davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1908-11-15

NUT mixtures spread between thin
Y slices of bread. thin layers Of
cheese or cream cheese mixed with
seasoning and nuts and either brown
or white bread with crisp lettuce
leaves and bit of mayonnaise Will
prove an inspiration to the woman who
is tagged from tiresOme shopping trip
or a long interview with her dress
maker. The lost of palatable tea table
sandwiches is almost IimitlesS Il the
hostess will only take the trouble to
prepare them or see that they are pre-
pared.
Where the cook is accomplished in
the art of scone making these delicious
southern dainties should by all means
have a place of honor on the after
noon tea table. One woman owes a
large part of her social success and
popularity to the scones and tea she
serves two or three afternoons a week
Women as we'll as men are suscepti
BILE to culinary attractions, and few can
resist the crisp yellow brown scOnes
that come piping hot from the oven
and are spread with melting butter.
much priced recipe for afternoon
tea biscuit, one that is not even con-
fided to a friend but has been treas
ured by a single household for genera
llODSs has UlAAAUtC VI niuStdAQ anu
cheese that battles the analytical powers
of all who partake OF this delicacy. Il
is one of the simplest tea table accom-
paniments. Tea biscuit, either home
made or those that come from a good
bakery, form the foundation OF this
appetizing Wand. The biscuits are split
open. and each half is spread with a
little mustard. then sprinkled with
grated cheese and spread with butter
and the disks are ready for a VISIT to
the hot oven, where they should re-
main long enough to convert the tops
OF the biscuit into a rich yellow brown
crust and to heat them all the way
through. Afterward they should be
taken from the oven and served imme-
diately before the cheese takes on q
gummy consistency. This unusual and
simply prepared tea delicacy will tempt
any woman to run the risk OF spoil
ing her appetite for dinner. even to
spelling her complexion, one might al
most say. for the sake OF tasting the
dainty piquant morsel as it fairly
melts in her mouth.
The San Francisco call., 1908-11-15

fresh should be served with the other
delicacies. There will be some guests
who prefer this simple fare to the
more elaborate sweets of the American
tea table, but they are in the minority.
Brown bread treated in the same way
is excellent with tea, and offers a lit
tie variation to the white bread The
The San Francisco call., 1908-11-15
Tomato Butter
Mrs. w. l.. Glenn, 344 Holiday Avenue
San Francisco

Scald, peel and slice about seven
pounds ripe tomatoes. three pounds
granulated sugar one pint OF the best
cider vinegar, one ounce whole cloves,
one ounce cinnamon (ground), half a
teaspoonful of allspice. half OF a lemon.
cut very fine. Boil three hours; the
last two hours stir very frequently to
prevent burning. Put in glass jars or
bottles and will keep without being
sealed The cider vinegar is the secret
of It's success.
The San Francisco call., 1908-11-15
Feather Cake
v. c. BrOcker, 1850 Twenty fourth
Street. san Erzncfaco

Seven eggs, save whites Tor Icing: one
and a half cups sugar, three cups Hour.
one cup water. one-f0urth cup chOcO-
late. three teaspoOnfuLs baking powder,
one tablespoon butter one teaspoon OF
meg. ground cloves and allspSce, one
teaspoon extract vanilla Mix hrst but
ter and sugar, then yOIks- then add
chocolate and spices, then the 10 III.
then the well beaten whites OF four
eggs, then extract Of vanilla This
makes a three layer cake Put together
with boiled icing and chopped walnuts
One cup sugar. one half cup w1ter, one
half teaSpoorful OF vanilla Bo1 Until
IL threads Beat two eggs th0rOu ghly
and add icing while beating well; then
put nuts on layers over icing.
The San Francisco call., 1908-11-15
Here Are the Prize Winning Ideas and Names OF W1ne
ddeaa dnTunonh

from the spices the vinegar should be
strained on To this enough cold vine
gar must be added TO cover the pickle,
which should be cooked "a q granite
kettle When II has Boiled 20 minutes
it is ready for the finishing touch stir
together half a cup OK GouT and the
same quantity OF dry mustard Azd su-
gar Add enough vinegar 20 make a
smooth cresm and stir into the boiling
pickle. In i've minutes remove from
the fire and transfer 70 air tight Jars.
The San Francisco call., 1908-11-15

pastry with tea, while the modest little
sandwich and the wafer recede further
and further into the dim recesses OF the
stewards domain"
Tea and mullins, tea and toast or tea
and crumpets used TO form the menu
for either a restaurant tea or one
served at home. and when these dain-
The San Francisco call., 1908-11-15

tea from the best restaurants and tea
rooms She will find that her guests
like mullins. sandwiches and buns and
that they revel in sweets, so that it
is always wise to include some cakes
among the tea table viands
A plate of plain bread and butter
sandwiches cut very thin and perfectly
The San Francisco call., 1908-11-15
Chicken a la Marengo
Louise EIchaIsoz, zSoS CIenacmf stree
San Fr4ncfseO

IAN EFHnct8cD
Dress. clean and cut uD a chicken;
sprinkle with salt and pepper; dred gs
with -four and saute In salt pork Eat
Put IN q steWpan, cover with Rauce and
Add one-half can uushroOrns eat In
quarters and cook five minutes. Arrange
chicken on serving diah &nd pour
around sauce: gar1fsh with parsley.
Add mushrooms after sauce in strained
Sauce MarenEo-One-quar cup hut
ter. two cups boiling water. opa t&hAe-
spoonful finely chopped onion, one
slice carrot cut IN cubes. one alice Eur-
nip cut in cubes. One-Quax1er cup hour
one-half cup stewed and strained to
mato. ono teaspoonful salt. One-eawhkh
teaspoonful pepper, q few grains cay
ennes Cook butter i've minutes with
vegetables: add -four. with sark. pepper
and cayenne and cook until four Is
wen Drowned; add Gradually Wsesr and
tomato then Strain
The San Francisco call., 1908-11-15
Club House Salad
Mrs. e. Fredericks, 1864 Fulton Street
San Francisco

Cook macaroni for about 20 minutes.
Take from fire. drain In scolander and
thoroughly cold. Put In bowl; mix a
rich rnayonnaise, about a cupfu1: take
about four hard boiled eggs, carefully
slice the whites and add to the maca-
roni; take the yolks and chop fine: add
portion of the mayonnaise until a
thick paste is obtained. Drain a bot
tie OF capers; add to the macaroni.
Slice about two tomatoes when they
are cold, or drain the juice from can
of same, and use the thick portion OF
the tomatoes just before serving the
mayonnaise over the whole: slice a
red pepper. Serve with lettuce leaves
The San Francisco call., 1908-11-15
Chicken Croquettes
Harriet Hubbard, Modesto

One cup chicken meat chopped fine
(other meat could take place of
chicken Il half teaspoonful salt, a
quarter teaspoonful cayenne, one tea
spoonful pepper, few drops onion Juice,
one teaspoonful chopped parsley, one
teaspoonful lemon juice Shape in rolls,
roll in fine bread crumbs, dip them In
beaten egg. then in crumbs again. Fry
one minute in hot fire. Dry on soft
Daper
The San Francisco call., 1908-11-15

ties are perfectly prepared and brought
in crisp and hot there IS nothing more
delicious. Currant buns are a sweet
and appetizing accompaniment TO
fragrant cup of tea. and in certain
tea rooms they are a speciality The
hostess can pick UP many useful ideas
on tea serving and what to have with
The San Francisco call., 1908-11-15
English Plum Pudding
Mrs. O'Leary, 12S Fifth Avenue, Rich
mond District

One pound suet chopped fine, one
pound stale bread crumbs, one and q
pound currants (cleaned), half pound
mixed peel demon, orange and citron)
one cup -four, one teaspoonful baking
powder, a half cup brown sugar, one
teaspoonful ground cinnamon, half
teaspoonful ground cloves, one level
teaspoonful salt, six eggs beaten light
one gill brandy. Mix dry ingredients
first, then add eggs and brandy last;
should be as thick as fruit cake batter
Steam eight hours or divide into three
parts and fill each tin about two-thirds
full and steam about three hours each.
Keep on cover OF tin while steaming
This is excellent, will keep for a long
time, can make and put away before
the busy holidays. Serve with hard
sauce
The San Francisco call., 1908-11-15
Holiandaise sauce-TIalf a cupful Of

water, yoll5s Of two eggs. juice Of
half a lemon. one saltspoonful of salt,
one quarter of saltspoonful Of cayenne
pepper, half a cupful of boiling water.
Mix in bowl with wooden spoon; rub
butter to cream; add yolks. one at a
time; beat well; add lemon Juice. salt
and pepper About five minutes before
serving add boiling water. Place the
bowl in saucepan OF boiling water and
stir rapidly until it thickens like Gus
tard Serve in gravy dish.
The San Francisco call., 1908-11-15
Delicious Pear custard Pie

Mrs. r. l. Wade, RSute c, Box IN. san
Jose
Make a rich pie ernst and IErs two
deep pie tins; then slice nice ripe pears
in eights cor smaller 81 deafred) and
cover the crust IN some prsEky design
Make a eusfard OF three eggs, two cups
sweeGmilG, three-fouTths cup ERE>AV and
pinch ox salt pour over pears until Pie
tin Is full and daVor with nutmeg. Fhts
pie - delicious and sure 20 please.
The San Francisco call., 1908-11-15
PRIZE
To Can Fruit Without Cooking

I o Can Fruit Without Cooking
veFna f. Love, Richmond, Contra Costa
County
For peaches, white grapes and straw
berries this method Is most successful
First, be sure your fruit Is free from
decay. Have a rich syrup boiling on
stove and also sufficient boiling water
to come 70 the neck OF, your jars when
FIJI jars with fruit, then pour boiling
syrup over it. using a silver knife to
keep out air bubbles as In other meth
DDS OF canning. Screw on tops tightly
and place in pan of boiling or very hot
waiter. Set pan where water will cool
gradually and do not remove jars TIL
water is cold. Tighten lids II neces-
sary and set away in a cool, dry place.
The fruit will keep perfectly If these
directions are followed, and has the
same favor OF fresh fruit.
The San Francisco call., 1908-11-15
To Clean, Dye or Curl PIumes
Mrs. j. C. GilIham Jr., 3417 Washington
Street, F'ruitvaIe

FIJI basin with gasoline; dip plume,
shaking and gently pressing with
hands. When gasoline begins to look
until clear; then shake plume until
thoroughly dry.
TO Dye-Clean plume thoroughly as
above Dissolve thoroughly in basin
of gasoline any color of Water Color
Dye or Diamond Dye" until little
darker than shade desired; dip plume
In and then shake until desired shade
The San Francisco call., 1908-11-15
ST PRIZE
To Cook Rice to Perfection
Mrs. d. A. Spencer, 474 ChetwOOd Street
Oakland

D OOpk KlCe 10 FctIcCtlOn
Mrs. d. A. Spencer, 474 ChetwOOd Street,
Oakland
Wash two cups OF rice IN three
waters, drain and dry. Have ready a
good sized kettle IN which are four
quarts Of boiling water. Slowly let
rice sift through your fingers into the
boiling water, never letting It stop
boiling. Keep lid off kettle. Add table
spoonful Of vinegar TO whiten rice and
TO keep it from boiling over When
twentv- Ave nafnufes ennty the con
tents Of kettle into q coIander which
Is placed over a bowl, (the water from
the rice making an excellent starch).
Pour on and through the rice boiling
water to remove the starchy sickness
then place colander over the kettle OF
gently boiling water to steam for five
minutes. Pour into hot dish and serve
as vegetable II you once eat rice
cooked this way, no other way viii
suit you.
The San Francisco call., 1908-11-15
Bran Bread

Mrs. N. Mcneil, 1852 Church street,
san Francisco
Six cups OF bran and three OF -four
and a good sized cup OF molasses. A
good sized teaspoonful OF saleratus dis
solved in one-fourth cup OF hot water
teaspoonful OF salt and three small cups
OF sweetmilk TO make batter soft. Bake
40 minutes.
The San Francisco call., 1908-11-15
ST PRIZE
Liver DumpIings

Mrs. Elisabeth Bourke, 211Y Essex
street, Berkeley
Scrape one pound OF beef liver, two
cups OF bread crumbs. one egg and one
teespoonful of salt and pepper to sea
son It, one tablespoonful Of -four. Mix
well and roll the balls IN flour and drop
in boiling water. Boil 10 minutes and
serve in deep dish. Brown one onion
in one tablespoonful of lard and pour
this on the liver dumplings when ready
to serve.
The San Francisco call., 1908-11-15
Salmon Loaf
Mrs. III. C. Ladd, 1900 Jackson stree
San Francisco

MIS-. IT. Q. LAdu, ZoUU JHckSOH StEeCtJ
San Francisco
Rub one slice stale bread on crater
till finely crumbed; put in double boiler
with one cupful of milk and cook un-
I'll a smooth paste Pick one can OF
salmon or 11l pounds OF fresh salmon
into shreds with fork When paste
is done add one cupful OF cream, half
a teaspoonful salt, dash OF cayenne
and the salmon: mix well. Add three
well beaten eggs; whip well and pour
into buttered mold or bread tin; put
mold In pan OF hot water and bake In
moderate oven half an hour. Serve
with hollandaise sauce.
The San Francisco call., 1908-11-15
Cherry Pudding With Straw
berry Sauce
Mrs. E. G. Halle, 2226 Durant Avenue,
Berkeley

Two eggs we'll beaten, with half a
cup of sugar. one teaspoonful salt. one
large cup OF milk, two large cups Of
flour. well sifted; add two teasDoonfuls
baking powder. mix well; then add
three tablespoonfuls melted butter and
lastly two pounds of pitted cherries.
Tie in scalded and well Toured nap
kin and steam forty-ive minutes.
Sauce-Take three tablespoonfuls Of
butter and FIVE of sugar creamed to-
gether Add one large cup OF crushed
Strawberries, mix well; 1t is then ready
to serve with the pudding. This Is
delicious.
The San Francisco call., 1908-11-15
Home Cure for Eczema

Mrs. de Laneey, 5ee sycamore Street,
Oaklnn2
Take pure pine tar and rub sore
places Apply at night, letting II re-
cure and the only thing thar VIII help
the hands. Good.
The San Francisco call., 1908-11-15

that are made IN a teapot. Not only
do We know good tea. but we under
stand the art Of serving It. which is
quite as important as the selection OF
leaves. English breakfast tea with
cream is the favorite brand served IN
restaurant tea rooms, while Ceylon,
Fornosa and some OF the special blends
taken with thin slices Ot lemon and
sugar have a host OF devotees.
Each cup OF tea, to be properly made.
should be prepared separately and
served promptly. in order 70 get the
best results. A samOvar Is worth Is
weight In gold in the making OF per-
feet tea In fact. tea rooms depend
entirely upon those tall Russian water
heaters for the perfect preparation OF
their afternoon tea. where cup after
cup is made IN quick succession And
In nearly all the fashionable tea rooms
you will see these brass ornamental OBJ
fects stearning merriiy behind tall
vases OF flowers and surrounded BY
regiment OF china teaDots- Water can
be kept hotter in a samovar than In
any other kind OF receptacle. The
water surrounds the cylindrical chin
ney which Is packed with charcoal. and
as long as the fire lasa5 the water re-
mains at the proper temperature for
tea making.
The San Francisco call., 1908-11-15

OvICEs who preside over same
IN var often encounter a great deal OF
difficulty In lighting the charcoal and
keeping the fre burning. Where the
tea hour extends over a long period
and hot water must be at hand all the
time the samovar requires occasional
replenishing both with water and fuel
After the handful or more OF charcoal
has been dropped into the chimney
and 1t must be remembered that the
charcoal should be sorted and only the
good pieces retained, as the others viii
smokes little alcohol poured over the
fuel before lighting viii start II burn
ing merrily. Afterward one need only
glance into the chimney now and then
to see that there Is enough fuel
Sparks and black cinders will dy rp-
ward and then settle over every object
in the room, including the guests. II the
charcoal IS dropHed into the IRE care
lessiy. The proper way IL to let II fall
gently TO the bottom OF the chimney or
else remove the samovar from the
room during the act OF replenishing-
Studio tea hosts and hoStesses favor
the sanCvar on account OF the pic
turesQus note Il gives 20 surroundings
others have looked upon the Russian
water heater as an aIectatfon. useless
and awkward. because they ala not
know how to use Il. Restaurants have
given IL a place of honor on the tea
table and consider II essential 20 per
feet tea making and serving
The San Francisco call., 1908-11-15
Scotch Stew
Harriet Young, Monta

Fry one large onion brown in lard
or drippings. Remove seeds from four
large tomatoes. Season with salt. Let
cook until tomatoes are we'll done
Serve hot.
The San Francisco call., 1908-11-15

VMERICANS now have the distinc-
n tion OF being called tea connoisseur.
and this 10 distinction indeed
when one has sampled a few OF the
foreign brew OF afternoon beverages
The San Francisco call., 1908-11-15
Saint of Duck

Neva f. Lamb, p. o. box 139, Tonop2h,
New.
Take the remnants OF two or three
roast ducks free from bones and cut
in small pieces; put this aside. Now
put on the doubls boiler; in this put
The San Francisco call., 1908-11-15
Two New Company Desserts
Mrs. Roy NJ. Beardalee, 541 Twenty-sev.
enth Street Oakland

Fruited Whip-To serve six, whip
very stiff and Eweeten a half pint Of
cream and set away to chill. Cut up
fine a small cluster of white grapes
(skinned), q small banana, a small
orange and II marshmaliows. Add two
tablespoonfuls of preserved pineapple
The San Francisco call., 1908-11-15

leaf in q little fat dish and shape 1t
with a spoon. This is very good fer
picnic sandwiches also.
The San Francisco call., 1908-11-15

AVLNG been introduced 10 the tea
] ! drinking habit by the English, we
have made a variation or two in Il
which does not diminish the social func-
tion's popularity. though Il converts Il
into more substantial repast than the
orist 1al afternoon tea Either we shall
have TO advance the regular tea hour
or defer the dinner one" said a we'll
known restaurateur when discussing
the growing habit OF tea drinking IN
this country. American women are so
fond OF eating cakes, sandwiches
French pastry and ices with their after
noon tea that their appetites must SUI
fer and their weights increase. They
partaiIe OF substantial tea a. or $50
and dine between and :. There is a
greater demand each season for French
The San Francisco call., 1908-11-15

home tea table should excel in this par
ticular dainty for It Is easy TO prepare
and one OF the most difficult orders 70
have filed satisfactorily in a restaur
ant.
The San Francisco call., 1908-11-15
Vl You Have Cup of Tea? Every Woman Serving IL No

- VERY BODY takes afternoon tea
now Society women meet for
httie chat and a bite to eat when
slipping their favorite Ceylon or
Formosas business women leave their
work few minutes early or snatch
short respite for the pleasure OF the
tea drinking hour; matinee girls have
transferred their affections from ice
cream sodas to Oolong and sweets. and
now and then one sees men scattered
through the fashionable throng enjoy
ing cup OF fragrant tea instead OF
more masculine kind OF drink. It is
the fashion 20 invite your friends OF
take tea with you. and a fashion that
IS both sane and enjoyable.
II there is the least lingering doubt
in the mind or any one a to the popu-
larity OF The tea hour a glimpse through
any of the fashionable restaurants or
small tearooms viii dissipate this sus-
picion forever. Once Il was the
luncheon hour at which women gath
ered Tor gossip and refreshment. but
W the tea hour is the time set for
mis- combination OF pleasures. Lunch
con parties are stiu given, but they are
not half so sociable and entertaining
Gs the o'clock tea gathering.
Informal tea drinking at home exists
or rather the fashion is being intro
ouced, in many homes where the serv-
ing OF afternoon tea was an event in
stead OF a daily occurrence. Friends
dropping IN on their way home from
q shopping tour or after the matinee
supply the atmosphere OF the chatty
crowded tearooms overlooking Fifth
avenue. but the home tea is never quite
The same as the more brilliant and
Kaleidoscope scene OF the restaurant
rearOOu. There women meet their
friends. see the newest fashions and
hear the latest tidbit OF gossip.
The San Francisco call., 1908-11-15

R4rns and scaIds-A burn or scsld
The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1908-12-05
LADY NIMRODS.

Eve in the Times-Democrat
seems to think that a young laoy
in East Baton Rouge parish IS
the only female in this state IL
censed to hunt. There are sew
eraI in the Felicianas, not to men
ton those who WELD the rifle on
their own plantations, and not
as Eve intimates, prompted by
the vain desire to wear a bird OF
the hat but for the more prac
tical, though Epicurean longing
for quail on toast.
The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1908-12-05
Sheriff Sale.

State of Louisiana, Parish of West
Feliciana, oath Jud. Dist. Court
Pond Mercantile Co. VS.. Ransom webb
No. GIL.
In obedience to writ Of ri Fa to
me directed by the Hon. Court afore-
said in the above entitled and num-
bered cause have seized and will Of
fer for sale on the premises to the
highest bidder for cash at the hour OF
| a. m. on
Saturday, January 9, 1909,
the following property to-wit:
The undivided IL interest in and to
certain tract of land containing 325
and forty eight one hundredth acres,
part of the Rosewood" plantation on
Bayou Tunica, bounded N. by Row,
S by Day, E by Bayou Tunica, W by
McGehee, being the property acquired
bv Ransom Webb in the partition
with Ben and Elizabeth Wicker.
Terms of Sale-Cash with benefit o
appraisement.
Sheriff.
The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1908-12-05
GOVERNOR SANDERS ON THE
STATE NORMAL QUESTION:

81 want to state this conclu
sion: That there has been an in
siduous and Industrious attempt
made to put me in the light of
prosecuting Prof. B. G. Caldwell.
[ have never assumed such an
attitude and have declined to
assume it at the solicitation of
my opponents. This matter
must be threshed out to a tinali-
ty. Nothing must be hidden or
concealed. The very best work
this administration and this
Board can do for this school is to
prove to the people Of the State
exact conditions. If in doing
this it shall develop credit to
Prof. Caldwell, no one will be
more pleased than myself. If it
should prove otherwise, [ would
say, in the language of President
Roosevelt, that | have turned or
the light, but | am not RESPONSE
bic for what the light has expos
ed. [ have the greatest respect
and admiration for the citizens
of NatchitocheS. / have alWays
been foremost in making tigh
for whatever this school needed
I assume the entire responsible
ty for the non-election of Prof
Caldwell as President of thi
school. Nothing has developed
since then to cause me to chang
my mind and lead me to feel tina
I have made a mistake. If an,
such thing does develop, I'll b
the very first man to say so--an
not privately, but publicly"