Historical Newspapers of South Carolina

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McCORMICK MESSENGER, McCORMICK, S. THURSDAY, AUGUST 7, 1941 New York Heartbeat: TM Big Parade: Ted Lewis, who makes $5,000 a week, still asking audien9es if THEY are happy . . . James'J-. Walkerythe town’s former mayor—looking healthier, ruddier and gayer than most of the citizens . . . Lee Shubert, the theater-owner, being teased by a dramatic critic he barred for four years, and Shubert retorting: “Gwan, I made you fa mous!” . . . The critic made him five million praising Hellzapoppin. . . . Charlie Butterworth, who came from Hollywood just tp kill some time appearing in summer stock— and winding up with $1,300 a week doing it . . . Larty Clinton, the orchestar, who will drop his baton to resume arranging—more do-ra- me in it. • • • — Main Stememoranda: Howz about a *'U” campaign? U—as in Unity? . . . Jimmy Gleason plays the role of a fight manager for the six teenth time in ‘‘Here Comes Mr. Jordan” . . . What’s his contract written on—a towel? . . . Many Wall Street houses are shuttering their uptown branches. Bum ticker trouble, no doubt . . . F.D.R. will see ‘‘Sgt. York,” the film and the hero, in person at the White House on the thirty-first . . . J. T. Evans invites Wheeler and Lindbergh to speak in Nashville and suggests they bring along Lord Haw Haw as their announcer . . . When Victor Eman uel’s race-horses run—certain White Housers always bet a tenner across the board. One horse is “Omission” —another “Lustrous.” Manhattan Murals: The Vs on walls and places in Yorkville, ahd the three husky Broadway guys who invaded that Nazi-infested sector shouting: “Three dots and a dash!” . . . Military cops stopping soldiers on Broadway with an open tie or unbuttoned shirt—and making them look snazzy . . . The Times Square street salesman who peddles “gold” watches “in exceUent running or* der”—for ten cents each. • • • — Notes of a New Yorker: Movie Actor James Stewart is supposed to have had one side of his forehead sunburned one day at camp because of the overseas cap he wore. Next day he wore the cap on the other side. The Top Sarge asked him what’s the idea? . . . Without thinking, Stewart replied: “I did it to even up my sun tan.” “Stewart,” was the reply, “we do not expect photographers.” • • • — One night John Edgar Hoover, the G-Whizzer, was telling some of us something off the record about a Nazi agent, who is posing as a de cent American business man. “Gosh,” one of us said. “How did you find THAT out?” “We’ve got a louse in his clothes,” was the retort. • • • — Orchestra Leader Ray Block over heard it the other night ... A kibitzer-communist was trying to give his opinions in a war argu ment. “Well,” he said after he thought he scored a point, “how would you like to have me on your side now?” “I’d rather,” was the snapper, “have appendicitis.” • • • — A radio smallie tired of playing anonymous stooge to a famed comic and wanted his own show. The writ er he consulted advised him he wasn’t big enough to carry a show, that nobody ever heard of him . . . “That’s his fault,” mourned the ham, referring to the star, “he’s not satisfied to get most of the mon ey. He takes the best laughs and all the publicity. All I get is ob scurity.” The writer mowed him down . . . “Obscurity is right,” he said, “and now you want to invest your time and money in it.” • • • — If Goering is actually in the clink- eroo it’s what a lot of insiders ex pected. Hitler had no love for Fat so. He needed him, because Goer ing had a big drag in certain quar ters . . . But being a sissy, Adolf hated Goering’s Tarzan manner. He burned when Fatso showed up for meeting, medals rattling and his uniform glittering like Lucius Bee be’s Sunday overalls . . . Also, Hit ler was tickled when Dimitrov let Goering have it at the Reichstag fire trials . . . Dimitrov, one of the accused, turned on Goering in court and accused him of being the firebug . . . Goering’s sputtering convicted him in the minds of the reporters present. And they say Hit ler laughed fit to kill. • • • — Once a girl reporter from the U.S. gave Goering a sharp pain in the neck . . . She was Mildred Gil man, once of the Journal . . . When Goering granted her an interview, he fixed up his office with props to show her how he lived on raw meat and such. He even included a leop ard which would prove he was so tough he needed wild animals for pets . . . But Miss Gilman did not, as expected, scream for help and try to get away from the leopard. She upset Goering’s tough-boy pitch by fondling the ferocious thing. ‘Like Ducks Take to Water’ Picture in upper left shows reconnaissance cars at Fort Benning, Ga., being towed across a stream by an armored scout car during maneuvers. Upper right: Radio picture showing Red army’s amphibian tanks crossing an unnamed river near the German-Russo war front. Below: United States marines leave landing barges near Jacksonville, N. C., and splash ashore to establish a beachhead during “invasion” maneuvers. With the First Cavalry Maneuvers Shown above are two scenes in the Texas-New Mexico war maneuvers, where 17,000 men and officers en gaged in cavalry maneuvers, in the broiling heat of the arid Southwest. In the upper picture cavalrymen are shown on the march across the desert. The picture below shows one of the army’s light tanks participat ing in the maneuvers. Women Lend a Hand in Russia Youthful Patriot Russian Red Cross nurses ride a truck to their posts during an anti war raid drill in Moscow, U.S.S.R. Recently these nurses have been working under fire, as the Nazi Luftwaffe attempted again and again to burn out this camouflaged capital of painted spires and teeming mil lions. Moscow’s citizens took the raids stoically. i Bill Stahl Jr. is only 20 months old, but he is giving his toy autos to Fire Lieut. Edward McLaughlin of New York. The toys contain alu minum, which is needed for defense. It was Junior’s contribution during National Aluminum week. Freed by Spain Thousands of Americans who have never set foot on a warship have shed their blood for the U. S. navy. A shipment of that blood, dried and processed, is shown being taken aboard a man-o-v.ar at Philadelphia navy yard. The blood was collected by the American Red Cross. It keeps indefinitely under proper conditions. Josephine Winter, 25, American ambulance driver, who was held in jail at Figueras, Spain, for 11 days on suspicion of being a spy, shown cn her reiurn to the U. S. GOLDEN-RIPE JUICY PEACHES FOR LUSCIOUS JELLY (See Recipes Below) IT’S CANNING TIME With food taking on a greater than ever importance under the national defense program, you’ll want to, make a thought ful selection for stocking a shelf of extra good jams and jellies for later use. When winter comes you’ll glow with deep satis faction over your canning efforts of the summer. Since a record breaking peach crop, the third greatest in the his tory of the country, is expected, plan to put up many, many jars of this golden ripe fruit, not only as jam, jelly, or marmalade, but as con serve combined with other fruits. *Ripe Peach Jelly. (Makes 6 medium sized glasses) 2% cups juice 3% cups sugar 1 box powdered fruit pectin To prepare juice, pit and crush thoroughly (do not peel) about 2% pounds fully ripe peaches. Add 1 cup water, bring to a boil and sim mer, covered 10 minutes. Add a few peach pits, crushed, to mixture while cooking. Place fruit in a jel ly cloth bag and squeeze out juice. Place the juice over a hot fire, and add fruit pectin. Mix well and continue stirring until mixture comes to a hard boil. Add the sug ar, stirring constantly. Bring to a fully rolling boil, boil hard 1 min ute, remove from fire, skim, pour quickly into glasses. Paraffin at once. *Peach Marmalade. (Makes 11 small glasses) 4 cups prepared fruit 7% cups sugar 1 bottle fruit pectin To prepare fruit, peel off the yel low rind of 1 medium orange and 1 medium lemon with sharp knife, leaving as much of the white part on the fruit itself. Put rinds through food chopper twice. Add % cup wa ter and A teaspoon soda, bring to a boil and simmer covered 10 minutes. Cut off the tight skin of the peeled fruit and slip the pulp out of each section. Add pulp and juice and the juice of an additional lemon to the rind, simmer, covered 20 minutes. Peel 1% pounds of ripe peaches. Pit, grind or chop fine. Combine with fruits. Mix sugar and fruit, place in a large kettle. Bring to a boil, boil gently 5 minutes. Stir constant ly while boiling. Remove from fire, stir in bottled pectin. Then stir and skim by turns for 5 minutes to cool slightly and prevent floating fruit. Pour quickly and paraffin at once. Preserved pears make a good ac companiment either for the meat course or for muffins and rolls served at luncheon. You’ll like: ♦Pear Chips. 8 pounds pears 4 pounds sugar Vi pound ginger (preserved) 4 lemons Wipe pears, remove stems, quar ter and core. Cut into small pieces. Add sugar and ginger and let stand overnight. Add lemons cut in small pieces, rejecting seeds and cook slowly 3 hours. Put into glasses. LYNN SAYS: To test when jelly is done, dip in a clean spoon and hold it high. When the last drop sheets or flakes off the side of the spoon, remove from the fire. Another way which I like too, is to see if two drops drip off the side of the spoon simultaneously. If they do, the jelly will jell. Fresh fruit which is ripe should be used for jams, jellies, con serves, marmalades, and pre serves. Remove any spots or bruises as they may cause your whole batch to spoil. Cook them as short a time as possible so they will retain their lovely col ors and look as though they were brought from garden to glass jars. Pick a rainy day or a day be fore you start canning to look over your equipment and get it clean for use. Dirty jars should be boiled in soda water and washed in soap suds Boil old lids 20 minutes in soda water using 1 teasroon c< d;, to 1 oua* ' t of watei FOR YOUR JELLY SHELF •Ripe Peach Jelly •Peach Marmalade •Pear Chips •Apple Butter •Gooseberry and Raspberry Jelly •Harlequin Conserve •Recipe Given seal, label and store in a cupboard. Apple butters have long been fam ily favorites since they’re so espe- ple butter fills the less sugar than j •Apple cially nice for children’s lunches or snacks when they come in from playing or a hurry-up batch of filled cookies. Thick and deli cately spicy, ap- bill and uses much ams and jellies. Butter. (Makes 6 pints) 4 quarts cooked and sieved apples 2 cups sugar 1 teaspoon cloves 1 teaspoon allspice XVz teaspoons cinnamon 6 cups sugar 2 cups cider vinegar Combine apples, 2 cups sugar, and spices; cook until thick. Add remain ing sugar and vinegar. Cook un til thick, stirring constantly. Pour into hot sterilized jars and seal im mediately. This may also be cooked in a pressure cooker or in the oven to prevent sticking. Since some fruits do not convert into jelly easily, a commercial pec tin is usually employed to make the fruit jell properly. Often fruits which jell easily, that is, those which have sufficient pectin in themselves are used in combination with fruits which do not. Crabapples, unripe grapes, currants, gooseberries, cran berries, quinces, huckleberries, and blackberries jell well. If enough of them are not used in the combina tion, better use the pectin and play safe. Here’s a bright and quivery jelly which you’ll like to have on hand for fair weather or foul. It’s a grand accompaniment for chicken or hot breads: •Gooseberry and Raspberry Jelly. (Makes 11 medium glasses) 1 quart ripe gooseberries % cup water 1 quart red raspberries 6 Vi cups sugar 1 box powdered fruit pectin Crush and grind thoroughly the gooseberries, add water, bring to a boil. Simmer, covered, for 10 min utes. Crush thoroughly the raspber ries and combine with gooseberries. Place in jelly bag and squeeze out juice. This should make about 4% cups juice. If there is a slight short age of juice add small amount of wa ter to the pulp and squeeze again. Put juice into a 5 to 6-quart sauce pan. Place over a hot fire, add fruit pectin, mix well and continue stirring until mixture comes to a hard boil. Pour in the sugar. Let boil hard for a half a minute. Re move from fire, skim, and pour into jelly glasses. Add hot paraffin im mediately. Conserves ought to have a place of honor on the canning shelf for there’s nothing quite so yummy as these sweet, jamlike mixtures of several fruits delightfully en hanced by nut- meats and rais ins. Serve them forth on relish trays or as garnish on meat platters and they’ll make a delicacy of the most humble meal •Harlequin Conserve. (Makes 15 6-ounce glasses) 25 ripe peaches 10 red plums 1 fresh pineapple 1 pound white grapes 1 orange / Sugar % pound walnuts or pecans Wash fruits thoroughly. Prepare peaches, plums, and pineapple; cut in small pieces. Halve grapes and remove seeds. Slice whole orange very thin. Cook fruits slowly over low heat until soft. Measure, add 3 /4 cup sugar for each cup of fruit. Cook over slow heat for 20 minutes. 1 then add nuts. Cook slowly, stirring, occasionally until thick and clear, about 1*2 hours. Sea! in hot sten- hztd glasses.