davidaulloa/AmericanStories huggingface dataset:
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23

In order TO dispense with the dis
agreeable odors when baking fish the
following method is suggested; After
cleaning and washing the FISH thor
Dughly. season well with salt and pep
per and dredge II sparingly with -four
both inside and out, and roll in man
liza paper OF three thieknesses, Fold
and pin together securely the edges
II the paper In order 10 prevent the
escape OF the juices, Bake In moder
ate oven. but allow is minutes longer
han baking the same fsh In a pan
When ready to serve remove the pa,
per 20 which the skin OF the fish will
nave adhered and place the fish upon
platter. In this way the fish Is left
picy and delectable.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
MACAROON DESSERT
DELICIOUS LITTLE CAKE is USED
IN VARIOUS WAYS.
Pounded Crumbs Most Delightful Ad
dillon to Many French Desserts
Delicious Recipe for Pudding
Numerous other Ways Given.

A macaroon. plain and unadorned. Il
such a delicious little cake that many
housewives will consider II useless la
Dor to elaborate It further. Neverthe
less. Il serves as a foundation for OF
an addition to many dishes which
seem particularly appropriate fol
summer dinners.
In the hands of the up-to-date con
fectioner the macaroon has beer
dressed UP beyond recognition. Some
of these little cakes are favored with
chocolate and almond and decorated
on top with citron. Others are fla
vored with almonds only and filled
with a combination Of candied fruits
Still others have pink and white bon
bons embedded in them or are decor
ated on top with crown OF yellow
and white frostlng, often in fancy
shape. Sometimes, too, macaroons
are pressed togther, with fancy col
ored icings between them.
Pounded macaroon crumbs are a
most delightful addition to a great
many French desserts. either sprink'
led over the top or used as a thick.
enlng instead OF bread-crumbs. With
their crisp. almond flavor they are a
distinct addition to dessert Ia.
varian creams. Ice cold custard and
many Ice cream dishes may be i'm.
proved by sprinkling OF pounded
macaroons, while the popular ice
cream oroquette is made by rolling
croquette shaped moulds OF Ice cream
In powdered macaroon crumbs until
they are thoroughly coated and are
exact reproduction OF real croauettes.
Here is a delicious macaroon des.
sert: Whip half cupful OF cream
It'll suff and sweeten with three level
teaspoonfuls OF powdered sugar Fla.
vor with little vanilla and stir In six
macaroons that have been broken into
small pieces-not powdered. This
will serve three persons. Pile II Into
tkreo sherbet glasses and decorate
each with three or four candiod cher.
ries.
For another maoaroon dessert take
half n dozen macaroons In Just barely
enough cold milk 10 cover them. Pre-
pare a pint OF corn starch eustard In
a double boiler and add the soaked
maearoons 10 H. Stir II well TO In.
sure smoothness and remove from the
nre. Sprinkle tho bottom OF a pretty
dish with half oupful Of sugar. Pour
the eustard pudding into Il aud sprin.
kie another scant half cupful OF sugar
over tho dessert Peel three large
ripe and finely favored peaches and
slice then. over all while the pudding
10 stiil hot. Other summer fruits may
bo used. but the peaches seem to be
the best Properly made this 10 n de-
lioious and refreshing sweet II should
be thoroughly chilled In the refriger
ator before serving.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
SERVING OF FRUITS
MELONS ARE BETTER sERvEr
WARM, SAY souTHERNERs.
Recipes for salad Dresslnes-ewoe'
Wine and q Small Amount Of
Fine Llqueurs used-How to
Prepare currants.

Fruits are so cheap and so good
now that housekeepers should provide
them In one form or another for each
meal. Melons are at their best, SC
that Il has become almost a matter oi
course 10 have them every day for one
meal or another.
Southerners declare that people oi
the north spoil watermelons by toe
much chilling; that, like strawberries
they need the warmth Of the sun In
them; but the weight Of opinion still
seems 20 be on the side OF the Ice
boz. One Of the most popular ways
Of serving watermelon is TO split II In
two lengths, then with large spoon
and rotary twist OF the wrist
scoop out the luscious pink flesh In
cone-shaped pieces. Arrange on n bed
OF green leaves or cracked Ice and you
will have a picture for the eye, aa
we'll as a delight to the palate. Cut
in this way. which gives no waste, one
good.sized melon will serve 10 or 20
persons, according to the size Of the
melon and the appetite Of the diners.
At a recent luncheon the first course
was chilled melon, which had been
prepared in this wise: All tho center
Of the melon was scooped out, reject
ing the seeds. This was broken with
n silver fork into small pieces, then
put into a freezer with the addition
Of half pound OF powdered sugar and
the Juice OF lemon. The freezer was
packed In salt and Ice and turned
slowly for 10 minutes until n mush
like consistency was obtained. This
melon frappo was served in glasses
with a teaspoonful Of sherry added TO
each glass.
No summer breakfast Ia complete
without fruit. while most people pre-
for Il served au naturel. others with
English predictions take more kind
ly TO Jam or somo OF tho many stewod
or steamed fruits. Others fnd n salad
OF fruit dressed with fow spoonfuls
Of shorty and sugar one OF the beat
appetiEors at tho beginning OF the
meal. while atill others. 10th 10 give
up their cereals. tako combination
Of fruit and cereal.
In serving fruits au naturei arrange
them 10 please tho eye As we'll az the
palate. Nothing 10 prettier than
leaves for decoration.
No prettior fruit for breakfast can
bo found than eurranta. red and white,
on the stem. Put a border OF the
leaves about a pretty china or glass
dish. and pile tho fruit on them. Serve
with powdered sugar.
Oranges for breakfast are easiest
served cut In halves. They are de.
liciouB made In compete with rice,
Take tho pulp out as whole as posi-
bio and drop into rich boiling strip.
leaving II In just long enough to heat
II through. Make nest OF rico. put
the orange and pulp In II and serve
with whipped cream.
Fruit salads are not nearly so we'll
Known an they should be. The dress
Ing OF fruit salad for tho gourmet Ia
usually Of sweet wine. with Just
OF fine liaueurs. but for ordi
nary use other combinations are pref
erable. sweetened whipped cream,
lemon juice. fruit Juice. French dress.
Ing or mayonnaiao are all used with
'ruit
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
stuffed Tomato Salad.

Chop nne one eupful OF cooked han.
and season with salt. pepper. celery
seed and chopped onion. Add half
a eupful OF bread crumbs and mix 10
4 smooth paste with French dressing
stun tomato shells and serve on lot.
,uee with mayonnaise. Wateroress
salad is also good 20 look at and
gooder" TO eat. Use the tender
leaves OF the eress. Let them stand
In cold water TO make them crisp
and then wipe dry, Sprinkle over them
A teaspoonful OF parsley and oliyes
chopped me. Add a few slices OF sour
apples and pour over Il the French
dressing which Is made OF one table
spoonful OF vinegar. three tablespoon.
'uls OF oil. one.half teaspoonful OF salt
and one-quarter OF a teaspoonful OF
pepper, The two latter ingredients
should be mixed In slowly. To garnish
watereress hard-boiled egg chopped
ans and scattered over Il Is an I'm.
movement
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
CASSEROLE COOKING RECIPES
Fish Cooked In This style Delicious
Beats All Kinds Of Old Time
Hashes and 5tews.

Beef en- casserole.-Take pounds
OF skirt Of beef and cut into neal
pieces. Melt a small piece Of butter
In the casserole and fry in II two fine
ly-sliced onions and one carrot and
turnip cut into dice. Move the vege
tables to one side and lay the pieces
OF meat in the butter and fry for q
few minutes on both sides. Sprinkle
with salt and, II liked, add little
chopped parsley. Put the cover on
closely and place the casserole either
on the stove or in the oven for about
three hours. Skim we'll before serv.
ing.
Fish cooked en- casserole is deli.
cious. Take as many flllets Of plaice,
haddock or whiting lin fact almost
any kind Of fish that is liked) as are
required. Season with pepper and salt
and spread each with some forcemest.
Roll each piece and place In the cas-.
serole. which must be well-buttered.
Add half n pint Of fab stock (made
from the bones and trimmings). sprin.
kle with chopped parsley, cover close.
~ ana COOK Tor about twenty minutes.
Another method Ia TO fry three tiny
onions In the butter before putting the
fish Into the casserole. Then sprinkle
with -four. pour in the stock and let
Il come to the boil. Draw the cas-.
serole from the ire and let the fsh
cook In the sauce for half an hour.
These are the recipes for homely
casserole cooking. The addition Of a
few button mushrooms, some highly
seasoned forcemeat balls. oysters.
peas. etc. will transform n plain dish
into one which may grace the table Of
a king; and when once the art Of cas-
serole cooking has been mastered. va
rieties OF navoring. etc. will suggest
themselves TO even the most ordinar.
lily intelligenoed general" and the IN.
sipid stews and hashes with which We
were wont 10 be regaled become. hap.
PLY. things OF the past
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
CARE GIVEN LINEN
DARNINo OF FINE CLOTH 10
FASCINATING WORK.
Near Of Tsbleeloth is Prolonged y
Several Stitches Are Taken In
Fold-Proper Repairing Of
Worn Napkins.

Every housekeeper Is proud OF hei
linen closet, undoubtedly. and TO keeI
the contents in good condition |,
more often considered a pleasure thar
a task. especially when the stitchin
timesaves-nine rule is applied. Darn
Ing fine linen is really fascinating
work II ono will only take pains tc
do II well.
Table cloths are apt 10 show the
first signs OF wear in tho fold down
the middle, but an actual break may
be prolonged II few threads-hali
n dozen or so-are neatly darned In
down this fold. Some housekeepers
reinforce In this way after few
washings only, but as the damask
then IL apt TO be thick, tho darning
10 a little harder TO do than when
the cloth has reached tho halfworn
stage.
The thread known m nourishinR
cotton is used for repairing all kinds
OF house linen, and will be found to
look almost exactly like thread
drawn from damask. Every one ia
acquainted with tho device OF cutting
a couple OF inches from one end and
ono side OF n tablecloth when II begins
10 wear. but this shortening may bo
put OF for long time n the middle
fold is strengthened while tho cloth
IL still in good condition.
Then thero are othors who never
iron the cloth directly through tho
middle. but fold II 30 that II measures
from ono 10 two inohes wider on ono
part, because. OF course. Il In tho con.
stant pressing Of the iron on the one
line that causes tho wear.
Tho NEXT sign Of wear IL indicated
by broken threads. n theso are al.
lowed 10 remain unnoticed tho result
will be n hole In no time. while n q
fow stitches arc set In tho ravago
viii bo concealed and the damask
look like now again. A simple IN and
out, upper and under stitch is used.
tho work being done on tho wrong
uido OF tho cloth. This ia "the stitch
IN time" when both woof and warp
broak. n holo having ragged edges
n tho result. When this happens
thero II nothing 90 do but cut away
tho frayed part and MI In tho space
with tho darnins stitch.
Unless tho thread used for working
has boon shrunken loops should bo
left all around tho edges Of tho holo.
Tho wiso plan Ia 10 leavo tho loops
any way. because tho ironing 10 apt
20 stretch the thread and tho loops
will allow plenty OF give" whiie n
tight thread will cause n drawing that
will In timo tear tho material mended
part away. As tho cloth 10 always
thin around q hole. tho daFnins should
extend beyond II for half an inch or
moro on all sides.
Worn napkins are repaired in tho
Same way as tablecloths.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
Ewes DelIoht Cake.

For a dainty cake OF new and do
iieious combinations OF navors try tho
following; Cream together one-fourth
cup OF butter and one-half cup OF
sugar. Beat the yoiks OF four eggs
light and then beat them into ono
third cup Of water and add them TO
tho butter and sugar. together with
aevep. .eightha OF cup of -four in
which two teaspoons OF baking pow
der have been well mixed. Flavor
with one third teaspoon OF lemon and
four drops OF vanilla, Pour dough into
two small buttered cake tins and put
IN slow oven until cake is well raised,
Then quickly finish tho baking by In.
creasing tho heat. Put together with
'apple cream icing" Crate one small.
tart apple. and add TO II tho white Of
ono egg and ono tablespoonful OF
lemon Juice. begin beating vigorous.
D. adding sugar gradually until the
paste Is thick enough TO spread.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
USES FOR THE SUNFLoWER
In Russia II Is Made TO Yield Valuable
OIL, Fodder and Beautl-
ful Fabrics.

Americans do not regard the sun
flower, which is said to be one Of our
own native plants, as being Of much
practical service, but in Russia II Ia
utilized In many ways.
There the seeds are eaten IN i'm.
mense quantities, raw or roasted, as
peanuts are in America, and the oil
obtained by pressing the seeds is an
important article OF food. The fre.
quent religious feast days in Russia
restrict the use OF meat and lead to a
large consumption Of vegetable oil,
and the manufacture OF sun1ower oil
has consequently grown to consider.
able dimensions in that country. Tho
best seeds yield an oil that compares
favorably with olive oil for table pur-
poses.
Even the upper classes In Russia, II
is said, eat the seeds. the larger and
finer ones being quite equal TO most
nuts IN respect TO palatability and
wholesomeness. The stalks and dried
leaves are highly priced for fuel, be.
ing in some parts OF the empire al.
most the only available substitute for
wood An acre OF sunfowers will
yield many cords Of good fuel
The oil appears to have more OF the
general properties OF olive oil than
has any other known vegetable oil.
IL takes about bushei OF seeds to
mako a gallon Of oil. and 80 bushels
Of seeds can be grown on one acre Of
land. As the oil sells at about 81 q
gallon the profit Ia large.
At one time purified sunfower oil
was used quite extensively to adulter.
ate pure olive oil. II Ia OF n pale vel
lowisl color and decidedly palatable
In n crude state II In used by painters
20 some extent. but II Ia inferior to
linsecd oil for use IN paint.
In addition 10 the oil from the seeds
tho stalks when green and the oil
cake make excellent fodder. Tho nber
Of the stalks. which Ia fine. silky and
strong. also has value. In China II Ia
woven into beautiful fabrics. and II In
believed that by tho use OF proper ma.
ohinory II might be used most proft
ably In this country.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23

During n violent thunderstorm last
summer IN northern New York the In
habitants OF several towns were sur.
prised 10 observe. several times In
succession, n short luminous streak
which appeared at a particular point
In tho clouds and remained visible
about two seconds at n time. This
was an example OF tho rare phenom.
enon called bead lightning. when
seen 10 advantage II resembles q
string OF luminous beads hung In n
cloud. the beads being somewhat clip
teal and tho ends OF their axes In the
line OF their discharge being eolored
red and purple respectively. As seen
IN New York tho limo was viewed
nearly end on. and there was only n
'uggostion OF color visible.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
HOW TO GROW BLACKBERRlES
Most important Factor for Success 10
Moist Soil 70 Carry Plant
Through Season.
CBy w. HANsoN.)

The most important thing In grow
ing blackberrioa successfully 10 q
moist soil. not ono In which water
will stand. but one rich enough In
humus 10 hold sufficient moisture "a
carry tho plant through the growing
season.
find that the best results will be
obtained n tho blackberry bushes arc
planted In the fall. In October or No
yember. setting the smaller growing
kinds tx7 feet apart and the larger
varieties 6xs feet apart
Thorough cultivation throughout the
season will help In n material degree
TO he'd the moisture necessary 70 per.
feet a good crop.
The soil should be cultivated very
shallow. so as not 20 disturb the roots
OF the plants. Breaking the roots
starts a large number OF suckers
which have TO be cut out and do.
stroyed.
Blaekberries. like dewberriea and
raspberries. bear but one crop on the
cane. That Is. canes which spring up
one year. bear the next year.
From three 10 six canes are suf.
ficient TO be kept In each hill. The
superfiuous ones must be thinned out
as soon as they start from the ground.
The old canes should be cut on
soon after fruiting and burned.
The new shoots must be pinehed
back at the height OF two or three
feet II the plants are TO support them.
selves.
II they are 10 be fastened to wires.
the canes may be allowed 10 grow
through the season and be cut back
when tied TO the wires in the winter
or early spring
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
naruss,lna Onion cron.

Early In September when the tops
begin 20 die the onions can be pulled
and laid In wind-rows. The most salts
factory method is to straddle one row
and pull three at a time. laying the
three rows into one. with the bottoms
all the. same way. After they have
thoroughly dried the tops can be easily
removed either by breaking on by
hand OF by using a small knife OF pair
OF sheep shears. Toppy 40 bushels a
day is a little better than an average
boy can do. This completes the opera,
ton OF growing. and the next thing to
think OF Is selling. which viii not be
dinieult unless too many onion patches
are started In the same neighborhood
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
CoURTsHIP OF A DEAF MAN
Wonders Why Mabel Lowered Gas
Whether to Encourage or Stop
His Fingered Proposal.

The Deaf Times prints a story On
two men who we're seen talking on
their hands on the top Of an omnibus.
Their conversation ran thus:
Il want your advice"
Il shall be happy to oblige you"
We'll, you know. I'm in love with
Mabel. At last made up my mind
to propose to her. Last night | made
the attempt"
And she refused your"
THAT ia what am coming TO.
don't know whether she did or not.
You zee, ! was somewhat embar-
rhssed. and the words seemed 20 stick
on my hands. And there she sat. as
demure as dove. Finally my fingers
stuck together, and I could not say
word. Then Mabel got up and lowered
the gas"
"WellY"
We'll. what Is bothering me is this.
why did Mabel lower the gas--to en-.
courage me and relieve my embarrass-
ment. or 80 that she could not zee tho
talk and 80 stop my proposals."
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
HE DIDN'T GIVE UP.

knew a man who journeyed once
Upon a Pullman car.
Sat In the smoker. told Joke
And smoked a black cigari
And yawned a hundred times or 90.
And took little nap.
And sprawled himself this way and thai
And wore linen cap;
And bought three papers on the way,
And read some magazines.
And scraped acquaintance with a girl
A peach" still In her teens;
And did most everything. / guesA
A lonely chap will do
When travelling for half a day.
Or cen the whole day through
lie ala most everything. l say.
But one; by stratagem
The willy porter failed TO get
A quarter out OF him.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
Delicious Dessert.

Cut even slices of bread not less
han one day old. butter and stack
,hree or four high. Heat fruit Juice
eft from canned fruit OF melt a glass
II Jelly. adding enough water to cover
he bread which has been placed In a
iish deep enough that the liquid can
cover the bread Have the liquid hot
and let It stand on bread until thor
oughly soaked and then allowed to
get cold. Turn bread out on plate and
,liee like layer Ice cream. Serve with
plain or whipped cream. When can.
ling fruit It is a good plan to put any
surplus juice In pint cans for this pur.
pose.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
Pea TImbaIes.

These are indeed novel and ex-
tremely delicious, Cook a can OF peas
until they are tender; then mash
them through colander and beat the
pulp TO paste. To this add two well
beaten eggs. two tablespoonfuls OF
melted butter. and just enough white
onion juice. paprika, white pepper and
salt 10 season aeceptably. When thor.
oughly mixed place in buttered tim
hale molds and bake until done.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23

Serve a loaf OF baked dressing with
four roast OF beef.
Try a spoonful or perhaps two or
maple strip on your warm apple pie.
Arrange cold rice In balls. roll in
eocoanut. and serve with boiled Gus
tArd.
Keep a box OF parsley growing in
your kitchen window or on your back
porch and use II for dressing toma.
toes. bacon. or chopped for sandwich
hlling.
Cut side salt pork thin and fry a
crispy brown. 1arnish with lemon
quarters and parsley and you win not
miss the more expensive bacon.
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
RAISING HIGH GRADE SEEDS
Crops Of Sweet Corn, Garden Peas and
Beans Of Good Quality Always
In Demand.

There Is profit in raising high grade
seed. Seed crops Of sweet corn. gar
den peas and beans of good quality
are In ever.increasing demand. and
the Quantity needed yearly has become
so large that the seedman is Obliged
to have the major portion Of his stock
grown for him by others.
Within the past few years there has
been an enormous increase In the
quantity Of seeds produced for com
mercial purposes. This has been due
In large measure to the development
Of seed growing and handling as a
business. There are now nearly one
thousand seed firms doing business in
the United States. One OF the largest
of these uses Buildings with an aggre-
gate floor space of more than 16 acres.
This space is much larger than was
occupied by the entire seed trade OF
the country only fifty years ago. The
quality also has vastly improved.
One OF the most encouraging de.
velopments in the growing Of garden
vegetables is the increasing recogni-
tion Of the practical Importance OF
using pure and uniform stocks Of seed
whose varietal characteristics 'dapt
them 10 distinct local conditions and
market requirements. Another con.
sideratlon is the fact that the growing
OF seed crops Of these vegetables can
be undertaken without any radical
change In farm equipment. These
conditions make this industry well
worth the attention Of farmers who
are located where soil and climatic
conditions are favorable for the best
development OF such seeds.
However. the raising OF these vego-
tables for seed crops is not recon-
mended for all circumstances, even
when soil and climate are suitable.
The farmer who contemplates under.
taking seed crop farming will do well
to consider thoroughly the many ele'
ments which enter into profits. Seeds
men are often able 20 place contracts
for growing seeds at very low prices
even lower than that at which grain
OF these same species can be sold on
the market Such n condition might
be due TO any OF several causes. but
usually rests on an oversupply or
demand for an inferior product
St. Johns review. (Saint Johns, Or.) 1904-current, 1910-09-23
Tough, Mosquitoes with rlr. Hose.


oficera OF the British freighter Mig
uei do Larrinaga. In last night from
South America. reported an unusual
and unpleasant experience while their
vessel was at caibarien. Cuba. whore
she called 10 land dried beef on her
way north.
The vessel had hardly made fast
when decks. cabins and staterooma
were infested with big mosquitoes,
Some temporary relief was had by
getting out the big nre hose and wet,
ting everything down thoroughly. but
tho mosquitoes soon returned, and
when the steamer sailed nearly every
man on board bore huge welts. the
mark OF the insects. Tho thickeat
clothing was no protection. boston
Globe.