Wheeler county eagle. (Alamo, Ga.) 1913-current, May 29, 1931, Image 2

Wheeler county eagle., May 29, 1931, Image 2

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Newspaper Page TextWHEELER COUHTY E^GLE. |I.SV A Year, in Advance OFFICIAL ORGAN WHEELER CO PUBLISHED EVERY FRIDAY ._ J. h. GROSS, Propretor.. Enter< : at the Post Office at Alamo, Georgia, as second class «*il matter, May 16th, 1913, under rt of March 3rd, 1879. WHAT’S THE USE? We no longer hear “What’s the use of book-learning?" but the t.ine wan when many people did not realize the necessity of an education and some who even doubted its practical value. So today there are people who auk ‘‘What's the use of registering births And deaths?” There are so many Federal and State activities that the average man and woman cannot be familiar with the purpose and need of all of them, but births and deaths are so important that every one should know why those human events nhould bo recorded. Then, what is the use of registering births and deaths? To safeguard Georgia's health and guarantee to our children their legal rights. In order to safeguard Georgia’s IheaHb, it is essential to have com plete jipd accarate information con cerning *#ch death, with the date, .cause of death and other details, so that the necessary measures may be Adopted to avert deaths from prevent able causes and lengthen the lives of human beings. The various public health agencies at'and ready to apply their Bcientlfic knowledge of dUaaee prevention, but the time, place and cause of death must be known in order to intelli gently apply those forces where the need is most urgent. ! Through vital statistics, registration of births and deaths, individual cities and localities in Georgia may learn their own health condition by com parison with other places and thereby determine whether the number of ,deatbe from any particular cause or causes is comparatively excessive, and could then devote especial effort to the reduction of those onuses tak ing an excessive toll of life. । To guarantee the legal rights ,of our children, it hi essential that the birth, with i*ie date of birth, parentage and other important facts, be made a mat ter of official record, to the end that cur child may have indisputable evi dence of such questions involving age, citizenship, parentage, right of inher dtenoe and many other questions of legal importance. i “What’s the use of registering births dxid deaths?” Because the evidence furnlMjed by these records frequently prevents long and expensive litiga tions. Because these records are needed Ju order that money from public nad private sources dedicated to the protection of life and the de velopment of the race may be wisely employed. Because a human being is sacred and, consequently deserves that there be a permanent record of his birth and death, the beginning and the end of his earthly existence. I -. > We Are Proud — Georgia has taken the 42nd place in the list of States in deaths from j raujos due to childbirth, and yet we cannot boast. Georgia for a long time flood 47th. and passing up the line to 42nd place is some progress, but not nearly enough to satisfy anyone who has the interest of mothers and Ha lles at heart, says our State Board of Health. Georgia must go up the line rtill farther in the next year or so; we ca* do this if we try. The report recently issued by the Census Bureau shows that Georgia, with a maternity mortality rate of 9.3 •or thousand live birth is exceeded Jty four sther States. These are South Carolina with 11.4, Alabama 9.9, Lpu islan* 9.9 and Florida 9.5. In 1938 we lost 622 mothers from puerperal causes; in 1929, 550, so there v/ero 72 mothers saved. Seventy-two d<rea not look like a large number, but, if your wife or mother were am«os the number saved, it looks mighty good. Dan’t you think so ? We must do all wc can to save our mothers, for the reason that mothers are worth saving, and for the further reason that when mother dies orphan babies are left without her loving care. To save mothers, we do not know of anything of more importance than the very best of expan prenatal care by » competent physician. Books on this subject are sent Cree by the State Board of Health. A riot br?ke cut in a Hungari . n boarding house in New York Lecauae prunes were served three days in succession for des Simple Lunches to Tempt Fickle School Appetites By JOSEPHINE B. GIBSON Director, Heme Economies Dept., 11. J. Heinz Company PLANNING luncheon for the children—and having it ready when they come home hungry from school—is a problem that con stantly confronts millions of women. And about this time of year the task becomes even harder, since fresh Spring fruits and veg etables are not yet procurable in most markets, and children are tir ing of the foods served through the long winter months. The school-day lunch is a most important meal, too. While little surprises—in the way of new dishes, or old ones dressed up a bit --are invaluable in making it a bright and happy occasion, the menu must be well-balanced, and should include a generous amount of the milk so necessary for grow ing children. Below are a number of easily prepared lunches that have been worked out with busy mothers in mind. And they have been care fully planned to appeal to the chil dren, too: Cream of Tomato Soup Buttered Toast Pintapple Pinwheel Salad Rolls MUk Creamed Eggs on Toast Apple Butter Muffins or Roth Milk or Cocoa Cooked Spaghetti in Tomato Sauce li’aldorf Salad Broun Bread Sandwiches Made with Sandwich Relish Milk Creamed Tuna Fills Sandwichcx Baked Apples with Currant Jelly Cookies Peanut Butter Cutlets Hot Rolls Lettuce SalarFwith Russian Dressing Sliced Oranges with Cocoanut Drop Cookies Milk Pineapple Pinwhe c I Salad: 12 shew pineapple; 1 unaU Jar Peanut Butter: lettuce. Familiar Foods in New Guise D v FREDERIC FRANCOIS GUILLOT * Chef, Hotel Astor, New York City FEQUENTLY the most com monplace dish can be given an added appetite appeal by some slight variation in the method of preparation. Sometimes no more is required than a knowledge of seasonings — & little sugar along with the salt and pepper, for instance, to restore the gar den freshness of vegetables. Again, the re sult may be at tained by th -of two or more fa miliar ingredi ents. In the secret of achieving Op Chef Gulllot such escapes from the ordinary routine lies many a famous cook's reputation for supreme excellence in the culinary art. The housewife who recognizes the value of this secret, and gives it practical ap- Fritters Give Distinctive Touch FREDERIC FRANCOIS GUILLOT Chef, Hotel Astor, New York City FRUIT fritters, served with pow dered sugiw ur a fruit sauce, always add a distinctive touch to the main course. Apples, bananas, oranges, peaches and pineapple all make delicious fritters. Their lightness and note of sweet ness offer a re freshing con trast to the other, heavier foods with which they are eaten. Syrup drained from can ne d fruit can be used ns the basis of an ex cellent fritter sauce. Cook syrup from the Chef Guillot can for ai out five minutes with one tablespoon eugar and a little lemcn juice. Thicken with one teaspoon cornstarch, cool slightly and serve with the fritters. Apple Fritters—Peel the apples COUNTY OAGLK, ALAMO. G&MA Spread a slice of chilled pine apple with Peanut Butter and cover with a second slice. Cut into quarters, and arrange on a bed of lettuce to form a pinwheel. Place a cherry in the center and garnish with Mayonnaise Salad Dressing mixed with a little pineapple juice. Creamed Eggs on Toast: egga; 2 tablespoons butter; 3 Utbleapoona flour; Vj teaspoon salt; Vs teaspoon Ww cestCTithlre Bouse; 1 cup milk: 1 table spoons Tomato Ketchup; Vt cup buttered crumbs. Melt butter, add flour and stir until well blended. Then add salt, Worcestershire Sauce and milk, and cook until thick. Add Tomato Ketchup and pour over the eggs. Serve on buttered toast. Creamed Tuna Fish Sandwiches 1 1 cup tuna Ash; 3 tubl.-spcona butter: 3 tablespoons flour: teaspoon salt; I*4 cups milk; 3 tablespoons Preserved Sweet Gherkins, chopped; paprika; dash of Worcestershire Sauce. Steam flah over hot water until heated. Melt butter, add flour and salt, then milk. Cook until thick, and add the chopped gherkins. Spread buttered toast with a layer of fish', cover with sauce, a second layer of toast, and more fish and eauce. Garnish with paprika and slices of pickles. Peanut Butter Cutlets: l cup hot milk; 14 teaspoon call; pepper: sliced bread. Mix Peanut Butter with hot milk and seasonings. Drop gllcea of bread into this mixture and fry in 2 tablespoons hot fat Garnish with Pickles or Stuffed Spanish Olives. Drop Cookies: 1 cup flour; V* teaspoon soda; *4 teaspoon ground cloves; 14 teaspoon nutmeg; % teaspoon cinnamon: 3 tablespoon* sour milk; I’4 cups Rice Flakes; U cup uuU; *4 cup raisins. Cream shortening with sugar, and add well beaten egg. Sift flour, soda, ground cloves, nutmeg, cin namon, and add alternately with sour milk. Then add Illce FlalFrs that have been crumbled with a rolling pin. Add nuts and raisina. Drop by teaspoons on a greased baking sheet and bake in a hot oven —425 to 450 degrees F. —for 8 to 10 minutes. This makes about two dozen cookies. plication In her kitchen, Is well on the road to establishing a similar reputation in her own circle. Stuffed Cucumbers —Cut four me dium-size cucumbers in half, length wise. Cook until tender in boiling, salted water. Scoop out centers and fill with following mixture: one and a half cups cooked rice, three fourths cup chill sauce, two tea spoons vinegar, two teaspoons tomato ketchup, two teaspoons su gar, one-half teaspoon paprika, salt to taste, and one onion chopped line and sauted in two tablespoons but ter. Serve very hot. Tomato au Crouton — Add two tablespoons tapioca to three fourths cup boiling water and cook in double boiler. Place six or eight whole peeled tomatoes in baking dish. Sprinkle with three-fourths cup sugar, one teaspoon salt, and one fourth teaspoon pepper. Pour tapioca over tomatoes. Melt four tablespoons butter, add one cup coarse bread crumbs, mix well and pour over tomatoes. Bake one hour in slow oven. and slice them, removing seeds and core centers. Sift together one half teaspoon baking powder, one eighth teaspoon salt, and one cup flour. Combine with one-halt cup milk and one well-beaten egg. Flavor to taste with non-alcoholic brandy flavoring. Melt four table spoons butter in frying pan. Put apple slices one at a time into cup together with two tablespoons of the batter. Pour contents of cup Into frying pan and fry to a rich brown. Drain fritters on brown paper. Orange Fritters— For orange frit ters, peel oranges, separate into sections, remove membranes and seeds without breaking up sections, and drain before placing hi the batter. Other fruit fritters can be prepared in the same manner, al ways draining off the superfluous ■■'.lice before combining with -the better. For banana fritters, a lemon sauce is especially good. To one cap of lemon juice add three fourths cup sugar and an inch-long stick of cinnamon, and cook slowly for about ten minutes. Free Show Music and Dancing—-Another Big Day NEW CITY MARKET SATURDAY, MAY 30, 1931 BARGAINS SUGAR 10 pounds for 48c 25 pounds for $1.20 100 pounds for $4.60 Vinegar, per gallon 20c Extract, 25c size 05c All candy and chewing gum, 3 for 10c All laundry soap, 3 for 10c All wash powders, 3 for 10c All salt, 3 for 10c Charmer Coffee, pound 15c Our Brand Coffee, pound 15c Pure ground Coffee, pound 15c All Cigaretts, tax paid 15c We have the most complete stock of Groceries and Meats of any place, and we invite you to come and make our place your headquarters while in town. We are daily striving to give you more for your money. We pay cash, we sell for cash. We buy in quantity lots New City Market ALAMO, GEORGIA Some Simple Sunday Night Suppers You And Your Friends Will Enjoy By JOSEPHINE B. GIBSON Director, Home Economics Dept., H. J. Heinz Company AN informal gathering of friends for Sunday evening supper can be made one of the most enjoyable occasions of the entire week. Par ticularly if the meal Is kept ex tremely simple. The food either should have been cooked the day before, or else be of a type that is easy to pre pare and serve. Fruit salads, dainty sandwiches, rarebits, and crisp waffles are among the many dlshoa admirably suited for the main course of these Sunday night suppers. For dessert, there prob ably will be cake or pudding left over from dinner; or, If not, fresh fruit or a mixed fruit cup are eusy to prepare. You will find the following menus for Sunday suppers popular with both your family and your guests. Why not plan to serve one of them next Sunday? Supper Sandwiches Over-Night Fruit Salad Cookies Tea Molded Supper Salad Brouxvßread-and-Butter Sandwiches Stuffed Spanish Olives Dill Pickles Devil’s Food Cake with Caramel Frosting Gherkin Fruit Salad Nut and Celery Sandwiches Chocolate Wafer Dessert Deviled Rarebit on Toast Cubes Sandwich Relish Sandwiches Peach Tarts Tea Supper Sandwiches : Slice white bread hi Inch thick, and spread with Prepared Mustard Sauce. Flake one can tuna fish and mix with Sandwich Relish, using half as much relish as fish. Spread be tween slices of bread and press firmly together. Dip in slightly beaten egg to which has been added hi cup milk, salt and pepper. Brown quickly in several table spoons butter and drain on un glazed paper. Serve hot, garnished with a tiny lettuce cup filled with India Relish. Over-Night Fruit Salad: 1 egg. beaten; 2 tablespoons Pure Vinegar; 8 tablespoons sugar; 1 cup white cherries; J cup pineapple; 1 cup marshmallows; 1 qr.nge; 14 cup whipped cream. Put egg in double boiler, add Vinegar and sugar, stirring con- FLOUR We buy it by the car. You save the difference. Red Rose, per bbl. $5.25 Perfect Biscuit, bbl. $5.75 Swans Down, bbl. $6.25 We guarantee every sack to give you perfect satisfaction or we will cheerfully refund your money-—guarantee you can’t buy as good flour as cheap from any one. fish Fish, all kinds, every Friday and Saturday. See us first. stantly until thick and smooth. Cool and fold in whipped cream and diced fruit. Mold in ring mold and set in refrigerator over night. Molded Supper Salad ; ‘.'“V?**? 1 ** oi Tomato Soup; 2 cakes soft white cream cheese; 1 cup Mayonnaise Salad Dressing; 1 table spoon gelatine (soaked in cup cold wateri; *4 cup celery; 1 green pepper, chopped; % cup Stufled Spanish Olives, sliced. Heat the Tomato Soup, and add cheese, salad dressing, and gela tine. When this begins to thicken, add celery, pepper and olives. Mold in individual molds, chill and serve on lettuce, garnishing with sliced olives. Devil’s Food Cake: Yf, cap bot ter; I'4 cups sugar; 2 eggs; 1 teaspoon vanilla; 1 cun sweet milk; 2’4 tablespoons Distilled* Whits Vinegar: 2 cups pastry flour or 1% cups all-purpose flour; 1 teaspoon baking pow der; 1 teaspoon soda; *4 teaspoon salt; 3 squares bitter chocolate. Cream butter, and add sugar gradually. Add one egg at a time, beating 2 minutes after adding each. Add Vinegar to milk gradu ally, stirring rapidly. Then add flour sifted with the baking pow der. salt and soda, alternately with milk. Last add vanilla and melted chocolate. Pour into a greased loaf pan, and bake at 350 degrees F m for 45 minutes. Spread with Caramel Frosting. Caramel Frostina: l r „S' ips brown sugar; 1 teaspoon Distilled White Vinegar; *4 tea spoon salt; *4 cup milk; 2 tablespoons butter. Mix ingredients, wipe down sides of pan and bring slowly to a boil, keeping lid on pan. Cook to soft ball stage—236 degrees F. Add butter, cool until lukewarm; then add vanilla and beat until creamy, and spread on cake. If it becomes too stiff, add a few drops of hot water and mix thoroughly. Gherkin Fruit Salad: a apples; 2 slices pineapple; cup chopped Sweet Gherkins; cup nuts; 2 toaopoons lemon juice; cup Mayonnaise Salad Dressing. Dice oranges, bananas, apples, and pineapple, and add nuts. Gher kins and lemon juice. Chill thoroughly, and add Mayonnaise. Serve in lettuce cups and garnish with Mayonnaise and Maraschino cherries. Nut and Celery Sawi^hcsi Chop y cup walnuts and 54 C ”P celery very fine. Moisten with Mayonnaise Salad Dressing, spreadl on thin slices of buttered bread,, and cut into spade, heart, diamond; and club shapes. Chocolate Waf.er Dessert; Use 1 package chocolate wafers. Whip 54 pint cream, add 2 tablespoons sugar and % teaspoon vanilla. Put wafers together with thin layers of whipped cream to form a long cylinder, and coat the outside thinly with whipped cream. Set in refrigerator for 2 or 3 hours and cut in diagonal slices. Deviled Rarebit: ‘ 2 tablespoons sour, 1 medium can Cream of Celery Soup; 1 3-or. can deviled ham; 2 hard cooked eggs; Buttered toast cubes. Melt butter, add flour, soup and ham. Cook until soup thickens slightly, add diced hard cooked eggs, and serve on toast cubes. Garnish with slices of Spanish Manzanilla Olives. Ppnrh Tnrft- 2 CUPS sifted flour; I ions. teaspoon salt . Us . spoons baking powder: % eup fat; ri cup water; Currant Jelly; 1 can peaches. Sift flour, salt and baking pow der. Cut in fat and moisten with enough watereto form a stiff dough. Roll 1/8 inch thick and cut in rounds. In center of each, place ’4 canned peach from which juice has been drained, and fill cavity with Currant Jelly. Roll pastry up around peach and press edges to gether. Bake 20 minutes at 450 degrees F. Serve hot or cold, with following sauce: 1 cup poaeh Juice: 2 teaspoons flour; 1 tablespoon lemon Juice; 8 marshmallows, quartered. Blend flour with juice, add Temon juice, and cook until it thicken* slightly. Add marshmallow* just before pouring over tarts.