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[3SIHIS VfHY ? " ■ It is cheaper because one pound goes as far as two v ~ pounds of ordinary coffee. TU ZIANNE) /?£ #2.£" WITH Coupons j octagon s&p coupons “Let's hope the boosted postal will bring some new pens to this AmLi “You'vs said a Id. If, now and then. &■?, pod offices would g« a p* n lh «i wouldn't spray your shirt with Ink. »hi* "t® would be swell, I think JOB J 'iX! 1 Ri|fkt now the man who uses on® If” W,M *°° n r **S m what he has don®. VJ The rat# boost will be quite a boon If they will buy sucne new pens Boon." Je *** More Importatvt to some people than postal rates ka ihe high quality of the meats we sell and the Itnct nnitary methods which we adhere to. It’s highly im pertia: :o your well being. TURNER'S MARKET Call or Come to WESTER'S When You Want The Be*t In Groceries Vegetables Fruits Fresh Meats Always Glad to Serve You. Prompt and Courteous Service WESTER'S Phone 840-841. Saturday Specials behave moved across the street from our o)d location. Come to see us in our new I ‘ 1 . taeli l Butter Beans, quart Fresh Corn, dozen Oleomargarine, lb. 10/ Cream Cheese, lb. 15/ Sliced Boneless Ham, lb. 25/ Tray Sausage, lb. 5/ Beef Roast, lb. 10/ Milk Fed Fryers, lb. 15/ Fat Hens, lb. 12Vfe/ W e have many more specials not mentioned. Come to see us. Nelson’s Market Next to Whitmore’s Bakery. HKNDgRSQH, (N. C.J DAILY DISPATCH FRIDAY, JULY 15. 1932 T OMWIESI The Market Basket By The Bureau of Home Economica, U. 8. Department of Agriculture, and the Woman's Division of the Pp ®**dent> Emergency Committee for Employment L'SE OR SAVE ALL FOOD THE GARDEN YIELDS The preserving U on. And «i® Bureau of Home Economics. U. ?' Department ors Agriculture, advises families that have gardens to let ( nothing go to waste. Uee the fresh vegetables and fruits as they come along, of course, and don't can them just for cannings rekfi. There is little virtue in hoarding. But put up any perishable thing* not required for present needs, the bureau urges. Then if there is more on hand than one family needs when winter comes, they may well be shared with homes tint are less fortunate. A preserving program should, of course, be planned with reference to its cost. Nowadays more foods are canned than are preserved in any other way, but housewives who do not have the cans or jars and a steam pressure cooker can fall back upon the oldest, simplest, and cheapest me thod of food preservation, which, the bureau points out is drying. Corn, mature beans, peas, celery and okra, among the vegetables, are easily and satisfactorily dried, as are aiso apples, apricots, cherries, prunes, and some other fruits. The easiest way to dry vegetables and fruits is to spread them out in the sun or a shelf, table, or roof, cover them lightly to keep out insects and dust, and let the sun do the rest. This method works in sunny climates, but when it xains the products must be brought indoors or sheltered. An outdoor dryer, very much like a hotbed, which is sheltered from the rain, can be made. Or ven tilated shelves cover a cookiitove or small laundry stove will make an indoor dryer “Putting down in brine" used to be more common than it is nowadays, but it is a cheap and useful way of holding for winter use some of the vegetables which are not so success fully canned with the ordinary home equipment. String beans, onions, cauliflower green peppers, cucumb ers, green tomatoes cabbage—all these can be brined and used for pickle. The beans and onions can also be cooked taster soaking out the salt) and served in place of fresh veg etables; the green peppers are useful for stuffing; the cabbage makes sau erkraut; the green tomatoes can be used for pie. In brining vegetables a salt solu tion may be used, but some vegetables contain enough waiter to make their own brine when salt is added; and some contain enough sugar to cause fermentation, making an acid brine-- cucumber pickle and sauerkraut, for example. "Pickled corn," howecer. may result from dry salting without fermentation. The fresh corn is sook ed in boiling water for ten minute*, to set the milk. Then It is cut off the cob and packed in layers with One-fourtih its weight of fiue salt. There' is almost nothing * nowadays that can hbt be canned sucdcssfulty with the bast commercial equipment. But for home canning it is important Ho consider vegetables in two classes - tomatoes (which are really a fruit) and all others. Tomatoes and all fruits, because of their acide, can be but up by the open kettle method, or they can be sterilized in a boiling wa ter-bath, in a eteamer, or in an oven equipped with a heat-regulating de vice or a good thermometer. For non-acid vqgetabl-s, however, the bureau of home Economics recom mends processing (i. e., sterilizing) in a steam pressure cooker only. The housewife, without a pressure Ban ner, will do well, the bureau says, to limit her canning to tomatoes and fruits—apples apricots, berries, cher ries. currants, gooseberries peaches, pears or plums. To prevent spoiling, if canned, and possible food poison ing, if eaten, the non-acid vegetables, such as corn beans, peaa or greens, must be processed at temperatures around 240 and 250 degrees Fahren heit which are higher than can be obtained in tahe open kettle or water bath . DIRECTIONS Drying Beans and Peas Garden peas intended for drying should be gathered when in ideal condition for immediate table use; that is, when the seeds have attained fuM size and before the pods have begun to turn yelkrw and dry up. Shell them by plaoing the pods in boil ing water for three minutes, then spread on a wire screen having a mesh large enough to permit the shelled peas to pasß through, with a box or basket beneath it. Rub the pods vigorously over the screen with the hands. This will burst and empty practically all the plods much more quickly than they ooold be shelled by hand. The* dip the rfheUed pass for only one to two minutes in boil ing water (to which table sak has Deen added, 2 tablespoonfuls to the gal km) drain, spread to a depth of 3-4 to 1 inch on the treys, and dry M 115 to 120 degrees F. as initial temperature, rising to 140 degrees toward the completion of the drying. Stir occa sionally while drying. Properly dried peas will be uniformly dry throughout showing no moisture near the center when sppMt open. Wax beans. Lima beans, or mature string beans for drying should be gaftbered when full grown but before the pods have begun to dry. Shell, bl&noh five minutes in boiling water with thorough dry and spread ys jrage to a jX act more tihan 1 inch. Stir rather fre quently in the first hours of drying. Considerable variation in tem peratures employ.-d in drying is per missible, but do not heat, the material above 150 degrees F. at Che outset. Brining String Beans Select white or green stringl.-ss beans and remove the tip from eaob end. Wash the beans well and place them at aXI Opcr cent or 40 degree brine. Add salt each day until the reading does not change. Wheu the brine is constant, store the beans in glass jars or earthenware containers the jars are sealed do n at move them, sealing closely with paraffin. After for the liquid will loosen the seal.. The beans can be freshened when SHE CAN HEAVE A FRYING PAN The husband of Mrs. Charles Pom- a recent contest, she h«s^bee n hailed mening of Ft. Thomas. Ky., knows lh, ‘ champion skillet. thrower of the k.. ~ . . . , . . . community. F*ifty housewives, wish better than -to stay out late nights. . lng to improve their aim, participated Having hit a dummy man four times in the contest, while men shivered in ou tof six, at a distance of 25 feot, in their shoes. FOR SATURDAY A full line of nice fresh fruits and vegetables just received from the orchards and gardens. Fresh Corn • Shelled Butterbeans Tender Squash Lettuce, hard head Celery, stalk 5c Red Ripe Tomatoes Watermelons Ripe Cantaloupes California Oranges Ripe Bananas FRYING SIZE CHICKENS M. G. EVANS White Front Store SERVICE—QUALITY—ECONOMY The Family’s Friend Opposite Seaboard Park Combination Picnic H»m., 11c _ , , Pure Cream 2 pkgs. Corn Flakes or Post __ Toasties and 2 lbs., OQ BrUttfrCEl* B ““ 18 CVC 4 14 Ib. cube. Pork and Beans, 6 for 25/ LibbeyV potted meat, 3 for __ 10c PEACHES 2 Large Cans 29^ SUGAR Fruit Jar * j 2 gallon, do*. $1.15 10 lbs. 45/ i &■£':.£ Kingan’s Pure Pork Sausage, lb. 15c Best American Cheese, lb. 17c Fresh Country Eggs, 2 doz. 29c Wesson Oil, Q-J®l i*nre Fruit C _ quart OfC Flavoring 3C Pint 19c " Arm and Hammer Flour, 24-lbs. 50c [ Soda, 6 for 25c * White Front Tissue, 6 for 25/ A complete line of fresh fruits and vegetables at attractive prices. needed for picfclee or can be used for tfie table. The cold water method for freshening consists in placing the beans In cold water three tames their volume, bringing to simmering point and keeping there for twenty minutes and then allowing to cool in the wa ter. Place in fresh water for a few minutes; the salt is sufficiently ex tracted and the beans are ready for use. Canning Tomato Juice Select firm, ripe tomatoes, Wash well and drain. Cut into sections. Add a small quantity of water to start cooking and simmer until so-ftenedj Stir occasionally to prevent burning.'' Put through a sieve fine enough to remove seeds. Bring to boiling, put immediately in containers. Add I tea spoonful salt to each quart of juice. Process quart and pint jam five minutes in boiling water. Among the several million cradles now rocking in the land are some which the nation would preserve for ages if they could know which ones they are. ICED COFFEE WEEK Summer Time if lead when you want it cold; hoi whan you want it hot. Coffee u al ■■■RjMMl ways satisfying and refreshing. 8 O’CLOCK 3 lbs. 50c RED CIRCLE .SfVE. lb. 23c BOKAR lb. 27c EAGLE MILK ; cm 18c SNOWDRIFT 6JL 55c WESSON OIL pint can 19c N. B, C." lon. , VANILLA . ; ctin, ; brightons , PEACHES A Deticknu Vanilla Wafer ; ».■ isc : S. 15c ' ■ —i '■*>■' .i' Bread' M Batter PICKLES T- 2 jars 35c ■■ * ■ x • 8 Quaker Maid CATSUP 3da 25c FLOUR Inna 24 lb. bag 50c OLD DUTCH CLEANSER 3 cant 19c FAIRY SOAP —7 cakes —25 c Bananas, golden ripe, lb. 5c Beans, fresh tender, lb. 5c Tomatoes, home grown, lb., 3 l-3c Lettuce, large head 12 l-2c «££r Atlantic & Pacific Special for Saturday . ; „ /v? •* '*'' * \ f V Angel Food Cake, 50c size for 35c Angel Food Cake, 25c size for 20c Theatre ticket good for SI.OO . with each cake. \ A full assortment of layer cakes, pound cakes and raisin cakes. For freshness and quality be sure to get Whitmore’s Bread and Cakes If your grocer does not have it call 428 and we will bring it to you. Our pullman and Master loaf are second to none. Whole wheat, bread, raisin bread, butter biscuits and Parker House rolls and tea rolls fresh from the oven. .Why bake. Whitmore Bakery Co. Henderson, N. C. Dispatch Advertising Pays PAGE THREE