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McCORMICK MESSENGER, McCORMICK, S. C., THURSDAY, FEBRUARY 1, 1940 ^ ml HOUSEHOLD QUESTIONS m Starching Curtains.—If curtains are thoroughly dried before being starched they will keep clean longer. * • • Wrinkled hands from the family wash can be made smooth by washing in water to which a little vinegar has been added. • • • Care of House Plants.—Keep the temperature of the room in which house plants are grown at 60 or 65 degrees. They do not thrive in a room that is too warm. • • * Ferns grown in the house will have a rich green color if a tea spoon of household ammonia is added in a quart of water and poured over the ferns once or twice a month. • * * Tasty Apple Sauce.—Add one- eighth teaspoon of cream of tartar to cinnamon and sugar used in apple sauce. It gives it a delicious flavor. • • • To remove a stopper from a glass jar, pour warm water into a pan and invert jar in it, gradually add warmer water until it is quite hot, but not so hot as to break jar. Leave in water for some time, occasionally trying stopper to see if it is loose. • • • Washing Pearl-Handled Knives. —Never allow bone or pearl- handiftd knives to soak in dish wa ter. Dip the blades into hot, soapy water, then dry them well. NIGHT GOUGHS "COLDS Need More Than “Salve” To Quickly Relieve DISTRESS I Before you go to bed rub your throat, . and back with warming, soothing >le. You get such QUICK relief Musterofe is MORE than “just a salve.” It’s a marvelous stimulating “coimter-irritant*’ which helps break up local congestion and pain due to colds. Itssoothing vapors ease breathing. Used by millions for over 80 years! S strengths: Regular, Children's (mild) and Extra Strong, 401. Hospital Size, $3.00. Lack of Imagination Hie absence of a poetic taste, is a sad indication of a lack of; the imaginative faculty; and with-, out imagination what is life?— 1 Richardson. Common Sense About Constipation A doctor would tell you that the best thing to do with constipation Is get at iU cause. That way you don’t have to endure it first and .try to "cure" ii afterward—you can avoid having it. Chances are you won’t have to look far for the cause if you eat the super-refined foods most people do. Most likely you don’t get enough “bulk”! And “bulk” doesn’t mean a lot of food. It means a kind of food that isn’t consumed in the body, but e aves a soft “bulky'’ mass in the testines. It this is what you lack, try / Kellogg’s All-Bran for breakfast. It contains just the “bulk” you need. Eat All-Bran often, drink plenty of water, and "Join the Regulars.” Made by Kellogg’s in Battle Creek. If your condition is chronic, it is wise to consult a physician. To Judge “Are you guilty or not guilty?’* “Shure, now, and phwat are ye put there for but to find out?” WOMEN Here’s amazing way to Relieve 'Regular* Pains & L C. USMSWlte”/ wasundtriumr- i, had cramps, headaches and back ache. associated withmy monthly periods. / took Dr. Pierce's Favorite Prescription for a ivhilt, gained strength, and too* greatly relieved of these pains." T7QR over 70 years, countless thousands of women, who suffered functional monthly pains, have taken Dr. Pierce’s Favorite Pre scription over a period of time—and have been overjoyed to find that this famous remedy has helped them ward off such monthly discomforts. amazing, this scientific remedy, for mulated by a practicing physician, is guaran teed to contain no harmful drugs—no narcot ics. In a scientific way, it improves nutritional •admilation; helps build you up and so in creases your resistance and fortifies you against functional pain. Lessens nervousness during tins trying period. Pant suffer one unnecessary moment from monthly discomfort. Get Dr. Pierce’s Fa vorite Prescription from rout druggist Dis cover how wonderfully it acts to relieve you of “Regular” r-*"*. Succeeding Generations One generation always has a contempt for the one immediately preceding it.—John Masefield. f f AJlZuKMA' 000 SE LIQUID-TABLETS. p-, j. / SALVc" ^OSE &R0RS fiuU ! “The Name Is Familiar— BY FELIX B. STREYCKMANS and ELMO SCOTT WATSON C. D. Gibson Gibson Girl A I.L the “Miss Americas” not- withstanding—and in spite of all the so-called American sweet hearts, past and present—there has been only one truly American girl, the Gibson Girl. She was tall, re served and overdressed but for more than 20 years she was the idol of America—admired by the men and imitated by the women. The Gibson Girl was sometimes athletic, some times shy and sometimes regal —but always she was pure. She sat in the back of rowboats, a para- sol over her shoulder. She rode horseback— side • saddle, of course. She played croquet— without stooping. And who was the real Miss Gibson? Nobody but an imaginary creature of Charles Dana Gibson, the artist who drew her. Born at Roxbury, Mass., in 1867, he became one of America’s greatest illus trators. He made his first sale at 19 to Life magazine and was still a young man when Colliers ordered 100 drawings from him at $1,000 each. The name of Gibson, through his creation of another person, was as widely known as any throughout the world. Kaiser Wilhelm II was a Gibson Girl fan, the czar of Russia had a collection of her pictures and the drawings were popular in Alaska and Tokyo. A man by the name of Gibson cre ated a girl more popular than the Cleopatra of yesterday or the Ann Sheridan of today. And when a girl who doesn’t exist has more oomph than those two, she’s really got something! • • • Bessemer Steel A NYONE who knows anything at ** all about steel has heard of the Bessemer process for making it, but hardly anyone knows about Sir Hen ry Bessemer. He invented the proc ess of converting cast iron into tough steel. He was an English engineer born in 1813. During the Crimean war, he wanted to perfect a cannon that would fire a spin ning projectile but the cast iron in the guns was not strong enough to withstand the more powerful ex plosion that was necessary. In Paris he was able to make a strong er cast iron. Then he succeeded in producing steel, patenting the process in 1855. It consists of burn ing out the carbon and other im purities by blasting air through the molten metal, a process still in use today. Sir Henry was a prolific inventor. He was the first to compress graph ite into a solid mass so that lead pencils could be made. One of his first inventions was a method of impressing the. govern ment seal on papers so it could not be forged. The royal government promptly stole his patent without any attempt - at recompense. But later in life he made a vigorous pro test and the government apologized for its misdeed and. made him a knight to quiet him ... a reason as good as many others for bestowing the title of sir upon an Englishman. • • • * Annie Oakleys* I N THE show business, all passes for free tickets are known as An nie Oakleys. The reason for call ing them that is vague, but the per sonality of the original Annie Oak ley for whom they are named is not. She was America’s greatest markswoman—and “America’s Sweetheart,” too, long before Shir ley Temple—or even Mary Pickford won that title. Known as “Lit tle Sure Shot,” Annie Oakley used to perform feats of marks manship with the pistol and rifie in Buffalo Bill’s Wild West show. One of the many versions of how free tickets came to be known as “Annie Oakleys” is as follows: Before her performances, she used to appear outside the tent, toss a pack of cards into the air and shoot at them. Anyone who was able to survive the scramble and ob tain a card with a bullet hole in it was given a free admission to the show. Just an ordinary playing card would not admit you—it had to have a bullet hole in it. In other words, it had to be an “Annie Oakley.” (Released by Western New spnper Union.! Sir H. Bessemer Annie Oakley FISH FILLETS IN TOMATO CUPS See Recipes Below My Family Likes Fish! “There’s all the health of the sea In fish,” according to an old saying, and modem home makers find that there’s variety and economy for menus, too. Fish and sea foods are available the year ’round in almost limitless variety. In most markets it’s possi ble, new, to purchase (1) fish “in the round,” just as it comes from the water, (2) fish that is cleaned, scaled, and ready to cook, (3) bone less fish fillets, and (4) fish steaks. Fish and sea foods may be pur chased quick-frozen too. If fish is purchased “in the round,” that is with skin, bones, head, and tail included, allow one pound of fish per serving; if pur chased cleaned and scaled, allow one pound for two servings, and if purchased in the form of fish fillets or fish steaks, allow one pound for three servings. Fish cookery is simple, especially when you use fish that is cleaned and scaled, fillets, steaks, or the quick-frozen products. Remember, though, that the flavor of most fish is delicate, and that you need well- seasoned sauces and accompani ments to serve with it. You’ll find practical and easy-to- follow recipes for preparing fish and sea foods in my booklet, “Feeding Father.” There are recipes for the old-fashioned cod fish balls men love, for delicious clam chowder, and for the other fish and sea food dishes you’ll want to serve your family often. Fish in Pepper Shells. (Serves 6) 6 tablespoons butter 6 tablespoons flour % cup top milk % teaspoon salt 1 tablespoon lemon juice % teaspoon Worcestershire sauce 2 cups cold fish (flaked) 6 whole green peppers 1 cup bread crumbs Paprika Melt 3 tablespoons butter, add flour and blend; add milk and cook over low flame, stirring constant ly, until thick. Re move from flame; add salt, lemon juice and Worces tershire sauce. Then add flaked fish. Place in cleaned green pep pers, top with bread crumbs, com bined with remaining butter (melt ed), and a dash of paprika. Bake in a moderate oven (350 degrees) ap proximately 25 minutes. Serve with tomato sauce. Fish Fillets in Tomato Cups. (Serves 6) 6 to 8 tomatoes 1 package haddock, sole, or perch fillets Salt and pepper % cup butter (melted) % cup lemon juice % cup parsley (chopped) Remove a slice from the stem end of each tomato and scoop out the pulp, leaving a firm cup. Sprin kle the inside with salt and pepper. Cut fillets in lengthwise strips. Brush each strip with melted but ter, and sprinkle with salt, pepper, lemon juice, and parsley. Roll the strips firmly and place in the toma to cups. Brush tops with melted butter, sprinkle with parsley, and place in a greased baking dish. Bake in a moderate oven (350 degrees) for 30 to 35 minutes. Baste occa sionally while baking. Baked Spiced Whitefish. 1 medium sized whitefish Salt Vs cup lemon juice 1 teaspoon parsley (minced) 2 peppercorns 1 tablespoon tomato catsup 1 bay leaf 1 teaspoon salt 1 teaspoon prepared mustard 3 tablespoons olive oil Clean fish and sprinkle with salt inside and out. Place on a well- greased baking pan. Mix all other ingredients in the order given. Open fish and brush inside with the mix ture and then spread about % of it over the fish. Bake in a hot oven (400 degrees) approximately 40 min utes. Baste during the baking pe riod with the remainder of the spiced mixture. Oyster Stew. 1 pint oysters Vs cup butter 1 quart rich milk Salt and pepper to taste Place oysters, strained oyster liq uor, and butter in a saucepan and cook gently until edges of oysters begin to curl. Heat milk in a separate sauce pan at the same time. (Caution: Milk should be thoroughly heated—but should not boil.) Add oysters to milk and sea son to taste. Serve immediately. Sauteed Oysters. (Serves 4) 1 pint oysters (large) 1 cup cracker crumbs V\ teaspoon salt % teaspoon pepper Vs cup butter Drain oysters. Add salt and pep per to cracker crumbs, blend thor oughly, and then roll oysters in the seasoned crumbs, covering thor oughly. Melt butter in frying pan and saute oysters until they are golden brown on one side. Turn with spatula or pancake turner and brown on other side. Drain on ab sorbent paper and serve very hot with catsup or tartar sauce. Hot Oven Baked Boneless Perch. (Serves 4) 4 perch fillets 1 tablespoon salt 1 cup milk 1 cup hard bread crumbs Vs cup butter (melted) Dip fish in milk to which salt has been added. Drain and then roll fish in hard bread crumbs, covering thoroughly. Place in a well-oiled baking pan and brush thoroughly with melted butter. Bake 10 min utes in a very hot oven (550 de grees). Serve at once. It is not necessary to turn fish while baking. Crab Meat Sunday Night Supper Sandwiches. (Serves 5) 1 13-ounce tin crab meat 5 slices white bread Vs pound Roquefort cheese Vs cup cream 1 head lettuce 1 15-ounce can pimento-stuffed olives Toast bread on one side only. On untoasted side, place a generous covering of crab meat — flaked. Cover crab meat with Roquefort cheese— softened in cream. Broil lightly until cheese mixture has browned. Serve on lettuce and garnish with stuffed olives. Send for a Copy of ‘Feeding Father.’ Father likes fish; he likes thick, hearty, soups, too, and hot breads and apple pie, and barbecued steak. You’ll find he likes most of the reci pes Eleanor Howe gives you in her booklet, “Feeding Father.” All you need to do to get your copy of this practical, every-day cook book is to send 10 cents in coin to “Feeding Father,” care of Eleanor Howe, 919 North Michigan Avenue, Chicago, Illinois. “Favorite Foods for Lent” are budget-stretchers, too. Next week Eleanor Howe will give you menus and tested recipes for some of the simple meatless meals you’ve wanted. Eggs, cheese, and fish are first-rate substitutes for that important food, meat, and Miss Howe will give you, in this column, some new ideas for using them. (Released by Western Newspaper Union.) To Remove Iodine Stains Iodine stains are easily removed from colored or white clothes if soaked in cold milk for 30 minutes and rubbed between the fingers. Then wash in warm suds. improved UNIFORM INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST. D. D. Dean of The Moody Bible Institute of Chicago. (Released by Western Newspaper Union.) Lesson for February 4 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education: used by permission. HOLDING LIFE SACRED LESSON TEXT—Genesis 1:27-31; I Corin thians 6:19. 20; II Corinthians 6:16-7:1. GOLDEN TEXT—Ye are bought with a price: therefore glorify God in your body. —I Corinthians 6:20. Moral action and right living can only be assured on the basis of right thinking. If our principles are right, our action will be sure and our life will be steady. Fundamental in our consideration of temperate living is a right understanding of life itself. Where did we come from? Whom do we resemble? What are the rul ing forces In life? To whom do we belong? If he gets these matters straight, any honest man will come out right in his life decisions. I. Man Was Created in the Image of God (Gen. 1:27-31). “God created man” — so says Scripture, and all the forces of in fidelity and unbelief have not been able to break down that simple statement. The creation story of Genesis stands and will stand. Let no critic of God’s Word, no spinner of human philosophies, however plausible, take that assurance from you. The important point for our lesson is the fact that God created man in His own image; in other words, made him an intelligent, moral and spiritual being. It takes a very gullible person indeed to believe the theory (which, by the way, has nev er been proved) that man has evolved from some elementary sub stance by way of the animal into his present high estate. Man came from the hand of God ready to take dominion over the earth (w. 28-30), able to name all the animals (Gen. 2:19, 20), and above all, capable of fellowship with God. Little won der that God declared His creation with man as its crown to be “very good” (1:31). Remember that you are God’s cre ation and that you bear His likeness and you will have a high regard for your life. You will guard it, develop it, and above all you will commit it in glad surrender to God through Jesus Christ. II. The Believer Is Indwelt by the Holy Spirit (I Cor. 6:19, 20). Redemption at the great price of Jesus’ blood not only makes the be liever belong to God (v. 20), but also makes his body the temple of the Holy Spirit. When the child of God grasps that truth, his attitude toward his body and toward his life which it bears is revolutionized. Since the third person of the blessed Trinity dwells in me, I will not abuse, neglect, or misuse my body. I will not take it to places where the in dwelling Spirit would not go. I will not use it or any of its mem bers to do anything which does not honor God. On the other hand, I will yield it without delay and with out reservation to the Holy Spirit and count on Him to empower and use it for God’s glory. The writer wishes to bear testi mony that when this truth laid hold of him, even years after he was con verted, it changed his whole life. It can do the same for every Chris tian who reads these lines. And what about the unbeliever? He can ac cept Christ right now and at once the Holy Spirit will indwell him too. Why not? HI. The Believer Should Live a Separated Life (II Cor. 6:16-7:1). We have fallen upon evil days when it seems to be assumed by Christian people that only certain individuals in the Church are called to a life of separation from worldli ness. Men seem to say, “The preacher? Of course! The deacon? Oh, yes! The elders? Yes! The trus tees? Well, not necessarily. Church members? Well, some do and some don’t.” It is felt that it is just a matter of choice or of disposition, and that the failure to live such a separated life is really no reflection on one’s spirituality. That erroneous view must have come directly from the devil him self. Christian man or woman, will you listen to Satan or to God’s Word? Read again II Corinthians 6:16, 17. Note the blessed promise in verse 18, and then heed the ad monition in 7:1, “Dearly beloved, let us cleanse ourselves from all filthiness of the flesh and spirit, per fecting holiness in the fear of God.” As Christians, our response to such an admonition should be immediate and complete. The command and the invitation are to you, Christian friend. If you will respond, there will be a re vival in your own heart, and if all those who read these lines will re spond to God’s invitation and ad monition, there will be a revival in thousands of churches all over America this week. Why not? Friends * You cannot keep your friends un less you learn to keep your temper. And if you wish others to enjoy your company you must see that you are a cheerful comoanion. Ask Me Another 0 A General Quiz The Questions 1. What is the expansive force exerted at the moment of freezing of water? 2. Why is the Latin language used in the medical field? 3. What is the origin of the bugle call, “Retreat”? 4. Who invented the zipper? 5. Which country is the largest in the world, and which has the largest population? 6. How many popes has Eng land provided? The Answers 1. Probably not less than 30,000 pounds per square inch. 2. Because of its unchangeable ness, it is an old language and the most universal. 3. It is of very ancient origin and is one of the few known to have been used by the Crusaders. 4. The hookless fastener was in vented by Whitcomb L. Judson in 1893. 5. Russia (8,144,228 square miles) is the largest country. China (over 400,000,000 people) has the greatest population. 6. England has provided only one pope, Nicholas Breakspear. As Adrian IV, he held office from 1154 to 1159. SPEED'S RNE IN HOCKEY BUT NOT IN CIGARETTES. I LIKE SLOW-BURNING CAMELS... THEY'RE MILDER. AND COOLER! R ESEARCH men may use fancier - language, but they say the same thing about cigarettes as Roy Con- acher (above), high-scoring forward of the Boston Bruins. Scientists know that nothing destroys the delicate elements of cigarette fragrance and flavor like the excess heat of too-fast burning. Slow-burning Camels give more pleasure per puff and more puffs per pack (see below). In recent laboratory tests, CAMELS burned 25% slout^ er than the average of the 15 other of the largest-sell ing brands tested—slower than any of them. That means, on the average, a smoking plus equal to s. FOR EXTRA MILDNESS, BORA COOLNESS, EXTRA FLAVOR. Camels SLOW- BURNING COSTLIER TOBACCOS