The sun. [volume] (Newberry, S.C.) 1937-1972, June 07, 1946, Image 6
News
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By* PaULMaLLON ^
Released by Western Newspaper Union.
FEEDING STARVING WORLD
TOO BIG A JOB FOR US
WASHINGTON. — The food cam
paign is running into ever-deepen
ing difficulties.
The sweeping publicity campaign
to induce Americans to save for the
hungry in the rest of the world
ceased the moment the coal
strike became serious, but only
temporarily. There was no use con
sidering food saving when a fuel
tie-up and transportation curtail
ment threatened spoilage of in
definite proportions. But the tenor
of the campaign had made every
one believe that the problem of
alleviating world hunger was
simply dependent upon a resolution
by the American people to eat less.
Any objective investigation will
prove these following greater facts
to the contrary:
(A) No matter what our sav
ings, we will not Re able to give
the world the him. of foods we
have promised.
(B) We have moved so late
that we are not simply taking
food from our tables, but have
become involved in promises
which will cause a fast and
sharp decline in our own food
production.
(C) For this year, and pos
sibly two or three, we will get
less meat, butter and cheese
than in the war years of ra
tioning. Our diets will be
changed to cereals, vegetables
and fruits which should be
available in sufficient quantities
to stave off hunger here.
The need of many sections of the
world for food has now been estab
lished beyond question, although
the earlier whooping-up campaign
contained much hokum about non
existent needs. An army news re
sume currently quotes Brigadier
General Fisher of our occupation
forces as saying the German farms
are the most prosperous in the
world today. Another similar re
port of equal authority says there
are no starving Bavarians. The
British ministry has announced suf
ficient stores of food in that nation
to meet rationing quotas in all
lines, even butter and cheese
which are practically non-existent
in “white” markets here.
WHERE SHORTAGES ARE
The European shortages are
largely in the Russian occupied
areas, plus Italy, Greece and some
parts of France. The two ships
diverted from England by head
man La Guardia of UNRRA, went
to Russian occupied zones. Yet the
need in actual hunger areas is real.
So is it also on the other side of
the world, in India, China and
the Philippines.
To meet these needs we have en
tered upon a complete upsetting of
our economy to the point of promot
ing further reduced production,
particularly of livestock, all forms
of animal foods, poultry, hogs,
sheep, dairy and beef cattle. Our
beef cattle population, which last
year numbered 83 million, has run
below 80 million and is going down
fast. On a prewar ratio to popula
tion, we should have over 100 mil
lion beef cattle. The pig crop has
been limited to 31 million, which is
about three-fourths of what could be
considered normal.
These curtailments were forced
because wheat and corn feed stocks
have been cut in order to send
them to the rest of the world, In
short, by sending feed abroad we
can do no more than produce three-
fourths our usual number of pigs.
A government order denies chicken
feed to any poultry raiser having
more than 80 per cent of the num
ber of chickens he had last year.
This will force a 20 per cent re
duction in poultry population.
While there are no particular re
strictions on beef cattle feed, it
cannot be purchased, and unless
the farmer has corn, oats and hay,
he must sell his cattle. Similarly,
the government is promoting the
sale of hogs, at lighter weights than
usual—which will decrease produc
tion further.
FUTURE FULL OF ‘IFS’
Where we go from here is a
problem of many “ifs.” If we do
not undertake a world food export
program another year, we may re
store normal livestock supplies in
two or three years. Only poultry
and pigs can be restored in less
time, and pigs require about nine
months. If we have a good crop,
our own food situation will be no
worse than related above, but the
optimistic government expectations
on the wheat crop are already run
ning into doubt.
Officially they talk of more than
a billion bushels, but the local
moisture situation has indicated the
winter wheat crop will not justify
any such guess on the year as a
whole.
You- might ask why the govern
ment • does not promote expansion
of production. It got aroused about
food a little too late for that. To
feed the hungry abroad there is
nothing to be done now except to
curtail domestic consumption, and
enter the country largely upon a
fruit and vegetable diet for an in
definite period.
Released by Western Newspaper Union.
By VIRGINIA VALE
JINX FALKENBERG and her
J husband, Tex McCrary, are
doing such an outstanding job
on their husband-and-wife radio
program that it’s too bad they’re
not on a coast-to-coast hookup.
Maybe NBC will so something
about it; now they’re just on the
New York station, WEAF. Re
cently they did their broadcast
from a plane that hovered over New
Jersey and Connecticut while they
talked. Jinx, who’s forsaken the
movies at least until the stork ar-
JINX FALKENBERG
rives, looked lovely in a coral-col
ored coat, with a twist of colored
stuff in her hair. McCrary’s news
paper experience, plus his work
during the war, add tremendously
to the value of their program, of
course.
*
If NBC doesn’t have Fred Allen
repeat the broadcast he and Talul-
lah Bankhead did on May 5, there’ll
be a lot of disconsolate people wail
ing for months because they missed
it. It was hilarious. Those who did
hear it are still talking about it, and
repeating bits of dialogue for those
who didn’t. It was one of Fred Al
len’s best, which is saying plenty.
*
Bob Hawk, CBS quipmaster, not
only pinch-hit for ailing Arthur
Godfrey on the latter’s morning
broadcasts, he’s also substituted for
Godfrey in the Broadway revue,
“Three to Make Ready” — mark
ing his debut on the New York
stage.
For his starring role in RKO’s
‘Nocturne” George Raft will have
the benefit of advice from one of
Broadway’s most famous detec
tives, Barny Ruditsky. Producer
Joan Harrison, a stickler for real
ism, wants Raft to be an authentic
replica of a real detective, not one
of those unbelievable creatures we
often see on the screen. Ruditsky
worked on cases involving famous
gangsters for 20 years.
The National Barn Dance orig
inates from McLeansboro, 111.,
Saturday, June 8, when the gang
joins the American Legion in a na
tional homecoming celebration for
National Comdr. John Stelle, which
will end with an old-fashioned bar
becue at midnight.
*
Bob Burns had to turn down an
invitation to head the Hoboes’ Asso
ciation of America, but he does hold
a life membership card in the
association, having fulfilled the two
big requirements —hoboing in ev
ery state of the union and totaling
100,000 miles.
*
Barbara Jo Allen, who created
the man-chasing “Vera Vague” and
then turned “Vera” into a dramatic
star on a recent CBS “This Is My
Best” broadcast, creates still an
other character in the picture,
“Earl Carroll’s Sketchbook,” now
in production. In the movie she por
trays a wise-cracking designer, but
one who has no designs on any man!
*
Parks Johnson and Warren Hull
will return from vacation with a
new sponsor, broadcasting “Vox
Pop” at a new time — they’ll re
place the CBS “Inner Sanctum.”
Meanwhile Parks is resting on his
Texas ranch, and Hull’s doing some
experimental television shows.
*
That Hollywood smallpox scare
sort of wrecked Alan Hale. His vac
cination not only took hold of his
left arm, it took a bit of the arm
with it, leaving quite a wound. Hale
was temporarily out of the “Chey
enne” cast.
—*—
ODDS AND ENDS—Producer Seymour
Nebenzal discovered, in searching for <
fat Chinaman to play a heavy in “Ths
Chase," that there’s a shortage of them,
so—he’s changed the script and is testing
obese Chinese women. . . . Reese Taylor,
of “Young Dr. Malone," has been in radii
14 years, but he still suffers badly from
mike fright. . . . Tex Beneke and thi
Glenn Miller band have ten network wires
weekly now; they’re featured on "Matinet
at Meadowbrook", Saturdays, in addition
to night-time programs. . . . Dick Nelson
(“Life Can Be BeautifuT) has his epitaph
reaay—“Here Lies an Actor. Is that un
usual’"
THE NEWBERRY SUN, NEWBERRY, S. C.
■ . - .
Flavorful Meats
There’s not much choice of meat
In the markets today, but if you are
fortunate enough
to get any at all,
consider yourself
supremely lucky.
Just in case
you’ve forgotten
some of the fine
points in prepar
ing meat, I’m go
ing to review some of the rules of
good cooking today.
For years, we’ve been telling you
about cooking meats at low temper
atures. Rationing and the meat
scarcity have probably shown you
more dramatically than anything
else how important low temperature
cooking is to gettng the most of the
meat. There’s less shrinkage and
more juicy meat to your credit if
you’ll keep tl^ oven at 325 to 350
degrees Fahrenheit when roasting.
Another point to bear in mind is
that no browning is necessary be
fore roasting cuts of meat. Don’t
worry about their not browning—
they will get well browned even
at moderate temperature.
If you are pot roasting, that is
cooking meat with moisture and
seasonings, you’ll want to brown
the meat after it’s dredged with
flour, but this is because the meat
is cooked covered with liquid.
Here are some recipes for all
types of meats which you may be
able to find at least once a week
these days. Cook and season care
fully so that you will really be able
to enjoy the meat to the fullest.
Barbecued Lamb Breast.
("Serves 4)
2 pounds breast of lamb
1 medium onion
Vs cup chili sauce
1 teaspoon salt
Pepper
14 teaspoon red pepper
1 tablespoon vinegar
1 cup water
Cut lamb into pieces. Season with
salt and pepper. Place in a hot
skillet and let
fatty sides brown.
Mix chili sauce,
red pepper, vin
egar and water
and pour over
lamb. Slice onion
and add to the
mixture. Cover.
Simmer
hours, then remove lid and let cook
slowly for 20 minutes or until bar
becue sauce is almost absorbed.
Pork Chops and Rice.
(Serves 5 to 6)
6 pork chops
14 cup uncooked rice
214 cups strained tomatoes
3 tablespoons green pepper,
chopped
Lynn Says:
Learn Meat Magic: If you
want a super delicious leg of
lamb, baste it with buttermilk
while roasting. For lamb loaf,
made with fresh meat, add %
teaspoon caraway seed for flavor.
If you’re shy on meat for meat
loaf, make up part of the meat
with diced American cheese. De
licious !
Pork chops baked with chili
sauce or catsup mixed with pre
pared mustard make grand and
tender eating.
If you want a bread saver
stuffing for breast of veal, cook
your noodles until tender and use
them for stuffing.
Marjoram or parsley makes a
good seasoning for veal prepared
in any way.
Bake a slice of ham and baste
with honey and orange juice for
a real flavor treat.
Mix roquefort cheese with Wor
cestershire sauce and beat until
fluffy. Spread on top of hambur
gers just before broiling.
LYNN CHAMBERS’ MENUS
•Summer Meat Loaf
Potato Salad Wilted Lettuce
Molded Fruit Salad
Wheat Muffins Beverage
Apricots Cookies
•Recipe given.
3 tablespoons chopped onion
2 teaspoons salt
14 teaspoon pepper
2 tablespoons shortening
Flour
Salt and pepper pork chops and
dredge in flour. Melt shortening in
skillet and brown chops on both
sidek Mix together uncooked rice,
tomatoes, salt, pepper, onion and
green pepper and pour over chops.
Place lid on skillet and cook slowly
for one hour.
If you’ve been looking around for
ways to use those leftover pieces of
bread, then here’s just the recipe
for you. It uses both bread crumbs
and oatmeal for the stuffing and is
truly delicious.
Oatmeal Veal Birds.
(Serves 6)
114 pounds veal steak, sliced thin
2 cups bread crumbs
1 cup raw oatmeal
1 teaspoon salt
!4 teaspoon sage
2 tablespoons bacon drippings
14 cup water
14 cut catsup
Cut the veal into six squares.
Pound it, season with salt and pep
per. Combine the other ingredients,
except catsup, and place a little of
the stuffing on each piece of veal.
Roll and fasten with toothpicks.
Brown in hot bacon drippings. Add
114 cups of water with the catsup
to the meat and simmer for 45 to
60 minutes until meat is tender.
Thicken gravy with a flour and wa
ter mixture just before serving.
•Summer Meat Loaf.
(Serves 8)
1 envelope unflavored gelatin
14 cup cold water
1% cups tomato juice
1 tablespoon sugar
1 teaspoon salt
14 teaspoon pepper
2 tablespoons lemon juice
1 pound liverwurst
14 cup mayonnaise
14 teaspoon dry mustard
14 cup chopped eeiery
14 cup chopped green pepper
1 tablespoon minced onion
14 cup sliced stuffed olives
Soften gelatin in cold water. Add
hot tomato juice and stir in sugar
and salt, pepper
and lemon juice.
Allow the mix
ture to cool and
thicken. Remove
casing from liv
er w u r s t and
mash. Add may
onnaise and mus
tard, green pep
per, celery, onion and olives. Then
fold the meat-vegetable mixture
into the tomato juice and pour into
a mold that has been rinsed with
cold water. Allow to chill until set.
Unmold on platter, garnish and
serve.
South American Goulash.
(Serves 5)
?4 pound beef liver
14 cup chopped onion
14 cup chopped green pepper
3 tablespoons shortening
2 cups canned tomatoes
14 cup chopped celery
1 small clove garlic, if desired
2 teaspoons salt
14 teaspoon pepper
3 tablespoons flour
2 cups uncooked noodles
Cut liver into one inch cubes and
brown with onion and green pepper
in hot shortening. Add tomatoes,
celery, garlic and seasoning and
cook slowly for 30 minutes. Mix
flour with water and thicken the
above mixture. In the meantime,
cook noodles in boiling, salted water
for 10 minutes. Drain. Serve gou-
lash over hot noodles.
Released br 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 9
Lesson subjects and Scripture texts se
lected and copyrighted by International
Council of Religious Education: us«*d &
permission.
TRAINING FOR SERVICE
LESSON TEXT — Mark 6:7-13: LuK#
10:1, 2: 14:25-27.
MEMORY SELECTION — And he that
taketh not his cross, and followeth after me,
is not worthy of me.—Matthew 10:38.
Workers for God, and with God!
Such is the high privilege of the men
and women who respond to his cal]
and who go out to witness for him.
On the one side, we have a world
desperately in need of the gospel,
perhaps more so than any genera
tion in history. On the other hand,
we have the gospel of the saving
grace of God in Christ Jesus, the
only solution to the problems of man
kind, the perfect answer to man’s
need.
How shall these two be brought
together? By sending out witnesses
to tel] the glad tidings of redemp
tion and peace. Where shall we find
these witnesses? In the church, for
only the believer in Christ is quali
fied to tell others of his saving
grace.
Our lesson, in telling of the Lord’s
calling and sending forth laborers
into his harvest field, gives us much
helpful instruction regarding serv
ice for the Lord. We learn that
I. God Provides for His Workers
(Mark 6:7-10).
Jesus sent out his twelve disciples
two by two, thus providing every
worker with fellowship and help in
hours of discouragement and trial.
This also served to keep a man in
balance so that he would not become
self-willed and proud of his own
achievements.
It was a wise provision. Perhaps
the church should have observed it
with more care, and thus have
saved some good workers from go
ing astray.
They were not to be cumbered
with extra equipment, nor be con
cerned about their daily sustenance.
The Lord would provide through the
hospitality and generosity of his
people.
Note that the expected hospitality
was not to be allowed to hinder their
work (cf. v. 10 with Luke 10:7).
Many a preacher or evangelist has
ruined a series of meetings by let
ting social life hinder prayer, soul
winning, or preparation for preach
ing.
II. God Gives Power to His Work
ers (Mark 6:7, 11-13).
He gave them authority over evil
spirits, so that they could drive
them out. He gave them power to
heal; he gave them power to preach
effectively.
The man who goes forth to speak
for the Lord does not have to mus
ter up his own puny powers or de
pend on the weak arm of some hu
man helper. His resources are in
finite and omnipotent. He speaks
for the Almighty God. He has a
message with saving power.
All too often the servants of the
Lord are apologetic and hesitant in
their ministry. They mistake weak
ness for meekness, and in their de
sire not to assert themselves, they
fail to speak a ringing ‘Thus saith
the Lord.”
We need a revival of authorita
tive preaching, of that holy boldness
which was not afraid to rebuke sin
and any unwillingness to do the
Lord’s will (v. 11). We need a new
emphasis on repentance (v. 12).
III. God Calls Helpers for His
Workers (Luke 10: 1, 2).
After the twelve were sent out,
he called and commissioned the sev
enty. That blessed process has
gone on ever since. How blessed
it is that even in our day of unbelief
and sin, hundreds of young men and
women are going out to all the mis
sion fields of the world to work
with older and experienced mission
aries.
Perhaps these words will be read
by some young man or woman who
has felt the promptings of the Spirit
of God to go into his service. Step
out by faith just now, and begin to
prepare yourself for God’s service.
If the writer of these notes can be
of help to you, do not hesitate to
write to him. God is looking for
more workers.
Do not overlook the important ad
monition in verse 2. The Lord is
waiting for his people to pray for
laborers for fields which stand white
and ready for harvest.
IV. God Requires Self-Denial of
His Workers (Luke 14:25-27).
The mighty works and the power
ful words of Jesus made it impos
sible for people to ignore him. Mul
titudes followed him, but he, know
ing the fickleness of the human
heart, faced them with the real de
mands of discipleship.
The Lord was never concerned
with mere numbers. He wanted fol
lowers whose hearts were right. The
church has broken down its testi
mony in the world by its frantic de
sire for more members, great
crowds, large church buildings, at
the expanse of compromise of tes
timony.
The requirement of the Lord is
unmistakable. A man or woman
who is to serve him must put him
first. No worldly ambition or earth
ly friendship, no, not even the ten
der love of family, can come be
tween the Lord and his servant. H#
is either Lord of ail, or he is not
Lord at all
SEWING CIRCLE PAHERNS
Smooth (if (JiHincf ^jt^ay tirne (Jroch
(Broth er and Bidter (d(aij. CdlotheA
Graceful Frock
E'OR delightful summer after-
* noons, a simple graceful frock
designed in a wide size range.
Wide extended shoulders accent
a slim waistline, the panelled
skirt falls smooth and straight.
• • •
Pattern No. 8979 comes in sizes 14, 16,
18, 20; 40, 42 and 44. Size 16 require 3%
yards of 35*inch material.
Special Street Cars
As late as 1912, American street
railways had in operation, besides
76,000 regular passenger cars,
nearly 8,000 express and freight
cars, mail cars, funeral cars and
extra-fare parlor cars with up
holstered armchairs, rugs and
velvet curtains.
1-5 yrt.
Children’s Play Clothes
G AY, practical play togs for the
sand box set. A wing sleeved
dress that buttons on the shoul
ders and side with pert apple
applique. And overalls and sun-
suit suitable for boy or girl.
Pattern No. 1487 is tor sizes 1, 2, 3, 4,
and S years. Size 2, dress, l 3 /, yards of
35 or 39-inch; overalls, 1(4 yards; sun-
suit, 1 yard.
SEWING CIRCLE PATTERN DEPT.
530 South WeUs St. Chicago 7, 111.
Enclose 25 cents in coins for each
pattern desired.
Pattern Nn aim,
N.rr,.
Addresa
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