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Show " MILLARD COUNTY CHRONICLE. DELTA. UTAH WOMAN'S WORLD Fashion Forecast for Spring Includes Little That's New By Ertta Haley . Grey Chiffon YOU START looking at WHEN new spring clothes, the first idea which wiH come to you is that nothing very new has been added to the fashion pioture. There is only more elaboration of details which we have already seen. This will come as a welcome sur-prise to those of you who want to get along on a limited clothes budg-et. Since skirt lengths are about the same as last year, that means you don't have to run out and buy all new dresses and coats. Furthermore, those of you who were able to buy only a basic ward-robe, can now add some of the trimmings which give you the well groomed look. You might like to add a new hand bag, new shoes and perhaps a scattering of pins to your costume. Smart Fabrics, Exquisite Handwork are Featured You will be Impressed by the Sheer beauty of fabrics this sea-son like never before. There are perfectly wonderful linens, heavy, luxurious satins, real silk in solid colors or excellent prints, and then the soft sheer fabrics like chiffon which Is a very important part of the fashion picture. The woolens which you'll be see-ing in suits and coats are also mate- - This pale grey silk chiffon afternoon dress, worn over a matching color crepe slip," Is from the spring collec-tion of a New York designer. Below-elbo-w sleeves are cut in one with the bodice, detailed with a small buttoned collar. The waistline Is elasticized and girdled with a bronze leather belt. Bach fullness is smart . . . rials which will make you sigh with delight. They are beautifully woven and in stunning colors. Really sleek and silky gabardines that can show tailoring to perfec-tion are as handsome as it's possi-ble to be. Exquisite handwork is featured on much of the clothing. You'll be seeing a lot of it on the new blouses In the form of magniHoiently em-broidered collars, cuffs and blouse front. On dresses it shows off best on the new portrait neckline as well as the bodice and sometimes on the cuffs. There is something so rich an utterly feminine about handwork in i Necklines are pretty. combination with good materials that you won't want to miss an opportunity to have something of it in your wardrobe. It can, how-ever, be carried out without show-ing anything fussy. If you're making a linen blouse for a suit, this is an ideal fabric on which to use the handwork. When properly applied, the blouse will still look as tailored as it should for a suit. Neckline Interest Shown Currently Probably the most outstanding feature of the newest clothes is the importance attached to the neck-line. Bared necklines, even in the most strictly casual wear, are fea-tured. Necklines can take the form of gently rounded curve or they may be deep and plunging such as are featured on many of the new blouses. On others, neckline Inter-est may be displayed with what is known as the portrait type, which means the neckline is outlined with a highly decorative flounce. On the beach dresses which ywi'll be buying now or later, you're most apt to run into the strapless variety. These dresses, however, often come with a bolero or stole with which you can cover up, if desired. Choose Silhouette Most Flattering This year you may choose the sil-houette most flattering to you. The d look is still with us, but then, too, there's the d variety, and several o t h e r s i those two. The look can be very slimming, you'll discover, espe-cially when it's carried out in a soft, sheer material like chiffon. Softly gathered at the waist, it falls in gracious folds that seem to hug the figure. Skirts on suits are usually slend-de- r and tailored, but since they're still thirteen to fourteen inches from the floor, some show slits or back fullness which will make it simple for you to board cars, busses or streetcars. Most formal dresses are longer than those worn in the daytime, but the ankle-lengt- h formal is still the most popular. Rounded Shoulders Are Essential The g artificial shoul-ders which we started seeing some time ago have gradually disap-peared, and fortunately, too! They have no place in a fashion world which highlights beauty and femi-nity, In the really high-price- d dresses, no shoulder pads are used. If you do have them, make certain they are small and cleverly concealed. In other words, use pading to give a nice round line, but have it done so carefully that no one realizes you're wearing pads. Coats Use Plenty Of Materials Most of the coats seen currently are long and full, whether they're of the belted variety or princess style or fitted. If they're full length, that is, coming to the dress hem-line, they're bound to use a lot of material. Because of the lovely rich fab-rics used on coats, you'll be amazed at some of the lovely details in tailoring. These features have often been used in the past, but it takes a good material to show them up to full advantage. Be Smart! One of the features of the Em-pire waistline is the opportunity it gives for a new type of deco-ration. Newest is the use of scatter pins, many times larger than those worn on your shoul-der, so large in fact, that usually one is all you'U want. Very narrow belts are much favored. For sheer wools and those classic dresses of spun rayen, you'll like the ever-so-sm-cord belts, many of which are leather. For soft dresses, there's a newer style: lace-lik-e, Jeweled belts that look much like the highly ornamental neck-laces you've been wearing. Serve Baked Puddings for Dessert! (See Recipes Below) Oven Magic THERE IS NOTHING more warm-ing to cold spirits than to come from the chilly out - of - doors in-to a kitchen fra-grant with the baking of fruit desserts. These, served warm with cream, make- - a LYNN CHAMBERS' MENU Roast Leg of Veal Baked Corn Pudding Perfection Salad Muffins Beverage Raisin Apple Pudding Recipe Given d baking pan (about 10x7x2 inches). To make topping, blend all ingredients together and spread mixture evenly over batter. Bake in a moderately hot (375 f.) oven 35 to 40 minutes. Serve warm with plain or whipped cream. PLAN TO SERVE your family prunes frequently as they are eco- - lomical, delicious and nutritious. A good source of iron which builds red blood, as well as an excellent supply for thia-min, vitamin A and riboflavin which help safe- - very special finish to the ending of a meal. Homemakers will appreciate be-ing able to use the oven for more than just the main dish and vegeta-bles. When you bake your dessert along with the meal, you save time ' and preparation. a a a THIS SPECIAL rice pudding has much to offer since it's combined with tasty apples and a delicate butterscotch meringue as topping. Apple Rice Pudding (Serves 1 cup uncooked white rice 6 medium apples, thinly sliced 1 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 3 cups milk 2 egg yolks 2 egg whites, beaten 4 tablespoons brown sugar 1 teaspoon vanilla Wash rice and cook in saucepan with 1 quart boiling water and 1 teaspoon salt for 10 minutes; drain. Place half the apple slices in a buttered casserole. Blend to-gether salt, sugar and cinnamon and sprinkle of the mixture over apples; add of the rice and the remainder of the apples and sprinkle with second Vt of the sugar mixture. Top with remaining rice and sugar mixture. Pour in milk which has been blended with .beaten egg yolks. Cover and bake in g u a r a neaiin, prunes should find a welcome place in menus. Prune Bread Pudding (Serves 6) 4 slices bread, buttered if de-sired 1 cup sliced, stewed prunes 2 eggs cup sugar cup (1 can) evaporated milk 1 cup boiling water Y teaspoon salt Dash of nutmeg or allspice Lay bread in a shallow baking dish. Cover with prunes. Beat eggs until foamy. Add V cup of the sugar, milk, water salt and spice. Pour custard over prunes. It should be rather foamy to brown nicely. Bake in a slow (325 f.) oven until set, about 1 hour. Remove from oven. Sprinkle with remaining cup sugar and set in a hot oven or under broiler just long enough to brown. Serve warm or cold. a a Peach Cheese Pie (Serves 8) Crumb Shell: 1 cup finely-rolle- d corn flake crumbs 2 tablespoons granulated sugar Vi cup melted butter or sub-stitute Filling: 1 tablespoon plain gelatin Yi cup cold water lYt caps sliced canned cling peaches Ys cup syrup from peaches Vt cup granulated sugar 2 eggs Yi cup lemon juice 1 teaspoon grated lemon rind 1 cup cottage cheese teaspoon salt Crumb Shell: Blend corn flake crumbs and sugar. Add melted but-ter and mix well. Pack firmly into bottom and sides of pie pan. Chill thoroughly. Filling: Soften gelatin in cold water. Heat peaches, syrup and Vi cup sugar. Beat egg yolks slightly and add gradually to heated mix-ture without stirring. Continue to cook and stir until slightly thick-ened. Dissolve softened gelatin in hot peach mixture. Blend in lemon juice and rind. Cool. Force cottage cheese through sieve and add to peach-gelati- n mixture.. Beat egg whites until foamy, add salt and beat stiff. Gradually add remaining y cup sugar, beating after each ad-dition. Fold into peach-gelati- n mix-ture. Pour into crumb shell and chill 3 to 4 hours before serving. a slow oven (300"f.) for about 2 hours, stirring occasionally, adding extra milk as needed. Uncover and cook 30 min-utes longer to brown. To make mer-ingue for pudding: beat egg whites until they peak; add brown sugar, a tablespoon at a time, beating be-tween each addition and continue beating until very stiff. Fold in vanilla. Spread on pudding and re-turn to oven for 20 minutes or until lightly browned. Cool. Serve with a jug of cream. a e e LIKE THE ABOVE pudding, this next one uses apples, too, and has a buttery brown sugar topping with a hint of spice: 'Raisin Apple Pudding (Serves 10) Batter: cup seeded raisins cups sifted flour 1 teaspoon salt 4 teaspoons baking powder Yt cup granulated sugar 5 tablespoons shortening Ys. cup milk 2 eggs 2 cups thinly sliced cooking apples Topping: H cup melted butter or substi-tute cup brown sugar (packed) 1 teaspoon cinnamon 1 teaspoon nutmeg To make batter part, rinse raisins and chop. Sift together flour, salt, baking powder and sugar. Work in shortening. Add milk and eggs, beaten together, and mix well. Stir in raisins and apples. Pour into a Chicken salad looks elegant when garnished with apricots rolled in toasted coconut, topped with whip-ped cream and a cherry. Raw cauliflowerets tossed with shredded raw carrots, blanched al-monds and lettuce hearts in Mayon-naise are crisp and delicious. Garnish individual salmon salads with notched euoumber slices, mari-nated green beans, tern a to wedges. Luncheon meat rolled with a fill-ing of finery shredded carrot mixed with mayonnaise may be used with any vegetable salad LYNN SAYS: Delightful Salads Please the Palate Mix pistachio nuts with cream cheese and form into balls. Serve these on aprtcet halves and crisp salad greens. Small whole leaves of spina oh toassed with a garlic-flavore- d French dressing make a tangy green salad for heavy dinners. Pineapple spears spread with cream cheese and garnished with whole fresh strawberries are a spring favorite. White Coal White coal is the figurative name for falling water that is capable of being used for power purposes. The term originated in France; it is the literal transla-tion of houille blanche and was probably suggested because much of the. falling water in France originated in snow-covere- d moun-tains, or because falling water when filled with air bubbles ap-pears white when compared with the blackness of coal. Tide water, usable for power, is sometimes called "blue coal. MOMMY'S RIGHtAI! 30 MINUTE HOT CROSS BUNS J 1 Deduces Rod Star J cape me4 mil perpoee AJjp f w Special Activa Do Yaast flour f Vfc" K " IV cups warm mtar(10S lcupralsfaa 0ry) F? to 110 F.) fccup chopped cftraa VCtVJCg V nip sugar 1 teaspoon cinnamon f Vt teaapoen lalt 2 tabknpoorn thortentaf, I MJJtyi.,. leu matted and ooolad te V lukewarm J 5 Step 1l Dtaorre yean ta wirm water (105 o 110' P.) m' J riGTiOA '. large mixing bowL Stop 2t Add rusar, lalt, Dnbcatea en, I I flour, raisins, citron and cinnamon. Beat well with electric J mixer on low or medium speed, or by hand with large s. rsr&r if wooden spoon. Add shortening, beating until thoroughly "if WJ, ft mixed. Step 3l Spoon dough into well greased muffin ' I f JaajSfc . pans, filling about full. Step 4: Let rise In warm ' jnV place W to 95"F.) until dough has risen lerel whh top , (W of muffin pans (about 25 to 30 minutes) Step 5: Bake A & In moderately hot oven (375 to 400 F.) 20 minutes. fifty i ' Step 6: Remove from pans and glare with thin powdered r j'K sugar icing. When cool, make a cross on each wlih plain ' JjS iLl L Ult thlt ftstad rcip Introducs you to won-- i frful Red Star yeast. You'll want to use XTTeC?' f Ud Star In all your ncipet. Remember, tt !z-keeps fresh for months without refrigeration. ' mm,,l f IS IT HARD FOR YOU TO CUT D017H Sr.lOIUIIG? Then change to SANO, j th safer cigarette with frmJ f a&MNot Matted '"" f WjW "2j Sano's scientific process cuts nico-- eaNstJ'-- V f'" tine content to half that of ordinary tfi(ylii a cigarettes. Yet skillful blending VLCKy,8V;, ' o.toiv makes every puff a pleasure. VnMWJ! rZr I FLEMINO-HAI- TOBACCO CO., INC., N.T. fV "tJyj. S'Pt t H Auragibmtd on continuing tent of popular Brands "aeArtiatl r" I'' V. rout Docme about sano acAmms ScL. r? J 1lJla'P'"'-",- i w''w,l!it1n ' 'i j r V e Rub in Ben-Ga-y, quick! Gently warming Ben-Ga- y brings speedy, welcome relief from chest-col- d disconv s fort. You see, Ben-Ga-y contains up to 2 'j times more methyl salicylate and menthol -t- wo pain-reliev- SiI agents known to all doctors than five other widely f offered rub-in- s. Insist on genuine Ben-Ga- th on6' inal Baume Analgesique. ''''" Also for Pain due to RHEUMATISM, MUSCLE ACHE, and STRAINS' a KATHLEEN NORMS Block Thai Divorce Bell Syndicate WNU Features SAVE YOUR MARRIAGE if you can. Partly because mar-riage is the very root and basis of our civilization, but partly, too, because there is no compani-onship or happiness in the world like that of a man and woman who have achieved a successful mar-riage. Don't think of your relationshiv with your husband as a fact ac complished, finished, settled, nevei to change. Think of it as being constantly in a state of develop ment, up or down, lor better oi worse. Either your marriage is a more perfect thing today than it was a year ago or it is a less per tect one. Which is it? Don't let it gefinto ah unimagi-native rut, a daily pounding alone at distasteful drudgery. And don'1 tet its only bright moment be es-cape the radio, the movies, par ties, murder stories. Make it in Itself the core of your aappiness, the center from which all these amusements and activities spring. Easier said than done? Of course. But marriage, like anything else worth while, is a slow, hard, de-manding job. And its success or failure is far more in the hands of the woman than the man. Money la The Boot Finances are of first importance and most wives fail in one of two particulars there and some fail in both. First, the wife won't keep expenses down to budget lines. And second, she takes no interest in how the money is made. This last, and it is the most com-mon failing, is peculiar to American women. European wives share every moment of a man's care, anxiety, doubt. They know who the customers are, what taxes and rent are, what the man's hopes and plans are. But some of our women . . . Consider expenditures ... remain all their wedded lives in a state of supreme indifference and ignorance on those points. What they want is the money and nothing else. And some of them urge a man Into actual dishonesties in their eagerness for money. Once the money point is settled satisfactorily, the marriage is halfway to success. Girls before marriage ought to be encouraged to work out budgets, to consider ex-penditures. The Cutter marriage was on the rocks 11 years ago this year. Every-thing was wrong with it. The four expensive apartment-hous- e rooms, the two exacting babies who started coughing' in November and didn't stop until April. The surveillance of Jim's mother. The money short-age. And all the details that dust, didies, dishes, disgust and dis-illusionment could supply. The Cutters talked of divorce. But how? If Jim couldn't support his family in one unit, how could he support it in two? Quarreling Stops Then the older baby got polio and Jim and Nancy were awakened. The carping, scolding, quarreling stopped like magic. Mother and father turned to the task of saving little Beverley. Beverley needed sunshine. So they drove out into the least fash-ionable of Toledo's suburbs and bought two acres and a shanty for $1,300. The house had electricity, but no bathroom, no furnace, no luxuries. "Freedom don't we all love it and I was free!" she writes me. "No telephone, no outside interests at all. Just Boppo, who was two when we went out there, and Bev getting well visibly, and Jim com-ing home a new man. He put our floor-heate- in, he got the garden into shape, he brought in the first two of my handsome brood of chick-ens in his pocket tiny peepers to amuse Bev. In 1940 we mortgaged ourselves to the tune of $19,000 and built two five-roo- cottages on the front of our place. They are com-pletely separate from us, and they bring in $200 a month. Jim says nothing on earth can keep us from being snug and secure. a a a "Well, we aren't worried about that. We're happy. "I look back, at our life a few years ago," the letter ends, 'and I don't seem to be the same woman. That other woman always was try-ing to push her life aside and live in some dream. It took terror, poverty, change to awaken her. Ours isn't one of the sensational American stories. It wouldn't have mattered to anyone if our marriage had ended in divorce and our family been scattered to try all sort of miserable makeshifts. |