The Clinton chronicle. (Clinton, S.C.) 1901-current, January 31, 1924, Image 6
I
PAGE SIX
THE CUNTON CHRONICLE, CLINTON, SOUTH CAROLINA
THURSDAY, JANUARY 81, 1924
Substantial Salads
for Luncheon or Tea
{Pr«p*r*d by th« United States Department
ef Agriculture.)
Starchy vegetables—white potatoes,
sweet potatoes, dasheens, or rice—
with or without green or raw vege
tables, make substantial salads, which
with cold meat make the main course
at lunch or supper.
There are Innumerable ways of using
cooked meat, fish, poultry or eggs for
salads, and for adding cheese flavor,
especially cottage or pream cheese, to
other materials. Figs, prunes, or pep
pers may be stuffed with cottage or
cre“m cheese and served on lettuco
' PLAN •'FOR COOKING RICE PROPERLY
mmmt
SCATTER
si i‘l
rv
Cooking Rico So That It Is Flaky and Each Grain Separate.
(Prepared by the United States Department ef Agriculture.)
Rice can be cooked so that It Is flaky and so each grain remains separate,
say food specialists in the United States Department of Agriculture. To ob
tain this result wash the rice thoroughly, boll It in a large proportion of water,
and do-m»t‘»vercook.--
We cordially invite the ladies of Clinton and this com-
V)
munity to visit our Card department where you will find
a Card for every occasion comprising the very best se
lections. Cards that carry beautiful sentiment appro-
* priate for every person. Be sure to see our line from
time to time—Scatter Sunshine with Greeting Cards.
Preparing an Appetizing Salad for
* Noonday Meal.
I ' * V '
with mayonnaise dressing. Balls of
cheese rolled in nuts or mixed with
pimento may be added to pineapple
«r any mixed fruit salad. Lean meat
la good if boiled, cut up hot Into
blocks, mixed with chopped onion, cel
ery, peppers or other savory vege
tables, then seasoned with French
dressing and packed under a weight
In a cold place for several hours be
fore being served on lettuce. Fish
•alads offer one of the best means of
ring such canned foods as salmon,
fish, and sardines, or leftovers of
Psh meat, crab meat, lobster or
ahrlmp.
For Rent—House for rent. Lots for
sale. T. L. W. Bailey. 2-21-4tc
salt. Wash the rice through several waters until all the loose starch is re
moved. and drain it. Have the boiling water ready in a deep saucepan, add
the salt, slowly drop In the rice, and allow it to boll rapidly for about 15 or
20 minutes, or until a grain when pressed between the thumb and finger Is
entirely soft.
In order to prevent the rice from sticking to the pan, lift It If necessary
from time to time with a fork, but do not stir It, for stirring Is likely to break
the grains. When sufficiently cooked, turn the rice into a colander or a sieve,
and nft^r the water has drained off, cover with a cloth and set over a pan
of hot water on the back of the stove or in the oven; or turn the rice into a
shallow pan, cover with a lid, and place it In a warm oven for a short time.
Treated in this way the grains swell and are kept separate.
Eff* for Sale—Buff Rock, 15 eggs
$1.50; Ferris Strain White Leg
horn, 15 for $1.50. Irby Hipp.
2-21-4tc
For Rent-Two nicely furnished up
stairs rooms in good location, pre
ferably for young men. Apply at
The Chronicle office. l-31-2tc
HATCHING SEASON IS HERE
I have the eggs—Single Comb Reds,
$1.50 to $2.00. No better grade for
color and laying qualities. Sheppard
Strain Single Comb Anconas fT.UO:
II .50 and $2.00. These-prices are for
delivery at my pens.
C. C. BAILEY
l-31-5tp Clinton, S. C.
WHAT DO
P. S. JEANS
DO?
NOTICE
When you have Repair Work you
want it done right. I do all kinds
and do every job right, guaranteeing
satisfaction. Let your wants be
known.
E. L. CHANDLER
(Rear of John T. Blakely’s Store)
Cliutoo, S. C.
2-7-5tc
WE CLEAN YOUR
CLOTHES
We repair them.
We press them.
BUCHANAN’S
PRESSING CLUB
Phone 28
At the first twinge
of rheumatism
R*H*v« ths pain with Sloan’s.
Apply gently vntboat robbing. It
brings glowing warmth, than fraa-
4mm from inaistant achas. Gat a
botria from your draggiat today
apd have it on hand—15 cants.
Skom'* Unimmt Mitpamt
PROPER CARE OF FOOD
WILL PREVENT WASTE
Many Little Details Which
Escape Attention.
(Prepared by th. United State* Departmaat
of Agriculture.)
While most good housekeepers pride
themselves on being able to care prop
erly for the food they purchase and
prepare for their families, there are
many details in connection with the
handling of specific foods which may
have escaped the attention of many
housewives unless they have made a
special study of the subject Again,
although everyone knowd that spoiled
food is both unpleasant and danger
ous, many persons do not know that
food may be contaminated with dan
gerous bacteria and yet show no out
ward traces of spoilage.
Farmers - Bulletin 1374, M Care of
Food in the Home,’ - prepared by the
bureau of home economics, gives In
formation as to the forms and causes
of food spoilage and suggests methods
for keeping various ordinary foods in
good condition.
Emphasis is placed on keeping all
foods clean: that Is, protected from
visible dirt and from contamination
by Insects and other carriers of dan
gerous micro-organisms. Most kinds
«Ti/itiT(T flrrsn‘hrirfTjrTurd:- “
such as crackers, need to be prevented
from absorbing moisture, and succu
lent foods, such as fresh vegetables,
from losing It.
The following practices, which are
brought to the reader’s attention. In
eonnecTtnn with the home care of food,
se-ve to remind the experienced house
keeper as well ns the novice of points
that will bear watching In her kitchen,
pantry and Icebox, whether she cares
for the faintly food personally or in
trusts it largely to servants or other
persons:
Milk, fresh meat, poultry and fish,
and many fresh fruits and vegetables
should be kept at a temperature of
50 degrees F.. or preferably less. In
order to check the growth of micro
organisms that cause souring and
decay.
All fnjits and vegetables that are
to he eaten raw should be thoroughly
washed, for even though they look
clean, dangerous bacteria may cling to
skins or leaves. As a rule, uncooked
meats of any kind should not be eaten.
Smoking meat does not kill parasites.
^Left-over cooked foods should be
kept cold and covered, used promptly,
especially In warm weather, and. If
possible, heated thoroughly before be
ing served again. Dangerous poisons
sometimes developi in such foods with
out making noticeable changes la
taste or smelt .
Flour, sugar, cereals and other dry
groceries should be kept dry and pro
tected from household pests. Tea, cof
fee and spices hold their flavor best
In air-tight containers.
Canned foods keep best In a coot
dry closet or storeroom. Those In
glass Jars should be shielded from the
light to prevent possible fading.
Under household conditions, th* re
frigerator is oftentimes the best means
of keeping food cool. Choose one with
well-insulated walla, put only clean he
and clean food in clean containers into
It, and keep it clean by the dally prac
tice of genuine neatness.
Food must be safeguarded from
spoilage by bacteria, yeasts, and molds,
by changes produced by heat and cold,
light, and loss or absorption of mois
ture, by Insects and household pests,
and by animal parasites.
Adequate storage places and con
tainers make for Economy and safety
In handling food In thfe home.
Farmers Bulletin 1874 may be ob
tained free as long aa the supply lasts
by applying to the United States De
portment ef Agriculture, Washington.
D. O.
Vegetable Water Is
Useful in Cooking
(Pr«(>arad by tha United State* Department
of Avrlcultura.)
Save your potato water and rice wa
ter ns well as that In which many oth
er vegetables have been cooked, for
water In which vegetable matter Is
dissolved will. In many cases make
gravies and soups better flavored.
Some vegetable flavors, especially those
which are slightly sweet, are less use
ful than others In this way. Cooking
green vegetables In o small amount
Sharp Knives Are Essential for Paring
Such Things as Apples and Potatoes.
of water Is In all casea better than
In a large quantity, according to the
United States Department of Agricul
ture.
Sharpen your paring knives, and pare
such things as apples and potatoes
as thinly as possible. Peaches, beets,
and tomatoes may be blanched and
cold dipped to get the skins off quick
ly and economically. When beets, tur
nips and kohl-rabl are young and fresh
the, tops may all be boiled and served
as greens, as may also cauliflower
stalks, the coarse stalks of celery, and
the outer leaves of lettuce. Small
amounts of different kinds of greens
can often be combined in one dish.
Making Sweet Potato
Pie Is Not Difficult
Somewhat similar In flavor and ap
pearance to pumpkin pie, sweet potato
pie Is deservedly popular In districts
where sweet potatoes are abundant
The recipe b^low was tested by exten
sion workers In the Texas Agricultural
and Mechanical college, x working co
operatively with the United States De
partment of Agriculture,
Sweet Potato Custard Msringus Pis.
Line s pie tin with pastry. Fill with
the following mixture:
M-S cupfuls mashed % cupful sugar
sweet potatoes
1 cupful sweet milk
t eggs
■t tables poonfuls
butter
Leave out the egg whites for the
•meringue. Beat the yolks W the eggs
Into the cooked and mashed potatoes:
add the melted butter and the other In
gredients ; pour Into the pastry and
bake In a moderate oven until the cus
tard Is set. Add a pinch of salt to the
whites, beat nnttl dry; add two table
spoonfuls of sugar. Mix welt; Spread
over the top of pie and put Into a very
moderate oven until It is a delicate
brown. A very light delicate custard
may be had If the potatoes are rubbed
through a sieve or strainer, or pvt
through a rlcer. .
1 teaspoonfut salt
1 teaspoonful
g r a t # d lemon
rind
i
> \
may be:
Birthday Cards
For Friends
For Father
For Mother
For Sister *
For Brother
For Wife
For Husband
For Children
Sympathy Cards
A word of cheer to those
who are sick or passing
through bereavement.
Cards in Season
FOR VALENTINE
EASTER
Mother’s Day
Father’s Day
Friendship Day
Hallowe’en
Thanksgiving
Christmas
Every Day
Golden Wedding
Cards
Wedding Congra
tulations
Wedding Gift Ac
knowledgments
Friendship Cards
Suitable for every person
son or age. In fact—
Any kind of card you
may want.
Birth Announce
ments
Birth Congratula
tions
• * .
Place Cards-Tally Cards-
A beautiful line at popular prices. A large assortment
of various designs that will add to the attractiveness of
' - '
your entertainment. Before you have your next party
or dinner, be sure to see our Tally and Place Cards—
their beauty, quality and prices. -
Eaton & Crane’s Fine Stationery
.. ..... .. . ... ■ ....... ‘. .... _ • * . • .
Stationery that appeals to discriminating buyers. A
* » *
writing paper that is smart, correct and dainty in all
the popular sizes, shapes and shades.
VISIT OUR CARD AND STATIONERY DEPART
MENT—YOUR BUSINESS IS APPRECIATED.
Chronicle Pub. Co.
Stationery. Department
Clinton, S. C.
Ut: