The sun. [volume] (Newberry, S.C.) 1937-1972, July 05, 1946, Image 3
THE NEWBERRY SUN. NEWBERRY. S. C.
Grantland F -e
T HERE was a pleasant period of
existence during which one
could turn to the sporting page
with the prospect of reading about
sports.
“On the sports page,” as the late
William Lyon Phelps once told me,
“you read about
competitive
achievement — a
round of golf in 67,
a home run with
two on, a three-hit
game, a long run, a
thrilling horse race,
a story to lift you
above the humdrum
of dull days.”
Those features
still exist — but
lately they have
been clogged with strikes, unions at
work, Mexican lawsuits, football
players being haled before the
courts for contract troubles, law
yers' pleas, judges’ decisions. The
gaunt shadow of Blackstone has
fallen rather drearily across the
scene. The courts are becoming en
meshed in football, baseball and
racing cases, with lawyers, judges,
union leaders and politicians horn
ing in on what once were tests of
skill, courage and stamina. It hll is
part of the badly befogged times.
There isn’t any questioning the
fact that many things have been out
of line. Neither football nor base
ball contracts can be held legally
valid when the employer can hold a
man for life, but also fire him on
10 days’ notice. That, of course, is
not a contract. It may be a neces
sary way to handle certain intricate
situations, but there is nothing legal
about it. Club owners in baseball
long before this should have set up
a minimum big league wage and
also should have made some provi
sions for division, with the player in
question of the price for which the
player was sold or traded. Many
baseball club owners are extremely
liberal, others are not—strictly to
the contrary. The ballplayer de
serves better protection than he has
received in too many cases here
tofore.
In professional football we read
where most of the clubs in the two
leagues sign up from 50 to 60 play
ers apiece—but their league rules
say they can keep only 33 of these
players. What about the contracts
the others have signed — those who
will be released on short notice? If
a player can be fired on quick no
tice, why shouldn’t he jump on quick
notice for better pay?
It is a tough problem, since base
ball and football are strictly com
petitive games wherein certain ball
parks, because of their size, such
as the Yankee stadium, will draw
more paid admissions by mid-June
than smaller parks in cities such as
St. Louis will draw over the course
of the season. It isn’t often that a
Tom Yawkey comes along who has
little interest in the financial side
of his team and who is willing to
spend millions to get a winner.
JFhat the Future Holds
All this happens during the best
season baseball ever has dreamed
of in the way of crowds and public
interest; and to what looked to be
the best season professional foot
ball ever has known.
Just how the sports public will re
act to all these complications still
is a guess. It may be that the public
has taken such a beating from so
many wrecking strikes that it has
become numb and no longer feels
any pain. Every side has been pro
tected and defended except that of
the public, which happens to repre
sent more than 100 million of our
population. These 100 million appar
ently don’t count. They are only
around to be shoved aside.
Just how the keyed-up fanatics
who pay the toll will react to all
this cjtside trouble is anybody’s
guess. The odds are that most of
them won’t bother. The public al
ways has been a glutton for a beat
ing, and habit is hard to change.
There are many tangles and tough
breaks to beset the athlete. Those
drafted or sold to taU-end teams get
all the worst of it. A college play
er can pick his own campus and
most of the better high school play
ers like to be enrolled with winning
teams. It’s better to win than to
act as a door mat on an outclassed
squad.
It may be that a union could help
in professional baseball and foot
ball, but it would have been a bet
ter way if the leading players had
arranged their own organizations
to deal with club owners. An out
sider stepping into the working club
house of a ball club or a football
team to harangue the players is
something out of line.
It wouldn’t have been a bad idea
if baseball and football players fol
lowed the lead of the golfers, who
have had their Professional Golfers’
association working ably for some
time. This organization has been
well directed by Ed Dudley, the
president and a capable board of
directors and other officials.
The one cheerful note in all this
is that a large part of the public
is turning more than ever to the
playing side rather than toward
that of the spectator. This is the
healthiest sign we’ve seen in many
yeara.
Woman's World
Outmoded Dresses Converted
Into Well-tailored Play Togs
£rtta
'"THE blazing sunshine is very
much with us, and lazy, perfect
summer days are indeed a welcome
to those who like outdoor sports.
No active woman wants to stay in
doors all day, and most want to
plan at least some outdoor activity
for every day that is seasonable.
Long ago we learned that if we
are to take full advantage of per
fect sunshine and fresh air, we must
be suitably dressed for it. Yes, even
if it’s just weeding the garden or
going down to the beach, wear some
thing that’s cool but comfortable,
and do try to get your quota of the
beneficial rays from the sun if you
want to build health reserves for
winter.
Whether you bicycle or golf, loll
around at the beach or picnic
grounds, one of your first essentials
is a playsuit. Now, that might be
anything from a sun-back dress to a
pair of shorts with a halter top or
a large shirt, but it’s definitely a
must in the summer wardrobe.
If you feel that you don’t want to
go to the expense of buying a play-
suit of some type, then check over
the dresses you no longer consider
suitable for wear as such, and make
them over. Most dresses will pro
vide at least the top of a playsuit,
and others will give you perhaps the
two or three-piece set, the latter
one with a skirt to match or con
trast the top.
Select Becoming Pattern
In Play Togs
Because sports clothing such as
a playsuit is used either for active
work or for lounging, it should be
both comfortable and attractive.
Armholes, for example, must be
large enough to allow the arms to
move around freely. Shorts for
playsuit should never be tight, but
should fit smoothly through the hips
and waist, and must be large
enough around the legs to allow for
easy running or bicycling.
If you are making shorts for the
playsuit it would be a good idea
to fit the pattern to yourself, pin
ning it together to see that you have
Turn last year’s dresses . . .
enough freedom of movement and
still enough seam allowance to sew
it together properly. Or, an even
better idea is to baste together an
inexpensive muslin pair of shorts cut
from your pattern and fit them on
before making pattern adjustments.
Never attempt to put together a
pair of shorts or blouse without
knowing for certain that the pat
tern will fit. It may correspond
perfectly to the measurements of
waist and hips, for instance, but
think how much valuable material
and work would be wasted if the
shorts were not long enough to fit
over the abdomen to allow bending
and other exercises that are bound
to come in sports.
The best type of seam for shorts
■both from the point of view of
the most comfort and also tailored
appearance, is the flat fell or French
seam. This is not at all difficult
to make, and the shorts will fit eas
ily together, hold well and permit
ease of wear.
If there is a wide discrepancy be
tween waist and hip measurement
(more than seven inches), a good
Into this seasons playsuits.
idea in shorts would be one with
the straps—the short overall effect
that is popular. In this case you do
not need to nip in the waist so much
as the straps will hold the shorts up
For this young miss of one to
three years of age, there’s this
striped Yolande dress of fine mad
ras tailored with fagotting. The
Hope Skiliman fabric is well han
dled with bias edg for the bodice
panel, collar and cuffs.
very well. Interesting buttons can
of course give the waist, top or
straps a good decorative effect.
Some shorts do use zippers—and
this can be done to give a good fit
over the hips and waist—but another
nice effect is to use a placket with
buttons.
Action Back Gives
Freedom in Blouse
Most blouses for playsuits carry
the action back for a very good rea
son. An active sport like ten
nis, golf or bicycling requires plen
ty of shoulder action and unless
you want to put undue strain on the
garment, an action back is the only
answer. The yoke in this type of
garment enables you to have a
smooth fit over the shoulders, thus
giving you comfort, but the gather
ing in the back of the blouse will
give you extra room when back
muscles are called into play.
It is easy to fit the yoke to the
back of the blouse if you put small
running stitches at the *edge of the
back part of the blouse and pull
them to gather until they fit the
yoke itself.
Sleeves must be eased in very
carefully to fit properly. Here again
it is best to make a small run
ning stitch around the sleeve so that
it can be gathered evenly to fill the
armhole. All the gathers, however,
should fall on top of the armhole,
and there should never be any gath
ering underneath the arm.
Another idea which is gaining
popularity in playsuit tops is the
poncho style which you may have
seen in blouses for suits. This style,
too, permits plenty of freedom of
movement. The tie at the waist
front also offers an opportunity for
decorative effect.
Make-over Ideas
Sleeves are the first giveaway
to the age of the garment. If
sleeves are worn, remove them
entirely and cut sleeves from
a contrasting material with a
smart, hew pattern and insert
them. If the garment has long
sleeves, cut them at the elbow or
wrist and make short or
“capped” sleeves from them.
Leftover sleeve material can
be used for neck facings, pock
ets or even as reinforcements un
der the arm.
Old dresses—particularly if the
tops show undue wear, can have
the sleeves cut out entirely. In
this case, make a brand new con
trasting colored jacket to wear
with them and no one will know
whether the dress is old or new.
Too-short drindl skirts for
young daugher can be made to
fit by lengthening at the waist or
the hem. They are ideal when
there is a wide contrasting col
ored hem. In this case be sure
that the piece of material widens
sufficiently at the hem so that it
will look as if it belonged to the
garment. If this is made double,
it can be let out the next year if
the girl has outgrown the length.
Another idea is to put ruffing or
an embroidered eyelet at the bot
tom of the skirt to add an inch
or two of length.
Sleeves for both coats and dresses
are loose and graceful. And another
graceful note, particularly in sum
mer is the softly gathered waistline
that ties easily at the front.
Princess styles are lovely for sum
mer sports wear. They give the im
pression of perfect grace rather ef
fortlessly, and they are not tightly
nipped in at the waist so they per
mit freedom of movement.
Suits themselves are kept neutral
or pastel. If you want the sparkle
of color in that ensemble, bring it
out with a plaid blouse.
For summer sports and simple
daytime dresses, nothing is smart
er than the lovely linens now seen
so much. Suits of linen always look
crisp and neat and smart women
will include at least one in their
wardrobe.
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 July 7
Lesson subjects and Scripture texts ee-
lected and copyrighted by International
Council of Religious Education; used by
permission.
THE LAW IN JESUS’ DAY
LESSON TEXT—Deuteronomy 6:4-9; Mat-
Uiew 5:17-19; Mark 19:17-22.
MEMORY SELECTION—Think not that
I am come to destroy the law, or the
prophets: I come not to destroy, but to
fuMU.—Matthew 5:17,
Jesus Christ is the believer’s final
authority. He is both our Saviour
and our Lord. He is our teacher,
our guide, our pattern in all things.
It is therefore of the highest im
portance that we know his attitude
toward the Old Testament laws,
and that is just what we are to
consider in the lessons of the next
three months under the general
title, “Jesus Interprets Old Testa
ment Laws.”
Our introductory lesson tells us
of the origin, interpretation and ap
plication of the law, then we go in
later lessons to consider the Ten
Commandments in the light of the
teachings of Jesus.
It is appropriate to point out that,
far from being outmoded, the Ten
Commandments are really the
basis of all moral law. They need
a diligent restudy and re-emphasis
in our day of disregard of moral
standards.
I. The Law—Given by God (Deut.
6:4-9).
Our God is the one true God who
is to have the complete and con
stant devotion of all. The fact that
so many men have ignored him ex
plains the awful depth to which the
world has fallen.
This one and only true God has
given through his servant, Moses,
the fundamental moral law for the
government of man, and he is to
give diligent attention to it at all
times.
Religion in the household (v. 7)
should include the teaching of the
Word, and the easy natural discus
sion of spiritual things in all the
varying circumstances of home life.
Blessed are the parents who make
it easy for children to talk about
the things of God as naturally and
unaffectedly as they discuss the oth
er phases of life which interest
them.
The law of God should go with
his people into their daily occupa
tions (v. 8), not in any formal or
stilted way but as the normal ex
pression of their love for him. It
should be evident to all who enter
the home that the Lord is loved and
honored (v. 9).
II. The Law Fulfilled by Jesus
(Matt. 5:17-19).
The law of God is eternal, never
to be abrogated, never set aside.
Christ himself, although we might
properly say that he was in reality
the lawgiver and thus had power
and authority over the law, indicat
ed his purpose in coming to be that
of giving the law its full meaning,
not of destroying it.
One could wish that those who
profess to be his servants might
have the same measure of regard
for God’s law. If they did, they
obviously would not be so ready to
ignore it, so quick to change it or
ready to accept with their Master
every “jot and tittle”; that is, even
the minutest detail of his Word.
It is a mark of greatness “to do
and teach” the law of God (v. 19),
and of pathetic smallness to break
his commandments and to teach
others to disobey God. Some of the
supposed great men of this world
are mighty small when they are-
measured by God’s yardstick.
The one who recognizes Christ as
the fulfillment of the law will go on
in consistent living. In his strength
and by his grace we are to obey
every moral precept.
III. The Law—Applied to Man
(Mark 10:17-22).
The moral law, which is God’s
law, is good and in its keeping man
finds guidance for his life. Apart
from Christ, however, he finds him
self unable to keep the law.
The gospel of the grace of God
in Christ Jesus takes us a step be
yond the law, and it is a great step
for here we meet and follow the
one who is greater than the law,
the giver of eternal life.
Obediehce to the commandments
brings a man up to the very en
trance upon that life, but to enter
in he must have more than the
“things” of the law; he must have
the person who is “the door” to
eternal life.
The young man who came to
Christ was rich. His mind was ob
sessed with things. He had made
it his business to observe the law,
and had done well (v. 20), but his
soul was not satisfied. He thought
one more “thing” that he could do
would accomplish his purpose.
The general attitude of the man
was commendable. He sensed his
lack of the vital something which
would remake his life. He came to
the right one—the Lord Jesus—with
his question.
His failure to go beyond the things
of the law to a faith in Christ,
however, showed that he loved his
possessions more than he desired
to follow the Lord.
IfftSS#::::;:::
HOUStHOW
Guard Sugar Supply;
Use It Carefully
When Doing Canning
Cherries red, cherries ripe yield
bright jewel-colored jams and jel
lies to brighten the table. Make a
small quantity this year to save
on sugar. Short cooking protects
their fresh color.
One of our longest-lasting short
ages is still with us this summer
when we do our
canning. Yes, it’s
sugar. Those of
you who before
and during the
war learned of
the great useful
ness of the well-
stocked canning cupboard will again
make your plans for canning this
summer. And, in spite of sugar dif
ficulties, the canning cupboard can
still be filled to the brim to help tide
over those days when you have just
to reach out and get fruit, jams,
pickles or vegetables.
Tomatoes were mighty scarce this
past year for folks who did not have
their own supply. We don’t know yet
what the supply picture is for the
coming year, but home-canned
tomato juice is so delicious it would
be well to put up your own. Here’s
how:
Tomato Juice.
Use firm, red-ripe, freshly picked
tomatoes. Discard any that are
bruised or specked with decay and
fungus. Wash carefully and leave
whole to steam; or, cut into small
pieces and cook until soft. Press hot
tomatoes through a sieve and re
heat to the simmering point. Pour
into hot, sterile jars and process for
20 minutes in a hot-water bath at
the simmering point, or 10 minutes
at the boiling point.
If you like to use tomato puree
for cooking during the fall and win
ter, you’ll want a supply of that on
hand, too. I’m giving you a recipe
for the seasoned type which is per
fectly delicious to use for casseroles
and meat dishes. Don’t forget that
a supply of homemade tomato soup
and vegetable soup comes in mighty
handy on busy days, and there’s no
time like the present to can it:
Tomato Puree.
4 quarts chopped tomatoes
6 onions
3 carrots
2 cups chopped celery
3 sweet peppers
Salt and pepper
Wash, chop and measure firm, ripe
tomatoes. Steam until soft. Press
through fine sieve
and cook until
thick. Chop other
vegetables, cov
er with boiling
water and cook
until soft. Press
through a sieve
and add to toma
to pulp. Reheat
and pour into
sterilized jars. Process 60 minutes
in a boiling water bath.
Tomato Soup.
1 teaspoon mixed spices
6 quarts chopped tomatoes
1 cup chopped parsley
Lynn Says:
Don’t Waste Fats: Those
extra household fats are still
needed for making soap, nylons
and other essentials. What you
cannot use at home, store in a
can and give to your butcher.
To render fat, collect any ex
cess fat trimmings from un
cooked or cooked meat and store
in refrigerator until you have
collected a goodly portion.
Grind or chop them fine, then
render over a slow flame, a dou
ble boiler or in a slow oven
(while you roast meat, for ex
ample). Strain through a cloth
and keep refrigerated.
Crush or grind the cracklings—
the small crisp pieces left after
fat is rendered — and use in
quick breads, particularly corn
bread.
Use cured pork rinds for sea
soning vegetables, casserole and
other cooking.
Skim excess j.ai trom soups,
gravies and stews and use in
making gravies and sauces.
Rendered fats may be used in
all types of frying at home or
for spiced cakes and cookies.
Lynn Chambers’ Menus
Broiled Beef Patties
Lyonnaise Potatoes
Summer Squash
Fruit-in-season Salad
Corn meal Muffins Jam
Cantaloupe a la Mode
Beverage
4 onions
2 sprigs parsley
IH cups water
Vn cup butter or substitute
% cup flour
1 tablespoon sugar
Salt and pepper
Add spices to vegetables and wa
ter and simmer until soft. Drain and
save juice. Press vegetables through
a fine sieve. Melt butter, add flour,
stir until blended and add juice. Stir
until smooth and thick. Add vegeta
bles, sugar, salt and pepper. Cook
until thick. Pour into sterile jars
and process 35 minutes at 10 pounds
pressure or 2 hours in a hot water
bath. Thin with water or soup stock
before serving.
Vegetable Soup Mixture.
5 quarts chopped tomatoes
2 quarts sliced okra, or small
green lima beans
2 quarts corn
2 tablespoons sugar
2 tablespoons salt
Cook tomatoes until soft, then
press through sieve, removing skin
and seeds. Add
other ingredients
and cook until
thickened. Pour
into sterile jars
and process at 10
pounds pressure
for 60 minutes.
Our jelly reci
pes are smaller
in quantity this
season because
we know that
you’11 want to save sugar for actual
fruit canning. A few jars of jelly
or jam, however, and some of the
pickles are an excellent picker-up
per, so do make up a few jars of
each.
Peach Jam
(Makes 6 6-ounce glasses)
2Vs cups fruit
294 cups sugar
Vs bottle fruit pectin
Peel and pit about 2% pounds fully
ripe peaches. Crush or chop very
fine. Measure 2% cups into a large
saucepan. Add sugar to fruit in
saucepan and mix well. Place over
high heat and bring to a full rolling
boil and boil hard one minute, stir
ring constantly.
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Fully ripe peaches are best for
making luscious jams. They will
uot turn dark if cooked quickly
with pectin added to insure jell
ing quality.
Remove from heat and stir in bot
tled fruit pectin. Stir and skim by
turns for three minutes to cool fruit
slightly, to prevent floating fruit.
Pour quickly into glasses. Paraffin
at once.
Sour Cherry Jam: make as direct
ed above, using IVt pounds of fully
ripe sour cherries to get 2% cups
of fruit. Use 3% cups of sugar.
Jams are made by cooking
crushed fruits with the sugar until
the mixture shows little or no free
liquid. They require about % pound
of sugar to each quart of fruit. One-
half of the sugar may be replaced
with honey or corn syrup in the
following recipe, which may be used
for blackberries, dewberries, logan
berries, raspberries, boysenberries
or youngberries.
Berry Jam.
Wash and crush the berries. Add
V* cup water to each quart of ber
ries. Cook until soft. Press the
cooked berries through a strainer
to remove seeds, if necessary. Add
% pound sugar (or half sugar and
half corn syrup) to each pound of
berries. Boil until thick. Pour, boil
ing hot, into sterile jars and seal
at once.
Any of the current crops of fruits
may also be used for jams. Use %
as much sugar as fruit and make
sure the jam is cooked until thick,
with no free liquid. You’ll have
to stir frequently to keep the jam
which is a very thick mixture, from
burning.
Released by Western Newspaper Union.
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666
Sweet Corn
When selecting sweet com at the
market, or from the garden, look
for ears that have fresh green
husks. Peel back the husks to see
if the cob is well filled and the ker
nels are plump and milky. This
is the stage at which sweet com Is
most suitable for both the table and
die can. Com that stands even a
short time after picking becomes
tough and loses its sweet flavor be
cause the process of ripening con
tinues and changes the sugar to
starch
WNU—7
27-
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