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# Start School Day With Adequate Breakfast New Oat Varieties Receive Good Reports It’s the smart mother who pets behind the September Better Breakfast Month drive. Skimpmg on breakfast is a health hazard to many children and teens. A nutrition study revealed that those who dash off to school without an adequate morning meal do not make up their nutritional needs later in the day. Breakfast should supply a quarter of the day’s essential nu trients. An acceptable breakfast to nutritionists may consist of fruit, cereal with milk, buttered toast and a glass of milk. TTiere is always leeway for variety with this basic pattern. How about a hot bread, occasionally, such as English Oat Scones? They’ve been modernized with biscuit mix and uncooked oatmeal. English Oat Scones % cup currants or seedless raisins 1 egg, slightly beaten Vi cup milk 1 cup light molasses 2 cups prepared biscuit mix VS cup sugar 1 teaspoon cinnamon VS cup butter or margarine 1 cup rolled oats, quick or regular, uncooked Combine biscuit mix, sugar and cinnamon in mixing bowl; mix. Cut butter or margarine into dry ingredients with pastry blender until mixture resembles fine meal. Stir in oats and currants or raisins. Add egg, milk and molasses; stir until dry ingredients are moistened. Spread evenly over bottom of a well-greased 9-inch round cake pan. Mark into 8 even wedges with floured knife. Bake in hot oven (400°F) until done, about 25 minutes. Cool in pan 5 minutes before turning out. Serve hot or cold with butter or margarine. Yield: 8 servings. Try Something Different For Your Breakfast BY HELEN C. CAMP Extension Home Economist “Do I really need to eat break fast? ” There is only (me scientifically sound answer to this query. The answer is “YES’. Your own com mon sense supplies the same ans wer. While your body has a re serve of energy to be called on in an emergency, there is no point in pressing the panic but ton every morning. Studies breakfast upset lovn show that skipping impairs your health, tablished. Try something diffe rent for breakfast soon. 10 MINUTE OMELET Four eggs, separated, 1/4 tea spoon salt, 1/8 teaspoon pepper, 1 tablespoon water, 1 tablespoon flour, 1 tablespoon softened but ter or margarine. Beat egg whites with salt until stiff but not dry. Beat egg yolks with pepper, flour, butter or mar garine and water until fluffy. F old beaten yolks into beaten whites. Pour into well-greased 8 or 9 inch skillet heated until a drop of water breakfast, will get all of the essential nu trients you need every day, or that you will be able to attain and maintain desirable weight. In an effort to lessen mid-or late-morning fatigue, breakfast skippers frequently indulge in snacks which are high in calo ries but low in protein, vitamins and minerals. Then no being really hungry at lunchtime, mid- or late-afternoon finds you snacking again. So you arrive at the dinner table fatigued and ir ritable. Age, activity, size and sex are factors in determining your total daily food requirements. The im portance of the first meal of the day in contributing its share of these requirements is well es- optice MACHINES • Typewriters • Adding Machines • Calculators • Duplicators • Copying Machines OFFICE FURNITURE • Desks • File Cabinets • Office Chairs • Safes, Tables OFFICE SUPPLIES “everything for your office” Office Machine Rental Office Machine Repair L & L OFFICE SUPPLY CO. Laurens, S. C. Phone 984-2621 top of range face of omelet is “dry" when touched lightly with fingertip. Fold in half and serve prompt ly. Makes 2 to 3 servings. POULTRY OR MEAT OMELET Fold 1/2 cifl? diced or chopped, cooked chicken, turkey, or duck ling meat into omelet mixture be- fore cooking. Or add meat to 1 can (10 1/2 ox.) cheese or cream of mushroom soup. Serve over favorite omelet Or try adding crisp crumbled bacon, cooked sausage, dried beef, smoked tur key, tuna fish or shrimp. BRAN FLAKE WAFFLES 1 1/2 cups sifted flour-1 cup half and half-2 tablespoons sugar-1/2 cup milk- 3 teaspoons baking pow der-1/4 cim butter or margarine, melted -1/2 teaspoon salt-1 1/2 cups bran or raisin bran flake s- 2 eggs, separated Sift flour, sugar, baking pow der, and salt into mixing bowl. Add beated egg yolks, half and half, milk, and butter or marga rine; mix. Fold in bran flakes. Beat egg whites until they hold soft peaks. Fold into batter. Bake in hot waffle iron, using 1 1/2 cups batter for each waffle. Serve with defrosted frozen or sweeten ed fresh peach slices, straw berries, applesauce, or Praline Sauce. Yield 3-9 inch square waf fles. BANANA CEREAL MUFFINS 11/2 cups sifted flour-1 egg, beat- en-3 teaspoons baking powder- 1/4 cup melted shortening or cooking oil-1 teaspoon salt- 1/4 cup milk-1 1/2 cups corn flakes, crushed to make 1/2 cup crumbs-1 cup mashed ripe bana- nas-1 teaspoon vanilla-1/3 cup chopped pecans Combine first four ingredients; sift into bowl. Stir in cereal and pecans. Combine remaining in gredients; add to dry ingredients. Stir Just until dry ingredients are BY M.L. OUTZ County Agent We have received some mighty good reports on the newer oat varieties. Tests ran at Clemson show that the Century oat is ex cellent for silage and hay. Leaves are quite large and are wide and long. It is taller than oats now available for planting and has more folage potential in this res pect . This oat has been a favo rite yielder in seed production also. In the Piedmont soil-borne oat mosaic and culm rots are primarily the disease problems. This oat definitely has an advan tage according to the agronomist The Bruce oat also has a fine record. It is disease resistant and gives good yields. It is also good for hay and silage but does not have the height of the Cen tury oat. Anyone interested in securing seed for planting contact our office. I would suggest that you get a small amount at least for a seed patch. In the barley area the Keewee lead all other varieties in a 6 year test. Colonial followed. We will also be able to get the Keewee barley if anyone is interested. Please excuse. Last week when our boys and girls were showing cattle at Greenville I listed those who were showing and left out Billy Hunter, Jr., the son of Mr. and Mrs. Billy Hunter of Ora and I might add the grandson of Mr. Ben Hunter. We. also left out Mary Wrenn, daughter of Mr. and Mrs. J.E. Wrenn of Fountain Inn. These 'things happen sometimes and it happens very frequently to me it seems. I want to apolo gize to Billy and Mary because both of these club members did a very fine job in showing their cattle. Laurens county boys and girls have the largest beef cattle club that we have ever had. Our fair is scheduled for the last week in October and we hope to have the best show that we have ever had and I am sure we will. At Levester Hill Works On 4-H Poultry Project BY ALBERT F. WILLIAMS Associate County Agent Levester Hill is of the Mount- ville Community and a member of the Junior 4-H Club at Sanders High. Levester is 12 years old and is beginning his second year in 4-H Club work. As a seventh grader he is pre sently car ring poultry for his project At present he has been successful in rearing all of the chickens received through the Sear’s supported 4-H project. For the coming year he plans to increase his number of projects to two. Levester is living with his grandmother Mrs. Jennie Hill of Rt 1, Mountville. She has helped her grandson greatly in his ef forts to learn more about the va rious Jobs in poultry production. MceUi. BIN EE STROGANOFF BAKE 3 cups cooked medium noodles Ya cup butter or margarine, melted Vi teaspoon rosemary, crushed Vi cup toasted slivered almonds 4 packages (8 Vi ounces each) frozen beef Stroganoff In shallow baking dish (12x8x2 inches), combine noodles, butter, rosemary and almonds. Remove Stroganoff from pouches. Arrange on top of noodles; cover tightly. Bake at 450 degrees for 35 minutes. Stir Stroganoff before serving. Four servings. the present it has not been deci ded but our group may show in Spartanburg and also at the State Fair. It looks as if we have a good prospect for a soybean crop. I visited with J.C. and Marshall Bramlett this week and they have some mighty fine Davis and Bragg soybeans. Our cotton crop is also much better than last year even though it is not as good as we would like to see it. Looking over the county I find that Billy De- Shields of Lanford, has a very fine crop. Billy has about 400 acres scattered all over the upper end of Laurens County. Let’s hope we have a good fall so that we can get our cotton and soybeans gathered. I attended the Feeder Cattle Sale in Greenwood last week and found the cattle selling good. Pri ces were from 33 cants down to 25 cents . Heavier calves, 600 pounds, 28 to 29 cents. These sales are designed to help small producers so that they can group their cattle to be sold in large numbers and get the advantage of quality packages. I am sure that many of our farmers are taking a licking on the prices they receive for their calves. Those who took cattle to the feeder sale in Green wood were M.P. Hunter, Paul O- wings, S.A. Lee, John Simmons, and J.H. Power. A total of 98 head was consigned from Laurens County. I do not have a list of those who consigned at the Spar tanburg sale. Dads May Bccmm Liabifitiai Can ynur ton afford to (upf Hon If ha cowM to. Through Ufa yov can bo Mb both to you and REPRESENTATIVES SIDNEY HARTZOG—833-2333 FRANK LYDA—833-1784 REPRESENTATIVES FRED BRAGG—888-1663 JACOBS BLDG.—883-0950 OLIN FURR—883-0066 moistened. Spoon batter into greased muffin pans (2 1/2 x 1 1/4 inches), fill pans about 2/3 toll. Bake in hot oven (400 F) until done and lightly browned, 18 to 20 minutes. Yield: 12 muf fins. J > PHE CHRONICLE, Clinton, S. C., September 18, 1969—7-B The Farm Bureau Marketing Association presently operates the Export Grain Facility in Charleston, and inland elevators at Anderson and Easley. . .plus livestock operations near Green ville and Kingstree. Attending the meeting In New berry from Laurens Comity were T. J. Copeland, Richard A. Tate, Henry A. O’Dell, J. Herman Pow er, W. Hance Finely, and Ro bert L. Wickham. * * * \ ' «r mm % § 1 'If you fellows aren't in too big of a hurry, we expect some rain in about a month!" Farm Bureau Plans To Build Grain Facility !,> V . i.tog -70* -•su i The South Carolina Farm Bu reau Marketing Association. . . organized in 1961. . .has taken another step toward better servicing its members. The most recent action came on the even ing of September 4th, when a group of Farm Bureau leaders from Newberry County and the six surrounding counties, gave hearty approval to the construc tion of a grain handling facility to be located in Newberry. The 50 farm leaders present for the meeting accepted county quotas totaling $225,000 to be offered by the Marketing Asso ciation in the way of interest certificates. These certificates will bear 7% interest per annum, and may be purchased by the gen eral public as well as Farm Bu reau members. Plans call for completion of the facility by November 1, 1969. . .which will be in time for the soybean harvest season. In addition to offering a market out let for soybeans, the Marketing Association will also bring feed grains into the area during de ficit periods. Through volume purchases, the Association will be able to supply these grains to livestock, dairy and poul try farmers at a considerable savings. % Southern QUALITY o i the Seventies ! :noi$ fnorfjj! : joB tnB • • * * V * .70 A i'-SivS I m m m wM The elegantly spirited1970Cadillac The brilliant new 1970 Cadillac is styled to reflect the quality of life in the spirited seventies. Its striking new beauty suggests the tempo of people on the move. Richly tailored appointments welcome you to a new era of Cadillac taste and elegance. Sparkling performance invites you to expe rience an entirely new dimension of motoring pleasure. In all eleven Cadillac models, you'll discover new ideas attuned to the spirited seventies. You may choose a new radio that will seek out your tavorite AM, FM or stereo-only station. The aerial is neatly concealed in the windshield This year, Cadillac engineers base again made sure that the Cadillac ride continues to be the most enjoyable in motoring history. )tT * ft f »**& rgs f ■MS ps f. GM The newly spirited 8.2 litre Eldorado The Spirit of the Seventies is nowhere more evident than in the handsome 1970 Eldorado. Behind its smartly recessed grille is a new 8.2 litre V-8 engine (500 cubic inches), the largest V-8 ever offered in a production passenger car. Created exclusively for the front-wheel-drive Eldorado, this new power plant harbors an ample reserve to operate the power Cadillac Motor Car Diviuon hum or i ictuiacr assists one usually associates with a luxury car, while yielding a new kind of performance that will set the pace for personal cars for years to come. The instant you feel the new 8.2 litre V-8 in action, you'll know that the Fleetwood Eldorado is the world's Finest personal car. The moment you drive it, you'll know that Cadillac has left the sixties far behind! See the spirited new 1970 Cadillacs at your authorized dealer'o-they herald a decade of motoring axcHam—H