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Show The Cache American, Lojran. Cache County, Utah Widespread Vogue Predicted For New Bolero and Cape Suits Kathleen Norris Says: Before You IFrite to U Syndtrsle WNU Patre Seven Ilim-T- hinl: By C11ERIF. NICHOLAS Feature. . jr fj t ' -..-i- i rs :mm . ... . ' I 4 1M t w Ii ( f A. , It h Crisply-Coate- Fish Takes It Easy on the Budget d tSee Recipes Below) Serve Fish Often Lynn Chambers 4- t lie also married an English girl, whose feet, alter five year of war tions, were probably solidly on the ground. By KATHLEEN NORRIS TY FOLKS write me so much about trou- . ble that Ill be if I want to go home dar-gonn- ed writes Private Tom Willoughby, from a post somewhere in northern England. Its got so bad, the letter goes on, that I kind of hate to open the letters! My mother, my father, my sisters, all write me as if theyd be glad to change places with me. I wish they could, for a few weeks. I was in the hospital four weeks, I didnt write them anything about that until I was almost well. Ive been over German towns in a bomber seventeen times. Ive been wet and cold and scared and hungry more than once, ter have bought three small farms, and homesick all the time. one each for their absent boys. Still But my letters arent half as another devoted family is going to present their boy when he comes depressing as theirs are. acagain, Ita all rising prices and shortages and manpower scarcity and how dull the town is in wartime, with no men to dance with and no gs to go anywhere. They tell me that the fellows who arent in the service are getting a long head start on me in business, and that Roger and Bat have just bought darling homes out in the new development and that both their wives are having babies. Ma writes me about her arthritis, and Dad about his business troubles; the girls dont write often, but when they do its one long yelp about not having anything to do, nor any fun, and wishing the rotten old war was over! My sisters are 17 and 15; I am 19. You dont know how it makes us feel, out here, to know that theres so much trouble at home. Every fellow I know wants to get home, dreams of baked beans and Main street, the local newspaper and the familiar faces. To have the lucky ones, who can stay there, knocking it all the time, is about the limit! Sometimes I think Ill make a fresh start on my own, when I get home, and live in some other place. I know all news cant be good, but I should think they could pick out enough that was decent to sort of buck us up over here. rom, I think so too. And I know my mothers and wives who do. mage to keep their letters cheer-and inspiring. How eagerly and th what passionate delight those ters are received by our lonely, away boys, only those boys ow. Your mother and father and ters not only should select for u whatever pleasant news there but they should do something to ild it up. mean they should definitely plan nettling for your homecoming it will mean a real welcome for u. One mother who wrote me d taken the room over the family rage and turned it into a study for r son, where he can some day t his friends to drop in for talk-- ; and smoking; his own especial rt of the house, not to be used anyone else. Before be went ay he shared a room with a unger brother. Another mother and father and sis- - home with a substantial bank count, enough to give him a on the career he has al ways dreamed of as an architect. When one of our boys came home suffering from a nervous complaint a few months ago, his parents sent him, his brother, a hound dog and two horses up Into the Sierras for a long ' summer. He went thin and trembling and nervous, he came home last week as hard as iron, and brown as an Indian. He already has a good job. All that costs money, protest the whining voices. Of course il costs money! But surely saving for the boys return, and if possible a definite plan for that return, is the least we can do. A thousand dollars, five hundred even one hundred dollars ought to be awaiting him, to save his pride, to give him time to look about him for his work in the new world. Three Times a Day! An engaged girl, Dean Davis, writes me the other side of the picture. She is so deeply in love that she writes her Georgie two and three times a day. Georgie is out somewhere in the Phillipines. Three times a day, I think, is too much. Especially as Georgie probably gets these letters in bunches of 30 or 40. Glad as he is to know that he is so constantly in your thoughts, there is a certain amounl of boredom involved in opening 30 oi 40 letters that all say the same thing. Three times a week is bettei than three times a day, and a good healthy inclusion of clippings from the newspaper and from magazines will give him more pleasure than too much love making. One girl oi whom I heard wrote such incessant and poetical letters to her young man that he answered by asking her not to expect him to match quotations from Coventry Patmore or to tell her which of Millays poems he liked best. He also married an English girl, whose feet, after five years of war privations, were probably solidly on the ground. What we all have to do is to trj to put ourselves in the places oi these homesick, lonely, boys, and contribute whai we can to their comfort, with theii needs, rather than our own, in view. three-years-sta- rt hard-presse- Bathtub Made of China The plumbing industry announces that a china bathtub will be on the market soon. The main problem was to find a combination of ceramic material which could resisi sudden changes from hot to cold water. The result is a bathtub that looks like fine china, is easy to clean, and is resistant to acids and scratches. It is flat on the bottom, and not nearly so deep as the familiar tub. Extensive research pre ceded the design that was finally adopted. non-critic- Try to cheer him up. . . In advance of the times, ALWAYS p calendar is dating spring surprisingly early this year. Gay new prints as refreshing as priva- spring itself have been peeping from under fur coats for quite some time and the lovely little flower hats that are being so smarUy worn these midwinter days work like magic in uplifting spirit and morale. However, the message that fashion brings of smart suits "on the way" is undoubtedly the most significant foreword of all, for standing at the threshold of a new spring season, its the suit that becomes a fashion-firs- t urge with every woman who is planning a perfectly appointed wardrobe of timely style-rigapparel. The importance of a suit as the mainstay in every wardrobe is the big reason why it should be given deliberate consideration, for it is your suit that youll live in for the most part during midseason and on through the days to come. Speaking in general, the outstanding feature of suits newly designed for spring is that their style technique stresses a soft handling that is distinctly feminine and flattering. Fashion seers predict a tremendous vogue for cape and bolero suits that tune right into the new g program. The bolero suit here shown stresses two important details that are being played up in a big way for spring. The conspicuous use of buttons is one. Color contrast is the other. Note the wide skirt band in striking contrast, as are the bands at the wrist. In this instance buttons are seen on the bolero only, but n another model has a skirt with buttons (large ones at ht aoft-stylin- side-faste- Floral Trimming ' t As civilian meat supplies grow leaner, fish will again come to the rescue as a good protein food. Fish is easier to pre- i pare than meat, A CN. that) all the way down from belt to hemline, thus continuing the button technique on the brief bolero jacket. Watch for the new-styl- e cape-suit- s this spring. Not only will you see stunning styles as pictured to the left, but theres going to be a veritable landslide of cape-suit- s styled in most intriguing and versatile ways. The cape suit pictured is proving a big style success, being an outstanding favorite for about-towwear, styled as it is of fashionable wool check with monotone contrast A charming new gesture is the cape and skirt of navy, black or brown, or whatever smart color is to your liking, the highspot being the cape lining which is in vivid color contrast. The current trend to soft grace accented with ultra chic highlights is especially reflected in the suits. These are cardigan strikingly detailed with designful stitching and endless other little in unusual expressed strategies pockets and flattering self big-boties at the throat. Prominent in the new showings is the suit that tops a dark skirt with a light color jacket. The long white or pastel tunic jacket worn with the weskit dress or suit makes a stunning costume. n one-butto- n Released by Western Newspaper Union. Popularity of Black Lingerie Increases It is with increasing enthusiasm that women are asking for lingerie cosin all black. The tume slip is especially liked, for under sheer black frocks the lace that gleams through seems like a very part of the gown itself. You can get these slips very simply Val, or if edged with black-dye- d your taste runs toward ornate effects you can find beautiful types that are simply lavish with lace. A favorite with women who covet a slender silhouette is the costume slip of sleek jersey. The strictly tailored type make widest appeal for practical everyday wear, but lace trims ara also easily available. Black sheer gowns are so very attractively styled with lace, and the materials that make them are so such as the dotted black sheers and crossbar patterning, that many women are buying them to wear with housecoats. lace-trimm- good-lookin- I PCTf-- s" - g, ? j Exotic Flowers Trim Pasted Feather Hats Milliners are taking special interest this season 'in creating little r feather hats to wear bright-colo- with dark wintry-lookin- g fur coats. You can get a variety of little types; the wee sailor, the pill-bohats with narrow brims and all sorts of headdress formed of feather flowers mounted on a bicycle-cli- p bandeau The new feature of the pasted feather hats is that they are trimmed with gorgeous feather flowers that are exotic in color. Hats have gone very pretty-prett- y this winter. Fashion is ever doing the unusual and this year the big sensation is that of flowers blooming atop of adorable little hats in The idea of winter wintertime. flowers has made instant appeal, especially when one or more lush Dressmaker Sweaters Are roses add romance and flattery to The Styled Like Blouses a fetching little chapeau. confection new has happened in by little Something millinery lovely Lillie Dache shown at the top is the sweater realm. It is the dresswhich means in a new Amaranthus (pinkish vio- maker sweater-blouslet) shade. The delicate pink rose that these sweaters are softly styled at the front is set in a swirl of gray like a blouse, having sweetheart and and the popuvelvet and pink ribbons studded with ruffled neckline. They silvery pearls. The hat below, also lar high shirred-fron- t a Dache mode, is one of the new are Variously trimmed with bows turbans with side width. It is made and buttons and yarn embroidery of white faille embroidered with an Evening sweater blouses are staro with beads or sequins. oak spray done in gold thread. e, it bakes, and broils, fries and cooks quickly. Fish Is at its best when its perfectly cooked. By that, I mean, the bones separate from the delicate flesh. and the coating is crisp and golden brown if d or broiled. the fish is This delectable food is available In large quantity now, and its wise to plan to serve it not once a week. But several times, to lessen the jrain on red points. When served with a garnish of lemon and parsley r one of the excellent sauces, fish pan-frie- tie. Condiments should be used wisely io that fish can take on an agreeTheir flavors should able flavor. ae subtle rather than pronounced to that the delicate flavor of the fish completely lost Baked Whitefish. 2 pounds whitefish 1 Vs cups bread crumbs (dry) 2 tablespoons bacon, minced I teaspoon green pepper, minced Onion, large, minced S slices bacon ft teaspoon salt j not Pepper Mix bread crumbs, minced bacon, reen pepper, onion and seasonings md lay on flsh. Place a slice of aacon on this and fold over flsh. Place on rack in open pan and lay remaining bacon over top. Bake 35 ninutes in a very hot oven (450 legrees), basting often with fat in pan. Serve with green pepper and lemon slices. For sauce, mix together the following: 3 teaspoons minced green pepper, 3 tablespoons catsup, and 5 tablespoons mayon-oais- e. Broiled Halibut. butter or lemon Halibut Salt and pepper Wipe fish with damp cloth. Brush with melted butter and season with salt and pepper. Arrange on broil- - ; er pan and broil until fish is well 0 browned. Epread with anchovy but- ter when ready to serve or garnish with lemon. Baked Fisk With Mustard Sance. lft pounds fillet of haddock 2 tablespoons melted butter 1 tablespoon flour 1 cup boiling water 1 tablespoon lemon juice 1 tablespoon prepared mustard ft cup dried bread crumbs Salt and pepper Anchovy Lynn Says: Have Sauces With 'Fish: Combine melted butter with lemon juice and chopped parsley. Serve at once. Take 1 cup hot white sauce (medium) and mix with 2 hard-boile- d eggs and 1 chopped dill pickle. Keep hot until served. Mix mayonnaise with an equal amount of sour cream and then add drained, chopped cucumber to it. Season with salt and pepper. Mayonnaise may also be mixed with scraped onion, parsley, chopped pickle and chopped pimiento. Add grated American cheese to heated tomato soup and blend lightly. Serve over baked flsh. Mix one cup of mayonnaise or white sauce with the finely chopped whites of two eggs. Put the yolks through a sieve and sprinkle over the top of the sauce. Mix ft cup finely chopped and drained cucumber with one cup of sour cream. Sprinkle with paprika or minced parsley before serving on flsh. Point-Savin- g Menu Baked Fish With Cheese Sauce Baked Carrots Mashed Potatoes Whole Wheat Rolls Green Bean Salad Orange Chiffon Pie Beverage Recipe given. Cut fillets in six servings. Season lightly with salt and pepper. Lay in shallow, well greased pan. Make sauce of I tablespoon butter, flour, water, lemon juice and mustard, stirring constantly until thickened. Add remaining tablespoonful of butter to bread crumbs and sprinkle over fish. Bake in a hot oven (400 degrees) for about 20 minutei. When much flsh ia served, it is good to vary the method of cooking and serve it as a souffle occasionally: Fish Souffle. (Serves 6) 1 package flounder er similar fish Vs cup boiling water ft teaspoon salt Heavy cream 2ft tablespoons flour 2 tablespoons butter sr substitute ft teaspoon pepper fg yolks, stiffly beaten 4 egg whites stiffly beaten Cook the fillet of flounder In boiling, salted water until tender. Drain, reserving liquid. Add the cream to make 1 cup. Separate flsh into fine flakes. Combine butter, flour, salt and pepper. Add cream and cook until smooth and thick. Add fish and cool. Blend in beaten egg yolks, mixing well. Fold In beaten whites. Turn into buttered casserole. Place in a pan of hot water and bake for 1 d oven. hour in to add interest any type Stuffings ef flsh. Bread stuffings or those with celery, mushrooms, or chestnuts may be used. In the following, rice stuffing is suggested with pike: Fish With Rice Stuffing (Serves 4) 1 pike 2 tablespoons butter ft pound mushrooms, chopped 2 tablespoons chopped onioa ft enp bacon drippings 1 eup cooked rice Sait and pepper ft teaspoon poultry seasoning 2 beaten eggs Place flsh in shallow pan and broil under moderate beat for 19 minutes, basting with the 2 tablespoons of butter. Turn; broil 10 minutes. Season with salt and pepper. Cook mushrooms and onions in bacon drippings until tender. Add rice, seasonings and eggs; mix well and mound the stuffing in eenter of serving platter. Place fish, skin side up over stuffing. Fish may also be baked with stuffing, in a moderate oven for 45 minutes, basting with butter. Garnish with lemon slices. Cheese sauce is an excellent accompaniment for flsh as in this case: Baked fish With Cheese Sauce. (Serves 4) 1 chopped onion ft pound sliced cheese 1 pike, halibut er pereh lft teaspoons Worcestershire sauee 1 teaspoon dry mustard 1 teaspoon salt ft teaspoon pepper 1 cup milk pre-heate- Xft-pou- Place onion and half of cheese in flsh cavity. Place remaining eheese on top of fish. Add remaining ingredients and pour over flsh. Bake in hot oven (400 degrees) for 23 minutes. Get tha most from your meat! Gat your meat roasting ehart from Miss Lynn Chambers by tenting to her i care of Western Newspaper Union, 219 South Desplaine Street, Chicago t, UL Please tend a stamped, envelope for your reply. Released tar Weetera Newspaper Union. |