The Temple Daily Telegram (Temple, Tex.), Vol. 5, No. 289, Ed. 1 Sunday, October 20, 1912 Page: 20 of 24
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PAGE TWENTY
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CAPITAL STOCK . . .
Surplus and Profits accumulated in
leu than ten years business after
paying regular dividends
$100,000.00
$110,000.00
Our steady growth is evidence that
the banking house that throws the
greatest safeguards around its busi-
ness in order to protect its deposi-
tors, merits the confidence of the
public. If you are not a customer
of this bank let this be your invita-
tion to become one. Our relations
will be mutally profitable.
THE CiTY NAT10NALBANK
To loan money on real estate security, to prepare you an
abstract to you land, either farm or city property.
A. M. Montieth & Son
Owners and Proprietors of the ON'.Y COMPLETE
BTHACT affecting Bull County Land Titlaa.
Dfltoa, Texas
AB-
THE TEMPLE SANITARIUM
A private institution built and equipped
especially for patients requiring surgical
attention. 100 rooms. 35 nurses.
MRS. A. H. PARSONS. - Superintendent
MISS WILMA CARLTON. - Supt. at Nurses
Temple. Texas
Sampson Windmills, Gasoline Kn-
i;men. .steel Tanks, Complete Pump-
ing Outfits and Water Supplies. Pip-
ing, Kitting* and Brass Goods. Iiath
Tubs, Lavatories end Sink*. Com-
plete Irrigating or Waterworks Plants
contracted for and Installed. 1'houe.
write or call.
0. D. JARRELL
Avenue A, opposite l'aluce Drug Store
EDNA'S BURGLAR WAS
NOT A REAL ROBBER
By MOLLY- MONASTER.
Edna a*t up and listened. Her
heart was beating with almost breath
leaa rapidity from having been
awaked from sound sleep. It was the
third time during the night that she
sat up to listen, and aa abe sank back
at this hour of three In the morning
she told herself It was only the
strangeness of an unfamiliar room
that kept her so keenly alive to
sounds
She closed her eyes but opened
them again. Surely some one was
Jus! outside her window! The sound
osae from below as If the Intruder
were attempting to climb up the great
Tine that oovered the aide of the
houae.
Edna became strangely calm. 8he
stepped from her bed. and In the
darkness slipped on her pink silk hose
and satin slippers that she had left
eareleasly lying after an evening of
dancing. Then she drew on her dain-
ty pink tea gown.
Edna went cautiously toward the
window and peeped through the mats
of vines that clustered about the win-
dow frame Her heart fluttered. A
man was making his way slowly and
by palaful stages to her window.
She paused a moment wondering
whether to wait until he reached the
top and fell him with a chair or to
throw something weighty down on his
unsuspecting head
Edaa chose the latter method. She-
turned in the dark and by light of a
I pale moonbeam caught sight of the
I great water Jug on the stand
"That would certainly kill him,"
she told herself with a shudder; "I
can not possiibly do that " 8he would
empty the contents of the Jug on that
ascending bead.
The man was several yards from
the ground; for a second L'dna hesi-
tated. Perhaps even then the fall
might prove fatal
"But I can not be murdered In my
bed." 8he shuddered again and with
a burst of courage leaned far out of
the window and spilled the water
with sure aim on the burglar's bead.
She heard a muttered remark, a
heavy thud and the pitcher dropped
from tier nerveless fingers. Her eour
age completely gone, Kdna did her
first feminine act of her escapade;
she dropped In a heap just within the
window.
The man. suddenly foiled In his as-
cent. picked himself up with many
short and terse words falling from his
lips. He shook himself like a fthaggy
terrier, but he was drenched to the
skin.
Looking up to see the cause of his
downfall tho man gasped. Lying
across the windew sill like a pale
wedge of moonbeam was the arm of a
woman.
With almost superhuman strength
he sprang toward the vine and climb-
ed to the window ledge
He drew himself within the room
and picked up the girl tenderly.
Being without resources of his own
and knowing not what to do, he rush
pd out in the darkened hall and made
his way down the stairs with his pre-
cious bundle
THE TEMPI. E DAfLY TELEGRAM, OTTOBER I». 1..2
Groping his way toward a door be
hammered with his feet lest he drop
ib« unconscious girl from his arms
The door in the hall opened and a
very frightered girl in blue kimono
peeped out
"Jack Danvers," she screamed,
have you lost your mind!" She
glanced with frightened eyes at her
brother. Hig clothes were dripping,
and his face white and stern.
"No! But switch on the light and
look st what I found in my room'"
He followed her into the room and
laid the girl on the couch It seemed
to Edna the action was reluctant. She
began gradually to regain conscious-
ness and opened her eyes They lit
first upon tb« stalwart big man whom
she had taken for a burglar, and
from him to the girl In the blue ki-
mono.
The latter rushed to Edna's side
and gathered her into her arms
"Edila darling," she asked tenderly,
"what in the world have they been
doing to you? And why is my broth-
er Jack all soaked and tearing madly
through the pitch dark house with
you ?"
"I took- your brother for a burglar
—and emptied the contents of the
water Jug on him 1 am so sorry,"
she said prettily.
"It is all my fault," he told her
quickly. "I was a silly chump to come
cut to the country at this time of
night when the family would all be In
bed, but Bomehow I Just wanted to
wake up In my own room and hear
the birds sing. I often take a fancy
of that kind, and when everyone Is
asleep I sometimes get In by climbing
up the vine."
"1 never even dreamed of your
coming out for the week-end when I
put Edna Into your room," Mary Dan
vers was saying
"It does not seem bo terrible, sis,"
laughed Jack "Does it to youf" He
turned to Edna.
Edna glanced quickly up at him,
and the color rushed swiftly up to
meet her downcast eyes.
He gave a little helpless shrug of
his shoulderB that brought an ache
to Edna's throat He threw a glancr
at his sister and turned to leave the
room.
Edna Jumped up euddenly and flung
herself Into his arms. "Of coursi
it did not seem terrible, dear," six
cried swiftly. "But everything elet
bas seemed terrible since 1 broke m.-
engagement to you, and If you stl!
love me "
There was no need for words.
on evenly, for It cannot be moved suc-
cessfully after it has once touched
the cream.
\ V
Kg-sSSfrt*-
Western Muffin*.
Ml* together one and a half pint
of flour, half a pint of ooromeal, two
teaspoonfuls of baking powder one ta-
bleapoonful of sugar, one teaspoonfnl
of salt. Work in one tablespoonful of
butter or lard, beat and add three
eggs one pint of milk and beat the
whole quickly Into a firm batter. The j
muffin rings should not as a rule be
more than half filled The griddle
should be hot and w#!! greased to re-
ceive the rings When the batter
rises to the top the muffing are usual-
ly ready to turn
PURSUED CLOSELY BY A
GREAT BIG UGLY FISH
SERVING MEANS MUCH
PROPERLY PLEASING
IS HALF OF THE
THE EYE
MEAL.
BAYLOR COLLEGE
FOR WOMEN
B E L T 0 N, T E x A S
JOHN C. HARDY. LL. D., President
Recently from the
A. AND E COLLEGE OF MISSISSIPPI
Both Permanent and First-Grade State Teachers'
Gtrtific&tes Granted Her Students Upon Gcmp!et:on
of certain Work Finest Art Faculty in the South.
Beautiful Gampus: Outdoor Athletics the Year Round
1
Artistic Molds for Food One of the
Best Forms of Giving Satisfac-
tion— Desserts, In Particular,
May Be Thus Displayed.
Half the pleasure of eating is
through the eye. If food is well
served and cooked, a meal 1* a suc-
cess, though the quantity and variety
of the food may be limited.
Molds play a large part In this
dainty service. Everything, from flsh
to dessert, can be molded.
The ordinary mold is of heavy tin,
but the woman who objects to using
tin, especially for acids, for which
tin should never be used, can buy
earthenware or aluminum. These
last two" cost more, and in them there
are fewer shapes.
Various sixes can be had. from a
quart to many quarts. The very
large ones are made to order. Indi-
vidual molds are also popular, though
the large ring or form shapes are
more convenient and more fashion-
able for general use.
Probably the favorite mold for most
purposes Is a hollow ring, round or
oval. The round ones are better liked,
but either shape Is good. These come
with a lid for desserts that must be
frozen, and without one for aspic,
mousse, blanc mange and vegetables.
With one of these ring molds the
clever hostess can even glorify hash
or vegetable left-overs. Macaroni, put
in a ring, with the center filled with
creamed chicken, lamb or fish, makes
an appetitiring dish.
Mashed potatoes may be quickly
formed Into a hollow ring with on«
of those molds, the center being
filled with lamb chops, creamed
sweetbreads or fried chicken
A simple dessert might have the
ring of chocolate blanc mange, with
nuts mixed through it, the center bo
ing niled with whipped cream This
may be slightly stiffened with gela-
tine if it will not hold Its shape.
Nothing Is prettier than a round or
oval ring mold ice cream heaped high
with fruit In Its season, strawberrtos,
raspberries, peaches, oranges and
bananas. Home-made ice cream serv-
ed this way has all the air of a nov-
elty dessert. FT>r further adornment
whipped cream may be put on the
top of fruit through a tube to make
fancy forms
Another good-looking dessert has
sponge cake or cottage pudding bat-
ter baked in oval rings, large or In-
dividual, the center filled with char
lotte russe, or Bavarian cream dotted ;
with whipped cream In fancy design;
a similar design Is arranged around
the base of the cake Cottage pud-
ding rings can be filled with fruit,
tapioca, orange or pineapple.
Many of the hollow ring molds have
fancy shapes, cones, turrets or flow
ers, but where pennies count the
plain one# are more practical for all
uses. Moreover. It takes a skilful
cook to empty the contents of a fancy
mold without marring It
'If your girl doesn't know how to
fish," enthusiastically declared tbs
young fellow who clerks in a bank,
"take her out fishing mm day if you
want to have some real fun. If she
knows how to flsh It won't be half so
much fun, and it will be all the more
fun If you don't know bow to flsh your-
self ."
Then the enthusiastic young man
proceeded to explain lils proportion.
"A friend and I," said be, "got our
girls to go to Green wood lake laat I
Sunday. We hadn't any idea what we !
were going to do or see when we got j
there, and we didn't seem to care, only !
bo we ran against a good time.
"On the way up I asked the conduc-
tor of the train what we were likely to
find at the lake to sort of round out
a d-y with some fun mixed up with
It
"'Do you folks danceT said ha.
" 'Sure thing,' said 1
"'Can you fish*' said he.
"'No,' said I, positively.
"'Then go flahln',' said be, and
passed on.
"We thought it was kind of queer
advice, but the conductor seemed to
know what he was talking about, and
we made up our minds to take his ad-
vice and go fishing. When we got to
the lak« we found a man wbo had
boats and fishing things to hire, got a
couple of boats, a flsh pole apiece and
some bait, and prepared to go flsh
in*.
" 'Wrhere's the best place to flsh?' 1
asked the man we hired the outfit
from.
"'Know much about ashing?' h«
asked.
"1 told him we didn't kuow a thing
about fishing.
" Don't make no difference, then,
said he, 'where you fish '
"This seemed to bear out the advlc#
the conductor had handed us, and I
considered that we were following th«
right path to overhaul fun, so after the
man had told us how to bait our hooke
we rowed out on the lake and went
to flslilng. Our boats dr"ted about foi
a while, and aa the situation was all
to the restful and dreamy I was pans
ing quite a few over to Sue In the line
of soft nothings, and Sue was taking
'em for all they were worth and now
and then murmuring one or two back
to me, the fishing stunt kind o' slipped
my mind and hers, too. Then all of b
sudden she gave a scream that almost
lifted my bat and hollered:
" 'Oh, Charlie, something Is trying tc
take my flshpole away from me!'
"I looked, and Bure enough, her ftsh
Dole was being Jerked down in the wa
ter and she was trying to keep It up.
"'Hold on to It, Sue!' I shouted
'Maybe It's a bite.'
"Just then about twenty feet from
one side of the boat a big flsh Jumped
out of the water with Sue's hook^ in
Its mouth. It shook itself like a do?
shaking a rat and glared at us tbt
maddest kind. Sue screamed loudei
than ever and hollered:
"'It's Jumping at me, Charlie; why
don't you kill the horrid thing?'
"I put my pole on the scat and sal
on It while I rowed fast to the spot
where the flsh had Jumped out, Intend
ing to slaughter it with an oar if it
sprang out again, but when I got there
the ugly critter bad moved and came
leaping out twenty feet in another di-
rection and madder than ever."
"'Qh, it's chasing us, Charlie!' she
hollered. 'Pull for shore and call foi
help!'
"I don't know Jnst what I would
have set myself to work at doing If
8ue hadil't screamed again right on
the heels of her last yell:
" 'Oh, now it's heading ua off, Chan
He!' she hollered.
"I turned and looked in that direo
tlon just In time to see thq big fish
glaring at us off our how and shaking
lt3elf in tho air till everything rattled.
At least I thought It was that big flsb
until out of the water astern of us it
came again and then I discovered that
tw# fish were after ifh, the one on
Sue's line and now one on mine.
"Then I certainly did yell for my
friend to get In there on the double
quick with that gun of his. Seems to
me that those two big and ugly flsh
must have caught on to the meaning
of that hurry call, for while my friend
was on his way In answer to It the flsh
ri *«y 'He rev«» ore'otMr ~re»t Jump
I
a
lunge tore loose from the hook and
didn't come for us again. Following
its example, Sue's fish did the same
act. 8ue gave one shriek of joy and
exclaimed:
""Oh, thank goodness, Charlie. He's
gone at last!'
"When my friend came up and we
told him our adventure he didn't seem
to have words to make any comment
on it for a while, then he said:
" 'Wonder why It wouldn't have
been the proper thing to yank them
fish in and land 'em In your boat?'
"'Why of course it would, Charlie!'
said Sue reproachfully. 'Why In the
world didn't you think of that? The
very Idea!'
"I wondered a little at It myself and
declared that we would try for 'em
again. We did, and It wasn't long be-
fore Sue yelled that the flsh was after
her pole again. Whether It was the
same one or not J don't know, but it
looked exaotly like It when It
jumped and we got It In the boat and
killed It with an oar. A lot more flsh
tackled us before the day was over
and most of 'em we didn't yank In and
land, but we had heaps of fun seeing
'em get away.
"That conductor sure did know what
'•e was talking abodt. Yes, yes.
There's a heap more fun If you don't
kuow how to flsh and If your girl don't
i know how than there is In knowing
VARIETY OF CUSTARDS
SURELY SOME HERE TO PLEAS! i
AMY PALATE.
Chocolate, Always a Favorite, May B< |
Easily and Quickly Prepared—Made |
From Chopped Nut MeSts Is j
Another Delicious Confection.
Mock Cream Pie.
Make a rich pr.ste and line one !
plate, cut a round with the top of '
another plate of the same size and 1
i bake on a tin sheet so that it will be ;
flat Heat two cups of rallk to the
scalding point. Mix three quarters
cup of sugar, one-quarter cup of corn-
starch. two beaten eggs and a pinch
of salt Pour on the bot milk and
?ook fifteen minutes cool and flavor
ftitb one teaspoon of vanilla. Fill
«e lowjr cru*^ ^ tJle Wa
MR' PAUL, our ad
writer, is away for
a few days. We don't
propose to talk so much
through the Telegram
while he is away, but
will deliver your feed
orders just as promptly.
A. B. CROUCH
Grain Company
Chocolate Custard—Cook 4 tx» j
spoons coooa In one-half enp ha
water till thick, then add i cups hoi
milk. Pour over 2 well beaten eggt j
and stir well. Strain into a puddlnj
dish and steam 20 minutes, Btrvc I
with whipped cream piled on top I
sweetened and flavored. One cut |
sugar should be added to the cue j
tard
Fresh Apple Custard—To one prim <
apple sauce add one quart sweet milk \
four eggs, one tablespoon cornstarch |
pinch of salt, one-fourth grated nut
meg, one tablespoon melted butter,
Juice one lemon and grated rind oi 1
half. Bake with under crust onlj
and do not pot any meringue on It-
Nut Custard.—Poach the beater
whites of four eggs by spoonfuls Id
three cups of soalding milk, drali
thoroughly and return the milk which
drips off to the double boiler. Beat
the yolks of the eggs unUl light, add
half a cup of sugar and half a salt
spoon of salt, pour In the hot milk
slowly, thon stir and cook until thick
Remove from the tire, add three-qaar
ters of a cup of chopped nut meats
flavor with almond or vanilla, turn
Into a glass dish and cover with the
poached whites.
Coffee Custard.—Tie half cup oi
ground coffee In a muslin bag, put
It in a quart of hot milk and cook 20
minutes in a double boiler. Stir two
tablespoonfuls of flour Into one cup
of sugar, add half saltspoon of salt
and tour beaten eggs, stir In the fla-
vored milk and cook In the double
boiler until thick, stirring constantly
Pill sherbet cups with the custard
and serve Ice cold with a spoonful of
whipped cream In each.
Orange Custard—Peel fcrar sweet
oranges, remove all white pith and
cut In circles. Lay the slices In a
glass dish and sprinkle with pow-
dered sugar. Pour over them a cus-
tard made of the yolks of two eggs,
one tablespoon of sugar, one cup o(
milk and vanilla flavoring. Put above
mixture In a saucepan and set In a
larger pan of boiling water. Heat
slowly and stir Ull It begins to thick
en. Do not let it boll or It will curdle.
Add whites of eggs, beat thoroughly
and pour over oranges. Serve cold
Lemon Custard—Orate the thin,
yellow rind of lemon and press out
all the Juice. Mix the grated riad
and juice with one cup of water, place
over the fire and allow to boll, then
add one tablespoon butter, one of
cornstarch, wet In half cup of oold
water When It boils again remove
from the fire, add a tiny pinch of salt
and allow to cool. Break two eggs
Into a bowl, reserving one of the
whites of the eggs. Beat the eggs
until light, add one cup of granulated
sugar and add to the cornstarch. Pour
Into a buttered pan and bake until
the custard la firm. About 20 minutes
will be sufficient. Beat the white of
egg to a stiff froth with a tablespoon
of sugar and spread this lightly over
the top of the custard and return to
the oven until a delicate brown. This
custard may also be cooked In small
individual cups. Fill the cups and set
them in a pan, which must be filled
with boiling water to nearly reach
the top of the cups. When the cus-
tards are baked remove from the pan
and allow to cool. Serve with a little
grated nutmeg on top of each, or a
bit of bright Jelly.
Tapioca and Milk Soup.
TJse half a cupful of tapioca, two
cupfuls of water, two pints of milk,
two tablespoonfuls of butter, one ta-
blespoonful of flour, a teaspoonful of
salt, a dash of pepper, one medium
sized onion, two blades of celery and
a slight grating of nutmeg. Wash the
tapioca and (oak It for six hours In
the two cupfuls of oold water, then put
It in a double boiler and set It on the
stove to heat. Put the butter, the
onion and the celery chopped fine into
a small frying pan and cook slowly
for ten minutes; add the flour and stir
until smooth and frothy. Pour the
contents of pan Into a boiler of hot
milk, add the aaA, pepper and nut-
meg and cook ten minutes longer,
strain the milk mixture Into the holl-
er containing the tapioca and oook all
tor half an hour.
Individuality in
CLOTHES
If all men were built alike and no
personal preferences ever expressed
then tailors would be extinct.
But if you want to stand out from
the masses, if individuality in clothes
helps you to maintain your position
in life, then you need a tailor.
I am showing some very exclusive
suitings from reliable woolen and
worsted mills as well as some import-
ed materials-
I can make a suit to your measure
for as little or much as you wish to
pay. Better have that suit or over-
coat made before the next cool spell.
Fred L. Ryder
The Correct Tailor to Men
the peaches and stick a clove or two
In each one. Place a few at a time
In the boiling sirup and oook until
they look clear but are not so soft
as to fall apart. When all cooked and
removed from the sirup, continue to
boll the sirup until it Is reduced near
ly one-halt then pour over the
peaches.
Delicious Fudge Cake.
Break into a bowl two eggs
and
try It you will End that It brings out
the aroma of the tea, making It actual-
fragrant by neutnylltlng the flat-
ness of the water. This wUl he found
especially so In localities where the
water is hard or has a mineral taste.
It should always be used In coffee and
coooa. It imparts a mellow taste to
coffee and makes the eoooa seem vary
much richer.
The delicate flavoring of all custard
desserts Is enhanced by the magic
add a cup and a half of milk. Place i pinch of salt. Put it in pies of all
' kinds. Use plenty of salt U the pie
crust where only lard Is used for
shortening. Meringues are improved
by It.
At preserving time remember the
pinch of salt, whether you are making
preserves, jelly or marmalade. It
simply puts the water where It be-
longs—in the backgrouad, and the
fruit flavor stands out preeminent
These are a few of the out of «di
nary, yet everyday, uses of a pinch of
salt—Armour's Ci»ok Book
Let the Telegram get It for yen.
in a crock and add two cups of sugar,
two cups of flour (sifted two or three
timee), with two teaspoonfuls of bak
ing powder, hten add four teaspoonfuls
cocoa, last add three tablespoonfuls
melted lard. Place In pans and bake
Filling—Buy five cents' worth ol
marshmallows, lay even on chins
plate, place In moderate oven till
marshmallows spread out In shape of
the plate; spread between cake layers
IMPORTANT PINCH OF SAL1
Sweet Pickled Peaches.
To Beven pounds of fruit allow three
and three-quarter pounds of sugar.
Put the su^ar Into a kettle with one
I quart of vinegar and two ounces each
fit cloves ana stick Para
Seemingly There Are Pew Dishes tc
Which It Will Not impart an Ex-
cellent Flavor.
I Pew honsewlves, especialy the' lit j
tie Mrs. Newlywedt, fully appreciate
the value of the pinch of salt Oi
everyone uses salt on meats j
in soups, entrees, vegetables
etc., but although the cook
nooas do not always include it In re
dpes for cakes, pies and desserts gen
erally, there Is si most nothing front j
the moat dainty gelatine and whipped
cream deeeert to bread and butter pud
ding that is not greatly improved by
It You probably would not dream oi
patting It is a pot of tea. bit if rev
When you think of
Oysters
Ring
OLIVER
i
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Williams, E. K. The Temple Daily Telegram (Temple, Tex.), Vol. 5, No. 289, Ed. 1 Sunday, October 20, 1912, newspaper, October 20, 1912; Temple, Texas. (https://texashistory.unt.edu/ark:/67531/metapth474177/m1/20/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Abilene Library Consortium.