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The day book. (Chicago, Ill.) 1911-1917, November 25, 1911, Image 14

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

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1911-11-25/ed-1/seq-14/

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amendment later .and- independ
ently, that he (Penrose) would
promise to have it reported back
favorably from the committee
and help, in passing it.
I promptly accepted his propo
sition," but Penrose went away
aid did not return until sOvnear
the end of the session that when
I went to him,- he said he could
not get his committee together
so I lost 'out again.
"At the next session I began
earlier, and -got a resolution
through the senate which pro
vided for an investigation by the
interstate commerce commis
sion. TJiis investigation has' Keen
made, .and reported and at an
other session we are going at it
again F'
o o
Following a conference yester
day between Rock Island officials
and a committee of international
presidents of the crafts involved,
the two sides are as widely sep
arated in the controversy as be
fore. Apparently .there is no hope of
an apiicable adjustment.
The labor leaders yesterday
discussed the matter with Presi
dent Mudge of the road, who
flatly refused the demands pf the
shopmen, as had General Mana
ger Tinsman. President Mudge
told the shopmen officials that
the Rock Island would not at
time consider an increase in
wages, and declared .working
conditions were equal to those on
other lines. , .
, Rumors- were current . today
that a strike would be called on
the road at 10 o'clock Monday,
but President J. W. .Kline of the
blacksmiths emphatically de
nied this. eH said the met
would 'remain at work Monday-
but declined to state the position w
of the internationals toward a
strike as a final effort' of the men
to get the concessions demanded
, Prune Whip. -Whites of three
eggs, one and 6ne-halfcttps gran
idated sugar, fifteen or eighteen
prunes; stew prunes, chop finej
beat whites to a stiff froth and
add-sugar, stir well, and then add
chopped prunes, bake in slow
oven three-quarter- of an hour.
Prune Pudding One pound of
prunes, boiled soft. Remove the
stones and mash Add whites of
four eggs well beaten and one1
lld.lt UUJJ1UK WllllC SUgdl, JJdlVC
until light brown. Serve cold
with cream.
'Prune Jelly Remove stonef
from -20boiled. prunes. Replace1
prunes-in water in which they
were boiled, add gelatin, accord
ing'to directions-on. package, and
a crystal of citric-acid one-fourth"
inchi in diameter.- Boil tilgelatin" fc
and acid are dissolved. Stand in
cold place and in few hours jelty
will harden. It is 'nice served
with sweetened cream.
Jellied Prunes Stew about 2 v
dozen large prunes, when cord1
remove stones. Take same
amount of -almonds, blanch and'
1 brown them, put one almond io

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