The sun. [volume] (Newberry, S.C.) 1937-1972, September 27, 1946, Image 6
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
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LOCKE STOVE COMPANY
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