davidaulloa/AmericanStories huggingface dataset:
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
new Idrertisemenfs.
Notice To Creditors.

THIS is to give notice that the sub
scriber has obtained from the Orphans
Court of Frederick county, Md, letters
of Administration on the estate of
ELIZABETH CADOW,
deceased. All persons having claims
against the estate of said deceased are
hereby warned to exhibit the same with
the voucher thereof legally authenticated
to the subscribers on or before October
Is, 1915, they may otherwise be exclud-
ed from all benefits of said estate. All
persons indebted to said estate are here
by warned to make immediate payment.
Given under our hand this 18th day of
March, 1915.
ROBERT E. CADOW,
march II st
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
Excursion TO Baltimore,

The first excursion over the Western
Maryland Railroad to Baltimore for the
season of 1915, will be run on Thursday,
April LIST, by members OF Mt. Tabor Re-
formed Church of Rocky Ridge. This
gives any who may wish to see the city
chance to 90 before the Easter season.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Judge OF Orphans Court,

hereby announce myself as a candi-
date for Judge of the Orphans Court for
Frederick county, subject to the decision
of the Republican voters of Frederick
county at the next primary election.
am a resident of Mechanicstown dis
trict, No. IL, of Frederick county, and
my record both as soldier and citizen
is open to all.
respectfully solicit the votes of all
Republicans in the coming primaries.
Respectfully submitted,
JEREMIAH DUTROW,
inch 4 tp Thurmont, Md.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
Moved To PENNSYLVANIA

Mr.. and Mrs. VIM. A. Fogle who for
many years have been residents of this
community, left with their family
Wednesday of this week for their new
home at Sidneyville, Pa. Some time ago
Mr.. Fogle bought farm at or near that
place and has now moved thereto. With
a four horse team and wagon loaded with
chickens and various other articles he
and several men left Thurmont promptly
at IL m. Wednesday. Their furniture
was shipped by rail.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Clerk of the Court,

am a candidate for Clerk of the Cir
cult Court of Frederick county and will
appreciate the support of my friends and
voters in securing the nomination at the
coming Democratic primaries.
L. e. MULLINIX.
feb 10 tip Frederick Dist.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Sheriff.

hereby announce myself as a candi-
date for Sheriff of Frederick county, SUBJ
ject to the Republican primaries of 1915.
l stand on my record as an officer and re-
spectfully solicit your support.
MARION C. MILLER,
INCH Aft Woodsboro, Md.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
Rest Treatment for Consultation.

Best Treatment for Constipation.
my daughter used Chamberlain's Tab
lets for constipation with good results
and | can recommend them highly, y
writes Paul B. Babin. Brushly, La. For
sale by all dealers.
Advertisement.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
NOTICE.!

After March LIST, 1915, will discontinue
to make any local deliveries of Feed, &c,
and will supply trade at mill only. Mr..
w. H. Cover will have my feeds of all
kind in stock and will supply you. Send
your orders to him, he will be pleased to
make you prompt deliveries on same.
A. H. ETZLER,
feb Is St
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11

STATE OF MARYLAND, ! CO
COUNTY OF FREDERICK, 3d.
l, Stanley R. Damuth, Cashier of the
above named institution, do solemnly
swear that the above statement is true to
the best of my knowledge and belief.
STANLEY r. DAMUTH, Cashier.
Subscribed and Sworn to before me
this 9th day of March, 1915.
Rudolph O. Eyler,
Notary Public.
Correct-Attest:
JOHN P. T. MATTHIAS.
FRANK r. MARTIN. 7 DIRECTORS.
JAMES X. WATERS,
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Rent,

For Rent.
Two Houses on E. Main street. Mod
ern Improvements. Apply to
D. z. WINGER,
inch II If Thurmont.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
Business Locals.
For Rent or Sale.

For Rent or Sale.
SEVEN-ROOM HOUSE with Modern
improvements on w. Main St. For Rent.
Also New Seven-R Room House For Sale
or Rent. Apply to
M. L. CREAGER,
inch lift Thurmont.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11

LOCATION unexced 1000 feet above the in the highlands OF
Maryland pure water charming Only hours
from Baltimore.
EQUIPMENT complete Twenty Campus Modern Buidings
comfortable living accommodations Laboratories Library Gymnasium
Power and Heating Plant
CURRICULUM up Classical Scientific, Historical and Peda
gog Courses leading A. degree Music Eocuton and Oratory
Strong Faculty.
PREPARATORY SCHOOL those ready for College.
Send for Catalogue and Book of Views
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Sale or Rent .

For Sale or Rent.
Two Modern Residences on Lombard
street, Thurmont. Possession April lst.
PARK w. T. 10y,
C. & P. Phone Is Frederick, Md,
feb Is If
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Sale.

For Sale.
Good as New Princess Range. One
Lawn Mower.
MISS FLORENCE GEESEY,
inch II st Thurmont.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
For Rent.

For Rent.
The Large Dwelling House now occu-
pied by DR.. Kefauver. Heat, light and
bath. Apply to
DANIEL FLORY.
feb Is If
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11

inch lift
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1915-03-11
FORD'S GRAND OPERA HOUSE.

Advertisement.
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
.EsdHTSHEN
.0UPBOARD
HoMEMApE SAUSAGE MEAT.

0AUsAGE meat may Be made In
- Quantity and kept for use Il one
has a cold showroom. Il should %
packed In Jars with melted lard or 9TH
er fat poured over It TO keep out the
afr. A small quantity may be taken
out and the fat remelted when Il b re-
CURED for use.
May Be Made Quickly.
The following Is a good way 10 make
q small quantity OF sausage meat
enough for one meal:
Pork and Beef Sausage.-Take one
cupful Of chopped pork, half a cupful
Of chopped beef, half cupful Of bread
crumbs. q teaspoonful OF salt q half
teaspoonful Of powdered sage and q
quarter Of a teaspoonful Of pepper.
Nix the pork. beef and breadcrumbs,
salt, pepper and sage and then make
into small cakes. Fry slowly over the
IRE or bake In the oven.
Lean Sausage.-Take one and third
tenderloins Of lean pork. with four
pounds Of any lean cut and two pounds
Of fat. Run II through the meat chop
per two or three times or until II IL OF
the desired fneness. For seasoning
take one teaspOonful each OF pow
dered dried sage and salt, onethird OF
a teaspoonful of pepper to each pound
Of the meat Nutmeg may be added If
liked. Use one-third as much nutmeg
as pepper. Mix the ingredients and,
when required, make into cakes on a
Toured board and fry or bake.
Like Grandma Used to Make.
Old Fashioned Sausage.-Take six
pounds of lean fresh pork and three
pounds Of fat Run through the meat
chopper and mix with twelve tea
spoonfuls Of powdered dry sage, six Of
salt, two teaspoonfuls each Of ground
cloves and mace and one teaspoonful
Of grated nutmeg. When seasoning is
wen mixed pack in stone jars, pour
melted fat on top and cover.
French Sausage.-Take lean pork, re-
move all skin and bone and chop fine.
To every pound Of pork add three-Quar-
tiers Of a pound Of fat bacon, a chopped
onion. a little chopped parsley, half an
ounce OF salt saltspoOnful Of pepper. a
quarter of a nutmeg, grated. When
these ingredients have been chopped
and mixed together put in a mortar
and pound well. Then mix with three
well beaten eggs. Make the cakes as
usual and brown on both sides In the
frying pan or bake In the oven
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
|JzssFHTgHENI
&YGlFBOARDI
WAYS or COOKING scALLoPs.

NCALLOPS are slightly larger than
- oysters and somewhat resemble
them In shape They taste Ike
crab. When In season they make ex-
ceIlent dishes for luncheon or supper
or for the light dinner.
ScaIlop Stew.-Take boiling water
and pour over one-haf pint ScallOps
that have been cut In halves. Let par
boil at least i've minutes. Drain, then
add to one pint Of scalding milk Cook
for Eve minutes, then season 70 taste
with salt and pepper and plenty OF
good butter. Serve at once
In Individual Dishes.
Deviled Scallops--Take one pint or
scallops. pour boiling water over them
and let stand three minutes. Drain
and cut into squares. Melt two table
spoonfuls Of butter, add three table
spoonfuls -four, one-half teaspoonful
salt and pepper. Blend with butter I'M
til smooth. add one tablespoonful OF
lemon Juice, three-quarters cupful thin
cream and stir until II boils. Boil
three minutes. Take from the fire and
add the yolks Of two eggs beaten
smooth and the scallopS- Put into but
tered shells or ramekin dishes, cover
with buttered crumbs and bake until
brown.
Favored With Mushrooms
Baked Scallops-Take two table
spoonfuls of butter, put into a frying
pan with one Of chopped onion. Cook
until the onion Is tender. then stir In
half a dozen CHARTERED mushrooms
Meanwhile cook one pint Of scallops In
their own liquor for ten minutes, with
enough white sauce to make quite
moist and salt and cayenne pepper to
season. FIJI individual baking dishes
with this mixture. Sprinkle bread
crumbs Drowned In butter over the top
and put In the oven long enough to re-
heat the contents. Serve at once.
earnishsd With crsss
ScaIloped Fritters.-Take twenty-five
scaIIops and chop fine. Beat two eggs
until Light and add to them one cupful
Of milk. two pInches OF black pepper.
one teaspoonfuI OF salt and two cup
fuls Of sifted -four and half teaspoon
ful Of baking powder. Beat the batter
until perfectly smooth. mix In the seal
Iops and drop by spoonfuls in boiling
hot, deep fat When Drowned on one
side brown the other. Take out with q
skinner. as 1t makes them heavy to
pierce with a fork. Drain on brown
paper and serve on q folded napkin
garnished with watercress and quar-
tiers Of lemon.
M,.f~>@I
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
|DlsSFHTGHEN.
Iga6UPBOARD
STUFFED CABBAGE.

CTUFFED cabbage may be baked
- or boiled. Either white or red
cabbage may be used for the pur-
pose and the stuflng may be made up
Of almost anything you prefer.
Cabbage Stuffed With Onion.-Clean
and soak a large firm head OF white
cabbage. Scrape out the core, leaving
space enough for the accommodation
Of a mixture composed Of a cupful Of
fine breadcrumbs, a small onion cut fine
and little salt. pepper and celery seed.
After these ingredients have been beat
en- up with a tablespoonful Of melted
butter and three eggs, put into the cav
fly in the cabbage. Tie strip Of mus
lin or cheeseclOth around the head
Bake until brown.
Novel Baked Cabbage.
Cabbage Stuffed With Nuts.-Take a
medium sized red cabbage. two onions,
one carrot, one small turnip, three
ounces Brazil nuts, four ounces bread,
boiling milk. butter, one egg. thick
brown sauce. Partly cook the cabbage,
drain, make hollow In middle and Oil
with nut forcemeat and tie up. Melt
butter in a baking dish, put In onions.
carrot and turnip, cut into slices; sea
son, fry for ten minutes; put In cab
bage and pour IN bown sauce to half
cover. Bake for half an hour.
White Sauce With This.
Stuffed Baked Cabbage.-Take nine
sausages, one onion. one inch OF red
pepper pod. one square inch Of ham or
a slice OF bacon, one canned tomato,
one head cabbage. salt and pepper to
taste. Remove outer leaves Of cab
bage and soak In cold water one-half
hour. Scald the head and the large
leaves In boiling salt water with one
third teaspoonful soda, Make q stun.
ing Of the minced ham or bacon, the
sausage. onion and tomato. Mix well
and season Lift cabbage from water.
drain wen and open up the heart Put
In two or three tablespoonfuls dressing.
fold two or three leaves over this, then
pot In more dressing, and 80 on until
cabbage Il wen stuffed Place the outer
leaves around the stuffed head, press
together. and de. Put into q buttered
baking dish; pour over Il one eupful
white sauce. seasoned with red pepper
and little salt Sprinkle top with
buttered crumbs ana bake, until ten
der. Remove outer leaves; serve On q
hot dlsh with the sauce
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
IUSSfHfgHENI
Ig4GUPBOARD

HoRsERADIsH SAUCES
THls favorits sauce may Be served
with any meat On account Of the
great volatility Of the oil, Il
should Be made fresh. II possible.
whenever it "a to b served. Horserad-
fish should never be left exposed to the
air once It has been scraped or grated.
A dash Of hOrseradEsh sauce gives
pleasing aavor to many salads
This Will Not DiSeolor.
White Horseradish Sauce.-Clean the
root and run Il through the finest cut
ter Of the food chopper. Molsten II with
lemon juice instead OF with vinegar.
Add a little salt. a dash Of sugar and
seal II for future use. The lemon Juice
prevents its discolOring.
Cream Horseradish Sauce.-Take a
half cupful Of fresh grated hOrseradish.
a teaspoOnful Of sugar. a teaspOonful
Of salt, a tablespoonful Of vinegar,
tablespoonful OF -four. a quarter Of
cupful OF rich milk. Mix the dry ingre-
dients with the horseradish. Then stir
In the vinegar to form a paste. Heat
In a bowl set In boiling water. When
hot add the cream gradually. but do
not boil. Heat well. then serve.
To Serve With Roast Beef.
Sharp Horseradish Sauce.-Take four
tablespoonfuls Of grated horseradish
and mix IT with teaspOonful OF pound
ed sugar. a teaspoonful OF salt a half
teaspoonfuI pepper and two teaspoon
fuls Of made mustard. Molsten with
enough vinegar TO give II the consis
tency Of cream Three or four table
spoonfuls Of cream added to the sauce
will improve the flavor and appear
ance. To heat this put in a jar and
place In a pan Of hot water. II must
not boil or It will curdle.
Nice With Boiled Beef.
Horseradish and Nut Sauce.-Shell
and take the skins from some English
walnuts. Chop them fine and mix with
the same quantity Of grated hOrserad-
Ish- Season this mixture with a des-
sertspoonful Of powdered sugar and
pinch Of salt Add the juice Of two
lemons and some fresh cream In such
quantity that the sauce may be neither
too thick nor too thin This Is an ex,
cellent sauce to serve with boiled beef
Horseradish Sauce With StOck--Take
two rolled crackers, a half cupful Of
fresh grated horseradish, a teaspoonful
Of sugar. a half teaspOonful Of salt twa
tablespoonfuls Of vinegar and a cupful
OF beef stock The stock should be boil
ing. Stir the crackers and horseradlsh
into II last.
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
USlHTGHEN
&46UPBOARD
DoiLEp CARROTS.

THESE homely pet EhOIesome veg-
etabIes are eorpectiy served with
boiled beef; Also carrots are e.
ceIlent Tor aavOring soups. steEA, ETC.
and may even be adopted IN The com
position OF vegetable salads. Cut 10
fancy shapes carrot b used 70 garnish
meatA
Young carrots should be washed and
brushed but not scraped, before cook
ing. After boiling they should be rub
bed OF with a clean, coarse cloth Old
e carrots must be scraped- In order
to learn whether the vegetables are
cooked try with a fork II they feel
soft they are ready 20 serve. Young
carrots are cooked about a half hour.
fully grown ones from an hour and a
half to two hours.
A combination Dish.
Carrot HOtchpot-Boil six carrots
with six onions until tender. Bon six
medium sized potatoes separately.
Drain the water frOm both sets OF veg
etables. Put them together and mash
well. Add q teaspoOnful OF salt, half a
teaspoonfuI Of sugar. q quarter Of a
teaspOOnfuI Of pepper. a half cupful
each OF milk and butter. Beat well
and serve bot
Carrots With Sauce.-Cut the tops OF
medium sized smooth carrots 50 that
each carrot viii stand upright with its
pointed end In the air. Boil the point
ed ends and use the others for flavor
ing for soups or stews. When the boil
ing carrot ends are tender take them
OF the IRE. stand them upright on a
deep plate and pour over them well
seasoned white or brown sauce Serve
hot
Carrot Balls.
Carrots In StOck.-Scrape the carrots
and shape them In balls with vegeta-
Bile cutter. Then cook them In slightly
boiling water. When tender drain
them carefully. Put them into a sauce
pan with q little stock and minced
parsley. Season with salt and pepper
and heat them. Serve hot
Diced CarrUts.-Take one quart of
carrots chopped In small cubes, one
tablespoonful Of finely chopped onion.
one tablespoonful Of butter, one table
spoonful Of -four and one teaspoOnful
OF salt and chopped parsley. Boil the
carrots until tender. Brown the onion
in the butter, add the -four and mix
well Then add a cupfuI Of the water
In which the carrots were boiled Mix
the carrots and sauce. Season to taste,
heat quickly and serve.
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16

legs scrambled with cooL.,
Il tables meat or fish are Vs-, :.
pedzing. Some recipes for ~ ~
preparing them are given here. a
Served on Toast.
Scrambled Eggs With Asno-
Put one tablespoonful Of bnttor . :.
upper part Of double boiler and IL ne
melted add four eggs slightly go 80
and mixed with half teaspoon+HI s !,
salt a half saltspOOnful Of pennoS III VI
q third Of a cupful Of milk 81, =.
mixture gently until it begins tn ,nI.e
en-. then add one cup:ul Of 600 49,
canned asparagus, cut in small niao.'
and serve on toast as soon as the -
is firm and the asparagus hot TS,s :
a nice way to use a small amonnt :.
asparagus left from the previous d.,.
dinner.
Scrambled Eggs With SardiDss
Take a box Of sardines. drain. rpmo,.
skin and bones and fake into r,i.,.
small pieces. Beat three eggs ada .
tablespoonful Of cream, peDper ,,J
salt. Melt a half ounce Of butter IN a.
pan and put In the sardines. Shat.
them up with the butter, then turn IN
the eggs and scramble all toCetbe,
Vegetables and Eggs.
Scrambled Eggs With Celery.-Tsks
four or FIVE pieces OF crisp, whjte rol.
cry, cut into small slices. wash and
drain Put in a saucepan with a uiDt
Of cold water, salt we'll and let boil for
twenty minutes. Take from the fin
and drain. Break six or eight eggs IN
a bowl, season with salt and pepus,
and a scant half cupful of milk Beat
well together. Heat a tablespoonful Of
butter In a saucepan. drop in the egS
and celery and cook for FIVE minutes
Serve on a hot platter garnished With
celery tips.
Scrambled Eggs With TOmatoes-
Take two cupfuls tomatoes, Onehali
teaspoonful onion minced fine. one tea
spoonful celery or parsley, a dash Of
paprika. four eggs. Heat tomatoes and
seasonings. Break eggs into the nil.
ture. Lift from the bottom Of pan
with spatula. When thick, but not
hard. serve on toast made from whole
wheat bread
m
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
.IHfGHEN|
IGUPBOARD|

FRUIT TAPIocA PUDDING.
TAPIocA Is cheap yhOlesoms
ana when property served delL
csous food. Il may b had IN
three forms-fhs faxed, the pearl and
ths Rraaule. Il II cooked much Ike the
breakfast cereal $3.50
Tapioca "a q nutritious starch secured
from the roots OF tropical plant II
makes delicious puddingA especially IN
combination with fruit
with Hard saueS.
APPLE and Tapioca Pudding, Take a
cupfuI Of tapioca and soak for two
hours IN water enough to cover Il
have a deep bake dish and lay In It
Eide by side apples that have been
pared and cored. Then pour q cupful
OF boiling water over the apples, put
thu cover on the dish and let cook In
the oven TN apples are tender. Then
drain the water on the fruit, leaving
apples still In the baking dish, and oil
the core cavities with graduated sug-
ar. Squeeze a few drops Of lemon
Juice ON each apple. Now pour the
soaked tapioca over and around the
fruit. Bake for about an hour. Serve
hot with hard sauce.
Served With Cream.
Peach Tapioca Pudding.-Drain the
strip from q pint can Of peaches and
lay the fruit In a buttered baking dish
To the strip add boiling water TO make
a pint Into this stir one-half tea
spoonful salt and one-third cupful Of
any variety Of quick cooking tapioca-
Cook over hot water until the tapioca
is transparent. Add juice Of half or
whole lemon. Turn the tapioca over
the fruit In the baking dish. Let bake
about fifteen minutes. Serve hot with
thin cream.
Piled With Msrinsus.
Orange Tapioca Pudding.-Take two
tablespoonfuls of pearl tapioca and
soak IN hot water to cover until the
liquid is absorbed. Place the tapioca
In a double boiler. with pint of milk.
a scant half cupful OF sugar, a pinch Of
salt ana COOK until Ioe IaplOcd u SoLL
and transparent Add the beaten yolks
OF two eggs, cook two or three minutes
until II thickens Ike boiled custard and
take from the fire. Add the white Of
one egg beaten to a foam and a half
teaspoonful Of orange extract Then
pour In a glass dish. In the bottom Of
which are a couple Of sliced sweet
oranges. Beat the whites OF two eggs
to a stif meringue. with two table
spoonfuls of sugar. Flavor lightly with
orange and pile up on the pudding.
Set In a cool oven until the meringue
rises and turns brown.
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16
IysSIHTGHENI
,&ngGUPBOARD
FRIED PARsNIPs.

THE rank taste which parsmips
sometimes have may be elimi.
mated by adding other ingredi.
ents. One way is to chop them. add
-four and beaten egg yolks and fry
Various ways Of frying parsnips are
here suggested.
Favored With Ham or Bacon.
Boiled FIGURED Parsnips.-Boil and
slice the halved parsnips Iengthwise
dip each slice in melted butter, dust
with pepper and salt and dredge with
hour. Fry In ham and bacon drip.
pings. with butter in about equal pro
portions. Some put a little sugar In
the butter in which the slices are dip.
ped to add to the sweetness. In that
one must be governed by ones taste.
Parsnip Fritters.-Boil some parsnips
until tender and then cut into long,
narrow strips. Make a batter by mix.
ing -four with the yolks Of two eggs
that have been well beaten. Add pep.
per and salt and gradually a cupfuI of
water till # is absorbed; then add the
whites Of the eggs beaten to a stir
froth- When mixed thoroughly add
the parsips to the batter. Dip out one
at a time in a spoonful of batter and
fry in boiling lard.
Cooked In Frying Basket.
Parsnip Balls.-Take one pint of
boiled parSnips and add two table
sp0onfuls Of butter, q half teaspoonful
OF salt, a little pepper and two table
spoonfuls Of cream. Mix together and
stir on the fire until the mixture bub-
bles. Take from the Ore and before II
cools add one well beaten egg, When
cold FAKE into balls about hair the
size Of an egg. Dip into beaten eRR,
then into breadcFumbs. Put In the Try
Ing basket and try to a pale brown IN
boiling lard.
Fried Parsip stripS-The parsnIpa
should be pared. Let them Ne for az
teen minutes IN cold water; then drain
and cook IN boiling water from one 70
three hours. When cold cut into strips
lengthEise and fry IN butter. II pre-
ferred. they may Be dipped In batter
before frying. Cold parsndps left over
from a previous days dinner may be
used IN this WY.
49,. = 80 49,
The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1915-01-16

BRAAKFAsT MENu
Sliced Oranges.
SlS S Maple slrup.
scrambled Egga.
Coffee.