The Barnwell people-sentinel. (Barnwell, S.C.) 1925-current, May 27, 1926, Image 8
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\ *
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r
VS 2
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h'
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. rf .
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1 Touod fftlOOO»
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..» 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
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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