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THE NEWBERRY SUN, NEWBERRY, S. C. TWI Home Town ptPOPTER IN WASHINGTON WALTER SHEAD, WNU Correspondent 'Point Four 1 T HE 81st congress is soon to re ceive something tangible on President Truman’s "point tour” proposal as enunciated in his inau gural address. Secretary of state Dean Acheson has indicated that an Inter-departmental group within the government is assisting the state department in developing plans for putting the President’s proposals into action. You will remember that the "point four’’ proposal was the ap plication of this nation’s modern technological know-how to the up building of underdeveloped nations and the President indicated that it was one of the major courses of action to be taken during his admin istration. It has been heralded, as this Reporter has previously pointed ont, as dwarfing the European Recovery program in its scope and althengh it calls for cooper ative effort on the part of the countries affected, there is little doubt but that the bulk of ex pense may be saddled upon the United States. And is it upon this matter of ex pense that opponets of our interna tional policy may focus their at tack. It was brought out on the floor of the senate by both Demo crat and Republican opponents of the Marshall plan appropriations that through loans, grants and every other means of help the United States has given to other na tions of the world since 1945 a total of 24 billion dollars. That’s a tremendous sum even for such a rich country as ours and the oppositian is pounding away on the theme of ‘‘how long can we keep it up without bank rupting our own economy?” The op ponents of ERP were beaten back by the bi-partisan action of the senate, but the opponents are grow ing in number and such senators as Jenner of Indiana have boldly de nounced the bi-partisan program. • * • Lunch Fund Aided The house appropriations com mittee has recommended a direct appropriation of 75 million dollars for the school lunch program. Here tofore this program has been fi nanced out of "Sec. 32 funds.” This fund has become more or less a catch-all for those seeking funds to finance some special agri cultural project. Section 32 of the original agricultural act of 1935 provides for an annual appropria tion equal to 30 per cent of the gross receipts from duties collected under the customs laws to encour age exportation of agricultural products through export bonuses; to encourage domestic consumption of agricultural commodities by di verting them from trade through payment of benefits or indemnities etc. For instance, the potato support program has been largely financed from this fund, so action of the house providing that the funds shall be used for the purposes intended and not for the school lunch pro gram or other programs is good news to the farm groups who have long opposed tampering with the fund, although accepting its ap propriations when they were not forthcoming from any other source. • » • Part of a canal said to have been surveyed by George Washington while he was in his early 20s Is still in a state of excellent preservation here in Washington. It is the old Ches apeake and Ohio Canal which ran between Georgetown in Washington and Cumberland, Maryland. It is kept in repair by the national park service. Washington was the first pres ident of the Potomac company which built the canal. • • • Deserves Medal For pure intestinal fortitude and determination Congressman Charles Bennett of Jacksonville, Florida, deserves a Congressional medal. This young man, serving his fresh man term, was stricken with infan tile paralysis while he was an in fantry captain in the steaming Jungles of the Pacific. Disabled, he has served many months in veter ans hospitals, but was able to walk with a cane and braces when he came to congress. He fell, however, in his room at his hotel, broke a leg, spent some time in Walter Reed hospital and for weeks now has been carrying on his con gressional work in a wheel chair and on crutches with that leg in a cast. And with all he is cheerful, smiling and a dynamo of energy! • • • Truman’s Luck Despite President Truman’s other troubles with this congress, he has had good luck so far on appropria tions. In the first five regular ap propriation bills, the house slashed only S379 million from budget es timates which called for $19.1 bil lion dollars. And it promised to put most ef that back if an expected IS per cent drop in construction costa does net materialize. WOMAN'S WORLD Make Homemaking Pleasanter With a Few Pretty Aprons By Ertta Haley D O YOU succeed in looking pret ty at home? Or, do you hate hearing someone knock on your door because they will see you in an unattractive, dirty dress or a tom apron? Aprons are so easy to make and quickly put together that no woman who works at home need ever look shabby. Use pretty bib aprons when you’re doing the really big cleaning or cooking jobs, then make a quick change into a frilly organdy or plastic half apron, and you'll al ways look your best. Those of us who like to sew are having a real field day with fabrics. There’s such a variety available, and everything is so colorful and pretty, it seems like it’s more fun to sew than almost anything else. Sheer organdies, colorful plastics, a finely woven broadcloth and other materials are all good basic materials for aprons. Women have collections of aprons as hobbies; others make money for incidentals by sewing aprons for others; and few women feel they ever have enough of them for every occasion. All of these make aprons a big and wonderful topic for con sideration. Attractive Patterns Make Sewing Fun The day of the shapeless and humdrum apron is past. The apron Cotton for Travel Make pretty hostess aprons .... of the present is made from attrac tive patterns, good material, fine stitching and almost as careful fitting as a dress. Even though you select a bib apron that will be used primarily for the hard work, it can meet all the tests for good looks. One of these which I have added to my collection is a good example. This apron is made of deep blue, with the bib outlined in bright red rick-rack edging. It has large work ... or bib aprons at home. pockets of white flowered chintz and fits beautifully. Wearing it is like glamorizing even the most menial task. Hostess aprons, or the little half aprons which look so fragile but protect your dress while serving dinner or acting as hostess to the afternoon sewing club, are things of sheer delight. Many have interest ing shapes and may be adorned with ruffles, flowers, or sheer, love ly materials. Select patterns which you like. Fit them to you, making them a bit wider or smaller as befits you. Good aprons always have generous ties to make lovely fluffy bows, so make the adjustment here, too, if necessary. Be Smart! Much of the drama of the new season’s frocks is in the skirt treatment. Sketched here are two of the most popular inter pretations. At the left, in a small print on a tie type silk is the peg top skirt, which is meet ing with an enthusiastic accept ance among the slender, youth ful wearers. The full skirt at the right is made unusual with the manipulation of the stripes, also la tie silk, and the tiny front panel with pleats on the side. The bolero, too, is all the more interesting for its play of stripes. What could be smarter or more practical for traveling than this cotton redingote and dress by Tina Leser? • The red ingote is styled in iridescent cotton tweed in changeable colors of green and blue that shimmer in the sunlight. It’s wrinkle-shed, washable and long wearing. Underneath is a sun and date dress with a deep, cut-out neckline in satin striped cotton. Select Colors, Fabrics That are Suitable If there’s a color which you avoid in clothing, observe the same rule when selecting material for an apron. By the same token, choose those colors which are flattering to you in dresses. Many varieties and colors are now available for aprons, and you can afford to be as discriminating as possible. Darker colors have always been favored for the work aprons, but no longer do these need to be a hodge-podge of prints that are not attractive. When you do choose the darker colors, lighten them with a bright, contrasting trimming on the bib or pockets W'here wear and dirt do not show. If you choose checks and plaids, or even prints for the work apron, give it high style by using a solid color that matches some color used in the apron itself. For those of you who prefer the pastel aprons even for working purposes, your best choice is among the plastic materials. Light pinks, yellows, blues and greens are popu lar in both prints and solid colors. No matter what the task, the apron is easily cleaned and wiped dry be tween towels in a matter of min utes, so it will always be fresh. Here are Tips For Plastic Sewing When you sew with the plastict plan to do it on a fairly cool day si that the material will be pliable while you work with it. Sometimes handling makes the material sticky. If this happens, sprinkle the plastic lightly with a film of talcum powder. Never have the stitching too small and avoid tightness while sewing. Practice the stitching on a few scraps of material before putting the apron through the sew ing machine. Let the plastic run easily through the machine needles, without at- j tempting to stretch or pull it. This prevents getting the material out of shape and makes sewing much 1 easier. Add Decorative Touches To All Aprons Whether you’re making worn, j aprons or hostess types, the aprons , will be more attractive when light- 1 ened with clever edgings or appli- I ques. Make your own appliques, or buy ready-made ones which simply need to be attached. The same is true of ruffles. This ; may be purchased by the yard or made by you of contrasting or simi- 1 lar material to the apron. Bias tape' is a simple enough trimming to add to any kind of apron since it is purchased already folded. Several different widths are available from which to choose the most appropriate. Lace trimming is not seen as fre quently as previously, but there are many types of aprons in which it can be used. Since aprons have to withstand lots of laundering, it’s a good idea to attach the lace secure ly so it doesn’t come off readily. Also, select a sturdy type of lace which will withstand washing. Glazed chintz for ruffles, pockets and other trimming details is gain ing in popularity. It’s sturdy and easy to sew. Ideas for Aprons Show Ingenuity Develop your own ideas in mak ing aprons by studying some of these following tested ideas. Paisley handkerchiefs, floral motif or plaid hankies. If they match or contrast, may be brought together for pretty aprons. No other materia] is used since the handker chiefs are folded and pieced to gether to make the whole apron. KATHLEEtt NORRIS Why Do Men Do It? W HY DO men do it? Why do so many men drink too much? Not the vulgar, violent, lying-in-the-gut- ter drinking, but enough to make the women they love unhappy, and destroy their children’s confidence and respect. Phil and Martha Anderson have three young daughters, a lovely home, a fine position in the commu nity, and Phil is junior member of a successful law partnership. Both Phil and Martha have war records of useful service here and over seas; in short, the Andersens are typical of America’s finest stock. They have everything—membership in a pleasant, unpretentious coun try club, a car, a garden, a sum mer camp, friends, amusements and the three sparkling little daughters. “But every time we go to a party,’’ says Martha’s letter, "Phil drinks himself silly and noisy and assertive, and embarrasses me so terribly that I have begun actually to dread social occasions. To him, as the cocktails go on and on, this seems very funny. He thinks he is a great story-teller and insists on monopolizing the center of the stage. Anything I say to him, to try to quiet him down, he shouts out loud, making it part of the fun. Wife Can’t Reach Him "I love my husband. I am 37, he is four years older. We have had an unusually happy married life. But I can’t reach him on this. When we leave the evening party, what ever it is, he asks me to drive home, and goes to sleep against my shoulder. I put the car away and go upstairs to find him stumb ling his way slowly to bed. There is no use talking to him then, for ... be shouts it out loud . . . he simply doesn’t hear. When he comes downstairs for breakfast, fresh and cheerful, it is ungracious to start in with reproaches. "However, I have tried that, and tried quiet talks with him when we are alone, at other times. He is irritated by my reproof, says he thought we had a mightly good time the previous night and wishes I wouldn’t begin to moralize every time he takes a drink too much. If he embarrassed me, he’s sorry, and that’s that. "This problem,” the letter ends, “isn’t mine alone. Many of my friends have the same reason to dread that mood when everything seems salubrious and nothing is too silly, or even too vulgar, to say. This is no case for Alcoholics Anonymous; Phil would laugh at the idea that a man who holds his own with such dignity in the busi ness world, and is so trusted, should be humiliated and made ridiculous. But what is the cure, and what can I do?” Common Problem In answer, I must observe that you say a very true thing, Martha, when you say the problem is a common one. At every night club and restaurant and in many, many homes, one sees this wretched situ ation. Men don’t knock their wives down or go out to lie in gut ters, but they hurt them just as deeply as if they did. All the social pleasantness of a carefully planned, otherwise per fect dinner can be spoiled when host or guests begin to get foolish, make personal remarks, quote stories whose point is entirely for gotten, and hilariously ignore the hints of the shamed and anxious women. Conversation becomes in deed a lost art, and the friendly fireside a spot from which some of the guests are anxious to escape. Unfortunately, there is no cure for this except in Phil’s mind and will. He could end it once and for all by strict limiting of his drink ing, or by choosing some less potent form of refreshment. But until in all humility he sees the situation, sees what he is doing to his wife, his children and his entire social circle, there is no hope. Outside pressure will not affect these con vivial gentlemen, for the second cocktail robs them of reasoning power, and everything goes into a golden haze. Especially trying to the wife, and again delaying any prospect of re form, is the fact that the men and women all about Phil are not at all unwilling that he shall make a fool of himself. The host considers it a duty to urge more drink upon everyone, even against the protecting hands and the voices that say "Oh, please, no. No more!” And also distressing is Phil’s con fident assertion that he only drinks for the social fun of it and could stop tomorrow. SPEAKS L flP’IIW i"*errtot7onai Umlonn |||[ yijjjlF! Sunday School Lemons pHll ft# 8y DR. KEKNETH J, fOBEBft* SCRIPTURE: Mark 11:27—12:44. DEVOTIONAL READING: Mark 12: 1-12. lesus And Critics Lesson for May 8, 1949 D URING JESUS’ last week, his enemies were firing at point- blank range. They were dead set to kill him; but they did not want to do that if they could ruin Mm some other way. What they tried to do was to make him out either a rascal or a fool, or both. Mark’s story shows how Jesus took it. The first ques tion they asked 0 r> Foreman sounded perfectly fair. "Where did you get your au thority?" As we saw last week, Jesus had assumed simply trem endous authority. Wasn’t it fair to ask Mm where he got it? The trouble was that the men who asked the questions didn't want to know. They only wauted to heckle Jesus. The world is foil of Just such license-hunting snoopers a s these. They do not like it when a man succeeds. They partio- nlarly do not like it when a man succeeds without their help. “Wh)0 is tMs fellow anyway? Where did he get Ms start? what family does he have, where is Ms diploma?” Jesus never answered tMs question, because he knew why they asked it. (Mark 11:27-33.) • • • Taxes I N JESUS’ TIME you could not vote either for more taxes, or less. You paid what the Roman soldier at your door said to pay, and you were thankful not to be poked in the ribs with his sword while you were fishing up the mon ey. But no one dared to complain. The Romans had some deep dank dungeons for people who com plained about high taxes. So the next question Jesus’ enemies asked him was about taxes, or tribute, which means the same thing. They thought they had Jesus on a spot where whatever he said would put Mm in the wrong. Suppose he said: "Yes. pay taxes by all means.” Then they would snarl: “Boot licker of the Romans! Traitor to your country!” But if Jesus said, “No, don’t pay taxes,” then they would howl: “Treason! Police! Ar rest tMs man who defies the Em- perorl” Jesus’ answer was a mas terpiece, because he not only did not dodge the hot question, he did not leave the questioners a leg to stand on. (Mark 12:17). • • • Hairsplitters by Trade T HE CRITICS of Jesus were hair- splitters by trade. Yet none of them had ever been able to an swer another tricky question with which they now expected to floor Jesus. “WMch is the greatest com mandment of all?” The ques tion had been going the rounds for generations. The greatest minds in Jewery had wrestled with it. But it was a foolish question after all. Which is the most important j brick in a wall? What position on ! a volley-ball team is the most ! important? What is the most im- < portant link in a chain? An answer j to these questions would seem about ! as easy as answering that one about ! the greatest commandment. Jesus knew they were trying to show him up as a bungler, as a very poor and amateurish hairsplitter indeed. But instead, he did what no one ex pected him to do: he answered their question, and answered it so well that it is one of the cornerstones of our religion today. • • • How to Take Criticism T HE READER should consult Mark for the whole story. It bristles with practical thoughts, one of the most practical being how to take criticism. All of us can take it from our friends and families: we know they mean it for our own good. But criticism that is unfair, from people who want only to show us up for fools or to get us into hot water—that is hard to take. Jesus should be our example. He did not let other people’s criticisms interfere with Ms work. He never avoided crit icism. He did not “twist the lion’s tall, he did not deliber ately provoke criticism. But he would not claim exemption from what every one has to stand, being looked over and rated by the people who knew him. He never broke his heart over what people said of Mm. He did not go around crying to himself. (Copyright bv the International Coun cil of Religious Education on behalf of 16 Protestant denominations. Released by WNU Features. Select Seasoning to Suit Meat (See Recipes Below) Meat Tricks T H E FIELD o f seasonings, especially as applied to meat cookery, is a wide and interesting one. If you want to have fun with cook ing, and serve the family foods with fine fla- vor, follow some of the tips given here; then, go further and do some ex perimenting on your own. Certain seasonings are ideal for different cuts of meat. For mild cuts of meat such as veal and lamb, the seasoning may be a little sharper than those used for beef. Spicy seasonings are favored for pork. ... S OUR CREAM has long been a favorite with veal. When com bined with a dill pickle relish and served with steaming hot egg noodles, veal can indeed be a treat. Veal in Dill Sour Cream (Serves 4) I tablespoon salt 3 quarts boiling water 6 ounces egg noodles 1 pound veal, cut thin, from leg 4 tablespoons butter or sub stitute. 1 tablespoon flour teaspoon salt H teaspoon pepper 4 tablespoons dill pickle rel ish 1% cups sour cream To cook egg noodles, add salt to boiling water and gradually add egg noodles. Do not let water stop boiling. Stir occasionally with a pancake turner. Boil rapidly about nine minutes, until tender. Drain thorougMy. Have butcher cut veal %-inch thick. Dredge in flour and sprinkle with salt and pepper. Melt butter in skillet; add veal and saute until golden brown. Cover and cook un til tender. Remove from pan; keep warm in oven. Add two teaspoons flour to the drippings, blend well. Gradually stir in sour cream, pickle relish, salt and pepper. To serve, arrange veal in center of platter and surround with buttered egg noodles. • • • L AMB BREAST is among the more economical cuts of meat, but it’s a real favorite when prepared with barbecue sauce: Barbecued Lamb Breast (Serves 4) 2 pounds lamb breast 1 medium onion, sliced K cup chili sauce 1 teaspoon salt Pepper H teaspoon red pepper 1 tablespoon vinegar 2 tablespoons brown sugar 1 cup water Cut lamb into five pieces. Sea son with salt and pepper. Place in hot skillet and let fatty sides brown. Mix re maining ingred ients and pour over lamb. Cov er and simmer for one and one- half hours. Re move cover and cook for 20 minutes longer, until sauce is absorbed. Vegetables, cloves, bay leaves LYNN SAYS: Know these Facts About Cooking When brown sugar hardens, place in the refrigerator until the sugar softens. If the sugar is very hard, wrap a damp towel around it be fore refrigerating. If you add barley to soup or stew, the mixture will tMcken naturally without the addition of flour and water. Beat cocoa with an egg beater to prevent scum from forming on its top. wJxrn LYNN CHAMBERS’ MENU •Stuffed Shoulder of Pork Buttered Asparagus Browned Potatoes Spiced Pear Salad Bread Butter Beverage Pineapple-Strawberry Sundae Sugar Cookies •Recipe Given and tomatoes add wonderful fla vor to round steak. A low tempera ture is used in baking so the meat will be properly tender. Tomato Steak (Serves 6-8) 3 pounds round steak, cut I inches thick 3 tablespoons fat 1 pint tomatoes 2 carrots 1 large onion 1 turnip 2 cloves 3 bay leaves 2 teaspoons salt 14 teaspoon pepper 2 tablespoons flour 2 tablespoons water Score the steak by slashing with a sharp knife. Sear in heated fat in skillet. Prepare vegetable and put through coarse knife of the food chopper. Add them as well as the other seasonings to the meat. Cov er carefully and bake in a slow (275°) oven for three hours or un til tender. Remove meat from liquid. Combine flour and water. Add a little of the hot liquid to this, then add to remaining liquid. Boil together until tMckened, then pour over meat and serve. Apples and raisins are tucked in to a sage-seasoned dressing for roast pork. •Stuffed Shoulder of Pork 1 4-5 pound pork shoulder 1 cup bread crumbs H cup raisins 1 egg, beaten 2 tablespoons butter K teaspoon salt Dash of pepper 1 grated omon Have the butcher cut a pocket in a shoulder of pork, from which the blade has been removed. Make the dressing as follows: Mix ingredients in order given and fill the pocket. Skewer or tie with coarse string. Rub the roasting pan lightly with a clove of garlic, if desired, and dust the pork shoulder with salt and pepper and paprika. Place in a 350* oven and cook two and one-half to three hours. • • • L iver has intie fat of its own, so bacon and pork are used with it to provide juices for cooking it. Here’s an unusual way to prepare liver that's certain to be a favorite: Liver Rolls Have desired number of slices of calves’ or beef liver cut in one- fourth inch slices. Sprinkle with fine bread crumbs and spread with a mixture of sauteed onions, celery and chopped parsley. In the center of each slice, place a finger- length piece of salt pork. Roll each slice tight ly and tie or skewer together. Dust with salt and pepper and roll in flour. Place in a baking pan to which a small amount of water mixed with bacon drippings has been added. To keep yolks from which the wMtes have been used, place in a cup of water to prevent a hard crust from forming. Store in the refrigerator. Never beat muffin or pancake mixtures too thoroughly. Slight lumps should be left in the batter so the finished product will be really tender. When heating iced rolls place lx the even in a paper sack or in a heavy skillet on top of the range. Do not sprinkle with water since tMs may melt the icing. CLASSIFIED, DEPARTME NT BUSINESS & INVEST. OPPOR. j BARGAIN, Grocery - Mkt.. Sundry., *5000.00 rakes all. 28SS Bird At*.. Miami. Fla. NOTICE FISHING Tackle Store—For sale: _yenr round business. Ideal location. Sis 8. We; First Ave., Fort Lauderdale. Florid*. , , r on rustic, i Reasonably priced. PHONE 3-1023. LAUNDERETTE in No. Ga. city, 90; washers, 5 dryers, 1 hvy, duty extractor. Best location and good lease. Doing £opa business. Reason for selling, other in-’ terests. For further information writ* W. B. McCorkle, Jr., 606 Broad St., Rome. Georgia. WELL known Trailer Park on No. 1 Highway. Summer and winter park, large; recreation hall, 2 shuffle boards, P a ^i is ful the year round. No 1 rating.' Come see this park. Price right. Sell be cause of sickness. Steele Trailer Park,; South Daytona, Fla. 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