The sun. [volume] (Newberry, S.C.) 1937-1972, August 30, 1946, Image 6
THE NEWBERRY SUN. NEWBERRY, S. C.
Eggs Add a Thrifty Note to Menus
(See Recipes Below)
Economy Pointers
When you feel that you want to
be economical in the midst of ris
ing living costs,
a good idea to
follow is to serve
an inexpensive
main dish every
other day. In
this way, you
won’t feel that
you are working
any hardship on
the family, and at the same time,
there will be plenty of good eating
in the economy dishes.
.Eggs are plentiful and economi
cal, so are fresh fruits and vegeta
bles. Fish is also a mighty good
food that lends nice variety to the
menu.
Vegetables can be combined with
other vegetables or with fish and
eggs to add color as well as flavor
to the food. Consider for ex
ample, these egg cutlets that are
served with peas:
Egg Cutlets with Creamed Peas.
(Serves 6)
2 tablespoons fat
4 tablespoons flour
1 cup milk
% teaspoon salt
Va teaspoon pepper
6 diced, hard-cooked eggs
1 egg, beaten
Vt cup dry bread crumbs
2 cups cooked green peas
2 cups well-seasoned white sauce
Melt fat, add flour, then milk
and seasonings. Cook, stirring con
stantly until thick and smooth.
Add hard-cooked eggs and chill
thoroughly. Shape into cutlets or
patties, dip in egg, then bread
crumbs. Brown on both sides in
shallow fat. Heat and top each cut
let with green pea sauce.
Stuffed Baked Potatoes.
6 baked potatoes
% cup m-Jk
2 tablespoons butter
V* cup deviled ham
V\ teaspoon salt
Cut a slice from top of eac
potato, and scoop out the potat
carefully. Mash
potatoes free
from lumps, then
heat milk and
salt and add to
potatoes. Beat
until light and
fluffy. Add butter
and deviled ham.
Beat well. Pile
lightly in potato
shells, place on a
shallow pan and
hot oven (450 degrees) for
utes or until lightly browned.
Here’s an easy dish that can
made with an inexpensive meat a
a favorite vegetable:
bake
LYNN CHAMBER’S MENUS
•Stuffed Squash Bacon
Cottage Cheese and Fruit Salad
Carrot and Celery Strip
Muffins and Butter
Chocolage Cake Beverage
•Recipe given.
Va. cup diced onion
1 cup canned whole kernel com
1V& cup tomato soup or tomato
sauce
Mix ingredients in order given.
Form into patties and fry in two
tablespoons of fat until golden
brown. Place in a greased casserole
and top with tomato soup or sauce.
Bake in a moderate oven (350 de
grees) for 45 minutes.
Sausage and Oyster Loaf.
(Serves 6)
1 pound bulk pork sausage
1 pint oysters ground while raw
2 cups soft bread crumbs
2 eggs, slightly beaten
Mix all ingredients together and
place in an ungreased loaf pan.
Bake in a slow (325 degree) oven
until loaf leaves edges of the pan.
Drain excess fat off occasionally.
Serve with hot hollandaise sauce
and green vegetables.
Before you start using your newly
canned vegeta
bles, make sure
all the old ones
are gone from
the shelf. Here is
fine supper dish
that will use
many h o m e -
canned vegeta-
‘bles easily:
Country Style Vegetables.
(Serves 6)
Yi pound bacon or salt pork
IYj cups onions, sliced
114 cups canned carrots
| 114 cups canned string beans
114 cups canned kernel corn
114 cups potatoes, sliced
1 cup medium white sauce
14 cup buttered crumbs
Cook bacon or salt pork slightly,
then add onion and cook until crisp
and brown. Arrange vegetables in
layers in a buttered casserole and
sprinkle each layer with bacon or
salt pork. Pour white sauce over
all. Top with buttered crumbs and
add a dash of paprika. Bake in a
moderate oven 20 to 25 minutes until
casserole is browned.
Cream vegetables — any vegeta
ble that will hold its shape, and
serve with bits of diced leftover
chicken or ham. This makes a nour
ishing, week-night supper.
The long yellow squash are deli
cious when properly prepared.
You’ll not need any meat with this
one:
•Stuffed Cymling Squash.
Meat ’n Corn Cakes.
(Serves 6)
1 pound ground beef
14 cup dry bread crumbs
14 cup milk
% teaspoon salt
14 teaspoon pepper
1 egg, slightly beaten
LYNN SAYS:
Garnish Your Salads: Add to
their appeal by making them
pretty enough to eat, but always
use an edible garnish.
Slice carrots paper thin, roll
around your finger and chill in
ice water.
Shape cream or cottage cheese
in balls, dust lightly with pap
rika or roll in finely chopped nuts
or olives.
Pare a cucumber as you would
an apple, in a continuous strip.
Chill in ice water.
Slice crisp green peppers and
bermuda onions very thin, sep
arate rings and chill in ice wa
ter. Toss over vegetable or meat
salad.
Cut sweet pickles almost to the
stem. Spread apart to look like
a fan.
(Serves 6)
3 medium sized cymling squash
V2 cup thick white sauce
1 tablespoon grated onion
2 tablespoons chopped green pepper
3 chopped hard-cooked eggs
1 cup grated cheese
Y2 cup buttered crumbs
Boil squash 10 minutes. Drain
and scoop out center. Mash pulp,
add white sauce, onion, green pep
per, cheese and eggs. Fill sheiUi
with mixture, sprinkle with crumbs
and paprika. Place in a shallow pan
containing a little water. Bake in a
moderate oven 20 to 25 minutes.
Veal Rice Loaf.
(Serves 6)
2 pounds ground veal shoulder
1 pound ground pork
1 cup cooked rice
4 eggs, well beaten
?4 cup milk
14 cup chopped pimlento
V4 teaspoon paprika
Salt and pepper.
Have meats ground together. Com
bine with rice. Season with salt and
pepper, paprika and pimiento. Mois
ten with eggs and milk. Pack into a
i greased leaf pan or ring mold and
i bake in 350 degree oven for 1%
hours. Serve with mushroom sauce.
Released by Western Newspaper Union.
EDIT OR*S NOTE: This newspaper,
through special arrangement with the
Washington Bureau of Western Newspa
per Union at 1616 Eye Street, N. W^
Washington, D. C. t is able to bring read
ers this weefcly column on problems of
the veteran and serviceman and his fam
ily. Questions may be addressed to the
above Bureau and they will be answered
in a subsequent column. No replies can
be made direct by mail, but only in the
column which will appear in this news
paper regularly.
Increased Vet Benefits
Veterans’ Service Bureau’s Wash
ington office has been flooded with
requests for information concern
ing the new laws just signed by the
President providing for terminal
leave pay for enlisted men, in
creased pensions for veterans of
both World War I and II and auto
mobiles for amputees.
Next week a full column will be
used for explanation of the ma
chinery set up by the army, navy
and coast guard for payment of
terminal leave to some ,15,000,000
members of the armed services.
Be sure and watch this newspaper
for next week’s explanation.
For those who have inquired
about increase in pensions and
automobiles for amputees, ma
chinery for which is handled by the
Veterans’ administration, here are
the facts:
Approximately 2,000,000 veterans
of both world wars and about 400,-
100 dependents are affected by the
20 per cent increase which author
izes the payment of full pension
or compensation to veterans who
are hospitalized or domiciled in
veterans’ institutions. Heretofore
those veterans were limited to $20
of their full monthly payments, and
in certain cases to $8. The new
regulations do not affect the $1,500
accumulations now permitted for
veterans declared mentally incom
petent. The Veterans’administration
estimates cost of the new legisla
tion will be approximately $298,-
500,000 for the first year. Increases
are effective as of September 1,
but inasmuch as the monthly bene
fit payments are not to be paid in
advance, the increased rates will
not be reflected in any payments
made before October 1, 1946.
Here’s the way it works. Sup
pose a veteran in a hospital obtains
a pension of $60 per month. Here
tofore he has been able to draw
only $20 per month while he is in
the hospital and in some instances
as low as $8. Now he will get the
full $60. However, if he is in the
hospital for more than six months,
he cannot draw more than $30 per
month beyond the six-month pe
riod, but when he is discharged
from treatment or care, he will re
ceive a lump sum equal to the
gmount which was withheld after
the six-month period.
If treatment or care is terminated
by the veteran without approval of
the VA then any amount withheld
will not be paid until six months
afterwards. If he is again ad
mitted to a VA hospital, the re
duction will be effective the date
of readmission, but payments with
held will be paid when he is prop
erly discharged.
In event a veteran dies, while
he is receiving treatment or care,
any amount due him will be paid
to h.s dependents. VA points out
that this 20 per cent increase does
not affect retirement pay and it
does not apply to subsistence al
lowances payable under Public
Laws Nos. 16 and 346.
The Veterans’ administration is
urging veterans to take no action
by making applications, writing
letters or making other inquiries,
since these will only place an addi
tional burden on the claims serv
ice and hinder administration. They
point out that the law requires no
action, it is automatic and all vet
erans entitled to the increase will
receive their increased payments
in the October 1 monthly pay
ments.
As for autos for leg amputees,
the sum of $30,000,000 has been ap
proved to buy automobiles for those
veterans entitled to compensa
tion for loss, or loss of use, of one
or both legs at or above the ankle.
The cost of each automobile is lim
ited to $1,600 including special
equipment or attachments neces
sary to enable the veteran to oper
ate the car.
The law places upon the Veterans’
administration the responsibility
for determining that the veteran
will be able to operate the car
safely and that he will be licensed
to operate it. «
Gen. Omar Bradley stated that
complete details for machinery of
the car purchase plan have not
been completed. Applications will
be made by the veteran to the
nearest VA office.
Questions and Answers
Q. My brother-in-law was killed
in action on Okinawa. His people
received word of his burial on Okin- i
awa in the 7th division cemetery.
Since then, several of his buddies
have returned home and tell us his
grave is not there. Some of these
buddies had even enlisted the aid
of their commanding officers, also
their chaplain and they could not
locate his grave.
A. Write to memorial division, of
fice of quartermaster general, war
department, Washington, D. C.
Woman's World
Economize on Clothing Budget
By Making Youngster’s Garments
YX/’HAT is more fun than sewing
• ’ for children entering school?
Nothing, that I can think of right
at the moment, because these
youngsters usually have such fine,
healthy bodies, basically good fig
ures, clear skin, and bright eyes.
They look so perfect in almost any
thing you turn out, that it’s a
pleasure to sew for them.
Youngsters go through their cloth
ing so rapidly, or outgrow it so
quickly, that home sewing for
them is a necessity. Not only can
yard goods be made up into at
tractive dresses, but many other
things can be remodeled to fit quick
as a wink.
Styles in young girls’ dresses vary
little from year to year, so if you
have two or three good basic pat
terns, these can be used over and
over again.
You’ll discover that your little
girl is very style-conscious, not of
grown-up styles so much, but in her
own age and social group. She
wants to wear dresses like her
friends, the same type, if not the
same fabric. Don’t steer too far
off that course if you want to keep
her happy.
For school dresses and outfits,
your best choices of material are
velveteen, light-weight woolens and
plaids. For warm fall days, cotton
will still be the choice.
Styling Important in
Youngster’s Garment
Though basic styles do not
change much from year to year in
this age group, little girls have fads
and fancies which you’ll do well to
follow. If they should like wide rib
bon trimming or bows, or a certain
kind of ric rac, then let them have
their own way to keep peace in the
family.
Princess styles are very becom
ing on the younger figure. If you
plan to have a button front on
them, the little girl will be much
more able to dress herself, and will
require little help from you during
When you seta for youngsters. . . .
the breakfast rush hour. Sew but
tons on securely, but do not fasten
them too tight.
Another tip to help your young
ster dress herself independent of
your efforts is to have neck
lines open down the front rather
than the back, whenever possible.
This makes it easy for her to slip
into the garment, and she won’t
have to wander about the house
half buttoned until you can get
around to her.
One of the cardinal “don’ts” in
dressing children is not to have the
dresses too long, just because you
don’t want to take them down every
year. Long dresses can give a
youngster an inferiority complex if
her other friends are wearing them
short. Another rule is to have them
fit nicely enough to allow for move
ment, neither too loose or too tight.
Don’t select fabrics that the
youngster has to be careful of al
ways. This will make her too wor
ried about spoiling the dress.
Garment Choice Makes
Wearing Easy
Just what exactly should be in
cluded in the young girl’s ward
robe to give the greatest amount of
wear? The answers to that ques
tion are easy. First of all there
should be plenty of jumpers and
blouses, or perhaps one or two
good jumpers which can be con-
You’ll save money on clothes.
verted into five or six outfits — all
apparently different — just by a
change of blouse.
For early fall plan to use some
of the more sturdy cotton mate-
Popular Jumper
Any girl who is handy with a
needle can make this jumper, a
perennial favorite, for less than
five dollars. The fabric recom
mended for it is a rayon and
aralac with a wool finish.
rials for both jumpers and blouses.
Remember that these will have to
be washed constantly^ and they
should be easy to iron.
Another must for the younger
wardrobe is a skirt, or preferably
several skirts to be worn with
blouses and sweaters and even
contrasting jackets when the
weather becomes cool. Plaids are
very popular with the younger set
and these are easy to run off on
the sewing rAachine.
If you arc- considering a suit for
the young girl, make it very sporty
for everyday wear. By that I mean
have a loose jacket with a pleated
skirt. Work in soft woolens or all
wool or part wool plaids. Both the
jacket and skirt in such a suit may
be worn separately with other
things, of course.
Another good idea for a suit is
the ever popular bolero style. This
can be worked out attractively for
the younger girl if you trim the
hen. of the skirt and the edges of
the jacket in bright wool binding
of a contrasting color, or even a
decorative braided wool.
Whenever you sew with woolens,
remember these three pointers: Cut
larger than average seams so that
the material will not ravel. If the
woolen does not tend to run and
ravel, pinking shears may be used.
Secondly, always press out the
seams after they are sewed, and
have them lie flat.
The third has to do with finish
ing the seam. Most woolen seams
should be overcast and finished with
a binding tape so there is no oppor
tunity for raveling and loose yarns.
Know-How on Fabrics
A number of chemical proc
esses are now used on fabrics
which give certain types of fin
ishes. It is essential to know
them because care oi the gar
ment differs with its finish.
A resin process makes certain
fabrics — cottons and rayons—
crease-resistant, but not crease-
proof. This is helpful in making
skirts and dresses and suits.
Some fabrics contain perma
nent stiffening and as such will
require no starching. Look Jor
washing directions on this type
to come with the material. Some
stiffening will last only through
a few washings, but others will
last the life of the garment.
There are some stain-proof
fabrics which resist certain
stains and dirt. When you buy
the material, ask which has a
wax finish and which a chemical
finish as this information will be
important when you wash the
garment.
Fashion Forecast
For warm school days there’s no
neater trick than the striped cham-
bray dress that is so easy to laun
der. They will look especially youth
ful on the teen-age girl if they’re
made with touches of ric rac, saucy
shoulder tucks and full gathered
skirts.
A three-piece suit offers infinite
possibilities for mixing and match-
ing costumes.
What’s new in color for the school
girl? First of all there are the three
basic types to choose from—black,
brown and gray. For those who
want something a little more vivid,
there’s bright red and brillimt blue.
You’ll see these colors appearing
constantly in fall plaids.
For dressy dresses, select velve
teen — often combined with plaid
taffeta—or velveteen with wool.
SEWING CIRCLE PAHERNS
qCooL JreiL, Pretty cXony
juniors cXiLe ^Jtvo-Piece ^j^rochd
Flatters Mature Figure
/COMFORTABLE, practical and
neat-as-a-pin home frock for
day-long charm. Note the unusual
yoke treatment, the smooth lines
so flattering to the more mature
figure. Try it in a brightly hued
stripe with novelty buttons in a
contrasting shade.
* * *
Pattern No. 8046 is designed for sizes
34, 36. 38. 40. 42. 44 . 46 . 48 and 50. Size
36 requires 3 yards of 35 or 39-inch fabric.
Teen Age Two-Piecer
/c OOD season after season is the
becoming two-piece dress.
Right for every occasion, and not
Hamelin Commemorates
Legend of The Pied Piper
No town in history ever com
memorated a legend as Hamelin,
Germany, has its story of The
Pied Piper, who supposedly freed
it from a plague of rats in 1284
and, in revenge for not being paid,
lured the town’s 130 children into
a cavern where they perished,
says Collier’s. Hamelin dates
many of its records from that
year and holds annual celebra
tions.
The town has several monu
ments to the legendary figure and
a large Ratcatcher’s House whose
clock tower contained, until de
stroyed during the war, a turn
table on which the Piper emerged
on the stroke of the hour followed
by the rats and the children.
difficult for the teen-age sewer to
whip up. This attractive version
has a button-front blouse with
youthful slit neckline and gently
flared peplum.
Pattern No. 1531 comes in sizes 11. 12,
13. 14. 16 and 18. Size 12. blouse. W'z yards
of 35 or 39-inch: skirt, 1% yards.
Send your order to:
SEWING CIRCLE PATTERN DEPT.
530 South Wells St. Chicago 7, Dl.
Enclose 25 cents in coins for each
pattern desired.
Pattern No Size-
Name
Address-
KID O'SULLIVAN SAYS
’’Get O'Sullivan SOUS as well as
Heels next time you havt your
shoes repaired.
EASY DOES IT
OP HILL
or vom:
No lost action—no extra steps. Helps give sweeter,
tastier bread flavor—light, smooth texture—perfect
freshness! IF YOU BAKE AT HOME—always use
Fleischmann’s active, fresh Yeast with
the familiar yellow label. Dependable
for more than 70 years—America’s
tested favorite.
Am Vou'Dowif
with MALARIA?
WIIITCRSMITH’S