Woman'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?
