Newspaper Page Text
Thursday, March 31,1949
WOMAN’S WORLD
Fashion Forecast for Spring
Includes Little That's New
By Ertta Haley
WHEN YOU START looking at
the new spring clothes, the
first idea which will come to you is
that nothing very new has been
added to the fashion picture. There
is only more elaboration of details
which we have already seen.
This will come as a welcome sur
prise to those of you who want to
get along on a limited clothes budg
et. Since skirt lengths are about
the same as last year, that means
you don’t have to run out and buy
all new dresses and coats.
Furthermore, those of you who
were able to buy only a basic ward
robe, can now add some of the
trimmings which give you the well
groomed look. You might like to add
a new hand bag, new shoes and
perhaps a scattering of pins to your
costume.
Smart Fabrics, Exquisite
Handwork are Featured
You will be impressed by the
sheer beauty of fabrics this sea
son like never before. There are
perfectly wonderful linens, heavy,
luxurious satins, real silk in solid
colors or excellent pricts, and then
the soft sheer fabrics like chiffon
which is a very important part of
the fashion picture.
The woolens which you’ll be see
ing in suits and coats are also mate-
Back fullness is smart . . .
rials which will make you sigh
with delight. They are beautifully
woven and in stunning colors.
Really sleek and silky gabardines
that can show tailoring to perfec
tion are as handsome as it’s possi
ble to be.
Exquisite handwork is featured
on much of the clothing. You’ll be
seeing a lot of it on the new blouses
in the form of magnificiently em
broidered collars, cuffs and blouse
front. On dresses it shows off best
on the new portrait neckline as
well as the bodice and sometimes
on the cuffs.
There is something so rich an
utterly feminine about handwork in
%
-C/J"
Necklines ate pretty
combination with good materials
that you won’t want to miss an
opportunity to have something of
it in your wardrobe. It can. how
ever, be carried out without show
ing anything fussy.
If you're making a linen blouse
tor a suit, this is an ideal fabric
Be Smart!
fed/Si
One of the features of the Em
pire waistline is the opportunity
it gives for a new type of deco
ration. Newest is the use of
scatter pins, many times larger
than those worn on your shoul
der. so large in fact, that
usually one is all you’ll want.
Very narrow belts are much
favored. For sheer wools and
those classic dresses of spun
rayon, you’ll like the ever-so
sinart cord belts, many of which
are leather. For soft dresses,
there’s a newer style: lace-like,
jeweled belts that look much
like the uighly ornamental neck
laces you’ve been wearing.
Grey Chiffon '
• IF
II JPMb
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m 7 i«
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IM
This full-skirted pale grey silk
chiffon afternoon dress, worn
over a matching color crepe
slip, is from the spring collec
tion of a New York designer.
Below-elbow sleeves are cut in
one with the bodice, detailed
with a small buttoned collar.
The waistline is elasticizcd and
girdled with a bronze leather
belt.
on which to use the handwork.
When properly applied, the blousa
will still look as tailored as it should
for a suit.
Neckline Interest
Shown Currently
Probably the most outstanding
feature of the newest clothes is the
importance attached to the neck
line. Bared necklines, even in the
most strictly casual wear, are fea
tured.
Necklines can take the form of
gently rounded • curve or they may
be deep and plunging such as are
featured on many of the new
blouses. On others, neckline inter
est may be displayed with what is
known as the portrait type, which
means the neckline is outlined with
a highly decorative flounce.
On the beach dresses which you’ll
be buying now or later, you're most
apt to run into the strapless variety.
These dresses, however, often come
with a bolero or stole with which
you can cover up, if desired.
Choose Silhouette
Most Flattering
This year you may < i t sil
houette most flattering to you. The
full-skirted look is still with us, but
then, too, there’s the slim-tailored
variety, and several others in
between those two.
The full-skirted look can be very
slimming, you’ll discover, espe
cially when it’s carried out in a
soft, sheer material like chiffon.
Softly gathered at the waist, it falls
in gracious folds that seem to hug
the figure.
Skirts on suits are usually slend
der and tailored, but since they’re
still thirteen to fourteen inches from
the floor, some show slits or back
fullness which will make it simple
for you to board cars, busses or
streetcars.
Most formal dresses are longer
than those worn in the daytime, but
the ankle-length formal is still the
most popular.
Rounded Shoulders
Are Essential
The stiff.-looking artificial shoul
ders which we started seeing some
time ago have gradually disap
peared. and fortunately, too! They
have no place in a fashion world
which highlights beauty and femi
nity.
In the really high-priced dresses,
no shoulder pads are used. If you
do have them, make certain they
are small and cleverly concealed.
In other words, use pading to give
a nice round line, but have it done
so carefully that no one realizes
you’re wearing pads.
Coats Use Plenty
Os Materials
Most of the coats seen cunenily
are long and full, whether they’re
of the belted variety or princess
style or fitted. If they’re full length,
that is, coming to the dress hem
line, they’re bound to use a lot of
material.
Because of the lovely rich fab
rics used on coats, you’ll be amazed
at some of the lovely details in
tailoring. These features have often
been used in the past, but it takes
a good material to show them -up to
full advantage.
Sarah Anne’s
The vitamin obtained in a
well planned and well balanced
diet strong in milk and dairy
products, vegetables, fruits and
eggs provide the ideal way to
health protection. By following
the suggestions given below you
will find meal planning a little
easier.
Tomato and Molde Egg Salad
6 eggs
1 1-4 teaspoons salt
Cayenne pepper
1 teaspoon prepared mustard
1 tablespoon bottled horse
radish
1 tablespoon mayonnaise
1 tablespoon lemon juice
2 to 4 tablefspoons minced
onion
2 large tomatoes
Salad greens
French dressing
Hard boil eggs, cool sightly,
while warm shell and chop. Stir
in salt, pepper, horse-radish,
mayonnaise, lemon juice and
minced onion. Chill. To remove,
run a knife around inside of
i tumblers. Cut each mold into
1 4 crosswise slices. Lay 8 tomato
slices on a nest of salad greens,
place a slice of egg on each.
Serve with French dressing.
Vegeable Shortcake
*/ 2 cup cooked baby Lima
benas
>/ 2 cup diced cooked carrots
*/ 4 cup diced celery
l>/ 2 cups medium white sauce
*/ 2 cup grated cheese
, 6 squares hot cornbread
Butter
Paprika
Parsley
Measure the vegetable and
I add to the white sauce, in
which the cheese has been
j melted. Heat thoroughly over
j hot water. Split the squares of
| cornbread, butter lightly. Add
I the vegetable mixture between
. the layers and on top. Sprinkle
| with paprika and garnish with
I parsley.
Apple Crumbles
1 cup flour
>/ 2 butter or margarine
l /4 cup brown sugar
4 sliced apples
y 2 teaspoon cinnamon
teaspoon mace
Blend together flour, butter
and brown sugar. Place the
sliced apples into a well but
tered baking dish. Top with
the flour mixture. Bake 45 min
ues in an oven 375 degrees.
Serve with flavored whipped
cream or hard sauce.
Kiss Pudding
3 eggs
1 pint milk
*/ 2 cup sugar
1 teaspoon vanilla
s / 2 cup confectioners sugar
2 squares melted choclate
Make a soft custard of the
egg yolks, milk and granulated
sugar; flavor. Beat egg whites
stiff, add confectioners sugar.
Melt choclate and add to the
egg whites. Pour custard into
a dish with meringue on top
and chill.
Cheese Founde
1 cup milk scalded
1 tablespoon fat or salad oil
% teaspoon salt
Pepper
1 cup day old bread crumbs
1 cup grated processed Ameri-1
can Cheddar cheese
1 teaspoon Worcestershire!
sauce
3 eggs
Combine milk, fat, salt, pep
per, crumbus, cheese and Wor- i
cestershire sauce. Gradual ly
stir into beaten egg yolks. Cool
until lukewarm. Beat egg whites
until stiff and fold into milk
Sunburst Chiffon Cake
i Editors note: This recipe was
submitted by Mrs. Z. M. Cooper,
of Little Sand Mountain. Do any ]
of you other homemakers have \
a recipe you’d like to submit?)
Step 1
2 cups sifted flour (spoon
lightly into cup don’t pack)
iy 2 cups sugar
3 tsp. double-action baking
powder
1 tsp. salt
Measure (level measurement]
throughout) and sift together;
into mixing bowl.
Make a well and add in order.'
*/ 2 cup cooking (salad) oil j
7 unbeaten egg yolks (medium ]
sized>
grated rind of 2 oranges i
(about 3 tbsp.)
% cup cold water
Beat with spoon until smooth.
Step 2
Measure into large mixing
bowl.
1 cup egg whites (7 or 8)
i/ 2 tsp. cream of tartar
Whip until whites form very
stiff peaks. They should be much i
stiffer than for angel food or
meringue. Do not underbeat.
Step 3
Pour egg yolk mixture gradu
ally over whipped egg whites
gently folding with rubber
scraper just until blended. Do
not stir.
Pour into ungreased 10-in.
tube pan, 4-in. deep, immediate
ly, bake 55 min. in slow mod.
oven (325 F.) then increase to
mod. oven (350 F. ) for 10 to 15
min., or until top springs back
when lightly touched.
Cooking Class
mixture. Pour into 1 */ 2 quart
casserole. Bake in pan of warm
water in an oven 350 degrees
for 1 hour.
Spring Salad
1 cup shredded pineapple
2 cups shredded cabbage
2 pimentos chopped fine
y 2 cup mayonnaise
Cress
Mix the pineapple, cabbage
and pimentos. Blend with the
mayonnaise. Mound on indi
vidual plates and garnish with
cress.
Ham Omlet with Garden Peas
6 eggs
6 tablespoons water
% teaspoon pepper
1 cup cooked ham chopped
fine
3 tablespoons butter
2 cups cooked peas
1 teaspoon sugar
y 2 teaspoon salt
1 cup medium white sauce
Beat the eggs, add the water,
pepper and ham. Melt the but
ter in an omelet pan, pour in
the egg mixture and cook over
low heat. As the mixture cooks,
lift the edges with a spatula
and tip the pan gently. Fold
and turn on a hot platter. Have
the pase hot, and seasoned and
blended with the white sauce.
Pour around the omelet to
serve.
SPRIKu MEALS
OFTEN LACKING
!N VITAMIN C
Miss Susan Mathews, nutri
tionist for the State Extension
Service, warned this week that
family meals are more apt to be
low in vitamin C now than at
any other season of the year.
Studies of the blood plasma
of rural school children have
shown that the"e is often a de
ficiency of ascorbic acid, or
vitamin C during late winter
and early spring-, Miss Mathews
said. This explained by fact
that many of the vegetables
and fruits used for meals lost
part of their nutrients during
winter storage. Until gardens
offset this loss with fresh pro
duce, families may run short
on daily health requirements.
However, Georgians are more
fortunate than people in many
other sections of the country,
she pointed out. Lettuce, cab
bage and garden peas will soon
be ready for use in south
Georgia and water cress can be
had in many counties in the
northern part of the state. Dan
delions serve well as a green
vegetable for salads and poke
salad may be used as a green
leafy vegetable.
All these greens and vegeta
bles are rich sources of vitamin
C. Miss Mathews said, and
should be used often to supple
ment the lack of vitamins in
canned and stored foods.
8155 MM
I-6 yrs.
iTf
*- 6 y ri -
Your fun-loving youngsters need lots of
play clothes for gay hours out in the sun.
Two cute outfits are shown above—a long
or short overall for boys and girls, and a
playsuit for sis with tie-on skirt and bon
net to shade her face.
Pattern No. 8155 comes in sizes 1,2, 3,
4, 5 and 6 years. Size 2, 1% yards of 35
or 39-inch; short overalls, yards.
Pattern No. 8147 is for sizes 1,2, 3,4,
5 and 6 years. Size 2, playsuit, l 5 /s yards
of 35 or 39-inch; skirt, % yard; bonnet,
V 2 yard.
Name
Address
I
' Name of paper
Pattern NoSize
Send 20 cents tn coin (for
each pattern desired) to—
Patricia Dow Patterns
1150 Sixth Ave., New York 19, N. Y.
KATHLEEN NORRIS
Must Women Worry?
BeU Syndicate—WNU Features
By KATHLEEN NORRIS
WORRYING is a fault and a
habit. It is also stupid. But of
this faulty, stupid habit, many
women make a virtue. They are
proud of their worrying. It nearly
drives everyone mad; but they are
meekly, resignedly proud of it
Take the wife of the man who
writes the following letter. He, Jim.
is 40; his wife is 36. These are
wonderful ages, the very cream of
life. But for Rose the cream is
curdled.
“The girls and I love Mama,”
writes Jim, or rather typewrites,
on paper that shows he is the head
of a wood and coal business.
“We’ve got everything we want—
a nice home, friends —and we're
all normal people, no sickness of
body or mind. So what can keep a
sensible woman like Rose fretting
and worrying, nagging and com
plaining is more than I can see.
She says her mother was a great
worrier, and says it as if it were
something rather fine.
Others Don’t Fuss
“But what she doesn't know,”
Jim adds, “is that a man is apt to
meet other women who don’t make
such a darned fuss about every
thing. My agent in a near-by town
is a young war widow, and is just
a streak of sunshine. Nothing wor
ries her.
“She’ll fix a little meal up in the
office; she’ll laugh if anything
goes wrong; she’s sure this’ll come
out right and that’ll all clear up.
and it’s a pleasure to be with her
She’s got a boy of five and the
way she handles that little fellow
is a pleasure to see. They laugh to
gether like a couple of kids.
“At home Rose begins nagging
when I arrive and doesn't stop un
til I leave the next morning. Our
girls are only nine and five, but
already they are beginning to ig
nore her criticisms. Their clothes,
their health, our financial status,
the weather, the people she sees
and doesn’t want to see, and the
ones she wants to see who don’t
come, my manners if I’m too cor
dial, my manners if I’m too cool,
my family’s treatment of her when
she was a bride 12 years ago—
there’s no end to it. If I get in a
helper, the girl wastes everything
and isn’t clean; if I don't get her
anyone, she’s half dead with work.
“And all the time she’s capable
and hardworking and economical,
and would die for any one of us,”
", . . the cream is curdled . . .*
the letter continues. “But she sure
does make life a burden for her
self and everyone else.
Criticizes His Driving
“Then there’s my driving She
leans over from the back seat and
watches the road like a cat, and
there isn’t a chicken or a red light
or a truck that she doesn’t see 'way
ahead It gets a man nervous. The
whole thing gets you down.”
♦ * •
This Rose of Jimmy’s sounds to
me like a too-well known type
There isn’t any advice or sugges
tion that will reach suc’h a woman
She is too entrenched in her own
conviction and righteousness.
Her defense would be that Jim
my is careless, that there are
many accidents, that someone has
to watch the family safety and san
ity. that people would be wasting
money and getting sick and spot
ting their clothes and leaving lights
burning and running into traffic if
she wasn't on guard. She would
argue that she kept a perfect
house, never rested day or night
had to assume responsibility be
cause no one else would, and al
together considered herself pretty
nearly the perfect wife and mother.
No, you can’t reach the worriers,
complainers and naggers with even
the gentlest criticism. They are
letter-perfect, and they would laugh
at the idea that households need
the spirit as well as the letter. The
letter, says the wisest book in the
world, killeth. But in the spirit is
eternal life.
What might reach Rose’s impreg
nable fortress of perfection is the
hint of the other woman, in Jim’s
letter The other woman, in his
branch office in a neighboring
town. The woman who is simple
and cheerful and philosophical.
Grief and change already have
struck at this woman. She is one
of hundreds who were widowed in
the war years. She had a child to
protect. She had her living to make.
And still she is happy and self
reliant and free from the swarms
of mosquito cares that beset the
more fortunate Rose.
Price rise in pork and low
grade beef is forecast.
— I tYll ■ Aft I 1
1
Observing Rules Is 'Must'
When Home Cooks Make
Dishes of Cheese, Eggs
IF YOU’RE BUSY juggling menus
for Lent or simply trying to add
variety to your meals, then there’s
concrete help in today’s column of
recipes. Cheese,
eggs and fish are
(V- favorite foods
right now, and it’s
X d— ; a w i se i^ ea to
know how t 0 bring
\ out the best in
J eac h food.
All these foods,
cheese, eggs and fish are economi
cal, which may be an incentive for
you to give them more than a pass
ing thought. However, they’re also
foods which are highly nourishing.
All three contain high quality pro
tein which you need for building
and repairing tissue.
Aside from other vitamins, cheese
furnishes calcium and riboflavin.
Eggs supply vitamin A and riboflav
in as well as iron. For these rea
sons, both foods should be included
in the daily diet.
• • •
THERE ARE MANY schools of
thought on how omelets should be
made, but the main thing is to have
them light.
A light touch is necessary in put
ting together an omelet and it
should be cooked until just done,
then served at once. The omelet
A flavor triumph is this new
way with omelet which uses
broccoli in the fold and is ser
ved with a delightful cheese
sauce. There’s nourishment a
plenty in this cheese, egg and
vegetable combination as well
as variety for your menu plans.
recipe given here uses one ot the
season’s most delicious green vege
tables and is made even more ap
pealing with cheese sauce. Serve
it with a vegetable juice cocktail,
hot rolls and relishes and a simple
fruit dessert, and you have a meal
you'll be proud to serve anyone
Broccoli Omelet
(Serves 6)
6 eggs
6 tablespoons milk
(4 teaspoon salt
1 tablespoon butter
1 cup hot. chopped steamed
broccoli
la pound American Cheddar
cheese
cup milk
Whole heads of cooked broc
coli.
Beat the egg yolks until light Add '
the milk and salt, then fold in stif- i
fly beaten egg whites Pour inio a ]
skillet in which butter has been
melted Cook slowly until puffed and
lightly browned on the under side.
Place in a slow (300°) oven for a
few minutes to dry the top. Spread
half of the omelet with hot. chopped
broccoli, fold the other half over
it and turn onto a platter.
Melt cheese in top of double boil
er. Add the milk, stirring constant
ly until sauce is smooth. Garnish
the omelet with whole heads of hot,
cooked broccoli and serve with hot
cheese sauce
* • •
YOU’LL FIND THESE supper
rolls quick to fix, and an excellent,
nourishing way to solve a meal
problem:
Lenten Supper Rolls
(Serves 6-8)
1 pound grated American cheese
Small bottle of stuffed olives
% cup butter or substitute
V. cup finely chopped green pep
per
14 cup minced onion
1 (8-ounce) can tomato sauce
8 hard rolls
Mix cheese, sliced olives, butter,
green pepper and onion. Blend in
canned tomato sauce. Cut off ends
of rolls and 'hollow them out. Butter
insides of crust and stuff with
cheese filling. Replace ends of rolls
and wrap each roll in waxed paper,
twisting ends to hold paper tight.
LYNN SAYS:
Here are Facts
About Yeast Breads
It’s important to use all-purpose
flour in making bread and rolls with
yeast because this contains gluten.
Cake flours are short on gluten and
do not mane good bread with yeast.
When the temperature goes higher
than Bb°, the heat may easily kill
the action of the yeast.
Mix finely chopped, hard-cooked
eggs w'ith cream cheese and spread
on toast. Broil until slightly bubbly
and serve with bacon strips.
LYNN CHAMBERS’ MENU
•Lenten Baked Beans
Molded Fruit Salad
Cloverleaf Rolls
Chocolate Cake with Caramel
Icing
Beverage
•Recipe Given
Bake in a slow (250’ to 300’) for
30-35 minutes.
Here’s another quickie for a meat
less luncheon or supper dish:
Lenten Broils
(Serves 3-4)
1 tablespoon butter
1 tablespoon flour
44 cup canned tomato sauce
Salt and pepper
14 cup grated American cheese
1 cup flaked tuna fish
14 teaspoon tabasco sauce
Melt butter, remove from range,
stir in flour to make a paste. Add
canned tomato sauce gradually,
stirring until smooth. Cook until
thickened, stirring constantly. Add
remaining ingredients and blend.
Spread on slices of bread and place
under broiler until golden brown
and bubbly. Garnish with a sprig
of watercress.
• • •
CHEESE AND POTATOES are
two foods that combine naturally to
make a pleasing flavorsome dish.
This souffle may be baked in in
dividual dishes or
in one large cas
“ j )/ serole. For a
meatless ~ meal,
)J/serve it with as
paragus tips in
rawn butter
sauce, minted
I carrots and
£ creamed onions.
It may also be
served very nicely with a roast leg
of lamb in place of au gratin po
tatoes. j
Potato and Cheese Souffle
(Serves 6)
1 tablespoon butter
1 tablespoon flour
54 cup milk
1 cup grated or shredded
cheese
1 tablespoon grated onion
54 teaspoon salt
Dash of pepper
2 cups riced potatoes
3 egg yolks
3 egg whites
Melt butler, aod flour anr! -j!°r d
Add milk and cook, stirring con
stantly, until thick Add cheese ;:nc
seasonings and cook over very low
heat until cheese is melted. Add po
tatoes and well beaten egg yolks.
Fold in stiffly beaten whites. Turn
into a large or into individual cas-
■X. £
Light-as-a-feathcr cheese and
potato souffle is an ideal way to
serve the family more milk, for
cheese is a concentrated form
of milk. It’s delicious as a lun
cheon dish or a supper dish with
a meatless meal.
seroles which have been buttered
and bake in a moderately (325°)
slow oven for 40 to 60 minutes.
Braked beans,
prepared as they
are tn the follow
ing recipe, are
tasty and filling,
guaranteed t o
take the edge off
sharp appetites.
’Lenten Baked Beans
(Serves 4-6)
% cup minced onion
IJ4 cups minced green pepper
4 tablespoons fat or salad oil
4 cups cooked or canned baked
beans
% cup chili sauce
¥4 cup grated American cheese
14 cup buttered bread crumbs
Saute onion and green pepper in
fat until tender. Add beans and ar
range in a greased casserole, alter
nating layers of the beans with
cheese. Top with crumbs. Bake in a
hot (400°) oven for 30 minutes.
When you ready the dough for
rising, grease the top of it lightly
with butter, fat or salad oil, and
cover with a clean towel.
Light greasing helps prevent a
crust from forming on the dough.
The towel prevents dust from com
ing in contact with the bread.
Bread and rolls should be re
moved from their pans immediate
ly after baking so they will not
steam and become soggy.
If you like a soft crust on rolls,
brush them with melted butter as
soon as you finish baking.