The Star car. Was this a brand? Just a dealership? Star Cars Moye-Davis Motor Co. Searcy AR

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Real Estate Agent with RE/MAX Advantage

This full page ad came from an old cook book that is so worn I can find no date.

Women's Missionary Society Cook Book is at the tops of pages.

Moye-Davis Motor Company was at Searcy AR with Phone 296.

I love the way the description reads,  "ability to climb hills in high gear that most cars crawl up in second......enables it to pull through mud and sand that stall most cars."

But to tell the truth, I've never heard of a Star Car.

Moye-Davis Motor Co Searcy AR

This book may even predate some of the Sleuths!

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Anonymous
Anonymous
Kerrie Greenhalgh

Hi Barbara, I wanted to test this out and see if non-members could comment.  

October 11, 2012 03:36 PM #9
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Don, thanks for posting Anita's comment.  She needs to try again because activerain says they have been working on it. 

I do remember clabber milk but do not know how it was made.  Was it similar to today's sour cream?  Seems that I remember spooning something that was smooth and delicious and I have wondered if it was what the nursery rhyme calls "curds and whey."  I also loved buttermilk and never have it anymore.  I would have to go to a basketball game and I would have a glass of milk and corn bread for my dinner before leaving.  I'm not sure that those were GOOD memories!

October 11, 2012 04:38 PM #10
Anonymous
Anonymous
Debbie Wantulok

Well, I see how it is...Ms. A. Tart and I feel the love...

I'm glad you are going to post some of thsoe recipes Barbara...I need to go back and read some more...I'm interested in the Women's Missionary Society...Do you know anyone that was a member?

It's a good thing you have facebook...haha...

October 11, 2012 06:19 PM #11
Anonymous
Anonymous
Mary Dunn

I have just a slight memory of my Grandmother Fraser putting the "clabber" in a cheesecloth bag and hanging it on the clothesline for the whey to drip out when she made cottage cheese.

I like to keep buttermilk as a staple for bisquits, cornbread, and some cakes.  But here in upstate NY I can't always find it in the grocery store and I have never been successful trying to make it by Anita's method.

October 12, 2012 05:07 AM #12
Anonymous
Anonymous
Anita Fuller

Mary, I wasn't making it to drink.....just to use in my cornbread recipe.  Next time I make it, guess I'll have to taste it.

 

October 12, 2012 06:21 AM #13
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Debbie, I think that activerain is afraid of Anita Tart Fuller so they seem to have made repairs to the comments problem.   You can have this worn out recipe book if you want it.  Here's another recipe.

Fried Green Tomatoes. Slice green tomatoes in thi ck slices.  Dip in plain fritter batter and fry in fat.

What is fritter batter?  We live in a totally different age.  And I do not know anyone who was in the Missionary Society. The book has names on some of the recipes, though, and you might track the relatives down.

October 12, 2012 06:44 AM #14
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Mary, I don't buy buttermilk anymore because my hubby turns his nose up and refuses to drink it.  He says he doesn't like the way it makes the glass look!  I actually prefer to use water with my corn bread. 

Anita, thanks for scaring activerain.

October 12, 2012 06:46 AM #15
Rainer
169,500
Don Thompson
Donthomp Associates - Little Rock, AR

Well folks I consider buttermilk a very interesting subject. The cultured buttermilk we get in the grocery Buttermilkstore today is nothing like the buttermilk I drank growing up in Searcy. That buttermilk was the original left over liquid from churning milk to make butter. It had flecks of real butter in it and was thin and tasted very acidy. Not especiallly a good drink.

Todays buttermilk is much more drinkable and I usually have a glass each day. It's readily available at Krogers from a number of dairies and the Kroger brand.

Cultured buttermilk is made by adding to fresh milk a certain amount of bacterial starter like more cultured buttermilk and letting it sit for 24 hours or more. The bacteria have fermented the milk, and the lactic acid has caused the milk proteins to thicken. Buttermilk keeps longer than regular milk. It doesn't turn yucky like regular milk but tends to get thinner with a off taste.

This buttermilk is very drinkable and can be used for cooking. It's the same price as regular milk.

I love it!


.

October 12, 2012 07:12 AM #16
Anonymous
Anonymous
Anita Fuller

Three things:  first I'm glad ActiveRain saw fit to correct their "problem".....for this was getting serious.

Second:  I remember hearing about the Missionary Society but that's all.  Bob thinks it was a church group for people like his grandmother.   I have now asked someone:  she thinks it is still active but now called UMW:  United Methodist Women.  There are groups of women who meet monthly, these are called "circles"....they have fellowship, eat dessert and drink coffee, and have a program.  Some of them sponser "missions" overseas.  Don can research them.

Third:  Can anyone  tell me the difference between Bulgarian buttermilk and just plain old buttermilk.  Sometimes I get one, the next time the other.  I love drinking them both. 

October 12, 2012 08:48 AM #17
Rainer
169,500
Don Thompson
Donthomp Associates - Little Rock, AR

 

Anita, what is wrong with your Google finger?

Bulgarian buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk.

I have no interest in researching Methodist Missionary Women but I might look at Baptist Missionary Women.=-)

 

October 12, 2012 10:20 AM #18
Anonymous
Anonymous
Lee Biggs

Barbara:

The 1956 Searcy City Directory lists phone number 296 as being assigned to Moye & Young Merchantile Co.  It's last location that I am aware of was at 120 N. Spruce (recently Underground Coffee).  My understanding is there was once a stable & mule/horse barn at the location, so it would not be a far stretch to imagine that the proprietor (probable an ancestor of Harold Moye) may have also dabbled in selling automobiles at one time.  Roger (having a few yrs on me) may have better recall about what was at this location. 

Lee 

October 12, 2012 11:18 AM #19
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Lee, he does not remember this particular brand car or the location.  He does say there used to be lots of brands of cars.  Supposedly everyone wanted to be a "Ford" and make a fortune with the vehicles.  He also does remember the mule barn that was on Spruce St.  I think he and his old Grandpa Holmes used to go there with the mules.

October 12, 2012 03:15 PM #20
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Anita and Don, buttermilk has become more popular on this blog than any old antique Star Car.  I also wondered what was the difference in Bulgarian and regular buttermilk.  In fact, I'm thinking I need to buy a little buttermilk.  I swear I have not had a glass in probably 25 years. 

October 12, 2012 03:24 PM #21
Anonymous
Anonymous
Debbie Wantulok

I missed out...Yes, I'll take that old cookbook if you are giving it away...

I know about buttermilk and clabbered milk...we liked buttermilk biscuits and the store close to us didn't always have it...

And girl...are you an impostor?  Surely you cannot be from the south if you don't know what fritter batter is...HELLO!  Honey, everything must be fired and most must be friend in batter...fritters are great by themselves with just powdered sugar...but they are a heartattack in a bag...to die for kind of food...so don't eat and tell...

Barbara, you won't believe me but, Sean...yep, that little fellow you are looking at houses with, when he was little he wouldn't drink any milk but Bulgarian Buttermilk with live culture.  Talk about STINK!  PU!  But he loved it.  He didn't have to worry about anyone else taking is milk and drinking it...it was sometimes difficult to find. 

I have a muffin recipe that requires buttermil...it is wonderful...if you use anything else they are so very dry...they are even a little dry if your buttermilk is too fresh..haha...

We learned to make butter while we lived in Missouri...one of the farmers would pick up day old bread and milk and bring it to our house...we took the cream and buttermilk and put it in the food processor...sing a couple of choruses with the kind...drain the whey...rinse in cold water...kneed in a little salt to taste and put into any mold and refrigerate...it was sweet and delish...we still make fresh butter during the holidays...it is so much better than what you buy pre made...I'm practicing so I can be put in your new book of Searcy Recipes...Smiles!

October 12, 2012 06:43 PM #22
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Debbie, I still don't know what fritter batter is.  I guess it would be just flour and water and egg?  Teach me.  If it was used by "pore folks" I ate it but didn't know what it was called.  Sean has good taste?  Does that kind of buttermilk stink?  This is one more thing you have to teach me.

And Debbie, when you mention REAL butter, I sit up and take notice and snoop and see if there is some for me. I LOVE real butter and it is absolutely impossible to find.  The stores do sell it now but it is not as good as homemade butter.

October 13, 2012 05:39 AM #23
Anonymous
Anonymous
Debbie Wantulok

Here is a fritter batter recipe...I have been told that this is a french recipe...but some areas around here had a strong french influence...this batter is GREAT to dip shrimp, beef, chicken or pork in and then deep fry...but you must cut them up into small bite size pieces...well, except for the shrimp which to my guys is already bite size...haha...

6 TBspons of water, 1 TBspoon of butter, 6 TBspons of all purpose flour, 4 eggs, 1 tspoon of vanilla and confectioners' sugar...Heat deep fat to 375 degrees.  Combine water, butter and flour in saucepan.  Boil over low heat for 5 minutes, stirring constantly.  Remove pan from heat.  Beat in eggs, one at a time.  Beat batter for 3 minutes.  Add vanilla.  Drop batter from teaspoon into hot fat.  Cook until golden brown.  Drain.  Dust with confectioners' sugar.  Serve at once.  Yield:  4-6 servings....

Fritters are great just as they are...but we enjoy using this batter on meats and dip in a sweet / sour sauce and serve with rice...It is a great way to use left overs...just cut up the left over meat into bite size pieces...not too small...dip in batter and then fry...let me know if you try it...

Next time we make butter...I set aside some for you too...There is nothing like homemade bread and fresh sweet REAL butter...now, I'm hungry...

October 13, 2012 09:02 AM #24
Anonymous
Anonymous
Anita Fuller

The other night I made something I make about 2-3 times a year:  tempura.  all sorts of vegs. cut up into bite sized pieces:  green beans, sweet potatoes, onions, green pepper, mushrooms, then meats:  shrimp, chicken and pork.  It's a Japanese batter thing.  DELICIOUS... that batter is just cold water, flour and egg yolks.

 

Debbie:  as Don and I are the bread makers on this blog, we'll bring the homemade bread if you'll bring the homemade butter.   I think I remember when my son was in the Cub Scouts, "we" (he) made butter just from churing the heck out of whipping cream. 

And smart alec, Don:  Of course my Google finger isn't broken, but I figured you'd come thru and I'd save my finger for bigger and better things.

October 14, 2012 10:23 AM #25
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Debbie, that recipe sounds like one I shoud try.  But that is a lot of eggs!  How much batter does it make?  Are they almost just fried eggs?

Anita, your recipe sounds easier and I like tempura.  How much of the ingredients do you use. I have some small shrimp that I need to do somethng with and that may be an idea.  AND....don't get in front of me to get Debbie's homemade butter!!!!

October 14, 2012 10:31 AM #26
Anonymous
Anonymous
Debbie Wantulok

Give me a day or so notice and we will have to get our bread and butter together...No worries, Ms. B, the boys have already been notified that next time we make homemade butter you get some of it...

Ms. Anita your recipe does sound easy...that recipe I posted makes quite abit of batter but it puffs up...oh, it's just good...we haven't made it in a long time...when we do we make a bunch...fried foods aren't supposed to be so good for you these days...haha...

 

October 14, 2012 07:45 PM #27
Rainmaker
714,112
Barbara S. Duncan
RE/MAX Advantage - Searcy, AR
CRS, GRI, e-PRO, Searcy AR

Debbie, fried foods are NOT good for you!  And the clean-up for the cook is not so good either. I really hate having to clean off the stove afterwards.  

October 15, 2012 04:33 AM #28
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