WENDY’S DRESSMAKERS

Taranaki Daily News, 13 October 1928, Page 20

WENDY’S DRESSMAKERS

My Dear Children, —A Wendy lady Jells me ate has a remnant of serge which she very much wants to make into a skirt, but she is afraid it will be too short. So this week I think we will show you how quite a small piece of material can be made up into a useful skirt for wearing with jumpers. The stuff must be at least 15 inches wide, arid about a yard or a yard and a quarter long. Measure yourself from waist to knees, and get a piece of sateen the same length as the serge and as wide as the difference between your measurement and the width of ' the serge. Thus, if your measurement from waist to knee is IS inches and the serge is 15 inches wide, you’ll want 5 inches of sateen—3 inches for the actual skirt and 2 inches over for turnings. And so on, according to size. Understand? The length of the serge goes round you; the Width gives the length of the" skirt. Sew up the back seam and press it. Then turn up a two-inch hem and sew it down with herringbone stitches. Find the middle of the front, run a line of tacking stitches along to guide you and then made an inverted pleat each side, as explained in the lower diagram, A. Tack down and along the top and bottom of the pleat to keep things firm, and now stitch the sateen to the serge, as shown in the upper diagram, B. The right sides of sateen and serge must face each other, and when you've gone right round you must sew up the back seam of the sateen to correspond with that of the serge. Next turn in an inch-wide hem along the top of the sateen, and run a length of elastic through this casing. Kasten the ends when it is tight enough for your waist. Press all the seams. carefully with a hot iron over a damp cloth, and the skirt is ready to wear. Next week we'll make a jumper to go with it. Wendy’s Dressmaker.

OUR SWEET-MAKING CORNER. CHOCOLATE FUDGE. Bv special request of a Wendy lady I have to give you a recipe for chocolate fudge this week. How would you like to try the American way of making it? Here' is the recipe given to me by an American lady whose children simply Jove it: Take two eupsful of granulated sugar, bne cupful of milk, a small lump of butter, two bars oi grated sweet chocolate, and put all these ingredients together in a clean saucepan. Boil over very gentle beat, stirring all the time until a little of the mixture dropped into cold water will form a soft ball; remove from stove, beat thoroughly, flavour with a little vanilla essence, and continue beating until quite cool. Put in a buttered tin. mark into squares and leave until quite cold and “fudgy.”