i ^nson (TountY (Took !&ook 1 (P5]<^Mf3i!^'' ' selecYed recipes OF ' \ PROVEN MERIT SPONSORKD BY i THE LADIES AID SOCIETY OF FIRST BAPTIST CHURCH WADESBORO, N. C. as v: ■ ^ DEDICATED To The Efficient Homemakers Of Anson County I Foreword We cake pleasure in offering to the public the Anson County Cook Book. These recipes are not original, but have been tried and tested by women of our community so well known that their signatures insure the excellence ot their recipes. Everybody eats, and everybody should enjoy eating, but not everybody knows how to prepare the viands of the daily menu so as to insure perfection of that enjoy- ment, and — "The happiness of man — the hungry sinner since Eve ate the apple, much depends on dinner." A public benefactor, then, is that one who shall provide for you a helpful manual on cookery. We trust, therefore, that this book will appeal to the public; may it prove the. young wife's refuge in times of stress and perplexity, and to the experienced home- keeper, a reminder of her past achievements. We wish to thank all who so kindly aided by contributing recipes, and we recommend to you the advertisers whose interest and support made this book possible. Very truly yours, Mrs. T. L. Caudle, Chairman Mrs. Shelley Rose Mrs. E. a. Allen Mrs. H. B. Covington REBECCA WASHINGTON The ranf>:e with the Wonderful Oven. BUILT FOR YOUR KITCHEN. The Rebecca Washington Ranj^o will begin paying for itself the d-iy 1, is installed in your kitchen. No o.h^r range is quice as economical in ■Iu3l consumption. in th3 Rebecca Wa==;hington Range you will find included all the features that make for convenience in cooking, combined with beauty in design. It Is modern in every detail and is built for convenient cooking. BETTY WASHINGTON Th^ Range wich the Triport Damper. BUILT FOR YOUR KITCHEN. The Betty Washington Range is a smaller size companion range to the Rebecca, and is dcsi'vned particularly for those hom(:S whore a range as large as the Rebecca is not needed. In th? Betty Wa^.hingccn Range we have included all the features of the Rebecca, exceptin Manufactured by the size. GRAY & DUDLEY COMPANY Established 1862 NASHVILLE, TENN. ROSE Sold bv GATHINGS COMPANY WADESBORO, N. C. Oable of (Tontents Page Soups 7 Fish and Oysters 11 Meats and Croquettes 23 Sauces for Meats and Fish 31 Poultry 35 Eggs and Cheese 43 Vegetables 49 Breads 1 59 Salads and Salad Dressings 71 Sandwiches 84 Pies 87 Puddings 93 Ices and Frozen Creams 99 Cakes 103 Small Cakes 112 Icings and Fillings 116 Candy 118 Pickles 121 Preserves 126 Beverages __ __ __ __ __ __ 128 MILK FROM HOLSTEIN COWS For the Baby. MILK FROM JERSEY COWS For the Family All cows tested tubercular free H. H. LEE SUNNY SIDE DAIRIES Phone 935-A ;m y^am mm mm'ms^.':^s^.':^m;: '5S^: s®^: 5^ ym^. 'mm. ■mm::^m^.-mKmmm^:mmmm:>^m BANK OF LILESVILLE LILESVILLE, N. C. It is dangerous to carry money on your person. Deposit your money with us and carry a check book. W e pay Iii'[>erest on Time Deposits. We especially wrjit the accounts of Farmers. We want an account from every farmer in and around Lilesville. Our interests are the same. THANK YOU! FLOWERS FOR ALL OCCASIONS Wedding Flowers a Specialty HAMLET FLORAL CO. 126 Hamlet Ave. Phone 18.i Hamlet, N. C. FOR SHORTENING, FRYING, SALAU DRESSING USE WESSON OIL Soups CLEAR TOMATO SOUP 1 quart canned tomatoes 1 teaspoon celery salt 1 slice onion .2 tablespoonfuls of butter 1 bay leaf Salt and cayenne to taste Add ingredients to 1 pint water, bring to a boil, press through a sieve, return to fire, add 2 teaspoons corn starch moistened in cold water. Cook until transparent. — Mrs. T. L. Caudle. CELERY SOUP 1 cup celery (chopped) 1 pt. milk 3 cups chicken stock 1 tablespoon flour % cup water Cook stock and celery, thicken with flour and water. Heat milk and pour into above mixture. Put butter, pepper, and salt in bowl and strain soup over this. — Mrs. L. J. Huntley. SOUP SUPREME Stock of one hen, skimming grease from top. Breast of chicken cut fine. One cup almonds ground and added. Lastly, one cup cream. (Tested.) PEA PUREE 1 quart milk 3 tablespoons Melrose flour 3 tablespoons butter 1 cup peas Melt butter, add flour, mix to smooth paste. Add milk slowly and let come to boiling point. Add peas, which have been put through colander. Season with salt and pepper and serve with croutons. — Mrs. H. B. Covington. MOCK BISQUE SOUP Stew a can of tomatoes and strain: add pinch of soda to remove acidity; in another pan boil 3 pints milk, thickened with a tablespoon cornstarch or flour previously mixed with a little cold milk. Add a lump of butter the size of an egg. Salt and pepper to taste; mix with tomatoes; let all come to a boil and serve. — Mrs. A. D. Griffin. BOUILLON To three lbs. raw beef, chopped fine, add 3 quarts cold water. Let barely warm for first hour. Then increase heat and gently simmer for six hours. Turn into earthen vessel, salt to taste, and let cool. Then sk^m off all fat, squeeze meat hard as you remove it from liquor. Return liquid to fire, boil a few minutes and strain. Should be a clear amber color. Serve hot in cups. — Mamie Ingram Pate. ? THE NATIONAL HOTEL Remodeled and Newly Painted. Steam Heat, Hot and Cold Water. HOME COOKING Private and Connecting Baths American and European Plan. The Best Dinner on Highway No. 20. WADESBORO, N. C FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL POTATO SOUP 4 potatoes 1 pint milk 1 tablespoon butter 1 tablespoon flour 1 teaspoon chopped onion 2 eg'g yolks Cook butter, flour, and onion; stir into this mixture one pint of hot milk, add the whole of 4 potatoes (white or sweet), which have been boiled and mashed. Rub all through a strainer. After seasoning to taste with salt and pepper, put over fire again. More hot milk or water may be added to thin if necessary. Immediately before serving stir in beaten yolks of two eggs. — Mrs. Paul Overton. LOUISIANA GUMBO (SOUP) 1 chicken 4 pieces celery 1 qt. okra 2 cans tomatoes (small size) 1 onion 1 medium size slice ham, raw Cut chicken as for frying, sear in Hitter and lard mixed, about 1 tablespoon of each. Chop okra and fry with the celery and onion. Fry ham, cut in small pieces. Mix all of the above, add 3 qts. boiling water, and cook slowly 31/2 hours. (Tested.) CREAM OF CORN SOUP 1 can corn Vt teaspoon celery salt 2 cups boiling water V2 teaspoon onion juice 1 teaspoon salt 2^4 tablespoons cornstarch 2 cups milk 1 cup whipped cream. Rub corn through sieve into saucepan. Add water, salt celery salt., and white pepper to taste. Blend together cornstarch and butter, gradually add milk and cook all ingredients in pan for 5 minutes, stirring constantly. Add whipped cream just before serving. — Mrs. B. F. Bray. VEGETABLE SOUP 3 pts. beef stock 1 medium size onion 3 cups finely chopped cabbage 1 cup butter beans 3 cups finely chopped celery 1 can corn 3 cups finely chopped carrots 2 tablespoons Melrose flour Put stock on and let get thoroughly heated. Add to this cabbage. Let this cook several minutes, then add vegetables. When these are tender thicken and take off stove. — Miss Bessie Plunkett. 9 I.. I). ROBIXSOX r. I.. cArni E i PRUETTE 1 R. S T. L. CAUDLE, JR. I ROBINSON, CAUDLE & PRUETTE AnoRXEVs AT Law Wadesboro, N. C. Phone 51 makes Milk into Delicious Desserts which ^re health-building and enjoyed by the whole family. Junket IS sold in two forms. Junket in powder form is sweetened and flavored. Junket tablets ars unflavored and unsweetened. Ask your grocer for Flavored Junket — in case he has none in stock, write to us sending his name and address and we will be glad to send you one of our delightful Junket Recipe Books free. "The JuNKf:T Folks," Little Falls, N. Y. 6 Tempting Flavors Vanilla Chocolate Orange Raspberry Takes but otic minute to make I Lemoti Coffee THE FINISHING TOUCH -'ut the finishing touches on your recipes by using ou Silverware, Chixa axd Cut Glass. W. C. MANGUM. Jeweler FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL Sis[) an6 ousters ESCALLOPPED OYSTERS Rinse in ice-cold water a qt. of oysters. Cover bottom of deep pan with cracker crumbs, then layer of oysters, sprinkle with salt and pepper. SlicQ butter and cover them. Continue alternate layers of crackers and oysters with a generous supply of butter, until pan is two thirds full. Crackers last with butter. Fill pan nearly full of sweet milk and bake in moderate hot oven for 35 or 40 minutes. Serve while hot. — Mrs. Hattie Covington. PANNED OYSTERS Put 2 tablespoons of butter into a very hot baking pan, then put in well drained oysters and cook in oven until brown. Have toast ready and soften with liquor from pan, place three or four oysters on each piece of toast. Sprinkle with parsley chopped fine. — Mrs. T. L. Caudle. PIGS IN BLANKET Season large oysters with salt and pepper, and fasten around each one a strip of breakfast bacon. Skewer with tooth pick, cook in hot blazer until bacon is crisp. Garnish with sliced lemon and parsley. — Mrs. H. B. Covington. OYSTER SOUP 1 pint oysters 1 tablespoon Melrose flour 1 qt. milk Butter size of an egg. Bring milk to boiling point, add oysters, cook until they curl, and lastly, add previously blended flour, butter, salt, red and black pepper to taste. Little chopped celery is an improvement. — Shelley Horne Rose. FRIED OYSTERS Wash and drain oysters. Roll each in cracker crumbs, then in egg seasoned with pepper and salt. Then again in crumbs. Place them in a wire basket and immerse in smoking fat. When they are light amber color drain and serve immediately. Garnish with parsley. Oyster Cocktail Sauce One-third cup tomato catsup 1 tablespoon Worchestershire sauce 3 drops tabasco sauce 1 tablespoon lemon juice 1 tablespoon horesradish 1 tablespoon chopped celery Salt to taste. — Miss Elizabeth Horr»" 11 Delicious Dishes easily made Shredded Wheat Dishes MANY dainty, wholesome, appetizing dishes can be quickly prepared with Shredded Wheat Biscuit. Patty shells, for example, can be quickly and easily made with Shredded Whe?it Biscuits without wasting a shred. Simply crush in the top of a Biscuit with the bowl of a spoon, fill the patty shell or basket witVi berries, sliced bananas, or other fruits, or with creamed vegetables or creamed meats. Eaten as a breakfast food with milk or cream it is deliciously nourishing and satisfying. ^end for oiir nfzs: booklet in Inch tells you li on- to make niaux delicious Shredded Jf heat dishes. l lli: SHREDDED WHEAT COMPANY, NIAGARA FALLS, N. Y. Oakland, Cal. Nia;,ara Falls, Canada Welwyn Garden City, Eng. FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL OYSTER COCKTAILS Select fine oysters. Pick and wash. Cut grape fruit halves, remove pulp and fill with crushed ice. In the center place half a lemon with pulp removed and fill with the following dressing: 1 tablespoon tomato catsup 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 5 drops tabasco sauce. Place oysters on ice around sauce. — Mrs. H. B. Covington. ROASTED OYSTERS Wash shells well with brush in cold water and place in pan with deep half of shell down. Put in hot oven and bake until shell opens. Remove top shell so as not to lose liquor. Arrange on plates and put a little melted butter with pepper, salt and lemon juice on each one. If roasted too long oysters will he tough.— Mrs. R. S. Pruette. CREAMED OYSTERS 1 dcz. oysters 1 tablespoon Melrose flour 1 tablaspoon butter 1 cup milk or cream Yolks 2 eggs Salt, cayenne Scald 1 dozen oysters in their liquor and drain. Melt 1 tablespoon butter in a sauce pan, add 1 tablespoon Melrose flour and cook but not brown; then add 1 cup of milk or cream and stir until smooth. Season with salt and cayenne pepper and remove from fire. When cooled add beaten yolks of 2 eggs, stirring vigorously; place again on fire and stir until thickened, then add oysters. Serve immediately. This mixture should be highly seasoned, V2 oysters and V2 mushrooms can be used. — Mrs. R. L. Ham.ilton, Oxford, N. C. PICKLED OYSTERS Select large oysters, scald and rinse them, and cover with boiling salted v/ater. Measure liquor left from oysters, and to every pint add: 1 quart vinegar 1 tablespoon black pepper 1 tablespoon cloves 1 teaspoon mace Heat liquor, vinegar and spices to boiling point. Add oystetrs, allow to boil several minutes. Serve ice cold. — Mrs. H. B. Covington. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES Cut oblong cavity in top of biscuit, remove top carefully and remove all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill with drained, pickled and washed oysters. Replace top of biscuit over oysters, then bits of butter on top. Place in covered pan and bake in moderate oven. Pour oyster liquor or cream over it. Shell fish, vegetables, or meats may also be used. 13 i J. H. BENNETT, M. D. S I 32 E. Wade St. 2 I Wadesboro, N. C. 1 K Office Phone 50 Res. Phone 146 I i I I BETTER MEATS i FORLESS. I WHITE'S MARKET * i Wadesboro, N. C. I PHONE 233-J QUALITY — QUALITY ^ ^ — W Prom Start to Finish. The Best in Spices and Extracts. That's What You Always Get Here. H FOX & LYON DRUG STORE I ^ PHONE 81 WADESBORO, N. C. H I COME TO I I HEADQUARTERS I ^ Shelf and heavy hardware. "Duco" house and imple- ^ ^ ment paints and oils. McCorm'ck-Deering machinery ^ and farm implements. Buiidin, ..♦^r ..•»^*'. ---^Wc*--. ^< ^ I J. T. SAUNDERS & CO. | I Lilesville, N. C. | 1 STAPLE AND FANCY GROCERIES | I COUNTRY PRODUCE BOUGHT AND SOLD. | V We give your more cash for your stuff and more stuff ^ for your cash. ^ £ i " ^>a3e :;^s^ ^ H. H. McLendon B. M. Covington ^ i McLENDON & COVINGTON 1 ^ Attorneys a^nd Counsellors at Law ^ C*J Covington Building 0 I Wadesboro, N. C. | I Phone 61 | i i »c li^a^; ::^se^ I up-to date plumbing I K Heating & Repairing. | i ANSON PLUMBING AND HEATING 1 I COMPANY # i Wadesboro, N. C. i I Phone 1 56 i I OTHERS KNOW OUR SERVICE p I DO YOU? I I GASOLINE — OIL — TIRES — ACCESSORIES 8 I — TEXACO PRODUCTS — I I CENTRAL SERVICE STATION | 1 WADESBORO I ASK FOR AND USE MELROSE FLOUR CATFISH STEW (To Serve 25 Persons) 8 lbs. dressed catfish 1 lb. onions 2 large cans tomatoes 1 lb. butter 1, 14-oz. bottle, catsup 1 gal. water V2 bottle Worcestershire sauce 2 boxes crackers, crushed Erippings from 1 lb. fat bacon Salt and pepper to taste Cook chopped onion in water until tender. Add bacon fat, tomatoes and other ingredients, then add fish and cook for 30 minutes. Lastly add crackers and serve hot. — McLean B. Lcath, Rockingham, N. C, May 1928. m 21 EVERY 40 SECONDS — of every working day somebody buys a Bu'ick — Year after year it wins twice as many buyers as any other tine car. puy your Buick with the knowledge that the overwhelming majority of America's fine car buyers are m.aking the same wise selection and enjoying the same wonderful satisfaction. This most brilliant of fine cars enjoys two-to-one leadership in its field and has maintained its leadership, not for a week or a month, but year in and year out since the early days of the industry. The minute you sec Buick you'll know one reason for its popular- ity — it excels in beauty. The minute you drive it you'll discover a further reason — it excels in vibrationless performance. And when you compare values, you'll have the full story — for nowhere is there a car so fine and dependable at a price so remarkably low. The judgment of America is mighty good judgment to bank on. And America, by a two-to-one vote, tells you to buy a Buick. All Blink models have Love joy Hydraulie shock absorbers^ front and rear, as standard equipment All prices f. o. b. Flint, Mich. The G. M. A. C. finance plan, the most desirable, is available. HUNTLEY AND MARTIN WADESBORO, N. C. ASK FOR AND USE MELROSE FLOUR yUcals anb (Troquettes VEAL BIRDS Prepare small boneless pieces of veal as for steak, beating until tender. Sprinkle with salt and pepper, lay on slices of bacon and roll, fasten with toothpicks, roll in flour and fry in pan of hot fat. Brown quickly. Pour off part of fat, add water to cover, place lid on pans and cook slowly for an hour. — Mrs. Myrtle Bridges. LIVER (SPANISH STYLE) Place in a baking dish a layer of sliced onions, then slices of liver cut thin and rolled in flour, on liver a layer of onions, a medium-sized tomato sliced, two small green peppers chopped fine and salt and pepper to season. Two or three slices of breakfast bacon may be added. Cover with boiling water and bake in moderate oven until thoroughly done, adding water if nocessary. — Miss Fairfid Montsalvadge, Memphis, lenn. RICE AND DRIED BEEF 2 eggs % lb. dried beef 1 cup sweet milk 2 tablespoons butter 1 teaspoon Royal baking powder 1 cup left-over rice Cut beef fine, fry in butter, and mix with other ingredients, except bakinj^ powder, which should be added last. Beat well, put in pan and bake until light brown. — Mary Allen Huntley. CROWN OF LAMB Place crown of lamb in a baking pan, dust with Melrose flour and pepper, sear in a hot oven and then add 1 cup of water, 1 teaspoon salt, and bake in quick oven for 1 hour, basting 3 or 4 times. When done, place on large round platter and fill crown with richly seasoned hot green peas and serve. Mrs. T. L. Caudle. HAM CROQUETTES Use twice as much mashed potato as grated ham. Add one well-beaten egg. Season with cayenne; shape, roll in bread crumbs, in egg, then in bread crumbs again, and fry a golden brown. — Mrs. Ted Coggeshall. BREADED VEAL CUTLETS Trim and cut cutlet into individual servings. Season with salt -and pepper. Dip into egg batter (1 egg, % cup milk) and then into sifted bread crumbs. Fry in deep fat. Drain and serve with: MAITRE D'HOTEL SAUCE. See recipe on page 25. 23 FLORAL DESIGNS AND CUT FLOWERS FURNISHED OX SHORT NOTICE Phone 129 xMISS ANNIE E. KNOTTS WADESBORO, N. C. THE BANK OF WADESBORO Bids for Your Business with Capital and Surplus Over $ 300,000.00 Resources Over 1,700,000.00 IV e Act as Executors of Estates. We Pay 4 per cent Interest on Savings Accounts. Ladies' Acrounts Specially S.olicited. Consult Us on Your Financial Problems. L. D. Robinson, President H. B. Allen, V. President Adam Loekhart, Cashier T. P. Caraway, Asst. Cashier. Belk's Department Store THE HOUSE OF BETTER VALUES WADESBORO, N. C. ASK FOR AND USE MELROSE FLOUR BEEF CASSEROLE Cut IV2 pounds of round steak into small pieces, dredge in Melroso flour and fry with one large onion and one large green pepper (minced) from which the seeds have been removed, cook until brown. Boil one cup of rice for 15 minutes, now put a layer of beef, then a layer of rice, then a layer of canned tomato. Repeat until the casserole is full, finishing with rice. Now pour the thickened gravy from the beef over all, cover and bake for an hour. Mashed potatoes may be used instead of rice. — Mrs. R. L. Hardison. Maitre D'Hotel Sauce 6 tablespoons butter 3 teaspoons lemon juice Dash salt and pepper 3 teaspoons chopped parsley Mix together with spoon (do not melt) and gradually work in lemon juice. — Elizabeth Allen. SWEET BREADS Soak in cold water about an hour, then boil in salted water about twenty minutes, or until done. Throw them into cold water again for a few minutes; just before time to serve, cut them in even size pieces; sprinkl«3 with salt and pepper to taste. Dip in egg and bread crumbs and fry in boiling lard; drain on brown paper. Serve with green peas. (Tested.) CHICKEN CROQUETTES 1 pint chicken chopped fine 1 tablespoonful chopped parsley V2 pint milk 1 teaspoon salt 1 large tablespoon butter Black and cayenne pepper to taste 2 tablespoonfuls flour — Melrose Heat the milk, melt the butter and stir into it the flour. Put this into the hot milk, stirring until very thick. Take from fire and add chicken and seasoning. Beat until thoroughly mixed. When cold form into croquettes. Dip first into bread crumbs, then into beaten egg seasoned with pepp< r ^nd salt, then back into bread crumbs. Fry in deep fat till golden brown. —Mrs. R. W. Allen. BROCHETTE OF CHICKEN LIVERS The chicken livers are cooked in salted water, and, when tender, sprinkled with paprika and white pepper. Half or whole livers are wrapped in strips of bacon and broiled in an oven (not under the flame) until the bacon is crisp. The brochettes are then placed on thin triangles of buttered toast and garnished with sliced lemon and sprigs of parsley or water cress. Mrs. T. L. Caudle. 25 MEALS Pleasing to the Taste. H OLD DUTCH TEA ROOM 1 I CORNER WADE AND WASHINGTON STS. 1 I WADESBORO, N. C. 3 I EVERYTHING THE BEST | ^< Our One Aim — to Always Sell the Best of Everything. ^ ^ "QUALITY" I I CHASE & SANBORN Tea and Coffee. | 1 J. E. GRAY&SON i I PHONE 95 - 96. ^, V ^ K ym:':m<. m^. 'sm^. yim: ms^. )^ 3^ ym:. m^. ym: msir. m^. y!Sti^;mi^m^M I DR. JAMES M. COVINGTON | No. 41 Cor. Washincton and Wade Sts. H Office Phone: 3; Residence: 3-A y $ Wadesboro, North Carolina i I B. C. MOORE&SONS | ^ Dry Goods — Shoes — Ladies' Wear % Notions — Clothing — Men's Wear % Buy from Moore and Save More. I Wadesboro, N. C. FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON SWISS STEAK 2 pounds round steak (2 or 3 inches ^4 cup flour thick) 1 medium size onion Salt steak and beat flour well into it. Brown quickly on both sides in hot fat. Add water, cover tightly and steam until very tender. More water may be added if necessary. When about half done, add chopped onion. Tomato may be substituted, or both used. — Mrs. F. G. Fetzer. MEAT LOAF NO. 1 1 lb. fresh pork 1 medium sized onion 1 weiner 2 level teaspoons salt 1 cup grated carrots I/2 teaspoon pepper 1 cup bread crumbs Dash cayenne pepper 2 lbs. round steak or veal V2 can tomato soup (if you wish) Bake about an hour. — Mrs. E. A. Allen. MEAT LOAF NO. 2 2 pounds round steak 1 tablespoon chopped parsley V2 pound fresh pork 1 cup bread crumbs 1 teaspoon salt 1 egg V4. teaspoon pepper 1 cup sweet milk 4 hard-boiled eggs Strips of bacon Put meat through food chopper. Add seasonings, bread crumbs, well beaten egg and milk. Mix thoroughly, place in greased roaster, with boiled eggs in center and form loaf. Put strips of bacon on top and bake about 1 hour, using 1 tablespoon butter melted in 1 cup boiling water to baste with. When done, garnish with strips of pimiento and sprigs of parsley. —Mrs. J. P. McRae. POT ROAST Select a four to five pound round, rump, or chuck beef. Wash and wipe with dry cloth. Rub well with flour to which salt and pepper have been added. If there is a piece of fat with the beef, fry it out in the bottom of the pot (an iron pot is best). If there is no fat, put in three tablespoons of lard or other fat, and sear the meat on all sides. Add one cup of boilinij water, cover tightly and simmer gently- Do not let the water cook entirely away, but keep adding a little at the time. Cook until meat is tender, from two to three hours at the least, remove meat from pot and sprinkle a little more flour and add enough water to make gravy; usUvally a half cup of water is sufficient. If you like onions, slice the onions and add to the roast about half an hour before taking up. Be sure to have a bowl of nice flaky rice to go with the gravy, or a dish of mashed potatoes. — Mrs. Rosalind A. Redfearn. 27 ^ G.ATKlNSOt* Real EsWte dnd 4murance L SORETV BONDS , ^ WADCSBORO. IN.C. ROSS DRUG CO., Ansonville, N. F. L. O shorn, Mgr. DRUGS AND TOILET ARTICLES. J. F. ROSS CO., Ansonville, N. GROCERIES & FERTILIZERS, GOODRICH TIRES & TUBES. O. E. ROSS, Ansonville, N. C. DRY GOODS — NOTIONS — SHOES, EVERYTHING TO WEAR. WE SELL EVERYTHING USUALLY SOLD IN A FIRST CLASS DRUG STORE. Also we carry a complete line of Candy for that Special iJrcasion. Ice Cream, too. PARSONS DRUG STORE FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON MINUTE STEAK Cut some fine steaks barely \i: in, thick from porterhouse or rib roast. Kemove all skin and sinews. Heat iron frying- pan until glowing; hot, rub with piece of raw fat. Salt and pan broil over a very hot fire for 2 min. on each side. Previously stir one tablespoonful butter until creamy, add some chopped (very fine) parsley and a few drops of onion juice. Place steaks in a nice row on platter, pour off some of fat from pan. Put in one tablespoonful of water and while this boils, brush steak with the prepared butter. Place them for one moment in a hot oven, pour gravy from pan around them. Garnish with scraped horseradish on a lettuce leaf. Can garnish also with any desired potatoes or with fried rings of onions. Ali garnishings must be ready when the steaks are done as they must be served immediately and very hot. — Mrs. Adele Rheinstein. JELLIED TONGUE MOLD 1 pound cold boiled or canned tongue 2 hard cooked eggs 2 tablespoonfuls granulated gela- tine i tablespoonful mustard pickle 1 large sour or dill pickle 1 tablespoonful prepared mustard 3 tablespoonfuls prepared mayon- naise 2 tablespoonfuls cold water 2 cupfuls hot water Add the tongus chopped coarsely to the eggs, pickle, and mustard pickle chopped. Add the mustard and mayonnaise. Meanwhile soak the gelatine in the cold water for five minutes and dissolve it in the hot water. Cool, and when the gelatine begins to stiffen, stir into it the tongue mixture and pour all into a cold, wet mold. Let harden in a cold place and serve garnished with parsley or lettuce. If just a sandwich filling is desired, omit the gelatine mixture.— Mrs. Francis E. Liles. BEEF LOAF (OF COLD BEEF) Soak one tablespoon of gelatine in half cup of cold water 10 minutes- Then heat a quarter of a cup of well-seasoned stewed tomatoes, or canned tomato pulp to boiling point and pour over gelatine, stirring well until gelatine is dissolved. Make ready two cups of chopped and seasoned meal, mixed with one tablespoon of lemon juice and one small sour pickle minced fine. Stir tomato into meat mixture and mould in earthen dish. Let stand in mold until jelly is stiff. Serve cold.— Mrs. S. R. Moore. TO BOIL A HAM Let the ham soak in cold water all night, if desired. To boil, put in cold water, skin side down. After wate^^ comes to boiling point, lower tempera- ture, letting ham cook slowly until done. It will take about 20 or 25 minutes to the pound. (One cup vinegar left from peach pickles may be added to water in which ham is boiled.) Leave ham in water until cool. Skin, sprinkle over with bread crumbs, brown sugar and black pepper, stick with cloves and put in moderate oven for a few minutes to brown. — Mrs. L. J. Huntley. 29 Some folks say Wesson Oil is best for salad dressings. Others say it's best for shortenings. And others say it's best for frying. They must all be right — for many- good cooks say Wesson Oil is best for all three uses. A fine salad oil, like Wesson Oil, makes things taste as good as they can taste. FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON Sauces J^Dr Mleats anb THICK WHIIE SAUCE FOR CROQUETTES Put two and a half tablespoons of butter in a saucepan until melted. Add cne-third cup of flour, one-fourth teaspoon pepper. When thiis is well blended, add one cup milk, then stir until smooth and thick. BROWN SAUCE Melt three tablespoons butter. Add three tablespoons flour, one cup brown stock, one-fourth teaspoon salt and pepper, a few drops of onion juice. Be careful to let the butter and flour brown, not burn, before adding other ingredients. TOMATO SAUCE Put together in saucepan one-half can tomatoes, one-half onion, one teaspoon parsley. Cook twenty minutes, then rub through sieve. Melt two tablespoons butter in another pan. Add two tablespoons flour until smooth- Add the tomato juice slowly, stirring constantly. Cook five minutes. Then add salt and pepper and a pinch of soda. MINT SAUCE Three tablespoons of finely chopped mint leaves, two tablespoons of sugar. Cover with six tablespoons of vinegar. Let stand an hour. Squeeze and strain. Serve with lamb. SAUCE FOR FISH To two yolks of eggs, add one tablespoon of flour. Beat well. Add one cup milk. Stir until it boils. Add one tablespoon butter, one tablespoon vinegar, salt, pepper and a pinch of mustard. HOLLANDAISE SAUCE V2 cup butter 2 egg yolks V2 cup boiling water 1 tablespoon lemon juice. Wash butter. Divide in three pieces. Put one piece in double boiler with boiling water, well beaten egg yolks and lemon juice. Stir constantly until butter is melted. Add second piece of butter and as mixture thickens add third piece. Season with salt and pepper. — Mrs. T. L. Caudle. 21 RUTH ANN McCOLLUM, R. N. Private Duty Nursing will axswi'r calls at axsox sanatorium Phone 14-J If it is insurable, we write it. If it is bondable, we execute the bonds. If it is salable, we sell it. If ynu are interested in any form of insurance or any form of fidelity bonds, or if you ha^ e any real estate to sell it will pay you to see us. ANSON REAL ESTATE & INSURANCE COMPANY " I NS I ^ R A NC E H E ADQ U ART E RS , " Wadesboro, N. C. DR. J. E. HART 5 N. Green St. Wadesboro, N. C. Phone 182 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON SAUCES FOR FISH AND MEATS Appropriate Sauces for serving with: Roast beef — Tomato catsup Grated horse-radish Roast lamb — Mint sauce. Roast pork — Apple sauce. Roast turkey — Cranberry or celery- Plum or grape sauce. Roast chicken — Currant jelly Boiled turkey — Oyster sauce. Broiled steak — Mushrooms — fried onions. Pigeon pie — Mushroom sauce. Roast goose — Apple sauce. Fried salmon — Egg sauce. Broiled mackerel — Stewed gooseberries. Boiled or baked fish — White cream sauce Drawn butter sauce. (Tested.) 1 33 I GASOLINE ACCESSORIES OIL | 1^ Good Service Plus ^ ^ Good Gulf Products. ^4 i DIXIE SERVICE STATION | ^ ■ ^^^^^ '■ ^ i WADESBORO SERVICE STATION i 'm. ->m: ^js^::?^ -^t^ ^^^^s^ ym^. sseis H. B, ALLEN & CO. QUALITY AND STYLE CLOTHIERS For Men, Young Men, Bovs. Shoes and Hosiery for The Whole Family. H. B. ALLEN & CO. LYON'S FEED & SEED STORE DAIRY, POULTRY, HOG AND ALL KINDS OF FEED. FIELD AND GARDEN SEED OF EVERY DESCRIPTION. Old Lvric Theatre Stand. Phone 380 WadesborOj N. C. 1 YOU'LL GET ONLY THE BEST J i : :: at :: I Fenders Wadesboro, N. C. 4j 1^ FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON SOUTHERN FRIED CHICKEN Unjoint fat young chicken, weighincr about two pounds. Salt, roll in flour and fry to golden brown in deep fat. When nearly done, add buttor size of an egg. Take up chicken, add flour to fat, let brown and add one cup of boiling water. Stir until thick and smooth. Garnish chicken with parsley. — Mrs. John Dunlap. SUPERIOR CHICKEN Boil hen until tender, and dice. To one hen, one bunch of celery chopped and cooked separately in salt water. Then into long, flat baking dish place layer of hard-boiled eggs, then layer of chicken, cooked celery, and almonds, cut lengthwise. Cover this with cream dressing well seasoned, and bake. Serve hot in same dish. (Tested.) ROAST TURKEY Pick and dress with care. Wash in several waters. A teaspoon soda added to one water will take away any acidity. Rub wnth salt — 2 table- spoons for a large turkey. Let stand one or more days before cooking. When ready to cook, place in roaster with five cups hot water. Baste the turkey often, turning it occasionally. When pierced with a fork and th^? liquid runs clear, the turkey is done. — Mrs. Henry Little. Dressing For Baked Chicken or Turkey 3 cups bread crumbs 1 cup cold hominy or muffin 14 spoon Royal baking powder Pour over this sufficient stock to soften. Three beaten eggs, small onion, fresh celery chopped, or celery seed, and pinch of sage. If not rich enough, add butter, salt and pepper to taste. If bread is heavy, put pinch of soda in little boiling water and stir in di'essing. — Mrs. Henry Little. MARBLED CHICKEN Cook a beef tongue very tende..'. Remove the skin and cut in half-inch dice. Boil a chicken until m.eat will drop from bone. Remove fat and skin, and, when cold, chop fins. Hard boil 2 or 4 eggs and cut in thin slices. Season meat with salt and pepper and enough parsley to make 2 tablespoon- fuls. To one pint of hot stock from chicken, add one-third package of gelatine which has been soaked in one-third cup cold water. Dissolve, season, and drain through cheese-cloth. When gelatine is cold, pour a thin layer in bottom of a wet mold. Fill mold with alternate layers of chicken, tongue and eggs, sprinkling each layer with the parsley. Pour over this just enough of the gelatine mixture to moisten. When cold and firm, slice and garnish with parsley. — Mrs. G. S. Ledbetter. • ym:, --^^.ym:.--^. 'm^. m^. ym:. y^:ym:,mKmmm MORVEN DRUG CO. wants your trade and will treat you right. Registered Druggist. Morven, N. C. lSsam:.m^im^ymcym:.m^.ym: I Org of the Caro^'na^' Pro^ iest Furni'ure Stores. We Cordially Invite You to Visit Us. INCORPORATE D GOOD FURNITURE SINCE 19 O 6 Wadesboro North Carolina ^^^mi^-yim::ym::y^:ym^.:ym^ ^ .^.y^. "m^. "^t. x^: I H. P. TAYLOR 0 Attorney at Law 1 Wadesboro, N. C. Q Resid ence Phone 192 Office Phone 89 COOK WITH COAL— COOL WITH ICE— WADESBORO ICE & FUEL CO. CHICKEN A LA KING 4 tablespoons butter 2 tablespoons flour % cup chicken stock 3 tablespoons canned pimiento 1 cup boiled chicken % cup thin cream V2 can sauted mushroom cups 3 tablespoons chopped green pepper Put two tablespoons butter in sauce pan, add flour and stir until well blended. Then add gradually the stock and cream. Bring to boiling point and add remainder of butter, mushroom, and pimiento. Bring to a boil again and add egg yolk, slightly beaten. Add chicken and serve on toast. — Miss F'at Barringer Coxe. CHICKEN A LA KING 2 tablespoons butter 1 can mushrooms V2 teaspoon salt 3 cups cooked chicken (chopped) 3 egg yolks 1 tabldspoon lemon juice 1 green pepper (chopped) 2 tablespoons Melrose flour 2 cups rich milk V4 cup butter 1 teaspoon onion juice V2 teaspoon paprika Melt the two tablespoons butter. Cut pepper and cook until tender in small amount of water. Add flour, butter, and mushrooms, salt and pepper, and cook until it froths. Add milk and let come to a boil. Then add chicken, cover and let stand to become hot. Cream i/4 cup butter, beat egg yolks into it, add onion juice, lemon juice, and paprika. Then stir into first mixture and continue stirring until egg is set. Serve in pastry shells. — Mrs. Frank Bennett. CHICKEN PIE Cut a young tender chicken in pieces. Place in kettle and add enough water to cover. Add one small slice of bacon, put cover on kettle and let simmer slowly until chicken is tender, adding ^ little more water if needed. Make a gravy of the stock, using 2 tablespoons full of Melrose flour for each cup of stock. Use for the crust a good pie paste, rolled thicker than for fruit pies. Line the sides of a deep baking dish with crust, invert in the middle a small cup or ramekin; put in part of chicken, season with salt and pepper and a generous amount of butter, and a few pieces of pastry cut in strips, as in stewed chicken; then add the rest of the chicken and season again. Put in the dish 2 cups of gravy made from the broth in which the chicken was cooked and cover top with a crust. The cup will hold the crust. Make perforation? in the crust with a fork. Bake 1 hour until crust is done. When serving, after cutting the first slice, slip the knife under the ramekin and release the gravy. — Mrs. T. L. Caudle. 37 COOK WITH COAI — COOL WITH ICE— WADESBORO ICE & FUEL CO. CHICKEN TIMBALES 2 tablespoons butter 1 cup chopped cooked chicken 1/4 cup stale bread crumbs tablespoon chopped parsley Two-thirds cup milk 2 eg\t>-s Salt and pepper Melt butter, add crumbs and milk, cook five minutes, stirrinj^ constantly, add chicken, parsley and egg- slightly beaten, season, salt and pepper, turn into buttered molds, having them two-thirds full. Set in pan hot water. Cover with lid and bake twenty minutes; serve with ci-eam sauce. — Mrs. C. S. Brasington. CASSEROLE CHICKEN Make a dressing of rich corn bread crumbled, seasoned liberally wich chopped onion, sage, butter, salt and pepper. Spread in the bottom of a shallow casserole. Joint a small frying-size chicken, season with salt and pepper, dip in hot fat and roll in flour. Lay on top of dressing, covoi tightly and cook until tender. Remove cover and let brown. —Mrs. Elliott Boswell, Va. CURRIED CHICKEN 1 cup milk 2 tablespoons Melrose flour 3 tablespoons butter 6 drops onion juice 1 cup chicken stock 2 cups diced chicken 1/4 teaspoon salt Few pinches of curry Make regular cream sauce with butter, flour, milk and stock. Season with curry, salt and pepper. Pour over chicken and serve on toast. — Mrs. H. B. Covington. SMOTHERED CHICKEN Select young chicken from 2 to 4 pounds. Dress and split open down back. Spread chicken out flat and season with salt, pepper, dredge lightly with flour. Place chicken in pan, with skin side up. Lay two or three slices of bacon over each, add 1 cup boiling water and cover tightly. When chicken is about half done, squeeze juice of V2 lemon, or 1 teaspoon of vinegar, over each fowl. Baste occasionally with liquid in pan. If water should cook out, replace until about sam^ amount. At the last, remove cover from pan and let chicken brown nicely. Remove to platter, garnish with sliced lemon and parsley. Add V2 cup of milk in which 1 teaspoon of flour has been blended to the gravy, let boil up once and then remove from fire. — Mrs. Rosalind A. Redfeara. 39 KITCHEN WARE Our Kitchen Ware in the Very ALUMINUM and HXAMEL will delight the housewife. It is Quality 11' arc that sells at a Moderate Price. STANBACK - GRAY HDWE. CO. RELIABLE HARDWARE. Achcraft's Dep't Store WADESBORO, N. C. QUALITY FIRST Tlnen an Attractive Price WE AIM TO PLEASE ANSON BUILDING & LOAN ASSOCIATION ORGANIZED 18 B 31 EAST WADE STREET Wadesboro, N. C. T. A. Marshall, Pres. J. A. Hardison, Sr., Vice-Pres. 1 aul J. Kiker, Sec. & Treas. DIRECTORS: Dr. C. I. Allen, C. S. Brasington, B. E. Bennett, W. L. Marshall, H. H. McLendon, R. B. Medley S. S. Shepherd, H. H. Hardison. .las. A. Hardison, Sr., G. W. Huntley, T. A. Marshall COOK WITH COAL— COOL WITH ICE— WADESBORO ICE & FUEL CO. CHICKEN MOUSSE 6 cupfuls of chopped cooked chicken 2 cupfuls of cream, whipped 4 cupfuls of hot chicken stock G tablespoonfuls of g-elatine (not acid) 1 cupful of chopped cooked celery 1 cupful of chopped cooked : ;^3«K ^>Si^ BANK OF MOR VEN MORVEN, N. C. T. V. Hardison, Pres. L. Ham, Cashier G. A. Martin, V-Pres. H. G. Huntley, Asst. Cashier. The Bank of Morven is now a quarter of a century old and the personnel of its management is practically the same as in 1903. Looking back ov^er these twenty-five years we like to believe we have done our part towards the progress and prosperity of our country and the com- munity. We are grateful to everv depositor and friend for the support they have given us in establishing this record. M. L. HAM, Cashier. COOK WITH COAL— COOL WitH ICE— WADESBORO ICE & FUEL CO. BLUSHING BUNNY 1 cup cheese, diced 1 tablespoon butter • 1/1 teaspoon mustard 14. teaspoon salt 1 cup canned tomato soup 2 eggs Red pepper to taste Toast. Place cheese, butter, mustard, salt and pepper in double boiler. Stir until the cheese is melted, add egg yolks and soup, and cook until smooth. Do not allow mixture to boil. Serve on toast. — Mrs. H. B. Covington, CHEESE BALLS 11/2 cups grated cheese 14 teaspoon salt 3 egg whites Dash of cayenne: pepper. Mix salt, pepper and cheese thoroughly together then add egg whites beaten stiff. Shape in small balls, roll in cracker dust, fry in deep fat and drain on brown paper. Serve with birds or boiled chicken. —Mrs. C. T. Pate, Purvis. WELSH RABBIT M lb. grated cheese V2 teaspoon salt V4, cup cream or milk 2 teaspoons butter V2 teaspoon mustard 1 egg A little cayenne pepper Put cheese, milk and butter in double boiler. Add mustard, salt and pepper . to well beaten egg. When cheese is melted, stir this mixture into it and cook until it thickens. Serve on dry toast. — Mrs. Jas. S. Webb. SHIRRED EGGS Ilave the egg shirrers or earthenware baking dish heated. Allow about one\ tablespoon butter to each egg and melt in dishes. Break eggs into melted butter and season to taste. -. Cook in moderate oven until eggs are set and serve in same dishes. Chopped parsley or cheese may be sprinkled over eggs before cooking. — Mrs. F. M. Little. BAKED EGGS NO. 1 , Mix bread or cracker crumbs, seasoned with butter, salt, pepper and sage as for stuffing. Add to this, one cup chopped chicken, or other kind of meat, and a pinch Royal baking powder. Fill buttered muffin tins half full of this mixture, break an egg on top of each. Bake until done. Serve hot. Sprinkle top of eggs with salt and pepper. — Mrs. Thos G. Wall. 43 / THIS BOOK IS A GEM FOR THE HOUSEKEEPER BUT, WITHOUT A GOOD COOK STOVE, IT IS USELESS. We can supply it in the COPPER CLAD RANGE which has no equal either in construction or design. We also carry a full line of the celebrated NEW PERFECTION Oil Cook Stoves and Ovens. See our quality line of Aluminum, Copper, Enamel, Cast and Steel and fine cooking wares — and last but not least let us call your attention to our complete line of Paints, Varnishes, Stains and Quick Driers. We can supply you with anything in this line, as we devote a large space in our store to display these lines. MARSH-JONES HARDWARE CO., Inc. General Hardware and Builders' Supplies, Wadesboro, N. C. BRASWELL S MARKET NATIVE AND WESTERN MEATS Groceries and Country Produce PHONE NO. 223 Wadesboro, N. C. I DRY GOODS Store Where U n NOTIONS You'll Like to Trade. I U BED WEAR 4 g * TABLE LINENS ^ f PIECE GOODS ^ I HOSIERY^ U MILLINERY READY-TO-WEAR ^ i WADESBORO DRY GOODS CO. 1 BUTTERCUP ICE CREAM Special Attention Given Party Orders BUTTERCUP ICE CREAM CO. Hamlet, N. C. COOK WITH COAL— COOL WITH ICE— WADESBOKO ICE & FUEL CO. CHEESE SOUFFLE 2 tablespoons butter One third teaspoon salt 2 tablespoons flour Two-thirds cup j^rated cheese V2 cup scalded milk 2 egg's Few grains cayenne pepper Melt the butter, add flour, and when thoroughly blended, add gradually the scalded milk, stirring constantly until smooth and thickened. Then add seasoning and cheese, remove from fire and add the well beaten egg yolk?.; cool and fold in the stiffly beaten whites. Pour in buttered baking dish and bake 30 minutes. Serve immediately. — Mrs. Sam S. Steele. BAKED EGGS NO. 2 4 hard boiled eggs Bread crumbs 1 cup grated cheese Cream sauce. Slice eggs and place flat in baking dish. Pour over them, medium cream sauce, to which has been added the grated cheese. Sprinkle with buttered bread crumbs and brown. — Mrs. H. B. Covington. ALIBI EGGS 1 tablespoon butter 1 tablespoon mixed mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt 3 tablGspoons tomato catsup Pinch of red pepper Let ingredients come to a boil, then put in eggs. Serve on toast. — Mrs. Geo. Scott, Burkeville, Va. SPANISH OMELET 4 eggs 1 small onion 1 large tomato Dash pepper 1 green pepper "'^2 teaspoon salt Broil about four strips of breakfast bacon. When done, remove and add chopped onion, pepper and tomato and let cook until tender. Beat eggs to- gether with salt and pepper, pour over vegetables, scramble all together and serve very hot. — Mrs. C. H. Sutherland. CREAMED POTATO AND EGGS Here is a delicious way to use ';old creamed potatoes. Place in buttered flat baking dish (pyrex pie plate excellent), make indentations large enough to hold an egg. Break a fresh egg into each little nest. Sprinkle with salt, pepper and a little butter and bake until eggs set. Serve in dish cooked in. —Mary Allen Huntley. 15 HUDSON SUPER-SIX LONG, low roof lines and wide low windows with decorated reveals give a pleasant slenderness to the lines of Hudson Super-Six Sedan behind the long impressive Hudson hood. The body is finished in two pleasing tones of brown, the deep tones of the upper body being pleasantly relieved by hght-colored window reveals and red striping. Within, the exterior richness of this model is reflected in mohair and wool upholstering, a warm brown being used for the body linings, while the same background with a red figured pattern is used on the seats. Seat cushions are form-fitting, wide and comfortable. The front seat, of the davenport type, is adjustable fore and aft to fit the individual driver. Wide windows of oblong shape and deep reveals, lighter than the body color, add a custom touch to the exterior. Rear doors are of unusual width. THE ESSEX MORE than half a million people have purchased Essex cars in the past three years. That fact alone establishes Essex value in the minds of careful automobile owners and buyers. Now a new Essex is ready for the road. In easily measurable qualities, in size, in fine appearance and appointment, in comfort and superlative Super-Six per- formance it rises again, head and shoulders above the best six-cylinder value that even Essex has offered in other years. HUDSON-ESSEX SALES Wadesboro, N. C. — Fill Your Larder With Richelieu— Fernclale—Batavia Food Products — SCRAMBLED EGGS (SPANISH STYLE) V2 small onion V2 pint canned tomatoes 3 eggs V2 teaspoon salt V2 teaspoon pepper Butter Slice the onion and fry in butter. Add tomatoes and seasoning. Cook about five minutes. Drop eggs into this mixture, stir and cook slowly until eggs are firm as desired. Ground beef or chopped peppers may be added to this.— Mrs. W. L. Marshall. Warm the biscuit in the oven to restore crispness; don't burn; pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Make a thin white sauce with butter and Melrose flour, milk and seasoning. Separate yolks from white of eggs, chop whites finely and add them to sauce. Cut four slices of toast in halves lengthwise, arrange on platter and pour over , sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points. — Mrs, R. S. Pruette. SHREDDED WHEAT BISCUIT FOR BREAKFAST EGGS A LA GOLDENROD 3 hard-boiled eggs 1 tablespoon butter 1 tablespoon Melrose flour 1 cup milk V2. teaspoon salt ^2 teaspoon pepper 5 slices of toast Parsley 47 I Texaco Products | I FISK TIRES I ij^ Car Washing a Specialty | I WADE SERVICE STATION I I A. R. DEAN, Mgr. | ■4 Corner Washington St. and Highway 20. \ 01 i>" ''-MlIK/-' '-i'S^i- ' '-JMS^l^' ''•ii>" ''-ifJKV ''-i^^i-^" '"'i'St^i!^' ►*•-. . -Vfc*--. ..-••^r--. ,.-*^^*'-. -Mf^?'-, ---♦^9^^. ..-n^^. >-T<^r.., ,c-t^ 1 For Good Groceries i \ AND GOOD SERVICE, TRY • J. S. Teal, Jr. i Wadesboro, N C. f j^a^ I ONLY RELIABLE, SKILLED 1 I CONTRACTORS I ^ Are eligible to obtain State License, and belong to the ^ ^ Associated General Contractors of America. ^ i So let us do your worrying and building. t* i SULLIVAN & McQUAGE k i GENERAL CONTRACTORS % % Tel. No. 308 Wadesboro, N. C. p — Fill Your Larder With Richelieu— Ferndale—Batavia Food Products — Vegetables CREAMED VEGETABLES Vegetables are appetizing when served with cream sauce. Carrots, peas potatoes, celery, cabbage and cauliflower may be used in this way. White Sauce 1 tablespoon butter One-ninth teaspoon salt 1 tablespoon flour V2 cup milk Melt butter, add flour and salt. Mix well, then add milk, stirring constantly. Cook two minutes. Cauliflower Prepare cauliflower and cut into medium sized pieces. Drop into boiling water, slightly salted, and cook until tender, about 20 to 25 minutes. Take up, drain, and add white sauce. Serve hot. Cabbage Look over and chop cabbage into small pieces, cook in very little water, slightly salted, until tender. Take up, drain and cover with white sauco. Serve hot. — Mrs. Rosalind A. Redfearn. ■ ESCALLOPPED CABBAGE Prepare as above. To two cups of cooked cabbage add V2 tablespoon of paprika, 1 tablespoon of butter, ^/i cup bread crumbs, 1 cup white sauce. Mix well, put in buttered baking dish, cover with buttered crumbs, bake in moderate oven until brown. — Mrs. Rosalind A. Redfearn. ASPARAGUS Scrape the stalks and let stand in cold water for V2 hour. Put into waited boiling water and cook about 20 minutes or until tender but not limp. Serve on buttered toast with melted butter or Hollandaise sauce. —Mrs. T. L. Caudle. SPINACH Look over the spinach, wash in 4 waters, take off stalks and boil in a sauce- pan without water for thirty minutes, covering closely. Drain and cut with a knife while draining; season with pepper, salt and a little butter, and slice 2 hard-boiled eggs over the top. Serve hot. Or, put spinach through colander, mix with a good cream sauce and put 2 hard-boiled eggs, which have been put through a potato ricer, on top, and serve. — Mrs. R. S. Pruette. 49 Royal contains no alum — leaves no bitter taste! — Fill Your Larder With Richelieu— Ferndale—Batavia Food IVoducts — STUFFED SQUASH Scoop out inside of 6 medium sized squashes, saving- shells to be stuffed. Boil inside until tender in salt water, drain and add bread crumbs, salt, pepper and 1 minced onion. Stuff shells with mixture, sprinkle with bread crumbs and put slice of bacon on each. Bake in quick oven until brown. Hard-boiled eggs or mincer ham may be added. — Mrs. E. A. Allen. STUFFED ONIONS 6 medium sized Bermuda onions Vo cup chopped ham 11 cup chopped green peppers K cup bread crumbs Two-thirds cup milk 1/2 teaspoon salt 1 tablespoon fat Pepp2r Buttered bread crumbs Skin and cut a slice from top of each onion. Parboil the onions until almost tender, then drain and scoop out the centers. Chop the onion th'jz was removed and combine with ham, peppers, and bread crumbs. Add seasonings, and refill onion cups. Place in a baking dish, cover with buttered bread crumbs, add the milk and bake until tender. — Mrs. T. L. Caudle. CORN PUDDING Scrape substance from 12 ears of tender green corn, add 4 eggs, yolks and whites beaten separately, 1 teaspoon sugar, 1 teaspoon Melrose flour, blended v.'ith 1 tablespoon butter, salt and pepper to taste, 1 pint milk. Bake from V2 to % hour. May substitute 1 can corn and use 1,2 other ingredients, if desired. — Miss Annie Frost, Mt. Carmel, Pa. CORN A LA xMEXICAN 1 cup of corn (fresh or canned) cup grated cheese 2 beaten eggs V2 chopped green pepper V8 teaspoon paprika V4. teaspoon salt M; cup milk Mix ingredients; sprinkle with buttered bread crumbs. Bake in miOderace oven until thickened as a custard. — Mrs. Rosalind A. Redfearn. ENGLISH ONIONS 12 small onions % cup white sauce 3 tablespoons cheese V2 teaspoon salt 2 tablespoons butter V2 cup bread crumbs Parboil the onions in salted water. Drain. Sprinkle half of crumbs in bottom of an oiled baking dish. Add the onions, sprinkle on the cheese and then the remainder of the bread crumbs. Dot with butter and pour a thin white sauce over the mixture. Season with salt. Brown in a moderate oven. This is very good. — Mrs. Rosalind A. Redfearn. 51 BEEMANS Clothing and Gent's Furnishings Stetson Kats — Herman Shoes Clothing of Style and Quality We invite you to our Store BEExMAN'S Wadesboro, N. C BANKING WE ESPECIALLY INVITE THE ACCOUNTS OF THE HOUSEKEEPERS Budget your Household Expenses and give Checks in Payment of all accounts. FIRST NATIONAL BANK WADESBORO, X. C. Organized, 1894 MEMBER OF FEDERAL RESERVE SYSTEM Conservative — Safe — Successful. Good^B„i»ri„g j_ ^ GRAVES Thaf ^ BARBER SHOP -^^^ Under Fox & Lyon's Particular — Fill Your Larder With Richelieu— Fenulale—Batavia Food Products - POTATOES Peel and cut potatoes in cubes. Put in kettle with just enouj;h water to cook them for 20 minutes, add salt to taste. The water should dry out and leave the potatoes crumbly, bu:: in whole pieces. Sprinkle cup butter, cinnamon, spice, and cloves. Let come to a boil. Place potatoes in pan, pour syrup over them and bake. — Mrs. Henry Little. SWEET POTATOES WITH ORANGE Boil and quarter good potatoes. Place layer in casserole, layer brown sugar and butter, and several round slices of fresh orange. Continue process until dish is filled. Then add sufficient water and bake. —Shelley Rose. IRISH OR SWEET FRENCH FRIED POTATOES Wash and pare small potatoes, ^ut in six or eight, lengthwise pieces and soak one hour in cold water. Remove from water, dry between towels and fry in deep fat. Drain on brown paper and sprinkle with salt. The fat should not be too hot, as the potatoes should cook as well as brov/n. SARATOGA CHIPS Slice potatoes very thin with a vegetable slicer, and let stand in cold water. Dry between towels, put in wire basket and cook in very hot deep fat until a delicate brown. Remove, place on brown paper to drain and sprinkle with salt. Do not have too many slices in basket at once, as this will cool the fat. — Mrs. L. B. Dawson. i DR. J. I. LAWSON 1 4 DENTIST i 1 Wadesboro, N. C. § ! Office Phone 207 Residence Phone 33 1 L I Sc->- •<^i.- ''-:- -'.-^i^^-.-' ''-■~ ''-»' -"^.yA^-,-- '--ii.-' '''ii-"" -'if^i-"" ---•- • ■■*'.^>' ''-ifS^i-^' ' i^iJV '♦^KV ' ''1* i^.. ..-♦.^r>. .--••Jl^^. .~-r^v ,-r^>.. ..-♦^r-. ,.r^^. .--Vfc*-. .s-*<^*--. . ♦.^r-. ♦•.-.-;^ >^ I The Heart of the Home I * YOUR KITCHEN — IS IT MODERNIZED? | j.^ Your kitchen should be as modernized as your husband's ^ ^ office. i^. There are many inexpensive conveniences that can be ^ placed in your kitchen and they will prove to be real ^ U helps. g ^ GARBAGE CANS — PACKAGE RECEIVERS i BUILT-IN CABINETS I BREAKFAST NOOKS — IRONING BOARDS ^ It will be a pleasure to give you literature, prices and ^ other information about modernizing your kitchen. H Call, Telephone or Write. Bowman Building Supply Co. ^ Highway No. 20 and Stanback Ferry Roads ^ 5) Wadesboro, North Carolina. v 1 BARRINGTON T. HILL 1 Attorney at Law ' ^ I Wadesboro, N. C ^ Office Phone 164-J Home Phone 164-L ^ The Best Range for Cooking — Betty Washington or Rebecca Washington DEVILED SPAGHETTI 3 tablespoons butter 3 tablespoons Melrose flour 1 tablespoon chopped onion 2 cups milk 1 tablespoon chopped green pepper 1 can deviled ham, or minced ham 1 minced small clove of garlic ^4 teaspoon Worcestershire sauce V2 box cooked spaghetti % cup grated cheese. Melt butter, add onion and green pepper, and cook for a few minutes. Add flour and blend thoroughly. Add milk slovv^ly and cook until thickened, stirring constantly. Add ham, sauce, and salt if necessary. Put spaghetti in a baking dish, pour the sauce over it, and sprinkle with grated cheese. Bake slowly until cheese is melted. Serves eight. — Mrs. R. B. Hardison. SPAGHETTI 1 large box spaghetti Vs lb. breakfast bacon 1 qt. tomatoes V2 lb. cream cheese. 1 onion and 4 large green peppers. Sauce: Cut peppers in small pieces, add tomatoes, cook slowly 30 minutes. Chop onion and bacon fine, fry until light brown, and add grease and all to the tomatoes and peppers. Salt to taste. Dash red and black pepper. Cook spaghetti in salt water 30 minutes, drain and wash in several cold waters to avoid sticking. Add to tomato sauce, cook slowly 10 minutes, add cheese cut fine, and remove from stove as soon as it melts. Use large vessel and cook on top of stove. — Mrs. David Browder. SWEET POTATO SURPRISE Delicious with fried chicken or cold meat for luncheon or dinner. Can be fried any time and reheated in the oven at mealtime or even the next day. 2 cups riced sweet potatoes V2 cup crushed corn flakes 1 egg well beaten 8 marshmallows Dash of red pepper V2 teaspoon salt Boil and peel potatoes and put through ricer. When cool add egg, salt and pepper. If mixture is too dry add a little sweet milk. Flour hands if necessary and form into 8 round balls with one marshmallow hidden in the center of each. Roll in the corn or bran flakes that have been finely crushed and fry in hot Crisco. Fry until nicely brown and drain on oil paper. —Mrs. R. T. B. Little. 57 Well Kept Food There is one thing that will keep food, and you can depend upon it — Ice. There is nothing to get out >^>^f^.^.i..^^^ of order, break down Phone 52 ^^^^"^ , ^ about ice. It does the work quietly and ef- ficiently. WADESBORO ICE and FUEL CO. YOU NEED WHAT WE SELL SUMMER and WINTER. The Best Range for Cooking — Betty Washington or Rebecca Washington BEATEN BISCUIT IV2 pounds Melrose flour 2 teaspoons salt 8 oz. lard 4 tablespoons sugar V2 pound liquid (two-thirds milk) Pinch of Royal baking powder. Roll until dough blisters. Cut in small biscuit and bake in moderate oven. — Grace Allon. SPOON BREAD 1 pint sweet milk 1 teaspoon salt 1 cup corn meal 2 eggs Butter size of an egg. Make mush by sprinkling meal in hot milk. Let cool, add eggs and butter, cook in oven 40 minutes. — Mrs. Myrtle Bridger. MEAL MUFFINS 1 pint of sifted water ground meal 2 eggs 1 pint of buttermilk Salt to taste 1 teaspoonful of soda 1 large tablespoon melted lard Mix. Add soda just before cooking in muffin tins in hot oven. —Mrs. T. L. Caudle. CORN BREAD STICKS 1 qt. meal Enough water to make batter soft V2 cup Melrose flour 1 teaspoon salt 2 eggs 1 teaspoon Royal baking powder 1 cup sour milk V2 teaspoon soda V2 cup shortening Sift together meal, flour, and other dry ingredients. Add well beaten eggs, water, milk, and melted shortening to this and beat thoroughly. Pour in well greased hot irons and bake. — Miss Pansy Staton. NUT BREAD 1 cup sugar 1 teaspoon salt 1 cup raisins 3 cups flour 3 teaspoons Royal baking powder 1^/4 cups sweet milk 1 cup black walnut or pecan meats. Mix and bake in moderate oven in loaf.— Mrs. W. E. Carpenter. 59 BANK OF PEACHLAND PEACHLAND, N. C. Your banking business invited. Careful atten- tion to wants of all customers, large or small. MAY D. REDFERN, President, H. M. BAUCOM, Vice-President, J. T. BRTTT, Cashier. THE HOUSEWIFE AND HER HOME This is for the housewife. She spends the bigg^est part of her time in the home — and making it a cheerful place in which ro live is one of her greatest pleasures. Bright, cheery homes make for happiness and contentment. And about the house are so many places that can be brightened up. There's the cracked piece of furniture, the marred, the scuffed-up floor, the dull looking kitchen cabinet, the interior of the summer kitchen — and many other odds and ends. It's a simple matter to brighten up. SHERWIN - WILLIAMS PAINTS & VARNISHES Floor-Tac, Enemeloid, Family Paint, are inexpensive and make a surprising difference in your home. SOLD BY STANBACK- GRAY HARDWARE CO, The Best Range for Cooking — Betty Washington or Rebecca Washington. BOSTON BROWN BREAD V2 cup brown sugar 1 teaspoon soda 1 cup sour milk teaspoon salt 2 tablespoons molasses 1 cup raisins V2 cup nuts. Sufficient quantity of graham and white flour (using twice the quantity of graham) to make dough of proper consistency. Bake in loaf about 3 hours. — Mary Allen Huntley. RUSK 3 eggs 2 quarts Melrose flour 2 cups of sugar 1 cup of butter and lard mixed 2 cups of sweet milk 2 cakes Fleischmann yeast. Scald the milk. Dissolve yeast in V2 cup of tepid water, beat eggs light, add 1 cup of sugar, then cooled milk and yeast, then flour. Let it rise at night in warm place, and in the morning add to the sponge 1 cup of sugar, the butter and lard and flour enough to make a stiff dough; let rise again and when light (doubled in bulk) mould and bake as other rolls. —Mrs. T. L. Caudle. LUNCH ROLLS 1 cake Fleischmann's yeast 2 tablespoons butter (heaping) 1 hi cup milk 1 egg 1 tablespoon sugar 1 teaspoon salt Flour to make a stiff dough. Scald milk, add sugar, salt, and butter. When lukewarm, add yeast cake dissolved in V2 cup water, and well beaten egg. Pour into bowl, and add enough flour (about 3 cups) to make a sponge. Set in warm place, and allow to rise for 2 or 3 hours. When light, add enough flour that dough can be kneaded. Cut and fold in center, place one-half inch apart in well greased pans. When double their bulk, bake in hot oven. — Mrs. W. L. McKinnon. DENVER BISCUITS 1 pt. sweet milk scalded and cooled 1 yeast cake dissolved in V2 cup water V2 cup lard V2 cup sugar V2 cup mashed Irish potatoes 1 teaspoon salt 1 teaspoon soda V2 teaspoon Royal baking powder 7 cups flour. Mix to medium soft dough, place in bowl, grease over the top. Let .'ise until doubled in bulk. Knead and make out into rolls. Let stand from 1 to ] V2 hours in warm place. Bake in rather hot even about fifteen to twenty minutes. — Mrs. J. H. Mclver. 61 Ky&^ ^se^c ym^: >5e^:}>se<35Kic QUALITY I Family Washing | I ANSON LAUNDRY I % Salisbury St. Wadesboro, N. C. ^ I Phone No. 159 | 3^56^ ;<>a5^ 'Cream of the South' The Velvet Kind ICE CREAM The De Luxe Pint Package for Dainty Serving — at your nearest dealer. Al- ways the flavors of the moment. Fancy molds and special orders on shor': notice. Southern Dairies ALBEMARLE. N. C. , •^^*-.. .s-T<^*'-, ,.T<^*--, , ..♦^>r<.. .-».^^*',. ..-N^t--, ..-N^V ^^-N^*--; se^ 5>se^ )^ THE HUNTLEY COMPANY The Home of Good Groceries When in need of Groceries, Phone 75 — Quick Service. We arc Exclusive Dealers for White Rose Brand goods. COFFEE AND TEA QUALITY AND SERVICE IS OUR MOTTO Wadesboro, N. C. The Best Range for Cooking — Betty Washington or Rebecca Washington ROLLS 1 cake Fleischmann's yeast V2 cup lard 1/2 cup sugar 1 1/2 teaspoons salt 3 cups lukewarm water 6 cups flour Dissolve yeast and sugar in warm water. Let stand about 10 minutes. Sift flour and salt together, add lard, knead well into flour, then use the liquid to make soft dough. Knead well until smooth, put dough in greased bowl and grease dough on top and let stand in cool place overnight, then knead down and put in warm place to rise again. Make out rolls 2V2 hours before time to cook. Make out rolls, put in greased pans, grease on top and let rise to twice their bulk. Bake in moderate oven. — Mrs. W. H. Carter. TEA SCONES 1/2 pound flour 2 teaspoons butter 1 tablespoon Sultanas 2 teaspoons Royal baking powder 2 teaspoons sugar Sweet milk to make a soft dough Pinch of salt. Mix flour, sugar, baking powder, salt, rub in butter, add floured raisins and milk to make a soft dough. Roll, shape in mounds about the size of saucer. Divide each mound into four sections with back of knife. Bake in hot oven about 10 minutes. — Mrs. J. F. Hamaker. EVERLASTING ROLLS 1 qt. sweet milk V2 cup sugar. 1 cupful lard Bring to boiling point, remove from fire, when lukewarm, dissolve in it 1 cake commercial yeast. Sift in enough flour to make consistency of cake batter, about a heaping quart. Put in warm place two hours. Then sift 1 tablespoonful salt, 1 rounded teaspoonful soda, 1 heaping teaspoonful baking powder. Work in about 1 quart of flour or until you can handle the dough. Shape or roll and cut as many rolls as you wish for that meal. Set in warm place to rise two hours before baking. Put remainder of dough in ice box or some cool place as it will keep a week or more. — Corinne Horne Leath, Rockingham, N. C. SALT RISING BREAD Seven tablespoons sweet milk brought to boiling point. Stir in meal to make stiff batter overnight. Next morning take, 1 cup sweet milk 2 teaspoons sugar 1 cup hot water V2 teaspoon salt Pinch of soda. Add enough flour to make stiff batter. Then add meal and milk scalded the night before. Keep same temperature until it rises. Then add V2 tea- spoon salt. Make into loaves, let rise and bake. — Mrs. J. M. Wall. 63 GOOD COOKS Can't do better than to buy their Heavy and Fancy Groceries From J. L. LITTLE & CO. Morven, N. C. Hardison Brothers Company MORVEN, N. C. Cotton - - Fertilizers GENERAL MERCHANDISE Plumbing & Healing D. C. TARLTON Dealer and Contractor in High Grade Plumbing and Heating. Phone No. I 58 Wadesboro, N. C. The Best Range for Cooking — Betty Washington or Rebecca Washington BIRTHDAY BREAD Place risen bread dough in pie pan about 1/2 inch thicii. With fore fingtr make holes in dough and fill with following: 1 cup brown sugar 1 teaspoon cinnamon. V2 cup butter Cream filling thoroughly, fill holes, and set aside for one hour. Bake in moderate oven and slice as pie.— Mrs. Z. V. Walser, Lexington, N. C. ROSE GEMS 1 egg 1 cup sweet milk 1 tablespoon butter 1 tablespoon sugar V2 teaspoon salt One and two-thirds cups Melrose flour 2 teaspoons Royal baking powder — Shelley Horne Rose. FLOUR MUFFINS 2 cups Melrose flour 4 well beaten eggs 3 cups sweet milk Pinch of salt. Mix all ingredients and beat well. Have greased muffin rings hot, and bake quickly. — Miss Alice Little. TWIN MOUNTAIN MUFFINS 4 tablespoons butter 1 egg 1 teaspoon sugar V2 teaspoon salt 2 cups Melrose flour 3 teaspoons Royal baking powder 1 cup milk. Melt the butter, add sugar and egg. Sift salt, flour and baking powder together and add to this. Add the milk and beat smooth. Bake in greased tins about 20 minutes. — Mrs. G. S. Ledbetter. CREAM MUFFINS IV^ cups Melrose flour 2 eggs One-third teaspoon salt cup melted butter IV2 teaspoons Royal baking powder Two-thirds cup thin cream 1 teaspoon sugar. Sift together the flour, salt, baking powder and sugar, add yolks of eggs, butter, and cream. Beat well, then fold in stiffly beaten whites of eggs. PuL in greased muffin pans and bake about 20 minutes in moderate oven. — Grace Allen. 65 THE VALUE of a good recipe — thcit value insures never-varying satisfaction in the preparation of good things to eat and their wholesome, healthful enjoyment — always is enhanced by the use of superior ingredients. X I The purity and uniformity of strength of spices and extracts — sweetness and flavor of syrups and molasses — dependable ^ qualities of baking powders — fineness of texture of flours, etc., Js. RICHELIEU FERNDELL & BATAVIA FOOD PRODUCTS SPRAGUE, WARNER & COMPANY Chicago. must be given careful consideration if desired results are to be >^ obtained. )^ are packed solely on a quality basis. TTiey are the result of more than fifty years' constant endeavor to produce, by careful ^ V/ selection and scientific methods, a complete line of foods which are distinctly superior. Every article packed under these brands will be found uniformly dependable and their continued use will bring pleasure to the most discriminating consumers. ^ The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS WAFFLES IV2 cups Melrose flour IV2 cups milk 2 teaspoons Royal baking: powder 2 eggs V2 teaspoon salt 1/2 cup melted butter. Sift dry ingredients. Add milk and egg yolks beaten together. Beat until smooth and add butter slowly. Lastly, add stiffly beaten whites. —Mrs. H. G. Clark. BREAD OMELETS IV2 cups bread crumbs 1/2 teaspoon salt V2 cup boiling water 4 eggs 1 cup sweet milk 1 tablespoon butter Black pepper. Fry like batter cakes, only roll instead of turn. Use a very little lard in frying pan. — Miss Nancy L. Little. QUICK SALLY LUNN 1 scant cup sugar Salt as for biscuits V2 cup butter or Crisco Flour enough to make consistence 3 eggs of cake batter — Melrose 1 cup milk 2 teaspoons Royal baking powder Mix cream, sugar ja^d shortening. Beat in eggs one at the time. Then alternate with milk and flour and last add baking powder — Royal. Bake in spout pan. Serve hot with good butter. — Mrs. Elliot Boswell. DELICIOUS RISEN SALLY LUNN 1 qt. flour — Melrose V2 cup sugar 2 eggs beaten light Salt as for biscuits ^2 cup butter and lard mixed 1 yeast cake. If too stiff, use a little milk. Beat in a bowl and set aside to rise. When risen, beat up and put in your muffin tins and let rise again and bake. —Mrs. Elliot Boswell. CHEESE STRAWS 3 oz. grated cheese 2 oz. Melrose flour 2 oz. butter Yolk of one egg. Mix into stiff paste. Add salt and cayenne pepper to taste. Bake in moderate oven. — Mrs. T. C. Coxe. 67 w m^: :^mc :m^. "m^m^ j^s^^c mi^. 'Mm. FRIGIDINE The Cool Method Plain Shampoo 50c — 6 Facial Treatments $5.00 MRS. R. K. PENNINGTON '4 311 Morffan St. Phone 31 J. ■m< wm. -jsm. 'm^: ym^/m^. -msi. ':mx. -^^mm^mmmmmK mm. 'mm. 'mmm ^;m^-. mm 'mm. mm 'mm. mm mm:mm. ■mm;:m£m^ mm. mm 'mm. 'mm'mm. 'mm. THE BANK OF ANSON 1 Our institution is here for the convenience of the public at large. ^ Our motto is Safety, Service and Satisfaction. When in need of service that any bank gives, come to our Bank. ^.mm ^■mm i I i Your patronage certainly will be appreciated. THE BANK OF ANSON ANSONVILLE, N. C. mm. 'm^ 'mm. ss^: 's^:>^mm. '.:^: 'mi^ :mc':^.j^:-m,. 'mm.'mm.mm.'mm m^. mi^: ■::^:mm.'mm;mm. 'mm. 'mm 'mm mm 'mm:, mm SOCIETY BRAND CLOTHES DOBBS HATS, ENRO SHIRTS, Preferred by many men. You'll always fii?d a lot of new and interesting things in men's wear at BRASINGTON'S, Inc., "The Men's Store." ^:mm'mi^::m^..mm.'mf^:.'mm:y^mm.mm.'mm.'mm'm^ The Last Word in Kefri-eration— GENERAL ELECTRIC REFRIGERATORS FRITTERS cup;f'u.ls Melrose flour 8 tablcspoonfuls sus:ar 3 teaspoonfuls Royal bakinjv powd- Vo teaspoonful salt €r 2 egfts — separated 4 tablespoonfuls corn starch cup milk 2 tablespoonfuls butter Mix flour, bakinn: powder, salt and sugar and sift three times. Ad.l beaten yolk and milk alternately to flour mixture; then add butter and beat until smooth. Finally, fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking fat. Fry golden brown, and lay on absorbent paper. Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables omit the sugar. — Mrs. Henry Little. COLD BISCUIT CAKES 1 egg beaten light 1 teaspoon sugar 2 cups milk 2 cups Melrose flour 1 tablespoon melted lard cup grated bread crumbs 1 teaspoon soda V2 teaspoon salt 1 teaspoon Royal baking powder. Mix all ingredients, adding bread crumbs last. If too thick, thin with sweet milk.^ — Miss Anna Boggan. BATTER BREAD 1 cup yellow or white corn meal 2 eggs 2 cu :s hot sweet milk 2 tablespoons butter or substitute 2 teaspoons Royal baking powder 1 teaspoon salt 1 heaping teaspoon sugar (may be omitted.) Pour hot milk over meal and salt, let stand until cold, then add melted butter and well beaten eggs. Sift in baking powder, m.ixing it thoroughly but quickly. Do not bake too quickly. — Mrs. W. N. Jeans. 69 WADESBORO PLUMBING & HEATING CO. A. L. TAYLOR, Proprietor All Orders for Plumbing and Heating Promptly Executed. Send Us Your Orders — Work Guaranteed — The IJest Service. Office Phone 178-J Res. Phone 167-J THE BACKBONE — THE KEY TO HEALTH To the degree that the vertebrae (spinal segments) of your backbone have become out of ahgnment, to that degree will you fail to realize the degree of health that is inherently yours. It behooves everyone who is not enjoying health to the fullest extent to have a Chiro- practor give you a thorough analysis of your spine. We will gladly do this for you at any time and give you our candid opinion of your condition. DR. A. N. SMITH Chiropractor Wadesboro, N, C. F. E. THOMAS A rXORNEY AT LaW Wadesboro, N. C. Phone 267 The Last Word in Refri-Teration— GENERAL ELECTRIC REFRKiERATORS Salads ^ Sala6 i!)ressln9s JELLIED CHICKEN Boil chicken unlil tender enou^-h to drop from bone and has 1 pt. extract left in kettle. Leave out skin and giblets, grind meat and add 2 tablespoons lemon ^uice, butter the sizs of an erg, rait and popp-pr to taste. Pour boiling chicken liquor ovrr 1 tablespoon gelatine, dissolved in Vt cup cold v/ater. Pour this over chicken mixture and pour in mold to harden. Slice and serve on luttuce with mayonnaise. — Mrs. Chas. M. Burns, STUFFED TOMATO SALAD Peel and hollow out with sharp knife, sprinkle with salt inside and out, turn upside down on platter and put in refrigerator to chill while draining. Stuff with either minced ham or crisped bacon, celery, green pepper, stuffed olives and a little onion juice or onion. Cucumber may be added if desired. Mix with a little mayonnaise and put a dab of mayonnaise on top with a sprinkle of paprika. Serve on lettuce leaf. — Mrs. T. L. Caudle. POTATO SALAD Thr^e cups cold diced Irish potatoes 1/2 cup chopped sweet green pep- V2 cup chopped celery pers 72 cup chopped cueuiTiber pickles V2 chopped' onion Salt and cayenne to taste. Mixed with three parts cooked French dressing and 1 part mayonnaise dressing. Top with dab of mayonnaise and serve with chilled sliced tomatoes on crisp lettuce leaf. — Mrs. T. L. Caudle. ASPARAGUS SALAD Put fresh cooked or canned asparagus on ice until cold. Serve on lettuce with mayonnaise or French dressing. A pretty addition is to slip each serving through a ring of green peppev and add a long strip of canned pimiento to top. — Mrs. Ted Coggeshall, Darlington, S. C. SHRIMP SALAD 2 cans shrimp 12 small chopped pickles 1 small bottle stuffed olives 2 green peppers, chopped 2 tablespoons white pickled onions. Tomatoes cut in quarters served on each plate. Cut shrim.p into small pieces, add olives, pickles, onion and pepper. MW with French dressing and chill. Serve in green pepper cups or on lettuce, capped with mayonnaise. Make lobster salad same way, only add one cup finely chopped celery. — Miss Elizabeth Horne. 71 S TO G N E R ' S Ladies' Work a Specialty. Phone 68-J WADESBORO 201 W. Wade I The Name that Stands for I I GOODBARBERING. | i T he up-to-date barber shop is no longer P. I strictly a man's shop. It requires an experi- ^ I enced barber to produce good work. | I ATSTOGNER'S 1 I You will find experienced barbers and an % I up-to-date shop — neat and cleanly. | I ALL HAIR-CUTS 25c. | i S T OGN ER ' S i 4^ The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS POINSETTIA SALAD Use pimiento for the petals, strips of green pepper for the stems, and })its of cheese mixed with mayonnaise for center. Appropriate for Xmas. — Mrs. W. P. Broome. STUFFED CELERY SALAD Hearts of celery stuffed with creamed Roquefort cheese and nuts. Serve on crushed ice. — Mrs. J. M. Lytch. CHERRY SALAD 1 can white cherries 1 cup nut meats Seed cherries and stuff with nuts. Serve on crisp lettuce leaves with mayonnaise on top. — Grace Allen. FROZEN CHEESE SALAD 1 pt. cream 1 tablespoon onion juice 3 pkgs. err am cheese 2 tablespoons India relish 2 green peppers 1 cup nuts A few drops of Tabasco and Worcester sauce. Freeze. Blend cream and cheese and add other ingredients, — Mrs. Robert Randolph Simmons. COLD SLAW 0ns egg well beaten with 2V2 tablespoons sugar and 1 teaspoon flour, two-thirds cup vinegar. Put on and cook until boiling, stirring constantly. "When cold, stir in one-third medium stalk of celery cut fine, and V2 head shredded cabbage. — Miss Johnsie Dunlap. DELICIOUS SLAW 1 small white cabbage 3 medium red peppers 3 medium green peppers 1 large onion Mayonnaise Cut cabbage, peppers and onion in strips with sharp knife. Mix with mayonnaise which is well seasoned, and chill.— Mrs. W. J. Gulledge. FROZEN FRUIT SALAD 2 large oranges 1 small bottle red cherries V2 can white cherries lb almonds 2 bananas 1 pt. heavy cream Chop fruit and nuts. Let stand in French dressing 3 hours, drain of all juice, mix with whipped cream, pack in ice and salt and let stand 4 hours. Serve with mayonnaise. — Mrs. John W. Griggs. 73 ELIZABETH GADDY, R. N. Private Duty Nursing will answer calls at anson sanatorium Phone 14-J In Readiness to Serve This is a friendly establishment with a personnel who always hold themselves in readiness to serve you. Skilled in the art of funeral directing, through intelligent study and experience, we can give you service that is both tactful and efficient. You may entrust us with all details of the funeral arrangements with the assurance that everything will be given our personal supervision. This relieves rel- atives and friends of trying responsibilities and insures maximum satisfaction. H. H. LEAVITT PHONE 88 Wadesboro, N. C. M. C. LISK Attorney at Law Wadesboro, N. C. Phone 120-J The Last Word in Refri??eration— GENERAL ELECTRIC REFRIGERATORS OLD FASHIONED POTATO SALAD 10 large Irish potatoes 4 hard-boiled eggs 4 green sweet peppers 1 onion 4 red sweet peppers Mayonnaise Boil potatoes in jackets until tender enough to cube. Cut potatoes and eggs into small pieces. Shave or grate onion. Use enough mayonnaise to mix well. Serve on lettuce. — Mrs. W. J. Gulledge. ASHEVILLE SALAD 1 can tomato soup 1/2 cup cold water 3 pkgs. cream cheese 1 cup mayonnaise 2 tablespoons gelatine IV2 cups chopped celery Green pepper and onions. Bring tomato soup to boiling point and add the cream cheese. Stir until smooth then add gelatine which has been softened in cold water. When mixture is partly cooked add the mayonnaise and chopped vegetables. Nuts may also be added. Chill in one large mold or small ones and serve in slices on lettuce garnished with olives and mayonnaise. — Mrs. R. E. Little, Jr. LETTUCE ROLLS 1 head lettuce V2 cup chopped nut meats 1 cupful cottage cheese V2 cup mayonnaise V2 cup seedless raisins, chopped Pinch of salt. Mix all ingredients together, use larger leaves of lettuce to spread mixture on and roll up like jelly roll. This makes about twelve rolls. If wished, these may be garnished with nasturtium blossoms. — Mrs. Elliot Boswell, Va. PINEAPPLE BAVARIAN SALAD 1 can No. 2 crushed pineapple 1 envelope plain gelatine 1 cup sugar Juice of one lemon. Boil pineapple and sugar together for five minutes. Dissolve gelatine in cup of cold water, add one cup boiling water, juice of the lemon, and pinch of salt. Add pineapple, and when the mixture begins to congeal, add Vi' pint cream, not whipped, and V2 lb. grated cheese. — Mrs. J. W. Massemoro. FRUIT SALAD SPECIAL 6 medium sized apples, diced 1 large can pineapple, drained 1 cup celery, diced V2 pound chopped dates 2 tablespoons mayonnaise 1 pint raspberry or strawberry One-third cup chopped nut meats Jell-O V2 pint whipped cream V2 pint whipped cream. Mix apples, celery, pineapple, dates, mayonnaise, and a fourth of the whipped cream. Arrange alternately with stiffened gelatine and the reast of the whipped cream in a salad bowl. Spread cream on top and sprinkle with nut meats. — Mrs. J. H. Tice. 75 Scoggins Memorial Art Shop Largest and Most Modern Plant In the Carolinas. Charlotte Marble & Granite Works Cemetery Gate West Seventh St. and Southern R. R. Charlotte, N. C. Phone Hemlock 281 $ i USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS TOMATO JELLY ASPIC 1 envelope unflavored gelatine 1 can tomatoes V2 onion 1 teaspoon celery seed or 1 cup chopped celery 2 tablespoons Tarragon vinegar 1 bay leaf 2 cloves Dash cayenne and allspice Su cups granulated sugar IV2 cups sweet milk V4. lb. butter One-fifth lb. chocolate 1 teaspoon Sauer's vanilla Whites of 2 eggs Boil the sugar, milk, butter and chocolate together until it will form a ball when dropped in cold water. Remove from fire and pour slowly over the stiffly beaten egg whites, beating constantly until the right consistency to spread on cakes. This makes enough for 4 layers. — Mrs. McLean B. Leath. FRUIT FILLING FOR CAKES 2 cups sugar 3 tablespoons Melrose flour V2 cup water 3 eggs Three large bananas, one can grated pineapple or two cups grated cocoa- nut can be used. Flavor with one teaspoon lemon juice or Sauer's vanilla extract. Boil sugar and water until it spins a thread. Pour over ths fruit, flour and eggs well mixed. Return to the stove ana cook for several minutes. Stir to keep Trom burning. When filling cools, spread on cake. —Mrs. T. R. Troutmnii. 117 FOR SHORTENING, FRYING, SALAD PRESSING USE WESSON OIL FUDGE 2 cups sugar Butter size of an egg V2 cup cocoa 1 teaspoon Sauer's vanilla 1 cup milk Dash cinnamon Mix sugar, cocoa and milk and let cook until it comes to a boil, add butter and let cook until a few drops in water makes a. hard ball. Remove frcm fire, add vanilla and cinnamon. Let cool, beat and pour into a buttered dish. Slice when cold. — Mrs. C. H. Sutherland. COCOANUT DELIGHT 3 cups sugar Vs lb. butter 1 medium sized cocoanut % cup milk Cook ingredients until a soft ball is formed in cold water. Beat until creamy and pour in greased pan. Cut in squares when cold. — Grace Allen. CHOCOLATE FUDGE DIVINE 1 lb. brown sugar 1 cup sweet milk lb. butter % cake chocolate (large) 3 cups nut meats 2 teaspoons Sauer's vanilla Cook sugar, milk, butter and chocolate together until a soft ball forms in cold water. Remove from fire, add nuts and vanilla and beat until creamy. Drop in balls. DIVINITY FUDGE 4 cups of sugar % cup of Karo V2 cup of water (hot) 2 egg whites Cook sugar, karo and water in -a shallow pot until the syrup forms a firm ball in cold water. Pour over well-beaten whites, stirring constantly. Beac until it drops from the spoon in balls. Nuts may be used if desired. CHOCOLATE FUDGE 2 cups brown sugar 1 small can Carnation milk 1 cup white sugar Butter size of an egg G©ok sugar and milk together until it forms a soft ball when dropped int.> cold water, then add butter. Let cool about 5 minutes, then beat well until cool enough to pour into dish. Flavor with Sauer's vanilla while hot. if liked, shelled pecans may be added. — Mrs. W. H. Carter. 118 FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL TWO MINUTE FUDGE 4 cups of white tug-ar 3 tablespoons of 'ocoa 1 cup of milk. Mix and let come to an all-over- boil and boil for 2 minutes. Pour in platter in which has been chopped pound buii er. Let cool, beat and drop on buttered suriace. — Mrs. C. N. in.r^ram, Darlinjj,ton, N. C. CANDIED GRAPE FRUIT PEEL Soak the rinds of 2 grape fruits, which have been cut into strips, over night in cold ^ter. Drain and cook in boiling water 30 minutes. Drain again and coo xor 15 minutes longer in boiling water. Finally, drain off all water and add 2 cups sug,?-r to the grapefruit, which will form a syrup. Stir this frequently and boil until the syrup has almost cooked away. Remove from stove and roll in granulated sugar. — Miss Elizabeth D. Horne. TAFFY CANDY 2 cups sugar V2 cup water 14 cup vinegar Boil all together until it forms a hard ball when dropped in cold water. Pour in buttered dish until cool enough to pull. — Mrs. J. W. Morris. KISSES G whites of eggs 3 teaspoons vinegar 2 cups sugar 1 tablespoon Bauer's vanilla Beat eggs stiff, add sugar gradually, then vinegar and vanilla. Bake 1 hour in muffin tins over water. Cut off tops, fill center with ice creain, whipped cream or custard. Replace tops. CARAMEL CANDY 4V2 cups brown sugar ¥2 cup Karo 1 cup milk 1 cup nut meats 1 heaping tablespoon butter Mix and cook unul it forms a good soft ball in cold water. Set in pan of cold water until almost cool, without stirring. Then beat until creamy and thick. Add nuts and pour into greased platter; cut in squares when cold. —Elizabeth Allen. PULLED CREAM MINTS 3 cups sugar Water to dissolve sugar 3 tablespoons butter Boil rapidly until done enough to spin a thread. Turn out on marble slab, flavor with a few drops oil of mint. Pull until stiff, pull out on table and cut in pieces with shears. When hard, put in closely covered jar to cream. —Mrs. T. J. Fet/»-r. 119 FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL COCOANUT CANDY 6 cups sugar 2 cups water Three eg-gs Pinch salt Mix well, boil without stirring until spins heavy thread. Add to whites three eggs, 1 tablespoon sugar, i/4 teaspoon cream of tartar, 6 drops glycerine. Pour syrup over eggs; beat until almost cold. Add one fresh cocoanut, or can, one teaspoon Sauer's vanilla. Pour on buttered dish, cool and cut. — Miss Bessie Dockery. PATIENCE 2 cups sugar V2 cup nuts (chopped fine) 1 cup milk 1 teaspoon Sauer's vanilla 1 tablespoon butter 1 cup sugar Melt the one cup of sugar in a frying pan, over strong heat, stirring con stantly until a rich golden syrup is obtained. In the meantime, put the two cups of sugar, milk and butter in a saucepan over fire and cook slowly, stirring occasionally. When the syrup is ready (golden brown) pour slowly into the other mixture, which should have come to a boil. Cook to soft ball stage. Remove from fire, add nuts and vanilla, beat until creamy and pout in well-greased pan. Mark in squares when almost cool. — Mrs. Fred Helms, Albemarle, N. C. SALTED ALMONDS V2 pound almonds Salt to taste 1 tablespoon butter Shell, blanch and dry the almonds. Heat butter, add almonds and cook to a delicate brown. Stir constantly to keep from burning. Drain almonds, dry on soft paper and sprinkle with salt. — Mrs. B. F. Bray. 120 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON jpicKles ICED TOMATO PICKLE— DELICIOUS Into two gallons water put one quart slacked lime and fill vessel with large green tomatoes, paeled and sliced. Let this stand 24 hours, weigh and for each 7 lbs. tomatoes boil together 41/2 lbs. sugar, 1/2 gallon vinegar, cloves, cinnamon and allspice. Pour over tomatoes and let stand 24 hou)s, then boil all together 20 minutes. Does not need sealing and keeps well. — Mrs. John Grigg.^. HYDEN SALAD 1 gal. or 6 lbs. cabbage 1 pint onions V2 gal green tomatoes 14 cup green peppers Chop all vegetables, sprinkle with salt and let stand 1 hour. Squeeze out water and let come to a boil in 3 pints vinegar, 2 lbs. sugar, lightly spiced v/ith cloves, spices and cinnamon. Put in jars and seal. — Mrs. W. C. Huntley. SLICED GREEN TOMATO PICKLES 8 lbs. green tomatoes, slices V2 inch thick Soak for 12 hours in*«8 gal. cold water and 2 handfuls of lime. Wash and soak for 12 hours in clear water, then 12 hours in a strong alum water or enough alum in water to taste. Boil for V2 hour in plain water. Then boil fruit in a strong ginger tea. Cook until the ginger is well into the fruit. Drain the fruit and put into crock, pour over the fruit a heavy syrup made of: 1 lb. sugar to each lb. tomatoes 1 oz. whole mace 3 pts. water The next morning add IV2 pints of vinegar to each 8 lbs. of tomatoes. Cook until brittle. — Mrs. Robert Randolph Simmons, Rockingham, N. C. DELICIOUS CHOPPED PICKLE 1 doz. medium cucumber pickles 8 ounces mustard 2 large cabbages 3 cups Melrose flour 1 qt. green tomatoes 2 tablespoons celery seed 2 onions 2 bunches celery 2 teaspoons turmeric 2 doz. bell peppers % lb. butter 6 qts. vinegar 15 cups sugar Put all vegetables through meat chopper, using coarse blades, then pour 3 qts. boiling water and 1 cup salt over vegetables; let stand over night. Make a paste of flour, mustard and 3 qts. vinegar; boil 15 minutes; add this to the remainder of vinegar, then add to vegetables, spices and sugar. Cook for half an hour, and just before removing from fire, add butter. (Delight- ful.) — Mrs. Robert Randolph Simmons, Rockingham, N, C. 121 ASK FOR AND USE MELROSE FLOUR RIPE TOMATO SWEET PICKLE 6 lbs. tomatoes 4 inches stick cinnamon 3 lbs. sug-ar 1 teaspoon whole mace 1 teaspoon cloves 1 quart vinegar Mix all together and boil until tender, stirring constantly. Cut up tomatoes after peeling. Cook slowly. — Mrs. E. N. Baker. si CHOW CHOW NO. 1 1 gal. green tomatoes 1 lb. sugar (brown) 1 large cabbage . 1 cup white sugar 1 pt. onions ^'2 oz. white mustard seed 5 bell peppers 4 pts. vinegar V2 oz. celery seed 1 tablespoon turmeric 1 tablespoon ground mustard Put through food chopper tomatoes, cabbage, onions and peppers. Put bowl under chopper and use juice from vegetables. Mix all ingredients, sprinkle freely with salt, cook one hour and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. CHOW CHOW NO. 2 1 good sized cabbage chopped fine V2 as much green tomato, chopped 1 pt. chopped onion fine Sprinkle well with salt and allow to stand several hours. Drain and add: 1 tablespoon celery seed, beaten 1% lbs. brown sugar 7 tablespoons ground mustard 5 cents worth of turmeric % cup Melrose flour 3 pts. vinegar Mix well and cook about 15 minutes. — Mrs. JV. L. Little. TOMATO PICKLE Into 2 gals, water put 1 qt. slack lime and fill vessel with sliced green tomatoes. Let stand 24 hours. To 7 lbs. of tomatoes, boil together V2 ga'. vinegar, 4% lbs. sugar; add cinnamon, cloves and allspice. Pour this mixture over the tomatoes and bt sxand 24 -hours. Then boil all together for twenty minutes. — Mrs. M. L. Ham, Morven, N. C. CHILI SAUCE 1 peck ripe tomatoes, peeled 1 tablespoon cloves V2 doz. lara:e onions 1 tablespoon cinnamon V2 doz. red bell peppers 1 tablespoon spice Tie spices in a bag. Put on tomatoes, onions, peppers and spices, and let cook about 20 minutes. Add 1 quart vinegar, % cup salt, 1% lbs. brow?i sugar; cook until the mixture becomes thick, being careful not to burn, and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON UNCOOKED CHOW CHOW One-third pint white mustard seed V2 oz. turmeric IV2 boxes ground mustard Vi pint olive oil 1 cup salt 2Vz pounds cabbage 1 cup sugar 6 green peppers 3 quarts green tomatoes Mix mustard, salt, sugar, turmeric and olive oil together. Chop cabbage, tomatoes and peppers and scald with enough strong vinegar to cov6r and let stand six hours. Drain well, mix with first mixture in a stone crock, cover with fresh cold vinegar. Tie up with good cloth, and after five days stir well and put in jars. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CUCUMBER PICKLES 1 qt. vinegar Vt cup salt 1 cup sugar i/4 cup mustard Mix thoroughly "Pack cucumbers in jars a^d fill with liquid. Seal. This makes two quarts of pickle. — Mrs. John Dunlap. PEACH PICKLE 4 quarts peaches 3 or 4 sticks cinnamon 2 lbs. sugar (brown) Cloves IV2 pints vinegar Make a syrup of the sugar, vinegar, cinnamon and cloves. Cook together for about 20 minutes. Cook the peaches, a few at a time, in this syrup and pack in jars. Boil syrup down and pour over them, and seal. — Mrs. Tyler B. Dunlap, Ansonville, N. C. CUCUMBER MANGOES (DELICIOUS) Soak in brine for nine days as many large green cucumbers as you wisli to use. Tlien let them stand for forty-eight hours in clccir water. Cut a slit in them, scoop out seed, wipe dry and fill with stoned raisins, lemons cut in long thin strips, and a few whole cloves. Tie up slit. Pack cucumbeis in stone jar, cover with boiling syrup made by adding 5 lbs. of sugar to 1 quart of vinegar, flavored with mace, cloves and cinnamon to taste. Re- heat syrup and pour boiling hot over cucumbers for nine successive days. —Mrs. T. F. Stanback, Mangum, N. C. tAmATO SAUCE <^ y;,:>3 pts. tomatoes, finely cut pt. vinegar ., I pt. sugar 1 teaspoon ground cloves Put ingredients in boiler over moderate fire and let boil until it is suf- ficiently thick. Seal hot.— Mrs. T. F. Stanback, Mangum, N. C. 123 ASK FOR AND USE MELROSE FLOUR SUPERIOR PEACH PICKLES Select firm, medium-sized peaches of good flavor, preferably clear seedtni as they are more easily eaten. Peel and place in large vessel to boil, covering them with boiling water, turning over frequently while cooking. Cook until they can be pierced with a fork, then place in sterilized jars (^/^-gal. size best). After filling jars, invert so as to drain all water from peaches. Cover at once with boiling syrup, which has been prepared while peaches are cooking. Three pounds of sugar to one quart of good vinegar, just brought to boiling point, with whole cloves and allspice, about one table- spoon each. Seal tight and let stand several weeks before using. — Shelley Horne Rose. PEPPER HASH 1 doz. sweet green peppers 3 level teaspoons salt 1 doz. sweet red peppers 1 qt. vinegar 4 large onions 2 cups sugar Grind onions and peppers, after removing seed; cover with boiling water four different times, draining well each time. Put in sack and squeeze dry. Add salt, vinegar, sugar, and cook 15 minutes. Seal while hot. —Mrs. T. L. Caudle. SPANISH PICKLE 8 green bell peppers ~ 2 medium cabbages 1 Gz. white mustard seed V2 gal. green tomatoes 1 oz. celery seed 3 doz. small onions % lb. ground mustard 1% doz. cucumbers V2 gal. vinegar IV2 lbs. sugar Chop vegetables, sprinkle with salt and let stand 24 hours. Press out brine, put them in kettle with alternate layers of spices, and add vinegar and sufficient turmeric to cover it as desired. Boil about an hour and put in jars, not necessarily air tight. — Mrs. Chas. M. Burns. WATER MELON SWEET PICKLE 1 cup vinegar V2 gal. melon rind 3 cups sugar Cinnamon and mace Peel rind, cut in pieces, sprinkle with salt, cover with boiling water ani let stand over night. Boil in water with piece of alum about the size of hickory nut. Let stand until cool. Boil again in clear water until tender. Plunge into cold water and let stand a while. Drain well and put into boiling syrup. Boil for 30 or 40 minutes. Put in jars and cover with syrup. Seal. — Mrs. Judith S. Dockery. 124 ASK FOR AND USE MELROSE FLOUR WATER MELON RIND PICKLE (DELICIOUS) Use thick rind, removing outsid? and colored meat. Cut into any desirerl shape. Make strong salt Eolution, sufficient to cover rind well. Soak rind in this, well weighted down, for 3 days. Make strong alum solution, soak rind in this as above for 3 days. Rinse well and soak in clear water 3 days, changing water each day. Boil in clear water, rapidly and continuously, until tender. Make syrup of the proportion., of 2 cups sugar and 1 cup vinegar, flavored with cinnamon, spice and cloves. Have sufficient quantity to cover rind well, and boil in this until the syrup is thick. If preferred, the flavorings may be added whole and put into the pickle as they are put in the jars. Seal while hot. — Mrs. J. B. Ingram. MUSTARD PICKLE 1 gallon chopped cabbage V2 gallon small onions V2 gallon cucumbers cut in squares (the cucumbers may be some that have been kept in brine. Soak thoroughly before using) 1 quart sweet green peppers, chopped; sprinkle salt over all and let stand over night. Take out nexc morning and drain. Add a liquor made of V,' fresh water and V2 vinegar and scald vegetables about 5 mins. Take out and put immediately into the following hot dressing: 2 tablespoons turmeric 1 tablespoon celery seed 2 pounds sugar V2 teacup Melrose flour V2 teacup mustard Make paste of all ingredients with a little cold v/ater, then add V2 gallon vinegar. Cook until it thickens, stirring ail the time to prevent lumps forming. Add the vegetables and cook for a few minutes. Seal while hct. This mustard dressing may be used with chopped red and green peppers alone, and small green tomatoes cut in quarters may also be used in the place of cucumbers. — Miss Alice Boggan. PEACH PICKLE 4 pounds sugar 8 pounds peaches 1 quart vinegar Boil vinegar, sugar and spices five minutes. Add a few of the peachi^s and boil until transparent. After all the peaches have gone through thi? process, pack in jars, then boil syrup until it thickens and pour over fruit and seal. — Mrs. D. E. Gatewood. ASK FOR AND USE MELROSE FLOUR 43 reserves FIG CONSERVE. 4 lemons (juice) 2 lbs. seeded laisins 7 lbs. peeled figs 4 oranges, juice of two, rind of two 4 lbs. white sugar 1 lb. pecans V2 cup water Put all on stove except nuts. Cook and stir until thick, add nuts ton minutes before removing from stove. Put in pint jars. — Mrs. W. A. Smith. ORANGE MARMALADE 3 oranges 3 lemons 3 grape fruit Sugar. Wash and cut fruit without peeling. Remove seed, and put through food chopper, taking care to catch all juice. To every pint of fruit and juice add three pints water, and let stand over night. Boil 10 minutes, then remove from fire and let stand for several hours. Measure, and to every pint of fruit, put one pint of sugar. Cook until it jellies. — Mrs. Geo. Scott, Va. CRANBERRY SAUCE. 1 quart cranberries 1 pint water 2 cups sugar Wash the cranberries, add water and put on fire in covered saucepan. Let simmer until each cranberry hunts open; remove cover from pan, add sugar and let boil about twenty minutes without cover. The cranberries must not be stirred from the time they are placed on the fire. — Mrs. J. D. Hornc. SFICRD FRUITS. Usually made of grapes, apples, plums, pears, and peaches. A standard recipe for any of these is as follows: G lbs. fruit , 1 pint vinegar 3 lbs. sugar 1 lemon rind 6 to 10 tablespoons mixed spices, such as cinnamon, allspice, cloves, ginger, nutm.eg Remove seed, cores and cut fruit into desirable sizes. Make a syrup of the vinegar and sugar, tie the cpices in a small piece of cheesecloth, and add them to the syrup. When the mixture begins to sim.mer add the fruit and lemon rind and bring to a boil. Cook quickly and allow to stand over night. The next morning boil down until it is about like jam. Pack into jars and seal while hot. — Mrs. Rosalind Redfcarn. 123 FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL STRAWBERRY PRESERVES. Two quarts strawberrips, washed, capped, and then washed again. Drain well, weigh, add equal weight of sugar. Scrub a dime clean, put all the cream of tarter on it you can and add to su.:;-ai', mixing well. Then put sugar on berries and shake, as if you were sifting them. Put on over slow fire until juice starts, thsn cook on brisk fire for 20 minutes. Turn on shallow platters and let stand over night, or until juice forms a thin jelly. While standing, take a knife and turn berries. Do this two or three times. When ready, put in jars cold and seal with paraffin. — Mrs. J. M. Sloan. FIG PRESERVES. Gath^^ figs when just ripe and not soft, for preserves. The soft figs may be made into jam. Peel carefully, trying not to cut into seed. Use one pound of sugar to each pound of figs and the juice of one lemon to each four pounds of figs. Place sugar in kettle with enough water to prevent sticking. Stir occa- sionally until it begins to boil. Add the lemon juice. This will prevent crystals forming or turning to sugar. If a lemon is not available, use 1 tablespoonful of vinegar. Add part of the figs and cook until transparent. Take up on platter and place in the sun. Add more figs to the syrup and continue until all have been coooked and sunned. Boil syrup down until it is as thick as honey. Add the figs and boil again for five minutes. Set the preserves aside until next morning. The figs will absorb the syrup over night and become plump. If the syrup looks thin at this time the figs should be taken out and let it boil down more. Pack the jars and process them ten minutes in order to prevent mold and also to seal the jar air-tight. Figs should be cooked thoroughly. The little seeds cause the preserves to ferment and if not cooked enough, the syrup gets thin and watery, and when jar is opened it spoils often before all is used. — Mrs. Redfearn. CITRON Rind of 1 watermelon Peel, cut into 2 in. squares. Make salt brine and soak 3 days. Make medium strong- alum water, soak 3 days. Soak in clear water 3 days. Make strong ginger tea and boil until tender. Two lbs. sugar to 1 lb. fruit. Use little water to start syrup. Cook until transparent. — Mrs. Frank Bennett. 127 ASK FOR AND USE MELROSE FLOUR MINT CUP (VERY REFRESHING) 1 bunch fresh mint 1 cup sugar 5 lemons Let all steep in cup of cold water 30 minutes. Add four bottles gin;.rer ale, and lastly ice. — Mrs. Walter T. Rose. FRUIT PUNCH. 1 dozen oranges 2 bottles apollinaris water 1 dozen lemons 6 bottles ginger ale 2 small cans grated pineapple 2V2 cups sugar IV2 cups water Cook sugar and plain water to make syrup. Add pineapple. Squeeze oranges and lemons and add juice. Lastly, ginger ale and apollinaris water. Put in large piece of ice, and serve with cherries. This serves thirty people. — Mrs. J. D. Horne. PUNCH. Juice of 5 lemons % cup cold water V2 bunch mint leaves, chopped 2 pints ginger ale 1^/4 cups sugar 1 pint grape juice. Mix lemon juice, sugar, mint and water together, cover and let stand SO minutes. Strain and pour into punch bowl over lump of ice. Garnish with thin slices of lemon and sprigs of m.int. — Mrs. B. F. Bray. RUSSIAN TEA. 5 teaspoons of tea, steeped in 8 cups boiling water. To this add the mixture composed of the following ingredients: 8 cups of water Peel of 3 oranges and 1 lemon 2 cups sugar 5 whole cloves. . Boil 20 minutes. Cool and add juice of 8 oranges and 2 lemons. Serve ice-cold. — Mrs. C. N. Ingram, Darlington. GINGER CUP. Four oranges, three lemons, twenty-four lumps sugar, one cup shredde.I pineapple, one quart ginger ale, one dozen cloves, one-half teaspoon cinnamoii, one-third grated nutmeg, one pint water. Push the cloves into the oranges and let them stand an hour to extract flavor. Rub the sugar over the rind of oranges and lemons, then add juice of these to sugar; add the spices and pineapple and let stand two hours. At the time of serving, put in the water and ginger ale and pour over cracked ice. 128 FOR SHORTENING, FRYING, SALAD DRESSING USE WESSON OIL ICED COFFEE IN PERFECTION. One pint cold coffee, one-fifth teaspoon ground cinnamon, one pint milk, whipped cream, cracked ice. Have both coffee and milk thoroughly chilled; mix well, add cracked ice and when serving, put the whipped cream on top of each glass and dust over with cinnamon. CHOCOLATE Two ounces chocolate, two tablespoons sugar, one quart milk, one cup water, pinch of salt. Dissolve the sug-ar, chocolate and salt in a little water and add one cup boiling water. Boil. In the meantime, heat milk in doubi^f boiler. When the milk is hot, pour in the syrup and whip with an egg beater. Serve with or without whipped cream. A marshmallow served on each cup of chocolate adds a pleasant flavor. TEA. One teaspoon tea, one cup boiling water. Scald pot, put in tea, pour boiling water over it and serve at once. Tea should never be boiled. The water should be freshly boiling. TEA PUNCH One cup strong tea, one sliced lemon, one cup stoned cherries, one quart water, one-half cup maraschino cordial, one cup sugar, cracked ice. Pour the tea (hot) over the sugar; then when cold, add fruit, water and cordiaL Chill thoroughly before serving. BLACKBERRY ACID. 3 gallons of berries 3 pints cold water 5 oz. tartaric acid Dissolve tartaric acid in water, cover berries and let stand for 48 hours. Do not squeeze but strain carefully through a bag. For each pint of juice use % pound of sugar, let stand for two weeks not air tight. Then bottle, put corks in tightly and let stand until working has stopped and then cork tightly. When serving use 1 cup juice to 4 cups water, add more sugar if needed.— Mrs. T. L. Caudle. SCUPPERNONG GRAPE JUICE. Rinse grapes, pack layer of grapes, then layer of sugar, until jar is filled. Seal and the natural juices will be extracted, resulting in delicious grape juice. Cherries excellent prepared in similar way, with spices added. — Mrs. Geo. Howard. COFFEE. One tablespoon coffee, one cun boiling water. Scald coffee pot. Have freshly boiled water and let the coffee boil just a moment. Remove from strong heat. Settle with a little cold water. 129 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON ICED CHOCOLATE Prepare a syrup as follows: To six tablespoons of scraped chocolate add one quart boiling water. Boil up well, then add one quart sugar and cook until a thin syrup is formed. When cold, flavor to taste with vanilla. For serving, use two or three tablespoons of syrup for each glass. Half fill with crushed ice, pour in syrup, fill up with rich milk, garnish with whipped cream and serve. — Mrs. L. J. Huntley. 130 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON AMOUNT REQUIRED FOR MULTIPLE SERVINGS 1 large hen, baked, serves 8 persons. 1 hen made into salad serves 15 persons. 1 hen made into pressed chicken serves 18 persons. 1 gallon of punch serves 30 persons. 1 gallon of tea, made strong enough to have cracked ice, serves 30 persons. 1 can of peas serves 10 to 12 in patty cases. 1 twelve-pound ham, baked, serves 40 persons, 1 loaf of bread makes 10 sandwiches. 1 quart of coffee pours 6 cups. 15 pounds of roast beef serves 50 persons. AMOUNTS REQUIRED FOR SERVING 50 PLATES 1',^ . gallons brick ice cream 2V2 gallons ice cream in bulk 3 cakes IV2 pounds shelled almonds, salted 3 pounds mints 3 pints olives 1 pound good coffee 2V2 loaves of pullman bread for sandwiches 5 chickens for salad 7 bunches celery for salad 3 heads of lettuce for serving salad 2 pounds of crackers 1 quart of cream for coffee WEIGHTS AND MEASURES 1 cupful 4 cupfuls 0 teaspoonfuls 2 cups butter, packed solid 4 cups sifted flour 2 cups granulated sugar _. 2 tablespoonfuls butter __ 60 drops One-half pint One quart One tablespoonful One teaspoonful One pound One pound One pound One ounce 4 tablespoons flour 8 large eggs Two and two-thirds cups powdered sugar _.. Two and two-thirds cups brown sugar SV2 cups confectioners' sugar 1 square confectioners' sugar 1 square Baker's chocolate 5 tablespoonfuls of liquid One ounce One pound One pound One pound One pound One pound One ounce One wine-glass 131 COOK WITH COAL— COOL WITH ICE— WADESBORO ICE & FUEL CO. GENERAL DIET FOR REDUCING WEIGHT Avoid overeating. Use thin, clear soups instead of thick or cream soups. Eat plenty of green vegetables, either raw or plainly cooke'd. Eat cabbage, lettuce, spinach, asparagus, string beans, cpl'^ry and any salad green. Eat small portions of bread, cereals and starchy foods. Eat fruit sherbets, water ices, fruit whips and gelatine desserts. Eat lean meats in moderation; oysters, clams and other sea food. Eat salads with French dressing, made of lemon juice instead of vinegar. Eat sparingly of butter, confectio^^y, rich sauces and ice cream. GENERAL DIET FOR INCREASING WEIGHT Drink at least a quart of milk a day. Use sweet cream as frequently as possible. Use plenty of butter. Eat plenty of fruits, especially dates, figs and bananas. Use cereals plentifully. Eat vegetables, especially potatoes, carrots, beets, corn, sweet potatoes and greens. Eat meats daily. Eat larger amounts of food than you are accustomed to. If this seems difficult, it is often better to increase the number of meals to four or five instead of three. Let the extra meal consist of crackers and milk, chocolate egg shake, etc., and fit one in between breakfast and lunch, or during the afternoon, or before retiring. 132 CruUi '' (aJM f_fl< ^J-f) ^ . 5^ ^ /'^ UriJ^J^^^^"^ ^3,^4^ A_