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Show WOMAN'S WORLD RenovatingClothesAidsWardrobeBudget so full, but which still has a swing and flare to It, here's a trick. Take a tuck, the size of which is Indi-cated by the length, a few Inches from the hem of the skirt. If this can be done properly, you'll find that it's a very new and easy way to shorten the skirt. Incidentally, if your closet holds clothes from several seasons, you might look over those which could not be lengthened sufficiently for the last two years, and see if some fashion tricks wouldn't put them, into use now. Decorative Features Alter Many Dresses Picturesque collars and cuffs are very much a part of the new fash-ion picture, and simple tricks may be employed for refreshing old clothes. If you have enough material left over from shortening a dress, this might easily be used to make col-lars and possibly cuffs, or a pocket or two. Collars are big. They may have large points; they might be' the coachman type that stand up in back and plunge low in front. Some collars, especially on the classic type dress might be the small pointed type or Peter Pan' variety, and could easily be car-- i rled out in velvet or velveteen, and thus be exceedingly fashion-wise- . By Ertta Haley LONG as there has been no AS startling change in the fashion picture, many women will feel quite free about wearing their last year's clothes without any changes and few additions to the wardrobe. A bit of sharpening here and there on last year's clothes, how-ever, will work wonders. The few hours spent on clothes and fitting can even work a miracle which all women can appreciate: deft re-modeling can change last year's look into this year's. Although skirts were somewhat shorter last year than during the previous season, they are now con-siderably shorter, with fourteen inches being the ideal length. How-ever, as you may have noticed, many of last year's dresses were still quite long, especially in com-parison with current new styles. Pocket interest, too, was evident, but not nearly so marked as at present. The same is true of neck-lines. We had those which plunged and those which climbed high, but they were rather simple in their lines as well as without some of the current decorative features. Pleats were present, too, but most of the types now being shown are the stitched down variety. Even with pleats, skirts have a clinging, graceful and slenderizing effect. You don't have to be a genius with clothes to see the remodeling possibilities In these different situa-tions. And wouldn't it be worth a the hem is not bulky. Use the old tipe if it's still in good condition, but remove and rcsew it before turning the hem. Full skirls which were so popular last year are being used for eve-ning only. Many of the full skirts can be cut according to a pattern so they carry the new look. On others it may be possible to em-ploy stitch-dow- n pleats or gathers, so they give the effect of slimness. Whatever is done to the full skirt should be done with consid- - (lip, its Shorten your old shirts .... few hours of fitting and sewing to convert last year's clothes into fashionable things for the current season? For those of you who say yes, we have some fashion tips that will work an amazing transforma-tion in the wardrobe that you'll be proud to wear with a refreshing alertness and handsome pride. Several Methods Employed For Shortening Skirts Those of you who have some of the slender skirts of last year will find they fit in nicely with the new plans since that is the look design-ers have been achieving in their clothes. Remove the old hem carefully and slowly so as not to catch or cut the material. Then measure the length of the skirt, or better still, enlist some help. Fourteen Inches from the floor is the ideal length, but this may vary slightly one way or the other, whichever way looks best on you. If much shortening is needed, yOu'll have to cut the material so Slitcb down pleats for new fashions. eration of the top, since the dress must be harmonious. Check new fashions and see what hints you can copy for your particular dress. For the skirt which is not quite CA Ml OS... hAnn ttmks i , S j , ' .,.- ,, ' 'X ' ; . r - - ' ' ' - - h i ' I ' --J v 1 f Serve Fish Often For Meal Variety (See Recipe Below) Seafood Specials MT7ISH do not swim in the ocean Ajust to be eaten on Friday," says the old adage. If you've had the good fortune of eating fish pre-pared properly, then you certainly will adhere to the adage, for fish cooked to perfection is truly de-licious. But, there are other reasons for eating fish, too! You may have aounaani uoay-buildin- g proteins, minerals and ' vitamins when you have a fish dinner. LYNN CHAMBERS' MENU Stuffed-Bake- Fish Lemon-Butte- r Sauce Creamed Spinach with Egg Garnish Browned Potatoes Cabbage-Carro- t Slaw Crisp Rolls Beverage Cherry Pie Recipes Given minutes of baking time, lay strips of bacon on top of fish. Lemon-Butt- er Sauce: Combine 4 cup melted butter or substitute with two tablespoons lemon juice and one tablespoon chopped parsley. Serve over baked fish. Fish goes to lunch just as nice-ly as to dinner, when it's tuna fish in golden brown and puffy sand-wiches: Tuna Fish Sandwiches (Serves 46) 1 cup grated tuna fish (canned) rA cup chopped celery Yi cup chopped green pepper 1 tablespoon grated onion 2 tablespoons lemon juice Yt cup salad dressing Salt, pepper and paprika cup coarsely grated Ameri-can cheese Combine all ingredients except cheese and season to taste. Cut bread slice diagonally in half. Toast one side; spread other side with tuna mixture. Sprinkle with cheese and broil until golden brown Fish are modestly priced wheth-er you buy them fresh, quick-froze- n or canned, so they'll help you with food budgeting problems. They're plentiful and amazingly versatile, if you'll just give them a chance. If you don't particularly enjoy fish, try a new way of preparation. One of the recipes .in today's col-umn might start you on a new food adventure. Or, if you tend to get tired of fish, try other methods of preparation with a dash of spank-ing brand new flavor tricks. You'll be surprised at how many new ways there are for preparing the same foods. Many have heard of "fish and chips," but have you ever tried them at home? Use filets of fish which have been cleaned, then season with salt and pepper. Roll them in flour and dip in a thin batter, and fry in deep fat (360). Served with shoe string potatoes, also fried in deep fat until golden and crisp, a hearts of lettuce salad and a generous serving of lemon quarters, you'll have a really de-licious dinner for any night of the week. DO YOU OBJECT to the odor of fish? Fish which is not over-cooked will not have that odor to which you may rightfully object. It's wise to remember that fish is delicate and does not need long cooking to make it tender. Baked fish is popular, especially when it's stuffed with a nicely sea-soned celery mixture, then served with a tangy lemon-butte- r sauce. Stuffed-Bake- d Fish (Serves 6) 3 to 4 pound whole fish 3 tablespoons chopped onion fct cup chopped celery 1 tablespoon minced parsley Y cup bacon drippings 4 cups dry bread cubes 1 teaspoon salt Yh teaspoon pepper 1 teaspoon sage, marjoram or thyme 4 slices bacon Have fish cleaned but leave on head, tail and fins. Wipe dry. Rub cinu puny. HERE'S A RECIPE for the thin into which to dip the fish for deep fat frying: 1 cup sifted flour 1 teaspoon baking powder Yi teaspoon salt 2 eggs cup milk 1 tablespoon melted butter or salad oil Sift together flour, baking pow-der and salt. Beat eggs, add melted fat or oil and milk. Combine with dry ingredients. Beat until smooth and use for fish filets which have been seasoned and rolled in flour. Fry in deep fat until gloden brown. Serve at once. Oysters have a delicate flavor, but you can coax them into an even more appetite tempting dish as fol-lows: Savory Oyster Casserole (Serves 4) 2 dozen oysters 1 cup cooked, chopped spinach 1 bay leaf teaspoon tabasco sauce 1 cup toasted bread crumbs 2 tablespoons butter 2 tablespoons chopped onion 1 tablespoon minced parsley 2 tablespoons flour 2 tablespoons minced celery Salt, pepper and cayenne pepper Add seasonings to parsley, spin ach, bay leaf, onion and celery r.,-JFV- T' - msiue ana out with salt; let stand- - about 10 minutes. Cook onion, celery and parsley in drippings until golden brown. Combine with bread cubes and flour ii butter and add spinach mixture to it. Cook slow ' ly for 15 minute; and then re-move bay leaf Drain and dr ' sea&uinngs. Toss lightly and stuff fish loosely. Fasten fish with skewers and lace with string. Place fish, seam side down in a shallow, well greased baking pan. Brush with melted fat or salad oil. Bake, uncovered, in a moderately hot oven (375) for 40 to 50 minutes. Baste occasionally with fat or oiL During the last 15 - j u it i ana Place in a buttered baking dish, or in individual casseroles. M oysters with bread crumbs, 'then top with vegetable mixture. Dress with lemon juice. Bake in a hot 1450) oven for about 12 minutes Serve with additional lemon, if de- sired. LYNN SAYS: These Tested Ways Help In Fish Cookery When breading fish fillets, allow the fish to stand after breading for at least one half hour, so that the coating will not fall off when the fillets are fried. Potato nests are a nice innova-tion for serving creamed fish. Make them by cutting raw potatoes into slender strips, and cook in hot fat for 2 minutes. Press the potatoes into muffin pans and brown in a hot oven. Chopped sweet pickles added to bread stuffing make a nice inno-vation when used with pike or oth er white-fleshe- fish. Lemon browned butter is another fine idea for serving with f,sh Brown but do not burn butter over a slow fire in a heavy skillet. Add to this a dash of Worcestershire sauce and lemon juice to season Fish fillets are sometimes more interesting if dipped in bread dress faStened wilh "ring saenrdvedafiat.r Fringe Interest 1 , fZfo ; ,j ' i 'At. "! I .1 ' ' ?i w Black and shocking: pink checked wool are used by Joset Walker In this dress, with black wool fringe trimming the wide collar and three-quart- er sleeves, and down the bodice. The new length skirt shows slenderness and grace with Its inverted front pleat. (Yodora f checks I perspiration I odor 3 I THE i w" . I with '.aw eramhj is ortuaiy roolAmj to tK I No harsh chsmicaliir I salts. Won't hwm ikio I Stays soft and crew;, I grainy. iiTry gentUYo&on-lt- dh ; difference! I V Guarailiid by v 0 God HousckMpios y Relieve distress of M0NTHLY WEAKNESS Ars you troubled by dlstxess of female functional periodic disturb-ances? Does this make you suffer from pain, feel so nervous, tired at such times? Then do try Lydla E. Plnkham's Vegetable Compound to relieve such symptoms. Plnkham's has a grand soothing effect on one of woman' i most important organs I HYDIA E. PINKHAM'S SZl' cup butter or margarine JSb Vi lb. marshmallows t'A--s (about 2Vi doz.) S-'- S teaspoon vanilla ASian GC 1 pkg. Kellogg's Rico 85K2;i& Krispies (5',--i oz.) fSv?''fj f 'I wSElifflf Cool butter or marearne and b J V,mwtf0w lows over water until syrupy. Beatli A P?a ffk 7 Put R1?e KP105 to greased bowk W 1 uL I mixture on top. Mix well. Press icic V 1 greased shallow tin. Cut into JV illil" 1 when cool. Yield: 24 delicious Rice m,i i i.i ..I j. t '. " T j III m AA pipe fans and I SMOm'm t?H2?"8" I PRINCE AlBK j V ( CRMPClU r tST v ! SMOKE PRINCE ALBERT'S choice, rich-tastin- g ."Ji treated to insure against tongue bite. And, with tn Top, crimp cut P. A. stays flavor-fres- h 1 MORE MEN 0THE "" ' n.o I tfJj , p CLAi J nMaTbM.O. "j 5 r ' iJM' If "'""-Ml- . M.O. toil Hi ""'""" ii Vending Machine Move Proves Business-Gette- r A R Geist hated to tear down the attractive little building which had been his office when his Traffic Circle service station at Still Valley, N. J., grew up and re-quired larger quarters. Instead, he moved all the vend-ing machines he had put In over the course of years into one spot in the old building, added a few com-fortable chairs, and invited car-wea- ry patrons to use the building as a lounge. The relocation did so well for both the vending machines and the service business that Geist is plan-ning to add a frankfurter machine, a hot coffee machine selling coffee in paper cups, more cold drink machines, and an ice cream vendor so that he can offer motor-ists a 100 per cent automatically dispensed lunch. Attractive fea-ture of the plan to Geist is that it requires no extra labor. Facts on Idaho The area of Idaho is 84,313 square miles, lying between the 42nd and 49th parallels. It's width varies from 48 miles across the "Panhandle" to 310 miles across the lower part of the state. The Bitter Root range of the Rocky mountains forms the northeast boundary of the state. Be Smart! For dancing youth that de-mands variety, and the busy social calendar of the college girl that does call for many wardrobe changes, behold the flame-colore- d cravat scarf as an accompaniment of black lace. Jeweled pins anchor the cravat to the ballet top of the dress. Other ideas presented for versatility include high color chiffon shirred Into poufs of misty beauty, some seamed into an elbow length sleeve at the right, also mantilla-lik- e lace scarves, all beautifully ef-fective and capable of being worn with several different dresses. THE READER'S COURTROOM I Wife of Arsonist Is Innocent By Will Bernord, LLB May a Wife be Punished For Her Husband's Crime? The wife of a druggist went to pick him up at his store late one night. While she waited for him at the counter, he went to the base-ment, poured kerosene on some rags, and started a fire. Then they A crotchety old bachelor became very angry whenever the children in the neighborhood got onto his property. One day he spied a boy climbing over the fen.--e into his yard. As the boy dropped to the ground, the old man sicked his bulldog on the intruder. The boy was badly bitten, and later sued the bachelor for damages. The man insisted that the young "tres-passer" had gotten only what he deserved but the court didn't see it that way. The judge held the man responsible. If a Man Puts on a Disguise And Scares Somebody, Is He Legally Liable? One evening, a mischievous young man decided to "have a little fun." He dressed himself in women's clothing, donned a veil, picked up a parasol, and went tap-ping his way over to his neighbor's house. The lady next door, evi-dently sensing something peculiar in the approaching figure, ran left. The store burned almost to the ground. However, an investigator for the insurance company figured out what happened, and the couple were arrested for arson. The court decided that the druggist was in-deed guilty but his wife was not. The judge explained that, even though she was at the scene of the crime and probably knew what her husband was up to, she still hadn't actually lifted a finger to help him. A man got on a train without a ticket, and, when the conductor came along, flatly refused to pay for his passage. The conductor an-grily dragged the man to the door and unceremoniously shoved him out even though the train was already on its way. The man later had the conductor arrested on a charge of assault and battery. The conductor's excuse was that the train "wasn't going very fast," but the court held him guilty anyhow. The Judge figured that the pas-senger deserved more courtesy I screaming to her husband. But when the husband seized a baseball bat and rushed forward to do bat-tle, the prankster hastily made his identity known. The woman was so upset by the incident that she sued the young man for assault. How-ever, the court decided that no as-sault had been committed. The judge said that, far from being ma-licious, the young man was only trying to be playful!" ' Friends Kelp Stricken Man Build Restaurant For Blind Neighbor LA CROSSE, Wis. What would you do if you suddenly went blind? John Knebes had to find the an-swer to that question, because blindness came upon him last April. His wife, Leona, had to go down to the Heilemann brewery, where he worked as cellar supervisor, and help him home. Diabetes had taken his sight. At 36, with a wife and two children to support, Knebes was helpless. But before you pass the hat for John Knebes, hear out the story of a determined wife, a loyal bunch of in-la- and 35 pairs of helping hands. The unemployment compensation checks ran out in five weeks. After that, the Knebes family had a choice of eking out an existence on state pensions or finding another way to make a living. Leona and John talked It over. They discarded first one scheme and then another. They decided that they might be able to make a go of a drive-i- n restaurant. The matter might have ended right there if it hadn't been for encour-agement from Leona's father, John Pretasky, and the urgings of her brother-in-la- and sister, Mr. and Mrs. William Fries. Fries is a fire-man. Before the Knebeses knew it, they had agreed to build and oper-ate Knebes' Drive-In- . Dad Pretas-ky, a hog farmer, bought four lots near the Knebes home, and $800 worth of fill was packed in. By the time the concrete floor was laid, there had been dozens of offers of free labor after regular working hours. Work on the frame construction was started, with Pretasky and Bill Fries leading volunteers. A couple of genuine carpenters kept the work laid out. Before long, there was plenty of help. Firemen from Bill Fries' shift turned up when they weren't on duty; Leona's brother, Lt. Harold Pretasky, also on the fire department, showed up. "Where did all the help come from? I don't know," Leona said. "There have been 35 men working here at one time or another. I don't know how I'll ever be able to thank them all." |