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BUDDY POPPY GIRL . . . Teen-age Ginger Crowley, Warner Brothers film starlet, has been selected as the 1952 Buddy Poppy Girl, it was announced by the Veterans of Foreign Wars. Misa Crowley is the daughter of Commander Dennis Stafford Crowley, U.S. Navy, retired. MIRROR 'Regular Habits' And Creative Skill Of Your MIND By Lawrence Gould Will “regular habits” make you creative? SHOPPER'S CORNER By DOROTHY BARCLAY DAIRY DIARY S O YOU can’t drink milk? Who said so? Why should you deny yourself what is as nearly the per fect food as can be found? Your own well-being, as well as that of your whole family, demands a liberal supply of this all-round food. From infancy to old age, milk in some form or other, is a must for health. Look how that ba by of yours thrives on it, and it alone. The older children, too, love it, and it loves them, build ing strong muscles, nourishing brain and body tissues. It gives them that boundless energy you both deplore and envy. It gives them the essen tial vitamins A and C, and ribo flavin so necessary to growth and health. You’d do well to go in for milk as they do—and match their pep and radiant health. As a matter of fact, people gen erally, since the war, are consum ing 20 per cent more dairy prod ucts than before the war, with a corresponding decline in consump tion of the carbohydrates. And we’re a far healthier nation for that reason MILK VARIATIONS Most modern farmers no longer s« pa rate their own milk, but turn it over to the creamery. That alone has brought many changes in the ways we use milk. In the past, when farmers did their own sepa- ' rating, the skim milk went to the hogs, but nowadays its is made available on the market for human food, liquid, or dry or skim. More of it thus finds its way to your store refrigerators and shelves. In 1950, for instance, the production of nonfat milk solids took 9 billion pounds of skim milk, as against 3% billion pounds ten years ago. With the production of butter dropping, last year’s spare milk was proportioned something like this. 45’-4 per cent in fluid milk and cream; 28 per cent into butter; 7 per cent evaporated and condensed milk; 6 per cent for ice cream; and the balance for manufactured prod ucts such as dry milk, malted ' milk powder, and cottage cheese DRY MILK BUY And right there you have it, lady—you can have your milk and eat it, too. Evaporated milk is the fourth largest selling product in your store, or any store all over the country. And why? It’s cheper than the same amount of fluid milk—in a typical year on record, 21 per cent cheaper! It can be stored and kept indefinitely. It is adaptable to an infinite variety of uses. And it not Qnly contains all the essential proteins and vitamins of that bottled milk, but those same things enriched. So evaporated milk is a buy from any angle. To trans form dry to liquid, use V* cup of powder and one cup of water to snake a cup of milk, either shaking jot beating to mix. International Date Line Does Not Circle the Globe The international date-line does not go all the way around the world It only goes from the North Pole to the South Pole, following, ap proximately, the meridian of 180 •degrees longitude. Our ordinary stime measurement is-based on the Sun, and Noon occurs approxi mately when that body is in the south. However, when it is directly south here it is not yet in that po sition for a place farther west, so when you have noon, it is only 11:00 a. m. at a point 15 degrees of longi tude to the west. Hence, for each 15 degrees you travel westward you set your watch back an hour. Going completely around the Earth, from east to west, you would have done this 24 times, and would be a whole day behind the people who had stayed home. Ancient Fire Engine Is Prepared for Centennial SAN JOSE, 111.—The village of San Jose will display a fire engine * * that is as old as the town at its centennial celebration in 1957. It is the oldest fire engine outside a museum and was put in use in Bos ton. San Jose got it in 1903 and used it until the ’20’s before retiring the antique. It has four pumping levers and a priming reservoir. It also carries a long hose for quick dip ping into cisterns and wells. Answer: No, writes Dr. Edith A. Weisskopf in the Journal of Edu cational Psychology. We tend to stifle intellectual creativeness by urging our students to be industri ous, cultivate regular habits of study and develop a controlled, critical attitude toward life and themselves. We try to prevent their realizing that creation is essentially spontane ous and instinctive and may be most apt to take place when we relax our controls and “let ourselves go.’’ True, study and preparation must come first, but the creative process itself is a release from controls and inhibitions. Discipline alone will not induce it. Do some of us sleep too much? Answer: Yes. The extreme case is a partly physical and partly men tal illness known as narcolepsy—a condition akin to or a form of epilepsy—in which the person may drop off to sleep against his will at the most inconvenient times and places. But otherwise normal peo ple may use prolonged sleep as an escape from facing painful situa- lUfOST INDIVIDUALS, when they ^ ^ first use artificial dentures or plates, hesitate to chew down hard on them as they fear it will make the gums sore. In a news release from the American Dental Asso ciation, Navy Captain Frank M. Kyes of the U.S. naval dental school, Bethesda, Md., states that dental patients using artificial dentures for the first time will be helped by closing the mouth and teeth and swallowing frequently. Such action will make the denture fit firmly. Unfortunately many patients be come impatient and discouraged be cause the dentures do not seem to fit perfectly the first time they are used. If they consult their dentist, he will, usually in a matter of a minute or two, smooth down the irritating part and give relief. A questionnaire that was answered by thousands of dentists brought out the fact that patients wearing artificial dentures returned to their dentists an average of two and one- Persons whose excess weight is over 30 pounds should not begin taking violent exercises. • • • Men and women have reached full naturity at the age of 30; there should be no further growth in weight and weight. • • • Too much weight reduction is det- •imental to the looks. tions like the prospect of a tough day at the office—you’re much less apt to “oversleep’’ when you’re anticipating something pleasant. No two people need exactly the same amount of sleep, but if you “can never get enough,” you probably have problems which you want to put off trying to solve. Is Russia making scientific progress? Answer: In some fields, yes, vari ous scholars told the American As sociation for the Advancement of Science. In the field of mathemat ics, Russian scientists have pub lished more advanced texts than have those of the United States, though these are “shot through with nationalism.” Sociology, however, is not even recognized as a science: it is nothing but a propaganda techni que for furthering Soviet theories. And as for the new Soviet genetics —which denies the known facts of heredity—it has not produced “a single new or original idfea, either right or wrong.” Freedom is the very air that science breathes. half times before their dentures were comfortable. Perhaps the fur ther suggestions of Captain Kyes will be helpful and of interest to those wearing artificial dentures. 1. Push inward and upward when biting such foods as apples and raw carrots. 2. Try to chew with an up and down motion, avoiding side move ments as much as possible. 3. Keep the tongue low and well forward in the mouth to steady and stabilize the lower denture. (The lower denture does not have the concave roof of the mouth to help hold it by suction as does the upper denture.) Captain Kyes says that artificial dentures sometimes are unsuccess ful because of physiologic changes in the patient. “One example of this is the effect of body weight loss upon the fit of dentures. When a patient loses 15 pounds of weight, he is not surprised when his clothes do not fit. Toorrapid weight reduction may cause weakness, difficulties of heart and other organs, and throfe a se rious strain on the system. • • • Getting rid of a little excess weight is worth taking the time and the trouble. • • • A reducing diet should furnish only a small amount of energy. ★ HEALTH NOTES ★ | KEEPING HEALTHY | Thoughts on Artificial Dentures By Dr. James W. Barton THE NEWBERRY SUN. NEWBERRY. S. C. SCRIPTURE: Acta 18: 1-3; I Corin thians 4:14-21; PWippians 2: 10-24; I Timothy 4: 10-18; II Timothy 2: 1-13. DEVOTIONAL READING: II Timothy 2: 11-22. Youth Today Lesson for March 16, 1952 Y OUTH today has a hard time of it. With bad examples in high places, prevalence of gambling, liquor ads on every billboard and liquor on too many “smart” tables; with divorce almost as easy as mar riage and both as easy as whims; educated in elemen tary schools where it is considered wrong for the teach er to “fail” or pun ish any one, in high schools that em phasize the body more than the mind, and in colleges where coaches make more than professors and where (as two leading universities recently learned) almost half the student body, it seems, admits to cheating; living in a country where success is measured in dollars and where the Christian church is still in a minority: what chance has a boy or girl to grow up straight and strong instead of weak and crooked? It Has Been Worse HE best answer to this question is that youth has always had a hard time of it, yet always there have been some who have grown straight and strong. If this 20th century is a bad one, what about the first? At that time there was certainly bad example in high places, con- sidering that Nero was the em peror r .nd that many persons actually worshipped that cruel scoundrel as a god. Gambling was done by the “best” people all over the Empire; liquor was even more a part of “high” so ciety than it is today; as for divorce and marriage, the Roman record was worse than ours; as to: educa tion, most young people didn't get it, and most of those that did found themselves fitted for only one occu pation: politics. The Christian Church was in a far smaller minor ity than today. • • • The Right Friends ET it was in that bad century that some of the most famous Christian saints and heroes lived. Timothy, Paul’s young understudy, was such a man. He had everything against him, but Paul thought well of him, and Paul’s standards were extraordinarily high. His life (or what we know of ii from the Scrip ture references to him) had many qualities worth studying. Let us look at two of the causes for this young man’s high char acter. One was the quality of his friends. He seems to have been the sort of boy who might have gone down fast if he had taken up with the wrong crowd; but, a list of his friends as we know them is a list of strong, original, true-blue Chris tians. He literally knew*.the best people, not “best” by standards of Roman society but best in the scale of true manhood. * • - ^ We have a hint, too, thrt his mother had something to do with this. She “steered” the boy to the right crowd, one suspects —and that was enough. One of the best things parents can do for their children is to see to it that they run into the right kind of people. This does not necessarily mean the richest or the best edu cated, but the people with the best kind of character. Youth will grow to be like the older people it most admires; and admiration grows with acquaintance. Tell me who a boy’s friends are and I can forecast his future. • • • Self Control HE other reason for Timothy’s character came from inside: self-discipline, self-control. Followers of these lessons may wonder why “temperance” has to be dragged in every once in so often. It’s not dragged in; we just dare not dodge it. Temperance just means self-control, in general. In particu lar, one of the drugs—by all odds the most popular drug—that tends to make the users lose self-control, is alcohol. As the proverb has it: First the man takes a drink, then the drink takes a drink, and then the drink takes the man. Young people get more than enough urging to become alco holics. One of the best things one can do for younger friends Is to awaken them to the real facts and dangers of all alco holic beverages. There is a book, “Fruit ot the Vine,” by Grace H. Turnbull, (print ed by the Lord Baltimore Press and published in 1950 at 223 Chancery Road, Baltimore 18, Md.) which is a mine of facts about liqour—the kind of information you will not get in the advertisements. Young peo> pie who learn these things the easj way (by reading such a book, foi instance) may be saved the heart* break of learning them the hard way. Dr. Foreman Give Fish Dinners Tantalizing Taste With Zesty Seasoning IF KISH DINNERS in your house are not received with wholehearted good spirit and eaten with relish, check on your fish cookery. I m provemeni is simple, the rewards are great. Fish served frequently can ease the budg et and add zest to an otherwise humdrum string of menus. In ad dition to these reasons, homemak ers appreciate the fact that fish is tender and requires but short cook ing time. Meal preparation time can be cut considerably when fish ap pears frequently on the table. Many fish varieties are available because they come fresh, canned and fresh-frozen. When you investi gate the cookery methods as well as the many seasonings that can enhance their flavors, you enter a fascinating realm of cookery. You’ve stuffed chops and roasts Have you ever thought of stuffing a fish? Here’s an excellent way to prepare fish with stuffing that’s quick to make and wonderfully popular: *Baked Stuffed Fish (Serves 6) Select a fish weighing 3 to 4 pounds. Clean and rub salt inside and out. Fill cavity % full with mushroom stuffing. Lace fish with string to hold stuffing in place and to hold fish together. Brush fish with melted butter or substitute and place upright in a greased baking pan. Place paper brushed with butter over fish. Pour % to % cup water or fish stock into pan. Bake in a moderate (350°F.) oven for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste f ?- quently with drippings in pan. Re move string and serve immediately on a hot platter with liquid from pan, thickened with a mixture of 1 tablespoon butter and 1 teaspoon flour. • • • Mushroom Stuffing 3 tablespoons butter 1 tablespoon onion, chopped enp chopped mushrooms 2 cups fresh bread crumbs H cup cream 2 eggs, beaten I teaspoon chopped parsley Salt and pepper Melt butter in saucepan. Add on ion and saute until onion is golden. Add chopped mushrooms and cook until water from mushrooms cooks away. Add bread crumbs, cream, eggs and pars ley. Stir until well mixed. Cook over low heat un til mixture is thickened. Sea son to taste with salt and pepper. • • • Broiling is an excellent method for cooking fish because it’s so tend er. Here are two ways to try: Broiled Mackerel, Onion Slices (Serves 4) 4 1-pound mackerel or other small fish 3 onions, sliced 2 tablespoons butter Small, whole fish like this mack erel, can be treated by cutting slits in the fish and inserting on ion slices. The broiling method prepares the fish quickly and gives interesting variety to fish dinners. Fish fillets cooked and flaked go Into this ring mold to give an easily prepared main dish which the family will appreciate. Cooked vegetables, like the car rots used here, can be served in the center of the ring. LYNN CHAMBERS’ MENU •Baked Stuffed Fish Creamed Spinach with Hard-Cooked Egg Baked Potatoes Crusty Rolls Cabbage, Apple and Nut Slaw Lemon Tarts Beverage •Recipe Given Rub inside of fish with salt. Make several slits on each side of the fish. Slip a slice of onion and a dot of butter in each slit on the top side, pushinr the slice of onion well into the slit. Place fish under broiler, about 6 inches from the source of heat. Broil for 3 minutes, turn fish and insert onions and dots of butter on the oth er side. Broil 6 minutes longer, or until fish flakes easily when tested with a fork. • • • Broiled Fish Steaks Either fresh or frozen steaks may be used for this. With frozen steaks, let fish thaw on refrigerator shell qr at room temperature, just long enough to separate the steaks. Dip steaks in flour, season both sides with salt and pepper 6nd brush both sides with salad oil. Place on a pre-heated, greased broiler pan about two or 3 inches from heat. Broil 5 to 8 minutes, turn carefully and broil 5 to 8 minutes longer or until fish flakes easily when tested with fork. If fish is very frozen, a slightly longer time for broiling may be required. Remove steaks to hot platter and serve with the fol lowing: Mustard Sauce I tablespoon butter 1 tablespoon flour 1 cup hot milk v 1 slice onion Salt and pepper 1 teaspoon prepared mustard Few drops lemon juice Melt butter, add Qour and cook until it turns golden. Add milk, on ion, salt and pepper and cook, stir ring constantly until mixture thick ens, then continue cooking until re duced to about two-thirds of the original quantity. Add mustard and lemon juice. Strain sauce or just remove onion, and serve. • • • An easy way to serve fish that may be different to you, is by baking a nicely seasoned fish mixture io a ring mold: Flaked Fish Ring (Serves 6) 2 pounds cooked fish fillets 2 eggs H cup tomato juice 116 cups soft bread crumbs 1 teaspoon salt K teaspoon pepper 2 tablespoons lemon juice % cup parsley, minced 2 tablespoons chopped celery Flake fish. Mix in remaining in gredients. Place mixture In buttered ring mold and bake in a hot (400°F.) oven for 30 minutes. Run a knife around the edges and turn -out on platter. Fill center with sliced, cooked carrots. Garnish with chic ory or other greens. • * • Broiled Whole Fish Use any small fish such as trout, croakers, butterfish, porgies or smelt. Have fish drawn and heads and tails removed, if desired. Sea son with salt and pepper, then brush with butter or oil. Broil, 3 inches from heat about 8 to 10 minutes. (If fish are boned. broil 5 to 8 minutes). Remove to hot platter and spread with a mixture of 3 tablespoons sweet butter creamed with 1 tea spoon anchovy paste. LYNN SAYS: Try Something Different For Flavorful Surprises Cora meal sticks help out a meal in the doldrums, but they’U be a surprise too if you add some steamed raisins to the battei Don’t skip onions as a vegetable if you seek variety. Nothing goes more nicely with a steak or roast You can try parboiling them, then baking with cream sauce and mush rooms; or, simply bake with diluted canned mushroom soup if you’re in a hurry. Soak a few herbs in milk and then add to your meat ball mixture. This puts real, old-fashioned goodness in them. Slices of bread with the meal can get monotonous. .Now, how would you like some thick slices of crusty Vienna bread heated slightly in the oven just before serving? Takes but a few minutesl Baked pears are fine for dessert, but try dusting them with sugar and spice before the baking. Team witt coconut- macaroons for a simp!* dessert.' Why Does the Montid Pray Is Old Question Why does the “praying” man- pray’ tid “pray”? The prayerlike pose of this near relative of the cockroach is its normal position both for seizing prey and for defending itself. For their size, mantids are among the most predatory animals in exist ence, and they are also among the least known of the insects, ac cording to Dr. Ashley B. Gurney, entomologist of the U. S. depart ment of agriculture. There are more than 1,500 species of mantids in the world, mostly tropical, he says. Only 19 are known in the United States, which is the nor thern fringe of the habitat of these strange little creatures. One of the most notable features of mantids is their front legs, which bear sharp spines and fold in a remarkable hinged manner enabling the mantid to reach for ward, seize a fly or some other in sect, and bring it to its mouth. This is the true explanation for the seeming attitude of prayer. Man tids feed entirely on other ani mals, chiefly insects caught alive. Instances of small birds, • lizards, or mice being eaten—after being enticed into the “arms raised in prayer”—have been reported, but some of these probably represent mistaken observation. There is no question, however, that a mature individual of many^maritid species can handle any caterpillar, grass hopper, cockroach, or other large insect that comes within its range. Their appetites are enormous. An adult mantis has been knovtfn to eat ten cockroaches in less than three hours. Bees and wasps usually have no terrors for the in ject, though occasionally a man- :id is stung while trying to catch a vasp, and gives Evidence of the njury. . . RESET ioosi CASTERS ** EASY! Fill the hole with Pl*sac Wood... then force caster back into place. Handles like putty. hardens into wood. Plastic Wood holds firmly, lastingly. ftOUMOa ........ 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To tally different from old-fashioned rubs and liniments, modern SURIN brings fatter re lief. longer without burning or Mist— without unpleasant odor or grease. S smooth on SURIN at the point of pain feel pain ease in minutes, lloney-baek at drug store if SURIN doesn’t relieve mi pain faster and better than anything ever used. A generous jar costa <1.25. *L , is not a ear* for any of theme condition*. McKesson A tobthn. Inc, Bridgeport t. nmatics in large oni- sisa Keep Posted on Values By Reading the Ads Anotk&i way ta Save GIRL K¥f:S eS :..».-.v .sv.v.-S /' Pound tor pound, more people use more Clabber Girl then any ether Bak ing Powder. 8i*cuits 2 empm ttf ted ott-purpo** floor r | temtpoont Clobber Qirl Bokmg Pewdit teaspoon salt H teaspoons oa\ 6 tablespoons shortening § cap milt Ham Fillingt 2 cups cooked, | asp pickle relish 2 tablespoon prepored mustard l cup gravy or BISCUIT: Sift together flour, baking pow der end salt. Mix In caraway seed. Cut in shortening until mixture resemble* coarse corn meal. Add milk; stir to maka a soft dough that can be handled and formed intoaball.Transferballof dough onto a lightly floured board; knead until smooth. Roll out into a 9xl2*inch rec tangle. Spread with hnm filling. Start ing with the narrow end. roll Hkea jelly roll. Place on a greased baking sheet. Brush lightly with milk. Slash roll into six pieces cutting almost through roll. 1 Turn each piece cut-aide up Bake in a hot oven(450 0 F.)approximately 25 min utes or until well browned Serve with mushroom sauce. HAM FILLING: Mix all Ingredients to gether thoroughly Serves six. CLABBER GIRL IS NOW £ KNOWN AS THE BAKING PO W D E R W I T H rup rpj/ DOUBLE ACTION If Peter Bun knots you up with Aches e of those two flve other ilicylate end mentnoi, r |gRd Ben v-r — : AO*. QUICK! RUBIN THE ORIGINAL BexvGau RI6INAL BAUMS ANALGESIQUB A# i