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-K--: mm wm WOMAN'S WORLD Properly Framed and Displayed Pictures Will Liven Livingroom By Ertta Haley P ICTURES can add more to your rooms than you’ve probably ever dreamed, especially when they are adroitly hung and cleverly framed. The pictures themselves do not need to be expensive origi nals, if these are out of reach, but they should be properly used for best effect. Dull rooms look smart and color less settings take on new brightness ■ the walls are properly adorned fc’ith pictures. These may be some- fciing you’ve clipped from greeting cards, calendars, papers or maga zines. They may be inexpensive re productions which are, however, true to the original. Good framing and background can dramatize even the inexpensive picture and make it an asset in your room. Clever groupings of pictures can become the center of attention in many a room, especial ly if you use some of the time-tried formulas for hanging them proper ly. Those who like a lot of pictures fehould be careful to group and place |hem in accordance with good deco rating precepts. Pictures do not necessarily have to be of one type, but their framing and matting should bring them together enough to place them in a grouping for the sake of effectiveness. Making unlike pictures somewhat alike can frequently be done at home with good matting and fram- Si a & Use wall space properly . . . ing. When you do the job yourself, do it with the care and attention of a professional, and your pictures will look that much the better for it * > Relate Pictures To Decorative Style To observe the rules of balance and unity, use traditional pictures in the same type rooms. Victorian •bouquets. Early American historical scenes and Colonial portraits belong in rooms of these different periods. Modern paintings and prints are best in rooms of the current period, while floral and fruit prints, sea scapes, family portraits, black and white etchings are considered neu tral and may be used in any period type of rooms. For the neutral types, you may choose framing that goes with a certain period, if you want to keep aU furnishings in harmony. A very decorative gilt frame on a family .v.w.v.v.v.vav.v.vw.*: mimimimmmi For pictures and plates. portrait might be used in one of the decorative French period rooms ior unity, while in a modern home the same picture could be framed In simple light wood or ebony type to be in keeping. If your home is a combination of traditional and modern, then some pictures of either type may be used, provided they’re in good taste. Use Pictures in Harmony With Wall Space i Everyone of us has seen pictures tised in disproportion to the wall space available, and has had an un easy feeling about the result. No matter how good the picture, how nice the framing, the effect is not suitable if the wall space is not there. Avoid too large pictures in small er rooms. If you have no small ones, it’s better to eliminate them entirely. As a general rule, ornate wall papers which you may have used to make a large room look less its size do not generally take pictures as this would give too much diverse pattern and destroy unity. Small- patterned papers may sometimes be used with very simple prints and frames, if the effect is not too con- fuslng. * v Use larger pictures over large expanses of wall or over the larger pieces of furniture so that the wall decor can be balanced with what- piece is adjoining or part of particular group. Large sofas take the large pic tures, while a good-sized console at mantel may take some of the other large prints. Allover Tucking 'ptis smart casual dress illus trates some important fashion trends of the season with its allover, stitched tucking on navy silk tissue faille crepe. White pique is used for the shoulder-framing sectional col lar, buttoned with rhinestones ' to give the new wide lines at the top. Navy leather is fea tured in the belt. If you do not have large enough pictures for the large pieces, then plan to use several small ones or one large one with several small ones around it. Another possibility is to use two medium sized ones with one set above the other. Good effect can be achieved with four related prints framed in a single large frame. This, too, will give you one large picture. Give Small Prints Character, Importance Small pictures placed on a large wall by themselves will lose all importance. If you can get togeth er several, with some relation to each other, frame them alike with some attractive matting which picks up a color from the room furnishings, they’ll be important. Let the over-all form of hanging small pictures be symetrical for a pleasing effect. It’s best never to hang them step fashion unless they’re going to be used up a stair way wall. Many small pictures can be made to appear larger if they have wide matting on them. Let’s say you have four or six small prints and want them over a large sofa. Wide matted in a deep or bright color, with good frames, such a group will have more interest and character than a single large picture. It’s a good idea, with several small pictures, to use a rectangular grouping which suits the furniture above which they’re placed. If you have a plaid couch covering, too, the rectangular grouping would be in keeping. Use Common Sense In Hanging Pictures To be seen to best advantage, pictures are hung at eye level for the average person. If there are ieveral pictures in the group, the bottom lines of all pictures should, of course, be at the same level. Let’s take, for. example, the chest or sofa that is quite low. Is it then wise to hang the picture at eye level? No, common sense as well as unity and balance dictate that this picture or grouping would look best hung low enough on the wall to become almost a unit with couch or chest. The above frequently happens in a chest in the hall or even a room. The better the pitcure is tied to the chest, the more dramatic the ef fect. If you have taken the colors for the room from such a picture, use it close above the chest, and try to get one or two accessories to place on the chest. These acces sories should have lighter or dark er color of the same nue as that in the picture. ^entering a picture on the wall is done for pleasing and restful feeling. However, if you have a massive arrangement of plants or a lamp on one side of the wall, the large print or group of small ones can be slightly off center to balance the mass properly. Pictures will stay hung straight if they are fastened with wire ran through a small screw eye at eacn side of the frame. They should be flat against the wall, with no wires showing in a “V” above the frame. Decorative Plates Substitute for Prints Those who have decorative plates may prefer to hang them on the wall in place of pictures. It’s possi ble to use them in much the same way, and to get as interesting ef fects from them as from pictures. Plate colors and patterns should conform enough to your style of decoration to adhere to the rules of unity and balance. fat.)} Touin ^ p&otrce IN WASHINGTON 14^ WALTF.R SHEAD WNU Correspondent Taft Adds to Confusion S EN. ROBERT A. TAB^ is not only talking himself out of the presidency, but he is talking him self out of the Republican nomina tion for that job. The Ohio solon who won a fantastic victory in the fall election, because, as the Toledo Blade charged, he had no opposi tion, is not only confusing the Amer ican people, he is splitting the Re publican party wide open on the matter of foreign policy. For Sen ator Taft, as Mr. Republican him self, has not only taken issue with Gen. Dwight Eisenhower, probably the most popular and able leader in either political party, but the senator has taken issue with him self more than once on this self same question since he came back from Ohio all smiles over his vic tory. As on most questions, Senator Taft will find himself on all sides of the issue before''it is resolved. That is his characteristic pattern and record. On the question of the President’s power to send troops to Europe, Senator Taft, of course, is not the brightest constitutional legal mind in the senate. He is not even the most outstanding lawyer in the senate. He has warned against any com mitment of U.S. troops in Europe, has taken it for granted that addi tional troops would be sent, but that congress would limit the number, has proposed a ratio of one Amer ican to nine European divisions, has agreed with “practically every thing” ex-President Herbert Hoover said, and has, as his latest stand, come up with the proposal that the President^ might commit to the Atlantic pact defense force “no more than 20 per cent of our ground army.” It would seem from all this that Senator Taft has not made up his mind on the subject, but he continues to make speeches in the senate and elsewhere, each speecn with a new approach, just so that it is in total disagreement with the President and with General Eisen hower. It could very well be that after the senator has combed all the pos sibilities and been on all sides of the question, when the time for voting comes he will not be far apart either from the President or Eisenhower, both of whom want to remain unhampered with restric tions and would leave deployment of U.S. troops wherever heeded on a flexible basis. This reporter fre quently has been in Senator Taft’s corner on the question of his*innate political honesty and sincerity. This is one time, however, when we believe the senator is begging an issue... is bringing about confusion in the minds of the people and his fellow Republicans in the senate, all because his most likely oppo nent in the Republican convention in 1952 likely will be Gen. Dwight Eisenhower, commander - in - chief of the allied armies under the North Atlantic pact. And certainly at this writing there is no other name on the horizon than Harry S. Truman on the Democratic side of the fence. • • • Washington Silhouettes While the familiar statue of Lafayette graces the south east corner of Lafayette park opposite the White House, three other statues of our foreign friends oc cupy the other four comers, while Stonewall Jackson on his famous charger, encircled by cannon, is in the center of the park. On .the other comers are Rochambeau, another French patriot; Frederick William Baron von Steuben, the German credited with training the Continental army, and the Polish patriot Kosciusko ... A dozen soft ball diamonds, tennis courts, horse-shoe courts and a kaleido scope of athletic movement on the famous Ellipse within the shadow of Washington monument . . .a vast tree-shaded commons with an oval drive from which it obtains its name, the Ellipse . . . The scene—the famous Carlton room of swank Carlton hotel, cocktails and sumptuous Sunday afternoon buffet supper-generously gowned women, smartly groomed men with a good ly number of newspaper men pres ent. Hosts—United States Steel Coi> poration. • • • Teachers Needed Commissioner of Education Earl McGrath says we need 100,000 new school teachers in elementary schools each year for the next 10 years, and are only getting a third that number. The plain fact, he says, is that schools and colleges which were good enough for 190ff are not good enough for 1950. • • • Power Record Set The department of reclamation set a new record in hyrdo-electric power production and sales in 1950 with installed capacity of 3,218,400 kilowatts and sales of 19,790,000,000 kilowatt hours. One reason supporting the pro posal that all reclamation and other projects of like nature be taken out of the federal expense budget and set-up as a revolving fund is that in crop values alone, value already is three times more than cost. THE NEWBERRY SUN, NEWBERRY. S. C. f r.v.*.*.v.-.-.v WwIPSl s ~- m. m It’s Time to Bake a Luscious Cake (See Recipes Below) Cake Magic THERE’S NOTHING nicer than a delicious, fluffy cake on hand for birthdays, for company that may pop in un expectedly, . or for the sewing circle gathering! One of the all- time favorites is chocolate or dev il’s food with a fluffy white icing. Close on its heels, vying for honors is the delicate white cake often frosted with Seven Minute frosting and a dusting of moist coconut. Burnt sugar cake has an Inter esting flavor, as has the caramel frosting which goes with it. • • * Deluxe White Cake (Makes 2 9-inch layers) Measure Into sifter: 2H cups sifted cake flour 2% teaspoons double-acting baking powder 1 teaspoon salt \\i cups sugar Measure into cup: 1 teaspoon vanilla 1 cup milk Measure into bowl: % cup vegetable shortening Have ready: 5 egg whites, beaten to meringue* with M cup sugar •For meringue, beat 5 egg white* with rotary egg beater (or at high speed of electric mixer) until foamy, add % cup sugar gradually, beating only until meringue will hold up in soft peaks. Have the shortening at room temperature. Grease pans, line bot tom with waxed paper, and grease again. Use two deep’ 9-inch layer pans or a 13x9x2-inch pan. Set oven for moderate heat (350°). Sift flour once before measuring. Mix or stir shortening just to soften. Sift in dry ingredients; and Vs of liquid. Mix until all flour is dampened; then beat 1 minute. Add remaining liquid, blend, and beat 2 minutes longer. Then add mer ingue mixture and beat 1 minute. (Count only actual *beating time. Or count beating strokes. Allow at least 100 full strokes per min ute. Scrape bowl and spoon or beater often.) Turn batter into pans. Bake in moderate oven (350°) about 35 minutes for layers, or about 45 minutes for 13x9x2-inch cake. * • • Devil’s Food Cake (Makes 2 9-inch layers) Measure into sifter: 2 cups sifted cake flour 94 teaspoon salt 1 teaspoon soda 1 cup granulated sugar Measure into cup: % cup buttermilk 1 teaspoon vanilla Measure into bowl: H cup vegetable shortening Have ready: 94 cup brown sugar, firmly packed 2 eggs, unbeaten 3 squares unsweetened choco late, cut up and melted in 94 cup boiling water Have the shortening at room temperature. Grease pans, line bot toms with waxed paper, and grease again. Start oven for moderate heat (350°). Sift flour once before meas uring. LYNN SAYS: Give Cake Crowning Touch With These Icing Secrets Ever try to ice a cake that’s too fresh or warm? It may break or fall apart, crack or melt the frosting if you haven’t allowed it to cool before icing. It’s a mistdee to try to achieve a smooth looking surface when swirls, ridges or a textured surface is far more effective. Use the blade of a spatula, a fork or the tip of a spoon to make the surface inter esting. \ LYNN CHAMBERS’ MENU Minted Fruit Juice Riced Potatoes Brussels Sprouts Cranberry-Orange Salad Nut Bread Beverage •Burnt Sugar Cake •Recipe Given Mix or stir shortening just to soften. Sift dry ingredients. Add brown sugar—force through sieve to remove lumps, if necessary. Add eggs and 94 of the liquid. Mix until all flour is dampened; then beat 1 minute. Add remaining liquid, blend, and beat 1 minute. Add chocolate m i x- ture and beat I minute longer. (Count only ac tual beating time. Or count beating strokes. Allow at least 100 full strokes per minute. Scrape bowl and spoon or beater often.) Turn batter into pans. Bake in moderate oven (350°) about 30 minutes for layers. Spread with seven minute frosting. Seven Minnie Frosting (Makes enongh for 2 layers) 2 egg whites 194 caps sugar 194 teaspoons light corn syrup or 94 teaspoon cream of tartar 94 cup cold water Dash of salt 1 teaspoon vanilla Few drops red food coloring Place all ingredients except vanilla in double boiler; mix thor oughly. Cook over hot water, beat ing constantly with rptary or elec tric beater until mixture forms peaks, about 7 minutes. Remove from heat and hot water; add vanil la and food coloring. Beat until cool. • • • •Burnt Sugar Cake (Makes 2 8-inch layers) 94 cup shortening 194 cups sugar 2 egg yolks 1 teaspoon vanilla 294 cups cake flour 94 teaspoon salt 294 teaspoons baking powder 1 cup water or milk 3 tablespoons Burnt Sugar 2 egg whites, stiffly beaten Thoroughly cream shortening and sugar; add egg yolks and vanilla; beat until fluffy. Add sifted dry in gredients alternately with water, beating well after each Addition. Add Burnt Sugar and fold in egg whites. Bake in 2 waxed-paper- lined 8-inch layer-cake pans in moderate oven (350°) about 30 min utes. Put layers together and frost with Caramel-Nut Frosting. Burnt Sugar: Melt 94 cup white sugar in heavy skillet over low heat until dark brown and smooth. Remove from heat; add 94 cup boiling water; return to heat and stir rapidly until molasses-like syrup melts. Caramel-Nut Frosting 2 cups brown sugar 94 cup butter 94 cup light cream or top milk Few grains salt 1 teaspoon vanilla 1 cup chopped walnuts Combine ingredients in saucepan. Stir over low heat until dissolved. Heat to boiling and cook to soft- ball stage (234°). Beat until cooL Add vanilla. Spread between layers and on top and sides of 2-layer cake. Sprinkle with chopped walnuts. Loose crumbs mixed in through the frosting spoil the appearance of many a good cake. Let cake cool, then brush crumbs with one hand while holding with the other one. Frostings and icings should be coeied before being spread on the cake; otherwise, they may soak into cake. Chocolate or butter cakes are lovely when you sprinkle confec tioners’ sugar immediately after taking them from the oven. If sprinkled over a lace doily, the sugar leaves a pattern. Kl JIMRHOI Venerable Bird The grouse has been an inhabitant of this continent for a mighty long time. Bones have been found in caves on both the Atlantic and Pacific coasts that date back to the Pleistocene period, some 25,000 years ago. Old campfires reveal that the grouse was an Indian delicacy. And even far back of that. King Henry VH! in 1531 put out a royal order concerning the “grows” and the grouse tail was onqe popular in France as a fan. In fact, the word grouse, itself, comes from the French and means “spotted bird.” While the bird is most plentiful in East Tennessee, it is now moving westward. Quite a few birds were noted last year in several differeht areas of the Cumberland mountains. The species once blanketed Tennes see and Audubon in 1831 reported birds almost as far south as Hatches, Miss. Like its smaller cousin, the bob- white quail, the grouse wasn't overly-plentiful before the coming of the white man. The “brown bombshell” scorns dense under growths and thrives only in areas near open clearings. The white man, of course, broke up the tim- berland into ideal grouse cover and the bird became plentiful. The grouse prefers second-growth timberland areas that include some conifers, used for protection against the elements. Oddly enough, the bird was once barred from mar kets in Philadelphia because, among its items of diet, was the poisonous laurel. Too, it can eat poison ivy berries without suffer ing any ill effects. AAA It's A Tonic The question that never fails to be shocking is, “Why go fishing, when I can buy my fish at the market?” To dyed-in-the-wool fishermen this question may seem foolish; how ever, the psychology underlying the urge to go fishing makes this indeed an important question. We modems, here in America anyway, are reasonably sure there will be a next meal—that there will be' meat on the table. Yet fishing is more important now than it was in pioneer days. The urgency still has to do with the bodily well-being, but the organ affected is no longer the stoniach; it’s the mind. Doctors tell us that mental dis turbances, heart ailments and gas tric disorders are on the increase. Our bodies seem ill-equipped for the modeto tempo of living. And with the current world unrest and our entry into the atomic age we cannot expect that life will be more simple or more secure in the near future. Relaxation Is extremely im portant today—it may become more significant as time goes on. The man . . . waiting for that 3- pound crappie to bite has for the time forgotten his business worries. He is not like the man who follows the small white ball around swing ing frantically at it with a special bent steel rod. He does not pull out a card and write down the number of casts it took to snag the bass he has just landed, then cuss . . . AAA Return Those Cards! After the past season, many duck hunters received franked return postcards from the regional offices of the U.S. Fish and Wildlife Serv ice. This marks a new experiment to obtain more accurate informa tion on the waterfowl harvest in which the individual sportsman holds the key, according to the Wildlife Management Institute. The card simply asks for the num ber of days the hunter was afield, the number of ducks, geese, and coots bagged, and the state in which hunting was done. Far better returns are expected from this method than from the report cards published in the magazines and newspapers in past years. Each of the present card recipients has been confected in the field by a federal game man agement agent, and the new pro cedure requires even less effort. It is, however, a simple and human matter to delay filling out a report of this kind and then to forget it completely. Simple though the in formation may seem, the data compiled from the returns is ex tremely important to those entrust ed with the management of the waterfowl. If you received a card, take the few seconds needed to fill in the blanks and mail it. You will help yourself to better hunting if you do. AAA Keeping Records Keeping records of your fishing trips—something few fishermen do —will provide much valuable in formation for the future. Any sort of notebook will serve the purpose, and it would be better if it is small enough to go in your tackle box. With it there, you’U probably take the time to note important data which you might not do after getting home and storing your gear away. It is weU to record weather, direc tion of the wind. Brucellosis Is Danger in Work A lthough farmers are m constant danger of getting brucellosis from cattle and swine, veterinarians and packinghouse workers run an even greater risk, according to a report in the Jour nal of the American veterinary medical association. The report, made after a joint survey by the U.S public health service and the Indiana state board of health, declared that brucellosis can be regarded as ar “occupational hazard’ of persons whose work brings them into con tact with infected animals Through use of a blood test, it can be determined if a person has been exposed to brucellosis. Tests showed that as many as 25 per cent of one group of vet erinarians either bad had the dis ease or bad been exposed to it The tests were made during a three-year period on more than 600 veterinarians. Considerable numbers of pack inghouse employees also showed exposure to the disease. Numbers of reactors to the test were high est on jobs requiring frequent contact with infected animals— with group percentages running as high as 33 per cent When groups of farm workers were tested, slightly less than four per cent of the men reacted to the test and less than two per cent of the women. WW-. V09 CORN VOO EVER ATE/ Economical Coi Relief! Try Home M No Cooking. Makes To (et quick and satisfyinf coughs due to colds, mix this i kitchen. Pirat, make a ayrup with 2 cup la ted sugar and one cup of water. No < needed. Or you can use corn syrup < honey, instead of sucar ayrup. Then c«t 2H ounces of Pines druggist. This is a special proven Ingredients, in concent well-known for its quick action end bronchial Irritations. Put Pine* into a pint bottla, with your syrup. Thus you maki of splendid medicine—about much for your money. It never i tastes fine. And for quick, blessed relief, j Ing. You can feel it take hold In i means business It loosen irritated membranes, esses : breathing easy, and lets' you sleep. Just try it, and if not money will be refunded. FOR EXTRA CORVERIEHCE READY-MIXED. REA0M0-USE WIEN r awful you need a do—chew in I _ Ing” action tew stomach where they nourishing food you •nergyl You fed urea But gentle « Mafc&"3“Minute. // —so easy with l ED PEANUT-CH0C0U1 Emutsorized Snowdrift makos It No creaming! No egg-beatingt Everything goes in 1 “3-minute* Snou extra rich-extra luscious—with 3 made for modern quick-: recipes. Bo for luscious flavor, be sure you use pure delicate Snowdrift—be 8NowMurr-svuI SALTED PEANIT CIDCOUTE CAKE A Sn—edrifl Q Coarsely chop: 1 81ft together into a large bowl: 2 1 * 19k Add: 94 1 Mi* enough to dampen flour. Beat 2 minutes. If by hand, count beating time only. With mixer use “low speed.” bowl often; scrape * 2 minutes. Add: loggs f 2 ' Beat 1 minute. Pour 2 greased with plah chopped peanuts over the batten* in each pan. 1 into batter. Bake in oven (350* F.) about 36 CooL Frost with— DARK CHOCOLATE ICIN8: Melt 4 square* unsweetened chocolate. com bine with 294 cups sifted con- lectlonert sugar, 94 t*p. sott, 3 tpsp. hat voter and 94. cup ~ 1 tsp. vanilla and beat until smooth and glossy. Frost cake. Decorate with chopped - WHEN GOOD TASTE COUNTS- ^SNOWDBFr . NwHfimHIi