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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
.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.
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
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
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 ;
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,
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
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 |
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
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
Hot coops mean co'ds and roup by
Too much sun is as great an evil as
A serious setback in growth is never
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
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
HERE IS A CHANCE
TO GET THIS
Bridge, Beach &. Co.
Superior Cast Range
AT YOUR OWN PRICE
Last 5 Years for
Coal, 15 Years
and they last
Has the TRIPLEX
clears the fire box
of cinders and
ashes in two
dust or noise.
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
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
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
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.
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.
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
"Did you get out in time, then?"
"What are you so thankful about
"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
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.
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
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
(Copyright, IWV, by \V. N. L'.)
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