The Clinton chronicle. (Clinton, S.C.) 1901-current, August 01, 1968, Image 19
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!
REPRESENTATIVES
SIDNEY HARTZOG—833-233J REPRESENTATIVES
FRANK LYDA—833-1784 FRED HRAGG—833-1663
JA( ()HS HLD(.\ 833-095(1
. Hfre OLIN FI RH—833-0066
’68 DODGE
Luxury, size and comfort for lot less than you’d ex
pect. Check the features. Check the price. Get a great
deal now while the Dodge Boys have Dealer Fever.
the dodge boys
have dealin’ fever
’68 DODGE
Easy on the budget and everything you could want
in a car. Drive a Coronet home today. You’ll save a
bundle while the Dodge Boys have Dealer Fever.
the dodge boys
have dealin’ fever
’68 DODGE
The Clean Machine! The car you've always wanted,
but thought you couldn’t afford. Now you can.
See the Dodge Boys while they’ve got Dealer Fever.
the dodge boys
have dealin’ fever
Idealm
fever
IlYNN COOPER I
OflURMB ***