The Daily Banner, Greencastle, Putnam County, 11 September 1939 — Page 3

RiPLESS SHOULDERS OITNIMBERED

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dresses very

I AIN \M> as popular as

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TO THE ANKLE

I, Most Popular Color But j Closely By Broun; Furs Fancy and Muffs Popular # strapless shoulders are still t, but sheltered shoulders far | umber them. That covered look ' „ f common denominator at night, in formal dresses. Long sleeves Wgh necks, developed in supfabrics, achieve the new elece From the waist down is thej . point; some dresses have jlded bodices to below the hips D flared tulle skirts. ou can have your trimming or eit off completely. A well known ijner even eliminates belts. Every i of decoration is used from Adt l*s gold braid to tassels; use jjtiy, but not flamboyantly. Bibjewel necklaces are sewn on K 5 jewel-studded fur collars very new decorative notes. El tco white ruffs under chins are i everywhere. joes are best this year when v come to the ankle; fur ankle | ts or fur-trimmed pumps. They illy are stunning and warm for football games or snowy winday? Evening shoes, we are d should match the dress in fabaml color. Some are latticed up the ankle. lack is Inc' color hut followed seiy by brown. Most brilliant of colors scon are cerise, biiliarclen, orange, and Robin Hood ices and reds. The newest looking arc those suggesting threatjiu; skies: thick-mist blues, thunL aiis greys, sea-storm greens, and rpies so dark they have the qualof black. They suggest such ad•tives as inky, foreboding, sullen, kmv. -y fabrics include spongy crepes, woolens, miles of wool or silk sy. duvetines, and black silk velExtremely rich fabrics for evenAgain much damask, velvet, jeades, taffetas, soft and stiff satchecked and plaid velvets, black ire with wide satin stripes—many these actual reproductions of last'tury fabrics. Elaborate cloth-like treatments given to furs: shirrings, pleatquiltings. Black or flaming blue, and green paillettes are broidered into such furs as seal lamb. Persian lamb appears on rything to umbrella handles and 'laces to top-coats. Silver fox used in dramatic new ways, apard and sealskin appear both and evening in quaint jackets, per and hats. Every kind of litt.e and rat has laid down its life on don's altar Not one humble anis there that has escaped. There are innumerable new ideas your hands to hold. Muffs of r*)' description. A great mass of tails, surmounted by a blue bet bow muffs are attached to to black tulle muffs studded pink velvet knobs. Gloves of ■he or suede are in pink, red, tch-blue, mustard and all pastel des are worn night and clay. »re are even adorable gloves of Athers. Never have hand-bags ™ more ingenious in shape of M sunflowers, tambourines, and

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ShM HANNA’S l&OOK STORE

Take Labor Out Of Vacation Meals Taking the labor out of vacation time entertaining may sound like ! an impossibility, but it is not really j as hard as it sounds. Careful planning plus a little ingenuity can light- j en the work of entertaining so that it becomes a pleasure instead of a i task to be done only when necessary. The first step in careful planning is to see that the foods chosen have [little preparation, most of which can 1 be done ahead of time. A large baked ham, cooked the day before, or If preferred just before company arrives so that it can be served hot for the first meal, is an ideal meat tc choose for easy week-end entertaining. A large veal or lamb roast would serve the same purpose, because these are so delicious when made into hearty meat salads, to say notlhing of their use in making cctM sandwiches. A refrigerator well stocked with a variety of ready-to- | serve meats is a real asset in "laborless” entertaining. These meats may be used not only for attractive cold meat platters, but in salads and sup- i per dishes which will delight every guest. A Roast or Baked Ham “A roast or ham are among the very easiest meats to prepare, bajeause all you do is put them in the oven and let them cook at a low temperature until done,” says Inez S. Willson, home economist. There is no worry or bother at all. The cook- ( hig may be going on while you are welcoming and entertaining your guests. A roast—either fresh pork, beef, veal, or lamb—needs no other preparation. It is placed fat side up in the roasting pan, seasoned, and cooked, without watching. A baked ham needs no watching, but just before the cooking is completed, you may want to take it from the oven and decorate it for its company appearance at the table. If the skin was not removed before the harn was purchased, take this off, all except a collar around the shank bone. When the ham is almost done, the rkin will be loosened so that this is easy, score the fat in diagonal lines, stick with cloves and rub with brown sugar or pour strained honey over it. I Return the ham to the oven for a few minutes to brown and glaze. Here Is I a way of using left-over roast or baked ham to good advantage:

old-fashioned medallions. You may ! hang Persian lamb bags or suede ones around your neck. The head with two or four vertical curls which are set at the nape of the head or flat against the base of the neck or flat against the base of the head is our chief newcomer in and in place in snood-bags.

THE DAILY BANNER, GREENCASTLE, INDIANA, MONDAY, SEPTEMBER 11, 1939.

Your clothes budget expects to receive something of a dent when a new season comes. But it won't have to be an extravagant shopping spree that you go on if you'll just tuke my advice and visit th ’ shops. You see they've been planning fer months to bring you the thriftiest “buys" that are possible in lovely clothes and smart-as-ca.n-be accessories. They've sucead: 1 so marvelously that you'll find thi. results something to exclaim over. So let this be a season when every detail of your costume is exactly right. Tne shops will show you how to do the job!

Paris spotlights lovely feminine scents in perfume this season. Fragrances that suggest the flowers in an oldf ashioned garden .... The selection at MULLINS DRUG STORE will capture the heart of a.ny girl going bac.< to school. Make her the envy of her class-mates.

Everyone says accessory dresses for this coming fall and winter— a gleam of gold Is a “must" i t the wardrobe to be worn with these new fashions . . . have you seen the rich-look-i ,n g and beautif u 1 1 y pattern ed, necklaces at SCHOTiNMAN’S. They are modestly priced for all their splendor and you can also find a distinctive pair of earrings. Complete that accessory dress ensemble at SCHOENMAN'S.

Flowers from ETTEL'S. all dewy with freshness, carefully selected by expert floral artists . . . make a perfect gift. Novelty figures and knick - knack pottery, a 1 1 reason ably priced add charm and elegance t o your home all during the winter rn 1 fall seasons. For special occasions have a corsage made especially to go with the gown you are wearing. Consult EITEL'S and make your costume an OUTSTANDING ONE.

Breathes there a woman who hasn't said . . . ‘T'd love to have a little radio of my own." Daughter or son can study better with a radio in their own rc >ms to hear their favorite programs . . . the. Dad can listen to the baseball game and not be interrupted . . . Ixrok at those at LINK'S and remember your gift will entertain for months and years to come.

School accessories . . new and unusual things for the home . . in fact almost anything you might want will be found at H A N N A ’S BOOK STORE., the children now are needing many supplies and you would like to have something new and bright to use in the house for the coming dreary winter days Look a HANNA S HOOK STORE for just the thing you want . . . Luscious creamy chocolates will soon be on hand there . . . remember them for gifts.

liroilcd Tomato Salad 6 large tomatoes 2 hard-cooked eggs 2 cups diced cooked meat 1-2 cup cooked peas 1-2 cup mayonnaise dressing 2 tablespoons butter, 6 rounds of toast Choose large firm tomatoes. Cut off the tops, and scoop out the pulp from the center to make cups. Combine the diced hard-cooked eggs, meat, peas, and dressing and fill tomato cups. Dot with butter and place these in a hot broiling oven to heat and brown. Serve on toast rounds.

MEAT SALAD IDEAL FOR THE LUNCHEON A hearty meat salad is an ideal luncheon or supper main dish, because it is tasty e.-vl delicious, en1 ough to make one feel well-fe:i, and also it make use of the left-overs. ! an advantage, always. Here is a veal salad suggested by Inez S. Wilson, home economist. This same recipe may be used for any kind of cooked or ready-to-serve meat. Veal and Celery Salad 2 cups cooked veal, diced 1 cup celery, diced

1 cucumber, pared and cubed French dressing Mayonnaise Lettuce j Cut the cooked veal into 1-4 to 3-8 I inch dice. Marinate in French dress- | ing. When almost ready to serve, | combine with diced celery and cu- ■ cumber and mcisten with mayonnaise. Serve on a lettuce leaf, garnished with radish slices.

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Are Your Preserves As Good in May As In September?

V’OU know how to make your X favorite jams, Jellies and preserves, but do you know how to protect them? It isn’t sensible to spend time and money buying fruits and berries and making them into jams and jellies and then have them spoil, because a few simple rules •re not followed. Observance of two watchwords mean successful preserving once your jams and jellies are made— cleanliness and a tight seal. The principle back of these two watchwords is the total exclusion of the micro-organisms in the air which cause spoilage Your Jams and Jellies while they are hot are practically sterile Turn your attention to the Jars and their covers and even the sealing rings. Jars, glasses and covers should be thoroughly washed, then sterilized in boiling water. Fill them while they are still hot from the sterilizing water, and seal immediately so that air cannot enter The advantage of glass Is that it can be so thoroughly and so quickly sterilized. Proper Seal Important , If jelly glasses are used, leave a %-inch space at the top. Cover at once with %-incb of hot paraffin, taking care that no air bubbles prevent a complete seal over the top and around the edges. When cool, cover the glasses with scalded tin

covers If jars are used, be sure first that the lids are in perfect condition end that each jar has a lid that fils; make certain of this before the fruit Is poured Into the container The rubber ring that makes the seal airtight between the lid and the jar Is of paramount Importance. It must be resilient and. of course, thoroughly clean. Be sure that the jars are tightly sealed as soon as they are filled. Do not attempt to tighten the lids after the Jars have cooled, as this may break the seal. Variety of Jars and Glasses Croat strides have been taken by the glass Industry in supplying the housewife with a variety of scien-tifically-designed Jars and glasses to •ult the purpose of every home pre•erver. There is the bail jar with the glass top fastened to the mouth of the jar with a spring wire clip: the Jar with the two piece closure consisting of a glass or metal lid and metal screw hand, and the tyflo with the porcelain-lined zinc cap that screws down on the Jar. There ore “wide-mouth” and “regularmouth” jars, large and small and square and round. Jelly glasses are available in a wide variety of sizes —all of them accompanied by the tin cap that has proven best for the purpose. Follow these rules carefully for success In preserving your preinma and Jellies.

A slice of bread and jam or jelly right from their glasses and Jars—it's a delicious American tradition that will never grow old.

Ahcays vsr clean fart, glattet, rubbers and rovers; sterilise them in boiling water and fill jars tatmediately while they are hot. Use fresh paraffin every time. Never melt and use over again as old paraffin often causes spoilage. Be sure that the lids fit perfectly and that the rubber rings are in good condition It is best to rencio these rings every year. Do not fill jars or glasses too full. About half-inch space should be left at the top. Now that you are forewarned— forearm yourself with these braudnew recipes that are different and delicious. Peaches, oranges anti pineapple are combined with spices in u tangy creation called: Spiced Peach Trio 6 cups prepared 3 4-lnch cinnamon peaches sticks Hi oranges 1 teaspoon whole 2 cups crushed pine- cloves apple S cups sugar 1 cup water Vi teaspoon salt To prepare fruit, peel and stone and cut in small pieces about 4 pounds peaches. Measure. Remove seeds and coarse membrane from oranges and put through food chopper, using medium-coarse ^ Knife.

Place fruit and water in kettle and cook, covered, until tender and most of the water has evaporated. Add spices, tied in a cheese-cloth bag, sugar, and salt. Cook, stirring frequently, until clear and desired consistency is reached. Remove spices and pour into clean, hot, sterilized Jars. Seal at once. Yield: 9 half-pint jars. Inexpensive to have and easy to make is peach and orange honey— a change from your usual favorites that Is made with fruits that are right In season. Peach and Orange Honey S cups prepared IVi cups water peaches « cups sugar 3 oranges li teaspoon salt To prepare fruit, peel and stone about 4 pounds peaches. Remove seeds and coarse membrane from oranges. Put peaches and oranges through food chopper, using me-dium-coarse knife. Measure peaches and water Into kettle, add oranges and cook, covered, until tender, and most of the water has evaporated. Add sugar and salt and cook, stirring frequently, until clear and desired consistency Is reached. Pour into clean, hot, sterilized jars. Seal

at once. Yield- 8 half-pint Jars. Tomatoes and grapefruit blend beautifully in a brand-new marmalade with a flavor you've never tasted before. Its texture and color are as attractive as Its flavor you’ll rave over and it’s made with the recipe that follows: Tomato-Grapefruit Marmalade 2 grapefruit 1 pounds tomatoes. Vs teaspoon soda peeled, diced I'i cups water 7 cups sugar 1 teaspoon salt With a sharp knife remove rind and white skin from grapefruit, cutting around as in paring an apple. Discard peeling from one grapefruit. Shave off. and discard, about *4 of white skin from remaining peel. Cut trimmed rind into fine shreds. Place shredded find, soda, and water in saucepan, and bring to a boil. Simmer 10 minutes longer. Drain. Cut out sections of grapefruit, remove seeds, and dice. Place tomatoes In kettle and cook, covered, until tender. Add cooked rind, grapefruit, sugar, and salt. Cook, Stirling frequently, until clear and desired consistency Is reached. Pour Into clean, hot. sterilized jars. Seal at once, yield: 8 half-pint jars.,

SAMUEL GOLDWYN

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What Has Gone Before: /n New York’s tough East Side, a boy named Frankie grows up; helping his gang collect funds for their treasury by waylaying Willie, the neighborhood sissy, on his way to music school. With one of his pals, Frankie wanders into a Jascha Heifetz concert at Carnegio Hall, and becomes so fascinated by the great music that he redeems a violin he has secretly pawned, a n d begins practicing at home. When his intolerant step-father destroys the instrument, Frankie instinctively strikes him, and the stepfather threatens to send him to reform school.

Chapter Two

But Frankie chose leaving home to being sent to the reform school, a« Miller had wanted. While his step-father was ehouting, and mailing his way to the police, Frankie was out of the window, and away. Into the violin case he had stuffed a few of his spare belongings, his shoe-shine box, his harmonica. Then he walked. Lonely, hungry and listless, the boy walked through the great unfriendliness of the city, snatching for food, shining shoes for the dime that would buy a frankfurter. And he acquired a dog, a mongrel pup whose lonely eyes

completely in love with her, blinded by an armful of potted flowers, and fresh out of a job. She found out about the job herself. Peter had been working for the owner of a music store, who was owed money by the Lawson School, and who had recently been pressing for payment. She knew what Peter had done, without his saying it, for she loved him, too.... • • » Willie, whom Frankie and his gang had tormented, who had been made to pay “dues,” was one of Mr. Lawson's students. When Frankie saw him. he was petrified. After the session was over, tho children tumbled down the brownstone steps. Sucker was waiting. So was Willie. Frankie pretended a wry friendliness, until Willie told him tho detectives were after him, and suggested cynically that it would really be too bad if they found him. Despite all of his pathetic objections, Frankie handed over the dime. Here was blackmail, pure and simple. Then WilllO bought an ice-cream cone for Betty, who had sung so beautifully and smiled at Frankie. He stared after them, in utter misery. With Sucker by his side, ha plodded along the darkening streets. Later, the mist turned to . rain, and came down heavily. Frankie saw a policeman, and dodged back toward the school, into its alloy-way. He crawled through an open cellar window, and the sound of steps coming

Peter was In love with Ann, and fresh out of a job.

would not let go, whoso geniality was the only friendly thing Frankie had known for a week. When Frankie went into an auto junk yard, to sleep in an old car, the dog followed him, and his shiny button eyes stopped the tears in Frankie's own. Frankie

called him "Sucker.''

And Sucker, chasing a cat, lei! Frankio to the Lawson Music

School for Children.

Frankie had run into the old brownstone house after the dog. and had turned to leave when he heard the sound of a flute, and saw children with instruments. Inside, he could sec the old Professor, and the small orchestra, and a lovely little girl, beautifully singing. She smiled at Frankie.... "Sound an A, Joey,” he heard

the Professor say. A note was struck.

•T said an A—” Frankie found himself speaking, Impulsively. The sound of his voief surprised him. “That's not an A—that's a G—" The Professor turned to him. "How'd you know that?' 1 "Excuse me " Frankie muttered, turning quickly to g >. "Guess I shoulda kept my mouth

shut—”

“W’ait a minute" the old man said. He struck a note. “WHat's that?"

down the stairs sent him huddling in a corner. Sucker barked. The Professor turned and saw Frankie. "Hello—any more back there?" “No—just me." "Why aren't you home, my boy?” Frankie was silent, and the Professor knew. He saw the boy's wet clothes, and without a word removed a soaked coat and sweater, wrapped him li ■ blanket and pushed him onto a bare cot. "Why did you run away from home?" “I didn't do anything! My stepfather — we couldn t get along, that's all. Wouldn’t even let me play my harmonica around the house. Kept sayin’ it's a waste of time. He was always barkin.' at mom — drivin’ her crazy — " "You know—almnt the same thing happened to me -except that I wandered into a music school for rich children. They threw mo out.” “Gee, that was cheesy, wasn't

it?”

“After that, all my life, I kept dreaming about a place where kids like me—and you—could go . . . without being thrown out. And now I hdve it. Isn’t that wonderful?” Frankie wns getting sleepy, but old i i . .ere shining; and he went on.

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"And this?" “B flat." Then the Professor would not let him go. but called for hia daughter, Ann. a lovely young woman with the rich beauty of one who has n children her eyes. They v/ent through tho exercise for her, and were both amazed. Frankie had a natural ear He told them of how bis father used to i lay "ihe game" of music note- with him. They made him a student of the echool, knowing he could not pay, not knowing he was homeless.. After Ann had led Frankie hack to the classroom, she found Peter McCarthy in the hall. Peter was

"We're going to have a concert in a month—maybe you'll be in it. Can you imagine *h people when they hoar the children? They’ll say—those children are brilliant! They have genius' We must encourage them! Well shower them with money—so that all those marvelous talents won't be lost to the world—" His voice wes foft now. "—to a world that's gone so mad—It's forgrtting the beauty there is in music—. Yes, that's what they'll say . . ." Both Frankie and Sucker were

asleep.

(To be continued)

Helpful Recipes Saratoga Onions Peel and cut onions in 1-4 inch slices and separate into circles. Salt and pepper, dip into milk, then into flour or bread crumbs. Fry in preheated fat 390 degrees until a golden brown 14 to 6 minutes). Shake onto a sheet of paper to absorb any fat. Variation: Asparagus, cauliflower, green pepper, egg plant or celery. These vegetables should be pre-cook-ed for a few minutes and thoroughly drained.

Sour Dough Bread 1 quart lukewarm water, enough flour to make a stiff dough, let stand 3 days to sour. To force in cold weather add 2 small Irish potatoes

added to lukewarm water and flour. Pour sponge into flour until consistency of biscuits. Add to flour 2'teaspoons Baking Powder, 1 teaspoon soda. Squeeze out and set close together in a well greased pan. Bake.

SUITS ARE IDEAL THREE-PIECE suits a.n I travel coats for casual wear are going well in the shops. Tweeds in soft weaves and the most beautiful colors are combined to make grand outfits. You can wear the top coats over dresses as well as other suits. Gray, blue, and rose, blend into a lovely tweed mixture and make a graceful suit. The top coat may be collared in the new ruby fox. Also gray fox collars with gray tweed nubbed with marine blue and bright red.

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FLINT’S MARKET PHONES 354 and 355 IlIHlMIHlUiUllllM

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