Polk County itemizer., December 17, 1908, Page 15, Image 25

15
F u d ge Cake
Cream together one cup of sugar and
one-half cup of butter, add two eggs well
beaten, one-half cup of flour, two squares
of melted chocolate, one teaspoonful
vanilla and one cupful of chopped Eng­
lish walnuts, or other nuts, if preferred.
Bake twenty minutes in a square pan
HERE a great Thanksgiving feast and, while still warm, cut in little squares.
of turkey, several vegetables,
salad, mince and pumpkin and
P ea n u t B a tte r
apple pie, not to mention the puddings
Shell fresh-roasted peanuts, and grind
that many housekeepers offer to amplify
the already huge dinner, has been served in the meat chopper, then mix with
and eaten, the partakers thereof feel that mayonnaise. One quart of peanuts in the
never again will they want another bite. shell will make a pint of butter. S. W.
But the hours roll around and by and by
some member ( usually the youngest, espe­
C h ocolate Cream s
cially if it happens to be a boy of about
First make a fondant in this manner:
twelve years) begins to wonder if the Boil together, without stirring, two cupsful
past feast is to be the last meal he is of granulated sugar, one of boiling water
ever to eat. But "Mother” has foreseen and one-fourth of a teaspoonful of cream
this state of affairs, and behold! here is of tartar, until a small quantity dropped
a lovely Thanksgiving supper, just as in cold water can be rolled into a creamy
good as the dinner, though not so abund­ ball. If, when tested, it is too hard (like
ant ill variety. Hardly any one wants taffy) add a little more water, bring to the
much for this meal, but all agree that boil again, and test a second time. When
perhaps "just a little bite of something” done set aside until lukewarm, and then
would not be a bad thing. The
stir rapidly with a woden paddle until it
Salm an L o a f
forms a white cream too thick to stir.
may lie prepared while the dinner is get­ Turn out on the molding board and knead
ting ready and then reheated just before until soft and cicamy. Make into balls and
tea is served, Or it may be eaten cold. dip in melted chocolate, using hatpin or
It consists o f : One can of salmon, half toothpick. I use unsweetened chocolate
cup of melted butter, two beaten eggs, for coating the creams, as it melts much
one cup of rolled cracker or bread better than the other kind. Shave or grate
crumbs, with salt, pepper and a little it into a bowl, and put enough paraffin in
cayenne as suits the taste. Mix all to­ to make it nice and thin. Set over a tea­
gether. put in buttered pan and steam or kettle to melt without stirring. When it is
all melted, stir it well, dip the creams and
bake three hours.
Then a dainty salad, a green one (let­ place oil a slightly greased platter.
E. M. H.
tuce, endive, chicory, etc.,) by preference,
but if not convenient, a potato salad with
a nice dressing will add greatly to the
G in ge r A p p les
enjoyment of the supper. Here are two
Take two pounds of cooking apples,
excellent dressings, either one quite suit­ peel, core and throw them into cold water,
able for any salad.
lake the weight of the apples after they
are peeled and cored in the weight of loaf
R olled Salad D ressing
sugar, with half a pint of water to each
The yolks of two eggs beaten with one pound of sugar. Put the sugar and
tablespoonful granulated sugar and one water into a stewpan, and, when boiling,
teaspoonful salt, pinches of mustard and put in the apples and two and a half
red pepper. Then add four tablespoon­ ounces of ginger (whole). Let them sim­
fuls of cream and set dish in hot wa­ mer until transparent (the apples should
ter. When warm, add four tablespoon­ be whole); color the syrup with a little
fuls of vinegar. Cook until it thickens, cochineal. This should be served cold,
with custard or cream.
then cool.
T
M ayonnaise D ressing
E x p la n a tio n — N e arly e v e ry l a r g e m a n u f a c t u r e r g iv e s a w a y th n n arn iteo t!
S am ples f o r a d v e r tis in g p u r pones. Y ou lik e th e s a m p le a m t yo u
b u y m o re. W e a r e th e U nit a n d o n ly com puny t o g iv e aw a y
a fa m ily size 88.00 w a s h e r f o r a d v e rtis in g p u rp o se s.
Y o u wlN lik e I t a n d p ra is e I t a n d y o u r n e ig h ­
b o rs w ill bu y th e m , t h a t ’s w h e re w e
g e t o u r m o n e y b ack .
C is t T .
Wright—
President
of the
#'/# Give You m
Greenville
Implement
Greenville Washer
and $4.00 in CASH
Absolutely F R E E -\
Co.— Halts
This
Wonderful
Free Offer
i f y o n ■will J n s t h a n d o u t f o u r o f m y 82.00 c h e c k s t o » o u r o f y o u r
fr ie n d s —t h a t ’s a l l t h e r e is t o d o — n o th lD g morvx I r,l g i v e y o n (h e
w a s h e r f r e e a n d p a y y o u a d o l l a r a p ie c e f o r h a n d in g o u t fo u r c o e c k s .
P le a s e d o n 't t h i n k t h a t wo a r o t r y i n g t o fo o l y o u —d o n ’t t h in k ( l i t r e
Is a s t r i n g t o t h i s offer—t h e r e Is NO s t r i n g t o t h i s o ffe r. W e do ex ­
a c tly a s w e Bay, If w e d i d n 't t h i s p a p e r w o u ld n o t p r i n t th is a n ­
n o u n c e m e n t. w h e n y o u w r ite t o u s w e w ill e x p la in j u s t h o w I t is
t h a t w e c a n a f fo rd to g iv e th e s e s p le n d id w a s h e rs a w a y f r e e . O u r
g r e a t co lo re d b u lle tin e x p la in s e v e ry th in g .
W e a s k n o t h i n g o f y o u f o r t h e w a s h e r—w e g i v e y o n t h e t*.00
G re e n ville W a sh e r p o s itiv e ly a n d a b s o lu te ly f r e e . Y o u d o n 't h a v e to
b u y it—y o u d o n ’t h a v e to w o r k f o r i t —y o u d o n ’t h a v e to d o a s in g le
t h i n g f o r I t. W e g iv e I t t o y o u f r e e j u n t a s w e s a y . A ll w c a s k o f y o u
In t h e w o rld Is t h a t y o u h a n d f o u r o f y o u r fr ie n d s th e fo u r clavkt*
p o o d f o r 82.00 e a c h w h ic h w e w ill s e n d y o u a n d w e w ill s e n d th e fo u r
c h e c k s by m a ll a t th e buuio t i m e t h a t w e s e n d y o u t h e f r e e fs.uo
f a m ily siz e w a s h e r.
No m a t t e r h o w m a n y tim e s y o u h a v e b e e n fo o le d b y f r e e r-*-
M ayonnaise o f Salmon
Remains of cold boiled salmon, ’ large
lettuce, watercress and beets. 4 hard
boiled eggs and small quantity of oil and
vinegar, pepper and sait. '/ 1 pint mayon­
naise sauce; thoroughly wash and dry the
lettuce and use the oifier leaves, dipped
in oil and vinegar, to lay on the dish as
foundation; upon this lay on a circle
overlapping one another, small cutlets
cut as neatly as possible from the salmon,
and covered with the Mayonnaise sauce.
In the centre and around these put the
remainder of the lettuce and the cress
cut up, using first the hearts of the let­
tuce, cut evenly to alternate, with little
groups of watercress, beet and eggs cut
A Sim ple Cuke
Two eggs, one-half cup of butter, one up round the dish, some of the taucc
cup of sugar, one and one-half cups of being put on top of the salad.
flour, three-quarters cup of milk, with
vanilla to flavor. Beat the eggs with the
D elicious Salm on P ie
melted butter, and add the sugar, flour,
Take the volks of 4 eggs well beaten,
milk and vanilla, all the time beating
well. Then bake in a hot oven. The 3 tablespoonfuls of butter (melted), the
secret of a nice cake is in the amount juice and grated peel of 1 lemon, 1 cup
of beating it gets. This amount will of sugar, Y i cup of milk, with 1 heaping
make three layers. If a chocolate cake is teaspoonful of corn starch dissolved in
the milk. Beat these all together, bake
desired it may be spread with
in one crust in a moderate oven.
Take the whites of 4 eggs beaten to a
C h ocolate Ic in g
stiff froth, and 4 tablespoonfuls of pow­
For which will be required one-quarter of dered sugar and a little lemon juice.
a cup of Baker's chocolate, one and three- When pie is baked put this on top and
quarter cups of powdered sugar, two slightly brown in oven.
heaping teaspoonfuls cornstarch, one tea­
spoonful of vanilla and one cup of milk.
B e rlin Salad
Put the grated chocolate with the other
ingredients in a saucepan and cook until
Cut 6 large sardines in pieces and put
thick and spread on the cake.
in the salad dish. Then put over them
But if chocolate cake is not wanted, for a layer of peeled and sliced tomatoes,
not everyone cares for such a rich cake, then a layer of cold thin sliced cucumber.
the same cake may be used and spread Then cover with a little finely chopped
instead with
onion; garnish the dish with crisp let­
tuce leaves, and just before serving pour
L em on I c in g
over a French dressing.
Grate the peel of one lemon in one
pound of confectioner’s sugar, then add
S m o t k e r e d C k lc k c n
one-quarter cup of cream and one-half
Split the chicken down the back,
teaspoonful of vanilla. Mix well and it
season with salt and pepper and
is ready to spread on the cake.
dredge well with flour both sides.
Then another and newer cake is :
Boat the yolk of one egg with half tea-
SDOonful of sugar and one-quarter tea­
spoonful of -alt. Then add one cupful
of best olive oil. but add very slowly,
beating all the time with the egg beater
until the oil is all used. Then, when it
is very thick, add one teaspoonful of
vinegar. 1'his makes a very nice and a
very wholesome salad dressing, as there
is nothing better than olive oil.
For this simple little meal nothing fur­
ther will be needed except the tea (or
coffee) and cake. A very good cake is
as follows:
chopped Irish potato, a tablespoonful
minced parsley, red pepper and salt and
fry until the vegetables are colored. Add
the meat of eight hard-shelled crabs that
have been scalded and cleaned and three
pints of boiling water. Cook thirty min­
utes. When ready to serve add a tea­
spoonful of powdered sassafras rubbed to
a paste with a sponful of butter. Stir in
the soup until well mixed, then pour in
hot tureen and serve with rice. Filet
should never be put in until nearly ready,
Put into a bake pan a small cup stock to use, as it spoils quickly, if left stand­
and a quarter pound butter. Arrange the ing.
giblets on the bottom and on them lay
the chicken, breast down. Cover the pan
B u tte r Cakee
closely and baste every ten or twelve
minutes. Allow about fifteen minutes to
Sift together one quart flour, a tea­
the pound in-roasting. When tender take spoonful salt, half a teaspoonful sugar and
out the chicken and lay on a hot platter. two large teaspoonfuls baking powder.
Mash the giblets, add a cup rich cream and Add a pint and a quarter of milk and ntixt
serve with buttermilk or beaten biscuit.
into a batter a little stiffer than for pan­
cakes. Have the pancake griddle heated
evenly all over and lightly greased and oil
Chicken Gum bo
it lay the muffin rings. Half fill with the
An old fowl is usually considered best batter and bake until well risen to the topi
for this. Clean, cut in pieces as for a of the rings. Turn carefully with.the cake
fricassee. Put a tablespoonful lard in a turner. They should not be too brown.
granite kettle or deep stewpan, and when When all cooked, pull each in half, toast
hot add the chicken. Fry a rich brown, delicately, butter well and serve. English
watching and turning carefully. When muffins are also made with yeast. In this
fried a good brown, add a tablespoonful case sift to one quart flour, one teaspoon­
flour and let brown, then add enough hot ful salt' and a half teaspoonful sugar. Add
water to a little more than cover. Add a cup and a half lukewarm water and
two sliced onions, a pepper pod without a half yeast cake dissolved in some of the
seeds, and salt to taste. Cover and sim­ water. Beat the dough thoroughly, then
mer until the chicken is tender. About cover and set in a warm place to rise. It
fifteen minutes before serving add fifty will take about five hours. Shape the
oysters and theif liquor. When the oysters dough on a well-floured molding board
cockle on the edges, set back on the range into flat, oval pieces about twice the mzc
and sprinkle in a tablespoonful of fine of an egg. Lay on a greased griddle
sassafras powder. Stir and serve imme­ slightly heated and push back on the stove
diately with a heaping tablespoonful of to rise gradually. As they begin to puff,
bring the griddle forward and bake slowly,
rice in each plate or soup bowl.
turning frequently. The entire process of
C rab G um bo
rising and baking on the griddle will take
Fry two tablcspoonsful flour to one of about half an hour. The muffins should
lard until the flour is browned, but not be a buff color when done. Pull apart and
blackened.
Add a chopped onion, a butter while hot.
G ash besid es. T h e re Is n o c a n v a s s in g to d o —no w o rk t o d o —n o th in g
t o s e ll, j u s t fo u r 82.00 c h e c k s to g i v e a w a y a n d y o u k n o w y o u O H
g i v e a w a y 82.00 ch e c k s e a s y e n o u g h . I t in a y s o u n d to o g o o d t o b e t r u e , b u t I t's t r u e j u s t t h e s a m e .
W c Give You a W a sh er F r e e J u s t ar. We S ay We W ill. W e h a v e o n r o w n w o n d e rfu l n e w p la n . W o a s k
n o th in g o f y o u e x c e p t to p a s s o u t io u r e h e e k s a n d w o p ay yo u 84.00 f o r d o in g th a t . T h e r e la no c o n t r a c t
to s ig n , n o p ro m is e to p a y , n o th in g . J u s t o u r f a ith I n y o u —j u s t o u r f a i t h i n t h e w a s h e r, a n d o u r f a it h
I n th o s e checks.
I Will Give Yo u T h is W o n d e rfu l W a sh er F r e e — g u a r a n te e d f o r 12 y e a r" . G u a ra n te e d t o w a s h c o lla r s
a n d w r ls tb a u d s o f th e d i r t i e s t stiirtd p e r fe c tly c le a n . G u a ra n te e d t o m a k e h a n d - ru b b in g e n t i r e ly u n n e c ­
e s s a ry . i t ’s t h e g r e a t le v e rs t h a t d o t h e w o rk . No m o r e t i r e d e r r a s , n o m o re la m e b ac k s. I t w ilt bo a
b le s s in g i n y o u r h o m e . Y o u m a y h a v e b e e n fo o led o n fr e e o ffe rs , b u t w o n ’t g e t fo o led h e r e . Y o u 'll tb n n k
o u r lu c k y s t a r s t h a t y o u a n s w e re d th is a d . W e g iv e yo u t h e r e g u la r 88.00 G r e e n v ille W a s h e r f r e e a n d
1.00 in c a s h besid es. W rite fo r Y o u r F r e e W a sh e r N o w — d o i t r i g h t a w a y . L e t u s p r o v e t o y o n t h a t w e '
r e a lly do g iv o a w a y a w a s h e r f r e e — l e t u s p r o v e to y o u t h a t w e w i ll g iv e y o u o n e o f th e s e w o n d e rfu l
w a s h e rs a b s o lu te ly f r e e a n d 84.00 in ca sh b e s id e s . I t w i ll o n ly COHt o n e c e n t t o b e c o n v in c e d , s o w r ite a t .
o n ce a n d g iv e fu ll s h ip p in g d ire c tio n s . A d d re s s m a p e rson a lly— C a s a T . W rig h t. P re s id e n t.
S
Thu G re e n v ille Im p le m e n t C o ., 118
FREE T O
W hite S tre e t, G re e n v ille , M ic h ig a n
YOU,
MY S IS T E R .
F r e e t o Y o tt a n d E v e r y S i t t e r W o m a n K u flV rin c; fr o n t W om a n 's « li l n i c n i N .
I am a w om an.
1 k n o w w o m a n ’s s u f f e r i n g s .
I h a v e fo u n d th e cu re.
T w ill m a il, f r e e o f a n y c h a r g e , m y h o m e t r e a t m e n t
W i t h f u l l i n s t r u c t i o n s t o a n y s u f f e r e r f r o m w o m a n ’s
a ilm e n ts .
I w a n t t o t e l l a l l w o m e n a b o u t t i l l s cur«»—
y o u , m y r e a d e r , f o r y o u r s e lf , y o u r d a u g h t e r , y o u r
l m o th e r , y o u r s is te r.
I w a n t to t e l l y o u h o w to e u r o
\ y o u rs e lf
a t h o m e w ith o u t th e h e lp o f a d o c to r.
M en
■ c a n n o t
u n d e r s ta n d
w o m a n ’s
s u ffe rin g s .
W hat
we
■ w o m e n k n o w fr o m e x p e rie n c e , w e k n o w b e t t e r t h a n
l a n y d o c to r.
I k n o w t h a t m y h o m e t r e a t m e n t is a s a f e
l a n d s u r e c u r e fo r l.e u c o r r lio e a , o r U H ilis h D is c h a r g e s ,
ft I c e r a l i o n , D i s p l a c e m e n t , o r F a l l i n g -if t h e W o m b ,
[ P ro fu s e , S c a n ty o r P a in f u l P e rio d s . U te r in o o r O v a r ia n
T u m o rs o r O r o w tlis ; a ls o p a in s in t h e b e a d , b a c k a n d
b o w e ls , h e a r in g d o w n f e e lin g s , n e r v o u s n e s s , c r e e p in g
fe e lin g u p th e s p in e , m e la n c h o ly , h o t H a sh es, w e a ri­
n e ss, k id n e y a n d b la d d e r tro u b le s w h e re c a u s e d b y
w e a k n e s s e s p e c u lia r to o u r sex.
I w a n t to s e n d y o u a c o m p le te te n d ay s* tre a tm e n t
e n t i r e l y f r e e to p r o v e to y o u t h a t y o u c a n c u r e y o u r s e lf
a t h o m e , e a s ily , q u ic k ly a n d s u r e ly . R e m e m b e r t h a t it
_ _ _ _ _
w ill c o s t y o u n o t h i n g to g iv e t h i s t r e a t m e n t a c o m p le te
t r i a l : a n d If y o u s h o u l d w i s h t o c o n t i n u e , i t w ill c o s t y o u o n l y a b o u t 12 c e n t s a w e e k o r l e s s
th a n tw o c e n ts a d a y .
I t w ill n o t i n t e r f e r e w ith y o u r w o r k o r o c c u p a tio n . J u s t s e n d m e y o u r
n a m e o r a d d r e s s , t e l l m e h o w y o u s u f f e r If y o u w i s h , a n d I w i l l s e n d y o u t h e t r e a t m e n t f o r
y o u r c a s e , e n t i r e l v f r e e , In p l a i n w r a p p e r , b y r e t u r n m a i l .
I w ill a ls o s e n d y o u fr e e o f c o s t,
m y b o o k — W O M A N S O W N M E D I C A L , A D V I S E R , ’’ w i t h
e x p la n a to ry
Illu s tra tio n s
s h o w in g
w h y w o m e n p u ffe r, a n d h o w th e y c a n e a s ily c u r e th e m s e lv e s a t h o m e .
E v e ry w o m a n s h o u ld
h a v e It a n d l e a r n t o t h i n k f o r h e r s e l f .
T h e n w h en th e d o c to r sa y s—"Y o u m u st h a v e a n o p e ra ­
tio n ,” y o u c a n d e c id e r o r y o u r s e lf .
T h o u s a n d s o f w o m en h a v e c u re d th e m s e lv e s w ith m y h o m o
r e m e d y . I t curci^ a l l , o l d o r y o u n g .
_
—
T o M o t h e r s o f D a u g h t e r s I w ill e x p l a i n a s i m p l e h o m e t r e a t m e n t w h i c h s p e e d i l y a n d e f f e c ­
t u a l l y c u r e s L e u c o r r h o e a . G r e e n S ic k n e s s ,
and
P a in fu l o r I r r e g u la r M e n s tru a tio n in Y o u n g
L a d le s .
P lu m p n e s s a n d h e a lth a lw a y s r e s u lt s fro m its u se.
.
.
.
.
.
W h e r e v e r y o u liv e , I c a n r e f e r v o u t o l a d ie s o f y o u r o w n l o c a li t y w h o k n o w a n d w ill
g l a d l y t e l l a n y s u f f e r e r t h a t t h i s H o m e T r e a t m e n t r e a l l y c u r e » a l l w o m e n ’s d i s e a s e s , a n < i
m a k s w o m e n w e ll, s t r o n g , p lu m p a n d r o b u s t.
J u st sen d m e y o u r a d d re ss, a n d th e fr e e , te n
d a y s ' t r e a t m e n t Is y o u r s , a l s o t h e h o o k .
W r ite t o - d a y a s y o u m a y n o t _ s e e _ th is o ffe r a g a in «
A d d r e n s - M R S . M. S U M M E R S , B ox 41T. N O R T E D A M E . IN D .. U. S. A .
_