OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, August 24, 1914, LAST EDITION, Image 20

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1914-08-24/ed-1/seq-20/

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wm u in mmmmmmmmmmmmm
purchase I intend to make," assured
Jack. "It's a ring, father," and he
darted a teasing glance at the lawyer,
the soldier and the fop "a ring for
Miss Bliss. You see we have been en
gaged for the last sixjnonths."
"Ha! ha! ha!" chuckled old Steph
en Dale, slapping his knee with vim
as the trio arose from the table and
sneaked away, looking bored and
embarrassed. "It seems to me, son
Jack, that you've got the best of it
all around!"
('Copyright by W. G. Chapman.)
o o ,
FEMININE FACTS
The Worcester (Mass.) Woman's
Club is conducting a series of-pure
food tests in the chemical laboratory
at the Worcester Polytechnic Insti
tute and will issue a pure food bulle
tin this fall.
Mrs. Madeline Force Astor, widow
of John Jacob Astor, is said to have
taken a course in the New York
Training School for Deaconesses,,
which makes her a full-fledged mem
ber of the order. Mrs. Astor is spend
ing the summer at Bar Harbor, and
is taking part in the golf games, in
which she and her sister, Miss Force,
are both proficient.
o o
SAYINGS OF MR. MOUSE
CoriBUsrto'u -gs S7sjrtd
1 , - J
WHAT AMERICAN GOVERNORS
LIKE TO EAT
Like most men who serve the peo
ple in high places. Gov. S. D. Felker
of New Hampshire pays more atten
tion to politics than to gastronomy,
but he admits a kindly feeling for a
dish of scalloped lamb, an, invention
of Mrs. Felker's.
BY MRS. SAMUEL D. FELKER
Well-cooked American dishes never
lack appreciation by the governor,
but I beueve his fa
vorite dish is scallop
ed lamb. This is the
recipe:
Remove skin and
fat from thin slices of
cold roast lamb, and
sprinkle with salt and
pepper. Cover bot
tom of a buttered
baking dish with
Gov. Felker. buttered cracker
crumbs; cover meat with toiled rice;
add another layer of meat and one of
rice. Pour on tomato sauce and
sprinkle with cracker crumbs. Bake
in hot oven until crumbs are brown.
THANK YOU!
Edith M. Appermann sends in the
following recipes which she says are
a slam at the high cost of living:
Macaroni Pie.
Grease a pie dish and line it with
bread crumbs. Put in a layer of boiled
macaroni, then a layer of any kind
of cold meat. Season each layer with
pepper and salt and continue until
the dish is full. Pour in a little to
mato sauce. Cover with mashed po
tatoes and bake for three-quarters
of an hour.
Curry Rissoles.
Mince fiilely four ounces of any
kind of cold meat. Mix with it half
a pound of boiled rice, a dessert
spoon of curry powder, a little chop
ped apple and onion, season with
pepper and salt and bind with a
beaten egg. Make into cakes, brush
over with milk, sprinkle with flour
or bread crumbs and fry in boiling fat,
mmmmgmmmmm

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