Illinois Valley News, Thursday, March 13, 1941
Page Three
PJaids Bold, Colorful, Striking
In Spring Coats, Capes, Jackets
By CHERIE NICHOLAS
Jo. SEW
4^ Ruth Wyeth Spears
other crosswise through the cen
ter. The two pieces for the ban
danna lap one inch below the top
of the up-and-down line. Their
lower ends come one-half inch be
low the ends of the crosswise line.
Stitch these in place. The one-
inch buttons for the eyes are
spaced two inches apart and the
tops are one-fourth inch above the
crosswise line of basting. The top
of each mouth is 1*4 inches below
this crosswise line.
• • •
THESE moody young ladies
with their sun-tanned faces,
gay bandannas and sparkling but
ton eyes will stand out among pot
holders with less personality. Also,
you can have fun making them.
You won’t need a stamping pat
tern. Just follow the directions in
the sketch to change the faces
from gloom to joy by easy stages.
Baste the tan piece for the face
to a cotton flannel interlining with
a line of basting exactly through
the center up and down and an
LET’S BE VENTURESOME—TRY IT!
(See Recipes Below)
ADVENTURES IN COOKING
*T get just as much ’lift’ out of a
new recipe as I do out of buying a
new hat”—so stated a homemaker
recently and her statement set me
thinking. After all. why shouldn’t
we women enjoy a new recipe?
Given a brand new, unusual and
different recipe to prepare the mak
ing up of that rec
ipe becomes a
challenge, almost
a game. Can we
make it up cor
rectly? Does the
recipe suggest a
new cookery proc
ess, one which
perhaps we have never tried before?
How is the new dish going to taste?
Are we going to be really proud of
it when we take it to the table? Is
the family going to like it? Adven
ture in cooking—that's just what it
is, and that's why I like new reci
pes; that’s why I like to suggest
new recipes to you.
Today’s assortment (given below)
is centered around a number of new
ways to prepare various kinds of
sausage. Far too often, I fear, we
think of sausage as something to
serve for breakfasts or light sup
pers; we fry it, serve it and that's
the beginning and the end of all
the thinking we do about it
So let’s be venturesome and try
these recipes. The list contains a
number of my personal favorites. I
am sure both you and the family
will enjoy them.
Sausage Stuffed Cinnamon Apples.
(Serves 6)
2 cups sugar
1 cup water
(4 cup red cinnamon candy
6 apples
18 small link sausages
Cook sugar and water and cinna
mon candy to a thick syrupy con
sistency (236 degrees). Core apples
and remove peeling from top half
of each apple. Place peeled side in
hot syrup and cook for 5 minutes.
Remove from syrup and place three
uncooked link sausages in center of
each apple.
Then place apples,
peeled side up, in baking pan. Pour
remaining syrup over them and
bake in moderate oven (350 degrees)
approximately 40 minutes.
Thueringer Sausage With
Apple Rings.
(Makes 4 servings)
8 Thueringer sausages.
1 No. 2 can whole kernel corn
(2(4 cups)
2 tablespoons butter
(4 teaspoon salt
Few grains pepper
1 tablespoon pimiento (finely cut)
2 tart cooking apples
3 tablespoons butter
Place Thueringer sausages in skil
let with sufflcien water to cover
bottom of pan.
Cook for about 20
minutes, turning
occasionally, un
til
water
has
evaporated
and
sausages are ten
der and brown.
Drain corn and
place liquor in saucepan. Heat until
it has evaporated to about one-half.
Add corn and heat, then mix lightly
with butter, salt, pepper and pimi
ento. Meanwhile, wash apples and
cut into 44-inch slices. Pan-fry in
butter over medium heat.
Turn
when brown on one side and brown
on the other. To arrange plates,
place two sausages, two apple slices
and a serving of corn on each plate.
Sausage Waffles.
2 cups pastry flour
2 teaspoons baking powder
(4 teaspoon salt
2 eggs, separated
.
IK cups milk
(4 cup melted butter
44 cup bulk pork sausage
Mix and sift all dry ingredients.
Beat egg yolks thoroughly and add
milk to them
Stir milk mixture
into the dry ingredients. Add melt
ed butter and sausage and fold in
the well beaten egg whites. Bake
as waffles in a hot waffle iron until
crisp and brown. Serve with maple
syrup.
Sweet Potato and Puritan Sausage
Cakes.
Parboil 5 sweet potatoes. Peel and
cut in half lengthwise. Place *4 of
|£e slices in a buttered baking pan.
NOTE There are many other illustrated
Ideas tor gifts and bazaar items in num
bers 2 and 4 of the series of 32-page book
lets which Mrs. Spears has prepared for
our readers. She will mail copies to read
ers who will send name and address with
10c in coin for each booklet ordered. Just
address:
MRS. KITH WVETH SPEARS
Drawer 10
Bedford Hills
New York
Enclose 10 cents for eacb book
ordered.
Name ........... . ............................ .
Address ........................................ . ........
Adventures in Cooking.
Everyone likes to adventure in
cooking and that’s just the oppor
tunity that comes to each home
maker when she tries out a new
recipe. The best part of the ad
venture, however, comes about
when the recipe makes the man
of the family look up and with
both pride and appreciation in his
voice pronounces the whole meal
a tremendous success.
The 10c recipe book, “Feed
ing Father" contains a large
number of brand new recipes,
each so different that making
them up is an adventure—so good
that eating them entirely merits
and begets the gratification of the
man of the family. Send today—
this offer may be eliminated at
any time. To get your copy, send
10 cents in coin to Eleanor Howe,
919 North Michigan Avenue, Chi
cago, Illinois. Ask for the cook
book, “Feeding Father.”
Make % pound of pork sausage up
into flat sausage cakes. Place one
sausage cake on each sweet potato
slice and top with a second sweet
potato slice. Fasten with a tooth
pick. Brush with melted butter and
salt lightly. Bake in a moderate
oven (350 degrees) for approximate
ly % hour.
Porcupine Sausage Balls.
2 tablespoons butter
1 small onion, chopped
1 green pepper, chopped
2M cups canned tomatoes
1 tablespoon sugar
1 pound bulk pork sausage
% cup uncooked rice
Melt butter in frying pan and
brown onion in it. Add chopped
green pepper, to
matoes,
sugar,
and salt. Cook un
til green pepper
is tender. Make
the sausage into
small balls and
roll in the un
cooked rice. Place in greased bak-
ing casserole and pour tte tomato
mixture over the sausage balls.
Cover baking dish and bake 1(4
hours in a moderate oven (350 de
grees).
Sausages in Pastry Blankets.
(8 sausage rolls)
1% cups flour
(4 teaspoon salt
Mi teaspoon baking powder
*4 cup shortening
3 tablespoons cold water (approxi
mately)
8 pork link sausages
Sift together the flour, salt, and
baking powder. Blend in the short
ening. Then add just enough water
to form a dough, mixing lightly. Roll
out and cut into 8 oblong pieces,
each sufficiently large to wrap
around one link sausage. Place indi
vidual sausages (well pricked) on
individual pieces of pastry; fold ends
over and roll up. Place, folded side
down, on a baking sheet. Prick crust
with a fork. Bake in a hot oven
(425 degrees) for about 30 minutes,
Serve very hot
You will be proud to wear
this beautifully-designed
ACTUAL Uli
This colorful, dignified, patriotic emblem is die most appro
priate pin you can wear today. This pin has been made
available exclusively by Van Camp’s. It is yours with 3
Van Camp’s labels and one dime. Get your supply of
Van Camp’s products at your grocer’s, today!
A LL signs point to a riot of hand-
some plaids in the spring style
parade. When you choose your plaid
for a new coat, cape, jacket, dress
or separate skirt, fashion asks you
to throw all caution to the wind.
New plaids are big and bold, brazen
and color-mad, for fashion is in a
mood for drama in plaids this
spring.
However, there is another side to
the plaid story which has to do with
conservative plaids that are in pas
tel colors so subtle, so winsome,
that you will find yourself yielding
to their enchantment at very first
glance. Which all goes to show in
the new spring collections that
there’s a plaid for every time, place
and occasion and for every individ
uality.
Notwithstanding the color furore
that is going on, there is much en
thusiasm for black and white wool
plaids. They are very new and very
good-looking and have a unique style
all their own.
The plaid costumes pictured typi
fy the new trends. These stunning
models were selected from among
hundreds at a recent preview dra
matically presented in a pageantry
of fashion by the Style Creators of
Chicago, an event that illustrated
new achievement, new triumphs for
American designers. Conveying the
message that plaids are stylish this
season, we illustrate three distinct
types herewith—the long coat, the
dramatic cape of which you will
see an endless procession this
spring, and the ever-favorite softly
tailored long jacket.
The cape vogue is taking the
world of fashion by storm. The
wearing of a plaid cape over a
smartly tailored jacket suit is very
practical to wear during the fickle
weather of early spring days. As
an ideal ensemble for later on, you
will be topping your crepe and print
frocks with a cape in one of the
pretty springtime colors. Note the
smartly caped lady of fashion in the
picture, who wears over a frock of
gold hued crepe a full length wool
plaid cape, straight lined according
to latest silhouette trends.
One of the new and very smart
gestures of fashion is to top your
tailored suit with a coat of wool
plaid. Provided with such a chic
outfit as the sailor-hatted young
modern in the picture is wearing,
you will be ready to greet spring in
fitting regalia. Furthermore, if you
own a sleek tailored plaid surcoat,
smartly straightlined and pocketed
as the one worn by the model il
lustrated. it will prove a perfect
treasure later on as a wrap to wear
over various prints or plain frocks.
Note the good-looking plaid-jacket
costume centered in the group. Here
you see a very advance model in
the new longer length. The bias cut
of the plaid adds to its charm. You
will love the hazy green gold and
gray tones in this plaid. Worn with
a sheer dress that features an all-
around pleated skirt, this jacket will
take you places in high style.
More plaid! Here's the latest—hat
and enormous underarm bag of
vivid plaid to add color glory to
your new ensemble.
All-In-One Sleeves
Fashions Reveal
Hawaii Influence
'
I
■
i
New fashion trends used to come
3,000 miles east from Paris. This
season important fashion influence
comes to us 6,000 miles out of the
west. At the moment it is Hawaii
that is interesting front-page fash
ion and social news.
Just as the Rhumba and the Conga
have swept America, so will the
Hula, the native sacred Hawaiian
dance, one of the most beautiful
dances in the world when it is
danced and interpreted correctly, so
declares Dr. Gladys, just, returned
from a year’s research in Hawaii.
In their current resort collections
the best stores throughout the coun
try are making a feature of Hawaii
an-inspired fashions.
Dresses of
Hawaiian prints by Tina Leser, well-
known designer versed in Hawaii
lore, are especially a forerunner of
costumes that will take lead in the
spring style parade. The collection
includes such interesting themes as
a day dress of a flowery new lei
print, also a charming Lauai fern
print is shown. Unique and very at
tractive are undersea fish patterns,
a novel pineapple print, also fluted
clam-shell motifs and the sensation
al Sarongs are greatly admired.
Ham Stuffed Baked Apples.
(Serves 6)
6 large tart apples
1(4 cups baked ham (cut in small
pieces)
1 teaspoon whole cloves
2 tablespoons butter
Cut a (4 inch slice from stem end
of each apple and remove core care
fully. Scoop out, reserve apple pulp,
and leave apple shell about (4 inch
thick. Combine ham and apple pulp
(cut fine) and fill the apple shells.
Top each shell with a clove and
dot with butter. Place In a baking
pan, add Mi inch water and bake in
a moderate oven (350 degrees) for
about one hour.
grafted upon stock of known and
Friendship Slow to Grow
Real friendship is a glow grow reciprocal merit.—Lord Chester
er, and never thrives unless en field.
'Released by Western Newspaper Union.)
Sausage Stuffed Tomatoes.
(Serves 8)
8 large firm tomatoes (uncooked)
1 pound country style pork sausage
(4 cup soft bread crumbs (buttered)
Remove stem end of tomatoes.
Scoop out the center and sprinkle
lightly with salt. Form sausage into
eight balls and place one ball fn
each tomato. Top with buttered
bread crumbs. Place tomatoes in
a shallow baking pan, bake in a mod
erate oven (350 degrees) for 45 min
utes (approximately).
patriotic emblem
Tiny Bows Decorate
M'huly's Sprint Shoes
There is no type shoe so univer
sally flattering to the foot than a
This
There are important changes go | neat-fitting shapely pump.
ing on in sleeve styling. The new I year pumps are decorated with
movement toward an all-in-one bows of every description. You can
sleeve and bodice or sleeve and tune your pump to almost any occa
j yoke is very obvious this season. sion via its bow.
For the tailored street look, the
You see it in the Chinese influence
this season and in smart dolman bow is of patent or the leather that
sleeves. In this picture, the sleeve fashions the shoe. Ribbon grosgrain
extends seamless at shoulders from bows are on the dressier types of
the yoke section. The Russian-styled shoes. Bows of perforated leather
blouse underneath is of white linen, are very decorative. For dressiest
and the skirt repeats the slight flare wear are bows which are made of
(ItelenMd by Western Nswspapsr Union.I
of its own peplum.
sequin or rhinestones.
You can see and taste the difference in Califor
nia Navel Oranges—natural golden color, more
vitamins and minerals—“extras” from all-
year sunshine, fertile soils and scientific care.
Richer,golden juice with more vitamins and
minerals in every glass! Seedless, tender slices
and sections for salads and desserts! Perfect
fruit for lunch boxes and bedtime snacks!
Look for “Sunkist” on the skin. This trade
mark of 14,000 cooperating growers assures
you of fruit that is “Best for Juice-and Every
use!" Order several dozen for economy.
Copr 1041. California Fruit Growers Rarhanga
HwHedda Hopper’s Holiy»o^d',-liiu^ CR* Static—~
6ll& fM, F.ST— Monday, ¡Ftdnetday, Friday
Sunkist
CALIFORNIA NAVEL ORANGES