SEW IN G CIRCLE PATTERNS
Woman's World
_______________
Skirls RtMjuire Expert Filling \D a if o r e J T L <«Z J h V e rsa tile
To Solve Your Figure Problems
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* ★ ★ * *
HOUSEHOLD
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LO N G as I can have s k irt«
and blouse», I can m anage
m y w a rd ro b e v e ry s e n s ib ly,” one
hour» wom en »ay. I t ’ » tru e , p ro ­
vided those s k irt» you w e a r a re so
fitte d as to overcom e y o u r in d i­
v id u a l fig u re p roblem s, und th a t
mean« th e y should look good on
you.
T h e re '« lit tle to hide the n a tu ra l
h ip lin e In m ost o f the s k irt» —even
in those th a t have d ra p in g and the
c u t-o ff at the w a is tlin e d ra w s a tte n ­
tion to the hips. T h a t’ s w hy a s k irt
is dem a n d in g o f the fig u re , and
m u st be e x p e rtly fitte d so as to s u it i
the w e a re r p e rfe c tly .
I f yo u rs is the id eal fig u re , and by
th a t I m ean one th a t is w e ll p ro p o r­
tioned, e sp e cially through the hips,
you m a y w e a r s k irts th a t a re som e­
w h a t fu ll. You also m a y w e a r the
m ore ta ilo re d typ e th a t g ives the
p e n c il-s lim -h ip p e d look
On the o th e r hand, the w om an
w ith the fu ll hipped fig u re m u st
choose her s k irt w ith c o n sid era b le
m o re care. T h is typ e o f s k ir t m u s t ,
be b u ilt on s lim lines, but should
ne ve r be too tig h t, as th is w ill only
em phasize the fullness. The w a ist- !
lin e w ill have to he c a re fu lly ad­
ju ste d . and so w ill the length, and ,
in m a n y cases you w ill need the
help o f an e x p e rt to assist you in the :
fittin g p ro b le m .
C o lo r is n a tu ra lly v e ry im p o rta n t I
in the choice o f a s k irt, as i t m u st
be both fla tte rin g to the w e a re r as
w e ll as m ost c o m p a tib le w ith h e r j
fig u re type. I t you a re c o n c e n tra t­
in g on s k irts , choose colors fro m :
w h ich you w ill get the m o st w e a r, |
and those w hich fit w e ll in to y o u r '
w a rd ro b e .
••A S
V
S erv e S im p ly , K eep Cool
(See recipe below )
ItefreM hing M enis
LYNN (IIA M B E K S
MENU
One o f the biggest problem s w hich
•M a je s tic Salm on L o a f
we h o m em akers w ill be fa cin g these
P otato Chips
w a rm day» is th a t o f keeping cool
Lem on C ucum ber G a rn ish
and nt the same tim e s e rvin g re ­
C ris p R olls w ith B u tte r
fre s h in g foods to the fa m ily .
Sliced Tom atoes
M y awn rules fo r keeping cool on
Peach
S
hortcake
Beverage
these tint days include the fo llo w in g
•R ecipe given.
w hich you m ig h t
< find It h e lp fu l to
) adopt: S e l e c t
A nother q u ick,
b ro ile d
entree
j foods w hich m a y w hich I know y o u r fa m ily w ill enjoy
'/ be served ch ille d ,
It ha m b u rge r. T h is m a y be served
o r th o s e w h ich
w ith potato salad and to m a to stuffed
cook q u ic k ly ; and w ith cole slaw.
1 nasted Deviled Ham burgers.
another, c h o o s e
foods
th a t
arc
(Serves 8)
1 pound ground round steak
c o lo rfu l us they s tim u la te w ilte d ap­
petites.
2 tablespoons ehili sauee
l! j teaspoons prepared mustard
N e ve r choose foods w hich are
I'» teaspoons prepared horse­
fussy and th a t take long to p re ­
radish
pare. M o th e r can e x e rt m uch bet­
1 teaspoon m inced onion
te r Influence at m e a ltim e if she ap­
l*j teaspoons W orcestershire
pears cool und collected, und tin s is
sauce
possible o n ly it she has used as
I teaspoon salt
m a n y shortcuts us |>oxsiblc.
*i teaspoon pepper
F o r y o u r m u in dish select food to
M slices bread
be e ith e r b ro ile d o r c h ille d Two raw
C om bine above in g re d ie n ts and
vegetables in a salad are p re fe rre d
p le a d on slices of bread
B ro il fo r
to tw o cooked ones i f you w ant to
8 m inutes at m oderate heat and
keep cool.« And, as fo r dessert, tr y
serve im m e d ia te ly .
Ice cre a m o r f r i sh fr u it and b e r­
Cheese Ham burgers.
ries, thus c u ttin g p re p a ra tio n tim e
I Serves 4 to 5)
to a m in im u m .
’ M ajestic Salmon Loaf.
(Serves 0)
2 cups canned salm on
2 p ackages litne gelatin
*,« cup vinegar
I 1.- cups bulling water
l ’ i cups cold water
3 tablespoons lemon Juice
1 teaspoon salt
2 < ups finely shredded cabbage
3 hard-cooked eggs, sliced
For Picnics
F rie d chicken w hich m ay be eat­
en w ith the fingers is an e xce lle n t
food fo r picnics. W rap each piece
in d iv id u a lly in waxed paper, place
lig h t m e a t on one side o f the bas­
ket, d a rk m e a t on the o ther side
and than doTc it out.
I
M e a t lo a f is another good m a in
dish fo r p icn ic. It Is easy to c a rry
in the lo a f pan in w hich it was
baked
T h e re a re m a n y ways o f fin is h in g
a w a is tlin e on the s k irt so th a t it
hangs sm o o th ly. The w a ist m a y be
finished w ith a b in d in g , w h ic h is
fine i f you have a slender w a is t lin e
m in u s b u lg in g . You also m a y use a
stitch e d on fa b ric belt, o r w h a t is
'■» pound chuck nr round steak,
ground
1 .• cup corn flakes
111 cups milk
*s teaspoon pepper
’» teaspoon salt
* i cup catsup
2 ta b le s p o o n s f a t
3 tablespoons flour
I tablespoon prepared mustard
II pound grated American
ch eese
Good acco m p a n im e n ts fo r the
frie d chicken lunch: Pineapple cole
slaw, s m a ll c h e rry tom atoes, p ickles
o r olives, fr u it salad m ade o f la rg e
pieces o f fr u it, o r am brosia.
M ake h a m b u rg e rs o f a la rg e r size
when going on a p ic n ic as appetites
are bound to be big.
To m ake
cheeseburgers, ta ke along some
w rapped slices of A m e ric a n cheese,
nnd when the ’ ’b u rg e rs ” are a l­
m ost done, place cheese on top apd
rem ove fro m fire ju s t a fte r ft has
m e lte d
Feminine Frock
Skirts are suitable o n ly i f they . . .
even b e tte r in the case of a p ro b le m
w a is tlin e , is the in n e r b e lt w h ich
w ill keep w a is tlin e s firm .
In sid e b e lts are m ade o f a s tiff
m a te ria l w h ich you can purchase
a t a notions counter. I f th is is not
a v a ila b le , you m a y c u t a s tra ig h t
s tr ip o f b u c k ra m and fit i t w ith
d a rts to go o ve r the n a tu ra l w a is t­
lin e . T h is m a y even be boned at
in te rv a ls i f you w a n t a p a rtic u la r
k in d o f stiffness w ith w h ich to help
keep the w a is tlin e n a rro w .
The s k ir t edge is s titch e d to the
b e ltin g , and then the b e ltin g is
tu rn e d u n d e r so th a t it does not
show above the s k irt.
A n o th e r w ay o f a tta c h in g the b e lt­
in g is to tu rn in the ends o f the
in n e r b e lt and a tta ch hooks and
eyes close to g e th e r, The s k irt edge
is tu rn e d o v e r th is b e lt and it is
held in place by c a tch stitch e s so
no s titc h in g shows on the outside.
The b e ltlin e should n e ve r be fitte d
tig h tly so th a t flesh bulges o v e r it.
T h is w ill o n ly m ake the w e a re r look
la rg e r.
Use C are in Sewing
P leated S k irts
N ow th a t m o re fa b ric is a v a ila b le
and pleats are back in a big w ay.
you m ay w a n t to choose a pleated
s k irt fo r the w a rd ro b e . I f you are
slender and w e ll p ro p o rtion e d , you ,
4 * tem oon dress to flatter the
m ore m ature figure. Soft shirring
a t the shoulders adds a fem inine
touch, the gored skirt is as grace­
ful as can be.
Soft, curving lines are typical
of this year's silhouette. They are
illustrated in this cool dress by
Herbert Sondheim, in dusty pink
cotton with big, shiny buttons 4Yt
In diagonal lines at the shoulder
and hip. An unusual feature is the
diagonal seam arm s« the w aist­
line. Hope Skillman eham bray Is
used.
Raglan-Sleeved Frock
Pattern No. 8019 is for sizes 36 . 38, 40.
KIMLY tailored frock With a 42 , 44 . 46 . 48 . 50 and 52. Size 38. 4>a yards
of
flair for versatility and sm a rt • “ 35-inch.
* *-
good looks. R aglan sleeves are
SEWING CJRCI E PATTERN DEPT.
accented with button trim , which
709 M ission St., San F rancisco, Calif.
is repeated on the handy pockets.
Enclose 25 cents in coins for each
pattern desired.
P erfect for classroom , office, gen­
Pattern No___________
eral wear.
-S ize
T
you w ant them to look w e ll ta ilo re d .
A fte r you have m a rke d the pleats,
fit the s k irt and check i t c a re fu lly .
You also w ill have to decide w here
the pla cke t w ill be before the jo b of
la yin g out the pleats is finished.
A fte r you have fitte d the pleats,
tu rn yo u r a tte n tio n to the hem.
T u rn it to the c o rre c t length. T h is is
also the tim e to decide how fa r
down fro m the w a is t you w a n t the
pleats stitch e d as th is w ill m ake
some d iffe re n ce in the length o f the
s k irt.
O nly a fte r the hem has been
stitch e d w ill you w a n t to press the
pleats. B efore th e y are pressed i t is
best to baste them p a rt o f the w ay
dow n fro m the w aist. Some people
s titc h them a ll the w a y down, but
th is m akes it d iffic u lt to e stim a te
the fullness and appearance o f the
s k irt.
F a b ric D e term ines W idth
On G athered S kirts
P lace flaked salm on in bottom of
C om bine beef. >« cup m ilk . •/« tea
lo a f pan o r m old. D issolve g e la tin
spoon sa lt and the pepper and c a t­
in b o ilin g w ater. Add cold w a te r, sup.
F o rm in to
vin e g a r, lem on ju ic e nnd sa lt Pour six p a ttie s and
h a lf o f the w a rm g e la tin o ve r the saute in 1 ta b le ­
salm on and c h ill.
When set, fill spoon o f fa t. M e lt
m old w ith a lte rn a tin g la ye rs of re m a in in g fa t in
shredded cabbage and sliced eggs. saucepan. S tir in
C over w ith re m a in in g g e la tin, e h ill flo u r and m u s­
u n til set. U nm old on c ris p le ttu ce ;
ta rd ,
then
re ­
WaÀS
g a rn ish w ith potato chips, sliced m a in in g m ilk and
cu cu m b e rs and lem on.
salt. When sm ooth, add cheese and
These b ro ile d la m b steaks d o n 't cook u n til it has m elted. A rra n g e
ta ke long to cook, so they w ill be a h a m b u rge rs in a b a kin g dish and
boon to the hot
pour sauce o ver them . Bake in a
w e a th e r
hom e­
slow oven fo r 15 to 20 m in u te s.
m a ke r. The pota-
I f y o u r choice o f m a in dish is a
to e s m a y be
salad, select a good p ro te in food lik e
rooked ahead of
eggs o r chicken. H ere are sugges­
tim e (o r use left-
tions:
o v e rs )
and
Egg Salad Bawl.
b ro ile d
a lo n g
(Serves fi)
w ith the m eat to
I clove g a rlic , o p tio n a l
heat nnd become golden brow n
1 s m a ll head of lettuce
C a rro ts are a c o lo rfu l ad d ition to
1 bunch w atercress
the m enu, and you m a y use the
1 e u c u m h fr, sliced
canned v a rie ty to save cooking tim e .
I bunch radishes, sliced
D ress them up by m e ltin g b u tte r
*4 cup c e le ry , diced
and n riding a s m a ll am ount of m in t
6 hard-cooked eggs
je lly to it, and pour o ver the c a r­
F re n ch D ressing.
rots before se rvin g .
Rub inside o f la rg e bow l w ith g a r­
lic. B re a k lettuce in to chunks Add
Broiled l.am h Steaks.
a ll o th e r in g re d ie n ts to bowl and toss
(Serves 6)
to g e th e r lig h tly w ith F re n ch dress­
fi shoulder lam b steaks, cut I
ing (ju s t enough to hold to g e th e r).
inch thick
I f a m o re h e a rty salad is desired,
3 tablespoons olive oil
serve topped w ith s trip s of cheese,
6 tablespoons lemon Juice
cold tongue o r ham.
1 m inced onion
C hicken Salad I. M ix together the
1 teaspoon salt
fo llo w in g :
1 cup diced, cooked
M ix o liv e o il and lemon Juice. Add ch icken, 1 cup diced, cooked tongue.
onion and salt and m a rin a te la m b
*4 cup chopped c e le ry, '4 cup
steaks in th is m ix tu re fo r tw o hours sliced, stuffed o live s, and s-4 cup
before b ro ilin g .
P reheat b ro ilin g
salad dre ssin g o r m ayonnaise.
oven.
Place steaks on ra ck three
Chicken Salad II. Toss together
Inches fro m heat. T u rn oven re g u ­ the fo llo w in g : 2 cups diced, cooked
la to r on high.
When ohe side is chicken, 1 cup m inced ce le ry, 1
n ic e ly brow ned, season w ilh salt and chopped green pepper.
M a rin a te
pepper nnd tu rn . When second side in F re n c h dressing. D ra in and m ix
is brow ned, season nnd serve im ­ w ith m ayonnaise. Serve in le ttu ce
m e d ia te ly .
A llo w 6 to 8 m inutes cups w ith p ineapple spears.
fo r each side.
R eleased bv Western Newspaper Union
L Y N N SAYS:
H ere a re T ips
In n e r B e lt U seful
F o r F ir m W aist
Slender Lines
G a th e re d s k irts are s till v e ry pop­
u la r, e sp e cia lly w ith the younger
set, and they are c u rre n tly being
J fe a tu re d in b lack w ith a fe tch in g
tr im o f e yelet at the s k irt to s im u ­
: la te a pettico a t. These are v e ry
s im p le to m ake as they in vo lve only
a s im p le g a th e rin g o f the m a te ria l,
an easy-to-m ake w aistband
and
I hem .
O n ly v e ry soft fa b ric s m a y be
used fo r gathered skirts, and the
w id th cannot be d e te rm in ed except
by the fa b ric w hich you use. I f the
fa b ric is h eavier, the m a te ria l m ust
be shaped and cut before g a th e rin g
so th a t it w ill look best.
Now. as to hems. These m a y be
m a rk e d by someone else, a fte r
m e a s u rin g fro m the floor. O r you
can do it y o u rs e lf w ith a s k irt
m a rk e r.
H em s should a lw a ys be basted
before th e y are stitch e d p e rm a ­
n e n tly so th a t you are ce rta in they
hang c o rre c tly .
B efore tu rn in g the hem —espe­
c ia lly on a ta ilo re d s k ir t—finish the
edge w ith seam b in d in g . T his m a y
be w id e o r n a rro w le n g th as desired
and best suited to y o u r needs. Or. if
you are not using seam b inding, use
a stitch e d tu rn , o r tu rn the hem
under. Once the edge has been fin ­
ished the hem can be basted and
pressed in place and then finished.
Press c a re fu lly a fte r s titc h in g in
place so th a t i t is p e rfe c tly smooth
and hangs p ro p e rly .
Curved Silhouette
A n otable p o stw a r change in fash
ion is in the silhouette, w hich also is
p a rtia lly due to the am ount o f m a ­
te ria l designers now have an o p por­
tu n ity to p la y w ith . The silhouette is
curvaceous and em phasizes n a tu ra l
loveliness. T h e y a re g e n tly curved,
lith e and supple. The features th a t
are gone are the pinched look, the
nipped in w a is t and the e xa g g e r­
ated b u lk.
N ew woolens are so ft and m is ty
lig h t. T hey com e in the m ost perfect
je w e l-lik e colors and handle p e r­
'A -
fe c tly u n d e r e xp e rt designers’ fin ­
F it the wearer perfectly.
gers.
m a y choose a s k ir t w ith p le a tin g
P lan y o u r new coats to go w ith
n il around. I f you are on the h e a vy­ e v e ry th in g you w e a r and don’ t let
hipped side, use p le a tin g conserva­ y o u r coat d o m in a te y o u r personal­
tiv e ly , w ith a d eeply set in ple a t at ity .* Y o u th fu l freedom is the keynote
fro n t o r in b a ck and fro n t.
in selection o f y o u r su m m e r coat.
F o r k ic k p leats you w ill need
L o w e re d
w a istlin e s
are
being
p ie cin g to m a ke th e m lie fla t. I t ’ s stressed w ith w ide belts in some
best to use a p a tte rn fo r th is p a r­ fashions w h ile tie re d s k irts stress
tic u la r typ e so th a t you w ill have them in o th e r modes.
ju s t the rig h t a m o u n t o f m a te ria l.
L ittle tots are a ttra c tiv e in a new
In p le a tin g a s k irt, m a rk the co rd u ro y
ve lve t,
a p a rtic u la rly
pleats c a r e fu l^ , using a gauge, and w e a ra b le fa b ric . It can be w o rr
don’ t spare the b a stin g th re a d i f 'ro u n d the clock.
R TM TV
•
•
•
Pattern No. 8116 comes in sizes 12. 14,
16, 18 and 20. Size 14. 31. yard s of
39-inch; >,« y a rd o ' 35 or 39-inch for collar.
Grind sm all pieces of toilet soap
in a food grinder for use in your
dish pan. It m akes lots of suds
and is easy on your hands too.
—• —
The proper height for most
lawn m ow ers is one and one-half
inches. Let the clippings fall back
on the lawn to furnish food for the
roots.
N am e
Address.
On storm y days confusion is
, greatly dim inished when looking
for rubbers if m ates are attached
with snap clothespins which are
labeled with the nam es of the
owners.
— • —
Use an electric fan to dry your
liquid stockings. While smoothing
the film on your legs, let the di­
rect breezes from a fan speed
— •—
A sure cure for a child's absent- drying.
— • —
m indedness is to have him repeat
After you have washed your
after you simple directions you
sw eatej, press it when it is alm ost
expect him to follow.
dry. Lay it smoothly on the iron­
— • —
An effective method for clean­ ing board, placing a cloth over it.
ing copper, brass or pew ter is Use a w arm iron and press light­
m aking a paste of equal parts of 1 ly, then allow sw eater to lie flat
salt, flour and vinegar. Apply the on a towel to finish drying.
paste, let stand for an hour, rub I
off, wash with w ater, and polish. I
—• —
It is tim e to change your mind
if you're one of those who think j
all furniture in your best room
should m atch piece for piece. The
sm artest and m ost com fortable
rooms w e’ve seen w ere rooms
with m ixed furniture — mixed
with taste. You need not have all
‘‘period pieces” or all m odern to
get a good effect. Blond and dark
pieces go together very well and
you m ay, for exam ple, have a
practical, functional table next to
your old wing chair.
Dogs Ive JSiowa,
W&uL io ihsL (jdi&sL.
Once when the popular wit and
after-dinner speaker, Chauncey
M. Depew, was president of the
New York C entral railroad he be­
gan to receive num erous and
vociferous com plaints concerning
the sadly deteriorated quality of
the station resta u ra n t a t Utica.
But m ore im portant m atters
kept him from rem edying the
situation. That was, until he re­
ceived the following letter:
‘‘D ear Mr. P resident: You are
the finest after-dinner speaker in
the world. I would give a great
deal to hear the speech you would
m ake after you had dined in the
resta u ra n t in your station in
U tica.”
Depew had the station fixed up
pronto!
L 3 c .y b o n & 5 N o th in g seems to s t i i
him to life. W hat can his master ex­
pect i f the dog isn 't fed rig h t? G ro-
Pup Ribbon would give him every
vitam in and mineral dogs are known
to need. It's a money-saver, too! Each
box supplies as much food by dry
weight as five 1-lb. cans of dog food!
Gro-Pup also comes in Meal and in
Pel-Etts. For variety, feed all three.
Dogs Go R r
GRO-PUP
M ade b y
• « « ( • CrMk and Ornai«
' I ^HB PU B L IC nature o f advertising hene-
X fits everyone it touches. I t benefits the
public by describing exactly the products that are offered. I t
benefits employees, because the advertiser must be more fair
and just than the employer who has no obligation to the public.
These benefits o f 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.