The Clinton chronicle. (Clinton, S.C.) 1901-current, October 16, 1969, Image 17
V
Fresh Pears Are Good
For Weight-Watchers
BY HELEN C. CAMP
Extension Home Economist
Fresh pears are one of the most
pleasant fruits to serve. They are
acceptable to everyone because
they are satisfying, are easy to
digest, are non-acidic, and give
quick energy. They are very good
to eat and great for weight-wat
chers too, with only 75 calories
per average size pear.
Ancient kings of Persia de
clared pears a royal delicacy.
Fortunately for us, fresh pears
may be enjoyed by everyone to
day. The gourmet may prefer
chilled ripe pears served with
rare exotic cheeses. The teen
ager will take a fresh pear in
hand and eat it round and round
right down to the core. The tiny
baby will probably take his mash
ed or sieved, while grandmother
may select wedges.
There is almost no limit to the
number of ways pears can be
served. They are excellent for
breakfast, good for lunch or
snacks, great for dessert. They
travel well, make an attractive
fruit bowl, or welcome gift bas
ket.
Fresh pears are at their best
when fully ripe. The test is to
hold the pear in the palm of your
hand. If it yields to gentle pres
sure, it is ripe, ready to enjoy.
Firm pears will ripen in a few
days at room temperature. Pears
are one of the few fruits which
do not ripen properly on the tree.
If left on, they become either
mealy or gritty. Instead, they
should be picked at maturity and
allowed to continue ripening at
the ordinary temperature of most
homes. Only ripe pears should be
kept in the refrigerator.
The adaptability of fresh pears
to any of serving and prepara
tion methods is highlighted by
the following recipes.
SPICY POACHED PEARS WITH
ROAST PORK
3 ripe Anjou pears; 1 cup pine
apple juice; 1/2 cup water; 1/3
cup brown sugar; 1/2 teaspoon
cinnamon; 1/4 teaspoon nutmeg;
2 teaspoons cornstarch.
Mix pineapple juice, water,
brown sugar, cinnamon and nut
meg. Stir a little of liquid into
cornstarch until smooth, then add
to rest of ingredients. Cook until
mixture has thickened. Wash,
halve and core pears. Place cut
side down in saucepan and spoon
sauce over the top. Cover and
cook for five minutes. Turn pear
halves so that cut sides are up and
cook for remaining five to six
minutes, basting frequently with
sauce. When pears are tender,
remove from sauce and serve
with pork. Serves 6.
PECAN-PEAR PIE
4-1/2 cups sliced pears; 1/4
cup flour; 1/3 cup butter; 1/2
cup chopped pecans; 1 tablespoon
lemon juice; 1 cup brown sugar;
pastry for double crust 9-inch
pie.
Line 9-inch pie pan with pas
try. Place sliced pears in bowl
and sprinkle with flour. Mix light-
Bell Street
Happenings
BY RENE KNIGHTON
The Dramatics Club of Bell
Street is now starting off a fruit
ful year with big plans for the
future.
Eledtin^* 'tfficers last Wednes
day was just the beginning. The
officers are: president - Donny
Davenport; vice-president - Hen
ry M >tes; secretary-Julia Byrd;
assistant secretary - Rolanza
Wilson; treasurer - Freda Davis;
and Miss Dramatics - Joanne
Jones.
After tying the score 18-18 a-
gainst Wright High, the Wild
cats battled Mims High, Friday
night for a victory score of 18-0.
Our team felt the time was
right and that Friday was their
night. They were definitely out
there to win.
M inday night was one of the
most exciting events thus far,
“the crowning of Miss Bell
Street; before a large appreci
able audience. Miss Deborah
Lorrick, daughter of Mr. and
Mrs. Jamos Lorrick was crown
ed Miss Bell Street. The first
runner up was Rheatha Taylor,
daughter of William D. Taylor.
The second runner up, Barbara
Smith, daughter of Mrs. Ruby
Smith. Other contestants were
Carolyn Anderson, Linda Price,
Mary Watts, and Sophia Hester.
Even though they all couldn’t win,
they need to be congratulated on
meeting the criteria to run as a
contestant.
We were very grateful to have
as our guest, Miss Sanders High.
Miss Sanders High is Katherine
1 he Old
'X M-T"
‘‘An inheritance is the
wealth of a departed relative
which brings a family to
gether to be divided.”
Thompson of Laurens.
The various classes rendered
selections in songs, dances, and
monologues. All in all, this was
certainly an enchanted evening.
The Junior Achievement held
its weekly meeting, Monday night,
for the election of officers. From
Bell Street we have holding office:
secretary - Jessie Johnson; trea
surer - Dianne Flemming; as
sistant safety director - Gwend-
lyn Johnson; assistant secre
tary - Veronna Gilliam; produc
tion Manager - Julia Byrd, Bath-
esheba Watts, Mary Gary; Qua
lity Control - Elizabeth Bell;
promotion manager - Leroy Dun
lap, Willie Greene, Gracie An
derson, and Henry Motes.
ly until all slices are coated. Fill
pie pan with pear slices and
sprinkle with lemon juice. In
small pan, melt butter. Add brown
sugar and cook until sugar has
melted, stirring constantly about
five minutes. Pour evenly over
pear slices. Sprinkle with pecans.
Cover with top crust and seal
edges. Pear design may be cut
out in top crust if desired. Bake
in hot oven 425 degrees for 35
to 40 minutes or until pears are
tender. Makes 6-8 servings.
PEARHONEY
3 pounds ripe pears (9 cups)
Grated rind and juice l fresh
lime; l cup crushed pineapple,
5 cups sugar.
Wash, pare and core the pears;
slice before measuring. Put
through food chopper, using the
fine blade. Combine pears and
pineapple. Add the lime rind and
juice. Add sugar and cook over
slow heat, stirring frequently.
Cook for 20 minutes. Pour into
sterilized jars and seal while hot.
PEAR CONSERVE
5 pounds firm pears (15 cups
sliced); 2 cups seedless raisins;
l/2 cup orange rind, cut fine;
10 cups sugar; 4 tablespoons le
mon juice.
Peel pears and cut in small
pieces. Add sugar and let stand
overnight. Add raisins, orange
rind cut insmallpieces, and juice
of orange and lemons. Cook until
thick, or about 30-35 minutes.
Pour into sterilized jars and seal
while hot.
Navy Recruiters
Visit PC Campus
The Naval Officer Procure
ment Team from Columbia, South
Carolina, will visit Presbyterian
College on Thursday, October 16,
as part of their annual Fall col
lege visitation program.
The purpose of this visit will
be to acquaint the student body
with the various opportunities a-
vailable as an officer in the U.S.
Navy. Vacancies now exist in all
types of officer programs, par
ticularly in the Officer Candidate
School Program and the Aviation
Officer Candidate Program.
Prospective graduates are in
vited to contact the team for in
formation and initial application.
Information will be furnished to
all interested students. Veterans
are also urged to contact the
team for information pertaining
to inactive reserve commissions.
While on campus, the team may
be contacted at the Douglas House
between the hours of 9 a.m. and
3 p.m.
- THE CHRONICLE, Clinton, S. C„ Oct. 16, 196&-6-C
Sweeten Fruit-It takes nearly Wilted Vegetables-Put a little
^ twice as much sugar to sweeten vinpgir water and soak slightly
fruit if added before cooking, wilted vegetables if you want
Cook first, then sweeten to taste, them crisp and fresh.
i
>
AT MOOSE PICNIC—Hinton Mayor
Harry Layton, standing, was fea
tured speaker Sunday at the annual
Fall Covered Dish Supper at the
Clinton Moose IxulRe. Also shown
above, left to riprht. are Governor
Earl Womble; Junior Past Governor,
J. C. Estes; Mayor Layton; Secreta
ry J. E. Braswell. Members Wil
liam Womble (back to camera), and
Paul Smith.
r
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Bargains
Regular 1.99 Save 72*
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SHELLS
100 / 0 Orion ? ttcifinq ititch
ttylii S-i*, )4 thru 40
Moose Host Picnic Dinner;
Plan Membership Campaign
Ranging in ages of a few weeks
and up, about 70 persons enjoyed
the fun, fellowship and excellent
food of the Annual Fall Covered
Dish Dinner of the ClintonMoose
Lodge on Sunday, Oct. 12.
The Lodge was honored to have
as their invited guest, Mr. Harry
C. Layton. Mayor of Clinton.
The Clinton Moose Lodge is
one of 22 in SouthCarolina work
ing together for the good of the
Fratennal Association, Protec
tion for the members’ children
should adversity strike and the
assurance of care in the senior
years, should ttie need arise.
The heart of the M ■ >se is our
Child City “Mooseheart” at
Mooseheart, 111. Here the child
ren of deceased members receive
excellent care.
From the time ttiey are tots in
the “Baby Village” until their
graduation from high school,
Mooseheart boys and girls re
ceive the advantages of the finest
medical care, ample recreation
facilities, the best in education
and useful vocational training and
competent adult guidance.
At “M oosehaven” near Jack
sonville, Fla. many senior mem
bers and their wives live out the
remaining years of their lives in
peace and contentment. Here too,
as at Mooseheart, they receive
the very best in medical care,
the Fraturnity having just com
pleted additional medical facili
ties costing over one million dol
lars.
Each Moose Lodge has its own
Civic endeavor in whicli each
memt>er is invited and urged to
participate. The Clinton Moose
Lodge each year has “Operation
Santa Claus. ” All during the year,
the Lodge conducts money making
project toward this big event and
the Clinton community is in
vited to join in helping to see that
each underpriviledged child intlie
greater Clinton area has not only
toys, but warm clothing, food and
whatever is needed to help these
children and their families to
have a good Christmas. Each
memlier is invited to give ttie
Lodge a list of names of the sen
ior memt>ers of their families and
their friends. These senior citi
zens are visited by one or more
members of the Lodge and each
is given a bag of fruit and the
Lodge’s wisli for a merry Christ
mas and a happy new year.
The Loyal order of M >ose lias
started a n?w membership cam
paign named “Heart < if the M.«use ”
and the Clinton Lodge will tie
working to enlist as many new
memliers as possible. Anyone
wishing to visit the Lodge may
call the Lodge at 833-1200 or the
secretary, J. E. Braswell, at
833-2871.
An estimated 15 million per
sons make their living directly
or indirectly from textiles.
27” x 48” Broadloom
Carpet Runner
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