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Hi' 'i. nwcsviifB, Hattir. Culler end Mr. *nd Mr*. Alma Cul ler and ton and daughter, of Oranfe- tarf, riaited their aunt, Mrs. Rebecca Gjrlee and their cousin. Mr*. Joe Riaher, laet Sunday. Mr. Heasr J. Moody, of Dunbarton, was a visitor here Tuesday. . J. M., Brant and son, W. Brant, T:-';- of the Ulmor section, were visitors in Blackville recently. Mr. and Mrs. T. 0. Boland and children and Miss Edith Black, w*ire eatong the visitors in Augusta Fri- day. 0. (X Still was called to Atlanta last week, on account of the serious illness of his daughter, Miss Martha Still, who has a position there as stenographer. Her many friends will be glad to learn that she is doing nicely now, after surgical treatment, for appendicitis. Mrs. Minnie Whaley has returned from a visit to her daughter, Mrs. John Ladd in Columbia, where she was called to assist in nursing her Httle granddaughter, Mary Elizabeth I Add, who is now getting along nicely. How to nopiro ffconi (Motor's Mote: Hite U «m at u eaoklas mtIm «mtriboU4 to tfcla •fat Cmmoo eooka. Cut It am row cook book.) \ Enchiladaa, picadillo, Span ish rice, beans a la Ayre, and refritoat Those words conjure up pic tures of most pals liable and 1 rr Miss Connie Brant, of near Ulmer, was a visitor in Blackvillc last Tues day. Dr. Ronald C. Gyles, of Siler City, t , C^ was the recent gueflt of his ther. Dr. Ryan A. Gyles. Mrs. Gyles and the children accompanied him as far as St. Matthews, and stop ped to visit her sister, Mrs. Quinby Beard there. Friends of Miss Alma Baxley will learn with pleasure, of her convales- £ ce, after surgical treatment at the stist hospital. Mrs. Carl Buist has returned home, after a visit to her parents, Mr. and Mrs. West at Chester. Jerome Martin, Jr., was a guest at the lovely party given by Miss Eliza beth Stallings in honor of the senior ^Riss of the W. E. H. S. Friday even- •ing. Mr. and Mrs. John Ladd and little daughter, Mary Elizabeth, of Col umbia, have returned home after a visit to home folks. / Mrs. Gertie Hightower from Den mark, la visiting her sister-in-law, Mrs. J. C. Sandifer. Mr. and Mrs. J. Wyatt Browning, Sr., and Mr. and Mrs. ft. B. Pringle, and little son of Blackville, and Mr. and Mrs. Wyatt Browning and little daughter, Annie of Columbia, motor ed to Olar Sunday to attend the AOth birthday celebration of Mrs. Mary Browning, Mr. J. W. Browning’s mother, at the home of her daughter and son-in-law, Mr. and Mrs. Willie Chitty. All of her children, gradchildmi and graat-grandchlldren were expect ed to be present, which would have made quite a large assembly, as it is an unusually large, family. Mrs. Browning has many friends in Biackvillc who art', delighted to hear of this important and unusual went, and hope she will have many more j 4 celebrations like this. Mr. and Mrs. Herman Brown’s many friends will regret to learn of the serious Hlmos of then little son, Herman, Jr. Sheriff Bo-ncil Dychea and his charming bride are receiving best wishes for much happiness in their life together from host of Blackville friends and relatives. Friends of little Simon Rich are delighted that he has recovered from injuries received recently while play ing with a crowd. His arm received a “green break.” CLEMSON COLLEGE Scholarship and Entrance Examinations. Bt*- Competitive examinations for the award of vacant scholarships in Clemson College will be held on Fri day, July 9U», 1926, beginning'at, 9:00 a. m.. by each County Superintendent of Education. These scholarships will be open to. young men «ixteen years of age 6r over, who desire to pursue courses in Agriculture and Textiles. It Persons interested should write $the Registrar foV information and ap plication blanks < before the time of the examination?. Successful ap plicants must meet fully th* require ments for admission. Each scholarship is worth $100.00 and free tuition, which is $40,00 ad ditional. Membership in the Re serve Officers Training Corps—R. 0. T. C.—is equivalent in money value spicy dishes to the le Spaniard. And many an American has fallen for their tempting tooth someness. . Mrs. Kate Brew Vaughn, Mrs. Kate ho me eco- brew vaughn comics, direc tor, Los Angeles, and author of several cook books, was taught how to make these dishes by a Mexican lady. Fragrant and DmlieiouM Mrs. Vaughn gives the following directions t< for making iae enchilada*. Tho gravy may be made the day be fore. Its Ingredients are: 4 ounce* chill peppers, 1V4 pounds tomatoes, 2 slices hard toast. 1 small onion, 1 pinch each of clove, thyme, pepper, sugar, and salt Open peppere. and If It is not de sired very hot, remove veins and seeds. Soak In boiling water about 10 minutes Skin tomatoes by hold- Ing.over flame. Put toast ana onion through food chopper and then strain all the ingredients In order to make a smooth gravy. Melt two tablespoons shoftenlng in frying pan. add gravy, and simmer slowly until smooth and thick. Filling far Enchilada* {Pic^diUm) 1 pound pork I tablespoon shortonlng ilou 1 teaspoon chopped oni Clove of gorltc (chopped) % cup chill sauce 1 tablespoon chopped green Olives 1 tablespoon chopped, blanched al monds l tablespoon raisins (chopped) I teaspoon vinegar 1 pinch salt t pinch sugar 1 teaspc j>oon olive oil / Boll pork until tender, then chop fine. Melt shortening and fry perk until brown. Add onion, garlic, and chill sauce, and fry for three min utes. Add olives, almonds, and raisins, and cook two or more min utes. Juet before removing add vinegar, salt, sugar and olive oil. Mahm Tortilla*, Too 1 quart white flour 1 oup la lard 3 teaspoons salt Knough water or milk to make dough eufllclently thick to roll out like biscuit. Divide Into balls else of turkey egg and pat between the hands until thin and round and cook on top of the stove without grease After frying, dip In hot gravy, place on . _ . _ ry. plate, and place 1 % tablespoons of “toll Oiling In center. Roll tortilla loosely and garnish with gravy, grated cheese, sliced oplon that has been soaked In salt water a few minutes, a green olive, blanched almond, radish and a sprig of parsley Spaniaft Rico l cup rice ibli 1 tablespoon shortening 1 tablespoon chopped onion 1 clove of garlic ft cup tomato sauce 1 quart boiling water salt to taste Pepper and Melt the shortening, add the onion, and partially cook, not al lowing to brown. Add to rice and uhtila * fry sauce itlljpbrown. Add the tomato a little at a time, allowing each portion to almost cook dry Ink boiling fore adding more. Add the water. Do not stir, and allow to simmer slowly until don*. If it Is neoosssry to add more water, be sure It Is boiling. Do mot stir. Re quires^ bout 1Vfc hours of cooking, Delicious String Bean* Here's a new way to nrepar* string beans—a la Ayr*, use 146 nds string beans or green beans .ml 2 tPbJmnmiJl Ofirnatn rsvh poun ...... a eggs, and 2 teaspoons cornstarch. Cook string beans until tender, Hoparate into bundles of eight or ten. Make hatter by beating whites - “ "Iff, of eggs until stiff. Add slightly :o l>eat. beaten yolks. Continue to adding coinstarch. Place a bundle of beans on a large tablespoon and place in batter, working batter around the beans with the spoon, bry In hot fat until brown on all sides. Serve with the following sauce: 1 teaspoon shortening 1 teaspoon garlic 1 teaspoon chopped onion * —all ' I small tomato 1 teaspoon cornstarch. Salt, pepper, and sugar Melt shortening In frying pan and <o°k f6r a few minutes. Add the tomato chopped flne, and cook until almost - dry. Add cornstarch and ? mk0 * •mooth •uuc$. v Add salt and pepper. !V 40i •Pink Bcan,r Too , . .„ beans) are w r 2L*2J}£Sffv Tty? 1 * Mexican name is “refru©*." Take cite pound of thmA I teaspoons shit, « tablespoons rat. 2 ounces of cheese, and X small M v3ia “ ■'’ au ***** i*h beans welL apt cook with abouf*X to_cover' well. BoU v hoars. When adding more £**55 he aur# to add cold. When bean* begin to get soft add the mlt ^ h * B . *•** r\ * V jfRflt /? r VS 2 *; jr • h' Iii i I l\ . rf . coked 1 Touod fftlOOO» l ' ar the 9 .,inrto- ..» u c to w* v . Jv doo e -" . .,: 0 n » l cOO^ lv ‘° e it8 «nd ^ tlrv ^liAted tbe !„cveo‘* c0 ° W9 the coo' 19 te8 The ? erfeC d e«6c‘e ttt Sl 11? 1 Vt reVO^Ur** 000 ® v . ^9^ •good * -A Thst J ;nc .; tb c word r * s *l”«etw' wb ° 1926 trial Demonstration ^ PERFECTION STOVES^ /III Next Week Special cool of ^* r r e "> co*^ c0 5ti 0 ' voder C%V*’ joodit' 0 ® 8- 5 Step into any dealer’s store and see the Per fection stove-ondorsed by six famous cooks. All sizes, from one-burner models at *6.75.10 five-burnerrangesat *13).00. X You, too, will be pleased with the 1926 Perfection. STANDARD OIL COMPANY (NewJersey) Distributors' 26 Broadway * New York PERFECTION Oil Cook Stoves and Ovens Manufactursd by PERFECTION STOVE COMPANY/OiwW, Ohio ‘WARNING: Use only genuine Perfection wicks on Perfection Stoves. The:; ore marked with red triangle. Others will cause trouble. FOR BEST RESULTS USE ^STANDARD" KEROSENE Xk \ t ».« ' ■ V ■ —*~ V ' ; Perfection Oil Stoves in Stock and on Display • • .' ' , - ■ /' . ’ '1