Houston home journal. (Perry, Houston County, Ga.) 1924-1994, April 25, 1946, Image 5

Houston home journal., April 25, 1946, Image 5

About Houston home journal. (Perry, Houston County, Ga.) 1924-1994 | View Entire Issue (April 25, 1946)

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Newspaper Page TextWoman's World Men's Shirts Convert Nicely Into Dressy or Work Aprons clrtta MEN’S shirts are scarce these days, and you may wonder at the wisdom of “making something out of them” in this case. But, when a shirt is so worn that it can no longer be used by the man of the family, it is welcome material for aprons, which are so useful and es sential. Shirts become worn around the collar and sleeves, also under the armholes and cuffs. After these have been turned and worn again, there’s nothing much that can be done with them. In this case, you’ll feel well justified and economical if you sew up an apron from them. Before getting into the actual cut ting and sewing, let me point out that not all shirts will make good aprons. The materials which you can and should use for aprons are percale, broadcloth and poplin. Those shirts of rayon are much bet ter if converted into blouses for small fry. The above-mentioned materials which are suitable for aprons pos sess these qualities—they are easy to handle, they tear, crease, hem, gather, stitch and press easily. You will also want a fabric that launders easily and one that starches nicely. Do both washing and starching be fore you cut the fabric. If there is a goodly amount of material in the salvaged shirt, an apron with a bib may be made. This type of apron is especially practical if you want one for work ing around the kitchen or laundry. Cut Apron on Correct Grain of Material Cutting the apron on the correct grain of the material is very impor tant in the appearance of the fin ished article. If necessary make If you hove a man’s shirt . , . basting stitches of the fabric both lengthwise and crosswise as a help in laying out the pattern. If you are utilizing the back of the shirt for the front of the apron, fold this in half when cutting. The front of the shirt may be used for side pieces of the apron. If you are a tall person, allow for sufficient length both in the front of the apron and the neck bands. Whenever possible cut the apron lengthwise. Snip tiny notches (as you see on regular patterns) where seams are to meet. In some types of aprons where you want one particularly well fit ted, you’ll want darts at both sides. Make these deep or shallow, depend ing upon the amount of material you have or the amount of fitness you want in the apron. The back edges of the apron are finished with narrow hems, whereas at the bottom of the apron as wide a hem as is practical is used. Even though this article is “just” an apron, learn to turn it properly Make a pretty apron. when hemming. Measure the turn every inch or so, and baste before sewing. If you want pockets, finish the hem on them before attempting to Place them on the apron itself. Aft er the hem is in turn the sides in, basting them, and then they will be easy to place on the apron itself. All fancy pockets should be turned and basted carefully, as they attract attention and will either make or mar the appearance unless they are Properly finished. Since the pockets will usually have a lot of wear in such an article as the apron, it will be absolutely necessary to double Spring Fashion Notes Black Swiss eyelet is used with j black crepe, navy eyelet may be j trimmed with a wide band of navy | satin, or the hat may carry the deco- j rative effect desired. Pink is a favorite color as is black j with touches of pink in the veiling or flowers. If you like white and wear the sailor type of hat well, you 11 be in high style. Panel Interest Print and plain combine in a coat dress from Eta’s spring col lection. Black sleeves and skirt panels accent the black and white of the cable print. stitch the pockets at the top and prevent tearing if they catch. Pull thread ends through to the wrong side and tie. Making the neck strap illustrates a principle of sewing which you will use often in other types of sewing such as belts, bands, double ties and trims. Piece the strap togeth er to make it long enough. Fold the right side in. Bring two raw edges together and stitch, making a scant one-quarter inch seam. Close only one end, leaving the oth er open. Clip raw edges every three or four inches. Press the seam open its full length as this will insure an even edge when the strap is turned. Now, place the end of an orange stick at the closed end against the stitched end and with your fingers crowd the strap down on the stick to turn it right side out. Clip stitched end off and press strap with seam to one edge. The bib hem must be creased and hemmed before the neck strap is sewed onto the apron. Make Dress-Up Aprons With Ruffle or Shirring Women who want to look pretty in the kitchen as well as when dressed to go out will use ruffles on their aprons. If the sleeve of the garment is not to be used for pockets and such, this material can easily be cut into ruffles. If two pieces of material are joined for the ruffle, try to use sel vages and stitch a three-eighths inch seam. Hem the ruffle, using a very narrow hem. If you are making a one-piece apron for dress-up, you will want hip tucks on each side, or cluster tucks on each side of the apron. These tucks help to take up fullness and fit the ap-ron to the body. Three cluster tucks will do very nicely for the average apron, and the thread of the fabric should be used to guide you in stitching straight. Your Sewing Machine Well-finished clothes depend on proper use of the sewing ma chine. Here are some minor dif ficulties which can be corrected easily. If your machine skips stitches, one of the following may be re sponsible; needle improperly set in bar; needle too short or too long; needle bent or blunt; needle too fine for the thread you are using. Puckers in the material may be caused by tight tension, a blunt needle, too long a stitch on fine material, or a fabric which is too light to carry over the feed. In the latter case, use a news paper or tissue under the fabric. If your bobbin or shuttle thread tends to break, look to one of the following for the reason: incorrect threading of the bob bin; tight lower tension; bobbin wound too tightly or unevenly; bobbin wound too full. j Most hats are livened with j bunches of the most natural looking | spring flowers. Yellow daisies, roses, i peonies, violets and assorted flow j ers are seen. Cool, summery looking dresses are important for daytime wear. They all stress slim, trim lines and many dresses have a high neck, while others are cut quite low. THE HOUSTON HOME JOURNAL, PERRY. GEORGIA Sweet Potato Variety Good Starch Source Large Yield Makes It A Profitable Farm Crop By W. J. DRYDEN The sweet potato is fast taking its place as the main source of starch. This is largely due to the fact that starch can be produced or extracted easily from sweet potatoes and of the large volume that can be produced per acre. Starch and its derivatives are used in the production of almost Starch potato, right, and ordi nary yam at left. The yam weighs a pound and a half, the starch potato weighs more than 7 pounds, some grow as much as 18 pounds. every item of commerce from cream puffs to dynamite. In the wastelands of the Florida Ever glades, the United States Sugar cor poration is carrying on vast opera tions in the producing and manu facture of sweet potato starch. They now have requirements for 40 freight cars of sweet potatoes daily. The starch sweet potato is a spe cial variety developed and tested for years. It grows as large as a man’s head and contain a much higher starch content than the table varie ties. The yields are from 500 to 700 bushels per acre. By-products are also important. Pulp stock-feed production as well as the vines for livestock feed have high nutritive value. The waste wa ter is decomposed and gas used in power plant, the solids producing a high quality fertilizer. Not only for Florida, but other sections where climate and sfcil pro duction is suitable, this industry will prove of increasing interest and value to farmers. It has proved finan cially sound and the need for this quality starch is ever increasing. Improved Machinery Picking Machines Feather picker, for big produc tion work, improves quality. This automatic rubber finger pic!: ing machine will remove many of the feathers from the birds after they pass out of the scalder; it is a product of E. J, Albright company. Chicago. The square, semi-soft gum rubber fingers lay flat against the carcass in pulling feathers. It is sturdy enough to stand continuous usage and operated with a one h.p. motor. Bloat Superstitions Fallen by Wayside Many of the old notions about bloat have fallen by the wayside, in the wake of recent research, according to the American Veterinary medi cal association. For example, bloat in sheep and cattle results from greater accumulation, not exces sive production, of gases. Exploded also is the theory that alfalfa, clover and other legumes are more in clined to generate gases within an j animal than the common pasture grasses. Also head for the discard is the j belief that death is caused by in- | tense pressures exerted by gases within the paunch. Instead, scien tific research shows that it is prac tically impossible to kill animals through such pressure. Of the five principal gases generated within the paunch, carbon monoxide and hydrogen sulfide are the two with poisonous properties. Even slightly increased quantities of either, at time of bloating, is sufficient to cause death, which probably results from distention of the paunch walls. i [if you aw me, simp tonj <J\ I THINK VOU I \ MISUNDERSTOOD ) i /Vvj \ the summer 1 fauow program) 1 ill' HOUStHOLP W Salad Sunshine—Carrots, Orange and Pineapple (See Recipe Below) Springtime Salads With warm weather already here, and warmer breezes just around the corner, what family’s interest doesn’t turn to ri& ; vW co°l, lovely sal ads? The thought of jewel - green vegetables resting / A. \ like gems on light- JJ a er S reen leaves of & lettuce and en dive, or brilliantly sparkling fruits on the dark green of watercress or frilly leaves of garden lettuce are certain remedies for getting rid of sweltering heat waves. I know of some families who make salads the main ingredient of the menus during the really warm weather. Not enough protein, did I hear you say? Oh, but yes, for you can put enough meat, fish and cheese into the salads to give them that "stick-to-the-ribs” quality. Keep your salads crisp and fresh looking. Wash the lettuce as thor oughly as you can, letting the cold water trickle on every leaf. Keep your salads as pretty as picture plates. Even a tossed salad which is sort of thrown together can be lovely, as long as you don’t fuss with it until it looks weary. Mold them, too, for a change, us ing fruits or vegetables or both, for pretty molds are again reaching the markets. Unflavored gelatine can be used with tomato juice and fruit juices if you want to have a bit of color on the salad plate. A salad that looks like a sunburst itself is this one with tiny wedges of pineapple and carrot curls: Sunshine Salad. (Serves 6) I envelope plain unflavored gelatine *4 cup cold water 1 cup hot pineapple syrup, drained from can Vi cup orange juice >4 cup mild vinegar J 4 teaspoon salt 1 cup grated raw carrots 1 cup orange segments, cut small IVi cups canned pineapple, cut into small pieces Soften gelatine in cold water and dissolve in hot pineapple syrup. Add orange juice, vin egar and salt. " j . " Cool, and when mixture begins to thicken, fold in iS* M carrots, orange - and pineapple. ,1 Turn into a mold \NS - I that has been rinsed out in cold wa | ter and chill. When firm, unmold j onto greens and serve with mayon | naise. If fresh pineapple is used, cook [ the fruit a few minutes. The acid of fresh pineapple prevents gelatine : from stiffening. To make this salad as pleasing I as it appears in the photograph, serve the salad on greens and fill { the center with carrot curls. These j latter are made by cutting the car rots in paper thin slices (try a po tato peeler), wrap tightly around the finger and chill in ice water. If Lynn Says: Watch Those Bread Crumbs: Although rationing is over, we are still being called upon to con serve vital foods. This time it 1 is the breadbox which is under j strict observation. Don’t throw away those dry crusts of bread. Let them accu ' mulate in a paper bag until you i have enough to put through a meat grinder. These will be very fine and tasty to use for bread | ing. Leftover bread crumbs, sea soned well, may be used as top ping for casseroles. Eat rye, whole wheat or bran bread when white bread is not available. Don’t, throw away a slice. Lynn Chambers’ Menus Rice and Eggs Baked in Cheese Sauce Raw Spinach and Carrot Salad Bran Muffins Asparagus. Banana Cream Pie Beverage you place the carrots close together in a glass of ice water, they will not come apart or need toothpicks to hold them together. If you’re getting into the habit ol serving something pretty but sim ple for Sunday night suppers— which, by the way is a good idea for saving yourself work—try this salmon salad which is a meal in itself: Buffet Salmon Salad. (Serves 8 to 10) 1 tablespoon unflavored gelatine V\ cup cold water 2 tablespoons sugar 1 teaspoon salt 1 teaspoon prepared mustard Vi cup vinegar 2 egg yolks, beaten 1 tablespoon prepared horseradish 1 pound salmon, cooked and flaked 1 cup chopped celery '■4 cup heavy cream, whipped Olives, sliced Pimiento strips Lettuce or watercress Soften gelatine in cold water. Mix sugar, salt and mustard thoroughly, Combine vinegar % and egg yolks in double boiler. Cook until thick, /lyv \\ stirring constant- // \ \ ly. Remove from heat, add gela- \ tine and stir un- til dissolved. Add horseradish. Chill until mixture begins to thicken. Add salmon and celery; fold in cream. Place olive slices and strips of pimiento on bottom of an oiled fish or loaf mold. Turn mixture into mold. Chill until firm. Unmold onto platter and garnish with watercress. Note: Smoked salmon, trout, stur geon or shrimp may be used in the above recipe in place of salmon. Two very pretty salads which might be served as tidings of spring j are these: Strawberry Cheese Salad. (Serves 6 to 8) 1 pint strawberries 2 tablespoons sugar 2 teaspoons lemon juice 4 three-ounce cakes cream cheese Vi cup whipping cream Wash and stem berries. Crush with sugar and lemon juice. Mix small portion at a time with cream cheese until well blended. Fold in whipped cream. Place in freezing tray and freeze. Ham and Tongue Slaw. (Serves 6 to 8) 1 cup cooked in strips 6-ounce can tongue, cut in strips 1 small onion, minced 4 cups cabbage, shredded fine 1 egg white s /i cup mayonnaise Mix ham, tongue, onion and cab bage and chill. Boat egg white, fold in mayonnaise and mix with j cabbage, etc. Serve from salad I bowl. Here is a good salad dressing I which is tart and light. You will | like it for all types of fruit salads Fruit Salad Dressing. V\ cup sugar 1 tablespoon cornstarch >4 teaspoon salt 1 cup pineapple juice Juice of 1 lemon Juice of 1 orange 2 beaten eggs 1 cup whipping cream Mix sugar, cornstarch and salt Mix fruit juices and add to dry j mixture. Cook in top of double boil- I er for 20 minutes. Remove from j range and add well-beaten egg yolks. Let cook for 5 minutes long- j er, then let cool. Fold in beaten egg | whites. This may be placed in a jar and refrigerated until used. Before using, add whipped cream, ttrlensprt hv Western Newspaper Union. IMPROVED UNIFORM INTERNATIONAL SUNDAY I chool Lesson By HAROLD L. LUNDQUIST. 0. D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for April 28 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used fry permission. DECISIVE MOMENTS IN PETER’S LIFE LESSON TEXT—John 1:42; Mark 8:27-29; Luke 22:54-57, 01, 62; John 21:15-17. MEMORY SEI.ECTION—We ought to obey God rather than men,—Acts 5:29. Men are of primary interest to God. Our Lord Jesus has always been concerned about men, eager that they should be filled with all the fullness of His love and the beauty of His grace. He it is who stands by in the hour of weakness and failure to give renewed strength to His repentant child. The life of Peter runs the gamut of human feelings from the height of joy and assurance to the depth of despair. He learned many of his lessons the hard way—by a stubborn struggle in the school of experience —but he came out into a glorious and triumphant faith in Christ. I. A New Name and a Great Con fession (John 1:42; Mark 8:27-2!)). When a man comes to Jesus in true faith and devotion he becomes a changed man. The Bible speaks of it as a new birth, a radical change from darkness to light, a going from death to life. A name is important in its bear ing on the individual’s life. How often parents hinder or embarrass a child with an unworthy name, or a foolish imitation of the name of some giddy individual in the pub lic eye, but lacking real character. Simon, which oceans “hearing’' was completed by the name Peter meaning “rock,” a token of this change of direction of life. The Lord gave it to him, and He knew all about the man, his past, present and future, the longings of his heart which were to be fulfilled in serv ice for Him. The great confession of Christ (Mark 8), whiejj became the foun dation of the church (see Matt. 16: 16), was the expression of the heart of this spiritually changed man. “Thou art the Christ!” Such is the conviction and confession of the man or woman with the reborn life! 11. An Awful Failure and a Deep Repentance (Luke 22.;54-57, 61, 62). Peter had vaunted himself in de claring his everlasting loyalty to the Lord. His old self-satisfaction and boastfulness had overcome him. He had even come to the place where he felt capable of telling the Lord that He was mistaken. He made the grave mistake of fol lowing the Lord "afar off” (v. 54). He did not intend to deny the Lord, but he had allowed himself to get into a position where it was hard to stand up for Him. The lesson for us is evident. If we want our faith to be steady and true in the hour of the enemy’s at tack we must not get far from the Lord, nor may we find our fellow ship with this Christ-denying world. Peter’s strong denial of our Lord, his use of language unbecom ing to a believer, his quick false hoods—all these mark the thing he did for what he knew it to be when he heard the cock crow—a terrible sin against the Christ. The look of Jesus doubtless car ried conviction, but one somehow feels that it was even more a look of tenderness and of assurance of the Lord’s promised prayers for him. The thing which brought the tears of repentance was the remem brance of the Lord’s own words (v. 61). It is the recollection of the Word of God which brings a man to his senses spiritually. Peter’s repentance was real. So we find that Peter was restored and reinstated in his place of service for the Lord. 111. A Complete Restoration and an Obedient Service (John 21:15-17). Jesus met Peter on the first Eas ter morning, so he was assured of forgiveness. But Peter and the others had returned to their old life as fishermen. They seem to have lost their vision, or had become dis couraged. But the Lord had not forgotten them. He appeared and told them where to catch fish, and then we have the lovely scene around the fire as they breakfasted together. There it was that the Lord met Peter, and as he had denied Christ thrice he is asked to thrice declare j his devotion to Him. He is standing j by Christ’s fire now. There is no hesitancy and no uncertainty in his j witness now. The man who thus declared his readiness to serve Christ to the end had many an opportunity to prove the sincerity of that profession. He met persecution and imprisonment, but to every effort of man to close his mouth or to change his witness he had the simple reply of absolute j obedience to the Lord. Tradition tells us that this faithful ness finally led Peter to a martyr’s death, but he was ready even for that. So we see a life made over, made powerful, made glorious for God through the matchless grace of our Lord Jesus Christ. He can do I it for you, too. Will you let Him?