If Mrs. John Haar, and Mrs. A. J. Miller,4
p lir.ve r trance n me a\t€i* . Jena is ^
the State.
M • • •
Mr. and Mrs. Luois Hanson and
rar prior to nci -
Vollers. of Wilmington.
>: * * *
Gilchrist-Victor Invitatio**.
Cards reading as follows have been
Mr. ana jyir». ucm ? -
request the honor of your presence at
the marirage of their daughter on
Wednesday, the tenth of October at
seven o’cock at Saint Martin’s church.
Enclosed is a^card to be presented at
the church door.
The marriage of Miss Victor and Mr
Gilchrist, two of Charlotte’s most
prominent and popular young members
of society, will be a brilliant event. I
Mr. and Mrs. J.. N. Highsmith an
/ nounde the birth of a son, James, Jun
they spent the summer.
home on me rmw, '
Garolina. R. S. V. P.”
ior.
D. Ay It. Invitations
Mrs. Charles W. TTillett, Char
lotte, state regent of the D. A. R., has
received an invitation to attend the
state convention of the Connecticut
Daughters. The handsome card, bear
ing the D. A. R. emblem in the upper
left-hand corner, reads as follows:
“The State Regent and Daughters of
the American Revolution of Connect!-,
"'“cut request the .honor of your presence
at their thirtieth state meeting to be
held by invitation of Lady Fenwick
chapter, at Cheshire. Connecticut, on
Friday, October 12, 1923. Kindly re
spond to Miss Alice Lee Coe, state cor
responding secretary. 60 Hinsdale
avenue, Winsted.”
Mrs. Tillett is also in receipt of an
invitation from the Pennsylvania
Daughters, which reads as follows:
“The State Regent of Pennsylvania
and the Pennsylvania Daughters of the
American-Revolution request the hon
our of your presence at the dnnual
statec onference to be held In Lancas
ter, on October 22-25. 1923."
Dutch Supper at Trinity Church
At Trinity church Friday evening at
7 o’clock the men of the church and
congregation will be entertained at
•supper by the ladies of the church, but
the hospitality of, the ladies covers
service only. Everybody who eats
pays. However, from past experience,
no one will regret what it costs on this
occasion. This autumn «-get together”
is arranged for the men of the church
and their friends to talk over matters
of general interest fn the affairs or the
congregation. There will .be general
good fellowship and a good time' will
'be had by all who sit in.
Prepare now for the opening iof our
new series, October 6th. Orton Build
ing \& Loan Association.
‘ ;%
ft -
Comfort baby’s Skin
With Cndcura Baths
Don’t let your baby suffer or fret
because of rashes, eczemas, irrita
tions or itchings. Give him a warm
bath, using Cuticura Soap freely.
Then anoint affected parts with Cu
ticura Ointment. The daily use of
Cuticura does much to prevent
these distressing troubles.
Iunl«jmy¥kll Address: "CnttaosXsbor
storin, Dept. JOO lUlim 48 Mm" Sotdsrsn
whsrm SospSEc. Ointment 26 end 50e. TtleamKe.
BflF^CuticurmSospshsree without mug.
Good Looks and Extra
Value In Fine Silk
Hosiery
llllllllllllllll
To get both, .visit our hosiery
section and take 'the new
Allen A Pure Thread Silk, all
the* prevailing-colors, snug fit,
greater Wear and at prices
that you will welcome.
Every Pair
Guaranteed by
Us
uiuiiiiiuiiii
A. D. BROW^T
s'
Mrs. Hayward Clark is expected to |
return home next week from Saratoga, j
ts. Y., where she. has been spending
some time. !
* * *
Miss Kate dimming left Thursday
for Richmond, where she will take a
course in Sunday school work at the
General Assembly Training school.
Miss Kate Cheshire, of Tarboro, re
turned home Wednesday after a visit
here to Mr. and Mrs. J. Lawrence
Sprunt.
* * *
James Cheshire, of Raleigh, was a
business visitor here Wednesday.
Friends of Mrs. Graham Kenan -will
he Interested to learn that she landed
Wednesday In New York from an ex
tended trip abroad. ,
* * *
Mrs. Thomas L. Smith and tittle
daughter, of Charlotte, will return
home Friday, afteT an extended stay at
the Parsley cottage, at Wrightsville
Beach.
• * •
F. G. Battle, of New Bern, Is spend
ing a few days here on business.
• * *
Tom Meares has gone to Raleigh on
a business trip.
* * *
j. A. Elmore hag^gone to Vanceboro
and New Bern for afew days on busi
ness.
• * * i
Miss Jane MacDonald, or rtaieign,
has returned home after a visit to
friends here. Miss MacDonald also
spent some time visiting, at Fayette
ville.
.* * •
Miss Jane MacMillan is expected to
return Saturday from Fayetteville,
where she is now visiting Miss Marga
ret Huske. '
±
HELENE IS SINGLE AGAIN
Helene Chadwick, movie star, has divorced her second husband, William
Wellman. Once before she cut the tie that binds from Louis H. Fontaine
of Auburn, N. Y., whom she married in 1915.
Sister Marys Kitchin
By Sister Mary
QUICK BREADS
A loaf of bran or graham bread ]
dressed tjp with nuts or raisins helps1
out a scanty meal and proves a friend
indeed to the busy h ousekqeper in can
ning season.
These breads are quickly and easily
made, are highly nutritious and can be
used in place of dessert.
A tiny dainty sandwich served with
afternoon tea, be thetea hot or iced,
will appeal to any caller if the bread be
bran. For she who would "eat and
grow thin” may eat bran Dread with
impunity.
And a generous piece of this same
bread generously spread with butter j
will satisfy Johnny when he comes in
starved from work or play and make j
him quite forget he wanted candy.
Bran Bread < j
Two cups sterilized bran, one cup I
whole wheat flour, one cup butter milk !
or sour milk, hglf cup molasses, half!
cup chopped nut meats, half cup seeded j
raisins, half teaspoon soda, teaspoon |
salt. Mix bran, flour and salt with j
nuts and raisins. Add molasses; dis-1
solve soda in milk and add to first mix
ture; beat well and turp into a butter
ed and floured bread pan; bake an hour
in a slow oven. This is a simple whole
some bread without eggs that can be
served any time during yie day. Small
buttered sandwiches are very nice to \
serve with the dinner salad. 1 j
Brown Bread
Two eggs, teaspoon salt, half, cup]
sugar, half cup molasses, two cups ster
ilized bran, cup graham flour, cup white
flour, two cups sour milk, two teaspoons
soda, cup seeded raisins. Beat eggs
well; beat in salt, sugar and molasses;
add bran and mix well; add one cup of
milk; add graham flour, and half cup
milk; sift white flour over raisins and
add to mixture; mix thoroughly; dis-.
solve soda in remaining milk and stir
into mixture.' Be sure that the whole
is well mixed and thoroughly blended.
If not well mixed the bread will be
streaked and heavy in spots. Turn into,
buttered and floured pans and bake an
hour in a hot oven.
If this bread is wanted specially for
sandwiches it can be baked in pound
baking powder cans if no sandwich
.pans are at hand.
White Nut, Bread. ..
Three-fourths cup sugar, o'neegg, ojpe
teaspoon salt, one and a h alf cups
sweet milk; four cups' flour, four tea
spoons baking powder, one cup broken
nut m etas. Beat egg well with sugar
and salt; mix and sift flour and baking
powder; add alternately Tvtth milk to'
first mixture; stir in nuts and mix'thor
oughly. Turn into ,a buttered and flour-'
ed bread pan and let rise in a warm
place for 20 minutes; bake 46 minutes
in a moderate oven. t S
Graham Nut Bread
Two cups-graham, flour, cup white
flour, teaspoon tsalt, tablespoon brown
sugar, cup nut meats,>two, tablespoons
molasses, teaspoon, soda, tablespoon
hot water, one and a half cups sour
milk. Mix graham flour and - white,
flour with salt, sugar and nuts; Add,
sour milk and molasses and-mix thor
oughly; dissolve soda in hot water and
stir into mixture. Turn into, a butter
ed and floured bread pan and hake 46
minutes in a hot oven.
Boston Brown Bread.
Two cups graham flour, cup white,
flour, two cups corn meal, eup molasses,
cup sour milk, cup sweet mil k, tea
spoon soda; two teaspoons salt, table
spoon melter butter. Mix graham flour,
white f.our and corn meal with salt.
Dissolve soda in sour milk and add to
first mixture. Add remaining ingredi
ents and mix thoroughly. Turn into
buttered and floured' baking powder
cans and steam three hours. Then bake
in a moderately ho toven for 15 min
utes.
PCMPKW PIE
“When the frost is on the pumpkin"
most men-folk begin to think it's time
for pumpkin pie. And most of these
men, who know nothing 'whatever
about the baking of these pies, have
very definite ideas on the subject. They,
agree that the pies should be “thick,”
meaning an inch and a half deep, thaf
they should be creaming and,, smooth
and not too stiff, but bby no means
"watery.” And then they disagree
when it comes to seasoning. Some
like them dark with spice and others
say “Xo mixture of strong spices in my
pumpkin pie."
So for the benefit of the woman who
“strives to please” these recipes are
offered.
Yankee Pumpkin Pie
Cut pumpkin in narrow strips. Re
move seeds and pare. Cut in dice. Put
in a kettle and stew covered until ten
der. Enough water to prevent burn
ing must be added to the pumpkin.
An iron kettle is best to stew pump
kins in because the pumpkin can be
cooked drier and acquire a darker col
or without burning or scorching. It
takes almost a day to “stew” a pump
kin. Bub through a colander or put
through potato ricer.
One cup of'sifted pumpkin, I egg, 2
cups milk, 2±t cup sugar, 1 scant tea
spoon ginger, 1-2 teaspoon .salt, rich
pastry. . ,
Line a deep pie pan with a rich pie
crust. Beat egg slightly. Mix sugar,
salt and ginger and'beat into egg. Add
pumpkin and mix well. Stir, in milk.
Blend perfectly and pour Into pie shell.
Put into a hot oven to bake the crust
quickly. Reduce heat and bake until
the pie is Arm to the touch. This rule
is for an eight-inch pie . pan. If a
larger size is used add more milk and i
sugar, salt and ginger. If three pies
are>needed 2 eggs^ 2 1-2 cups pumpkin,
2 cups sugar,, and milk to till the pie
pans is a good rule. , One tablespoon
ginger should be mixed-With the sugar.
If spices are ' desired ~ add them to j
taste.
"Puffy Pumpkin Pie
One eup . sifted pumpkin,^ 2-3 cup
sugar, 2 eggs, 1 1-2 cups milk, 1-2 cup
cream, 1 teaspoon ginger, 1-2 teaspoon
cinnamon, 1-4 teaspoon cloves, 1-2 tea- j
spoon salt, pastry
Beat yolks of eggs with sugar, salt
and spices. -Add pumpkin and milk |
and cream and mix thoroughly. Beat
whites of eggs until stiff and dry and
fold in mixture. Turn into a deep pie
pan lined with rich pastry and bake
in a hot oven at first and a slow oven
to prevent the custard from watering.
Pie With Meringue
One cup sifted pumpkin, 2-3 cup
sugar, 3 eggs, 2 cups milk, 1-2 tea
spoon ginger, 1 teaspoon cinnamon, 1-2
teaspoon salt, 2 tablespoons powdered
sugar, baked pie shell.
Beat yolks of three eggs and whites
of two with sugar until light. A'dd
pumpkin, milk, spieee and salt and
cook oi:er a slow fire until thick and
smooth. Turn into baked pie shell.'
Beat white of egg until stiff and dry/
Beat in sugar and spread over pump
kin mixture. Bake eight minutes in a
moderate even to set and colos the
mesingue.
The last two recipes ase sort of spe
cial, company pies.
. SAUSAGE
With the coming of cold weather,
pork may be introduced into the diet.
While this delicious meat Is more diffi
cult than beef to digest, a moderate use
of it can do no harm to the ordinarily
healthy person.
If pork 4s well done and accompanied
by the proper dishes there is no reason
why chops and roasts and sausage
should not appear on most dinner or
luncheon tables once a week.
The amount of fat in other foods
served in a meal with pork should be
decreased. Sausage is almost one-third
fat pork, so choose vegetables lacking
in fat. Let the salad be a simple green
or fruit salad with a French jiceaotfig
and the Sessert a custard of rice or
fruit tapioca.
These recipes for sausage may be
new to you. They provide a meat
course lacking In protein but rich in
fat, so supply the detlclency In the
dessert.
Stuffed Apples
Four large apples, 1-2 pound bulk
sausage, whole cloves.
Wash apples and remove cores. Stick
a few cloves into the flesh of the ap
ples. Fill cavities of apples with sau
sage. Put ip a baking dish with a very
little water. Cover and put in. a hot
oven for 20 minutes. Reduce heat and
remove cover and bake an hour in a
slow oven. Baste with the juice in the
pan.
with uancuea Apples
One pound sausage, 4 apples,- 1 cup
vinegar, 2 cups brown sugar, 1 teaspoon
cinnamon, 1-2 teaspoon cloves, cracker
dust.
Small sausages or ling sausage
should be used. Dip sausage in boiling
water to cover and let simmer half an
hour. Drain and put in a hot frying
pan. Prick with a fork and fry half an
hour, turning frequently.
Make a sirup of the vinegar, brown
sugar and spices. Pare apples and re
move cores. Cut in ‘slices one-fourth
inch thick. Drop in boiling sirup and
cook until clear. Remove from sirup
and roll in cracker dust. Brown quick
ly in hot sausage fat and serve around
sausage.
. Sausage Rolls
Four small sausages. 1 1-2 cups flour,
1 tablespoon^ lard, 1-2 teaspoon salt, 3
teaspoon baking powder, milk to make
a soft dough.
Parboil sausages for 10 minutes.
Cool and remove skin. Mix and sift
flour, salt and baking powder. Rub in
lard with tips of fingers. Cut in milk
with knife. Roll on a well-floureft
board to abbut one-half inch thickness.
Cut in oblong-shaped pieces large
enough to completely cover each sau
sage, Roll and pinch edges together.
Prick top of each rpll several times
with a fork. Bake 45 minutes in a
moderate oven.
Serve with scalloped or creamed po
tatoes, caramel custard or prune whip.
You Know n Tonic is Good
when it makes you eat like a hungry
boy and brinfgs back the color to our
checks. You can soon heel the
Stringthening, Invigorating Effect of
GROVE’S TASTELESS CHILL TONIC.
60c.—Adv.


We will give a pair of Tite
Lock Adjustable Stilts Free
v with each $5.00 cash
purchase!
RED GOOSE
SCHOOL SHOES
v FOR
: BOYS


_^
Mysteries of
Meat Packing
Morris employes
elect representatives
to meet with repre
sentatives of the
management in dis
cussing and deter
mining matters of
mutual \concern.
Employes'^ hare a
voice . in* fixing
wages and working
conditions.
8

You’ll use all of it—
because it’s all usable
You know, of course, a great number of
appetizing ways for serving ham.
But be sure it’s Supreme Ham; a whole
ham, preferably. You’ll use every bit of it.
Particular housewives prefer Supreme
Ham to any other; and for good reasons.
One of them is that mild sweet Supreme
flavor; different, because there’s no other
cure exactly like the Supreme process.
You have added protection in constant
Government Inspection.
Ask your dealer for Supreme Ham and
Bacon—and insist on getting it; it pays.
MORRIS & COMPANY
Packers and Proviaoners
Good Home ‘Bakings are Healthful
bg Sweet Rose .
r”S mighty nice to know you
can give your family the
things ‘they like to eat and
that it won't hurt them a bit.
People used to be afraid of hot
cakes; waffles, muffins and even
hot biscuits, thinking they
weren’t digestible. But since
so many of the big medical men
have said that they are harm
less and good these dishes
have been more popular than
ever.
And for making these home
made dainties rich and health
ful. nothing is better than good
Self-Rising Floor. .Now that
everybody, knows the ingredi
ents to be pure and wholesome,
they wouldn’t for the world be
without the convenience and
economy of Sweet Rose.
Sweet Rose Self-Rising Floor
enjoys .the confidence of thou- j
sands of housewives who daily
bake Sweet Rose biscuits and
other hot bread for their
families. They k n o
Sweet Rose to be a pure,
healthful food as good
for children as for grown
ups.
fe
II
H. LACY HUNT
Wholesale Distributor, Wilmington, N. C.
If you’d tike to hart tome new
recipes to tempt the appetites of the
folks ra be glad to send you my
new recipe packet which contains
my favorites. Just cliff the at
tached 'coupon and mail NOW,;
Free Recipe Coupon ,
Sweet Roect ri
c/o Bemet, Craft flfc Kauffman Mffling Co,
Pierce Building. St- Louis
Please sepd me your handy packet of Sweet Rose
Recipes.r
Name...
Address*
City
...State..
774-4
Look for the mhaih am
K" 61
Horn Sitf-VHng Flm
BaulSoee Self-Riaing Float car-;
i!?8 thw guarantee of parity.
Your money wiB be cbeerfbity
refundod if you m not eatkfied
with your baking remto.
. •' k- * l. *