McCormick messenger. (McCormick, S.C.) 1902-current, August 21, 1941, Image 6
McCORMICK MESSENGER, McCORMICK, S. C- THURSDAY, AUGUST 21, 1941
areiv
incne
(WNU Servicfl
Notes of an
Innocent Bystander:
The Wireless: One of the reasons
the news from the new war zone
is yes-and-no is because the trans
mission from Moscow is haywire.
The relays hit the Axis areas, and
they change the bad news or just
lose it . . . Leland Stowe jeered
at the alarmists who cried “Sur
prise!” when our troops reached
Iceland. Mr. Roosevelt prepared us
for it, he reminded, when he de
clared the emergency. Then he
said: “It would be stupid to allow
the enemy to get a foothold” . .
Jan Yandrich, guesting on “We, the
People,” reported that the people
of Tobruk, where he’s been, have
other things besides war to murder
their sleep. They’ve got a sister
of the Hut Sut song, called “Laugh
ing Mathilda” . . . Who’s the new
announcer with the divine falsetto?
He can lisp words with no lisping
letters in them, and he’s got waiters
in the saloons fluttering on tiptoe
during his broadcasts . . . The way
some of the brassier bands swing
the classics, you’d think they were
after revenge on listeners.
QUcuniebd
HERE’S TO SHORTCAKE TIME WITH CHERRIES BRIGHT
(See Recipes Below)
SUMMERY DESSERTS
The Story Tellers: Bernard de
Voto writes in Harper’s of a certain
misguided American: “Chance, the
willingness of the public to let pic
turesque heroes pontificate, the
management of smart men who
were expert at publicity, the col
laboration of a literary wife in the
writing of a best-seller, and an im
measurable belief in his own great-
WALTER WINCHELL, who is %
lieutenant commander in the U. S.
naval reserve is shown in uniform
while on temporary active duty.
ness, converted (him) into a nation
al hero and eventually into a na
tional danger.” You’re wrong. He
was referring to John C. Prerritont, a
self-styled Napoleon of another era
. . . Header’s Digest insists money
isn’t important ... If you don’t
think money is important—ask the
people who haven’t any. /
• • • —
The Front Pages: The sense of
most of the communiques from the
Heinie High Command seems to be:
“We’re licking the tar out of the
Russkys, but don’t quote me” . . .
There are dailies on this side of the
Atlantic that fit Donald Wickham’s
vignette (in Truth) of The London
Times: “A paper which has always
' had a shrewd sense of the news
value of looking earnestly ahead
and an even shrewder sense of the
political value of looking earnestly
into space” . . . When Richard
Boyer got back from Germany he
rapped the Nazi stunt of inviting
foreign correspondents to the war
zone. The reporters were practical
ly prisoners, he reported, and were
steered by Goebbels’ helpers to the
items they wanted sent to the U. S.
Well, the boys are making tours
again, this time on the Russian
front. Maybe they figure it’s bet
ter to send back propaganda rather
than no word at all.
• • • —
New York News Reel: Maiden
Lane which was so named be
cause it was a footpath used by
lovers along a rippling brook . . .
The Center Theatre which has a
special ventilating system to carry
off the heat produced by the 400
bulbs in the chandelier . . . The
fellow at 34th Street who runs a hot
dog stand and plays classical re
cordings on his phonograph between
sales . . . The beauty parlor’s
warning to patrons: “Ladies should
be seen and not hard” . . . The
antique shop on 3rd Avenue with a
sensayuma. It displays jokebooks
in the window—most of which you
can hear on the radio every night
. . . The doors of the vaults at the
Federal Reserve Bank which weigh
90 tons.
• • • —
The hinterlands taking over Times
Square for the week-end. Broad
way on Sunday is Scranton, Pa.,
•n Monday . . . The Columbus Cir
cle soap-boxer, talking to an audi
ence of one—a bored cop . .
Safety sign seen near the Lido
Beach Club: “Drive Slowly. Don’t
Be a Hearse’s Neck!” . . . The
down-and-outer near the City Hall
fountain washing his face and dry
ing it with a dirtier kerchief . . .
The chalked lettering on Tombs
Prison—“Cooler Inside.”
Bring the tartness and sweetness
of fruit into play with fresh, crumbly
cake, top with a dash of whipped
cream and you have summer’s an
swer to a delectable dessert.
Garden-fresh berries peeking out
from under their green foliage
or fruit hanging
heavy and ripe on
richly laden
branches deserve
your best atten
tion for they’ll do
mighty nice
things by your
meals. Since most
of the fruits need no cookmg you are
doubly sure of getting the full quota
of minerals and vitamins which they
have to give.
Cherries bright and red make a
tart and colorful dessert which you’ll
enjoy serving. If using the fresh
ones pit and sugar them before us
ing.
When I asked my mother how she
made her extra delicious shortcakes,
she replied, “There’s nothing to it,
my dear; just biscuit dough—but
make the dough short and the fruit
sweet!” This tip is a good one. I
hope you’ll follow it when trying:
Old-Fashioned Shortcake.
2 cups flour
3 teaspoons baking powder
% teaspoon salt
% cup shortening (8 tablespoons)
% cup milk
Sift flour, measure, add baking
powder and salt, sift again. Work
in shortening until mass resembles
coarse meal. (If you want to, add a
tablespoon of sugar and an egg and
count the egg as part of your, liq
uid.') Now, add enough milk to make
a soft dough, one which you ban
barely handle. Turn onto lightly
floured board, knead a few seconds,
divide in half. Pat one half about
one-fourth inch thick into deep but
tered 9-inch cake pan. Butter top
and pat second portion of dough in
layer over first. Brush on softened
butter and bake about 20 minutes in
hot oven (450 degrees F.) When
baked, pull layers apart, spread sug
ared fruit on bottom layer, stack
second one, crust-side down, on this,
cover with more fruit, then with
whipped cream and a garnish of
fruit!
Variations from the original type
of shortcake which we all know so
well are much in
order. Some peo
ple prefer a
sponge cake base
rather than a bis
cuit dough and
for a real individ
ual treatment of
this type, you
might like to try one with a custard
filling for cool deliciousness. Since
it is a trifle more elaborate than
shortcake, this Cherry Sponge Cus
tard Shortcake is ideal as a dessert
for company. You’ll need this sponge
cake as a base:
Hot Water Sponge Cake.
4 egg yolks
\Vi cups sugar
Vz cup boiling water
1% cups cake flour
V\ teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon or vanilla
extract
4 stiffly beaten egg whites
Beat egg yolks until very thick;
gradually add sugar and continue
beating. Add water, mix well, add
flour sifted with baking powder. Mix
until smooth, add flavoring. Fold in
egg whites. Bake in ungreased pan.
THIS WEEK’S MENU
Cold Meat Platter
Devilled Eggs
Sliced Cucumbers Tomatoes
Celery Curls
♦Asparagus with Browned Butter
And Crumb Sauce
Beverage Bread and Butter
Cherry Sponge Custard
Shortcake
♦Recipe Given
LYNN SAYS:
Though dessert problems are
easily solved by berries, be sure
that they get the greatest care
before reaching the table. Ber
ries should appear clean and
fresh, be full and plump and have
a bright solid color. When they
are over-ripe they look dull and
often stain the container.
Don’t wash berries until ready
to use them since damp ber
ries mold very quickly. The best
method for washing is doing a
few at a time in a bowl, lifting
them out into another bowl while
the hands are used as a sieve.
When the berries are clean let
them drain in a strainer or col
ander.
WNU 5*rvlrt UniUd Fcttira*
either Mary Ann or cup cake tins
in slow oven 45 minutes. Cool be
fore filling.
Cream Custard Filling.
% cup sugar
% cup flour
V\ teaspoon salt
2 eggs
2 cups milk, scalded
1 teaspoon vanilla
Combine dry ingredients with
slightly beaten egg yolks; stir in
enough hot milk to make a thin
paste. Then add paste to remain
ing milk and cook over boiling wa
ter 5 minutes, stirring constantly.
Cook 10 minutes longer. Cool and
add vanilla.
If you top with fresh cherries be
sure they’re sweet enough. Then gar
nish with whipped cream. Frozen
berries need only be thawed and
more sugar added if required.
If you want to make a sponge
cake base and use just berries, then
plan a lovely sur
prise so no one
will even suspect
they’re getting a
berry dessert.
Make a sponge
cake using a reg
ular 9 or 10 inch
cake pan. When
the cake is still warm cut a round
circle in the middle of the cake
about an inch from the edge. Lift
this out carefully keeping it whole.
Into the hollow put in sugared ber
ries or peaches or bananas mixed
with sweetened whipped cream. Re
place the cake top, wrap carefully
in a slightly damp towel and chill
for 3 to 4 hours. Garnish before
serving with whipped cream or
sprinkle with powdered sugar
They’ll come back often for this one.
For luscious, shortcake puddings,
there’s nothing like a juicy cobbler.
Here’s a recipe made for large
quantity, excellent if you’re plan
ning a church supper:
Cobbler.
(Cherry, Blueberry or Peach)
5 quarts fruit
2 quarts juice
Biscuit dough
5 cups sugar with cherries or berries
2% cups sugar with peaches
Pour fruit and juice into square
cake pans. Add sugar and mix
lightly. Cover with biscuit dough
(approximately V4-inch thick) made
in proportions of 1% quarts flour,
214 cups milk, 1 tablespoon salt,
4 tablespoons baking powder and Vz
cup shortening. Bake in a hot oven,
400 degrees F., from 30 to 40 min
utes. Serve hot with cream.
A light, easy-to-make dessert is
the best one with which to bring
a hearty supper to a close. With
raspberries at their brightest and
juiciest, this combination with a gra
ham cracker crust and frothy me
ringue will really be hard to resist.
Red Raspberry Fluffs.
(Serves 6-8)
Mix and press in a square pan:
\Vz cups rolled graham crackers, %
cup melted butter, 2 tablespoons
sugar, and a dash of cinnamon. Cov
er that with a meringue made of 4
egg whites stiffly beaten and Vz cup
of sugar folded in the whites care
fully.
Bake this in a slow (300 degrees)
oven for 20 minutes. Cool. Spread
with 2 cups of sweetened red rasp
berries and whipped cream.
♦Asparagus With Browned Butter
and Crumb Sauce.
Asparagus, tender and green,
should be cooked gently so as not
to lose its color. It cooks quicker,
when stalks are tied in bunches.
Stand them up in boiling water in
a deep narrow pan. The steam will
cook the tips while the water bub
bles around the stalks.
Instead of serving plain butter,
try browning it for a change, season
ing it and then adding a teaspoonfu*
of fine bread crumbs. Have this
piping hot and pour it over the as
paragus just before serving.
(Released bj Western Newspaper Union.*
Eleanor Roosevelt
JOINT TAX RETURNS
I was glad to see that the house
of representatives, in considering
the tax bill, did not accept the idea
of joint income tax returns for hus
band and wife. I realize that this
might bring in a higher revenue, for
it would frequently put the tax re
turns in the group where surtaxes
make the tax much higher.
However, it seems to me that
some other way of obtaining money
would be wiser than a measure
which strikes at the roots of a fun
damental principle, which we in
this country have been establishing
over a period of years; the right
of women to be considered as per
sons. There was a time when a
woman married and her property
became her husband’s, her earn
ings were her husband’s and the
control of the children was never
in her hands.
The battle for the individual
rights of women is one of long
standing and none of us should
countenance anything which under
mines it.
Do we believe that work of any
kind, honestly performed, creates
work? If so, then it is an advan
tage to have every individual using
his abilities productively. *It is true
that machines have taken over the
work of human hands to a great
extent, but the real problem before
us is how to make the work of the
machines a benefit to human beings
and not a detriment.
I do not think that, fundamentally,
the way to solve the problem is to
say that people should grow lazy
and not use what abilities and wits
a kindly Providence may have giv
en them. I realize that this is a
question which can be argued from
many points of view and this col
umn is too short to cover it ade
quately. I am only trying to
point out the fact that we have some
decisions to make in the future, and
we had better think them through
intelligently and make sure of what
we really believe.
* * •
AN EXPLANATION
A lefter has just come to me
which I want to quote and answer in
this column: “Referring to a re
cent article the following is your
statement: ‘In the United States
there are many areas where chil
dren cannot get to school and be
sides there are many families who
have no clothes for their children.
For more than eight years your
husband has been the directing
head of the United States and his
announced policy on taking office
was the ‘forgotten man.’
“With the information you must
have on the matter I have quoted,
I Would be pleased to have your
explanation as to why such condi
tions continue to exist in the United
States.
“Your explanation, I think, should
have the same amount of publicity
as your original statement.”
The answer seems to me fairly
simple. This administration has
put on the statute books a great deal
of social legislation. Much of it was
passed in opposition to the desires
of many people, who honestly be
lieved that conditions would return
to what they once were and that it
is a mistake to try to find new ways
to adjust to new conditions. Expe
rience alone can prove whether
plans undertaken can have perma
nent value or not.
Some of them have already been
in operation long enough to prove
themselves. Others are in process
of trial. The social security pro
gram as a whole, housing, WPA
and NYA have all been factors in
meeting the needs of what my cor
respondent calls the “forgotten
man.”
To wipe out, however, all injus
tices and inequalities in our democ
racy, to make in a period of 12 years
a decent corner of the world for
everyone to live, in the face of
world conditions such as have exist
ed, is beyond the hope of even the
most sanguine. We can only be
grateful for the fact that more
people are aware of the problems
of forgotten children as well as for
gotten men and women, and that
we are working together to make our
corner of the world a better place
for all of us to live.
* # •
NEED FOR NURSES
I have just been told that there
is a great shortage of young women
entering the nursing schools. At
this time nurses are much needed,
and it has always seemed to me
that it is good training for any girl
to take, whether she means to take
up nursing as a profession or not.
At the present time, the girls in
training release nurses already
trained, for duty where they are
needed.
If later, these girls marry, or have
no reason for earning a living by
nursing, but wish to serve in some
way in their community, there are
innumerable opportunities to use the
knowledge- they have acquired in the
service of a great many people.
Therefore, if £ny young woman feels
she wishes to do something for her
country in the present crisis, and is
willing to work hard, put in long
hours, and sacrifice her leisure dur
ing these years of stress, I can think
of few things as useful as taking a
course in one of our good training
schools for nurses.
A GOOD frock to make in hot
weather, because it is such a
simple pattern, a good frock to
wear in hot weather because it
can be made with just a shoulder
covering and no sleeves. Belt ties
behind so that it may be smoothlj
adjusted to the figure. Notice the
soft fulness let into the bodice
and the full skirt—both flattering
for girls of the six to fourteen year
age.
* • *
Pattern No. 8979 is in sizes 6 to 14 years
Size 8 requires 2'/^yards 35-inch fabric
without nap. 2% yards of l»/ a inch bias
fold for binding necklines and scalloped
sleeve edges. For this attractive pattern,
send your order to:
SEWING CIRCLE PATTERN DEPT.
Room 1324
311 W. Wacker Dr. Chicago
Enclose 15 cents in coins for
Pattern No Size
Name
Address
To eliminate the mutton flavor
from lamb, cook it with raisins.
* * *
To preserve leftover pickles or
pimientos, put in a glass tumbler
and cover with salad oil.
* * •
It is a good idea to have the
kitchen table on rollers so you can
move it wherever you want or
need it.
• • •
One teaspoon of cornstarch add*
ed to each cup of sugar used in
making fudge will make it smooth
and creamy with little beating.
Establish a Standard
Let us raise a standard to which
the wise and honest can repair;
the rest is in the hands of God.-—
George Washington.
Struggle for Light
We forget that the human spirit,
the spirit of goodness and truth in
the world, is still only an infant
crying in the night, and that the
struggle with darkness is as yet
mostly an unequal struggle.—Jan
Christian Smuts.
“You can’t loaf in the race for news..
says BEVERLY HEPBURN, Newspaper Reporter
“That’s why I like the
<«
CORN
FLUES
the
breakFAST”
aar-
mmis!
J 1 PROTEINS!
Copr. 1941 by
Kellogg Company]
.ga^iaasgsr*
..M .. MI.IM
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