»«• imuMMMnauLD •
Senior High Chorus Concert Heid
by dNDIE FALLS
KMSH8 Correspondent
concert on lluirsdny. The Olee Club are Blaine Sara DeBruler, Vanoaia Lovelace, Beth Martin, Roberts, Nadlna.Robarti :
Ooncert, which was free to Adams, Ruth Bamatt, Evans, Rhonda Farris, Barbara MeCSaln, Lonla and Robln_Wrlsht.
the public. Included the Carol Bratcher, Sharon Dana Oreon, Dabble Mints, Wanda Mitcham,
Junior Cbolr maSobari tdigli
The Kings Mountain Olrl Olee Chib, Junior Bridges, Ramona Burris, Hullander, Theresa PhylUs Moore, Cynthia Include Mike Adltto,-
Senior High School Chorus Choir and the Senior Chdr. Cherrie Bryant, Dorrle Jamerson, Tamra Jettrlea, Mocrow, Arlene Parker,
presented _a _Chrlatmas Members of the Qlrls Conner, Susan Ocnnova, Debra Lucas, Cynthia Debbie Patterson, Cynthia
Bristol
(Please Turn TbPage^lB) Jlsnn
■01 HOI BOI-BnntaaaosglveeaeovleoftkeOnk
View Baptist Chnroh senior oltiBens a big Christmas hng
after dellvering presents to the M senior eltiaens frens
the clmroh. Ihe group was taken to Paal’s Bealood
Bestnurant on December T lor a ynletide dinner.
It’s Fruitcake
Season Once Again
Fruitcake season Is here
and Kings Mountain area
cooks share their
specialities with readers
this week. Just In time (or
Christmas.
Since not all ovens regis
ter or heat accurately and
If yours tends to be slow,
you may want to Increase
the temperature slightly
and edlow some difference
In balking time for the
white fruit cake recipe.
WHITE FRUIT
CAKE
2 cups sifted plain flour
1 cup granulated sugar
K cup butter (IH sticks)
1 cup eggs (5 lau-ge)
\ lb. crystallized
ptieapple, natural color
% lb. crystallized
pineapple, red color
^ lb. crystallized
pineapple, green color (all
pineapple cut In 14 Inch
cubes)
14 lb. chopped dates
14 lb. red cherries sliced
In hadf
214 cups chopped nuts,
pecans, English wailnuts or
half amd half (don't chop
fine)
2 oz. sweet white grape
wine
1. Have Ingredients at
room temperature. Line
greased 10x4 inch tube pan
with brown paper (like
store bags) bottom, sides
and tube, and grease
again. Preheat oven to 225
degrees.
2. Reserve a few fruits
(except dates) for deco
rating. Place rest of cut
fruits and nuts in bowl. Sift
flour three times and stir
about one third cup over
fruit and nuts.
8. Blend sugar and butter
In mixing bowl. Oeam for
15 minutes by the clock.
Pour mixture over fruit
and nuts, stirring until well
mixed.
4. Place eggs In small
mixing bowl and beat at
high speed for one minute.
Stir eggs Into mixture,
blending well.
5Add flour in three parts
to batter, stirring after
each addition. Pour wine
over batter and stir in well.
e. Pour Into prepared
pan. Smooth top. Decorate
with half cherries, small
sUcea of red and green
pineapple and nut halves.
7. Bsdce In pre-heated
oven 328 degrees from
three hours, thirty minutes
to four hours. Check in
middle of cake on both
sides with straw or cake
tester starting at three and
a half hours. Where there
Isno gooey substance on It,
cake la done.
8. Cool on rack 15
minutes before removing
from pan. Then cool
completely before wrap
ping In foil. Store In csdte
boK or wrap In (our double
sheets of newspaper and
seal with tape. Keep In cool
place two weeks or more
before cutting. Do not
freeze until three weeks
after baking.
9. This recipe makes five
pounds. If you wish to
make two, five pound
cakes or one seven and one
three pound cakes, (loaf
pan) double the recipe.
-oOo-
WHITE FRUIT
CAKE
1 can sweetened cond.
milk
1 c. chopped nuts
2 c. fresh coconut
^ lb. candled cherries
V4 lb. mixed csmdlsd
fruit
Mix well. Line loaf pan
with brown paper. Grease
well. Bake at 275 degress
for about hours. Lect
cake cool completely
before taking out of pan.
-oOo-
MYSTERY
FRUITCAKE
By Etta Glass
4 c. candled mixed fruit
% c. whole green
cherries
IH c. seedless raisins
^ c. red whole cherries
1 c. dates, cut up
4H c. pecan halves
Make up fluffy white
frosting mix. Mix with
cake EUid fruit and proceed
with directions below.
Bake 1 box of cake mix.
Crumble cake and mix
fruits with cake crumbs.
Pack tightly Into loll lined
10 inch tube pan, or two
9x5x3 loaf pans. Cover
cake with (oil, and chill In
refrigerator at least 24
hours. Cake should be kept
refrigerated. Makes a 6
lb. fruit cake.
-oOo-
CANDY CAKE
By Pearl Moss
2 sticks margarine
2 c. sugar __
hi tsp. soda
hi tsp. salt
4 eggs
SH c. (lour
hi c. raisins
hi c. buttermilk
1 c. nuts, chopped
1 tsp. vanilla
1 pkg. orange slices
1 cup Angel flake
coconut
1 cup choired dates
Cream sugar,
margarine, add eggs one
at a time. Add milk and
diy Ingredients then foults
and nuts. Cook In tube pan
2hi hrs. at 250 degrees F.
-oOo-
OLD-FASHIONED
PINEAPPLE
UPSIDE
, DOWN CAKE
8 cans (814 oz.) sliced
pineapple In heavy syrup
(12 slices)
hi cup butter or sugar
2-8 cup light brown
sugar, packed
1-8 cup pecan halvee
1 cup unsifted all pur-
poee flour
84 cup granulated sugar
184 teaspoons baking
powder
84 teaspoon sidt
84 cup shortening
84 cup milk
1 egg
1 cup heavy cream,
chilled, or 1 pint vanilla lee
cream
Preheat oven to 880 F.
Drain pineapple slices
(Please Turn To Page 7B)
Home of the nwer ending sale.
IN ORDER THAT OUR
EMPLOYEES MAY
ENJOY THE
CHRISTMAS HOLIDAY
WIWIIJ.M
CLOSn SAT.
MC. astii...
PRICES GOOD THRU SAT. 12-18-76... QUANTITY RIGHTS RESERVED...
f
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Enjoy The True Meaniiig Of
Good Tidings And Best ^
Christmas From thereof
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