Historical Newspapers of South Carolina

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THURSDAY, JULY 1ST. ISMy— mRARlfWHLL PHOPLMBWTINHU BARltWBLL, SOUTH CAROUXA FARMER WOUNDS SPECIAL OFFICER TTEMPT TO STOP CAR CAUSES SCOOTING ^ ' / » _ J ' ' ^ . Y«amaiis Claims He Thought Officers Were Highwaymen—Released From Custody on Bond. ? ’v Sumter, June 25.—Lawrence You- mana, prominent farmer and lumber* man of Fairfax, who early this morn ing fired on Special Officer W. T. Hough in the Wateree River swamp on the Columbia road, 18 miles from Sumter, wounding the severely in the left arm that ber had to be amputated a' elbow, was released from t jail this afternoon undejj. $1, He is charged with assault tery with intent to kill. V His companion, Ivey Adams, also of Fairfax, who was driving the car at the time of the shooting, was re leased earlier in the day. No charges were preferred against him, Officers Dollard, Boykin, Norris and Hough went to the swamp sev eral hours before the shooting occur red, having received information that a liquor car was going to pass .through. The officers separated Bcykin and Dollard going deeper in to th£ swamp and Norris and Hough staying near the- edge. The latter two placed red lanterns in the roac kto stop ^ all cars that qame along rWhcn Youmans and Adams drove iup, Youmans opened fire on Hough r shooting at him three times with repeating shotgun, the gun jamming when he tried to fire the fourth time The two pen submitted to arrest an were brought to Sumter. Hough was rushed to the Tuomey hospita where it was found necessary to am putate his arm. Mr. Youmans stated this afternoon that he thought the two officers were highwaymen trying to waylay him and so opened fire on them, was not certain that Mr. Hough fire< cn him but thought he did. The of ficers say they did not fire a shot the car. Several holes, evidently made by bullets,, were discovered on the rear of the car, however. Hough is 45 years old and has a wife a several children. at nd !r*r^! IntheKitcl <^ 6 Famous Cooks EAST MEALS FOR HOT WEATHER (Uttar's Nate: Thia Is oaa artisls to an aaususi cookto* aanaa contributed to tUa by six laasoua cooks.) Miss Rosa michaeus Where is the woman who enjoys cooking hearty meals, in hot weather? We doubt if such a woman exists. She may cook big meals because some members of her family who toil hard demand tlitem, but certainly not because she herself derives any real pleas ure from hot weather cook ing. With a little planning and forethought, however, many of the discomforts' of cooking in hot weather can be avoided. For instance, as Miss Rosa Michaelis.New Orleans domes tic science specialist, points out, an oil stove is much easier to work with than a coal or wood range. “It is much more conveni ent,” she says. “It needs no flues,” and hence may be taken to the coolest part of the house easily, as it is not very heavy. Just m Little Planning "The woman who sets her kitchen work done early in the mornins. and moat of her food prepared," con tinues Misa Michatlift. "ia the coolest cook. She just needs to do a little simple planning. "The fewer roasts and baked dlehea In the eummer. the cooler the kitchen. 1 recommend uncooked desserts mostly, too. - Krmts are all one needs during the hot weather.*’ In the summer time Miss Michaclla does ss much of her cookidg as pos sible on the top of the stove, using only as many burners ss are abso lutely necessary. “If a woman feels she has to bake,*’ Miss Michaelia says, "she should not use her oven every day la tbs week during hot weather, but bake enough to last several days or a week." A dinner which Mies Michaells recommends as particularly easy to prepare in hot weather is ail cooked In oae not It conserves ideusiis, time and fuel. Death of Mr. Henry Croft. Blatkville,* June 28.—Mr. Henry Croft died Sunday night at the home of his son, Mr. J. L. Croft, near Blackville, after a brief illness. His body was laid to rest Monday after noon in ihe Reedy Branch cemetery in the on«nee of a large circle friend* and relatives, the Rev. D. W. Heckle conducting the * funeral ser vices. Mr. Croft was a member of the Reedy Branch Church,., having been raised in that community. He Was well known in this section and Ipved by all who knew him. Mr. Croft, who was 84 years of age at the time of his death,' joined tbe Confederate army in 1861, enlisting in the 17th South Carolina Regiment. He saw active service during the entire four years of the struggle. Mr. Croft is survived by the fol lowing sans apd daughters: Messrs. J. L. and Lee Croft, of Blackville, Mrs. Liizie Still, of Barnwell, Mrs. Minnie Grubbs and Mis* Mattie Ovoft, of Hilda, Mr. Floyd Croft, of Frost proof, Fla., Mrs. Ella Roe, of States boro, Ga., Messrs. Henry Croft, of Bamberg and G. W. Croft, of Den mark; about 30 grand children and 12 great grand chfldren. The sympa thy of the entire community goes out to the bereaved family^ Not now, but it! the coming years— It may be in a better land— We’ll lead the meaning of our tears, Sometime, somewhere we’ll un derstand. A FRIEND. in One Kettle To prepare It. lake a aoup p«t Ailed with enough water to cover throe pouti'lr ot brisket, tteaaon with salT. After the soup has boiled for an hbur. lower tbe Aatu*. and iei It almmer for vbalf an hour. A«l«l on# bunch of carrota. a bunch of turnips aad a pound of potatoes, aad cook for another half hepr. When raady. take out carrots. Dice and sprinkle with chopped parsley Taka ont turnip# and luaali wjth butter, adding a tedepoou of sugar If deaire^ Serve potatoes masbed. Take out meat and fry with onions, or serve with a tomato aauce. New with a salad, ueeaert. and bavarage. ona has a complete meal. Including neup, aad all cooked on oae flame! For naiad, Mias Miehaelia suggests pears halved, on lettuce leaves, cov ered with French dreeaii«g fruit makes a good dessert to accompaay this easy meal. <a Govan News. » Govan, June 26.—Mrs. D. K. Kittreil and daughter, Evelyn Kittreil, left Wednesday for Philadelphia, where they attended the sesqi-centenial ex position. Misses Gussie. ancl Rita Seabrook and Ethel Kittreil, who were graduat ed at Memrain^er high school, are at home now spending }heir vacation. George Kennedy of Estill, spent Sunday here with his mother, Mrs. S. H. Kennedy. Mr. and Mrs. J. ,C. Parish and facii Itf were the dinner guests of Mrs.’ M. B. Kennedy Sunday. Mr. and Mrs, Bob Kennedy, of Den- aaark, spent .Monday h. re with Mrs. L. W. Kennedy. , . 'Mi*e Thelma McLeod has returned to ^er home at Live Oak, Fla. §ff>d U. Your Job-Work. Anether Emey Mem! • lira. Sarah Tyean Rorer, tha famous Philadelphia cooking export. givas the menu for a attanple<unaal ,which takes but an hoar.to prepare. * It’a a vegetable tlmnor. lira. Horer gives proportions tor serving four. Fried squgsh Dutched cabbage ‘hill sauce andied sweet potatoes Fanned apples Watermelou “Goto the kitch»h at 11 o'clock, if dinner Is to b«> served at 1J.” says Mrs. Rorer. "If you use oil. your stove is ready for immediate use. Light two burners, and put on two saucepan* half full of water. Cover, and turn to full boat. -v "Wash five medium sized sweet potatoes. Chop fine one small, hard head of cabbage. The water is now boiling in both pans. Put the po tatoes in one and cover. Add a tea spoon of salt to the other, and put in the cabbage. Turn flamo down and cook cabbage uncovered for 1 half an hour. "Slice three tart applo* in a bak ing dish. Add half a cop of sugar, and p'artjy cover with w£ter. Light oven burner, and after three min utes put apples on tipaer rack, cov-, erlng the dish. 9 Tm Candy the Sweeta , *T1ta sweet potatoes are now ten der. Drain, peel, and cut them In lialvea. Place in shallow baking pan, adding two tablespoons of butter, four of sugar, - and four at watar. Pat pafi in oven under tbe apple*/ Put four tablespoons of cooking fat in a shallow frying pan over oae burner. Drain cabbage and re turn to saucepan. Add a tablespoon of butler, throe of vinegar, half a teaspoon of salt, aad a daah at pepper. Cover, to keep warm. '‘Pry tbe squash aad drain on brown paper. Turn the sweet pota toes Take ont the apples Dish, tbe squash. Dish the cabbage aad sweet potatoes. Turn out all the burners. "This to a very simple meal to prepare," Mr*. Rorer concludes. '’And. even though you de use the* oven. It to for such a abort time that tbe kftehea dees not exccsaivetr heated " If you take the advttt of fa you will keepr your *ei _ _ as simple as posslbls. It pay to Work joe bard to tbs *** Drop in and Let Us Show You Our Line of ■ ;v PERFECTION OIL STOVES • ■** r 1 *-r\. C. F. Molair V Barnwell, S. C. : v • j/ .< !> J Hot days are coming! Escape sizzling^ . kitchens and wood or coal drudgery. Six famous cooks recommend the Perfection for cool cooking. Here’s what they say. T HE food lets all tbe he«t—-the kil -- - * kitchen none,” says Miss Rost Michaelis, New Orleans cookind ex* pert. “In the Perfection burner,” she expltins, “the heat is confined directly to the bottom of the cooking pot. Thdt means cool cookinf!” Mrs. Belle DeGrtf, the Sen Francisco authority, suftfests Perfection “top stove” cookinf for hot summer dsys. Least Time, Least Heat **When I fried chicken, £l*zed sweet potatoes and boiled pineapple pudding,” she relates, “I used only the top of the Perfection.The food cooked quickly and efidently—-and of course, the shorter the cooking time, the cooler the kifchen.” That means cool cooking. “Yes, and remember,” adds Mrs. Rate B. Vaughn, famous Los Angeles Home Economist, “the least fire in your stove through the day, the cooler the kitchen. With Perfections no time is lost in heat generation because copking begins with tbe touch of a match to the wick.” r No Hot Extra Work “Then, too, the Perfection saves a world of extra ^york,” says Mrs. Sarah Tyson Horer, pioneer cooking specialist of Philadelphia, “no wood or coal to carry in nor ashes to carry out.” At Battle Creek College of Home Eco nomics, the nutrition expert, Margaret Allen Hall, speaks of still another “no extra work” point. “The Perfection,” says Miss Hall, “is easily moved from one room to an other. Move it to the summer kitchen, out on the back porch—wherever it’a coolest. You don’t need to bake jtoars#// while cooking meals,” Cool to Work With * The “single row” arrangement of Per fection burners gives you another ad vantage. Misa Lucy G. Allen of the Bohtoi^School of Cookery notices this. “With the Perfection,” she makes clear, “there ia no reaching across hot flamea as with a gas or coal range. Youlstay away from the direct heat, yourself.” You can escape all those things that make summer cookind the most un pleasant of hot tasks. Your dealer will show you the Perfection today —from the one-burner model at $6.7S to the five- burner range at *120. Six famous cooks tested this stove thoroughly and now pronounce it ideal for hot weather. “Buy a Perfection, they say, “be cool!” Memefeetmrtd hy Perfection Stove Co. Cleveland, Okie Clean, Even Cooking Heat The long < hitnoeyi c4 the Per fection burn evetf drop of the nil before it ranches the kettle. Thus you get clean, even cooking bent five from toot and upoke. .You can bn doubly turn of this ■ort of host when you uae n pan water-white Kerosene that burns - cleanly, evenly and without odor —'‘Standard*’ Kerosene. It U > kpenally refined. All impurities that night caute »moke or bsve deposits at pent are removnd. This assures tha maximum amount at hast. By sticking to “Sguadard” CflfWMa you an sun of hast result* from your Perfection. Insist SB k. You can buy it anywhere. > Standar / {Nenv STANDARD OIL COMPANY [New Jersey) Distributor s'26 Broadway* New York PERFECTION Oil Cook Stoves arul Ovens WARNING: Use only genuine Perfection wicks on Perfection Stoves. They are marked with red triangle. Others will cause trouble. Send for this Free Cook Book Perfection Oil Stoves in Stock and bn Duplay Lemon Bros., Inc. at