St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1905-08-09
WOMAN'S CLUB.
Interesting Addresses at the Aug"S'
Meeting,-Recipe for n Fancy Ace'
CaIeuhar of the Wear.

dav afternoon included the announce
ment of two new members, Mrs. Frank
Eaton and Miss Annie B. Daniels; re-
ports OF appropriations to the several
committees of the club, which includes
$50 to the school library committee Tor
new library. The chairman OF that
committee reports that the two Libraries
now in hand have for four or five years
had a thorough circulation and been
thoroughly read, and she asks OF the
board of directors that these now be
| allowed to circulate in other towns and
| that a new library be provided for this
town. This request was granted.
A part of the afternoon program that
had not not been publicly announced was
a short talk by Mrs. Callie Howe, nat
ional speaker of the W. c. 7. u, who
spoke especially in the interests OF the
bows who will be stationed on the battle
ship Vermont, and for whose welfare
she solicited the sympathy and financial
help oil any who are interested.
Miss Della l. Griffin, who as delegate
from this club attended the American
Institute of instruction at Portland last
month, gave most interesting report OF
the social and instructive features OF that
meeting.
Mrs. Helen F. Hawley, chairman OF
the domestic science committee, pre-
sented Mrs. Julia Ross Aldrich, who
spoke very interestingly on THE Club. "
AS she has been president of the club in
Somerville, Mass, and is at present an
officer in the Massachusetts, State FEEDER
alton she has practical nowledge OF the
work done by clubs, and in very pleas
ing manner presented it. She spoke o.
the fact that while women's clubs are
formed for the pleasure and profit to BIT
derived from them, much outside
work has been accomplished by persona
influence and the use of money. They
bring out ones business ability, ant
members soon realize that the persona
wishes of the one must give way to tn
many They provide place in which
women may meet together and hav
done much towards breaking down SO
ciaI barriers. She believes that large
things will be done in the future, tina
, these clubs will continue to be part c
the great together movement, and tina
:, the great influence and power exerted b
such a mass of women will constant
= increase.
q A solo, The Beautiful Land of Nod,
q was pleasingly rendered by Mrs. Huber
+ w. Brooks.
. Miss Margaret Merrill was unable
% be present and her part on the progra
. was necessarily omitted. Mrs. 0.
"a Johnson OF Somerville, Mass, read in
! very enjoyable manner, selections fro
= Elizabeth in Rtigen."
10 Refreshments we're served and the I
- cipe for raspberry bonnie, the ice serve
was read Miss by Maude II. Spragr
both of which are given below.
RASPBERRY BoMBE.
y This is made by lining mould with
. sherbet or water ice in this case ras
" berry sherbet, and filling the center wi
cream, beaten stiff, sweetened and t
vored. After the mould is covered a
packed in salt and ice it is allowed
stand two hours so that this cream m
stiffen. -.
Raspberry sherbet is made by boili
together for 20 minutes 12s cups wa
and 4 cups of sugar, making a syr'
The raspberries are mashed and squeel
through double cheese cloth and tt
N measured. Two cups of raspberres a
two teaspoontuls OF lemon juice are
quired for the above syrup. When
syrup is cool the juice is added and
ire mixture strained. 1t is then froz
cir When freezing fill can only "a full as
.eS mixture increases in bulk when froz
W. Allow 3 level measures Of ice to one
salt. These are found the best prop
tions OF ice and salt to insure smoo
IA. fine grained sherbet. 1t is best to t,
..4 the crank OF the freezer slowly at first
- as to expose as large a surface OF
q. mixture az possible to the ice and s
After the mixture is frozen to m
the crank NAV be turned more rapi'
Never draw off the salt water until
mixture Is frozen unless there Is pc
bility of its getting into the can for
salt water is what effects the treez
10 When the freezing is accomplished dl
' off the water and remove the dasher.
To line the mould allow it to stan
ice and salt till we'll chilled. Put 1
ture In by spoonsfuls and spread '
back Of knife evenly three quarters c
inch thick. Then add the viii
cream, cover, repack, using four n
ures of ice to one of salt and ALLOW
vi. stand two hours or more. .
MARGUERITES,
- Whites of 2 eggs.
1 cun choDDed nuts