The Daily Leader (Orange, Tex.), Vol. 1, No. 159, Ed. 1 Saturday, October 10, 1908 Page: 2 of 8
This newspaper is part of the collection entitled: Texas Digital Newspaper Program and was provided to The Portal to Texas History by the Lamar State College – Orange.
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WB
OF MERIT
DIRECTIONS FOR TASTY CHOW-
CHOW AND CATSUP.
Or««n Tomatoes Needed for the Latter
—Numerous Ingredients Used in
Palatable English Pickle—
For the Catsup.
Take one peck or green tomatoes,
half a peck ripe tomatoes, six white
onions, three heads of white cabbage,
one doxen green peppers and three
red peppers. Chop the tomatoes, cab-
bage and other ingredients together
Into a fine hash, drain off any surplus
Juices, sprinkle s cup of fine salt over
the vegetables and pack in a conrse
burlap bag and lay on slats over a
large pan or tub to drain.
A board and weight on top will ex-
‘ pedite matters. Let them remain 21
hours, until all the acrid Juices are
pressed out. Now add to them three
pounds sugar, a half cop grated horse-
radish. a tableapoonful each ground
black pepper, mustard, white mustard
seed, mace and celery seed, and knead
all together with the hands. Lastly
sdd a half cup Dutch mustard mixed
with vinegar and onion, and cover
with good cider vinegar. Pack In
stone Jars and keep covered.
English Pickle or Chow-Chow.—Por
this excellent pickle take two heads
cauliflower, one head cabbage, 200
very small cucumbers, 500 half-grown
cucumbera, pared and Bllced, 50 small
white onions, two heads celery cut In
pieces, one small cup green grapes,
one-half cup radish pods, one-half cup
naaturtlum seeds, .one-half cup white
mustard, onequarter cup ground black
pepper, one-quarter cup ground cinna-
mon, one-half cup tumeric and one cup
grated horseradish. Cut the cauli-
flower In flowerets, chop the cabbage
and onions, or leave the onions whole
If preferred. Put all the vegetables
In aalt over night. The next day
drain clear from the crude Juices and
cover with vinegar. Let It stand two
days, then drain again and mix in the
spices Boil one gallon of vinegar
•ud two pounds white sugar, and pour
oa while hot. Repeat this tHree
mornings in succession, draining off
the vinegar and reheating. The last
time mix one scant half cup ground
mustard with a little vinegar and add
to the vinegar and sugar.
Chili Sauce—Most housekeepers
nowadays prefer chill sauce to catsup.
For making .the former this is a good
rule Take a peck of ripe tomatoes
and akin by throwing Into boiling wa-
ter, then rubbing off the peel. Peel
right medium-sited white onions and
chop the oolons and tomatoes together
until very fine Put over the Are and
cook 15 minutes Never use tin or
Iron vessels in cooking tomatoes. A
porcelain-lined kettle is best for pre-
serves and pickles. After the first 15
minutes add a pint of vinegar, a table
spoonful each powdered cinnamon, all
spice and black pepper, and teaspoon
fu! cloves Tie the spices in a smalt
bag of cbeescloth. Sow let the whole
cook for about live hours on the back
•f the stove until quite thick, taking
care that it does not scorch. When
ready to be taken up remove the bag
of spices and strain or not. as pre
ferred Then add a tableapoonfu!
ground mut'ani, a teaspoonful cay
eane and two teaspoonfuls white gin
ger Salt may be added to suit the
taste
Old-Fashioned Tomato Cataup.—
Slice without peeling nine quarts of
tomatoes not too ripe. Pack In a large
porcelain lined kettle, draining off as
much of the clear juice as possible
Add to the tomatoes four tablespoon
fats of salt, two of allspice, on* of cln
namon. three-quarters of a tablespoon
f«l of cloves, a teaspoonful of black
pepper and a half teaspoonful or
cayenne, Pour over all three cupfuls
of good vinegar. Cover the kettle and
simmer gently on the back of the
stove for three or four hours, not al-
lowing tt to stop a gentle simmer.
Take from the lire and let the cataup
cool In the kettle. When cold strain
and bottle, testing closely.
Cheess Dreams
Cut thin slices of bread and butter
both sides Spread on tightly a little
Frearh mustard on one- aide of each
slice, thenj>ut two slices of bread to
gather with a layer of cheese between
coming next to the mustard. Put In
oven and let remain until the cheese
ties thoroughly melted and the bread
Is crisp, This will be found a very
dainty and appetizing luncheon dish to
serve with an entree. If desired cut
the bread in heart-shaped pieces,
thereby making It a little more attrac-
tive.
Corn Salad.
To make a most delicious salad that
may be kppt in air tight Jara for win-
ter use. cut corn from two dozen roast-
ing oars; chop fine two heads of cab-
bage and one dozen mangoes; add four
tablespoons of English mustard, two
cups of sugar, two tablespoons of salt,
tft teaspoons of turmeric, and two
quaris of vinegar. Boll these ingredi-
ents SO minutes in a granite kettle.
Pot in airtight Jars. This will make
about five quarts of salad.
Fruit Juice for Cereals.
A food war to use the Juice always
- from fruit esnned for pies, etc.,
to the breakfast cereals
,, Besides being more
is healthful and an ulti-
sugar used in
of the desired
Mettiresspe Mails
(2) Whits chtg hat,
with a soft drapsry ol
plaited muslin psssed
through little wreaths
of pink roses and tied
at one side.
(1) Large cloche In
rose-pink tussore, lined
with blfck taffetas;
wide rose-pink silk rib-
bon, and clusters of
J»ink and white rotes.
MUST HAVE SEPARATE COAT. MAKES AN ATTRACTIVE ROOM.
Wardrobe Not Complete Without This
Special Garment.
In addition to the tailored costume,
the woman of limited income has to
worry over a separate coat, for no
longer will the ordinary utility gar-
ment answer for any and every day-
light and evening occasion. The
tailored separate coat is designed
chiefly to accompany the satin or voile
afternoon costume which miladl wears
to a luncheon or a bridge, and, there-
fore, it must not be too elaborate a
character to be worn th‘a public con
veyance. At the same time It must
be loose and extend a trifle below the
knees. Above all, Ita sleeves must
be capacious, for the blouse or bodice
top of the serai-dressy costume Is cer-
tain to be of crushable material The
empire coat is most readily slipped
into, and when not of Ottoman, taffeta
or satin, should he of a fine broadcloth
trimmed preferably In semi tone sou-
tache. passementerie or chenille.
The greatest attention should be
devoted to the neck, which should
be provided with a high band or
have an attached ruche. This will
protect the throat quite a# well as a
fur piece—an accessory which is prone
to leave trace of Its presence upon the
neck finish of the gown.
SIMPLE DRESS AND SMOCK.
Attractive Garments Destgned for the
Juveniles. k
The first sketch shows s simple
little dress of butcher linen; it is
made with three wide box plaits back
and front, which are set to a yoke
cut in points, the edge of the yoke is
embroidered, but a fancy galloon or in-
sertion would do Just as well; the belt,
which is put below the waldt,* la
trimmed In the same way. A little
slightly puffed sleeve, la act Into an
embroidered cuff a*t ihe elbow Ma-
terial required, 1V4 yard linen 46 Inch-
es wide.
Holland is used for the little smock;
the yoke Is cut quite plainly; the front
and back are smocked to it; feather
stitch fa worked round the hem, cuff
and collar. The sleeve Is set Into
a turn-back cuff at the waist. Materi-
al required, 2 yards 32 inches wide.
Little Girls' Frocks.
Cuts little frocks of gingham or
linen for small girls are made with a
full skirt gathered to a belt, attached
to a blouse waist, which simulates a
front closing by means of a box plait
down center front, decorated with
large buttons.
Tbs neck Is finished with a Peter
pan collar and silk tie. and a breast
pocket Is addsd on tbs left front, just
like a grown-up waist/ , . je
Tbs sleeves ars three-quarter
length fait bishop, confined by band
cuffs. This model Is well adapted for
school wear if made from woolen
Baby’s Autumn Cost.
It Is not a minute too early to begin
making baby's sutumn clothes, and
particularly when they are to be hand
embroidered.
Beautiful coats may be made of Bed-
ford cord in white and finished all the
way round the edge with buttonholed
scallops. They may be plain, even
cut on the kimono style, If desired, so
there will be no extra frills and fur-
belows to annoy the tiny wearer. For
cold weather a lining may be added
of white albatross, which wsahse
easily.
One wise mother has made a pad-
ded jacket of two thicknesses of
habutai silk, Interlined with a layer of
lamb's wool. It Is then quilted so
that It will stand washing and clean-
ing; It makes the warmest little jackal
Imaginable. ’
MS* fjtn* ~ < t '
HiiK
DISHES FROM CORN | Practical Fashions j
ADMIXTURE OF SNOW MAKES
DELICIOUS BREAD.
Autumn.
*■
&4
Apartment Furnished in Egyptian
Style Is an Oddity.
A young woman recently turned
one of her small rooms into Egyptian
headquarters and with a few weil-
chonen articles of furniture and pic-
tures has made it very attractive. The
wails were Innocent of paper, since
it wag a new house, and they were
painted a light buff with green trim-
mings. The floor was oil finished, be
ing hardwood, and covered with a rug
in Egyptian pattern of buff, green and
yellow-brown The scenes were all
taken from magazine and art jour-
nals and framed in gold frames, some
brhght gold, others dull. The narrow
frames looked neat upon the buff
walls. Pieces of Egyptian pottery—
or rather imitations of such—added
much to the attractiveness of the
room, and a few small bits of Egyp-
tian bric-abrac imparted additional
beauty of the very cleverly arranged
apartment. It would be quite an easy
matter to furnish a room in this
style, and at comparatively little cost,
because there is every opportunity to
purchase at little cost everything need-
ed for such. Of course mission fur-
niture would be used in a room of this
description.
Children's Dresses.
It looks as if serges would take the
place of almost all other materials for
those dressy little frocks that chil-
dren will need when they trip off to
school. The patterns are good,
too, being In jumper styles, with
outlines made with piping, and the tio
derwalst of a' soft material in like
color with the sleeves trimmed with
anchors or pretty emblems suitable
for such purposes. One dark-blue
serge dress was made plain with a
plaited skirt, each plait about two
inches wide at the waist line, grad-
ually broadening at the hem. The
juniper waist was also plaited in aim
liar style and made with wide arm-
holes, outlined with a narrow band oi
woolen braid In a brick-red tone. The
V-shaped yoke was fashioned In tbs
same manner. However, the yoke had
a heading about 2Mi inches wide, cut
the shape of the yoke and outlined oa
each side with braid; the drees fa»
tened with small brick-red buttons.
The rorn shocks stand upon the hilts
Like armies tenting in the fields—
The rustling harvest, full snd ripe.
That rivals even Ceres' yield*
The liase of Autumn t.lends with red <
That clings upon the trailing grape;
The oak ha* put Its color on
And wears Its glory as a espa.
The gt asst * nod along the road
And billow in the lusty gale.
While everyw here Ihe seal of fait
Is spreading fancies through the vsle.
The crow aloft in noisy flight
Is sailing like a ship at sea—
A bold marauder of the sky
With blatant, raucous minstrelsy.
I
The crop 1^ in and plenty smiles
Upon a husbandman made glad
The one who planted, tilled and reaped
Has won the prises Nature had.
All varl-hued the Autumn cornea
To charm us with her glowing way*
And lead us gently through the sere
To chill and cold and winter days!
Chance Shot*.
ttL’&ml
Braid Coat* Cheap.
Braid coats are vary much reduced
juat now, ao that women who Uka
this style of wrap would do wall to In-
vest in one. Lined with a aoft ailk,
these coats will be sufficiently warm
for early fall wear, tba dress worn be-
ing a little heavier, of couree, than a
summer frock, while they will come
In for present wear upon a number
of occasions.
Tba little lace boleros lined with
chiffon and trimmed with chiffon frills
are fetching and are quite moderate
in price /
Heavy White Vella.
Tba extra large, coarse, white veil
with a small square dot Is to be at
the top of faabfoa for the early part
It moat cover the bat and be fas tened
with a barette at the aapa of the
If some of th* rkh old "geezers'
would only quit writing gtorlee for the
magazine* about how to succeed," w*
might forget some of th* horses that
have been stolen.
i"s if tr
Sctentiii* now claim that bacteria
are able to rati** the breaking down
of atone wails. If this b» true, there
la atill hope that ihe stony hearts of
those proud and haughty Boston girl*
may yet yield to disintegration and
love*
* fr *
A novelist ha* his hero kiss hi*
lady's back hair. That* enough for
me! A man might miss Ore and klu
a girl in the bangs— but a fellow who
will deliberately kiss a girl's track
hair "a purpose' couldn't be a real
hero in a million years’
fr ft *
Tt»e Boston physician who advise*
us to eat but once a week must be try-
ing to make heaven on earth for poets.
The way to make life seem bright in
the morning la to get out into the
sunshine and hike. Tbe same diagram
may be used for rainy mornings
When a man s liver is sctlve, his lights
are always bright!
* * tr
IiSat night I walked by the lake.
There was a harvest moon and a
mist. The moonlight fell across the
tips of the tree hanks and silhouetted
fairy cities into the water-—and over
the fairyland wa* tbe shimmer and
the epell of silvery mist. No artist
ever has painted a picture like that! Art
is peurile compared to the Imagery
and the mastery of the Real Artist.
One staid old married lady of tbe par-
ty said the scene was food for her
soul, while another could find no
words to express her tboughta aa ah*
stood eloquently silent upon the
threshold of tbe picture world and let
its beauty charm her Into an ecstasy
of delight. As for me. it reminded
me of the beautiful sentiment of tbe
hungry poet who would sell one of bit
two loaves for a primrose with which
to warm his longing heart! Th* moon-
light baa peculiar effects on people at
times—but, honestly, it was great*
Introducing Mlae Julia.
"MSe* Julia Courtney, of somewhere,
ha* accept ol the position of editor of th*
Fort Collin* Review. Never met Julia,
but hope she will be s winner, sad Just
to put her next, want to warn her about
setting mixed up In a Jackpot with the
Courier man." And we went to warn
Mias Courtney, also, not to take anf
taffy from Vic. Wllaon the editor of the
Kremmllng News which last week con-
tained the above. The last comment waa
by Fuller of Windsor Foudre Valley, and
since they do not a**m to know Juat who
Mis* Julia Is and where she's from,
we'll aay that she resided In Halida for
several year* and I* as snappy as her
auburn locks would Indicate.—flalid*
(Cole.) Mall.
Newspaper Ethics.
A Kansas widow lost a hog. 1 do
aot refer to tbe death of her husband.
She lost a real bog and advertised for
It Tbe editor say* tbe bog must
hjtve read tbe paper, for he came hik-
ing borne on a dead run as soon as th*
paper left the pp*t office. This ia not
the first instance where a hog baa
road a newspaper—and incidentally
fergotten to pay for it.
IVMLTMvxYltlUBA
0 r>-, imjr**"*
Belled Dressing.
A bolted dressing for salads un
known to most people Is made by
adding to a teaspoonful of butter oae
of flour, then a beates egg. followed
after these have beea stirred In rota
tlon. u they follow each other, by a
teaspoonful of graaulated sugar sad
half a teaspoonful each of mustard and
pepper; lastly add four tableapoonful*
of vinegar, remembering aiwaya that
lemon Juice preferably may take IU
place. Heat this alowly ever tbe fire,
stirring as It heats until it maksa a
thick compound and the flour Is
cooked, It should then be salted to salt
tbe taste, and when tt gets cold should
be placed In tbe refrigerator. Just be-
fore using It enough whipped cream is
beaten into It to thin It down to tbe
consistency of a mayonnaise.
LADIES’ BELL BKIRT.
Real Delicacy That May Be Added to
the Menu During the Winter
Month*—Recipe for the
Muffins
It is not probable that every one
knowa that corn bread made with
snow la delicious. It is tbe bread of
the epicures.
Naturally, it must be made in win-
ter. It is served hot for breakfast or
luncheon.
Take a quart of meal and stir Into
It half a teaspoonful of soda and a
tablespoonful of good suet lard. Add
a teaspoonful of salt. Stir In a quart
of light, clean snow, doing It In a cool
plaoe, where the snow will not melt.
Bake it about 40 minutes In s
quick oven. Do not cut this bread,
but break It with the hands Into
small pieces.
The following recipe makes a rich
muffin for either breakfast or lunch-
eon. As the fashion for eating cold
bread and toast does not prevail as
much as it did all hot breads are re-
stored to favor.
To make these muffins use one
cup of cornmesl. one of wheat flour,
half a cup of white sugar, two table-
spoonfuls of butter, two eggs, one
cup of milk, two Hinall teaspoonfuls
of baking powder, one saltspoonful
of salt.
Rub butter and sugar together, add
the beaten eggs, the milk, and at last
the cornmeal and flour, with which
have been sifted the salt and baking
powder.
This quantity will make about a
dozen muffin*. The method can be
changed by using a cup of cream la
place of the milk, and omitting tba
butter and using only one egg.
gift the cornmeal. and to a teacup-
ful of it put In twice the quantity of
aweet milk. One pint is a good meas-
urement.
Beat up two egg*, although you can
get along with one; add half a tea-
spoonful of salt, and to the beaten
eggs sdd the milk and meal gradual-
ly until everything is well blended.
A baking dish should be ready for
the batter and placed In a hot ovea.
It should be ready to serve la half as
hour.
There is a prevalent fashion now
for consuming buttermilk for one's
health and the beauty of one’s skin.
Tbe popular way of using it is to
make It Into griddle cakes.
It Is a mistake to strain the but-
termilk The housekeeper who does
this loses a, good deal of richness
It is right to*leave the little flecks of
butter in it.
A pint of buttermilk and a half plat
of clabbered milk t# mixed together
Enough flour is stirred ia to make a
stiff batter This is welt beaten uatil
It la smooth A teaapoonfoi of salt ta
added snd a teaspoonful of nods finely
powdered and well stirred into a gill
of flour.
This is beaten well into the batter,
and enough buttermilk Is added to
make tt about tbe ccmslstency of buck-
wheat cakes.
Paris Pattern No. 2126, All Seams
Allowed.—For the separate skirt to
wear with shirt waists or blouses
there Is no model more fashionable
than oae of these seven-gored hell
skirts, which are adaptable to any ma-
terial. Without either plaita or gath-
ers around the hips they have a de-
cided flare around the foot where they
are finished with a deep hem. Tbe
mode) is cut in round or ankle length
and reaetoen Its best development in
serge, mohair, Panama cloth, tweed
and cheviot.
The pattern is in eight sizes—22 to
3d Inches, waist measure. For 26
waist the skirt, made of material with
nap. requires 8\ yard* 20 Inches wide.
6)4 yards 26 Inches wide, live yards 43
inches wide, or 4ft yards 54 Inches
wide; without nap It needs 9)4 yards
20 Inches wide, Are yards 26 Inches
wide, 4>/t yard* 42 inches wide, or
144 yards 54 inches wide.
To procure this pattern eerwt M cent#
to ''Pattern Department." of thla paper.
Write name and addreas plainly, and be <
•ure to give else and number of pattern.
NO 2125- SI7.K
NAME.......................
TOWN.......................
STREET AND NO......
BT ATE......................
GIRLS' DREBS.
Use of Celery Leave*.
Do not throw away calory leave*
Cat both sulks and leaves from a
bunch of celery, boil until qnlU soft
then Uka two or three tablespoonfula
of flour, stir It Into one quart of boiled
milk; chop the celery leaves and stalks
quit* small; stir Into th* mtlk. add a
little butter, season to taste. This is
a very nourishing food for Invalids,
also It la a vary good remedy for dya-
pepsla. The whit# lower part of th*
celery can be used for salad after the
tops ar* cut off. ao this is really a
moat economical dish. U la ao light
and nourishing that It maksa an eg*
celleut meal for children.
Cheap Deed Coffse Cabs.
On* cup suet, butter and lard mined,
oae and onehalf cups sugar.
Add * little water, melt, add
one quart milk and one yeast
cake. Put flour Into bowl, add a
tittle nutmeg and lemon flavoring,
beat all together, but not aa *Uff as
bread dough. Let It rise, put la pana
and let rise agate. Press ia lltU#
lumps of butter and*put on sugar sad
cinnamon.
•alt to Kesp Down Odor.
If fat or milk boll over oa the
kitchen stove salt throws oa It will
keep down tba smell. If hot grease
be spilled an tbe table or floor cold
water throw* oa It will set It aad
prevent its sinking tato the wood.
ffiaaaaaulae I ImAiaad fl dhans^teg*
prtBfnrirnj unwiqa L»mon,
may hrif'rZ.
half of a pints ana cover wit* a glass
tumbler. Thla
prevent* it from drying
I
Paris Pattern No 1554, All
Allowed.—Mad* up In one of th* many
plaid worsteds, and with or without a
body lining. Ibis ia a serviceable school
frock for tbe growing girt. Broad
tucks over the shoulder*, stitched to
tbe bust line In the back, give tb# re-
quired fullness to the waist portion,
and the full sleeve* are gathered aad
finished with turr.-bach stuffs of plate
silk, trimmed with rows of narrow
velvet ribbon. Tbe shield Is of atm
Bar ailk, and the collar aad seek are
trimmed with th* velvet ribbon, match-
ing the ruffs The short skirt Is
plaited and attached to the waist
under a narrow belt of tb# material.
The pattern le la four aisea—ala to
twalv* year*. For s girl of ten yean
tbe dress requires Ift yards of ut»
rial 20 Inches wide, yards M
inches wide, or 2ft yards 41 Inch**
wide; as illustrated, flv weigh tbs yard
of contrasting material 20 inches wide
for shield, collar and cuffs aad five
yard* of ribbon to trim.
To procure
to ■•rtMNtm l
Writ* name aa
sure to give yta*
NO IM4- 0I2B,•«».«
NAME., .v,., •* ....,
TOWK,..,,,,...,............................
STREET AND NO...................
STATE......................................
Har Handicap.
Henrietta and Louisa, little maid
of ten yean, had for some Urns '
rivals for tb* honors la__
la*'# mother aad father bad
teachers- a great adv
etta'a eye* On# day,
snred by her father for
* ™p°ri Miow
ym, papa, but you
Louis* comes from a
v;
mm?™*
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Ford, A. L. The Daily Leader (Orange, Tex.), Vol. 1, No. 159, Ed. 1 Saturday, October 10, 1908, newspaper, October 10, 1908; Orange, Texas. (https://texashistory.unt.edu/ark:/67531/metapth643540/m1/2/?q=%22%22~1: accessed July 12, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Lamar State College – Orange.