Image provided by: Central Point School District #6; Central Point, OR
About Central Point star. (Gold Hill, Or.) 192?-19?? | View Entire Issue (Sept. 5, 1930)
TH* av MAHY MARSHALL It is a dress that we adm ired the first time w e saw it a week or so ago. Coming as it did from one of the sm artest sports w ear shops it never occurred to us that it could be copied by the home dressm aker. And then, examining it a little more closely, we realized that it was precisely the sort of drTss that the home dressm aker coiMld copy to perfection—that is, the home dress m aker who knows how to use a crochet needle. The dress is of lightweight biege wool jersey—an adm irable m ater ial for the seaside or mountain w ardrobe. It is made w ith a slightly gored skirt and a simple slip-on blouse with long sleeves that are fluffed a little at the cuffs. But in place of cuffs the sleeves are inished with a band of crochet- ing, w hich is also used to make a girdle knotted at one side. Brown biege, yellow and orange w ere the colors chosen for the wool, w ith the colors repeated in the tassels at the end of the girdle. The neck- " T ' ST ‘si Two old favorites prepared In Mr GullloPs special way are of fered h ere for th e consideration of the A m erican housewife V irginia Beef T o n g u e — S cru b th e tongue. P lace In saucepan, cover w ith w a te r, and c o o k slowly un til tender. M e a n w h 1 le prep are o n e cup stew ed cu rran ts. A d d c u r r a n t s to one cup of th e Chef Guillot w ater in which tongue was cooked. Add one cup sugar, one-fourth cup b u tter, on» tablespoon cloves, and one-half lemon, sliced. S im m er tongue in th is sau ce for tlfteen m inutes. Place on serving dish w ith th e sauce. G arnish w ith slices of lemon, and serve. Scalloped O nions—To one q u art strained, cooked tom atoes add tw o tablespoons flour, one table spoon sugar, sa lt and pepper to taste. Sim m er for tlfteen m in utes. Add two tablespoons b u t te r H alve eight medium-sizo onions and place in baking dish. P our to m ato sauce over onions, and bake for one hour In mod e ra te oven. V ÍÍA -V LATESTS f o r th e erne Manet/ S'art SH O R T C A K E S , ¡ i j THE JOURNEY ONWARDS By Thomas Mooer As slow our ship her foamy track Against the wind was cleaving, Her trem bling pennant still looked back To that dear Isle ’tw as leaving. So loth we part from all we love. From all the links that bind us. So turn our hearts, as on we rove, To those w e’ve left behind us! When, round the bowl of vanished years We talk w ith joyous seeming. With smiles, that might as well be tears, So faint, so sad their beaming: While memory brings us back again Each earthly tie that tw ined us. Oh, sweet’s the cup that circles then To those w e’ve left behind us! i And when, in other climes, we meet Some isle o r vale enchanting, Where all looks flowery, wild, and sweet And ¡.aught but love is w a n tin g ;( We think how great had been our bliss If Heaven had but assigned us To live and die in scenes like this With some w e’ve left behind us. line of the blouse was finished with a narrow hem and the first row of crocheting was worked over this narrow hem. A stilletto may be used to make the holes for this first row. They should be made at regular intervals about three- q u arters of an inch apart. First take a stitch through the ihe first hole, then chain three or four and then go into the next hole. The num ber of chain stitches will depend on the thickness of the wool and the crochet hook used. This first row of crocheting is taken w ith brow n. The next—which should be done in double crochet stitch—is of biege, then follows a double crochet of yellow and fin ally a row of single crochet in orange. The same method is pursued in making the cuffs; and the sash is made by beginning w ith single cro chet stitches in brown w ith rows of double crochet in biege, yellow and orange. -------- o--------- The belief in some alfalfa growing sections of Oregon that alfalfa can not be reseeded with success on old alfalfa land is not borne out in experim ents at Ihe Hermiston branch station. Yields as high as from the original planting have been obtained this year on ressed- ed land. As travelers oft look back at eve When eastw ard darkly going, To gaze upon that light they leave Still faint behind them glowing So when the close of pleasure’s day To gloom hath near consigned us V.’ turn to catch one fading ray Of joy th at’s left behind us. -------- o--------- BEAUTY COMMANDMENTS I - By Venus of Hollywood ( . 'V I D I . P:HNT SI Ut t'KÎDAV. .SEPTEMBER », 193U Iimileaux m ixtures. 4-4-50, 1» the stundurd protective spruy for upple nr.il pear nnlhrncnose in Oregon. It is applied ¡.inlim c before Ihe fill ] r.lins. Neglect of Ibis protect» e spray hits resulted lit consiileriible loss to young pear orchards, finds the h o rticu ltu ral extension special ist. L as t f a t a l i t y U n k n o w n T he W ar departm ent ««}•• It never been determ ined who wae la st A merican soldier kilted, a» w e.« being killed all along tlie and It would he Iinpoaalbte to any u bo was the l u t What is our most popular des sert ? * That is. perhaps, a question with out an answer. It is difficult, al ! T h e F i r t t C u re any rate to find an answ er to such ! a question. Fortunately ta s te s ! When A nanias m in e up before thi trnfllc cqurt he said he thought he vary. Some of us like one thing. . w as trav elin g about tw enty miles us R ural M ine» like tin» arc s till to e h uiul in the ha»l . I h — it photograph ,........ _ - ih» W.I- taken by one of President Hoover's bouse-party uta i In* «.amp on the some another. I’ie mav be »my hour.—M inneapolis Journal. «.«pulan River in the Blue H ill» v l Virginia. prim e favorite, pudding my English friends’, ice cream my small son’s. Rut what ¡d»out fruit shortcakes? Surely this is one of our best summer desserts—one of our fav Governors and President Conf er on Drought orites. A good fruit shortcake meager, ordinary dinner right into the distinguished class. And a fruits shortcake very generously- served may be the m ainstay of a delicious luncheon. A goo«! plate of lettuce salad, some bread and butter, a cup of tea if you will, and a big helping of fruit sh o rt cake makes a delicious and satis fying luncheon. There are many ways of m ak ing shortcakes—and we will gladly send you directions if you w ant ways of serving them. They may be made and served in one big rake cut into small portions. They mav be made and served in individual foundations. They may be mad • The chief executives of twelve »tales and of the United Stale« confer »n Washington on measure» to aid farm ers who have been ruined by the 1-'Og-eontinuad drought In the picture beanie* Mr Hoover are Governor» round or square or oblong. Caulfield of Missouri, Emincr«on of Illinois. 1 e«lw of Indiana. • «»»per of Ohio, Conley «»1 West Virginia, Pollard One Be icious s. < rtcake is made ©f Virginia, Erickson of Montana, Weaver of Nebraska, Hamnull of I o w a , Reed id Kansas, ami rei>re»entativc» of with I ig «up cakes, the tups cut » I! the governors of Arkansas, Kentucky and Tennessee, as well is the Secretary of Agi «culture and the Chairman of the Federal Farm Board. anil the »:iiinb scooped ou*, the in sides I.Ilcil with sweeten« d berries or other fruit the tops replaced, and a generous topping of s h ip ped (ream piled on it all. T he.e a r t special pans (>• bak ing shorlci kes. O«e bakes a cake w ith a < epression in Ihe middle, which is filled w ith creai i ami fruit. One bakes a rake will: a little ridge around Ihe edge Io hold the berries and cream on top of the cake. If you wish you may bake a sponge cake in a tubular tin and fill Ihe center space w ith b er ries, sweetened anil slightly cru sh ed—and top with whipped cream. Jackson County F À I t’s Cool W o rk Many woman distinctly dislike Io make sandwiches. They would rath er go to the trouble to make cakes or cookies Ilian bother with the complexities of sandwiches, And yet no cooking is needed to make most sandwiches. It is cool work for a sum m er’s day even if it is a trifle fussy. Use firm bread, preferably about twelve hours old. Cut with a sharp, ra th e r wide- bladc knife. Most people have bel ter success with a smooth blade than with Ihe usual saw-tooth bread knife. Cut Ihe erusls form Ihe b re af before slicing it. Cream the butter before spread ing. To do this lake butter that is cold enough Io be quite firm and w ork it light with a silver fork. Il may then be spread without rii breaking Ihe bread. N ever go Io bed will) any m ake-up I hn* th» men Hue Juat O il. Pul a hand around your Hair Io keep it from contacting Ihe cream. With Ihe two middl fingers of the right hand soften it, then with the same two fingers pat in on the face, beginning al the chin and going up Io Ihe temples. Tin n beginning at Ihe re n te r of the forehead spread llie cream to Ihe temples. Then spread it down Ihe nose and out to the cheek hones to just in front of Ihe middle of Ihe ear. This first cleansing only removes the makeup. Then repeat the p ro cess to cleanse the pores. You should go over Ihe skin on Ihe sec ond spreading of Ihe eream a, least three times to thoroughly cleanse the pores. Wipe off willi a tissue or towel, being sure to wipe aw ay Ihe eream from the corners of the nose, eyes and under the lobes of the ears. Absolute cleanliness is Ihe most im portant Commandment that beau ty imposes. You must cleanse your skin at least twice each day. The ideal cleansing is with a good cleans ing cream one that dissolves into oil al blood heal so that it will go deep into the pores and cleanse them. Any woman who wants delicate, lovely skin must never use soap and w ater, as tin v will destroy the del icacy of texlure due to Ihe alkalin ity. Tiny particles pimples. Soap and w aler are drying Io Ihe skin and will definitely encourage wrinkles Io form. Cream will soft en Ihe skin and al (lie same time cleanse the pores to a depth that mere w aler cannot reach. After a cleansing with the eream, dash a Read Ihe Ads and profit. A good hit of skin freshener or iced astrin gent on a pad of cotton, over the Advertiser is usually a good m er face to take away the oily feeling. chant le a n d O R E G O N P E A R SH O W AT THE FAIRGROUNDS NEAR MEDFORD 4—BIG DAYS AND NIGHTS—4 SEPT. $10,900 IN PREMIUMS Display of A gricultural, I Inrtj”.cultural and Dairy I’rn d u cts- M inerals, Pro ducts of the Kitchen, Needle and Art W irk, ('«»iiiniunily and School E x hibits. • I Big Live Stock Poultry and Rabbit Harness Races Running Races Auto Show and Merchants Exhibits Exhibit» Big Display of FIREWORKS Every Night Wednesday io School Day------Al! School Children Free ••• 9 • » r r a .-T » » » ••• SOMETHING DOING EVERY MINUTE----- PLENTY OF PARKING SPACE ----- EVERY CODY WELCOME JRJF”’’ • ' -,T,r r . '"e >prr-
