McCormick messenger. (McCormick, S.C.) 1902-current, January 26, 1938, Image 3
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McCORMICK MESSENGER, McCORMICK, S. C.. THURSDAY, JANUARY 26, 1939
Gay Prints Under Winter Fur
Or to Pack for Southern Trip
By CHERIE NICHOLAS
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'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