Newspapers / Marion Progress (Marion, N.C.) / Jan. 31, 1929, edition 1 / Page 7
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Worried Night after Night as health declined **I SUFFBRSD fire* quently from nenN OU8 headaches, and I could not sleep well,” says MrSo Cora Dover, R F. D. 2, Hickory Grove, S.C. "I was thin and pale. 1 was so weak I could scarce ly walk. I tried sev eral remedies which were suggested, but nothing seemed to help me. Night a^r night I worried because I could see I was going dowivhiU. I had my children to look after, and I was afraid of what would be> come of them if anything hap pened to me. **I began to take Cardui on the recommendation of a friend. It wasn’t long until I was beginning to pick up. My strength naduallv be|^ to return. I rested better at night and was less nervous. I took several bottles of Cardui, and when I had finished tak* ing it I was in fine health.** CARDUI Helps Women To Health Take Thedford’s Black-Draught for Constipati(jlA, Indigestion and Biliousness. STUFFING FOR ROAST SHOULDER OF IAMB I3HT There’s peace in the household guarded by Castoria. Peaceful sleep for Baby. Uninterrupted rest for Mother. For a few drops of purfe Castoria will quiet any fretful in(ant. Or put the little one back to sleep when there’s an upset dur ing the night. Parents, don’t try tC' do without good old Castoria! It isn’t fair to the l^by, and it makes things hard for you. You can’t give Baby medicine 'meant for RTOwn-ups—or shouldn’t! Castoria is the solution. It is always safe. It al ways does the work. And although it acts as swiftly as an opiate or a nar cotic, it contains neither. Castoria is purely vegetable. Give it whenever there’s constipation, colic, diarrhea. No less than five million moderij mothers have come to depend on Cas toria, for twenty-five million bottles were bonght last year! Gtet yours to day ; don’t wait for some night when it’s needed, and the drugstore is closed! Children Cry For \fhenF6od Sours Lots of folks who think they have “indigestion” have only an acid -oooditioD which could be corrected i® iftwe^ or ten minutes. An effective anti-acid like Phillips Milk of Magnesia soon reatopea digestion to normal. Phillips does away with all that «mr- ness and gas right after meals. It pre vents the distress so apt lio 'OCcnr tto»o hours after eating. What A iplea«a®t preparation to take! And iic*w good it is for the system! Unlike a burning doee of soda—^which is but teiaporary lelief at best—Phillips Milk of Magnesia nOT- tralizes many times its vohnne in add. Next time a hearty meal, or too rich a diet has brought on the least discom fort, try— PHILIIPS r Milk of Magnet Preparing Shoulder of Lamb for Stuffing. (Fiepared by the United States Department of AgrricuUure.) The slight peppery flavor of water cress gives an unusually good flavor to stuflSng for shoulder of lamb; or if you like mint with your lamb, you can try putting it into stuffing instead of sauce or jelly. A shoulder of iamb has tender de licious meat, but ordinarily is rather hard to carve because of the shoulder blade and other bones. The butcher will remove these for you so that the meat may be cut very easily. The pocket left by taking out the shoulder blade can then be filled with ;iny pre ferred stuffing. Select a shoulder of lamb, weighing from 3 to 4 pounds. Have the butcher remove all the bones and the fell. Save the bones for making soup. A lamb shoulder may be stuffed and either left flat or rolled. The flat shoulder is easier to sew up than the rolled, and the pocket holds twice as much stuffing. Either of these com pletely boned stuffed shoulders can be carved straight through in attrac tive slices of part meat and part stuff ing. Wipe the meat with a damp cloth. Sprinkle the inside of the pocket with salt and pepper, pile in the hot stuff ing lightly, and sew the edges togeth er. Rub salt and pepper, and flour over the outside. If the shoulder has only WORK CENTERS IN HANDY KITCHEN Well Placed and Away from Main Lines of Travel. a very thin fat covering, lay several strips of bacon over the top. Place the roast on a rack in an open pan with out water. Sear for 30 minutes In a hot oven (480 degrees Fahrenheit). If bacon is laid over the roast, shorten the time of searing so as to avoid overbrowning. Reduce the tempera ture of the oven to 300 degrees Fah renheit, and cook the meat at this temperature until tender. From 2% to 3 hours will be required to cook a medium-sized stuffed shoulder at these oven temperatures. Serve hot, with brown gravy. For mint or watercress stuffing you will need. 3 cupfuls fine dry bread crumbs. % cupful fresh mint leaves or cupfuls finely cut watercress leaves and stems, 6 tablespoonfuls butter, 3 tablespoonfuls chopped cel ery. 11/^ tablespoonfuls chopped onion, % teaspoonful salt, % teaspoonful pepper. Melt one-half the butter in a skillet and add the onion and celery. Cook for 2 minutes and add the mint leaves or the finely cut cress and* other seasonings. Push the mixture to one side of the skillet and in the empty part melt the remaining butter and stir In the bread crumbs. When they have absorbed the butter, mix all I the ingredients together. When using | watercress allow the liquid which ' cooks out to evaporate before the but- [ tered crumbs are added. I PORK CHOPS WITH APPLES ARE GOOD Excellent for Winter Dinner Menu When Stuffed. (Prepared by the United States Department i of Agriculture.) | While the oblong-shaped kitchen is ■ most often recommended for compact ness and convenience, it is possible for a room of irregular shape to an swer all the needs of the housewife in her kitchen if the work centers are well arranged in relation to each other. Here is a floor plan of a kitchen studied by the bureau of home economics of the United States Department of Agriculture. In spite of the fact that the wall space is broken by five doors—three are usu al, and it is possible to get along with two—the work centers in this kitchen are well placed, away from the main lines of travel, and prop erly related to each other. For example, food is delivered at the back porch door; stored on the CUO»tT wrORKIABUEl OOOP*MeLr sTovt KITCHEN DINING ROOM Well Arranged Kitchen of Irregular Shape. drop shelf, to be placed In the re frigerator or closet; prepared at the work table; cooked at the stove, and served through the pass closet to the dining room. All the necessary plat ters and vegetable dishes are at hand in the cupboard above the sink, reached from both dining room and kitchen. When the meal Is over, soiled dishes are cleared away by passing them through directly to the | sink, where they are washed and | stored in the dish cupboard. There Is a window at the end of the work table and two at the coun ter which continues Into the sink drainboard. One of the doors In this kitchen leads to the cellar and laun dry. Those to the closet, to the main hall and stairs, and to the dining room open onto what Is virtually a small hallway and so do not in real ity encroach on the kitchen space or the usual lines of travel from one task to another. (Prepared by the United States Department of Agriculture.) Delicious for a winter dinner menu are these stuffed pork chops, cooked and served with the apple that tradi tion seems to require with pork in any form. Buttered cabbage or brus- sels sprouts would be a good choice of vegetable to accompany these chops, with something else a little crisp In texture, such as raw celery, or raw Jerusalem artichokes, sliced very thin, or a plain lettuce salad with French dressing, suggests the bu reau of home economics. € rib pork chops, 2 tbs. minced 1% inches thick. onion 2 cups fine bread % tsp. salt crumbs. % tsp. pepper % cup chopped cel- *4 tsp. savory ery and tops. .seasoning' 1 tbs. chopped par- 8 large red apples sley. 2 tbs. butter. After the rib chops are cut inches thick, have the butcher slit the meat portion In half, cutting from the out er rim of fat toward the bone, s» that a layer of stuffing can be in serted. Be careful, however, not to cut so that the meat is separated from the bone. Or, if preferred, the pockets for stuffing the chops can easily be cut at home with a sharp knife. Make a stuffing of the bread crumbs, celery, and, other ingredients listed, except the apples. Cook the celery, onion, and parsley in the butter for 5 minutes. Add the bread crumbs and seasoning, and stir until well mixed. Sprinkle the chops lightly with salt, pepper, and flour. Have a heavy skillet very hot and sear the chops until lightiy browned on both sides. Then fill each chop with the stuffing and insert toothpicks to hold the edges together. Put the chops on a rack in a baking dish or pan with cover. On the top of each chop place, skin side up. one-half of an apple which has been cored but not pared. Cover and bake in a moderate oven from % to % of an hour, or until the meat is tender. Lift out the chops from the pan onto a hot platter and remove the toothpick skewers. Be careful to keep the apples in place on top of the chops. Garnish with parsley and serve at once. Grooving pines as a crop will create new wealth in the cut-over pine re gions of eastern Carol.Jia. Neck of a Blouse. To bind or face the neck of a blouse or dress quickly and neatly, cut a double bias binding of the material (thin silk Is the best for heavy mate rial). Place raw edges of binding to raw edge of neck and stitch. When the binding is turned you will fold to hem to the garment Instead of an extra turn to be made. It will help to keep the binding true if It is basted ibefore being cut Celery Fritters. Wash and scrape one bunch of cel ery, cut in inch pieces and cook for five minutes in boiling salted water. Drain and cool slightly. Mix and sift two-thirds cupful of flour with one- third teaspoonful of salt and a little | pepper. Mix one well beaten egg with i half a cupful of milk and stir into the i dry ingredients. Beat until smooth, j add the celery and drop from a tea- j spoon into deep fat that Is hot enough j to brown a cube of bread in one min-1 ute. Cook until golden brown, drain | on soft paper and serve with tomato | sauce. 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OeLuxe Coupe {with rumble seat) 695 4-Door Sedan . • . 695 ^655 675 675 695 A Chrysler Motors Product Plymouth offers typical Chrysler performance, being Chrysier-engineered and induing such modem improvements as weatherproof hydraulic four-wheel brakes, high-compression L-head 45 h. p. engine, rubber engine motmtings, aluminum alloy pistons, torque reaction neutralizer, full pressure- feed lubrication. Emphasizing its value leadership, maldng it plainer than ever, are Plymouth’s new lower prices representing savings of ^25 to ^40 on popular modeb. Plymouth quality has not been changed in the least—it remains the same fine quality which has given this car an international repute for econ> omy of operation and upkeep. In the lowest-priced field, Plymouth is still the outstanding full-size car ^ving ample room for five grown-ups; it ti still the only car near its price equipped with weatherproof hydraulic four* wheel brakes; it is still the onfe big buy at its price combining modem engineering improvements and perform ance with modem style and luxury. See the Plymouth. Compare it, try to equal it among cars selling tmder ^830 and inevitably you will rank it firat and foremost in every cle ment that determines tme motor-car value. 314 BALLEW MOTOR CO. ' Phone 22S Marlon, N. C. Subc^cribe for the Marion Pro£7es9 —^the home town paper. Read The Progress Want ads. Read The Progress ads. Bootleg Scotch should be opened with, prayer.—Life.
Marion Progress (Marion, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 31, 1929, edition 1
7
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