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Show THE BULLETIN. BINGHAM CANYON, UTAII WOMAN'S WORLD New Window Treatments Pay Dividends in Home Decorations By Ertta Haley Did you know that new window in your home will pay you more In decorating divi-dends than anything else that you can do to a room? Windows can be such a striking feature, even though they are small, and they can be treated decoratively, at less ex-pense than furniture or walls. Old curtains and draperies may often be used as the means for decorating windows, If they lend themselves to new color by dyeing or simple trimming like fringe or ruffle. If old draperies are worn and cannot be dyed, they can frequent-ly be turned inside out and used again. This is particularly true of velvet, velveteen or corduroy. Cot-ton fabrics, such as homespun or muslin types, can be dyed readily. Remnants will often yield enough material to utilize for trimming, too. Check over old formals, feed lacks, old sheer curtains or pieces of materials picked up at sales. Com-bined cleverly with what you have in the way of draperies or curtains, jrou can come up with good win-dow treatments. Do your planning of the new proj-ect with a flair, and don't get side-tracked with an easier but less effective way of doing the job once you're in the midst of it. Some and the other of plain material that contrasts well with the pre-dominant color of the print, make two rows of ruffles and hang at the top. Use the print on top of the plain. Old sheeting is excellent to use for ruffles, as described above, for it can be dyed any color to match the printed cloth which is picked from a remnant counter or is left from an old cotton bedspread or drapes. For dining or living rooms, you can make old sheer curtains look double or triple their original val-ue simply by adding rows of ruffle to panel curtains. Then dye the whole panel with the ruffles the same shade, something which will go well in the room. Sheer and panel curtains in con-trasting shades can be used on the Double ruffles odd color .... effects planned have to be carried out with good workmanship and care, if they are to be effective, bo plan to give these the utmost in attention to detail. If you don't want to re-d- o the whole room, choose a window treat-ment that will not make the walls and furnishings look too shabby, and thus force you to go further in your efforts at decoration. Use Fringe, Ruffles On Old Draperies TTVinffo (rimmlnff ran hm lifir1 fn both modern and traditional rooms. It's an excellent way to trim old drapes and curtains, because of its easy application. You may have fringe from an old pair of drapes that can be dyed to suit your new scheme. It may also be purchased in different colors. Use matching or contrasting fringe for any of the following suggestions An old pair of turned draperies can be treated to a fringe decora-tion in "V" formation, using three I "I 111 111 same windows. The panel curtains may be light in shade, while the sheer curtains, hung over them in the manner of draperies, could be the darker color. Both sets of cur-tains should be full to give a lux-urious look to the windows. Striped wallpaper In a room fre-quently gives rise to a curtain problem. Solve it easily by using white sheer curtains tied back with a tailored bow. Use a cornice over the curtains, with a tailored bow at the center. Cornice and tiebacks may match the stripe in the wall-paper. Use Feed Sacks For Curtains Feed sacks offer excellent cur-tain material because their tex-tures are so interesting, and the fabric source so economical. Dye them into the desired color, and use one of the following treatments for them. Using two or three feed sacks for each side of the curtain, de-pending on the length of the win-dow, stitch them together and place a ruffle of feed sack or other ma-terial at each seaming. These should be of the same color. For informal rooms, such as dens, play rooms or nurseries, plan to use sacks dyed in several col-ors to give a rainbow or circus ef-fect. These may be attached to a wooden pole at the top of the win-dow by means of wooden rings. Small windows strung in .a line across the room, such as you might have in an attic or basement room can be treated nicely with several sacks hung to sill length. Use sacks of one color, but have the cornice in a contrasting shade. Bathroom windows can be inex-pensively dressed with feed sacks since they can be dyed to match the towels. Cottage type curtains, or straight-hangin- g curtains with a ruffle at the top are excellent. If desired, the ruffle may be in a contrasting solid color or print. Here's a good treatment for a bay window. Dye enough feed sacks to use for a ruffle at the top of the windows, and for draping two sides, in a dark color, preferably a room color. On the windows themselves, use Priscilla curtains tinted in a curtain shade, or in plain white. Keep Materials Moving In the Dye Bath When you're dyeing materials, the Important thing to remember is that they be kept moving constant-ly to get an even shade of dye as well as to prevent any streaking. You may use whatever utensil is handy, but the larger the better. Use a bath or laundry tub, a large basin or vessel, a preserving ket-tle or large wash boiler. Light shades can be tinted with tap water, but darker shades re-quire simmering temperatures. One package of dye is usually enough for three yards of material nd fringe sddi style. rows of fringe coming just about at the center of the drape. If dyed to a bright shade that contrasts nicely with the drapes, this can be effective. If your room is modern in con-ception, you can us. any plain ma-terial for draperies, the more tex-tured the fabric, the better. Add narrow fringe to the draperies in graduated rows, starting with one row at the top, followed several Inches lower with two rows, then three and four rows. Fringe may also be used as the edging on coarse net curtains. This is especially good on single win-dows such as you would find in a hall, dinette or bathroom. For washable curtains, simply baste the fringe on. or sew it to a strip of snaps such as you might use for attaching a cover to the dressing table. Remove the fringe before laundering and then snap it on again after the curtains are clean Ruffles don't even have to be of the same material as the curtains to which they're attached. Another nice idea to know in this respect is that two different materials can be used to ruffle trim the same window. Curtains Look Expensive With These Tricks For kitchen or bathroom, use a deep ruffle at the top of the win-dow. Add three or four rows of ruffling to the lower half of the half curtam. All the ruffles can be dyed in darker or lighter shades of the same color, yellow, green, pink or blue. For a narrow row of kitchen win-dows, here's a neat idea: Using two kinds of material, one of print r TV w ' ML Fluffy dumplings and chick-en fricassee provide a heart-warming, appetite filling meal for moderate cost. Diced pork adds an interesting flavor touch to the chicken. LYNN CHAMBERS' MENU Barbecued Chicken Shoestring Potatoes Slivered Green Beans Tossed Green Salad Whole Wheat Buns Lemon Meringue Pie Beverage Recipe Given Tasty Chicken Dishes Enhanced by Proper Use of Seasonings A FREQUENT meat appearing on menus is chicken because it's versatile and delicate flavor are a favorite with most. Even though you serve chicken frequently, you can have unlimited ways in which it's brought to the table. High in QjtV tein, rich in iron an phosphorus and valuable for it' vitamins, yC. chicken can be served to both fiD Cinj adults and chil-dren. You may have it in simple fricasee form with dumplings, an favorite, or baked or barbecued, as something special when you entertain. HERE'S A NEW portrait of a tried and true favorite that you can easily duplicate with this sim-ple recipe: Chicken Pot Pie (Serves 6) 1 four pound fricassee chicken H pound salt pork Water or stock Salt and pepper Dumplings Cut chicken into convenient pieces for serving and dice the pork. Place together in a good-size- d saucepan, cover with water or stock and bring to boiling point; cover closely and simmer from one to two hours de-pending on the age of the chicken, seasoning when about half done Thirty minutes before serving time put in dumplings and be sure to keep pan closely covered while they are cooking Arrange meat in cen-ter of dish with dumplings around it, pouring gravy over meat Dumplings 1H cups flour Vt teaspoon salt l'j teaspoons bak-ing powder About cup milk Sift flour, salt and baking pow-der. Mix thoroughly but quickly Baked Chicken Goulash (Serves 8 10) 2 3M pound young chickens Flour Hi teaspoons paprika 2 teaspoons salt Y cup fat or salad oil 4 cups sliced onion cup hot water. Wash chicken; dry; disjoint. Mix Vi cup flour, paprika and salt. Dredge chicken with flour mixture, yo" Brown chicken jri.A i" fat or salad A "' Remove Y&jJ)l cnlcken: brown iTj onion in same "SsS-li- lj pan. Alternate VJ) layers of chick en and onion In casserole. Add water. Cover; bake In moderate oven, (350"), 1V4-- 2 hours, or until chicken is tender. Thicken stock with flour mixed to smooth paste with cold water. Chicken with Mushrooms (Serves 6) 'i cup canned grean peas H cup mushrooms 2 cups cooked chicken, diced with milk and drop by small tablespoon full Into hot stew gravy. Cover closely and cook 12 to 15 minutes without remov- - ing lid from saucepan. Barbecued Chicken (Serves 2-- 4) I 'A to 2V4 pound young chicken (broiler) Barbecue Sauce: 1 teaspoon salt H teaspoon pepper 1 tablespoon paprika 1 tablespoon sugar 1 medium onion, chopped fine 1 enp tomato puree or catsup H cup fat cup hot water cup lemon juice 1 tablespoon Worcestershire sauce Cut chicken in half or in quar-ters. Arrange in a baking pan. Brush with hot Barbecue Sauce. Cover, then bake in moderate oven (350") until about half done. Un-cover, continue cooking, basting fre-quently with the hot Barbecue Sauce until tender and nicely browned. Total cooking time: 1 to I hi hours depending on size and weight of chicken. Barbecue Sauce: Blend salt, pep-per, paprika, and sugar in sauce-pan. Add onion, tomato puree or catsup, fat and water. Heat to boiling. Remove from heat. Add lemon juice and Worcestershire Sauce. Use for basting during cook-ing, and to serve with the cooked chicken. 2 tablespoons butter 2 tablespoons flour 2 tablespoons blanched almonds cup milk or cream cup chicken broth or water Salt, pepper Dash of ginger 1 teaspoon chopped parsley Sliver or chop the almonds. Saute mushrooms. Melt butter, blend in flour and stir in slowly the milk and .troth. Cook until thickened, stirring constantly. Add all remain-ing ingredients. Place in ramekins or a large pudding dish and set in a pan of water. Cover with rich cheese biscuit triangles. Bake in a hot (450) oven for 5 minutes, then at 400 for 15 minutes or un-til the biscuits are golden brown. Rich Cheese Biscuits 2 cups sifted enriched flour 4 teaspoon baking powder teaspoon salt H cup butter cup milk 1 cup grated American cheese Sift flour, measure and sift again with salt and baking powder. Cut in butter; add grated cheese and milk, mixing gently. Roll to thickness and cut Into triangles or other shapes desired, using floured biscuit cutter. Place on top of chick-en in ramekins and bake as di-rected. Chicken Creole (Serves 6) Z pound chicken Salt, pepper, paprika y4 cup chicken fat er shortening 1 onion, sliced 1 cup uncooked rice 1 can (No. 2 ) tomatoes 1 green pepper, seeds removed Dress, clean and cut chicken into serving pieces. Season with salt, pepper and paprika Brown onion in chicken fat. add chicken and brown lightly Cover and let simmer for 1 hour Add remaining ingre dients and place In casserole. Cov-er and bake in a moderate (350) oven until tender, about 1 hour. Quick and easy Is this jellied salad: to one package of lemon-flavore- d gelatin add one cup of hot grape juice, then 1 cup ginger aie. Chill with mixed fruits if desired Heat canned corn, then break eggs, slightly beaten, over the veg-etable. Cook gently until eggs are set. Serve for a quick lunch. Chicken, mushrooms and peas go Into these ramekins with a rich cream sauce. Then they're topped with triangles of rich cheese pastry and baked until golden brown to give a colorful, flavor-packe- d main dlth. LYNN SAYS: Try Kitchen-Teste- d Ideas For Meal Appeal Cabbage, cut fine, and cooked with sour apples and caraway seed makes a good vegetable dish served with spareribs or pork roast. Squash takes to orange juice as a seasoning. You can mash the pulp, season with the juice and re-turn it to the shells. Glaze your carrots with sliced oranges, brown sugar and meat drippings. They'll have a spicy. Interesting flavor. Try adding raisins to your hot applesauce a few minutes before it finishes cooking. They'll be plump and flavorful, then serve over toast triangles. Grapefruit makes a good meat garnish or dessert if you spoon apple mint or currant Jelly over it before broiling. Blanc mange made with a bit of coconut, then poured into small molds to chill makes a pretty des-sert when unmolded and served with raspberry sauce and thin but-ter cookies. Travel Coat Lightweight red tweed with textured Interest Is used in this Interesting travel coat. Its crossover front Is belted In with red leather, while the sleeves are full and worn pushed up to the elbow, or slightly below. Ect Dickinson POPCORN I St4. JlealUilul-- W Always Pops . 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