davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-09-05

TVERY one has heard of the old blue
and white willow ware" but not
every one has a very clear or exact
notion OF just what ii is and what po-
sition it holds among antiques. To
many people who have not looked into
the matter the name carries a vague
Impression OF age and rarity and great
value, whereas the blase collector of
antique things, wearied with the sight
of endless specimens OF the ware and
irritated with the prevailing ignorance
Of the existence OF anything else in the
way OF old china, is rather prone to go
20 the other extreme and deny that
willow ware" has any place or value
at all among the relics Of past days, or
any special beauty or charm to recon-
mend II.
The claim Of rarity must be denied
20 willow ware. at least TO the willow
plates and piatters; and this, Of course,
disposes at the same time of the claim
10 any special value in money.
Thomas Minton first engraved the
willow pattern for Turner of Caughley
IN 1850 using the blue Canton ware as
his model. but adapting it in a way that
" Chinaman would ever have dreamed
1of doing. The pattern found favor at
once, and Minton engraved other copies
fog the various potteries of Stafford
shire. and before long almost every
potter in England was turning out
hundreds Of plates and platters and
other dishes stamped with the popular
design. A great many of these found
;aeir way TO the shelves and china
cupbosrds Of our great-grandnothers
Ger the American trade was much
. sought after and zealously catered to
by the English potters
They made great many designs spe-
clally for the American market. views
of Niagara falls. of Mount Vernon,
Harvard and Yale universities, the Erie
canal, the old Battery building in New
York the Boston state house, Pittsfield
elm. landing of the Pilgrims. and many
other patriotic and historic designs, as
well as portraits of Washington, Jeffer-
son, Lafayette and Franklin. These
they printed in the central part of the
plate or dish, generally in blue, though
The San Francisco call., 1909-09-05
CR4TF 0NSH
il RLATTEF ana LAOLE

method. For awhile Sadler and Green
were able to keep their secret, and
they established large business of
printing for potters-much of the
printed ware made at the celebrated
Wedgwood factories was sent to Liv-
erpool to be stamped by them. but aft
er a time the process became known
and others began to use it. Before
long the designs were being etched
on copper plates by artist engravers,
who went from one pottery to another
to do the work.
Thomas Turner, who owned the
Caughley potteries in Shropshire, did
much to improve and develop under
glaze printing, and 1t was while ap-
prenticed to him that Thomas Min
ton, afterward one of the great pot
ters, made the famous willow design.
Turner, by the way. was said to have
made the first full service of printed
ware in England. When Minton had
finished his apprenticeship he engraved
copper plates of the willow pattern
for several of the Staffordshire pot
ters, but he never engraved ii twice
exactly alike in all of the minor de-
tails. Other engravers etched the will
low design and still further variations
crept in; the patterns of the fence diff
fer in these, there are more apples on
the tree in some than in others, and,
The San Francisco call., 1909-09-05

whereas in the original design there
are FIVE different varieties of trees, on
copies you will often find only three
or four. In some there are two instead
of three figures on the bridge, and in
some only one, but in every case the
weeping willow. which gives the pat
tern it's name, is well in the fore
ground, and even in its Chinese form
it can not be mistaken. study of
these little differences is often a help
to collectors in determining the source
of doubtful pieces, for almost all of
the old English potters had the de-
sign engraved for them in some way
or other.
Many of the potters had distinctive
borders Sround the design. which were
in the nature of trademark and by
which some of the unmarked pieces
can be identified. The original willow
pattern pieces are many OF them
marked with a crescent in blue, the
letter C and the letter S, sometimes in
connection with a small cross, or cross
swords; these marks stand for the
Caughley and Salopian ware.
A willow ware plate to be one of the
old original examples must have two
birds at the top, a pagoda near the
right side, a path with fence across
1t reaching to the edges of the design,
a bridge with a weeping willow at
The San Francisco call., 1909-09-05

fact that the texture of the material is
different from that of the modern ware
and that the old dishes are much
lighter than those of the same size and
thickness made today. The color, too,
the deep rich blue of the printing and
the pale shadowy blue whites of the
china itself seem to be difficult of ac-
complishment by the potters of the
present time.
1t was by chance, SO we are told, that
the process of this blue under glaze
printing was discovered in 1850 The
children of John Sadler, potter in
Liverpool Eng. while playing with
some broken bits of china. decorated
them by wetting colored pictures and
pressing them face down on the
crockery, and so transferring the pat
tern to the chin. Their father hap
pened to see oLt of these printed bits
and realized at once that here was a
far quicker way of applying the pat
tern than the laborious method then
used of painting it on by hand. So he
consulted a printer named Green. and
after a few experiments they succeeded
in printing the pictures from a copper
plate directly on the surface of the
ware With this process, in a few
hours, hundreds of plates could be
stamped which would have taken
months of patient work by the old
The San Francisco call., 1909-09-05
line Blue and White Wn0yysr@ Of OUR a6~Ghandm@Ghers

it's right ends and three people on the
bridge, all walking toward a small
building on the other side Just above
this building, which appears TO be on
the bank of a stream. is man In
boat looking up at the two birds Be
tween him and the birds Is small
building
OF course every one has heard the
story of the willow pattern. but
whether the little tale was invented TO
fit the design. or the design was made
to illustrate the story is hard to say.
1t ran in this way: The daughter OF
Chinese mandarin was beloved by
man of low rank Her father dtscov-
cred the lovers together one day while
they were chatting in the pagoda In
a fury he chased them across the
bridge fourishing his horsewhip. but
lust as he was about to overtake the
lovers one Of the gods took pity on
them and turned them into pair OF
turtle doves. The father got into
boat but was unable to reach them.
Some rather childish verses have been
written containing this story, which
are given here simply because they are
often spoken of in connection with the
willow pattern:
They told me a legend centuries old
OF the mandarin rich in lands and gold;
OF Li-Chi fair and Chang the good,
Who loved each other as lovers should.
How they hid in the gardeners hut
a while.
Then fled away to beautiful isle.
The cruel father pursued them thars
And would have killed the hopeless pair,
But kindly power by pity stirred
Changed each into a beautiful bird
Around the central STORY picture Is
a border of geometrical patterns in
bIue and beyond this another blue bor-
der composed OF geonletrical figures
and conventional flowers and leaves.
The whole design from border to border
is very harmonious and well carried
out. and it is no wonder that when
printed deeply, darkly beautifully blue
on dishes OF delightful shapes, our
great -grandmothers came to the con-
clusion that no other china could pos
sibly go so well with the old mahogany
and pewter. and In consequences they
kept the potters OF England busy sup
plying them with this design, the most
popular decoration ever placed upon
china, the famous willow pattern.
The San Francisco call., 1909-09-05
Ideas and Recipes amd Names Of t,he Prize WINNERS
Cash Prizes for Fiousekeepers

HE Modern Housekeepe helping raise the standard OF
cooking and housekeeping California facilitating interchange
of ideas California The newest
recipes that big Kitchen the
and adding materially the
beauty comfort the things
The Modern Housekeeper would like writing
Make communication
that write side Of the
address S. prize, five 81
recipes ideas published this generally
interesting win published
yours good, W appear when its
The San Francisco call., 1909-09-05

sometimes in other colors, and sur
rounded them with an elaborately pat
termed border. The portraits were,
many of them, fearful and wonderful
to behold, and the scenes were on the
order OF the early wood cuts, crudely
drawn and not ranking very high as
works of art. The colonial housewives
showed their good taste by preferring
in a majority of cases the willow pat
tern. with its fiat and conventional
treatment, It's far greater decorative
value and grace and suitability. to the
historical pictures, and for this reason
dishes of the willow pattern outnumber
those of all the other designs many
times over 1t was their excellence
which made them popular and so made
them numerous, and this has degraded
them in the eyes of collectors
A china fiend or relic hunter viii gaze
with rapture at surprisingly ugly
portrait of Lafayette or the father of
his country, with a printed sentence or
line of doggerel underneath stamped
upon a plate or pitcher, while he will
turn away with contempt from splen-
did old platter decorated with the will
low pattern, simply because there are
a few of the former to be found while
the latter are still numerous. OF course
there is a quaintness and historic In
terest which has become attached to
the picture plates with the passing of
time, but at the day Of their creation
they were atrocities such as would be
today plates bearing the portraits of
Roosevelt or Taft, or the Brooklyn
bridge or the capitol at Washington.
Early in the nineteenth century a
series of plates was printed by the
Clews potteries, called the DIR. Syntax''
series. humorous poem with this
title had been written by William
Combe and published in instaIlments in
the 'Poetical Magazine" and in volume
form in 1872. Each installment was IL
lustrated by Thomas Rowlandson, who
was the Cruikshank of his day. The
verses sprang into immediate popu-
larity and their appearance in each
issue of the ma gazine was eagerly
awaited. The potters, with a business
acumen that we are accustomed to call
modern. saw their opportunity to profit
by the success of the poem and printed
q series of the illustrations upon china
direct from the originals. The draw
ings were whimsical and amusing and
the DIR. Syntax" plates caught the pop
The San Francisco call., 1909-09-05
81 PRIZE
Ham Baked in Cider

Mrs. G. NJ. shOuIts, Santa Crus
Ham baked in cider is simply de-
Mcious Choose a good ham of about
eight pounds; wash thoroughly and
over the deshy side sprinkle q little
chopped onion, q little Glove, tea
spoonful of cinnamon and half tea
spoonful of ginger; make -four and
water into a paste as thick as dough
and cover the ham all over; put skin
side down in q roasting pan and MI
Up with cider; cook slowly for three
hours, basting often; when done remove
the paste and rind. An hour before IL
ts wanted for the table return to the
ebaking pan, flesh size down; brush
sprinlxie generously with chopped
parsley and breadcrumbs and let IT
heat through In the oven. Make a
gravy by boiling down the cider in
which the ham was first roasted This
has been tested and is worth trying.
The San Francisco call., 1909-09-05
81 PRIZE
A Sewing screen Cabinet"
Mrs. f. w. Akers, 1906 Fulton Sire,
CITY

Mrs. f. w. Akers, 1906 Fulton Street,
City
Procure four pieces of dressed board
Xxi 4 inches and feet long, also eight
pieces ? feet long. Nail together to
form two frames with two shelves in
each frame, the button of the screen
to be about 10 inches from the floor.
Hinge these frames together at one
side and give finish of varnish. Cover
the outer side of each frame with art
denim or any heavy material desired.
stretching il tight and tacking. Trim
the edges and cover the tacks with a
strip of suitable braid put on with up
holsterer's tacks.
Finishing nails driven upright on the
shelves will serve to hold spools of
cotton, silk. tape, etc. Hooks screwed
beneath will hold the scissors and pin
cushion.
Small pockets may be used for the
needle book, etc.
A handy pocket for slowing away un-
finished work may be made by tacking
a strip inches wide along the bottom
of the frame and up the sides Draw a
piece of stout cord through a hem at
the top and fasten at each side of the
frame
When opened and placed beside your
chair every article necessary to use in
sewing is in the most convenient place.
When through, fold together and set
aside out of the way.
The San Francisco call., 1909-09-05
81 PRIZE
GaIIina a la Mexicana
Mrs. Ella warden. Box oe, Yreh

Mrs. Ella Warden. Box O6, Yreka
Wash and unjoint nice spring chicken
and cover with salted water, add one
small whole onion so il can be removed
after II has seasoned the chicken; let
cook one and a quarter hours; take out
chicken and put where II will keep
warm; boil two eggs in she'll until
hard; separate whites from yolks, and
while yoiks are hot mash and mix thor
oughly with one tablespoonful of corn
meal and thicken with liquor chicken
has been boiled in; then add one cup
prepared chile; let boil i've minutes,
then add chicken and whites of eggs
chopped.
dry red peppers break OF tops and re-
move seeds: cover pods with warm
water and let stand FIVE minutes, then
work with hands until all soft parts
have been removed from the skins;
strain.
The San Francisco call., 1909-09-05
The Best Syrup
Florence Herman, 1871 Nineteenth Ave-
nue., San Francisco

Florence Herman, 1871 Nineteenth Ave-
nue., San Francisco
The best syrup and cheapest for cakes
is made at home To make a gallon take
Ave pounds of sugar, add one quart Of
hot water, set on the back of stove and
melt slowly When thoroughly melted
pull the kettle forward, where 1t will
boil After the syrup has boiled 10 min
utes rapidly remove 1t from the fire,
and when cool pour into demijohn
and cork.
For Croup-Lobelia is sovereign
remedy for Group Get small bottle of
It. and when child awakes in the
night with a dry, hoarse cough, which
mothers who have croupy children soon
learn to recognize, begin giving the To-
bella in small doses until the child
vomits. The druggist will tell you how
to give it. Vomiting removes the mu
Gus from the throat.
The San Francisco call., 1909-09-05
Doves a la Saute

Laura Gambach, 1921 l. Street. Sacra-
mento
Clean and dry four doves, split down
back and rub lightly with garlic. Put
in a saucepan two tablespoonfuls but
ter, two small onions chopped fine.
Cook until brown, add two tablespoon
fuls spiced English walnut juice, salt
and pepper to taste. few bay leaves
and cook slowly in one large cupful
water. Add two tablespoonfuls of
Drowned flour, strain and put cloves In
to cook until tender, adding three table,
spoonfuls of fresh or dried mushrooms
Cook about 15 or 90 minutes, keeping
doves covered as If steaming. Garnish
with chopped parsley.
The San Francisco call., 1909-09-05
Spice Fruit Cake

Mrs. Lille j. Anderson. 4214 Terrace
Street, Oakland
Three eggs, one and a half cups
sugar. two thirds cup butter, half cup
sour milk, one teaspoon each cinnamon.
cloves and allspice, half teaspoon nut
meg. two cups currants, one cup
chopped walnuts, half teaspoon soda,
put in sour milk. -four enough to make
a stiff dough; bake moderately.
Tanglefoot Fly Paper-Eight ounces
rosin, three ounces cottonseed oil or
lard, boil together just enough to mix
thoroughly. Spread on manila paper
Put two pieces of paper together. set
away till needed. If it sticks too
tightly, warm before a fire,
The San Francisco call., 1909-09-05
Chicken en- Casserole

Mrs. II. s. Mclean. 252 Fourth Avenue,
Richmond District. San FranciscO
Take one good sized chicken, then II
small onions, one teaspoonful beef ex-
tract, one carrot. one teaspoonful salt.
one teaspoonful pepper, one pint of
boiling water. Peel the onions, scrape
and cut the carrot in fancy shapes.
Put them in the bottom of big dish
with a cover, dissolve the extract in
the water; pour it over the vegetables,
put the chicken on top; stand the mold
in q very hot oven to brown for so
minutes; then baste the chicken and
put on the cover. Cook slowly one
hour basting twice. Add salt and
pepper when the chicken is half done.
Carry the, chicken to the table in the
mold but remove for carving.
The San Francisco call., 1909-09-05
White Fruit Cake
jean Brook. 2fo5 vine street. Be,

Jean Brook, 2105 Vine street, Berkeley
One cup of butter. two of sugar, one
of milk. two and a half Of -four, two
even teaspoonfuls of baking powder:
one pound each of white figs. white
seeded raisins, blanched almonds: one
fourth pound of citron; all chopped
fine. Beat well before adding fruit
Add one teaspoonful Of lemon extract.
Bake slowly for two hours, Cover top
and sides with
Almond Dough-Stir unbeaten egg
whites in eight tablespoonfuls of al
mond paste till you have a dough
which may be rolled out like pie crust !;
first sprinkle board with pulverized
sugar; join edges after fitting over
cake by pinching together. Frosting
can be put over dough If desired
The San Francisco call., 1909-09-05
ST PRIZE
Beef Olives With Vegetables
Mrs. H. S. keller, Lark.pur

Mrs. III. S. Keller, Larkspur
Get a round steak cut very thin. cut
into strips four inches and about two
inches wide, put bread crumbs in a
bowl, add pepper. salt and melted but
ter. Spread each strip of the steak
with the stuffing, roll them up and tie.
Put about half a cup of suet in stew
pan, when melted throw in the olives,
shake over fire till nicely brown, add
two tablespoonfuls of -four to the pan
and mix we'll. Dissolve one teaspoonful
of beef extract with a pint of boiling
water and stir with meat till boiling.
Add bay leaf. onion and season. Cover
pan, simmer slowly for over an hour.
When done remove the strings, put
olives in center of meat dish and ar
range vegetables around, strain the
sauce over meat, serve with potato cro-
ouettes, send to the table at once.
VeEefabIes-Cut two or three carrots
and white turnips into cubes and boil
gently three-quarters of an hour, also
q pint of green peas and string beans
If liked. If there is not enough of
sauce use a little more extract. -four
and hot water before taking meat from
pan.
The San Francisco call., 1909-09-05
To Pickle Olives
Mrs. ID. j. Drown. r. r. :. Box "a. \

Mrs. ID. j. Brown, r. II. 2. Box "a. Napa
To six gallons Of olives dissolve one
pound of concentrated I've in six gall
Ions OF water and add four pounds Of
salt; soak the berries in this for two
DAYS. Draw this water of and replace
it with the same quantity for two more
days Draw this off and immerse the
olives In pure water for from I'VE to
eight days, according to the bitter
ness. Draw off this water and put
on a brine of three pounds OF salt to
six gallons of water for two days and
finally leave the berries in a new brine
of three pounds of salt to four and
half gallons of water. and they are
ready to bottle or put in a keg Dur
stirred about in the brine once a day
In order to keep them from spottinx
A clean broom stick is good for this
purpose
The San Francisco call., 1909-09-05
To Preserve Cooking Butter
and Eggs
Alice Rose McNally, 3O16 Clay Street,
San Francisco

Alice Rose McNally, 3016 Clay Street,
San Francisco
When butter As cheapest, buy 80
pounds of best butter. Have dairyman
pack In crock. Cover with brine strong
enough to float egg. Every two weeks
pour off brine and add new This will
positively keep the butter sweet and
free from the picked taste. VIII keep
year.
Buy eggs when cheapest. Any ranch
man will pack so dozen of one days
laying and ship to you. Make solution
of one pint salt, one pint unslaked lime.
FIVE gallons water. Stir we'll and put
layer of eggs then pour liquid to
cover. Repeat till barrel is filled. Keep
covered. Except for boiling these eggs
may be used just as the fresh ones with
good results.
The San Francisco call., 1909-09-05
81 PRIZE
Pork Sausage and Macaroni

Mary r. James, 1875 The UpIands,
Berkeley
Place a pound or one and half
pounds OF small pork sausages in a
very deep baking dish; slice enough
onion very thin over the top to cover
them nearly an inch season to taste:
The sausage Is so well seasoned that l
add only q little salt over the onion.
over this pour quart can Of tomatoes:
or use fresh tomatoes. Bake a hair
hour. Plunge your macaroni, from
quarter to a half pound, into boiling
salted water and boil until tender;
about 20 minutes or half an hour. then
put into a colanoer and run cold water
over 1t to prevent sticking; Add this
70 the sausage. covering the top very
generously with grated cheese, bake
another half hour. The onion and sau-
So ge need full hour. While this Is
baking have some potatoes IN tne oven y
a. the same time. and your lunch is
complete-meat and potato, tomato.
onion, rnacaroni and cheese. A rich
gravy viii be ready with no prepara-
son. Serve In the baking dish.
The San Francisco call., 1909-09-05
White Bread Without Milk or
Potatoes
Mrs. Thomas Dayaz. r.. F. ID. 5, Santa

Mrs. Thomas Davaz. r.. F. ID. 5, Santa
Rosa
In the evening soak cake of
yeast half an hour in pint of warm
(not hot) water; when thoroughly dis
solved stir in enough -four to make a
stiff batter; cover and stand in warm
place over night. Early in the morn
ing sift about two quarts -four in a
bread pan: make hole in the -four. pour
in one quart of warm water. To this
add yeast as above and one teaspoon
full of salt: stir: then add enough -four
to make a stiff batter; let rise; knead
briskly 10 minutes; let rise again.
Form into loaves and when light bake
will make four 1oaves of bread.
The San Francisco call., 1909-09-05
Quail With Dressing (OriginaI)

Fannie f. Rodgers, Boulder Greek
Pick and clean carefully six quail;
salt lightly; fill them with the follow
ing dressing. Take. three cold boiled
potatoes and one onion, medium sized,
bread crumbs moistened with warm
mot hot) milk and water, one table
spoonful Of butter or lard, two eggs,
pepper, salt and little sage to taste.
Place the stuffed quail In baking pan
is tender when pricked with a straw.
Serve on hot platter with egg
dumplings cooked by dropping in boil
ing salted water.
The San Francisco call., 1909-09-05
Stuffed Peppers
Mrs. calvin seit.. Geyserville, Bo

Mrs. Calvin Seitz, GeyserviIle, Box 139
Take six large bell peppers, cut off
stem end and remove seed; place in
cold salt water 10 minutes; turn water
off and pour on boiling water to cover
boil 20 minutes, drain water off and
stuff with any nice cold meat put
through the meat chopper season with
chopped red pepper. salt and small
onion, place in baking dish and pour
tomato sauce over.
Sauce-Juice from a quart jar of to-
matoes; boil and thicken with a table,
spoonful of flour, and cream piece of
butter the size of walnut; bake one
hour and serve in dish they are baked
In.
The San Francisco call., 1909-09-05
Chill Sauce

Mrs. J. b. Pimentel, 211 Main Street,
Watsonville
Three teacupfuls of vinegar, twelve
tomatoes chopped, three peppers
chopped fine, two large onions chopped
fine and two teaspoonfuls of salt, two
teaspoonfuls of sugar, one teaspoonful
of cinnamon, simmer on back part of
stove two hours. Very nice.
Apple Tapioca Pudding-Soak one
cupful of tapioca over night in six cup
fuls OF water; Next morning add six
full OF sugar and bake slowly about
four hours. Serve either warm or cold
with sweetened cream.