North Carolina Newspapers

THE WAYNESVILLE MOUNTAINEER THURSDAY, MARCH 9. 192J ANSWERING THE ."WHAT TO SERVE?" ETERNAL QUESTION: SUBSCRIPTIONS 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. NOTICE 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 Hospital News Apricot Marguerite Miss Alice Newsom, of Canton, Route 2, is resting comfortably after an operation. The condition of Mrs. Erastus Mitchell ie fairly good following an operation. Mrs. Hill Setzer, of Canton, is fair ly comfortable. covering from injuries suffered in an accident. 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 operation. Mr. Earl Massev. of Hazelwood, is improving after an operation. Mrs. Bonnie Kuykendall, of Clyde, is fairly comfortable following an op eration. 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. MOUNTAIN JOE 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. That's foolish. But there is one thing that I do that I know I'm dead right in I trade at Burgin's and ALWAYS SAVE. Burgin Brothers AT THE DEPOT PHONE Burgin's Dept Store .MAIN-. Sl'tEET PHONE 74 WE DELIVER The condition of Mrs. W. L. Kirk patrick is critical. BIRTHS 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 the 22nd. Mr. and Mrs. Ed Nichols, of Lake Junaluska, announce the birth of a son, March the 25th. DISCHARGED 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, North Carolina. 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 top. 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 FRUIT PIE 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. OPEN SANDWICHES Gava Jelly. Cream cheese. Moist icocoanut, Bread. 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 Apples. 1 cupful sugar. cupful water. 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 faintly scorched. 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 F. 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 hot. 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 economical cuts. 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 hot lard. 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 to boil. 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 a trial. 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 ENCE 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 far. 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 church. 7:00 Baptist Training Union. 8:00 Evening worship, You are welcome to all our services. INSIST ON GARdLINA BUTTER F R 0 M YOUR GROCER Made In Waynesville a Yes 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 gate? J The L, N. Davis Go. Insurance Bonds Rentals Real Estate TELEPHONE 77 OLD-FASHIONED STEW 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. Program OF THE NEW Park Theatre THURSDAY and FRIDAY "Collegiate" with .-.,. loe Penner, Jack Oakie and Girls and Music. SATURDAY "Bulldog Courage" with Colonel Tint McCoy MONDAY and TUESDAY "Anything Goes" - with Ring Crosby and Ethel Merman WEDNESDAY "Millions In The Air" Amateur Hour in a Big Way Night Shows 7:15 and 9:15 ADMISSION 10c & 25c Mocha Sauce 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 some cooks. 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, melted. 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 FLOUR Roll Call, 24 lbs. ..... 75c Yukon's Best, 24 lbs. . . $L07 per lb. 27c RIO COFFEE per lb. 10c GRITS, 3 lbs. for ...... . . . . . . .10c DEL MAIZ 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 PHILLIPS Soup, Tomato or Vegetable, 5 for 25c PHILLIP'S 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! 1000 SHEET ROLLS 25c 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 Company Shelf- 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.