davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1910-05-15
IH0zcH he EoaeS

notching board notch the edges OF the
halves of the rind: then refill them with
this mixture:
Small ripe berries-raspberries or
MISUNDERSTANDING grapes, prepared
as directed In the last recipe: the cubes
of grapefruit. Strew powdered sugar
over each layer as you work. When all
are in lay maraschino cherries COR pre-
served cherries or strawberries. If you
prefer) upon the top of the filed cup.
Set in broad bowl in ice until it is to
be served
Too much stress cannot be laid upon
the necessity of keeping all kinds OF
fruit cups cold. The sugar extracts
juices and tends to wither delicate fruits.
The action Of wine is even more inju-
rious to crispness and freshness OF
flavor. Thssefore the cup should be
eaten as soon as served.
Nut and Fruit Cup.
Prepare grapefruits or oranges as d.
AS~NS0 N10'C' 4AofO ASdQJ CUOCS u ID
mana and tiny morsels OF preserved gin
ger To these add a quarter as much
chopped English walnut kernels as you
have fruit. 1t is better TO mince them
with a sharp knife than to chop them.
Strew sugar on top and pour over each
glass a teaspoonful of sherry.
Ambrosia Fruit Cup.
Select sweet oranges and of fair size
Cut crosswise into halves and dig out
the pulp with care Notch the edges
as directed with grapefruit. Cut the
pulp into small pieces: put a layer in
the bottom Of each halved shell; strew
with sugar and cover lightly with
grated fresh cocoanut. More orange
and more cocoanut until the shell is
filed. Cover with cocoanut; sugar and
pour in a teaspoonful Of claret. Set
in ice until needed.
Strawberry Cup.
Choose large berries Of uniform size;
cut in half. and fill the glasses, sugar
ing lightly as you put them in. Set in
ice for half an hour. and serve when
you have heaped each cup with
whipped cream. sweetened slightly. Eat
at once.
The San Francisco call., 1910-05-15
- Int FRuT CUP As ADtgrtRT

green apple boughs upon an unsea SON.
ably hot afternoon
Fruit Cup No. q.
This is arranged ir the glasses from
which 1t is to be eaten. Put into the
bottom of each glass three fresh straw
berries: half teaspoonful Of grated
pineapple a teaspoonful, each, of
orange and of grapefruit pulp; a tea
spoonful of lemon juice: half as much
syrup from preserved ginger, six ripe
raspberries or teaspoonful Of raspber-
ry juice. and sift powdered sugar over
all. Finally, lay three maraschino cher
ries on the top of each portion.
FIJI the glasses and surround them
with crushed ice until you are ready to
send them to table
Fruit Cup No. 8.
Three grapefruits; two bananas; half
u pound of Malaga grapes; a table
spoonful of preserved ginger, minced
hne;, two dozen maraschino cherries;
powdered sugar to taste; a cupful of
sherry.
Cut the pulp of the grapefruits into
small pieces, bruising as little as pos
sible. Skin the grapes carefully and
cut each in half, extracting the seeds
Peel and cut the bananas into cubes.
With a silver fork mix in all the
ingredients except the cherries. FIJI
chilled glasses with the mixture, put
three cherries upon the top of each
and leave in cracked ice until you are
ready to serve the cup" Then sprinkle.
with sugar and pour a teaspoonful of
sherry upon the sugar. 1t will wash the
sugar into the heart of the fruit You
may omit the wine if you like. If left
too long in the cup, it withers the fruit.
Grapefruit Cup.
Halve four grapefruits and take out the
pulp skilfully without tearing the rind.
Cut the pulp into small cubes, freeing it
from membranes and strings With a
sharp knife. a pair OF scissors or q
The San Francisco call., 1910-05-15
Irish Potato Cake

The recipe for potato cake sent in by the
Pennsyiyania cook is not the genuine cake
OF Old Erin. Allow me to make you and
your readers acquainted with the real ar
ticle.
Potato Cake
Peel: toil and mash four orsive potatoes
SE1TT. II you have cold mashed potatoes
Indeed 1 l prefer these last. Put them into
aour as you have potato. Add a table,
spoonful OF salt and two tabespoonfuls OF
lard or dripping. Work between the hands
until all Jumps are gone If you have half
9. cup OF milk handy. moisten the mass with
u and work into a soft dough- Dissolve
half teaspoonful OF baking soda in a little
warm water and work This into the dough-
Lay upon bread-board and roll into
sheet half an inch thick and cut into ir-
regular shapes as may be convenient. Bake
uuon well-greased griddle, turning to
Drown each side. and when each piece is
done stand II I'D on edge to soak until all
are dcne.
Split; butter. close again upon the butter
and pile upon a hot plate. Then II any one
tells you the cakes are not good he is no.
Irishmani
A teaspoonful Of carraway seeds. mixed
into the dough will improve the cakes.
Mrs 8. T. c. (Berkeley. CALI.
Kindly explain what you mean by
standing the cakes on edge to soak
Are you sure that was the word you
The San Francisco call., 1910-05-15

have eaten freely Of the feshpots
when the mercury was down This
same kind and wise nature disposes us
10 turn from them now Your cook will
tell you that pastry is never so good
in hot as in cold weather, and twice as
hard to make. Another token that It
should be banishee from family bills
of-fare until
Gray days grow short and cold nights
grow long"
Our convenient. our refreshing, our
sanitary. our economical fruit cup has
many and tempting variations. We offer
today but a few of these. Our house
mothers will devise others as circum-
stances and taste dictate.
Caroline C.'s Fruit Punch.
Express the juice from a can of grated
pineapple and from six lemons and
three oranges. Strain together into
bowl. Add a pint jar of preserved cher
ries and the same of straw berries.
Sweeten to taste and let all stand to-
gether for three hours. When you are
ready to serve the punch, pour into the
bowl two quarts Of ice water and a
quart of pounded ice. Serve in punch
glasses. You may, If you like, stir in
with the ice a bottle of good claret
This is not an inexpensive beverage
But the quantity here given is for a
large party. I can testify to its de-
iciousness when 1t is slipped under
The San Francisco call., 1910-05-15
Pork Pies

When I first saw the request for Mel
ton -MoWbray pies. my heart went out to
the housewife who asked FOR It.
For my husband had sighed vainly for
IN that delightful place. He investigated
all the culinary lore In the public libraries,
ana finally brought home 10 me the follow
Ing recipe. IT has proved a great sue
Pork Pie a La Mowbray.
One pound OF nice, fat, fresh pork cut
fr~m the shoulder. Chop IL fne and sea-
son with red and black pepper and with
ground sage Use the latter generously.
pan with detachable rim with good pie
paste or dough. not rolled too thin. AMI
not TOO snort, as the contents Of the pie
are 50 rich. After lining the dish or pan.
III with chopped pork. but DO not pack It
IN Now cover with the paste in which
you have cut five or six holes with
thimble Do not pct a drop of water IN
the minced pork. or a drop Of stock.
Bake IN moderate oven for an hour
Meanwhile, dissolve a teaspoonful Of
powdered gelatine in a little sherry and a
oessertspoonful OF Worcestershire sauce
and pour over the gelatine Strain through
hne sieve or cloth. season to taste ana
when Il Is nearly cold pour the cooling
asplc 9elly into the thtmbie holes of the
pastry. I generally use a funnel. and a
good-sized cup for measuring the soup
III the jelly solidihes, and eat cold
II VIII keep Tor weeks In cold place. and
IS very inexpensive in these extravagant
days.
Let me know how the inquirer succeeds
with the recipe M. l. +. tChicago).
1 verify believe you have unearthed
the real simon-pure OF recipes for the
The San Francisco call., 1910-05-15

cut into bits. letting each piece fall into
cold water as you cut it off. Add no
water. but put the rhubarb, dripping
wet, into a double boiler and set in the
outer vessel filled with cold water Cover
closely and bring to boil. When soft
and broken, strain through a cheese
cloth bag and measure the juice. Add
as much water as you have juice, sweet
to each gallon of liquid. Bottle and seal.
Stand the bottles upside down in sand or
ground cork.
You compliment me in your pleasant
books has been your counselor and
friend. In the next paragraph you
speak of your inability to find the
recipes for the beverages named in any
one of mine from which | have drawn
the above recipes. Yet l regard it as
one of my best.
The San Francisco call., 1910-05-15
Old-Fashioned ReQuest
Kindly publish recipe for potato yeast
Mrs. S. L. P. (Yonkers, N. ~.

Kindly publish recipe for potato yeast.
Mrs. S. L. P. (Yonkers. N. IL.
Your request is somewhat singular IN
this day of yeast cakes. Yet can
readily comprehend how carerui
housekeeper may rebel against the tyr
amy of the yeast-cake peddler and the
uncertain degree of freshness that pre-
walls in the cakes vended by him and
the nearest grocer. For twenty years
after / began to keep house l made NY
own yeast according to recipe that
was in use in my mothers house years
before 1 was born. I made 1t every
week in summer and fortnightly in win
ter, pouring 1t into wide-mouthed bot
ties. corking 1t and setting it in the ice
in warm weather and in the cellar in
winter. It was creamy white in color
ana like thick cream in consistency. 1t
kept we'll always, ard is was thoroughly
satisfactory. If were my own cook
now, | should make my yeast and use
none other. The trifing expenditure of
time and strength would be as nothing
by comparison with the comfort I
should have in the certainty of invari-
able success in bread making
The San Francisco call., 1910-05-15
Shorten Contributions

TT IS with profound regret that 1 re-
port upon three excellent recipes for
breadmaking. Excellent in every
thing except in the length OF each
Were I TO publish any one of the three
IN the Corner. which is all the Exchange
can claim as Tightful territory. there
would be no room for anything else that
week. To insert all three would be TO
devote our space for three weeks to one
by ;mplore our contrfbi,fors to maize
letters and recipes as brief as is con-
sistent with explicitness
The San Francisco call., 1910-05-15
Home-Made Vines

Can you find room to print for my deIec-
tation recipes for dandelion, rhubarb and
elderberry wines?
I have asked divers people and can get
no information the matter
AMIGO (Carrollton, Ll)
Dande1ion Wine.
Steep dandelion flowers in boiling wa
ter for ten minutes and strain off the
liquid. pressing hard through a cheese
cloth bag. Sweeten to taste and add
brandy in the proportion of a pint to
every four gallons of LIQUID Put into
uncorked bottles and keep in a cool
place, covering the mouths Of the bot
ties with mosquito netting to exclude
insects and dust. When fermentation
ceases. draw off. strain and bottle
Elderberry Wine
Is made Of the blossom of the plant.
and exactly as dandelion wine is made.
Or
You may brew it of the berries. as Won
would cherry wine or that made from,
currants. This is highly medicinal and
less pleasant of favor than that made
from tho blossoms.
Rhubard Wine.
Wash the stalks OF rhubarb well and
The San Francisco call., 1910-05-15
Potato and Hop Yeast.

Can ancient and honorable recipe.)
Peel and boil six medium-sized pota-
toes. Put them on in cold water and
with them cheesecloth bag containing
a teacupful of hops. There should be
two quarts of water. When the potatoes
are soft. fish them out with a slit spoon
or a perforated skinner. leaving the
the potatoes and work into them two
tablespoonfuls of white sugar and four
of -four Moisten this gradually with
the boiling hop tea keeping the pot on
the fire all the time to make sure of the
boiling point When all the tea is in
and you have squeezed the hop bag into
the last cupful. beat the batter for three
The San Francisco call., 1910-05-15

could not be more timely. That with
the queer name would work in well
for breakfast or for luncheon. One
might vary 1t in warm weather by
thickening it entirely with Indian
meal. Buckwheat flour is heating
for summer. 1t Is essentially winter
The San Francisco call., 1910-05-15
The Real Churnless Butter

VIII Mrs j. T. c." write to the Ex-
change fer my address? 1 wish to com
municate with her concerning ch;irnless
butter. Mrs. r. c. Oakland, Il).
Unless I mistake, more than one
housemother will write for the Of
fered address. The story of "churn-
less butter excited general interest.
and many queries have flowed in upon
Us IN consequence
The San Francisco call., 1910-05-15
THE HOUSEMOTHERS EXCHANGE

far-famed "Melton-Mowbray pies dear
to the heart of every English sports
man and associated in the minds of all
who have visited the British isles, in
summer or autumn, with picnics and
hunting parties. 1t brings to my mental
palate the very flavor of the original.
and the jellied gravy Is an earmark We
shall try it as a washday luncheon and
Sunday night supper
The San Francisco call., 1910-05-15

have said that any one Of these de
I except the fruit punch) is an mex
pensive dessert. repeat the assertion
advisedly. after computing the cost OF
fruits in the height Of their several
seasons. You could not make cake
that would go as far for the same price.
One grapefruit. one orange. a banana,
half a dozen maraschino cherries and
three teaspoonfuls Of California sherry
will make four glasses, or cups"
When berries are plentiful and cheap,
the strawberry cup IS even less ex-
pensive.
And none Of these involves the con-
sumption OF the two dearest factors In
the sum Of our daily cookery-buttsr
and eggs.
The San Francisco call., 1910-05-15
MONDAY

Grapefruit. cereal and cream bacon.
boiled eggs, fried mush. toast, tea and
coffee.
LUNCHEON
Corned beef hash Ca 1eft-over) baked no.
tatces. heated crackers and cheese. radishes
thin bread and butter. cake and tam, cocoa
DINNER
Yesterdays soup, cold lamb (sIiced and
garnished with wateTcressl, spinach soufie
"a le1t-over). young carrots (boiled and
added to green peas left from yesterdayl-
rice and raisin pudding. black coffee
The San Francisco call., 1910-05-15
Mas4N+eH eHoeko,s1
FAMILY MEALS
FOR A WEEK
SUNDAY

BREAKFAST.
Oranges cereal and cream dsviIed kid
neys, cornbread. toast. tea and coffee.
LUNCHEON
Cold corned beef Cleft over from Satur-
day.. stuffed potatoes tomato aspfo and
endtve salad, crackers and cheese, caramel
custards. cake. tea.
DINNER.
Mock turtle bean soup (based upon liquor
IN which beer was boiled), roast lamb.
mint sauce, green peas (canned). spinach
strawberry shortcake. black coffee.
The San Francisco call., 1910-05-15
TUESDAY

Stewed pruneS. cereal and cream plafa
omeiet. French rolls. toast tea and cofeea-
LUNCHEON
Baked pork and beans with tomato sauce
saratoga chips. lettuce salad. crackers and
cream cheese bread and butter pudding
DINNER
chicken and 0kra. SOUP (based upon Decent
90 q chicken soup. veal pie. string beans.
mashed potatoes Indian meal budding
The San Francisco call., 1910-05-15

minutes and set aside until 1t is luke
warm Covered. Now add four table
Spoonfuls of lively yeast or a yeast
cake dissolved in half a cupful OF warm
water. and pour into a bowl or wide
mOuthed crock to work
Set IN a sheltered corner or in a closet
out OF draughfs until II ceases TO bubble.
It will be light IN six hours in summer.
IL may require ten in winter. When It
Is light and still, bottle
When you are ready to use il, take the
desired quantity out Of the jug or lar
and return the rest, closely corked. to
the cellar or icebox. Half an hour in
the not Kitchen may start it to working
Frst Contribution
have never contributed a recipe 70 tha
iEsxcnange until now. This is in answer
10 request from Virginia member FOR
Marshmallow Pudding.
Whip quart Of cream and let II dr,p
tnrougn sieve Beat into the cream the
moshsd snd ssa white Istio Of eight eggs; sweeten
box of gelatine in a cup Of sweet niik.
put into the inner vessel Of a double boiler boiler
well dissolved. Whip this into the the crea1 nS
and white of egg; turn into a wet mould.
sha sns w9en w nTm. cut into small squares. the
Serve these with the following
Custard.
Heat two cups Of milk: beat into II two
eggs twhipped) and two tablespocnfuls OF
sugar. adding slowly and beating an the
time When thoroughly blended. the mix
ture should receive the stifened whites OF
two eggs. Cook two minutes until II be-
gins to thicken. Cool and favor with both
lemon and vanilla. 1t makes a delicious
MRS. o. H. D. CBrooksville. Miss.)
Lest our readers may think we have
had somewhat too much" of marsh
mallow puddings, I would call atten-
tion to the fact that this is unlike
any other we have published. I Sc
lect 1t from a bundle OF fifty, because
1t promises a pleasing variety upon
the run of those demanding the use
of marshmallow candies Whereas
effort at recipe-writing, makes her own
cubes without the admixture of gum
arabic stiffening.
The San Francisco call., 1910-05-15
ATe orr
zzs 31LZD

meant to write? Your handwriting is SO
other for what is plainly set down.
But In what do they soak? You see,
you Will have to write again and ex-
The San Francisco call., 1910-05-15
Wmted, Worcestershire

some time ago a correspondent offered
piclpe TpSicipe ior home made. worcestershire sauce
Please let me know IL 1t has been published
yet II you have it. please send it to me.
am very anxious to get It,
Here is good and simple remedy for
croupy cough in children and one that will
please you, as 1t contains no drugs:
Heat eupful of milk to scalding. stir in
teaspoonful of butter and two teaspoon
Iuis OF sugar. Let the child drink it as
no, not as IT can bear it as soon as 1T is well
mixed. 1t gives quick relief and one has
the materials always on hand
You won't forget to let me have that re-
cipe. will you?
Mrs. A. w. tchicago. lid.
hereby, call for that same recipe
again. If it were published. l do not re-
caii 1t. Look out for it. We cannot send
recipes by mail. Our "croupy" little
ones should be thankful to you for the
peasant variation upon ipecac and other
drugs usually forced upon them when
IIhey begin to wheeze and bark hoarse-
~ In summer or winter.
The San Francisco call., 1910-05-15

ing it:
Liverwurst.
Boil clean hogs head. the heart and
sue and pound of the liver. until
the meat leaves the bones. Season as you
would sausage and pack into bags about
rss,,s sne size OF shot bags, Put all into a
kettle and cover with cold water. Bring to
boil and cook. after the boil begins,
LOT half an hour. Keep in the bags until
sO9 ,d are ready to use it. Eat cold. or slice
:. Another dish of which we. are very fond
rs Is known to, US as ''ponhoss." Thicken the
liquid In which the liyerwurst was boiled
with three parts of buckwheat flour and
one part Indian meal Stir. and cook as
you would cornmeal mush. Cook a long
while. stirring constantly. When done.
pour out upon platter and let il get cold.
Ihen slice and fry as you would nlush.
1t is very nice
Mrs. c. e. R. (vicksburg. Mich).
We are indebted to you for two
savory, economical dishes. They
The San Francisco call., 1910-05-15
SATURDAY

BREAKFAST.
Sliced pineapple. cereal and cream bacon.
waFueS and syrup. toast. tea and coffsA
LUNCHEON
''Pcnhoss." potato sOufie "a left-ovara
quick brown bread (hot) heated cracrs-k
and cream cheese with Jam. tea
DINNER.
Scrap sour" scalloD OF halfbuk q lsfs-
over). stewed tomatoes, nacaronf baieA
with cheese fruit cup. black cofrsa
The San Francisco call., 1910-05-15
WEDNESDAY

BREAKFAST
Oranges cereal and cream. fried hutts,.
nsh. mullins. toast tea and coffee
LUNCHEON.
Yesterdays pie warned over. potato cakss
"a ieLL-overl. string bean and lettuce salad
te Ie1s-oVer). graham crackers and cheeaa
gingerbread and Jam, tea ~'- S''s0S''
DINNER
~Corn chowder (cannedD. hamburger steak
SSSasa SSS1sea ~ mound and garnished with fried
ana cream, sponge cake. black coffee.
THURSDAY
BREAKFAST.
Oranges. cereal and cream. bacon ana
1rlso peppers. popover5. toast. tea and coz
LUNCHEON
Hone-made liverwurst. French frfsd pota-
DINNER.
Cream beet soup "a left-over) iarnee.
liver en- casserole. asparagus, new potafoeaL
home made ice cream cake. black coffea
FRIDAY
BREAKFAST
Grapefruit cereal and cream. r,fe5<atR.,,-.
goldfish Erandma's shortcalxe. toast tea arad
LUNCHEON
Spanish omelst. baked sweet potaso..
endive salad with French dressing. creare
DINNER.
Oyster bisdue. boiled halfsut. mashed DO
tatoss stewed celery. tapioca puddina
black coffee. ----ss
The San Francisco call., 1910-05-15
German Recibes

C; c. Of New Jersey. asks for q. recipe
ior LOT ,Iverwurst- This is my way OF max
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1910-07-13
Those Pies of Boyhood.

How delicious were the pies of boyhood.
No pies now ever tase so good, what's
changed the pies No. It's you You've
lost the strong, healthy stomach, the
vigorous liver, the active kidneys, the
regular bowels of boyhood. Your diges-
What's needed? A complete toning ND
by Electric Bitters of all organs Of di-
gestion-Stomach, Liver, Kidneys, Bow
els-Try them. They'll restore your
boyhood appetite and appreciation of
food and fairly saturate your body with
new health, strength and vigor. SOC at
Flint Bros and F. G. Landry's.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1910-07-13
PASSUNIPSIC.

Mrs. Frank McGill is visiting in
Greensboro for two weeks.
Peter Rash met with quite an acct
dent Sunday while driving a colt. The
colt jumped at a pile logs and in
turning a sharp curve in the road
threw Mr.. Rash out. He struck on his
head and shoulders. cutting quite a
cash in his head. The horse was
caught and there was no damage done
to the team.
Everybody is haying, cutting more
than an average crop and having fine
weather to do it in so far.
Fred Sparrow is not quite so well.
Mr.. and Mrs. B. S. Dow were called
to Laconia last week to attend the
funeral of Earl A. Doran, nephew of
Mrs. Dow. Mr.. Doran was killed by
the explosion of a boiler in the R.
M. & John Jenkins laundry. Mr..
Doran was one of the most favorable
known young man in that city. He
was "a years old and leaves a wife
and one child
Mrs. Lachance and her brother Mr..
Hamel, returned from Canada Satur-
day where they have been 10 days
visiting.
Rev. Mr.. Croker from Chester sup
piled the pulpit here Sunday.