U liv to ta
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V /- tll^ tr
M o tx /c
T V l 11 r«<4rr V
1C
lQ itH
Woman s World
Outdated Dresses Converted
Into Praetieal \\ earing Kpparel
S8
I----
Junior Date brink
Is (in Eye-Catcher
Jc'n £rtta
G et tb/s quick
■ a a s t f c i » . ?a
L
,
.
i
Vary the Salad With the M eal
i See recipes below.)
Salad P arade
Salads lead the h ealth parade be­
cause in them you eat so m an y
fru its and vegetables before they
get a chance to lose th e ir v ita m in s
and m in e ra ls. A ll
th ro u g h the ages
p e o p le h a v e
tu rn e d to salads
b e c a u s e th e y
c ra v e d
t hings
fresh fro m g a r­
den and orchard.
Besides,
c e rta in
foods are m ore
a ttra c tiv e and a p pealing served in
th e ir ra w state, o r in salad fo rm .
Salads m ay accom pany the m ain
course, and then they are served on
a side plate, but alongside the m ain
course. I f you w ant to e n te rta in in
a special way, the answ er is a salad
p la tte r o r salad bow l. Use f r u it o r
vegetables as y o u r taste dictates.
D o n 't fo rg e t the p a rty o r dessert
salads w h ich are in a class by th e m ­
selves. These are fu ll of f r u it and
even whipped crea m , the fa iry p rin ­
cesses of the salad w o rld . Serve
them fo r special occasions as a to p ­
p in g to a m ea l o r as a p a rty dish.
Frozen Banana Salad.
(Serves 10 to 12)
1 tablespoon lemon juice
LYN N
CHAMBERS' M EN U
C ream o f M usnroom Soup
Roast Chicken
Sweet P otato B a lls
G reen L im a Beans
•G in g e r A le P ear Salad
Lem on Pie
B iscu its w ith Honey
B everage
•R ecipe given.
such as escarole, rom a in e , le ttu ce,
ra w spinach, endive, w a te rcre ss,
dandelion greens or c e le ry cabbage.
They m a y be a rra n g e d bouquet style
o r shredded and tossed lig h tly w ith
an o il and v in e g a r d ressing (som e­
tim es a fren ch d re ssin g ) ju s t be­
fo re se rvin g tim e
One o r m o re of the fo llo w in g m ay
be added fo r v a rie ty if you w a n t to
tease the pa la te:
Sliced radishes,
chopped green pepper, diced cu cu m ­
bers, cut ce le ry, sliced stuffed o l­
ives, tom ato sections, sliced p ickle ,
sieved hard-cooked eggs, ro lle d an­
chovies, m inced onion rin gs, g a rlic
salt, c e le ry sa lt, c e le ry seed, or a
lig h t s p rin kle o f thym e, c u rry pow­
der o r c h ili pow der.
Here are some te m p tin g v a ria ­
tions fo r a cole slaw typ e o f salad;
P la in Cole S law :
4 cups fin e ly
shredded cabbage. 1 tablespoon ce l­
e ry seed, 1 cup
c o o k e d s a la d
dressing. O p tio n ­
a l a d d itio n s:
1
tablespoon e ith e r
d ill seed o r c a ra ­
w ay seed o r m us­
ta rd seed
C a rro t Slaw :
2 cups g ra te d or
shaved c a rro ts , 2 cups cabbage, 1
teaspoon m in ced onion, 1 cup boiled
salad dressing.
Slaw D e luxe:
3 cups shredded
cabbage, 1 cup diced banana. ‘4 cup
chopped peanuts, 2 tablespoons cat-
sup, and 1 ,cu p , boiIcd saIad dressing,
P ineapple S
law : 2 cups shredded
Slaw
cabbage, 1 cup cut, d ra in e d pin e a p ­
ple,
cup boiled salad dressing, 1
tablespoon c e le ry seed and dash o f
p a p rika .
Spanish s la w : 1*4 cups cu t cab­
bage, 1 cup diced tom atoes. 1 cup
diced cucum bers, Y« cup chopped
green pepper and 34 cup o f boiled
salad dressing.
T w o m olded salads th a t m a y be
served as an a cco m p a n im e nt a re a
p re tty a d d itio n to the table:
M olded G rape Salad.
(Serves 6)
1’ , tablespoons unflavored gelatin
*4 eup cold w a te r
1 eup orange ju ic e
1 eup lem on ju ic e
eup sugar
1 cup seeded or seedless grapes
*4 eup nu tm e a ts
L e ttuce
D
EM EM BER
dre.-s that
closet fo r two, three o r even fo u r
years? The style is d e fin ite ly dated ;
by now. Its use as a w h ite dress is
e x tre m e ly lim ite d , and ye t the fa b ­
r ic s till m ay be good.
The g ra d u a tio n dress is a sym bol
o f m a n y o f the typ e o f clothes th a t
c lu tte r w om en's closets y e a r a fte r 1
ye a r. A lit t le thought and in g e n u ity, -
how ever, can co n ve rt them into
som ething e x tre m e ly useful.
D on’t e ve r be a fra id to look in to
such a closet because the im p ra c ­
tic a b ly of some o f y o u r purchases
m ay m ake you shudder. B rin g out
the old and the new and m ake them
in to som ething fo r use r ig h t now.
A b it o f dye. a s m a ll piece o f new
fa b ric , and some re fittin g and s ty l­
in g w ill do w onders fo r th a t type of
clothing.
M ost o f the o lder dresses show
th e ir vin ta g e by the sleeves, length
and c o lla r line. Y et in m ost cases
these are sim ple a lte ra tio n s to
m ake, and the few hours of tim e
spent on them w ill give not only
hours b u t days, weeks and even
m onths of good, solid w e a r in a
dress th a t you can re a lly enjoy.
I f the sleeves and the yoke o f the
dress are hopelessly outdated, d o n 't
' waste tim e and e ffo rt tr y in g to
change them . Recut the dress and
, buy a s m a ll am ount o f m a te ria l fo r
J the yoke and sleeves to m a ke them '
co n tra st the dress, w h ich can be
dyed.
Use co m p le te ly s im p le lines on
the dress because the co lo r w ill 1
c a rry m ost of the in te re s t in a dress j
m ade o f
m ay w ant
by w ay o f
tons down
3-rVAYRUIEF!
the
g ra d u a tio n I
has hung in the
c o n tra stin g colors. You
to add a d d itio n a l in te re st
an a ttra c tiv e belt o r b u t­
the fro n t.
Cough due to «x».’. », smoking? Get this
pre* ription-t> jie lonn ula of eough-relisi
ingredient* long used by doctors Long»
la»ting relief 3 im portant ways;
1« fa s « * th ro a t tic k le
2» Soothes
ra w , Ir r it a t e d
m em branes
3.
_
5e
Buy (J. S. Savings Bonds!
CASHFO"
8224
im i
A STUNNING date frock for
* * juniors w ith slim lines to
p raise a youthful figure, slanted
lines boldly accented with unusu­
al novelty buttons. An eye-catch­
er for certain .
T here’s plenty of sty lin g in to­
d a y's ra in c lo a k , as seen ill the
above m odel w ith sweeping lines
accented by a button-on crusader
hood. The fa b ric used is reve rs­
ib le and two-tone w ith a sm ooth
sa tin finish on one side and on the
o ther a new te x tu re w ith the
appraranpe of a s h im m e rin g ,
changeable ta ffe ta w hich has a
w a te r-re p e lla n t finish.
am ple, you have looked over yo u r
su m m e r castoffs and decided they
w ill never be w h ite again, d ip them
in to the dye bath w ith the dress,
and you w ill have a p a ir to m atch
the dress. You m ay, o f course, add
cuffs to the gloves or sew a b it of
g ro sg ra in rib bo n tr im to them for
pepping up purposes.
L e t M a te ria l, Style
P a tte r n No 8224 c o m e s in sizes 11. 12.
13. 14. 16 an d 18. Size 12, c a p sleeve.
3% y a rd s of 35 or 39-inch.
1 lie
I i l l H id U -lit I I M U O N < "11
ta in s a w e alth of sew ing in fo rm atio n for
e v e ry hom e d re s s m a k e r—special fe a tu re s,
fre e p a tte rn p rin te d inside the book. 25
c e n ts.
S end y o u r o rd e r to:
SEW IN G C IR C L E PA T TER N H EPT.
82X M ission st.. San F ra n c isc o , Calif.
E n clo se 25 c en ts in coins for each
p a tte rn desired .
P a tte r n No
r it «.____
N a m »
_______________
A d d re ss -
Promptly relieves coughs of
TIGHT ACHING
CHEST COLDS
RUB ON
Mak* I | m 4 « tra n i a w ».tfrlbe
Fal«SawFd«f F ib i l W i i i i i a l
M M rtbw. I asta. b r»t r*o *« l u tb
b m m Na ti>W M *M aeaia*
F i t ! FLAN «lari»
W "t*
FOLEY MFQ CO . M l 7 FtW»
,
" I I . Ma
Helps keep me
on my feet/
say many old folks
about good tastin g
SCOTT'S E M U LS IO N
f
Thousand* o f h app y
folk* know thia I Good«
tastin g Scott** Emulsion
help* you w ard o f f colds—h elp s you
g et w ell f a t t e r —and help* you keep
g o in g s t r o n g w h en y o u r d ie t need*
more natural A&I) V itam in s! Scott’* is
a HIGH EN ERG Y FOOD T O N IC -
ris k in n a t u r a l A & D V it a m in s
and enorgy-huilding natural
■ 'll . 'I ry it I S. •• lu .w u . ll you
feel. Easy to take and digeat.
Economical. Buy today at your
drug store I
MORE than just a tonic —
it's p o w e rfu l nourishment!
U lK T F P n i F ■ S C O T T S EMULSION
IVI U
CIAV L L ■
H arm onize
The m is ta k e often m ade in re-
I m o d e lin g is th a t the style to w h ich
! we change a dress is not a lw a ys in
M an y m ending and sew ing kits keeping w ith the m a te ria l. I f you
co n tain any n u m b e r o f b its of a t­ ■ have a sim p le rayon o r bro a d clo th ,
tra c tiv e laces and tr im th a t could don’ t seek the fussy styles because
e a sily be used in re m o d e lin g w ork.
these fa b ric s as w e ll as m an y o th ­
L e t's say th a t you are d ye in g a ers re q u ire a sim ple p a ttern .
g ra d u a tio n o r another s im ila r type
Change the style, but keep the
of g a rm e n t. Use a d a rk green o r good points o f the dress and m ake
b row n shade fo r th is fa ll, o r even the change subtle. Some dresses,
black, but lig h te n it up and m ake it fo r instance, need o n ly a sleeve and
dressy b y using a b it o f e ye le t t r im ­ neck change. In th is case r ip out
m in g at the neck and sleeves.
the old sleeves, and you p ro b a b ly
The v e ry sim p le st typ e o f dress is w ill have enough m a te ria l fo r a new
used fo r tn is style. The dress m ay style.
I re c e n tly saw th is c a rrie d out in
a dress th a t had sh o rt s tra ig h t
sleeves. T he y were rem oved and
greens.
pressed fla t, then a wide bias s trip
H e re's a p re tty salad th a t m ay
was c u t fro m each sleeve. Then new
be served e ith e r as a special salad
style cap sleeves were cut fro m the
o r as an a cco m p a n im e nt:
m a te ria l and attached.
•G in g e r Ale Pear Salad.
A lw ays re m e m b e r th a t i f new
(Serves 6 to 81
m a te ria l is added to the dress it
2 envelopes p la in , unflavored g e la tin
should be used in a t least tw o places
1 No. 2*4 size ra n of pears
i so th a t it looks as though it be­
*4 cup m ara sch in o c h e rry ju ice
longed. I f you have to add some of
2 tablespoons sugar
the new m a te ria l to the neck, you
*4 cap lem on ju ic e
also m ig h t lik e an in s e rt in the
1 '. cups g in g e r ale
hem , o r perhaps a bow o r bustle
F ew drops red c o lo rin g
■ effect, re p e a tin g the added m ate-
8 m ara sch in o c h e rrie s
| ria l. T here are lite r a lly dozens of
Soften g e la tin in >4 cup o f the
w ays to do th is, and the best w ay to
cold pear ju ic e d ra in e d fro m can.
decide w hat should be done is to
j
have
long
o
r
short
sleeves,
o
r
even
B rin g to a b o il *4 cup pear syru p
. p a tte rn y o u r rem o d e lin g a fte r the
:
th re e -q u a rte r length. T he re is a ! new styles.
and s tir in softened g e la tin u n til
i
sim
p
le
opening
down
the
fro
n
t,
c
o
l­
dissolved.
Add
larless, o f course. A d ju s t the tr im
C om bine S h irts , Blouses
m ara sch in o c h e r­ j
so th a t it looks as a ttra c tiv e as pos­ F or C u rre n t Styles
r y ju ice , sugar,
sible by p la cin g it on c a re fu lly and
lem on ju ic e and
S h irts and blouses are am ong the
Soak g e la tin in cold w a te r fo r 5 evenly.
g in g e r ale. I f a
easiest of g a rm e n ts to rem odel, and
I
t's
also
possible
to
have
gloves
to
I
m
inutes.
B
rin
g
ju
ice
s
to
a
boil,
d a rk e r co lo r is
(hey are e x tre m e ly p ra c tic a l be­
desired,
add
a add sugar and ge la tin . Cool, and m atch yo u r dresses. If, fo r ex- cause of the n um ber o f suits in
when
th
ic
k
,
fo
ld
in
grapes
and
nuts.
few drops o f red
w hich wom en invest th e ir m oney
c o lo rin g . Rinse a P our in to in d iv id u a l m olds and c h ill
In m an y cases it is even possible to
Serve in nests o f le t­
sh a llo w pan in colrl w a te r; arra n g e u n til firm .
I com bine the good and wearable
p e a r halves, c u t side up in bottom . tuce
fe a ture s o f tw o to m ake one good
M ixe d F r u it Salad.
Top each w ith a c h ;r r y . Pour g e la tin
blouse.
(Serves
6
1
m ix tu re o ve r pears e n re fu lly so as
I f you have sequins o r oth er tr im
not to dislodge pears. C h ill u n til 3 oranges, peeled and diced
on one blouse, perhaps there is an­
firm .
To serve, cut g e la tin .jn to 3 slices canned pineapple, diced, or
o th e r one in the w a rdro b e which
squares w ith a sharp k n ife and place 1 cup pineapple tid b its
w ould benefit by the a d d itio n of it.
on lettuce.
Serve w ith desired 1 unpeeled red apple, diced
e sp e cia lly i f the firs t one is too
*4 eup p itte d dates, c u t in to pieces
dressing.
w orn to m end
When y o u 're s e rv in g a heavy d in ­ 1 cup seeded grapes, r u t in h a lf
A n o th e r tr ic k w hich w ill add an­
>4
cup
m
ayonnaise
n e r. th e re 's n o th in g b e tte r than a
o th e r a rtic le o f w e a ring a p parel to
cup
coconut,
shredded,
if
desired
c ris p salad ju s t b u rs tin g w ith vege­
the w a rd ro b e is th a t o f m a k in g a
tables
F o r exam ple, a c h e fs salad
blouse in to a d ic k e y T h is can be
M ix fr u it w ith m ayonnaise and
is about the best choice, o r perhaps c h ill th o ro u g h ly. Serve on shredded J
done v e ry e a s ily if the blouse has
a cole slaw.
a vest effe ct, o r if it is h ig h ly
le ttu c e ; s p rin k le w ith coconut, i f de­
A tru e c h e fs salad is composed sired
trim m e d w ith inserts, etc.
m a in ly o f some of the salad greens
R elea sed by W estern N e w sp a p er Union
M en's s h irts th a t are w orn a t col- j
la rs and cuffs are v e ry re a d ily
m ade in to new blouses whose o rig i- ,
Serve slice d tom atoes on a bed
L Y N N SAYS:
nal use you w ould never suspect. I f
o f le ttu ce w ith a dre ssin g to w h ich |
T ry Old Salad F a v o rite s
you feel th a t the color should be
a fe w c a ra w a y seeds have been |
W ith New Tourhes
changed, th e y are easily dyed no
added.
W atercress is e s p e c ia lly good w ith
The new hats, the budding fash­
m a tte r w hat the fa b ric , as long as
You m ig h t also lik e a h a lf avo­
m ayonnaise to w h ich a b it of catsup
ion fo r ties, fo r those G ibson g ir l
you use a good a ll purpose dye th a t
has been added. Sliced radishes and cado dressed w ith lem on ju ic e
s h irt w aists, and the p o p u la rity of
w ill co lo r ra y o n as w e ll as cotton or
chopped green pepper are also good served w ith cubes o f fre sh orange
sca rfs, are b rin g in g novel acces­
co m b in a tio n s o f the tw o fa b rics.
I to w hich ju s t a suggestion o f onion
a d d itio ns
sory styles In th e ir w ake—tor
It'» v e ry im p o rta n t, when using
A sparagus tip s on a b ig slice of I has been added
sca rf pins, s tic k pin s and hat
s h irt fa b ric s , to select a style s u it­
Strips of peeled avocado m a rin a t­
to m a to seem ta s tie r when served
pin«! Y o u 'll have fun helping
able to the fa b ric O nly the sim p le st
yo u rse lf Io p re tty designs and
w ith a blue cheese dressing B re a k ed in le m on Juice m ay be e ffe c tiv e ly
p la in e st p a tte rn s are usually good
up the cheese in fre n c h o r o il dress­ com bined w ith sections o f g ra p e fru it
c o lo rfu l settings th a t w ill add
w ith re g u la r s h irt m a te ria l, except
ing and add enough lem on ju ic e fo r o r orange, s trip s o f p im ie n to and
liv e ly touches to yo u r new season
when w h ite fa b ric is dyed in to a
g
rated
blue
cheese
and
n
utm
eats.
I
outfits.
tartness.
good solid color.
1 teaspoon sa lt
2 tablespoons m ayonnaise
2 3-ounce packages o f cream cheese
2 tablespoons crushed pineapple
'a cup m ara sch in o ch e rrie s, cu t in
q u a rte rs
'a cup w a ln u t m eats, chopped
1 cup crea m , whipped
3 rip e hananas
C ris p greens
Add lem on ju ic e and salt ft) m a y ­
onnaise and s tir in cheese.
Add
pineapple, c h e rrie s and nuts; fold in
cre a m . Add bananas, cut in cubes.
T u rn in to tra y and place in auto-
m a tic re frig e ra to r.
Freeze u n til
firm , then serve sliced on c ris p
Helps loosen p h legm
America s favorite for 1(H) years.
STILL ONLY
Use L e fto v e r T rim m in g
In R em odeling
T or P ipes
or T apers
PRINCE
ALBERT
Î M la P ra m l * » t i " » M «
Ma O w l . l a t t a t e , a t , h t i a . I C
’
hum
in a o i
tonic