Friday, August 8, 1941
SOUTHERN OREGON MINER
Page 3
Jackets! They Play Important
Bole in the Fashion Picture
sweeps, from a high, small waist­
line, to a flare that ensures work­
ing comfort and looks pretty be­
sides. You can draw the waistline
in as slim as you please, by means
of the back-tied sash belt—and ad­
just it to give yourself plenty of
leeway for reaching, stretching,
sweeping, dusting and so on. This
design (No. 1360-B) is simple to
make and it really is necessary
to a busy day.
Checked gingham, flowered per­
cale, plain-colored chambray or
seersucker all look very attrac­
tive made up like this, with braid
and buttons to match or contrast.
You’ll enjoy following the pattern
which includes a sew chart.
By CHERIE NICHOLAS
•
•
•
Barbara Bell Pattern No 1360 B I*
signed In sizes 12. 14, 16, 18. 20 and
Corresponding bust measurement* 30.
34. 36. 38. and 40. Siza 14 (32) requires
yards edging. Send your order to:
SEWING CIRCLE PATTERN DEPT.
It* New Montgomery Street
San Francisco
Calif.
Enclose IS cent* in coin* for
Pattern No.......................... Size..............
Name............ ........................... .
Address........................................................
GOLDEN RIFE JUICY PEACHES FOR Ll'M'IOUH JELLY
(See Recipe* Below)
ITS CANNING TIME
With food taking on a greater than
ever importance under the national
detente program,
you’ll want to
make a thought­
ful »election for
»tocking a shelf
ot extra good
)ama and jellies
for later use.
When
winter
comes you'll glow with deep satis­
faction over your canning efforts of
ttie summer.
Since a record breaking peach
crop, the third greatest In the his­
tory of llic country, I* expected, plan
to put up many, many jar* of this
golden ripe fruit, not only at jam,
jelly, or marmalade, but a* con­
serve combined with other fruits.
•Itipe Peach Jelly.
(Make* 0 medium sued glasses)
2'4 cups juice
3’4 cups sugar
1 box powdered fruit pectin
To prepare juice, pit and crush
thoroughly (do not p<-el) about 2'4
pounds fully ripe peaches
Add 1
cup water, bring to a boil and sim­
mer, covered 10 minute*. Add a few
peach pits, crushed, to mixture
while cooking. Place fruit In a jel­
ly cloth bag and squeeze out juice.
Place the juice over a hot Are,
and add fruit pectin. Mix well and
continue stirring until mixture
come* p> a hard boil. Add the sug­
ar. stirring constantly. Bring to a
fully rolling boll, boil hard 1 min­
ute, remove from Are, skim, pour
quickly into glasses.
Paraffin at
once.
•Peach Marmalade.
(Makes 11 small glasses)
4 cup* prepared fruit
7H cup* sugar
1 bottle fruit pectin
To prepare fruit, peel off the yellow
rind of 1 medium orange and I me­
dium lemon with »harp knife, leav­
ing a* much of the white part on
Un- fruit it i If
Put rind» through
food chopper twice. Add
cup wa­
ter and A teaspoon soda, bring to a
boil and simmer covered 10 minute*.
Cut off the tight skin of the peeled
fruit and slip the pulp out of each
section. Add pulp and juice and the
juice of an additional lemon to the
•Ind. simmer, covered 20 minute*.
Peel 1«4 pound* of ripe peaches
Pit, grind or chop Ane Combine with
fruits. Mix sugar and fruit, place
in a large kettle. Bring to a boil,
boil gently 3 minute*. Stir constant­
ly while boiling. Remove from Are.
stir in botUcd pectin. Then stir and
skim by turn* for 5 minute* to cool
slightly and prevent Aoatlng fruit
Pour quickly and paraffin at once.
Preserved pear* make a good ac­
companiment either for the meat
course or for muffins and rolls
served at luncheon. You'll like:
•Pear Chip*.
8 pounds pears
4 pounds sugar
(4 pound ginger (preserved)
4 lemons
Wipe pears, remove stems, quar­
ter and core. Cut Into small pieces.
Add sugar nnd ginger and let stand
overnight. Add lemons cut in small
pieces, rejecting seeds and cook
slowly 3 hours. Put into glasses,
PMM
LYNN SAYS:
To test when jelly is done, dip
in a clean spoon and hold it high.
When the last drop sheets or
flakes off the side of the spoon,
remove from the fire. Another
way -which I like too, is to sec if
two drops drip off the side of the
spoon simultaneously.
If they
do, the jelly will jell.
Fresh fruit which is ripe should
be used for jams, jellies, con­
serves, marmnlades, and pre­
serves.
Remove any spots or
bruises as they may cause your
whole batch to spoil. Cook them
as short a time as possible so
they will retain their lovely col­
ors and look as though they were
brought from garden to glass
jars.
Pick a rainy day or a day be-,
fore you start canning to look
over your equipment and get it
clean for use. Dirty jars should
be boiled in soda water and
washed in soap suds. Boil old
lids 20 minutes in soda water
using 1 teaspoon soda to 1 quart
of water.
FOR YOLK JELLY SHELF
•Ripe Peach Jelly
•Peach Marmalade
•Pear Chips
•Apple Butter
•Gooseberry and Raspberry Jelly
•Harlequin Conserve
•Recipe Given
seal, label and store in a cupboard.
Apple butters have long been fam­
ily favorite* since they're so espe­
cially nice for
children's lunches
or snack* when
they come in
from playing or a
hurry-up butch of
filled cookies.
Thick and deli­
cately spicy, ap-
pie butter AU* the bill and use* much
les* sugar than jams and jeUie*.
•Apple Butter.
(Make* fl pints)
4 quarts cooked nnd sieved apple*
2 cups sugur
1 teaspoon cloves
1 teaspoon allspice
1(4 teaspoons cinnamon
fl cups sugar
2 cups cider vinegar
Combine apples, 2 cups sugar, and
spices; cook until thick Add remain­
ing sugar and vinegar. Cook un­
til thick, stirring constantly. Pour
Into hot sterilized jar* and seal im­
mediately. This may also be cooked
In a pressure cooker or in the oven
to prevent sticking.
Since some fruits do not convert
into jelly easily, a commercial pec­
tin Is usually employed to make the
fruit jell properly. Often fruits
which jell easily, that I*, those which
have sufficient pectin in themselves
are used in combination with fruits
which do not. Crabapples, unripe
gra|>es, currants, gooseberries. cran­
berries, quinces, huckleberries, and
blackberries jell well. If enough of
them arc not used in the combina­
tion, better use the pectin and play
safe.
Here's a bright and quivery jelly
which you'll like to have on hand for
fair weather or foul. It's a grand
accompaniment for chicken or hot
breads:
•Gooseberry and Rasnberry Jelly.
(Makes 11 medium glasses)
1 quart ripe gooseberries
•4 cup.water
1 quart red raspberries
6(4 cups sugar
1 box powdered fruit pectin
Crush and grind thoroughly the
gooseberries, add water, bring to a
boil. Simmer, covered, for 10 min­
utes Crush thoroughly the raspber­
ries and combine with gooseberries.
Place in jelly bag and squeeze out
juice. This should make about 4(4
cups juice. If there is a slight short­
age of juice add small amount of wa­
ter to the pulp and squeeze again.
Put juice into a 5 to 6-quart sauce­
pan. Place over a hot Are, add
fruit pectin, mix well and continue
stirring until mixture comes to a
hard boll. Pour in the sugar. Let
boil hard for a half a minute. Re-
move from Are, skim, and pour Into
jelly glasses. Add hot paraffin im­
mediately.
Conserves ought to have a place of
honor on the canning shelf for
there’s nothing
quite so yummy
as these sweet,
jamlike mixtures
of several fruits
delightfully en­
hanced by nut­
meats and raisins.
Serve them forth
on relish trays or as garnish on
meat platters and they'll make a
delicacy of the most humble meal.
•Harlequin Conserve.
(Makes 15 fl-ounce glasses)
25 ripe peaches
10 red plums
1 fresh pineapple
1 pound white grapes
1 orange
Sugar
% pound walnuts or pecans
Wash fruits thoroughly. Prepare
peaches, plums, and pineapple; cut
in small pieces. Halve grapes and
remove seeds. Slice whole orange
very thin. Cook fruits slowly over j
low heat until soft. Measure, add
% cup sugar for each cup of fruit.
Cook over slow heat for 20 minutes,
then add nuts. Cook slowly, stirring
occasionally until thick and clear,
about 1(4 hours. Seal in hot steri­
lized glasses.
(Released by Western Newspaper Union.)
da-
40.
32.
33*
Lockless Suez Canal
ccording to fashion’s say-so. |
A
you must be smartly jacketed
everywhere you go. Your play suit*,
your daytime ensembles, evening
dresses and afternoon frock* are all
supposed to have complementary
jackets, with a few "extras” to be
held in readiness to report for duty
at the beck and call of time and
occasion. So no matter how many
jacket* you have they will be none
too many to include in a fashionable
wardrobe.
In a program of Interchangeable
jacket* the secret’* out, as to how
to go victoriously through the mid­
season stretch between summer and
actual fall with "flying colors” *o
far as keeping a well-dressed ap­
pearance is concerned. Every wom­
an wants to maintain a refreshing
up-to-the-moment look in summer
hangover apparel until autumn
styles are set. This I* quite a "trick”
in the art of dressing. Interchange­
able jackets that flaunt "the latest”
in styling detail* is an answer.
With the thought in mind that the
attractiveness of the jacket fash­
ions pictured might inspire you in
a sewing spree venture, we are espe­
cially calling your attention to the
several pen and ink sketches, select­
ed because the numbers are really
very easy to make. You can buy
up such pretty remnants at this time
of year, so reasonable and with the
investment of a little time and ef­
fort you will And yourself the happy
possessor of jacket* that, ingenious­
ly interchanged, will set new tempo
for your frocks in keeping with ev­
ery move of fashion.
Referring
to the pen-and-ink
sketches, the one* at top to right
LJ ERE’S one of those very satis-
* A fying everyday dresses that’s
decidedly out of the ordinary in
charm and practicality. The lines
are really as good as those of your
and left, are of the casual type for favorite afternoon dress. The skirt
town and travel wear. For these
remnants of tweed will work up
to good advantage and if you want to
give them a "last word” touch, em­
broider a big scroll monogram
somewhere about them—on pocket
or sleeve or some other strategic
point.
Outstanding on the season’s pro­
gram is the sleeveless long-torso I
jacket, known as the jerkin. It is J
the schoolgirl’s idol and adored by
sportswomen. The jerkin sketched
at lower right is easy to make,
easy to wear! Use bright corduroy
or suede cloth. Jerkin patterns are
available anywhere they sell pat­
tern*.
Coolie coats, the popular choice I
for evening wear, are ever so easy
to make for they require little or I
no Atting. The ’’coolie” sketched 1
at lower left is a "perfect little
treasure.” The material used in this <
instance is prettily embroidered in
quaint little posies. Handsome bro- ’
cade or metal cloth yields beauti­
fully to the coolie treatment. Women
of discriminating taste love coolie
wraps made of Ane wool or silk 1
crepe in subtle pastel greens, vio­
let shades, or Chinese reds. The
Use of Satire
newest thing is to embellish them
A satire should expose nothing
with a restricted amount of sequin
or bead embroidery. Note the model but what is corrigible, and make a
in the lower oval inset. In this in­
stance the sheer crepe is in a soft |
stone blue, the embroidery done in
silver threads and beadwork.
The Suez canal is a sea-level
"ditch,” requiring no locks. The
narrow ditch in the sand runs for
104.5 miles through desert and
marshy land from Port Said on
the Mediterranean to Port Tauflq
on the Gulf of Suez. Its channel
depth is now 45 feet, and its nar­
rowest width is 70 yards. Although
it has been concreted at some
places to halt erosion, the banka
are chiefly sand or gravel.
The northern half of the canal
cuts straight through the desert;
the southern half leads through a
chain of small lakes which act as
“expansion chambers” to help
take up the flow of the four-foot
tide from the Red sea.
due discrimination between those
that are not the proper objects of
it.—Addison.
Driving a cross-country bus is a man-sized job,”
(Released by Western Newspaper Union.)
soys Bas Drivtr
Accent Is on Luxury
Blouse Type for Fall
Sun Hat and Bag
WALT ft STINSON
“That’s why I go for the
The blouse program as mapped
out for fall and winter will use much
luxurious fabric. Pastel metal cloth
made up in classic simplicity is one
of the happy outlooks. Matching the
pastel of the metal weave with crepe
in identical tone presents endless
possibilities for achieving charming
effect. In some instances a bit of
the crepe used for the skirt is re­
peated in stylizing accents on the
metal blouse.
Wide use will be made of deep-
toned satins and they will be made
up similar to the manner suggested
above for metal weaves. Silk jer­
sey is also a favored medium. Used
in vivid reds, green* or blues to
wear with black suits, the new jer­
sey blouses are stunning.
Drastic Changes Seen
In New Fall Silhouette
|
i
I
1
Here is a practical sun-hat and
bag that should interest beach stroll­
ers who want to protect their com­
plexion from burning sun rays. The
large sun hat worn so appealingly
by the young lady as she poses in
the picture at the top acts as a per­
fect "freckle fender.”
In the pose below you see how
this huge brim folds to pancake size
so as to At into the outer pocket
of a made-to-match rubber-lined
beach bag. This hat has a navy
blue brim with red and white striped
crown and the color combination is
repeated in the bag.
Here are changes you will And
as the new silhouette* make their
debut this fall. There will be very
few if any set-in sleeves.
The
trend 1* to deep armhole effects in
dolman sleeves, cut all in one with
the bodice or blouse top.
Bulk
above the waistline and slimming of
skirts is noted.
Everything is being dona to ac­
cent lower waistlines, especially
with inset belts. Beltless dresses
are very new in style stressing so­
phisticated simplicity.
There will be hosts of pleated
fashion* that emerge from long-torso
lines with pleats manipulated to re­
tain slenderized lines.
Chiffon House Coats
Torrid days call for cool apparel,
a need which is Ailed in very love­
ly house coats made of pastel chif­
fons. You can bring the summer
to a very happy conclusion wearing
one of the very lovely chiffon crea­
tions.
to
HE PUBLIC nature of advertising bene­
fits everyone it touches. It benefits the
T
public by describing exactly the product* that are offere
benefit* employees, because the advertiser must be more fair
and just than the employer who ha* no obligation to the public.
These benefits of advertising are quite apart from the obvioua
benefits which advertising confers—the lower prices, the higher
quality, the better service that go with advertised goods and firm*.