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'SALAD WITH CHEESE (MANY WAYS IT MAY BE SERVED I TO SUIT THE TASTE. 'Every Variety Has Its Especial Form -Glass Topped Dishes With Sli ver Bases the Delight of Up-to-Date Hostess. I As well Imagine a Punch without /Judy as salad without cheese. Its ab sence makes the best mayonnaise or French dressing wanting in flavor. ? The hostess without Imagination accepts the salad and cheese dictum, but does not glorify it There are 'housekeepers who buy cakes of cream chees?-pineapple, Edam, Roquefort, 'Gorgonzola, Brie, even the common ?American product-and then^ serve 'the choice of the family year' In and out It ls cut in the square chunks, [passed on tho same plate with the ?same water thin, butter thin or salted wafer ta dreary luonotony. Variety ts the spice of salad as iwell as of life, end great is tho variety ita which cheese can masquerade. If taste ls conservative and the fam ily win not eat but one kind of (Cheese, then vary the service. Fas .ctaating are the new servers. There 'are sUver incrusted glass jars with heavflV monogramed lids of silver to beautify the porcelain jars that hold certain cheese. They come in all sizes, and there are cheese scoops ta [proportion. For large cheese that last for days there are special gla*?-topped dishes with sflver base to p. event drying out. Some tops are of rock crystal, others entirely of chased s?ver; again, glass* iwith silver overlay. The Edam cheese is much more ap 'petlzing in its silver bolder of nar row prongs and broad base, with .deep 6llver scoop to match, than if served with its hard red rInd oa an ?ordinary plate. Just here the thought ful hostess has portions of the cheese loosened ta the shell, as. manipulating the scoop at a crowded table ls not easy. Cheese balls, cheese squares, the cheeses passed whole and cut with a special cheese-knife, like Brie and .Gorgonzola, have special flat dishes dedicated to their service. Sometimes they are of rock crystal, more often of crystals with sliver rim or deep ?silver border, or their special plat ters ta plain silver with open work [border. Always there is the long Ihandled cheese fork to facilitate service. Crackers are passed separately, but isome hostesses prefer the compart ment dish made to accompany the isalad course. This comes ta rich 'China, especially In Dresden; also In chased silver. Some have a handle, like a basket others are on pedestals Hfrft a -dividivi /wwnnAto flt tato neat SQutoto, mue utw ' 3zen anions and fry them lightly in itter; put them tato an earthen dish which has a close-fitting' lay the tripe upon them and sprinkle over lt a large tablespoon of floor, a little pepper and salt; the whole with milk, put on the and bake the tripe ta a moderate ran; when done enough skim the fat from the top? serve the tripe on a dish; cider can be substituted for lkj ame to bake, about half an r??rJncienl fox two or three per ;E? ?-1- r'-f . - " " Ribbon Fig Cake, On? oap butter, one cup sugar, three cups sifted flour, one cup milk, four eggs beaten separately, three heaping teaspoons baking powder. Take half the batter and pour into three or four Jelly tins. On each layer put split pressed figs-imported are best-seeds np. Take the remainder of the bat ter and add two tablespoons molasses, one cup seedless raisins, half a cup currants, one teaspoon cinnamon, half a teaspoon cloves. Bake and place the layers alternately with thick white Icing between. Steamed Fruit Puffs. . ' Sift together two cups flour and three teaspoons baking powder, and a pinch of salt. Add one cup milk, ma king a heavy batter. Grease small icups. Put tablespoon of batter ta each, [then a spoonful of either strawberry or raspberry Jam, and cover with more [batter. Steam for half an hour. When .done, tum out on small plates and serve hot with cream or sauce. The above quantity win make sta puffs. Hot Chocolate Sauce. > Boil half cup sugar and the same quantity of water five minutes,.and set aside to cool. Ir a double boiler melt quarter pound unsweetened choc olate; add to this the sugar syrup and one teaspoonful vanilla. Keep this (ve"7 hot until time to serve the cream, then pour a little of the sauce over each portion. A Black Fitting Room. ' ? "black fitting room" is an lnno (vatlon ta an eastern establishment Ithat windln all probabiUty be extend ed to other parts of the country. All the walls of this chamber are black and ta the electric light rays one gets the effect of evening colors ta a way not possible by daylight NOTICE TO DEBTORS AND CREDI' TORS. All persons having claims against the estate of B. W. Bettis, deceas ed, will present the same duly at tested to B. E. Nicholson, Attor ney, or to the undersigned adminis tratrix, and all persons indebted to said estate will please make pay ment to the same. Mrs. Emma Bettis Mood, Administratrix. 8-9-4t FOR THE BUSY DAYS LUNCHEONS THAT ARE QUICKLY AND EASILY PREPARED. Three Simple Yet Appetizing Meru? That the Housewife Will Be Quick to See the Value of When Sho ls Sewing. Menu: Asparagus on toast, hot tea biscuit, marmalade and tea. Use canned asparagus tips. Drench them with cold water the moment the can is opened; drain thoroughly in a (?lander and warm in a double boiler; put in a little butter during the warm ing and season to taste. Make a hard toast of white bread, butter the slices, and put the asparagus on top; set the dish on a far part of the stove to keep warm while the other things are ar ranged. Qet the baker's tea biscuit of the evening before and rewarm them in the oven, first brushing over the tops with a little milk. Ther*, ls an American marmalade-orange, of course-that sells at 17 cents a Jar. It ls delicious. Menu: Stewed kidneys and rice, raw tomatoes and chocolate ?claira and coffee. The main dish can be warmed up to advantage, so lt can be made the day before. Ask the butcher for a fresh veal kidney, or six or eight fresh lamb kidneys. Skin them and soak in ice water and salt for ten minutes. Cut them in half-inch pieces, or smaller if liked, and put them on lr a cup and a half of water to stew. If the kidneys ure not from a well-nourished animal less water will be required, as this absorbs the substance. Cook two slices of onion with them and then salt and pepper, letting them get per fectly tender yet not mushy. Cook a cupful of rice in a quart of water and when half done drain it through a col ander, put lt in a saucepan, set lt on the back of the stove, and Jet it steam half an hour more. On the sewing day rewarm the kidneys in a little butter, and steam the rice until the grains are separated; serve them on :.ho same dish. The eclairs cost three cents apiece. Menu: Baked beans, Boston brown bread and cocoa. The canned beans prepared with sugar and tomatoes are fine for this luncheon, while the little five and ten cent cones of brown bread sold by the baker can be made to take the place of the home-made article. Put the closed bean can in one dou ble boiler, and the bread In another and let them both get steaming hot Serve on piping hot plates, and if pc > sible provide sweet butter for the bread. For a single person, this lunch eon, which ls the most substantial that can be had, will cost just 12 cents -five for the beans, five for bread and two for cocoa. of cream, and salt and pepper to taste. Make into balls the size of a small ap ple. Dip first In beaten egg, then in fine cracker crumbs, and again in the egg and fry in deep boiling hot fat to a delicate brown. If thoroughly beaten these will be very light and fluffy. Gar nish with watercress or parsley. Any kind of cold cooked fish may be used in the same way and will make an equally delicious dish. Roast Wild Goose. Wash to at least three waters; mb Inside a tablespoon of soda; let stand two hours. To make a dressing use the Inside of a loaf of bread and the crusts dried in the oven until they can be rolled. Season with Worcestershire, tabasco, paprika, black pepper and salt; put through grinder small carrot, green pepper, three pieces of celery, paruley, four medium sized onions: mix with crumbs, add sage, thyn e and beaten egg. Fill goose. Put titrip* of pork on top, baste with Madeira wine and roast one and a half hours. Creamed Shrimp. Make a rich cream sauce after any good recipe, and add to lt a pint of pickled cold boiled shrimp, broken in halves. Before using the shrimp let them stand one hour in the juice of half a lemon, ju'ce of one onion, a wineglass of sherry, pepper and salt When ready, let them drain for ten minutes, then add them to the cream sauce. Serve them with toast squares that have been sprinkled with grated cheese, pepper and salt, and heated hot In the oven. Bread Cake. Take one cup of loaf dough, two cups of sugar, one cup of butter, three eggs, one teaspoon of soda, two tablespoons of sweet milk, half a cup of currants, half teaspoon of nutmegs and half a teaspoon of cloves. Beat the yolks of the eggs very light; cream butter and sugar; add spice, milk, soda and dough; stir all until well mixed, put in the beaten whites and the fruit lastly. Beat the mixture five minutes; let raise 20 minutes and then bake it Gelatine Dessert A nice dessert is made with gela tine flavored with wine, cut In layers with slices of eponge cake and a sauce made of raw egg well beaten, added to cream of equal quantity and well flavored with wine or brandy. Broiled Scotch Herring. Soak a couple or more herrings in a little warm water. (Tills ls unnec essary for fresh Yarmouth bloaters). Dry them well with a cloth, make four or five Incisions crosswise on the back, dredge a little flour over them and put them on a gridiron about six Inches above a clear fire. This fish may be opened at the back and rubbed inside with a little cold butter If liked. Time, five minutes. Suffi cient for two persona. t j. Attention Farmers JpBfl am better supplied than ever before to suit you in wagons, buggies and car riages. We sell the celebrated Studekak er wagons and carry a full line of sizes. We have a large assortment of buggies in Brookway, Summers, Columbus and oth ers. Come in and see what we have. Our harness department is well stocked with sin gle and double wagon and buggy harness. Can suit any purse.. Full stpck of Furni ture. We buy in large quantities direct . from manufacturers and can make close prices. Full assortment of house furnish ings of all kinds. We carry a full line of stoves. Buy your wife a new stove and make her happy. It will surprise you how cheap we can sell you a good stove. UNDERTAKING DEPARTMENT. In this as in all other departments we can supply any rea sonable demand. We carry a full line of sizes both in cheap coffins and higher priced cases. Our hearse responds to all calls, either day or night .G. P. COBB, Johnston, S. C. ._ NEW BAGGING Piece bagging, New Ties Re-bundled Ties, Scale beams, Steelyards. Jones & Son. 1 ' USED UNIVERSALLY ... ;w ?re sceptical it can only bc because yuu uv _ facts in the case. They are used today from the Atlantic to the Pacific for all kinds of buildings, under all conditions. They are fireproof, stormproof; never-leak and last as long as the building itself without needing repairs. .> ^ For further detailed information apply to Stewart & Kernaghan Edgefieid, S. C. Stock Feeds We are distributors for the highest grade feeds on on the market. JBflp-SUCRENE-both dairy and hoi se Tennessee horse and mule feed which is ground corn oats and alfalfa. Dried beet pulp-5 per cent, to your dairy feed daily will increase milk supply very materially. ?RRIIMGTOIN BROS. & CO. P. S. Mr. M. Gary Satcher is with us and irtll be glad to see hk friends t -on a \i H ' o *s 'ooaow ^ODSOJcl 3 'JW. .sn 03S 01 3tuo;3 'pasjun-innS sau ?aqjQ *;O3? arioA" issa pur sooqs }JV q?!H Jt?o J0 ?redB?JX 'Aiqnnb 3pn.i8 TlSllT ll}IA\ }U35SISUOD SSOTjd 3S9(?T?3lp 3IJ1 113 }S3q aqi 33? uno noA" }nq; psinss? ;sa.i pun SujAixrc oan spooS ?\ip \\ej ATJB3 pun lambins 3}UT JO ouq JUQ .3J?A\pjiii{ pun s3A0)s'su.mip iun3J3 pun SOT -?ounj pun 3[dn;s 'souaoojS jo spuujq 2uipn9? aq; jo \\e o.\nq o^v .ssoud ano 8mw% ;noqiTA\ aouaj n ptmq O? p.io?jn ^ouuuo noj^ 'ssoud SuiAns-Xjuoui }n 'iqSpq ?un Supu3?[ psjaoj ^Jnqs?iij siqnipj p\o aq; TTOS a AA. $ 'ja^mui sq; uo suo#nA\. asaeq-z pun i ;ssq oqj, aaaaiiH .dox aNV Nado--saau QNV laais-'S?IHH?IS 'saioona 9NIM0TI0J 3HX JO ?NV iO JOB Printing Of all kinds neatly done at The Advertiser office. New Type and new sup ply of Material just receiv ed. Satisfaction guaran teed on every job sent out i Early Fall ARRIVALS Many new things are in. Drop in to see them whether you buy or not. '- waves and colors in clothing just received Jie country. shoes. We can please you in BI . _ Crossett Sh oes or in Selz-Schwab shoes New fall trousers just in. DORN & MINIS. NOTICE TO OUR FRIENDS AND CUSTOMERS WE have just finished installing a brand new 5 stand gin outfit; in addition to overhauling the gins we have been running for two seasons, putting them in the very best possible condition. Buying all the improved feeders and elevating devices, we think we are safe in advising our customers that they can have their ginning done here without waiting scarcely any at all for their turn, as with this equipment we should easily gin 125 bales each day. Rate for ginning 25 cts. per hundred, bagging and ties 40 cts. per pattern or bale. [ Would advise custo mers living some distance that it is easier to have frame made that will hold two bales of seed cotton. We can easily separate, putting one half of load in each bale. You can almost invariably sell both cotton and seed at highest market price without handling either all, after it is ginned. Thanking you for past patronage, and promising quick service and most courteous treatment it is possi ble for us to give, we are Beaver Dam