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WOMAN'S WORLD
Make Homemaking Pleasanter
With a Few Pretty Aprons
By Ertta Haley
DO YOU succeed in looking pret
ty at home? Or. do you hate
hearing someone knock on your
door because they will see you in
an unattractive, dirty dress or a
tom apron?
Aprons are so easy to make and
quickly put together that no woman
who works at home need ever look
shabby. Use pretty bib aprons when
you’re doing the really big cleaning
or cooking jobs, then make a quick
change into a frilly organdy or
plastic half apron, and you'll al
ways look your best.
Those of us who like to sew are
having a real field day with fabrics.
There’s such a variety available,
and everything is so colorful and
pretty, it seems like it’s more fun
to sew than almost anything else.
Sheer organdies, colorful plastics,
a finely woven broadcloth and
other materials are all good basic
materials for aprons.
Women have collections of aprons
as hobbies; others make money for
incidentals by sewing aprons for
others; and few women feel they
ever have enough of them for every
occasion. All of these make aprons
a big and wonderful topic for con
sideration.
Attractive Patterns
Make Sewing Fun
The day of the shapeless and
humdrum apron is past. The apron
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»•» Make pretty hostess aprons ....
of the present is made from attrac
tive patterns, good material, fine
stitching and almost as careful
fitting as a dress.
Even though you select a bib
apron that will be used primarily
for the hard work, it can meet all
the tests for good looks. One of
these which I have added to my
collection is a good example.
This anron is made of deep blue,
with the bib outlined in bright red
rick-rack edging. It has large work
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... or bib dprons at home.
pockets of white flowered chintz
and fits beautifully. Wearing it is
like glamorizing even the most
menial task.
Hostess aprons, or the little half
’aprons which look so fragile but
protect your dress while serving
dinner or acting as hostess to the
afternoon sewing club, are things of
sheer delight. Many have interest
ing shapes and may be adorned
with ruffles, flowers, or sheer, love
ly materials.
Select patterns which you like.
Fit them to you, making them a bit
wider or smaller as befits you.
Good aprons always have generous
ties to make lovely fluffy bows, so
• make the adjustment here, too. if
necessary.
Be Smart!
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Much of the drama of the new
season’s frocks is in the skirt
treatment. Sketched here are
two of the most popular inter
pretations. At the left, in a
small print on a tie type silk is
the peg top skirt, which is meet
ing with an enthusiastic accept
ance among the slender, youth
ful wearers. The full skirt at the
right is made unusual with the
manipulation of the stripes, also
in tie silk, and the tiny front
panel with pleats on the side.
The bolero, too, is all the more
interesting for its play of
stripes. ®
Cotton for Travel
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What could be smarter or
more practical for traveling
than this cotton redingote and
dress by Tina Leser? The red
ingote is styled in iridescent
cotton tweed in changeable
colors of green and blue that
shimmer in the sunlight. It’s
wrinkle-shed. washable and
long wearing. Underneath is a
sun and date dress with a deep,
cut-out neckline in satin striped
cotton.
Select Colors, Fabrics
That are Suitable
If there’s a color which you avoid
in clothing, observe the same rule
when selecting material for an
apron. By the same token, choose
those colors which are flattering to
you in dresses.
Many varieties and colors are
now available for aprons, and you
can afford to be as discriminating
as possible.
Darker colors have always been
favored for the work aprons, but
no longer do these need to be a
hodge-podge of prints that are not
attractive. When you do choose the
darker colors, lighten them with a
bright, contrasting trimming on the
bib or pockets where wear and dirt
do not show.
If you choose checks and plaids,
or even prints for the work apron,
give it high style by using a solid
color that matches some color used
in the apron itself.
For those of you who prefer the
pastel aprons even for working
purposes, your best choice is among
the plastic materials. Light pinks,
yellows, blues and greens are popu
lar in both prints and solid colors.
No matter what the task, the apron
is easily cleaned and wiped dry be
tween towels in a matter of min
utes, so it will always be fresh.
Here are Tips
For Plastic Sewing
When you sew with the plastics,
plan to do it on a fairly cool day so
that the material will be pliable
while you work with it.
Sometimes handling makes the
material sticky. If this happens,
sprinkle the plastic lightly with a
film of talcum powder.
Never have the stitching too
small and avoid tightness while
sewing. Practice the. stitching on I
a few scraps of material before :
putting the apron through the sew- !
ing machine.
Let the plastic run easily through !
the machine needles, without at
tempting to stretch or pull it. This
prevents getting the material out of
shape and makes sewing much
easier.
Add Decorative Touches
To All Aprons
Whether you’re making work
aprons or hostess types, the aprons
will be more attractive when light- i
ened with clever edgings or appli- I
ques. Make your own appliques, or
buy ready-made ones which simply I
need to be attached.
The same is true of ruffles. This
may be purchased by the yard or
made by you of contrasting or simi
lar material to the apron.
Bias tape is a simple enough I
trimming to add to any kind of
apron since it is purchased already
folded. Several different widths
are available from which to choose
the most appropriate.
Lace trimming is not seen as fre- i
quently as previously, but there are I
many types of aprons in which it
can be used. Since aprons have to
withstand lots of laundering, it’s a
good idea to attach the lace secure
ly so it doesn’t come off readily.
Also, select a sturdy type of lace
which will withstand washing.
Glazed chintz for ruffles, pockets
and other trimming details is gain
ing in popularity. It’s sturdy and
easy to sew.
Ideas for Aprons
Show Ingenuity
Develop your own ideas in mak
ing aprons by studying some of
these following tested ideas.
Paisley handkerchiefs, floral
motif or plaid hankies, if they
match or contrast, may be brought
together for pretty aprons. No other
material is used since the handker
chiefs are folded and pieced to
gether to make the whole apron.
DEFEAT SPRING FEVER FEELING
WITH RIGHT FOODS AS “TONIC”
That “tired feeling” which oc
curs around this time of year,
is often called the result of
imagination and the weather.
In the light of newer knowledge
m nutrition, however, it is now
I understood that there is a real
cause, and that the right kind
of food is important in main
taining our energy and sense of
well being.
For example, one of the food
elements which may be lacking
in the diet is iron. Iron is essen
tial to the formation of good'
red blood. Lean meat, especially
fiver, is a valuable source of
iron, says Reba Staggs, home
economist, and she recommends
chat it be served regularly in
the diet, to insure an adequate
supply of this mineral. Espe
cially is this true in the case of
. children.
Liver is easy to prepare. It
can be sliced and broiled or
braised. If it is a large piece, it
should be braised. It can also be
ground or chopped and broiled
in patties, baked in a loaf, or
combined with other foods to
spring dishes.
An unusual recipe for a liver
dish that will be appetizing as
I well as beneficial to children is
Liver Rolls with Sausage Stuff
ing, suggested by Miss Staggs.
Liver Rolls with Sausage
Stuffing
6 large slices liver
6 to 8 links cooked pork
sausage
1 cup fine dry bread crumbs
1 small onion, grated
l / 2 cup hot water
Salt
Pepper
6 slices bacon
Pour hot water over the liver
slices. Sausage left over from
breakfast may be cut into pieces
for sausage stuffing. If no
cooked sausage is on hand,
brown and partially cook the
sausage first. Combine with
bread crumbs. Season with
grated onion, salt and pepper
and moisten with hot water.
Pile a teaspoonful of bread
dressing on each of the scalded
liver slices. Roll and wrap a
slice of bacon around the out
side. Fasten the ends with
toothpjcks. Place in a baking
dish. Add one-half cup hot wa
ter, cover and cook slowly in a
moderate oven for forty-five
minutes. Remove the cover dur
ing the last fifteen minutes in
j order to brown the bacon.
Carrots for the Home Garden
Carrots give greater returns
l in yield and nutritive value for
I the garden space they occupy
i than squash or yellow com, but
j gardens with plenty of room for
| planting may well have all
three.
A successful spring clean - up
campaign can be a mighty po
tent weapon in reducing local
fire losses.
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Want something new and cute for
a pretty little miss? Here’s a dainty
puff sleeved dress that’s as sweet as
her smile. The tiny front yoke can
be plain or trimmed with rows of
gay ric rac, the pert collar is edged
'.€it.h lace or ruffling. Panties to
match.
Pattern No. 8085 is for sizes 2,3, 4.
5 and 6 years. Size 3, dress, 1%
yards of 35 or 39-inch; panties, %
yard; % yard contrast.
Name
Address
Name of paper.
Pattern NoSize
Send 20 cents tn coin (for
each pattern derired) to —
Patricia Dow Patterns
' 1150 Sixth Ave.. New York 19. N. T.
THE SUMMERVILLE NEWS
TEMPT FAMILY
WITH RETTER
RREAKFASTS
Breakfast is a meal worth a
little extra planning, for two
reasons, says Reba Staggs, food
authority. First of all, a really
tempting breakfast will help to
solve the problem of getting
the “sleepyheads” out of bed.
■I They’ll get up if they know that
j they are going to get a good
breakfast.
The second, and perhaps most
: important reason, acording to
Miss Staggs, is that the family,
and especially the children, will
i start the day right with good,
satisfying food.
An important point to con
sider is planning with an eye to
ease of -preparation. A really
good breakfast need not take
too much ime or exra work.
For example, the addition of
' crisp bacon slices to the break
fast menu is a great tempter
of appetites, and bacon requires
only a short time to prepare.
Put a single layer of slices in a
cold frying pan and cook slowly
over low heat, turning occasion
ally. Pour off the fat from time
to time so that the bottom of
the pan is only well greased.
When the bacon is light golden
brown and evenly crisped, re
move to a hot platter.
Canadian style bacon or ham
may also be used if you prefer.
They are as easily broiled or
panbroiled.
Fire Prevention
Fire protection engineers em
phasize tha t9O percent of all
farm fires could be readily pre
vented if full attention were
given to eliminating common
fire hazards.
Nonpoisonous Insecticides
Rotenone or pyrethrum dusts
are two good nonpoisonous in
secticides for use in home gar
dens. They are effective against
both chewing and sucking in
sects and are not harmful to
plants or people.
Louisia's Letter
Dear Louisa:
I am fourteen years old and
do you think I should go with
boys?
•When boys ask me for a date
and I want to refuse them what
do I say? When I refuse them
they seem as if they want to
get angry at me.
VIRGINIA—VA.
Answer:
You are a bit young to be
having regular dates with boys
but if there is a school party or
a group of you wish to go to a
movie, I think it would be ail
right to date a special boy for
the occasion provided you come
in at a reasonable hour and
your parents know that the boy
you are going with is not a bad
character.
If a boy asks you for a date
and you have to refuse, do it
tactfully so that he won’t have
his feelings hurt. Just say that
you don’t know whether you
can go or not as you will have
to ask you parents. Parents are
always glad to refuse you per
mission if you don’t care to go.
,Or if you have made plans to
go out with some girls you can
use that as an excuse.
LOUISA.
Dear Louisa:
I am in love with a boy I have
been going with for about- two
months. He comes to see me
often and I think he loves me.
But he gets mad at me a lot
because he says I have been
standing him up but I have not i
stood him up as long as I have [
been going with him. He will
not go with anyone but me.
Should I go with other boys ’
or not?
L. M. S.—Ga.
Answer:
How can he think you are
standing him up if you are not?
As I understand the term it
means breaking a date with one
boy in order to go with another
and unless you have done that
I do not understand how he can
think you have.
Perhaps he doesn’t make
himself clear about dates or
does he expect you to stay home
and be there whenever he takes
a notion to come visiting? That
would be a most unsatisfactory
way of thinking, in my opinion
and I should try and get the
matter straightened out before
I decided on him as a steady.
LOUISA.
Dear Louisa:
My son has reached the age
where he drives the family car.
Frequently I run out of gas
since that has started. He has
his allowance but how can I be
fair about the amount of gas he i
uses?
DAD- ILL.
Answer:
• Just charge him for the miles i
he uses but I warn you this will j
be a hard matter to keep up |
with. You can, however, refuse
to give him the car the next
time he wants it if he leaves
you with an empty tank.
LOUISA.
KATHLEEN NORRIS
*
Block That Divorce
Bell Syndicate—WNU Features
CAVE YOUR MARRIAGE if
you can. Partly because mar
riage is the very root and basis
of our civilization, but partly,
too, because there is no compan
ionship or happiness in the world
like that of a man and woman who
have achieved a successful mar
riage.
Don’t think of your relationship
with your husband as a fact ac
complished, finished, settled, never
to change. Think of it as being
constantly in a state of develop
ment, up or down, for better or
worse. Either your marriage is a
more perfect thing today than it
was a year ago or it is a less per
fect one. Which is it?
Don’t let it get into an unimagi
native rut, a daily pounding along
at distasteful drudgery. And don’t
let its only bright moment be es
cape—the radio, the movies, par
ties, murder stories. Make it in
itself the core of your happiness,
the center from which all these
amusements and activities spring.
Easier said than done? Os course.
But marriage, like anything else
worth while, is a slow, hard, de
manding job. And its success or
failure is far more in the hands of
the woman than the man.
Money Is The Root
Finances are of first importance
and most wives fail in one of two
particulars there and some fail in
both. First, the wife won’t keep
expenses down to budget lines. And
second, she takes no interest in
how the money is made.
This last, and it is the most com
mon failing, is peculiar to American
women. European wives snare
every moment of a man’s care,
anxiety, doubt. They know who the
customers are, what taxes and
rent are, what the man’s hopes and
plans are. But some of our women
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. . . Consider expenditures .
remain all their wedded lives in a
state of supreme indifference and
ignorance on those points. What
they want is the money and nothing
else. And some of them urge a
man into actual dishonesties in
their eagerness for money.
Once the money point is settled
satisfactorily, the marriage is
halfway to success. Girls before
marriage ought to be encouraged to
work out budgets, to consider ex
penditures
The Cutter marriage was on the
rocks 11 years ago this year. Every
thing was wrong with it. The four
expensive apartment-house rooms,
the two exacting babies who started
coughing in November and didn’t
stop until April. The surveillance i
of Jim’s mother. The money short
age. And all the details that dust, j
didies, dishes, disgust and dis i
illusionment could supply. The :
Cutters talked of divorce. But how? j
If Jim couldn’t support his family
in one unit, how could he support
it in two?
Quarreling Stops
Then the older baby got polio
and Jim and Nancy were awakened.
The carping, scolding, quarreling
stopped like magic. Mother and
father turned to the task of saving
little Beverley.
Beverley needed sunshine. So
they drove out into the least fash
ionable of Toledo’s suburbs and
bought two acres and a shanty for
$1,300. The house had electricity,
but no bathroom, no furnace, no
luxuries. i
“Freedom —don’t we all love it— i
and I was free!” she writes me.
“No telephone, no outside interests I
at all. Just Boppo, who was two ;
when we went out there, and Bev I
getting well visibly, and Jim com i
ing home a new man. He put our
floor-heaters in, he got the garden
into shape, he brought in the first
two of my handsome brood of chick
ens in his pocket—tiny peepers to
amuse Bev. In 1940 we mortgaged
ourselves to the tune of $19,000 and
built two five-room cottages on the
front of our place. They are com
pletely separate from us, and they
bring in S2OO a month. Jim says
nothing on earth can keep us from
being snug and secure.
♦ ♦ ♦
“Well, we aren’t worried about I
that. We’re nappy.
“I look back at our life a few
years ago,” the letter ends, “and
I don’t seem to be the same woman
That other woman always was try
ing to push her life aside and live
in some dream. It took terror,
poverty, change to awaken her
Ours isn’t one of the sensational
American stories. It wouldn't
have mattered to anyone if our
marriage had ended in divorce and
our family been scattered to try
all sorts of miserable makeshifts.
AFL council calls Soviet
“peace bid” a “sham.”
HOUSEHOLD
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For Variety, Serve Birthday Pie
(See Recipes Below)
Birthday Ideas
ANYBODY CAN HAVE a birth
day cake, and usually does.
„ Maybe that’s be-
•Xl cause no one
rl II ii ever thinks of
■■Bi I M having a birth
■ day pie. How-
J ever, as you can
J? see 7rom the pic-
ture ’ a birthday
P* e * s both at
tractive and de
licious, and is appropriate for
carrying birthday greetings.
Have you ever noticed how some
one’s birthday creeps up on you
sort of unexpectedly, too? You may
have planned a pie or just fruit and
cookies for dessert. These, too, can
be decorated to suit the occasion.
Then, again, if you are rushed
for time, there may be some simple
dessert which will take less time
than the layer cake and its elabor
ate topping. Look through the tips
I’m giving you today if you want
unusual ways to celebrate birth
days.
• ♦ •
A GLAMOROUS birthday party
dessert may be swished out of pre
pared chocolate pudding, like this:
Chocolate Coconut Birthday Pie
1 package prepared chocolate
pudding
2 cups milk
l /> cup shredded coconut
1 baked 8-inch pie shell
2 egg whites
4 tablespoons sugar
Vi cup shredded coconut
Prepare chocolate pudding as di
rected on package with the milk.
(Reduce milk to one and three
fourths cups if a thicker filling is
desired.) Cool, stirring occasional
ly. Add one half cup coconut. Turn
into pie shell.
Beat egg whites until foamy
throughout. Add sugar, one table
spoon at a time, beating after each
addition until sugar is blended.
Then continue beating until mixture
stands in peaks. Pile lightly on top
of filling. Bake in a moderate (350°)
oven for 10 minutes. Sprinkle with
one-fourth cup coconut and continue
baking five minutes longer, or un
til delicately browned.
Candles are easily arranged on
the pie if you simply melt a drop of
wax on the plate and stick the
candle in it. Another idea uses
marshmallows for candles. In this
case, candles must be small, of
course, to avoid top heaviness.
Here’s another idea for pie. if
you want to carry out the same
treatment suggested above for
candle arrangement. This is a light,
airy chiffon pie. butterscotch in
flavor:
* Butterscotch Chiffon Pie
(Makes one 9-inch pie)
1 baked, 9-inch pie shell
1 tablespoon plain, unflavored
gelatin
cup water
3 eggs, separated
1 cup brown sugar, firmly
packed
1 cup scalded milk
2 tablespoons butter
M teaspoon salt
14 teaspoon vanilla extract
% cup granulated sugar
Soak gelatin in cold water for
five minutes. Beat egg yolks until
thick and lemon colored. Gradually
LYNN SAYS:
Quick ways to Prepare
Dishes Giveln
For thin, crisp French fried
onions, soak one-fourth-inch thick
onion rings in milk for 15 minutes,
then dip in a mixture of two-thirds
cup of cornmeal and one-third cup
of flour to which salt and pepper
have been added. Fry in hot, deep
fat (375°) for two minutes.
Ready-cooked ham may be heated
with canned sweet potatoes on the
broiler rack for another quick de
licious meal.
Thursday, April 28, 1949
LYNN CHAMBERS’ MENU
i
Broiled Chicken with Mushrooms
Mashed Potatoes Green Peas
Tossed Orange-Grapefruit Salad
Hot Biscuits Butter Honey
*Butterscotch Chiffon Pie
‘Recipe Given
beat in brown sugar, then the milk.
Add butter and salt and cook in
top of double boiler until thickened.
Stir in gelatin. Cool; add vanilla.
Beat the egg whites until stiff; add
the granulated sugar gradually,
while continuing to beat until stiff.
Fold into cooked custard, then pour
into pie shell. Decorate with
whipped cream, if desired.
* ♦ •
ANOTHER EASY WAY to take
care of a birthday is to serve a
delicious bowl
v '■te of scoops of de-
lightful, refresh
ing ice - This
I may be bought
~j\f ill alread y made in
/ \ ( l any flavor de-
/ \ * I /\||| sired, or may be
/ \ made in your re-
_/ frigerator from
the following recipe:
Fruited Orange Ice
(Makes I*4 quarts)
3 cups water
1 cup sugar
5 cups orange juice
J 4 cup lemon juice
Grated rind of % orange
3 bananas, sliced
J 4 cup maraschino cherries,
sliced
Make a syrup by cooking the
water and sugar; cool. Mix orange
and lemon juices; add grated
orange rind; add syrup and sweeten
to taste. Freeze until mushy. Add
bananas and cherries and continue
to freeze until totally frozen. To
serve place scoops in a large bowl.
When serving a bowl of ice or
ice cream, carry out the birthday
theme with a
K 9 v plate of special
L cookies, each of
x which has a
I small candle in-
—(\\ serted through
\)l tbe cent er- Nat-
*'f-v"v urally, the cook-
ies should be un
/(V X- usual as they
Il are really sub-
Z7 stituting for the
c cake. Here are
several good types from which to
choose:
London Bars
'/■• cup sweet butter
4 tablespoons confectioners’
sugar
2 egg yolks
14 cup flour
Apricot jam
Nut meringue
% cup blanched, shredded al
monds
Cream butter and sugar; add egg
yolks and flour. Press dough one
eighth inch thick into a buttered and
floured pan. Bake in a hot oven un
til light brown, about 10-12 min
utes. Remove from pan, spread
with apricot jam, cover with nut
meringue, sprinkle with the al
monds and return to the oven until
almonds have'browned. When cold,
cut into strips, three inches long
and one inch wide.
Youngsters will love these new
eookie treats. Use your favorite
oatmeal cookie recipe, fold in one
half cup of finely cut gumdrops.
There’s a real flavor surprise in
every bite.
Serve stew in a noodle ring, made
by packing cooked noodles into a
greased mold, then turning out on
a chop plate and filling the center .
with cooked stew.
Dip thin calves-liver slices in
French dressing, then in bread
crumbs and saute quickly in but
ter. This is truly delicious!