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GOOD CHISTM.AS THINGS.
Hints as to the Preparation of Holi
day Dishes, Etc.
Boiled Icing.--Boil one cupful of
granulated sugar with half a cupful
.of water until it ropes when dropped
from a fork; pour this gradually ov
er the stiffly-whipped whites of two
eggs, beating hard. Add flavoring
and use at once.
tJhe)rry Barquettes.-Make some
little case8 of puff paste similar to
tart cases. Stew some cherries or
use the best canned fruit and put a
tablespoonful in each little case. Cov
er with whippei cream flavored with
vanila or wine, and put a cherry or
two on top for decoration.
Home-made Macaroons. -Blanch
four ounces of almonds and pound
them to a paste with four spoonfuls
of orange flower water, which can be
bought at the druggit's. Beal the
whites of four eggs to a stiff froth
and mix with the almonds, stirring
in at the same time one pound of
finely sifted powdered sugar. Line
your tins with a shzet of buttered or
oiled paper and drop the paste on in
little round cakes. Bake in a moder
Apple Cream.-Peel about one
pound and a half of cooking apples,
core and cut them up thin, put them
in a saucepan with a little water and
the grated rind of one lemon. Stew
until soft, sweeten and rub through
a wire sieve. Beat half a pint of cream
until stiff, stir it into the apples and
color with a few drops of cochineal
and pile lightly in a glass dish. Seat
ter a few chopped nuts and little dabs
of currant jelly over the top. Serve
as cold as possible.
Claret Jelly.--Soak one ounce of
gelatine in a half pint of cold water,
then boil until dissolved. Take one
quart of claret wine, one pint of cur
rant jel'uy, three-quarters of a pound
of sugar. Put th~e gelatine with this
mixture and stir all together over the
fire until thoroughly melted. - Beat
the whites of three eggs and stir
briskly into the jelly, boiling it two
minutes; removi from the fire and let
stand for two minutes, then strain
through a bag and put in glasses.
Java Cake.-Ruub one cupful of
butter and two cupfuls of sugar to -
gether to a cream, add three eggs, one
at a time, beating well afiter each one.
Sift one and one-half pints of flour
and mix through it one and one-half
teaspoonfuls of baking powder; add
ing this to the previous mixture, and
also one cupful of stoned raisins.
half a cupful of chopped eitron, half
a cupful of milk, little allspice and
nutmeg, and one cupful of very
strong coffee. Mix into a smooth bat
ter and bake.
Card Cake.-Mix together one cup
ful of molasses, one whole egg and
yolik of an extra one, four tablespoon
fuls of butter, half a cupful of sour
mi!lk with one level teaspoonful of
soda stirred in two cupfuls of flour
and a pinch .of salt. Mix this well
and roil out on a floured board. cut
ting in small shapes, and bake quick
ly. Frost wi,th boiled icing to which
one teaspoonfua of cinnamon has
been added. Cut from citron and
candied cherries figures which rep
resent the different suits of cards
and place on top while the icing is
Macaroon Charlotte.--One pint of
rich cream, whites of four eggs, one
.eupful of powdered sugar and a
small wiueglass of sherry wine. Beat
the eggs to a stiff froth, whip the
cream and st'ir the eggs' through it.
save ready some -stale maearoons,
wvhich have been rolled into fine
crumbs. Beat these 'rough the
cream. adding the wiue. slowly while
-whipipng. The bowl containing the
cream should be set in a pan of
~crushed ice, as it will not properlyj
whip unless very cold. Line the dish
or mould to be uised with macaroons,
turn in the cream -and decorate the!
top with candied cherries or -any-f
thinz which one fancies.
3a:ana Fluff (Frozen).-Cut sev
*bananas of medium size into sli
.sprinkle them with lemon juice
r d shredded cocoarnnt. a,d stand
the dish contaisning them on ice for
an hour. Then put the fruit through
a fruit press, or a keystone egg beat-I
-er can be used 'f you have not the
press. Season w ith a cupful of sug
ar minus one tablespoonful. Fold
into this mixture the st.iffiy beaten
whites of four eggs, and turn it in
to the freezer. As soon as the crank'
of the freezer begins to turn hard,
open the can and add half a pint of
cream that has been whipped stiff.
Freeze until the consistency of mush
is obt.ai-ned. If desired this can be
used in charlotte russe cases.
Orng Oreams.-1f vo'i can get
t'0:.Tanerine orian2es are tfre best
f r this recilpe. Cunt a smal1l hol? in
ra a ,.mal! .r,oon1 5een - the
pulp, leavingr the ski:is wThoIe and
clear. Take five or ii- -e rang
es and sqjueeC.?inm I hw I iI : . js
solve one ounce of geiatine in a littlf
water and mix with iL bhe ,jiee o:
all and pulp of the six first oranges
four ounces of sugar. Strain, ani
whea cold add one pint of cream
Pour this into the scooped out orang<
sking. Leave them on ice for 2
few hours. Then with a sharp-point
ed knife cut around the middle o
each, and carefully remove the tol
half of the skin which has the holi
in it. The cream will have a slightl
rough appearance like the inside o1
an orange. Garnish with some littl:
strips of the thin yellow neel.
Frozen Fruit Pudding.-Beat the
yolks of four eggs and half a cupfu;
of sugar until iight; dissolve a table
spoonful of corn starch in a littlf
cold milk, add to the beaten yolk;
and gradually stir in four cupfuls of
hot milk. Cook over hot water foi
fifteen minutes, stirring constantly
until it thickens, and then only oc
casionally. Chop fine one cupful of
English walnuts and plump out a
cupful of raisins by covering thea
with boiling water, and, after stand
ing fifteen minutes, drain them and
roll in granulated sugar. When the
eooked mixture is cold add a little
vanilla, a cupful of strawberry pre
serve, the nuts and raisins, and freeze
s ice cream. When half frozen add
the whites of four eggs beaten to a
stiff froth with one quarter of a cup
Eul of sugar. When serving, garnis'
with the halves of nuts and a litt.
Nut Bars.--Chop fine the meats of
iwo or three kinds of nuts and mix
thoroughly with the cream made as
in creamed nuts; shape into bars
Chocolate .Aimjonds.-Blanch half
i pound of almonds, dry and toast
Light brown in the oven. Melt half
& pound of sweet vanilla flavored
3hocolate and dip each almond into
the chocolate separately and lay
hem on oiled paper until cold. Melt
d plain chocolate added to melted
Fondant may be used for dipping,
vanilla flavoring added to suit the
Soft Caramels.--To one quart of
moist brown sugar add one cup of
Lich milk, third of a cup of butter
and half a cake of chocolate, grated.
oil nine minutes, then take from the
ire and .stir steadily for about five
minutes, but not so long that you
cannot readily pour it from the sauce
pan into buttered tins. When partly
cold mark into squares and let stand
Maple Sugar Squares.-Break ont
pound .of maple sugar into peices
and melt in a saucepan, adding hall
a cup of sweet milk and half a eui
of thick sweet er;eam. Boil until il
forms a soft ball dropped in cold
water. Remove from the fire and stii
until it begins to cream. Then pomi
into buttered tins, as thin as possi
ble, and mark out in squares and lei
Hickory-Nut Candy.--Boil twc
eufuls of sugar and one-half a cup
ful of water together until it will
thread, and when done flavor with a
teaspoonful of lemon a:nd vaniila to.
gether, turn quickly into the beater
white of an egg (having the bowl set
in cold water), stir in one cupful of
hickory-nut meats. turn into a flal
bttered dish. and when cold. break
Chocolate Cream Nuts.-Thesa
eandies are not cooked. Mix one
pound of confectioner's sugar, two
reasoofuls of cold water. one tea
spoonful of vanilla and the .white of
one unibeaten egg to a stiff paste.
Shape in litstle balls, dry, dip in melt.
d chocolate and press the halves of
walnuts or other nut meats on eith
r side. Stoned dates or large rais
ins can be filled with this same
Carameis au Caf e.--Have ready
half a cup of strong coffee. Add to
the coffee one pound of sugar and
boil until a syrup is formed, thren
add a eup of sweat cream and con
inue to boil until the mixture will
harden when dropped in ice water.
Stir in a teaspoonful of butter, and
when well mixed turn out into oiled
tins and when sufhecientiy cold mnark
into squares and let stand until per.
feetly cold and firm.
Chocolate Peanut Taffy.-Three
pounds of white sugar, one cupful of
water, half a cupful of cider vine
gar, a lump of butter the size of a
walnut and six tablespoonfuls of
grated chocolate. Put these ingredi
ents all together in a granite kettle
and boil without stirring until a lit.
te dropped in water is crisp. Have
ready some shlelled peanuts, and stii
quickiy through the candy. Drop ii
small pieces on buttered paper.
Maple Creams.--Cook a quart ol
maple syrup until it will form a sofi
wx druopix in cold water. Let it
- idl. ihen beat until thiek lik.
deni11n. Snrinkle co,fectioner's suz
Hr in a pliati er and knead thiL
doug well Remove pits from pru
- IR and (lulle., 1nd place a roll of this
eram inside each one. Split figs and
treat in same manner. Soften some
of the mixture over boiling water,
t and when softeued stir in shredded
cocoanut or a mixture of chopped
nuts and form into balls or drop by
teaspoonfuls on to greased paper to
form patties. The balls may be left
' plain or dipped in melted chocolate. r
> Queen Caramels.-Add just 'enough a
milk to a pint of granulated sugar e
to dissolve it; also quarter of a tea- c
l spoonful of cream of tartar. Place e
over a slow fire and stir constantly I
while boiling until a little dropped a
into cold water has the consistency c
l of putty. Pour into an oiled shal- 1
low pan and let cool until so stiff that
your finger pressed into it leaves a
dent. Now stir to a soft mass like 6
dough, knead until soft and smooth,
using a little confectioner's sugar
and then roll out into a sheet about '
half an inch thick. Cut in squares.
Just before taking from the fire stir J
in two teaspoonfuls extract of van
Burnt Almond Fudge.-Brown
blanched almonds in the oven and
chop rather coarsely sufficiently to sI
fill a teacup. Brown also half a cup
ful of granulated sugar in .a granite
pan, add two-thirds of a cupful of f
milk, and when the browned sugar is
thoroughly melted add one cupful of
granulated sugar and one ta ble- c
spoonful of butter. Boil for five min- s
utes, test by taking a small quantity
in a cold saucer and stir until coil;
if it is creamy the candy is done; if b
not, boil for a short time longer and
test again. Favor with ten drops h
of almond extract, add nuts, beat a
few moments and turn out to an inch
depth on a buttered dish.
Ice Cream Candy.-Put four cup
fuls granulated sugar into a porcel
ainline3 saucepan with one cup of
hot water and stir until it is a clear .
syrup. When the syrup boils add
half a teaspoonful of cream of tar
tar dissolved in a little cold water, ,
and let the syrup continue boiling ,
without stirring for fiftieen or twen
ty minutes. Just before taking from
the fire add butter the size of an
English walnut. Drop a little in ice
water, and when it becomes brittle
pour at once into buttered tins and I
sprinkle a teaspoonful of vanilla ov
er it. As soon as you can handle it,
pull~ and draw it into sticks and cut
with shears in inch pieces. It is bet
ter if kept twenty-four hours beforeS
By a Total Vote of 598 to 113 the
Proposition to Form a New
County Wins. h
St. Matt.hew's, Decem'ber 17.
Perhaps the most me mora.ble and.
strenuous new county campaigni in
the history of South Carolina came
to a close at 4 o 'ciock this after
noon, with the result that a baby,
eounty will be added to the map and1
the name of John C. Cal.houn honor
The vote on the formation of Cal
houn county out of portions of
Orangeburg and Lexington stands 'as
follows: Orangeburg-St. Matthew 's,
yes 214. no 2; Fort Motte, yes 47. no
0; Fall Branch. yes 90, no 2: Lone
Star-. yes S6, no 0: Cameron, yes 69.
no 23: Redmond's Mill, yes 45, no
74. Lexington County-Yes 47, no 12.
There was great enthusiasm all
day. bust no fighting was reported.
The sheriff of Lexington Connty and
six deputies stood guard over, t.he
St. Matthew 's. the new county
seat, is wild withi foy tonight. The
town is lit up with bonfires, horns
are blowing and the band is play
ing: Even the ladies in groups are
making merry with the crowd.
AFTER LIQUOR PERMIT.
Tillman Introduces Resolutio'n Con
cerning Federal Licenses in Lo
cal Option Territory.
Senator Tiliman is after the fed
eral sovernment again. but this
time it is not Mr. Roosevelt or See
retary Cortelyou, and does not di
reetly concern the~ finances of the
government. He is after the internal
revenue branch. The senator intro
duced a resolution directing the sen
ate committee on finance to investi
gate and report whether it is practi
cable for th'e national government to
-discontinue the issuing of permits
for the sale of intoxicating liquors
in locai option communities.
Senat Tillman did not state for
what purpose he desired this infor
mation, or what he would do with it
when he secured it, but it is assumed
that hr' will have somethimr to say
on fthe subieet at a.n ea r y day.
Learniing makes a man fit comn
eed glasses come to headquarters, the
nly exclusive manufacturing optica:
ouse in South Carolina with the lates
lectrical appliances for making test in
omplicated eye troubles. You get skill
xperience; you get what your eyes need
tvery thing we do guaranteed to give
atisfaction. We do a high class work
t reasonable prices When in the city
all and consult with us. Be sure to drop
i Fair week.
ROBBINS & NOBLE,
39 Main Street, Columbia, S. C.
etween Ehrlich Shoe Store and Boll &
Co.'s Jewelry Store.
arlor Grand Phonograph
Outfit No. 6.
This outfit consists of specially
!lected EDISON STANDARE
'HONOGRAPH equipped with
iagnificent genuine Edison horn
iore than 2 y2 ft. long and over i4
:. in diameter; also specially con
:ructed genuine Edison horn crane.
our choice of one dozen Edison
Ad mould'ed records. Lowest pos
ble cash price for Outfit No. 6,
$29.20. $i.oo a week gets this
utfit from us at the lowest possi
le cash price.
Why not come and see what we
ave got for you.
rt and Variety Store,
- Newberry, S. C.
DEXTER," my fine stallion will be
for service during the season at J.
J. H. Brown's stables, known a.
Knin,hton's old 'stand.
.. B. Bedenbaugh.
ALE OF PERSONAL PROPERT!
At the late residence of B. H
mriek, dee-eased, in number 7 town.
ip, 3 will, as administrator, sell tc
1c higehst bidde, therefor for cash,
a Monday, December 30, 1907, the
allowng described personal proper
Sof which the said B.. H. Amiek
ed, seized and possessed:
8 mules, 1 horse, 3 wagons, corn
>dder and farming implements, 'iol
ogs, cattle, household and kitchen
J. J. Amiek,
fo. Yo wnwehti h e
Saon"e ow it i at-an
wire that is given in any fence, in
It is made on purpose to be the':
sold in larger quantities than any
The makers of AMERiCAN
mills and six immense fence facto
We can show you this fence it
the field, Come and see us and g<
We have just
mnd Will be plea
Also a fine line
XMAS HOLIDAY RATES. L
Account Xmas holidays the South- A
ern Railway announces special ex- L
cursion rates of one and one-third A
first-class oneway fare plus 25 cents L
for the round-trip to all points south A
of the Ohio and Potomac and east L
of the Mississippi river, including A
Washington, D. C., and Cincinnati. A
Tickets will be on sale December L
20th to 25th, inclusive; December A
30th to 31st, 1907, and January 1st. A
1908, with limit good to leave des- A
tination not later than midnight
January 6th, 1908. Pi
Apply to the nearest agent of the 01
Southern Railway or address J. C. m
Lusk, Division Passenger Agent,
Charleston, S. C.
CHARLESTON & WESTEBl C.
Schedule in effect November 3rd, 1907
: The First Cough
* Even though not severe, has a te
? tive membranes of the throat a
Coughs then come easy all winte
slightest cold. Cure the first cot
* set up an inflamation in the delic,
* lungs. The best remedy is (
SYRUP. It at once gets right a
moves the cause. It is free from
* a child as for an adult. 25 cents
: MAYES' DRL
Paid Up Capital -- -
Surplus and Individual F
For protection of deposi
H. C. MOSELEY President. M.
W. W. WHEELER, Cashier. GE
Better a conservative interest
return when wanted, than a high
about the principal.
A National Bank is a safe Depo
mnakes it so. Likewise- our Boar<
of prudent conservative managem
G. W. Bowers.
J.. A. C. Kibler.
R. L. Luther.
M. A. Carlisle.
J. H. Hunter.
J. P. Bc
WA.e.allow 4 per cent. per
Depart.ment, interest pa
For Your Li
E gowngcrps,iswht ou an, ndwh
aiet motdual adlatn o nyfn
o> r sowin croplai its mrityuwat and prio
ia ulcabrahogor breacdos.i
te ceraed acrla
oter to esinth e dsoeyon it
fEC ow n and oprtAhi w ronri
v. N. -berry(C it & L.) i l '. ) :1 .
r. Laurens 1:52 p. M.
r. Laurens (C. & W. C.) 2:1u ,. m.
r. Greenville 3:40 p. M.
v. Laurens 2:07 p. m.
r. Spartanburg ..3 p. m.
r. Spartanburg (So. Ry.) 3:40 p. m.
r. Hendersonville 6:25 p. m.
r. Asheville 7:30 p. m.
7. Laurens (C. & W. C.) 2:00 p. M.
r. Greenwood 2:56 p. m.
r. McCormick 3:55 p. m.
r. Atugusta 5:40 p. m.
Note: The above arrivals and de
trtures, as well as connections with
her companies. are given as infor
ation, and are not guaranteed.
Cen. Pass. Agt.,
Geo. T. Bryan,
Greenvffle, 8. C.
of the Season,.:
ndency to irritate the sensi
nd delicate bronchial tubes.
r, every time you take the
tgh before it has a chance to *
Lte capillary air tubes of the
UICK RELIEF COUGH
t the seat of trouble and re
Morphine and is as safe for *
- -$25,000 00'..
rof its $6,000 00
..r , $25,000 00
A. CARLISLE, Vice-President
:o. JOHNSTONE, Attorney.
on your deposit with its safe
rate and a feeling of doub
sit. Government supervfsion
I of Directors is a guarantee
W. P. Pugh.
Jno. B. F ellers.
W.. A. Moseley..
H. C. Mloseley.
annum in our Savings
t you have a right to expect,
not worth paying good money
~st Percheron or stop a " devil
,you obtain the most weight in
e atany price. It is made and
es and furnaces, their own wire
: of this fenc