davidaulloa/AmericanStories huggingface dataset:
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
IrnnHasg7 BEHGR REWN1lln
Anvil
SUMNER
PILLOWS
Now Is the Time
to Make Them.
BY EDNA EGAN


TT OR the housekeeper who is plan
Z ming for her summer quarters II
is now time to look over her
supply OF porch pillows, cJih
from the leftover collection the faded
ones and make new coverings. You
can't begin this important duty too
early.
Several things should be remembered
concerning the colors and materials
which appear on the cushions of the
outdoors living room, into which the
American veranda has developed these
last few years In selecting its cIIsh-
ions it can not be treated like an or
diuary room, as the brilliant light has
to be considered.
The adjacent lawn or garden, with fts
flower beds and shrubs, is seen in ON
ncetiou with the porch, so that the tEo
must be planned together. Some per
sons before fitting out porch com
pletely with cushions test samples Of the
cloth TO see if they viii stand sunlight
and water. One should never use hand
some embroidered or silk pillows on
the porch; comfort, not elaboratEnesS
should be the aim
The covers, if possible, should be unS-
form in material and color. with pos
trasting shades to avoid monotouy. If
the materials are washable, two sets of
removable covers are made for CON
veHience in laundering.
II porch happens TO be fitted IN
brown wicker furniture, covers of HoI-
land linen with a monogram in darker
brown are good choice, Dark blue
linen marked in white or darker shade
of blue makes decidedly smart covers
for a porch which has the natural col
ored wicker furniture and blue Iute
rugs
One woman has laid In . supply of
blue and white plaid ginghan, with a
finish of the wild old-fashioned rick
rack, which she is planning TO make up
into pillow covers. Linen OF a uch
ecru finished with heavy dark blue
rieltrack braid would also be servicesbie
and effective.
Some very successful coverings have
been made from materials borrowed
from the kitchen, such as crash towel
ling in the blue and red squares, and
what is called German dish cloth OF
heavy hand-woyen cotton, creamy IN
color. This peasant cloth when trimmed
With an equally foreign looking red and
blue cotton fringe is more than effec-
tive and worth while
Some house furnishers provide the
porch seats with cushions covered with
Powered cretonnes and serviceabie
which are always attractive If
there happens to be no adjacent garden
with vivid colorings. but merely vel
vety green lawn.
Cushions that are supposed to be foe
real comfort on the veranda couch
swing should not be- of rough, scratciy
but of some smooth goods,
pleasant and cool for the face to rest
against
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

y you rave: Do you cry
M They are comforts at times.
There are occasions when the
human soul feels that it viii So
mad if it can not find relief for pent- up
feelings
The boiler needs a safety valve to
prevent a catastrophe when the steam
reaches . pressure too high for the
metal walls. .
Excitement, grief, nervous agitation
threaten physical comfort and peace OF
mind, You need safety valve
Swearing, crying. shrieking are prin1i-
tive forms of relief, but they divert your
accumulated energy and distress into
safer channels
Sleeping and dreaming relax your
muscular system and permit the tension
to subside without damage
What sense of restfulness and quiet
follows a heart-to-heart talk with 4
friend or eonhdante with sympathetic
understanding
You may plunge into art or music to
forget yourself and develop a new state
of being through cheering emotional ec-
periences.
Your work calls yot-you slave m an
occupation and find abstraction uube-
lievable in your toll or task
You ride hobby for etching. bot
any, stamp collection, chicken farming,
astronomy, old books, Shal1espearians,
joining lodges,
What are you trying to doS
lou are resting your body and mind
You are using a safety valve.
\ vocation is recreation. Recreation
Is safety.
Many a neFve-destroying sorrow has
been lost in phlanthropic effort
Many soul has found itself by losing
itself
You can 6ud your normal self BY
losing yourself in another form OF Inv
ing.
You can short circuit your painful
emotions by securing more plcasurab.c
sensations
Self pity, anger. disgust. ulhappine,.
lower your vitality and resistance Do
not yield to these destructive emotion,
Excitement increases the pressure OF
life to the danger point Cool of re
laN-permIt the excess strain to escapc-
The more you think OF yourself. the
more acute your position becomes-the
greater tension your body must bear.
Use safety valve.
Pull a cord that will lberate ypur
struggling emouous-that will free the
muscles of their tightness-the heart sE
its pressure. the blood of its poison
Exhaustion or extreme fatigue. urry-
business or ir-jtability demonstrate that
such muscular eNccssrs have failed as
practical safety valves
Don't SIT down with your troubles
leave them
Don't BE- lost Ia your feeling
them
Control your emotional die.
Use a safety valve
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
HOW TO USE STALE BREAD

many families II IS served only tor
breakfast, luncheon or supper, but the
custom which many hgh-grade restau-
rants have adopted df serving thin,
crisp, hot toast with the more substau-
tal meals might well be followed at
home. Such dishes as chopped meat
with gravy, creamed chicken or fish,
poached eggs, melted cheese, cooked
asparagus, Swiss chard, baked tomatoes,
etc, are served very commonly on toast.
Cream OF milk toast Chat is, toast with
a cream sauce or milk gravy, perhaps
favored with a very little Clipped beef.
salt fish, or other savory) may be used
as the main dish at breakfast luncheon
or supper Slices OF toast may also be
dipped in water or milk and beaten cgE
and lightly Drowned on hot creased
pan. The recipe for this dish which Is
called by various names, is given in the
appended recipe under the heading Egg
Toast" II may be used at breakfast and
has the advantage of making the eges
go further" than If used in a separate
dish, or it may be served with cinnamon
and sugar, syrup M any sweet sauce for
dessert
Another good way Of using stale
bread or treating bread 50 that it shall
not become stale is to put the pieces in
the warming oven or on the back OF the
stove and leave them until they are
crisp and a delicate brown throughout
This is often called twice baked bread
and Is very popular with children and
also with srown-uPs who like its
"crunchiness" and the flavor which
comes with the slight browning The
rusks which used to be commonly served
like breakfast cereals in some parts of
the country were made by crushing
such twice-baked bread with rolling
pin.
There Is nothing new III the idea OF
using bread crumbs in cookery, and
most housekccpCrs are IN the habit Of
having some on hand Tor use in seal
lopcd dishes, Stu1ing for meat, pud-
dinsS, etc. Few realize, however, how
much more geuerally they miCht be
utilized. Many commercial bakers use
bread crumbs to some extent as a sub
stitute for the -four III many sorts of
cakes, cookies, puddines. etc Crumbs
may also be used instead Of -four and
starch for thicIening soups and sauces,
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
Cream Fritters.

Take one cup OF cream, the whites
of five oKgs, two full cups of prepared
fIour. one saltspoon OF nutmeg, a
pinch Of salt Stir the whites, into tho
cream in turn with the -four. Put in
nutmeg and salt, beat all hard for two
minutes. The batter should be ra,her
thick. Fry in deep sweet lard.
spoonful OF batter for each fritter.
Drain and serve on hot, clean nap
kins. Eat with honey. Rreak or pull
them apart
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
Scotch W0OdcOck.

Two tablespoons butter, one table
quarters cup tomatoes strained, one
eighth teaspoon soda put in tomatoes,
one cup milk, two cups cheese cut fine,
half teaspoon mustard, halt teaspoon
salt, quarter teaspoon red pepper, half
cup macaroni cooked
After butter and -four are croamed,
add dry Ingredients then cheese, toma-
toes; last of all, macaroni; cook until ii
is a smooth consistency This is fine
made in d chahng dish
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

I
N ernuent is advising the increas-
~ ed use of rabbits OF hsEes as a
food staple, and abroad they are
beng eaten in large quantities.
Raising rabbits pays under proper
conditions. You must be near a mar
ket where rabbits are in demand. and
you must be able TO get feed without too
great expense. You need enough mon
ey in hand to buy good stock and
enough time to devote at least two hours
a day TO the care OF the animals, and
more than that if you intend to raise a
large number.
The brown rabbit or the Belgian hare
are the best breeds; some favor the
rabbit, as being easier TO handle, others
claim that the hare is more acceptable
to the buyers. Your own locality may
have preference one way or the other
and it is up to you to discover this.
You will need simple wooden hutches,
which can easily be made from pack
ing case, and should be placed under a
shed roof Much of the food may be
waste material, such as cabbage stalks,
parsnip tops, dandelion leaves, etc. II
YOU have a garden YOU could iced your
stock with little expense, a small guam
tity of grain for fattening being about
all you would have to pay for Bran and
cats are the best grains for this pur-
pose
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
Pot Pie

Cut veal, beef or chicken tntn
pieces. Put into boiling water enough
to cover. Boil an hour and season 10
taste. Make a batter of two neatan
eggs. two cups Of milk tedsPcCn "a
baking powder and -four to make
batter. Drop in separate spoonfuls
while boiling and cook five minutes or
longer. Serve at once.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

Chop Old boiled ham very fine, toast
slices of bread and butter them After
laying the ham OH the toast place in The
oven for a few minutes. Beat up four
eggs with milk and salt and pepper, pour
the eggs into = saucepan with lump
OF butter and stir till thick, but do not
boil Put the ham and toast on plat
ter, pour the eggs over and serve
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

three parts. color one pink Leave
one white, one with chocolate Cuslns
one square of chocolatel Put To-
Cether with filling, chocolate layer
FIRST, then white, then pink. Frost TOP
with common white frusting For utl-
ing, use one cup of sugar. one cup Of
cold water, one egg, two tablespoon
fuls of 6our, Juice and rind of ha
lemon. Boil till consistency of LhicS
cream.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

WhX commonly wasted IN many
@& American households, say the
specialists of the United States
Department OF Agriculture. This waste
Is probably due to the fact that many
housekeepers do not think Of bread as
costing much and are careless about its
use or do not know what to do with the
odds and ends frequently found IN the
bread box
Good, fresh bread has a spongy tex
turc, which in time disappears, leaving
the bread dry and crumbly, the moist
urc gradually passing out through the
crust. Bread a little too stale to be
appetizing but not yet hard, may be
ireshened by putting it into the oven
tor a few minutes. The heat seems to
drive the moisture from the crust back
into the center of the loaf, making the
more spougy. Some housckCcpers
moisten the surface Of the bread and
sometimes cover il before putting it in
to the oven, but others think that moist
euiug Injuries the texture of the crust.
without improving the crumb.
Rolls or biscuit which have 4 greater
surface in proportion 10 their size dry
out more rapidly than loaveS of bread
1t is good planning therefore, not to
provide more than will be used at d
meal or at least day after baking
For similar reasons, bread stays fresh
longer in the loaf than after it is sliced
No more than will be needed should be
cut for any one meal, and one loaf
should be used before the next is cut
INTO, When the bread needs ircshen
ing II is good plan TO cut the required
slices and mt them into the oven for A
few minutes just before serving.
Toats is another form in which partly
stale bread can be made attractive. In
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
White Fruit Cake.

One cup of butter, two cups of white
sugar, one cup Of milk, two and one
half cups of flour, whites of seven
eggs, two teaspoontuls'of baking pow
der, one pound OF seedloss raisins, one
pound of igs, one of dates and blanch-
ed almonds, one-fourth Of a pound pt
citron. Cut all Hnc, -four well. bake
slowly.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
RtnKed RgEs.

Cut in small pieces one onion. three
tomatoes, small green pepper Cover
with water and let stew until well
done. Then strain through a colander
and add a teaspoonful of sugar with
salt to taste. Pour this in a frying
pan to boil. Break carefully into t'lr
boiling liquid FIVE eggs, stir until hard
and serve.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

One-half cup sugar, one teaspoon but
ter, cream together; two eggs beaten,
two-thirds cup OF nolasses, one-quarter
teaspoon each Of cinnamon, cloves, nut
soda.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

Break two eggs into a cup and hil
with sweet cream, one cup of sugar,
two cups of -four. a little salt, one
teaspoonfIl of cream of tartar. enc
half teAspoonful of soda. Divide into
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

Whites OF two eggs, beaten with
sugar enough to stifien, three tea
spoons of melted chocolate and one
teaspoon of vanilla.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

Two cups rolled oats, one and half
cups sour milk. soak them several hours.
soda. half teaspoon salt Makes y
mullins
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
Baked Halibut

A thick slice of haIibut, rub with salt
and pepper, cover with milk (sAlin will
do) and bake about an hour, serve with
butter or white sauce,
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

HNERCISE 10 reduce the ab-
A domen should be done while
@ wearing no constructing clothing
One way is to stand with the
feet together on the floor and arms high
above the head The arms are brought
down with a sweeping motion trying to
make the finger tips touch the floor
without bending the knees. Ii there J.,
the slightest bend there the work is use
less. II will be impossible at FIRST 20
reach TO the floor, but long, steady prac-
tioe will accomplish much This may
be done several times alternating with
another exercise, which is 10 sit astride
Of a chair and try 10 turn the BODY
around first in one way and then the
other without moving in the seat This
should bring a pull on the hips and alb
domen. not on the shoulders 4 third
exercise Is to lie flat and raise each loot
as high as II can be raised and then
stand, and, holding one knee. TN 10
bring It against the chest None of these
can be done at FIRST, but as they work
of the flesh better results are gained
They should be done at FIRST Tor hvc
minutes, morning and night. increasing
the length OF time as the muscles become
harder
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

"SE the basket in which baby's tot
let articles are kept, Supposing
III 1t is average size when you
weigh baby. Buy FIVE yards of
webbing-an extra heavy tape. Cut two
strips each 64 inches long. Pass one
under the basket diagonally and fasten
securely at corners. Do same with 9th
er strip, fastening al opposite corners
Join the ends over the top. This leaves
ample space to slip baby under In one
end OF remaining piece of tape sew
loop large enough to pass over one
prong of The chandelier On the other
end sew the ring OF your ordinary hook
scales, at such height that when the
loops on the basket are hooked into the
scales the basket will skip the bed or
table by six inches, Place pillow and
set of clothing in basket and weigh.
Place the baby ill., and after weighing
him subtract the weight of basket and
clothing and you have babys extra
weight
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

~URlAG warm weather httle pre-
limiuaTy sponging with moist
S cloth i helpful in auictinS over
wrought nerves This process
too trivial to be digniied by the name Of
bathing. consists OF putting a lew drops
Of alcohol on the wrists over the pulse
while the face is wiped in the same way.
giving special attention 10 the temples
and throat Before trying 10 sleep the
thinnest and loosest Of dreSSins gowns
should be stopped on. and the neck left
open. Elaborate though these prePsrs-
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

TR HAT is the color Of your eyes, In
NW the light of science there are
- only two sorts OF eyeS-biue
and not blue. 1t is a fact that
all eyes are blSe or blue-gray in ground,
but great many have some other pig
ment in front OF the iris. Hence appears
d strange law of heredity In the vii
lsge OF Burbage, Leicestershire, recent
ly an interesting experiment was made
4 group of members OF the British As
sociation was drawn up in lines along
one side of narrow lane On the 9th
er were marched BY. and halted at in
tcvLs, one hundred or so school chill
dren. distinguished With various badges.
Arden Investigators would now and
again advance from the line of scientists,
halt a group of children, and inspect
.heir eyes with magnifyiug glasses. l.
is asserted that where both parents have
blue eyes all the children have blue eyes,
and when both parents have brown eyes
all the children have brown eyes; but
it is where the parents differ that this
alleged law of heredity is most surpris-
ing
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
EHHr kITcHgNH W

a StraIncr, add hot-wateF TO make It the
Consistency desired salt and pepper to
taste, and add small peace butter
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
% =
7 00QS CNQT 7

uons may sound, they take but lew
moments, and once done give SO much
comfort they will not be omitted often
If rest is to be taken on a couch it is
well to cover it first with a sheet, for in
this way the surface is kept cool.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

"OUR medicine chest may usetuiiy
lAA include a gargle, and one that
- can be recommended contains
eighty grains OF chlorate OF pot
ash and half a dram of dilute hydro
chloric acid in eight ounces Of water.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

7 ANGUS New York throat spe-
cialists declare that if the nose
and throat were kept perfectly
cleared out there would be little
danger of bronchitis, consumption and
catarrh; and other diseases would be
averted He advises douch and gar
gle of weak salt water twice a day, also
rinsiug the mouth with clear water after
eating, 10 remove all food PARTICLES. \
teaspoonful OF common sea salt TO pint
OF water is quite strong enough. Care
must be taken in snufhug it into the nose
not to let it run into the ears as there
is danger of the eustachian tubes Those
who take nasal douche will mud il can
be conveniently and safely done with
an oval glass with q nozzle at one end
and an inlet on the top to control the
flow OF the spray
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
Pea SOun

Oue-half cup split peas soak several
VurS or over night Put them on to
| Yin three cups cold water, with one
hpnion- Cook till soft rub through
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

"TAINS can he removed from q
N tiled hearth by squeezing a little
A lemon Juice over the stain. leave
for twenty minutes, then with
a cloth dampened with little warm wa
ter, wipe off the lemon juice This will
generally remove the strain: ii not, re-
peat the process Polish atterward with
a soft cloth.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

"lE course there are rose climates
where roses will not thrive and
III blossom in the most luXuriant
manner, though these beautiful
flowers are grown in iimost every part
of the country NhcrE it is impossible
to have them in the yard, then have at
least one baby rambler 10 grow in
flower pot This rambler is not a climb
ing rose but = very bushy one and pro-
duceS flowers almost as abundantly a.
its brilliant sister, the scarlet rambler
In selecting your flowers this season, do
not forget to order al least one OF this
kind, also the dainty tea rose, which
loves to be ooddled and petted, yet re-
pays in the daintiest flowers imaglna-
bic.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

your trouble, consult All eye specialist by
all means. A little thing like glasses for
a corrective period or for close work
may remove the cause OF the frown
completely Then there are often plain
nerves to blame Consult your physi-.
clan here and learn to relax the whole
body so that the strain will not pucker
up the iroWn between the eyes.
Mental condition has lot to do with
this frowning habit. II you are wor-
rier, lacking in self-conhdenee, a pessi-
mist or a plain grouch, the frown will
be there as sure as you're alive.
So don't frown, and don't give any
body a chapce to tell you this after to-
day. Begin now Look into the mir
ror, All, you were froHning, weren't
your And isn't it the worst habit you
know Off
To prevent pastry from burning set a
pan Of water in the oven while it is bak-
ing
Always use lard to grease your cake
pans, as the salt in the butter causes IT
TO stick to the pans.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

/" URELY it takes an artist to make
S1 and an artist to wear black with
III success. The average person
who puts on a black frock or hat
or wrap without care or discrimination
is courting sartorial disaster. Opposed
to this class are the women who see all
the danger signals and never run past
them recklessly, They make fine art
OF wearing black costume, whether it
be for morning or evening. A woman
can look as conspicuous in black as in
scarlet The Parisienne knows tllis 50
we'll that she saves her black gowns for
her most adventurous hours, those in
which she wishes 10 startle, 60 surprise,
to shock. She realizes the possibilities
of glittering jet against white skin.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
HOW TO REST

KVl AN cmihGnl STOMACH SptSLauSls
IH in their advice to a high-str
~ nervous woman suffering with
digestive disorders lay great
stress upon calming oneself before eat
ing. Don't begin your meal immediate
ly upon returning to the house after
long, fatiguiug visit or shopping or
business jaunt Settle yourself, quiet
your nerves before you start TO tax the
muscles Of the stomach with the diges-
tive process. Rest is the best restora-
tive known. Far better, in fact, than
tonics or trips etc, Steal off and rest
even II just for few moments. Rest
and settle yourself before beginning to
eat. Distract your mind from business
and cares for few minutes. Then,
when you feel relaxed and rested begin
your meal II this simple preventative
and safeguard we're practiced my office
would be echoing its own emptiness.
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
IGaSS0Qe foErafe I'D
ES2b7 Lines
RAISE RABBITS

kVAEAI IS at d premium Inc gov
M ernnlent is advising the increas-
A ed use of rabbits OF hsres as a
food staple, and abroad they are
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

1 OR the housekeeper who IS plan
kH ming for her summer quarters II
is now time to look over her
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16

EFT READ is one OF the items most
S% commonly wasted in many
&E American households, say the
East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-16
CONTROL
OF EMOTION

I'D y you rave? Do you cry
. They are comforts at times.
~ There are occasions when the
human soul feels that il viii so