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.
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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.