Do you recall ?
the kerosene lamp, the wood stove, and other relics of the
- Well,
"good old days" on the farm . . . Where are they?
they've been replaced by modern electric appliances part
of the new way of life brought about by Rural Electrification.
Creating, too, a tremendous market for goods and services as
free Americans worked together to help themselves when there
was no other way to get electricity . . .
The members of the Rural Electrics
own and operate these systems . . .
they repay with interest every cent
they borrow from their banker, the
REA And, if unhampered, they will
... themselves
continue to provide for
their own dependable source of low*
cost electric power!
Habersham
azcmc asaaas
COMMUNITY OWNED • COMMUNITY BUILT • COMMUNITY BUILDER >
what more could anyone need!
(Some reasons why so many owners of other makes . . . low priced and high priced . . .
are making the smart switch to Chevy this year.)
ROOMIER BODY BY FISHER:
wider seats, more luggage space,
plus that famous Fisher Body
soundness. M IC 1C- M I RROli
FINISH: a new type that keeps
its shine without waxing or polish¬
ing for up to three years. BIGGER
BRAKES: better cooled with
deeper drums for safer stopping
and up to 66% longer life.
OVERHEAD CARVED WIND
SHIELD and bigger windows—all
Impala Sport Coupe—with a Magic-Mirror luster that lasts and lasts.
now— see the wider selection of models at your local authorized Chevrolet dealer's!
""
---------------------***
Stamey Chevrolet Company
piionj 5 - 25 ii Cleveland, Ga.
THE CT'EVELAND (GA.) COURIER
of Safety Plate Glass. Ill-TIIRII T
6: up to 10', more miles per gallon.
VIM-PACKED VH’s: eight to
choose from, with compression
ratios ranging up to 11.25 to 1.
/1 'LL COIL SI SPLNSION: further
refined for a steadier ride on any
road. TURBOGLIDE, POWER
GLIDE A\D LEVEL AIR suspen¬
sion head a full list of extra-cost
options that make for happier driv¬
ing. Be our guest for a pleasure test.
Whton
The French say no woman
over 30 should wear black,
brown, or dark blue against her
face. If you have a dress in one
of those colors, wear a light, flat¬
tering shade near your face in a
scarf or collar.
Hollow cheeks? Don’t place
rouge in the hollow. Instead,
blend rouge from the cheekbone,
around the hollutv. This neutral¬
izes the natural shadow in the
hollow, makes cheeks look fuller.
Few beauty aids are as impor¬
tant as sleep. To combat insom¬
nia, don't review the day’s prob¬
lems in bed. Check the position
of your bed—make sure the light
doesn’t glare in your eyes in the
v orning. Try a soothing warm
bath before you tumble into bed.
* * *
Actresses use this trick: to
freshen make-up in the course of
a long evening, they pat on a
little cold water, then blot dry.
• * *
When yoil apply lipstick, stay
on target. Check your teeth to
•make sure they’re not smeared.
A nd blot your lips with tissue to
complete the job.
“Recipes You
Will Remember”
INS
A handy recfpe booklet listing
Canada's favorite foods with ex¬
pert Instructions how to prepare
these dishes has been compiled by
Canadian Naitonal Railways from
popular specialized recipes used by
; chefs in Canadian National dining
cars and hotels.
j The recipes range from succulent
| codfish tongues as prepared in New¬
foundland, through steaming pea
\ | soup from old Quebec, to sizzling
cowboy steak from the wide-open
spaces of the West and British
j Columbia’s mate." "Cohoe Salmon Diplo
Copies of the "Recipes You Will
Remember” booklet may be ob¬
tained free by writing the Public
Relations Office. Canadian National
at 630 Fifth Avenue. New York.
IMPALAS: Four models . . . the
Sport Coupe, 4-Door Sport Sedan,
Convertible and 4-Door Sedan.
BEL AIRS: 2-Door and 4-Door
Sedans and a 4-Door Sport Sedan.
BISCAYNES: Lowest priced Chev¬
rolet models—2-Door Sedan, 4-Door
Sedan, Utility Sedan.
STATION WAGONS: A choice of.5
models—2-Door or 4—6-passenger
or 9 (reu r -facing back seat).
A delight to the palate and a treat you can now enjoy. Canadian
Style Bacon is one of the highest quality and most delicious
_ ' i, ..... vnn »an m.ra marl* hv curint the loins, then
Few people who do not raise
their own meat and do their own
curing can afford to eat this tasty
delicacy. But you who raise your
own pork can easily make the
finest quality Canadian Style Ba¬
con right on your own farm.
Canadian Style Bacon is not only
delicious, but keeps well and
once you try it you will always
want a supply of these sweet,
juicy cured loins along with your
hams, shoulders, and regular ba¬
con. How to cure your own bacon
is described in detail in a newly
released illustrated book entitled
“Home Meat Curing Made Easy.’’
“Goldeyes” Gourmets’ Delight
L '1
Pictured removing bones from a Lake Winnipeg Goldeye is Canadian
National Railways dining car steward Fred W. Ball. A pretty miss
watches while waiting to sample the gourmets’ choice of fresh water fish.
Lake Winnipeg ‘‘Goldeye’* Is
Manitoba’s gift to good eating and
a gourmet’s delight.
"Goldeye” is a fresh water fish
found mainly in Lake Winnipeg
and other waters in the western
Canadian province, and so popu¬
lar is the tasty fish, that all Ca¬
nadian National Railways dining
cars in the west, and some operat¬
ing In the Blast, feature the deli¬
cacy on their menus. And Cana¬
dian National chefs have their pet
recipes about preparing this fish.
Here are some of them:
“Baked Goldeyes". — After pre¬
paring the fish for cooking place
it in a frying pan with a small
quantity of fat or butter. Several
By JEAN HAHN
What happens when a recipe calls for
white wine or sherry and neither is at
hand? For Julie Newmar, glamorous
actress featured in the Broadway hit,
LiJ Abner, the answer is simple. She
simply substitutes Noilly Prat French
Vermouth, which, she says is her favor¬
ite cooking wine. And with good rea¬
son, too, for vermouth, by combining
wines and savory herbs, two ingre¬
dients called for in all good recipes,
provides the housewife with a handy,
easy-to-use blend of the world’s most
prized seasonings.
Fine vermouth like Noilly Prat also
make an ideal aperitif, she said. In
France, she pointed out, aperitifs are
designed to spark the appetite to
greater appreciation of the meal that
is to follow. And nothing, she says, fills
the bill more perfectly than French vermouth—chilled by itself,
on the rocks, or mixed % dry and % sweet
The following is Julie’s own version of an old cookbook recipe
for beef stew. The original recipe, in addition to calling for white
wine or sherry, also had canned tomato sauce, carrots and pota¬
toes cooked with the stew. But Julie says she omits these from her
stew because she thinks vegetables deserve to be cooked and
served separately.
BEEF STEW A LA NOILLY
% lb. sail pork (brought to a boil 1 large onion, chopped
in pan of water before using) 1 bouillon cube
2 lbs. chuck (cut free of gristie 12 pepper corns
and into bite size pieces) 3 whole cloves
1 tablespoon Hour 'A cup parsley, chopped
1 'A cloves garlic, chopped % bay leal
'A teaspoon pepper 1 cup water
'A cup Noilly Prat Extra Dry French Vermouth
Cut the briefly boiled salt pork Into thin strips and saute slowly In a large
skillet. When fairly crisp remove and put aside. Brown pieces of beef in
pork fat at high heat; add fried pork, flour, 'A teaspoon pepper. Bring re¬
maining ingredients to boil except lor vermouth and pour over meat.
Simmer covered for 3 hours. Stir occasionally and add extra wcter ii
necessaiy. Alter 3 hours cooking, turn oii beat, stir in 'A cup Noilly Prat
French Vermouth, place stew in casserole or bean pot and rsirigerate,
preferably overnight. When ready to serve, reheat la 300 5 F. oven for
about 1 hour. .. - .
Other subjects covered in the
book are: how to butcher your
pork; how to render and keep
lard; how to cut a beef carcass;
how to make corned beef at home;
and new ways of flavoring fresh,
and frozen meats. Of particular
interest to the fisherman or hunt¬
er is the section on wild game
and fish.
This highly recommended book
is available at your local meat
curing products dealer or by
mailing 25 1 to the Morton Salt
Company, P. 0. Box 781, Chicago
90, Illinois.
Goldeye will fit snugly in a pan
as they’re usually just under a
foot long and weigh about a pound
when netted. Let them cook on
top of the stove for about five
minutes, then place in the oven
for an extra five minutes. Peel off
the skin and serve with a small
cut of lemon. Garnish with parsley.
Another gourmet’s favorite is
"Steamed Goldeyes”. When the
fish is ready for cooking, place it
in a frying pan partly filled with
water. Fit the lid snugly over the
pan so that the steam penetrates
the fish. Let it simmer for ten
minutes. Then peel off the skin
and serve with a small cut of
lemon. Garnish it with parsley, rus
