The sun. [volume] (Newberry, S.C.) 1937-1972, March 09, 1951, Image 6
-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
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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.
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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