t o t the entire ensemble. Paisley patterned chains la aver ao smart In colorings duplicating those of quaint cashmere shawls. Bordered chelUs makes ap stunning ly Into three piece costumes. Then, too, i t Is the fashion to w ear short Jackets of challls in monotone, over gay-printed challia frocks. T o return to the subject of capeieta, designers a n not hesitating to employ them, not only fo r simple washable dreseee, but afternoon chiffons revel In all aorta of little frilly contraptions to give grace to the Shoulder - liner Sometimes, even when sleeves are em ployed, capeieta are also Included in the picture. Soy Beans Are Becoming Popular a« Table Food Soy beans, long considered in this country as toad fit fo r live stock only, aro gradually finding a place on the American tabla. Soy beans have been utilised to r many centuries by the peo ple o f the oriental conntriea in tha preparation o f numerous fresh, tor mented. and dried food products. Extensive experiments in North America and Europe indicate the value o i sey beans aa the basto of food for parsons requiring s low starch diet, says the United States Departm ent of Agriculture, and for many years food companies have had on the market forms o f soy bean flour prepared tor persona requiring a diet of this kind. Investigations have shown that soy bean floor as a gruel to a most valu able food for Infanta. W o rld H u a F ew A wise w ife to one who pretends to believe everything her husband tells her.— Chicago News. ( A 1SN. Western Newspaper Union.) I t does not follow because a frock Is sleeveless that tha top o f the anna w ill remain uncovered— not w ith millions of tiny capes doing duty, as they bow are, in tha absence of sleeves. In almost every instance where sleeves are minus a capelet la present. Very lettering, ao youthful, and w ith a re ining touch that does away w ith the ¡rude lines o f u tter sleeveleesnoea. So it to, th a t aa prettily frivolous aa «pelata may appear, they really aro >ut hero for a purpose, th eir mission Some Good Dishes for the Table By NELLIE MAXWELL Practical S u it tor 8m all Boy. should have so many buttons and openings. And in different suite they may be In different places, so that the special manipulation of each salt has to be learned. A fte r studying the faults of boys' -suits as made heretofore and tha ways to remedy them, the bureau of home economies o f the United States De partm ent of Agriculture has designed a number o f practical suits which overcome some of the most undesir able features. It- to suggested that until a little boy has learned to solve the problem o f how to fasten his own things, th'e same basic design be used fo r all his trousers se that battons and buttonholes w ill always be in the same convenient place. Variety may be ob tained by alight changea In detail, color, m aterial, and so on. Simple fro n t openings are recommended, w ith buttons and buttonholes that are eas ily manipulated and uniform In sise. F or a veTy small boy who wears the O liver T w is t type o f suit which has tha trousers buttoned to the blouse, a simple and satisfactory design to ahowa in tha picture. T h a trouser leg la cut w ithout a aide seam and tha placket, Instead of being on the aide to slanted forw ard to make a front drop. T he plackets are finished to simulate w elt pockets w ith a fairly wide underlap. The front section laps over the back In these trousers, but only four buttons are used, and they are so accessible that tha little boy w ill have no trouble In buttoning them correctly. T his location o f the but tons to especially good In the case of Nothing la sm all 1 No illy muffled hum of summer bee But ends some oonpllna with the spinning stars, Ne psbbls at yonr foot but provse a sphere: Earth's crammed with Eearen, And every common bush afire with God But only he who sees takes off his shoes. —Elisabeth Barret Browulua. T h a beautiful small cakes and pas tries which are so attractively dec orated and we find P ^ ^ H B B B H B ^ H so expensive when we come to pur- — ¿y- v chase, may be pre- \ q pared at home b a E S P II W -w ith little work. T here are sev- eral Minds o ftoun- datlons, the puff paste, chow paste (this to the kind used when making cream puffs), then the cake founda tion and short bread pastry. Almond Slices.— Spread the entire sheet of cake w ith a ta rt Jelly or Jam beaten to a pasta, then cut it into strips throe to four inches long and one and one-half Inches wide. 8proad the sides w ith Jelly. Top each w ith a heavy meringue made w ith two egg whites, eight tablaspoonfuls o f sugar and one-fourth teaspoonful o f almond extract. Arrange w ith a pastry tuba, then sprinkle w ith powdered sugar and top w ith shredded almonds. Place in a alow oven to Ughtly brown. Neapolitan Squares. Cut the cake Into two-inch squares, spread h alf tha squares w ith apricot jam, currant Jelly or orange marmalade, cover with the squares and press together be tween boards u ntil firm ly Joined. Now spread the sides w ith Jelly beaten to a paste w ith a tow drops of w ater and dip each Into finely chopped coco nut. Ice the topa w ith a thick choco lata icing and in the canter place a halved maraaehino cherry, cut aide d ow a; add atanor and leaves o f citron or green icing. F ru it Paatrlea. ■ Uae the cake foun dation, cut into stripe, squares or rounds, put together w ith a custard cream of orange, lemon or Jelly. On top o f each place a halved pear or peach which haa been cooked until tranaparent in a heavy alrup, using one cupful of the Juice and three- fourths cupful o f sugar. W hile cool ing baste w ith this sirup as this wlU give a nice glass. Whan the fru it la arranged pipe a border o f whipped cream, sweetened and flavored, ail around the aides and top. ▲ ta rt sauce th a t w ill be well liked because it is unusual, Is prepared as follow s: Dlasolve a tablespoonful of pow dered mustard In one- h a lf cupful of fish stock, add tw o tablespoonfuls of w hite wine vinegar, or any vinegar w ill do, bring to a boil, add two lemon slices and boll a few minutes longer, add tw o eggs which have been beaten w ith a tea- spoonful of water. Season w ith salt and pepper, heat again but do not boll. Sauoe Mousseline.— This la another good fish sauce. B eat tw o eggs, add one cupful of thin cream, one table- spoonful of butter and pepper and salt to taste, s tir until It begins to thicken. When o f the proper con sistency, add a tablespoonful of lemon Juice and it is ready fo r the table. Flab a la Marslelles.— Chop into line The Sandman Story for Children By M A R Y G R AHAM BONNER [here is one thing extremely nice i t the snake fam ily,’’ said Mrs. gle Snake, “and th a t is wa don’t lys w ear the same elothea. lo w often we see the same crea- e who never seem to change their umee—dogs and eats. to w we have new auits quite n." iVe have to put up with hardships jrder to get It, though," aaid M r. :gle Snake. “I t doesn’t all come Murlly. Perhaps other creatures don’t ears nuch for something new as we do. iVe show bow much we care sheet hen we go to such a lot o f bother.” fo e see every spring, when the ke fam ilies awaken from their tar nape, they all change their title they are waiting for the skin to be grown upon them— hey have to w ait for their new Just as people who go to tailors iisemakirs have to w ait for their —they are quite blind, m, th a t Is what snakes pot ap In order to get new suits. Rer they have shed , they become blind and ter two a w hile th e ir new skins are he- ig perfect they can not see a t a lt Hey feel tb elr way about forked tongues which are t sharp and excellent e l skins have growing PAGE 3 THE HERMISTON 'HERALD Thursday, April 10, 1930 almost as fussy to have a salt lit as Is' a grown-up. Therefore they are w illing to w a it two weeks every spring." So the snakes talked. “H ow do yon think yon w ill Uke your new suit?" asked Mrs. W iggle “I can’t see how I w ill Uke It," said M r. Wiggle, “bat 1 feel as though 1 a great deal, and then they sleep. So they decided they would have a fam ily dinner as soon as they had their new shine. In the meantime they went crawling sround, feeling w ith their forked tongues, and hissing delightedly about their new skins which were growing so well, and o f the meal they bad had three months ago. And also o f the one they would have so soon now. They were getting np splendid appetitasi ( A IMS. W esters Newspaper Union.) bits a small sweet chile pepper and toss It about in a saucepan over tha fin w ith a cupful of olive oil or but ter. W hen hot add a cupful each of okra and stewed fresh or canned toma toes. Cook fifteen minutes and add a cupful o f fresh flab and h a lf a capful of salt fish— mackerel fo r example. Cover and cook fo r twenty minutes longer and serve w ith crispy crack ers. Mutton W ith Spinach.— Roast a small leg of mutton, season well with a b it o f garlic and plenty o f salt and pepper. Add a small quantity o f wa te r in the roasting pan. When h alf cooked remove the meat and skim the gravy o f a ll t a t Return the mutton to the pan, surround It with small, even sized potatoes and cook, basting the potatoes until tender and brown. Cook three pounds or less o f spinach, drain and pass through a slave. Re turn to the sauce pan and season w ith salt and pepper. Add a tablespoonful o f tha gravy from tha pan and sim mer u ntil serving time. Serve the spinach w ith tha potatoes, about tha meat, and serve w ith the gravy in a sauceboat ( A IMS. W estern Neerepeper Union.) B a ite d S ta te» D epertraeat et Asrriealtare.) * “I Am Sura I W ill Ufca M ina." would, and aa though It were going to bo all rig h t" - I am sure 1 w ill like mine," said Hrs. W iggle Snake. “Somehow I al ways do. I love a new skin an." "And we love oars,” said the others. “W e must have a good meal soon,“ said M m Wiggle. “I t to Just three we have had our For the m akes they T h e United States Department of Agriculture recommends some of the following ways o f using cold cooked rice: Cold rice, or rice reheated by steam ing, may be need aa a breakfast dish w ith soger and cream, with stewed fru its with baked or coddled apples. Ries rebeatad by steaming may ba served an a p latter surrounded w ith carrots and peas, or turned ever In browned batter o r other fat. Rice may he e r la sea with an a salad. I fo r thickening combined with toned w ith sa len, parsley, or into eronnet toe a little chopped sr celery T he kitchen table Is generally the correct height fo r the w orker I f she can place her hands flat on the top without stooping. • e e For good health In winter, chil dren’s knees should be well covered. This helps keep aa even body tem perature. s e e Fried fish has a particularly de licious flavor I f a tablespoonful of lemon Juice to added to the egg In which the fish la dipped. e e e Plenty of vegetables In the diet are better fo r the fam ily than tonics, for flagging appetites. T ry serving one vegetable dinner a week and at least one green vegetable a day. s e e Looeeflttlng underwear of knitted fabric to best tor children In w inter since it allows to r freedom of move ment and ventilation, yet keeps small bodies warm. T h e Last W ord Claire and a little friend had gone to the matinee a t tha picture show, and they stayed so long that Claire's mother waa Impelled to ask the rea son. “W all," said her daughter In all seriousness, “you see, we stayed tor tha no-veltyl" Not Reliable Currency “Praise undeserved,” said H l Ho, tha sage o f Chinatown, “brings Inse cure pleasure. I t to counterfeit money In the currency o f fame."— Washing ton Star. Broiled Rabbit Makes Tasty Dish Tender, 8weet-F leaked Demeetle Rabbit Broiled. Broiled chicken— why not broiled rabbit? Perhaps you have seen lately In your local market some of the do mestic o r hutch-raised rabbits that are being extensively produced from Went to Beet. Yon have wondered whether the fam ily would like thorn; the "gamy” flavor o f wild rabbit was not especially popular. W itho ut hesitation you can experi ment w ith some of these tender, sweet- fleshed domestic rabbits. T he meat can best be compared to that o f chick en. and It la cooked In all the ways chicken la cooked. Get a yonng rab- Ways of Using Leftover Rice (Trseamd kv «1» Some Timely Hints for the Housekeeper inakes a good staffing for tomatoes or baked fish, or to place between two eteaks o f fish for baking. T he tongher cuts of meat rosy be combined in stews w ith leftover rice. Rice may be recooked In m ilk, and a little batter o r other fat and angar added. Thia makes a nourishing dish for children or invalids. Rica scalloped w ith white aaaee In which chopped or grated cbeesa baa been melted, makes a substantial and appetising dish suitable for luncheon for sapper. W ater from cooked rice may be used in soups, for the liquid In scalloped dishes, or for starching sheer mate riel*. _ Stains Fi Remove fru it stains at once from linen by stretching the stained part over a bowl and pouring boiling w a ter ever the stain. bit to try, and broil i t Put it on the table without comment and some members o f the family w ill suppose they are eating chicken. These hutch- raised rabbits eat rolled cereals, a lfa l fa hay and leafy vegetables. A i » r e salt the meat la delicate in flavor and tender In texture. They may be eaten a t any time of the year. T he bureau of home economics of the United States Department o f Agri culture gives the following directions fo r broiling a rabbit: W ipe the rabbit w ith a clean dam> d oth, sprinkle It w ith salt, pepper a n i flour. Place whole, back down, on a rack In a flat baking pan. Place gen- eronk pieces of butter In the hollow places. Cook in a moderately hot oven (376 to 400 degress Fahrenheit) fo r 40 to 80 minutes, or until tender. T u rn the rabbit over, baste with pae drippings and place under the flam« o f the broiling oven to brown. Cut enfi serve the broiled rabbit on a hot plat te r and pour over It the drippings mixed with one tablespoonful of finely chopped parsley. How to Mend Summer Underwear When men's or boys’ summer under wear tears a t the armscye across tbs back, sewing the tear up means that you w ill have to do It a fte r every wearing. A better way la to cut stralgrt. acroes the beck o f the garment to the other armscye and Insert a piece of tbln muslin or dim ity about tw4 Inches wide, using a double seam Then hem the Inserted piece at the armscyee and your trouble la ended fo r that part of the garm en t . Vista Along the M idi Canal. (P rep ared by th e N ation al O eo rrep h le S ociety. W aeblB cton. D. C ) C R 0 8 8 southern France, where floods recently devastated a large area, Ua the L ate ra l and M idi canals, connecting the A t lantic and the Mediterranean. A unique sightseeing trip through this delightful country can be made along these waterways in a canoe. T he start is made at Bordeaux W ith its almost six miles of wharfage. It la among the few big ports which have troubled to beautify their w ater fronts. Its broad, quay-paralleling thoroughfare w ith here a tree-shaded promenade, there a public park, and yonder a towering p air of columns dedicated to Commerce and Naviga tion, illustrates for the benefit of many another slummy w ater front bow sea- freighting may bring beauty out of buslnesx From Bordeaux fo r 23 miles the Garonne river forms the waterway. The L ateral canal starts at Castets, and parallels the river to Toulonse. Though navigation hasn't usually much to do w ith hills and dales, that landsman's phrase aptly describes a canal trip . The 200-mlle waterway which stretches from near Bordeaux to the M editerranean— that Is, the con joined routes of the L ateral and the M idi canals— Is regulated by 118 locks. These give a 620-foot drop on either side o f Castelnaudary, the highest In termediate point. Thus, the canoe voyager goes “up h ill” to Castelnaudary, then “down dale” to the Medlterannean, averag ing 1 0 tt feet of ascent or descent each time he passes a lock. Beautiful Country. T h e Lateral canal leads through a smiling countryside of gently rippling bills and of close cultivation, w ith to bacco plantations and vineyards alter nating. Regiments of staked vines align themselves across the fields at the queerest of angles, a planting sys tem aimed at securing the maximum exposure of sunlight. H e re and there some picturesque village, Its Fifteenth-century houses dominated by a ruined donjon, m ir rors Itself In the Garonne. T he canal and Its river feeder paral lel each other fo r 120 miles, and It to but a short stroll whenever one wants a glimpse of the latter. T h e ir courses Intersect a t Agen. One sud denly finds himself cruising between two seemingly endless walls of ma sonry, and the scenery begins to drop out of s ig h t F irs t the trees, then the film hlHsldes, sink dlsquletlngly away into nether space. I t to the canal-car rying aqueduct, which floats barge traffic high In a ir across the wide val ley o f the Garonne. Prehistorlo fflelghberhood. From Agen nn interesting pilgrim age can be made to Les Eyzles’ grot toes where can be seen the habitations of Pleistocene man. I t was in the early sixties that Les Eyzlez’ grottoes yielded finds of flint and horn Imple ments, human skeletons, and hones of extinct animals. Subsequently these formed a basis for calculating the chronology of tbe Stone age. Between the rude representations of animals, scratched by prim itive rain on his cave's walls, and the art which caused Molssac's cloister columns to bloom w ith flowerlike beauty, lies all the mystery of the timeless miracle o f mental evolution. Ix>ng before one enters the Canal du M idi at Toulouse, one realizes how well named la France's “M idi." This is the French word for midday, in summer and autumn It Is a country of withering heat, shuttered houses, white roads, and dust-covered foliage, under a b rillian t, cloudless sky. Toulouse— alas for the betraying charm o f its nam e!— sprawls common place and disconsolate-looking, as If depleted by centuries of sunstroke. O f the medieval city that was the seat of a pow erful countshtp and the scene of religious wars, little remains hut St. Herein’a Romanesque pile, named for St. Saturninos, who was dragged behind the bull he had refused to sac rlflce on Jupiter's altar, to recall Tou louse's architectural past. Old Custom Retained. W ith one other exception what the visitor would expect of that high- sounding name Is discoverable only In histories. This exception Is the curious spec- tacle of forty citizen patrons receiving nine gold and silver flowers from La Daurade's high altar, then defiling through Toulouse to award these a ril Deed am aranths marigolds and other blossoms la a poetry contest, and final ly hymning a eulogy on the festival's A reputed founder, Dame Clemencs Isaure. Such la the M ay day feta o f the an cient Academia dea Jeux-Floraux W hile floral festivals o f varying kind« are held at Nice, Cahors, Lyons, C ette and in Normandy, C atlo n le and Rhen ish Prussia, It Is only the Tonlousian event which represents an unbroken tradition of six centuries’ span. A t Toulouse travelers by canal leave the Lateral canal and enter the much older Canal du M idi. Constructed in 1666-1881, this “canal o f two seas” rep resents the earliest step toward the present Atlantlc-to-the-Rhone line. Be yond that 20-mlle route extend the Rhone's northern canal connections whereby barges can travel inland from Bordeaux to various French channel porta. T ha most recently completed canal link In southern Franco has opened a Marselllea-to-Calato Una. Thia to 862 miles long, or considerably shorter than the sea route. The Canal du M idi Is not only aa Important commerce c a rrier; it la among the most beautiful o f French waterways. Im m ediately beyond Tou louse I t traverses a series of wood land vistas, a ceaseless interplay of lights, shadows and reflections, that change w ith each turn o f this endless ly twisting stream. T he M idi canal’s picturesque charao te r Is due to the magnificent trees which line its banks for more than 100 miles. H e re are venerable oak glades, there alleys o f plane trees, and yonder spear-straight pines or somber walls o f cypress. Often, In deed, ranks o f these different species parallel each oMier In a m ultiplied depth o f sylvan shelter. T he lovely curves and green wealth o f foliage are alike due to Its planners’ method o f mitigating, fo r the benefit o f barge traffic, the sweeping winds o f tbs region. Nothing less than the epithet “flab- ability” could convey a picture of the Midi's anglers, squatting In endless succession along the canal bank. T he approach of boats scarcely stirs them from their piscine dreams. Beyond Toulouse one has le ft Gas cony behind and Is well Into Langue doc. Gascony, Languedoc, Provence— names how redolent o f history and ro mance 1 From many remote blood strains and from constant trannpyrenean Infllltra- tlons has sprung up the M idi t y p e - dark-skinned, glowlng-eyed, often San- acenllke. Busy M arket-Day 8cenes. Castelnaudrsy tempts one ashore for that busiest of sights, a m arket town on market day. One of Its leafy squares Is reserved for vegetable sellers, a sec ond for poultry and game, and a third fo r horse dealing. Down one street come cartfuls of huge hampers con taining mixed fnmllles o f ducks and rahhlts. Down another come peasants bicycling Into town, with geese sitting sedately arow In trays attached to thd handlebars. T rade Is brisk, and by noon the world anil his w ife are walking home ward with squirming rabbits and cack ling chickens under their arms. As for the horse fnlrs In Rosa Bonheur’a native countryside, they are Just such animated sights as her tomons can* vases portray. Carcassonne, on the Midi canal, is two towns In one. T he Cite la com pletely dissociated from Carcnssone's Vllle Basse, or lower town. The fo r mer Is a steep hill. Its crest encircled with mighty walls, hardly less than a mile around, thronged with tall towers showing candle-snuffer tops— the epito me of high-perched, drawbridge-guard ed medievalism, profiled against fleecy clouds adrift In the blue. For 13 centuries It has stood thuq The Cite of Carcassonne. Beyond the fact that the Roman em pire gave self-government to Carcaso, as It was then called, and classed it as a "noble” or "elected" city, little of Carcassonne’s history emerges until the F ifth century. It was then that tbe Visigoths fortified this strategic point, which commands h alf a dozen Pyren ean passes, by erecting the Cite on the rains of Roman ramparts, utilizing their knowledge of Roman fortifica tions. For 1.660 years these tortlflcatlona have been accumulating the cobwebs of history. Here Bast met West and North met South, In the succession of foreign conquerors who came and went, now besieging the Cite and now modifying It Into w hat waa acclaimed by VIollet-le-Duc, Its chief restorer, as the most picturesque and moat nearly perfect example of a medieval fortress
