davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-08-22
FLAT WOODEn nST AND FRAME ENCLOSING pA-RrrS
OF TIE SARGENT rREzE

the picture. and il is always the pic
ture and not Its frame that should be
noticeable.
For oil paintings gilt holdings are
almost invariably used except now and
then for certain sketchy canvases
which look best in the wooden mold
ings of black or deep soft brown; then
there are occasional but rare cases
where a silver moIding will carry out
the color harmony better than any
other.
Dull gold. tarnished and bronze ef-
fects are preferred by artists to the
bright FURNISHED gilt for many OF their
paintings, both oils and water colors.
and the picture buying public is fall
ing in with this idea and using the
dim old gold in place OF the glittering
holdings which were seen almost ex-
cIusiveiy a few years ago
The width OF the gilt frame for a
small picture should as a rule be three
inches at least, and for larger pictures
this should be increased proportion
ately. The character OF the moldings
whether bold and ornamental or simple.
The San Francisco call., 1909-08-22

Is oIten puzzling matter to per-
sons who have given little thought
10 The subject. TO select frames for
their pictures. and to make sure that
they are getting the frame in each
instance that is most suitable and in
the best taste We might go farther
and say that the question is frequently
pulling even TO those who have given
great deal OF thought 10 it. for cor
rect picture framing requires many
special qualifications and great
amount OF study
A comprehensive knowledge OF art
and its expression in all mediums is
the first requirement. for how can q
picture be worthily framed II nothing
IS known or the painter, or the period
I'm which he lived. or the subject of
which his canvas treats?
Besides this. a feeling for form and
line and color almost equal TO that of
the painter or designer is necessary
10 SET the best results. for to frame a
picture IS 10 complete the work which
the artist has begun. II is said that
e picture has been perfectly treated
when one is not conscious of its frame:
when the character of the picture has
retn SO perfectly carried out that in
stead of two separate objects. the
picture and the frame. we have a ho-
11ogene0us whole. the framed picture
II rs Tor this reason that molding
of git or silver at the inner edge OF
the wooden holding IS not used by the
best trainers. as II serves 70 empha-
size the parallelogram, makes a linear
boundary "a the picture. and calls at
terticD 20 its separateness from the
frame. which, Of course, is one Of the
things 10 be avoided
Another thing 70 be considered is the
environment which the framed picture
Is destined TO have, because. while
there are great many wrong ways of
framing any subject, II is possible that
there may be more than one right way.
and of these one may be harmonious
and another not in harmony with its
future surroundings.
The safest way 70 make sure OF Civ
The San Francisco call., 1909-08-22

ing your pictures the best possible
treatment is TO take them to some spe-
cialist in the art OF framing, but if for
any reason this is not possible, it is
better instead of letting one of the or
binary commercial trainers work his
Will upon them unrestrained, to have
Few ideas OF your own upon the sub
ject and have them carried out.
1t is impossible to give general rules
Tor the framing of pictures. because
each picture requires its own special
treatment; but a few suggestions may
set one 10 thinking along the right
lines. and so lead to good results.
It seems almost unnecessary to say
that a gilt empire frame with gar
lands and bowknots would scarcely
be the right thing with which to sur
round the countepance OF one of Halls
or Rembrandts burghers. or that a
plain and somber wooden molding
would not make fitting inclosure for
a Watteau shepherdess or one OF the
French beauties OF Greuze. The char
Rcter Of the picture should dictate the
character OF the frame and equally the
color OF the frame should be in direct
response to the color of the picture
not that they should be identical by
any means. but that they should har-
monize perfectly.
There are fashions in picture franz
ing. as in other details of interior
furnishing, but these are ignored by
discriminating people who would as
soon think of selecting the pictures
themselves in obedience to a fashion
as OF allowing any craze of the moment
TO interfere with their giving them the
proper treatment in framing
Whether 10 use a mat. or not TO use
one. and how wide II should be, and Of
what r0fnT-rhPSa Fo%
perplex the uninitiated: but each pic
ture will have 10 answer for itself-it is
not possible TO lay down any rules ex-
cspt q very few general ones. For in
stance we may say that oils are al
ways framed without mat. and that
certain bold and strong water colors
are treated in the same way, as well as
deep toned photographs which have de-
cided masses. Etchings, on the other
hand, almost Invariably require a mat.
and the scale OF the drawing and the
heaviness or lightness with which II Is
The San Francisco call., 1909-08-22
Points on Canning Fruit
Mrs. w. c. Mold, san Leandro

Mrs. w. c. Mold, Sam Leandro
The most important point is cleanli-
ness. Solid glass or metal tops are
preferable. porcelain or glass lin
Ing leaves q space almost impossible
to cleanse These tops should be
cleansed first by boiling in a strong
baking soda solution, then In clear
water. Use new rubbers each year.
Next in Importance, have the fruit
freshly gathered and free from decay.
Peel the fruit and remove the stones
II desired. Pack solidly in jars. FIJI
with syrup. allowing about one cup
II desired. Pack solidly in jars. Fill
the rubbers and lay the tops on jars.
Arrange the jars in the wash boiler
previously placing rock in the bottom.
Pour In enough cold water to come
half way up the jar. Cover the boiler
and bring to the boiling point. Count
from now on 10 minutes. Lift the
jars and screw down the lid; return
to boiler and cook five minutes longer.
Then remove from boiler and make
sure that they are tightly sealed. Do
not for any cause remove tops after
placing in boiler second time.
Fruit canned in this way will remain
whole, have q fine flavor and keep per-
fectly.
The San Francisco call., 1909-08-22

is governed by the picture. but II ons
is in doubt it is well TO be on the
safe side and avoid frames which ara
too ornate.
Sometimes frame is made OF rat
sheet OF wood with an opening cut
for the picture. This combines both
the frame and the mat.
Whenever two or more pictures Are
inelosed BY the same frame. one must
be sure that they arr closely related.
and harmonious in treatment so az 70
form a consistent whole: they must %
parts OF one idea. because II they
represent separate ideas they should De
given separate frames
Occasionally. especially in the case OF
reproductions OF frescOes or photo
graphs OF sculpture IN relief. setting
similar TO that OF the original Is given,
at least in so far as the general ar
rangement is concerned. IL not IN the
matter Of detail: so that a large lunette
over n panel VIII occupy the same rel
ative position in the frame that IL did
upon the wall, at least when the SUB
fects OF both panel and lunette are
Identical or connected. And. therefore.
in order that the whole character OF
the original shall be preserved. frames
architectural in their nature are often
specially designed for certain pictures
There are frames ecclesiastical.
gothic. colonial. Florentine. empire.
Egyptian; Influenced by the sculpturs
and architecture OF almost all the dir-
ferent schools and periods, but these
must be very carefully chosen. for 10
misuse them Is worse than to err on
the side of too neutral and character
less a molding-
There Is much that could be said
on the subject OF the suitability OF the
picture itself. TO the room and furnish
in9s in which Il is hung; but this Is
TOO large and complex a subject 70 oe
dealt with briefly. No one would
make the mistake OF placing a large
dark toned oil painting IN light.
daintilv furnished bedroom; but there
are almost as many things TO be con-
sfdered IN the correct placing OF pie
lures as there are In their framing. and
there would be. II possible. as little
disaRreement between the framed pie
ture and its environment. as between
the picture and its frame.
The San Francisco call., 1909-08-22
Vegetarian Dishes
Substitutes for meat)

Mrs. Walter e. Logan, 1879 Oakland
Avenue, Piedmont
Imitation Duck-Boil two onions until
nearly soft, chop fine and mix with
pieces OF stale breadcrusts that have
been soaked In milk. Add q little pow
dered sage, pepper and salt Butter a
baking tin. put the mixture in, and
strew over the top some grated bread
and bits of butter. Bake half an hour.
Eggs Cooked Mexican gtyIe-Put 4
large tablespoonful OF butter into an
iron skillet. place II over q moderately
full of minced parsley, the same OF
chopped onion. and one of green or
sweet pepper; when well stirred to-
gether break in six eggs one at a time,
being careful not to break the yoiks.
When done on one side turn carefully
on the other: season with salt and
taste Serve immediately on hot dish.
The San Francisco call., 1909-08-22
MarshmalIow Pudding

Mrs. HI. w. Reinhart, Black Diamond
White of four eggs beaten stiff. Pour
slowly into this one cup Of boiling water
in which one tablespoonful of gelatine
has been dissolved and boiled Then
beat In one cup granulated sugar and q
half teaspoon lemon or vanilla. Beat
a half hour. Serve with cream or a
custard sauce. just bring the gelatine
and water to boil. Take the fruit
coloring in gelatine and put with half
the pudding after II has been beaten
and then pile one on the other 80 they
will cool this way and look pretty when
cut In slices.
Lemon Sherbet Puddfng-Half Gun
tapioca, one cup sugar, ono pint water.
80 minutes. Six minutes before taking
OF add Juice OF two lemons. Take OF
the stove and beat IN well the beaten
whites OF two eggs. Make soft GUS
tard of the yolks for sauce.
The San Francisco call., 1909-08-22
SIS PRIZE
Creole JamEalya

Miss Gene Miller. Ie45 h street. Fresno
One and q half cups of rice, one
pound OF fresh pork, one slice OF ham.
one dozen fine chourice pork sausaSe), j,
two onions. one tablespoonful OF but
ter two cloves Of garlic, two sprigs OF
thyme and OF parsley. two bay leaves.
two cloves three quarts OF beef broth
or hot water lbroth preferred), half q
spoonful chill pepper. salt. pepper and
cayenne or paprika 10 suit taste. Cut
pork very fine. lean and fat. into pieces
al bout half an inch square; chop onions
very fine and mince garlic and herbs;
put e tablespoonful Of butter into a
saucepan. add onions and pork and let
them brown slowly: stir frequently;
when lightly brown add ham, chopped
fine, ana cloves OF garlic: then add
minced herbs (thyme, bay leaves,
parsley and cloves)- Let all this
brown for Eve minutes longer. then
add chourice. cut apart, and cook five
minutes longer. Now add water or
broth and cook 10 minutes; when IL
comes 10 q boil add rice, which has
been carefully washed; then add 10
this the chilli pepper and sault 70 suit
Let boil until ricefts firm Stir often
and serve hot This IS a famous recipe
from New Orleans and a great favor
ite-
The San Francisco call., 1909-08-22
Be Published I'm 11urm on I
Roast Wild Duck
Miss Marjorie Doherty, Antioch

Parbon with an onion in each TO re-
move the fishy favor. Use carrots un-
less there is TO be onion in the dress
ing. STUFF with any of the dressings
used for tame ducks and roast till ten
der, basting at first with melted butter
and then with the gravy in the pan.
Weaken the pan gravy with boiling
water. thicken with brown flour and
stir in one tablespoonful of currant
jelly. Serve separately.
Pot Roast of Beef-Take a clean piece
OF beef, cut a little fat from IL
and fry in an iron pot a few minutes.
Season the beef and sprinkle over q lit
tie -four. put in the pot and fry brown
on all sides Pour In hot water to half
cover the beef cover tightly and cook
until tender Add a little boiling water
ut intervals to prevent burning. Thick
en- the gravy and pour around the meat
on the platter.
The San Francisco call., 1909-08-22
DeviIed Grab
Mrs. A. Hourtane, 4142 Seventeenth
Street, San Francisco

Mrs. A. Hourtane, 4142 Seventeenth
Street, Sam Francisco
No. Pick the meat OF one crab into
shreds, roll one cracker, beat one egg;
mix all together with butter size OF
an egg: salt and pepper and milk to
make moist. FIJI crab she'll and bake
a delicate brown.
No. Pick and chop two or three
crabs then mix the dressing well
through the meat. Fill shells lightly
and add two or three. tablespoons OF
melted butter to each. Bake q deli
cate brown and serve hot.
Dressing-One hard boiled egg. rub
bing the yolk In one tablespoon Of
butter. add to this one and half table,
spoons vinegar and cayenne, mustard,
pepper and salt to taste Then stir
the1yoIk of a well beaten egg and add
the white first having beaten 1t sepa-
rately. Then add the chopped white
of first mentioned egg.
The San Francisco call., 1909-08-22
81 PRIZE
Some Good Pancake Recipes


Miss Lena Krebs, r. f. ID. 4, Box IS,
Lodi
Beat two eggs well; add one quart
(three cups) buttermilk: salt TO taste
pour two or three tablespoonfuls OF
boiling water over one teaspoonful Of
soda: add 10 buttermilk; then gradu-
ally stir IA enough -four 10 make thin
batter.
RAISED Graham GriddIe Cakes-Mfx
IN the evening two cups Of graham
-four and one cup wheat -four, three
tablespOonfuls yeast, and water or
milk 70 make a thin batter. Set In
warm place over night 10 rise. Before
baking add half q teaspoonful OF soda
two well beaten eggs and salt
Graham Grfddle Cakes-AiX well one
pint graham -four. half q pint corn
meal half e pint wheat -four, one tea
spoonful sugar one teaspoonful salt.
one egg one pint buttermilk, one tea
spoonful soda. Bake
Fine old German Pancake Recipe
Separate whites and yolks OF four
eggs To beaten yolks add two cups
Of milk and gradually two and half
cups -four (sifted): salt After this Is
stirred smooth add three more cups
milk and stifiy beaten whites. Stir
well and bake very thin on hot griddle
pans Serve at once.
The San Francisco call., 1909-08-22
81 PRIZE
Boston Cookies

Miss Amy c. Scherverer. 5S3 Hobart
Street, Oakland
Three eggs, one and a half cups of
brown sugar. two tablespoonfuls New
Orleans molasses, one scant cup OF
butter, one nutmeg. grated: one tea
spoonful cinnamon, cloves and all
apfce 3 tablespoonful hot water, half
cup milk or brandy. one teaspoonful
sods, one and a half cups OF raisins,
one cup OF nuts. two cups OF flour.
Drop from teaspoon
Cheese OmeIet-One cup sweet milk
eight heaping teaspoonfuls grated
cheese three tablespoOnfuls bread
crumbs. one-third teaspoonful salt,
three tabIespoonfuls nAlted butter, one
pinch red pepper, two eggs. beaten
separately. Put bread crumbs in milk
and let scald. add butter, salt, pepper.
whites beaten real stiff. Bake 20 min
utes IN moderate oven.
The San Francisco call., 1909-08-22

the picture. Grays and browns are
used, pale or deeper in shade, according z
TO the tone of the picture. Gold mats
are sometimes employed for water
colors. But green mats, or mats of
other hues are not used at all by the
artistic trainers.
casionally you will see odd fancies
in mats, such as those made of grass
cloth. .or mating or old brocade, but it
is dangerous for the amateur to at
tempt any experiments of this kind
they are best left to the experts, who
very likely may not avail themselves of
the privilege unless it may be in ex-
ceptional cases for the purpose of pro-
ducing some particular effect.
The San Francisco call., 1909-08-22
Save the Paper Bags
Mrs. N. r. Dooley, Benicia

Instead of destroying paper bags
keep them In q convenient place near
the kitchen stove or sink and you will
soon see the many uses to which they
may be put.
Instead Of keeping a stove rag 1t is
much cleaner to put the hand inside
a paper bag and wipe the stove and
then burn the bag.
When cleaning up the dishes after
meal It is very easy to scrape the
dry scraps into a paper bag, close II
and drop into the garbage can, and
helps to preserve the cleanliness OF
the latter.
A heavy paper bag makes a good
clothespin bag, when you haven't a
better one. as IT can be pinned to the
apron with q couple of clothespins so
as to hold 1t open and possesses the
advantages of never having TO be
washed or mended.
The San Francisco call., 1909-08-22

executed, determine the width of the
margin. 1t is always possible to pro-
portion it so that the picture shall
neither appear crowded or unduly
frame bound, or going to the other ex-
treme lost and lonely in the midst of a
wilderness of blank paper.
Often, especially for horizontally OBJ
long pictures, the mat is of equal width
at the top and sides, and wider at the
bottom; sometimes. in the case OF YER
tical panel shaped pictures the top and
bottom margins are equally wide. and
the sides are narrower.
The perfectly white mat is never
seem 1T is considered unsuitable, as be-
ing lighter than the highest light Of
The San Francisco call., 1909-08-22
ST PRIZE
Boned Ham

Mrs. o. sievers, e73 Fourth Avenue, San
Francisco
Fine Substitute for Turkey-Take q
good salted but unsmoked ham; remove
the bone so as TO leave the meat as
solid as possible In place of the bone
put dressing made same as for turkey
and bake. It is good hot or cold.
Squash Pie-Mix a fourth cup sugar.
half a teaspoonful salt. quarter tea
spoonful cinnamon and quarter tea
spoonful ginger; add one and a quarter
cups steamed and strained squash, one
egg slightly beaten and seven-eighths
cup milk gradually. Bake In one crust
Brandy Sauce for Plum Pudding
Cream quarter cup butter. add gradu-
ally one cup sugar, two tablespoonfuls
brandy very slowly. two egg yolks we'll
beaten and half cup milk. Cook over
hot water until II thickens, like a Gus
tard. then pour on two egg whites well
beaten.
The San Francisco call., 1909-08-22
Good Lemon Cream Pie

Mrs. z. n. Stein. S75 San Carlos Avenue,
San Francisco
Beat the yolks OF three egss and
the whites OF one, then take Sne cupful
sugar, q heaping tablespoonful OF nour.
a little salt. one cup OF milk. = teaspoon
OF butter and the rind and Jutee OF one
large or two small lemons Cook IN
double boiler till IL jellies. Don't cook
too long. then cool Have your crust
baked; then, when cool, al the crust
then beat the whites OF two eggs TO .
stif froth with a tablespoon sugar.
then brown
The San Francisco call., 1909-08-22
ST PRIZE
Spring Chicken a la Yenor

LOtta Roney, 1I3I Sonoma street, VAL
lejo
Dress. wash and dry three half grown
chickens. Cut in half and thoroughly
rub over. inside and out, with Glove
Of garlic and then salt and pepper;
dredge with -four and fry in olive oil.
The oil must be sufficient in quantity
to submerge the chicken. When brown
arrange on platter and pour over the
following sauce: Put three heaping
tablespoonfuls of butter in small fry
ing pan and cook slowly until a rich
brown: then add the strained juice of
one lemon; let all boil for hah sec
ond and pour over the chicken, which
has been sprinkled with chopped pars-
ley. Delicious.
The San Francisco call., 1909-08-22
DeIiciOus sweetbreads

Mrs. F. G. Massey. 1905 Ellis Street
A pound OF sweetbreads. parboil with
parsley. lay aside until cool. cut in dico
shape. Cook dozen small arttchokes
toast prepare the cream sauce. lay In
the sweetbreads until hot. pour over
the artfchokes- Delicious entree for six
To keep the bathtub white use gas0-
line.
TO clean your panama or light straw
hats use peroxide.
The San Francisco call., 1909-08-22
Two Simple Delicious Puddings

Maud Sherburne, 2456 Vallejo Street
French Tapioca Pudding-Cook one
quarter of a cup OF tapioca in a
pint Of milk until transparent; add a
little salt, a tablespoonful of butter.
half a cup OF sugar; remove from
the nre and when lukewarm add two
OF vanilla; pour over sliced fruit of
any kind or berries; serve with cream.
cold.
Corustnrch Chocolate PuddinE-Three
cups OF milk, one cup of water three
tabiespoonfuls of chocolate, four table
spoonfuls of cornstarch. half a cup
of sugar, one teaspoonful of lemon.
Dissolve cornstarch and chocolate
In the water; scald milk and stir this
mixture slowly into 1t; add sugar and
cook together a few minutes Serve
ice cold.
The San Francisco call., 1909-08-22
Spanish Stuffed Peppers

Miss Rowena Stephens. 70S College
Street, Woodland
Six large green peppers with the
stem ends cut on for lids and the
seeds removed. Six tablespoons corn
meal. the juice and pulp OF six medium
sized tomatoes. one teacup chopped
veal, one onion the size Of q walnut
half q teaspoonfu1 OF salt. with this
stuff the peppers and place In a pan
with little water and bake until the
peppers turn dark green
A pinch OF soda in grape jelly will
keep hard particles from forming In
the jelly.
The San Francisco call., 1909-08-22
81 PRIZE
Creamed Tongue

Mrs. ]. l.. Morris, Box 3sz, Fort Bragg
The dish Is delicate as sweetbreads
The tongue TO be used IS calf's and
Bofl IN salt water until tender then
cool Il IN water IA which Il is cooked.
Peel and trim on all the rough places
pieces. Put into your pan or chat
Ing dish two tablespoonfuls Of butter
and three level tablespoonfuls OF
-four. When well blended add a cupful
and a half OF milk or cream, half g
tesspoonful OF salt, g dash OF cayenne
pepper, a grating OF nutmeg and q
tablespoonful Of parsley. Stir until
smooth and creamy, then add two
tablespoonfuis OF sliced tongue, stir un-
III heated thoroughly. Serve on hot
platter. Saratoga chips (potatoes) go
well with this dish
The San Francisco call., 1909-08-22
Bread Crumb Pudding
MIR. CharIex Goefz, Sonora

Having a good deal OF dry bread to
make use Of l was forced to invent new
ways. Here Is one OF them-bread
crumb pudding:
First the bread should be as dry as q
bone so It viii grind easily through the
grinder. Use two coffee cups OF ground
bread, four cups hot water. one lemon
(1uice and rind), one large teacup OF
sugar and three eggs. Mix and bake
in-slow oven. Beat white Of egg sti6.
adding a pinch Of salt to make the
egg beat quicker: add about two table
spoons sugar mixed with one teaspoon
fui of powdered chocolate and pour
over top when cold Serve ice cold
The San Francisco call., 1909-08-22
Peppermint Drops
(Very Good

Eleanor ID. Mathews, Age Is, 1850 VAL
lejo street, San Francisco
Two cups of sugar. half a cup OF
water; boil together without stirrtn &
for five minutes; remove from stove
peppermint essence: in place OF pepper
mint Wtntergreen may be used.
II you happen to have coloring IN the
house g few drops may be added. Beat
this for q few minutes, then pour on
buttered paper q few drops at a time.
just enough to form small round pep
nerrufnts
The San Francisco call., 1909-08-22
"GIoria Pud ling"
Mrs. e. A. Boyies, 500 Twenty-nfth
Street, Sacramento

Mrs. e. A. Boyies, 500 Twenty-dfth
Street, Sacramento
Boil in a porcelain pan with dash
Of salt a pint of milk. Mix thoroughly in
a bowl two tablespoonfuls cornstarch,
two tablespoonfuls milk, three table,
spoonfuls granulated sugar. yolks Of
two eggs, pinch OF freshly grated lem
on peel. Add this to the boiling milk.
let cook four minutes, stirring while
cooking; flavor with vanilla. Pour this
into a fiat pudding dish. Beat the
whites of two eggs to stif froth. add
four tablespoonfuls powdered sugar,
also meats OF half q pound of finely
chopped walnuts: mix thoroughly to a
light pun and spread on top of mixture
in pudding dish. Put the whole in hot
oven and daintily brown.
Serve cold with raspberries or sliced
bananas. The above will serve half
a dozen people and can also be made
into Individual molds.
The San Francisco call., 1909-08-22
Oyster Pot Pie

AIiss Agnes oneId, z27o MIIvia street,
Berkeley
scald quart can OF oysters In their
own liquor; when II boils. skim out
the oysters and set aside IN a warm
place; to the liquor add q pint OF
hot water; season we'll with salt and
pepper and a good sized piece OF but
ter; thicken with -four and cold milk.
Have ready nice light biscuit dough
rolled twice as thick as piecrust; cut In
cover closely; cook As minutes. When
taken up stir oysters into the juice and
serve all together IN one dish. This is
very good.