Newspapers / The Courier (Asheboro, N.C.) / May 8, 1936, edition 1 / Page 10
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Unusual Cakes Recipes Will Make Dinners Appetizing At Any Season Of The Year Dropped Molasses Cookies One halt' cup shortening; one eup sugar; two egg's; one half eup milk; one-half cup molasses: one-half cu" Xaisins; three cups Hour: three tea spoons baking powder; one teaspoon cinnamon; one-hal*’ teaspoon cloves. Blend the ,-ugar and shortonuip. Add the we 1 h. ;ilr:i i gt m ' on too milk, midas.-es . ud raisins. S gether the dr\ ."gredionts. Drop »[MKin:’u s on v ro.i>od nan- so:". d - tance apart. I .:m n a > a -;• 1 t>\or f lo 11 ' in ■ .■ to>. ( heese l kes One and one- :ia r' Cups e Otago cheese , had' eup saga:; three egg' a ■ os;.. ■::> : ■ . ■ -■ ' .ream; grated r nd t mo paste . M'\ •, ge-hor ft -ler:'. cream and lenm:: r n-:: then add tin eggs, woj! iu-att n. • ■ 'o ini1 m tin Jf’th pastry ami • two ' ''is with iive cheese nuxturo Bake o a doP degree veil for c no; 1 > v ..te>. Tomato Dumplings Sift. • '".fa measure two mips o Hour. A.Id three t mt.-m-nils .o' hak - powder. Break into a eup om* egg and til! the eup with tomato ju.ee. Sift dry ingredients into a bow’, add liquid and mix lightly with a fork. Drop by tahlespoonsful into meat gravy. Cover closely and cook 1:» minutes without removing cover, frarnish wit hfreshly chopped parslev. < orncd Beef Croquettes Two tainespoons shortening: one naif run mashed potatoes: one-fourth cup " k. one and op,--half cups finely eh.ije.ied corned hem'; *wo tab's 1 spoon • o nod "s'. ■. ill.' Wtv heate' . . ogg .1' : - „u .mbs; l ' tablespoon finely chopped onion and seasoning to taste. Melt the shortening in a saucepan, add the mashed potatoes and milk, heat thoroughly. Then add the, meat, j parsley, onion, seasonings and egg. Spread the mixture on a platter and | when tool shape into croquettes. Coat u ;!>. beaten egg and bread crumbs and to a golden brown. Those1 or -ou-ttes are d> eious when fried in Kananu Itrown Betty l'w.< ,n:s >1 .c* <1 bananas: two cups ■ p 1; ad bs; one-third cap' .1 - . ■ :; a : . ne t!.; rd teaspnon salt; > a:g: .me-fce.irth cap wa'iu . O’e tablespoon lemon iunv. V. • < :ia ne a:; l a i\ web with crumbs and s.dt. Ad 1 lemon juice and 1 Mica" : ■ mtianas and place alternate i ajers - rumns and fruit iit grea.-od I molding d:sh. IV.tr m water, cover and nuke -0 in -p' minutes in a -CIO degree even. Uiunoer at the ast to' e-mo the : -n. Serve as an aceom-j na ittnient : a meat d’.sh; or as a dcs-cr: with crea i r a 'n;imy sauce, j Cherry-Nut Salad ltra:n a can of white cheerio-. He move stones and till cavities wita1 almond or pecan nut meats. Arrange J on a tied of crisp lettuce and garnish | with cream mayonna.se and a red cherry. Quick Barbecued l.amh Cut cold roast lamb in slices and j reheat in the following sauce. Melt j two tablespoons of shortening in aj saucepan, add one tablespoon of tart 1 t rocar: -I tablespoons currant jelly; | f ir-li tease , .• mustard: salt and, cayenne to taste. \; !' • ... ,■ 1.0 Beauty Is Combined With Utility One of the modern air-conditioned ice refrigerators which is being fea tured hv ice companies throughout this section is shown above. In this type of refrigerator, it is claimed, safe low temperature is maintained wheth er the ice chamber is entirely filled or nearly empty and reicing is needed only once in from four to seven days. The food chamber is especially de signed for the convenient storage of dishes of various shapes and sizes and for tall bottles. Easily removable shelves, gleaming white interiors and round corners facilitate cleaning. rht'ro's A l>ifftrt‘nc*' leather: "What’s this I y.iur ! i111 *.• I»r<*:h*‘r hi’ini: his 'u-'■ ■ just ixu aust iti’hcil V” "Yes. hut ii‘l : •• •. : t 'Aa s h. ar ari. purrsi,' -I *»S<*T4V3«* C0;‘ue &iaet»tot F55 , ,, u,,—1 provides Mf L low it*mjK*raiure. n;ui i-.i 1 iu.\ oi natural food juict's and PUHVFNTS tin- mixing of food ila\'i ■ rs. Sturdily constrncted; tho roughly insulated: attractive, durable firn-i.; easily cleaned interior. de livered in A.-heboro fur— PROGRESS Water Cooler For lowest cost water cooling, see this Progress Water Cooler. Comes complete with sanitary drinking fountain and built-in coils, ready to be connected to city water pipes. Ideal for industrial institutions of all kinds. progress ICE CHEST For rhillin* bottled drinks, for dairies, restaurants, etc., this Progress Ice Chest is unsurpassed \vailable in a variety of sixes wito either "lift” or “top sliding” doors. Built for a Ions life of service. This is the most popular ice cnest in use in the Ashcboro market, tor prices and further information, call 257. 1 >isie Ice &, Coal Co., ami 421 Home Ice & Fuel Co., or visit their show rooms. progress refrigerator CO. r Louisville, Ky. Sold In Asheboro By HOME ICE & FUEL CO. *,-■:-■***■ ' CUU1U uj DIXIE ICE & GOAL CO. Church St. W. Salisbury St. Phone 421 Asheboro, N. C. Phone 257 Asheboro, N. C. Most Appetizing Dishes Are Meat And Easy To t ook l amb ( hop >t< » ' i iamb chops: ’i :.\'i peeled. ' ' a ' ■ on. !' ' chops i. 'ronp chops; .m: . o pap. . • ol a.lTai : ■ : ii hou: J . ■ ■ ■ . mother s! •• in the • ••• * a • .. • a.i- on top : •• . ’> <iegr<. • ! . Ham Steak ( rcole i y prepared «; j • i vvtt’i lleil. • : e south: 1 : • .:ce ham: « • ■ cup oov-il i S' - ; one teas pi ■ : on,, m; one t a . c:ove irarl . ; one teaspoon chives; six chopped olives; one tea spoon Worcestershire sauce; three teaspoons chilli sauce; one-half cup tomato sauce or thick tomato soup. lh'eil the ham lightly, till tips ai • trodden brawn. Fiaee on a hot plat ter and .varnish with hot noodles. Itry the chopped onions, add garlic and . sauct s. Foil one minute. Remove ;h" garlic, add olives and tomato sauce i mid -erve hot over the ham. Serves live or six. I _ Ham Souffle One cup chopped, cooked ham; five larire soda crackers roiled into crumbs; live hard cooked eg'-P-; tw > cups white sauce; one teaspoon mus tard; two egg whites whipped stiff. Fiend all ingredients, place in greased bakinp dish, set in a moderate oven, ■ khO degrees F„ for ,'SU minutes. Serves four or live. Meat And Vegetable Tie Four thick pork chops; two or three sour apples; four medium sweet potatoes; two onions; one-fourth cup water; salt and pepper. Wipe the chops with a damp cloth and lace them in the bottom of a Soil Program Will Add New Impetus To Farming Practices College Station, Raleigh, May 4.— I The soil-improvement program is i expected to add new impetus to a 1 number of good farming practices | that have already gotten off to a good start in North Carolina. The production of hay, sorghums, alfalfa, clover, lespedeza and other legumes—which has been gaining ground rapidly during the past few years—is one of the main points of the new program, said Dean I. O. Schaub, of State college. To show the advancement already made in good farming practices, the dean pointed out that the acreage of clover and lespedeza grown for hay in this State increased 550 per cent from 1929 to According to the agricultural census, the 1929 acreage of clover and lespedeza grown for hay was 20,884. In 1944 it jumped to 137,062 acres. The number of farms on which these crops were grown rose from 5.073 to 22.473 during the same period. The acreage of annual legumes saved for hay increased 117 per cent, or from 26:*,OK) to 585,132 acres, the dean stated. The number of farms on which they were grown rose from 1-1,216 to 103.668. The number of acres in sorghums grown for silage, hay, and fodder ex panded from 8,567 to 27,642, or 222 per cent. In 1029 sorghums were grown for these purposes on 4,758 farms, as compared with 12,975 farms in 1934. The total increase of all hay and sorghums grown for forage during the 1929-34 period was from 552,976 to 1,009,144 acres, or 82 per cent, Dean Schaub observed. The terracing unit in Gaston county was used to construct 12,000 feet of terraces on the farms of Wilson Mc Arver and L. F. Bess last week. Favorite Hostess Gives Intriguing Party Suggestions Mary Pickford Opens Pickfair To Friends Often And In Hospitable Manner Give Simple Rules Holds To Theory That Place Of laving Does Not Make For Hospitality Sec::; lads wa\ g‘0 will a eyes' of first o ■ k. . >: a party and then another e, ;• ' _ a ‘>r;et popularity, l>ut ’■ — a i. hone partie- remain the r. >: delighttu and hospitable tor". •: on: >rtaimng. An ,mutation ' ■ y ur frier.us home s the '• "<■ .Ament and most cordial grs-u: ■ f’ • or site can extend ti> you. li e p!‘asure ol hu man friendship and the , >y of com panionship reach voir highest peak when friends gather ,ir und the he/arth fire. That'- the way Mary Pickford deep casserole; peel arid quarter the apples, arrange ov nr the chops; spiink'e with salt and pepper; pare and slice* potatoes one-hth inch thick; are on: >ns and slice tk:n; lay over apples. Season with suit and jumper. Pour in only enough water to steam the potatoes. Too much will make the di-h juicy. Bake r n->re;i for about one "our or until tr.e chaps are tender; then uncover and lay baking powder biscuits closely together, to cover the dish. Continue baking until the biscuits are baked tn.i delicately browned. Serve from tr.e a.sli. Make biscuits of ,• * e in fl two teaspoon.-- baking p c.vdor; >ti“ fourth, tea-poon sa t: t". fin' ■spoons shorter mg; one-half ",.!k. Cut with very small <. utter. feels about it. Arui she has had plenty of experience with guests in Pick fair, the home that is so famous that it's second only to the White House. Presidents. kings, dukes, and counts — queens, princesses, duchesses, and countesses—have been guests at Pickfair. Members of many royal families, the world's greatest statesmen, scien tists, and financiers—as well as the kings, queens, and princes of sport— also have visited at "the house on the hill.” Most of the great names of stage, screen, radio, music, art, at-.d literature are inscribed in the guest book. Despite the fame of Pickfair, Mary Pickford contends that it isn’t where you iive that makes a delightful party. There are certain fundamen tals underlying real hospitality that result in an enjoyable party for the host and hostess, as well as their guests. It does not matter whether the party is in one room or a palace, according to America's most famous iiostess. And here is her recipe for a successful party, no matter where you li"e: 1. Enjoy hospitafty yourself—in vite people you're fond of and let them know you're glad they've come. Invite guests that have some interests in common so that they can find the spark to set off their conversation. Ask only as many friends as you can take care of comfortably at one time. If your room is limited, give two parties. J 4. Keep your party as informal as i possible. One good way is to give your guests something to do—help | with the serving, or ask them to contribute to the entertainment. I f>. Keep away from the intricate ! or too elaborate in food. Simple ; service, such as buffet style, adds to I the informality, and besides most i people like simple refreshments. t>. Don't wear yourself out getting ! ready for your party. Save the cleaning and po’isrrng until after words! I Given these ingredients the final quests by step in successful a thorough mixing of the a tactful host and hostess Mary Pickford seems to ho where at once at one of ho. Y?t shp « always calm and I*'*1 with time for a friendly JLP°l*d' word or two with everyth ^ she brings her friends tomho ," introduces them in such^a^ comfortable style that they fT1”’ home with each other. She fly aids their acquaintance hv th . r out a topic of conservation T’Sf form of some common interest. the Sour Or Sweet Milk If a recipe calls for sour milk arrf you have none, add one tablesp^ vmegar or lemon juice to the Z , sweet milk and set aside to J °f Should the recipe call for -weet milk and you only have sour milk add teaspoon of soda to the cup „f and proceed with recipe us written for sweet in ilk. Making Chocolate Cake Chocolate cake should be baked in a moderate oven of U2,r> t„ :{;,0 (l(1 1' ■ A hot oven wiH give a chocolate cake a bitter taste. Left-Over Colfee Coffee jelly, coffee, ice cream, Rus. sian chocolate are some of the uses for left-over coffee. This coffee may also be used in chocolate and ginger cake in place of milk or water. i “I,rili), Hub! i vr i>eon trying to find yon for quite a while— the Ice lk-livcry man C f.ere. Shall I tell him we'll keep the Ice Refrigerator? It doer keen food better and saves me more work because 1 don’t have to use covered dishes. 'Suits me! You know I’ve been wanting Co Air-Conditioned ICRefrigerator all t’r.e time. Tell him to drop by and see me and w will arrange terms.” V i Comparison—Side by Side PROVES Air-Conditioned Refrigeration Keeps Food Better I I j HAL MILLIK Liberty, North Carolina POPULAR MODF.L This Air-Conditioned Ice Refrigerator gives constantly safe, low temperature for from four to seven days without re-icing. Plenty of room for every food •—and no dishes need to be covered! If You are considering buying a new refrigerator, before you spend one penny, why not get the real facts on both kinds? We tell you—and people who use new Ice refrig erators tell you—that because they are Air Conditioned the modern Ice Refrigerators KEEP FOOD BETTER. But before you spend your money, why not try both a mechanical ice substitute refrigerator and an Air-Conditioned Ice Refrigerator right in your own kitchen? No test could be fairer. In no other way can you prove to yourself which method really is best for you. And we will gladly abide by the results of your experience. The fact is we know Air-Conditioning, which you can get only in a modern Ice Refrigerator, pro tects both flavor and nutrition. Your vegetables will not wilt; meats will not shrival up; nor will your butter absorb the flavors of any other food. Why not phone us now. We will gladly install a new Air-Conditioned Ice Refrigerator, properly iced, in your kitchen for a 10-day free trial. No obligation at all on your part. And if the refrig erator does not sell itself to you, we won’t try to!
The Courier (Asheboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 8, 1936, edition 1
10
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