Zurich Herald, 1949-12-15, Page 6at
The
tory
There are few men who can say
With truth that they have never
made a joke about women's hats,
'Which are considered fair game.
But Dr. G. Willett-Cunnington can
take the subject seriously. He is
Stn expert on women's dress and
• recently gave an authoritative radio
discourse on hats. Until the mid -
sixteenth century, women's hats
indicated social position; after that
their chief airs was to emphasize
personality. The "subtle hat lang-
uage of women" demanded a vast
range of materials, and Dr. Cun-
nington said that in the last couple
01 centuries, "women have clapped
on their heads the contents of the
botanical gardens, together with
much of the zoo—dowers, vege-
tables, birds, birds' nests complete
with eggs, snakes, scorpions, blue•
bottles, dragon flies, cockchafers,
stuffed kittens, bits of rabbit, foxes
and other beasts of prey." Unt in
all this bewildering variety of head-
gear, there have been two baste
types; one echoing the message of
the dress, the other adding a post-
script to it.
In the naiddh• o1 the eixteeutl'
century, the hair, hitherto almost
totally concealed. escaped from cap.
tivity and, ever since, has co•
operated with headgear. For at
least 100 years, the hair, and not
the hat, was what mattered. Pres•
ently, ladies began to wear tower-
ing caps indoors and flat hats out-
side. Hair, reinforced with all man-
ner of pads and articficial tresses,
mounted higher and higher until,
instead of a cap, they decorated
this hirsute mountain with such
ornaments as a potchaise and
horses of glass or a ship in full
sail. Ladies wore on their heads
huge edifices of fruit and flowers
and a small farmyard of animals
PATTERN -4653 12-20, 30--.2
-/- h4145
"1 want a classic that's interest-
ing" is your motto! Here it is with
deep neckline, 2 -button front, slant -
away pockets on shirt frock, stun-
ning in plain or plaids!
Pattern 4653 in sizes 12, 14, 16, 18,
20; 30, 32. 34, 36, 38, 40, 42. Size
16 takes 414 yards 39 inch.
This pattern, easy to use, simple
to sew, is tested for fit. Has com-
plete illustrated instructions,
Send TWENTY-FIVE CENTS
(25c) in coins (stamps cannot be
accepted) for this pattern, Print
plainly SIZE, NAME, ADDRESS,
TYLE NUMBER,
Send order to Box 1, 123 Eigh-
teenth St., New Toronto, Ont.
This mode of hairdressing reached
such a pitch that when ladies' hair
was pomaded, powdered and
dressed, it was left for three
months and could not be eotnbed..
Towards the end of the eigh-
teenth century, this top-heavy and
insanitary fashion declined, and
hats began to oust hair from the
first position. They became enorm-
ous, and in the evening, ladies,
anxious for height, wore tall feath-
ers that served as signposts. All
through the Napoleonic wars, hats
were in the ascendant. The post-
war years were exuberently roman-
tic and brought back enormous
hats trimmed with anything up to
120 feet of gaily colored ribbon and
a profusion of decoration. Coal
scuttle bonnets then appeared, and
at dinner, ladies of fashion wore
velvet berets as large as tea trays,
so that a gentleman seated between
two of them complained that he
caught only an occasional glimpse
of his plate. These wayward and
high-spirited niodes gave place to
the Victorian bonnet which gripped
the nape of the neck so tightly that
side movements of the head were
checked; it also shielded the cheek
so that the modest woman had per-
force to look straight ahead.
After the Crimean War, emanci-
pation was in the air. Daring young
ladies abandoned the bonnet and
took to the faster hat which al-
lowed them a broader view of the
world. And then the fruit and vege-
table vogue began again and the
stuffed bird carne into its own. Not
only wings and tails, but whole
birds were planted on hats, • over-
burdening the wearers with a
wealth of ornithological upholstery.
Hats swept onward triumphantly
until in the early nineteen hundreds
they became overwhelmingly big.
Millinery was aggressive, too, and
pinned to the head by large hatpins
which stuck out like skewers. The
First World War swept all this
nonsense away and after it, women
emerged with short hair and the
famous cloche hat. During the
Second World War, they tied their
hair in mediaeval kerchiefs, Now
hats are "in" again, still a trifle
undecided as to what they will be,
but, said Dr. Cunnington, "it is no
longer the hat or the hair that
matters most; it is the siert of head
rather, the use she means to put
that women will decide to have, or
it to."
Helpful Hints
For Busy Women
One of the handiest tools in my
kitchen was once a long -handled,
two-pronged fork. My husband
turned it into my jack -of -all -work
by bending both prongs up 90 de-
grees, about an inch from the
points..1 use it every day for pulling
hot pans of food—roasts, cakes,
baked potatoes from the oven. (It
has saved me from any number of
burns and blisters.) And I've found
the gadget ever so handy for reach-
ing hard -to -get articles on hign
shelves and behind furniture; for
catching the hem of a window
shade that has slipped out of
reach; and for picking up articles
from the floor when stooping is
difficult. It's a real effort -saver.
* a, *
Dust off the old-fashioned glass -
front bookcase and add it to your
closet equipment, for storing your
bats, shoes, and best gloves. The
dust won't reach them and with the
convenient window, you can pick
your article at a glance. I've found
that mine saves more room for
clothes in our small bedroom
closet,
5 * >A
No ironing's necessary (ole fns
small daughter's ribbons. After
washing and rinsing them as al-
ways, I wrap each one around a
smooth water glass until it is thor-
oughly dry. Then when it's un-
wound, presto! all freshly pressed
and ready to wear.
Grievances aren't like sheets --
they. should he slept on before
being aired.
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For Dutch Christmas—Hollander Peter Kien, 4, points to the
address of an orphanage in Holland, for which this crate of
candy is destined. His 6 -year-old sister l\larja looks carefully
at the names on the crate. 'Teen-agers of the YWCA are send-
ing "Chocolate for Christmas" overseas for undernourished
youngsters in 18 countries.
By the time you read this you'll
probably be so deep in your holi•
day tasks—and pleasures—that you
won't want to bother with anything
of a complicated nature. So here
are a few recipes that are all
fairly simple—but all good, and
well worth clipping and saving if
you can't get around to trying nein
soon.
Sonie call them pancakes, other
griddle cakes; but no matter what
name you prefer, they're nighty
fine eating, especially when there's
a real nip to the air. So here is
a fine basic recipe for:
Griddle Cakes
2 cups sifted all-purpose
flour.
3 teaspoons baking powder
2 tablespoons sugar
1% teaspoons salt
4 tablespoons fat
2 eggs, beaten
We cups milk, vary with
thickness desired
Method: Sift flour, baking pow-
der, sugar and salt together. Cut
in the fat as for biscuit or pastry.
Combine the beaten egg with milk
and mix with the other ingi"ntlients
Just enough to moisten.•
Follow manufacturer's instruc-
tions for perparing the griddle.
Some are treated and. require no
fat. When griddle is hot, drop
batter onto it from a tablespoon.
Spread each cake lightly into a
circle.
Cook on one side until puffed,
full of bubbles and cooked an the
edges. Then cook an the other
side. This recipe makes 10 to 12
cakes about four inches in dia-
meter. Stack and serve with a li-
beral supply of butter and ,jelly
01 syrup.
The frankfurter—or hot dog to
give it the more familiar name—
has long been a standby with
countless worsen when they have
to prepare a meal in a hurry. Next
time you think of serving them,
try them as:
Barbecued Frankfurters
1 cup tomato sauce
?/ cup molasses
2 teaspoons Worcestershire
sauce
74 cup vinegar
1 tablespoon bottled horse-
radish
2 tablespoons dry mustard
3/4 teaspoon salt
/ teaspoon pepper -
74 cup minced onion
1 pound frankfurters
Method: In a large skillet or
saucepan combine all ingredients
except the frankfurters, Bring to
a boil. Arrange frankfurters hi
hot sauce and simmer 10 minutes.
basting and turning occasionally.
Serve on long buns. Makes four
or five servings.
So many people seem to be
changing from white to brown or
whole wheat bread these days that
perhaps it wouldn't be amiss if I
passed along this recipe for;
Whole Wheat Rolls
34 cake compressed yeast
1 cup lukewarm water
1 cup scalded milk
1% tablespoons sugar
2V teaspoons salt
23 q cups flour
234 cups whole wheat flour
1 tablespoon melted
shortening
Sottene,,yeast in one-fourth cup
of lukewarm water. Combine milk
and rest of water and add sugar
and salt. When milk solution is
lukewarm, add yeast mixture. Sift
white flour once and measure. Mea-
sure whole wheat flour and blend
the two together. Add half of the
flour rniatiu•e and beat thoroughly,
Add shortening acrd blend. Add
just enough of. the remaining flour
to make a dough that is stiff
enough to knead. Knead thor-
oughly for 10 minutes.
Let rise in waren place (80 de-
grees) until double in bull(, Punch
dough down and let it rise until
it is double in size again; then
rnold into rolls. Let rise until
lighter than for bread.
Bake about 20 minutes in a 400.
degrees oven.
And now,o for those of you who
have a "sweet tooth," here's how
to go about making a really deli-
cious:
English Toffee
Method
Put in heavy skillet
lb. of butter
Heat until bubbly, but not
brown. Add:
1% cup sugar •
2 tblsp. water
Yi b. whole blanched
almonds os' other nuts
Cook over moderate heat, stir-
ring constantly, until the nuts are
toasted through and sugar is light
brown.
Pout into buttered 754 x 11 -inch
pan. Cool thoroughly. 'Turn out on
waxed paper. Melt:
3 (1 -oz.) squares
chocolate or / package
semi -sweet chocolate
pieces
Spread -a thin coating over toffee
with spatula. When hard, turn• tof-
fee and coat other side. Let harden.
Crack into small ' pieces (it's
very rich) with mallet or wooden
spoon. Makes 2 dozen . pieces,
s
k" may Coliezz dot
"Dear Anne Hirst: My husband
has accused ane of having an affair
with his brother -his own brother,
who has always treated me like a
sister. He has
hurt us, for we
both love him.
nour
marriSiagece - over
three years ago,
my husband has
moved us from
one place to
another. IVlost
times we had to
live in one room out on a dairy
farm, My children have had 110
playmates, and have hardly ever
been to church or Sunday school.
"If 1 have a woman for a friend,
he runs her down, as he does my
own family. My • father lives 150
miles away. I have visited him a
few times, and my husband accuses
race of having affairs with boys I've
grown up with there, boys who have
always respected nae and my fam-
ily!
"I could almost forgive him that,
but this last charge against his
brother 'and me hurts most. I have
never been untrue to him, and never
intend to he.
"Hove can things like this last?
Is it fair to my little girls, to be
brought up in marriage their father
has built on distrust? What is
wrong? 1 ani tempted to quit and
make a new life for the children and
me. If nay husband is i11 in some
way, I'd like to help hits, for I love
him. Discouraged Wife."
Two Unhappy People
* Your husband is a most un-
* happy man. From some sense
* of inferiority he cannot believe
* that you love only him, that it
* would never occur to you to be
* disloyal,
* He doubts his own ability to
* hold you, and torments himself
* constantly 'with the fear of losing
* you. Perhaps, too, because he has
* not been able to provide a more
* secure life for you.
* It is likely that a psychiatrist
* could aid him. But I Suggest that
* he first consult his doctor. Cer-
* tain physical conditions affect our
* self-confidence; once they are
* cured, we see ourselves and those
* who love us in a very different
* light. Talk with the doctor first
* yourself and explain your hus-
* hand's strange insinuations; they
* will give him a cue.
' * It is humiliating and heart
* breaking to live with a man who
* doubts our integrity. It saps mar-
* riage of its deepest meanng and
* destroys that mutual faith which
* is so essential a foundation.
* Show your husband, in all the
* little ways to know, how much
8 he means to you. Let him feel you
* believe in hien with all your heart,
* and that you consider yourself
* lucky to have married him. Spoil
him in ways that will build up his
* self-confidence and make him
* feel that, no matter how he fails
* elsewhere, in his home he rules
* as the centre of your family life.
* Try this course first, before you
ISSUE s1 — 1949
* think too seriously about leaving.
* hint,
* * *
4' A husband who doubts ills
* wife's loyalty is the most miser-
s' able of men. If your marriage is
* heir -1g spoiled by such suspicions,
* tell Anne Hirst about it. Address
* her at Box 1, .123 f?,ighteenth
Street, New Toronto, Ont.
Upside down to prevent peeking.
di"/
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Big Difference
In Fifty Years
The Labour Gazette, published
by the Dominion Department of
Labor, recently began its fiftieth
year of publication.
The records of fair -wage con-
tracts for the Government work
contained in the first issue, dated
September, 1900, furnish an inter-
esting contrast with those prevail-
ing today. It might be noted that
the rates quoted are per day, not
per hour:
Ordinary laborers received $].25
to $1.50 for a day of nine or 10
hours; electricians and carpenters,
$1.50 to $2; plumbers, $2.25 to
$2.50, and bricklayers, $2.50 to $3.
Stonecutters topped the list with a
daily wage of $4 50.
Try DOLCIN Tablets for prompt.
relief from ARTHRITIC and RI:1W
MATIC pain ...Try DOLCIN .. .
get a bottle of 100 or 500 tablets
from your druggist TODAY and
join the thousands of reliev�,l
sufferers who by taking DOLGA
have come out from under tl+
shadow of Pain ..
Most druggists carry DOLCII.
If yours does not, write direct to
DOLCIN LIMITED
Toronto IL®
Ontario
CRU
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fOrgi
ACTS FAST! STAYf50Sti
COFFEE CAKE
Recipe
Measure into bowl, 34 cup
lukewarm water, 1 teaspoon
granulated' sugar; stir until
sugar is dissolved. Sprinkle
with 1 envelope Fleischmann's
Royal Fast Rising Dry Yeast.
Let stand 10 minutes, THEN
stir well. Scald 3a cup milk
• and stir in 34 cup granulated
sugar, 34 teaspoon salt, 3
tablespoons shortening; cool
to lukewarm. Beat in 1 cup
once -sifted bread flour. Add
yeast mixture and 1 beaten
ucfebxn
cps one-idreadflou
Knead lightly; place in greased
' bowl and brush top with
melted butter or shortening.
Cover and set in warm place,
free from draught. Let rise
until doubled in bulk. Punch
down dough and divide into 2
equal portions; form into
smooth balls. Roll each piece
into an oblong and fit into
eased (xresse tops,
about 7" x 11".
until doubled in bulk lPierrce
tops with fork and brush with
2 tablespoons melted butter or
shortening. Combine 342 cup
brown sugar (lightly presse
down), 34 cup flour,'ria cup fine
1ry cake teaspoon or lcinnamon; rub and 4
tablespoons butter or ehort-
sning. Sprinkle crumble on top
of cakes. Let rise about
hour. Bake in hot oven, 400%
about 20 minutes. Serve hot,
with butter.
Busy, !Busy, Busy -•-- Never a wasted moment for Susan Gail,
nide-month-old daughter of Mr. and Mrs. David Katz. Susan
ill 'files and guzzles at the same time, presenting a picture of
perrevt contentment.
New Fast-Actinsi
Dry Yeast Needs
NO Refrigeration!
Stays fresh and full-strength on your
pantry shelf for weeks! Here's all you do:
in a small amount (usually specified) of lukewarm water, dia.
solve thoroughly 1 teaspoon sugar for each envelope of yeast;
Sprinkle with dry yeast Let stand 10 minutes.
rHEN stir well. (The water used with the yeast counts its
part of the total tiqutd called for in your recipe.)