194!) Page Four THE CAROMOVNT NEWS MARCH, 1948 Books I’ve Read Plentiful Tips And Enjoyed March is one of the best read ing months of the year, an in- hetween month, with winter still lingering, spring not yet here. It will give you time to catch up on those books you’ve been in tending to buy and read “when you have more time.” Why not go to the library today and stock up on those titles you’ve been Wanting to read. The following hooks are new in the Thomas Hackney Braswell Library. A LIGHT IN THE WINDOW liy Mary Roberts Rinehart A family saga spanning the past 30 years in the life of the Waynes, whose loves and hatreds, happiness and sorrows were all with the inextricably bound up business of book publii , Mr publishing. rhtej the purple plain ^ 'j hy H. E. Bates d S author of “Fair Stood the Wind for France” has written an other fine story of love and war. hoiT It centers about a disillusioned looii British Squadron Leader who re- ^ains the will to live with the help of a Burmese girl. the WHIP by Sara Elizabeth Mason A criminal story with a dilfer- ®Uce, in which a self-confessed uiurderess whose ugly childhood ouvironment might have made it possible for her to kill is believed to be guilty of the crime until her own gentle nature and true per sonality are taken into considera tion. t fo! Sli' al if wd , se^' lOll!' till!' irosi at li' eopl' n til' Fall . tk e y V af thit' Fel shil' , w terS' Yof* April Fool's Day Hie modern custom of sending uiie Upon a bootless errand on the day of April is of uncertain J^^^gin. It is possible, however, hat it may be a relic of some old heathen festival. The custom, jHiatever its origin, of playing uttle tricks on this day, whereby Ridicule may be fixed upon un- I’egarded individuals, appears to he general throughout Europe, and i^j^ of almost universal scope. He. You look sweet enough to Slie: “I do eat. Where shall eat. go?” we He s the luckiest man in the orld ^ ^j£e and a cig- rette lighter, and both of them Work. In the wake of the grain conser vation program many young chick ens as well as old hens will be coming to the market to make poultry plentiful. If it’s to be juicy, tender, and evenlydone to the hone, poultry must be cooked at moderate heat. Markets should he well supplied with celery by now giving it a place on the plentifuls for March. Full asparagus production is ex pected by late March, and in April. Light shipments are being- made now. I Supplies of cabbage will he good for next several weeks; and prob ably through the spring. It’s listed as a plentiful of the month. Broccoli supplies should he hea vier by end of March. The quali ty of the crop is generally good. Suggested foods for menu pre paration for the week of March 19 to March 25, 1948 are: Fresh Fruits: grapefruit, oran ges, lenions, apples, winter pears. Canned Fruits: orange juice, grapefruit juice, blended juices, grapefruit segments, apples. Poultry: Stewing chickens. Fresh vegetables: Sweet pota toes, Irish potatoes. Beets, Cab bage, Celei-y, Lettuce, Spinach, Snap beans. Carrots. Canned Vetetables: Sweet pota toes, Spinach, Snap beans. Toma to products, juice, catsup, paste, and puree. Corn, Peas (lower grades), Pumpkin. Other Foods: Fruit spreads. Walnuts, filberts, Pecans, Dried (prunes, raisins, peaches, figs), Frozen fruits and vegetables. Pea nut butter, Oatmeal, Eggs, Sugars and syrups. Honey, Fresh, frozen fish. A special feature this month is the movement to the market of the new crop of Florida early Irish potatoes that is now under way in sizable volume. All reports indi cate a very good yield of excellent quality. —Food Review. Question: “What did the light ening hug say when he lost his tail?” Answer: “I’m delighted—no no end.” Customer: Have you a book called ‘Man the Master of Wo men?’ Salesgirl: The fiction depart ment is on the other side, sir. Profitable Pastimes The picture above shows John David Young, first shift employee of the Weaving Department, carry ing on his profitable pastime in his radio repair shop. Beginning this as a hobby, his interest in radio developed this home work shop located in his garage. Al though an extremely small space John has neatly and conveniently arranged his equipment and parts so as to provide ample working- space. Above he is testing a radio with Ids combination AC-DC Volt meter, Ammeter and Ohmeter. His signal generator and tube testing- devices are seen on his work bench. Of course this is a part- time job which Young enjoys after completing his regular day’s work. T h r o u g h a correspondence course in radio John Young be came intensely interested in the field of radio and spent approxi mately six months at the N.Y.A. Traiidng Center at Raleigh, N. C. where he continued his study of radio. His license as an amateur radio operator, second class, are shown on the wall just above his left hand, and just above these licenses is his diploma received at the N.Y.A. Training Center for having completed their radio train ing. Employees will undoubtedly recognize the Army-Navy “E” Award certificate of Sidney Bhnn- enthal and Co. Inc., on the wall di rectly in front of him. Witli the coming of war all amateur licenses were cancelled, and John has not rejiewed his lit'ense. Young further (pialified him self for radio rej)air work by part time duty in a local radio repair sho|). He began his own shop on North Church Street in March, 1942. 'Fhe shop shown above is located at 700 North Pine Street. He has been praised by many Caro- moimt employees for the fine re pairs on their radios. Food Pointers March is “bread and gravy” month •— time to make economi cal use of good enriched bread and the tasty gravy made from inexpensive cuts of meat. It’s good etiquette to eat every drop of gravy —and it’s easy to do when served over bread or toast. Enriched bread contains B vitamins, iron and food energy at a small price. If a tuna fish casserole is the featured attraction on a Lenten meal, make it more attractive by weaving a biscuit dough topping. Add two tablespoons chopped par sley to a biscuit dough using two cups enriched flour. Roll out the dough one-fourth inch thick. From half the dough, make the linings for individual casseroles. Fill with a favorite tuna fish mixture. From the remaining biscuit dough, cut one inch strips and weave together loosely to form a topping for each casserole. Cut to fit the shape of the container. Here’s an easy way to drama tize leftovers of the Easter ham. Make tricky little l)iscnit cups and serve creamedj ham chunks in them. Fhe biscuit cups are made by cutting circles from enricbed biscuit dougli and pressing into muffin pans. Prick the bottom with a fork and bake the cu])s in a hot oven (450 degrees F.) eight to 10 minutes. It may be easier to form the cups by filling the circles of dough on inverted large greased muffin pans. A four-inch cutter will make circles of just the right size. No waste of flavor when left over bits of meat are used in this way. It’s recommended for chick en, ham or pork leftovers from the Easter feast. Make an enriched flour muffin batter, using a base of two cups of flour. Into the bat ter, fold chunks of cooked meat, one to one and one-half cups. Bake as usual and serve split wide open 'vitb any leftov‘r gravy.