Show ON THE H ME FRON RUTH YET PEAR 0 ile JABOT I 1 CENTER 1 I WJ zag L SIAS BIAS xv DEPT H y ENDS AND OF TACK OVER POLE MATERIAL USE TAPE MEASURE OVER POLE POL E TWICE THIS TO CALCULATE TOP AND BOTTOM I 1 measurement MEASURE MENI LENGTH OF EACH SWAG THERE is a shortage of metal curtain rods yet for two generations erat ions we have not seen such elaborate window treatments the formal swags shags cascades and jabots jabobs so dear to our grandmothers seem to be exactly right with the victorian furniture that is gaining in popularity all 0 the time each piece of the draped valance shown here Is cut separately the diagram at the left gives the dimensions of the end jabots jabobs the tha side swags shags cross in the middle and a center swag overlaps them the measurements of this center swag are given here but these will vary according to the space the swag is to fill each swag is cut bias at the lends ends and pleated and tacked over the pole as shown at the lower lef left t the method of taking measurements is shown at the right NOTE this Is the third ot of a series of 0 modern adaptations ot of period curtain fashions formal swag valences valances mounted on a valance board are illustrated with step by step directions in BOOK 1 the less formal type draped in one piece Is shown in BOOK 6 3 books are 15 cents each order directly from NIBS RUTH WYETH SPEARS bedford hills new york drawer 10 enclose 13 15 cents tor for each book desired name address 3 4 folt home B KIR at a n d sn bwy heres a ora n d pessell pes self ahem ileah who yellow ago ivr SHOW HOW BISCUITS BISCUIT a 2 cups cup sifted bitted mur flour I 1 cake disc teut hi teaspoons aucta 5 cup lukewarm water at cited shor tenta 1 H teaspoon gait 1 tablespoon melted 9 agn together flour nm and sat salt dissolve yeast in lukewarm water sofa aw add to dry ingredients add melted shorten shortening int dough will be soft knead quickly mid and lightly until atif torn tam out on floured board and dough and elastic roll boil out inch thick cut with floured biscuit cutter place flaw on I 1 reaud pan ut let rise until doubled in bulk about Vs hour bour prick top with fork bake in hot oven at P F about 20 minutes minute makes 16 two inch biscuits serve hot with homemade home made san jam jelly or pre preserves sers tor for ft a supper dessert treat TREE FLEISCH MANNS RECIPE BOOK P aw NEWLY REVISED FOR wartimes WARTIME WART 1 pt P t eard r 4 daum ot Z uv y ads r f t A ao 4 stend ton or td now X 1 T |