Page 2-B
Creative Cooking From The Kitchen Os The Herald
By MILDRED HUSKINS
It’s strawberry festival time
in eastern Carolina and the
fresh berries will soon be avail
able all across the state.
Though fresh or frozen straw
berries are available year
around in this modern age,
there is something especially
tantalizing about the fresh,
ready-ripe, fragrant local North
Carolina strawberries available,
primarily during this month.
Strawberries are an ancient
fruit. They flourished long
before anyone thought of culti
vating them and we all re
member the delight we had
searching out and picking wild
strawberries...the tiny, deep
red and sweet berries! We’d try
to find them where they grew
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BREAKFAST CAKE —Strawberries crown this butter-rich Breakfast Cake and yo
gurt makes it regal. Serve Breakfast Yogurt Cake with lots of sliced strawberries
at a leisurely weekend breakfast soon. ■■■■■■■■■■
Chowan Students In Contest
Four students Jfwngibowan
fligh School p*tCif&te<£)n the
district typing contest,
sponsored by the department of
Business Education and Office
Administration. The contest
was held in Raw] Building at
East Carolina University in
Greenville on April 25.
Morning tests for the
beginning typists from Chowan
were begun at 10 AM.
Afternoon tests started at 12:30.
Beginning typists from Chowan
were Ervina Copeland and
Stanley Hare.
Tests for the advanced typists
were 11:15 A.M. and 1:45 P.M..
Advanced Chowan typists were
Debbie Blanchard and Gloria
CHOCOLATES
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several on a stem and compare
our find. i”
We all have our favorite
strawberry recipes , and the
family may not fully appreciate
adventure with new ones. Our
own favorite taster prefers his
fresh strawberries rinsed,
sliced, sugared and piled on
vanilla ice cream and on his
morning cereal.
Strawberries crown the
butter-rich Breakfast Cake we
show here but yogurt makes it
regal. It is the unexpected
ingredient and the result is a
moist, fine cake that stays fresh
for days and freezes well.
At a leisurely weekend break
fast, serve Breakfast Yogurt
Cake with lots of sliced straw
berries and pass extra yogurt
Copeland. I
Awards were mailedtoflter the'*
tests were graded.
Cbowoa Stsdeats
To Get Degrees
CHAPEL HILL-Three
Chowan County students are
among the 5,000 degree
candidates at the University of
North Carolina this year.
Commencement exercises will
be held Sunday.
The Chowan students are:
Earl Goodwin Chesson. BS in
business administration; Gayle
Pemberton Thompson, BS in
nursing; and Jimmy Ray Peele,
BA
fortopping.
Breakfast Yogurt Cake .
Vi cup butter, softened
Three-fourths cup sugar
1 teaspoon vaniHa extract
2 eggs
2 cups self-rising flour
1 carton (8 oz.) plain or
vanilla yogurt
Vi cup chopped nuts
1 pint fresh strawberries,
sliced
Cream together butter and
sugar until light and fluffy.
Blend in vanilla. Beat in eggs,
one at a time. Thoroughly Mend
flour into creamed mixture
alternately with yogurt, be
ginnining and ending with flour.
Stir in chopped nuts. Pour
batter into greased and paper
lined 10-inch tube pan. Bake in
TAYLOR Theater
LDENTON, N. C.
LATE SHOWS
Fri. and Sat.
11:15 P. M.
JSBSL
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Taylor Theater
Edenton, H, C,
Tonite Thru Saturday
I Death Defying Speed i
Never Knowing Wturt Track
Will Be the Last . . .
it Carolina Premiere ★
“Funny Car
Wsg'
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or FUNNY CAR SUMMER Staring JIM OUNN
SUN. - MON. . TUES.
To
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THE,CHOWAN HERAT,I7
preheated 350 Bagno oven so
minutes or until done. Cool 10
minutes in pan. To serve slice
and garnish with strawberries.
Strawberry Banana Float is a
recipe which won a prise at a
recent Strawberry festival in
Chadbourn. It is bound to be a
hit with the morning bridge
gals.
Strawberry Baaaaa Float
1 cup strawberry ice cream
softened
1 cup mashed strawberries
Three-fourths cup ripe
mashed banana
2 cups milk
y« cup orange juice
4 scoops strawberry ice
cream.
In mixing bowl or Mender,
blend ice cream with straw
berries and bananas. Gradually
add milk and orange juice. Pour
into large glasses. Top with
scoops of ice cream. Makes four
servings
For their Heritage Day pro
HOW THE PERDUE
BROILER CONTRACT \C f
WORKS! imu
Perdue furnishes the chicks, fuel for brooding chicks,
feed, shavings and a supervisor to visit the farm and work
with the growers on management; all at no cost to the
grower.
furnishes the house, electricity, and labor
to care for the broilers. It takes about 3 hours per day to
tend to Perdue broilers.
- ; /
When the birds are approximately 9 weeks old and
weigh about 4.3 lbs., Perdue sends a truck and crew to
the farm to catch the birds to be sent to one of it's pro
cessing plants.
The grower can expect to receive a gross income of
SI9OO for growing each flock.
By growing broilers for Perdue you are assured of a
guaranteed income; an income that is not affected by
weather, allotments or fluctuating market prices.
' A, '• . ■•; ‘ '
ject the students at Harmony
attractive booklet and called it
“Granny’s Old Fashioned
Recipes.” The kids did it all
themselves including the in
genious illustrations and the
mispelHng. Maxine Middles
worth brought us a sample of
the Oatmeal Drop Cookies she
made from a recipe in the book
and they were delicious. Here it
is as it appears in the children’s
cookbook.
Oatmeal Drop Cookies
Three-fourths cup sifted flour
1 teaspoon baking powder
V* teaspoon nutmeg
1 teaspoon salt
V 4 cup butter or margarine
y< cup brown sugar
1 egg, well beaten
1 cup raisins, chopped
1 cup oatmeal
One-third cup milk
Sift flour one time, measure
and add baking powder, nut
meg, and salt and sift again.
Cream shortening, add sugar
gradually and cream until
fluffy. Add egg and raisins.
Add oatmeal. Add flour,
alternately with milk a small
amount at a time mixing well.
Drop from a teaspoon onto a
greased baking sheet and bake
at 350 degrees IS minutes.
Makes 24 cookies.
The office coffee drinkers
gave this pound cake rave
notices when we tested It out on
them. We lifted Brown Sugar
and Banana Pound Cake from
Beth Tartan’s /collection and it
makes a large; delicious, moist
cake.
Bewa Sugar and
Banana Pound Cake
Mi cup shortening
1 cup margarine
1 box light brown sugar
l cup granulated sugar
5 large eggs
3 cups flour
Vi teaspoon baking powder
Vi teaspoon salt
, 2 large ripe bananas
1 cup milk
t easpoon vanilla
2 epps chopped pecans ,
Cream shortening and’
margarine, then continue to
cream, adding sugars grad
ually. Add eggs, one at a time,
beating well after each addi
tion. Sift dry ingredients, add to
creamed mixture, creaming
well. Fold in mashed bananas.
Add milk, vanilla and one cup
nuts to batter. Put remaining
nuts on top of batter pressing
into top of cake lightly before
baking. Bake in a greased large
tube pan at 32S degrees for lVi
hours of until done. If desired
frost with caramel icing.
Caramel Icing
5 tablespoons butter
1 cup light brown sugar
Vi cup milk
1 box powdered sugar
Mix butter and sugar. Place
over low heat and let dissolve.
Add milk and boil for five
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minutes. Let cool and add
powdered sugar. Do not let
mixture get too cool before
editing powdered sugar so it will
spread evenly.
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