The Cimarron News. (Boise City, Okla.), Vol. 25, No. 23, Ed. 1 Thursday, January 4, 1923 Page: 2 of 8
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THE CIMARRON NEWS, BOISE CITY, OKLAHOMA
GOOD PUMPKIN AND SOUASH RECIPES
Near East Peace Conference at Lausanne
the
kitchen
cabinet i
(<£), 11122, Wemaru Newapaper Union.)
How Jolly It 1b, of a cold winter morn-
ing.
To pop out of bed Just a bit before
dawning.
And thinking the while of yotir Jolly
cold bath,
To kindle a Uame on your Jolly o'd
hearth!
Ah, ni«! It la merry!
Hirig derry-dowu-derry.
Where now la the lark? I am up be-
fore him,
I chuckle with glee at this quaint
little whim.
I make up the lire—pray heaven It
catches!
But what In the world have they done
with the matches?
Ah, me! It Is merry!
Blng derry-down-derry.
This Is a song that has never been
sung—nor ever will be—so the tune la
Immaterial.—Kalph Bergengren.
MORE CHRISTMAS CAKES
a dellcnte cake which 1b more of a
confection Is:
Almond Macaroons.—Take one
These photoglyphs have just arrived from Lausanne, Switzerland, where the Near East pence oonferenee Is InL pound of sweet almonds blanched and
session. The Turkish delegation Is tftiewn arriving for the opening of the conference, and Inset are seen Lord Curzon
of Great Britain, Premier Mussolini of Italy and Premier Polncare of France.
Camera Catches a Chicago Ghost
ANOTHER VENUS SUES
I
That a ghost can he photographed was seemingly proved In Chicago the
other day. The result is shown above. The ghost was materialized by Elizabeth
Allen Thompson, a member of the International Society for Psychical Research,
who has Just accepted the offer of the Scientific American of $2,500 for the
first psychic phenomenon produced before a committee named by that pub-
lication and under Its test conditions.
ilk
if
Dedicating Monument of Victory
Miss Ann Hyatt claims that she
more nearly duplicates the classic form
of Venus de Milo than does Miss
Dorothy Knapp, who won the recent
beauty contest at the physical culture
show In New York. She claims that
there was a conspiracy to defraud her
of (he main prize and the title. She is
therefore suing both the winner of the
contest and the promoter for $100,000.
Miss Hyatt says she lost a 50-week
stage contract at $2,000 a week, which
depended on her winning the title of
American Venus.
LEADS PROGRESSIVES
Scene during Hie dedication ceremonies of the beautiful Monument of Vic-
lory If. the forest of Complegne, France, in Rethondes Glade, near where the
armistice was stoned. The mayor of Wissembourg presented the monument to
the city of Complegne in the presence of Millernnd, Point-are and Ambassador
llerrick of the United States.
Lausanne Conference Meets Here
Senator Robert M. LaEoilette In
characteristic pose making the opening
address before the meeting of "pro-
1 gresstve" senators anfl representatives
in the senate office building. Dec. 1,
; when a new congressional bloc was
formed.
pounded until smooth;
while pounding add a
few drops of rose water
to keep the almond mix-
ture smooth; aud to the
whites of seven eggs,
beaten - until stiff two
pounds of-carefully sift-
ed powdered sugar—a
little at a time to keep
the mixture full of air. Use two
tablespoonfuls of rose water for
flavoring which includes that used ill
mixing the almonds. Drop by spoon-
fuls on a buttered baking-sheet or but-
tered paper and bake in a moderate
;oven.
Molasses Drop Cookies.—Take one-
half cupful each of sugar, butter, mo-
lasses and sour milk, one egg, one
teaspoonful of soda, two cupfuls of
flour, one-half cupful of raisins, cur-
-rants, and cinnamon, nutmeg and gin-
ger to taste. Stir up over night and
bake the next morning.
Sunshine Gems.—These are good if
you can afford the eggs. Separate
the yolks and whites of .seven eggs.
Sift one cupful of granulated sugar,
then sift two-thirds of a cupful of
pastry flour five times. Beat the
white of the eggs until stiff, adding
one-half teaspoonful of cream of tar-
tar when they are half beaten; now
add the yolks which have been thor-
oughly beaten, mix the sugar, then
the flour. Bake in greased gem pans
in a quick oven for fifteen to twenty
minutes. When cool ice with orange
Hieing..
Common sense teaches that there Is
no one branch of human art or science
In which perfection is not a point for-
ever receding.—Harriet Beecher Stowe.
HERE'S A RAISIN
Onr dieticians are endeavoring to
train us to appreciate and use more
raisins as they
are so rich In
Iron and a good
heat and energy
producer. The
grape sugar
found In raisins
is perhaps the
most easily di-
gested of any sugar; requiring little
change before It is assimilated and
made into good red blood.
The raisin is a good scavenger, a
muscle and llesh-producer and when
well masticated Is easily digested by
the average stomach.
The layer raisins are the choicest
In the market and many cooks pre-
fer them, seeding them at home rather
than to buy the seeded or seedless;
however, one may find very good
brands of the seeded raisins which
have delicious flavor. A handful of
raisins added to a fruit salad gives
just a touch of flavor that Is found
in no other fruit. As filling for cake,
mixed with nuts or other kinds of
fruit such as figs, dates, prunes or the
dried apricots and peaches, one may
have an endless variety of good
things.
Sweet Raisin Bread.—Take one
quart of milk, two tablespoonfuls each
of lard and sugar, one teaspoonful of
salt, th'i yolks of five eggs, a cake of
compressed yeast, two pounds of
raisins a^d one-half ounce of spices
flour to make a mixture to knead.
Prepare and hake as usual. When cold
cover with a thin coating of powdered
sugar and water.
Raisin Confection for the Christ-
mas Box.—Put a pound of raisins
through the meat grinder with a cup-
ful of any desired nuts, or a mixture
of walnuts, hickory nuts and almonds
or pecans, add a pinch of salt, the
Juice and rind of an orange, or vary
with a lemon Instead of the orange,
then mix until rather stiff with con-
fectioner's suR:ir. Pack Into a waxed
paper-lined tin box, press until firm
and set away to become hard. When
firm cut in slices, dip in fondant or
chocolate or wrap in waxed paper and
serve plain. Such candy cannot hurt
the children and is good for them,
enten moderately.
Graham Raisin Bread.—Take a
quart of water, two tablespoonfuls
each of sugar, lard and molasses, two
teaspoonfuls of salt, a cake of coin-
Several Unusual Dishes May Be Made From Squash or Pumpkin.
(Prepared by the United Statea Department
of Agriculture.)
Either pumpkin or squash may be
used In the following recipes, which
suggest a number of out-of-the-ordl-
nary dishes made from the sliced or
canned vegetables in addition to pie.
The recipes have been tested by the
United States Department of Agricul-
ture.
To prepare the pumpkin or squash
cut It open, remove the seeds and
stringy portion, and pare. Very young,
tender squash, of the round white or
yellow crooknecked varieties may be
cut up and cooked without paring.
When baking Hubbard squash or
pumpkin it may be cut up Into three-
Inch squures clean of seedt nnd baked
without paring, rind side down. One
of the most satisfactory methods of
cooking pumpkin or squash Is by
steaming it till tender in a colander
or steamer over boiling water. Cooked
In this way it Is less watery than
when boiled.
Pumpkin or Squash as a Vegetable.
In addition to plain mashed steamed
pumpkin, seasoned with butter, salt
and pepper, or baked squares of
pumpkin, this excellent vegetable may
be served creamed, glazed or en casse-
role.
Creamed Pumpkin.
Cut the pumpkin meat Into strips
about half an Inch thick. Steam or
boil until partially tender. Place
strips In baking dish and coat each
piece with a sirup made by boiling
together:
V4 cup sugar 1 tablespoon butter
% cup water
Corn sirup may be used in place
of sugar. Place in the oven and cook
until brown.
Diced Pumpkin in Casserole.
Cut the raw pumpkin Into small
pieces, place in glass casserole dish,
or any baking dish with a cover.
Sprinkle with salt and a little pepper.
Allow to each cup of diced pumpkin
a half cupful of boiling water and a
tablespoonful of butter. Cover closely
nnd cook in oven until pumpkin is
tender and the water absorbed. Serve
hot In the dish In which it was baked.
Pumpkin timbales are very • good
when served with ham or cold meat
of any kind.
Pumpkin Timbales.
hi teaspoon peppet
H teaspoon cinna-
mon
% teaspoon salt
1 pint mashed
pumpkin
% cup milk
2 eggs
% teaspoon mace
Mix together and put In buttered
custard cups. Stand In a pan of boil-
ing water and bake in a moderate
oven for 30 minutes. When the mix-
ture Is firm turn carefully from the
cups and send to the table. This
same mixture may be baked in a
shallow dish with cheese grated over
the top. In this case omit the cin-
namon and mace.
The flavor of pumpkin combined
with milk in a soup appeals to many
palates.
Cream of Pumpkin Seup.
% .«P butter 4 cups milk
2 to t tablespoons % cup mashed
flour pumpkin
1 to 1 tablespoons teaspoons salt
onion Juice % teaspoon pepper
Melt butter in saucepan and stir In
flour. Add salt, pepper and mashed
pumpkin and blend together. Add
the milk and bring to the boiling
point. Add onion juice when almost
ready to serve. Serve hot
Pumpkin Used as Deuert.
Pumpkin Custard.
1 to 1V4 cups pump- % cup sugar
spread the top with a tart jelly. pll«
meringue lightly on top and return
to oven long enough to brown the me-
ringue. Serve cold with cream. If
preferred, the Jelly can be omitted
and the pudding is good even if you
do not serve cream with It.
Meringue.
Two egg whites beaten very stiff,
four tablespoonfuls sugar, a pinch of
salt nnd one-half teaspoonful vanilla.
Pumpkin and Squash Breads.
Several quick breads may be made^
using pumpkin or squash.
Pumpkin Corn-Dodger.
cups cornmeal 2 tablespoons, sugar i
1V4 cups cooked 1 cup water
pumpkin 2 teaspoons baking
1 teaspoon salt powder
3 tablespoons short-
ening
The pumpkin should be cooked very
tender and mashed free from lumps.
Put sugar, salt, baking powder and
cornmeal together Into a sieve, and
sift them Into the pumpkin; mix thor-
oughly. Add the water last, a third
of a cupful at a time; if the pumpkin
is quite moist it may not be neces-
sary to use the whole cupful of water.
Pour Into hot well-greased skillet,
cook slowly over the fire, turning
when well browned beneath; it will
take about 35 minutes to cook thor-
oughly. Serve hot with butter.
Pumpkin Corn Bread.
1 cup mashed 4 teaspoons baking
pumpkin powder
1 cup milk 1 teaspoon salt
1 cup cornmeal 2 tablespoons melt*
V4 cup flour ed fat
1 egg
Mix in order given. Pour In greased
baking pan and bake 40 minutes In a
hot oven. Cut in squares, and serve
hot.
RICE IS GOOD FOR CHILDREN
kin or squash
thoro ughly
cooked (canned
squash may be
used'
Vi to 1 teaspoon salt
i4 to % teaspoon
allspice
K teaspoon mace
1 tablespoon butter
Not a Dust Collector.
Will Vawter was painting a Brown
county scene when one of those outir.g
fiends whose word? outstrip knowledge
approached him. It must have resent- , . . ,
. ' . , * | . , pressed yeast, two pounds of raisins
bled a bud smear or daub to the o. f. 1 . , , , „ _ ■
He watched -the nrtist a few moments,
and then inquired : "Do you just leave
it rough like that or how do you
jj : J • WJWI *«m i- J, smoot], j( down?" "Oh," replied Mr.
** 1 | Vawter. "I sandpaper it when I get
fty «« back to the studio. If I d leave it that
This is the Casino of Montberon in Lausanne, Switzerland, in which the way, you see it would catch dust."—
sessions of- the Near Eus' peace conference are being held. 1 Indianapolis News.
one-half cupful of chopped nuts, equal
parts of graham and white flour. Let
the dough rise twice, then again,
when made Into loaves, ftnd bake In
a medium hot oven.
vrtiJL
1 cup to 1 pint milk % to 1 teaspoon cln-
2 eggs namon
Instead of pouring this mixture,
which is very similar to pumpkin pie
filling, into a pastry shell, it can be
turned into ramekins or custard cups
and baked like any custard, In a mod-
erate oven, set in a pan of water. In
case the custard is used for a pie the
larger amounts of spice and the
smaller amount of milk may be used.
If served as plain custard the smaller
amount of seasoning i9 more appro-
priate.
Pumpkin Bread Pudding.
1 cup stalebread 1-3 cup sugar
crumbs l teaspoon salt
lVk cups sweet milk 1 teaspoon vanilla
1 cup mashed 2 egg yolks
pumpkin iboiled 2 tablespoons but-
or steamed and ter (melted;
put through a col-
ander)
Pour the milk over the bread and
allow to stand until the crumbs soften.
Add pumpkin that has been cooked
and put through a colander, before
measuring. Add the egg yolks and
the melted butter. Beat well. Pour
into buttered baking dish and bake
In a moderate oven until the center
Ib fl n. Remove from the oven
Cooked in Milk, It Has Rich Flavor
and Is Particularly Nourishing—
Fine for Lunch.
Rice cooked In milk has a richer
flavor than when cooked in water,
and Is particularly nourishing and
wholesome for children. As a school
lunch dish the United States Depart-
ment of Agriculture suggests that rice
may be served with tomato sauce and
grated cheese, as the main dish of
the meal, or with maple sirup or
crushed fresh fruit as dessert.
One cup of rice will absorb a quart
of milk when cooked slowly in a
double boiler. First wash the rice
thoroughly in several waters so as
to remove all loose starch, then drop
It slowly Into the hot milk, and add
one teaspoonful of salt for each cupful
of rice. Cook the rice until the grains
are soft when pressed between thumb
and finger, or for about thirty min-
utes. Remove the lid of the double
boiler during the fcist part of the
coooklng, so that the grains will sep-
arate.
BROILING STEAKS OR CHOPS
"Pan Broiling" Is Cheaper Way, Sug-
gests the Department of
Agriculture.
In broiling steaks or chops do you
use the gas broiler or do you "pan
broil" them? The United States De
partment of Agriculture says the lat-
ter la the cheaper way. Heat the fry-
ing pan sizzling hot, brush it with
just enough fat to keep the meat from
sticking, turn the meat quickly from
side to side to retain all the juices.
Meat cooked In this way is often more
juicy than when broiled in the oven.
I HOUSEWIFE
Old velveteen makes excellent polish-
ing cloths.
• * •
Bread flour is the best for dump*
lings and noodles.
* • *
Add a little chopped parsley nnd
onion to the mashed potatoes.
• • *
To clean a zinc bath, scrub it thor-
oughly with coarse salt, moistened
with paraffin.
* •
The life of baskets can be prolonged
by scrubbing them occasionally with
hot soapsud3.
• • •
Always finish off the rinsiug process
of stockings by soaking for a few
minutes in clean, cold water.
• * %
When making rhubarb sauce add the
sugar last when it is to be served, as
t[t WW improve the flavor and save
sugar; this can be done to the other
sauces, as cranberry, and aDDle.
i
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The Cimarron News. (Boise City, Okla.), Vol. 25, No. 23, Ed. 1 Thursday, January 4, 1923, newspaper, January 4, 1923; Boise City, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc234369/m1/2/: accessed April 25, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.