Thursday, Nov. 16, 1939
New Elegance in Current Mode
Calls for Quality-Kind Silks
By CHERIE NICHOLAS
(Recipes Below.)
Incredible as it may seem the cal­
endar is bringing Thanksgiving time
again and with it comes to every
homemuker thoughts tor the Thanks­
giving menu—plans for its prepara­
tion and anticipation of the fam ily’s
return.
Today, however, I want to re­
verse this whole situation. I want
to suggest to you
that enjoyment of
your fam ily on
Thanksgiving day
should be the key­
note of every one
of tha plans that
you make for the
day.
Now that
does not mean for
one minute that I
am
suggesting
that the Thanksgiving dinner be
slighted. I couldn't do that, for who
of us for one minute would sacri­
fice those precious memories of
Thanksgiving dinners at grandmoth­
ers that are really priceless heir­
looms. No, 1 say—we won’t sacrifice
the dinner—but we will plan it so
that you will be as free as possible
on Thanksgiving day so that you too
can enjoy the fam ily and let the
fam ily enjoy you. A m iracle you
say? No—not really—just wise plan­
n in g -p le n ty of work the day before
perhaps—but tim e— no w orry—and
an easy dinner on Thanksgiving—
and that's worth while isn't it?
How to do it? Well here are my
suggestions. F irst, it is entirely pos­
sible to clean, prepare and even
stuff the turkey the day before
Thanksgiving
rather
than
on
Thanksgiving morning. Then put it
on a rack in an open roasting pan
and store it in your refrigerator
over night. I f you have a mechani­
cal refrigerator it w ill be running of
course. I f you have an ice refrig ­
erator, be sure to get an ample sup­
ply of ice so that your refrigerator
can really work for you over this
holiday.
Vegetables—salads—relishes, in­
cluding celery, radish roses, etc.,
even desserts, one
and all can be
gotten ready on
Wednesday
and
as I say, then all
that remains for
Thanksgiving day
is just the cook­
ing, the table set­
ting and later the
serving of the viands.
Below I am including a number
of Thanksgiving recipes which are
all planned for just such Thanks­
giving ease. And—a happy Thanks­
giving to each one of you.
Roast Turkey.
Allow % to 1 pound of turkey per
person served. Dress, clean, stuff
and truss turkey. Brush well with
unsoltcd fa t and place on rack in
large open roasting pan. (Store over
night in refrigerator if desired).
Roast in moderate oven (325 de­
grees) allowing approximately 20
minutes per pound roasting tim e
for a 12-pound turkey, 17 minutes
per pound for an 18-pound turkey
and 15 minutes per pound for a 22-
pound turkey.
Brush with melted butter just be­
fore serving.
Dressing for Turkey.
10 cups soft bread crumbs
1 cup butter (m elted)
1 tablespoon salt
1 cup chopped parsley
2 tablespoons poultry seasoning
M ix all ingredients thoroughly and
use for stuffing the turkey. Note:
This amount of dressing is sufficient
for a 10-pound turkey. I f a larger
turkey is to be stuffed the recipe
should be increased proportionately.
Giblet Gravy.
Pour off liquid in pan in which
turkey has been roasted. From liq­
uid skim off 6 tablespoons fat; re­
turn fat to roasting pan and brown
with 6 tablespoons flour. Add 3 cups
stock in which giblets, neck, and
tip of wings have been cooked; or
if preferred, 3 cups m ilk m ay be
substituted instead of the stock.
Cook, stirring
constantly,
until
thick; then season to taste with salt
and pepper. Add giblets (cut in
small pieces), heat well, and serve
hot.
Oranged .Sweet Potatoes.
(Serves 6-8)
Parboil 6 medium sweet potatoes,
peel and slice lengthwise. (Prepare
to this point on Wednesday and store
overnight in refrigerator.) Arrange
slices in baking dish and sprinkle
with Mi cup brown sugar, dot with 2
tablespoons butter and add 1 table­
spoon grated orange rind. Pour over
this *4 cup orange juice and scatter
2 tablespoons brown sugar and a
little paprika over top. Bake cov-
ered for 30 minutes in moderately
hot oven (375 degrees). Uncover
and bake approximately 15 minutes
longer.
Creamed Onions With
Cream Cheese.
(Serves 6)
2 pounds small white onions
3 tablespoons butter
3 tablespoons flour
2 cups m ilk
*4 teaspoon salt
1 block cream cheese
Boil onions until tender in salted
w ater. (This can be done on the
day before Thanksgiving and in this
way the onions w ill be all ready for
their final baking on Thursday.)
M elt butter, add flour and stir thor­
oughly. Add m ilk and salt and stir
until thick. Then add I block of
cream cheese broken in small
pieces. When blended, pour over
onions in a baking casserole. Sprin­
kle with buttered cracker crumbs
and bake in a moderate oven (350
degrees)
until
crackers
are
browned. Serve at once.
Cabbage-Pineapple Gelatin Salad.
1 tablespoon unflavored Gelatin
*4 cup pineapple juice (canned)
1 cup water (boiling)
IV« teaspoon salt
1M tablespoons vinegar
2 cups cabbage (shredded)
1 cup pineapple (diced)
Soak gelatin in the cold pineapple
juice. Add to hot w ater and stir
until dissolved. Add salt and vine­
gar. Chill. Add remaining ingredi­
ents and pour into mold. Chill un­
til set.
Pumpkin Pie.
(M akes 2 pies)
3 cups pumpkin
4 eggs
1*4 cups brown sugar
V« teaspoon salt
% teaspoon grated nutmeg
% teaspoon ginger
Mi teaspoon cloves
Mi teaspoon allspice
Mi teaspoon cinnamon
4*4 cups m ilk (scalded)
To cold canned or cooked pump­
kin add the eggs (slightly beaten).
Blend salt and
spices with the
brown sugar. M ix
pumpkin m ixture
with the brown
sugar
m ixture,
and to this add
the scalded m ilk.
Pour into pie plate lined with pastry
dough. Bake 10 minutes in a hot
oven (450 degrees), or until crust
is set. Then reduce heat to a mod­
erate oven (350 degrees), and bake
until filling is firm —about 45 min­
utes. (These too can be baked on the
day preceeding Thanksgiving.)
Don’t Miss These Household Hints.
"Household Hints ’ by Eleanor
Howe contains as helpful a group of
time-saving suggestions on every
phase of housekeeping as one can
ever expect to find. To secure a
copy—to be able to put these ideas
to work irfyo ur own home—send 10
cents in coin to “ Household H ints,”
care of Eleanor Howe, 919 North
Michigan Avenue, Chicago, Illinois.
Homemade Bread for Young
And for Old.%
A ll the world loves homemade
bread and what is more home­
like than the old-fashioned hot
butterscotch rolls, homemade
bread, parker house rolls, etc.,
that mother used to make? I t ’s
just those kind of recipes, (sim pli­
fied though) that you will find in
this column next week. Be sure
to look for them.
( R e lc a u d by W e ite m N ew epnper U n io n .)
PARTMENT
ìa ìà u à à à ia à a à a a a j
MEMORIES OF THANKSGIVING PRICELESS HEIRLOOMS
Cooking the Thanksgiving
Dinner
ITTERN h I
makes up sm artly in velvet, faille
br thin wool.
The Patterns.
No. 1850 is designed for sizes
12, 14, 16, 18, 20 and 40. Size 14
requires 4*4 yards of 39-inch m a­
terial with long sleeves; 4% yards
with short; % yard contrast.
No. 1849 is designed for sizes
36, 38. 40, 42, 44, 46, 48, 50 and 52.
Size 38 requires 4’» yards of 39-
inch m ate ria l with long sleeves;
4%
yards,', w ith
three-quarter
sleeves; % yard ribbon.
F all Pattern Book.
Special extra! Send today for
J your new F a ll Pattern Book with
a stunning selection of a hundred
perfect patterns for all sjjapes and
sizes. Savq mopey aftd know the
I keen satisfaction of personally
planned,, perfectly fitted garments
! by m aking your own frocks with
I these sm art, carefully cut designs.
You can’t go wrong—every ’ pat­
tern includes a step-by-step sew
¡c h a rt tar guide beginners. Price
of P attern Book, 15 cents.
Send your order to The Sewing
Circle P attern Dept., 149 New
I F YOU want a bright new every- Montgomery Ave., San Francisco,
* day dress th at’s tailored and Calif. Patterns 15 cents (in coins)
practical, yet sufficiently youthful
each.
and gay so that you'll never tire
|B«U Syndicate— W N U S e rv ic e .I
of it even gfter constant wear,
m ake it like No. 1850. It buttons
down the front,'coat style, is.dart-
fitted
at
the
waistline,
and
trim m ed-w ith contrast. You’ll find
it especially pretty in plaid wool,
velveteen or chaliis.
Sm art and Youthful.
F o r large women, No. 1849 has
beautifully slenderizing lines, and
PEACE
is expertly designed ' to give the
round-bosomed, slendbr-hipped ef­ • * ’ | ' H E greatest guarantee o f peace la
fect that m ature figures look best
a pu blic o p in io n that ilr«ires
and most youthful in. A good peace. W ith o u t a knowledge of the
style forecard parties and iunch- facts we cannot Ijave m eh a public
eons because 'a ll the. detailing is opinio n. G iv e lig h t and the people w ill
on the bodice. The ..neckline is find th e ir own way.” — 0 . S. Sen ator
particularly flattering. .This dress Henry C. Lodge Jr.
• ,
\
' ».
Q
U IC K
UOTES
I
j
i
!
I
H A T was good enough for our
’ ’ great - great - grandmamas
should be equally as good for us.
Some such thought must have moti­
vated the minds of our modern fab-
ricists when they announced for fall
and winter 1939-1940 a revival of the
quality-kind old-fashioned silks such
as were the pride and the joy of our
ancestresses. Call them heirloom
I silks if you will, for some of the
| silk weaves so chic and so fabric-
fine that are considered high-style
; today but tell the story over again
; of sterling-worth bengalines, failles;
likewise traditional ottoman silks
| and grosgrains, also stand-alone
| moires and taffetas that make music
- with their rustle of real honest-to-
goodness silk.
When you come to analyze the
present situation, the re-incarnation
in current fashion of the elegant
i “ lovely lady” fashions so charac­
teristic of the early Victorian and
Edwardian periods, we of this gen­
eration just naturally have to think
in terms of fabric elegance.
The idea that prevails this season
is fabric elegance for dresses
styled with utmost simplicity, de­
pending on accessories for dash and
allure. High value is put on skillful
fabric treatm ent in drapes, shirr-
ings, pleating and self-fabric details.
It is a very silk-conscious group
we present in the illustration here­
with. A great favorite with French
designers is pure silk jersey which
they say, and they prove it in the
lovely creations they turn out, has
no peer when it comes to sculptural
draping and intriguing shirring.
The attractive dress to the left in
the picture is of smooth, dark silk
jersey. Although it has been elab­
orately draped and shirred, the slen­
der silhouette has been in no respect
sacrificed.
I f you haven’t a silk
jersey (preferably black) daytime
dress in your collection you are los­
ing out on a lot of pleasure and com­
fort. Choose dark or black jersey
for practical afternoon wear and for
your loveliest form al let it be Of
white silk jersey sculpturally draped,
adding gold accents to make it su­
premely beautiful.
A draped and shirred green silk
crepe luncheon dress, designed for
the new corseted lady, is shown to
the right. It speaks eloquently in
favor of fabric treatm ent. Note the
I self fabric pleated ruffle on the bod-
’ ice ' the wide corselet belt and
other fetching styling details.
Centered in the trio is a striking
evening ensémble dyveíopéd' of
handsome silk white (¿mle.for faille,
such as our grandmothers treasured,
is again a favorite silk. Note the
bpef peplum that flares from the
new lowered waistline of the basque
jacket. The novel square buttons
are of outstanding style importance.
I t ’s fo r tú n a te lo ? 11 be if yoq ,hkve
stored away among heirlooms some
of the gó'rgeous jeweled buttonsvthat
once were fashionable and are so
again. Glorify your evening coat'
with these buttons or your blouse or
your “ bestest” afternoon dress.
In conclusion just a word about
the stunning jacket tailored suits
that are made of black' bengaline
silk or faille. These silk classics
register among the topnotch fash­
ions of the day.
(Released by Western Newspaper Union.)
-------- ----- •-------
I
Suits Are Favored
In Newest Modes
Suits are im portant in the new
mode and include both dress and
jacket and skirt and jacket combi- |
nations. Short, fitted, peplum jack­
ets and long fitted jackets are both
in the picture. M any are furred
and worn with fur muffs, hats and
umbrellas whose handles are cov­
ered with the same pelts.
Smartest coats, both cloth and
furs, are fitted and flared. Many
cloth ones are so liberally trim m ed
with pelts that they seem about half
fur.
Persian lam b, beaver, seal,
leopard, fox, m arten and mink are
all used.
A Quiz With Answers
Offering Information,
on Various S u b jects
ASK M E
A N O TH ER
1
T h e Questions
A Loose Tongue
-- 7V. How many times dftes high
Never yet did any man repent
of having spoken too littla, where­
tide occur during a week?
8. W hat is meant by the heur­ as m any have been sorry that they,
have spoken too much.—A rabian
istic method?
Nights.
The" Ansvbers
1. On the July Fourth following
the admission.
2. The ant.
3. A bugle has- no valves, the
cornet and trum pet are sim ilar,
but the cornet has more winding,
curved pipes and is shorter.
4. The floyv b h w a te r oyer N iag­
ara falls is '67,000 tons per'thinute.
R
CAMELS
W
BURN SO MUCH
LONGER—GIVE
EXTRA SMOKING.
THEY'RE THE BEST
- CIGARETTE BUY!
A ir-Travel Suit
W hatever prioe you pay per pack,
i t ’a important to remember thia
fact: By burning 25% tlower than
the average o f the 15 other o f the
la rg e it-a e llin g brand a t e it e d —
slower than any o f them—CAMELS
give a amoking pint equal to
Whimsical Velvet
Turbans in Colors
Milliners are designing adorable
little velvet turbans, bright with col­
or, to wear with fur coats this winter
or to crown smart dinner gowns with
glory. These little fantasies of velvet
are often allover shirred or are
formed of myriads of little corded
loops. Some houses are showing
them in that old-time favorite, old
gold. Others exploit them in teal
blue to ensemble with silver jewelry
set in blue stones, and as for eye-
dazzling red, there’s nothing sm art­
er than a red hat with a black dress.
In fact these cunning velvet tur­
bans have gone on a gay and festive
color spree. The fireman-red velvet
types make you “ stop, look and lis­
ten’’ but you'll love these startling
reds just the same. With dark furs
they are simply perfect.
Most of these flattering little hats
have a snood to cover the coiffure
at the back, and it’s “ m ighty like a
rose” that some of them look being
often a huge pouf of velvet in flow­
er color, posed jauntily low over
the brow.
5. Perm anent—constant, without
cessation. Perpetual—repeating at
! intervals.
6. Seven red and -six white.
7. Usually tw ic e 'a day.
I ’ 8. Heuristic is derived from the
Greek heuretikos, meaning ingen­
ious. - Heuristic method is one
which incites the pupil to find out
things for him self and use his own
initiative.
1. When a state is added to the
Union, when is the star added to
the flag?
.
2. What anim al ’ has the largest
brain in proportion to its size?
3. What is the difference between
■ cornet, a trurppet and a bugle?
4. How m any tons of w ater flow
over N iag ara falls per minute?'^
5. What is the difference • be­
tween perm anent .and perpetual?
6. Are then« more red or white
stripes in tfie Am erican flag?.
W I L B U R S H A W — Automobile
racing champion—winner of Indlan-
apolle 500-m ilc race 1937, 1939
MORE PLEASURE
PER PUFF—MORE
PUFFS PER PACK
Now that it’s “ ship ahoy" in the
air, as well as by sea, designers are
making a feature of air-travel fash­
ions. Victor Stiebel, noted London j
designer, is among the first to turn
attention toward creating airship
wardrobes. For daytime needs in
his clipper wardrobe he designs this
handsome and practical suit.
In
this instance rabbit’s hair crepe of
napthalated wool ia intricately ta i­
lored into a slim straight model with
rows of self-colored stitching.
A
m ist green hat tops the suit to per- |
fection.
Caine's
tONG-BURHlHG
C 0SW » (OBKCCOSl
Penny fo r Penny
Vour Beat Cigarette Buy
EXTRA
SMOKES
PER
PACK