University of South Carolina Libraries
■ "■' / '-: n Xf-- ■- 1' PAGE SIX THE CLINTON CHRONICLE. CLINTON/ S. C \ r54 "sClk)OT. I.UNCHE5 AG .'ilN A EUZZI.E FI" 2 I"I ^ c"' 3 rIt. d o T .X I THURSDAY, OCTOBER 5, 193S r.v i,vn: \ ee uakon a m.:; ;:; Ifbjrc!! to Fo!’ow « ^ ;iC-' .CC? Oi "K ^ A KING IkmIs I? otu* *»f f!»P ^* liold tji: ks wlucli followh tlie sun | Mailv rtiijrularil.x. In onhT Toi ; cI;uinlH*rs t«» Im* insule n«*:iT iiiul tUl.v, t!ie tliiaj: of iiiiportancT 1« this work. It is |Mirt of tlio won <»rtlere(l rotif tu*. itov. i vor. to allow tiiiiP for tlio ht<l(i‘.:”T to "'‘t woll airoM. Hofore po 1* ■: to l»ro; "'>t. If tin* Iwd do' thrown hark a.< far as tho.v wirt\po without i>nHinp ot at tho footboard, and If a window is loft Witlo opon. this airinp uiil l»o .suf- fioiont fot tho hod to ho math* Uft vory 1 soon aftorwards. It Is wiso to place a chair at tho fo«>t of tho ho<i so that tlo' covers will fair o\or it and ho kept from tho fhatr. Tho |iili<iws shotild ho t»nt on chairs noar the window for j thoir special airinp.'< Thoro is a fresh ijiiality about a bod so airofl and made up. which Is lack- inp «»th*‘rwiso. should ho ttirnod fro- A rir.V wool •'■'Id mo t Tv Eh’TH M, f. Ary-GT *l:s apo one o.' tn; friotid- that sho had choson school for her yoiiii!.' h»i.vs for comini: year and had rn:!«lo her final decision practically hooaiis«* slio had 'oiind hy invostipatinp tiuit this ‘par LEFTOA ERS HAVE " I PLACE ON MENU 1 Uses ta Be Blade of UnufcJ i = Vegetable Difhes. By EDITH M. BARBER = . aj th • L et us consider tho rnnpe of top* I are I ticular schof*^ onifdoyod a diotic an to I plan and suf)orvi.‘;o the luncheons j tah'ios {tossihio for luiK‘lio«>n vbec wo can nso tlo-ni oithcr fresh. c^Kiked or ns lo.'’t(»\ers. My first choice at this time of tlw year is a mixture of soasonahlo rope t.*ihh‘s cooked In <*livo oil. acf^ttnlinp to ■ recipe of Italian sour<;<p. In iiainp sorv(*d at noon of the all day session. t olive oil. first ptit In the vepetahlos N«it only Is pood food pn>vided Init j that re(|uire the lonpest eookirip. ther. ihiK^Iioticlan helps the cliildren to the »»thors are added. Onions, preer l■hoo.s(Kwis(*ly arnonp the fo«»d ofTorod j f»oii|iers. sejuash. corn and t<unaf«K*s are f 'f:::in.\^S(d»o(ds yoiinper children are ! added in order, well WMsonod with ••’.cd a wotkhalan.'od meal, as It is ‘ _s;ill and [laprikn. and we have a full • It that <diii’(ii*Hn o;>nnot n-lwa.vs ts* me.'il ltinofM*on di.sh. Eried corn, by rinded -even wheft\^they . have U-on J the way. is hot-as well known .-as It traine»l at 'hojaeNis far ns fmel I sl)onld ho. If you ha\e any c*sil:»*d 'lahlt.s'nre conoernod. | ears loft ov(>r you use them In thia Wherever the cafotorin plihiMs used ! way or the raw corn la p**rbaf«s even ind tho «‘hil(!ror, are allowe44lifdT*«wh | hoflor. It ti'ay he fried In butter or i hoico. it is usually necessary to pHe haeon fat and slmlild he lll»eralljr sprln- Ihom sotne pi|idance. as notliinp isX^hal with paiu'ika. It may U* used as Imporlant than food seleotion a f(tund:ifion for poaehed epps and we Who r i more •hiriiip Kchofil <lays. There are still too tiainy schools where no provislofi Mattress**^ qiieiwly lest thm pH certain sjMits. Sh‘ei»ers have a tend eiicy to scitle down in a|>pro.\inmtely the Kjimc place in a hed each nipht, and the hair pets pressed down or the inner sj>rinps pet to sapplnp in tliese plaees. it is well to turn llie mat tress comphdely o\ or sometitnoH. At otliers sliift llie nialtress s(» that tlie top remain- upitcrniost while the part which was at liie head poos to the foot Ulld \ ice versa. .\ Hid Not a S»fa. Avoid sitiifip on the hed durinp tlie da.T if vou expect tlie edpes of the mat tress to kee|» <»f even heipilfi- If till# luta been a habit, measure the heipht 4)f the inaltr*->s at tlie ends, and tlien at the center edpe ami you will be aurprisevl bow much lower the latter [ is made for hot luncb»*s even when many of the children live so far away that the.v cannot po home at noon, line proilfi of neiphhors. wlM>se chil <lren live too far away to walk hark, and fortli al noon, nrranpe unionp lhemselv«>s so tliat inotlior fori ll the no.in iu»“asnr»*tiu‘nt is. ,lf you must sit on the bud m -Tiebr^lie foqhJ>r llie bead as often as aiiywhereM else, and the ••dpe will be evenly i pressed down. Hut better sflll, do not i sit on it. A boil is meant to lie down <*n. not to use as a sofa. ehihiren hour. 'fhere are al-*' I*'*' many schools vvlicre ha'dia/.ard lunches arc served, l-'ood is not aivva.vs selected and-pro pared well and the service its«>lf-is un attractive and iinappetizinp. In many j comniunifies the I’arentTeaelior ivs .soeiation takes a lively interest in the^ matter of school himdics. Where a kitelnm has not heen availalde, the as ; .so<’lafion has- furni.shel a sfove, the alKsidiilely neces.cary utensils, and has paid for the service of a rook vvlio j»re j pan*s one hot dish or heverape for the " I'hildren to take with {lie cold luiicb ' hroupht from home. i 'I'liis noon meal is of pretif Iih : portance (o the nutritional welfare of ; the child and often his (iropress in - school is affected hy tin* foiul he eats | have still another lunehetm disli. ’ ' \ most a ft met i VP main luncheon dish is m:i^ hy hidlowinp out sliplit- SE ly a small, new- cahhape and steaininp It until It Is jnsL4.ender. The center ' ~~ Is then filled with pefts^beets or strlnp b**ans in a cream sauce. If you have ■ —■» small amounts of two or tlir^ co«iked zzz vepetahles tliey may he put into a white rou ri<T H ft omtdefTnr 15g s«Tamlded epps. (tne of our pood hotel ss restaurants makes a Sfiecial summer SS lun<-lie«)n dish of creamed mixed vepe ZZZ tables servHl in jiatty shells. 'i’omatoes jKTliaits furnish us with otir preatest variety of lunchmm is: dishes. I wonder if you have ever SSS yserved a w lade baked tomato with a riirehit sauce or if you liave made SS prilled tomato slii-es on to:ist l!ie ZZZ foundation for potiched epps, .\notlier SS’ suppestlon Is to h.alve touiafotxs and cover them vvitli small ideceg of hacim before hakirip In a hot oven. Toma ^3' tees, preen jieppers, epp plant and SS Mpiash stuffed with a rice or bread SSS crumb dressinp are alv^ays |»opular. Every kind of leftover meat or fish or one of tlie canwl fish' pastes add wivor to the stuffinp. Sometimes a «Tcam sauce is gerv»*d with the toma- T^INE times out of ten you will find that the man who advertises is the man who most willingly returns your money if you are not .* satisfied. Thcie are t(*e.s br ,((»n)a(o'sau<^ with Hie i»epper# of, cheap <'aiidies, cakes, and D^’er- Tlie pilhiws should he shakleii each niorninp to ke^'p the feathers well sej*- aralevl. What are callcil ‘"live featli- ers*‘ are the hipliest prade. 'rioo k*‘ep their <U*vvii ipiality. and <lo not mat as «aslly as do other kinds; Hut wnless pillows are Iwateii and shaken fre- <|Uentl.v the tiiiv wl-ips of 'fronds pet Inlertvvinod and pillows lose their sviftness. t'.CIlllT- of IlinTCM. ■ A livinp room vvhieli is wdi treated deeorativ elv, has .some Vi'iitiT of inter est. There mav be several, but one should b«* «*bief amoup tliem. In win ter time, if there is an op*‘u tiieplace in tlie room, Ida/inp lops naturally take the center of tb*‘ slap«*. .so to s)M‘ak. 'Ihcy draw tlie e.Vf. immedi ately, and cviiti*r tlie att»*nlion pl**as- iiiply. Tliey suppest warmtii and 40m fort, and a eertaiii desirable relaxa tion. Ill summertime ijuite the reverse would be the I’tTcct. for emdness Is couphil witlr I'o'iiforl. Therefore. 1 »- tally diflereiit «erit ts of interest should In estalilisli«“'l. Few thinp> are more beautif.vinp and refreshiiip to the st'iises than tlow- ' «*rs. If llie lemiemaktT is so situated ; that she can l.avc a hompiet of Mow-* era so pI.H e.1 that it cat< lies the «*.ve. ^ she has a « harmifip • enler of liiTerest. apes lyinp in wait outside the sr-luMiI yard to tem|»t the tiennies away from Hie seliool child, who should not lie al lowed to |>atroitir.e them. Many sehmd lunch nNims find It niM'ossary to have a small line of pure candies to wdl. Durinp the past year many scluads have estahlished Inm li rooms In onler tliaf the cliililreii of nemly parents may liave a nourisiiinp meal. The home which are also sometimes s(»riDkIed with cheese before they are baked. Both fresh and cooked vepetahles find many uses in salads with well flavored dressinps or Jellied and served molded on lettuce with mayonnal.-e or nisslan dressinp. Sometimes a JelliiMl cheese or tomato rliip Is served around a nilxeil vepetable salad for the j main dish of p pmuiday meal on a warm has too much at stake to risk losing your -trade of youFcdhfideri^. You cai ^t^H-oir -3 him. economies leaeliers and the prade teachers have piv<*n their valuable time ami ofirn moiiev to sih* that their day. Slieeil cold meats can be ar ‘ niiiped around this if you want a ni«>re i elabornte meal, line of tlie um.-t r*»- j fn\-liinp of all the vepetable salads Is pu|*ils have at least one Hde«iuale ,,^,.^^1,,., ,1,^ meal each sclionl da.v. (^Mitral klfehens j nrji(,.]y •mti jirninpinp them In iinaiie’s have heen estalilished in some [ilaecs i jn fashion as a led and from these lunches are .sent but to .,.p^,.tai,ie plate. This tyjie of salad Is a sjieelalty of an old French hotel _ He is not in busine^ for today or tomorrow I . - I . , only — but for next year and ten years from f next year. He knows the value of good-will. other scImm/is witTiin a certaiii radius. The service of t*’e meals has Ihnmi siiitervised by the teacliers who may lie very |<roml of tlie aid vv hicli they liave lieeti pivlnp so peiierou.-ly durinp the et uaoiiiii’ iTisis. IN cry iiioilier in a comnuinitv .'^lioiilil '>e intcrevtfil not oiil.v in what lu-r o-.vn child eals at iiooiid.iy hut if pos silde in tlie proldeiil of all the eli'ldriT. in the vicinity. Vt'S' Cahlcs V\ itii (JircM-. .Mix two or nio|;c kinds of fresh cooked or leftover vepetab’es such ' stririp hcans, carrots, and turnifis or caulillovvcr. and jdace in u:sliatlovv bakinp dish. Four over Hie v**pelahles tliin wliite sauce to vvliich clicese may he. added if desired, t'over with hut.-J. ilL JL4 durinp the summer season. The vcp»‘ taldes are marinated with freinh dressinp and mayonnal.se is pas.>;<Hl to Uw* If you desire it. While we deliplit In ciMikod vep»*- taldes, don’t Eforpet' that nuiny more are used raw Hiaii were previously. Tender carrots eat into matciilike strips, or yoiinp cauliflower .s«‘paniled Into, flowerets are recent additions to the raw vepetahles which we are ac customeil to use In salads and a.s aiv petir.crs. .\ny vepetable which is ten der and ileliiaite eiioupli to l>e pal atable will probably lend Itself to service of this sort. , * String Hcans Vi ith Piniientos. ^ cup wliite sauce You get better merchandise at a fairer price than he could ever hope to sell it if he did not have the larger volume of business that comes from legitimate advertising and goods that bear oiit the promise of the printed word. 'live blos-NoTns siipjdv hrnrtiTnoss tmd"^ bruud-Ctumbs. Ulld bakc- aomc fraprance. pnmounccl or dell- : »'>‘'<«»‘nite oven. ;i7r. depre.-s F. i.nti cate. 'I'liey stippi st pleasant pardens, or lield.s of flowers. -They brinp a note ' kus and fresh air into tlic ! 1 epp .volk. nimlis ar* of ojam room, wlih li i- rev i\inp vvlum wcatber is torriil or snltr>. Slmub! tli«*i-»‘ hi- a ri«ufl witb n view. the wTn d'. w h nr; rnr ttiv^ onttoi i k mn form a cl•n^»•l'' *<f interest. 'I'lie cur- ihe saiic** liulildes and Hu brown. Vegetable Siup \\ ilh (;iir*>r. 1^ cups buttered bread crumbs I i*‘asi»oou pranulali'd supar 1 i|Uart soup stock, ^ T tahtrvpnrTn buttcir ’s cup cooki'il carrots Niilmep . SSS piiiiii'iitos , S i-ups cooked .string luaiiis Enuieli toa-t SS: Stir hot white sauce Into bcat«>n ep* yolks. S«*ason well with HUtniep and add minced ptmleiitos. .Add co*»kci atriiip lu*ans and shniner gently ten minutes > Don’t miss the^ advertisements in this paper each week. They call your attention to values -fi laiiiinp slionld imt hinder Hie vision. ' % eiip cooked'nnlotnt^ but add to the iiiter«‘st of tlie window, fe,. i» 3. n u s:'ii; tile —\\ Nv Sfi vice. ' F«'al!icr Cake. I u|i hun* r 1*4 * nps sugar 4 epp yidk • *4 cut* water 4 epp wliitos 1 li-.isikHili vanilla extract teasp*H>ii lenioii extract !!*i *-uj*s p-istry fiour 1! teaspiHii.-. hakiiip powder C*reani fdinrtentnp. arM pradually. tlu-n the epp volks, beaten until fhi« k. Sift flour once, measure, add the hakinp |M»vvder and sift three times. .Ado flour and wafer alt<«t'-n!^-tc^- ly to the tir^t mixture. heatiL^ hatter hard. .Add_flavorinp. Fold Vn tlu* stif fly beaten epp vvliites kisl aud iMike in a slu H or l:.y< rs In a iiUHlerat* oven (iJ7o depr*s-a Fahreiiiudt). r' SaccI Potato Puff. !i or 0 lueiliuin sized gw <*et tMitatoes 2 epps . j 1 teas|>oOD salt ' 2 tahlesiioons incited butter i 2 tahlesi»onns hot milk Roil the awe<*t iH»tatoes. When ten- j der dmin. ikm-I and press throu;.^h a , ricer. Ikvit the yolks and white# nP the eggs sefnarutely. To the sweat po tato add tlie y«ilks, htiit*‘r, milk and ■alt Rent welL Tlien fold in the ur^I beaU’3 W'iiitea. Bile the mixture lightly Into a greased bakinp dish and iwk<* In a noderale oven (,*{.10 degrees I *3 cup Cooked .elriiip ll♦‘aus *4 cup prated cheese Stir supar over fire until melted find liirlit brown. Add soup stock, hut ter niid vepetahles. Hrinp to boilim; I*oliit. and transfer to casserole Hrow n the bread crumbs liphtly in hut fer, and float on to{» of soup. Sprinkle vviHi ch**ese. and hake In leu le.en (.'iiiii d*'pr«‘es F.) ten minutes, or iiiiHI eh**ese meif.s. (^uirk Meal. A .lellled Topiato Soup I’luh .st.-iiidvvicli Kadish*‘s fiiiioiis Ici'd f’ofTe** Ice ('ream hi (’aiitahuipe I am pl:;nninp a cold .suppi r for hot nipht. For the flrst course jellieil .soUj*-it is lU'cessarv to iliin' j idieml a few hours. M’** will siijipo'^, i that last nipht **r . less likely, tir niorninp. lM*'ore you went to the iifih*c you o|i(‘ned a '<’:»n *»f toinaf-i i«orp healed it wiHi the same am m;;.i • wafer. While it was he: l i p y, soiiked n taldesjio'ui <if peli'S-i li ; hi He «o!(1 water and stirred it into He hot soup. Vou tlien set Ihi-* aside |. «i!ol and |uit it in t!.-* nuri •» -vto*- 1 clolh .lust before St n inp d nner to n'pht you mix it no with a .i^k 1.1 pile it In the hoiiillon cup.«. I’rl -k* Si rve up french t«>asU SliiITcd Dniims. 1 ipiart medium onions *4 « tip minced ham sas 1 Clip soft bread crumbs aa ^:ill and p**|iper "** Builter 1 ^a Barhoil onions and remove part of as renter, leavinp the rmit end iiilaet. i^a Fill eavlly with onion pulp. SS hnm and bread enimhs, senson*^r with ; ^Z salt and pepp»>r and niolsteneil with - ZZZ melf«'d luilter^ Blare tlie onions cb*se SS together"'111 a pnmsed baking dish. I'oiir oni‘fourth Cup of waT'er around SSS •nd dot with hulti-t. Bake In a mml jsa erafe «iveM (;i7.') Ttegrees FabrenbvttF^SS that tomorrow you will be sorry you overlooked. t DONT MISS THE ADVERTISEMENTS. fl a I cr..ckers or loa-U stic!,s can ser'e willi til's. - In th«K «-h{h ^sati<iwi«-h y u v.L, iuhmI, lireail for tcirTT" lettue *. p" ' u liiiitwi, hacoii undchicketi. ve-l • r p*;!. „ . , , .r I . .,1- which y<iu cun buy at the de».*-ite. oo: Ilckl nd tuiry «nd hnraD on iIip top. ] .... o...... „ . ra- «.;,ic.. until browned. Green BejipiTS Staffed Wrth Rirc. fl larpe pr»‘en p*‘ppeni ' 1 cup miciM*ked rice 2 nK'ilium-sixi'd onions 2 stalks celery 1 -small can tomato sauce 2 tablespoons melted butter or salad •11. Salt and impivei' 1 H ~ rolled cracl'.er or bread , crumbs.' Paivrika » , „ I Wash j)«*p|)ers. she? off t«>p8 and re : mitve seeils, Ftmk rice until soft an* ! j drain. A«ld onhuis, celery and toma | I toes to hot butter or oil la frying pat j ' Fry slowly until d«dlcately hn»w-:i'‘'* i I Mix rice and frleil vegetah’i»s n»» * ? •eason with stilt and tH‘pi»er. Fi' ' j p<‘|iper cups with mixture, top wlUi a | I few fine rrumhs, a bit of butt* r nr. * i I ■ dash of {i.iprika. and hake imt ! f delicately hr<»wne<1—aluujt tei. minut* - ' a tmalerate oven (.‘{.It) degr»*es i-'tiL- The ‘The Papor Everybody Reads” Cr I Sirs,-Boil S> r.dicat»i-^WN1* S^rrSc*. UJkJJEI! .k>\-