Newspaper Archive of
The Kalona News
Kalona, Iowa
March 26, 1942     The Kalona News
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March 26, 1942

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Attitude Will Not Fun of Easter Paraders By CHERIE NICHOLAS style parade will mere display of Not that in feminine charm, ~3hions are as in- can make them. two-fold pur- their assembling their Women are not clothes from the alone, is a steadfast de- purposefully and an eye to the careful, whole° demands all reports and is the material styled with a versa- a fresh fashion in. been born of war becoming alertly They want quality are given an undated carry them the cur- are regarding light, knowing buy wool with long wear, civilian use are as the re- service are ex- every woman care of her wool these days, F newer fabrics will of wool news for suits. style cre- out the problem that designed radiate a in such striking red, ivy green, and Accessories are creating such a splurge of color they give to suits a brightness that radiates through- out the entire spring fashion picture. Especially smart with navy suits and gray wools, and also with checks and stripes, are vivid gloves, bags, shoes and hats. And don't forget plaids when choosing the new suit or coat. They are more important than ever. Covert is a leading fabric for spring. We see this sturdy fabric in the trim man-tailored suit shown at the top left in the above illustra- tion. Instead of a coat it has a mod- ish cape for dash and extra warmth. Capes will be seen more and more as the months go by. This service- able ensemble is in tan. Coverts are also being widely shown in de- fense blue. Both colors take vivid accessories beautifully. The novelty flannel plaid suit pic- tured to the right above is young and cheerful In red and soft gray tones, it has a generously pleated skirt and a snug fitting double breas{ed jacket which buttons high and is accented by four vertical pockets. Fine spun rayon gabardine brings its nice tailoring to fashion the cos- fume to the left, below, in the above illustration. The fitted high-buttoned jacket sports three large pockets, while the skirt is styled with trim box pleats. Novelty jeweled buttons mark the front closing of the jet "black rich rayon faille suit to the right, below, in the above picture. 'l~e high, rounded lapels, flap pockets and kick- pleated skirt are excellent fashion points. A flaring milan straw bonnet with grosgrain edging adds distinco tion to this costume. PiCtured to the right in the inset in the above picture is a wool plaid greatcoat belted in leather which, because of its good looks and hard- wearing qualities, is a "must" in ev- ery active woman's wardrobe. This huge block plaided sturdy go-every- where tweed is in a wonderfLd color blend of deep blue, dark wine and beige. It is beautifully fitted, with full straight sleeves and dashing skirt lines. (Released by Western Newspaper Union.) Jacket New program is with a The New in the high in style R Jacket of wool tones and is dis- addition to being pockets Taffeta Is a Popular Fabric for Accessories A new trend in fashion this sea- son is the use of taffeta for trim- min~ It is beiug~ used for piping, pleating, bordering, wide tie-girdles, yoke treatments, pockets and in countless other intriguing ways. One of the latest versions is the navy dress piped and trimmed with navy taffeta. There is also a liberal use of taffeta in contrast colors, and taffeta plaid hats and bags have a high style rating. Playtime Aprons Children wilt take great delight in the novel aprons of bright prints. They have huge pockets to hold a sewing outfit for little girls, or a set of garden tools for boys, or per- haps a drawing set for either. White Hats Millions are creating most attrac- tive little white hats this spring to be worn with suits or ensembles. They are styled with a view to flat- tery and ma~ have sprightly little dotted white veils. Chevrons A patriotic gesture is the trim. ruing of junior hats, blouses and uflor ~Lits with gaily colorful ehev. rons and stars, You can buy them motifs all ready to applique. Unbleached Muslin Cottons will be worn extensivel~ this spring and summer. There fl pronflsed a plentiful use of un. bleached muslin dyed in rich colors It Is No Disgrace By KARL GRAYSON Associated Newspapere---VTNU Service THE Griswold family, with the exception of Old Bill, had gathered in the library of the stately Griswold mansion, to discuss ways and means. Old Bill Griswold. for forty years Ashland's leading citizen, and for the same number of years president of the successful and heretofore flourishing Ashland Rug Mills, was on the verge of bankruptcy. "it's a pity," Rilla, daughter of the house, 19, blonde, dazzlingly beautiful, belie of Ashland's young- er set, was saying. "It's a pity fa- ther couldn't have told us this was going to happen. Warned us of it. It's--it's all so much of a shock." AHen, two years his sister's senior, handsome as she was beau- tiful, gestured disgustingly. "He didn't tell us," he explained, "for the same reason he never told us about any of his bu4siness troubles. He probably thought he could pull out of this hole as he's pulled out of others. Dad's a brick, and al- ways has been. We oughtn't to crab nOW." i "I'm not crabbing, silly. I'm merely saying he should ha':e warned us, so we could do some° thing about it." "Do something? That's a laugh! What can we do?" AMen swung one leg over the arm of his chair and scowled. '~l"here's a lot we can do, Allen." This from Stanley, 23, a product of Harvard's 1941 graduating class. 'fWe can get Jobs. We can sell our cars. We can move into a smaller house, sell this one. and take care of Dad. He's always taken care of "Hello, mother," he said, and came toward her and placed an arm about her shoulder. us, given us everything we could ever want. Now it's our turn to take care of him." At this point Old Bill's wife, moth- er of the children, sweet and gentle to look upon, entered the conver- sation. "It isn't so much the money," she said. "We could get along somehow. It's the disgrace. Whatever will people think?" "Think!" Allen bounded to his feet. "What do we care what they think? Anyway, they couldn't think a thing. Why, there's hardly a man or woman in this town that Dad hasn't helped one way or another. He hasn't an enemy in the world. Everyone around here thinks he's about the finest man alive. That's why he's broke nowmbecause he's spent all his money helping folks who were down and out." Stanley smiled gently at this and looked at his brother reprovingly. "It's easy, Allen, for folks to think and say a man is great when he has plenty of money and is generous with it. It's when he's broke that a man finds he's alone in the world." "You're wrong, Stanley. Dead wrong." Allen strode over to the fireplace and ~eaned against the mantel "You've been away at col- lege and you don't know how Dad has been helping folks• Personally I have more faith in humanity than to think they'd turn against him now. They may not be able to help him financially, but they won't con- demn him for going under. It isn't as if he wasted the money." Stanley shrugged and lapsed into silence. And after a while Mrs. Griswold got up and went out. The children watched her go sadly. They pitied their mother and Old Bill too., They had lived their lives. There wasn't much to look forward to. Nothing much but failure and dis. grace. It was a burden hard to bear. Mrs. Griswold went to her room. She wanted to be alone. It wasn't easy to be brave, to look at the thing as the children looked at it. Sitting at her dressing tangle she smiled a little wisthdly, thinking of Allen. Poor Allen. He had always been something of an Idealist. It was a pity his illusions had to be so rudely shattered; a pityhe didn't understand people better. Even Stanley, stating those bitter truths, had failed to shake his faith. Mrs. Griswold caught herself wishing that Allen could have been right, that people ware like that: unforgetful and Lppreciaflve. But they weren't Otherwise, th~r'd all be like Old Bin Griswold. And there was only one Bill Griswold. It was three o'clock and Rill would be home any minute. She must be brave, for Bill's spirits would be low. This afternoon he was THE KALONA NEWS to sign the papers that would reveal i ~:::.":':.: :~:!" ===:='===.:======::========:=:=:=======:':~ .:::::::" :':- ":~:"~ :::.::::::::::':~-:::.::::::': to the world that they were failures, i:.::':~:" "::" ¢:':::':.:.:::': ......... ":~:':'::-" "::i:~:" !:~..::: "~.::~::::~'::.:::'::" .... .:~!': She shuddered involuntarily at the thought. Even now Bill must ba facing Benjamin Cheney, Ken Morse and Nat Murray. Friends of long ~:.":~~:.~.~J~ @standing. Men who had loaned him ~...~ ~.:.~.:i" .::.'k'.::.':.': ..~ money, knowing that 01d Bill's word was better than his bond, that their investments with him would be safe. t Poor BilL A man had to have nerve and courage to go through an ordeal like that. A man had to have it to face the future, too. For those three men would despise him hereafter. They'd look at him with accusing glances and talk about him behind hls back. No, it wasn't the money. It was the disgrace that was hard to bear, the future that would break their spirits. The wound to their pride. You couldn't blame these men. Their attitude was something in. evitable, something that must be faced and conquered. The front door opened and closed and a man's voice boomed out a greeting to the children below stairs. Mrs. Griswold almost winced. That was Old Bill come home. Bluff and hale as ever, am- most jovial She looked into the mirror for a final inspection then stood up, smil- ing. 01d Bill was standing in the doorway behind her. "Hello, mother," he said, and came toward her and placed an arm about her shoulder. "Well it's over. I've just come from the shop--" "I know, BiLL I know." She was talking to him much the same as she would have talked to Allen or Stanley or Rilla when they were children; looking up at him, pat. ting his shoulder. "Mother, you've been fine about all this, you and the children. A man couldn't ask for much more in his wife and children." "Why shouldn't we try and under. stand and help? Haven't you al- ways given us everything, always been kind and good and understand. ing with us? It would be pretty small of us to turn against you now." Old Bill laughed and held her closer. "You sound like Allen~'' He paused. "But, here, I must tell you what happened. They--Ben and Ken and Nat---they've taken over the business, and rm to run it as always. They've appointed me gen- eral manager. No one will know but what the place never changed hands." "Bill! I don't understand!" Old Bill laughed. "Well they talked it over and decided they couldn't petition me into bankruptcy. You know it takes three men to dc it,-and well, those three old coots didn't want to go on record as the petitioners of Bill Griswold into s state of bankruptcy. Sentimental old fools. They hemmed and hawed around and talked a lot about how rd helped them at one time or an. other as well as a lot of other folks, and finally Ken Morse summoned up the nerve to flatly refuse to sign the petition. After that Ben and Nat did likewise, grinning Like a couple of school kids. Sort of ashamed of their ow~ weakness, you know. Then pretty soon Ben declared he hated to see the business go to pot any- way and suggested that he and Nat and Ken take it over and give me a Job, if I'd Like to work for them." Old Bill's voice was bluff and hale as always. But he was holding his wife in his arms, looking over her shoulder. She couldn't see his face. And suddenly she didn't want to. It might prove embarrassing. And so she stood there, holding him, pat- ting his shoulder, appearing not to notice that the huge frame was trembling slightly. It would be over in a minute and Old Bill would be himself again and everything would be all right. Then L~rs. Griswold was going to leave him alone with his thoughts; she was ~going downstairs and find Allen and say to bin% "Allen, you were right. It hadn't occurred to me that folks must feel ~he same toward your fa- ther as we do. I hadn't taken into consideration that they are as hu- man as we." And she knew Allen would understand. Production of Toluol Aided by New Formulas Toluol, basis of TNT, which is trinltrotoltwl, and other chemicals important in preparing for Ameri- can defense, will be aided with new formulas announced at a masting of the American Institute of Mining and Metallurgical Engineers in New York. They were developed by Dr. H. H. Lowry, director of the Coal Research laboratory of the Carnegie Institute of Technology, with the as- sistance of H. G. Landau and Leah L. Naugle. These formulas make it possible to determine accurately in advance the properties and amounts of coke and by-products obtained from the carbonization of coal The chief by- products are tar, gas, ammonium sulphate and light oil The latter is the raw material from which toluol is obtained. In addition to giving scientific con. trol, which assures more accurate planning in the production of the coking by.products, Dr. Lowrfs work also makes possible greatly in- creased economy, by el/mlnati~ a- pensive oven te~ts. One steel com. pany alone, ha stated, has been able to save many thousands of dollars in the single item of eliminating the sulphur anslysis Of coke. Currying Dr. Lowry's work a step further, M. A. Mayors and H. O. Landau. also of Carnqle Tech'sl Coal Reseerch laboratory; an. nounced a method for contrelling the( properties of pig iron and the econo-] my of its production in blast ~ur-J naca operation. [ Make a Delicious Spinach Ring With Leftovers (See Recipe Bel3w) Conserving Food As the quotation "Food will win the war and wrlte the peace" gains prominence, homemakers all over the country are beginning to real- ~DO[.T tza that they must do their part in making the most of the food at hand. Your first step in conserving food will come when you plan your menus and shopping. If you are not in this habit, then start now to prac- tice the true economy that comes only with this kind of planning. You will rarely have bits of leftovers that are difficult to fit into the menu if you provide a place for them. ' Your second step in conserving food will come in proper storage. No matter how careful a shopper you are. if you do not provide the fa- cilities that keep food from becom- ing decayed, wilted, or spoiled, you wilt not have done your part. Refrigerator Storage. Milk, eggs, butter, cheese, meat, opened canned food. or leftover food, require the cold of a refrigerator to keep them in good condition. Fresh fruits and vegetables also retain their freshness and moistness in the icebox. Place them, after they are washed and carefully dried on the racks or in their special compartments. Lettuce and other greens keep best when stored in damp cloth bags. Protein foods such as eggs, cheese and meat need the controlled cold of the refrigerator to keep their protein from decomposing. Uncooked meat may be left uncovered or covered lightly with waxed paper. Cooked meat should be covered. Cheese may be wrapped in a waxed paper or cloth, and covered with a thin film of butter if you expect to keep it~.for a long time. Ke~p eggs away from strong foods to prevent their porous shells from absorbing odors. Leftover food remains usable if kept in covered containers. Canned foods will be perfectly safe to use even if left in the cans in which they come. Canned fruits keep best in their own liquid or syrup, olives best in their own brine, and pimi- entocs will not become molded if left in the oil iv which they come. The problem of keeping an egg yolk or two after the white has been used is easi- ly solved if you just leave the yolk in a haft of a shell and cover it with the other half. Several egg yolks or several whites can be placed in a glass Jar and kept wen covered. Take stock of your refrigerator frequently so no food remains there for too long a time. Even though you are careful about storage, do not expect food to retain its good condition indefinitely. Sterin~ Cookies, Cakes, Bread. Crisp cookies will retain the crisp- ness if you place them in a loosely covered tin or box to permit the free Lynn Says: You can be smart about the way you use leftovers. Here are a few ideas: Save leftover vegetables from dinner, wash the butter off and use in salads combined with celery, lettuce and dressing. Use other vegetables for stews, meat pies, and casseroles. Leftover roasts s1~ce nicely so you can have them cold or serve hot with leftover gravy. Meats combine well in casseroles, cro- quettes, stews, soup and salads. Meat juices and bones com- bined with a few vegetables make up nicely into soups. Clarify fats (bacon drippings, lard, suet, or chicken fat) by heating and adding I peeled, sliced potato and cooking until .fat stops bubbling• Strain t~gh a double cheesecloth, and store. Substitute ~A cup clarified fat for I cup butter in recipes• Pour cooked cereals leftover tram breakfast into Jars or pans. Slice, fry and serve with syrup. Leftover egg yolks are good for custards, mayonnaise, sauces and hosting. Leftover egg whites are excellent for angel food cakes, frostings, meringues and sauces. ,r This Week's Menu Hot Consomme *Spinach Ring with Shrimp Sauce Grape, Peach, Banana Salad Whole Wheat Bread Butter Baked Apple Stuffed with Raisins Coffee Tea Milk *Recipe Given circulation of air. Soft cookies re- main moist if kept in a well-covered tin or jar with an apple or slice of lemon, orange, or grapefruit to pro- vide additional moisture. Change the fruit every several days. Tight containers which close out the a~r are recommended for keep* ing cakes at their best freshness. Cover them with waxed paper, too. A bread box scrupulously cleaned at least once or twice a week with soap and water, and dried thorough- ly contributes in large measure to the freshness of bread, Keep in a Cool, Dry ~laee: Coffee, spices, flour and crackers need dry, cool storage in tightly covered containers since they are affeCted by air. Use metal or glass contaL~ers for them. When crack- ers get soggy, crisp them in the oven for a few minutes and they will be as good as when you bought them. Fats which are so valuable at present should be treated with the best of care so they do not become rancid. Store them in a glass Jar or crock and place in a cool dark storeroom. Stori~g in the Cellar. You are extremely fortunate if you have a cellar for storing pur. poses. Now with home and defense gardening gaining in popularity, you may ha~,e vegetables to keep for mat- er use. If the cellar tends to be- come warm, leave the windows open at night, closed during the day. Cook to Save Food Values. Poor cooking may cause the big° gest kind of waste in food. Perhaps you roast your ~meats at too high a temperature and cause them to shrink more t h a n necessary. Be careful to w a t c h tempera- tures and time in roasting or cooking meats. Meat, cheese, eggs and milk are all pro- tain foods which should never be cooked too long or at too high tem- perature since this causes the pro- rein fibers to become tough. Measure water carefully when cooking vegetables so you do not have to throw any out and lose valuable minerals and vitamins into the kitchen drain. As soon as food is cooked serve it immed/ately as standing or overcooking causes lou In food value. Cook with covers as much as pos- sible except in the case of green vegetables which lose their coloring if covered. Starting the cooking of vegetables with boiling water will cut down cooking time. Our recipe of the day is a good example of how you can combine several kinds of leftovers into one delicious main dish. The spinach may have been left over from yes- terday's dinner, the shrimp from a luncheon you gave. and the bread crumbs rolled from stale bread. *Spinach Ring With Shrimp Sauce (Serves 6 to 8) cups cooked spinach I teaspoon grated onion I tablespoon butter 1 teaspoon salt teaspoon black pepper teaspoon paprika 2 eggs 3 cups cream sauce cup fine hread crumbs 1 to 2 cups whole canned shrimp Chop spinach fine and add grated onion which has been browned in butter. Season with salt, black pep. per, paprika and add the well beat. en yolks. Mix the spinach with 1~ cups cream sauce and fold in we]~ beaten whites. Place in a buttere~ ring mold and dust with brea~ c~nube. Place in a pan of hot wa, ter and bake in a moderate (320-de. gree) oven for 20 rninuteg. Loosen by pressing spinach from side c4 mold. Heat ~imp with rama~in~ white sauce and serve in center o~ spinach ring. !t you u~u/d ~ npert ed~ico ~ your cooking and household proldem~ write to Lynn Chambers, Western Ne~ ~l~r Union, 210 South De~plaine, St~ k'~go, Ill. Pleese enclose a stmnpett se|t.eddressed envelop__ for you• re.ply: CReleased by western New~pal~sr Umton.t Crude Mannerg Win Only,#' Critical Little Smile~ How Not to Pay a Girl's Way. WHAT boorish manners! Dick- ering for his share of the movie tickets right before the girls: "Forty-four, no, eighty-eight cents, that's for my ticket and hers. Then, let's see--" And he's the man who wanted so much to meet a "really swell girll" No "swell girl" will like a boy who doesn't even know that double-date accounts are settled ]when girls aren't present. She k~tow~d *you* Could toO--the simpla rules of etiquette that please. Our booklet gives behavior for men and girls at dances, movies, games; when dating, entertaining, visiting. DlscuHu petting problem. Send your order to: l ' R]~ADRR-nOMB SERVICH |35 Sixth Avenue New ;Forlg City Enclo~ 16 ~mts in coins for your ~opy of ETIQ~rE FOR YOUI~G MODERNS. Namo , ... o.,......,.~..HH~ ..~..*. Address .... ..,.. .... . ..... .......... YOUR EYES TELL ~,how you feel/ns/de Loqk iq~o~ mh~o~, aesir tem~om'~, coasd- -,=,,. s4shn~;-wl~hOot cL~stic drugs. Feel b~. ts~ lie#w, work bem~r.toc--2 ~c sZdmzsu~es. il~-rRr~ rot Ub,~ ~ ,~l. Gataeld T~a~ Gm~ld Hmdache Powder, writ~ More Raleigh Jingles Raleigh Cigarettes are again offering liberal prizes in a big Jingle contest to be run in this paper• One hundred and thirty- three prizes will be awarded each week.--Adv, ;MIDDL£.AG IWOMEN ! HEED THIS ADVICEII! --suffer not nansen, ua~m~,~-- caused, by_ this perioa m a womans life--try I.~ydi~ Pin,- ham's Vegetable ~ompo__una, Made especially lot ~b~ to relieve distress aue m ~ms functional dis%urbance. Thou-, rel~r~ remarkable benen~s, ~ro ~w htbel dlrecUons-- _A r , , , Hdp DdMd ¥ourCmmtry By B=~ Dden~ Bonds 6,i ~ t.l~UiD ~ TABLIJT6 U U Noseeao4N[_ V V ¢OUOH oltOl~ ~U~N 12-42 WL'tO