Illinois Valley News. Thursday. August 21. 1941
Page Three
Fall Social Calendar Demands
Smart Clothes for the Matron
y
covering and no sleeves. Belt ties
behind so that it may be smoothly
adjusted to the figure. Notice the
soft fulness let into the bodice,
and the full skirt—both flattering
for girls of the six to fourteen year
age.
• • •
Pattern No 897!) is in sizes 6 to 14 years.
Size 8 requires 2’a yards 35-inch fabric
without nap. 23< yards of l‘a inch bias
fold for binding necklines and scalloped
sleeve edges. For this attractive pattern,
send your order to:
SEWING CIRC IE PATTERN DEPT.
149 New Montgomery Street
San Francisco
Calif.
Enclose 15 cents Ln coins for
Pattern No................
Size...............
Name.............................................................
Address.............................. . .........................
HERE’S TO SHORTCAKE TIME WITH CHERRIES BRIGHT
<See Recipes Below)
SUMMERY DESSERTS
Bring the tartness and sweetness
of fruit into play with fresh, crumbly
cake, top with a dash of whipped
cream and you have summer's an
swer to a delectable dessert.
Garden-fresh berries peeking out
from under their green foliage
or fruit hanging
heavy and ripe on
richly laden
branches deserve
your best atten
tion for they'll do
mighty nice
things by your
meals Since most
of the fruits need no cooking you are
doubly sure of getting the full quota
of minerals and vitamins which they
have to give.
Cherries bright and red make a
tart and colorful dessert which you'll
enjoy serving. If using the fresh
ones pit and sugar them before us
ing.
When I asked my mother how she
made her extra delicious shortcakes,
she replied, “Theri's nothing to it,
my dear; just biscuit dough—but
make the dough short and the fruit
sweet!" This tip is a good one. I
hope you’ll follow it when trying:
Old-Fashioned Shortcake.
2 cups flour
3 teaspoons baking powder
% teaspoon salt
¥2 cup shortening (8 tablespoons)
% cup milk
Sift flour, measure, add baking
powder and salt, sift again. Work
in shortening until mass resembles
coarse meal. (If you W’ant to, add a
tablespoon of sugar and an egg and
count the egg as part of your liq
uid.) Now, add enough milk to make
a soft dough, one which you can
barely handle. Turn onto lightly
floured board, knead a few seconds,
divide in half. Pat one half about
one-fourth inch thick into deep but
tered 9-inch cake pan. Butter top
and pat second portion of dough in
layer over first. Brush on softened
butter and bake about 20 minutes in
hot oven (450 degrees F.) When
baked, pull layers apart, spread sug
ared fruit on bottom layer, stack
second one, crust-side down, on this,
cover with more fruit, then with
whipped cream and a garnish of
fruit!
Variations from the original type
of shortcake which we all know so
well are much in
order. Some peo-
ple prefer a
sponge cake base
rather than a bis
cuit dough and
for a real individ
ual treatment of
this type, you
might like to try <
with a custard
filling for cool deliciousness. Since
it is a trifle more elaborate than
shortcake, this Cherry Spohge Cus
tard Shortcake is ideal as a dessert
for company You'll need this sponge
cake as a base:
Hot Water Sponge Cake.
4 egg yolks
m cups sugar
>4 cup boiling water
1*4 cups cake flour
¥« teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon or vanilla
extract
4 stiffly beaten egg whites
Beat egg yolks until very thick;
gradually add sugar and continue
beating. Add water, mix well, add J
flour sifted with baking powder. Mix J
until smooth, add flavoring Fold in !
egg whites. Bake in ungreased pan.
LYNN SAYS:
Though dessert problems are
easily solved by berries, be sure
that they get the greatest care
before reaching the table. Ber
ries should appear clean and
fresh, be full and plump and have
a bright solid color. When they
are over-ripe they look dull and
often stain the container.
Don't wash berries until ready
to use them since damp ber
ries mold very quickly. The best
method for washing is doing a
few at a time in a bowl, lifting
them out into another bowl while
the bands are used as a sieve.
When the berries are clean let
them drain in a strainer or col
ander.
One teaspoon of cornstarch add
ed to each cup of sugar used in
making fudge will make it smooth
and creamy with little beating.
THIS WEEK'S MENU
• • •
Cold Meat Platter
Devilled Eggs
Sliced Cucumbers
Tomatoes
Celery Curls
•Asparagus with Browned Butter
And Crumb Sauce
Beverage
Bread and Butter
Cherry Sponge Custard
Shortcake
•Recipe Given
If stove polish is moistened with
vinegar instead of water the stove
will have a brighter polish.
♦ • •
either Mary Ann or cup cake tins
in slow oven 45 minutes. Cool be
fore filling.
Cream Custard Filling.
Ai cup sugar
% cup flour
teaspoon salt
when you
2 eggs
daughters of the household will en
2 cups milk, scalded
gage in the exciting experience of
1 teaspoon vanilla
Combine dry ingredients with getting off to school in the fall, with a
slightly beaten egg yolks; stir in wardrobe tuned to your exact needs
enough hot milk to make a thin and whims. Only please remember
paste. Then add paste to remain you are not the only heroines holding
ing milk and cook over boiling wa the spotlight in fashion realms. You
ter 5 minutes, stirring constantly. have rivals, yes indeed!
We are not telling who but here is
Cook 10 minutes longer. Cool and
a tip. Keep an eye on modern moth
add vanilla.
If you top with fresh cherries be ers. matrons and women in general,
sure they're sweet enough. Then gar who are so importantly carrying on
nish with whipped cream. Frozen in club work and in social activities
berries need only be thawed and that tend to "keep the home fires
burning" while college faring daugh
more sugar added if required.
If you want to make a sponge j ters are away from home.
cake base and use just berries, then
Fashion is catering to the costume
plan a lovely sur needs of women with whom “life
prise so no one begins at forty.” With unbounded
will even suspect zest and enthusiasm inspired by an
they're getting a ever-increasing appreciation of the
berry dessert. tremendous influence smart clothes
Make a sponge have, they are achieving new chic
cake using a reg and poise. It's no secret or myth
ular 9 or 10 inch or fairy tale that women who “go
cake pan. When places” and "do things" in this busy
the cake is still warm cut a round world of ours have gone utterly
circle in the middle of the cake modern in matter of dressing glam
about an inch from the edge. Lift orously. So look to your laurels
this out carefully keeping it whole. Miss Teen-age, Miss Debutante and
Into the hollow put in sugared ber Miss College girl, you will have to
ries or peaches or bananas mixed step lively to keep up with queen
with sweetened whipped cream. Re mother's fashion pace!
place the cake top. wrap carefully
One of the fashion gestures that
in a slightly damp towel and chill
will
serve mothers and matrons well
for 3 to 4 hours. Garnish before
serving with whipped cream or who happen to be limited to a re
sprinkle with powdered sugar. stricted budget, is to select a simple
They’ll come back often for this one. basic dress, smart in lines, made of
For luscious, shortcake puddings, good material and styled with the
there’s nothing like a juicy cobbler. thought of complementing this one
Here’s a recipe made for large gown with flattering interchangeable
quantity, excellent if you're plan accessories These have a magic
way of glorifying their appearance.
ning a church supper:
Chic jewelry, feminizing and lovely
Cobbler.
lingerie neckweir touches, can do
(Cherry, Blueberry or Peach)
wonders in transforming the entire
5 quarts fruit
aspect of your costume. And don't
2 quarts juice
forget flowers! Be sure to wear flow
Biscuit dough
ers for that refreshing accent of
5 cups sugar with cherries or berries youthful charm that is always so
2’4 cups sugar with peaches
endearing.
Pour fruit and juice into square
To the right in the illustration
cake pans. Add sugar and mix
lightly. Cover with biscuit dough
(approximately ¥«-inch thick) made
in proportions of 1*4 quarts flour.
2¥< cups milk, 1 tablespoon salt.
4 tablespoons baking powder and 44
cup shortening. Bake in a hot oven.
400 degrees F., from 30 to 40 min
utes. Serve hot with cream.
A light, easy-to-make dessert is
the best one with which to bring
a hearty supper to a close. With
raspberries at their brightest and
juiciest, this combination with a gra
ham cracker crust and frothy me
ringue will really be hard to resist.
Red Raspberry Fluffs.
(Serves 6-8)
Mix and press in a square pan: ,
H4 cups rolled graham crackers, ¥«
cup melted butter. 2 tablespoons
sugar, and a dash of cinnamon. Cov
er that with a meringue made of 4
egg whites stiffly beaten and *4 cup
of sugar folded in the whites care
fully.
Bake this in a slow (300 degrees)
oven for 20 minutes. Cool. Spread
with 2 cups of sweetened red rasp
berries and whipped cream.
•Asparagus With Browned Butter
And Crumb Sauce.
Asparagus, tender and green,
should be cooked gently so as not
to lose its color. It cooks quicker
when stalks are tied in bunches
There i* going to be a big play
Stand them up in boiling water in
a deep narrow pan. The steam will made on unique button* and jewel
cook the tips while the water bub fastening* of every description this
fall and winter. Note the tailored
bles around the stalks.
Instead of serving plain butter, jacket of chalk white crepe shown
try browning it for a change, season here. It* «leeve*, yoke and front
ing it and then adding a teaspoonful panel are cut in one, a character-
of fine bread crumbs. Have this iltic feature of the newer fashions
The five cryital and enamel bow-
piping hot and pour it over the as
knot fastening* herald intriguing
paragus just before serving.
gadget* to be used like button*.
<R*l«aaed by Western Newspaper Union >
Keep all cleaning rags that have
been treated with oil in a covered
container before putting away in
closets. If this is done, fires may
be avoided.
• • •
If metal tops come off of shoe
strings dip them in mucilage,
This will stiffen the ends and
make it easy to put them through
eyelets.
8979
• • •
If dried fruits become undesir
A GOOD frock to make in hot ably dry due to improper storage,
weather, because it is such a they may be restored to packing
simple pattern, a good frock to house freshness by steaming in a
wear in hot weather because it colander or coarse meshed sieve
can be made with just a shoulder for about 15 minutes.
“somebody’s mother” presents •
lovely "picture” as she graciously
presides at the initial autumn meet
ing of her favorite club. She is
clad in the simplest sort of a gown
made of tine sheer black wool to
which frilly white lingerie accent
lends endless charm. In the lovely
4 4
quaint Victorian bouquet of carna
tions, violets and stephanotis which
she carries so caressingly in her
tayi RUTH KNIPPEN c.mpt^ur Optrator
lovely hands, one immediately
senses the gallantry of friend hus
band or a devoted son who, per
haps being out of town, wired to
the nearest florist for the prettiest
bouquet fancy might picture. Just
as an afterthought this dainty bou
quet may be a tribute of admiration
to their leader from various club
members.
The lady seated goes in for ultra
modern fashion as you can readily
see in her swank gown of hand
some black wool ribbed crepe. This
together with her chic English sailor
so piquantly veiled, goes to show
how very smartly one can dress in
all-black Notice the low-cut V-neck-
line, a stylizing detail that was pop
ular this summer and will continue
good form right through the fall
The patriotic corsage she is wearing
is of blue cornflowers, fragrant red
roses and white carnation petals.
Glittering satin is scheduled for a
big play this fall A satin dress is
a good “buy” for it not only gives
marvelous wear, but it has that air
of dressiness that tunes in with so
to»
cial environs. The lady in the top
oval has on a satin frock which is
intriguingly shirred about bodice and
^ou
sleeves. She wears a tiara of sal
mon pink gladiolas. Evidently the
lady in the oval below to the right
has a yen for pastel colorings. Her
eyelet-embroidered dress in soft blue
Struggle for Light
crying in the night, and that the
crepe is really lovely. She adds to
We forget that the human spirit, struggle with darkness is as yet
the glamour by dramatizing her
well-groomed hair with a cluster of the spirit of goodness and truth in mostly an unequal struggle.—Jan
the world, is still only an infant Christian Smuts.
rosebuds and hyacinths.
“ It all adds up to this
(Released by Western Newspaper Union.)
, use
f®*?
F RESH liASl
Jeweled How Knots Rich Browns for
New Autumn Wear
Thera is considerable emphasis
on handsome browns for fall. The
dresses in initial showings are most
ly of rayon crepes and jerseys.
These are »imply styled so far as
"lines” are concerned but have in
teresting surface treatment in stitch
ing, self-fabric appliques and quilted
decoration.
The dressier afternoon models of
ten combine fabric with lace dyed
to match or with velvet or satin.
In keeping with the trend to
browns, touches of embroidery ap
pear in bronze sequins and metal
threads, also favor is expressed for
mink fur. Milliners are making up
smart little mink hat* with match
ing neckpieces.
.."« chai
»‘»¿ir*-
• «OOu„2‘' r
Household
Favorite of
four Generations
Fringes Take On New
Importance in Style
Fringed dinner gowns appear in
icore* of individual treatments Aft- |
ernoon dresses too take on accent*
of fringe The originality «nd ver
satility expressed in trimming with
fringe is most interesting.
There is every sort of arrange
ment from narrow fringe placed row
and row in tiers covering the entire |
skirt to long swinging panels of
fringe extending in one continuous
line from waist to hem. Fringe also ,
1* worked in interlaced manner to
give the new drop-shoulder line and
to form pocket* and girdle effect*
with long streaming end* to add
grace.
YOU
ARE AN
INFLUENTIAL
p £
r q
4//,
(--------------------------
The merchant who advertises mult treat
you better than the merchant who doe*
not. He must treat you a* though you
were the most influential person in town.
As a matter of cold fact you are. You
hold the destiny of his busines* in your
hand*. He knows it. He show* it. And you
benefit by good service, by courteou* treat-
^nent, by good value—end by lower price*.