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About The Falls City tribune. (Falls City, Neb.) 1904-191? | View Entire Issue (Oct. 21, 1910)
CASSEROLE COOKING RECIPES Fish Cooked In This Style Delicious Beats All Kinds of Old Time Hashes and Stews Reef en casserole.—Take 2 pounds of skirt of beef and out into neat pieces. Melt a small piece of butter in the casserole and fry in it two fine ly-sliced onious and one carrot and turnip cut into riio*> Move the vego tables to one side and lay the pieces of meat in the butter and fry for a few minutes on both sides. Sprinkle with salt and, if liked, add a little chopped parsley, Put the cover on closely and • place th^ casserole either on the stove or in the oven for about three hours. Skim well before serv ing. .Fish cooked en casserole is deli clous. Take as many fillets of plaice, haddock or whiting tin fact almost any kind of fish that Is liked) as are required. Season with pepper and sail and spread each with some forcemeat. Roll each piece and p'ace in tin1 cas serole, which must be well-buttered. Add half a pint of fish stock (made from the bones and trimmings*, sprin kle with chopped parsley, cover close ly and cook for about twenty minutes Another method is to fry three tin* j onions in the butter before putting the fish into tlio casserole Then sprinkle I with flour, pour in tin stock and let it come to the boil. Draw tile cas serole from the fire and let the fish cook in the sauce for half‘an hour. These are the recipes for homely casserole cooking. The addition of a few button mushrooms, some highly seasoned forcemeat balls, oysters, peas, etc., will transform a plain dish into one which may grace the table of a king; and when once the art of cas serole cooking has been mastered, va rieties of flavoring, etc., will suggest themselves to even the most ordinar ily intelligenced “general,” and the in sipid stews and hashes with which we were wont to be regaled become, hap pily, things of the past. When Ironing starched clothes, if the iron is dipped quickly into cold wa ter each time when taken from the stove the starch will never stick and the clothes iron smooth and so quickly you hardly realize you’re started be fore you're done. Powdered boracic acid sprinkled on lace yoke or collar, then laid away for a day or two, then well shaken out, will remove the soil. Fasten firmly at the center of back tape or ribbon, which is run through heading in underwear. This keeps it from being pulled half out or lost en tirely in laundering. Linen pieces should never be put through the wringer if you would avoid the little wrinkles that are so hard to press out. Small tucks will iron smoother and look better if ironed on the wrong side. If knit wear, bath towels, etc., when taken from the lines are smoothed with the hands and put on the bars to air, will be ready to put away by the time the bars are needed, for the ironed clothes. To avoid the unsightly fold so often seen on top of a sleeve of starched shirt waists, fold at the seam, iron the upper, then the lower side, not letting the 'ion within an inch or two of the edge: then open the sleeve, fold with the unironed part in the center of the sleeve and press carefully. Delicious Dessert. Cut even slices of bread not less than one day old, butter and stack three or four high. Heat fruit juice left from canned fruit or melt a glass of jelly, adding enough water to cover the bread which has been placed In a dish deep enough that the liquid can cover the bread. Have the liquid hot and let it stand on bread until thor oughly soaked and then allowed to get cold. Turn bread out on plate and slice like layer ice cream. Serve with plain or whipped cream. When can ning fruit it is a good plan to put any surplus juice in pint cans for this pur pose. Hungarian Goulash. Cut one pound of good round steak into Inch cubes and add an equal quan tity of thinly sliced onion. Put one half cup butter into a large saucepan and when it bubbles put fn the meat and onion. Bet it brown W’ght'y, then m . slowly for three hours, or until the meat is tender. Do not a;' l water, as the juice from the meat and onion will make a gravy. One-halt hoar be fore it Is done add salt, paprika, and a little stewed tomato He sure to add entire amount of onion. Is none too much. Corn Pudding. Scrape half a dozen ears of corn, beat two eggs together, add half a teaspoonful of salt and a tahlespoonful of sugar and mix with the corn ker nels. Stir in one and a half cupfuls of milk and pour the whole into a pudding dish. Hake the mixture two hours and serve.as a vegetable. Water Sponge Cake. One egg, one-halt cup sugar, one half teaspoon lemon juice, three table spoons cold water, two-thirds cup flour with one even teaspoon baking ' powder. Beat yolk, add sugar, and | beat again; add lemon juice and wa- | ter, then fiour, lastly *he white of egg ; beaten stiff WATER TROUGH FCn FOWLS Convenient Rc “ptacle for Chickens to Drink From Is Necessity on Stock Farms. On a stock farm, where chickens are being raised, it is Important that water is always convenient for them, or they will often drown in attempt ing to drink from the stock tanks, es pecially when the water becomes a little low. ft is advisable to have water In as niHiiy different places as possible. In receptacles convenient for them to drink from. Old fruit cans, Chicken Trough. either round or square, can bo made to answer the purpose of a good wa t'ring trough. The tops of the cans rbould be pounded down, not cut, so as not to injure the fowls' feet should they, Rt« p over (hem. Any 1 that will hold a dozen or more cm.. , set close together that they cannot lie up set, will answer the purpose for a frame. If small chicks have access to the frame, clean stone should be dropped in the cans; then they can easily climb out before drowning. GIVE CHARCOAL TO POULTRY One of the Best Stomach Correctives That Can Be Found and Is a Necessity for Chickens. Charcoal is one of the best stom-, aeh correctives that can he given to man or beast and is a necessity for j healthful chicken raising. When soft 1 feed In the way of mashes arc fed to the fowls, charcoal is very essential, j for it corrects any tendency of the food to sour and greatly assists tse 1 process of digestion. It has been prov en that all poultry will grow and fat ten faster and the meat will be more delicious in flavor when charcoal is fed to them regularly; in fact, in all the large fattening plants charcoal is regularly fed to all the fowls in the fattening coops. Charcoal can he pur- | chased at any poultry supply house, j but can easily be manufactured at j home. If you burn wood in your I stove, there will be plenty of charcoal in the ashes to feed a large flock of fowls, if you don't burn wood, take some corn cobs and put in the oven till they are thoroughly charred. Corn and cob3 may also be partly charred at times and fed to the hens with profit. The Farm Poultry. With the common knowledge of the earning of the farm flocks have come i a desire to keep more fowls and make ! their keeping a special department of ; the farm operations. On most farms it will prove better * and more economical to allow the poultry free range during favorable weather and fence off the lawn and | garden. The gains made by chickens during the summer are rapid and poultrymen are fast beginning to realize that if ; have large healthy birds they must have abundant range during the period when they are growing and de veloping. Purifying the Yards. Frequent rains and excessive heat will cause the yards to be in a very unhealthy condition, unless the sur face soil is spaded or turned under in some manner, especially on heavy clay locations. If spading Is too la borious, then the yards may be bene fitted by sprinkling them with a solu tion of copperas or blue-stone, dissolv ing one pound of the mineral in two gallons of water and sprinkling through the nose of an ordinary water ing pot. A few spoonfuls of carbolic acid in the solution will also be of an advantage. Hot coops mean co'ds and roup by and by. Too much sun is as great an evil as too little. A serious setback in growth is never fully recovered. It is easy to hold cockerels too long and feed away the profits. Market < verythlng not making val uable use of every kernel it eats. If you chicks are ailing and you don’t know the reason, look for lice. One b: d egg may lose a customer and puts a question mark on the week’s production. Moulting is a great strain. Give pourishtng food. A little iron tonic in the water is good. Fresh bones from the butcher shop, pounded fine, are superior to the commercial bone meal. Green food is cheap feed, and hens will lay much better than when kept on an exclusive grain diet. The profits with poultry are largest when the fowls can eat what would otherwise be thrown away. Nine-tenths of the young chicks die from being infested with lice and mites. Grease on the head and under the wings is good. During the very hot weather the chickens get dumpish and lose their appetite. A change of food during this period will heip them See that they have plenty tf pure, fresh wa ter. HERE IS A CHANCE TO GET THIS $55.00 Bridge, Beach &. Co. Superior Cast Range AT YOUR OWN PRICE FIRE BACKS Guaranteed to Last 5 Years for Coal, 15 Years for Wood, and they last longer. . X;T. I Has the TRIPLEX GRATE which clears the fire box of cinders and ashes in two seconds, without dust or noise. u Call at Shildneck Bros, any time before November 19th, 1910 and you will be supplied with a card upon which to write your name and address and the amount of your bid and place it in a sealed box which will be opened at 3 O'clock P. IVL, Saturday, November 19th, 1910 and the card bearing the name with the highest bid gets the Range. We consider this Range the best value on the market for the price ($55-*>o) and it is likely some one will get it for con siderably less. Why not you? This range is th e result of 75 years progressive effort of one of the largest stove makers in the world. A firm who has always catered to the best trade and never attempted to build a cheap article. They make stoves especially adapted to soft coal, which outlast all others. Call and see the Range and place your bid early. # Shildneck Bros., Salem, Nebraska cooking Helps. Serv < n loaf of baked dressing with your roast, of beef. Try a spoonful or perhaps two or 1 mttp'e iron on your warm apple pie. Arrange cold rice in bal's. roll in ■ coro"n :i. and serve with boiled cus- i tard. Keep a box of parsley growing in j your kitchen window or on your back j porch -nd use it for dressing tonne ! in. b eon. or chopped for sandwich filling. Out side salt pork thin and fry n j crispy brown. Garnish with lemon ; quarters and parsley and you v ill not miss the more expensive bacon. Stewed Apples. The cores should be removed from the apples before peeling. When peel ing be careful not to break them. Oov er with water In which a cupful of i sugai is dissolved, and stew gently un j til the apples are transparent. Lift them from the syrup with a strainer | and place in a glass bowl. When per fectly cold fill the centers with red | felly and, if desired, mask the tops . with a spoonful of orange marmalade i Stew down the syrup until it is quite | thick, season with lemon juice and ! pour it around the apples. Salted Veal. Put one tablespoon!ill of butter in i the chafing dish, when hot add Hire \ tablespoonfuls of cream, seasoning <•!' j salt and pepper, dust of powderc : I mnc«» and red pepper. When very hi.i | add one cupful of veal cut in dice, : I low to heat thoroughly and serve. This is a delicious way of serving veal, and will often taste so much like chicken that it can scarcely be recog nlzed as anything else. His Lucky Escape. "Thank heaven!” exclaimed a man watching the ticker tape mark the fall of storks. "Are you short of the market?" asked a man, dripping with the per spiration of heat, humidity and excite ment. "Oh, no." "Did you get out in time, then?" "Oh, no." "What are you so thankful about then?” "Why, they broke me, but if I had had any more money they would have broken me harder ” In Brittany Matrimonial Candidates j Are Herded Together and Mar ried in a Bunch. Over in France they have a way ' of getting rid of till the undesirable I features which In the United States go with getting married. They have [he scheme in operation in Brittany. In Brittany they do away with the best man and bridesmaids and ushers and other such Impedimenta strewn in the path of Hie American celebrants of the matrimonial ceremony. Even the dressmaker and the milliner and the florist are given the laugh. Their goods aren't needed. The caterer is the only tradesman who profits. About, the middle of January every year there is a general round up of all the men and women who have been engaged within the twelve month. They are herded together in one place, and on the appointed morn ing along comes the priest and mar ries them in a bunch. No fuss, no feathers, no "Lohengrin" or Robin Hood stuff, no ushers or bridesmaids to carry away your stickpins and your brooches. And everyone wears the national costume, simple in construc tion though gaudy. There were 27 couples married at Plougastel January 11, 54 people, 54, count them. Among the 54 were only four names. Everyone married was a Legal!, a Jeseuquel, a Thomas or a Kazeneuff. Fifteen of the brides were named Marie and three were named Marie Legal!. The caterer got his lake off from the barbecue which followed the cere mony. He served 27 sheep, and six cows at the wedding breakfast. Keeps Farrt'iv Prisoners. An almost incredible story comes from Naples to the effect that a wine merchant named Rea, who appears to be out of tils mind, has been keeping his wife and eleven children shut up for the last five years In twelve differ ent rooms in a country house near Naples. He seems to have watched over his prisoners with the utmost vigilance, feeling them with small portions of maize, potatoes, eggs, and sometimes of fowl, lie recently al lowed two of the eldest sons to take short walks in the neighborhood of the house. Although under close su pervision, they managed to make their plight known to some neighbors, who in their turn infi rmed the police, with the result that the father was at once arrested. The release of the prison JMET I G POWDER j it costs less than the hi^rh-price / trust brands, but it is worth as . / much. It costs a tritle more than i the cheap and big can kinds— A it is worth more. But proves its A real economy in the baking. Received Highest Award World’s Pure Food Exposition Use CALUMET—the Modern Baking Powder. A At all Grocers. ers afforded a very touching spectacle, the meeting between the mother and her sons after f)vf> years' separation being most affec'frg Burlesque Wedding Guests. Poulbot, a Paris caricaturist, having determined upon so commonplace a step as getting married, decided that he would be married in no common place way. He ashed all ids friends to the wedding, but there was a sine qua non condition attached to the in vestigation. You hail to go with a "mede-up head," or you would not be admitted. Preferably you were re quested to make up as a country cousin at a village wedding. Some guests arrived as ancient peasants, others as village Idiots. There were several bluff squires and rural elderly gentlemen with means, ;r number of retiri d officers and exuberant uncles from the south, besides fierce military gentlemen from the hottest stations of Algeria. The only persons who wore their natural physiognomies wen the couple most concerned. They had drawn the line at making up them selves as a burlesque bride and a comic bridegroom. MAIL ORDER PIRATES They sail the high and low seas of commerce. They pay millions a year for advertising. Their profit is millions. Spike their guns with generous advertising in this—your home paper. Use the mail order’s own weapon— ADVERTISING ~i i (Copyright, IWV, by \V. N. L'.)