PAGE EIGHT
\ PERFECTION
- Otl Cook Stoves and Ovens
FOR SALE BY
YORKE & WADSWORTH CO.
PERFECTION
OU Cook Stoves amt Ovens
. ' •
Here is t-he Pefection IWWWHL
| Stove that the .Six Famous j f .
, Cooks recommend so en- M l-SO I
thusiastically.
But } i'u (B >n't have
cept even their nerd for !’
Vvill do. Come and see i
, for yourself.
i owners also are invited to
e“ inspect mod- mmiß
els.
H. B. Wilkinson Furniture Company
North Church St. Phone 164
1
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1 PERFECTION
ou Cook stoves ana ovens
ENDORSED BY 6 FAMOUS COOKS
|N ; 4
. J in 111 j1 i 1 illiliiri;*l y
| ffeu. B 1 j j
Bppgl^^^sHhKitipSß^BMßßSa^CUr
fk I r ■p r • k
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FOR SALE BY
I Bell & Harm Furniture 00.
lllß7Ei IK MS BEfBEM
.■ ■ ■ ■•'- ——:
« ’ " ■■ -—«- -. - r -r --~ ! '
IjM* - PERFECTION I
I -r-- l r ~~\ wMwjwiKfiM ovens
I jj S We have the Perfection Stove i
1 V. -- that the Six Famous Cooks rec- !
I ||| Jfcw ommend so enthusiastically. Let 1
IJ 1| i / Mm us show y° u -why a Perfection in
|S[ u i \ — your kitchen means better cook- |
■ 1 §f 1 ing and greater convenience.
II ~ IP*-
j Many Styles and Sizes ’\
I Ritchie Hardware
K . \ Lnfnnjmv It
j&ij'y, . ....- '.. . ..... "griimjf v l|'
I
r NORTH CAROLINA 18 A N
’ IDEAL STATE FOR DAIRYING
Says Gov. McLean in An AHw to
School Tmcbers at State OMlege.
Tribune Bureau
Sir Walter Hotel '
Kaleigb, June 28.—That rural
ecboot teachers of North Carolina
can be of almost unlimited assistance
j in liberating the farmers of the state
from cotton dependence into agricul
tural independence through the influ
ence they wield in the country com
munities was forcefully brought home
to the country school teachers at
tending the summer school of North
Carolina State College here by Gover
nor A. IV. McLean in addressing one
of their sessions. Especially did he
Impress upon the teachers of voca
tional agriculture the splendid oppor
j tunity that was their in moulding the
I younger minds developing in the-rural
sections to the advantages of the more
diversified agriculture.
Most of all do the farmers of North
Carolina need to break away from
their dependence upon cotton, and
then tobacco, as the main crop, the
governor said and explained that with
a great exportable surplus of cotton
each year, the price is being fixed by
the world market and not by the
domestic need. This condition de
mands that the farmdts must turn to
some other line of development.
And one of the best things the
farmer can turn to in' North Caro
lina is dairying,- according to -'the
governor. It is one of the few in
dustries in whkfls the state is far be
hind, as thousands of gallons of milk
and thousands of pounds of butter
and cheese are shipped into the state
each year, whereas the state should
by rights produce every gallon of milk
and every pound of butter it con
sumes.
“North Carolina is an ideal state
for dairying, an much pasture grass
will grow virtually every month in
file year and its soil is productive
of the best feed stuff for dairy herds.
One of the most promising sections
for dairying is. in the eastern sec
tion of the state, though a cow is a
rarity in this section on*,’’ he said.
He called attention to the fact that
the idea seemed to prevail in much
of the state that it was beneath a
man's dignity to milk a cow and that
it was a woman's work. “That is
. the most fallacious notion in the
world." the governor declared. It
got its. origin back among the In
dians. who held that idea. It has
no place in modern times and is an
idea that people in North Carolina
! must get rid of if they would pros
per."
He called attention to the growth
of dairying in other sections of the
south and the value the industry was
proving, mentioning that in Missis
sippi. where the farmers were turn
ing from cotton to dairying, they
were finding that their dairy herds
were producing enough fertilizer to
grow what cotton they were still
planting without having to buy com
mercial fertilizer, thus entailing a
great saving. He called the atten
tion of the teachers to the fact that
by Instilling these ideas into the
minds of the children on the farms
all over the state, they can accom
plish much toward a better and more
j varied agriculture over the state,
i Governor McLean also told the
f teachers that lie hoped it would not
I be long until the state had a pow
| erf ill radiocasting station in Italeigh.
| with a receiving set in every rural
| school, so that the various State de
f partments ami their many experts
j could help the teachers by talking
4 directly to the children over the ra
| dio.
■ But the final solution of the farm
problem rests with the fanners them
selves, the governor said, and he must
in reality work out his own salva
tion. And he can only do this
through thoughtful study and hard
work.
"The farmers must learn to think
about their problems and work out
a solution and we must think educa
tion in broader terms than the re
stricted academic sense. Scientific
training along with practical experi
ence is one of the greatest needs of
tile state today," the governor said.
I The farmer also needs to look upon
| farming more as a business undertak-
I ing and treat it as such in the mat
{ ter of keeping accurate books show
| ing his expenses and profits, just
| as a storekeeper or any mercantile
* business man does. But too mauy
j farmers do not do this.
Thetr Greatest Blunder.
I In the Crerar Library la a record l
f written by 500 men -who told of the l
| greatest blunder they had made. Fol
f lowing is what some of them wrote: I
| "Reading worthless .hooka," "Hid I
| not stick to anything.” "Did not take’
f care of money." Careless about mv,
1 religious duties," "When I left my
church and mother,", "Not saving
money when I was young,” “Refua-!
ed steady position with good firm.” |
“My greatest blunder was gambling,”
“Wasted my time when at school,”
“Thinking that my boss could not 1
do without me.”
THE CONCORb I DAILY TRIBUNE
j-lifma,.,
> In the Kitchen /
v #*6 Famous Cods'/
EASY MEALS FOR HOTS
WEATHER
(Editor’s Not*: This is one article in it
unusual cooking aeries contributed to thi*
paper by six famous cooks.)
Where is the woman who
enjoys cooking hearty meals
in hot weather? j We doubt Ls
such a woman exists. She
may cook bis meals because
some members
of her family
mittßUrm who toil hard
demand them,
\ / not because she
/ v n |»L herself derives
yv j any real pleas-
NA V ure from hot
Miss ROSA weather cook*
MICHAEUS ing, „
With a little planning and
forethought, however, many
of the discomforts of cooking
in hot weather can be avoided.
For instance, as Miss Rosa
Michaelis.New Orleans domes
tic science specialist, points
out, an oil stove is much
easier to work with than a
coal or wood range.
“It is much more convent*
ent,” she says. “It needs no
flues,” and hence may be taken
to the coolest part of the
house easily, as it is not very
heavy.
Jutt m LtttU Planning
"The woman who gets her kitchen
work done early in the morning, and
most of her food prepared." con
tinues Miss Mlchaelis, “is the coolest
cook. She just needs to do a little
simple planning.
“The fewer roasts and baked
dishes in the summer, the cooler the
kitchen. 1 recommend uncooked
desserts mostly, too. Fruits are all
one needs during the hot weather."
In the summer time Miss Mlchaelis
does as much of her cooking aa pos
sible on the top of the stove, using
only as many burners as are abso
lutely necessary.
"If a woman feels she has to
bake,” Miss Mlchaelis says, “she
should not use her oven every day
in the week during hot weather, but
bake enough to last several days or
a week.”
A dinner which Miss Mlchaelis
recommends as particularly easy to
prepare in hot weather is all cooked
in one pot. It conserves utensils,
time and fuel.
A Dinner in One Kattia
To prepare it. take a soup pot
filled with enough water to cover
three pounds of brisket. Season
with salt. After the soup has boiled
for an hour, lower the flame and let
It simmer for half an hour. Add
. one bunch of carrots, a bunch of
turnips and a pound of potatoes,
and cook for another half hour.
When ready, take out carrota.
Dice and sprinkle with chopped
parsley. Take out turnips and .mash
with butter, adding a teaspoon of
sugar if desired.
Serve potatoes mashed. Take out
- meat and fry with onions, or serve
’ with a tomato sauce.
Add a Salad and Denert
Now with a salad, dessert, and
beverage, one has a complete meal.
Including soup, and all cooked ou
one flame I
For salad. Miss Mlchaelis suggests
pears halved, on lettuce leaver, cov-
I ered with French dressing. Fruit
makes a good dessert to accompany
this easy meal.
Another Easy Maal
Mrs Sarah Tyson Borer, the
famous Philadelphia oookinw expert,
givee the raenp for a simple meal
which takes but an hour to prepare.
It's a vegetable dinner. Mrs. Borer
gives proportions for serving four.
Fried squash
Dutched cabbage
Chili sauce
Candled sweet potatoes
Panned apples
Watermelon
"Go to the kitchen at 11 o'clock. If
dinner la to be served at' 12,” says
I Mrs- Borer. "If you use oli, your
*L re » d 5 r f °r Immediate use.
Light two burners, and put- on two
i saucepans half full of water.
Cover, and turn to full heat
I Wash live medium sized sweet i
. potatoes. Chop fine one small, hard
head of cabbage. The water Is now
I boiling In both pans. Put the po-
I tatoes in one and cover. Add a tea-
I spoon of salt to the other, and put
|ln the cabbage. Turn flame down
and cook cabbage uncovered for
!balf an hour.
'Slice three-tart apple* in a bak
ing dteh. Add half a cup of sugar,
and partly cover with water. Light
oven burner, and after throe mln-
OB up *« r cot -
To Candy thmSwmta
. _" Th » rweet potatoes are now ten*
d*r. Drain, peel, and out them in
water. Put pan In oven under the I
ftftir tablespoon* of o«oktnr (
| J** J® » •toaUow tryfltm pan ovw l
one burner. Drain cabbage and re- i
turn to saucepan. Add a tablespoon i
| of butter, three of vinegar.- half .1
teaspoon of salt, and a dash of
pepper. COvsr to keep warn*,
j Try the sou he h and drain on
browa-aautr. Turn the server pota
toes. ’Skeent the apple* DtaTthe
1 .s**“ the cabbage and
sweat potatoes. Turn OUT all the
| OU ,E£ r *' » ‘ j ,
-
I M summer
i jgy/
Hot days are coming! Escape sizzling i
; kitchens and wood or coal drudgery. Six
! famous cooks recommend the Perfection
for cool cooking. Here's what they say . .)
Mr T v HE food gets all the heat—this
J. kitchen none,” saysr M<ss Rosa
Michaeiis, New Orleans booking ex
pert. “In the Perfection burner,” she
explains, “the heat is confined directly
to the bottom of the cooking pot. That
means cool cooking!”
Mrs. Belle DeGraf, the Sari Francisco
aathority, suggests Perfection “top
stove” cooking for hot summer days.
Least Time, Least Heat >
"When 1 fried chicken, glAzed sweet
potatoes and boiled pineapple pudding,”
she relates, “I used only the top of the
Perfection. The food cooked quickly and
efficiently—and of course, the shorter
the oooking. time, the cooler th&
kitchen.” That means 000 l cooking,
“Yes, and remember,” adds i Mrs. Kate
B. Vaughn, famous Los Angeles Home
Economist, “the least fire in your stove
through the day, the cooler the kitchen.
With Perfections no time is lost in heat
generation because cooking begins with
the touch of a motch to the wick.”
No Hot Extra Work
**Then, too, the Perfection saves a world
of extra work,” says Mrs. Sarah Tyson
Rorer, pioneer cooking specialist of
Philadelphia, “no wood or coal to carry
in nor ashes to carry out.”
STANDARD OIL COMPANY (New Jersey) lamp,]
Distributors - 26 Broadway - New York
Oil Cook Stoves and Ovens
WARNING) Use only genuine Perfection
s wicks on Perfection Stoves. They are marked /
with red triangle. Others will cause trouble. /
% Send for this Free Cook Book 4^^/
REFORMS AT ANGORA
Reforms Ordered by Mustapha Hemal
Giving Modern Touch, to Near East.
(By International News Service)
JcrusalvinT June 28. —Enlighten*
m»ot is growing throughout the East,
as a result of Mustapha Hemal
Pasha's striking reforms at Angora.
Now that young Moslems don what
is referred to ax ‘‘civilized headgear."
the women are beginning to follow
suit in adapting their apparel to mod''
em styles.
Tlie Moslem prejudice against un
veiled women, however, is still rooted
in Palestine, and the fair sisters of
Islam must proceed warily lest they
evoke the wrath of their lords uni
matters. A step in the direction
of general unveil nig Ims been made
with the donning of’transparent veils,
more attractive than the disfiguring,
yashmak, or opaque covering.
It hasdoug been strange to see young
'Moslem women, dad in Ihe height of
fashion—Short skirts and bright silk
' stockings—continuing the practice of
j veiling their faces from the gase of’
i strangers. X
I It is declared that present reforms
, are being introdueed by young Mos
lems who marry-lurkish wives. Cod-!]
■tantinople has long been a nnrrriage
mart for wealthy Palestinian Mus
sulmans. who are now benefiting- from f I
the influx of money into the country \
"nd*! r^ nlt 1
June tilth marks the eightieth ■#. I
niversary of the first m«t3l game opjl
iHi!
At Bsttfe Greek College of Home Eco
nomics, the nutrition expert, Margaret
Alien Hall, speaks of still another “no
extra work” point.
“The Perfection,” says Miss Hall, “is
easily moved from one room to an
other. Move it to the summer kitchen,
out on the back pprch—wherever it*s
coolest. You don’t need to bake yourself
while cooking, meals. ” '
Cool to Work With .
Tf*e “single row” arrangement of in
fection burners gives you another ad
vantage. Miss Lucy G. Allen of the
Boston School of Cookery notices this. C
“With the Perfection,” she makes clear,
"there is no reaching across hot flames
as with a gas or coal range. You stay>
away from the direct heat, yourself.”
You- can escape all those things that
make summer cooking the most ua* *
pleasant of hot tasks. Your dealer will
show you the Perfection today—fifcm ' i
the one-burner model at *6.75 to the five- A
burner range at *l2O. Six famous cooks
tested this stove thoroughly and now
pronounce it ideal for hot
weather. “Buy a Perfection,”
they say, “be cool!"
Manafaatursd by
Perfection Stovb Co. ’
Cleveland, Ohio wwsSlEamMs
The Finest Os The Ferfectiea Line!
■ i
. ■ ———n
This the finest range \
made—the 5-burner Perfection" . >«a£jjajr
with Superfex burners, hot as
other sizes and styles of Perfec- 'f k K - *• r;i, &?’ V*~V'S&
tion stoves, too. Let us demon
them to '
k
by *
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urnnure i>o% m
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■
Chatty Evert
Cooking Meat
j The long chimney* of the Per
fection burn every drop of the oil
’ before ir reaches the kettle. Thu*
you get clean, evencooking-heM
free from soot and smoke.
You can, becdouMjr sure oft this
sort of heat wheh you use a pure
. water-whit* Kerosene that burns
cleanly, evenly and without odor
—“Standard” Kerosene. It it
specially refined.
AH impurities that might cause
- smoke or leave deposits of soot
sre removed. This assure* the
n)aximum amount of heat. By
sticking to “Standard" Kerosene
you are sure of ben results from
your Perfection. Insist on it.
You can buy it anywhere.
Standard Oil Go.
( (Nfw Jersey) .
* "STANDARD" f 1
KEROSENE
121
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