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Newspaper
The Dalton Gazette
Location
Dalton, Ohio, United States of America
Date
Jun 02, 1938
Page
5
Learn to crochet a simple square that becomes cloths, scarfs, or pillows. Pattern 6030 includes instructions, a diagram, stitch list, and a photo, with materials and sourcing details. Send 15 cents to The Sewing Circle, Household Arts Dept., 259 W 14th Street, New York.
Cherie Nicholas highlights sheer cottons and Swiss organdies for day and evening wear. Fabrics range from linens to embroidered voiles with prints such as plumes and paisleys, offering versatile, affordable options for outfits, boleros, party frocks, and bridal wear. Western Newspaper Union.
A coat classic is described with white smooth wool velour cloaking and a versatile slip over design. It pairs with sports or dressy frocks in beige wheat copper or mustard wools over black or navy dresses. The piece embodies high quality wool weave and timeless simplicity.
The afternoon and evening garments reveal Greek and Brahmin drapery influence with shirring and tiered skirts accenting hips and bust. Scarves flutter as wings, draping shoulders and necks of evening decollete outfits. Dots and stripes dominate prints, with large exotic blooms in fashion.
Early summer dresses feature embroidered or applique trims in dull or vivid colors. Paquin's crepe dress showcases red turquoise and green stitching from yoke to hem with sleeve trim. Nina Recci's frock adds minute pearls and gold thread on the collarless neck and sash border.
Designers trim even simple daytime dresses with small velvet or grosgrain bows. Bows appear on horizontal ribbon bands and as tiny knot accents scattered over net and other fabrics, giving a neat, tailored touch to light afternoon wear.
Fats are a key fuel source and support health, with a tablespoon delivering about 100 calories. The article argues against fat avoidance, notes fats improve palatability and texture in baking, and explains leaf lard and shortening compounds as wholesome, economical options when produced by reputable manufacturers.
Nutritionists say fat is a compact food and essential for growing boys and girls and for men with strenuous exercise to meet caloric needs. Experimental evidence suggests a small amount of unsaturated fatty acids is required. Fat in the diet may conserve vitamin B and certain fats from animal sources provide vitamins A and D, while fats from vegetable oils can supply vitamin E.
The article argues fats provide staying power in diets, shaping mood and life enjoyment. It cites World War II European shortages showing morale collapse when fats were rationed. It notes bread with butter or margarine delays hunger longer than bread with jam despite equal calories.
The article compares fats from animal and vegetable sources including butter margarine lard compounds hydrogenated fats and liquid oils. It notes margarine as a cheaper substitute for butter increasing per capita use and freeing money for milk fruits and vegetables. Margarine can dress vegetables and doughs and shares shortening and keeping qualities with butter.
The text explains that fats are often deemed difficult to digest because people confuse digestion duration with completeness. It notes fats generally slow gastric juice secretion, delaying stomach emptying, while many fats have a high coefficient of...
Under normal conditions only about one twentieth of fat eaten escapes digestion. Oleomargarine shows a digestion coefficient of 9.55 percent. Pastry is not indigestible when made from high grade shortening and properly baked. Fried foods criticism often stems from poor cooking methods rather than fat use. Properly cooked food in fat with a high smoking point prevents decomposition products.
Nutritionists cite evidence that 30 to 35 percent of total energy should come from fat. This includes fat from meat and fats used in cooking fried and baked foods, supporting tasty yet healthful eating.
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