/ The Wind
?lis Cottage
r-yvp His Water
\ electrification of
i i when one can
windmill with a
, :??> anl a generator,
enough current to
pump his water
fngerator?" mused
And so Mr. Morrisette, who has a
summer cottage at Kitty Hawk
Beach 13 going to let the sea winds
light his cottage and pump his
water. Mr. Morrisette will not use
the old farm type windmill, but the
new airplane propellor type, which
is much less expensive, easy to in
stall and quite as efficient.
It is an idea that many cottage
.owners up and clown the coast can
profit by.
a
PENDER'S
You Can Save
More Here!
Shop at Pender's for your daily
food needs and you'll find your
budget always in balance.
i A TOASTIES
Ua\\Cansiy\ 2 Pkgs>
jest foods
Sfeyonnaise 8 oz- j-ar 15c
16-oz Jar 27c
California I Pa/mo iiVe 1
PEASHES I JOAP \
1$'Large Can / " ^of 13c I
oLONIAL PI RE CONCORD
Crape Juice?mt Bottle 13c
ffrnart Bottle 25c
!" Ji/ue Fin ?/ Southern Manor
MM FISH / TEA
1Cans 25' I Mb Pkg. 15?
LifillY'S ALL GREEN f
Asparagus 2 cans 45c |
I). P. Blend Whole Wheat
80FFEE || BREAD
21' lb. 8c Loaf
=^~ ===== I
Roas'n Ears
paragus. May peas,
" v new potatoes.
?irins onioas, beets,
irons. We specialize
>nd vegetables in
ea on.
""i Koad Street
!N 1S7 and 31
any part of City
S?
vwitch to
IS!"7
W*
co
JERSEY'S
?nest ^
w NEIGHBORHOOD STOifS and LEADINGJAVERNS^
ijjlP^ Orange' Crush
0*^ Bottling Co.
Westover Boulevard
Elizabeth City, N. C.
PLANNING EASY
MEALS FOR NOT
SUMMER DAYS
?
j The easiest meals are those which
are partially prepared in advance?
from left-overs, if you please. Now
if there happen to be no left-overs,
make some by cookihg a large piece
of meat during the cool morning.
jThen you have only to re-heat and
serve at dinner time. J
! If your refrigerator is adequate,
you may cook several days' meat
supply at one time. There are so
'many different ways to prepare and
serve already cooked meat that you
' never need worry about monotony.
Sliced cold for sandwiches, re-heat
'ed in tomato sauce, diced for salad,
jellied for a salad, creamed with
; vegetables for a casserole dish?any
of these are easy hot-weather dish
es.
As to the meats suitable for these
dishes, practically any kind of meat
may be used. A baked whole or half
| ham, a rib roast of beef, a chuck
jor rump pot-roast, shoulder of pork,
leg or shoulder of lamb?in fact, you
will find that any chunky piece of
meat whether it is roasted or brais
ed as a pot-roast has many possi
bilities for use in this way. Fol
lowing are two receipts for using
j these so-called left-overs. They are
(suggested by Inez S. Willson, home
economist.
Mexican Barbecue Beef
' Slice cooked beef very thin. Make
a sauce by cooking a medium-sized
jonino, thinly sliced, in 2 table
' spoons butter until brown. Add" 1
: chopped green pepper and cook for
five minutes longer. Add 2 cups
'stewed or canned tomatoes, a few
| drops of Worcestershire sauce and
let simmer for about ten minutes.
'.Re-heat the thinly sliced beef in thij
| sauce.
Uven Hasn
2 cups ground left-over meat
4 medium-sized potatoes, raw
1 cup stewed tomatoes
2 stalks celery
cup gravy
1 egg
1 medium-sized onion
Salt and pepper
Put meat, raw potatoes, celery and
onion through the food choper, or
ielse chop every fine by hand. Mix
i into this the beat egg gravy, and
tomatoes. Season with salt and pep
per and put into a well-greased bak
ling dish. Bake in a moderate oven
350 deg. F.) until the potatoes are
done, about thirty minutes.
I
I
Corn Off The Cob
Affords Many A
Tempting Dish
Long before Columbus came to
America, corn was growing in a wild
state on the plateau of tropical
America, and was cultivated by the
natives who no: only roasted it on
the ear. but ground it into a primi
tive form of what we. today, call
corn meal. It is said that Columbus
carried the first grains of corn into
Europe on the return from his first
trip to America, but although it was
introduced into Spain at that time
it was not until the late sixteenth
century that Prance became ac
quainted with the sweet American
corn.
There can never be too much said
about ccm. Here, then, are a few
corn recipes, guaranteed to make
the family more enamoi^J with
their favorite than ever before.
Baked Corn Veneiia
Scrape
6 ears of corn (2 cups). Beat
2 eggs. Add corn to eggs. Re
move the seeds from
1 green pepper and chop it finely
Add
'?j onion grated. Cook in
3 tablespoons butter for three
minutes. Stir in
3 tablespoons flour gradually add
3 cups milk and
1 cup mild cheese grated. Add
Salt and pepper to season and
dash of granulated sugar
Add to the corn mixture. Turn
into a buttered dish and
sprinkle with bread crumbs
j Bake in a moderate oven until
firm.
BkTA w T 10]l] I fe^a M /0]? "1 ?J I il^l 'c
WulZk. 1 il
1,1 111111 ' "" , 'i:
12,000 f I
PUSHCARTS'
SUPPL/ i|
NEW YORK i:
CITY |'
25% !
OF ITS
rhmkimb'!
? I 1
'FRENCH,
DRESSING
QUITE UNMI
?FRAW?.IS<#
AMERICAN
? ORIGIN.
over.TlSOjOOO |
LOAVES OP BREAD
AND 60,000,000
ROILS *rc COWUNK)
ANNUALLY <n U.S. j
mmvMfk.;
/J5 TOT W.' "*r[- p
Corn Fritters
Beat
2 eggs. Add
1 cup corn
1 cup milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon sugar
Pepper to taste. Put all into j
double boiler and cook until |
? thick. A little flour may be ?
added to bring this thickness. |
When thick, pour out onto a'
large buttered plate and cool.
Cut into strips, roll in egg,
then in cracker crumbs, and
fry in deep fat. Drain and serve:
hot. These are very delicious/
and if made correctly, very
light.
Corn Stew
Combine
3 cups of corn, either white or
yellow, with i
1 tablespoons flour and
2 cups scalded milk and put in
double boiler. Cook until the
corn loses the raw taste. Then
season sparingly with
Salt and sugar to add to the j
sweetness.
Corn Sante
Scrape the corn from the cob
until there are
3 cups kernels. Add
1 tablespoon flour
Pew grains of pepper
Salt, and saute all together
gently in butter until brown
and tender, 15 minutes is the
usual cooking time. A bit of
onion, grated, adds to the
piquancy.
Corn in Tomato
Left over corn is excellent when
put into the center of tomatoes,
I which have been scooped out.
! Mix the corn with the tomato that
jhas been removed. Add salt and
;pepper. A bit of finely chopped:
green pepper gives a spicy touch.;
Fill the tomato cup with the corn
mixture. Top with butter and a|
sprinkling of bread crumbs. Bake!
in a moderate oven until the toma^
toes are done.
New and Unusual
Frozen Dessert
When you tire of your old form
ula for icea cream or sherbert and
hunger for something new, here is
a wholesome novelty that should.
hit the spot. It is called "Tropical!
Delight."
Carefully combine and freeze t'hor- j
oughly
2 cups crushed pineapple
2 cups crushed ripe bananas .
2 cups whipped cream
2 oranges < juice and grated rind) :
i 2 limes or 1 lemon (juice and!
grated rind)
2 eggs whites, whipped light
2 cups powdered sugar
2 tablespoon.'; vanilla. Serve with
grated cocoanut. This serves
15.
The Right Way Is
Easy Way to Broil
I
| There is a right way and a wrong i
way to broil meat, says Inez S.I
|Willson. home economist, and as is
I usually the case, the right way Ls
imuch easier than the wrong. In
stead of having to stand close-by
and turn the meat every few sec
onds during broiling, a single turn
'is all that is needed,
j The secret of this simplified mcth
'od is in placing the meat far enough
?from the flame or heating element
'that by the time one side is nicely,
browned, it is about half done. It is
turned once, and by the time the!
_|
econd side is browned, the meat is I
lone. According to experiment, the I
jroper distance is about three inch- j
,'s from the top of the meat to the ' c
leat. Of course the broiling oven c
?hould be thoroughly preheated, and
he oven regulator turned to "high" 1
'or this distance to be accure. 1
For More Even Cooking
Not only is this "right" method <
jetter for the cook, but also better
'or the meat, because it is more '?
;venly cooked in the end and no \
neat juices are lost by frequent j
aiercing with a fork. *
It is a fact that salt retards t
Drowning; hence in broiling the!
malting is left until after the crown- ]
ing. When one side is nicely brown- '
ed, it is salted and turned. When [
the second side is browned it is |
salted and served immediately on a '
hot platter. |
For broiling, the cut must be ten- I
der, Porterhouse, T-bone, club, and J
sirloin steaks; lamb chops or |
steaks; and ham slices are the cuts j
most satisfactory cooked by this ]
method. Any of these, however, are j
much better for broiling if cut thick
?at least one inch thick. Then
when properly broiled they will be
Juicy in the center, and nicely
browned on the outside.
I
HELPFUL HINTS 1
Sift together through flour sifter 1
>ne-half cup flour, one-half cup,
if powdered alum; put pint of water ,
ind 15 drops of oil of cloves in i
vhite sugar and one-half teaspoonv
ioyble boiler beat.in ihe flour mix
ture and cook until clear and you
nave a library paste. v
Presh fruit stainfcican be removed
from table linen by sponging with
lemon juice and wishing with hot
rater. ?*
:
pulinaryjingles
y by Marcia Camp
Long she pondered o'er the question
Tilt her soul uas sorely tried.
And the moments sped by swiftly
Toward the time she must decide.
Each proposal she weighed care
fully.
Each suggestion was decried.
How to solve this vexatious problem
j She alone could now decidct
When at length no time was left her
For milady to decide.
All triumphant she leaned forward?
"A CHOCOLATE sundae, please!"
she cried.
A HOME MADE CHOCOLATE
SUNDAE
' - most popular of all American
1 desserts?icecream?and the most
I popular of all American flavors?
' chocolate ? when combined, should
i and do make a hit with practically
[ every American palate. And when
I served as a sundae with a sticky
cascade of snowy marsh mallow sauce
' they are unrivalled in their appeal
' to all ages.
? [ This particular chocolate ice cream
t Is home-made with carhpflre marsh
[ mallows, so it is sure to be flavored
' Just to your own taste and textured
like the finest ice cream you ever
| bought Besides this virtue it is eas
I
ily made and easily frozen In you:
refrigerator, requiring no stirring j
and in fact no other attention from
the moment it goes into the freezing
tray.
CHOCOLATE MARLOW
16 campflre sugar
marshmallows 1 teaspoon
1 square bitter vanilla
chocolate Salt
1 cup milk Yj pint whipping ?
3 tablespoons cream
Put marshmallows, chocolate and
milk into top of double boiler and
steam until marshmallows and choc
olate are melted. Add sugar, vanilla
and salt; cool. When cold and slight
ly stiffened, fold in the stiffly beaten
cream. Turn into freezing trays of
mechanical refrigerator and freeze
without stirring. Serves 5 to 6.
MAKSH.MALLOW SAUCE
20 campflre 3 tablespoons
marshmallows cream
t cup sugar 1 teaspoon
la cup water vanilla
Melt marshmallows with cream in
top of double boiler. Meanwhile boi!
sugar and water together until syrut j
spins a thread. Add vanilla anc I
serve hot, on chocolate mariow. I
Served with a good home-madt
cake, this makes one of the best
possible hot weather desserts.
n . ..
CAMPFIRE MARSHMALLOW KITCHEN PHOTO
Don't walk aro.ind in circles.
Order your groceries from us
and be assured of the best.
PHONE 653
Sunshine Grocery
i
l .
DRINK .... i
IN BOTTLES
i
i ?^ :
Swift Brookfield !
i
Products
i i
Pimento Cheese
Swiss Cheese
American Cream
Cheese
Butter
Mayonnaise
Sausage
Elmer Brothers j
Southern Avenue
r i
A Cool Kitchen >J
..4*
and Better Health
For Only +.
JOr p&Ji
5 cu. ft. Flatop or Monitor Top
General Electric Refrigerator
AND
4 Unit 16 inch Oven
HOTPOINT RANGE (Installed*)
Your Old
Equipment
Down
Let Us Explain
The Plan
* According to our
Free Wiring Plan
LIGHT OFFICE
MAIN AT MARTIN
PHONE 80 (Ed Jones)
Meats
Too High?
Eat More
> FISH
BLUEwj
PISH
THOS. CRANK
? X
SEA
CITY MARKET
PHONE 204
THE BEST POULTRY
I supply the ta bles of the best homes in Elisabeth
City and keep my trade by sellinf only choice fowls.
JOHN T. DAVIS PHONE 724 \
NOT A COMMISSION DEALER /w. (
? ?
i ? ??1
w. ,.?-r T
B ' I 'HE reserve of power la the Norge
J. cold-making mechanism brings joa
more depeodable refrigeration?and It
brings job greater economy? Since
B the Rollator Compressor never has to
B work to capacity, It uses very Dale
current? Get the Inside facts abort fl
fl Rollator Refrigeration? fl
Come in and see the Norge?? OS
. A
QUINN FURNITURE CO.
Monthly ELIZABETH CITY, N. C. ;
Payments S. W. TWIFORD, Owner
w
' ? O