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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 12, 1916)
TIFE SUNDAY OREGOXTAN, rORTXASTO, NOVEMBER 12. 1910.
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eisted about the. rooms. Those present
Included Misses Rose Sommers, May
Bernstein, Rebecca Solko, Mollie Mo
zorosky. Anna Bernstein, Celio 4Jterns,
and Abe Paul. Leo Kischul, George 1
fciwire. Ben Kneider, Ben Caplan, Harry
Pchenker, Ieidore Caplan, Hymie Barde,
lid Hermon and Sydnie Sterns.
A delightful evening was enjoyed at
the new home of Mr. and Mrs. H. Helli
fon on East Glisan street, Wednesday.
The house was artistically decorated
with Halloween novelties. Dancing,
music and games were the diversions.
Prizes fell to Mrs. Jones and Mrs.
Frank Rigney. Mrs. Hellis was the
recipient of many handsome presents.
Those present were Mrs. Frank Kig
ney and daughter, Xavier, Mrs. Jones
and sons, Mrs. Xelson and daughters,
Mr. and Mrs. Dalhgren and sons and
niece, Mrs. Dahl. and daughters, Mrs.
Perraento, Mr. Miller, Bobby and Edna
Hellis and the host and hostess.
The dinner dance given by the Port
land Ad Club and the Rotary Club at
the Benson, election night, was a
great success in every way. Fully
300 guests were present and enjoyed
the dancing and election returns. Mrs.
Jane Albert and the Portland Ad Club
Quartet sang a number of delightful
songs, and Mr. and Mrs. Montrose M.
Ringler gave an exhibition of the
latest dance steps, including the
twinkle trot and the two-two. R.
Atkinson was chairman of the com
mittee and worked hard to make this
affair the success that it was.
The Ladies' Auxiliary of the Port
land Motorboat Club was entertained
by Mrs. Frank Vogler on Wednesday
afternoon. Card honors fell to Mrs.
Carl Johnston, first prize; Mrs. F. Vog
ler, second. The members were Mrs.
tieorge L. Baker, Mrs. W. F. Ross, Mrs.
George Kendall, Mrs.. J. S. Smith, Mrs.
Kmerson Clark, Mrs. Frank Vogler,
Mrs. Grace Vogler and Mrs. Carl John
ston. Mrs. James Smith will entertain
the members Wednesday afternoon, No
vpmb 15, at her home, 603 East
Several sales managers of Portland
were entertained in the vocal studio at
tiie University of Portland Wednesday
The lecture on "Salesmanship" by A.
L. Robinson, a piano solo by Professor
Vera Ingraham Edick, a vocal solo by
Madame Crawford, and light refresh
ments constituted an excellent pro
gramme. The Crescendo Club was entertained
last week on Friday at the home of
Mrs. D. C. Bogard, of Laurelhurst. The
hostess was assisted (by Mrs. W. H.
Dednian and Mrs. George. Joseph. Re
freshments were served, and the after
noon wag passed with music. A charm
ing color scheme was developed with
yellow chrysanthemums, a profusion
of which adorned the dlnlne-room.
Twenty matrons shared in the fes
tivity. The Misses Ilenriette Kommar, Mar--ella
Whitaker and Frances Young were
hostesses for a delightful dancing par
ty at the Arcanum Hall, Saturday eve
Autumn foliage in profusion made
the spacious room a bower of beauty.
About 200 guests participated in the
One of the most pleasing stepping
parties of the past week among the
younger set was that of "Hi Steppers,"
the second of a series of parties being
given at Murlark ballroom by this
popular club. The next party will be
featured as "College Xight" and will
take place on November 14. Patron
esses for this party will be Mrs. J. D.
Swank. Mrs. Chester Dorrance. Mrs.
Bruce Stewart and Mrs. J. Lee Thomp
Miss Eva Levin, of Portland. Or.,
who is passing the Winter in Walla
Walla, was pleasantly entertained at
a swimming party, gi'-en in her honor
by Mrs. M. B. Levin. After an en
joyable swim the party had a lunch
eon at Mrs. Levins residence, covers
were laid for 12.
The O.-W. R. & N. Club announces
Its next dancing party for Friday
evening. November 24,"at Murlark ball
room, for which invitations will soon
be issued. Plans of the committee are
being formulated that will make this
party the most successful so far this
season. Patrons and patronesses for
the event are: Mr. and Mrs. M. J. Buck
ley, Mr. and Mrs. S. Murray. Mr. and
Mrs. J. T. Langley, Mr. and Mrs. S. A.
Hering. Mr. and Mrs. W. A. Bobbins and
Mr. and Mrs. L. A. Farquhar.
St. Stephen's Parish will open its sec
ond annual bazaar for the benefit of
the school at the hall. East Forty-second
and Taylor streets. Wednesday at
5:30, with a chicken dinner. On Thurs
day night a programme will be given
by the school children and on Friday
at 2 o'clock a card party will be held.
The bazaar will be carried on both
afternoon and evening, November 15,
16 and 17, and fancy and useful arti
cle's will be on sale.
The employes of the Portland Rail
way, Light & Power Company are
showing much interest in their second
annual ball, which is set for November
18 at Murlark ballroom. Invitations
have been issued for this affair, which
promises to one of the biggest events
of the season in dancing circles. The
patronesses will be Mrs. O. B. Cold
well. Mrs. Fred Cooper and Mrs. B. F.
The Tuesday Night Club will hold its
second informal dance of the season at
the Multnomah Hotel next Tuesday
evening. The following are on the
committee: Ed Zimmer, Helen Hughes
Nina Dressel, Frank Whalen. John
Higgins, Ed Kenefick. Ruth Twohy.
Florence Sullivan. Marie Rogge, Fred
Brennan, Nettie Habekost. lone Wil
son, Anthony Campbell and Tom Gor
man. Pearse Branch. Friends of Triah
Freedom, will give their first nnblln
dance on Thursday evening at Hibernian
Mail, Russell street, near Rodnev ave
nue. Ancient Gallic dances featured.
The committee is John Keating, T. J.
Powers. Mrs. O. Hanlon, Mrs. E. J.
McLoughlin, Misses Whitney, Ruth,
Harrington and O'Leary.
Preparations are being made by the
women of the Kenton Club to make
the harvest ball, Thursday evening.
November 16, a great success. . The fol
lowing women are chairmen of the va
rious committees: Mrs! L. A. Rea. re
ception: Mrs. W. M.' Killingsworth, dec
COUPLE MARRIED IN MINNESOTA CELEBRATE GOLDEN
1 T 'i Wje?-
MR. AND MRS. VAN KORMAX. -
Mr. and Mrs. Charles Van Norman celebrated their golden wed
ding October 30 at their home. 90 East Seventy-ninth street North.
The couple were married at Pilot Mound, Minn. Mr. Van Norman
served four years in the Civil War. Twelve years ago they came to
Portland to locate permanently, from Walhalla, N. D.
About 30 members of the Grand Army of the Republic and Ladies'
Relief Corps were present during the afternoon, when the wedding
ceremony was performed. Refreshments were served. In the evening
relatives and friends assembled to celebrate the occasion. Those present
were Mr. and Mrs. Charles Van Norman, Charles M. Cook, Mr. and Mrs.
T. J. Hammer, Mrs. Hannah Petty, Hubert Petty. Mr. and Mrs. D. W.
Wollcott. Mr. and Mrs. Frederick Diamond, Mr. and Mrs. John Pinck
i ney and. son. Al Rolling. Miss Vera Rolling, John Somerset. Miss Sarah
Buchanan and Mr. and Mrs. Orma Trumbull.
orations, and Mrs. J. A. Wilkinson, refreshments.
The Woman's Guild, of the Church
of the Good Shepherd. Albina. will hold
i harvest festival dinner Wednesday
n the parish-house, Vancouver avenue
The employes of Allen & Lewis Com
pany will give another of their delight
ful dances at Arcanum Hall on Satur
day evening. A. Nielsen is chairman
of the committee. '
Mrs. Robert L. Aldrich and Mrs. Julia
Anthony have sent out cards for a large
bridge party to be given Thursday aft
ernoon in the white and gold parlor
of Hotel Portland.
One of the prettiest home weddings
of the season was that of Miss Bertha
Duncun to Earl Waldo Baker, of De
troit, Mich., which was solemnized at
the home of the bride's parents, Mr. and
Mrs. R. B. Duncan, at Salem, October 29,
by Rev. Mr. Elvin, pastor of the First
Congregational Church. The bride was
charming in a gown of white crepe ue
chine and lace and she carried an arm
boquet of white chrysanthemums.
. Out-of-town guests who attended the
wedding were Mr. and Mrs. Ralph Dun
can. Miss Constance Kantner, Miss Buna
McCoy, Miss Helen Phillips of Portland,
and Mrs.' Robert Duncan and small son,
of Vale. Or.
The bride, an accomplished musician,
will be greatly missed by a host of
friends both in Salem and Portland. Mr.
Baker is a well-known young business
man of Detroit.
The young couple left immediately for
their future home. En route they will
visit with relatives in Chicago.
A pretty home wedding was solem
nized at the residence of Mr. and Mrs.
Charles Lattlmer McGonneli, 797 East
Thirty-second street. Sunday afternoon,
November 5, when Rose Stuart James
became the bride of Alfred Peacock.
The rooms were decorated with Eng
lish Ivy and yellow chryanthemums,
the ceremony being performed by the
Rev. C. C. Wright unuer a canopy of
ivy. Mr. Peacock has business Inter
ests in Alaska.
Those present were Mrs. Ca.-rie E.
McGonneli, Mrs. Alice Ross, Mrs.
Frances E. Jones. Mr. and Mrs. Earl
Clarke Wright. Mrs. Roy D. Larson.
ji uf 1 1 ymin.v-W'V-"
jc : -v k'-j .
Mrs. P. B. Peterson, of Albany. Or.; J
Misses Florence Woolery, Estellat
Mickey. Agnes Birch and Myrtle L.
James. Mr. Charles M. Ross. Ionald
James Peterson, Eugene Hubert. Peter
son. Robert Elyot Larsen and the host
After a wedding supper Mr. and Mrs.
Peacock took the evening train 'or
Pan Francisco, where hey will remain
for the Winter.
Alfred Peacock and Miss Rose Stuart
James, of Portland, were married at
the home of the bride's sister. Mrs.
C. L. McGonnall, 97 East Thirty-second
street, at 4 o'clock Sunday afternoon.
November 5. Rev. O. C. lVrlght, D. D.,
superintendent of Bapti.-? missions for
Oregon, officiating. ' The home was at
tractively decorated. rollowlng the
ceremony, a wedding dinner was served
to the large number of Invited guests.
Mr. and Mrs. Peacock departed on the
evening train for San Francisco and
California points, where they will spend
several weeks in a honeymoon tour.
Conroy-W hit ne jr.
At a simple wedding ceremony on
Tuesday morning. Miss Margaret Agnes
Whitney became the bride of Thomas
Conroy. Rev. Father O'Hara officiating.
The bride was attended by her sister.
Miss Anna Whitney, and A. J. Conroy
acted as best man.
A wedding breakfast was served at
the new home of the young couple, and
in the evening they held a reception,
to which many of their friends were
Mr. and Mrs. Conroy are at home to
their friends at 508 Rodney avenue.
Sam Morris Gaddls and Miss Etta
R. Shields were married Wednesday aft
ernoon. November 8. by Rev. O. C.
Wright, D IX. at the Baptist headquar
ters in the Tilford building. Mr. and
Mrs. Gaddis will make their home in
Portland after a brief honeymoon spent
in out-of-town visits with their nu
merous friends. Mr. and Mrs. Earl Bald
win were the attending groomsman
Robert O. Ralston, of Seaside, and
Miss Gertrude Porter Martin, of Port
land, were married on Thursday even
ing at 8 o'clock by Rev. O. C. Wright,
I). D., at his apartments in the Han
thorne apartments. - Mr. and Mrs. F.
C. Harrington attended Mr. and Mrs.
Ralston. Mr. and Mrs. Ralston will I
make their home at Seaside, where Mr.
Ralston. Is In the real estate and fire
Mrs. N. V. Morris announces the wed
ding of her daughter. - aula Edith, to
William M. Markee, of Roseburg. Cr.
The ceremony took place Nevember 6
at the home of the bride's mother, with
only members of the immediate fam
ily present. Mr. and Mrs. Markee will
make their home in Roseburg for the
Mr. and Mrs. Sam Barde announce
the engagement of their daughter. Miss
Ruby Barde, to Sam Solomon, of this
Mr. and Mrs. J. J. Levitt announce
the engagement of their daughter,
Anna, to S. J. Sklar. Jr.
Mrs. Butz will remain in Portland
until after the holidays.
Mr. and Mrs. T. J. Mendenhall have
taken apartments at the Nortonia for
Mrs. Paul Lee Butz. of Globe. Ariz.,
is visiting her mother, Mrs. Anna M.
McGinn, of 811 Twenty-third street.
Mr. and Mrs. E. R. Lacey (Hazel
Kosterman) are receiving congratula
tions on the birth of a son on Oc
Friends of Mrs. William Daughtrey,
who is at Good Samaritan Hospital,
will rejoice to learn that she is rapid
ly recovering from the recent opera
tion she submitted to.
Mr. and Mrs. J. F. Verner. of Van
couver. B. C, are being deluged with
congratulatory messages on the ar
rival of a son. born October 8. in the
Louisa Hospital. Reading, London, Eng
land. Mr. Verner Is a Lieutenant in
the Royal Flying Corps in England, and
his wife joined him there last Decem
ber. She is the daughter of Captain
and Mrs. W. H. Gilmore, of this city,
and a graduate jiurse. Lieutenant
Verner Is the only son of Dr. and Mrs.
By Lilian Tingle.
BY LILIAN TINGLE.
CLE ELUM, Wash., Oct. 30. If you can
Klve me a recipe for round steak en casse
role I would greatly appreciate it. This 1
have in mind ! served with a rather thick
brown srravy. The same person also pre-
pard veal steak in the same manner with
which she served a sour cream gravy. 1
have tried to make the last mentioned but
don't Beem to succeed in getting much, but
grease with lumps of thickening through it
So if you could give a sour cream gravy
recipe also I would be graterul.
MRS. V. R. B.
I regret having to write with a pencil, but
I am away up in a logging camp where it
is impossible to get my broken pen Ilxea
TJ AVE the steak cut two and one-
JLJ. half to three inches thick, as it
will be flattened out eo as to be larger
and thinner. Get "upper round" for
choice, though this sometimes, costs a
little more. Pound into it, on both
sides, as much flour as it will take up.
The pounding breaks the fibers and
the flour takes up the escaping Juice
and later thickens the gravy. Brown
the meat quickly on both sides in a
very little bacon fat or tried-out pork
fat. Add boiling water barely to cover.
put on a lid and let simmer very slowly
about two hours. Then season and
serve. A casserole is excellent for the
slow cooking, but It is well to brown
the meat first in a heavy iron pan. The
gravy should be rich and brown and
the steak very tender and Juicy. Onions,
sliced, boiled five minutes, drained.
rinsed, browned in -the pan and cooked
with the meat are good where there is
no objection to "the rose of roots.
Other vegetables, such as diced car
rots, green peas and small potatoes
may be added, timing the additions so
that all will be cooked at the same
time. Many variations of flavor are
possible by using different combina
tions of vegetables and seasonings, as
for Instance (1) tomatoes with or with
out green or Spanish peppers (2) sliced
celery with green beans or lentils.
(3) A little lemon Juice and rind in the
gravy. A little arid always tends to
bring out the flavor of meat gravies
and soften the meat fibre, took three
hours If the meat is very tough.
The veal-steak may be similarly pre
pared except that It should not be
pounded, simply floured, and browned
before being put into the casserole. A
little, very little, lemon rind and Juice,
and a most minute suggestion of lemon
thyme In the veal casserole may suit
The gravy may be thickened a short
time before serving by the addition of
a little smoothly mixed browned flour
and cold water or cornstarch and cold
water. Let boil up to thicken. If pour
cream Is used in the gravy add it after,
not before, the thickening, and do not
let the gravy boll after the cream is
added or "lumpiness" and greasiness
are Invited. I hope this answers your
questions. If you need further help
please write again, in pencil or other
wise, as you please.
Portland. Or.. Oct. 3. At your earliest
convenience kindly repeal the recipe for
fudge cuke given In your column about two
years ago. Would also like a recipe for In
expensive, easily made fruit cake. Thanking
you In advance. MRS. K. L.
1 think the following must be the
chocolate cake you want: Whipped
swetened cream should be used for
"frosting."- - . ,
Fudge cake with whipped cream
1 1 1 1 1 1 1 1 1 i i J 1 1 ( 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 i 1 1 1 1 1 1 H 1 1 1 ( 1 1 1 1 1 1
MID -SEASON SALE of
MILLINERY and FURS
The Wonder Millinery
At Sixth and Alder Streets
Beat half a cup of butter to a cream;
gradually beat In one cup of sugar, the
beaten yolks of two eggs, three ounces
(squares) of chocolate, melted over hot
water: half a cup sour milk, one-half
cup hot water: then add two and one-
half (level) cups pastry flour, meas
ured after once sifting, and then re
sifted with one level teaspoon soda.
Bake In hot. well-greased muffin pans
and serve hot. with whipped cream
sweetened and flavored with vantlla.
The above quantity makes about one
and one-half dozen small cakes. It
can be baked in layers if preferred and
put together with white Icing on a
mixture of white icing, whipped cream
and rhopped nuts.
Following Is an easily made fruit
cake. The first four Ingredients are
allowed to boil up together. When cool
the other Ingredients are beaten in.
The mixture may then be baked as a
cake or steamed like Boston brown
bread. Note that no eggs are used and
that butter is not absolutely necessary
Fruit cake (Mrs. C. H. D.) One and
noe-half cups cold water, one and one
half cups sugar, 1 box raisins, two-
thirds cup shortening, let come to boil,.
cool and add salt; one-half teaspoon
cloves, one-half teaspoon cinnamon,
one and one-half teaspoons soda dis
solved In hot water. 1-cup walnuts, two
tablespoons chocolate, three cups flour,
one teaspoon vanilla; bake 40 to SO
Portland. Or., Nov. 1. In the old days our
mothers used to pickle artichoke. I ran
find no recipes for the same In any of the
modern cook books that I have been able
to get. .Can you furnish one?
MRS. XV. B. K. '
I think both Jerusalem and Globe
artichokes may be pickled, but I am not
sure which kind you had in mind. Only
the very triny. tender Globe arttchokes
would be used and these are, I think,
seldom obtainable In Oregon.
The Jerusalem artichokes would be
pared, cut into suitable pieces, left in
pickle brine for two days, then drained,
washed, 'steamed until nearly but not
quite tender and packed into Jars with
hot spiced vinegar to cover. The
vinegar might be sweetened to taste or
flavored with mustard and colored with
turmeric for a mustard pickle.
Perhaps some reader may furnish a
real old-fashioned recipe from some
family cook book.
Portland. Or., Nov. i. Kindly give rerlp
for uncooked, fruit cake, also Banbury tarts.
MRS. F. F. S
Pass through the food chopper one-
half pound each seeded raisins (Sul
tanas) figs and stoned dates. Mix with
an equal weight of chopped nut meats,
say one-half pound each, blanched al
monds, walnuts, pecans and Biazil or
peanuts. Knead well together, and
pack Into an oiled bread pan or mold,
using a weight to press the mixture
solid. When firm unmold and slice. Do
not eat too much, as it Is an extremely
concentrated food. If you wish an icing
you may use sifted confectioner's sugar
and add, drop by drop, enough cream
or fruit Juice id give a "spreading" con
sistency. Personal taste is so important a fac
tor in Banbury tart filling that I feel
some difficulty in giving a recipe that
you will consider "reliable." Even in
Banbury Itself rival bakers assure pur
chasers that "none other is genuine."
and each makes his filling a little dif
ferent from the others.
Try the following simple foundation
formula and modify it to suit yourself:
One cup raisins, one cup sugar, two
tablespoons of sifted cracker crumbs,
grated rind and Juice of lemon, 1 table
spoon melted butter, half cup coarsely
chopped almonds. A small quantity of
spicu miry be added if liked. Personally
1 prefer the tarts unspic-ed. Stone and
chop the raisins and mix with all the
other ingredients. Roll good, light, rich
pastry one-eighth inch thick. Cut in
pieces three and one-half by three
inches. Put two teaspoons of the mix
ture In each. Moisten the edges and
turn over, pressing the edges with the
tines of a floured fork. Brush with
milk and-bake about SO minutes.
Mixtures of other dried fruits may be
us-d and orange or arrape Juice may be
used to moisten. The shape may be
varied by using "rounds" instead of
square plecfcs (though this is more
wasteful of time and pastry), or two
pieces of paste may be cut with a medium-size
rookie cutter and may be put
together like a sandwich with the fill
ing between. The wetting and pressing
of the edges must be very carefully
done. Puff paste is frequently used,
but either "flake" or "short" pastry is
Portland. Or.. Oct. 1. Would like direc
tions for making corn fritters to serve with
creamed chicken, also for sweet cucumber
plrklea that are yollow. Also how to can
.. .. ... n'lnlji. 1 1 a.. ci . thik iln.tn. , T .
! me we should have plenty green all Win
I tcr. Thanking you. MR.S. W. K. 11.
Coin fritters with creamed chicken
Beat one egg until very light; add one
cup corn pulp, fresh or canned: one
half teaspoon salt, a dash of pepper,
one or mure teaspoons finely choped
1 1 II 1 1 1 1 M 1 1 1 1 1 1 1 1 1 1 1 II 1 H 1 1 It 1 1 1 1 1 1 1 1 H I
Bis. Announcement WMl
Will be inaugurated
in a few days
green pepper (if available) or canned
plmiento. one-third cup. milk. one
tablespoon melted butter and one-half
cup sifted pastry flour, resifted. with
one level teaspoon baking-powder. Mix
thoroughly. Cook the fritters griddle,
cake fashion, in a little hot pork or
bacon fat. clarified butter, or olive oil.
as may be preferred, in a heavy iron
pan. Be careful not to burn the fat
Lay the fritters, as finished, on soft
paper to absorb the last speck of
grease. Serve hot. covered with a
dainty heaped spoonful of creamed
chicken, lobster, or crab not too moist.
Sprinkle with parsley or paprica and
garnish with a crisp lettuce leaf.
I hope the following Is the recipe and
will suit you. Let me know if it is not
what you had In mind.
Sweet cucumber pickles with tur
meric Wash and cut lengthwise large
pickling cucumbers. Put into brine
strong enough to float an egg: let stand
two or three days: wash in fresh water
and iack Into Jars. Boll enough vine
gar to cover, using one sliced onion,
two tablespoons mixed pickling spice
and one cup sugar for every quart
vinegar. Allow also one level table
spoon turmeric mixed with a little cold
vinegar for every quart. Combine this
wmi tne not vlneitar and fill un the
Jars. For a. hotter pickle mix a little
mustard (to taste) with the turmeric.
You are wise to utilize any left In
the garden for Winter use. The follow
ing is a good method. If they shrink
very much in the jars fill up from one
or two and cook a little longer to make
Greens (spinach, dandelion, mustard,
beet tops, Swiss chard) Blanch in boil
ing water 10 to 20 minutes, plunge in
cold water. Cut ready for table use:
season with slice of bacon for eah
pint. Pack, add hot water and a little
Member Greater Portland Association
We told you in a previous advertisement that we
were going to place on sale a lot of suits at reduced
prices, which we believed to be the cleverest suits
ever shown in Portland for the prices named. Evi
dently we were correct in our judgment. The in
creased sales show it.
Don't Miss This Week's
Remarkable Suit Values
We Have Reduced $25J00 to $3230 Suits to $19 JO
We Have Reduced $35D0 to $42 30 Sutis to $2430
We Have Reduced $45.00 to $50.00 Suits to $3430
We Have Reduced $5230 to $5730 Suits to $4330
We Have Reduced $60D0 to $65X)0 Suits to $4830
We Have Reduced $6730 to $70j00 Suits to $5730
We Have Reduced $75j00 to $S5J)0 suits to $6730
New Coats New Serge Dresses
New Evening Gowns
And at such attractive prices. We are a few blocks from the busi
ness center, and we are making gTeat concessions in-price to bring
you to our place of business.
C. G. APPLEGATH, FURRIER
srO-K!S)R TO C. P. Kl'MMEUX A HO'S
124 Second Street, Near Washington,
SKU KOR ILLl STItATKD CATALOG! K.
salt to each quart. Tlace rubber and
top and partly tighten. Boil 90 minutes
in hot-water bath. 60 minutes under
five pounds of steam. 40 minutes in
pressure cooker. Remove, tighten cov
ers and Invert to cool.
A pressure cooker Is excellent but
good -results can be got from the
"water bath" method, which means set
ting the Jars on a wooden rack in a
.vash boiler. Count from the time boll
lnc actually bec-ins.
-CAtfl fht& Jftut man manf
Engraved C'eddmf tnvitations swi An
nouncement. Social and Business Cards.
Steel Die Embossed Personal. Lodpe. Profes
sions! and Business Statrarery State kind
gf7 samples desired.
The Original Liquid
la eskrh package.
ey back irarmiites
New Afternoon Frocks
I Hira.i I
MADE IX OUR OWN FACTORY
FROM THE CHOICEST PELTS
"ROM ALL PARTS OF THE WORLD