Emphasis Is on Dainty Sheers
For 1939 Graduation Dress
' By CHERIE NICHOLAS
%
IN THE story of fabrics for
the gowns spring-summer
graduates will wear, the
word "sheer” is most impor
tant. Whether the material
be one of the new exquisite
cottons or whether it be a silk
weave, the favor for sheers
/emains the same.
4) The flare for crisp thin cot
ions of exquisite weave and
texture foretells a banner
year for the lovely swiss organdies
that are shown in versatile types
and which make up into ideal grad
uation frocks. Among the choicest
versions in organdy are the delicate
shadow prints that come in beguil
ing tones and tints. Then there are
the beautiful cloque organdies which
are in such subtle patternings they
breathe the breath and freshness of
spring and of youth. A wide call
for dotted swisses is also recording
in the realm of exquisite cotton
sheers. Dotted nets are also good
this year, some of the most attrac
tive graduate dresses brought out
this season being made of point
d’esprit net.
In the realm of silk weaves the
call for fine sheers is as insistent
as it is among cottons. This year’s
silk sheers highlight especially the
* daintiest of silk organdies, nets also
and as for silk marquisette it is a
first choice.
Along with the thought or crisp
and lovely sheers for the graduate’s
gown comes up the question of color
versus white. There need never be
a doubt as to white always holding
its own for both graduates and
brides. However, for several sea
sons there has been a disposition of
brides-to-be to break away from tra
dition and choose a delicate tone or
tint for the wedding dress. As is the
tendency toward color with brides
so is it with prospective graduates
this season, who are selecting in
many instances delectable pastel
tones in place of white.
For a dress that will prove an
inspiration and a joy on her gradua
tion day and the whole summer
through, the little graduate-to-be
seated in the picture chooses dainti
est of mousseline de soie in a de
lectable shade of pale pink. The
simplicity of its styling adds infi
nitely to its “young” charm. It is
made ankle length, with the new
square neckline. Of course there
should be frills, for everything is
frilled and frilled this year. The
frilling for this pretty frock extends
across the neckline giving the effect
of a yoke.
In the charming gown worn by the
girl graduate standing, the claim of
high-style prestige for cottons is ver
ified. Here we see a most lovely
youthful frock which after gradua
tion will become her favorite gown
for summer party wear. It is in
teresting to know that the exquisite
organdy that fashions it is in an en
trancing cool-looking pale green,
with a formal wallpaper floral motif
in delicate shadowprint. Note the
brief pique mess jacket which be
speaks an added triumph for cot
tons worn in a formal way. The
importance of pique in the evening
mode is recognized by leading de
signers. Some of the smartest party
dresses are made of pique with full
skirts that are topped with cunning
basque bodices that have low-cut
square decolletege and sprightly
short puffed sleeves. Speaking of
the dress pictured the addition of
the jacket makes this a very practi
cal costume. For greater formal
ity. the bodice underneath tunes in
with a flattering deep-cut decol
letage.
© Western Newspaper Union.
Youthful Fixings
Give Pretty Touch
Pile on all the devastatingly pret
ty furbelows you crave to wear, in
dulge in all the utterly frivolous
and adorable style idiocyncrasies
that you can find in the store dis
plays, for the decree has gone forth
from fashion headquarters that the
fair sex must be deliberately pretty
and young looking this season. The
“teens” will fill this big order wear
ing “little girl” dresses that have
short swing skirts that audaciously
flaunt glimpses of petticoat frills.
They will wear demure bonnets tied
under the chin or wide-brimmed
breton sailors that abruptly dash up
ward in conspicuous off-the-face
manner.
Those older in years, but not in
spirit, will drink of fashion’s foun
tain of youth, satisfying their thirst
with billowy masses of gay-colored
veils that do away, as if by magic,
with telltale signs of approaching
age. They will wear flowers on their
hats and their costumes. Skirts will
!fc>e pleated to slenderize at the hip
Yine, yet give ample swing move
ment to the hemline. Silk prints
will flatter and flatter. Gloves will
add color to the picture. Yes, in
deed, it is a "young” season
throughout every phase of fashion
planned for spring and summer,
whether we be “sweet sixteen” or
at the "life begins at forty” period.
Elegant Old-Time
Fabrics Are Back
There is a notable use of bengaline
being made by designers, who are
creating many of their smartest
suits and coats of this handsome
silk such as was the proud boast of
ladies of fashion in the long ago.
Along with this revival of handsome
bengaline comes the return to favor
of crisp rustling taffeta, also heavy
quality-kind faille silk.
4
Adds Style Touch
To browse about in neckwear sec
tions this season gives one a sort
of Alice-in-Wonderland feeling, for
there’s a thrill of new and fascinat
ing discovery at every turn of the
eye. The interesting thing about
modern neckwear departments is
that they include so much more than
just neck ’’fixings” and furbelows.
One of the charming, likewise smart
and practical items to be found in
current neckwear showings is the
striped “backet” as pictured. It may
be worn as a plastron as you here
see or simply by reversing (the back
to the front) and you have a topper
with an ascot, perfect over a plain
wool dress or ideal to wear under
your jacket with the new suit.
From Wild Sources
An invasion into the animal king
dom has developed a new feature in
accessories of zebra-striped suede.
WHAT to EAT and WHY
- «»> ■ ■ ■ ' - ———— -
With Approach of Warm Weather, C. Houston Goudiss
Advises Extra Care in Storing Foods in the Home
By C. HOUSTON GOUDISS
IT IS the proud distinction of America’s food industries that
notwithstanding the infinite variety of perishable foods
which are constantly available, and regardless of the dis
tances they have been transported, even the most delicate
foods are delivered to the consumer in a fresh, wholesome
condition, with all their fine flavor unimpaired.
The secret of this modern miracle is refrigeration. Vast
sums of money have been invested in long trains of refriger
ated cars, thousands upon*
thousands of refrigerated
trucks, refrigerated ware
houses and refrigeration
equipment in stores. All this
has been done for a single
purpose: to keep food fresh
and at its best until it reaches
the home.
At this point the responsibility
shifts to the homemaker. And if
she falls down on her job, then all
previous efforts to keep food free
from spoilage have been in vain.
Homemaker’s Responsibility
As guardian of her family’s
health, one of the homemaker’s
most important
tasks is to see to it
that all food is safe
guarded against
contamination un
til it reaches her
table. This means
that perishable
foods must contin
ue to be refrigerat
ed properly in the
home. For only in
this way can they
be protected from
the ravages of micro-organisms
which are always ready to attack
foods when conditions are favora
ble for their growth.
Two essentials are necessary for
satisfactory food preservation in
the home. First, perishable foods
must be stored at a temperature
of from 40 to 45 degrees Fahren
heit—never at a temperature high
er than 50 degrees. Second, the
right degree of humidity must be
maintained. Too much moisture
will encourage the growth of bac
teria; too little will dehydrate
fruits and vegetables and make
them unfit for consumption.
Home Care of Foods
Both requirements are met by
a good household refrigerator;
and the homemaker who appreci
ates the importance of keeping
foods sound and wholesome will
regard an efficient refrigerator as
an investment in good health. It
is especially necessary that the
food supply be properly refrigerat
ed during the warmer weather of
spring and summer, in order to
prevent the consumption of dishes
that may have become contami
nated without any marked altera
tion in appearance, taste or odor.
Highly Perishable Foods
Milk is often regarded as the
most perishable of all foods, be
cause it is an ideal medium for
the growth of bacteria. It is, there
fore, essential that this splendid
food be kept at low temperatures
at all times. It should be put into
the refrigerator as soon as possi
ble after it is delivered, and kept
there until the moment it is to be
used. Milk should never be al
lowed to stand at room tempera
ture for any length of time. For
it has been demonstrated that
when it is held at 40 degrees—an
ideal temperature—before deliv
ery, then allowed to stand at a
room temperature of 75 degrees
for an hour and a half, and again
refrigerated, a rapid increase in
bacteria occurs.
Other types of protein foods also
present a favorable medium for
bacterial growth when they are
held at temperatures higher than
50 degrees. These include meat,
fish, meat broths, gelatin, custards
and creamed foods. It is advisa
ble to keep these food*, as well as
the milk supply, in the coldest
part of the refrigerator.
Fruits and vegetables soon lose
their moisture content unless they
are protected against warm, dry
air; and they are likewise subject
to the action of micro-organisms
which result in decay. But when
stored in a modern refrigerator,
these mineral- and vitamin-rich
foods can be kept in perfect condi
tion for considerable periods, thus
making it possible to take advan
tage of favorable market offer
ings.
Guarding Against Mold
As a rule, warmer weather also
increases the problem of combat
ing molds. For given moisture
and warmth, molds will grow on
almost anything. However, the
most hospitable hosts are acid
fruits, such as oranges, lemons,
berries or tomatoes; sweets, such
as jams and jellies; bread and
meat. While molds are physio
logically harmless if eaten, they
definitely spoil the taste and ap
pearance of food.
Mold growths can be killed by
boiling. They are retarded by the
dry circulating air of an efficient
refrigerator. It is to allow for
air circulation that berries should
be stored uncovered—if possible,
spread out so that the air can
reach more than just the top
layer.
Frequent inspection of all food
supplies, including those in the
bread box, and the prompt elimi
nation of any items showing signs
of mold, will help to keep it from
spreading.
Constant vigilance on the part of
the homemaker in caring for foods
on hand will avoid a needless
drain on the food budget and will
safeguard the health of every
member of the family.
Questions Answered
Mrs. L. E. S.—It is a fallacy to
believe that spinach is in a class
by itself as a source of iron. It’s
a splendid vegetable, but as a
source of iron, it is practically
equalled by kale, and exceeded by
a number of other greens includ
ing beet tops, dandelion greens,
chard, parsley, watercress and
turnip tops.
Mrs. D. N. M.—In general, nuts
are rich in both protein and fat,
and for this reason, they may be
used interchangeably with meat in
the diet. They are also considered
a good source of vitamin B.
©—WNU—C. Houston Goudlss—1939—63.
FIT COVER AROUND
SUPPORTS, AND FASTEN
WITH SNAPS -
MAKE SIDE OPENINGS
LONG ENOUGH TO
SLIP OVER WIOEST
PART OF BACK —
A COVER
COVERS
rtNG
jT\EAR MRS. SPEARS: Your
books have shown me how
to do so many things that I am
turning to you for help. I want
to make slipcovers for the living
room furniture because with three
young ones the upholstery is soon
going to be ruined. The job com
pletely baffles me. I am enclos
ing a rough sketch of one of the
chairs. Can you suggest any way
that a removable cover can be
made for it? B. A.”
If you are prepared to make
many neatly fitted openings al
most any type of chair may be
slipcovered. Either bindings or
facings may be used to finish
edges where seat and back covers
are cut around arms and supports.
Where there are so many open
ings of different lengths, snap fas
teners are generally more satisfac
tory than zippers. If snap fasten
er tape is obtainable it saves time
to whip it to the long edges. The
narrow frill for this chair covers
a curved line across the front and
carving at the top of the front
legs.
You can make slipcovers, all
types of curtains and many other
things for your home with the
help of Book 1—SEWING, for the
Home Decorator. Just follow the
pictures, and you learn to make
the lovely things you have been
wanting for your home. Book 2
is for those who enjoy fancy work
on useful articles for the home;
and useful novelties, to be made
in spare time. Books are 25 cents
each; don’t forget to ask for the
free leaflet on patchwork quilts,
when you order both books; the
leaflet is FREE with two books.
Address: Mrs. Spears, 210 S. Des
plaines St., Chicago, 111.
—
HOUSEHOLD
QUESTIONS
Waste Tea—Pour left-over tea
into a bottle, add a drop or two of
glycerine, and use for cleaning
windows.
• • •
Mice Avoid Camphor.—Pieces'
of gum camphor placed near
books on the shelves will protect
them from mice.
* * *
Onion Odor.—A little mustard
rubbed into the hands after peel
ing onions, will remove the dis
agreeable odor.
• • •
Brightening Chinaware. — Dis
colored china or any other crock
ery ware can be freed of discol
oration marks by applying a solu
tion of salt and vinegar.
* • •
Refrigerator Deodorant.—Put a
piece of charcoal on one of the
shelves of the refrigerator. It acts
as an absorbent for all odors and
purifies the air.
/-\
Isn’t This Why
You Are Constipated?
What do you eat for breakfast?
Coffee, toast, maybe some eggs?
What do you eat for lunch and
dinner? White bread, meat, pota
toes? It's little wonder you’re con
stipated. You probably don’t eat
enough “bulk.’’ And "bulk"
doesn’t mean the amount you
eat. It's a kind of food that forms
a soft "bulky” mass in the intes
tines and helps a movement. If
this is your trouble, may we sug
gest a crunchy toasted cereal—
Kellogg's All-Bran-tor breakfast.
All-Bran is a natural food, not a
medicine —but it’s particularly
rich in "bulk." Being so, it can
help you not only to get regular
but to keep regular. You won’t
have to endure constipation, you
can avoid it. Eat All-Bran daily,
drink plenty of water, and life
will be brighter for you! Made by
Kellogg’s in Battle Creek.
Angry Defenders
Truth often suffers more by the
heat of its defenders than from
the arguments of its opposers.—
William Penn.
The extra whiteness,
smoothness and liner qual
ity protein content of
GOOCH'S BEST Flour.
PLUS SPECIAL BLEND
ING FOR HOME BAKING,
make it easy to bake every
thing successfully with this
IMPROVED flour. Order
from your grocer. i
In Beautifully Designed
DRESS PRINT SACKS
Quality, close-weave percale tacks
from which you can make hun
dreds of useful attractive things.
The Gooch trade mark is printed
in water color and washes out
easily.
FREE Sewing Book
Send tales slip, showing pur
chase of Gooch’s Best Flour to
the Gooch Milling & Elevator
Co., Lincoln, Nebr., for your
free ropy of this new helpful
sewing book.
Advertisements That Will Save You Money
Tamm...
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GOOCH'S BEST Fleur hold*
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^____
ASK ME A Quiz With Answers
Offering Information
□ P. R on Various Subjects
-«
1. Which is correct, “Share it
between you” or “Share it among
you”?
2. Of what English king was it
said that “He never said a foolish
thing, nor ever did a wise one”?
3. How many pieces to the av
erage motor car?
4. How many persons are neces
sary to constitute a riot?
5. What is the difference be
tween scissors and shears?
6. Which is the world’s longest
river.
7. What is the origin of notches
in coat lapels?
8. What is the difference be
tween an alligator and a croco
dile?
9. Are there any round
churches?
The Answer*
1. “Between you” for two peo
ple. “Among you” for more than
two people.
2. It was said of Charles II.
3. There are approximately 17,
645 pieces assembled in an aver
age motor car, according to Mill
and Factory.
4. In law, three or more persons.
5. The cutting blade should be
six inches before scissors can be
called shears.
6. The Missouri-Mississippi—
4,502 miles.
7. The notch is said to have orig
inated through the rivalry of Gen
eral Moreau with Napoleon, Mo
reau's followers having devised it
as a secret badge of their parti
sanship.
8. The snout of an alligator is
shorter and broader than that of
a crocodile and the teeth are set
in the jaw differently.
9. England has five, the larg
est being the Temple church in
London.
f I LET UP_ LIGHT
UP A CAMEL
OFTEN! I FIND
CAMELS MILD.
BETTER FOR
STEADY SMOKING 3
FOR SMOKING PLEASURE AT ITS BEST
CAMEL t/ie cigarette of G?st/ier 7bfciccos
Jerry on the Job!
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