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Show 1 MILLARD COUNTY CHRONTCLE. DELTA. UTAH j WOi. .... o would Simplicity, Harmony Outstanding On Tables Set With Taste, Care By Ertta Haley Contemporary Design j - y j ARE YOU PROUD of the disher cloths and napkins whic! you use for setting the table7 Or are they just a jumble of all sort of dishes which you've had in thf past? If you really want to add beauty and graciousness to your home, one of the best ways In which to do it Is to set your table for mealtimes with attractive and beautiful dishes and their proper accompaniments. Just in case you're worried as to how the new table settings can come out of the budget, it's im-portant to point out that the project need not Involve a lot of expense. Quality dishes are within every-one's reach, and as for tablecloths or doilies and napkins, these might possibly be made at home with little or no outlay of actual money. Iff Important to have certain colors and patterns In mind before starting this project. Decide what you like and be certain what you have chosen is in harmony with the furnishings in the home. Homes done in simple modern, early American, and tome colonial types call for simple table settings. For the more elaborate period types ot homes, you'll want to choose TbJs lovely design in contem-porary American pottery has simplicity in every line. It Is a fine example of the new trend in American dinner-war- light in weight, yet strong and durable. It comes in subtle, pastels that are a favorite for casual, Informal liv-ing and for that pleasant, relax-ing sapper after the rush of the day. Make table settings .... table settings that are in harmony with the style of the period. If you're in doubt about what to choose, remember that a simple type in subdued colors will blend with almost any decorative scheme. Select Table Background To Harmonize with Dinnerware If you have chosen a subdued yellow set of dishes, your best choices for tablecloths will include soft green, several shades of blue, brown and of course, white, either plain or touched with any of the already-mentione- d colors. If your dinnerware is a soft green, the best choices are rose, maroon. Worn tablecloths can frequently be cut down to rectangular shapes to make doilies. Perhaps the old napkins will even serve with the "new doilies." Cotton bags, sheets, pillow cases and cotton remnants can frequently be converted into doilies. Dye them if it makes them more attractive, apply a fight starch and press carefully. For simple table settings, use a fine, d edge, a narrow edging of good lace, a bias trim-ming or a fringe. Study Dinnerware Style Before Choosing , American dinnerware is now more plentiful than at any time since pre-w- days and you'll find many attractive new lines stressing a spirit of individuality. Intensive research, increased output and lower costs have combined to put quality wares within the reach of every family. There are certain differences in ware with which you should be fa-miliar before buying. All of the following types are made by Amer-ican potteries: vitrified china, semi-vitreo-ware, often called fine earthenware, and pottery. Basically, the ingredients and methods of making are much the same for all three, but variations in processing and firing give different characteristics to each. China, for example, is the most delicate of dinnerware. It is trans-lucent, meaning that when you hold a plate to light, you can see the out-line of your fingers through, it. It many seem fragile, but is actually strong and durable. China is vitri-fied, which means that the ware has been made entirely and Because of its delicate beauty, china dinnerware has long been identified with the formal or simi-form-occasion, but it may be used in almost any sort of table setting, especially if the simpler patterns are used. Semi-Vitreo- Ware Is In style and beauty of pattern, s ware has the same qualities as china. In processing and texture it is different. Semi-vitreo-ware is molded somewhat thicker than china and is usually fired at lower temperatures. It is not vitri-fied and is not translucent. How-ever, it's an especially sturdy ware, capable of withstanding much wear and long use. The deep glaze com-pletely seals the surface and makes the ware w Colorful and harmonious. pale lavender, yellow and brown for the background. For those of you who like floral types, select those colors for back-ground which match or complement the main colors in the dinnerware. Silverware and glassware, too, should be in keeping with the dinner-war- e as well as the background tablecloths or doilies. Here are Sources For Tablecloths It's easy, of course, provided you have the money to buy tablecloths and doilies for table settings, but it's fun to see what you can do at home. Be Smart! r-- J Usually, semi-vitreo- ware is less expensive than china. It is made in patterns which are entirely suit-able for formal settings and many more which are right at home in less formal surroundings. Much of the gay, colorful new dinnerware, which strikes a note of informality is known in general usuage as "American pottery." Basically, it's a semi-vitreo- ware and is no kin to the imported rough native ware commonly known as pottery. Such native ware is rough in texture, made from coarse clays, fired at low temperatures and thin-ly glazed. Many of the most popular patterns for casual, informal occasions are in American pottery. The ware Is deeply glazed, and sturdy. Only because of its simpli-city, gay patterns and informal patterns is it called "pottery." Because of its economy, American pottery fits well within the family budget. For this same reason, many families have the pottery for lunch-eon and breakfast service in addi-tion to their dinnerware service of china or s ware. Whatever you have, take some precautions against misuse. Cups should be hung whenever possible, and plates may be stacked or placed on racks. China and semi-vitreo-ware plates should be stacked with pieces of felt between them. Never again need you be ac-cused ot wearing a necklace merely for ornament's sake, for now it has a utilitarian side as well. The new double duty Idea is a highly ornamental necklace that is attached to a strapless evening dress to hold it smartly In place. The designs of the matching necklaces and matching bracelets are pace setters, too; for example. In the sketch shown Is a cluster of grapes of simu-lated pearls against rhlnes ed leaves, combined with geld. im.i. IW i....iiiiW, ill iiyHl"V vf f Elii.ii "' "'"I' TT'""" 'Trill Hj'ii - ii. mi mi hj.iujui. ( Bread Stuffing Makes Fish Savory (See Recipes Below) Lenten Favorites IF YOU HAVE only a slight ac-quaintance with how savory meat-less foods can be, then Lent is the time to let your ingenuity go to work. You may discover, as have many homemakers through the years, that small acquaintance can lead to enduring friendships. Fish may readily become a year-roun- d favorite just because you discovered a special way to prepare it during Lent. Although the family may al-ready like and ex-pect eggs for breakfast, you may discover that LYNN CHAMBERS' MENU Chilled Tomato Juice Stuffed Fish Buttered Squash Asparagus Salad Hot Rolls Beverage Citrus Chiffon Pie Recipe Given H cap batter or substitute, melted Y teaspoon salt teaspoon pepper H teaspoon poultry seasoning; 4 haddock fillets Mix crumbs, mushrooms, butter, salt, pepper and poultry seasoning. Ad egg and mix well. Spread" fillets with mixture. Roll and fasten with toothpicks. BroiL turning once, un-til fish is golden brown. Serve im-mediately. Shrimps, Louisiana Style (Serves 6) 4 tablespoons bntter 1 teaspoon minced onion 1 pint shrimp, peeled 4 tablespoons flour 1 teaspoon salt 2 cups milk 2 tablespoons minced parsley 4 tablespoons tomato catsup Melt butter, add onion anc shrimp; brown. Stir in Dour and add seasonings. Gradually add milk and cook about 10 minutes. Add parsley and tomato catsup; cover and let steam until sauce is thickened. Serve over hot boiled rice. Escalloped Corn and Oysters (Serves 6) 1 No. 2 can corn, kernel style 1 pint oysters 5 tablespoons bntter 2 tablespoons flour 1 teaspoon salt Few grains of pepper lii caps milk cup oyster liquor 1 cup buttered crumbs Heat corn. Drain oysters and add enough water to liquor to make cup. Makt white creamed, deviled or hard - cooked eggs combined with other foods make delightful luncheon or supper dishes. Both fish and. eggs are nutritious foods. Fish and egg yolk contain protein, that important body build-ing and repair substance which everyone needs daily. In both vitamins and minerals, both of these foods rate as excellent sources. Egg yolks are rich in iron, builder of red blood cells; they also supply calcium needed for bones and teeth. You'll also appreciate the fact that eggs are a good source of phosphorous, riboflavin and vita-mins A and D. Fish are very active, and since the B vitamins (thiamine, niacin and riboflavin) are necessary for energy production, their flesh is rich in these. AH fish are rich sources of phosphorous and ocean fish and sea foods are excellent sources of iodine, the element necessary to the prevention of goiter. COMPARED TO MEAT, fish has little fat and, therefore, it requires little cooking time. A short cooking time for fish is also essential so that you will lose few of the import-ant B vitamins which are so readily destroyed by heat. Long slow cooking time breaks down the muscle fibers of fish which leaves it sauce of butter, flour, salt, pepper, milk and oyster liquor. Arrange layers of corn, oysters and white sauce in a but-tered baking dish. Top with crumbs. :dry and unappe-itizin- Cook it as idirected in these precipes and serve as soon as it is Itaken from the joven, and you'll .have fish so no one can Bake in a moder-ately hot (400 f.) oven for 15 to 20 minutes. Flemish Fillets (Serves 6) 2 pounds haddock fillets Yt pound bacon cup chopped onion 3 tablespoons chopped parsley Yi teaspoon salt Yt teaspoon pepper 1 cup tomato paste or drained, canned tomatoes Partially cook bacon "in skiliet. Pour bacon fat into bottom of shal-low pan. Add half of onion and par-sley. Place fillets in this and add remainder of onion and parsley. Sprinkle with salt and pepper and place slice of bacon on each fillet. Bake in a moderately hot (375 f.) oven for 45 minutes. Re-move fish to hot platter and add tomato to pan mixture. Heat, adding a few tablespoons of water if neces-sary. Pour sauce around, fish on platter. Serve with squash or sweet potatoes. Ever scrambled eggs with crab-meat- ? They're wonderful this way. Saute crabmeat in butter in skillet, then pour in the egg-mil- k mixture. Stir gently until eggs are cooked. resist it. Stuffed Fish (Serves Select a fish weighing 3 to 4 pounds. Clean. Rub salt inside and out. Stuff with bread stuffing made by mixing 1 cups bread cubes with Vi teaspoon salt, teaspoon pepper, y4 teaspoon thyme or marjoram and Vi onion, minced. Slowly add 3 tablespoons melted butter. Close the cavity of the fish with toothpicks or skewers and draw edges together by lacing with string. Brush with melted fat and place in baking pan. Bake for 15 minutes in a very hot (450 f.) oven. Then re-duce heat to 400 I and bake for 45 minutes longer. Garnish fish with parsley and lemon wedges. Serve with a sauce made of 1 cup white sauce to which has been added 2 hard-cooke- d eggs, chopped, or 2 tablespoons capers or y cup mushrooms, chopped. Stuffed Fish Fillets (Serves 4) 2 caps soft bread crumbs cup chopped, cooked or can-ned mushrooms LYNN SAYS: Here's How to Serve Eggs Attractively Minced parsley or watercress may be added to mashed yolks for stuffed eggs. A bit of tart salad dressing contributes tangy flavor. Minced green onion, minced green pepper and pimiento are good to use with the mashed yolk for deviled eggs. Chopped hard-cooke- d eggs mixed with chopped black olives and mayonnaise make a delicious sand-wich mixture. Serve three salads on one plate for luncheons: one of shrimp or crabmeat, another of cottage cheese, and a third of chop, ped vegetables. Don't toss away leftover green vegetables such as asparagus, peas or green beans. Mix them with chop-ped celery, hard-cooke- d eggs and mayonnaise. Serve in lettuce cups. Sauteed bean sprouts, sliced mushrooms, celery and onion may be added to eggs while you scram-ble them for a delicious Chinese dish. NEEDLEWORK PATTERNS Graceful Flowers to Applique Sew a Layette for a N ew Baby Colorful Bedspread HpHIS handsome bedspread will transform your bedroom into that "dream room" you've always wanted. The handsome morning glories are appliqued in pastel or bold colors on organdy, glazed chintz or a satin spread. To obtain n transfer for applique. complete directions for making and finish-ing bedspread, stitch Illustrations and color suggesUons for Applique Bedspread Pat-ter- n No. 5814) send 20 cents in coin, your name, address and pattern number. Layette Is Fine Gift A DAINTY, yet very practical layette that makes an ideal gift for the babies of your friends, daughter or granddaughter. Use fine white nainsook for the petti-coat, sacque and dressing gown. Made of silk crepe, the dress sf be a lovely christening gown. To obtain complete pattern for piece set, tracing for embroidery m "C lustration! and finishing instruct! the lovely Layette Set (Pattern S send 20 cents in coin, your nam dress and pattern number. 1 MIT SEWING CIRCLE NEEDLEWO't 530 South Wells St. Chicago; pf Enclose 20 cents lor pattern.'' pl Name Address iff" ! QUICK REUEF WITH . 1 f i MENTHOUTUM JT, V V L y,t fP?' ?mmi t tllitlplir fi f M Xffi BUY U. S. SAVINGS BOf.: . . m Pip smoksrs prefer Prlne Albert for Its cool, tongas-tt- n smoking comfort like the way Prince Altai) ( mtol 'L OP ast and easy Into extra-tast- y cigarettes! V INAPIPEFUL0FBA.J T ' humipoz top, p.a. J Vv iiS. y"" STAYS SO FUESH ' h "Crimp cut Prince Albert haa been a favorite in my pipe 1 V yean," taya Al Earl. "Rich-tastin- g P. A. amokea mild and j. cool eaay on the tongue." Right, All P.A.'a choice tobct j. (J is apecially treated to insure against tongue bite. i'55 f I UICE THE WAY) UNf e& NEW humidozA I TOP KEEPS EASY-- ) f' V K L PA. FRESH FOR, TASTY, Y x ' moices l" V b& "Yesstr! Prince Albert" a crimp cut la great for fait, eaiy abap-inE of cigarettea," aaya Paul Fillman. "And th 'PsVa'H yi trim P. A. 'makin'a' amokea ere mild, cool and extra tart.' Yea! For more amoking joy, roll 'em with P.A. y ai . tr AH)iw Ellll THAN ANY OTHER TOBACCO 1 4fW '"77E tVAFfONAL JOY SMOK-E- -- fM KATHLEEN NORMS Look for Happiness "QUR MARRIAGE has be-co-a farce," writes Elinor Price from Minneapolis. "But we don't want a divorce. We both love our home and our adopted daughter, Georgette, who is 8. I dread the scandal of a di-vorce and the shock to our child. Paul has none of the usual faults that lead to separation and I don't think I have. But we've reached a point of such boredom in our 12 years of marriage that we some-times hardly can be civil to each other "This eight-roo- suburban home was his mother's. It has every con-venience washer, dryer, furnace, lovely garden. Paul works in a bank, belongs to a good club, is ad-mired and popular. Georgette is a little dream of beauty and good-ness. With help three times a week, I can keep my home as neat as wax. "We breakfast at 8. Paul leaves half the paper, touches his cheek to the back of my head, is gone. Georgette gets her milk nickle and lunchbox and goes. Then silence silence. I go to market and look at beaver coats in windows, eve-ning frocks in windows, pictures of successful movie stars no old-er than I. Monotony Moves In 'That night Paul sits by his radio and reads his paper. Georgette has her supper and does her homework in bed, as we have to watch her chest in our cold winters. I get dinner, speak to Paul. He puts his paper down, answers. "Sundays we talk vaguely of a picnic or a walk; go to a 4 o'clock movie; think we will drop in at the Wilsons, decide not to, come home. I open the ice box; tell them what's there. What does any- - rrr . . sits and reads bis paper . . ." one want? Paul says quietly that that isn't his idea of supper. I say that if they'll wait I'll cook a reg-ular meal. But I will have to change my clothes, etc. He says that isn't his idea, either. He'll go out for something. Do we want to go down-town? Well," the letter runs on, "ei-ther we do or we don't and either way it's failure. We get a slow waiter. Georgette gets sleepy, the food is expensive and poor. No-body's happy. Want T Be Happy "Don't think I'm stupid or spoiled. It's really serious. We both want us to be the busy, happy, con-tented people we see about us. We've lost the key. Paul makes pathetic efforts; I make feeble ef-forts, too. He brings me home a few flowers or I say brightly at dinner, 'Your old favorite cake, Paul.' It all seems to drop flat. How can 1 put life into my mar-riage- ? When we first were mar-ried, we were very happy; we aren't really unhappy now. Isn't there a cure for this?" You re not stupid or spoiled, El-inor. You're suffering from causes buried deep in pur way of living. You nave what every human heart in the world wants enough food first, then shelter, then clothes, companionship, leisure. beauty. And to find that it isn't enough is the shock that is upsetting the lives of hundreds of women like you. If Paul came home today badly wounded, to be an invalid for life, you would rise to the crisis almost with buoyancy. Caring for him, re-assuring him, somehow making money, somehow keeping your af-fairs afloat would make a new woman of you. Paul, too, if he were called to help in some calamity, would pull off his coat, take command of younger workers, live to the very utmost of his capacity and glorv in it The cure of your case, Elinor, the secret of brimming life is contained in those old words that made so many mil-lions of outwardly dull, obscure lives so bright with dancing light. Seek and you will find But specifically in your case, be-cause I think it would be just the tonic you need, 1 am going to rec-ommend to you a cure that worked a miiacle for me years ago. Adopt a family-with- out their knowing it Ask your organized charities for the r.ame of some unfortunate lonely young woman with two or three babies. They'll supply ma. tenal aid; you do the rest. Go every day for five or six hours Make her bed. Gradually get the dark crowded rooms into order. Have lunch there You'll "I miracles all the way .ion. Tropic Nation Peru's estimated 482,258 square miles of territory lie wholly with-in the tropics; but even during the hottest season, snow stays on Peru's mountains above the 17,000 foot level. |