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Show PROVO (UTAH) SUNDAY HERALD. SUNDAY, FEBRUARY 23, 1041 PAGE FIVE Peeking Ahead Info Spring r i 1 Hi' 1 i S ! i The patriotic motif is .spotlighted in spring fashions. Capes are red-letter news, too. So this ensemble, of lightweight light-weight worsted in Cadet Ca-det Blue combines two newsy features. The cape-coat is quite military mil-itary - looking, with brass buttons and an eafilc embroidered in gold on the side of the scarlet silk-lined dc tachable cape. This is the type of casual coat which is the backbone of many a smart college girl's wardrobe. It's of beige, oatmeal tweed, finished i with a detachable, lynx-dyed wolf collar. .3 ? America Could Use Time Women Fritter Away i - ; Here's the f perfect coat to I wear over j country clothes, j to take along on; a cruise, a ' picnic, an auto- I mobile trip. It's ; of pure wool In beige with a colorful Scotch overplaid, and has a tuxedo f front and deep patch pockets. Cut along swagger lines, it is full and comfortable,! as a sports coat should be, but still manages not to j look bulky. It j would be smart I over a brown I skirt and I orange sweater I and equally nice over simple dresses S in pastel wools. j A coat like this is a 5 "general utility"! "item that f should be in (every wardrobe 1 1 I 1 National defense is reflet ted in the rpiin overcoat . picture . . . the military note is frequent . . . with brass button., and chevrons galore. Other starred coat fashion ncw3 Includes the push-up, bloomer bloom-er sleeves, to wear with longer gloves . . . mit'dy collars . . . detachable de-tachable capes in a wide variety of lengtl s . . . the rounded shoulder shoul-der that lopes gently in a natural nat-ural s it of way , . . uolman rlevca with shoulders ih.it renlly i l-'po . . trapunto decoration. The smallest casual coats are niven that category simp!y be-rause be-rause they are of soft, informal-looking informal-looking woolen:;. In liiie," often resemble closely socnllod lion-casunl c?at.; or' .sleep twilln and hard, smooth fabrics. The fab-lic fab-lic determines whether a coat is casual or drer.sy. In casuals, green;;, butterscotch, butter-scotch, warm browns and dusty pastels, including pink and blue, are top ranking colors. Dressier coats run more to navy biue and biege than to black at the moment. In general, tiie coat silhouette is slimmer. It's cany enough to find fitted and flared models and a great many boxy types, but, even in these the former variety is less billowing- at the hemline and the latter lers voluminous. Marian Young. MOT1IKK OF 3 (illADCATEII , CIIKYEMNK. YVoy. !U:) Mrs. Ruby Mullin, despite the fact that fj'l ''aVSI ,cen-fqf1, soip, y n(J.-mlO, n(J.-mlO, befieves that education is' the proper thing for her. She received her Cheyenne high school disploma juyt after her 18-year-old son, Jack, had been graduated. An- tVshley, graduated in I he third, Billy, is in ;thcr son, IOCS, while the ninth grade. u ake your choice - of 3 FAST DAILY TRAINS TO SAW FRANCISCO v . ...J : , , ; . u . '. - - 1. SAN FRANCISCO (Economy train for chaircar and touristpassengersonly. Breakfast 2 5f, luncheon 30C, dinner 35f. Stewardess-nurse, etc.) 2. OYERIAND LIMITED (Luxurious all-Pullman train.) 3. PAGFIC li'.'ITED (AH types of accommodations.) Choose from these LOV7 ROUND $ TRIP FARES to San Francisco From SALT LAKE CITY in comfortable chair cars and coaches on the San Francisco Challenger and Pacific Limited. ($30.40 coach round trip to Los Angeles via San Francisco.) 29" 035 n moern tourist sleeping cars on the San Francisco i) "1 Challenger and Pacific Limited (berth extra). Same fare to Los Angeles via San Francisco. flQ standard Pullmans on the Overland Limited and j Pacific Limited (berth extra). Same fare to Los An-" An-" geles via San Francisco. For information, see or writf II. K. llinshaw. General Agent, 41 So. .'Main St., Salt Lake City, Telephone 3-2601 ISY UUTII MILLETT With real leadership the women of America could play any role the government would like to have them play in national defense. de-fense. They have the brains. They have the time. And they are almost al-most pathetically eager to do their part in this great American undertaking. ; . The one thing they Jack is leadership. lead-ership. Women arc natural "joiners." "join-ers." Almost any woman you know belongs to at least three clubs and organizations. But go to one of those club or organization meetings, and you'll see what time and energy wasters vVmnen RM wiHentFsy' TlrWl ?ththn-.sc"lves ?ththn-.sc"lves in a group. V AYS IN WHICH TIIKY WASTE TIME They will spend an hour discussing dis-cussing a money matter that won't make two dollars difference orfe way or the other. They lose precious time trying to appease each other. In the typical woman's club no member dares give her opinion without apologizing for it first, and without with-out admitting at great length, that the opposite view might be the better one after all. And then they always have to tat. That would be all right if they would go to a restaurant and order something the way men do but they have to spend the morning before a luncheon meeting cooking the food, take time to serve it in the fanciest way they know how, and then wash dishes afterward. LIKE TO "EARN" MONEY FOR CHARITIES When money is needed, instead of pledging a small amount apiece, they decide they must "earn it and so they cook up elaborate schemes and wear themselves out "earning" the money. Of course, each woman spends just as much "earning" the money as she would donating it by the time she gives her share of the food, uses the family car and her own time. But women seem to feel more noble if they "earn" their money. They really enjoy doing things the hard way. They're available the women of America ready and willing to take part in any scheme Uncle Sam thinks up lor them. But to make use of woman-power, Uncle Sam is going to have to provide some capable, go-ahead leaders, and give women a blueprint of what they are to do. Otherwise, they'll meet to eat, and national defense can wait until un-til the dishes are done. ODERN lVILENUS A, SCALLOPED POTATOES (Serves 4 to 6) Six medium-sized potatoes, 2 tablespoons flour, 6 tablespoons butter, 1 teaspoon salt, 1 pint hot milk, 2 tablespoons chopped parsley. pars-ley. Wash potatoes, cook in boiling water until half done, skin and slice or cut in cubes. Grease shallow shal-low baking dish, place in it a layer of potatoes, sprinkle with some of the flour and salt, and dot with butter. Continue until all potatoes are used. Pour in hot milk, cover, and bake in slow oven (300 degrees F.) for 1 hour, or until potatoes are browrn on top and soft throughout. If they become be-come dry add more milk. Serve potatoes in baking dish, and just before serving sprinkle chopped parsley over top. Hat and Hair-Do Work Together BY ALICIA HART NEA Service Sta.fr Writer When a milliner so famous for trend-setting as Lilly Dache admits ad-mits that she found inspiration for several of the hats in her spring collection in new hair styles, every woman ought to be convinced once and for all that her coiffure is as important as her hat, and vice versa. The expert, Charles of the Ftitz in whose hair designs Madame Dache found inspiration, believes that we definitely have seen the end of the era when a woman left her hat off to keep from mussing her hair. Ion't Make Coiffure A "Set Piece" ? He points out that hair is woman's most pliable feature and that therefore it's a mistake to think of it in terms of a "set piece" to which her hats must conform. The forward swoop of many of the Dache hats starts behind the high pompadours, rising from the back of the head. Heart-shaped hats are smart with heart pompadours. pompa-dours. Oriential loops of hair are interesting with adaptations of Chinese hats. One coiffure, approiratcly called call-ed "Waikiki wave", has wings of hair over the ears, breaking into a foam of ringlets "from the forehead fore-head in a downward curve behind the ear. The pompadour is a two-way two-way business which may be combed upward from the forehead fore-head or over into a reverse pompadour. pom-padour. With the Oriental motif creep ing more prominently into the fashion and beauty picture, pompoms pom-poms of violets, hyacinths, carnations carna-tions and other fresh blossoms often are shown at either side of the head for evening. A short rope of apple blossoms is chic just behind a medium-high pompadour.' Hair Must Gleam With Health Nothing is chic, however, In hair that isn't gleaming with health and cleanliness. Only beautifully beau-tifully groomed hair lends itself satisfactorily to any smart coiffure, coif-fure, simple or elaborate. This means brushing at least three times a week. It means a shampoo sham-poo at least once a week. And, particularly if your hair is just brown with no great amount of natural highlights, it may .also mean that every shampoo ought to be followed by a rinse. A brand new, absolutely clear, after-shampoo rinse, now on the market, removes every trace of soap, leaves, the hair soft and easy to manage and really bright and shiny. In addition, it eliminates the necessity for use of wave-set lotion. It was invented by a family fam-ily of hair authorities, and directions direc-tions are simple to follow. EIGHT TWINS IN FAMILY CAPE TOWN, South Africa (U.P) A fourth pair of twins has been born to Mrs. H. J. Swart, the wife of a soldier serving in the South African Defense Force, who lives in Gansby, a little fishing village, east of Cape Town. Mr. and Mrs. Swart have been married nine years and have nine children five boys and four girls. Only their first born is without a mate. Let Labels Guide You When Buying Your Meat Cuts When you buy . Sunday's roast of beef be sure you are getting the grade of meat you pay for. The Department of Agriculture has set up new beef grades. You'll find these grade marks over and over again on the whole length of the meat carcass. PRIME: The highest grade of beef. Domestic consumers rarely rare-ly see it. CHOICE: Highest grade of beef commonly available to consumers. Usually cuts are relatively fat and require considerable trimming. trim-ming. GOOD: This grade meets the needs of consumers who have small food budgets and want the best quality they can get for moderate mod-erate prices. Carries enough fat for average needs, but not enough to require heavy trimmings before serving. . COMMERCIAL: For consumers able to buy beef only if prices are below average. Has very little lit-tle excess fat. Produced from steers and heifers and relatively young cows fed largely on grass or roughage. Inexpensive. UTILITY: Lowest government-graded government-graded meat usually available to consumers. Includes meats which are not tender but can be made palatable by careful and imaginative imagi-native cooking. It should be sold at the lowest price. Utah Coetity9s TV lh iMiesir i V Ji CD F 6 uu (Established 1870) of O. II. IJEIIG Founder i i j in i Former Home of Jesse Knight 183 East Center St. Now the Kerg Mortuary i i t 1 iA 1 ! s it - - J ' . the t . - O r I g i Berg Mortu- t ' ary, at 476 South Uni versity Ave- I nuc. .... . .. .1 ... I 1 Second home of tho Berg Mortuary, Mortu-ary, erected in 190'J, at 45 East Center Street. BERG MORTUARY First mortuary in Provo, and the oldest in Utah County . . . Foremost in the number of families served over a period of more than 71 years. It is particularly fitting that the Berg Mortuary should now culminate nearly three quarters of a century of consistent progress prog-ress by acquiring one of the finest and most imposing homes in the state. QuiLir Record ofrEr:Mrcss It is a far cry from that little store building on South University Avenue, which was the original quarters of the Berg Mortuary, to the mansion 'of Jesse Knight, the home of this 71-year-old firm. The contrast con-trast tells a striking story of progress, both for this institution and for the community it serves. The beginning of the Berg Mortuary dates back to 1370 when O. H. Berg, father of the present owner, began making caskets as an adjunct to his general contracting business. By 1902, so much of his time was taken in directing funerals that he decided to devote his entire time to this profession. Joined by his son, Wyman Berg, to form the firm of "O.-H. Berg and Son" in 1902, he built new quarters on East Center Street which they occupied for more than thirty yeafs. A few years 'ago, the name was changed to the "Berg Mortuary." Now after seven decades of service and growth and moving to our present location, we are in a better position than ever to serve the public. We particularly emphasize the fact that this move entails no increase in funeral costs. With the finest of facilities, the cost of Berg service remains within the reach of all. Mortuary WYMAN BERG Present Owner |