The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-08-02
GOV. STUBS HAS
STRONG OPPOSITION
Continued from Page -

district, and William A. Calderhead
of the Fifth, both of whom are allied
with the regulars, have hard fights
on their hands and the defeat of one
or both for denomination would not
be surprising. d. r. Anthony of the
First district, Charles +. Scott of the
Second, +. r. Campbell of the Third
and William A. Reeder of the Sixth.
have opposition in their own party
for denomination, but their chances of
success are generally regarded as
brighter than those of Miller and
Calderhead. Victor Murdoch, the in
surgent leader, has no opposition for
denomination i'm the Eighth district
and Il. II. Madison of the Seventh. also
an insurgent is likewise assured of a
nomination for another term.
The complete list Of state Offices
for which nominations are To be
made i'm the primaries is as follows:
Two justices of the supreme court.
governor, lieutenant governor. Sec
rotary of state. state auditor, state
treasurer, attorney general, superin-
tendent of public instruction super
intendent of insurance. state printer
and railroad commissioners
>>s>sss>SsSa>>s>ss>1e>sssSs>sss>sssss
gowns is increasing. Where separ-
ate blouses are made. Il skirt is worn
that is the same color and gives the
appearance of being part OF the cos
tune.
Fish, while n fine addition To the
summer menu. must be carefully Sc
lected. The best fish merchant will
palm off fish that is little stale,
If possible. and there Is no food that
deteriorates so rapidly. Therefore Sc
lect your fish with care.
To plank fish any hardwood board
may be used, but the hickory or ma
pie board is said to impart the finest
flavor. Split and clean the fish. If
you have hot water at hand it will
help TO immerse the fish for a mo-
help to immerse the fish for few
moments before removing the scales
/ They can then be faxed off rapidly. A
! fish that has been boned is easier to
serve and has n finer flavor. Re-
time. so as to avoid mutilating the
fish. Heat the plank and fasten the
fish fiat upon II. skin side down. Basic
with butter, If it is a dry fish, and
with hot water If IL is of that fat
kind. Place directly under the ga:
be turned To n moderate heat. FISH
that has been a long time cooking Il
better than that which is hastily pre-
pared.
II cooking in camp the fish may h
turned up on the board before tn
camp fire. Some hunters and fisher
men like the taste Of a pine plank
but for most palates the resin spoil
the flavor.
Potatoes that have been well boil
cd and mashed are usually served wit
baked fish, but many -efer the sma
potato balls scooped on, = large po
tatoes and boiled i'm salted water an
served with a dressing of butter.
II is an axiom of fishermen tina
the best fish is that which goes int
the pan dripping from the brook.
Cool crisp vegetables served wit
French dressing are best for the TEN
per of the cook and the stomach {
the guest.
If you do not own an ice creai
I freezer economize i'm some other a
rection and purchase one of the sma
ones which require so little time
operate. and so very little Ice as
make that lem OF small moment. Fru
ices for summer dinners viii alway
find n welcome.