Southern Receives Safety Award
Harry A. Di Butts (left), Southern Railway System president, accepts
on behalf of the railway the National Safety Council's Public Safety
Activities Award won by Southern for extending its on-the-job
safety program to include safety activities in communities served
by the 8,000-mile railway. Ned H. Dearborn (center), president
of the National Safety Council in Chicago, made the presentation in
Mr. DeButts Washington office. An interested observer was Frank
I). Wolfe (light), coach inspector and repairer for the Southern
at Salisbury, N. C., who happened to drop in for a visit with the
railway president at the time of the brief informal ceremony.
Dulles' Social Secretary
Starry Eyed Over Job
Boy Poisoned
Continued from ?ue 1)
would let them drink it. Offered
the bottle first, Singleton refused
a drink because, he said, "it smell
ed funny." Presnell however, said
the drink taste weet and drank
the entire contents of the bottle. I
The two boys then hitchhiked
rides into Wavnesville, arriving
here about 7:30. Prior to that
time. Robert said he had felt 110 j
ill effects from the dtink, but be
came sick after drinking water
from a street fountain.
He was later picked up oy Wav
nesville police and taken to the
hospital, where he was treated by :
Dr. A. H. Smith. Jr., who said that '
the Cove Creek boy apparently 1
had drunk some kind of poison or '
dope.
An attempt will be made to (
analyze the contents of the li iuid
pumped from the boy's stomach,
the doctor added,
Robert and Tommy agree 1 that
the car's license showed it to be
from out of the state, but they
were not sure what state-the ve
hicle came from,
Sheriff Campbell and Mr Rog
ers investigated the case until 2
a.m. today.
Three Haywood Men
Enlist In The Navy
Three Haywood men enlisted
foi naval duty through the Ashe*
\ille recruiting office during Au
guest. They were among tin 41
recruited during the month, for
the largest number tor any month
since December 1952.
The Haywood men are now
undergoing training at the U. S
Naval Training Center, San Diego
Calif
Those from Haywood were:
Thomas Allen Hunter, route 1
Iloiiald Burnette. route 2. Canton,
and Richard Reeves Wilde, Canton
WANT ADS
FOR RENT Comfortably furnish
ed heated apartment, corner1
Walnut and Main Streets. Adults
only. Mrs Sam Stringfleld Dial
GL 6-6312 S 2-6-9
WOOD FOR SALE ?Call til. 6
6532 or come bv Open Air Curb
Market, S 2-6-9-13-16-20-23-2^-29
WANTED ? Experienced Beauty
Operator with Waynesville fol
lowing preferred. Call GL 6
5198 after 6 p.m. S 2-tt
PRETTY APARTMENT partly
furnished, at 123 Keller St.. East
Waynesville. Call at residence af
ter 4 p.m. S 2-6
fly JANE EADS
WASHINGTON Eleanor Lans
ing nomas, second cousin of Sec
'ctary of State Dulles and social
secretary to Mrs. Dulles, is still
starry-eyed about her job after 18
nT.'/h "fSP,'t,e unct'rtain hours and
ticklish dealings with protocol. I
Arranging dinner parties, teas
and luncheons hosted by the Duil
"'fol(ral1 ,sJatp visitors, diplomats
and olficialdom, answering letters 1
accepting invitations, dropping off
calling cards, even shopping for
whodunits for the secretary of
slate, are all part of a day's routine i
Mi's, Th DreUy' voun?' gray-eyed
? , homas. Its meeting and
singling with the headliners that
Ktve her the big thrill?the king
and queen ?f Greece, the emperor I
uf Ethiopia the crown prince of
MhT' An,h0ny Eden- Synghmanf
And. I know most of the sena
lot.s. congressmen and diplomats
proudl.v'r WiVeS hV SHP Said
Most of it s just good manners."
an s 1 homas explained when I
what rules she followed in
c ' Tying out her duties.
I he most important thing at
parties, she said, is to try to keep
everybody moving and happy and]
to introduce guests by their right
names. Had she had any embar
assing momenta?
''Well, only once." she said
while pouring tea I knocked over
the (ream on one of (he Latin
\meriean diplomats He was very I
Polite and Just laughed, and 1 call-1
* ? r?W water and a towel." !
Miss Thomas alwavs gets all
cressed up in formal evening
cm! lies' and stays through the
c -eMails If ont. of ?u> Ruests fajlg
t?> show for dinner, there's a quick
'?'"?Anof the seating, and
sue tills the empty place
''Otherwise, i get a young man
lo call for me and we go nut danc
iiiff. she said.
A highlight of her recent exper
iences wis accompanying the Sec
retary and Mrs. Dulles on their
quick, last-minute trip t? London
and I aris fbeore the Geneva con
"<"((. stic loved the motor
cscorts and red carpets and had
lots of fun
The daughter of Mrs. James
Augustus Thomas of New York, a
gtinitiate of Mjss Chapins School
and in 1948 of Bernard College
Miss Thomas was a staff member
on \ ogue Magazine until 1951
After a trip abroad she headed
the speakers' bureau of the com
n iff tee promoting Dwight D Eis
rnhower for president. After the
convention she worked for the New
,."I s,a,,> Hepulillcan Committee
?'ere she lives in an attractive
small apartment' commutes to New
Aork weekends to see her "bud
dies and play golf.
V" tb* Want Ad. for result.
Now Treat Them To a Souffle
ORANGE TAPIOCA SOUFFLE ? Light as a summer breeze.
By CECILY BROWNSTONE
Associated Press Food Editor
SOUFFLES ARE BUSTING
i OUT all over. Ldng a staple of
| French culinary art, Americans
seem to he going for these light
I as-a-summer-breeze desserts. There
; is even a cooklwok devoted entire
ly to souffles scheduled for publica
I tion.
Iriha Ronibauer, author of the
beloved "The Joy of Cooking,"
says that the souffle is the "mis
understood woman" of the culinary
world! Although it has a reputa
tion of being hard to master, actu
ally a souffle is a simple and use
ful everyday dish.
In souffle making, we have
found that the size of the baking
dish is of utmost importance. Put
a souffle in a casserole that is too
large for Ihe recipe, and no matter
how carefully you have combined
the ingredients, it will never rise
to any great heights. %
You also have to pay attention
to the eggs in your souffle. You
may separate the yolks from the
whites when you take the eggs
from the refrigerator, because they
separate best when they are cold.
It won't hurt to let the separated
yolks and white stand at room
temperature, because whites beat
up well when they are not too cold.
But never, never heat those egg
whites until just before you are
ready to combine them with your
other ingredients.
The recipe we are giving you.
using quick-cooking tapioca in
stead of flour, is for an American
type souffle Adding the tapioca
Is no trouble at all: you simply
combine it with part of the liquid
called for in tile recipe and bring
to a boil. Then the rest of the li
quid. flavoring, butter and beaten
yolks are added. Finally the beat
en whites go in. In about an hour
your souffle will be delicate but
firm from its oven baking, ready
to serve.
Offer this Orange Tapioca!
Souffle with sliced fresh peaches.
Or if you do not mind using tapi
oca both in the souffle and the
adornment, you might like to servei
Ihe souffle with the following
Fresh Peach Sauce. (The sauce, by I
the way. is excellent on squares of
| fluffy w hite cake or slices of hearty 1
; cottage pudding.) To further gild
| the lily, top souffle, sliced peaches
I or Peach Sauce, with whipped
j cream.
! ORANGE TAPIOCA SOUFFLE
Ingredients: 1/3 cup quick-cook
ing tapioca, cup sugar, Vi tea-1
j spoon salt. 1 cup water, 1 teaspoon
I grated orange rind. 1 cup strained
1 orange juice, 2 tablespoons hutter
or margarine, 3 eggs (separated).
Method: Put tapioca, sugar, salt
and water in saucepan. Cook and
stir over moderate heat until mix
ture comes to a boil. Stir In orange
rind and juice; remove from heat
| and stir in butter. Allow to coo) j
slightly while beating eggs. Beat
egg yolks with rotary beater (banc
or electric) until thick and ivory
colored. Add tapioca mixture to j
egg yolks and mix well. With clean
beater, beat egg whites until stiff
but not dry; fold tapioca mixture
! into egg whites. Turn into buttered
j 2-quart baking dish. Place in pan
I of hot water and bake in moderate
| <350 degrees) oven 50 to 60 min- j
l utes or until souffle looks firm, j
: Serve at once with sliced peaches
i or Fresh Peach Sauce: top with
j whipped cream if desired. Makes
6 servings.
FRESH PEACH SAUCE
Ingredients; 2 cups sliced fresh
peaches, cup sugar. 1 table
spoons quick-cooking tapioca. lVfc j
cups water, salt. 1V* tablespoons,
lemon juice.
Method: Mix peaches and sugar j
together in saucepan; let stand
15 minutes' Add tapioca, water
and dash of salt. Cook and stir
over moderate heat until mixture'
comes to a boil. Stir in lemon
juice; remove from heat. Cool 15!
minutes, then stir. Serve warm.
James Perry
(Continued from Page One)
ing, constructing, and operating
the Sky Valley Pioneer Camp for J
Boys near Hendersonville, a camp t
which strives to present Christ- j
ianity in natural, life-situations for
young boys. He will continue to
operate the camp in conjunction
with his parish ministry as he did ,
during summer vacations of his j
seminary years.
Mr. Perry is married to the
former Miss Lewellyn LeBruce of
Charleston. S. C. and they have
two children, Lewellyn Atwood i
and James Y. Perry, 111. Mrs. j
Perry's mother. Mrs. J. B. La
Bruce. formerly of Charleston, is
now making her with with them.
Mr. Perry's father practiced law
in Columbia for many years and is
now an occasional contributor to
The Saturday Evening Post.
Parkway
(Continued from page 1)
the entire Parkway, and that most
of the unfinished links were west
of Asheville. These would include
the Oteen to Wagon Road Gap;
Beech Gap to Balsam Gap. and ,
| Balsam to Soco, and Wolf Laurel
to Smokemont.
Now under construction is the
6-mile link from Bridget's Gap to
Beech Gap, in Pisgah Forest. A ,
recent appropriation for $246,000
was acquired for paving this sec
tion and relining the tunnels which
were bored prior to World War II.
Representative George A. Shu
lord was instrumental In getting
the appropriation for the latter
I project.
Hearty Salmon Dishes
By ALICE DENHOFF
SALMON Florentlne.with spin
ach base, salmon center and
; cheese topping is a tine choice
I for luncheon or supper ana offers
valuable nutritional content, too.
To serve 4. drain and flake 1
lb can of salmon. Add enough
milk to salmon liquid to make l'.j
c Put aside.
Melt 4 tbsp. butter or marga
rine Add 4 tbsp flour. Vj tsp dry
mustard, tsp. salt and ?,# tsp.
tabasco; stir to a smooth paste.
Add reserved liquid; cook, stir
ring constantly until mixture
thickens and comes to a boll.
Add Chaos*
Remove from heat; add 1 e.
grated processed American
cheese, stirring until melted.
Divide 2 c. cooked and seasoned
fresh or frozen spinach In 4 in
dividual casseroles. Top each
with Ik of the salmon and sauce;
sprinkle with 2 tbsp grated Par
mesan type cheese.
Bake at 425* F tor 13 mln.
Salmon Chowder
A substantial salmon chowder,
a salad and frutt mnkes a good
luncheon or supper menu, sub
stantial without being too hearty
For 6 servings, melt 4 tbsp but
ter in a large saucepan. Add 1
(roerttfM. i #44, KIM
large, sliced onion and cook until
tender, but not brown.
Next the corn. It whole kernel
corn is used, drain corn and add
liquid to saucepan If cream style
corn Is used, add Vi c. water to
saucepan In any case, use the 1
lb. can.
Bring to a Boil
Bring to boil and add 2 c diced
potatoes: cover and cook 10 min.
Drain and flake a 1 lb can
salmon; add enough milk to
salmon liquid to make 3 c. Add to
potatoes with flaked salmon and
corn; heat to proper temperature
for serving.
Add 2 tbsp parsley, tsp salt
and ife tsp tabasco.
Fresh salmon baked In sour
crean- Is a good Friday special.
To serve 8, wipe with a damp
cloth, a 3 to 4 lb salmon, then
arrange in casserole, skin side
down.
Mix aud spread over the fish, 2
tb.sp grated onion and juice of 1
lemon Sprinkle with salt and
pepper to suit. Carefully pour
' over 1 c. sour cream.
Bake at 400' F for 20 to 30 min.
It large whole piece of salmon Is
used, bake 45 min. to 1 hr.
Garnish with watercress and
paprika.
rMtarti SvaSMta. ImJ
THE OLD HOME TOWN
I 7
? By STANLEY
1 .
-J THE MAA "TOLDTfoU ' N
~7 THAT WAS A SUPERSONIC \
I HitfH-SPCED DRILL--* /
\ __ HANS ON! ILL ^
^7 PULL. OUT THE )
N. PLUS.'
v\ ^
^ 'r O^B- /
^O/AIG ISieytf
^ ? 4/'
JAWAI Q. HOBBY FOLLOWS TWtOUSH M
A HOt-r-B0?/A*? PftOUBCT
" >??..?? t .. . ? ,
FRYERS 41c
Picric 0?? OBft FRANKS
39.
Maxwell House
INSTANT COFFEE .V 65c
Van Camp
PORK & BEANS 2 27C
Scoco ? ?
SHORTENING Carton 72c
Armour
12 Oz. mwm
ROAST BEEF can 4/C
Pillsbury's
PIE CRUST MIX 2 - 25c
Del Monte
PEACH HALVES N'cl'' 31c
MARCAL PAPER
NAPKINS S 10
NAPKINS Sr 15
WAX PAPER LoV1 22
NAPKINS c;;t3/25c
GRILL STEAKS
Armour 8 Oz. 0^
Frosted Pkg. ^
TURKEY DINNER
Swanson TV
Complete Dinner M \0 0
SWANSON PIES
2 Chicken ^ 0\
^ 59c
PICKLES ~li
RITZ st 3I
CATSUP - 1|
OLEO ll
Krait CHEESE SPReJ
5 OZ. JAR f) Jars I
PIMIENTO / For jVl
Kraft MAYONNAISE
PINT g?m
JAIi QIC |
VIENNA SAUSAG1
t OZ. CAN 4* Cans a* I
CIRCLE K < For jjjl
1
f LETTUCE 1
Large ^ ^ ^
1 Heads ?
BANANAS
Golden JM
Yellow 1?Lf Lb
ft CARROTS
31 Cello ?>
113 c
PAPER PLATES DIXIE Cfl
Dozen 4 Be I'K- ul tJfl
9-inch ? 0 50"
SCOT TOWELS KOOL AH
2 Xs 35 ( 6;;a
1
SUFSK SUDS
Large Giant
30 72c
PALMOLIVE
Regular Bath
3/25c 12c
I
Octagan Soap
3 Bars 4EC
For
Ajax Cleanser
2 Cans ner
For "
| FAB J
Ltrge i
30c j
casilvem]
bouquet i
Regular j
3/25 I
VEL I
30c Jl
| Octagon WI
3!'::r 1J