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WANT
YOUNG HO!
GO CHEVRON!
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AD
W. B. WILLIS, AGENT
NAHUNTA, GEORGIA
NAHUNTA, GA.
New Rules on
Operation of
Boats Announced
A regulation recently adapted
by the State Game and Fish Com
mission reads as follows:
No person shall operate a wat
ercraft on any of the waters of
this State towing a person on
water skis, an aquaplane, or simi
lar device without hav'ng aboard
such tow boat a wide angle mir
ror or some person, other than
the operator, in a position to
watch the person being towed so
that any person or persons be
ing towed may be observed at
all times.
The first Christian baptism
in America occurred in 1540
in the Ocmulgee River.
Put that Young Ho spirit in
your car! Crisp as a forehand
sm 3B ^ l , the response you get from
Chevron*, the livelier gasolines.
And you’ll love their flashing getaway, their
long-running economy. Their new whisper
quiet performance, too. So start today,
swinging with a winner. Tank up and take
off in style at your nearest Standard Oil
station, where we take better care of your car.
Bg‘NDARp
WW -
’Trademarks CHEVRON and CHEVRON design®
Scrambled Eggs
Good Anytime
How many ways are there to
serve scrambled eggs?
Cookbooks abound with recipes
for scrambled egg dishes, includ
ing exotic fare suitable for serv
ing at luncheon or supper.
Eggs continue plentiful at
southeastern foodstores, which
means now is a good time to use
more eggs in family menus.
The U. S. Department of Agri
culture’s Consumer and Market
ing Service offers the following
suggestions for scrambled egg
dishes that are sure to please
every member of the family.
BASIC RECIPE FOR SCRAMB
LED EGGS (4 servings) — Place
in a large bowl 6 eggs, % tea
spoon salt, and % teaspoon white
pepper. Beat with a whisk, chop
sticks, or egg beater until just
blended. Add V< cup light cream
or milk.
Place a 10-inch skillet over low
heat. Add 2 tablespoons salad oil
and heat, tilting skillet so that oil
covers bottom and sides. Add
egg mixture and cook slowly until
eggs are just set. During cooking,
lift eggs constantly from sides
and bottom of skillet, allowing
uncooked portion to run through.
If eggs begin to cook too rapidly,
lift skillet from heat, stir eggs,
then return to heat. Scrambled
eggs should be uniformly cooked,
with no undercooked or overcook
ed portions.
For variety, a teaspoon of fine
ly chopped parsley, finely chopp
ed chives, finely chopped tarra
gon, finely chopped dill, or a
quarter teaspoon of dried basil
or herb blend may be added to
the basic recipe.
MEXICAN STYLE EGGS (6 to
8 servings) — A tasty dish ideal
for brunch or late supper. Have
ready a can of tamales, a dozen
eggs, 2-3 cup cream, and 3
tablespoons salad oil.
Remove wrappers from tama
les and chop. Beat together eggs
and cream.
Place heavy fry pan over low
heat, add salad oil.
Pour eggs into fry pan and
cook slowly over low heat until
almost set, then add tamales. Stir
to combine and continue cooking
until eggs are scrambled as de
sired. Serve hot.
CREOLE SCRAMBLED EGGS
(6 servings) — Ingredients need
ed are 6 eggs; % cup cream; %
teaspoon salt; % teaspoon pepper;
% teaspoon onion juice; % cup
chopped, cooked bacon; 2 table
spoons each finely chopped green
pepper and pimento; 2 table
spoons salad oil, butter, or mar
garine and 6 toasted bread bas
kets.
Break eggs into a large mixing
bowl. Add cream, salt, pepper,
onion juice, bacon, green pepper,
and pimento. Use wh'sk, chop
sticks, or rotary beater to beat
slightly.
Over low heat, heat salad oil.
butter, or margarine in large
skillet. Tilt skillet so that oil
covers sides and bottom. Add egg
mixture and cook slowly without
stirring eggs, until eggs are par
tially cooked. Then stir with fork,
loosening sides and scraping
bottom of pan so liquid port on
can run through. Continue cooking
without additional stirring until
eggs are done as desired. Serve in
hot toast baskets.
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can be seen. Its visual appeal
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It pays its own way.
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It lowers cost because it increases
If Your Business Is Selling Merchandise
It Will Pay to Become a Consistent
BRANTLEY ENTERPRISE
The Brantley Enterprise, Nahunta, Ga., Thursday, June 10, 1965
reference.
volume.
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