Daily capital journal. (Salem, Or.) 1903-1919, November 21, 1914, Home and Farm Magazine Section, Page 13, Image 27

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    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.