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ii THE CHRONICLE, Clinton. 3 C., December 21, 1968—7 Elliott Wilson Elliott Wilson, 77, died in a Ninety Six. nursing home Wed nesday morning. He was a son of the late Mr. and Mrs. George Wilson and a native of Laurens County. Surviving aredaughter, Mrs. Sara Sheard of Greenville; an adopted daughter, Mrs. Mary Ann Kenner of Buford, Ga.; a brother, Henry Wilson of Winston-Sa lem, N.C.; two sisters, Mrs. Mary Young and Mrs. Minnie Gary of Clinton; five grand children and 12 great-grand children. Funeral services were con ducted Sunday at 3:30 p m. at Little River Zion Baptist Church. Burial was in the church ceme tery. Miss Gilliam Miss Estelle Gilliam, died ina Columbia hospital Wednesday. Surviving are her mother, Mrs. Lula Gilliam of Clinton; a sis ter Mrs. Sara Ferguson of Clin ton; and three brothers, Johnny, Joe Willie and ErnestGilliamJr. of Clinton. Funeral services were con ducted Sunday at Mount Moriah Baptist Church. Burial in the church cemetery. Mrs. Holder GREENWOOD - Mrs. Mattie Leona Whitten Holder, 82, of 220 Reynolds St., died Friday night in a Greenwood hospital. She was the mother of George Holder of Clinton. Funeral services were con ducted Sunday at the Church of God of Prophecy at Ware Shoals with burial in the Garden of Me mories Cemetery in Belton. Other survivors include a daughter, three other sons, a sis ter, 23 grandchildren and 26 S. F. Robertson LAURENS - Samuel Furman Robertson, 73, of 18 Gossett St., died in a Laurens hospital Sun day. He was the stepfather of Mrs. Bob Snow of Clinton. Funeral services were to be conducted Tuesday at 2 p.m. at Kennedy Mortuary with burial in Forest Lawn Cemetery. Other surviviors include his wife, a son, five stepsons, five daughters, another stepdaughter, four brothers, five sisters, 22 grandchildren and a great-grand child. Miss Donnan COLUMBIA - MissJane Don nan, 72, of 3514 Wheat St., na tive of Laurens County, diedSat- urday in a local hospital. She was a daughter of the late J. W. and Corrie W. Todd Don nan and was a registered nurse. She was a member of Washing ton Street Methodist Church. Surviving are five sisters, Mrs. M. C. Deaver, Miss Corrie Donnan and Miss Irene Donnan of Columbia, Mrs. T. T. Scott of Whitmire and Mrs. Alfred B. Boykin of Camden; and two bro thers, George S. Donnan ofWhit- mire and Sam B. Donnan of Co lumbia. Funeral services were con ducted Monday at Washington Street Methodist Church. Burial was in Sandy Springs Cemetery, Clinton. The Labor Department reports that consumer price increases of IG^ in the U.S. from 1958 to 1967 were far less than in many other countries. In the same period, prices advanced 23 per cent in Germany and Belgium, nearly 40 percent in Italy, Swe den, and France, and more than 50 percent in Denmark and Ja- great-grandchildren. pan. Food Shopping Guide BY ANN LEE McPHAIL Clemson Extension Consumer Editor Holiday baking usually re quires several expensive items, but the success is highly depend ent on less expensive ingredients --flour and leavening agents. Es pecially for those seldom used family recipes, you’ll be more likely to have satisfactory results if you use the same type of in gredients for which the recipe was written. Most of the many brands of flour in our market are blends of hard and soft wheat flours, commonly referred to as all purpose flours. The variations of proportion of hard and soft wheats used each brand determine the purposes for w'hieh it is t>est fitted, the degree of absorbency and the amount of kneading re quired. All-purpose flours that feel very gritty have a high propor tion 'of hard wheat, and are ideal for yeast breads. Flour that feels soft to the touch (much like face powder) has a higher proportion of soft wheat, and is better suited to cakes and pastries. Either type makes good quick breads, though a- mount of liquid may need to be varied. All-purpose blends that contain more hard wheat may need one or two more tables poons of liquid to two cups of flour than those that contain more soft wheat. Standard biscuit re cipes call for 2/3 to 3/4 cup of milk, allowing for variation in blend of flour. When you make cakes from re cipes written for cake flour, if you substitute all-purpose flour, reduce amount of flour by 2 table spoons per cup. Instantized flours are all-pur pose flours treated tocausethem to dissolve instantly in water. They are ideal for sauces and gravies, but do not always make as good baked products as regular flours. To substitute instantized flour in recipes written for re gular, reduce flour by table spoons per cup. Lawyers And The Public Oil Companies Gifts totaling $5,000 from two oil companies have just been re ceived by Presbyterian College, President Marc C. Weersing an nounced today. BY RICHARD GANTT Attorney Presbyterian College Dean Pound defined lawyers as “a group of men pursuing a learned art as a common call ing in the spirit of public ser vice, - no less a public service because it may indicentally be a means of livelihood. The distinctive characteristic of the legal profession is the high judicial relationship occupied by the lawyer with respect to his clients. He owes to them the highest duty and c< >mplete 1<yalty. From colonial days the legal profession has been under con stant scrutiny. It has not always enjoyed public popularity. Every attorney has the responsibility of maintaining a professional stand ard. In Sharswood'sProfessional Ethics, it is stated: “No man can ever be a truly great lawyer, who is not in every sense of the word a good man. . .from the very commencement of a law yer's career, let him cultivate alone all things, truth, simpli city and candor. The public is led to believe that the normal habitat of the law yer is the courtroom. This is encouraged by television pro grams. Actually such courtroom participation makes up a very small percentage of his time. Conferring with clients, re searching prior cases and sta tutes, searching title to a piece of property, appearing before a judge in a private hearing, draft ing estate plans and wills, take the great majority of the law yers time. An increasing amount of the lawyer's time is being spent re presenting,,persons accused of crimes. Recent court decisions have stressed the importance of an attorney even in juvimle re lations hearings. The practicing lawyer is also constantly doing work in various fields for which he receives no compensation. More attention should be given to the field of preventive law. The public should know of the im portance of a will, having title examined before purchasingpro- perty, and consulting a lawyer in the making of contracts, leases and other legal instruments. We must bring about a more efficient operation of our courts. There is an urgent need for sim plification in procedure and the RICHARD C ANTI Doctor in the Kitchen by Laurence M. Hursh, M.D. Consultant, National Dairy Council elimination of technicalities, having no bearing on the merits of the controversy. Many jurors spend hours waiting while tech nical points are argued which should have been disposed of lie- fore trial. All of us are concerned about our laws and our rights there under. As our society becomes more complex, the need for laws and the proper administration thereof is most important. He said a $2,500 grant from the American Oil Foundation will lie used to underwrite scholarships to needy students. The $2,500 grant from the Esso Education Foundation will provide new equipment for the language lab oratory. Dr. Weersing pointed out that PC is one of 150 private uni versities and colleges to receive a total of $2.2 million this year from the American Oil Founda tion group and one of some 300 institutions to receive $2.7 mil lion from Esso. He said both of these corporate programs of aid to higher education date back for more than a dozen years. WeH, What Do Vou Know 2 fun, games and knowledge j- :' y MARTHA GlAUBtR SHARP l ditor The New Book of Knowledge < hn' of the niost intcrcMinx liol<hic\ is milking ti tollaitc. Do you know how to iiuikt out ' A collage in a picture made by paNting pieces ol cloth oi paper on cardboard, wood or cancas Collages are easiK made at home.'All that \ou need are such ordinan materials as old news papers and magazines, theater or bus tickets, some rags, and per haps a package of colored tissue or construction paper. A pair of scissors is helpful, but a piece of paper can often be more interest ing when its edges have been torn rather than cut Contrasting tex tures max be added to xour col lage wuh bits of burlap bag or sandpaper I he most important tools, however, are paste ( ro//<!g<' is a french word for "pasting' ) and xour own imagination Your first collage max he some thing simple a birthday or ( hristmas card One of the most interesting kinds of collage that you can make is an abstract de sign one that does not depict a lifelike scene. To create such a collage, cut and tear xout paper and fabric into shapes that do not resemble real obiects When xou paste them onto xom caidboard. trx to contiast the shapes anil textures. I he best collages will icsiilt from experiments. < oloied tissue, paper, when pasted tlatlx with lubber cement, is transparent t xou can see through it), and countless elfects can be created by pasting tissue on top of news paper, sandpaper oi cloth On the other hand, it is often cllectixe to xxrinkle the tissue when pasting it down Some of whatever is undei neath then shows through, while other parts do not knot he i wax to achieve inteiestmg effects is to sprinkle sand, coffee grounds or uncooked nee oxer an area that xou haxe coveted with glue grains s|k k to tin glue, and creaies unusual and varied textures A collage may be made quick- with no planningm all. or it ...ax be made with painstaking detail after a great deal of plan ning and thought I he wax xou make xotus depends on how xou like to work, but as a beginner it is best to tix both Make one col lage bx quickly teaiing. cutting and pasting shapes onto the card board. Add moie shapes, take some awax. or change the form of others as xou think necessarx. When xou are satisfied, draw pencil lines on the cardboard around each shape Mien remove the shapes, coat them one by one with paste, and replace them with in their proper guidelines. SO BE IT So be it resolved that during the coming year you will not 1) drink too much, 2) eat too much, or 3) sit around too much. How many years have you said that 0 Too many perhaps, you ad mit with a groan Well, lots of men are finding that they can eat and drink al most as much provided they are more active Jogging is getting more and more popular around the country. Certainly the more you exercise the less you might have to cut down on overeating and drinking Women find that taking ballet, or going to the “Y” for regular exercise and indulging more in sports helps control weight It may be amusing, in a way, that a major nutrition problem in the United States is that people eat too much It results from the tremendous system we have in this nation for food production and distribution. Plus our afflu ence It is ironic, however, when you think of people in our midst who do not get enough to eat or. for that matter, the millions of starv ing people overseas. For our own good, we could use more personal discipline Maybe like the Spartans of old. So. in detail, what are some of the things we can resolve for this coming year that will make nutrition sense? First, if you're overweight, see your doctor and get on whatever regimen he prescribes and stay RESOLVED He'll know what’s best with it for you If xou are not overweight, your diet is undoubtedly at the right calorie level for you But is it in as good balance as it might be 0 I don't want to be fussy But you should be getting two or more servings each day of meat, poul try. fish, eggs or cheese. You should also be getting four or more servings of fruits and veg etables and four or more serv ings of enriched or whole grain breads and cereals Adults should be consuming two or more glasses of milk per day; teen agers and pregnant or lactating women four or more glasses: three or more glasses for chil dren If your family is typical, some members may be neglecting breakfast. Try to get them to have breakfast. They'll feel better. Read labels when you jiuy food You'll be more knowledgeable in your purchasing, more aware of where your money is going. Prepare foods to conserve their food value and their greatest ap petite appeal Here are some tips Cook vegetables close to the time of serving, not earlier; and tightly- covered in as little water as pos sible Cook only until tender In general, cook high protein foods such as meat, poultry, eggs and cheese at moderate or low tem peratures Use meat drippings and juices as flavorings for veg etables and other dishes. BEETLE BAILEY by Mort Walker I he llns lx max (llle dud0 Dial, Spray Deodorant 4 Oz. Can It EM EM It Hit Fresh, Tender Large Bunch COIXARDS 29c Cobbler POTATOES 10 Lb. Bag 49c A-G, Ground COFFEE 1 Lb. Bag .... 59c Packer’s Label No. 303 Can COLLARDS 10c Del Monte No. Wi Can FRUIT COCKTAIL 43c Fab DETERGENT Large Box 29c EFFECTIVE DATES: DECEMBER 27 and 28 ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ ¥ Fresh Ground BEEF 2 Lbs. 99c A-G, All-Meat WIENERS 12 Os. Pkg. 39c Wisconsin State CHEESE Lb. 69c Castleberry’s HOT DOG CHILI 10 Ol. Can 21c Clanssen or Sunbeam Hot Dog or Hamburger uBns Pkg. of 8 19c Birdseye, Froxen Chopped Turnip Greens 10 Ox. Pkg. 2 ior 35c -» Morton’s 14 Oi. CREAM PIES 27c CLINTON MILLS STORE - LYDIA MILLS STORE Phone 833.0631 FREE DEUVERY SERVICE (i Phone 833-0710 + * + * * * * * * * * * * * * * + * * * * * * * * * * * * * * * * * * * * * * * * * * FREE DEUVERY SERVICE , £★★★★★★★★★★★★★★★★★**** ★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★ ★★★★★★★★★★★★★★★ * ■j t