The Cody enterprise and the Park County enterprise., October 18, 1922, Page PAGE THREE, Image 3

About The Cody enterprise and the Park County enterprise. (Cody, Wyo.) 1921-1923

Image provided by: University of Wyoming Libraries

                
WEDNESDAY, OCTOBER 18, 1322,
MAN GIVES WIFE
GLYCERINE MIXTURE
She had stomach trouble for years.
After giving her simple buckthorn
bark, glycerine, etc., as mixed in Ad
ler-i-ka. her husband says: “My wife
feels fine now end has gained weight.
It is wonderful stomach nnyllcine.”
Adler-l ka acts on BOTH upper and
lower bowel, removing foul matter
which poisoned stomach and which
you never thought was In your sys
tem. EXCELLENT for gas on the
stomach or chronic constipation.
Guards against appendicitis. The im
purities It brings out will purprise you.
Western Drug Company, Cody, Wyo.
The Mint Case
We Use the Celebrated
CORONA BLEND COFFEE
Made in Electric Percolator
TABLES FOR LADIES
Soft Drinks, Smokes, and
Good Candies In
Connection
We serve Eastern com-fed
Beef—Steaks a Specialty
Home Made Chile
Everything Good to Eat
MAKE EVERY HOUR
A HAPPY HOUR!
Pool Billiards
Cards Bowling
LUNCH COUNTER
With Blanche Gokel fixin’
up the eats
LOVE’S PLACE
A
Bit
Humorous
ffi&LZU
UNHONORED AND UNSUNG
“There's one consolation,” remarked
the village philosopher.
“Well?” inquired the gentleman of
leisure.
“The world doesn’t expect much of
dubs like us.”
'That’s a fact, and if a man can
get his wife to look at the matter the
same way the world does he’ll have
pretty smooth sailing.”
Overenthusiasm.
“I should like to make a big sub
scription to your campaign fund,” ex
claimed Mr. Dustin Stax.
“Couldn’t think cf permitting it,”
said Senator Sorghum.
“But I really enjoy itl”
“T'hat’s the point. I am afraid
you’d enjoy It so much you couldn’t
refrain from talking about It!” —Wash-
ington Star.
«k s, s. r e->V y
'F“. I
NOT DISINTERESTED
“Who was It said that a woman’s
best friend Is her dressmaker?”
“I don’t know. Probably her dress
maker."
Summer Supply.
Tho fruit trees leave us sure, they say,
Os crops inviting liberal use.
The only point of fear today
Is how the ice plant will produce.
Tactless Question.
“Did you demonstrate a car to that
lady customer?"
“yes,” replied the salesman. “She
asked me if we could furnish uphol
stering to match her hair."
“But she went out in a huff.”
“1 guess it was my fau'd. 1 asked
her if she wanted to match it as it *s
at present”
Studies to Smile.
“Dearest,” he said, sighing like a
furnace, “it doesn’t seem like the
same old smile you used to give m«.”
“Oh, no Jack,” replied the sweet
thing, “this is a new one. I have been
studying at a school of dramatic arL”
—Florida Times-Union.
Mixing Things.
“Who was it that killed GollathT*
asked the Sunday School teacher.
“George Washington,” recited Tom
my Jones mechanically, “and when ho
chopped it off his papa came up and
George said, 'Father, I cannot tell a
lie—l did it with my little hatchet?"
American
*? r Tht* D*partment Supplied by
American Legion New* Service.)
LEGION MEN ON HERO LIST
David O'Leary and W. W. Colton of
Pasadena Post Rescue Victims
of Explosion.
There came a deafening roar, and
out of the building gushed the strong
odor of ammonia
gases. David J.
O’Leary, adJ u -
tent, aid W. W.
Colton, of the
Pasadena, Cal.,
Post No. 13,
American Legion,
peered through
the dark toward
the post club
rooms.
"My God,"
O’Leary cried.
, “The boy scouts
5.-\
a*'/
are holding a meeting up there. And
the caretakers must be ta there, too.”
The men ran into the building,
fought their way through the deadly
ammonia fumes, one in search of the
caretakers, the other upstairs to the
clubrooms, where the Pasadena boy
scouts were holding their meeting.
But the boy scouts, acting with the
steadiness of nerve and calm discipline
that are the result of their training,
already were marching out of the
building—and carrying, four of them
detailed for the work, a crippled boy
scout who bad been overcome. They
had even remembered to pull a pillow
case over the stricken boy's head, and
they carried him out to safety and
revived him.
Colton and O’Leary, staggering,
groping their way, searched for and
*>£; g \4
found Mrs. Maude
Flsh bu r n and
Mrs. A. Hare, the
caretakers, who
had been sleeping
in their quarters
In the building.
They carried both
women to safety.
First aid treat
ment revived
them. The two
Legionnaires also
were res us cl - i
tated.
The post’s clubrooms are over an ice
plant, and it was an ammonia tank In
the plant which exploded. It was de
clared that if it had not been for the
bravery of O’Leary and Colton the two
women would have met death.
AUXILIARY WOMEN SET PACE
Under Leadership of Mr*. Rose Cra
vens, Missouri and Kansas Work
ers Conduct Benefit.
“Let’s go,” the rallying cry of the
American Legion, went flying over
Kansas recently
when it was an
nounced that the
American Legion
of Kansas and
Missouri would
take over the
d e d i c ation of
Kansas Cll y's
new $500,000
speedway, shar
ing in the re
ceipts. Mrs. Rose
E. Cravens, pres
-Ide n t of tiie
Woman’s auxiliary, sounded the cry
to all the members of the auxiliary in
her state, and began immediately or
ganizing flying squadrons of ticket
sellers in every city and town of Kan
sas.
“We’re working for the disabled
veterans, and their dependents, and
the dependents of the dead heroes,”
Mrs. Cravens told the auxiliary work
ers, explaining that the two American
Legion departments would realize $60,-
000 from the dedication.
The women responded with enthus
iasm. Under Mrs. Cravens’ leadership
they conducted a campaign as stren
uous as any held In war days. They
gave of their time and energies to
make the dedication a great success,
and American Legion ofllcials declared
the women of Kansas and Missouri
outshone the men in their activity,
LIKE “BLESSED HAVEN” IDEA
Wildwood (N. J.) Legion Post Estab
lishes Retreat for the Convales
cent Ex-Service Men.
That hiatus of loneliness anfl pain
and weakness that often is the lot of
the veteran as he leaves the operat
ing room of a government hospital,
and before he can go to his home, is
being made one of pleasure and real
rest by the Byron Pennington Croker
post of the American Legion at Wild
wood, N. J. The post has established
what is known as Blessed Haven, a
retreat for the convalescent ex-service
men. It Is the only institution of its
kind in. the state.
So successful has Blessed Haven
been, and so thoroughly has it become
all that Its name implies, that other
Legion posts are contemplating the
establishment of like retreats. It is
planned to have them In the more
thickly populated sections In ordei
to bring the boys as doss to their
homes as possible.
SUGGESTIVE LIST OF VEAL CUTS
SUITABLE FOR DIFFERENT DISHES
-...
The Meat for Veal Loaf Should Be Ground Fine and Seasoned.
(Prepared by the United State* Department
of Agriculture.)
Veal, contrary to the common belief,
Is wholesome and easily digested, exper
iments carried on by the United States
Department of Agriculture have
shown. Much of the prejudice against
veal Is a result of improper methods of
preparation. It Is a palatable meat,
resembling the white meat of chicken
in flavor. If eaten when served rare,
nr even underdone, veal is unappetiz
ing and may cause some discomfort.
The results are also unsatisfactory If
T eal is overcooked either by vigorous
boiling or by roasting nt a high tem
perature. Because of the rather mild
flavor veal dishes are improved by
seasoning with certain vegetables and
herbs, such as carrots, onions, green
peppers, celery, parsley or thyme.
The office of home economics of the
United States Department of Agricul
ture has drawn up a suggestive list of
cuts suitable for various dishes. This
list is not at all arbitrary and need not
be slavishly followed. Cuts from the
fore quarter of veal and a few of the
tougher cuts from the hind quarter
may require long cooking by such
methods as stewing and braising, while
the loin, the leg and the rib cuts are
desirable for roast and entrees.
Soups.
The cuts best suited to soup making
are the flank, the hind shank, the
knuckle of the fore shank, or the rib
ends. A well-seasoned veal soup, if
strained and chilled, makes a very ap
petizing jelly for serving occasionally
in place of the usual hot soup.
*■ Stews.
For stews it Is well to buy the neck,
the ends of the ribs, the breast, or the
thick part of the fore shank. Some of
these cuts contain considerable soft
bone, or cartilage, which may be re
moved from the stew before serving.
Stews should be simmered slowly,
avoiding an excess of water. The fla
vor of a stew is much Improved if tiie
pieces of meat are browned lightly in
a little fat before adding the water.
Braised Veal.
Braising Is a combination of stewing
and roasting. The surface of the meat
is usually seared in hot fat, then placed
in a casserole or other baking dish
with a cover; seasonings, including
vegetables, if liked, and a little water
are added and the whole cooked slowly
in the oven. Such cuts as the shoul
der, the breast, the fore shank, the
flank (rolled), and even the neck are
suited to this method.
Steaks, Chops and Cutlets.
Veal steak is cut from the round.
The cuts corresponding to porterhouse
steak in beef are merely large chops
when cut from the smaller veal car
cass. Steaks and chops may be either
DIFFERENT WAYS FOR
MAKING SALTED NUTS
Two Methods Recommended by
Department of Agriculture.
If Green or Unblanched Product le
Used Blanch in Boiling Water to
Loosen Skin—Length of Time
to Brown Varies.
(Prepared by the United State* Department
of Agriculture.)
Almonds, pecans, peanuts, or any
other preferred nut-meats may be
salted for tiie table. There are several
ways of browning the nuts with butter
or oil, and the United States Depart
ment of Agriculture recommends
either of the following methods for
home use.
If green or unblanched nuts are
used they must be first blanched in
boiling water for five minutes to
loosen the skins. Use two cupfuls of
water to one cupful of shelled nuts.
Drain, remove skins, and let dry, over
night if possible.
Method I.
(Browning the nuts In the oven.)
Put one-half cupful of nuts and 1
teaspoonful of oil in a fiat pan and
roast in a moderately hot oven, about
450 degrees Fahrenheit, for 5 min
utes, if roasted peanuts are used, or
10 to 15 minutes if green or unroasted
nuts are used. Stir frequently so as
to keep uniform iu color. When golden
brown put between paper towels or on
brown paper to drain off any excess
of fat. Put on waxed paper and
sprinkle with salt In the proportion
of a teaspoonful to each cup of nuts.
A larger amount of salt may be used
If desired.
Method 11.
(Browning the nuts by deep fat
frying.)
When frying In deep fat, put 1 cup
ful of oil Into a very small saucepan.
When hot, put one-half cupful of nuts
In a small strainer and submerge in
the hot fat. Btlr gently so as to give
broiled or sauteed. Cutlets are usually
taken from the round, although, when
breaded and fried, the cheaper shoul
der cuts are quite satisfactory.
Roasts.
Roasts are frequently cut from the
leg, from the loin and from the rack or
rib. The shoulder may be boned for a
roast. The breast, boned and rolled,
is excellent for this purpose.
Veal Loaf, Jellied Veal and Scalloped
Dishes.
Veal loaf may be made from any cut
which can be conveniently freed from
bone and cartilage. The meat should
be ground fine, seasoned and shaped
into a loaf. Oil the surface well with
bacon or beef drippings, brown quickly
In a hot oven, then bake slowly until
well done.
Jellied veal can be made from any
of the bony cuts. Season well and
simmer slowly in a small amount of
water until well done. Free the lean
meat from bone, cartilage and excess
fat, arrange It In a bowl or dish and
cover with strained broth. Chill until
the mass gelatinizes.
Scalloped or creamed dishes may be
prepared from any scraps of cooked
veal. Use the broth, rather than milk,
in making the sauce or gravy. Tim
bales may be made by lining timbale
molds or custard cups with plain
billed rice, and filling with creamed
veal, being careful not to have too
much gravy. Cover the top with rice,
stand the molds in a steamer or In a
pan of hot water and cook for 20 min
utes. Turn out upon a dish and serve
hot.
Brains, Sweetbreads, Tongue. Liver
and Heart.
Calves’ brains are usually cooked in
water, to which a little vinegar and
salt have been added, then cut up and
scrambled with eggs. Cooked brains
may also be breaded and fried like
cutlets or croquettes.
Sweetbreads are usually parboiled
and creamed, but they may be baked
with a little fat, or breaded and fried
as cutlets. For salad, combine finely
chopped celery with the boiled sweet
breads and serve with mayonnaise
dressing.
The liver is usually fried with ba
con. It is also good if braised and
served in place of game.
The tongue, either fresh or corned,
may be boiled and served hot With a
tomato sauce or sliced cold and served
with salad. A fresh tongue may be
braised.
Hearts may be boiled, or stuffed and
baked. The heart is a very strong,
compact muscle and requires long,
slow cooking in order to render it sat
isfactory for serving.
the nuts a chance to brown uniformly.
When they are golden brown remove
the strainer from the fat and put the
nuts between paper towels or on
brown paper to drain off any excess
of fat. Put on waxed paper and sa'4.
Green nuts require from 3 to 6 min
utes to brown uniformly. Roasted pea
nuts require 3 minutes or even less.
One teaspoonful of salt to a cupful of
nuts may be used.
The length of time required to
brown the nuts depends not only upon
the quality of the nuts, but also upon
the length of time they are allowed to
soak when blanched before skinning,
and the extent to which they dry be
fore the browning process Is begun.
ffoiffeJiold ®
© QMsW
Glass pie-plates are most attractive
for pies.
• • •
Brown crumbs can be kept in o
tin for some time.
• • •
Homespuns are used a great deal
for bouse furnishing.
• • •
Scorch marks can removed by ex
posing them to t|ie bright sunshine.
• • •
Chopped apples roakw < delightful
addition to cornmeal spider bread.
Serve with fruit sirup.
• • •
When -making stuffed peppers, cut
the ends so that they will stand
straight in the bakedish.
• • •
Mushrooms, cut in rings, and fine
ly chopped green peppers ate de
licious tn jellied chicken.
• • •
Home-made fondant candles may be
brushed wdth bitter chocolate or
cocoa, instead of coating.
• • •
A pinch of salt will make both eggs
and cream whip more readily. Roth
will be more satisfactory If whipped
when very cold.
GET YOUR MONEY’S WORTH
LUMP COAL $4.25 S7oT
Best in Cody At Mine Delivered
Correci Welghi; one Price io All
Phene 188 N3liVe Co9l CO.
OTTO l. NELSON, Manager
EARNEST RICCI
Dealer in
SOFT DRINKS
Cigars Cards Games
Boot-blacK Stand
IS i
Legal Guarantee
No need of Knife— no pain—continue worK.
Ask to see Gle-o-nis Pile Treatment.
Cody Drug Company
Cody, Wyoming
SI,OOO Reward
will be paid for information lead- i
ing to the arrest and conviction
of any person or persons killing
or stealing stock belonging to
W. R. COE |
Cody, Wyoming
HOOVER
' 'B nest Vacuum Cleaner
Ori MarKet
SHOSHONE ELECTRIC LICHT AND POWER CO.
Cody, Wyoming
GEORGE T. BECK I'rt.lJml
WATNINS-PRANTE TRANSFER
Baggage, Express
All Kinds ©/ Hauling
Telephone 5, or 147 Cody, wyo.
" ■ — ■ .
\ You Will Never Get Stung at
| DULY’S
BUSY BEE
Lunch .'"W, Room
=
OR THE
\ BUSY POOL HALL
DULIS AVDIS, Prop.
PAGE THREE
Dave Shelley
Saddles
COW BOY BOOTS
Hyer, Justin and Teitzel
on Hand
Chaps, Bits and Spurs
Tourists Outfits
■x—-fr- ■ a _
ADVERTISE In the “ENTERPRISE.”
~,,
DWIGHT E. HOLLISTER
Attorney-at-Law
Cody, Wyoming
Pioneer Bldg. Phone 98