Newspaper Page Text
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• The Forest Park News, Thursday, September 8, 1955
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r-- - —
YOU CAN’T HAVE YOUR CAKE A’ID EAT IT TOO I
Soil Conservation Activities
BY T. W. COLE
— Soil Conservationist —
Good per acre yields are being
harvested during' the past week
by a number of farmers cooper
ating with the Upper Ocmulgee
River District from hay crops
and corn and or sorghum for
ensilage.
V H. Shelnutt, District Super
visor and Dairy Farmer reports
better than a ton per acre of
good quality hay from soy beans
and millet from a 50 acre field of
his farm near Lovejoy on Fay
etteville Road. He has 35 acres
prepared with lime and fertilizer
applied according to soil test
that will be seeded to alfalfa in
early fall of this year.
Ralph and Harold Adamson
have filled their upright silos
with ensilage and it was neces
sary to establish two pit silos to
store the remainder of ensilage
We Rent Washers
Also TV Sets
WE SELL THEM
Call LAmar 1393
LAKEWOOD APPL.
COMPANY
1719 Lakewood Avenue SI
BEST TRADES IN TOWN
LOW DOWN PAYMENTS
AND EASY TERMS.
SUBURBAN
L-P CAS CO.
Next to Post Office
POplar 1-0805
Forest Park, Ga.
GOOD MERCHANDISE LOUSY SERVICE
FRIENDLY TAVERN
Highway 41 at Overhead Bridge
Delicious Homemade Chili and Sandwiches to Go
6:00 A.M.—I:OO A.M.
Fairfax 9177 Forest Park
WE GIVE YOU
Service and Quality
— IN —
PURINA FEEDS - COAL - SEEDS
— CALL —
Planters Gin & Mfg. Co.
JONESBORO PHONE 2911
PLEASE NOTICE
Special On BLANKETS
Beginning September sth Through September 17th,
Cleaned And Steam Finished For Only 59c
SCOTCH CLEANERS
Jonesboro, Ga.
Phone 1911
DELIVERY AND COMPLETE LAUNDRY SERVICE
—~ .-945
which will be a large saving in
feed cost this winter.
R. P. Tatum, Dairy Farmer lo
cated on Morrow Road near Rer
is aJso experiencing good yields
of ensilage from his 30 acre field
this summer.
These yields arc result of well
applied oil and water conserva
tion practices through the pasti
eight to ten years together
with nearer normal rainful dur
ing this growing season. Some of
the soil conservation practices
Include terraces, contour cultiva
tion, stubble mulching, and well
balanced crop rotations includ
ing winter and summer legume*
with a maximum volume of green
manure or cover crops returned
to the soil. *
A number of farmers having
selected areas of land on their
farms where they are planning to
set pine seedlings or other kinds
or species of trees this winter are
placing their orders early to be
sure of prompt delivery this win
ter. If I can be of any assistance
in this matter please call or
come by local headquarters in
Jonesboro.
KIWANIS CORNER
By Capt. Charles S. Roberts, Jr.
The regular meeting of the
Forest Park Ki wants Club was
held Sept. 1, 1955, at 7 p.m., with
President Bill Lee presiding. Vis
itors were Brig.-Gen. J. R. Ranck,
commanding general of the At
lanta General Depot and a mem
ber of the downtown Atlanta Ki
wanis Club; J. Frank Lee, of the
Airport Club; Q. B. "Country”
Gorman, Stephen Storm and
Vic Vickery. The latter three
visitors are prominent Rotarians
and were on their way to a na
tional meeting of Boy Scout lead
ers at Ann Arbor, Mich.
One of our club members, Dr.
Ernest Dunbar, addressed the
Hudson, New York, Lions Club
while he was vacationing. His
subject was "Southern Enter
prices.
The program was presented by
Andrew Leistl and concerned the
advantages accrued thru music
and a musical education. Mr.
Leistl vividly described the emo
tions evoked by music and its
ability to relax or key up a per
son.
Bob English enumerated some
of the advantages students re
ceive from participation in band,
chofhs and glee clubs in school.
Some of these are dextrity of the
fingers, alertness, timing and co
ordination exercise and strength
ening of memory, discipline and
subordination under one leader.
The Idea of team work is instilled
at the very start and the devel
opment of comradeship, and ths
growing and lasting love for good I
music are character builders of
great magnitude.
Benjamin Goodsell, the band
director, related some of his boys
hard experiences with the Chi
cago Symphony Qrchestra. These
were illustrative of the values of
musical training.
Guy Birchfield, president of
the Forest Park Music Club and
vice-president of the Lions Club,
explained how the Music Club
functions and told of some of its
accomplishments in its three
years’ life. $3,500 has been spent
on large instruments which the
individual student cannot afford
to buy, $1,500 on band uniforms
and SSOO on insurance and mis
cellaneous things. Further the
students own $3,000 worth of
small instruments.
He explained the need for
more large instruments. It will
be necessary for other organiza
tions than the Board of Educa
tion to furnish these, since their
budget allows only S2OO for music
yearly. This is used only to buy
sheet music. The Forest Park
Music Club has set as its goal an
opportunity for every child to
play an Instrument without re
gard to his financial status.
The program was concluded
with three selections by Peter
Leistl on the flute. He was ac
companied by his mother. The
selections were “Donkey Sere
nade,” "Old Black Joe” and
"Arkansas Traveler.”
SARAH ANN'S
COOKING CLASS
The imagination of the cook is
really taxed these hot days to de
vise interesting food that appeals
to the jaded appetitles. These'
cakes will serve the dessert prob
lem.
CARAMEL SPICE CAKE
% cup butter or margarine
2y 4 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
% teaspoon soda
1 teaspoon salt
% teaspoon cinnamon
’/a teaspoon cloves
% cup brown sugar
1 cup buttermilk
3 eggs
Soften butter. Sift flour, sugar,
baking powder, salt, soda, and
spices into bowl with the butter.
Add brown sugar and buttermilk.
Beat vigorously for 2 minutes.
Add eggs. Beat vigorously for 2
minutes. Put in 2 paper lined 4
inch pans. Bake 30 to 35 minutes
in an oven (350 degrees!.
CARAMEL FROSTING
1 2 cup butter
1 cup brown sugar
% cup milk
3’/4 cups slifted confectioners
sugar
Melt butter, add brown sugar.
Boil 1 minute, stirring con
stantly. Cool slightly. Add milk;
beat smooth. Beat in confection
ers sugar, beating until spread
ing consistency. Spread on cake.
FUDGE CAKE
3 1-ounce squares unsweetened
chocolate
la cup milk
1 well beaten egg
2/3 cup sugar
Vi cup butter or margarine
1 cup sugar ।
1 teaspoon vanilla
2 eggs
2 2 cups sifted cake flour
1 teaspoon soda
>4 teaspoon salt
2/3 cup milk
Melt chocolate in a saucepan,
add milk, well beaten egg, and
l 2-3 cup sugar. Cook over low heat
until thickened, stirring con
stantly. Cool. Cream butter, add
1 cup sugar and vanilla. Beat in
eggs one at a time. Sift dry in
gredients together and add
alternately with the 2-3 cup milk.
Blend in the chocolate mixture.
Put into 2 paper lined 9 inch
cake pans. Bake in an oven (350
degrees* for 25 to 30 minutes.
Frost with chocolate frosting.
HEAVENLY HASH CAKE
1 stick butter
1 cup sugar
2 eggs
1 cup flour sifted
’a cup cocoa
i teaspoon vanilla extract
1 cup nuts
1 teaspoon baking powder
Marshmallows cut into small
piecea
Cream butter and sugar Add
1 egg and half the flour, which
has been sifted with the baking
powder Beat well. Add second
egg and remaining flour. Beat
well. Dissolve cocoa in a small
amount of water and add with
the vanilla to cake batter. Add
nuts Spread in a 7 inch square
pan Bake about 30 minutes in an
oven (350 degrees). While cake is
hot cover with marshmallow
pieces and cover with any simple
icing.
Foster Bros. Super Market
STORE HOURS
MONDAY - TUESDAY- WEDNESDAY 8:30 A. M.—6:30 P. M.
THURSDAY - FRIDAY - SATURDAY 1 7 __OPEN UNTIL 8:30 P. M.
SANSINENA
Roast BEEF
12-OZ. CANS
39c
LIBBY’S
Fruit Salad
303 TINS
31c
BORDEN’S
BISCUITS
CAN
lOc
Strained
BABY FOOD
Beech Nut or Gerber Strained
3 Jars
39c
Foster Bros. Pure lb.
COFFEE
77c
Tony
DOG FOOD
3* for
25c
For Dishes and Finer Fabrics!
TREND
LARGE GIANT
2 FOR 4*^ MH
39c 49c
CAPITOLA SELF-RISING
FLOUR
5-LB. BAGS 10-LB. BAGS
49c 97c
US Choice Meats
LB.
Loin STEAKS 69c
HEAVY BEEF LB.
Chuck ROAST 39c
FRESH LB.
Ground BEEF 29c
TENDER BEEF ’ LB.
LIVER 23c
BY THE PIECE LB-
BOLOGNA 39c
l
NBC PREMIUM
SALTINES
1 LB.
25c
♦
LIBBY’S BARTLETT
Pear HALVES
2‘/ z SIZE TINS
41c
/
COMSTOCK
Sliced Apples
24-OZ. TIN
23c
L & S SMALL DILL
PICKLES
12-OZ. JAR — REG. 25c SELLER
19c
Fancy Produce
GOLDEN YELLOW RIPE LB.
BANANAS
- xrCi^.-ui# v»
10c
WHITE 10 LBS.
POTATOES
39c
GREEN 2 LBS.
APPLES
25c
SUNKIST DOZEN
LEMONS
39c
CAGLE’S GRADE LARGE
EGGS
DOZEN
61c
DEL MONTE
CATSUP
14-OZ. JAR
21c
MORREL’S PURE
LARD
4 LBS.
63c
JOLLY GOOD
Peanut BUTTER
10-OZ. JAR
23c
’ -* - ■- . -m. .i -v-