Illinois Valley News. Thursday, June 5, 1941
Page Three
Hand-Crocheted Hat. Bag Sets,
To Be Popular This Summer
TERNS
SEWONG CÖKCLE
By CHERIE NICHOLAS
trait neckline is wickedly becom­
ing. This fashion makes up very
charmingly in silk print, taffeta,
and afternoon cottons. Easy to do,
•
•
•
Pattern No. 8929 is designed in even
sizes 12 to 20. Size 14, 41« yards 39*inch
material;
yards ready-made ruffl ag.
For this attractive pattern, send your or­
der to:
SEWING ( liti I F. PITTFIIN DEPT.
149 New Montgomery Ave.
San Francisco
Calif.
Enclose 15 cents in coins for
Pattern No.......................... Size.,,..........
Name
...............................................................
Address ............................................. .......
II as It but a Suggcsfion
From Exhausted Clerk?
Frock after frock had been dis­
played to the lady with the super­
cilious air, until the salesperson
in the exclusive dress shop was
on the point of nervous exhaus­
tion.
The customer would inspect
each dress and then make biting
remarks about most of them. At
last she looked around the deva­
stated place with an overbearing
glance and complained;
“All your frocks are so skimpy.
I believe I would look better in
something flowing.”
The tired clerk was quick to
seize the opening.
“Madam might try the river,”
she said coldly.
FILLED WITH SPICE ’N’ EVERYTHING NICE . . .
(See Recipes Below)
REFRESHMENTS PLUS!
THIS WEEK’S MENU
r
Summer nears. You think of lots
■ of things—new, crisp, cool clothes
. . . vacation trips . . . gardening
. . . and yes, even parties, espe­
cially gay ones that call for a mini­
mum of “home work.”
I think I understand. You love
to have people in your home. In
spite of the warmness of June days,
you want those of your friends who
remain in town to drop by often for
conversation, relaxation and refresh­
ments. But, of course, you want
what you serve to be easy to make,
delicious, entirely different from any
thing that you've ever served before,
and economical. In the last two of
these points, I’ve found homemak­
ers hold a unanimous opinion.
So today I’m going to give you
what I think are ace-high ideas on
easy entertaining. I’m sure you'll
find the recipes worth trying.
• • •
Dessert bridge parties will do
wonders to round up the “Mrs.”
crowd who feel
free, after feed­
ing hubby and the
children, to don
dress - up frocks
and skip out for
dessert and an
afternoon of fun.
If your friends
don’t play bridge,
substitute another hobby, but the
serving of dessert upon the arrival
of guests can nevertheless be car­
ried out
Serving dessert when guests ar­
rive gives the hostess lots of lee­
way. She doesn't have to keep in
mind that her friends will be going
home to dinner soon, as she does
with later-on refreshments. And,
she can provide a really filling des­
sert.
Pictured at the top of the column
is a dessert which I'm sure will an­
swer your desires. It’s
Tropical Gingerbread.
2 eggs
4, cup brown sugar
A« cup pure molasses
cup melted shortening
2*4 cups flour
2 teaspoons baking powder
1 cup boiling water
2 teaspoons ginger
1*4 teaspoons cinnamon
*4 teaspoon cloves
*4 teaspoon nutmeg
*4 teaspoon baking soda
4a teaspoon salt
Add beaten eggs to the sugar, mo­
lasses, and melted shortening; then
add the dry ingredients which have
been mixed and sifted, and lastly the
hot water. Bake in small individual
pans, or in a greased pan, in a mod­
erate oven (350 degrees F.) for 30
to 40 minutes. Top with whipped
cream and sprinkle with shredded
coconut.
With this dessert, you'll want to
serve a beverage . . . coffee, tea
or perhaps an iced drink of fresh
fruit mixture.
• • •
Vanilla mousse is the basis for
a number of appetizing desserts,
and is a good party refreshment in
itself. Among the many variations
are peanut brittle and chocolate
fudge mousses.
To make the vanilla mousse, fold
one cup of confectioners’ sugar and
two teaspoons of vanilla into one
quart of heavy cream that has been
whipped. Fold in four egg whites
which are stiffly beaten.
Spread the mousse into two large
refrigerator ice trays and place in
the freezing compartment of your re­
frigerator, or. freeze in your ice
LYNN SAYS:
In thinking of party foods. I
remembered these few sugges­
tions my mother passed on to me.
Maybe you’ll find them helpful.
To remove pecan meats whole,
cover the shells with boiling wa­
ter and let them stand until cold
before cracking them.
Chocolate cakes usually call for
unsweetened
chocolate.
This
blends with the cake mixture
much better if it is cut in small
pieces and melted, rather than
grated.
Rhubarb juice is a good substi*
tute for iced tea as a basis for
iced fruit drinks.
Dessert-Bridge Refreshments
Devil’s Food Pudding with
Ice Cream Sauce or
•Orange Chiffon Cake
Mixed Nuts
Mints
Coffee or Tea
•Recipe given.
cream freezer. Allow three hours
for the freezing. This recipe will
yield two quarts of mousse.
For a crunchy surprise frozen des­
sert for your guests, serve peanut
brittle mousse. To make it, crush
*4 pound of peanut brittle with a
rolling pin and fold into the vanilla
mousse before it becomes solid
(about 1*4 hours).
• • •
If it's an extra-special party
ydu’re planning, I’ve included a
special
dessert­
bridge menu in
today’s column.
You'll spend more
hours in the kitch­
en preparing
these particular
foods, but they’re
so-o-o-o good that
your guests' ohs and ahs will amply
reward you for your efforts.
Cream Sponge Cake.
1 cup sifted cake flour
1 teaspoon baking powder
% teaspoon salt
*4 cup cold water
1 teaspoon grated lemon rind
2 egg yolks, unbeaten
44 cup granulated sugar
2 egg whites, unbeaten
1 teaspoon lemon juice
2 tablespoons granulated sugar
Sift flour, baking powder, and salt
together three times. Add water and
lemon rind to egg yolks, and beat
with rotary egg beater until light
colored and at least tripled in vol­
ume. Add Ai cup of granulated sug­
ar, 2 tablespoons at a time, beating
well with rotary beater after each
addition; then add sifted dry ingre­
dients, a small amount at a time,
beating slowly and gently with ro­
tary beater only enough to blend
Beat egg whites until they form
rounded mounds when beater is
raised; then add lemon juice and 2
tablespoons sugar, and continue
beating until stiff enough to hold
up in moist peaks, Fold into flour
mixture. Pour into two ungreased
8-inch layer cake pans, stirring
lightly while pouring. Bake in mod­
erate oven of 350 degrees F. for 30
minutes. Remove from oven, and
invert on rack until cakes are cold.
Fill with Orange Chiffon Cake Fill­
ing according to directions below.
•Orange Chiffon Cake.
2 8-inch Cream Sponge Cake Layers
1 envelope plain, unflavored gelatin
44 cup cold water
4 eggs separated
’4 cup granulated sugar
*4 cup orange juice
2 tablespoons lemon juice
*4 teaspoon salt
1 tablespoon grated orange rind
Make and bake the Cream Sponge
Cake Layers, following the recipe.
Meanwhile, soak
gelatin in cold
water 5 minutes.
Place beAen egg
yolks, 6 table­
spoons sugar, or­
ange and lemon
juices, and salt in double boiler. Cook
while stirring until like custard. Add
gelatin, and stir until dissolved. Re­
move from heat, stir in orange rind,
and chilL When mixture begins to
thicken, fold in meringue made by
beating egg whites until frothy, but
not dry, and folding in 6 tablespoons
sugar gradually, while continuing to
beat until stiff. Prepare cake lay­
ers for the filling by placing one
layer on a cake plate; make collar of
double waxed paper about 3 inches
high to fit tightly around edge of
cake; secure with pins or paper
clips. Pour orange filling over the
top of this layer; top with second
cake layer; then plaee in refrigera­
tor to chill until set Before serv­
ing. remove waxed-paper collar
from cake. To add finishing touch
to top of cake, place lace-paper doi­
ly over top layer, sift confectioners'
sugar over it, and remove doily
carefully to preserve design.
iRel«4Md by Western Newspaper Union.I
XJOW that dame fashion has given
•I ’ a high rating to hand-crocheted
garments, it behooves every style-
minded woman to stop, look and lis­
ten to what is being said and done
in regard to this very smart trend.
Via a simple crochet hook, a spool
or so of crochet cotton, or perhaps
a skein or so of washable cotton
yarn, lovely-to-look-at styles may be
made.
You could search everywhere and
it would be difficult to find anything
more fetching in hat and bag sets
than the masterpieces in crochet
artistry such as here pictured.
Even if you have never crocheted be­
fore, with a little application and a
willingness to "live and learn,” you
can crochet for yourself a whole col­
lection of accessory items every bit
as pretty and wearable as those
here shown. A fascinating pastime
you will find it, too, for the work is
easy and the cost of crochet cot­
tons low.
Doesn’t the very sight at the cun­
ning fashions illustrated make your
fingers fairly tingle to crochet and
crochet until you have acquired a
number of accessories to wear with
your summer outfits?
Have you ever tried crocheting
with heavy cotton rug yarn, boilfast
and washable.
The work just
speeds along. In no time you can
finish a new hat and bag. The at­
tractive high-crowned turban-and-
bag twosome shown to the left in
the picture is crocheted of heavy
white cotton rug yarn.
It also
comes in colors. You will be sur­
prised and delighted at how quickly
this set can be made. There’s noth­
ing intricate or tedious about it!
For the star-trimmed crochet pill­
box and matching round bag to the
New Sports Fabric
X Marks the Spot
,
right, use mercerized cotton thread.
The star detail is somewhat mili­
tary in effect, as so many fashions
are this summer. Mercerized cot­
ton thread was used also for the
beret in the inset below. Note the
colorful crochet emblem which
adorns the front of the crown.
Describing other attractive cro­
chet themes, a prim little Gibson
sailor is worth noting. It is cro­
cheted of mercerized cotton in a
firm, even, single stitch and is so
manipulated it keeps in perfect
shape. A cluster of crochet berries
in self color is its only trim. Be
assured this sailor is very good look­
ing.
As clever a headpiece as any mod­
ern school girl would want is the
“pigtail calot.” It is really very
similar to the popular schoolgirl
“beanie” and is worn on the back
of the head in exactly the same
manner. The novel and amusing
part is a long braid of yarn that
starts from the crown center of
the calot and dangles to the waist
in back, just like a Chinaman's pig­
tail.
To add more interest, the
braided yarn is tied with a hair
ribbon in school-girl fashion.
If it is a lace-trimmed hat you
want, it may be crocheted in a lacy
open-work stitch and when finished,
starched very stiff.
(Released by Western Newspaper Union.:
New Cottons Make
Fashion Headlines
Cottons are not news, but the cot­
ton materials manufactured today
are not only news, but front page
news!
One of the highspots on the sum- I
mer program of cottons is the suit
of crinkly seersucker. At the races
fashion-wise women are wearing
these suits. The perfected tailoring
of these suits gives them a thorough­
bred air that is recognized at a
glance.
Chambray is also gaining in popu­
larity. Emphasis on striped cham­
bray leads to such intriguing
styling as the dress of monotone
chambray that is detailed with
stripes. Matching hat and bag com­
plete the costume.
A word about the new colorful
denims and gabardines. The latest
message is bright yellow denim for
play clothes. And flowered chintz
is seen in both formal and infor­
mal dresses.
In the evening cottons go forth in
party frocks of gingham and flow­
ered prints, and in peasant skirts
with blouse or middy "tops. This
season's cotton sheers never were
prettier.
This very good-looking frock is
made of a new and unusual sports
fabric, which, because of its out
standing attractiveness plus its de­
pendable wearability, may be re­
garded as a real “find” for women !
who seek reliable materials. It is Cotton Fabric-Type Lace
a rough crepe, one of a number of
Enters Fashion Picture
new creative fabrics done in
Lace is “all set” for a tremendous
Celanese rayon and silk. Woven
with a special twist in the yam. a vogue this summer. Special empha­
pleasing unevenness is produced— sis is on a new allover—patterned
best described as a splash effect. cotton lace that is so fabriclike that
This charming frock will be well it is practical for dresses, redingotes
liked both because of the ripple­ and all types of summertime ensem­
surfaced crepe that fashions it and bles, including the suit tailored of
because of the promise it carries of starched cotton lace, either in white j
satisfactory wearableness.
Note or colors.
how smartly it is styled, with the
new accented hipline.
Week-End Matchmates
Open-Throat Necklines
Low-cut necklines are increasing
in popularity. In blouses it is the
open-throat turn-back collar type
that leads. Dresses have very low
V-shape lines. Whether necklines
are square, round or heartshape,
they are low cut this summer.
Practically a complete wardrobe
within itself is the five-piece I
matchmate cottons now selling
throughout stores the country over.
Very practical and very attractive
are these ensembles made up of five
pieces—pajamas or slacks, shorts, j
bra-top, butcher-boy smock and
knee-deep coaL
A Hollywood story concerns a
film magnate who had never
learned to write. But that did
not keep him from making money,
and when he put two crosses on a
check the bank honored it.
Then one day he handed th®
bank cashier a check signed
with three crosses.
“What’s this?” demanded the
cashier, “you ve put three crosses
here.”
"I know,” said the magnate.
“My wife’s got social ambitions.
She says I must have a middle
name!”
L'HANKLY, the purpose of this
" frock is to make you look sweet
and pretty! A high point of charm
is the open-sleeved effect, accent­
ed by flattering frills. The por-
Jlsk Me Jlnother
A
A General Quiz
1. What is the southernmost
capital city in the world?
2. In what year did the first
ocean steamer go through the
Panama canal?
3. What denomination consti­
tutes the largest Protestant group
in the world?
4. How does the coffee consump­
tion in the United States compare
to that of the remainder of the
world?
5. In what story does Jean Val-
jean appear?
The Answer»
1. Wellington, New Zealand.
2. In the year 1914.
3. The Lutherans (61,000,006).
4. The coffee consumption of the
United States far exceeds the
combined consumption of all oth­
er countries.
5. “Les Miserables” (by Victor
Hugo).
,
'
DON’T BE BOSSED
BY YOUR LAXATIVE — RELIEVE
CONSTIPATION THIS MODERN WAY
• When you feel gnssy, headachy, logy
due to clogged-up bowel«, do as million*
do —take Feen-A Mint at bedtime. Next
morning — thorough, comfortable relief,
helping you itart the day full of your
normal energy and pep, feeling like a
million! Feen-A-Mint doesn’t disturb
your night's rest or interfere with work the
next day. TVy Feen-A Mint, the chewing
gum laxative, yourself. It tastes good, it’s
handy and economical ... a family supply
FEEN-A-MINT io<
j
J
Lack of Zeal
There is no greater sign of a
general decay of virtue in a na­
tion, than a want of zeal in its
inhabitants for the good of their
country.—Addison.
$$ THE ARMY MAN’S FAVORITE
THE SMOKE OF SLOWER BURNING CAMELS GIVES YOU
28% LESS NICOTINE
than the average of the 4 other largest-sellingciga­
rettes tested—less than any of them—according to
Independent scientific testa of lhe smoke Itself.
• Today—and for more than 20 years—reports
from Army Post Exchanges show that Camels
are the favorite cigarette.