Albany Democrat-Herald from Albany, Oregon on March 28, 1936 · 14
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Albany Democrat-Herald from Albany, Oregon · 14

Albany, Oregon
Issue Date:
Saturday, March 28, 1936
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Fashion Tips Piece cP Resistance For Easter mmmmm 1 1 mewii 1 iuji 11 v 1 j lyiiiinieni --7 - ? - - 1 s Old Favorites in New Trappings Make Easter Food Parades Gay Events Not Just a Day, But a Saason, Is This Joyous Time .When All Nature Helps Provide Colorful Touches I By VIRGINIA ROSS Horn Economic Editor INTERNATIONAL AUTHORITY ON WOMEN'S ATTIRE . . . means of expressing her environment and viewpoint. To the young woman as well as the matron, clothes are by way of being an autobiography. Each can express her Intimate self in a very real sense. The older woman, through distinction In evening attire, speaks of a wealth of past experience fully lived and of a controlled present The younger woman employing the same medium, dress, will ex- ALONG about this time of year I alwayi have an In turn yearning to to home. We 1V V made more or f ; wasn't Just an V occasion to dressupinnew I " ' 1 some bard cooked eggs, put It In a casserole under a counterpane of biscuit dough and bake It And you have something as near a chicken pie as you'll ever get without having seen the two-legged creature herself walk into it And there's rabbit It's good just the same way, usually served without the crust Or you may ' like to stuff It aa for chicken, leaving It whole, and roasting it Preceded by Duchess chicken soup with Royal custard cubes, and accompanied by tiny new carrots, buttered and sprinkled with parsley, new peas in poUto ntsts, little corn muffins, hearts of lettuce salad with ravlgote dressing, well there's ft dinner that's different ABOUT DESSERTS '10 Good to look at a moat Important Item and even better to eat (THE most Important I tarn!), le this roast bresat of veal with raisin stuffing, whloh Virginia Rose telle you about thli week. frock and bat and parade, but' a day planned lust like Thanksgiving uid Christmas, And there was lie same thrill of expectancy built around the visit of the Cooks' Kitchen Tours Conducted' by : Virginia Ross GUIDE of the STARS By LAURIE PRATT SUNDAY The planetary conditions for this whole week show the world In a violent and disruptive mood. Important ventures are not favored during this period. Tou must guard both your speech and your actions. Monday Today la full-moon day, which favors publicity. Social affaire and co-operative work are much to the fore. Tuesday Domestic and social obligations are at cross-purposes. The day la fair for ordinary work, but the evening is marked with unexpected obstacles and anUg-onlsma Wednesday Late afternoon and evening are favorable for inspirational and creative work, music, affairs Involving secrecy, and contacU with authorities or elders. Thursday Think twice before signing contracts or sUrtlng on an Important trip today. Delays ,are indicated. Work requiring initiative and great activity la favored. Friday You feel the need of a change today Uke a trip or Investigate some new line of thought. Your mind Is capable of thorough concentration on new . ideas. Saturday One of those days when things don't go to suit you. Stick to routine and avoid worrying, as you are not apt 'to see matters in their true light today. CHILDREN'S PROSPECTS CHILDREN born this week have the following life prospects, according to Astrology: Sunday A sociable child with much charm and amiability. Fond of taking a chance, to make life more interesting. Work with flowers or luxuries is favored. - Monday A child who will experience no difficulty In coming to public notice. Partnerships are important and favorable. A legal career la indicated. Tuesday A child born in the daytime will be fitted for public and co-operative work. A child born after dusk will elect a vocation of a difficult and somewhat dangerous nature, probably elec DURING the course of thee hlnU on attire, Mischa has pointed out many of the various problems which confront the woman desiring to be properly dressed. The entire realm of women's attire Is composed of small and oftentimes seemingly unimportant phases, but each of these, when, considered In the proper light, plays a tremendous part In making or marring the appearance of the woman concerned. - The ensemble is, at all times, the most Important factor of the woman's dress. The very use of the word "ensemble" conveys at once the key-noU. In IU meaning coherence, unity, oneness is expressed the whole Idea and purpose of dress. The cornerstone of the entire problem of correct attire lies In the fact that it is the general impression which. In a final analy-sls, counts the most VERSATILE MEDIUM At the same time the ensemble Is creating on -centralized impression, it still remains a very versatile medium. Especially in the hands of a woman who is thoughtful In the matters of dress. She realizes that by a change In accessories and simple details she has at her command an outfit which can be at home for any occasion. - The value and importance of the utility ensemble cannot be too heavily stressed. Attire for the evening is, in one way, the expression of fantasy. The cares, small or Urge, of the day are thrust aside and the woman steps forth in dazzling beauty, keenly alive to the spirit of the occasion, which borders upon unreality or make-believe. It is a rare opportunity for women to express their personal individuality in iU more extreme form. Since in formal attire brilliancy and extreme lines are an important factor. EXPRESSES 8ELF The more mature woman's expression is one of poise and dignity, but at the same time the matron finds In her dress the And do aave room for dessert Ice cream bunniea. Two scoops of ice cream on ft small round sugar cookie, or a slice of sponge cake. Make ears of white paper colored with ft red crayon In the center. Eyes of red grapes or maraschino cherries, the nose ft clove, the whiskers cocoanut. . Of course you'll want your The woman who adores fluffi-ness and ruffles will delight In this cocktail gown, possessing ruffly softness around the neck and pleating at the edge of the sleeves. The removable bolero jacket, detailed In design, Is the peak of fashion this coming season. press a full present and a vivid," expectant future. Both types, youthful or mature, will recognize the Importance of wearing their clothes with poise and sUte-liness. Clothes, well and charmingly worn, do become autob'ogrjphi-cal in character. They take the places of mirrors of contemporary life; in much the same manner that a woman's own ideas express through her dress, so do the ideas of the group express themselves through the accepted mode of the people as a whole. I LIKE to call Seven Minute Frosting "Fool. proof Frosting.". It's easily made. Ideal for spreading, and can be used with almost any cake. The recipe makes enough frosting for two flinch layers or an 8 by 8 by 2 luch cake, or about 2 dozen cup cakes. Use granulated sugar in every recipe that calls for just "sugar." It makes no difference whether it's beet or cane sugar, but it should be free from lumps. If it's lumpy, sift it before using. Maraschino frosting is awfully good with Ribbon cake. It'a a seven minute frosting with 4 tablespoons of maraschino cherry juice substituted for 4 of the 5 tablespoons of water in the recipe. After the frosting la cooked and you Uke it off the fire, add a teaspoon of lemon juice and fold in 20 maraschino cherries, cut in small pieces. Measure your shortening carefully, especially for cakes. Too little shortening makes coarse-textured cake with a tough crust; too much is one of the common reasons for heavy, greasy cake with a tendency to crumble or fall. Have you served baked apples stuffed with sausages for a main dish? Or scalloped sweet potatoes and apples In place of potatoes? Or, as an accompaniment for roast pork, apple slices that have been flavored and colored by stewing them with red cinnamon candies ? Do try Jam Tea Biscuits soon! Make regular baking powder biscuits then after they're cut out and on th? baking aheet, make a deep depression In the top of each biscuit and nil with your favorite jam. Bake th?m 8 to 10 minutes In a hot oven (4."i0 degrees F.). To toast cocoanut. spread it in a thin layer in a pan, then place und?r the broiler or in a hot oven and toast until the cocoanut Is golden brown. Stir it frequently ant' be careful that it ' doesn't burn. POOR, abused spinach need not always travel with chopped hard-cooked egg. A nest made by shaping a hollow In a mound of that vegeUble chopped and filled with tiny cheese eggs, has been known to cause even father to eat his spinach while a tiny car rot shape of cheese with a sprig of parsley for the top is different again. A new time and money saver la called "Bake your cereal." Add the cereal to boiling salted water in the usual way. When It reaches boiling point add a tablespoon of butter and pour the cereal into a casserole. Clasp on the cover and let it cook, along with the roast while dinner is being prepared. It will be ready to re-heat in the morning, and such a flavor! The newest wrinkle in canapea is making them with a basis of crisp, home-made pastry a marvelous way to use up the remnants from pie. Just put the pastry trimmings together, one on top of the other, rather than forming them Into a ball. Roll out, cut in rounds, put on a pan, prick with a fork, bake and spread while hot with your favorite canape covering. Let cheese do the coaxing In , getting spring vegetables down the youngsters. Serve asparagus ' with a cheese sauce. Spinach as a souffle with cheese added. Green salads with cheese garnishes, such as cheese' balls, cheese-stuffed celery, cheese sticks, cheese biscuits. If your meringue gets watery, you've probably not beaten It enough, or you've added the sugar too quickly, or baked It in too hot an oven. Keep on beating after all the sugar is added until the meringue stands up In sharp little points. Be sure, too, to push . the meringue into each crinkle of thP pie ah Ml. so It won t shrink away as it bakes. For a glaze on the top of two-crust pies, brush the upper crust with milk or beaten egg ' white before the pie Is baked. Five Star Dish Of The Week trical work. Wednesday A quiet, secretive child with a deep emotional nature. A scientific or research career is indicated. Gain through elders, and through Government officials. Thursday A courageous and active nature. Ability to succeed in large projects of a public na-' ture. Journeys across water favorably affect the course of the life. Friday A philosophic and outspoken mind. Many travels are shown, and gain through foreigners. University or religious work would make the greatest appeal. Saturday An independent nature requiring much freedom, A literary career la about the only " satisfactory channel for this restless, Inquiring temperament. HOT CROSS BUNS SCALD 1 cup milk. While hot, add S Ublespoona each of sugar and shortening. Cool to lukewarm, and add 1 cake of compressed yeast. Sift together 2 cups of sifted all-purpose flour, H teaspoon salt, 1 teaspoon cinnamon. Add to the first mixture along with 1 egg, cup chopped raisins, grated rind of 1 lemon. Cover and let stand in a warm place for about an hour. Then add enough more flour (about 4 cup) to make a soft dough. Work smooth, place in a greased bowl large enough to allow rising. Grease the top of the dough. Cover and let rise 1 4 hours. Turn out on floured board, knead slightly, then cut the dough in 12 pieces, and shape into buns. Place on a well-greased cookie sheet, about an inch apart, greasing well the top of each one. With a sharp knife, cut a cross on the top of each. Cover with an oiled paper and allow to rise double in bulk, about hour. If desired, brush with a mixture of slightly beaten egg yolk to which a bit of water or milk has been added. Bake In a quick oven, 450 degrees, for about 20 minutes. (Clip this and paste on a 3-by-5-inch card for your collection of recipes, or in your scrap book.) Prepare These Recipes To Add Zest To Tour Table Virginia Roe M upon tt coming of the good Saint Nick. The nest of gay eggs was always there, just where we hadn't thought of finding It And there was dinner at home, with flourishes galore! ' So I suppose that's the reason ' I've always been inclined toward making of Easter more than Juat a lovely day, too soon gone. Good Friday, with homemade Hot Cross buns; Saturday, dressing up eggs In colorful coats. Making favors for the Easter Uble. Scurrying about getting things ready for the Easter dinner. On the day itself. Easter breakfast, an occasion not to be forgotten. And I've always made It the meal of the day, with the dinner more of an Informal type, often buffet and toward the end of the day. Easter Monday luncheon la fun. Using the same sort of decorations and food, you share your Easter with friends. It may be a late breakfast or luncheon, with cards afterward. ROAST CHICKEN But since dinner la the big occasion for most people, let's take a look at what the well-dressed Easter Uble la wearing this year. A perennial favorite la the Easter chicken dinner, built around roast young hen with parsley-celery stuffing, gravy with aUced hard-cooked eggs, new peas la carrot or turnip cups, apricot marmalade, hot rolls, bread and butter pickles for the main course. Tbia you may like to preface with a bird's nest salad, merely lime gelatin, molded In Individual ring molds, turned out on shredded lettuce or chicory, the center being filled with four or five eggs made from assorted cheese. Served with mayonnaise. It ties right in with the Uble decorations, if you've used as a centerpiece a neat of gaily colored eggs. This Is made by cutting green waxed paper In strips Have Mother Bunny or Mother Hen clone by. with some fuzzy little yellow chickens about the table, and of course, tiny basketa of tiny eggs at each place. For place canta. It's fun to nave egg faces, made from egg ahella. . For dessert of course you'll liuve F-aater egg surprise; sponge enke cut In squares, a spoonful of allghtly sweetened whipped cream on top of each. In the center of each drop a canned apricot half, rounded aide up. HAM OR LAMB If you favor ham, take off IU wtntery note by tying It up with the vegetable! of the season. Creamed new potatoes and peas, asparagus, - hot or cold, served along with tiny corn muffins, strawberry pineapple conserve, and piccalilli. I like to start the meal with a Jellied soup. Perhaps tomato-chicken consomme. Serve it hot If you like. An.i cheee straws. And to end the msaJ. I can think of nothing bettw than a arhaum torte or Individual meringues, with strawberries and whipped cream, or tiny strawberry shortcakes. Must people think of lamb, leg of lamb of course, and up goes the price, while good old shoulder of lamb and the breast languish away until the Eaator promenade is but a memory! I, for one, am all for choosing the ahoulder. It's seen no more springs and, to my way of thinking, la sweeter and juicier. I like it boned and rolled.- or made up with a good stulting of bread crumbs, pineapple and crisply fried bacon. This is good with browned potatoes, asparagus souffle, mint Jelly of course, hot rolla. a sweet pickle relish, with ! chicken conaomme, hot or Jellied. to start the meal and perhaps a ; froien pudding to end It. Veal's good. Dress up the scorned breast of veal by rolling a raisin stuffing Into it. Or boil it, cut In pieces, combine It with well-. scrubbed new potatoes,' whole young carrots, a handful of peas, AGE six-e . " ' ' ' ' ' table decorations to tie lnLSo why not have a rabbit "hole" with a fuzzy rabbit peeping out of It (Use an opened tomato can for the opening, build up a mound out of crumpled paper. Cover with moss and tiny flowers. If you've the patience to make them, have gingerbread bunnies as place card favors. Use a recipe for gingerbread men and ft cardboard rabbit pattern you can find in the stores or from your young son in kindergarten, giving them gay skirts and coaU of frosting. Oh, there's no end to the possibilities when it comes to planning the Easter dinner. Perhaps you too will be making of Easter ft season. . . . And It doesn't matter, you know, just what you choose, regal crown roast of lamb or the lowly little rabbit. It'a the little touches you add that count, the things that small bov nd little girls grown tall and sophisticated remember with a tug of their heart strings and a longing to go home for Easter! This glorified veal roust will add a touch of elegance to the moat commonplace menu for Kaster. And it'a goojl the year around; ROAST BREAST OF VEAL WITH RAISIN STUFFING 4 pounds breoaf of real Bait and pepper, fat Stuffing: Ht cup sited all-purpotc flour teaspoon salt 3 teaspoons baking powder 'i teaspoon soda l'j tablespoons granulated sugar 1 1 cwp mllfr -1 egg, welt beaten ' and cup seedless raisins i mo finely cut onion cup chopped mushrooms (fresh or canned) Salt and pepper to taste 'i cup broth or butter and water Have butcher bone veal. Rub inside and out with aalt and pepper. Sift flour with salt, soda and baking powder, add sugar, corn-meal, and mix. Then add beaten egg and milk and mix well. Fry-on oiled griddle as for griddle cakes. When all are fried, break. Into small pieces. Klnse raisins in hot water and drain. Fry onions and mushrooms in small quantity of fat until onions are wilted but not brown. Combine prepared cakes, raisin onions and mushrooms, salt, pepper and broth, and blend thoroughly. Lay veal out flat, spread stuffing on boned aide and roll up aa for Jelly roll. Sew up or hold firmly together with skewers More stuffing may be Inserted In the ends after meat is rolled and sewed. Rub outside with fat and place in an uncovered pan with shallow sidee. Bake un- covered In a moderately low oven, 3"0 degreea, about 3 hours or until meat la tender. SPRING IS HERE FURNITURE and draperiee need some sort of rejuvenation as aprlng comes along. Drapes may 'Mischa Fashions HAM MOUSSE 4 tablespoon gelatin I tablespoons cold water I tablespoons butter t tablespoons flour teaspoon salt Few grains of pepper Dash of paprika 4 teaspoon onion juice I cup milk eups ground ham 4 cup celery, cut into smalt pieces 1 pimento, cut fine li cup cream, whipped Soak gelatin In cold water for 5 minutes, then dissolve over hot water. Melt butter, add flour, salt, pepper, paprika and onion juice.' Add milk gradually, bring to boil, ' stirring constantly. Remove from stove, add dissolved gelatin, stirring well Fold In ham, celery and pimento. When mixture begins to thicken, , fold in the whipped cream. Turn into mold and chill. JELLIED CHICKEN SALAD I tablespoon gelatin 4 rap cold chicken stock or water i nip boiling stock t tal '.espoon lemon juice i cup mayonnaise J'j cups diced cold, cooked chicken 'i cup diced celery 'i eup kr4 stuped olitvs t cup .oh redded almond t tenspnnn mimed parsley 9nlt and pepper to tnste Soak gelatin in-cold stock or water for 5 minutes. Add boiling stock and stir until dissolved. When mixture begins to thicken, fold in mayonnaise. Combine chicken, celery, olives, almonds, parsley, salt and pepper and fold into gelatin mixture. Pour Into wet mold and chill until firm. Serve on bed of lettuce garnished with mayonnaise. RHUBARB BETTY 'S cups breadcrumbs 4 fablespooM butter 4 dtps rooked rhubarb, drained 6 tablespoons light brown sugar 1 lemon, grated rind and juice teaspoon nutmeg Melt butter and pour over the crumbs, mixing lightly with a fork. Cover the bottom of a greased baking dish with the crumbs and spread with half of the rhubarb. Sprinkle with half of the other ingredients; then make another layer of crumbs and rhubarb. Top with crumbs. Bake In moderate over (350 degrees) about 20 minutes. Serve with lemon sauce. PIGS IN BLANKETS large frankfurters Prepared mustard DM pickles t strips bacon Make a long slit lengthwise in each frankfurter. Spread 1 tea-spoonful mustard on the inside of each one, then insert a long slice of pickle in the slit Wrap a slice nf bacon around each frankfurter, fastening with toothpicks. Broil tr 15 minutes In. a hot oven (400 Deg. F.). jr '.-V-; . 1 A DELIGHTFUL model for a bridge tea ia No. 120. Simple in line, with an almost tailored eff e L 1t retains a charade! dre.wv enouph for a club get together May be had in sizes 34-44 bust neusure S:ze :IS re'ju'res yards of 33-in -h material and yard of contrast, or S' yarda of 114-Inch material. Wool or silk materials For afternoon and dinner wear is thia chic creation. No. 121. The inset and flare-out bows at the trim, round neck and slim waist radiate the tou.-h of Parisian design Contrasting are tailored sleevea with rows of buttons Size 16 requires 2V, yards 39-inch material or IS yards 54-Inch material and 2 'yards of 39-Inch contrsat. Sizes 14. 16, IS, 20 years. Adaptable mntertala. canton crepe, dull satin, novelty silk ribbed silk, faille Mi$cha Fashions. Fine Stah VYkkki.y. 450 Mills Tower. San Francla.-o. Calif Enclose 2S cents for each pattern wanted Pattern No... Size , , Name ......... Street ' City ., ........ Stale. .'., B Fashion No 1 2 K need to be sent to the cleaners although' perhaps a good brushing, airing or lsunderlng, depending on. the kind of material of which they are made, will revive them If slip-rovers are used on furniture, they ran he easily removed, to be cleaned or laundered aa the case may be. .

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