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THE NEWBERRY SUN, NEWBERRY, S. C. By EDWARD EMERINE WNU Features. not enjoy living? We VV do!” Backed by over 400 years of his tory, tradition and romance, soft- spoken South Carolina is still glam orous and appealing. Consider for a moment that 90 per cent of the South Carolinians in the armed forces, when polled, indicated their intention of returning to their na tive state when they got out of uni form! Though they had seen the world, they found nothing to lure them away from the Low country,, the Up country, and the Piedmont in between. South Carolina has had a glori ous past. But also it has a future! It endured terrible years of Recon struction following the War Between the States, and it was not until the turn of the century that order came out of chaos. Then South Carolina was aware of itself again, ready to cope with its problems in the light of progress. Each decade has seen improve ment, and a further step toward the fulfillment of its destiny. South Caro lina is vibrant with new life, new energies, and a will to progress. Wealth has been introduced by tex tile and other industries, including Old grist mill, Anderson county plastics and chemicals. Soil rec lamation, reforestation, flood con trol, hydro-electric development — those are the projects of today. Agriculture has been spurred to new heights by scientific aids. Fields of cotton, corn, tobacco and peanuts still remain; but new crops have been added and more will come. And new industries too, for South Carolina is rich in natural re sources, many of them as yet un developed. “Open for business,” South Caro lina advertises, and points to ex cellent highways, rail and water transportation, and main routes of airplane travel. Favored by a mild all-year climate, it beckons to those who want a home, pleasure, jobs, business, manufacturing, farming and a good life. More than 80 years before Vir ginia was founded and over 90 years before the Puritans reached Massa chusetts, a white settlement was founded on what is now Winyah bay RANSOME J. WILLIAMS Governor of South Carolina in the Low country. It was the ill- fated Spanish settlement of San ^Miguel de Gualdape. Other Spaniards came, De Soto and Juan Pardo, to explore the inte rior about the Savannah river. Com peting with the Spaniards were the French, who in 1562 briefly settled a body of Huguenots at Port Royal. None of these ventures endured, however, and it was left to the English to establish permanent set tlements. Charles I in 1629 granted to Sir Robert Heath “all America from sea to sea between the 36th and 31st parallels of latitude under the name of Carolina.” Even then the coun try remained unexplored until 1663 when Charles II chartered the same territory to eight of his loyal friends. They became lord propri etors of the province of Carolina. In March, 1670, the first settlement, consisting of 148 persons, was made at Albemarle Point and named Charles Town, the Charleston of to day. Cavaliers and Puritans came from England to swell the popula tion. The fame of Carolina sunshine spread, and the story of its fertile soil was repeated in many lands. From across the sea and from other American colonies they came, until there were Cavaliers, Puritans, French Huguenots, Irish, Dutch and Germans. Many Quakers arrived early, and one of them, John Arch- lade, served as governor of the province. Later more than a thou sand suffering Acadians found a ref uge and a home. Added to all these were the Negroes, bringing an un suspected gift of rhythm, and fur nishing the sinews for the struggle to build a new land. Like all colonists they brought with them old hatreds and differ ences of class and creed. Some came for riches, some for adven ture, others sought relief from re ligious persecution. They quarreled often among themselves, but stood together against any common enemy. They repulsed the attacking Indians and they fought off pirates from the coast. In 1718 at Charleston, 49 pirates swung from the gallows in one month, with 22 of them dangling there one day. They fought for the right of local self-government. They overthrew the proprietary government and be came a royal province under the king’s charter. They finally revolted against the king himself, and be came one of the 13 original Ameri can colonies. They reasserted them selves again in 1860, and there fol lowed the Civil war. Through all the years, in massa cre and war, through storm and fire, despite earthquake and pesti lence, the people cl South Carolina struggled on. They explored the wil derness and located new towns and more plantations. They built roads through forests and swamps, and threw bridges across rivers and streams. They built houses of “tab by”—a composition of crushed oys ter shell—and of thick hardwood logs. They spread out from the Low country to the Up country. They built for beauty and utility and discov ered the dignity of life. “Charleston is the place where the Ashley and Cooper rivers meet to form the Atlantic ocean,” is the traditional geography lesson of a Charleston child — a lesson as sig nificant as it is descriptive. Men and women of South Carolina be lieve in themselves, in their state, and in their destiny. They have pro duced leisure, culture and a high responsibility of citizenship. They have drawn character from the land itself, and courage and integ rity from their labors. More than 250 years of war-tom history have molded and tempered and stfength- ened a people until they know their metal. Gloriously patriotic in World Wars I and II, South Carolina has fur nished, fed and trained men for ev ery battlefield in the world. Her heroes have followed Old Glory to the farthest ends of the earth, gath ering Purple Hearts and battle stars—and filling lonely graves. South Carolina’s motto is Diim Spiro, Spero (While I Breathe I Hope); also, Animus Opibusque Parati (Prepared in Spirit and Wealth, or Ready with Minds and Resources), and at no time in her history have these phrases been more fitting than they are now. From the mountains to the sea, South Carolina has 31,055 square miles of inviting land! Typical Low County road. Edisto Island. ★ ★ ir -k it -k -k k k k k k k HOUSEHOLD At f iyj£mn Lemon Chiffon Sponge Cake—Fairy-Like Dessert (See Recipe Below) Dessert Tips The one department in which we always welcome new ideas is in the Q dessert line. This season it is no different, and even more excit ing. First of all, whipping cream has returned to the market, and we’re having great fun using it. Bananas are seen at the markets more frequently and, of course, strawberries are just com ing in season plentifully. Because of the warmer weather, all of us are on the lookout for those cool, cool desserts that just seem to slip down our throats, leaving only their delicate flavor to tease the ap petite. My advice to you is serve light meals, well balanced, to be sure, and then top them off with a grand, brand-new dessert! This first suggestion is tart but smooth and pretty enough for com pany. If you don’t make the cake yourself, buy one ready-made to save time, sugar and energy. Lemon Chiffon Sponge Cake. (Serves 8) 1 envelope plain, unflavored gelatin J A cup cold milk 3 egg yolks 1 cup sugar Vi teaspoon salt 1 cup milk Vi cup lemon juice 1 tablespoon lemon rind 3 egg whites 1 sponge cake Vi cup chopped nutmeats Vi cup canned, sweet cherries Soften gelatine in cold milk. Com bine slightly beaten egg yolks, sug ar and salt. Scald 1 cup milk in double boiler and add very slowly to the egg mixture. Return to the top of the double boiler and cook until of custard consistency. Re move from heat, add softened gel atine and stir un til dissolved. Cool, add lemon juice and rind. Fold in stiffly beaten egg whites. Scoop out center of sponge cake and fill hole at bottom with extra pieces of cake taken from sides. Line inside of cake with nuts. Pour in lemon mixture and chill until firm. Gar nish dessert with halved and pitted cherries and sprigs of mint if de sired. Caramel Cream Parfait. (Serves 6) V* teaspoon unflavored gelatine Wi teaspoons cold water Vi cup extra-sweet, light com syrup Lynn Says: Serve a Salad: There’s no bet ter way to get fresh vegetables into the diet than via the salad route. Here are combinations which you will like: Salad greens with one or more of the following: avocado slices, raw carrot or turnip strips, raw cauliflower flowerets, slivered cel ery, diced or sliced raw cucum ber, raw tomatoes, green pej!|)er rings, minced onions. Serve vegetable salads with a dressing made of oil, herbs, and a bit of crumbled blue cheese. One or more of the following cooked vegetables makes a pretty salad plate: peas, lima beans, kidney beans, sliced beets, asparagus tips, canned, mixed vegetables, cauliflower or brussels sprouts. Vary your salad greens often to avoid monotony. Here are a list of greens: young raw spin ach, cabbage, Chinese or cel ery cabbage, dandelion greens, chicory or endive, watercress and leaf lettuce. Lynn Chambers’ Menus Cubed Steak Hashed Brown Potatoes Cream Gravy Green Lima Beans Grapefruit Salad Bread Jellied Fruit Mold Cookies Cream Beverage cup cold water 2 egg whites 1 cup cream, thoroughly chilled 1 teaspoon vanilla Soften gelatine in cold water for 5 minutes. Boil syrup and Vi cup water together to the soft ball (238- degree) stage. Pour slowly over stiffly beaten egg whites. Add gela tin and beat until cool. Chill cream and beat until stiff. Fold into cool egg mixture. Add vanilla. Pour into freezing tray; freeze without stirring, until firm. Variations. 1. Add 1 cup chopped, cooked prunes and % cup chopped nuts when whipped cream is folded into mixture. 2. Add 1 cup crushed raspberries when whipped cream is added. 3. Add 1 cup crushed peanut brit tle with whipped cream. 4. Add 1 cup crushed pineapple with whipped cream. Banana Cream. (Serves 6) 1 medium sized banana % cup confectioners sugar 1 tablespoon lemon juice iV teaspoon salt IVi teaspoons vanilla 1!4 pints whipping cream Slice banana very thin and add to sugar. Mix well. Add lemon juice and cream and pour into freezing tray to freeze un til firm. Remove to mixing bowl, add vanilla and beat until mix ture becomes very light. Re turn to freezing again until firm. tray and freeze Strawberry Meringue Cake. (Serves 10 to 12) 8 egg whites Vs teaspoon salt Vi teaspoon cream of tartar 2 cups sugar Vi teaspoon lemon extract Fresh strawberries Add salt to egg whites and whip until foamy. Add cream of tartar and continue beating until they hold a point. Fold in sugar gradually. Add lemon extract. Pour into a shallow loaf pan lined with waxed paper. Bake in a slow (300-degree) oven for 45 to 50 minutes. Lift from pan onto cake rack and cool. Serve with fresh strawberries topped with whipped cream and garnished with extra whole sugared berries. Peaches or another tart fruit may be used. There are few desserts more lus cious than meringue with chocolate ice cream garnished with mints. Use a very slow oven for baking the meringues, for they really require only enough heat to dry out thor oughly. Mint Meringues. (Serves 6) 2 egg whites % cup confectioner’s sugar Few grains of salt Few drops green coloring 1 or 2 drops oil of peppermint Chocolate ice cream Whipped cream Peppermints Beat egg whites until nearly stiff and add sugar gradually. Beat all the while. Add salt, very pale green coloring and flavor. Mix lightly. Drop by tablespoonfuls on cookie sheet covered with heavy paper. Bake in a slow (275-degree) oven for 30 to 35 minutes until dry on surface. Remove from paper and cool. Pile ice cream in center of plates, place a meringue on each side and garnish ice cream with whipped cream and peppermints on top. Released by Western Newspaper Union. SEWING CIRCLE PAHERNS IJouthfiJ. Scalloped ^bate Sturdy f-^lay Set fior IjounyAterJ 12-20 Pretty Date Frock FEMININE as can be is this * pretty date frock for the young in spirit—scallops edge the flatter ing neckline and brief sleeves, the simple gored skirt is graceful and flattering. Add a touch of glamour with a bunch of flowers or a handsome clip. Pattern No. 8862 comes in sizes 12, 14, 16, 18 and 20. Size 14 requires 3% yards of 35 or 39-inch material. Cloth From Shellfish A species of pinna, a shellfish found in the Mediterranean, se cretes such a strong silky fila ment that, a century ago in Italy, large quantities of it were woven into cloth. Practical Pl^g Set - A GAY and practical play set for youngsters of 2 to 10 that’s ideal for active summer wear. The dress has buttoned, extended shoulders, square neck and flower applique that can be made from scraps. Panties to match. Plus overalls with criss-cross straps. Pattern No. 8974 Is for sizes 2, 3, 4, 5, 6, 8 and 10 years. Size 3, dress, IV2 yards of 35 or 39-inch; overalls. 1% yards; panties, % yard; 2 , ,fc yards ric rat* for dress, 1 yard ric rac for overalls. SEWING CIRCLE PATTERN DEPT. 530 South Wells St. Chicago 7, 111. Enclose 25 cents in coins for each pattern desired. Pattern No Size Name — Address- Kool-Aui^ 'AT GROCERS l It’s so easy to bake delicious, smooth-textured loaves if you use Fleischmann’s active fresh Yeast. This fresh yeast is full-strength. It goes right to work to help you get best baking results every time. IF YOU BAKE AT HOME —insist on Fleischmann’s active fresh Yeast. The cake with the familiar yellow label! De pendable—America’s favorite for over 70 years TIRED, ACHY MUSCLES SPRAINS STRAINS BRUISES STIFF JOINTS W/uttycu NEED to. SLOAN’S LINIMENL