Claremore Messenger (Claremore, Okla.), Vol. 25, No. 19, Ed. 2 Friday, May 9, 1919 Page: 2 of 8
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OUR WOMAN'S FEATURE PAGE
This Department ia edited by Julia Bottomley, Associate Editor of the Ladles' Horn*
Journal, and Nellie Maiwell, a National authority on Domestk ^onomy for S!
01 thl.vicinity. Mary Cr £n> Boa™
children s Stories, contributes for the Little Folks.
New Spring Furs
Make Their Bow
Now It aeema we divide onr far*
Into three seasons at least—spring,
summer and winter. The neweat fura
•re called spring furs. They are very
■ew and they are very lovely. For
the moat part thla apring, wrltet a
prominent fashion correspondent, the
neweat neckpieces are soft little stolea
and scarfs of mink, Hudson bay snble
and Asher. One animal la used for
the whole piece to give a smart effect
and clasps the wearer's neck tight and
close. No furry animal Is ever softer
and richer than the light brown sable.
The little head and pnws and tall are
left on to attest the beauty of the lit-
tle creature after (he furriers have
done their utmost to him. The small
neckpieces for which the sables are
need are worn by the greater number
of women clasped In the back or at one
aide. These little fur pieces have not
been so much In favor for the last
few years as they were some years
back, and because of their return to
favor this spring we may say they are
having a revival. I have seen no fur
pieces In years prettier or more be-
coming to almost every wearer than
the new ones made of three animals
to give length sufficient to wrap
around the throat and leave a long
end on each side. Worn with one of
the new Jaunty tricorne hats and a
■mart frock this sort of fur necklace,
If one may so style It, Is Intensely
■tylish and becoming. These are not
Mink Stole Among the Distinctive Mod-
•la Being Shown for Spring Wear.
wry wide and as they nre not flat-
tened out, but nre left the natural
■ise, they make closo-flttlng collars of
Just the right height for the average
Deck.
All women know that fura worn
Cloee about the throat and well up to
the chin nre more becoming than the
wide and flat pieces, however long and
luxurious the hair of the latter
■ay be.
It muat be borne In mind that I am
■peaking now of the spring fur pieces,
for later on we shall doubtleaa turn
with the. same enthua!asm we have
•hown the laat three years toward onr
foxes and lynxea and wide, flat atolca
of mole and mink, kollnaky and wolf.
As It la, the smaller creatures are In
Just at this time and are being re
celved with much enthusiasm.
Mole and Squirrel Blend.
It Is astonishing how beautifully
some akins combine, as I observed In
a splendid new narrow stole of mole
with squirrel trimming and big round
fur balls finishing each end. This Is
to be worn much as the skating scarfs
of Angora wool are worn, with one
end thrown over a shoulder, or If one
fancies, by belting In each end and
letting the fur stole fall thus over
each shoulder and down the front.
Russian sable Is the fur de luxe,
rich and equlalte In texture as In
color. Three skins have been put to-
gether In a charming mnnner which
reveals the coloring underneath
well as on top. Fisher resembles
somewhat the pointed fox, but Is not
quite so soft. It Is tipped with a tiny
fleck along the hairs and thus has
silvery look which Is attractive.
Fashion seems to lean heavily, how-
ever, to the Russian and Hudson Bay
sables and because the Hudson Bay
sable Is smaller than the Russian
kind It seems to be In the lead. Stone
marten, too, Is In demand. Though
much larger, It has u lighter color un-
derneath and Is softer than these
others.
Now as to the Jackets, coatees and
capes—It resolves Itself literally into
the matter of paying your money and
taking your choice, for these little fur
wraps are enchanting and really al-
most indispensable In the cool dn.vs of
spring. Many of them hnve long, tight
sleeves of the fur and others nre
nothing more than high nnd deep col-
lars. sometimes with revers of a con-
trasting fur added.
White Fura Out.
We see no white furs at all; even
ermine, which used to represent a
"lady" of the highest degree, Is having
a quiet rest. Cnn It be because
ermine is so closely associated with
royalty and now royalty is Just about
to be no more? Anyway, ermine Is
entirely out of the running and white
fox. too, has had its day and is quiet
also for a while.
To return to the Jackets and coatees
—the most sumptuous nnd lovely
wrap one can see on a spring day Is
made with n loose hanging cape-like
back of the softest, richest Russian
sables. The upper part has the skins
forming n yoke and going across and
around the shoulders rather than
down the back as the other skins
which form the lower part of the
wrap do. The front Is formed Into ■
sort of waistcoat and Is held In by ■
girdle of fur—oh, yes, of course the
fur things of this sort have waist-
coats, too. Indeed, one or two I have
seen are really nothing but little
waistcoats with sleeves added, and
one model, at least. Is a waistcoat Id
front with pointed ends and pockets.
M
Starting Scallops.
When crocheting scallops on linen
mark the scallops, then have them ma-
chine hemstitched. Trim closely and
work your flrst row of crocheting Into
the hemstitching. This makes a very
pretty start nnd does away with that
old way of punching through with the
crochet hook earb time.
Jf you don't know say so.
It s a sign of strength to acknowledge
your weakness.
Tou may have brains, but can you
prove It?
FOOD FOR THE CONVALKSCINT.
Food for the Invalid Is of vital Im-
portance. aa often the restoration of
the health depends en-
tirely upon the food tak-
en to repair waste tissue.
The physician's orders In
regard to food should be
carefully followed, as the
nature of the disease
from which the patient
is recovering modifies
the feeding greatly.
In cases of extreme nnnsea, when
milk In nny other form can neither be
kept In the stomach nor digested, the
partly digested drink, koumiss, la a
most valuable food to know how to
prepare. Its sparkling effervescence
makes It especially appetising and
grateful to a starving patient.
Koumiss.—Dissolve half a yeast cake
In a half-cupful of warm water—not
hot, or the yeast plant will be killed.
Mix with It one quart of fresh milk or
if the anlihal heat Is gone, wann It
to lukewarm temperature; add a ta-
blespoonful of sugar. Stir until well
mixed with the yeast and the sugar
Is completely dissolved. Put Into bot-
tles, tie down the corks, unless using
patent bottles with cork fasteners, and
let stand In a warm place for twelve
hours, for the yeast to grow. Put the
bottles upside down; they are not so
apt to throw out the corks. After
twelve hours place the bottles on Ice,
and they will be ready to use after
a day or two. Use care when opening
the bottles to put the neck Into the
glass, or much of the "milk will be
wnsted by Its effervescence. A little
practice will ennble one to handle the
milk with no waste.
Quick Beef Tea.—Brolt a slice of
thick steak for a minute on each side
In a broiler or very hot frying pan.
Score It with a sharp knife at right
angles, and press with a fork or In a
fruit press to squeeze out the Juice.
Season with a bit of salt and serve at
once.
The meat from young animals, such
as veal, should not be given to Inva-
lids. Young chicken may be served
as broth or creamed, and In various
ways. Chicken custard Is especially
good. Use half a cupful of chicken
broth, well seasoned, add an egg, nnd
cook In hot water In two small cups.
When the egg Is Just beginning to set
remove from the oven and from the
hot water.
by spoonful* Into hot fat. This reetpf
may be divided If the quantity la too
large.
Pea Soup.—Scald one pint of milk,
adding a half-teaspoonful each of sail
and sugar. Melt five tableepoonfuli
of butter and add the aame amount
.0Ur' C00k *nd ada the m,lk: when
thick add a can of peas which have
been mixed with a quart of boiling
water and mashed to a pulp. Cook In
double boiler fifteen minutes.
Noble dssd, ars held la honor;
But the wide world sadly nseds
"JJ"1 °f patience to unravel
The worth of common deeds.
SIS
mmm
W 1 V,
6ALAD
DRESSINGS
WISHES.
AND GAR-
Separate 8kirta Short.
Separate skirts qre to be worn a
little shorter than skirts of dresses or
suits, and ns narrow as the style and
purpose will permit
Srr.V Tld®' beautiful. Wonderful world,
with the wonderful water about you
curled.
And the wonderful grass upon your
breast—
World you are beautifully dressed:
The wonderful air Is over me.
Alld trfrftWODd€rfUl WlDd the
It walks on the water and whirls the
mills.
And talks to Itself on the tops of the
hills.
SEASONABLE DISHES.
For the thrifty housewife who has
conned chard, splnnch. or beet tops
the following
wholesome d I a h
will be enjoyed:
Take a small can
of greens of any
For the unfortunate mortal who
will not like olive oil it will be neces-
sary to serve
some other aalad
dressing. A tasty
salad la prepared
by nslng sliced
pineapple; cover
with sour cream,
a pinch of salt,
mustard, sugar
, and a few finely
minced meats of mixed nuts.
Sour Cream Dressing.—Cook to-
gether two tablespoonfuls of butter
and two of flour; when smooth add a
cupful of sweet cream. Let It boll,
stirring all the while; remove In five
minutes and add half a cupful of sour
cream, the Juice of half a lemon, salt
and sugnr to taste. When perfectly
cold, pour over sliced apples and ba-
nanas and set on Ice before serving.
Mayonnaise Dressing.—Mix together
half a teaspoonful each of powdered
sugar nnd salt, a dash of cayenne, a
tnblespoonful each of vinegar and lem-
on Juice and the yolk of an egg. Beat
until smooth and thick, then add a
little olive oil until a cupful has been
used. If the dressing seems too thick
beat In a teaspoonful or two of cold
water. When ready to serve use a
little whipped cream to soften and en-
rich the dressing.
Mayonnaise T aria re.—Add chopped
pickles, capers, or olives to a mayon-
naise dressing. Use one-quarter of a
cupful of the chopped mixture to a
cupful of the dressing. Mayonnaise
may be colored with the coral of lob-
ster or with spinach green. Spinach
or parsley pounded and the Juice used
gives a very wholesome color.
Garnishes.—Edible garnishes are
the only ones to be recommended. The
custom of tying up food with ribbon
Is not to be encouraged. A wedding
cake might be an exception; but milli-
nery Is not In place on a dining table.
Fruit skins, such .as bananas, or-
angee, lemons and apple cups, make
desirable receptacles for salads. A
variety of colors are to be avoided In
garnishing.
To CImd Windows.
There seema to be conalderable dif-
ference of opinion aa to the beat way
to claan windows. Houaewlvea usually
depend upon ordinary warm soapauda
and on laundry aoap for making it
After drying the glasa with clean, dry
doths, paper la used for giving It a
finish polish. On damp days when
moisture gathers oa the tfaaa, wiping
off the wlodtfwa with wann dry dotha
la said to deaa them very wall, lfany
experienced cleaners do not nee soap
ft>r wtbdow cleaning, Wt plenty «f
dean warm wawf applied with a
•ponge. The quickest way to clean
windowa on a bright day la to wet
whiting with water to the consistency
of cream and apply It to the windowa
with a small piece of cloth. When
quite dry, remove the whiting with a
larger dry doth and finally polish with
newspaper.
Hanging Curtains.
To make thin sash casement cur-
tains hang evenly, make the caalng
for the curtain rod, Insert the rod and
hang the material from the fixtuiwa.
Now draw down the window shade as
Jar as you wish the curtain to come
when finished. With bottom of shade
as a guide the hem may be pinned or
basted and the curtain will hnne
straight. This will be found much
better than measuring the stuff and
hemming before hanging.
When hanging curtains that are long-
er than the usual sill length, measure
half the width of the window, lay your
curtains out on the floor, put a plait
the full length of the curtain, near the
back edge. Now put your curtain up
over the pole and pin it to get the
right length; take it down again and
baste so that the pole will slip through
easily. Turn the superfluous length
over the back, fold Into a three-Inch
hem and stitch In place. Thus you
avoid either cutting off the curtain or
having an extra length hanging un-
evenly next to the window shade.
Opaque Screens.
The ordinary wire netting for doors
and windows offers no protection from
prying eyes. This can be remedied
by giving the outaide of all acreens a
coat of thin white paint. Strange as It
may seem, the paint will not be notice-
able, and while those Inside may look
out through the screens, outsiders can-
not see Into the room. The paint
should be made as thin as possible
with turpentine and applied with a
flat brush.
Renovated Tablea and Bureaus.
It often happens that the tops of
tables and bureaus are badly dlsflg-
■rad. These may be converted Into
attractive plecea of furniture In the
following way: Get plain, flat mold-
ing and nail It aer"trely around th
•dge of table or bureau top. Have a
plat# of glan cut to lit into the frame
thus formed. Put paper or cloth hav-
ing S pretty pattern beneath the
flaw. Flowered cretonnes give a very
•JBf r effect. Tea-tables of thla sort
ate popular for serving tea on veranda
or lawn.
Radiator Covers.
i covers for radiators of crasb
«« uve bdth w«llk and cur-
taln« from the duat that la blown into
thana hjr the ascending heat waves.
To Wind Up p Curtain Roller,
ualng a button hook to wind ap a cw*
tain roller, when the apring has run
down, la a great saving on the flngera.
•weeping Hints.
Before aweeplng always wring an
old napkin ottf of water and ptn the
ends of the linen around your head.
This makea a most effectual alfter for
the dust. The cloth hanga loosely over
nose and mouth, not Interfering with
breathing in the least
Stocking Knee Protectore.
Considering the high cost of chil-
dren's stockings, the thrifty mother
wishes to protect the stocking knees,
as the children are oh them so much ia
their play. Take the top or any part
that Is good of an' old stocking (about
eight inches), hem one end and run a
small rubber in to fit Just below the
knee. Fasten top to elastic together
with stocking. This has proved a suc-
cess, aa the children wear their stock-
ings out completely in the feet before
any holes come In the knees. You can
turn the protector around until worn-
out
Jackets of Velveteen.
Velveteen Jackets are widely showD
In sport suits to be worn with a skirt
made of sport fabric, says the Dry
Goods Economist. One novelty suit
with velveteen Jacket cut on baggy
lines, with large, roomy pockets,
draped collar, and loosely belted, l
combined with a black and white knit-
ted skirt, the background of white with
close lines in black.
The Tankstte Hat
The tankette hat Is a new mlUlnery
creation, Inspired by the, tank of bat-
tlefield renown. The hat shape, cov-
ered with brown satin, follows the out-
line of the military tank. Five yard
of ribbon are used for each "tractor,"
and hatpins simulate the guns.
Afternoon Frocks, Simple and Chic |
preferred kind
TRY THESE.
The warm weather will soon be with
i. Let us try this year to grow In
our back-yard gardena
a few new vegetablee;
new to os. The pleasure
of watching them grow
and showing them to onr
friends will amply repay
us for the time aod ex-
pense. Every housewife
should have a small
herb bed where she can grow her own
string beans and
asparagus are good
ii _ served in this way.
Make a thick white sauce, nslng three
war tricks with chenille ,j •TSST'iX.IJTmI
-.<**>>• *£
work.
Variety and Needle for the
Rarpeee Will Afford the Beet
Reeulta.
Aa yon know, chenille embroidery
la aa effective as It Is modish. Rut
I" will find It Just a bit dlscourag-
fog If yon don't already know some of
tricks of the chenille embroidery
the first place, advlsea a corre-
it. you will do wen to select the
'est variety that comes and a
for the purpose or a crewel
If roe tetrad oaf ng tbe staff «
Twlee. Othewlse, you will
i" the chenille to your beck-
There Is mots than owe tfteft
racking, too. Dm to*
the chenille may be aabceetlfai-
ywMmtr Of
R la
Overblow— FaahionaMa.
Overblousea are to continue an Item
of style Interest and they will n*e
colorings that are rich and vary
Colors used run from the brilliance of
beauty of deep bisque and roaeda.
Variety of belt treatment and colorful
embroidery are the distinguishing few-
tures of these blouses which are de-
veloped on full Raaelaa lines with aa
occasional Japanese or Chinese van.
atkm. Embroidery la done chiefly m
wool, with beads and tinsel foUowlae
closely, often with a ■i g««rw *
three.
llfo In
One fen tart of
ehkh always la^n
the apparent ptwyetlly W the
add four cupful* 0f boiled rice, one
can of chopped spinach, two cupfule
of white sauce, and one red pepper
chopped fine. Form into a long loaf
end bake twenty to thirty minutes.
Vegetable Chswdei. This mixed
vegetable chowder makes a nice sub-
atantial dish. Cat four potatoea and
three carrots m small pieces, add
water to cover and cook until
tender. Brown one chopped onion la
two tablespoon fa Is of fat and rook
far Ave mlaatea. Add thla and one
ptnt of tomatoes to the uadrainetf
vegetables. Bent to the boWag point
aad add tww capful* of ittmmed mm
thlchen wtth three tahlisyaanfUls ef
tear, season mM tww teaapoonfeia at
w herbs and know that they are fresh.
One can grow a large variety la a spot
two yards square.
. Cakfc-Take .w
tablespoonfuls of butter, one capful of
bro\fo sugar, one cupful of aour —
one teaspoonful of aoda, one-half tea-
spoonfM of cinnamon, one-fourth tan-
spoonful of cloves and one capful of
chspped prunes. 81ft two cupfale ef
•onr with two teaapoonfala of
powder; stir and mil nil together* beat
well and bake ia a lent Caver'wtth
balled frosttag.
Onaa Cato, cream one capful of
■woet flat add ana nnd anoh«ir m.
*** «*PfW of
aonr milk, one capfal of aeeded and .«
cheg^edAitee, Mud wtth ana fhai th age
"f * ** *"*' rw* tufth af the
tear *ftod with half a ten««-. 21
Of nil iTocka. thane that give
satisfaction In the weariag are the
ample, graceful and chic
la which wouia
of their tlaw. The materlnla
■ad the colore that ars papular far
Om thla eeeaoa mate
feettve thaa ever, and
the meat of
Nee by taialnt eat calsrfal aad grace-
ful msdUs. * -
of the
hsm
A Utile
blued wtth plain taffttas for afternoon
and thl. cnrnMaatimTVaSK
<«**Dy good, each fabric net off br
(he other.
The tom arrival for aammer wenr
appeara la froefca of dwageaMo tal-
Rta made ap wtth pfela georgette,
<Mor plays ao giant a part In the-
b«Mty ef thene frocks that photo-
M ta corny their ottuageet
OMfflkahAsai la the-
at the taft hi which a beigw
la mai-
lt ih
a taale. tfmrter la the bnek
•t the fknat. Thla la flal*otf
with awlfo barter of the taflVta naff
at fhhrtr la M** Mat wtth a patmra
wMM "Hhnt, aad haa for
Xua fSssgff
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Claremore Messenger (Claremore, Okla.), Vol. 25, No. 19, Ed. 2 Friday, May 9, 1919, newspaper, May 9, 1919; (https://gateway.okhistory.org/ark:/67531/metadc178846/m1/2/?q=War+of+the+Rebellion.: accessed July 4, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.