The sun. [volume] (Newberry, S.C.) 1937-1972, January 30, 1942, Image 7
THE SUN, NEWBERRY, S. C., THURSDAY, JANUARY 29, 1942
Current Fashions Stress New
Use of Daring Color Contrast
By CHERIE NICHOLAS
A T FIRST this matter of using
two or three colors together in
daring contrast was regarded as an
adventure that would give a new
slant to fashion. It was a deliberate
departure from traditional color
technique that might reasonably be
expected to prove a mere passing
fad. However, this courage on the
part of designers to start something
new has not only added zest to fash
ion, but has developed a movement
that is being carried over from one
season to another with increasing
enthusiasm.
This spring the fashion program
fairly vibrates with breathtaking
color contrasts that defy staid and
sedate ideas as to which color goes
with which.
In every phase of fashion, from
bathing suits to sweaters and from
simple gaytime dresses to dress-
up afternoon frocks and pretentious
"formals,” designers are coura
geously handling color in new ways
with an artistry that is winning tre
mendous applause.
To demonstrate the brilliant and
audacious spirit style creators ex
press in their use of color, note the
daytime dress shown to the left in
the group illustrated above. The
dress in this instance is of narrow
wale corduroy with sleeves and col
lar of bright red wool jersey. A
patch pocket has a striking heraldic
design embroidered in multi-colored
yams.
By the way, this idea of contrast
ing sleeves might serve as an in
spiration in stretching a limited
budget to meet the exigencies aris
ing in present war times when econ
omy is a virtue every woman is
urged to practice. For example,
there’s that dress hanging in your
closet, “perfectly good,” yet seem
ing to have outlived its usefulness.
The sleeves show wear at the el
bows. Why not rejuvenate this poor
outcast with a new pair of sleeves
in a bright, contrasting color? To
complete the costume, add a belt,
and, perhaps, pockets in the same
bright color. You might even go so
far as to do the contrast sleeves in
a tri-color scheme, cerise for the
top, gold for the center and purple
for the lower arm portion, repeating
the colors in pockets and neckline
details.
Smartly typical of the new vogue
for contrast is the dress shown to
the right in the picture above. It
has a definitely “peasant” feeling in
its use of vivid colors and its trim
ming in a flower of self fabric.
There’s something about the mid
dy-blouse fashion done in red, white
and blue that makes an irresistable
combination. The pattern for the
two-piece outfit, centered in the
group above, with its easy-to-follow
instructions, is especially interesting
if you sew the modern way. If you
aspire to be your own seamstress,
your local sewing center will in
struct you, at little or no expense,
in the making of such expert dress
maker details as buttonholes. Crisp
white rayon fabric is used for the
middy blouse and cadet blue for the
skirt. Bands of Vermillion red ac
cent the collar, cuffs and pockets
and can be made in “jig time” with
an edge stitcher sewing machine at
tachment.
And don’t forget about the newest
bathing suits. They have sprightly
little skirts of ruffles, each in a dif
ferent color. A bandanna for the
head repeats the color scheme.
(Released by Western Newspaper Union.)
Flour Sack Dress
Imagine! A dress as attractive as
this actually made out of ordinary
cotton flour sacks! You’ll need three
large cotton bags for this charming
frock. It is no trick at all to dye
them a deep red and for trimming
use beige colored yarn (dyed with
coffee liquid). Add real pine cones
for buttons and you have a dress
for the farmerette that any city
cousin would look upon with under
standable envy.
Slim Skirts Have
Soft Draped Lines
There’s excitement coming in the
way of skirt silhouettes. To say
that they are versatile is to put it
mildly. In the fashion picture there
will not only be pleated skirts but
there is an important trend toward
pencil-slim draped effects.
Very smart, too, are the new
wrapover effects, many of which tie
on without any other fastening. The
surprise is the skirts that are
flounced in a new way. These will
be repeated again and again in wash
dresses. Also in long evening taf
fetas.
Ballerina skirts are making front
page news, and the young set is
wearing them like the dirndl.
Color Goes to Work—
In New Defense Uniforms
Color is being advocated through
out the fashion field. Those who
are studying conditions say that for
defense work, particularly, bright
color is essential to morale. The
gabardines, denims and other cot
tons used for uniforms, field work
and various defense activities will
not only be thoroughly practical and
functional, but they will spread a
good measure of cheer.
Spring Hats
Flattering hats, many of them
flower trimmed, will be worn from
now on into the spring. The flower-
trimmed calot is a favorite. The
little sailor, of straw or felt, will
also be shown. Many fabrics will
feature back drapes over the hair.
Child’s Slacks
Very practical and cunning for
little tots are pinafore slacks with
matching bonnets that are made
with a view to stressing the “pretty”
look. Chambray and seersucker art
favored fabrics for these suits.
Luscious to Look At and Eat, Too . . . Orange Sponge Cake
(See Recipes Below) t
Snacks, II
“What shall I serve to guests who
drop in for an evening of bridge
or for a chat?”
This is a ques
tion I’ve heard
many hostesses
ask, especially
often during cold
er weather when
visiting time real
ly comes into favor again. The an
swer is simple, for a delectable cake
with steaming coffee or hot drink
turns the trick.
Your guests will have finished
their supper only a short time be
fore, and since snacks do not come
late in the evening, it is best to
serve something not too heavy.
Light cakes, preferably those with
a touch of piquancy and tartness,
fill the bill perfectly. These cakes
may be baked in one of your not-
so-busy moments to have on hand
for just such an occasion.
Hot drinks are favorites in the
chilling weather. If you like coffee,
be sure to have quantities of the
steaming beverage on hand. If
you’re on the lookout for new ideas,
there are the hot fruit juice combi
nations which hit the spot. Either
type of drink goes well with these
dessert-like cakes.
Here’s the first cake on our list,
it’s like spun gold in color with just
the right tartness. You’ll find that
the navel oranges which peel and
separate easily into sections will be
per^ct for decorating the cake as
pictured above:
*Orange Sponge Cake.
1 egg yolks
IVi cups sugar
% cup orange juice
% cup water
2 cups sifted flour
2 teaspoons baking powder
% teaspoon salt
1 tablespoon grated orange peel
5 egg whites
Beat egg yolks, sugar and orange
juice until light. Add water and
beat 2 minutes. Add flour sifted
with baking powder and salt. Beat 1
minute or until thoroughly blended
into egg mixture, fold in grated or
ange peel and egg whites beaten
stiff but not dry. Bake in 9-inch
ungreased tube pan in a moderate
(350-degree) oven 70 minutes. In
vert pan until cake is cold. Re
move. Cut in three cross-wise layers.
Gold Topping.
V* cup cold water
1 tablespoon gelatin
4 egg yolks
% cup sugar
1 cup orange juice
1 teaspoon grated orange peel
4 egg whites
Vi cup sugar
Orange sections
Soften gelatin in water. Cook egg
yolks, sugar and orange juice in
top of double boiler until thick. Add
gelatin and stir until dissolved. Add
grated peel and cool mixture. Beat
egg whites stiff, adding % cup sugar
and fold into cooked orange mix
ture. Spread between layers and on
Lynn Says:
Hot mulled fruit juices lend
tang to winter evening snacks.
You can have hot mulled cider by
heating the cider and adding 1
teaspoon whole cloves and 1 stick
of cinnamon (tied in a bag) while
the cider is heating.
Here’s another mulled fruit
juice served piping hot: Tie in a
bag, 12 whole cloves, 1 3-inch
stick of cinnamon, and 1 whole
nutmeg. Empty a large can of
apple juice and a 12-ounce can
of cherry juice in the saucepan
and add spices. Heat, remove
spices and serve. This recipe
takes care of eight people
Hot spiced lemon tea has lots
of pick-up. Make it by pouring 5
cups boiling water over 6 tea
spoons of black tea. Seep 5 min
utes, then strain Dissolve V* cup
sugar in % cup boiling water
Combine 6 tablespoons lemon
juice, 1 teaspoon grated lemon
peel, % teaspoon ground cinna
mon and % teaspoon ground
cloves, and add to hot tea. Serve
at once, garnished with lemon
slices. Serves 6.
Evening Snack Ideas
•Orange Sponge Cake
Coffee Mints
•Gingerbread With Whipped
‘ Cream
Hot Spiced Tea Salted Nuts
•Orange Pumpkin Pie
Hot Mulled Cider
Chocolate-Covered Nuts
•Lemon Cake-Pie
•Mulled Fruit Juice
Mixed Hard Candy
•Recipe Given.
I
top of cake. Chill in refrigerator.
Decorate with fresh orange sec
tions just before serving.
Gleaned from an excellent chef,
this Lemon Cake-Pie is a good com-
bination of a
cream pie and
cake. Because of
the delicate lem
on flavor it will
prove interesting
to serve for those
evenings when
friends just drop in for a bit. Made
just according to directions, it’s
guaranteed to bring plenty of en
cores!
•Lemon Cake-Pie.
1 cup sugar
1 tablespoon butter
2 tablespoons flour
2 eggs
1 cup milk
1 lemon
Blend the sugar and butter, add
beaten egg yolks, milk, flour and the
juice and rind of the lemon. Fold
in the stiffly beaten egg whites and
pour into an unbaked pie-crust. Bake
in a slow (325-degree) oven 35 to 40
minutes. The top will be like a
sponge cake and underneath there’s'
a soft, firm custard.
Pumpkin pie will never wear out
its welcome if you serve it this way.
It has extra zest because of the ad
dition of orange juice:
•Pumpkin Pie.
3 eggs, slightly beaten
1 cup sugar
1 teaspoon salt
Vi teaspoon cinnamon
% teaspoon nutmeg
Vi teaspoon ginger
Vk teaspoon cloves
2 cups cooked canned pumpkin
1 cup cream, rich milk or un
diluted evaporated milk
1 cup orange juice
Mix sugar, spices, salt. Add slight
ly beaten eggs, pumpkin, cream or
milk, and orange juice. Pour into
an unbaked 10-inch pie shell. Bake
at (450 degree) for 10 minutes, and
then in a moderate (350-degree)
oven for about 50 minutes or until
knife comes out clean when inserted
in filling. Serve with whipped cream
garnished with grated orange peel.
Gingerbread is a favorite for
after-dinner bridge type of entertain
ing. Gingerbread
made with boil
ing water gives
the cake a special
kind of feathery
texture which is
certain to charm.
Most of the time
you like to serve
gingerbread with
whipped cream, but you can vary
this if you add crushed peppermints
to the cream before serving.
•Old-Fashioned Gingerbread.
% cup boiling water
% cup shortening
Vz cup brown sugar
% cup molasses
1 beaten egg
1% cups flour
V< teaspoon salt
% teaspoon baking powder
Vi teaspoon soda
Vi teaspoon ginger
Vi teaspoon allspice
Vz teaspoon cinnamon
Pour water over the shortening
and add sugar, molasses and egg.
Add sifted dry ingredients and beat
until smooth. Bake in a waxed-
paper lined square pan in a mod
erate (350-degree) oven for 35 min
utes Cool before turning out from
pan For variation, 1 package of
semi-sweet chocolate pieces may be
added with the dry ingredients if a
chocolate-flecked cake is desired.
(Released by Western Newspaper Union.)
b
“ANGEL PUSS! Sugah Pie!
Where are you all? Com
halp youh Por Ole Mammy wit
dese hot things.” And since this
happy-go-lucky trio have handy
loops for convenient hanging, they
are bound to be ever ready to help
protect hands from the heat.
• • •
They have such roguish eyes, especially
Angel Puss and Sugah Pie, you'll wish
Words Are Signs
We should have a great many
fewer disputes in the world if
words were taken for what they
are, the signs of our ideas only,
and not for things themselves.
TO HAKE
to send a few sets visiting, so your friends
can enjoy them too. The hot iron trans
fer for the set is Z9381, 15 cents. Send
your order to:
AUNT MARTHA
Box 166-W Kansas City, Mo.
Enclose 15 cents for each pattern
desired. Pattern No
Name
Address
Few More Years Would
Have Toughened Uncle
The oldest inhabitant had cele
brated his hundredth birthday and
the reporter of a local paper
called on him for an inteiview.
“To what do you attribute your
longevity?” the reporter inquired.
The centenarian paused a mo
ment and then, holding up his
hand and ticking off the items
on his fingers, began: “I never
drank alcoholic liquors, or over
ate, and I always rise at six in
the morning.”
“But,” protested the reporter, “I
had an uncle who acted in that
way, yet he only lived to be eighty.
How do you account for that?”
“He didn’t keep it up long
’enough,” was the calm reply.
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DON'T LET
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Revenge of the Weak
Revenge is always the weak
pleasure of a little and narrow
mind.—Juvenal.
k
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