davidaulloa/AmericanStories huggingface dataset:
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13
ALL WOMEN IN FLORIDA TO REG
ISTER BETWEEN JULY 1-15
Copy Of card to be signed:
To the Food Administrator,

To the Food Administrator,
Washington, D. c..
am glad to join you in the service
Of food conservation for our nation,
and ! hereby accept membership in
the United States Food Administra-
ton, pledging myself 10 carry cut the
directions and advice Of the food ad-
minisuator in the conduct Of my
household, insofar as my Circumstance
es permit
Name. 1850.
Number in household?
Do you employ a cook?
Occupation Of breadwinner
Will you take part in authorized
neighborhood movements for food con
servation?
There are no fees or dues to be
paid The food administration wishes
to have as members all OF those act.
Directions
Mail your pledge card TO the food
administrator, Washington, y. c, and
you will receive free your first in
structions and a household tag to be
hung in your window.
Upon receipt of ten cents with your
pledge card and a return addressed
, envelope. the official button Of the al
ministration, and, if desired, the
shield insignia Of the food admnistra
ton will also be sent you.
Note-Cards are to be sent 10 state
presidents, and then they are sent by
them at once to all local organiza-
lions. exactly like the official copy
above, sent out by Food Director
Hoover, through The womans com
mittee CT the council Of national de
Tense All organizations to he re-
sponsible for the issuing ot their own
cards. and to secure the signature of
"a many women in their locality as
possible They are 70 be returned to
Mrs w. S Jennings, state chairman.
1885 Main street, Jacksonville. when
signed Remember the dates for reg
istering the women are July 1-l5 The
above notice should also accompany
the copies to each organization that
is to be responsible for the rsgistra-
tion cards.
The cards are to be in the hands CT
the following organizations The
United Daughters OF the Confederacy,
the Daughters of the American Revo-
luton. the Womans Christian TEN
perance Union, the State Equal Sui.
frage League. the canning club agents
In each county. and the Florida FEEDER
alton of Women's Clubs These or
CARNATIONS are used as mediums
through which every woman in the
state is to be registered The cali 20
register comes from the food admin.
strator. Mr. H. c. Hoover. and is
transmitted to the state through the
womans committee of the council Of
national defense, at Washington.
II cards are not available in your
town, kindly fill in the above card
and mail to Mrs W 5. Jennings, act
ing chairman Of the woman's commit
tee Of the council Of national defense
for Florida, 1S45 Main street. Jackson
vile. who will see that they are for
warded 20 the food administrator in
Washington Please be prompt and
PATRIOTS and sign he pledge at once,
as il s greatly desired that Florida
keep pace with other stctes in this
great conservation movement.
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Lind is now visiting relatives and
friends in Key West, and while there
is being complimented with a num-
Der of beautiful parties in honor of
her approaching marriage
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Mrs. Paul Durand left last Friday
afternoon for Hendersonville, \. c.
and Butler, Penna., to spend the sum
mer visiting relatives.
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Miss Jessie Owens of Rutland"
near Spar. was among our Saturday
visitors, and as usual went home pre-
pared 10 play the Good Samaritan to
many Of her neighbors.
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Mr.. Nathan Goldman, formerly Of
this city, a brother or Mr.. 3. Gold
man, will be married on August sec
Oad to Miss Ida Lind at Miami. Miss
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13
Corns Loosen OFF
With Magic "Gets-li"
2 Drops Do the Work. Painlesslv.

81 tell you, before j heard OF
'Gets-It used TO try one thing after
another for corns. l still had them.
] used bandageS and they made my
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Washington, July 10.-The . last
step necessary to make the national
guard available for duty in France has
been taken by President Wilson with
the issuance of a proclamation draft
ing the state troops into the army of
the United States on August 5.
To make certain that the purpose Of
the national defense act is carried
out. the proclamation also specifically
declares he men drafted TO be dis
charged from the old militia status on
that date In that way the consti.u-
tiOnal restraint upon use Of militia
outside the country is avoided and the
way paved for sending the regiments
to the European front
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13
NATIONAL GUARD OF EVERY
STATE TO BE DRAFTED INTO
THE ARMY ON AUGUST 5TH

Washington, July 10.-The feder-
al militia bureau was arranging today
for transportation of the national
guard, which Will be modified for ac-
tive service August 9Th. in accordance
with proclamation issued by Presi-
dent Wilson. The various state units
will be organized into sixteen tacti-
cal divisions and assigned to camps
for final training before being sent
to France
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13
FIGURES SHOW
ING SCALE OF OPERATIONS
AT PRESENT TIME GIVEN

A Comparison of the Army Opera
tlons Now With Those of TWO
Years Ago Somewhat Startling
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Mrs. D. B. Kibler and daughters,
Misses Clara and Lucille. accompanied
by her little nieces. Helen and Louise,
left Saturday for Lakeland, where
they will visit relatives before going
O North Carolina for the summer
Dunnellon Advocate.
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

Mrs. Roland Marsh and children OF
Sanford are the guests OF Mrs
Marsh's sister, Mrs. Jerry Burnett
and family.
The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1917-07-13

and They'll Peel Right on!
toe so big il was murder 10 put on
my shoe. used salves and other
things that ate off more Of the toe
than they did the corn I'd cut and
dig with knives and scissors. but
now no more fooling for me. Two
drops of 'Gets-It' did all the work.
It makes the corn shrivel and get so
loose that you can just pick IL right
or with your fngers!"
There has been nothing new dis.
covered for corns since "Gets-lr
was 0born. It's the new way-ths
eornmon-sense. simple. sure way.
tGets.It" is sold everywhere. z5e
q bottle, or sent on receipt OF price
~ y. Lawrence 4 Co. Chicago. III
sooLd In Ocala and recommended Al
the worlds best corn remedy by thu
Court Pharmacy; Tyaings' Drug Store
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
FOR THE LUNCH BOX.

Here are some suggestions for
mncheons that are inexpensive and
pleasing;
Potato salad. with sandwiches
made with hard boiled eggs.
Graham bread and lettuce with may
onnaisc and cold fish
Cold pork. lamb or mutton chops
preserved in waxcd paper.
Pecan and celery sandwiches sea-
soncd with onion juice.
Cold baked beans with brown bread
and lettuce.
Corncd beef, with rye bread horse
radish and shredded cabbage.
A small can of tuna fish, celery
chopped fine and mixed with mayon-
naisc; white bread.
Sausage sandwiches, with picked
onions and whole wheat or rye bread
Cottage cheese sandwiches, with
picked bcets and whole wheat bread
Apple sauce or stewcd pruncs, with
gingerbread or molasscs cookies.
Peanut butter thickly spread on let
tucc leaves between slices of bread.
For wholesome sweet: Stuffed
dates with peanuts or walnuts
Canned fruits may be safely carried
in covered jelly jars.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
RECIPES FOR THE SICK ROOM.

Beef or Chicken JelIy-Two-th thirds
cup tea or broth. heated. and pour
on one-eighth box gelatin soaked in
third of cup of cold water Pour
in mold or cup garnishcd with
egg or parsley leaf.
Oatmeal Jelly-Cook rolled oats
one hour. Strain in mold. turn out,
garnish with whipped cream.
Eggs with Cream Sauce-Poach
eggs in boiling milk: to half a cup
of milk add half a teaspoon corn
starch. rubbed with one teaspoon
butter. salt and pepper a little over
egg alone on round of toast. Serve
hot.
Beef Tea or Lamb Broth-Put a
tablespoon of cream in cup. Fill
with hot beef tea or broth
Bullion with Egg-Put boiling
houitlon in soup plate, add fresh
eggs carefully broken. Let stand
until it sets.
Hygienic Soup-Use the stock in
which a fowl has been cooked; there
should be five cups Add onc-drlar-
tor cup Of fine oatmeal and cook one
hour. Rub through a straincr. add
one pint of milk and thicken with
on" tablespoon each of butter and
flour cooked together. Add salt and
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Simple Home Remedies.

Two or three slices of lemon in n
cup Of strong tea will relieve a merry
Gus headache.
A tcaspoOnful of juice in a small
cup of black coffee will relieve q bill
GUS headache.
The juice of half n lemon in a cup
OF hot water on awakening in the
morning is an excellent liver correc-
tive and successful substitute for calo-
mel and other Alternative drugs
a dash of lemon juice in plain water
makes a cleansing tooth wash.
An old-fashioned remedy for Group
is honey. alum and lemon juice
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Corn Cake-OuC cup COrnmcHl,
quarter cup sugar, three teaspoons
Crescent baking powder. ono egg.
onc-half TEASPOON salt. one cup
milk, one tablespoon melted butter
tor tw0h Mix and sift the dry in
gradients: add the milk. egg we'll
hUttcr"d Ian in hot oven about 20
minutes.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Sardine Supper Dish-Take small
can mustard sardincs. Split open each
fish with care and remove long bone.
Have ready a cream sauce made by
two tablespoons flour into two
bling; add one cup milk when flour and
butter are we'll blended Stir until
thick, then pour slowly over two eggs
beaten light. Cook three minutes. care
fully lay in the fish and when thor
oughly heated serve on slices of toast
that have been quickly dipped into
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
BUTTERFLIES, EggIess, Mlkless Fruit

BUTTERFLIES, EgeIess, MIkless Fruit
Cake-put into saucepan the fol-
lowing articles and boil three min
utcs: one large cup brown sugar,
one cup water (colda one cup seed
one-third cup lard, fourth graf
cd nutmeg, onc-half teaspoon salt,
onc-half teaspoon cloves. ono tea
Goa. when cool add two cups flour
into which one half teaspoon bab-
ing powder has been added, and one
teaspoon Of soda dissolved in a lit
tie hot water. Bake in slow oven
about one hour.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
RELIABLE RECIPES

Lettuce Soup-Two and onc-h half
cups stock, two heads lettuce cut fine.
two tablespoons rice. one-half cup
milk, onc-fourth tablespoon onion
chopped fine. one tablespoon butter
yolks ono egg. nutmeg, salt and pep
per to taste. Cook onion a few min
utcs in butter, add lettuce, rice and
stock. Cook until rice is soft, then add
milk, yok of egg. nutmeg, salt and
pepper; let just come to 4 boil. Re-
move outer leaves of lettuce, using
only the tender part.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Cream Cheese. Gelatin SaIad-Soak

Cream Cheese. Gelatin Salad-Soak
one envelope of gelatin, or half a pack
age. in Onc-half cup cold water. Whip
nc-half pint of heavy cream stiff.
and dissolve gelatin in it. Add 10
cents worth cream cheese that has
been mashed and blended with half a
finely chopped green pepper and eight
or nine chopped olives. Then fold in
and pepper. Mold in ne-pOund bak-
ing powder or square blocks to serve
on lettuce leaves with mayonnaisc
dressing. Sprinkle with ground nut
meats at serving time.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Boiled Rice Puddine-Wash one cup
rice, tie loosely in Il cloth: put into
saucepan cold water and boil one hour.
Take out, unite, stir in one pint of any
fruit or currants or raiSins: tie up
again and boil another hour. Serve
with sugar, syrup or cream and sugar
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Peanut Butter Cookies-Onc cur

peanut butter, one cup sugar one
half teaspoon salt. two teaspoons
baking powder, one and one half cups
flour, two eggs, two tablespoons milk.
Cream butter and sugar. add eggs and
milk. Sift dry ingredients and mix
all till smooth. Drop by teaspoon
fuls two inches apart on cookie pan
and bake in quick oven.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Fried Parsnips-took tin tender
in SHltcd water, then drop in skillet
in which have been added rounding
tablcsl Don butter or nrippingS; pep
per, brown on both sides.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Drop Cookies made from Spoiled

Cakc-Soak cake in mkcwarm water
until thoroughly dissolved then add
Onc-half cup molasscs. in which dis
solve onc-half teaspoon baking Soda
add onc-half cup shortening Clutter
and lardD, one teaspoon mixed spices,
flour enough to thicken so they drop
nicely from teaspoon. You can make
them from any spoiled cake, light or
dark.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Rhubarb Pie--One cup cooked thu
barb, one cup graduated sugar, one
tablespoon flour, one tablespoon but
ter. yolll of one egg. Beat all together,
bake in one crust. When done, have
white of the egg beaten with two Ia
blcspoons powdered sugar, spread over
pic and bake right brown.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Noodle Soup-Takc piece of soup

NoodIe SouP-THkN 1iICCN OF SOUP
then add one can tomatoes and let
cook 80 minutes. add one can corn,
let cook - minutes more. then put
in noodles and cook l. minutes. 1t
is now ready to serve. This is easily
made and will serve five people.
to half the above amount for small
family. With a dessert of some kind
this makes a very good meal.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

onc-half quarts cold water, simmer
two hours. Remove bone and bring
liquid to boiling point. Add salt to
taste and add macaroni slowly: cook
until tender. Heat tomatoes and strain
them into the macaroni. Add cheese
and pepper. cook ten minutes longer.
A most economical soup; good to serve
to children.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Escalloped Parsni ps-cut par
ships crosswiSc. add one layer par
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Chocolate Pie-Two cups milk.
two egg yoll>s beaten. four table
spoons (rounding) sugar. one half
teaspoon sailed butter. Put on ta
blcspoon cornstarch in one half cup
IF the milk. Heat the rest of milk
and add remainder of above incre-
licnts. add one block melted bitter
chocolate; vanilla. one teaspoon;
then cook. Put in baked crust.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Rice Croquettes-One pint cooked
rice, two or three tablespoons milk,
three tablespoons butter. one half tea
spoon salt, white pepper. cayenne one
egg, two teaspoons chopped parsley.
Warm rice in double boiler with
enough milk to moistcn it. Add but
ter, seasoning and beaten egg: cook
until egg thickens.. Spread mixture on
a plate. When cool shape into cyln-
dcrs. dip in di1cd breadcrumbs, egg,
in deep fat, drain, garnish and serve.
Rice Pudding without Eggs-Put
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

ships. then layer of crackers, salt.
flour. Then another layer of par
ships. etc; repeat till filling is with
in one inch of top; season as before
with n sprinkling of flour On top.
Pour milk over all and bake till ten
der and brown on top.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Rice Utaiian)-Cook and blanch
rice. Take one cup rice. Melt two
tablespoons butter in saucepan, add
rice, and one tablespoon onion juice:
let cook until butter is absorbed. Add
one cup strained tomatoes. salt one
and one-half teaspoons paprika, two
and one-half cups beef stock or water.
Cook until rice is tender and liquid alb
cheese.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Rice Fritters with Maple Syrup
one cup boiled rich one cup flour.
one cup milk. one to three eggs (fewcr
eggs. less flour. beat thoroughly with
small lump butter. Fry in hot fat in
small sroonfus.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

hot water to which a little salt has
been added. Add salt to cream gravy
if fish is not salty enough.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Sweet Potato Custard Pie-'ro one

and ono half cups boiled and
mashed sweet potato allow one egg.
two tablespoons butter three
fourths cup milk, half cup sugar.
nutmeg to taste. Beat egg well,
cream butter with sugar. stir in egg.
then milk and last the potato, beat
ing all until it is a very light,
smooth custard. Turn into pastry
lined pie plate and bake until top is
rich brown. The pastry may he
baked on the outside of the plate
first, then filled with the custard
and that baked aftcrward. as it
takes only n short time. Pie made
by this recipe tastes much like
pumpkin, but is even nicer.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Salmon Patties-Drain one can sal
mon. take out largest bones add one
beaten egg. salt and pepper to taste,
enough cracker crumbs to make it dry
enough to form pattics. Fry in hot fat
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Fruit Sauce for Cake-Drain the
juice from a can of any kind of fruit.
though cherries or strawberries are
preferred (thc fruit to be utilized for
tomorrow's lunch.) Heat the juice,
adding more water or sugar il neccs-
sary or onc-half cup of table syrup is
an addition. Thicker slightly with Il
little cornstarch dissolved in cold wa
tor. Keep hot and pour over slices of
sponge cake in individual serving
dishes. Some of the fruit may be
mashed or chopped and added if liked.
In canning fruit save the bits of juice
from time to time. and then put up a
f"w cans, using the juice and less fruit.
1t will be found very useful in making
various desserts.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21
Vegetable Potpie-Onc cup T.

VegetabIe PotpIe-OnC .CUp To-
matocS, one cup diced potatoes.
half cup diced carrots, one cup Of
canned corn, one-third cup dried
celery. two heaping tablespoons
butter, one and one-half cups hot
water. Mix all well. put in stew
pan. cook slowly half hour. Thicker
with tablespoon of butter rolled in
hcaping tablespoon flour Boil up
once again, pour into baking dish,
cover with a crust dough. Cut slit
in middle of dough. bake for half
an hour. Lay paper over top
should it brown too fast.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

into Wcll-buttcrcd pan one half pound
well-wa shed rice; pour over it three
pints cold milk: Swecten and flavor
to taste; put a little butter and nut
meg on top. Bake two and one half
hours IN II slow oven.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Warm Gingerbrcad-Boil together
onc-half cup shortening Sausage drip
pings prcfcrrcD. one cup brown su-
ually one cup mollsscs and three
cups flour siftcd; then add one tea
spoon baking soda. one teaspoon
ground cinnamon. Bake in Il lined tin
in slow oven.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Baked Young Chicken-T his is a fine
way to cook young chicken: Joint as
for frying. Heat and grease dripping
pan with lard or butter Roll each
piece 0 fchicken in flour, lay in pan.
salt and pepper; put bits of butter over
cach piece. sprinkle quite thickly with
flour and almost cover with half and
half creamy milk and water. Bake
until tender When brown ON top turn
and let brown again.
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

rarsnips in Meat Broth-Takc
one quart beef broth. slice parsnips
lcnSthwisc. put in pan of broth Gf
broth is not salty enough. salt morc)
oven and bake till tender
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

Snow Pudding-Put one cup of
granulatcd sugar and two cups water
on stove: when boiling thcken with
heaping tablespoon cornstarch mois-
tened with little water. When stiff
enough to mold, pour slowly over beat
en- white of one egg. Flavor and put
in six molds that have previously been
rinsed with very cold water When
ready to serve, unmold and serve with
custard sauce. Custard sauce: Mix
together three fourths cup sugar. one
tablespoon flour, two tablespoons cold
yolk. Cook until thick and flavor when
cold. Serve with snow pudding This
will serve six persons
The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-21

hot water to which little salt has
been added. Add salt to cream gravy
if fish Is not salty enough.
Salmon Patt'es-Drain one can sal
mon. take out largest bones, add one
beaten egg. salt and pepper to taste,
enough cracker crumbs to make it dry
enough to form pattics. Fry in hot fat
Warm Gingerbrcad-Boil together
one half cup shortening Sausage drip
pings prcfcrrcD. one cup brown su-
gar. one cup boiling water. Add grad
ually one cup molasscs and three
cups flour sftcd: then add one tea
spoon baking soda. one teaspoon
ground cinnamon. Bake in Il lined tin
in slow oven.
Custard Cake-One cup sugar. four
tablespoons butter, one egg. three
fourths cup sweet milk, two teaspoons
baking powder, two cups flour. Flavor
with lemon. Bake in layers Custafd
filling: Beat yolll Of one egg, half
cup milk and two teaspoons corn
starch. Boil till thick. Flavor with
lemon. When cool. spread between
layers. Use whites for frosting top.
Chicken Hash-Cook chicken ten
der. remove bones and pick meat in
small pieces. Prepare bread and
cracker crumbs same as for dressing.
add onc-half Pint oysters. four eggs
beaten well. pinch of sage and a
minced onion: salt to taste and plenty
of pepper. Mix all together and mix
chicken in with these. Ii the stock
from the chicken is wanted for gravy,
use hot water and butter. Put in bak-
ing dish, flake over top with butter,
and bake.
Rhubarb Pie-One cup cooked ,hu-
barb, one cup granulated sugar, one
tablespoon flour, one tablespoon but
ter. yolll of one egg. Beat all together
bake in one crust. When done. have
white of the egg beaten with two Ia
blcsroons powdered sugar, spread over
pic and bake right brown.
Peanut Butter Cookies-Onc cup of
peanut butter. one cup sugar one
half teaspoon salt. two teaspoons
baking powder, one and one half cups
fu- fD1>
Cream butter and sugar. add eggs and
milk. Sft dry ingredients and mix
all till smooth. Drop by teaspoon
fuls two inches apart on cookie pan
and bake in quick oven.
Drop Cookies made from Spoiled
Cakc-Soak cake in lukcwarm water
until thoroughly dissolved. then add
one half cup molasscs, in which dis
solve onc-half teaspoon baking Soda
add onc-half cup shortening Clutter
and lard), one teaspoon mixed spices
flour enough to thiCken 50 they drop
nicely from teaspoon. You can make
them from any spoiled cake, light or
dark.
Sugar Cookies-Onc cup white sugar
and one cup brown, one cup lard, two
eggs, ono nalf teaspoon salt. one ia
blcspoon vanilla. one cup sour milk
one teaspoon soda. Beat all together
sift one teaspoon baking powder with
the flour (cnough to handle easily.
roll out. sprinkle with sugar, cut out
and bake. These are delicious and will
keep indefinitely.
To 6lanch Rice-Put rice in pan of
cold water over hot fire. Let boil
five minutes: stir occasionally. Turn
into sieve and let cold water pass
through it. This makes the rice white
and grains do not adhere to each other
Macaroni Soup-One large soup
bone. one large package macaroni
broken in inch lengths. three cups
canned tomatoes, one third pound of
grated cheese salt and pepper to taste
Crack the bone, cover with three and
~ ----.-1