McCormick messenger. (McCormick, S.C.) 1902-current, September 05, 1940, Image 3
McCORMICK MESSENGER, McCORMICK, S. C„ THURSDAY, SEPTEMBER 5, 1940
By LEMUEL F. PARTON
(Consolidated Features—WNU Service.)
XTEW YORK.—After 20 years they
still tell, in Moscow, how bold
Semyon Konstantovich Timoshenko,
then a cavalry chief, led a Red
Roman Politician horse^ up to
Fixm Up Jobs W a r s a w*s
For Commissars very gates.
After another
20 years, no doubt, they will still be
telling how, in 1940, the same Sem
yon, then commissar of defense, led
more than a regiment of his follow-
back to the payrolls from which
had been briefly booted.
When Russia blundered to vic
tory over fallen Finland her
armies obeyed a double-barreled
leadership. Alongside the or
thodox military commanders
marched as many political com
missars, an with the power of
veto. Thousands of dead Rus
sians proved the weakness of this
command system, and this week
Moscow announced that the
commissars were out on their
various ears.
Overnight, however, they got back
«»-in the army, still. Now they are
assistant commanders for political
affairs. The old power of veto is
gone, but the pay check will be the
came. Timoshenko fixed it all up
as briskly as any ward boss ever
drummed up jobs for the faithful.
Timoshenko has been fixing
things up ever since Lenin got a
stranglehold on imperial Russia,
for himself as well as his party.
He is rough and tough, and on
the record fate has what it takes
to get ahead under Communism.
His Jaw is wide and hard. His
eyes have a “Ses you!” glint.
His thin hair grows close to a
herd poll, offering no purchase
far an enemy's hand.
He got his first real boost in 1937
when he was made commander of
the North Caucasian Corps area.
His last and best, however, came in
May of this year. Then he reached
his current job. He is pretty high
op now. And in Russia, under
^Stalin, the higher they go the hard
er they fall. So those fellows may
not be permanently on the payroll
after all.
A PLUMP, pleasant middle-aged
lady, who likes pink dresses
and an old-fashioned hair-do, has the
Job of seeing that we don’t turn too
_ • * . much butter
Consumer Adviser
Assigned to Watch
For Profiteering
into cannons
—or at any
rate that we
get the but
ter. As consumer adviser for the
national defense advisory commis
sion, Miss Harriet Elliott calls a na
tional conference of retailers to lay
the foundation of co-operation in the
maintenance of living standards .as
a bulwark of defense.
She has long maintained that
health, housing, recreation, child
welfare and general public well
being are bedrock essentials of
any defense program. With the
above appointment she became
the first woman to be “drafted”
in the current mobilization of hu
man and material resources.
Miss Elliott is a Quaker and col
lege professor—dean of the woman’s
college of the University of North
Carolina. For 21 years she has been
professor of political science at this
college and has achieved unique dis
tinction in her daily classroom take
off from the morning newspaper,
rather than a text book.
Her theory of education is to pro
ceed from the particular to the gen
eral; she thinks Mill and Adam
Smith should be left on the shelf un
til the student can generalize from
every-day facts as they come to him
In toe news. She is wary about
theories.
One of her main Jobs as con
sumer adviser is to watch prices.
While die has fought profiteers,
ehe Is no alarmist about goug
ing, and believes that all ele
ments in producing and market-
lug processes will be co-opera
tive if they are sensibly and
fairly mobilized. However, she
has at hand a portfolio of pretty
stiff laws, with the department
cf Justice standing by, if she
finds it necessary to invoke
them.
Miss Elliott is a native of Carbon-
dale, 111., where her mother and sis
ter still live. She is an alumna of
Park college, Parkville, Mo., and
Hanover college, Hanover, Ind., and
holds a master’s degree from Co
lumbia university. In the first
World war, she was a member of
the women’s council of national de
fense. It was her work in this post
which projected her into her long-
continued studies of public well
being as basic requirement for de
fense.
DESSERTS FOR THE BEGINNER
(Recipes Below)
With fall fast creeping upon us,
you brides of the past few months
are eagerly looking forward to the
end of the vacation season. Then
you can proudly show to your friends
and newly acquired relatives that
you are becoming not only a pro
ficient hostess and homemaker, but
also a first-rate cook.
Perhaps you’ll decide upon a tea
for your friends, serving dainty sand
wiches, small cookies or tiny frosted
cakes. But the families usually an
ticipate a family dinner which tends
to make the bride feel that they
will arrive with an extremely
healthy appetite and a critical eye.
When you plan your first family
dinner, select a menu that is not
only simple to prepare and easy
to serve, but one that will require
only a few minutes in the kitchen.
Start the meal off with a bang!
Create a favorable impression right
at the beginning of the meal. An
appetizer that is fairly highly sea
soned, small in amount, piping hot
or well chilled, and one that whets
the appetite! instead of retarding it,
will insure a successful meal. The
guests’ natural curiosity will be ap
peased, and they will settle back in
their chairs satisfied that the “new
cook” is a good one.
The bride who can make a per
fect floating island need not dread
the problem of company dessert.
There is nothing more delicious or
generally welcome than the old fa
vorite, especially when it is made
with orange juice and combined with
slices or segments of the fresh fruit.
It is not the only “easy-to-iAake”
beginner’s recipe, but you will find
that the others will help you in se
lecting your company desserts.
Many of them are suitable when you
entertain at a dessert luncheon, or
after an evening of cards.
Orange Floating Island. <
(Serves 6)
3 eggs (slightly beaten)
% teaspoon salt
3 tablespoons sugar
1% cups milk (scalded)
% cup orange juice
2 egg whites (beaten stiff)
% cup confectioner’s sugar
1 teaspoon vanilla
Orange segments or slices
Combine egg yolks, salt and sug
ar ; gradually stir in hot milk and or
ange juice. Cook
over boiling wa
ter 5 minutes or
until mixture will
coat metal spoon,
stirring constant
ly. Cool quickly
in large serving
dish or sherbet
glasses or sauce
dishes. To make the “islands”: beat
egg whites until stiff; gradually beat
in the confectioner’s sugar and add
the vanilla extract. Drop by spoon
fuls onto custard. Chill. Garnish
with wafer-thin slices of the whole,
unpeeled orange or with orange seg
ments.
Frozen Rice Fudding.
(Serves 6)
% cup rice
1 quart milk
% cup sugar
% teaspoon salt
% teaspoon nutmeg
3 eggs (beaten)
1 teaspoon vanilla extract
Vs teaspoon almond extract
1 cup cream (whipped)
Wash and cook rice in boiling wa
ter for 5 minutes. Drain. Put rice,
milk, sugar, salt, and nutmeg in
the top of a double boiler and cook
45 minutes. Stir in slowly the beat
en eggs and continue cooking 5 min
utes more. Add flavorings, chill and
then fold in the whipped cream.
Pour into freezing tray of automat
ic refrigerator. Set cold control to
lowest degree and freeze.
Chocolate Marshmallow Cake.
(Serves 6-8)
squares unsweetened
chocolate (1% ounces)
2 tablespoons sugar
% cup water
% teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
Vs teaspoon salt
% cup shortening
% cup sugar
2 eggs (beaten)
Vs cup milk
Cook chocolate, 2 tablespoons sug
ar and water together until thick
(about 3 minutes), stirring constant
ly. Cool thoroughly, and add va
nilla. Sift together the flour, bak
ing powder and salt. Cream short
ening, add Vs cup sugar, gradually,
and continue beating until the mix
ture is very light and fluffy. Add dry
ingredients alternately with the
milk. Pour batter into well-greased
deep layer-cake pan. Cover with
topping.
Topping — 1 egg white
% cup sugar
8 marshmallows (cut in small
pieces)
Vs square unsweetened chocolate
(% ounce)
Beat egg white until foamy; add
sugar gradually and continue beat
ing until the egg white is very stiff.
Fold in the* cut marshmallows.
Spread over cake batter; grate choc
olate and sprinkle over the me
ringue. Bake in a moderate oven
(350 degrees) about 45 minutes.
Apple Seventh Heaven.
(Serves 5-6)
6 apples
Vs cup golden corn syrup
% cup butter
Vs teaspoon cinnamon
Vs teaspoon salt
Vs cup nut meats (cut fine)
Pare and core the apples, and cut
in eighths. Arrange in rows in a
shallow, well-but
tered baking pan.
Heat syrup, but
ter, cinnamon and
salt to the boiling
point, and pour
over the apples.
Sprinkle with nut
meats. Bake in a
hot oven (450 degrees) for about 30
minutes. Serve warm or cold with
top milk or cream.
Peach Cobbler.
(Serves 6)
2 cups bread flour
4 teaspoons baking powder
Vs teaspoon salt )
Vs cup lard
1 egg yolk (slightly beaten)
Vs cup milk
6 peach halves (canned dr fresh)
12 blanched almonds (cut in
pieces)
Vs cup sugar
Vs teaspoon cinnamon
1 tablespoon butter
Sift together flour, baking powder
and salt. Cut in lard. Combine
beaten egg yolk, with milk, and add
to lard mixture, forming a soft
dough. Roll dough into two squares,
about Vs inch thick, and place on
square in a greased square baking
dish. Arrange peach halves on
dough and add almonds, sugar, and
cinnamon. Dot with butter and cov
er with second square of dough.
Prick with fork and bake in a hot
oven (400 degrees) for approximate
ly 30 minutes. Cut in squares and
serve with whipped cream.
Bavarian Cream With Jelly Garnish,
(Serves 6)
1 tablespoon unflavored gelatin
Vs cup cold water
1 cup boiling water f
Vs cup granulated sugar
Vs teaspoon lemon extract
3 tablespoons lemon juice
% teaspoon salt
cups whipping cream
1 glass currant jelly.
Soak gelatin in Vs cup cold water
for 5 minutes. Make a syrup of
the boiling water
and sugar and
pour over the gel
atin. Add lemon
extract, lemon
juice and salt and
mix thoroughly.
Chill until mix
ture just begins
to stiffen. Then
whip and fold in
Vs cup of whipping cream. Poux
into ring mold and chill thorough
ly. When ready to serve fill center
of ring mold with whipped cream
and garnish with dots of currant
jelly.
Mothers have been busy dur
ing the summer vacation keep
ing the youngsters from getting
bored and providing pleasing and
refreshing meals for them. Fa
ther may have been pushed into
the background so far as his per
sonal interest in the meals is con
cerned. Why not secure a copy
of Eleanor Howe’s cook book,
“Feeding Father,” and select the
menus and recipes he will enjoy?
Send your 10 cents, in coin, to
Eleanor Howe, 919 North Michi
gan avenue, Chicago, Illinois, for
your copy.
(Released by Western Newspaper Union.)
| MPROVED -——*
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 September 8
Lesbun subjects and Scripture texts se
lected and copyrighted by International
Council of Religious Education; used by
permission.
INVITING OTHERS TO WORSHIP
GOD
LESSON TEXT—Psalm 96.
GOLDEN TEXT—O magnify the Lord
with me, and let us exalt his name to
gether.—Psalm 34:3.
Worship is not only fitting, but al
together natural to the soul aglow
with the love of God. Yet it is a
sacred privilege to which we may
call ourselves and others and in the
doing of which we may be helped by
an intelligent understanding of its
nature and preparation for its prac
tice.
What is worship? How does it dif
fer from prayer, or from praise
(which we studied last week) ? While
prayer, praise and worship belong
together and often merge in one
blessed art of devotion, we may pos
sibly distinguish between them by
saying that in prayer we are con
cerned with *our needs; in praise,
with our blessings; and in worship,
with God Himself.
I. The Call to Worship (vv. 1-3).
This psalm has to do with collec
tive rather .than individual worship.
It is not enough that man should
worship God in his own soul, there
is an added blessing which comes
to us only as we worship with oth
ers. So we need to be called to
gether for worship.
True worship centers in “a new
song” that is the song of a regener
ated heart. Worship is only a for
mality without life until there is a
new song in the heart, and then it
becomes life’s greatest joy and sat
isfaction.
• Real worship is a “day to day”
matter (v. 2), not just something
we put on like our “Sunday-go-to-
meeting” clothes. Every day w^
are to worship, and as we do, we
shall “declare his glory among the
heathen”; among those nearest to
us, but ultimately to all the na
tions of the earth. Worship leads
out in a desire that its blessing
may be shared with all the people
of the earth.
II. The Reason for Worship (vv.
4-6).
Why should we worship God? He
is “great” and is a God so good
and gracious that He is “greatly
to be praised.” He made the heav
ens. “Honor and majesty” stand
before Him like sentinels; “strength
and beauty” fill the holy place which
is “his sanctuary.” The very words
bespeak that glorious majesty and
gracious loving-kindness which im
pel the heart to worship. They en
courage us who need and seek
strength and beauty of life to seek
communion with Him who dwells
eternally in such an atmosphere.
IH. The Manner of Worship (w.
7-10).
We have suggested that fellowship
with God prompts us to worship.
Some would feel that nothing more
is needed, but experience tells us
that, while we may worship any
where, we are helped to do so by
proper surroundings and circum
stances. We are told to “come into
his courts” (v. 8) and to worship
“in the beauty of holiness” (v. 9),
or, as the Revised Version puts it,
“in holy array.”
John Ruskin wisely said: “It can
not be questioned at all, that, if
once familiarized with a beautiful
form and color, we shall desire to
see this also in the house of prayer;
its absence will disturb instead of
assisting devotion; and we shall feel
it as vain to ask whether, with our
own house full of good craftsman
ship, we shall worship God in a
house destitute of it, as to ask
whether a pilgrim, whose day’s jour
ney led him through fair woods and
by sweet waters, must at eve
ning turn aside into some barren
place to pray.”
We are to give or ascribe unto
the Lord praise and glory among
our “kindred” (v. 7); that is, our
own family, as well as in “his
courts,’’ His sanctuary. Note that
one of the outstanding ways of wor
shiping is to “bring an offering” (v.
8), which means more than casually
slipping a small coin in the “collec
tion.” If our “offerings” are liberal
and regular the church will be able
to send the news that “the Lord
reigneth” to the whole world (v. 10).
IV. The Universality of Worship
(vv. 11-13).
A world which has felt the blow
of man’s sin (Rom. 8:22) and has
suffered from his wickedness and
destructive violence will so rejoice
in the righteousness of God’s judg
ment that even the realm of nature
will break into joyous worship. What
a beautiful picture we see in these
verses, how God’s creation will lift
itself up in praise, the sea in tu
multuous joy, when “the hills shall
break forth before you into sing
ing, and all the trees shall clap
their hands” (Isa. 55:12).
Can man then hold his peace?
Must not "mortal tongues awake”
and “all that breathe partake” in
wholehearted worship of God? Who
then will want to stand among
“them that know not God, and that
obey not the gospel of our Lord
Jesus Christ” (II Thess. 1:7, 8), and
with whom God can deal only in
judgment of flaming fire?
AROUND
the HOUSE
Hems of Interest
to the Housewife
To sharpen dull scissors or
needles, cut or stitch a few inches
through a piece of fine sandpaper.
e • •
To keep books on shelves or in
cases in good condition sprinkle
them occasionally with powdered
camphor.
* • •
Save left-over pieces of soap in
small sugar or salt bags. Use the
bags in cleaning the bathtub or
lavatory. The bag and soap serve
both as a sponge and a cleansing
agent.
• • •
Keep the sifter holes on spice
boxes closed, otherwise the spices
will lose much of their flavor.
• • •
When separating the yolks from
the whites of eggs, break them
over a funnel. The whites will
pass through, leaving the yolks in
the funnel.
QUALITY AT A PRICE
I/PIIT Th# Outstanding Binds Valun of 411.
It P fi I Finest Swedish Chrome Steel |||f*
IlLIl I 7 single or 10 dnuble edge Blades lUv
CUPP1.ES COMPANY, ST. LOUIS,
Wben making biscuits, dough
nuts, cookies and jumbles, the
' softer you can handle dough after
turning it onto the board and the
i less you handle it, the better re-
j suits you will get.
Common Sense
It is a thousand times better, to
have common sense without edu
cation than to have education with
out common sense.—Robert G. In-
gersoll.
Make breakfast a
f ' ^ • f - V, , •
Better for Trying
Those who try to do something
and fail are infinitely better than
those who try to do nothing and
succeed.—Lloyd Jones.
Test of Friendship
We only need to face the “test”
when we realize the priceless
worth of “an unchanging friend.”
—Royston.
Amazing 1941
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Name.
! Address
orR.F.D..
5 Town
.County.
.State.
V,