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<-<l
l)OI)GK and
LYMOUTH DKAl.KK
OI K FIRST LINK OF DKFENSK
is u I Hired \atioti
ARMISTICE DAY 19 40
C1IAS. H. JENKINS iK CO.
MUCK, OLDSMOBILL, I'ONTIAC, Ami
CADILLAC AUTO DLALKKS
Awf Wmm
The occasion of armistice day
AT tHIS TIME CAN ONLY BRING
TO THE AMERICAN PEOPLE A
GREATER APPRECIATION OF
Their unique freedom ...
W. PEELE
INSURANCE
THAT THEY SHALL NOT HAVE DIED IN VAIN
LET US STRIVE TO UPHOLD THE AMERICAN IDEAL
Yr
B. S. COURTNEY
FIJKMTIJRK
"I feel how wealTahd fruitless must
be any words of/Anine which should
attempt t<> begu^le\you\fr<Sm the grief
of a loss 'so overwheltriing. But
I cannot rlefrbin from tendering to
you the\cOnso,latipn/thbt may be
found in t{ie^thanks\of the Republic
they died tb. save7\^/ cWjLcofr
From Abraham Lffi&iln a letter to a 'gold atur'
mother oi hie day who hat five tons in the war.
(,.& II. IM IUH KS SIJI'IMA CO.
Don't liny l our liuiltlitift I'ainln mill
l.uniln-r Until ) ou t onsult I'* I'or Price*.
191?^
1940
IN THESE TIMES
LET US REMEMBER
EVERY DAY
THE SIGNIFICANCE OF
ARMISTICE DAY
"In WILLIAMSTON IH
M4P6CLII
DROT nr Ui
ft SMART Slyta"
9
8
pTrmistice Day 1940 *
makes us mindful that
"WAR HATH NO VICTORIES"jj
MARTIN SUPPLY CO.
WE SUPPLY THE HOME
AND THE FARM
/er forget tne sacrifice
that we mightncontinue
ode/'of Life?
ENTERPRISE PUBLISHING COMPANY
r .wtuv^tei'.sbhimm
ARMISTICE DAY I 9 4 0|j
t lf ye break faith with us -mf:
who die, We shall not sleep?
Though poppies grow^ ;f^A
*^In Flanders fields.'
J. E. POPE
Fire Inturance?Rental??Real Ftlate
Forever nail
let us hold
aloft the torch j
for which brave I
Americans &
Died
DAVIS
PI IA KM AO
On This Day ^ Cjj
We give homage to those who died
that freedom and democracy
i might endure.
WILLIAMSTON SUPPLY CO.
HINTS FOR
HOMEMAKERS
By Mary Brown Allyood, Home
Service Director. Virftaia Electric j
And Bower Company
Fruit cakes for Christmas are a
tradition not to be lightly overlook
ed. especially in the South. Many
southern women feel that the holi
day plans are never started until the
thoughts about the first cooking are
well under way. also that the cup
board are bare unless there are one
or more mellowed fruit cakes stored
away for safekeeping until the fes
tive season
So we might as well start with
fruit cake?dakr, delicious, tradition
depths the very soul of fruit and
the ineffable fragrance of spices
Dark Fruit Cake
2 cups butter
2 cups sugar
8 eggs. 1 tup fruit juice
1 tbsp molasses .optional
1 cup sour or buttermilk
6 1-2 cups sifted flour
2 tsp baking powder
1 tsp soda
1-2 ts peach cloves, nutmeg
1 tsp each cinnamon, salt
2 lbs raisins
1 lb. white raisins
1 lb shelled nuts
I lb citron
12 lb each pineapple, cherries,
figs, currants
1-4 lb orange lemon peel
1 glass jelly or preserves
I 4 hard tart juicy apples
Soak choppe dfruit 12 hours in the
} 1 cup juice, then before-dusting With
j half of flour, add nuts and grated ap
ple Cream butter, add sugar grad
ually, molasses, then eggs one at a
time. Add alternately with 1 cup
buttermilk and jelly, the half of
flour wtih sifted dry ingredients.
Beat hard; stir into . floured fruit
| mixture; stir together 15 minutes.
1 Bake in paper lined pans at 250* or
275*. Allow 2 hours for first pound,
and 30 minuites for each additional
pound in pan (Wine may be sub
stituted for fruit juice, buttermilk,
or both. Make any desired fruit sub
stitutions but keep same weights.)
There is a lighter version, as you
well know, and it isn't quite so rich
as the dark relation, but it is almost
as good to eat and often much pret
tier to serve.
White Fruit Cake
3-4 lb butter
1 lb sugar
H eggs
1-2 cup water Or white wine
1 lb flour
1 tsp bilking powder
1 tsp nutmeg or mace
1-2 tsp sail?. ? ???
1 lb almonds, blanched
I lb white raisins
1-2 lb each citron, pineapple, cher
ries
Cream butter, add sugar, then
beat in eggs one at a time. Add li
quid alternately with half <>f 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.