SOUTHERN OREGON MINER
Friday, September 5 1941
Page 3
'American Fashion Designers
Stress Chic Simplicity Lines
By CHERIE NICHOLAS
Ckasn/ieAA.
One Too Many
Her Secret
Young Alec was watching a
house painter at work. Presently
he asked:
“How many coats of paint do
you give a door?”
“Two, my boy,” was the reply.
“Then if you give it three
coats,” said the lad brightly, “it
would be an over-coat?”
“No, my lad,” retorted the
painter grimly, “it would be a
waste coat.”
“Why do they always call Na­
ture ‘she’?”
“Because no one knows how
old she is.”
'
If you don’t strike oil in five
minutes' talk, you should stop bor­
ing.
|
Why Tell It?
/( uni a tery ue( night u hen lonei
knorM at the door of hit friend
Halit.
“Hallo!'* ex< ¡aimed Wain. “I’m glad
to tee you. Come in!"
“I don’t think I dare," Jonet protett
ed. “My feet are very dirty."
"That doein't matter. Juit keep yoir
boon on."
Prelude
Wife—That boy of ours gets
more like you every day.
Hubby—What’s he been up to
now?
The big difference between hu­
man and vegetable life is that in
vegetation the sap rises.
SOMETHING ELSE
No Sale
Lawyer—That’ll be $10, please.
Client—What for?
“My advice!”
“But I’m not taking it.”
ADD ZEST TO MEAL* WITH JELLIEN AND KELMHE8
(See Recipes Below)
LINE YOt'R PANI RY SHEI.E!
YOI’R CANNING HIIE1.F
As full of tang and zest as autumn
are these recipes tailored to nt
your canning cup­
board. Crisp rel­
ishes,
sparkling
jellies, bright to­
mato catsup, and
pickles of cucum­
ber and peach—
what a selection
you’ll have for
making your meals a festive board!
Your pantry shelf lined with these
sweet, spicy fruits and vegetables
will be your line of defense, too,
not only for meal planning but in
working out a nutrition and food de­
fense program. Generous supplies
of fruits and vegetables now will
assure you of plenty In fall and
winter if you put them up.
Be sure to use a good qual­
ity cider vinegar to prevent pickles
from becoming soft, tough, or shriv­
eled. Good, full-bodied spices are
also vital to successful canning.
•Bread and Hutter Picklea,
(Makes 10 pints)
25 medium sized cucumbers
10 onions (medium-white)
H cup salt
1 pint vinegar
2 cups sugar
2 tablespoons mustard seed
2 tablespoons ginger
2 tablespoons tumeric
Let unpeeled cucumbers stand in
water overnight Then slice cucum­
bers and onions and place in pan
with salt (no water). Let stand 1
hour, then rinse off salt, add vine­
gar, mustard seed, ginger and tu­
meric.
Boll all ingredients until
peel turns yellow (about 40 min­
utes).
Pack pickles in sterilized
jars. Seal and allow to stand 10
days before using.
Remember those amber-colored
watermelon pickles mother used to
put out? I'm sure you do, so Acre's
the recipe which rates high:
•Watermelon Picklea.
Thinly cut the green rind from
watermelon, removing soft part of
pink meat Cut in pieces and cov­
er with salt water made from 1
cup salt to 4 cupc water. Soak 12
hours, drain and cook in boiling wa­
ter until half tender, about 10 min­
utes. For every pound of rind, al­
low a sauce made from:
1 3-inch stick of cinnamon
8 cloves without heads
2 cups sugar
1 cup water
1 cup vinegar
Tie spices in a cloth bag. Cook
all ingredients 10 minutes. Add rind
and slowly bring to a boil. Remove
spices. Place rind In sterilized jars,
cover with hot syrup and seal.
Spice the fruits from your orchard
or carefully chosen material from
the market and
you will always
have
something
of a surprise to
add to mealtime.
Served as a meat
accompaniment,
garnish or a rel­
ish whole, lus­
cious fruit decorated demurely with
LYNN SAYS:
Cookbooks that will make a dif­
ference in your life and also a
difference in your meals are
worth looking Into. Fall’s a good
time to look when you think of
the many holidays in the months
ahead and the entertaining you’re
going to do and the new ideas
you'll need.
‘‘June Platt's Party Cookbook,”
published by Houghton Mifflin, is
a classic in that the recipes are
given in a conversational sort of
way as though your very best
friend and best cook were giving
you some of her favorite recipes.
Here you’ll And such treasures
as corned beef and cabbage, veal
kidneys in mustard, hot buttered
scones, and strawberry and al­
mond souffle.
Dishes you’ve never thought of
and touches that add real distinc­
tion to everyday food are given
in "Mrs. Lang’s Complete Menu
Book,” also published by Hough­
ton Mifflin. Menus for every kind
of occasion are given and reci­
pes, too, for every one of them.
Another"» Pattern
•Bread and Butter Pickles
•Watermelon Pickles
•Pickled Fruit
•Tomato Catsup
•Concord Grape Jelly
•Grape Conserve
•Recipe Given.
One of the most unfortunate
phases of specialization in modern
industry is the one of the initiative
(acuity. There are millions of
people in this country who never
really think, never act on their
own responsibility. They do not
have to. They are simply cogs
in vast machines. They follow the
pattern marked out for them.
They never try to make one.
cloves, ripened and mellowed in
heavy syrup, fills menu demands
beautifully.
•Pickled Fruit.
(Makes 3 to 8 pints)
2 cups vinegar
5 cups brown sugar
or
2(4 cups each, brown and white
sugar
2 tablespoons whole cloves
2 sticks cinnamon
4 quarts peaches, pears, or crab­
apples
Cook sugar, vinegar, spices 20
minutes. Select flrm fruit, remove
the thin skins from pears and
peachea, if using them, but do not
pare crabapples, rather leave them
with skins on. Drop in fruits, few
at a time, and cook until tender.
Pack in hot sterilized jars, adding
syrup within a half inch of the top.
Seal and store in a cool, dry place.
Concord grafies, deep purple, vel­
vety, and plump with juice are one
of autumn’s fa­
vorite fruits. They
lend themselves
nicely to jelly, el-
tiler
by them­
selves or In com­
bination with oth­
er fruits As con­
serves, too, they
will help you make menu magic.
•Conc ord Grape Jelly.
(Mukcs 1! medium glasses)
3 pounds ripe Concord grapes
H cup water
7'4 cups sugar
*4 bottle fruit pectin
Stem the grapes and crush them
thoroughly. Add the water, bring
to a boll, cover, simmer 10 minutes.
Place fruit in jelly bag and squeeze
out juice (about 4 cups). Place sug­
ar and fruit juice in large saucepan,
mix, and bring to a boil over a
very hot lire. Add pectin, stirring
constantly, bring to a full rolling
boil. Boil hard >4 minute. Remove
from Are, skim, pour quickly into
glasses. Paraffin at once.
•Grape Conserve.
(Makes 10 12-ounce glasses)
7 pounds Concord grapes
Sugar
2 pounds seedless white grapes
4 oranges, sliced thin
1 pound broken walnut meats
1 teaspoon cinnamon
H teaspoon nutmeg
Stem the grapes; wash and mash
slightly. Cook slowly until juice is
free, about 15 minutes.
Force
through a sieve to remove seeds.
Measure pulp. To every 4 cups
pulp, add 3 cups sugar. Add white
grapes, orange slices, cinnamon and
nutmeg. Cook to the jelly stage.
Remove from heat; add nutmeats.
Seal in hot, sterilized glasses.
Putting up a batch of tomato cat­
sup offers pleasure In more ways
than one. You enjoy the lusty, spicy
odor of the cooking, and the fra­
grance seems to permeate the
house for days. You’ll enjoy see­
ing the jars of rich red fruit on the
shelves, and then again you’ll like
tartness of the relish as part of
your meals.
•Tomato Catsup.
«
(Makes 5 to 6 pints)
4 quarts of tomatoes, quartered
2 large onions, chopped
2 cups granulated sugar
2 cups vinegar
1 teaspoon salt
2 tablespoons whole allspice
’4 tablespoon whole cinnamon
2 tablespoons whole cloves
1 teaspoon whole black pepper
2 tablespoons paprika
■4 teaspoon dry mustard
Simmer tomatoes, onions, sugar,
and vinegar 2 hours. Tie the all­
spice, pepper, cinnamon and cloves
in a bag and add with the remain­
ing ingredients, and continue cook­
ing for another hour. Remove the
bag of spices and force the vegeta­
bles through a sieve.
Reheat to
bubbling hot and pack in hot, sterile
jars.
(Released by Western Newspaper Union.)
VZOU'LL And this a very exciting
■ season, the most exciting we’ve
had for years. The new fail fash-
i ions are really "new" and the new
' look can be distilled into the one
word, simplicity. Simplicity is in­
deed America's fashion for fall.
1941.
Our American designers, standing
squarely on their own feet and in­
dependent of Paris, have produced
an entirely new silhouette inspired
by our lithe, slim-hipped American
figures. Highspots in the new styl­
ing are smoothly wide shoulders and
deep armholes tapering down into
an elongated midriff, softly rounded
hips and slim skirt. The easyflt
of the blouse above the waistline
trends to almost a topheavy effect
that is somewhat suggestive of an
inverted triangle. Accent is often
on hips, especially in tunic effects
done in various ways. Deep neck­
lines either "V,” oval or square,
are often used to bring the eye
down to the diminishing midriff and
feminine hips.
In coats and suits this new sim­
plicity is seen in smooth shoulders
and longer midriffs. Exaggerated
padding is passe. You have a wide
choice of raglans, shoulder yokes
cut in one with the sleeves, deep
dolmans and akin types. Most of
us, however, will And the smoothly
padded set-in shoulder easiest to
wear. Suits, more important than
ever this fall, are marked by longer
jackets with easyfltting or inset
belts to bring out this year's smaller
waist. Coat and suit sleeves are
kept very simple and the straight
generously large sleeve looks fresh.
Dresses express the smooth shoul­
der in a still wider variety. Dolman
sleeves cut in one, with the dress,
cap sleeves. Wide smooth shoulder
yokes, shirred shoulders leading
Into a plain smooth sleeve, these are
some of the ingenious ways our de­
signers have found to interpret the
smooth-shoulder, deeper armhole
theme.
Displayed in the foreground of the
illustrated group is a dress that ex­
presses unmistakably the simplicity
that is America's fashion for fall.
Taupe wool lends itself admirably to
this princess coat dress. Here you
see a dolman sleeve shirred for
batwing fullness, with smooth shoul­
der panel cut in one and empha­
sizing the top of the tapering figure.
Dramatically “new’’—this frockl
Skirt fullness is used a great deal
this year, but a slim look is in­
variably the rule. The silhouette
is always kept fluid as shown in the
| dress to the right. The long-torso
smooth-fitting top is notably new
! and smart This dress is especially
good style made of brown (a fea­
tured color for fall) crepe, the deep
armhole seaming accented with
bands of crochet done in contrast
colors, gold, white and green. With
black crepe the banding would be
effective in bright cerise, blue and
beige.
It's going to be a season of tunics.
Note the dress to the left with a
tunic Russian blouse. Note the
subtle fullness introduced via an
action pleat at the front of the skirt.
The sleeves achieve the deep arm­
hole and smooth-shoulder effect
with fullness introduced at the
wrist.
The row of thumb sketches below
indicate new trends in coats,
dresses and suits that will stand
out in the new autum fashion pic­
ture.
Variously
interpreted
in
plaids, jerseys, velvets, corduroys,
woolknit fabrics, gabardines and an
endless variety of rayon weaves.
(Released by Western Newspaper Union.)
Frillv Accents
Millinery Stresses
Feathers and Veils
Feathers galore are adorning the
new fall hats. The restrictions that
have been lifted this season on the
use of wild bird plumage is reacting
in a tremendous revival of the use
of feathers. It will not only be a
case of a ‘‘feather in your cap”
but entire hats made of feathers is
fashion's latest decree. The use of
veils and veiling is assured for fall.
Back-view interest in hats leads
to a new emphasis being placed on
snoods, wimples, and curtain ef-
fects that conceal long bobs and
hair-dos at the back. Very fanciful
treatments are being given to these
wimples and snoods, and also to
bringing back the brims-down style,
so as to At snugly and securely.
'
Pop—So your engagement to
that rich deb is off. I thought you
said she doted on you?
Son—She did; but her father
proved to be an antidote.
While Iron Is Hot
“I hear your new lodger is a
very impetuous fellow. Does ev­
erything in the heat of the mo­
ment.”
"Yes, it’s his job. He is a black­
smith.”
“You can’t loaf in the race for news ..
says BEVERLY HEPBURN/ Newspaper Reporter
Independence of Opinion
own; but the great man is he who
It is easy in the world to live in the midst of the crowd keeps
after the world’s opinion; it is with perfect sweetness the inde­
easy in solitude to live after our pendence of solitude.—Emerson.
I
I
I
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I
Corduroy Is Topmost
Fabric for Fall Wear
If one has to keep within an econ­
omy budget a sensible “buy” is a
black crepe dinner dress that is
styled along lines of simplicity. For
week-end trips you will find a dress
of this type easy to pack. Be sure
to acquire a goodly collection of
flattering accessories.
Then with
various changes, your simple black
frock can be transformed in appear­
ance to tune into the picture of any
more or less formal social occasion.
The vogue for exquisitely feminiz­
ing snowy frilly accents will con­
tinue through the fall. As you see
here, there is eye-appeal in every
detail.
A big revival is on for corduroy.
It is being styled to perfection in
sports clothes, in campus outfits, in
mother and daughter fashions. In
fact, recent showings displayed
the entire family, mother, father,
little sister and junior smartly out­
fitted in corduroy. You’ll love the
new corduroy suits, the slack cos­
tumes and the onepiece dresses of
corduroy that are the last word
for office and school wear.
-
Velvet Trim
One of the smartest fashion trends
for fall is the use of velvet as trim­
ming on contrasting materials.
Afternoon gowns of black faille are
given new distinction in way of wide
borderings of black velvet that fin­
ish off peplums and tunics and hem- J
.lines in general. This tendency to
trim with velvet is well worth
watching for the movement gives
promise of developing into an im­
portant vogue.
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.