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THE SUN, NEWBERRY. S. C, APRIL 16, 1943 A Yank’s Life In India By William Chaplin (WHU Ftttun—Thrtutk special arraanacrt with Womaa'a Home Companion.) In the heart of New Delhi, capital of India, you will find the headquar ters of the Tenth Air force of the American army. It is really a city of its own. Before this war, there have been eight Delhis, six of which crumbled away with declining civilizations. Beginning of the war found still in existence the seventh Delhi, a typ ical teeming eastern city of rickshas, sleeping coolies and wandering cows; and the eighth Delhi, a gov ernmental suburb of broad streets and fine buildings known as New Delhi. Now that the Yanks have come to India, there has come into being a community which may well be called the ninth Delhi. When my plane arrived in India I drove to the Imperial hotel, then the American headquarters, along streets my taxi shared with camel caravans, bullock carts, motor buses, bicycles and pony carts. On broad tree-lined Queensway we ran between empty lots where ground was broken for construction projects. Already masons were at work on fresh foundations and loose- limbed hill-women with rings in their noses and heavy silver anklets clanking above their bare feet were carrying bricks on their heads. I stayed in India six months and long before I left the ninth Delhi was completed and occupied, with the American flag flying before the headquarters building and thou- sands of American soldiers comfort ably installed in their new quarters. Bomb Japs in Burma. As I write, British troops are still pouring across the Burma border and members of the American Tenth Air force are bombing Japanese in stallations in Burma. America didn’t get into the war in time to give mass aid to preventing the loss of Burma, but by wise planning they got there in time to take part in its reoccupation. Theirs is des tined to be a vital part in turning the tide of war in the East. The ninth Delhi, spread along both sides of Queensway for half a mile, comprises two-story barracks, of ficers’ quarters, office buildings, hospital and post exchange. Last but far from least are the mess halls, where Yank soldiers eat as do few armies on either side of this war. Whik the barrack room bearers are making the beds and comparing admiring notes on their new mas ters, the boys themselves are eating a breakfast that might just as well have been prepared in East Orange, N. J., or Terre Haute, Ind. Fruit, eggs, much of the meat and all the fresh vegetables are purchased lo cally, but there’s a good sprinkling of canned and packaged goods brought through half a dozen sub marine zones so the boys can have the kind of meals that mother used to make. Yanks Eat American Style. The American soldiers in India are eating American style in the army mess halls, but healthy curi osity has led them to make a thor ough investigation of Indian food as well. The little restaurants are always crowded with them, nibbling strange curries, savoring hot spices, perhaps even trying a chew at the red betel nut the Indians think good for their digestion. And a particular favorite is a rich pastry covered with real silver leaf. The Indians think silver is good for their insides. The Americans don’t take much faith in that, bat they do get a kick •nt of eating real silver. Some of them are writing home warn ing the folks to lock np the fam ily silver after the war; they say they might forget where they were and chew op Aunt Loa’s beat creamer or swallow those souvenir spoons from the World’s fair. These men of the Indian AEF are mechanics, clerks, cooks, techni cians of a hundred different kinds, and they put in a full day at their appointed tasks unstayed by sun or dust storm or monsoon. But they have their fun while they can get it. A tonga is a two-wheeled cart drawn by an undersized, mangy but spirited Indian pony. There is one broad seat, separated into two by a back rest running from side to side. Thus two passengers can ride facing forward and two facing backward. The man who invented tongas didn’t know much about the laws of balance. If two passengers take a tonga and sit in the back seat, the shafts go up in the air so high the pony has to walk on tiptoe. To counteract this the driver crawls out on the right shaft and operates as a sort of off-side jockey. Homemakers May Learn Ration Wisdom Through Study. This easily prepared gelatin des sert uses all unrationed food. It’s pretty but easy to make, and will top off either a light or heavy meal. These are times when changes are the fashion—and that particu- lar'y applies to changes in foods and cooking meth ods. Mrs. Ameri ca can no longer dash to the gro cer’s and get enough canned or processed foods to put together a quick meal. Nor can she get together a meal, even one that would take time, with those rationed foods. Points must be budgeted far more carefully than dollars and cents in the past! That is the realization ev ery homemaker has been feeling since Ration Book II went into ef fect. Out of that has arisen one maxim: never to buy a canned or processed food if a fresh one is available. Confusion, indecision, and slow ness in buying were the adjectives grocers used when buying with War Ration Book II began. But this is gradually wearing away as Mrs. America learns new shopping meth ods. Since point values change month ly, it’s a good idea to keep a list of point values on hand when making the menu. Plan menus for a week at a time—marketing lists and budg et lists all on hand when you’re do ing this important bit of work. Don’t go to the store and wander aim lessly, selecting whatever appeals to the eye. Even if you have four or five ration books from which to spend, it’s certain you won’t get enough out of them by the hit or miss method. Keep on the lookout for point val ues which may change—they vary from month to month and sometimes change during the month as the pub lic’s buying habits are watched. Haphazard shopping, meal-plan ning, and carelessness about the health of the fam ily are out of date. The home maker must be alert and vigilant now as never be fore to make of her family the strongest and healthiest possi ble unit—for a healthy America is a strong America. Lamb is fairly easily obtainable meat and second to pork, richest source of thiamin—our morale vita min. Very little, if any, lamb is being sent to the armed forces and Allies, and that means it is for ci vilian use. Baked Lamb Loaf. (Serves 8 to 10) 1V& pounds ground lamb 114 cups bread crumbs 1 cup milk 2 tablespoons minced green pepper 2 tablespoons chopped parsley 3 tablespoons grated onion Lynn Says: Fresh Vegetables: To those of you accustomed to using canned vegetables and learning how many they serve, these hints are given on how many fresh vege tables will serve: Asparagus: One pound yields two cups, cut, serve three to four. Beans, green or yellow: yields three to three and one-half cups, serves four or five. Beets: One pound yields three to four servings. Use young beet greens as vegetable, too! Broccoli: One pound serves four to five. Cabbage: One pound, shredded, yields three and one half cups. One pound cooked serves three. Parsnips: Four medium sized roots make a pound, serves four to five. Peas: One pound gives two servings. Spinach: One pound serves three to four. Turnips: One pound yields three to four servings. Lynn Chambers’ Point-Saving Menus •Deviled Egg, Macaroni anjl Pea Salad Hot Biscuits with Jam Marmalade Bavarian Milk •Recipe Given 1 cup cooked peas 2 teaspoons salt 14 teaspoon pepper Soak crumbs and mix well with meat and other ingredients. Pack into a loaf pan. Bake in a 300 de gree oven for 114 hours. This may also be baked in a ring mold and served with parsleyed potatoes. Fish will come into more popu larity to help extend our main dishes when ration points will not cover that major item: Fish Loaf. (Serves 6) 2 cups cooked, flaked fish (leftover may be used) 2 tablespoons chopped green pepper 1 tablespoon minced onion 2 tablespoons butter or margarine 1 cup fine, soft bread crumbs 14 teaspoon salt 14 teaspoon pepper 2 eggs, separated 14 cup milk 2 teaspoons lemon Juice Shred the fish. Saute green pep per and onion in butter, add to fish with bread crumbs and seasonings. Beat egg yelks, add milk and then add to fish mixture. Stir in lemon juice. Fold in stiffly beaten egg whites. Poured into a greased loaf pan, set in a pan of hot water. Bake for 1 hour in a 350 degree oven. Serve with white sauce to which hard-cooked eggs have been added. As the days be come wanner we will gradually be gin adding salads for our main dishes, to help save on pointage. Here is a splen did suggestion, using all unrationed foods: *Deviled Egg, Macaroni and Pea Salad. (Serves 8) 18 to 12 deviled eggs 1 package (12 to 16-ounce) macaroni 214 cups cooked, fresh peas French dressing Radish loses Salad greens—optional Deviled eggs 10 to 12 hard-cooked eggs 2 tablespoons salad dressing 2 tablespoons lemon juice or vinegar 114 teaspoons mustard 114 teaspoons Worcestershire sauco 14 teaspoon salt 14 teaspoon celery salt 14 teaspoon pepper Cut a half-inch slice from round ed end of egg. Cut a saw tooth edge around white, if desired. Remove yolk carefully. Press yolks and bits of leftover whites through sieve, add remaining ingredients and beat until light and fluffy. Refill shells, using pastry tube for decorating top, if desired. Boil macaroni in salted water ac cording to directions on package. Drain, rinse, then drain thoroughly. Marinate with a little french dress ing, then chill. Cook peas, drain, and save stock for soup. Marinate peas in french dressing. To make salad, heap macaroni in center of dish. Alternate deviled eggs and radish roses around edge, pressing them into macaroni. Fill with a border of peas between eggs and macaroni. A main dish salad that’s a meal in itself includes macaroni, deviled eggs, and a ring of freshly cooked peas. This supplies a good quantity of protein to build and repair body tissues and gives food with that stick-to-the-ribs quality. Marmalade Bavarian. (Serves 6) 1 package orange-flavored gelatin cups hot water 14 teaspoon salt 14 cup heavy cream 14 cup orange marmalade Dissolve gelatin in hot water. Add salt. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in marmalade. Lynn Chambers welcomes you to submit your household queries to her problem clinic. Send your letters to her at Western Newspaper Union, 210 South Desplaines Street, Chicago, Illinois. Don’t forget to enclose a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union. + FIRST-AID + r to the AILING HOUSE ty ROGER •. WHITMAN ^ Refer B. Whitman—WNU Features. Tea ssay aet he able fte replace were ee brekea heasehelf equipment. This Is war. Geeerameat prlerlUee eeme Bret. Be take ears ef wkat yea hare ... as weU as yea peeslbly eaa. This eelama by the hemeewn- er’e mead tells yea hew. SEP AIRING STUCCO HOMES /~\NE of my correspondents re- ports the buckling of stucco on his 20-year-old house, and the de terioration of its surface. Another is planning the purchase of a house on which the stucco has cracked, and in some places fallen. Both of them ask for suggestions on repair; Twenty years or so ago, wide use was made of a stucco in which the principal ingredient was a cement like material called magnesite. As time has gone on, it has been found that this deteriorated, with a corro sive effect on metal lath. For this reason magnesite is no longer used for stucco, and when it has begun to go bad, the only repair that is practical and permanent is to strip it off and to replace it with Portland cement stucco. No surface applica tion can check the corrosion that is going on underneath. Replacement usually includes the providing of new metal lath. With the old stuc co taken off, it is sometimes possi ble to replace it with wood siding over heavy roofing felt. One of my correspondents is considering this, but my choice would be new stucco on new metal lath over heavy build ing felt. This, in my opinion, would make the house more air-tight, and there would be greater appeal when the time comes to sell. Good-By Oil Heat In face of the drastic fuel oil shortage in the East, and rationing of the supplies which are available, home owners are urged, where pos sible, to convert oil burning furnaces to coal. Picture shows final step in the converting process — replace ment of the coal grates in the fur nace. Water Spots on Ceilings Question: Four years ago we had a new asphalt roof put over a shin gled roof. We now discover that after a rainfall water spots of vari ous sizes appear on the ceilings in every room. Could you suggest a remedy? Also, would it ruin the ceiling? Answer: Condensation may be your problem. Thorough ventilation may be the solution; particularly in the attic. If there are no windows in the attic, by all means have them installed. If the ceilings are paint ed with an oil paint the plaster will not be affected by the dampness on the surface. I am, of course, tak ing for granted that there is no leakage through the outside walls, around window frames or an out side chimney. Basement Floor Question: Our house now is 13 months old. We painted the base ment floor a green color. After the second coat wqs on it began to turn yellow in large spots. We washed some of the paint off by scrubbing. Can you tell us how we can get a good finish on this floor? Answer: For best results, take off all the paint with a hot solution of three pounds of washing soda to each gallon of water. After remov ing the paint, rinse well with clear water and allow to dry. You then can finish the floor with a good qual ity synthetic resin floor paint. Since there always is the possibility of dampness in a cement cellar floor, only this type of paint should be used. Roofing Paper Question: I should like to put roof ing paper on the gable roof of my garage. Should I take off the old paper first, or could I put the new paper directly over the old? Is as phalt cement used to fasten the pa per? Answer: Yes, remove the old roof ing paper. Asphalt roofing cement should used if the roofing paper is of asphalt; tar should be used if tar paper is to be put on. Storing a Divan Question: What do you suggest as an inexpensive and moisture-refist- ant material that 1 could use to wrap up a divan bed stored in a damp basement? Answer: I would not advise stor ing the divan in a damp basement. To prevent damage from moisture, the bed would have to be covered with a waterproof and, practically, airtight covering. This would be ex pensive, and the rubberized fabric (or such a covering is very difficult to obtain now. Have you no other storage space? Has Kick Pleat And Action Back 1744-B It Fits Beautifully A REAL indispensable — beauti- fully fitting shirtwaist with kick pleat and action back. * * • Barbara Bell Pattern No. 1744-B, de signed for sizes 12. 14. 16, 18. 20; 40 and 42. Corresponding bust measurements 30, 32. 34. 36. 38, 40 and 42. Size 14 (32 V re quires. with short sleeves, 3ft yardi 30- inch material. Due to an unusually large demand and current war conditions, slightly more time is required in filling orders for a few of the most popular pattern numbers. Send your order to: SEWING CIRCLE PATTERN DEPT. 530 Soutli Wells St. Chicago. Room 1958 Enclose 20 cents in coins for each pattern desired. Pattern No Size. ..••••• Name Address UOUSEHOLD IINTSI When tablecloths wear thin in the center, cut up the outside into 12 or 16-inch squares and hem stitch and use as napkins. see Wilted vegetables may be made crisp if covered with cold water and allowed to. stand several hours in the refrigerator. • • • When two glasses become wedged together, place cold water in the upper one and set lower one in warm water. They will then separate with little effort. see To prevent the lower crust of fruit pies becoming soggy, brush over with the white of egg before putting in fruit filling. ~ e e e Do not fill a bird too full when stuffing a chicken or turkey. Fill ing about three-quarters full is better. The dressing in cooking, will have a chance to expand. • e e Sprinkle a cake with cornstarch before icing to prevent icing run ning off. e • • When hanging pictures remem ber that the center of the picture should be on the level with eyes. If you are unusually tall, this rule does not hold good. e e • To restore jam or jelly after it has become hard and sugary, place in a warm oven and leave there until the sugar softens. This will make the jam or jelly as good as before. NO ASPIRIN can do more for you, so why pay more? World’slargestsellerat lOf. 36tablets20£ 100 for only 35^. Get St. Joseph Aspirin. Double Purpose Laxative Gives More Satisfaction problem toning up your intestinal system. For this Double-Purpose, use J>. Hitchcock’s All-Vegetable Laxative Powder—an Intestinal Tonic Ir tlve. It not only acta gently thoroughly, but tones lazy b muscles—giving mere- satisfaction. Dr. Hitchcock’s Laxative Powder helps relieve Dissy Spells. Sour Stomach, Gas, Headache, and that dull sluggish feeling commonly re ferred to as Biliousness, when caused by Constipation. Use only as di rected. 15 doses for only 10c. Large family size 25c. Adv. 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Automotive conservation authnrfflea in New Hampshire boast of the re duction oi that state's tire needs by 87 per cent as an example of what can be done in saving rubber now htumczp&uz PIRST in rubber * MakeMilk GO FARTHER v ww Alone, or with ^ fruit, crisp deli cious Kellogg's Com Hakes supplement the nutritive ele ments of milk...help you stretch your milk supply .You need less than a glassful per serving. MUou's Com Flakn in te- storad to WHOLE CRAM NO- TKTIVE VALUES of Thiimie (VitamloBi), Niacin uidUoq- Save time, work, fuel, other foods, too! CORN FLAKES ^masmsmm — q. wvhb, • •• *>•• »• — iMTsti#.— tt •HUM mu