The Bryan Daily Eagle and Pilot (Bryan, Tex.), Vol. 17, No. 282, Ed. 1 Friday, October 18, 1912 Page: 4 of 6
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THAT TWO DOLLAR BILL
Or Lost on the High Road to
Happiness.
By HARMONY WELLER.
' Irma came hurriedly out of the big
department store and glanced along
the street. She looked at her small
timepiece and her brows puckered.
"It is late already!" she said to
herself and made straightway (or the
motor car which stood at the curb.
Jrma supposed it was a taxi.
"Drive roe quickly to 09 Riverside
drive" she commanded the chauffeur.
The man cast a quizzical glance at
the dainty person who had taken him
(or a taxi driver.
"Did you hear what I said?" in-
quired Irma half Impatiently.
"Yes miss." The man touched his
cap and with another odd smile that
- Irritated the girl he stepped out to
crank his machine.
Irma settled herself with a little
flutter of exhaustion into the corner
and took out her list of purchases.
So Intent was she upon making out
her rather large expense account that
she did not glance up until she real-
ized that the motor had swung in to
the curb at 09 Riverside drive.
She glanced quickly up to see from
the indicator what her fare was. Her
blood seemed suddenly to rush over
her being in a hot wave. Had she
deliberately stepped into a private
motor? There was no indicator and
no "For Hire" ticket on the front of
the taxi.
Irma stepped out and faced the
chauffeur. "How much do I owe you?
she asked trying not to color under
the very steady eyes of the good-look
ine driver. "The indicator is not
there."
She stood there her lovely eyes
seeming to challenge him to tell her
she had made a mistake. Yet stirring
within her was a desire to return the
smiles that still lurked in the man'i
eyes. Because of that desire Irma
repeated her demand. "Will you
kindly tell me how much I owe you?
Because of the growing wrath
in
her eyes the driver fabricated quick
ly. "My indicator is In the repair
shop. Since I have no idea of the dis
tance we will forget the fare."
"We will do nothing of the kind!
contradicted Irma. She opened her
great Cavalier bag and drew forth a
$2 bill. "That is about what I gen
erally cay." she Bald and extended
the money.
"I refuse to take it."
Irma looked back at him for a mo-
ment conscious that her cheeks were
flaming and her eyes sparkling
After a second she opened the door
of the motor and flung the money
within. "If you want to do the taxi
people out of their money there Is no
reason why I should help you" she
said and went Into the bouse.
pleased her to notice that the driver
was angry. He swung his machine
around so suddenly that for a second
it was about to turn turtle but it kept
to Its four wheels and went off down
the drive;
When it was well out of sight Nor
man MacVaue stopped his motor and
stepped out. He opened the door
picked up the bill that Irma Vlckery
had thrown therein folded It carefully
and put it in his waistcoat pocket. He
smiled as he did so but there was
lurking irritation in the smile.
He cranked the engine jumped in
and whirled at the speed limit back
to the shop whence he had come
An irate sister was waiting there
with eyes that flashed indignantly at
him.
"Where in the world have you
been?" she asked reproachfully.
If Grace noticed the flush on her
brother's face she supposed it was
4ue to her scolding.
"You said you would be about thir
ty minutes" he told her because he
did not know exactly how to mention
his escapade. "I am awfully sorry
but you see sis I am not used to
"chauffing. Where to now?"
' Grace smiled at her big good-look
ing brother. "I want to go up to
Lilly's for tea but It is rather late."
"And where does Lilly happen to
live?"
"09 Riverside drive."
Norman started and changed color.
Then he smiled. Perhaps? Yes
perhaps he might see his dainty
"fare" again...
"Lilly must be having an after
soon tea" he said without thinking.
Fortunately Grace had been getting
Into her motor and his words had
(alien on deaf ears.
Again Norman stopped at 09.
. "Dear." Grace told him sweetly
"If you have anything else to do you
need not call for me at 5. I can take
the car home."
"I have nothing else to do sis
Norman told her with surprising
Alacrity. "I will be here promptly at
."
Irma Vickery had been sitting in the
window. She started and leaned for
ward as Grace McVane alighted from
her motor. Irma'a heart fluttered. The
driver was her own special chauffeur
and Grace had not even offered to pay
him.
Irma sank back with relief. It would
he much easier to feel that she had
unconsciously used the motor of a
friend than that of a stranger. Irma
glanced out again and blushed violent-
ly. The chauffeur had seen her In
the window and with a swift motion
had Insured her secrecy by pressing a
finger to his lips.
The machine glided off and Irma
turned to greet the newcomer.
"You are so late Grace" Lilly said
by way of welcome.
"I have a new chauffeur" explained
Graoe with a peculiar smile. ""He
kept me waiting while I was chopping.
Oh I have the dearest new frock! I
must tell you all about it!" And Grace
went forthwith into a long description
of her latest extravagance not know-
ing that Irma Vlckery was palpitating
with the force of her curiosity regard-
ing that same chauffeur.
An hour or so later it was Irma
who made the movement to go. As
she arose the honk honk of a motor
horn sounded.
"Oh" exclaimed Grace remorse-
fully "my car was to be here at ft
and it is now 5:15. Lilly dear we
have had a lovely time; do come soon
and seexme!" Out In the vestibule
Grace turned to the other girls: "Come
on all of you into my motor. I will
drop you all out along the way."
Irma stayed behind hoping to be
overlooked but Grace linked her arm
with that of the shrinking girl and
drew her down the steps. "I most
especially want you" whispered Grace
so that the others might not hear. "My
brother Is here for a few weeks and I
do want him to meet you. He has been
a perfect angel today and played
chauffeur for me since Jackson Is off."
Grace drew Irma close to the motor
and Introduced her to the man with
his band on the wheel.
"There Is not room Inside for all
that bunch" Norman MacVane said
quickly; "some one will have to sit
outside with the driver. Do you
mind Miss Vlckery?"
"I much prefer it" said the girl
frankly. "Besides" she laughed "per-
haps I can Inveigle you into giving
me back my two-dollar bill."
"Never!" decided Norman as he
whirled away from the curb. "I am
going to have that framed for my
room."
"I would like to have it framed for
my room" suggested Irma. "Could
we not tear It and each have half?"
Norman was silent for a moment
then he looked at her.
"I know a far better way than that
of settling the difficulty."
"And we would'nt have to tear the
bill?" asked lima.
"No."
"Norman" came through the speak
ing-tube in Grace's laughing voice
"where in the world are you taking
us?"
Norman looked about. He was far
from the right locality. As he spoke
back to his sister his eyes were on
Irma. "I seem to have become lost
on the road sis." Then to Irma he
added "On the high road to to hap
piness."
(Copyright 1912 bv Associated Literary
Pre.)
AMERICANS FIRST IN TALK
Statistics Notably of the Telephone
Prove the Pre-eminence of
This Country.
We Americans are the greatest talk
ers in the world..
It might be hard to demonstrate
that fact beyond the reasonableness of
a doubt so far as ordinary conversa-
tion Is concerned but when measured
In talk over the telephone our prim
acy Is undiBputable.
Statistics carefully compiled for the
American Telephone and Telegraph
company based on actual figures of
the number of Instruments and wire
mileage In use In all quarters of the
globe and other exchange data war-
rant an estimate of 22000 million talks
transmitted by telephone In the year
1911 of which 14500 million were
within the borders of the United
States. Of every 100 telephone talks
we Americans perpetrate 66 so that
the combined number for all the rest
of the world Is but one-half of ours.
Our facilities for talking is also il
lustrated by the relative use we make
of the telephone as compared with
telegraph and letter mall. Taking on-
ly Europe and the United States Euro
pean letter talks In 1900 were three
times over those of the wire while
In thlB country the telephone messages
were half again as many as those
that went by mall Omaha Bee.
Moisture Necessary to Health.
The bloom on the cheeks of British
maidens is said to be due to the fact
that they live amid a moist atmosphere
all the year round. Conversely the
pallid and saffron tint of the average
American complexion Is to a ' very
great extent the outcome of the over-
heated Apartments In which fashion
and builders condemn us to pass our
days and nights.
It would therefore seem that there
Is a real need of a radical revolution
in our system of house-heating. Our
theories as they are generally put In
to practice are woefully wrong and
we are made to pay the price of our
blunders. Until we exchange our su-
perheated and badly-ventilated rooms
for these in which the air Is moder-
ately waim and constantly sweet con-
umptlon and catarrh bodily weakness
and "quirky" nerves bad complexions
and premature decay of womanly
charms are inevitable. Physical Cul-
ture. The Line of Astor.
The first John Jacob Astor was
born In the village of Waldorf Ger-
many In July 1764 and died in New
York in March 1848. His son John
Jacob Astor II. who was weak men
tally was born In 1795 and died in
1834 without Issue. John Jacob As
tor HI. son of William B. Astor died
In December 1887. John Jacob Astor
IV. his nephew was the Colonel As-
tor who died on the Titanic and he
was the only son of William B. Astor
II. William Waldorf Astor whose
young son is the fifth to bear the
name is a cousin or the late Colonel
Astor and son of John Jacob HI.
nf
l ..C'W'
w
WHEN the settler has chos
en his farm he will lose
no time In proceeding there
fo as to begin the new
round of existence at once
The farm may be of 3000 acres or
of 3.000 morgen which is about 6000
acres and it will be readily under
stood that in such a wide area of un
broken land there is much "to do. As
likely as not the farm will consist of
an almost unbroken plain with a few
undulations or perhaps It may have
a few rocky kopjes on Its borders to
vary the monotonous outlook. There
may be a watercourse which very
likely will be dry if the time of the
year Is between April and October
Most of the water-courses are dry at
that period of the year and form drifts
only which sometimes are a terror
to the trekker. For In Rhodesia the
farms adjacent to the railway are
pretty well all taken up and It will
be necessary to trek to some distant
spot either by bullock or mule wag-
on so as to enter into possession of
an unbroken farm. It is to be borne
in mind that while the "farms" are
large in size they are cheap enough
costing only wonie 6s. per acre for
the freehold and even then may be
acquired on extended payment terms
Surely there is every inducement here
to the farmer who would seek to own
his farm.
Mules and Oxen.
Tho settler must needs start off
with mules or oxen and slowly trudge
along from day to day towards his
destination. It is a pleasure to trek
on the veld. It is best to start at sun
rise and get on a good part of the
way before ten . or eleven o'clock
Then it is well to outspan your teams
and prepare the forenoon meal. The
outspan must be near water for that
is the first consideration for the mules
and oxen. They will forage for them
selves on the veld and pick up suf
flcient to keep them going from the
sweet veld grass. The heat of the
day is always trying and lasts pretty
well till 2 o'clock in the afternoon
when the teams may be lnspanned and
the Journey renewed. For the most
part the roads are good but some-
times the drifts are difficult to nego-
tiate and it is just as well to leave the
wagon then and negotiate them on
foot. It is characteristic ot the roads.
which are merely tracks through the
veld that near to the river-beds Ctey
are frequently broken up by the heavy
rains which have fallen during the
wet season and great chasms often
occur on the track. A detour must be
made to avoid these washed away
roads as if you travel in a "buck
board" or a covered ambulance wag
on you will certainly have a hard
lime oi it li you try to negotiate a
track that has been partially washed
away. The journey is interesting
enough as you push on in the cool of
the evening; then you may see game
of all kinds on the veld such as stem-
bok duiker reedbuck and all kinds
of antelopes and the supply of fresh
meat for the Journey depends upon
being able to stalk some of these suc-
cessfully. But there is plenty of oth-
er game not only of animals but
birds such as bustards guinea-fowl
and snipe.
But the trek to the farm comes to
an end and then the real business of
agriculture begins. The oxen mules
or donkeys which have brought you
bo far must now be utilized for break-
ing up the farm and the sooner the
work is started the better.
The clearing has first to be done
and stumping will roost likely be the
first task. It consists of removing
stumps of trees from the ground so as
to make a continuous field. The
stumps are the relics of the native
method of clearing the veld. They
break down the branches of the tres
and set fire to them at the base and If
possible the stump Is then removed.
More often than otherwise it is left
behind and the native cultivation goes
round about It. There are great ex-
panses of territory where such stumps
exist In large numbers and the only
thing for the settler to do Is to start
and remove them. They may come in
useful for building a dam over a
donga so as to conserve the water
supply; but In any case they must
eome out.
If the settler is wise he will have
seen that his farm has a large catch-
ment area as during the dry months
from April to October he will want all
the water he can get. Possibly there
is an alluvial valley with black rich
poll md a!org?ide may be a portion
of "red formation" foil or granite for-
mation. Th" p are the three princi-
r! sells In ':l'ocsla and It la usual
o rav Vni iii:i-s!ed on most farms.
' 11-ir uses but the "red
... mm m T r
formation will be found the one
which h asmostly to be dealt with
The black alluvial soil will be found
low down in the valleys and is always
fertile and the granite formation will
lie found higher up. It is good for
grazing but aso responds quickly to
the application of manure.
Ploughing Begins.
When the stumping has been finish
ed the way will be clear for plough
lug and this may be accomplished by
the aid of either oxen mules or don
keys. I3y the use of the lust taking
a team ot sixteen to a two-disc
plough it is possible to plough an acre
In one and a half days. The team and
plough will require three natives to
look after them. While the ploughing
Is important and mealies and other
crops must be sown there are other
things to seen to. To begin with see-
ing that there is no house to live In
it will be sufficient for the time being
to spread a large bucksail over a hori
zontal pole and so form a tent. The
next thing to do will be to build a
hut and a long time after a dwelling
house. Bricks are essential for the
farm buildings and a pit must be
sunk and bricks made without delay.
An average 'native will form about 600
a day bo that it Is not long before
a kilnful la ready. These are burnt
and building commenced at once.
First the stables then the cowhouse
and other places. Including the shed
for the fodder. It is wonderful how
huge a task it all seems when it is
first planned out. But time and steady
application overcome all difficulties.
and by and by the farm steading Is
complete. Next comes a dwelling-
house and when it is finished it is
pleasant to contemplate from Its
Btoep or verandah the work which
has been accomplished. The farm is
stocked with cattle and pigs; the
dairy is complete; the mealies are be-
ing planted and will he reaped in
March. Auxiliary crops are being
tried to see how they prosper and all
goes well.
If a supply of water Is available
from a river and artificial Irrigation
then a wonderful transformation can
take place as Intensive culture will
be possible and all kinds of fruit and
vegetables will be produced in un-
limited quantity. During the winter
months or from April to October the
rainfall throughout Rhodesia Is prac-
tically none. The rainy season com-
mences in October and ends in March
and during the remainder of the year
the country Is dry and parched and
the heat becomes greater as the rainy
season approaches. On farms where
there Is no river it Is necessary to
find water somehow and this Is done
by sinking a well or wells which can
be done at very little coat. Thus a
well 50 feet deep may be sunk for
five pounds and the cost of a windmill
pump to raise the water together with
a 1500 gallon store tank will be about
150. Even with such a limited sup
ply of water as that to be obtained
from a well It Is possible to carry on
some artificial fruit Irrigation and the
return will be enormous oranges
peaches vines limes figs apricots
paa-paa and other fruits responding at
once to the supply of water.
The kind of farm we have Imagined
Is that of the ordinary farmer who
contemplates carrying on general pro-
duce; but there is another style of
farming which is much practiced and
which Involves rather more capital
than the ordinary farmer has at his
disposal. This is ranching and the
growing of rattle on the veld grasses
as they exist in hope of building up a
meat export -industry.
New Walter's Mistake.
The waiter was a new hand and
the customer a short diminutive
woman. She gave her order and
then tried to settle down on her
chair so that her feet could heach the
floor. In this however she was not
successful so she added another or-
der to her first.
And bring me a hassock" she
said.
The waiter paused for a moment
and meditatively brushed first the
tablecloth and then his chin. He re
arranged the glasses several times
and then went red in the face. Event-
ually he scanned the menu.
Yes madam" he replied at last
and will you er have the hassock
broiled or fried?" Boston Traveler.
So Tired.
Bacon He told me he'd never get
tired of hearing her voice.
Egbert And did he?
"He certainly did."
"Married her?"
"No; a neighbor had some phono
graph records she made."
VARIETY IN DIET IMP0RTAN
Really Good Housewife Is the On
Who Can and Does Get Away
From Sameness.
It seems to me the most tiresome
truism to harp on the need of variety
in diet writes the editor of a cooking
school magazine. When experts are
devoting their energy to Inventing and
exploiting new dishes and new ways
or preparing old ones there is post
tlvely no excuse for monotonous
menus. Yet it is unfortunately true
mat even in this day of enlighten
ment many families move alonar In
well worn ruts repeating every week
day by day the same old program
with very slight variation. It is no
wonder that the children loss thir
appetite and the husband ceases to
take any Interest in meal time.
A common fault in housekeeping is
to repeat ad nauseum a favorite dish.
A young man once remarked that he
naa never dared to praise any article
on the table for fear It would be serv
ed henceforth for seven days In the
week. His fond mother seeking to
please his taste did not realize how
she was tiring him. The most deli
clous viand in the world loses Its
charm with constant repetition. Onlv
bread and butter will stand the every
day test.
To put It very baldly lack of varl
ety means sheer laziness. For laziness
is of many kinds mental moral and
physical. Many a housekeeper who
never shirks actual work does not
exert her brains enough In planning
for her table. She does not consider It
necessary. Others who are more or
less bright about thinking of new
things are always too busy or too
tired and constantly postpone the han-
py day for a special delicacy. Happy
is a family where the good house-
keeper understands and lives up to
the belief that variety In diet Is as
important as In our pleasures.
TRIUMPH OF CULINARY ART
Stuffed Pepper Entree Something That
Appealed to the Visitor From
the City.
Miss B. Is merely musical. But
Miss B.'s sister ah that Is another
story! Miss B.'s sister can cook
Every now and then Miss B. lets the
dust accumulate in her studio while
she hies herself to her sister's coun
try place up the river. When she
comes back if you ask her If she had
a good time. If she communed with ua
ture if she invited her soul she rolls
up her eyes and clicks her Hps to
gether and says: "Oh my lawsy
daisy the eats!" Then she tells In
an Impressionistic sort of way not
In the least available for the cook who
Is Just learning of something new that
her sister has tried out. Last time It
was an entree made of calves' brains
and green peppers. She stewed the
calves brains and put then into the
Arm treen peppers from which the
lnsldes had been scooped. Then she
had sprinkled some bread crumbs over
the top and popped them Into the
oven and baked them. "Better even
than sweetbreads so treated" Miss B.
says. It Is well to put popper and
salt and a little whiff of celery seed
if you like It. or a little pinch of pars
ley if you like that better Into the
stewed brains but being an lmprea
slonlst. Miss B. scorns to say so. New
York Evening Post.
Fudge Cake.
Reat to a cream one-half cup batter
and two cups sugar. Sift together" one-
half cup cocoa one-half teaspoon salt
two level teaspoons baking powder
and cups flour. Add this to butter
and sugar mixture alternating with
yolks of three egf;s beaten until
creamy and one cip milk. When well
mixed fold In stiffly beaten whites of
threee eggs one teaspoon vanilla and
one-half cup broken walnut meat.
Bake in layers using chocolate filling
Chocolate Filling Melt 2H squares
chocolate In a double boiler add one-
half cup powdered sugar and three ta
blespoons milk.
Baked Cream Toast.
Toast the required number of slices
of two-day-old bread dip quickly In
hot salt water (one teaspoonful to a
pint of water) butter and lay in a flat
pan then pour a little rich milk over
It and place in a hot oven for fifteen
minutes. - Take up on a platter and
pour two tablespoonfuls of cream on
each slice place the platter In the
oven Just long enough to heat through
and then serve at once. Slices of crisp
bacon may be placed around the toast.
This is an excellent breakfast dish.
Lovely Cake.
- Break two eggs Into a cup. Fill
cup with rich cream add this to one
cup sugar and atlr for ten minutes
then stir in one and a half cups flour
In which two small spoons of baking
powder have been sifted. Add one
spoon vanilla and bake in two layers.
Filling One heaping tablespoon
butter which is warm enough to be
soft but not melted one and a half
cups confectioner's sugar. Cream as
you would butter and sugar for cake
thin with cream and flavor.
Eggplant Cakes.
Boil the eggplant in hot water un-
til tender mash smooth add one beat-
en egg a little sugar salt pepper
butter minced onion sweet milk and
enough flour to make batter; make
into cakes and fry.
Cream Cake Shells.
One cup cold water one-half cup
butter. Let come to a boll and stir in
one heaping cup flour. When cold add
three eggs one at a time. Beat thor-
oughly. Bake in a quick oven twenty
minutes.
QflMF Pnni nPQQPRT
UAINIIfcS tUUALLT UUUU IN MU
OR COLD WEATHER.
berry Shortcake Cherry Souffle
a Dellcactt That Will Appeal
to Botjf Old and Young.
dill A . U A t It .... A
spoonful of baking powder one tabli
spoonrul or sugar; rub into it mree-
quarters of a cupful of butter mix into
a soft dough with one well beaten egg
mixed with one cupful of buttermilk
and handle very lightly; roll it out and
cut into two layers to fit buttered lay-
er cake pans. Bake in a moderate
oven till ready. When ready and
cool spread with mashed and sweet-
ened strawberries on one of them.
placing the other layer on the top.
Cover with boiled frosting and dec-
orate with large ripe strawberries.
Strawberry Shortcake.- Two heap
ing cupfuls of flour three teaspoonfula
ot baking powder one cupful of milk
two tablespoonfuls of butter four table-
spoonfuls ot lard and a quarter of a
teasponful of salt. Mix and sift the
dry Ingredients then add the butter
and lard and chop until thoroughly
blended; gradually add the milk.
When thoroughly mixed divide In
halves; put each half into a round
buttered and floured cake tin. Flour
and pat to fit the tin. Bake for 12
minutes In hot oven. Separate the up-
per portions from the lower portions
of each cake with a fork never' with
a knife. Spread with butter till with
strawberry filling and arrange in lay-
ers. To make the strawberry filling:
Hull cut in pieces and sweeten two
boxes ot ripe strawberries let them
stand for several hours. Arrange be-
tween the layers of shortcake and
garnish the top with whole strawber-
ries and sweetened cream flavored
with one teasponful ot strawberry ex-
tract. Making a Cherry Souffle Two ta
blespoonfuls of butter two tablespoon
fuls of flour half a cupful of milk.
three heaping tablespoonfuls of
chopped preserved cherries two table-
spoonfuls of sugar three eggs and
one additional white of egg and one
teaspoonful of rose extract.
A souffle tin is plain and holds about
one pint. It is prepared thus: Butter
it well; then butter a double piece ot
white paper and wrap It round the tin
outside having about two Inches
above the edge and tie it on securely.
The paper Is torn off when the souffle
Is ready. Blend the butter and flour
In a small saucepan over the fire then
add the milk stir till it bolls and be-
comes thick; remove from the fire to
cool for ten minutes then add the
sugar the yolks of the eggs one by
one stirring each thoroughly add the
cherries and the rose extract then
fold In the whites of the eggs stiffly
beaten and pour into the prepared tin.
Put It in a saucepan with half an
inch of boiling water; put the lid on
the saucepan and steam gently for
three-quarters of an hour. Turn out
and serve at once with hot milk.
Cherry Cake.
Quarter cup of butter quarter cup
At sugar one egg one cup of flour
one heaping teaspoon of baking pow-
der two tablespoons of brandy.
Sprecd in a form or tin. put on the
pitted cherries and sprinkle with
swleback or cracker crumbs. B ake 20
minutes.
rilling Yolks of three eggs one-
eighth of pound of grated almonds
three or four bitter almonds one-
eighth pound of sugar rind of a lem
on. .
Beat the yolks and sugar fifteen
minutes add almonds and rind of lem
on and the beaten white of three eggs.
Return to the oven until light brown.
Salad of Tomatoes.
Chop up some tomatoes small fla
vor them with a bead ot garlio and a
shalot chopped up and rubbed through
the sieve; add four tablespoonfuls of
whipped asplo Jelly and mayonnaise
sauce and mix Into the puree. Deco
rate a mold with hard boiled egg
stamped out in rounds or stars and
arrange them In tiers one above the
other. Between each layer of egg
place a little chervil leaf and a sprig
of tarragon alternately; fill the mold
with the tomato puree place on Ice
and when ready turn out. Garnish
with small salad mixed with mayon-
alse sauce round the base.
Paper Cups and Towsla.
Most nseful to picnickers travelers
motorists etc. are the paper cups
which are to be had in sealed pack
ages of one dozen for five cents. The
sanitary towels made of crepe paper
which come in half dozen packages
are also extremely useful to travelers
walking parties etc. Incidentally the
housewife who la determined to take
things easy during her summer In the
country may also consider these addi-
tions to the list of household articles
which may be used once and then
Macaroon lee Cream.
Dry pound and measure one cup of
macaroons add to one quart of cream
then add three-fourths of a cup of
sugar and a tablespoonful of vanilla.
Freeze using three quarts finely cut
Ice to one part rock salt. Give the
cream a seasonable touch by placing
ring of fresh ripe strawberries
around It. Roll the berries in pow-
dered sugar just before serving them.
To Cut Boiled Eggs.
To cut hard boiled eggs In smooth
slices dtp tb knife in water.
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Buchanan, A. J. The Bryan Daily Eagle and Pilot (Bryan, Tex.), Vol. 17, No. 282, Ed. 1 Friday, October 18, 1912, newspaper, October 18, 1912; Bryan, Texas. (https://texashistory.unt.edu/ark:/67531/metapth324260/m1/4/: accessed July 13, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .