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THE NEWBERRY SUN. NEWBERRY. S. C. ^UeJtome ^aum (lep&itesi in WASHINGTON By Walter Shead WNU Corrtspondml WNU Washington Bureau, 1616 Eye St.. N. W. A Little Bit of America Transplanted in S. Pacific OIKINI ISLAND.—There is an un- ^ forgettable picture spread be fore me here in this south Pacific atoll . . a picture of groat beauty and a lesson which portrays the American way. For tonight as far as the eye can see in a huge arc which marks the curving length of this three-mile- long island thousands of electric lights wink in the soft trade winds and mirror their reflections in the gently swelling waters of the la goon. Thousands of other lights from the fleet of some 200 ships an chored in array form other pat terns of reflected lights, numerous searchlights stab the star-studded sky and the winking lights of ship communications play a soundless tattoo upon the southern night. Red and green riding lights atop the masts sway in the rolling waves and add color to the magical picture in this far-off place. Tet only a few shoit months ago this island and the entire atoll of coral reefs and islets was as primi tive and wild as when the first Polynesians steered their frail out rigger canoes into Bikini lagoon some 800 years ago. Today the small band of natives has been moved bag and baggage to another larger island and taking their place are thousands of American boys swarming the beaches and playing beneath the cocoanut palms from which the natives derived their chief food supply. Paving, Steel Buildings Concrete walks have taken the place of the rough native trails; coral roads have replaced the sandy paths trod for centuries; rough thatched huts have been replaced by sturdy American structures; handball, basketball, tennis and horseshoe courts edge into the palm groves. Steel towers form installa tions for radio, television and other communications standing high above the trees. The chug of a gasoline engine, the roar of bull dozer motors and the shouts of men in recreation break the stillness of the night . . . such sounds as have never before been heard since this ancient volcano thrust its crater rim above the waters of the Pacific and the countless millions of coral polyps deposited their skele ms for eons of time to form the rock and sand base of the atoll reefs . . . the crashing splitting thunder of two atomic bombs have broken the peace and stillness of this fairy land. American ships lie upon the coral heads of the lagoon floor . . . 30 fathoms down. Soon divers will explore their wrecked hulls to note the work of atomic energy and blast upon the workmanship of shipbuilders. Oceanographers will again chart the lagoon bed to see what this man made force has done to nature’s work. Biologists will study the fish life to learn what radio-activity has dene to the living tissues. In the years to come an entirely new spe cies of fish may be one result. A radio station, ice plant and elec tric plant lend their functions to this newest outpost of the American way . . . for where American sailors and American soldiers and airmen go so must go the American way in ships and planes. Expensive, but Worth It To date this mass movement of ships and men 'their supply and maintenance has cost the American taxpayers some $70,000,000 so that our military planners might learn the effect of atomic energy on ships and men and materiel. And it is costing an approximate half million dollais a day to keep it going . . . going well beyond the summer months for the third test is now scheduled for November and the to tal cost will run well over $100,000,- 000. Our congress and our mili tary leaders believe it is well worth it. And they’ve left nothing undone. A jazz orchestra plays sweet swing music and the sound is waft ed across the water from the of ficers’ club where the legend over the doors reads “Up end Atom.” And there’s plenty of refreshment in liquid form, so plentiful it may be the reason for the shortage in the States and cheap too. Some 30,000 men are here ... a little piece of the United States transported to the South Pacific. If we could only see a ferris wheel the scene before us would resemble nothing more than C ney Island. • • • About one-fourth of the animals exposed to the atorh bomb test of July 1 are now dead. This does not include those killed for autopsy. Capt. Shields Warren, radiological expert, says that about onedhird of the survivors are in a critical con dition from bums. Four goats, all quite sick, have been flown to the U. of Chicago for blood studies. Their ailment is due to radioactive rays. One hundred and eight white mice have been flown to the Na tional Health Institute at Bethesda, Md., where they will be studied. WOMAN'S WORLD Old Coats Make Nice Toppers If Tailoring Is Well Handled (f^ut £rtta ^JlaHe V 'X'HE most popular coat for the younger set for the present ap pears to be the short topper that fits well over all kinds of dresses and even suits. It’s sort of a casual affair that slips on and off easily But still makes the girls look well turned out. It’s surprising how many old coats can be converted easily into attractive toppers for school. Per haps last year’s coat looks just a bit shabby for wear this year, or is a bit outmoded by the abundance of shorter coats the others are wear ing. If the coat is plaid or tweed or a nice solid color, then it is per fect material for the popular top per. Look for a coat whose material is firmly woven with enough body to tailor nicely. If the coat has a nice top, such as a lapel style or even a collarless one that sets well on the girl, you will have to do little to the coat except, perhaps, to change the padding in the shoul ders, and make a present of a new lining that will carry it through the present school season. You will probably not use a pat tern for the coat, but in cutting it down it is perhaps best to fit it on the girl so as to be sure that you get the right length to it. This should be folded up and pinned first so that you will know exactly how it looks before going to work with the shears. When Changing Sizes Use New Pattern If, however, you are making a large coat into a smaller one, the best plan to follow is to rip ’he coat apart and use a pattern. Have the coat cleaned, ripped carefully, and pressed very flat so that pinning and cutting can be easily done. When working with woolens, you can’t have the ironing board too handy. All seams on such heavy material should be pressed open et / Remodel last year’s coat. . . . carefully as soon as they are Stitched. This pressing may sound like a lot of nonsense, but it’s ab solutely essential so that you work along carefully planned lines and get the stitching as even as pos sible. The seam allowance on woolens should be ample as the fabric will pull out unless you’ve taken care of this carefully. It’s also necessary to allow plenty for seams so that the garment can be pressed well and have the seams lie flat once they are put together. In some woolens which do not rav el easily, or those which are not too heavy, the seams may be fin ished with pinking shears, but should the fabric be heavy at all it’s best to overcast the edges to give a nice finish to the garment. If you are remodeling an old coat, and particularly if shortening to a topper style, you will have to re move the pockets. Fit the pockets onto the coat after it has been short ened because in most cases they will have to be lifted, and they should fit the wearer. Pin the pockets in place, with the sides of the pockets on a true lengthwise grain of fabric. Then stitch up to the top of the pocket, then turn down and stitch to the bottom, across, up to the top of the opposite side, and down the width of the hem. Pivot squarely at each corner. Keep stitching within A inch of the edge, which will make Designed for School Shoulder detail takes this blue and white striped blouse out of the ordinary class. Diana Lynn, star of “Easy Come, Easy Go,” wears this costume, so ideal for the school girl. For this year’s football games. Handling Materials Labels on ready-made gar ments end fabrics are an impor tant guide to their care and will repay you well in the long rim. These directions will tell you what temperature to use for pressing, as well as tips on* the types of cleaning necessary. If your label tells you wool is preshrunk, you won’t have to shrink it yourself. If not shrunk, do' it thus: Wet a three-yard piece of muslin, wring it out and lay over the wool. Roll both fab rics together smoothly and allow to stand for 12 hours. Then re move wool, hang to dry. You may then be sure there will not be shrinkage after the garment is cut and sewed. If you are an inexperienced seamstress, select only small prints and checks so that they can be matched easily to other pieces during the sewing. Accessories are an important wardrobe brightener. Look for flow ers, jewelry and interesting stitches in gloves if you want to be in fash ion. The romantic influence is still pre dominant in many fashions. You’ll see it in suits with flared tails, in those colorful apron effects for dresses and skirts, and in very, very feminine hats. Look for velvet and ruffles—feath ers, too—in dressy costumes for the fall. This is a romantic era, and fashion is using that theme, particularly for evening wear. Beach coats are here in full force this year. Some of them look like robes for the home, except for the material, and others are pert and crisp, about knee-length. Others ar* made to match the bathing suit. IMPROVED UNIFORM INTERNATIONAL s UNDAYI chool L.esson By HAROLD L. LUNDQUIST. D. D. Of The Moody Bible Institute of Chicago. Released by Western Newspaper Union. Lesson for August 11 Lesson subjects and Scripture texts se lected and copyrighted by International Council of ReUgious Education; used by permission. JESUS AND HOME RELATIONSHIPS LESSON TEXT—Exodus 20:12; Mark 7:9-13; Luke 2:51, 52. Ephesians 6:1-4. MEMORY SELECTION—Honor thy fa ther and thy mother; that thy days may be long upon the land which the Lord thy God giveth thee.—Exodus 20:12. the stitching less conspicuous than if you stitched % or V* of an inch from the edge. Easy Guide Offered For Lining Coat If you’re remodeling a coat, chances are that the lining will have to be replaced. Select a fabric that slips easily—a type always desira ble for lining any garment—and choose a color that is harmonious. Some of the somber colors may be livened with gay plaid or contrasting brighter colors. An inconspicuous dark color, or a color a shade dark er than the coat itself, is always a good guide. Remove the old lining from the coat, rip it apart and use this as a pattern for cutting a new lining. Since most lining fabrics are of a slippery material, such as rayons and taffeta, it is perhaps best to baste them before sewing. Remember that the linings are sewed on the outside, as the inside of the lining is actually the outside when it is placed in the coat. You will have to attach the lining with hand stitching and this is done with small stitches so that the material will not slip loose. While you are sewing on the coat, you will press it on the wrong side making sure all the seams are flat. However, when the coat is com pletely finished, the final pressing job will have to be done on the out side. Have a fairly heavy cloth well dampened, and lay this over the right side of the material before you run the iron over it. Hang carefully and the coat will be ready to wear. Home—that place so dear to the heart of each one of us—is even mo.e precious in the sight of God. He is concerned about our homes and those who live in them. Right relationship between chil dren and parents have much to do with the peace and prosperity of a community and a nation. Expedi ence has demonstrated that to be true, but. even more basic is the fact that it is in accord with the promise of God. One of the sad breakdowns in modern life is that of proper honor ^and obedience to parents by chil dren. In all too many homes God’s order has been reversed and in stead of honoring and obeying their parents, children (both young and old) have taken the place of “boss,” and mother and father must obey if they want peace and rest. The problem of juvenile delin quency, or perhaps we should say more correctly, parental delinquen cy, is right on ouf doorsteps now. That means that the need for our lesson is both great and acute. The future happiness of hundreds of thousands of children and the pres ent welfare of thousands of neglect ed and boss-ridden parents will de pend on the intelligence and faith fulness with which this lesson is taught in our churches, and the hon esty of hean with which we all re ceive its truth. I. The Responsibility Stated (Exod. 20:12). “Honor thy father and thy moth-' er”—how good, and substantial, and right those words sound. We are told by Paul that this is the “first commandment with prom ise” (Eph. 6:1-3). The Lord was not making a bargain with man, or seeking to draw out obedience by a prize, but there is obviously a great reward in the observing of this com mandment. Then too as the children of God (if we are such) through Jesus Christ, the first and most important consideration to come before us is, What is the mind and will of the Maker of us all regarding this mat ter of the relationship between par ents ar hildren? His words are plain: e are to “honor” our fa thers and our mothers. The word “honor” carries with it a great many things, but per haps the three outstanding elements are respect, obedience and affection. But men do not wish to follow God’s direction, so we see riext II. The Responsibility Evaded (Mark 7:9-13). Such an important commandment naturally held a high place in the thinking of the community. To vio late it involved a measure of shame which me;*-sought to avoid. So the Jews of Christ’s day devised a scheme which made it possible for a man to appear to be very religious even as he deprived his parents of the honor and help to which they were entitled by the law of God. The man who did not wish to sup port his aged and needy parents could entirely evade that God-given responsibility by declaring that his property was “Corban”; tfiat is, dedicated by a vow to God. There after no •matter how great was the need of his parents they could re ceive nothing, and yet he could keep it and use it for himself. Thus do men make “the word of God of none effect” (v. 13) through their traditions. The method differs but the spirit persists even in our day. Jesus made short work of such trickery and evasion. He declared their man-made creeds and tradi tions to be simply a means of mak ing the command of God of none effect. Once more he condemns that formal religious observance which serves as a cloak for sin and selfishness. III. The Responsibility Fulfilled ^Luke 2:51-52; Eph. 6:1-4). The manner in which children should be obedient to their parents and honor them in the home is beau tifully exemplified in the life of our Lord, living as a boy in Nazareth. In the home the growing youth finds the best place for normal, well- rounded development (v. 52). There is no substitute for the home. The words of the Holy Spirit through Paul in Ephesians 6:1-4 stress the same truth and enlarge upon it. This matter oi honoring and obey ing parents “is right,” says Paul. It is the Lord’s way, but it is also that which commends itself to ev ery right-thinking person. There is tremendously important truth on the other side of the pic ture. Parents are not to provoke their children to anger, to disre spect or disobedience. May God help us who are parents that we may take to heart this part of our lesson. Our children are our most valuable possession. Here’s Meat for Your Table (See Recipes Below) Choice Ways with Meat The large amounts of cattle butcher#! recently mean more meat on your table, and for many of us, it will mean rounding up those delectable, mouth-watering recipes that make meat so good to eat. There’s not neat to waste, but you’ll be able to find a variety of cuts with which I : d suggest you do your very best. Cook it carefully so as not to shrink it or dry it out. Sea son it well and you’ll give the family something to cheer about. First we’ll start off with some very flavorful beef recipes. One uses sour cream which will make rich, delicious gravy along with the meat, and the other uses good sea sonings which will do the most for the cut of meat. •Swiss Steak in Sour Cream. (Serves 6 to 8) 3 pounds round steak (2 inches thick) Floor, .salt, pepper, fat 2 onions, sliced Vn cup water y 2 cup sour cream 2 tablespoons grated cheese % teaspoon paprika Dredge steak with flour and sea son with salt and pepper. Brown on both sides in hot fat. Add remain ing ingredients, cover pan closely and simmer slowly until meat is tender, about 2Vi hours. Beef a la Mode. (Serves 10) 5 pounds beef rump roast H pound fat salt pork Pepper 1 clove garlic, chopped Salt, cayenne, floor 2 onions, sliced 4 tablespoons bacon drippings 1 bay leaf 1 sprig parsley 3 carrots sliced 1 turnip, sliced 14 cup boiling water. Cut deep gashes in beef. Slice Bait pork very thin, rub with pep per and place in ,/&' gashes of meat. Rub meat with garlic, salt and cayenne and dredge with flour. Brown onions in bacon drippings, remove onions and place meat in kettle. Place onions, bay leaf and parsley over the meat. Cover and cook slowly until well browned on one side. Turn and brown on other sides. Add vegetables and cook un til well browned. Add boiling wa ter, cover closely and simmer for 3 hours or longer, adding more wa ter if necessary. Serve meat tfith vegetables and gravy. You should be able to find plenty of pork on the market, and there’s no more tempting way of preparing pork chops than with apple stuff ing. Here’s how it’s done: LYNN SAYS: Pan-Broiling Meat: If you don’t have a broiler and want to broil meats, use a heavy, pre-heated frying pan. Do not use any fat in the pan, except when broiling ground meat. Brown meat in the hot pan on both sides. Season only after it is browned, other wise the salt will draw out the rich juices. Never add water or cover the pan for pan broiling. The idea is to make it as close to oven broil ing as possible. When meat is browned, turn down the heat to finish cooking. Turn occasionally to cook evenly, and keep pouring off the fat as it accumulates so that the meat will broil rather than fry. Lamb chops, small steaks, chops and meat patties are excel lent when prepared by this meth od. LYNN CHAMBERS’ MENUS •Swiss Steak in Spur Cream Green Beans with Slivered Carrots Browned Potatoes Head Lettuce Salad Fresh Cantaloupe with Berries Bread Beverage •Recipe given. Pork Chops With Apple Stuffing. (Serves 6) 6 thick pork chops 1 slice salt pork, diced 14 cup bread or cracker crumbs 2 teaspoons finely chopped parsley 3 tart apples, diced 14 cup chopped celery 14 cup chopped onion 14 cup sugar Salt and pepper Have pork chops cut one to two inches thick, with a pocket cut from the inside. Fry salt pork until crisp, then add celery, and onion and cook until tender. Add diced apples, sprinkle with sugar and cover. Cook slowly until they have a glazed ap pearance. Add bread crumbs and season. Stuff into pocket of pork chops. Season chop-., with salt and pepper and brown on both sides in hot skillet^ Reduce heat, add a few tablespoons water, cover and cook slowly until done, for about 114 hours. Braised Veal Steak. (Serves 4) 2 pounds veal steak 1 egg, slightly beaten 2 tablespoons milk 2 cups crushed cereal flakes 4 tablespoons fat 1 small can mushrooms Have steak cut one inch thick, cut into pieces for serving. Dip into mixture of egg and milk, then in cereal flakes. Brown in hot fat and cover with mushrooms and their liquid. Cover tightly and cook slowly until tender, about 45 minutes. Thicken the liquid for gravy and serve over the veal steaks. If you’ve been lucky enough to get your share of lamb, then you will want ideas for preparing the different cuts. Because of its del icate flavor, lamb takes a different type of seasoning than other meats. Lamb Hash in Cabbage Leaves. (Serves 6) 1 head of cabbage 1 pound lamb, minced 2 onions, chopped 1 cup uncooked rice Salt and pepper 3 or 4 tomatoes, sliced % cup water Meat stock Cook cabbage until tender; drain and separate leaves carefully. Com bine lamb, onions, rice, salt and pepper and mix well. On each cab bage leaf place a tablespoon of the mixture and roll, turning ends of the cabbage in to secure the roll. Place the rolls in a greased pan, add tomatoes, water and sufficient stock to half cover the rolls. Cook in a moderate (350 degree) oven or until rice is tender. Lamb en Brochette. (Serves 6) 2 pounds lamb steak 3 tablespoons cooking oil 6 tablespoons lemon juice 1 onion, minced 1 teaspoon salt *4 pound mushrooms Cut lamb into 1-inch squares. Combine oil, lemon juice, onion and salt and pour over lamb and let stand several hours. Drain lamb and place meat on skewers alter nately v/ith mushroom caps. Place 4 inches below moderate broiler heat and broil 12 to 15 minutes, turning several times. Remember that uncooked meat will keep safely only a few hours unless you put it in a refrigerator or very cold place. Ground meat needs colder storage and keeps a shorter time than unground meat. Leftover cooked meat also needs storing in a cold place. 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