davidaulloa/AmericanStories huggingface dataset:
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Funreal services Of Miss Opal Pratt,
whose death occurred yesterday at her
home, 149 Wilson street, viii be held
tomorrow afternoon at O'Clock from
the Webb & Clough parlors. Rev. F. I.
Porter will have charge of the services.
Interment will be in the Odd Fellows
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

The dedication of the new pioneers
memorial building at Champoeg will
take place on Thursday, May 2, accord
ing to announcement made yesterday.
A general gathering of the old pioneers
of this section of the state will doubt
less assemble at the old historic spot for
the occasion.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Everything in our store goes at spe
cial discount. No 1ooling. We intenC
to unload our stock. When we adver
tise special prices you know we meal
business.-Hamilton s.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Mr.. and Mrs B. O. Miles received a
telegram yesterday announcing the safe
arrival of their son, Ross Miles, in
France. Mr.. Miles left the states on
March 8. He will be engaged in France
in the Friends reconstruction work.
Special $3.50 Electric cleaner $3.50
Only a limited number at that price
and cash must accompany order-Ham-
ilton 8.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

The regular weekly rifle shoot Tor
the trophy cup offered by the Salem
Rifle club win be held tonight at the
armory, beginning at O'Clock. The
score last week, out of a possible 200,
was as follows: Fred Day, 176; H. v.
Doe, 176; Frank Mapes, Ia; W. j.
Entrees, 16s. All members are urged
to be present tonight.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Dance Thursday night at Highland
hall. Come on Highland jitney.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Hamilton has the goods and the
prices. You save more money at Ham
ilton s, $40 Court street.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

4 y X y x 4 X y 4 x X x X
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

A meeting of the executive commit
tee of the Parents club has been called
by President Frank Davey to meet Fri
day afternoon in the rooms of the Com
mercial club to arrange a program o.
entertainment for the first regular meet
ing of the club, which will be held OIL
Wednesday, April 3rd.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Large yellow daffOdils for Easter.
Phone 52F'l4.
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

Dance at Highland hall Thurs. night
Daily capital journal. (Salem, Oregon) 1903-1919, 1918-03-27

This 10th day of March, 1918.
New-York tribune., 1918-10-27
Marshmallow Gingerbread

general favorite with children is
what is known as soft gingerbread, COW
cred with a marshmalow top. To make
this, beat a teaspoonful each of baking
soda. and ground ginger and half tea
spoonful Of salt into scant cupful of
dark molasses. Stir vigorously until it
runs down the side of the cup in thick
foam. Add one tablespoonful and half
of softened dripping, half cupful of
sour milk and about one and half CUPS
full of sifted flour (four-ffths wheat and
one-fifth barley or rice). Bake in a
thin sheet IN a shallow CREASED pan.
When done cover the top with layer of
fresh marshmallows and return to the
oven until puffed and slightly nelted
Cut in squares Before serving. In using
marshmallows for this recipe the cheaper
kinds are best, as the expensive varieties
do not melt readily.
New-York tribune., 1918-10-27
By VIRGINIA CARTER LEE

THE imaginative housekeeper will
find that nuts used in various
ways are a decided help in plan
nng the menus. Although some of the
varieties are expensive, small Quan-
tity will give a delicious flavor and zcst
to almost any dish to which they are
added and at the same time materially
increase the food value of the recipe
Among the recipes for the week will
be found number of good formulas in
which nuts are used and in addition to
these the baked maple apples with nuts,
the fried nut scrappe the nut and olive
sandwiches and the almond cookies can
be highly recommended.
For the apples remove the cores and
FL the cavities with a mixture Of
crushed maple sugar, ground cinnamon
and chopped hickory nuts. Place in a
baking pan, pour in q cupful of water,
add a little lemon juice and bake bast-
ing frequently. TO make the scrapple
prepare u thick cornmoal mush, season
with salt, papriza and little pork
dripping and stir in the choppcd nut
meats. Mould, slice and fry In pre-
pairing the sandwiches use equal parts
of chopped stuffed olives and shredded
lettuce, moistcn with boiled dressing
and add chopped nut meats to suit the
individual taste. Use as filing be-
tween brown or rye bread
simple recipe for the almond
cookies directs that a quarter of a cup
ful of oleo be creamed with quarter of
cupful of grated maple sugar Add
the yolks of two small eggs lightly
New-York tribune., 1918-10-27
Chestnut Loaf
Nesselrode Pudding

This is a very expensive dessert when.
purchased from a caterer, but made at
home it is quite reasonable Prepare a
pint of rich boiled custard from scant
pint of milk, three eggs, two tablespoons
full Of sugar and a pinch of salt Cook
over hot water until we'll thickened, re-
move and cool. Fold in one-half a pint
of sweetened whipped cream and one
cupful of preserved chopped chestnuts.
Flavor with three tablespoonsful Of
syrup from maraschino cherries and two
tablespoonsful OF the vanilla syrup from
the preserved chestnuts. Turn into =
chilled freezer and freeze slowly A few
chopped maraschino cherries may also
be added if desired.
New-York tribune., 1918-10-27

ter that will 'ribbon" from the spoon.
Beat hard, and if it is to be made in a
loaf turn into creased pan and bake in
a moderate oven. Citron, seeded raisins
or currants may be added if a richer cake
is desired
This delicious recipe may be varied in
many ways. 1t may be served warm, ac-
companied by sweetened whipped cream,
in which event it makes most delicious
dessert, or baked in layer cake tins and
put together with different filings. A
chocolate cream filling is particularly
good. and hot strained apple sauce will
give a gingerbread shortcake that, eaten
with cream, will linger long in the
memory.
New-York tribune., 1918-10-27
HalIou'e 'en Suppers Serred for Ten

BY VIRGINIA CARTER LEE
Tomato Rarebit Hot Toast :
C1uILers Cider Punch
Peanut Candy
Ham and Chicken Timboles (co1d)
B1'o7un Bread Sandwiches
Cider Popped Corn
Doughnuts
Special Potato Salad
Cheese and MT Saudmichcs
Coffee
P'nnphi1 Tu1worcrs
New-York tribune., 1918-10-27
General Rules for Gingerbread

Gingerbread, however, to be the sue
cess that it should be, must be prepared
by careful cook, who realizes the value
of rich, dark molasses and who knows
that if she would have the finished prod
uct tine and moist, sour milk with soda
must always be used and eggs be con-
spicuous by their absence.
Baking, too, is another important
point. Gingerbread requires rather
slow oven, as it will burn or scorch very
easily, When we'll risen in the pan it
should be gently transferred to the top
shelf of the oven until crisp, brown
crust has formed.
Clarified beef dripping is the best of
all shortening to use and salt must be
added to give the dripping the zcst found
in butter.
Mixed spices used to suit the individual
taste, are, | think, a great Improvement
over the use Of ginger only, and table
spoonful Of ground cocoa added to the
batter will give y dclicacy of texture
without the naNor being at all apparent
A Basic Recipe and Variations
There arc as many reliable and orig
inal recipes for the making of ginger
bread as there are infallibc cough RENE
dies, but this one is SO simple and gives
New-York tribune., 1918-10-27
TESTED RECIPES
Nut Loaf

Wash and soak one pint Of small dried
lima beans overnight. In the morning
cover with fresh water, bring to boil
Dram, cover with fresh boiling water and
cook until tender. Put one pint of
shelled roasted peanuts through the meat
grinder, mix with the bean pulp and add
half pint Of stale bread crumbs, one
teaspoonful of salt, one saltspoonful of
paprlka, one teaspoonful of onion Juice
and the same Of bacon dripping. Pack
INTO square mould that has been oiled
and when formed loosen and turn out on
baking pan Brush over with beaten
egg and bake in a moderate oven for
thirty minutes
New-York tribune., 1918-10-27
Prune and Peanut Salad

soak a quarter of pound of prunes
IN cold water overnight and cook them
IN the water in which they have soaked
until the fruit IS tender and the watar
nearly evaporated. When cold cut the
pruneS IN lengthwise pieces. Break a
quarter of pint of shelled walnuts into
small pieces. Mix the nuts with the
irult and an equal amount of crisp diced
celery and pour over them a dressing
maze from tour tablespoonsful of peanut
OIL, two tablcspoonsful of lemon inca
and quarter of a teaspoonful of salt or
less, according to saste Serve IN lettncs
CUBS NN
New-York tribune., 1918-10-27
Puree of Ches:nuts

This Will be found delicious to serve
vth braised fowl or guinea hen, when
it takes the place Of the ordinary chest
nut dressing. Stew the shclled and
b'auched nuts III strained and seasoned
'ock 10 cover When tender and the
,ock has been almost absorbed. drain
and press through sieve or ricer. Add
ait and paprika to taste, with a fcw
Of cream, and beat thor
New-York tribune., 1918-10-27
Steamed Nut Pudding

Sift together one cupful Of graham or
entire wheat flour, half a cupful IF rye
flour, half a teaspoonful of salt, one tea
spoonful of baking soda and cne tea
spoonful Of mixed ground cinnamon.
mace and cloves. Beat one egg lightly,
add half cupful each of molasses and
milk, three tablespoonsful of melted oleo.
half cuptul OF chopped walnuts or
hickory nuts and quarter of a cupful
OF chopped ralsins. Blend the mixed
liquids with the dry ingredients and add
the fruit and nuts last. Steam in a
mould for two and a half hours.
New-York tribune., 1918-10-27

and roast with a moderate heat. Cool,
shell and chop coarsely Mix with an
equal quantity of diced, crisp celery, two
chopped cooked beets and one table
spoonful of chopped pimentos Moisten
with a boiled or mayonnaise dressing
and serve in individual portions in nests
of crisp lettuce leaves. Chopped cab
bage may be used in place of the celery
New-York tribune., 1918-10-27
Frozen Maple Nut Cream

.TEfepare custard from one pjnt of
mlh, one tablespoonful OF cornstarch
molstened with little cold water. Two
wen beaten eggs. a pinch of salt and
crushed maple sugar to taste. Cook
stifrlng constantly, until we'll thickened
remove from the fire and when cold fold
IN a quarter G! a pint of chilled donb,a
cream cream whipped solid. Turn into chilled
freezer, freeze slowly, and when the
ce cream oeS'ns to CONCEAL STR in a cupful
ol chopped walnuts that have been
eoaNeu ~ maple syrup 10 cover. Con.
'i'i"e lreezing until firm and smooth
New-York tribune., 1918-10-27

boil.) Add one tablespoonful of gela-
tine that has been softened in a little
cold water. Remove from the fire as
soon as the gelatine is dissolved, mix in
the chestnut PURGE and three table
spoonsful of syrup from maraschino
cherries. Mix thoroughly, shape in a
small ring mould and serve unmoulded
New-York tribune., 1918-10-27

a quarter Of q cupful Of boiling water
and cook to a syrup Then add slowly
one and a half cupsful of milk, one
whole egg and the yok of another, light
ly beaten. Mix one cupful Of soft bread
crumbs with half cupful of the chopped
chestnuts and halI (. teaspconiui o<cA
Of salt and ground cinnamon. Combine
the two mixtures, mixing the liquid into
the dry ingredients. Turn into but
tered lightly sugared moulds and let
cook in a dish of hot water like Gus
tard. Serve hot, unmoulded, with
hard sauce
New-York tribune., 1918-10-27
Cream of Chestnut Soup

Blanch and shell quart of chestnuts.
place IN kettle with water to cover A
bay leaf. a few celery tops. one tea
spoonful Of salt and a small sliced onion.
Cook until the nuts are very tender and
press all through puree sieve Return
10 clean kettle, stir in sufficien. milk
to get the consistency Of thin cream. and
reheat. Add extra salt and paprka If
desired and serve very hot, with crou-
tons
New-York tribune., 1918-10-27

such entire satisfaction that it can hardly
be improved upon:
Turn into a mixing bowl three quar-
ters Of a cupful of dark molasses and add
IN the order mentioned one tablespoonful
OF powdered cocoa, three tablespoonsful
OF brown sugar, half grated nutmeg,
New-York tribune., 1918-10-27
Chestnut Mould

Prepare a puree of chestnuts from
thrcc-Quarters of pound Of nuts. Scald
one pint of milk in the upper part of
the double boiler, add a scant half cup
full of sugar, pinch of salt and two
lightly beaten eggs. Stir constantly
until the custard thickens. (Do not
New-York tribune., 1918-10-27
Special Potato Salad

Sprinkle over six cupsful OF cold, boiled
potatoes, cut in half-nch cubes, two tea
spoonsful Of salt and add four slices of
green Pepper, four slices Of white onion.
eight tablespoonsful of capers. eight
tablespoonsful Of parsley, three cooked
beets and eight tablespoonsfu Of mus
tard pickles, all finely chopped. Have
New-York tribune., 1918-10-27

and beat we'll. Dissolve in half cupful
of sour milk. three-quarters of a tea
spoonful of baking soda and stir rapidly
until the milk foams over the side of the
cup. Pour this into the bowl and add
sufficient sifted flour (two- -fifths rye and
wheat is recommended) to form a bat
New-York tribune., 1918-10-27

one scant teaspoonful Of ground CHINA
mon, sixteenth of a poonfu of salt
one teaspoonful of ground ginger and
half teaspoonful of ground mace.
Meanwhile soften over hot water
three tablespoonsful of beef drippings;
stir this into the other ingredients
New-York tribune., 1918-10-27
Nut Bread

Slft together two cupsful of Victory
tour, l. G., four-fifths wheat, one-quar-
ter Of a cupful of crushed maple sugar
cne teaspoonful of salt and four tea,
spoonsful Of baking powder Work in
three tablespoonsful of oleo Cor Other
preferred shortening) and then add cne
lightly beaten egg, one cupful of milk
and half a cupful Of chopped pecan or
walnut meats. Beat well, turn into =
creased pan, let stand for twenty-five
New-York tribune., 1918-10-27
Tomato Rarebit

Tomato Rarebit
Melt four tablcspoonsful of butter in a
saucepan and blend in four tablespoons
lul OF flour. Pour on gradually cupful
and a halt of rich milk and as soon as the
mixture thickens add one cup and a half
of stcwed and strained tomatoes. mixed
with tWo-t thirds of a tcaspoonful of bak-
ing soda. Mix we'll. add four cupsf1l Of
finely cat cheese, four eggs, slightly beat
en-. and salt, papriha, mustard and
Worcestershire sauce to taste. Serve as
soon as the cheese is melted. on hot toast
or unsweetened crackers.
New-York tribune., 1918-10-27

oranges and sugar to taste Just pre-
vlous to serving. add three pnx of car
donated water and pour over a small
blOck Of ice in a punch howl
New-York tribune., 1918-10-27

obaiHcd
NJ dpccans
I" 10 ~ cents b' buying
II b, bu
o","a' DIX
wholesale quantities. ha|bnshoi
g
0ee" Bags win 80
And why
Sc win orote,
leads 8
standing SECOND place. 0"f ohn9 fHush
New-York tribune., 1918-10-27
Chestnut Bread Pudding

This is another novelty in the dessert
line and it is not an expensive dessert.
Score and roast the chestnuts, shell, cool
and chop finely. Cook one-quarter of a
cupful of sugar to caramel, add to it
New-York tribune., 1918-10-27

minutes and bake in a moderate oven.
Let stand for twenty-four hours before
cutting
New-York tribune., 1918-10-27
BY VIRGINIA CARTER LEE
Chestnut Salad

I BREAD is the staff Of life" gin
4 eerbrcad is the "spice of life; and,
rightly made and baked, it is to be
preferred to many varieties of the more
oNpenslvc and intricate Minds Of cake.
New-York tribune., 1918-10-27
Ten

ready one cupful of sardnes, faxed into
small pieces, add these to the other in
gredients and blend all with a boiled
dressing. Heap in mound on a salad
platter, sVrround with border Of crisp
lettuce leaves and garnish with halved,
stuffed olives and sliced hard dboied eggs.
Chicken and Ham Timbales
Soak ono tablespoonful and half Of
granulatcd golatine in three and three
quarter tatlespoonsful of cold water and
dissolve IN two scant cupsful Of strained
white stock. Season 10 taste with
paprlka, and add enc cupful and a quar-
tof CT finely chopped ham and the same
Of boned canned chicken. Stir occasion
ally as the mixture cools and begins to
thicken, then add one pint of cream,
whipped solid. Mould, chill and serve on
lettuce leaves. Garnish with mayonnaise
DRESSING. This is less expensive than the
regular chicken salad, and it is particu-
larly delicious.
New-York tribune., 1918-10-27
Cider Punch

MIX together two quarts of sweet cider,
one pint OF unfermented grape juice the
Juice of three lemons, two thinlv sliced
New-York tribune., 1918-10-27
Chestnut Charlotte

Cooked chestnut puree also makes
delicious charlotte on frozen mousse. FOR
The former add half a cupful Of the nut
puree to half a pint Of chilled double
cream that has been whipped solid and
sweetened and favored to taste. Fill
into tall, slender glasses that have been
lined with halved lady fingers.
For the mousse prepare the same "a
for charlotte, adding half cupful of
crushed macaroon crumbs in addition.
Pour into mould with a water tight
cover and bury in ice and rock salt for
three hours before serving.
Chestnut Loaf
Soak one and half cupsful Of bread
crumbs in one cupful of milk. When
soft add one large cupful of chestnut
puree, one well beaten egg, half tea
spoonful Of salt, quarter of teaspoon
full of paprika, one tablespoonful of
grated onion and one tablespoonful of
melted shortening. Mix the ingredients
thoroughly, turn into a creased pan, and
after covering with an oiled paper bake
about forty minutes. Serve hot with a
creamed pimento or a thick tomato
New-York tribune., 1918-10-27
Eat Nuts for Food and Not for Fun

beaten, with pinch of salt, half cur
full of blanched almonds cut in strips,
half teaspoonful Of vanilla extract and
three qUarters of cupful of siftcd vic
tory flour. The dough should be rather
soft Take d tiny piece at a time in
the hands, drop it in sugar and roll
between the hands into a ball one inch
in diameter. Add bit of almond on
the top. Place the balls a small dis
tance apart on q baking sheet and bake
IN moderate oven for about fifteen
minutes They viii hattsn in baking
and have the shape of macaroons,
Supplies for the week will include at
the butchers one pound and a quarter
of stewing mutton at 2S cents a pound.
slices Of salt pork for IA cents, and one
pound and a half Of chopped beef at
;o cents pound
At the fish market, two pounds Of cod
steaks AT so cents a pound, one pint Of
CLANS for 50 cents and two pounds of
Whteiish or sea bass at % cents a
pound.
One pound and half of table butter
at 6S cents pound, half a pound Of
olco for lS cents, eight quarts of bulk
milk at 10 cents quart, two quarter
pint bottles Of cream at ~ cents,
and two dozen and four eggs at 70 cents
a dozen. viii he required TO follow the
menus as planned. Marketing prices
should run approximately as follows
New-York tribune., 1918-10-27

yNOR most culinary purposes chest
nuts should be first dealt with in
this way: Cut a half-inch slit in
the side of each nut; let cook in boiling
water for two minutes, then drain and
dry. TO each pint of the nuts add a
teaspoonful of any preferred vegetable
Gil and stir or shake in the oven for
three or four minutes. Next insert the
point of a small knife in the slit made in
the shell before cooking and remove
shell and skin together. Keep the nuts
covered while the sheling is> in process,
to accelerate the work.
Formerly the large French and Ital-
ian chestnuts were used almost exclu-
sively for cooking, but with the timely
economic measures that are now being
employed all over the country house
wives are finding out that the little
American nuts will answer admirably
in place of the imported varieties
New-York tribune., 1918-10-27

with the centre filled with sweet
ened whipped cream.
New-York tribune., 1918-10-27

IEDiTOR'S NOTE: All ,,uts are con-
cci,iroted foods, but some arc more so
fhan others. TIE podnut and the al
nond Gno the BroeI MT orc distrm-
onshcd for thei, protein and fat, aohile
The chestnut IS richer IN storches, al
fAouah II con boast of ST. per cent Of
protein and almost the same amount OF
fat.
Probably the dj0estionol difficulties
,rifh nuts hare come from insuficjent
cieleino and ocef-eotmq. We arc opt
70 cat them for f3'' instead OF nWt1iment.
They should be used os food. and the one
fiino to remember Gbout the chestnut Is
10 cook If lccN, for all storchy foods need
cooliaG to mohe their nutrition arailo
6Ie fer the bodV.l
New-York tribune., 1918-10-27

These four recipes will add to the
success of any supper party but they
seem to have special Halloween tang.
New-York tribune., 1918-10-27
5on1f facts IN 4 n11tsbell

1Vx you nav" any a and
P"ch0 our or W andb much
~ ae0 o ShPmenf lnhappiI
ana spells and
IN marketing
decide and this sisvh found:
PRICES POUND. IN AND orr or ygr Syry1
New-York tribune., 1918-10-27

is best accomplished in the upper
part of the double boiler, placed
over boiling water, SO that the puree Will
not cool' 1t should be of the consistency
ci mashed potatoes when served.
Chestnut Salad
Cat a slit in the SIDE Of each nut she'll
New-York tribune., 1918-10-27
,stnut Is No Joke-Roast Tt

By M ARG ARET HAM MET.IN
The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1918-12-27
PETITION FOR DISSOLUTION
AS A CORPORATION

Georgia-Ben Hill County
TO the Superior Court Of Said Coun-
ty:
The petition of the Garrant Lum.
Der Company shows:
/. On October 10Th, 1918, your pc
9itioner was duly incorporated by the
Superior Court Of Ben Hill county
2. Shortly thercafterwards the in
eorporators did duly meet and organ
he, and accept the charter, and since
that time your petitioner has done
business, having as its principal office
and place of business the city OF
Fitzgerald, said state and county.
5. On the End day of December
1918, there was a meeting, duly and
regularly called, of the stockholders
.of yonr petitioner.~ and~,at SAID meet
ing, pursuaht9/to the notice previously
J. given. a resolution was introduced
and adopted and passed by the votes
in its favor of the owners Of two
thirds. and more, of the shares Of the
capital stock of your petitioner
whereby it was thus favorably resolv-
ed that your petitioner should sur
render its charter and franchises to
the state and be dissolved as cor
poration.
4 Petitioner shows that the sur,
render OF its charter and franchises
may be done and it may be dissolved
as a corporation, without any nius-
tice or jeopardy to the rights of any
stakeholder, or to any person or per
sons having claims or demands OF any
character against your petitioner.
Petitioner Jac;rnc IA JiccD,
tinue business immediately upon its
dissolution by this court
WHEREFORE, petitioner pray
that it may be allowed to surrender
its charter and franchises, and be dis
solved as a corporation, and that the
court grant such orders and pass and
enter such judgments as are appro.
PIRATE to effect this end. 1t is also
prayed that the court grant an orde,
fixing the time and place of the hear
ing on this application. and that same
be heard after due and legal adver.
tisement
O. II ELKINS.
Attorney for Petitioner
Georgia Ben Hill County.
In person appeared g. S Flournoy
who on oath says that he is a stock
holder in the above named corpora
ton, and that the facts recited as such
in the foregoing petition are true and
correct as therein set forth
G. S. FLOuRNOY,