Historical Newspapers of South Carolina

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McCORMICK MESSENGER. McCORMICK. S. C., THURSDAY, JUNE 2, 1938 Lovely New Sheer Swiss Cottons By CHERIE NICHOLAS E'INE sheer cottons are outstand- *■ ing in the season’s smartest fab rics. It is not only that our pret tiest evening clothes are being fash ioned of most intriguing washable sheers, but the highly significant style message is that our daytime suits and ensembles with jacket or cape, whether strictly tailored or softly styled, are subscribing whole heartedly to the vogue for handsome, flattering sheers. Current displays of fine Swiss cot tons are making a marvelous show ing of beautiful and versatile weaves that have an elegance and tone you never would dream could be in simple wash fabrics. The new thin voiles, both monotones and embroidered, are lovely enough to attend any garden party, any mid summer night dance, any com mencement day exercises, any wed ding reception, for the bride herself to wear for that matter, and her at tendants. There are also sheer cotton nets and laces and diapha nous weaves so versatile you will want them all well represented in your summer wardrobe. The biggest appeal of all, how ever, that tugs at your heart, your mind and, we were going to say your pocketbook, but the latter would not be true of these lovely Swiss organdies, is that as beautiful as these crisp, cool sheers are, they come within a price that even a modest budget can afford. Call it charm, allure, or glamor, it’s yours and no mistake, when you wear a daytime dress or costume ensemble or an evening gown of ex quisitely sheer, crisp and colorful organdie. To justify our enthusiasm and to prove our point we refer you to the charming fashions pic tured. The ensemble shown to the left makes a costume ideal to wear now and throughout the, summer where- ever daytime activities may take you. Lustrous, transparent black Swiss organdie makes a tiny sep arate bolero and over skirt that but tons at a wide waistband over a softly draped frock of Swiss voile, embroidered in a trailing vine pat tern in bright red to complete a charming costume of tailored but feminine charm. You could wear the black bolero and skirt over other light dresses. A most unusual print design adds to the interest of the party frock for a young girl, as you see cen tered in the picture. The Swiss or gandie that fashions it has large white flowers imprinted against a background of tiny flowers in bril liant shades of rose against a navy blue background. The crush sash is of deep rose taffeta, tying in a youthful bow at the back. The shoul der corsage is a single huge pink and rose shaded taffeta flower. A dainty frock for a dainty miss is the fitted and flared party dress to the right. It is of clear white Swiss organdie with pin dots of deep blue. The grosgrain ribbon bows at the puffed sleeves and down the front repeat the deep blue accent. The wide range of organdie types brought out this season will both amaze and delight you. Many new print ideas give fresh appeal to or gandies. Mentioning only a few, there is a print design of little white plumes scattered over a pink ground you’ll love. A small spaced paisley motif in deep rich colors on white is very attractive. Perhaps the most notable of all are the chiffon or gandies in pastel color shadow print ed in white, navy or black in a very exquisite and realistic lace pattern ing with floral motifs scattered over the background. £> Western Newspaper Union. A COAT CLASSIC Br CHERIE NICHOLAS Here you have illustrated the coat classic that is a favorite type this season. White smooth wool velour is the handsome cloaking that fash ions it. You will find that it slips over sports or dressy frocks with equal charm. This style is ever so good-looking in the new beige, wheat- tone, copper or mustard wools, to wear over black or navy dresses. Of course you know by this time that no wardrobe is complete this season that does not include a sep arate coat that makes high-quality wool weave and classic simplicity its fashion highspots. NEW CLOTHES FEEL GRECIAN INFLUENCE The new afternoon and evening clothes show the graceful influence of Greek and Brahmin drapery. Shirring, gathering, tier-like effects on skirts, subtly accent hip and bosom lines. Scarves float like wings from the shoulders, drape over the head, or swathe the shoul ders and neck of an evening decol lete. Prints are plentiful—dots and stripes lead the field, and the newest thing is to use them in combination. The flower prints range from tiny conventional sprigs to huge exotic blooms a foot across in size. Embroidery, Applique Trim Frocks for Early Summer Important for early summer dresses are embroidered or ap plique trims in dull or vibrant col ors. Tiny red, turquoise and green stitching form stripes on Paquin’s latest crepe dress from yoke to hem. The sleeves are trimmed with the same smart detail. Two drapes from the shoulders disappear into slots and reappear at the yoke where the stitching begins. Minute pearls and gold thread form a geometric pattern on Nina Recci’s afternoon frock around the collarless neck and on the border of the wide sash which ties at the waist, Spanish style. Bows Give Feminine Touch to Simple Daytime Frock. Designers have taken to trim ming even the simplest daytime frocks with tiny bows of velvet or grosgrain ribbon. Sometimes the bows are posed on horizontal bands of the ribbon that extend to each side in military precision. Tiny lover bowknots made of nar row ribbon frequently are scattered over frocks made of net or other sheer. IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson By REV. HAROLD L. LUNDQUIST. Dean of the Moody Bible Institute of Chicago. O Western Newspaper Union. Lesson for June 5 SERVING BY PERSONAL DEVOTION TO CHRIST LESSON TEXT—Mark 14:3-11, 27-31. GOLDEN TEXT—She hath done what she could. Mark 14:8. PRIMARY TOPIC—Mary's Present to Jesus. JUNIOR TOPIC—Mary's Love Gift. INTERMEDIATE AND SENIOR TOPIC— Showing Our Love to Christ. YOUNG PEOPLE AND ADULT TOPIC— Hie Heart of Christian Service. “The love of Christ constraineth us” (II Cor. 5:14) was the all-suffi cient moving force back of the greatest life of service rendered by any man. It is this personal devo tion to the One whom we love “be cause he first loved us” (I John 4:19), which makes Christianity “different from all other religions. Christianity alone acts through this natural and deep hunger of man kind with a personalized religion which can be a satisfying joy and pleasure. Yet at this point Chris tians fail the most and make diffi cult the work of serving Jesus. They see religion as a job to be done, a form to be observed, a duty to be fulfilled” (W. R. King). We need to renew that devotion to Christ which expresses itself in true worship. Prayer is too often asking for things; praise, thanking for things (unless we become so en grossed with them that we forget to return thanks); and worship, which is a coming to God in adoration and thanksgiving for what He is rather than what He can give, is forgotten. Our Heavenly father wants us to show love toward Him. The act of Mary was pure personal devotion and worship, and its fragrance lives to this day. I. Wasted—But Eternally Saved (vv. 3-9). The dark hours of betrayal and death were before our Lord. All around Him was hostility. Even in the inner circle of the disciples there was misunderstanding and bicker ing. Mary (to be distinguished from the sinful woman of Luke 7) with the quick intuition of an under standing woman’s heart knew what He was passing through, and with a magnificent act of love stood by Him in the fellowship of His sufferings. Dr. Morgan points out that it was “an impulsive act . . . born of the prodigality of love daring not to calculate.” In the words of verse 9, Jesus declared that the gospel and that which this woman had done were to “stand side by side with each other forever. That keen intuition of love, that uncalculating outpouring of love, was Godlike, and an act in fellowship with the act of God by which a world is re deemed.” Judas, who was a thief, said she had wasted money that should be used for the poor (John 12:6). The other disciples thought well of his argument and murmured against her. But Jesus commended her. To be thrifty and frugal is commend able, but there are times when the heart should speak without being silenced by the drawing of purse strings. II. Saved — But Eternally Lost (w. 10, 11). Judas betrayed Jesus for thirty pieces of silver. He “made” some money. The fact that he did it by betraying the Son of God may be worse in degree but is not worse in kind than the betrayal of the youth of our land by those who make merchandise of their eternal souls. A recent news item from England declared that church organizations were making money out of proper ties publicly known as centers of prostitution. The leaders deplored the situation, but said they could not prevent it without losing the income of the property. Why not lose every cent rather than be party to the be trayal of any man or woman? III. Bold Words—But Weak Ac tions (vv. 27-31). Verses 12-26 tell of the gathering of the Lord and His disciples for their last passover and for the es tablishment of the Lord’s supper. As they left the sacred meeting and went out into the Mount of Olives Jesus foretold His betrayal and His coming denial by the disciples. Peter, quick with his tongue, and bold in spirit, spake swelling words of devotion and assurance. Sadly the Lord foretold his threefold de nial of that very night. Again Peter and all the disciples declared their willingness to die with Him. They undoubtedly meant what they said, but reckoning without the weak ness of the flesh they failed Him. The lesson that is written large in this story for you and for me is, “Let him that thinketh he standeth take heed lest he fall” (I Cor. 10:12). Complaining We have no more right to put our discordant states of mind into the lives of those around us and rob them of their sunshine and bright ness than we have to enter their houses and steal their silverware.— Julia Seton. Fortitude and Duty True fortitude I take to be the quiet possession of a man’s self, and an undisturbed doing his duty, whatever evil besets or danger lies in his way.—Locke. WHA T to EAT and WHY 4jou.lton (foudill 'Peicx.lltel the Place of Fats in the Diet Nationally Known Food Authority Compares the Different Cooking Fats and Shortenings By C. HOUSTON GOUDISS 6 East 39th St., New York City. r HERE are, perhaps, more false notions concerning fats than any other class of foods. Some homemakers, considering them as “fattening” only, try to eliminate them entirely from the diet. Others have the impression that foods* containing fat are difficult to digest, and for this reason deprive their families of many delicious and healthful foods. Both<s>——— points of view arise from ignorance of dietary facts. —★— Fats Are Necessary to Health Fats have a number of im- oortant functions to perform. They are a concentrated fuel food, having more than twice the energy value of an equal weight of protein or carbohy drate. One-half ounce of fat, that is one tablespoon, yields 100 calories, and were he able to eat it, a man could obtain an en tire day’s fuel from three-fourths of a pound of fat. It is interesting to note that it would re quire nearly eight pounds of cooked rice to give the same number of calories. In Oriental coun tries, where large populations live in great poverty, fat is usually scarce and it is necessary to con sume huge quantities of food in or der to meet the daily fuel require ments. As a result, most of the people develop distended abdo mens. —★— Children Must Have Fat Because fat is such a compact food, nutritionists agree that for growing boys and girls, and men engaged in strenuous physical ex ercise, fat is almost essential, if they are to get enough total cal ories. There is also experimental evi dence that at least a small amount of one or more of the unsaturated fatty acids must be supplied by the food if normal nutrition is to be maintained. And two compe tent investigators found, experi mentally, that the presence of fat in the diet tends to conserve vita min B in the body. Some fats, especially those from animal sources, are rich in vita mins A and D, and fats made from vegetable oils may cdhtain vitamin E. —★— Fat and Hunger Perhaps the greatest service performed by fat is its ability to give “staying power” to the diet— to satisfy hunger. In this respect, it directly affects the disposition and may influence the ability to enjoy life. The shortage of fats in Europei countries during the World w^r graphically demonstrated how i deficiency of this class of foous can destroy the morale of entire nations. With supplies cut off or very greatly curtailed, the warring countries found it necessary to ra tion fats closely. As a result, their people were always hungry and dissatisfied, even when their actual needs were satisfied. In this connection, it is interesting to note that a slice of bread and but ter or margarine will delay the onset of hunger longer than a slice of bread and jam, even though the number of calories may be the same. —★— Different Fats Compared As sources of energy, the differ ent food fats are very similar. Thus, the homemaker’s choice may be determined by preference, convenience, econom^, and the use to which the product is to be put. The various forms of edible fats and oils are derived from both ani mal and vegetable sources. They include butter, margarine, lard, compounds, which are a mixture of animal fats and vegetable oils, hydrogenated fats, and the* liquid vegetable oils. Butter and margarine are used chiefly as a spread, and it is in teresting to note that the annual per capita consumption of mar garine is steadily increasing, as homemakers have discovered that the use of this less expensive prod uct releases more money for milk, fruits and vegetables. Margarine is interchangeable with butter for dressing vegetables and in doughs containing spices, fruits and choc olate. Its shortening power and keeping qualities are similar to those of butter. Lards, compounds and other shortening fats are useful not only as a means of increasing palata- bility and food value, but to add flakiness to baked foods and to produce a crisp coating which seals in the minerals and vitamins of fried foods. Lard is used chiefly as a short ening for pastry, and a good grade will be found to be white and free from objectionable odors. The highest grade, called leaf lard, is produced from the leaves of fat in the sides of the hog. When made by a reputable man ufacturer, the compounds pre pared especially for cake making, for shortening pastry and for deep-frying, are wholesome, high ly nutritious and give most satis factory results. They are a most economical form of shortening. —★— Digestibility of Fats Because of their ability to re tard digestion somewhat and thus give satiety value to a meal, the impression has grown up that fats are “difficult” to digest. This re sults from confusing the length of time required for digestion and the completeness with which a food is digested. When “digestibility” is regard ed in the popular sense of the ease, comfort and speed with which the digestive organs carry on their work, it is conceded that fats in general retard the secretion of the Do You Want to Learn Houi to Plan a laKatiue Diet? Get This Free Bulletin Offered by C, Houston Goudiss R EADERS of this newspaper are invited to write to C. Houston Goudiss, 6 East 39th Street, New York City, for a free copy of his bulletin, “Help ful Hints on Planning a Laxa tive Diet.” The bulletin gives concrete suggestions for combatting faulty elimination through cor rect eating and proper habits of hygiene. It gives a list of laxa tive foods and contains a full week’s sample menus. A post card is sufficient to carry your request. Work That You Can "Carry With You" You, too, can enjoy the luxury of beautiful lace ... all you need is a crochet hook and some inex pensive string. Carry them with Pattern 6030. you wherever you go and make a square—(it is just a square)— at a time. Sew them together to form cloths, scarfs, bedspreads, or pillows. There’s rare charm in this Italian-type lace . . . smart, exclusive and long-wear ing. In pattern 6030 you will find complete instructions for making the square shown; an illustration of it and all stitches used; ma terial requirements; a photograph of the square. To obtain this pattern, send 15 cents in stamps or coins (coins preferred) to The Sewing Circle, Household Arts Dept., 259 W. 14th Street, New York, N. Y. Please write your name, ad dress and pattern number plainly. Are You Gvetureij/it ? You can REDUCE Safely* Surely. Comfortably S*nd for This Fre* BmlUtm Offend by C. Houston Goudiss Readers of this newspaper are inyited to write to C. Houston Goudiss, at 6 East 39th Street, New York City, for his scien tific Reducing Bulletin, which shows how to reduce by the safe and sane method of counting calories. • The bulletin it complete with u chart showing the caloric value of all the commonly used foods and contains sample menus that you can sue as a guide to comfortable and bealtbfml weight reduction. gastric juice and thus cause food to remain longer in the stomach. On the other hand, most fats have such a high coefficient of digestibility, that under normal conditions only about one-twenti eth of the fat eaten escapes diges tion. Experiments indicate, for ex ample, that the coefficient of di gestibility of oleomargarine is 97.55 per cent. It is sometimes erroneously stated that pastry is indigestible. This statement is without founda tion, provided the pastry is made from a high grade shortening and is properly baked. Similarly, fried foods come in for a great deal of criticism that should not be charged to the use of fat, but to incorrect methods of cooking. If food is properly cooked in fat that has a high smoking point, there will be no opportunity for decom position products to develop. —★— How Much Fat? Nutritionists have ample evi dence that health is best served when 30 to 35 per cent of the total energy value foods is provided in the form of fat. This will include the fat of meat and the fat used in cooking the many delicious fried and baked foods which make eat ing a pleasure. Questions Answered Miss C. B. R.—It is difficult to compare the iron content of meats because of variations in the amount of fat. It has been estab lished, however, that organ meats, as liver and kidneys, contain more iron than muscle meats, and that pork and lamb contain much less iron than beef. Mr. F. K. C.—Answering your query as to whether pineapple juice possesses special properties as a laxative—all fruit juices con tain fruit acids, which tend to have a stimulating effect upon the entire digestive tract. However, the pulp of any fruit is far more effective than the juice in provid ing normal elimination. Mrs. M. L., Jr. — Dandelion greens make an excellent food. They contain more phosphorus than any other common leafy vegetable, and supply vitamins A, B, C and G. Mrs. N. H. R.—As to whether a tendency to overweight is inher ited: the body build is inherited. That is, some individuals tend to be short and stocky; others are tall and slender. However, there is no reason why the stocky indi vidual should allow himself to be come obese. Frequently, a condi tion that is blamed on inheritance can be traced to faulty habits of diet, exercise and sleep, passed from one generation to another. © WNU—C. Houston Goudiss—1938—13 WATCH the Specials You can depend on the spe cial sales the merchants of our town announce in the columns of this paper .They mean money saving to our readers. It always pays to patronize the merchants who advertise. They are not afraid of their mer chandise or their prices.