The Barnwell people-sentinel. (Barnwell, S.C.) 1925-current, June 10, 1926, Image 3
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
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All impurities that might cans*
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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
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Perfection OU Stoves in Stock and on Display