PAGE TWO
Vance County Weekly
Extension News
(sponsored by J. W. Sanders, County Agent; J. T. Richardson.
Assistant County Agent; and Hattie F. Plummer
Home Demonstration Agent.
t -H Club girls are busy getting
in tiieir reports. Those who entered
che contests had to have their records
in the office September 29 as they
had to be iij the Raleigh office Oc
tober 1. All records of both boys and
girls must be in our office by No
vember 15 as the annual reports of
all extension workers must be in the
Raleigh office December 1. We are
expecting everyone—boys’, girls, men
and women to ic.t us have their check
up eariy in order to finish our re
ports early. We usually have to work
on reports Thanksgiving in order to
get them in on tirpe. H;iman nature
is a funny thing. We just like to put
off things until the last minute and
then rush.
The Golden Belt Fair begins Oc
tober 3. This has been a hard year
to make field crops and gardens but
if every one will do a little we can
have a good agricultural exhibits.
October finds the careful gardener
with a multitude of tasks on his
hands according to Glenn O. Randall,
of the State College Department of
Horitculture.
Since this month is the time to
plant hardy or spring flowering bulbs
such as tulips, narcissi, and Dutch
hyacinths, special attention should be
Sven to the preparation of the soil.
ost bulbs require that the soil be
pulverized to a depth of eight to ten
Inches.
Hardy bulbs respond favorably to
commercial fertilizers, the formula
most commonly used being 3-8-10.
Such fertilizer should be applied at
the rate of two to three pounds per
100 square feet of soil. Stable manure
should not be used as a fertilier un
less it is thoroughly decayed and
carefuly mixed with the soil.
Randall also pointed out October is
.the time of year when many lawn 3
or a. eas where the grass has made
o /th. A top dressing of thor
tted stable manure and good
s -il about two inches deep should
Jn u.ate more vigorous growth.
vpj 'he flower garden, annual seed
Vv. as sweet peas, poppies, pansies,
*/u ! snapdragons may be planted now
l'. spring blooming. The seed should
* c . ered lightly with a mixture of
- rotted manure and garden
}*
j. All shrubs, especially lilacs and
4«-.pjncia should be examined for
fcca e insects. Those plants which na
iur-hv d”op their leaves after frost
RECIPES DEMONSTRATED IN “STAR IN MY KITCHEN” AT STEVENSON THEATRE
? Danish coffee bread
makes 3 cakes, 7 x 11 inches)
% Temperature; 400° F..
?■ Time: About 30 minutes
“ 1 cake compressed yeast
£2 tablespoons lukewarm water
$34 cups milk, scalded and cooled
5. 34 cup melted Spry
s & cup sugar
ft 34 teaspoons salt
uJB to 20—cardamom seeds, crushed
I .. (1% teaspoons)
It Grated rind of 1 lemon (1 table*
f spoon)
r 3 eggs, well beaten
ft cups Pillsbury’s Best Flour
* 34 cup butter
ft.'Soften yeast in lukewarm water.
2.1 Add remaining ingredients in order
v given, except the last 36 cup butter
'reserved for steps 4 and 5. Mix
twelL
I*‘Place in greased bowl; cover and
■.let rise in warm place (30 to 85°
*F.) until double in bulk (about 2
•hours).
ft. Turn out dough on floured board;
knead until dough is smooth and
Roll out 34 Inch thick; dot
'Center with small bits of butter,
“using 34 cup.
£>cFbld over one-Jhird of dough to
Stover butter; dot top-of this fold
< with remaining butter; fold unbut
jtered dough over this, pressing
* edges together firmly.
A.-Roll out 34 inch thick; fold each
-end to center.; fold again making
*4 layers of dough.
ft. 'Pat and roll out 34 inch thick.
t Spread center of dough with cooled
.Fruit Filling.
»
FRUIT FILLING
1 cup sliced dates
*&6 cup currants
*36 cup raisins
yA cup water
36 cup sugar
* 1 teaspoon cinnamon
few grains salt
Put all ingredients together in
saUeepan; stir and cook until thick.
Coe).
8 Fold one end of dough to center to
eovar filling; fold over remaining
p nd of dough to center with edges
poeeting but not overlapping,
t. Pat or roll out 36 inch thick; cut
into 3 sections. Place each in
{Teased pan, or place side by side
ui large pan with melted butter'
PTOShed between the sections.
j f
L TOPPING
egg white .1
"•1 tablespoon water
$4 cup sugar
$6 teaspoon cinnamon ' ■
: 1 cup chopped or sliced almonds
10. fStir egg white and water to
•gether. Use to brush over top of
* each cake.
£L {Combine sugar and cinnamon;
•-Sprinkle over dough. Sprinkle
almonds on top.
12. ‘Cover and let rise about 46 mia
;Ute«. * Bake in moderate oven.
JsVhea cool, cut crosswise into 34
'inch strips to serve.
M• ■ v
beaWy care for the hangs
Ufhen your hands look rough and
red from washing dishes with ordi
nary soan switch to Lux in the dish
pan: You’ll be amazed at the results
—ydur hnnds will grow softer and
whiter dlshpan hands will disappear.
Lux doesn’t dry the oils of the skin
because it has no harmful alkali
which ordinary soaps may have.
That's why It’s like beauty care right
in t&e dishpan. The economical big
box costs surprisingly little, too.
and which show scale should be spray
ed as soon as the leaves have fallen
with an oil spray recommended for
this purpose.
Evergreen shrubs can also be spray
ed to advantage at this time. If they
show serious infestation, it may be
advisable to use dormant strength
spray.
New Plastics.
Four U. S. Department of Agricul-
THIS WAS A CHARLESTON HOME
jP|.:
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v.y ■■■
The wreckage shown here is all that remains of a Charleston, S. C„ resi
dence that was in the path of the furious tornado that struck the historic
“City by the Sea,” killing 28, injuring 200 and doing unestimated property
damage.
ONE CRUST PIE OR BAKED
PIE SHELL
134 cups sifted Pillsbury’s Best
Flour
34 teaspoon salt
36 cup Spry
3 tablespoons cold water febout)
Sift flour and salt together. Add 34
of Spry to flour. Cut in with pastry
blender or two knives until mixture
looks like meaL Add remaining Spry
and continue cutting until particles
are size of a navy bean. Sprinkle
water, 1 tablespoon at a time, over
mixture. With a fork, work lightly
together until all particles are mois
tened and in lupjps. Add just enough
water to moisten. Press dampened
particles together into a ball. Do not
handle dough any more than neces
sary. To make a one-crust pie with
Spry Pastry Mix, use IJ4 cups of the
Mix.
BANANA COCONUT ROLLS
6 Firm ripe bananas
2 tablespoons lemon juice
Shredded coconut
Peel bananas. Roll in lemon juice
and then in coconut. Place jn well
greased baking dish and bake in a
moderately hot oven '(4oo° F.) 15 to
20 minutes or until coconut browns
and bananas are tender. Serve hot
with hot lemon, orange or other fruit
sauce. Six servjngs.
BANANA TEA BREAD
1% cups sifted Pillsbury’s Beal
Flour
98 teaspoon soda ~
134 teaspoons cream of tartar
36 teaspoon calt
34 cup Spry *
% cup pugar
2 eggsi well beaten
1 cup mashed banana. (2 so 3
bananas)
Sift, the flour, soda, cream of tartar
and salt together 3 times. Rub the
shortening to a creamy consistency
with the back of a spoon. Stir the
sugar, a few tablespoons at a time,
into the Spry and continue stirring
after eaeh addition until light and
fluffy. Add eggs and beat well. Add
flour mixture, alternately with banana,
a small amount at a time. Beat after
each addition until smooth. Pour into
a well-greased loaf pan and bake in a
moderate oven (350° F.) about 1 hour
or .until bread is done. Makes 1 loaf,
about 834 x 434 x 3 inches.
1 ]
LEMON MERINGUE PIE
34 cup water
7 tablespoons cornstarch >
134 cups water
134 cups sugar
3 egg yolks, slightly beaten
1 lemon (grated rind and juice)
1 tablespoon butter
1 baked pie shell
3 egg whites
6 tablespoons sugar
1 teaspoon lemon juice
Mix 34 cup water and cornstarch
to thin paste. Combine 134 cups water
and sugar in top of double boiler and
bring to boil over direct heat. Add
qornstarch paste and cook until mix
ture.. begins to thicken; return to
double boiler and continue cooking
until thick and smooth (15 minutes).
Pour over slightly beaten egg yolks,
return to double boiler, and cook 1
minute longer. Add lemon rind and
iuice and butter and blend welL Cool,
stirring occasionally. Pour into pie
shell. .Beat egg whites until stiff but
uot dry. Add sugar gradually (1 table
spoon at a time), beating constantly.
Add lemon juice and beat. . . . Spread
meringue lightly on filling and bake
ip slow oven (325° F.) 20 minutes, or
dntil firm and delicately browned. •
HENDERSON, (N. £.)- DAILY DISPATCH SATURDAY, OCTOBER !, 1938
ture research workers have developed
a method for converting sawdust,
straw, and wood waste, and waste
sugar cane stalks into synthetic plas
tics. The new material has a high re
sistance to water and moisture, and
may be used for electrical insulators,
door knobs, auto steering wheels,
radio panels, buttons and other ar
ticles.
Fire Hazard.
Every home especially those in
rural areas, should be inspected for
fire hazards during Fire Prevention
Week, which lias been set for Oc
tober 9-15.
Cemetery Lot Sold
City of Henderson sold a Elmwood
cemetery lot to C. Moore, Sr. for
$l2O in the only realty deed filed
with the Vance Registry yesterday.
CARMALLOW FROSTING
34 cup granulated sugar
34 cup hot water
3 tablespoons Spryjß^
2 tablespoons butterW
34 teaspoon salt
34 teaspoon vanilla
34 cup caramelized sugar syrup
3% cups sifted confectioners’ sugar
1 egg yolk, unbeaten
6 tablespoons scalded cream
' (about)
Place granulated sugar in skillet
and stir constantly over medium heat
until sugar is melted and rather dark.
Remove from fire, add hot water
gradually, and stir until dissolved.
Combine Spry, butter, salt, vanilla,
and caramelized sugar syrup and
blend. (Remaining syrup can be stored
for future use.) Add 34 cup confec
tioners’ sugar gradually, creaming
well. Add egg yolk and mix well. Add
remaining sugar, alternately with
cream, beating until smooth and stiff
enough to spread. Add just enough
cream to make a nice spreading con
sistency. Makes enough frosting to
put between layers and on top and
sides of Carmallow Chocolate Cake.
CARMALLOW CHOCOLATE CAKE
34 cup Spry
% teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, unbeaten
3 ounces chocolate, melted
2 teaspoons baking powder
.34 teaspoon soda
2 cups sifted Sno-Sheen Cake
Flour , ,
1 cup milk
24 marshmallows
Combine Spry, salt and vanilla. Add
Sugar gradually and cream until light
and fluffy.
Add eggs, one at a time, beating
thoroughly after each addition. Add
melted chocolate and blend welL
Add baking powder and soda to
flour and sift 3 times. Add small
amounts of flour to creamed mixture,
alternately with milk, beating after
each addition until smooth.
Pour batter into two 8-inch layer
pans greased with Spry.
BcCke in moderate oven (350° F.)
yf to 35 minutes
Cut marshmallows in halves with
scissors. Pressing cut sides against
cake, arrange on top of each layer.
Spread Carmallow Frosting between
layers and on top and sides of cake.
HOT TEA
The best way to make hot tea is as
follows: Use an earthenware or
crockery teapot. Rinse the teapot
with boiling water. A teaspoonful of
Lipton’s Tea for each cup and one
for the pot is sufficient for most
tastes, although some like it stronger.
Pour on freshly boiling water (it
must be boiling), let steep from 3 to 5
minutes and pour off. Add sugar »***!
milk or lemon to taste. '
CRISP OATMEAL COOK!Eft
3 cups Quaker Oats ’
1 cup brown sugar
34 cup boiling water
34 teaspoon salt
1 cup Pillsbury’s Best Flour
1 cup Spry,
1 teaspoon soda V
Mix the Quaker Oats with the sugar
and flour; add melted Spry and
well. Dissolve soda in boiling water
and add to mixture. Form the dough
into a roll and chill thoroughly. Slice
thin and bake in moderate oven 5 to
10 minutes.
Odd Facte In Carolina By Cari Spencer
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A Georgia candidate for governor
who promised all the poor people a
farm was defeated. The poor people
ASPARAGUS—VELVEETA SAUCE
34 lb. Kraft Velveeta
34 cup milk
Hot cooked asparagus
Slowly heat the Velveeta and milk
in the top of a double boiler, stirring
occasionally until Velveeta l is melted
Serve a generous amount of this hot
sauce over each portion of asparagus.
BANANA FRITTERS
Melted 'Spry
4 medium bananas
34 cup Pillsbury’s Best Flour
Fritter batter
For shallow frying, have 1 inch of
melted Spry in frying pan.
For deep-fat frying, have deep
kettle 34 to % full of melted Spry.
Heat Spry to 375° F. (or until a
1-inch cube of bread will brown in 40
seconds). Cut bananas crosswise into
quarters, halves or 1-inch thick pieces.
Roll pieces in flour, then dip into
fritter batter, completely coating the
banana with the batter. Shallow fry
or deep-fat fry in the hot Spry 4 to 6
minutes or until brown and tender.
Drain on unglazed paper. Serve very
hot. Six to eight servings.
BANANA FRITTERS
Fritter Batter
1 cup sifted Pillsbury’s BesLFlour
34 cup sugar
134 teaspoons salt
2 teaspoons baking powder
1 egg, well beaten
$4 cup milk
2 teaspoons melted Spry
Sift together the flour, sugar, salt
and baking powder. Combine egg and
milk, and add gradually to dry in
gredients, stirring until' batter is
smooth. Then stir in Spry. This is a
stiff batter.
- - -
FOTATO SALAD
4 cups sliced cooked potatoes
2 cups diced celery
34 cup capers
Salt; pepper
Miracle Whip Salad Dressing
Lettuce
Boiled or baked ham
Staffed olives
Toss together the potatoes, celery,
Capers, seasonings to taste, and salad
dressing to moisten well. On a round
chop plate place a border of crisp
lettuce. Add a row of sliced ham, then
fill the center of the plate with potato
salad so that the ham slices outline
the mound of salad. Cut additional
sliced ham into Julienne strips and
sprinkle them over the top of the
salad. Garnish the plate with staffed
olives.
SPRY PIE CRUST
236 cups sifted Pillsbury’s Best
„ Flour
i 1 teaspoon salt
% cup Spry
6 tablespoons cold water (about)
Sift flour and salt together. Add 36
of Spry to flour. Cut in with pastry
blender or two knives until mixture
is as fine as meal. Add remaining Spry
and continue cutting until , particles
ptTe size of a navy bean. . . •. Sprinkle
.water, 1 tablespoon at a time, over
mixture. With a fork, work lightly to
gether until all particles are mois
tened and in small lumps. Add just
enough water to moisten. Press damp
ened particles together into a ball.
Do not handle dough any more than
necessary. .... Makes 1 two-crust
9-inch pie.— To make a two-crust pie
With Spry P*stry Mix, use 2/ z cups
of the M|x. . . . Cold milk may be
Used instead of water for pastry with
a special golden bloom.
don’t want to get poorer.
What this country needs is a sys
tem of logic explaining why a polit-
BPRY PASTRY MIX
4 pounds (16 cups) Pillsbury’s
_ . Best Flour
2~ tablespoons salt
2 pounds (434 cups) Spry
Sift flour and salt together into a
large bowl. Add 1 pound Spry to flour
and cut in until mixture is as fine as
meal. Add remaining 1 pound Spry
and continue cutting until particles
are size of a navy bean. Put Spry
Pastry Mix in a covered container
and store on the pantry shelf for use
as needed. Do not keep Spry Pastry
Mix in the refrigerator—it will stay
fresh and sweet at room temperature
for an indefinite period. . . . This
amount of Spry Pastry Mix will make:
17 one-crust pies, or
8 two-crust pies and
1 one-crust pie, or
834 dozen 3-inch tart shells
FEATHER SPONGE CAKE
(Recipe fills 10-inch tube pan)
Temperature: 350° F.
Time: About 1 hour.
6 egg yolks
1 cup sugar
Grated rind of 1 orange (1 table
spoon)
Juice 1 large orange (34 cup)
Boiling water (about % cup)
see step 2
234 cups Pillsbury’s SnoSheen Cake
Flour
1 tablespoon baking powder
34 teaspoon salt
5 egg whites
• 1 cup sugar
1. Beat egg yolks until very thick
and light; gradually beat in 1 clip
sugar. Stir in orange rind.
2. Measure orange juice; add boiling
water to make 1 cup liquid. Add
gradually to egg yolk mixture,
beating constantly with rotary egg
beater.
3. Sift flour, baking powder and salt
together; add, from sifter, cutting
and folding into batter.
4. Beat egg whites until stiff but not
dry; gradually beat in remaining
1 cup sugar to make a thick, lus
trous meringue.
5. Cut and fold carefully into batter.
6. Bake in large, ungreased tube pan
in very moderate oven.
1, ihvert and cool cake in the pan.
(4 When cold, cake may be frosted
or not as desired. It is delicious*
' split into 3 layers crosswise and
put together with orange cream
filling after which the top is
sprinkled with powdered sugar or
covered with an icing made by
moistening powdered sugar with
orange juice to a spreading con
sistency.
LATTICE TOP PEACH PIE
336 cups canned sliced • peaches,
drained
34 cup sugar
1 tablespoon quick-cooking tapioca
34 teaspoon salt
1 recipe Spry Pie Crqst
1 tablespoon butter
Combine peaches, sugar, tapioca,
and salt. Let stand while pastry is
being made.
Roll 34 Os Pie dough and line a
9-inch pie plate. Roll remaining dough
and cut in narrow strips (about 94-
inch).
Place fruit mixture in pastryvliped
pie plate and dot with butter. Arrange
pastry strips across top to form at
tractive lattice. Trim pie, moisten
edge, and , place wider strips (94-inch)
around rim. Press with finger tips to
seal edge. Bake in hot oven (425° F.)
30 to 40 niinutes. ... To use Spry
Pastry Mix, use 2/ z cups of Mix Slid
about 5 tablespoons water.
ical candidate will spend $75,000 for
an office that pays $7,500 a year.
An Ontario woman celebrating her j
AUNT JEMIMA WAFFLES
L Measure 2 cups Aunt Jemima
Ready-Mix for Pancakes into mixing
bowl. In another bowl beat 1 egg
and combine with 2 cups milk or
water. Pour liquid and 2 table
spoons melted Spry into flour. Beat
smooth. This makes six waffles.
2. Have waffle iron hot enough to
bake a waffle perfectly in three
minutes.
3. Grease iron lightly. An electric
iron requires no greasing after
paraffin has been brushed lightly
on it before its original use.
4. Serve waffles as soon as done.
Never stack. Stacking spoils crisp
ness.
BANANA CREAM
(6 Servings)
1 medium size banana
% cup confectioners’ sugar
1 tablespoon lemon juice
1/16 teaspoon salt
134 teaspoons vanilla
134 pints coffee cream
Slice banana very thin and add to
sugar. Mix well. Add lemon juice and
coffee cream and pour into freezing
tray and allow to freeze firm. Remove
to ice-cold mixing bowl; add vanilla,
and beat with electric or hand beater
Uhtil mixture becomes very light. Re
turn to freezing tray and allow to
finish freezing without further agita
tion.
': ’ r ’ I
< %
MODERN HOME LAUNDERING j
1 Cottons and Linens
White eottons and linens will come
-from your week’s wash at least five
shades whiter, and will last two or
three times longer if you follow these
hints. •
Sprinkle Rinso into tab. Add luke
warm water and stir a few seconds.
You will be delighted with the Uyely,
lasting suds. After using once or
twice, you can easily estimate how
much soap is needed (it’s really very
little) for rich lasting suds in hard
or soft water.
White clothes should be soaked an
hour or two or overnight. If you soak
your white clothes even ten minutes
ip Rinso suds, the results will ho
amazing! If there are badly soiled
spots, sprinkle a little dry Rinso on
them, roll the garment and push it
well under water. ! -
The wash water for white cottons
and linens should be as hot as is
available, preferably around 140 de
grees. Several loads of clothes may
often be washed without changing
the water in the machine. When the
suds die down, the cleansing power
of the soap is spent. Either add more
Rinso—or if the suds have become
very dirty, make a fresh solution.
The more completely the dirty suds
are wrung or spun out of the clothes,
the easier the rinsing is, and the less
hot water is required. Have water
for the first rinse as hot as the wash
water. In the second and third rinses,
use as hot water as convenient.
Ip washing machine or tub, Rinso
and lukewarm water washes colored
.cottons and linens so they keep bright
as new. To avoid fading and streak
jpg, never use hot water, harsh bar,
(gripped or powdered soaps. Never
soak colored clothes longer than 20
minutes, and then only provided they
are color-fast. : '■
Shake Rinso into tub and add luke
warm water. Sprinkle dnr Rinso on
soiled spots, roll garments and push
well under water.
Wash in lukewarm Rinso suds.
Rinse in lukewarm to cool water.
106th birthday says the secret of lon
gevity is hard work. Too bad a wo
man can’t keep a secret.
salXd bowl
Lettuce
Cooked peas
Cooked cauliflower
Cooked green beans
Cooked carrots
Radishes ,?•;
Tomatoes
Watercress
Miracle Whip Salad Dressing
Line a salad bowl with crisp let
tuce. Then in separate lettuce cups
put generous portions of peas, cauli
flower flowerets, Julienne green beans,
Julienne carrots, sliced radishes and
sliced tomatoes. Place these filled let
tuce cups around the rim of the bowl,
and fill the center with watercress.
Serve with Miracle Whip Salad
Dressing.
PANCAKES
1. Mii milk or water with *an equal
amount of Aunt Jemima Ready-Mix
for Pancakes. In a twinkling the
batter is ready.
2. Have griddle or skillet just hot
enough. To test, put a drop of
water on griddle. If it goes right
up in a puff of steam, griddle is
too hot. If it bounces around a
second before evaporating, griddle
is hot enough.
3. Grease griddle very lightly. Don’t
pour grease on griddle. Spread it
thinly with pad.
4. Pour batter onto griddle, Let each
side bake until a golden brown.
Never pat cakes.
V TO FRESHEN FINE FABRICS
. When Washing colored materials
for the first time, test an inconspicu
ous -part of'the garment or the end'
of a belt ffir. a tumble** of-lukewarm
water for two .or; three minutes. If
test water shows only’' a very slight
discoloration, material may be washed.
If water is thick and cloudy* material
is not washable. Turn garment inside
out. (If you draw your stockings off
the leg inside out they'll be all needy
for washing.)
1 - Make a rich Lux suds in lukewarm
water. Test the temperature with the
back of your Wrist. The warmer the
water, the more lively colors are to
run and fade. Wasli quickly by gently
squeezing the suds through and
through ; the material. Don’t soak
colored materials or leave them in a
heap while wet. Never rub or twist.
Rinse thoroughly in lukewarm water.
Roll in a Turkish towel, knead out
moisture and then unroll immediately.
Sometimes it is helpful to insert a
White cloth in colored garments to
prevent streaking. • , 'H
When the garment is unrolled ease
It to shape and press with a barely
warm iri>U smooth fabrics when
slightly damp* crinkled materials
when dry or nearly dry. If necessary
stretch again while ironing.
After unrolling stockings from towel,
ease foot to shape and stretch leg
gently in length. Dry away from heat,
never oyer a radiator.
KRAFT DINNER
With Creamed Chicken
1 pkg. Kraft Dinner ' 4
Hot creamed chicken
Parsley ’
Buttered green beans >;
Pimiento strips
Cook the Kraft Dinner as directed,
on the package. Pack it Into a buf-<
tered 6%-inch ring mold. Hnmold on j
a serving plate, fill the center with!
hot creamed chicken, and garnish the
chicken with parsley. ’Around the'
ring on the plate place groups or
f agots of whole buttered green beans,
garnished with pimiento strips. f