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JtaL Watches, Compacts, Cuff Links, ^PpUaga, Bolt Buckle Sets, Pen and vJfitatelt Sets, Gold and Plathnun ^Rliamond Bar Pins and many other, ^appropriate articles'. tmmmrm. Come in and let me show you. ~ P. W. Stevens Jeweler and Optometrist BARNWELL, SO. CAR. Advertise in The People-Sentinel The BULLS EYE mnaqtr The Farmer Can't Stand Much More Help Like He Has Getting Congress -ay they are helping the Farmer. They are inWashingtonON salary. He is home trying to pay it Farmers have had more advice and leu relief than a wayward son. If ad vice sold for 10c a column, Farmers would be richer than Bootleggers. And when they get all through ad vising, there is just one thing will help the Farmers. That is eliminate some of the middlemen and let the two ends meet. The Consumer and the Producer are two men in America that have never even seen each other. Cut out the middle and tie the two epds together. When a steer starts from the feed pen to the table, there is about 10 to take a bite out of him, before he reaches the family that pay for him. Who wears the best clothes or drives the best car, the fellow who raises a bushel of wheat, or the work ing fellow who goes up to buy a sack of flour? Why neither one of them. The ones in between these two have their private Tailor and “Straight Eights.” The Government just told Agri culture, “You are in a hole." They didn’t offer to pull diem out, but they did say, ,? We will get down in there with you. ” • I want to tell you right here, I don’t know what would have hap pened to the poor farmer if it had not been for his old friend, “Bull” Durham. It's die only thing he has been absolutely able to rely on. And E want him to know that myself and “Bull” Durham are with him right to the poor house door. Guaranteedby miss Lucy 6. Allen Probably no section^ of the country is as famous for its * traditional dishes as New England. The eating of beans and brown bread has become a rite hi of those old homes. Miss Lucy Gr Allen,, head of the welMcnown Boston Schodl of Cookery, has spent all her life iw New England. She has taught hundreds of wom en cooking in her classes, and has written' many 'Hick books, among them' “Choice .Dishes for Clever Cooks," and “Table Service." '. ^ She has contributed to this unusual cooking series - recipes for six typically New England • dishes. Bostmn Bmk* Bmanj It'a the preparation and the alow cooking which makea Boston Baked Beans auperlor to all others. Pick over one quart of pea or kid ney bears, cover with cold water and soak over nlghL In the morn ing. drain, cover with freah water and simmer until the skins begin to break. Drain again. Wash and score a three-inch cube of fat salt pork. Put the beans in a big. earth- % enware beanpot. Bury the pork In the beans, leaving the rind exposed. Mix one tablespoon of salt, one tablespoon of molasses, three table spoons of sugar, and one*half tea spoon of dry mustard; add these seasonings to one cup of boiling water and pour over the beans. Then add enough boiling water to cover the beanr. Cover the beanpot. ' put In bet oven and bake six or eight 'hours, - uncovering the last hour of cookipg. I- P. S. There will be another piece here a fee' weeks from now. Look for it. Stemmed Brewn Breed For a moat delectable meal, serve steaming hot brown bread with the beans. It’s a prime combination. Many folks like to eat catsup with the beans. Here’s the orlfft**.! New Ungland Brown Bread: Mix two cups cornmeal, oae cup of rye meal, two teaspoons of soda, two teaspowna of salt, one-half cup of molasses and about three and one- half cups of milk. Let stand for, one hour, stirring occasionally. The bread la better, if the meal swells before the mixture is put Into the tins. Butter baking-powder tins, flit s' little over oneOialf full, cover and nteam several hours. And Chewder e A hearvr dish, liked especially by men. is Ash chowder It’s economical too. Buy a four pound haddock, akinned with the head left on. Re move the flfh from the backbone, cut Into two inch pieces and act aside. Ihit the backbone broken in piece* and the head into a stewpan. add two cups of cold water, bring slowly to the boiling point and cook twenty minutes Put Into t>e chowder kettle nn Inch and a half cube of fat salt pork cut into small bits, and fry out. Add ono sliced onion and fry for five minutes. Add three or four medium sited potatoes cut In thin slices. Strain the stock from ths Ash bones over the potatoes and cook until thsy aro soft. fly Add the fish and simmer ten min utes, then add one quart of niHk. one tablespoon of salt, one-eighth teaspoon of pepper, three table spoons of buttof-abd either three or four pieces of pilot broad or six or seven cooking crackers The longer a chowder can simmer er stand be fore serving the better it will be. Ced&th Beil* > Wash one-half pound of salt cod fish and cut Into small pieces using kitchen scissors to make one cupful. Wash and pare potatoes and cut into pieces the sixe of an lilnglieh walnut rb make one and oue-kalf pints. T’ook the fish and potatoes together In boiling water until potatoes are soft. .. Drain thoroughly through a strain er. return to kettle and shake oyer the fire until the moistur6 is evapo rated. Mash thoroughly, add one- half tablegpoonful of butter, one egg well beaten and one-fourth teaspoon of pepper. Beat well with a fork to make fluffy and add salt If necessary. Drop by spoonfuls Into deep fat and fry. Pumpkin Pie Pumpkin pie when made right le a real delicacy. And this recipe for it is especially good. For a more elaborate dish it may be served with whipped cream. For the pastry, measure two cups of flour unsifted and sift with one- half teaspoon of salt. Cut In, using two knives, three-fourths cup of lard. Add ■ three-fourths cup - of medium cream mixing with a knife. CbUl before using. For ths filling, mix one and one- dooked and sifted pump- Nice Breem Doughnuts, Mix Miss Lucy G. Allen, director of the school, tells her experience with the Perfection Oil Stow. M ISS LUCY Allbn, director ol the eonservAlive Boston School of Cookery, is one of six fsmous cooks who recently put the Perfection Stove to s rigorous, prscticsl cooking test. Like the other Tive fsmous cooks, Miss Alien cooked by every cooking process, snd gsve us her opinion of the Perfection. Uniformly Good Results “I cooked msny meals on the Perfec tion Stove," says Miss Allen. “The results, whether using the top of the stove, the oven, the broiler, or the tosster were uniformly good. There .wjere several features sufficiently pro nounced to recommend the stove to the most particular people. Easy to Work on “The Perfection is an easy stove to work on. There is no reaching across several hot plates, as there is with a gas or coal range. “The flame never varied from the point at which it was set, whether it was low for stewing down pumpkin or high for baking beans several hours. Clean Kettles '*There was no black deposit on the cooking utensils, even when the high, yellow+tipped flame was used tor broiling steak. ^ 14 The long chimneys burn every drop of oil completely before the heat reaches the utensils. “We were ao well pleased with the 1926 Perfection Stove, both as to results and operation, that after completing the test we kept it to use for auxiliary classes," she concluded. work in our " she conclude! Tested and approved by the Boston School of Cookery 1 That means that the Perfection was used under all pos sible cooking conditions—for slow cooking, for fast cooking; for baking, fo’r filing, end for broiling. In every case it was found efficient. Six Cooks Agree The other five famous cooks who tested the Perfection were enthusi astic, too, about the results obtained. And, every day 4,500,000 women get real cooking satisfaction from their Perfections. Sec these 1926 Perfections at any deal er's. All sizes from a onc-burner stove at S6..Z5 to a five-burner range at4120.00. When you cook on a 1926 Perfection, you, too, will be well pleased with it. Menufectertd ky Perfection SToVfc Company CUvelend, Okie > half cup* of _ f _ lei*, with two-thlrda cup of whlta aogar^on* teaspoon of grated at- mVg. one-half teaspoon of salt, two eggs slightly beaten and two cops of Uk or If liked rich, use part cream. mi Try frying sour milk doughnuts according to this good New England recip* of Mlgs Allen’s. The kitchen will bo a most attractive plac* to all members of the family when thsy smell these tempting doughnuts. . Beat until light on* whole egg and one egg yolk, add gradually three- fourths cub of sugar, boating all th* time. Mix three-fourths teaspoon of salt, .ono teaspoon of grated nuWnWg and two cup* Of flour. * one half teaspoon of soda with ono halt oup of sour milk harv~ rich. Add pUlk . up o lag th* milk rather and flour alternately to the rag mlt- t*r*. roll and pat oat. handling as 1ml# as possible, then cut and fry la deep fat. (•* sure ft* reed the apecbi ortfetem tfcg p*r« A«st *•**.) STANDARD OIL COMPANY (Nejc Jersey) Distributors - 26 Broadway - New York PERFECTION » . < Oil Cook Stoves and Ovens . WARNING: Use only genuine Perfection wicks on Perfection Stoves. They are marked with red triangle. Others will give trouble. ‘ Sidouulfty 'famouA wofa Clean, Even Cooking Heat Th* long chimneys of th* P*r* faction burn every drop of th* oil b*fort it reaches th* kettle. Thus you get d«*n. even cooking hast tree from soot and smoke. You can b* doubly sur* of this sort of heat whoa you use • purs water-white Kerosene that bums cleanly, evenly and without odor —“Standard" Kerosene. It is specially refined. All impurities that might cans* smoke or leave deposits of soot ar* removed. This sssurds the maximum amount of hast. By sticking to “Standard" Yrinsane you are sure of best results fra« your Perfection. Insist oa it. You can buy it anywhere. Standard Oil Co. (Arw Jersey) “STANDARD* KEROSENE j *1 For best results -• use '• j. “STANDARD** KEROSENE *—r TT . *v w ^ g . Perfection OU Stoves in Stock and on Display