davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1913-07-27
REQUESTED RECIPE
Makina Soap

Soft soap-To one pound of lye add
three gallons of water: boil the I've
until it is dissolved. Then add six
pounds of any kind of soap grease-the
cleaner the better-to the lye, and set
1t to boiling. 1t usually becomes soap
after boiling from / TO Is minutes. Let
it boil slow so that it will not boil over.
The best way to ascertain whether II
is soap or not is to take out of the
kettle about half pint of its con-
tents and mix as much water with IT.
and If 1t is soap 1t will be ropy and
stringy. then add nine gallons OF water
and stir well together. When cool 1t
will be beautiful white soap ii the
grease was clean.
one pound of lye, dissolve in II quarts
of water in kettle calculated to make
the soap. Add to the lye six pounds
grease and boil slowly until 1t be-
comes soap. which will take from one
to five hours. Add water to the kettle
as it boils down. Keep about the same
quantity in the kettle until 1t becom es
soap. Then add three ounces common
salt and boil 10 minutes, which will
separate the water from the soap. If
rosin is wanted, melt that in sep
arate kettle. Add lye with it until
Ii becomes thick, which will take about
one quart to a pound of rosin. Then
add the rosin to the boiling soap be-
fore the salt is added. The salt causes
the soap to separate from the water
and rise upon the top. When cold 1t
can be taken off, or dipped into moulds
while hot.
The above hard soap may be per-
fumed just before it is cold.
Rcmarks-It will be understood that
when lye is too strong it will not make
soap, therefore if the kettle while boil
ing is not kept about the same guam
tity. the iye will boil down too strong
before the soap is made.
Hard Soap-Cold Process-Empty the
contents of a can of lye into a kettle
containing one quart of water; stir
with a spoon or stick the lye will dis
solve Immediately and become quite
hot; allow it to cool. Now take six
pounds of clean grease, tallow or lard,
melt it until lukewarm, then commence
pouring the cold lye into the melted
grease gradually in a small stream
until it is thoroughly mixed and drops
from the stirrer the thickness of honey.
To be properly done the stirring should
continue for 10 minutes. 1t is then
ready to pour into any mold.
The foregoing soap instructions were
sent In by Mrs. Marie Wright, city.
The San Francisco call., 1913-07-27
FISH AND SHELLFISH
Shrimp q Ia Creole

One can shrimp or the same amount
fresh one cup rice boiled dry, one cup
milk, one cup minced celery, a little
onion extract or finely minced onion.
a lump of butter the size of a walnut.
salt and little cayenne pepper. Bring
the mixture to boil and add three
fourths of a cup tomato catsup and
enough -four to thicken to the desired
consistency. Let cook a few minutes
longer and serve in patty shells.
MRS. SARAH HURLBUT.
500 East Twenty fifth street North,
Portland, Ore.
The San Francisco call., 1913-07-27
COOKIES
GinGer Cookies

One cup New Orleans syrup. one
cup white sugar. one cup lard and but
ter mixed, one small teaspoon soda in
teaspoon of hot water. half cup cold
water, one tablespoon cinnamon, one
tablespoon ginger, one small teaspoon
ground cloves, one teaspoon baking
powder III flour to make soft dough
Very fine.
MRS. ALMA M. SHEARMAN.
l72 Parnassus avenue city
The San Francisco call., 1913-07-27
VEGETABLES
ParSnip ErifferS

To pint of cooked and mashed pars-
nips add four tablespoons milk, one
well beaten egg. salt and pepper to sea-
son and one tablespoon melted butter
A cup of -four will probably be needed
Beat in last of all one teaspoon baking
powder Make the fritters small and
let fry until quite brown.
d. M. CASTERLINE
400 Sixth street, Petaluma.
Candied YamS
Make thick syrup of white sugar
and drop into this the yams or sweet
potatoes. previously peeled and cut
crosswise into pieces about half an inch
thick. Flavor with lemon and cook un
til almost candied.
A. C. JOCHMUS.
Pacific Grove.
The San Francisco call., 1913-07-27
FRUITS
Spiced Curranfs

Seven pounds currants, four pounds
sugar. one pint vinegar. two table,
spoons cinnamon, one and a half table,
spoons cloves. Put the vinegar. sugar
and spices on the stove and when the
sugar is all dissolved put In currants.
which have been picked from the stems
and washed and drained. As soon as 1t
comes to a boil skim out the currants
or they will become hard. Then let
the juice simmer down. Put currants
back when the juice is cooked thick
enough. This will keep without seal
ing. MRS. " r. PERKINS
Apartment Z, 1920 California ST., City.
The San Francisco call., 1913-07-27
TWO INVALID DISHES
AIuminized Eggs-Sometines

AIuminized Eggs-Sometimes
patient can not take even a
lightly boiled egg, so doctors try
this plan: Break a raw egg into
a basin of cold water and let 1t
soak IL hours. Strain off water
very carefully and poach egg in
boiling water with a little salt.
IT will taste very brittle and melt
in the mouth, because the egg is
separated by the action of the
water into little pieces. When 1T
has been soaked the egg will look
much smaller and be white and
opaque looking. You must pour
water off very gently as you will
pour the egg away.
Artificial Asses MiI1-Take four
sheep tFotters and simmer 90
minutes in one pint milk until re-
duced to one-half pint, then add
one-half ounce refined sugar and
one pint good, fresh cows milk
Excellent in wasting diseases.
MARIE WRIGHT.
1898 Union street.
The San Francisco call., 1913-07-27
PUDDINGS
Cottage PUDDING

Two-thirds of a cup sugar, one egg.
half a cup milk, butter size of an egg.
one teaspoon baking powder and -four
to make like any cake. Bake in a
shallow tin and when done cut in
squares and serve with the following
sauce:
Sauce-Beat one cup sugar and one
egg together, add two tablespoons
scalding hot milk, beat again and
serve.
Flavor the cake with lemon and the
sauce with vanilla.
MRS l.. e. LONG.
1921 Polk street city
The San Francisco call., 1913-07-27
To Pickle Olives

To six gallons of olives dissolve one
pound concentrated lye In six gallons
of water and add four pounds salt;
soak the berries in this for two days.
Draw the water off and replace it with
the same quantity for two more days.
Draw this off and immerse the olives
in pure water from five to eight days.
according to the bitterness Draw off
this water and put on a brine of three
pounds salt to six gallons water for
two days and finally leave the berries
in a new brine of three pounds salt to
four and half gallons water and they
are ready to bottle or put in g keg.
1898 Union st. MARIE WRIGHT.
The San Francisco call., 1913-07-27
BUNS, BREADS, BISCUITS
Oaf Waters

One cup rolled oats. one cup cream of
wheat, two cups -four, four tablespoons
sugar. one teaspoon salt. six table
spoons butter. hot water. Mix first FIVE
ingredients. Work In the butter and add
enough hot water to make stiff dough.
Beat we'll and roll thin. Shape with
cutter and bake in buttered inverted
pans in slow oven until light brown.
MRS. PEA.
The San Francisco call., 1913-07-27
Rose Sauce for Puddin0S

Boil small peeled and sliced beet
with TWO cups water and the thinly
pared rind of a lemon. half an hour
strain and return the liquid to sauce
pan with one pound sugar and the
strained lemon juice. Boil 10 minutes,
ADD half teaspoon vanilla, put into
small bottles and seal. Use as re-
CURED. MISS VARINA STARCK
1910 Elysian Park av. Los Angeles.
!.
The San Francisco call., 1913-07-27
A Cold Luncheon for Warm Day
Iced Currants.
Chicken In Jelly.
Cheese Stravys.
Iced Russian Tea.
ICED Currants. Cold Salmon Tartarc.
Water Cress.
Lettuce and Nasturtium Sandwiches. salad
Lemon Cake.

ian
of
in
o
o bread.
and
n the
o
of lemon
Custard-Scad milk
dwhen
of thick
milk
vanilla. E. A.
The San Francisco call., 1913-07-27
--------------------
RELISHES
Green Corn Chow Chow

One quart green tomatoes ground
fine, one quart cucumbers ground fine,
one quart green corn ground fine, one
dozen green peppers ground fine. Add
one ounce celery seed or one bunch cell
cry cut into very small pieces Mix
all together and salt well. Place in a
clean, white cloth sack and hang to
drain two or three hours. Put in a
large pan with one pound sugar, one
ounce white mustard seed, one tea
spoon tumeric powder and vinegar
enough to mix well. Cook one hour
and can. MRS. J. GILMORE
4214 Howe St Oakland.
The San Francisco call., 1913-07-27
CHEESE
Rice and Choose

One cup milk, one tablespoon butter,
half teaspoon salt, quarter of a tea
spoon paprika, one cup boiled rice, half
cup cheese broken in small pieces,
one egg. Beat the milk; add butter, salt,
paprika. rice and cheese: add the egg.
beaten light. Pour into a buttered
baking dish. Set in a pan of hot water
and bake half an hour.
A SUBSCRIBER
Waodlake
The San Francisco call., 1913-07-27
Easy Bread Puddinn

Butter pudding dish and several
slices of bread. Beat egg in bowl,
sweeten with one tablespoon sugar and
havor with one teaspoon vanilla; add
one cup milk. Pour this mixture over
bread which has been placed in pud-
ding dish and let stand until half an
hour before meal is served when place
IN oven. II will cook and brown quick
ly and be unusually light in texture.
To be served warm with fruit sauce.
MRS p r A
The San Francisco call., 1913-07-27
Spirits of Herbs

This is recommended for purity and
flavor. as well as strength, and is very
economical for use. A few drops will
season made dishes to perfection. Re
quired: One ounce each OF lemon, thyme
winter savory, sweet marjoram and
sweet basil; half an ounce each of
grated lemon peel and shallots, and one
drachm celery seed. Add one pint
brandy and infuse for not less than a
fortnight. Small bottles are best for
storage, and filtering is necessary
MARIE WRIGHT.
1898 Union street
The San Francisco call., 1913-07-27
DESSERTS
Watermelon Cubes

Cut the center of a thoroughly chilled
watermelon into three quarter inch
cubes and remove seeds. Pour over 1t
sherry dressing. put in jar and let
stand in icebox several hours. Arrange
for individual service on fresh green
leaves placed on a small fancy plate,
allowing seven cubes to each portion.
If leaves are not at hand serve in cham
pagne glasses. For the dressing mix
half a cup sugar, half cup sherry and
few grains salt and let 1T stand until
sugar is dissolved.
MRS r. H z
The San Francisco call., 1913-07-27

fritter floats away on the lard. When
1t is cooked to golden brown take
1T out with a fork, continue to dip the
mold, first in the batter, than in the
lard. until all the batter Is used up.
Then, either dip the cakes In sim
pie syrup of sugar and water. or in
powdered sugar. Any fancy mold can
be used or two spoons with the bowls
facing each other. MRS. VAN HOOK.
Salinas.
The San Francisco call., 1913-07-27
SALADS
Corn Salad

Take one dozen ears of corn, three
red peppers, three green peppers, one
small head OF cabbage, one cup sugar.
salt to taste and two tablespoons of
mixed spices. Boil corn 90 minutes,
then cut off cob. Have your cabbage
and peppers chopped up hne and mix
them with corn. Let two quarts OF
vinegar with the spices and sugar
come to a boil and pour it over all.
Seal while hot.
MRS. A. j. EMERY.
Hnp1apH al
The San Francisco call., 1913-07-27
Pound Cake

One pound butter, one pound sugar,
10 eggs, one pound -four. Beat butter
and sugar TO cream: add eggs, one at
a, time. and the -four, and beat Is min
utes. Bake one hour, covering cake first
Is minutes while baking with heavy
paper. Chopped citron may be added If
desired. MRS. D. DEVOTE JR.
Santa Rosa.
The San Francisco call., 1913-07-27

Arrange lady fingers cut in half in
sherbet cups. Make custard OF yolks
of three eggs, three-quarters cup sugar,
two and a half cups milk and cook un-
til a custard. Let cool and flavor with
four tablespoons sherry or brandy. Put
a layer of grated pineapple over GUS
tard. Then cover with whipped cream
favored with four tablespoons sherry or
brandy. Decorate with pecan meats
and cherries. Vanilla may be substi-
tuted for sherry.
MISS SARAH C. GARRISON.
r No & Modesto
The San Francisco call., 1913-07-27
PineappIe Filling for Layer Cake

Boil one cup sugar with three table
spoons water until 1T spins a thread.
Pour on the stiff1y beaten whites of two
eggs. beat, then add one cup grated
pineapple. beat again, and spread be-
tween the layers. MARIE WRIGHT.
1928 Union street.
The San Francisco call., 1913-07-27
"POnd Lilies.

"POnd Lilies.
A Pretty Dish for the Summer Table
Hard boil as many eggs as there
are persons to be served. Remove the
shells and cut the whites lengthwise
into fifths. beginning at the small end
and extending nearly to the base. BY
turning back these petals each egg will
simulate pond lily. Color the petals
pink with beet juice applied with soft
paint brush. or they can be left white
II one chooses. Roughen the surface
of the yolk with a. fork. Place these
pond lilies" on lettuce leaves arranged
on shallow clear glass dish or large
table mirror. Serve with mayonnaise
or French dressing.
NAME e. BUXTON.
Redondo Beach, Cal
The San Francisco call., 1913-07-27
Raspberry Float

Mix one cup sugar and four level
tablespoons cornstarch In saucepan.
Pour in one pint boiling water and
cook, stirring constantly until clear.
Remove from the fire and add ona pint
ripe raspberries and one tablespoon
lemon juice. Serve very cold with
whipped cream. MRS. r. II. b.
Box 222 Vallejo.
The San Francisco call., 1913-07-27
Chow Chow (Uncookedl

One peck raw, chopped green to-
matoes, one pint green peppers. one
quart chopped onions, one-haf cup
English mustard seed, or same amount
of grated horseradish. one cup salt,
one-haf cup sugar. Drain the toma-
toes, mix all together and cover with
pure cider vinegar and il will keep in
definitely. MRS. V. r. PERKINS.
Apartment Z. 1920 California ST., City.
The San Francisco call., 1913-07-27
Pecan Cakes

Cup and a half sugar, six whole eggs
and two extra yolks, one cup pecans
chopped fine, half cup chopped citron,
The San Francisco call., 1913-07-27
Picked Olives
A French Recine

To FIVE gallons water take one-half
small can concentrated lye and soak
olives In this 48 hours. Then pour off
and put In cold brine, using one pint
salt to five gallons water. Let them
stand in this 36 hours; then drain off
and renew the brine and let them
stand "a hours, or until the water ig
no longer dark coiored then pour off,
add another brine made the same as
first two and let olives remain well
covered in 1t. Keep weight over
them to prevent them from floating
They are ready to use. but improve
with age.
MRS. r. q, SHOULTS
i01S The Alameda, San Jose
Pineapple Jam
Skin and trim the fruit and core it
and slice 1t thinly. This part of the
making is important IT thickly sliced
II is not so good Add cold water to
barely cover and cook until soft Any
juice that flows when sliced must be
caught in a basin. Then take 10 ounces
sugar for every pound of pineapple,
weighed after trimming. Add the juice
and stir together over the fire. Then
put the pineapple in and boil until
done. A branded paper should be laid
over before the jam is tied down
1898 Union st. MARIE WRIGHT.
Pineapple Filling for Cake
Take one can shredded or grated
pineapple, add one cup sugar, two we'll
The San Francisco call., 1913-07-27
Chilled Peaches

Chill thoroughly, large freestone
peaches. Peel carefully with silver
knife. remove pits with q spoon. NIL
with cream seasoned, sweetened ana
mixed with chopped nuts. Place a
candied cherry on top of each peach
and serve at once.
MISS vARINA STARCK.
1870 Elysian Park ay. Los Angeles,
A Canning Hint
When canning blackberries add
orange juice and you will be delighted
with the flavor.
When cooking rhubarb add a rose
geranium leaf as you take from the
fire. The flavor is indescrfbab1y novel
and appetizing. The rose flavor is de-
licious in grape jelly. Put rose
geranium leaf in bottom Of glass be-
fore pouring in Jelly.
NAME E.. BUXTON
Redondo Beach, Cal.
The San Francisco call., 1913-07-27
Pineapple FiIlinq

Beat heavy cream until thick, sweet
en- to taste and add a small can Of
shredded pineapple. a spoonful at a
time. Spread between layers
MARIE WRIGHT.
1909 ITpiop Straef
The San Francisco call., 1913-07-27
Coffee or Fruit Cake
Coffee Cake

One cup sugar and one heaping table
spoon butter creamed together, one cup
sour milk. one level teaspoon soda (if
milk is not very thick use a little less
soda), two cups -four, a little salt and
raisins TO suit. Bake slowly in a shall
low tin. When done spread thickly
with butter, then sprinkle sugar and
cinnamon on top of that Double this
recipe for an extra large pan.
MRS L. E. LONG.
1921 Polk street city
The San Francisco call., 1913-07-27
Chile Sauce

Eight quarts ripe, smooth tomatoes,
10 red peppers, II medium sized onions,
IL tablespoons brown sugar, same
amount salt 10 cups vinegar. Boil
two hours; then add one teaspoon each
ground allspiee and cloves. Slice to-
matoes and chop peppers and onions
fine. Cook until thick enough.
MRS. V. r. PERKINS.
Apartment 7, 1920 California St, City.
The San Francisco call., 1913-07-27
Macar0ni and Cheese

Break into inch lengths one cup
macaroni and cook it in a larger guam
tity OF rapidly boiling salted water
until tender. Meanwhile scald one cup
milk. Melt one tablespoon butter and
add one tablespoon -four: when frothy
add the scalded milk gradually. stirring
constantly. Add the seasoning and
cook until thick Then prepare the
following: Trim off the crust of some
bread (not fresh) and crumbie it up
fine; melt one tablespoon butter and
add one cup OF the crumbs; stir over
the fire until the butter is absorbed.
Crate one cup or more OF cheese. But
ter baking dish and spread the mac
aroni in 1t. then layer of the grated
cheese, and so on until all is used.
Put the white sauce previously made
over all and on top put the buttered
crumbs. Bake until rich brown.
A SUBSCRIBER.
MIX Sherbef
With peach or strawberry flavor. Mix
half a cup lemon juice, one cup fruit
Juice and two cups sugar. add grad
ualiy one quart cold milk and when
dissolved freeze as usual.
MISS vARINA STARCK.
1870 Elysian Park av., Los Angeles.
The Use of a Small. Stiff Brush
I clean potatoes carrots. beets, tur-
nips and many vegetables by means of
a small brush. Not only do I use a
brush for this purpose. but I keep one
"a nailbrush will do) to rub the neck
bands and cuffs of soiled shirts and
shirtwaists. 1t is much easier than rub
bing them on a board.
MRS. SARAH HURLBUT.
500 East Twenty fifth street North,
Portland, Ore.
Excellent Cafsup
One bushel ripe tomatoes. one pint
salt, one-quarter pound each of whole
allspice and whole cloves three cloves.
of garlic, six small onions. one table,
spoon cayenne pepper. Red peppers
may be used in place of cayenne IL de-
sired. Boil all, strain and add vinegar
and sugar to taste. Cook until when
a little is cooled on a saucer IL is of
the right consistency
MRS. v. r. PERKINS.
APT. Z, 1920 California street, City.
The San Francisco call., 1913-07-27
Next Week: Many Excellent
Sunday Menus and Recipes

beaten eggs, one tablespoon butter. Set
on stove and when all has been well
heated stir in two teaspoons cornstarch
which has been dissolved in a little
water. When thick, remove from fire,
stir in a half cup chopped nuts and
when cool spread between cake.
MRS. w. CORE
q24 TaV1or AlaneAa
The San Francisco call., 1913-07-27
Cheese SfraWs

Three tablespoons -four. six table
spoons grated cheese, one tablespoon
butter. one tablespoon milk, yolk of
one egg, little cayenne pepper, salt
and nutmeg. The dough should be
very stiff to roll out thin. Cut into
three inch lengths and bake a light
brown. MRS. " r. PERKINS
Apt. Z, 1920 California street, city.
The San Francisco call., 1913-07-27
Recipe for Soap

Take a can of lye and put it In a
three gallon jar. Add one quart warm
water and let stand until 1ye is dis
solved. Then stir in five pounds lard
Put in an agate dripping pan two and
a half inches deep. When cold cut in
bars. MRS. w w.
Anderson Cal
The San Francisco call., 1913-07-27

half pound grated chocolate, one cup
molasses, three cups -four, two tea
spoons baking powder, one teaspoon
cloves and spices. Beat the yolks until
Eght, adding sugar gradually. Stir in
the molasses, then the flour and baking
powder. Add the other ingredients a
little at a time. and lastly the stifHy
whipped whites. This makes a stiff bat
ter. Do not add anything to make thin
ner. Bake in a biscuit pan. When done
ice and cut into small squares.
E. A. EDDY.
College City, Colusa county, Cal.
Coffee or Fruit Cake
One cup sugar, half cup coffee or
tea. half cup butter, half cup sweet
milk, half cup molasses. two eggs, one
even teaspoon soda, one heaping tea
spoon baking powder, one pound raisins
chopped fine. Add spice to taste Do
not mix too stiff. Bake in q moderate
oven. MRS. I. Z. SMITH
YountVille Cal
The San Francisco call., 1913-07-27
Cheese CuSfard

Four eggs, half a teaspoon salt, one
eighth of a teaspoon pepper. two cups
milk, half a cup grated cheese. Beat
eggs slightly; add seasonings, cheese
and hot milk. Pour into a buttered
baking dish or custard cups and set
In pan of hot water. Bake about
half an hour, or until the handle of
spoon can be run into 1t and come
out clean. A SUBSCRIBER
Woodlake.
The San Francisco call., 1913-07-27
Pineapple Jam
Pineapple Filling for Cake

Take one can shredded or grated
pineapple, add one cup sugar. two we'll
The San Francisco call., 1913-07-27
PineappIe Charlotte Russo

Box 22s, vallejo.
The San Francisco call., 1913-07-27

Woodlake
The San Francisco call., 1913-07-27
Fla LAYER Cake

Woodlake, Cal.
The day book. [volume] (Chicago, Ill.) 1911-1917, 1913-09-24
ESTABLISH MINIMUM WAGE

Portland, Ore, Sept. 24-The Ore
gon Industrial Welfare Commission,
which recently concluded its investi-
CATION of the wages paid women and
girl workers and the amount it costs
them to live, has adopted a ruling
that every adult woman clerk en-
ployed in any mercantile establish
ment in the state of Oregon must be
paid at least 1925 a week, unless she
is learning the business and classed
as an apprentice. ... -
The commission also ruled that no
woman should be employed in a mer-
Camille establishment longer than
The day book. [volume] (Chicago, Ill.) 1911-1917, 1913-09-24
WOMAN LOSES WHOLE FAMILY
IN THREE WEEKS

1t took fate just three weeks to
wipe out the family of Mrs. William
Newman of haywood.
Three weeks ago her husband COM
mitted suicide. A week after that her
9-year-old son was killed by a train.
And Monday Mrs. Newman lost her
only surviving child when gasoline
stove exploded, causing his death. ;
The day book. [volume] (Chicago, Ill.) 1911-1917, 1913-09-24
ART MEEKER HANDS OUT A FEW
MEAT SUGGESTIONS

Arthur Meeker, vice president OF :!
Armour & Co., is the latest one to
blame everybody but the packers for
the skyscraping cost of meat.
And, of course, like his fellow
packers he had to make some sugges-
lions. Here are his:
First-Stop slaughtering of calves
If necessary, by legislation. -
Second Make state governments
active in the eradication of disease
among cattle.
Third-Organize opposition among
producers and consumers to the mar
keting and eating of veal.
Fourth-Form educational bu-
reaus to promote direct contact with
farmers throughout the country in
opposition to the marketing of calves.
The day book. [volume] (Chicago, Ill.) 1911-1917, 1913-09-24
RIOTS CONTINUE AT BENTON
Ranfon III Sent 24-The three

Benton, ILL.,, Sept. 24.-The three
days of rioting that followed the muir
der of two Americans and the serious
injury of a third have brought a toll
of six miners of foreign birth prob,
ably fatally injured, fifteen seriously
hurt and seventy-five others slightly
injured. Y.
Benton passed a night of turmoil.
Martial law was declared early in the
evening when Sheriff Vaughn in
formed Captain Smith that he was
unable to suppress the rioting.
Business houses were closed and
guard was posted down the streets
block each way from the courthouse
square. But beyond the guard lines.
it was impossible to preserve order
and every foreigner discovered at
large was assaulted. Firing contin-
ued throughout the night. The fifty
militiamen /on duty are exhausted
from lack OF sleep. .l6JLqsofi .o1ge