Illinois Valley news., June 13, 1946, Image 3

I llin o is V a l l e y N e w s , T h u r s d a y . l u n e
13. 1946
Women's World
Last Year’s Slacks Offer
Material for Gored Skirls
LYN N CHAM BERS- M ENUS
Church Supper.
•H a m L o a f
w ith H o rsera d ish Sauce
•Scalloped Potatoes
Green Peas
‘ Sunshine Salad
B read o r R olls
Coffee and M ilk
•B e r ry C obbler
•Recipes given.
Baked m eat lo a f is sim p le to p re ­
pare and easy to serve fo r a ffa irs
w here guests are num erous. Bake
the lo a f in e ith e r s m a ll o r large
loaves.
S u p p e r P la n s G iven
A s A id in P la n n in g
T o S erve F ifty
Social calendars get ve ry active
d u rin g the su m m e r m onths because
v a c a t io n s a n d
w e a t h e r offer
such a grand op- SHBBft <
ting
for get-
to g eth er a
‘ ' t Tj
big p a rty
Per-
haps the Sunday JL
& ’ /
school picn ic is \ \ » w
ju s t around the corner, o r perhaps
the ladies' aid is p lanning a big
tre a t fo r th e ir husbands soon.
W hatever the occasion, y o u 'll
su re ly w ant to p u t fo rth yo u r ve ry
best cookery and serve everyone
am ply.
T his w ill c a ll fo r some
c a re fu l planning, and also, la rge
q u a n tity recipes.
I f the church has a kitchen fitte d
w ith la rge q u a n tity cooking uten­
sils, plan to m ake generous use of
it. M eats and vegetables can best
be prepared there. Some m em ber
m a y w ish to co n trib u te enough in ­
d iv id u a l salads and pefhaps cakes
and pies to m ake up fo r the rest
o f the m eal.
Good p la n n in g w hich takes into
• consideration e ve ry angle w ill m ake
the a ffa ir a successful one. R e cru it
ple n ty of help so th a t no tw o or
three wom en are tied to the kitchen
range a ll the tim e.
Everyone w ill
have a b e tte r tim e, i f a ll have some
leisure.
•H a m L o a f
(Serves 50)
5 pounds lean p o rk , ground
5 pounds smoked ham , ground
2'-, q u a rts bread or c ra c k e r crum bs
l ' i teaspoons pepper
1)4 teaspoons salt
3 eggs
2'4 pints m ilk
M ix together a ll ingredients M old
in to loaves and
bake 1 to 2 hours
in
a m oderate
(350-degreei oven
11
d e p e n d in g
on
----- — - — j
s iz e o f lo a v e s .
—* - ~ j ~
T h is m a k e s 5
-
' I J sm a ll l o a v e s ,
--------------------
sm a ll bread pan
size, o r about th re e large.
H orseradish Sauce.
(Serves 501
I ' , cups sour cream
' , cup boiled salad dressing
’ a cup horseradish
Blend in g re d ie n ts th o ro u g h ly and
serve w ith ham loaf.
An a lte rn a te dish to serve, if ham
o r p o rk is d iffic u lt to o b tain would
be fra n k fu rte rs prepared in a m ild ­
ly spiced sauce:
Creole W ienies.
I Serves 501
5 pounds bacon
30 cups fin e ly chopped onions
<7*-i quarts)
10 Vo. 2 cans tom atoes
7'4 teaspoons salt
1 teaspoon pepper
10 pounds w ieners
SO to 100 buns
Cut bacon in to '4 inch squares
and b ro il over low heat u n til p a r­
L yn n Says:
L e t's serve eggs; There's v a r i­
ety and appetite appeal in eggs
if y o u 'll serve them in the fo l­
lo w in g ways;
Use these fillin g s fo r om elets:
cream ed tuna fish o r seafood;
m inced cooked ham. cooked pork
sausage o r de vile d h a m . sauteed
m ushroom s, cream ed peas, as­
paragus o r o th er vegetables;
grated cheese, cream ed chicken
and m ushroom s, je lly , ja m o r
m a rm a la d e , frie d onions; o r
b ro ile d bacon.
When you poach eggs, serve
them in corned beef hash nests,
spinach nests, potato nests o r
fren ch toast m ade of stale bread
Scram ble eggs w ith bits of
diced A m e ric a n cheese, frizzle d
bacon, shredded ham . o r fold in
some le fto v e r vegetables.
Bake eggs w ith bacon, sausage
• ■ c Id m eat c u '^
and serv e as a m ain dish fo r sup­
per w ith salad and dessert.
F ry eggs slow ly and serve
w ith q.i culy b ro iled cold cuts or
waffle«. pancakes or
tia lly done. D ra in off m ost of fat.
F ry onions and bacon to g eth e r u n til
golden brow n, s tir rin g freq u e n tly.
Add tom atoes, salt and pepper
Place w ieners on top and sim m e r
fo r 45 m inutes. Place a w iener and
a spoonful o f the sauce on each hot
b u ttere d bun and serve, a llow ing
two fo r each person.
•Scalloped Potatoes.
(Serves 50)
12' j pounds potatoes
2 tablespoons salt
1 teaspoon pepper
)4 cup flo u r
l ' i cups b u tte r or substitute
2 q u a rts m ilk
Wash, pare and cut potatoes in
th in slices
Place a la ye r of po­
tatoes in greased b a king pan, sp rin ­
kle w ith salt, pepper, flour apd dot
w ith b u tte r. Repeat u n til pans are
alm ost fu ll. Pour o ve r enough hot
m ilk to cover top and bake in a
m od e ra tely slow (325-degreei oven
u n til potatoes are tender. The tim e
w ill depend upon the size and quan­
tity in pans—about 4 to 2 hours
I f you w ant to p re p a re green
beans, you w ill need six q u a rts to
serve 50 people. B o il the beans,
a fte r washing and cu ttin g , in the
m in im u m of w ater, then season
w ith 1 cup bacon d ripp in g s. 4 ta ­
blespoons salt and 4 tablespoons
p a p rika
I f you want to serve green
peas you w ill need 16 pounds or 1
gallon of shelled peas.
•Sunshine Salad.
(Serves 501
5 packages lem on flavored gelatin
7 cups grated ca rro ts
5 pounds g ra p e fru it, cu t in sections
A K E a good la st look at la st I
y e a r's sum m er slacks when you j
tro t them out w ith y o u r su m m e r
w ardrobe. I f th e re 's enough good
m a te ria l in them , they can e a sily
be converted in to a lo ve ly s k ir t f it ­
ted ju s t fo r ysu.
The tw ill, serge, lin e n o r b u tch e r |
linen out o f w h ich m any w a rm j
w eather slacks are m ade is nice j
m a te ria l fo r sewing.
The gored j
j s k irt w h ich is a sim ple basic style i
can easily be cu t fro m the slacks
i and is sim p le to sew.
Y our m ost im p o rta n t points to j
consider in m a kin g th is typ e o f s k irt 1
is sm ooth fittin g fo r w a ist and hips.
The w aistband should be firm but ,
not tig h t. I f it is too loose, the s k ir t 1
w ill constantly tw ist.
When you m ake the placket fo r j
the s k irt, take ca re ! I t should stay
closed sm oothly to g ive an unbroken i
; hip line. It's another of the secrets ;
of success in m a kin g a s k irt
Zip- |
pers now are a va ila b le , and it is ;
easy to m ake a s k irt w ith one fitted
in. O r, yo u r slacks m ig h t even have
a zipper on 4hem th a t could be used
to an advantage in the rem odeled
| s k irt.
I f the fa b ric you are using is
! lig h t enough, you m ig h t find the
gathered
s k ir t m ore
a ttra c tiv e .
S tra ig h t lengths o f m a te ria l are
gathered, m a kin g the p o p u la r d irn -
d ly typ e th a t the yo u n ge r set lik e
' so w ell.
r
R ip Slacks A p a rt
Before C utting.
Since you w ant the best fit pos­
sible in the s k irt, it would be best
' to r ip the slacks a p a rt c a re fu lly ,
using razo r edge (being sure not to
cut the precious fa b ric ) o r a sm a ll
scissors. A fte r th is is done, wash
and dye the fa b ric , if necessary.
' and c a re fu lly iro n cu t a ll the creases
so th a t you have a sm ooth c u ttin g
i surface
The s k irt is sta rte d at the w a is t­
line— if it is a gathered type, or the
^ h i r l w u i ite r 9 , U ’rSali t>, s m a r t
('rinoline D ays
T h is cap sleeved ve rsio n w ill be
lo v e ly in a b r ig h tly s trip e d fa b ric ,
used c o n tra s tin g ly fo r yoke and
s lle v e s .
When you consider the length of
the s k irt, do so both fro m the point
of vie w o f yo u r own fig u re and c u r­
re n t fashion.
I f a h elper is not
a v a ila b le to adjust the hem, place
ch a lk m a rk on the edge o f a table
so th a t you w ill have a ch a lk line
w h e re ve r the table touches you
M easure fro m this m a rk to the hem
to assure you evenness a ll the way
• L r u it or B e rry C obbler.
(Serves 501
5 q u a rts f r u it or b e rrie s
Sugar to sweeten
'n < up c o rn sta rt h
B is c u it dough
I
j
’
1
j
;
A D E L IG H T F U L L Y cool sum -
, ‘ * n ie r nig h td re ss designed es­
p e c ia lly fo r the m o re m a tu re flg-
ure. The p re tty V neck and b rie f
sleeves are edged in n a rro w lace,
the so ft bow tie in b a ck insures
a ne at fit. W hy not m ake up sev­
A c rin o lin e note of fe m in in ity e ra l in d iffe re n t colors fo r w a rm
ereeps into the play scene in I n ig h ts ahead.
s e e
th is two-piece bathing su it of c ris p
w h ite celanese beach cloth and Jer­
P a tte r n No. 1359 c o m e s in sizes 34. 36.
sey shorts. The parasol ru ffle is I 3«. 40. 42, 44. 46 and 4H Size 36 re q u ire s
3’ n y a rd s of 35 o r 39-inch fa b ric ; 2',»
trim m e d w ith three row s of w hite y a rd s la c e; % y a rd ribbon for bow.
r ic rae.
lo o
. an m a k e a u e a r u h le i k i r l .
j around. You m ust, o f course, have
a straight-edged table to do this.
An a u tom a tic s k ir t m a rk e r is an
oth er gadget th a t w ill m easure the
he m line to r you. The co n ta in e r is
1 raised o r lowered to the p ro p e r
O U ’ R E A L W A Y S sure o f look-
height. When you press the bulb * in g y o u r best in a s m a rt s h ir t­
of this gadget, it sq u irts ch a lk as w a is t fro c k . V e rs a tile and c h a rm ­
you tu rn around
in g —a style beloved by e v e ry age.
Another way of m easuring the
hem line is h a vin g someone help you
in ta kin g the m easurem ent and
pla cin g pins around the s k irt.
In
th is case a tape m easure is used—
o r a y a rd s tic k is easier—and place
pins so m an y inches fro m the floor.
Before ta k in g the s k irt off, have
thfem p in i t to m ake ce rta in the
length is co rre ct.
A fte r re m o v in g the s k irt, take out
pins w h ile m a k in g a basting line in
th e ir place Before tu rn in g the hem.
the edge should be finished w ith
seam binding, w ith a stitched tu rn
o r w ith a p la in tu rn . Once the edge
is finished, the s k irt can be turned
at the basting. Smooth the edge
over and hold in place w ith pins or
basting. Use a sm all o ve rlapping
stitch to finish perm a n e ntly. Press
before and a fte r stitc h in g to insure
p e rfe ct smoothness and evenness
I f you are m a kin g a c irc u la r hem
on a s k irt, it's wise to le t the s k irt
hang fo r tw o days o r so before t r y ­
ing to a d ju st the hem. O therwise
you m ig h t be unpleasantly su r­
prised to find th a t the s k irt sags in
the w rong places s h o rtly a fte r you
have sewed it.
Choosing Fabrics
I f you are m aking sport clothes
or classic styles, choose the con­
ve n tio n a l fa b ric s w ith subtle
weaves, dots o r checks. N eutral
fa b rics lik e g ra y and beige are
alw ays good pro vid e d they go
w ell w ith y o u r co lo ring
P rin te d fa b ric s are good fo r
a ll types o f useful, everyday g a r­
m ents
T hey m ay also be used
fo r d a y tim e and evening wear,
made up fo r the la tte r in very
sim p le styles
Sm ooth surface fa b ric s de
m and sophisticated styles These
fa b ric s show up every d e ta il of
co n stru ctio n and should be care­
fu lly w orked w ith.
The lu x u ry fa b ric s like velvet,
satin and rayon crepes are for
evening wear. Som etimes they
are used w ith a less expensive
fa b ric and used fo r trim m in g
Tweeds, woolens and some of
the s tu rd y rayons and cottons
are fo r u t ilit y use. lik e m en's
clothes.
F a c to ry w o rkers and
youngsters find good use for
them , too.
F a b ric s w ith pile lik e velvet,
co rd u ro y, velveteen and other
rayons and woolens are used fo r
w in te r w ear, o r a t trim m in g
L 'r . . „ n
Incas Knew Not Money,
\\ heel. W ritten Language
A lth o u g h the Inca s o f Peru de­
veloped one o f the w o rld 's g re a t
c iv iliz a tio n s and m a in ta in e d th e ir
e m p ire u n til the m id d le o f the 16th
ce n tu ry, these people knew n o th ­
ing o f the w heel, em p lo yed no
m oney and had no w r itte n la n ­
guage, passing on th e ir h is to ry to
successive gene ration s by w o rd of
m outh, says C o llie r’s.
V ir tu a lly a ll e x is tin g know ledge
of the Inca s w as obtained in th is
way and recorded in books by
th e ir Spanish conquerors.
SEW IN G C IR C L E PA T TER N D E P T .
70S M ission SI., San F ra n c isc o , Calif.
E n clo se 25 c en ts In coin« for e ac h
p a tte rn d e sired .
P a tte rn N o . ---------------------- —Size
N am e----
A d d re ss -
Kool-Aid
A T LOW
COST
A L L YOU
W ANT
BUTTER
FROM WHOLE MILK
WITH TH I
IDEM ELECTRIC CHURN
Easy, Simple, require, only
a few minutes to make it.
SPECIAL PRICE $23.43
Com pleir with a 3 gsl. Sannary glass iar
ACE MEG. & D IS TR IB U TIN G CO.
1177 Height Street
Son ire n rla c e 17, Col,terete
AGENTS WANTED
CORN FLAKI.
_
------------------------
You can alto get this cereal in Kellogg's
V A R IE T Y - 6 different cereals, 10 gen­
erous packages, in one handy carton I
7êmpt/ny, /iot
PARKER HOUSE ROLLS
S u m m er Eushion /Votes
Tie coffee in th ick cheesecloth
bag. le a vin g plenty of room fo r c o f­
Soft elbow cuffs and the new
W hite shoes and slippers w ill help
fee to sw ell. The coffee m ay also
be m ixe d w ith a sm all am ount of pushed up sleeves th a t have the you keep w e ll groom ed and com fort
egg and cold v.ater. i f cle a r coffee look of studied carelessness are able d u rin g hot. sw e lte rin g weather
The m anish style su it is ta k in g a
o desired
D rop bags in b o ilin g m uch in the newg. These are par
snub th is season w ith m ore fem inine
w a te r and b o il 3 m inutes
Remove ; tic u la rly noticeable on blouses
Look fo r a ll sorts o f fe m in in e styles p re v a ilin g B ut look fo r an
bags and keep coffee hot
on hem lines.
E ye le t and i influence o f m en's suits ju s t the
F o r th is am ount o f coffee you w ill f r ills
need 1*4 q u a rts o f crea m 'f o r 2 lace are popular, but if you go in fo r i same, even though the auita are ap-1
tablespoons to each cup) and '< m ore ta ilo re d things, you w ill want I ing m en's fashions fro m the tim e
pound sugar (cou n tin g 2 teaspoons d iffe re n t colored c o n tra stin g bands o f C a va lie rs . D ire c to ire and Res
to ra tio n periods
for edging
e r cu p ).
- le a se d by W estern New p ay er
P a tte rn Nn «874 is for s ire s 14 IB. 1R.
20; 40. 42 44 and 4«
Size 18 re q u ire s 3*.
y -r rls of 35 or 3» inch m a te ria l.
Cool Nightgown
Shirtwaist Frock
E ven H e m lin e Is
Sign of Fitness.
Heat canned f r u it o r b e rrie s and
water, o r fresh fr u it and w ater to
a b o ilin g point ( l ' i q u a rts w ater to
24 cups fr u it or b e rrie s i
Sweeten
to taste.
D issolve co rn sta rch in
sm a ll am ount of cold w a te r and add
to fr u it or b e rry m ix tu re
Cook,
s tirrin g constantly u n til thickened.
Pour in to shallow baking dish and
d ro p b iscuit dough on top
Bake in
a m od e ra tely hot <425-degiee) over
fo r 36 m inutes
Coffee.
M akes 100 cupsi
3 pounds coffee
S 'i gallons w ater
S u m m e r Ì !i(fhl w ea r f o r 'III.. tronS
V
M ake
ge la tin
according to d i­
r e c t io n s
When
m i x t u r e begins
to thicken, add
ca rro ts and grape-
f r u i t a n d allow
to c h ill u n til firm .
Serve in squares
on le ttu ce w ith
m a y o n n a is e
dressing.
- «««
Cabbage and C a rro t Salad.
(Serves 50)
/ / you have an old puir of »lack» . . •
4 'j q u a rts finely shredded cabbage
2 pounds ca rro ts, grated, raw
' seams of the gores, i f it is th a t
1 q u a rt diced celery
I type
A fte r these are sewed, the
1 q u a rt boiled salad dressing
i s k ir t is fitte d a t the side seams,
Blend a ll in g re d ie n ts together j Baste these firs t, then tr y on be-
| fo re sewing p e rm a n e n tly to see if
w ith salad dressing.
Since the b e rry season w ill be in the s k ir t fits p ro p e rly.
A fte r this w o rk comes the b in d ­
fu ll swing sh o rtly, you m ig h t lik e :<>
serve a berry-in-seasoq cobbler w ith in g a t the top and the pla cke t. A ll
th is is best basted in before sewing
fresh cream .
p e rm a n e n tly to assure p e rfe ct f it ­
tin g throughout.
Do use pins be­
fo re you baste, and press the fa b ric
w henever necessary to assure easy
sewing.
When the s k ir t is co m p le te ly fin ­
ished. you are ready to do the hem
Slip the s k irt on—and use the kin d
o f shoes you w ill w e a r w ith it, as
this w ill d e term in e to a g re a t ex­
tent how long the s k ir t w ill be.
P a stry fo r the p a rty wu> probably
be fu rn ish e d by in d iv id u a l m em ­
bers. I f th is is not possible, make
a delectable f r u it cobbler and servi
w ith cream o r ice cream .
SEWING CIRCLE PATTERNS
£
• Tasty, tender Parker House Rolls
anytim e with Fleierhm enn't Fast R is­
ing D ry Yeast IF Y O U B A K E A T
H O M E you'll cheer this baking dis­
covery that stays trash for weeks on
your pantry s h e lf-re a d y to help you
make delicious bread, rolls, buns at a
moment's notice. Dissolve according
to d irec tio n s-th e n use at fresh yeast.
At your grocer’s.
Stays fresh .on your pantry shelf