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Newspaper Page Text
ten minutes before it was guessed
that some mischievous ventriloquist
in the crowd had played a clever trick
on the auctioneer.
Then the bidding was resumed.
Ned had stepped forward again.
Every minute gained was precious
time for dear Bob, but the bids ran
up beyond the thousand.
It was at $1,500 that the auc
tioneer's "Going! going!" was echo
ing out, when there was a sharp whir
outside and a moment later Bob Ray
ston dashed into the room "sixteen
hundred," "eighteen hundred,"
"twenty hundred," "and sold to ?"
"Robert Ralston." The breathless
representative from the Tipton's
dashed into the place just as the ham
"I got all the money I needed from
my friend," Bob related later, "but if
you hadn't learned ventriloquism
amid your varied travels, Ned, and
delayed that auction sale, my dream
of happiness would have been
"So I'm some good after all," said
Ned Melvin proudly.
(Copyright by W. G. Chapman.)
ICE CREAM AND ICES
By Caroline Coe.
When the thermometer begins to
climb, some one in the home of the
busy mother is apt to say: "Oh, I
wish we could have some ice cream,"
meaning by ice cream any kind of
The doctors tell us that ice cream
and ices are very healthful when
made of pure ingredients and under
sanitary conditions, and I, who make
them often in my own home, tell you
that they are very easily made with
little labor and expense and are much
more palatable in summer than pies
or rich pudding.
You can maks frozen desserts of
almost any kind of fruit or custard.
Indeed, the woman of clever cooking
sense can serve a great many new
flavors from out her freezer. She can
use cpndensed milk, coffee, tea, foil
ed custard, fruit juices of all kinds
and plain cream, either sweet or
For real ice cream you must have
cream that has been taken from the
milk that has stood at least twelve
hours. This is single cream and is
all right for plain vanilla or chocolate
ice cream. If you wish mousses, of
which I shall speak later, you have
to have double cream, that which
has stood on the milk for twenty-four
hours and can be whipped. For ice
cream you can use sour cream and
you will find it is very nice; it only
needs more sugar.
I find that cream simply sweetened
and flavored and frozen is the most
delicious and healthful of all frozen
desserts and .when you take its food
value Into consideration it is not ex
pensive. Do not use milk mixed with
your cream, as it crystalizes and be
comes watery. If you have no sweet
or sour cream on hand and wish to
have a frozen dessert make your milk
into a boiled custard and before put
ting in the freezer beat it light with
an egg beater. This is called New
York ice cream and is delicious.
If you wish to make ice cream with
condensed milk make it in proportion
of one large can of cream to one
quart of milk and remember when
you put in your sugar that your
cream must be much sweeter than
you like it, as freezing it neutralizes
some of the sugar.
"Billy, these motoring clothes
make a girl look awfully short."
"And they make those guys on tb,e
sidewalk loQk awfully long!"