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ENTERED AS SECOND-CLASS MATTER AUGUST 20, 1928, AT THE POSTOFFICB
AT TRYON, N. C. UNDER THE ACT OF CONGRESS* MARCH 3, 1879
THE THm III III mum
The World’s Smallest Daily Newspaper, Seth M. Vining, Editor.
Vol. 15. Est: 1-31-28
TRYON, N. C., FRIDAY, SEPT. 18, 1942
CURB REPORTER
Weather Thursday: High 88,
low 65. . . Mrs. Edgar C. Rowe
has received news of her son, An
drew Loring Rowe, being com
missioned a lieutenant (j. g.) in
the Navy. He has been ordered
to report to Boston for training.
.The State Magazine at
Raleigh which had such an inter
esting story on Polk County last
week, honors Mill Spring high
school this week with a picture
of the attractive building and the
following news story: “Mill Spring
high school, one of the most mod
ern school plants in Western
North Carolina.. Every piece of
furniture in the building was made
by the boys in the Manual Train
j- ^vSpepartment. Music and Bible
^af£i»ffered as new courses in the
school. Both the high school and
_Continued in Back Page
LOYD PANTHER HERE
Loyd Panther, CWT, is home
from Navy hospital, Portsmouth,
Va., for about a week, and is visit
ing his wife, relatives and friends
in Lynn and Tryon. Mr. Panther
was injured while in active ser
vice somewhere in the Atlantic.
Before being called back into ser
vice about two years ago, Mr.
Panther served in the Navy for
about 16 years. He has been to
practically all the important ports
in the- world and is proud of the
work the Navy is doing.
State College Hints
For Homemakers
By Ruth Current
(State Home Demonstration
Agent N. C. State College.)
Nowadays everyone is interested
in thrifty meat dishes. Good stew
is an old standby and- here is how
to make it. Allow about 2 pounds
of lean raw meat with bone for
a good all-meat stew fo% 6 per
sons. For a stew with vegetables,
you can use less meat, of course,
but the more meat you have the
more nourishing and tasty will
be the stew.
To make a good stew first flour
and then brown the meat in fat
before you add water. Brown the
vegetables a few minutes in well
flavored fat. Vegetables are at
| their best when you cook them
j quickly, so don’t add them until
the meat is almost, if not quite,
! tender.
It doesn t matter whether the
water is cold or hot. Add enough
; water to cover the meat and sim
mer slowly until the meat is ten
der. Don’t boil. Many cooks like
to add a sliced onion for savory
flavor. If the stew is not thinck
enough by the time the meat is
tender, mix 1 or 2 tablespo&nfuls
of flour to a smooth paste with
a little cold water. To the paste
add several spoonfuls of the hot
stew and then stir the mixture into
the rest of the stew, and cook un
til smooth and thcik. Season to
taste with salt and pepper and a
little chopped parsley if you
> have it.
Predictions right now are that
I Continued on Back Page