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FIRE INSURANCE E. J. NORRIS, Agent Edgefield, South ^Carolina Representing the HOME INSURANCE COMPANY, of New York, and the old HARTFORD, of Hartford, Connecticut. The HOME has a greater Capital and Surplus combined than any other company. The HARTFORD is the leading com pany of the World, doing a greater Fire business than any other Co. See Insurance Reports 1 T JU LIFE "HAS THE STRENGTH OF GIBRALTAR." w 1 1 JL^j FIRE AND LIFE INSURANCE. Pianos and Organs At present we desire to call especial attention to the Adam Schaff piano, which is used exclusively in the public schools of Chicago. The factory* has been established forty years. It is a strictly high grade standard piano. Prices of uprights are from $300 to $500. Farrand Organs. We have sold over 1,500 Farrand organs and all of them.are now giving satisfaction. We also car ry a line of other makes of pianos and organs. Any of our goods are sold on liberal terms of payment. Satisfaction guaranteed in every particular, Holland Brothers, Greenwood, S. C. We have never been better equipped than^we are this season to supply the boys and men of Edgefield county with Clothing, Si?o?S9 frills, folec?kw&er9 Etc* Large assortment cf all kinds. We de sire to cali especial attention to our large stock of Eclipse shirts for men. Notqingibetter on the market for the money. Drop in to see us. If we haven't what you want, we will crdsr it out for you at once. Dorn & Mims A E. Padgett, President W. H. Barling, Cashier Thos. H. Rainsford, Vice President W. A. Byrd, Asst. Cashier The Farmers Bank STATE, COUNTY AND TOWN DEPOSITORY Capital and Surplus s ^Earnings ESS $110,000.00 Total Resources over 300,000.00 After 20 years of successful banking, greets the public and its patrons for the year li> 12 with best wishes, thanking them for their patronage aud confidence in the past. Conservative business solicited. Interest paid on special deposits. Your account ap preciated. If not already a depositor, bo?rin now. I?IRECTORS: Thos. II. Kainsford, Dr. C. P. DeVore, W. B. Penn, E. H. Folk, S. B. Mays, C. A. Wells, W. II. Hailing, A. E. Padgett, I ll LUNCHEON FOR EfSHT PUZZLED HOUSEWIFE WILL FI?O THIS OF INTEREST, Elaborate Menu Composed of Sorrx Old O'shea fri New Form ?nd Somo That Are Realty New Rector Leaf, Rector Leaf.-Remove prrrp frort four grapefruit, add one-bait cup fal powdered sugar, two tea spoonfuls of orange cnracoa, on? teaspoonful each of lemon Jule? and Kirsch, and a spock of salt. Chin" Rud serve in coupe glasses with mint leaveB. Cream of Watorcress Soup.-Wash pick over and finely chop on? bunch watercress, add to three cap j fuis of white stock, bring to n boiling point ?n*l let simmer ten minutes? i ! then ?tr?in throv^h donbl^ thickness t j cheese cloth. Melt three and one-hall tabicL-pocn?uis o? butter, aOd foui | ; tablespoonfuls of fleur and add tc stock. Cook until mixture thickens ! add one cupful cf heavy cream, sea j : JD. with salt and pepper p.nd color i treen. Serve with thin triangulai ! . leces of toasted bread, j Scallops en Brochette.-Clean seal j lops, cook until they begin tc r'irivel. drain and dry. Put or ; -bewers alternating with smaL j slices of bacon. Cook in hot oveD j until bacon is crisp and brown. Ar ; range on serving''] Ish and garnish. I with cucumber puns filled with cubeE : of cucumber, lemon and parsley. ; Sweetbreads.-Parlcil four pnin j of sweetbreads in white wine tc i which is aUJed cae onion, ter i slices carrot, three stalks celery j one teaspoonful salt and one ? fourth teaspoon popper-corns 20 min j utes. Drain sweetbreads and glaze ic ? butter to which is added beef extract ! Arrange on pieces of sauted brea? { and pour over a thick sauce made ol j four tablespoons each of butter and flour, two-thirds cup each chicken stock and cream, yolk two eggs, salt pepper, cayenne and lemon juice tc taste. Dip a fork in beef extract and trail through the sauce. Garnish with j Btrips of cooked ham and green pep pers. A Basket of Mushrooms.-Cool long strips of macaroni tn boll ing salted water, dram but do noi rinse with cold water. Stick small wooden skewers at equal distances In a circular mound of cooked hominy Cover skewers with macaroni and weave long basket. Pill with? stewed mushrooms prepared as follows: Clean one pound mushrooms, remove caps and slice in pieces. Saute lc five tablespoons butter three minutes Sprinkle with tait and pepper, dredge with flour and pour over one-half te three-fourths cup cream. Cook- fivV' minutes. Porcupine Salad.-Remove skim from eight small tomatoes anc let stand until chilled. Arrangi lettuce '.oaf cn a plate, in cen ter put one tablespoon ealad dress ing, on dressing place a tomato which has been stuck with sman strips (il ! celery and green peppers at regula: intervals. Sprinkle with finely chopped parsley. Waltham Salad Dressing,-*-SIIs twe teaspoons each salt and ?Ugar one teaspoon mustard and *one eighth teaspoon pepper. Add one eg: slightly beaten, eme-femrth cup vine gar and one cup sour cream. ? Cool in double boiler until mixturo thick ens. Siberian Charlotte.-Line Individ nal moulds with lady fingen rushed over with rum. Cavei bottom of mould with orange ice tc the depth of one-half inch; then adi enough whipped cream sweetened and flavored with vanilla to fill mould Place small moulds in a pair or large: mould. Cover, pack in salt and ice and let stand ono and one-half hours Lady Fingers.-Beat whites threi eggs until stiff, add graduallj one-third cup powdered sugar an? continue the beating. Then adc yolks two eggs beaten until thici and lemon-colored, and one-foart? teaspoonful vanilla. Cut and fold li One-third cup fleur mixed with one eighth teaspoon salt. Shape on t tin sheet covered with unbuttered pa p,?r, using a pasty bag and tube Sprinkle with powdered sugar an? bake In a slow oven. Scalloped Fish. Take any bolled fresh fish, as trou or whitefish; pick Into flakes and b< careful to free from all bones. Scat ter tho shredded fish In the bottom o: an earthen dl8h, cover with a layer o cracker crumbs, then a layer of fish put in a little pepper and salt? it nee essaryj add a teaspoonful of raeltet butter, then another layer of crumb* thon of fish, seasoning, and BO on un til tho dish is nearly lull. Have a lay cr of crackers on top, and over th? whole pour enough milk to cover. Pu! a small plato on top and bake for ll minutes in a hot oven. Before serv ing take o.f the plate to let it brown Lngllsh Dumplings for Stew, These are very simple, but tel times out of t.velve uneatable. Th? following are always a success: Tai* one cup of flour (or more, according tt quantity needed), two heaping tea spoons baking powder, half teaspooi salt, mix with about three-quarters cul of milk to make a dough very soft Flour palms of hands and, handling ai lightly as possible, drop in pieces 01 top of stew (size desired). Leav? cover off stewpan for 15 minutes, cove; ?br another 15 minutes and send t< Caljie Immediately. SO RI ORE BURIED FWGHRS ItastachuBetta Man Invents Cooking Utensil That Will Se Hailed With Delight. B? nrgGhioas little cooking utensil that wuf &wo thc cook a burned fla ?or or two has been designed by a MasGacJausefb* man. Tt consists of a baking pan -with a lifting attachment ay which it-eau bo carried about wit?? rot touching the hot pan, even ander protection of a cloth. Tho oppo Makcs Hot Pans a Joy. site sides of the pan are turned down to form grooves. ? piece of strong wire is beni into a handle ord the two ends form iciur prongs that can be thrust through the groves on the sides of the pan. Tho prongs are bent slightly downward at the points so they will not slip out too easily, but will afford a purchase on the groves when the pan is to be drawn out of the oven. Even with a cloth for protec tion it is sometimes difficult to get hold of the paa when the bread or cake has risen to the edge. HOW TO MAKE JAMBOLYA Mexican Style of Seasoning and Flav oring MaK.es This Dish Most Appetizing. Take a young chicken and cut it into small pieces, saving heart and liver. Stew all slowly until tender, having the meat covered with soup when done. Take the meat out of the soup, drain, and fry a good brown. Slice two onions thin and fry brown. Put the browned chicken, onions, an'd a small can of oysters in the chicken soup. Season highlv with salt and red pepper; a couple of green pep pers, chopped fine, are a great im provement- Put over the fire and let come to a boil. Have washed and dried two cupfuls cf rice. Put the rice in the boiling soup, let cook un til done and moderately dry; 25 min utes should bo long enough. Can be eaten plain or with tomato sauce, made hy bolling bah* an hour a can oi tomatoes, strained and seasoned with one-half teaspoonful of mace; season to taste with one teaspoonful of sugar arid a little cayenne pepper. Ii much rooms are liked, a few In tue satire are very nice. If the chicken is al lowed to cook till the bone3 can be taken out, it is nicer. Sometimes 1 use mushrooms In place of oysters, and they are splendid.-R. W. in Wo man's"Home Companion Peanuts and Rice. Two cupfuls of cooked rice, one cup ful of peanut butter, one cupful oi cracker crumbs, one-half cupful of milk, two eggs. Have the rice well cooked and salted, and while hot stir in.the peanut butter, stirring until all is well mixed. Then add the milk, the eggs, well beaten, and lastly nearly all the cracker crumbs, leaving some to spread over the top. Shape into a rounding loaf, place in a buttered pah and spnead the remainder of the cracker crumbs over the top. Bake till a nice brown, and serve on a hot plate garnished with parsley. This is delicious when made right.-Ladies Home Journal. Lemon Sauce. Squeeze and strain the juice from a large lemon into a saucepan, then add to it one large tablespoonful oi butter, ono ^spoonful of salt and a teaspoonful or pepper. Beat over thc fire until thick and hot. but. do not let it boil. When dono, mix with the beat on yolks of two eggs und servo at once, either over thu Usu or in a sop arate sauce boat. Ginger Drop9. One trap of light brown sugar, one j egg, two-thirds enp of butter, two- ? thirds oup of molasses, one-half cup of cold water, large tablespoon gin ger, one large- teaspoon soda, flour to make thick batter. Drop by teaspoon fuls on a well-greased pan, bake lu j moderato oven. These are very uk o ? if properly made. Steamed Batter Pudding. One cup of sugar, one egg, two ta blespoonfuls of butter, two cups flour, one- teaspoon baking powder, one-half I cup seeded raisins, one-half cup sweet ' milk. Pour into a greased dish, place 1 aver boiling water and steam one 1 hour. Immerse Onions. Onions may be prepared for slicing or cooking without the slightest dis comfort to the one peeling them by Immersing them in water and occa sionally redipplng during process of peeling. FIRST MEAL OF DAY BREAKFAST DISHES THAT WILL BE RELISHED BY ALL CcHlectten of Roclpej That WU! Offzr Something Appetizing With Which to St3rt the Da/-Dainty and Taaty. Minced Veal on Toast.-This is a favorite breakfast dish. Mince tho cold veal (you have left over from your roast), moisten with the gravy or milk, or butter. Season, heat and servo on crisp dices ol" toasl. Veal Croquettes.-Rub smoothly to gether a tablespoon of butter and two of flour, add a cup of scalded milk and etir until lt thickens. Stir in a pint of finely-chopped cooked veal, and season with parsley, ouion juice, cel ery salt, salt and pepper, bat don't overdo the onion. Mi:-: weil and let ecol. Then iona in cones, roil ia crumbs and fry in hot lat. Hashed jtcak on Tenet.-An excel lent way to use cold beefsteak, of which there is often some left over, is to remove all fat. bone and grist.'c. and chop it fine. Put it in a stew pan with a tablespoon cf butter, a season Iv: of salt and pepper, and enough boiling water to moisten it. Place it where it will keep hot. Toast and butter thin slices of bread, and pour the hashed meat over them. Frizzled Beef.-A ocp of thin sliced, dried and smoked beef, a tablespoon ? of bot butter, a cup of scalded cream ! anil a well-beaten egg are the ingredi-1 ents. Tho dried beef should, first hs i soaked for ten rain: :es in hct water, j Iben drained, awl tho butter added, i and as soon as it begins to curl over the fire, add the cream and the egg. Season to taste and serve hot. Breakfast Sausages for Four.-One and a half pounds pork chcrps, remove bones and fat. Put remainder of meat through meat cutter, season with pep per and salt and a very little sage and make into balls. While preparing meat put bones ant; fat into skillet and fry. After meat is prepared re move bones and fat from skillet, and fry meat In the hot grease to a crisp brown. Lift the sausage cakes from the grease and put one heaping tea spoon of flour into the grease to form thick gravy with one pint of hot water. When ready to serve place on a warm platter, pour gravy over the sausage balla. Egg Cream Toast.-This is a deli cate variation of eggs on toast. Have ready half slices of toast. Mel* '~> a quart saucepan one tablespoon c 'Ut ter, and stir in one tablespoon of iiour. Let it cook and bubble a moment, then draw to the edge of the stove and add carefully one cup of mille, stirring constantly, and cook until lt thickens. Season with half a teaspoon of salt and keep warm; do not bum. Beat the whites of three or four eggs stiff, add the yolks and beat again; then fold carefully into the cream that was made, just as the whites aro fold ed imo cake. Cook from three to live minutes, neap on the toast and serve at once. Satisfactory Floor Stain. The boards had become old-looking from being scrubbed and needed a stain, so I took olive green dye and applied with a broad brush, using tfte dye as hot as possible. This, of course, dries as rapidly as though the floor were only being washed. If wax is used the effect is very good and the floor is also saved from wear. I take a quarter of a pound of paraffin and dissolve in a pint of turpentine putting the turpentine in a double boiler and leaving it in the hot water while I used it, to keep the paraffine liquid. This is painted on just as the dye was done and hardens as quickly. In amati houses it is very hard tc give up the use of a room for some days to allow the floors to bo newly finished, but this plan may be easily followed, and is most economical. A Tasty Sandwich. It was the memory of a childhood appetite which inspired a woman to serve brown bread sandwiches spread with horse radish and sugar with her afternoon tea. The snappy pungency of the horse radish was very delight ful The horse radish had, of course, been mixed with vinegar, tho slightest possible amount used, and lt was sprinkled lightly with powdered sugar Tlie brown bread was made of '.\hole, wheat, and graham flour and was cul j as thin us possible. Uncooked Caka Frosting. Take two cupfuls of confectioners' sugar and add throe tablespoonfuls of cocoa. Add enough nillk (usually four tablespoonfuls) to make a thick paste. Jlelt one tablespoon^ . of butter, add one teaspoonful cf anilla and mix well. This mak very good frost ing, sufficient a two-layer cake. The butter Aa the frosting from harden!" aig it a soft, creamy consisten. . Baked Flour. Flour, baked In the oven till thor sughly heated and dry, is much mar-e wholesome for thickening gravies, soups, sauces, etc., than the raw flour, which needs long cooking in liquid 'Home Department," National Maga sine. Smooth Starch. To prevent starch from crusting )ver after making it, lt left to stand, tdd about a tablespoonful of keroser.o vhen you remove lt from the stove, t will be free from lumps and smooth. EXCURSION RATES. Round Trip Excursion Fares Via Southern Railway-Premier Carrier of the South From Edgefield. (Proportionately reduced fares from other point.-. ) Chattanooga, Tonn, and r^m' ?10.45. Account National Asso ciation of Teacher-) in colored schools, .Inly 24-28, 1012. Tickets .-.old .Inly 22 and 23 and for train* scheduled to arrive Chattanooga be fore noon July 24, 1912. good re turning to reach original Minting point not later than midnight Aug. :j, 1912. Atlanta, Ga. and return. Ac count Biennial Meeting, Grand United Order of Odd Fellow! (< o? oredj Sept* iber 9-14, 1012. TIcK ets sold September 7, y and 9, j ? good returning Sepieniber 21, 1912? ?harlottsvilie, Va. and return: Account University of Virginia Summer School, .June 19-Auguist -? l'J12. Tickets sold June ! .. 10*2p5 21, '24, 25, July - and 3, 19ii, viih final limit returniug nf teen days from ?late ol' sale. black Mountain, N. C. and re turn. Account M on treat C?iaiv.atv? qua and Religious Assemble , ?'. .y 7-Augu.*t ni, 1912. Tickets sold! July .'), 12, 19, 28, 29, August 2. ? ;i, l; and 19, L912, good returning September 1, 1912. Chicago, 1!!. and return 830.50. Account National Educational As sociation, July ?-12, 1912. Tickets sold July 8, 4- ?ind 5, .1912, good re turning August 31, 1912. Toledo, 0. and return $27.55, Account of Baptist Young People's L'uion cf America, July 4-7. 1912. Ticket? sold July 2, 3 and 4, 1912, good returning July 10, 1912. Atlantic City, N. J. and return 24.30. Account Prohibition Na tional Convention, July 10-12,1912. Tickets sold July (i, 7 and 8, 1912, good returning July 18, 1912. Washington, D. C. and return, 817.30. Account International Bi ble Student's Association, July 6-15 1912. Tickets sold July 4 and ?, 1912, good returning July 17, 1912. Knoxville, Tenn, and return, $10.5<J. Account Summer School of the South, University of Tenn, essee, June 18-July 26, 1912. Tick ets'sold June 10, 17, 18, 22, 23,' 29 July?, 7 and 13, 1912, good re-, turning fifteen days from date of sale. Chappel Hill Station, N. C. rind return ?11.95. Account Summer School, University of North Caro lina College, June ll-Jnly 20r 10.42. Tickets soid July 7,;i, 9, 1912*gOod returning July 23, 1912. For detailed information, ?..''on. nearest Liehet a g .-ut <jr th? under ?gned. Pullman sleeping car ser vice and dir.ii.g car servie - on all through trains. 'Round trip ,-nm UK excursion fares now in ei'?'Ct le -i resorts. NV. E. McGbee, AGPA., Columbia, S. C. A. H. Acker, 'IPA., Augusta, Ga. Schedule Changes Southern Rail way-Premier Carrier of the Scuth. Effective Monday, July i, 1912, the Southern Railway announces schedules between Aiken and Edge field will be as follows: Train ??J?3 daily leave Edgelield 9:10 a. m. a Trenton 2:35 a. m. No. 231 cuily leave Edgelield 10: 13 a. rn. leave Trenton 10:33 ?.. rn, arrive Aiken 11:25 a. m. No. 220 daily except Sunday leave Edgelield 1:40 p. m. leave Trenton 2:05 p. m. arrive Aiken 3:00 p. m. No. 207 daily leave Ed geh* eld .. ->0 p. m. arrive Trenton 7:10.$ No. 208 daily leave Ti .::* ?c 9:45 a. m. arrive Edgelield 10:05 a m. No. 230 daily leave )':. mon 10: 40 a. in. arrive Edgelield l 1:00 a.m. No. 2JO daily except Sunday loaves Aiken 11:50 a. m. leave Trenton 12:50 p. m. ai rive f?dge iield I :ln p. ll). No. 232 leave Aiki'ii 3:30 p. m. leave Trenton 4:30 p. m. Edgelield 4:55 p. m. No. 2ot? daily leave Trenton'7:30 p. in. arrive Edgetield 7: YV. E. ?IcGl.ee, AGPA., Columbia, S. C. A. II. Acker, TP A., Augusta, Ga. EXECUTRIX NOTICE. All persons having claims against the estate ol' 15. F. (danton, de ceased, wiil present the same duly attested to Mr. W. F. "West, who bas been duly authorized to act for me, and all persons Jindebted to said estate will please make pay ment to him. Cornelia B. Glanton, Q ual ified Executri x. June Ht, 1912. 1 lot ol' one piece Dresses, real raines ?2.u0 to dose out at 9Sc. RnW-r .