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S E W IN G
Professional Culling Pricks
Permit Ultimate in Sewing
C IR C L E P A T T E R N S
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AKE a critical look ut some of
the clothing or other Items you
T
have sewed in the past. Do they
look as though they had been
bought or docs something label them
as homemade?
True, clothing made at home fre­
quently has better sewing in it, but
If it does not have styling or flair
or effect, as some people call it, it
hasn't achieved the ultimate in sew­
ing.
It's a real art to cut properly be­
fore you actually embark on the
sewing itself, and much can be
achieved when a garment is cut
properly and marked explicitly. Al­
terations on a pattern must be
made before cutting or the gar­
ment will not have the styling
which your figure problem may
dictate
Before buying a pattern, study
your figure type and select the lines
most becoming to you. Buy the fab­
ric to fit the pattern as well as to
fit yourself.
Even though you buy a pattern
closest to your size, there may be
a few adjustments necessary before
It really fits well. Taking measure­
ments will help, pinning the pattern
together and trying it on is also
Simple Enough tor Youngsters to Moke
fSer recipri betou)
For Amateurs Only
ARE YOUR tfilL D R E N shy and
awkward In the kitchen or can they
don an apron and turn In a credit
able performance ns a cook?
Mothers who give their children
the run of the kitchen occasionally
deserve a bouquet of orchids be­
cause they are
»-»
helping to turn
. fe i
o u t w e l l b a 1*
anced.
h e a lth y _
children. And it Q °
does mother good, too, if son
or daughter occasionally can whip
up a batch of good cookies or cake,
or prepare a tasty salad.
There are days when youngsters
Just simply are bored with their
usual pursuits and then they tend to
wander around the house without
anything to do. Perhaps It's too
stormy to play outside or maybe
all their friends arc on vacation.
This Is the psychological moment
to suggest they try their hand nt
being an amateur chef.
Give them a few pointers before­
hand if they need it so food will not
be wasted, and help only If it's re­
quested once they start their cul­
inary adventure so you won't spoil
it by being the "extra cook In the
broth.” Have it understood, too. that
the kitchen Is to be cleaned after
they finish.
s
L Y N N ( H A M B I ES' M E N U
•Hamburgers De Luxe
Potatoes Au Gratin
Corn on the Cob
•Tossed Salad
White Brcud or Buns
Butter
Plum Pie
Beverage
•Recipe Given.
lightly with fork and spoon. Serve
in lettuce cups or from a bowl.
• • •
YOUNGSTERS L IK E to make
cooling beverages. Let them do these
simple things on hot afternoons:
Chocolate Milk Shake
(Serves 2)
2 cups milk
1 teaspoon vanilla
4 tablespoons chocolate syrup
2 ice cubes
Place all ingredients in a quart
sized glass ja r or
shaker with cov­
er.
Shake until
fluffy. If desired,
2 tablespoons of
chocolate or va­
nilla ice cream
may be added be­
fore shaking.
Boot Beer Shake
(Serves 2)
2 scoops vanilla Ice cream
2 cups root beer
Place together in a glass and stir
Serve at once.
Lemonade
6 lemons
1 quart water
1 cup sugar syrup
!4 cup maraschino cherry Juice
Squeeze lemons and strain juice
Mix with sugar syrup and water
Add cherry juice. Chill thoroughly
I'V E O FTEN SAID that anyone
who can read, can cook. But here
are simple recipes that involve no
complicated procedures.
Let the
children try these recipes so espe­
cially designed for them that they
will really have a wonderful adven­
ture on their day In the kitchen.
Boys and girls alike will enjoy
making these hamburgers, and they
are so easy, you simply won't have
any failures:
SIM P LE TYPES of cookies may
be made by the youngsters. Neith
'Hamburgers lie Luxe
er of these types requires tedious
(Serves 6)
creaming of ingredients.
1 pound ground beef
2 eggs, unbeaten
Brownies
1 tablespoon flour
14 cup flour
!4 onion, grated
!4 teaspoon salt
1 teaspoon salt
'« eup lard
K eup catsup
!4 eup chopped nuts
Bacon
2 squares chocolate
Fried onions
2 eggs
1 cup sugar
M ix the meat with eggs, flour,
1 teaspoon vanilla
onion, salt and catsup. Beat the m ix­
Sift flour, then measure. Add salt
ture thoroughly with a large fork
or spoon. The longer the mixture and sift again. Melt lard with choco
late in saucepan.
is beaten the better. Form into thin
Beat the eggs un
cakes. Spread a layer of fried onions
til fluffy, then add
between two cakes and press the
sugar and beat
edges of the meat together. Place
again. Mix eggs
a strip of bacon around the ham­
and sugar with
burger, fasten with a toothpick and
c h o c o la te and
fry in hot fat or place in the broiler.
lard. Add flour,
If using broiler allow cakes to brown
nuts and vanilla.
six to eight minutes on each side.
If frying, allow a little more time Bake in a shallow pan which is
greased, in a moderate (350 degree)
for hamburgers to cook.
oven for 25 to 30 minutes. Cool. Cut
• • •
BOYS AND GIRLS alike will en­ into squares.
Drop Cookies
joy making a salad and tossing it
1 cup brown sugar
together with a fork and spoon the
!4 cup white sugar
way real chefs do:
!4 cup lard, melted
•Tossed Green Salad
1 teaspoon nutmeg
(Serves 6)
1 teaspoon cinnamon
1 head of lettuce, cut in quarters
54 teaspoon cloves
4 tomatoes, quartered
1 teaspoon soda In 1 tablespoon hot
1 bunc h watercress, if desired
water
1 cucumber, peeled and diced
14
cup
raisins
1 hunch green onions, cleaned
14 cup nuts
1 green pepper, sliced thin
3 cups flour or enough to hold shape
I bunch celery, diced
when dropped
1 bunch radishes, sliced
Combine Ingredients in order giv­
Lettuce cups
en. Drop by teaspoonfuls on greased
French dressing
baking sheet. Bake in a moderate
Chill the vegetables thoroughly
(350 degree) oven for 10 to 15 min­
after preparing. Place all in a large utes.
bowl. Add French dressing and toss
Released by W N U Features.
LYN N SAYS:
Use Proper Methods
When You Cook
Do you use neat methods when
you cook or is everything a Jumble
when you get into the kitchen?
First check the recipes you use
and see if you have all ingredients
on hand.
While the food cooks, wash all
the dishes you have soiled. In this
way, you never will have an ac­
cumulation of dishes in the sink
when you get ready to eat.
Most dishes are easy to wash aft
er they have been soaked. Have
a pan of suds ready so that dishes,
cups, measuring spoons and other
utensils can be placed in the wa
ter to soak as soon as you finish
using them.
Paper toweling should be used
to wipe greasy pots and pans be­
fore washing so that grease does
not accumulate in the drain pipe
Never let silverware which has
egg on it stand without rinsing. Egg
tarnishes silverware.
Cut fabric! on a floor . , ,
good. However, if you are using a
very expensive fabric, stitch the
pattern in cheesecloth or muslin
first, then rip and use it for cutting
and making the dress or blouse it­
self.
A pattern is really a recipe or
guide, and it pays to study the de­
tailed instructions that go with it so
that you will have a complete pic­
ture of just what is done to make
the finished garment.
Assemble Equipment;
Cut on Table or Floor
Everything needed for the sewing
project should be assembled, to pre­
vent running off for basting thread
or needles, and thus interrupting
your train of thought Thread nee-
Mark them u itb chalk.
dies before cutting so that any bast­
ing or markers that you need will
be right at hand.
Sharp cutting shears, either with
plain or pinked edges, are essential.
You also may like to have a small
pair of nicely sharpened scissors for
cutting notches. Have plenty of
pins, threaded needles, chalk, tape
measure and ruler at hand.
Unless you have a large table
which can be padded, it's best to
use the floor. A surface that allows
plenty of room, as well as one from
which pieces of pattern and materi­
al won't slip off, is essential to
good cutting.
Never try to cut fabric that is
wrinkled or torn at an angle. Some
materials will need pressing to
smooth them before cutting is done.
If the uncut edge is not smooth.
Be Smart!
Bold Look
Men’s shoes are featuring the
bold look, as shown here In Win­
throp’s variation on the wingtip
lace oxford. A conventional wing-
tip design extends from the Inside
over the tip of the shoe, flowing
then into a curved tip line on the
outside. The shoes shown here are
in Imported gorse, with a long
vamp circling the entire quarter.
The tip is medallion with a special
medallion added to the quarter at
the lace row. The shoe also feat­
ures white sole stitching.
8293
draw out a cross thread and cut
12-20
along this line so the fabric will be
Popular Frock
straight. If you cannot draw out a
thread, mark the fabric with chalk T 'H E ever-popular two piece frock
and ruler, then cut along the line.
shown here is a fresh, youthful
If the fabric is a second or has version. The slanted closing on the
flaws and imperfections in it, mark blouse is accented with a bright
these with pins, basting or chalk, novelty button and the peplum
so you’ll notice them during cutting flares out neatly above a slim
and can piece the pattern properly skirt.
• • •
to avoid them.
Check the fabric for right and
P attern No. 8293 comes in sizes 12, 14,
wrong side, marking the right side 18, 18 and 20. Size 14, 4 yards of 39-lnch.
with pins so that it can be seen
easily when you lay the pattern
on it.
LI ERE is a graceful afterr.ooi
4 1 style for the woman of slightly
larger figure. Note the soft yok<
treatment, the flattering gorec
skirt. You can have brief sleeves
or a longer length, if you wish.
•
•
«
Pattern No. 8336 is for sizes 34 . 36. 38
40, 42. 44. 46 and 43
Size 36, shorl
sleeves. 4',4 yards of 39-inch.
SEW ING CIRCLE P A T T E R N D E P T .
530 South W ells St. • C h ica g o 7, 111.
Enclose 25 cents in coins for each
pattern desired.
Pattern No___________
-Size
Name.
Address.
Study Fabrics
Before Cutting
When you plan to cut napped fab­
rics, lay the pattern pieces on it so
that all pieces point the same way.
To make plate rails so that
This is done so that the nap will all
dishes
will stand safely, nail a flat-
run the same way when the garment
type curtain rod along the back
is finished. Velveteen, corduroy and
of the shelf and stand the plates
velvet are some of the more com­
behind it.
mon naped fabrics, and they should
—•—
be studied so that you will know
The
patent-leather
covering on
how to cut them.
heels
can
be
prevented
from
If you are in doubt as to whether
cracking
if
you
coat
it
with
color­
the fabric is napped, feel it. If it less nail polish.
has the feeling of fur. you will know
— •—
it Is napped.
Use
cold
water
first on egg
Sheen fabrics also must be stud­
stains.
Hot
water
may
“set” the
ied before cutting, and here again, stain.
it is important to place all pieces
—•—
of the pattern running the same
When
you
run
out of hair curlers
way before cutting. Sheen fabrics,
use
the
little
wires
from around
such as satin, catch the light in dif­
the tops of milk bottles.
ferent ways, and cutting this way
—•—
is a necessity or it will look as
If the ticking of your alarm clock
though you had used different pieces
is too noisy, set it on a blotter or
of material.
piece of felt.
Both sheen and napped fabrics j
—•—
are best cut on a rough surface such
The
handiest
way to remove
as the floor so they won’t slip. If
paint
spatters
from
tile is to wipe
you are using a table, lay a sheet
them away with a cloth dipped in
or other piece of material on it so nail polish remover.
that the materials do not slip as )
you cut.
Take care to fold the m aterial on
the straight of the goods or along
the lengthwise threads if you want
the garment to hang properly. If
you do not check this little matter
of the fold, you are apt to have a I
crooked dress.
by Roger C. Whitman
The fold is particularly important '
when you cut sleeves, for if the pat- 1
tern is not placed on the grain of
QUESTION: I have bronze
the fabric, the sleeve always will screens that have been discolored
twist no matter how much you try because someone rubbed yellow
to remedy the fault in sewing.
soap all over them. This has made
FIRST AID to the
AILING HOUSE
Three ounces of peroxide in tw<
gallons of water will change yel
lowing woolens back to their orig
inal whiteness.
—•—
This helps keep mosquitoes awaj
from your bed: five drops of spirit!
of camphor on a lump of sugai
placed on your nightstand.
— •—
When you hang slacks out to dre
turn them inside out and pin then
to the line by the pockets. It wil
avoid getting them out of shape
KooLW
'
AT ’
GRO( : ers
38%
BRIGHTER
TEETH
them green. I have tried to clean
Follow the Guide
them by washing them and also
In Cutting Patterns
A guide usually is given with a used kerosene, but this has not
pattern which, you purchase.
It’s helped. I would appreciate any
suggestions.
wise to study this and lay the fabric
ANSWER: 1 believe wiping the
with the pieces as directed because,
as you study, you will see there’s screens with a cloth dampened w'ith
always a reason, and a good one ammonia would take off the green
discoloration. Be careful of am­
for doing it a certain way.
The pieces should be pinned be­ monia fumes. If this fails, try a
fore you cut. Insert the pins from good metal polish. An alternative
the top, without slipping your hand would be to wash with ordinary
underneath the fabric.
Wherever vinegar, in which has been dis­
the pieces are curved, use a lot of solved as much salt as will be
pins so there is no chance of slip­ taken up; then rinse well with
T°OTH po w d e ”
clear water. The solution can be
ping.
A good seam allowance is made made into a paste by the addition
________ _
in most patterns, but it’s a good i of flour.
A MCKESSON A BOBBINS PRODUCT
idea to allow more of a seam if you '
are using material that ravels eas-!
ily. I t ’s especially important to I
make an extra seam allowance on
the underarm seams of such ma­
terial.
Cut with a long steady motion, slid­
ing the scissors along in a gliding
Well-proportioned Shape
motion so that the cut will not be
Evenly Rounded or Flat Top t y Á -
uneven or ragged. The thick blade
of the shears is placed above the
Uniform Color
CflÁ-
m aterial and the pointed one under
Tender,
Slightly
Rough
Crust
neath. Use the middle of the blades
Even Grain, No Tunnels
for cutting as this will give the
smoothest edge.
Moist, Tender Crumb
ft* '
I f the pattern advises the sleeves
Good Flavor
to be cut double, this means that
they are reversed. As you remove
S f S on e v e n couth w hen you
the pins from the pieces, fold one
Hake
(he ( la b h e r G irl w a \ w ith
sleeve one way, and the other in
another way.
< ia b h t r G irl, the b a k in g p » w d e r
When the sleeve is cut single,
'• k i th balanced d o u b le ac tio n
place on fabric and cut. To cut the
\io//>er, .V/u Knotts.
second sleeve, the pattern must be
turned and reversed as it is placed
on the material.
M ark with chalk all notches and
other notations after cutting to help
guide your sewing.
in
7 days!
calox
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