Houston home journal. (Perry, Houston County, Ga.) 1924-1994, August 29, 1940, Image 7

Houston home journal., August 29, 1940, Image 7

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Newspaper Page Textf"% WHO’S |sJ NEWS |2O THIS ■H WEEK By LEMUEL F. PARTON (Consolidated Features—WNU Service.) N’EW YORK.—More varied in this country than in England are repercussions to the things John Cudahy, United States ambassador , to Belgium, is John Cudahy quoted as Criticized for having said in Talk on Belgium f " i," 16 " 1 '" in England that aid would be required next win ter to save 8,000,000 Belgians from famine. His defense of King Leo pold 111, is regarded as, to say the least, undiplomatic. Whether Secre tary of State Cordell Hull will take cognizance of a further statement alleging the correct behavior of Ger man troops in Belgium—criticized in England as wholly out of order—re mains to be seen. Son of an Irish immigrant who went to Milwaukee and made an immense fortune as a meat packer, Cudahy’s diplo matic career began in 1933 with his selection by President Roose velt as ambassador to Poland. In May, 1937, he became minis ter to the Irish Free State and was appointed to the post at Brussels in 1939, succeeding Joseph E. Davies when the lat ter was assigned as a special assistant to the secretary of state. Cudahy was the first to advise President Roosevelt—via telephone -of the German invasion of Bel gium where he remained at his post of duty, narrowly escaping death or injury from bombs, until he, togeth er with all other foreign represen tatives were requested to leave the country. Later, in Germany, he spent two hours with Leopold of Bel gium in the castle assigned to the monarch by the German army and obtained from him a personal letter, presumably divulging the inside story of Belgian capitulation, for Mr. Roosevelt. The ambassador is a Harvard man, class of 1910, holding de grees of bachelor of law, Wis consin, 1913, and doctor of laws, Carroll university. Admitted to the Wisconsin bar in 1913, he practiced until 1917 when he be came a captain in the United States army. Later he ranched in New Mexico, and from 1923 until 1933, when appointed to Po land, he engaged in real estate. * CANE of the outspoken critics in congress of most, if not all, of President Roosevelt’s policies, Sen. Rush D. Holt (Dem,, W. Va.) finds v c, the current Young Senator debate in the Strong Critic senate over Of Roosevelt the selective service and National Guard bills peculiarly his dish. Punctuated by daily clashes between him and Sen. Sherman Minton of Indiana, the colloquys of the two lawmakers have not been regarded by their colleagues as en hancing the dignity of the sen ate. At all events, Holt’s reputa tion as a senator, who has spoken to more empty seats than any other member of the upper house, past or present, has not been main tained in recent sessions, nor do legislative correspondents note the days the smiles of amused toler ance which used to mark his bludgeoning oratory. With the exception of Henry Clay, the youngest man ever elected to the United States sen ate, Holt landed in office in 1935 without benefit of the Democrat ic machine of his state, though wearing the Democratic label. When he defeated Sen, Henry O. Hatfield, a Republican warhorse, for the senatorial toga, he was 29 years old, too young to as sume his seat. The voters of his state knew this, but it made no difference. They just cast their ballots for him anyway. He had to wait six months be fore the legal office-taking age arrived. Having been at one time an athletic director, at St. Patrick’s school in West Virginia, the in stincts of this flushed, exalted stripling were all for the old college try from the minute he was sworn in, a manifestation of youthful ebullience violating an unwritten senate rule calling for silence on the part of a new member. One of the first things he did was o visit the White House to make R clear that he was in line with ■ ew Deal policies, but later it was made equally clear he was a hold °ut 30 far as machine politics, state national, were concerned. As for ne New Deal, he fought the court bill. He repeatedly “,-cused the WPA of political im- P He opposed the cash oarry neutrality plan. When his present term in the sen f e en( f s he will not return, having . een defeated in the primary elec uon in his state last May. “I like,” said the Duffer serenely, ‘‘To read of the faults in this game, Of faults that are almost obscenely Blockading the highway of fame, Of those who are stymied or bunk ered, Who don’t pivot right on the tee, So please print a lot of the incorrect clutch Of those who are sw’aying or duck ing too much (Just any old fault is a personal touch) For that’s what’s the matter with me. CARATOGA, N. Y.—The top horse- man of the world today is in the general direction of his eightieth year—high up in the seventies. He schooled his first _______ steeplechaser 61 years ago—and aft- Hp er 61 years he is H | still many lengths §|| ' in front under i wraps. He is also v * one of the top I sportsmen of all 1I time, one of the most remarkable men I’ve ever known in sport. tslM His name is Thomas Hitchcock, Grantland father of Tommy Rice Hitchcock Jr., who will stand as the all-time polo player until some su perman comes along. And there are no supermen. Everyone has admired the ef ficiency of Connie Mack, 77, and Lonnie Stagg, 77, at baseball and football. But the name of Thomas Hitchcock belongs in this slender group of amazing veterans who have thrown clocks and calendars away and ignored time. They have made the years their vassals, ignoring such puny details as half-centuries. Training Winners I met Mr. Hitchcock just after one of his horses had won another steeplechase. I wanted to know how he did it. I asked him first why it was that he never had the front feet of bis jump ers shod. “This,” he said, “is quite a sim ple matter. A horse gets his drive and balance from his hind feet. His forefeet have a tendency to expand. His hoofs will nearly always spread. Now if you encase these hoofs in an iron band there can be no ex pansion. There can be no give. I have known this after some 60 years of study and observation. That is the reason my jumpers are never shod to the front. “The trouble most horses have is with their hoofs or legs. I have never had any such trouble.” Other Angles to Consider I asked Mr. Hitchcock just what system he followed to bring about such an amazing success. “First of all,” he answered, “I would say the word is ‘patience.’ You can’t drive a horse at a bar rier and force him over. Not con sistently. I want natural jumpers. Not synthetic jumpers. So I start them in this direction when they are less than a year old. I give them minor jumps to make on their way to eat—jumps of less than a foot. I gradually increase this height. I get them to feel that a jump is a part of their lives—something they have to make before they can eat. “These jumps are made higher and higher. But there is no force about it. There is nothing new about it. It is something that be longs to their earlier memories— something they handle instinctively.” I asked Mr. Hitchcock about other details. “For one thing,” he said, “you must know and love horses. Few are alike. They have their own whims and personalities. But to get them accustomed to people I have young riders, 10 or 12 years old, who ride or play with them as yearlings. I get them accustomed to the prob lems they must face later on. I get them used to other horses which may be crowding in. “All this,” he said, “takes a world of patience. The horse must be schooled over and over and over. What you want him to do must be made a habit that he understands. “The same thing goes for polo pqnies. I have known experts who w%nt out for speed. But a polo pony must be trained and taught to turn in a split second. Speed, of course, is a factor. But so is turn ing agility. These are things that take time. “To my mind a horse doesn’t reach or approach his prime until he is six years old. This applies especially to jumping and to polo. You haven’t time to teach young horses what they need to know at these two sports.” Back Over the Years “Just when did you begin this schooling work?” I asked. “When I was at Oxford, in 1881,” he said. “No, it was before that. Probably around 1879. I was a little younger then,” he added, than 1 am now.” That was 61 years ago. But 1 doubt he was younger then. “There is so much to do,” he said rather plaintively, “and so little time in which to do it. When you must be patient you must have time in which to work.” HOUSTON HOME JOURNAL, PERRY, GEORGIA COOL DRINKS ARE REFRESHING ON HOT SUMMER DAYS (Recipes Below.) Household News Even on the stickiest, hottest sum mer day, a good tart, icy drink 0 will refresh you. iiijD Fruit drinks, in f particular, are : • good; when you p fi' " ' drink a frosty y /V? tumbler of lemon ' ac *e or chilled or- S ange j u * ce > y° u " ' —J not only feel cool er, you are cooler. Fresh fruit drinks actually ward off the heat of sum mer. Fruit beverages provide the min erals and vitamins the body re quires, and, because of the sugar added for sweetening, are fairly high in food energy. It’s very easy to serve “soda foun tain specials” at home. Any combi nation of fruit juices makes a de lightful and refreshing beverage— provided some of the more tart juices, such as those from lemons, slightly sour oranges, or rhubarb — are used to keep the beverage from tasting too sweet and flat. Use slices of orange or lemon, mint leaves, whole, fresh or canned cherries or berries, for garnishing. Ice cubes for chilling fruit drinks or iced tea might be frozen from orange or lem on juice, to avoid diluting the bev erage. Mint leaves, bits of lemon peel or cherries can be frozen into the cubes. For iced coffee, pour some of the coffee into the freezing tray of your refrigerator, and freeze. Then use the coffee cubes for chilling the drink. Sugar syrup, used for sweetening, is easily mixed throughout the whole drink, and makes * a smoother tast- f^t'\ ing, smoother tex- |JI/) . tured drink, than WViw /v y when unmelted sugar has been added. To make A 'jf \ the sugar syrup, \ boil 4 cups of sug ar with 4 cups of water, for 10 min utes. Pour into clean, hot jars, and seal. Store in refrigerator, and use as needed. Serve crisp cookies or dainty sandwiches with iced drinks for sim ple afternoon or evening refresh ments. Lemonade. Follow these three rules if you want to make perfect lemonade; Use fresh lemon juice and plenty of it; sweeten to the taste of each—not too much sweetening for folks who like it sour—sweeter for those with a sweet tooth; use ice and more ice. For each person served, allow: 1 lemon 1 to 2 tablespoons sugar or honey 1 cup cold water Ice Extract lemon juice. Add sugar or honey to taste. Stir to dissolve. Add water. Serve over ice in large glasses. Garnish with lemon slice on rim of glass. To make lemon fizz, make lemonade with carbon ated water. “Simple Desserts for Summer Menus” is an article you’ll want to read. Watch for it in this col umn next week. Sugar Cookies. Vi cup butter Vz cup granulated sugar 1 egg, well beaten 1 Vz cups pastry flour 1 teaspoon baking powder W teaspoon salt 1 teaspoon vanilla extract Cream butter, add sugar and egg. Sift dry ingredients and add with the extracts. Flour and sugar the board and roll the cookies on it. Dust heavily with sugar, roll it in a little, cut in cookie shapes, and bake in a moderate oven (350 degrees) 10 to 12 minutes. Chocolate Chip Ice Cream. (Makes 1 gallon) 1 cup sugar Vz cup flour 2 quarts milk (scalded) 4 eggs (separated) 4 teaspoons vanilla Vz teaspoon salt 2 cups semi-sweet chocolate (cut in bits) Combine sugar and flour, and add scalded milk slowly. Then cook over low heat, stirring constantly. Remove from heat. Beat egg yolks, and blend with Vz cup of the hot mixture, then add to the custard, to gether with vanilla and salt. Chill. Pour into the freezing compartment Is Father fussy about his food? Then you’ll surely want Eleanor Howe’s cook book, “Feeding Fa ther.” It has loads of recipes for the foods father likes best—reci pes which have been tested and approved by homemakers as well as fathers! You can have a copy of this cook book by sending 10 cents in coin. Address your let ter to “Feeding Father,” care of Eleanor Howe, 919 N. Michigan Avenue, Chicago, Illinois. of ice cream freezer. Pour in the stiffly beaten egg whites, assemble the freezer, and cover. Pack with mixture of three parts crushed ice to one part rock salt. Freeze, un til turning becomes difficult. Re move dasher, fold in chocolate, and pack down the c-ream with a spoon. Cover, and allow to ripen for one hour before serving. Pineapple Raspberry Punch. (Serves 25) 6 cups crushed pineapple 6 cups raspberry juice 3 quarts gingerale Crushed ice Mix crushed pineapple and the raspberry juice thoroughly. Just be fore serving, add gingerale and ice ( Fool Proof Cookies. (Yield 3 dozen) 2 cups flour V 2 cup brown sugar % cup butter Mix and sift flour and sugar to gether. Then work butter into the mixture with the A finger tips, form / ing a soft dough. f Roll to Vs-inch in thickness and cut ( / w 'th cookie cut ) ter any desired I shape. Brush with Wl’Qli yolk of one egg, x beaten, and dilut ed with % teaspoon water. Bake in a moderate oven (350 degrees) approximately 12 minutes. Chocolate Freeze. (Makes 4 large glasses) 4 tablespoons sugar 4 tablespoons cocoa Vs teaspoon salt V 2 cup boiling water 2 cups milk (scalded) Vi teaspoon vanilla Crushed ice Whipped cream Combine sugar, cocoa and salt. Add boiling water and cook for 2 minutes. Remove from fire, and combine with scalded milk. Pour into glasses filled with crushed ice, and serve with a spoonful of whipped cream garnishing each glass. Blackberry Cocktail. (Serves 4) Mix together 2 cups blackberry juice, 1 cup orange juice, 14 cup lemon juice, and 1 cup water. Add 14 cup sugar syrup and blend. Pour over ice and shake thoroughly. Gar nish. with very thin slices of orange. Sugar syrup—Boil 1 cup water and 2 cups sugar together for 1 minute. Iced Coffee. Make coffee a little stronger than usual. Cool, and serve in tall glasses filled with cracked ice. Top with whipped cream. If desired, cream may be poured on the ice before the coffee is added. Iced Tea. Rinse teapot with boiling water. Place tea in pot, allowing one tea spoon of the tea per cup. Pour freshly boiling water over the tea leaves and allow to steep, not boil, for 3 to 5 minutes. Pour tea over chipped ice, to cool it quickly. Serve in tall glasses garnished with lemon slices and sprigs of mint. (Released by Western Newspaper Union.) Tips on Wash Dresses When purchasing materials for washable garments, make sure that buttons, belt buckles and shoulder paddings are of the sort that will stand up under frequent tubbings and that contrasting materials for trimmings, braid or bindings are also color-fast. Double Duty Equipment Ingeniously designed to do double duty are two new pieces of house hold equipment—a washer that be comes a useful kitchen table when it isn’t in action and an ironer that folds into a handsome hardwood cab inet, suitable for use in the living room. i By VIRGINIA VALE (Released by Western Newspaper Union.) Herbert marshall’s first talking picture was “The Letter,” in which he played Jeanne Eagel’s lover, whom she killed. Now he’s playing in it again, but this time he’s the husband of the heroine, played by Bette Davis. He prefers his current role. “I’d rather be a betrayed, but live, husband, than a dead lover!” he commented. Incidentally, two of the most interesting photographs that have come this way re cently are of Bette Davis and her stand-in. They're dressed alike, posed alike. If anything, the stand in is a little prettier than the talent ed Bette, but she suffers sadly by contrast. Those photographs show the difference between an expert and an amateur, and they’re worthy of any girl’s careful study. Twentieth Century-Fox finally got the screen rights to the play “To bacco Road,” which has been run ning in New York for years. RKO wanted it too—it’s rumored that the price was more than $lOO,OOO. Unless all censorship bars are let down, considerable rewriting will have to be done. Although the two girls have been on the same lot for more than a year, Dorothy Lamour and Mary Martin didn’t meet until recently, when they were rehearsing dance numbers with Lcßoy Prinz. The Sarong Siren brushing up on her rhumba for “Moon Over Bur ma,” and the “My Heart Belongs to Daddy” girl was rehearsing intri cate tap routines for “Love Thy Neighbor,” in which she appears with Jack Benny and Fred Allen. According to Ray Milland, “The greatest gift an actor can get is a chance to play with Claudette Col bert.” Here’s the record that proves it One of Milland’s first pictures was liipi)- idffi; KffffarW/ V t JSKm twXfcfcs, -■' . ■j-'i/Mil'A. . ■■■ ■■•■ .4 CLAUDETTE COLBERT “The Gilded Lily,” made six years ago; it gave him a good start toward his present success. A young man named Fred Mac Murray got his start in that picture, too; he was so scared that he shook when he was making tests, and Miss Colbert kidded him out of his panic. Melvyn Douglas was a polite but sinister “heavy” until he \yorked opposite her in “She Married Her Boss” and surprised everybody but himself by proving to be an excel lent light comedian. “I Met Him in Paris” gave the public another light comedian, Robert Young, who until then had been a serious young man on the screen. Clark Gable had been slipping at the box office until he and the charming Claudette made the hilarious “It Happened ">ne Night.” A giant gorilla has been worrying the executives of the zoo at Bristol, England; it costs $4B a day to feed him, and they feared that they’d have to destroy him to save his rations. A giant gorilla has also been wor rying Producer Jack Moss of Para mount—he needed one for “D. O. A.” (Dead on Arrival) a mystery thriller featuring Ellen Drew, Rod Cameron, and various others. He’s cabled to Bristol to ask how much he’d have to pay for Alfred, the gorilla, and what could be done about transporting him with a train er to this country. Seems that Hol lywood zoos can’t offer anything big and scary enough to suit his pur pose. After finishing a picture most stars make a great to-do about es ! caping Hollywood and its crowds to I get away to some quiet place. But ] after finishing “The Howards of Virginia,” Cary Grant rushed I straight to Broadway, and Martha Scott headed for a crowded and fashionable hotel in Santa Barbara, Calif. Hats off to them! The stars who declare that they wish the pub lic would let them alone are likely to rage and storm if people don’t notice them—Garbo excepted, of course. improved”*"’ 1 ” UNIFORM INTERNATIONAL SUNDAY I chool Lesson By HAROLD L. LUNDQUIST. D. D. Dean of The Moody Bible Institute of Chicago. (Released by Western Newspaper Union.) Lesson for September 1 I.esson subjects nnd Scripture texts se lected and copyrighted by International Council of Religious Education; used by permission. PRAISING GOD FOR HIS BLESSINGS LESSON TEXT—Psalm 103:1-5, 10-18. GOLDEN TEXT—Bless the Lord, O my Soul, and forget not all his benefits.— Psalm 103:2. We live in difficult and confusing days with much on every hand to dis courage us. We look about us in vain for any encouraging sign. The result is that unless we exercise care the temptation will overtake us who are Christians to fall into the bitter, complaining altitude of the world, forgetting the benefits which God has bestowed upon us, forget ting His mercy and grace, and, in this hour of trial, telling the world by our life, if not by our lips, that we have lost our faith in God. It is easy to praise God when all goes well, when we see His bless ing upon us; but the Christian should recognize that praise is a vital part of his daily fellowship with God, an expression of his apprecia tion of all that God is and does for him. Psalm 103 has in all genera tions been a favorite of Christian people when passing through deep waters and fiery trials. I. Praise for Personal Blessings (vv. 1-5). Our relationship to God is a per sonal one, and His blessings are per sonal. Praise also is a personal soul exercise to which we need often to stir ourselves. We need to call on ‘‘all that is within” us to bless and praise the Lord. ‘‘Forget not”—how prone we are to do that very thing. We remem ber the things we ought to forget and forget the things we ought to remember. We have become so ac customed to the many blessings of God that we accept them as a mat ter of course. Note that the chief of all bless ings is the forgiveness of sin (v. 3). The spiritual is far more important than the physical, but that too is in cluded. Only God can heal our dis eases, whether by means or by di rect intervention. He also meets with true satisfaction every right and normal desire of man, whether it be physical, social, mental or spiritual. That calls for praise from the depths of our beings. 11. Praise for Forgiveness of Sin (vv. 10-14). We may “put on a front” when we deal with our fellow men, but there is no use in thus trying to fool God. He knows us for what we are—“frail children of dust, and feeble as frail.” We are not able to meet our own little problems; how can we do anything with the sin question? The mercy of God, high as the heavens, is revealed nowhere in such overflowing measure as in His dealing with the sins of “them that fear him” (v. 13). For them He has the pity of a father, but He has more, for He has the authority and power to cast our sins as far from us as the east is from the west, and how far that is no one know's. Observe that His mercy is only for “them that fear Him.” “God resisteth the proud, but giveth grace unto the humble” (James 4:6, I Pet. 5:6, 7). Whosoever will may come and receive of Him abundant pardon. Why not come now? 111. Praise for Everlasting Loving kindness (vv. 15-18). Man and everything that man makes or does is transient, and will one day pass away. What a fool that man is who lives only for the things of this world which are des tined to wither like the grass! How tragic to come into eternity and to face God empty handed and con demned for one’s own selfishness and folly, when He is willing to show unto us that “loving-kindness” which is not only for this life, but also for the life that is to come. As we praise God for this great and blessed gift, shall we not be moved to go out and seek to win others to Him? In closing this brief study of the One Hundred Third Psalm may we again suggest that in these bitter days which so sorely try the hearts of men, we lift our souls up to a high spiritual plane by praising God. When Hardley Page was mak ing a flight through the Orient a large rat was attracted by the smell of food and entered into the air plane. Later, when Mr. Page was in mid-air over a mountainous coun try where he could not land, he sud denly heard the sound of gnawing behind him. He knew that the rat might so damage his plane as to cause disaster. Then he remem bered that a rat is not made for high altitudes. So he began to soar. Soon the gnawing ceased and hours later when his machine landed he found the rat lying dead beneath the engine. It is a blessed truth that Satan cannot endure the high alti tudes of praise. He quickly departs from the soul whom he finds re joicing in this high and lofty spir itual atmosphere. “Try praise,” for “praise changes things.”