■N
; Y
TMi jcMOUNA TtMIS lATUtOAT MAT t, IMY
Ruth L. Royster EDITOR
mnmt
Phone L-2421
>tri.-fannh Jims Winmir
Of Tl)i$ Week’s Basket
Of Broceries
:« Jonei of 6M
is th« lucky winn«r
Wafflra CeffM
b«ak*t ot Qme&r-
will* iweeiva ume ftow
follows;
& Eggit
If ilk
if^eiva ume firom
tlw offles ii f&B Carolina Times
on Mon4»y morning.
Her wmU^t menu fa
SUBfDAY
C3iill#ii Gw«?«frult
Wkfflei C^ffea
Aik^ C*cUt*a.
" vina|9^ jtrie* Cocktail
'^sat B««f
J*otRtd6 • Pargley’ letter
Caitots in Btm«r
Creamed Cmullflower Rill#
Almond ft* Cw«»* C«H«e
'
vVppWF ■ if ....
Vf^reteble Sitad Raisin Brtad.
^ilk Slittk* Cap CUcea
MONDAY
;*ll^e4d«d Whaet To«*t
/Jtnnrbirrt# Coffwt Mitk
mKnit«
Cr»ck«ra
H««i
V«C^aA>lM Cora Mn»ing
'^inpnr Ab Fruit Salad
Oat Meal Cookiea Stew«d Fruit
Tea
Diaaer
Cream
of Mushroom Soup
Rye BreL
Meat Fte Spanish Rice
i Peas, Lettuce with
■
|fiian Dressing ~ '
Lemoal
kherbet Coffee
1
1TUESDAY
BraaldaJ
Grapes 1
1 . Freaeb Omeia*
MuffinI
1 Cofifee Mll^_
Laa^ _ 1
[■ ■ ■ * ^
Roaslj
Porfc' Jrllh Pinapple
Browned
Potatoes Cabbage
*!?* J
aked Custmrd Coffee
Celery,'
Baeon
Lii>«h
C1:«M Fondoa
A«pai«gi>a Salad
I'm
Dtnasr
6»3)«fnxit Cod(ftail
Poti^* Cro4uatt«li
Saat« Com Cornbread Sticks'
P«ar Eblad Black Beiri* Pfo
—Whipped Cream »». ....Milk
TstmsDAnr
Brsakfaat
Stewed Peaelmg Oatmeal with
Milk
Marmalade Coff«s
~ Laaeb
Spinach and 1^^ Cole Slaw
ChldceB Sandwiches Tea
IMiiaer
Orange Coektai 1 Lunk Roart
Baked Macaroni * . Toniato Salad
Stoinff Bmm lee Creara
. Coffee
FRIDAY
BrvaWaet ;
Stewed Apri^tiT'
F. Toast Syrup
MQk
L««ek
CheeW n-lttert witft
Satsee
Molded Yae«tal)le salad,
Cntckers , Cuidied 9. 'Potatoef
Tea
Oiaaier «.
V^table Consomme Trout
Lemon SaAec ' Potatoes
Stored Tomatoes
Pinealtple Pie Coffed
Mitk
Coffee’
■i.
T9m»tp
DOADTHY D
t
■rTOMmMMMfia
OHaed Pt'Wid^
IVhI* Cockt^ OlivfS
Slio«Ider of Veal
■potettres
Gre«n Pea# *App|e Pie
'WEDNESDAY
Chided OrmgB Juice
Tea
Milk
SATORDAY
Breakfast^ * . ■ ,i . ^
..~Bt&nas with Conflakes nnd
Milk Creamed- Dried Beef
Uoffins Coffee " Milk
Lttacli
Meat ^ Buttered Beets
Biscuits Prune Qattard Cocm
-DfinOT *—
Cream of Com Soup Meat
Lima eans Brussel Sprauts
Date Cake witH Wllti^ed Cream
Punch
Wqman • s Wor 1 d
(Per A. N. P. >
Preah Pkh, Inaz{MaitiTa
meat prices still sorinoc.
ap an up housewives should help
l^tect the family budget by pur.
frksh fish. Fr^ wholeome s^
food means economy and should
be included in iheidiet Co improve
the health .Dietitians and do^otn
recommend the frequent use of
fresh fish.
Here are some important points
to remember wMle buying fredi
„ Il|fidi. (1) fVlien prened with tl«e
“P forefinger 1 the flesh should be
|i firm and elastic. (2) There
I shouldn’t be a reddii^ color on
. I; the under side. (3)' Tte pupils
" shoi^ be jet*llke and pronounc
ed and cot gray or shrunken and
the eyes full and brigl*. (4) The
- ^ gills should be a .bright red in
color. (5) The scales must be
firm and sfcould be smooth and
not ea»ily_?uWied off_^ patches.,
(6) There idiQuld be iio offen
sive odor whatever. i%e scent
•V'ould.hft of natural Maweed or
K
IREE l &cK Week
Basket^Of ^
a clean seashore. ■-*
^ Piah la Smmmk
Steak Fish—^HplUibttt, ludce cush
and pollock, ll'iese fkii have very
littliB ,waste and ^e ntoidi ecMio-
lafeaL ^
Fish for Baking or Broilfng—
bluefish, halibut, s^ bass, botrer
fidi and King, ^ad and Spanish
or Boston mackerel. Roe dtad is
higher priced but th« price of the
two are the same. King ma^erel
is a large fish and ean be bought
in pMts. ^ .
iFilet—-Lemon ^e,71^uke «nd
haddock,, botii fredi and Hnoii»l.
Pan Fish—Croakws, blue mac
kerel, bluefish* «a ban, flounrf-
rs and whStingi.
The fish listed above are best
at tiii» season, .and available.
Fish 5 Fillet Florentine>—^Two
pounds lemon sole, t^ree pounds
spinach, one fourth pound grated
^eese, salt and pepper, dne
fourth, cup butter, one and one
half tidile^oons flour, one and
one l;alf cups milk.
Here is a costume tiiat yon
must add to your wardrobe.. A
two-piece sheer di^ss with an
interMctingly draped front. The
cape and matching skirt can be
of a . light wool material, which
will be very suitable for those
evenlngi in spring and sum
mer. TI:« illustratioH depicts the
^^
Clean and cook spinach with
out adding water, turning as it
begins to cook. When barely ten
der, drafn' and chop Iboars^y.
Make w'hite sauce of butter, ^our
wd milk, seasoning well. Place
spinach in baldiV dish, cover
with the cleaned fish ffllits, aild
sauce, sprinkle with grated cheese
and dot witl,i butter. Bake in a
moderate oVen for 30
or until brown. Serves six..
Haddock Pie—Three cups of
flaked haddock, free ftom sitin
and bones, twff taMespoonsbut-
ter, six tablaspoons flour, two
ci5isTB^*WirTStieipoaw1emmr
julce, one ta>blespoon Worcester
shire sauce, mashed potatoes and
sprii^e^ grated cheese over the
top.
Ifake a white sau«e of ^e but
ter, flour and milk. Add season
ings and flaked haddock. Place
in a greased baking dUh. C^vur
with mashed potatoes and sprin
kle grated cheese over the top.
BtSice in a moderate oven for 20
minute* or ua'til nicely browneid.
Pkinked Shad Roe and Bacon
'Wrap shad roe fully in thinly,
slced bacon. Place in pan ai\J
in, modara^iy hMted oven
for i'i minutes. iPlace bn' plank'
and garnishj with whole baked
Ijmatoes^ fried oysters and. mush-
various ways in whic this cos
tume may be combined. All ^n
all, yon have four complete cos
tumes in one.
Navy wit powder blue, or
thistle; black or brown, with; be
ige ; and grey with navy main in
teresting color combinations.
FAVORITE RECIPES
OUR WOMEN
READERS
OF
This column is to publish the
faviqrite lecipes n» the women
readers of this paper^ Write your
^vorte reij?e. on^ihe ba^k of a
post-card, addresa it, and mail If
to tile tfi|itor of this page, 117
Pealwdy Street, Ihirham. Be sure
“ ^gn your name to the 6ard.
That's allf there is to it, itS all so
^ry «asy. Let's ' see just hpw
many ^od cooks there really are.
^ISH PIE
1 1-Obs. Ballbut^ haddock
1^2 H>. shrimp* 1-2 l>b scallops
2 tbsps. flour 4 small onion
1 tbsp, chopped onion 1 carrot
1 stalk celery 1 ts. chopped
paraley, l*‘bouillon cube chicken
salt and pepper
Rich pie paste
Put whok onidn, carrot, celery
and salt uid pepper to boil in a
shallow saucepan with 1 qt. vifiiev
and after boiling W minutes, add
fke piece of iiah, and cook until
done. Remove skin and bones
place the fish on a plate, and re*
turn the rifin and |>ones to the
iM^illon to continue cooking for
Serve with hoiseradish
Is offering to tho
rl planning the beet
the w«eh:,
riiicli will
era
■M
and
^ Cola,
ajig with ^-Jilocerii
prove ■)( tirA
tot tkte conteit are m
t. Aay weaaaa «r gM ever ttf
years of age Is dllgihle,1Mh«r tluM
tbe atenber* •( faqUBes ■*
A* ttan of Am CAROUNA
TIMES.
2. All ealrtet mati'i)* la
by Wedaetday May 8, It37.
3. NeataeM canals as M
tka plaaabig af the asaids.
4« Only wrfte on mm sMa of
that paper, Ua# as waay sepemla
alMMta as BM>y be* ea^^d.
S. Saad aatries la Edhar irit
Womaas* Pag-, Canfltaa Tissas
11? Peabody Str^t,
The best plana^ menu
ed will bo announced -In next
weeks issue of thJts paper, it
wU^ tliiM irinnan nuae
tHU W Tte ifta^or
wiU be asked A dA at At
link TimM olflea ha ba|ket
0# fl»oe#riM
SILVER’S
Cabbage - 3c
FRESH GREEN
2 Ua.
NEW IRISH
Potatoes
PINK
N.O 2 Can
Coro
VEGETOLE
SiHTEWG •“
CHEESE
lb. Caa
6c
10c
l^cl
CartOB
U>.
Lb.
21c
15c
ARMOURS^PURE FmK
SAUQSAGfe
LANG'S
PICKLES
PINTO
beans
»0 oa.
t
Tlie First PIciiicipi The
Season Promises Many
HapprOays Aliead
IN «ALEIGH OrriCE OT W. C.
•fUTUAL LITE WS. COt
IT 'WHIN the air growa baimy
and the first green leaves appear
—when there is certainty that
tiny buds will be l^und p^epinz
up Item ground that not-Jio long
ago was starii a»d frosm
comes the picnic ui^e!
First of all, there is the matter
of equipment to consider—^for
picnicking is a bore unless care
ful plans and ease in the pl'epara*
tion of the outdoor meal. If you
plan to eook,ypur dinner over a
camp fire (and that is real fun>
youpi want some sort of rfill.
There are long legged grills with
the legs idiarp pointed to stick in
to tile ground that will be a joy
for many seasons. But if vou
haveft’t one take the «^1
your stovb and stand it
some large rocks placed on
side of the fire. ?'
Choose the man who fancies
himself as a Boy Scout to build
ygur fire and .wait unttl he has
produced a bed of glowing coals
before beginnnig cooking opera
tions. Meanwhile yon can rtart
tfa« coffee. Set it on • rock Joat
at ttie lide of the fira where tha
coffe* may begin gently brewtaig
—^latar it may be plaeeH nearer
Uie coala. Hera wre aeme app«-
tbe^ti^ quenchers ^t may be pre
pared outdoors.
over
sach
1«& miutes, ^n add bouillon
cid^. Melt butter in saucepan,
add finely-chopped onion, . and
just before the onion bei^ to
brown, add flour. When well
blended, pour in 2 1-8 cups of the
atimined liquor in which the fish
has boiled; add parsley and S4«lt
and pepper.
Break ^e flshf into pieces: lay
Ik ir desp^ btritoi|^j>dirii;—4^temat^ melted add th* meat cakes and
ing withy, the b'^ed shcleld «>ok them quii;kly but take cmi’C
shrimps and boiled scallops. Pour tiiat the butter does not scorch,
the sauce over all, and cover with j When they are finialied brown
pastry, in which several incisions the split rolls in flie butter and-
have^been made. Wet edge, and put the halves to getler with the
meat cakes in between. Tomato 21
thinly sliced and browned in the
butter may be placed in the rolls
CMII Ea Caa«M4»l«
Soak » pint of dried kidney
beans ov\ Brown a pound
of chopped Aeaf and a choppad
onion bi four tabeapoons of fat
Add two tdblWfl^oni of flour to
a can of twsatoes, mix well and
add to the meat.' Add the bCims,
1-2 cup cooked rice, 1 table)«K»on
a«lt, out tableq;H>on ehili powder
1-4 teaapoon tfeyaie, 1-8 teaspoon
^^as and 1 1*2 pinta ^ter or
meat stock. Cook until it reaches
the boiling point, then poor nto
camerole, cover, pot tato tlw oven
and cook very slowly in a m«>de-
rate oven for 3 1-t hours.
. _ f-H!^ -■ .
Taastad Haaabiarg Rolls ^
'{f you plan to maka tiueaa over
your picnic fire you’ll hare to
tidce an irra ddUet along. Bu9
larg* ilat, round rolfai atfd a Ib-
or tat© of f^eidUy ground ham
burger. A pound makes eight *0
ten good servings. Season tha
meat well and make into .lat
loose cakes the M*e of the rolls.
This should tbe done at home and
the cakes wrapped in waxed pe-
per. Put a libie himp of butter
in the skillet Mid when it has
WHAT TB
REAO
Miss Carrie lMb«U Ymmgmim,
Daagbt*r 9t Mr. a^l Mr*. Jl. W.
Yaai’gtB ot RaSaifk, wb«
a>err*4 aa Piibtic StMognMiM^
lor tb« past She*. m mmm
•BfAoysT^
Offie* of tb* North Cwdlin
Matoal Life laaaraaea Ctriynj.
Miss Inei E. Robbins of 809
Glenn St. spent tbe week-end
with Mim MasiP. Cotton and
friends at Palmer Memorial Inst.
Sedalia N. C. where rte attaaded
the eelebration of the thirty-fitfh
anniversary of tie school.
, ■
Th»e will be a play given at
the Lyon Park School on ^ Mon
day n^ht. Hay Srd, at 8 P. M.
sponsored by the three choirs of
the 2nd Baptist Church, under
the direction of Mrs. Floisie
Marklwn. The play is entitled.
Over The Kills ■ to tlw—ftior
By Afcaa. JL« Fita^aralJ
Peo^ arc S91# ^ite
a Mt ef fkfiM. Ferfw^ .
WMthla^ to do mH>. th«
tn»d, Aaymqr tb«r« ari akmy
■*w libdks ims. Hn, yw asdl yvit
^M>ol4 siep by your library and
read mmm af thf fali»wiag
Bov^; MMTtKrmt Padiai'a Fla»«
tai tiMh Wlad fa wmtt riSaBflt"
flM IhMone la very ailHttiaaa for
a ata^ aunewr. saacaada in
her earaar, brt faUa ia lii^ with '
a bla« Mood wha daiaila acfa'ea-
am bewiose ana tmm Made kto
famfly Ufa tsalappy. ■« fiaalTy
gives fai to b ia lota and idl
happily.
As lisng As X T f~r - Lo>
ring it tba aaoal lova atory, yet
it is rtiaaidMag aad a^ as tN^
first breathe af
Soma N«i' fletiaB baala are ••
mm. Mmw. tM aa taka
amirie Oa bc«k by Matjaria Bfl-f
Ks—Live Alone and Like ll. It to
tha aaaat tntertaining and jaaeua-
iag book tlyit luu pasari th»
■vay in quite a whfle. It is mp>
poaedly a guide for the extra wa-
SoBM of tJ^ etei^era listed
ara: Solft^iy ConflaeiBen^ Who
Do You Thiak You Are? Wlwa
A Lady Needs A-Priend, EtSqjaetta
for a Lone Fefude (Siaec ttara
ariT so many of us ibis etet«^r
might ba helpful,)^ A La^ and
Her Liquior, More'Etiqmi^ft* for
An Extea Woman, 1 PraniM an
Bouse.’'
enjoyable evenig with this book.
Mrs. E. N. Toote af Pekoe %
is ueong tb^se on the sick.
put around » rim of paste, close
to edge.'Bake 12 minutes in hot
Oven^ (460> deg. F.) then reduce
(3501 an(rt#ke 20~mtn. ^^tflr'the itteat-eake*, oE,_£lioEpe i,
Seive, 4s
sweet pi:kle may be used.
VAL'CE'V?^'!
EcMal M!
Fine Quality Tasty
Bologna 2 2Se
AMR PAOI MUA
Dressing s I* lie
S1}LTANA PEANUT
BUTTER i« ]. ISb
MHKl ASSOR^ 4
80UPS 2 em 2So'
™pac« t ^
PRESERVES »•> '
i®*awbeny aat wm^un aiiM^ airite.
-f
Ballard’a Obelisk
-Lb.
Sag
Triangle Swaet Mixed or CberfclH
Pickles
12 Lb.
Bag
Q«aH
Jftr
20c
Colonial Slie^ or'Halvaa
PEACHES
we^ a t-a
Caa
•
life
Virginia Maid Peanut
^ ■ ' V-.
25c
Butter :
Fine DrMI Pinto
■% Jar ^— '
a Lb.
Beans
Colonial Brand Baking
S Uka.
25c
Powder
t-Lb. Caa
15c
Fine Qaality Small Teller
FRANKS
Lb.
I9g{
BOLOGNA 2 25e
WALOOKr '
TISSUE 3 Mk i3t
PH1LUF8 TOMATO ^
JUICE 4 »“ !^5c
Bmaam isles bbcmuk suca —
PINEAPPLE 19g
NRCTAB OBAKa nOCM
TEA v4-ib. pi«. I5e
SdOrxnDKLO WAmw emmjkwnmmmt ^
BUTTER o—mSSc
Syrup, jboi ^aarKettl ^ Ifc;
t ,
Caaa
Ciaiforaia Oval
Sardines
(Md Vfa%iala Aaawted
Preserves 2
Taaly-niailiiBe Cradcm
t-Lb.
Jan
1 IK. bMT.. -H
MNA FLOUE
» Lk
JEWEL 3B0RTENipi ^
41b OtfUMI
8 lb etriim
Sugsr It lb
Fuix LIME nmm wmam
LOWESf