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Edgefield advertiser. (Edgefield, S.C.) 1836-current, July 08, 1914, Image 4

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Persistent link: http://chroniclingamerica.loc.gov/lccn/sn84026897/1914-07-08/ed-1/seq-4/

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Office solicits your orders for
printing of all kinds. We
are well equipped for doing
all classes of work. Satisfac
tion guaranteed on every job.
Place your order now for
your office supplies, large sup
ply of the highest grade of
printing material just re
Mskcs Best Kine! cf Sauce fer All
Manner of Puddings-Souffle a
Light, Refreshing Dessert -
Lemon to Cure Coid.
The old-fashicntd lemon pie is one
of the prime favorites. An ofl n !
proved rtci|."r culls for one-half pound ,
of sugar, a pound of butter, six eggs. I
the juice of two lemons with their j
grated rind, a nutmeg and half a glass i
of brandy.
Cream the butter and sugar, heal Ia 1
the yolk?, the lemont the spice and
brandy, then add the whites! Bake in
a light pi:;CP.tst with or>;r. top. Pew-1
dereel sugar and Ic iron juice should be
spread on the tcp of each pie.
There are a great many varieties of
lemon pie. with cocoanut and mer
ingue mixtures. An English tart calls
for a n:p of sugar, two lemons (the
juice and some of Hie peel grated), n
teaspoonful of cornstarch smoothly
blended in water, a dozen raisins par
boiled, cut in two and seeded. Beat
these ingredients well together and
bake between two crusts in small pies.
A lemon sauce which is very fine for
rice, bread or boiled puddings, espe
cially for the old-fashioned cottage mid
ding, is made from a cup of sugar,
half a cup of butter, an egg. the juice
of a lemon and half the grated peel, a
teaspoonful of grated nutmeg and
three tablespoonfuls of boiling water.
Cream the butter and sugar, beat in
the egg, very well whipped, thou the
lemon and nutmeg: beat well for ten
minutes, then add by degrees the boil
ing water. Put in ihe inner pan of a
double boiler, with boiling wai er in
the outer pan. and stir veli until the
sance becomes very hot.
Lemon souffle is a light, refreshing
dessert. Put in a bowl four yolks if
?ggs and four ounces of powdered
su^ar. add the grated rind cf two lem
on? end stir well for 2(1 minutes until
quite thick. Then add by degree n
tablespoonful of lemon juice, and tin
nily beat In lightly and quickly, the
whites of six eggs beaten to a stiff
froth. Pour into a pie dish and bake
In a moderate oven for about 25 min
utes to a golden brown. Serve on a
lace paper doily within a silver dish.
A lemon Ice, strongly flavored with
the fruit and very easy to make, ls
composed of the juice of six lemons
with the grated peel of three, one
large sweet orange ("the juice and the
grated rind), a pint of water and a
large cup of sugar. The acidity of the
ice can be regulated by the amount
of sugar nsed. A large cup ls the
medTum allowance.
Squeeze all the juice and place in lt
the grated rind of the fruits, leaving
them an hour standing. Then strain
well and mix in the sugar and the wa
-er. stirring until dissolved. Then turn
into the freezer and stir several times
while it hardens to keep it entirely
A modification of the lemon cure,
which of course is not permitted in
'he lemon club, is the consumption
during the day of one or two lemons
in this way: Cut off the top and make
an incision downward in the core
without losing any of the juice. Edge
in hy degrees a lump of white sugar,
'.hrough which the juice can be taken.
School children have a way of Im
bedding an old-fashioned lemon candy
t\r\r in th<?'fniit and sucking the juice.
Roth of these processes are good for
toids. although the sugar retards flesh
To Prevent Irons Rusting.
Irons treated In the following man
ner can be kept in excellent condition:
Tie a lump of beeswax in a thin white
rag. When the irons are hot, rub
them with the rag and then scour
with a cloth sprinkled with salt. After
the ironing is finished and the irons
are still warm, rub the wax over them,
and it will keep them smooth and free
from rust. If a brick which has been
heated in the oven is used for an
Ironing stand, the irons will be found
to keep hot much longer than if an or
dinary iron stand is used.
Frogs' Legs, Brown Fricassee.
Remove the skin from the frogs'
legs and scald them with hot .water,
acidulated with a little vinegar. Dry,
roll in flour and saute a light brown.
Make a thin, brown sauce, add a slice
of lemon, a shallot, a small bay leaf,
a sprig of parsley, and a few mush
rooms. Simmer about fifteen minutes,
add a tablespoonful of sweet butter or
a little cream and serve.
Some Useful Hints.
Perfumed olive oil sprinkled on li
brary shelves will prevent mold on
books; mud stains can be removed
from black cloth by rubbing with a
raw potato; the juice of a raw onion
applied to the sting of an insect will
remove the poison.
For Piemakers.
A saltspoonful of baking powder put
In the meringue for pies, just before
the meringue is placed on the pie will
keep it f;om fallimg as soon as the pie
is removed from the hot oven, as so
often happens.
To Improve Pie Crust.
To improve the top crust of pie I
have found the following very good:
Brush it over with water and then
sprinkle with' granulated sugar. This
improves the appearance and makes it
brown and crisp.
Usc Sawdust for Glassware-Mixture
cf Salt and Vinegar the Best for
Decanters, Etc.
If you would get the nearest carpen
ter to give you a panful of sawdust
j you could make your cut glass dishes,
and even your fine pressed glass, daz
zling bright.
First wash each dish thoroughly
with v.urm soapsuds aud then, with
out drying it, bury t" e dish in the saw
! dust.
7-op.ve each piece until lt is per
fectly dry am! then brush li with a
soft brush, taking care to reach all th?; ?
: crevices.
You cnn clean decanters, carafes,
1 vinegar cruets, etc.. by using a mix
ture of salt and vinegar, To n wins
glassful of vinegar allow a h."ncf:-.l ol
salt. Put some of this In the bottles
shake it about well and thc- stains wi:;
! di ss ono.-ir.
! Tf yon have pudding or meat p!r ?
dishes that have become brown, burnt
and generally disgraceful looking by
baking in the oven, you can almost
! always remove the stains by soaking
thom for several hours in strong bora:
and warm water.
I Greasy pots and kettles, that bete
noir of the woman who does her own
: cooking, ran he cleaned with little diffl
i cully by letting them get warmed
j through on the stove, then removing
I them to the sink and throwing In e
i handful of corn meal and rubbing
them well with this.
i Can Bo Put to Almost Innumerable
I Uses In the Making of a
Tasteful Home.
! The woman who is easter to hnve
j tasteful home at small cost should re
j member tho many uses of burlap for
I Interior decoration A couch thar has
! become worn and faded, but decs not
require re-upholstering, may have Its
(1, fr fi.; covered by a throw of burlap
j using the widest ob'runcble i" i tan or
; other good shade and cutting this suf
j ficlfntly 'eng to heng entirely over th^
. ccuch ends. The ends may be fin
! ir-Iir rf by a wide hem caught in place
j willi green briar stitching and the
rove- fur:her rrnamented by stencil
ing. If a tan or brown burlap has been
selected a pretty stencil design Is a
border of pine trees done in green?
and browns. Burlap also makes beau
tiful portieres, and is excellent for up
holstering chairs, making boat or
porch pillows and may ev<-ri be used
as a floor covering.
Rhubarb Pie.
Cut the large stalks off where the
leaves commence, strip off the out
side skin, then cut the stalks 'n
pieces half an Inch long; Une a pie
dish with paste rolled rather thicker
than a dollar piece, put a layer of
the rhubarb nonrly an inch deep: to
a quart bowl of cot rhubarb put a
large teacupful .of sugar: strew lt
over with a salt?pr>onful of salt and
.> little r.maier ?rrated: slink e over a
little fleur: cover with a rich plo
crust, cut a slit In -he center, trim off
the edee' with a sharp knife and hake
in a (Ulick ov??n until th?? pie loosens
from the dish. Rhubarb pies m-^de
in this way are altogether superior
to tliose niR.de of the fruit rtew<><l. .
Eraioed Sw? ^threads.
Use little individual baking dishes
for these. In the bottom of each but'
tered dish nut a little chopped car
rot, celery, onion, a few green peas
j and dices of salt pork. Pince a par
? boiled sweetbread on top of the veg
I etables. If the sweetbreads are large.
I half wilt be enough, if dish ts used as
an entree. Cover with good clear
stock and bake slowly for from forty
j five minutes to an hour. Refore serv
j lng baste the gravy and vegetables
' over the sweetbreads to garnish.
This calle for pork, although any
other fresh meat may be used. Chop
one pound raw fresh pork very fine,
add one teaspoonful salt, one salt
spoonful pepper, teaspoonful onion
Juice and one-half cupful sale bread
crumbs. Beat two eggs and mix all
thoroughly. Shape into email cakes,
pan. boll elowly to thoroughly cook.
Serve with baked or fried potatoes,
and garnish with parsley and lemon.
Klng'6 Jam.
Four pounds of grapes, two pounds
of sugar, three-quarters pound of rai
sins, one-quarter pound of English
walnut kernels, pulp of two oranges,
one-half pound of figs, seed grapes,
cut nuts and figs in small pieces, stir
all together and cook until thick.
Put away in glasses. This is a de
licious conserve.
s To Keep Celery Fresh.
To keep celery fresh and crisp, se
that it will last for days, treat it in
the following manner and find It ex
cellent: Prepare it as you would for
the table, then wet an old piece of
clean linen in Ice-cold water, place
the celery in it and lay on the ice.
Scotch Cakes.
One pound dark brown sugar, ?alf
pound butter and lard, two eggs, ,one
tablespoonful soda dissolved ?in luke
warm water, one ounce cinnamon, one
pound flour. Roll out rather thin and
bake in a moderate oven'.
Pineapple Sherbet
Grate two pineapples and mix two
quarts of water and a pint of sugar;
add the juice of two lemons and the
beaten whites, of four eggs. Place in
a freezer aud freeze.
Dental Surgeon
Residence 'Phone 17-R. Office 3.
A. H. orle y,
Surgeon Dentist
Appointments at Trc;.'.on
On Wednesdays.
Ideal Pressing Club
I Ladies Goat Suits Cleaned 'and
j Pressed. .'. . 75c.
j Ladies Pleated ?kiri? ( leaned and
j Ladie Plain Skirts Cleaned and
j Pressed.40c.
\ Ladies Evening Gowns Cleandd and
Pressed.. 50c.
Ladies One-Piece Dress Cleaned and
Gents' Suits Sleam Cleaned and
Gents' Suits Dry Cleaned and
Hats (''caned and Pressed.25c.
Hats Cleaned and Blocked_ 50c.
Remember we are first-class in
every workmanship and can please
the most fastudist person. Work
done while you wait. Don't throw
away that old suit or hst. Brins it
to us ard let us make it look like
new. We appreciateyour patronage
and guarantee satisfaction.
Bacon Street,
Edgef.cld, South Carolina. E
?^?f?ip?^H||t|||tfimffBi|| BUBBSBESSSSH
in JJ
Go to see
Before insuringjelsewhere. We
represent the best old line com
Harling & Byrd
At the Farmers Bank, Edgefield
Blacksmith Shop.
I wish to inform the good people
of Edt." field thal I will continue the
Blacksmith Shop that was estab
lished by tay fat lier. Giles Butler,
about -JU years ago and conducted
by him until his death recently.
I will ?rive the best possible at
tention to all work intrusted Jloirje
and will guarantee every job 1 do.
(liles Butler.
125 acres land near Hibernia
in Saluda county.
l?O acres near donetta, Sa
luda county.
330 acres in Aiken eounty,
near Eureka.'
100 aeres*near?Ropere.
300 acres near Celestia or
Davis' mills in Greenwood
and Saluda counties.
.50 acres near Edirefield C.
.250 aeres near Trenton,S.C.
Several tr.act*? near meeting
Street, and other tracts near
^louetta and Batesburg.j J
B- Apply to-%_
HZ Edgctie]d,[SrC
My highly-bred Stallion Twill
stand at my farm near Red Hill for
$12.00 to insure sound colt. Good
speed and works anywhere.
R. P. D. M od oe, S. C.
To Prevent Blood Poisoning
apply at once the womleriul otc! reliable DK.
pical dressing that relieves paia aud bj&Va
fee sane time. Not a liaimrat. tte P'^S?*

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