Southern Oregon Mirjer, Thursday, May 2, 1946
Woman's World
S E W IN G C IR C LE PATTERNS
Boost Blouse Supply By Making
New Ones from Old Dresses
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Lynn C h am b er»’ M en u *
Tuna Fish Au Gratln
Boiled Potatoes
Brussels Sprouts
Banana-Apricot Salad
Custard or Rice Pudding
Butterscotch Sauce
Rye Bread
Beverage
Cookies made from the new em er
gency flour tend to be darker In color
but they can be made acceptably
If direction* are followed.
Emergency Flour
Meets Tests for
Breads and Cakes
Just what does 80 per cent extrac
tion flour mean? How will it uffect
our own home
baking? How can
It be used? These
are some of the
questions you're
probably asking
yourself as the
p a c k a g e s of
emergency flour
appear on store
shelves.
Well, let's start with the first ques
tion.
Eighty per cent extraction
means that instead of the 72 per
cent and 28 pounds of animal feed
that the m iller has been getting
from every 100 pounds of wheat he
will now get 80 pounds of wheat
to be used as flour and 20 pounds
us anim al feed.
The new flour is slightly gray in
color instcud of the creamy white
which we are accustomed to seeing
The color is due partially to the
parts of the wheat kernel which nat
urally contain some color or pig
ment.
Emergency flour is considerably
better than what we first had antici
pated. To date, tests which have
been made in actual home baking,
the flour has behaved satisfactorily.
In biscuits and breads, the color of
the finished product has a slight
grayish cast, but in other baked
products such as muffins, cookies
and cakes, the use of eggs tends to
push the gray into the background.
As for pie crust, you’ll find that the
new flour gives pastry a much bet
ter color than the flour we form erly
used. It seems ¿hat in pastry, the
crust comes out a more golden
color than before.
How to Use.
You will be seeing new recipes in
this column from tim e to tim e giv
ing you tips on how to use the em er
gency flour. However, if you want
to convert your old recipes, a safe
rule to follow is to take 2 table
spoons out of each 1 cup of flour
that the recipe requires.
In using the emergency flour with
baking powder, soda or sour m ilk,
Lynn Says:
Conserve Fats and Olla: Bet
ter use can be made of drip
pings — those fats that cook out
of roasts, bacon and sausage
While the fats are still liquid,
strain
them
through cheese
cloth and store them in a cool
place. They are especially good
for seasoning vegetables: they
may be used for gravies and
sauces and even some baking, in
highly spiced cookies and cakes.
Serve fewer fried foods to
save on fat. If you do fry, use
the shallow fat method or the
oven.
»
Save the fats and oils which
have been used for frying and re
use them whenever possible.
Otherwise, give the fats to your
butcher.
Render the excess fat on
meats and use it either at home
or turn it into the fat salvage.
Dried bread crumbs can be
used for puddings such as apple
or peach betty, for dipping meats
and fish, or other foods that are
baked or fried.
If you have dried c^ke, crumb
it and use for a cake crumb crust
for pie. M ix the crumbs with a
little melted butter and sugar
and press into a pie plate.
Now that you've been asked
to save wheat, do the following
things to save on bread.
Serve creamed meat on top of
mashed potatoes instead of toast
or biscuits.
F or lunch, serve open-faced
sandwiches instead of the closed
variety.
Top m eat c a s s e ro le s with
c r u m b le d potato chips; use
mashed potato or corn meal
mush for topping m eat and vege
table casserole.
it seems advisa
ble to use a min
im um amount of
stirring and m ix
ing after the flour
has been added,
The rule which
you have known so long, "M ix only
until flour is moistened," as fa r as
quick breads are concerned applies
particularly to this new flour.
In making yeast-leavened prod
ucts, handle the batters and doughs
lightly, especially after the flrst ris
ing Another must is to let the prod
uct rise not so much, so start work
ing on it just before it doubles itself
Texture la Cake*.
For the emergency, you'll have
to forego your elaborate, velvety
textured cakes. Simple cakes—the
two egg type—are quite acceptable
made with the new flour, but the
texture is not as soft and fine as
you are accustomed to. You see,
the flour is just not as soft and fine
as the ble«ched flours which we rec
ommend for really fine cakes. In ad
dition to the simple white or gold
cakes, you may also use the flour
for devil's food or chocolate cakes
and spice cakes.
Thickening Qualities.
For all practical purposes, the
new flour has the same thickening
quality as regu
lar all • purpose
flour. Use it the
same way as you
would our regu
lar flour in thick
e n in g g r a v ie s ,
s a u c e s , s te w s ,
pie and cake fill
ings.
Another point which it is well to
rem em ber in regard to the new
flour is that it will not keep as well
as regular flour. Don't stock up on
it! Buy lim ited quantities, but buy
them more often.
The same storage that we give
regular flour is doubly important in
this case. A covered container is
recommended, and it's best to keep
this in a cool, dry place. Let the
air circulate around the container.
Food Value.
Some people have said that the
emergency flour is a fine thing be
cause it has more "good in it." Well,
of course, the bran in the flour is
K I O WOMAN ever has enough
‘ ' blouses, the most economical
item in the wardrobe If you have
a skirt with a choice of two. three
or even four blouses, you can a l
ways be sure of going about well
dressed without giving the impres
sion that you are always wearing
the same clothes or operating on a
limited wardrobe.
Most blouses require two yards or
less of m aterial, and they may be |
made from all sorts of m aterial. In
fact, the sky is the lim it as far
as fabrics for blouses are con
cerned. Many a Woman with out
moded dresses or evening gowns
can put together several blouses and
give the impression of a brand
new wardrobe.
Taffeta evening gowns make par
ticularly attractive blouses. Since
taffeta blouses are now popular,
those outmoded gowns should now
be taken out, overhauled, cut and
made into something as usable and
pretty as a blouse to give you an
alternate for that new spring suit
Any style may be chosen for taf
feta blouses are seen in draped and
tailored styles. They are cool and
feel well under a wool suit. They
are dressy enough even when you
remove the jacket to your suit.
Fitting is as im portant in a blouse
as in a well-tailored suit. Take a
look at some of the handsome, ex
pensive blouses in the stores and
you will see what I mean. Notice
that there are at least four tucks
at the waist of the blouse, two on
each side in both back and in front.
A smart black wool crepe dress
In some styles you will find even
with a matching hood is modeled
more tucks to give that "nipped" at
by M artha Vickers, now appearing
the waist look, and prevent too much
in Warner Brothers’ "The Big
fullness under the skirt.
Sleep." The hand-crocheted pep
Details are Im portant
lum Is of black chenille.
In M a k in g Blouse
Another important detail which
we are beginning to see more often
in blouses is the deep dart right
underneath the arm. This is used to
get away from the flat-looking bust
Drop Cookies.
Released by Western Newspaper Union.
♦ •
Gay Tw o-Piecer
GAY and delightful two-piece
dress to give your wardrobe a
A
lift. Scallops m ake a striking fin
•
Pattern No. 1358 comes in sizes 14. 16,
18. 20; 40, 42 . 44 and 46 Size 16 requires
3'2 yards ot 39-inch m aterial.
Due to an unusually large demand and
current conditions, slightly more tim e is
required in filling orders for a few of the
most popular pattern numbers.
ish for the jacket, the gently flared
peplum tends to minimize your
waist. Grand for year-’round wear
in almost any fabric.
SEWING CIRCLE PATTERN DEPT.
giving good lines to the blouse. The
709 Mission St., San Francisco, Calif.
more expensive pads seem to cup
Enclose 25 cents in coins for each
Pattern No 8855 is for sizes 12. 14. 16.
the shoulder rather than pad it, and
18 and 20. Size 14. short sleeves. 4% yards
pattern desired.
they are not so weighty as the ot 35-inch m aterial.
Pattern N o .----------------------------Size------
stuffed ones. They may be used in
several blouses.
Name-
Another type of pad now being
Address-
made is attached to a net vest. This
is designed to be worn underneath
the blouse, and of course, it elim i
nates sewing pads in each blouse.
One large New York hotel deco
Still another solution to the pad rates and furnishes each room dif
Probably the only ceature whose
problem is to use the taffeta itself. ferently, has a record of the likes development results from environ
The pads, which need not be stuffed, and dislikes of the 650,000 individ m ent and food instead of heredity
since the m aterial is stiff, will also ual guests it ha’ accommodated, is the queen bee, reports Collier’s.
match the blouse perfectly.
and does not peim it any luggage
As an egg, she is no different
If you are fond of cuffs on the to be carried in or out of its main
biologically from the infertile fe
blouse,
taffeta
makes
beautiful entrance, says Collier’s.
male or worker bee; yet by being
pleated cuffs. The pleats should be
Another large hotel dresses its housed in a larger cell and fed
placed evenly and pressed and
employees in 83 different uniforms, royal jelly instead of nectar and
basted in place before sewing. Pay
m aintains a staff that speaks 33 pollen, she becomes a queen, dif
particular attention to the line or
languages,
and supplies heat on re fering considerably from the other
print of the m aterial. Piping may
quest to any guest room at any fem ales in color, physical con
also be used if you are fortunate in
time, even in m idsum mer.
struction and m ental traits.
finding some that matches or con
trasts perfectly with the m aterial
you have on hand.
If you are m aking long sleeves
on the blouse, you will want at least
two darts at the elbow to allow for
freedom of movement. Sometimes
patterns w ill call for only one dart,
5 arahz do n ' t b e s il l y - you K no w
but it has been found best to m ake
isn t sweet enough
two small rather than one deep dart.
TO MAKE A <JOOD PIE /
The finished garm ent will also look
much better.
I t is always wise in making darts
df this type to come to a- sharp
WHY MARY, HAVEN'T
point. You can best guide your sew
YOU H E A R D ? THEY^E
ing if you w ill baste first. Always
tie the threads on the inside— and
INVENTED A HEW KMO
do tie them firm ly so that the dart
THAT'S K £ A U fiW g £ r/
does not come open later. I t ’s much
TRY
THIS CHERRY Pl£
easier to sew them right the first
tim e than to try to repair them later
A ND J W f/
when they are sewed on the gar
ment and you no longer have a flat
working surface.
Fed to Be a Queen
and to give more attractive, fitted
lines to the garment. Even if 'th e
pattern which you happen to be us
ing does not show these darts, fit
them into the garment after the
shoulder seams are sewed and you
are ready to fit these side seams.
Then baste them in, press, and try
on. You w ill see how much they do
for the figure.
Darts are used plentifully on the
blouse, as are gathers. In making
the blouse, gather at the shoulders
flrst, using very tiny stitches so that
the gathering w ill be even. If the
blouse has a yoke and an action
back, make sure that the blouse is
gathered, as at the shoulders, and
basted carefully in place before sew
ing.
Another detail which is impor
tant in the blouse is the shoulders.
A tiny basting stitch is run around
the upper part of the sleeve, and
Pie crust made from the new flour this is used for making the small
browns more readily even though gathers which enable you to ease in
you w ill need a few drops more of
Ice w ater to make it hold together.
2 cups emergency wheat flour
1 teaspoon baking powder
5-i teaspoon salt
cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
Sift together dry
ingredients
Cream shortening, add sugar and
beat in egg white. Add dry Ingredi
ents and blend in H cup chopped
nuts, if desired. Drop by spoonfuls
on greased baking sheet, allowing
room for spreading. Bake in a mod
erate oven 12 to 15 minutes
H
Hotels Accommodate the
Individual Guest’s Tastes
/ / you h a lt a taffeta eiening gotin . . .
nourishing because it gives us more
thiam in, niacin, riboflavin and iron
than regular flour. It gives us only
about half as much as enriched
white flour, however.
Gold Cake.
2 cups emergency wheat flour
3 teaspoons baking powder
1 teaspoon salt
H cup shortening
1 cup sugar
2 eggs
cup milk
1 teaspoon vanilla
Sift
together dry
ingredients
Cream
shortening,
add
sugar.
Cream thoroughly. Add eggs, one
at a time, beating after each addi
tion, about 1 minute. Combine milk
and vanilla. Add flour and m ilk al
ternately to creamed m ixture, beat
ing aftfer each addition. Pour into
two well-greased layer cake tins and
bake in a moderate (350-degree)
oven for 30 to 35 minutes.
Sm art Shirtw aister
ER E'S a frock you’ll just about
live in all sum m er—the sm art
and versatile shirtw aister. Dropped
shoulders are cool and comfort
able, the graceful gored skirt fits
to perfection. Try it in a brightly
striped fabric, with the stripes con
trasting in yoke and sleeves.
Muke a crisp blouse,
the sleeve when you are ready to
stitch it into place on the blouse.
Most of the fullness is allowed on the
top of the shoulders and the back.
Make sure that no gathers are al
lowed underneath the arm, as this
will make the blouse uncomfortable
to wear.
Many types of shoulder pads are
now available which will also aid in
Gray is a most popular color for
summer wear.
Gray chambray
trim m ed with white eyelet is ex
ceedingly popular.
Delightful cotton eyelet is per
fect for cool, short, street-length
dresses. These can be dressy and
sophisticated and need not look as
though they were borrowed from
daughter.
Mrwet/rswam,?
'
Home Sewing Hints
Just a word about patterns for
those of you who do a lot of
home sewing. I f the tape meas
ure around the bust reads 42,
please buy a pattern in that size,
not in a 38. The size of the indi
vidual is much better concealed
in a correctly fitted garment,
than one which is too small.
I f the pattern must be altered,
It is much easier to alter one
that is too large simply by tak
ing tucks in the pattern. I f too
small, the pattern must be slit,
and this is much more difficult
to do than taking in tucks.
Avoid over-sewing if you want
the garm ent to look nice. Use
the type of finished edge most
suitable to your m aterial and
make this as neat as possible.
Good table space, good light
and a place for the Ironing board
are among the essentials need
ed for home sewing. If it is not
possible to have a sewing room,
have all these items conveniently
on hand when you do sew.
Scarf prints are worked into the
bodice or scarf treatments in In
genious ways that bespeak a decid
ed play of imagination.
They
are worn around the head like a
little draped turban. Hoods are the
plaything of designers who are cre
ating scarflike affairs to wear in
connection with new spring dresses
I CAN HARDLY BEUEVE IT .
ho
seat*
for a
'MARVELOUS PIE U < £ T H l$ f
WHAT'S THE N AM E O F
THAT NEW COAN
5YRUP OF YOURS.i
r d f CALLED
AND IT £ NOT JU S T A
SUBSTITUTE. 1 LIKE r T A £ ? 8 ?
7 M H S&G4& FOR A L O I
OF THINGS-- -MAKES
S im ply
wonderful
SWEET VESSERTS !
'r
NEW-TYPE CORN SYRUP
That's sweet enough to do things with!
You may not believe thisuntil you’ve
tried it yourself! But one trial will
convince you that thia revolution
ary new-type corn syrup is really
sweet enough to make wonderful
pies, puddings, frozen desserts, etc.
—good hearty, healthy desserts
that men and boys really likel
Called Sweetoae, it's made pos
sible by a new patented process —
the biggest improvement in com
f e
s
I
t
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I
‘
syrup in 50 years. Due to thia new
process, Sweetose Golden Syrup to
far sweeter—far richer in sugars —
to as high in food value but thinner,
smoother pouring, easier to use!
You’ll be buying syrup for pan
cakes 'anyway —so just ask for
Sweetose Golden Syrup—and try
these luscious desserts. Mail for
free recipes. A. E. Staley Mfg. Co.,
Decatur, Illinois.
A. E. Staley Mfg. Co.
Dept. W N U -4 7 , Decatur, 111.
Please send free, your recipes for eleven sweet
desserts made with your patented new-type
syrup, Sweetose.
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