'THE BEE: OMAHA. WEDNESDAY. AUGUST 22. 191.
9
moocleta Slated
, .ys August 21 fc
Women Attend Horse Rces. ,
King Horse comes into his own to
day and will hold the boards at the
Benson track for the rest of the
week. A number of box parties and
many in the grandstand have been
arranged, but, the society recorder
must mournfully relate, the Benson
track will not yet this year take on
the appearance of a Kentucky derby,
for instance, with its large attendance
hy the feminine contingent.
While society women will accom
pany their husbands, who are "more
interested in horses, to the races,
only those women who own their own
horses or are particularly interested
in sports are among those to make
up parties for the races.
Eastern women, too, evince a
greater interest in the races. Mrs.
Raymond Caldwell of Mansfield, O.,
who is here with her husband on a
business trip, entertained a party of
women at luncheon at the Fontenelle,
preceding the opening races. Mrs.
C. W. Nelson and Mrs. H. W. House
holder, wife of Dr. Householder of
Marshalltown, la., are two more out-of-town
women interested in the big
event who have come down to Omaha
especially for it. Their husbands
have horses entered in several events.
The two visitors, Mrs. Charles
Reese, Mrs. L. A. Dermody, Mrs. O.
M. Smith and Miss Edna Peterson
were included in Mrs. Caldwell's
1-incheon party. At the races after
ward Miss Peterson had the Misses
Louise and Irene Cotter, as well as
her Marshalltown guests, in her box,
while Mrs. Smith had others of the
party in her box.
Both Mrs. Smith and Miss Peter
son will entertain parties of women
in their box every day of the races.
Mrs. Charles E. Reese also is to make
up a party for the races later in the
week.
From Women in War Zone.
Chicago friends of Mrs. Amelia
Cassette and her daughter, Miss
Grace Gassette, the noted artist, have
received letters which give vivid pic
tures of French enthusiasm at the ar
rival of American troops in France,
of the way Paris celebrated our
Fourth of Julyyy and of the emotions
ot Americans long resident in Paris.
Miss Cassette's work in designing and
applying mechanical devices to aid
cripples has earned her the Legion of
Honor. She writes:
"Of course, I am happy to have the
Legion of Honor. This permits me to
wear the 'military bar. The officers
and men always salute me."
Her work takes her into the war
zone, where she is under fire. She
says:
i "I do not mind being killed, but I
would hate to be wounded. I have
seen so much suffering and disabiU
ity. My work is called labor
atory research work. Just thinx,
$1 pays for a spring that will enable
some man to walk with comparative
ease when without it his every step
will be agony."
Miss Gassette is well known in
Omaha, where she spent some time
several yars ago, when she painted
portraits of Mrs. John Baldwin, the
small daughter of Dr. and .Mrs.). E.
Summers and other well known Oma
hans. Omaha Bojr a Producer.
The Dramatic Mirror, carries news
of the rise of an Omaha lad.,Edward
15. Perkins, from press agent for the
Shuberts to a producer. Mr. Perkins
was formerly on The Bee editorial
staff.
"Edward B. Perkins, oce a news
paper man, but hitherto unknown in
the show business, announces the pro
duction of a musical comedy, as yet
unnamed, by Val Crawford, a pro
tege of the late C. M. S. McLellen.
The lyrics are by Schuyler ureene
and Silvio Hein has composed the
music. Klaw & Erlangcr have already
arranged an out-of-town opening in
September, with a New York engage
ment to follow. The production is to
be most elaborate and it is stated that
it is almost r&dy for presentation.
Mr. Perkins has opened offices in the
Fitzgerald building," according to the
theatrical paper.
Women Pass Auto Exams.
Eight members of Mrs. E. S. West
brook's motor mechanics class of the
National League for Woman Service
passed their examinations with very
good grades, Mrs. Westbrook an
nounces, and have received a diploma
for their course.
"The women are now qualified to
serve the government as motor driv
ers should their services be required,"
said Mrs. Westbrook.
Mrs. Harry Montgomery, Mrs. Ern
est T. Manning, Mrs. O. S. Goodrich,
Miss Ruth Arnstein. Mrs. Harry Jor
dan, Mrs. Samuel Burns. Mrs. J. F.
Murphy and Mrs. Westbrook made
up the class.
Mr. Morley of the Nebraska Au
tomobile school gave the tests.
For Serbian Relief Workers.
In honor of Mr. and Mrs. Paul
Yeftich, who are here to raise funds
for a Franco-Serbian hospital in
Macedonia, a luncheon is planned for
Thursday at 12:30 o'clock in the south
dining room of the Commercial club.
Dr. Olga Stastny will take reserva
tions and Dr. Edwin Hart Jenks will
preside at the luncheon.
Mrs. Yeftich, who is an English
woman, told something of the work
in a talk at the First Presbyterian
church Sunday. A flag day is planned
for Saturday in order to raise funds.
Dr. Stastny will call out a number
of the Bohemian Turner girls to as
sist in the sale of flags.
Wedding Announcement.
The marriage of Miss Marguerite
Wagen, daughter of Mr. and Mrs. J.
E. Wagen, and Mrs. George O'Leary,
son of Mr. and Mrs. T. J. O'Leary,
took place Saturday morning at St.
John's church. Rev. Father S. Ryan
officiated.
Notes of Interest.
Miss Lydia McCague is expected
home in a fw days from Colorado,
where she spent part of the summer.
Mrs. Edward Peterson is ill at
Lord Lister hospital.
Mr. and Mrs. W. B. T. Belt and
daughter, Dorothy, returned Monday
afternoon from Prior lake, making
the trip by auto.
Mrs. C. L. Mitchell and Miss Eliza
beth Mitchell have gone to Colorado
Springs for a two weeks' stay.
Mr., and Mrs. H. : J. Thomas of
Spokane, Wash., are expected tomor
row to visit Mr. and Mrs. J. F. An
son for several days. The An sons
will entertain at the mid-week linner
dance at the Field club in honor of
their guests. '
Mr. and Mrs. Frank Walker, jr., re-
SOCIAL WORKER TAKES UP
NEW WORK.
a. fe i
JTRJ ELIZABETH LEWIS
Mrs. Elizabeth Lewis, formerly
head resident at the South Side Social
Settlement, corrects the statement
said to be given out by local board
members that her resignation from
the Omaha settlement was caused by
ill-health. Mrs. Lewis refused to as
sign any other reason for submitting
her resignation or to confirm the ru
mor that it was caused by friction
with board members.
"I merely want it known that it
was not ill-health which severed
my connection with the settlement,"
she said.
Mrs. Lewis is spending a few days
with her sister, Mrs. Ernest Stenger,
before taking up new work in the
east. She spent the .summer taking
special courses in war relief work and
at the Chicago School of Civics and
Philanthropy.
Mrs. Marie A. Leff of Cleveland
comes on October 1 to take charge of
the local settlement.
turned Sunday evening from a motor
trip to Davenport, la.
Mrs. R. E. Bosworth and daughter,
Marcarpt. of Fremont are house
Lguests of Mrs. E. H. Pickard.
Miss jessie iason leu touay iui
Fort Des Moines to spend a week
with Captain and Mrs. L. R. James.
Mrs. James was formerly Miss Sarah
Bourke of Omaha. They were until
recently stationed at Fort Russell,
near Cheyenne.
Dr. and Mrs. J. B. Klatisner and
family will return to Omaha about
September 1 after a three months'
stay in southern California.
Birth Announcement.
A daughter, Dorothy Eloisc, was
born to Mr. and Mrs. V. B. Elseffer.
Mrs. Elseffer was, formerly Miss
Emmy Sievers.
Land Bank Boys Are
Given a Good Sendoff
Kenneth Av .MfiRae and John H.
Ho'pkins'-of the staff of the Federal
Land bank' "were guests of honor at
a farewell dinner given for them in
the Woodmen building, before their
departure for the training camp at
Fort Snelling.
Mr, McRae has been connected
with the bookkeeping part of the
work, while Mr. Hopkins was with
the legal department.
"When the boys return." said Sec
retary Odell, "their old jobs will be
waiting for them, with a promotion."
Mr. Odell was the toastmaster of
the occasion and President D. P.
Hoean. M. L. Corey. E. D. Morcom
and Mrs. Mary E. Howe gave short
talks.
At the conclusion of the speeches
each of the young men was presented
with a wriSt watch inscribed with
From the staff and officers to
the Federal Land bank, August 20,
1917."
Bring All Your Own Dishes
To Master Bakers' Picnic
"Bring your own cups for lemonade
and coffee. Also dishes and spoons
for ice cream, which will be served
free," reads the invitation of Charles
W. Ortman, Fred B. Martin and
Charles Frenzer, committee on ar
rangements for the Omaha Master
Bakers' club annual picnic, which will
be held on Thursday at Elmwood
park.
The program, which will be started
at 2 p. m., follows:
Married women's balloon race, girls'
novelty race, fat men's race, boys'
circus race, single women's race,
men's free-for-all hundred-yard dash,
women's hit-the-pan contest, women's
find-your-hubby contest. Prizes wili
be offered. A base ball game will be
played between the master bakers and
salesmen. 1
The master bakers of Council Bluffs
will join the Omaha bread mixers.
Captain Finn of British
Army Talks to Concorders
Captain Ivan Finn addressed the
Concord club at a patriotic luncheon
at the Henshaw hotel at noon. He
spoke on the need of closer collabora
tion between England and the United
States, and the benefits to be derived
from mutual trust jand confidence.
Seventy-five members were present
with their wives and friends. The
hall was profusely decorated with
American and British flags. Thomas
English, president, and H. S. Tyler
also gave brief addresses.
Boy Hit by Auto While"
He Coasts Down Hill
Arnold Nelson, the 11-year-old son
of B. J. Nelson, 1712 South Seventh
street, received a four-inch cut on
the hip when he was struck by an
automobile on the Eleventh street
viaduct at 7:30 Tuesday morning.
He was coasting down the hill in
a small wagon when the - accident
happened. Franch Mach, 2224 South
Eleventh street, the driver of the car,
picked the boy up and took him home.
Superfluous Hair
TUimoiea It quickly, with certainty
and abaolote safety. Money back
guarantee In each package.
SOUTH SIDE OPENS
MUNY DRYING PLANT
- - ' -
Second Place for Conserving
Fruits and Vegetables is
Opened in South Side
High School.
The second food drying plant in
the city of Omaha was opened Mon-
! day evening in the South Side High
school gymnasium. Mayor Dahlman
turned on the switch.
Prof. C. W. Pugsley of the exten
sion department of the state agricul
tural college was in charge of the slic
ing machine and Principal Edward
Huwaldt of South Side High school
pushed the trays, taking the second
step in the nation-wide food conser
vation plan.
An interested crowd of seventy-five
men and women gave close attention
to the different numbers of the pro
gram and contributed food and vege
tables to keep the new machine in
operation.
Prof. Pugsley contrasted the dif
ferent methods of drying food, the
sun method, the artificial heat method
and the air current method. He ex
plained how the latter method was
the most economical and sanitary.
When he concluded his talk samples
of dried and soaked vegetables and
fruits wre passed around for Jhc in
spection of the audience.
Mayor Dahlman gave a short talk
on the necessity and means of "do
ing our bit" for the nation. Mrs. Mary
E. Howe gave a short but interesting
address. Mrs. Harriet MacMurphy,
food expert, spoke on the preserva
tion of fruits. Mrs. William Berry
explained the plans of the new plant.
Mrs. A. C. Anderson, through whose
industry all the material and funds
for the construction of both the dry
ing plants were solicited, also made
a brief speech. Mrs. F. J. Birss was
chairman of the evening.
It is announced that the drying
plant will'be open from 7 to 11 o'clock
in the morning, from 2 to 5 o'clock
in the afternoon and from 7 to 9
o'clock in the evening.
Victor Jorgenson will have charge
of the drying and preparation of
fruits and vegetables and will explain
the process. Three cents a tray, or
12 cents a bushel, will be thecharge
for use of the plant.
Bids Opened for Paving
Strip on West Dodge
Bids opened by the county board
for approximately 500 feet of brick
paving in West Dodge street show
that John H. Beebe submitted the
lowest figure $5.42 per lineal foot.
All bids were referred to the county
engineer, the paving will be put in
by special arrangement between the
county and property owners. The
county is to pay for sixteen feet of
the paving in the middle of the road
and the property owners the rest
It is in a fashionable part of town.
Cottage Cheese
From Waste Milk
Cottage cheese, a delicious and
nourishing food, can be made from
skim milk which might otherwise go
to waste, say the dairy specialists of
the United States department of
Agriculture. After removing" the
cream for coffee, the skim milk that
is not needed for puddings, gravies,
etc., can easily be made into cottage
cheese. If th milk, is sweet it should
be placed in a pan and allowed to
remain in a clean, warm place at a
temperature of about seventy-five de
grees until it clabbers. The clabbered
milk should have a clean, sour flavor.
Ordinarily this will take about forty
eight hours, but when it is desirable
to hasten the process a small quantity
of clean-flavored soured milk may be
mixed with the sweet milk. As soon
as the milk has thickened to the con
sistency of thin jelly, it should be cut
into pieces the size of a walnut, after
which the curd should be stirred thor
oughly with a spoon.
Place the pan of broken curd in a
kettle of hot water so as to raise the
temperature to one hundred degrees
Fahrenheit. Cook at that temperature
for about twenty minutes, during
which time stir vigorously with a
spoon for one minute at five-minute
intervals. At the conclusion of the
heating, pour the curd and whey into
a small chees-cloth bag (a clean salt
bag will do nicely, and hang the bag
on a fruit-strainer rack to drain.
After five or ten minutes, work the
curd toward the center with a spoon.
Raising and lowering the ends of the
bag helps to make the whey drain
faster. To complete the draining, tie
the ends of the bag together and hang
it up. Since there is some danger that
the curd will become too dry, drain
ing should stop when the whey ceases
to flow in a. steady stream. The curd
is then emptied from the bag and
worked with spoon or butter paddle
until it becomes fine in grain, smooth,
and of the consistency of mashed
potatoes. Sour or sweet cream may
be added also, to increase the smooth
ness, palatability and flavor. Then it
is salted according to taste, about
one-quarter ounce to a pound of curd.
Don't waste any skim milk: make
it into cottage cheese. Government
Thrift Series, 1917.
A Matter
h-rT7 hold
A I I sliouh
. ho-.
1 J irt
' II t at n
Jh-A A
fy?Tfa to the
Reducing the Meat Bill
With the price of meat and all other
foods soaring skyward, housekeepers
are endeavoring in all possible ways
to reduce the amount expended for
meat and still supply their families
with sufficient nourishment. They are
being compelled to purchase the less
expensive cuts of meat, for none can
be called actually cheap, or those
from which the greatest amount of
nutriment in proportion to the price
may be obtained, and are seeking the
most economical methods of prepara
tion. There are a number of ways by
which the expense for meat in the
home may be reduced. In some
households the serving of smaller
portions of meat and using it less
often is practicable. In many families
meat is served two or three times a
day, which is too much from the
standpoint of health as well as cost.
Once a day is sufficient. A small
amount of meat may be combined
with some other food, furnishing a
heartier dish, the whole of which is
flavored with the meat, as in meat
pies, stews, etc. In combining meat
with some preparation of rice, flour,
potato, hominy or some other starchy
food, we obtain a dish that comes
nearer than meat alone to being a
perfectly balanced ration.
A great deal can be saved by using
"bone, trimming, fat and scraps usual
ly thrown away. Make the butcher
give you the trimmings from the
piece you buy. You pay for them, and
hence they belong to you. The bone
and trimmings may be used for soup
or stews. The fat can be rendered
and used for cooking purposes. Save
all bones and left-over scraps from
your cooked meats. Almost any meat
bones and trimmings may be- used
for soups. Drippings may be used in
stead of butter in the crust of meat
pie, etc. Practically all left-over meat
can be prepared and served in some
appetizing manner.
Just as much nourishment is ob
tained from the less expensive cuts of
meat the shank, brisket, shoulder,
chuck, flank and plate of beef as
from the more expensive steaks and
roasts. Properly prepared, these cuts
are most appetizing. However, no
matter 'what the cost of the meat
whether it is the cheapest variety or
the choicest steak it cannot be used
to its best advantage unless it is
properly cooked; poorly prepared
meat is a waste.
The chief difficulties met with in
cooking the cheaper meats are their
toughness and lack of flavor. Pound
ing, scoring and chopping breaks the
tough muscle fibers and long cooking
just below the boiling point (after
the first ten minutes) will make even
the toughest of meats tender. Boil
ing water or intense heat, as in roast
ing or pan-broiling, hardens the al
bumen near the outer surface of the
meat, thus keeping in the juices and
natural flavor of the meat. Hence the
meat should be cooked rapidly for the
first ten minutes, after which the heat
should be reduced and the meat al
lowed to just simmer until tender.
Fireless cookers and casseroles are
ideal for tin's long cooking at low
temperature. The flavor of the meat
If you enjoy the exquisite flavor of Russian Caravan Tea you can now se
cure the finest procurable. Be sure and ask for RIDGWAY'S
"Russian Caravan" Tea. It is packed only in 1-lb., -lb. and
-lb. airtight tins with a Black Label. Your grocer can get it
for you. Try a 'i-lb. tin for 25 cents. It's most delicious and
very economical.
Awarded Gold Medal, San Francisco, 1915
Awarded Grand Prize. San Diego, 1916
H. J. HUGHES CO., DISTRIBUTORS -
of Lines
AVY blue velour cloth is
cunningly converted into
plaits and hands which
the plaitings in the way they
1 go. I he front yoke, the
muffler collar and the ar-
mfnt of littlp hells trivf a
hful grace to the coat, and the
with its belted in "inserts of
aitinss is ahso utelv new. A
at of black velvet with the
slashings and up-turiuugs
a final touch of distinction
costume.
may'be improved and additional fla
vors given it by cooking with vege
table and seasonings.
Following are recipes for prepar
ing inexpensive meat dishes:
MITTOV RAGOUT WITH FARINA BAM.9.
lp pound! neck of 2 cupfuls hot wl"cr
unit I on Salt mid popper to
I tahlespoonful butter tame-
or drlpplPKo 1 tiny leaf
1 tahlospnnnful flour 1 clove
1 onion, chopped Hnriff of paisley
1 carrot, diced '4 can of peat
Remove bone and gristle and cut
meat into small pieces. Put fat in
frying pan; when melted add flour
and brown. Add carrot and onion
and when browned add meat and
sear well. Add hot water and sea
sonings, put in a kettle, cover and
simmer for two hours. Add peas ten
minutes before serving. Dish up on
a platter and surround with farina
balls, made as follows:
FARINA. RAM.B.
U cupful farina l yolk
1 cupful milk ('rumba
teaaponnfu! aalt 1 era
'4 loanpoonful pepper Fat for frylnr
Few drops onion juloe
Cook farina, milk and salt in double
boiler one hour. Add pepper, onion
juice and . ell-beaten cgg-volk, stir
well and set aside to cool. When cold
roll into little balls.' Dip in slightly
beaten egg, roll in crumbs and fry in
deep fat. Rice may be used the same
way.
MOLDED VEAI-,
H'S. knuckle of veal Orating of nutine.
I small onion, sliced. 1 T. chopped paraley
Salt and pepper. 1 T. tumnto catsup
Wipe the meat, put it in a kettle
with onion and salt, cover with boil
ing water and cook gently until the
meat is tender. Removv. the meat
from the liquid and put it through a
food chopper. Reduce liquor to one
cupful, add it to th'e meat, add season
ings and press into a round mold.
Chill.
8TIFFED FLANK STEAK.
1 thick flank steak. Salt.
1 c. bread soaked In Pepper.
watr. Se.
1 esrft. 2 T. flour.
1 small onion, chop- 'i c. drippings,
pcd. 3 c. boiling water.
Score or pou..d the steak. Make a
dressing of soaked bread, egg, onion
and seasonings. Spread this dressing
on the steak, roll up and tie with a
cord. Sprinkle with satt and pepper
and dredge with flour. Heat drippings
in a frying pan and brown the meat
roll in the not fat. Remove meat, add
hot water and let boil two minutes.
Pour this gravy over meat roll and
cook slowly unt'! tender in casserole,
steamer or fireless cooker. If steamed
or cooked in fireless cooker, the roll
should be browned in the oven before
serving.
MEXICAN HASH.
2 lbs. brlaket of beef. 1 onion, chopped.
Z T. butter or drip- 1 awe-t red pepper.
plnjca. needs and chopped
1 pint dried lima fttie.
beans. Flour. '
Salt.
Cut meat in small pieces and brown
in butter or drippings. Soak beans
in cold water over night. Drain,
cover with fresh water; heat slowly,
keeping water just below boiling
point. Add salt, meat, onion and red
pepper and cook slowly until meat
and beans are tender, renewing) the
water if nccessarv. Thicken the
sauce with flour. Kiother's Magazine.
s
i;
War-Time Economy Cakes
Good cake is a very ucftil medium
of nourishment, mid should not he
eliminated from the menu. Here are
sonic suggestions to toothsome, in
expensive kinds:
Family Fruit Cake In this cake ap
pears neither eggs, butter nor milk.
To make it sift together one coffee
cup wheat flour and one of whole
wheat flour, also a teaspoon of baking
powder. Mix together a cup of cold
water, a cup of brown sugar, half a
cup abutter substitute, half a cup seed
ed and chopped raisins, a pinch of
salt, a quarter teaspoon each nutmeg
and mace, half teaspoon cloves and a
teaspoon of cinnamon, and boil for
three minutes, counting from the time
boiling begins. Cool and when luke
warm add to the dry ingredients. Slir
in a teaspoon of soda dissolved in
three tablespoons of warm water, and
a half cup of chopped nut meats. Stir
hard for five minutes, then turn into
a pan lined with paraffin paper and
bake for one hour in a slow oven.
Spice Cookies Roil together three
quarters of a cup clarified drippings
or butter substitute, two cups mo
lasses and a tablespoon each of
ginger, cloves and cinnamon. Cook
for three mirtutes, cool and when
lukewarm stir in enough whole wheat
Hour to stiffen sufficiently to roll out.
Last of all stir in a level tablespoon
of baking soda dissolved in two table
spoons warm water. Roll out, cut
To)
jo.
Sold Only in Special Waxed Wrappers
To Preserve Its Quality Purity and Freshness
A Round
of Rockers
For our August Clearance Sale .
at both stores All Week.
HUNDREDS
OF SMALLER
SIZES
In parlor and liv
ing' room rockers
are priced Juat
for this wak at
a ii oh saving; thnt
you cannot at
l'ord to mia...
THIS MAHOGANY ROCKER
Cane scat and
back, at. .
$12.75
Velour scat and back mahogany
rocker, in rose, blue and tans,
similar to cut $13.50
We Save You Money-There
17TH A HfiU'ADn
w w w mm mdW
Consolidated with Raymond's
ii Hill i 'I' mm .i.r'. uwmi
From Healthy Cows t
To Sterilized Bottles
The best milk can be produced only on farms of plentiful
pasturage and by strong:, healthy herds. It's important also to have
it reach consumers quickly.
Alamito Pasteurized Milk
comes from the large, fertile farms of Doug-las, Washington and
Sarpy Counties. It's (he abundant flow of well-cared-for cows that
roam contentedly in roomy pastures, away from the noise and
smoke of suburban districts. . 1
Our years of experience taught us how to get this milk to our
customers with all possible rapidity and sanitation. Over twenty
large auto trucks bring it daily from the country to our modern
plant. There it's pasteurized the last possible step towards purity
and safety. ,
Bottles are sterilized, filled and capped by machinery, and de
livered "before breakfast."
'Phone us or ask your grocer for ALAMITO.
Alamito Dairy Company
DJUjIai 409 Council Bluffs 205
SCHOOLS AND
if
SAINT MARY'S COLLEGE
TERRACE HEIGHTS, WINONA, MINNESOTA
Accredited to the University of Minnesota
An ideal Boarding School for your son. Five com
plete courses: Pre-Academic, Academic, Collegiate,
Commercial and Agricultural. Careful mental, phys
ical and religious training. Surroundings beautiful. Lo
cation healthful for study and athletics. Campus 120
acres. , '
Write for Year Book
Address, The Registrar,
SAINT MARY'S COLLEGE,
Terrace Heights, Winona, Minn.
and bake in a medium oven for fifteen
minutes.
Nut Rolls Scald half cup fresh
milk, add hall cup boiling water and
when it is lukewarm add three
quarters of an yeast cake which has
been crumbled and softened in thre!e
tablespoons warm water. Add half
tablespoon each lard and butter, two
tablespoons each molasses and brown
sugar, a cr of chopped English wal
nuts, halt cup white flour and enough
whole wheat Hour to make a dough
that can be kneaded. Knead for five
minutes, cover and let rise for art hour,
then knead tor two minutes, pull off
pieces the size of an egg, shape into
oblong rolls, and bake for an hour
in a moderate oven, brushing the
tops when nearly done with sweet
milk. "F
Chocolate Cake Cream half cup
butter substitute with two cups
brown sugar. Melt two ounces of
grated chocolate in a cup of boiling
water and add. Sift two and three
quarters cifps of whole wheat flour
with a teaspoon of salt and one of
baking powder, and add to the rest.
Beat two eggs well, and add the?
stir in half cup each of chopped
raisins and chopped nuts. 'Last add
a teaspoon of baking soda dissolved
in two tablespoons of buttermilk.
Turn into a pan lined with paraffin
paper and bake slowly for three
quarters of an hour. Woman's World
Up
BIO EAST ROCHEnS
overstuffed tappgtrtfR and
leather. 813.50. 1S.75
"1 ' S22.50
The rocker exactly Illustrat
ed, In blue velour.. $18.75
This Oak Saddle
IdleQO oe
at..Uill
Seat Rocker,
Are Reetoat
'TifrA
W J '
1513-15 Howard Street.
COLI.KGE8.
Wl m mm .m
1 Witt Nil id ;
MM
mini
