The sun. [volume] (Newberry, S.C.) 1937-1972, June 18, 1943, Image 3
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 __
— —