Newspapers / The Courier (Asheboro, N.C.) / Jan. 25, 1934, edition 1 / Page 3
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SHOPPERS Importance Of Breakfast In Winter In the summer when the weather is hot and apt to be enervating break fast does not play such an important role in contributing to comfort. It should be light and stimulating rather than heat and energy producing. But when cold, snappy days arrive it’s an excellent idea to start the day with a hearty breakfast. It creates heat and energy and gives a grand start to a day bound to be fall of activity. Many people who, during the summer months, fall into the habit of breakfasting on orange juice, toast and coffee neglect to change with colder days to a more substantial meal and wonder why they feel tired and pep less as the morning weans on. Try a well-round ed breakfast and see how the old energy returns! There are many menus suitable for breakfast—it’s unnecessary to serve the same thing day after! day. Cereals alone run such a wide and inclusive variety range that every taste may be easily sat isfied. Naturally hot cereals are first choice wintery mornings but they may be varied occasionally with the many different “ready to-serve” cereals that are on the market. And these in turn take on new interest when they are served with sliced fruit. Fruits Start The Meal Orange juice ds a favorite with nearly every one, but it’s a wise plan to serve the oranges sliced or halved occasionally so that they will seem inviting. Grapefruit halv ed and sugared is also a. prime fav orite. This fruit may be served in ^sections from which all the fibrous skin has been removed? It’s deli cious with salt and lemon juice*. Can ned grapefruit should be kept on the shelves to fill in those emergencies when fresh fruit is not on hand. Apple sauce and baked apples prove an agreeable substitute; prunes, stew ed apricots or pears are a welcome variation. Many enjoy a tomato juice cocktail as a starter foor the morning meal. Cereal Follows The Fruit Iky serving cream of wheat or any cereal of this type cooked with a handful of raisins—it’s -very good. Com meal mush cooked for along -time is a grand cereal dish. New Breakfast Dishes Have you ever tried adding bits ■of bacon—crisply fried and broken— to eggs well beaten and fried, pan cake style? They are very good— particularly when served with maple syrup. Com meal—sliced and fried and served with honey is another satis fying dish. Then there are pan cakes and sausage—perennial fav orite—hearty enough to send the hungriest man out into the cold world with a feeling of satisfaction. Some suggestions for breakfast me nus follow: Orange Juice Scrambled Eggs Broiled Bacon Toast Plum Jam ( Coffee , j ' Sliced Oranges I Prepared Cereal 1 •' Waffles i i , Sausage Patties i j' Maole Syrup J Coffee ’ ! Grape fruit j Poached Eggs on Toast Honey ; : Coffee i v ’ Orange Halves 1 Bran Cereal ■ Scrambled Eggs Frizzled Dried Beef Hot Bolls Coffee ! ; Tomato Juice 1 i i Oatmeal and Cream ! ! French Toast ! v 1 ’ Bacon ' > \ ; Coffee * Orange Juice Hot Cora Meal Mush Creamed Eggs on Toea$ | Coffee Prunes ' Hot Muffins ? Fried Ham Jam [ Coffee f Baked Applies • Wheat Cereal Fried Eggs and Bacon < - Toast and Orange * Marmalade 1 Coffee j ! J1 ! j ones in a new guise that will give interest and variety to winter meals. Shepherd’s Pie When you have some left-over cooked lamb, or lamb stew, it will he particularly nice for that old fashioned dish—a “shepherd’s pie.” Of course you can use other meats for the filling, .but lamb is the tradi tional meat for a shepherd’s pie. In stead of a pastry crust or one 4 made of biscuit dough, this kind of meat ipde has a crust of mashed potato. So, while it has practically the same ingredients as a hash, the family will like the dress and flavor so much that it will not occur to any body that shepherd’s pie is just an other way of serving leftover cooked meat that is in small pieces or minc ed. . To make it you comply grease a baking dish and cover the sides with a layer of seasoned mashed potato. Fill the center with well seasoned, slightly thickened lamb stew without potatoes—or ground cooked lamb or other meat, in gravy, or chicken, or fish—whatever you have on hand. With lamb be sure to include some onion among the seas onings and a few drops of tabasco or Worcestershire sauce. Or, by way of variety, add a cupful of tomatoes. Cover the top with a thick layer of mashed potatoes, and bake in a moderately hot oven until the pie is hot through and lightly browned on top. A small amount of baking powder in a well-beaten egg adds to the lightness of the potato. SALAD OF COTTAGE CHEESE AND PINEAPPLE FOR LUNCH Cottage cheese lends itself espe cially well to salads, whether French, mayonnaise, or bodied dress ing is used. The cheese may be formed into balls or sliced. It may be molded in small cups or passed through a pastry tube. Lettuce is the favorite base or bed for a cottage cheese salad hut other crisp fresh green salad materials can be used. You can make a salad that consists only of cottage cheese on lettuce, or you can add cottage cheese at the side of a plats of vegetable, fruit, or jellied salad. .Ground raw carrots and onions combined well in flavor with cottage cheese for salad. Canned pineapple seems to go particularly well with it, whether you mix crushed pineapple with the cheese or serve the cheese on or near a slice <xf .pineapple. Bright highly flavored garnishes like pimen toes, green peppers, beets, olives or pickles, give an attractive touch to these salads. The cottage cheese is also excellent with various raw salad vegetables — tomatoes, cucumbers, celery, or green peppers. To be enjoyed most the cottage cheese should be used as soon as possible after it is made. It will keep in the refrigerator a few days but should not be held too long or it will develop a strong flavor. STYLE BRIEFS Schiaparelli’s “airplane” styles are influencing some of the smartest evening gowns done with back ful ness. It’s not just ordinary fulness ibut suggestive of the whiz and mo tion of airplane wings. Initials and monograms continue to adore almost everything—and that means not only apparel, but things for the home—linens for dining room and bed room, towels and washcloths for the bath room, and towels, dish cloths and holders for the kitchen. There’s nothing smarter than the monogrammed dresser set for the boudoir. The New Year has ushered in a sprightly array of lingerie touches for pepping up pretty frocks. Crisp little collars, bibs and jabots give a new style interest to the dark crepe or woolen frock. Rayon jerseys and sturdy knit weaves are important news in new bathing suit styles. The halter neck, backless models are favored and dark blue is a favored color. One notes pockets on frocks for morning, noon and night. They are featured on evening gowns. They cue decidedly smart and practical, placed low on the right sleeve of sports frocks. As for hat silhouettes, there’s no end of now smart ones. The Easter bonnet may be a beret, a toque, a tricorne or a turban. There are off-tbe-face styles and down-overthe right-eye models—treatments equally important The general movement, lowever, and one sponsored by Agnes, ••!•■•*«= XMUWS; and composition Healthful Salads for Mid-Winter AT THIS season menus need, perhaps more than at any other of the year, the lightening Influence of healthful, fresh, crisp salads. They are necessary for both nutrition and appetite appeal. Yet at this sea son, there is often not the wide selection of the fresh vegetables that are so abundantly available during the spring and summer months. Wise, indeed, is the homemaker who capitalises on those that are to be had, and uses her ingenuity in serving them in so many guises that they continually seem new and Interesting. Cabbage, one of the most healthful of vegetables, is fortunately obtainable in almost all markets and Is a universal favorite—especially with men. Below are some ex cellent, everyday salads for mid-winter menus. Several feature this im partial vegetable—cabbage. Your family will enjoy everyone of them! Molded Vegetable Salad 1 tablespoon gelatin % cup cold water % cup boiling water 3 tablespoons Pure Vinegar 2 tablespoons lemon juice % cup sugar 1 teaspoon salt ?4 cup diced celery 1 cup cooked peas 1 cup shredded cabbage Soak gelatin in cold water five minutes and dissolve In boiling water. Add Vinegar, lemon juice, sugar, salt and vegetables and mix thoroughly. Turn into individual molds and chill. Remove from molds to salad plates. Serve with Mayonnaise. Thin slices of cooked meats may be arranged around the salads for a one-piece luncheon. Vegetable rings are very color ful and attractive for serving at a buffet supper, passed on a large plate or silver dish. Carrot and Cabbage 8law 2 cups shredded cabbage 2 cups shredded carrots 8 Stuffed Spanish Olives, sliced 1 small onion, finely diced % cup Mayonnaise Dressing 4 teaspoons Pure Malt Vinegar % teaspoon salt 1 teaspoon sugar Place all ingredients in a bowl and. mix thoroughly. Serve on crisp beds of lettuce and top with May onnaise Dressing. Dutch Potato Salad 4 slices of bacon 1 onion, chopped % cup Pure Cider Vinegar 2 tablespoons water 3 tablespoons sugar 1 teaspoon salt Pepper to taste 3 cups diced cooked potatoes 1 tablespoon minced parsley Cut bacon fine and fry. Brown -<nion in fat and add vinegar, wa ' r, sugar, salt and pepper. Allow boil, then add potatoes and •sley. Heat thoroughly and serve. Julienne Salad 2 cups shredded cabbage 1 green pepper 1 cup cooked carrots, cut into strips 14 teaspoon salt Dash cf pepper F •'move outside leaves 'rom a GRAY'S CHAPEL SCHOOL Our school is half out and we feel that we have had a very successful year so far. We as teachers are tery proud of our fine student-body and community, although we have a Few students we want to make special nention of, due to the fact that they are outstanding in their work and conduct. In order to make the honor roll me must have A on deportment and make all A’s as their scholastic marks, which is ninety-three (93) or above. The honor roll for the fourth month is as following: First grade: Christine Lackey, Opal Pugh, Charlie 'Nixon, Robert Scott. iSecond grade: Gaynell Ward, Irvin Lineberry, Ema Kirkman, Opal Mo il aster. Fourth grade: Sylva Routh, Wesley rroy, Collene Allred, Mae Hackett, Lela Routh. Fifth grade: Ellen Hayes, Kath een Kirkman, Ales Lineberry, Nancy Pugh, Mary Wood. Sixth grade: Murphy Westmore and. Eight grade: Ruth Cox, Millie Pugh, Fay Johnson. Ninth grade: Frances Ellis. Eleventh grade: Mary Jones, Tho nas Williams. > —A. S. Hunt, Principal. In Town and Country mPBi . if'mt'f’ T*HIS youthful town and country sport# frock ia developed in Point device, a moss knit fabric of t has as features a matchin tnd bodice yoke, front button By JOSEPHINE GIBSON Director, Heinz Pood Institute small, firm head of cabbage. Cut in halves or quarters and slice very thin. Put in ice water until crisp. Drain and dry in towel. Re move seeds and partitions from pepper and cut in fine shreds. Add pepper, cooked carrots, salt and j pepper, and Mayonnaise or French Dressing to moisten. Serve on , leaves of lettuce or romaine or on one of the outer cabbage leaves. Brazilian Cabbage Salad 1 medium can Oven Baked Red ‘ Kidney Beans < 2 cups coarsely shredded cab bage 3 tablespoons India Relish 3 tablespoons Tomato Ketchup 3 tablespoons Mayonnaise Dress ing. % teaspoon salt < Place beans in sieve and rinse sauce from them. Drain, chill and add remaining ingredients. T033 together lightly and chill. Serve on a bed of crisp lettuce and garnish with additional Mayonnaise Dress ing. Accompanied by a bowl of soup and whole wheat bread, this I salad forms a delightfi'1 luncheon. ALL IS NOT LOST [By Dr. W. L. Poteat] We lost our battle for the retention of the eighteenth amendment in the Constitution, but we have not lost the war! We recognize the actual situation which has resulted from the repeal of the eighteenth amendment. We reiy upon the promise of the President to enforce the legislation in the twenty-first amendment which guarantees the .protection of dry states from invasion of liquor forces from the wet states, and we have confidence in his purpose to carry out this national legislation. We shall hold up steadily and dear the essential fast that beverage alcohol is the greatest menace to the efficiency and welfare of man; but at the same time we shall support the (best forms of control which are possible under the existing situa tion. We insist upon the administrative officers in our own state enforcing the state prohibition laws, and we pledge them our confidence and support. We feel our Obligation to .help pro hibition a success, and to this end we insist that all parties nominate only persons for legislative and ad ministrative functions who are fav orable to prohibition laws. May we not hope for the cooperation of the press of the state in the support of the manifest will of the people. The spread of intelligence on the liquor problem is another part of our obligation to the present situation. The need of information here is deep and extensive. We call upon all the organs and apparatus of public opinion, the press, the radio, the pulpit, the schools and the colleges, to assist in the spreading of this intelligence. We are confident that such a pro gram, made effective, will prove a blessing to North Carolina and make her an example and inspiration to her less fortunate sisters. ASHEBORO MBT SILER CITY IN TWO GAMES The gills and boys of Randolph County Training School, Asheboro, met the Siler City team on the the Asheboro court, Friday night, January 12. The Siler City girls were defeated by a score of 11 to 9. The Asheboro boys lost from the SiUr City team, Ihe hoys score was 22 to 10. In toe girls’ game Davis, Grant and Dowd of Asheboro played well. McRae, of Siler City, also played an excellent game. The boys’ game was very interesting. Alston, star of the Siler City team, made fourteen points. Hoover, of Asheboro, also showed up as a yery good center, What’s The Matter With North Carolina? iSays Tom P. Jimison in his column in tihe Charlotte News: “What Is the Matter With North Carolina?” is the title of a recent essay by Brother Josiah Williams Bailey, the state’s man at Washing ton. In it the senator points out a heap of things that we need to do to make our commonwealth greater than what it is, among them being Brother Cam Morrison’s project of improved ports and harbors. He also insists that we should have greater crop diversification, that we raise what we eat and Mve at home. But even the sagacious Bailey could not forbear to point with pride to the many “firsts” which North Caro lina enjoys. It is first in might’ nigh everything, has the biggest of this and that, but winds up by oc cupying the fortieth place among the states of the union. It reminds me if the time 1 went fishing on Pigeon river with a tourist from Birming ham. He had a rod and reol, a silk zn line, float, fly, leader, and all the equipment which goes with a first rate sportsman. I had an alder sole, a cotton line, a brace of pistol balls for sinkers, and baited my book with angle worms. I caught naif a dozen small fish and he caught nothing. But he said, "Son the trouble with you is that you need different equipment. If you lad a good outfit you could catch some fish.” But he never got a dibble. State Wealth The wealth of North Carolina does rot consist in its great factories, its rich soil, its mines, timber, or mighty fortunes. The rather it con sists in happy homes, contented peo ple, growing boys and girls. It con sists in churches and schools, in faith and culture, , in ambition and rope and courage. I can tell Broth er Bailey what ails the state if he graves to know. We have the dollar nark stamped upon our souls, and ve pay more mind to the making money than we do to the making of >f men. We have, in many instances, sleeted to office despicable demago gues, opportunists who would sell he birthright of our people for a ness of pottage. But the night is far spent. The watchmen on the walls report that the first grey streaks it dawn can be discerned, and it von’t be long now until North Caro ina will again get her feet on the righway of progress and set her face toward the stars. North Carolina farmers have re reived already for their tobacco twice he amount realized from it in 1992. Up to January 1, 470,840,955 pounds it tobacco brought $75,836,477.85, as against $32,505,889 received up to ranuary 1, 1933, for the 1932 crop. 1'he average this season has been 516.11 per hundred pounds as com jared with $12.11 a year ago. POPCORN THAT POPS! THESE are crisp, crackling days when the sound of corn popping is a sure sign of the season and pleasant to our ears. But it is not so pleasant if some of the kernels decline to pop, and emit only a dejected fizz. That means that there was too much water in them, and that you will find hard, unpopped kernels or “old maids’’ in your popper that will have to be sorted, out. That is the reason why yon should always get your popcorn in cans. Put up in that fashion, it is first shelled and then dried to the point where it contains exactly enough water to turn into steam, when heated, and promptly turn each kernel inside out with a re sonant pop. Having taken this precaution, you can make all sorts of goodies with it to pop into your mouth without fear of hard un popped kernels, or to hang on your Christmas tree to which the snowy flakes form a most decora tive addition. So here are some recipes guar anteed to be successful if you use the proper kind of popcorn: Fruit Popcorn Balls Lemon Popcorn Balia: To make these you will need two and a half quarts of popped corn, or about half the contents of a 10-ounce can. Put the corn in a large pan so there will be plenty of room to stir it while pouring over the syrup. Boil one cup sugar, one halt cup canned light corn syrup and one-half cup water to MO de grees or a hard ball. Add one ww “Dressy" Peas WHEN you want to dress up a dish with another vege table, peas are a great re source for this purpose. To dress up a meat or fish dish, improve a soup or even add the final touch to another vegetable there is nothing like peas. Here are a few recipes which demonstrate how to do it. Sautted Salmon Slices with Creamed Peas: Add one-half tea spoon salt to one and one-half cups boiling water, add one-half cup cornmeal, and cook until thick. Add half the contents of one tall can salmon, salt and pep per to taste, and a few drops of lemon Juice. Pack in a greased loaf par find let chill. Cut in slices, dip in fine crumbs, and sautd in fat until a nice brown. Make a white sauce of two table BIG TELEGRAM CALLS FOR BIG PARTY FOR PRESIDENT One of the many good ideas ad vanced to help promote the Birtn day Bails for the President on Jan. 30, Mr. Roosevelt’s 52nd birthday, comes to the National Committee from William H. Lamey, chairman of the Presidential Birthday Ball committee in Ashtabula, O. Mr. Lar ney, decided to attract the atten tion or service dubs, church socie ties, lodges, veterans’ posts, athletic clubs, labor and women’s organiza tions in Ashtabula, expanded a tele graph blank to about three times its normal size and had printed on it in typical telegraphic fashion an ap peal that the President’s Ball be whole-heartedly supported. The re sponse to Mr. Lamey’s clever appeal is repotted to ibe tremendous, in like manner to returns from. 5,000 other communities throughout the nation which are sponsoring similar Balls on Jan. 30. Funds raised as a result of the Presidential Birthday Balls will help endow the Warm Springs Foundation for Infantile Paralysis with funds to carry on and expand its health-restoring fa cilities. jrt ■ vinegar, one teaspoon lemon ex tract and a few grains of salt, and pour over the corn, mixing well. Butter hands and then form the corn into balls, using as little pres sure as possible, to prevent crush ing the corn and making balls hard and compact. This makes about sixteen medium balls. Honey-Raisin Popcorn Balls: To make these you will need three quarts of popped corn, or three quarters of the contents of a 10 ounce can. Wash one cup of raisins, and steam them for ten minutes. Combine three fourths cup canned honey and one and one-fourth cups canned light corn syrup, and boil to 250 de grees, or a medium hard ball. Add one tablespoon butter, one tea spoon vinegar, one-half teaspoon salt and the raisins, pour over the corn and mix well. Butter hands and form into small balls, using as little pressure as possible. This will make about twenty-four med ium sised balls. Molasses Mixtures Molasses Popcorn Batts: To make these you need three quarts of popped corn, or three-fourths of the contents of a 10-ounce can. Boll one cup canned molasses and one cup canned corn syrup to 250 degrees, or a medium hard ball. Add one tablespoon vinegar, three tablespoons butter and a few grains of salt, and continue boil ing to 2«0 degrees, or a hard ball. Add one-half teaspoon lemon ex tract, and pour over corn. Butter hands and form into balls, using as little pressure as possible. This spoons butter, two tablespoons flour and one and one-half cups diluted evaporated milk, season to taste, and udd the contents of an 8-ounce can of peas. Serve with this sauce poured over the slices. Serves four. With Another Vegetable Stuffed Tomato Salad: Peel eight uniform tomatoes, cut off stem end and bcoop out centers. Sprinkle inside lightly with salt and pepper, turn upside down on plate, and chill. Drain the con tents of an 11-ounce can of peas, add one-third cup nuts, and moisten with mayonnaise.e Stuff tomatoes with this combination, and serve in a bed of lettuce or in a wreath of watercress dipped in French dressing. Serves eight." TRINITY NEWS Trinity, Jan. 22.—Mr. and Mrs. Alton Flinchum and daughter, Joy, visited homefolks here Sunday. Mr. and Mrs. Flinchum live in Graham. Mrs. Garl Teague has been quite ill for a few days at her home on North Main. Mrs. T. J. Copeland, president of the Woman’s Missionary society of the Baltimore conference, visited Misses Rose mid Emma Johnson Sun day afternoon. Mrs. Copeland was reared near here. Mr. and Mrs. John Younts and two daughters, Arline and Mary Doris, spent Sunday in High Point visiting on Barker street Mr. and Mrs. C. A. Bowers, of Spencer, visited friends here Sun day. Mrs. Bowers was before her marriage Mias Minnie Owen, of Ihomasville, a sister of Will Owen. Mrs. Neece McDowell has been on a visit to her daughter, Mrs. Mc Kinney, High Point Miss Hazel Coltrane, secretary of the Friends Missionary Society of North Carolina yearly meeting, at tended their monthly meeting which was held at Greensboro Saturday. makes from sixteen to eighteen medium sized bails. Popcorn Brittle: To make this you need one and a half quarts of popped com, or one-third of a 10 ounce can. Boil one cup brown sugar, one-half cup canned mo lasses and one-fourth cup water to 270 degrees, or a hard ball. Add one-half tablespoon vinegar, one tablespoon butter and one fourth teaspoon salt • Also add two cups shelled peanuts which have been browned in the oven. Pour over the com and mix well, then press into small oblong pans about three by five or four by five inches. Press very lightly so as not to break the corn. This makes from six to ten cakes, depending on the sin of the pans. And Here's a Surprise Popcorn Surprise Bunt: Coi bine two cups sugar, two tab! spoons light com syrup and one cup water in a sauce pan and mix welL Wipe down sides with _ wet cloth, and cool ring to 240 degrees. Pour out. Without _ side of pan, onto a cold, wet slab or nlatter. and cool to lukewarm.
The Courier (Asheboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 25, 1934, edition 1
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