Newspaper Page Text
I de Chine for ^ !
Crepe Summer Wear
By JULIA BOTTOMLEY
One very smart two-piece frock for
summer is of beige and blue crepe <le
chine, the waist embroidered with gold
triangles. It is a Parts model and
an excellent representative of theever
popular ensemble family of women’s
wear.
The total values of the blues of this
season are of such a cast that they
suggest beige or gray for the comple¬
menting colors. Hence beige or gray
krimmer Is frequently seen to ad¬
vantage with a coat of bright blue.
A pleasing demonstration of this
color contrast may be obtained by the
selection of a frock of blue, a hat
of gray felt, gloves of gray, hose, bag,
umbrella of the same blue circled in
narrow stripes of gray, matching the
composition handle of gray. Instead
of gray, beige may be used ns effec¬
tively, and supply a contrast that may
be more suitable to some women.
The model shown in the picture is
one of the newest, having a sash tie
at the side, making a striking crushed
effect at the waistline. The ends of
the sash hang eVen with the bottom of
the skirt, which is In contrasting ma¬
terial and is plaited. A narrow band
of the blouse material Is stitched at
the extreme lower edge of the skirt.
A pointed neck and a scarf collar over
the right shoulder to the front give
a chic finish.
Although sports apparel lends the
mode for summer, It does not neces¬
sarily mean the severely tailored
models of past seasons, but chic sports
things featuring the dressmaker
touches which adds softness of line
and the ever delightful frills which
lend a pleasing air and enchantment.
The one, two and three-piece out¬
fits are equally smart. Flares, plaits,
yokes, scurfs and bows, gay colors and
prints, woolen, cotton and silk fab¬
rics all come In for favorable consid¬
eration In the general construction of
the sports models for the season. In
fact there are special costumes of the
sports family designed for almost
every occasion, and they are interest¬
ing, wearable and unique.
Feminine frocks that suggest grace¬
fulness and coolness are a favorite
afternoon type every summer, hut the
newest ones arriving from France are
entirely different from those of oilier
seasons. In the place of the familiar
dipping hemlines, and fluttering added
panels, the suggestion ol’ soft fem¬
inity is lent to the new models by cir¬
cular final cut, very simple in design and
cuful in effect. The circular cut
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TIPS FOR HOUSEKEEPERS §
An easy way to crush nuts is to use
a rolling pin on a board.
* * *
The thrifty shopper buys clothes
which will he suitable for more than
one season.
« * *
Choose a clear windy day to laun¬
der blankets and pillows so that they
will dry rapidly.
* * *
Green vegetables may lose their
color from over cooking or from acids
or because the kettle is covered.
• * *
Try to remove stains from clothes
with clear cold water, before washing
with soap. Soap sets many stains.
« * •
When weather does not permit out¬
side play, dress the child warmly and
let him play in a room with all the
windows open.
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In Broiling a Steak Sear Outside Well.
< Prepared by the United States Department
cf Agriculture.)
No definite time can he given for
cooking a steak, because of varying
thickness, degree of heat appiied, and
personal preference. A steak one and
one-half inches thick will probably re¬
quire 20 to 25 minutes, however, to
cook medium rare under the flame of
a gas oven. The most important point
about broiling a steak, according to
the bureau of home economics, is to
sear the outside well at a high temper¬
ature so as to retain all the juices,
and then to reduce the heat aud fin¬
ish cooking at lower temperature.
Select one of the tender steaks from
one and one-half to two inches thick.
Trim the steak of excess fat and wipe
it off with a damp cloth. A steak may
he broiled by direct heat or it may be
pan-broiled in a skillet. To broil by
direct heat, grease the rounds of a
rack, lay the steak on it, and place
over live coals, or under an electric
grill, or the flame of a gas.oven.
If a gas oven it used, have the steak
two or three inches below the flame.
may he successfully used in an insert¬ side flaring peplum, and also in
ed front panel, in cleverly arranged softly cascading wrap-around flare.
flounces, in a side flare to accent a ((c), 1929, Western Newspaper Union.)
THE SANDMAN STORY «*?
By MARY GRAHAM BONNER
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It was really warm weather. Win¬ I
dows were left open, doors were left
open.
People wore thin clothes. They went
out without coats, without warm
gloves, without big overshoes, with¬
out mufflers.
The fireplace was mado up but it
knew it would not he lighted. It might
stay tills way for days and days, even
wa|ks l#>w tuyi vtmkn. ri*ht It did not hpow,
f long u stay this way.
The paper and the kindlings were
neatly arranged, the big log was at
the back of the fireplace and the larg¬
er sticks of wood on top of the kin¬
dlings.
All one had to do was to light a
match and the lire would be started.
But no one would light the fire in
this warm weather. It was much too
warm for a lire.
And the fireplace stayed very quiet;
no crackling, no spouting, no slzzing,
no warmth and no whispering go¬
ing on.
So it was day after day.
And then along came a little cold
snap. The fireplace wondered if it
would now he left so still and stiff,
so cold and all alone.
It wondered If it would not be
lighted.
Put evening came and no one spoke
of the fire.
People put on light sweaters and
acted as though they were a little hit
cold, but they did not light the fire.
Then suddenly some one said:
“Why not have the fire? It’s chilly
.‘OIL SEEMAK E)
Rest results are usually obtained by
leaving the door open. Sear on one
side and then turn, being careful not
to pierce the brown crust. When both
sides are seared, reduce the heat, and
turn the steak occasionally until
cooked to the desired stage.
To pan-broil a steak, sear it on both
sides in a lightly greased, sizzling hot
skillet, then reduce the temperature
and cook to the desired stage, turning
the heat to insure even cooking. Do
not add water and do not cover. From
time to time pour off accumulated fat
so that the steak will not fry. A thick
steak after searing may be successfully
finished in a hot oven (450 degrees
Fahrenheit). . Slip a rack under the
steak in the skillet, and the meat will
cook evenly without being turned. This
is a convenient arrangement, for full
attention may then be given to other
last-minute preparations for the meal.
Place the steak, when done, on a
hot platter and Season with salt, pep¬
per and melted butter. Garnish with
| parsley and serve at once.
and It would he so cheerful to have
it.”
“But it’s really not the season for
a fire,” said another.
“That’s true,” said a third.
The fireplace was sad.
It thought it would not be lighted,
and it wapted to give warmth this
chilly weather and to make the peo¬
ple feel cozier.
Then still another person said;
“Well, even if it’s not the season
for if, it is cooler weather and it
would be so pleasant to have a fire.”
They all agreed to this, and then
some one struck a match and Hie fire
began.
How it crackled and danced and
sang.
How It spouted and spurted and
chuckled and chortled.
And how happy everyone was!
“There’s nothing like an open fire,”
they all agreed.
"It was a good thing we did light
it,” another said.
“Yes, when the weather is chilly It
is nice to have the fire—it takes the
Chill and dampness off everything and
the warmth is such a pleasant
warmth."
The fire in tlie fireplace heard these
pleasing remarks and danced cheerily
and gayiy.
The sparks began to play hide and
go seek with each other.
The blue fairies and the red fairies,
the gold fairies, the amber fairies, the
flame fairies and the green-blue fairies
alt came out and played with each
other in tlie lire.
Oh, it was so gay in the fireplace,
and the people were so pleased that
they had decided to light the fire.
But the fire in the fireplace was
particularly happy.
The waits between fires were so
long during the warm weather and
* 3 ? Food for Family °Cl) ft?
By NELLIE MAXWELL
Heaven is not reached at a single
bound;
But we build the ladder by which
we rise
From the lowly earth to the vault¬
ed skies.
And we mount to Us summit round
by round.
There is no more appetizing dish for
main dish than the good old-fash¬
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wipe with a damp cloth and add three
tablespoonfuls of dripping to a deep
iron pan. When hot add the meat
ami brown it on both sides. Sprinkle
with salt and pepper, using three ta¬
blespoonfuls of chopped celery leaves
and two cupfuls of boiling water.
Cover tightly and cook for two hours
very slowly. Now add six carrots, six
turnips, six potatoes, more salt and
pepper to season, cover and cook until
the vegetables are tender. Thicken
the gravy and pour over the meat.
For the gravy take three tablespoon¬
fuls each of flour and cold water, mix
CLEVELAND COURIER
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I -V.
V I Making ~
(Prepared by the United states Department
of Agriculture.)
The time to indulge a taste for an¬
gel food is of course in the spring
when the liens begin to lay generously.
Because a good many whites and no
yolks are used in making angel cake
or “food,” most thrifty housekeepers
make soft custard sauce from the
yolks and either serve this on fruit,
with the cake, or reserve it for an¬
other dessert. If one happens to be
having simmered fish for dinner a
good use for the yolks would be to
make Hollandaise sauce. This sauce
is also good with asparagus, which be¬
comes available just about when eggs
are abundant also. The bureau of
home economies gives these directions
for making angel food. laying consider¬
able emphasis on cooking it in a cool
oven.
Angel Food.
1 cup soft wheat % tap. salt
flour 1 tsp. flavoring:
1 cup ege whites (8 1 tsp. cream of
fairly large) tartar
1 to V& cups sugar
Although angel food is one of the
sponge cakes, ns differentiated from
cakes containing butter, it is mixed
in a slightly different way than plain.
sponge cake. The sugar, flour, and
half the salt are sifted together sev¬
eral times. The egg whites are beaten
with the other half of the salt until
they are frothy; then the cream of
tartar is added and they are beaten
until stiff. The dry Ingredients are
then folded carefully into the beaten
egg whites, aud when the mixture is
partly blended the flavoring is added.
Only the folding motion should be
used in mixing, for stirring tends to
release the air depending on for leav¬
ening. A smooth tube pan is best for
baking angel food, and a fairly large
cake will require about an hour in
the fireplace felt rather dull at such
times, so it was very glad of this lit¬
tle change and merriment.
And the people stayed up late that
evening and talked and told stories
before the fire, and as they told sto
Crackled and Danced and Sang.
the fire sang the cheeriest of lit¬
sizzy songs.
Did you ever hear a sizzy song?
Maybe you will say that you
But next time you have a fire in the
wait until the brightness of
first part is over when the fire¬
just settles down into being a
cozy fire, and then you will hear
singing of the sizzy songs.
They are the particular songs of the
t1929. Western Newspaper Union.)
Blindfold Test
Of all the people sampling two ice
according to a display by the
States Department of Agricul¬
sit the national dairy show at
04.9 per cent preferred the
made with dry skim milk.
smooth, add one-half-cupful of
salt, celery salt and pepper to
Pour iuto the gravy left in
pan and cook, stirring constantly
thick.
Fresh Fish Chowder.—Into a deep
place three or four thick slices
salt pork cut into quarter-inch dice,
and try out all the fat. Into
fat put three or four sliced
six sliced potatoes and cover
boiling water; let cook a few
then add fresh, uncooked fish
has been well boned, if possi¬
and finish cooking until both fish
vegetables are done. Cut the fish
small pieces so that it will not
long cooking. Season well with
and pepper and add a quart of
rich milk, cream and all. When
place one or two milk crackers
have been scalded to soften)
the soup dish and serve with the
This is a most appetizing
made with salt codfish—just soak
codfish and add it broken into
to the hot stew, then add the milk.
Prune Nut Pie.—Prepare a baked
shell and fill with the follow¬
Mix five tablespoonfuls of flour
one-half cupful of sugar and one
teaspoonful of salt. Add one
each of milk and prune juice,
egg yolks and cook over a slow
ioned pot roast
when cooked until
brown and tender
and served with
vegetables added
to it.
Pot Roast.—Take
four pounds of
beef from the
chuck or rump,
Champion
holds
World's Records
in every
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Self-Deception
“The world is fairly honest,” said
Hi Ho. the sage <>f Chinatown, “and
egotism Is what we have most to fear.
No other deceives us so much as we
deceive ourselves ” — Washington Star.
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>: >: ♦:>: >: >; :*■ -♦
Angel Food >; |
Preparing Eggs for Angel Food.
an oven at a temperature of 325 de¬
grees F. It may he tested in the same
way as any other cake, with a clean
toothpick, straw, or fine knitting
needle.
ooooooooooooo-ooo-ooo-ooooooo
o Preserve Combination $
o Has Delicious Flavor o
o o
0000000000000-0000000000000
One of the best combination pre¬
serves is made from strawberries
with fresh pineapple. It is easy to
make and has a fine and unusual
flavor. Directions for making P are
given by the bureau of home econom¬
ics
large fresh pine¬ 2 quarts straw
apple berries
Sugar
Remove the skin and “eyes” from
the pineapple and cut it into oblong
pieces, and then into inch cubes. Dis¬
card the core. Measure or weigh the
pineapple, add equal measure or
weight of sugar, put the mixture into
a large pan over low heat, stir until
the sugar is melted, bring to a brisk
boil, and cook for TO minutes stirring
constantly. Divide the smaller ber¬
ries from the larger ones aud to each
lot add three-quarters of their meas¬
ure or weight of sugar. Add the small
berries and sugar to the cooked pine¬
apple and cook for 10 minutes; then
put in the larger berries and sugar.
Cook this whole mixture for 30 to 35
minutes or until the Jelly test is
reached. Allow the jam to stand
overnight in the saucepan in which
cooked. In the morning reheat to
the boiling point and pour into steril¬
ized glasses. When cold cover the
tops with paraffin, seal, label, and
store In a cool, dry place.
THE MOCK TURKEY DUES! !
Equal weight of fresh pork and beef.
brown in covered roaster. Make
dry dressing of onion, boiled potato,
bread, chopped together with
knife (not run through
meat grinder). Place dressing
pan about the meat one hour
serving. Have mashed Irish
baked sweet potatoes or
squash, baked apples, cab¬
salad, cranberry sauce. Scald
drain, add one cupful of
to two of berries. Cover with
water, cook rapidly five min¬
without stirring.
Health Hint
Even occasional pains in the joints
he investigated, especially in
past middle life. The condi¬
of the teeth are important fae
in tins regard, and the function
the kidneys should also be looked
fire until thick and creamy. Add one
teaspoonful of lemon extract, two
thirds cupful cooked prunes, chopped,
and one-third of a cupful of broken
nut meats. Beat for a minute, then
fold in the stiffly beaten whites of the
eggs, pour into the shell, cool and
chill. Whipped cream may be used if
desired.
Corn Bread or Johnny Cake.—Beat
one egg, add one cupful of sour milk,
one-half teaspoonful of salt, one cup¬
ful each of yellow corn meal and
wheat flour and one tablespoonful of
soda. Mix the dry ingredients and
stir into the liquid. Add two table¬
spoonfuls of melted shortening and
pour into a hot greased pan and bake
twenty-five minutes.
Fruit Omelet.—Beat one egg, adding
the grated rind of part of an orange,
one teaspoonful of juice, a few grains
of salt. Peel one orange, removing
all the white membrane and cut into
very thin slices. Sprinkle with a tea¬
spoonful of powdered sugar. .Melt
two teaspoonfuls of butter in a hot
omelet pan, add the egg mixture, cool;
over low heat, shaking the pan. Roll
and fold and sprinkle another tea¬
spoonful of sugar over the omelet.
Serve with the sliced oranges around
the omelet.
<©. 1929. Western Newspaper Union.)
