FoodNet

A manual of home-making

1919

Page 193

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Only patteras of standard makes which contain very explicit guide charts should be purchased. A waist pattern for a normal figure should he bought by the bust size. If the biist should be abnormally full, it is still necessar>^ to buy the pattern by the bust size and then make the required adjustments. A skirt pattern should be purchased by the hip size, unless the waist is large in proportion to the hips, in which ease it shodd be bought by the waist size. Before opening a pattern, the directions on the outside of the envelope should be read ver>' carefully, seam allowances being noted and also the marks that are used to indicate the correct placing of the pattern. On opening the envelope^ the pieces of the pattern should Ix^ looke<l over and compared wdth the guide chart. The pieces of the pattern to be used are then selected, any others returned to the envelope. How to test a commercial paUern. Using the individual measurements, the pattern may be tested for the size before placing it on the material. If it is necessary to make many changes, it is best to alter the pattern, cut it in cam- bric or unbleached muslin, and then try it on to see that all the lines are right before cutting it in the material for the garment. To test the pattern, the back and front should be pinned together along the Hue of the shoulder seams. Using the individual mea>suremeiits, the neck-line is then tested. If it is large, it may be adjusted by raising the neck- line slightly. With the shoulder seam still pinned, the armhole is tested and made approximately the correct size by raising or lowering the wai; t under ihe arm and tapering the line to the normal arm- hole. If this does not correct the fault, the under-arm seam may be matle deej^er. I I 342 A MANUAL OF HOME-MAKING i Simple adjusifmnts in comjnercial paUerns, The accompanying illustrations (Figs. 63-80) will make clear the ordinar}^ adjustrneDts necessiiry in commereial patterns* For the aboomial figure, tJie gannent must be modeled on the figure after it is basted, HOW TO ESTIMATE THE AMOUNT OF MATERIAL No definite rules can \ye given for estimating the necessary amount of material for a garment l>ecause of the many influenc- L Fio. 63. — Method of lengthening »hirt*wai8t pattern. The fmnt and hiM*k of the waist pattern an* generally cut aLK>ut 2 inrheu aliave the waiitt'line for lengthening. For a figure that is very long from the ahoulcjer to the lower eurve of the armhole, the pattern may bi* lengthened hy cutting it from the amihole to the center front. The shirt-wai^t^ slewvo may bo leiucth* cned in two plaees if neeessary, depending on whether the arm b lonft from the shoulder to the ellx>w or from the ellww to the wrist. The flleevc pattern is generally cut about 2 inches above or below the elbow line. ing factors, such as fashion, finish, width, and design of the ma- terial. Pieces left from the cutting of the skirt and waist may gener- ally be used for cutting the cullarSp cuffs, or any small decora- tions. In buying expetisive materiaL it is always peniussible to take the pattern to the store and quickly place it on the material to get an estimate of the amount necessary. If com- I THE MAKING OF CLOTHING 34S