Houston home journal. (Perry, Houston County, Ga.) 1924-1994, July 01, 1943, Image 3

Houston home journal., July 01, 1943, Image 3

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Newspaper Page Textmention! I Friends of Mr. T. S. Hunt, I Bierk of court of Houston coun-1 I will be glad to learn that he ’ ■ a ble to return to his office Hast week after an illness of sev |B;al weeks. I I Mrs. Roy Sampley of Stewart, Hrj'i spent several days with and Mrs. J.E. Sampley last Keek. Mrs. Roy Sampley and Khildr'en who are visiting in Wat- Kinsville, Ga. will join Mrs. J.E. Kampley Thursday on a trip to Kake Junaluska, N. C. where K ie y will spend several weeks at ■he Sampley cottage. II Cpl. Truman M. Gamel has Been assigned to duty with the ■V S. Army Air Forces following Ks graduation June 22 from the ■amp Curtiss Air Training ■chool, operated by Curtiss ■'right Corporation, Airplane Bjivision, Buffalo, N. Y. || Miss Jesselyn Griggs of Macon ■pent last week with her par ■nts. Mr. and Mis. H.E. Gordon, ■nd’is visiting them this week, || Mrs. Thornton Lee of Parrott, t|a. is visiting her sister, Mrs. J. Kiva Davis, and Mr. Davis. I Mrs. Richard Braden of Day- j ; ion, Ohio is the guest of Mr. I jnJ Mrs. Robert Kroemer. | Miss Theresa Hodges and Mrs. j B L Hendrix of Petersburg,Va. ||,-rived Wednesday' for a visit, several weeks with their Smother, Mrs. J. H. Hodges. ■ Mrs. George Riley of White Springs, Fla. spent several days with Mrs.G. S. Riley. ■ Mrs. Alva Davis was hostess ■ s|t an informal tea Tuesday af- Klnwcn, June 22, at her home in Mrs. Robert Kroe- her guest, Mrs. Richard Kdon of Dayton, Ohio. Twenty- Wjm. guests enjoyed this delight ■■ Mrs. Paschal Muse had a de ■ lightt ul party Friday morning at home as a compliment toj M. A. Glazier, who has an ■ apartment in the Muse home ■ while her husband, Lt. Glazier, Hat Robins Field, Ga. Twenty- Bfive guests were present. KMiss Margery Short left Tues ■day for-Fort Sam Houston, Texas ■ where she will train for six ■mths to become a physical ■erapy aide. ■Pfc. John Houser. Orlando ■Air Base, Fla, will spend the ■lekend with his mother, Mrs. ■m Houser. ■Miss Jean Houser of Columbia, ■c. will spend next week with ■her mother, Mrs. Sam Houser, ■Mr. Byron Warren of Edenton, ' ■. C. spent several days last ■eek with his parents, Mr. and ■rs. T. L. Warren. and Mrs. J. M, Gooden ■I nt Friday night and Saturday home. They are at Mercer Macon, where Mr. Hioden is" teaching in summer ■ftjbby and Catharine Davis of Miami, Fla. are visiting them Mr. and Mrs. C. K' Brunson. » Kirs. W. W. Driskell is visiting ■he’ daughter, Mrs. Marion Smith, ■4o family in Larchmont, N. Y. ■Sin; will visit her son, Mr. Walter ■nskell, and family at Bruns ■ck, Ga. before returning to |Mrs. Samuel J. Tcunsley and ■JfUghter, Elizabeth Lee, of ■eveland, Ohio are visiting Mr, ■d Mrs. Frank Tounsley for a ■ Those from Perry attending ■e program at Wesleyan Col ■ge Saturday p. m. when ■adaine Chiang Kai-shek, First ■dy of China and former stu ■nt of Wesleyan was awarded h onorary degree, included: , V- and Mrs. Sam A. Nunn,Mrs. ■ M, Houser, Mrs. W. B.Evans, ■artha Aurelia Evans, Mrs. J. ■ v ’a Davis, Mrs. T. C. Rogers, ■fs. Mayo Davis, Hentz Houser, ■Hie Davis, Mrs. G. E. Jordan, ■dge and Mrs. A, M. Anderson, IB I'®. 1 '®. G. C. Nunn. |Mr. and Mrs. G. E. Jordan and [ rs> G. S. Riley attended fu- F ra l services for Capt. Wm. tUßustus McAfee in Macon Nnesday last week. Capt. fee, grandson of Mrs. Riley |,| |J e Pbew of Mrs. Jordan, was ! le d in an airplane accident in l>ami, Fla, Sunday, June 20. r dordans and Mrs. Riley spent [ V p ra * days in Macon with Mrs. I -• McAfee, mother of the de | army reserve officer who r' a pilot with Pan American rwava at- tho fiw,r, j METHODIST W. S. C. S. HAS SUMMER SOCIAL . The Methodist Woman’s So ciety of Christian Service had its annual summer social Monday afternoon at the church. Mrs. J. C. Pickren of Unadil la, secretary of the Americus District W. S. C, S,, was the guest speaker. Her subject was “Finding God in our Daily Lives” based on the scripture, “Be still and know that I am God.” Mrs. W. V, Tuggle,pres ident, presented the speaker. W. K. Whipple sang “T h e Lord’s Prayer,’ with Mrs. Phil Anderson as accompanist. In conclusion, refreshments were served. The church was beautifully decorated with a va riety of summer flowers. Lt. Commander W. H. Cleve land, U. S. Navy, and Mrs. Cleveland of Perry announce the birth of a daughter, Ann, on Tuesday, June 22, at the Ogle-i thorpe Infirmary, Macon. Com mander Cleveland is with the Medical Corps, U. S. N. some where at sea. Mrs, Cleveland was Miss Mary Holtzclaw and is here with her parents, Mr, and Mrs. Eby Holtzclaw, while her husband is in service. Mrs. J. W. Campbell of Her- I mitage, Tenn. is visiting her sister, Mrs. Ed. M. Beckham, | and Mr. Beckham. Joan Gunnison and Billie Da vis left Wednesday for Laurel Falls Camp, near Clayton, Ga. to spend several weeks. Mrs. D. M. Stripling and daughter, Peggy.spent last week ! in Atlanta. Nathan W. Gilbert Jr., has been promoted to the rank of sergeant. He is the son of Mr. and Mrs. Nathan W. Gilbert of' Perry and has been in the Army I since Feb. 27, 1943. He is in the engineer corps and is now stationed at Camp Claiborne, La. Miss Carlene Ogletree will leave Friday for Chattanooga, Tenn. to visit friends. Miss Vonceil Summers spent the weekend with friends at G. S. C. W., Milledgevilie, Ga. 2nd Lt. Dan Grant who receiv ed his commission as a pilot of the U. S. Army Air Forces, June 1 26, at Frederick, Okla., is at home on furlough for a few days. Mrs. S. L. Norwood and son, Sam, went to Atlanta Wednes day to visit Mr. and Mrs. B. E. Hatch. Pfc. R. A. Holtzclaw, U. S. I i Army Engineers, left Tuesday to ; return to Portland, Oregon after spending a week with his par ents, Mr. and Mrs. Eby Holtz claw. H Ti Wlud fluif With WAR BIIIDS ★ ★ L j Every shipyard in our country is 1 setting amazing records in the con | struction of a merchant marine so | essential to the transport of supplies ■ and men to the seven seas. The overall cost of these hundreds of ships now building runs into mil lions of dollars. .‘r •- ~*~ Many of them are called “Victo ry” ships and you are contributing to this victory by your purchase of War Bonds ... at least ten per cent of your income, every payday. We’ll need these ships after the war, too, when Peace comes. U. S. Treasury Department ilf every man, woman and child in the United States lays , aside SlOO the aggregate will be about $13,000,000,000 or the amount the Treasury must raise in its Second War Loan. Feeding Goldfish Feeding goldfish is quite simple. ; They will cat everything within rea i son. The dry fish foods sold com mercially are quite sufficient. They appreciate a few garden worms. ' however, or a few flies or other in sects. In very large pools, a fftin ‘ mash of oatmeal boiled with shred > ied liver and put into the pool in l lumps once in a while is sufficien iroon in sood shspc* Keep Vitamins In Home-Canned Tomatoes The tomato rates respect because it is chuckful of vitamins (A and C), those invisible spark plugs that keep one feeling fit. Because tomatoes are an impor tant food, it is imperative that every one not needed for immediate use be saved by canning, but they must be canned right, else there will be Photo Courtesy Ball Bros. Co, little or no vitamin C left in them. Undue exposure to air after the skins are removed and over-cooking in an uncovered container destroy vitamin C. This is one reason that tomatoes should be prepared and canned as quickly as possible. Usually whole tomatoes have more food value than tomato juice, partly because a con siderable amount of vitamin A is lost in the pulp that fails to go through the strainer when the juice is made, but mainly because greater exposure to air destroys vitamin C. If you want first-class canned to matoes, use freshly gathered, firm- i ripe, sound fruit—one small bad spot can ruin a whole batch. Wash the tomatoes before scalding; scald a few at a time. Remove all core, slip off the skins, and cut away green spots. Pack the tomatoes tight into clean hot jars—this is best done by pressing each tomato down with a wooden spoon. Add salt to season to suit your taste—the usual amount is one teaspoon to the quart. Seal [ jars according to manufacturer's in structions and process 35 minutes in hot water bath. If tomatoes are not fresh from the garden, process 45 minutes. No juice can be better than the fruit from which it is made, so be sure to use strictly fresh, firm-ripe, red tomatoes, which are free from all decay. Wash well and cut away any green spots or weather cracks. Weather cracks are those splits that form around the stem ends when hot sunshine follows a hard rain. Such tomatoes are unfit for canning or juice unless used immediately after picking. Leave the tomatoes whole and steam or bake them until they are soft; then press through a fine sieve, preferably a cone-shaped one; reheat the juice to simmering; pour into sterilized jars and process 30 minutes at simmering. The pulp : will separate from the juice unless a very fine sieve is used or if too much heat is applied at any time. Oh, so you boil the juice in an open kettle until it is thick? Well, that’s a fine way to get rid of most of those precious vitamins. The best tasting juice is that made by pressing whole home canned to matoes through a sieve just before serving. Any seasonings liked may be added before canning but the juice will be better if seasonings, except salt, are added when the juice is opened for serving, and even the salt mav be left out. ★ ★ \hJluit fyau fluif. f k/Ult WAR BBIHS Torpedo Junction “Awash amidship!” “Sparks,” the radio operator, has sent his final message from another U-boat victim. The lifeboats are pulling away from the doomed ves sel as millions of dollars’ worth oi food, supplies and munitions settle to the ocean bottom in another al lied catastrophe in the Battle ol the Atlantic. Millions of dollars’ worth of ma terial that was paid for by the dol lars we saved and invested in War Bonds. Thousands of man hours have been lost. We can have but one answer: work harder, save more and invest more frequently in War Bonds. U. S. Treasury Department AN OFFICIAL WA* MESSAGE YOUR BOND *' " * •" - ~m r " " ” < tfr *•* if*| /. I (I .1 iljlif •■: lllilji Why pay thousands of civil- 1 ■ ’1 \l ::: ' I ; 11 11 II I l*«* to audit ALL Army, 11 | |i Ippliiii ri Hi| ll | iiiiiilliilililliiiill Navy and Maritime Com- i 111 A iHHfSijp2! - T,"?" I i| mission war contractu iiiil 1: Ay/'jr J 1 \ iii: j Ml I piiiiijiijii When the profits of 95% do |:.i;- J not exceed a fair 2% after :... | ji; * (jk ■'“Z J“£* - flj|L*y • V taxes—and when (he Inter- j. ;! MI © •#.' :r™ ; M'.‘- : ' JrSJMO na * Revenue department i : " i jj:- \ ■■ 1f" y?.‘| i V jA HB automatically sifts out the ■ - //excess-profit contracts j[ | jMl|j |IPP computing income i '' , > >ll Is Only 5% of war profits / |i y!p;Hi! I ,t , are found to be over 2% I \ Ijrs vim •;; A/ \ Jr 1 ’ - after taxes. These are the |’ Mr XL. \\ A • ; l ; 1 1 jr ones to examine and r Sl* I// V\ir ! Uncle Sam already has , :i f aAVVIi .NX ■’■ |bm people to detect violations K fla V V<> y WjjwW without hiring an army 1111 l\ Xk s/ sSiAf I of extr * employes to au j|l v y€/r J) dlt ALL contracts. YOUNGSTERS-HELP WITH HOME-CANNING! Don’t worry if you’re too young for the WAACS or WAVES. There’s another important job for you. Save all the extra vegetables from your Victory Garden by home-canning. A few jars a day take little time and add up to well-filled shelves by the end of the season. Food costs are high in the stores and may be high i er, but food grown at home still costs a few cents a jar. There’s a deep satisfaction in growing and canning your own food. Wait and see. You’ll take inventory of your garden each day to see | CAN PEAS AND BEANS, TOO! Peas . . . Some like them hot, some like them cold, but nearly every | body likes them canned, or so claims Gladys Kimbrough, Home Service Director of Ball Brothers Company. Not everybody likes green or “Eng ! lish” peas and that’s all right because there are plenty other peas of different color and flavor. All kinds of peas, lima beans, and<S> ! butter beans are canned the same I way. All should be picked and I canned the very day the pods are J full enough to Be shelled. At that time they will be from small to me , I dium size, tender and sweet. ,| Peas and beans begin to lose 'fla -1 vor and food value as soon as pulled : i from the vine and are likely to spoil if time is wasted between gather ing, preparing, and canning. Flat sour and all other spoilage can be avoided by paying strict at tention to canning rules, Yes, Rules, they are as simple as this: 1. Check over jars and lids the day before the canning is done. If glass top seals or two-piece metal vacuum seals are to be used, exam ine the top edges of the jars—the slightest flaw may cause you to have to do work over. The same is true of the sealing surface of glass lids. If there is any doubt as to the ten sion of the wares on "lightning” jars, fill them with hot water, seal, let stand until cold, then hold up side down and examine for leaks, and don’t forget to wash jars, caps and rubbers clean. 2. Use young, tender, freshly gath ered vegetables—and they won’t be fresh after being out of the garden ell night. 3. Prepare no more than your can ner w'ill hold and not that many if the canner is large and the help small. which vegetables are right for the table and how many extras there are to put in glass jars. Make it a point each day to gather everything at its prime, and make it a point of honor to get the extras into glass jars before they lose freshness. That’s the big secret of delicious, nutritious, home - canned foods— freshness. Home - grown, home canned foods often have many more vitamins than those bought at the store, because they are fresh. And when you get a reliable home canning booklet, you’ll be surprised 4. Wash the pods clean before shelling. Sorry, but dirt is the chief cause of spoilage, so rinse the peas or beans in clean, cool water after they are shelled. 5. Cover with hot water and cook from 3 to 10 minutes, depending upon size; then pour into the jars while boiling hot—this won’t break jars that have been covered with luke warm water, heated to boiling and kept hot until needed. 6. Leave about an inch space at the top when filling the jar: add % teaspoon salt to each pint. Pint jars are best for peas and shelled beans because the heat reaches the center of the pack more quickly but whether pints or quarts are used, be sure to have enough water to insure quick heating all the way to the cen ter of the jar. Seal or partly seal jars, depending upon type used; then put into the canner as quickly as possible and process the correct lengthfof time. Young, tender, green peas take 50 minutes; blackeyed and field peas, limas and butter beans are processed 60 minutes at 10 pounds pressure. If no pressure cooker is available, process (boil) 3’/i hours in hot-water bath canner. Use the same time for pint and quart jars. Nothing larger than a quart is safe for canning non-acid vegetables. The bacteria that cause spoilage in peas and beans thrive in the tern- Photo Courtesy 801 l Bros. Co. at how many different things may be put away for later use in glass jars. Be sure to have the very best canning instructions and recipes. One fruit jar company offers a Blue Book free with a coupon packed with each dozen jars—or for ten cents if you have no coupon. The instructions are easy to follow. It is not necessary to have elaborate or expensive equipment. Form a canning club and have fun while you can! V -Ti "WmAWnitfnyV:r~i I Photo Courtesy Ball Bros. Co. • perature that makes you say “Whew, ain’t it hot in here!” The quicker you make it too hot for bac teria, the better. So, don’t piddle j around when canning vegetables or j anything else for that matter. If ' you have no pressure cooker, use a I water-bath canner (never an oven ■ . or a steamer for vegetables). And 1 remember to boil beqjis and peas 15 minutes before tasting them— even if a pressure cooker is used— for about once in a million or so times, a toxin forms in non-acid foods. Such toxin can be destroyed , by boiling. Failure to take this pre- j caution has been known to cause se- > rious illness. Reboil non-acid vege-l tables left over from one meal to 1 another. | To use a water bath right: Have] the water steaming hot and deep J enough to cover the tops of the jars two or more inches when they are ; put into the canner. Get the water j boiling as quickly as possible and j keep it boiling steadily every min- ] ute of the time called for in the recipe. Take the jars out of the 1 canner as soon as they have proc essed long enough; complete the seal on all jars that require it (all except two- piece vacuum seals should be partly sealed before and completely sealed after processing— the vacuum seals are sealed before only); stand the jars far apart on a cloth or folded newspaper to cool. Make sure every jar is sealed when put away for winter and, believe it or not, there will come a day when you will say "I didn’t dream it pos sible that canned peas could tast' so much like garden fresh ones.”