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THE CHRONICLE, Clinton, S. C., August 1, 1968—19 WBTV C H/*v «l_OTT Keep Outdoor Menu Simple THURSDAY, AUGUST 1 Mike Douglas, 4:30 p.m Rossano Brazzi is co-host for the week. Color. The Lucy Show, 8:30 p.m. Dean Martin guest - stars. Color. Thursday Movie, 9 p.m. "Joan of Arc,’’ with Ingrid Bergman, Jose Ferrer. Color. FRIDAY, AUGUST 2 Marshal Dillon, 7 p.m. A traveling medicine-man's "cure-all” causes the death of a Dodge City resident. Gomer Pyle . . . USMC, 8:30 p.m. Sergeant Carter learns that Comer’s dreams come true. Col or. Friday Movie, 9 p.m. 1 ‘ Torpedo Run," with Glenn Ford, Ernest Bor- gnine, Dean Jones. Color. SATURDAY, AUGUST S Glenn Ford Western Open Golf Tournament, ft p.m. Jack Nicklaus defends his title at Olympia Fields Country Club in Chicago. Color. Death Valley Days, 6:S0 p.m. An unlucky miner starts win ning bets and loses his friends. MUlion DolUr Movie, 12 Midnight “Throe Little Words," with Fred Astaire, Red Skelton, Deb- Mo Reynolds, Gloria Do Haven. SUNDAY. AUGUST 4 21st Centary, 5:30 p.m. Walter Cronkite discusses “Cities of the Future." Color. Ed Sallivan, 8 pan. Guests include Ray Charles, Bill Dana, Gordon MacRae, Carol Lawrence. Color. Show, 9 p.m. Summer Brothers Smothers Judy Collins, Grecco and Willard and Hamilton Camp are guests Color. MONDAY. AUGUST 5 Mike Douglas, 4:30 p.m. George Segal is co-host for the week. Color. Campaign ’68: Republican National Convention, 7:30 p.m. Walter Cronkite is anchor man from Miami Beach. Flor ida. Color. Late Show, 11:30 p.m. "Contraband Spain,” with Richard Greene. TUESDAY. AUGUST 8 F Troop, 7 p.m. The cavalrymen learn new ways to fight Indians. Color. Campaign ’68: Republican National Convention, 7:30 p.m. Walter Cronkite is anchor man from Miami Beach, Flor ida. Color. Walter Cronkite Late Show, 11:30 p.m. "Break In the Circle,” with Forrest Tucker. WEDNESDAY, AUGUST T Campaign *68: Republican National Convention, 7:30 pjn. Walter Cronkite is anchor man from Miami Beach, Flor ida. Color. Late Show, 11:30 p.m. "Time Out For Love,” with Jean Seberg. ETV Schedules Food Service Eight one-hour programs on food service will be shown on closed-circuit television for all persons working in food service establishments according to Von A; Long, director of the Laurens County Health Department. Sponsored jointly by the State Board of Health and South Car olina Educational Television, the course is designed to increase skills of all persons working in South Carolina’s food service es tablishments. Plans call for airing the course in two-hour segments on August 12, 13, 19, and 21. A special sum mary program is scheduled for August 21. OFFICE SUPPLIES THE CHRONICLE BY HELEN CAMP Extension Home Economist As long, warm evenings lure families out-of-doors, many a smary chef has already turned to the grill for meals that are fun to eat and fix. Tender, juicy beef steaks are probably the all- time favorite in outdoor cook ery, Club, T-bone, porterhouse, and sirloin are excellent choices, for their sizzling goodness can be ready to serve in a matter of minutes. Kabobs are a great way to grill less tender cuts. First dice the meat into 1-1/2 to 2 inch cubes. Next mix one part vine gar, lemon juice, or tomato juice with four parts oil. Marinate the meat in the mixture 8 hours or more. For variety, add favority herbs such as garlic or basil to the marinade. Salad dressing mixed with an oil and vinegar base may also be used. The act ual tenderizing effects of marinades have been questioned; but, without a doubt, they do add flavor and juiciness to the meat. When picking akabob combina tion, look again to the specials. Beef cubes with partially cooked potatoes, carrots, or small whole squash are delightful. At inter vals slip in onions, tomatoes, or green pepper. For a real sur prise add apple wedges or fresh S.C. peach halves! Just be sure to combine foods that can be cooked in about the same length of time. Space them on the skewer for more even cooking and try basting with the marinade, butter, or a barbecue sauce. Watch the specials for other meats and vegetables to come into season or plentiful supply. S.C. sweet corn is excellent grilled in its husk or aluminum foil. Chicken and turkey are easy to cook on the grill. Pork is another good choice for outdoor cookery. Since all the cuts are tender, pork requires little pre-prepara tion. Equipment for outdoor cookery can be simple or elaborate. Manufacturers have many dif ferent kinds of grills on the market. There are grills with re volving spits, electric motors, lights, and other elaborate accessories. For the average in dividual all that is necessary is a portable grill that is adjustable and has a durable fire box. It is most desirable that the equipment be portable. In the event of inclement weather, the grill can be rolled into the car- Charlie (Or: why only certain people are eligible to buy Freedom Shares) A lot of people are interested in Freedom Shares— and for good reason. These new U. S. Savings Notes pay 4.74% when held to maturity. And they mature in just four-and-one half years. But you have to belong to a select group of Americans to buy them. They’re sold only to those people who buy U. S. Savings Bonds through the Bond-a-Month Plan where they bank or the Payroll Sav ings Plan where they work. They’re a bonus opportunity for these regu lar Bond buyers and are sold on a one-for-one basis with Bonds. For example, if you buy two $25 ^ 11 Ttf U. S Govrnmmnt do»t not pay for thit advarli—mant. It 11 presertad at a public aarvica in cooparation with tha Traatury Dapartmant and Tha Advartiunt Council. Bonds a month through the Pay roll Savings Plan or Bond-a-Month Plan, you can buy two $25 Freedom Shares. Or, if you buy a $ 100 Bond regularly, you can buy a $25, $50, $75 or $100 Freedom Share. Get all the facts where you work or bank, and start this automatic, regular savings habit. You’ll be help ing your country as you help yourself. U. S. Saving Bonds, new Freedom Shares Pizzalmr^ers (io to Torn Barbecue Legal Notices FINAL SETTLEMENT i INAL SETT! !• Mi port or other sheltered area. Should the family decide not to cook in the backyard, the grill can be disassembled quickly, and placed in the trunk of the car, and transported to the desired area. The firebox should be made out of heavy gauge sheet metal to withstand the intense heat of a charcoal or wood fire. One of the most important considera tions is that the cooking grill be adjustable and constructed of heavy gauge stainless steel rods. With the intense heat from char coal and the weight of the meat being cooked, it is necessary that the grill be of heavy gauge ma terial so that it will support the meat. Stainless steel is most de sirable in that it lends itself to easy cleaning. The diameter of the cooking grill for the average family should be between 18 and 24 inches. A grill this size will usually accomodate six to eight steaks and is a necessity if guests are invited. The accessories which are a must for charcoal cookery are charcoal tongs, meat tongs, and a broad metal spatula or pan cake turner. The charcoal tongs can be used to handle the hot coals and spread the fire; the meat tongs to turn the unground meat. (Never use a fork for this purpose.) Meats that are pierced with a fork lose much of their natural juice. The broad metal spatula or pancake turner is most desirable to turn hamburgers. Many more accessories for outdoor cookery can be pur chased. Some of these are as bestos mittens to handle hot foods; skewers for cooking ka bobs; a fire rake to level hot coals and hinged broilers to cook hamburgers. Most portable charcoal grills are curved or hollowed in the bottom. Gravel, about 3/4” in diameter, or some ceramic material should be placed in the bottom of the fire box. Add enough of this material to fill the bottom part of the fire box. This will insure an even heat, provide air space for the fire, and catch the drippings from the meat. Charcoal briquettes are the most common source of fuel for outdoor cookery. These bri quettes are normally sold in pa per bags ranging in weight from 5 to 25 pounds. Getting a charcoal fire started in a grill is relatively easy if properly prepared. Many indivi duals like to use paper and wood kindling to start the fire. The most practical way to light the fire is with liquid charcoal ligh ter fluid. By all means, do not use gasoline because it is very dangerous. And kerosene and fuel oil will leave a very undesirable odor which the meat will absorb. If an electrical outlet is near, and electric starter may be de sirable. Regardless of the materials used to light the fire, pyramid the charcoal briquettes into the center of the fire box. If paper and wood kindling are used, place this material in the T^re box first, and then put the charcoal on top. If charcoal lighter fluid is used, after the charcoal has been placed in the center of the fire box, saturate it with the fluid and light. Charcoal of good quali ty will not usually flame immed iately after it is started. Burn ing will be evidenced by a gray ash appearing around the edges of the briquettes. It usually takes about 30 to 45 minutes before the charcoal is ready for use. Charcoal produces a very hot, intense heat. Don’t let the ab sence of flame and the inno cent-looking gray ash fool you. A charcoal fire is ready for cook ing when the briquettes are cov ered with gray ash. When the charcoal is ready, level the embers evenly over the fire box with the charcoal tongs, and put the grill in place. Leave at least 3 inches between the coals and grill. The ideal bed of coals whould have about one-fourth Inch of space between each briquette. One firing of charcoal will usu ally last for several hours of cooking. Sometimes after the meat is placed on the grill, and drippings begin to appear, a flame will be produced. This usually is caused by an excessive draft, the fire not being ready, or not enough space between each briquette. If a blase does appear, douse it immediately with a small amount of water. The grill should be thoroughly cleaned before use to prevent the meat from sticking to the grill. If the meat tends to stick to the 1 Gomes teen patty time at ymu house, and the junior host or hostess is very likely to '-uyuest the all-time favorite homhuire! as the menu featuit. And uith ^ood reason. What i> mole ap peti/int: than the seen! of reef ^rilhny’’ over a ehairoal tin the sij/ht of tliiek, jtih y 1 ui m i on eiisp toasted huns The hamliUruet ha aimo-i limitless flavor pnsM r n it ,e however, depending oti the kill ful use of ha-tinu -an. •• • o an interesting >rarm*h. W her \ .on teen chefs start man mr up party lists, sup r pest the-e ia\e wmnuur I’l/./.ahuiTvt s. as the menu feature. IVovidinyr the fla vor ditferenee m these teirlei, juicy uui'trei s a re special Italian type seasonings and a sat p> i -e topping of slued /.u< .hint and Moz/a i el la ehee-e line Me bui jret'' ail e\11 a n.< a- >• ■•! flavor and mol -f m - w ’ 1 canned . .mdensed t. .mat. > e "ir used both a> an inprcdn : t o' d as a sau. e to spoon o\ c t • • pat t es l' 1 ..tilde 1 n h . n ' i' i. t h iek , expel tiy sea . "i, densed tomato s.uip t. ! a is, and for main . ...>k r ; , is a i ea! noon t" t to . . chef Keep plenty hoc U I season ion}/, to he'p .>•>-: •. .:. both indoor and outdoor master pieces 111 m'od eatiii}/. u.omd out the menu with a tta> • d ( iisp vegetable relishes and a pomant dip, ice-cold hev- . lares, and fruit and cookies t o. d. - e| t PIZZABURGERS Take notice that n the 23rd Take m tic day of August, 1%8, I will ren- lav T te der a final account M mv acts render a fi ml and doings as Administratix f and T im\- ,1 the estate >>f Arva E. Henryin e.Mate f 1 ilu the office of the Judge ■ fPp bate the Lire f of Laurens County, at 2:30 ; i.m., ; ate f ! ur and on the same day will apply ■’clork A for a final discharge fr >11 my da\ a HI . ; p trust as Administratrix. dial a fr m Any person indebted b said trix. estate is notified and reqi had All V pel to make payment on or U f re ■ ' tab' i. t:l that date, and all persons h. vinr make paw a r claims against said o-tate will date, and a! present them <n r DMore said ' laims .e i 1 f 1 date, duly pr va n r H f< r e\tT preopnt th LU barred. late, ; 111] V i 1 Esther li. Bit's oaiTed. Administratrix ( !a! A Clinton, Sa . d July 29, 19G8 Al- b-M !uh 2 d: , 1J 'jnt f ■ :• xectitn:.. ■ii iPd*’ Hi. rot ooip, vmej/ar, oregano, ami t a-iI, < 'onlhine 2 table- si s .oip niixtare with beef, . i .m 1 '. err, and garlic salt; t h.■ i oarhIy Shape into ti pall a- i 1 1 ess zucchini slices nr ■ p.it t •• - 1 ’lace on rnII ( zuc- . bin: id. up i about > inches a'..a.- rruimr coals. Brush with am i . t n.ik for d minutes. IP us); » it h a h e ; turn. Top u .t h . hot so; rook a minutes <:.<<> Toast i oils Heat remam- . r a m o . -oj \ e over patties on M akes u sandw irhes. grill, grease it lightly with some fat. Meat will be mure tender if cooked slowly. Basting with a fat or sauce will tend to keep the cut more moist and juicy. Don’t season before grilling as salt tends to draw moisture from ttie lean tissue. To avoid loss f juice, turn the meat with moat tongs. As soon as cooking ts com pleted, wipe off all metal parts that come in contact with meat. Use a cloth soaked in cold water to remove some of the food parti cles and grease. If necessary ttie grill may lie further washed to remove all grease. However, a light coat of grease will protect the grill against rusting. If the grease is allowed to remain on tl»e grill, sterilize the grill before it is used again. Sterilize by lowering the grill close to the hot coals for several minutes before raising to the proper cook ing level Do not throw- away the char coal that is left after cooking. It can tie re-used. Douse the re maining charcoal witti water or place it m a tight container to smother the emliers. Used char coal is usually hard to relight. To avoid this difficulty, mix it with new briquettes. Never durhp live coals on the ground, espec ially in a wooded area. After cleaning ttie grill, store it in a protected place. Tastes like home churned! Get country-fresh flavor . . . Pet Buttermilk Tomorrow Will Come Tomorrow at a day may navar coma bacauaa it't always juat a day away . . . but tomorrow at a parlod in your Ufa will coma lu»t at suraly as the seasons. Plan for your tomorrow with a life insur- anca policy. It will mean financial security during your ratlramant yeert. Ufa Inauranca it the beat essurance for a happy tomorrow! 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