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Edgefield advertiser. (Edgefield, S.C.) 1836-current, October 08, 1913, Image 7

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn84026897/1913-10-08/ed-1/seq-7/

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HE countless gold of a merry
The rubies and pearls of a loving life;
'The Idle man never can bring to the mart.
Nor the cunning hoard "up in his treas
The housewife who finds it difficult,
with the present high prices of meat,
to keep her household expense within
bounds, may gain new inspiration
from studying the following nut
Nut Timbale?.-Crush a cup of
hickory nut meats and roll very fine;
add two well beaten eggs, one-fourth
of a cup of bread crumbs, a cup of
thin cream, half a teaspoonful of salt
and a few dasheB of red pepper. Line
timbale molds with strips of pimento,
and turn in the mixture. Put the
molds in a basin of boiling water and
bake in a moderate oven for twenty
minutes. TJnmold and serve with
cream sauce.
Nuts and mushrooms served in a
i white sauce in ramekins makes a de
licious entree.
Nut Chowder,-Cook slowly until
^ tender two cups of pecan nut meats
(either chopped or broken) in four
cups of water, then strain and add
a half cup each of diced potatoes and
carrots, two small onions thinly sliced,
two tablesponfuls of green pepper
chopped and two cups of stewed to
matoes. Cook until the diced vegeta
bles are soft, without losing the shape,
and turn the mixture into a colander
to drain.
Mix in carefully the nut meats and
turn into a hot serving dish. Reheat
the stock in which the vegetables
were cooked, thicken with two table
sponfuls each of peanut butter and
flour cooked together; cook until
smooth, and pour over the vegetables
and serve.
Lentil Fillets.-Wash one cup of
lentils and soak over night. In the
morning drain and parboil in fresh
boiling water thirty minutes; drain
and cook until soft in sufficient boil
ing water to cover; rub through a
sieve and to the puree add a fourth
of a cup of olive oil, one cup of fine |
graham bread crumbs, one cup of
strained tomatoes to which a speck j
of soda has been added, one cup of |
filberts chopped and crushed to a|
paste, a tablespoonful each of grated
celery and onion. Season with mixed
herbs, salt and pepper. Mix well and
mold in the form of fillets, place in a
well oiled pac and brown in a quick
oven. Serve with tomato sauce.
AREFUL with fire-ls good ad
vice we know
Careful with words-is ten times doubly
Thoughts unexpressed may fall back dead
But God himself can't kill them when
they're said.
Here are a few good things worth
saving and trying when opportunity
Date Surprise.-Mix a tablespoonful
of butter with a cup of sugar put into
a saucepan and add a quart of milk,
bring to the boiling point and thicken
with four tablespoonfuls of cornstarch
which has been mixed with a little
cold milk; cook eight minutes, stir
ring constantly, flavor with almond ex
tract and add a cup of pitted and
chopped dates and a few drops of van
illa. Pour into sherbet glasses and
set away to cool. Serve decorated
with pitted dates.
Pork Sausage In Batter.-Brown
pork sausage, then place in a baking
pan and cover with Yorkshire pudding
natter, made as follows: Mix a half
teaspoonful of salt, a cup of flour, two
well beaten eggs and a cup of milk;
pour over the sausage and bake.
Serve from the baking dish.
Grilled Br?ast of Lamb.-Put the
breast, well wiped, into boiling water
and simmer for two hours; add an
onion and a stalk of celery. When the
meat is tender the bones may be re
moved ar.d the meat tied up into a
roll; brown in a little butter and serve |
with lima beans or green peas.
Dainty Salad.-Arrange slices of |
pineapple with the centers removed
on lettuce, lay a ball of cheese in
each center and serve with French
Chicken Salad.-Take four cups of j
finely cut chicken, two cups of minced
celery, one green pepper minced, one
tablespoonful of onion juice and suffi
cient dressing as needed.
Fried Pineapple.-This is delicious
with broiled steak. Sprinkle a bit of
sugar on the slices and brown them
in butter. Serve as a garnish for
Green apples and onions cooked to
gether with a little bacon fat or salt
pork are also delicious served witt
Begin to plan your
gest and best fair ev<
It will last for three (
The grounds will t
room for the larges
ever been brought to
aggregation of good
It is the purpose of
the managers to make
every department bet
ter than the fairs that J
have been neld. The
farmers will give
more hearty support
than heretofore and
the agricultural ex
hibits will be more
varied and of even
higher class than in
the past.
A big brass band of (
give free concerts throt
pare your exhibits and
to do likewise.
exhibits for the big
3r held in the county.
3 ays, Nov. 5, 6, 7.
ie enlarged to make
t carnival that has
Edgefield. A strong
p clean shows.
Let every section ?
take an interest and
be well represented in
every department.
The parades this
year will surpass even
all former years. The
I ladies who are plan
ning this the most at
tractive feature of
the fair will leave
nothing undone to
insure success.
expert performers will
ighout each day. Pre
urge your neighbors
p 5, 7.
OW soon the millenlum would
come if the good things peo
ple intend to do tomorrow were only done
to. day
Stay, stay at home, my heart, and rest.
Home keeping hearts are happiest,
For those who wander they know not
Are full of Borrow, full of care,
To stay at home is best.
For those who have never eaten a
dish of thick sour milk, sprinkled with
a bit of maple or brown sugar and a
dusting of nutmeg, there is a dish
new worth trying. A pan of milk left
with the cream on it and allowed to
thicken may be still more delicious
and palatable. Another point in ita
favor is the wholesomeness. In for
eign countries they are using the sour
milk cure, which is said to destroy
harmful bacteria found in the alimen
tary canal.
Sour milk may he used in spice
cake, giving it the flavor and moisture
particularly well liked. Ginger cake
is another cake especially nice, made
with sour milk. The following recipes
are worth trying and putting into tho
family scrap book:
Spice Cake^-Soften three table
spoonfuls of butter and mix with a
cup of sugar ,add a teaspoonful of
soda to a cup of sour milk, a well
beaten egg and a teaspoonful each of
nutmeg, cinnamon and cloves, a half
teaspoonful of salt; mix all together,
beat well and add two cups of bread
flour. Bake in a loaf or in patty tins.
A few tablespoonfuls of cocoa is liked
by many in a spice cake; it makes lt
a richer color.
Cottage Cheese Salad.-Mix chopped
chive?, added to cottage cheese well
seasoned; serve on lettuce with a
boiled dressing. Cottage cheese made
at home is prepared by pouring boil
ing water into a pan of thickened milk
and then putting the curd which re
sults to draiD in a sieve or bag.
Cheese made this way ls never tough
and hard, as it often ls when cooked
on the stove, for If left for a moment
too long it becomes hard and indi
Thick milk may be put into a bag
without any cooking, if carefully done,
and left to drain over night, then in
the morning the curds may be sea
soned as desired.
When one has a little sour milk put
it in a pitcher or glass jar, add a little
salt, and at each addition stir it well,
then when a cupful is wanted it will
be ready to use.
/ M ND of you fall-why. rise
J?TSB^ again! Get up, go on; you
may be sorely bruised and soiled with
your fall, but is that any reason for lying
still, and giving up the struggle cow
ardly? -Chas. Kingsley.
A few minced nasturtium leaves
sprinkled over an omelet gives it a
nice flavor for a variety.
Bleach linen or lace In a bowl or
dish covered with glass to keep out
dust, and let it stand in the bright
sunshine. An ideal place for bleach
ing is the hot bed after the plants
are removed. Put the linen in wash
bowls and keep covered with the win
Raisins are well cleaned by rubbing
them with dry flour, then shaking,
them in a sieve.
Leather chair seats or any leather
covers may be restored to their orig
inal color by using oil paints and gas
oline. Get the color desired, dilute
with gasoline and paint over the
leather. Laces of all colors may be
dyed in this way, dipping them until
the desired shade is reached.
A little alcohol on a damp cloth will
clean mirrors beautifully. Follow
with a polish from a chamois skin.
Pepper Loaf.-Take a pound of beef
and half a pound of pork, grind fine
and add one onion and one green pep
per chopped, one egg, salt and pepper
to season ; make in the form of a loaf,
lay on strips of bacon and bake one
hour. The last half of the baking,
pour over a cup of tomato.
If one has a scrap of an old India
shawl or a paisley or broche, save the
bits mount them, have a pretty frame
and some brass handles put on lt, and
you will have a tray that will be an
heirloom worth handing down. Rare
bits of lace or embroidery, cross-stitch
or other antique treasuries may be
used in the same way.
Clean chamois gloves with flour and
gasoline. Put on the gloves and wash
as if washing the hands, then hang in
the air and dust out all the flour.
This world generaly gives its ad
miration, not to the one who does
what nobody else can do, but to the
one who does best what others do

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