The sun. [volume] (Newberry, S.C.) 1937-1972, March 14, 1952, Image 6
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
........ H
‘PoSeys* hinqes, lock*
work better wbh
in cams
ot TUBES
ii
ff
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It’t mtthaekolint, a recent chemical
born of research in a great laboratory.
It acts speedily to aid penetration of
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Methacholine also causes deeper, longer-
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2 tablespoon prepored mustard
l cup gravy or
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