Indianapolis Times, Indianapolis, Marion County, 1 August 1945 — Page 15

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| WEDNESDAY, AUG. 1

1948

The Milliners . Dress Designers Choose Up’ Sides

‘Life Begins Anew At Breaktast’

IMAGINE SERVING your high school boy (or girl) and getting him

~to eat the following dinner at night:

Two servings of fruit; two servings of vegetables, one yellow and one green; one serving of potatoes; one egrR; one serving of fish, meat, poultry or substitute; and four cups of milk. Yet this is the amount the high school boy or girl. would have to eat at the evening meal to complete the daily food requirement, if breakfast consisted of a sweet roll or a glass of fruit juice or both, and the

noon meal was the usual starch

laden one favored by school children. Potato salad, spaghetti and bread pudding; potato chips, soup and pop; sandwiches from home, spaghetti and frankfurter sandwich were typical lunches seen on high school cafeteria trays by Miss Helen Diamond Wicher, director of nutrition service for the Hennepin county, inn, chapter of the American Red Cross. Reporting on this in ‘Everybody’s Health, publication of the Minnesota Public Health association, she gave the dinner menu quoted above as necessary to make up the day’s food requirements for these children who are growing rapidly and expending amounts of energy. » » » “LIFE BEGINS anew. at breakfast,” Miss Wicher says, pointing out that at this meal you literally break a fast of 12 or 14 hours. Children or grown-ups who are in the habit of skipping breakfast may not feel hungry and the thought of food may even induce distaste or slight nausea. Before the morning is over, however, the breakfastskipper gets that “all-gone feeling” and is usually too tired to do good

| work or to study.

The remedy is gradually to acquire 8 good breakfast habit. Each morning eat a little more until the meal is adequate,

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1. The Beverly Hills, Cal., designer, Keneth Hopkins, asked for a sophisticated bonnet, made this cuff hat of emerald green velvet with veiling of the same hue, an example of fall's bigger hat trend. 2. For dinner wear, he does this big cushion hat of net with multi-

colored velvet bows.

3. Even tailored types join the “more hat” parade. A Hopkins original—a black felt stovepipe with visor, called “Sibhoueiie”—is

created with a simple, clean-cut height.

look - that accents the new crown

Wartime Eating 2 Meta Given

THE GOVERNMENT'S BASIC seven food groups are Tepresented there

in these menus. The limited supply of butter for civilian use as well as | the limitations induced by its high point value have really been felt |

by most consumers more than the restrictions on any other food, and |

is the reason for trying to find ways of extending the butter we are! able to buy. Several products have. appeared on the market, and for

years, gelatin and milk have been recommended for extending butter. One of the most acceptable ways of extending butter is described today.

Your choice of

SATURDAY MENUS *% Breakfast Fresh raspberries and cream. Hot whole wheat cereal. Toast. | Luncheon Tomato and lettuce sandwiches. | Peaches. | Honey oatmeal cookies. Dinner Vegetable juice cocktall. Whole meal salad of diced tongue, hard-cooked eggs, lettuce and | ~8reen peppers. Buttered carrots. Rye bread. Stewed fresh plums. Oatmeal cookies. Milk to drink: Four c. for each child; 2 ¢. for each adult. Ration points: Six red, 0 blue.

Butter extender: One-fourth Ib. butter or margarine, 1 egg, : c. warm cream, s tsp. salt. Let butter stand at room temperature until soft. (If necessary, put butter in bow! and set bowl in pan of hot water.) Drop in whole egg and whip with fork until smooth. Add cream beating slowly with a rotary beater.. When all ingredients are completely mixed, turn into a small’ waxed paper lined, oblong pan. Chill. Cut into {two butter-sized sticks. Makes % Ib.

By LOUISE FLETCHER Times Woman's Editor

THAT OLD question of which came first, chicken or egg, has its counterpart in a friendly controversy going on between milliners and dress designers. In its most recent version the point at issub is whether the milliners’ experiment with bigger hats brought about this fall's softened silhouette in dresses, or whether the new dress silhouette led to bigger hats. At a recent New York show the spokesman for a group of highstyle hat designers staked out a claim for the milliners as style leaders.

» ” » “IN THE TRADE we take our millinery seriously,” the spokesman said. “We are fully aware

..of the impact of hat fashions on

contemporary modes and manners, “We have watchéd the ‘more hat’ idea bring about important changes in the. silhouette, influencing dress and coat design, introducing more feminine contours to clothes, fullness and freedom as a balance to the important hat. . “No new fall costume will look right without a new fall hat because it is the hat that gives height and grace to ‘the silhouette.” There are dress designers who claim that vice versa describes the situation. Keeping safely out of the controversy, it's enough to say that there's more to both’ dress and hat silhouettes for next season.

» » » AND AS IT affects nats, it’s not just an isolated- trend peculiar to the milliners in one locality. Whether their workrooms are in the East or on the West Coast, is unanimity among hat stylists on increased height.and breadth for their new models. A West Coast report comes from Keneth Hopkins of Beverly Hills, His hats are an exclusive line at Block's and when the fall models begin coming in, theyll be in the upward-and-onward class, too. Among them will be off-the-face hats that expose forehead and hairline-—as does the emerald velvet cuff hat shown. And there’ll be tall crowns which soar up and away from the head. Whatever their fabric, color or style, they'll have one thing in common. They've all been designed with the Hopkins’ credo in mind: “Hats that men like for women.” That's the phrase that started Mr. Hopkins off as a designer and the one that's guided him ever since. .

Defrosting Is ‘Must’ For Refrigerators

Although once a week defrosting is a “must,” it should not be done always on the same day of the week. In fact, it is considered inadvisable to set a definite day. The reason for that being the accumulation of frost varies with the amount of food in the refrigerator. So let the accumulation of frost be your guide. When it is about 4 inch thick; the time has

come to defrost.

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«so Boy a jor today... et any store which ; | sells toilet goods.

THE INDIANAPOLIS TIMES

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