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$695 f.-o.'b. Valuable Hints for rlous
F'eischmann's Yeast Is a plant
lrhich needs warmth, air and moisture
for iu growth, but it is killed by an
excess oí lieut or cold Anything too
vnrm for the hand is too warm for the
yc-s', and anything which chills the
yeast will stop Its growth. For these
reason 3 all liquida should be lukewarm
and the flour also should be warmed
in cold weather.
Additional yeast may be used hi
these recipos with advantage to the
baked goods and a saving of time.
Proportionately more yeast may be
used in sweet doughs, as a lar;re
amoui.t cf sar makes the dough
dense and hard to raise.
Whenever possible, keep yeast in
ice box, placing it where it will be
dry ra well as cold. Where ice is not
obtainable and yeast cannot be secured
fresh for each baking, it can be ker-t
in goo'! condition for a week or ten
days b7 keeping in a cellar or other
cool rdnee. In order to keep an un
used portion it should be rcwrappc-d
in the tinfoil
TV .:.!. ;t may discolor at times, but
this does not in any way affect its
on.'it;-. T it is fim it is in good con
dil'i.j, ü too soft to handle fcmuat not
Yc .ui.o- iil.;y.i lias on hand a
fresh supply of Flcisehmann'tf Yeast.
After hr.cr.iing. rlp.eo dourrh in n
prear ;1 howl and set in a warm jdaeo, '
free f rn ?rr.ft.. Cover bowl to pre-'
ver.t i:j.bt funning on dough which j
voti'd causp a streak in the bread. T.et
duu;:h rise until double in bulk.
' -;i -or ;;;cr to iin.iontation
to '":i:'.t an
the better t ':. 1. vil The host bread
makers have íiiitod tie quirk meth
1 cake F'i--!..,,...-.r!:,3 Yeast: 11-2
jts. hikcT?rr.i ni.r; 2 tablespoonfuls
silbar; 41-2 r;U s'fled four; 2 table
socnfu!s hrl or !:..''. cr, melted; 1
tal.lcspoonfi'.l salt. Dvisolve the yeaat
ar.d sugar i:i (, . j (, -rt of the luke-T-arm
v.ater, cr. 1 ndd "re and one-half
ri'j?rt3 of s'itel fiour, or sufficient to
mnke an ordinary sponge. Beat well.
Cover and set nc-de to riso for about
one and one-half hours i in a warm
When weM-rison acid the pint of
lukewarm water, lard or butter, the
remainder of the flour, or enouht to
make a moderately firm dough, and
the salt. Knead thoroughly; place in
trreiaod bow'. Cover and let rise from
one and ono-half to t vo hours.
When light, mould into loaves and
place in v. ell-greased baking pans,
cover and )t rim ar,a'r for about one
hour. When licit, bake forty to fifty
minutes, rr ' n th heat of oven
?tnr ton minutes,
This rer: nnl-i four large loaves.
"V "lr' fr"-"?. t."?:cs from five
NEW F.OAD AGREED UPON
A committee . of three, each ;,. from
Dedman and Dei Moines went over the
road between the two townk last Mon
day and agreed "upon the following
line of road between the twd towns.
This will shorten the road about one-1
half mile and will make a good road
with a very little work, n Follow the
north side of the right-of-way of the
Rocky Mountain to the water tank,
thence west one and ' three-fourths
miles, thence south 'one' half mile,
thence west along the right of tray
along the north aide of the road to the
south side of the school section and
thence straight west into . Dedman.
This report will be made to the coun
ty commissioners and a petition cover
ing the line of road presented at the
same time. Des Moines, (N. M.)
Swastika. . , . , , , I '
ic-hnl? to rix hour?
and if fol
Not, mould di.1.;- h into loaves about
half sia of bread pans, handling as
little ns pofsibe and u?:ng no flour. Put
each loaf in a well greased pan and let
rise ."-;'in ia warm place, free from
drn.fl , til double in size. To test if
loaf is ready for oven, flour the finder
and makea n impression in loaf. If
iiiiiut.Ior. dl.:t;:;,tar.i, give loaf a lit
tle more time, if it remains bread will
rise no more and should go in oven.
In-""' cWnTT. v'T1 rp it.tn e
The vV pv0-.nss t.nVpg from five
find o:ic-r"1f t? ko-irs, and if fol-!o--vl
oí.íso'y, -vi'! rr:''.ice excellent
in piar of tfl cr part of the water.
HOME ECONOMICS CLUB r -The
next reguar meeting will be
held January 5th at the home of Mrs.
Olbeter. Mesdames Muir and Savage
will assist the hostess, ; . i
Now that the Baby Contest is over,
it seems a proper time for the Club
to show its appreciation to all those'
who helped make it a success.
Especially do we feel grateful to
Doctors Bristol, Edmondeon, and
Daniels who left their offices and
worked faithfully all the afternoon,
and to the nurses who assisted them
and also to Dr. Keller who conducted
the Dental examination. Without
lhm the contest would have been a
Huilurc. Co-operation is a necessity
to the successe of anything.
Place in a quick oven where the loaf
should brown in from fifteen to twen
ty minutes. Then reduce the heat
and finishr the the baking more sow
ly. Bread is done when it leaves the
aides of the pan.
An ordinary sized loaf will make in
from forty to fifty minutes A large
loaf should bake one hour. Biscuits
and rolls require a hotter oven than
bread and should be baked in fifteen
or twenty minutes
Aftert he loaf is baked, remove from
pan and let it stand out of a draft
Sponges sould not be permitted
to got too light. They are ready
when bubbles gather on the surface
and break occasionally.
Use only the best of flour it is the
economical. In cold weather warm it
Lard, butter fat, oil.Crisco ur other
prepared shortning muy be used.
The cup in which the flour is meas
ured should be used for measuring the
contains one-alf pint. 16 tablespoons
leap, throe teaspoon 1 tablespoon.
.Ml measurements should be level.
Acupful of li(uid means as much as
the cup will hold. Dry ingredients
lould be leveled off with a knife.
Accurate measurements mean good
2 cakes yeast, 1 quart lukewarm
water, 2 tablespoonfuls sugar, 2 table
spoonfuls lard or butter, melted. 3
quarts sifted flour, - tablespoonful salt
Dissolve yeast and sugar in luke
warm warm water, add lard o butt or.
and haf the flour. Beat until smooth,
then add salt and balance of flour, or
enough to make dough that can be
handled. Knead until smooth and
elastic. Place in greased bowl, cover
and set aside in a moderate'v worm
place, free from draft, until light
about one and one-alf houri.
Mould into loaves.Place inn will
greased bread pans, filling tern half
full. Cover and let rise one hour, or
double in bulk. Bake forty-fiva to
If a richer loaf is desired, use milk
ia place of part or all of water. ,
Note Qne cake of yeast rrny be
Wed wit toed results ; hut remember
Wings fir-' .r-.-r i'-'-ls c f !old Fowl.
Put two tablespoonfuls of butter in a
frying ran rH. n r" '; d, rñá a
tahlesptwr.fuT (".!!' of '!' i ; "".': and
mushroom c-M-n -'H !.o ..-oonful
each cf ma.'o -r " r.? I. ..lo sauce.
Take the v.ings and drumsticks and
any other pVfs Vn a rc f,vvl, make
gashes in V.n--. u.-! ; ,'r.' .' '.. . ith pep
per, salt and flour and cook in the
above sauce until thoroughly heated.
Then pour over a little boiling hot
chicken stock Leef extract diluted
with hot water will also do sprinkle
in a small quantity of chopped parsley
and serve at once.
Fried Apples. Pare and cure sever
al fine cooking apples and cut the
slices in rings cbout a quarter of an
inch thick. Dip these in a Fauoe made
by niwc rr-- t;;hlsro"rr,l of 1mon
juice v ''h : ,:me qu-.infty of br:.n
dv a-d a lltt'e "".a"u,;,f' ' :;r-r, fry
the apples in boiling hot butter. When
the slices aro nicely bro"-ned on each
side take them up with a perforated
pr."cakn t"e. lay them on v'r-.Ue pa-n'-r
M s r';. lie with c'nr.-.rion and
powdered su.c;nr. Ferve at cive.
Ni'.t PrcrarrHo'is. SeVet yeur favor
ite n v, i - :n ' v. : and b'".":.,h f - ;:,
thei. fry th'Ti in just eou'h olive oil
to ' - P "'' r-om b'f--'!)". When
nice'y W.-.-' t'-"e'.bor one
tablespoonful each of English chutney
snd table sauce, some chipped pickles
ur.d a little salt. Pour this mixture
ver V.. ñau serve v, ith crackers
If fc'sh !i!.:.'.t cannot bo clur!ned,
t the caohe.l sni, nd also ack for a
le (,r the fr the patties,
'i' t'.o ' ert v ith raw egg
... a,j - : lj a can of lob-
' ! ' ''' ''i u.v' ", ''coper.
' 'í 'o ; r. ', i ;,!. Tlie:! slu.l' t'.e
' -'..1 ' : o-i of the shell
with the mi.-'t. -o, r-rink'e the top with
more toasted crumbs, acid a nut of but
ter an. i bake until very brown.
To every quart of swcea apple eider
Id a !v'.'Y . rhtb F- hi. liaoe readv
some thinly sli-ed tart apples and
w.:e pprics of fa-jh mint. Bruise the
mint h aves, allowing a htlie sprig for
each lllass. Several of thp nulo ilieM
must also be put into each glass, and
the punch may contain much sugar
and a little lemon juce if liked.
Tj;o;t a lot of ma, L-hi.;.."ow Jrups
and while each one is piping hot drop
it onto a little muni, crisp ginirersnnn.
FOR HALE HOGS
100 head of Shoats, weighing about
100 lbs. Just right to feed, and a
nice car load when fed out Will price
them right. H. Lammon, Kephart, N.
M., 10 miles southwest of Pasamonte.
Swayed From my ranch at Gren
ville, two mottle faced cows and one
black heifer branded Cross J con
nected, on. right thigh. Fifteen dol
lars" reward. Address j. II. Adams
Grenville, N. M. . 8t-p
PUBLIC NOTICE is hereby given
that I have sold my entire lumber bus
i"oss at Clayton and Mt Dora, to the
Star Lumber Co., and I desire to
close up my accounts at once. All per
sons indebted to myself, or to the Tom
Gray Lumber Company, please call
around at my office and make settle
ment And all persons to whom I
am indebted, on account of said lum
ber business, are invited to present
their accounts to me as soon as pos
sible. Dated, at Clayton, New Mexico, De
cember 14th, 1916.
, An Increase m tlie prko of
$35.001 will occur
January 1st 1917
i c.. -'
t-.lsi-j .i'-l yifd.o') .ohi"' 'i'!'
U": ', 'ii
'J nil ,;::i) oi ."i. t-'J ei t J
, , í i
S60 F O B Clayton
Price January 1st
Order now and save the $35 Raise
& AUTO CO.
SERVICE STATION FOR STORAGE BATTERIES
Racine Tires Republic Tires Dry Climate Tires
RED DEVIL LYE
HEALTH CLUB BAKING POWDER
K. C. BAKING POWDER
MILLER'S BROOM CORN SEED
ASHBROOK'S BR00MC0RN SEED
ALL KINDS SYRUPS
PURE RIBBON CANE SYRUP
(In' Barrels, Bring your Buckets)
J. A. McCUNE, Manager
, ' - ;: !. ,.m i ,',:". ,: -.MiM.! -Mi v.-. ... .li 'lu ',':'(.- ;i, i.''.-."-h! : v I - 4
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