Newspaper Page Text
PageS.
DA.
W* f A
• mior w
C O’
«a. A 4
v I Si
■» >
% y5
-eJ
-
h- SOCIAL EVENTS
IF CHRISTMAS GIFTS WERE
VICTUALS.
If Christmas cards were buter
And photo frames were bread,
My face wth smiles were pleasant
On gazing at each present—
No harsh words, would I utter,
Some things I’d leave unsaid
If Christmas cards were butter
And photo frames were bread.
If neckties were clam chowder
And calendars were steaks,
I’d waken Christmas morning,
No fair remembrance scorning;
The chimes would ring the louder
With song the house I’d shake
If neckties were clam chowder
And calendars were steak.
If mottoes were what cake is
And pin trays were but pie,
No holly berry's gleaming—
Could then outdo my beaming—
Ah, where my empty ache is
A sense of joy would fly
If mottoes were what cake is
And pin trays were but pie.
If scrap books were but scrapple
And key rings were but rice,
And With best Christmas
wishes **
Would heap Upon my clishes—’
My board with cheer would drap
pie
And I’d feel very nice
If scrap books were but scrapple
And key rings were but rice. •
If match boxes were muffins
And fountain pens were cheese
The higher cost of living,
Would fade before your giving,
The Christmas grouch that tough
ens
Would vanish as a breeze
If match boxes were muffins
And fountain pens were cheese.
—Wilbur Nesbit, in 'Life.
Miss Henrietta Brewer
Compliment!! Miss Bellwood.
Miss Henrietta Brewer enter
tained Monday evening at a beau
tiful buffet supper before the Leap
Year dance. The lovely affair,
given nt Miss Brewer’s home on
North Hill stteet, was a compli
ment to Miss Irene Bellwood, of
Galesburg, 111., the charming guest
of Mrs. W. W. Norman -and Miss
Elizabeth Norman.
The color scheme carried out in
the decorations in the living room
and hall was red and green. The
Christmas greens were banked in
the two rooms making an atrac
tlve background. Wreaths of holly
and Christmas bells were hang
ing in the windows and from the
chandeliers. Pots of red gerani
ums and bloeming poinsettias
completed the decorations.
The dining room was in pink.
The table was overlaid with a
handsome Cluny lace cloth, having
for Us central decoration a silver
•basket of pink Columbia roses.
Pink Cincinnatus begonias were
arranged oh the mantef and on
the buffet.
..iiM n . ii — — . — .■iiij. ■■ i.i .......... .......... ... ..i...
Miai Brewer receivecTheFguests
wearing cream lace, fashioned ov
er flesh satin - and trimmed with
coral ostrich feathers.
Miss Bellwood was lovely in or
chid georgette, with trimmings of
ostrich feathers the same shade.
Assisting Mias Brewer in enter
taining were her mother, Mrs.
Butler Walker, Mrs. Joseph Boyd,
Mrs. W. W. Norman, Mrs. ,E. H.
Davis, Mrs. David Bussey and
Mrs. Fred Leister.
Mrs. Brewer was wearing mid
night blue georgette, elaborately
embroidered in crystal beads.
Mrs. Norman was wearing gray
Canton crepe, heavily beaded.
Mrs. Bussey was wearing yel
low chiffon velvet trimmed in
pearl embroidery and fringe.
Mrs. Leister’s orange taffeta
frock was trimmed in appliqued
flower*.
Mrs. Davis was wearing black
SOCIAL CALENDAR
TUESDAY, DECEMBER 30
Miss Nell Bridges will enter
tain her bridge club at her home
on North Thirteenth street.
Mias Nell Henslee will give a
bridge and domino party at 3
o’clock,
WEDNESDAY, DECEMBER 31.
Mrs. W. W. Norman and Miss
Elizabeth Norman have issued in
vitations to a buffet supper be
fore the dance in honor of their
guest, Miss Irene Bcllwoed, ol
Galesburg, 111.
A brilliant masquerade ball will
be given by the young men of
Griffin at the Country Club.
Mrs. Julia McWilliams Drewry
will entertain Pulaski Chapter, D.
A. R., at her home on West Solo
mon street at 2:30 o’clock.
Miss Nell Henslee will give a
bridge luncheon complimenting
her cousin, Miss Myrtrude Hens
lee, of Bar'nes rille, whose engage
ment to Ben Fowler, of Knox
ville, Tenn., has just been an
nounced.
THURSDAY, JANUARY l
A number of informal dinners
and parties will mark New Year’s
day «in Griffin.
FRIDAY, JANUARY 2.
Mrs. James J. Flynt will give a
bridge luncheon at the Country
Club. ¥
SATURDAY, JANUARY 3.
The weekly tea at the Country
Club.
satin trimmed in fuii and Persian
embroidery,
Mrs. Boyd was wearing orchid
chiffon, fashioned over orchid sat
in, and heavily beaded in crystals.
An elegant three course supper
was served by Mrs. Walker, Mrs.
Boyd, Mrs. Norman, Mrs. Leister,
Mrs. Bussey and Mrs. Davis.
Invited to meet Miss Irene
Bellwood were Misses Elizabeth
Norman, Emily Pound, Emily. Hnl
lyburton, Ethlyn Ison, Louise Gor
dy, Sara Randall, Alice Searcy,
Louise Stallworth.
Mary Nichole. Mat;' Wilson,
Mary Brooks, Lena Mae Walker,
Gene Gray, Mary Hammond, Emi
ly Boyd, v~ Mildred Zorn, of Thorn
aston, Carlton Jones, and Hallie
Kilpatrick, of Athens, Sara Mar
garet Sams, of Meridian, Missl
Messrs. William Searcy, -3d,
Frank Binford, Paul Slaton,
Thomas Goddard, Edward Davis,
Ernest Carlisle, Jr., Brdce Mont
gomery, Friar Thompson, Robert
Shapard, Jr., Gordon Wheaton,
Franklin Sibley.
John* Morrow, Harry Rogers,
Minor Wheaton, Seaton Bailey,
John Hall Murray, Lewis Brewer,
Henry Halsey Moore, George
Gaissert, William Nichols, Sher
man Williams, Elmer Griffin, John
Henry Smith, Jr., Charles Phil
lips, Jr., George Carson, Frank
Pittman, Jr., Will Rice, John
Hammond, his guest, R. G. North
fleet, of Balboa, Panama, and
George Wheaton.
Mrs. Carlisle Hostess for
Miss Irene Bellwood Monday
Mrs. Ernest Carlisle entertained
Monday afternoon at an informal
bridge tea at her home on South
Hill street in compliment to a
lovely visitor in Griffin, Miss Irene
Bellwood, of Chicago, Ilk, the
guest of Mrs. W. W. Norman and
Miss Elizabeth Norman.
The decorations in the living
room, where the game was played,
were holly and mistletoe, the
Christmas color scheme of red and
green being carried out.
Mrs. Carlisle received her guests
wearing an ensemble dress of
Correct Entertaining.
Corinne Grijfiti flights in the Formal Luncheon When
■ Entertaining Friends at Home.
Finger-bowls, garnished with ft
m few petals or spray of flowers,
should be In readiness on the serv
\ • •‘vv ing table or panlry, also the coffee
service. Have a small napkin and
<4\ plate for removing crumbs ready,
together with the necessary serv
ing silver and serving napkins.
As all formal luncheons are served
from the side, the only edibles to
be placed on the table are the nut»
and 1 candles.
* If the first course Is a fruit cock
tail, place the glass filled with fruit
on a small plate fitted with p doily
—the spopn on the right hand side
of plate, then place on the service
-• plate. If lobster or scaUOp Cocktail
fill Is served for the first course, ar
ills range ing an in oyster the fork same for way, the substitut- spoon.
* t , i. When this course Is finished, re
move fruit cocktail service (small
■mi§$ plate e eft ta tiling dolly, glass, and
t tfoon). Place bouillon cup and
• i.-v
■
; saucer on service plate., Pass bread
|||| • ,y il|p itipf- sticks. ice gloU Pass ftrfHi relish. bouillon Remove clip on serv- it
«W4 i plate .or fish. Pass fish
*.■ with serving silver In position. Re
move fish plate and place warmed
m dinner plate. Pass platter contain
FA ^ :v. ing meat or squab, with serving stt-,
|| ver in position. Pass sauce. Pass
| m potato croquettes (If they are in
k m wA cluded In menu). Rembve-din.
> •V t your
KM ( m ner plate and place salad plate.
.. m ( Pass salad with serving silver In
.
V :
1
m m
>v. f
Corinne Griffith, who Hfci been
^usy at work on her latest First
National film, Lore’s Wilder
Hess,”,l8 happiest when entertain
ing (he In her own home. She selects
formal luncheon, when possi
ble, as the best medium tor enter
taining.
, In using the following sugges
tions Miss Griffith has had most
successful luncheons.
Luncheon is usually served at
one or half-past one o’clock.
Although it Is Important that
the luncheon be well cooked and
properly’served, It Is also Impor
tant to have an attractive table.
The hostess will have an oppor
tunity to use her choicest linens
’and table service. In planning the
decorations, a bowl of flowers will
add to the appearance of the table.
At luncheon, candles should be
Used if the room requires artificial
lighting, otherwise it is preferable
to have the sunlight for a meal
served at this time, of day. But
rather than have a gloomy room,
use candles.
In laying the table for a formal
luncheon, use either a luncheon
cloth or doilies. If dollies are used,
polish the table first; then place
the centerpiece or runners. On
this will stand the flower bowl or
(whatever table decoration the host
less selects, If a "bare” table is
used, arrange the correct number
black ^engaline, elaborately em
broidered. ' - -
Miss Bellwood was lovely in a
black satin frock with. Persian em
broidery, worn with a large black
velvet hat.
Miss Mary Nichols made high
score, winning a set of bridge
pads. Miss Bellwood was pre
sented some solivenirs of Dixie.
Mrs. Carlisle was assisted by
jffiss Emily Boyd and Miss Alice
Carlisle in serving a delicious hot
-with
Enjoying the game with Miss
Bellwood were Mrs. W. W. Nor
man, Miss Elizabeth Norman, Miss
Doily Brooks, Miss Mary Nichols.
Miss Douglas Montgomery, Miss
Gwendolyn Williams, and Miss
Ella Hammond.
Miss Martha Watson Given
t Dinner Party for Guests
Miss Martha Watson
ed at- a beautifully appointed din
ner at her home on South Sixth
street Saturday evening in honor
of Miss Mable Watson, of New
nan, and Mr. Walter Tatum, of
Greenville, S. C., who were her
guests for the day.
The house was beautiful with
Christmas decorations.
The table was attractive with
hand-painted place cards, the cen
ter-piece being a blooming Christ
mas begonia, draped with red and
GRIFFIN DAILY NEWS
t IT.’ 1> r --'a K‘
'zs* fir®* 4
V ft.
.* * £
I’.’Vu «— v 'iOk
of plate dollies at equal distances
and place a serviife plate on each
dolly. The luncheon napkin, which
is much smaller than the dinner
napkin, is folded and placed on the
service plate.
Then arrange the forks to the
left of each plate. The salad fork,
which usually will be the third one
used, is put nearest the plate. Do
not put more than three on the ta
ble at once; if more are needed the
salad fork should be brought in
later.
On the right of the plate, nearest
to it, put the meat knife, then the
fish knife, and the Bouillon spoon.
The glasses are placed to t Y. right
of the service plate on a small
dolly. For salted nuts, eltuer in
dividual nut dishes or larger dlsh
es are used, Salt and pgpper sets
are placed between each two cov
ers.
green paper, |
A delicious course dinner was
served.”
Covers were laid for eight.
The Misses Bolton Give
Lovely Domino Party Monday.
Misses Eunice and Ruby Bolton
entertained at a lovely domino
party Monday afternoon at their
home on the .Macon Road, the de
lightful occasion assembling a
large number of the younger set.
dining room and living room,
which were attractively d e co r ate d
with Christmas greens, holly and
mistletoe being banked in the win
dows and on the mantels.
Miss Eunice Bolton received her
guests wearing black Canton crepe
while Miss Ruby Bolton was wear
ing blue crepe-de-chine.
The hostesses were assisted ini
-ftatertaining by their mother, Mrs.
H. A. Bolton, Misses Julia and
Mary Bolton, and Miss Clara Eld
wards. A
A delicious salad course was
served at the conclusion of the
game.
Included in the guests were Mis
ses Annie Ruth Elder, Marie Wel
don, Mary Brooks, Katherine
Weaver, Sara Randall, Margaret
Newton, Mary Virginia Wilson,
Louise Stallworth.
Louise Gordy, Caroline Binford,
position, salad plate, then
salt and pepper sets together with
doily under them. Remove crUMfcft
from table,
Place plates for dessert—for f«ft
cream put Ice Cream fork on right
hand side of plate, or fork au4
spoon on right hand side, or plac»
silver at right after dessert S9
served. Pass ice cream with serw
ing silver in position. Pass cakes,
Remove plate and place finger-bowl
service (plate, doily, and bowl con
'tainlng water). Pass bonbons.
Coffee can be served either ak
the table or in another room. If
served at the table, the waitress
exchanges the dessert plate for thft
finger-bowl service. Then she places
coffee at the right and passes sugar
and cream. The finger bowl Is re
moved by guest and the plate used
for bonbons. last whl<|b the waitress
passes ‘
Lyda Crisp, Fanny Willis Niles,
Nell Henslee, Katherine Hemphill,
Lucy ^Hemphill, Myrtie Hutson,
Jimmie Lou Williams, Frances
Moore.
Lily Griffin, her guest, Mary
Banks, of Forsyth, Martha Ham
mond, Frances White, Mary Alice
Beck, Elizabeth Gammon, Isrrta
Maynard, Sara Beck, Cornelia
Griffin.
Caroline Joiner, her guest,
Henrietta Huff, of Atlanta, Mayola
ikvrd,^.Leiia Eu..w.eiLaJoi. Eaii,ly, Iiu.1
Tyburion.
Mrs. Fisher Gives Brother
Birthday Party Sunday
Mrs. Z. H. Fisher entertained
Sunday at her home on
Hiiffl street at a beautifully
pointed dinner in honor “ of her
brother, Obe Cook, of Carrollton,
whose seventieth birthday anni
vcrsar y was.
The decorations throughout
house were Christmas greens, hol
ly and mistletoe being effectively
arranged.
The center piece for the dining
room was a bowl of holly and ce
dar.
A delicious five course
was served.
Covers were laid for Mr.
Mrs. Obe Cook, of Carrollton;
and Mrs. Z. H. Fisher, Mr.
Mrs. B. F Cook, of Orchard
Tuesday. Haeamber 30. 1^24.
♦♦4W44
KITCHEN
CUPBOARD
By NELLIE MAXWELL
A Few Creole Dishes
M ANY of the tasty southern
dishes though not expensive in
themselves, take much time in prep
aration ; however, when prepared,
they are well worth the trouble.
La 3aube. —La daube is simply
a Southern pot roast, yet not as sim
ple as our pot roasts in the North.
To make this dish one may use beef
- veal, or if for a very choice oc
casion, turkey, goose or chicken,
t’ 0r a small dinner five pounds of
| round steak will be suflicient; rump
may be used equally well, with one
fourth pound of salt pork sliced
very thin, two large onions, three
carrots, a turnip, a clove of garlic,
parsley cut fine, a bay leaf and a
pincli of thyme. Chop on onion,
the bay leaf and the parsley very
fine. Rub the pork slices with finely flour
minced herbs and spices, then
| the meat all over, Cut the other
onion into slices and brown in fat
in the bottom of an iron kettle; lay
the meat tied in shape over the
• onion and cover closely. Cook, turn
ing the meat often until it Is well
browned on all sides. Lay the vege
tables, peeled and sliced about the
meat, brown them well, then cover
with boiling water, cover closely
and simmer for throe hours longer.
Poulet Creole. —Cut up a fine, ten
der chicken as for frying, season
well by rubbing with salt and pep
per, then melt two tablespoonfuls of
butter in a frying pan and brown
the chicken slowly in it. Now add
one large onion finely chopped and
cook until it, too, is well browned,
then add one tablespoonful of flour,
and toss until all are well browned.
Add two large peeled tomatoes cut
into small pieces, a sprig of parsley
chopped, a pinch of thyme, half a
- bay le a f - and a—clove of garlic
minced to a pulp; cover and simmer
for an hour. At the end of the time
add a cupful of boiling water and
three green peppe rs cut into strips.
Cover arid sTirmier again for three
quarters of an hour or until the
chicken is very tender. Add season
ing of salt and pepper as needed.
Serve with hot, nicely boiled rice,
oucumber Sat —Heat one-nan
cupful of t 'earn until thick; add
one-half teatpoonful of salt, a few
grains of pepper and gradually two
tablespoonfuls of vinegar. Now add
one good-sized cucumber peeled
chopped and drained.
Pineapple Bombe. —Soak one ta
blespoonful of gelatin in one-fourth
cupful of cold water, add one-half
cupful of boiling waTbr, cool and
add the juice obtained from one can
of grated pineapple, strained, three
tablespoonfuls of sugar, a pinch of
salt and a hit of color paste if de
sired. Freeze. Line a melon mold
with the mixture and fill the center
with :
Bavarian Cream—^Srald thr?e
fourths of a cupful of rich milk
with two-thirds of, a tablespoonful
of gelatin. Pour over two egg yolks
mixed with four tablespoonfuls of
sugar, a pinch of salt. Return to
the double boiler and cook, stirring
until tlve mixture thickens. Strain
and when, cool and beginning to
thicken, fold in one and one-half
cupfuls of heavy cream, beaten stiff,
Add vanilla and one-haif cupful of
nuts nr candied fruits cut into small
pieces.
Recipes to Try
T errapin to most cooks is a
delicacy too expensive to ever
think of preparing, though in the
Washington market they are found
of good size and of reasonable price.
The diamond buck of Chesapeake
bay. however, is reserved for those
who can afford to [»ay eight dollars
apiece for them.
Terrapin.—Plunge the terrapin,
shell and all, Into u kettle of rapid
ly boiling water. Leave until the
meat begins to loosen from the
shell, then drain and cool. Remove
the shell and take out the gall and
entrails—all the rest Is edible. Cut
the meat into sinull pieces, retain
ing all the juice which thus es
capes; mix this juice with two or
three tablespoonfuls of butter, hair
a glass of currant jelly, a table
spoonful of Worcestershire, two ta
blespoonfuls of lemon juice, and
salt and cayenne to taste. No pep
per with terrapin. Mix the sauce
and add the terrapin meut and sim
mer for a few minutes; now add a
•oapfvtl-of-thU’i-iuiL.j.xaa.iu-and cook
until hot, then serve at once.
Plomblere. —This old-time dish Is
still prepared as in the old days for
special occasions. Scald a pint of
milk and add a tablespoonful of
gelatin (they used sea moss in (he
old days). Add one-fourth cupful
each of shredded citron, candied or
preserved pineapple, seeded chopped
raisins, one cupful of sugar, a few
bits of candied ginger chopped, a
tenspoonful of almond extract, nnd
one-half tenspoonful of vanilla.
Stir all well, then cool nnd pour over
the stiffly beaten white of four
eggs; mix until the mixture begins
to stiffen slightly, then add a pint
of whipped cream and ivour Into an
ice cream freezer. Stir until nearly
frozen then pack In a mold to ripen
several hours. When unmolded
serve with whipped cream and
chopped candied fruit.
Mrs. Mattie Kierbow, of Milner;
Mr. and Mrs. O. L. Shockley.
Misses Martha and Lucile
Shockley, of Barnesville; Miss
Alice Wilson, of Anniston, Ala.,
John Floyd Cook, of Quantico,
Va., J. H. Horton, of Cedartown,
and Misses Eunice and Eula Fish
er. ■ !i
FASHIONS
2f FOIBLES
by Shirley Sharon
+J2 Si
I
\m
lEf
BUTTE RICK
5790
A young ide'a in tunic frocks has a
long blouse of tomato - red kasha
with plaits inserted below the kips,
and is worn over a black-satin slip .
A schoolboy’s collar and tie, smart cu5s,
many buttons and an excessively trim
silhouette make a tunic frock that haa
-outh in every line. The inserted plaits
tive a little play and movement in walk
ing that is particularly good for the rapid
n :e action of the. young girl. It would
be charming in natural-colored kasha with
bone buttons, tie, etc., and a dark -brown
satin slip, or in heavy black satin with
crystal buttons and the collar and cuffs
•if flesh - colored faille silk. Soft twills
in "Mvy blue with the collar and cuffs o t
sea-blue su<k!e doth hound_ with satin
to match the slip makes a very smart
irock.
(portal*# dr-ins h nuary 1925)
REASSURING HER.
“John, the gas bill is due to
morrow and I haven’t a cent in
the house.”
“Don’t worry, my love, I am
going to give you nve dollars for
your birthday, you know.”
EXTREMES.
Blinks: Do you believe in higher
education? -
Jenks: Yes, I think young peo
ple , ought to be taugh^ to use
their heads more and their feet
less.
Catarrhai Deafness
j often caused by an inflamed condi
tion of the mucous lining of the Eu
stachian Tube. When this tube is in
flamed you have a rumbling sound or
imperfect hearing. Unless the inflam
mation can be reduced, your hearing
may be destroyed forever.
HALL’S CATARRH MEDICINE
will do what we claim for it—rid your
system of Catarrh or Deafness caused
Catarrh. HALL’S CATARRH
MEDICINE has been successful in
thft treatment of Catarrh for over
Forty Years.
Sold by all druggists.
F. J. Cheney & Co.. Toledo. O.
^ • Weak ft
I ft
J Nervous i
M w
8
■ I and I run-down,” was weak and nervous 1
S Edith writes Mrs. ♦
I Sellers, of 466 N. I
21st St., East St. Louis, 111. *
• “I couldn’t sleep nights, 1 ft
£ anfl was so restless. I felt tired »
not in condition to do- I
M my work. I would have
— | such pains i
in my stomach
• that I was afraid I would
■ get down in bed. My
j mother came to see . me . and *
M suggested that I use *
8 I
& CflROUl
B 2 s
• | I
J| • The Woman’s Tonic i
■
Q I I felt better I
B bottle. after my first i
J i had a better
appetite, it seemed to
! strengthen and build ♦
up. I me ft
mend am so glad to recom
m C&rdul for what It I
•ft “Td for me. I haven’t
| needed any medicine since
I took Cardul, and I am !
ft feeling fine.”
ft Nervousness, restless- 1
g| ness, symptoms sleeplessness—these
j result so often are the
of a weak, run-down
J condition, velop more seriously and may If not de- *
j| 8 treated in time,
fake Cardul. Bold
9 everywhere.
EX-105
mat*;