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The Honolulu times. [volume] (Honolulu [Hawaii]) 1902-1911, October 01, 1902, Image 5

Image and text provided by University of Hawaii at Manoa; Honolulu, HI

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85047211/1902-10-01/ed-1/seq-5/

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betray it.' Tliat was Cigarette
at seven years. The esprit du
corps was stronger than her own
wrongs. What do you say to that
nature?"
"That js superb! that it might
be molded" to anything. The pity
is "
"Ah, said the artist-trooper,
half wearily, half laughingly.
"Spare me the old world-worn,
threadbare formulas. Because
the flat and the laleza blossom
for use, and the garden-flowers
grow trained and pruned, must
there be no bud that opens for
mere love of sun, and swings free
in the wind in its fearless fair,
fashion? Believe me, dear Victor,
it is the lives which follow no previous,
it is the lives which follow
" p. no previous rule that do the most
'- good and give the most harvest."
THE HOUSTONIAS.
Half a dozen Quaker ladies,
Straight and slim and small,
In a sunny Berkshire feadow
By a low stone wall.
"Is thee come to Yearly Meeting?"
"Yea." "And thee, too?" "Yea."
"Verily, and thee is early!"
"Opens next First-day."
And in truth, the next day May
Sabbath
All that meadow fair
Scarce could hold the Yearly
Meeting
Set for session there;
Tn their little gray-blue bonnets,
Chatting, brim to brim,
Half a million Quaker ladies,
Straight and small and slim.
SARAH J. DAY, in The American
Friend.
The Houstonia, one of our
prettiest wild flowers, is often called
"Qaukcr Lady" on account of
the quaint primness of its dainty
little blossoms.
BREAD MAKING.
By L. E. Chittenden.
After T learned to cook most
things very well, T still held aloof
from bread making, as of something
so laborious and uncertain
THE HONOLULU TIMES.
and altogether mysterious that I
feared to attempt it.
But the cooks in the kitchen
were too often failures in respect
to bread making, and we despised
baker's bread; hence it came to
pass that in the interim between
cooks, I came across a recipe of
Mrs. Rorer's which read so intelligently
and included no all-night
settings and early risings and indefinite
results; so I resolved to
try this apparently simple formula,
with a resolution privately made,
that if it was a failure I'd say
nothing about it, but cast the failure
into the furnace and preserve
a golden and discreet silence in
regard to my attempt. That was
nine years ago, and I have met
with na failure then or since, and
as a proud and happy reward have
earned the unique tribute from
my husband that my bread is
"even better than his mother's."
And I know praise can no further
go than this!
This is the way I make it.
When breakfast is almost ready,
I put a cake of compressed yeast
to soak in three tablespoonfuls of
tepid water.
In the mixing crock I put one
pint of milk and a lump of butter
the size of a walnut. I set
this crock in the warm oven leaving
the oven door open, and go to
breakfast; when I come out, the
butter has spread over the surface
of the milk. I add a pint of cool
water, a teaspoonful of salt, a'
tablespoonful of sugar, then if the
mixture is luke warm I stir in
the yeast and a quart of flour. I
beat the batter hard for five minutes
and stir in a quarter or more
of flour, enough to knead it into
a mass.
I turn it onto a well-floured
board and knead for fifteen minutes
; I grease my crock and set
where it is warm. I place bread
within, cover with a close, set it
in a warm place, and let it rise
three hours. Then T mix into four
loaves and let rise one hour more,
and bake 45 minutes.
Whole wheat flour bread I make
the same way except hat I mix
whole wheat flour with the white,
one-half of each.
If I wish rolls for breakfast I
leave out enough for one loaf;
this I roll out and spread with
melted butter, cut out with small
biscuit cutter, let rise- one-half
hour longer than the bread, bake
30 minutes, and warm through the
next morning by covering pan
with a well-fitted cover and watching
carefully not to let them get
too brown.
Or I add sugar, cinnamon, a
cup of currants, and a little melted
shortening, and mold into larger
shapes for buns, or bake altogether
in a flat pan for coffee-cake or
Sally Lunn, wetting the top with
egg or milk, and sprinklink with
sugar ond cannimon.
A cup of boiled rice added to
bread sponge makes it deliciously
sweet and nutritive. In fact, any
of the cooked breakfast foods, if
not too stiff, add nutrition and a
delightful nutty flavor to the bread.
1 1
AN INSTANCE.
Bridget and Pat were sitting in
an armchair reading an article on
"The Law of Compensation."
"Just fancy," exclaimed Bridget;
"accordin' to this whin a mon
loses wan av 'is sinses another
gits more developed. For instance,
a bloind mon gits more sinse av
he'rin' an' touch, an' "
"Shure, an' it's quite true," exclaimed
Pat.
"Oi've noticed it meself. Whin
a mon has wan leg shorter than
the other, begorra the other's longer."
Philadelphia Times.
1 mum 1
A PATHETIC MESSAGE.
Kennebec (Me.) Journal: A
pathetic message was received by
Dr. Gould of Rockland recently
from that lonely place called
Dr. Gould has a system of
pigeons which convey message
from there to the mainland, and
on Saturday there came a pigeon
to the homing loft at Tenant's
Harbor conveying news of the serious
illness of Mrs. E. A. Young.
The silent messenger that flew
across twenty miles of seas to
Tenant's Harbor was found to
have seven No. 1 shot imbedded
this injury, by a thoughtless
sportsman,' the bird had flown
across with her message, and, true
to instinct, the bird had delivered
her message. Shortly after the
homecoming the bird died.

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