Historical Newspapers of South Carolina

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•fc-i.-. i t McCORMICK MESSENGER, McCORMICK, S. C, THURSDAY, JANUARY 16, 1941 Glittering Neckwear Will Adapt Basic Dress to All Occasions By CHERIE NICHOLAS V'OUR simple “basic dress”—the * dress that invites glamorous ac cessory touches—will scarcely know itself when it gets all “dolled up” with tiie new and “scrumptious” neckwear that makes glitter its theme. One of the most flattering fashions that was ever developed has de scended in a very deluge of sparkle and gleam and radiant loveliness. Collars and cuffs and bibs and plas trons and countless other delec table items are made resplendent with glittering bead embroidery and jewel-work and other magic touches that lend a festive air. See for yourself what a treat the various neckwear displays about town hold in store for you. The grandest thing about these sparkling eye-catchers is the practical solu tion they offer to this bugaboo of a midseason problem that always bobs up this time oJL the year—that of “keeping up appearance” with a wardrobe of winter leftovers until spring comes along with its quota of “new clothes.” The answer is found in the basic dress glorified with glittery neckwear and acces sory “fixings” which will freshen up and prettify even the most prosaic garb. For a touch of elegance on an aft ernoon dress nothing could be love lier than a beautiful Venise lace plastron gleaming with pearls (to the left above in the illustration). The stems and flowers of the floral- patterned lace are delicately out lined with tiny pearls. A new and exquisite accessory for your simple basic dress! You will find it par ticularly flattering with pearl ear rings and bracelet. Before you tour the neckwear sec tions, note the new vogue for deli cately tinted pink lace. The acces sory items made of it look as if they had been created in fairyland. They are exquisitely lovely, sprinkled over with wee beads that seem to dance all over the lace in a very ecstasy of glitter. • You really should have jet-em broidered neckwear down on your memorandum. A little bengaline collar for a dress with high round neck, using jet b^ads in floral mo tifs in delicate tracery as pictured to the right will give your after noon dress just enough of a festive look to tune to a “don’t dress up” .bid to luncheon or bridge party. You’ll love this bit of delightsome feminine frippery with jet embroid ered on flesh pink, new champagne or white bengaline. It is a vnall item to be sure yet it will give a touch of elegance to any basic dress. Try it and see! And jet is “the rage” you know. Girls of teen-age or more or less, here’s a very special message for you—see it pictured in the inset be low. Your tailored pinafore dress (ever so smart this season) can be changed into a dressy afternoon frock just like that! And it’s a charming lace guimpe that “turns the trick.” .It’s made of fine Alen- con type lace with a double lace edging on the short sleeves and little pointed collar. Venise lace motifs are used for contrasts in the collar and little front inset. Pearl earrings and a three-strand necklace and bracelet are charming accessories to this dressed-up pinafore—makes it an adorable “date” dress! (Released by Western Newspaper Union.) Lace Trims Velvet That quaint and lovely custom of trmunmg with black lace has been revived. Our grandmamas and an cestral aunts used to glory in black lace edging to finish off most every thing, especially their “stand-alone” silks and their velvets. Young girls looked bewitching in full-skirted plaid silks with wasp-waisted bod ices all furbelowed with lace ruf- flings headed with bands of narrow black velvet ribbon. And now mod ern fashion is reviving that quaint custom. To such an extent has the edged-with-black-lace- vogue been revived, that not only formal eve ning gowns but smart daytime black crepe frocks have their necklines, sleeves and pockets edged with nar row lace. A most fascinating adap tation of the lace-trim theme is shown in the black velvet evening gown pictured. You will find touches of black lace ever so flattering and well worth trying out. Multiple Colors A costume with two if not more colors is the rule this season. Skirts, blouses and jackets in different tones are shown together, while a two- color dress will be topped with a contrasting coat. IMPROVED UNIFORM INTERNATIONAL UNDAYI chool Lesson By HAROLD L. LUNDQUIST, D. D. Dean of The Moody Bible Institute of Chicago. (Released by Western Newspaper Union.) # Lesson for January 19 Air Travelers Go In Flying Colors Air-minded to the finger tips is the forecast by leading designers for the chic American of 1941. She’ll wear flagship red on her finger tips, a shade that keeps pilots “on the beam” in any weather, or she will flaunt the new skyhigh which is a high-styled pink with enlivening vio let undertones. These colors will also be translat ed in fabrics and accessories, for as all fashion-wise women know pres ent vogue calls for accessories and finger tips to “match up” in color. And here’s something that’s “news,” the chic American air-trav eler who takes along a formal costume for party wear in cities she visits is including a most intriguing and decidedly original item, namely, evening slippers, made of a new transparent plastic that shows off highly colored toe tips. Tucked away for the nights she “lands” is a collapsible flagship red hat having a mesh-scarf crown that can be worn separately or with a high-flung brim that is detachable and reliable so that it won’t take up much space in packing. Basqued Bodices- Continue Popular Because of their almost univer sal becomingness basque bodices, pointed in front and usually longer than waist length, remain a favor ite season-after-season style. For daytime or evening they top skirts that are flounced or gathered, or at least carry a suggestion of fullness. For evening, the peasant effect is frequently emphasized. For exam ple, a dress of pale pink mousseline, shown by a West coast designer, has a pink and silver corselet laced about the waist. The corselet is curved into a point at the front to match the outline of the basque bod ice top. For street wear, this basque style is usually shown in materials that drape well, such as velvet, cordu roy, or wool challis. Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. THE SLIGHTED INVITATION LESSON TEXT—Luke 14:15-24. . GOLDEN TEXT—Come; for all things are now ready.—Luke 14:17. Actions speak louder than words. What a man says is important, but it is his life which determines wheth er we accept his words as true. In spiritual things men have too often professed to follow Christ but failed to do His will. It is the business of the church to press home the necessity of an acceptance of Christ as Saviour which also makes Him the Lord of our life. I. Pious Words (v. 15). We do not know whether the man who said, “Blessed is he that eateth bread in the kingdom of God,” was expressing the sincere longing of his heart or merely making a bit of pious conversation. Jesus had just been dealing with some rather dis concerting matters (w. 1-14). On such occasions there is usually someone on hand to spoil the effec tiveness of the admonition by utter ing some religious platitude which will direct conversation into more comfortable channels. Even though the man was sincere, he had evidently not made any prep arations to be present at that great feast. This appears from the story Jesus related in response to his words. • II. Poor Excnses,(w. 16-20). It is not enough that we know that God has prepared a place of blessedness, nor does it suffice to speak approvingly of God’s invita tion to come; we must accept. God graciously bids all men to come; but all too many, while willing to admit the desirability of coming and ad miring it as the ideal thing to do, begin to make excuses. Observe that the men gave ex cuses, not reasons. There is a great difference. Note also that the ex- . cuses were poor ones. One had a new possession—a field—which he “must go out and see.” The second had a business matter to care for— trying out oxen he had bought. The third had a personal affection he wanted to foster—a new wife whom he could not leave. The fact is that none of them wanted to come, and these were but excuses. What man buys a field without seeing it, or oxen without trying them? And we agree with Dr. Morgan that the one who had married a wife “was the most fool ish of all. Why didn’t he take her with him? Just excuses.” Reader, what excuse is keeping you from accepting God’s invitation? III. Urgent Invitations (w. 21-24). Those who reject God’s invitation hurt only themselves, for He will find guests to fill the banquet hall at the marriage supper of the Lamb. Let us not fail to observe that it is the duty of the Lord’s servant (and that means every born-agam Christian) to be diligently about the business of urging men to respond to God’s call. Let us beware that we do not miss that fcoint by utter ing some pious platitudes about soul winning, and then failing to do any thing to reach others. It is the first business of every Christian who reads these lines to be engaged in personal soul-winning. If you want to do it and do not know how to start, I shall be glad to send you free, a copy of “Lessons in Soul- Winning,” by Dr. Will H. Houghton. The important matter is that we get busy giving out these urgent invita tions. It is the first business of the un converted to accept that invitation. Dare you refuse? In one of his last meetings in Kansas City, Dwight L. Moody graphically portrayed the in vitation referred to in our lesson. In closing his message he pointed to the wall of the auditorium and seemed to be writing out a reply to the invitation. He first wrote a note declining, the final words being, “I pray thee have me excused.” * He said, “Would you sign that, young man? Would you, mother? Would you come up to the reporter’s table, take a pen and put your name down to such an excuse? I doubt if there is one here who would sign it. It is a loving God inviting you to a feast and God is not to be mocked. Go play with the forked lightning, go trifle with pestilence and disease, but trifle not with God.” Must Have His Spirit A young Italian boy knocked one day at the door of an artist’s studio in Rome, and when it was opened exclaimed: “Please, madam, will you give me the master’s brush?” The painter was dead, and the boy, inflamed with a longing to be an artist, wished for the great master’s brush. The lady placed the brush in the boy’s hands, saying: “This is his brush; try it, my boy.” With a flush of earnestness on his face he tried, but found he could paint no better than with his own. The lady then said to him: “You cannot paint like the great master unless you have his spirit.” So it is with us in the Church today; if Christians have not the Master’s spirit they cannot successfully carry on the Master’s work.—F. M. Townley. Household Neuis I A COLD-WEATHER HOSPITALITY (See Recipes Below) / What if the radio weatherman does predict a drop to 10 degrees below zero! That HflL~T.fi I PD is no reason to put all hospitality in cold storage, too. Not if our grandmothers could have get- togethers- even when they had to drive the horses through the snow and stay the whole day! And so, no matter how blustery the weather, clubs will still have their afternoon meetings, there will be cheerful teas in church parlors, and' friends will drop in informaUy to spend the evening. If it is warm inside and there is fragrant, invit ing food in the offing, the sharpness of the wind won’t matter. You will want to have a few new recipes at your fingers’ ends to make such cold weather hospitality easy. If you are feeding the club, using the bridge table method, you might serve beef creole in individu al rice rings, a plate of celery hearts, carrot sticks and stuffed ol ives, together with hot rolls of your own making. Let the dessert course be coffee and an eggnog pie—a creamy yellow chiffon pie with a thin coverlet of whipped cream and a dusting of nutmeg over the top. If you’re planning a tea, remem ber that hot Russian tea is super fine with cinnamon doughnuts, split and toasted. For informal evening affairs at your own fireside, hot cof fee cake with currant jelly and cof fee will be enough to serve. If you have a wooden cheese board or a handsome plate, show it off with a collection of cheese and crackers and a bowl of assorted fruit like that shown in the picture above. Russian Tea. (Makes 14 servings) 1 cup sugar 1 cup water 1 3-inch stick cinnamon % cup orange juice (3 oranges) 6 tablespoons lemon juice (2 lemons) 1 12-ounce can pineapple juice (1% cups) 1% quarts water 1 cup strong tea infusion 1 lemon (for garnishing) Boil 1 cup of the water, with sug ar and stick cinnamon for 5 min utes. Add juice of oranges, lemons, and pineapple juice. Boil orange and lemon rinds in % quart of the water for 3 min utes. Strain and combine with the fruit juice mix ture. Add the re maining 1 quart of water. Set aside. Just before serving, heat the fruit juice mix ture and combine with the tea in fusion. To make the infusion, pour one cup of rapidly boiling water over 4 level teaspoons of tea. Let steep 3 minutes, then stir briefly and strain. Serve the tea hot in tall glasses or cups (% cup to a serving) and garnish each with a slice of lemon. Eggnog Pie. 1 tablespoon unflavored gelatin Vt cup cold water 4 eggs 1 cup sugar Vz teaspoon salt Vz cup milk % teaspoon nutmeg 1 teaspoon vanilla Vz cup whipping cream Let gelatin soak in cold water for 6 minutes. Beat egg yolks until light; stir in % cup of sugar and salt. Gradually add milk and cook over boiling water until it is the consistency of custard, about 5 min utes. Stir constantly during cook ing. Add softened gelatin to custard mixture, stirring until it is com pletely dissolved, then add nutmeg and vanilla. Chill the filling until it is partially congealed. Beat egg whites until frothy. Add Vz cup of sugar gradually, beating until the meringue stands in stiff peaks and will not flow when the bowl is par tially inverted. Fold meringue into partially congealed custerd mixture, pour into a baked 9-inch pie shell *nd chill in the refrigerator for 2 hours or longer. When ready to serve, spread a thin layer of whipped cream over the top and sprinkle with additional nutmeg. Streusel Coffee Cake. (1 9-inch cake) 1% cups general purpose flour 3 teaspoons baking powder Vi teaspoon salt % cup sugar Vi cup shortening 1 egg r Vz cup milk 1 teaspoon vanilla , Sift flour once before measuring. Then sift flour, baking powder, salt and sugar together. Cut in shorten ing with two knives or a pastry blender (or rub it in with the fin gers) until the mixture is like coarse commeal. Blend in well-beaten egg mixed with milk. Then stir in va nilla and beat just enough to mix well. Pour the batter into a well- greased 9-inch layer cake pan. Sprinkle with streusel topping. Bake 25 to 30 minutes in a moderate oven (375 degrees). Streusel Topping. % cup brown sugar (firmly packed) 2 tablespoons flour 2 teaspoons cinnamon Vz cup chopped nuts 2 tablespoons butter (melted) Mix flour, sugar and cinnamon to gether. Blend in melted butter and stir in chopped nuts. Pecan Confections. (Makes 2 dozen 2-inch cookies) 1 egg white 1 cup brown sugar (firmly packed) 1 tablespoon flour 1 cup chopped pecans Beat the egg white until it will stand in stiff peaks, then gradually beat in with a ro tary beater the brown sugar. Stir in flour, salt and chopped pecans. Drop the mixture from the tip of a spoon onto greased cooky sheets, spacing the cookies at least 2 inches- apart. Bake in a very slow oven (275 degrees) for 25 minutes. Cool somewhat, then remove from the tin onto a cake cooler covered with waxed paper. Cheese Board. 1 3-ounce package cream cheese 1 4-ounce package Liederkranz cheese 1 8-ounce package Swiss cheese 4 1%-ounce wedges of Camembert cheese 12 radishes Crackers Arrange as desired on a large plate or wooden cheese tray. Rice Rings. 3 cups cooked rice (hot) Vi teaspoon salt 1 tablespoon butter 2 egg yolks 3 tablespoons cream Add salt and melted butter to cooked rice. Beat egg yolks with cream and stir into rice mixture. Grease 6 individual ring molds and pack rice in firmly. Place in pan of hot water for 8 to 10 minutes. Remove from molds and fill centers with beef creole. BREAKFAST ON SUNDAY MORNING If Sunday morning is the oc casion for a leisurely family get together, why not make it the high spot of the week with a fresh-from-the oven plate of hot muffins? You’ll find recipes for delicious fruit muffins, spicy ten der cinnamon rolls in Miss Howe’s Cook Book “Better Bak ing.” There are dozens of other recipes for quick and not-so-quick cakes and cookies in this booklet, all of them tested and approved for their goodness. To get a copy for your recipe shelf, send 10 cents in coin to “Better Baking” care of Eleanor Howe, .919 North Michigan Ave nue, Chicago, Illinois. Making a Frame For Rug Hooking By RUTH WYETH SPEARS * I 'WO of the nicest hook rugs I have were made without a frame. Many rug makers like to work this way so that they may! turn the work as they do different parts of the design. Then, too,< whenever rug hookers meet there' is sure to be an exchange of treas-j ured bits of colored fabrics. Ini no time at all a rug making groupj is meeting and it is difficult toj carry a frame when one goes visit-j FOLD ^- STRIPS OF CANVAS AND TACK TO ALL FOUR SIDES OF FRAME ^ \ SEW RUG TO ‘ ” CLAMP CORNERS I REST FRAME ON EDGE OF TABLE OR THE BACK OF A CHAIR ing. It is often difficult to findj space to put a frame away in a: small house or apartment, too. * You can see by this that I rather: favor wording without a frame| though I know perfectly well that! it is more efficient to work with) one. Almost all professionals have; frames that rest on a permanent- base. I have sketched here the type of frame that most amateurs use. You can buy the comer clamps at the hardware store and put the frame together quickly. It may be the size of your rug or smaller. If it is smaUer, just part of the rug is stretched on the frame at one time. SEWING Book 5 tells you exactly how to prepare the burlap for a hooked rug llkol the one In this sketch and gives muchi other valuable information on rug hook-j ing. There is still another hooked rug de sign in Book 6; also a braided and a cro cheted rug. Send order to: MRS. RUTH WYETH SPEARS Drawer 10 Bedford Hills New York Enclose 20c for Books 5 and 6. Name Address How To Relieve Bronchitis Creomulsion relieves promptly be cause it goes right to the seat of the trouble to help loosen and expel germ laden phlegm, and aid nature to soothe and heal raw, tender, in flamed bronchial mucous mem branes. Tell your druggist to sell yon a bottle of Creomulsion with the un derstanding you must like the way ft quickly allays the cough or iron are to have your money back. CREOMULSION for Coughs, Chest Colds, Bronchitis Indispensable Supports Of all the dispositions and habits* which lead to political prosperity^ religion and morality are indis-' pensable supports.—Washington. if : FAIN tC-2223 HASYOU DOSING & HOPING JL (Released by Western Newspaper Union.) 60'&*I.AT DRUGGIST v - l Expensive Schooling Experience is the best of schoolJ masters, only the school-fees are’ heavy.—Carlyle. ^ COLDS quickty -M-de LIQUID TABLETS SALVE NOSE DROPS COUCH DROPS Well Framed Thoughts and pictures please, most well framed. GRAY HAIRS Do you like them? If not, get a bottle of Lea’s Hair Preparation, it is guaranteed to make your gray hairs a color so close to the natural color; the color they were before turning gray, or the color of your hair that has not turned gray that you or your friends can’t tell the difference or your money refunded. It doesn’t make any dif ference what color your hair Is and it is so simple to use—Just massage a few drops upon the scalp for a few days per direc tions like thousands are doing. Your druggist has Lea’s Hair Prepara tion, or can secure a bottle for you, or a regular dollar bottle of Lea’s Hair Prep aration will be sent you, postage paid by us. upon receipt of one dollar cash, P. O. money order or stamps. (Sent COD 12o extra). LEA’S TONIC CO., INC. Box 2055 - - Tampa, Fla. VICILANCC COMMITTEE ADVERTISING is a great vigi lance committee, established and maintained in your inter est, to see that the men who aspire to sell to you will always be worthy of your trade.