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About Cottage Grove leader. (Cottage Grove, Or.) 1905-1915 | View Entire Issue (Dec. 4, 1908)
15 F i t « 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 and, while still warm, cut in little squares. H ERE a great Thanksgiving feast 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 C h o co la te Cream s some member (usually the youngest, espe 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 1 here is of tartar, until a small quantity dropped a lovely Thanksgiving supper, just as in cold water can he rolled into a creamy good as the dinner, though not so abund ball. If, when tested, it is too hard (like ant in 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 be prepared while the dinner is get Turn out on the molding board and knead ting ready and then reheated just before until soft and creamy. Make into balls and tea is served, or it may be eaten cold. dip in melted chocolate, using hatpin or It consists of: 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 on a slightly greased platter. E. M. II. tuce, endive, chicory, etc.,) by preference, but if not convenient, a potato salad with a nice dressing will add greatly to the G ln c e r A p p le * enjoyment of tlie 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. Take the weight of the apples after they are peeled and cored in the weight of loaf B oiled Salad D ressing sugar, with half a pint of water to each Put the sugar and The yolks of two eggs beaten with one pound of sugar. 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 ayon n aise D ressing M arouu atee o f Salm on Remains of cold boiled salmon, 2 large lettuce, watercress and beets, 4 hard boiled eggs and small quantity of oil and vinegar, pepper and salt, y i pint mayon naise sauce; thoroughly wash and dry the jettuce and use the o iic r 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 S im ple Cake Two eggs, one-half cup of butter, one up round the dish, some of the »auce cup of sugar, one and one-half cups o f being put on top of the salad. flour, three-quarters cup of milk, with vanilla to flavor. Beat the eggs with the D ellelans Salm an P I « melted butter, and add the sugar, flour, Take the yolks of 3 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, I cup of beating it gets. This amount will of sugar. '/ i cup of milk, with I 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 trust in a moderate oven. Take the whites of 3 eggs beaten to a Cfcacalatc I c ln « 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 r lin S a la d Put the grated chocolate with the other ingredients in a saucepan and cook until Cut 6 large sardines in pieces and put in the salad dish. Then put over them thick and spread on the cake. 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 onion; garnish the dish with crisp let instead with tuce leaves, and just before serving pour over a French dressing. Grate the peel of one lemon in one pound of confectioner’s sugar, then add one-quarter cup of cream and one-half Split the chicken down the back, teaspoenful 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: Beat the volk of one egg with half tea- sooonful of sugar and one-quarter tea spoonful of salt. 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 am) 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 a tte r C ake« closely and baste every ten or twelve minutes. Allow about fifteen minutes to Sift together one quart flour, a tei- the pound in roasting. When tender take spoonful salt, half a teaspoonful sugar an<) out the chicken and lay on a hot platter. two large teaspoonfuls baking powder. Mash the giblets, add a cup rich crearti and Add a pint and a quarter of milk and mix 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 on C hicken G um bo it lay the muffin rings. Half fill with the batter and bake until well risen to the top An old fowl is usually considered best 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 their 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 size and sprinkle in a tablespoon ful 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 tablcspoonful 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 tablespoonsful 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. Explanation—Nearly every large mantlfaeturer gives avray t h r vise.iKlK C* samples fo r advertising )>tiri>o»es. You like the «ample ami you buy more. We are the first and only company to giv e awu y a fam ily «ire 18.00 washer fo r advertising purpose«. You wlH like it and praise Itan dyou r neigh bors w ill buy them, that's where we g et our money back. Cass T. WrtgM— Presided of the V it G ive You m Greenville Implement Co.— Mates m il Wonderful Free Otter G re e n v ille W a s h e r a n ti $ 4 .0 0 in G A SH A b so lu tely F R E E •— yon w ill Just hand out four o f raw *2.00 check« to fou r o f yonr friends—that’s a ll there is to do—nothing more. I ’d g iv e ymi washer free and pay you a dollar a piece fo r handing out fourcueeks. FI eiuie don't think that w e are tryin g to fo o l you—don't think there Is a Ptrlng to this offer—there Is NO string to this offer. W e do ex a ctly as we say, If we didn’t this paper would n ot print this an nouncement. when you w rite to us w e w ill explain just bow it is that we can afford to g iv e these splendid washers away free. Our great, colored bulletin explain))everything. W e ask nothing o f you fo r the washer—w e g ir o yon the **.00 Greenville Washer positively and absolutely free. You don’t have to buy It—you don’t have to work fo r It—you don 't h ave to do a singto thing for it. W e g ive ltto Y o n free just as we say. AI1 we ask o f you In tue world Is that you hand fou r o f your friends the four clMvkii pood for 12.00 each which we w ill send you and we w ill send the four checks by m ail at the same tim e that we »end you the free *».00 fa m ily size washer. No matter how many tim e« yon h ave been fooled by free ads— Suarantaad yon can't get fooled here, fo r we g iv e you the washer free and *4.00 in f o r 12 Years Cash bes.des. There Is no canvassing to do—no work tnrio—nothing m to sell. Just fonr Ik’.OOchecks to g iv e away and you know you can g iv e away f2.00_cheeks easy enough. I t may sound too good to be true, but I t ’s true Just the same. Utve You a Washer Fra« Just a*; We Say We Will. W e have onr own wonderful new plan. W o ask nothing o f you except to pass out lour checks and we pay you *4.00 fo r doing that. There Is no contract to sign, no promise Vo pay, nothing. Just our faith In you—just our faith in the washer, and our faith In those checks. I Will Clva You This Wonderful Washer Free—guaranteed fo r 12 years. Guaranteed to wash coBars and wristbands o f the dirtiest shirts perfectly clean. Guaranteed to make hand rubbing entirely unnec essary. It'* the great levers that do the work. No more tired arras, no moro lam e I* . !.v. It w ilt bo a blessing In your home. You may have been fooled on free offers, but w on 't get fooled here. You 'tl thank our lucky stars thatyou answered this ad. W e giv e you the regular *8.00 Greenville Washer free and I 00 in eash besides. Write for Your Free Waahar Now—do It righ t away. Let us prove to you that wo really do g iv e away • washer free—let us prove to yon that we w ill g iv e yon one o f theso wonderful washers absolutely free and N 00 in «ash besides. It will only cost one cent to bo convinced,so w rite a t . ©nee and giv e fu ll shipping directions. Address me personally—Cass T. Wright. President. I The G reen ville Im plem ent G o ., 118 White Street, G reen ville, M ichigan F R E E TO YOU, MY S IS T E R . F r e e to Y o u t a 4 E v e r y S is t e r W om an HnfTerlng fro m W om an** A ilm e n t* . 1 am a wom an. I k n o w w o m a n ’ s su ffe rin g s . I h a v e fo u n d th e cure. I wilt m a ll, free o f a n y c h a r g e , m y home treatment w it h fu ll in s tru c tio n s to a n y s u ffe re r fr o m w o m a n 's a ilm e n ts . I w a n t to t e ll a ll w o m e n a b o u t th is cu re— you, m y rea d er, fo r y o u r s e lf, y o u r d a u g h te r , y o u r m o th e r, y o u r eister. I w a n t to t e ll you h o w to o n r* y o u r s e lf at h om e w ith o u t th e h e lp o r a d o c to r. M en cannot u n d ersta n d w o m a n ’ s su ffe rin g s . W hat we w o m e n k n o w from experience, w e k n o w b e tte r than a n y d o c to r. I know th a t m y h om o t r e a tm e n t Is a safo a n d sure cu re fo r Leaearrh aft, or Whitiah IH w h argr*, Ulceration, Displacement, o r P a llia * o f th e Womb« Profuse, Nranty or Painful Periods. Uterine o r Ovarian Tunion or («rowths; a ls o pains in the head, back and bowels, hearing down feelings, nervousness, creeping feeling up the spine, melancholy, hot flashes, weari ness, kidney and bladder trouble« where caused by weaknesses peculiar to our sex. . . . I w a n t t o sen d yo u a complete ten days* treatment entirely free to prove to you that you can cure yourself at home, easily, quickly and surely. Remember that It will cost you nothing -o xl'-'C this treatment a complete t r ia l, a n d i f you sh ou ld w is h to continue. It will cost you only about 12 cents a week or less th an two c en ts a d a y It will not Interfere w ith your work or occupation. Just send me year name ©r address, tell me how you suffer If you wlah. and I will send yon the treatment for y o u r case, e n tir e ly free, in p la in w ra p p e r, by return malL I will also send you free of eeet, 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 . ’ * with explanatory illustrations showing w h y w o m en »u ff'r, a n d h o w th e y can easily cure themselves at home. Every woman should have it. and lea rn to think for herself. Then when the doctor says— ’You must have an opera tion,” you can d e c id e ror yourself. Thousands of women have cured themselves with my homo remedy. It cures «11, old or young. _ —___ To Mothers of Daughter«, I will explain a simple home treatment which speedllf and eff*e* tuaiiy cures Leaeorrhoea. Oreen Plcknem. and Painful or Irregular Menstruation in Young Ladles plumpness snd health aiw sys results from Its use. . ...» Wherever you live, I can refer you to ladles of your own locality who know and will gladly tell any sufferer that this Home Treatment really enres all women’s diseases, and make women well, strong, plump and robust. Just send me your addreaa, and th« free, tejg >k. Writ© W r it e t to-day o - d a y aa ou m ay n o t see is o n e r aga in * day*' treatment i" yours, also the book. as y you may not see tn thlf_offer agaltW A d d rc*«-B IB B . M . S O M M B. B - I 4 1 7 . M O R T E D A M E . I B B . , O . I . A . _
