BEGIN WORK ON
NEW GARAGE
FOR STREET DEPT.
Workmen Begin
Work On City's
Newest Building
Work was started this week on
the construction of a new city
garage on the site of the old city
jail at the corner of 3rd and
Washington streets. The new
building, which is to be constructed
by city labor and during odd times,
will house the trucks and equip
ment of the city street and sani
tary department.
The new building, when complet
ed, will be 110 feet wide and 30
feet deep and is to be constructed
of cinder and cement blocks. Of
single story construction, the
building will be large enough to
house all trucks and other equip
ment of the street department, and
will have a tool room in which all
small tools of the two departments
" will be kept. It will involve an
Outlay of approximately $2,000,
completed.
City officials said the new ga
rage was being constructed to ease
the congestion in the lot behind
the new city hall, where all equip
ment and trucks of the depart
ments have heretofore been park
ed when not in use.
City labor is being used in the
construction, and work will be
carried on at times when the street
department force is not too busy
at other duties. George W. Justice,
Superintendent of City Streets, is
in charge of the construction.
The old city jail was torn down
and the lot cleared of other ob
stacles last week, and early Mon
. daj morning workmen were busy
digging the foundation of the
building.
RECIPES
of the WEEK
from
VIRGINIA ELECTRIC
and POWER COMPANY
By VIRGINIA BLOUNT,
Home Economist
—
“There are pies that make us
happy
There are pies that make us sad
But the pies that fill our heart
with gladness
Are the pies that keep us well!"
1.*
Yes indeed, pies can do their
part toward furnishing protective
food substances needed for good
robust health.
Variety in the diet does much
toward holding the family’s inter
est and keeps them in a receptive
imood for foods that are nourish
ing.
Meat pies, fruit and custard pies
all figure into a day’s requirement
for balanced meals.
BEEFSTEAK PIE
2 lbs. rump, flank or chuck steak
1 chopped onion (or to taste)
Sliced potatoes Salt-pepper
1 egg Pie pastry
Cut the meat into strips two
inches long by one inch wide. Put
them with the bone, just cover
with water and simmer one hour.
Line the sides of a deep pan with
pie pastry; put in layer of meat,
a thin layer of sliced onion and
sprinkle with salt and pepper.
Next add a layer of sliced potatoes
with bits of butter dotted over it.
Alternate the steak and potato
layers until the pan is full. Thick
en the gravy with browned flour
and pour in, put on top pie crust,
brush with beaten egg and bake
at 450 deg. P. until quite brown—
30 minutes.
CHICKEN PIE
1 fowl Vt lb. sausage meat
3 cups boiling water
2 cups potatoes (diced or cut in
balls)
cups chicken Btock
3 tbsp. flour salt, pepper
1 cup onion diced in large pieces
1 cup mushrooms (optional)
3 tbsp. cold water
Cook fowl slowly in the boiling
water until tender. Ten minutes
before it is done add the potatoes,
onions and the sausage meat which
has been shaped into small balls.
When chicken is done remove from
bones in large pieces. Place one
half the meat in a baking dish,
cover with potato, onion and sau
sage pieces and one-half cup can
ned mushrooms. Add remaining
chicken, vegetables. Thicken the
stock with the flour mixed with
the cold water and season to taste
with salt and pepper.
For added richness, four slices
of bacon may be cut into squares,
browned crisp and placed over all.
Cover the top with your favorite
pastry crust. Bake seven minutes
in a very hot oven (450 deg.) or
until well puffed and pastry is
brown and thoroughly heated
through.
t mxnm at/pd r*TimvT?\T T>TT?
WITH SWEET POTATO CRUST
3 cups diced cooked chicken
1 cup diced cooked carrots
6 cooked whole small onions
2 tbsp. flour 1 cup milk
1 tbsp. chopped parsley
1 cup chicken broth (or bouillon
cube)
Arrange in layers in casserole.
Combine milk and broth to flour,
blending well. Cook until thick
stir and keep smooth. Pour over
chicken and vegetables. Cover with
crust—bake 40 minutes 375 deg. F.
SWEET POTATO CRUST
1 cup flour 1 beaten egg
1 tsp. baking powder % tsp. salt
1 cup cold mashed sweet potatoes
1-3 cup melted fat
Sift dry ingredients, work in the
cold sweets, fat and egg. Roll !4”
thick.
ORANGE BLOSSOM PIE
To the regular pie crust recipe
add the grated rind of half an
orange and substitute orange juice
for water. Line pie tin and prick
bottom and sides and bake in a
hot oven (450 deg.) until brown.
FILLING
2 cups milk 2 eggs
Grated rind of M; orange
% cup instant tapioca 1-8 tsp. salt
% cup sugar
LL fan oAAAonnf
Heat the milk under very low
heat. (Double boiler may be used.)
Mix the tapioca, sugar, salt and
stir into the milk. Cook until
mixture begins to thicken. Add the
orange rind. Cook 15 minutes, stir
ring to keep smooth. Stir in beat
en egg yolks and cook one minute
longer. Cool. Fold in the stiffly
beaten egg whites. Four into pie
shell. Sprinkle top with shredded
cocoanut. Brown lightly in oven.
Chill thoroughly before serving.
WASHINGTON PIE
Make a foundation of plain layer
cake. Split layer and spread bot
tom with cold mustard, placing o
ver custard a spread of whipped
cream. Replace top, ice with a
chocolate butter icing.
Variation:—Use raspberry jam
for a filling and sprinkle top gen
erously with powdered sugar or
use whipped sour cream for filling
and top.
Students Present
Program Friday
■ i
Under the direction of Miss Es
telle Adams a most interesting
program was presented to the Sea
board student body on Friday,
Jan. 23, by the members of the
third grade. Following are the
numbers presented on the pro
giam: Devotional, Edith Carpen
ter; Songs, “Candy Bird,” "Hop,
Hop Hop,” “Chinaman Song,” by
the class; “Explanation of the
Constellations,” by Merrell Gay,
John Tom Edwards, Nancy
Barnes, Reynolds Rose, and Sally
White.
Rev. I. D. Dickens of Wilming
ton was a visitor in town Tuesday.
KIMBALL IS
SENT TO
MARTIN CO.
Sales Engineer
Of VEPCO Here
Is Transferred
J. T. Chase, vice-president of
Virginia Electric Company, and
general manager of the Carolina
Branch of the Company, announc
ed this week the transfer of Rob
ert E. Kimball from sales engineer
in the Roanoke Rapids branch of
the company to Superintendent of
Distribution with the Williamston
branch, effective immediately.
Gene, as he is known to a host
of friends here, graduated from
N. C. State College in 1929 in
Architectural Engineering. After
graduation he worked in New j
York City and Petersburg, Va. ■
with one of the larger tobacco
companies for a short time and
then entered the employ of the
Virginia Electric and Power Com- |
pany on September 1, 1930. Since
that time he has been employed
in various capacities in Roanoke
Rapids, both in the Distribution
Engineering Department and the
sales department. Mr. Kimball was
a member of the Roanoke Rapids
Kiwanis Club.
Both Mr. and Mrs. Kimball, the
latter the former Miss Elise Dunn,
are originally from Enfield.
First Methodist
Church
DANIEL LANE, Pastor
Services for Sunday, Feb. 1:
9:45 a.m. Church School, Harvey
Woodruff, Superintendent.
11:00 Morning worship. Theme,
“O Send Out Thy Light and Thy
Truth”.
6:45 p.m. Youth Fellowship meet
ings.
7:30 Evening worship. Sermon
theme ‘‘Spiritual Growth".
You are invited.
Health Officer
Is Seaboard
Speaker
Dr. Raleigh Parker, popular
health official of Northampton
county, was the chief speaker at
the Seaboard P.T.A., which met on
Tuesday night, Jan. 20.
In the count of attendance of
grades and communities, the sixth
grade and Elam community won.
With Mrs. P. A. Bullock and
Miss Audrey Long in charge, the
first part of the program consist
ed of a health skit presented by
students of the fourth and sixth
grades.
In his usual appealing manner
Dr. Parker spoke to the organiza
tion on ‘‘Maternity and Infancy”.
Seaboard NCEA
Meeting Last Wk.
“The Place of the School in the
Defense Program” was the topic
discussed in the recent meeting of
the Seaboard Unit of the North
Carolina Education Association.
Following a brief business ses
sion, during which plans for air
raid and fire drills were discussed,
Miss Bert McCrummen spoke to
the organization on the topic for
discussion.
Refreshments were served at the
close of the program by the host
esses, Misses Estelle Adams, Ma
bel Garriss, and Marjorie Wil
liams.
Mrs. K. V. Hamilton of Lynch
burg, Va., is visiting in the home
of Mrs. E. C. Padgett.
Mrs. R. B. Lawson and daughter,
Jane, of South Boston, Va., are
visiting relatives in town this
sveek.
I l
8 O'clock Men!,: “L 2 Z 39c
H E A ftS C Ann Page’with Pork ^ Cans OOc
Ejy S ^3 and Tomato Sauce - <9 bU
II_• ^ _ With ^k Medium^ p _
001112 SOUpS Exceptions 2 Cans 25^ 1
Soap Flakes "»!!*’ 2 .•'IX, 25c
CHEESE “ 31c
MACARONI ZrZ 5«
CORN FLAKES” 5«
Sunny field ^ lb. Pkg.
PURE LARD"""'1 4 ,fcPt‘ 55c
P AlinAnn Page Tomato M 10-oz. 4>^ _
SOUP 4 Cans 25C
Brunswick Stew ZZ. 19c
II *PRODUCE DEPARTMENT I
I ORANGES 2 dozen 29c I
| CONTAINS VITAMINS B and C 47 I
LETTUCE per head incl
CONTAINS VITAMINS a, B,C and C “ J
TOMATOES perlb. 17c I
CONTAINS VITAMINS A, B and C 7 I
New Potatoes lb ec I
VITAMINS B and C I
STRING BEANS 2 lbs. 25c I
TURNIPS 2 bunches 13c I
beets, squash, bananas, peppers I
*MARKET DEPARTMENT
BEEF ROASTBranded steer’lb* 29c
SAUSAGE pure pork, lb. 27®
BOLOGNA 21c
FRANKS Tender, Skinless, lb. 27c I
PICNICS Tenderized, Hockless, lb 29c I
HOME-KILLED HENS AND FRYERS !
FRESH FISH AND OYSTERS