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About Daily capital journal. (Salem, Or.) 1903-1919 | View Entire Issue (Nov. 21, 1914)
33 In the Home Fashions - Household Hints -- Recipes Recipes Household Hints Fashion Talks By May Manton HOME AND FAEM MAGAZINE SECTION ,1 Tho Editor will be, pleased 8 to recoivo mid publish favor- 4 lto recipes. HOW TO COOK apples. A FASHIONABLE EVENING GOWN, Green Applo Honey. PLACE cider made from half grown apples, windfall?, on the buck of the stove and lot sim mer gently until It la reduced to one-quarter the original bulk. Strain and add an equal bulk of sugar; heat until the Bugnr la dis solved. It will keep indefinitely In a cool place and is very useful, either as a sauce for puddings or to add flavor to otherwise insipid tast ing fruits. Applo Icing. One cup of sugar, one-third cup of water, one salt spoon of cream of tartar; heat gradually and boil without stirriug until the syrup will thread when dropped from a fork. Tour slowly over the woll beaten while of one egg, heating constantly and continue until thick enough to spread. Add two tablespoons of grated apple, beat aud spread on the cake. Apple Jonathan. Teel and slice very thin four large or five small Greening apples; place in deep pudding dish or baking dish with two taplespoonfuls of cold-water. Make batter of one-third cup ful of butter, one large cupful of granulated Bugur, two eggs beaten ' thoroughly, two large cupfuls of flour, with four teaspoons good bak ing powder and one teaspoonful salt sifted together, stirring well; then add flour. Mend the whole for five minutes, then pour over tho apples; let stand five nilnuteB before plac ing in oven; bake 30 minutes. Jellied Apples with Almond. Tare, core and quarter Golden Tippins; stew until soft and beat smooth. Make syrup by boiling a pound and a half of sugar and a pint of wator for cvory two pounds of apples. Put tho applo pulp and tho juice of three lemons into the syrup and boll gently until stiff enough to drop heavily from the spoon, Tour into a wet mould and when cold turn onto a serving dlHh. Stick blanched almonds Into ' the Jolly and surround with whipped cream. Applo Maceilolne. Cut a thick slice off tho stem end of red apples, coro and remove the pulp with a potato ball cutter. Cook one-half cup of BUgar with one cup of wator. Add clean rose geranium leaves and apple balls; cook until the balls aro tender. When the syrup Is cold, add the julco of one lemon and a couplo of peaches sliced Into small pieces. Fill the applo shells with the mixture and serve very cold as a first courso at a luncheon. . Apple Loaf. reserve enough bread dough to make Bmall loaf. Work thor oughly Into it one tablespoon of but ter, one-third cup of sugar, one quarter of a teaspoon of cinnamon nd two well-beaten eggs. Add flour to make soft dough, knead lightly and lot rlso. Divide Into throe equal parts and roll each part to fit the pan. Lay ono piece In a buttered pan, spread over it n Inch layer of sour apples chopped fine. Pour ever the apples a tablespoon of molted butter; cover with tho sec ond piece of dough and continue an before; brush tho top with milk and lot rise until very light. Steam for one hour, then placo In a hot ren to brown lightly. Serve In slices with sugar and cream. Apples In nlaplo Frnip. Cnt eight apples In halves and re wove the cores with a teaspoon, put into a baking dloh with one cup of maple syrup and one and one-half ' enps of water and two tablespoons of butter. Bake until the syrup Is thick and serve with whipped cream. THE evening gown that is made with skirt of Batin and bodice of lace is ex ceedingly smart. This one gives tho drooping effect over the shoul ders and the breadth over the hips that' make two of the most important features of tho season. In this case, the skirt is mado of charmcuse satin in a real golden yellow while the bodice is made of cream colored lace, but one can uti lize such a dealgn ns this one In many dif ferent ways. In place of the 'lace could be used chiffon or net or any thin material of the sort and some of the newest and hand somest gowns are made of charmeuse, crepe or taffeta with the bodice portion of flowered chiffon, the design reproducing the color of the skirt in some one detail at leant. Again the skirt can be nuide without the train and the guluipo portion of (he blouse made with high neck, so converting the gown into one suited to afternoon occasions. Treated in this way, It would be pretty made with skirt of char mouse or taffeta, the draped portion of the blouse of flowered crepe or chiffon and the guimpo of plain not. For the all-white gown, chanueuso or taffeta could be used for tho nklrt, lace or net for the bodice with tho girdle of s o m a really brilliant culored silk to give . the nolo of color that is all-Important Just now. The skirt is in u de in two pieces only wlih the edges ovcrlupped at front and back. For the medium size the blouse will require 1 M yards of material 36 Inches wide with 2 'A yards of all-over lace 18 Inches wide for tho drapery, 1 ',4 yards of lnee 6 Inches wide for tho pepl'im, of Mr m ' -Am. 111 1 i Design by May Manton. 8057 Fancy IIIuiim', :H to I t Hunt. 8073 Two-I'lcco Draped Skirt, ii'i to !IO WuiM- a yard 18 for tho chemisette portion; tho skirt i yards 30 or 41 inches wide. Tho May Mnntnn pattern of tho blouse R057 is cut in sizes from 34 to 44 Inches bust measure; of the Kklrt 8073 from 22 to 30 waist. They will be mailed to any address by the Fashion Department of this papur, on receipt of 10 cents for each. Efficiency in the Farm Kitchen $$$$$' J. 4 fc 9 Improvement In (lit arrancemont 4 of 0)0 farm kitchen Witt rainlt In 4 9 aarlng tha energiM of ftomo 9,000, $ 000 people and make, their work leil -heaTjr mil moro enjoyable, accord- 4 In lo fanners' Bnllrlln No, SOT, lamieti by the U. 8, Department of $ 4 Agrleultnra, Iho ftrat of a aortal of o artlelna troatlng of taa oonUnli of t thla bulletin fullowa, 4 ,$$ TI1I3 bulletin, entitled "The Farm Kitchen as a Workshop," dls cussob not merely the proper loca tion of the kitchen with reference to other pnrts of the house, but gives do talls as to the boat method of treating Its floors and walls, and gives well tosted floor plans for the step-saving arrangement of the sink, stove, table, and other kitchen utilities. The author of the bulletin, In her introduction, states that a small, compact kitchen saves many steps and much useless lnbor In the prep aration of food. This, however, ia in homes where the kitchen is mere ly a workshop, and not used also as a general purpose room whore meals aro sorved and where the family gathers to enjoy the warmth of tho stove. Even where a largo kitchen is needed for such purposes, how ever, a logical arrangement of Its various features wtlh relation to each other will enable the houso wifo to do hor work much more efficiently. Whether the chief exposure of the kitchen shall be north, east, south, or west, Is a mattor gov erned by Individual preference and local conditions. A kitchen which rocelves the morning light Is usu ally desirable. Effort should be The Editor will be pleased to receive and publish bints ? of Jjitei-est to our readers. Tho Old limcaii. Many housekeepers have stowed away an old-fashioned bureau. This is what I did with mine. I ud- . screwed the cumbersome top and had the bureau moved to my sew- lngroom. The large lower drawer I used in place of a scrapbag and to hold new material. All pieces of mete rial left over I roll up and tie, placing them In this drawer. Wben I am looking for them it is not nec essary to turn out the whole collec tion. I see It as soon as I open the drawer. The other large drawer I keep for unfinished work. When I am sowing I. place the work In here out of tis way. Ironing-day the things needing a Btltch are Iaiil in here so that when I can Bnateh a moment everything Is in readiness. Tho two small drawers hold scissors, thread, button-boxes tape, and all sewing utensllr. A large cushion on the top of the bureau and a pin tray, complete the outfit. Contributor. Taper PaUm. As is well known, a paper pat tern for a dress consists of many pieces: the waist pattern proper, the pieces for the sleeves, the gir dle, tho skirt portions, etc. It fre quently happens that only certain of these pieces are used; when a sleeve Is to be made over or a waist Is to be made. It Is therefore plain that much time Is wasted in hunt ing over the many pieces of the pat torn to find the particular piece de sired. Accordingly whenever I buy a paper pattern I separate the vari ous pieces, etc., fold them carefully and slip them in long envelopes. I label these envelopes properly and tie them together, and when I want a certain piece of the pattorn it ia but the work of a moment to get it. Contributor. For Tired Feet. In cao any one has sore feet, and has no loose shoes at hand, tako a pair of Bocks and fold to) to toe, turn right Bide out onto the Toot double. You then have an eaay pair of moccasins at little expense, made, however, to secure light from two directions and cross ventilation. For this purpose, the kitchen isnould be located either In a corner of lb houne or In a narrow part where there can be windows on opposlt sides. It Is well, also, to locate tho) 'kitchen bo that clouds of dust may not bo blown In from the road, and It is of even greater importance that the kllchon be no located with refer ence to barns and other outbuildings thnt the prevailing winds will not bring unpleasnnt odorB or flics from them. In many farm bouses a very large kitchen is provided, because it must handle tho unusual cooking for harvest hands. The writer polnta out that it will be better to provide a temporary shed or a kitchen o tho porch, with oil Btoves or othef cooking devices, to handle this un usual rush and thus allow the house keeper 1 to have n smaller kitchen during tlio rest of the year. The sUo of the kitchen, unions a large pantry or a storeroom Is pro vided, lM alto governed somewhat by the amount of supplies which must be stored. In tho case of a farm distant from town, supplies necosBarlly must bo bought In bulk and need sufficient Itorago space. In such cases, It is sometimes wis to provide an extra pantry or stor age room. In arranging the pantry, however, especially if It be between the kitchen and dining room, care should bo used not to make It toe largo, as a long passageway bo twovn these two rooms adda neces sarily to the labor of the wouiaa.
