The sun. [volume] (Newberry, S.C.) 1937-1972, March 01, 1940, Image 6
THE SUN, NEWBERRY, S. C, FRIDAY, MARCH 1, 1940
White Embroidery
On a Dark Color
By RUTH WYETH SPEARS
/'’’ROSS-STITCH is combined here
with plain running stitches to
make a smart luncheon clcth that
may be embroidered quickly in
coarse white embroidery thread.
The material may be broadcloth
or other smooth-finish cotton. The
color is a deep maroon and the
white design is very effective on
this background.
This cloth is made of two 1*4-
yard lengths of 36-inch-wide mate
rial. Split one piece lengthwise
through the center and join to the
■ides of the other \iece by ma
chine. The seams are covered by
the rows of running stitches. You
do not need a stamping pattern
to make the cross-stitch design.
Baste coarse open-mesh embroid
ery canvas over the material;
then follow the design given here
at the lower left Repeat the cor
ner of the design to make the four
comers of the center square.
NOTE: There are 36 em
broidery stitches illustrated in
Mrs. Spears’ Sewing Book 2; also
several original designs for table
covers; men’s ties; mittens; hats;
purses; Baby’s bassinet; doll’s
wardrobe; five ways to mend fab
rics. Ask for Book 2, enclosing
10 cents coin. Address Mrs.
Spears, Drawer 10, Bedford Hills,
New York.
Irresistible Minds
It is interesting to note how
some minds seem almost to create
themselves, springing up under
every disadvantage, and working
their solitary but irresistible way
through a thousand obstacles.—
Washington Irving.
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Success in One’s Aim
Success lies not in achieving
what you aim at, but in aiming
•t what you ought to achieve, and
pressing forward, sure of achieve
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•fter.—R. F. Horton.
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LICK-A-BRICK
T OS ANGELES.—“It may be a
' long time,” Ty Cobb told me
the other day, “before anyone
breaks up that Yankee pennant
march. They still
have too much all-
around stuff, any
where and every
where you look—I
mean pitching and
catching, infield and
outfield, offense and
defense, power and
speed.
“I know there is
a feeling here and
there that after four
years of success a
team is sure to
start slipping. But
it so happens that most of the Yan
kees are young men and young play
ers—Gordon, DiMaggio, Rolfe, Kel
ler, and several of the pitchers—
they are a young team.
“It might be different if the Red
Sox could dig up better pitching.
But few on the outside understand
today just how hard it is to find
good pitching—to locate any good
pitchers not already in big league
harness. They are scarcer than
they ever were.
Coming On
“In addition to the present Yankee
team, everyone knows about the
number of star junior Yankees com
ing up from the Yankee farms.
These will be good enough to re
place any open gap. Several of them
are good enough now.
“The club’s hardest joh should be
replacing Bill Dickey when Bill de
cides it is time to step out. This
will be no easy job, but Bill isn’t
stepping out yet—not by several
years. He has a good aid in Rosar
also.”
“Why was it that old-time pen
nant winning clubs began to crack
up after two or three good years?”
I asked Ty. “The Tigers began
fading after three straight. Neither
the old Cubs nor old Athletics could
make it four straight either.”
“We had more all-around opposi
tion then,” Ty said. “/\nd we nev
er had the younger replacements
ready when some of our veterans
began slipping. We had no such
quantity of talent on hand. You
can’t find a single weak spot in the
Yankees. And maybe they have
more ambition, as a team, than
some of the others had. From what
I understand the Yankees keep in
just as good physical shape as any
college football team. That helps a
lot, when you are headed for any
long stretch.”
About Young Keller
There is a good chance that young
Charlie Keller of the Yankees will
be one of the 1940 sensations—out
there giving Red-Sox Williams a
tough scrap for the sophomore hon
ors.
“I’ve never seen an athlete work
harder or train harder than Keller
does,” one of his mates from the
University of Maryland told me.
“Charlie Keller used to get up early
CHARLIE KELLER
and do several miles of road work
when he was in college. Nothing
could make him break training. He
was keen to learn and his natural
co-ordination was amazing. We fig
ured then he was going a long way.”
One of the most unusual features
of Keller’s ability is the tremendous
strength of his hands and forearms.
“You almost have to have strong
hands and strong forearms,” Keller
said, “when you start milking 18
cows at the age of eight. There’s
nothing like milking to build up hand
strength.”
Keller is now one of the game’s
most powerful hitters. He may not
keep pace with Ted Williams in this
respect, but he won’t be far away.
He can use a little more polishing
in his outfield play, but this is sure
to come from a young star so will
ing to learn his trade.
Ambitious Keller
"Any ball club is lucky to pick up
a player of the Keller type,” Cobb
said. “I mean one with that much
ambition. For ambition is a big
factor in baseball success. You
have to love the rjame and you have
to be ready to discipline yourself to
get results. It’s very true that not
every ball player is set up along
these lines. Too many of them—
players of both yesterday and to
day—just take the game in their
stride, and pay little attention to it
when they’re no longer on the field.
Grantland
Rice
|
CHOOSE DESSERT TO FIT MAKEUP OF MEAL
(See Reelpes Below)
What Shall I Serve for
Dessert?
To most of us "something sweet”
served at the close of a meal is as
important as the main dish itself.
For dessert, men undoubtedly have
a penchant for such substantial item
as pie, ice cream and chocolate
cake; but they seem to like the
homey, less spectacular desserts al
most as much. Baked apples, old-
fashioned apple dumplings, rice pud
ding and fresh fruit desserts are
masculine favorites and they’re sim
ple enough to suit the youngsters of
the family, too. You’ll find sugges
tions and recipes for the desserts
that father likes, in my cook book,
“Feeding Father.”
When you choose a dessert, con
sider first the meal as a whole—is
it substantial or light? If it’s a
hearty, heavy meal, choose a light
dessert, because appetites are likely
to be pretty well satisfied by the
time the dessert course appears. On
the other hand, if the meal has been
light, a hearty, satisfying sweet
course is in order.
Choose your dessert, too, to fit
the general make-up of the meal.
Don’t forget that contrast is impor
tant. If you’ve had a fruit salqd,
avoid serving a fruit dessert; if
Spanish rice or macaroni made up
the main dish of the meal don’t serve
a starchy sweet.
And speaking of desserts; when
your facilities for entertaining are
limited, why not plan a “dessert
party”? Invite your guests to skip
their dessert at home, and have it
with you. Dessert, with a beverage,
is all you serve—and you serve it
htfore the bridge playing or other
entertainment begins.
Fruit Macaroon Dessert.
(Serves 6)
3 cups canned fruit
% cup flour
% cup sugar
1 teaspoon baking powder
teaspoon salt
1 egg
Pour fruit and juice into shallow
pan about 6 by 10 by 2 inches in
size. Sift together
the flour, sugar,
baking powder
and salt. Add un
beaten egg and
mix well. Spread
this mixture
(which will be
very crumbly)
over the fruit and
bake in a moderately hot oven (375
degrees) for about 30 minutes.
Chocolate Fig Pudding.
(Serves 6)
3*4 cups soft bread crumbs
1V4 teaspoons baking powder
teaspoon salt
% cup white sugar
V* eup brown sugar
% cup milk
2 eggs (beaten)
3 squares unsweetened chocolate
(melted)
*4 pound dried figs
% cup suet
Combine crumbs, baking powder,
salt and sugar. Add milk and eggs.
Blend in the melted chocolate. Wash
figs, remove stems and put figs and
suet through food chopper. Add to
other ingredients and mix well. Pour
into a well greased casserole, cover
and bake in a slow oven (250 de
grees) for 2% hours. Serve hot with
a custard sauce or whipped cream.
Orange Torte.
(Serves 6)
% cup butter
cup granulated sugar
1 egg (separated)
IV* cups general purpose flour
X teaspoon baking powder
V* teaspoon salt
*4 teaspoon soda
% cup buttermilk
*4 cup dates (cut fine)
Vi cup nut meats (cut fine)
1 teaspoon lemon extract
1 orange
Cream butter thoroughly; then
add Vz cup sugar while beating con
stantly. Blend well and add beaten
egg yolk. Mix and sift together the
flour, baking powder, salt, and soda.
Add alternately with the butter
milk, beginning and ending with the
flour mixture. Add dates and nuts,
If you’re planning a party for
St. Patrick’s day, be stirs to
watch for Eleanor Howe’s column
next week. You’ll find here sev
eral practical menus for that
Irish holiday, recipes tested in
Eleanor Howe’s own kitchen, and
suggestions for table decorations,
too.
lemon extract and orange pulp, re
serving orange juice carefully. Fold
in the beaten egg white. Place in
small angel food or torte pan (well
greased). Bake in a moderate oven
(350 degrees) for approximately 35
to 40 minutes. After removing from
oven allow cake to stand undisturbed
in the pan for 10 minutes. Then
pour over it, by teaspoonfuls, the or
ange juice in which the remaining
V* eup sugar has been dissolved.
Serve with whipped cream if de
sired.
Lemon Sanee.
1 cup sugar
grated rind and juice of 1 lemon
2 egg yolks
2 tablespoons cornstarch
1 cup boiling water
% teaspoon salt
Add grated rind and juice of the
lemon to the sugar. Beat egg yolks
until light. Mois
ten cornstarch
with a little cold
water and add to
the beaten egg
yolks. Mix thor
oughly with lem
on and sugar mix
ture. Place in
double boiler, add
boiling water and
salt and cook, stirring constantly,
v-.til thickened. Serve hot.
Red Raspberry Snow Balls
(Makes 6 Snow Balls)
Vt cup butter
% cup sugar
1 cup general purpose flour
1 teaspoon baking powder
V* teaspoon salt
Vt cup milk
2 egg whites (beaten)
Cream the butter. Add sugar and
beat well. Mix and sift flour, bak
ing powder, and salt. Add alter
nately with the milk and then fold
in the beaten egg whites. Steam in
small buttered molds for 30 to 35
minutes. Serve with red raspberry
sauce.
Apple Dumplings.
2 cups flour
3 teaspoons baking powder
Vz teaspoon salt
Vt cup shortening
Vz cup milk
Vt cup orange juice
6 tart apples (medium size)
14 cup sugar
nutmeg
cinnamon
butter
Mix and sift dry ingredients and
cut in shortening; add liquid. Rol)
dough to quarter-
inch thickness
and cut in 4-inch
squares. Pare
and core apples.
Place one apple
in center of each
square ami fill
center of apples
with a mixture of
sugar, cinnamon
and nutmeg. Dot
with butter and
pinch the four corners of the dough
together. Prick with a fork and
bake in a moderate oven (350 de
grees) for 30 to 40 minutes. Serve
with lemon sauce.
Have Yon Ordered Yonr Copy ef
’Feeding Father’
You’ll find in this clever cook book
—by Eleanor Howe, not only tested
recipes for father’s favorite des
serts, but recipes for the other foods
he likes, as well. There are “mas
culine menus,” too—dinners planned
especially for father—and hints on
how to cook the foods he likes. Send
10 cents in coin to “Feeding Fa
ther," care of Eleanor Howe, 919
North Michigan Ave., Chicago, Illi
nois. You’ll get your copy of “Feed
ing Father," by return mail.
(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.)
Lesson for March 3
Lesson subjects and Scripture texts se
lected and copyrighted by International
Council of Religious Education; used ter
permission.
IN THE UPPER ROOM
LESSON TEXT—Matthew 26:17-30.
GOLDEN TEXT—This do In remembrance
el me.—I Corinth’ans 11:24.
Men sometimes stand at the cross
roads of Hestiny quite unaware of
how much hinges upon their choices
and actions. One wonders whether
the disciples realized that as the
Passover drew to its end and the
great memorial feast of the new
covenant was established, they were
witnessing the end of the old and the
beginning of the new. It is certain
that Jesus did realize the high im
port of that hour. He knew He was
about to go to the cross, toward
which the Passover had pointed
throughout the centuries and back
to which cross we in the Lord’s Sup
per continue to point as we remem
ber His death until He comes.
We are indeed on holy ground as
we go with Him then as He meets
Hut disciples alone in that upper
room for a time of fellowship with
them as He observes
I. The Last Passover (w. 17-20).
“Here we see the perfecting and
the passing of the old economy and
the beginning of the new. The Pass-
over was observed, the feast of
deliverance from slavery, the feast
of the exodus, the feast of hope.
Men had kept it fitfully through the
long centuries, regularly at first and
then occasionally through the age of
decadence. The King sat down to
keep it as one of the nation and the
people. That was its last keeping
in the economy of God, because all
that it had foreshadowed was ful
filled as He sat at the board, and
all that it had pointed to found the
ultimate fulfillment in Him. He
completed that of which the exodus
had but been the preparation. The
final exodus came by the way of
that cross to which He was going”
(Dr. G. Campbell Morgan).
n. The Betrayal Predicted (w.
21-25).
What precious fellowship the
twelve and their Lord must have
had around that table in the upper
room as they celebrated the great
feast of their people. Think what
a shock came to them as in the
midst of this fellowship Jesus quiet
ly and solemnly made the astonish
ing prediction, “Verily, 1 say unto
you, that one of you shall betray
me.”
Their joy was changed to exceed
ingly great sorrow as they asked,
“Lord, is it I?” Apparently Judas
had maintained such outward con
duct as to turn no suspicion in his
direction, even though all along he
had in his heart the blackest of
treachery against his Lord. It is a
sad and soul-searching fact which
is here revealed, that it is possible
for one to make a high profession
of faith in Christ and even so to
live as to give no cause for criti
cism, and yet to be unregenerate
and in fact the enemy of Christ.
Observe (v. 24) that while Jesus
was betrayed and went to the cross
in fulfillment of prophecy, that fact
did not in the slightest justify His
enemies who brought it about (see
Acts 2:23, R. V.).
III. The First Communion (w. 26-
30).
Taking the unleavened bread and
the unfermented wine of the Pass-
over, which had just been observed
by Him for the last time, Jesus
established a new feast, the Chris
tian feast of remembrance, which
we commonly call “communion” or
“the Lord’s table.”
As we have already suggested, it
is a feast of remembrance. "For
as often as ye eat this bread, and
drink this cup ye do show the Lord’s
death till He come” (I Cor. 11:26).
At the Lord’s table His followers
find spiritual strength in remem
bering His death for them, and they
also find joy as they remember that
He is to come again. In doing so
they testify to the world that they
believe in and cherish these truths.
This feast is also rightly called
“communion,” for down through the
ages and until He does come the
saints of God have at His table
sweet communion, first of all with
Him, and then with one another.
We also note that our Lord spoke
of the cup as “my blood of the new
testament." The word “testament”
means “covenant.” The Lord’s
table therefore speaks of our alle
giance to Him, of our loyalty to our
Lord, and our devotion to His serv
ice. The Christian church therefore
speaks of the communion service as
a sacrament, a word taken from
the Latin sacramentum, meaning
"oath,” and essentially an oath of
allegiance.
His body was broken for us, His
blood was shed for the remission of
our sins. We are bought with a
price, we are not our own. There
fore we are to glorify God with all
that we have and are.
Examples Wanted
Whether in the home or in the
church, exhortation to goodness is
about the most idle waste of breath
People do not want exhortations.
They want examples.—Rev. Dr.
Harry Emerson Fosdick.
LJ ERE is a new department that
we know is going to meet with
tremendous popularity with our
readers, for it brings you the op
portunity of combining pleasum
and profit. With jig, coping or
keyhole saw, you may cut these
designs from wallboard, plywood
or thin lumber. Each pattern
brings accurate outline of the de
sign, and complete directions for
making or painting.
Men, women, boys and girls are
finding this a fascinating pastime,
and with each order will be sent
a circular showing many additioiv
al novelties which you may make
at home.
Today, we are showing a yard
design that will appeal to many,
for the long-ago days of “Gone
With the Wind” are recalled vivid
ly in these charming cutout fig
ures. Your own imagination
might turn them into the vibrant
Scarlett O’Hara and the reserved
Melanie Wilkes in person. And
your jig or coping saw plus a bit
of wallboard or plywood will pro
duce these figures for your yard.
Each comes on its own pattern.
The beruffied hoop skirt lady at
the left is about 24 inches tall and
is given on Z9067, 15 cents—she
holds a box for flowers. The beDe
at the right is on pattern Z9068,
15 cents—about 24 inches tall, and
a sprinkling can is in her hand.
Order numbers Z9067 and Z9068,
15 cents each, from: Aunt Martha,
Box 166-W, Kansas City, Me.
injection
fit doesn't bring you ttetMttet aad I
If thfi x __ ^ .
hUek tablet doesn't bring you
complete relief you have exi
back teeua and get DOUBLE MON!
BellHMW tablet help* tfc
makes the excose stomach —_
you cat the nourishing fooqs you need. ]
bum, sick headache and upsets so often _____
excess stomach fluids making you feat sour
Site aU over—JUST ON2 DOSE of Brit — B»
apsefly rtllef. S5o everywhere,
Cause for Hope
There is some hope of a man’#
conversion so long as he is capable
of loving something besides him
self.—Phillips.
NIGHT COUGHS
^ COLDS
Need More Than "Salvo” To
Quickly RaHavo DISTRESS I
Before yon eo to bed mb your throat;
cheat and back with warming, eppthint
Musterole. Yon get such QUICK ralM
because Musterole is MORE than ‘'Just
a salve." It’s a marvelous stimulating
"counter-irritant" which helps break
np local congestion and pain due to ooids.
Its soothing vapors easa breathing.
Used by millions for over SO years! S
strengths: Regular, Children’s (mud) and
Extra Strong, 404. Hospital Sfee, 33.00.
Best Medicos
The best doctors in the world
are Dr. Diet, Dr. Quiet and Dr,
Merryman.—Jonathan Swift.
To Check Constipation
Get at It* Canse!
If constipation has you down so
you feel heavy, Ured and dopey,
it’s time you did something about
It. And something more than just
talcing a physic! You should get
at the cause of the trouble.
If you eat the super-refined
food most people eat. the ebaaoes
are the difficulty Is simple -you
don't get enough "bulk" And
“bulk" doesn’t mean heavy food.
It’s a kind of food that isn’t oon-
sumed In the holy, but leaves *
soft“bulky"mass In the intestines.
If this common form of con
stipation is your trouble, eat
Kellogg’s All-Bran regularly, and
drink plenty of water. All-Bran
Isn’t a medicine—It’s a crunchy,
toasted cereal. And It will help
you not only to get regular but to
keep regular. Made by Kellogg’s
in Battle Creek. If your condition
Is chronic. It la wise to consult
a physician.
Greatest Flatterer
Self-love is the greatest of aU
flatterers.—La Rochefoucauld.
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troiu
SI 20
MENEILS
itgl MAGIC
S^jiREMEDY
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RHEUMATISMSago