Historical Newspapers of South Carolina

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THE NEWBERRY SUN. NEWBERRY. S. C. ★ ‘ ★ ★ ★ * ★ ★ S)* ★ ★ ★ HevsMMom ^M^sssyssysssssj, Serve Sandwiches the Family Likes (See Recipes Belov. ) Sandwich Magic Sandwiches,, those mighty Ameri can favorites, are a wonderful food for lunches, snacks or enter taining. To think that two slices of bread with a de lectable filling can contain so many foodstuffs good for health is indeed a great achievement. Almost any type of filling may be used, depend ing upon the use of the sandwich. There is no limit on the type of bread to be used, either, and buns are often used to great advantage n ham or cheese sandwiches, or soft-filling sandwiches. Probably the most popular use for the sandwich is as a snack or a lunch box item, but there are daintier types to use with salad for entertaining. Here are several interesting types of fillings that go well with school lunches. All the recipes make enough for several sandwiches, and fillings may be kept in a jar or covered dish in the refrigerator so they will last. Potato Salad Filling. VA cnps diced cooked potatoes 2 hard cooked eggs, minced 1 sweet cucumber pickle, minced 14 teaspoon chopped onion Salt and pepper to taste Mayonnaise Combine potatoes, eggs, pickle and seasonings. Moisten with may onnaise to a spreading consistency. Use for white or whole wheat bread. Deviled Peanut Butter. V2 cup deviled ham Vi cup peanut butter 2 tablespoons chopped pickle Mayonnaise Combine peanut butter, ham and pickle. Season to taste and mois ten to spreading consistency with mayonnaise. This is good with a graham or dark bread. Egg and Celery Filling. 4 hard cooked eggs 2 dill pickles, chopped 1 tablespoon vinegar Salt and pepper 14 cup diced celery 1 tablespoon minced onion 3 tablespoons mayonnaise Separate yolks and whites. Chop whites and combine with celery, pickles and onion. Mash yolks and add vinegar. Combine with first mix ture and add mayonnaise. Season to taste. Liver Filling. Vi pound liver sausage 4 tablespoons chili sauce 14 cup celery, chopped 2 tablespoons melted butter or substitute LYNN SAYS: Use these short-cuts: If a rec ipe calls for soured milk and you do not have any at home, use 2 teaspoons of vinegar to % cup of evaporated milk and let stand until it sours. When broiling steaks and chops, place 2 slices of bread in the pern under the broiling rack to prevent fat from splattering in broiler. In cleaning fish, prevent the odor from clinging to the hands by rinsing them in chilled water before touching fish. Wash after wards in a solution of as hot as possible salt water. To sugar dates, doughnuts, etc., place sugar in a paper bag, add dates and shake. When preparing green or wax beans, it is quicker and easier to cut them crosswise with scis sors, than trying to cut them with a paring knife. To warm leftover rolls, sprin kle with hot water, place in a paper bag and set in oven for a few minutes. LYNN CHAMBERS’ MENUS Scalloped Ham and Noodles Green Peas Cabbage-Carrot Slaw Graham-Nut Bread Beverage Pineapple-Chiffon Pie Mash liver and add remaining in gredients. Season to taste. Use on white or rye bread. Salmon Filling. 2 cups shredded red salmon Vt cup chopped green pepper 1 cup mashed potatoes V, cup chopped cucumber pickles Salt and pepper Mayonnaise or salad dressing Combine all ingredients, season to taste and add enough mayonnaise to make of a spreading consistency. Use with white or whole wheat bread. Tuna Fish Filling. 1 cup shredded tuna fish 1 cup finely chopped tomato % cup diced cucumber 1 teaspoon minced onion Sait and pepper Mayonnaise Combine all ingredients, season to taste. Add enough mayonnaise to thin to spreading consistency. Raisin-Honey Filing. 1 cup chopped or ground raisins % teaspoon salt 3 tablespoons honey *4 cup chopped nuts 1% teaspoons lemon juice 1 tablespoon mayonnaise Mix all ingredients together and use as a filling between thin slices of brown or white bread. Cheese-Marmalade Filling. Vt cup grated American cheese Vi cup orange marmalade % cup cream Prepared mustard Combine cheese and cream, then add marmalade. Spread on bread with % thin film of prepared mus tard. When you serve sandwiches for entertaining or with salads, the open - faced vari ety are very pop ular. Use only very fresh bread, thinly sliced and buttered. Here are spread suggestions: Mushroom-Ham. Cover very thin slices of boiled or baked ham with mushrooms which have been peeled and halved. Broil until the ham is browned delicately and the mush rooms are soft. Pimiento Topping. 1 teaspoon cornstarch 2 tablespoons butter or substitute 1 cup diced cheese 6 tablespoons milk V*. cup chopped pimiento Salt and pepper 2 tablespoons pickle relish Combine cornstarch and milk. Add cheese and butter. Cook in a double boiler until thick and smooth. Season to taste and cooL Add pimiento and pickle relish. Spread on thin, buttered slices of bread and serve at once. Tomato-Egg Topping. !4 cup minced onion 1 cup canned tomatoes or juice 14 cup minced bacon 6 eggs, slightly beaten Salt and pepper Fry bacon until crisp. Add onion and brown. Add tomatoes and season to taste. Add eggs, cooking slowly, stirring constantly until whites are firm. Serve on toast. Cucumber Topping. 1 medium cucumber 4 hard cocked eggs, chopped 1 teaspoon minced onion Mayonnaise Salt and paprika Peel cucumber and slice length wise. Remove seeds and chop fine. There should be about 1 cup pulp. Add onion and eggs, moisten with mayonnaise to spreading con sistency. Season to taste and spread on buttered slices of bread. Garnish with paprika. Released by Western NewsDaoer Union. IMPROVED UNIFORM INTERNATIONAL S UNDAY K chool Lesson By HAROLD L. LUNDQUIST. D. D. Of The Moody Bible S nstitute of Chicago Released by Western Newspaper Union. Lesson for October 27 Lesson subjects and Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. PAUL’S WIDENING FIELD OF SERVICE LESSON TEXT—Acts 13:1-5. 13. 14. 44-46, 48, 49; 14:26, 27. MEMORY SELECTION — But when It pleased God ... to reveal his Son in me, that I might preach him among the heathen. —Galatians 1:15, 16. God uses men to accomplish his high and holy purpose of preaching the gospel in all the world. They must, however, be men who have been called by the Holy Spirit, pre pared and sent out by him. They must be willing to labor and to sac rifice without limit for his glory. Paul was such a man, and as we study the widening sphere of his service and influence, we catch a vision of what missions should mean in the church. I. A Missionary Call (Acts 13:1-4). Much discussed among earnest Christians is the question of what constitutes a missionary call. The need must be brought home to the individual believer’s heart by the Holy Spirit, and he must give a conviction that one is to go o..t to meet that need. Note that the call came through a live, active and well-equipped church in Antioch, a city of Syria. It was a cosmopolitan church—read the names of those who served there. They were of many nationali ties and of various occupations and social positions. In the midst of that group were two exceptionally able preachers, Barnabas and Paul. They all loved the Lord and served him. To such a church the Holy Spirit can speak, be heard and obeyed. Notice that they gave of their best, at the direction of the Spirit, not withholding it for themselves (cf. II Sam. 24:24). Good wants our best. Sent forth by the Holy Spirit these men went promptly and willingly. Why should the Lord have to plead, and prod, and wait for his people to obey him? II. A Missionary Conquest (Acts 13:4, 5, 13, 14, 44-46, 48, 49). To trace this first missionary journey it is well to look at the map illustrating the Acts and epistles at the back of most Bibles. It will appear at once that it was not an easy itinerary these men undertook. It involved travel by sea, through difficult country, and often among hostile and hateful peoples. God does not call his servants to an air-conditioned arm-chair evan gelism. His Word must go out where it has never been heard, and that means pioneering among the most backward of peoples, the need iest of this earth. It means work ing in rescue missions, in thank less and difficult pastorates; yes, anywhere the Divine Executive, the Holy Spirit, may direct. Paul met both popularity and per secution, and that not far apart. After the experience of acceptance and rejection on the island of Cy prus (Acts 13:7, 8), Barnabas and Paul went to Antioch in Pisidia (a different city than Antioch in Syria; see map). Here they were invited to preach in the synagogue and Paul was blessed in the presenta tion of a powerful gospel mes sage. Read it in Acts 13:16-41. It met with such a response that the people “besought that these words might be preached to them the next Sabbath” (v. 42). So great was the popularity of Paul’s message that the whole city came the next Sab bath “to hear the Word of God.” What a wonderful sight that must have been. But wait—there is something else here beside popularity, and its name is jealousy (v. 45). It caused the Jews to blaspheme as they con tradicted Paul’s preaching. Jealousy always makes a fool out of the one who yields to it. Yet this green-eyed monster is per mitted to go right on hindering the work of God. The result in this case was that Paul turned from the Jews to the Gentiles with the gospel, to their great joy and delight. This is a great turning point in the history of the church. Now the preachers turn home ward to Antioch in Syria, and there they had HI. A Missionary Conference (Acts 14:26, 27). Nothing stimulates missionary giving, and praying, and going in a local church like a live missionary conference, where those who have been on the field come back and tell what the Lord has done as they went out to serve him. It is good to know that what the Lord led men out to do has been fulfilled. Hiat completes the circle of divine guidance and blessing, and strongly encourages us to go again —and others m go for the first time —to do missionary work for God. The church which does not have such an annual missionary confer ence misses a blessing and an op portunity for enlarged vision and service. No pastor or church can afford to miss such an open door for the working of the Holy Spirit of God. Woman's World Some Extra Skirts Will Make A Small Wardrobe Seem Larger 'X'HOSE of us who have small clothing budgets are constantly looking for ways to make them ap pear larger without adding too much extra expense to our allot ment. One big help to such a ward robe is an extra skirt or two, one for sports or casual wear and an other one for dress-up occasions. Fortunately, these skirts can be added to the wardrobe if you are handy with a needle and happen to have a coat that is no longer fash ionable. Perhaps you have a tweed sports coat that is showing too much wear. This can be ripped apart, and the inside of the material which is still bright and new looking—if it has been protected by a lining— can be fashioned into an attractive skirt. Soft wool spring or fall coats or evening wraps might still be good, although out of date, and they can offer their material for the dressy skirt. If you’ve done any amount of sew ing, you know that making a skirt is really a simple matter, much eas ier than a blouse or even a dress. Tailoring and fit are very impor tant, however, and every care should be taken to make the most of the fabric you are using. If you are using an old coat for the skirt, rip apart all of the seams, since the skirt must be recut en tirely. Use a pattern that gives you attractive lines, and make sure that you have plenty of material for the skirt you wish to make. Pleating a Skirt Requires Care If you have chosen to make a pleated skirt, work on a flat surface and have your basting thread and needles handy, as you will need all these helps. // you have enough blouses . . . Patterns show perforations where the pleats fold, and when cutting the skirt these should be marked heav ily with chalk. Fold the pleats on the line of the white chalk marks, using straight and even lines. Pin and baste carefully, working on a flat surface so that you can pleat the skirt all the way. It should be basted carefully and then pressed after you are certain the pleats are even and correct. In basting pleats it is best to baste the center pleat first, then the ones to either side. If the skirt is pleat ed all over in front, the pleats will overlap considerably at the waist line. In all cases of pleating, keep the lengthwise grain of the fabric as correct as possible; otherwise, the skirt will appear lopsided and will be difficult to wear. Careful tailoring is required in making pleats, but it is possible for even a beginn =r to do this cor rectly, provided she measures care fully and works correctly. Use pat tern directions and tape measure discreetly. Stitching is very important if the finished skirt is to look nice, but with good basting stitches to guide you, there should be no difficulty in this respect. Hidden Zipper Gives Smooth Fitting Skirt Now that zippers are again avail able, plan to put one of them into your skirt if you want a nice, smooth look around the hips. Lay the closed fastener along the unstitched side of the skirt on the seam. Make sure Make some extra skirts. Ideal for Travel The young lady who is about to go traveling will appreciate a bag large enough to carry her glamor preparations neatly arranged in place on a removable upright tray. This bag comes in black, red, navy and hazelnut brown with self color stitching. the center of the zipper lies exactly over the seam line, with the slider down. Pin fastener in place easing fabric slightly and using the pins crosswise. Baste fastener in place, using large catch stitches, and keeping straight and neat. Remove pins and turn over the skirt. Make a pocket at the top of tne placket to conceal the zipper hy basting Vi inch below the top of the fastener and V* inch from the seam line and make the shaped end % of an inch wide across the top. Pivot needles at the comers when stitching in che zipper. All sewing authorities tell us that it is much easier to insert the zip per when it is closed. If there is enough material at the opening for this fastener, it may be folded and stitched as above to conceal the zip per. If there is not enough ma terial at the seam to do this, an extra piece will have to be stitched in before putting in the zipper to conceal it. Do not remove the stitching on the zipper or the seam until the work is completed. Too much can never be said on the importance of having hems properly sewed. But before this can be done, see that you have selected the proper length for your skirt. Have someone else pin it up for you if possible, or use one of the hern'markers if you must do your own. Use a binding at the hem so that it can be stitched properly without being too bulky. Make It Wear! Careful finishing on a garment means longer wear, whether you are buying a garment or making it yourself. Check the following points to see whether garment is well finished: 1. Stitching on buttonholes should be firm with no sign of fraying. See that buttons are sewed firmly but not tight. 2. Check to see if all plackets are neatly finished, trim and not bulky. 3. Examine stitching to see that it is even and neat, and that all seams are held together. The thread should match the fab ric so well that you cannot tell too much of a difference between them. 4. All seams should be at least one-half inch deep. Pinked seams are used for firm weaves otherwise fabric will fray. Bound seams are best for loosely wov en fabrics. French seams are best for lightweight fabrics while a double stitched seam prevents fraying in a heavier type of fab ric. 5. Hemline should be straight and of a length becoming to the wearer. It should be of the same depth all the way around, finished with scam binding or turning un der. Fall Fashion Notes Necklines have taken to trim- mix g. You’ll be in style if you have them trimmed with pearls or se quins, and your bodices show em broidered flowers—or elephants. Long forgotten luxurious notes are added to many garments, with raglan sleeves, dropped shoulder lines, and furs. Skirts are slightly shorter in some cases, but the knees still remain well covered. Black is the smart thing to wear when you go to the city. It always looks neat and smart, and pearl ac cessories show off well with it. There’s much pocket interest in the new suits. Some of them have broad flaps, others are deeply curved. There’s interesting stitches on some of them too—all of which adds a simple and elegant decora, tive note to the costume. SEWING CIRCLE PATTERNS f-^racticaf an cl Pretty (Pib 8081 34-48 /"'OVER up your pretty frocks with this neat bib apron—at tractive and practical. Over-size ric rac makes a colorful trim, and there’s an ample pocket for odd ments. Pattern 8081 has a well illustrated sew chart that the be ginner in sewing can follow smoothly. No Dueling Pistol Till 200 Years After Gun Invented The pistol was not used in a duel of honor until 1759, or more than 200 years after its invention, says Collier’s. Although dueling was gradually being suppressed, the introduction of the weapon in creased its prevalence and re sulted in the development of the dueling pistol. For nearly a century afterward, the gunsmiths of Europe vied with one another in making these fire arms, pairs of which, enclosed in elaborate cases, sold at prices ranging up to $4,000. Pattern No. 8081 comes in sill 38. 40. 42, 44. 46 and 48. Size 36.4 ol 32 or 35-inch; 7 yards trimm| The Fall and Winter Issue of 1 contains a wealth of ic'cas for esf an who sews . . . specially desiM ions, beauty and bome-makinrf free belt pattern printed in Price 25 cents. SEWING CIRCLE PATTERN) 530 South Wells St. Chica Enclose 25 cents in coins pattern desired. Pattern No Name Address. Fruits of Genius ResuJ Of Labor and T1 Alexander Hamilton to an intimate friend: "ht me some credit for geniuj I have a subject in hand 11 profoundly. Day and nij before me. I explore it 1 bearings. My mind beco^ vaded with it. “Then the efforts whicj the people are pleased L fruits of genius. It is til labor and thought.” I This Home-Mi Cough Reliej Truly Surpri] So Easy. No Cooking. B4r You may not know it. but) own kitchen, you can easily a really surprising relief to, due to colds. It’s old-fashion mother probably used it—bd results, it’s hard to beat. First, make a syrup by cups granulated sugar an of water a few moments, solved. No cooking need< trouble. Or you can use ct liquid honey, instead of si Then get 2% ounces of any druggist. This is a si pound of proven ingredler centrated form, well 1 quick action in throat and] irritations. Put the Pinex into and fill up with your syrup, make a full pint of splend syrup, and you get about : as much for your money. Children love its pleasaniY9QH And for quick relief, it’s a wondeiT” It loosens the phlegm, soothes the irri tated membranes, eases the soreness, makes breathing easy, and lets you get restful sleep. Just try it, and if not pleased, your money will he refunded. 7&0//V Here’s WHY You’ll Like the UUnmn moRninc