ASCS New i
Bj ALU 6. BYIUK I
Executive Director
(luerCiiired Tobacco Befer
eadtan: The Department of i
AaricuHare has announced
Out a referendum will be
held sometime in July to de
termine if the acreage-pound
age program on flue-cured to- I
bacco will be continu'd for
the 1971, 1972 and 1973 crops.
The addition of poundage
controls to the program was
approved by growers in
1963. In 1967 farmers ap
proved the acreage - poundage
program for the 1968, 1969
and !970 crop.
The flue-cured program
was approved initially by
growers for the 1938 crop. It
failed to gain the required
two-thirds majority for the
1990 ■ crop. The current acre
age control program has been
in effect since 1940. Since
that time it has been ap
proved by growers in 10 sep
arate referenda in addition to
the . special poundage referen
dum in 1969. In the most re
cent referendum in 1967 the
acreage - poundage program
was: approved by 97.1 per cent
of the 111,226 growers voting
in North Carolina.
The upcoming referendum
will be held by polling place.
Complete details concerning
the; program will be made
available to all tobacco grow
ers prior to the referendum.
AjT in prior referenda, grow
ers must approve the pro
gram by at least a two-thirds
majority in order for quotas
to be in effect
Farmers Cautioned Against
Use of 'DDT and TDE: The '
U. S. Department of Agricul
ture has announced that to
bacco growers will be re- 1
quired to certify that they
have not used DDT or TDE
on their 1970 tobacco crop if
they wish to receive price
supports. With a large por
tion of the flue-cured crop
transplanted, growers are
cautioned against the use of
these two chemicals.
Tobacco growers may get a
list of approved chemicals for
Tobacco insect control from
their County Extension Chair
man. There are chemicals
available that are both effec
tive and economical in the
control of- insects.
Farm operators will be re
quired to certify that they
lhave not used DDT or TDE
just prior to the issuance of
the marketing cards.
I ‘ 1 *»t • ‘ . M •« ■l • r r '
I . [_• .T sf 11 ry rs.- _’»•*
r We Sell Weekend Freedom!
Weekend freedom starts with a John sizes and several colors. There are
Deere Lawn and Garden Tractor or two sizes of riding mowers. Both are
1 Riding Mower. You just hop on one new. Need a mower for trimming?
and cut your grass any Monday- There are six new models in the John
through-Friday evening. And then it Deere line. 19- and 21-inch ... self-
I happens! Your weekend is free. For propelled and push-type . . recoil
I fishing. Golfing. Traveling. Entertain- and key-electric start.
’ I ing. Loafing. You name it Come on in and look over our line
John Deere Lawn and Garden of John Deere Weekend Freedom
I Tractors come in five horsepower Machines. You’ll like ’eml
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Jwl
HEAVENLY MOUSSE A star at pre-nuptial
parties could be this heavenly chicken mousse as the
main dish. A light yet filling treat, it is made with
From The Herald Kitchen
e
By MILDRED BUSKINS
'Bells are ringing for sum- 1
mer brides!
When planning a luncheon 1
party or shower for your
favorite bride-to-be, match
her dreamlike mood with a
heavenly chicken mousse.
This light as a cloud treat
would also be ideal for the
summer buffet table.
Each mousse serves six to
eight, so prepare more than
i one for larger gatherings.
This recipe, developed by
Bordo Products Company, will
[ be a welcome addition to any
homemaker’s collection. Heav
enly Chicken Mousse can be
prepared the dey before it is
served, making it a most con
’ venient main dish.
Heavenly Chicken Mousse
3 egg yolks,
r 1% cups milk.
5 IV4 tablespoons unflavOred
f gelatin.
Vi cup cold water.
THE CBOWAN HEKALD, EDENTON, NORTH C AROIAN A, THURSDAY, MAT 21, 1979.
% cup canned chicken i
broth. 1
1 cup diced white meat i
chicken, cooked.
Vt teaspoon salt.
Vi teaspoon nutmeg.
1 pkg. (8 oz.) Bordo diced
dates.
1 cup whipping cream,
whipped.
ißeat egg yolks and milk
together in a saucepan. Cook
over low heat, stirring con
stantly until mixture thickens
to a light custard consistency.
Remove from heat. Sprinkle
gelatin over cold water. Heat
chicken broth and add gelatin
to hot broth. Stir until dis
solved. Add the gelatin and
broth mixture to the custard
sauce. Add diced chicken,
salt and nutmeg and mix
thoroughly. Cool and then
stir in dates. Beat cream
[ until stiff and then fold into
the custard mixture. Pour
into m-quart ring mold
whipped cream, gelatin and dates. Serve it accompanie
by spiced fruit for a bright success at luncheon o
supper buffet.
greased with salad oil and i
chill several hours or over- '
night.
For variety, you can sub
stitute one cup of shredded,
drained king crabmeat for
chicken, and enjoy a delicious
crabmeat mousse. Or dice
one cup of any leftover cold
meat to use in place cf the
chicken turkey or ham
mousse are particularly tasty.
When you feel like mak
ing an elaborate dessert you
might consider this Brazilian
Coconut Cake. It serves 12
to 16 people and it is bound
to be good. We have not
tried it but it is on our list
when we get the notion. This
recipe was adapted from
Margarette De Andrade’s
“Brazilian Cookery,” a fascin
ating book.
Brazilian Coconut Cake
, 1 cup milk.
1 can (3 Vi oz.) flaked coco-
nut.
3 cups sifted flour.
% cup cornstarch.
I 3 teaspoons baking powder.
1 teaspoon salt.
% lb. butter or margarine.
I 1% cups sugar.
I 4 large eggs.
% teaspoon cream of tartar.
Coconut Custard.
Grease two nine-inch layer
I cake pans; line bottoms with
I wax paper. In a small sauce-
I pan over low heat, heat milk
I for about five minutes. Re-
I move from heat; add coconut
I and let stand 15 minutes.
I Pour mixture into strainer
II over small bowl. Drain well,
I pressing coconut against sides
I of strainer with a spoon; re-
I serve coconut milk.
I On wax paper sift together
I flour, cornstarch, baking pow-
SHOP I. N. S.
AT
W. E. S.
GWALTNEY
Franks lb. 59c
FULLY COOKED
Ham V 2 or whole - lb. 65c
Smoked Hams lb. 89c
NO. 303 CAN POCAHONTAS LITTLE PRINCESS
Peas 4 cans 89c
DEL MONTE CRUSHED OR SLICED
Pineapple .can 35c
DEL MONTE
Tuna can 39c
41 UPTON
Teabags. 59c
POCAHONTAS
Spaghetti Jtb... 4 cans SI.OO
SUNSHINE
Cheez-Its box 35c
Try Us For Fresh Meats and
Homemade Sausage
W. L Smith's Stare
ROCKY HOCK SECTION
Phone 221-4031 - Edenton, N. C.
der and salt; set aside. In a
large mixing bowl cream but
ter and sugar; thoroughly
beat in egg yolks, one at a
time. Stir flour mixture into
creamed mixture in four addi
tions, alternately with coco
nut milk, beginning and end
ing with flour mixture and
mixing until smooth after
each addition. With a clean
beater, beat egg whites and
cream of tartar until very
stiff peaks form. Gently fold
egg whites into batter, blend
ing well.
Turn batter into prepared
nine-inch pans. Bake in pre
heated 350-degree oven until
cake springs back when
lightly touched or 30 to 35
minutes. Place pans on racks
to cook 10 minutes; with small
spatula, loosen edges; turn
out on wire rack, turn right
side up and cool completely.
Cut each layer into thirds
horizontally. Stack layers
spreading one-fcurth cup of
chilled Coconut Custard be
tween each layer. Spread re
maining custard over sides
and top of cake. Sprinkle,
too, with one-third cup toast
ed coconut reserved from cus
tard recipe. Cover and store
in refrigerator.
Coconut Custard
4 egg yolks, from large
eggs.
1 cup sugar.
IV2 cups light cream.
1 stick butter or margarine.
1 can flaked coconut or
one and cne-third cups grat
ed ifresh coconut.
1 teaspoon vanilla.
In a saucepan stir together
the egg yolks and sugar;
gradually stir in cream; add
butter. Cook over low heat,
Edenton Photo
Places In Show
Professional Photographer
Jack Williams of Elizabeth
City this weekend placed
prints in both Virginia and
North Carolina professional
exhibitions earning one of the
few blue ribbons awarded by
the Virginia Professional Pho
tographers in their annual
Washington, D. C., seminar.
The North Carolina Arts
Council in a Raleigh judging
retained two prints, a pic
torial in color and a charac
ter study, prepared by Wil
liams for the forthcoming
traveling exhibition of ran
dom-size prints. Charles W.
Springman, program associ
ate, said the exhibit featuring
“people, places and things” is
the first of its kind in the
nation. He said the judging
was one of the toughest on
record. Prominent photo edi
tors and magazine illustrators
rejected between 700 and 800
prints at the State Archives |
Building.
Williams’ accepted prints I -
are a color study of Colonial j
Edenton’s waterfront and a
soulful study of a Negro man
sitting in a coal bin.
Mrs. Elaine Williams of 1
Elizabeth City, president of
the board, Albemarle Area
Arts Council, and Mrs. Nel-1
son Chears of Edenton, execu
tive director, have requested
that the rotating exhibit be
loaned to the Albemarle area
after consultants and printers
complete the unique exhibit.
In Washington Williams’
study of the U. S. Navy “Blue
Angels” fighter planes ‘ranted
by the outlines of their sup
port transport received a blue
ribbon and his high scoring
illustrative pictures of his
twc.-year-old daugther Monica
earned second place awards.
Their titles were "Bundle of
Joy,” “Fascination” and “Onca
Upon a time.”
stirring constantly until mix
ture thickens and ccats a
metal spoon; do not boil.
'Cool custard for about 15 or
20 minutes. Spread ccconut
on shallow baking pan. Toast
in a pre - heated 350 - degree
oven, stirring occasionally, un.
til lightly browned. Cool.
Reserve about one-third cup
| toasted coconut to garnish
cake, stir remaining ccconut
and vanilla into custard. Re
frigerate until thoroughly
* chilled or abs>ut tSvo hours.
’ Use as directed in Brazilian
Coconut Cake recipe.
Good luck! i
VVf—, fr |
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[the CHOWAN HERALD
1-
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PAGE SEVEN