Historical Newspapers of South Carolina

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■v *#*s*--' i. ■ r i v Can You Make Good Cake? Cake* fine of gram — Light as a feather — Delicious in any leather! S O you sometimes need an alibi for your cakes? Or are you , A always able to slice them proudly in the assurance that they are soft, close and light in texture, delicately rich in flavor and melting* ly good to the last crumb 1 Such cakes make the world go around a little more gladly, for the love of cake apparentlv is inborn in us. Helpful Hints Here are some general hints on good cake making. Use good ma terials, fine granulated sugar, cake flour, and a tested recipe. Measure accurately. Cream the butter thor* oughly, add sugar gradually, and work it in until the mixture is thor oughly creamy. Add the well beaten eggs, or the well beaten yolks, if the recipe separates the yolks and whites. Mix and sift dry ingredients, add al ternately with the liquid, and beat well. Add flavoring and beat. Fold in the egg whites, if they are sep arated from the yolks. Distribute the batter evenly over buttered tins, making a little indenture in the middle with the back of a spoon, so that cake will rise evenly. Bake evenly in a moderate oven until cake is baked and brown, and shrinks from side of pan. Turn out to cftol on a rack where air can reach all parts. Then ice. FavortU Caka Racipaa Following are some unusually rood cake recipes. Caramel Nut Loaf Cake: Cream two tablespoons lemon juice and one-fourth cup butter and one cup one-fourth teaspoon almond flavor- sugar, and add four egg yolks, beaten until thick and lemon colored. Dil ute one-fourth cup evaporated milk with one-fourth cup water. Mix and sift one and three-fourths cup cake flour, two and one-half tea spoons baking powder, and one-half teaspoon salt, and add to first mix ture alternately with the milk. Add two tablespoons caramel flavoring, and one cup chopped nut meats, mixed with two tablespoons flour. Pour into a well greased loaf pan and bake in a moderate oven, 350 ing and stir until creamy and smooth. Add one can moist coco nut, reserving about two table spoons. Spread the icing between layers, on top and over the sides of cake, and sprinkle the remainder of the coconut on top. Pineapple Sponge iCake: Beat four egg yolks, add one cup sugar, cream well, and then add one-fourth cup syrup from canned pineapple. Add one cup cake flour, sifted with one and one-half teaspoons baking pow der and one-fourth teaspoon salt degrees for 45 to 60 ttiinutes. Serve Fold in the stiffly beaten whites of plain or with caramel icing. i the eggs. Pour into a greased tube Catamel Icing: Mix together two pan and bake in a slow oven, 325 cups confectioner’s sugar, two table- degrees for about one hour. When spoons evaporated milk, two table- cold and ready to serve, fill center spoons caramel flavoring, and two cavity and cover top with pineapple teaspoons melted butter. Stir until filling. creamy. If too thick to spread well,: Pineapple Filling: Beat one and add more evaporated milk, drop by one-half cups heavy cream, add one drop. cup drained crushed Hawaiian pine- Coconut Layer Cake: Cream to- apple and one-fourth cup confection- gether three-eighths cup butter and er’s sugar. Pile on cake and serve one cup sugar. Sift together two at once. _ cups cake flour, three tablespoons Peach Topsy-Turvy Cake: Beat baking powder and one-half tea- two egg yolks, add one cup-sugar, spoon salt, and add this to the first and cream well. Sift one cup flour mixture, alternately with six table- with one teaspoon baking pow’der spoons evaporated milk diluted with and one-fourth teaspoon salt, and an equal quantity of water. Add add alternately with one-half cup one-half teaspoon almond flavoring,! peach syrup. Fold in the well beaten and fold in the stiffly beaten whites i whites of the eggs, of four'eggs. Bake in layers in a 1 Arrange one can sliced peaches, moderate oven, 375 degrees for 20 drained, and one-fourth cup chopped to 25 minutes. Ice when cool with coconut icing. Coconut Icing: Combine two and one-half cups confectioner’s sugar, two tablespoons evaporated milk. dates in the bottom of a buttered cake pan. Pour batter over and bake for thirty minutes. Turn upside down, and serve with whipped cream. Serve either hot pc cold. Smeddy SchoofLesso# [ / .S International Sunday School Lesson for September 28 ^ THE CHRISTIAN BASIS FOR TOTAL ABSTINENCE ^ 1 Corinthians 8:1-13 By Rev. Samuel D. Price, D.D. The quarterly temperance lesson has been a feature of the Inter- natonal Uniform senes for many years. Its introduction in the Sunday-school was followed by the scientific temperance instruction in the public schools in the various states of the Union. The general purpose is to teach the basic fact that alcohol is a poison and the effect that such a poison has on the individual and society. The whole subject is a live one today, not only in America but throughout the world. In the United States the study is especially pertinent as the wet and dry- issue has such a prominent place m the coming presidential election. A moral issue is much more than an individual matter. Every one exerts a far reaching influence, both conscious and unconscious. Paul had a case in hand when he wrote to the Corinthians from sus, during his third missionary journey. Idol worship prevailed any religion involves a sacrifice of one kind or another. Animals ritiate the various gods, and there were many of of the various cults could eat onl] to propiti so-calle deities. The priests of the various cults could eat only very small portion of the meat resulting from such slaughter. Bow he economic and natural thing to do was to offfr the meat for ale, for there was nothing the matter with it from the standpoint flood. Some Worth While Recipei to idols. Such food might a on any table where they were a guest. This whole matter was an Mae at the Council in Jerusalem and it was mutually agreed between few and Gentile Christians that they would abstain from any use of feeh meats. This same question kept arising as the Gospel was taken any new territory where the identical conditions were local The had to be argued through each time and every group convinced they must give up things that may have been customary in the life because of the new implications, though no actual physical would result if continued. In eating such food they were surely themselves to the worship of idols. Corinthians were told that the question of personal liberty not decide the matter. They must face the effect of their on others. Doing as they pleased would become e “stumbling to the weak." Many will not think things through but will the action of another to determine their course. Every life book, which is read by others and their lives ars influenced r. raising in any way the question of individual righta i how eager he is to always render the utmost help to i easy to imagine the short men standing aa upright aa aa a working principle “Wherefore, if meet Tno flesh for evermore. 1 * offered to an idol was aa always a poison. His la tin of a mar ‘“Bfrg Catrala” By Cedle With the return of molded lines and flaring skirts we have many in teresting developments for fall For one—this smart little wool frock that is one of the practical mem bers of the wardrobe of Katharine Hepburn, now playing in “The Big Pond.” Bodice and hipline of this cos tume discreetly follow the lines of the figure, while the skirt ripples —also discreetly—at the sides. Back lines of the skirt are quite straight, and a deeps inverted pleat So many people are wanting to know how to conserve the surplus of grapes and pears that are so plentiful just at this time, that the Homo Dem onstration Agent, Miss Elizabeth Mc- jJNab, asks that the following recipes be published, furnishing the informa tion for all the readers of The People- Sentinel: Canned fruits and vegetables make the housewife! very resourceful. They enable her to have fruits and vege tables on her table at all seasons. To be properly fed every person in a family should eat in ohe year fifty- six pints of canned fruits, besides the amount eaten fresh or dried. A great )deal f fruit is allowed to waste that should be used fo^ food. There is no better time to begin saving it than now. What can be better than a 4elicious salad of pears and cheese or pears and pineapple or just pears alone? For thetse use canned pears, peal, cut in halves, or quarters, core and cook in boiling medium sirup (1 cup sugar to 2 cups water) eight or ten minutes, or until partially done, pack, hot m containers and fill them up with bqil- ing sirup. Process containers of all sizeq^for twenty minutes in boiling water. Canned Grapes, Select grapes fully matured but not little slit are forced • • Add 1-4 cup water to each quart of grapes, blanch five minutes to shrink. Fill jars to within 1-4 inch of Jtop with grapes, dissolve 8-4 cup of sugar to each quart of juice left from blanching grapes, fill jara with this # / select grapes luny matured too ripe, stem, wash, cut a 1H in eide through which seed are out. Add 1-4 cup water to eac . CP| U at the center front disposes of ad ditional fullness in a clever, tail ored way. Notice, too, the slightly length ened skirt. Whatever our doubts about the trend of fall fashions at this early date, we may be sure of four important facts: There will be longer skirts, uneven hems, molded lines—and flares. >f I Short Jacket Suita for Fall Not only for sports wear, but for more formal occasions, too, Pari sian designers have sponsored the short jacket costume lor fall This f ives a new importance to the un- er-blonse and skirt which show to much better advantage than they have under full-length en semble coats. Blouses may contrast in color or show smart conventional designs in colors that harmonise with the plainer shades of the suit. Pleated skirts appear most often with these short jacket suits; collars are scarf like, or have softly tailored lines. Can You Wear It? The beret—or close-fitting “tam” —is having a vogue for sports. Have you a part, round face with whisps of windblown hair to frame it, or a mop of boyish curls? Then you may wear the beret and be certain you are “right” Not other wise. fm I/O/* /A# I pine e/teff ttart Good picture-framing is a new art which has much to do with the increased popular appreciation of pictures, and the fact that pictures •eem to have a new beauty In our eyes. • • It has been discovered that the beat way to bring out all that is lovely in a picture is to have It properly framed. One that seems dull may only need the right frame to bring it back to favor—perhaps a lighter, more colorful frame, toned to its colors, instead of the old, doll, heavy frame. Before dis carding a picture that seems td have no charm, “try on” a more becoming frame, and see what a difference there will be. o Freshens Withered Apples Wash* and dean withered apples and place in a stone crock filled with salt brine—one handful of salt to every three gallons of water. Change til apples water appear every fresn. six hours until appl Keeps Old Potatoes White To prevent old potatoes from turn ing dark when cooked, add a tea spoon of vinegar to the water when J\t starts to boil. This will keep po tatoes white and leaves no taste of vinegar aft Removes White Spots on Furniture Dip a doth in scalding water, place on spot, remove quickly and rub over spot with a dry doth. Re peat, if necessary, and finish with a brisk rub with linseed oil Salt Kills Plant Pests If you will work a little salt around the inside of flower pots, baskets or boxes, it will kill any bogs that may be at the roots, and also set as a fertiliser. ■■ « Easy Ice-Box Meals If the ice-box meal is well planned and balanced, almost any family will welcome it once ox twice a week—and tis a splendid change for the cook. One good menu is—Iced cream of beet soup, stuffed* pork tenderloin •(sliced cold), potato chips, salad of mixed cooked vegetables molded in lem* on-flavorea gelatin, grape ice-box pudding, iced drink. About your Health Things You Should Know To Be HeM Tonight .1. i— i ■ Farmers and Others Interested in Dai rying Are Urged to Trek Ss ~ WlUistoa Thursday. A meeting of farmers and others who are interested in dairying will be held at Willis ton this (Thursday) evening at eight o’clock, at which time short talks will be made by several members of the party that recently visited the dairying sections of Mis sissippi. In this connection H. G. poylston, county agent, has given out the following statement: “At Williston, Thursday, September 20th, will be held a very important meeting of all those farmers and oth ers who are interested in dairying. It is believed by many that we should increase the number of cows on the farms in this section. It is certainly true that too little attention is paid to cows and hogs, as well as poultry, in this county. “All farmers are urged to attend this important meeting Thursday evening at eight o'clock. Everybody is welcome and we will need the help of the bankers, merchants and business mU-j pf all kinds." ADVERTISE IN * The People- Sentinel. i! b? John More Match#* For a time we were content with matching shoes and hand-bags. Now it must be shoes, hat, scarf and bag—if we would be supremely smart. With a best frock or cos tume for a promising background, an unending variety of costume ef fects can be achieved in this way. sirup, paddle out bubbles, and pro-| cess 25 minutes. Grape Catchup. 4 pounds grapes. 2 teaspoons cinnamon. 2 tablespoon each of clovce and all spice (tied in cloth). 1-4 teaspoon cayenne pepper. 1 cup vinegar. 1 teaspoon salt. 1% pounds sugar. Wash and st€un grapes, cover with water and cook until soft. Prwa through a colander, discard skins and seed. To the portion of pulp and juice add spices, sugar, salt and venegar, let simmer 15 minutes. Bottle and seal. Acid grapes are preferred to sweet ones. Grape Juice. Wash, stem and crush grapes. To two gallons of the crushed grapes add one quart of water. Boil vigorously until grapes are discolored or turn a reddish brown. Strain juice first through a thin bag, then through a thick canton flannel one. Measure juice and to each quart of juice add % measuring cup of sugar, dissolve, fill sterilized bottles or jars, process until the juice smokes, then seal. Fruit juices make delidoua mad healthful drinks ami are very little trouble to prepare. They should be used in the homes much more freely as refreshing cool drinks in -the sum mer and in gelatin desserts, puddings, ‘sauces, ice cream and sherbet From week to week other timely recipes will be given by the Home A**® 4 - . ...J. MEATS IN SUMMER 4 * A dog may cat meata' all hia life, and die of old age. The oat may do the same thing on vegetarian diet exclusively. But man is a very complex, highly-organized being, and requires wide variety to pfop- erly nourish his body. He must have both animal and vegetable food, properly balanced; meat is not the only animal food; all dairy prod ucts are animal. Fresh meats must be diminished, or eaten with great care during hoi months. I saw a fat old man buy ing two pounds of fresh pork saus age the other evening, for his breakfast next morning. I bought ten cents worth of chipped beef— and I am a fat old man myself 1 I had as lief swallow a hot flat iron on a warm morning as two or three “pats” of fresh pork sausage! Cured meats are preferable in hot weather; my reason for this belief is, the curing takes much of the nitrogenous element out of it, and leaves the lean cells, which are pro vided with enough blood-restoring elements to restore energies that have been in part exhausted by the daily toil. Meats, from the amount of combustion necessarv to appro priate them to our needs, are neat- - producers, and fresh meats produce more heat than cured meats. It requires more systemic outlay to digest fresh meats—more of poten tial energy; and this is not condu cive to good feeling in hot weather. A moderate portion of cured meat, once a day, supplies the need of the body, and is mnch more com fortably borne. Another argument against excess of fresh meats is the strong juices in meats—those characteristic • of v the animal slaughtered—are hurt ful, if not inadaptable to the human body, e The more of the native juices that are removed by coring, the bet ter for us. W. C. ROUNTREE, If. D. PeUagn A If yen here symptoms, I hi tor what your lose of weight, loaaj*^ aUcjp, derm, pecuikur swilling in the frothy like phlegm after tak! brown, rough or yellow akin, 1 or itching akin, roah em the fM0 and anus raarmhling habitual constipation, (* alternating with diarrhoea) eeppar or metallic male, skin aenoitivo to sun beat, and thoughts that you might lose your mind, gums a fiery red and falling away from the teeth, general weakness with Iona of energy. If yon hare sheas symptoms and have taken all kinds of medicine and still sick, I especially want yon tn write for my booklet. Questionnaire V. C ROUNTREE. M. D. AUSTIN, TEXASTbOX HSR Anaemic Hens can’t pay yon a profit. They haven’t the blood strength that makes good layers. Yonr heripr need cod Hour man/, in just tho form it ia contained in FUL-O-PEP trs*e* nesmamm This —I'vfMQft of oatmeal and proteins wwHgevyuwi asiFTfieggs and better! hciottaUmbccsiiiioitdoeil ADVERTISE IN I Fanners Union Mer. Co. 4a The People- Sentinel BARNWEU. S. C «• fj jk : K