News and Events of interest To Norlina Readers
Phone 257-3341 To Have Your News Included On This Page
Lester Brauer visited his
parents, Mr. and Mrs.
Herman Brauer, several
days last week. He is a
student at Embry-Riddle
Aeronautical University in
Daytona, Fla. i
Mrs. E. C. Ranes returned
to her home Saturday alter
having surgery at North
Carolina Memorial Hospital
in Chapel Hill.
Mr. and Mrs. H. Jack
Shearin had as their guests
Saturday, Mr. and Mrs.
Rodney Simms and sons,
Ashley and Randall, of
Greenville, S. C., and Mr.
and Mrs T. H Elliott of
Raleigh
Mr and Mrs. Lee Hawks
and son, Bryan of Baltimore.
Md , were weekend
guests of Mr. and Mrs. Jack
Hawks.
Mr. and Mrs. Ben Lloyd
and granddaughter, Julie,
are visiting their daughter,
Mrs. Franklin King, in
Alexandria, Va.
Mr. and Mrs John Smiley
have returned home after
visiting their sons in
Georgetown, S. C., and
Jacksonville, Fla.
Mrs. Joe Strickland of
Woodbine, Ga., visited her
mother, Mrs. A J. Hundley,
recently.
Hugh Hight is a patient at
Maria Parham Hospital.
For the Labor Day
weekend Mrs. Martha Draffin
had as guests Mr. and
Mrs W. L. Noneman, Bob
and Mark, of Edenton; Mr.
and Mrs. Doug Draffin,
Melissa and Pat of Greenville,
Mr. and Mrs. Fred
Hicks and Chris and
Heather of Charlotte; and
Mr. and Mrs. Charles
Draffin, Beth and Chuck of
Greenville, S. C.
Mr. and Mrs. O. R. Baker
spent Tuesday and Wednesday
in Atlantic Beach.
Ronald Rose of Raleigh
visited his parents, Mr. and
Mrs. Pete Rose over the
weekend.
Miss Chris Meades of
FISHER
W00DST0VE
Clean, Safe
Engineered For
Modern Homes
Break Through In
Heating Economy
Available Now
At
E.G. Hecht & Sons
U. S. Hwy. 1
Norlina, N. C.
r
MR. AND MRS. MOLTEOUS C. HICKS
Couple Is Honored
On 50th Anniversary
Mr. and Mrs. E. L. Perry
and children honored Mrs.
Perry's mother and father.
Mr. and Mrs. Molteous C.
Hicks, on their golden
wedding anniversary at a
reception on Sunday. Sept.
4, at the Norlina Club house
in Norlina from three to
five.
Mr. Hicks and the former,
Virginia Hundley, were
Richmond, Va., was an
overnight guest of Mr. and
Mrs. Harry Walker on
Thursday.
Mrs. L. C. Daiton and
Mrs. W. H. Perkinson were
in Raleigh and Cary several
days recently to visit their
children.
Mr. and Mrs. Pete Cottrell
and son. Gene, of Red
Springs were guests of Mr.
and Mrs. M. A. Liles
recently.
Mr. and Mrs. David
Perkinson and family of
Cary were weekend guests
of Mrs. W. H. Perkinson.
Guests of Mr. and Mrs.
Henry Wiggins last week
were Mrs. Frank Benson of
Atlanta, Ga., Mrs. Mattie
Jenkins of Littleton and Mr.
and Mrs. John Davis of
Durham
married Sept. 4, 1927. Mr.
Hicks said this was the first
golden wedding observance
in either his or his wife's
family.
Out-of-town guests were
from Henderson, Warrenton.
Wise, Coleman, Fla.,
Woodbine, Ga., Durham,
Wake Forest, Youngsville,
Garner and Raleigh.
Wednesday, Mrs. Frank
Benson. Mrs. Martha Draffin
and Mrs. Cornelia
Wiggins toured Lightfoot
and Williamsburg, Va.
Mr. and Mrs. Bobby F.
Griffith and family of
Newport News, Va., were
weekend guests of Mrs.
Robert Read.
Mr. and Mrs. W. O. Reid
were home recently from
Asheville where they have
been spending the summer.
They had as their guests last
week. Miss Nell Woods of
Warrenton. The Reids returned
to Asheville Tuesday.
Mr. and Mrs. Leigh
Traylor entertained Ray
and Diane Traylor of
Raleigh, Tom Traylor of N.
C. State and Miss Mary Lou
Traylor of Meredith College
over the Labor Day weekend.
Everette Knight, Lee
Stultz and Bob Taylor of N.
C. State were home over the
weekend to visit their
parents and friends.
Weekend guests of Dr. and
Mrs. H. H. Foster were Miss
Minnielue Reed and Tom
Brauverman, students at
UNC-Chapel Hill.
Mrs. Betty Cawthorne and
daughter, Betty V., of
Durham vacationed in Williamsburg
last week.
Guests of Mr. and Mrs.
Molteous C. Hicks and
United Methodist
Circle Gathers
The Noriina United Meth
odist Circle 1 met at thi
home of Mrs. Julia Galliai
Monday at 3 p. m.
The meeting was opena
with a hymn and a scriptun
reading by Mrs. Glady:
Norwood. Mrs. Virgie Ivej
offered the opening prayer
Mrs. Norwood presente<
the program entitled, "/
Dedication for the Dedicat
ed."
Mrs. Ivey, chairperson
conducted the business
portion of the meeting anc
Mrs. Norwood led the group
in the closing prayer.
The October meeting wil]
be held in the home of Mrs
Ruth Knight.
Mrs. Gallian served delicious
refreshments to the
seven members present.
Mrs. Read Fetes
Her Bridge Club
Mrs. Robert Read entertained
the Noriina Bridge
Club in her home on
Tuesday, August 30. Guest
players were Mrs. John
Mayfield and Mrs. Minnie
Cawthorne.
Mrs. B. A. Thaxton was
high score player, Mrs. Clint
Hege, second high, and Mrs.
Minnie Cawthorne won the
bingo hand.
Circle To Meet
The Zion Methodist Women
Circle will meet
Monday, Sept. 18 at 8 p. m.
in the church educational
building.
CORRECTION
Leon Paynter is an officer
with the Noriina Police
Department and not "acting
chief'' as stated in an article
in The Warren Record last
week. We regret this error.
family for the weekend were
Mr. and Mrs. Roland
Wilson, Beth, Amy and
Keith of Maryland; Donna,
Bill and Erick Suber from
Coleman, Fla.; and Mr. and
Mrs. Rufus Batten and
daughters from Garner.
Mr. and Mrs. Keith Davis
and son, Brian, of Raleigh
spent the weekend with their
grandmother, Mrs. D.R.
Moore.
The Rev. and Mrs. W.C.
Baughman and sons, Cecil
and Kevin, of Asheboro
were dinner guests of Mrs.
D. R. Moore on Monday.
Water Waster
A toilet lead can waste lots
of water. Put a few drops of
food coloring in your tank. If
colored water shows in the
bowl without flushing,
there's a leak and repairs
are needed.
Card Of Thanks
The daughter of the late
Edith B. Clan ton would like
to thank her friends for all
their acts of kindness in her
time of bereavement. A
special thanks goes to Dr.
Green, Harris-Turner Funeral
home and the staff at
Maria Parham Hospital.
Her daughter,
FLORA CLANTON
Brooklyn, N. Y.
"I didn't touch
your old coins!"
False arrest, slander,
libel - these can lead to
damage awards of $100,000
or more. Bodily or
mental injury to others
can also result in expensive
court awards. Enjoy
the protection of
Excess liability insurance
from Warrenton
Insurance Agency, War\
renton.
INSURF ^ BF, SliRf,
IWARRENTON INSURANCE AGENCY INC.I
W. MONROF GARDNER. Prw.
PHONF. 257 3104 GARDNER BUILDING
AUTO - HOMF. - BUSINESS - LIFE
Mr. and Mrs. James Lafayette Knight of Norlina
announce the engagement of their daughter, Jeanne Holt
Knight, to John Crandall Wilson, son of Mrs. Floyd
Eugene Wilson and the late Mr. Wilson of Drewry. A
November 6 wedding is planned
Hog Skins Are Suitable
For Treatment Of Burns
RALEIGH-Hog skins, a
relatively new by-product of
the meat packing industry,
are proving especially beneficial
in the treatment of
victims of severe burns.
Production of the skins in
volume is now possible
because of the recent
development of a mechanical
pig skinner.
The Burn Treatment Skin
Bank at Phoenix, Ariz.,
receives carefully selected
hog skins flown in daily and
uses them to prepare
dressings for burn patients
throughout the United
States.
Medical authorities say
the dressings are particularly
suitable for such use
because the cell structure of
hog skin is similar to that of
human skin. '
The special dressings
reduce the burn victim's
pain and guard against
infection and loss of body
fluid until they can be
replaced by grafted human
skin. Lives are saved and
hospital stays shortened.
Animal scientist Dr. E. R.
Barrick of the Agricultural
Experiment Station at
North Carolina State University
said this is one of
numerous examples of how
byproducts from meat packing
benefit people.
It is often said that
packers have learned to use
"everything but the squeal"
from hogs and other meat
animals. The list of useful
by-products, including
everything except the meat
carcass, runs well above 100
items used in medicine,
sports, industry and the
home.
"Consumer meat prices
would be considerably higher
if it were not for the
returns that packers receive
for the many by-products of
the industry," Barrick said.
From earliest times people
have used animal hides
for wearing apparel and
other purposes. Except for
wool, leather has been by
far the most valuable byproduct
over the years and
it still is.
A 1,000 pound steer yields
only about 432 pounds of
retail beef as steaks, roasts
and ground beef, according
to the National Live Stock
and Meat Board, Chicago.
The remainder of the
animal provides variety
meats, such as liver, tongue,
kidneys and sweetbreads;
pharmaceuticals, including
insulin, estrogen, thyroid
extract and others; edible
byproducts, such as oleo
stock and oil, gelatin,
canned meat and natural
sausage casings; and a long
list of inedible by-products.
Sheep skins still are used
for diplomas, but pig skins
for making footballs have
been replaced by cow hides,
which also form the covering
for baseballs. "Catgut,"
from the intestines of meat
animals, produces strings
for tennis rackets and
musical instruments, as
well as surgical sutures.
Birth
Mr. and Mrs. George W.
Davis, Jr., of Richmond,
Va., announce the birth of a
son, Matthew Harmon, on
September 4 . The infant
weighed seven pounds 13
one-half ounces. Mrs. Davis
is the former Gayle Serls of
Warrenton.
TARHEEL
KITCHEN
By MISS E. YORK K1KEK
The apple is probably the most famous fruit in history.
It may nave been an apple that tempted Eve, but it has
been a blessing to mankind ever since. Scholars agree
apples may have indeed originated in southwest Asia
where the Bible places the Garden of Eden.
North Carolina is the first major apple shipper, and
ranks seventh nationally in apple producing. Apples are
the most important fruit in North Carolina and growers
expect to harvest about six and a half million bushels
Despite the whims of the weather and various problems,
prospects are good for plenty of high quality apples.
Prices will be in line with the cost of production and
marketing. The majority of North Carolina apples are
marketed through more than forty packing houses
North Carolina apples are available to consumers
through local grocery stores, roadside markets, and in a
few cases at pick-your-own orchards. Major North
Carolina varieties are primarily:
Red Delicious-sweet, crisp, long apple with 5 points on
blossom end, usually dark red color; use - especially
good for eating or salads.
Golden Delicious-golden yellow, firm, mild, delightfully
flavored; use-excellent for both eating and
cooking.
Rome-red striped, firm, slightly tart, moderately
juicy; use-excellent for baking and cooking, eating
Stayman-dull red, firm, crisp, mildly tart; use-cook
well, eating. Harvest begins about the middle of August
for Red Delicious and Golden Delicious and lasts till the
end of September. Rome and Stayman harvesting begins
the latter part of September and runs until mid
November. Of course, there are other varieties produced
but in much smaller quantities. How much to buy is
always a problem. The following guide will assist the
shopper. Extra apples store well in a cool temperature
and will be handy for many uses.
1 pound equals 2 large-size; 3 medium-size or 4 small-size
2 hi pounds equals enough for 9-inch or 3 cups applesauce
Two-third pound equals 2 cups, sliced
1 pound equals about 1V4 - 2 cups applesauce
2 medium apples equals 1 cup grated
2%-3 pounds equals 1 quart for canning
1 bushel apples equals 16-20 quarts applesauce
Whether apples are eaten raw, in salads, lightly
pan-fried in a small amount of butter or bacon fat
stewed, made into applesauce, or in elaborate dishes,
they lend enjoyment to the diet. A few hints in cooking
apples remind us to use as little water as possible to keep
from scorching. Be careful about sugar in order not to
spoil natural flavor. Dip apple slices in lemon juice to
prevent turning brown.
Old timey recipes follow as a matter of interest and
contrast to the ease of modern day preparation. Both
have been sampled and are delicious but not many
people would take the trouble to prepare their own Apple
Butter or Apple Leather.
Mrs. Albert Hill lives in the heart of Henderson County,
the largest apple-producing county in North Carolina.
She is the only woman on the North Carolina Board of
Agriculture and ably represents the apple industry. She
has shared the Apple Butter recipe which her family uses
when they gather in the fall to prepare this delicacy The
Apple Leather recipe is not as tedious but precedes
modern food conservation methods.
OLD FASHIONED APPLE BUTTER
(Made in 18 gallon copper kettle)
23 gallons cider (cook and boil down until all goes into
kettle)
3 bushels sliced apples (add about a gallon at a time)
Stir cider and apples constantly with wooden paddle in
copper kettle over open fire-outdoors, of course. When
cooked and about 30 minutes before removing from heat,
add 5 pounds of sugar and cook the remaining time.
Remove from heat and add to ounce oil of clover and 1
box of cinnamon (powdered). Stir in well. Fill hot
scalded jars. Seal. Yields about 50 pint jars. NOTE: Not
all of apple cider will go in pot at one time. Put in part of
cider and cook until it becomes concentrated and all will
go in.
Be sure apple butter is stirred frequently for it will
scorch easily. (Cooking time - start at 6:30 a. m. and
take all day to finish. Apple butter is done when you can
not see any cider or liquid showing.)
APPLE LEATHER
3 cups apple sauce
to cup sugar
y« teaspoon cinnamon
Spread to inch thick in shallow pan. Bake in a slow
sven half day. Take out and roll in powdered sugar like
jelly roll. Nuts may be added. Slice thin.