Newspaper Page Text
1 -THE EVENING STANDARD, OGDEN, UTAH, THURSDAY, OCTOBER 3, 1912. . ' ,
m incomparable is r
M the coffee made 0$Jm
I Universal gHL
M All the flavor of the coffee is retained,
M made quicker and easier, much better than
H the old style coffee pot
H Most any size and style for family use
B carried in stock.
M See them on exhibit at Cooking School.
Geo A0 Lowe Co.
I Every Good Cook
H I needs good cooking utensils. Our store is full of articles to m
B I make kitchen work easier.
M 1 "Wagner" Cast Aluminum Ware. I
H 'Blue Ribbon" Enameled Ware. g
M I "Royal" Graniteware. I
M I Guernsey Earthenware. ' J 1
M Sanitary Drip Pans. g
1 and hundreds of other useful things for j'oiir kitchen." g
H I We deliver a
H I anything anywhere anytime. 1
H I 2455 Washington Ave. Phone No. 213. 1
I "No More Worry"
I About My Cooking Now
H I have a Rourad Oak Chief
I Range Set Up
Bf This is the statement the users of the
Bj Round Oak Range always make.
Kft "Tie 't3rLcl Qa:P at Ifome-to Every Land.'
H'; ' An American Kitchen J
B1 You can boil eggs, fry meat or potatoes
H on any "Monkey" stove, but for perfection
Kji in baking the celebrated "Round Oak Chief
K Range" is Ihe leader.
H On exhibit at Cooking School.
mi GeOo A, Low2 CoB
I gam j Jl W M,W mj, M II
JB&t fff Iho lfgtnn
There o an old saying, "There's no shoe like an old one." t 1 yt
OUR REPABR DEPARTMENT
Makea your old shoes look almost as good as new ones and doe6 not take any of the comfort out of them. M '
They're already broken in and will give aE much, or more, service ac a new pair. a
If you haven't time to bring them call 212-J and we'll send the boy and return thm quickly.
Our shine parlor makes a specialty of ladies' shoes.
r Cooking School Program I
(Continued from Preceding Pag-e.) I
Into pans at one. Allow It to rise double the original bIzo; bako In moderate oven. This bread Is espaolally I
good for many digestive disorders. -
OYSTER SALAD. S
Heat one quart of Bmall oysters until thoy arc plump, then drain off tho liquor and add four tablespoonfnls S
of lemon juice; place on Ice to chill Bofore serving mix with one pint of celery cut fine, add a cupful of
broken nut meats, 3alt to eeaaon. MnBk -with boiled mayonnaise, earnlsh with thin slices of plmonto and sprigs E
of parsley. Nuts may be omitted If desired, F
1 FAIRY LOAF CAKE. ,
Yolks of KOTcn oggs. one and one-fourth cups of granulated cane sugar, two and three-fourths cups of
i flour, one-half cup of Cottolene, one cup of sweet milk, four tablespoonfulsof baking powder, one of extract.
J Cream Cottolene and sugar, add beaten yolks of oggB and mix Add floor In which tho baking powder has been J
J sifted through, add flavoring and mix until batter Is smooth and llghL Bake in slow oven for one hour. I
J Note Use evon measurements unless otherwise stated.
FILLET OF FISH.
Clean fish, wipe dry and separate into pieces for serving Beat one egg with one tablespoonful of water,
I dip fiBh Into this mixture, roll in seasoned crumbs and fry In deep Cottolene. Serve at once with lemon sauce. '
SPINACH SOUFFLE. h
Place cooked and seasoned spinach Into pan to depth of one Inch; cover It thickly with ontlro wheat ,
bread crumbs, add melted butter. Place In hot oven until crumbs are well browned. Before serving, aprln-
kle over a liberal amount of shredded chocae.
SPECIAL BAKED POTATOES. (
Bake potatoes In usual manner. Remove from oven, cut off one end, scoop out contents, mash thoroughly.
To each pint of mashed potatoes, add two tablespoonfuls of melted Cottolene, one-half cupful of shredded K
chceso, tho yolks of three hard-boiled eggs mashed to a cream, one tablo spoonful of gTated onion and salt to jj
taste Refill shells and bake until ends are browned. Serve at once, '
STEEPED PRUNES. j
Wash prunes thoroughly sterilise, place them in earthon jar, cover with water, set in cool place and allow '
lo steep for twentyfour hours. Dried peaches and apneots should be treated In the same manner.
Cream throe .tablespoonfuls of Cottolene with threo-fourths cupful of sugar. Add two yolks and one
whole egg. Whip mixture until light. Stir in one cupful of freshly mashed potatoes and one-fourth cupful of jj
milk. To two and one-half cupfuls of sifted flour add throe teaspoonfuls of baking powdor, one of salt, one I
of mace and a little nutmeg. Sift Into first mixture and mix, working in additional flour ns necessary to nan-
lio lightly; roll nnd cut all doughnuts before attending to frying. Fry In deep Cottolene. Test temperature P
of Cottolene with a piece of bread. j
Note Use evon measurements unless otherwise stated. f
FRIDAY'S PROGRAM j
SMOTHERED CHIICKEN. f
Cut chicken Into pieces ready for serving, salt, dredge in flour and arrange in skillet In which there 5
has been heated one-fourth cup of Cottolene. Leave uncovered, place in hot oven, turn once so that It l
browns well; then add one dozen smtill onions, a half cupful of hot water, cover closely and cook slowly un-
til tender i
(Continued on Next Page )
M MwwiiMiBMBIIMiiBg,Wlgai8 I f if
1 1 High Patent Ftoer j 1 1
j Used Exclusively at the j 1 1
Cooking School 1 1 j
ISold From Mil! ij S
to Consumer If J
Plrect for II;
Casti 1 11
ait T"fflnTr"ji i n M fl
1 1 Made Expressly for 1 1
I Home Trade toy g tj :
M S I ;
Riverside Milling Co, II,
j (8th Street and Wash. Ave. S j
I . A. Parke, Manager. i
1 Which flie lecturer will ese in Ms week I j
1 , pefm Watch what perfect results he gets and the ease m I
I 'm C0 Can etter wor se as a as Range I j
I 'gRP There is no experimenting when you use a Gas m
i . fflfflWfe Range. 'You can get a hot oven, a medium oven j j
1 r S or a sow ovcn",ojst the one you need for the work if l
Ijfl Stop at the office and look at the Ranges. There is H I
msmsmfimiri for you to pay for it. I
I Office Wash. Ave. S. T. Whitaker, Lotal Manager Jel. 02 1-4
' l I