OCR Text |
Show s s THE BULLETIN, BINGHAM CANYON, UTAH WOMAN'S WORLD - Brighten Up Your Home With Slipcovers Rips Out Seams By Ertta Haley TIIE SPRING of the year seems a good time to do something about giving the home a new look. It's true that you've probably been putting away blankets and other wintry things, perhaps even added a new coat of paint or fresh wall-paper to some of the rooms; but what about new slipcovers? Slipcovers are simple enough to make If you have taken proper measurements of your furniture, and when colors are well chosen and fitting accurate, the home achieves a newness that nothing else, except new furniture, can give it. You need no longer put off the job of covering the furniture because of lack of fabric selection. All types of new materials are on the market, and coordinated fabrics are sold even in the inexpensive lines. When covering more than one piece of furniture in a room, take advantage of the coordinated color A A you are making It of the same ma-terial. Chalk lines Where seams come;, also chalk the outline of the seat and front bands. Remove fabric and place on the floor where you can check the measurements of the chair against the actual fabric out-lines. Cut the seat and allow for seams. Make allowances at the end for all bands and flaps, so they may be tailored neatly in finishing the cover when the seat Is joined to the skirt. Lay tyie cut material, pinned and basted, on the chair. Measure for the back of the chair and also at the lowest point where the fabric folds into the chair. Chalk the usual lines again; place fabric on floor and check against the original measurements. Now fit the fabric to the arm and wing of the chair. Check this on the floor as outlined above, and cut a similar piet-- for the other arm. Measure, tut and pin a small piece for the sides of the chair. Af-ter one side is finished, it may be duplicated for the other side. For pleats at the corners, allow four Inches of material. Hem the skirt and join to the band of the cover with a welt seam. A new aewlng Invention, known as the ripper, fits into the needle bar on any sewing machine and takes out seams as fast as the ordinary needle sews them In. Destined to save the home seamstress many hours of time, the ripper prom-ises to eliminate completely ripping methods. The device Is a specially honed and angled, tiny, knife-lik- e in-strument. It separates the weave in the fabric without cutting the cloth, but slices the taut bobbin stitch. The at-tachment Is Installed as simply I 1 as changing needles on the ma-chine. To use, simply follow the path of stitching as the cloth passes under the foot. lighter colors Just because you fear they might get dirty. You can cover the fresh slipcovers with Pig i(B5ff Fresher or thang rooms . , , , schemes if you feel a bit shy about what's proper together. Even an amateur can come up with a com- -' bination of fabrics which looks pro-fessional when the choice of sever-al fabrics is done by professionals. It's smart, too, to have two sets of slipcovers and drapes, one for winter use, and now, one for sum-mer wear. This gives you a god opportunity to "rest" one set when the other goes Into use. Then, too, it gives you plenty of time to clean or wash one set while still having the furniture covered. Light Colored Fabrics Are Favored For warm weather, the sunlight colors are much favored. That doesn't mean that you can not use some brown, navy or even black in the room for slipcovers; it simply implies that the over-al- l effect is gay and lighthearted as befits the season. If the weather Is predominantly sweltering in your community most of the time, you may easily achieve a cool effect by using quantities of white with cool shades of Icy green, blue and touches of maroon. To cheer the rooms a bit, If they ... with new slipcovert. clear and transparent covers if you have a horde of active youngsters cavorting about. Step-by-St- ep Directions Given for Slipcovering Many problems are solved, as I've mentioned, if you use a pattern, but if you do not use one, or if are on a cool side of the house, se-lect the light yellows, orange, and melon shades. The colors you use depend a great deal upon the style in which the home is furnished. If you have modern, you'll have a picnic with the wonderful shades of grayed yellow, chartreuse, melon and, sometimes, deep purple. Deep, forest greens are still a favorite. Don't be wary of choosing the you cannot find the type you need, follow these tips. Lay the fabric on the chair or whatever you are covering and see that the pattern or stripe is proper-ly centered. Decide on the shape by shaping the boxing at the front of the chair. Pin the fabric In place. Work with the right side of the fab-ric. Every seam is folded three-fourth- s of an inch so there is enough fabric to be formed into a welt if Spring Meal Salads Should Be Kept Crisp, Always Look Delectable YOU ever eaten salads HAVE looked as though they had been pawed over too thoroughly In I y SKA j L J the making? Or, have they warmed and wilted before reaching the table? No matter how good the salad originally may have been, A chilly entree using left-over ham and other salad In-gredients is a welcome platter on a warm humid day. It pro-vides vitamins and minerals for pep and tip, and makes de-lightful eating. LYNN CHAMBERS' MENU Broiled Cheeseburgers French Fried Potatoes Spring Salad Bowl Apple Pie Cheese Beverage Recipe given of the bowl with watercress and radish roses. Fresh Fruit Salad Bowl (Serves 4) 2 bananas, cut lengthwise 4 slices avocado Lemon Juice 1 head celery, shredded 4 long strips cantaloupe 4 slices pineapple 8 orange segments 12 black cherries 12 honeydew melon balls French dressing Dip banana and avocado in lem-on juice. Line a salad bowl win. chicory and on this arrange tut- - if it suffers from either of these faults, no one is going to enjoy it. The salad should be crisp and neat. Garnish it, yes, but don't over-d- o it or the salad will lose its much desired freshness. The ingredients for a salad as well as the plate, bowl or platter on which it's served should be giv-en a thorough chilling in the refrig-erator. Save the salad's finishing touches for the very last prepara-tion before serving the meal. For the heavy meals, your best choice is a cold.crisp tossed salad. This may be made entirely of greens. You may add any of the following ingredients to a simple green salad: sliced or quartered tomatoes; cucumbers, sliced very thin; radishes; green onions; or grapefruit or orange sections. GREENS WHICH ARE often used in a salad may consist of ten-der hearts of lettuce, endive, chic-ory, romaine, celery and water-cress. Toss these together with a d French dressing made as follows: French Dressing (Makes 1 quart) 5 tablespoons honey 2 teaspoons salt 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce Dash of tobasco sauce 1 tablespoon paprika 2 tablespoons tarragon vine-gar tt cup distilled vinegar 1 can condensed tomato soup Vt cups salad oil 1 clove garlic Mix all ingredients together. Place in a quart jar, store in re-frigerator and use as needed. Shake well before using. Here's a beautiful salad bowl around which you'll enjoy building the whole meal: A VEGETABLE MEDLEY as pretty as the season itself goes in-to this next salad arrangement. Spring Salad Bowl (Serves 6) 2 cups cooked peas 6 cooked cauliflowerets 2 cups cooked green beans 2 tomatoes, peeled and sliced French or roquefort dress-ing 1 head lettuce I Watercress Radish roses Marinate vegetables, each one separately in French dressing for one hour in a cold place. Line banana and can taloupe. Alter nate pineapple avocado an oranges in ti.t- - bowl. Make nest of the chpr ries and pm nish with t h melon balls. Serve with dressii i; Cottage cheese Is the base of u.,-- , next salad, accompanied by gretn-an- d fruits. It's nice to serve Sun day evening for supper or for luncheon on a warm day. Cottage Cheese-Fru- it Salad (Serves 6) 1 grapefruit, segmented 2 oranges, segmented 1 avocado, pared and sliced Vi head lettuce H head French endive H bunch watercress 1H cups cottage cheese Sour cream French dressing Marinate fruits in French dress ing and chill. Toss together all salad greens in salad bowl and pile cottage cheese which has been mixed with sour cream, in centei of greens. VARIATIONS: Use tomato wedg-es in place of orange segments. Use pineapple spears and strawberries in stead of grape fruit and avoca do. Use fresh figs and rip cherries instead of avocado. Ham or chicken may be com bined with other salad essentia K to give you delightful main dis. salads for warm days. They're a wonderful idea for using leftovers Ham Mousse (Serves 6) 2 tablespoons gelatin Z cups bouillon 2 teaspoons grated onion 2H cups cooked ham, ground M cup celery, chopped M cup radishes, sliced ' cup green pepper, chopped H cup real mayonnaise Soften gelatin in one-fourt- h cur cold bouillon. Heat to boiling of the bouillon and an,; to gelatin mixture. Chill. When b-eginning to jell, add onion, ham, c. ery. radishes and green Fold in peppt, real mayonnaise and pour into a mold. Chill until set. Ut mold on platter, garnish witl watercress and radish roses Servt with mustard mayonnaise, mad by mixing three-fourth- s cup of rea mayonnaise with one-fourt- h cui mustard-with-horseradis- Dramatize your salad greens by tossing them In a bowl and giving them a few dashes or well-season- French dressing. Color may be added to the dif ferent shades of a green salad with tomato wedges, carrot strips or grated hard-cooke- d eggs. salad bowl with the outside leaves of lettuce, and place four lettuce cups around the center of the bowl. Fill each one with one of the vegetables and garnish the center LYNN SAYS: Use these Combinations For Delicious Salads Garnishes for a salad add nour-ishment as weh as beauty Try some of these: asparagus spears marinated in French dressing, pa-per thin slices of onion, dipped in paprika, stalks of endive stuffed with Roquefort cheese paste, and grated carrots Cream or cottage cheese add protein to a meat-sh- y meal when mixed with chopped chives and sour cream Serve in a lettuce cup. Scoop out cucumbers and fill wit, tuna fish salad Serve with pota-chips-sliced, hard-cooke- eggs am tomato slices. Fruit salad dessert .dea: melo, balls, white grapes, strawberries Pineapple spears, peach halves an, scoops of sherbet. Cold meat platters may form th. base of a salad Use summer sai-sag- liver sausage, baked ham an, sliced tongue for one platter Stretch chicken salad and add ir teresting flavor to U by using w,t, half as many cooked sweetbreads f7 fo rou VCf 1 RECIPE FILC jK?r (A cup butter or margarine J" Vi lb. marshmallows (about 2V4 doz.) ydcM teaspoon vanilla J"Sra 1 pkg. Kellogg's Rico j5r?gff B-- J-Knsple8( 5oz.) IfU" 1 V " 1 ceased shallow tin. tatl' U 11 1 W. when cool. Yield: 24 dViJ J 'V 1 MarmauowTqu Eve JjKRISP11S 40 stop wnn$ Change to SANO the Safer Cigarette with t lUf Sano's scientific process cuts nico- - 8!1 tine content to half that of ordinary -- knIw cigarettes. Yet skillful blending . I I makes every puff a pleasure. WIL I I Attraot taied on conllnuim ttsti ofpopuU" brandt 'oVTu'Vi J jSK rOW DOCTOR ABOUT SANO CICAUTTU SSL I Be Smart! Ait Moihtr, She Knew$ . . . Clabber Girl is the 5V baking powder with the balanced double action Uh4h. . . . Right, in the mixing bowl; Light, from the oven. When hair-do-s are simple, your hat takes on more of an ornamental quality. And what could be more provocatively ornamental than the many ver-sions of the bonnet now in the fashion spotlight! Here, for ex-ample, is one of the new bon-nets, close-fittin- g and tiny, the better to give the cap-lik- e dash of color above bangs and softly-curle- d underhair. For utter femininity, there's nothing more effective than a splash of small flowers repeated in a ribbon- -backed corsage, and a vel-vet ribbon tied underneath the chin. thfMNCE ALBEFJIH VV My PIP mNS m' r-v'-?f-L !Tl?f TAST1N& SM0KB writ tSjfrJV AW MELLOW. m0 M EPYf Kf. HUMIDOR TOP SUM t "7 fiv ' 1 RA' mH IJ A-- .'!. ill JbstTLJ tin mm . f "It's a joy to load my pipe with rich-tastin- g, crimp cut m-V- Pnnce Albert," says Bill Kampfe. "P. A. gives me tongi ij A fasv mking comfort" Right, Billl P. A.'s choice tobacco t ' " pecially treated to insure against tongue bit I " ""iyp ttyjuyjpy mmam&a V4 PAS CRIMP CUT ' I t TOBACCO fS GREAT FOR ( fMum. PRINCE ALBERTS: (1 d MAKINS SMOKES ARE COOL jltA. i $ AND MILP-HA-VB AN f4 . t , I QCTRA RICH 1 r A, f, - pV' a "ch to roll a firm, trim dgarette with crimpy - ; Albert," aay Bill Peters. "P. A. holds in thePP t 1 lTyoh.aping of mi,d. tasy 'makinV mokes. H 4 K Called National Joy Smoke." ! 7THr Tn--r-v "77e national joy smokb' i i-- THE GARDEN SPOT Trees Make the Difference By Etdred E. Green DID YOU EVER notice the differ-enc- e a few trees will make? Look at a house in a new area without trees. Looks bare, doesn't it? Look around town. The best residential districts are those that have the large trees. Whether the trees are present around your home or not you can do something about it. Plant some. The selection of trees will vary somewhat to suit special needs but the general problems of tree cul-ture are the same. In selecting the kinds to plant decide what features are most important to you. Some trees are rapid growing and furnish shade and shelter in a few years. These are generally short-lived trees and often are severely damaged by storms. Slower grow-ing trees may take longer but will damaged by storms; the trunks be-come diseased and the tree dies when about full size. Chinese elm can be used for windbreak hedges as it can be pruned into any size wanted. Silver maple will need a good moisture supply. The others will grow in dry areas if carefully tended until they are started. For permanent effect the hard-wood trees are best. The best shade tree for most places is the Ameri-can elm. This grows into a large tree with an umbrella shaped top that Is excellent for shade or land-scape use. Hard maples are next for large trees. While rather slow in growth, they are permanent. They are large spreading trees and give a majestic appearance. The sugar maple is native. The Norway maple is very similar in M i' appearance and habit. There is a d form of the Norway ma-ple, Schwedleri, which is useful for contrast. White ash is a good tree of me-dium size. It is more open and casts less shade than the others. Lindens or basswoods are round-shape- d trees which reach large size in damp places but are medium size in dry spots. Sycamore, with brown, flaky bark, and tulip tree with odd, lobed leaves are fine for places with good soil. Oaks are excellent but generally too slow to be of much use. Pin oak grows faster than most of the others. Nut trees are fine for last longer and not need the re-placing or treatment that the swift-er kinds will. What do you want from the tree? Shade for the house to temper sum-mer sun? Shelter from the winds? A leafy canopy for the garden? A frame for the landscape? There are trees to suit every purpose but they must be chosen for the right spot. Trees for quick effect are Chinese elm, silver (or soft) maple, and poplar. These are large spreading trees that make a very rapid growth and a lot of shade. However, the wood is soft and branches are easily shade but here too the growth is very slow in most places. Willows are useful for shelter and shade, especially in moist spots. They are softwooded and easily broken or damaged. They are best for shading seats, lawns, or low buildings. Outside of carefully planting and tending the trees for the first few years, little care is needed. Cut off dead or damaged limbs, water in severe droughts and fertilize if the soil is poor. No plants add as much in value of pleasure as good shade trees. Many Britons Disdain Meal Vegetarians Calm As Ration Lowered LONDON. Most of Great Brit-ain is worrying about the shortage of meat, but a smug, d and apparently mi-nority is complacent and uncon-cerned and quite superior to it all. The indifferent folks are the vege-tarians of the land, many of them associated in about 40 societies. Ration Lowered These societies are fairly pop-ping with new business as Britain's meat ration sags. Owing to the failure of meat deliveries from Argentina, the ration has been low-ered to 10 pence (17 cents) a week and a fifth of that quantity must be corned beef, of which there is a rapidly diminishing supply. . Consequently there is some point to being a vegetarian, because of-ficially established vegetarians get more cheese, vegetable fats, and shelled nuts. However, Roy Walker, secretary of the London Vegetarian Society, isn't especially happy about the new business. That's because he doesn't want Britain to become a nation of fake vegetarians. He I wants members with their hearts in the movement, as well as their stomachs. Vegetarian List Doubled "We want the convinced vege-tarians, not those who will back-slide the moment a little more flesh is available," Walker says. The ministry of food has regis-tered about 107,000 vegetarians, about double the wartime number. It is obvious Walker said, that there are some bogus vegetarians among them. "We can't in good conscience, put on a membership campaign, although this is good weather for it," Walker commented. Neverthel"iss, he added, vege-tarianism is growing like a healthy plant, and once it is adopted on a substantial basis he claims Great Britain, or certainly the empire, can become as to food. Vegetarians, more than others, were amused by a butcher who displayed in his shop window the weekly fresh meat ration tor one person. It was a modest mutton chop, over which he had placed a magnifying glass. It cost eight pence (13.36 cents). |