Auto Harts and (Goodrich Tires ECONOMY Auto Supply Store ^Democracy j Must Live ? OUR PLEDGE TO THOSE^ IF WHO DIED FOR IT ITF. SELL THE BEST FOR LESS" ANN'S Variety Store WILLI AMSTON ARMISTICE DAY Let us give thought to the glorious principles for which they who died on Flanders Fields had fought, and again humble ourselves to their memory BELK-TYLER COMPANY 'ne Nation I Indivisible Always JS MARTIN COUNTY BUILDING Ami LOAN ASSOCIATION No better titn ^tban this to: Remembe , why They die< WILLIAMSTON MOTOR CO. IN MEMORY OF THOSE WHO DIED WE PAUSE ON Armistice D?Y BANKS WILL CLOSE Mondav, Armistice Hav ? ? BRANCH BANKING And TRUST CO. GUARANTY BANK And TRUST CO. cannot^- | forget ARMISTICE DAY 1940 DIM E MOTORS ln<-?r|>oriit<- begu^le\you\frf flour to which dry ingredients were add ed. Dredge fruits and nuts with re mainder of flour. Combine mixtures and stir 5 minutes. Bake in large si/e angel food pan 3 hours at 275*. (Fruit and nut mixture may be soak ed I hour in liquid.) (ilace' For Fruit Cakes 1 2 v Kuro 1 tsp hot water Stir syrup and hot water togeth er, then use a pastry brush to glace' top of cake. This must be done while teb cake is still hot, in fact just as it is removed from the oven. There are excellent suggestions for Christmas gifts, if you have the time to try them: Dark Fruit Cake 1 -2 c shortening 1 2 c brown sugar 4 eggs 1 c flour ? 1 2 tsp nutmeg 1 4 tsp cloves 14 tsp salt 2 c seedless raisins 1-4 c citron, chopped 1-2 C candied orange peel, chop ped 2-3 c walnuts Cream shortening and sugar, then add eggs one at a time, beating thor oughly alter each addiiton. Sift dry ingredients and add to first mix ture. Add raisins, citron, orange peel and walnuts Fill crystallized grape fruit shells with the fruit cake mix ture. Steam one hour, then buke in a slow oven at 300* F. for about 30 minutes. Boll shell in granulated or powdered sugar. This amount will fill two or three grapefruit shells, depending upon size. Christmas Fruit Cakes in Candied Grapefruit Shells Select large seeded grapefruit of good shape and color. Wash care fully; break the oil cells by grating lightly on a fine grater. Cut a slice from the stem end of the grapefruit, remove the inside, being careful to leave all of the thick part of skin, and being careful also not to break shell. A small, sharp knife is useful in cutting the fruit free from rind. Remove as much pulp as possible in this manner; then, by using a heavy spoon, the remaining membrane and pulp may be scaped from the rind. .Cover the shells with cold, salted water, bring to a boil and cook about 10 minutes, drain and repeat the process until as much of the bitter flavor as possible is removed. Cool shell. Put in a syrup made of equal parts of sugar and water. Be sure to use sufficient syrup to float the fruit. Cook to 220* F. (medium thick syr up) and let fruit stand in syrup at least 24 hours Turn several times during this period. Then cook to 228* F. (very thick syrup). Remove from syrup and cool. If the shell is large turn it over a glass to shape. Fruit Cake Notes?Have ingred ients at room temperature. Prepare fruit, nut mixture and paper linings for baking pans the day before. 1 hour is the usual mixing time after this preliminary preparation is done the day before. Cool all cakes in pans.