The Clinton chronicle. (Clinton, S.C.) 1901-current, October 22, 1970, Image 24
-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