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MAY, 1958
FIRESTONE FAMILY LIVING
Forget Kitchen—It’s Outdoor-Cooking Time
Representing three age levels of boys' baseball ai Firesion-) are
(from left): Michael Conrad, Little Leagus; Rickey Poolc, Biddy
League; and Ralph Huffstetler, Teener League,
Together: Boys And Baseball
Wherever you find American boys, you find baseball.
It may be a vacant lot with makeshift diamond, potato
sacks or rocks for bases, a handful of worn and battered
gloves, a “beat-up” bat and a frayed ball.
Better, perhaps, it may be a smooth diamond complete
with umpire, uniforms, good gloves and mitts, polished bats
and a dozen new balls.
Whichever it is, to kids, 'it’s baseball!
Baseball and boys. Boys and baseball. They go together.
That’s the picture of boys at Firestone Textiles, where
those 16 years and under are encouraged to play the all-
American sport.
The competition is always keen and spirits are high.
It’s “Play Ball” every spare moment for the boys.
Who knows? From our players may come a future Ted
Williams, Stan Musial, Ralph Kiner, Bob Feller or a Mickey
Mantle!
Your interest and encouragement will support the boys’
summertime baseball program. See the games at your own
park, or at any of the playgrounds where our boys are
playing this summer.
Road Accidents
Cut In 1957
Cities and states can definite
ly profit from traffic-accident-
prevention measures, according
to survey findings reported re
cently to the National Safety
Council. The nation’s traffic toll
was reduced three per cent in
1957. The hopeful record was
attributed to new ideas and ex
periments in the fight against
accidents on the highways. Traf
fic toll was cut to 38,500 in 30
states and 24 cities.
Among factors credited for the
reduction in road accidents were
stepped-up police activities,
public education, safety drives,
cooperation of public media, and
good traffic engineering.
Other reasons involved in the
decline were: Strict traffic law
enforcement, traffic-officer
training, street re-lighting pro
grams, one-way street traffic
and curb parking.
IN SER VICE
Dean Ward, member of the
crew of the USS Ault, spent a
weekend in April with his sister,
Mrs. Margaret Rhyne. Upon con
clusion of his visit to Gastonia,
Dean returned to his ship for a
cruise to Cuba,
Loyd Hollifield and members
of his family spent a 15-day
leave recently, on which they
visited his mother, Mrs. Floy
Hollifield of Twisting. He is
stationed at Fort Campbell, Ky.
If your taste buds need a new
lease on life, rustle up some
“vittles” on a backyard grill, or
on an open fire under the can
opy of heaven. This welcome
word comes from Cramer Little,
Shop lathe operator, who has
established quite a reputation
as a cook beyond kitchen walls.
Mr. Little started the outdoor-
living season right this year by
showing the photographer just
how it’s done with a T-bone
steak and all the decorations.
His “open-range” cooking ex
perience began some years
ago when he was a Boy Scout.
Then came an “advanced
course” when he was scout
master of Troop 10 at West End
Methodist Church, now Cove
nant Methodist. He and a group
of Scouts were the first to stay
overnight at the BSA Piedmont
Council camp near Tryon, N. C.
As a committeeman for the
Scout program at Covenant
Church, Mr. Little takes every
opportunity to promote this
character-building organization
for youngsters.
“I believe that every person
concerned with the Boy Scout
movement ought to devote at
least a year—better yet, two
years—to leadership as adults.
Outdoor life with Scouts has
done more to keep me interested
in the program than any other
one thing,” he says.
WITH Boy Scout campfire
cooking tucked away in his ex
perience, the lathe operator be
gan to practice grill cooking
each summer in his backyard at
205 South Ransom street. Before
long, he was in demand for
parties, picnics and group meals
down on the Catawba River.
“There’s a good exchange of
ideas between outdoor cooks,”
says Cramer. “Hints that make
the difference are passed along
by word of mouth.”
For example: If you woxild
preserve the natural-flavor
juices in a steak while broiling
it, never pierce the lean part
with a fork or other instrument.
Always pick it up by the fat por
tion, to avoid causing the juices
☆ ☆ ☆
Cramer Little: Good sum
mertime cooking calls for
elbow room.
to drain out. Another trick: In
broiling a steak with charcoal,
if the fuel begins to blaze up,
quench the flame with a dash of
water here and there. A soft-
drink bottle is a good dispenser.
When the water hits the fire, the
slight spray of steam will add
much to the flavor of your steak.
Would you like a suggested
menu, taken from the Cramer
Little collection of backyard
fare?
Salted beefsteak
Baked potatoes
Raw vegetable salad
Buttered rolls (bought)
Peach pie
Hot coffee
Salted Beefsteak
6-pound hip or sirloin steak,
about 2 inches thick
5-pound bag rock salt
% pound butter
Make thick paste of rock salt
and water, coat steak 1 inch
thick all over. Grill over hot
coals, turning once. Allow 30
minutes for rare steak. When
done, break off crust with ham
mer. Dot with butter and slice
into serving pieces. The steak
won’t be salty!
Baked Potatoes
6 well-cleaned baking potatoes
1/4 pound butter
Wrap each potato in alumi
num foil and cover with hot
coals. Leave for 1 hour or until
well done. Pinch skin apart and
place inside each a generous pat
of butter. Add salt, pepper to
taste.
Raw Vegetable Salad
1 bunch radishes, sliced
2 carrots sliced thin, lengthwise
1 cucumber, sliced into narrow
sticks
1 green pepper, sliced thin
1 cauliflower, separated into
small pieces
1 medium-size onion,> separated
into rings
Place prepared vegetables in
plastic bag and put in refrig
erator to chill until serving time.
Carry to barbecue and dump in
to large salad bowl. Toss lightly
and set on table with bowl of
Sour Cream Dressing. (Sour
Cream Dressing: 1 cup sour
cream, 2 tablespoons pickle
relish, 1 tablespoon lemon juice,
1 tablespoon sugar, % teaspoon
salt. Combine ingredients in
pint jar and shake until blend
ed).
Buttered rolls, peach pie, hot
coffee. These can be prepared
according to your regular
method.
ONE LAST WORD: Be sure to
extinguish the fire thoroughly
before leaving the grill or camp
fire unattended at the end of
the meal. You’ll want to save
your charcoal for future use.
Douse it, or it will smolder for
hours unless effectively dis
couraged with water.
FIRESTONE TEXTILES
P. O. BOX 551
GASTONIA, N. C.
SEC. 34.66 P. L. & R.
U. S. POSTAGE
PAID
GASTONIA, N. C.
PERMIT NO. 29
ARRIVALS. . .
Wayne Arthur Eaton, Jr., ar
rived March 4 in Columbia, S. C.
His mother is the former Shirley
Moore, daughter of Jack Moore
of the Shop, and Mrs. Moore.
Sgt. 2/C John Wiggins from
Fort Bragg, N. C., spent a 30-
day leave with his mother, Mrs.
Rosalie Burger, starter maker
in Spooling. Sgt. Wiggins was
scheduled to leave for service in
Korea, upon conclusion of his
recent furlough here.
Form 3547 Requested
f