Historical Newspapers of South Carolina

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THE SUN, NEWBERRY, S. C., FRIDAY, FEBRUARY 23, 1940 ( HOUSEHOLD QUESTIONS Sew several thicknesses of old turkish towel together for hot dish or pot holders. • • • Carving lamb roasts is much easier if they have been boned and tied before cooking. • • • Felt hats can be cleaned by rub bing with a not too fresh or too stale piece of bread. • • • French fried potatoes will be more crisp if allowed to stand in cold water for half an hour be fore frying. • • • To keep piano keys from turning yellow, expose them to light daily. • • • Tarnished egg spoons can be quickly cleaned by washing with a rag dipped in salt. • • • To clean a clock, saturate a piece of absorbent cotton about as large as a hen’s egg with kerosene oil and place it in the bottom. Close the door and let the cotton remain for three or four days. Then take it out and swing the pendulum. Unless something is broken, the clock will go all right, as the fumes from the oil cleans the works. • • • Threading curtains on to their rods again after washing is diffi cult—and if they are thin the blunt end of the rod may tear them. Avoid this by fitting a smooth thimble over the end of the rod be fore threading. • • • Save soap scraps, all of them. Put into a pan and cover with cold water; simmer until every bit is melted and the liquid is clear. Put in a jar and keep near sink. It will set into a jelly. Constipation Relief That Also Pepsin-izes Stomach When constipation brings on acid indi gestion. bloating, dizzy spells, gas, coated tongue, sour taste, and bad breath, your stomach is probably loaded up with cer tain undigested food and your bowels don’t move. So you need both Pepsin to help break up fast that rich undigested food in your stomach, and Laxative Senna to pull the trigger on those lazy bowels. So be sure your laxative also contains Pepsin. Take Dr. Caldwell’s Laxative, because its Syrup Pepsin helps you gain that won derful stomach-relief, while the Laxative Senna moves your bowels. Tests prove the >ower of Pepsin to dissolve those lumps of undigested protein food which may linger -. in your stomach, to cause belching, gastric w acidity and nausea. This is how pepsin- icing your stomach helps relieve it of such distress. At the same time this medicine wakes up lazy nerves and muscles in your bowels to relieve your constipation. So see how much better you feel by takiny the laxative that also puts Pepsin to work on that stomach discomfort, too. Even fin icky children love to taste this pleasant family laxative. Buy Dr. Caldwell’s Lax ative—Senna with Syrup Pepsin at your druggist today 1 There Were Others *T can’t understand why I never accepted Ronnie the very first time he proposed.” “That’s easy, dear—you weren’t there.’’ .s- .. * • -- fot rni nc' muscu ‘* RACHES Your LULU J nflSflimiSERIES QUICK-RUB ON SUPER-MEDICATED PENETRO. LET IT GET IN ITS GOOD WORK. FAST—BECAUSE IT CONTAINS 2T03 TIMES MORE MEDICATION THAN ANY OTHER SALVE SOLO NATIONALLY FOR COLDS / MUSCULAR ACHES AND NASAL MISERIES. 6ETy SUPER-MEDICATED- PENETRO Clear Gain Whatever happens beyond ex pectation should be counted clear gain.—Terence. RHEUMATISMS?,!; MORE FOR YOUR M • Read the advertisements. They are more than a selling aid for business. They form an educational system which is making Americans the best- educated buyers in the world. The advertisements are part of an economic system which ia giving Americans more fee their money every day. o N E T T OS ANGELES.—Frank Frisch ■ L/ will be headed this way soon, bringing the Pirates out here to train, making his comeback as a big-league manager after a year’s absence from the lists. Just before I left New York I sat aronnd with Frank one night and among the things we talked about were the days he broko in with the Giants under John McCiraw. It was 20 years ago that Frank first went to a training camp but he remem bers it all clearly. This is a good break for the young players who will report to him at the Pirate camp—just as it was for the rookies who came up under him when he managed the Cardinals. You see, with 20 years of success as a player and manager behind him he hasn’t forgotten when he was a rookie and had to fight for a job. He remembers that he, toe, was a prey to all the misgivings that assail a kid when he finds himself tussling for a job with smarter, more experienced rivals. He Had Been Around “To begin with, I was lucky,” he said. “I joined the Giants in June of 1919 and spent the rest of the sea son with them. I broke into quite a few games as a pinch hitter or runner or as a replacement for Lar ry Doyle at second base and I was under fire in an important series. That was the six-game series—three successive double-headers—with the Reds at the Polo Grounds that real ly clinched the pennant for the FRANK FRISCH Reds. Doyle played the first two games, I played the next two and then he went back. “So I had some experience and had been around long enough to know McGraw and the baU club by the time I got to San Antonio in the spring of 1920. But I still didn’t know what it was all about. “No young ball player can learn much in less than one full season. Looking back now, it seems to me that it was a long time before I learned anything. All I had on my side at San Antonio that spring were speed and willingness. I didn’t know how to play for hitters, but I usually could get in front of the ball and knock it down with my chest and pick it up and throw the hitter out. Somebody said about Pepper Martin a few years ago that if his chest hejd out he would make a good third baseman. That’s what 1 said about myself long before that. Moved to Third Base “You see, McGraw switched me to third base that spring. I had played shortstop at Fordham and broken in with the Giants as a sub stitute for Doyle at second, but dur ing the winter Heinie Zimmerman, our third baseman, had been re leased, so Mac moved me to third. “One of the first things he did was to tell me to throw away the glove I had and order a new one. My old glove wasn’t much bigger than a kid glove—a little, thin thing with no pocket in it, hut Mac got a glove for me with which I could at least knock the ball down, and that gave me some protection. “Then hfe worked with me every day. He taught me how to make my moves—when to play in, back, or half way—how to break for a ball—how to get it away with the least possible delay. There were days when I couldn’t seem to do anything right and I’d worry and fret, but he never lost patience with me. He not only gave me lessons in how to play third base but he also taught me how to work with a young ball player. “What’s the main difference in conditions as the rookies find them nowadays and as they were when you came up, Frank?” I asked. “They’re easier,” he said. “Kids come up faster and, although they are better paid, managers don’t seem to expect so much of them. In my time as a rookie, you were just a fellow looking for a job. “You had to make your own way and get to know the other fellows as best you could. Nowadays they take a young fellow around and introduce him to everybody to make him feel at home. “I can’t say that anybody ever was disagreeable to me when I broke in—I came after the period in which the older players wouldn’t speak to the rookies and chased them away from the plate in batting practice. But today the other play ers are more helpful than they were when I broke in.” PLAN REFRESHMENTS TO SUIT THE SEASON See Recipes Below. When You Serve a Crowd Whether it’s your responsibility to provide unusual eats for the Senior skating party, or an inexpensive menu for the church supper, cook ing in quantities does present prob lems! Unless you have recipes designed to serve large numbers, it’s safer to make quick breads, cakes and cookies, according to standard fam ily size recipes, doubling them, per haps, but no more. Proportions of ingredients change as recipes be come larger, and it’s no simple mat ter for an amateur to guess at them. Plan refreshments to suit the sea son and your guests. When equip ment is make shift, the help limited, and the number to be served is large, select foods that are easily pre pared and served, and foods that won’t be hurt by standing. For the simplest sort of refresh ments after skating or skiing, hot spiced tea is ideal. Clam chowder, with toasted crackers, makes a hearty, satisfy ing and substantial dish to serve after a sleigh ride in the frosty air. Spaghetti or macaroni make inex pensive, mainstay dishes for a church supper or midwinter meet ing of the P. T. A. Served with a crisp salad, hard rolls and fresh fruit for dessert, Italian spaghetti makes an unusual and easy-to-serve meal. You’ll find the tested recipes be low practical when you entertain a crowd, and if you’re planning a smaller party, my booklet entitled “Easy Entertaining” will give you suggestions for menus and recipes, too. Cream Cheese Icing. (Frosts 90 2-inch cakes) 4 3-ounce packages cream cheese V4 teaspoon salt 8 cups confectioners’ sugar 1 tablespoon vanilla 2 to 3 tablespoons milk 1. Soften the cheese with a fork, add salt 2. Gradually cream in the sugar, beating until the mixture is smooth and fluffy. 3. Add vanilla, and enough milk to make icing of spreading con sistency. Italian Spaghetti. (Serves 50) 1% quarts onions (minced) 3 cloves garlic (minced) 1 cup parsley (minced) 1% cups olive oil 6 pounds ground meat (beef, pork and veal) 6 No. 2V4 cans canned tomatoes 8 small cans Italian tomato paste 3 tablespoons salt 1 teaspoon pepper 6 pounds spaghet ti 2 pounds Italian cheese (grated) 1. Cook the on ions, garlic and parsley in the olive oil for about 5 minutes. 2. Add meat and cook until meat is brown. 3. Combine with tomatoes and to mato paste and simmer for about 2 hours or until the sauce is very thick. 4. Add salt and pepper just be fore serving. 5. Serve on cooked spaghetti and sprinkle generously with grated cheese. Clam Chowder. (Serves 50) IV* quarts carrot (chopped) IVt cups onion (chopped) 3 quarts potato (chopped) 7% cups celery (chopped fine) 5 quarts clams 5 quarts water and clam liquor Salt and pepper to taste 5 quarts milk 1% cups flour 1% cups butter 1 cup parsley 2 tablespoons paprika Chop the vegetables in small pieces and place in large kettle. Chop the clams and add together with the clam liquor, water, salt and pepper. Cover and cook about % hour, or until vegetables are ten der. Scald milk. Make a smooth paste of the flour and water. Add half of this flour paste to the clam mixture and half to the scaldeo milk. Cook each, stirring constant ly, until the mixture thickens. Com bine and add butter, parsley, and paprika. Serve very hot. Ski-Ball for One. 1% teaspoons sugar 1 thick slice lemon stuck with 12 to 18 cloves 1 cinnamon stick muddler Hot black tea Place sugar, lemon and the cin namon stick muddler in Ski-Ball or Russian tea glass (both have han dles), pour over this strong, hot, fragrant black tea and serve at once, Ham Loaf. (Serves 100) 10 pounds smoked ham (ground) 6 pounds veal (ground) 1% cups green pepper (minced) 1% cups onion (chopped) 4 teaspoons salt 1 teaspoon pepper 16 eggs (beaten) 2 quarts tomato soup (canned) 2 quarts bread crumbs or uncooked cereal (oatmeal or farina) 1. Combine the meat, green pep per, onion and seasonings. 2. Add beaten eggs, tomato soup, and bread crumbs or uncooked ce real. 3. Pack in bread loaf pans and bake in a moderate oven (350 de grees Fahrenheit) for 1% hours. Reception Cakes. (Makes 90 2-inch cakes) 2 cups shortening (part butter) 4 cups sugar 16 egg yolks 9 cups cake flour 8 teaspoons bak ing powder 1 teaspoon salt 2 cups milk 1 Vi tablespoons orange or lem on extract 1. Cream the shortening, add sugar very slow ly, beating well after each addition. 2. Beat egg yolks until very thick and add gradually to the creamed mixture. 3. Sift dry ingredients together and add to the first mixture alter nately with the milk and extract. 4. Pour batter into jelly roll pans which have been greased and lined with wax paper. 5. Bake in a moderate oven (350 degrees Fahrenheit) for 30 minutes. Remove from pans, cool and cut into diamonds. Peanut Crunches. (Makes 8 dozen cookies) 1 cup peanut butter 1 cup shortening 2 cups brown sugar 4 eggs (well beaten) 2 teaspoons vanilla 4 cups flour 1% teaspoons salt 4 teaspoons baking powder % cup milk % cup peanuts (chopped) Cream peanut butter with shorten ing. Add sugar gradually. Beat in the eggs and vanilla. Sift together the flour, salt and baking powder and add to the creamed mixture al ternately with the milk. Add pea nuts. Blend well and drop from a spoon into a greased cookie sheet. Bake in a moderately hot oven (400 degrees Fahrenheit) for 10 to 12 minutes. If your family has a “sweet tooth,” dessert is a mighty im portant part of the meal! But it isn’t always easy to find recipes for desserts that are different, easy to make and inexpensive. Next week Eleanor Howe will give you an assortment of tested recipes for economical and deli cious sweets to serve at the close of a meal. Send for Your Copy of ’Easy Entertaining’ Now. If it’s about time for you to enter tain your club or sewing circle, you’ll be needing some suggestions for unusual refreshments. You’ll find them—menus and tested reci pes, too—in this practical guide to entertaining. Send for your copy now! Just mail 10 cents in coin to “Easy Entertain ing,” care of Eleanor Howe, 919 N. Michigan Avenue, Chicago, Illinois. (Released by Western Newspaper Union.) 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.) T Lesson for February 25 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. STEWARDS IN THE KINGDOM LESSON TEXT—Matthew 25:14-27. GOLDEN TEXT—WeU done, thou good md faithful aervant.—Matthew 25:21. Christ is coming again I This is the message of Matthew 24 and 25, which is the background for the les son of today. Here we also learn of iae end of the age. To many it seems that the time cannot be long before that great and fateful day breaks upon this chaos which we call civilization. These two chap ters contain much important pro phetic truth, but in studying our les son we must limit ourselves to the one fact that when Christ does come again we shall be called to give an account of our stewardship. Men are prone to think of their life as something accidental. They are here and they seem to have cer tain abilities and opportunities which they may make use of or not as they choose, and then when the time comes, they expect to leave this world, in which they have sought primarily for pleasure and ease, and go out into eternity with out any special responsibility. That theory of life was undoubtedly pre pared by the devil and is promoted by him for the purpose of destroy ing the souls of men. I. Christ Makes Men Stewards of His Goods (vv. 14-18). All men are stewards, for it is e\ident that our Lord has given to each one of us ability and oppor- tunity to serve Him. The unbeliever who entirely rejects or ignores His responsibility befo; j God will have to answer for His failure to follow and serve Christ. So will the pro fessing Christian who denies his pro fession by his works have to answer for his hypocrisy. Every true Chris tian likewise must stand before the judgment seat of Christ and be judged for the work he has done in the flesh. The Lord has committed to each man responsibility according to his ability. God is not unreasonable. He does not demand that which is beyond our capacity. He gives to each one the amount of His goods which that man is able to make use of, and then it becomes his respon sibility to use those goods diligently and faithfully. II. Christ Will Return for a Stew ardship Accounting (v. 19). Life is far from a meaningless existence without responsibility and ultimate accountability. Christ is coming again, we know not when, but we know that He is coming and that He may come today. What answer will you and I give Him when He asks us to account for the goods He has left in our care? Well aware are we that there are those who scoff at the thought of Christ’s return. The Bible told cen turies in advance that we should expect such an attitude of unbelief, and it also told why men scoff at this truth, namely, because they are “walking after their own lusts” and are “willingly ignorant” of God’s Word (see II Peter 3:3-9). What a solemn indictment that is I Let us see that it does not apply to us. Let us rather be among those who are “looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ” (Titus 2:13). In preparation for that day let us obey His admoni tion, "Occupy till I come” (Luke 19:13), that we may not stand ashamed in His presence in that day. III. Faithfnlness Brings Reward, Unfaithfulness Results in Judgment (w. 20-27). The man who because of specie 1 ability had received five talents hau a great opportunity to serve his lord, and he did so with courage and fidelity. So also did the man who because of lesser natural en dowments received two talents. Both made the most of their oppor tunities and were equally faithful, and also received equal rewards. We shall not be judged on the basis of the greatness or the limitation of our opportunities, but rather by the use we make of them. That fact should encourage the one who is by circumstance or calling con fined to a limited field, while it should solemnize and stir to greater faithfulness the one who has been given great opportunity. Observe that the reward for doing one’s work well is not retirement and a pen sion, but more work (v. 21). What about the man with the one talent? Apparently he yielded to the ever-present temptation to be hurt because he 4id n ot receive as much as the others (w. 24-26). In stead of appreciating the kindness of his lord in not burdening him with more goods than he was able to care for, and doing what he could with what he had, he hid the talent in the ground and went about his own business. Such rebellion and carelessness naturally brought forth the reproof of the master and judg- m*nt (see w. 29, 30). As Yon Reap "Whatsoever a man soweth that shall he also reap. He that soweth sparingly shall also reap sparingly." WW W4P ^Isk Me Jlnother A General Quiz The Questions 1. What American statesman Was the grandson of a king? 2. Is the cantaloupe the same as a muskmellon? 3. What causes an oases in a desert? 4. When was the first depression in the United States? 5. At what period of life does the brain grow fastest? 6. Who wrote the famous “Un finished Symphony”—Bach, Schu bert or Beethoven? 7. What is the capacity of the human stomach? The Answers 1. Charles Bonaparte, who was in Theodore Roosevelt’s cabinet. 2. The cantaloupe is one variety of muskmelon. 3. Springs rising from subter ranean streams generally cause oases. 4. The first so-called depression in the United States occurred in 1785 and lasted until 1789. 5. During the first five years of life. 6. Schubert. 7. Normally from four to five pints. I WORK FAST. BUT I LIKE S-LOW-BURNING CAMELS. *THEy'RE MILDER AND COOLER-* BETTER FOR STEADY SMOKING BILL CORUM—/<»W sports writer and columnist C OMMON SENSE and yean of smoking experience have told Bill Corum what scientists have confirmed in their research laboratories — that the slower • cigarette burns, the cooler and milder the smoking. Some ciga rettes burn fast, some slower, some just in between. Laboratory tests show Camels are definitely slower-burning (details below). Turn to Camels and get the extras in smoking pleasure—extra mild ness, extra coolness, extra flavor, 1 and extra smoking. Or, as Bill Corum puts it: “More pleasure per puff and more pufiEs per pack!’* In recent laboratory tests, CAMELS burned 25% slow er than the average of the 15 other of the largest-sell ing brand* tasted—slower KUSD ®fljr ©T XIIVMn I HflX moans, on the average, a smoking plus equal to ^ EXTRA ^SMOKES TER PACK/ FOR EXTRA MILDNESS, EXTRA COOLNESS, EXTRA FLAVOR— Camels SLOW- BURNING COSTLIER TOBACCOS