Historical Newspapers of South Carolina

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r A, ' \ THURSDAY, AUGUST 7, 1824 THE CUNTON CHRONICLE, CLINTON. 3. C. IMPROVISED TEA-CART QUITE CONVENIENT Tim* and Step-Saving Piece of Furniture. (Prepared by tha United Slate* Department of Aaricu^ura.) The top of un oid drop-leaf table and the wheel* from a discarded b*by ««rriftge were the most Important parts of a home-made tea wagon evolved by a woman living in Chesterfield county, Virginia. Possessed of more Im agination and ingenuity than spare money, this woman made a very convenient, time and step-saving piece of furniture which also looks well whenever she uses it In fine weather, when she wishes to enjoy breakfast, lunch or tea on the portjh, slie bas only to wheel het. tea cart a short distance from the kitchen and she can turn her back on the scene of her daily tasks. The work was done as a part of the county kitchen ImprovemeLt contest In which site took part, under the direction of extension workers co-operatively ■directed by the Virginia Polytechnic Institute and the United States Depart* tnent of Agriculture. MAKING JELLIES OF . ATTRACTIVE FLAVOR Pectin Extract* Help Vatu ou* Kindt of Fruit. SHEPHERDS PIE IS NICE FOR A CHANGE Farm Demonstration News n- n Mathad Potato Crust Used Instead of Pastry. VPrepared by the United Statee Department 1 af Asrlculture.) Experience has taught the Jelly* maker that certain fruits are not com monly considered suitable for Jelly making, owing to their low pectin con tent. By the use of pectin extracts, bdwever, attractive Jellies of good fla vor can be secured from such fruits as strawberries, rhubarb, ripe red and black raspberries, fresh or canned pineapples, peaches and cherries. Pec tin extract may be bought or made at home from apples or citrus peel. Di rections for preparing It are given In Department Circular 254, which may he obtained free by writing to the United States Department of Agricul ture at Washington. The following recipe for making a ■good Jelly from rhubarb is given In this circular: . <Pr«p*r*d by th* U«Jt«d StatM Department of Aartealturo.) , In plsc* of the pastry crust for meat pies, s mashed potato crust Is some times a pleasant change. This makes an attractive way of nerving meat and potatoes together instead of as two separate dishes, the United States Df- Hhubarb Jelly With Added Pectin an4 Aold. A Shephtrd'e PI*. partment of Agriculture Mints out. 1 eupful rhubarb Juice. ,1% cupfuls auger 1 cupful rhubarb lemon pectin. This Jelly is best when made from very young, tender and succulent rhu barb of mild flavor and with very little green color, since the green tissue Is likely to darken In cooking. The Jelly ahould have an add but otherwise mild flavor, and a bright, red color. If made with lemon pectin It should be dear and transparent; If made with apple pectin the color and appearance may not be so attractive, though the flavor and texture should be fairly good. The flavor of old rhubarb Is apt to be strong; when It is to be used, the addition of one or two pieces of Jemon or orange peel to the stems ns they cook may perhaps be considered an Improvement. Wash and trim stalks of rhubarb, being careful not to remove the pink skin. The addition of extra skin im proves the color of the Juice. Cut Into half-inch pieces and placfc in a gran Ite pan. Add one cupful of "water for each pound of rhubarb. Cook until tender, then strain through four thick nesses of cheesecloth. There should !be about on* and one-quarter cupfuls of Juice for each pound of rhubarb. — Add other Ingredients to the Juice In the proportions Indicated above, and boil. The ordinary Jelly test can- Thls Is often called a “shepherd’s pie.' To make It, line a dish around the sides with mashed potatoes prepared as for the table, then All with minced lamb, veal or any other left-over meat, well seasoned and mixed with a little gravy. Cover the top with mashed potatoes and criss-cross with a knife. Put In oven and heat until hot through and well browned on top. Leftovers of Perishable Foods in Warm Weather Moist cooked foods, especially those made with protein-rich miAeriala, such as milk, eggs, meat, or fish, are excel lent breeding places for harmful' micro-organisms, including those that cause serious poisoning without mak ing the food smell or taste spoiled. Leftovers of meat pies, dishes made with cream sauce, gravies, custards, hot ted or cream - salad dressing must. I«e eaiefully handled and should be used promptly. Boiled rice, hominy, and other cereals also spoil quickly. In general, left-over foods should be transferred promptly from the dlshee In which they were served to sepa* rstte. clean, dry, covered dishes, cblUed as quickly as possible, and kept In the cold storeroom or the refrigerator. The United States Department of By C. L. VAUGHAN, County Agent ' Boll Weevils at Work Weevil infestation in Laurens coun ty is gradually increasing. The av- crage infestation counts of 21 farms ==: visited in the last ten days run 7 per cent. Some of the farms are 1 per cent., while others are 18 per cent. The highest count made was 30 per cent. It will pay all farmers to keep a constant lookout for the infestation of weevils in their cotton. Go to your fields once every week and make in festation counts. Do not be satis fied with what others tell you, go and examine for yourself. If you have a good prospect for a cotton crop and the weevils are be ginning to get bad in your cotton, you ask yourself why you are not try in to kill them. You cannot hope for the sunshine to do your work, that is, if you have a large stalk for the squares will be shaded when they fall to the ground and will hatch out. About one farmer out of every 25 is trying to kill weevils. About 2 per cent, of all farmers are using calcium arsenate dust. Kind of Poison to Use At this season of the year the only effective poison for the weevils is the calcium arsenate dust, used with an approved dusting machine. Practically all the leading farmers, the Govern ment and Bankers are recommending the dusting method. A farmer can make a profit by using calcium ar senate dust even if he has to pay as much per pound for the dust as he receives per pound for his lint cot ton. That is, if his weevil infesta tion is large and he has a good pros pect for a cotton crop. Making Infestation Counts Select several points in the cotton Held for making these counts so that these points represent average plant and stand conditions. In fields that are approximately rectangular or are square, one of these points should he in the center of the field and one poist near each corner, ^e points near the corners should hr approxi mately twenty feet from the edge of the field. This would make in all five point near each corner. The points at approximately the same points throughout the season, unless some condition develops that makes a change necessary. Counting Squares The records should be made week ly. If the field is being pdisoned, it is desirable to make a record before each application. When counting the squares, make the counts continuous in the row, using normal plants. On each plant examine every square that is sufficiently large for a weevil *to puncture. Any square not sufficient ly large so that the ^little bracts around it cannot be opened by hand, is too small to he punctured and is not counted. ■ Count one hundred squares at each point, leaving the sound squares on the plant and pick ing off the punctured ssuares. Ex amine every square on each plant up to the last plant examined. Calculating tne Percentage of Infestation. After the count at each point has been completed ,the punctured squares should be counted, recorded, and then , discarded to prevent any possibility of confusion with the counts at other points, and that will give the aver age infestation for that particular field, Refreshing Agriculture, in a new Fanaere’ Bulle- tiot always be depended upon in the 1374, Care of Food in the Horae; case of rhubarb, particularly *lf the advises housekeepers ‘ especially stalks are not very young and tender. n> j a | n at serving leftovers of perishable because there are certain gummy sub stances preai-nt which cause the hoi Juice to sheet from the edge of th« spoon, hut which do not assist In mak tng a Jelly. It Is therefore wise to cook somewhat beyond the usual tost. Twice-Baked Bread and Milk Toast for Children Bread cut or tom Into small pieces ahd nested In a very slow oven until thoroughly dried and very delictiely browned Is good food for children. 1 he wanning oven of a coal stove is about hot enough for this purpose. In th. case of gas ovens it Is often dlllleul to get glis low enough without having the door open a little way. The ad vantage of tearing Instead of cutting the bread Is thatMt makes it lighter in texture and easier to eat. The crus, can be tom off from all but the ends of a loaf of bread In one piece. .This crust should be tom Into pieces about two inches wide. The Inside of an or dinary loaf of bread will make sixteen pieces of convenient slxe. Tear first across the loaf and then tear half kth* eight pieces. It Is usually necessary to make a small cut In order'to start the tearing. It ts well to keep the crusts separate, as otherwise they an 4 likely to get too brown. Stick bread will need to be reheated before being served unless It la Mpt In a warm altfe, like a warflrtng oven. foods In hot weather without first boiling them. “Wanning up” such foods Is not enough; It may even In- Teas* thfe danger of raising \he tem perature to a point favorable to the grqwth of micro-organisms, but not high enough to destroy them. Such leftovers served as “cold victuals” are not only unappetizing, but may be un- •mfe as well. “Shith Kebab” It Eaty to Prepare on Sketoeri Parts of the shoulder. In the fore quarter of lamb, are fully as tende^ns other cuts, but less shapely than the leg to carve and serve. The meat dose to the shoulderblade and where the “eye” of the rib chops can be traced toward the neck will furnish tender cubes of meat which can be run on skewers and broiled or pun-brnlled in the same way as chops, while the less tender ple<*es In the shoulder or forequarter may he chopped nip and stewed. In Armenian restaurants lamb broiled on skewer# in this way Is callfd “shlsh kebab." ’A little onion Julcf Is sometimes squeezed over the meat Jnst before cooking It. Salt and pepper are added whetl the broiled ekewera of meet are served. Meat can be cooked out of doors In this way, using long sticks Instead of skewers, suggests the United States Department «f Agriculture. = «r The counts should be made for each field. In counting these squares, do not count anything except the green fresh sealed punctures. The yellow squares and the boll punctures are not counted. it My Children Just Love Liv-o-lax * ’ Not even the cooling breeze from an electric fan, than the extra business you can bring to your store during August through the use of our space to tell the people of this community what you have for their greater warm- V ‘ ' » ’ weather comfort. It’s only the fellow who lays down and says it can’t be done who suffers from a midsummer business slump. “For some time, I have been giving :ie children Liv-o-lax for the condi- ion which I used to thiak called for calomel and cantor oil,” said a Char- loitc mother. “I think there is nothing more terri ble than to luvs to give children those awful doses, which I wouldn't think of taking myself. “Dr. Hand told me, In his drug store, how he worked up the formula of Liv- o-lax, just to do away with this un pleasant necessity, how Liv - 0 lax, though a pleasant-tasting liquid reme dy, acts on the liver in just the wav required. Since I gave it one trial, I have been happy to have It in house, because the children just love to take it. "And Liv-o-lax is an all-round family laxative. It U just as good for the grown-ups as it is for the children. Get Liv-o-lax at your drug store— 30c. Just one trial will convince. We can help you put a punch into your summer advertising, through the use of our Advertising Cut and Copy Service, which will make midsummer business as good as any other season of the year. The Cli Chronicle “The Paper The People Read -Of A-