Newspapers / Polk County News and … / Sept. 7, 1922, edition 1 / Page 2
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; POLK COUNTY NEWS, TRYON, N. C. FALL FASHION GOWN FOR AFTERNOON WEAR ooooooocxxxooooooooooooooo OUR CGMC SECTION Wide Choice of Color and Range of Fabrics on the Card. . -- - I . .It---..- v . . QThe Kitchen - Cabinet One-Piece Dress, Either in Crepe or -Georgette, Is the First Love of the Season. The question of a new wardrobe '& a welcome one, since the fall model offers a choice of silhouettes, a wide choice of color and a range of fabrics which is far wider than milady has known for several years. v The first love of the season, asserts a . fashion authority, is the one-piece drest either in crepe or georgette in either of these fabrics the long.41owing lines prevail, draperies forta uneven hemlines and hems now come well to the ankles. Draperies touch the floor on some of the afternoon and many of the evening gowns. The drapes are caught by huge bejeweled cabochons in one-side effects. These vagaries brought the surplice, whiclr. comes in for a great deal of attention. Some ; have declared it is an unbecoming Tine to most women, but the bo iffant skirt returns it to its .honored place in things sartorial. - There s straight silhouette low waist ed and long skirted; the 1850 type which means a bouffant skirt" and tight bodittT aird the flared type which partakes-of circular effect ; skirts flare out smartly from knee to hem. In suits, the Balkan blouse coat brings the low waist to the outer garment. It stands high in favor. This type is popular in the coat dress and three-piece suit. Crepes are plaited in beads; small beads, iridescent beads, all blended to the color of the fabric, are seen on the models from some of the best design ers, although some authorities dis claim the rumor that beads will con tinue in their high vogue. The old fashioned passementerie is now used to . a striking -advantage with black gowns. " ... Another word about the. low waist line that marks the straight silhouetter low it is and often belted with what appears to be a "life saver," a braided or a twisted girdle as thick as one's wrist. This, "life saver" type of a girdle is brought around the hips about six or eight inches below the normal waistline. Very often the girdles are thick braids of the fabric of the gown; crepes plait to an advan tage and silks roll admirably. It goes without saying the "life saver" girdle is for the slender. ,v One-piece dresses of navy blue pic otine conservatively trimmed in braids, are chiefly interesting on ac- much trimmed and often have the ,deep armhole that assures swinging lines. The sleeve that drips panels we. still have with us, as well as the sieeve wnicn is uounng more nor less than an extension of the shoulder cape jof the frock. r All skirts are long; eight inches (from the floor for suits, four and six 'inches for dresses is the editft which is at last obeyed. ! A famous designer gives this for- mnln r wninon wVir rpsftnt tho nnmincr of the long skirt. For many women honestly regret the passing of the short skirt. , "In the privacy of your own boudoir let down- one of your skirts to the very instep, choose a soft fabric that drapes in long intriguing folds. Move about before a full-length mirror and note the grace of line. Wrap a cape like garment about your shoulders and put on a large hat. The charm of the femininity of this garb will conquer any woman's prejudice against the . long skirt. Give plenty of time to the experiment, and you will go forth a champion of the new mode. "Short skints will look passe to .your newly educated vision. A long skirt, the earmark of f allT mode, will gladden, not sadden, your eye. You, too, will wear a long skirt." M J. JiifW S ft rwT v; 8 This is an interesting afternoon gOwn of black satin, featuring side panels. The front fastens from neck to hem with fancy buttons. The dainty lace and embroidery collar offers a finishing touch. HOW TO DARN THE STOCKINGS Hair and Ravelings Drawn From Old Hose Best to Use in Mak ing Repairs. ' Darning wool is so different in qual ity from the silk used in silk stockings that it shows clearly when it is used to darn stockings. For the 'same rea son silk thread will not do. The best things to use, writes-a correspondent, are hair and ravelings drawn from an old silk stocking. The longest ravel ing that can be drawn from the woof of a stocking is only eight or nine inches long, so if there is much work to do you will probably have to rethread the needle a good many times. If the run is in the leg of the stock ing, place it over a piece of glazed pa peV or rather thin cardboard. When you darn hold the section in place without stretching or pulling it; or tack it in place without stretching or pulling it; or tack it in place with a' few stitches. If Ihe run is in the foot, use a darning egg. To darn a narrow run turn the stock ing wrong side ou thread a line, long needle with a suitable raveling, mois ten your fingers, pass them along the railing to straighten it and then catch up all the several loops before they can ravel further. Then put ' in the numberf of warp threads that are missing ; if necessary use one or two ex tra ones so as to cover the space well. Make the rows straight and keep the spaces even. When you have put in all the warp threads turn the stocking right side out and thread the needle again. This time use a hair, with the end passed through the eye of a needle. Darn in the woof threads and run the. woof darning half an inch above and half an inch below the edges of the run. Since the hair will break if it is drawn too tight and the. ravel ing will shrink, anyway, leave both of them loose at the turnings, but draw them smooth everywhere else. When one missing warp thread has formed a run turn the stocking wrong side out, place the edges of the run together and join them with a row of machine stitching. This' will take up the broken part. Then turn the stock ing right side out and with a raveling or a hair sew to it the extra material turned in so that only a flat seam re mains. It will show, but it will be strong and .neat. ; . FROCK FOR THE LITTLE GIRL fir 'if , Flesh crepe de chine is employed in this dainty if rock for the little miss. Matching colored ribbons serve as trimming. v . " White Fox Furs. A number of vhite fox furs are making their appearance this season. They are usually worn with white or black. The girl who wears one should be sure of her complexion. Such a fur is yery trying. ELASTIC AT THE WAISTLINE Wearers of Garments to Have Liberty of Determining What Style They Shall Adopt. One of . the best-known American style authorities recently declared, when asked about the waist line for fall and winter of 1022;23, that nearly all frocks would have elastic run in so that Jheindividual woman could determine the all important question of where her waist line shodd be, according to her own fancy and her figure. Generally speaking,, there is a trend toward the normal waist line, but women have long declined to sub mit to. ironclad style rules, and the chances are no one style will pre dominate. " Incidentally, for street frocks of the tailored type and for suits and wraps, a vogue for rather striking plaids Is predicted. Vividly striped waol fab rics are being featured, especially in motor and sports coats. . Painted . Skirt Is New. The hand-painted skirt is creating a sensation in fashion circles. It usu ally has a white foundation, though biack and vivid colors respond to such decoration.; The designs are put on with a free hand, sometimes in floral and sometimes in futurist effects. So far their mission has fceen confined to outdoor wear. . . Aluminum Hats, r Aluminum cloth is a new fab'ric for hats. It is very soft and 'thin and lends itself admirably to draping. It is just another evidence of the popu larity of . all metal fabges : ;(). lata, by Vvestern Newspaper Union.) ! The richest man, whatever his lot. Is he who's content with what he's got. "I'm tired of 'mustn'ts,' " said Dorothy D, "I'm tired of 'mustn'ts' asI can be." SEASONABLE IDEAS Take time to enjoy the lovely out-of-doors during the warm weather, for in the northern climate we are shut in so many weeks of the year that we need to store up "the beauty in t h ,e blossoming tree, and the message in the wayside flower." This is the time when' fruits of all kinds mustj be put away for winter, just when it is the most enjoyable to be out of doors. If one plans ahead, much out of door life may be enjoyed in one's owin back yard, or on . one's porch. The jars for the fruit may be ster ilized, fhen jsealed: and when cool the fruit may be picked over in some sightly out-of-xloor spot, the jars filled and when all are ready.jQlled with hot sirup, covered not too tightly, placed in the oven on .a cloth' or folds of paper dipped in water in a dripping pan and baked in the oven. When the berries have boiled, remove, seal and put away for winter. This method is a good one for the busy housewife as It does away? witli the hot open kettle canning. The fruit has a lovely color and the flavor is well preserved. Delicious: Uncooked Grape Jelly. Crush the ripe fruit, drain and mix with twice! as much sugar as juice; stir well until the sugar is dissolved, then pour into jelly glasses. The next day the jelly will be firm enough to cover and pack away. Buttermilk Soup. Heat a quart of buttermilk In a double bdOer; when boiling stir In two tablespoonfuls of flour tiiat has been rubbed smooth, in a little cold milk. Stir until the flour is cooked, then serve hot. Grape Sherbet. Take three pounds of Concord grapes, three lemons, three pints of water, and three cupfuls of sugar. Wash the grapes and put them into a taucepan, mash and squeeze out air the? juice, measure the juice, add an equal quantity of water to the sugar, boil to a rather thick sirup, cool and add more water to equal the amount before boiling, combine the fruit juices!; and sirup and freeze. The cause's of failure are: No posi tive aim in life;, no special prepara tion; lack of appreciation of the many opportunities for self-improvement in ' youth; desire to be in the swim of fashion .and pleasuro; haste to get rich selfishness. HOMELy MEAT DISHES The coarser cuts of meat which sell for five cents and more a pound cheaper than the steaks and roasts, have more of the -xtractives which give the flavor to meat, and if they are well cooked are tender and appetizing. Brown Stew. Take four pounds or less of the shoulder, neck or part of the leg of beef. j cut in inch-sized pieces and brown one-half o( the meat in a little hot fat, stirring until all are well browned, season well, then add the uncooked meat and enough water to simmer, adding a very little water from time to time ; an hour before serving add potatoes and 6ne chopped onion, dredge with a littl flour, add more seasonings and continue to sim mer until the vegetables are tender. Carrots, cabbage, peas and . other veg etables may be added if desired. Serve on a platter with the meat in the cen ter, potatoes -around the meat and a thk'kened gravy poured over all. ' Broiled Hamburger. T a k e two pounds of round sieak, chop fine, add one-quarter of a teaspoonful of pep per, iy2 teaspoonfuls of salt, one small onion finely chopped and a pinch of powdered cloves. Mix well and make into ! a large flat cake. Place on a well-greased broiler and turn every eight counts until it is well seared, then cook slowly -until as well cooked as desired. . Scotch Stew. Take three to foui pounds of mutton from the fore quar ters, one onion, one turnip, one carrot one-half cupful of barley, two stalks of celery one tablespoonful of flour and salt and pepper to taste. Soak the barley overnight, cut the meat in sniair pieces, put Into the kettle with the barley,? add two cupfuls of boilin water and simmer until the meat is tander. Chop the vegetables and cook them five; minutes in a little fat, then add to the 'meat and finish cooking Barret Potatoes. Peel the number of potatoes to he served. One-half hour before the roast is done roll the potatoes in the fat in the pan so that they are well covered with fat, then cook until soft, on a top burner. erve around the? roast. - Popcorn Marguerites. Make a sirup of one cupful of sugar, one tablespoon ful of vinegar and boil until it threads; then pour it upon the whites of two eggs. Beat until thick then stir in three cupfuls of freshly popped corn; spread wafers with thj mixture and bake in the oven until brown. R 'member WAV PACk, VWfcN VJE HAD TO HIKE. A ObUPLE MIES FOR OUR MAIL-AND 7w mmmm 7V l ' i , ; , ! : NOW V, OH MA. - A LETTER. TOO'. This Sounds Like th' Truth vieu- y&ott , Mouse eoo vjuv cowe iuco asvwxex aj4G awo th' kau9 MCR OVUM F OUiM LOttG MU A I : FWEMOS GArtHEREO AT HOUE OWE. OfM WVWC A-tUFaAvlSHlG tWEU - : 1 riuu he vjux vetao j v?' Felix Got the Spanking LOOK. WHAT TELIX CAVE. I WHV FANNV FEATHER.- ' HEAD , IS THVS Y0U& BThDAW ? C0NCH?AT- UlATlQNS , PEARL j ME for. m birthday, MRS. GABBLE. Z rr- r -AHO XD H. SPANK VOU ON VOUR. BlRTH'DAN -ONE SPANK rOfc EACH VEAKL? X Dit NOT I WANT TO GET ALL TRET OUT I I . ( y VWELL fEUX CERTAIN LV ) UAS GOOD To V6U I 1 n
Polk County News and The Tryon Bee (Tryon, N.C.)
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Sept. 7, 1922, edition 1
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