The Clinton chronicle. (Clinton, S.C.) 1901-current, December 24, 1968, Image 7
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
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FREE DEUVERY SERVICE ,
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