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Clei~lines Care, and an Oven of Right Temperature Are Escen til In Good Brerd Making Neglect Them' aid' Loaf May Be Soggy and Unappetizing-Some Tested Recipes. A well-made loaf of bread is a uourse of satisfaction as long as it lasts. A burnt or pale loaf with a noggy interior tempts none but the starving. The following directions for riaking yeast bread are given by cbod specialists in the United States "tepartment of. Agriculture. If the di ;ections ar*e followed carefully, a de licious loaf is the result. Cleanliness Essential. Eyerything connected with the '>rodess of bread raking should be scrupulously clean. All utensils, therefore, should be washed carefully; the liquidd should be scalded; the dry imaterials 'should be kept from dust' liquid yeast should be kept cold and well covered; the hands should be washed and the nails cleaned before they touch the dough. Wooden tooth picks, which can be used for cleaning the nails and then thrown away, are a convenient part of the equipment r for bread making. In making stiff dough out of the sponge, or out of the liquid contain ing yeast, the flour should be added gradually, and w.,at is more impor tant, the dough should be beaten thoroughly, or, when it gets too stiff for this, kneaded, after each addition of flour. If this is not done, too much flour is likely to be added and this spoils the texture of the bread. The time to stop putting in flour is when the dough can be kneaded without -tieking either to the hands or to the loard, even when they are unfloured. If for any reason more flour than thlis is added, the dough should be 2oftened again by means of water or Anilk. Be-ginners often have difficulty in aleterm. .ing when the dough is ready to be divided into loaves and put into pans. A good rule is to measure its volume. When it is ready to be made nto loaves, the dough for each loaf, f madc out. of hard wheat flour, should amount to 3 pints; if made from soft flour, to about 2 1-2 pint3. Recipe for Two Loaves, Wheat Brad. 2 cups lukewarm milk, water, or a mixtu-e of them. 1 ke compressed yeast; or 1 1 .' cups lukewarm milk, water 01r a mixture of them. 1-2 cup liquid yeast. 2 teaspoons salt. '2 tablespoons sugar. Fat, if used, 2 tablespoons or less. 1 cups, or :3 pints, sifted flour. Boil the water or scald the milk. jilut the supar and salt (and fat, if P sd) into a mixing bowl. Pour the tot liquid over it and allow it to be tome lukewarm. Mix the yeast with a little of the lukewarm liquid and add it to the rest of the liquid. If convenieit, set this aside in a warm A We take the plea in our line of busines doing this at a loss b Now, we must sa in business in Mannii member a penny sav< send youl our bill of f NORFC Whole Dozen Fried Whole Dozen RawV Hlalf D~ozen Raw . Oyster Cocktail Vegetable -*. Chicken Tom~iato -.. -- - ST' Small Steak Small Steak with Onions Small Sirloin Steak Small Sirloin wvith Onions Small Porterhouse steak Small Porterhouse with On Large Porterhouse Steak. Large Porter'house with Oi H1ambiu rger Steak ...--. EG Hamn andl Eggs liaeon and Eggs. Brains and Eggs--. .. Cheese andl Eggs -. Two Eggs Fried or Boiled . Poached Eggs on TIoast --- *rk....... b Roast. G )RG1E Cl aznot 6ouVeMeO. tost asd, d the .'flux .Iat onde, 'Utting, in a little at a tina04'.n S4ig until the dough M. of such.'on Istency that it sticks neither to the owl nor to the hands. This requires about 10 min utes. Dough should be kept covered while it is rising, for otherwise a crust will form on top and interfere with the expansion. Some house keepers brush the dough over with COI Now Se Price L Clarendon Mol LNNO sure to inform you that on ac s. In other words, we are goir Lit we feel that every one of u: y this, and explain to you we , 1g. But we are doing this to ad is a pennly made. All our f, are so you wvill see it before yo B LK OYSTERS IN SEASON --45c ,Milk Stew...... 25e Half Fry . -- - . 1 5e WVhole Crumbhed Fried ---25e I Half Crumfhbd Fr ied SOUPS 10h0 Cream of TJomatoes -- 15c Ox TVai 1 I5e Home Made soupi EAKS AND) CHOPS 25e ~C Haimburger steak with 3 :5c Friedl Liver . -- -- - --.40c Fried L.iver with Onions - 55c con ... ons 60 Fr liied Bacon 50c Pork C.hops (ions60 Veal Chops ' 25( Pork Chops wvith Onion G~S AND) OMELETS ---25e Spanish Omelet -- 25c TIomato Omelet --25e C'heesoe Omielet 25c Hamnn Omelet--... - .0 I * Oyster Omelet -20c Plain Omelet .... ROAST MEATS 30c Roast Turkey -- 25c Roast Chicken II ALMAS, Pro pri 'aiedfat, it notcesirg I the dough Is l-evere ar Cover, and allow to rise <1 3-4 hours at a temperature of 86 F.; it may be better to set it- at a lower temperature, but the lower the tem perature the longer the time required for the rising. Cut down the dough from the sides of the bowl; grease the hands slightly. Knead a little and set aside to rise again for one hour. With 'a good bread flour, the dough should treble its bulk in each rising. tD TI! ling at the %vel in Tire 30x31 - - 32x4 - - 34x4% - - (And Other Sizes in Tire repair men, who judge value. having the sturdiest carcass mi grade car manufacturers use their They are the quality choice of con This new low price is made possil: and specialized production. Plant No. 2 was erected for the 30x3 -inch Non-Skid ifbric tires of 16,000 tires and 20,000 tubes, ti production on a quantity basis. All materials used are the best ol uniform. It is the best fabric tire owner at any price. .or Co., Dealers, 1 UNCII .ount the present situation, N g to give the people the san i has lost this year to a certaii 1re not p)Uttily on a sale, lea bring everything back to no >)untain dIrinks 5c, we pay the u let us prove it to you. ILL OF FAR 25e F renich Fi. ed . 50e as~hed Bro~w - . 30e Shoe. Str3ing _ 'Oc Fresh Water .5eSault. Water 'I - -- - 10e lresh Spnisl Fried shad _ Onions g 0 --40c 25en 9r. (lub Sandwie 40 Chicken Sand EgXg Sandwie (cheere Sands~ - 30c 40e yon dol not) gel WHEN IN TOWN VISIT DIX IE etor Phn With a s6ft wheat flour, it should not ~fob emueh" be ,obd 'twce 'its -'olume. Divide into p ttions, 'mold, and place in greased janr of standard size (1 1-2 quarts . Allow to rise until a light touch will make a slight dent. With good bread flour this happens when the dough reaches the top of the pans. Bake for 50 minutes. Short Sponge Method. Bread can be made during the day by what is known as the "short sponge" method. All the ingredients 6RES Lowest History $24.50 46.30 4 90 Propo tion) best, class these tires as ide. Forty-seven high. as standard equipment. I users. le by strictest economies sole purpose of making With a daily capacity is plant permits refined >tainable. The quality is ever offered to the car fanning, S. C. re have decided to cut in half 10 service at plices paid befo .i extent, so therefore we are ving town or going out of bu rmal times what we think eyI wvar tax and .vou get your dr. E V EG ETABLJES P'otatoes . --- -10 Gr~c (een Pt .(d PoL1Tts ... 5e)t Stewed (l n1 Potato4e. - 15e. -l IgOtOI B FISH TO ORDIEIl reout -- - - ...:eo Shad Roi blackereI - 30e- : serv'ed ft - - -40 chargtes. SALAD)S SAND1WICH ES wi - 15e' llamburg 1 --- - e Roas. lHe C1OFFEE, TIEA ETi IP)------ 5 .Xll kind.: Cump . - 5 e XL TIICI( '' FOR)l $5.00. F"rom I he ii your service in ten minut db you1 will the price so anuchu as whast you1 are go 241 MAPA are the same as for the "short or straight-dough" process, but only half of the flour is added -at first. When this mixture which is call d a "spongt""Is so'liit thiat it w.ilf fall at the q3I htest tuch, it is ready for the ad<iton of the rest of the flour. Overnight Sponge Method. Use the. same proportions as for the short process, except in the case of the yeast, which should be one eighth cake of compressed yeast for each loaf. Use water rather than milk. In the evening mix the yeast with water, salt and half of the flour, and beat thoroughty. Cover and place at a temperature of 05 to 70 F., or that of an ordinary room. In the morning add the sugar and the rest of the 4lour and proceed as in the case of the short process. TE'ACH CHILDREN TO WASH FRUITS AND VEGETABILES. Children should have fIr its, also celery, tomatoes, and Salads not only to give variety in their school lunches but especially to suppfy the vitam ines and other food elements necessary for healthy growth, agree n0utrit ion specialists of the United States De-, partment of Agriculture. When they eat any of these uncooked foods at, iome it is probable thavt the mother has washed the fruit or ve!"etabhl. proper+ before serving it. All mar ket produce needs washing to remove dirt and dust, bacteria, and sonmetiies particlex of spray residue. The best f ruits and usually the best-looking fruits are those from trees which have beenl properly spra:,yed While the fruit was in its e;i-y stages and sonmetimes the spray may not have weathered off the fruit before the harvest. Childreio should not bei given motey to buy their owa fruit. from hucksters or stamils unless there are facilities at school for washing it. They should he drilled in the prac tice of washing what they eat of these uincooked products, as a matter of ordinlary cleanliness. SUBSCRIBE' TO TI'El TDIES CIT.ATION NOTICE Tihe State of South Ca rolinta, County of Clarendon. By d. M1. Windham, Probate Jda WVhereas, L.eslie Davis mtade suit to me to grant himt letters of \dtiinis tration of the Estate and1 effects of Il enry Davis. Tlese are, therefore, to cite and ad. mt onlisi all and singulIa r the Kindred antd Creditors of the said llienry Dav is Ieceased, that they be and appear be fore mte, inl tie Court of Probate, to be held at Mlanning, S. C., on the 1st day of August next, a ft er publicatiol ieriot, at 11 o'clock in the forenoon, to #h41o \v cause, it' ;in they have, wihy the said :\dmtintistration should not be granited. .Givn under mly hand this 16th, day r~e tile wan. We are uk oi'OJl I. Winha *ts... ..- lf prictoes---n---veryth i illing to take ours. on S ho ul - RI I >rn BradIwtt i~f Piethis ordakr onalad.... l35i ri 5e1gv u o 10d i get your meal I' iB IE, t he Itinig for the p)ricie. NI NG, S. C. sm~mmmmmmm =- , . I ; A r - '_ . 1.- . I LUMBER Rough Boards Rough Framing Long and Short Leaf Get My Prices! Quick Delivery! E. B. SHORTER, Phone 222 Manning, S. C. Pl(RIC ACID AS AN A(G 1u('::1i:'U HAl, EX l>OS IV E Clelsorn College, July 25--The E lnsion Ser'v ice is i ree ti pt.of il for miatiol from tie 1'. S. Departnmelt of Agricultil-t t hIt th' Iiure4au of Pub lie Roads has a1 supply of piriei acid for sale too farmt~,e for agricultural purposes, such t s stumrip blastitt, litch diggiig, e-.; that, South Car lina's quota of the- suppl i.- o*80, pounds; and th at. tpicrie ii m Iuay e wrdered through the agri uitutiral col-. lege or other central Iaigenv. Dire. tor W. V. Long, of tie Extetil--0in Str. vic, ou1C(eS tha' the 1-:xni'm Ser'vice will und1tlertake to hand1le Ir lers provided there is sitllcient do. mand fromt South Carolia atrn 1uthAt thle require earlt rlrma he( nuale, to the Bureau tof ph Itouds, ~I , ,. V q . . Pieri' acid, a high explisi': utse'I iii the world war, though mit, t hlk td as an agricultural expl iv i., to I)e distributed by the Governent to titmulaihit e land clearing activitie., and is recomml lended to these farm-ners who nit obtain it at a cost les- 'utri th1a. f or coiimeri'cial explosives. It is. aeexplosive for use in any\ open.I aIir blhisting operations, and14 is bevingu pn,' mrdmSix-o)lte eartridges ,i tual in sterengtlh to the eight-un a-rtridge's lt of nnunerc-ial dynlamlite. ''lhe cost of this G overnmIlent pie-rie aral will b) 1, 1; nts per poundlpl~ freight, iil hitiiandlng hges, wX'hiha lIor Soutl Carilia would Ilmake the to lal cost :iurotitri Iin to 12 ttits p).-r p(tit1111. Heiiaust i ft' t h1e. g-r'ater iost of freight il less thanI e' llits, mItaikiIg the( total cost tit the farmert-1 too) -reat. Nf jstify its use( ill nlace ofc n er E-nda dynamt~lite, the( 1HureauN Of I)llhlh RIs will not teive i'orers froli in. ivi'Xual fi ar'I mlers hi i will <h-:1t tt lit. with :t -ra n a ency wh--tll h w-il rSCive mdAiiual ,rders, etnIiii. tihi into ear t ders, and forwm-d Ithest' to tht- lhtl-al. Thtle Iv xtenton Service Iy act as thw co)-operattinl, ahteny al it i. suggtested that farm e rs who a rv in1tevres t v( ta.1ke up1 t he ml.tter with the county agents, who wdll be supplied with hull informiation I)n the sub)jeCt. D~etailed infornation1601 and4 instru-IC tions for th. us, of pirie acid inl stuip blastintg eal be steilurl bv t plicatito' tIlte s til -a I tf I;uht T .ds, .eparm t i Agriture, \\ atittgt'o, . I., itvi,12 - AREY'CO PLE? WEAKt~l Iwiln applytos thaude ofProved for lrndionb ounty, S. . Sth 5t tey reoAgut, g19era at occ anm. toryseters bfuisar. ge asGA mmistrt of heEat and Edward Gertrude(lombd. Nr(S'ciCE OFliJ I ~'or i.\R(ruE bate foSlro County,,? 37 S~i. p.,n it 'h re \. \a o ,< eense.i For icDaviRd C..lso,