Historical Newspapers of South Carolina

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THE NEWBERRY SUN. NEWBERRY. S. C. Woman's World Smart Woman Plans Blouses To Wear with Her Fall Suits (J3y. £rtta e y ~\7OU CAN feel it in the air al- * ready, can’t you? Feel what? Why, that sharpness and briskness that indicate fall and winter are not too far distant in the future. Per sonally 1 like to call it “suit weath er” and suits mean many blouses. Every smart woman has at least one suit these days that she can wear for shopping, for business, or just for going out. A suit can be dressy or tailored, and just what impression it’s going to give de pends largely on the blouse. Before starting wardrobe plans, check over the blouses you now have and consider wearable. Some of the castoffs might be made usable with new and perky cuffs or a smart neckline. Then you can fill in those spots that blouses you now have do not fill. Be sure to have a tailored blouse, a dressy one, and one sort of “in-between.” You’ll find a wealth of new mate rials in the shopr, provided you go early. Then, too, there’s another source which possibly hasn’t even occurred to you—the attic or stor age c]~°et. Make Blcuse Collar Fit Material, Suit Much has been said of the im portance of selecting material to fit your pattern, but this no longer of fers much of a problem. Your pat tern is a good guide to the mate rial to be used. If you do a lot of sewing your fingers and eyes can quickly decide the suitability of the fabric to the pattern. An important consideration, how ever, is the selection of the collar. If the suit has its own collar, then you should have a blouse with a high neckline with no collar. Or, you may have a collar that is smaller but of the same type so as to match the suit. A collarless suit is just as much of a problem ... for whatever If you have an out-dated graduation dress. . . . the blouse collar, it must not clash with the suit’s lack of a col lar. You might choose a high- draped neckline blouse. Another idea is to have a very high neck line with a dainty ruffle, or the classic pointed collar made in two parts such as is seen on many of the tailored women’s blouses. The small double collar, usually round, is made by cutting the pat tern out twice. Sew around the outer edges of the material, attach ing the two pieces together, then clip so the collar can be turned easily. Be sure the seam thus created is pressed flat before turn ing the collar so there will be no bulging. This is attached to the blouse by means of a very narrow neckband. Small Stiches Make Neat-Looking Blouse Collars shaped like the neckline usually lie fairly flat. Use the pat tern for shaping and attaching them. Ruffled collars should be gathered very carefully. Use a small stitch so they will gather daintily and ap ply them with a band, using small stitches so the collar is as neat as possible. Collars may be joined to the blouse with a bias strip of the same material as the blouse; or, they Make a dressy blouse from it. may be joined with a neckband. In some cases, the collar needs neither of these, the part of the collar which is joined directly to the neck line being made somewhat longer. This is then folded under and finr Hip Shirring This intriguing version of a fall suit by Brownie has a double- breasted jacket softly shirred at the hips. The sleeves widen at the turned-back cuff. The material is red wool, trimmed with gold but tons. ished in place with neat, small stitches. Most people learn the ins and outs of sewing very easily, but sleeve and armhole fitting may remain a mystery to them. I’ve compiled some tips I consider essential for making sleeves fit properly. There’s real help in them for your particu lar problem: 1. Lay the sleeve on the fabric carefully. If the sleeve shifts off the grain even a little, the finished sleeve will always twist and be un comfortable. 2. Pre-fit the sleeve pattern be fore cutting to make sure it is the correct size for your arms. Cut carefully after you have made the necessary adjustment. 3. Never skimp on cutting the armhole, and make sure fabric is pinned securely to the pattern so there will be no slipping. 4. Fit the sleeve at the shoulder first and make sure the sleeve hangs straight down. 5. Check sleeve darts before sew ing to make sure they are in the place where your elbow goes through its actions. Baste darts in first, fit them to your arm, and then make the final permanent stitches. 6. Make the sleeves fit the curved shape of the armhole. Never snip off a piece or try to cut off a piece if the sleeve looks crooked. 7. If you use padding, place the pads in the shoulders before fitting the sleeves. 8. Never have a blouse fit too tight under the arms as this will limit arm activity. Baste first, wave the arms around and make sure that the sleeves and armhole are just right for you before the permanent stitches are made. Working with Fur Many of us have bits of fur around the house that we like to use for trimming. This is easy to do if you follow directions. Lay the fur on the pattern, if it is for collar, cuffs, etc., and cut as directed. If the pieces of fur are not large enough, piece them together so as not to show, before attempting to cut. Fur collars and cuffs need a lining which may be made of wool or felt, but some lamb’s wool or other soft substance is placed next to the fur and cov ered with the lining to make the fur stand up more softly. The edge of the pelt may also be taped . so that it does not tear when it is used for trim ming. Sew carefully with small stitches. Fashion Forecast The accent for fall will be sim plicity. You’ll be seeing simply handled furs, unadorned bonnets, with plain but very elegant jew elry. Jerseys and felts will be very popular in the hats, but they are different from other years. The dif ference is that they are draped so very carefully by clever designers they are really molded to the head. The silhouette in general is small Some more colors to add to your fall collection of clothes have pretty descriptive terms such as mauve pink, forest green, pearl gray, but also brilliant red and blue, and the old standbys, black, brown and white. Many of the berets and brimmed hats you’ll see are made to be worn perched quite a way back on the head. You’ll see a number of hats *ew*wwwww IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST. D, D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for September 15 ★ ★ /> ★ ■ * HOVSWHOtP memos WMW Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. JESUS AND COVETOUSNESS LESSON TEXT—Exodus 20:17; Proverbs 11:23. 24; Luke 12:13-21. MEMORY SELECTION—He tnat trusteth In his riches shall fall; but the righteous shall flourish as a branch.—Proverbs 11:28 The Ten Commandments, the study of which we conclude today (the remaining lessons of the quar ter deal with other laws), have been revealed to us as being character ized by their brevity, their compre hensive touch with all of life, and i fidelity to the right. But they are also unique and different from all other laws in that they reach into the inner recesses of a man’s heart, a realm where only God can judge and act. This last commandment (against covetousness) emphasizes that point, for it does not expressly require or forbid any act, but “deals with the motive of man’s action. Man can judge another man’s acts, but he cannot judge his motives, desires or thoughts. God must do that. But man can, by the grace of God, control his motives; and hence we have this commandment and its interpretation. I. Covetousness — What It Is (Exod. 20:17). To^ covet does not mean just to desire, but to have an unrestrained desire for that which we ought not to have or which by right belongs to another. It shows itself in our day in a more general way — an inordinate desire for possessions in general. There too man loses himself. It may be a surprise to many to learn that coveting, or desiring what be longs to another, is a sin. It has be come one of the “respectable sins” accepted in the best circles and practiced by many church people. As a matter of fact, this sin under lies all the other sins against which the commandments speak. He who has a love for money and an evil desire to have his neighbor’s pos sessions will hate, lie, steal, cheat, kill. In fact, as Dr. G. Campbell Morgan says, “The whole realm of human interrelations is disorgan ized and broken up by the dishonor ing of the tenth commandment.” II. Covetousness — What It Does (Prov. 11:23, 24; Luke 12:13-21). 1. It Makes a Man Stingy (Prov. 11:23, 24). The righteous man seeks that which is good and he knows nothing of the close-fisted stinginess which withholds from God and man. Sometimes to economize is to lose, and to be liberal is to gain— especially in the things of God. God gives liberally (James 1:5), and the man who knows God scat ters not only his money, but his riches of mind and service for God’s glory. In sad contrast is the man who keeps his possessions for himself and reaps only the barrenness of soul and leanness of life. 2. It Makes a Man Envious (Luke 12:13-15). Noting the ability of Jesus in dealing with others, this man thought to divert the Lord from his real ministry to the souls of men to the settling of social problems— all because he was greedy. Some church leaders think that is our business how — to preach and promote a social gospel. They had better reread verse 14. 3. It Makes a Man Selfish (Luke 12:16, 17). The one who was known to his friends as the “rich man” (v. 16) was known to God as a “fool” (v. 20), because having more than he could use he hoarded it for himself. One wonders what he had to say for himself when that very night he was called into the pres ence of God to give an account of ^his stewardship (v. 20). If you are similarly situated and have the same attitude, what will you say in that day? 4. It Makes a Man Proud (Luke 12:18). All around him were the hungry. He needed no barns, for there were the empty hands of the needy; but money had made him hard and proud. He would build bigger barns, perhaps the biggest in that community. People would mar vel at his prosperity and he would live long to enjoy if. But it did not work out that way, for, alas, it is true of covet ousness that— 5. It Makes a Man Foolish (Luke 12:19-21). The man who reckons without God is sure to come to grief. Leaving him out of one’s thinking and planning invites dis aster. God called, and he who had thought to go on for years in self ish pleasure, found that he must go and leave it all. Worse yet, he had to face the judgment of God upon his eternal soul. Do not fail to note that there is a way to lay up treasures in heaven —by a “close walk with Christ, com ing to appreciate and cultivate the joys of the spirit,” and so using one’s possessions that they count for the glory of God. Even gold can be so invested for God as to send it on to eternity. What an oppor tunity’ Add Finishing Touches to Canning Now! (See Recipes Below) Late Canning LYNN CHAMBER’S MENUS Well, the summer’s about over, peeping through the leaves in the orchard, and the last of the sea son’s vegetables pushing up through the earth. I am assuming you have most of your canning done, but there are some things that cannot be canned until late. That time will soon arrive, so be prepared! Sometimes it is the things canned last that are the sweetest and best turned out. That may be because we’re in practice, but perhaps, too, it’s because things like pears and grapes are in season, and the fam ily likes end-of-the garden pickles best of all. Look over what you’ve canned during the summer before winding up with a final session of canning and try to balance the canning cup board and fill in spaces with the foods you need. Our recipes today are of a variety to help you do just that. with late fruits Pear Butter. Wash pears, but do not peel. Slice and add a small amount of water to start cooking. Cook until soft, then press through a colander. To each cup of pulp, add Vz cup sugar, and a few spices, if desired. Cook to a paste, stirring frequently to prevent burning. Pour into sterile jars and seal at once. You know fruit butters will spread a lot of slices of bread this winter and put a damper on that rifling of the cookie jar. Here’s how it’s done with apples: Spiced Apple Butter. 4 gallons prepared apples 1 gallon sweet cider 4 pints sugar 1 teaspoon allspice 1 teaspoon cinnamon Pare, core and slice apples. Boil cider until reduced by one-half. Add apples to cider while boiling and cook slowly until the fruit is soft. Press through a sieve and then re turn to fire and continue cooking, stirring frequently to prevent burn ing. When the fruit begins to thick en, add sugar and spices. Cook un til smooth and thick. Pour into sterile jars and seal while hot. End-of-the-Garden Pickles. 1 cup sliced cucumbers 1 cup chopped sweet peppers 1 cup chopped cabbage 1 cup sliced onions 1 cup chopped green tomatoes 1 cup chopped carrots 1 cup green beans, cut into 1-inch pieces 2 tablespoons mustard seed 1 tablespoon celery seed 1 cup chopped celery 2 cups vinegar 2 cups sugar 2 tablespoons turmeric LYNN SAYS: Making Good Jelly: To extract the juice from fruits and berries so that it is clear, use several thicknesses of cheesecloth or some flannel. A wire mesh strainer may be used to hold the cloth. The bag should never be squeezed or the jelly will be cloudy. The best jellies are made in small batches so that cooking time can remain short. For fruits rich in pectin (jell ing quality), use % to 1 cup of sugar for each cup of juice. The pectin content of fruits is highest when they are just bare ly ripe. A combination of under ripe and over-ripe fruit will make a satisfactory combination for flavor and pectin require ments. Stuffed Pork Shoulder Slivered Carrots and Onions Green Beans Mashed Potatoes Gravy Garden Salad Biscuits with Honey Plum Cobbler Beverage Soak cucumbers, peppers, cab bage, onions and tomatoes ill salt water (% cup salt to 2 quarts wa ter) overnight. Drain. Cook the car rots and string beans in boiling wa ter until tender. Drain well. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes. Pack into sterile jars and seal. Two preserved fruits that are both piquant and satisfying are Grape Gumbo and Peach and Ap ple Conserve. Here are preserves that will add that magic touch to the meat course during winter: Grape Gumbo. 4 pounds seeded grapes 1 orange, thinly sliced ?4 pound seeded raisins 4 cups sugar „ Cook all of the ingredients until the mixture is of the consistency of marmalade. Pour into sterilized jars and seal at once. Conserve needs stirring and watching so that it does not stick. Do not cook too long or these deli cate fruits will lose their color. Peach and Cantaloupe Conserve. 1 pint diced peaches 1 pint diced cantaloupe 2 lemons, juice and grated rind 3 cups sugar % cup walnuts, blanched and chopped Combine ingredients with the ex ception of nutmeats. Cook until mix ture is thick and clear. Add nut- meats and pour into sterile jars. Seal while hot. Both plums and apples are late- in-the-season fruits, yet they make delicious jelly if you still have enough _of your sugar ration left. Crab Apple Jelly. Select sound crab apples. Wash and remove blossoms. Cut into quarters without peeling. Barely cover with water and boil until fruit is tender. Strain the juice through a jelly bag. Measure and bring juice to a boil. Add % cup of sugar to each cup of juice and boil rapidly to jelly stage. Pour into sterilized jelly glasses and seal im mediately. Plum Jelly. Wash plums and cover v/ith cold water. Boil until plums are quite soft. Press juice through jelly bag, strain and measure. Bring juice to a boil and add one cup of sugar for each cup of juice. Boil rapidly to jelly stage, then pour into sterile glasses and seal at once. Plum and Orange Jelly. 5 pounds plums, cut up 6 oranges 1 lemon sugar Wash plums, cover with cold wa ter and bring to a boil. Add oranges and lemon and cook until plums are soft. Drain in jelly bag. Boil ex tracted juice 15 minutes and to ev ery 4 cups of juice, add 3 cups sugar. Boil rapidly to jelly stage. Pour into sterile glasses and seal. When you rout out all the jars and caps that seem likely prospects for your home canning, or jars and caps to share with neighbors, you can set aside at once some kinds that won’t do. Into the discard group go jars and caps that have any crack, nick, dent, or any other defect that would keep a jar from sealing air tight. And set aside, too, odd shaped and very small jars. They can be used for preserves or other purposes where a paraffin seal is adequate. Released by Western Newspaper Union. NEEDLEWORK PAHERNS Child's Prayer in Embroidery Butterfly-Pineapple Chair Set Easy Embroidery 'T'HE utter simplicity of this graceful embroidered panel en dears it to children. They love the blue and white clouds, the golden- crowned angel, the pink tulips, the sleeping child, the delicate wreath of flowers and the easily readable lettering of the prayer. Panel measures 13 by 11 inches. To obtain transfer design for the Child’s Prayer Panel (Pattern No. 5179) color chart for working, stitch illustrations, send 20 cents in coins, your name, ad dress and the pattern number. * ‘King’ Butterfly A VERITABLE giant of a but- terfly measures 18 inches from wing tip to wing tip and is entirely crocheted in white thread. De signed around the famous “pine apple” crocheting motif, it makes a chair set which collectors of this motif will be eager to crochet. • • • To obtain complete crocheting instruc tions for the Giant Butterfly Chair Set (Pattern No. 5155) enlarged photographic detail of pattern, send 20 cents in coin, your name, address and the pattern num ber. SEWING CIRCLE NEEDLEWORK 530 South Wells St. Chicago 7, HL Enclose 20 cents for Pattern. No — Name- Address- To pick wild greens, use a large moisture-proof vegetable bag such as those used in the refrigerator to keep the greens fresh. —•— Delicate fabrics, such as organ dy and fine voiles, can be restored to their original crispness with gelatin. To do this, dissolve a tea spoon of plain gelatin in a quart of boiling water. Strain the solu tion and use as you would boiled starch. —•— If your window screens need a little mending to be practical, place a piece of mosquito netting over the hole and coat with shel lac. After that dries, give it an other coat and perhaps a third. —•— Less time is required and there is less danger of doughnuts slip ping back into the fat if a wire egg whip is used to lift them in stead of a fork. To prevent cake frosting from breaking when cut, beat a tea spoonful of vinegar into it when the flavoring is added. —•— Get more servings from your meat roast by cooking slowly at a low temperature. —•— Use a large piece of glass as a backsplash for a* washstand or sink. Have an ordinary piece of glass cut to the desired size and secure it to the wall with L-shaped screws. The glass will be easy to clean and look neater than oilcloth. Save a scrap of wool from the material of the suit you are mak ing and turn it into a bracelet handbag. These carry-all purses hang from the arm and are simple to make. '—•— Add a little salt when cooking dried fruits and it will help bring out the fruit’s natural sweetness. Full-sfrength yeast acts faster because it's fresh! Fleischmann’s fresh active Yeast goes right to work—makes sweeter, tastier bread . . . helps insure tender light texture. IF YOU BAKE AT HOME— use Fleischmann’s active, fresh Yeast with the familiar yellow label. Depend able—America’s time-tested favorite for over 70 years. MUSCULAR ACHES STIFF JOINTS •TIRED MUSCLES • STRAINS • STRAINS«IRUISB ItfaFpaTfeeDU SLOAN'S LINIMENTi