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Show ivnMAN'S WORLD OM Coats Make Nice Toppers If Tailoring Is Well Handled I' SEWING CIRCLE PATTERNS ' Kathleen Norris Says: eJrim lAJahted School Ojlroct : Side-f2alton 2)rcJS for, juniors Married Children Ba Sjrameat.- WNU rnum & Crtta TBS most popular coat tor tha -Ringer set for the present ap-JL ap-JL to be the short topper that iTwtll over all Mods of dresses two suits. It's sort of a casual tifit tort HP on nd oft easlly JJJutiD makes the girls look well tuned out t it's surprising bow many old eoits can be converted easily Into ittrsctlve toppers for school. Per-tupi Per-tupi last year's coat looks Just a Mt shabby tor wear this year, or lit bit outmoded by the abundance i ihorter coats the others are wear-ij. wear-ij. If the coat Is plaid or tweed v t nice solid color, then It is perfect per-fect material for the popular topper. top-per. i look tor a coat whose material Is jnnly woven with enough body to tiflor nicely. If the coat has a nice top, iuch as a lapel style or even I eollarleu one that sets well on Uu girl, you will have to do little to the coat except, perhaps, to change the padding In the shoulder!, shoul-der!, and make a present of a new lining that will carry It through the present school season. You wiH probably not use a pattern pat-tern for the coat, but In cutting it down it is perhaps best to fit it on the girl so as to be sure that you get the right length to it This should be folded up and pinned first so that you will know exactly how it looks before going to work with the shears. i Vbea Changing Sizes Use New Pattern ft however, you are making a large coat into a smaller one, the best plan to follow Is to rip the coat apart and use a pattern. Rave the coat cleaned, ripped carefully, and pressed very flat so that pinning and cutting can be easily done. When working with woolens, you cant have the ironing board too handy All seams on such heavy material should be pressed open 1 A I II mm. aawaa muz jreers coal. . carefully as soon as they are Hitched. This pressing may sound like a lot of nonsense, but it's absolutely ab-solutely essential so that you work along carefully planned lines and tt the stitching as even as possible.. pos-sible.. i Ih seam allowance on woolens should be ample as tha fabric win W out unless you've taken care of m carefully. It's also necessary Dow plenty for seams so that w iarment can be pressed well hlv the seams lie flat once they in put together. h some woolens which do not rav-jt rav-jt easily, or those which are not M"vy, the seams may be An-ed An-ed with pinking shears, but ttouM the fabric be heavy at an "best to overcast the edges to a nice finish to the garment 2m ren"deling an old coat "Particularly If shortening to a style, you win nave to regime re-gime pockets. Fit the pockets coat after it has been short-m short-m because in most cases they will to be lifted, and they should f J to Pfccs. with the r-r we pockets on a true fflwise grain of fabric. Then racb up to the top of the pocket jwn down and stitch to the 2 ,?ro, UD to the top of the Wte side, and down the width of ZLem- Kvot squarely at each g" Keep stitching within A the edge, which win make thh year's football games. Fashion wesssrles are an hnnortant wwbrightener. Look for flow-a flow-a awl?!? ,nd interesting stitches ia0" Jou want to bo In fash- f 42S,!?J!nUcInfluen tlll pre-iTT?1 pre-iTT?1 to nsny fashions. You'B , - to suits with tared tails, in h 7" eolflrftil -m - r-" Bait, Ifitjlll. I I ...art. ? e r: mrta A Designed 'for School xSl 1 ll J I 1 : :'JJ By KATHLEEN NORRIS Mil" Ail I III II tttr"-' AUWM. MMMMHj Shoulder detail takes this blue and white striped blouse out of the ordinary class. Diana Lynn, star of "Easy Come, Easy Go," wears this costume, so ideal for the school girL the stitching less conspicuous than if you stitched or V of an inch from the edge. j Easy Guide Offered For Lining Coat If you're remodeling a coat, chances are that the lining will have to be replaced. Select a fabric that slips easily a type always desirable desira-ble for lining any garment and choose a color that is harmonious. Some of the somber colors may be livened with gay plaid or contrasting brighter colors. An inconspicuous dark color, or a color a shade darker dark-er than the coat itself, is always a good guide. Remove the old lining from the coat rip it apart and use this as a pattern for cutting a 'new lining. Since most lining fabrics are of a slippery material, such as rayons and taffeta, it is perhaps best to baste them before sewing. Remember that the linings are sewed on the outside, as the inside of the lining is actually the outside when it Is placed in the coat You will have to attach the lining with hand stitching and this is done with small stitches so that the material will not slip loose. While you are sewing on the coat you will press it on the wrong side making sure all the seams are flat However, when the coat is completely com-pletely finished, the final pressing job will have to be done on the out. side. Have a fairly heavy cloth well dampened, and lay this over the right side of the material before you run the iron over it. Hang carefully and the coat will be ready to wear. Handling Materials Labels on ready-made garments gar-ments and fabrics are an important impor-tant guide to their care and will repay you well in the long run. These directions will tell you what temperature to use for pressing, as well as tips on the types of cleaning necessary. If your label tells you wool is preshrunk, you won't have to shrink it yourself. If not shrunk, do, it thus: Wet a three-yard piece of muslin, wring it out and lay over the wool. Roll both fabrics fab-rics together smoothly and allow to stand for 12 hours. Then remove re-move wool, hang to dry You may then be sure there will not be shrinkage after the garment is cut and sewed. If you are an inexperienced seamstress, select only small prints and checks so that they can be matched easily to other pieces during the sewing. Forecast Look for velvet and ruffles feathers, feath-ers, too in dressy costumes for the fall This is a romantic era, and fashion is using that theme, particularly for evening wear Beach coats are here in full force this year. Some of them look like robes for the home, except for the material, and others are pert and crisp, about knee-length. Others are made to match the bathing suit "Why not be engaged to each other for awhile? Why not have a year without with-out ruthing and planning and hurrying breathlessly to ehurehfm SHORT engagements are the fashion in America. Exactly why they are considered smart, and why a long enagement seems to reflect re-flect upon both the girl and her sweetheart, it is hard to say. Perhaps the implication is that if a marriage does not swiftly follow the announcement announce-ment of an engagement the humiliating thought will be that the young couple can't afford to get married just now. This is often the case, of course. But our young people are so sensitive sensi-tive to the opinions of their friends that they go right ahead and get married and pay the piper afterward. after-ward. In wiser and more ripened societies, socie-ties, societies not so close to the adventurer, ad-venturer, explorer, pioneer stage, there is such a thing as being engaged. en-gaged. This state is not composed of the mere hurried weeks of transition transi-tion from maid to wife, with the family scrambling through arrangements arrange-ments and the friends hastily selecting se-lecting gifts. It is a recognized experience, ex-perience, and a very pleasant one. Yet it is one which, in our way of doing things, cheats a girt Just as too early marriage robs a woman of a rightful time of fun, dancing, independence and youthful good times with other girls and boys, so this dash from engagement into wedlock deprives us, as a nation, na-tion, of one of the legitimate enjoyments enjoy-ments of life. The instant a girl and boy pledge their love to each other, all the older women of the family and group start in with plans for the wedding; the date must be immediately im-mediately set Why not be engaged to each other for a while? Why not have a year without rushing and planning and hurrying breathlessly to church? Why not friendship and companionship companion-ship and happy times together, in the recognized dignified status of being be-ing engaged? A Joyous Time. It would be better so. It would be much better for our girls and boys if they learned in this time to control the sex urge that is at the base of all engagements, learned what interests and hopes and amusements they share, learned that honeymoon excitement Is not the base and substance and entirety entire-ty of the relationship between a man and a woman. Well, whether we can ever make our youngsters realize that or not certain it is that they are paying nigh today and will pay tomorrow and tomorrow tor the wjld wave of wartime marriages, those marriages mar-riages that were entered into after only weeks of acquaintanceship, and Immediately interrupted by long war partings. In most cases there was no real engagement period pe-riod at all; carried along by the first rush of young passion the boy and girl hadn't a moment to spare from wedding plans in the brief interval. in-terval. Such a girl is Norma, a youngster that I have loved since she was born. She is 18 now; she was mar- 'Wild wave oj wartime marriagte . . . NO TIME TO GET ACQUAINTED During the war thousands of young couples married in great haste. This was due to several influences, such as the excitement of the period, the fear of many girls they might become old maids unless they acted quickly, and the yearn-ing yearn-ing of young men for "some one to come home to." Many of these marriages have turned out very well, hut others are heading towards the break-up. Miss Norris blames the very short engagement period for the collapse of so many dreams. The young people never really got acquainted before they rushed into matrimony. matri-mony. No wonder there is a lot of disillusionment and frio-tion, frio-tion, now that the men have returned! Real love must develop de-velop slowly and quietly, and this takes time. ried just a year ago to a boy who was her husband for only seven weeks before he went overseas. Norma waited alone for the baby. She discovered that a baby is quite a problem; the long last weeks of dragging about were hard on Norma Nor-ma and she was innocently surprised sur-prised when she discovered that her infant daughter was exacting, tiring, tir-ing, a heavy responsibility and a constant drag on her freedom. Jock Wants French Girt Noma's own mother is a grass widow, very pretty and flirtatious at 38, and she doesn't like the role of grandmother in fact she won't accept it She laughs at Noma's troubles, and reminds her that the youthful marriage was Norma's own choice. Now Jock is home again, and he tells Norma that he wants to marry mar-ry a French girl named Rose-Marie. He is desperately, deeply in love this time, he can't think of anything but the new love. Rose-Marie has come to this country, and is settled in Reno, waiting tor Jock. Norma is outraged; she doesn't know where to turn, Jock has only a modest mod-est salary; he doesn't make enough to support himself and one woman, let alone two women and a child. Just now, persuaded by friends, Jock and Norma and the baby are living with an aunt of hers, keeping keep-ing the surface smooth,- and making mak-ing an attempt to renew the old feeling. But a cold flaxseed plaster is not clammier than dead passion, especially when a new infatuation has taken possession of man or wife. Jock probably sees Norma now as only an obstruction in the radiant path that leads to Rose-Marie. He is writing Rose-Marie, of course, that any day Norma may give him permission to sue for divorce. He has not character enough to put the new love out of his heart and live tor his wife and child. On her side Norma is completely unfitted to see the situation through with the patience and goodness that must win such a husband in the end. They are children who have taken an exciting dream for reality, and are now awake. 'Atom-Bombed' Cows Some fifty "rada-cows" that turned gray overnight after the first atomic bomb went off near their New Mexico grazing ground, appeared ap-peared otherwise unaffected nearly a year after their experience. Any day now they may face the butcher. The cows were shipped to the atomic atom-ic bomb center at Oak Ridge. Tenn., after the New Mexico test, and have been under close medical scrutiny. scruti-ny. None has died of radioactivity causes and two have calved deli" ering healthy offspring. ' f . ( .... .SO' Here's Meat for Your Table (See Recipes Below) Choice Ways with Meat The large amounts of cattle butchered recently mean more meat on your table and tor many of us, it wiU mean rounding up those delectable, mouth-watering recipes that make meat so good to eat There's not meat to waste, but you'll be able to find a variety of cuts with which I'd suggest you do your very beat Cook it carefully ao as not to shrink it or dry it out .Season .Sea-son it well and you'll give the family something to cheer about First we'll start off with some very flavorful beef recipes. One uses sour cream which will make rich, delicious gravy along with the meat and the other uses good seasonings sea-sonings which will do the most for the cut of meat Swiss Steak in Sour Cream. (Serves 6 to 8) t pounds round steak (2 inches thick) Flour, salt pepper, fat t onions, sliced cup" water - Vt cup sour cream t tablespoons grated cheese teaspoon paprika . Dredge steak with flour and season sea-son with salt and pepper. Brown on both sides in hot fat Add remain-tog remain-tog Ingredients, cover pan closely and simmer slowly until meat is tender, about 2Va hours. Beef a la Mode. (Serves 10) 8 pounds beef rump roast V pound fat salt pork Pepper 1 clove garlic, chopped Bait, cayenne, flour 8 onions, sliced 4 tablespoons bacon drippings 1 bay leaf 1 sprig parsley 8 carrots sliced 1 turnip, sliced 4 cup boiling water Cut deep gashes in beet Slice salt pork very thin, rub with pep per and place in gashes of meat Rub meat with garlic, salt and cayenne and dredge with flour. Brown onions in bacon drippings. remove onions and place meat in kettle. Place onions, bay leaf and parsley over the meat Cover and cook slowly until well browned on one side. Turn and brown on other sides. Add vegetables and cook until un-til well browned. Add boiling water, wa-ter, cover closely and simmer tor 3 hours or longer, adding more water wa-ter if necessary. Serve meat with vegetables and gravy. You should be able to find plenty of pork on the market and there's no more tempting way of preparing pork chops than with apple stuffing. stuff-ing. Here's how it's done: LTNN SAYS: Pan-Broiling Meat: If you don't have a broiler and want to broil meats, use a heavy, pre-heated frying pan. Do not use any fat in the pan, except when broiling ground meat Brown meat in the hot pan on both sides. Season only after it is browned, otherwise other-wise the salt win draw out the rich juices. Never add water or cover the pan for pan broiling. The idea is to make it as close to oven broiling broil-ing as possible. When meat is browned, turn down the heat to finish cooking. Turn occasionally to cook evenly, and keep pouring off the fat as it accumulates tg that the meat will broil rather than fry. Lamb chops, small steaks, chops and meat patties are excellent excel-lent when prepared by this method. LTNN CHAMBERS' MENUS Swiss Steak in Sour Cream Green Beans with Slivered Carrots Browned Potatoes Head Lettuce Salad Fresh Cantaloupe with Berries Bread Beverage Recipe given. Pork Chops. With Apple Stuffing. (Serves 6) 8 thick pork chops 1 slice salt pork, diced H cup bread or cracker crumbs 8 teaspoons finely chopped parsley 8 tart apples, diced K cup chopped celery 14 enp chopped anion W enp sugar Salt and pepper Have pork chops cut one to two inches thick, with a pocket cut from the Inside. Fry salt pork until crisp, then add celery, and onion and cook until tender. Add diced apples, sprinkle with sugar and cover. Cook slowly until they have a glazed ap pearance. Add bread crumbs and season. Stuff into pocket of pork chops. Season chops with salt and pepper and brown on both sides in hot skillet Reduce beat add a few tablespoons water, cover and cook slowly until done, for about 1 hours. Braised Veal Steak. (Serves ) 8 pounds veal steak I egg, slightly beaten 8 tablespoons milk 8 cups crushed cereal flakes 4 tablespoons fat 1 small can mushrooms Have steak cut one inch thick. Cut into pieces for serving. Dip into mixture oz egg and milk, then in . cereal flakes. Brown in hot tat and cover with mushrooms and their liquid. Cover tightly and cook slowly until tender, about 49 minutes. Thicken the liquid for gravy and serve over the veal steaks. If you've been lucky enough to get your share of lamb, then you will want ideas tor preparing the different cuts. Because of its delicate del-icate flavor, lamb takes a different type of seasoning than other meats. Lamb Hash In Cabbage Leaves. (Serves 6) 1 head of cabbage 1 pound lamb, minced 8 onions, chopped 1 enp uncooked rice Salt and pepper 3 or 4 tomatoes, sliced cop water Meat stock Cook cabbage until tender; drain and separate leaves carefully. Combine Com-bine lamb, onions, rice, salt and pepper and mix welL On each cabbage cab-bage leaf place a tablespoon of the mixture and roll, turning ends of the cabbage in to secure the roll. Place the rolls in a greased pan, add tomatoes, water and sufficient stock to half cover the rolls. Cook in a moderate (350 degree) oven or until rice is tender. Lamb en Brochette. (Serves 6) 2 pounds lamb steak 3 tablespoons cooking oil 4 tablespoons lemon Juice 1 anion, minced 1 teaspoon salt H pound mashrooms Cut lamb into 1-inch squares. Combine oil, lemon juice, onion and salt and pour over lamb and let stand several hours. Drain lamb and place meat on skewers alternately alter-nately with mushroom caps. Place 4 inches below moderate broiler heat and broil 12 to 15 minutes, turning several times. Remember that uncooked meat will keep safely only a few hours unless you put it in a refrigator or very cold place. Ground meat needs colder storage and keeps a shorter time than unground meat Leftover cooked meat also needs storing in a cold place. Released tqr Western Newspaper Union. iL lil A 0-14 Vri. II 111 t Wide-Girdled Press AN ideal school frock for the lass of six to fourteen. The S retry square neckline is outlined a bright rio rac. which also trims the full skirt She'U love the grown-up look of the popular wide girdle, Use a colorful checked or dotted fabric in her favorite shade. Pattern No. 8871 eomes In sizes 4, 10, IS and 14 years. Six g. yards of 33 or 88-inch; S yards rtc rao. Nt Exeltlnf Dinerent the (nn.er heat at FASHION. Sea Iwenty-Sre eente far iu eapr ! this M-P( baek at U.aa fta pattern fat all fcaraa aewre...eaf SaaUeas hf aatlaaallp fcaawa laahlea editor edi-tor , . . paelal patltra r tea-Slant America. 4ealtera ... aaateal Sealma bf America's laleataS Janlera , V Ira akaalder pa palters priMts M ; To prevent mold or rot, spread out oranges or lemons ao not pue them together. Never put a dress away Immediately Imme-diately after wearing it Air it to get the wrinkles out. Fared apples will not darken If cupped in lemon, orange, grape fruit or pineapple juice, When through sewing-, use Jun ior's magnet to pick up the stray pins, Moths and beetles breed In warm piece, but if you must choose between damp closet or basement or a hot attic, choose the attic. Never buy mare than sis month's supply of spices. Keep ing the quality depends on the re tention of natural oils, so spices should be stored in air-tight containers. con-tainers. If yon have a weakness for but tons, but despise making button- boles, here's what you do. use the buttons to make attractive lapel ornaments or to trim the edge of pocket. 7asfier CINNAMON DUNS Hot luscious Cinnamon Buna at a moment's notice! Fleischmann's Fast Rising Dry Yeast is always ready for quick action . . . keeps fresh for weeks on your pantry shelf. IP TOU BAKE AT HOME just dissolve according to directions, on the package, pack-age, then use as fresh yeast At your grocer's. Stays fresh 11-18 Wide Shoulders, Narrow Waist HERE'S a smart frock that's sure to win you a wealth of compliments." The clever side wept closing is novel and very charming buttons are repeated on the skirt and pocket. Notice how the wide extended shoulders accent a tiny Junior waistline. Pattern No. (1(149 tg designed for sizes 11. 12, 13, 14. 18 and 18. Size 12 requires l',k yarai oi x or ja-incn. Send your order to; SEWING CIRCLE PATTERN DEPT. 130 South Welti St. Chicago 7, 111. - Encloae 25 cent! in coins for each pattern desired. , " Pattern M" Cl" ntxtil"" ' . .A tvD Of tf"- ... -7 .on your pantry shelf rr -5-i 4 jf "- 'i ISM TRY ALL 6 FLAVORstd: i -"'"JUL,. . 'H"-" p.;. M-ii-jWSh V. |