LOCAL NEWS. :
k --
(Continued from page 1)
Mr. and Mr3. W. T. Stillman
of Warsaw, N. C., are visiting
friendt and relatives in our city, j
Mesdames E. R. lacxson, L 11
ma Willoughby and L. W. Gu-km
visited Washington U/edaes • > y.
Mr. S- D. Brown of Naif 'dt,
has been in town this week ed
iting his brother, Mr. fl. ti
Brown.
Mr. Gordon Norman of Si ate
college spent the k-e d w; ••
his parents Mr. and Mrs. v! W .
Norman
Mrs. D. R. Ayers n d M! ue
daughter, Dorothy, of Baitimore,
are visiting Mrs.’Alice Ayers, »<::
W. Main Street.
Mr. and .Mrs. Jan P. yn j unu
Miss Collins cf Wa-hingto*', N.
C.. were the guests ot Mr -. B.
F. Read Sunday.
Dr. and Me3-. T. L B~ay, Me~
dames P. M Aros. J. W R rd
and Mr. W. L. Hassell werp u
Rocky Mount Sunday.
Mr. and Mrs. Jack ampbe'I,
of Rocky Mount, have been Ash
ing Mr. and Mrs. J R> Campbr!'
in Washington St.rr.r-c
Mr. and Mrs. Grady ILunso- ,
of Louisburg. spent the week
end with Mr. HatvDmP r.-ir ,
Mr and Mrs. W. J. H t<-i
Miss Emma G. Moorehead,
county home demonstrate , wh
has been spending.some <ime at
her home in Madison, Ga., re
turned on Monday to ro-umo he;
duties here.
Mrs. Nell Winslow and Mr
W. F. Winslow of Littleton spent
Sunday here ar>d Were accom
panied beck by Mrs. ’ F. wins
low wtnhas b. r;' . • . - *C0
time with her mother, iviis Fan
nie Ayers in Third street.
Miss Mary E Thomas, ; u
trition specialist, and Mr. C. F.
Parrish, poultry specialist, of
Raleigh, will be in our cour ty on
May 14t.h to attend the Federa
tion of Home Demonstration
Clubs, to be held in Rop;r.
For Sheriff
I hereby announce myself as p
candidate foi Hie office of sheriff
of Washington county, subject to
the action of the Democratic pri
mary.
I believe that my past record
and the knowledge I have gained
of the details and routine of the
office are sufficient to warrant
the asking of your support. I
have tried faithfully ar-d con
scientiously to satisfactorily ex
ecute the duties of the office and
if I am nominated and re-elected
I shall certainly endeavor to give
the very best serv.'C • possible.
As I have in the pa ■, I shall
show no parti afar f- vors to any
one, will not be han.iie .pped
by special promises to ntiyo; e.
but intend to serve all alike,
■without fear or favor.
Your support will be apprccia
ted and I hope to remain your
obedinnt servant.
JOSEPH K. REID
FOR TREASURER
In making announcement of
my candidacy for the office of
treasurer of Washington county
1 promise, if nominated and e
lected, to execute the nu ies of
the office to the very best of my
ability.
I will appreciate the support
of all Democrats in the primary
to be held Juno 5th, and I make
this announcement subject o
the action of that p imary.
J. F. BELANGA
North Carolina,
Washington County
In The Superior Court.
Phillis Walter
VS.
Luke lin n's.
NOTICE.
The defendant above named wilitake
notice, that a'< action entitle ’ as above
has been commenced in the Sup rior
Court of Washington County for tilt
cancellation of a cb>ed dated loth, day
March 1920 and recorded in Kegi-ter
of Deeds office of Washington County
in Book 7S, Page 180; that the complaint
in said action wasfiled on the 23rd. day
April 1926, and further that he is re
quired to be and appear at my office
on or before the :21st day of .June 192«
and answer or demur to the complaint
or the relief demanded will be granted.
This 23rd, day April 1926.
c. v. tv acsbox
In «ii« Sniwriv Ccurt.
JL J3e'l, Attorney,
I
9US LOOKS
DOLLING UP THE HUMBLE
POTATO
Tour Unusual Recipes by Four
Famous Cooks
Don't think that after you’ve
served potatoes mashed,
creamed, arid fried you’ve put
them through all their paces.
Lou don’t have to begin re
peating the old
Mrs. Brt-LE
De Graf
this homely
table!
s t o r y. There
are many de
li gl tfui ways
o f preparing
the h u mblc
spud,as several
famous cooks
have discov
ered. They ac
tually glorify
American vege
Tamalpais Potatoes
Tamtlpais rotatoe3. Doesn’t the
very name make your mouth water?
This ./delicious dish, prepared from
left-o\*er potatoes, is a favorite with
Mrs. Belle De Graf, San Francisco
home economics counsellor and
writer.
Chop fine 3 cups cold boiled pota
toes. . Add ?4 cup of cream, and salt
and pepper to taste. Pack very sol
idly in buttered custard cups, or
muffin pans. Set in a pan in a very
hot oven. Bake 30 minutes, or until
golden brown crust has formed
which will hold the potatoes to
gether. Turn oat in individual
molds.
I
DaTzcd Potato “Tips”
Mrs. Cara;*. lioror, Philadelphia
cooking ..'tp-.M-t, adds two or three I
crj-ul touches to baked potatoes j
which mak# them taste unusually
good.
.'-or scrubbing large, perfect po
ts*.. I soak thorn an hour in cold
v - -r/' he rays.
. :* • .• ;>s on the upper grato
c: . oven, . ,d turn them
a ■■■ urates. I let them bales
another half ur, or until they feel
soft when pressed in a napkin.
:ver try them with a fork, for j
this allows the steam to escape and I
makes them heavy. Serve in a nap
kin at once.
"Tito secret of good baked pota- '
toes is a slew oven; for a hot oven
harden* the skin at once and makes
the potatoes soggy.” j
Stuffed '■ nd Browned ;
Mins IX- '••••'. rat Alien IIcll, nutri
tion expert at the Battle Creek Col
lege- of Homo economies, lias a de
cided preference for stuffed potatoes.
She fixes thc-.a like this:
6 medium-sized potatoes
Vz cup milk or cream
3 table-spoonfuls butter
1 teaspoon salt
Select well-shaped potatoes about
equal size. Bake until soft, then cut
or break each potato at about the
middle. Remove the contents, mash,
add salt, butter, and sufilcicnt cream
or milk to cause the potato to beat
up light. Tt’hen very light, fill slcina
with the seasoned potato, piling it
up in Irregular shapes. Set the
stuffed potatoes in oven a few min- 1
utes to brown. •
a la Pittsburgh
Mrs. Kate Brew Vaughn’ home
economics-director, of Bos Angeles,
teaches cooking to 100,C-t iji , omen
every year. Her Fittsbur-,.1 Pota
toes rich enough to serve as the
only cooked luncheon dish, she says.
1/ served with a good salad they
provide a delicious meal. Hero ia
her recipe:
1 lb. potatoes
1 cup grated cheeea
1 diced pimento
3/i cup bread crumbs
4 tablespoons butter
2 tablespoons flour
1 cup milk
Sr-.R and pepper
Dice potatoes and boil until soft.
Put a layer of potatoes In baking
dish. Sprinkle with grated cheese,
salt, pepper, butter and chopped pi
mentos. Add another layer of pota
toes and repeat with cheese and pi
mento. Pour over this one cup white
sauce. Cover with buttered bread
crumbs, llake In oven until well
browned on top.
Trepare the white sauco by melt
ing two tabiespoonfuls butter, and
stirring in flour until smooth (2
tabiespoonfuls), then add one cupful
milk and salt and pepper.
s» * *
Thero you aro! Four tempting
potato recipes, all easy to prepare,
favorites of four famous cooking
specialists. Try them on your fam
ily. They will welcome these unique
variations of tho potato theme.
(Watch next week for another interesting
cooking article.)
For Oil Steve Users
Women who cook with oil will
appreciate ono of the newer oil
stove models with a reversible,
easily filled glass reservoir. The
hands do not como in contact with :
tho kerosene at all.
Whitens Hands
Before using rubber gloves sprinkle
baking soda inside. You'll find them
easy to remove, and your hands
will bo whitened.
When to Use Sail
Underground vegetables, the roots j
or steins of plants, should be cooked
in boiling unsalted water. They j
contain a certain amount of weedy j
fiber which is hardened by salt.
Salt them when ready to serve.
“Top ground” vegetables, such as
peas, beans, cabbage, and onions,
are much better cooked in boiling,
salted water. Cooked this way they
retain their color, and their flavor 13
Intensified.
Subscribe to The Bea^oq
/..'ft to ritht— MISS >R0SA MICKAF.I.IS, New Orleans; MRS. SARAH
Tyson KORER, Philadelphia; MiSS LUCY G. ALLEN. Boston;
Mrs. Belle DEGRAF, San Francisco; MISS MARGARET Al.LEN
Hall, Battle Creel:; end MRS. KATE B. VAUGHN, Los Angeles.
•■i «bbk:
Pacific Coast,_ Gulf of Mexico, New England,
and Lake Michigan! Six of the country’s
foremost cooking experts have just completed
a rigorous test of the Perfection Stove.
.. o-cebbmwmwowiiu i-asMwxa ,> )<m»s>o
THEY used every method of cooking from
frying to baking, and were enthusiastic
about the Perfection. Read what they say.
“Whether I broiled steak or French-fried
potatoes, the results were fine,” says Mrs.
Rorer, famous Philadelphia cooking teacher.
Crisp Waffles
“My waffles were light and beautifully
brown,” says Miss Alien, d Vector of The
Boston School of Cookery. “They cooked
on a hot flame, with yellow tips 1*2 inches
high above the blue area.”
“I found the Perfection so dependable,”
reports Mrs. DeGyaf, home economics
counsellor. “1 left e roast -etnb in die oven
for hours. The flame never wavered.”
No Scouring Needed
“Eggs a la King and broV .] y r-stoc:-; are
delicious enough in themselves,” c forms
Miss Hall, nutrition expert, “'but tv. ice as
delicious to the cock whoso kettle bottoms
need no scouring. Perfect k'nV. long chim
neys burn every drop of oil before the heat
reaches the cooking. No coot cr odor.”
“Using a Perfection is like cooking with
gas,” remarks Mrs. Vaughn, domestic
science expert. And Miss Rosa Michaelis
is of die same opinion.
Tested Cooking Ability
These are just a few comments made by
the six experts, satisfied with only the best
cooking equipment. They find the 1926 Per
fection fulfills every cooking requirement.
What does it mean to you?—That when you
buy a Perfection you get a stove with cooking
ability tested and proved by experts.
See Perfections Today
See the 1926 Perfections at any dealer’s.
All sizes, from a one-burner model at 56.75
to a five-burner-range at $120.(10. You will
add your word of praise to that of the experts
when you cook on the newest Perfection.
Manufactured by
Perfections Stove Company
Cleveland, Ohio
«>-«SZB*i>«BaX 2 >•«•£•! . .M8ta»-«KC22£-. ..a.
<f\ ° 2f }j C~;« ■ J
a §/? g tJ /rn/pr-PD sy/s/i/l
Wa :! *'ING: Use only genuine Perfection
wicks n Perfection Stoves. They are marked
leitk re.I triangle. Others will cause trouble.
Send j
I jhr this Free
Cook Book
j A Demonstration of
THE PERFECTION
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The ASKING
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I FHONE 24
Clean, Even
Cooking Heat
The long chimneys of the Per
fection bum every drop of the oil
before it reaches the kettle. Thus
you get clean, even cooking heat
free from soot and smoke.
You can be doubly sure of this
sort of heat when you use a pure
water-white Kerosene t'tat burns
cleanly, evenly and wimout odor
—“Standard” Kerosene. It is
specially refined.
All impurities that might cause
sjnokfe or leave deposits of soot
are removed. This assures the
maximum amount of heat. By
sticking to “Standard” Kerosene
you are sure of best results from
, your Perfection. Insist on it.
You can buy it anywhere.
Standard Oil Co.
(New Jersey)
“STANDARD”
KEROSENE
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