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Woman's World
Study Y our Figure Problem
If You Are Short and Slight
Zrlla ..Jia fey
A < ODELS are usually taller by fa>
■t* * than the average woman so
they can show clothes off to an ad
vantage. If we see clothes they wear,
we frequently want some like they
have, but often we do not stop to
think that the lines chosen for tall
women will not do a thing for the
woman with a short, slight figure.
Just because you’re five feet three
inches or less, however, does not
mean that you can’t look as smart
as the girl who is taller. The main
thing to do is to scale your clothing
to the exact proportions of your fig
ure. Keep clothes in proportion to
your size and remember, above all
things, that simplicity should be
your guiding point not only in cloth
ing but in accessories.
Generally speaking, the shorter
jackets, the smaller hats, which by
the way are very popular right now,
fewer and smaller accessories, are
the main pointers for short, slight
women to choose.
To be delightfully chic, don’t let
horizontal lines cut what height you
have. Use softly curved clothes, but
have nothing to do with fussiness.
You may wear gathers, shirring,
short boleros and full skirts. Don’t j
use too much detail in clothing as it
will only detract from your delicate
face and figure.
Choose soft fabrics as well as soft
colors. Wild plaids and bulky fab- I
rics are only for those with the ■
taller figures who do not look
swamped in them.
Keep things trim and ship-shape. I
Give a unity of impression in every- '
tHing you wear, and you’ll be dress
irig in good taste for your size.
Check Your Waist
Before Buying
No matter how small and slight the
figure, there may still be special I
problems in connection with choos-
. J I
Hide a sway ha-- 1 - . ,
ing clothes since we all have some
figure faults.
For instance, if you are small but
long waisted don’t bring the atten
tion downward by wearing a long
torso line and low placed skirt inter
est. It is far better to raise the
waistline and achieve the long look
in this way. The Empire fashions,
now being shown are ideal for solv
ing this problem.
If you’re short waisted, don’t se
lect a dress with a lot of bodice in
terest. Wear simple, longer lines to
add length to the short upper figure.
No matter what the waistline on
the short slight woman, she cannot
wear heavy large furs on her coat.
She could choose high revers rath
er than a deep shawl collar.
Short women do best to choose
coats that are gently flared or softly
belted.®Any fur on the coat should
be in proportion to the figure itself.
The sleeves or bottom of the coat,
or other trick applications of fur
break up the figure of a short wom
an and do her no good.
There should never be too much
fur on your coat if you’re short.
Long-haired furs are out of the
question; stick to those that are
short and flat.
Don’t let yourself swim in a vo
luminous coat even though it may
be the prevailing fashion. Fitted
Be Smart!
A revival that makes plenty of
fashion sense as well as common
sense are half hose in filmy, finer
denier nylon evening wear, or the
heavier weights for street or busi
ness. Most members of the slen
der sorority who enjoy girdle free
dom will welcome these short hose
for all occasions, while others will
find them especially good when
going out for an evening of danc
ing. These hose are topped off
with pretty elasticized tops that
are ornamental and at the same
time hold the hose snugly in place.
Back Fullness
Reminiscent of the quaint pret
tiness of the nineties is this date
dress in taffeta, by Quilla Darby
of St. Louis, for those who wear
junior sizes. Interesting detail is
seen in the overskirt draped to
cascading fullness in the back.
coats scaled to the figure do more
for the petite person.
Choose Fur Coats
For Proportion
The choice of a fur coat for the
small and slight person usually of
fers more of a problem than for one
of taller stature. The tall figure can
show furs off naturally to more ad
vantage and the choice of fur is not
so limited, but short women can
look chic also. *
Overpowering furs are to be avoid
ed completely unless you want to
look like an overgrown bear cub.
Choose the small fur with slightly
accented shoulders, careful length,
and little fullness. The slim, prin
cess silhouette in a flat fur is per
fect for petite figures.
The demi-coat, about 32 inches in
length, in a flat fur such as Persian
lamb, mouton lamb or muskrat are
good choices for the smaller figure
currently. Be sure the shoulders
are slight, and do not have too much
fullness in the coat generally.
If you’re choosing a fur jacket,
don't choose a longer cape or wrist
length type. The above-the-waist
cape or capelet are much better.
Choose Light Feeling
Suits for Short Figures
Large plaids made of heavy fab
rics are not for small people since
they take large frames to carry
them around. Your suit may be
softly tailored or even man-tailored,
Jp
Or make yourself look taller.
but it should be in good proportion
to your figure.
Soft monotone woolens or small
patterned light-weight tw’eeds may
be worn by small people.
Boxy, double breasted jackets
will cut the small figure too much
so it’s wise to choose those suits
which give long lines.
Select a suit that is best kept
closed so that it will give a unity of
impression and thus add height. You
may have a small, frilly collar on
the blouse, but it’s really better not
to show more than that, as con
trasted blouses and suits destroy
unity.
If you’re petite, another thing to
do is to avoid equal length in the
skirt and jacket. Emphasize the
girlishness of the figure by having
a short jacket.
When you do have a color break in
your suit, keep it high, rather than
bringing it down even as far as the
waist. Match hat and shoes so they
can make you look taller.
High heels and high hats do not
make the short woman look taller.
They give just the opposite impres
sion because they are in such con
trast to the figure itself. You may
wear a high but not a towering hat,
and medium heels.
SMOKED SHOULDER ROLL OF PORK
IDEAL FOR LARGE OR SMALL FAMILY
Since ham and all other smok
ed pork is so popular, it is im
portant to know the many dif
ferent cuts available in this one
family of meats. One of the
least known but most versatile
is the smoked shoulder roll of
j pork, also called cottage roll and
by other names.
As its name implies, this cut
is completely boneless, and,
' therefore, a good buy, as are
other solid cuts of meat, points
out Reba Staggs, home econ
omist. It comes from the Bos
ton butt, in the shoulder sec
tion of pork, and may be cooked
by roasting (fat side up on a
lack in a shallow uncovered pan
in a 300 degrees F. oven, allow
ing 35 minutes per pound) or by
cooking in liquid (simmering in
liquid to cover, allowing 35
minutes per pound).
This is an excellent cut for
the small family, to serve when
COOKIES, CAKES
TAKE FEBRUARY
SHAPES EASILY
February is a month that
brings new baking challenges to
homemakers. Patriotic and sen
timental holidays provide a
chance to exercise your imagin
ation in creating fanciful des-
I serts for family meals and en
tertaining, too. says Reba Staggs,
well-known food authority.
For instance, you might bake
a cake in a heart-shaped mold
instead of in the conventional
cake pan; then make a heart
i outline of red cinnamon candies
i on the icing.
Or, if you are baking cup
cakes, bake them in individual
heart-shaped molds. Coat with a
frothy pink icing and serve on a
iacy paper doily to further carry
j out the Valentine theme.
Cookies can take patriotic
i shapes with astonishing ease.
Any rolled cookie dough can be
cut into hearts, cherries, logs or
hatchets. Cut the shapes from
stiff cardboard, and trace around
with the point of a sharp knife
to achieve the unusual shapes.
Stroke bark-like markings on
the logs with a toothpick dipped
in melted chocolate. The cookies
will be especially chewy and
flavorful if lard is used as the
shortening.
And as for pi a s, did you ever
bake pastry hatchets on a cherry
pie or make individual pies in
your heart-shaped salad molds?
Louisia's Letter
Dear Louisa:
I am twenty-three years old
and have been married but my
husband died.
I have two small children and
I would like to hear from some
good young man.
M.—TENN. W.
Answer:
I am sorry M. W. but we do
not publish addresses in our
column. And I doubt if any one
who wrote to vou would be a
i very desirable person.
It is better to marry some
one you know than a stranger
I who may have another wife
somewhere you don’t konw
about.
LOUISA
I Dear Louisa:
We have two small boys and
my husband tries to give them
everything that they wish for.
I think it is nice for them to
have things that we can afford
but don’t you think it is giving
them a false idea of our cir
cumstances to sacrifice so much
just to gratify their whims?
A. G MINN.
Answer:
If what your husband is giv
ing them means opportunities
to develop themselves and get
self-confidence, it is probably’
worth a sacrifice on your part
but this idea of parents’ load
ing themselves down with debt
to give children unnessary
luxuries is another thing alto
gether.
Some people rake and scrape
every cent they can find to let
their children get accustomed
to away of life that they can
not affora to keep up. Then
when they have to stop this
giving because the funds have
given out, the children are dis
gruntled because they have to do
with less.
I think every child should be
given as good educational op-1
portunities, clothes and social
opportunities as their parents
can afford to give them. These
children should understand what
their parents are giving up and
should be made to shoulder their
responsibilities after this has
been done.
I think that people realize
nowadays that a little help at
the beginning of married life is
sometimes better than a great
er inheritance later on but par
ents should encourage too much
; dependence on them by their
children.
Dependence breds selfishness
and lack of responsibility.
LOUISA
THE SUMMERVILLE NEWS
entertaining or when planning
for several meals, since is usual
ly weighs 2 to 4 pounds. For the
larger family, it will probably be
a one-meal cut—for breakfast
(slice and panfry), for lunch
(slice and broil) or for dinner
(roast).
A variety of glazes gives in
teresting character to this cut.
These are put on immediately
following cooking, whether the
roll is roasted or cooked in liquid.
For glazing, turn the oven to
hot (425 degrees F.). Remove the
skin from the fat surface of the
ham and cover with the desired
glaze. Place meat in oven and
heat until browned, approxi
mately 15 to 20 minutes.
Glazes range from sour to
sweet, according to your choice.
An old favorite glaze is one in
paste form, made by combining
vinegar, dry mustard and brown
sugar. Still other paste glazes
are the combinations of grated
pineapple and brown sugar, or
of ginger ale, mustard and brown
sugar.
Another glaze is cranberry
sauce. Or you might use honey,,
white sirup or orange marma
lade. Maple sirup, brown sugar,
or brown and dry mustard are
other suggestions. Or this time of
year you might serve your smok
ed shoulder roll with a corn
starch-thickened cherry sauce,
made just tart enough with
lemon juice.
A PEEK AT THE STARS
Jane Wyman is taking private
ballet lessons to display her new
talent in a movie soon . . . Bette
Davis celebrated her 15th year
as a film star while making
“Winter Meeting” . . . Wonder
when Irene Dunne, who has been
giving consistently excellent per
formances on the screen for a
decade, is going to be rewarded
with an Oscar? Robert Walker’s
singing voice will be heard for
the first time on the screen in
“One Touch of Venus.”
Villanova college students vot
ed Bob Hope their favorite
comedian in a recent poll . .
Dick Contino, ’he 18-year-old
accordionist who won 14 straight
victories on NBC’s Horace Heidt
talent broadcasts, is being con
sidered for a part in a movie . . .
Latest way to beat the recording I
ban is by making the background |
music in a foreign country and I
dubbing in the vocalist here.
Platter Chatter
The Three Suns’ latest vocal
effort is “A Boy From Texas, a
Girl From Tennessee” (Victor)
backed by “I'm in Love—Can’t
You Tell?” Also on Victor, Tom
my Dorsey has received an oldie |
with a lot o fbounce, “Mississippi;
Mud” with a nice change of
pace piece, “On the Painted
Dessert” on the flip side . . .
Larry Green has a good arrange
ment of “Mother Nature’s
Lullaby” backed by “Concerto to
the Moon.”
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Teach your young daughter to sew
with this exciting, simple school
dress. The fitted waist adjusts to her
figure with a narrow bow-tied belt,
and she’ll adore the cool cap sleeves
and gay ric-rac trim. Why not plan
on several.
Pattern No. 8021 comes in sizes 6,
8, 10, 12 and 14 years. Size 8, 2 yards
of 36 or 39-inch; 3 yards ric-rac.
Name
N*ma of paper
Pattern No Size
Send 20 cents tn cola (for
each pattern desired) to—
Patricia Dow Patterns
1150 Sixth Ava., New York 1», N. T.
KATHLEEN NORRIS
Men Are a Laugh
Bell Syndicate—WNV Features
By KATHLEEN NORRIS
TT’S A WISE man, indeed, at
A whom the women of the fam
ily don’t occasionally laugh. The
other day I had a quiet laugh at
my favorite psychologist. He is
my favorite because his talk is
usually so down-to-the ground
sense. I’ve listened to him on
the radio for some months and
know that he is a professor and
writer in his own line.
But the other day he went ’way
off the track and I confess I enjoyed
it. I’ve quoted him here twice, once
as reminding us that our first great
ally, God, is being pretty well
neglected in international confer
ences these days and again when he
gave some excellent simple advice
about uprooting corrosive hates
from our hearts.
The talk that made me laugh In
a quiet superior way was not on
such grave subjects. It was about
an annual family gathering of his
own clan, apparently consisting of
as many as 35 or 40 persons.
It seems that usually women pre
pare the feasts on these occasions,
each' bringing her own famous dish,
prepared in special and long
praised ways.
All Nonsense
Well, my psychologist and some
other men of the group decided that
this was all nonsense. There was no
reason for the women to fuss and
flurry about so simple a thing as a
ceremonial dinner, so this year, let
the boys do it!
So the boys, he boasted, laid in
buns and frankfurters, mustard,
paper plates, cups and napkins, pop
and coffee, cakes from a famous
baker and ice cream from some
where—the drugstore, perhaps.
And there was their feast, so
simple, so easy to eat, so econom-
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Divorces begin in tbe kitchen.
leal of dishes, towels and labor gen
erally. They were all. he said in
his simplicity, delighted. It was a
great .success.
Now, if he had stopped there, I
would have forgiven him. Men have
been making clumsy attempts at
cooking, dinner preparing and baby
tending since time began. Women,
during the same period, have
praised the poor unsuspecting
fellows, have quietly unpinned the
baby, made the crib over, turned
out lights, taken away explosive
toys or eaten the surprisingly novel
frankfurters and ice cream and de
clared loyally that there never were
such brilliantly original caterers!
But he didn’t stop there He went
on to say that if ever the women
were foolish enough again to set a
table with lace and candles, dress
turkeys, frost cakes, proudly pro
duce the string beans with mush
rooms and the corn with peppers,
the iced puddings and lemon mer
ingue pies.
Have No Sympathy
The men wouldn’t have any sym
pathy with them. Not one whit. The
men wouldn’t help clear up and the
women could bear the result of
their own folly. More than that,
housewives generally had better
stop fussing with food as all import
ant, because men didn’t care a
whoop what they ate. Men want the
little women cool, pretty, rested
and free. She can—l gathered this
anyway—she can give him frank
furters and bakery cake right
straight along.
Well, I’m older than the professor
and, in this respect, I’m wiser,
down cake?” And I always did.
Believe me, Professor, the sweet,
cool chatty little woman with the
can-opener and the bakery bill
loses out. There’s no sensation in
the world that makes a tired man
feel so snug, so content, so loved as
to have the smoking kidney chop,
the asparagus, the cube of corn
bread, the apple dumpling put be
fore him by the woman who cares
enough to fuss with them for him.
More divorces break loose in the
kitchen than in any other part of
the house. Slapdash cooking is ex
travagant cooking and monotonous
cooking means ulcers, mental,
moral and physical. >
Smart mothers know that no dis
turbing subjects must be opened
until the husband is fed comfort
ably. Good wives set a pretty as
well as a nourishing table and the
things that world-travelers see first
and appreciate most are those very
candles, the line, the silver dish
"t olives or chocolates.
No congratulations go from me
to you on that commonplace, sloppy,
mustard-smeared, mashed paper*
plate-and-napkin meal you men
served so complacently. We women,
in these servantless days, have too
much of 'that sort of makeshift.
The first essential to success
in making muffins is to work
quickly.
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Single Dish Suppers
Please Family Tastes;
Most Prepare Quickly
EVERY HOMEMAKER needs
several special dishes on which she
can draw for Sunday night suppers
and other occasions when company
appears and
needs hot and
hearty refresh
ment. There are
(Covered dish
suppers at the
'church which are
so popular, and
then, too, the
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youngsters coming home from
school games and events may want
something to warm them as well
as to satisfy their appetites.
Plan to serve either a salad or
dessert or both aS one of the main
dishes, depending upon the appe
tites, and, of course on the type
of supper you are serving. All of
the recipes I’m giving you today
are bound to be special favorites.
* » ♦
Baked Beans
1 quart dried navy beans
1 teaspoon soda
1 medium onion
14 cup molasses
>4 cup brown sugar
1 teaspoon dry mustard
2 teaspoons salt
>4 teaspoon pepper
’4 pound salt pork
1(4 cups tomato juice
1 teaspoon Worcestershire sauce
Soak beans in cold water (to cov
er) overnight. Drain, cover with cold
water and add baking soda. Bring
to a boil and boil 15 minutes. Drain,
cover with fresh water and bring
to a boil again. Drain.
' j
Baked beans make an outstand
ingly good supper for Sunday
night or for entertaining infor
mally for men folk or youngsters
who like their food hearty, but
good to eat.
Place the onion at the bottom of
the pot and add beans, molasses,
brown sugar, sea-
sonings and juice.
Cut pork into
small pieces and
press into the
beans. Add enough
water to cover the
beans. Bake, cov
ered, in a slow
(325-degree) oven
for five hours, adding more water
when necessary to keep the beans
from drying. Remove cover, bring
pork to the surface and bake for
one hour longer.
♦ • *
BAKED BEANS ARE good when
served with the following dessert
and salad:
♦Cabbage-Fruit Salad
(Serves 6)
2 cups finely shredded cabbage
1 cup diced pineapple
2 red apples, cored and diced
Mayonnaise
Toss all ingredients together
with enough mayonnaise to make
creamy.
Orange Sponge Pudding
(Serves 8)
2 cups bread crumbs
1 pint milk
2 tablespoons butter
% orange
% teaspoon salt
14 cup sugar
2 beaten egg whites
Place bread crumbs in top of
double boiler with milk and cook
until soft. Then add remaining in
gredients. Pour mixture into a but
tered baking dish and bake in a
slow (325-degree) oven until firm.
Serve with the following sauce:
Beat two egg yolks until thick; add
one-fourth cup of powdered sugar
and the juice and grated rind of
one-half orange. Just before serv
ing fold in one cup of cream whipped.
The pudding may be baked as the
beans finish since the oven temper
ature is the same.
LYNN SAYS:
Keep Ingredients Available
For Making Hot Snacks
Those baking powder biscuits
from Sunday dinner can be turned
into delicious snacks on Sunday eve
ning. Split the biscuits, butter them
and top with a slice of tomato, a
slice of cheese and sprinkle with
chopped cooked bacon. Broil until
cheese melts.
Creamed, well seasoned crabmeat
may be broiled after being spread
on buttered toast rounds.
Thursday, February 17, 1949
SUNDAY NIGHT SUPPER
Chilled Tomato Juice
♦Hamburger-Cheese Buns
Relish
♦Cabbage-Fruit Salad
Hot Chocolate
Boston Cream Pie
♦Recipe Given.
ww Wil ip** jig "am
After a heavy dinner on Sun
day, the family will enjoy the light
savoriness of Shrimp Wiggle for
the evening supper. Serve with
a salad or just a dessert depend
ing upon how sharp the appetites
are.
ONE OF THE following fish dishes
makes a delicious supper when the
gang gathers at your home or for
Sunday night supper as a delight
ful change from regular dinner:
Shrimp Wiggle
(Serves 4)
2 onions, sliced
2 tablespoons butter
2 cups stewed tomatoes
2 tablespoons flour
14 cup water
2 cups cleaned shrimp, oooked
or canned
Salt, pepper
Toast rounds
Saute onions in butter until golden
brown. Add tomatoes.
Simmer for a few minutes. Stir
water into flour to make a smooth
paste and add tomato mixture.
Cook, stirring as mixture thickens.
Add whole shrimp. Season with salt
and pepper to taste. Serve with
toast rounds and garnish with
stuffed olives.
Macaroni-Salmon Scallop
(Serves 6)
1 cup macaroni
1 1-pound can flaked salmon
1 tablespoon chopped onion
1 tablespoon chopped green
pepper
Salt
I'4 cups thin white sauce
Cook macaroni in boiling salted
water until tender. Drain and rinse.
Alternate layers
of macaroni and
salmon in a cas
serole sprinkling
each layer with
onion, green pep
per, and salt.
Pour white sauce
over all and
sprinkle top with
buttered bread
crumbs. Bake in a moderate (350-
degree) oven. This dish may also
be made with tuna fish, ham or
chicken.
SOMETIMES WE MERELY want
hot sandwiches to satisfy our ap
petites for Sunday night or after
a football or basketball game. But,
make these hot and substantial, and
serve with a hot beverage and des
sert if you want to make a grand
meal of them.
Open-Faced Cheese Sandwiches
(Makes 6 Sandwiches)
6 slices lean bacon
’4 pound American cheese
2 slices onion
1 tablespoon prepared mustard
6 slices bread
Grind together the cheese, bacon
and onion. Add mustard and mix
thoroughly. Toast bread on one side
and spread a thick layer of cheese
on the untoasted side. Brown under
broiler or in oven. Serve hot.
♦Hamburger-Cheese Buns
(Serves 5)
1 pound ground beef
% teaspoon salt
% teaspoon pepper
5 round buns
5 slices snappy cheese
India relish or piccalilli
Combine beef with salt and pepper
and form five round, flat cakes. Fry
on both sides until well browned.
Split buns, toast and butter them.
Cover the lower half of each bun
with cheese, slice and let melt under
broiler flame. Cover with hot ham
burger, spread with relish and serve
hot.
Released by WNU Features.
Season mashed sardines with
catchup and Worcestershire sauce
and stir in grated cheese. Spread
the mixture on slices of toast and
broil until cheese partially melts.
Salami may also be ground and
mixed with cream cheese and
enough cream of celery soup to
moisten. This may be spread on
buns or toast for tasty snacks.
Tuna fish salad spread in toasted
buns makes a delicious hot sand
wich if you place over the tuna fish
some nippy cheese and broil until
the cheese melts.
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