The Edmond Enterprise (Edmond, Okla.), Vol. 8, No. 46, Ed. 1 Thursday, July 23, 1908 Page: 5 of 12
This newspaper is part of the collection entitled: Oklahoma Digital Newspaper Program and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
• 'i'V
^rvmwm mmswmm
■ >' •• 7i- ^'r"<- " -T •
" " 1
*f« «* . "" r^-?--t..T^'
i#^i,JiHailftif'ii#iMil
SPECIAL
NEW CAKE RECIPES
OF POTATOES AND C?<^ES^.
PLEASING CONFECTIONS FC~ THE
t;a table.
BKEtTS
CLEAN-UP PRICES
On
* ./-'-v* * ?
For One Week More
every thing in Summer Goods at prices that
shuold induce you to BUY NOW.
STAR BRAND SHOES
ARE BETTER.
Low Shoes.
$3.50 values $2.50
3.00 values. .. 2.50
2.50 values 2.19
2.00 values.. 1.69
1.50 values - - 1.25
Reliable Goods
FORSTER
at Low Prices.
& JAYNE.
wuamm
MONUMENTS.
foreign and American Marble and Granite.
Statuary, Vaults, Coping, etc.
SOUTHWESTERN MARBLE AND GRANITE
WORKS.
Pho^e 2«97- 228 W. Reno Ave., OKLAHOMA CITY
(Published in the Edmond Enterprise
July 23, I9C8 )
Ordinance No 40.
An
I GROCERIES
£ SPECIALTIES:
jj COFFEES CANDIES MEATS
► TOBACCOES TEAS JEWELRY
J WARRAMTF- MIQM r? A ~
► COUNTRY PFIODUDE BOUGHT AND SOLD.
► CREAM AGENTS.
PHONE! 5©. 2ND &, ST. FE.
i EDMOND GROCERY CO.
1
Quality^.
ordinance fo r the purpose cf
making a General Tax Levy for the
ensuing year.
Be it ordained by the Mayor and
Councilmen of the City of Edmond.
Sec. I. That the following Tax
Lfvy be, and the same Is hereby
made and ordered, on all the tsxab'f
property within the City of Edmcna
Oklahoma, for municipal purposes, ap
^ portioned to the funds hereinaftei
I mentioned, for the ensuing year, to wit:
! Street and Bridge Fund ..I mi!
J Fire and Water Supply Fund.l 1 5 mi'
! Contingent and Supply Fund,... 1 mil
Street Lighting Fund .1 mill
Salary Fund i mil
Park Fund .5 mil
Sec. 2. For a Poll Tax one collar
is hereby levied on each and even
able bodied male citizen within the
corporate limits of the City of Edmond.
Oklahoma, between the ages cf twentv
one and fifty years.
Sjc. 3 This ordinance .--.ha I be ii
force and effect from and after its ps:
sage, apprcv^l and publication as pr j
vided by law.
Passed and approved thi: 17' it
I of July, 19.8.
Almond, Cocoa and Pineapple Some of
the Most Popular Ingredients
—Austrian Pufft a Delicacy
Well Recommended.
Almond Cakes.—The whites of si*
eggs, one pound of pulverized sugar,
one ounce of ground cinnamon, a
pound of almonds, blanched and
chopped fined, and ihe grated rind of
one lemon. Mix all together until
quite stiff; roll moderately thin, using
as little flour as possible; cut in the
shape of stars and bake in a slow
j oven.
Cocoa Cake.—Use one half cup of
butter, one cup of sugar, two eggs,
i three-fourths cup of milk, three table-
! spoonfuls of cocoa, one teaspoonful of
| vanilla, one and one-half to two cups
J of sifted flour, two teasponfuls of
baking powder. Rub the butter to a
cream, add the sugar, beat well, add
the beaten yolks of the eggs. Sift the
baking powder and cocoa with part of
the flour, and add flour and milk alter-
nately. Make the batter stiff enough
: to drop; add lastly the beaten whites
of the eggs. Pour the mixture into a
well buttered pan, aud bake In a mod-
j erate oven from 30 to 40 minutes.
Pineapple Cake.—Cream one cup of
I butter with two cups of sugar, half
j cup of milk, six c«tgs beaten separattj-
| ly, three cups of flour, sifted with two
teaspoonfuls of baking p'owder, mix
well, and bake on jelly tins. Make
thick boiled Icing, in which squeeze
the juice of two oranges. Spread
thickly over the layers of the cake,
and sprinkle with grated pineapple.
Austrian Puffs.—Two ounces pound-
ed almonds, two ounces clarifled but-
ter, two ounces of sifted sugar, two
tablespoonfuls flour, the yolks of two ■
eggs, one-half pint cream. Flavor with
rose or orange flower water. Heat, all
together, butter the pans, fill them
only half full, and hake one-half hour
in a alow oven.
Hg Cake.—One and one-half cups
powdered sugar and one-half cup but-
ter, creamed, one and one-halt cups
sweet milk, whites of eight eggs, tint •
i cups flour, thoroughly silted with two
I teaspoonfuls baking powder. Heal the
| eggs to a stiff froth, and add the flour,
j Cut up the fi"s and let boil until a sir-
up is formed, spread on when cool.
| Favor cake and frosting with vanilla,
and spread figs between layers.
Lemon Cake.—Cream half cup but
ter with two cups sugar, the yolks of
six eggs, and one whole egg, half a
teaspoonful baking powder, half a cup
of sweet milk, four cups of flour, sift-
ed twice, the grated rind and juice of
New Way of Putting Togetiier Tvl
Popular Foods.
Tioii about a dozen potatoc*. anK
while hot mash very soft with hot
milk and qielted butter, Hiding salt
and pepper to taste. Whip light aud
heap In the center of a baiting dish.
Smooth the sides of the m "(ml vfthi
a knife, and carefully remove ^fnout
(upful of potato from the chr
mound, leaving a cavity In i.s i tucer.
Hip a feather or brush in the wl. a of
an egg, and cover the Inside of the
hollow, and the top and siil< s of the
lm und with t his. Set In I ti • < to
u.'t very hot and to brown lightly
■'in done take out and till the hollow
with che. se sauce; tprtnkto tlw | ot*
tees and che 'sh wi;b crumbs and re-
turn to the oven for five niiuutes be-
fore sending to the table. To make
the cheese sauce, put half a cupful of
butter In a saucepan and meft. V.'Ueu
it simmers stir in gradually five heap-
ing tablespoon fills of grated cheese
the beaten vol,is of two egrs, a pinch
of cayenne and salt to taste. Stir
until thick and smooth; pour iato the
hollow of tlie potato niuund aud
around the base.
TO MAKE GOOD ANGEL. CAKE.
Important That the Whites of C$a*
Be in Proper Shape.
Mix seven ounci s of fine wfnter
flour, one ounce of cornstarch, tht
quarters of a pound of powdered su~"-'
and one heaping teas' -■
- "vu Ml ',>TQni iii
tartar together, M*n,sift then,
times. lake 1^ pint of the!
w..... . s of oggs and beat them until
stiff and smooth as possible Your
cake will be tough and leathery unless
"''s are sufficiently linn ro
I) r nn egg, and the texture v ■ " firm
and fine grained. Now stir in 'he
; ;,(,'l materia!.; as* lightly an.l qufcic-
'4 ' . :"ib!e, using for the put pose
a w.re spoon or egg beater. Hake
aii tin- •ea.-ed Turk's head, or, better
r,; :i Van 1,11 " cake moid. . a mod
'1 *n for 35 or 40 ntftiut.ea
When done, take it from the oven
turn the bottom up, allowing the pan
° " ■ > on the table to coof. When
tli cake is cold oi.^s a limber knife
; ; ""'I tie slip s, shake lightly and the
cake will drop out. let
; vanilla, orange or almond
it v.i<|>
«<><> tclruT.
biff
and; dry it
an th« stoveJ
I f! C1! ■ - «; n t r • t reJ
S.'iid Bag for Sickroom.
<'tie of the moil convenient n 'los
to he used in a sickroom Is
Get some clean, fine sand;
thoroughly in a
Make a bag about eight inche square'
of flannel, fill it with dry sand, sew!
the opening carefully together and
cover tile bag with cotton or lfnen.1
Tills will prevent 1 lie sand from slft.j
ing out, and will also enable you to
heat the bag quickly by placing ft in1
one lemon or one orange. Beat f<n
several minutes, and pour Into baking the oven or even on the top of the'
tin. Hake from 30 to 40 minutes. stove. After once using this you will
never attempt to warm the feet or
j hands of a sick person with a bottle
| of hot water or a brick. The sand
Test for Butter.
To find out whether butter is pure,
What To Eat gives the following
method: I'iace a small piece In a
large iron spoon and heat gently over
a flame. If the butter foams freely on
heating, it is butter, while if it sput-
ters and crackles like hot grease with-
out foaming, it is oleomargarine or
renovated butter. Another way to ex-
amine sample is to put it In a small
bottle, and then place the bottle in
boiling water for five or six minutes.
If the sample i* butter the curd will
have settled, leaving the fat perfectly
clear, while
fat is cloUd
if it i.s a substitute tin
or milky. •
holds the heat a long time, and the
bag can be tucked up to the back with-
out hurting the invalid. It is a good
plan to make two or three of the bags
and keep them on hand, ready for use
at any time when needed.
Strawberry Sarabande.
Whip a cupful thick cream until
very stiff, then fold carefully into It
a pint fresh berries cut In small pieces
with a silver knife. Have ready a
tablespoonful gelatin soaked In a
quarter cup cold water for h 'f an
hour, then dissolved by s> iting the
cup containing it in hot water Add by
Put on
with a h
without s
thread.
A Delicious icing.
ins
-ugar
boil
:o the
it in
Uld thr
and
that it
ot
ml
iat counts when it comes to GROCER IER,
you combine good quality with low prices
8 V i i ii ^
i 'V Qsi
THE GROCERS.
J
Just notice
you
WSeal)
W
3.
City
what our advertisers have to say to! sheriff Harvey d. e«rri«oQ wa>
in this issue of the Enterprise. ' ^2u'sday meeti"=
w
which one teaspoonful of cream of tar-
tar an 1 one-half teaspoonful of soda
are thoroughly mixed; flavor with
j lemon; butter tin sheets and drop by '
a^oonsful about thr«« inches apart.
Vegetable Brush.
Wash potatoes, beets and other
etables with a small brush if you
to auve jour hands.
wist, j
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Gould, C. W. The Edmond Enterprise (Edmond, Okla.), Vol. 8, No. 46, Ed. 1 Thursday, July 23, 1908, newspaper, July 23, 1908; Edmond, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc140620/m1/5/: accessed April 24, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.