Coral Gables Riviera

Home economists say the "battle of the kitchen" is an important phase in the campaign to defend America, and the housewife is urged to buy foods carefully, preserve them properly in order to eliminate waste, and prepare them so that valuable vitamins and minerals are not lost. The above scene, from a Popular Science film shows an ideal modern kitchen—with refrigerator and electric range, and other modern kitchen equipment—last word in scientific food preservation and preparation. A panel of glass blocks floods the room with insulated and diffused daylight.

Victorian influence will be seen in many of the evening styles this year. Here is a striking model. It is in the cover-up mode with a tight fitting black velvet basque with red, yellow and black plaid taffeta ruffle yoke, ruffle trimmed bracelet skirt with abundant front fullness. (From De Pinna, N. Y.)

Glamor plus is the rating for this simply cut, but oh-so-soigne ermine evening jacket featuring the new three-quarter length and kimono sleeves? O-h-h-, DADDY!

The subtle application of a little perfume can be so much more effectiv than the generous application many women practice. Cologne for daytime—a lighter version of perfume—with the atomizer held about four inches from her hair sprays just enough scent to be subtle. On the table is Lucien Lelong's clever Dream Cachet, packaged in a miniature four-poster canopied bed inspired by the famous "Princess and the Pea" fable. Sachet in your linen ond lingerie drawers will scent them delicately and create au enticing aura of fragrance.

Youthful dance frock for girls in their 'teens is worn here. It combines two of this year's favorite fabrics, velvet and taffeta in a striking appliqued design. Notice how the sweetheart neck is outlined in a taffeta appliqued leaf motif, which is repeated in velvet on the skirt. (From Young America Dance Frocks).

Diet Has Primary Role in U. S. Defense Program

An adequate family diet will make America strong—by making American stronger. And an adequate family diet—according to Miss Verna L. Miller, director of Home Economics for Frigidaire Division of General Motors—depends upon three things: the proper buying of food, the efficient preservation of food, and the correct preparation of food. "In general," says Miss Miller, "there are three broad fronts on which this campaign must be waged. These are: the buying of foodstuffs, the keeping or storage of foodstuffs within the home, and the preparation of foodstuffs for serving. "I think the American housewife has been fairly well educated in the proper planning of meals. She understands the meaning of a balanced diet. Almost all public utilities and reputable manufacturers of foodstuffs and household appliances—as well, of course, as various Federal and other agencies—provide free and often elaborate information on infant and child feeding, meal planning, what to do with left-overs, etc. But the housewife will have to go beyond these if she is to do her part in keeping the nation's health and—almost synonomous here—at top level. "First, she must buy her foodstuffs properly. She must take advantage of bargains and special sales. But she must not buy in too great quantity merely because of reduced prices. Wasting or hoarding food is wasting our national effort.

In the Women's World

Cooking a Fine Art in Navy Says Local Cafeteria Owner

Napoleon once said, "An army travels on its stomach." Robert Ely, local cafeteria owner says, "The Navy sails on its stomach. And believe me, it's some stomach!" Being interested in what folks eat, Mr. Ely has dug up some interesting facts about Navy eating. For example, he tells us that the Navy will eat 146,016,000 eggs and will consume 1,479,600 gallons of sauces, oils and vinegar during the year. "What's more," says Mr. Ely, "our Navy has 3,200 cooks and bakers who prepare 720,000 meals every day. Yes sir, the Navy sure is well fed. The food is wholesome and nourishing. Nothing fancy, mind you, but mighty good. Navy cooks know their business. They get good food supplies and they turn out grand meals. Ask any Navy man. "Many Navy trained cooks have cashed in on their training and have become hotel chefs and restaurant owners in later civilian life. "Just the other day I was reading about a restaurant owner in Brooklyn, New York, who used to be in the Navy", said Mr. Ely. "He was a chief commissary steward in charge of handling food and personnel in the commissary department. When he retired he opened a restaurant that has become one of the most successful eating places in the Bay Ridge section of Brooklyn. And he said there was no doubt that he owed his success in the restaurant field to the experience he got in the Navy." Any young man who joins the U. S. Navy or Naval Reserve can learn how to become a cook, baker, steward, commissary steward or storekeeper if he qualifies to study at a Navy Trade School. There he learns "the tricks of the trade" and acquires knowledge that will help him not only to advance in the Navy, but will insure his future success when he returns to civilian life. "One more thing", said Mr. Ely. "I forgot to mention that as many as 250 pies come from the bake shop of one of our big battleships every day." "In case you haven't got the idea yet, Mr. Ely has been hinting that the U. S. Navy is the best fed Navy in the world!" says Jim Moore, Navy Editor. "All menus are carefully supervised by the medical officers in order to assure balanced meals. The Navy edit conforms to the latest opinion voiced by the medical profession."

Diary of a Beauty Authority

(In this column, offered as a special feature to our women readers, the noted beauty authority discusses the principal of beauty bathing and offers some exercises for the bath.) NEW YORK—Only one woman out of every ten knows how to take a bath. Although the average woman bathes at least once a day, and has taken between 9,000 and 10,000 baths by the time she reaches thirty, very few women know mow to make of their daily bath a luxurious beauty ritual which will keep them looking lovelier, younger, more radiant all through the day. The ancient ladies knew the beauty value of bathing. Poppea, lovely wife of Nero, attributed her satiny skin to her daily bath in milk. Cleopatra poured fragrant essences and herbs into her bath and made of it a social event. But the modern woman tends to hurry her bath and to neglect the possibilities for health and beauty which the bathing hour affords. A well-known business woman asked me today whether I could give her some advise on bathing for beauty, and I suggested that she follow these Seven Rules of Bathing: 1. Don't be a "bath speedster". Don't jump in and jump right out again. Remember the bath tub is the best place in which to relax because the buoyant qualities of the water support the body—so take it easy and get some benefit from your bath hour! For a supremely relaxing and invigorating bath, pour a handful of milk bath powder into the tub and allow the water faucet to run full force, producing a thick, white foam for you to relax in. 2. Sit in the tub the right way, relaxed, with straight head and back. Tensing your neck will give you a dowager's hump and jutting your chin forward in no time at all. If you're afraid of wetting your hair, wear a bathing cap or put a rubber cushion under your head. 3. Wash your back, reaching as far down as possible. This strengthens the pectoral muscles and keeps the upper part of the torso uplifted and young. 4. Pour a sweet-scented bath oil in your bath. It will make your bath a fragrant pool and provide valuable oils for your skin. 5. Give your face a treatment while you're in the bath, by wearing a facial masque, or by smoothing on a cream and leaving it on while you bathe to give your face a complete "rest cure". 6. Combine your bath with your deodorizing routine by following it with a deorodanf cream if your skin is dry, or a lotion if it is oily. 7. Rub vigorously when you dry yourself to stimulate circulation and help yourself to a streamlined figure! Don't pat gently or you're wasting a valuable opportunity for a good rub-down and exercise. For friction after your bath, rub down with an exhilarating cologne and finish with dusting powder. If you would like to have a series of exercises that can be performed while you're bathing, you can receive it by writing Helena Rubinstein in care of this paper.

Styled in the moyen age manner is this woolen crepe ensemble for winter resort wear. The long sleeved dinner frock which may be forn separately is of brilliant violet crepe and the deep armholed coat is of Kelly green wool belted with gold links and enamel medallions. (From De Pinna).

This Christmas Pudding Makes Its Own Holiday Spirit

By PHILLIP LEWIS At this time of the year with holidays just around the corner it's wise to give thought to what's what and when. For instance, Thanksgiving to me means a big dinner with turkey. Then we have Christmas and another fine dinner. Much the same as Thanksgiving only we have Christmas Pudding. What a treat it is to have a fine Christmas Pudding, one thats as light as a feather, full of holiday richness. At this time of the year you can obtain good fresh Citron, raisins and currants, and in just a little time you too can have the pudding that has brought me many a fine compliment. This recipe is the real English Plum Pudding. It will keep for as long as twenty years, I have made them and served them after 5 years. Here is the recipe and a few notes of importance. English Plum Pudding | 3 pounds kidney suet (chopped) | 3 pounds raisins | 3 pounds currants | 3⁄4 pound mixed peel (ground) | 3 pounds dark brown sugar | 22 ounces bread crumbs | 1 pound flour | 1 tablespoon salt (rounding) | 1⁄2 dessert spoon cinnamon | 1 teaspoon nutmeg | 1 dessert spoon ginger | 1 teaspoon allspice | 1 teaspoon cloves | Juice and rind of 2 lemons | 9 eggs | 1 quart milk | 1 tablespoon soda | 1 cup of molasses (Note—When buying the suet be very sure there is no blood mark or stringy substance in it. It should and must be all pure, clean suet.) Start to mix in a very large bowl. If you haven't one, use the wash boiler scoured clean. Beat eggs well, add milk, soda and molasses. Mix suet, sugar, bread crumbs, flour, salt, cinnamon, nutmeg, ginger allspice, cloves then add to above mixture. Mix well. Add the lemon juice and rind, add the raisins, currants and peel, (use your hands to mix). After being well mixed this should and must be not too soft nor too hard. You may add no more than 3⁄4 cup of milk. Grease bowls well, fill to 1 inch of top, paint top with Brandy, cover with wax paper inside of bowl, then cover again with wax paper letting the paper fold down over edges of bowl. Then cover with muslin and tie with cord very, very tight. Bring four corners of muslin over top tie with cord also. Boil for 6 hours keeping the water boiling all the time first putting them in boiling water. When done remove from water, set on side to drain and cool, then hang them up in closet. Now just a few good pointers to help you along. DO NOT PUT THE PUDDINGS IN METAL BOWLS OR PANS. To obtain the right bowl that will stand 6 hrs. of boiling I recently went to a wholesale supply house on N. Miami Ave. They were green and white bowls. The bowl must have a lip to it otherwise the string will slip and your work and puddings will be spoiled. I must EMPHASIZE again that the two most important things to remember are these. 1. BE SURE TO HAVE YOUR PUDDING TIED SECURELY. They swell up in the cooking and the string MUST HOLD. 2. Be sure your water is kept boiling. You have about 16 pounds of pudding. You can manage with 6 bowls. I've never made half the recipe but I don't doubt that can be done. To Serve Plunge pudding in boiling water and let boil for 11⁄2 hrs. remove from water, untie, remove pudding from bowl on a large round platter, cut a small piece out from top, pour 1 to 2 jiggers of Brandy over pudding, apply a match to light and serve with a Brandy hard sauce.

STRAIGHT FROM NEW YORK

DRESSIER DRESSES Everybody's dressing up—very specially too—for late afternoon engagements this Fall. Dresses sparkle and glitter with sequins and beads and boast lace, net trimming and embroidery. This street - length New York creation has a net yoke and belt of sequins and rhinestones.

RATTAN AT ITS BEST

Buy direct at the factory—watch RATTAN Furniture being made to your order. Never before have values like these been offered. 4 - piece Porch or Living Room Suites composed of one 60-inch Settee, 2 Arm Chairs, 1 Coffee Table 18x30. $54.50 5-Piece Breakfast Set, composed of one Table, 28x48, wood or glass top. Choice of 4 Arm or Side Chairs. Seats covered in your choice color sailcloth. $39.50 Check These Features BRASS NAILS THROUGHOUT Reversible Boxed Back Cushions Prime Quality Rattan Guaranteed Expert Workmanship Wide Selection of Attractive Fabrics Bending by Torch Heat as Specified by U. S. Government Immediate Delivery Arm Chairs from $7.50; Coffee Tables from $6.50; Console Tables from $4.50; 5-Piece Breakfast Sets from $39.50 Sofa Beds - Chaise Lounges - Card Sets - Etc. ESTIMATES CHEERFULLY GIVEN Florida Rattan Furniture Mfg., Inc. IN BEAUTIFUL CORAL GABLES 220 ALHAMBRA CIRCLE (Renuart Center) 1 Block West Ponce de Leon Blvd. PHONE 4-5167 FLORATAN

Dr. R. M. SHEETZ DENTIST

Renuart Arcade 2206 Ponce de Leon Boulevard PHONE 4-6102

The "BARCELONA"

Now Open (Tenth Consecutive Season) Same Management & Personnel Excellence of Food & Service as Usual 834 PONCE DE LEON CORAL GABLES

Personal Christmas Cards

Printed With Your Name 10% Discount On All Orders Received Before November 10th SEE THEM NOW GET YOUR FIRST CHOICE Save 10% DANIELS OPPOSITE GABLES THEATRE Our Store Is Air-Conditioned

GEORGE H. CRAWFORD A Master Plumber

With Efficient Journeymen to Help At a Fair Price 3396 Coral Way Phone 4-2140 Eleven of my customers recently thanked me for the satisfactory manner in which their alterations and additions were accomplished.