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NEEDS SOiiriE PLANNING BUT TO THOSE FOND OF SHAD \ COOKINC IS WORTH WHILE. Properly Prepared, lt May Be Madi to Serve Several Meals-Planked Probably Is the Best of All Ways. This ls the season for shad. \f a popular vote were taken as to which ls our most delicious fish, probably shad would come out far in the lead Eut the housewife who caters for a small family is inclined to regard early shad as a pretty expensive lux ury. It does, in fact.?call for some clever planning, but a fine roi shad can bc made to serve for several meals and at the same time satisfy the most critical appetite. This ls made pos sible by first having the shad split, using one-half for baking, the other half (the bone side) for broiling. The roe can be served at still another meal in any one of a number of ways. The famous way of cooking a shad is planking it. a method that has been handed down to us by fishermen, who utilized driftwood instead of a pan. They baked the fish on the wood, and the fumes of the cedar or hickory flavored the fish so deliciously that this makeshift custom has been adopted by epicures all over the world. Planked Fi~h.-Plr.nked fish should be baked on a board of cedar, hick ory, oak or ash. Place the board in the oven until very hot. Now paint the board with butter or olive oil. place sh&d on it, season with salt and pepper. If fish has been split place skin side downward on board, brush with butter or olive oil, and dust with salt and pepper. Baste often and bake until golden brown. This takes from 20 to 30 minutes, according to thickness of fish. Serve with parsley, lemon, sliced pickles or maitre d'hotel butter. Maitre d'Hotel Butter.-This is made by working one-fourth cup but ter till creamy, then add one-half tea spoon salt, one-eighth teaspoon pep per, one-half teaspoon chopped park ley, then one tablespoon lemon juice and on* tablespoon Worcestershire sauce. This may be served hot or cold as desired. Baked Shad.-Remove scales and Insides, wash both inside and outside, and wipe dry with a cloth. Run both sides with salt and pepper. Grease the bottom pf a roasting pan with butter or olive oil. This prevents the 6had from sticking. Paint the top of fish with olive oil or pieces of butter. Place In a hot oven for ten minutes. Now take pan out of oven for a minute and cover the fish with the following mixture: Three-quarters of a can of tomatoes, one green pepper and two onions chopped fine, one ta blespoon of sugar, one teaspoon of salt, one-half teaspoon of pepper. Bake for 25 minutes, basting occa sionally. Serve on a platter garnish ed with parsley or water cress. Broiled Shad.-Remove scales. Bplit and. wash. Wipe fish dry. Grease the broiler well with oil or butter, place shad with the skin side down ward on broiler. Now have a good, bot fire, hold shad near the flame so as to sear over the outer surface at first, in order to keep the juices in. then move it a little farther from the flame, and cook for twenty minutes. Melt three teaspoons of butter, add one teaspoon of salt, one-half tea spoon of pepper, mix. Place shad on hot platter and pour sauce over it. Veal and Oyster Pie. Cut one pound of neck veal into small pieces, put them into a sauce pan covered with water and stew them for an hour. Cut two ounces of pork Into bits and put them in with the veal and add one chopped onion, one table spoonful of thickening, a teacupful of milk and salt and pepper to taste. Cook the mixture for twenty minutes longer, then turn ir to a shallow dish, put a breakfast cupful of oysters over the top. dredge in some pepper, salt and flour and cover the pie with a common pie crust. Bake for about half an hour and serve either hot or cold. Ginger Snaps. To make delicious ginger snaps, "boil together a cupful of shortening, half a cupful of sugar and a pint of molasses, and then a teaspoonful of cinnamon and a teaspoonful of gin ger. Dissolve two teaspoonfuls of soda In a tablespoonful of vinegar and add lt to the boiled mixture. Stir in three or four cupfuls of flour, enough to make a fairly stiff mixture. Put in a good place overnight. Sprinkle the board with granulated sugar in stead of flour when rolling out the snaps. Potato Soup. Six potatoes cooked. Mash while hot, add 1 pint milk, onion to taste, salt and pepper, tablespoon of butter. Cook onion in milk, to get flavor: pour this on to potato, add butter, salt and peppe*. Strain when ready to serve. Take common crackers, halve them, butter and brown in oven, or cut bread in small cubes and brown in oven to serve with meat Dishwashing Help. Any man or woman who is obliged I to wash dishes will find that a dish cloth made of a piece of woolen goods Is the greatest help obtainable. Take a piece of wornout woolen goods-un derwear ls quite suitable. One can cle?n the dishes in half the time with les? effort and with one rinse in soap Budr. bave a clean dishcloth each time. SATTER FOR LITTLE CAKES Really the Best of All Forms of Thi3 Preparation for Home-Made Delicacies. The following recipe fer cake bat ter can be used with good results in little cakes: Cream half a cupful of butter with a cupful of sugar. Add the yolks of two eggs and beat. Gradu ally add half a cupful of flour, sifted with two level teaspoonfuls of baking powder. Lastly add the beaten whites of the eggs. When the batter ls mixed divide lt Into four parts. To one part add chopped nut meats, to. another a dash each of cinnamon, grated nutmeg and allspice, to another orange extract and half a teaspoonful of grated orange rind and to the fourth part half a tea spoonful of vanilla. When the cakes are 'baked, cut. and cool frost them. Prepare a stiff icing of the whites of raw eggs beat en stiff and confectioners' sugar. Beat the icing until it is creamy and smooth. Flavor it with a little vanilla and frost the nut cakes and the spice cakes. In the center of each nut cake place a nut meat or a candied cherry. Place small strips of citron on the spice cakes, in designs. If desired. To some of the white frosting add a beat en egg yolk and a drop cr two of orange extract, with a little more suear, and with this frost the orange cakes. A little candied orange peel can be used to decorate these cakes. Melt grated chocolate wifh confec tioners' sugar, beat it carefully into the remaining white frosting and Ice Lhe plain cakes. LEAVING MUCH TO CHANCE Old-Time Cooking Directions Were Not Very Specific as to Portions to Be Mixed. The modern housewife, who appor tions her foods and mixes cakes and cookery recipes with mathematical precision, can find nothing more amusing than some of the vague di rections by which the old-fashioned cook of several generations ago pre pared foods. These random sentences, taken from a little cook book that be onped to thc great-grandmother of a Baltimore* girl, suggest pointed ex amples: Take whatever quantity of rice rou think proper, according to the size of your family; boil it in good broth and some lard; when cool mix !t with as much flour as rice, a good 3eal of butter, some eggs to hold it together, and make a puff paste of lt. Form Into hot cakes of whatever shape and bigness you please, and bake. If your fire is not very quick and clear when the poultry is laid down to roast. It will not eat near so sweet or took so beautiful to the eye. According to the goodness of your Bre, your meat will be done sooner ar later. A few eggs, a little milk, a pinch ot salt, sweetening to taste, flour to thicken, a good beating, and bake ac cording to Judgment. (These are di rections for .1 breakfast bread.) Jellied Cucumber Salad. Three cups cucumbers cut into small blocks, 1 cup white wine vine gar, 1 ounce gelatin, 1 large bay leaf, 2 teaspoons salt, 1 teaspoon pepper corns, ? blades mace, mayonnaise dressing. Soak the gelatin In a cup of cold water for half an hour. Put the bay leaf, pepper-corns and mace into a saucepan, add 2 cups of boiling water, cover the pan, simmer for 15 minutes, strain and measure the liquid. If there is not a cupful and a half, add sufficient water to make that amount. Turn In the gela tin, stir until dissolved and add the vinegar. Stand away until cold, but cot stiffened. Arrange the blocks of cucumber (which should be free from seeds) in small molds and pour over them enough of the gelatin prepara tion to cover well. Put in the refrlg srator to stiffen and serve. For Weakness and Loss of Appetite Thc Old Standard general strengthening tonic, GROVE'S TASTELESS chill TONIC, drives out Malaria and builds up the system. A true tonic ..- ' c-<rt; Appetizer. For adults and children. C?e. TO ONE AND ALL: I will have by May the public in repairing Also .viii have a first Dam Mills, and will ci my planer mill stand. One car I One car | One car I One car 1 I also have a comple your many wants at p E CLEMSON AGRICULTURAL COLLEGE. Enrollment Over 800 -Value of Property Over a Million and a Third-Over 90 Teachers and Officers. TiciCrVGCk PrmvCQC!* Agricultural, (seven courses). ^b1^ V^UUI ?C?. Chemistry; Mechanical aud Elec trical Engineering; Civil Engineering; Textile Indintry; Architectural Engineers. OUfyp-j- f^finyQPQ 0ne"Year course in agriculture; 2 OHUI L VjUUl Ot?b. year course in textile industry; four weeks winter course in cotton grading; four-weeks winter course for farmers. l~*/-\c?4-? Cost per session of nine months, including all fees, V^UOo. neat( light, water, board, laundry, and two complete uniforms, 133.45. Tuition, if able to pay, $40 extra. Total cost per session for the one year agricultural course, 117.55; four-wseks course all expenses, $10. Scholarship and Entrance Examinations: The college maintains 167 four-year agricultural and textile scholarships, pnd 51 one-year agricul tural scholarships. Value of scholarships $100 per session and free tui tion. (Students who have attended Clemson College, or any other col lege or university, are not eligible for the scholarships unless there are no other eligible applicants. Scholarship and entrance examinations will be held by the County Superintendent of Education on July 11th, at 9 a. m. NEXT SESSION OPENS SEPTEMBER 13, 1913. Write at once to W. M. RIGGS. President. Clemson College, S. C., for Catalog, Blanks, etc. If you delay, you may be crowded out. NATIONAL CONSERVATION EXPOSITION WILL SHOW HOW TO LIGHTEN WOMAN'S BURDEN'S WOMAN'S BUILDING AT NATIONAL JUW??KVATION EAKUOM?ON. P all the subjects that come undor tho general head of "Conservation" none, perhaps, is more important than that of the conservation of the health and the energies of woman. The National Conservation Exposi tion-an Exposition not local in scope, but national-will have its Wom an's building. In this building will be shown hundreds and thousands of things that appeal to women. It will be a building for the women and under the charge of women. Mrs. Horace Van DeVenter, of Knoxville, a daughter of Justice Horace Lurton of the Supreme Court of the United States, is presi dent of the General Woman's Board of the Exposition and she is being assist ed In her work by a-large corps of enthusiastic women of the South. Women's boards to further the work, to arrange for exhibits and to develop plans that have been made are being formed in different communities and in different states. The Exposition will open September 1 and will continue until Novem ber 1. SOUTH'S GREATNESS WILL BE SHOWN AT NATIONAL CONSERVATION EXPOSITION IN KNOXVILLE, TENN. NEW SOUTHERN BUILDING NATIONAL CONSERVATION EXPOSITION. GREAT already in the diversity of its manufactured products and constant ly growing greater is the South. Millions upon millions ol* dollars al ready are invested in the factories of the South and millions upon mil lions ...jre will be added as thc years roll by. At the National Con servation Exposition, which will be heid in Knoxville, Tenn., from September 1 to November 1 of the present year, there will be a Southern building. This structure already is well under way. In it will be contained and shown the multitude of manufactured products of the Southern States. The exhibit will show the immense strides the South has been making in the last few years. Manufacturers in Baltimore, Birmingham, Nashville, Atlanta, Winston-Salem, Knoxville, Maryville, Cincinnati, Louisville and other large cities of the South will be represented with displays. lething Needed 15, 1913, a first-class machine shop and wish to serve all kinds of machinery such as is used in this country, class machinist, Mr. J. C. Walker, now of the Beaver irry in stocka complete line Ol piping and fittings at 1 have just received kerosene oil gasolene flooring and ceiling One car patent plaster One car brick Two cars shingles ite line of merchandise at the depot and can supply rices to compete. I solicit your patronage. . S. JOHOSON i Guau?! Guano! Southern States Phosphate & fertilizers Company's doods. P. &F; Ac D. Bone Augusta High Grade, Acid of ail Grades. These goods are now in the ware house ready for delivery. Monuments and Tombstones. I represent the Spartanburg Marble and Granite works in this section and shall be pleased to show you designs and quote prices on all kinds of work. Write me a card if you are interested and I willeall to see you. John R. Tompkins, Edgefield, S. Carolina ???ie Levy ??sip9y Is ready with your spring clothes and hats. Men's suits in Linens, Mohairs and worsteds-hats in Panamas, Straws and Felts-underwear and ties. . t Everything Thaft^oys Wear Most complete Ready-to-Wear Wom en's department in the South. Order By Parcels P?SI No matter what your walk in life, or what your station may be, you have an opportu nity to be the possessor of a bank account, and it only re mains for you to realize the importance of this one thing, to render you independent. OFFICERS: J. C. Sheppard, Pres.; W. W. Adams, Vice- j pres.; E. J. Miras, Cashier; J. II. Allen, assistant Cashier DIRECTORS: J. C. Sheppard, W. W. Adams, J. Wm. Thurmond, Thos. H. Rainsford, J. M. Cobb, B. E. Nicholson, A. S. Tompkins, C. C. Fuller, W. E. Prescott. Albemarle-Hoffman NEW YORK A new modern hotel representing a Five Million Dollar investment on the sight of the former Hoffman House. Broadway, 24th Street, Fifth Avenue. THE ACME OF ARCHITECTURAL PERFECTION. LOCATED AT THE HUB OF NEW YORK'S GREATEST BUSINESS, OVERLOOKING MADISON SQUARE. Accomodations for 1,000, offering maximum luxury and comfort at mucw lower rates than offered in any other hotel in America, con sistent wi}h highest class service. A Good Room at $1.50 Per Day. A Good Room with batn $2*00 Per Day. Handsome apartments of any number of rooms at proportionate rates. The management is a guarantee of the highest refinement and protection to ladies and families. 1 I Telephones, Madison-3440-3560 DANIEL P RITCHEY.