The Manning times. (Manning, Clarendon County, S.C.) 1884-current, July 27, 1921, Section One Pages 1 to 10, Image 9
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,