WHO’S
NEWS
THIS
WEEK
By LEMUEL F. PARTON
(Consolidated Features—WNU Service.I
NEW YORK.—There was once a
hill-billy girl who walked 10
miles over the mountain to borrow
a hammer. She said her pappy was
figuring to
Little Candles build himself
Still Burn in a * house next
Darkening World ™ “"J
faith, not to be cynically regarded,
in spite of small beginnings and re
mote eventualities, and quite com
parable to the brave hopes and con
trivances of sundry men of good
will today.
Panl Van Zeeland, former
premier of Belgium, Is one of
them. He sees a world of de
centralised power after the war,
with small, autonomous states
of economic and political group
ings, associated In regional col
laboration-diverse enough to
allow a "localisation of func
tion" in world economy and
compact enough to form a stable
political equilibrium.
He presented his plan to the New
York conference of the International
Labor organization, and, simultane
ously, there issued from the con
ference a proposal for a bloc of
nations, comprising Poland, Czecho
slovakia, Jugoslavia and Greece,
for post-war rebuilding and for col
lective defense.
M. Van Zeeland, holding both
earned and honorary degrees from
Princeton university, is widely and
favorably known in this country
both as a political philosopher and
banking economist. He was a sol
dier in the World war, and in the
ensuing years was an experimenter
and innovator in financial theory
and practice in a deuperate effort
to sidetrack a doom which he
thought might well end Western
civilization.
Here In 1937, as unofficial en
voy of Europe, he tried to sell
the United States a bigger cut
In the bank for International
settlements, with the quite
plausible Idea that a freer flux
of money throughout the world
would cure bellicose national
ism. Nothing came of this, but
M. Van Zeeland keeps on bunch
ing.
The son of a prosperous merchant
of Soignes, he was educated at Lou
vain and Princeton, returned to Bel
gium to practice law and won emi
nence as an economist and banker—
a director of the Bank of Belgium
and professor of law at the Univer
sity of Louvain.
BACK in the days of the militant
suffrage campaign, this report
er asked several of the leaders
whether they Intended to maintain
a political
Militant Women solidarity ol
Out for Equality women after
Of Responsibility
said they would do just that. The
emphasis was on the effective pres
sure group, rather than on widely
diffused social responsibility among
women.
Considering that that Is the
history of pressure groups, of
both genders—how to get power,
rather than Its social uses and
implications—there Is news In
terest In the simultaneous arriv
al of two distinguished women
leaders of foreign countries
each of whom has stressed so
cial responsibility, along with
the “liberation" and political
education of women. They are
Miss Caroline Haslett of Great
Britain and Senora Ana Rosa 8.
de Martinet Gerrero of Argen
tina.
Miss Haslett is an engineer and
adviser to the British ministry of
labor, somewhat comparable in her
career and achievements to our Lil
lian Moller Gilbreth of Montclair,
N. J. She will study the participa
tion of American women in the de
fense effort and will deliver some
addresses on the technical and in
dustrial mobilization of British wom
en in the war.
She Is president of the Wom
en's Engineering society, direc
tor of the Electrical Association
of Women, founder and editor
of the Woman Engineer and the
Electrical Handbook for Wom
en. With many variants and on
many occasions, she has said:
“Women once asked for equality
of opportunity. Now we ask for
equality of responsibility.”
The career of Senora De Martinez
Gerrero has been a close parallel
to that of Miss Haslett in its repeat
ed stress on social responsibility.
She came to Washington to attend
the annual meeting of the Inter
American Commission of Women of
which she is chairman. A spirited
evangel of Western hemisphere sol
idarity against totalitarianism, she
tells the meeting that the mission
of women is to “rekindle the flame
of a living faith in democracy."
Senora De Martinez Gerrero is the
wife of a wealthy cattleman and
the mother of three children
Juf. jdifsut CUambetA.
Meet the Pot Roast — Juicy and Tender
(See Recipes Below.)
Savory Meals
Pep up the personality of your
meala by aerving meata more often
as the weather
becomes frolt
nipped and cold
er. Meats are sy
nonymous with
good, wholesome,
hearty meals be
cause they’re sat- j
isfying and Ailing. Meat sets good
tone to the meal and rounds it out
to give you a sense of complete
ness when you’ve Anished eating.
Meat is honest and straightfor
ward both in flavor and purpose.
Its abundance of vitamins and min
erals really come through and give
you sustaining energy. All in all
meat contains nine out of the thir
teen food essentials of a normal
diet:
First is protein and meat’s pro
teins are complete, They help to
build or repair body tissues which
you wear down every day and keep
you on good maintenance level. It
has iron the oxygen carrier, copper,
iron’s partner and the builder of
hemoglobin.
Meat has phosphorus that helps
calcium in building good teeth and
bones and helps give you energy.
Meat has fat, too, producer of more
energy and heat.
As for vitamins, meat is an im
portant source of four: vitamin A,
the resistance and growth vitamin;
thiamin (vitamin Bl) which helps
the body translate sugars and
starches Into energy; riboflavin, of
which meat is the top source, that
helps prevent nervous disorders, and
Anally nicotinic acid, which prevents
a nervous digestive disorder known
as pellagra.
Fortunately for economy’s sake,
the lower-priced cuts of meat are
just as good for these minerals and
vitamins as the higher-priced ones.
Today's column
gives' you tricks
and tips on how
you can use them
for savory meals
and have them
juicy, tender, and
full of flavor.
First call is for pot roast which you
can make just as desirable as the
best steaks and chops:
•Pot Roast With Vegetables.
Wipe meat with a damp cloth.
Brown in hot fat and add one or two
small onions sliced to meat while it
is browning. Season meat with salt
and pepper. Combine % cup catsup
with 1 cup hot water and add to
meat. Place in a roaster or cast*
iron skillet or pot, cover tightly, and
allow to simmer gently 45 minutes
to the pound. Add more water if
necessary. Whole carrots and onions
may be added to the meat and
cooked with it the last 45 minutes of
the cooking period.
LYNN SAYS:
You're going to sell nutrition to
your family not just because of
its virtues but by attractively gar
nished, well-cooked food. Here’s
how:
Whenever possible serve the
vegetables with the meat, as
browned potatoes, whole carrots,
browned onions. These can be
placed around the meat for ef
fective coloring.
Radish roses with parsley
brighten almost any kind of meat
platter.
Spinach, chopped, seasoned
and mixed with white sauce can
be made into nests or mounds
and served around meat.
Baby beets may be scooped and
filled with green peas served
around the meat or on a plat
ter by themselves.
Ham can be scored in circles
for a change by using a small
cookie cutter and a maraschino
cherry placed in each circle. Cir
cles look best if they overlap.
Bananas or pineapple slices
broiled make a tantalizing ac
companiment to baked ham, roast
beef or lamb chops.
Slices of orange topped with a
smaller slice of jelly is excellent
for meat platters.
THIS WEEK’S MENU
•Pot Roast
Carrots Browned Potatoes
Apple, Celery, Raisin Salad
Bread and Butter Beverage
Baked Custard, Strawberry Jam
Sugar Cookies
•Recipe given
Veal is tender and delicate and de
serves careful cooking.
Breaded Veal Cutlets.
(Serves 6)
2 pounds veal steak, cut in 6 pieces
1 egg
Cornflake crumbs
1 small onion, chopped
Salt and pepper
4 tablespoons lard
1 No. 2V4 can of tomatoes
Dip pieces of meat into the egg
and cornflake crumbs which have
been seasoned with salt and pepper.
Brown in hot lard on both sides, us
ing a heavy frying pan or skillet
Add tomatoes and chopped onion,
cover and cook slowly for 1 hour.
Variation: Make as above omit
ting tomatoes and onion. Add 1
cup of sour cream after meat is
brownefi and cook for 1 hour. Thick
en the sour cream gravy with flour
and water and serve.
A cut which you may not have
used is lamb shanks, but I assure
you they are simply delicious when
braised. They’ll be a good food dol
lar stretcher for you this season:
Braised Lamb Shanks.
(Serves 6)
6 lamb shanks
2 tablespoons lard
Salt and pepper
1 cup celery
1 cup carrots, cut fine, if desired
1 cup green beans, cut fine, if
desired
Brown the lamb shanks in hot
lard. Season with salt and pepper.
If you're using vegetables, place
them in the bottom of the casserole
and add a small amount of water.
Put in the lamb shanks. Cover and
cook in a slow oven (300 degrees)
2 hours.
Kidneys are right up there among
the top-notchers as a source for ribo
flavin, preventer of nervous diges
tive diseases. They’re good broiled
with bacon and good also in this de
licious savory loaf:
Kidney Loaf.
(Serves 6)
1 pound of beef kidney
1 cup milk
8 slices bread
Vi cup bacon drippings
3 slices bacon
1 small can pimientoes
Salt and pepper
3 tablespoons grated onion
Vi teaspoon powdered sage, if
desired
Wash kidney in cold water. Drain
well and grind, using internal fat.
Pour milk over bread and soak.
Combine all ingredients except ba
con and mix thoroughly. Line bot
tom of pan with uncooked slices of
bacon, add meat mixture and pack
firmly. Bake in a moderate oven
(350 degrees) for 1 Vi to 2 hours.
What could be better than spare
ribs with barbecue sauce as a tasty
meat dish on a
cold night? Bake
the spareribs
brown and crispy
and brush them
with the sauce for
a dish you’ll long
remember and
enjoy looking at:
Barbecued Spareribs.
(Serves 6)
5 pounds spareribs
Brown spareribs under broiler.
Cover with the following sauce and
bake about 2 hours in a covered pan
in a slow (325 degrees) oven.
Barbecue Sauce.
1 small onion chopped
2 tablespoons lard
2 tablespoons vinegar
2 tablespoons brown sug_.
3 tablespoons lemon juice
% cup catsup
cup water
Salt and pepper
1 teaspoon paprika
Hash of ground cloves anu cin
namon
Brown onion in lard and adu re
maining ingredients. Brush over
spareribs
(Released by Western Newspaper Union.)
NATIONAL
AFFAIRS
Rtvitwtd by
CARTER FIELD
British Labor Leaders
Amazed by Strike Situ
ation in U. S. . . . Nazis
and Invasion of Sweden.
(Bell Syndicate—WNU Service.)
WASHINGTON. - British labor
leaders who have recently visited
the United States are rather flabber
gasted at the labor situation. In
Britain labor has come pretty close
to agreeing that disputes can wait
until after the war is over. British
labor, they say, feels that it has the
biggest stake of any class of the
community in the success of the
war. They know there will be no
labor unions in Britain if Hitler
wins.
This country, they admit, is in a
different position. While the Presi
dent is acting on the theory that
Hitler is beaten this country eventu
ally will become a German colony,
that is by no means the unanimous
view. Certainly, they say privately,
even the President is not following
through on that idea in every logical
direction.
Administration spokesmen, even
during debates over revision of the
neutrality act, did not admit that
this country was certainly going to
be in a shooting war with Hitler if
that should be necessary to defeat
him, though Washington observers
are as certain of the administra
tion's intentions on this point as they
can be of anything.
The attitude of British labor, ac
cording to such leaders as have re
cently been in Washington, is simply
that of an armistice with capital for
the duration. There is a flat under
standing that all concessions as to
hours of labor per week and other
working conditions are merely until
the war is over.
Also, they expect a much more
important role in government once
Hitler has been beaten.
Politicians and Prestige
“The prestige of Winston Church
ill is tremendous,’’ said one British
labor leader, “but if certain politi
cians are counting on that to keep
them in office after the war they are
riding for a nasty falL The simple
fact is that Mr. Churchill has no
intention whatever of remaining in
office after the war. He is getting
along in years, and he has a job
that he very much v^nts to do when
he can give up his governmental
duties. That is the completion of
his historical works.
“As a matter of fact labor has not
produced much of a crop of political
leaders either. Bevan is the only
one who amounts to very much so
far as commanding a large follow
ing is concerned.”
This is not to say that the British
are having no strikes. But they
have been insignificant so far as af
fecting production is concerned.
And the government has been ruth
less. It has arbitrary powers. It
has removed managers from pri
vately owned factories.
Of course the attitude of the Brit
ish toward what we so scathingly
call war profits, is entirely different
from ours. The British war office
and admiralty always have encour
aged liberal profits in order to be
sure of production, not only this
time, but in the last war. They fig i
ure on getting it back in taxation.
• • •
Swedish *Co-Operation*
And Nazi Invasion
Prediction that Germany will in
vade Sweden within six months was
made here by a man just returned
from that country. It is amazing to
most observers that this step was
not taken by the Nazis long ago.
The Swedes have a "good little
army,” and something like 800 air
planes, but most of the planes are
obsolete.
If Sweden and Norway were a
unit, or acting as a unit, and to
gether resisted a fresh German in
vasion, they could give the Nazis
plenty of trouble, it is pointed out.
But Sweden alone could make only
ineffective resistance now that Ger
many is occupying Norway—and
practically Finland.
The invasion is expected because
Berlin is far from satisfied with
Swedish “co-operation." The Swedes
have a good deal more food than
■ people anywhere else in Europe, and,
while they are about to start ration
i ing. this is believed by the Nazis
to be more of an excuse to avoid
further exports of food to Germany
| than the result of real shortages.
Another thing that annoys the
Germans is the Norwegian shipping
tied up in Swedish harbors. The
Germans want at least 500,000 tons
of this. In fact, they want it all, but
they have asked for the 500,000 tons.
So far the Swedes have been firm
against this. Not only that, but,
very recently, four Norwegian ships
loaded with machine tools and other
essential war materials, slipped out
of port and made their way success
fully to Britain.
The funny part of this story is that
1 the Germans knew it was planned
in advance. They protested to
Swedish officials, who said they had
no authority to stop it, as the British
j had paid for the cargoes and the
Norwegians owned the ships. It was
up to the Germans, the Swedish of
ficials said, to stop the ships after
they had sailed.
[Released by Western Newspaper Union.)
T. Jefferson, Farmer
A S OFFICIAL Washington hums
! ** with Uncle Sam’s defense prep
, arations, a group of stone masons
are quietly putting the finishing
touches on a stately, marble-domed
i shrine rising to completion as a me
i morial to Thomas Jefferson. The
temple will immortalize Jefferson's
contributions to his country.
Every citizen is familiar with Jef
ferson’s greatest achievement—the
Declaration of Independence. Many
recall his authorship of the Bill of
Rights, his unyielding devotion to
religious freedom, education and de
mocracy. Few Americans, perhaps,
are aware of another of Jefferson's
achievements—his contributions to
the development of modem, scien
tific farming.
As a practical farmer Jefferson
was constantly on the alert for new
ideas. He made his Monticello estate
into a progressive experimental
farm where new machinery, new
methods, improved stock breeding,
new crops and tests in restoring soil
fertility were tried out. Over a pe
riod of years he grew as many as
32 different vegetables at Monticello,
The Sage of Monticello had many
problems to contend with. The land
he acquired was worn out by genera
tions of bad agricultural methods in
a single crop type of farm economy
in which tobacco had been king. No
attempts at diversification or ferti
lization had been made. Unlike the
THOMAS JEFFERSON
(A bust portrait by Houdon, French
sculptor.)
farmer of today, who can get ad
vice from his county agents, agricul
tural college agronomist or experi
ment station on whether his soil is
deficient in nitrogen, phosphorus and
potash, and then obtain the correct
analysis of commercial fertilizer,
Jefferson had to depend on talks
with his neighbors and his reading
of farm papers and books published
in England.
When he learned something new
about agriculture he recorded it in
a‘‘Farm book” he kept in his own
handwriting. One account tells how
to lay out experimental plots to test
the effects of fertilizers. In these
tests his plant foods were manure
and gypsum. Unfortunately for him
fertilizers, as we know them today,
were not in existence.
Writing to George Washington con
cerning the run-down condition of his
lflnd after overseers had farmed it
during his absence on public busi
ness, Jefferson described the use of
legumes as a soil conditioner. He
discovered that clover, vetch and
peas had a soil-enriching power, but
did not understand that this lay in
their ability to impart nitrogen to
the land.
Crop rotation was another meas
ure he championed. *"My rotation is
tri-ennial,” he wrote to a friend,
"that is to say, one year of wheat
and two of clover In the stronger
fields, or two of peas in the weaker,
with a crop of Indian corn or po
tatoes between every other rota
tion—i.e., one in seven years. Under
this course of culture, aided with
manure, I hope my fields will re
cover their fertility."
In addition to his pioneer efforts
to put back into the soil fertilizing
elements removed by constant crop
ping, Jefferson waged a winning bat
tle against soil erosion. With his
son-in-law, T. M. Randolph, he prac
ticed horizontal plowing and bedding
on hillsides that is reminiscent of
present day contour plowing.
"Jefferson’s enlightened efforts at
soil conservation and the bettering
of farming methods entitle him to
foremost rank among great Ameri
can agriculturists,” says an official
of the Middle West Soil Improve
ment committee. "He had an in
stinctive feeling that man should be
a careful custodian of the soil en
trusted to his care. His work in
soil improvement, however, primi
tive as it was, helped pave the way
for modern soil science.”
Jefferson’s farm improvement pro
gram included experiments in live
stock breeding in co-operation with
President Madison. His scientific
knowledge was likewise applied to
the problem of improving farm ma
chinery. Half a century before the
steel plow was invented he designed
an all-metal plow with a mould
board that turned the soil effective
ly. Shaped according to mathemati
cal computations, the mould board
met the least possible resistance
from the earth. Jefferson also de
vised a seed drill, a hemp brake,
and a primitive threshing machine.
Pattern 7114.
DE up-to-the-minute in gay slip
pers you’ve crocheted your
self! Both these smart styles are
done in afghan yarn and have
I simple pattern stitches. They’r*
good bazaar items, too.
• * *
Pattern 7114 contains Instructions for
making them in any size; illustrations'
of them and stitches; materials needed.
Send your order to:
Sewing Circle Needier raft Dept,
82 Eighth Ave. New York
Enclose 15 cents in coins for Pat
tern No.
Name.
Address.
LaGuardia, Penniless,
Came to the Right Place
A few years back, Fiorello
LaGuardia, New York’s peppery
mayor, was addressing a group of
Salvation Army workers before
a large audience. The mayor gave
a long and fiery speech in praise
of the organization. At the finish,
the plate was passed. When it
came to LaGuardia, he reached
into his pocket for money. A
blank look came into his face
when he could not find any. He
fumbled desperately in all pockets.
Sensing his predicament, the
commissioner of the Army said in
a loud voice: ‘‘That’s all right,
the Salvation Army is the right
place to come to when a man
hasn’t a nickel!”
Linked to the Law
On Rossel island in the South
Pacific, says Collier’s, a man ar
rested for a crime, even murder,
has a handcuff attached to one of
his wrists and is set free until his
trial. Wearing a handcuff, the na
tives believe, links him with the
law and prevents his escape.
It food burns in a pan, shake a
generous amount of soda into it,
nil with cold water and let stand
on back of stove until pan can be
easily cleaned.
• * *
A teaspoon of baking powder in
the water in which meat and
vegetables are cooked will help
make them tender.
* • •
When pressing men’s suits al
ways press over a damp cloth.
• * •
Crocheted bedspreads can be
washed, but they should be care
fully spread out on a clean sheet
to dry and not hung on a line.
• * *
Often a coat of paint is saved
by first washing the walls before
repainting them. This removes
the soil and stains and assures a
better job and takes less paint.
* * ♦
Leftover mashed potatoes can
be fashioned into small cases and
used for holding creamed foods,
shaped into flat cakes and
browned, or then can be used for
covering meat, fish or vegetable
“pies.”
* * *
Keep in mind that rubber dark
ens silverware, so never let any
thing with rubber on it remain in
the silver drawers. Use cord or
ribbon to hold silver together in
its case—never fasten with rubber
bands.
* • •
It takes less sugar for stewed
apples if sugar is added after
cooking.
Land of Opposites
The Chinese compass points to
the south, men wear skirts and
women wear trousers. The dress
makers are men; women carry
the burdens. The spoken language
is not written; the written lan
guage is not spoken. Books are
read backwards and footnotes are
inserted at the top.
White is used for mourning;
bridesmaids wear black, and, in
stead of being young maidens, are
old women. The Chinese surname
comes first. They shake their own
hand instead of the hand of the
person introduced. Vessels are
launched sideways; and horses
mounted from the off-side. Chi
nese begin their dinner with des
sert; end with soup and fish.
Directly under the skin of pota
toes is a valuable nutritional lay
er, so, whenever possible, cook
potatoes in their jackets. The skin
can then be peeled off ea°ily with
out loss of food value.
* • *
The little tots will enjoy soup
when they have tiny toast ani
mals on top. Cut out small ani
mals from thinly cut slices of
bread. Toast and pass or place
on top of each soup serving.
Moro "health" per glass
in California )ulct
The deeper color and more
delicious flavor of Califor
nia orange juice come from
extra richness.
Science proves this means
more vitamins C and A, and
calcium in every glass!
Setdless Navel oranges are
easy to peel, slice and sec
tion forrecipes, lunch boxes
and all-round eating.
Those stamped “Sunldst"
are the finest from 14,000
cooperating growers.
Copyright. 1941. California Fruit Orowara Enchangn
ARE AN
INFLUENTIAL
PERSON
The merchant who advertises must treat
you better than the merchant who does
not. He must treat you as though you
were the most influential person in town.
As a matter of cold fact you are. You
hold the destiny of his business in your
hands. He knows it. He shows it. And you
benefit by good service, by courteous treat
ment, by good value—and by lower prices.
