Oranges on the Menu A Seasonal Culinary Boost
Readers celebrate oranges returning to price and menu prominence noting their sugar value and hygienic benefits. Recipes include orange Baysman cream orange fritters and an orange meringue pie with step by step directions, plus orange salads and a French dressing.
Spring and Summer Fabrics Dominate Fashion Slides
The article surveys current materials for Spring and Summer wear, highlighting silk crepe variations, durable satins like Baronet, new tawny and black cloths, and the rise of foulard in wraps and three piece suits. It notes the popularity of Canton crepe, Moroccan and Balkan crepes, and new blends such as puppy skin taffeta.
Transfer and Marking Tips for Fabric and Linen
A collection of practical advice including transferring patterns by basting instead of ironing, using a tissue paper under patterns to save transfer, and ink on linen with pencil underdrawings to prevent blotting. Additional hints cover bluish wraps to keep linen from yellowing, peeling tomatoes with a fork over a flame, protecting hands from splinters by painting prop clothing, and a simple homemade hair shampoo from melted white soap scraps.
Traditional herb salad dressings from early 20th century notes
Recipe fragments describe verbened dressings mixed with oil vinegars and herbs. Examples include teragon vinegar blends with lemon juice paprika and salt. another uses mayonnaise pimentos chives chili sauce onion juice and Worcestershire for slaws or celery salads.
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