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■J O.M EN’S ORGANIZATIO NS OF BALDWIN CO UN T Y
itooe 436 or 362 to report activities and give announcements. AS reports must be in die day following meetings and not later than nine o’clock Wednet day morning of each week.
announcements
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First
MINISTERS AND DELEGATES GO
[TO CONFERENCE NEXT WEEK
Rev. Horace S. Smith, pastor of
the Millcdgeville Methodist church;
Rev. R. E. Shea, of the Milledge-
ille Circuit; Rev. J. M. Guest, of
the Midway church. Dr. E. C. Atkins.
Chaolin the State Prison Farm.
Messrs. Miller S. Bell and Milton
Webb, delegates from tl? Augusta
District, will leave early next week
for Atlanta to attend the north Geor
gia Conference which convenes in At
lanta Wednesday. November 29th.
Bishop Ainsworth will preside
over the Conference, and there will
be many important questions to come
up for consideration.
misting and serve the onions andi Cut chocolate in small pieces. Add
apples around the meat. sugar, flour and salt. Add milk and
Baked Round Steak I egg yolks. Cook in double boiler
2 1-2 pounds round steak, 1 Inch j until pudding thickens. Stir fre
thick.
1 thinly sliced onion
1 green pepper
1-2 tcaspon horseradish, grated
FISH BAKED IN MILK
Sometimes the leaner fish, such as
halibut or haddock, seem a little dry
, ... . Tt | after cooking in the usual ways. To
Baptist Woman a Missionary Un» i avo j d thj Si and a j so to enr i 0 h the
j rn . General Meeting. j dish by adding milk, the following
Presbyterian Woman’s Auxiliary. > recipe is recommended. The sliced
r : rele Meetings. cnion enhances the flavor for most
Methodist Woman’s Missionary persons. If desired, evaporated milk.
Society. General Meeting.
American Association of Uni
versity Women.
Catholic Woman’s Study Club.
First Tu«*day
American Legion Auxiliary.
Firat W*d«i«»d*7
Baptist Girls Auxiliary Meets
Every Wednesday Afternoon at 3:30.
Sukey Hart Society, Children of
American Revolution.
First Friday
, may
reconstituted in the usual
be used, or dried milk.
Fish Baked In MUk
1 1-2 pounds haddock or other
lean fish.
Salt
Pepper
1 tablespoon flour
1 large onion sliced very thin
3-4 cup crushed crackers or bread
crumbs. /
1 1-4 cups milk
Clean and wipe the fish with
damp cloth. Cut in pieces for ser
Catholic Woman’s Study Group i n g and sprinkle with salt, pepper.
and flour. Put the pieces of fish in
a single layer in a shallow greased
baking pan. Cover the fish with the
cnion and then. sprinkle with the
crushed crackers or bread crumbs.
Add sufficient milk barely to cover.
Bake in a moderate oven (350 De
grees F.) from 45 to 50 minutes. If
the crackers or crumbs do not
brown in that time, put the dish
under the flame of the broiling
at 7:30 P. M.
After First Sunday
Midway Methodist Missionary So-
eicty meets on Thurud.y after the
first Sunday.
Second Monday
Episcopal Woman’s Guild.
Audubon Society.
Second Tn—day
United Daughters of the Confed
eracy.
Second Thursday
Eastern Star.
Second Saturday
Children of the Confederacy.
Third Saturday
Milledgeville Juvenile Music Club.
After Third Sunday
Harowick W. C. T. U. meets
Thursday after the third Sunday.
Third Monday
Presbyterian Woman's Auxiliary
General Meeting.
Baptist Woman’s Missionary Un
ion. Cirele Meetings.
Methodist Woman’s Missionary
Sc uety. Circle Meetings.
Episcopal Woman's Auxiliary.
Third Tuesday
SECRETS OF SUCCESSFUL MEAT
COOKERY
Whether you are dealing with the
choicest cuts of meat or with the
more economical and coarser fibered
cuts the success of the result de
pends entirely upon the methods
used in preparation. It is easy to
spoil the finest steak by neglecting
certain procedures in preparation
and still easier to render unpalat
able the cheaper cuts.
• Tender meats such as sirloin and
porterhouse steaks, rib roasts and
chops should retain their rich juices
—this is accomplished by applying
intense heat in broiling, panbroiling
or roasting. The cheaper cuts with
their coarser fibre should be scared
on the outside and then subjected to
Daughters of the American Revo-, moisture to keep the meat tender
lution. (long slow cooking with sufficient
Third Thursday and juicy. In making stews and soups
G M C Parent-Teacher Associa- < the meat should always be olaced
u. M. u. rar | jn cold waler and cooked very slow-
,<>n ' -yv- j FridsT ] - v for a lonB time ‘
Third T r*mmj Naturally the cheaper cuts are
The Midway Parent-Teacher As-1 mjjde mor<? succulenl and flavorsome
.ociation. I by the use of a varietyof season* [llruuHIK;l
•th Tustday j j ngs and condiments. The follov - | tkat
1 lemon
Salt and pepper
1 cup strained tomatoes
2 cloves, parsley
Place steak in roasting pan ana
top with a layer of onion. Add a
layer of green pepper cut in rings.
Dot each green pepper with horse
radish. Top each ring with thin slice
of lemon. Sprinkle with salt and
pepper. Pour tomato juice over all.
Bake uncovered in a moderate oven
for 2 hours. When done garnish with
parsley.
Lamb Roast
5 pounds lamb shoulder roast.
2 teaspoons salt
1-2 teaspoon pepper
2 tablespoons flour
3 large green peppers
2 cups cooked rice
1-2 cup chopped celery
•1 tablespoons chili sauce
Celery curls, paprika
V'ipo roast with damp cloth and
rub surface with combined salt, pep
per and flour. Sear roast in hot
oven, then reduce heat and bake for
2 hours. Cut peppers in two. length
wise. removing seeds and fibre and
fill with rice and celfery and chili
sauce. Place around roast and bake
until peppers are tender—about 40 |
minutes. Bn?to often. Serve with |
celery curls sprinkled with paprika.
Chicken and Noodles Baked
Cook a chicken until tender add
ing salt and one or two small dried
peppers. When tender pick the meat
from the bones as for creamed
chicken. Prepare noodles using one
egg. salt, a tablespoon of cream and
flour to roll as thin as paper. Cut
and dry for an hour or two. In a bak
ing pan put a layer of noodles, then
a layer of chicken, then another
layer of noodles, add a little broth
and cover with buttered crumbs.
Bake for half an hour.
Meat Balls
1 pound ground round steak
1-2 pound ground lean pork
1 tablespoon onion, finely cut
1 cup ci acker rrumbs
2 slightly beaten eggs
Dash of nutmeg
Mix the eggs with the ground
meat and add cracker crumbs, on
ion and nutmeg. Make into small
balls and brown in butter. Cover
with water and let cook slowly for
about one hour. When ready to serve
thicken gravy with flour.
Broiled Sweet Breads
Cut the parboiled sweet breads
in half, lengthwise. Spread
mixture of 2 tablespoons lemon juice
1-2 teaspoon salt and a little pepper.
Place under the broiling flame for
5 to 8 minutes. The cooking should
not exceed 10 minutes.
quenLv. Add Manilla and fold in egg
hites. Cool and chill. Serve plain
with cream.
Prone Pudding
1 cup prunes, cooked, stoned and
chopped
3-4 cup sugar
1 cup chopped nuts
3 eggs
1 tablespoon melted butter
3 tablespoons flour
1-2 teaspoon baking powder
1 teaspoon vanilla
Mix all together and pour into a
buttered dish. Bake for about 30
autes. Serve with plain cream,
whipped cream or marshmallow
chip.
Make a batter of one cup of flour,
one teaspoon baking powder, 1-4
teaspoon salt, add sufficient milk to
mix into a drop batter. Butter pud
ding cups, add a tablespoon of the
mixture, then a tablespoon of the
cherries. Cover with another spoon
ful of batter. Leave plenty of room
in the cup for rising. Set the cups
into hot water, cover closely and
boil fifteen minutes. Use tne juice
slightly thickened for sauce, adding
a little butter.
Graham Cracker Podding
1 quart milk
3 eggs
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
Line a large pan aim graham
crackers. Slice bananas over them,
add another layer of crackers and
bananas and top with crackers. Pour
custard made of the ingredients given
■ them. Set in refrigerator
to chill before serving.
Orange Minute Tapioca
1-3 cup minute tapioca
1-2 cup sugar
1-4 teaspoon salt
1 quart milk( scalded
1 egg yolk slightly beaten
1 egg white stiffly beaten
1 teaspoon orange or vanilla ex
tract
Add minute tapioca, sugar and
salt to the milk and cook in double
boiler 15 minutes, or until tapioca
is clear, stirring vigorously. Pour
small amount of tapioca mixture
over egg yolk stirring constantly.
Return to double boiler and cook un
fold in egg white and flavoring.
Place few sections of orange in bot
tom of individual serving dishes and
cover with tapioca mixture. Garnish
with additonal orange sections and
whipped cream.
Woman’s Christian Temperance
Union at Methodist church.
Fourth Wednesday
Garden Club.
Fourth Thursday
Eastern Star.
Fourth Saturday
Music Club.
1 at and 3rd Wednesday
G. As. of Bnpt ; st church meet
every 1st and 3rd Wednesday P. M-
at 4:30 o’clock.
UVC11 cook until yellow 1 small chop
per onion in 2 tablespoons of fat.
Add the roast browning it well on
all sides. Then add 4 medium size
carrots, sliced; 2 turnips, quartered
The FERA has made final plans
for the- Nursey School at Hardwick
which will onen early next week.
Miss Annie E. Harper is in charge
Sunday SchZd rolms ot the Midway ' ttshUy and simmer for'Jh°“™
Methodist chureh. Work is now un- ; top ot stove or in » moderate
der way to make the place comfort- , t k and cut in
:.ble and adequate for the school. Pound a round steak am1 cm^
The people ot Milledgeville and, pieces for DP ^ wh , ch
Hardwick are responding enthusias- crumbs a have been added,
tically and generously by donations j salt and pepper ^ Rp _
of money, equipment and labor to- Brown q > together 1
ward the Reject. A fine spirit of,move ^f^ p ^ and
cooperation is shown. | onion. when half done
There are still many needs for the a spne “ of loma .
chool to make it more attractive add co pepper to taste,
and efficient. Any donations of ; toes. Add salt anOcp^ ^ fldd
money, toys, equipment or labor wall Simmer . . about 45 min-
be gratefully received. Phone Mbs until ^e^meat Is tender.
Annie Hamer at County phone 390- utes 0 _ . xcndcrloin
and she will be glad to call for any | S « d lend( , rloin lhe entire
,lonalioM - I length Brush the meat with salt.
H Arrr birthday
The Union-Recorder extends best and ccler> in equal amount^ Wrap
wishes for a happy birthday to t up and sUewer or ^e. liced
following who this week celebrate baking dish to roast with shred
ihclr brithdnv: , onions and apples. Baste during
Harmon Jordon. Jr.. Mr., -
£ t j- Chest Colds
Darden, Mrs. Julian Brown, * ‘ j rt them get a strangle hold. Fight
Dawson Allen and Mr. C. I. Newton, quickly. Creomulsion confines 7
PROOF OF THE PUDDING
There’s an old fashioned flavor
about the pudding type of dessert
that appeals to mo.rt people. And
fortunately there are scores of re-
under this head. If
veur repertoire is worn a little thin
by frequent repetition—why not try
some of these?
Hot Apricot Pudding
Rub a low baking dish with shor
tening. cover the bottom with cooked
apricots (dried, soaked nnd stewed).
Sprinkle the apricots wth 1-2 cup
brown sugar. Then make a mixture
of the following: 1 tablespoon short
ening. 1 cup granulated sugar, one
egg. beaten. 1-2 cup milk. 1 1-2
cups flour. 1 teaspoon baking pow
der. 1-2 teaspoon vannilla.
Mix as for a cake batter, then
pour over the apricots. Bake in a
4 hours before cooking, turning | mod cratc oven for 1 1-2 hours. Turn
the meat occasionally. In a Dutch | j nto a hot platter and serve at
recipes suggest methods of pre
paring different aits of meat in ways
calci lated to bring out their fullest
flavor.
Savory Pot Roast
Chop 1-4 pound of salt pork into
bits. Roll the pieces in a mixture
made of 1 teaspoon of salt 1-8 .ea-
• poon of pepper. 1 tablespoon fine
ly chopped onion. 1 tablespoon finely
chopped parsley and 1 teaspoon dry
mustard. With a sharp pointed knife
cut gashes in a 5 pound rump roast
of beef and insert the seasoned salt
pork. Place in a bowl and roll the
meat in 1-4 cup vinegar. Let stand
. „ ;n the authorized to refund your money on the
Mrs. w. S. Brooks has 150011 apot if your cough or cold is not rdievedbv
past week at her home on Creomulsion. Udv.)
Clark street.
with cream or foamy sauce, or
cream and a little apricot juice whip
ped together.
Date Podding
1 pound dates, cut fine
1 teaspoon soda
1 cup boiling water
1 cup sugar
1-2 cup butter
1 cup nut meats
1 1-2 cups flour
2 eggs
1 teaspoon baking powder
Cut dates fine, then add the boil
ing water and soda nnd cool. Ci jam
butter and sugar, add eggs. Add
dates and water, then flour and
baking powder and last the nut
meats. Bake about 1 hour in mod
erate oven. Serve with lt-mon sauce.
Recipe for Lemon Sauce
2 cups hot water
1 cup sugar
2 tablespoons corn starch.
2 tablespoons butter
1 lemon—grated rind and juice
Mix sugar and com starch, add
boiling water gradually, stirring all
the time. Cook 8 to 10 minutes.
Add lernon juice and butter. Serve
hot.
Chocolate Cream Padding
1 cup sugar **
4 tablespoons flour
1-4 teaspoon salt
2 cups milk
2 erg yolks
1 teaspoon vanilla
2 egg whites beaten stiff
2 squares chocolate
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