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s THE NEWBERRY SUN, NEWBERPY. S. C. PEAKING &Y ffdtr 77l c 6f/uiynJl ' Released by Western Newspaper Union. A LTHOUGH professional football has found its place in the sports sun, most interested observers aren’t willing to go along with the global thinking evidenced by many of the game’s spokesmen—self-ap pointed and otherwise. The most important official to air his worldly views is Elmer F. Lay- den, commissioner of the National FootbaO league. In a recent inter view the former fullback of Notre Dame's “Four Horsemen” visions professional football on an interna tional scale. And, for our money, he makes another mistake In forecasting the expansion of the present NFL and the development of minor leagues similar to those in baseball. Just why is expansion necessary to the league T The National Foot ball league now includes 11 teams. A majority of franchise holders are opposed to bringing in more cities. The present circuit originated in 1921 and its membership has fluctu- ELMER LATDEN ated considerably. Twenty-two teams were included in the 1928 league; only eight teams competed last fall. And—important to remem ber—all of the clubs in the league made money last year, for the first time in history. Among the Missing Among the many cities once ia professional football ranks were Oorang, Ind.; Pottsville, Pa.; Rock Island, 111.; Portsmouth, Ohio, and Marion, Ind. They aren’t there now. Evidently the game didn’t prove profitable in those towns. Only six teams remain of those 22 members of the 1926 league—the Cnicago Bears and Cardinals, Green Bay, New York, Detroit and Brooklyn. Expansion didn’t seem to pay in the long haul. The game benefited from contraction—it didn’t meet with sufficient approval until the field of competition was reduced. Owners of play-for-pay teams have been fortunate in at least one re spect. They haven’t had to lay oat any great amount of cash to ac quire playing talent. Colleges and universities throughout the country turned out the stars for them. But it has become more and more ob vious that the demand has been ex ceeding the supply. More than one team has gone through seasons with huge gaps in the backfield or line, only because the ready-made talent wasn’t available. The situation isn’t much better re garding minor leagues in profes sional football. Until recent years the salaries paid in the National league weren’t high enough to at tract college players. And even now the average professional football man gets less than one-third the anoney paid the average profession al baseball player. Granted, the season is shorter. Question of Salary It would be difficult for the minor leagues to offer more than $50 or $75 per game, maybe $100 in the bigger clubs. That kind of money isn’t very attractive to the athlete who must have more than average ability and who must be willing to work hard for it. The usual argument is that minor league baseball doesn’t pay high sal aries. That is quite true, but in this case the young players are willing to play for small wages because there's room at the top—and those top berths pay big money. It is also our opinion that "inter national” football is no more than a pipe dream. Football is funda mentally American. Even in Can ada they won’t play our brand of the grid game. Soccer is the chief Eu ropean sport and the residents of those countries are quite cool in re gard to the American type of foot ball. Foreign Variety It is interesting to note that soccer draws colossal crowds in England, but the average pay of the profes sional player is less than $50 a week. We hear quite a bit about football in Australia. It is true that Ameri can soldiers have succeeded in in troducing the forward pass to soc cer in a new game caUed “Austus.” But it’s a far cry from football. The word “globaloney” is over- worked, but it does describe some cf the current thinking in the field at sports. Salads Make Menus Sparkle! (See Recipes Below) Salad Ensembles The warmer the weather, the more popular the salad becomes as a luncheon main stay. Salads can be made from fruit or fish, fowl or vegetables—or from combina tions of any of these classes as long as the foods go together. If you want to give your salads a more than average nutritional boost plus distinction serve them with a cream cheese dressing. Then, if company drops in, you will not have to make apologies for what you’re serving. For vegetables, use chive cream cheese blended with mayon naise—a 6-ounce wedge with 4 table spoons of mayonnaise is a good pro portion. Fruit salads are good with the pimiento cream cheese dressing blended with mayonnaise. Fish sal ads are best with the. relish cream cheese. Use 6 ounces blended with 4 tablespoons of mayonnaise. N Save U»td Foul Salads can be light or hearty, depending on their ingredients. Savory Salad. (Serves 6 to 8) IVi cups macaroni V4 eup leftover ham or sausago V4 eup chopped sweet pickle K eup finely diced celery. 1 tablespoon chopped green pepper 2 cups chopped apple 5 tablespoons minced pimiento 2 tablespoons chopped parsley 2 tablespoons grated onion 44 cup thinly sUced carrots 1 cup salted peanuts H eup mayonnaise Cook macaroni in boiling salted water until tender. Drain. Cool. Combine with remaining ingredi ents. Add mayonnaise and mix well. Chill. Serve in lettuce cups gar nished with radish slices. Save Vied Fats! As fresh as spring and just as en chanting is this lighter salad: 'Garden Salad. (Serves 6) 1 head lettuce or Chinese cabbage 1 onion, grated 1 bunch chicory 1 bunch radishes 3 tomatoes, sliced 3 carrots, grated 1 cucumber, chopped 2 hard-cooked eggs Combine ingredients. When ready to serve, toss with French dressing. Jellied Chicken Salad. (Serves 6) 3 cups cooked, diced chicken 1V4 cups chicken broth I tablespoon gelatin U cup cold water 1 teaspoon lemon Juice V4 teaspoon onion salt Vi cup peas Mayonnaise Heat well-seasoned chicken broth. Add gelatin, soaked in water, chick en, lemon juice, onion salt and peas. Lynn Says Pretty, Pretty: All foods no matter how simple can be made more appetizing by attractive garnishes. And remember to eat the garnishes, for in most cases they’re as nutritious as they are beautiful. This is especially true in the case of eggs. Sieve hard-cooked yolks over top of creamed soups. Cut hard- cooked egg whites into attractive shapes for bouillon or consomme. Baked custard can be cut into attractive shapes for clear soups. Make the custard using meat stock or bouillon cubes. Daisy garnishes for vegetables are very effective. Cut whites of eggs lengthwise into five or more petals using a sharp knife, cut ting from larger end to within % inch of the smaller end. Open petals, remove yolks and fill cen ter of petals with sieved egg yolk. Lynn Chambers’ Point-Saving Menu Salmon Cutlets Egg Sauce 'Garden Salad Peas with Onions Caramel Rolls Spread Citrus Chiffon Pie •Recipe Given Mold in cups rubbed slightly with olive oil and allow to chill until firm. Serve with mayonnaise on crisp lettuce leaves. Clusters of grapes make an attractive garnish. Contrast in color becomes impor tant when putting together salads. Since we are said “to eat with our eyes first” it’s important to keep the salad appetizing. Carrots, green pepper and celery are a good com bination. Cooked beets, green beans and cauliflower look well together. Leave the skin on apples so they can add the bright touch of red to the salad. Nuts offer contrast in color as well as texture to fruit, vegetable or chicken salad. Save Uiai Fats! Egg Salad Mold. (Serves 6) 2 teaspoons unflavored gelatin Vi eup cold water 1 cup mayonnaise or salad dressing 4 hard-cooked eggs, shredded Vi cup diced celery 2 tablespoons diced green pepper 2 tablespoons pickle relish 1 tablespoon diced pimiento 1 tablespoon lemon Juice 94 teaspoon salt Soften gelatin in cold water for 5 minutes. Heat over boiling water until gelatin is dissolved. CooL When thickened, add remaining in- rf > vVJptSr gredients. Pour I* into individual ( molds or one | ▼ large mold and * ' chili. Serve with additional mayonnaise and garnish with endive and carrot curls. Sava Used Foul Rhubarb Salad Ring. (Serves 6) 1 package raspberry or lemon flat vored gelatin 1 enp hot rhubarb sauce 1 cup cold water 1 cup chopped apples 1 cup chopped nuts Dissolve gelatin in hot sauce. Add water, cool and pour into a ring mold. Chill until firm. Unmold on lettuce. Serve Waldorf salad in cen ter of ring. Or, make salad ring with strained cranberry sauce and serve chicken salad in center of ring. If the salad is as good as its dressing, you will be able to use these suggestions: Salad Bowl Dressing: Combine 2 tablespoons tarragon vinegar, Vfc teaspoon salt, Vi teaspoon paprika, a dash of pepper, 1 to 2 drops liquid garlic and a dash of sugar. Mix un til blended and then pour in 1 cup salad oil and Vi teaspoon gum arabic or gum tragacanth (obtainable at a druggist’s, usually). Shake or beat well and chill before using. Peanut Butter French Dressing: Combine the following: Vi cup pea nut oil, Vi cup salad oil, Vi cup pure cider vinegar, Vi teaspoon salt, 1 teaspoon sugar, and Vi teaspoon paprika. Beat thoroughly until blended. This is good for simple green salads. Sour Cream Dressing: Mix togeth er 1 teaspoon dry mustard, 1 tea spoon salt, 2 teaspoons flour, 2 tea spoons sugar and a dash of cayenne. Blend together 1 egg yolk beaten, 1 tablespoon oil and Vi cup vinegar and stir gradually into dry ingredi ents. Cook in top of double boiler until thick, remove from heat, then cool. Before serving, fold in Vi cup sour cream. Get the most from your meat! Get your meat roasting chart from Miss Lynn Cham bers by writing to her in care of Western News/Hiiier Vnion, 210 South Desplaine* Street, Chicago 6, III. Flease send a stamped self-addressed envelope for your reply. 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 April 16 Lesson subjects and Scripture texts m* lected and copyrighted by International Council of Religloua Education; used by permission. SAUL’S EARLY PREACHING LESSON TEXT: Act* »:l»b-30: ll:*S. M. GOLDEN TEXT: I am nat ..named of Hie gospel: for it la the power of God unto salvation to every one that belleveth.— Romans 1:1C. “A changed man”—that oft-used expression assumes real meaning as It is applied to one who has experi enced the redeeming grace of God in Christ. In a.special way this was true of Paul, whose transformed life amazed those who knew him before he had met Christ on the Damascus road. In our lesson we find him in three different cities, serving his new found Master and Lord. I. At Damascus—Confounding the Jews (9:13-25). “Straightway." What a good word to apply to the servant of the Lord. Paul did not hesitate to declare his faith in Christ, to proclaim that the One who had redeemed him waa able also to save others. It is the normal and proper ex pression of Christian faith to give testimony to others. That should be true of every believer. With Paul there was the added element of his call to preach, for God had ordained that he should be His chosen vessel for that purpose (Acts 9:15). One is impressed by the prompt and unquestioning obedience of so many of Christ’s followers of whom we read in the New Testament. No doubt that explains their power and wide usefulness. We could learn of them. Paul’s message was Christ. He proved to the Jews tbht Jesus was the Christ (v. 22), the One of whom their Old Testament Scriptures spake and for whom they professed to be looking. He declared Him to be the Son of God (v. 20). They were unwilling to accept the message. They were "amazed” at Paul and “confounded” by the truth he proclaimed, but they rejected both it and him, and he had to es cape for his life. But another city must hear his witness, so we find him— . n. At Jerusalem—Disputing With the Grecians (9:26-30). Knowing his violent persecution of the church, the disciples in Jerusa lem were suspicious. Perhaps there was a measure of justification for such an attitude, but one is glad that there was present the generous, open-hearted Barnabas, ready to be lieve in his new brother in Christ and to sponsor him in the church. A word of admonition to the church of our day is necessary, re garding the making of a new con vert or a stranger at home in the fellowships of the saints. There is no need iff putting such a one quick ly into office or a place of honor, but let him know that he is accept ed and believed in, and thus give him an opportunity to grow. Paul remained in Jerusalem this time for two weeks (Gal. 1:18), go ing in and out, that is, in friendly fel lowship. That is just what the young Christian needs, and should seek. He also had something to make right. He had joined the Grecian Jews when they disputed with Stephen (6:9) and stoned him. Paul had agreed with and joined them on that occasion. Now by the miracle of regeneration he is a new creature and is on the exactly opposite side. Now he disputes with the Grecians, declaring that Jesus is the Christ. What a blessed change I They refused to tolerate that word, and prepared to kill him. But the servant of the Lord was kept by Him, and delivered through the good offices of Christian brethren. How often it is true that the minister must look to the brethren for that kindness which delivers him from distress and danger. Paul returned for a time to his home city of Tarsus, but when a need of his services arose he was called out, and we find him— III. At Antioch—Teaching the Christians (11:25, 26). Persecution spread the believers abroad (Acts 11:19), and like the scattered brands of a Beaten fixe they carried the flame of Christian ity far and wide. Thus the gospel came to Antioch, the third greatest city in the world of that day. A re vival broke out, and Barnabas was sent from Jerusalem to be of help. Good and spiritual man that he was (Acts 19:23, 24), Barnabas old nothing to hinder this work of God, but admonished the people to “cleave unto the Lord,” that Is, to follow Him closely. Would that all spiritual advisers had such a spirit and such sound judgment. He was also wise in sensing his need of help. So he went after Paul, the very man to teach these young Christians, and to lead them out into a radiant and abundant life for the Lord. Here it was that the beautiful name of “Christian” was first ap plied to believers. It is believed to have originally been a term of ridicule, but even then it was a testi mony, for it declared that these be lievers were devoted to Christ and concerned only with pleasing and serving Him. / A DELIGHT to any dainty lass is this beruffled pinafore em broidered with swimming ducks or darling cubs. You may use these exciting motifs on other garments, too. All simple stitchery. a a a Pattern 731 contains transfer pattern of 13 motifs ranging from % by IV4 Inches to • by Inches; complete directions. Sixteen cents In coins brings you this pattern. Due to an unusually large demand and current war conditions,. slightly more time la required in filling orders for a few of the most popular pattern numbers. Send your order to: ENDS 5-YEAR SIEGE OF CONSTIPATION! "Now as Regular as Anyone !** Says H. C. Durand Here’s a sincere, unsolicited let ter every disappointed “doser” will want to read: *Tm 82 years old, and bars been con stipated over 5 years, going as mact as 5 days without a movement. Pills and laxatives would relieve me only tok the day I took them. Next day I’d be as bad as ever. Then I tried KELLOGG’S ALL BRAN. Am now on my second box. wind as regular as anyone could want, thanks to regular use ol your wonderful product I** Mr. H. C. Durand, 221 N. Columbus Ave m P^eeport, Long Island. N. Y. 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