davidaulloa/AmericanStories huggingface dataset:
The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1909-04-27
JUDGESHlP FOR
BROTHER ED.''

A corrected dispatch to the
Times today from Washington.
D. O., states that e. ID. Cushman
was nominated yesterday by Taft
as federal Judge OF the third
Alaska district. II was stated
yesterday that Cushmsn was given
q district attorneyship IN klaska-
The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1909-04-27
NEW TRIAL DEiIEn

Judge Shackleford Of the su-
perior court today denied q new
trial In the suit Of Wesley Olson
against the Gill Home Investment
The little Olson boy
was recently granted yerdicf Of
$4,000 for the loss Of both
hands. blown on BY dynamite.
The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1909-04-27

Continued on Page Eighty
The San Francisco call., 1909-09-26
Pousse Cafe Blanc Mango in
Six COlOrs
Miss Ella McClain, 1893 Geary Street.
sam Francisco


sam Francisco
Lemon Custard (first layer)-Three-
quarters cup milk brought TO Il boil and
added TO the remainder. one egg. three
tablespoons sugar, Two teaspoons lemon
extract, half teaspoon cornstarch. Whip
Well for five minutes.
strawberry (second layer = Three
quarters cup fresh Strawberries with
quarter cup of sugar left over night
so that you will not need to use water
to get syrup; cook nalf hour, and
when nearly cooked add one teaspoon
gelatin dissolved in quarter cup
of water.
Chocolate (third layer)-Three- quar-
ters cup milk Boiled. two tablespoons
sugar, two tablespoons chocolate, two
teaspoons vanilla extract, one teaspoon
lemon extract.
Cornstarch Fourth layer) = Three
quarters cup boiled milk, one table
spoon cornStarch, one tablespoon sugar,
one tablespoon vanilla extract.
Creme de Mint efifth layer)-Two-
thirds cup boiled milk, one-third cup
creme de mint (green), one tablespoon
cOrnstarch. two tablespoons sugar, half
teaspoon almond extract. All beaten
well and added to milk when 1T comes
to boil.
Moca Chocolate (sixth layer)-Three-
quarters cup whipped cream. sugar to
sweeten; half teaspoon vanilla extract.
half teaspoonful lemon extract. one tea
spoon chocolate. When thick put in
pastry bag and decorate top.
Layers put into mold in their numeri-
cal order, and when emptied the top Is
decorated with the moca chocolate
layer.
tablespoon vanilla extract. half table,
spoon lemon extract, quarter tea
spoon cinnamon, two tablespoons sugar.
Use any conical mold or glass and
vidual portions or IL in one part. any
regular mold.
The San Francisco call., 1909-09-26
81 PRIZE
Sardine Rarebit

Mrs. C. II. Graham, 1888 Thirteenth
Avenue, Sam Francisco
Melt two tablespoons of butter. add
half a pound of cheese cut into small
pieces, stir until melted; add SLOWLY
while stirring beaten yolks OF two eggs
diluted with two-thirds cup thin cream.
half a teaspoonfvl Of mustard Have
ready about eight salted waters with
a sardine drained from oil on each;
pour mixture over.
Checsed Potntocs-One quart OF cold
potatoes cut in slices. half a cup
grated cheese; half cup cracker
crumbs: put in alternate layers In
baking dish, pour over a cooked sauce
made OF one level tablespoon -four.
half a tablespoonful butter or bacon
fryings. one pint milk. salt; bake 20
minutes.
The San Francisco call., 1909-09-26
I'm lTWlrll on
A Practical Cookbook
(OriginalD
Mrs. John cnrIyon, sutter Greek


Let us show our appreciation of
what The Call is doing for its patrons
in the Page for Modern Housekeepers"
by preserving in a simple and practi-
cal manner those valuable pages as
the House." published during the week
l have adopted the following:
Take pieces of muslin q have used
sugar sacks), cut or tear the size of
half page of The Sunday Call, allow
ing an inch margin each way; bind or
hem neatly and work eyelets in one
end through which to run a tape U
use shoestring, as the tags are easy
to thread. Monday morning save
enough starch to paste your Page for
Modern Housekeepers'' on the front or
odd pages of your muslin book; on the
back or even pages I paste "A Few
Words With the Lady of the House"
and any notes or other recipes to be
preserved. For the cover I take a
piece of table oilcloth fraction wider
and about five inches longer than my
muslin leaves, cutting one end in the
shape of lap on an Nenvelope: bind;
pointed end; the other is laced in with
the leaves and your book Is finished.
When open the oilcloth lies u the
table and protects your book. When
rolled up and tied it occupies small
space on your kitchen shelf.
l consider this indestructible cook
book far more valuable that a cut and
dried store book, because 1t is so prac-
teal, being the best of all / would
not part with mine for any price.
The San Francisco call., 1909-09-26
A Few Household Recipes
Mrs. c. B. kimbIe. 1913 Bonita Ave-
nue., Berkeley

Mrs. c. B. kimbIe. 1913 Bonita Ave-
nue., Berkeley
OF course theFarious electrical inven-
tions for sweeping and cleaning are
much TO be desired in the way of help
by the house keeper. but many of US
still have to do some sweeping, not
withstanding. The following method
of sweeping carpets will make the work
more easy, and more thorough as we'll:
Keep for this purpose milk pan large
enough to take the width of the broom; I;
put in enough kerosene to cover the
bottom, dip the broom in this, then turn
up carefully. allowing the oil to run
through the broom a moment; then be-
gin sweeping. Repeat the dipping as
often as necessary. The oil keeps the
dust from flying, and also brightens
the carpet.
How to Get Rid of Ants-Not many
of us but have trouble some time or
other with ants Here is a remedy we
have used with success for years: Get
your druggist to make a 25 per cent
saturated solution of corrosive subli-
mate in alcohol Use a brush and paint
q line along the edges of shelves
around table legs. about the door cas-
ings, where they frequently enter, or
anywhere you may find them. It may
be necessary to repeat a few times at
first but a persistent use of the remedy
will drive the ants away.
This is poison and must be kept out of
reach of children. and well labeled.
The San Francisco call., 1909-09-26
About Bread Making
Mrs. A. p. Lewetzow. 2S14 Pine street
San Francisco

To make very good bread make yeast
first Boil two medium sized potatoes
in one quart water until soft. Remove
potatoes and mash them we'll Save
water. Soak one cake of yeast in one
cupfuT of lukewarm water until soft.
When potato water is cool add half a
cupful sugar. the potatoes and the
yeast cake. This will make one quart
of yeast. Let this stand two days. when
1T will be ready to use.
To make the bread take one pint OF
yeast, six cupfuls of warm water and
three good handfuls salt; put in a
bread pan. Add one sieve of flour and
mix well. then add another sieve Of
-four and mix well and then add the
third and mix. Then knead with hands
for 8 or 20 minutes, adding -four as it
is needed, which will take about half a
sieve more. Do this at night. Wrap up
we'll and set in warm place. BY
morning 1t will have raised to twice the
amount and will be ready to shape into
loaves. Set in warm place and let
raise until twice the size. Bake for
one hour to an hour and a quarter. Do
as directed and you will have four very
large loaves of excellent bread. The
remainder of the yeast put into an air
tight fruit jar until needed. II will
not sour. Use the best -four 10 make
the best bread.
The San Francisco call., 1909-09-26
) This Page or i'm tine Daily Call
Mayonnaise Dressing
Mrs. A. A. ShideIcr, 1Oy North Branci
forte Avenue. SANTA Cruz

forte Avenue, santa CruH
Put the yolks of four fresh raw eggs.
with two hard boiled ones, into cold
bowl. Rub these as smooth as possible
before Introducing the. oil, good
measure of oil is a tablespoonful to
each yolk of raw egg. All the art con-
sists in introducing the oil by degrees,
a few drops at time. You can never
make a good salad without taking
plenty OF time. When the oil is well
mixed, and assumes the appearance of
jelly. put in two heaping teaspoons of
dry table salt. one of pepper and one of
made mustard Never put In salt and
pepper before this stage. of the pro-
cess, as they would coagulate the albu-
men in the eggs, and you could not get
the dressing smooth.
Home made MayOnna1sc Maker-Cut
one small grove and two larger ones
in cork that fits the oil bottle. Place
the bottle on the top of pitcher to
prevent 1t from rolling off the table.
Under the mouth of the bottle havetthe
bowl with the egg paste in. As the
oil falls drop by drop from the smallest
groove, beat constantly with the egg
beater. When about half the oil is
used, turn the bottle so that the oil will
run in small stream from the larger
grooves. Two tablespoonfuls of good
vinegar. or lemon juice il preferred,
added gradually. and your mayonnaise
is finished.
You will not need Ice with this
recipe. Setting the bowl In cold
water while mixing answers all pur-
poses
The San Francisco call., 1909-09-26
An ArtisticaIly Crude Porch
Lantern
Nell X. wills, Ea.t Auburn

Materials needed: Twelve straight
pieces of kfndling wood, about as thick
as half the width OF finger and any
length from IS to "a inches, according
to the size of the lantern desired; six
sheets of good. plain tissue paper, any
color. preferably all different shades
for oriental effect; one sheet black
tissue paper: one roll passe partout, or
any gummed paper to bind the edges.
Directions: Use fine nails to fasten
the II sticks into a firm cube. Cover
the whole with the sheets of tissue.
pasting securely and allowing a slight
lap on all sides. Bind all edges with
the passe partout. Fold the black
paper into strips and cut out any odd
designs, such as moon, stars and
rough outline OF tree with string of
Japanese lanterns. all to be pasted on
one side; on another side have a wiggly
dragon and some tall cattails in one
corner. Another side might have
fishes in all attitudes mixed In with
strips Of paper. cut like weeds or grass,
etc. Have no designs on top or bot
tom. To the four sticks on top fasten
thin wire, drawn up together for a
handle. Cut a hole in the top tissue
cover; insert the porch electric light
and fasten the wire handle TO the cleo
trio cord. A weird effect is guaran-
teed.
The San Francisco call., 1909-09-26
Stuffed Trout Original Recipe)
Mrs. Eta Riley Wright

Wash the trout and dry Thoroughly
between linen towels. Stuff with the
following ingredients: One pint OF
breadcrumbs moistened thoroughly
with melted butter. two tablespoonfuis
of sherry wine. juice OF one lemon.
grated rind of half a lemon, one tea
spoonful each of finely chopped onion.
parsley and pickles. salt and pepper to
taste: add a light sprinkle Of thyme.
sage and marJoram- Have ready some
thin slices of pork cut from the fat
part of pork chops. which gives a fine
flavor to the fish; cut to Mt around
stuffed portion OF trout and pin to-
gether with wooden toothpicks.
To bake-Place some OF the pork
fat IN a large pan, try out to a light
brown, remove scraps, dip the trout
into the unbeaten yolks OF eggs and
lay on the pan entirely separate from
one another. Bake In a quick oven.
basting with the pork fat TO a light
brown. When done place on platter,
garnish with slices OF lemon and sprigs
Of parsley and sprinkle lightly with
chopped parsley. Serve with water
cress and stuffed potatoes.
The San Francisco call., 1909-09-26
ST PRIZE
Tomato Outlets

Mrs. w. r. Davis, $50 North Ninth
street. San Jose
Four medium sized tomatoes, one
small onion. q green pepper, a sprig OF
parsley, three whole cloves and pinch
of soda Salt and pepper to taste. Boil
Is minutes, remove from the fire and
mash through colander. Add a teaspoon
each OF -four and cornstarch mixed in
q tablespoonful Of butter. Replace on
fire until II boils. then take from fire
and add sufficient bread crumbs to
make It thick. Set IL away to cool
Then cut in slices and dip in egg and
bread crumbs and fry brown on both
sides.
Stuffed Green Peppers-Remove stem
ends and seeds from green bell peppers,
water. Wash one cup of rice and dry
IT by patting on a clean cloth. Mince
a small onion and fry in two table
spoonfuls of butter. Add rice and be
careful not TO let II burn. Now slice
in one tomato and add one cup of
water. Salt Ii and cook slowly until
tender. Fill pepper shells with rice
mixture and steam Is minutes.
The San Francisco call., 1909-09-26
Cash Prizes for Housekeepers

HE Modern Housekper helping raise the standard OF
cooking and housekeeping California facilitating interchange
ideas California heasekeper The best
recipes that kitchen the
have discovered learned adding materially the
beauty comfort eonvenences Of the hemehese the things
and send in Make Communication brief possible
that write only side Of the Sign and
address, IS q prize and Ave 81 prizes
published this Sunday generally
win published page
yours good, it will appear when Its turn
The San Francisco call., 1909-09-26
Stewed Chicken
Mrs. MacLean, Dos Florida Street,
Vallejo


When your chickens are too old to
roast, prepare in this way: Clean and
prepare your chicken and dry 1t. Then
put your saucepan on the stove with
one tablespoonful of butter and two
tablespoonfuls of chopped onion and
let brown nicely; then add one cup OF
hot water, one cup beefsteak and one
cup Of tomatoes, and let cook three
minutes; then put your chicken in with
two tablesponfuls of chopped parsley
and half a cup chopped celery, one
fine, and salt and pepper to taste. cover
1t closely and let cook slowly for two
hours; when done take chicken up on
platter and strain the liquid that has
BEEN thickened with little -four and
water. Pour this over your chicken
and serve with hot biscuits or toast.
Cheese Sandwiches-Tak one hard
boiled egg and quarter of a pound
of grated cheese; half teaspoonful OF
salt, pepper and mustard and one table
spoonful of melted butter and one
tablespoonful of vinegar. Mix all to-
gether and spread on biscuits or bread
Nice on oatmeal cakes.
The San Francisco call., 1909-09-26
Two Excellent Puddings
E. j. PerIey. Stanford Univer.Ity

1-One cup milk, one cup molasses.
one cup chopped fruit (raisins. dates.
citron, walnuts). two cups graham -four.
one teaspoonful salt, one teaspoonful
cinnamon.
Steam four hours Serve with hard
sauce. This pudding may be kept for
weeks and is quite as good warmed up.
2-One cup sago, six cups Of boiling
water. Boil until the sago is dissolved.
then pour il over six apples cut hne.
one cup of sugar, butter size of an egg.
one teaspoOnful salt; spice with nut
meg cloves and cinnamon.
Bake two hours. cool In molds. serve
with cream and sugar.
The San Francisco call., 1909-09-26
WSSnanA@nss
Stewed Terrapin
Ines Pringle. 14S4A Point LObos Ave.
nue.. San Francisco


Plunge the terrapin alive into boil
ing water and let them remain until
the sides and lower shell begin to
crack-this will take less than an
hour; then remove them and let them
get cold. take off the shell and outer
skin, being careful to save all the
blood possible in opening them. II
there are eggs In them put them aside
in a dish; take all the. inside out and
be very careful not to break the gall.
which must be Immediately removed,
OF it will make the rest bitter. 1t lies
within the liver. Then cut up the
liver and all the>rest of the terrapin
into small pieces, adding the blood and
juice that have flowed out in cutting
up; add half pint of water; sprinkle
little -four over them as you place
them in the stewpan; let them stew
slowly 10 minutes, adding salt. black
and cayenne pepper and a very small
blade of mace; then add gill OF the
best brandy and half a pint OF the very
best sherry wine; let 1t simmer over
slow fire very gently. About 10 min
utes or so before you are ready 10
dish them up add half a pint OF rich
cream and half a pound Of sweet but
ter. with -four. to prevent boiling; two
or three minutes before taking or the
fire peel the eggs carefully and throw
them in whole II there should be no
eggs. use the yolks of hens eggs. hard
boiled. This recipe is for four terra
pins.
The San Francisco call., 1909-09-26
Be Published
Meat omeIet
Marie noardman. Broad Ripple. Ind.

A good way to use the scraps of meat
left over is in an omelet Mix we'll four
eggs well beaten, one cup chopped
meat. four tab]espoonfuls of milk
crumbs OF two small crackers. salt and
pepper to suit taste. Put one table
spoonful of butter in skillet, heat, pour
in mixture. As it browns on one side
roll 1t up with pancake turner. Cook
slowly until done. Serve hot
Butter Scotch Pie-Mix together one
cup sugar and butter the Size of an
egg, then add just enough water to dis
solve. the mixture. Cook until real
brown.
Mix yolks of four eggs. half cup OF
sugar and two heaping tablespoonfuls
of flour. Heat three cups milk to al
most boiling point, stir in the
Drowned mixture; lastly add the egg
mixture. Cook until thick, flavor. Pour
in baked shells, spread beaten whites
on top and brown. This is delicious.
Try IL
The San Francisco call., 1909-09-26
Uses for Sour Cream
Miss Evelyn Long, 1918 Seventh Stree
West Oakland

Miss Evelyn Long, 1713 Seventh Street
West Oakland
Sour Cream Cookies-One cup white
sugar, one cup sour cream, one egg
half a teaspoonful soda. one teaspoon
full cream Of tartar, half teaspoonful
baking powder, vanilla flavor -four
enough for a stir dough. (Very ex-
cellent) Caraway seed can be used
IL desired.
Sour Cream Cake-One cup white
sugar tWo-thirds of a cup of sour
cream. one-third cup of milk (sweet or
sour), two well beaten eggs, half a
teaspoonful soda, two-thirds of a tea
spoonful of cream or tartar one tea
spoonful baking powder, two cups -four.
lemon extract. This makes good loaf
or layer cake.
Ginger Cake-One egg, one cup mo-
lasses one cup sour cream. one tea :
spoonful soda. one teaspoonful ginger,
one teaspoonful baking powder, on.
and a half cupfuls flour.
The San Francisco call., 1909-09-26
Italian Macaroni
Mrs. J. Alfred Doyle, $50 Forty-hrst
street, Oakland

For six persons boil half OF % cent
box Of ribbon macaroni about 20 min
utes in salt water, then drain through
colander. Chop two onions. a couple
OF sprays of celery. the same OF pars-
ley. a large Glove of garlic. a fresh
green pepper or a dry red one; put into
a pan of hot olive oil to fry. When
about half done add dash of thyme.
sage and cayenne pepper to suit taste.
When done add can of tomatoes. a
can of mushrooms. a few ripe olives
and let simmer about Is minutes
Crate a pound of italian cheese
AlteL Ine nlacaIo ~ On Hds uLalnsu PHe
then a layer Of sauce then OF cheese
and so on until all is used. making the
last layer OF cheese, put in the oven 10
or 5 minutes TO brown. This is ex-
ceptfonally good.
The San Francisco call., 1909-09-26
ri2e WINNING Ideas and Recipes qmd Names of che Prize
Spring Chicken With Oysters
Mrs. STANLEY shearer. Dunsmuir

Mrs. Stanley Shearer, Dunsmuir
Clean and singe a nice tender chicken
weighing about two or two and half
pounds Wipe it inside and out with
dry towel; cut the neck close TO the
breast; cut the legs close to the body
and cut them In two; cut the body in
six pieces, leaving the breast and wings
as one piece. Put one and one-half
tablespoonsful of butter in an earthern
cocolle. put in on the chatting dish,
stand directly over the fame. When
the butter is melted put in first all the
dark meat; in few minutes put in the
breast.
Sprinkle with a level teaspoon of
salt and level saltspoonful of pepper;
cook 20 minutes uncovered and not too
fast. taking care to turn and baste
each piece so that IL will become golden
brown.
IN the meantime prepare a quart OF
fresh oysters; drain OF liquor and put
them in boiling water one minute; dry
them well with towel. remove tendons,
trim. and after the chicken has cooked
20 minutes. add these to IT: cook 20
minutes until oysters are tender. With
a fork arrange the pieces nicely, put
ting the breast on top with some of
the incest of the oysters over IL.
serve on a warm platter With q rich
cream gravy.
The San Francisco call., 1909-09-26
Oysters au Lit
A. C. Jochmus, 11S Eighteenth street
Pacific Grove

Crate or roll stale bread very fine
season it with salt and pepper and add
as much melted butter as the crumbs
will absorb without packing. Butter a
crumbs, then a layer of oysters Two
layers of oysters and three layers of
crumbs are as many as should be cooked
In one dish. Bake until a delicate
brown. About pint of crumbs are
used for pint of oysters.
Eggs stuffed With Sardines-Boil
three eggs till hard. Shell them cut
into halves and remove the yollSs care
fully. Put the yolks In a bowl with
three or four sardines (which have
been drained from the OIL skinned and
the backbone removed). add a little
butter and dust of pepper. Mash till
smooth refill the whites with the mix
ture, cut of the ends so they will stand
firm and serve on toasted or fried dia-
monds of bread. Chopped ham may be
used instead OF sardines.
The San Francisco call., 1909-09-26
To Wash Lace Curtains
Mrs. Charles Gamble, Amsterdam

Pin the lace curtains or lace spreads
on the clothesline securely; give them
hose; leave them until dry and they
will look as nice as though done by 4
French laundry.
Alcohol will remove spots made by
candle grease.
Cherry Dumpliugs-One cup -four:
one teaspoon of baking powder. piece
OF shortening. size of q small walnut:
mix with milk. Roll and divide into
four pieces; fold In cherries or other
fruit. Put dumplfngs in a deep bread
pan; pour over them two cups sugar.
one teaspoon of butter and enough
boiling water to cover. Bake 40 min
utes. Serve with their own sauce.
The San Francisco call., 1909-09-26
Useful Information
Miss Kathryn Held. 777 West Perkins
street. Ukfah

Many people have great difficulty in
stirring -four and water into a paste.
You will have trouble IL you will
beat il with a Dover egg beater.
In removing lead pencil marks and
other Objectionable marks and dirt
from paint, take little turpentine ana
pour on a wet cloth, rub over paint and
then wash off with clear water and ii
will disap ppear as IL by magic.
To remove paper from a cake when il
has partly cooled. turn 1t bottom up
ward and brush pa per with water until
slightly dampened.
To remove cake easily, first butter
tin we'll and then shake Hour into pan
and invert so il will all come out. When
cake is done set cakepan on a damp
cloth and il will come out very easily
Simmer raisins slowly and then dry
in oven and dust with little OF the
flour. 1t will improve the favor for
cake.
The San Francisco call., 1909-09-26
- ST PRIZE
Veal Birds
Carrie CORDOBA. sebastopoI

Gut very thin slices of veal from the
loin. remove bone and trim off all fat.
byt four: chon ali the nieces trimmed
off with as many half inch squares
of salt pork as you have chopped meat.
Season with salt. pepper, a teaspoon
full OF chopped onion, lemon Juice, a
little sage or thyme and moisten with
one egg slightly eaten and little hot
water. Spread this mixture on each
piece of veal. roll and fasten each with
a small toothpick. Put a tablespoon
full of butter in the frying pan, and as
soon as II gets hot put in each bird and
saute to a light brown. Then remove
to a stewpan, cover with milk and
cook slowly for an hour; serve on
points of toast with the gravy in a
separate dish passed with 1t.
The San Francisco call., 1909-09-26
inexpensive Delicious Fruit
Cake

Miss May Rasmussen, Larkspur, Cal,
Box 1903
One cupful granulated sugar, piece of
butter size of an egg, one egg, two
cupfuls -four, one teaspoonfuI cinnamon,
half teaspoonfui nutmeg, quarter OF
a teaspoonful of cloves, half a cupful of
raisins. Cover with boiling water,
strain and add quarter of a teaspoonfui
baking soda to the raisin water and
add as you would milk, the water taxi
ing the place of milk. Flour raisins and
add last. Bake in moderate oven one
hour
The San Francisco call., 1909-09-26
Economical Every Day Cake

Miss May Rasmussen. Box 1908, Lark
spur
Three -fourths of cup of butter, one
cup milk. four eggs beaten separately,
three cups -four, one cup milk, one
heaping teaspoonful baking powder,
any flavor.
BY substituting strong coffee for
milk and adding one teaspoon CHINA
mon, is good coffee cake. BY using
whites of eggs for one half and yolks
for other half. you have gold and
silver cake. By dividing the dough
and mixing half with grated chocolate,
makes excellent marble cake With
addition of currants, citron and raisins
and spices, 1T becomes fruit cake.