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i touoh-mcomh. MnxcDocvnia. ga., maecs h, in. ■^TcnuMS* M VEIGHBO* 8 ^UcT^Tofctet citoau adjvinlne houses on S h street. They are audio B. C. Ward and Mi*. W. G. Hawkins. Judge Ward paved hit 66th birth day last December, and Mrs. Haw- kina will be 68 April 1st. Garbage Cans at Hatrbers. SENT TO YOU ON 10 DATS FREE TRIAL NEW CAKE RECIPES Tha Powerful New DeLuxe Model "K" EUREK A VACUUM CUIANEIc ^ lair and Thn 39= LIMITED TIMEI DOUBLE CASH TRADE-IN ALLOWANCE with New Type Brush for lint. Hair and Threads $0050 only Never have you teen such a powerful cleaner offered at such a low price. Built for heavy duty service. Try it in yourhomc-Free-(hen decide. $095 EM! OOWSI cxrrrioa chaffo. Pbonc at once. Request free trial. Only a limited num ber have been alloted for this great Free Trial offer. GEORGIA POWER CO—Milledgeville Phone 329 Sparla Phone 112— Eatonton. Phone 101 PHONE, Oil MAIL COUPON AT ONCE™ Please send the new improved DcLuxc Eureka to me on your special tree trial offer. Positively no obligation. City ^XIXIIIIlillllYITTTYTYTYy- NOTICE Tax Receiver’s Rounds '■* ■ I the following places on the dates stated in ord?r ttay make your 1936 Tax Returns. This is done for ’ en:su;e and I will appreciate your attention to this ,n t matter. • • r, l -nd, 318th District Merriwether Station ^Pnl 7th 322nd District Coopers ^th. 319th District Browns Crossing Mth, 115th District Mrs. Barnes Store ' !t ’. 105th District - Underwood’s 1 * 714th District Scottshoro 321 st District - Hardwick Briscoe wall Tax Receiver ^iXXXXXHUXIIIIXX ANGEL POOD CAKE 1 cup egg whites (8 eggs) 1-4 teaspoon salt I I 1-2 cups sugar 1 cup cake flour (sifted before measuring). 1 teaspoon cream of tartar 1 teaspon vanilla 1-2 teaspon almond < Add salt to egg whites, beat until foamy, add cream of tartar and continue beating until stiff, add su gar gradually using a folding motion add vanilla and mix thoroughly. Cut and fold in flour (which has been sifted four times). Pour in un- greased tube pan. Place in cold oven, set adjustable pointer at 325 de grees. Turn oven bottom switch to HIGH and close circuit breaker. Bake 60 minutes. ORANGE CREAM SAUCE 1 cup cream (whipped very stiff) 2 egg yolks (beaten) 1-2 cup sugar 1 orange (juice and grated rind) Add sugar, juice and grated rind to beaten yolks and cook until thick. Chill thoroughly and combine with whipped cream before serving. Serve this sauce very cold on slice of an gel or sponge cake. PLAIN LAYER CAKE 1-2 cup butter 1 cup sugar 2 egg yolks 1-2 cup milk 2 1-2 teaspoons baking powder 1 3-4 cups cake flour (siftod be fore measuring). 1 teaspoon vanilla 2 egg whites Cream butter, add sugar gradu ally and beat until the consistency 1 of whipped cream. Add beaten yolks and mix thoroughly. Sift * baking powder and flour together three times, add alternately with milk. Add vanilla, carefull fold in stiffy beaten egg whites. Pour into greased layer tire-. Bake at 375 degrees 20 to 25 minutes. BOILED ICING 1 cup sugar 2 egg whites 2 tablespoons water 1-2 teaspoon vanilla Place bottom part of double bail- • on surface unit and turn switch to HIGH. When the water begins to boil place unbeaten., egg whites, su gar and water in top of double boiler. Beat constantly with rotary egg beater until mixture gathers in side the blades on beater and is thick and creamy. Remove frOm range, add vanilla and n thoroughly. CHOCOLATE LAYER CAKE 5 tablespoons butter 1 1-4 cups sugar 3 1-2 squares bitter chocolate 3-4 cup milk 3 eggs 3 1-2 teaspeons baking powder I 1 1-2 cups cake flour (sifted be-1 fore measuring). 1 teaspoon vanilla Cream butter, add sugar gradu ally and beat until light. Add beat en eggs and melted chocolate, mix j thoroughly. Sift baking powder anil i flour together three times and add alternately with milk. Add flavor ing. Pour into two round greased layer tins and bake at 375 degrees 25 to 30 minutes. MOCHA ICING 5 tablespcns butter 6 tablespoons hot coffee 1 pkg. confectioner’s XXXX su-1 gar. 1-4 cup coaco Add butter to mixing bowl, hot: coffee, cocoa and sifted sugar. Bent | until creamy and spread on cold. 2 1-2 cups cake flour (sifted before measuring). 1 teaspoon flavoring Cream butter, add sugar gradu ally and beat until the consistency of whipped cream. Beat egg yolks until thick and add. mixing thoroughly. Sift baking powder and flour together 3 times and add alter nately with milk. Beat hard am vigorously. Add flavoring. Pour in to greased tube or loaf cake tin. Set adjustable pointer at 350 degrees. Turn oven bottom switch to HIGH and close circuit breaker. When cir cuit breaker opens place cake in oven. Reset adjustable pointer to 400 degrees and close circuit break er. Bake 45 to 60 minutes. ORANGE ICING Grated rind 1 orange 4 tablespoons orange juice 2 tablespoons melted butter 3 cups powdered sugar Sift sugar before measuring. To orange juice and grated rind add sugar, and mix thoroughly, then melted butter. FROZEN FRUIT SALAD 1 cup Mayonnaise 1 cup Cream Whipped 3 Cups Diced Fruit—Pineapple Peaches or orangus 2 Tablespoons Powdered Sugar 1 Teaspoon Gclfftinc 2 Tablespoons Cold Water. Add gelatine to cold water, let stand 5 minutes, soften over steam, and beat info mayonnaise. Mix may onnaise with diced fruit, (the fruit must be first coated with the may onnaise, as this prevents the fruit from becoming hard and icy). Add sugar to the whipped cream, and fold into fruit mix tun-. Pour into tray of electric refrigerator or in mold and pack in salt and ice for 3 to 4 hours. Seive on lettuce leaf and garnish with maraschino cherry. LAMB IDEAL FOR EASTER Freper Cooking of TradMJox ' day Meat Is Important. Traditionally, lamb is the choice for the Easter dinner and indeed, what a good choice it is. because its delicate flavor combines so perfect ly with all the early spring vege tables. But for such an occasion as the Easter dinner, the roast lamb must be at Its best, tender and juicy and browned 'o a turn, which means that it must be properly cooked. •And according to recent experi ments”, says Inez S. Willson, home economist, “proper temperature is one of the most important factors in making a roast tender and juicy.” Lamb '.ike other meats is best when cooked at a temperature of 300 to 350 degrees Fahrenheit. Any roast should be placed fat side up on a rack in an open roasting pan. No L-ater is added nor is the roast cov ered. The leg of lamb is a popular cut for the main part of the Easter din- but what shall we serve with it? Here i.~ a menu you may want to try. Easter Dinner Grapefruit with Mint Jelly Celery Olives Radishes Roast Leg of Lamb New Potatoes in Cream Buttered Brussels Sprouts Pickled Peaches Carrot and Raisin Salad Hot Rolls Butter Jdh Pineapple Ujpside-down Cake Coffee In buying the leg of lamb, do not have the retailer remove the thin papery-like covering known as the “fell.” The leg of lamb will cook more quickly and keep its shape better if this is left in place. The leg of lamb may be nicely garnished with pickled peaches and a bit of parsley. To carve, simply alioe down at right angles to the bone, enough slices to serve the en tire family. Then lift these slices off by cutting along next to the bone and parallel to it Speaking of lamb, the leg of lamb is not the only cut suitable for an Easter dinner. There is the should* er. You may want to substitute this for the leg of lamb in the menu given above. It is prepared in exact ly the same way. FOR 8ALE—A M of bright liksss* Grass Hay, I1I.N per too at ay barn, at Meriwether Mattes*. B. J. Hal man, MUMgeville, Ga., Rente L REX CAFE Ice Cream Parlor New and Modern From A Nickle ‘Hot Dog’ To a Banquet A TRIAL MEAN A PATRON SNOW’S LAUNDRY & DRY CLEANING CO. ^WESTERT* 1IU * **,1 ■ gains v , i —~ imin nooK“ iri M cti«to ' \ , uut * MoasittcnM‘ ««»«««« •» “‘clVm- egg > DATE BARS oiks 1 cud sugar 1 cup enke flcur (sifted befor neasuring). 5 egg whites 1 teaspon baking powder 1 poi-nd chopped dates 1 1-2 cups chopped English wal . rf itbedM *»• •“ ,s,n wl •'J'*, nut leats. 1-8 teaspoon salt Beat egg yolks until light, add sugar and salt mix thoroughly. Sift flour and baking powder together 3 times. Add dates and nuts to the flcur. rubbing well through the flour so as to separate them. Add to the egg and sugar mixture. Fold in the stiffly beaten egg whites. Pour in to greased tin to 1 inch in thickness. When taken from oven let stand in pan until cool. Cut in bars 1 by 3 inches and roll in powdered sugar. Set adjustable pointer at 325 de grees. Turn oven bottom switch to HIGH and close circuit breaker. When circuit breaker opens place date bars in oven. Reset adjustable pointer to 350 degrees and close circuit breaker. Bake 45 minutes. GOLD CAKE 3-4 cup butter 1 1-4 cups sugar 8 egg yolks 3-4 cup milk 4 baking powder Sanitoning, the nationally advertised cleaning method which wc use, uowr carries the guarantee of Good Housekeeping magazine. This guarantee was granted by Good Housekeep ing only after a careful in\cstigation of the Sanitone process and Sanitone licensees. Vie arc proud to display the guarantee as addi tional evidence that our Sanitone service represents tin- finest quality cleaning available. We invite your putrouagt. , Snow’s Laundry and Dry Cleaning Co. Phone 440 Your Furs and Fur Triuned Garments COLD STORAGE Your Woollens, Coats, Suits, Drapes, Etc. MOTH-PROOF STORAGE Protection Plus Insurance at Low Cost Call 440 for Complete Information