Friday, May 2, 1941
SOUTHERN OREGON MINER
Paqe 3
Fascinating Fashion Story
tuf.
CluunùeAA
By CHERIE NICHOLAS
Make it of light, inconspicuous
prints, flat crepe or spun rayon
for street wear, with plain neck­
line, softened by a narrow touch of
contrast.
The
detailing
is
perfectly
planned to create the high-busted,
slim-hipped line most becoming to
large figures.
The skirt has ■
gradual flare. It’s one of those ut­
terly simple dresses that has loads
of distinction
•
a
•
Pattern No. 1333-B is designed for size*
36, 38, 40. 42. 44, 48, 48. 50 and 52. Size
38 requires, with short sleeves. Uli yard*
of 39-lnch material without nap: long
sleeves. 5li yards. I1.« yards braid or •,«
yard contrast for neck fold.
Detailed
sew chart Included. Send order to:
SEWING CIRCI.E PATTERN DEPT.
US New Montgomery Ave.
San Francisco
Calif.
Enclose 13 cents in coins for
Pattern No........................ Size..............
Name ................................................ ,,•••
Address .......................... ..........................
TH 1(1 FT CUTN—MORE MEAT FOR YOUR MONEY
(See Recipe* Below)
MEATH FOR BITK.ET MEALH
It you're meat-wise, then you're
budget wise! For the lei* expensive
cut* of meut have
a way of making
fowl dollar* real­
ly s t-r-e-t-c-h.
What'*
more,
the thrift cut* of
meut ure equully
a* chock full of
flavor, health­
guarding vita­
min*, body-build-
ing protein* and mlncrul* a* the
more expemlve one*.
When you
buy a chuck roait instead ot chop*;
hamburger Instead of iteak; or baby
beef liver Initead of calve* liver,
your economy l»n't depriving your
fumlly or gueit* of even a teeny,
weeny bit of food value. That'* the
vcrdlet of nutrition expert*. And
they know.
Economy in purchaiing meat
come* from knowing the wide vari­
ety of different meut cut* available,
and from purchaiing some of the
cut* which are not in grcateit de­
mand For example, a pot roait of
beef, dellclou* a* it 1* and a* much
a* It 1* enjoyed by everyone, cell*
fur considerably lei* per pound than
a rib roait of
SPfOAL
beef. The re* »on,
kJ(*AV
of courte, 1* that
CHUCK
there I* a greater
demand for rib
roast.
You will be
pleased. and •ur-
prised, too. at the
way you can lave
money on your
food budget, at the lame time add-
ing variety to both your family and
company meal*, by following to­
day's penny-pmcher recipe*.
•bluffed Shoulder of l.amb.
(Pictured above)
How to Buy: Good quality lamb I*
pinkish and well-marbled with fat.
Outilde fat 1* »month, hard, gloiay
■nd cream-white. Look for both gov­
ernment Inspection »tamp and pack­
er'» private grade itamp. Find the
grade that suits you, then always
buy it. Ask you meat man to bone
the ihoulder, leaving a cavity to All
with »tuning.
(You can u*e the
bone* for broth, *oup or gravy
■tack.)
How to Cook: Prepnre a well-sea­
soned ituHlng; fill cavity, then tew
up edge* or ikewer in place. Weigh
meat after »tufTlng to compute cook­
ing time Place fat aide up on rack
in open pan, rub with »alt and pep­
per. Cook In alow oven (325 de­
gree* F.), allowing about 35 min­
ute* per pound. Garniih with mint
leave* and • vegetable; serve. Be­
lie iou*!
Drexiing for l.amb.
2 »lice* bacon
2 cup* bread crumbs
1 cup sour apples, chopped
1 cup raisins
H cup celery, chopped
Fry bacon until crisp and add to
bread crumbs, raisins, diced apple*
■nd celery. Seaion with »alt and
pepper and pile lightly into cavity
in lamb shoulder.
Eye-of-Round Roast.
How to Buy: The lean of beef
should be well-marbled with fat,
firm, smooth, glossy: soon after the
meat is cut, the surface should turn
bright red. The outer fat should
be fairly thick, firm, flaky, cream­
white. In lower grades fat is soft­
er, yellower.
Though price per
pound will perhaps exceed that of
rib roast, it is all solid meat—no
bones, no fat, no waste of any kind.
THIS WEEK'S MENU
(.'ream of Pea Soup
•Stuffed Shoulder ot Lamb
Parsley Buttered Potatoes
Bullet-d Carrot Strip*
Sweet Cabbage Relish
Peppermint Ice Cream
Chocolate Cup Cake*
•Recipe Given
It goes a long way. For best re­
sults. slice very thin.
How to Cook: Put meat, well cov­
ered with fat, on rack In open roast­
ing pan. Sprinkle with salt and
pepper.
Place Lo moderate oven
<325 degree* F.i and allow about
25 minute* per pound for rare beef,
28 to 30 for medium and about 35
for well done. Do not baste. Po­
tatoes may be cooked in same pan
with roast.
Swedish Meat Ball*.
(Serve* 0)
2 pound* finely ground beef
1 cup mashed potato
H cup apple sauce
l'/i teaspoon* salt
Mi teaspoon pepper
Mi teaspoon nutmeg
Shortening
1 can vegetable soup
H cup milk
Combine beef, potato, apple sauce
and seasonings. Roll into small ball*
the size of a walnut. Brown well in
hot shortening, in baking dish. Pour
on soup and milk and bake in mod­
erate oven (375 degree* F.). Thicken
gravy; serve.
Cubed Steak With Vegetable*.
Cube 1 pound of thrifty cut of
■teak, such ns round or chuck.
Brown it in hot fat Add 1 cup boil­
ing water and 1 teaspoon cornstarch,
mixed with a little cold water, and
salt and pepper to taste. Stir until
mixture I* boiling.
Add 1 large
green pepper cut Into squares, and
2 large sweet onion* cut into eighth*.
Cover end simmer until steak 1*
tender. Add 2 large tomatoes cut in
eighth* and cook 2 minute* longer.
The gravy may be seasoned with a
few drops of seasoning sauce. Serve
at once. Boiled rice is an excellent
accompaniment
Stuffed Flank Steak.
(Serves fl)
1 flank steak (about 1H to 2 lbs.)
4 cup* dry bread
H cup milk
H cup boiling water
Vs cup butter
■i cup finely chopped onion
V« cup finely chopped parsley
1 egg
1H teaspoon* *alt
Pepper
Have your butcher »core the steak
and cut a pocket in it Break the
bread into small
pieces. Mix milk
and boiling wa­
ter. Pour over
bread and let soak
until soft Melt
the butter, add
onion and cook
without
brown­
ing. about 5 min-
utes. Addto
bread-milk mixture the parsley,
beaten egg,'salt and pepper. Pres*
this stuffing into the pocket of the
steak. Bake in a shallow pan, un­
covered, in ■ moderate oven (350
degrees) two hours. Slice it gener­
ously and garnish with sprigs of
crisp parsley.
There'* plenty of good, substan­
tial eating in stuffed flank steak, *o
the rest of the meal can be »imple.
A vegetable (stewed tomatoes,
bean* or cauliflower, perhaps); des­
sert and beverage would round out
a satisfying, appealing menu.
Veal Bird* With Mushroom Sauce.
LYNN SAYS:
Spread apple or crabapple jelly
over the top of roasting ham,
veal or pork for the last 30 min­
ute*. The jelly gives an appetiz­
ing flavor and a glossy brown top.
Crumbled bacon adds a won­
derful new flavor to cooked green
beans, yellow or white squash,
browned navy beans or spinach.
Add the bacon in the last 5 min­
ute*.
Long, slow cooking at ■ low
heat 1* the general rule for cook­
ing the thrifty cuts of meat
Ranking low on the butcher’s
price list but high In nutrition
are such meats as kidney, brains,
heart and liver. They make de­
licious dishes when properly
cooked.
2 pounds veal round
bread stuffing
3 tablespoons flour
3 tablespoons lard
salt and pepper
1 small can mushroom soup
Have veal round cut Into one-half
inch slices. Cut into piece* for in­
dividual servings
nearly 2 by 4
inches in size as possible. Place ■
spoonful of stuffiing on each piece,
roll and fasten edge with toothpicks.
Dredge with flour and brown on all
sides in hot lard. Season. Pour
mushroom soup over veal birds,
cover and cook very slowly until
done, about 45 minutes.
For variety, instead of using •
bread stuffiing, spread finely chopped
onion over the meat, place ■ par­
tially cooked carrot in the center,
roll and fasten.
(Released by Western Newspaper Union.)
Cream cheese mixed with a little
chili sauce or catsup makes a
piquant filling for sandwiches.
They are especially appealing with
a hot beverage,
ESIGNERS are in a mood to
play with prints this season.
Never in the history of fashion have
prints been put to such different and
fascinating uses.
Anything and
everything that can be made of
printed fabric is being made. Per­
haps the biggest splurge print* are
making at present is their teaming
up with monotone wool*.
Thi* companioning of print with
plain is dramatically interpreted
throughout all costume design but
most notably in jacket suits, red­
ingote ensemble* and in capes.
While splashy huge-patterned prints
play an Important role in formal
evening apparel and play clothes,
neat, small prints are featured in
smart daytime ensembles.
However, what these print* of tiny
motif* and checks lack in size i*
made up in color. For instance, the
latest fashion is to top red prints
of neat design with red wool coats,
jackets or cape*—a fashion that 1*
being used to a great extent in teen­
age frocks.
Red print* are the rage thi* sea­
son. Made up in dresses, they are
variously teamed with black, navy,
or as mentioned above, red. This
trend is illustrated in the model
shown to the right in the photograph.
This dress featured by the Style Cre­
ator* of Chicago in a recent display,
is topped by a flower print red
crepe with a thin black wool jacket,
tailored to perfection. The pleated
skirt and the hat that repeats the
print of the dress are smart ac­
cents.
The youthful cape coat in dark
wool, centered in the group, is made
outstanding by the introduction of
a silk print lining in the newly im-
Plaid Accents
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a
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If you do not have a special
board for pressing sleeves, here is
■ convenient substitute: Roll up
a large magazine, fasten it with
rubber bands and tuck it into the
sleeve.
* • •
portant fine check print, repeating
the silk print che^k of the slim, pleat­
ed dress with which it is worn.
A youthful interpretation of the
print with plain vogue is pictured to
the left. This ingenue dress is of
delft blue and white print crepe. The
jacket, wearable over other things,
is of blue rabbit's hair. Note that
the sleeve* ar* short, in keeping
with the girlishness of the ensemble
There 1* a cunning little handker­
chief of the print. This is one of
those casual, intriguingly styled
dress-plus-jacket outfits that 1* so
universally likeable for general
wear.
There is a new use of prints this
season that 1* challenging the cre­
ative genius of designer*. It is the
idea ot trimming with gay print*.
You will see it carried out in
pipings, bindings, appliques of print
motifs, also bow trims of print
bands. There is. for example, the
dress with pleated skirt that is
topped with a monotone jacket that
is bound with an inch bordering of
print, or possibly a mere binding—
just enough to relate it to the dress
with which it is worn. Another way
of arriving at a "touch of print" for
your costume is to have a hat and
bag of print that will enliven mono­
tone dresses and coats to the nth
degree.
F)O YOU take a large size—any-
where between 36 and 52?
Then this dress will simply delight
you. It’s so becoming and suc­
cessful that two neckline styles are
suggested in the pattern (No.
1333-B). One is the plain v-neck-
line cut to smart new depth, and
the other is turned back in narrow
revers. Make the dress in house­
hold cottons, trimming with braid
and adding a couple of pockets,
and it will be one of your most
comfortable work-a-day styles.
To clean stained brass ash trays,
cover them with a paste made of
salt and vinegar. Let stand half
an hour and then rub well with a
cloth and wash the trays in hot
water and soapsuds.
Wipe dry
with a clean soft cloth.
• • •
Remove seeds from dates with a
sharp-bladed paring knife. Keep
your fingers moistened with cold
water to prevent dates from stick­
ing. Store dates in covered jar in
a cupboard.
BIG 11-OUNCE
BOTTLE OF
HINDS
49
HONEY & ALMOND CREAM
Regular $1 size
limited time only —
Misused Necessity
Necessity is the plea for every
infringement of human freedom.
I
It is the argument ci tyrants; it is
the creed of slaves.—Pitt, th«
Elder.
(Released by Western Newspaper Union.)
| Roses Take Spotlight
In Fabric Designs
D
“On a 75-mile-an-hour run, 1 like this
It's rosetime in fashionland. The
most featured flower in fabric de­
sign, in hat trimming* and in smart
I corsages is the rose.
It is going to be a particularly
i "rosy" summer in cottons, because
cottons this year are reminiscent of
I weaves that were favorites in the
' early 1900s.
You will find rosec
| blooming on waffle piques, on un­
bleached muslins, in mezzotint, on
glazed chintz and on lawns and per­
cales.
For party frocks, the newest ma­
terials are hand-painted sheers. A
huge American Beauty rose, one
painted on the bodice, one on the
skirt, enhances the beauty of these
sheers.
Don’t overlook the cunning little
sailor hats that are made to wear
with the new tailored suits or cape
costumes. You will be charmed with
single rose trim that mounts right
from the very front of the crown.
The latest evening corsage is a
single long-stem rose.
Here's how to add a note of gaiety
to a navy suit that boasts an ex­
treme mannish cut. Wear a plaid
taffeta hat and carry matching ac­
cessories! Choose a wide-brimmed
hat of plaid taffeta in red and soft
blues. Over your shoulder, sling a
matching pouch bag. Climax the
plaid program with a handkerchief
of matching plaid. It is the better
part of wisdom to buy a simple one-
color suit or coat, than depend on ac­
cessories to give it eye-dazzling chic.
Hair Styles Reveal
New Flower Motifs
A new vogue that probably will
spread like wildflre is a cluster of
flowers worn at each side of the
head, balanced symmetrically. The
flowers are caught to a ribbon band
or to one of the new hairbands that
fit to the head.
Cotton Fabrici Essential
To Wardrobes, Supplies
A surplus commodity without
which homemakers would he lost is
cotton.
There are probably mors cotton
fabrics suited for more varied uses
than fabrics made from any other
fiber or combination of fibers. Cot­
tons make up into at least 30 dif­
ferent fabrics suitable for dresses
for women, girls and infants.
Without cotton, sheets, pillow­
cases, ticking and linings of comfort­
ers, curtains, draperies, upholstery
materials, bath towels, hand towel*
and dish towel* would disappear.
Frilly Accents
Everybody's doing itl Wear th*
frilliest frilly-frilly neckwear ever.
Regency frills, jabots, big sailor col­
lars with frilled edges, yoke* that
are frilled.
HE PUBLIC nature of advertising bene­
fits everyone it touches. It benefits the
T
public by describing exactly the products that are offered.
benefits employees, because the advertiser must be more fair
and just than the employer who has no obligation to the public.
These benefits of advertising are quite apart from the obvious
benefits which advertising confers—the lower prices, the higher
quality, the better service that go with advertised goods and firms.