* AH. p3 Motor Co. . PHONE 214 ee aN t. ee Le a ee le [ | | PARENTS AND TEACHERS AND THE ' STUDENTS TOO ARE CORDIALLY INVITED TO DEPOSIT YOUR FUNDS WITH Pre yi. e THE WAYNE NATIONAL BANK Goldsboro’s Big Bank | | | | YOU GET THE HOME NEWS ! | FIRST IN THE GOLDSBORO NEWS 1 by y > . | ‘N : 4 ’: cat} : i ¥ eke) a drlly al as ; e ‘ = } Femina ——— Nh | | | ee ff cme Ff | > Heme LA i ei Ip ee Ld ms [——— Ik — i ones aan oO Wit Ap tC Pes =| tJ Oo GIFT DANA 6 W. P. ROSE BUILDERS SUPPLY CO. A FULL LINE OF BUILDING MATERIALS PHONE 178 - 179 GOLDSBORO, N. C. W. GRAHAM HOOD, President WM. A. PRINCE, Vice President DAVID M. PRINCH, Secretary & Treasurer WAYNE TIRE COMPANY Incorporated WHOLESALE AND RETAIL FOR REAL TIRES AND REAL SERVICE CALL OR PHONE US LADIES ESPECIALLY WELCOME Oldest Exclusive Tire Dealers and Vuleanizers in Eastern North Carolina WILMINGTON, N. C. GOLDSBORO, N. C. PHONE 423 PHONES 1047 AND 86 MARKET STREET COR. CENTRE AND MULBERRY yrs W. O. MITCHAM | HEATING ENGINEER AND CONTRACTOR 218 W. WALNUT ST. PHONE 607 Key to Calories MEATS Average Chops’. 222 22.) eee 150-300 Bacon, crisp, 46°07)... eee 100 Losmall slice, crisp 22)... = ee ee 25 Beefsteak, lean, round, 2° 022222222. a2 ee 100 Ah 316502. oo SS eee eee 185 Beefsteak, tenderloin, 1 oz. ____-__-----_- 100 Deve wek eee ee eee ee ee 285 Beefsroast; very eal 07,2 0o es sae 100 Aho, 2 38S eee ae. Roe Be eee oe 150 Chicken 243 07 en ee 100 Léslice ty Dare ee ey. sue gees pee eee 180 Chops, lamb-mutton, 1% oz. _-._.-_-__.. 100 Frankfurters, 1 sausage, 1 0z.____.------ 100 Flam) boiledig60%s 22. ee 100 Ahi S. Occ e eee ne eee es ee 250 Ham, iried,e34s07@es.o. - ae eee ee 100 ALS" OLTe one See se tee ee 400 Pork Chop, CROC oe = ee ee ee 100 Medium *2222"2=— ja apt ch eipet Sve ees 160-300 Pork? Sausage,.1 ez5,2-2227 22-8. se 100 desmall Yerisp 2... 5-2 oe oe 60 Lurkey, 17-07, dees See ee ee 100 AN. /2m0l, eee eee ee ee eee 260 FISH Clams long aes gees 28 a0 ee eee 100 ThrClam «eee C= 2 Se ee eee 12 Kish; leanjecod, halibut, 3) 0z.25---2-2——— 100 UA hy, AgO came ee ee ree eee 135 Fish, fat, salmon, sardines, 114% 0z.__.-_- 100 A hs 4102. Soe 0. ee ee ee 100 Ovystersit | Zoe. ee ee eee 100 Toy Stetpeeee eee oe ee es 8 SOUPS Cream soups, average, 3 0z------------- 100 Da Tis, BAe O72 Mie cue ae Oe em toes 125 Consommes, no fat, 30 oz.--___-._-_------ 100 A: OZ eee ae eee eee = 15 DAIRY PRODUCTS AND EGGS Butter, 1 level tbsp. scant % oz.__-____- 100 Iba llbe Sees eee oe ee eas 120 Bure as navuralied /om0Z., wea 2 oslo 100 glass, ce sere eee We. ee Se ee 80 Ghens (American, Roquefort, Swiss, etc.), P26 eCULaIN cae O Zan enn eee 100 Cottage Cheese, SOL aaa) eens 100 A he ee nee eee be eee 100 UEECOSP eee os. eee eee | Lee 35 Condensed, unsweetened, 2 oz. __________ 100 OFFICE 123 aeea = agagaaaaea aaaaa aaan CADILLAC, LASALLE & BUICK Goldsboro Garage & M. T. Co. TELEPHONE AAAQAAAAAAAHAHAARAAAAAARR AAA Condensed, sweetened, 1% tbsp. -------- 100 Cream,vaverage, 14502. (22202-23552 ee 100 OC DSP igen eee eee a ee ee ee 50 Cream, ewhipped,.146. 0706-2 ese ee 100 Dn tS pion ae ae a oe 100 KOumISS" 6.6207 32 see ee ee eee ec 100 Leelass 2. ees. hoes See eee 130 Maltéedamilk(dry)s) no tospese = ose 100 Rees) larvee see nee | ee ee 100 IAVeCTALCnCe OP Skee ee te eee ee ees 80 Boiled or poached; if fried, C. depends upon fat adhering. Skim*milky79 46.07 neck eee ee 100 1 glass >t. See ee eee 80 Wiholewmilks.> 07:92 2 2225s) == 100 1. glass. 2.40. 2es003 ee See 160 VEGETABLES When not otherwise indicated, the method anneacanaa aaae of cooking is by boiling. The caloric value of sauces served with them is not included. Asparagus, largve stalk, 20 2222s 2s2e—== 100 1. stalk?lo ec. See eee 5 Beets, 1] by. 2 222 een a eee ee 100 2-h: tbSp. ee oe Se a eee ee 30 Beans. bakedsshomewsl 26 OZ. 100 3.chictbhsp.! USS ee eee eee 300 Beans, baked, canned, 2% oz._-__-_-_------ 100 3. h.thsp eee eee ees 150 Béans,- ima; 73 302,02 se" oe eee ee ee 100 2 Wat bs pre os ae oe eee err 130 Beans, string, lslbv2i. 20-2 eee 100 2°hs. thspsi he eo ee eee 15 Cabbage,146-lb.s2222 =e see ee eee 100 Sch tbSp. (25. eee ee 10 Carrots;*.L7 lbs) 22s o> eee 100 3 h, tbsp. otter eee 20 Cauliflower #18) bo Se eee eee 100 She tbsp 52h eee ee 20 Celeryuncookedss lel bee 100 6ystalks v3 8 re ee eee 15 Corn, canned, 35007 stee- sae eee ee 100 2:N. tbsp... seen eee eee 100 Corn,sgreen, 1 ear; 359" 07.1 eee eae ee 100 (Medium Size) Cucumber, 134° lb. 2222-2 2 eee 100 8.thin’ slices*2 2. eee 10 Lettuce,:114 -lbs.2 23.2 eee 100 Ah, o22222 22. ee ee 5-10 Mushrooms, 8°02. <..:.. 2. 100 Onions, 2 large, 8.02%, _..2 22 100 Parsnips, 8 .0Z. 2.2.62. oe 100 Ah, 2 02.42.52. 2. ee ee 25 Peas; gréen,s 0%. sees eee eee 100 Ah., 3.h,. tbsp. = 222. eee 100 Potatoes, sweet, 14602. —2 = 100 1: medium )...- oe 2 eee 200 SERVICE 880 MOTOR CARS ges C. QAOAQAANAAHANAAAA NAAAAHAAAAAAAAAARAAAAQAAN ROYALL 6 BORDEN MFG. CO. Manufacturers MATTRESSES & PILLOWS METAL BEDS & SPRINGS Established 1885 GOLDSBORO, N. C. —————————eEEE>>—E>E>—>>]lvr lye yxULyS>>>yIoIoyyyyyy>y>yEyEyE>yLy SS>E>~LL_—===_=____L_—>E=== BORDEN BRICK and TILE COMPANY SANFORD—DURHAM—GREENSBORO—GOLDSBORO MANUFACTURERS OF FACE BRICK—COMMON BRICK HOLLOW TILE “JACK” BROWN’S GARAGE Repairing ON ALL MAKES OF CARS 118 ASH STREET TEL. 88 YS, 2 0.0.4.0. 484GBGSSSECISECEABATERLSOTRRSOTTTEVUASTOSTOD PULL OUOTU BESO OOS DOO =a Ie | WAYNE LAUNDRY AND DRY CLEANERS ina PHONE 147 AND 148 All Kinds of Laundry and Dry Cleaning Potatoes, white, 32072 ee) === eee 100 1s medium,2 2. ee eee ee 100 Potato chips, scant 1°0zZ. --2- = == eee 100 Ah., 8-10 “pieces 2222 on ee eee 100 Radishes, 1 1b. 1.2. ee eee eee 100 Ah; 6 red*button - 2.22 22 eee 15 Spinach, 144. lb: oS eee 100 Bh. 46 cup. 2222225 ae eee ee 25 Squash, 1 cup: J222222-- 00 eee 100 Ah..2: h. tbsp... eee 25 Lomatoes,01 lbs ne ee ee eee 100 Ahil large 2222 2 See 50 1. small cups. sec oss- oe. eee 100 Tornips, 1 «lbs 5.2 ee ee eee ee 100 Ahs32 hi etbsp aes. ee oes 25 CANDY, PASTRY AND SWEETS Chocolate creams, medium, 1____________ 100 hoeolate Stel bigs. 5-82 eens eee 5A25 Cherries}. candicd:2 10. .- oe eee see 100 Cocoanut, caramels, 1x1x5g in.__________ 100 Chocolate nut caramels, 1x1lx% in._______ 100 Other candies, reckon sugar, nuts, etc. Cookies; plain; diamers in., 23m Sees 100 BURCOO 1 Cie es 0 oe ee ed ee 50 If raisins or nuts in them, count extra. Doughnut,;iscantsen 22 =. See eee ee 100 liaverages sizee) 3s.) wee eee 160 Gingersnap, og. eee aaa. < Sees Maes 100 IP cingersnap co. . Se ee ee 20 Honey,’ hatbspre2.. ee ee ee eee 100 Thick syrup approximately the same. Ladyfingers;scant)1 07s eeeeeeeer ee 100 I ladyviingerces: = See eae 35-50 Macaroons,-225_--_ 21 see a eer 100 imacaroon@t 2: 2 eae ee pee 50 Pie, withoutstop crust.sc)1n-o. 2. eee 100 OL Lineeee 2 eee. eee See 100 Ah., % pie Pie with top crust, about % ordinary slice, Custard, lemon, squash, etc. Ah..ete.pie «2 sere eee 250-300 Puddings, average 4% cup ______________ 100 Ah Se See eee 200-350 Depends upon richness. ice: Cream, Gleb wathsp..eee ee ee = ee 100 Depends upon richness. Cakes, 1:0z:. Mpaseee.. 5. a ee 100 Abe tis <- sees Beye 200-850 Depends upon size, icing, fruit, nuts, etc. compute approximately. Dugar, 3..cuUps ges) ee. 100 - Granulated, 2 h. tbsp. sleras) ieleke C. C. Saccharine, a coal tar product 300 to 500 times sweeter than sugar, but of no food value. Not advisable to use habitually. Better learn to like things unsweetened—it can be doie. Drink Bottled y J anaaaranaaaaaaa mageaaa angaa aa aaaaa CODIMENTS AND SAUCES Mayonnaise adem. tbsp... 2 = eee 100 Ape re pL ca AMS, Bs IY iy x 25 200 Olive oil and “other oils, 1 dsp.2..--2__22 100 Olives *ereensoruripe, 0-8 2 eae ese eee 100 TOLL VG Gite ok cele ate tis oe i eee oe 10-15 TD OMACOMCA USUI OMO Zune sees oes 100 1 CDSDt gene a ea a eee 10 Thick? grayies: 2 tospwe-=- = eo eee 100 NUTS Almonds#10 largets 22.2 eee eee 100 iealmond) so 222 ee ee eee 10 Brazilyslarce;92to ee eee eee 100 1-brazil- nut. ee eee 45 Chestnuts, smalle20 ss 2222) eee 100 1- chestnut’ eee eee 5 Cocoanut, prepared, 925072. 2a. 2-42-—- = 100 Peanut butter, 216-tspn eee) eee 100 Peanuts, -large,. double, 210) eee 100 L bag 226222 ee eee ee 250-800 Pecans, large; 5222-2222 100 1: pecan*222 Se Se eee 20 Walnuts, Jargé; 334 _-__ = eee 100 Liwalnut 222 2222 ae eee 30 FRUITS ADDIC se 7 (OZ Aa Se ee ee 100 averare:sizés=.. Si eee eee 50 Bananase5 t07 eee eee eee 100 i-amall Soe Sas ee eee 100 BErrieSaverac eno nO Z a ee eee 100 i "smallceup seo eee ee ee ee oe 100 Cantalope, #18 lb. 222232 eee 100 Als j6emelons2s. ate eee 100 Cherries * 5:07 92s ne eee eee 100 Ahe lUsmallecup site eo eee eee 100 Dates: (dry )jilarge, osor 4220 eee ee 100 Ti large” 22.2 ee ee 25 Figs#(dry) larcess) o5.0 2 nee eee 100 Lilarge: 2. es eee 65 Grapes, 5! 0202222 Soe ee eee 100 Ah eiesmall bunches = ae 100 Lemonss(5 02..¢ach) sche eee ee eee see ee 100 They won’t make you thin. Average: size 2222.2 eS eee 30 Orangesi.(9.1073 each) tel 2). ee eee 100 Peaches (5 02) each),:2:22-2 eee eon 100 Average size) 2. eee 50 Average sizé°22 2 2 eee 90 Average siz@ Je oS eee 100 Pineapple, fresh,\! 0z222eeo eee 100 2 slices; 1‘ in? thickpes 2. eee ee 100 Plums, ‘large, 3 or 42a eee eee ee 100 1 (plum ‘2... eee ee 380 Prunes, \(dry), large;§3 22222. eeeeeee 100 1 large: eee ae 85 Stewed, 4 medium, with 4 tbsp. juice__- 200 Watermelon,s146%1lbs..-- 2 ee eee 100 Large 'slice® 2__ eee ee 15 Visit Our ey Plant Every Bottle Sterilized! —10— aanaaaaa anaagagaaaaaaa anpasaaaaaaaaa anaanaaaaaaaaaaaaa C. Barnes-Harrell-Rawlings Co. COAL AND WOOD W. H. GRIFFIN TELEPHONE 47—48 JUST PHONE US Sls — White Way Laundry “We give bundles of Satisfaction” MILLERS GOLDSBORO DRUG COMPANY Where Wayne County Buys Its Drugs A Drug Store for 50 Years THE REXALL STORE TEL, No. 1 Noted | Drink Approved for ORANGE CRUSH by Food Made from pure Orange Juice Medical Quality NU-GRAPE Association < A Flavor you Can’t Forget Aecept No Substitute Order by Case for Family Use ORANGE CRUSH BOTTLING CO. PHONE 191 W. CHESTNUT ST. De A ARAAAAAAARAARAAAAAASAABAAAAABAAREAASAARAAADADAA SAAS EAASAAREAAAA ARAMA SAADAA SSAA AAA AAA W. O. MITCHAM HEATING ENGINEER AND CONTRACTOR 218 W. WALNUT ST. PHONE 607 Household Weights and Measures “With weights and measures just and true, Oven of even heat; Well buttered tins, and quiet nerves, Success will be complete.” (Accuracy of measurement is necessary for best results in food preparation) ’ All measurements should be level—a tablespoonful of liquid means as much as the spoon will hold; measure dry materials, such as flour, ete., lightly and not packed hard in to the measure; dip the spoon or other measure into the dry material, fill it, lift it and level it off with a knife. A gill, or a pint, being a measure, not a weight, is always the same for dry or liquid. GO. drops. see ae ee ee ee 1 teaspoonful 3 teaspoonfuls dry material or 4 of HOUIG Sse ee eee 1 tablespoonful 1 tablespoonful (or 4 teaspoonfuls) liquid Waewee ee eee Ser % ounce 4 tablespoonfuls_1 wineglass, % gill or % cupful 16 tablespoonfuls liquid_____ 1 cupful, or % pint 12 tablespoonfuls dry material_________ 1 cupful 2 wineglasses, or 8 tablespoonfuls 1 gill; 4% cupful; or 4 ozs. 2 gills (% pint), or 8 ounces 1 cupful; or 16 tablespoonfuls Segilis «(2 pints) semen eee ee = ee 1 quart 2%cupiuls Geers see ne ee ie ee 1 pint 16 ounces (2225 ee 1 pound, or 1 pint liquid S2pliquid ounces eee => eee ee es 1 quart 1 tablespoonful ‘sait_.___2 2222 ee 1 ounce 2 tablespoonfuls butter (or size of an egg) oto ca eee ae ee ee 1 ounce 2 cupfuls butter or lard (packed)_____- 1 pound es.eupfuls, milkgeo sss. See eee es 1 pound 2 tablespoonfuls granulated sugar______ 1 ounce 2 cupfuls granulated sugar ___.________ 1 pound 2 2-3 cupfuls brown sugar. _____________ 1 pound 2% cupfuls powdered sugar____________ 1 pound 3% cupfuls confectionery sugar__------ 1 pound 4 tablespoonfuls flour, or % cupful___-- 1 ounce 1 cupful sifted, flour=2 = 2-5-=-====2=-—= 4 ounces 4 cupfuls sifted flour___--_- 1 pound, or 1 quart 1 quart unsiftedsfourses.=—-— ee eeee = 1 pound 4% cupfuls graham flour --_---------- 1 pound 3 7-8 cupfuls entire wheat flour___--~- 1 pound 2 2-3 cupfuls granulated cornmeal, or oatmeal oo ee ee eee ee 1 pound 43, eupfuls rolled oats22 2 ee ae 1 pound 4% cupfuls rye meal___--------------- 1 pound 1. 7-8 zeupfuls\vices2 eee 1 pound 5 tablespoonfuls ground coffee___------- 1 ounce 3 tablespoonfuls cornstarch__----------- 1 ounce 4 tablespoonfuls pepper or mustard____1 ounce 3 tablespoonfuls grated chocolate___-_-- 1 ounce 1 square of choeclate:-__2 =ssss2e2=ee= 1 ounce 2 cupfuls meat (finely chopped)-_------- 1 pound Jreupiuleckumbsa.- 22 see oe eee 1% pound 1 cupful chopped nut meats___------_- % pound 3 cupfuls raisins or currants___-------- 1 pound 3 Jarge® bananas: —--.29— = ee eee 1 pound 8: to 10: egys«(equal) 22 -—==-- =~ eee 1 pound 1 lemon (average size) yields 3 tablespoonfuls juice. Milk is measured same as granulated sugar; ground coffee is equal to flour in weight. LIQUID MEASURE 28, 29, 30 or 81 days, 1 calendar month (30 days 1 month in AVOIRDUPOIS WEIGHT 4. gills. 220s eee wee 1 pint : : 2745. Praing 222 1 dram 2° pints fess see— se eees 1 quart Pare ie {SEA 1 year 16. dramsye sone ee ae -1 ounce 4° quarts go. . o> eee 1 gallon 366 days ___- ____-1 leap year 16ources, esses a 1 pound Ses eae age ate barre eee. 25 “pounds p= eae 1 quarter arrelsgoee. =" ogshead WN A QUaTLETS 2 eee eee 1 ewt. Be eR MESURE 2000; Ibsge0 seeee—= 1 short ton LONG MEASURE 144 square inches_1 square foot 22400 DS see ee een ee 1 long ton : 9 square feet__1 square yard Le ee Se eo z ey 3614 square yards_1 square rod DRY MEASURE 5M 45 yar 40 square rods _____.- 1 rood 2. pints’ eee 1 quart 40 tak se eee 1 ore a=L 000s fo >see eee 1 acre 8 quarts, <-. eos 1 peck 8 furlongs ~....1 statute mil, 040 acres ------- 1 square mile 4 pecks ------------- 1 bushel omiles*¢ > ee ee 1 league PAPER TABLE 36 bushels ~-----~-- 1 chaldron TIME MEASURE 12ethin gs ese eee 1 dozen MARINERS’ MEASURE - ; 12 8dozen pee eee 1 gross 6 fect sesen. eee 1 fathom G0tseconds;2222e-2-—.— I-minute [542 gross) es e== 1 great gross 20 fathoms -____ 1 cable length GO minutestoee. sae 222 © 1 hour 20-things (=2= ees 1 score 7% cable lengths___--__- 1 mile 1 day 24 sheets, 22.223 1 quire 5280 feet __-.__- 1 statute mile 1 week 20 quires, or 480 sheets__1 ream 6025 feet --___- 1 nautical mile CADILLAC, LASALLE & BUICK , Goldsboro Garage & M. T. Co. OFFICE 123 TELEPHONE 195 SERVICE 880 SLOGAN OF GOLDSBORO— GATE TO EASTERN CAROLINA Soups CREAM OF CELERY SOUP cups milk 1 teaspoonful salt cups boiling water ¥ teaspoonful pepper cups Celery, cut in 3 tablespoonsfuls butter %2 inch pieces 2 tablespoonsfuls flour slice onion _ Wash and scrape the celery before cutting it in pieces. Cook with the onion in two cups boil- ing water until soft. Rub through a sieve. Melt the butter in a double boiler. Add the flour, stir until smooth; dilute-the milk with one cup of water and pour slowly into the butter and flour, stirring until smooth. Add the strained celery and seasonings. Cook ten minutes longer. Serve with croutons or crisp crackers. CROUTONS Cut slices of stale bread % inch thick, cut off the crusts and divide the slices into 4% inch cubes. Place them on a tin sheet and bake them until golden brown. Serve with stews and soups. OYSTER BISQUE e COCO Ie 1 cup liquor from oys- 1 teaspoonful chopped ters parsley 2 cups oysters 1 blade mace 1 egg yolk, slightly 1% teaspoonful salt beaten 4g teaspoonful pepper 2 tablespoonsfuls butter 2 cups Borden’s Evap- 2 tablespoonsfuls flour orated Milk Heat the oysters in their own liquor until the edges curl. Strain, reserving the liquor. Chop the oysters and press through a sieve. Melt the butter, add the flour, and stir until smooth. Com- bine the oyster liquor with one and three-quar- ters cups of milk: Pour slowly into the butter and flour. Stir until it thickens. Add the oys- ters and seasoning and cook three minutes. Add the remaining milk to the egg yolk and stir into the mixture. Let cook three minutes longer and serve im- mediately. VEGETABLE SOUP Take 21% lbs. of soup bone, cover with hot water, season and cook for % hour; then add % cup rice, 1 stalk celery, 2 carrots, 2 onions, % small turnip, and 6 potatoes 4% hour before done. Cut vegetables in small cubes. Ten minutes be- fore serving add parsley. Cook from 8 to 4 hours. CONSOMME Chop 1% lbs. lean beef, 1 onion and a carrot together; stir in one egg, shell and all, then add 3 quarts cold stock, put in a granite or porcelain kettle and let it come to a boil. Skin thorough- ly. Boil slowly for 15 or 20 minutes, then strain through a cloth, and the consomme is ready to serve. If due attention is given to making this soup it will be as clear as amber. | SLOGAN OF GOLDSBORO— GATE TO EASTERN CAROLINA CHICKEN GUMBO 1 tablespoon butter 3 small tomatoes 1 tablespoon chopped Less desirable pieces onion chicken 1 quart sliced okra Flour 2 quarts hot water Salt and pepper Brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. Stir constantly. Pour all into the hot water and boil down to a quart. Scald the tomatoes; peel them; cut into small pieces and add to the soup. Next sprinkle with salt, pepper and flour the wings, back, neck and other undesirable portions of a chicken and fry them a light brown. Lift from the frying pan with a fork and add to the soup one-half hour before serving. TOMATO BOUILLON One can of tomatoes, small, one quart of beef stock, one-fourth teaspoon salt. Strain tomatoes and add stock and season to taste. CREAM OF TOMATO SOUP 1 1 medium can tomatoes t% onion 2 1 quart milk % ce. flour 1 tbsp. sugar 4 tbsp. butter % tsp. soda v% tsp. salt Cook together tomato, onion, sugar for 15 min- utes. Strain, then add soda. Make cream sauce by melting butter, then add flour. Stir until thoroughly mixed, add milk, one-third at a time, stiring to avoid lumps. Cook until the raw taste is gone. Just before serving and while hot com- bine 1 and 2 by pouring the tomato mixture into the cream sauce. Whipped cream or butter may be put on top. CREAM OF SPLIT PEA SOUP ¥% lb. dried split peas 1 small onion Small piece salt pork Water or bacon Soak peas overnight in cold water. Cook to- gether slowly until peas are very soft. Then rub through a strainer to remove skins, onion and pork. Add this to two cups of thin cream sauce (card 1). Dried beans or leftover baked beans may be used in place of peas. CLAM CHOWDER Butter a deep tin basin, put in a layer of grated bread crumbs or cracker crumbs. Sprin- kle in pepper and bits of butter, then put in a double layer of clams, and season with pepper and butter, another layer of crumbs, then of clams, and finish with bread crumbs, or a layer of soaked crackers. Add a cup of milk or water, turn a plate over the basin, and bake % hour. To 50 clams, % lb. of soda biscuit and 4% lb. butter is the right proportion. =213— WAYNE LAUNDRY AND DRY CLEANERS PHONE 147 AND 148 All Kinds of Laundry and Dry Cleaning Meats and Fish AMERICAN CHOP SUEY 1 lb. ground round 3 medium sized onions steak 1 tbsp. lard 1 bunch of celery 1 box spaghetti or 1 tbsp. butter macaroni 2 cans of tomato soup 1 tsp. salt % tsp. pepper Chop onions and celery together, not fine but just medium; add meat, pepper and salt then mix thoroughly; put lard and butter into frying pan, add above mixture and fry for 20 minutes, stir- ring often. Have ready one package of macaroni or spaghetti that has been boiled in salted water until tender, drained, chilled in cold water and drained again. Add meat mixture to this then the tomato soup; put into baking dish and bake 3%, of an hour in a moderate oven. FRIED CHICKEN Drain chicken, but do not wipe dry. Season with salt and pepper and dredge well with flour. Put three tablespoons lard in a frying pan and when hot place chicken in pan; cover and allow to steam for 10 minutes. Uncover, and allow chicken to brown, taking care to turn frequently. Serve on hot platter, garnish with parsley, and serve with cream gravy. CHICKEN PIE Cook chicken until it falls from bones and mince into fine pieces. Line a pan with a crust not very rich and put in chicken seasoned with salt and pepper and several crackers broken into small pieces. Pour broth over this and dot with bits of butter. Put on top crust and bake until very brown. Also use rabbits or pigeons. PRESSED CHICKEN Boil a chicken until tender. Remove bone and gristle. Boil broth until low. Season with salt and pepper. Pour over chicken that has been minced fine. Press in pan and set away to cool. BAKED FISH Make a dressing of bread crumbs, 2 tablespoon- fuls of chopped onion, butter size of a walnut, 1 tablespoon of suet, pepper, salt and 1 egg beaten thoroughly, and a little parsley. Stuff the fish and sew or tie securely. Bake in pan with hot water, laying pieces of pork on top, seasoning with pepper and salt. Baste very often. BAKED OYSTER LOAF 3 eggs 1% pounds of fresh 1 quart of fresh lean pork oysters Salt and pepper 1% pounds of round steak Mix all together into a loaf and bake 1 hour with 1 pint of water. COOL | ) ie. Drink Bottled SWISS STEAK Pound a liberal quantity of flour into a round steak four or five inches thick, season well with salt and pepper. Brown well on both sides in hot butter. When browned well on both sides, add half bottle catsup, cover with water, cook about one hour. This is good with a little garlic pounded in meat. ROAST LAMB Wipe meat (leg of lamb) with damp cloth. Sprinkle with salt and pepper, place on a rack in dripping pan and dredge meat and bottom of pan with flour. Place in a hot oven and baste as soon as the flour in the pan is brown and then every 15 min. afterwards. Cook about 1% hr. If the flour in the pan burns add a small quan- tity of water, while the meat is cooking. Serve with mint sauce. POT ROAST Put % a cup of lard in pot and have it smok- ing hot. Put in roast and turn back and forth in lard for 20 minutes; then cover with boiling water and cook until done. If desired put onion on roast when cooking in the lard. BREADED VEAL AND PORK CHOPS Beat two eggs very light, dip the chop in this a piece at a time, so as to cover both sides with the egg, then roll in grated bread crumbs, salt and pepper, fry in half butter and lard until a nice brown. Veal will taste very much like chicken fixed this way. STUFFED LAMB CHOPS Have the chops cut about. 1% inches thick. Slit each chop, cutting to the bone. Make a stuffing by soaking 1 c. of stale bread crumbs until soft, drain and squeeze dry. Mince an onion, add salt and pepper to taste, then mix with bread crumbs, add % tsp. sage, 1 tsp. or more of melted butter and a beaten egg. Fill the opening in each chop and close the edges with strips of bacon tied together. They are to be baked in a moderate oven for 1 hr. or they may be broiled. CROQUETTES Two cups of finely chopped cooked meat, 1 cup of milk, 1 tablespoon of butter. 2 of chopped parsley, 2 of flour, seasonings to taste. Scald the milk, rub the butter and flour together until smooth; add to the scalded milk and stir until it thickens. Mix the parsley and other seasonings with meat; add to the thickened milk and mix thoroughly; cool, form into cone-shaped croquet- tes, cover with egg and bread crumbs; fry in smoking hot fat. Visit Our Plant Every Bottle Sterilized! Barnes-Harrell-Rawlings Co. S14= Goldsboro Plumbing & Heating Company Ler. BRETT, Proprictor PLUMBING AND HEATING FIXTURES Awnings, Lavatories and Accessories Repair Work Promptly Attended To 226 - 228 NORTH CENTER STREET TELEPHONE No. 39 WILEY A. SMITH LESLIE BRITT S © L TIRE CO. GOODYEAR TIRES GOLDSBORO PHONE 26 JOS. R. WILLIAMSON, Inc. GOLDSBORO, N. C. A. J. JENKINS PLUMBING AND HEATING 203 ASH STREET, EAST PHONE 1222 ony 15 dpe: a - ae in a W. O. MITCHAM HEATING ENGINEER AND CONTRACTOR 218 W. WALNUT ST. PHONE 607 SPANISIL OMELET 4 eggs 2 tablespoonfuls of 2 cupfuls of strained green pepper tomatoes 1 tablespoonful of cut % cupful of finely cut parsley onion 1 teaspoonful salt 2 tablespoonfuls of drippings or oil Separate the eggs; beat the whites until dry, then the yolks, adding four tablespoonfuls. CHILI CON CARNE 1 pint of chili or Pinto beans, soaked over- night. To the beans add 1 lb. beef, with fat, cut in small pieces, 1 pint tomatoes, 2 large onions, diced, 1 teaspoon salt, and 2 or 3 tablespoons of chili powder. Add plenty of water and boil one- half day in fireless cooker, or boil slowly on top of stove. 1 tablespoonful of flour WELSH RAREBIT One-half pound of cheese, 1 egg, 5 tablespoons of milk; beat the eggs, add the milk and cheese, cut fine or grated; add small spoonful salt pinch of cayenne and mustard, cook until cheese is en- tirely melted. Serve hot on toast or crackers. SCALLOPED HALIBUT 1 lb. boiled fish 1 cup milk 2 level tablespoons 2 level tablespoons but- flour ter Grated rind and juice 1 teaspoon chopped of 1 lemon parsley Salt, pepper and red pepper Butter baking dish and place layer of fish in bottom. Cover with white sauce and cracker crumbs until dish is full. Bake in oven half an hour. * Meat Sauces MINT SAUCE % ¢c. mint leaves 1 ¢c. hot vinegar chopped fine 2 tsp. powdered sugar Dissolve the sugar in the vinegar and pour over the chopped mint leaves. Let stand 30 minutes to infuse. If the vinegar is very strong dilute with water. Serve hot. DRAWN BUTTER SAUCE % cup butter 1% cups hot water 3 tablespoons flour Salt and pepper Melt half the butter. All flour and seasonings and pour hot water on gradually, stirring con- stantly. Boil 5 minutes, and add remaining but- ter in small pieces. TARTAR SAUCE ¥ cup Mayonnaise % tablespoon chopped dressing olives % tablespoon capers % tablespoon chopped pickle Chop the capers, olives and pickle very fine. and add them to the dressing. Serve with fried fish or cold meat dishes. MUSHROOM SAUCE Cook a slice of carrot, a slice of onion, a bit of bay leaf and a sprig of thyme in % ec. of butter until browned, stirring constantly so that it does not burn. Then add 2 tbsp. flour and, when browned, add 1 c. of brown stock (or 1 e¢. of water in which a beef cube has been dissolved). Cook until thickened, add salt, pepper and a tsp. OFFICE 123 SiG CADILLAC, LA SALLE & BUICK , Goldsboro Garage & M. T. Co. TELEPHONE of Worcestershire sauce; strain and add a small can of button mushrooms, or fresh ones if in season. YELLOW SAUCE FOR FRIED CHICKEN 1% cups chicken broth 2 eggs yolks % teaspoonful salt % cup milk % teaspoonful black 1 teaspoonful lemon pepper juice Melt the butter and lightly brown the flour in it. Add the chicken broth or water and stir until boiling. Beat the egg yolks, add the milk, and stir into the sauce. Bring to the boiling point. Remove from the burner, add the lemon juice, and serve hot with fried chicken. % cup butter % cup flour “BROWN SAUCE OR GRAVY One tablespoon butter or fat in which meat was cooked, 1 tablespoon flour, 1 cup beef stock or boiling water; salt and pepper. Brown but- ter in saucepan, add flour and brown; add liquid and stir until smooth and thick; season to taste and simmer five minutes. GIBLET DRESSING 2 qts. stale bread crumbs 4 teaspoonfuls salt Cook giblets of fowl until tender in pint of water. When done chop and add with water in which they are cooked into the above. % teaspoon pepper Y% cup melted butter SERVICE 880 PPP WAYNE NATIONAL BANK BLDG. P. O. BOX 505 OFFICES 701-702 PHONE 388 COUNCIL J. BEST, Jr. LOANS, REAL ESTATE, RENTALS AND INSURANCE MASON THEATRE Providing Goldsboro With Everything New In Entertainment PHONE 34 Always A Good Show CINDERELLA SHOP LADIES’ EXCLUSIVE SHOP 105 SOUTH CENTRE STREET PHONE 654 PATE GROCERY J. BRUCE PATE, Prop. Dealer in Heavy and Fancy Groceries and Fresh Meats CORNER JOHN AND HALLY ST. PHONE 22 GOLDSBORO, N. C. SPENCE MOTOR COMPANY DODGE BROTHERS MOTOR CARS AND TRUCKS Sales Parts and Service OPP. POST OFFICE TEL. 615 ee POU OOTVUVUVUCUUUUY CYC. anna anna bah heehee hee hee eee Bae hill lll taht tattetaidtede saa | Sis | WAYNE LAUNDRY AND DRY CLEANERS "I PHONE 147 AND 148 | Ail Kinds of Laundry and Dry Cleaning __ ae Vegetables LOPED POTATOES AND HAM Slice a generous layer of potatoes into a bak- ing dish, Sprinkle lightly with flour and a little salt and pepper. Cut cured ham into pieces for serving. Cover with per layer of potatoes. Pour in milk until se | ost covers potatoes. Cover and bake 1 hour in moderate oven. Re- move cover and brown before serving. SPINACH Spinach should be put in boiling water and do not cover, as it will keep its fresh green color better. Boil about twenty minutes. Then drain and chop fine. Put a piece of butter and a little flour into a sauce pan, brown the least bit. Then stir in spinach, add pepper, salt and cream. Let it boil slowly for five minutes, turn into dish. Serve with sliced hard boiled egg. ESCALLOPED TOMATOES Cover the bottom of a buttered bake dish with sliced, fresh or canned tomatoes. Sprinkle with salt and sugar, and cover with another layer of crumbs and dot with pieces of butter. Add an- other layer of tomatoes and another of the crumbs; cover pan and bake 20 minutes. DEVILED POTATOES Bake large potatoes, cut in halves and scoop out the potatoes, leaving perfect shells. Season potatoes with butter, cream and salt. Beat until very light. Fill shells and return to oven until brown or fluffed. BAKED CABBAGE Chop fine half small cold boiled cabbage, add to it a well beaten egg, 2 teaspoons of cream or milk and the same of melted butter, season to taste, mix thoroughly and bake fifteen or twenty minutes. FANCY SWEET POTATOES Boil and mash 38 large sweet potatoes. Season with 44 cup butter, % cup cream, %4 cup white or brown sugar, add a little cinnamon. Nuts and raisins may be added if desired. Put potatoes in baking dish and bake about % hour, then dot with marshmallows and brown. STUFFED BAKED SQUASH Cut a large hubbard squash into halves, and bake in a hot oven till the pulp is soft enough to remove with a spoon. Scrape it out; mix with a large cup of bread crumbs and plenty of salt and pepper, add a small cup of cream, heap the shell lightly, dot with butter, and brown; serve in the half shell. Drink Bottled OL; STUFFED PEPPERS 2 large green peppers 1 egg 1% lb. of chopped lamb ¥% tsp. salt or mutton (cooked) % tsp. pepper % e. of bread crumbs Wash peppers, cut in half lengthwise and clean out seeds; parboil for 15 minutes. Mix in- gredients thoroughly, fill peppers till rounding. Place in baking dish, put in hot oven and bake from 15 to 30 minutes, and serve. Garnish with egg and beets or red pimentoes. Any leftover meats may be mixed together and used this way. FRUIT FRITTERS Fresh peaches, apricots, or pears may be cut in pieces, dipped in batter, and fried same as other fritters. Canned fruit may be used, after drain- ing from their syrup. PLAIN FRITTERS 1 egg powder %4 cup flour Pinch of salt % teaspoon baking Y% eup milk Fry in deep fat like doughnuts. Fruit may be dipped in batter and fried the same way. CAULIFLOWER AU GRATIN Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, cover- ing each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown. ASPARAGUS Serape off the coarse skin, tie in bunches, mak- ing the tips even, and cut off the woody ends, leaving them of equal length. Wash, and lay them in boiling water, slightly salted, and cook slowly 20 minutes, or till tender. Take out the asparagus carefully, lay it on thin slices of but- tered toast, and remove the strings. Serve with melted butter, or cream sauce. LYONNAISE CARROTS Chop an onion very fine and fry in a table- spoon of butter, and nice drippings. Add the boiled carrots, cut in small dice, with pepper and salt. Stir, fry them golden-brown add a little finely chopped parsley, mix well, and serve. STRING BEANS 1 pound string beans 1 cup milk 1 tablespoon flour String beans and break in small pieces, cover with boiling water, add one teaspoon salt and cook until tender; drain and add the milk and cream, butter and flour and stir till it thickens. 1 tablespoon butter Salt, pepper Visit Our Plant Every Bottle Sterilized! Barnes-Harrell-Rawlings Co. —18— SLOGAN OF GOLDSBORO— GATE TO EASTERN CAROLINA Cakes and Pies UPSIDE DOWN CAKE Put in iron skillet, one (1) can grated pine- apple, two (2) cups granulated sugar, two (2) large tablespoons butter, cook until thick. While this is cooking make a batter of six (6) eggs in bowl, add one (1) cup sugar. Beat well together. Add 1% cups sifted flour, one (1) teaspoon bak- ing powder, two (2) tablespoons hot water. Pour over mixture in skillet and bake in moderate oven. Serve with whipped cream. APPLE SAUCE CAKE 1% cups apple sauce 2 cups brown sugar 1 cup butter 38 cups flour 1 cup seedless raisins 1 cup nut meats 1 tablespoon soda 1 tablespoon vanilla 1 tablespoon cinnamon 1 veterans baking pow- er Mix apple sauce, sugar and butter, dissolve soda in hot water. Beat well, add flavoring and part of flour, mix other part of flour with nuts and raisins. Bake about 1% hour in moderate oven. ICING: One box confectionery sugar, 1 table- spoon butter and enough hot milk to make it spread. GINGER BREAD WITHOUT EGGS cup sour milk cup molasses Salt teaspoon cinnamon teaspoons ginger teaspoon soda 2% cup flour 2% tablespoons shortening IMPROVED ANGEL FOOD CAKE Whites of 9 large or 10 small eggs 1% cups of sifted granulated sugar 1 cup sifted flour Y% teaspoonful cream tartar Pinch of salt After sifting flour five times, measure and set aside one cup. Eeat whites of eggs about half, then add cream of tartar. Beat very stiff. Stir in sugar, then flour lightly and flavor. Bake in ungreased pan about 45 minutes. Let stand in pan until almost cold. LEMON PIE Grated rind and juice of 1 lemon i cup sugar 2 tablespoons butter 2 tablespoons flour 2 egg yolks, well beaten 1 cup sweet milk Mix in order given, adding last the whites of eggs. Bake filling and crust together. BRR Be SLOGAN OF GOLDSBORO— | GATE TO EASTERN CAROLINA Pee ae ogee COOKIES 4 eggs Pinch salt 1 cup lard 4 cups brown sugar 1 can cocoanut 6 cups flour 1 tablespoon cream 1 tablespoon soda tartar 1 tablespoon vanilla Mix ingredients together, using your hands. Make into a long thin roll, put in ice box over night, next day slice thin and bake in moderate oven. One-half portion can be used. FRUIT CAKE % teaspoon soda 22 cup milk 3 whole eggs 2 teaspoons baking % cup butter powder 2 or 3 cups flour 1 cup seeded and 1 cup currants chopped raisins % eup candied orange 1 cup nut meats peel 1 teaspoon cloves 2 teaspoons cinnamon 2 teaspoons extract 114% cups sugar JAM CAKE % cup butter 1 cup sugar 38 eggs 1 teaspoon ground 1 teaspoon cinnamon cloves % cup iam, strawberry % nutmeg, grated or raspberry . 4 tablespoons sweet 2 teaspoons baking milk powder 2 cups sifted flour Bake in three layers. Use boiled icing be tween layers. DEVIL’S FOOD CAKE Put over the fire 1 cup sweet milk and 1 cup chocolate or cocoa. Stir until dissolved, then add 1 cup sugar and 1 egg yolk, beaten light. Cook until thick, and set aside to cool, while cake mix- ture is being prepared. 2% cups flour 1 cup granulated sugar 1 teaspoon soda, dis- 1% cup sweet milk solved in a little % cup butter warm water 2 eggs Add chocolate mixture and bake in layers. Put together with either white or chocolate filling. SUGAR COOKIES cups sugar 1 cup sour milk cup butter or crisco 1 level teaspoon soda eggs 1 level teaspoon salt whole nutmeg, grated Add flour enough to roll thin. Put raisin in center of cookie. Bake in hot oven. Makes 8 dozen cookies PUMPKIN PIE FOR ONE PIE One cup pumpkin, 1 cup milk, 2 eggs, % cup sugar, %4 cup molasses, % teaspoon cinnamon ~ and a pinch of salt. : s¢ = RCo DO 218 W. WALNUT ST. BUTTERSCOTCH PIE 1 cup brown sugar 1 egg yolk Butter size of an egg 1 cup sweet milk 3 tablespoons flour Cook mixture in double boiler until thick. Flavor with vanilla. Put into a baked pie shell and add meringue of egg whites and sugar. PIE CRUST 2 cups flour ¥% cup ice water Pinch salt 1 cup lard Chop lard into flour with knife. When chopped very fine add water, little at a time, using knife to mix. W. O. MITCHAM * HEATING ENGINEER AND CONTRACTOR PHONE 607 RHUBARB CUSTARD PIE 1 cup rhubarb, cut fine 1 egg beaten 34 cup sugar 1 square cracker, 1 tablespoon of butter rolled Stir all together and let stand while you are preparing the crust. CHOCOLATE PIE NO. 4 One cup milk, 2 tablespoons grated chocolate. % cup sugar, yolks of 3 er~s. Heat the choco- late and milk together, add the sugar and yolks beaten to a cream; flavor with vanilla. Bake with rich under crust. Take whites to frost the top. f Puddings BAKED RICE-RAISIN PUDDING To 1% cups cooked rice (1% cup rice cooked in 3 cups boiling water) add a custard mixture made as follows: White of 1 egg and yolks of 2 eggs, 1% cup sugar, 4% teaspoon salt. Mix together and add 2 cups milk. Pour over rice, mix with % cup raisins. Bake in well-buttered dish. Set in a pan of hot water in a moderate oven. Bake until well-browned and firm. Remove from oven, cover with a meringue, irregularly piled, made as follows: Whites of 2 eggs stiffly beaten, add 4 tablespoons sugar. Bake in moderate oven until delicately browned. MARSHMALLOW PUDDING 1% pint whipped cream 1 teaspoon vanilla 24 marshmallows % cup chopped nuts 1 egg white ¥% cup powdered sugar 15 vanilla wafers Add quartered marshmallows to cream. Beat egg white stiff, fold in sugar, nuts and vanilla and add to mixture. Place a heap in center of plate. Roll wafers to fine crumbs and place a circle of crumbs around mixture. Candied cherry may be placed on top. APPLE DUMPLINGS Make a rich, soft biscuit dough. Roll and cut in pieces the size of a saucer. Put three or four pieces of apple and 1 teaspoon sugar in each one, wet edges and put together so it will not leak out. Place in deep pan so they will not touch, spread over each 1 teaspoon butter, % cup sugar, very little flour, and a sprinkle of cinnamon. Pour hot water in pan, but do not quite cover. Bake in quick oven. Eat with cream and sugar. PARADISE PUDDING Four egg whites, 1 cup boiling pineapple juice and water, 14% tablespoons Knox gelatine, soaked in 2 tablespoons cold water. Add 14 cup sugar to the egg whites. Whip in the above ingredients. When boninnie to set, add chopped almonds and candied cherries. OFFICE 123 CADILLAC, LASALLE & BUICK , Goldsboro Garage & M. T. Co. TELEPHONE SERVICE 880 FRUIT PUDDING 6 slices pineapple % cup shredded cocoa- 6 peach halves nut 2 bananas 18 vanilla wafers 2 oranges Place slices of pineapple on plate. Place peach half with center down on pineapple. Dice oranges and bananas. Sweeten to taste and add cocoanut. Place this mixture in circle around pineapple. Mash wafers to crumbs and form outer circle of crumbs. Put a spoonful of whipped cream on top with a candied cherry in the center. BAKED CARAMEL CUSTARD 4 ec. scalded milk % tsp. salt 1 c. sugar 1 tsp. vanilla 5 eggs Melt sugar (to prevent burning, use a heavy pan and stir constantly) until a light brown. Add hot milk and cook until free from lumps. Add to slightly beaten eggs, salt and flavoring. Strain into a buttered mold and set in pan of hot water. Bake in moderate oven until knife will come out clean. JUNKET 1 tbsp. cold water 1 tsp. vanilla 3 c. milk % c. sugar 1 junket tablet Crush and dissolve the junket tablet (purchase at drug or grocery store) in cold water. Heat the milk and sugar until it is just lukewarm (overheating of milk spoils junket). Add the vanilla and junket tablet. Pour immediately into serving dishes or cups and let stand in a warm room until firm. Then chill. Season with nut- meg or a little cinnamon just before serving. PINEAPPLE WHIP 1 cup cooked rice, cold % cup sugar 2 pint whipped cream 1 small can shredded pineapple Mix together and serve. —24a= x ran 4 \abb ddd pp hha aa pepe apap papa papa aaa aa aaaaaaAaAAAAAAAAAAAAAAAADADADAADAADAADADD DA dana aa nae M. L. KEEN & BRO. CONTRACTORS AND ENGINEERS Oil and Coal Burning Refrigeration Heating Systems Plumbing OFFICE PHONE 80 RESIDENCE PHONE 783-J 103 MULBERRY STREET, EAST For good Meats eall 549 OR 550 SANITARY MARKET THOMPSON-WOOTEN OIL CO. Distributors “TWOCO GASOLINE and MOTOR OILS” GOLDSBORO, N. C. COMPLIMENTS OF GOLDSBORO MILLING CO. R. H. MAXWELL T. B. DAMERON Manager JEFFERSON STANDARD LIFE INSURANCE CO. Member 1929 Julian Price Club BOX 570 GREENSBORO, NORTH CAROLINA COMPLIMENTS OF HOME CASH GROCERIES, Inc. 138 EAST CENTRE STREET, NORTH GOLDSBORO, N. C. Its BARNBY BREAD that You really need GOLDSBORO BAKING CO. —Wanted— Provision for the future of your child Take out today a Child’s Twenty Payment Life Policy Special Representative—MRS. C. H. McLEAN Northwestern National Life Ins. Co. WAYNE NATL. BANK BLDG. Ja AAAAAAAAAAARUAAAAAAAAAUAAAUAAAAAAARAAAAAAAAAAAAAAAAAAAM AAA AMADA AA ADB DOW WOO WOW —25 — | WAYNE LAUNDRY AND DRY CLEANERS PHONE 147 AND 148 All Kinds of Laundry and Dry Cleaning tates Frozen Salads and Desserts FROZEN CONSOMME For six people prepare a quart of consomme or use three cupfuls of canned consomme to which a cupful of the juice of canned tomatoes has been added together with salt and pepper and a hint of onion juice to taste. Bring soup to boiling point and add % tablespoon of gela- tine which has been allowed to stand in cold water to cover for five minutes when thoroughly cold pour into tray and freeze. Time required, 2 to 8 hours. GOLDEN PARFAIT 1 cupful sugar 1% cupfuls water 6 egg yolks 2 teaspoonfuls gelatine 1 teaspoonful vanilla 1 pint heavy cream Soften the gelatine in cold water to cover. In the meantime, boil the sugar and water together five minutes and pour slowly over the beaten egg yolks; cook over boiling water, stirring con- stantly, until the mixture coats the spoon. Add the gelatine, chill, and when beginning to con- geal, fold into the vanilla and the cream, whipped stiff; transfer to a tray of refrigerator and freeze. Time required 5 to 6 hours. COFFEE PARFAIT Follow the recipe for Golden Parfait, substitut- ing clear, freshly made coffee for the water. MAPLE PARFAIT Follow the recipe for Golden Parfait, omitting the gelatine, substituting maple syrup for the water and omitting the sugar. FROZEN CHEESE SALAD 1% cupfuls of cream cheese, mashed % cupful chopped pecan nutmeats 2 minced green peppers % cupful mayonnaise % cupful cream whipped 2 tablespoonfuls olive oil % tablespoonfuls lemon juice CHILLED PINEAPPLE SALAD Allow a slice of canned pineapple for each per- son to be served, baste this with French dress- ing made with lemon juice. Fill center of each pineapple sliced with a ball the size of a marble made of cream cheese. Well seasoned and rolled in chopped nut meats, either walnuts or pecans, marachino cherries or mint. Place in tray of refrigerator and chill. Serve with a garnish of lettuce and mayonnaise to which 1% the bulk of whipped cream has been added. Time required 1 to 1% hours. y 'OCLM | ; oe TARO! Maly Drink Bottled BANANA WHIP 3 large bananas 2 tablespoonfuls lemon % cupful powdered juice sugar Whites of 2 eggs 1 cupful heavy cream’ 1 cupful nut meats Put the bananas through a potato ricer or a puree sieve. Add to the banana pulp the lemon juice and the powdered sugar. Put into the food compartment of the refrigerator and let stand for 30 minutes. Remove from the refrigerator, add the egg whites beaten stiff and fold in the cream beaten stiff. Add 1 cupful of chopped nut meats and put into the tray of the refrigerator and freeze without stirring. Time required 2% to 8 hours. Will make 6-8 servings. PEACH CREAM SHERBET 2 cupfuls fresh or canned peaches 1 tablespoonful gelatine 1% cupfuls sugar 1 cupful boiling water 1 teaspoonful almond extract 2 tablespoonfuls lemon juice 1 cupful heavy cream Let the gelatine stand in cold water to cover for 5 minutes, then add to the boiling water, pour onto the sugar, chill and when beginning to congeal, add the peaches (which should be mashed or pressed through a sieve), fruit juice, extract and cream. VELVET MOUSSE 1% cupfuls crushed fruit, fresh or canned peaches, apricots, or berries cupful thin cream cupful whipping cream % cupful sugar tablespoonfuls lemon juice Whites of two eggs, stiffly beaten. teaspoonful gelatine Method: Soak for five minutes one teaspoonful of gelatine in three tablespoonfuls of cold water and then dissolve over a kettle of hot water. Whip cream until stiff, fold into the fruit mix- ture just before folding in the beaten egg whites. Time required, 4 to 5 hours. TUTTI-FRUTTI DELIGHT 2 medium sized bananas 1 can fruit salad 1 pint whipping cream White of 3 eggs 22 cupful sugar Method: Cut fruit in small pieces. Pour syrup from can over it; slice bananas and add to fruit, whip cream, add sugar and vanilla; beat egg whites stiff; fold eggs into whipped cream and combine this mixture carefully with the fruit and syrup. Pour into refrigerator tray and freeze. Time required, 5 to 6 hours. eB po ee Visit Our Plant Every Bottle Sterilized! Barnes-Harrell-Rawlings Co. —e. SLOGAN OF GOLDSBORO— GATE TO EASTERN CAROLINA Selected Menus NO. 1 Breakfast: Cantaloupe Cooked Cereal Bacon Hot Rolls Coffee Butter Luncheon: —_ Cold Sliced Ham Beet Salad Bread Butter Cup Cakes Apple Sauce Iced Tea Dinner: Fried Chicken New Boiled Potatoes Whole Wheat Bread Tomato and Cucumber Salad French Dressing Ice Cream with Pineapple Corn on the Cob Butter Cake Coffee NO. 2 Breakfast: Stewed Figs Poached Eggs on Toast Coffee Luncheon: Corn Fritters Head Lettuce Salad Bread Butter Tea Dinner: Clam Chowder Creamed Chicken on Toast Sliced Tomatoes Salad Dressing Fresh Rolls Rhubarb Pie Coffee NO. 3 Fresh Raw Egg in Orange Juice Bacon and Eggs Breakfast: Hot Biscuits Butter Coffee Luncheon: Baked Beans Chile Sauce Whole Wheat Bread Butter Strawberries and Cream Tea Cream of Tomato Soup Bread Stuffing Sliced Tomatoes Dinner: Stuffed Veal Breast Brown Potatoes French Dressing Rolls Pineapple Preserves Coffee NO. 4 Breakfast: Blackberries and Cream Corn Flakes and Cream Muffins Coffee Luncheon: Meat Pie Vegetable Salad Rolls Butter Raspberries and Cream Iced Tea Dinner: Cream of Potato Soup Roast Veal Brown Gravy Baked Potatoes Corn on Cob Radishes Ice Cream Coffee SLOGAN OF GOLDSBORO— NO. 5 Breakfast: Stewed Prunes Griddle Cakes Muffins Coffee Luncheon: Salmon Croquetts Rolls and Butter Strawberry Shortcake Milk Dinner: Vegetable Soup Breaded Lamb Chops Baked Potatoes Creamed Carrots Sliced Tomatoes Salad Dressing Steamed Date Pudding Lemon Sauce Coffee NO. 6 Baked Apples Wheat Cakes and Sausages Rolls and Butter Luncheon: Breakfast: Coffee Baked Oyster Pie Fresh Vegetable Salad French Dressing Rolls and Butter Sherbet Cookies Tea Dinner: Vegetable Soup Roast Loin of Pork Apple Sauce Baked Sweet Potatoes Stewed Carrots Combination Salad Butter Bread Custard Cream Pudding Coffee NO. 7 Breakfast: Sliced Pineapple Cooked Cereal Toast Coffee Luncheon: Sliced Pineapple Tomato Salad Baking Powder Biscuits Cocoa Dinner: Braised Beef Mashed Potatoes Vegetable Salad Fresh Rolls Tapioca Pudding Cake NO. 8 Breakfast: Strawberries and Cream Cooked Cereal Bacon on Toast Hot Rolls Coffee Luncheon: Chicken Salad Sweet Pickles Whole Wheat Bread Butter Cocoa Dinner: Beef Bouillon Roast Beef String Beans Combination Salad Butter Frozen Fruit Cream Coffee Brown Gravy Mashed Potatoes Bread Cookies GATE TO EASTERN CAROLINA =-27 - ee W. O. MITCHAM HEATING ENGINEER AND CONTRACTOR 218 W. WALNUT ST. PHONE 607 Beverages COFFEE One cup ground coffee, put in drip pot, pour four or five cups hot water over coffee and let stand about five minutes. A percolator can be used instead of a drip pot. MALTED MILK (Cold) 1 tablespoon malted 1 tablespoon hot water milk % cup cold water Dissolve malted milk in hot water, add cold water. Stir until well mixed or place in a soda water shaker and shake until dissolved. A table- spoon of hot coffee, cocoa, or flavoring of any kind desired may be used. GRAPE JUICE Place washed and picked over grapes in kettle. Heat slowly and mash while heating. When boiling point is reached, strain through a cloth. Measure and place on stove. When hot add % cup sugar to each quart. Let boil a few seconds and seal. Add water when ready to serve: FRUIT PUNCH 2 dozen oranges 1 small can pineapple 4 tablespoons sugar for 4% dozen lemons each lemon used 1% dozen bananas: Peel fruit and rub through colander, then strain through a cloth. Add 3 quarts water. Pour over piece of ice. Will serve about 30 people. COCOA 2 teaspoons cocoa 1 teaspoon sugar 2 teaspoons hot water 1 cup milk Mix cocoa and sugar; add hot water and stir until dissolved. Add milk and bring to a boil. Beat with a Dover egg beater until it foams, or place a spoonful of whipped cream on top of cup before serving. Serve hot. ORANGEADE 1 cup sugar 2 oranges Juice of two lemons and 1 pint water Make a syrup as for lemonade. Cool. Add fruit juice and dilute with ice water to suit taste. TEA To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, or which has previously boiled, should on no ac- count be used. If the water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half-opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen min- utes. COFFEE For five persons use one-half cupful, or a trifle more, of ground coffee; stir into it one-half of the white of an egg and a little cold water. Now pour all into the percolator and pour on five cups of water; let slowly come to a boil, then set it back on range to settle a few minutes. - Candy PATIENCE CANDY 2 cups granulated sugar1 cup milk 2 tablespoons white syrup Put in a very large kettle to boil. At the time you put above mixture to boil, put in an iron skillet, 1 cup sugar, cooking until light brown, then add to first mixture, stirring all the time. Cook until it forms hard ball in water add pecans, put in a wet cloth and make a roll and slice. FUDGE 2 cups brown sugar 2 cups granulated sugar 2 cups milk 4 tablespoons cocoa Cook until it forms a soft ball in water, add- ing a tablespoon vanilla and one tablespoon but- ter. Beat well. Pour in shallow pan. FONDANT 1 pt. sugar % pt. water Cook until it will make a soft ball, then add flavoring. Set in pan of cold water until blood heat stage is reached, then beat. OFFICE 123 CADILLAC, LASALLE & BUICK , Goldsboro Garage 6 M. T. Co. TELEPHONE MARSHMALLOW FUDGE 1 cup sugar 1 cup powdered sugar 20 small marshmallows 2 teaspoons butter 1 can Condensed milk 2 squares chocolate or Flavoring 2 tablespoons cocoa Mix sugar, marshmallows, milk and chocolate over slow fire until sugar is entirely dissolved. Then cook over hot fire until it forms a soft ball. Add butter, nuts and flavoring and beat. BLACK WALNUT CANDY 3 cups sugar 1 cup nut meat Lump of butter 1 teaspoon soda 1 cup sweet milk Flavor Boil sugar, milk, soda and butter until soft ball will form in cold water, then add nut meats and beat until creamy. Pour into buttered pans and cool. Any nut meats may be used, cocoa- nut is also good. Boil in deep pan as it boils over easily. SERVICE 880 MOTOR CARS —28— A PURE FOOD DRINK -Hot or Cold It’s Good A Delightful Energy Giving Approved by The Modern Priscilla The Delineator Schools, Hospitals Beverage Sterilized and Doctors Pasteurized Flavor THE MAVIS BOTTLING CO. OF GOLDSBORO, Inc. GOLDSBORO, N. C. DEWEY BROS. ENGINEERS FOUNDERS MACHINISTS STEEL FABRICATORS ERECTORS Ornamental Iron, Steel Sash Tanks, Stacks, Sheet and Plate Work Reinforcing Steel, Bars, Shapes, Plates Grey Iron and Brass Castings GOLDSBORO, N. C. Be) WAYNE LAUNDRY AND DRY CLEANERS PHONE 147 AND 148 All Kinds of Laundry and Dry Cleaning Household Hints To give Soup a Rich Creamy Taste, put in for each quart of soup a piece of cheese, about the size of a walnut, just before serving. Adding a little celery salt to potato soup gives it a delicious flavor. Grated cheese is fine for onion soup. To improve flavor of tea, thoroughly dry the peel from an orange or a lemon and place it in tea caddy. If you put in a little sugar before making the tea, the table cloth will not stain should any tea spill on it. Instead of Greasing the Pancake Griddle, rub it when hot with a cut raw potato and there will be no sticking or unpleasant odor. To Keep an Omelet from Collapsing, add a pinch of corn starch and one of powdered sugar to the yolk of the egg before it is beaten. To Get More Cream from Milk, heat milk until lukewarm and then suddenly chill it, bringing more cream to the surface. A Delicious Whipped Cream Substitute is eas- ily made by adding a sliced banana to the whites of one egg and beating until stiff. The banana will completely dissolve. To Keep Hot Fat from Spattering, sprinkle a little flour, or salt in it before frying with it. Lump Gravy Can be Avoided by adding a little salt to the flour before adding the water. If Vegetables or Other Foods Become Scorched, remove the cover at once and set the kettle in a pan of cold water. In 15 to 30 minutes, the sug- gestion of scorch will be gone, or nearly so. If burned, cut away the burned part, reheat and season. Baked Beets, prepared the same as baked po- tatoes, are delicious and better than bciled ones. They are sweeter and have a better flavor. If You Do Not Cover Spinach when cooking, the color will be retained. A pinch of soda added also helps keep the fresh taste and color. When Preparing Fresh Peas you can avoid shelling them by simply wasing the peas care- fully and cooking as they are. When done the pods rise to the surface and can easily be skimmed off, adding greatly to the flavor. To Kill Cooking Odors of Cabbage, Green or White Beans, Onions, Chickens, Mutton or Kraut, put in with the meat or vegetable a piece of red pepper the size of a ten-cent piece, when starting to cook them. A scant quarter tea- spoonful of soda, or a crust of stale bread, added to the water in which onion, yellow turnips, cab- bage or cauliflower are cooked also helps to dull the odor. Drink Bottled Fruit Cooking Helps—When cooking dried fruits, such as prunes, apricots, figs, etc., add a teaspoonful of cornstarch to each half pound of fruit. This makes a good syrup and improves the flavor. In cooking very sour fruits much less sugar is required it a little salt is added and the flavor will also be improved. Before adding the sugar, stir in a quarter of a teaspoon of soda to each quart of acid fruit when stewing and much less sugar will be re- quired. Dried fruit is far better if stewed in the oven and can be cooked while baking or roasting other food. Wash fruit, pour boiling water on and let stand in covered dish until oven is ready; then add sugar, cover tightly and let heat of the oven cook them. Prunes, especially are delicious cooked this way. Prunes get a new flavor if a few whole cloves are put into the pan while cooking; or if a slice or two of lemon is added when they. are almost done. For Salad Dressing, the vinegar from preserved pickles is better than ordinary vinegar; it gives a delicious flavor. Try lemon juice instead of vinegar in the salad dressing—you will find it excellent. To Cool a Dish of Pudding or Any Hot Food quickly, set it in a pan of cold water which has been well salted. When a Pie Has Run Out in the oven, salt sprinkled over the juice will prevent it from fill- ing the oven with smoke and odor. To Keep Cheese from drying or mold, wrap it in greased paper, or muslin or cheesecloth damp- ened with vinegar; keep in covered dish in a cool, dry place. To keep a large piece of cheese for any length of time, pour melted paraffin over the cut surface; repeat covering as cheese is used. A lump of sugar placed on cheese in the cheese dish will prevent mildew and keep it fresh. To cut rich cheese without crumbling, first dip the knife in boiling water. . When Putting a Dish Directly on Ice, place a fruit jar rubber under it; it will stick to both ice and dish and prevent sliding off. A Little Milk Poured in the Water in which you wash your silver will help to keep it bright and a raw potato dipped in baking soda will re- move tarnish. Fish and Onion Odors can be removed from cutlery and dishes by adding a little ammonia or vinegar to the warm dish water. A little but- ter rubbed on the forks will also remove any odor. Visit Our Plant Every Bottle Sterilized! Barnes-Harrell-Rawlings Co. r SHOGAN OF GOLDSBORO’ a = GATE TO EASTERN CAROLINA DOVES The wWOSTAGE RATES EFFECTIVE JULY 1, 1928 FIRST CLASS Letters and Written and Sealed Matter______________________ 2 cents for each ounce GoverimentehostalmCardse 0) 2 ee 1 cent each Per arom rang wore lost, Cards..s2- 22-220 oe oe 1 cent each ; SECOND CLASS § Newspapers, Magazines, and other Periodicals containing notice of second-class entry. » 1 cent for each 2 ounces or fraction thereof, regardless of weight or distance. THIRD CLASS (Limit 8 ounces) Circulars and other Miscellaneous Printed Matter, also Merchandise, 1%4 cents for each 2 ounces. Books (including Catalogs) of 24 pages or more, Seeds, Cuttings, Bulbs, Roots, Scions, and Plants, 1 cent for each 2 ounces. Under special permit, identical pieces of third-class matter, when presented in bulk lots of not less than 20 pounds or 200 pieces, may be mailed at pound rates, namely, 8 cents for each pound or fraction thereof in the case of books or.catalogs having 24 pages or more, seeds, plants, etc., and 12 cents a pound or fraction thereof in case of circulars, miscellaneous printed matter and other third-class matter, with a minimum charge of 1 cent’a piece in either case. Application for permit should be made to postmaster. FOURTH CLASS (Over 8 ounces) Merchandise, Books, Printed Matter, and all other mailable matter not in first or second class. Zones First pound Additional pounds Local 7 cents le each 2 pounds 1 and 2 7 cents le each pound 3 8 cents 2c each pound 4 8 cents 4e each pound 5 9 cents 6c each pound 6” 10 cents : 8c each pound a 12 cents 10c each pound 8 13 cents 12c each pound On parcels collected on rural routes the rates are 2 cents less than shown in the foregoing table when for delivery anywhere within the first three zones, and 1 cent less for delivery in any other zone. SPECIAL HANDLING—Parcels of fourth-class matter indorsed “Special Hand- ling” will be given the expeditious handling and transportation accorded first-class mail (but not special delivery) upon payment, in addition to the regular postage, of the following charge: Up to 2 pounds, 10¢; over 2 and up to 10 pounds, 15¢; over 10 pounds 20¢. Over 2 SPECIAL DELIVERY: Up to and up Over 2 Ibs. to 10 lbs. 10 Ibs. irst-Class IAL gee ee oe same ile 20c 25¢ Second, third, and fourth class mail___15c 25¢ 35C Payment of these special delivery fees on second, third, or fourth class mail entitles it to the same expeditious handling and transportation as is accorded first- class matter and also special delivery at the office of address. For information as to Registry, Insurance, and C. O. D. Fees, apply at Post Office Window. SLOGAN OF GOLDSBORO— GATE TO EASTERN CAROLINA | . ( owe . O:; MITCHAM HEATING ENGINEER AND CONTRACTOR 218 W. WALNUT ST. PHONE 607 Banking and Bank Papers HOW TO OPEN Call at the bank and introduce yourself. The bank will arrange to secure your sig- AN ACCOUNT nature for future reference, issue a pass book, and give you credit for your deposits therein, such entries being your receipts for all sums deposited. Use the pass book for no other purpose. TO MAKE OUT Deposit slips will be furnished you and you will note how to list separately all DEPOSIT SLIPS your deposits. Hand your pass book, deposits and deposit slip to the Teller, who will give you credit in your book. TO DRAW A check is an order for the bank to pay a certain sum to the person whose name you CHECKS have written upon the face of the check, and this sum is charged against the amount standing to your credit. Checks can be made payable to bearer, but this is not as satisfac- tory as to some certain person, because if lost, unless the Teller is suspicious, the amount of the check will be paid to any one upon an endorsement. Always write a check with pen and ink? Write the amount in figures and words as plainly as possible, and as far to the left as possible, so that no one can easily raise the amount of the check. CERTIFIED A bank will certify your check is good, provided the balance in your account is suffi- CHECKS _cient to cover its amount. Certified checks are generally accepted as cash in all trans- actions, although in some states there are differences as to their payment. Never ask to have a check drawn to “bearer” certified. Never destroy a certified check, but if not used re- deposit it to your account. ENDORSEMENTS To endorse a check the name of the payee should be written on the back thereof. All checks are endorsed by the depositor, whether payable to his order or not. A check when endorsed to a certain person should read: PAY TO THE ORDER OF JOHN DOE (Signature of Endorser) This check is then payable when endorsed by John Doe to his order. LETTERS OF A letter of credit is a great convenience to travelers who wish to draw money at any CREDIT point where there is a Banker. Sometimes a full description of the personal appear- ance of the bearer is given, as well as his signature, to insure identification. COLLECTIONS The collection department of a bank is of great value to its depositors. Notes, drafts and all negotiable paper will be accepted for collection and the bank notifies its customers promptly of the payment or refusal of all collection. Notes intended for collection should be left at the bank several days before maturity. LOANS Banks are always ready to loan money on proper security and usually give preference to the application of a regular customer. The laws governing banking set forth what kind of se- curity a bank can take, so that some banking institutions are compelled to decline what others would readily accept. INTEREST Interest is the premium paid for the use of money or the accumulation of an unpaid debt. Interest should always be paid when due, or else it may also bear interest. This is call- ed compound interest. PROTEST If you issue a note, draft or bill of exchange and have no funds to your credit in the bank, each is subject to protest, which is a document drawn up by a notary publi:. The doc- ument is attached to the dishonored paper and each endorser notified that payment has been refused. The holder must give notice to all whom he holds liable—notice to any one endorser binds him—and if there are other endorsers which he wishes to hold liable he must notify them. When leaving paper for collection you should instruct the bank whether or not to protest for non-payment. DRAFTS AND Accounts are frequently collected by either “AT SIGHT” or “TIME DRAFTS.” When ACCEPTANCE a time draft is presented to a drawee, and if he acknowledges the obligation he writes across the paper “ACCEPTED” giving date and signing name. CADILLAC, LASALLE & BUICK , Goldsboro Garage & M. T. Co. OFFICE 1283 TELEPHONE SERVICE 880 —_3Z—— % SLOGAN OF GOLDSBORO— °~ GATE TO EASTERN CAROLINA OVERDRAFTS The law on this point forbids officers of banks authorizing the payment of money on checks when the funds to the credit of the drawer are insufficient to meet the same. It further states that the drawee of the check is a party to the wrong act, and the bank can recover the amount. Never under any circumstances overdraw your account. FORGERY The bank is supposed to know the handwriting of its customers, but would not be liable for the amount it pays upon a forged check if such payment is properly attributable to the negligence or other fault of the depositor. This rule simply applies to the signature, the face of the paper may be in different handwriting ar1 is not a matter of suspicion. A fraudulent alteration in the body of a check after it is once signed constitutes a forgery as much as the simulation of the signature itself, and the check becomes useless even in the hands of an innocent holder. If payment is made by the bank the bank must stand the loss unless it can be shown that the negligence of the drawer laid the foundation of the fraud. LOST PAPER IE a check is lost stop payment at once by notifying the bank in writing of the fact, especially if the check is payable to bearer. If such a check is presented the bank ean not be held liable for the payment unless notice has been given. ALWAYS KEEP A BANK ACCOUNT. PAY ALL BILLS BY CHECK. THE PAID CHECK IS A LEGAL RECEIPT. NEVER NEGLECT THESE SIMPLE RULES. Division of Expense for Various Incomes It is true that economists are not always agreed as to the relative proportion of income that should be devoted to the general items as set out in the table below. They will vary in relation to the size of the family; if there are children in the family of school age the advancement item should run high. If not, then your investments should benefit. A fair average for savings might be 12%, but under no circumstances should you allow it to fll below 10%. To begin your book, first determine how much you think you should save, subtract this amount from your total income. Plan upon the balance, apportioning your sums for the different items to the best of your experience and ability. Then adhere as closely as possible to the line. A fair average basis for computation taking the opinion of skilled men, is as follows: onthly Operating Wearing Allowance Expense _| Food _| Apparel |Advancement| Health | Investment | Amusement $150.00 _-_|83% $49.50/32% $48.00/10% $15.00/4% $$ 6.00|4% $-6.00/12% $18.00] 5% $ 7.50 55200008 (22 |81 62.00/27 54.00/11 22.00/6 12.00/6 12.00/12 24.00/ 7-14.00 $250.00 ___|30 75.00/27 67.50|12 30.006 15.00|5 12.50 12 30.00| 8 20.00 $417.00 -_-|36 —_150.00/24 ——-100.00|10" 41.006 25.00/5 21.00]12 50.00 7 29.00 Your Income] ea ae (ie Ae OS ae Sd ee OPERATING EXPENSE: Includes rent, taxes, insurance on life, accident, health, house, furniture, auto, burglar, cyclone, etc., lodge and union dues, transportation, express, stationery, postage, tele- phone, newspapers, electricity, gas, fuel, ice, water, laundry, garbage removal, re-upholstering furniture, upkeep of kitchen and house, wages paid to help in house and garden. FOOD: Includes all foods and meals taken out. WEARING APPAREL: Includes all clothing, making, expense, dyeing, cleaning, repairing, press- ing. ADVANCEMENT: Includes education, school books, magazines, church donations, charity, books. HEALTH: Physician, hospital, drugs, dentist, optometrist, chiropractor, chiropodist; 6% is the allowance for a reasonably healthy family, although a serious sickness may wipe out this amount. Whenever possible, endeavor to build up a surplus for this fund. SLOGAN OF GOLDSBORO— | | GATE TO EASTERN CAROLINA —33— PHONE 147 AND 148 All Kinds of Laundry and Dry Cleaning WAYNE LAUNDRY AND DRY CLEANERS Income MONTHLY ITEMS Rent Laundry Daily Papers House- hold Supplies Renovat- ing FARM IID Butter Eggs Milk Groceries Meats Fish Bakery Poultry Water Ice Electricity Illuminating Gas ae Telephone Garbage FUEL--Coal & . Wood Gas Electric Life Insurance Auto Ins. Health Ins. Lodges Burglar Ins. 4 pe Accident Ins Fire Ins. —— Taxes Union Dues Hired Help -Wages Garage Rent BEER EEE EEE Total Drink Bottled — 34 — Total Income for Year $ Visit Our Plant Every Bottle Sterilized! 2 a Barnes-Harrell-Rawlings Co. SLOGAN OF GOLDSBORO— Dowty GATE TO EASTERN CAROLINA FAMILY BUDGET—continueo Dresses Suits Under- Wear Shoes Repairs Pressing Rubbers Clean- in Dyeing— Repair- ing Books | Dona- tions Maga- zines pnureh harity Educa- tion Clubs Physi- cian | Nurse Drugs Beauty arber Toilet Chirop- odist Bick | Theatre Social or Athletic unc- tions Auto Expense ToePexpense for Year $ Balance $ S LOGAN OF GOLDSBORO— met [a € ee ee es Buyer's AUTOMOBILES & ACCESSORIES Collier Pate Motor | Companyas se eee Outside Back Cover Goldsboro Garage & M. T. Company—_____ Liner Handley, A. H. Motor Compania eee Outside Front Cover Spence Motor Company____-______--_----- 170 Williamisonse JOS eee ee ees 15 BAKERIES Goldsboro Baking Company ___-----_--_-- 25 BANKS National Bank of Goldsboro _____________~- 3 Wayne National Bank, The Inside Front Cover BEAUTY SHOPS Goldsboro Beauty Shoppe, The ___-______-- 40 BEVERAGES Barnes-Harrell-Rawling Company_______ Liner Mavis Bottling Company of Goldsboro____~- 29 Orange Crush Bottling Company______-_- ai BUILDING SUPPLIES Borden Brick & Tile Company __________-- 9 Rose, W. P. Builders Supply Company ____- a CLEANERS & DYERS Kirkland? DrysG@leanecrsaeee ee ee 2 Wayne Laundry & Dry Cleaners________ Liner CLOTHING & DEPARTMENT STORES CinderellagShopy =. 22" =e eee ee 17 CONTRACTORS & BUILDERS Déweyt Brosmee. 2.5.2 © oo See ee ee ee 29 Keen