Newspapers / The Cherokee Scout (Murphy, … / July 27, 1939, edition 1 / Page 8
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~ j "y'.' Here's A Peach That Is Really i It's t ?.->" o answer -he question, t 'What i- th umni'-r ?i> ? ert favoi - , ite?" When peaches are ripe there is Hist one answer, ami that is. fresh peach shortcake. The 1 . :?.# vets:>>n ??f this ever-popular <!< .? rt puts chilleil pink-tint t ed peaches between thin layers ??t t crisp tiaky pastry. That makes shortcake that is >hort. This new ( short?. ake has several advantages es- ] pecially welcomed by cooks in hot , r weather. The "cake" is made accord-j( ing to a standard pastry recipe and ] llien "waffled" in the waffle iron un- | tfI delicately grow tied. The short- ; < ake>? ar?- ready to serve in a matter | of initiates for the waffle iron does . the baking quickly and with out ovci , heating the kitchen. Then, too, waff- , led shortcakes can be made in the cool of ihe morning and stored like pastry shells until ready to be served. 1 Mark the rounds of pastry with a knife along the quarter sections when placed irs the waffle iron to bake. This makes them come apart easily without breaking. ^^9 1 WAFFLED SHORTCAKE ? i l <?l WIM.ll. I IUUI 1 teaspoon salt J l'-? cup shortening 5 tablespoons coM water Sift flour and -wilt together. Add} /at and cut into the mixture in large globules which are thoroughly coated with flour. Add water gradually. Mi\ !, Io u dry dough. Do not knead. Place ; * ?ii ;i lightly lloured pastry cloth. Ruii and fold. (Folding approximately three times give good results.) I * Cut round of pastry to fit well m- , | side the waffle iron to be used. Roll ' , pastry approximately V? inch thick,. i )?!( thicker than that used for pies. ! I Hake in a moderately hot iron to j avoid scorching. After placing pastry . in the iron, cut to follow the sections t of the iron. This insures smooth op- j oration of the portions. Any fruit in i season may be used wi|h whipped 1? cream added as desired. i ^ SUBSCRIBE TO THE SCOU 1 $150 PER YEAR ""f Jr i . (p\ ( \y - <s X //J I J % M\ TFRIGI ELECTRIC ?p?i For Cool, Cli The oven is heavily insulated to 1 kitchen. There arc no flames to bio be opened wide. See this thrilling ^ score of cxc< Choosei Kta I E WALTER Phone 124-J THE CHEROKEI ? iktt PAGE i Shortcake Sensational T ry This Hot French Dressing For Greens Xovv's the time to try unusual ,T??ns?the dandy dandelion, the lusive dock. the pungent mustard. I'he tender. youngest ones are good raw. t ne older ones cooked together. k\?i salad or as special dressing for luickly-eonked greens you'll like this IresNinp to serve -tot: Combine a fourth-cup salad oil, two tablespoons lemon juice, a half-teaspoon salt, and half-teaspoon sugar. Heat them to boiling point, pour over greens and sprinkle with a tablespoon minced j mion and a half-cup Roquefort hee-ie. Mmni? Look! A Different Dish!) I*. I ?i r**ii u isn t mostly Litner Don't ever rubber stamp youi nenus. It's no fun at all for families o eat the same old familiar fare all the time. Why don't you scurry aound and dig up a couple of brandlew ideas for suppei tonight?say something qui< k and easy that's gusirinteed good eating like this casserole f liver with chicken noodles? Liver With Chicken Noodles Sptinkel 1 pound beef liver with alt and pepper, then roll in flour. Sear on both sides in a very hot ;killet with 2 tablespoons fat. Place n *. greased casseroles or baking pan ind pour over top?1 medium < 10uincc) can chicken noodle soup. Hake uncovered in a moderate oven degrees Fahrenheit) HO minutes. RFAPEFRUITS Pour contents of one No. 2 can sweetened grapefruits juice in ice uhe compartment of automatic reprigerator; color ^rifh strawberry or aspberry juice if desired. When frozen. put grapefruit juice cubes in tall classes: pour in chilled canned orange najefruit juice blend and garnish vith Maraschino cherry and sprig, of nint. j v KITCHEN!"} DAIRE i RANGE1 mw Cook/no keep heat inside, and out of the w out?doors and windows can new* range that Comhiues Low h Speed ... Sure Results... and a :ptional features. ? from 6 beautiful Frigidaire Electric Ranges COLEMAN Murphy North Carolina i SCOUT. MURPHY. N. C.. THURSD/ NEW WRINKLES ON PREPARATION OF CUCUMBERS \Y, like them -diced thin and served i r i -p and coid as a relish. V\ e like them direct and mixed it; salad. But. h. sr f ail. we like them hot?ho: -as a vegetable W'jn the meat course. Like this. Hot Savory Cucumbers ? cucumber:- (e-6 inches long! I caii condensed consomme :nad1 dene - tablespoon.; butter Salt and pepper IVc! the cii *umber>. Cut into fourth-. lengthwise. cut out seeds. Cook ir: the consomme for 5-10 minutes, or until lender. Drain, leaving l* to 'a cup liquid on the cucumbers. Add but-1 ter. salt and pepper and stove hot. Serves 5-0. Variations Served with thickened sauce ? I Drain liquid off the cucumbers af-' ter they are cooked tender. Molt two J tablespoons bu|ter in a saucepan, add ! tablespoon flour and cook until ; frothy. Then add 1 cup of the con- i somme m which cucumbers cooked, j cucumbers on toast and pour j thi hot sauct over them. Minted Cucumber*? Take 1 tablespoons of consomme\ in which cucumbers cooke. Heat and acid 2 teaspoons chopped mint, 2 tablespoons butler, salt and pepper. Serve over drained hot cucumbers. Herb Cucumber* Take 4 tablespoons of consomme in which cucumbers cooked. Heat and add 2 teaspoons chopped fresh tarra- , iron. 2 tablespoons butter, salt and I pepper. Serve over drained hot cu- 1 climber.'. ANY QUESTIONS? This information service on education is brought to you by special arrangement with Teachers College Columbia University. New York City Questions on education may be submitted through this newspaper. QUESTION: Should homework be required in elementary schools? REPLY: The general trend of ed- 1 ucational practice has been towards the curtailment or elimination of re- . quired homework. It has been found that home study is generally' low in efficiency and that supervised ! study in schools allows the pupil to i learn more in less time. On the other hand, many educators I feel that some homework should be! required in senior high schools be-J cause of the desirability that the .;tu- I dent learn how to study at home so that study may ho continued in adult The year 1039 Yearbook of the | American Educational Research Assn. says regarding this matter. "Generally speaking, the evidence and opinion of educators are against homework." QUESTION: How do college grad uates generally obtain their first jobs? REPLY: Work experience prior to graduati'in led to tlie first job obtainin the cases of 22', of a group of about 44,000 alumni graduated from 1 universities in 20 states during the period 1928-1935. 33of the men graduates reporting said they obtained their first job through personal initiative and search; 1', through employment agencies private or public; 17% placement by the college or members tin- faculty; IV. through family influence; 1' < through alumni assis' a nee; 20', through fraternity rela tit nships. and 8% through other miscellaneous methods. Of the women graduates reportingl V, had obtained their first employ-' nuni through employment agencies! and only 9 / by means or" family in- | fiuence. 0 . -rwis the percentage* showed only slight variations from: *h<-.w for the men. QUESTION: Wnen do babies v iner-l ally begin to walk? REPLY: Stndiis show i'rat between! 60% and 70% of nil hnV,... lC:?rr. to' walk between the ages of 11 and I-1 , months. At. 12 months the average baby will be able to walk when held uy nns hands. At 15 months he will ususally be able to walk alone without support. At 16 or IN months he will be able to walk naturally and easily, j If a baby progresses more slowly than average it is not in itself cause i for concern. Heavy babie.., for ex-1 ample, learn later than light ones, | and even if of the same weight two ; babies may differ in rate of progress.! Children need not be urged. They j learn in their own good time, and if given a chance to use their limbs and i something to grasp for suport. they j learn just as rapidly if left to them- j selves as if they were encouraged. At 18 months most children can at least | stand alone and take a few .steps. ' PEACH QUEENS Sponge or plain cake Soft custard Sliced, sweetened peaches j 1 Whipped cream | Place sponge cake in a dessert dish or sherbet glass. Arrange sliced sweeti encd peaches over it. Pour over this 1 soft custard, cooled. Top with whip-1 I ped cream and slice of peach or half; I pecan or walnut meat for garnish. ^Y. JULY 27. 1939 I SEASONABLE SI BY BETTY Here and there is a man. yes. and sometimes a woman, who looks at you in digust when you mention a salad. "Our grandparents did not eat a lads", they say. " and they were nealthy enough. Why do we have to be served with rabbit food and fruit in the form of salads?" I hardly know what to say first in reply. "Because we like salads" is perhaps the real answer. "Because they are good for us" is the reply of the diet expert. But 1 usually take up the gauntlet thrown down and prove that grandfather at <1 grandmother ate plenty of salad food, even though they knew nothing about salads. They ate fruit from the orchard, berries from the fields, lettuce, cucumbers. carrots, cabbage and radishes from the garden. Thi-y nibbled on wild nuts, cut? dandelion greens, grew pepper grass and nasturtiums?they gorged on salad foods in season. Anil: ill the winter, they louJdy lamented, the fact that such foods were not' obtainable. j Today we may enjoy salads whole! vcar Ymiml I .dtnn., ....1. I ? tau- | bage. oranges, lemons and apples arc obtainable at any time?and one can i make dozens of tasty salads without i going beyond these few foods. The salad is a light, balancing, vitamin-filled delicacy that should ap-1 pear on the home table daily. And it j should be varied, too. Don't get the j one salad-tomato-sliced-on lettuce habj it. This is a good dish but take advantage of new fruits, berries and vegetables for color contrast and group tables as they appear. Choose fruits | and vegetables for c olor contrast and , group attractively. Vary salad greens' ?lettuce, romainc. chicory, water- | cress, raw spinach, purple cabbage ?making sure they are crisp. One of our best salad foods is the orange. Colorful, juicy and refresh, ' ing, it is in the market the year, round. It is a foremost source, also, I of important vitamin C, which must I ho eaten each day in some fresh, un- i cooked, food. Lemon juice is also used to make salad dressings more! healthful and flavorful. Vary the serving of your salad, too. ^ Let it appear one day as a first r? i m jrre NOW But I would like to tell you f all about Mountain Valley milk. I'd tell you How much 1 enjoy it . . . how it makes me gain weight every sin-gle day. . . and how long it seems before I get it! But I can't talk ' And besides, I'm pretty busy, now! THE ONLY PAS THE ONLY CREj In All T1 BUTTER ? EGGS ? AND FEEDS DELIVE Your Baby Needs MOUNTAIN VALL Double Boilc I Peculators 16 qt. Kettle 14 qt. Dishpan .. . Cookie Sheets French Fryers MURPHY HA ? phoi *mr M JMMER SALADS \t BARCLAY | course appetizer, nuair as a Isac^l | main dish, or a ;t surprise ,>%^B The following ru-i:.p> ltK. : 3B illustrations: B Summer Fruit Combination K Appetizer alad. % I5?etvi-r 1) B^* 1 <?r 5 orange.- B 3 or 4 peach IL 3 or 4 pear slit.- Bt .i ??r 5 berries. gvaj or chi-rngj^wi I Arrange ingi-i. individual salad ; Serv? B French dressing. 1 . ^Bnl lefrcshing juh-v ? ,.B|j , bringing ??u! ' of t> r^B \ fruits. ^B ~ Orange Prune Cheese Salad B ^ A main c -aia-1 B V 4 or 5 oranges. p? e<i an?l ,;.c^B r Lettuce B C I 'J.U prune:-, cooked 1 cup cottage chet B. I An???"' = w > in I lettuce-covered salad plait, i--^B leach with a prune -luffed p^B cheese. Serve with a:.v >it-sired | ??? "^B Variations: Stuff prunes t^B I cream cheese or peanut butter ened with orangv juice. % Orange Honey Ambrosia SaUd B A dessert salad ;> . Dip 4 or 5 orange slices in >ii?|^Br warmed honey which has been in a flat bowl or saucer. Theni^B both sides of slices in coconut ^B3 tangc on a bed of letuce and garn^B^ with dots of canned or mara?d^B,'' cherry pieces or with whole fi^B'' cherries or unculled -trawberries.^B . SCRUMPTUOUS SAUCE Those "same old chops" will 'j^B a new lease on life (and appet:^B,v! if you serve them with "Sauce O^B bcrjr". That's in Norway where ^Bj.1 best sardines some from, and if j^Bf think a sardine-and-relish Haste do^B n't belong on steak and chops yoj^B find out different. Here now: 1 Mash to a paste can of ! sardines. Add '4 <-up chili sauee^B' catsup, juice of l. lemon. I '..ib^B spoon very finely minced parsley 1 tablespoons butter. Season withs^B a sprinkle of red pepper or taba^B" Serve cold, or better., heat v^B^ gently and serve bubbling hot u^Bl small sauce cup on a sizzling pia:ifMI tty Busy B TEURIZED MILK \M BUTTERMILK lis Section POULTRY ? SEEDS RED TO YOUR DOOR. i Pasteurized Milk! ,EY COOPERATIVE h.11WlTIf irs Vi to 3 qt. I ; 2 to 10 Cups ft $1.25 ft RDWARE Cdl NE 25 m
The Cherokee Scout (Murphy, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 27, 1939, edition 1
8
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