Foss Enterprise. (Foss, Okla.), Vol. 6, No. 49, Ed. 1 Friday, October 11, 1907 Page: 4 of 4
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. t. liavia of EdwardeviKe
n • urbnrg T iea<hky.
The Foss Mffl & Bentor Co. FRUIT ALWAYS GOOD
'PRIZE CONTEST
M. E. Church of Butler 374
M. E. Ch. of New Hope 149
.*...157
many ways of scffvnw 4thi
blackberry.
We have no money to give as
4 premium? to charitable institu*
tiooa, but will t>«U you Yukon's
E Garrison,generaliBefJt flcmr for $2.30.—Farmers
r uie 4, Foss. 41*3ra Clearing Hou^e.
~ T T . t . , Cmmvtw ...... 157 .Has ValuaW© Medicinal Qualities,
t rdturnoH t, Ho." The section men have been do- j •_ • •• well s Beirfg Always Appetizing
r a brief visit to Ho ' more work on the tracks in; Baptist Church of J • —Makes Excellent Catsup
the yard*. here. TI e reo«it j St. Francis Catholic Ch ) w Properly Prepsrsd.
—' ~ heavy raias made the trucks s j M. E. Ch., So., of Foss .'j
ur ig -"oaa i t^e work became neces- j M. E. Ch. of Foss
fiary.
^ rfook
•fe ive
elsewhere 1.1
Si The good old blackberry ha* a
i , ... 0j pedigree tehlod It and m^dldfial 1'Jal-
;C err? ©Ury of r.dwardsville.... * iti^^ recognized and appreciated bjf
d family ap"flt a
■ we*k fit the Ok-!
f tir.
i M. E. Ch. of Osceola 2
We are requettfd to announcei (Jbrifitian Ch. of Foss 1
that liev. W. P. Roberts wili be-;c; p. Chureirof Foaa 1
grin a protracted meeting at the; Eaf>t Boggy Church 1
.j. \. <*r. !•>-,- •i-":- !.:• . — *
ie and wife hpent October 25th, to crntinueindefi-, B"b BalH*in'Oklahoma City
• r Of'he week at thejnitely. attending* tho fair.
ma City. _ ' " ~ " , . •—
_ * W. T. Leach will jjive a sale at ^ ^ Thurmond was aver fran
< r-r I a* cought the hi* place five mi>n northwest, of ' (jity ye.t, rdi}.
eloraa. 1% nom 6t nattard
and three Made* ef aacr Let enne
to boiling point; ppor over the' pickles;
add three small peppe-s; plaa ta.BW-
spoon of grated horsertZisb aid e'leed
onion oa top.
One Way to Clean Silver.
Silver spoons aa well ae otln.r small
trinkets may be brightened * *«>*
without the additioa of silver powder
by placing them in an aluminum re
ceptacle and pouring boiling vater
over them. Polishing should be effect
ed by mean!' of a piece of clean cha-
mois leather, but In adopting thii
.-.atment it must be remembered that
*Ve sdlror never should be allowed to
-x-omt tarnished.
1 ancients and moderns. While most
! fruits arc laxatives. th? blackbiTvy.
' fruit, leaves and rootr alike. ia among
the moae valued astringents. Hiack- |
berry .wine ranks high as a tonic, con | ———
talnin* as it docs a !. -'.r amount of. French Rice Pudding.
• iron, nieekt-rry cordial !a one of the | Weigh a quarter of a pound of ri?a
rnnsf arrrove l remedies in case of and put it into a pint of rajk. Let It
dys-ntory, while jan-.s and presorvea ' simmer until soft and all -he raf -
jjj
fjj'l
I'
lr
li
i
.erty in the east part here next Tuesday b^inrii j; ai
.as moved his iami-. n^n. Am« j,g the btuff he fceli -j
r is a tfood span < f mules and 6€*v
j eral good milk cows.
an . ,11 of the Oklahoma j —
.IwtfcHgeCu., <fOklahoma Our br«.«<m coin mar.. Mr
in this ne irhbo^bood or. Brown, had another s ri >us at-
Tuesdiiv. | ack with his heart at his heme
|jn Weatherford and did ri"t ar-
•g has a freMh supplj i jp until noon iue.-;ciay.
However, Mr. Brown 'is a great
S Seal he ter now.
pure white coal oil
oil. If you want the
0< S. H;ce el < oruell vas i
< ur city this morninirori busine^f
Miss filariyH Collins of ElkCit
is vis* the M - -e- Wood ne .!
town.
Th« Kin. N Da« ^h;ers r< :il z - .
ovh" :-50 net from their dinner k-b
'Vi. :. -~'i:sy.
Smith is in tt wn vrith!
if high tfrade Berk-
thiw wf ok. He can be
ie Last Chance feed i
Quite h numlnr i f i ur pe«;ple
i attended the fair a' Elk last Mon-
day. Am'-n^' the number wer
i A M. Beeta, Boh B;.u. Ur..J tn.
Iun<i family. Mis A. C. Arm
; Hir-.iig, li. L. lJa: i.e. Clarence
imfo CWh Jbeen as-1 Payne MurPh>'CariRuck*
. thoc-ntr l office thi:-i ma" and fSrl 1.;*-ton.
nu' the abnefice of Miss.
wi field who is visitinv
- Elk Ciiy.
W. 1?
own '
:itv \ '■
up
-ee HIM
fj'ir at
V-
■vi:e w
Okl'^ .'
Joe
'an
0 SO1
Simpiori. ill
i'vt •• I'ouri '<
genial At
mi- , Wa
L. P
Mont-
ear
lav
BuM
ran-
wc?
•nir
$1,000 equity in a good
ne r t o-s to trade for a
►. • <■ mi gf^>d<i or -toeIt. j 1,500
on •• -> tcmis. If you want to
ti ;• ik quick,—A. V... l^ee's
Co.
Beware of imported flour ;;
( most of n is made fr rn old unu'-
| ty wheat of last year's crop.
farm I f r and itisitt « n f^etiir-.tf
srna 1J mond C" v. h oh is mudo from th«
ii ;\v crop of hi/h j^raf'e wheat,]
and with overy sf.ck you get on - i
vote for the S125.00 prize. Ask
aoout it. -
i. .1. cmu:
r r* in th
. Hiei .an-
aerated bv
dra
i t-i
< on
bu-i
-i-
<*1 -sr'.s -*r V ^ jj' sf 00/
rriug q louijg
ff>
'r>
\ t'i\
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(fr
%
(i)
.M
(its
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is
t
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<$S
fts
%
A step inlo onr store
th- Fall means a stop
toward economy and
• content.
I n rl We Jiave the nicost line DlcSS
liti lllLfej Goods we have ever been able to
show you, consisting of Silk, Briliianteen, iMo-
hairs, Panamas, Serges and Voils. our Ladies,
Misses and Children's Jackets are now ready for
your inspection.
OUR CLOTHING DEPARTMENT
is complete. As 'tis now Fall Suit time. We
invite .you to comc and look through our feloth-
in^. We sell Block Clothes. No- bttter
made. We can s-ll you Men's Suits from §* yl)
to $20.00. We also have a ^ood assortment of
Boys two- and three-piece suits at prices mat
c- ii't be duplicated elsewhere.
We carry the CUaaq in town and C:in
biggest line of kDI',v/L S sell vou GooD
ShOhs as chcar as any firm in western oklaho-
ma. Don't take our word but come and con-
vince yourselves.
stapleXni) GR0CFRIES
The Celebrated^ Hobart Flous.
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] k'-e'-int
,er * is a sri i • •• r-
yemriinw li^if'-r s.
hvr- north «'f !* ' -
j .si(me and r i
AABOK Spkinc
R.
>l! 8
is no
P.
;>.n<
Err.td Griddle Cakes.
'Soak two cu jinls bread crumbs in
two cunfu'.B of scc'.dinj milk over
night, having the milk Healdton hot
when ponfed over the bread. In the
morning' rt.b tho bread through a
sieve, aid a tableapccnful melted but-
ter, the well h2.1 tan yolks of two egg3,
and a c*r iul of flr<ur silted v.'ith two
teaspoc.hfvls cf ba'cing powder and
saltspoonfal salt, /dd the stiOly beat*
en whipped whites of the e^gs, and
cold mlik. if the batter nc?d^ thin-
ning. Bake on a woaerately hot grid-
dle.
furnish a threat remedy that requires
no urging upon the paUent. From the
fre h young hltckfc'rry cane* a thick
fyrup is expressed, valuable for
throat, mouth and eye troubles. Mado
irto a vinegar, the blackberry fur-
nishes one of tfce most refreshing aat'
coolin? of cummer drinks.
Blackberry VineQar.—To make the
vir?e?ar, mash the berries to a pulp
in an earthen or atcT5fc5r?.re vessel
\dd rood cider vine- ar to cover well,
find stand In the sun during the day
-a.rd In the cellar over night, stirring
ocf aslerally. The nert raorning strain
a*:d add the same amount fresh bar*
r'->s. Crush and over tha whole pour
the strained ju'c«. and set in the sun
sgain through tbe day and the cellar
at T i'.'ht. The third day rtrain and to
^ach quart of the juice allow one pint
of water and five pcuuds sugar. Heat
Elov.iy to tho h- iling point, skim, and
when it boils strain and bottle, seal-
ing airtight.
Elackbe ry Catsup.—rover ma-hed
1 berries with holl oe water, simmer
15 /mi"nntes, pr ss a~ain aud strain.
Allow for each o;iart iuice a half tea-
r or: f .1 «<ch :c -. cini?a*non, pepper
and 1 ('■ ■'< down to
a'j6ut a ovarter of th° original ouan-
tiry, add vinegar (pure* to mak°
k • nvth a.'d ooas'sten^y required,
• b-ittlo a^d teal while hot.
Clackcerry Jan.—Lrok over a '-".1-
lon of blarkh ir-c. wash and drain.
Put in a 'pr^r^A-ing V i o\jr in a
vint of water and cook until Boft. stir-
ring and ma I'i^g v.,; h a wco l^n
speQn to break up ti. > fruit. Ti *e
care t' at it does not scorch. Taite
from the fire a* rl ^resn through a wi-e
■I %•< inlo a -fto i« 'ar. Do not use
tin. Stir this pulp t i- r i"hly. Take
a quart of the pulp aiH ut in a ket-
tle with a <; : •* rf sugar' measured
■i^ht and prevloasly heated in the
oven. Brine: to n ho!lt cook ra^'dly
fcr If) or 2 ) rni;:v:*'., until it je'l >3
whea dropT "d in a t h sauc r Pour
into s'ia.l jars and wi:en colJ t°al.
Repeat • the cooking with another
ouart of the r'llp nntll ail has b'.n
us- d. The jam in easier and better
l-reparpd a quart at a timo. It is a
ftocd plan in hot weather to prepare
tbo berries one day. sot away in the
cellar and make the Ja'ha ia U10 cooi
of the next morning.
soaked up. V.Tien nearly cold, add
one ounce of butter, the yolk 3 and
whites of three eggs, a little su -ar.
and the grated rind cf a lemon.
Mix all well together. Rutf r a
plain mold and sprinkle c? or
erambp thickly over the bti?t*r
pour in the rice, bake one h"*i-
It out of tho ncld aacf serve
cn
>ra
Hcuer^erk r f Pbvsieal Cult re.
There a" !^**ty of wo '-bo
sP3rn hou :«*at a~e devc *■! 10
gymna"3'i*"." > the b s* of all
arennd. indoor e:n - '9-^ Is to b^ found
in. the manifold"duths of 1 -„u creep-
ing. Dusting, even coc'^ij^, ">-*ug
more than cne s t o' muscles into
ilay, p."d nrr • of *'otn Is more de
^tructive to 'he beauty of the- hands
than gymnasium work and outdoor
-ames We are not advoc2*; , the
"effcrmlng of all o* the hou -; *h"!d du-
t'cs, w'-hout a a s an^e of any kind.
but of "ar;; " cm. Of course, if
you M"r a 1". " ' for the work, and
tho s* •*'. "o^tra'l if yen 'v.vst to.
but t* 3 s ret a 1** "s'^ w -len;* la5k
oT mtn y <3 f • ln-fuaemeu* Ttere
are so n.a* * aya in V -*- time-can
be jcoStab y s tent.—What-toHat.
Engc with Macaroons.
Take the yolka of six eggs and the
i whites of ti.roe. Crush two mada-
rocn3 very flne, aud mix them v.ith
the eggs. Add one tuhlejpoonful of
oraiigo flowi-r water, two tableapoon-
fuls of sugar, and one ounce of melted
butter. Bea*. aa for an omelet. But-
ter a dish and pcur tho mixture in.
Put it in a pet cf boiling water and
!et it cook until it thlckons. When
done, sprinkle with powdered sugar,
j pass#over it tbe salamander, and
1 jervc.
V-
Csbbage Salrd.
Dressing far one medium fcized ca^-
I ban^: Threo heaping tablespoonfuls
j <jf flour, made into -a smooth paste,
4 two well-beaten eggs; add to three-
i fourths pint of boiling vines: , cook a
: few minutes and beat until smooth.
Have ready the 3bredded cabbage, sea-
soned with salt, peppor, celery salt,
S:rving Fruit.
Fruit may v-3 served on a Jar^o
round, flat di3h, or in a fruit bowl o?
fruit dish. It is very pretty to use
the natural learcs, if they can ba pro-
cured, for garnishing the dish. The
fruit should be ifassed and each per-
son be given a fruit plate and fruit
knife ar.d finger bowl. The finger
bowl Is placed on the fruit plate and
should be lifted and set to one's left
before helping one's Belf k fruit. A
nlco way to eat an orange Is to cut it
in half and eat with a apoon. Plums,
peaches and pears are eaten from the
fingers; bananas are caton from the
skiu. Pineapple is usually pared, the
eyes taken out, the flesh picked apart
with a silver fork, placed in .a fruit
dish and sugared and then served in
a dessert plate and eaten with a spoon
or a fork.
Lef* Ov r S::sk.
When you l ave a small piece of
ccoi:ed st >a'* m ha^d hardy 1 *:?h
to serve alore try thi3 'din: 1 Moisten
w!:'i hut vat?"- a-"1 In a hoi
oven Out in Ion", tbk. niec^. finder
!<m 'ti s first, .''ate as many *deccs of
t. 1st as you hav • c:?s o' st^n . cut-
ting the bread in the i :e shape.
Make a grnvy as follows: Cr-an to-
gether in tbe frying 1.1 a nr ii pieca
of butter and ;* t,< uful of flour. Add
gradually gcTr s« ock or any gravy
ur.til the mixture is cmoo-th. Add one
sm£71 onion, freely Chop; a ff ▼•*
caners, and shreds of « -lery if
wished. Put the b'ts of steak on tbe
toast and pour th<- ravy ovor all.
Je:il;d Clvcken.
Cut np a four-i nd fowl, put In a
ntev/ pan with two slices of onion, cov-
er with boiling W3t<;r and cook slowly
until the moat falls frcm the boneii.
When half cooked n 'd a tablespoonful
cf suit. V.Tien chicken is tender re-
move and reduce the stock by cooking
, to three-fcurths of a cupful, strain ana
! remove iat. Decorate a mold with
parsley and hard-cooked eggs, sliced.
Pack In (he meat freed from nkin and
bone and well seasoned. Pour over
the hot rrtock and piace until firm. Ia
w arm weather a teaspftonful of gelatin
may he added to make the jeUy linn.
Chicken Curry.
Cut a three-pound chicken In pieces
for serving. Put butte;- in a hot fry
ing pan and cook the chicken ten min-
utes, then add the liver and gizzard
and cook ten minutes' longer. I'so onv-
thlrd cf a cup of butter. Cut two
onions in thin rllces and add to the
chicken with one tablespoonful of cur-
ry powder and two ti>aspoonfuls of
salt. Add enough boiling water to
cover and 6imn;cr until chicken 1? ten-
der. Remove the chicken, strain and
thicken the liquor with flour, pour
gravy over tho chicken and servo with
a border of rice.
'i !&.
«Jharicr Oak C .«>k St >yos and Oak Heaters. Tht
Wilson Air Tight Heater which there is none fet-
ter. If you want to be irv ttyle let una^U you u Miteh-
cJj or Sehutlor wagon. Al^c have l>srry buggies.
Whco in town call in and sea us. Wo take pleaa-
ure^ii. flowing our goodn.
Youra for jionest dealings,
HERRIN.<5 & YOUNG
Plum Pudding Jelly.
Put one-half box gelatin in a cup of
cold water and soa> one-half hoyr.
Heat one pint milk in a double boiler.
Whan hot dissolve one cup sugar in it
and 1 ',4 ounces melted chocolate. Put
one heaping cup stoned raisins, one
w cup washed currants, one-half cup
and three fourths cup of sugar. Potir 0ijce<y citron, one spoon cassia, one of j lukewarm water.
:!? the dressing ovor this and K>! it stand cloves into a very little warm water water to mnke a
W a baV hour before serving. on tlle Bt0Te ^ ^Rit. when the
milk and chocolate are well mixed
pour them over the gelatin and strain
irto a ikjwi. As soon as it begins to
grow flna stir in the fruit and put lu
a mold, turn out on a platter and sur-
1 round with whipped cream.
M/
a haV hour before serving.
ALFALFA S.^D
FO SALE!
x/ A few bushels of pure
SY , Cucumber Picklcs.
| recleaned Alialfa seed wash and cmefuiiy dry 100 tmy cu.
,, , 4. d>i -w u u ^ cumbers; place In a jar; put sufficient
lor SQ 'e at JplvJ a DUSH- water ia porcelain kettle to cover cu-
p] if-t'ilrpn flt nnpp '.cumbers. When boiling hot stir in
-jei lL.Ld,Keil a>b UI4jje. { 8a|t enoujh to make salty to taste.
Tour this over cucumbers; fet It stand
«/
<l
I
\h
Imitation Buckwheat Cakes.
These are delicious to serve with,
maple Blrup, and. best of all, perfectly
hygienic. In the evening mix four
cups whole tvheat flour, one-half cup
cornmeal, tmo cup wheat flour, and
one-half yeast cake dissolved In a little
Add enough milk or
thick batter and a
half tearpconful salt. Cover and kt
rj30 ovor plght. In tbe morning add
a half levol teaspoonful soda dissolved
in enough milk to make batter of tbe
right consistency. Bake on a well
greased, hot gTiddlu, ana aervo at
once.
GRUNDY
WILLIAMS.
i 24 hours; wipe and put in |ars. Put
enough vinegar In kettle to cover
thorn: add one onion, sliced, 13 whole -aro dons.
\
Chop'Seey.
For two people use one pound <>f
round steak cnt for beef tea, in diet ,
add ono pint of wuter, half teaapoou
salt, and lot it come to a boil slowly
for about three-quarters of an hour,
add ono largo onion cut In two, sti
medium potatoes, cut In aaoal?
•quires; boll quickly until potato**
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Enterprise Printing Company. Foss Enterprise. (Foss, Okla.), Vol. 6, No. 49, Ed. 1 Friday, October 11, 1907, newspaper, October 11, 1907; Foss, Oklahoma Territory. (https://gateway.okhistory.org/ark:/67531/metadc269514/m1/4/: accessed April 23, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.