davidaulloa/AmericanStories huggingface dataset:
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

| flavor admits Of the use Of no other
condiment with the connoisseur.
For the next course therc is mayhap
an oyster gumho a thing unknown
farther north than Alabama. For this
gumbo young chickens must be dressed
and iuinted as for frying. These are
set 70 simmer long over q slow fire.
slow, low. even ire-in q little oyster
liquor When the delicate meat falls
in bits from the bones, the bones are
lifted out: the soup rich with meat IS
made richer by goodly quantity Of
country butter, there Is seasoning. a
little thyme a little thickening with
file Ca Drowned flour pastel Then just
before serving dip in the oysters, to
stay only long enough In the soup set
for the first time to a brisk boil, to
be pumped out to the init of their
lusciousncss. Pour into the great
tureen and scatter on top q lirtle, a
very little, groen curly parsley.
Since two courses have been of these
bivalyes. the turkey roasted 10 iirh
brown. Is stuffed with chestauts. Il is.
carved on the table by the head Of the
house. That is the Christmas custom;
may IL I've foreyefi With tho turkey
is served rice Riee makes its appear
ance daily on a well-regnlated South
ern dinner table. L is cooked SO that
each grain is distendea to It's utmost
possibility. and so dry thar each grain
"rat;les in The dish Let me whisperl
It. many a southerner gauges the
cial status. reckons the ancient lineage
of his mower aequainfances, hy the
eaoking of he rice upon his table. IL
beT secrcf heart the maiden Of laneien
regime woula hesitate long and PEI
chance refuse AT last to marry lnw 2
family that ate its rice mushys =
For this Christmas dinner there
be sweet potatoes baked in their skins;
no parboiiing. K makes cold chills
ran down Southern housekeeper's
spimo to hear Of parboling a sweet po-
tato When baked rightly and baked /
long, the candy runs out Of its sweet I
ness in sticky sIeaks down the brown
peel and the peel breaks cleauly away |
from the golden fruit ct the earth
within.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

and taste rather strongly of the or
ange. also the acid should be just
enough to give pleasing tartness; if it
does not dip a knife III the acid, and
what adheres will be perhaps enough
to sharpen the paste. When you get
it right tyou must go by taste), break
Off pieces and make them into small
balls, the size Of hazel nut, Hatten
them little and drop them on plate
apginkled with sugar. These are the
insides.
Take piece Of fondant, size of an
egg tm0re or less as you are going to
make many or few) put it in cup
or small bowl, which set in a small
saucepan Of boiling water on the
range. Lay sheet Of oiled or creased
paper % youg right hand; on your
left have the orange balls, With
fork mash aud stir the fondant as it
melts till il is Ike very thick cream.
II you leaea it without stirring re-
member il will 20 back to clear syrup.
Take care no water splashes into il.
When creamy. bring II, saucepan and
all, 10 the table: pnt it In front Of you
and drop IN with your left hand one
orange ball: take It UP with your right
on a fork, give it little shake to
get rid of superduous candy. and turn
it neatly on the creased or waxed pa
per You must be quick. for if the
ball remains long in the hot candy it'll
viii melt; vet it must he covered with
the candy
When all have been dipped once the
candy, il not all used. will he getting
too Stiff il 1t should do SO before all
are dipped, put the saucepan back on
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

I berried mistetoe surrounds a silver
/ bowl Of late roses. that very Christmas
morning pucked from the garden,
The bowl probably bears the cOat-of-
arms Of the family in Old England.
Much OF the silver bears the family
crest; it is old and quain in form and
carries the British lion also hall mark
OF the silyersmith who hammered il
out by hand
Nothing appears on the table at the
entrance OF the diners except lie
Christmas green's and--the ieilies and
pickles, Jelly Of the wild prairie
plum. There Will be other jellies yel-
low field plum. apple nayhap orange
but all Will be somewhat Sighted for
the prairie plnni the most delicious
meat jelly known. Even the cranberry
sauce is disregarded for fhts best OF
connections Of fruit juice, sugar and
heat.
Then the picklesl The long. green
eucumbes the melon mangoes in
their richness Of finely chopped cab
bage. celery, tiny .cucunsbg3s. wee
onions, seed OF mustard ard many
spices and varied herbs: tha green hetl-
pepper mangoes. rivaling the melon
mangoes in richness and saDerseding
them in delicaey: the watermelon rind
sweet pickle. the peach sweet pickles,
each a perfect delight in Itself, the
rich crushed rose Of peach flesh
strangely transformed into a delicious
ness as fine yet all dissimilar TO that
Of its June lusciousness. And what
is this surprise to the palate. that taste
that so tickles the faney2 It Is a ss-I
cIet bFt few ha1ds knqw how to in-l
-part y is Drought about By just a
spy7hkilng os 81 p%se ed over tie
completed sw5 5ee fsssaslic
ksFfft TO return t6nvF sslnes. oysters
raw FOR tne iirst c5iltke THEY rest.
those oysters IN their own polished
shells they are Lot the dainty tiny
blue points Of the North. but bear Hp.
lovers OF the wee biyaVie. under the
shock, the fat plants Of the Southern |
coast, large enough 70 be wrapped /
twice or thrice around The fork A
slice Of lemon and q little sait IS served I
With these, ior the 1neness OF their /
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

/ nesting in the rich red Of autumn
leaves.
Then desserts come, several and in
courses for are not all the children
at the table. and has not each child a
sweet tooth?
First the plum pudding. How the
children catch their breath as it comes
in! The old gray-haired butler al
most runs in full speed with the
erowning JOY of the Christmas dinner.
a sprig of holly glistens on its tin ton
and blue blaze covers the pudding
and runs round and round the dish!
The pudding tasted of and enjoyed,
bowl of charlotte russo comes, and
opposite this is a bowl OF shaking
Jelly, the delight of the children. With
the shaking jelly is served the silly
bub To Southern child Christmas
dinner would he unrecognizable with
out its shaking jelly and silIy-bab.
Then frozen cream served with white
fruit cake. and richer black fruit cake.
These delicaeies partaken Of the chill
dren slip away from 9the table. MT
caring for the fruit and nuts that SOL
low. They sit in huddled groups on
stairway. OF m'lfbraTy corners talking
over all the few Christmases they hay.
known while the elders linger oves
their coffee and think Of the nlanv
Christmases they have known. Tle.i
follows the short winter sfterncon
then the tree laden with gifts and
finally the fireworks. which all tho
plantation negroes crowd to see.
4 Me-rie Merrie Ch Fimas" Il al
ways is On the old plausation. 6
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04
HOW To MAKE MOST y
DELICIOUS FONDANTi
Recipes Z y led Fruits and Canded Wanuts, Cara
mels, NoAgatines and Creams for the Holidays
from Catherine Owens Book - VA.

and let dry overnight. Chop half e.
dozen burnt almonds and the same
number of pistachio nuts very fine
indeed. till they are almost powder.
Nix on plate with about table
spoon of granulated sugar. You have
now gravelly looking mixture OF
brilliant green. brown and white.
Melt tablespoon of fondant with half
teaspoon OF water in tiny saucepan.
let 1t just boil and take it from the
fire. You must not stir it, as for this
purpose clear syrup is wanted, not
creamy one. Dip one of the little
rolls of nougat into the syrup, drop
II on the plate roll it in the chopped
nuts and sugar till lightly covered
(use clean oiled fork to do this, not
the one YOU dipped with) and then
lay it on waxed paper: the white SUBJ
stance should just show through the
green and brown, DO the rest in.the
same way.
Clace Fruits (Fresh).
Grapes and orange quarters are most
frequently used for this purpose, al
though bananas, if to be eaten very
quickly. arc delicious unfortunately.
they will not keep many hours.
To candy grapes is extremely SIM
pie. Boil a pound of sugar with a
gill of water till it "hairs," then add
two tablespoons of white vinegar. try
it frequently in ice water and when
it cracks it is done. Dip Malaga.
grapes in this candy, holding them
by the stem. You need only dip the
or nd hn
very hot, so that the single coat may
be very thin. This candy will bear
making hot two or three times; in
fact until it begins to change color,
as II is not boiled TO so high point
as the candy for nuts.
Another way of finishing is to dip
the grapes as before, giving them
very thin coat of candy, then roll
them ON platter covered with coarse,
bright, granulated SUGAR: this covers
them with small crystals, and IL daft1y
done so that the coating is nG..- TOO
thick, is very pretty valiatio1.
Orange Quarters.
Orange quarters are more difficult
than grapes to glaze, from the danger
Of the juice running Oranges in cer-
tain stages, if either overripe. or if
they have been frosted cannot be
separated; and il unripe..
the skin is too thick to be pleasant.
neel fiue seedless orange carefully.
removing all the white you can with
out breaking the inner skin; separate
it into as many sections as the or
'nge allows. Look particularly at
zach and reject every one of which
he skin has broken. or from which
my Juice eyudes Run a wooden
oothpick into the end cf each and
ay them on a dish behind tho stove
,r over the register to get warm and
he skin dly. Then dip each one in
he clear candy and stick them In the
loles round the side Of colander.
The grapes viii Keep three or four
LAYS; after this they may seen good.
jut they win have shriveled within
he sugary case. The orange quarters
'annot be depended on for more than
wenty-four hours
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

The Christmas dinner itself It viii
readily be seen. is only one Of a series
OF large affairs. v hen the house holds
a score Of staying guests. aud when all
the neighbOrbcOd is invited and ex-
pected to droD in at any time for a
week or moro, the housekeeper will
make but littlo difference in tho menu
for Christmas day dinner. Only there
must be a turkey With a beard as long
cs a Pasha's and with growth 10
uphold the ample breast needed for
forty good smooth slices OF white
meat lie must have goodiy legs,
which. done to q beautiful brown. viii
be stricken of al table by one stroke
for each from lhe carver. and sent at
once back ta tBe kitchen to be devlled.
Splced and seasoned, and heated with
fro and peppegs white. black aud red
aud enriched With drawn butter. aud
touched WITH mustard. The legs wiz
return, accompanied by q pair OF email
bird cagvers. 10 be handed in turn 10
each guest. ard therefrom will be cut
2 piece OF deviied dark meat
There must be a plum pudding. Of
course. II Is brought on In a blue
blaze. There has been plum pudding
for Christmas day ever since the sd-
yenturous younger son planted his
name and fortune IN t5is nr-r and
and called his home after old
English homestead.
There must be 'silly-bub eor a
week every available glass and goblet
ard tumbler, every champagne, wine
and liquor glass has been filed With
slliy-bub. They stand in long ro8s
1n the sideboards and pantry shelves. |
being emptied and reiilled as.the airy
substance. With rich fruit cake. Is
sanded to each Incoming guest.sk y !
The table Itself on Christmas davis
] thing of beatty. II reaches from end /
% end Of tae .olg dining room. for the (
east grsadchil1. the smallest cousin. /
nust sit at tsble ;9 share Christmas
inner with the elders.
The white cloth glitiers in striking
'ontraEt with the deep green OF holly
caves and the sparkle Of the rcd ber-
les IE the-rentef VI the table white
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

gIg9r ud @se c1tar; remove them IN
arty fga.1 tie f.a1 stir them un-
al, tie Sup AIS turned back TO sugar
a lrrs iry sHlar;y 20 the nuts
T. a.a g.l.ed faords. You VIII
!llG T. 81 q .iei5ss, 3 they ate to al
4t ata Gsurer with tao salted alnl-
o tAam into dsops, pro-
ga fo We
caep t "a rathor fire, mix them
wash 80 era. naantitv Of c.c.m c.n-
Gai w Blended. it IS grilled
q la q sc Fem into balls and
d,p 4, nn,el gcndant lii.a the creams.
To t.ake Nouoat.
pis-5lre fFe ounces Of the best
white gri asa3c in ten ounces Of
wrtsr {e} art twenty tablsspoons),
a,rain r carefully aad put X. with a
po; RI w erred sGg Z, 70 heat in
& double boiler. Stir constantly till
yeTg IS Il ar 4 ycry whitc. il may take
an hour q. nose. Add the wa.l-beaten
v-%ita cf aa o~p. stir a miaute longer,
till wei h,ended. and thcn remove
from tse :. fly0r with vanilla and
add TO t cae poUa Of bla1chad aud
chopped 2,.gcnAs erd an ounce Of pis-
tach.o nuts also hlorched and chop
ped; mix we'll. press into box and
wien it comes out ccld, cut into bars.
we,ap each in q double wax paper and
keep in an air-tight box.
San1ed Ncugstines.
This charming trifla is made ~ fn'-
lows; Have the fingers we'll covered
with powdered sugar and make q roll
of the nougat a little thicker than
a lead pencil cut It into inch lengths
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

ding stick. 1t viii soon begin to look
like cream, and then get stiffer, til
you find 1t necessary to take your
hands and work it like bread dough.
II it has been boiled rather beyond
the right point, il may be crumbly,
but persevere, work quickly. pressing
it hard between the hands and it wi
soon become smooth mass. AS the
one pound Of sugar viii not make
much candy, you can put more on to
boil, while you work the first, and ii
you have succeeded we'll with tho first
you can put on double quantity. When
you have learned TO boil sugar and
to produce this white paste from *,
you have mastered the grand difgl-
Guilty. So leave the cream candy or
fondant. as ii is called, till next day.
1t will keep for weeks. IN dry place,
pressed into a jar and covered with
oiled or waxed paper
We now pass from the fondant and
general directions TO some Of Mrs.
Owen S recipes, printed as they stand
in her book
Orange Creams.
Crate, on plate, the rind from an
orange. which should have thick
dark skin, when the yellow part is all
en-. carefully remove every bit from
The Crater with a fork, then mix with
il just a speck Of tartaric acid; put
into two large tablespoons of con-
factieaers sugar and enough orange
Juice TO make all into stiif, smooth
paste. Less thap teaspoonful VIII
generally 10. The paste should look
Ike TIE y2lk Of a harl-cooked eEg.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04
DIRECTIONS BY THE
SWEETMEAT EXPERT
Clear Candy Should Be Boxed and Kept in Warm
Place-Creams Always in a Cool Place
'E Other Interesting Instructions

like hair hangs from the fork when
you hold it in the air, take up a little
in spoon and drop 1t in some ice ccld
water. II it can be gathered from the
bottom in very soft ball, it may
be taken from the fire, and set to cool
quickly in a dry spot, or it may be
turned cut on a large platter or
marble SLAB. You must be very quick
while You try the candy, for you must
remember that it passes rapidly from
one degree TO the other, and while
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

ySOI n ri Or il Ii aN4 "a aHhiHB-
~ tons Birthday pass almost hn-
noticed By the Southerurr.
There is perhaps only fhe inccr-
velience Of banks being closed fO a
legal holiday and the poatoTee oDacd
bur for few hours 10 remind oilc That
the nation Is en- fete
II Is at Christmas time that be
South takes its holiday and makes It's
festival II is the one great feet.5a.
a. the year held from Christmas pye
to CandIemas. Over tine whole SOU "a
even where new customs fnle. week
IA given 10 merrymaking Christmas
week "spend Christmas week are
expressions heard upon every side
Plantation negroes also DO 4i theif
holiday making in De week as they
call it. Not a stroke OF w0rk but such
ss adds TO the fun and joility aud feast
making Ia done in the week The wi5e
householder has hog Killing just be-
fore Christina Not the great hog
kiiiing Of the year, which falls laier
when frosts are keeney and cold great
or. but Just 4 smaif Killing wifieh wiii
furnish the household rhF thirty or
more quests The plantation haihfs anu
Kitchen callers with plenty 0f spare
rfh. hook bone. sausage. serapple souse.
brain stew. cold tongue. fresh ham
and cold shoulder. wbich Will rot he
dsspIsed alnag into the week after the
week. 6
A stall fed beefiis butchered also for
the holiday foasts. The smokehouse is
AsrA Oh m0fe largely noN than dur
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

in cup Of boiling water; 2.d yst4.li
TO flavor, and stir till Ike @p5
almonds. walnuts or fgu!t itt1 II, ta1f
them out on tho end oi a To- aaf
drop on oiled paper. Ii the caaey
thickens too much reta to t. ~
and stir TIL laaid ae n. rel
ing that the can9y mnst he alwa ia
a vessel set in boiling wetar arb G
The water cools il hafd ms. Nacn #.
arc dipped once, give tatm q at g.t5
coat of candy.
Chocolate Creams.
Melt unswaetened eho2oi~te in cTp
over boiling water, add en- cqaai qraa
tity Of fondaHt melt togethcr iiG got
with vanilla. and if thick add cae 81
two teaspoons Of hot wateN. Dip any
favored centers made from the fca-
dant in this chocolate.
Coffee Drops.
Make extract of coffee as follows:
Pulye-ize a tablespoon of coffee, Set
a small funnel in a cup put the cotHea
in a piece Of fine flannel ard r,1ee
this in the funnel. Pour onc-hs.f c1p
OF boiling water slowly through the
coffee, taking care to moisten it all.
The process should take place on the
stove; gently press the flannel to eet
out all the extract you can, ard chen
Griled Almond Drops
Blauch a emp Of almonds and dry
Roil cup of sugar aud
Of cup Of watcr till it
hairs" then throw in the almonds;
let them fry, as it were, in this syrup,
stirring them occasionally: they Will
turn q faint yelIow brown before tle
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

the fire; let the vat-r boil and stir as
before. Or you may need more if so
take a fresh piece and melt as before,
The once-dipped baHis will be hard
enough to handle if your candy was
firm before you melted it, II 5ou find
it was rather soft and you had one
part harder, by using part of each
you get a medium degree.
Dip each ball over again: now you
see they are pure Write, shine and if
you have dropped them neatly, have
the queer little twist. or curl where
the fork leaves them, seen on French
candies Of the finest kind You may.
if desirable color the outside orange
color. Add drop or two TO the cream
before you dip the balls.
Raspberry Creams.
Add TO a dessert spoonful rasD-
berry jam. enough confecti0ncrs SUI
gar to make paste; if not acid
enough TO taste like the fruit, add a
speck of tartaric acid. Make into balls,
melt some of the hardest fondant you
nave in a cup in boiling water. stir
ring all the time; then add to II, drop
by drop, red cooring to make It pale
pink, and a few drops Of raspberry
juice, If yon have it II You get too
louch Of the last, you VIII find 1t di-
lutcs your candy SO that it viii not
harden as YOU drop the balls Now
dip them twice. exactly as you did
the orange balls
Cream WaInuts, Almonds, Grapes,
Paisins or Cherries
Melt q piece Of fondant BY stirring
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

rcpr what hes run into the cup back
,4saUgi! flss rraee; . esl It again, but
&c not squeeze, OF the extract Will be
tLic&. Ai,A0ash ,n4ee IS only Very
little iarl, liquid. q viii favor a good
deal Of candy TSNa some firm fon-
dant cauty: cid en ash coffee extract
% -.sYcg ii rAtl:ef strongly. then WORK
in sucrgh ceniection"r'ss sugar 10
nak9 = arAili latl stiff paste. Make
sai3 into tails, q lt..e .0.ls, and zip.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

ll0W the eyes brighten and tht
Ik lips smack whenever the name
y of Catherine Owen is mentioned
among the housekeepers of more
mature experience. How carefully
cherished are those copies Of LITTLE
oliye-hVed. paper-covered book Cath
crime Owens Lessons in Candy Max
ing, which came ont twenty years ago!
II Is fitting at this Christmas season
TO offer the younger readers some OF
Ehe helpful wisdom from that little
book. which is now out of print. The
Culinary Editor finds the rules for
making fondant and French candies
delightfully."- simple and easy. Some
processes which under her practised
hand had always been difficult. are
now no longer So. by grace OF Mrs.
Owen. Several of the recipes have
been tried anew and the results pho
tographed for the engrayings which
are printed herewith Following are
directions for Mrs Owens book and
some OF her recipes:
How to Make Fondant.
"You viii need the best sugar gram
uIated or loaf tsugar adulterated with
glucose will give you great troubled,
! says Mrs. owen ~ our colorings ard
navorings must be concentrated. l
advise beginning with one pound OF
sugar and / warn anyone who begins
candy making to be prepared to use
some patience. Sugar has ways that
seem to the tyro past finding ont it
is so easily affected By the atmosphere,
For fondant take a pint oi sugar
and set it to boil with 4 sma | cun Of
water In smooth agate saucepan,
stirring only to mix. when IL h8sI
boiled ten minutes dip q fork IN it
taking care not to stir the syrHp after
Il has boiled Hold up the fork; prob
ably the liquid, after It has run Of.
will only form thickish drop on t.oI
end, IL so, You can wait few MIN
utes before trying again. Then zip
the fork. let the greater part run back
into the saucepan. and IL long. siilt
you are trying, the heat OF the sauce
pan is cooking it more.
Take care no spoon is dipped i'm
fr IT while cooling, no stirring or
shaking after it is remoTed fgcm the
hre, or It will granuiate When cool; |
that is, cool enough to bear your ln-
ger in ii, stir it with spoon Or pud- !
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04

r~OuRTH or JULY ana Washing
SO tons Birthday psss almost I'M
noticed By the SOulherurr.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-12-04
rIGSRE r-The nougat was packed
in P box lined with wax paper,

in p box lined with wax paper
y Fd left there overnight. Then
/it was turned from the box, the
paper removed, cut in blocks and
yfapped in double waxed paper.
Figure I1-Candied fruits should be
placed in the frills which may be pur-
chased at confectioners' supply stores.
Chocolate cherries look best put into a
white frill inside a red one.
Figure ITI--Grilled almonds ready to
be turned on the plate. When removed
from che fire they are stirred until
they separate into single sugar-coated
nuts.
Figure IV-The double boiler con-
tanning the chocolate is standing on
hot stone. This keeps the water hot,
so THAI the chocolate remains melted
during the entire process.