McCormick messenger. (McCormick, S.C.) 1902-current, September 11, 1941, Image 7
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McCORMICK MESSENGER, McCORMICK, S. C„ THURSDAY, SEPTEMBER 11, 1941
By VIRGINIA VALE
(Released by Western Newspaper Union.)
R EMEMBER when Colleen
- Moore was trooping about
the country with her dolls*
house? Well, if present plans
go through Charles Boyer
may soon be engaged in a
slightly similar journey. He
will make personal appear
ances with the openings in
various cities of “Hold Back the
Dawn,” and will also display hia
model of the city of Paris in theater
lobbies and department stores. Val
ued at more than $50,000, the minia
ture city shows Paris as it was be
fore the German occupation. Part
of the proceeds of the tour will go to
war relief organizations. When trav
eling, the city is housed in eight
crates; setting it up keeps four men
occupied for two days.
*
Apparently everybody who saw
Kathryn Grayson in that last Hardy
film wanted to know what her next
pictnre would be. Letters poured
into the Metro studios, and out went
the word that she will appear in
“The Vanishing Virginian.” She’s
but recently returned from her hon
eymoon—in private life she’s now
Mrs. John Shelton—and will be bad
before the cameras soon.
-Sa
lt’s rather a shock to realize that
Hedy Lamarr has been resting for
nearly eight months—hasn’t worked
since “Ziegfeld Girl.” She’s begin
ning a new picture now, “H. M.
HEDY LAMARR
Pulham, Esq.” based on the Mar-
quand novel—it’s difficult to see how
either of the two leading feminine
roles can be twisted around to fit
her, but stranger things are happen
ing in Hollywood all the time.
Maybe you’ll be crazy about the
latest Walt Disney, “The Reluc
tant Dragon.” But a lot of us wish
that Mr. Disney would abandon these
long features and stick to good short
ones. Both this one and “Fantasia”
could be cut into several good
shorts.
In “Sullivan’s Travels” you’ll see
a Veronica Lake who’ll startle yon
—a boy hobo, apparently, in turtle-
necked sweater, old cap, blue den
im work trousers and a coat that’s
too large for her. Her daughter’s
birth interrupted her picture mak
ing for a while, but Paramount went
right on making plans for her; she’ll
be starred next in “This Gun for
Hire,” in which she’ll portray a
magician who becomes involved
with a munitions magnate in a mys
terious murder. Which means that
she’ll have to take lessons in the art
of magic.
Lewis Stone is taking time out
from the “Judge Hardy” role, be
tween the family chronicles, to play
an army colonel in “Steel Caval
ry,” the new Wallace Beery pic
ture. But he’ll have to be careful
not to do anything the Judge
wouldn’t do, or the fans will pro
test. ^
Charles Laughton (have you heard
the new radio program, “Three Ring
Time,” starring him and Milton
Berle?) would have been an inn
keeper if Laughton, Sr., had had his
way. He placed Charles at Clar-
idge’s, in London, to learn the hotel
business. And his son learned one
valuable thing—how to impress a
haughty waiter. “Just order water
and a poached egg on toast,” says
he. Seems that it gets them down
every time, especially if they’ve
been urging champagne on you.
The children who attend New York
city’s public schools ought to find at
least some of their lessons pretty en
joyable. They’ll be shown Warner
Brothers’ national defense and his
torical shorts as part of the curricu
lum.
*
\lf4f Jlynn GUandteM.
MAKE THE MOST OF YOUR LEFTOVERS!
(See Recipes Below)
TRIMMED TO TEMPT .
ODDS AND ENDS—Raymond Gram
Swing hat just bought a 250 acre farm half
way up Putney mountain in Vermont . . .
At a youngster Bob Hope used to do imi
tations of Charlie Chaplin at church
socials . . . Paramount's "Air Raid" is a
tale of adventure, love and murder during
a practice blackout in an American city
. . . Richard Whorf, who replaced John
Garfield in Warner's “Bridges Built at
Night," has been replaced by Craig Stevens
. . . Andy Devine will join radio's Al
Pearce and His Gang October 3rd . . . I
Columbia has given a new contract to Jinx
Falkenburg, known as America's Number
One model—perhaps you saw her in “Twc
Latins."
Leftovers on purpose! There are
so many delicious ways of using left
overs, why not call them “planned
aheads”? Casseroles, meat loaves,
salads, soups and
so on will do
much to turn the
tag ends of day-
before - yester
day’s dinner into
mealtime “come-
ons.”
The trick is not
to serve the same
old hash or stew
in the same old way, but to give left
over foods fresh faces with fresh
recipes. Like many thrifty home
makers, you, too, can discover the
economy, both in time and money,
of buying and preparing a large
roast, or more than enough vegeta
bles, with leftovers in mind.
You can’t always make mealtime
foods come out even. So, let’s be
practical about the situation. If you
serve roast chicken or baked salmon
for Sunday dinner, plan to do all
sorts of things with the leftover por
tions for weekday meals.
Here’s a roll call of leftovers and
how to fix them—proof that “day-
after” foods can be not only good,
but delicious!
Summer Meat Pie.
(Serves 6)
2 pounds beef neck or shank
or
2% cups leftover meat, cubed
3 tablespoons flour
2 tablespoons lard
1 small onion, sliced
1 green pepper, chopped
1 cup carrot slices
Sliced mushrooms
Salt and pepper
Have the beef neck or shank cut
into 1-inch cubes. Dredge in flour,
seasoned with salt and pepper.
Brown meat in hot lard with onion
and green pepper. Cover with hot
water and let simmer 1 hour, with
kettle tightly covered. Transfer to
baking dish, add carrots and mush
rooms. Thicken meat liquid, pour
over meat and vegetables. Cook in
moderate oven (350 degrees) about
40 minutes, then pipe a border of
mashed potatoes around the edge,
and bake till potatoes brown.
*Salmon a la Ring.
4 tablespoons butter
tablespoons flour
1% cups milk
% pimiento
% small green pepper
2 cups flaked salmon
2 egg yolks
% cup mayonnaise
Salt and pepper to taste
Melt the butter, blend in flour, add
the milk and cook slowly, stirring
constantly until thickened and
smooth. Add green pepper and pimi
ento cut into strips. Add flaked
salmon. When hot, add egg yolks
which have been beaten, cook a mo
ment, then fold in mayonnaise and
seasonings. Heat again and blend
thoroughly. Serve this mixture in
the center of a rice ring which has
been turned out on a serving plat
ter or chop plate. Garnish with the
buttered peas and sprinkle with
paprika.
LYNN SAYS:
When brown sugar hardens so
that it cannot be measured ac
curately, spread it in a shallow
pan and heat it slowly in a 275-
degree F. oven. If too high a heat
is used, the sugar caramelizes.
Stir and mash it with a fork.
Only enough sugar to be used at
one time should be softened, as it
hardens again as soon as it is
cold.
To sour one cup of milk, put
one tablespoon of vinegar in a
cup and fill the cup with sweet
milk. Stir well.
To clean silverware, mix one
tablespoon soda and one table
spoon salt with one quart of wa
ter. Boil the silverware in this in
an aluminum kettle until the tar
nish is removed. Rinse and rub
dry.
Give the baby his cod liver oil
in the bath tub to avoid the brown
stains on blankets and clothes
that are so hard to remove.
THIS WEEK’S MENU
•Salmon a la Ring
Buttered Peas
Head Lettuce Salad
French Dressing
Apple Tarts, Cream
Beverage
• Recipe given
Rice Ring.
Cook 1 cup of rice in 8 cups of
boiling salted water. Cook rice un
til tender and fluffy. Remove from
boiling water and rinse well with
cold water. Drain thoroughly.
1 cup parsley, chopped fine
1 onion
Vi green pepper
1 cup whole milk
2 tablespoons any well-flavored
cheese
4 eggs
Salt and pepper to taste
Beat egg yolks until thick, then
add the milk, rice and other ingre
dients. Fold in
stiffiy beaten egg
whites last. Pour
into a well-
greased ring
mold. Set in
a pan of hot wa
ter and bake
from 30 to 40
minutes in a 350
to 375-degree F.
oven. Or you may want to add left
over meat or fish to your rice foun
dation. Try one or all—you’ll find
the combinations tempting.
Romantic Meat Pie.
(Serves 6)
A very nutritious kind of pie is this
one, with crescent biscuits riding a
sea of meat, vegetables and gravy.
And it’s an excellent way to serve
left-over meat. Almost any of the
thrift cuts can be used. You’ll need;
4 tablespoons fat
3 tablespoons chopped onion
2 tablespoons green pepper
Vz cup diced celery
1 cup diced cooked meat
4 tablespoons flour
2 cups milk or meat stock
% cup diced cooked carrots
Slowly brown onions, pepper, cel
ery and cooked meat in cooking fat,
stirring often. Add flour slow
ly, stirring constantly until brown.
Add remaining ingredients. Heat
thoroughly. Pour into well-greased
baking dish and cover with baking
powder biscuits which have been cut
in crescent shapes. Bake in a hot
oven (450 degrees F.) about 15 min
utes, or until biscuits are browned.
Why not try this sweet potato left
over which is sure to be a hit with
either fish, fowl
or meat: Mash
the potatoes and
shape into %-inch
cakes. Sprinkle
with flour and
brown quickly in
hot fat. Then
serve.
Sure, it’s a big
problem to figure
ways of using assorted flakes and
bits of yesterday’s meal. But, ddh’t
eye them coldly—show them the
heat again. Your family will love
you for it!
Ham Souffle.
2 cups scalded milk
3 tablespoons butter or other fat
3 tablespoons flour
Vz cup bread crumbs
Vz teaspoon salt
Buttered bread crumbs
2 cups ground cooked ham
3 eggs
Grated cheese
Make a cream sauce of milk, fat,
flour and salt. Add bread crumbs
and cook 3 minutes. Add ham and
egg yolks and carefully fold in
whites beaten until stiff. Turn into
well-greased baking pan or casse
role, spread top with buttered
crumbs and .sprinkle with grated
cheese. Bake about 30 minutes in
moderate oven (350 degrees F.).
Serve at once.
Meals that follow holiday feasts
can be made beguiling by clever use
of foods left from the feasts them
selves.
Salvage leftovers from the relish
tray, grind or chop them, moisten
with a little salad dressing and out
comes a brand new sandwich filler.
Spread some between hot toasted
rolls or bread slices at snack time.
(Released by Western Newspaper Union.)
BUSY DAY
Here’s what happened one busy
day in Washington. A press con
ference at 11, to which Dr. Louise
Stanley of the bureau of home eco
nomics, in the department of ag
riculture, brought the various sam
ples they have developed in cotton
stockings.
She then showed us some very
charming models of work clothes de
veloped for housewives and women
workers on the farm and in the fac
tory. The designs were not only
practical but very attractive. Since
the department offers its designs to
the trade, I hope some of these gar
ments will be on the market shortly
at attractive prices.
At noon, Mrs. Dana Backus brought
Mr. William A. Dillon of Ithaca, N.
Y., winner of the first prize in the
national competition for a “song of
the hour,” sponsored by the Wom
en’s Division of the Committee to
Defend America by Aiding the Al
lies. He wrote a aong many years
ago which you will remember en
titled: “I Want a Girl.” That song
has been sung from coast to coast in
many gatherings in this country.
Mr. Dillon entered this competi
tion because he and Mrs. Dillon ap
parently make it a hobby to bring
up young people. They have
brought up eight youngsters besides
their own, so the young girl who is
at present growing up in their home,
begged him to win this competition
so she might put aside $300 towftrd
her college fund.
Mrs. Hobbe, from Texas, Mr. and
Mrs. John Herrick and one or two
other friends lunched with me yes
terday. The afternoon was taken up
with appointments. At about 7:00
the duke of Kent, and his aide, Sir
Louis Greig, returned from their
day’s trip. Our dinner and the
evening were pleasant and I said
good-by with regret to our guests.
« * •
NYA WORKSHOPS
I went one morning to Astoria,
L. I., to go through the National
Youth administration workshops. It
was over a year since I had seen
them. They have expanded greatly,
and the equipment is far better than
it was a year ago. Now they are on
a really excellent production basis.
At the present time, when the short
age of skilled labor is what we are
trying to meet, it is most impor
tant to give every young person Who
is learning a trade the number of
hours of work required by employ
ers on the particular machine he in
tends to use. The worker may, of
course, acquire a number of hours
on a number of machines, but what
ever the employer’s requirements
are, they should be met in training
these boys and girls.
Of course, they must also have
some related training, given by the
departments of education to supple
ment their skills. In many cases
this related training has to be con
densed, and the number of hours re
quired by the departments of educa
tion should be lowered in order to
make it possible to meet the require
ments for actual work. This is not
purely an educational job. It is de
signed to give us skilled workers.
I think we should realize also that
there are comparatively few trades
and technical schools throughout the
nation with modem enough equip
ment to do the job required by em
ployers. This i$ something which
of course, should be remedied in the
future, but it is impossible to do so
at present because the emergency
makes it impossible to buy this
equipment now.
* • •
PENSACOLA IMPRESSIONS
I have been able to say so little
in my column lately about what
I have actually seen, that I want to
add a bit to my impressions of Pen
sacola, Fla. While there, we
lunched at the San Carlos hotel with
the mayor. I think one gets the
feeling in that attractive hotel of
the change and growth of the whole
city.
Life is really humming in Pensa
cola. Captain Read drove me
around in the morning to see as much
as possible of the naval training
station. I saw the various air
squadrons, where the boys learn the
different phases of flying which are
necessary in the navy. I saw their
auditorium, where movies are given
free for their entertainment, and
where many classes also are held.
I saw the section which is given
over to the training of British pilots
and met their commanding officers,
who spoke with appreciation of the
training their boys are receiving. I
do not think I have seen in any sta
tion, a more complete setup for
physical exercise and recreation.
Every available space is used for
courts and playgrounds, so that the
boys may have different kinds of
exercise according to their tastes.
Great attention is paid to their
physical development through par
ticipation in the athletic program.
Mr. Gene Tunne^ and his superior
must be very happy over their ac
complishments along these lines.
There is, as yet, no U.S.O. building
or program being carried on in the
city, though the money raising cam
paign went over the top. It seems
to me important that these buildings
be erected as quickly as possible
and the programs begin to function,
for they are much needed in the
towns near our various training sta
tions and camps.
A NEW-FOUND smartness for
junior girls is presented in
this basque dress. Gay with the
colorful charm of the old-world
peasant frock, this youthful style
provides a refreshing fashion
change which you, too, will find
becoming. Learn for yourself,
when you make this easy-to-sew
frock, what a curving basque bod
ice, a low square neckline, a taut
wide waistband and a swirling
skirt will do for the feminine fig
ure! The basque silhouette is en
tirely new, different, quaint.
Another feature of the basque
fashion which you’ll appreciate is
that it may be as brilliant in color
ing and trimming as you care to
make it. Pattern No. 1447-B is
one you may make up in a brighC
plaid, a sprigged challis, a vivid
tone in plain material. Then add
the. true peasant touches in the,
braid around the neckline and
around the top of the hem.
* * m
Barbara Bell Pattern No. 1447-B Is de^
signed for sizes 11, 13, 15, 17 and 19. Cor-
responding bust measurements 29, 31, 33,
35 and 37. Size 13 (31) requires 3% yards
36-inch fabric without nap. Send your
order to:
SEWING CIRCLE PATTERN DEPT.
Room 1324
211 W. Wacker Dr. Chicago
Enclose 15 cents in coins for
Pattern No Size
Name
Address
Large Convoys
Although there are fewer than
40 vessels in most convoys, some
such groups, when carrying impor
tant people and valuable cargoes
through dangerous zones, have
been known to comprise as many
as 80 naval ships and armed mer
chantmen, says Collier’s. These
giant convoys require an area of
about 35 square miles, usually
travel at only 10 knots and may
be discovered by their smoke at
a distance of 50 miles.
The men in the service them
selves have solved the problem
of what they want in the way of
gifts from the folks back home.
First hand information from en
listed men on shipboard, in camps
and barracks indicate that tobacco
is first choice in the gift line-up.
Actual sales figures from service
stores show that the favorite cig
arette with men in the Army,
Navy, Marines and Coast Guard is
Camel. Prince Albert Smoking
Tobacco is another .special fayo-<
rite. Local dealers feature Camels
by the carton and Prince Alberl|
in the pound tins as doubly weU
come gifts to the men in the serv^
ice from the folks back home.-*
Adv.
MPBQMNE
World S LARGEST SELLER dt 5$ ,
Integrity
Integrity of Life is fame’s best
friend which nobly, beyond death,
shall crown the end.—John Web
ster.
Don’t say Pork and Beans
SAY
Van (amp’s
PORK arid BEANS
Feast-for-the-Least
Disadvantageous Tales
A man should be careful never
o tell tales of himself to his own
(isadvantage; people may be
amused, and laugh at the time,
but they will be remembered, and
brought up against him upon soma
subsequent occasion.—Johnson.
FIRST WITH MEN IN THE ARMY*.CAMELS!
BELIEVE ME,
WHEN you
REALLV WANT A
SMOKE,THERE'S
NOTHING LIKE
A CAMEL
’lb WALK
A MILE FOR
A CAMEL 4
ANV TIME. MAN,
WHAT FLAVOR!
BASED ON ACTUAL SALES RECORDS IN ARMY POST
EXCHANGES AND SALES COMMISSARIES
THE SMOKE OF SLOWER-BURNING CAMELS CONTAINS
28% LESS NICOTINE
than the average of the 4 other largest-
selling cigarettes tested—less than any
of them—according to Independent
scientific tests of the smoke itself!