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THE NEWBERRY SUN. NEWBERRY. S. C. WOMAN'S WORLD Two Worn Dresses Often Yield One Good Wearable Garment YX/'E’VE all had the experience ’ ' of seeing two worn dresses in the closet, one with the top per haps all worn beyond repair, and another dress with a skirt that is out of style or no longer useful. Have you ever thought of combin ing the wearable portions of each dress and making a chic dress from the combination? Yes, it can be done, and with very good results provided you really take the care to mold the two into one complete garment. First of all, you may have sev eral dresses as possibilities. For the combination, select two dresses which have a harmonious color scheme, and what is even more im portant, harmonious fabrics. In oth er words, don’t try to combine a cheap cotton with a rich rayon crepe or a jersey with a wool. Here are some combinations which you will find compatible: velvet or velveteen with lace or taf feta; two kinds of rayons, provided the texture doesn’t clash; wool with silk or rayon or even taffeta (provided .here isn’t too much of the latter); cotton with cotton, wool with wool, etc. It’s best not to try to match col ors, since this is really too diffi cult, but rather to strive for a good contrast. If the dresses simply don’t go together, you might try dyeing one of them to contrast with the color of the first one. Always select the easiest one to dye for the job. Speaking of things that har monize or contrast well, you might very well try combining a print with a solid color, or a plaid with plain, etc., as these offer interest- Ttvo old dresses can make . . ing combinations. And if the print does not match the solid, it often can be dyed so that the shade will contrast well, without ruining the print. Hints on Combining Two Dresses Properly No combination of two-diesses- into-one will be successful unless you do the combining completely. First of all, the dresses must be either washed or cleaned properly. Every piece of the garment must be pressed carefully so that it can then be re-cut and sewed properly —just as though it were new fab ric. To remove any lines or stitches left on the garment after ripping, press with a damp cloth under the iron. Be sure to remove any small pieces of thread by pulling them away from the garment. A pattern can be of great help in putting together a dress of this type as many of them show how to combine two fabrics cleverly. Many fashions are adaptable to re modeling of this type, and it won’t be hard to put the garment together if you have a guide. Don’t waste work by trying to re claim garments that do not have material worth sewing on. If you One new, smart one. nnd just one dress that’s good enough to remodel, then buy enough material to go with it, instead of using material that is already too worn. Secrets of Combining Dresses Smartly To give you some help in selecting dresses that really go to gether, I’m going to give some con crete ideas that have worked and may be useful to you. Dressmaker Sleeves Molly uses the Norfolk silhou ette with dressmaker sleeves and a wide turn-back collar in this suit of gray gabardine. Note the well-tailored detail and button in terest. Let’s say tlipt you have a plaid dress and a plain one and fabrics and colors harmonize. You might make the skirt and sleeves from the plaid with a bodice that ex tends below the waistline of the plain material. Or, if you’re shy on the plaid material, just revc.-se the pro cedure and make a bodice of the plaid with a yoke, sleeves and skirt of the plain material. Another interesting combination seen recently was a skirt made of velvet or velveteen with a peplumed bodice of a plaid taffeta. To add interest to this rather simple costume, the cuffs and the collar of the dress were made very chic with generous amounts of material. One of the simplest ways of re modeling two garments into one, especially *if the usable material of one garment is rather on the slim side, is to make a yoke and sleeves or just yoke of the one dress while the remainder of the garment is in the other material. If you can make only a simple dress of one material, say the re claimed wool, then make the out fit smart by making a jacket—long or short, whichever you look best in—from the velvet or velveteen you have on hand. This latter might be salvaged from an old evening gown or dinner dress, or formal street dress which is now out-of- date. Guarding Your Woolens ' Dry cleaning is preferable for ’ cleaning most woolens as it pre- : serves the nap, but many knit garments, flannels and challies i wash well with tepid water and' a mild soap. ■ Avoid rubbing as this gets the j fibers out of place. Hot water and strong soaps are taboo; so j are chlorine bleaches. Mend woolens before washing ^ them or the holes will easily stretch larger by the washing procedure. If blankets show strains of yanking and pulling (because they weren’t long enough to be gin with) place a strip of cloth at top or bottom or around all sides before the blanket is ruined. Satin ribbon or binding is well used in this case. Never iron wool with a hot iron. Follow the guide on your iron if you have one of this type. It’s always a good idea to use a damp cloth over the wool when ironing, both to prevent scorch ing and also to give the fabric a niedr, softer finish. Fashion Forecast Look for the side fringe on slim skirts this season. It’s very new. And gray flannel skirts are a must —can be worn with anything. Incidentally, sweaters are being worn inside skirts more often than out. Responsible for this is the passing of the “sloppy joe” sweat er, and also the new belts which add nice tailored touches to the cos tume. Sandals for lounging still show very definite effects of Greek in spiration. There are lots of straps and grace to them, and the colors are an inspiration to see. Stripes have not passed along with summer. They are here to stay in the soft, lightweight woolens j that make up such nice tailored ! dresses for business, shopping or j school. F ^ SERVICE ^BUREAU EDITOR'S NOTE: This newspaper t through special arrangement with the fTashifigtcn Bureau of Western News paper Union at 1616 Eye Street, N. W Washington, D. C. f is able to bring read ers this weekly column on problems of the veteran and serviceman and his family. Questions may be addressed to the above Bureau and they will be an swered in a subsequent column. No re plies can be made direct by mail, but only in the column which will appear in this newspaper regularly. Effect of Blue Discharges As the G.I. Bill of Rights states that a veteran who has received a discharge other than dishonorable is entitled to benefits, Veterans’ ad ministration is required to pass on each individual blue discharge case to determine if the veteran is en titled under the law. When application is made by a veteran with a discharge without honor, it is investigated thorough ly. The service department in which the veteran was enlisted is contact ed to determine the reason for a discharge without honor. These include those who were dis charged for desertion without trial fraudulent enlistment (in which case it is considered that enlist lent never existed), and probable un desirability, which type of dis charge usually is given for cases involving moral turpitude. In such cases a man usually is given the privilege of accepting a discharge without honor in lieu of trial by court martial. Questions and Answers Q. My son was killed in service and my husband and myself are un able to do any hard work and we have three children under 18. Is there anything I can do to claim a pension for the death of my son? I am receiving his insurance but with that we cannot come out, for we have to see the doctor every 14 days.—Mrs. E. L. Z., Caldwell, Tex. A. You certainly are entitled, from what you tell me, to a service connected dependent’s parents pen sion for the death of your son and should draw at least $25 each for yourself and your husband if he is the boy’s father. Suggest you write or go see either of the Veterans’ ad ministration offices at Federal Of fice building at Houston or at 106 East 6th street, Austin, and give them all details. They will deter mine your eligibility for a pension. Q. Is it possible for me to visit my son’s grave at government ex pense? If so, how soon?—R. S., Denver, Colo. A. There is no law at present which provides for any appropria tion which may be used for ex penses of civilians for travel to graves of veterans buried overseas. Q. My former husband served in the army three years. During that time I received an allotment for my two children. We were divorced a year before he joined the army. The divorce papers state he has to pay alimony for the children and myself. The government sent us $40 we were getting as alimony and now I’m told all that the govern ment paid was the allotment. Can you answer this?—Mrs. G. L. D. A. This is a legal case and you should consult an attorney. You might write to the office of Depend ency Benefits, 215 Washington street, Newark 2, N. J., giving them full details. Q. My husband served with Boals- burg troops in Texas and Mexico at the time of the trouble down there. His discharge was destroyed by fire quite a few years ago. On August 24, 1945, he passed away and I am a widow and have been unable to work since October, 1945. My hus band was* an invalid for five years before he died. I would like to know if I am in any way entitled to a pension or a small income. We have a medal he received for Mexican border service in 1916 and he also served with the Pennsylvania Na tional Guard.—Mrs. M. L. R., Lew- istown, Pa. A. I do not like to arouse your hopes then have them killed, but it is possible that you may be entitled to a pension. Write to the Office of the Adjutant General, War depart ment, Washington 25, D. C., and ask for a certified copy of your hus band’s discharge and as much of his service record as they will send you. You might also contact the Na tional Guard headquarters in Penn sylvania for any additional data concerning his service. Would sug gest that you enlist the aid of the Red Cross or of the American Le gion post in your town. When you have all possible information apply to your nearest office of the Veter ans’ administration and they will determine your eligibility for a pen sion. Q. I have been advised that since I was a member of the regular army and completed two full enlist ments (six years) I should be en titled to three years re-enlistment bonus. I enlisted October 2, 1939, and was discharged November 17, 1945, I would appreciate informa tion about this—P. W. W., Denver, Colo. A. The army says that if all the period you served was honorable service and only if you had re-enlist ed prior to February 15, 1946, you would be entitled to re-enlistment bonus. HOUSEHOLD Many Ways Are Given For Preparing Fresh Fruits Baking is a good way of pre paring apples and other fruits be cause it’s easy and it also saves precious minerals and vitamins. Fruit Feast If you’re one of those people who can’t think of enough ways to serve fruit, then look over some of our suggestions today. They will get plenty of fruit into the diet as well as plenty of ways to serve it. Sometime ago someone asked me if one could eat too much fruit, and I replied unhesi- t a n 11 y, “N o.” Most of us don’t get enough, and evpn if we go over the allotted amount of 2 fruits and a cit rus fruit, it won’t do even a bit of harm. Use fruits fresh as often as pos- LYNN CHAMBERS’ MENU Baked Chicken in Milk Fried Eggplant Mashed Potatoes Giblet Gravy Apple Cole Slaw Biscuits Frjiit Cobbler Beverage about 25 minutes. You may have been hearing a lot about this dessert recently, and though it’s an old-fashioned dish which grandmother no doubt knew well, I thought you might like the in structions : Apple Pan Dowdy. (Serves 6) 4 tart apples, sliced % cap brown sugar or maple syrup 1 cup cake flour 1 teaspoon baking powder M teaspoon salt !4 cup melted butter or margarine cup sugar 1 egg M cup milk 14 teaspoon grated lemon rind 1 teaspoon lemon juice Grease a round or square cake pan. Heat oven to moderate, about 350 degrees. Wash apples, core, peel and slice. Place them in baking pan and sprinkle with sugar or maple syrup. Stir sugar into melted short ening, add egg and beat vigorously. Sift dry ingredients together and add alternately with milk. Fold in lemon juice and rind. Pour batter over apples and bake in moder ate oven about 30 minutes. Remove from pan immediately and serve warm with plain or whipped cream. Now that bananas are here agaii you might like some variety in ways to use them. Here are some sure-fire ideas. sible to eat just as they come from orchards and gardens. Try chilling them just a bit if you want them to be really palatable. Use them often in a salad, and in that way you won’t destroy their precious store of vitamins and minerals. Fruits can be combined with oth er foods to make them extremely popular. Here’s a variety plus for you in the form of real, down-to- earth goodness in recipes. French Peach Pie. (Serves 4 to 6) 6 to 9 peaches 1 9-inch unbaked pie shell >4 enp butter 1 cup sugar *4 teaspoon cinnamon 11 teaspoon nutmeg Vi cup flour Mix flour, sugar and spices. Cut in butter until crumbly. Arrange peaches (peeled and cut in quar ters or eighths) in the unbaked pie shell. Cover with crumbly mixture. If peaches are not very juicy, add a few tablespoons of water to peaches. Bake in a hot (450-degree) oven for 10 minutes, then reduce heat and bake another 40 minutes in a moderate (350-degree) oven. Here is a dessert with the good- I ness of fruit added to eggs and milk. ! .It’s a perfect recipe for making for the younger children: Baked Apricot Custard. (Serves 6) 2 eggs 1 tablespoon sugar % teaspoon sugar % teaspoon lemon extract 1 cup scalded milk 12 canned apricot halves 12 pecan nutmeats Beat eggs slowly, add sugar, salt and extract. Add hot milk, slowly, and stir until sugar is dis- solved. Drain the peaches and chop nuts, then ar range them in greased custard cups. Pour the custard mixture into them, sprin kle chopped nuts on top and bake in a rather slow (300-degree) oven LYNN SAYS; Fruit Tips: Try to find fruit that is ripe but still not spoiled. Wash and dry carefully as soon as you have brought it home. Never pile soft fruits on top of each other, but try to lay flat over a surface. Chill just be fore serving. Never wash berries until just before serving, or they will mold. To keep perfectly they should be stored in their little baskets, washed and drained gently just before serving or using. It’s best to store fruits in a cool rather than a freezing place as many fruits cannot stand refrig eration, particularly bananas. If fruits, such as bananas, ap ples and pears, tend to turn dark after peeling and cutting, sprin kle a citrus fruit juice over them to prevent discoloration. Lemon, grapefruit or orange juice may be used. If fruits are cut and shredded before using, cover and store them before serving to prevent a loss of vitamin C. Banana Praline Ice Cream. (Yields 1 quart) 3 very ripe bananas, sieved 1 tablespoon lemon juice V4 cup brown sugar *4 cup milk 2 eggs, separated Dash of salt 1 cup rich or evaporated milk, chilled 1 teaspoon vanilla V4 cup broken pecan meats Add lemon juice, sugar and milk to bananas. Beat egg yolks until golden colored and fluffy; add to banana mixture. Whip rich milk until doubled in volume and add tc bananas. Fold in vanilla and beat en egg whites and turn into freez ing tray. Freeze until mushy, will control set at coldest point. Stir well and then freeze again. Serve garnished with slices of banana. Banana Scallops. (Serve With Meat) Slice peeled yellow or slightl} green-tipped bananas crosswise into pieces % to 1 inch thick. Dip slight ly in one beaten egg. Drain, then To make banana scallops, fol low directions given in the col umn, and fry very carefully so that the scallop will be evenly browned all over. They’re nice with meat! roll in % cup of finely crushed con flakes, bread crumbs or commeal Fry in shallow fat until goldet brown. Cherry Cobbler. (Serves 6) 114 cups flour 114 teaspoons baking powder 14 teaspoon salt 14 cup sugar 14 cup lard or other shortening 14 cup milk 3 cups stoned cherries 1 cup sugar % cup corn syrup 1 tablespoon butter 3 tablespoons flour Sift flour and then sift again wit! sugar, baking powder and salt Work in cold shortening with a pas try blender, and add milk to mak< a soft dough. Roll out to 14 incl thickness on lightly floured board Heat cherries and add combined sugar, corn syrup and flour. Thei add butter. Pour hot into bakin| dish and cover with rolled dough Cut slits in dough and bake in 1 moderately hot (400 to 425-degreel oven for 20 to 25 minutes or unti crust is golden brown. This may be served warm or cold with plain cream or a foamy sauce SEWING CIRCLE PATTERNS to fiUe ^£)ciijtime ^j^roch ^v£)aintif lyjohe f^or ^Jiny ^Jot 8083 12-42 Practical Daytime Dress A BEAUTIFULLY simple day time frock that’s so easy to make — just two main pattern pieces! The button front makes it easy to slip on, and easy to laun der. Brief sleeves are practical and comfortable. If you like, bracelet length sleeves are in cluded in the pattern. • • • Pattern No. 8083 Is designed for sizes 12. 14, 16, 18, 20; 40 and 42. Size 14, cap sleeves, 4 yards of 35 or 39-inch fabric. For the Sweet Little Miss CHE’LL look as pretty as a pic- ^ ture in this dainty little yoke drjss. Pleats give the full swing ing skirt little girls love, and there’s a tiny Peter Pan collar edged in narrow lace. Panties to match. Use a soft checked or flowered cotton with crisp white collar, or for dress-up, pastel crepe or organdy. * • • Pattern No. 8085 comes in sizes 2, 3, 4, 5 and 6 years. Size 3. dress 1% yards of^9-inch; panties, % yard. SEWING CIRCLE PATTERN DEPT. 530 South Wells St. Chicago 7, 111. Enclose 25 cents in coins for each pattern desired. Pattern No Size_ Namp Address— Yes! Sweeter, Tastier Bread • This active fresh yeast goes right to work, gives you full value because it’s full strength. And bread made with Fleischmann’s active fresh Yeast tastes sweeter, is lighter, more tender. If you bake at home—Get Fleischmann’s active fresh Yeast with the familiar yellow label—America’s dependable yeast favorite for over three generations. Buy U. S. Savings Bonds! Your Home is WARM every MORNING ■ ■ ■ . Name Reg n U/S and Can •Pa« OH UiRRm mDRRIRG COAL HEATER ★ ★ * ★ ★ ★ r-'t MODEL 520* Start a fire but once a year... Heats all day and all night without refuel, ing! Amazing, patented interior con* struction. Provides an abundance of clean, steady heat for the average home... at low cost. Holds 100 lbs. of coaL Burns any kind of coal, coke, briquets or wood. 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