Dlinois Valley News, Thursday. September 30, 1948
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* * * * ★ * # ★ *
HOUSEHOLD
M 0 - S•
£
—
~ ••• (ur£un
f /
Woman's W orld
SEWiNG CIRCLE PATTERNS
Imagination Is Key to Simple
B ill Effective Fable Set,iu°rs
W om an
J
^Jroch
! l a i e^)reóá f o r . S c i
I
—
Ue
S b e la it
to o ( 2>a(et
if J
£rlla J 4 a k
..... .... .. _
Savory Fish Dishes
Appeal to Appetite,
Are Kind to Budget
A R E YO U L O O K IN G fo r v e rsa tile
as w e ll as eco n om ica l m a in dishes
these days o f high
prices? F ish w ill
fill the b ill on both
counts, and none
o f th e f a m i l y
needs tu rn up his
nose at these de-
le c t a b le
foods
w e've concocted.
.
T h e y’ re tr u ly de­
lig h tfu l and re fre s h in g ly d iffe re n t.
Ju st be sure to have enough fo r
seconds.
A s m a ll inexpensive can o f fish
when com bined w ith o th er n u tritio u s
in g re d ie n ts such as bread, m ilk I
cheese and vegetables m akes a
h e a rty and p ro te in -ric h dish that
re a lly satisfies. Serve a salad and
lig h t but ta n g y dessert and you
have the fou nd a tio n fo r yo u r m eal.
LYNN CHAMBERS' MENU
H ot Spiced T om ato Juice
•T una Puffs
Lem on G arnish
G rap e fruit-O ran g e -G re e n s Salad
T in y H ot B iscu its
J e lly
B everage
G in g e r B a ke r Pears
Cookies
•R ecipe given
lo a f th a t is served w ith a ve ry
c o lo rfu l pea sauce th a t co m plim ents
the fish lo a f p e rfe c tly :
S h rim p L o a f
(Serves 6)
2 eggs
1 cup milk
3 cups soft bread crum bs
2 cups canned sh rim p , cleaned
and shredded
2 tablespoons p a rsle y, chopped
2 tablespoons onion, chopped
54 teaspoon salt
!4 teaspoon pepper
B e a t eggs; com bine w ith m ilk ,
add bread crum bs, sh rim p , parsley,
onion, sa lt and pepper. M ix lig h tly
and place in a w ell-oiled lo a f pan.
Bake in a m oderate (350 degree)
oven fo r 45 m inutes. Serve w ith
bro iled tom atoes and the fo llo w in g
sauce:
“ ( ~ ) H . HOW I wish I were a rtis-
tic and could do in te re s tin g
1 th in g s w ith m y table s e ttin g s ,” is
I a freq u e n t c ry heard when wom en
1 gather. I t happens e sp e cia lly when
| someone has p u t fo rth some thought
in her table setting.
W ell, you can a ll re la x, th a t is,
a ll o f you who d o n 't th in k you have
a rtis tic a b ility . I f you know any
thing about color, and add to th a t
i y o u r com m on sense, you can do
som ething out o f the o rd in a ry .
Have you a red and w h ite checked
I cloth? T his is v e ry seasonal cu r
j re n tly and can be used fo r a baked
| bean and c id e r supper. Use some
; c h a rm in g p o tte ry plates fo r the d in ­
ner, brow n m ugs and a centerpiece
i of g lo w ing red In d ia n corn a rra n g e d
I w ith d a rk green leaves in a pol-
1 ished wood salad bowl. Is t l. ir e
' a n ything sim p le r?
W hat about using a gourd o r a
hollowed out squash fo r the center-
piece, w ith b itte rsw e e t o r leaves or
any a rra y o f fa ll f r u it s p illin g out
o f it? T his is v e ry e ffe ctive when
the ta b le clo th is a m usta rd shade
o f yellow , a d a rk ch a rtre u se green
o r a g lo w ing ta n ge rin e co lo r
You d o n 't have a cloth in any of
those colors? F ix one out o f a w o rn
sheet, some flo u r o r sugar sacks,
dyed to one o f the shades ju s t m en ­
tioned. I f the sheet needs stiffe n in g ,
run it th rough a lig h t sta rch a fte r
the la st rinse so it w ill be c ris p and
new-looking.
I t takes but a lit t le im a g in a tio n ,
as you can re a d ily see, to m ake
e ffe ctive table settings
F o r a p a rty a fte r a fo o tba ll
game, serve a h e a rty supper in
the w a rm glow o f an open fire .
F O R THO SE DAY S when you
Set out a lengthened table in the
have to econom ize but s till have
s p irit o f the occasion w ith a fo rth ­
som ething the fa m ily cheers about,
I U S T th e th in g to b rig h te n a
rig h t Iris h lin e n ta b le clo th in
select foods fro m th is parade of
c a m p u s w a r d r o b e is th is c le v e r
b rig h t red and w h ite checks, w ith
recipes. T h e y ’re kin d to the food
P im ie n to Pea Sauce
y o k e d d re s s f o r ju n io r s
The V
p o ttery dishes and m ugs fo r c id e r
budget
4 tablespoons b u tte r
3 4 -4 8
n
t r im o n th e y o k e is re p e a te d a t
or hot coffee. The co lo r scheme
4 tablespoons flour
A c c e n te d B o d ic e .
th e h ip lin e . S le e v e s ca n be b r ie f
is fu rth e r ra r r ie d out in a center-
1 teaspoon salt
A S O F T g ra c e fu l lo o k in g a f t e r ­ o r th e p o p u la r p u s h -u p le n g th .
piece of red In d ia n corn, polished
'» teaspoon pepper
. . .
noon f r o c k f o r th e s lig h tly
green leaves and a wooden salad
2 cups m ilk
. h e a v ie r fig u re w ith s c a llo p s to ac- , P««tsrn N o 8290 Is fo r sizes I I . 12. 13.
bowl.
F
a
ll
f
r
u
it
can
be
used
In
2 p im ie nto s, chopped and strain e d
| c e n t th e b o d ic e , sh a p e d s le e ve s 14. 18 and 18 size 12. ca p sleeve, 4 'k
place o f the corn.
y a rd s o f 35 o r 39-lnch.
1 cup cooked green peas
a n d a s lim g o re d s k ir t . B r a c e le t
Send an a d d itio n a l 25 cents fo r v o u r
M e lt b u tte r in saucepan; blend in
le n g th s le e v e s a re a ls o p ro v id e d
i.“ Pye.<lf ,,' p F a ll ani1 W in te r S T Y IJ S T
flour, salt, pepper and w orchester- In fo rm a l Settings
It
s tille d w ith s m a r t new style s, sp ecia l
fuschia, m ade by using fo u r p a rts
• • •
fe a tu re s , e asy to m a k e fro c k s . F re e nat-
A re E a s ily Made
shire sauce. Add m ilk and, s tir rin g
- P ® L ,e r,i No. 8258 com es In sizes 34. 38. te rn p rin te d In side the book.
wine w ith one-half p in t o f purple.
constantly, cook u n til thickened.
38 . 40. 42 . 44 . 40 and 48 Size 3«. sh o rt
F o r bre a kfa st, lunch and fa m ily
A siesta v io le t is m ade fro m three sleeve,
344 y a rd s o l 36 o r 38-inch
S E W N « C IR C L E P A T T E R N D E P T .
Fold in p im ie nto s and peas. Serve d in n e r or supper you can use a ll
parts p u rp le w ith tw o parts o rc h id
530 South W ells St.
C hicago », 111.
hot.
m an n e r o f sim p le fa b ric s to crea te dye. Dusty p in k is m ade fro m th re e
p a tte r n d '« “ e d en1’ * " C° ‘n * ,o r M c h
p -e -e -c -e -e -ft.« » .ft.
ft.
pa rts peach dye w ith tw o p a rts p in k
IF YO UR F A M IL Y like s crab
P a tte rn N o ._
dye. B itte rs w e e t uses three p a rts
~SUe
m eat, extend it c le v e rly w ith spa­
orange w ith one-half p a rt scarlet. In ­ 7
N a m e _______
g hetti. The same
t. •• .
stant dyes are used in a ll o f the 7
Addresa_
recipe also can be
,
above suggestions.
7
made w ith ric e in
A General Quiz
Another easy fin ish is frin g in g . You
place o f the spa ,
e - f t - f t . ft-<». ft. ft. ft. ft. ft. ft. ft.
can ea sily do this in the evening fo r
g h e tti. Use one- ' ,
Tuna p u ff uses such n o u rish ­
T h e Q u e s tio n s
a set o f m ats and napkins.
h a lf cup uncooked
&
in g in g re d ie n ts as eggs, m ilk
1. H o w m a n y p e rm a n e n t te e th
ric e and cook in boilin g , saltecTwa
If You W ant Linen,
does a m a n h a v e ?
and bread cru m b s to m ake a
Use T ow eling
te r u n til tender. Rinse and d ra in
h e a rty and s a tis fy in g dish out
2. W h a t does a n o rth o d o n tis t do?
of a s m a ll can of fish. Bake it
3. H o w m u c h d id th e t r i a l o f f o r ­
Crab-Spaghetti Casserole
An easy w ay to m ake m ats and
In In d iv id u a l casseroles fo r a
napkins fo r table use is w ith Iris h m e r P r e m ie r T o jo a n d h is a id e s
(Serves 6)
c o lo rfu l edging around the vege­
linen tow eling. T his tr ic k fre q u e n tly co st?
1 9-ounce package spaghetti
ta b le p la tte r.
4. W h a t s ta te a n d w h a t c itie s in
i can crea m o f m ushroom soup
is used by wom en when they want
3 tablespoons b u tte r
the crisp , n ice ly washable finish of th e U . S. w e re n a m e d th e “ s a fe s t
•T un a Puffs
Select table trimmings , . .
in th e n a tio n ? ”
1 cup m ilk
linen e conom ically.
(Serves 6)
5. W h a t s ta te Is k n o w n as th e
pound
sharp
A
m
e
rica
n
cheese
Both
m
ats
and
napkins
can
be
the
background
o
f
a
m
eal.
In
fa
c
t
4 tablespoons b u tte r
| 154 cup flaked c ra b m eat
“ C r a c k e r s ta te ? ”
m
ade
fro
m
the
to
w
eling,
and
y
o
u
'll
the
m
a
te
ria
ls
fo
r
m
an
y
o
f
these
H pound sliced m ushroom s
5k teaspoon pepper
6. W h a t t e r m is a p p lie d to a
m ay be in the scrap bag rig h t at find th a t being able to buy the m a te ­
4 tablespoons flour
Cook spaghetti in b o ilin g salted th is m om ent.
r ia l by the y a rd has the added ad­ h o rs e th a t has n e v e r w o n a ra c e ?
1 teaspoon sa lt
I w a te r u n til tender. D ra in
Heat
7. H o w m u c h o f th e b o u n d a ry
Old p illo w cases and sheets are vantage of g iv in g longer lengths
Few g ra in s cayenne
b e tw e e n th e U n ite d S ta te s a nd
’ soup, add b u tte r and m ilk . When e xce lle n t if they have enough m a te ­ when you w ant to m ake runners.
154 cups m ilk
hot. rem ove fro m heat and add r ia l in them w o rth saving. Cut these
P la id and crossbarred linen to w e l­ C a n a d a is w a te r?
4 eggs, separated
Cheese, saving a little of the la tte r in to the p ro p e r sizes e ith e r for
8. W h a t is th e s iz e o f a p it c h e r ’s
ing are good choices fo r casual and
1 cup fre s h ly gra te d A m e rican
in fo rm a l tablecloths o r m a t and p la te in b a s e b a ll?
clo th o r m ats, w ith n a pkins to m atch
cheese
'*•
W h ic h
B ib lic a l
c h a r a c te r
if you like.
F in is h o ff the edges n a pkin sets. I f you are m a k in g
1 7-ounce can flaked tuna fish
s im p ly by h e m m in g , then dye them 1 these m a in ly to b rig h te n up the free<3 h is p e o p le w ith a s lin g s h o t?
2 cups fresh bread crum bs
kitc h e n o r d in in g surroundings,
P o rs *' m a le o r fe m a le h e a rt
— ...O--, j you | L
in shades you w ill w ant.
M e lt b u tte r in saucepan, add
O ld ta b le clo th s w h ich are w orn m ig h t even consider b u yin g enough b e a t fa s te r?
m ushroom s, co ve r and cook five
T h e A n s w e rs
and fra y e d can be cu t down fo r to w e lin g to add sim ple drapes for
m inutes o ve r low heat, s tir rin g oc­
1. T h ir t y tw o .
m ats, the size fo r w h ich is 11 by 17 the window s.
ca sio n a lly.
Rem ove
m ushroom s.
2. H e s tr a ig h te n s te e th .
S tripes in linen to w e lin g are also
Add flo u r and seasonings to b u tte r
3. A r e c o r d -b r e a k in g 20 m illio n
good choices to use fo r c u rta in and
le ft in pan and blend. G ra d u a lly add
place m a t ensembles. T h e ir gay I d o lla rs .
m ilk . S tir and cook o ve r low heat
4 C o n n e c tic u t; O k la h o m a C ity ,
colors m ake them a pleasant back­
u n til thickened. Beat egg yolks
ground fo r any o f the p o pular styles O k la . a nd W ilm in g to n , D e l.
s lig h tly , add some hot sauce and
HJ, in just 7 days, , . in one short week . , .
5. G e o rg ia ,
o f casual d in n e rw a re .
blend; re tu rn to re m a in in g sauce
a group of people who changed from their
6. A m a id e n .
F o r the m ore fo rm a l luncheons
and cook tw o m in ute s longer. F old
old dentifrice« lo Calox Tooth Pow der aver,
and din n e rs, you .................
m ig h t lik .. e to I 7- Close to th re e - fo u r th s o r a l-
in gra te d cheese. R em ove fro m
aged 38% brighter teeth by scientific lest.
choose a g rill-lik e s c ro ll p rim ’ done m ° s t 3' 000 m i)e s -
heat. Add dra in e d , flaked tuna and
Wliy not change to Calox yoursell? Buy
in w h ite on both pastel and b rig h t
°
w e n ty -fo u r inches by s ix
m ix th o ro u g h ly. Cool. Beat egg
Calox today . . . so your
¡fr a n - ?
colored backgrounds.
in c h e s .
w h ite s u n til s tiff. F old in fish m ix ­
S cro ll p rin ts w ill 'b e nice w ith
?' DaV' ld ' .
teeth can atari looking
tu re . P our in to six large, buttered
brighter tomorrow!
c u sta rd cups o r in d iv id u a l cas­
b e tte r dishes.
The lo v e ly pow der u
1 he ferna,e h e a rt, w h ich
blue shade, fo r
exam ple, would be bea,s an ex*ra e ig h t to ten tim e s
N u tritio u s and ta sty noodles
seroles. Bake in a m o d e ra te ly slow
w ill extend m any seafoods, and
(329 degree) oven, 45 m inutes or
v e ry
e ffe c tiv e
w ith
d in n e rw a re ? m in u te ' o r s° m e 300 m illio n
w ill look a ttra c tiv e when baked
u n til firm . Serve w ith lem on. F o r I
w h ich has touches o f ye llo w in it. tlm e s m ore in a lif e t im e .
With an eye for color.
In a casserole. W ith th is you
b a kin g in a la rg e casserole, a llo w
Use y e llo w ch rysa n th e m u m s as (he
----------------------------
need serve only a c ris p f r u it or
one and o n e -q u a rte r hours b a kin g
Inches. Luncheon napkins are 17 flow er.
College
Degree
tim e .
vegetable salad and an espe­
inche square, d in n e r napkins are
O ther F a b ric s G ive
c ia lly d e licious dessert to m ake
Still Helps
McKesson & Robbins Inc., Bridgeport, Conw
Salm on-R ice Loaf
19 inches square, and tea o r bridge
M any P o s s ib ilitie s
the m eal com plete. I t's a good
(Serves 6)
H ig h e r s t a r t in g
p a y c o u p le d
n a p kin is u su a lly 1144 inches square.
1 1-pound can red salm on, d rained
idea to plan a baked dessert so
Coarse
rayons. dyed it W ltb an u n p re c e d e n te d d e m a n d f o r
Good colors to use are red pepper,
------ --- te x tu re d lacuna,
2 cups hot cooked rice , blanched
th a t the whole m eal can be pre­
they are not a su itable shade, w ill c o lle g e g ra d u a te s b y b u sin e ss and
c h ili green, m ade by using a jade
pared in the oven.
2 tablespoons b u tte r
green shade in the dye, o r a patio m ake e xce lle n t ta b le clo th and m at in d u s tr y , d is a v o w a n y p o p u la r be­
IF Y O U W ERE A W AVE,
Ju ice o f 54 lem on
sets I t you dye them in one o f the
tb a t *be m a r k e t v a lu e o f th e
! to s p rin k le on top o f casserole. Com ­
3 eggs, w e ll beaten
gala M exican shades, they can he c o lle g e d e g re e has been on the
WAC,
M ARINE or SPAR
bine cheese sauce w ith spaghetti,
Salt and pepper to taste
used w ith fiesta ware, w ith a center- | d o w n g ra d e , r e p o r ts J o h n P
! crab m e a t and pepper. Place in
Kir-
‘t cup sliced stuffed green olives
piece a rra n g e m e n t of grapes. M any w ood, d ir e c t o r o f p e rs o n n e l a a n n d t
F la k e the salm on, add the rice I greased sh allow casserole and s p rin ­
scorched o r worn ta b le clo th s can P la c e m e n t a t R u tg e rs u n iv e rs ity ,
kle
w
ith
re
m
a
in
in
g
cheese.
Bake
in
w h ich has been th o ro u g h ly d rained
be used as source m a te ria l.
K irw o o d b e lie v e s th a t th is g re a t
a hot (400 degree) oven fo r 25 to
and to w hich the b u tte r has been
I f dam ask has lost its c ris p finish d e m a n d f o r c o lle g e -tra in e d p e r-
30 m inutes.
added. Add lem on ju ice , olives and
and high lu ste r, it can m ake hand- »onnel w ill c o n tin u e fo r a t le a s t
Salm on R a re b it
season,ngs to taste. F old in beaten
some settings fo r m ore fo rm a l din- th re e y e a rs — a n d p ro b a b ly lo n g e r
'•i
pound
sharp
cheese
eggs T u rn in to a bu ttere d pan in to
in g Dye it a deep ric h green, peach, “ d e s p ite th e in c re a s in g size o f
1 cup tom ato puree
th e b o t t o m
of
pastel p in k or soft y e llo w
C olor «ach n e w g r a d u a tin g cla ss
’
,
2
teaspoon
salt
—
ed u catio n lead in g to R. N.
w h ich a bu ttere d
heigthens the p a tte rn o f the dam - 1
----------------- -
1 teaspoon prepared m usta rd
piece o f pa p er has
— m ore o p p o rtm iitle a every year iu
ask
A centerpiece o f polished
Many Sewing Machines
1 tablespoon W orcestershire sauce
h o spitals, p u b lic h ea lth , etc.
has fitte d . Bake
fru its and glossy leaves in a square
2 eggs, s lig h lly beaten
M o re th a n 2,000 d iffe r e n t typ e «
in a m o d e r a t e
— you r allow ance un d er the C . I . B ill
w h ite p o tte ry dish w ill be effective
1 cup evaporated m ilk
o f R ig h t« often ro vers you r e n tire
(350 degree) oven
F o r in fo rm a l e n te rta in in g there's o f s e w in g m a c h in e s a re in use in
1 1-pound ra n salm on
n u rs in g eourse.
fo r 45 to 50 m in ­
O ne
n othing lo v e lie r than b ra id e d m ats v a rio u s s e w in g in d u s trie s .
M e lt cheese o ve r b o ilin g w ater,
— a«k for m ore in fo rm a tio n
.
utes o r u n til lo a f
w hich can be m ade fro m pieces out m a c h in e e ve n s titc h e s se ve n p a r-
at llo- hospital w here you
has cooked th ro u g h co m p le te ly. U n­ blend in to m a to puree and season­
o f the scrap bag Dye these to w ork o l l i l ro w s a t once a t th e r a te of
w
ould
lik
e
to
e
n
te
r
n
u
rs
in
g
.
’
ings g ra d u a lly . Add eggs to m ilk
20,000 s titc h e s a m in u te .
m old and g a rn ish w ith lem on slices
out a ttra c tiv e colors.
and s tir slo w ly in to the cheese m ix ­
and p arsley
The m onotone o r solid colored m at
ture. Add salm on broken in la rge
Is best fo r p la in dishes, but occa.
pieces and heat fo r five m inutes.
L E T S H R IM P S W IG G L E in to
sio n a lly it's possible to w o rk out
FOR VOUR
Serve
hot
on
toast.
y o u r m enu plans w ith th is co lo rfu l
a ttra c tiv e m ats w ith w h ite and a
Released by W N U f ealures
RECIPE FILE
color. These m ats should be made
B e ltlin e s are the life lin e s ol
L Y N N SAYS:
s lig h tly la rg e r than 11 by 17, the
Stews m ake m ea t go a long
fashion. Plan yours to add a sm art ' size fo r re g u la r placem ents
M ea t S tre tc h in g T ric k s
way because you can add lots of
Use
A re A lw a ys P o pular
note
to
■oatnmes,
p
a
rtic
u
la
rly
j m ugs w ith m ats to m ake a thor-
vegetables, g ra v y and d u m plings
'» cup butter or margarine
gold o r s ilv e r o r some of the u ltra
oughly a ttra c tiv e setting, and a
When you m ake a m eat pie w ith
to them .
‘ i lb marshmallows (about
s
m
a
rt
d
a
rk
ones
In
a
ll
colors.
354 doz.)
lots o f sm ooth, brow n g ra v y and
m
a
tc
h
in
g
p
o
tte
ry
bowl
filJed
One cup of tuna fish flaked com ­
w ith
54 teaspoon vanilla
Plan them , too, as accessories for . gourds as the centerpiece.
vegetables, topped w ith lig h t tender
bined w ith one cup o f b is c u it m ix.
1 pkg Kellogg's R ie s
yo u r new outfits as belts are
P la in w h ite m ats m ade out o f a l­
b iscu its, the fa m ily w o n 't realize one cup o f co m kernels and one
K nsplea (654 01.)
headed fo r as im p o rta n t a place
y o u 're s tre tc h in g the m ea t because
m ost any m a te ria l can be b rig h t-
h a lf cup m ilk and tw o eggs, sepa­
in
the
lim
e
lig
h
t
as
e
ve
r.
The
popu
the dish is so delicious.
j ened by use o f wide, c o lo rfu l b o r­
rated. m akes a nice f r it te r b a tte r
la r lty o f p e riod designs ron tin u e s,
ders or v a rio u s edgings, such as
Chopped chicken and tu rk e y or and w ill serv e s ix to e ig h t people
.ttCT
mar*artne <md marshmallows
the scro lls snd a n tique figures ■ lace, b ra id , r ic k ra c k o r d e co ra tive
ham m ix e d w ith canned cream of
Green peppers stuffed w ith ham.
* at* r, untl1 syrupy. Beat In vanilla Put
as
im
p
o
rta
n
t
as
ever.
V
ery
new
i
borders
B
u
y
borders
a
lre
a
d
y
made
m ushroom soup m ake a nice dish
*?.ln * rea* ‘<1 bowl »«d Pour mlx-
seafood, m ea t or chicken extended
Is the flashing d isp la y of m ore . o r use cast off pieces o f m a te ria ls,
when they top a p la tte r o f cooked
.^ 1
MU wtU- P"«« Into » x 13 greased
w ith m a ca ro n i m ake an excellent
than
one
b
u
rk
ie
,
often
arranged
i e ith e r in th e ir o rig in a l shades o r
snd frie d noodles F la v o r th is w ith
o Ut lnt0 Jl'4’ •fluarrs when cool.
co m b in a tio n fo r a s a tis fy in g supper
In
a
series
around
the
e
n
tire
w
a
ist­
I
24 delicious Rice Krlspies Marahmal-
: dyed, w h ic h e v e r offers the most
■ b it o f onloa.
o r luncheon dish.
lin e .
low Squares. Everyone wlU love them I
j e ffe ctiv e tre a tm e n t.
8258
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