The sun. [volume] (Newberry, S.C.) 1937-1972, May 26, 1944, Image 8
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