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THE SUN, NEWBERRY, S. C.. FRIDAY, JUNE 18, 1943 I S THE spectator section of sport going softer or tougher? Strange ly enough there are only two real tests on the spectator side—golf and racing. In all other sports, the spectator locates a comfortable seat and lets the hired men do all the work. In golf, the spec tator has always known a harder job than the player. For the spectator in golf has to race, run, jump ditches and climb fences for six or seven miles to see a few shots played. The spectator at a major golf tour nament could always use an alpen stock or a vaulting pole. Lately in racing, the mutuel-mind- ed multitude has had to walk from one to two miles in order to buck 12 per cent, which proves that he is the hardier of the breed. As Col. Edward Bradley said to me a year or two ago—“I did all right at 4 and 5 per cent on my side. Imagine what I’d have done with 10 or 12 per cent.” I have no such imagination. But the modern racing crowd is still a Sock of physical pikers com pared to the old guard. If you don’t believe this, ask John Partridge, one of the best of our racing trainers, owners and pnilosophers. John Partridge was around when the going was really packed with snarls. Looking Back “I have to smile just a little,” Partridge told me. “when I hear complaints from racing fans who have to walk a mile or two to see a race. I’d like to take these people back just a few years—maybe 30 or more. “I was training horses at Butte, Mont., and the closest track was at Anaconda, 18 miles away. There was no means of transportation be tween Butte and Anaconda. So I’d get up around daybreak and walk my horses 18 miles to the track. “We’d run, win a race or two here and there and then walk back home, arriving around midnight.” “So you and your horses would walk 36 miles a day to run a race?” I asked. “No," Partrid .e said, “Only the horses had to run. I had a chance to sit down and rest a little.” “What about the spectators?” I asked. “Oh, they walked 18 miles to the track and then the same distance back home after the race. And it wasn’t such easy walking, either.” The Older Days Plain or Glamour Boy Ben Jones who trr.ins Whirlaway, Ocean Wave, Nellie L. and other members of the Calumet stable, outlined almost the same experience in his old Missouri and Oklahoma days. “We used to ride or drive our rac ing horses 10 or 15 miles to the track,” Ben said. “I’ll admit I never walked any 18 miles to a track and then another 13 miles back home, but this John Par tridge is a rugged hombrc. He and his horse would walk 40 miles if John thought he had a chance to win. “But a long time ago, I’d have my racing horses in front of a wagon heading 15 or IS miles away, just to carry the saddles and other need ed supplies. Maybe the jockeys. Maybe me. “It was just something in the blood. There were no handicaps that could have stopped us. We’d have ridden a burro over the Rockies, if we thought there was a chance to win a $100 purse and a $40 bet. “All this helps to explain,” Ben Jones went on, “the crowds that are coming to different racetracks every day against the expected and necessary handicaps. It goes a long way back, and the rougher going belongs to the Middle and the Far West, to the cowboy sections, where they like horses, where they like to ride and gamble. It all goes back to frontier stuff. These modern rac ing conditions are on the soft side. Walking seven furlongs? In golf that’s only three holes. We’ll soon have the spectators in better shape than the horses. They would be in still better shape if they had to walk 10 or 15 miles.” ' “What about 36 miles, there and hack?” John Partridge asked. Plain Ben Jones turned a trifle pale and shook his head. “I was never quite that tough,” he said. Green Pastures Beau Jack has retired temporarily to the green and cattle-studded pas tures of the Augusta National, but the fight game is still packed with pastures just as green and the sea son has much promise. Beau Jack was a big crowd pull er, but Mike Jacobs, Herman Tay lor and other promoters still have Bob Montgomery, Henry Armstrong, Sammy Angott, Johnny Greco and others, who can keep the summer campaign busy enough for all con cerned. Grantland Bice One Whole Chicken Can Be Made Into Two Meals You’re the clever homemaker who saves on chicken by using only half a chicken for roasting. You can have the stuffing, too, by mounding it under the chicken when you roast it in the pan to get all the wonderful flavor of the meat in it. Most families are so reduced that few homemakers find it necessary to stew or roast a whole chicken for their meals. In stead, it’s much smarter to use one half of the chicken for stew ing, the other half for roasting, or perhaps in making numerous and delicious dishes using cut up chicken. Chicken is a good source of pro tein and we can use it in place of meat dishes regularly. In addition it’s a delicious food that combines well with many other types of food, and goes with most vegetables and fruits in the menu. Consider, for example, many of the chicken salads which can be made up with fruits or vegetables, and for sandwich fillings. Then, too, you can serve chicken either warm or cold with many vegetables and fruits, as a good start on getting what you need of the seven basic food groups necessary to health. You probably have your own way of stewing and roasting chicken, but instead of using one whole chicken for either of these methods, split it, use one half for stewing, the other for roasting. Cut the fowl in half, lengthwise, and cook, one half with several carrots, celery, parsley, onion, and seasonings in enough water to cov er until tender.. Make dumplings, if you like, to go with the stew. •For roast chicken, cook stewing hen split in half lengthwise until ten der. Mound 4 to 6 cups of well- seasoned dressing in bottom of shal low pan, well greased where dress ing is placed. Arrange dressing to keep outline of chicken. Press cooked half of chicken cut side down over dressing. Brush chicken with melted fat. Bake uncovered in a hot oven (400 degrees) until chicken is nicely browned, about % hour. A few leftover pieces of chicken either from the roast or from stew ing can go into a salad. You’ll like this combination with fruit: Chicken and Fruit Salad Bowl. (Serves 4 to 6) 1 cup diced chicken 34 teaspoon salt 134 cups seedless grapes 2 oranges, peeled and sectioned 34 cup blanched almonds French dressing Add salt to chicken. Cover salad bowl with shredded lettuce. Arrange grapes over half of top, oranges over other half. Pass french dress ing. Still another way of stretching your meat, or chicken, if there is absolutely enough to go around is to serve it with po tato salad. You may like it hot or you may like it cold. Here’s one that’s hot: Lynn Says: The Score Card: Ceiling prices have been announced on many rationed foods, and it’s a good idea to consult the lists when you go shopping. It will help you in buying and budgeting. Most of the times we’re con cerned with buying foods in sea son, but it’s more important to buy in season now when you’re preparing to put up foods for the fall and winter. In case you don’t have your own garden, you might be of help in picking vegetables and fruits to some farmer who does not have enough help. If you are canning, this is a splendid way of getting fresh produce. Those of you city dwellers who can neither have your own Vic tory garden or help pick prod uce should get to the market early to get as fresh produce as possible. Lynn Chambers’ Point-Saving Menus •Roast Half of Chicken Bread Stuffing Fresh Asparagus Parsleyed Potatoes Lettuce-Watercress Salad Strawberry Shortcake Iced Drink •Recipe Given Hot Potato Salad. (Serves 6) 6 potatoes, diced 3 slices bacon 1 teaspoon salt 34 teaspoon pepper 3 tablespoons chopped parsley 3 tablespoons chopped onion 6 tablespoons bacon fat 3 tablespoons vinegar Cook potatoes in jackets until ten der. Peel and dice. Cook bacon over low flame until crisp. Re move from pan and break into small pieces and add to hot potato cubes. Add seasoning, parsley and onion. Combine fat and vinegar. Four over potato mixture and serve hot. There are still a number of un rationed foods which may fill in nice gaps in menu-making. For ex ample, cottage cheese is an excel lent source of both calcium and pro tein, and you’ll enjoy using it in this salad with summer greens: Cottage Cheese. Salad. (Serves 4 to 5) 2 cups cottage cheese 34 cup sour cream 34 cup chopped chives 34 cucumber diced 1 tablespoon chopped watercress 134 teaspoons salt 34 teaspoon pepper 2 hard-cooked eggs, chopped Mix cottage cheese and sour cream lightly with a fork. Add vege tables and diced eggs, and season with salt and pepper. Serve in mounds, garnished with watercress or lettuce and tomato wedges. Here’s the way to stew chicken and bring out all its delicious flavor. Simmer gently until tender in sea soned water with onion, carrot, pars ley and salt. Cottage Cheese Salad Mold. (Serves 8 to 10) 3 cups cottage cheese 1 cup crushed pineapple, drained 5 tablespoons mayonnaise 1 teaspoon salt 34 teaspoon mustard Dash of cayenne 2 tablespoons lemon juice 134 tablespoons unflavored gelatin 1 cup pineapple juice Mix cheese, pineapple and mayon naise. Mix salt, mustard, cayenne and lemon juice; add to cheese and mix lightly. Sof ten gelatin in pineapple juice and dissolve over hot water. Stir carefully into the cheese mixture. Turn into mold and chill until firm. A cool, delectable dessert that does not consume points and takes it easy on the sugar is this: Frozen Apricot Shortcake. (Serves 6) 1 cup dried apricots 234 cups water 34 cup sugar 34 teaspoon salt 1 teaspoon unflavored gelatin 1 tablespoon eold water 1 teaspoon vanilla 1 egg, beaten 1 cup heavy cream, whipped Sponge cake Cook apricots until tender, about 25 minutes. Add 34 of sugar and salt. Heat to boiling, remove from heat and beat to a mush. Soften gelatin in water and add to apricots. Cool. Add remaining 34 cup sugar and vanilla to beaten egg and beat until thick. Fold in whipped cream. Arrange layer of sponge cake cut about 34 inch thick on bottom of re frigerator tray. Spread with apricots and cover with whipped mixture. Freeze. Cut in squares and serve cream side up. Are you having difficulties planning meals with points? Stretching your meats? Lynn Chambers can give you help if you write her, enclosing a stamped, self-ad- dressed envelope for your reply, in care of her at Western Newspaper Union, 210 South Desplaines Street, Chicago, Illinois. Released by Western Newspaper Union. IMPROVED UNIFORM INTERNATIONAL S UNDAY I chool Lesson By HAROLD L. LUNDQUIST. D. D. Of The Moody Bible Institute of Chicago. {Released by Western Newspaper Union.) Lesson for June 20 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. JOHN DESCRIBES TRUE CHRISTIANS LESSON TEXT—I John S:1S-1»: 4:15.17. GOLDEN TEXT—But If we walk In the light, u he Is In the light, we have fellow ship one with another, and the blood of Jesus Christ his Son cleanseth us from all . sin.— I Jobs 1:7. Religion and life go together. To hold the tenets of Christian truth in one’s head and not to have them move the heart is to deny the very faith one professes. Yet this is the danger which faces the believer—a temptation before which many have fallen. The result is that much of “what passes for Christianity in these days is very thin stuff, very remote from the original” (Shoe maker). John was not content with such a weak imitation, and in his writings he set up the true standard of a forgiven and transformed life, liv ing itself out in love and sacrificial service. If we have forgotten what God meant us to be in Christ, or are members of a church which has strayed from the true and living way, this lesson affords an opportu nity fog penitence and works meet thereunto. The true Christian life must have I. Sin Forgiven and Life Trans formed (I John 2:1-6). Not only at the beginning of the Christian life is sin dealt with and put away, but day by day—yes, mo ment by moment—we have the cleansing power of the blood cf our Divine Advocate. This is of the utmost importance, for God can only use clean chan nels for the outgoing of His power and grace to the world. We know our own weakness and the defiling presence of the world.' But unlike the unregenerate man, we do not submit and go down; we turn t. Christ for forgiveness and cleans ing. The transformation of life which thus comes to the believer is shown in obedience to the commandments of God. In the early church there were those who said that if they only believed in Christ as Saviour it made no difference how they lived—and they have their followers in our day. Be sure of this, the essential thing in Christian profession is not how you talk about Christ, but how you walk in obedience to His command ments. Real Christianity will cause us to be II. Hated by the World and Loved by the Brethren (I John 3:13-18). The world, that is, unregenerate mankind, hates a genuine Christian no matter how kind and loving he may be. Why? “Because the Chris tian believer gives the non-believer an uncomfortable sense of inferiori ty. The presence of high Christian ideals in marked contrast to his own selfish policies arouses his anger and resentment” (Douglass). The presence of a clean, godly life in a community makes every sinner look that much blacker, and the world, the flesh, and the devil will do everything possible to break down and destroy such a testimony. We, as Christians, should not be surprised that the world hates us. In fact, we should be troubled if it does not hate us, for if our Chris tianity really means anything, it is distasteful to a God-hating world. Beware if sinners find nothing in your life which distresses them and convicts them of sin. In the midst of enmity the Chris tian is not afraid, for he is III. Indwelt by God and Unafraid In the World (I John 4:15-17). A sincere confession of Christ as Saviour brings a man into that close relationship to God which is ex pressed in the words, “God abideth in him, and he in God” (v. 15). The full depth of meaning of these words is obviously beyond our lim ited understanding, but we accept the fact by faith and rejoice in it. We recognize that it means that we are brought by our faith in Christ, into the very center of God’s love. Christ, the well-beloved Son, who stands in that blessed place, draws us into the circle and there we stand in Him. God’s love showed itself in the giv ing of His Son as the Redeemer of the world. It was and is unselfish and sacrificial devotion to the eter nal welfare of those who merited only judgment. We do not love un til we reflect that quality in our lives. Such love casts out fear. Fellow ship is impossible in an atmosphere of fear, but love rules it out. In Christ we realize that God first loved us, and then our hearts go out in warm devotion to him. Not only does the Christian no longer fear the day of judgment, but he is unafraid in the present evil world. This is not because of his own strength or ability, but be cause through faith in Christ he is “in God,” ar_d “as He is, so are we in this world” (v. 17). No more perfect or blessed ground of assur ance could possibly be provided. Let us recognize our position in Him, and be strong and unafraid. DIGHT from your scrap-bag steps this footwear 1 Both san dals and scuffs are entirely of rags, soles and all, and make gay, inexpensive play shoes or bedroom slippers. Use up scraps in varied colors. • • • Pattern 7504 contain* instructions (or making slippers in small, medium and large sizes; Illustration of stitches; list of materials needed. Due to an unusually large demand and current war conditions, slightly more time Is required in filling orders for s few of the most popular pattern numbers. Send your order to: Sewing Circle Needlecraft Dept. a Eighth Aye. New York 'Enclose 15 cents (plus one cent to cover cost of mailing) for Pattern No .Name Address main lmsest srui u m A Warning You know how to conquer, Han nibal, but you know not how to utilize victory.—Barca, a Cartha ginian, to Hannibal. i , . I . OUSEHOLD Keep everything in its proper place to reduce night accidents. o o o Rough lime and sand walls can be smoothed for papering by coat ing with plastic paint containing gypsum. • o o Don’t have anything else in the oven when you plan to bake a cake, and place cake as near the center of oven as possible. • * • A layer of tomato ketchup poured over the top of beans while baking will cook through the beans and add much to their flavor. • • • A little poultry seasoning helps the flavor of pork, veal or lamb gravy—try it the next time. • • • Corn meal used in puddings, or mush, should be thoroughly mixed in a little cold water before hot water is added. It then will not be lumpy. • • • If you want to serve a meatless meal and conserve on oven heat bake these together: macaroni and cheese, squash, corn bread and ap ple pudding. All the extras you’ll need will be fruit and a beverage. • • • To make celery curls cut small stocks or short pieces of celery lengthwise into thin shreds, cut ting to within a half-inch of the leaves on end of piece. Place in ice water to curl. * • • Always pull wrenches toward you. Always cut away with a knife from you. Preserve Our Liberty Buy U. S. War Bonds SNAPPY FACTS ABOUT RUBBER "Squeal Gees" (squeegees), rubber devices used to scour the decks of vessels, are re ferred to in a book written ia 1853 on rubbar and its uses. Legislation has been proposed In Nebraska which would offer a reward of $10,000 for the first company or Individual to build a plant In Nebraska and produce 20,000 tons or more of synthetic rubber In any twelve-month period. Why farmers need i ger car tire si Nine out of every 100 farm passenger automobiles are used for "heuling fa market," ac cording to Tha National Grango. Ik mi ci peace REGoodrich] HRST IN RUBBER nM / By serving Kellogg^* Com Flakes frequently ■- L nth CP you can effect important saving* in elec tricity, gas and other cooking fuels. foodS/ tOO ! i&t&rjrfb CORN FLAKES 7<4e (Igyiesf __ — —