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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 A j J? |« I |~ »•» 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 I ~A s ■ 1 AEJL ... 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! I <£& VIV -SA C I * ’icl I? * a U 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 1 i' JMR 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. yfag? < ®' k Lvl/iUI m y j j iv\ <, ■>! 1 ; ML* VIA r ; 7 - IT V \ I -vl - A ■ 4|| #I, | \ I J < Ilf •aV U A ■SH 'J / Px. /l IW JLz It If* */f'-U FL. . W 7 y eosTT&tS/ 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 ' S A . . . 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 MEMOS... b-M | <J»»X»»X«X«X»»i»>’X:X°X’I , X■'&Xw.-.".«.*.".-.-."Xw.«.»X™-X-X-X»X-X"X*X-XvX , X"X»Xv , X , X-X"XvX».< , N I. H i * 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!