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-T. ? 2HE 1968 MERCURY Cougar. Blue With Black Vinyl Roof, Power Steer ing, Power Brakes, Ra dio, Heater, White Tires, Big Wheel Discs, V-# With Auto Trans. Real Sharp Car! 1969 PLYMOUTH Barracuda 2-Door Hard^ top. Blue With Blue Vinyl Interior. Equipped With V-8 Engine, Auto. Trans., Radio, Heater, White Tires, Big Wheel Discs. Local Car With low Mile age! 1966 FORD Fairiane 500. Red With White Tires, Big Wheel Discs, 6 Cyi., Straight Dr., Radio, Heater. Economi Car TO OPERATE— CHEAP TO BUY! 1968 VW Sedan. Auto, Stick Shift Local, One Owner Car! Blue With White Tires. Radio, Heater, Low Mile age, Extra Clean! 1970 MAVERICK Low Mileage, Straight Drive, 6 Cylinder, Radio. Heater, Whitewalls, Pret ty Bright Red with Black Interior. Same Aa New Oar Except Price! 1966 IMP ALA White With Black Interi or, Radio, Heater, White Tires, 2-Door Hardtop Coupe, S. C. C A R. A CREAM PUFF! 1966 CHEVY Nova II. V-8 Engine With Auto. Trans., 4-Door Se dan, Blue, Radio, Heat er, White Tires, Big Wheel Discs. 1967 MUSTANG 6 Cyl., Auto. Trans., Ra dio, Heater, Wire Wheels. White Sidewall Tires. Yel low With Black Interior. Low Mileage. Economy Car! Must Be Seen To Be Appreciated! 1967 CHEVROLET Caprice Yellow With Black Vinyl Roof, Fac tory Air, V-8 With Auto Trans., Power Steering, Power Brakes, Radio, Heater. Local Oar With I^ow Mileage. Extra Clean 1968 PLYMOUTH Satellite 2-Door Hardtop Coupe, Pretty Blue With White Vinyl Interior, Au to. Trans., V-8 Engine Radio, Heater, Bucket Seats With Console. Priced To Sell! 1967 FORD Galaxie XL 2-Door Hard top. Auto. Trans., V-8 En gine, Radio, Heater, White Sidewall Tires, Bucket Seats, Factory Air, Beige With Matching Interior 1967 MALIBU SS 396 2-Door Hardtop Auto. Trans., V-8 Engine, Radio, Heater, Whitewall Tires. Blue With Black In terior. 1969 FORD Torino Wlagon. 10 Pass.. Factory Air, Power Steer ing, Power Brakes, AM- FM Stereo, White Tires Luggage Rack. Pretty Blue With Wood grain. Low Mileage, Local S. C. Car! SEE ELBERT WHELCHEL AND JACK PITTS FOR A FAIR DEAL! WHELCHEL-PITTS. Inc JOANNA HWY. AT CITY LIMITS 833-4611 Southern Cake Heritage Stems From Old World 4-D—THE CHRONICLE, Clinton, S. C., Oct. 22, 1970 BY HELEN C. CAMP Extensioo home Economist The heritage of Southern- style cakes stems from the Old World. Colonial wives quickly adapted favorite recipes to the ingredients at hand In the New World. Today’s homemaker can whip up a cake in minutes, while cooks of the seventeenth and eighteenth centuries needed one day. Laborious preparations included powdering whole spices and grinding sugar, chipped from ten-pound loaves, into crystals. Colonial cooks insisted on sweet butter for their cakes—which required the butter to be washed free of the sale preservative. Cakes were beaten by hand until the early 1800’s. Then a wooden paddle about one feet long was “invented," followed by the Do ver egg beater in 1870. Yet, the products of many recipes, dating from this period with minor adapations, are as good and true today. Today’s instant powders and prepared foods preserve old- fashioned flavor while simp lifying cookingprocedures.Hy- drogented shortenings now contain a higher percentage of mono-and diglycerides to emulsify more liquid, hence more sugar --resulting in a Carrington Herbert — Will Carry The Ball ALL PEOPLE For y' * ,jr‘ I V VOTE FOR CARRINGTON HERBERT Laurens County Council "YOUR VOTE MAY BE THE ONE" sweeter cake than ever before possible. Our early cooks followed re cipes very much like Mrs. Lee’s origirial for her famed “Robert E. Lee Cake." The following recipe illustrates the value of today’s standard mea suring equipment. ‘Twelve eggs, their full weight in sugar, a half weight in flour. Bake it in pans the thickenss of jelly cakes. Take two pounds of nice 'A' sugar, squeeze into it the juice of five oranges and three lemons together with the pulp. Stir it in the sugar until perfectly smooth, then spread it over the cake as you would do jelly-- putting one above another till the whole of the sugar is used up." From Virginia Cookery, Past and Present by The Wo man’s Auxiliary of Olivet Episcopal Church, Franconia, Virginia. September, 1960. The modern version of the Robert E. Lee Cake epitomizes the changes that have occurred in baking procedures since the recipe was originated. ROBERT E. LEE CAKE (three 8-inch layers) 6 egg whites 1 cup sugar 6 egg yoks 1-1/2 teaspoons grated lemon rind 1 tablespoon lemon juice 1 cup sifted enriched self-rising flour 1 pkg. (3-5/8 oz.) Lemon pudd ing and pie filling mix, prepared 1 pkg. (5 1/4 oz.) fluffy white frosting mix, prepared. Beat egg whites until foamy. Beat in sugar, 2 tablespoons at a time, until shiny peaks form; FINAL SETTLEMENT Take notice that on the 17th day of November, 1970, we will render a final account of my acts and doings as Executors of the estate of I. BlufordCope- land in the office of the Judge of Probate of Laurens County at 10 o’clock A. M., and on the : same day will apply for a final : discharge from our trust as ■ Executors. Any person indebted to said ; estate is notified and required : to make payment on or before : that date, and all persons hav- : ing claims against said estate : will present them on or before : said date, duly proven or be : forever barred. : Mary J. Copeland Vaughan : Carolyn Copeland Holland ; October 16,1970 022 - C4 - N12 FINLEY Is Your Man For The House Of Representatives ■m '■'Js/A TO NO ONE —WILL REPRESENT County Equally and Sincerely All The Time FOR HANCE FINLEY NOY. 3 r JppieRe set aside. Beat egg yolks until thick and lemon colored; blend in lemon rind and juice. Fold into beaten egg whites. Sift flour, 1/4 cup at a time, over egg mixture, folding in gently after each addition. Turn into greased and wax paper-lined pans. Bake in preheated 375 degree oven, 35-45 minutes, or until cake springs back when lightly touched. Invert pan and cool completely before re moving cake. Prepare pudding and frosting according to in struction on packages. Spread bottom cake layer with one-half of pudding. Covered with second layer and spread with remain ing pudding. Top with remaining cake layer. Spread frosting over sides and top of cake. HINTS TO MAKE CAKE BAKING EASIER L All ingredients should be at room temperature, except whipping cream. Refrigerate the cream in its mixing bowl until ready to use. 2. Try not to substitute in-i gredients and never change proportfons. 3. Always use the pan size specified in the recipe. 4. Fill cake pan half-full, never more. 5. For an evenly browned cake, use a shiny, birght pan, for it reflects the heat rays well; the cake, too. When using a glass pan reduce oven tempera ture 25 degrees F. 6. Cut a layer cake with along, thin sharp knife, using a gentle sawing motion without pressing down. If the knife is rinsed in hot water the frosting and cake will separate easier. 7. Gently pull apart pieces of sponge and anglefood cake with two forks. Or, saw lightly with a very sharp knife—or one with a serrated edge. 8. Cover cake to keep it fresh longer, or cover cut surface with wax paper held in place with a few toothpicks. Gospal Sing Saturday At Friendship A Gospel Singing will be held at Friendship Baptist Church Saturday night, October 24, 7:30 p.m. Guest singers will be the Regent Quartet from Green ville and the Burke Family from Maiden, N. C. We Are Considering Taking a Few Courses This Term ... You Know ... To Learn What We’ve Been Protesting About. Well, What Do Mn* Know 2 jR fun, games and knowledge Dy MARTHA GLAUBER SHARP. Editor The New Book of Knowledge What do you know about Hallo ween ? The Halloween customs that we observe on October 31 originated long ago in the be liefs of the druids-priests of ancient Gaul and Britain. The druids believed that witches and demons roamed the earth on the eve of November 1. Bonfires were lit to drive the bad spirits away. The druids also disguised themselves so the spirits would think the druids belonged to their own evil company. And thus we celebrate Halloween by play ing trick or treat, dressing up, and wearing masks. Much later the Roman Cath olic Church set aside Novem ber 1 as All Saints’, or All Hallows’, Day. The night be fore was called All Hallows’ Even. The two festivals grad ually became one, and All Hallows’ Even was shortened to Halloween. other forms the curved shape of the outside surface. Molten bronze is poured between the two molds. When the metal has cooled and hardened, the molds are removed. Bells are tuned by filing or shaving strips of metal from their in side surfaces. Do you know how bells are made? Bells are made from bronze, an alloy of approximately three parts copper and one part tin. In bell casting, two molds of baked clay are con structed. One forms the in terior of the bell, and the (For a free booklet, “The Mack Carpet," lUastrafcd ta color from The New Book of Kaowletfcc, t*a4 same ami ad drew to Martha Glauber Shapp, Bos 47. Rutaam Valley, New Yoek 1B579.) Sgt. Lyda On Duty At Bom In Thailand U. S. Air Force Staff Ser geant Edward J. Lyda, son of Mr. and Mrs. G. M. Lyda of 605A Magnolia St, Joanna, Is oo duty at Takhli Royal Thai AFB, Thailand. Sergeant Lyda is a metal working techoician with a unit of the Pacific Air Forces, head quarters for air operations In Southeast Asia, the Far East and the Pacific area. He pre viously served at McChord AFB, Wash. The sergeant completed re quirements for his high school diploma after entering the Air Force. His wife Doris, Is the dau ghter of Mr. and Mrs. C. F. Butler of RL 2, Laurens. Have you noticed? The days are getting shorter ex cept at work. 'MW