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POLK- COUNTY NEWS, TRYON, NBRTH CAROLINA
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hot soups, chowders and stews;
EXCELLENT DISHES FOR COLD WEATHER
TH E DELICIOUS PRUN E.
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The Ingredients of i Fish Chowder A re Simple and Inexpensive.
iPrepared by the United States Depart
ment of Agriculture.)
For the cold, raw winter day what
Is more cheerful than a bowl of hot,
savory soup, a steaming hot chowder,
or a well-seasoned stew? Now is
the time to take advantage of the pos-
and cook until the fish Is tender, which
will require about ten minutes. Serve
hot. You can omit salt pork and use
a tablespoonful of other fat, if pre
ferred. Salt codfish or smoked fish.
rabbit, fowl, or any meat may be used
instead of fresh fish, or tomatoes in-
O slbllities offered by these dishes which stead of mIlk Any deslred vegetables
xtiav- be mnde nutritious enough to
serve as the, main dish of the simple
sunner or middav in'eal and yet be
made at small cost.
AN of the ' recipes for the dishes
'given below have been tested in the
kitchen of the department of agrlcul- almost any vegetables
ture. Served'- With- bread and butter
and ; a simple dessert they make an
economical and a well-balanced meal.
Such dishes are also economical in
that they, furnish an excellent jise for
the small quantities of left-over meat
and vegetable. Try keeping a stock
kettle on" the back of the range, put
tnto It the bones and meat trim
mings,' the bits of meat, fish or fowl
left on the serving platter, the small
amount of gravy left "in the roasting
:parj, the 'bones from the roast, or the
-steak, or the roasted fowl. All of
'these combined make a rich stock
"u hen cooked, together, which if used
-in place of water will add richness
as well as flavor to soups, chowders
In the same way if a bowl is kept
. In the refrigerator for the small quan
tities of left-over vegetables, they may
sain may be added to the soup, the
.chowder, or the stew,-lending a vari
ety of flavors.
' :.: Soups..
Black bean soup, split pea soup.
' cream of fcean or pea, puree of beans
aid o11"1068 yQVL can have .a11
tlvsse and many others. They are
delicious, inexpensive and easy to
Soak and cook a pint of peas or
beans as usual, but take more water,
. about two quarts, and cook until very
soft. Then put them through a "sieve."
These mashed beans or peas are ready
to be made Into all kinds of soups
by adding the various seasonings, with
water and milk or stock enough to
make two quarts. These soups should
til have a little flour added to them
us a binder, to prevent the thick part
from settling to the bottom. Mix
thoroughly two tablespoonfuls of fat
with two tablespoonfuls of flour, add a
little of the hot soup, and stir un
til It Is smooth, then add to the re
gaining soup, stirring to prevent
lumping, and cook for about ten mln
Black. Bean Soup or Split Pea Soup
To the pulp from a pint of beans or
peas add enough water or 'stock to
make two quarts. I;Thlcken with flour,
-' as directed. Season with salt and
pepper. The juice of a lemon and one
half teaspoonf ul miistard add to the
. flavor. ; v
Cream of Bean or Pea Soup. To
the cooked and ' mashed pulp add
enough milk to make two quarts of
soup. Season and thicken with flour.
Puree or Porridge of Beans and To
matoeSrf Instead of .milk, tomatoes
may be used. Add a cupful of canned
. tomatoes or" three medium-sized toma
toes which have been cooked for ten
minutes and put through a sieve. If
' the porridge is too thickr add water
or stock. Season and add, the flour as
.Bean or Pea Soup With Meat The
peas or beans are soaked as usual and
' cooked until soft In four quarts f
water with meat," either a soup bone
-jot a ham bone, or one-half pound of
salt pork or any smoked meat Re
move the "meat and put the soup
. . 7 through a sieve. Season and thicken.
The cooked meat cut In small pteces
may be added to. the soup: in onion,
..several stalks of celery or soup herbs
are good cooked with the soup.
may be used in place of carrots.
-Here 'Is. a mixed vegetable chowder
that is good. It makes ia substantial
dish. Rice and okra may be substi
tuted for potatoes and carrots; indeed,
may be used
with or in placerof those mentioned.
i potatoes. 2 tablespoonfuls fat.
3 carrots. P or a piece of salt
3 onions. 1 - pork. -
1 pint canned toma-3 level tablespoonfuls
toes. . flour.
teaspoonfuls salt. 2 cupfuls skim "milK.
Cut potatoes and carrots in small
pieces, add enough water to cover, and
cook for 20 minutes. Do not ;iin off
the water. Brown the ehoDDe'd onion
in the fat for five minutes. Add this
arid the tomatoes '.to, the . vegeiables.
Heat to boUin. add - two cunfuls of
skim milk,' and' thicken -with flour.
Celery tops or green, peppers give a
good flavor to (he -chowder if 'you hap
pen to have them., So do finely chopped
Hot Pot of Mutton and Barley.
1 pound mutton. 4 potatoes.
cupful of pearled 3 onions. ' " '
barley. Celery tops or othe.
1 tablespoonful salt, seasoning herbs.
Cut the mutton in small pieces, and
brown with the ; onion Jn . fat cut froifi
the meat This will helD make the
meat tender and improves the flavor.
Pour this Into a covered sauceDaa
Add two quarts water and the barley
Simmer for one and one-half hour
Then add the potatoes cut In quarters
seasoning herbs, and seasoning, and
cook one-half hour longer. This recipe
will serve five people. Rice can be
used In place of barley. '" -
Kidney Bean Stew.
1 cupful dried kid- 2 tablespoonfuls ol
ney or other beans, flour. ,
2 cupfuls canned to- 1 onion. " .
matoes. l tablespoonful salt
Wash the beans, put . in a covered
kettle, and soak , over night In two
quarts of cold water. Cook the beans
By . example and not by precept.- By
doing and not 1 by professing; There
is no contagion equal to the contagion
of life. Whatever we sow, that vshall
we also- reap,- and each thing sown
produces of its kind. Ralph Waldo
Trine. ' ; , '. - . -: . ' ;v
The reasbrj prunes .have such a bur
den of disrepute to bear, Is largely on
- account of the careless
manner, in years past,
that the average cook
has seived them. Now
while they are coming np
in price, they are better
appreciated. The . long
soaking and slow cook
ing which our modern
methods of cookery ad
vocates,: has proven that such treat
ment brings out the flavor and sweet
ness of the fruit. ; . '-'
Prune Whip Parf ait Take one-hall
icupf ul of stewed prunes, stoned and
mashed, one-half cupful . of raisins
seeded and simmered in water to soft
en, pinch of salt, eight marshmallows,'
cut up in half a cupful of cream and
steamed in a double boiler until soft,
then beaten until smooth. Into the
marshmallow mixture whip the other
Ingredients and set the dish on ice to
chill. When ready "to serve, heap in
small sherbet cups, pour over thick
cream and sprinkle with pecan meats
broken in bits. . w
Prune Patties, Take a half cupful
of stewed, stoned and mashed prunes,
one egg yolk, add a pinch of salt, a
bit of nutmeg, suar to taste, a tea
spoonful of flour and a half cupful
of sweet milk. Mix and pour into past
ry lined patty tins. Bake until a light
brown ; then spread " the tops -with a,
meringue, using the white of egg beat
en stiff with, two tablespoonfuls of
sugar. Brown. - '
Prune Roll. Take one tablespoonful
of grapefruit juice, one tablespoonful
of sugar, one teaspoonful of flour two
thirds of a cupful t)f mashed prunes,
one-third of a cupful of seeded raisfns.
Cover the raisins with half a cupful
of water and simmer half an hour. To
the prunes add the sugar and fruit
juice, a pinch of salt and the flour
mixed with a little cold water.. Put In
the raisins and cook the mixture un
til It thickens about three" minutes.
Spread on biscuit dough that has been
rolled very thin, fold and press the
edges together and bake. Serve with
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We are Uld
Think as well as you can of' every-
one who Is trying in these hard times -to
do 'his duty to be brave, cheerfut'
and useful. Let us , not be among
those "who whet their tongue like a
sword and bend their bows to shoot
their arrows, even : bitter words."
Kindness helps where criticism cannot
that all. the foremost
Jeslgners, t)th In France and America,
are advoca ting, with one accord, sim
plicity In tije construction of clotlies.
Let us be 4")ly and truly thankful, be
cause the lifvitable esult will be bet
ter looking nd "more artistic garments.
There is something so satisfying about
a simple dro's, mith no freakish points
in its' maki up, and every ... little in
genious toupi in Its construction be
comes important and gratifying.
The two pretty afternoon frocks
shown in .tbfi picture above are exam-
pies of simRiiclty that is ingenious as
well. Satire! which proves the most
reliable of rjl fabrics for dresses ot
this kind, reveals a plain, straight
skirt havlng!a tunic over it Irregular
iii length atjtl finished at the edges
with a covejc&d cord of satin. The
bloused'bodtkje fastens on the shoulder
and along or side, over an underbody.
with satin Covered buttons. Satin
long, pointed ends and the deep, flar
ing cuffs, that nre faced with georgette
crepe in a lighf color.
Satin and georgette are associated
In the dress at the right, the. under
skirt beinjr of satin and the bodice'
and tunic of georgette. But the
tunic Is . bordered . with a satin band
and a row. of small satin-covered but
tons appear at each side of this border.
The shaped sleeves are long and ex
tend over the band a bit. T.he plaited
frill that finishes the neck" is of geor
gette crepe also, .but the plain girdle
Is made of the satin.- ... v
The vogue for simplicity Is partlcfl
larly favorable to afternoon frocks of
velvet or velveteen. . These are usually
one-piece frocks without tunics, but
the skirts are draped. There is a lik
ing for-three-quarter length sleeves in
velvet frocks and for brilliant vesteea
and handsome lace collars and cuffs.
Nothing makes quite so good a back
ground for good laces as these frocks
makes the y$de, crushed girdle with of velvet.
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SCRUBS BEING CLEANED CUT
West Virginia Stockmen Making Vig.
orous Effort" to Drive Out All
. Scrub Bulls.
.Prepared by the . United States Depart
T ment of Agriculture.)
West Virginia largely regarded as
a mineral-producing state is on the
war-path ."to increase beef cattle pro
duction' and its output of dairy prod
uctsrby eradicating scrub bulls, whiel
are primary offenders against profit
able and progressive live stock hus
bandry. Within a few months parts of
West Virginia where the campaign ia
most 'active expect to round out a
clean-up which will eliminate the
scrub " bullsand leave the purebreds
as monarchs of all they survey. The
case of Roane county, W. Va., is an ex
ample of what West Virginia stockmen
accomplish when they go over the top.
The live stock specialists of the State
agricultural college, the county agent
and officers of the Roane county farm
bureau have solidly backed up the
scrub sire clean-up.
"Not a single man turned us down."
remarked the live Ktock specialist in
telling, how the campaign to oust the
scrubs was conducted. .
"The first of the year our local
stockmen made a declaration of inde
pendence against scrub bulls, and work
was begun promptly In taking a thnr
"otigh bull census. This investigation of
sire ancestry showed that there were
200 buls In the. county, of which 102 .
were misfit grades" and scrubs, while
08 were registered pure-bred s. There
were 57 registered Herefords, 28 regis
tered Angus, and 13 registered Short
horns. Fortunately the army of 102
grades and scrubs was not as formid
able as it looked on the paper, because
GO of. these low grade sires were year
lings. Furthermore, the census showed
that there were only SO men who
actually made a practice5 of keeping a
scrub 4bnlLw "
By correspondence and. personal eon-.
tact with fanners the state live stock
agent and the tjounty agent waged the
battle. These men toured the county
day after day visiting the scrub bull
owners, holding meetings, and request
ing Influential farmers to assist in re!r
egating the scrub sires Into the livestock-
scrap heap. In the main the
scrub bull owners, oiice they learned
the purpose of the campaign, and once
slowly In the water in which!
soaked. If necessary, add more
to cover and continue the cooking un
til they arer nearly tender, usually
about two hours. Wash the rice, cut
up the onion and add with the toma
toes to the 'beans. Cook until the
rice is tenderabout 30 minutes. Mix
the flour with a little cold water arid
stir ln carefully to thicken. A femall
piece of salt pork cut up In cubes and
added to the" beans at the beginning
of the cooking gives a pleasant flavor
to the dish.
OVERCOOKING SPOILS FLAVOR
Vegetables Like Cabbage or Onions
- JJecome Disagreeably Strong If
Cooked Too Long.
(Prepared by the United States Depart
'ment of Agriculture.!
Overcooking of vegetables impairs
their flavor. -Very delicate flavors are
destroyed, while vegetables -with very
strong na vois, such as cabbaee - or
onions, become disagreeably strong if
cooked -too long. Overcooking also
destroys the attractive color of some
A good baked apple is a welcome
dish at any meal. The manner of
serving it may be varied
so that it never becomes
Apples Stuffed With
Juts and Raisins. Core
five apples, being sure t
remove all f ;he core.
Take off. the paring from
half the apple. Put half
a cupful . of sugar and
half a cupful of water Into a sauce
pan ; Jnto this set the apples to k,
turning often until each apple -Is ten
der." Set them carefully Into a bak
ing pan. Fill the centers with one
third of a cupful each of raisins and
nuts chopped fine ; add a little granu
lated .sugar, and- bake in fi" moderate
oven until ,well glazed. .-' Serve with
the sirup poured around them.. -
Vegetable Chowder.-Take two thin
slices of fat salt porki cut; into, dice
and try out slowly. In a saucepan
cover a half-dozen sliced potatoes with
boiling, salted water, and when near
ly done add the pork and one can of
corn, the water In which the potatoes
were -cooked and milk enough to make
the desired amount of chowder. If it
seems too Ihln, thicken slightly with
crumbled crackers. Serve hot with
crackers. , , - 1
Buttermilk " Bread. -Take one and
one-fourth -pints of fresh sweet butter
milk,: one tablespoonful of sugar, two
teaspoonf uls of salt, one-half of a com
pressed yeast cake, with flour enough
to make a stiff batter. Scald half a
pint of sifted flour with the butter
milk, stir well and "add sugar and salt.
Dissolve the yeast ir. a little tepid wa
ter, and when the br.tter is luke-warm
add the yeast. Bee t well and set to
rise, in a warm pit ce overnight. - Tn
the morning It should be very light
and covered with bubbles of air, which
break when the cover isremoved.. To
the batter add six pints of flour, one
teaspoonful of salt, a tablespoonful of
r-'": Fish Chowder.
1 pounds of i(h 2 cupfuls carrots cut
(fresh. salt. or In pieces,
canned). pound salt pork.
f. potatoes, peeled 3 cupfuls milk,
and cut In small Pepper,
pieces. 3 teaspoonf uls flour.
1 onion, sliced. - -
Cut pork in small pieces and fry
tvlth the chopped onion for five min
utes. Put pork, onions, carrots and
potatoes In kettle. and cover with boil-
-Ing" water. Cook until vegetables are
tender.5 Mix three tablespoonfuls; of
flour with one-half cupful of cold milk
tind stir In the liquid in the 'pot to
thicken It. Add the rest of the milk
and the fish, which has been removed
: Crora the bone and cut in small pieces.
Chicken pie Is excellent made with
biscuit !rust.WT ir ; s..
. - , ' -. ...' :' . ' -"" -'"
There i economy in buying-' large
fish, as there is less waste, j '
. - - - ' . V.
When boiling, a kettle should never
be quite full, as IMs apt to boil over.
."bports Togf is a short caption for
a long story slfce there are sports togs
of many klndsr The most fascinating
and interestingof these are the clothes
that have borbwed'the character of
those garmenttnade for real sports
wear but not blended for service, just
"for looks." he sweater coats and
varied scarfs made of silk or wool In
fat and half a teaspoonf ul of soda; add I manr fanciful ind fragile ways, the
a . . . , i f-i ii :i I m 1 1 iiruft naa nrroo y nnn
water to iorm a smootn, stiff qpuglu
Knead fifteen minutes, then set to rise
in a temperature of70 degrees. Cover
closely. When light 'mold Into loaves.
Set to rise again. and bake .as care
fully as if It were cake. ,
, , Prune Cake Take .two eggs,7 one
half cupful of sweet milk, one-half cup-
A Typical "Native" Scrub Bull, an
Obstacle to Progress In Live Stock
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they appreciated the benefits which
would result If. they substituted pure
bred sires for the mongrels, were glad
to dispose of their inferior herd-head
ers." Detailed figures - showing the In
creased- value of calves sired by pure
breds over calves of scrub parentage
were "particularly convincing In gain
ing converts. Most of the scrub bujl
owners were prompt In admitting thfl
error-of their live-stock raising ways.
The Roane county banks have aided
the "movement to replace poor bulls
with good ones. - Every bank In the
county has offered to lend money at
5 per cent to fanners for the purpose
of purchasing pure-bred sires as sub
stitutes for their scrubs. '
HANDLE SHEEP WITH PROFIT
delicate coloredjheadwear and the very
handsome skir of sports silks are all
examples of spirts clothes made to be
admired for thir beanty. not for the
usefulness to te sportswoman. They
serve a very ujful purpose, however.
No matter hoWelegant and rich their
materials thest! clothes are .informal
and verymart.;n character. They are
An ' excellent, . hearty salad is made
fnl of suear.one and one-half rnnfnier
of flour, one-fourth -cupful of butter 1 a part of the Piay the sports clothes
with cottage cheese, tomatoes, eggs two teaspoonfuls of baklpg powder, a "l"W"r-r w men iney : are well
olives and lettuce. ' dash of salt and a half teaspoonful orj-enoug dressefr-and . not too much
lemon or vanilla extract. Mix as usual
and pour half the batter in a-cake par
Cover with a layer of prune' pulp, then5
pour over the rest of the batter. Bake
In a moderate oven. - ; f .
The best dressing for most vege
tables Is simple butter. White sauces
are apt to ruin the flavor. .
. '-' -:; ... - '-
Fold tablecloths differently from
time to time and you will prevent the
forming of worn lines In the creasea
Wtiatever the day may
X After the Ariiliant skirts of heavy'
rough sirk weaves the- most interesting
members of the sports family are the
scarfs and sweaters that arc refined
and , glorified Modifications of their
0 . . i' . ' . ,
xuiv-i uuuers, uiry warm.- woolen scarf
lie new scarfs are 'tn
.-c.b u.uu uiuuaui wivra, lu aueurn i . . .. .
t ' I " n imcrwea xxenaanx
"w uuu ui ouiv auu mejr ure yanousiy i -. - . .
IT, aria, t rn m t '
green -is crocheted of silk with
fringe at the ends. ' The requirements of a firm where
Other scarfs In light-colored plaids, sheep can.be liandTed with profit are
of angora w-ool, have a diagonal seam I Kod drainage, plenty of fresh pas-
at the center, which allows them to tore, land that will produce clover, ai-
set snugly to the figure when worn 'alfa, cowpeas, or, soy-beans; a good
over the rhoulders. They are finished water supply, fences that will keep
with fringe In the colors of the scarf, I heep out of growing -crops and fnr
The short, knitted sweater-coats of nlsn two otithree fields for frequent
Uk or silk fiber usually open at tho change of pasture, a shelter that will
iront and have a sash knitted of the protect the flock from cold rains, winds
same siik, but there ; are some verv I nd storms, and an attendant who can
pretty slipover styles with squareneck give the flock Interested and IntelH-
openmg at the front from "whirh -fn gent care.
narrow plaltings of flnajwhlte lacp.
The strong yarn golf socks shown in
)!! Picture are meant for real service
ana prouons the possessor of a hand.
knitted paIr.VThe pair at the. left Is
knitted in diamond-shaped blocks of
contrasting color with cross-barV of.
DiacK while the other pair Is in solid
t-uior wun pars ana dots contrastlnjj.
SWINE CONSUMED MUCH FEED
Oevoured More Grain. Than Cattle
Last Year, Being Fed 50.3 Per
Swine consumed more grain than
cattle lastvyear.-In the United States,
being fed 503 per cent of the corn.
10.8 per cent of the oats, 60 per cent
of "the barley, . 29.1 per cent or the
wheat and 41.5 per cent of the mill
feeds fed to all farm animals.