The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 9, No. 3234, Ed. 1 Wednesday, May 8, 1912 Page: 3 of 4
This newspaper is part of the collection entitled: Lampasas Area Newspaper Collection and was provided to The Portal to Texas History by the Lampasas Public Library.
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ENTY YEARS OF
TERRIBLE ITCHINQ
old Agony, Ashamed to Be Seen
hing Helped. Reslnol Instantly
lleved and Trouble Passed Away.
eh Is the story of Thomas Q. Hull,
Haven, Cohn. , Every sufferer
tormenting skin troubles should
t by his experience, told in his
words:
or twenty years or more I was
bled with terrible itching of the
arms and legs. I suffered un-
agbny; Could hardly sleep at
t, and was actually ashamed tp be
I obtained a small jar of Resi-
Ointment, applied same, and was
ntly relieved. I then, purchased a
of Resinol Soap and used it in
ection with the Ointment. The
ing soon became less, and in a
time entirely passed away.”
s Mr. Hull’s letter shows, Reslnol
ment stops itching Instantly. Used
Resinol Soap it is the Quickest,
est, and most economical treats
t for eczema, rashes, tetter, ring-
m, pimples and other skin affec-
s, as well as for burns, scalds,
'. ulcers and itching, bleeding and
med piles. Recommended and
by your druggist, (Soap, 25c.,
ment, 50c. and $1). Sample of each
free. Address Dept. 1 K, Resinol
ical Co., Baltimore, Md.
MUST BE SO.
IV^Y
ohnnie (aged seven)—Say, mam-
aln’t Uncle Jim in his second
dhood?
is Mamma—Why, Johnnie 7
ohnnie—Well, he’s bald-headed
like our baby.
Wtnslow’s Soothing Syrup for Children
ing, softens the gums, reduces inflamma-
, allays pain, cures wind colic, 25c a bottle.
man may think the world of a
ian, but he should remember that
e are others in the world.
1th Is the fashion. Take Garfield Tea,
erb laxative which purifies the blood
rings good health.
e man with money speaks the
AVE YOU
BADSTOMACH
Then don’t wonder at
your run-down condition.
Your food is not being
properly digested, thus
causing Heartburn, Gas
on Stomach, Belching,
Indigestion and Costive-
ness. You should try a
bottle of
HOSTETTER’S
TOMACH BITTERS
It makes weak stomachs
strong and maintains
health. At all Druggists.
wMMmnrn
rnmrn
CffiM,
FOR VARIOUS MEATS.
others, Attention I
Biggers’ Huckie-
y Cordial should
ept on hand as a
aid cure for sum-
bowel troubles,
rhoea, dysentery,
p colic, cholera
us and all agoni-
paius resulting
eating green fruit A few doses ot
Biggers’ Huckleberry Cordial will pre-
any danger and cure you at once.
Biggen’ Huckleberry Cordial is 'an old southern
dy, tested and tried in thousands of homes.
t| 25c and 50c at all drug stores,
for Confederate Veterans’ Souvenir Book. FEES
iwanger-T ay lor Drug Co., Atlanta,Ga.
By Martha McCulloch Williams.
Every manner of imeat, even the
hmpblest, may be made- tender and
palatable J>y means of paper bag cook-
ing, if only the cook knows how and
is willing to take the pains. Even the
humble pig’s head and feet. An ex-
treme example, you say! Try it-—and
see if you incline to gainsay further.
Scrape the outer skin very clean. Cut
off the ears and nose of the head,
scalding both head and feet well and
removing all removable integument
outsidb and in. The brains, of course,
will have been removed. Break off any
sharp projecting bones from either
head or feet, blanch them by pouring
boiling water upon them, taking out
and dropping in very cold water, then
drain and season lightly with salt. Lay
in a large well-greased paper bag with
a stalk or two of celery if at hand and
a single slice of onion. The peppfr and
herbs come in later. Add half a pint tb
a pint of cold water, according to -the
biilk of the meat, seal bag tight, lay
on trivet, set in hot oven for five min-
utes, then reduce heat two-thirds and
cook for five or six hours. Take up,
empty into a bowl, and as soon as it
can possibly be handled, pick up, re-
moving all bones. The gristle will
have dissolved. Now add the season-
ing-pepper, powdered herbs, especial-
ly sage, a bare dash of tarragon vine-
gar, and a bare suspicion of garlic. If
there is much liquid, add either sifted
cornmeal or bread crumbs, both
browned in the oven. Pack smooth in
an earthen mould and let get cold.
There will be headcheese worth eating.
Nor is stuffed pork tenderloin, which
Is as full of* relish as either goose or
turkey, or even th^ lordly baron of
roast beef to be disdained. Get large
fat tenderloins, have them split,, but
the halves left together down the side,
lay a good breadcrumb or mashed po-
tato stuffing, highly seasoned with
butter or drippings, pepper, sage, and
•onion, in the split, skewer-the edges
together over the stuffing, and cook
in a well greased bag with a very little
Vater until well done. This is special-
ly economical, in that there is no bone
to be thrown away.
Either a fresh ham or shoulder,
boned, stuffed and cooked in a paper
bag, will furnish a mighty satisfying
dinner meat. The-oven ought to be
very hot and stay so for seven to ten
minutes, depending on the size of the
meat. Then slack -heat one-half and
cook Until thoroughly done.
A square of rib-pork, the skin cut ln‘
checkers, well seasoned and baked in a
paper bag with apples or sweet po-
tatoes about It, will need no water,
only a well greased bag. Spareribs can
be paper bag baked if care Is used in
handling them to see that the rib-ends
do not go through the paper. Loin-
roast, cooked thus vfith either applbs
or potatoes, or white potatoes with a
Blicq or two of onion, will make any
hungry soul rejoice.
" Perfect capon Is none so plenty in
the markets, but if to be had is the
best of all poultry. Get a big bird—
eight to nine pounds. Stuff, but not
too tight, putting^a handful in the
crop-space. Truss extra firmly; fas-
tening thin slices of bacon over the
breast and thighs underneath the trus-
sing strings. Grease " all the 'rest of
the body liberally with soft butter, put
a little butter under the bacon on the
breast, then pop into a loose-fitting
well greased paper bag, lay on a trivet,
set on broiler in hot oven, let cook
till bag corners turn very brown, then
slack heat half, or even a little more
If the heat is fierce, and cook for an
hour and a half to an hour and three-
quarters.
Choose your goose young and fat,
even though you know the paper bag
will-make a tough bird tender. Singe,
wasfl ana drain the same as caposC
and hanging in a cold place a day and
night improves it. For the stuffing
boil mild* onions very , tender, slicing
them and letting them lie in salt water
half an hour before cooking. A
medium goose will take two to six on-
ions, according to size, and two or
four apples. Peel and slice them, cook
soft with the onions, adding a very lit-
tle chopped celery. Ma^h all together,
then add to mashed potato enough to
fill the goose, but not too full. Season
with salt and pepper, also a table-
spoonful of powdered sage and a tiny
pinch of mixed herbs. Add a large
spoonful of lard or butter, arif it well
through the hot mass, let it cool a bit,
then stuff the goose, which has been
seasoned inside and crut, truss very
firmly, rub over well with lard, butter
or drippings, put into a thickly-greased
bag of generous size, add a tablespoon-
ful of cold salt water, seal, and set in
hot oven for ten minutes. Slack heat
half and cook done, allowing twenty-
two minutes to the pound. g
Stuffed Tofnatoes, Milanalse.—Cut*
out freely the stem ends of six large
tomatoes, scoop out the seed and part
of the pulp, dust the insides well
with pepper and salt and put a bit of
butter in each. Fill with finely
minced cold meat—beef, veal, iamb
or chicken, mixed with minced raw
bacon and seasoned lightly with salt
and pepper. Sprinkle fried bread
crumbs thickly over the top, put in
a well-greased bag and copk in
a quick oven ten to twelve minutes,
Serve on a very hot dish.
BAKING FAVORITE CAKES.
.OCCUPIES BUT SMALL SPACE,
HEW FRENCH REMEDY.No.|„No.2.Ne.3.
! E R AP E O N KSSE3S
THOMPSON'S
EYE WATERKSspsH*
L. THOMPSON SONS A CO„ Troy, N. Y<<
Taper bag cooking betters cakes as
much as it does meat or pastry. Please
to keep this fact in mind. Also the
fact that you should never try to make
cakes at haphazard. Instead, take a
day or several days off from bridge
and shopping and give your whole
mind to the matter in hand. Decide
first what cakes you care to make,
then reckon up what you will need
to make them of. Many a good cake
has been saddened past all remedy
through waiting at the wrong minute
for some essential ingredient, over-
looked in the general buying.
Never melt butter unless melted but-
ter is specifically called for in your
receipt. Set the butter crock outside
the refrigerator for several hours be-
fore you need its contents—-the
kitchen temperature will make the but-
ter just right for creaming. Keep
eggs cool—they beat light the quicker'
for it. Always add a tiny pinch of
salt to the whites in beginning to
froth them—it makes the frothing
easier and improves the t^.ste. Eggs,
it is needless to say, must be above
suspicion. Sift flour and set it where
it will get warm and .dry without
scorching, then sift it again before
using it. Measure it after the second
sifting, and if baking powder or soda
and cream tartar are to be put in it,
add them to the measured bulk, and
sift a third time.
Cake must l?e beaten well, and thor-
oughly, if you want it firm, yet light;
and of fine, close texture. Sweet milk
helps to this fine texture. Sour milk
or cream, contrarywise, tends to a
coarse, bubbly grain.
Prepare fruit over night, If possible.
Two such flavors as lemon and va-
nilla, vanilla and rose-water, or rose-
water and a}mond, give to cake a tang
as delieious as it is unusual. A spoon-
ful of brandy or even a good corn
whiskey, beaten well through the cake
just before the flavoring—which
should be put in the very last thing—
will make the cake lighter, better col-
ored, and of better keeping quality.
Sift spices through part of the flour,
adding the spiced flour alternately
with what is left plain. Always sift
sugar, and more than once if it is
clammy. Warming it gently helps to
make light cake. It should be sifted
afresh after the warming.
As I have said, paper bag cooking
betters cake as much as it does meat
or pastry. It can be done in the bags,
but I advise using in conjunction with
the bags either paper souffle-caseS or
very thin tin moulds, square, oblong,
or round, or cases made from the bags
themselves. ' .
Paper bag baking is a little quicker,
and ever so much more certain.
Smill patty pans, or fancy-shaped
muffin moulds, filled with cake batter
*and baked inside bags, will afford an
almost infinite variety of ornamented
good things.
(Copyright, 1911, by the Associated
Literary Press.)
rlovel Tray Accessory Is the “Three-In-
One” Complete and Inexpen-
sive Outfit.
Something new in nickelware Is the
“t.hree-in-one” tray accessory. It con-
sists of a tea or coffee pot, cream
jug and sugar bowl, each so made that
it fits above the other, thus forming
a unique whole. It is complete and
inexpensive. Often it is hard, to ar-
range a small breakfast or invalid’s
tray in an inviting fashion without
crowding the various pieces of china
amLjsilver together. This little nick-
el device will be fotmd a great help,
and give at the same time a novel air
to the tray, causing the invalid’s eyes
to brighten with pleasure.
A nickel or copper plated percola-
tor, to be attached with cord to the
gas jet, is something that will be found
convenient to use under the tea ket-
tle or chafing dish, thus doing away
with the troublesome -alcohol lamp,
which many nervous women do not
care to use.
For traveling, too, this gas percola-
tor will be found very handy, as it
is often enjoyable to give a “chafing
dish supper” in one’s own apartments,
and with this new device all the an-
noyance of carrying around or using
alcohol is avoided. There is nothing
whatever to do but adjust the per-
colator, put the tube over the gas jet,
and light the light.
Nickel-plated vegetable dishes now
coine on the order of silver ones, only
many times less expensive. Some of
these are made with divided porcelain
dishes inside and a tiny hole, into
which the hot water is run to keep the
vegetables hot while on the serving
table.
MEANS SAVING IN ICE BOX
Refrigerating Pipe Shelves Make Use
of Drip From the Cool Regions
Above Them.
Forming the food racks of a refrig-
erator out of a continuous line of pip-
ing receiving the drip from the ice
sompartment is an ingenious means
adopted to utilize the cool water from
“jEvery Picture Tells a Story”
HI
the melting as an additional cooling el-
ement.* The shelves are readily in-
stalled in any refrigerator, and are eas-
ily cleaned by removing and placing
them under a water faucet.—Popular
Mechanics. . SR
Sweets for the Sweet
By Nicolas Soyer, Chef
Beigneis a la Portugaise: Wash well
six ounces of Caroline rice, place it in
a clean stew pan, adding four ounces
of powdered sugar, two ounces of but-
ter. half a stick of cinnamon and a
strip of lemon peel or a very little
grated rind' of lemon. Allow the but-
ter to melt, shaking the pan to avoid
burning, then add a pint of milk, Cover
closely and bring gently to the boil.
Then draw the pan to the side of the
fire and Rimmer slowly for rather more
than a quarter of an hour, when the
rice should have absorbed all the milk
and be perfectly tender. Withdraw
the pan from the fire and allow the
mixture to cool a little. Then add the
of Brooks’ Club, London,
well-beaten yolks of three eggs and
the whites, whisked to a firm troth
with a tiny pinch of salt and a little
lemon juice. Mix lightly, but very
thoroughly, and then form Into balls
about the size of a small tangerine.
Make an aperture in each as carefully
as possible, and Insert a small spoon-
ful of either apricot jam or marmalade
in the middle. Close up neatly, then
dip in egg and breadcrumbs. Have
ready as well-greased bag, put in the
beignets, and cook for fifteen minutes.
Take out and serve at once.
(Copyright, 1911, by Sturgis & Walton
Company '
Rock Candy in Tea.
A hostess noted for her dainty tea
table always uses rock candy crystals
in place of sugar. It looks very pretty
in- the cups with the slice of lemon,
and gives just the right sweetness,
according to Good Housekeeping. In
place of sandwiches she sometimes
serves indescribably good “roll-overs,”
so named by one of her friends. They
are made thus: The cook takes
rounds of baking powder biscuit dough
cut out as if for biscuit, and places
in the center a spoonful of jelly, mar-
malade, mincemeat, or sandwich fill-
ing of any kind, rolls it up and bakes.
They are fine, either hot or cold, and
% welcome addition to the tea table.
Club House Fish Balls.
Boil the required quantity of cod-
fish in two waters to freshen, and
while hot pick it very fine and feath-
ery; , Mash hot boiled potatoes thor-
oughly and cream them with milk and
a good sized piece of butter.;' Three
cupfuls of potato to one and one-half
eupfuls of fish will be the right pro-
portion, and the mixture should be
moistened with a lightly beaten egg.
Make into small balls by light hand-
ling, roll in flour and drop into smok-
ing hot fat to cook to a golden brown.
Drain on brown paper.
Sauted Eggplant With Gravy.
If gravy is desired add a half cup of
milk and the same quantity of water,
dissolving a half teaspoon of flour in
it before pouring over the eggplant,
when the vegetable is nearly done.
Cook it in this until ready to serve.
Worth Knowing.
One cup of sugar will sweeten one
quart of any mixture to be served
chilled or frozen.
One level teaspoonful of salt will
seasdn one quart of soup, sauce or
woxretables, says an exchange
BAD BACKS DO
MAKE WORK HARD
Backache makes the daily toil, for
thousands, an agony hard to endure.
Many of these poor sufferers have
kidney trouble ana don’t know it.
Swollen, aching kidneys usually go
hand in hand with irregular kidney
action, headache, dizziness, nervous-
ness and despondency. ,
Just try a box of Doan’s Kidney
Pills, the best-recommended special
kidney remedy. This good medicine
has cured thousands.
HERE’S A TYPICAL CASE—
Henry J; White, 416 N. 3rd St., Ft.
Smith, Ark., says*. “I suffered every-
thing but death from terrible kidney
trouble. I had awful headaches ana
dizzy spells, urine scalded and my hack
ached constantly. Doan’s Kidney Pills
cured me completely and I have had
no sign of kidney trouble since.”
Get Doan’s at any Drag Store, 50c. a Box
DOAN’S Wfiijr
MALARIA
headache, biliousness, in-
digestion, rheumatism,
pimples, bldtches, yellow
complexion, etc., are all
signs of poisons in your
blood. These poisons
should be driven out, or
serious illness may result
To get rid of them, use
E59
i
Bedford's
Black-Draught
the old, reliable, purely
vegetable, liver medicine.
Mrs. J. H. Easier, of
Spartanburg, S. C., .says:
“ I had sick headache, for
years. I felt bad most of
the time, 1 tried Thed-
ford’s Black-Draught, and
now I feel better than
when I was 16 years old."
Your druggist sells it, in
25 cent packages.
Insist on Thedford’s
Make the Liver
Do its Duty
Nine times in ten when the liver !a
right the stomach and bowels are right,
CARTER’S LITTLE
(TVER PILLS
gently butfirmly comj
pel a lazy liver
do its duty.
Cures Con-,
gtipation, In-^
digestion,
Sick
Headache,4
and Distress After Eating.
SMALL PILL, SMALL DOSE, SMALL PRICE,
d Genuine must hear Signature
MU
LINIMENT
FOR BACKACHE.
j Dr. J. C. Compton, Ratliff, Miss, says :
“ I gave Mexican Mustang Liniment a I
[ thorough trial in a_case of severe backache j
accomi ■
pror
I reme
25c. 50c. $1 a bottle at. Drug & Gen’l Stores |
“ PARKER’S
HAIR BALSAM
Clssnws and beautifies the n.fe
Promotes a luxuriant growth.
Never Tails to Bestore Gray
Hair to its Youthful Color.
Prevents hair falling:,
60c. and 81.00 aftpruggistfl.
niMPCY TRBATBD. Give quick re- #
UitUrOI lief, usually remove swel-
ling and short breath in a few days and
entire relief In 16-46 days, trial treatment
FREE. SB.ABBESS SOBS, Box A, Atlanta, Ag.
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 9, No. 3234, Ed. 1 Wednesday, May 8, 1912, newspaper, May 8, 1912; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth890169/m1/3/?q=%22~1~1%22~1: accessed July 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Lampasas Public Library.