University of South Carolina Libraries
• V • " y ~- THURSDAY, JUNE SRD, ItM. BARNWELL PEOPLE-SENTINEL, BARNWELL, SOUTH CABOUNA “Gift* That U*t” FOR GRADUATION. \ 4 > Watches, .Compacts, Cuff Lipks, Rings, Belt Buckle Sets, Pen and Pencil ’ Sets, Gold and Platinum Diamond Bar Pins and many other appropriate articles. In the Kitchen Famous Gsoks If 7 Come in / and let me show you. P. W. Stevens Jeweler and Optometrist - -BARNWELL, SO. CAR. Advertise in The People-Sentinel The BULL’S EYE Editor mud Qoutral Mmnuqer WILL ROGERS 7 FIVE WAYS TO PREPARE CHICKEN These Are Favorite Recipes of Four Famous Cooks (Editor** Note: This U one of m aertee of uuuaual cook in* article* contributed to thi* paper by si* famou* cooks.) Chicken is a yniversal favor ite. Very few folks can find it in their hearts to refuse a second helping of this appetiz ing fowl. Four famous cooks give tempting recipes for cooking it — fricassee, fried, broiled, stewed, and soup. There's Variety . ~. enough for \ everyone! Mrs. Sarah Tyson Rorer, the Philadelphia cooking ex pert, has a recipe for a de licious chicken corn soup. “This is an excellent dish," she says. “With a salad, coffee, and a bit of ripe cheese it maltes a wholesome meal.” * Chicken Corn Soup Her direction* follow: Sing*, draw, and cut up as for stewing a two year old hen. Put It in a kettle, and cover with three quarts of cold water. Bring to a boll, and cook until tender—about two hours. Kemove chicken, skim the broth, and put it hack on the burner. Add two medium sized onions chopped, a teaspoon of aalt, dash of pepper, and a box of noodles. Add one pint of canned or fresh cut-off corn. Cbver and cook 10 minutes. Add the chicken cut into small pieces. When hot, serve. If loo thick, add milk to thm. * Mrs. Sarah Tyson Rorer w No Governorship For Mine My good old friend the Gov ernor of Oklahoma was in to see me at the theatre the other night. 1 had just had humorous mention as a candidate for that position, as they wanted to revive the Populist Party with me as the Standard Bearer. Well, the Governor showed me what had happened to a friend of bis who had been defeated for Gov ernor in our state, so he discouraged, me. I won’t accuse him of doing it purposely, but he did. His friend’s campaign expenditures were as fol lows : “I kissed 6,000 babies; helped 42 voters thrash wheat; shook hands with the entire State; smoked 3,000 sacks of ‘Bull’ Durham; cut 22 cords of wood ; helped brand 8,000 calves; spayed 4,000 of them; was sprinkled 8 times in Methodist Churches; totally immersed in cold water in muddy creeks three times by the Baptist; went to confession iii every Catholic TowTi; pawl.dues to M-Synagogues; charter member' "of tKe Holy-Rollers; listened to . 800 get-together Kiawanis, Lion;, and Rotary speeches; bought sheet, and pillow slip in every Ku Klux Klan in the State; and then I was defeated. * > “ ‘Bull* Durham was my sole satisfaction not only during, but after election. It is the only thing that stayed with me." - rfsLL* $<rj> Delicious Fricassee For chicken fricassee, made ac cording to the recip*- of Mrs. Kate U. Vaughn. I.oa Angrien cooking ex pert. self cl a young chicken, weigh- j ing about 3M pounde. Beaaon ptcccpf of chicken with aalt and pepper, dredge with flour, and fry in hot fat until brown. 1’lace in casserole, uiid water and cook in hot oven, 3&0 degrees K. for one hour. Keep the cover on the casserole. As They Cook It ,, Out West” Paciflo Coast fried chicken is de licious. YOu hsve the word of Mrs. Belle DeOraf for that. Mrs. DeiJraf is a domestic science counsellor In Han Francisco. For this dish cut one medium ftiZt d young chicken as for frit asset*. Hpiinkie each piece with salt aud pepper and dredge with flour. Heat four tablespoons butter or chicken fat in trying pan. Fry chicken until well f* browned. - Covey with hot water. Add one tablespoon minced onion and cook until the chicken la wndri, uoing a low flame. \\ hi-n chicken is done, remove to serving plate. It any liquid remains In pan, drain off in cup. Put 2 tablespoons of butter in the pan. Add 2 tablespoons of flour. Mix until smooth, then add 2 cups of thin ceam. or cream and liquid left to make 2 cups. Stir until creamy. Then add one tablespoon finely shredded green pepper, and % teaspoon salt. Simmer a few min utes. then pou^r around, not ovsr the chicken. To prepare the green pepper pour boiling water over (t and let atand 10 minutes. Shred with scissors. Tseo Southern Methods ■u<r^ VS. There will be another piece in this paper soon. Look for iL Gutaatecd by -j Miss Boss Mlehaells. New* Orleans domestic science specialist, comes from the south, where chicken is one of the most popular dishes. Shs gives two southern way* of prepar ing It. * For southern broiled chicken, shs says, select a very young chicken. Clean, singe, and split it down the back; It will almost )lo flat. Sea son with salt knd pepper, and brush melted butter all over It. Have a broiler ready over a moderate Are. Place chicken In It. and 1st It broil •lowly for a half hour or a little longer It the chicken is not s<r tender. Turn the chicken once In a while to brown both sides. When dons, place on a heated platter which haa been garnlohed with sprigs of pars ley or lettuce leaves. Pour meltad butter over chicken, and serve hot. With Brown Sauce Chicken ^ prepared with brown sauce is good served with rice, MUs Mlehaells says. Hers are the In gredients: 1 chicken 2 tablespoons lard 1 cprig each of thyme, pars ley, and bay leaf 1 onion ' 2 tablespoons flour, salt and pepper to taste Clean and cut chicken in small pieces. Season well with salt and pepper. Chop onion fins. Put lard Into deep pot. When hot add onion and let brown. -Add flour. Let this brown, and add chicken. Let sim mer a few minutes with thyme, S arsley. and bay leot chopped fine, tlr oft* >1 tlr often. When-all Is nicely brown, add pints boiling water. Stir until It begins to boil. If necessary, add more aalt pepper. Cover and let simmer tender (about an hoar). The gti liver, and heart may be eoohed sauce, and served with boiled rice. No matter If the chicken is eld or young, you can ranks you choooo on# (Ssewret* temthis th i i'—. 1 'X in and Let Us SBow You Our Line of . - v . • • • ' / V • . • . v v - *• ' V v j PERFECTION OIL STOVES / ,.• ■ * * , ' 4 : - ■ ; * . ... - . ° 1 . i ' ■ _L. ) . .. - . . * A. ;i s - - - - - - Barnwell, S. C. X <.. * ■L v T At ■ ■■>2 Look for this sign in store windows / dfStbsswceK AH this week you can see practical demonstra tions of the Perfection Stove six famous cooks have tested and endorsed. Look for above sign in store windows. See the stove to- day and judge for yourself what the experts approve. Prices and sizes to suit every need. / - • ‘Steak browmt beautifully without any* Bo*-1 •‘Utensilsfree from soot, say* Philadel phia cooking expert N'o mintllnc » I fia.utt at <«L.'ra,''iepw:i OflttM -dlLutlty ton Expert Add variety by brcitin| meat* in n Perfection Broiler, Cooks on both *UUa at same time due to •peciel oomt ruction. To mini unnecessary. No jaiee can drip into flame. Beaily cleaned. T HIS PERFECTION » the model the aix famous cooks used in their tests. It is bein| demonstrated today at all dealer’s, along with other Perfection models. See ita actual performance with your own eyca. You’ll be convinced the experts are ri|ht in endorsing Perfection Stoves! Cooking begins when you touch e match to the wick. No time lost ia beat generation. Clean, intense beat flowa u p the long chimneys direct to your cooking. Every drop of oil is completely burned before the. .httt reaches. ■tensils so they pte kept clean end unstained. Each burner is independently operated end eepeble of every range of beet. 'You can bake, boil, broil, fry and simmer on • Perfection— ell at one time. Adjust the lame for any cooking process end it remains as you act it. Be aura to see the Perfection demonstrated today. In aina from two to iva burners. Glass door oven. Baking always visible. Browns both top and bottom due to rapid “live beat" circulation from 106 kolas. Spe cial natch seals door perfectly, •avingheat for baking. Geta Per fection oven heat iadidafor, also'. Don ’ t guess at oven tempe ratu res. Ideal.stove for camping. Fast Perfection burner, protecting wind-abield, ever cool handle. Stead* firm on eirculer baa*. .Won’t tip easily. Poor piece* of tempting brown toast quickly mode at one time ©* this Toeeter. Handle is always cool. '‘Cooks a* quickly as gas, says Rattle Creek expert Superfex raeg* with fa*t*as*gaa burners and bunt-in oven. The stove for those who want fb* best. Warm ing cabinet easy to clean and prevents grease spattering walls. One of Sow TV ft reatty pays to invent ta> feed Many hardware stores nr* d tap lay- ing a new blue glased toaster, it makea four evenly browned eltona of toast at a time. It dean act warp. Very handy too. for crieplag breakfast cereal*. Its handle la t ever cool It can be need with equally good results on oil, wood. Manufactured by PERFECTION STOVE COMPANY. Cleveland, Oils STANDARD OIL COMPANY OF NEW JERSEY ^ Distributors « 26 Broadway • New York PERFECT . * > Oil Cook Stoves and Ovens /' FOR BEST.RESULTS USE“STANDARIT KEROSENE - » , 4V • ■ • . , * • 5 . Perfection Oil Stoves in Stock and on Display Lemon Bros., Inc.