Illinois Valley News. Thursday, October 9, 1941
Fashion Feathers Your Hat
\nd Braids our Fall Suit
By CHERIE NICHOLAS
Page Three
[ patterns
I
SEWDNG CONCILE
makes this outfit warm enough to
carry you right through the early
autumn, and the whole outfit is so
slim you can wear it under a
winter coat easily. The jumper
closes with a placket in the side
which may be closed with snaps,
hooks and eyes, buttons or a
zipper.
Corduroy in bright vibrant col­
ors is the first choice for a fabric
for this jumper and jacket. Wool
tweeds, gabardine, scotch plaids,
flannel and velveteen are other
suitable materials.
• • •
Barbara Bell Pattern No. 1450-B is de«
signed for sizes 11. 13. 15, F7 and 19 Cor­
responding bust measurements 29. 31. 33.
35 and 37. Size 13 (31)-jumper requires
3'4 yards 36-inch material; jacket, 2
yards. Send your order to:
SEWING CIRC! E CITTERN DEPT.
149 New Montgomery Street
San Francisco
Calif.
Enclose 15 cents for each pattern.
Pattern No....................... Size..................
Name ................... . ............ ................ .
Address ............... . .............. . ..................
PIE PERFECTION—A WINNER EVERY TIME
(See Recipes Below.)
AMERICA’S FAVORITE DESSERT
Confess now, how often would you
turn down a tart lemon pie. a deep­
dish apple pie, or
a juicy cranberry
one with the
bright berries
peeking out of the
lattice crust? Not
often, I imagine,
or pie wouldn’t be
our country’s fa­
vorite dessert. So here’s to pie, fa­
vorite qt dessert time or at a bakery
sale, made in big tins or as indi­
vidual servings:
•Lemon Angel Pie.
(Makes -one 8-inch pie)
4 egg yolks
’A cup sugar
*. cup lemon juice
1 tablespoon butter
2 egg whites, stiffly beaten
Cream egg yolks and sugar to­
gether. Add lemon juice and cook
in double boiler until thickened, stir­
ring often. Add butter. Remove
from heat and fold in beaten egg
whites. Pour into a baked pie shell.
Top with meringue and brown in
moderate (325 degrees) oven for 15
minutes.
Meringue.
2 egg whites, beaten until frothy
4 tablespoons sugar
1 teaspoon lemon juice
Add sugar gradually to egg whites
and continue beating until egg holds
up in peaks. Fold in lemon juice.
Any pie is as good as its crust,
and If you’ve mastered the art. your
pies will always
be something to
come back for. A
good crust is ten­
der. short, flaky,
well flavored and
smart enough to
stand by itself. If
you make a crust
to be filled, cool the filling before it
comes in contact with the crust so
you won’t have soggy pie.
Flaky Pie Crust.
2 cups flour
% cup shortening
3« teaspoon salt
About *4 cup ice water
Mix and sift flour with salt. Work
In shortening using pastry blender,
fork, knives, or fingertips, until mix­
ture appears crumbled. Moisten with
water until dough just holds togeth­
er. Roll out on floured board and
cut to fit pie tins. This makes
enough for a double crust for a 9-
inch pie tin; For a one-crust pie,
use: 1 cup flour. *□ cup shortening.
% teaspoon salt, and 214 to 3 table­
spoons water.
Delicious Rhubarb Pie.
1*4 tablespoons quick-cooking
tapioca
1*4 cups sugar
*, teaspoon salt
1 teaspoon grated orange rind
1 tablespoon melted butter
4 cups cut rhubarb
1 pie crust
Combine Ingredients and let stand
about 15 minutes. Line a 9-inch pie
plate with pastry rolled one-eighth
inch thick, allowing pastry to extend
1 inch beyond edge. Fold edge back
to form standing rim. Fill with rhu­
barb mixture. Moisten edge of pas­
try with cold water; arrange lattice
LYNX SAYS:
To keep your pie crust short,
have the shortening and water ice
cold. If possible, have your bow]
cold, too, and when handling the
crust, use your fingers as little as
you can. to keep the heat from
the hands from getting into the
dough.
Avoid rolling extra flour into
the dough for this makes tough
pastry. Fold the pastry over sev­
eral times while rolling to help
make flaky pastry. Never stretch
the pastry into the pan. Make it
laige enough before fitting into
pen.
Pie crust should be baked
quickly on the lower shelf of the
oven to prevent sogginess. The
intense heat of the oven expands
the cold liquid in pastry into
steam, making the erust rise in
flaky layers.
THIS WEEK’S MENU
For Your Bakery Sale
Pecan Rolls
Holiday Fruit Scones
•Lemon Angel Pie
’Apple Pie
Devil’s Food Cake
Silver Moon Cake
Cornflake Filled Cookies
Brownies
•Recipe Given
of pastry strips across top. Flute
rim with fingers. Bake in hot oven VFATHERS on your hat
(450 degrees) for 15 minutes; then I and braiding on your
decrease heat to 350 degrees and suit, coat, dress or cos­
tume ensemble These are
bake 30 minutes longer.
two of the most outstand­
Apple Pie.
ing trends for fall and
1 recipe flaky pie crust
winter.
2 pounds cooking apples
If you would make a dra­
matic and high-styled ap­
1*4 cups sugar
proach to fall, take your cue from
« 2 teaspoons cinnamon
the two ladies of fashion pictured in
2 tablespoons butter
the foreground of the accompanying
1*4 tablespoons cornstarch
illustration. Note how smartly fash­
Pare, core, and slice apples. Mix ion feathers their hats and braids
with sugar, cinnamon, and corn­ their handsome wool costumes.
starch. Fill pie tin which has been
covered with crust and dot fruit with , You can indulge in as little or
butter. Lay on top crust which has 1 as much as you please in this mat­
been pricked with a fork, and flute ter of braiding, but whether it is
edges. Bake 45 to 50 minutes in a just a wee dab of braiding here or
there, or an all over blanketing of
moderate (350-375 degrees) oven.
braided design, when it comes to
Tang and color are this cranberry
topnotch style prestige braiding’s
pie's delectable recommendations,
the thing this season!
so make enough
See the ensemble pictured to the
to have seconds.
left. It is a masterpiece of artistry
You can have
in both color and costume design.
your vitamins,
It is the sort of coat-ensemble that
too, for cranber­
takes you places in “style.” is ideal
ries are an excel­
for travel or town wear. You will
lent source of vi­
wear it to dinner at fashionable res­
tamin C, neces­
taurants, or to the matinee. It has
sary for teeth and
bones, and also a fair source of vi-, a red gabardine reefer with a black
tamin A which promotes appetite, I velvet collar and cuffs embroidered
The
stimulates growth, and makes for with red soutache braiding.
,general well-being. Make it with] sheer wool dress carries out the
a criss-cross crust and you'll cornu same color scheme. The hat is a
crushed Homburg w'ith two stream­
in with top-honors:
lined quills.
Spicy Cranberry Pie.
To the right is a youthful suit of
(Makes one 9-inch pie)
beige wool with forest green sou­
1 recipe pie crust
tache braid on lapels and upper
4 cups cranberries
sleeve.
2*4 cups sugar
The new greens this fall are fas­
2 tablespoons lemon juice
cinating Milliners are enthusiastic
Grated rind of 1 lemon
about soft, subtle greens in felts,
1 teaspoon cinnamon
velvets and feathers. The jaunty
*4 teaspoon ground cloves
feather hat has sprightly birds’
wings to give it height and its mel­
1*4 tablespoons cornstarch
low green color is a perfect comple­
*4 cup water
Wash and pick over berries. Bring ment to the beige and green suit.
to a boil with the water, add sugar,
boil gently, being careful not to
break berries. Boil 5 minutes, re­
move from fire, cool, and add lemon
juice, rind, and spices. Fill un­
baked pie crust, cover top with
strips, and bake 30 minutes in a hot
College girls who seek something
(400 degrees) oven.
other than the usual black or col­
There are pies in which you bake ored date dresses will hail with de­
just the crust, pies in which you light the advent ‘of the new white
bake crust and filling, and other jersey frocks that are designed to
pies which you don't bake at all. In wear under brown or black fur
this latter class are those pies whose coats. This dress is proving to be
crust is placed in the icebox to cool, one of the highspots in a co-ed's
then filled with filling and cooled un­ life. As a rule the white jersey
til set. Here’s a pie with crust, rich dress is styled with classic sim­
and crumbly, a filling that really plicity but with exquisite detailing
melts in your mouth:
in the way of drapes, tucks and
Coconut Custard Pie.
sometimes trapunto quilting. For
those who have a yen for color
(Makes one 9-inch pie)
there are white jerseys that are
2 egg yolks
gaily embroidered in bright yarns.
1*4 cups milk
Others flaunt glittering gold buttons
>4 cup sugar
and gilded kid trimmings. •
Vi teaspoon salt
2 teaspoons gelatin
Vi cup cold water
AoiF You ('.an II ear } our
Soak gelatin in cold water. Cook
egg yolks, milk and sugar in double
I itamins on Your Head
boiler until thick and pour over gel­
A new process has been discov­
atin. Cool, add vanilla, and pour
ered whereby the casein in skimmed
over a crust made of:
milk can be used to make a fiber
3 cups oven-popped rice cereal,
which blends with rabbit fur to make
rolled fine
felting material for hats. One pound
*4 cup butter melted
of this fiber is produced from about
Vi cup sugar
30 pounds of skimmed milk.
Since imports of hatter's rabbit
Combine cereal crumbs, sugar and
butter and press evenly around the fur are now limited because of war
sides and bottom of a pie pan. Chill conditions, there is a large market
before filling. Pile meringue on top for this domestic product. Bossy’s
of filling Use 2 egg whites stiffly in the hat business now—classy hats
beaten, to which add *4 cup sugar from contented cows!
slowly, and Vi cup of coconut. Brown
lightly in broiler.
In making a successful meringue, i
There is no end to the embroidery
beat the egg whites until still and
glossy, then blend in sugar com­ story this season. The newsy part
pletely to prevent beads of syrup of the tale is that embroideries ap­
from forming on top of the me­ pear on sedate suits and woo* day­
ringue. Leave the pie on the top of time dresses, as well as on dressier
the oven after it is baked. Cold air modes. Long evening capes have
striking the meringue will cause it embroidered yokes. Daytime jack­
ets and blouses are also ornately
to fall.
(Released by Western Newspaper Union.» embroidered.
Wear \\ bite Jersey
Under our Fur (’oat
Embroidery on Suits
Carrots can be made crisp and
fresh before cooking by peeling
and leaving in cold water for half
an hour.
• • •
Baked products made with hon­
ey retain their moisture long­
er than those without it.
• • •
Prepare onions under W'ater,
preferably running water, and
spare the eyes.
too
So far as the new hats are con­ “ITS to be another jumper
Dry salt sprinkled immediately
cerned they are staging a veritable
* year/’ says every fashion on new fruit stains will prevent
riot of feathers.
Casual wide- prophet who knows a thing about them from being permanent.
• • •
brimmed felts, this season, mostly ! school smartness. Pattern No.
of the picturesque vagabond type, ' 1450-B sounds a new note in jump­
When you pour water off boiled
are in ravishing colors aided and ers—it has a jacket, too. The potatoes save it and use it instead
abetted with spectacular vividly col­ jacket is long sleeved, waist of water or milk for your bread,
orful pheasant quills. Referring to the length, collarless—of a peasant sponge or coffee cake. If the wa­
three hats shown above in the pic­ feeling which keys it perfectly for ter is salted you will require a
ture note in the upper right corner the youthful, wide-skirted jumper. little less salt when mixing dough.
a gray felt vagabond gaily sporting The latter is cut with a square
• • •
a bright pheasant quill. This stun­ neckline, low enough in front and
Accurate
measuring
spoons,
ning headpiece tops a yellow sweat­
in back to allow a great part of cups and cans not only give bet-
er worn over a gray dress.
pretty blouses or soft sweaters to er results, but they save food ma­
Centered in the trio is a black be. clearly visible.
The jacket terials.
beret that glories in a snow white
novelty quill. Berets have certainly
come into their own this season.
And you are supposed to wear 'em
any way that is most becoming.
Some like ’em posed in daring pro­
file effect, others position ’em back
of their pompadours, others dash
’em down over their eyebrows, but
pose ’em as you will berets are
making conversation that is punctu­
ated with thrills every step of the
way. And keep an eye on the dra­
matic manner in which they are
feathered, if it’s exciting moments
you crave.
Completing the trio of smart
feathered creations shown above is
You'll mw.el •' ,hf w°?yllw M •
a black hat accented with a gray
feather bird that blends with a mon­
summer California oranges.
fresh . ife glveJ you
key fur jacket of an unusual shade
source of vitamin»! Eight ounce»
w.th vlt.mm»
all the vitamin C you need e.;h «by he!p y
of light gray. While all types of
A, Pl and G. calc.um .nd o*he
entu^
feathers are to be seen on the new
hats, milliners are giving special
They’re easy to pee
,aladi tnj desserts!
emphasis to pert little wings, birds
plump and tender »ec
....
the finest oranges from
and all-feather hats.
-Sunkist” stamped on the »kin 1en
efj
fQr jKi(t-
Best for Juice
■aiul Zve uf use !
Ih.,7. tk. «MU «•••••
"T"'
(Released by Western Newspaper Union.)
r,„hOT1.
14,000 cooperating
Taffeta Dirndl
Smart young sophisticates do not
like to give up the picturesque dirndl j
skirt that has been such an out­
standing favorite during the past
summer. That is why many of the
most voguish taffeta and wool cos- j
tumes on the fall and winter style
program continue to exploit the
dirndl after the manner here shown. ;
Sheer wool and taffeta are com- I
bined most attractively in this stun­
ning afternoon dress. The fitted bod
ice of sheer wool has a brown taf­
feta facing at the V-neck, and the
sleeves show the new drop shoulder
treatment Crisp brown taffeta is I
shirred on at the natural waist. The
hat is a veil-trimmed rolled-brim
dark brown felt The whole effect
is soft and feminine and true to the
tradition of elegance.
Htdda Bopp* • lloUyu>ooo
. —-
_
—T9 N4
unkist
CALIFORNIA ORANGES