University of South Carolina Libraries
i / McCORMICK MESSENGER, McCORMICK, S. C.. THURSDAY, JANUARY 26, 1939 Gay Prints Under Winter Fur Or to Pack for Southern Trip By CHERIE NICHOLAS " • 1 ---<: x-x-i-xr.vx.x.v.r^.s mm u- 'TPHEY’VE arrived I — the new prints which are always so eagerly anticipated at midseason. They are beauties and no mistake ebout it. A gay little frock of one of these refreshing, inspiring new prints under your fur coat and you will not only be ’‘seeing the world through rose-colored glasses" but you will radiate cheer for others wherever you go. Perhaps the most exciting ‘ thing about the first prints to collie upon the scene is their eye-appealing colorings'. You’ll love the new Per sian types that fashion is spotlight ing throughout early showings. All aglow they are with luminous reds and rich purples and exotic yellows, blues and greens sometimes with a dash of black or white but not al- ways. ( , ^ Then there are the perennial bay adere stripes. You will admire ev ery inch of them because of the newness expressed in designful and colorful ways. It is not only that the new prints are so delectably colorful that they lay siege to your heart, for the de signers who are making up these in triguing silks into frocks are prov ing nothing less than color-inspired. The striking models pictured con vey timely and significant fashion news. These dresses, designed by International, are the type carefree resorters are choosing to pack for their winter holiday in warmer climes or that will take on a festive air under winter furs of the stay- at-home set. The hand-blocked silk bayadere print to the left is the sort that will see you through all but the most formal dates, being a casual type that fits into most any environs - on and off the ship, if you go cruising. If you are left behind in the ex odus to southern climes you will get wear out of it under winter hirs and later on into the spring. It has a simple collarless neckline, fastens from throat to hem with little brass buttons. Cartridge pleats at the shoulder line and unpressed pleats for skirt fullness testify to a new emphasis placed upon the use of pleatings of every description. A beautiful job was done by Inter national in combining gay-colored pure silk Persian print with black silk crepe for the frock to the right in the illustration. The softly- crushed, yet snugly-fitted corselet waistline was inspired by Alix, and here we have it closed up the front with gold metal hooks and eyes. The softly draped skirt is split to reveal just enough of the print to make it interesting. The deep V- neckline is one of the most flatter ing, whether worn by debutantes or their mothers. The daring things done with color in the advance print fashibns is amazing. For instance one of the prettiest frocks in the new collec tions uses a, purple crepe panel brought down to the hemline from one shoulder and an American- beauty red crepe panel comes down from the other shoulder. These tie over a silk print foundation dress that repeats these colorings in its floral patterning. Equally impor tant are modest necktie prints using tiny conventional motifs in a mo saic of vivid colors. Also new are the types that print one color on a monotone background such as yel low on black or navy, or brown on beige or light green on dark ground and so on. C Western Newspaper Union. Many Pockets If there is one thing more than another that fashion promises for forthcoming suits, dresses and blouses, it’s pockets, pockets, pock ets! It is not only that pockets are added from the utility standpoint but designers are trimming with pockets with wild abandon, crowd ing them into space wherever op portunity presents. The voguish suit pictured is a gray wool tailleur with a novel pocket arrjmgement that carries a "style” message. Cunning Pockets Adorn New Styles Designers have developed a pas sion for pockets used in a decora tive as well as useful way. The new tailored suits have so many on the jackets one almost loses count of them. They have a way of ani mating the costume without disturb ing the strictly tailored aspect, and it is amazing how expertly they are injected into the scheme of design and so ingeniously too, as to be al most amusing at times. A v perfectly charming vogue is foretold in the dark crepe day frocks that are enlivened with white lingerie touches that especially cen ter about little pockets made of white organdy or pique or rows of dainty Val lace, these matched to neckwear and sleeve finishings. These clever little feminizing de vices trim blouses and skirts as well. Head Scarf With Matching Mittens If the mother of your favorite adolescent protests over the peasant head kerchief style these cold morn ings, you might play the role of mediator and present the girl with a fuzzy angora head scarf, smart enough to charm any high school critic, and warm enough to keep the wintry winds from nipping her ears. These also have angora mittens to match. Spectator Sports Styles Gray kidskin and leopard coats with matching fur toques are worn over wool or velveteen dresses by the dressier sports fans. Coiffure Suggestion If you haven’t taken kindly to the upswept coiffure, try having your locks twisted at the back into a broad, flat bowknot. IMPROVED UNIFORM. INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST, D. D. Dean of The Moody Bible Institute of Chicago. ® Western Newspaper Union. Lesson for January 29 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. PETER DECLARES HIS LOVE LESSON TEXT—John 21:11-19. GOLDEN TEXT—If ye love me, keep my commandments.—John 14:15. “Lovest thou me?” This is the question our Lord asked Peter. It comes to us today. Do we love our Lord? It is a simple question, but also a very searching one. "We may know much, and do much, and profess much, and talk much, and work much, and give much, and go through much, and make much show in our religion, and yet be dead before God from want of love . . . There is no life where there is no love . . . Knowledge, ortho doxy, correct views ... a respect able moral life—all these do not make up a true Christian. There must be some personal feeling to ward Christ” (J. C. Ryle). The instructive story, the center of which is Peter’s declaration of love for Christ, presents a picture of a life of true devotion and service to the Lord we love. I. Fishing at Christ's Command (v. 11). Peter had led the disciples in a fruitless fishing expedition (w. 2, 3). There may have been some un believing self-will in his "I go a- fishing.” It may also have been the need of food on the part of the disciples who had not yet been sent forth to preach. But in any case they caught nothing until they went to work at the Lord’s direction. Useless and pathetic is the effort of the Church to win men to Christ except as He directs and blesses the work. He knows when, where, and how we ought to fish for men. Let us seek His guidance rather than suffer the disappointment which goes with man-directed campaigns and "drives.” As a matter of fact, we need more divine directing and less human driving. H. Fellowship With the Lord (w. 12-14). There are some folk who seem to think that following Christ is a dole ful matter, devoid of every pleasant contact. Jesus never taught any such thing. He attended weddings and dinners even in the homes of those despised by men. Remember that'He always did it for their spir itual good, not merely for His own enjoyment; and that He always brought the gathering up to His own spiritual level, rather than stooping to any worldly or wicked standards. Here we find Him with a glowing fire upon which fish is broiling and with bread ready for the hungry fishermen. It is just like Him thus to meet in most delightful and satis fying fellowship those who serve Him. Draw up to the fire, Christian friends who are standing afar off. You may be so timid that, like the disciples, you will not dare to call Him by name (v. 12), but if you will come you will find that the precious fellowship will soon warm your heart. HI. Feeding His Flock (w. 15-17). Many (perhaps most) after-dinner speeches and conversations yield lit tle profit. Here is an occasion when such was not the case. One won ders whether we would not be wise to take the suggestion and turn our thoughts and those of our dinner guests to spiritual things. Surely it should be so among Christian friends and in a. Christian home. Three times Peter is asked to de clare his love for Christ. Such a public confession was quite in place, before the man who had thrice de nied his Lord is restored to a place of leadership. The words "more than these” (v. 15), indicate that Jesus was asking of him a high measure of devotion. It is no more than H° has a right to expect of us. The expression of love to Christ means practically nothing except as it manifests itself in service. We, like Peter, are to be diligent about feeding His flock, whether they be the young and inexperienced lambs, or the mature sheep of the fold. Observe that we are to catch the fish (the unconverted) and feed the flock (the redeemed). Sometimes it seems that we are trying to catch the Christians to forward some scheme of advancement, and failing to win the unconverted, because we are feeding them spiritual food that belongs to the flock of God. FV. Following Christ to the End (w. 18, 19). The Christian (and surely the Christian worker) is to glorify God even by his death (v. 19). What a significant reply John Wesley made when his followers were criticized: "At any rate, our people die well.” Peter was to go on to the end, know ing that he faced martyrdom for Christ. But we are not only called to die like Christians, we are to live for Him. When Jesus "had spoken this, he saith unto him, Follow me” (v. 19). Just as we said that the Church needs more divine directing and less human driving, so we say that the crying need of the Church now is not more leaders, but a greater host of faithful followers of Jesus. Will you, because you love Him, folldw Him in life and death? WHAT to EAT and WHY -~rir- <$> » C. Houston Goudiss Analyzes the Food Values of Nuts; Discusses Their Place in the Menu By C. HOUSTON GOUDISS T HERE is one food that can lay claim to being almost uni versal. It is eaten with relish by people in almost every quarter of the globe. It forms a main article of diet for the natives of some tropical countries, and is said to have been important in the dietary of early settlers in America. I refer to nuts. Nuts, of course, are seeds. But unlike most other seeds used for food by man, they grow in a hard shell that dbes not open naturally when ripe.^ This forms a sealed package which makes nuts easy to store, and comparatively easy to keep. fore, are preferably roasted be fore eating. Fresh chestnuts con tain a little over 42 per cent and dried chestnuts a little over 74 per cent of carbohydrates. A Concentrated Food Nuts are a highly concentrated food and provide a large amount of food value in a small, convenient form. Once they are shelled, there is very little waste in using them. It has been suggest ed, therefore, that they might profita bly appear in the daily menu far more frequently than they do. There are many different kinds of nuts, and they vary in composition. Some of them contain large amounts of both protein and fat. Others con tain a preponderance of fat, while a third group is starchy. The protein of many nuts has been found to be rather similar to that in meat and fish. In fact, most nuts are classed as complete proteins, meaning that their pro tein is of a type which is capable both of supporting growth and re pairing worn-out body tissue. Mineral and Vitamin Values The amount of mineral salts in nuts varies with the type. Gen erally speaking, however, nuts are considered a rich source of phos phorus and a good source of man ganese and of copper and iron, re quired for the formation of the hemoglobin or red pigment in the blood. Most nuts are considered a poor source of calcium; or at best only a fair source of this mineral which is required for helping to build teeth and bones. Two noted in vestigators, however, determined as a result of careful experiments, that in adults the calcium of al monds was fairly well utilized by the body. It is not as well utilized, however, as the calcium of milk. Nuts are not regarded as a sig nificant source of any vitamin ex cept B, though some kinds have also been found to contain vitamin A. As they are frequently served in combination with fruits, how ever ... in salads and as des serts . . . the fruit-nut combina tion usually supplies a substantial amount of minerals and vitamins. Comparison With Grains Because they are somewhat similar in nutritional character, nuts have been compared to vari ous grains. In regard to protein, however, they may be said to serve as a supplement to the pro teins of some grains. The high fuel value of many nuts is due to their fat content. Coconuts, pecans and walnuts are especially rich in fat, containing respectively 50.6 per cent, 70.5 per cent, and 64.4 per cent of fat. A few varieties, such as chestnuts and lichi nuts, so popular with the Chinese, are more notable for their carbohydrates. Like most starchy foods, chestnuts are im proved by cooking, and there- Place in the Menu Because of their content of pro tein and fat, nuts are frequently compared with meats and may be used interchangeably with meats. They make a splendid pro tein food to serve at lunch, supper or even dinner. They are espe cially good when combined with vegetables, or a carbohydrate food such as rice or noodles, and made into croquettes, patties, and casserole combinations that con stitute a one-dish main course. A Food—Not a Tidbit Nutritionists are of the opinion that nuts might well constitute a larger part of the American diet- Smart Advance Fashions ary . . . chiefly because they are such an economical source of pro tein and of energy values. Though they can be used for a main dish as an alternative to meat, it is not advisable to allow them to replace milk or eggs. It is highly desirable, however, that homemakers and their fami lies regard nuts as a food and not as a tidbit to be served at the end of a meal that is already nutrition* ally adequate. Thorough Mastication Desirable It is also important to encour age the thorough chewing of nuts, as this helps to make them more easily digestible. For children, nut butters are especially desirable. Some nuts are also prepared in the form of meal or pastes. In these forms it is not difficult for the digestive juices to penetrate them, and nuts may be consid ered as easily digestible as other foods of similar composition. Be cause they are highly concentrat ed, as we have seen, it is also ad visable to include foods containing a generous amount of bulk or cel lulose when nuts are included in a menu. Questions Answered Mrs. B. T. L.—There is no im portant change in the nutritive quality of eggs when they are cooked. As this food does not con tain vitamin C, it cannot be de stroyed in the cooking. Mrs. D. T. F.—The reason that some pickles are a light green in color is that chlorophyll is par tially destroyed during fermenta tion. This is probably due, at least in part, to the acid formed during fermentation. ©—WNU.—C. Houston Goudiss—1939—47. ^ Constipated? You ^ Should Get at the Cause! Lots of people think they cant be “regular” without frequent trips to the medicine chest. “I just dose up and get it over,” they tell you. But doctors know they don’t “get it over” at all—until they get at the cause of the trouble! Chances axe it’s simple to find the cause if you eat only what most people do —meat, bread, potatoes. It’s likely you don’t get enough "bulk.” And “bulk” doesn’t mean a lot of food. It’s a kind of food that isn’t consumed in the body, but leaves a soft “bulky” mass in the intestines and helps a bowel movement. If that fits you, your ticket is a crunchy breakfast cereal—Kel logg’s All-Bran. It contains the “bulk” you need plus the great intestinal tonic, vitamin B^ Eat All-Bran every day, drink plenty of water, and just watch the old world grow brighter! Made by Kellogg in Battle Creek. # TpHESE pretty dresses will be exactly as smart for spring as they are right now! So get a head start on your sewing for the com ing season by making them while the winter weather is keeping you indoors so much anyhow. These designs are so easy to make that you’ll enjoy working with them; a detailed sew chart is included for the guidance of beginners, and you will enjoy your clothes much more when the fabrics are of your own selections. Blouse-With-Skirt Fashion. Here’s a smart design that you will repeat time and again in dif ferent fabrics for every season of the year. Blouse - with - skirt dresses, like all two-piece styles, are much in favor right now, and this one is unusually smart and becoming. The skirt flares from a lifted, princess waistline. The blouse, on classic shirtwaist lines, has bosom fullness and high shouldered sleeves to make it more becoming. Make it for right now of flannel or wool crepe, and later on, in tie silk or flat crepe, or with a silk or cotton blouse and wool skirt. Monastic Dress for Girls. This is the success of the sea son—the most exciting of all new fashions—and it’s the easiest thing in the world to make with the dia gram. It hangs loose and straight from the shoulder yoke, and drapes into soft, graceful fullness when the belt is fastened round it. Every girl who wears 10-to-16 sizes should have this charming new fashion—in silk print, flat crepe or thin wool. The Patterns. 1664 is designed for sizes, 12, 14, 16, 18, 20 and 40. Size 14 requires 1% yards of 39 inch material for short-sleeved blouse; 2% yards for long-sleeved. 2 yards of 54 inch material for the skirt. 1661 is designed for sizes 10, 12, 14 and 16 years. With short sleeves, size 12 requires 3% yards of 39 inch material; with long sleeves, 4 yards; % yards for con trasting collar and cuffs if desired. 2% yards of braid. Send your order to The Sewing Circle Pattern Dept., Room 1020, 211 W. Wacker Dr., Chicago, 111. Price of patterns, 15 cents (in coins) each. ® Bell Syndicate.—WNU Service. TIPS to (jardeners Rock Garden Advice C ELECTION of flowers and their | ^ location in the garden can make or break your rock garden. , Therefore, descriptions on seed packets must be read carefully 1 when seeds are bought, and the plan of the rock garden must be carefully worked out. Creeping plants, for instance, should be allowed to make carpets of color in the larger soil pockets. ! Erect plants may be used in flat ! spaces. Trailing plants should be allowed to droop over the face of rocks, or they may be placed at the top of a bank or wall. In smaller crevices, tufted plants with rosettes of foliage and short flower stalks are suitable. Ordinary garden or bedding plants should be eliminated from con sideration for the rock garden, it is advised by Harry A. Joy, flower expert. True rock garden plants grow less than 10 inches tall. Use only ! low-growing annuals and perenni als that grow among rocks in their native haunts—those that belong by nature among stones. \ \ What to Remember Friendship consists in forgetting what one gives, and remembering what one receives.—Dumas. /J Complete Garden For *1.°° {Regular V«lu* $2.* 9 ) Vi lb. Stringlesa Green Pod Bush Bean Vi lb. McCaslan Pole Bean 1 os. Aegrow Wonder Beet 1 pkt. Long Island Wakefield Cabbage pkt. Hastings* Eden Gem Cantaloupe pkt. Imperator Carrot pkt. Hastings’ Cabbage Co Hard pkt. White Spine Cucumber pkt. Iceburg Lettuce pkt. Stone Mountain Watermelon pkt. Perkins Green Pod Okra pkt. P rise taker Onion 4 lb. John L. Extra Early English Pea 1 pkt. World Beater Pepper 1 os. Rosy Gem Radish 1 pkt. Yellow Crookneck Squash 1 pkt. Everbearing Globe Tomato 1 os. Shogoin Turnip {18 Varieties Vegetables Values $1.75) ALSO: 1 pkt. California Blue Bell 1 pkt. Japanese Sunflower 1 pkt. California Poppy * 1 pkt. Blue Bedder Echium 1 pkt. Mixed Candytuft (5 Varieties Easily Grown Flo wsrs, Valus SOo) Complete Garden—total value $2.25—sent for $1.00, Postpaid. Send for it TODAY. H. G. Hastings, Box 4088, Atlanta, Oa. My 1939 Catalog sent free on request S HELTON. ERVIGE t*5 Traditional Among Smart New Yorkers The Shelton is more than a hotel; it is a New York insti tution. Its rooms are famed for their comfort; its two res taurants, for their superior food. Its big swimming pool is a favored meeting place of the younger set; its restful solarium, a quiet place of re pose; its famous "Shelton Comer Bar” is noted for if* fine liquors. And All Th»M» OuMandlna Adrantagat at Surpriaiagly Reasonable Bata*. Hotel SHELTON LEXINGTON AVL-48tM9U> Sto. MBW YORK CITY