North Carolina Newspapers is powered by Chronam.
TAX SALE NOTICE
(CtmUmmti from Fi|e 4, Section t>
Garfield and Letha Suggs, pt. lot
no. M Pine St. N.T. (33' * 100')
between Pollock and Marsh,
dwelling and shed, pt. lot no. IT
Pine St. N.T.
(S1VV * 110') $48.83
Mary Summers Hrs , pt. lot no. 216
Craven St. O.T. <?' x SO')
betwene Mulberry and Town
line, dwelling $12.34
Mary H. Sutton, pt. lot no. ICS O.T.
(30' x 132 dwelling $12.07
John and Eloise Teel, V4 lot no.
83 Pollock St. N.T. (55' x 198')
dwelling, shed , $70.49
Granville Traye and Wife,
pt. lot no. 165 Queen St. O.T.
(36' x 132') dwelling $10.27
Carl Turner, pt. lot no. 208 O.T.
(Si' x 99') dwelling $19.2S
Edward Tyson, pt. lot no. 33 H.T.
(40' x 198') dwelling,
John W. Tyson, pt. lot no. 91
New Town, Marsh St.
(27V4' x 198') $4.80
Jack E. Vann, pt. lot no. 220
Craven St. O.T., pt. lot no. 165
Old Town (34' x 132')
corner store $23.61
Sarah Vann, 1 lot no. 91 back
part of lot 39' x 53',
Wig. H. Vann and Wife, pt. lot
no. 88 Pine St. N.T. (30' x 55')
between Marsh and Pine,
Hettie A. Ward, pt. lot no. 26
Pine St. H.T. (55' x 90')
between Marsh and Live Oak
John L. and Lucy Washington,
pt. lot no. 123 Broad St. O.T.
35' x 70', dwelling $15.93
Mrs. Benjamin Williams, pt. lot
no. 190 Craven St. O.T.
55' x 110') dwelling $22.82
Fred L. Williams, pt. lot no. 187
Craven St. O.T. 40' x 63'
between Pine and Mulberry
George A. Williams, pt. lot no. 181
W. side of Queen St. O.T.
(30' x 66') dwelling,
driveway 9' x 66' $23.38
Nehemiah Williams, pt. lot no.
196 Pine St. O.T. (27W x 110')
dwelling t. $7.33
Jesse James Wilson, pt lot no. 89
Pine St. N.T. (49' x 70')
Mary D. Wilson, Est., pt. lot no.
139 Pollock St. O.T. (55' x 198')
between Broad and Cedar ....$6.81
Hoiw Dwnomtro?lon Ntwi
Correct Freezing Methods
Pay Off in Tasty Products
By FLOY G. GARNER
Now that the weather ia warm
ing up, lt'a time to FREEZE?
fruita and vegetablea, that ia!
There are many home freezer
ownera in our county? aome are
enjoying the uae of theae modern
conveniencea more than othera,
and thia could be becauae they
have learned and practiced the
beat methoda of freezing vegeta
bles and fruita and are enjoying
"freah" fruita and vegetablea ail
The practice of correct tech
niquea in home freezing really
paya off in quality products that
are taaty and packed full of food
value. Speed ia important in get
ting fooda ready for the freezer,
but no atep in the packaging and
preparation process ia to be omit
ted juat because you are supposed
to work faat.
One of the first things you want
to remember ia to work with amall
quantities at a time.
The way you handle vegetables
and fruits in getting them ready
for the freezer ia of utmost impor
tance. Gather vegetables in the
cool of the morning and get them
into the freezer as soon aa you
can. If you must stop to do some
thing else, keep the vegetables
cool? preferably in Nature'a pack
age (peas in the pod and com in
If long delaya occur between
0ath?*rin0 n n H
around to freez
ing the vegeta
bles, do some
thing else with
them or count
on eating a poor
lish peas, corn
and broccoli are
some vegetables that lose flavor
quickly. Some do not lose it quite
ao fast, but remember? the quick
er you get any vegetables from
the garden to the freeter, the bet
There is and has been a lot of
controversy regarding the neces
Floy G. Girxr
sity of scalding or blanching veg
etables before freeiing. Our ex
perts in frozen foods all tell us
that it is necessary and very im
portant to blanch vegetables be
fore freeiing. The manufacturer
of your freezer recommends it, and
people who have owned freezers
and used locker plant service for
years, recommend it.
There is a very good reason for
scalding your vegetsbles? the heat
stops changes in the vegetables
that occur if they are not scalded.
This has been proven by actual
test, time and time again. Un
scalded vegetables develop a hay
or shuck-like flavor, lose color,
toughen, and lose food value. Poor
ly scalded or poorly chilled vege
tables will not be good either.
For scalding, use boiling water,
according to these directions : Put
one pound of vegetables into a wire
basket (or whatever you have of
similar nature). Lower it into a
kettle of at least 1 gallon of vig
orously boiling water. (For leafy
vegetables, have 2 gallons of wa
ter.) Cover the kettle. When the
water comes back to a vigorous
boil, start counting time. Scald
for correct time in boiling water.
For example, snap beans take
2 minutes while broccoli takes 3
minutes. Lift basket from boiling
water. Plunge into ice water in a
large pan or use running water,
as cold as you can get it. If you
use ice water, the vegetable will
chill in about the same length of
time it scalded. Be sure it is
Vegetables cool faster if you
move them around in the cold wa
ter. You can cool cooked vege
tables such as cream style corn
and pumpkin by putting the pan
in cold or ice water. Chill thorough
ly and package immediately.
Remember that your freezer is
no place for warm foods.
And now a word about that other
all-important part of freezing? the
container. Ice cream and milk car
tons, oyster cartons, Dixie cups,
etc were not made for freeznig
fruits and vegetables. This was
true last year, and the year be
fore, and it is still true. They
haven't been changed. They were
mad* for lc< cream, milk, etc.,
and nothing elae.
To begin with, it if impoaaible
to ateriiue a used milk or ice
cream carton to be sure that it la
clean aa it ahould be tor atorinf
fooda. The hot water would melt
the parrafin on the carton, and
then it would leak. Of courae thia
ia only one reaaon. The carton ia
not air-tight, nor moisture proof,
and they are two featurea that are
essential to a good freezer pack
The Bag and Carton package ia
a good and economical package.
Put the bag in the carton and fill,
then presa out the air. Heat-seal
treated parchment bags and cello
phane onea. Uae your iron (aet for
rayon) or a sealer made for the
purpose. If you heat polyethylene
or pliofilm bags, put a piece of
paper between the bag and the
iron, or use a clam-type sealer
that baa plastic covered jaws.
Heat aeallng ia the most nearly
perfect seal, but you can do a good
job on polyethylene and pliofilm
bags with a goose neck twist. Fas
ten with a small rubber band, a
metal clip, frozen food tape, or
paper covered wires.
No fruit lends itself better to
freezing than the strawberry.
Strawberries are in aeason right
now, and are rather plentiful lo
cally. It would be an excellent
idea to get as many in the freezer
as possible now? freeze some for
making jam later, when you won't
be as busy u you are these days.
The varieties at strawberries
recommended lor (reeling are Al
britton, Massey, Premier, Tennes
see Supreme, Tennessee Beauty,
BLakemore. Select firm, but fully
ripe, deep-colored berries. Do not
freeze under -ripe or over-ripe ber
riea, except as puree. Never freeze
green-tipped or mushy berries.
Waah berries In very cold water,
preferably ice water. This helps
keep berries firm and prevents
injury to tender skin which holds
flavor and Juice of berry. It also
cools berries, thus improving qual
ity. Keep berries cool until frozen.
Cfc?Mit or Sliced: For short
cake topping, chopped or sliced
berries are best. Use 4-to-l mix
by weight. (This means 4 parts
by weight of fruit to 1 part by
weight of granulated sugar.) Pour
sugar over berries. Cut sugar into
them and mix well by stirring.
Pack and freeze. Some folks add
a few whole berries to sliced or
Whole: Freeze in a 40 to SO per
cent syrup. Sugar mixes poorly
with whole berries so syrup is rec
ommended. Here's an easy way
to make a quart of syrup the con
centration you want. Put the
amounts of cool water and sugar
given below in a quart glass jar.
Mix until all sugar is dissolved
(usually about 5 minutes). For a
40 per cent syrup (light), use 2
cups sugar and 3 cups water. For
a SO per cent (medium) syrup, use
2 2/3 cups sugar and 2 2/3 cups
water. For a 60 per cent or heavy
With th* Amwd Fore?
Sergeant Elwood Edwards
Tours with Army Band
Washington, D. C? M/Sgt. El
wood H. Edwards, son of Wiilism
C. Edwards, 1708 Fisher St., -More
head City, recently left this coun
try on a concert tour of the Far
East with the Army Field Band
and Soldiers' Chorus.
Sergeant Edwards, a member
of the band, will participate in con
certs for civilian and military
audiences in Hawaii, Japan, Ko
rea and Okinawa. He is scheduled
to return to Fort George G. Meade,
Md., on June 16.
He entered the Army in 1940.
The 35-year-old soldier attended
Beaufort High School. His wife,
Julia, lives in Millersville, Md. Ser
syrup, use 3 cups sugar and 2 cups
Puree: Small berries or culls
that are slightly under- or over
ripe are good when made into
puree. Berries should be sound,
never moldy or near spoilage. Put
fruit through sieve or Foley mill,
mix 4-to-l by weight with sugar,
For further help with freezing
vegetables and fruits ? call the
Hortie Agent's office, Beaufort,
2-4011. The office Is located in the
Courthouse Annex, Beaufort.
geant Edwardi' brother, Melvin,
i* director of the Beaufort and
Newport School bands.
Augsburg, Germany ? Sgt. Ken
neth O. Tootle, whose wife, Isa
belle, lives at 631 Frlnk St., Fay
etteville, recently participated in
annual platoon training testa with
the ltTth Infantry in Germany.
Sergeant Tootle, son of Mrs.
Happens Every Spring
Boise. Idaho (AP)? Warden L. E
Clapp says the population of tb
Idaho state penitentiary show? i
marked decline every sprint ta*
summer. The reason, he explains
is that paroles are only given U
prisoners when they have an out
side job waiting (or them and mori
jobs are available in the sprint
and summer months.
Fannie Tootle, route 1 Moreheai
City, is assigned to the infantry'
Company E. He entered the Arm:
in November 1K0 and arrived ii
Europe in November IKS.
The 2S-year-old soldier attendei
W. S. King High School.
SHARE IN OVER $200,000
WORTH Or FREE PRIZES
55 J It Jj7,
PLAY CROSS-OUT ... for fun and profit!
HERE'S THIS WEEK'S SET OF NEW GAME NUMBERS^
Ask your friendly Colonial Stores checker for a FREE
"CROSS-OUT" cord each time you visit the store . . ,
there's no obligation, nothing to buy. See complete
rules ond prize list on eoch cord.
M 4 U.S. F?M s. ? 1937, 1954. 1955, 1956, 19S7 I 195?. Um *
1956, 1957 4 1956 Mr 'Croii Oul' M>. c*. !?.. Ml 551. St Lois. Ho . U.S.*.
Time to Change
7 % a M/odtA/M/
What better time than spring to shuck the old
and don the new? And nothing i? newer than
the modem timing control* of a safe, clean
Cuckoo clocks and "cooking on top of old
amokey" are two of a kind when it comes to
modem living. The swing this spring is to
Clean-lined and streamlined, a
new electric range with automatic
timing controls can cook entire meals
whether you're home or not. And does
it in perfect safety because there are
no flames, no fumes ? no soot, no
smoke. Just set the timer and a way
Outdoors is the place to be these
balmy days. So let the timing controls
of electric cooking help you enjoy a bit
of spring fever away from the kitchen.
YouH find a springtime
?fray of colorful new ranges at
an electric dealer near you. See
him toon and put springtime
kitchelv ^ your
Coo k B*ttf ? Electrically I
( CAROLINA POWCW ft UOHT COMPANY )
thru S?t?r*?j of Hi la week.
May 17, 1*5*. ~ ?
rights rcatrrW. N?
ARMOUR'S FROZEN BUTTERED
STEAKS ? tS 39c
MEDIUM SIZE HEADLESS GREEN
SHRIMP . " ? 73c
PREPARED, READY FOR YOUR OVEN
MEAT LOAF . . - 59c
CHEFS PRIDE READY-TO-SERVE
POTATO SALAD 29c
NEWl CHEF'S PRIDE MILD PIMENTO
CHEESE SPREAD SJ1 53c
CHEFS PRIDE COTTAGE
CHEESE . . . . 2 cll3.s 49c
Lot, Lote Food Price* . . . Plus Valuable S A V . A ? STAMPS Given With Purchase*!
I | CflLONIAL STORESI
SAVE lOe AT CSt MOTHERS CREAMY, FRESH
?*n AT cm FLAW OK SELF-USING
FLOUR band - 99
out PR1DK FRESH-BAKED CAKE
ANGEL food ^ 39<
?ATS AT C8I CREAM- WHTTE PURE VEGETABLE
Shortening ..s 73<
Regular 59c Value!
3c OFF! BLUE BONNET
MARGARINE . . . SW 26c
SOMFRDALE FROZEN GREEN LIMA
BEANS . . . ? . 3 R? 59c
SERVE WITH STRAWBERRIES) RICH'S
WHIP TOPPING SS 39c
FRESH LUSCIOUS VINE-RIPENED
STRAWBERRIES i 5S* 29c
FRESH LARGE CRISP HEAD
LETTUCE 2 Heads 35c
shop at COLONIAL STORES
? 335 FRONT ST. ? BEAUFORT
? 1010 ARENDELL ST. - MOREHEAD CITY