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Newspaper Page Text
with a tablespoonful of rice, a
tablespoonful of olive oil and six
leaves of head Jettuce. ,
She weighed 142 pounds when
she began. At the completion of
the fast, she tipped thjej. scales at
102, having lost 40 pounds.
HOW COULD HE?
She If I say yes will you al
ways treat me kjndly? ,'
: He Darling, How could I ever
TASTY .FRUIT DISHES.
Mash two -quarts of strawber
ries with -two pounds ofougar; al
low to stand an hour or more.
'Squeeze in a straining cloth,
pressing out all the juice; add an
equal measure of water.and pour
into the freezer. When half frozen
put in whites of eggs in the pro
portion of three whites of eggs to j
a quart of liquid. Pack in ice and
salt and allow it to stand for two
hours. , . ,
- Strawberry Shortcake.
The simpler the form of the
cake the more delicious will be
the result and the verdict: "Best
I ever ate." A fine biscuit dough
is made as follows: For five or six
small biscuits use two tablespoons
of butter and one heaping table
spoon of flour mixed-with a tea
spoon, of baking powder. Mix
slightly, adding one, cup of milk
ajid a half teaspoon of salt; stir in
flpur enough to make a dough too
soft to roll, patting it with the
hands into six little biscuits.
The secret of making this
dough right is to make it quickly
with as little kneading as possible
and bake it'through without let
ting it brown at all. Bake from
five to eight minutes in a very hot
oven. Serve immediately,' break
open, never cut each biscuit. After
generously buttering, pour mash
ed and sweetened berries upon
each half and decorate the top
with whipped cream. It is a pret
ty housewifey accomplishment to
have the biscuit and berries
brought to table and served from
there. . s
Rinse a stoneware bowl witft
hot water and dry. 'Put into it a
large tablespoonful of butter and
a cup and a half of powdered
sugar and beat to a cream ; then
add the beaten white of an egg.
Beat all together until very light,
and just before serving stir in a
pint of well-ripened, sweet Tjerries
crushed with a fork.
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