Newspaper Page Text
/VO MEN’S ORGANIZATIONS OF BALDWIN COUNTY
hone 436 or 362 to report activities and give announcements. AH reports must be in the day following meetings and not later than nine o'clock Wednctday morning of each week.
annoHIP
fc-KWJlff
They ■“*
EDITORS' NOTE:—This W
Jen . Or,«i~«W« .» MM
J(fe N. Tha a«tiv4*la#
. plane of Urn Make
elet ; e , will bn gabUated an thin
-ago and thn co nyarnti— sf
each club U nolicitad. If thare
i, . club that ban boom omittsd.
picnic notify tha aditar.
First Monday
Baptist Woman’s Missionary Un
ion. General Meeting.
Presbyterian Woman’s Auxiliary.
Circle Meetings.
Methodist Woman
Society. General Meeting.
American Association of Uni
versity Women.
Catholic Woman’s Study Club.
Firnt Taasday
American Legion Auxiliary.
Firnt Wadasnday
Baptist Girla Auxiliary Meets
Every Wednesday Afternoon at 8:““
Sukcy Hart Society, Children
Amerinan Revolution.
G. M. C. Parent-Teacher Associa
tion.
First Friday
Catholic Woman’s Study {Jrcup
it 7:30 P. M.
At MILLER’S aJ; ££?
Gift Headquarters - Gifts by the hundreds at extremely Low
Prices. Shop early, Avoid the last rush. Our Lay-away Plan will
help you make Christmas Shopping Easy. BUY NOW.
WAYNE STREET. NEXT TO HATCHER’S.
Children of tke jwfilwf.
Third Satarday 1 ~
Milledgeville Juvenile Muaie Chib.
Third Meaday
Presbyterian Woman’s Auxiliary
General Meeting.
Baptist Woman’s Missionary Un
ite. Circle Meetings.
Methodist Woman's Missionary
Society. Circle Meeting*.
Episcopal Woman's Auxiliary.
Third Taaaday
Daughters of the American Revo
lution.
Third Friday
The Midway Parent-Teacher As
sociation. . .v
Fourth Tuesday
Woman’s Christian Temperance
Union at Methodist church.
Fourth Wednesday
Garden Club.
Fourth Thursday
Eastern Star.
Fourth Saturday
Mtuic Club.
MISS HASSLOCK ATTENDS
CONFERENCE IN KNOXVILLE.
Mi « Clara Haaslock, head of the
Department of Home Economics at
«• S C. W, was one of the four
representatives of the state of Geor-
al a conference held in Knox-
n e. Tenn., recently at which Eco-
>">m C Security in the Home and the
b.nation nf agriculture and in-
u ;r V Was iliscuSSCd.
Havdock attended the
nn-nce at the invitation of 1
Msrris. head of the H
uiimmir, ,] p u rtment at the 1
er-::y 0 f Tenn. Representat
rom th,. states interested in
° nn< ‘ '*'' 'Tilley development y
invited to the meeting. The dis
on the relationship
frculture and industry, hour
problr-mss and other matters dea
.. h ' he government experimen
, Tennessee valley. Promii
P«ker* were Dr. Alfred Mon
of the Tennessee valley
an d Dr. H. A. Morgan, pi
j" 1 °f the University. Miss H
** ** s named on an impor
nittee, dealing with the um
r,C!, y in the home. Represe
cul? fr * m the state coUege of a
crr ‘. extension department
state department of home .
mic ’ were also present.
^ hil * «n the trip Miss Hara
pf. “ a : Fecial study of the Pi 1
' "’"untain school, at Gstti
in v 1,10 Cherokee Indian scl
North Carolina and the build
equipment of the home
T ‘ 1 department of the Uni
ilh . Tcn "eeraee. While in Ki
: Has.dock made a taB
, ' 'ehool taught by Mis$ SI
Cafeteria management
r
G. S. C. W. ALUMNAE TEA
FRIDAY DECEMBER 1ST.
The member* of the Baldwin
County G. 9. C. W. Alomfae A>
sociataon are cordially invr.ed to
participate in a* many of the activi
ties of the Thanksgiving Alumnae
reunion as possible. They aw ms fol
lows: Alumnae Counefl meeting, Fri
day December 1, 9:80 to 11:00 A.
M., Room 10 Parks HaB Alumnae
Chapel, 11:00 to 11:30 in the Rich
ard B. Rumell Auditorium; Alumnae
Tea, 4,30 to 6:30 in the College Tea
Room, Miller Bell Halt
If it ia not possible for you to
attend all of the meetings, perhaps
each Baldwin Cbunty member can
attend at least one and help to wel
come the Alumnae from other sec
tions of the State back to our caim-
pui Our college needs you to join
in the comradeship of such occasions
as well as the service which you 8 o
generously give.
talk shewed study of her subject
matter and knowledge of roses, the
choice of various verities, how to
prepare and bow to take care of
them. Miss Simpson uUted that the
love of roues *u eseential to sue-
eem in dealing with them.
One of the most enjoyable of fea
tures each meeting is the Round
Table discussions with some dub
member as the leader, Mrs. Sam
Anderson being leader for this meet
ing. At this time any member may
ask or anqwer questions—and usual
ly they pertain to things that it is
beat to attend to during that month
—such as planting or transplanting.
Those members who were absent
missed a very important feature
which was held first at this Novem
ber meeting and that was the plant
exchange. Nearly all members pres
ent brought some plants and every
body had a happy time hunting
around to sec what among them she
most desired.
GIRL SCOUT NEWS
Did you see the parade? The Girl
Scouts hope so because they were
very proud of their Goat. There
were seven Scouts in full uniform
who rode in the esr which was deco
rated with a big blue eagle on the
radiator, -he Scout trifoils on the
aides and rear. There were also
crepe paper streamers and placards
bearing "Girl Scouts". After the pa
rade was over the Scouts returned to
the Practice School where the rest
of the troop joined them. Then they
all marched to the exercises held in
the Auditorium. After the exercises
were over, the Scouts aided in giv
ing the people at G. 3. C. W-, in
town, and at G. M. C. before and
after the football game an oppor
tunity to buy American Legion pop
pies. Everyone was so filled with the I
rpirit of Armistice Day that they
bought nil the poppie.o before night
MARY LOUISE COX, Reporter
MUSIC CLUB MEETS SATURDAY
The Millcdgoville Music Club will
meet Saturday afternoon at three-
thirty at the home of Mrs. Godfrey
Ostermnn. Mrs. Osterman and Mrs.
Porter wil ibe joint hostesses,
entertainingly.
MIDWAY P. T. A. MET FRIDAY
The P. T. A. of the Midway
school held the regular monthly
meeting Friday afternon. At the
business meeting plans were discuss
ed as to raising funds to be expended
in beautifying the grounds.
Mrs. C. B. McCullar delivered a
most instructive and helpful address
on L.iderstanJing the Child. She held
the closest attention of her hearers,
as she presented her subject most
GARDEN CLUB HEARS TALK ON
ROSES
■eek on Wednesday after-
the Baldwin Hotel, the
• meeting of the Garden
held with the main feature
Roses by Miss Mary ShnP
S-mp.*rn proved to all pres-
shc knew her subject. Her
PEABODY HIGH SCHOOL NEWS
As the closing celebration for
Book Week, the High School classes
presented “skits" during their Eng
lish period. These qkits were taken
from the more popular books. After,
each class made its contribution, the
whole class voted on the prixe win
ning performance.
The "skits" that won first place
were: "Little Lord Fount-leroy”; in
the eighth grade. “The Revolt of
Mother’’, in the ninth grade, "Tom
Sawyer’’, in the tenth grade, and
Penrod and Sam”, in the eleventh
grade.
Those who participated in the
winning "skits” were: Laurett Bone.
Syble Roily. Corine Tucker, Dorothy
Smith, Mildred Lnvendar, and Mel
ba Robinson, in the eighth grade,
j Eugenia Shy, Jewell Ruis. Reberca
Smith. Annelle Roger*. Em'Jy Shealy,
Ev e Skelton. Rosalie Shouse. and
Frances Re : d. in the ninth grad".
Nellie Butler, Martha Alexander.
Esther Ausley, Marge ret Bass, Nor-
nm Babb, Nancy Beard. Virginia
Baston, and Anita Babb from the
tenth grade. Jane Little, Maurice
Kinney, Elizabeth Martin, Rachel
McMullina, Pauline Layfifeld, Ruby
Proctor and Viva Sullivan, from the
tenth grade.
The physical education classes
have been divided into the "Brown”
and "Gold” sides for a tournament
to be held in basketball. This tourna-
-ment which starts Monday, November
27, will be played in the tenth grade
classes. The winner of these will
play the eleventh grade.
Peabody H'gh School is glad to
welcome back one of its old students
Vera Hooten, after living in Macon
for a short time, has moved back to
to Milledgeville.
Peabody High School wlshei to
extend heart felt sympathy to Miss
Jenkins, murfc teacher. In her rec
ent bereavemnt.
NATASHA MASHKOFF, Reporter
Hunting .•••«» open—Fr«.h .toe*
loaded •belli. All loadi—HATCHERS
JUVENILE MUSIC CLUB
Hie Milledgeville Juvenile Muaie
Club met at the home of Mrs. N. P.
Porter, counselor, Saturday after
Boon, November 18th. After the
busbies* meeting the subject chosen
for the appreciation hour was
"Nature in Mode".
Hie following children took part
In the program: Roy Nelson, Amelia
Bullock, Martha Chandler, Eula
Flake Patman, Jean Rent*, Grace
Thoren, Elisabeth Ray, BUly Brant
ley, Carolyn Wood, Archie Neill,
Roberta Robinson, Mary Bryan,
Hitchcock.
HOME ECONOMICS CLUB
The Home Economic* Club Pea
body High School had ita regular
meeting on Wednesday November
15.
The meeting was called to order
by Martha Chrtty, President. Old
business wan called for and there
were three resignations: Secretary,
Mellicent McWhorter; Vice-Presi
dent Salina Bonnell; Chairman of
Program Committee, Josephine Bone.
The officers elected in their places
were Secretary, Haricttc Terry:
Vice-President Vivian Edmonds,
Chairman of Program Co.nmitteo,
Martha Daniela
A Thanksgving program had been
planned as follows:
"Origin of Thanksgiving"—Mary
Louise Cox.
Poem “The Com Song’’—Mar
jorie CaldwelL
Play "The First Thanksgiving”.
The characters were: Marjorie Stone,
Mattie Beal Butts,, Corinne Tucker,
Katherine Tabb.
The program was enjoped by all.
after which the meeting was ad
journed.
FRANCES HOLLINSnEAD,
Reporter
MEAT DISHES THAT STRETCH
THE BUDGET
Often it is hard to make the food
budget stretch out until the end of
the month, so here are suggestions
for low-priced, yet tasty meat dishes.
They are suggested by Inez S. Wil
son, home economist.
Barbacaod Sparerih*
2 onions, thinly sliced
2 set* pork spareribs
1-4 teaspon tobarco sauce
1-2 cup ketchup
1-8 teaspon chill powder
11-2 teaspoon salt
1 cup hot water
Place half of the spareribs in the
bottom of a baking dish. Sprinkle
with salt and cover with the thinly
sliced oniona Place tho second half
of ynreribs on top. Make a sauce
by combining ketchup, tobacco sauce
chili powder, and hot water. Pour
th ; s over the meat. Cover, and bake
in a moderate oven <350 degrees F.)
until done, about 2 hours.
Haricot of Lamb
2pounds lean breast of lamb
2 tablespoons lard
Flour
4 carrot*
2 turnips
4 potatoes
8 oniona 4kod
1 tablespoon parsley
Dumplings
Salt and pepper
Sugar
Cut tha breast of lamb into pieces
qiitable for serving. Dredge with
floor and brown on all side* in hot
lard. Turn into a heavy sauce pan
and cover with hot water. Cube the
carrots, turnips, potatoes and slice
the onion. Brown these in the hot
lard after the meat has been re
moved. Add these to the meat in the
kettle, and sfenmer until meat and
vegetables are tender. Season to
taste with salt and pepper mxd dash
of sugar. Thicken the gravy with
flour smoothed in cold water if
necessary. Ten minutes before serv
ing, drop in small dumplingn. Cover
closely and cook until dumplings are
done. Serve immediately.
G. S. C. W. SENIORS TO SPONSOR
RADIO PROGRAM
Members of the senior class of the
Georgia State College for Women
will leave for Atlanta, December 7.
where they will present a program
over WSB from 3:16 to 3:45.
Musical selections, gong?, and brief
talks on the philosophy and activi
ties of G. S. C. W. will occupy the
45 minute period.
The First Preibyterian church, in
which is located the Charles A Scl-
don organ, will be u*d as a broad
casting station.
While they are in Atlanta, tho
seniors will bo entertained at a
luncheon.
HAM APPEARS IN MANY GUISES
THAT LEND THEMSELVES TO
AUTUMN MENUS
Every housewife is familiar with
three or four ways to serve ham.
Finf there is the wholp roast,
crackling and savory with its golden
crust rtudded with cloves. Then the
old relinblc slice of ham—fried or
broiled to a turn and served alone
or with eggs. Perhap- in addition to
these two tfablo ways of serving
this general favorite she has other
recipes that utilize ham in some
way. Bot, perhaps of all the meats,
except beef, ham admits of a great
er variety in serving that allow*! its
frequent use on family or company
menus. It* piquant flavor blends
with other ingredients perfectly so
that it need never become tiresome
Here are some suggestions a* to it*
use.
A Whole Baked Ham
Wash and scrape the ham thor
oughly and soak overnight in a pan
with water to cover. When ready to
bake place the bam. rind, side up
in an open pan. Do not add water
and do not cover. Betwn 25 and 30
minutes per pound wil Ibc required
to bake a whole ham. For half ham*
proportionately lea* time Is needed.
Shank ends usually require from 40
Do 45 mhiutcq per ppun.d Whten
the hame is done remove the rind.
Make a paste of two cups of
brown sugar and three cups of fine
soft bread erumbtV one teaspoon of
prepared mustard and elder or vine
gar enough to moisten the mixture.
Spread the pasta over the fat cov
ering of tha baked ham and stick
long stemmed dove* Into tha surface.
Bake tha coatad ham for 10 minute*
In a hot over.
Bahad Ham SUaa WHh Piaaappla
Thick slice ham
1-2 eup brown dngar
1-9 eap bread erundw
1 teaspoon prepared mustard
8-4 eup pfeeapple Juiee
I or I slices canned pineapple
Tho slice at ham should be about
1 inch thick. Trim off rind aad lean
edge. Fry out a piece of tho fat in
an iron skillet. Brown ham on both
sides and tranter to a shallow bak
ing dish. Pour off the fat from the
pan dripping* and mftx with it th*
sugar, bread crumbs, mustard and
pineapple juiee .Cover the ham with
this mixture and bake without a lid
for 1 hour, basting occasionally?
About 15 minuteq after the hxm is
put into the oven arrange the pine
apple slices cut in halve* in another
shallow baking did) and pour over
them some of the liquid from the
ham, bake for about 45 minutes.
Turr tho slices during cooking.
Serve the pineapple around the ham.
Broiled Ham
Trim the rind and lean edge from
a slice of ham and cut the edgeq in
several places Itn prevent carting.
To broil by direct heat, lay thu ham
on a rack and place under the flame
of the gss oven. Turn frequently
and cook at moderate heat. Allow
about 10 minutes for a very thir
slice, 30 minute* for a hxm 1 inch
thick.
Creamed Ham
3 tablespoons butter or other fat
4 1-2 tablespoon*) flour
3 cups milk
3 cups ground cooked bam
1-2 cup chopped cooked green
pepper.
Salt
Pepper
Make a white sauce of the fat,
Dour and milk. Add the ham and
green pepper abd cook about 10
■minutes.
Season to taste with salt and pep
per and serve hot on toart or in a
rice ring.
Ham mad Potato Calm
8 cup* ground cooked ham
8 cups seasoned mashed potatoes
8 tables pono* chopped parsley
Bah
Tabasco sauCO
Mix the ham, mashed potatoes,
had parsley and reason to taste with
■sit and pepper and tabasco sauce.
-Mold into flat cakes, flour them
lightly and fry in hot bacon fat or
other drippings until brown.
Ham, C l*oo*o aad Groan Foggar
Salad
1 cap ground cooked ham '
1 cup finely cut celery
2 cream cheese
1-4 cup chopped parsley
Salt
8 medium size green peppers
Mix the ham, celery, cheese and
parsley thoroughly. Salt to taste.
Pack the mixture into the green
pepper qtnd dull. Cut the stuffed
peppers in slices and serve on let
tuce with French dressing-