SECTION ONE-
Industry In State
Is Growing Rapidly
Value of Industrial Pro
duction $183,000,000
Over 1952
The rapid industrial development of
North Carolina is emphasized in the
new “Facts About North Carolina,”
which shows that while more people
are still employed in agriculture, the
cash value of the state’s industrial
production is nearly eight times as
great as that of its farms.
Director Ben E. Douglas of the De
partment of Conservation and Devel
opment, from which the four-page
pamphlet may be obtained free, said
that it is the most concise collection
of facts about the state ever assem
bled. For major industrial and agri
cultural items, figures not only for
1953 are given but comparative sta
tistics for 1939, 1951 and 1952. The
pamphlet was compiled by State Ad
vertising Director Charles Parker.
The statistics show that the value
of North Carolina’s industrial produc
tion for 1953 totaled $6,924,000,000, an
increase of $183,000,000 over 1952, and
that in 1953 there were 464,000 per-j
sons employed in industry, an increase
of 15,000 over 1952. Employment in
the tourist industry is not included in
the employment totals, because the
tourist industry is a service rather
than a manufacturing industry.
Rank of North Carolina “Big Ten”
industries in 1953, with production
value, was given as: Textiles $2,819,-!
000,000, Tobacco $1,661,000,000, Foods
$496,000,000, Furniture $332,000,000,
Tourists $325,000,000, Lumber $271,-
00,000, Chemicals $197,000,000, Paper
$194,000,000, Electrical Machinery
$162,000,000, Apparel $125,000,000.
North Carolina leads the United
States in textile, tobacco and wooden
furniture production, and all the
southeastern states in its total produc
tion, both in industry and agriculture.
Casserole Dishes
By MARTHA STILLEY
Virginia Electric & Power Co.
■ Home Economist
The casserole dish has become an
American staple, popular with men,
women and children. One of its great
est charms is that it reduces dish
washing, however there are many oth
er charms to casserole cookery. Most
casserole recipes including meat could
be termed as meat extender dishes.
The home maker who works finds cas
seroles especially useful, since their
palatability does not diminish with
standing. Food remains hot longer
in a casserole thereby making it a
desirable winter dish.
Frankfurter Supper Quickie
Temperature 350 degrees F.
Time: 35 minutes
3 medium tomatoes sliced %” thick
B frankfurters, cut in V 2” pieces
1 thinly sliced medium onion
1 sliced medium green pepper
1 cup grated sharp cheese ('i-lb.)
'y teaspoon salt
1 minced clove garlic (optional)
Heat oven. Alternate tomato slices
'if. C. Undertaken'
Business Shows Dipl
\
While a Jot of fine poop*® k» *• To *®**. S ** B . ar *V
funeral directors, we ore happy to say me*
was pretty "dead" in 1953. Never before was the,
death rate as low os last year when H dropped to 7.0 ,
per 1,000, which ranked North Carolina fourth k>w-y
est among all states. Seems like more ond
people agree that there aren't many places
than North Carolina in which to work, play and;
UVEI
And an important contribution to more pleasant
ing for North Carolinians is the brewing industry's'
i self-regulation program where brewers#
] and retailers—in counties where malt beverages are (
permitted under State control—cooperate to maintain]
wholesome conditions for the legal sale of beer and
ale. *
North Carolina Division * ._ v
UMTXD STATES BREWERS FOUNDATION, INC.\
Page Two
in bottom of 1% qt. casserole with
layers of frankfurter, green pepper,
cheese and onion. Sprinkle each lay
er with salt and garlic (if used). Bake
f covered for 20 minutes, uncover and .
continue making remaining 15 min-]
utes. (6 servings).
Tuna-Lima Bake
Temperature 375 degrees F.
Time: 45 minutes
1 can solid-pack tuna (cup)
1 can condensed cream of celery
, soup-undiluted
U cun water
; 1 pkg. thawed lima beans
3 slices American Cheddar Cheese
| cut in triangles
3 slices toast, cut into triangles
l Heat oven. Combine tuna and next
1 three ingredients. Turn into 10” x 6”
x 2” baking dish. Place cheese tri
angles on top of toast triangles: Ar
range along center of casserole. ;
' Bake, Note: If canned limas are
used the cooking time is cut to 25
minutes. (4 servings).
Hamburger-Harvest Casserole is a
thriftv meat extender dish.
' Temperature 375 degrees F.
Time: I*4 hours
1 lb. ground chuck
1 cup minced onion
1 No. 2 can tomatoes (244 cups) '
1 tablespoon Worcestershire (or 1
tsp. curry or 1 tsp. chili powder)
2 tsp. salt
1/3 cup flour
j 1 pkg. frozen lima beans thawed (
just enough to separate
7 diced green pepper
IV2 cups grated American Cheddar
cheese (6 oz.)
2 cups thinly sliced, pared raw po
tatoes
1 pkg. frozen cut com thawed just
enough to separate
Heat oven. Combine chuck, onion,
I tomatoes, Worcestershire, and salt.
Pat into 1 inch layer in 3 qt. casserole.
,On top place in layer, potato, flour,
* com, lima beans, thin green pepper.
Bake covered 45 minutes: then sprin
kle with cheese and bake uncovered
30 minutes longer, or until vegetables
are tender. (8 servings).
Ham and Noodle Casserole
Temperature 350 degrees F.
Time: 30 minutes
IV 2 cups medium-wide noodles
(3 ounces)
2 tablespoons butter or margarine
2 tablespoon flour
1 cup milk
1 cup grated American Cheddar
Cheese (14 lb.)
1 tsp. salt
2 tablespoon catsup
1 tablespoon bottled horseradish
2 cups diced cooked ham
1 cup drained canned or cooked peas
i 1 tablespoon melted butter or mar
garine
’4 cup soft bread crumbs
Heat oven: Cook noodles as pack
age directs: drain. Meanwhile in
saucepan over low heat, melt 2 table
spoons butter: add flour, stirring un
til smooth. Gradually stir in milk:
I cook; stirring until smooth and thick
; ened. Remove from heat, add cheese,
j stirring until melted. Add noodles,
salt and next 4 ingredients, then pour
' into IVo qt. casserole. Top with com
bined butter and crumbs. Bake un
covered.
I was hungered, and ye gave me
meat; I was thirsty, arid ye gave me
drink; I was a stranger, and ye took
me in. —St. Matthew.
THE CHOWAN HERALD EDENTON. N. C.. TOURSDA > SEPTEMBER 16, 1954.
I P*fl 60 - SECOND I
1 lljpj SERMONS J
1 tJLII. -lHt-AVUk_Xul-
TEXT: “The wrong way always
seems the more reasonable.” Geo. j
Moore.
Charles the V was determined to
compel all his subjects to adopt his
way of thinking about religion. Thous
ands died rather than conform.
Weary of a long reign, Charles ab
dicated in 1556, and retired to a mon- 1
astary, where he amused himself by
trying to make a dozen clocks run ab
solutely together. When he failed, he
exclaimed,
“How foolish I have been to think
that I could make all men believe alike
about religion when I cannot make
even two clocks run together.”
Each of us is “king” of some king
dom. It may be a single room, a
house or a business. We may rule
only ourselves, a small family; or it
IF YOU SMOKE you need
(X OLAG
\\J TOOTHPASTE
f Exclusive formula : contains soothing, sani
\ / tizing oils : eases throat : mouth feels so
* clean : teeth look cleaner : dentists say “ter
rific, wonderful, best I’ve ever used, you can’t beat it.”
AT DRUG STORES EVERYWHERE
olao
——"*■" \ You can read it in the sales figures—Buick’s
r \ the car that’s climbing to a phenomenal public
f\ g \ preference. For Buick today is outselling all
s \ \ w other cars in America— regardless of price
\\ ™ \/ c^ass ~except two of the so-called “low-price
\ \ three.” And every month strengthens Buick’s
V \ * 'T \ new leadership position. It’s the “hot” car
\ \ " _ \ for style, for power, for performance—and,
\ \ most emphatically, for value.
Any way you look at it, Buick’s the buy of /
the year, hands down. For Buick prices start close / %,Mwk mt
to the lowest—just a few dollars above those of /
the “low-price three.” But those few more r I am
dollars you pay for a Buick buy you a lot more /
power, room, comfort, style, ride steadiness. J + I
And get this: with our tremendous sales volume / wffwAmf.
right now, we can offer you a really top /
allowance on your present car. That’s the added /
bonus you get from our big volume. / /
;
i for years from soar .
t """T I With Buick’s year-ahead beauty today, you’ll be
Y~7 mm ♦ jwld appiPEW* : | driving a car that’s right up front in the style parade
||| °f tomorrow. And when you’re ready to resell
\ r your Buick, it will still be fresh and new-looking, with
I jwQtffi* ** P <SP ...A the modern features the others will adopt in the
\y|; coming years. And that means you’re bound to get a
higher resale price when you do trade it in. Drop
in and see this beautiful buy right now.
- ■ WHEN BETTER AUTOMOBILES ARE BUILT BUICK WILL BUIU> THEM
CHAS. H. JENKINS MOTOR COMPANY, Inc.
105 to 109 East Queen Street Precautions Decrease Edenton, N. CL
i may be a group of friends or busi
■ i ness associates who look to us for |
i leadership. Yet we are “kings”. How
we rule our kingdom is important.
' From our little kingdoms may come,
1 great kings who wall rule worlds. We]
■ must guard against a natural desire
to force others to conform to a pat
. tern because we believe it to be best.
. We may teach basic truths by word
■ and example. Beyond that, others
, have ideas, ideals and goals. Many
• men would rather die than be forced
to embrace ours.
Passing the Buck
Isn’t it rather strange that your
grandfather should be seriously ill ev
ery time there’s a big football game
on?
Office Boy (hesitatingly)—Yes, sir,
, I sometimes wonder if he isn’t sham
min’.
Capsule Facts On
’53 Traffic Accidents |
■ i
Raleigh—Of the 77,131 Tar Heel,
drivers involved in all motor vehicle ;
accidents last year, oniy 8,689 were
women the Motor Vehicles Depart
ment reports. The women folks show
ed up even better in the fatal accident
• column. Only 81 involved in the state’s
977 fatal motor mishaps. And travel
ing salesmen were the safest drivers
on the road. Only six were involved |
in fatal wrecks. .
your TELEPHONE DOLLAR \
•** ' .m, bHW IN.
Federal excise taxes on long distance have been cut 1
'from 25% down to 10% letting you talk longer
(less. And the reduction in local service taxes froin
• 15% to 10% cuts the cost of every call you make. '
ruly your telephone dollar goes farther today.
Norfolk & Carolina Tel. & Tel. Co.
Elizabeth City Edenton Hertford Manteo Sunbury
ANYTHING CAN HAPPEN
IN WORLD SERIES
I Bill McGowan, famous umpire, who
| hap worked in eight World Series
! games gives his view of the drama
and humor that always adds excite
ment to the year’s top sports show.
Don’t miss this fascinating feature in
the September 26th issue of
THE AMERICAN WEEKLY
Magazine In Colorgravure With The
BALTIMORE
SUNDAY AMERICAN
Order From Your
Local Newsdealer