Newspapers / The News-Journal (Raeford, N.C.) / Aug. 25, 1949, edition 1 / Page 2
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■ 'v-yf- I'v. fc..- ' ■■■n. .TWO THE NEWS-JOUBNAL _ )ng *• • • Homemakers C^ce McKendo '■jKjS •. ‘1 ■f ■f ^ TTton don^ fiat« to Be 9. *bora ■cook’ to make meals a joy for your family and guests. Refiable re cipes and good ingredients - plus a dash of imagination - are all j’ou need to be a successful cook. The following recipes ^hll give you a good start on tasty dishes that your family will demand an encore. Steak and Onion Pie 1 1-2 cups onions, sliced 1-3 cup shortening 1 1-2 pounds round steak, cut in 1-2 inch squares 1-3 cup flour 3 teaspoons salt 1--4 teaspoon pepper 1 teaspoon paprika 1-8 tea^>om ginger 1-8 teaspoon all spice 3 1-4 cups boiling water 1 cup raw potatoes, diced 1 recipe pie shell pastry. . Pry onions in hot shortening until yellow. Remove onions. Roll meiat in mixture of flour, season ings. and spices. Brown in hot diortening. Add boiling water, cover, and simmer until meat is tender (about 1 hout). Add po tatoes cook 10 minutes longer. Ron dough into a rectan^ 1-4 inch thick. Make several small openings for steam to escape. Pour meat into 10x6x2-inch greas ed bakino dish. Lay cooked onions rii top. r.t v...-'.ry. over top and seal edge. Bake in very hot oven {4a0 ucg.) 0 -ser.vinES. . My Best Meat Loaf ’-4 ,-up shortening onion, minced 1-4 cup green peper, finely chop ped 2 pounds chuck beef, ground 1 cup rolled oats, uncooked ■ 2 eggs, beaten 3-4 cup tomato juice ,3 1-2 teaspoons salt 2 teaspoons paprika 1 teaspoon dry mustard 1-4 cup horse-radish ' ' 1-2 cup catsup Melt shortening in skillet, add onion and green peppCr and fry a'bout 10 minutes. Combine all ingredients except catsup. Add onion and green pepper_and mix thoroughly. Pack in 10x5-inch greased loaf pan. Spread catsup on ! MVEL top. Bake in hot oven (400 deg F) 1 hour. Serve hot or cold. Mak^ 3 servings. For. a smaller loaf, use 1-2 the recipe dhd bake only 45 Biinute$. fffrgjfeawff Mallo-Nat Fudge Cni^ 3 ounces chocolate, cut very fine 3-4 cup boiling water 1 3-4 Cups sifted cake flour 1 1-2 cups sugar 3-4 teaspoon salt 1-2 teaspoon baking powder (or 1 teaspoon tartrate baking pow- :ier) . 3-4 teaspoon soda 1-2 cup shortening 1-3 cup thick sour milk • 1 teaspoon vanilla 2 eggs, unbeaten 18 marshmallows, cut in half 1-2 cups nuts, cut Put chocolate in mixing bowl. Pour boiling water oVer chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate mixture. Drop in shortening. Beat 200 strokes (2 minutes on mixer at low speed.) Scrape bowl and spoon. Add sour milk, vanilla, and eggs and beat 200 strokes (2 min utes on mixer at low speed). Bake in two 8x8x2-inch greased-coated pans in moderate oven (350 deg F) 30-40 minutes.' While cake is warm, press marshmallows on one layer, turned bottom-side up. Snread with Minute-Boil Fudge Frosting, put other layer on top. Add nuts to remaining frosting, spread on top of cake. Decorafq each corner with a quartered marshmallow. Minute-Boil Fudge Frosting 2 ounces chocolate, finely cut 1 1-2 cups sugar 7 tablespoons milk 2' tablespoons shortening 2 tablespoons butter 1 tablespoon corn syrup 1-4 teaspoon salt 1 teaspoon vanilla WNC Prepares For Color Panorama ' ' ' . J W'/LU,:, . - ASK YOUR GREYHOUND AGENT ABOUT THRILLING EXPENSE-PAID TOURS ALMOST ANYWHERE IN THE U. S. A., CANADA, MEXICO GREYHOUNO UNION BUS STATION Donaldson and Ffanklin Sts. Phone 5127 Place chocolate, sugar, milk, shortening, butter, corn syrup and salt in saucepan. Bring slowly to full rolling boil, stirring con stantly, and boil briskly 1 minute. (On rainy or very humid day, boil mixture 1 1-2 minutes.- Cool to lukewarm. Add vanilla and beat until thick enough to spread. If frosting becomes too thick, add little cream or soften over hot water. Make enough frosting for tops of two 8-inch layers on top and sides of 8xl2x2-inch cake. Nut Fudge Frosting; Add 1-2 cup nuts to frosting just before spread ing. Asheville—Reports from forest rangers and motot tour drivers that the first tinge of color has been sighted along the highest peaks of the surrounding moun tains indicates that the brilliant panorama of the Great Smokies and Blue Ridge ranges will soon start its annual march. Just as spring creeps up the , mountains every "year, autumr. crawls down the slopes—making it possible to view the season in various stages while on a single motor trip. As for colors—the, leaves of the hickories, catalpas, sycamore, poplars and willow oaks will turn a rusty green or a pure yellow. Black walnuts, red buds, shadbush, mulberries and wild black cherries are bright golden yellow. Many of the oaks show brown, purple, reddish- brown or bronze tints in various shades and combinations. But the glory that is truly au- , tumn in these southern mountains in the vivid scarlet of the plenti ful dogwoods, sourwoods, the black gums, the sassafras, and the orange yellow and crimson of the red maples. Mixed in among the evergreens of pine and bal sam the colors take on a brilliance that cannot be duplicated in the mountains of needle-leaved trees found in- northern American and west of the Mississippi. By the middle of September the color parade will be off to a roar ing start, reaching an over-all color peak in mid-October with the later turning oaks and beech continuing thje peak into Novem ber. Each fall as the panorama approaches it brings to 'Western North Carolina an army of sight seers for the “leaf” season. Many resorts will remain open and summer rates are usually reduced from 10 to 25 percent. — 0—^ and representatives of Kingan and Company. Several of the growers agreed to conduct swine sanitation de monstrations to show the best me thod of producing good and choice hogs that are free from worms. Kingan agreed to pay a premium for hogs in the demonstrations if recommended practices are fol lowed- ' Kelley says the program is the first of its kind to be set up in North Carolina. Its purpose, he adds, is to encourage the produc tion of better hogs in Johnston and surrounding counties. ■ The following points will be stressed: Sows will be bred to a good boar. Pigs will be farrowed and rai sed on clean pasture. Hogs will be fed a balanced ration consisting of grain, protein, supplement, and mineral mixture. A report giving the number of hogs raised and th^ numbpr of pounds sold will be made to the county agent. 0 A total of 423 North Carolina farmers have entered the 200- bushel com content for 1949, ac cording to Dr. E, R. Collins, in charge of agronomy for the State College Extension Service. Adult farmers and 4-H Clulj boys are doing a good job of Im** ( proving the stock of Hampshire hogs in Vance county, reports Assistant Farm Agent Hugh D. Barden.* . , New Buildings May Also Bum Johnston Begins Swine Improvement Johnston County farmers have started a program to improve their methods of swine production, ac cording to Jack Kelley, animal husbandry specialist for the State College Extension Service. Plans for the program were worked out by a gjr^up of grow ers in a recent meeting with Kel ley, County Agent John Piland, Value comes from Volume Chevrolet offers you the most value because Chevrolet builds the most trucks! A new farm building, if poorly constructed, can be as dangerous as an old one, County Agent H. E. Vernon of the State College Ex tension Service warned today. “Many farmers think that be cause a building was recently put up, there is little chance that it will catch on fire.” he said. “This is dangerous thinking that can lead to tragic consequences.” . Mr. Vernon made- the following recommendations to local farm ers who are planning to build: Space building far enough from other structures so that one fire will not endanger entire farm. Install a safe electrical system which complies with the National Electrical Code. Be sure Underwriters’-approved fire extinguishers are located ih plain view throughout all. build ings. Build chimneys upon concrete or solid masonry foundations with a two-inch space between chim ney and any wooden construction. Use roofing materials that are “fire-retardant.” Tile, metal, or slate are opnsidered most fire-re- ' sistive by experts. Asbestos shing les, composition shingles and pre pared roofings are considered sat isfactory. Install firestops of non-flam mable materials at intersections of floors and walls. Be sure furnace rooms are large enough to allow air to circulate, thus preventing overheating. Use concrete, stone, cinder bloc\ or hollow tile whenever possible. Keep new building spic-and- span. Be sure sawdust, shavings and wood scraps are swept up. '0 FRieiDAIRE AUTOMATIC ELECTRIC Water Heater Frigidaire’s amazing new feature; a built-in magnesium rod, makes this liberal warranty possible. This wonder-working rod diverts cor rosive elements from the tank walls to itself, checks fust and “pitting” ... adds years to tank life in both hard and soft water areas. What's more, Frigidaire’s exclusive Radi- antube Heating Unit is sheathed in copper to last for years and years! Choice of rqund, upright or table-top models, 30 to 80 gal lon sizes. 'i 1. WONDER-WORKING MAGNESIUM ROD Checks Rust, adds Years of Life! 2 EXCLUSIVE FRIGID AIRE RADIANTUBE HEATING UNIT Saves Electricity! Come in—See how little it costs to enjoy dependable Frigidaire Hot Water Service I SPECIAL OFFER: During next 30 days we will in stall Frigidaire water heaters completely in most homes for only $25.00 for kitchen and one bath; if two baths, $35.00. Take advantage of this very special offer! BiUSOM APPLIANCE CO. Raeford, N. C. Frigidaire Sales and Service i.iL.1 vvuuu auirtjjs cii c: u|j. OAKDALE GIN fl n World’s biggest builder of trucks—that’s Chev rolet! And Chevrolet volume helps cut production costs .«. makes possible bigger truck values at lower prices. That’s wh^wou get more truck for your money when you buy Chewolet Advance-Design trucks. Come in and let us help you select the right truck for your delivery or handling requiremenfs. ''4 Is ready to do as fine a job of ginning as can be done anywhere, with its modern equipment, including lint cleaners — the only ones in this whole section. Weevil damaged cotton, and there is a lot of it this season, will show a smooth, clean sample from the lint cleaners; the matted fibers will be thrown out. Experts tell us that lint cleaner gins can be counted on to increase cotton at least one grade above average ginning. Think what this will mean in dollars this season. We invite you to include Oakdale in your ginning plans. Two driers, _ two bur machines, two iiin- pact' cleaners, 4-X extractors are there, plus the fa'cilities of a covered platform for baled cotton and 92 stalls for seed cdtton Let us help you with your cotton this season. ADVANCE-DESIGN TRUCKS f- . i EVROLETi The Johnson Company HOKE AUTO COMPANY Owner-Operator of Oakdale Gin ' Raeford, N. C,J Phone 2301 Raeford, N. C. Si
The News-Journal (Raeford, N.C.)
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Aug. 25, 1949, edition 1
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