Newspaper Page Text
PAGE FORTY
Many Garages Transformed
Into Family Living ‘Cenfers’
Next time you drive into
your garage, set your imagina
tion to work. Try to envison it
as something beyond a storage
space for your car. Herein may‘
lie the solution to all yourl
space problems.
According to the SOuthem!
Pine Association, many fami- |
lies, who have outgrown their
present abodes, are turning to
their garages as an economical
outlet for expansion. If the
garage is in good condition,
and if there’s sufficient space,
you have a ready-made nu
cleus for -a family living cen
ter.
Any number of dramatic
transformations can be achiev
ed, and it may be possible to
do much of the work yourself.
In the process, you'll make
compensation for a growing
family and avoid the inconven
ience and cost of a move.
Space permitting, the Asso-
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Let glad tidings ring out this Joyous Christmas!
COVINGTON, GEORGIA
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TALL. . eAN
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Our wish is simple but sincere ...
May you enjoy a Merry Christmas
BUCK-N-KID RESTAURANT
BECKY AND HOYT RUTHERFORD, Ma:agers
HIGHWAY 278
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SMUKE PIENICS ............ . =
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COOKED HAM, (Canned),3 Ib. $2.98 ea.
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‘ CANDY—NUTS—RAISINS
SUPERLATIVE Market and Hdwe.
RUSSELL BRADEN — Manager ~— ALL QUANTITY RIGHTS RESERVED
PHONE — 786-2557 208 West Usher Street Covington, Georgia
(Our Advertisers Are Assured Os Resulis
{ ciation suggests a combination
I kitchen—family room — break
'fast nook —a ‘“‘three-in-one”
| arrangement. With such activi
}ties separated from the main
lhouse. extra rooms would be
released there for sorely need
{ed sleeping quarters and baths.
If, like many others, your
garage is built with solid wood
structural members, you’ll have
excellent head start in the re
modeling project. Strong, stur
dy lumber beams make distin
guished focal points for the
.decoration. Attractive stain
finishes can be applied to ob
tain any color you desire with~
out obscuring the wood grain.
Elsewhere, solid wood pan- |
eling can be applied directly
to the existing wall structure.
The sunshiny golden color of
Southern Pine is a most appe
tizing hue for your new kitch
en and breakfast nook.
Moreover, the hard wearing
| surface of this species is high
ly resistive to blemish or mar,
and gives extra durability to
your wood paneled walls.
| Since most garages are de
| signed for ample, post free
]space, the problem of partitions
|is simplified. Chances are, you
|can separate the areas with
| storage type dividers. For ex
ample, the division between
’fami]y room and kitchen can
'be established by an easy to
‘build, two faced “storage cen
tar.’
A simple framework of
Southern Pine, with paneling
to match for the doors, makes
an attractive “storage center.”
On the family room side, the
shelves contain TV, Hi-Fi and
books; on the kitchen side, the
pots and the pans.
What to do about your ear,
now that the garage js serving
other purposes? Simply erect
an economical carport as an
entranceway to your remodel
ed garage. When built with
golden Southern Pine, the car
port will provide a most at
tractive framework in front of
your new activity quarters,
Ga. Delegates
Named to the
Cotton Council
Georgia delegates of the Na
tional Cotton Council were an
nounced today by W. J. Estes,
Jr., Haralson, state unit chair
man.
Members of the Georgia State
Unit will convene at the Roose
velt Hotel in New Orleans,!
January 29-30, for the Coun
cil’s 24th annual meeting. More
than 1,000 cotton industry
leaders from across the Cotton
Belt will be on hand to review
1961 activities and approve re
commendations for 1962.
The Georgia delegation in
cludes:
Producers—Olen J. Burton,
Vienna; S. S. Johnson, Rome;
and George S. Rees, Preston.
Ginners—Jack Willis, Ocilla;
Mr. Estes; and P. R. Smith,
Winder. 1
Warehousemen — Frank S.
Pope, Villa Rica; Robert E.
Evans, Midville; and John W.
Walker, Waynesboro.
* Merchants—C. D. Tuller, At
lanta; Edward W. Hine, Rome:
and Paul H. Ponder, Madison.
Crushers—C. W. Hand, Pel
ham; H. M. Henry, Augusta;
and E. G. McKenzie, Jr., Ma
con.
Spinners — J. M. Cheatham,
Griffin; Paul K. McKenney, Jr.,
Columbus; R. H. Jewell, Chick
amauga; Robert Train, Macon,
W. C. Vereen, Jr., Moultrie; and
Julian T. Hightower, Thomas~
son.
~ Homer M. Carter, a spinner
delegate from Boston, Massa
chusetts, also is a member of
the Georgia State Unit.
Mr. Cheatham serves as vice
chairman, and Mr, Tuller serves
as secretary of the delegation.
There are Scandinavian,
Frenck and ancient Egyptian
legends which claim to lave
given the Christmas tree to
the world. The first authentic
mention of a Christmas tree is
of one in Strasbough, Germany,
1605.
Christmas south of the
equator falls in midsummer
Thus decorations are fresh
flowers and the goodies often
are fruits taken direct from the
‘ trees.
THE COVINGTON NEWS
Make A No-Bake Peach Pie
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delight with something bright and different, it’s
usually the dessert course that can end yeur performance with
mmmumunmw ire a lot of work
either, The Borden has developed a No-Bake Peach Pis
combining the luseious fruit with sweetened condensed milk.
There’s no need to worry about hot ovens or kitchen drudgery,
for here is & pie ready for eating without baking.
No-Bake Peach Cream Pie ‘
(Makes one 9-inch pic)
23 (2-1/4 inch diameter) 1/4 cup lemon juice
chocolate wafers - 1/8 teaspoon salt
2 nwm. 2 teaspoons brandy
. / flavoring
1-1/8 cups (one 15-oz. ean) 1 eup peach puree*
sweetened condensed 2 egg whites, stiffly beaten
Crush 12 chocolate wafers between 2 pieces of wax paper. Com-~
bine with the butter; blend thoroughcy. Fiti:cl{ press the choco
late wafer mixture into the bottom of a9- pie t’l{:‘lnte. Stand
the remaining 11 wafers on edge, around sides of pie plate.
Chill in the refrigmtor' until rea;dx to fill. Combine sweetened
condensed milk, lemon juice, salt and brandy flavoring in a bowl;
stir until th(cl_(ened..mend in peach puree. Fold in egg whites.
Gently spoon into .jne shell, Chill in the refrigerator for about
b hours. Garnish edges with whipped cream and the center with
peach slices.
*Peel and pit 4 or 5 fresh peaches. Place in an electric blendor;
blend for 1 minute. A one gound can of peaches, well drained,
may be substituted for the fresh peaches.
Vary Menu With Cheese-Egg Dish
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Add the spice of variety to menus and spark jaded appetites
without cutting down on the intake of necessary proteins—
Here's an economical combination of cheese and eggs vith green
ltrinfi beans, suggested by the Borden Kitchen in their recipe for
ziimllc eon Eggs With Cheese that makes a satisfying meal-in-a
--s
Luncheon Eggs with Cheese
(Malces 6 servings)
1-1/2 eups milk 2 packages (9 oz. each)
3 tablespoons flour frozen French style green
1 teaspoon salt beans
1/8 teaspoon pepper 1/2 cup boiling water
1/2 teaspoon Woreestershire 2 tablespoons buttered
Sauce crumbs
8 cups (3/4'pound) shredded Grated Parmesan and Ro-
Chateau Cheese** mano Cheese
6 hard cooked eggs, Paprika, optional
deviled*
Pour milk into top of double boiler; sprinkle flour, salt, pepper
and Worcestershire Sauce over surface of milk; beat with rotary
beater until blended. Cook over hot water, stirring constantly,
until sauce thickens. Add cheese: continue to cook sauce, stirring
occasionally, until cheese is melted and sauce is well blended.
Place % cup boiling water in a saucepan. Add beans. Bring to
a boil and cook for about 5 minutes or until just tender. Drain
well. Place in a buttered 1-quart casserole. Arrange eggs on
beans. Pour cheese sauce over all. Bake in a moderate oven
(325°F.) for 20 minutes or until thoroughly heated. Mix 2 table
spoons of buttered erumbs with equal amount of Grated Par
mesan and Romano Cheese. Sprinkle over sauce. Add paprika.
* Use a seasoned dressing or mayonnaise to devil the eggs.
** pasteurized process cheese food
Serve Cheese 10 Please .
With the vast variety of foods available to Americany today,
{z}j}}?qns‘ gi g.S.‘homemlken can now serve foods previousiy found
only in the finest
Continental res
taurants. Cer
tainly, when
planning such
meals, the “gour
met touch” must
continue through
to the climax —
the dessert. An
age -old food
combination that
has served as the
answer to des
gert course needs
is cheese and
fruit. Here are
some helpful
hints from th;
Borden Kitchen
on cheese serv
ice. & _
Camembert cheese: Bring it
to room temperature before Serv-,
ing. Then, spread on a slice of
crisp apple or pear. A few basic
rules will aid you in serving this
delicate cheese at its peak of
flavor goodness. Buy it as
needed. Age does not improve
this cheese after it has ripened.
The date stamped on the pack
age indicates the expiration of
proper aging time. If you pur
chase Camembert weeks in ad
vance of this date—you can
hasten the ripening by holding
it at.room temperature for a
few hours. Then place it in the
refrigerator until 15 to 30 min
utes before serving time. Cam
embert cheese should never be
served cold. Room temperature
brings it to perfection in a short |
time. It ripens from the inside|
out and is perfect for serving|
when the entire center is soft|
ereamy yellow consistency, The|
rind is edible. Eat and enioy it.|:
Roquefort: Cave-cired and|
distinctive of flavor with its!
| beautiful blue-marbled appear
.lance, it is easily sliced or
'{erumbled atop a juicy and mele
| low-ripe wedge of fresh pear or
| toasted cracker. Nut-sweet Gruy«
'lere has a natural affinity for
|Blue Concord grapes, as does a
(thin slice of natural Swiss
| Cheese.
| Liederkranz: A robust, all
| American contribution to the
{world of cheese, it srreads well
land combines excellently with
pears, apples, oranges, salty rye
bread slices or crispy toasted
crackers.
Fall, holiday or year-round
dessert service is yours easily by
just unwrapping a variety of
cheeses, and washing and polish
ing harvest fruits. And, there is
no better way to cater to individ
ual tastes, no smarter way to
become a “knowing” hostess.
Cheese and fruit make perfect
fare for committee meetings, too,
so try them at your next social,
or business, chureh, political or
other get-togethers.
(Largest Coverage Any Weekly In The Stu!i
Tins for Yule
Greetings exchanged with
relatives and friends are ex
pected to keep Covington tele
phones ringing this Christmas. {
Ray Reece, Group Manager
for Southern Bell, said today
that all records may be broken
for long distance Christmas
calls here.
Each year, more and more
long distance calls are made
during the holidays. There willl
be even more this Christmas
now that Covington residents
can dial many of their own
long distance calls, Mr. Reece
said.
Southern Bell will keep its
switchboards fully staffed to
take care of this volume. A to
tal of 18 long distance opera
tors are expected to handle
1500 calls here on Christmas
Eve and Christmas Day, Mr.
Reece said. Last year 18 op
erators handled 1613 calls
originated here.
Long distance night rates
will apply on all calls from 6
’p.m. Saturday until 4:30 a.m.
' Tuesday.
Christmas is the peak day of
the year for long distance calls
and even these preparations
may not completely ease the
traffic jams which may occur,
Mr. Reece said. He made sev
eral handle more calls faster:
Call early. You'll escape the
peak hours and have a better
chance of completing your calls,
he said.
Dial direct wherever possi
ble. Calling by number also
saves time by eliminating a call
to “information” and if you
know the “area code” for the
place you’re calling, give it to
the operator.
If the number doesn’t an
swer, place the call again, later,
This is better than waiting for
the operator to try the call, as
you can place the call when
you want vo talk.
~ If you place your call with
‘an operator, call station to sta
tion. If you are certain the per
son you are contacting will be
home, you’ll save time and
money.
Be sure you dial correctly.
Have the number written down
Mr. Reece advised.
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Lyt's good to greet our friends and neighbors at
this happy holiday season. And it's good to know that we have so many
loyal friends and patrons. We value your good will,
and cherish the privilege of serving you. Sincere thanks.
Bill's Restaurant & Truck Sto
We Will Be Closed Sunday, Monday, and Tuesday, December 24,, 25, 26
HIGHWAY 278 COVINGTON, GEORGIA
This would be a better world
if we had more wild life in our
forests and less in the big cities.
It’s the ricli man who doesn’t
hesitate to ask the store clerk
to show him something cheap
er.
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words we wich to /| Wy 5N2 T 2
express our appres | i .’f 831,
ciation for your § B : ’k% é ‘ I
unwavering good- # ‘ q’g‘ ¥'-‘ Ry 4
will and friendship. §8 ™ _~(g§ : ‘é’ R
CHURCH STREET BARBER SHOP
COVINGTON, GEORGIA
B CREETINGSE
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of happy holiday (\g&%&?
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GOINS GULF SERVICE
HIGHWAY 278 AND EMORY STREET
Thursday, December 21, 1961
The origin of most Christ
mas customs stems from a va
riety of European and Near
Eastern festivals of late au
tumn and early winter—rituals
and celebrations connected
with the-harvest, the dying
year, and the New Year.