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About The McCook tribune. (McCook, Neb.) 1886-1936 | View Entire Issue (March 31, 1910)
- -- MARION John Moss of Danbury had a load of hogs in town lust mid wcok Wm Eifert contemplates instiling a butchor cooling room in his moat mar ket to bo prepared to handlo all kinds of fresh meats J E Ploth from south of town re turned last midweek from Goldendale Wash loaving his son Roy who had been operated upon for apendicitis do ing nicely R E Bacon and wife were McCook I visitors Sunday and Monday Webster McLain of McCook was in town last mid week supplying our mer chants with coal oil and gasoline E E Kostor of Lincoln state organ- izer for the M W A was in town last 1 mid week with a view to organizing a camp hero i Geo Jackson of Oberlin finished ing a portion of the elovator to its new site the first of tho week Powell Nilsson shipped out hogs and sheep tho first of tho week Tho now alfalfa mill is progressing B rapidly Mm S E Boyer of Danbury visited Grandma Gockley Monday BARTLhY Mrs Marion Rittonburg has gone with her children to her now homo near Fort Morgan Colo Mr and Mrs John Dur bin her parents went with her as fai as Fort Morgan whore Mrs Durbin re pained and Mr Durbin continued hi Sjourney o Denver from there to Chey pnne Wo a d thence to GrovorColo where ho is erecting some residence buildings Seward Flanigan took a carload of logs of his own raising to Denver last week and received the highest price ver paid in that market Frank Neiswanger of Cambridge was i visitor hero a few days ago Frank arts was a Denver visitor me day last week Mrs Roy Hindman was over from the 3eaver a few days visiting her parents 4r and Mrs Axtell It was formerly the Department of the ntorior under Garfield It is the De partment of the Inferior under Ballin er Harry L Brown returned from Brush olo Saturday night F G Stilgebouer is having a new ower built for his water tank l rank mark will go to umana in a hvr days i TlotfTior lms rrnnft tn OmnTlll f Itli the view to moving there soon 1 M D Ilobbs returned from Fort Jorgan Colo last week Mr West went to Red Cloud w evening to move his household goods hartlev Ho will reside in the Down operty on the east siae of town Mr G W Jones is still improving ih fair prospect of his full recover Joseph Walkington went through here r Twin Falls Idaho one day last week or several years Mr Walkington was a osperous farmer in North Valley Pre- c t His fimily will join him at Twin lis in a few days Mr and Hoover are in wa visiting relatives and friends Mr and Mrs Frank Ro ins will leave r WashingtoT to make their home Near the 800 Mark Gerald Wilcox of McCook Neb uto the best known cattle and hug freners all the section of the state was at tli y rds yesterday with three carload of jl steers that sold straight for 790 iis was Mr Wilcoxs first trip to this krkel and the way his cattle sold w s ry pleasing to himg With his broth- Mr Wilcox feeds very extensively id these brothers feed scientifically iey own a farm of about 2500 acres of id and also own their own feed grind i They have a way of griuding corn 3 alfalfa and mixing them together present they are feeding about 500 tie 600 hogs and 2000 hmhg AM v n unrwiiixxrE33CMMnwnaiBHiBcniBB s large amount of stock is leu uu ly tho sama ki d of ration groui d n and ground alfalfa Our hogs t feea themselves said Mr Wilcox use self feeders both in feeding th jjs and the cattle and find that the rk the most satisfactory way Not is wasted and both the cattle an fcs make better gains in weight thai fen fed the old way We have testet nd are satisfied with it There is nc talking it is the ground feed that nts It may be all very well to sew out whole ears of corn to cattle tc and wast and let the hogs run aftei im and pick up what there is ieft about on the ground But for quid firns and the most satisfactory re s give the cattle ground corn and lind alfalfa mixed We have fatten Bogs in this way in 40 days and made In gain more in that length of time p formerly in twice that length of h in feeding the old ways And the same can be said of cattle feeding file fed on a ration of ground corn ground alfalfa mixed to the proper bwill fatten faster than in any other Our lambs are doing well and in all the stock we have on feed are g well We have an ideal feeding ate and that eoes a good ways in sr the work My first experience on Kansas City market was very satis fry Kansas Uity Urovers HiflTS ON COOKING CULINARY MATTERS DEALT WITH BY EXPERT Sifting of Flour Important If Lightness of Bread or Cake Is to Be Attained How to Make Really Good Soup Flour should always bo sifted sever al times as this adds to the lightness of bread or cake When sour milk is to be employed with tho flour cream of tartar or baking powder is omitted and only soda used Tea bis cuits made with soda and sour milk are delicious southern delicacies A quarter of a teaspoonful of soda is suf ficient for a quart of flour Crumbs that are to be kept for any time should be put in glass jars Jars with the tight screw tops used for pre serves are excellent for the purpose The crumbs will keep better if the bread is first dried in the stove then grated and bottled when entirely cold All scalloped dishes include crumbs in the mixture and a dry dust of them on top For chicken souffle put a table spoonful of butter in a pan and melt it Into this stir a tabiespoonful of flour until smooth Then add a pint of milk and stir continually until it boils Add a cup of stale bread crumbs and cook one minute Take from the fire and add a half teaspooiiful of salt and pepper and parsely to taste with one pint of cold chopped chicken and the yolks of three well beaten eggs Beat the eggs to a stiff froth and stir care fully into the mixture Pour into a greased Caking dish and bake in a quick oven for twenty minutes Game fish and oysters can be used in the same manner The freshness of green vegetables adds much to their taste and diges tive qualities A withered vegetable may be freshened by soaking it for some time in cold water but it will never be the same as the fresher thing The vegetable plucked from the garden with the dew of sunrise and in the pot with noon holds the flavor divine it still breathes the sweet breath of Mother Earth It is not correct to wash meat and game When cleansing is needed scrape the bird or joint with a sharp knife and wipe with a cloth dipped in a weak solution of bicarbonate of soda and water Wipe afterward with a fresh cloth dampened in water alone If boil meat is unduly strong it may be soaked for an hour in soda and water Never pierce meats or game while cooking for this allows the juices to escape For stews and soup put the meat on in cold water gradually heat ing it and letting it simmer only till done When meat is put on in boiling water the outside is at once formed with a shell like coating which con fines the juices Fast boiling is ruin to both nutriment and taste Few housekeepers understand the trick of making soup out of a stone as the fable put it A continuous stock pot may be had by carefully put ting away every clean bone and frag ment of meat in the ice box for the next days use Immediately after breakfast put these on in fresh cold water and set the vessel where the stock will cook slowly When done let it stand till the grease rises then skim strain and add vegetable dice rice or barley with a further cooking till these are done Vermicelli and home made noodles with a good stock make nutritive and delicious soups Rice with Fig Sauce Soak a cup of rice in one and one fourth cups of water for an hour then add a cup of milk turn into a steam ccoker for an hour Stir occasionally with a fork the first 15 minutes Care fully look over wash and cut fine enough figs to make a cupful Stew in a pan of water to which has been added a tabiespoonful of sugar till they are thick Serve a spoonful of the hot fig sauce at the side of each saucer of rice Dates when in mar ket or well sweetened dried apricot sauce can be substituted for the figs A Quick Lunch Lunch at a railroad station means for some people two pieces of half raw dough called bread a sample of butter hidden beside a small scrap of partially cooked ham that wont stay inside of the sandwich and wont come out And the description is not complete without the admission that it is grabbed and bolted while the clock hand jumps from minute to min ute It doesnt sound nice and the de scription ought to be enough to in sure a well developed case of indiges tion Scotch Currant Bun Two pounds of currants two pounds of misins one fourth of a pound of al monds one fourth of a pound of or ange peel one ounce of ginger one ounce of cinnamon one ounce of all spice one pound of flour and one tea spoonful of baking powder Stone raisins and mix with currants halve almonds and cut peel in small pieces sift flour and spices Mix all together with sweet milk into a stiff mixture From the Womans Home Compan ion Boiled Cider Boil three gallons of perfectly sweet cider down to the one gallon and bot tle while hot Superior to brandy for fruit cake or mince meat Skim care fully and see that it does not scorch while boiling Copper brass or agate should be used never tin A brass kettle thoroughly cleaned with vine gar and salt and washed in clean wa ter is about as good as anything you can use HERE IS HAWAIIAN DELICACY Sweet Potato Dish That Is Worthy of a Piace on American Tables The Hawaiians make a uniquo sweet potato dish and call it koele palan Mash some fresh boiled sweet potatoes reheat them in a cocoanut cream which is given below and servo hot For the cream grate a cocoanut heat it slowly in half pint of milk When the boiling point is reached strain it through a bag Squeeze tho bag thoroughly to extract as much of the flavor and juice as possible and it will be ready for use The cream if preferred need not be strained but simply poured over the mashed po tato and mixed through It Add a large spoonful of butter and let the mixture become very hot and then serve If the mixture is formed into cakes and fried brown In butter it will make a novel and delicious dish at luncheon or whenever croquettes are appropriate Use the ingredients in proportions to suit the taste The co coanut cream just mentioned is also used by Hawaiians with bananas in a pudding and In various other disheB TRY THESE BREAD BOXES Idea That Will Be Something of a Novelty to Many of Our Readers Bread boxes are an artistic cheap and delicious way to serve many en trees as eggs chestnuts or greens They are easy to make but compara tively few women understand it Cut stale bread at least two days old in four inch cubes having first removed crusts Dip each cube into slightly beaten egg and fry in boiling lard in a frying basket Remove when golden brown and drain on brown paper Cut out a square from one side of the cube a quarter of an inch smaller than the box and dig out the crumb leaving the sides and bottom about a half inch thick Before using set the bread boxes in a hot oven to heat through fill with whatever mixture is desired and add the lid or not as preferred Curried Apples A dish to serve with pork chops Is made of thin slices of apples and on ions fried together in butter with a sprinkling of curry powder as season ing A recipe similar to that just given is a foreign one called Madras curried apples Peel and core four sour apples Cut them in rings Sprinkle with a little curry powder and fry till brown adding as they cook a few shallots cut in thin slices Cover the mixture and let it cook un til done Serve on a platter with boiled rice and a curry sauce For a curry sauce use a white sauce flavored with curry or a drawn butter or black butter sauce flavored in the same way and prepared from the drip pings in the pan A Dainty with Tea A nice litle dainty to serve with aft ernoon tea or a cup of chocolate or coffee is composed of crackers cov ered with sugared nuts Any kind of thin cracker may be used some per sons preferring a slightly sweetened wafer others liking a thin cracker or salted wafer For the mixture stir together a cupful of confectioners sugar a quarter of a cupful of chopped nuts and a quarter of a cup ful of cream lastly whip in the white of an egg beaten to a stiff froth Spread a spoonful of this mixture in center of the cracker and brown in a quick oven Apricot Souffle Put six ripe apricots into a sauce pan add a quarter pound of sugar and a quarter of a pint of water stir till cooked rub through a sieve and lay aside Blend two tablespoonfuls of flour with one heaping tabiespoonful of butter in a saucepan over the fire gradually add one gill of milk stir till it boils then add the apricot puree and boil again for eight minutes Remove the saucepan from the fire add the yolks of three eggs one by one then the whites of four eggs beaten up very stiffly Pour into a but tered mold and bake in a moderate oven for 30 minutes Serve at once Plain Orange Salad Housekeepers who are canny In other directions too often forget that a heavy salad is out of place at the dinner table Plain orange salad served with French dressing on let tuce leaves cannot be improved upon for most persons by any admixture Diced pineapple with orange is al ways delicious and for variety peaches or pears may be added Large ripe alligator pears at their best now in the fancy fruit shops are one of the possibilities Orange Walnut Candy White one egg juice one orange slight grating orange rind one cup English walnut meats confectioners sugar Beat the egg slightly add the orange juice and rind the nut meats broken in pieces and enough sugar to stiffen Knead roll out and cut into small squares Comanche Puffs Into a double boiler put 1 quart of milk When scalding hot stir in 8 tablespoons of j ellow corn meal 4 of sugar and a teaspoon of salt Cook 20 minutes and when cool stir in 4 eggs Yolks and whites beaten separately Pour into buttered cups and bake 20 minutes Home Made Cider Wash wipe dry and quarter apples Put through meat chopper using the finest knife Place In muslin bag and put In a fruit presser 3eJ3e sa IN CRANBEKRJf T MANY WAYS IN WHICH BERRY MAY BE SERVED To Get Best Results in Jelly or Sauce Tart Pie Cranberry and Rice Jel ly Cranberry and Apple Pie Pudding Baked Cranberry Jelly Cook one quart j of cranberries in one cupful of water over the fjre for ten minutes Rub through a sieve add one cupful of sugar and stir until the suar is dis solved then pour into jelly glasses This should not be allowed to boil or it will not jell Cranberry Sauce Wash one quart of cranberries then put them in a saucepan with one pint of water let them simmer gently until each cran berry bursts open Remove the cover of the pan add two cupfuls of sugar and let them boll for twenty minutes without the cover The cranberries must never be stir red from the time they are placed on the fire This is an unfailing recipe for the most delicious preparation of cranberries It is good with turkey and same Cranberry Tart Pie Pick one quart of cranberries free from all imperfec tions put In a saucepan add one pint of water one pound of sugar and sim mer gently until soft then mash them with a silver spoon until smooth some prefer them not mashed or rub through a colander to free them from the skins Turn out in a shallow pan to get quite cold Line pie plates with thin puff paste fill them with cooked cranberries and lay strips of paste across the top Brush over with beaten egg and bake quickly In a hot oven Cranberry and Rice Jelly Boil and press the fruit strain the juice into a saucepan and by degrees mix in with It as much rice flour as will when boiled thicken to a jelly Boil it gent ly stirring all the time Before re moving from the fire add four table spoonfuls of sugar Pour in mold When firm turn out and serve with cream and powdered sugar Preserved Cranberries Wash the cranberries and put them into a jar with two cupfuls of sugar Set the jar in a pan of water and let It boil gently for three hours Done this way they will keep indefinitely and are delightful to eat with bread and butter The juice prepared this way makes a fine drink for feverish pa tients Cranberry and Apple Pie Peel core and slice five large cooking ap ples Put a layer at the bottom of a pie dish Sprinkle with sugar Next put in a layer of cranberries and more apples and cranberries until the dish is full Moisten with half a cupful of water Cover with a nice short crust brushed over with beaten egg Bake the pie for about an hour in a moderate oven This pie is nice served with custard Custard Boil one pint of milk with the rind of a lemon sweeten to taste and add the beaten yolks of four eggs Stir over the fire until the eggs thick en Do not boil strain and let cool Cranberry Pudding Baked Pour boiling water on one pint of bread- crumbs melt one tabiespoonful of but- ter and stir in it When the bread is softened add two eggs well beaten and stir into the breadcrumbs Add one pint of stewed cranberries and sweet en to taste Bake in a well buttered J dish until firm Sersed with stewed cranberries or with sweet sauce Croutons Crusts are used in cream soups and afford an excellent way for using stale bread Cut stale bread in one third inch slices and remove the crusts Spread thinly with butter Cut slices in one third inch cubes put in a shal low pan and bake until delicately brown stirring occasionally and watching carefully that the crumbs may brown evenly If you are tired of cube shaped pieces by way of variety cut the buttered one third inch slices into strips making small finger shaped pieces which when browned in the oven are called imperial sticks A Roast Turkey Loaf Take a quart of cold turkey chopped coarsely and mix with a cup of soft white bread crumbs two beaten eggs a teaspoonful of salt a little pepper and if you like a small cup of chopped celery press into a buttered bread tin cover with strips of pork and bake for an hour serve hot with giblet gravy and cranberry sauce Harpers Bazar Beefsteak Toast Chop cold steak fine and put into a stewpan with a lump of butter and water to more than cover Boil 20 minutes then stir in a well beaten egg Season with salt and pepper and pour over toast Serve hot Bread and Butter Pudding Spread with butter two slices stale bakers bread cut about one inch thick make a custard of one egg and one i int of milk Salt sugar and fla vor to taste Pour over the bread and bake 20 minutes Little Helps To cook a pumpkin easily halve It remove seeds and bake in oven When lender scoop pumpkin out with a spoon and rub through a colander Scorching is prevented and time saved by tins method Pumpkin Fritters One pint of pumpkin boiled and sift ed 1 pint of milk 2 eggs one half tea spoon salt pinch of ginger 1 teaspoon molasses flour to make a batter stiff enough to drop on griddle as for buckwheat Jt vsrviWfw ji O t JMUt jiWZyT zfe 1 v - sswrv ir7 1 I i i TtfTff rrx i SELECTING YOUR SPRING SilST s Will prove to be a very real pleasure easy task and a ure if you will make it a point to look at orr stock of CLOTHES made by DaubeCohnCa cf Chicane Harvard Clothes arc strictly young meas clothes snappy and up-to-date styles All the latent patterns The workmanship is guaranteed to be the very hishust grade Youll be satisfied witk them The price is no more than you pay elsewhere for a good deal less value so why not get a KarvarcF and know you have e best For sale by fa Low Rate Tours Spring and Summer 1910 Plan Now a 5ooomiIe Summer Tour of the Coast- See the far west with its diversified sections broadening under scientific eultTra tion visit its incomparable cities with their environment of intensive land vea3ilu A coast tour is a broad education and the worlds greatest rail journey Qf Round trip central Nebraska to California or Puget Sound via drrfcc POU routes June 1st to September 30th pJ Round trip on special dates each month from April to July inehi3rre P I 5 Higher one way through California Portland and Seattle d r One way eastern and central Nebraska to San Francisco Los Angs Ies PD San Diego Portland Tacoma Seattle Spokane etc March 1 3 April 15 Porportional rates from your town Consult nearest ticket agent or write 3n freely asking for publications assistance etc stating rather definitely tva gencral plans L W WAKELEY G P A Omaha 1004 Farnam Steert Omaha Nefx Pa tzzs5zaawiKZKC33sx aWMHTnvTTVHvryTyY jmc I V Franklin Pres G II Watkins Vice Pres R A Green Cshr I The Citizens National Bank fc of McCook Nebraska r Paid Up Capital 50000 Surplus 25000 I DIRECTORS J V Franklin A McMillen R A Green G II Watkins Vernice Franklin MtksJLiJkiiAUM ltJlllUll IIJITTR I1 imUHI Phone 5o i 1 iiaiii t i t if JTfl I STANSBERRY LUHBER CO Everything- in Lumber At Live and Let Live Prices McCOOK NEB I D W COLSON FIRE INSURANCE AGENT I haveResidencerandBusiness Properties for Rent Office Phone 16 Residence Black 333 McCook Nebraska HIGHPRICED McCOOK Err- Living expenses have advanced 50 percent in the past few years but you can get the BEST OF ALL KINDS OF COAL at the SAME OLD PRICE of th Bullard Lumber Co Phone No i L j M O McCLURE Mgr F m 3 y H X v
