davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-07-25

ems and edge these appliqued portions
with close buttonholing or a COUGHING
of floss threads matching the linens
in color.
Occasionally, instead of the forms
being appliqued, they are stenciled
with oils or tapestry dyes and finished
with embroidery stitches, and still an
other way of working them up Is to
do either the design or the background
in darning. and then surround the
forms with a rim of outlining
Bags for almost every possible use
and occasion are among the articles
most frequently decorated with this
embroidery. and the newest way to fin
ish them is to line with colored sateen
and draw thems up with ivory rings
and a heavy silk cord. Stringers for
library or dining room tables, which
are in themselves result of the crafts
man influence. are almost always orna
mented with this embroidery, and buff
fet scarves, portieres, couch covers and
sofa pillows ad libitum, are all favorite
subjects for this kind of decoration.
The. new sofa pillows are oblong in
shape and have novel finish in the
form of cotton fringe across the
two ends which matches the linen. OF
course. the square pillows are used. too.
as well as several of the other IA
The arts and crafts movement has in
fused an immense amount of vigor and
purpose into design in all its branches.
and perhaps into none of them more
than embroidery. The mere pretti-
ness of fresh materials is not enough
to satisfy the worker who takes this
method seriously as both an art and
a craft. The good design, good ma
terials and good color of the crafts
man embroideries all bear witness to
this fact Naturally, now and then.
some atrocities are perpetrated designs
rigidly stiff and clumsy, with colors
that glare at one another. but it is
hardly fair to include these with the
rest; they are in a class by themselves
and really deserve a separate name.
The school of embroidery at South
Kensington. Eng. is doing splendid
work along craftsman lines; there. of
course, the influence of William Morris
is still strongly felt, as the>character
of the designs produced shows, and in
Germany and Sweden there are several
noted schools in which the art of
embroidery in all its branches is
treated as an art and is studied as
thoroughly as any of the others
The San Francisco call., 1909-07-25

strict conyentionality has been adhered
to for the most part in the designs
This goes well with the broad method
of the stitching and the use for which
these embroideries are intended The
materials, too, are both artistic and
durable-firm, heavy linens and linen
crashes or craftsman cloth for the
foundation, and the stitches in mercer
fzed cotton or linen floss. Because of
these good qualities it may be that the
craftsman embroidery will have a long
er day than some of the other styles
that have preceded it. and 1t is even
possible that it has come to stay
The designs are, most of them. based
upon plant motifs, but some are plain
arrangements of geometrical forms. The
Tudor rose and other simple conven-
tionalizations of the single and double
rose are often met with. and the tulip
and lily are also to be found in some
of the patterns. Most of the designs
have spaces separating their parts as if
for stenciling. AS for the colors. they
are cnarnll0S-SO1I uQIL tones of the
linen or cotton floss are used, which
harmonic with the natural gray or dull
brown of the linens Old blues and sill
very leaf greens are often seen togeth-
er; the shades of rose and terra Gotta.
the russet browns grading up to pale
yellow. the sage and olive green's
these are all favorite colors for the
work.
There are two or three methods used
for working out the designs. all of
them very simple and broad: The most
popular and one of the most effective
is to embroider the patterns in solid
satin stitch taking the threads cross
wise of the forms. There is no shad-
ing, but several shades of each color
are used separately in various parts
of the design and each form is out
lined in black, which gives the work
character.
Another method often used is to
applique the pattern with coIored lin
The San Francisco call., 1909-07-25

elaborate piece of work, to the dura-
bility of her materials and methods of
stitching her productions may pretend
to rank with those or the needlewomen
of the past, whose embroideries retain
their beauty and become only more
valuable and interesting as the years
go by.
II is always a mistake to use silk
upon linen or cotton. and yet this COM
popularity. Because of a certain sort
OF natural affinity the vegetable prod
ucts, cotton and linen. take kindly to
each other and grow old harmoniously
together. and the same thing is true
of the animal materials, silk and wool.
But combine silk and linen, and each
one will age in an altogether different
way; each will grow to look more un-
like the other and more antagonistic
to it: the silk will appear dull and
faded upon the linen, and the yellowed
linen can not be subjected to a bleach
ing in the sun that would restore its
whiteness, because this would utterly
ruin the silk. BY the same token, any
article that requires washing ought
never to be embroidered in silk, be-
cause, even with the most careful
treatment, the silk is sure to deterio-
rate, whereas linen and cotton are no
more likely to be injured by washing
than are the max and cotton fields TO
be injured by the rains that fall upon
them.
Yet. even with all the changes of fash
ion, certain methods of embroidery have
in the course of years become standard
end never go entirely out of style. The
chief among these are the French and
eyelet embroideries. No matter what new
stitches are the latest favorites. these
hold their own now, just as they have
done for centuries. Venetian ladder
work is another standard method. This
is often seen in combination with the
French embroidery. and there are one
or two other stitches that were en-
The San Francisco call., 1909-07-25

ployed many years ago and are still
being used today
These permanent embroideries are all
very firm and finely worked. The
stitches become as much an integral
part of the fabric as the woven threads
themselves, and in many cases the
needlework survives the material upon.
which it is executed.
An enthusiastic lover of fine en-
broideries who recently returned from
a trip to Europe brought with her a
most fascinating collection of pieces of
fine needlework, many of which she had
purchased for absutdly small sums.
ranging from 10 cents to half a dollar,
in rag shop In Paris There were en-
broidered yokes several long strips of
edging. some wide collars, an infants
cap and a number OF other pieces, all
manship. These had been destined for
the paper mill, and were only rescued
as the result of a casual glance through
the shop window. Several were so ex-
ceedingly delicate and beautiful, espe-
cially in design, that they were worthy
of place among the embroidery ex-
hibits of one of the art museums. 1t
was evident that they had all been exc
cuted a great many years ago, yet all
of the embroideries were perfectly pre-
served.
1t Is not only the careful selection of
materials and stitches that give value
and long life to needlework-the design
is very important matter as well. In
some OF the old pieces of work the pat
terms are wonderful they show so
much grace and ingenuity, such perfect
sdaptabillty to, the material and to the
stitches.
1t is in this respect that the crafts
man embroideries of the present hour
are particularly strong. This is a bold
style of embroidery, designed primarily
for use with the simple and well pro-
portioned craftsman furniture, and a
The San Francisco call., 1909-07-25
Nice Way to Cook Salt Pork

Mrs. j. Ryan, p. o. Box 1S2, BenicIa
Get a piece of pork large enough for
your family, cash the top with sharp
knife, making incisions an inch deep
and a half an inch apart. then soak
IL over night in sweet skinned milk.
Two or more hours before dinner make
a highly seasoned bread dressing and
press into the incisions. lay into
baking pan and pour a cupfuI of milk
over IL to haste with BaSte often.
and about 40 minutes before II is done
pour OFF part OF the grease and lay
peeled potatoes around the meat to
bake brown in the drippings. After
the meat and potatoes are taken up.
dip off nearly all the grease, set pan
on top OF stove, stir in a good spoon
fdl OF -four and when it is smooth add
sweet milk enough to make crazy
Very good; try It,
The San Francisco call., 1909-07-25
81 PRIZE
Pumpkin Pie

Mrs. Van Ieavftt. 1910 Bryant street,
PaIO Alto
The secret Of making good pumpkin
pies lies in properly and thoroughly
cooking the pumpkin. After it is cut in
small pieces only enough water should
he added to start IT. and 1t should be
cooked until II is dry and very brown,
being stirred frequently to prevent
burning. It will take several hours
cooking TO make II brown and dry and
sweet. but II will pay in the delicious
ness OF the pies. which viii be beau
tiful brown and without that raw
pumpkin taste. For two pies, take five
rounding tablespoonfuls of the cooked
pumpkin, I'VE tablespoonfuls of sugar.
either white or brown make them
plenty sweet; three eggs, allspice, cin-
teaspoonful, and milk sufficient to fll
your crust. almost a quart Bake IN a
rich crust until the skin puffs up in
the center.
The San Francisco call., 1909-07-25
Good Letters
ST PRIZE
Asparagus Canned Without Acid
Misr EIlen Henderson. vIna

Miss Ellen Henderson, NIna
Buy the largest size and white as
milk Peel each stalk to near the
point. Take "a stalks for each jar,
tie in bundles, cut off the stem end so
that the bundles are one and a half
inches shorter than the jar. Lay the
bundles for five jars in a sauce pan
large enough to accommodate them
easily and put the pieces you cut from
the bottom in also. Boil till they be-
gin to be tender, but not done. Take
out, unite one at a time and put into
jars with the stem end at the bottom
O. the jar. Set each jar as filled into
a pan of hot water on the stove. When
the five jars are filled with long stems
divide up the small pieces among
them, placing on top of the tips till
the jar is well filled. Now add five
teaspoonfuls of salt to the liquor they
were boiled IN and divide that over the
five jars, filing up with boiling water
till quite full. Put on the lids but no
rubbers. Put them in a fiat bottomed
kettle large enough to hold them with
clean hot water up to the neck of the
jar. Bring quickly to boil and then
with less heat boil 20 minutes steadily
Then raise one Jar at a time, take off
the top. put on new rubbers. reseal and
stand the jar on it's head. When cold,
put in a dark cellar. Green string
beans or wax beans may be put up the
same way. 1t is so much nicer than
the ones canned in acid.
The San Francisco call., 1909-07-25
Angels Food

Take the whites Of IL eggs, one and a
half tumbIers of granulated sugar. one
tumbler of -four, one teaspoon Of
vanilla and one teaspoon Of cream OF
tartar Sift the -four four times. then
add the cream of tartar, and sift again.
but have the right measure before put
ting in the cream OF tartar Sift the
sugar and measure. Beat the eggs to
a stiff froth on a large platter. add the
sugar very lightly, then the -four. then
the vanilla. Do not stop beating until
you put It in the pan to bake Bake 40
minutes in very moderate oven.
When done turn the pan upside down
to cool, and when cold take out by
loosening the sides with a knife. Use
a pan that has never been creased, and
there must be on the edge three pro-
jections of tin an inch or two deep. so
that there will be a space between tbs
pan and table when turned upside
down.
The San Francisco call., 1909-07-25
P@g@ or i'm the Daily Call
Cake Wisdom
Mrs. F. West, 131 Wool street, San
FranciscO

Francisco
Never use melted butter for cake,
but work cool. hard butter to a soft
cream.
Flour should always be sifted once
before measuring
Beat cake in one direction with a
long heavy stroke, using a large
wooden spoon. The more you beat
cake the finer the grain of dough.
Try substituting water for milk in
cake; 1t may be used most success
fully when good fresh milk is not OBJ
tainable
When making cake try light brown
sugar instead of the granulated sugar
ordinarily called for. The brown sugar
creams, more easily and makes finer
grain of cake.
Never move a loaf cake once it is
placed in the oven; therefore 1T is best
to have a moderately hot fire and to
place the oven shelf at about two
inches from the bottom Of the oven.
Under no circumstances should fuel
be put on the fire after the cake is in
the oven.
Should it be necessary to test the
cake there is no more simple way
than to use a clean broom straw. In
sert the broom straw in the center OF
the cake and IL 1t comes out thoroughly
dry the cake is done.
The San Francisco call., 1909-07-25
Beefsteak Cooked to Perfection
(OriginaD
Mrs. George HI. Hurd, 1OS Alpine street,
San Francisco

First it must be a good steak; select
one with a generous amount of tender
loin and fat; have it cut at least an
inch thick, keeping it on ice "a hours
before cooking. which makes it more
tender. Have everything ready to serve
the minute the steak is done. With
a sharp knife cut off the outside skin;
squeeze half a lemon over your steak;
have your broiler very hot; II you use
gas, light your burners 10 minutes be-
fore putting steak under. A coal fire
must be bright and clear. Broil about
seven minutes On one side, turn quickly
and cook three minutes longer; have
platter and plates very hot: rub Glove
of garlic on platter, put the steak on
the platter and pour over half a cup OF
melted butter; season with salt (no
pepper), turn the steak over two or
three times quickly, and carefully
serve at once.
The San Francisco call., 1909-07-25

THE Modern Husekeepers helping the standard OF
cooking and housekeeping California facilitating interchange
of ideas California housekeepers
that
discovered materially
comfort things
send In Make communication possible
write side of paper and
address, One S. prize 81 prize FIVE
ideas published this
interesting will published page
yours is good, will appear when its comes.
The San Francisco call., 1909-07-25
SIS PRIZE /
Chicken Fricassee (French
Style)

Mrs. j. +. SubIette, r. f. ID. No. IA,
Glen Una, Los Gatos
Take one or two fowls, cut up, wash
we'll. trimming OF all the fat, put them
in just enough water to cover them
with q little salt and pepper, one car
rot. one onion, a small bay leaf and
q little chopped psrsleyi boil slowly
until tender, then remove chicken from
gravy: put one good tablespoonful Of
butter into q pan with one tablespoon
fuI Of -four; moisten it with the gravy,
stirring all the time; put into the gravy
one pint bottle Of French mushrooms;
boil for 10 minutes: put the chicken
in the sauce and boil 10 minutes longer;
then take chicken out into dish IT is
10 be served from, leaving sauce in
kettle on fire; then take the yolks Of
three eggs and one pint Of good cream,
beat them together for one minute.
then pour into sauce, heating good 1not
hoiling) stirring quickly all the time,
Until sauce thickens: have ready rich
tea biscuits. split open Cor toasted
bread). place around chicken on serving
dish and dress with mushrooms and
pour sauce over chicken and serve at
once.
The San Francisco call., 1909-07-25
ST PRIZE
Frenched Chicken
Mrs. Robert Boyce, Lodi


Dress a chicken which is too large
for frying. or almost grown. Disjoinr
all parts, cut the breast in two, then
salt, pepper and roll well in -four. Fry
in hot lard (part butter is good, but
add butter after chicken has begun TO
fry well. Cook in this way until a
golden brown. The chicken will not be
a steam cooker, or old fashioned steam-
er, with pan in 1t to hold the juice
from the chicken. Then put in the
chicken and cook one hour or until
tender. The grease in which the chick
en- was fried must be heated again, as
II must be placed on the back of the
stove to be ready for gravy. One large
tablespoonful OF -four, brown as you
wish, and bowl cf sweet milk and
water makes a delicious gravy. Also
and the juice from the steamed chicken
TO the gravy while cooking. You will
find this the most satisfactory way of
cooking large chicken-not an old one
by any means; be certain it is young.
The San Francisco call., 1909-07-25
Choice Ice Cream
Mrs. A. A. williams, 324 Douglass
street, San Francisco

Mrs. A. A. Williams, 324 DougIass
Street, San Francisco
Two quarts of sweet milk, one quart
of rich sweet cream, two eggs; beat
the yolks of eggs we'll, then mix cream
and milk with one pint of white sugar,
adding the yolks of eggs, and stir all
together; then the whites of eggs well
beaten and flavor with. vanilla to taste.
Stir all WELL place in the freezer with
plenty of rock salt and cracked ice;
turn freezer slowly at first until 1t be-
gins to harden, then turn quickly.
which makes the cream nice and
smooth. When hard pack the freezer
with plenty of rock salt and cracked
ice. Let 1t stand a while before using.
If too much water is in bucket around
freezer it should be drained off before
packing.
The San Francisco call., 1909-07-25
Salmon Loaf
Mrs. Robert wilson. sIsson

Take equal quantities boiled salmon
and boiled rice; for a cupful of each
use two hard boiled eggs, one tea
spoonful curry powder. two table
spoonfuls butter, half tablespoonful
cream, season with salt, white pepper
and cayenne. Take all skim and
bone from the FISH and put in sauce
pan with the butter; add the rice, the
whites of the eggs chopped fine, and
place over the fire until very not, then
shape of loaf with spoon and cover
with yolks of eggs rubbed through a
sieve and serve. The mixture should
be stirred often while on the fire ANY
cold meat may be used IN place OF
salmon IL chopped very fine or ground.
The San Francisco call., 1909-07-25
Devil Layer Cake
Miss Lottie Holmes, 322 North Fir
Street, San Jose

One cupful of sugar, half a cupful of
butter. three whole eggs. well beaten.
one teaspoonful of molasses, pinch of
salt, one teaspoonful of vanilla, one
cupful of chocolate in cup of boiling
water. one teaspoonful of soda in a lit
tie flour. one and a half cupfuls of
-four.
Filling for Cake-One cupful Of
sugar, five tablespoonfuls of water;
boil until stringy. Pour this into the
frosted whites of three eggs and beat
until cold
Vinegar and salt are excellent for
cleaning copper or brass.
Always put a large silver tablespoon
in glass when pouring boiling water
into the glass. Some just use a tea
spoon, but If the water is boiling 1T is
apt to crack the glass.
The San Francisco call., 1909-07-25
81 PRIZE
Spanish Meat Balls

Mrs. r.. Garrity, 2IO2 Sutter Street, San
Francisco
Take two pounds ground beef, chop
one large onion, one egg, soften one
pepper, cloves and allspice. MIX well
and roll in small balls.
Sauce-One can tomatoes, one tea
spoonful aIlspice half teaspoonful
cloves, one teaspoonful black pepper,
two tablesDoonfuls sugar. one table
spoonful salt and chop fine two onions
and two green pepperss let boil I'VE
minutes and drop in balls and boil 20
minutes On slow IRE.
The San Francisco call., 1909-07-25
w yiinners
Angel Charlotte Russo
Mrs. c. c. Campton, EmeryviIIs

MIS- Os - CaAAPAOny L<AHCNJ
One tablespoonful gelatine, one
fourth cupful cold water, One-fOurth
cupful boiling water, one cupful
sugar, one pint OF heavy cream. half
dozen rolled stale macaroons, one dozen
marshmallows, cut in small pieces;
two tablespoonfuls chopped candied
cherries. vanilla or sherry for flavor
ing; one quarter OF q pound blanched
and chopped almonds; soak selatins
In cold water, dissolve in boiling
water and add sugar. When mixture Is
cold, add cream beaten until stir. al
monds, macaroons, marshmallOws and
candied cherries flavor with sherry
or vanilla Turn into a mold, first
dipping in cold water, and chill: remove
from mold and serve with angel cake.
This dessert may be made more elabOr-
ate by cutting the top from an angel
cake and removing some Of the inside.
leaving a case with three-fourths OF
an inch walls, then filing case with
mixture, replacing top of cake. cover
ing with frosting and garnishing with
candied cherries and blanched al
mOndS.
The San Francisco call., 1909-07-25
i'm lTWIrm on This
Beefsteak Pudding
Mrs. Jack Lee, r.. r. No. L, box So,
PetaIuma

Half a pound finely chopped suet,
pinch of salt. one pound flour. half a
teaspoonful baking powder; mix with
cold water to a soft paste, roll out
once to one-quarter of an inch thick
and line a quart pudding bowl, re-
serving a piece of paste for the top.
Cut your steak in small pieces and put
in some, then little onion. pepper and
salt and so on till the bowl is full.
put in enough water to cover the meat,
then put on the top paste, which should
be half an inch thick and good and
thick around the edge; if paste is thin
1t will be tough. Dip a cloth in boil
ing water and lay around the edges of
the bowl, bringing the ends up and
pinning them on top, then plunge the
pudding into boiling water and boil
four hours. Add more water as it boils
away and don't let it stop boiling. De-
licious.
The San Francisco call., 1909-07-25
Raspberry Syrup CA Nice Sum-
mer DRINK
Miss Beatrice Swan. 1872 West street,
Oakland

Take three pounds of raspberries,
one pint of cold water, one and a quar-
ter ounces of tartaric acid. Put the
raspberries in a bowl and put the tar
taric acid on the raspberrfes also the
water. Let this stand for "a hours.
then let drip as for jelly. To each
cup of juice add one cup of sugar
Stir until sugar is thoroughly dis
solved. Put in bottles and cover with
cheesecloth. Will keep for years.
When wanted for drink put about an
inch of the syrup into glass, I'LL up
either with seltzer or ice water. This
makes a delightful drink
The San Francisco call., 1909-07-25
CitruIlian Ice Cream
Mrs. Laura r.. Johnston, 1886 Ellsworth
Street, Berkeley


Make plain ice cream without flavor
Ing and freeze to a stiff mush. Place
a melon mold (tin) in cracked ice and
salt. Take a small quantity Of the
cream and color green with fruit color
ing; favor with almond extract and
make a thin coating with 1t all over the
inside of the mold Take about q pint
of the white cream, flavor with pine
apple f1avoring, and make a layer Of
this an inch thick inside the green
coating. Now take the remainder Of
the cream and color a watermelon
pink; flavor. with vanilla. and stir in
a teacupful of crystallized cherries cut
about the size of watermelon seeds.
Fill the remainder of the mold with
this mixture; put on the top and pack
In ice and salt for several hours. When
ready to serve. pour cold water over the
mold, turn out In dish and slice at the
table in crosswise slices. 1t would
take an expert to tell 1t from the real
watermelon across a room. (Any other
flavor or any other fruit that can be
made to resemble watermelon seeds
will answer)
The San Francisco call., 1909-07-25
Fruit Fruitia
Mrs. r.. II. Jewell, ia North RedingtOn
Street. HanfOrd

One pint of alcohol and quarter
ounce of saiicylic acid and place in a
three gallon stone jar. Set up 80 as
to keep flies out and add fruit as you
get it. For every two cups OF fruit
add one cup of sugar. Cut the fruit;
don't mash it: it needs no cooking. Use
any fruit excepting bananas and
lemons. This will keep for years with
out sealing. 1t is delicious as cake
filings or any table use.
The San Francisco call., 1909-07-25
Valuable Recipe for JeIIies
Without Cooking

Hattie VI. HoIIingsehead, Fl Beach Ave-
nue., Seabright Station, Santa Cruz
Put berries in stewkettle with a very
little water; cook till berries are well
heated through Put in jelly bag drain
over night Take one and a half cups
of sugar to one cup of juice Beat
thoroughly for Is minutes with a fork
then put in glasses, set in the sun. Let
stand two or three days. 1t will then
be solid. Run paraffin over top 1t is
delicious, retaining the whole fruit fla
and you will never make it the old way
again.
The San Francisco call., 1909-07-25
The Little Boys Suit

Mrs. s. L. Ware. Stanford University
Make the little boys everyday suits
of linen bought at the upholstering de-
partment. 1t is cheaper and stronger
than any other and cuts to advantage.
as 1t is double width.
Make his white suits Of linen sheet
ing.
Homemade Buttermilk-Beat clabber
thoroughly with an egg beater. DELI
cious drink; better than bought butter
milk, as 1t has no water in it.