Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

Save Your Po Sat .OUNG Man this: You will ni more than a day's as you depend on pay to keep you g Saving is the Our banking si highest standard security and con of saving. Our depositc up interest every< you? A dollar will a then your own gi will keep you goii i Home Bank J Farm Maw We are agents i for one of the vei of Farm Mach I United States, *.T HE .A VE R IWe Have All Kinds of * PLOWS, CULTIVATO S'TALK CUTI COTTON PL. GRAIN DRIL ( In fact, almost ar * Farm Machine li * See uslf *Coffey & * The Live Stoch ping Pays . -et us tell you aver be worth wages as long * the next day's -oing. Solution. istem is of the It offers you renient means )rs are piling lay. Why not start you---and aod judgment ig.s Trust Co.I :hinery! n this county ,y best lines inery in the 'Y L INtE!I RS, * 'TRS A.TRSt ,LEc tyhn*i h ne. * 4rt R ig by SOME VALUABLE RECIPES POT ROAST WITH VEGETABLES Recipe No. 1 3 or 4 pounds chuck roast 1 cup sliced carrots 1 cup sliced olions. 1 cup celery cut in bits 1 cup sliced turnips. 3 tablespoons fat .(preferably from salt pork) If the meat is not sold in a solid piece, skewer or tic it into shape, wipe it with damp cheesecloth, and roll in flour. Boil vegetables in salted water to barely cover until soft. Rub through a coarse strainer. Heat fat ,in a frying pan or Dutch oven. Put in the meat and brown on all sides. If the frying pan is used, transfer the menat, after it is brown, to a kettle, unless the pan is deep enough to hold the beef. Pour the vegetables and their liquid over the meat, together with any preferred seasoniniig. Cover tightly and let simmer slowly fo. four or five hours, turning twice. Thicken the gravy a little, and pour over the meat. Itecipe No. 2 CIUCK STEAK WITH ONIONS 2 pounds chuck steak 5 or 6 onions. Sa It B itter or butter substitute Slice onions in water. Drain thoro ughly. Place onlions in a shallow saucepan, cover closely and cook over a slow fire for 15 or 20 minutes till tender. Use no water or fat, as the onions contain both moisture and rich ness. When the onions are done, un cover and brown slightly if preferred, but they are more digestible without browning. Heats a frying pan smok ing hot, and brown the steak quickly on both sides; reduce the heat and turn the meat frequently until it is cooked through. Season the steak and salt the onions. Serve the meat on a plat ter with onions around it. Add butter if desired. Recipe No. 3 NEW ENGLAND BOILED DINNER 2 pounds corned beef I small head cabbage 6 small turnips 6 small carrots r! simallbees Potatoes Wipe the meat and tie securely in shape. Put in a kettle and cover with cold water, bring slowly to the boiling point, boil for a few minutes, remove scum .iid reduce heat. Finish cook ing at a lower temperature. Remove to hQt platter and cook the vegetables in the liquid from which the meat has been removed. If too salty add hot water. Too much salt will wilt the vegetables antd spoil the flavor. The beets should be cooked separately or canned beets may b'. used]. To serve: Place the meat in the center of the platter and arrang.' arountd it border of the various vege tables. Sprinkle with chopped pars ley or garnish with sprigs of parsley. The hea dof cabbage should be cut in eighths after cooking. Iecipe No. - 1,,l' IIOA.S OF MUTlTON WITI[ CURRIANT MINT SAUCE 2%12 ponnds )moton ( platfe) Seasoning Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, dredve me.t. and bottom of pain with flour. Bake in hot oven for 2 hours hasting frequently with butter or but ter' sltlotitut e. Serve with currant mint, sauce. Currant Mint Sauce .Separate 2-3 tumbler oi curtranlt .lelly in piece's, but (do not heat it. Adbd one tot two tablespoonfIuls finely chop-. ped mint leaves and shavings fronm ana oria nge rind. Scerve ariou nd roa st. IRecipe No. 5 E'SCA I)l'EID CU)N llEE" 2 cupsI~ cooked cotrned beef, cubed I culp med(1ium 0 whtite' sauce 1 stalk celery, chopped fine 2 slices onion, chopped Cook eelecry and on ion in saunce. Put the 'ornted beef in a shallow baking~ dlish. Itemove (cer andtt on ion from sauce. A tht sauce to it. SprtinukIe wit h bread (runtbs mtoistented withi mielfed butter or' butter' sublstitte. Rtecipet No. t6 VEAL (T'TLETS ANI) SO'P 3 ~otund(s veal shank. Cook a v'eal shank in boiling salted wvater uniil tendert. Ienmve as imuch01 nmeat as possible front the bone. Cut the pieces to resemable- chops. ''Take th is veal and seasoni wvell. Holl in erum ibs , egg and crumbtts aga in and saute ini butt qr or btutter subst itut e.I Garnisht with) p~arsley. For the soup1 take thte remaining~ portioni of the shantik andi pult it iinto a kettle with 3l enups brown sttock aitd a fewv peppercornis, salt, celery salt an dlany other seasoniting diesitred. A dd 1-2 cutp each of dIiced potatoes, tutr n1iJps, and1( parsley. C'ook for onie-hlf hour. Th'is veal shank provides a soup1 andt cutlets for a family tf five. Recipe No. 7 [PORK AND) SAUERIKRIAUT 2 poundts spar'er'ibs. 2 catns sauerkraut Seasoning Wash sp~ar'eribs and place in r'oast.. er. Bake in modera to oven fat' I 1-2 hours, after seasoning wvell with salt, pepper andt atny ot her atdditiotnal seais CHICH ESTER S PILLS TH1C DIAMOND IiRAND.A Endies! Ask youe iDruggist fo-~ Soxes, al~ed with lilue ibbonm. 4 akce no othe.o -t EttRS %* yarskowna~estSafest,Atways .'ellste SOL 8Y DGGISTS EVERYWHERE ming desired. Heat the contents ol cans of sauerkraut. Arrange spare. *ibs .on platter and surround with nuerkraut. tecipe No. 8 1AK ED STUFFED FLANK STEAK Plank steak (about two pounds) 1 Cup crumbs 1-2 cup water or stock I teaspoon salt 1-4 teaspoon pepperV 1-2 shall onion chopped fine 1 small carrot, turnil) 1-2 cup celery Wipe steak, relove skin and lay out hit for stulling. Make a dressing of tock, salt: plepper, on ion and a small imount of celery and spread on thc neat. Roll with the grain so that vhen cut it may be cut across the train of the meat. Place tile diced 'egetables in roasting pan and on this ayer of vegetables lay the meat, anl Add two or three cups of water, depend fig upol size of pan. Cover and bake hree hours, or until tender. When looked remove meat and thieli )roth. tecipe No. 9 HEEF GU,1ASH1 This may be made from the chuck :ut the beef into cubes or slices am ;pri nkle with vinegar and a littlh uM1n1mer savory. Add a teaslpoonfu )f salt, and half teaspoonful of pall ika; cook six on ions for each tv< ouMIs of meat, slowly, in one-fourtl 0' a cup of butter or butter substi Ate. Add the cooked onions to tll ment, cover tightly, and cook slow y for about two hours. The liquih nay be itncreased just before servin ,y the addition of a little beef stock r either sweet or sour cream. Recipe No. 10 Savory Beef 2 pounds beef cut in size of serving 1-4 (use plate, shank, rump 0i r-ound) 3 inrl.-e onions sliced 3 tablespoons lard 3 tablespoons flour 1 teaspoon salt 1-4 teaspoon black pepper 1-4 teaspoon ground cloves an thyme or summer savory 1 pint brown stock or boiling watei and meat extract 2 tablespoons vinegar 1 tablespoon catsup Brown onions slowly in lard. In reasW the heat. Add meat and browr ,Nix the flour, pepper and other seas mings. Sprinkle this mIxture ove1 the meat. Add the stock, vinegar am atsup. Cover closely. Simmer un Li meat is tender, allowing two hour! or shank or plate and 1 1-2 hour foi ruml) or round. Recipe No. 11 HROWNED PIG'S FEET 1 can beets 6 pig's feet The Best In Aga Pronmiuent Educator Bel A Sure I Dr. R. M. Bra.ie, discoverleer 01 R~ramOe's Vapl(oenltha Salve, has letter from tC. C. Wright,. Su perinl tendient (If the Wilkes ('ount y, N. C. I 'uhl ic Schools, in wh'ich'l he says "We have used Br1ame's Van;omlenth: Salve for nearly all1 the ills 'for wvhel it is prescribled andl have ailwiays se ured satisfactoriy resulIts. If uset m timne it has niever fa iled to breal upI ((lds, usually thie forerunner oi ..I speak ''rom piersonal 011 servat ionl. 1 believe it this prepara tion is usedl in time it will preven1 the dlevelopoment,. of pneo nm n101i every inlstan lce, if usedl areord ing t< lirect ions. TIhese strlong st atements are fuil I just ified by the reaarkah1!' reco~v eries that follow. Hrame11's Va po own tha Salve is appjl ied freely iver' the chest and throa1t, andl insert 2 OUR BANI STHEY ARE SINSEPARABLE A gOd~ future withoui doeSn't often happen, 5 auri institution is a an ivesting bank. We solicit the patr'om al attributes are likewis ly deCsire to b)ecome suchl You never regret ni use to r'egret when it is The Bank JOSEPH. S) T. M. MOL 1 egg 1-2 cup crumbs Butter or butter substitute Crumb the pig's feet and brown in butter substitute. A range in casse role and bake basting with high grade table sauce and butter. Serve in cas serole, having 1 can beets, which have been heated, surrounding the pig's feet. Recipe No. 12 VEAL POT-PIE 2 pounds veal neck. Cook in boiling salted wvpter until tender. Trim all meat possible from the bones. Add to white sauce. White Sauce 2 tablespoons flour 2 tablespoons melted butter or but ter 1 1-2 cup milk substitute Salt and pepperl Sea(ld milk, then add the butter 11A flour which has been made into a paste. Add seasoning. Mlake an ordinary biscuit dough and line a baking dish with this. Into the dish pour the meat and white sauace combi nelld, and put 1a covering of bis cuit over the top, being careful that there are small openings inl the top for the stea' to escale. Bake in a m1etdium oven for 20 minutes. Serve with mashed potatoes, and peas. Rtecipe No. 1 SWISS STEAK 2 pounds round or sirloin steak cut 2 inches thick 1-2 cup 3lour Salt and pepper ml3ix 2 1)ounds1 3ound or sirloin steak cut 2 1-2 inches thiik Few slices Onlion 1-2 terren ppper, chopped fine 2 cups boiling water or 1 cup water and I cup strain ed tomatoes Pound flour into meat with wooden potato masher or edge of heavy plate. Heat the fat. Brown the meat on each side in it. Atdl onion, green pepper, boiling water an( tomato. Cover Closely. Simmer' two hours. This may be cooked in a casserole in the oven. Other vegetables may be ad dled if desired. Recipe No. 1-1 HOT POT OF MUITON AND BARLEY 1 pound mutton 1-2 cup pearl barley 1 tablespoon salt 4 potatoes 3 ollions Celery tops or other seasoning herbs Cut the Illutton in small pieces. and brown with the onion in fat cut -fr'om - meat. Th is will help make the meat tender and improv the flavor. Pour this into a covered saucepan. Add two quaits water an( the barley. Sim mer for one and one-half hours. Then addi the potatoes cut in quarters, Seasoning herbs, and seasoning, and cook one-half hour longer. ImA an1 inst Influenza leves That Vapomentha Is 3reventive ed in each Ilnostril. Br'ame's Vapo mlenlt ha Satlve 13enetr'ates tihe pores5 of - th' skini, relie vinrg (conIgestion, att thle , 33ame timie healing vaptors ar'ise andi arme br'eath led throu01ghl theC mlouthl and nose1, looseniin g the p1legh m and caus 1ice: the pat ient to br'eahe fr'eely. Its aitet'3 reiability is ev\ideniced by I tdoz1' il of unsoicitedl testimnonials. : ramle's Vaponmnt ha Salve wiil re lieve 1tneumoni031a. inlluenzc~'/a, grippe, . pleurisy, bornch itis, whoopinlg cou1gh, ca:tarrih, as5thma1:, tttnsilitis, hayv fever' - andI inltihuumal:t iOn of 1131 skinl. Vapomienthac is atpplied externlally, and it will not stain the c'lothes, as ttthIer salves do. No home should ever Ibe w ithoutit it. Buyi it frocm your' ab-rt'03 tr direct fronm thIc Br'amel I1)rmu' (o. N orthI Wilikesbor'o, N. ;.\ small bttle costs 30c.: a muc3(h mOuch 1. 00.--Adv K and rour Future~ ~t ving is somfething that oul know. pr1ogressive money saving tge of these whose person e-andl( those who ear'nest meyC Saved1. There is no gone. f Manning 3ROTT. President