davidaulloa/AmericanStories huggingface dataset:
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Buttons Of Crochet and Braid

shade as the crochet; then with either
knitting or twisted embroidery silk
little. mat shape is made with a firm
tight stitch: when the mat is almost
the circumference OF the button the
stitches should begin TO narrow. Draw
this mat over the top OF the button.
fastening 1t on the back with stitches
of embroidery silk taken with a sew
ing needle.
One of the prettiest ways to make
these buttons is to cover little brass
rings with either DuttOnhOle stitch
or crocheting; then I'LL in the center
with a spider web or a tiny mat OF
crochetfng, and after this crochet
around the outer edge OF the ring,
carrying it down over the sides OK the
button to the back Three OF these
crocheted buttons are shown in the
illustration.
The easiest way to make the braided
buttons is to cut piece OF silk large
enough to cover the button mold, and
haste the braid upon this in the de-
sired way, crossing or Intervening as
the case may be. A very fine silk SOU
tache braid is the kind generally used
Then cover the button mold with this
braided material and secure the braid
in place both on the front and back OF
the button with a few stitches Be
sure In making these buttons that they
are firmly sewed, for there Is nothing
more annoying than to have an Orna-
ment OF this kind come to pieces at
some fuopportune moment, as even the
ready made ones sometimes have a way
Of doing.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
81 PRIZE
Russian Cream

Mrs. w. r. Thompson. Sequel
One cup sugar creamed with yolks
OF four eggs beaten to stiff froth- Heat
one quart fresh milk; dissolve half
box OF gelatine In one cup warm water.
Cook yolks Of eggs and sugar in double
boiler with milk until II is like Gus
tard. When done, put in gelatine- Stir
well When Il begins to thicken add
whites Of eggs. Serve with q good
sauce or with whipped cream. Serve
cold.
Dandy Pudding Sauce-Take quar-
ter Of a cup sugar creamed with yolks
OF two eggs. Beat whites to stin froth.
Add quarter cup sugar to whites. Beat
half e cup thick sweet cream stiff, then
mix all together. Flavor with brandy,
whisky or sherry. Lovely sauce for
plum or carrot pudding. Can be served
with Russian cream.
Sponge Biscuifs-Half a pint cream (;
one saltspoon salt; four eggs; one cup
pastry -four or two-thirds cup OF bread
-four Beat the yOlks Of the eggs and
add the cream. then stir them into the
-four; beat until SMOOTH strain the bat
ter into another bowl and then fold In
carefully the well beaten whites Of the
eggs Bake at once In quick hot
oven IN creased hot gem pans. The
cream need not necessarily be thick;
ordinary table cream viii answer. Bat
ter must be sufficiently thin TO pour.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15

then beeswaxed, there will never be
the least danger of their sticking.
When the irons have become cold, be-
fore putting them away they should
be secured with sapolio on the bottom
and sides. and then wiped dry. OF
course the irons should never be wet
while they are hot, because that de-
stroys the temper, and a dead" iron is
a hopeless implement to work with
In raw starching very stiff cuffs and
collars or shirt bosoms, rub the starch,
to which a little borax has been added.
In well, and iron first under a cloth
until almost dry, and then polish with
the iron directly on the material. Into
your boiled starch put a little piece of
wax candle or a lump of paraffin, and
whenever IL is possible starch things
through from the wrong side so that if
there are any little Jumps they will not
be so likely to come in contact with the
iron.
Sprinkle the clothes thoroughly an
hour or two before you begin work ana
then roll them UP in a towel or sheet.
One Of the simplest labor saving con
trivances for this purpose is a small
watering pot with a fine spray, which
VIII moisten the clothes far more quickly
and evenly that the old fashioned method
Of sprinkling with the hand.
An expert laundress will take actual
pressure In exercising ner skill. she
enjoys Transforming the little rumpled
damp wads which she takes from the
clothesba sket into crisp and floating
examples of daintiness.
1t is not unusual for people to stop
and gaze in with admiration at French
laundry windows where some especially
tempting display OF tempting laundry
work is exhibited.
There have been some famous laun-
dresses, too; at least IN fiction. Trilby
became a "blanchisseuse du fin" and
Nine. Sans Gene was another who fol-
lowed the profession OF the tub and the
iron. For it is almost a profession in
Paris; there the ''blanchisseuses" have
an annual fete, and some among then,
have become quite noted and well to do
in the practice of their calling.
An experienced laundress always
irons things as damp as possible, and if
any portion of the garment becomes
dry before it is reached it is moistened
again with wet cloth; she also uses a
hot iron-just this side OF the scorching
pointer II is impossible to do good
work with cool iron.
Before starting to do UP a piece 1t
should be shaken out with a snap,
which helps to remove some of the
wrinkles; then pulled into shape with
the hands, the tucks laid the right
way and the hem stretched smooth. If
1t is trimmed with lace or embroidery
each separate scallop should be gently
pulled out between the thumb and
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15

forefnger. and in ironing the same
principle should be followed by runs
ming the point of the iron into each
scallop and never ironing lengthwise.
The best way to iron a ruff1e Is to
go all around the outer edge first,
ironing it straight and flat, and then
work from this up into the gathers
with the point of the iron; have a
bowl of water and cloth at hand, and
whenever a crease is made inadver-
tently moisten it with the wet cloth
and take it out with the iron.
The laundering of table laces and
embroideries is quite a department by
itself. These are so often ruined by
careless or ignorant treatment that the
house keeper will generally be repaid
for doing them herself, or at least SUI
perintending- the process few times.
in the first place they should never be
starched; if they are ironed while
rather wet they will be stiff enough
from the natural dressing OF the linen.
Then 1t is important that they should
be carefully pulled into proper shape.
each scallop drawn out and each bit of
lace or embroidery Strengthened. After
this they should be laid face down on
the heavily padded board, covered
with a cloth and pressed with hot
iron. When almost dry the cloth
should be removed and the last touches
given directly on the material, but al
WAYS on the wrong side.
If some Of your pieces are embroid-
cred in colored silks, wash them first
in pure soap suds, rinse in several
waters and without wringing lay them
between two cloths until they are al
most dry; then iron them in the same
manner as the others. only moistenin &
a little with a damp cloth wherever the
material has become wrinkled.
Real laces are never washed In the
ordinary way and never biued or
starched. Instead they are put into
warm water with a pinch of borax and
a piece of CASTLE soap in a clean glass
fruit jar: then the top is screwed on
and the jar-is shaken vigorously until
the lace is clean. They are rinsed in
the same way and each scallop OF the
lace is pulled out by hand, then the
lace is rolled around large glass bot
tie or jar and left until 1t is dry.
When a mangle with either hot or
cold rollers is used it is generally sup
posed to be serviceable only for fiat
pieces, but many of the garments, such
as plain skirts, underwear and 80 forth
can be stretched and folded smoothly,
and after they have been mangled a
little hand finishing with hot iron
and a wet cloth to remove wrinkles
will give them the appearance of hand
work. at a great saving of time and
trouble.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Prize WINNING Ideas and Recipes @nd Names of che Prize Wm
i'm Turn Pgg or i'm the
Be Published i'm TVrm ON T

and four cloves OF garlic, mix with
four tablespoonfuls Of salt and let
stand three days. Drain>the brine from
the cabbage and onions, pressing them
dry, and mix. Add also one pint (pressed
measure) of the pepper seeds and four
tablespoonfuls of mustard seed. Drain
each pepper, fill with the chopped mix
ture and fasten on the little lid with
Irvine, tying 1t around the pepper to
hold it on firmly. Line a large Jar that
will hold all the peppers with washed
grape leaves. and in this place the pep
pers. Heat to the boiling point suff1-
cient vinegar to cover the peppers, add
ing to every quart one tablespoonful
each of cloves and allspice and half a
tablespoonful of ginger. Use the whole
spices, crush slightly, and in a small
cheese cloth bag. Pour the hot vinegar
over the peppers, cover and set away.
The following day pour of the vinegar,
repeat, and pour boiling hot over the
peppers. Repeat twice more on sue
cessive days, then drain the peppers,
put the vinegar to heat. pack the pep
pers in glass jars. Six will go into a
jar Of quart size. Wrap a cloth wrung
from hot water about the Jar and fill
with hot vinegar, having added to each
quart a tablespoonful of freshly grated
horseradish, which will preevnt mold
from forming. Adjust rubbers, screw
on lids and place when cold IN q cool,
dark closet. Serve with roasts and
steaks.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
French Laundering for che Eousekeeper

T is very seldom that a maid of
general work can be found who
understands the laundering of en-
broideries and laces.
The average servant irons cheer
fully over heavy raised embroideries
on the right side. and starches and
irons lace with equal confidence In her
own ability to always do the right
thing This method Of proceeding
makes the embroidery fat and shiny.
showing the impress of the iron. and
II takes away every particle of the
flmy appearance which should be the
chief attraction Of lace.
1t Is really very easy to do the finest
French laundry work II just a few
points are kept in mind, and IT would
seem as II 1t might be worth while to
take the small amount of extra trouble
because good laundering win make the
plainest garment look attractive. while
poor work win utterly ruin the effect
OF the most elaborate and exquisite
OF lingerie creations.
A wei equipped OUTFIT for ironing is
-~~~-N-~- -o- ASe-At SoOO WOEks DuC
this IS not so much a matter OF ex-
Pense as tits Of little trouble. for the
only articles that cost much are the
irons.
II is good plan 10 have several diff
ferent styles Of these. the broad fiat
irons for large surfaces, slender double
pointed irons for sleeves and narrow
places. and a very small. almost toy.
iron for some Of the small details of
hne work. especially on babies clothes.
Then besides the wide board or table
80 is well TO have several for special
uses a narrower one for the skirts a
sleeve board. which is a little oval af-
ialr held up ia the air by two supports
so that the sleeve can be slipped over IL
without crushing the rest of the gar
menti a bosom board. small and oblong
70 put under the bosom OF shirts; and
either slender rolling pin padded and
covered. or a section Of broomstick-
this is for slipping into tight closed
Guns or other small inaccessible places.
Then a separate very heavily padded
board should be kept for the en-
brOideries. or else the extra padding
should be ready to put on one of the
other boards whenever it is needed.
One sheet of the finest sandpaper
should be used at each ironing. and il
the hot irons are rubbed on this. then
polished on muslin or newspaper and
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
This Page or i'm che Daily Call
Twelve Hints in Regard to
Health

Mrs. r, West, 131 Wool Street, San
Francisco
If an artery is severed, tie a small
cord or handkerchief above 1t.
For cold in the head, nothing is
better than powdered borax, shifted up
the nostrils.
A drink of hot, strong lemonade be-
fore going to bed will often break up
q cold and cure a sore throat.
To cure hiccoughs take three swal-
lows of water in one breath.
The white of an egg spread over a
burn Is a soothing and effective remedy.
For sprained ankle the white Of
an egg and powdered alum, made into a
plaster, is a sure cure,
Hot water is better than cold for
bruises. 1t relieves pam quickly and,
by preventing congestion. often keeps
off the ugly black and bfue marks.
Sprains and bruises call for an appli-
cation of tincture of arnica.
Nervous spasms are usually relieved
by a little salt taken into the mouth
and allowed to dissolve.
Hemorrhage of the lungs or stomach
are promptly checked by small doses Of
salt. The patient should be kept as
quiet as possible.
Consumptive night swears may be ar
rested by sponging the body nightly
with salt water.
One in a faint should be laid fat on
their back, then loosen their clothes
and be left alone.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
CoIOrs to Match Eyes

LWAYs wear touch OF color to
n match your eyes II you wish to
look your prettiest- II your eyes are
blue you win look your best In blue,
but It would be monotonous to con-
fine ones self to one color. and 50 the
clever way Is to indulge IN any OF the
coIors that are becoming, but TO see
to 1t that somewhere about the eos
tune, and as near the face as possible
appears the color that matches your
eyes.
Be most particular to get the shade
that precisely matches. II your eyes
are a pale blue do not imagine that a
touch OF a darker shade viii deepen
their color, for this Is q mlstakes
whereas a touch OF exactly the sams
shade will deepen them. Get the color
into your costume by wearing . mar
row band OF velvet OF the requisite
shade about your neck, or got Il In =
tie, or have the inner side OF the orim
Of your hat faced with II. The latter
Is immensely becoming. for Il comes
so near the face that the eyes are sure
to take on dsepened color from IL
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
ST PRIZE
Veal Loaf
Mrs. C. e. Burns, 2O50 SAN Jose Avenue,
Alameda

Mrs. C. e. Burns, 2O50 San Jose Avenue,
Alameda
Chop two pounds of veal and one
third pound of ham or bacon very fine
and mix with half a teaspoonful of
black pepper, one Of salt one of onion
juice, one of summer savory, a pinch of
allspice and half a cupful of fine bread
or cracker crumbs. When well stirred
In add two eggs beaten together till
light, two tablespoonfuls of cream and
a teaspoonful of melted butter. Press
into mold previously wet in cold
water and turn out carefully on a
fat baking pan. Bake an hour in "a
moderate oven, basting frequently.
Serve on a hot platter garnished with
watercress and stewed caulifiower.
Caulifoyver Salad-Stew the cauli-
flower till tender; after separating into
howerets and after chilling heap into
followed out tomatoes. Place each to-
mato on a plate of lettuce leaves and
cover with mayonnaise or French
dressing just before serving.
Relish for Cold Meats-Boil q bunch
Of young beets till tender; remove the
skin and shred with a silver fork. To
one cupful of beets add a third of a
cupful of grated horseradish with salt
and vinegar to taste.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15

HE Modern Housekeepe helping raise the standard OF
cooking and housekeeping in California by facilitating interchange
of ideas California hOusekeper The best and newest
big Kitchen the
discovered learned Of adding materially the
beauty comfort of the hOmehese the things
In Make communication brief possible
that write only side of the Sign
81
ideas published this Sunday ALI generally
interesting communications win be published in this page
yours is good win appear when its turn
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
81 PRIZE
Two Decorative Salads

Mrs. L. NJ. williams, 1345 NJ Street,
Fresno
Take out centers of two heads of
celery, cut in small dice, mince fine
two hard boiled eggs; one crab nicely
shredded; lay sliced tomato in a bor-
der of shaved lettuce with crab, celery
and hard boiled egg in center; gar
nish with capers and season with
French dressing or mayonnaise.
Cut celery into inch lengths, then
in thin slices the long way, like straws
cut pineapple the same way Canned
will do) and drain all the juice off
Mix equal parts Of celery and pine
apple and lay them on a bed of pale
green lettuce leaves. Season with
mayonnaise, using a good deal OF
lemon in the mixture but no mustard
only a dash of paprika. Add a little
whipped cream to mayonnaise at the
last. Garnished with maraschino cher
ries. red and green, 1t makes a beau
tiful salad and tastes as good as II
looks.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Household Hints

Mrs. G. A. Wood, 3S30A Eighteenth
Street, San Francisco
To Tell Good Tea-Spread out the
infused leaves and If they are a dark
be excellent. But should the leaves
be black or have an oily appearance
you should throw 1t away as unfit to
drink.
a sawlike edge, otherwise 1t is not
genuine tea.
To Make Stale Bread Fresh-4Wrap
the loaf in a thin cloth, soak 1t in
boiling water two minutes, then take
off the cloth and bake in slow oven
for 10 or Is minutes,
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
81 PRIZE
Apple Sauce Cake
Mrn. S. WhittIesex. CarmeI

Mrs. s. Whfttlesey, Carmel
One cup of sugar. one cup of raisins.
One and half cups apple sauce
sweetened as for table, half cup of
melted butter, one teaspoonful soda
and one teaspoonfu1 baking powder
sifted IN flour. Spice to taste. CHINA
mon, allspice and nutmeg are what
use. This is very economical cake
as there are no eggs in It, but 1T tastes
like fruit cake. Bake In a slow oven.
Household Hints-If grease is
spilled on Wood moor saturate
rub II well. If the first applica-
ton falls to take it out, try the second
one. II is much easier than scrubbing
with soap and water.
Take the legs of stockings and make
holders for use around the stove. Put
a piece of tape on to hang them up by.
If mothers with little ones win take
ten pound sacks that meal and -four
come in, take the coloring out, cut
them square and make handkerchiefs
of them, 1t will be quite saving and
they are very soft and easy to wash
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
ST PRIZE
A Few Laundry Notes
Miss Jaeinta Henderson, r.. ID. ;, Box


Miss Jacinta Henderson, r. ID. ., Box AZ,
Santa Rosa
An apron that viii save a lot Of steps
on wash day: Take a piece of cloth
about "a inches long and about IA
inches wide: hem the bottom. After
Won have hemmed 1t turn up about 9
or 10 Inches and hem them along the
edges. Gather the top and put belt
on. Now you have clothespin apron
or bag. which you can put on when
gathering or hanging out the clothes.
When through hang IN its place with
pins in.
TO dampen your clothes: Do not
wrinkle them all up into knot so as
10 iron out more wrinkles, but fold and
6ampen such as napkins, hendker-
chiefs, etc. Wrap IN towel or sheet
over night.
Have a piece Of old flannel with a
piece Of parafin in It. Rub your irons
over ii when hot and you viii see how
smooth il makes them. DO not let the
irons stand on it. as they absorb the
parafHn The flannel viii do for quite
q while.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
IS PRIZE
Steak or Mutton FiIIets on
Toast
Mrs. Herbert, 3O4 south SecOni
san Jose

Mrs. Herbert, 3O4 south second street,
san Jose
JIG mutton, divide a piece Of loin,
taking as many as are required: trim
of all fat and bone. There viii only
be the little round dllet left. Melt a
good sized piece Of butter or drippings
in. and put in one onion. one carrot
and one turnip. Cut into slices and
thick paper which has been spread with
drippings before putting on the cover,
and let contents fry gently for q quar-
ter of an hour. Then lift cover and
pour over about half a pint of thick
brown gravy Cleft over gravy will do.
Now put stewpan in a moderate oven
and Jet meat cook about two hours.
Turn IL once during this time and add a
little more gravy IL needed. Cut a
thick slice Of bread from stale loaf,
remove crust trim IL nicely and then
with a sharp knife remove the center,
leaving q border about an inch and a
'nalf thick; then fry bread case in hot
butter until a golden brown When
tatOes ready, arrange them neatly
around the bread and keep hot until
gravy is ready For gravy remove all
fat from the surface; then add a table,
spoonful of catsup. a little -four and
hot water, II there is not enough gravy.
Fiji center OF bread ring with mashed
potatoes and pour on the gravy. Car
nish with lettuce leaves, sliced toma-
toes or parsley and on each hllet a
little chopped carrot; use round steak
ia the same way, only cut the hllets
and pound and rub each piece with a
little lemon juice.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Egg Recipes

Charlotte M. Evans, 124 Caledonia Ave-
nue., Pacific Grove -
Egg Poached in MiIk-Bring to the
boiling point one cupful of milk and
drop your egg into 1t. When the white
is set pour milk and all over a slice Of
buttered toast from which the crusts
have been removed and over which a
little salt has been sprink1ed
CoddIed Egg-Put into kettle one
quart of water and let 1t boil, remove
from stove and place in It carefully not
more than two eggs and let stand five
minutes. This is the only way boiled
egg should ever be eaten by one who
has a delicate stomach.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Flank Steak
Mrs. Mourier, 229 South Second Street,
San Jose

Mrs. Mourier, 229 South Second Street,
San Jose
How many realize the fine flavor
there Is In q flank steak broiled and
seasoned as any other steak; 1T is also
cheaper than other steaks, but is really
fine. For the
Mock Duck take a flank steak, re-
a well seasoned bread dressing; roll as
you would a jelly cake. Skewer tight
ly or tie with string, dredge with -four
and brown in pot in which you have
about four ounces of hot fat When
brown cover with boiling water. The
meat must fit into the pot tightly or
there will be too much water, which
will tougher the meat; let simmer un-
til done. Let stand half an hour in
the liquor before serving. Can be
served hot or cold, and makes a neat
dish for laboring mans lunch bucket
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Useful Hints


To Preserve MIIk-Provide bottles
draw the milk from cow into bottles
As they are filed Immediately cork
them well up. fastening the corks with
little straw at the bottom OF a boiler,
on which place the bottles, with straw
between them. until the boiler contains
sufficient quantity. FIJI with cold
water. Heat the water and as It be-
gins TO boil draw the fire and let the
whole gradually cool. When quite
cold, take out bottles and pack In saw
dust In hampers and stow in coolest
part Of house. Milk preserved IN thia
manner and allowed to remain even a
year In bottles will be as sweet an
when first MIXED from cow.
To Preserve EggsEApply with a
brush a solution OF gum arabic to the
shells and then pack In charcoal You
housewives who have trouble In keep
ing eggs try this method.
The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1909-08-15
Two Pie Recipes

Mrs c. D. Fairbank, Box ~. lone
Date Pie-Half a pound OF good dates.
one pint OF milk put on the back Of a
stove to get hot. but not boil. When
dates are soft rub through colanders
this is the filing: now line a pie plate
with rich crust and put in hllings bake
same as pumpkin pie
Mock Lemon Pie-One cup OF sugar,
yollxs OF two eggs. three tablespOonfuls
of -four two teaspoonfuls lemon extract
and one and a half pints buttermilk.
rather sour but not bitter. Cook the
filling and bake crust first exactly as
you would lemon pie; beat up whites OF
two eggs with sugar and put on top OF
pie: set IN oven to brown.