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THE NEW BERN MIRROR. NEW BERN, N. C.
Friday, December 25, 1970
THE NEW BERN MIRROR Age Brings Many
Changes; Eating
PubIMiMl ivcry Friday at 410 Johnaon Straat
Naw Barn, N. C., by tha Sola Ownar
J. GASKILL McDANIEL Editor and Publish^-
SUBSCRIPTION RATES:
One Veer S2.50
Sacand Clasa Feataga Paid at Naw Barn, N. C.
THOUGHTS ON CHRISTMAS EVE
Well, this is the night of nights, the long awaited
moment when Santa Claus comes calling on New
Bern’s good little girls and boys.
Stockings have been neatly hung in thousands of
local homes. Happy homes, if occasionally
exasperating, where walls often echo to the gay shrill
laughter of children at play.
Very soon now that tremendously excited
youngster of yours will be hustled off to bed.
Remarkable though it always seems, sleep is apt to
come quickly.
Maybe that’s because juveniles usually aren’t
bothered with the nervous ailments we aaults are
plagued with in a decidedly topsy turvy world. It’s a
shame all of us can’t be children tonight. Children
with never a care for guided missiles and misguided
mortals, or first of the month bills.
We might even lose our ulcers, if as happy little
individuals we have faith enough for this one night to
believe that a kindly old man, with a twinkle in his
eye is capable of making dreams come true.
In a world where so many of us have grown too
big even for God, it isn’t surprising that we’ve
outgrown Santa Claus.
All around us we see greed and selfishness, and
doubt and fear. It’s the same greed, selfishness,
doubt and fear that clutters up our own hearts in
varying degrees.
Because these are the things we see close at
hand, we tell ourselves that faith and love, and doing
for others, aren’t practical in this extremely
practical world.
We’ve lost hope for peace on earth, and good will
toward men, although angels sang of it that first night
in Bethlehem, and Christ died for it eventually on
Calvary.
So tonight, after the kids are in bed, let’s take
stock of ourselves. Let’s light the candles in our souls,
and chase away the shadows of disbelief.
Who knows, maybe we’ll rediscover that the
spirit of Christmas, whether you call it Santa Claus,
Saint Nicholas or Kris Kringle, is a living, lovely
thing.
If we can believe it completely, the lights that
glow on Christmas trees out your way will have a
brighter gleam, and you will have a brighter
tomorrow.
This could be the nicest Christmas you have ever
known. Nicest not because of gifts that come from
others, but because of a far more precious gift you
can give yourself—an understanding heart.
May this Holy Night be truly meaningful to you,
as your thoughts turn toward a Bethlehem stable
where the Christ Child, arrayed not in royal robe but
in simple swaddling clothes, lay in a manager.
Have a joyful Christmas, the likes of which
you’ve never had before.
It Pays to Advertise
Goes on for Life
If you have had 65 birthdays
or more, you may be planning
to make some changes In your
dally routine.
Although many actlviUes may
be changed or eliminated, eat
ing certainly will not be one of
them, observes Mrs. Marjorie
Donnelly, extension foods spe
cialist, North Carolina State
University. For all life long you
need food that contains nu^l-
ents needed for upkeep ofbody
tissues and bones.
Although a good diet over the
years is recommended, it is
never too late to improve your
own well-being by improving
your diet. Surveys show that
diets of many older persons are
lacking in milk, protein-rich
foods and citrus fruits in ade
quate amounts, Mrs. Donnelly
points out. In addition, the diets
these persons choose often re
sult in overweight.
Now that you have more lei
sure time, Mrs. Donnelly sug
gests you plan your meals in ad
vance. Include meat, milk,
breads and cereals and vegeta
bles and fruits in these meals,
she advises.
One factor that may make
cooking seem dull is using the
leftovers that can accumulate
when cooking for only one or
two. So Mrs. Donnelly offers
these tips on how to make left
overs mouth watering.
Combine leftovers in a one-
dish meal. Meat combines with
For
economy
heat
with
oil
maximum heat
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ME 7-2197
macaroni, vegetables or rice.
Add a cheese or tomato sauce or
Just plain white sauce and heat
in abaklngdish. Chopped toma
toes, green onions or chives
give extra flavor and color to
the dish.
Top a tossed salad with cut
strips of leftover cooked meat
or poultry.
Mix leftover cooked vegeta
bles with raw fresh ones, such
as chopped celery, cucumber
slices, tomatoes, green pepers
or shredded cabbage.
Serve vegetables, meat, fish
or chicken with a tasty sauce.
Use a can of tomato, cheese or
mushroom soup for a quick and
easy one. A hard-cooked egg
may stretch the dish if it is a
bit skimpy.
Add a bit of relish, snappy
cheese or diced cucumber to
a cooked dressing for meat or
vegetable salad.
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