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Newspaper
Brookshire Times
Location
Brookshire, Texas, United States of America
Date
Jun 03, 1938
Page
2
Cherie Nicholas highlights sheer Swiss cottons and organdies in season’s fabrics. She notes versatile weaves, light wash fabrics, and dresses suitable for day and evening wear, with affordable prices. The piece features examples including black Swiss organdie bolero ensembles and delicate printed textiles.
A coat classic illustrated for this season features white smooth wool velour cloaking that pairs with sports or dressy frocks. The beige wheat copper and mustard wool tones complement black or navy dresses and emphasize high-quality wool weave and timeless simplicity.
Skirts are short and full with a neat waist, pleated styles returning in Paris. Bloused coats and blouses lead the look, complemented by frilly lingerie touches. Soft coat silhouettes, contrast piping, chiffons and silks dominate evening and afternoon wear, with silk suits influencing the couture.
Houston Goudiss explains fats are essential and energy dense aiding growth and activity. He notes animal fats and vegetable fats provide fat soluble vitamins A and D and that fats help curb hunger and sustain nutrition, with examples from war economies.
Readers invited to write C Houston Goudiss at 6 East 39th Street New York City for a free copy of Help ful Hints on Planning a Laxa tive Diet. The bulletin lists laxative foods and provides a full week of sample menus with guidance on correct eating and hygiene. A postcard request suffices.
This article compares fats from animal and vegetable sources including butter margarine lard and shortening fats. It notes margarine’s rising per capita use benefits budget and its interchangeability with butter while describing lard compounds and leaf lard for pastry frying and baking.
A fragment notes shortening as highly nutritious and satisfying while emphasizing its cost effectiveness and economical form. The text highlights its nutritional value and practical appeal as a cooking fat option.
Fats may slow gastric juice secretion yet most fats digest well, with oleomargarine showing about a 97.55 percent coefficient. Pastry is not indigestible when made from high grade shortening and properly baked. Criticism of fried foods often reflects cooking methods rather than fat use. Properly cooked fat at a high smoking point prevents decomposition products.
Nutritionists advocate fat providing 30 to 35 percent of total energy in meals. This includes fat from meat and fats used in frying and baking, aligning health with pleasure in eating. WM-C Houston Goudish- 1938-13
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