Historical Newspapers of South Carolina

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THE SUN, NEWBERRY, S. C, FRIDAY, MARCH 29, 1940 WHO’S NEWS THIS WEEK By LEMUEL F. PARTON (Consolidated Features—WNU Service.) XJEW YORK.—This war, so far, A ' has lacked bands and banners and all other such traditional ex citements and John Masefield has not even writ- OfRcial Artist Of Present War Has Experience ten a poem about it. In one detail, however, British traditionalism again pre vails. Sir Muirhead Bone, official artist of the World war, is again officially appointed as the artist of the navy, and it is understood that he also will render the graphic rec ords of the conflict on land as well. Sir Muirhead, 64 years old, of Scottish birth, is one of the world’s most distinguished etchers. He is also a painter, but in the years be tween the big wars he has turned more to etching. That is, with the trend of the times, as a modem war is decidedly an etcher’s war. Skeleton trees on a blasted hillside, zig-zag trenches, the splintered chaos of peasants’ huts, the angular dy namics of war machinery, all lend themselves to Sir Muirhead’s super lative drypoint. There isn’t much of th^ painter’s mass and color in an up-to-date war—no gay plumes, bright uniforms and snorting black horses. There are instead the sul len monochromes of desolation, the inert black and white of sharply graven ruin. There were plenty of bands playing when Sir Muirhead was appointed official war artist in 1916. He painted boldly or etched deeply his pictures for the war museum, for which he later became trustee. Much was made, not only of the importance •f a minutely observed pictorial record of the war, but of the availability of so great an artist to render its full aesthetic values. This time, there is a perfunc tory announcement, only a few lines, of Sir Muirhead’s appoint ment. Not even in the graphic arts is war getting its accus tomed fanfare. This writer remembers well Sir Muirhead’s masterful drawings in the “international studio’’ of an ear lier and happier day—mellow archi tectural studies, or placid landscape in English byways where no air raid siren ever sounded. He was the son of a Glasgow journalist, studying art at a night school. It was in 1901 that he went to Eng land, to become an honorary doc tor of letters at Oxford and one of the most famous artists of Eng land. He has exhibited in New York several times and has an en thusiastic following among critics and the American art public. Arkansas Senator Is Ardent Foe of Revised Hatch Act IN 1937, Rep. John E. Miller of *■ Arkansas made his campaign for the United States senatorship against the “New Deal patronage m a chi n e.” His backers charged that his opponent. Gov. Carl E. Bailey, had the active support of his “organization of 5,000 state em ployees,” and of various members of the New Deal cabinet. Repre sentative Miller, running as an in dependent against “machine poli ticians,” achieved a sensational vic tory, as he won the seat of the late Joe T. Robinson. He was the first independent elected to a major po litical office in Arkansas since the early reconstruction days. His suc cess was acclaimed as a triumph over patronage politics. Today, by one of those curious % reversals of political form which make news. Senator Miller Is the most conspicuous opponent of the extension and strengthen ing of the Hatch law, directed against political Job-holders mix ing in politics. He would not only block its extension to cover state job-holders supported in part by federal funds, but he would repeal section nine which bars governmental employee* from political activity. The lean, bespectacled Senato Millar is somewhat professorial in appearance, and, incidentally, was graduated from Cape Girardeau Teachers’ college, in Valparaiso, Ind. However, he later turned to the law and has been a practicing attorney in Searcy, Ark., since 1912. He was prosecuting attorney and county judge before his election to the house in 1930. He is a native of Stoddard County, Mo. ♦ JN THE light of not so ancient 4 history, it is quite clear as to why Francis B. Sayre thinks we ought to get rid of the Philippines. Our high commissioner is a holder of the Grand Cross of the White Elephant. Less pertinent, but in teresting is the fact that he also is a knight commander of the Chula Krom Klav, and a Phia Kalyan Matri. These titles were gratefully bestowed on him by the king of Siam, when, in the early 1920s, Mr. Sayre was adviser to the king and aided in manv treaty negotiations. Softly Styled Suits Go Gay With Eye-Catching Accessories By CHERIE NICHOLAS A LL the way from suits to acces- series the new fashions are flat tering and prettifying. “Never saw you look so well, you are getting younger looking and prettier every day,” that’s the sweet music you will be hearing when you go step ping in the new spring outfit. Frilly lacy blouses, frothy white lingerie touches that give the feminine touch never fail to call forth compliments for the wearer, likewise the flowery toques and the ribbon-tied bonnets (so new this season) and the bags and the gloves and the jewelry that are so high-color bright this season, not forgetting to mention the gadget frivolities that will adorn your jacket lapel. They all spell youth and flattery for the fashion-arrayed during the coming spring and sum mer. The new suits especially are de signed with an eye for costume al lure. Soft styling with beguiling dressmakir touches keynote the en tire current suit program. Having acquired a suit that “does some thing for you” (the new suits do just that) the next move is to plunge into a wild orgy of accessory shop ping. Stop at nothing in the way of high color and daring motif for fash ion bids you to glamorize the pic ture with a heart-smashing witchery of eye-catching furbelows and gadgets. Note the spring costumes pic tured. They were selected for illus tration from among hundreds of stunning fashions shown by the Style Creators of Chicago at a recent pre- vue which dramatized the new modes up to the ’nth degree of al lure. The jacketed suit-costume shown to the right verifies the style message that tucks have become a hobby with designers. Even the new fabric or felt hats have sub scribed to the present vogue for tucks. Very new and smart is the allover-tucked dress and many frocks have fine tucked yokes and sleeves. You will see handbags that are tucked with gloves to match. It’s tucks that impart unmistakable chic to the jacketed costume to the left in the picture. This charming ensemble is made of tissue wool in an entrancing lime green shade, with horizontal tucking down the front of the jacket. The dress, with fitted waist, has a 16-gored skirt. The Roman striped sailor worn with it and the handbag to match are stunning. Polka dots are staging a big re vival. See the coat ensemble cen tered in the group. Here you have the new navy and white craze in terpreted at its most charming. Also this costume is typical of the new print-with-plain vogue that is of tremendous importance. In this instance as is true of the majority of the print-plus-plain fashions, the coat is lined with the-print matched to the dress. The suit on the seated figure em phasizes the use of checked wool, for checks are as important as they ever were and more so. A senti mental touch is the heart-shaped bag, which goes to show that un usual handbags are exceedingly chic this season, and when in gay stripes as is this one style is mul tiplied. Observe that mademoiselle is wearing a sailor hat with her striped tailleur, for there is nothing smarter for this spring than a pert sailor. Note the feather. Whimsi- cal feather novelties are very much in evidence this season. Speaking of hats, see the pretty flower-trimmed toque above to the right. The millinery picture is gay with flowers this spring. You’ll adore the new flower hats. Most of them are flirtatiously veiled which but adds to their piquancy and charm. (Released by Western Newspaper Union.) Gypsy Influence The gypsy influence is going strong this season throughout fash ion design. It reflects attractively in this stunning spectator sports hat. The Breton sailor of rough white straw is tied on with a scarf of hand printed linen in yellow, black and white, with the same print making the crown and facing the brim. Wide brimmed Bretons, either black or navy straw or fabric, are listed among the most fashionable for im mediate wear. Evening Ensembles In Spring Wardrobe Unlined full-length wool evening coats worn with pastel chiffon eve ning dresses are ensembles that will find a place in many spring ward robes. You’ll wear a coat of one color and a dress of another, the coat the stronger in tone. Trousered Fashion Reaches a New High Smart women all over the country are going places in slack suits and in pajama costumes. The idea that slacks are strictly a sports fashion no longer exists. According to the present order of things it’s trouser fashions when you work, when you play, when you go dining, go mar keting, do your housework, enter tain at bridge, in fact slack and pajama costumes have become a round-the-clock theme. Stunning new slack suits done in handsome monotone pastel washable weaves are making special appeal. These are tailored to perfection. The spun rayon types are also great favorites. A trend toward longer jackets is noticed in the later slack costumes. These are styled with pleats, pock ets and other effective details. Watch the slack movement. The developing of their widespread vogue marks an epoch-making event. Jeweled Fantasies Deck Spring Togs Spring fashions call for jeweled fantasies to adorn your lapel. Try a pair of knitting needles with a diamond set in the end of each to flash when you do your knit-two- purl-two (for sunstruck resorts where everyone knits in the gar den, and big dinner parties where everyone knits after a demitasse). A flowered clip is always nice— a spray of white and yellow roses set in gold coils so they quiver, to go with a tailored suit you like so well. “The Name Is Familiar— —•— BY FELIX B. STREYCKMANS and ELMO SCOTT WATSON Sideburns IDEBURNS used to be called Burnsides because it was Gen. A. E. Burnside who popularized them during the Civil war. The “wags” of that day changed the name from Burnsides to sideburns just to be funny. General Burnside’s sideburns were not the rather weak things so often worn by the younger mascu line element to day. As the pic ture of him shows, they were husky and pur poseful adorn ments that really went pi u ces— clear across the frontal features to join each other right under the nose—or is that thing a mus tache? Why Generafl Burnsides wore them is open to discussion. It might have been to make up for the fact that his first name was Ambrose and his second name Everett. But his achievements never need ed apology. He was graduated from West Point in 1847. He served in the army for a while and then re signed to go into the manufacture of firearms. He invented one of the first breechloaders, called the Burn side breechloading rifle. It load ed from the top, thank goodness, be cause if it loaded from the side it probably would have been called the Sideburn breechloader. Back in the army again, he was a colonel during the Civil war, was prominent at the Battle of Bull Run and later became a major-general. He was intensely patriotic, amia ble, modest and very popular. No American patriot deserved more to have his name commemorated. It’s too bud it had to be immortalized in reverse! • * • Graham Cracker LpATING crackers in bed is a time- *- J honored American custom that is attended with well-nigh disastrous aftermaths, and eating graham crackers is much worse than munch ing soda crackers because the for mer crumble more easily. For this greater evil we can very definitely blame Sylvester Graham, health food faddist of the early 1800s. He devised graham flour, not so the bits of cracker would crawl down un der our pajama collars and in be tween the sheets but because he wanted to pre serve the whole someness of the entire wheat ker nel. Sylvester Gra ham was bom in Suffield, Conn., in 1794, the son of a highly educated English clergyman. He became a minister, also, and went through life as a Presbyterian to save his soul— and beqame a vegetarian to save his body. His theory was that tem perance could be furthered by a strictly vegetarian diet which would prevent all desire for stimulants. One new food theory of his led to another and he had a wide follow ing. Some followed him because they wanted to save themselves from liquor, some because they wanted to preserve their health and others fol lowed him because they wanted to break his neck. Among the latter were butchers and bakers who riot ed when he spoke against meat and refined flour in Boston in 1847. He died a natural death in 1876. • • » The Guillotine 'T'HE guillotine, machine used for legal beheading in France, was named for Dr. J. I. Guillotin, who prevailed upon the national assem bly at Versailles in 1789 to adopt this contraption for all executions. Two things about this need clear ing up. First, Dr. Guillotin was not cruel—he was a kindly, mild-man nered physician from Paris. He spoke in behalf of the machine be cause it was a quick, painless method of inflict ing death. Second: Guillo tine is spelled with a final e that is not found in Dr. Giullotin’s name. When they called the ma chine “la guillo tine” instead of “le guillotin” they not only be stowed paternity upon the doctor but they declared the child to be of the female sex. Ail French nouns must have masculine or feminine gender. Why the guillotine had to be femi nine is not known from the stand point of French grammar but it is decidedly appropriate for something devised to make a man lose his head . . . quickly and painlessly! (Released by Western Newspaper Union.) MkS, Dr. Guillotin i TEMPTING AND TOOTHSOME (See Recipes Below) What Every Good Cook Should Know There are certain principles of food preparation which every good cook follows, whether or not she’s conscious of doing so, or under stands the reasons on which they are based. T • To be sure, every so often we find a recipe which seemingly contra dicts every prin ciple of cookery that has ever been formulated, and in spite of it, produces an ex cellent product. I suppose that’s the proverbial exception that proves the rule! But in general, following defi nite rules of cookery produces the best results consistently. There is, for example, a standard method for mixing cakes. Then there are revolutionary methods such as that which is used in the jiffy cake recipe below. But it’s well to remember that the unusual method which, in one recipe, gives entirely satisfactory results, for an other recipe may not work at all. These are general rules (with an exception to prove every one, I do believe!) which the good cook fol lows as a matter of habit: ' 1. When mixing butter cakes or muffins, by the standard method, cream shorten ing, add sugar gradually, then egg yolks. Add sifted dry ingre dients and liquid, alternately, be ginning and end ing with the dry ingredients. 2. Unless a recipe specifies other wise, mix only until the ingredients are blended. 3. Cheese, egg and milk mixtures require a low temperature for cook ing. Too high a temperature is likely to cause curdling. 4. When making pie crust, have the ingredients as cold as possible. 5. When egg white is added to a batter, it should be beaten until it is stiff but not dry, and folded lightly into the batter. The recipes below will give you excellent results, in spite of the fact that they seem somewhat contradic tory. But remember that the meth ods have been developed for these particular recipes, and they may not work if applied to any other. Grandmother’s Ginger Bread. % cup sugar % cup shortening 1 cup molasses 2V4 cups flour 2 eggs (beaten) 1 teaspoon cinnamon % teaspoon cloves % teaspoon ginger 2 teaspoons soda Vs teaspoon salt 1 cup hot water Sift together all dry ingredients in cluding sugar. Combine eggs, mo lasses and hot water in which short ening has been melted and.add to sifted mixture. Beat for 3 minutes. Bake in 350-degree oven for 45 min utes. Requires 9 by 9-inch pan. Hot Water Pastry. (Makes 1 pastry shell) Vt cup shortening % cup boiling water IVi cups flour 1 teaspoon salt Va teaspoon baking powder Place shortening in a warm bowl, pour boiling water over it, and cream thoroughly with a fork. Place flour (measured after sifting once), salt, and baking powder in flour sieve and sift gradually into the creamed shortening and water mixture. Mix thoroughly. Make up into a dough ball and chill thorough ly. Roll out and arrange in pie tin. Prick well. Bake in a hot oven (450 degrees) for approximately 12 min utes. Old Fashioned Jelly Rail. 5 eggs 1 cup sifted granulated sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder Va teaspoon salt Beat the eggs until thick and lem on-colored. Gradually beat in the How true it is that the sauce can make or mar a dish, whether that dish is a cheese souffle or a cottage pudding! In this column next week Elea nor Howe will give you some of her own favorite recipes for sauces of many kinds — sharp tangy sauces for meat or fish, a smooth, mellow sauce to serve with souffles and sauces for ice cream and pudding, too. sifted sugar, and continue beating until the mixture is very fluffy. Add vanilla. Sift together the flour, bak ing powder and salt, and fold into the first mixture. Line a shallow baking pan (about 10 by 16 by 1 inches) with greased waxed paper. Spread batter evenly in the pan and bake in a moderately hot oven (400 degrees) for 12 to 15 minutes. As soon as the cake is removed from the oven, turn it out on a towel which has been wrung out of warm water. Remove the paper, and trim off the crisp edges of the cake. Roll up in the towel. Let stand several min utes, then unroll and spread with filling. Roll again. Custard Pie 2 cups milk 3 eggs Va tablespoon salt 5 tablespoons sugar Scald milk. Beat the eggs light, add sugar and salt, and mix care fully. Add scalded milk. Strain into a well-greased pie pan and bake in a slow oven (300 degrees Fahren heit) for about 40 minutes, or until custard is firm. Bake a one-crust pastry shell in a second pie tin ex actly the same size as that used for the custard pie. When the custard and baked pie shell are both thor oughly cooled, gently slip the cus tard pie into the pie shell just be fore serving. Note: This eliminates the soggy pie crust so often found in custard pies. Jiffy Cake With Self Icing. (Makes one 8-inch cake) Va cup butter 1 cup sugar 2 eggs % cup milk 1 teaspoon flavoring extract IVt cups flour (cake flour preferred) 1% teaspoons baking powder Va teaspoon salt Soften the butter by creaming. Then add sugar, unbeaten eggs, milk, flavoring ex- tract, and the dry fejy , ingredients which have been sifted A \Vv-^_ together. With a rotary beater or electric mixer, — beat for 2 to 3 minutes, or until the batter is light and very smooth. Pour into greased pan 8 oy 8 by 2 inches square, and cover evenly with the following mix ture: Vs cup sweet chocolate (grated) Vs cup nut meats (cut fine) Bake in a moderate oven (350 de grees Fahrenheit) for 35 to 40 min- utes. Maple Syrup Muffins. (Makes 12 muffins) 1 egg % cup milk % cup maple syrup Va cup butter (melted) 2 cups flour 2 teaspoons baking powder Vi teaspoon salt Beat egg until very light and blend with milk, syrup and melted butter. Sift dry ingredients and add to first mixture. Blend until the batter is smooth. Pour into greased muffin pans and bake in a moderately hot oven (400 degrees) for about 20 min utes. Send for Your Copy of ‘Better Baking.’ Every good cook needs a copy of Eleanor Howe’s book, “Better Bak* ing"! This decidedly practical book offers you a wealth of reliable, test ed recipes—recipes for cookies and cakes, for bread and pastry; reci pes for every day and recipes for special occasions, too. Send 10 cents in coin, now, to get your copy of “Better Baking.” Ad dress your letter to “Better Bak ing,” care Eleanor Howe, 919 North Michigan Avenue, Chicago, Illinois. (Rcteaied by Western Newspaper UaieaJ Rick-Rack Combined With Cross Stitch D ICK-RACK is the popular note in various decorations, and by carrying out this effect and com bining with cross stitch, you get some very clever results. A bit of gayety is obtained by doing the lazy daisy flowers in bright and varied colors. Number Z8548, 15 cents, brings you eight designs of suitable size that will give you a tea towel for every day of the week, and an extra motif for a pan holder. Send order to: AUNT MARTHA Box 166-W Kansas City, Mo. Enclose 15 cents for each pattern desired. Pattern No. Address .... WOMEN1 Help ward off functional periodic pains by taking Dr. Pierce’s Favorite Prescription over a period of time. Helps build physical resistance by improving nutritional assimulation. —Adv. Loss of Liberty When liberty is gone, life grows insipid and has lost its relish.— Addison. NIGHT -COLDS Need More Than “Salve” To Quickly Relieve DISTRESS I Before you go to bed rub your throat, chest and back with warming, soothing Musterole. You get such QUICK relia because Musterole is MORE than “just a salve.” It’s a marvelous stimulating •‘counter-irritant" which helps break up local congestion and pain due to colds. Its soothing vapors ease breathing. Used by millions for over 80 years! 3 strengths: Regular, Children’s (mild) and Extra Strong, 401. Hospital Size, $3.00. Rarest of Arts The art of life is the most dis tinguished and rarest of all the arts. Pull the Trigger on Constipation, and Pepsin-izeAcidStomachToo When constipation brings on add 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 com fort, while the Laxative Senna moves your bowels. Tests prove the power of Pepsin to dissolve those lumps ot undigested protein food which may linger in your stomach, to cause belching, gastric acidity and nausea. This is how pepsin- izing your stomach hzlps 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 bow much better you feel by taking 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 year druggist today! One’s Armor A clear conscience is a coat of mail.—Old Proverb. Serious Joy True joy is a serious matter.— Seneca. JoRelieve Misery ieve . cPhi6 LIQUID. TABLETS. SALVE. NOSE MOPS mODERMZE Whether you're planning a party or remodeling a room you should follow tb* advertisements... to learn what's new... and cheaper... and better. And the place to find out about new things if right here in this newspaper. Ita columns are filled with important messages which you should read regularly.