Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

McCORMICK MESSENGER, McCORMICK. S. C., THURSDAY, OCTOBER 13, 1938 OUR COMIC SECTION Snoopie \ - * 'Z* ^\i. f. W. K. CJ '*•1^ «y ' C. M. Payne OWNU oKa^'Po'P! I*ll LiciruTrJ T l*R$T • Ben Syndicate.—WNU Service. »y J. Miner Watt OWNU don’t you get tired OF HER BAD TEMPER ? V, & 1 NO: / WHEN SHE’S GOOD-NATURED SHE SINGS I © Ben Syndicate.—WNU Sendee, SOMETHING MISSING tori*—The waves don’t seem very i today. aul—There are no wild women und to make ’em wild. Fair Enough The bum approached the prospect. “Say, mister,” he asked, “can you spare a nickel for a cup of cof fee?” The citizen dug into his pocket and studied his change. “I’m sorry,” he said. “But the smallest change I have is a quar ter.” The bum shrugged. “Okay with me,” he suggested. “Gimme the quarter—and the next four times I see you, I won’t bother youT' HIS HARDWARE “H«’s buried the hatchet, you say?” “Yea; but only because he has an axe to grind.” WHAT to EAT and WHY C. Houston Goudiss Discusses Significance of Fruits and Vegetables; Tells the Truth About Canned Foods By C. HOUSTON GOUDISS A GENERATION ago, except in mid-summer, fruits were a luxury that only appeared, with nuts, at the end of a festive meal, and vegetables, except for the root crops, had no regular place in the daily diet. But when scientists estab lished the importance of mineral salts in human nutrition, these two groups of foods assumed a position of commanding importance, because next to<£>- milk and eggs, they are the chief conveyors of minerals from the soil to man. With the discovery of vitamins they achieved new distinction, because in their content of these vital substances, they rank with milk and eggs as “protective” foods. Foods That Safeguard Health In addition to providing nutri ents that are indispensable for buoyant health and normal growth, they possess anoth er important vir tue: the indigesti ble cellulose or bulk yielded by the fibrous framework of the leaves, stems and fruits of plants, has a nat ural laxative value which helps to in sure normal elimi nation. And finally, they are ex tremely useful in helping to main tain the acid-base balance of the body, for all vegetables and most fruits yield an alkaline-ash fol lowing digestion. Green Vegetables for Iron Fruits and vegetables supply varying amounts of practically ev ery mineral element the body re quires. They do not compare with milk as a source of calcium, but sub stantial amounts of this bone-and- tooth-building substance are to be found in leaf and stem vegetables, carrots, oranges, figs and straw berries. Moreover, investigations have demonstrated that calcium from vegetables is well utilized by adults. Green vegetables, in general, are outstanding as a source of iron. And it has been further es tablished that their iron is better absorbed and becomes more com pletely available for nutrition than iron from some other sources. Some fruits are also valued for their iron content, the more nota ble including oranges; tomatoes, which are botanically a fruit, though they are classed as a vege table; strawberries, blackberries, raspberries and huckleberries; and dried figs, dates and primes. Vegetables for Vitamin A We usually think of milk and other dairy products as our most important sources of vitamin A. But recently, it has been deter mined that the thin green leaves of vegetables are also outstanding in this respect. Weight for weight, when fresh, escarole is more than five times as rich as butter. Young green peas and green string beans are also a good source of this vita min as are tomatoes, carrots, and sweet potatoes. Sources of Vitamin C Vitamin C, which is essential for maintaining the health of teeth and gums and for preventing the degeneration of muscle fibers generally, is obtained almost en tirely from fruits and vegetables. The principal sources of this vita min are the citrus fruits; raw and canned tomatoes and canned to mato juice; strawberries; raw carrots, onions and yellow tur nips. As this vitamin is easily de stroyed by heat in the presence of oxygen, the amount present in any, fruit or vegetable is great ly reduced by the average home cooking methods. On the other hand, this and other vitamins, as well as minerals, are usually well retained in commercially canned fruits and vegetables. What About Canned Foods? I frequently receive letters from readers who question the merits of canned foods. They ask wheth er it is true that canned foods are devoid of vitamins; whether canned foods are wholesome for children; whether or not canned foods may spoil on the grocer’s shelves; and if it is dangerous to eat foods that have stood in the can for a few minutes after be ing opened. To discount the value of modern canned foods is to display a lack of knowledge as to how these’ foods are harvested, prepared and packed. And the failure to use them may result in depriving .your family of essential minerals and vitamins. There are available in cans to day, 46 varieties of vegetables, 33 kinds of fruit, and 10 different juices, besides soups, numerous specialties and several kinds of fish. Every one of these presents a healthful and nutritious food in a form that is often superior to the same foods cooked at home. That is partly because of the methods employed and partly because canned foods are processed at the peak of their flavor and freshness. are removed from the water and the moment their rich nourish ment is sealed in cans. Similarly the fruits and vege tables designed for canning are al lowed to mature on tree or vine. This means that they develop maximum flavor and vitamin con tent. Then they are picked, rushed to nearby canneries and hermeti cally sealed in cans. The sealed cans are then cooked at high heat so as to destroy any bacteria which might be present. Because they are protected from the air during the cooking process, and because the cooking liquors are sealed in the cans, they retain a maximum amount of minerals and vitamins. It is because canned foods are so definitely superior in this respect that physicians en couraged the canning of strained fruits and vegetables for infant* and young children. A Superlative Canned Food An outstanding example is canned salmon which has been called by one of America’s lead ing food experts, “the cheapest and most nutritious animal food that can be had for children over six.” Very little fresh salmon finds its wpy into our markets and even then it may be far from “fresh” after a considerable journey packed in ice. On the other hand, salmon canneries have been estab lished in close proximity to the waters from which salmon are taken, so that only a few hours elapse between the time the fish Fallacies Disproved Canned foods will \eep indefi nitely without spoilage, as long as nothing occurs to make the can leak. It is not necessary to re move canned food from the con tainer as soon as the tin is opened, though many homemakers often do so because the food presents a more attractive appearance in a dish or bowl. A hissing sound when opening does not mean that the contents of a can are spoiled, but rather that there was a vac uum in the can, which the air is rushing in to fill. Thus canned fruits and vegeta bles are not only “as good as** fresh ones, but are often superior in food values. Every homemaker should see to it that she uses both liberally in the diet of every mem ber of her family, as a means of providing liberal amounts of minx erals and vitamins. Questions Answered Mrs. A. B. M.—There is not th© slightest reason why a normal per son should not drink coffee after middle age unless the beverage has been expressly forbidden by a doctor. On the contrary, many peo ple find both coffee and tea ex tremely comforting in their later years. e—WNU—C. Houston Goudiss—193S—3*. IF THERE is an up and coming 4 boy in your family just starting to gchool, he will be interested in this rooster. No matter how early a small lad may arise the rooster is up first greeting the sun as it comes up out of the other pocket. You will find it best to embroid er the pocket material before it is cut out, as cross-stitching is al ways easiest to do if you use em broidery hoops. Just follow this diagram. No stamping pattern is needed. Use mercerized embroid- KRED X GREEN X BLUE X YELLOW ery cotton threading four needles in the colors indicated here in the diagram. Start at the center front of the rooster’s breast and work across this row of cross stitches, changing colors as indicated in the diagram. Continue working across the rows from left to right, taking up the same number of threads of the material for each stitch. The sun may be made of a half circle of yellow fabric appliqued just above the right pocket or it may be embroidered in outline stitch^ This stitch is also used for the sun’s rays. Today’s les son is not included in either of the books offered herewith. Many readers are finding Sewing Books 1 and 2 so useful that they are also keeping scrap books of the articles in the paper. NOTE: Book 1—SEWING for the Home Decorator, gives complete directions for slipcovers, curtains and dozens of other things you can make. Book 2—Embroidery, Gifts and Novelties, will solve the prob lems of your Christmas list and is a handy reference book of em broidery stitches. Books are 29 cents each. If you order both books leaflet on crazypatch quilts picturing 36 authentic stitches will be included free. Address: Mrs. Spears, 210 S. Desplaines St., Chi cago, 111. HOUSEHOLD QUESTIONS Uniform Sized Fruit.—If fruit Is preserved either whole or cut into pieces, each one should be uni form in size, so they cook in the same length of time and look better in the jars or cans. * * * Breaking in New Shoes.—Sprin kle talcum powder into the new shoes. They will seem more com fortable when worn for the first time. • * * Children’s Garments. — Chil dren's clothing that is too heavy or improperly balanced may cause rounded or sloping shoulders, say child guidance experts. , * * * ' Dishing Up Fish.—When bjdring fish, place a piece of clean muslin: or cheese cloth in the bottom of the pan; then when fish is baked* it can be lifted out of the pan and turned over on the serving plate without breaking. •«* • x • Firmly Anchored Straps.—If the shoulder straps on slips are not anchored below the lace or trim on firm reinforced material, they are sure to pull out and perhaps ruin the slip entirely. « * • A Few Extra Winks.—If you are loath to get up in the mornings, you would be wise to prepare for breakfast just as many things as possible the night before. $ > ****** Pepsodent Powder Sales Skyrocket . . . Thanks to Remarkable IRIUM Pepsodent alone of all tooth powder* contains remarkable Irium ! * • Here’s how to win true beauty... a bright, dazzling, alluring smile I Start . today ... with Pepsodent Powder. 8BB how Pepsodent Powder’s wonderful new cleansing agent — Irium — helps srase dull, unsightly surface-stains from teeth. SEE how quickly Pepsodent Pow der polishes teeth to their full natural brilliance I And Pepsodent is SAPS In its action oo teeth I Contains NO BLEACH, NO GRIT, NO PUMICE I Try it. • . today! *P»paodant’9 trmdm mark tor PuriOad Alkyl Sulfata s' r \