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COVINGTON & MACON RAILROAD
A. G. CRAIG, G. F. P. A. & Acting Supt.
Gen. Office: Macon, Ga.
sTK IL March 2, 1890. * K STIT
No. 19 No. 1. Central Time. No. 2. No. 22
a. tn. a. m. Lr Ar p m. p. tn.
600 732 fMACONI 603 540
516 740 Mas-ey Mill 555 519
628 747 Van Buren.. 549 506
6 40 7 54 Roberts 5 42 4 53
7 03 8 08 Morton 5 30 4 33
728 813 tGrays 525 421
8 10 8 30 Wayside 6 09 3 50
8 36 8 38 tßound Oak 5 02 3 37
9 12 8 53 {Hillsboro 4 47 3 09
927 9i 2 Adgateville 439 254
10 00 9 16 Minnetta 4 24 2 30
10 35 9 25 {Monticello 4 17 2 18
11 30 9 49 + Machen 3 56 1 20
11 35 952 Shady dale 354 105
11 42 10 00 Marco 346 12 47
12 15 10 12 Godfrey 335 12 27
120 I<> 42 Ar....tMADISON 2,...Lv 305 11 15
8 00!LvATLANTAAr 5 45
10 45 7 45lLvAUGUSTAAr 815 335
~T2O 10 55 Lt.MADISONAr 250 10 40
226 11 20 Florence 225 10 45
242 11 38 Farmington 206 902
307 11 46 {Bishop 158 922
325 11 54 {Watkinsville... 150 800
353 12 09 White Hall 135 832
420 12 20 Ar{ATHENS ALv 120 710
p. m, noon R. AD. Depot.n. m. a. m.
Connections.—l. With Central: Southwestern;
East Tenn.. Virginia & Georgia; Georgia Southern
A Florida; Macon Branch Georgia Railroad. 2. With
Georg a Railroad. 3. With Athens Branch Ga. R. R,
Richmond A Danville Ry.
Snog little fortunes here been made at
work for us, by Anns Page, Austin,
. and Jno. Bonn, Toledo, Ohio,
ee cur. Others are doing as well. Why
T wCtSap you? Some earn over $500.00 a
7 You can do the work and live
4 \ home, wherever you are. Evan be-
/ ? arc easily earning from $5 to
Gw sloaday. AH ages. Wesbow you how
TjS and start you. Can work in spare time
i~r y* ot , * ie time. Big money for work-
« era. Failure unknown among them.
- NEW and wonderful. Particulars free.
Kl.Hallettafe Co-.llox 880 Portland,Maine
AN ASTONISHING
TONIC FOR WOMEN.
McELREE’S
WINE-
CARDUI
It Strengthens the Weak, Quiets the
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Suffering and Cures
FEMALE DISEASES.
ASK YOUR DRUGGIST ABOUT IT.
SI.OO PER BOTTLE.
CHATTANOOGA MED. CO., Chattanooga, Tenn.
■ H B I Mean be earned at our NEW line of work,
KSIi HL I g W rapidly and honorably, by those of
■VI IIIV H 1 ■ either sex, young or old, and in their
J | I own localities,wherever they live. Any
■■■WF I B HH B one can do the work. Easy to learn.
We ftxmi»h.er<Tything. We atari you. No risk. You can devote
your spare moments, or all your time to the work. This is an
entirely new brings wonderful success to every worker.
Beginners are earning from <25 to SSO per week and upwards,
and more after a little experience. We can furnish you the em
ployment and teach yon FREE. No epace to explain here. Full
information FREE. TRUE <fc CO.. AtGLSTA, MAINE.
CECILIAN
Bloom
For the Complexion.
PATENTED.
Cecilian Bloom of Lilies imparts a Complexion
Soft clear and Beautiful, and is Positively Harmless,
being free from all substances of a Poisonous Na
ture ; Removes Tan, Freckles. Sunburn, Pimples,
Blackheads, sallowness. Ac., Ac. Eradicates
wrinkles in tbe old and Prevents their appearance
in the young. A bottle of this Luxury should be on
the dressing table of every lady who values her Com
plexion. Price One Dollar per Bottle.
We guarantee that this preparation will not in
jure the most delicate skin. A well-known Author
ess writes. “I think it perfection. It makes my skin
as soft and velvety as a baby’s.” Another writes, “I
would not take one hundred dollars a bottle for it
and be wftbost it.”- Send to J. B. STRONG A CO.,
16, 18 and 20 Fourth St., North, Minneapolis, Minn.,
for • irculars and testimonials. For sale by all first
class Druggists..
Agents wanted at large commissions.
H ■ nnf* !■"»’ Be®* et Zraelopa, 80k Frin««. R»wmn Cash,
hflßjih •“ * Cari * ** 4 20 “ ew ruoro., .11 4 «nU. 180 1
vnnuupucKm card company, uenwus, owo. *OOI
Booking.
CHRISTMAS GREETING.
We send a Merry, Merry Christmas
Greeting to the friends of Woman’s Work
on this day which never wearies—
ne’er grows old. Happy Christmas! that
transports the young to heavenly bliss, and
wins back the wayworn and the aged to the
delusions of early childhood. The day kept
the same by all nations; which it should
be remembered, is alike for rich and poor—
for'the Lord is good to all. While it is
not our province to even mention the beau
tiful gifts for this occasion, we may be par
doned for suggesting that, as far as possi
ble, everyone, and especially the young be
remembered; give them something on
which the hungry heart and eye may feast;
and also, see that no one near you is
obliged to go without good food this
merry Christmas time. Have your family
gifts and your family dinners by all means,
but share your Christmas cheer with those
poor, despondent souls who are finding
life’s way such a hard, weary road to travel.
And now, with this greeting, we will pass
to the Christmas feast, for nothing is more
closely associated with a joyful Christmas
tide than a liberal repast at dinner-time.
The spirit of gaity and good-will is a won
derful appetizer.
For Woman’s Work.
OUR CHRISTMAS DINNER MENU
BY MRS. MILLIE MARCH.
Oyster Soup.
Roast Goose, Stuffed Ham, Potato Souffle,
Stewed Onions, Baked Squash, Mashed
Turnips, Rice, Stewed Tomatoes,
Cabbage Salad, Currant Jelly,
Apple Sauce. Celery,
Pickled Beets.
DESSERT.
Orange Roley Poley, Virginia Caramel
Custard, Cranberry Pie, Lemon Pie,
Oranges, Bananas, Malaga Grapes,
Nuts, Olives,
Coffee.
OYSTER SOUP.
Pour one quart of cold water over one
quart of oysters, if solid ; if not solid, use
one pint of water; drain through a colan
der into the soup kettle, and when it boils,
skim ; add pepper, salt and butter to taste,
then the oysters and one quart of rich, new
milk; let boil up, and serve at once.
ROAST GOOSE.
A “ green ” goose, or one four months
old, is considered the nicest, though any
not over eight months old will do; and the
fatter, the more tender and juicy the meat.
Cut the neck close to the back, tie the wings
and legs securely, rub inside and out with
salt and pepper, and stuff with the follow
ing dressing: Three pints bread crumbs,
six ounces butter, two chopped onions, one
teaspoonful each of sage, black pepper and
salt. Do not stuff very full, and stitch the
openings well together to keep the flavor
in. If the goose is not fat, lard it with salt
pork, place in a roaster, add a little water,
and baste occasionally with salt and
water—frequently, if a common baking
pan is used. Bake two hours, or more, if
old. When nearly done, baste with butter
and a little flour; when done, take from
the pan, in which make a gravy, adding
the chopped giblets, previously cooked till
tender, and thicken with flour.
STUFFED HAM.
Pour boiling water over it, scrape and
wash carefully. Put it in a boiler, cover
well with cold water, and boil slowly and
steadily until done—about fifteen or twenty
minutes should be allowed for every pound.
When done, peel off the skin. Have ready
a dressing made of one teacupful of bread
crumbs just moistened with sweet milk, a
pinch each of ground cloves, allspice and
cayenne pepper, a teaspoonful each of fine
ly rubbed-up thyme, marjoram and savory,
and a teaspoonful of ground celery seed,
Royal Baking Powder Leads All.
The latest investigations by the United States and Canadian Govern
ments show the Royal Baking Powder superior to all others in leavening
strength.
Statements by other manufacturers to the contrary have been declared
by the government authorities falsifications of the official reports.
one large tablespoonfu! of butter, and one
raw egg mixed together. With a knife,
make incisions all over the ham and fill
each place full of the dressing; then sift
with rounded or rolled crackers, and bake
slowly for one hour.
POTATO SOUFFLE.
Pare and boil eight good-sized mealy po
tatoes, pass them through a sieve; scald in
a sauce-pan, a teacupful of sweet milk and
two tablespoonsful of butter; add to the
potatoes with a little salt and pepper, and
beat to a cream; add, one at a time, the
yolks of six eggs, beating thoroughly ; drop
a small pinch of salt into the whites and
beat them to a stiff froth; add them to the
mixture, beating as little as possible; have
ready a well-buttered baking-dish, large
enough to permit the souffle to rise without
running over; bake twenty minutes in a
brisk oven. Serve at once in the same dish
in which it was baked.
STEWED ONIONS.
Wash, peel and slice; put them on and
boil ten minutes; pour off this water and
add more boiling water; boil three-quarters
of an hour; drain off all the water; season
with pepper, salt, butter, and plenty of
cream.
BAKED SQUASH.
Cut up, take out inside, cut into pieces
without paring, and bake until easily
pierced with a fork.. Baked squash is much
drier and sweeter than stewed.
MASHED TURNIPS.
Wash, peel, and cut in thin slices across
the grain; boil from half to three-quarters
of an hour, or until done; drain well; sea
son with salt, pepper and butter, or ham
drippings; mash fine and place on the stove
until the water is all dried out.
STEWED TOMATOES.
If fresh tomatoes, scald, peel and slice;
place a lump of butter in a hot skillet, put
in tomatoes, season with salt and pepper,
keep up a brisk fire and cook as rapidly as
possible, stirring well; cook half an hour;
canned ones about fifteen minutes. Serve
at once in a deep dish lined with toast. I
like a little cream added just before serv
ing.
CABBAGE SALAD.
Two quarts finely chopped cabbage, one
level tablespoonful of salt, four of white
sugar, one of mustard; one teaspoonful of
black pepper; rub the yolks of four hard
boiled eggs until smooth, add one-half cup
of butter, slightly warmed, and one cup of
vinegar; stir thoroughly together, and mix
through the cabbage; just before serving,
whip half pint of sweet cream and beat
through; serve, with whites of eggs sliced
and placed on top.
APPLE SAUCE.
Pare, core, and bring to boil in as little
water as possible, twelve tart apples; cool
and strain; beat well and add the well
whipped whites of five eggs; sweeten to
taste, and beat thoroughly; flavor with
lemon or vanilla.
ORANGE ROLEY POLEY.
Add to two cups sour milk, one teaspoon
ful soda, one of salt, half cup each of
butter and lard, and flour to make a dough;
roll in oblong sheets, and lay oranges—peel
ed, sliced and seeded—thickly over it;
sprinkle with white sugar, and then with
grated orange peel, and roll up, folding
down the edges closely to keep the juice
from running out; boil in a cloth one and
one-half hours. Eat with lemon sauce pre
pared as follows :Six eggs, (leaving out the
whites of two,) hall pound of butter, one
pound sugar, juice of two, lemons, and rind
of both, grated; place over a slow fire and
stir till it thickens like honey.
VIRGINIA CARAMEL CUSTARD.
Separate the whites and yolks of five
eggs; beat the yolks well with a quarter of
a pound of sugar; add the well-beaten
whites, and mix well with a quart of milk.
Flavor, and then pour into a buttered
mold. Set immediately into a pan of boil
ing water, in a moderate oven. Cook for
about half an hour, being careful not to
overdo, or it will be watery. Let the cus-
tard stand until perfectly cold, then turn
out gently on a plate, and dust thickly with
sugar; place in the upper part of a hot
oven until the sugar melts and browns—
which gives it a caramel coating.
CRANBERRY PIE.
To one quart of cranberries, add one tea
cup of water, and cook ten minutes; then
add one and one-half cups granulated sugar;
fill pies, sprinkle with flour and a little
sugar; bake with two crusts.
LEMON PIE.
Four eggs, one and a half cups sugar,
one cup water, two tablespoonsful flour, one
large lemon, or two small ones. Beat the
yolks of the eggs smooth, add the grated
peel and the sugar, beat wSll and stir in the
flour, then the lemon juice and water; some
use milk instead ot water. Fill pie-tins
level with paste, and bake; when done,
spread over them the whites of the eggs,
well-beaten with a little sugar, and return
to the oven to brown. Be sure you beat the
sugar through the whites instead of sprink
ling on top, or you will have trouble in
cutting them—the top will be tough, in
stead of frothy and nice.
BREAKFAST.
Oranges. Malaga Grapes.
Oatflake and Cream.
Paris Rolls. Fried Oysters.
Broiled Chicken. Waffles. Beefsteak.
Saratoga Chips. Cream Toast.
Coffee.
OATFLAKE.
One pint of oatflake, one and a half pints
of boiling water, half teaspoonful salt; cook
in double boilers, stir frequently. Serve
with rich cream and sugar.
FRIED OYSTERS.
Drain and wipe. Roll each oyster in
beaten eggs, then in cracker dust, pepper
and salt; fry in boiling butter.
PARIS ROLLS.
One quart flour, two eggs, one tablespoon
butter, teaspoon of salt, half a teacup of
hop yeast. Mix at night, knead thorough
ly in the morning, make into rolls. Set to
rise, and, when light, bake a nice brown
and send to table while hot.
BROILED CHICKEN.
Cut chicken open on back, lay on meat
board and pound until it will lie flat; lay
on grid-iron, put an oven lid over the
chicken, weight this down with a flat iron;
place over a bed of coals, and broil slowly.
When it is thoroughly cooked, pour melted
butter over the fowl. Stew the giblets—
gizzard, liver and heart—chop fine, pepper
them well, and finish upon the gridiron.
BEEFSTEAK.
Cut the steak in uniform sizes, about one
and a half or two inches thick. Beat
thoroughly; roll each piece in flour cr
meal, and lay in a pan of boiling lard—
there should be fat enough to cover the
steak. Keep the pan covered. When
brown on one side, turn it, and as soon as
the whole is a light brown, add boiling
water from time to time until quite tender;
before taking up, season with salt, pepper
and butter, and a very small quantity of
onion if desired.
SARATOGA CHIPS.
Peel and slice very thin, several large
potatoes. Lay the slices in cold salt
water for ten minutes. Remove and dry
in a soft napkin. Have ready, boiling lard;
drop in a light handful at a time, keeping
them separated. As soon as they are of a
pale brown, lift out in a wire spoon, drain,
and place on a hot dish.
WAFFLES.
One pint flour, half pint corn meal
mush, one pint fresh sweet milk, three eggs
beaten very light. Mix well, and bake in
well-heated, thoroughly greased waffle irons.
CREAM TOAST.
Slice bread moderately thick, trim off
the crust. Toast a pretty brown on both
sides, take out of the oven, dip in boiling
cream, spread with butter and put back in
the stove. Take out, butter again, place
in hot dish and serve.