The Clinton chronicle. (Clinton, S.C.) 1901-current, October 17, 1968, Image 20
20—THE CHRONICLES, Clinton, S. C M October 17, 1»M
It’s Caramel Apple Time
Halloween is just around the comer. That’s reason enough
for getting out a pot and “brewing” a batch or two of Caramel
Apples. They’re a treat for all ages. Youngsters, specially, love
biting into the creamy, rich
coating enveloping the crisp
d Caramel
fruit. And Caramel Apples are
always best in autumn when
juicy apples are in peak con
dition
Your own little hobgoblins
can get into the act, it’s that
easy to make the luscious con
fections! They’re great “as is”
but . . let pint-size cooks
exercise their imagination.
They can add decorative
touches with goodies such as
marshmallows, crushed peanut
brittle, chopped nuts, coconut,
raisins, decorating “mini-can
dies”, cinnamon candies, gum-
drops and jelly beans. They’ll
have lots of fun fashioning
funny faces, pop art patterns
and all sorts of tasty trimming
effects such as the delightful
version pictured — Caramel
Com Apples.
Dairy-fresh caramels are al
ways available in 14-ounce
“see-through” bags—the right
size for one batch of Caramel
Apples. During the fall cara
mel apple “season,” you’ll find
the socks packed right on the
bag of caramels Before you
start making these popular
treats, wash the applea well in
warm water to remove any
wax or dust Then, dry them
thoroughly so that the scrump
tious candy coating clings well
to the fruit.
Here are the simple direc
tions for Caramel Applet.
Wash and dry 4 or 5 medium
size apples. In a double boiler
or saucepan over low heat,
melt 49 (14-oz baa) Kraft
Caramels with 2 tablespoons
water Stir occasionally until
sauce is smooth. Insert a wood
en stick into stem end of each
apple. Dip into hot caramel
sauce; turn until coated.
Scrape off excess sauce from
bottom of apples Place on
greased waxed paper; chill un
til firm Ke4p in a cool place
Caramel Com Apples: Before
chilling Caramel Apples, roll
in popcorn. Place popcorn
around stem end of apple.
Then, place apples on greased
wax paper and chill and store
according to directions for
caramel apples.
"Frankly” Filling
Hungry big folks join the ranks of the younger set when the
popular hot dog is complemented with a novel topping that en
hances its eye-appeal and flavorfully boosts its substantial sating
qualities. Tip-Top Franks are a very tasty example of this “frank
furter plus” approach.
Sprightly flavored salad dressing is the foundation for the
dressing is
savory topping-cum-filling of Tip-Top Franks. The
the teasing taste of a bouquet of subtle spices. Diced trmmin. and
and flavc
chopped sweet pickle provide color and flavor accents for the
peppy filling. It’s a combination that makes “real cool” —*™g of
the favored frankfurter. You’ll enjoy it, too, as a topper
for hearty open-face meat and cheese
1 cup Miracle Whip Salad
8 frankfurter bans
Lettuce
. 8 frankfurters
cup chopped sweet pickle
Combine salad dressing, tomato and sweat pickle. liw bmw
with lettuce. Split frankfurters; fill with —dreettna mixture.
Place filled franks in buna.
up Miracb
Dressing
Vi cup diced tomato
Truck Revenue Up
WASHINGTON — Op
erating revenues of all
motor carriers regulated by
the Interstate Commerce
Commission in 1966 totaled
$10.9 billion. The figure is
expected to reach $11.1
billion in 1967,
TELEPHONE 833-6541
OFFICE SUPPLIES
THE CHRONICLE
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GH0TON - JOANNA
V “It’s Time Thai Oouatn’t'
News and Views
By Rev. Wallace E. Crumlin
Food Shopping Guide
Mrs. Emma Duncan of 605 W.
Carolina Avenue left Sunday
evening for a visit with her daugh
ter and son-in-law, Mr. and Mrs.
Carl Fox of Mt Olive, North
Carolina. Mrs. Duncan Is re
cuperating from a brief period
of illness.
APPRECIATION SERVICE
Rev. E. W. Wright, moderator
of the Tumbling Shoals Baptist
Convention was honored Sunday
with an appreciation service at
New Grove Baptist Church (Lau
rens, S.C.) where he pastors.
Tributes were given in honor of
his 33 years of active service
as pastor of the church.
Rev. W. D. Coker, pastor of
Hebron Baptist Church of Clin
ton, was the keynote speaker.
Others programmed; Deacon No
ble Grant, master of ceremonies,
church and visiting choirs, Rev.
N. E. Hood, Rev. Elis BaUey,
Deacon Ulis Byrd, Deacon J. W.
Gamble (Bethlehem Baptist
Church, where Rev. Wright has
ministered for 29 years), Dea
con Calvin P re real (New Hope
Baptist Church, where Rev.
Wright has pastored for 20 years)
Dr. J. T. W. Mims and Mrs.
Elisabeth Allen '(church clerk).
USHER BOARDS MEET
The Usher Board Union held
its monthly meeting Sunday at
Mt Moriah Baptist Church. The
November meeting is slated to
meet at Little River Zion Bap
tist Church.
The group has elected the fol
lowing officers for this year;
Henry Price, president; Joseph
Calhoun, vice-president; Mrs.
Lillie B. Sturhey, secretary;
Mrs. Nancy Gary, assistant sec
retary; Mrs. Blanche Workman,
Albert Sturky and Charles Rice
(Finance Committee); Mrs. Viola
Williams, Mrs. Mamie Price and
Mrs. Essie Dillard (Time A Plact
Committee).
WORKSHOP
A workshop oo voter educa
tion will be held at Bethel A. M.E.
Church, Laurens, S. C., Oct. 22
at 8:00 p.m. Five or more sam
ple ballots to be used in the Nov.
5 election will be teatnred. Em
phasis will be on marking bal
lots and the specific ballots’s
importance and referendums.
Workshop leaders will include
Att’y James L Felder, director.
South Carolina Voter Education
Project and James T. McCain
of the Citisen Education SEDF.
This program will be under the
auspices of the Laurens County
Chapter of the NAACP, Dr. J.
T. W. Mims, president, and the
Laareas County CitiaenImprove
ment Organization, Willie E.
Beasley, president
All Interested persons are in
vited to attend.
’ GIDEON CLUB
The Gideon Club met at the
home of Mrs. Alice Hill, Sun
day, at 4:00 p.m. The club is
looking forward to the carona-
tion of Miss Gideon on November
17, 7:30 p.m. at Friendship
A.M.E. Church.
After business discussion,
Mrs. Hill served a deli
cious salad, goodies and punch.
The following were present
Mrs. T. C. Davis, Mrs. Has
kell Wax, Mrs. Bertha Bailey,
Mrs. Walter Bailey, Mrs. Tho
mas Stegall, Mrs. Amanda Gary,
Mrs. Cansada Hill, Mrs. Marion.
Mrs. N. K. Pitts is president.
The groups next meeting will be
held November 10, 4:00 p.m. at
the home of Mrs. Haskell Wax.
Tralfit Affident
Costs Increasing
The nation’s estimated eco
nomic loss from traffic acci
dents in June was up more
than $15 million over June of
1967, the Insurance Informa
tion Institute reported.
The economic loss for June
was estimated at $1,113,840,-
000 by the Institute. It attrib
uted the rise over the same
month last year to increases of
8 per cent in traffic deaths and
4.4 per cent in accidents.
Traffic injuries for the month
were approximately the same
as for June a year ago
The 4.820 highway deaths
reported for June by the Na
tional Safety Council compare
with 4,460 for the same month
in 1967.
The economic loss for the
first six months of 1968 stands
at $6,405,312,000. in increase
of $619 million above the loss
figure of $5,786,350,000 for the
same period last year.
The rise in economic loss
during the first half of 1968
was due to increases of 6 per
cent in traffic accidents and 4.5
per cent in injuries over the
same period of 1967.
The Institute said that if the
trend set during the first six
months of this year continues
during the second half, 1968
will set a new high record in
traffic accident experience—
there would be more accidents,
more injuries and more deaths
recorded than in any previous
year.
Gold Output Increases
Total gold production in
South Africa during the first
six months of this year was
15.659 million ounces, more
than 2 per cent above the cor
responding period last year,
according to the Chamber of
Mines.
"My neighbor told mo Torrington is a good place to
*- re
won.
Wo hoar that ottoa... In discussing possible employ
ment we usually ask, "Why did you apply here?” and
that's often the emswet we get
Our employees are our host advertisement We're
proud of them and they're proud of their company.
Ask them about us.
MON.—fBL MO A>L-5:00 P. M.
SAT. 0:00 A.M.- 1M0 NOON
Hi* T0IRINCT0N CO.
cumosi musiNOB plant
BY ANN LEE McPHAIL
Clemson Extension
Consumer Editor
Since sweetpotatoesare reach
ing their peak In South Carolina,
now is a good time to use them.
They are extremely high In vita
min A and furnish some vitamin
C.
Many feel that sweetpotatoes
are too high in calories but this
is not necessarily true. One me
dium-size sweetpotato, baked and
peeled, has 155 calories. In com
parison, two medium-size ap
ples, raw, have 140 calories.
Methods of preparation and added
ingredients cause sweetpotato
calories to “mount up". If this
same medium-size sweetpotato
was candied, it would contain
295 calories.
There are two general types
of sweetpotatoes. One, the yam,
has soft, moist flesh when cooked
and has a high sugar content.
The other has a firm, dry, mealy
flesh.
Varieties of each type vary
considerably in color and shape
but good quality is uniform. Best
quality sweetpotatoes are clean,
smooth, well-shaped, Arm and
bright in appearance.
Avoid misshapen sweetpota
toes as much waste will entail
in preparation. A damp appear
ance may indicate decay in ad
jacent potatoes.
Decay in sweetpotatoes usually
progresses and spreads rapidly
and imparts a disagreeable fla
vor to apparently unaffected flesh
--even if the decayed portion is
removed before cooking.
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Fresh sweetpotatoes have a re
latively short life because of in
juries endured In harvesting. Buy
only small quantities of these
and use within a few days.
Curing sweetpotatoes gives
them a longer life and, as some
feel, brings out the flavor. In
curing, the potatoes are held at
85 degrees F. with 85 percent
humidity for ten days. This pro
cess in essence, heals the injured
areas of the tender skin.
Sweetpotatoes may be prepared
in many ways that will please
and be nutritionally correct for
your family.
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TV SERVICE
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Phone 697-6987
Joanna, S. C.