FRIDAY, JUNE H, 1926. Perfection '< On Display at Our Si them. They save yoi Price W. D. TOW Complete H Murpl Bosto j lap Miss Lucy the school\ with the i MISS Lucy Alle conservative B Cookery, is one of s who recently put the to a rigorous, practi< Like the other five Miss Allen cooked b process, and gave us the Perfection. Uniformly Got "I cooked many meal tion Stove," says Mi results, whether usin stove, the oven, the toaster were uniforir "tit stfbini itBiiiic.i nounced to rccomme the most particular p( Easy to IV* "The Perfection is j work on. There is nc several hot plates, a< gas or coal range. "The flame never v point at which it was was low for stewing cl high for baking bear Clean Ke "There was no blacl cooking utensils, evei yellow tipped flann broiling steak. STANDAF Distrii PE1 one Cook Stoves :ore -Come in and see | u both time and money s Right i j NSON, Dealer { ouse Furnisher ly, N. C. n to N SCHOO rests and /] v G. Allen, director of , tells her experience Perfection Oil Stozie. N, director of the "The long chimnc k>ston School of of oil complete ix famous cooks reaches the utens Perfection Stove :al cooking test. 10^We/e.?? famous cooks, 1926 Perfect.on S, y every cooking ?"d opera..ontl her opinion of thc !?.' we kc.Pt 1 work in our class )d Results . , . .? *> r 1 ested and appr< Is on he Perfec- &h , of a ,h Z' the Perfection wu g the top of he sjb|e cookin? co 'r,',lcV ?.r, ,he cooking, for fast . tfy good. 1 here {or , ? g anJ , ' s"?c'e" '>; Pr? case it was found nd the stove to ;?P|c- Six Co vvk on l he other live in easy stove to tested the Perfci > reaching across ostic, too, about t ? there is with a And, every day * real cooking sati aried from the ? erfections. i set, whether it See these 1926 Pei ow n pumpkin or er's. All sizes froi :s several hours. at *6.75 to a live-bn When you cook e . . . you, too, will be i < deposit on the 1 when the high, Mann) 2 was used for PERFECTION ^ Clevti ID OIL COMPANY ( butors - 26 Broadway - New tFECTl ook Stoves and WARNING: Use only gen wicks on Perfection Stoves. with red triangle. Others v &vLyiAid<6y THE CHE3QKEE SCt A ROYAL LisTb ;! 1' i- * j 0^ A"" ?< % . s. i. repctii i v hat,. He Is one of the artls n:? n*?ial International Exposition, ' I ?ecembtr 1 to celehrate the one h "f the ]> laration of (ndepeni L of CO 4 pprove; ;y9 burn every drop ly before the heat ils. 1! pleased with the [>ve.both as to results hat after completing t to use for auxiliary ics," she concluded. ? ? i in ovcd by the Boston ben y! That means that you s used under uil pos- tree nditions ? for slow Yo, cooking; tor baking, r broiling. In every WAX efficient. clea oks Agree ?i*i famous cooks who% All ction were enthusi- smc he results obtained. are 1,500,000 women get ma isfaction from their 5tK you jroi rfcctions at any deal- Yo' 11 a one-burner stove irncr range at$120.00. r n a 1926 Perfection, well pleased with it. rac:artd by * Jtovb Company i am J, Ohio 1 New Jersey) York ONE Ovens uine Perfection They ore viarked rill give trouble. mmu.coofai >UT. MURPHY. N. C. _ AINER PERFORMS ; " od uce^ Liberty Rf-11 from its in the India Building at the Sesqu? which opened in Philadelphia June 1 undred and fiftieth anniversary of th? lence. OKERY K i J < JL Mm Clean, Even looking Heat t long chimneys of the Perion burn every drop of the oil >re it reaches the kettle. Thus get clean, even cooking heat ; from soot and smoke. x can be doubly sure of this of heat when you use a pure I er-white Kerosene that burns inly, evenly and without odor 'Standard" Kerosene. It is ria'ly refined. impurities that might cause >ke or leave deposits of soot removed. This assures the ximunt amount of heat. By king to "Standard" Kerosene i are sure of best results from jr Perfection. Insist on it. u can buy it anywhere. andard Oil Co. (.Vrw Jersey) STANDARD" KEROSENE est results I use 2 4DARD" I OSFNE^J ( In the Kitchen < ^g^t^^mOTisCodcs^ SIX TRADITIONAL NEW ENGLAND DISHES kyirw Miss Lucy G. T J Allen, bead of s/v \ *he 'web-known V \ ~ \ V 1 Boston School \ g of Cookery, has V. spent all her miss uucy life in New G. ?UL?? England. She has taught hundreds of women cooking in her classes, and has written many cook books, among them "Choice Dishes for Clever Cooks," and "Table Service." She has contributed to this unusual cooking series recipes for six typically New England dishes. Boiton Bake Bearxt It's the preparation and the alow I cooking which makes Boston Baked Bean: superior to alt others. Pick over one quart of pen or kidney beans. cover with cold water and soak over night. In the morning ?!?: i cover with fresh water tm> r until the skins begin to bri a. 11 again. Wash and sco.. ifc-incn cube of fat salt pori:. i \.t tin- beans In a big. cart lien wart beau pot. Bury the pork In the beans, leaving the rind exposed. Mix one tablespoon of salt, one tablespoon of nr. asses, three tablespoons of sugar, and one-half teaspoon of dry mustard; add these season i n its to one cup of boiling water and pour over the beans. i Then add enough boiling wati . to cover the beans Cover the beanpot, put In hot oven and bake six or eight hours, uncovering the last hour of cooking Steamed Brown Bread For a most delectable meal, serve steaming hot brown bread with the beans. It's u prime combination. Many folks like to eat catsup with the beans. Here's the original New I Knglnnd Brown Bread: mix pvo cups cornmeal. one cup of rye meal. two teaspoons of soda, two teaspoons of salt, one-half cup of molasses and about three and onehalf cups of null.. Let stand for one hour, stirring occasionally The i bread is better, if the meal swells j before the mixture is put Into the i tine. Butter baking-powder tins. All a little over one-half full, covsr | and steam several hours. And Chowder A hearty dish, liked especially by men. is fish chowder. It's economical too Buy a four Dound haddock. skinned with the head left on. Remove the lish from the backbone, cut ln.o two inch piece* and set aside, l'ul the backbone broken in pieces ! em' the head into a atewpan. add I two cupis of cold water, bring slowly to the boiling point and cook twenty minutes, i'ut into the chowder kettle an Inch and a half cube of fat salt pork cut into small bits, and frv out. Add one sliced onion and fry for five minutes. Add three or four medium Biied potato.* cut in thin slices. Strain the stock from the flsh bones over the potatoes and cook until they arc soft. Add trie flsh and simmer ten minutes. then add one quart of rnlllc, one tabJ^- noon of salt, one eighth teaspooi W jf pepper, three tahleBpoons or butter and cither three or four pieces of pilot bread or si* or seven cooking crackers. The longer a chowder can simmer or stand before Codfish Balls Wash one-half pound of salt codfish and cut into small pieces using kitchen scissors to make one cupful. Wash and pare potatoes and cut into fileces the aiae of an Kngllsh walnut o make one and one-half pints. I Cook the flsh and potatoes together i In boiling water until potatoes are oft. Drain thoroughly through a strainer. return to kettle and shake over the fire until the moisture Is ovaporated. Mash thoroughly, add onehalf tablespoonful of butter, one egg well beaten and one-fourth teaspoon of pepper. Beat well with a fork to make fluffy and add salt If necessary. Drop by spoonfuls into deep fat and fry. Pumpkin Ptm Pumpkin plo when made right Is real delicacy. And this rsclpe for It is especially good. For a more elaborate dish it may be served with whipDed cream. For the pastry, measure two oups of flour unsifted and sift with onehalf teaspoon of salt. Cut In. usln^ lard. Add three-fourths cup of medium cream mixing with a knife. Chill before using. For the Oiling, mix one and one* half cups of cooked and sifted pumpkin, with two-thirds cup of white sugar, one teaspoon of grated nutmeg. one-half teaspoon of salt, two eggs slightly beaten and two cups of mlTk or If liked rich, use part cream. Nk* Brown Doughnut* Try frying sour milK doughnuts according to this good New England recipe of Miss Allen's. The kitchen will be a most attractive place to all members of the family when thay smell these tempting doughnuts. Beat until light one whole egg and one egg yolk, add gradually threefourthR cup of sugar, beating all the time. Ml* three-fourths teaspoon of salt, one teaspoon of grated nutmeg and two cups of flour. Mix one half teaspoon of soda with one half cup of sour milk having the milk rather rich. Add milk and flour alternately to the egg mixture. roll and pat out. handling as little r. possible, then cut and fry In deep fat rc.ltt thm ipmctm cooking OTtieU 91% thin pajm nut asesk.) ? 4 PAGE 7 B ALLEY DIES IN AUTO WRECK Brother of 10th District Candidate as On Car Taking Election Returns To Sy'ra Z. B. Alley, brother of Felix Alley. candidate in Saturday's Democratic primary for Congressman} from Tenth District, was instant-e ly killed. Saturday morning at 2( o'clock when . automobile in which he wa? tiding with Henry Moss, of Cashiers Valley, was struck by a truck and over-turned near Sylva in Jackson County. .Ms. .Moss, who was driving the ill-fated machine, said that a large ruck suddenly appeared in the roadway coming at a rapid rate of speed. -St iking the car a glancing blow, the heavy truck continued on down the highway without stopping to investigate. No clue to the identity of the driver of the truck has been obtained, officers from Jackson County reported. The deceased is survived by four daughters and one son. Mrs. Noble ; Smithson, of Asheville; Mrs. Frank Morrison, of Sylva; Mrs. A. Dunn, of Washington. D. C.t and Mrs. Thomas, ..f Baltimore. The surviving son is D. B. Alley" who was in an accompanying ear at the time of the acci1 .lent. MARBLE .Mr. S. K. I