Historical Newspapers of South Carolina

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THURSDAY, DECEMBER 24, 1964 THE NEWBERRY SUN, NEWBERRY, SOUTH CAROLINA SECTION B — PA©E SEV EN 'Co faithful ©Id Jfriends .., to Cherished ncis j'riends ... to etierp Home and cueru Hearth ... toe extend Best ^Dishes of the Reason and man pour gears ahead be filled toith Happiness and ^rosperitg. FARMERS ICE AND FUEL CO. George W. Martin Maxie Graham Hance S. Long Marion Banks Jimmy Bundrick Mrs. George W. Martin Mrs. Palmer Shealy O. T. Bedenbaugh Ernie Counts Carroll Wise David Coleman James Kinard David Ruff, Jr. James Sims May the holiday season bring you a world of happiness at Christmas. > SHEALY MOTOR COMPANY PROSPERITY, S. C. NEWBERRY, S. C. THE The coming of a New Year serves to remind us that, as it has been so often said, time is like money. We are suddenly made aware that we have wasted some of this precious commodity during me year that is fast drawing to a close. Without tnis New Year to remind us, we might be unimpressed with the monotonous passage of time and the endless pattern of days and nights might have no special meaning. We are optimistic, nearly all of us. We look upon the New Year as a time of bright hope and promise. We expect more from 1965 than was achieved during 1964. Amid the gaiety that traditionally ushers in the new season, we find the time to be serious with ourselves. We reflect somewhat upon the year that will soon be history. We think of the things we shall do differently in the days, w eeks and months ahead. This is as it should be. If we are to do better for ourselves in 1965, we must realize that our experiences of 1964 — our achieve* ments, successes, failures and unfinished endeavors — provide the starting point for efforts toward a better tomorrow. We shall have this better tomorrow if we remember the kind of world that we live in. Our modern world is used to change. It is a competitive world. It is a world of contrast — luxuries, gadgets, and playthings on one hand, poverty and unhappiness nn the other. It is a world not completely at peace with itself. Much can be done in the cause of brotherhood and in the effort’ to achieve better relations between all peoples and all nations. Let us hope that 1965 will be a better year for us all. THE 10 11 12 13 14 15 15 ’9 10 11* 12 13 14 15 17 18 19 20 21 22 23 16 17 18 19 20 21 22 24 25 26 27 28 29 30 23 24 25 26 27 28 29 31 30 31 m T W T F S 2 3 4 5 6 9 10 11 12 13 16 17 18 19 20 23 24 25 26 27 S M T W T 1 2 3 4 5 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 M T W T 1 4 5 6 7 8 11 12 13 14 15 18 19 20 21 22 25 26 27 28 29 M T W T F S >1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Everyone knows there are 365 days in a year — 366 when Leap Year comes along. Yet one year had 445 days. It’s not a year any of us remember, because it was the year 46 B.C. The unusual circumstance came about when Numa Pompilius supposedly created the Roman Calendar in the seventh century B.C. — a calendar that was two months behind the sun when Julius Caesar put his experts to work on the problem. The mathematicians came up with a calendar, but still had the problem of doing some thing about the two months needed to catch up with the sun. They solved the problem by inserting the two months between November and December, thus giving the year 46 B.C. a total of 445 days, but also giving the following year a fresh start. Old Time Favorite New England Injun’ Puddin’ An early favorite of old New England which has been handed down from generation to generation since colonial days is old Injun’ Puddin*. 5 cups milk 1 teaspoon cinnamon % cup dark molasses Vi teaspoon nutmeg V< cup granulated sugar 1 teaspoon salt y 2 cup yellow corameal 4 tablespoons butter Heat 4 cups of milk and add molasses, sugar, cornmeal, salt, spice, and butter to it. Cook 20 minutes or until mixture thickens. Pour into baking dish, add remaining cold milk. Do not stir. Put into slow oven (325°F.) and bake for 1^-2 hours without stirring. Serve warm with Hard Sauce. (This recipe good for a serving of Sj "Merry Christmas" Many Ways To Offer Holiday Wishes In how many languages can you say “Merry Christmas”? Try and match the following Yuletide greetings with their respective countries: 1. Felices Pasquas Y Felices Ano Nuevo Boas Festas e Feliz Ano Novo Houska Joulua Joyeux Noel Froehliche Weihnachten Nodlaig mhaith chugnat Linksmu Kaledu Boas Festas Feliz Navidad Nadolig Llawen 2. 3. 4. 5. 6. 7. 8. 9. 10. a. b. c. d. e. f. g* h. i. j. Portugal Ireland Brazil Finland France Argentina Wales Lithuania Germany Spain (l.-f., 2.-c., 3.-d., 4.*e., 5.-i., 6.-b., 7.-h., 8.-a., lO.-g.) Holiday Treat Please Palates With Swedish Cookies Christmastime means “cookietime’* in households throughout the land. For a new, better idea try Swedish cookies. Delicately flavored, these decorative, crisp cookies can be made in various shapes by using different patterns in a cookie press. Sprinkle them with colored sugar and frost or decorate with citrons or candied cherries for more variety. 3 cups butter 1 cup almonds, blanched and l>/ 2 cups sugar ground 2 eggs beaten 8 cups sifted all-parpose flour Cream, butter, and sugar together. Add eggs, nuts and flour. Mix well. Run through a cookie press. Place on ungreased baking sheet. Bake in moderate oven (350 degrees F.) for 5-8 minutes or until delicate brown. (This recipe makes about ten dozen or more cookies, depending on size.) "FOWL” up Tradition... ... with Roast Goose!! Have you got tht yen to try something new this Christmas? Granted turkey is the traditional bird in America for Christmas, but if you’re interested here’s a way to roast a goose. Combine three cups lightly whipped potatoes with two cups of crumbs, 1 cup finely diced onion, 1 teaspoon rosemary, 1 cup coarsely chopped walnuts or pecans, 1 teaspoon salt, 1 teaspoon freshly ground pepper, and three tablespoons melted butter. Blend well and stuff the goose with the mixture. Close up vent, place the goose on a rack and bake at 450 degrees for 30 minutes. Reduce the heat to 325 degrees and roast for another 1 or l'/ 2 hours or until the breast is tender and the skin crisp. Basting is not altogether necessary. Pour off the goose fat as it accumulates in the pan and save for cooking. Salt and pepper the goose just before removing from oven. An 8*10 lb. goose should roast about 2-2 •/j hours.