davidaulloa/AmericanStories huggingface dataset:
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
IS PRIZE
Bread
Hrs. J. A. Wilson, Us CIementIna
Street, San Francisco

hrH. J. A. Wilson, 73s CIementIna
Street, San Francisco
The first thing required for making
wholesome bread IS the utmost cleanli-
ness; the next is the soundness and
sweetness Of all the ingredients used
Tor II, and in addition to these there
=. %. osI pc attention and care throughout
the whole process salt is always used
IN bread making, not only on account
OF Its flavor. which destroys the In
sipid raw taste Of the -four. but be-
cause II makes the dough rise better.
in mixing with milk, the milk should
be bOiled-not simply scalded, but
heated 10 boiling over hot water-then
set aside TO cool before mixing. Simple
heating VIII not prevent bread from
turning sour In the rising, while boil
Ing milk VIII act as a preventive.
So the milk should be thoroughly
scalced, and should be used when just
blood warm Too small q proportion
OF yeast or insufficient time allowed
for the dough TO rise will cause the
be good and fresh IL the bread is to
be digestible and nice. Stale yeast
produces, instead OF vinous fermen-
tstion. an acetous fermentation, which
agreeable. A poor, thin yeast pro-
ouces an imperfect fermentation. the
result being a heavy. unwholesome
loaf
Sift the -four into q large bowl,
make q hole in the middle Of Il, and
pour in the yeast IN the ratio OF half
teacupful OF yeast 10 two quarts or
water. Stir the yeast lightly, then
pour IN your "wetting' (milk), which
IN winter use warm and in summer
use cold. Stir IN the milk very lightly
but do not mix all the -four into IT.;
then cover the bowl with a large towel
and set Il IN a warm place TO rise.
CThis is called putting the bread to
spOnge.)
In the morning add teaspoonful of
salt and mix all the -four IN the bowl
with the sponge, kneading sc well;
then let 81 stand two hours or more
until II has risen quite light Then re-
move the dough to the molding board
and mold II for long while, cutting
them into pieces and molding them to-
Eether again until the dough is elias
tic under the pressure OF your hand.
using as little -four as possible. Then
make into losves and put into baking
tins The loaves should come half
way I'D the tins and they should be
allowed TO rise until the bulk Is
doubled.
when the loaves are ready for the
oven the oven should be ready to re-
oeive them II should be hot enough TO
brown q teaspoonful OF -four In I'VE
minutes The ioaves viii take from
IS to so minutes TO bake. Try with a
FORK II these directions are followed
Aog will obtain sweet, tender and
boiesome bread. Bread may seem
,-erv common. but there are few who
can make II the right way
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
The Art of Flower Gardening as Pract6oed i'm Caform

I Oalifornian asks a visitor from
iae asst what has impressed him
most on his first visit to the resi-
dental part Of san Francisco or the
cities around the bay. his answer in all
probability viii be. The flower gar
dens. They are wonderful, They are so
bright and gay there is such variety.
such perfect riot OF color. We have
individual gardens like these in tho
east but not blocks Of them. streets Of
them. cities OF them. as you have here"
All Californians love flowers; that is
evident TO the most casual observer.
Somewhere. either at the front or rear
or almost every house whether it hap
pens 70 be modest or pretentious, YOU
VIII see flowers blooming; and within
doors there are innumerabIe vases filled
with cut flowers. while on the street
many OF the people you meet either
wear flowers or carry them.
After all, IL would be nearly an i'm
possibility TO live in this land Of sun
shine and OF flowers and not have a
garden. Very Few people have turned
dear ear to the call OF the climate
and almost every one cultivates at
least few plants. They give these a
great deal Of care and attention; they
count the buds and watch for the new
shoots TO come out and lengthen. and
altogether they take a real interest and
enjoyment in their flowers
II is a common sight at shutdown OF
an evening 70 see the householders out
IN their gardens. up and down the
fstreet, srtistically playing the hose.
RThis is a rite that never seems 10 be
neglected or forgotten. and the flowers
respond brilliantly 10 the good care thar
is given them.
Some OF the gardens could hardly be
lovelieri each flower adds 70 its neigh
bor's beauty; each mass OF foliage
shows at its best against the masses
near II; and others remind one Of a
bunch or blossoms picked at random
oy child-al OF the colors are 1unn-
oled together just as they happen TO
come without any idea Of ARRANGEMENT.
il Is safe 10 say that in almost all of
the most successful gardens a definite
plan has been followed. often this plan
is drawn upon paper, ike the plan OF
ne house, and the location of every
tree and vine and flower is marked
upon it. This may seem a deal of nm
necessary trouble. but II is the surest
road 10 good results and IN the end II
saves time.
Afere are certain principles TO be oh
served IN gardening. just as in tho
building Of houses but these are few
and simple, and when they have been
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
Chicken a la Terrapin
Mrs. Thomas IL. KiInbalI, 292O Webste
Street, San Francisco

Mrs. Thomas K. HimbalI, 292O Webster
Street, Sam Francisco
Three pints of cold boiled chicken.
three hard boiled eggs. three heaping
tablespoonfuls Of -four that has been
Drowned in the oven, half a pint of
chicken stock. one pint of good rich
milk, one wine glass of madeira, one
even teaspoonful of salt, pinch of cay
enne pepper, half a teaSpoonful of mace,
one cup of butter. Mince the chicken
fine. rub the eggs through a fine sieve,
melt the butter in large stewpan and
then add the -four, next add the stock
and milk (the latter having been scald-
ed, the chicken, in which all the sea-
soning has been we'll mixed, and the
eggs. Before serving add the wine. II
desired serve on brown toast.
French Kidney StcW-Get a medium
sized beef kidney and boil till soft.
When cool cut in pieces about half an
irch in size, so that all the gristle will
be cut out. Keep in cool place till the
next morning, then put in two-thirds
of can of tomatoes and stew for 10
minutes. Take off and strain, then add
one cup of water to the tomato juice,
also half a teaspoonful of sugar, salt to
taste, the juice of half a lemon, one
teaspoonful of Worcestershire sauce (to
taste) and a lump of butter the size OF
a walnut. Put the kidney in last and
stew slowly for 10 minutes. Serve on
buttered toast.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

remembered there is unlimited scope
for the taste and individuality of each
gardener 10 show itself
IT is interesting to see how much va
riety different individuals get out OF
gardens of the same size, placed side
by side practically the same plat of
ground over and over, and yet no two
results turn out to be in the least alike.
One garden has a tree as its central
ornament. in the next a brilliant Dor
der OF flowers follows the path up TO
the door and a mass OF bloom tumbles
over the fence: another has a pergola
covered with vines, and the next a
trellis with climbing roses. and so on.
each garden as you pass 1t showing an
entirely different plan and different
display of color
Perhaps II would be well TO mention
a few of the rules which some people
in gardening observe knowingly. some
instinctively, and some occasionally
overlook altogether. If you are going
TO landscape an Enclosure. no matter
how tiny it may be, the first principle
10 remember is to keep a stretch Of
lawn Of as large dimensions as pos
sible in one or more parts of it. Every
now and then you see spot where this
has been forgotten. and you wonder
why the result is ugly when the flow
ers themselves are beautiful 1t is be-
cause the flowers need a relief which
the bare earth can not give them and
which can only be furnished by an ex-
panse of green turf.
A second rule, which is not quite as
absolute as the first and yet is well
worth following. too, is to plant in
such a way as TO conceal the founda-
lions of the house, but not with a
level border of any kind unless you
are a disciple of the barbered school
and love the cropped and clipped and
shaver effects in gardening Irregu-
harity in the outline and arrangement
OF plants is to many people one of
the greatest charms a garden can
possess. Vines that send their tendrils
wandering here and there, shrubs that
shoulder above their neighbors. or
when a border is used, one made of
such plants as hollyhocks, swhose
spfre shaped tops break the monotony
OF the straight border line, any OF
these might be suggested as good to
place close 10 the house
And again. in planting it is always
necessary 10 think of d background for
your flowers. Sometimes the luxuriant
foliage of the bush or vine itself is
all that is needed, but often when the
growth of the plant is sparse denser
and taller LEAKAGE is required behind
it TO set it off. One of the gardens
across the bay has e smooth stretch
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

or. Yelvety lawn, at the back of which
is tall fence completely covered with
ivy, and in front of the fence solidly
massed border of scarlet dwarf gera-
NUNS. The effect of this simple arA
rangement is really beautiful. In an
other garden a group of dark ever
greens on either side of the lawn has
thick clHmps of dwarf double. flower
ing stocks planted in front of them, in
shades OF lavender on one side and of
canary yellow deepening to bronze on
the other. This also is wonderfully
effective
The simplicity of the materials with
which the most delightful effects can
be obtained in gardening is often sur
prising. Overplanting is fault to be
avoided by the amateur gardener, that
is having too many or too great a va
riety Of plants within a given area: a
jungle is out of place in front of
modern dwelling and some of the sim
plest of the gardens are often the most
charming.
IT would seem almost unnecessary
to say that tall growing trees or
shrubs should never he placed so close
to the house as to cut off the light
and air, only that now and then you
see them planted so. Evidently in
these cases the gardener did not real
lie when he set out the little plants
HOW TAN lney would become IN the
course of a few years.
Separate flower beds in geometric
designs are almost always unattract-
i've. They belong to an era that has
passed by, like the era of marble
topped and haircloth covered furniture.
The method generally followed now is
to plant the flowers in clumps or
groups which have no definite outline.
near shrubs or trees. or in borders near
the edges OF the Enclosure, making
sure that wherever they are placed
they have a suitable background.
Gardens can be made visions of love
illness by selecting flowers which have
colors that go well together. When
ever people take the trouble to study
the color scheme of their garden as
carefully as they have done the scheme
for furnishing. their living room or
library, they are always certain of be-
ing repaid by getting fully as much
satisfaction out of the result in one
case as in the other.
Packets of mixed seeds" are respon-
sible for some of the jumbled effects
one often sees in gardens. 1t is hardly
to be expected that red and purple and
blue and yellow are going to stand
side by side without quarreling, at
least a little, and whenever these COL
ors are used together successfully in
a garden 1t is safe to say that exactly
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

shrub in a circle equal in diameter
TO its height, closing in gradually and
keeping good sized ball OF earth IN
der the main stem.
The hole made to receive the plant
should be considerably larger and
deeper than the roots would appear to
require. and this hole should be lined
with a generous layer OF richly fer
tilted earth. The roots should be ar
ranged in a natural position. no two
of them touching. and with plenty OK
we'll firmed earth to support them un-
derneath. In filling the hole be sure
to press the pulverized earth down close
ly around the roots and when the top
has been reached and the earth has
been packed as solidly as possible all
the way through. saturate the mass
with quantity OF water. then spread
a thick layer of pulverized soil lightly
over the top.
The roots should be watered regular
~ until the plant IS fully established,
and fertilizer such as ground bona
potash. or some other good plant food.
should be applied at least twice
year.
Evergreens are much harder to trans
plant than deciduous trees. as the roots
are more delicate. and the trees suffer
il these are injured The roots must
be soaked with water and wrapped
in sacking TO keep them from the air.
even il the tree Is 10 be moved a very
short distance.
When you go to the woods to do
transplanting take a compass with you
and mark with a little piece OF white
string or a touch Of paint the north
side OF each tree or shrub before dig
ging 1t up. Use the compass again in
planting and keep the marked side al
ways facing north. A disregard OF this
rule is often the cause OF III success
in transplanting trees
Bushes and saplings are not the only
contributions the woods will mako 70
your garden. for many varieties OF
beautiful ferns and Wild flowers can
be transplanted. and if they are care
fully handled and given as nearly a.
possible surroundings similar to those
they have left they will often do very
we'll indeed.
Gardening, on the whole, 10 q habit
that grows upon one. When a person
has once experienced the fascination
Of dropping a few little brown seeds
into the earth and has seen them come
up and spread and develop into a beau
tiful expanse OF greenhess, and then
has watched the buds grow larger and
burst open one by one until the whole
place Is glorifed with a mass OF color.
IL is a sort of Aladdin's magic that
few can resist the pleasure OF exer-
cising, and they are likely to keep on
doing 1T season after season.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
How to Make Pear Preserves
Remain White

Usually pear preserve is of an amber
or brown color. but if the following
recipe is observed a clear and almost
white preserve will be the result Take
about eight Bartlett pears, or what
would make four pounds when peeled
cored and cut into quarters. Put them
into a hot syrup made of three Guns
of sugar and half as much water Add
three slices Of lemon. Boil all together
slowly until the pears are of a CLASSY
appearance, but not until they turn
pink.
Spread pears on a platter and place
in the hot sun for an hour or more.
The little syrup left in the kettle may
be used for peaches or other dark
fruit. Make fresh syrup of three and
half cups of sugar and enough water
to dissolve it. When boiling put the
pears into this and heat through thor
oughly. stirring nearly all the while
The lemon will keep the syrup from
turning to sugar. Next pack the pears
into quart jar and pour over them the
hot juice. which has been well boiled
down. See that the jar is full. Seal
alright. Keep in dark place.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
Dishes for InvaIids
Mrs. Arthur p. McKenna, 324 Connec-
tfcut Street. San Francisco

Mrs. Arthur p. McKenna, 324 Connec-
tfcut Street. San Francisco
Egg Grue1-The yoll< of one egg,
we'll beaten; one teaspoonful of sugar,
one cup of hot milk, the white of the
egg beaten to a foam; flavor with
lemon or nutmeg. Good. for a cold.
also if taken very hot before retiring.
Sago JelIy-Five tablespoonfuls OF
sage, half a pint of cold water, one
cup OF sugar, two tablespoonfuls of
lemon juice. Soak. the sage in the
cold water half an hour, then add the
sugar and lemon juice. Pour into this
three cups of boiling water; boil the
into molds When cold, turn out and
serve with fruit Juice.
Chicken Broth-Select the dark meat
only from half a chicken; boil it in
one quart of water with a tablespoon
full of barley or rice; skim off the fat
and serve as soon as the rice is we'll
done. A little lightly Drowned toast
is nice served with the broth.
Chicken Pauada-Pound to a paste
one cup of cold roasted or boiled chick
en-: add half a cup of stale bread
crumbs and enough boiling chicken
broth to make quart. Serve hot a
cup at a time.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

the right shades of each have been
carefully selected and that 1t did not
"just happen" so in hit or miss policy
of planting.
Different tones of the same color are
almost sure TO be satisfactory; a bed of
flowers, for instance. in which the col
ors range from the palest lavender to
deep rich purple, with tinges per-
haps of blue or yellow, is lovely. RED
is generally most effective used alone
or with a feathery white or the right
shade of yellow. Deep yellowish red
and salmon pink look well together.
Not only the color. but the shape. of
the flowers has to be considered in
making a selection of two or more
kinds to be used together. Blue flag
lilies and pale yellow poppies are a
good combination; pink roses and white
spirea or honeysuckle look pretty side
by side. and white clematis and the
delicate purple heliotrope are at
tractive when their flowers grow in
terningled. Sometimes just few
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

garden need never be the same two
seasons in succession unless you wish
it SO.
In selecting flowers the time Of their
blooming must be kept in mind for it
is not agreeable 70 have your garden
lighted by blaze of glory I'm the
spring. and then 10 have it become
suddenly dark and unrelieved by
blossom for the remaining months Of
the year 1t is easy to select plants
that viii furnish succession of bloom
all the year around in this favored
climate.
A naturalistic treatment is preferred
nowadays to stiff aud artificial effects.
and so In preparing the ground for
planting IL is not absolutely necessary
TO level it 10 the f1atness Of a billiard
table. If there are knobs or hum
mocks. or if the land falls away in
slopes TO one side or the other. YOU will
probably take advantage of these nat
ural formations and plant shrubs or
trees In such way as to emphasize
them. and then make the garden paths
wind about so as to avoid these OBJ
structions. Or. If there are rocks crop
ping out of the ground with the earth
breaking around them instead of re-
moving the rocks you will be more
likely to add few more similar in
appearance, and set out vines to creep
to spring from between their crevices
This is the way the Japanese garden.
They rejoice in slopes and rocky places.
In winding paths. In little streams and
pools, in flowers planted in masses and
clumps and in vines that trail or clam
ber Their gardens are places of de-
light and yet they seem TO be able to
make them out of materials that are
at almost every ones hand-if only
one knows how to use them
1t is pretty idea TO place vines
and MOWERS around the bases OF trees
This seems to be a favorite arrange
ment. and you often see it here in
city as well as country gardens: the
tall, dark trunks are quite gIorifed
with clusters of geraniums or nastur-
tiums, or covered with ivy. And IT is
only case of following the natural
fstic treatment again. as the wild Crane
and woodbine' have set an example of
this form of decoration In natures
garden.
1t is not always necessary to go to
a nurseryman for your shrubs and
young trees; sometimes a visit TO the
woods nearest TO you will furnish all
you need of that kind of material
Transplanting is not as difficult as
some people imagine, only there are a
few things to be remembered. The
principal thing is to take the greatest
care not 10 injure the roots. 1t is
best TO dig around the little tree or
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27

full; boil steadily 20 minutes by the
clock, then take out, rinse blue and
starch. and hang out. The clothes Will
be as white as snow.
Unboiled Coffee for Four Persons
Scald the coffee pot; put in five table
spoons of coffee ground rather coarse;
cover with two cups of boiling water
and add a pinch of salt; let steep 10
more cups of boiling water; stir from
the bottom at once, and the coffee is
ready to pour.
Easy Way to Clean SiIverware-
Dissolve a piece of washing soda
size OF a hens egg IN two gallons of
cold water; bring to a boil and keep
boiling point all during the process;
a. ttn5a hoti Fo,ir n3invtes nv tba
clock. lift out with TWO long handled
spoons into hot suds; wash we'll and
dry on soft towels. The silver will
look like new.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27


touches of a color can be used where
more would spoil the effect.
Planning garden is a fascinating
occupation; not long ago there was an
epidemic of books upon the subject; a
number of writers seemed to discover
the garden as a literary topic, all at
about the same time. They were not
dry garden manuals, you remember, but
lively narratives in which one went
with the heroine daily into her garden
and rejoiced when she made some
splendid discovery or shared her regret
when she pulled up, as she had rather
habit of doing, cherished plant, mis-
taking 1t for a weed. But to have a
garden of your own Is even more en-
joyable than to read about garden
belonging to somebody else
The seed catalogue bewilders one at
first with the profusion of its offer
ings, but you can console yourself with
the reflection that if you can not use
all of the plants this year, you may
next year or the year after, as your
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
Page or I'm the Daily Call
Ways to Serve Oysters
Mrs. Lillian Jules. 1916 North Broad
Street, Philadelphia, Pa.

-AAAAaA JuAcs- %ol6 North Broad
Street, Philadelphia, Pa.
Fried Oysters=Always select largest
ana hnest oysters you can get for fry
lpg. Drain in colander and wipe dry
with a towel; dip each oyster into
cracker crumbs, then into an egg
beaten with a little milk, and back
again into bread crumbs which have
been seasoned with salt and pepper:
cover the entire oyster with brea d
crumbs, pressing lightly with the
hands; do not use a fork; fry a golden
brown in deep oil or lard, smoking hot:
uraln on paper; serve hot.
Devtled Oysters-Drain % oysters:
chop middltng fine and drain again;
put half pint cream on to boil: when
1t botls add one tablespoonful butter
rubbed with two tablespoonfuIs flour:
as soon as this thiekens take from the
nre; add one tablespoonful chopped
parsley; salt and pepper to taste; add
the beaten yolks of two eggs; add the
chopped oysters; fill into the deep oys-
ter shells: sprinkle lightly with bread
crumbs and brown in very quick
oven; serve hot in the shells.
Oysters Stewed Ia PhiIadeIphia-
90 oysters, one pint milk, one table
spoonful butter, salt and pepper to
taste. Drain the oysters in a colander
put the liquor on to boil; as soon as Ii
bo1ls skim all the white scum from the
surface; now add the milk; as soon as
this bofls add oysters and season; do
not allow oysters to boil, but be sure
they heat thoroughly; serve with
crackers.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-06-27
ST PRIZE
Spaghetti With Chicken

Miss Ida c. Cassassa, 20 Fifth Street,
Santa Rosa
Get a nice tender chicken and cut up
IN joints. Take a medium sized onion,
sliced in a large saucepan, with one
oil Add little parsley, thyme, rose
mary and parsa with a green chilli pep
per. Let fry until light brown; then
add half a cup mushrooms with three
or four middle sized tomatoes with
salt and pepper to taste. Have enough
gravy for spaghetti.
Have one gallon boiling water, sailed
to taste, and add one and a quarter
pounds spaghetti. Boil until tender.
Drain In coiander and put in bowl or
platter. Then spread heaping saucerful
~ good grated cheese. Add gravy
mix. After mixing put layer of grated