I ~ ii Creative Cooking From The Herald Kitchen By Mildred Huskins •These warm weather months are sure to bring the to most (Bfcfr * *** dgfr. A; iPt DESSERT WINNER Fresh strawberry “fans” and toasted, sliced almonds make an effective garnish for this conversation piece of a dessert, Lemon Trifle. - OWN YOUR OWN HOME Mortgage Loans Come by and see the friendly folks at EDENTON SAVINGS & LOAN ASSOCIATION _A Safe Place Do Save Since 1905 322 S. Broad St. - Edenfon, N. C. DAYBREAK FURNITURE ANNOUNCES ITS GRAND OPENING WEDNESDAY ■ SATURDAY 940 A.M.-7:00 P.M. COME R¥ AND REGISTER FOR TWO WALL-HUGGER RECLINERS... YOU DO NOT HAVE TO BE PRESENT TO WIN! WE HAVE REDROOM, DINING ROOM AND LIVING ROOM CHAIRS, RECLINERS, AND ROCKERS... EARLY AMERICAN 2-PC. LIVING ROOM SUITE.. ..OnIy $249.00 WAIL-mm RECLINERS -ON SALE FDR ONLY S92JO Five truckloads of Furnitwre Direct from the factory ALL SALES ARE CASH ONLY 2 Mil#* East <1 Plymwith, N. C. Highway Mat Hm Pta#* homemakers that a salad, a tall cool drink and a bit of dessert will make a lunch or supper. , _ a„, ' So, these are salad months because they’re the answer to something cool but filling. However, we can’t forget a pleasing dessert to top off the meal. The choice of salads is as varied as the foods them selves from appetizer to dessert. For the substantial salads we rely heavily on potato and main dish salads. A potato salad is hearty, but not nearly as full of calories when the ingredients are held together with sour cream as when mayonnaise is used. Sour cream contains 25 calories per tablespoon while commercial salad dressings range from 65 to 108 calories. Crispness is highly desirable in all salads, but especially the potato variety, so our recipe uses celery and cucumber with onion. Egg whites are chopped to add the texture while the sieved yolks are mixed with sour cream and seasonings for good color. We have included here, also, an appetizing main dish salad which is a good combination of noodles and chicken. It is called Cam pers’ Choice. Sour Cream Potato Salad 4 cups diced cooked potatoes 1 cup sliced celery Vi cup diced pared cucumber V» cup finely chopped onion 1 teaspoon celery seed 3 hard-cooked eggs 1% cups sour cream 2 tablespoons vinegar 1 tablespoon prepared mustard lVi teaspoons salt Vi teaspoon pepper Combine potatoes, celery, cucumber, onion and celery seed; toss lightly. Separate egg yolks from whites. Dice whites and add to potato mixture. Sieve yolks and combine with sour cream vinegar, mustard, salt and pepper. Add to potato mixture and mix lightly. Cover and chill several, hours to blend flavors.' Serves six. CUSTOM UPHOLSTERING RECOVERING RESTYLING REPAIRING WIDE SELECTION OF FABRICS, VINYLS AND SUPPLIES Call Samples shown 482-2476 In Your Home or Shop Ivey Meadows Upholstery 409 S. Broad Sr. Edenton, N. C. Edenton, North Carolina, Thursday, May 26, 1977 Campers’ Choice 6 cups water 1 tablespoon chicken seasoned stock base 1 teaspoon salt 3 cups medium noodles 3 cups chopped cooked chicken 1 cup thinly sliced celery Vfe cup sliced radishes Vi cup sliced green onion 1 cup sour cream 1 teaspoon seasoned salt Vfe teaspoon poultry seasoning Bring water, stock and salt to boil. Add noodles and cook according to package directions; rinse with cold water and drain. Combine chicken, celery, radishes, onion and noodles in a large bowl. Mix sour cream, seasoned salt and poultry seasoning; fold into chicken mixture. Chill. Serves eight. When it comes to unusual desserts try this blue ribbon winner. Lemon Trifle is a variation of the classic English dessert and uses custard and pound cake with fresh strawberries replacing the traditional jam. Butter, lemon juice and sour cream make the sauce which is both tangy and fluffy. Strawberries are layered with the cake and sauce to fill the dish. It may be smart to double the recipe for the sauce keeps well and may be used as a filling for tarts, over ice cream or in short-cakes. Lemon Trifle 2 tablespoons grated lemon peel one-third cup fresh lemon juice IVi cups sugar Vi cup butter 3 eggs, slightly beaten 1 cup sour cream 1 pint strawberries 1 bakery pound cake cut into 18 slices 2 tablespoons toasted sliced almonds Combine lemon peel and juice, sugar and butter; cook over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Remove from heat. Blend small amount of mixture into eggs; return all to saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly. Do not boil. Cool; stir in sour cream. To assemble, set aside eight strawberries for garnish. Slice remaining strawberries. Place six slices cake in a IV2-quart casserole cutting slices to cover bottom of dish. Top with half of sliced strawberries and one cup lemon sauce. Repeat. For top layer arrange remaining six slices cake in dish; top with remaining sauce. Sprinkle with almonds. Slice reserved strawberries to make fans and garnish top. Chill several hours or overnight. Serves eight. Death Claims Mrs. Mumford Word has been received here of the death of Mrs. Mozelle Mae Mumford, 59, sister of Gilliam Un derwood, principal of Chowan High School. She died May 18, in Clayton where she lived. Funeral services were held Friday at 3:30 P. M. in the Chapel of the McLaurin Funeral Home in Clayton. Burial was in Pinecrest Memorial Gardens. Surviving besides her brother, are her widower, Jessie Thomas Mumford; a daughter, Mrs. Doris Jean Parrish of Florida; her mother, Mrs. Bertha Un derwood of Clayton; three sisters; Mrs. Dorothy Mumford and Mrs. Mazie Johnson, both of Clayton; and Mrs. Helen Bailey of Raleigh; four other brothers: Donald and Earl Underwood of Clayton, J. R. Underwood of Raleigh; and Thel Underwood of Virginia; and two grand children. / SAVE THIS SUMWRTire SCHEDULE \ ' I / MON. THRU FRI. \ I Ok K# M to the Big Movies OPEN 7:30 4% M ■ Mwt CBr A W M. coming to the Taylor FEATURE AT 8:00 A\ THEATRE EDENTON, N.C| Mi. Theatre During June. SAT.} SUN- iUX PHONE 482-2312 ///l ™r£^tn°- .aWW » "" 29 1 |3O | 131 | 111 1 2 1 l 3 I >I 4 l 1 HE fV£ L k dl|§jMps. ■■■’'"■ . lsurfh muttor red iuttors ■ — Big i Aj»> iBSBVIVJIBSB in Ms first dramatic movie rote. ffc*V?\ :«« moT I '' sinbad and the *,■-.. liaiis» ***** EYE OF THE TIGER j B nG.*HW OQUfIAS O l ***' a-evmjtne, Ca*w"> FO-ti I —.—IF IV E BIG DAYSI pjsivfel BIG ■ IBflO nS!S kk I HD THE HOIK fejUßpl I tytofim I i| 1' ~DA V I' Jjk '"| |— tFIVE BIG DAYSI |j «?=■ hSbf k -%s& I *UWVtRSM.ncM. r«*T«w*»* I '' IMI * r _ ■ 1,1 1; 1 I I " LATE SHOW FRI. A SAT. 11:15 PM JUNE 3- 'EMMA MAE* I june io-ii tiger force* IvilißHl JUNE 17-18 'ILACK CALVERY* I -S 'tA JUNE 21-25 'JAWS OF THE MASON* SAVE THIS CALENDAR “ * . * I Mr. Sary, 68 Taken In Death Joseph Michael Sary, 68, Route 1, Merry Hill, died Saturday in Albemarle Hospital in Elizabeth City. He was retired from Stauffer Chemical Co. and was owner and operator of the Jersey Motel at Merry Hill. Mr. Sary was a native of Trenton N J., and the son of the late Michael and Anna Koba Sary. He was the husband of Mrs. Beulah Baker Sary. In addition to his wife, surviving are four sons: Marvin Sary of Trenton; Joseph Sary of Yardville N J.; Jerry Sary of Hertford; and Gregory Sary of Merry Hill; a daughter, Mrs. Ann An dreacci of Yardville; four brothers: Michael Sary of Yardville; John and Andrew Sary of Trenton; and Ed ward Sary of Bordenttown N. J.; a sister, Mrs. Mary Bales of Indianapolis Ind; and four grandchildren. He was a memeber of St. Anne’s Catholic Church were funeral sevices were held at 10 A. M. Tuesday with Father Joseph Klaus and Rev. Bervin Ferg uson officiating. Burial was in Capehard Church Cemetery in Merry Hill. Rosary was held at 7:30 P.M. Monday in Williford- Barham Funeral Home. Pallbearers were: Cullen, Allen and Larry Baker; Jimmy and Rodney Smith, and James Dail. TePAv'tf ARMY SCOUTS ARE ARMORED WHO MAP -TW£ ROUTE FOR tank;* "Sorry, suh. We ran dry." TyCer do ' vntown e