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Image provided by: University of Utah, Marriott Library
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. Hj OGDEN 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 I PEERYKNISELY I HARDWARE-CO. 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. M-J 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 B OGDEN 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. THURSDAY'S. PROGRAM 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. DOUGHNUTS. I 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 t (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, Phone 325-J j (8th Street and Wash. Ave. S j I . A. Parke, Manager. i Si j i i WBIBBHIIIWaWBBaHBW 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