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THE NEWBERRY SUN. NEWBERRY. S. C GREAT morale-lifter either in jmr own home or at the can- • m this smartly embroidered apron. Glamorous yet > too! Makes a useful gift lum apron. Pattern 7027 con- ■ transfer pattern of embroidery, Bey pattern pieces; directions. Ip am unusually large demand and conditions, slightly mors in filling orders for a tew popular pattern numbers. order to: tag Circle Needlecraft Dept. . Kandolph St. Chicago M, m. koe IS cents (plus one cent to •sal of mailing) tor Pattern KooL/Ud SNAPPY FACTS ABOUT RUBBER , or lotos, flows from Hie rvb- » best In oorly aiosnbig.Thoro- flas^ robber tapfs-rs start tholr Aqfb work long before dawn. which might re> otto life of a credo robber i ooiy 29 per cent or oooo i the life of a synthetic 50 per coat or I result In a blowout Is still wear fas bolting, which now plays important partln mining and I operations, was first mono- la Mils country In 163d. Ik um ei peace Wax Savings Bonds— A- FALSE TEETH AND A :-aand sm/lej m , EAT, TALK, FKE i. Wernet’s • lets you “ ifoods, at of loose ghtaLfidpspre- to enjoy aO- Edenee when are held in place by this m/adentisfsfonnula. vent sore gums, a. Economical; small amount lasts longer, a Pure, harmless, pleasant tasting. L Mooey hoc* diet dUnltad Dr. Wernet’s Powder l- A RG t ST SELLING PLATT POWDER IN THE W ORLU Invite the Children to Cranberry Punch! (See Recipe Below.) Children’s Parties Do the children want to give a party? Now that schools are let ting out and the youngsters find Xm.Kr themselves with time on their hands, a celebra tion of their own may be just the thing to fill in their odd moments. Even if the children are younger, they can get a lot of satisfaction maneuvering their own party. Let them do it for it helps them develop imagination, encourage; thinking for themselves and teaches them socia bility while they are still young. Make it as easy i as possible for them; in other words, keep them free of worries about table cloth, plates and napkins. Furnish paper ones if the occasion warrants. Older children, of course, can take care of even the better dishes'. Mother can take care of the main food and supervise the serving if necessary. Sandwiches, cooling drinks, appetite-tempting dessert are popular with the younger set. Save Used Fatal Hot Ham Sandwiches. (Serves 6) 12 slices brown bread 6 slices ham 1 egg 3 tablespoons melted hotter % enp milk Prepared mustard 6 slices American or Swiss cheese !4 teaspoon salt % teaspoon pepper Spread thin slices of the bread with ham, then with a layer of mus tard. Cover with slice of cheese. Top with another slice of bread. Beat egg, add salt, r-epper and milk. Dip sandwiches quickly in this mix ture, then fry in butter until deli cately browned. Save Vied Fats! An easily prepared casserole like this one will take care of the hearti est appetites: ‘Sausages and Spaghetti. (Serves 6) > link sausages 1 small onion, sliced 1 green pepper, chopped M teaspoon pepper 2 tablespoons flour 2V4 cups tomatoes Itt cups spaghetti, cooked Cut sausages into 1-inch lengths; fry until golden brown. Add onion and green pep per; brown light ly. Add season ings and flour; blend. Add toma toes and spaghet ti. Bake in a greased baking dish in a moderate oven 30 minutes. Toastwiches. (Serves 4) !4 pound ground beef Yt cup milk 1 tablespoon minced onion % teaspoon pepper Vn teaspoon salt 4 slices bread Toast slices of bread on one side. Mix meat with milk, onion, salt and pepper. Spread on bread. Dot with fat and broil about 7 minutes. Molded salads make the table pretty and are a big hit with young sters: . (350-degree) Lynn Says Spring Tonic: Cool foods should be served cool. .Chill plates for salad and other cool foods before dishing them out. In making sal ads, chill not only the bowl or plates, but all ingredients and utensils required in the assem bling of the salad. The three “C’s” in salad mak ing are that ingredients should be clean, cool and crisp. When buying lettuce, make sure it’s crisp, tender and free from decay. In tossed salads, mix ingredi ents so that each is coated with dressing before serving. In salt ing the salad, salt each layer of vegetables so that you get an even distribution of seasoning. Lynn Chambers’ Point-Saving Menas ‘Sausages and Spaghetti Bread and Butter Sandwiches •Cream Cole Slaw •Fresh Cherry Cobbler •Cranberry Punch •Recipes Given Grapefruit-Carrot Mold. (Serves 8 to 12) 2 to 3 grapefruits 2 tablespoons plain gelatin Vi cap cold water ZVi caps boiling water and grape fruit juice Vi enp honey Vi teaspoon salt Vi cup lemon juiee 1 enp grated raw carrot Pare grapefruit, removing outer membrane. Slip out sections saving juice; add water to make 2Vi cups. Heat to boiling point. Soak gelatin in cold water 5 minutes. Dissolve in hot juice and water. Add remainder of ingredients. Cool. When mix ture begins to stiffen add grapefruit sections and grated carrot. Chill until firm. Unmold on lettuce. Sava Used Fats! •Cream Cole Slaw. (Serves 6) Vi medium-sized head of cabbage Vi cup sour cream 2 tablespoons vinegar Vi teaspoon salt Vi teaspoon pepper 2 tablespoons sugar Wash cabbage thoroughly. Drain. Shred fine. Combine remaining In gredients; pour over cabbage. Sprin kle with paprika. Now, for desserts. A fresh cherry cobbler is good, or the hot fudge pudding is appetizing and economi cal: •Fresh Cherry Cobbler. (Serves 6) 3 cups pitted cherries 1 cup sugar 1 tablespoon cornstarch In 2 tablespoons cold water Vi tablespoon batter Vi teaspoon cinnamon Rich shortcake dough Heat cherries with sugar and wa ter. Blend cornstarch in water and add to cherry mixture. Cook 3 min utes. Place on bottom of baking dish and dot with cinnamon and but ter. Drop biscuit dough by spoon fuls on top and bake in a hot (400- degree) oven for 30 minutes. Serve hot, cutting in squares, inverting on dessert plates. Dip fruit and sauce on top. Hot Fudge Pudding. (Serves 6) 1 cup sifted flour . , 2 teaspoons baking powder Vi teaspoon salt Vi cup sn^ar 2 tablespoons cocoa Vi cup milk 2 tablespoons shortening, melted 1 enp chopped nuts 1 cup brown sugar 4 tablespoons cocoa Sift dry ingredients together, stir in milk and shortening, and mix un til smooth. Add rS37> nuts. Spread in pan. Sprinkle with brown sugar and cocoa, mixed. Pour over this 1% cups hot water. Bake in a moder ate (350-degree) oven 40 to 45 min utes. Invert squares on plates, dip sauce from pan over each. Save Used Fats! •Cranberry Punch A La Mode. (Serves 20) 2 quarts cranberry juice 1 cup tight corn syrup Vi cup sugar 1 quart apple juice IVi cups orange juice Vi enp lemon juice 2 cups ice water 2 quarts vanilla ice cream Heat cranberry juice, stir in com syrup and sugar. Chill thoroughly. Add chilled apple juice, orange and lemon juice and ice water. Pour inti punch bowl and drop scoops of va nilla into punch. Cel the most from your meat! Get yotu meat roasting chart from Miss Lynn Cham hers by writing to her in care of IFestern Newspaper Union, 210 South Desplainet Street, Chicago 6, III. Please send a stamped self-addressed envelope for your reply. Relearned by Western Newspaper Union. Farm Income Rose 23% Last Year Over 1942 Livestock, Oil Crops Made Largest Gains Another good year for farm In come from marketings appears to be in prospect for American farm ers. Returns in 1943 were 23 per cent greater, than in 1942, according to reports from the U. S. depart ment of agriculture, and a contin ued peak demand for crops and live stock may be anticipated. Livestock was responsible for last year’s marked upswing, figures show, returning $11,189,000,000 out of the total income of $19,092,000,000 from farm marketings, Crops brought in $7,815,000,000. The live stock break-down shows a total of $5,953,000,000 received by farmers for meat animals, $2,705,000,000 for dairy products, and $2,322,000,000 for poultry and eggs. Gain at 40 Per Cent in South. Income from livestock as a whole showed a 20 per cent increase in the Western region, and a 40 per cent rise - in the South Atlantic re gion. In Georgia poultry and egg returns were nearly twice the 1942 figure, and in Delaware they went up 87 per cent. The South Atlantic region reported a 70 per cent in crease in income from poultry and eggs. Receipts from hogs were high in all sections, with the West North Central region reporting an increase of 41 per cent and the state of Iowa an increase of 39 per cent. Income from feed grains and hay went up 36 per cent over 1942, with receipts for 1943 totalling $1,114,000,- 000 compared with $815,000,000 in 1942. Striking gains were reported for the oil crops, with an income of more than three times the 1942 figure reported in the North Atlantic and South Central regions. The income from oil-bearing crops for the Unit ed States as a whole was $811,233,- 000, compared with $468,000,000 in 1942. Peanut income in Texas was some six times the 1942 return, and soybeans brought in 12 times as much. Income from vegetables and truck crops increased in all regions with the largest percentage shown in the South Atlantic region where an in crease of 52 per cent was reported. Don’t Skimp on Milk in Feeding Young Calves Calves raised in a market milk area often receive a limited amount of whole milk. This is all right, ac cording to Dr. Olin L. Lepard, as sistant professor of dairy husbandry at Rutgers university, provided you don’t skimp to the point where it will be harmful to the young ani mals. And that is apt to happen in times of a scarcity of fluid milk. “We must remember that even though a calf has four stomachs, the one which is able to change coarse food, such as roughage and grain, into easily digested material does not function early in life,” Dr. Lep ard reminds dairymen. “The calf really is working on three cylin ders, so to speak. Benefits which a calf receives from whole milk dur ing the first four weeks before its rumen is able to function fully in clude an extra supply of vitamins, especially A, a very digestible type of protein, an ideal source of energy and a real allotment of minezals. “The amount of milk needed varies considerably, but it is safe to say that most calves should receive at least 300 to 400 pounds of whole milk during the first two months. After this time, they can very safely and more economically be fed on dry feed and a good quality roughage.” Cows Are Kept on Three Out of Four U. S. Farms Of the six million farms in the United States, 4,500,000 have cows and 3,000,000 churn butter. These farms used 22 billion pounds of milk in 1943, more than 11 billion pounds being consumed on the farms where produced, 7hi billion going into pro duction of farm butter and over 3 billion pounds being fed to calves. Fluid milk and cream consump tion in the U. S. is highest in history, according to the WFA. ON THE HOME FRONT RUTH WYETH SPEARS LpARLY American wall pockets cut out of light weight pine or scraps of half-inch material may have many modern uses. In the kitchen they are just the thing for ration books and a pad for the grocery list. If you enjoy working with wood you may want to cut these pockets out by hand as shown here. But if you have a jig saw available it is much faster. • • • NOTE—Mrs. Spears has prepared pat terns In actual size for this pocket and two others In typical Early American de signs. The patterns are on one large sheet with complete directions for making and finishing, .tequest Pattern 281 and encloss 15 cents. Address: MRS. RUTH WYETH SPEARS 1 Badford Hills New Task Drawer 11 Enclose 15 cents for Pattern No. SSL Name Address. KNOW Y00R FOODS,. . by Mary Bell, Great change? are'coming over food > BUYING AS WOMEN DISCOVER THAT YOU CANT JUDGE FOODS MERELY BY PRICE-FOR UAMPLE,'^^ MU-MAID, A FINE•TABLE-GAADE*MARGARJNE, 7% IS AS.DELICIOUS.ALIHE MOST EXPENSIVE jfREAD-. Yet NthMAlD IS SO ECONOMICAL* THAT IT CAN BE USED FREELY AST t A SPREAD FOR THE CHILDREN’S AFTER-SCHOOL SNACKS. ANO^ EVERYONE LOVES ITS MILQ/_ SWEET, CHUKNED-FRESH FLAVOR.; Its delicious flavor! MAKES MU-MAIO ALSO) PREFERRED by good COOKS FOR BAKING, FRY* ING AN? SEASONING./ Jr • U*'* « ^Table-grade* is W* digestible'and is' jRICH IN VITAMIN *A* (THE’PEP-UP'VITAMIN). ITIS A '■ HIGH ENERGY FOOD. GETMU*MAID AT YOUR GROCERS.') MUD-MAD® THE MIAMI MARGARINE CC^ CINCINNATI