Historical Newspapers of South Carolina

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5/. McCOftMICK MESSENGER, McCORMICK. S. C., THURSDAY, jtlLY 7, 1938 New Fabrics of Sheer Loveliness By CHERIE NICHOLAS A FAVORITE theme this sum- mer is the sheer loveliness of diaphanous, airy-fairy transparent fabrics, either cotton or silk. The Hew sheers are simply enchanting and they are the sought-for kind to make up into gowns for picturesque garden party wear or for dancing under star-spangled skies or when dining at fashionable roof-garden , gatherings where beauty and ro mance keep rendezvous. Gowns designed to grace summer time scenes are fashioned of wispy chiffons either printed or monotone, or of organdies crisp, sheer and in- «triguing, or of dainty silk marqui sette which is an especial favorite. Then there are the soft fine cotton voiles in pretty colors and as for lace every- summer wardrobe is ex pected to include at least one party frock made of it. As a matter of fact lace is playing a stellar role this summer. The lace that cap tures the heart of enthusiasts is a delicate-as-cobweb type the pattern- ings of which is a mere tracery. Gowns of this fetching lace have all-around pleated skirts, since it yields beautifully to this treatment. To dine and dance in ingenue frocks of simple cottons made up formally is considered quite the swank thing to do. The thrilling note in regard to this season’s organdies is that so many new types have been added to the list. The crinkled organdies either plain or printed sell at sight. They make up charmingly and are easily tubbed, require little or no pressing to keep them crisp and sprightly as new. For week-end trips they are ideal as they do not crush in pack ing. You will be delighted with the new lace-printed Swiss chiffon or gandies. The entrancing frock cen tered with outspread skirt in the foreground give§ an idea of how ef fectively the lace-stripe organdie makes up. The charming and pic turesque Winterhalter vogue is re flected in the styling of this very tiny-waisted and full-skirted dinner- and-dancing gown (a winsome gar den party frock, too) in one of the fashionable printed Swiss chiffon or gandies. A very fine lace pattern ing in white stands out clearly against a deep navy blue back ground. . There is a full-cut under skirt of white organdie to make the frock stand out almost on ballet skirt lines. The diminutive bolero jacket worn over the drop-shoulder bodice is finished with little ruffles of val lace laid on over the lace print. The material that fashions the frock to the left is peach silk mousseline: It is prettily styled with vertical ruche-ruffling of self-fabric outlining the skirt gores, the puffed sleeves and there are ruffles about the neck. Hyacinth blue lace with touches of cerise lace is used for the graceful gown centered in the picture. It was introduced at the Miami fashion show and is one of those pleasing types that carry on into new tri umphs for summer party wear. One of its charms is that the lace indicates stripes and striped effects lead in the mode. The printed chiffon frock to the left gives a delightful interpretation of the slim silhouette for summer. The patterning is spaced tulips in blue, red, green and black on a sheer white background. The gath ered bodice suggests the Directoire. Contrasting shades of green and blue silk make the girdle and sash which forms a train. Flower brace lets are worn with it and an enor mous poppy on the head instead of a hat, which goes to show the in triguing and unique ways in which flowers now play their important role in costume ensembling. e Western Newspaper Union. TWISTED DRAPES ARE NEW STYLE FEATURE By CHERIE NICHOLAS Designers are performing all sorts of interesting tricks with twist ed drapes and as time goes on the idea is taking on added interest. When you see a dress or blouse the drapes of which tie themselves into fanciful knots or twist into clev er intricacies be assured that the garment is a “last word” fashion. Be on the lookout for these inter twisted, inter-coiled effects and choose your new frocks accordingly. This type of styling invites the use of color contrasts. For in stance, the bodice top of a navy dress may have drapes coming from the .shoulder, say in the new fuchsia shade, the same coiled, twisted and perhaps knotted across the bustline with infinite grace. Or the dress may be in monotone, the artful, twisted designfulness being the only trimming feature. White crepe frocks, with twists done in crepes of vivid contrast or car ried out in pastel tones are top- notch fashion this summer. A new feature in styling is the all-over shirred bodice with skirt of the material simply tailored. The all-over shirred jacket is like wise a fashion highlight. Chiffon and sheer marquisette yield to this treat ment most charmingly. Paquin Favorite . A favorite Paquin model for eve ning is the long skirt of bias cut topped by a marquisette blouse— the entire thing in white, black or pale rose. Tailored Dinner Dress The tailored dinner or evening dress remains a heavy favorite. HANDSOME SUIT < Bjr CHERIE NICHOLAS One handsome suit like the model pictured, in your wardrobe and your problem is solved as to look ing smartly attired for any occa sion. Contrast stitching is a swank accent to the interesting detail of this well-tailored town and country suit in fine lightweight wool Shet land. Note the scalloped pockets that repeat the decorative stitching that enhances the seams in the skirt r—GREAT BOOKS- Siege of Troy Recounted in Homer’s Story Elizabeth James By ELIZABETH C. JAMES 'T'HE story of “The Iliad” by Ho- A mer takes place during the Tro jan war and relates the wrath of Achilles, greatest of warriors. It is now the ninth year of siege when Homer begins his epic and the Greeks are encamped on the shores of Asia Minor, besieging Troy. They are dejected as the poem begins, for their hero will not fight. The mighty Achilles sulks in his tent. Agememnon, com mander of Greek forces, had demand ed a slave girl who had previously been awarded to Achilles as part of the spoils of battle. Thus un justly treated by his commander, Achil les retired to his tents with his fol lowers and refused to fight. During the days of this quarrel, conversations among the men re late previous happenings. Helen, most beautiful woman of history, was wooed by every prince of Greece. To protect the fortunate winner, all these chieftains swore to defend Helen, should the necessity ever arise. She finally chose Mene- laus to be her husband. Sometime after this, Paris of Troy, a hand some youth, came to visit at the palace of Menelaus. When he re turned, he took Helen back to Troy with him. Thus all Greek chieftains were called upon to fulfill their vows and go to reclaim Helen. Pretends to Be Mad. Ulysses, happily married, did not wish to go on such a quest. He pretended madness, and plowed the fields, sowing salt. When the boats were ready to sail for Troy, the winds stopped. An oracle explained that a maiden of royal birth must be sacrificed. So, Iphigenia, daughter of Agamemnon, wad made a human propitiation to the god of winds. Nine years of encampment then followed with neither side gaining much advantage. Meanwhile with in the walls of Troy, Helen’s great TRADITIONAL POET The Iliad and the Odyssey were recited or performed every four years at Athens daring the clas sical period. Homer is the tradi tional poet of these two poems; he has no existence apart from his poetry. The facts of his life are traditional or are surmised from his writings. As far back as the classical period in Greece, Homer was an ancient poet. The classical Greeks made translations of his work, they wrote lives of Homer, they taught his poems and made analyses of his work. The lan guage which he used in the origi nal poems was ancient to the classical Greeks. 1 beauty had so completely captured the Trojan people that they fought madly to keep her within their city. Hector Challenges. Then occurred the incident of the slave girl and Achilles’ wrath. Hec tor, the greatest warrior of Troy, came forth and issued a challenge for individual combat. But no one answered. Achilles was the only man to fight this Trojan warrior, and Achilles would not fight. Then Patroclus, dear friend of Achilles, borrowed the armor of Achilles and went forth to uphold the fair name of Greece. From his tents Achilles saw his friend die. With a roar he rushed into the battle, but he had no armor. He would recover Patroclus’ body for burial. The sound of his voice was enough; the Trojans were back inside the wall. Achilles must have new armor. His goddess mother came and of fered to have a suit forged in the fires of Vulcan. Achilles Fights Hector Clad in his new armor, Achilles sought Hector for combat. The mighty warriors were evenly matched. Around they circled, each seeking an opening in the other’s guard. Time passed, yet they fought furiously, neithel- gaining advantage over the other. A goddess favoring Achilles flew down from Olympus and clouded the eyes of Hector, so that Achilles succeeded in smiting him a powerful stroke with his sword. Hector lay in the dust, his plumes and fine clothing despoiled. A wail went up from the tops of the walls of Troy as Achilles fastened thongs in the heels of Hec tor and tied him to his chariot, then drove madly round the walls of Troy. Late at night there came a visitor to the tents of Achilles, it was Priam, aged king of Troy and father of Hector. Weeping, he pleaded for the body of his son, he recounted the glory of Hector and with tears of love he proved that Hector was too noble to be forced to wander forever through the shades for lack of proper burial. Achilles heard his prayer with compassion and gave to him the body of his son. ® Bell Syndicate—WNU Service. WHAT to EAT and WHY « — ^ (2.4jou.±ton (foudli* N ° t u e + J o F r °^ d „ Explains What Is Meant by CORRECT NUTRITION Describes How to Construct a Balanced Diet, So Essential to Maintain Optimal Health By C. HOUSTON GOUDISS 6 East 39th St., New York City. T O SOME families, a summons to the dinner table means nothing more than a chance to satisfy hunger. >To others, it represents an opportunity to gratify the palate, some times to the extent of overtaxing the digestive system. Neither of these extremes fulfills the true function of food, which is to provide adequately hut not to excess, for growth, main tenance and repair of the hody.<&- — Food May Fail to Feed You can satisfy hunger without providing correct nutrition. You can partake of de licious-tasting foods to the point of over- indulgence — with out meeting bodily requirements. The mere spend ing of money will not insure good nu trition, for ex tremely poor diets can be found in households where the income is large and the food budget is ample. What counts is learning to provide the right foods in the correct pro portions. The return in health will be more than worth the invest ment of effort in acquiring this knowledge. —★— A Balanced Diet Science has discovered what foods are necessary to help build top health and keep us 100 per cent fit. The amount of food re quired by a man for a day’s work can be accurately determined. We know that a specific disease may be produced by one diet and cured by another; that growth can be influenced through changes in the quality of the dietary; that old age may be deferred by choosing the food with care. We know that the body is a working machine which never stops but may slow down or get out of order unless the daily diet includes every element, every mineral, every vitamin needed to maintain health and avoid the de ficiency diseases. —★— Seven Essentials There are seven factors to be considered in planning a balanced diet. Protein for building body tissue and repairing the millions of cells that are worn out daily. S*nd fjot tkiA Blood-Building Diet Including Lists of Foods Blcta In bon and Coppei R EADERS are invited to write for a free bulletin containing a list of foods rich in iron and a list of those rich in copper. Also included are sam ple menus showing how to plan a balanced diet containing generous amounts of foods rich in these blood-building min erals. Send your request—a postcard will do—to C. Houston Goudiss, 6 East 39th Street, New York City. Carbohydrates to produce quick heat and energy. Fats—a more compact form of fuel, which are also essential in a satisfactory diet. Minerals which serve both as builders and regulators of body processes. The six vitamins. A, B, C, D, E and G, that also act as regulators and prevent a num ber of deficiency diseases. Water —which serves as a vehicle by which food is carried to the tis sues. And cellulose or bulk—re quired for the normal functioning of the intestinal tract. —★— Danger in Omitting One Food Substance The homemaker who fails to take every one of these factors into consideration is depriving her husband of the opportunity to develop his greatest efficiency. Moreover^ she may be robbing her children of their birthright. Dur ing every day of childhood, the body is being built, and defects in body structure are likely to arise if the child is improperly nour ished. It is then that disease and disability make their appearance as a result of faulty nutrition. How tragic to deprive the young body of substances so necessary to its well being. —★— How to Check the Diet ^ for Balance Perhaps you are like the home makers who tell me that they do not know a protein from a carbo hydrate. Or it may be that while you understand the difference, you do not know what quantities should be included in the diet each day. To simplify your task of serving balanced menus at every meal, I have prepared a Homemaker’s Chart for Checking Nutritional Balance. In convenient chart form, it shows what foods should be included in the diet every day and gives the standard amount for each food. There are also skele ton menus outlined by food classi fications, which enable you to plan balanced menus for every meal by making a choice from each group of required foods. I urge every homemaker to write for this chart and use it daily. Then you won’t make such common mistakes as serving a dried legume as a vegetable at a meal in which meat is used, which tends to concentrate too much pro tein in one meal; or choosing a too-heavy dessert following a main course that is overly rich in carbo hydrates. —*★— 60 Per Cent Carbohydrates Carbohydrates should form at least 60 per cent of the supply of food fuel. Rarely are menus de ficient in carbohydrates, because they are so widely distributed in such common foods as cereals, bread, potatoes, macaroni prod ucts, sweets, and sweet fruits and vegetables, such as oranges, grapes, apples and peas. Fats should supply about 20 per cent of the caloric content of the iet. They are obtained from but ter, margarine, cream, egg yolk, salad dressings, vegetable oils and the fat of meats. A protein food should be provid ed at each meal. Meat, poultry, fish, eggs, cheese, milk and most nuts supply complete protein. Ce reals and legumes furnish incom plete protein which may be sup plemented by the complete pro tein of milk. The Protective Foods It is essential that the diet should contain an abundance of minerals and vitamins which are furnished by the protective foods— milk, eggs, fruits and vegetables. Cellulose or bulk is obtained from fruits, vegetables and whole grain cereals. Water comes from juicy fruits, succulent vegetables, milk and other beverages, as well as the water that is consumed as a beverage. To provide adequate amounts of the seven food essentials at every meal—to avoid the mistake o serving too much of one type of food and too little of another— should be the worthy aim of ev ery homemaker. You will find the task considerably easier if you send for the Homemaker’s Chart. Tack it up in your kitchen or in the room where you plan your menus, and use it to check the nutritional balance of every meal you prepare. If you faithfully follow the food program outlined in the chart, you wild help to assure your family of correct nutrition. This is the most priceless gift you could be stow upon them. For nutrition is the architect that draws the plans of human destiny. In providing the right foods, yon lay a firm foundation for health on which to rear a life of happiness and suc cess. Questions Answered Mrs. F. C. T.—Dried figs con tain from 60 to 70 per cent sugar and 4 to 5 per cent protein. They are a fine energy food. Mrs. A. G.—Prunes are a fine natural laxative food for those in normal health. They furnish vita mins A, B and G. But they must not replace oranges or tomatoes as they do not supply vitamin C. © WNU—C. Houston Goudiss—1938—18 SEASHORE VACATION I $25.00 to $35.00 per week per person, including meals, two to the room. — IDHAL C LI MATH — OCHAN BATHING—FISHING—BOATING | Writ* for foldtr MARINE TERRACE HOTEL N Ocun Front at 27th St. • Miami & — John B. Bkid, Pr*nd*nt UNA and INA Celebrate the Fourth... WHEN THE PARADES OVER YOU'RE ALL INVITED UP TO OUR HOUSE— -FOR STRaWrY AN* CHOCLIT ICE CREAM / / ARE YOU SURE,DEAR? WILL YOUR MOTHER HAVE ICE CREAM ENOUGH FOR ALL OF US ? OH YES- MRS. BURNS ~THEftE§ LOADS-AN* IT DIDN'T COST MUCH 'CAUSE UNA AND I MADE IT OURSELVES WITH JELL-O ICE CREAM POWDER / i'f/u.Kr ~ IT— WHY THIS IS WONDERFUL ICE CREAM-SO SMOOTH/ I DO YOU THINK I COULD MAKE IT IN MY REFRIGERATOR TRAYS ? OF COURSE-YOU JUST FOLLOW THE DIRECTIONS FOR REFRIGERATORS ON THE JELL-O ICE CREAM POWDER PACKAGE AND ONE PACKAGE MAKES TWO TRAY-FULS-A WHOLE QUART AND A HALF / ' YOU JUST OUGHT TO TRY THE VANILLA AND MAPLE AND THE LEMON.TOQ. ARE THEY YUMMY/* FOR HAND FREEZER OR AUTOMATIC REFRIGERATOR A P.OCKJCT O. STRAWBERRV-VANILLA- CHOCOLATS LEMON - MAPLE - UNFLAVORED a7Ve« === Homemaker’s Chert \ /or Checking p-- Nutritional Balance PLANNING a balanced diet ■L will cease to be a puzzle if you send for the Homemaker's Chart for Checking Nutritional Balance, offered free, by C. Houston Goudiss. It 1 ists the foods and the standard amounts that should be included in the daily diet, and includes skeleton menus for breakfast, dinner and lunch or supper, to guide you in selecting the proper foods in each classification. A postcard is sufficent to bring you this valuable aid to good menu planning. lust ask for the Nutrition Chart. Address C. Houston Goudiss, 6 East 39th St, New York City