Historical Newspapers of South Carolina

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We please particular folks with our work because we're "on to the job." Our printing bespeaks individuality. It's superior because of the excel lent type faces which we've installed. We make a specialty of high class work. m m It's Been Handed to Us that we are expert printers. That we've had handed to us for 78 years. Holding Down our Record and we are going to hold it as long as we do printing. It's a record worth while. Won't you, try us on your next order? Come in and let us show you samples of work that we've done recently. If you are going to need job work any time soon, now is the time to have it done, in order to avoid the rush later on. You will get better work by doing this. We've Been Jobbers 7 And we're Still Jobbing. 1 s The Edgef?eld Advertiser, FOR THE AFTERNOON TEA j Delicious and Somewhat Uncommon Biscuits Are Those With Flavor of Walnuts. Walnut Biscuits-Delicious and un common biscuits for afternoon tea may be made from the following re cipe: One pound of flour, four ounces of butter, the same quantity of sugar, one eec;, and three ounces o! finely choppeJ walnuts. Beat butter and sugar together, add ing the egg, thoroughly whisked. Stir in the Hour very gradually, working lt Into the other ingredients till all be comes a smooth yellow paste. Turn on to a floured board and kneadln the walnuts with the fingers. Roll out, cut into shapes with a fan cy cutter, and make in a slow oven for half an hour. Walnut Roll-Shell and skin four ounces of walnuts and chop very small, place one pound of icing sugar In a bowl, adding part of the white of one egg and a dessertspoonful of wa ter Stir vigorously, add part of the nuts, then more egg, proceeding in this manner till all the nuts are added. Mix in five drops of almond flavor ing, and turn the mixture onto a sug ared board. Knead with the fingers and shape into a roll. Put away for several hours in a cool place till thor oughly set, then cut in slices and ar range on fancy dishes. Spareribs should be parboiled be fore roasting. Creamed cauliflower, served in green shells, is a pretty and tempting dish. t It ls best to roast or pan chicken with the breast down. It will be more juicy. For 15 cents you can buy a little de vice designed for sprinkling clothes evenly. If a bag of sulphur is kept in the bird cage it will drive away lice in 1 it weather. Left-over jelly of several different kinds mixed together can be used for cake filling. Do not nut salt in the water in which peas are cooked. It will cause the skins to crack. When rubber gloves wear into holes try mending them with surgical ad hesive plaster. Try adding a leaf of spinnach to water in which peas are cooked; they will keep a good color. Rub brown sugar on a sliced ham before boiling lt. The ham will have a delicious, flavor. Maryland Fried Chicken. Have the chickens dressed and on Ice for at least twelve hours before cooking them. Dust each piece with salt and pepper and flour well. Have an iron frying pan half full of lard and smoking hot; then put in the chicken, cover and let cook for half an hour, turning from time to time. When tender, and a rich crisp brown, pour the fat from the pan and add a large tablespoonful of butter and let brown; then stir In a tablespoonful of flour and stir smooth. Pour in a cup ful of rich milk or thin cream and stir and cook until you have a smooth, creamy sauce. Season to taste with salt and pepper. Arrange the chicken on a heated platter with fried strips of cornmeal mush around lt; add a little curly parsley, and serve the sauce in a separate dish. Washington Pie. ' One-quarter cup butter, one cup sugar, two eggs, one-half cup milk, one and one-half cups sifted fleur, one rounding teaspoon of baking powder. The way in which this is put together is a little unusual, but if you 'can follow the directions I think you will be pleased with the result. Cream the ' butter and sugar by hand, add the eggs one at a time and slap them in by hand. Then use a spoon and add milk and most of the flour and beat well. Add the baking powder sift ed with a little of the flour, and do not beat much after adding If. This makes a fine-grained, light cake. Rhubarb Wine. Put the stalks through a meat chopper. Measure five pounds and add a gallon of cold water, a half ounce of gelatin, and the grated rind of a lemon. Let stand three days and then add three pounds of sugar Let lt ferment as long as lt will, filling up for evaporation. Bottle and seal. Suburban Life. 1 Flavoring Bouquet. A kitchen bouquet for flavoring soups can easily be made. Take a few sprigs of parsley and wrap them around pepper corns, whole cloves, a hay leaf and other herbs that are at hand. Tie up tightly. This ian be removed from the soup without trou ble. Apple Custard Pie. Peel sour apples, stew until Boft and not much water left and rub through a colander. Beat three eggs ior each pie to be baked and put In at the rate of one cup butter and one cup sugar for three pies, season with nutmeg and bake as pumpkin plea Chocolate Raisins. Seeded raisins dipped in melted sweet chocolate are very nice. If you wish to do a candy stunt get the big table raisins and seed them carefully without breaking them off the stem. Then dip each one in the chocolats. MADE WITH RHUBARB SUGGESTION THAT WILL IM PROVE PIES AND TARTS. Use No Water In the Preparation of the Plant-Cobbler a Special Lunch eon Dish That Has Few Superiors. Ahubarb ls one of the spring's blestv lngs. Its Hst of health-giving possibil ities is almost endless, and its advo cates as the giver of beauty are num bered by scores. Pies and tarts of rhubarb are old fa vorites. There is a good deal of diffi culty experienced in making them be cause of the fact that rhubarb is geu erally co juicy that it soaks the under crust. To lessen the amount of juice do not use any water in the prepara tion of the rhubarb. Cut the stalks, after they are washed, dried and skin ned, in half-inch lengths, cover them with sugar and put them in the crust. There can be two erupts, or the top of the pie can be barred with pastry. When making rhubarb tarts prepare the rhubarb with the crusts separate ly. Hake crisp crusts in muffin rings. Wash, dry and skin rhubarb stalks, cut them into pieces and stew them slow ly until perfectly tender with a very little water. Add sugar when they are taken from the stove, while they are still hot. Chill the rhubarb and at the last minute put it into the crusts. Rhubarb cobbler, made without an under crust, of course, is a delicious luncheon dish for the devotee of rhu barb. To make it prepare a batter of a cupful of sour milk, a half teaspoon ful of soda dissolved in a little cold water added to the milk, a tablespoon ful of butter and enough flour to make a medium batter. Put rhubarb, cut In 6hort lengths, in a pudding dish and sugar it generously. Then pour over it the batter. Hake lt In a mod erate oven. Serve it hot with boiled custard or sugar and cream. Rhubarb pudding, which is a fa vorite with children, is made on the order of apple brown betty. To make it cut the rhubarb in pieces, put a layer of it in a pudding dish, cover it with sugar and then put a layer of bread and butter. Alternate layers of fruit and bread until the dish is done. Cover it and bake it half au hour, re move the cover and bake ten minutes longer. Serve with a hot sauce of any desired flavor. SHOULD BE WORTH TRYING What ls Known as Turkish Salad IG Composed of a Vast Number of Ingredients. Two tablespoons gelatin, three large cucumbers, one teaspoon onion juice, one cup boiling water, dash red ! pepper, one-half teaspoon salt, few sliced tomatoes, crisp lettuce leaves, one tablespoon vinegar, red mayon naise and one cup cold water. Peel and slice the cucumbers, place in a saucepan with the cold water, bring to a boiling point and cook slowly until soft. Dissolve the gelatin with the boiling water, add onion juice, vinegar, seasonings and cucumbers. Strain and add a few drops green col oring pressed from boiled spinach leaves; then pour into a wet ring mold and chill thoroughly. When stiff, remove from the mold, fill the center with red mayonnaise and gar nish with sliced cucumbers, tomatoes and lettuce leaves. The red mayon naise is made by cooking a can of tomatoes: strain and cook the juice again until it is reduced to two table spoons. When cold, add to the regu lar mayonnaise until the desired tint ls obtained. - Cleaning a Chenille Tablecloth. Almost the only safe means of clean ing a chenille tablecloth will be by dry-cleaning it: Use a quart of bran or cornmeal, mixed with a handful of salt. Meat it in the oven without scorching it. than rub It well into all parts ol' the cloth just as with suds. Finally roll up with the meal scattered thickly over all parts and put into a closed box to stand for a day or two, then repeat, the process and the sec ond time should show a decided Im provement effected in the cloth. For any stains or obstinate soil marks sponge with a little alcohol or ben zine. This will greatly improve the cloth, though it may not make it like new. Red Cabbage and Celery Salad. Have a fine and firm red cabbage, trim off all outside leaves, cut the In ner portion into quarters and remove the stalks. Cut the rest into fine shreds and add to lt. in the salad bowl, a head of celery cut Into iucb pieces. Make a dressing by beating 1 egg. stirring into it gradually a tablespoon of salad oil, a tablespoon of red wine vinegar, a pinch of sugar and umstand, salt and pepper. Pour over the cat? bage and celery, garnish with sliced gherkins and capers. A grating ot cheese adds to this. Appetizing Side Dish. One cream cheese, a gill of pure cream. a small jar of bar le due jelly and a little paprika may be made into a charming looking little "side" appe tizer for a chafing dish party. First the cheese and cream are beaten to :t froth to form a puffy cake almost fill ing a soup dish, then a hole is du^ in its center, is filled with bar le du and finally the entire surface is sprin kled with paprika. To write about ii Lakes longer than to make this shit dish, but lt live6 long in the memory of thoBe who have eaten of iL STORE MUST BACK UP ADVEFsTSSIN3 Much Depends on Treatment of Customers-Why Some Publicity Fails. By MAX BARNETT. The fundamental principles of ad vertising, when systematically ar ranged, are a science. The skill which you display in us ing the tools of advertising may be more or less artistic, but scarcely an art. If you spend all of your time in ad vertising work, it becomes your vo cation, your business. If part of your time, your avocation. The results of advertising are creative, immediately, accumulative, permanent or transient, according to the nature and character of the advertising you do. Why Some "Advertising" Fails. How pitiful the merchant who says: "Advertising does not pay; I've tried -one advertisement." '. Or, the advertiser who is always I grumbling at his results-because his spasmodic, intermittent, parsimonious j efforts have not brought him a hun : dredfold in one year. A Advertising would indeed be a con ? temptible thing if such efforts could 1 offset the intelligent, persistent, lib j eral, honest efforts of other concerns I which for many years have kept ev j erlastingly at it. I If by a few scattered advertise ; ments. couched in verbose, extrava . gant language, you or I could tear i down the good will that our neighbor I has spent a quarter of a century and ? perhaps a million dellars to build up, j advertising would become 3elf-destruc j live, and there would be no adver ; tising. J No, that is Impossible. No matter ! hov/ expensive and sharp a set of car j penter's tools you place in the hands of a child, he cannot build, the mag ! nificent edifices that adorn our cit ! les. But these same tools and materials, . placed in the hands of men trained and experienced in their use, are the means of creating, of building the beautiful buildings we see on every hand. Some fellow has said the greatest enemy advertising has is its name. That is true. Why not write as you would talk? Why not get some real, warm-blooded, brotherly feeling into your advertis ing-some sympathy? Show your customers by your approach, your ar guments, your conclusions, that you know him, his desires, his prejudices, his conditions of living. Some so-called advertising is boast ful, self-congratulatory. The place for such things is on a monument or tomb stone, not in an advertisement. Your age, length, time in business, capital, etc., do not Interest your pros pects except in so far as you U3e these Tacts to show how you can advance the interests of your customers. Advertising ls only about ten per cent, efficient because it is not fully believed. A few days ago I noticed that about four or five stores In town were on :hat same day holding "The biggest sale New Orleans ever saw. How could that be true? Something was wrong somewhere. And as this statement was, in each case, made in :he headline, how far do you think most readers got with those adver tlsements or how much action did :hcy create In those who did have the 'ortitude to wade clear through? Not nuch. Advertising Only an Introduction. Much depends upon the treatment your customers receive when they enter your store. Are your clerks efficient? If not, what is the matter? Are tuey paid enough? If not. pay more. Don't they know about the goods? If not, instruct them. You can get Detter results by pulling than by push ing in business. Encourage constructive criticism. Hang up a suggestion'box. Hold meet ings of your entire force and talk over matters of store policy, advertising, etc. Show sympathy and encouragement; -eward the meritorious, but if they won't learn, or refuse your co-opera lion, "fire" them. One gum-chewing, inattentive. Jg aorant six-dollars-per-week clerk can/ offset and kill $G00 worth of advertis ing in about six seconds. Brains are i-aluable. The results from advertising are like a dainty, timid, tir. flower just peeping above the ground. A ruth less hand, the hurling of a rock, the tread of a heel-any or all of these tiimgs will kill it instantly. So with the partly formed determin ation of your prospects to purchase your goods. They enter the store. If conditions are favorable, if things are attractive, they buy. if not, they leave, and no amount of advertising can bring them back. Time the Great Pacifier. No matter how great the pain, time will eventually softer, it.-Flori da Times-Union.