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THE WAYNESVILLE MOUNTAINEER
THURSDAY, MARCH 9. 192J
."WHAT TO SERVE?"
The following subscriptions have
been received during the past week:
H. B. Atkins, City.
Miss Mayme Leatherwood, City.
W. W. Davis. City.
S. J. Liner, City.
L. J. Sellars, Canton.
Walker Brown, Canton Route 2.
C. C. (Medford, Canton.
C. M. Blaylock, Canton.
A. J. Williams, Canton.
E. P. Ball, Canton.
Mrs. R. S. Coman, Canton.
D. H Harris, Canton.
W. R. Cabe. Canton.
R, C. McBride, Canton.
R. L. Whitener, Route 1.
Homer Messer, Newton, N. C
F. E. Robinson, Hazelwood.
C. M. Harkins, Canton.
Norman Grant, Hazelwood.
John Wyatt, Hazelwood.
G. C. Farmer. Route 1.
E. S. Clark, Hazelwood.
Lloyd Shehan, Route 1.
M. M. Noland, City.
J. C. Hannah, Cove Creek.
Walter Wright, Cove Creek.
J. M. McElroy, Clyde, Route 1.
Vance Jolley, Route 2.
R. V. Fisher, Cove Creek.
Mrs. Franklin Fricke, Sylva.
Mrs. Annie Francis, Route 1.
Paul Francis, Charlotte, N. C.
J. R. Medford, Route 1.
Mrs. Pollv Smith, Route 1.
Mrs. W. L. Medford, Route 2.
Mrs. Laura Carnes. Route 2.
Mrs. W. T. Medford, Route 2.
J. W. Green, Route 2.
C. R. Jaynes, Route 2.
Larry Stennett, Route 2.
R. G. Pressley, Canton, Route 2.
Owing to the inclement weather on
Saturday, March 21, Judge Felix E.
Alley postponed the hearing on the
petition for the confirmation of the
sale of the assets of The Champion
Bank & Trust Company, Canton North
Carolina, until 3:30 o'clock P. M.,
Saturday, March 28, 1936. It is re
quested that all raieers of bids be
submitted to J. W. Wheeler, Assist
ant Liquidating Agent of The Cham
pion Bank & Trust Company by 12:00
o'clock M., Friday, March 27, 1936,
and any objections to the connrma
tion of said sale should be filed with
the Clerk of Superior Court of Hay
wood County before the time set for
Miss Alice Newsom, of Canton,
Route 2, is resting comfortably after
The condition of Mrs. Erastus
Mitchell ie fairly good following an
Mrs. Hill Setzer, of Canton, is fair
covering from injuries suffered in an
Claude Buchanan, of Canton; is
fairly well after an operation.
Miss Willie Mae Bright, of Route
2, Canton, is recovering from an operation.
Miss Margaret Francis is resting
fairly well after an operation.
Mis. Ella Hosaflook, is improving
following an operation.
Mrs. lamest uirver, 01 ivarvc juna-
luska. i comfortably resting after an
Mr. Earl Massev. of Hazelwood, is
improving after an operation.
Mrs. Bonnie Kuykendall, of Clyde,
is fairly comfortable following an op
Mrs. Maggie Reece is improving fol
lowing an operation.
Mrs. A. R. Cook, of Canton, is some
better after an operation.
Mrs. Helen Luther, of Clyde, is rest
ing fairly well.
Mrs. Eulah Ashe, of Balsam, is im
proving following an operation.
I've already signed a
pledge in this motor safety
campaign that is being held
in old Haywood, and believe
me, there is a lot of things
that all of us do that is
mighty dangerous. Some
times I wonder if we realize
what foolish things we do?
Not only do we do foolish
things while driving or walk
ing on the highways, but
also in buying. Why some
folks go out of town to trade.
But there is one thing that
I do that I know I'm dead
right in I trade at Burgin's
and ALWAYS SAVE.
AT THE DEPOT PHONE
Burgin's Dept Store
The condition of Mrs. W. L. Kirk
patrick is critical.
Mr. and Mrs. Claude J. Reece an
nounce the birth of a son, Claude Jef
ferson, on March the 20th.
Mr. and Mrs. Fred Wood announce
the birth of a son, on March the 21st.
Mr.-and-Mrs. Wiley McClure an
nounce the birth of a daughter, March
Mr. and Mrs. Ed Nichols, of Lake
Junaluska, announce the birth of a
son, March the 25th.
Mrs. Ben Plemmons.
Mrs. James Owen and bhy.
Mrs. Mattie Messer.
Mr. Earl Williams.
Mrs. Virgie Clark.
Mrs. Walter Hannah.
Miss Maude Kell.
Mrs. Lawrence Kerloy.
Mr. Roscoe Kilpatrick.
Acomt Food for Hogi
Pome species of acorns are cdlbla
and In many Kuropoun countries
iirornp an' :in importimt. fuml for hogs.
the hearing of the petition.
This the 24th day of March, 1936.
J. .'W.. WHEELER,
Assistant Liquidating Agent, The
Champion Bank & Trust Co., Canton,
No. 455 March 26.
One and one-half cups sugar, one
half cup hot water; one can apricots;
juice of half a lemon.
Place the sugar and water in a
saucepan. Let it come to boiling.
Strain the juice off the apricot and
mash them through a sieve. Then
put in a freezer and freeze as for ice
cream, or in the refrigerator freezing
compartment. Serve piled in tall
glasses with a little whipped cream on
Any delicious fruit may be used this
way berries such as respberries and
strawberries are especially delightful.
Rout March Winds
With Tasty Stew
Instructions Given For Making
Popular Dish Most Delicious
1 envelope gelatine.
cup of cold water.
cup of orange juice.
V cup crushed pineapple (canned.)
cup of hot water.
cup of sugar.
y teaspoonful salt
2 tablespoonfuls lemon juice.
1 banana, sliced.
Vz cup of whipped cream.
1 egg white beaten stiff and dry.
Pour cold water in bowl and siprinkle
gelatine on top of water. Add sugar,
salt, and hot water and stir until dis
solved. Add juices. Cool and when
mixture begins to congeal beat well
with egg beater. Fold in pineapple,
banana, whipped cream ana egg
white. Pour into graham cracker crust
and chill. Serve topped1 with whipped
cream, if desired.
Mix jelly, cream cheese and cocoa
nut together. Spread on bread cut
in strips or fancy shapes. Men may
prefer combinations which are less
sweet, and for them it is advisable to
cut the bread a bit thicker and not
quite so dainty.
MARIE'S APPLE SAUCE
1 cupful sugar.
Crated rind of 1 lemon.
Peel, quarter and core enough ap
ples to fill -a flat casserole. Make a
syrup by boiling the 1 cupful of sugar
and cupful water together for 5
minutes. Pour over the apples, and
bake 45 minutes in a moderate (3,50"
F.) oven, or until apples are tender.
Sprinkle with extra sugar and the
grated lemon rind, and put under
broiler or in a very hot oven (475 F.)
until sugar and the edges of apples are
RHUBARB AND APPLE BETTY
2 .cups bread crumbs.
4 tablespoons melted' butter.
1 cup brown sugar.
3 apples. .
1 cups rhubarb.
Juice and grated rind of lemon.
Put a layer of crumbs in buttered bak
ing dish, then a layer or siicea appies.
Add lemon juice and grated rind to
Mil Jt 1 . i H V elf - u 1U,,VL -V'
barb over apples. Repeat until dish
is full. Top with crumbs. Bake 30
to 40 minutes in moderate over, 375
A QUICK DESSERT
1 cup preserves.
Two-thirds cup water.
Juice and grated rind of 1 lemon.
2 tablespoons butter.
Vs teaspoon salt.
1 cups dry sifted bread crumbs.
and rind, butter, and salt in saucepan,
tj4- u:i: ,..;fi. ......
Pack into mold and chill thoroughly.
Serve, with top milk or thin cream.
(fnt it (Elttrrlt ttniatj
During March and April there are
always chill winds which penetrate
with stinging severity, so if March
goes out like the proverbial lion, as
weather prophets predict, be prepar
ed to counter-act the cold with warm
and satisfying foods, such as a good
old-fashioned stew served steaming
Stew combines the tasty meat fla
vor with vegetables and makes a broth
which is the delight of epicures and
a comfort for tired workmen. The
stew to give the most satisfaction
must be well-made with plenty of meat
to add both flavor and nutritive value.
It is not important, however, that the
meat be cut from the most tender sec
tions, because in the long slow cook
ing given stews, the meat is always
made tender. It is important that the
meat have plenty of extractives, the
flavoring substances which makes
stews so tasty. Comparatively large
amounts of extractive are found in
the neck, shank, heel of round, and
chuck of beef, and in the forequarter
cuts of lamb. Hence, these are the
cut, most frequently used for stew,
and rightly so, because they not only
make excellent stew, but are also the
HERE IS STANDARD METHOD
The standard method for making
stews, according to Inez S. Willson,
home economist, is this:
1. Have meat cut into small pieces,
into about 2-inch cubes, so that the
meat will keep its identity after cook
ing. 2. Dredge with flour and brown in
3. Season with salt and pepper and
add enough water to cover.
4. Cover kettle tightly and let sim
mer slowly until done. Do not allow
5. Add vegetables just long enough
before serving that they will be done,
not over cooked.
While the method of cooking is es
sentially the same for all stews, still
there is variety to be found among
them. Different meats, different veg
etables, and different seasonings in
sure them against monotony.
'Many of the old-fashioned stews
were served with dumplings, either
drop or rolled. Boiled dumplings are
never so fluffy as those made from a
lighter dough, but they are "more
easily manipulated and are most de
licious 'An interesting variety of
the rolled dumpling is the corn stuff
ed dumpling, which is certainly worth
CORN STUFFED DUMPLINGS
Make a dimpling dough stiff enough
to be rolled. Roll V inch thick and
cut into 3 inch rounds.. Place the sea
soned corn pulp on top, and pinch the
edges of rounds together. Drop these
on the meat and vegetables, not in
liquid, and allow to steam for fifteen
minutes until done.
CRABTREE QUARTERLY CONFER
The Onarterlv Conference for Crab-
tree charge will be held at Crabtree
church Sunday, at 2:00 o clock r M.
Rpv W. A. Rollins. P V... will nreach
at this hour and hold the conference
immediately after. All officials, are
urged to be present.
ST. JOHN'S CHURCH
Rev. Howard V. I-ane, Pastor.
Fifth Sunday of Lent. Morning
Mass at 11 A, M. Stations of the
Cross after the Mass. Sermon, "The
Sufferings of Christ," by the pastor.
WAYNESVILLE BAPTIST CHURCH
II. W. Baucom, Pastor.
Regular services next Sunday.
9:45 Sunday school and a result of
week's work we should have the
largest attendance for the year thus
11 :0O Morning worship. The pastor
will preaoh. Many who have attended
Our morning services recently have
spoken in the highest terms of the
music. Mr. Preston and Miss Crocker
are rendering splendid servfce to our
7:00 Baptist Training Union.
8:00 Evening worship,
You are welcome to all our services.
F R 0 M YOUR GROCER
Made In Waynesville
This agency was founded
with the idea of rendering
insurance service of excep
tional thoroughness t o
thoughtful property own
ers. Such service costs you
no more. Why not investi
L, N. Davis Go.
Bonds Rentals Real Estate
2 pounds shank or neck of beef.
4 tablespoons flour.
Salt and pepper.
ti small onions.
( small carrots,
3. turnips, quartered.
Have the meat cut into 2-inch rubes.
Dredge it with flour and brown in hot
lard. Season. Cover with hot water
and allow to cook slowly until done.
Forty-five minutes before serving,
add the vegetable and season. Cov
er tightly and allow them to steam;
Fifteen minutes before serving add
the dumplings, cover and do not un
cover until they are needed but do
not add so much that the dumplings
must rest oh liquid. They are much
better if they rest on meat or vege
tables and are allowed to steam.
OF THE NEW
THURSDAY and FRIDAY
loe Penner, Jack Oakie and Girls
Colonel Tint McCoy
MONDAY and TUESDAY
Ring Crosby and Ethel Merman
"Millions In The Air"
Amateur Hour in a Big Way
Night Shows 7:15 and 9:15
ADMISSION 10c & 25c
One-half cup fat, one cup confec
tioner's sugar; three tablespoons very
strong, freshly made coffee; one table
spoon grated chocolate; one .teaspoon
vanilla. Blend the fat, add sugar.
Add the coffee, chocolate and vanilla.
Stir until smooth. Squeeze through
o noitmr nw intn th dish in which
it is to be served, and set in the refrig
erator to oecome firm, serve com on
hot puddings. Ground nutmeg or cin
namon in used in place of vanilla by
CHOCOLATE FUDGE CAKE 1 EGG
2 cupe sifted flour.
2 teaspoons baking powder.
M teaspoon salt.
Vi cup butter or shortening.
I 1 cup sugar.
I 1 egg, well beaten
2 squares unsweetened -V,c0,
I cup of milk.
1 teaspoon vanilla.
Sift flour once, measure, add bai,
I ing powder and salt, and sift toeetr
! three times. Cream butter thorough
; ly, add sugar gradually, and c-el
together until fluffy. AdA .
beat well, then chocolate and blend
Add flour, alternately with mi'k
small amount at a time, beating af'te
each addition until smooth. Add va'
nilla. Bake in two greased 8
layer pans in moderate oven (350
F.) 25 minutes, or until done. Spread
boiled frosting generously between
layers and on top and sides of cake
Double reciue for three 9-inch layers
Stop and Shop Here
Roll Call, 24 lbs. ..... 75c
Yukon's Best, 24 lbs. . . $L07
GRITS, 3 lbs. for ...... . . . . . . .10c
WHOLE KERNEL CORN . .15c
CREAM STYLE CORN 2 for 23c
GREEN GIANT PEAS .. . .19c
TOMATOES, No. 2 can, 4 for . .. 25c
Sauer Kraut, No. 2 can, 3 for . 25c
Soup, Tomato or Vegetable, 5 for 25c
Pork and Beans, 1 lb. can, 6 for . 25c
Swan's Down Cake Flour, box 27c
Calumet Baking Powder, 1 lb. can 23c
Send 4 Seminole Tissue wrappers and
1 2c for each towel to cover postage and
handling. Address Seminole PaperCorp
Dept. A-5, P O. Box 829, Chicago, 111.
GET YOUR SUPPLY TODAY!
ONION Ye,low Denver, 2 qts. ; .15c
q c Tn Japanese 3 qts. . . . . . 25c
SfclO White Silver Skin, 3 qts. 25c
Better Meats--Better Values
nrm STEAK, per lb 19c
KHpH STEW, per lb. . . . 8c
UL Roast, per lb 12':'C
SAUSAGE, per lb 12c
FRESH Shad, per lb 27c
FISH Winter Trout, per lb. 18c
CHEESE, per lb 19c
THE FOOD STORE
Are you prepared for Company? Why not
set aside a few cans of extra select soups, vege
tables and fruits and prevent yourself from being
embarassed when unexpected guests drop in.