Historical Newspapers of South Carolina

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TRITRSDAY, MAY MTH. 1M». »- 4 v(r yM u JAsmmi. south casoluva Woman and the FLOWERED DRESS TO BE WORN AT DANCES, OTHER FORMAL AFFAIRS For the young girl who or for the debo- k , this delightful crea- will appeal to a large majority. In fact the spright* ly flowers on a background of rose pink make this gown a young girl's garden of dances. It has a tight-titling bodice with extremely full skirt with large scallops. A huge butterfly bow adorns the left hip, with two ends hanging noticeably below the skirt line. Round neck and snug flttlrffc armholes add grace and charm. The printed chif fons or georgettes are to be found In gowns of this type. As Is customary for evening gowns this one comes well below the knees. During the summer season there are many night dinner dances at the coun try clubs or other places, and nato- rally tbs young girl la bothered with the problem of what to wear. One's costume should not take on a too formal air and It most not suggest the winter ball; In fact. It should have that air which never la. but looks, care less. However, no such thing as genu ine chic happens by accident The silk and chiffon ensemble for tbs dinner dance la much In the fash ion picture. Among the many favor ites one of lacs or sheer crepe or chiffon Is a good selection. Not an com tnon at dinner Is the lightweight wrap which likely la Just of an airy materisl and s welcome addition to the costume to be aban doned a little later as the dances. Practically every dinner d especially If It la sleeveless, la adorned by a Jacket built to be worn with It on formal occasions of leaser Importance. A sleeveless one-piece frock of printed linen, often accom panied by a finger-tip coat of a bright flannel la popular. A full length linen or pique coat la seed with a dress of silk crepe, emphasising the fact that this la a season when combine tloo of color and fabrics may be worn at random. Not only the quest loo sleeves or no sleeves, but bow much sleeve. If any. la raised. Many of the silk dresses for wear coder Jackets and coats are sleeveless or have a mere vestige of sleeve over the shoulder. Sometimes It la a dropped shoulder line which comas so loch or so over tbs shoulder. Thera era other models with sewed In sleeves leas than six Inches long JULIA BOTTOMLEY. (Ok 1»I». WMtvro Newspaper Dale*.) OSNABURG FOR HOUSEHOLD FURNISHINGS SERVING OF SOFT CUSTARD FAVORED New and Different Sil’ce on Various Desserts. (Prepared by the United States Department of Agriculture.) The serving of soft custard as sauce on various desserts not only makes them seem quite new and different, but adds materially to the supply of iron and vitamines furnished by the meal. For this rpason, in families where there are growing children, It Is a good Idea to have custards fre quently, but by varying the basis of the dessert, monotony will be avoided. For instance, custard sauce is good with most canned fhiits, such as' peaches, plums, apricots, or pears; with some of the fresh fruits; afad with stewed dried fruits. The canned and stewed fruits should be drained before pouring over them so that the sirup does not dilute the custard. This sirup can be saved to sweeten and fla vor fruit drinks or fruit gelatins. Cus tard sauce Is also good with plain cake, puddings, such as brown betty, steamed flg pudding, or chocolate I (Prepared by the of lied State* Department Iculture.) Natural-colored osnaburg, brightened {With bands of cretonne, was effective- ly used for most of the furnishings of this boy's room, planned by the bureau |of home economics of the United States Department of Agriculture. Os- naburg, which you may know as Greenville cloth or almanac cloth. Is an Inexpensive, durable, somewhat coarsely-woven cotton fabric with Ir regular threads that give it charm for household decoration. The draw curtains at the window of this room are very easy to make jflkwill appeal to the average boy. curtains may be arranged by mSns of cords and rings to pull to gether or apart, or, If a wide casing is used for the rod, they may slide back and forth on the rod Itself. Fast- colored cretonne or print should be chosen for the bands of trimming. The bed has n fitted cover of osna burg with a gay border H that oa the curtains, and tha combination of cretonne and osnaburg is used for the round pillow in the wicker chair. Plaited drapery of osnaburg is fast ened to a boqrd which forms a con* venlent bookshelf under the window and at the same time conceals the ra diator when it is not in use. All of the furnishings of the room are plain and easy to clean, and the use of color in the draperies and bed cover pro vides the necessary cheerful atmo sphere. Dangers in OM-Ment Salt Old-meat salt is usually filthy and may contain toxins of unknown viru lence. And In some Instincts old-meat •alt con talas spores of dtstase-prodoe- tng germs. It does not pay to run the risk tq using mett-tslL There is no practical way of testing tba sslt except to toed K to some farm snlmsL Then It mey not ail cue tala tha rams filth, Custard Sauce With Fruit. breed pudding, or with Bavarian cream or other gelatin desserts. It Is a good plan to put It on the table In a pitcher to be passed to each person. Soft custard should be cooked In a pen summnded by hot water below belling temperature. A double boil er la the beat utensil for the purpose. While coohlng. custard should be stirred constantly to maks It smooth and velvety. As soon as the mixture thickens sufllctently to coot the spoon It Is done and the pan should be re moved at once to s bowl of cold wa ter to check the cooking. If cooked beyond the point when It coats the spoon custard Is likely to curdle If cooked too rapidly It Is difficult to keep custard from cooking too much. The following directions for cook ing soft custard are from the bureau of home economics: Heat a quart of milk with six te eight tsblaspoonfuls of sugar sod one- fourth teaspoonful of salt In a double boiler. Beet four to six eggs lightly and pour slowly into them some of the bested milk. Poor back Into the double boiler and stir constantly un til tbs custard coats the spoon. Re move at once from the fire and place the upper part of the boiler in a bowl of cold water. Add one teaspoonfu! of vsnllis. Chill the custard until panted. DIFFERENT WAYS TO FLAVOR SALAD (Prepared by the United States Department of Agriculture.) Everybody, apparently, likes potato salad, and the occasions upon which you may appropriately serve it are as variid as the ingredients yon can put Into ft, for flavor or color. For party luncheons, church socials, out-of-doors picnics In summer, or Sunday night suppers In winter, potato salad with or without cold sliced meats Is al ways a popular menu. Nearly all potato salads have a lit tle onion flavor. This may be In the form of onion Juice, or the onion may be grated, finely minced, or shaved very thin. Chopped parsley, too, and pickVs of some kind, may be added even when not specified In the recipe. The potatoes are usually cooked tn their Jackets In boiling salted water until they become tender bnt not soft or mealy. After they have been peeled and cooled they are cut up in small uniform cubes or sliced very thin. Mayonnaise dressing is always good in potato salad; or hot cooked dress ing may be poured over the potato and the other ingredients added when the potato has had time to absorb the fla vor of the dressing. Or a french dress ing may be used, in the proportion of three parts o( oil to one of vinegar, with salt, paprika and chopped pars ley added to suit the individual taste. The^bureau of home economics of the United States Department of Agri culture suggests some good combina tions of flavor to add to potato salad. The proportionate amounts of potato and other ingredients is s matter of personal preference. With the diced cooked potato any of the Following may be need: Pickled beetfc, and on ion ; crisped bacon, onion or chopped pickle; dill pickle and shredded cab bage; chopped olives and green pep pers; fried bam In cnbea and minced onion; bacon crisped, canned peas, horseradish - in french dressing; ceier- iac( celery root) and minced onion; Producers of muaical comedies sad the area t couturiers of New York and Paris have salted In t grea announcing that the boyish figure Is pass*. No toager forced to starve themselvee in a aha dew, the girls of the Varsity Drag Chores of “Good News", the fa mows Broadway prodactlow, thoroughly en joy • wholesome snack after the show is aver sad before chaaging into street clothes. Freedom to satisfy their normal craving for sweets and other foods that nettiag up a new staadard ding, Lillian St. Just, Peggy : for sweets sad other foods that supply energy Is a Mg Help to them la of “pep" for Broodway to catch up to. Loft to right: Kathortno Glo4- y Bolton, Viola Heater sad Betty Treaty, DONT WASTE FOOD WITH THE COMING OF HOT WEATHER FOODSTUFFS SPOIL QUICKLY AND EASILY AND HAVE TO BE THROWN AWAY. Protect Your Fa milys Health and Your Pocketbook Place Your Order NOW for a General Electric Refrigerator Special Sale Terms Still in Effect $10.00 Cash—30 Months to Pay Balance. Ask any employee or Me the model* on display at the BARNWELL, BLACKVILLE, WILUSTON DENMARK office of the SOUTH CAROUNA POWER CO.