The Dillon herald. [volume] (Dillon, S.C.) 1894-????, 1921-11-24
HOME DEMONSTRATION DEPART.
NIENT.
Conducted by Miss Eta Sue Seller,
The Community Market


The Community Market
How many vegetables have you
planted in your fall garden? Re
member November has almost pass
ed; so consult your garden calen-
dars If you have failed to do il be-
fore. You will see that you can SOW
lettuce and early varieties of cab
page and that lettuce and strawber-
ry plants can be set out. Plant out
asparagus roots. Plant English peas.
Let us bear in mind that chicks
matched now will be the early spring
fryers. South Carolina does not
really produce enough chickens and
eggs for its own use. We get large
supplies from North Carolina and
Tennessee. We have the market. but
not the production. Why not produce
for market? Let's do our part in
producing more chickens and eggs in
Dillon county and let's begin now.
Butter is more marketable prod
uct when wrapped in good quail
lty of parchment paper. The quality
or the paper is an important factor
in making marketable product.
1t the paper is of strong enough tex
ture to stand the wear and tea. If
it sticks to the butter it is hard to
get off and makes a very unsatis-
factory product. After the butter is
wrapped in good parchment paper it
should be enclosed in a paraffined
coated carton. This will help the
butter in shape, protect it from ex-
posure to dirt, and makes it easily
handled. Butter paper and cartons
can be secured at a very low cost.
Write Demonstration Agent for
prices.
ening Of the market-the first Sat
urday in March.
Seasonable Recipes.
Peanut Drop Cookies.
. tablespoons butter. IA cup sug-
ar, egg. 1 teaspoon baking powder,
IA teaspoon salt. IL cup flour. 2
tablespoons milk. II cup finely
chopped peanuts. 1-2 teaspoon lem
on juice.
! Cream the butter. add the sugar.
and egg we'll beaten. Mix and sift
baking powder, salt. and flour, add
TO first mixture. then add milk, pea
nuts. and lemon juice. Drop from
teaspoon on an unbuttered sheet
one inch&part. end place IL peanut
on top of each. Bake II to Is minu-
tes in slow oven. This recipe will
make "a cookies.
Prune Whip.
13 pound prunes, II cup sugar,
whites 5 eggs. 1-2 tablespoon lemon
juice. Pick over and wash prunes.
IA
er to cover. Cook in same water un-
til soft. Remove stones and rub
prCnes through a strainer. Add
sugar and cook minutes. The mix
ture should be of the consistency of
momalade. Beat whites of eggs un-
til stiff. add prune mixture gradual
/ ly when cold and lemon juice. Pile
/ lightly on buttered pudding dish. and
bake 20 minutes in a slow oven.
Serve cold with boiled custard whip
ped cream.
Fruit Salad Dressing
IA cup pine apple juice. IA cup
orange juice, IA cup lemon juice,
12 cup sugar. 1 cup whipped cream
2 eggs, IA teaspoon salt
Heat fruit juices in double boiler
Beat eggs slightly. andding sugar.
Add hot fruit juices and salt. Cook
in double boiler until mixture coats
spoon. Add whipped cream when
ready to serve.
| Cheese Straws.
1 cup flour, 1-3 cup shortening,
IA teaspoon salt, Enough cold wat
er to make dough cling together.
Sift flour and salt together. Work
in shortening with a fork or knives.
Add cold water. let stand 10 minu-
tes. Roll one fourth inch thick,
sprinkle 1-2 with grated cheese to
which has been added few grains of
salt and cayenne. Fold. press edge
firmly together. fold again. pat and
roll one fourth inch thick. Sprinkle
with cheese and proceed as before;
repeat twice. Cut in strips five in
ches long and one fourth inch wide.
Bake eight minutes in a hot oven.
Cheese straws may be served with
ch nr ca1d