Historical Newspapers of South Carolina

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-V THURSDAY, JUNE 17TH, litt. ... •. i . . •• • - - B \ ' the Barnwell pbopuleentinrl, barn well, south Carolina Local and Personal V News from Willis ton |- N ; • ■< Wtthston, June 12.—Mr. and Mrs. Chester B. Parker and Miss Ruby Par- ker and Miss Annette Davis spent Friday in Augusta, - Mr. 'and Mrs. R. E. Woodward and family spent Sunday with Mr. and Mrs. Rivers Carroll, in the Long Branch section. Mr. and Mrs. L. E. Davis, and daughter, Evelyn, and son, L. E. Jr., of Barnwelll and Miss Elizabeth Cone, of Fairfax, spent Sunday with Mr. and Mrs. Chester Parker; Mrs. Brice Lott and children, Oneal and Blanchard, spent the week end in Augusta with Lott's sis ter, Mrs. Otis Bates. Mr. and Mrs. Wengro attended the funeral of Mr. Wenjffd's sister-in-law in Columbia Friday. Mrs. R. S. Purvis has returned from St. Petersburg, Fla., where she has been visiting her children. Miss Kathleen Tisdale, of Augusta, is visiting Mr. and Mrs. S. B. Ray. M isses Jean Riley'and Lavinia Moore and J. B. Armstrong, Jr., of Barnwell, were visitors here Wednesday. Mr. and Mrs. T. M. Willis, Miss and Mr. and Mrs. W. C. Saturday in John- ■ston with the latter’s grandfather, who celebrated his 88th birthday. Mr. and Mrs. Ernest Givens and children, of Bishopville, were the week-end guests of Mr. and Mrs. Warren Parker. ‘ Mr. and Mrs. A. A. Myers visited relatives in Branchville last week end. ’ Mr. and Mrs. J. J. Bell and Misses Nina and Edith Bell, were guests Sunday of Mr. and Mrs. M. 0. Gal loway, in Aiken. Mrs. Chester Paige, of Aiken, is visiting her grandparents, Col. and Mrs. R. M. Mixson. Miss Eva Wingro, of Winthrop col lege. is at home for the summer. May Willis Smith, Jr., spent Expert Pacific Coast Cooks Give Choice Recipes for - Unusual Desserts (Editor’s Note: This is oes of a scriss of cookiac srticiss contributed to this paper by six famous cooks.) There never was a- woman who kept house who didn’t want her cooking to have an Individual touch. And the mafting of desserts offers M«». plenty of op- ^degraf portunity for expressing this individuality. Recipes for several deli- nous desserts are given in this article by Mrs. Belle De- VAUGHN Graf, San Fran cisco, home economics coun sellor, and Mrs. Kate Brew Vaughn, domestic science di rector, Los Angeles. Santa Clara Dumpling* "For a quickly made deaaert, 1 recommend Santa Clara Apricot Dumplings," says V.rn. DeGrar “It takes leas than half an hour to pre pare them.” Here Is Mrs. DeGraf'a recipe:^ 1 cup sifted flour 2 teaspoons baking powder Brew teaspoon salt In Miss Bessie Thompson, who has' been teaching in Spencer, N. C., has arrived to sp?nd the summer with I hi r mother. Mrs. W. G. Thompson.„ M*- and Mrs A. P. Lee left Satur day for V'armville. N C., where th?y will visit the Inter’s parents, Mr. and Mrs. J rinei. Mrs. A. S Blanchard is a guest of her sirter, Mir. Eugene Parker, of Buliimort, Md - Mr. and Mrs. R. A. Weathersbee and Mrs. Rosa Matthews were visi tors in Augusta Sntuulay. Miss Martha Dixon arrived Thurs day from Charleston, where she at tended Ashley Hail for the past year. Mrs. W. E. Cunningham and chil dren are spending several weeks at Mt. Tabor, N. C., with her • sister. Mrs. Lewis. Mr. and Mrs. H. M. Black and daughter of Quebec, N C., are visit ing the former’s parents, Capt. and Mrs. W. D. Black. Yale Garber has returned home for the summer after studying this ses sion at Georgia Tech. Mrs. Willie Wolf Thompson and children rotuiued home for the sum mer from Wilson, N. where Mrs. Thompson has been teaching. - Mrs. 'L. S .Mellichamp is visiting her daughter, Mrs. J. H. White, of Columbia. , ; Mr. and Mrs. L. H. Boland visited Beaufort Sunday. , Dr. G» J. Trotti is attending the Georgia State Dental society, which is being held in Savannah June 9th, 10th and 11th. Yancie Weathersbee arrived in town Tuesday from the University of South Carolina, where he has spent a very successful session in the study of law’. Mr. Weathersbeee will leave in a few days for Augusta, where he ias accepted a position for the sum mer. Miss Myrtle'Givens spent last week with her sister, Mrs. Harvey Hallman of Springfield. * Miss Mattie Lee Bennett has re turned from North Augusta, where she gi’aduated in the high school this session. Mr. and Mrs. C. H. Trotti attended the graduating exercises -at North Augusta high school last Friday even ing. Mr. and Mrs. John Henry White, of Gotumbi<a, announce the arrival of a fine son bom Wednesday. Mrar White will be remembered to many friends here as Miss Gertrude Mellichamp. Mr. and Mrs. P. F. Parker have re turned from Florida, where Mr. Par ker was severely injured by an auto mobile several wcek$ ago. Mr. Par ker is able to be around a little with the assistance of, a crutch, but ex pects to have to go to a hospital for an operation on his leg. L ' Mrs. W. C. Smith, Sr., entertained with a lonely bridge party Wednesday afternoon in honof of her guests, Mrs. Gregg Smith, of^Sak Lake City, tsbleppoons ahortenins . » , i cup milk 1 cup arorined, a tewed apricota Sift dry ingredients together. Rub shortening, then gradually add milk, mixing with a flat knife. Turn on to a slightly floured board. Roll out in rectangular shape about 4 Inches wide and 8 inches long. Cover top of dough with apricot puree, then roll up like a Jelly roll. Cut off alices an inch thick, and place cut axle down in greased bak ing dish. Hake in a hot oven about It minutes Serve with lemon sauce. Wake the lemon sauce by mixing Mr cup brown sugar cup white sugar. 1 tablespoon flour. Juice and grated rind of one lemon, and 1 tablespoon butter. Bring to boll, and cook for flvo minutes. Dumplings and sauce should bo served hot. With Ormngat Another Interesting fruity dessert for which Mrs. De/lraf provides tho recipe is Orange Custard Pudding. 1 nip sifted bread crumb* ’* cup milk I cup orahge rind 3 eggs separated cup sugar Add the grated rind of 1 orange to the juice. I'se soft bread crumbs. Sift through a coarse strainer. Add milk and orange Juice. Heat eggs separately. Add sugar to yolks and ih<n add to the custard. Mix well, t ben fold In stiffly beaten egg whites. Pour in pudding dish. Set d’sh In a pan of hot water and bake ui>41l firm In center, about 80 min utes in s moderate oven. MO degrees Fahrenheit. Pineapple, Tea Hawaiian Pineapple Pudding Is a simple dtssert which is very pretty. Mrs DeGraf makes It with one cup r.re. 1 cup grated pineapple! 2 cups wh'pped cream, and Vfc cup powdered sugar. Wash rice well.. Add 2 cups of cold water, ('over closely and set over a low flame, cooking for about mirtin/s. or untiball the water is abaci iigd. Whe n cooked, rrirove from Gre. sprinkle with salt, replace cover and let etaud live tninutea. “'urn into s bowl and set aside to cool. Just before luncheon la served add remaining ingredients. Pile in sherbet cupa and serve. With Any Fruit Strawberry Meringues' Doesn't it sound like a most palatable des sert? Mrs. Vaughn has a simple recipe for It. 8 egg whites 1 cup sugar ’A teaspoon vinegar 1 teaspoon vanilla Beat egg whites stiff. Add ths vinegar to the egg whites and beat. Add sugar gradually, beating It with wire whip. Drop tho mixture in spoonfuls oa oiled paper placed on baking sheet and bake In a slow oven. When finished, cut the me ringues through the center and fill with crushed strawberries. Serve topped with whipped cream. Other fruits may be used In sea son instead of the strawberriaa. This makes a dainty dish to serve at, parties, too. . _ lo Is an unusual e from the ordinary pi*. Hera Utah, and Miss Norwood Matt. Rachel Norton, nt A device that registers tho degrso of heat la the ovaa la now on tho market. It takes tho ''guesswork" out of brting sad roasting. It la easily fitted to jovaa door. i 1 -j* An Unuaual Pie Mr* Vaughn's fig pi change from the ordli are the Ingredienta: cups boiling watsr . 2 tablespoons cornstarch 2 tablespoons flour % cup sugar Juice two lemons Grated rind ons lemon cup finely chopped figs S eggs 81ft dry Ingredients Into top of double boiler. Pour boilln* water on them, stirring constantly. Cook for IS minute*. Beat eggs slightly, end with figs add to cooked mixture, l^t cook. J minutes. Remove from fire and add lemon Juios and rind. Turn Into plats lined with pastry, wet edge. Make lattice of pastry stripe across top. Bake 4# minutes at 3(0 degrees. Servos I. Everyons likss a change of cook ing. 111000 "different" desserts will pleas# ths moot particular. ( ram’ll ha tntaraatadtn thaapaatal* tag article am thh sag# moat maahk) Drop in and Let Us STOVES C. F. Molair c. S.C. / v r JLeFT to right: Mrs. Sarah Tyson Korer, Miss Rosa Michaelis, Mrs. Belle DeGraf, Mrs. Kate R. Vaughn, Miss Lucy G. Allen, and Miss Margaret Allen HalL men did the cooking # they would insist on a good stove^^ II n arc* i e th & eeseierwt nee votlart Ar,no nt Where is the woman who does not agree with Mrs. Rorer’s statement? Yet why will so many women put up with an inefficient stove day after day? M RS. Rorer, famous Philadelphia cooking expert, and five other famous cooks who recently conducted a practical test of the Perfection Stove; agree that good cooking results depend to a great extent on a good stove. They agree, too, after critical, exhaustive cooking tests that the Perfection is a mighty good stove. Their comments on the Perfection’s performance will give you some idea of what men would de mand, and what experts do demand of a stove. Easy operation, “ I like equipment which is easy to work with,” said Mrs. Belle DeGraf,’ San Francisco, home economics counsellor. ‘‘And the Perfec tion certainly is. It lights at the touch of a match. And the heat is regulated by a simple turn of the wick.” Adaptable, too, “The Perfection proved its adaptability to me,” com mented Mrs. Kate B. Vaughn, Los Angeles, home economics director, “by performing many cooking operations flt the same time—frying, baking, boiling, and broiling.” Ample heat supply, “And,” said -Miss Rosa Michaelis, famous New Orleans specialist, “there is no lessening of heat, regardless of how many burners are lighted. Lach is an independent unit.” Dependable flames, “That’s true,” remarked Miss Lucy G. Allen, of the Boston School of Cookery. “And the flames stay just as you set them. They do not creep.” And clean, “There’s no soot or odor, either, when youcookon the Perfection,” added Mrs. Rorer. “The efficient long chimneys burn the oil completely be fore the beat reaches the utensils.” Safe and economical, “AH these points'recommend the Perfection,” said Miss Margaret A. Hall, Battle Creek College of Home Economics. “And, in addition, it is safe and economical in operation. What more could anyone ask of a stove?” s s s In other words, the Perfection meets the high standards of the six critical cooks. It will meet yours, too. See the 1926 Perfections at any dealer’s. All sizes from a one-burner model at *6.75 to a five-burner range at *120.00. Every woman who cooks deserves a good stove. ManufaGturrd hy Perfection Stove Company Clevetmud, Oki* Clean, Even Cooking Heat Ths long chimneys of ths Per fection burn every drop of the oil before it reaches the kettle. Thus you get clean, even cooking heat free from soot and smoke. a You can be doubly sure of this sort of heat when you use a pure water-white Kerosene that bums cleanly, evenly and without odor .—“Standard” Kerosene. It is specially refined. All impurities that might cause smoke or leave deposits of soot are removed. Thie assure* the maximum amount of heat. By sticking to “Standard” Kerosene you are sure of beet results from your Perfection. Insist oa It* You can buy it anywhere. Standard Oil Co. ifitnu Jeney) "STAN DARir KEROSENE STANDARD OIL COMPANY (New 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 cause trouble. Lemon Bros., Inc. dM Send for this Free Cook Book Perfection Oil Stoves in Stock and on Display