The Clinton chronicle. (Clinton, S.C.) 1901-current, October 05, 1933, Image 6
■ "■' / '-:
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>\-