Bemidji Daily Pioneer Newspaper, May 4, 1912, Page 5

-er’'s Department store. "Fort Frances. Ed. Bennett, the logger of Big Falls, is in the city today on business. Don’t forget to telephone Dr..J. A. McClure your chicken troubles. Phone 105. Sam Roseamholt, of International Falls, was here yesterday on busi- 1ess. William Fink and Henry Bailey of Pinewood, are in the city today on business. A. A. Hillard ‘'of Crookston, was in the city yesterday en route to Akeley on business. George W. spent yesterday at Falls on business. Go to Hakkerup for photos. Frank Langdon spent yesterday at International Falls visiting with George P. Elliot. The first of May festival held by the Swedish Lutheran Sunday school, toofl in over -$40. Momson of this eity, International Dr. Bell of Kenmore, N. D., spent yesterday in the city visiting with Dr. E. W. Johnson. L. A. Loomis, of Fergus Falls, is in the city today assisting at the op- ening of the Fair store. Miss Amy Berge left this afternoon for Fosstan where she will spend Sunday as the guest of rclatives. Buy your nice rich, sweet cream and strawberries at W. G. Schroed- Phone 65. Sherman Berge returued this af- ternoon from Virginia where he had spert the past two days on business. A. G. Rutledge, of Bemidji, form- erly engaged in newspaper work in that city, is in town today.—Interna- tional Falls Daily Journal. R. K. Watt, of International Falls, deputy sheriff of Koochicking county, was in the city yesterday, en route to Stillwater with a prisoner. Miss Ruth McBride of Akeley, was in the city yesterday en route home from Laporte wnere she has been the guest of friends for some time. A. J. McConville and Miss Gertrude McConville of Akeley, were in the city this morning en route to Gilbert, Minn., where they will visit friends. Most users of pencils are now writing with the popular “Bemidji.” They may be had at practically ev- ery first class pencil store in the city. Doran Brothers are putting in a branch plumbing store and shop in 1t will be managed by E. H. Jerrard.—Internziional Falls Daily Journal. William Hoff and Ray Holler of International Falls, are here today on business. Mr. Hoff and Mr. Holler comprise the force of the Internation- al Falls Press. M. F. Dickens and family of Col- ony, Okla., were in the city yester- day en route to Red Lake where Mr. Dickens will succeed Wm. H. Bishop as superintendent of th: Red Lake Agency. The place to get your typewriter ribbons is at the Bemidji Pioneer Office Supply store. A ribbon for every make of typewriter and any grade you may want. Prices at re- tail, 50, 75 and $1. E. A. Whiteaker of St. Paul, trav- eling passenger agent for the Omaha road, returned to St. Paui last night after having spent the past two days in the city on business. While here he was the guest of his sister-in-law, Mrs. R. F. Murphy. Miss Clara Dicaire returned to Blackduck last night after having spent the past three weeks in the city as the guest of her parents, Mr. and Mrs. P. M. Dicaire. Miss Dicaire will be the guest of her sister, Mrs. J. Walters, at Blackduck. The shrewd investor does not put his money into every scheme present- ed which promises large returns; rather he is satisfied with the abso- lute security and liberal interest which is guaranteed on the Certifi- cates of Deposit of the Northern' Na- tional Bank. John Doran came down from In- ternational Falls this morning to look over the new building to be built on Third street and Minnesota for which George Kreatz has the contract. Dor- an Brothers secured the contract for plumbing the building. ‘The contract is somewhat over $5,000. You can buy full letter head size, 8 1-2x11 carbon paper, the kind that will make as:many copies as you de- sire, guaranteed to be equal to the best on' the market or money back. The most interesting thing about it next to quality is the price. 100 sheets put up in neat boxes for $1.00 Bemidji Pioneer Office Supply Store. At 10:05 o’clock this morning the New Fair store opened its doors to the throngs who gathered there dur- ing the previous hour and did & rec- ord-breaking Dbusiness. The store was crowded throughout the entire day with anxious shoppers. The first person leaving the store witbh a pur- chase was Capt. Hoyt, who carried a pair of tan stockings. P. Johnson next came out with a hatchet. Wednesday, May 1st. occurred the marriage of Miss Mae Cheney of Be- midji, to P. N. Aubin of Hibbing. The ceremony was performad at 5 a. m. at the Church of the Immaculate Conception, Father Joscph Bérutto officiating. The ceremony was wit- nessed by friends and relatives. The bridal pair were attended by Arthur Aubin, of Superior, a brother of the groom, and Miss Lucille Glode of Ev- eleth. Mr. and Mrs. Aubin left at 7 o’clock for Superior, Duluth and the Twin City on a wedding tour of about two weeks. Upon their return to Hibbing they will at once go to housekeeping. The bride is a daugh- ter of Mr. and Mrs. George Cheney, forrher. residents of Hibhing. You can buy full letter head size, 8 1-2x11 carbon paper, the kind that will make as many copies as you de‘» sire, guaramteed to be equal to 'the best on the market or money back. The most interesting thing about it next to quality is the price. 100 sheets put up in neat boxes for $1.00 Bemidji Pioneer Office Supply ‘Store. ICE PRICES RISE; COMPANIES MERGE Summer Schedule Gees on Two Months Ahead of Last Year— Drivers Threaten Strike Des.:pjte the record-breaking freeze on the lakes last winter the price of ice in Minneapolis todey jumped io the highest figures asked last sum- mer. The high summer schedule be- came effective two full months ear- lier than last year, wher July 1 was the date. With the (wo principai ice companies merged, it was de- clared there was no chance of a sen- sational price-cutting war similar to that of early last summer. The Min- nesota Ice company was recently ac- quired by the Cedar Lake Ice com- pany, and has moved its belongings to the office of the latter concern in the Plymouth building. “The Codar Lake and Minnesota companies are being operated as one concern and to all intenis and pur- poses the merger of the two-is com-|* plete,” sail J. R. Chute of the Cedar Lake company. Explaining failure of last winter’s big ice crop to result in lower prices, icemen said the severe weather and heavy snows made the eost of the harvest abnormally high. High Prices Announced. This is the summer schedule. of prices announced by the Cedar Lak= company, effective today: Wholesale Prices. * One ton or over, delivered at one time, $3.50 at on.. 500 to 2,000 pounds, delivered &t one time, $4 a ton. 100 to 500 pounds, one time, weight. delivered at 25 cents per hundred- Retail Prices. 25 pounds delivered daily, $2.50 a month. 50 pounds delivered daily, month, $4 a The anrouncement of the company says that the prices are the same as last year. During the early part of 1911 there were many Minneapolis consumers who contracted for ice for the season, who, after the advance of July, 1¢11, continued paying ths: lower prices. To these people the new price schedule means a mate- rial advance.—Adyv. Oldest Metal, A recent paper Presented to the Royal Institution at London, in dis- cussing the question of the metals used by the gredt nations of antiquity, pointed out that gold was probably the first metal known to man because ft is generally found native. The old- est metallic objects to which we can assign a probable date are thought to be those found in a royal tomb at Nagada in Egypt supposed to have been that of King Menes. In one of the chambers were some bits.of gold and a bead, a button, and a fine wire of nearly pure copper. has been properly identified, these ob- Jects are at least 6,300 years old. Near- ly all the ancient gold that has been examined contains silver enough to give it a light color. It was gathered by the anclents in the bed of thé Pactolus and other streams of Asia Minor.—Harper’s Weekly. S e - If the tomb |MM LOOK TO THE SERVING IMPORTANT POINT IN THE SUO. CESS OF DINNER. ©roper Sauce to Accompany the Dishes Is a Matter Worthy of the Most Careful Congideration—Some of the Most Popular. One of the best measures of a wom- an’s ability as a cook is her ingenuity In serving the food she has prepared. it is an achievement worthy of some consideration to be able to serve the proper sauce, delicious, rich, smooth, and wholesome, with the meat or fish or vegetable dish. It used to be that ‘sauces were only seen at company din- uers or in hotels, but now we realize they :add zest to appetite and relish to food. ‘With roast beef and veal, tomato, ‘borseradish, mushroom or mustard ‘sauces are proper; with mutton or ‘lamb, mint sauce or sharp jellies; with pork, apple sauce or baked ap- ples; with turkey, oyster sauce; pig- eons and broiled steaks, mushroom sauce; salmon and whitefish, egg sauce; fried fish, tartar sauce, or sauce piquant, The base of most sauces is a sm- ple brown or white ‘cream samce or maitre d’hotel butter, as the follow- ing recipes will illustrate: Allemande or German Sauce—Into white sauce, work lemon juice, mush- room catsup, cayenne, butter, egg yolk and a little nutmeg. it should be yellow and smooth as velvet. Bechamel Sence—Add mushroom essence to chicken broth, then an equal quantity of rich milk or eream. Thicken with butter and flour and strain, Bearnaise sauce contains . shallots, tarragon vinegar and parsley. It looks like a fine mayonnaise. Its base is white sauce, Celery, caulifiower and carrot sauces have a white base and.take their name from a puree pf the vegetable that is added. : Mayonnaise sauce is the base of caper, piquante, ravigote and many other sauces. Practice is necessary to make a fine mayonnaise. These are the proportions: One eggz, as much salad oil as it will take wup, & small quantity of vinegar, a dash of pepper and a little salt. A may- onnaise mixer is necessary to make & creamy, smooth dressing. Chocolate Biscuit With Jam. Two ounces of powdered sugar, the yolks of two eggs and half a teaspoon of vanilla extract; mix well for five minutes. Beat the whites of two eggs to a stiff froth; add to the yolks, with two ounces of sifted flour; mix very lightly. Line a pastry pan with but- tered paper. Drop in the mixture, neatly smooth the surface, and bake in a moderate oven for 20 minutes. Remove and allow to cool; turn the cake on a clean board, remove paper S| and spread with jam over the surface of cake. Spread this with a layer of melted and sweetened chocolate and ellow o cool. Cut the cake into even pieces; place on a dish, set in -the pven for a minute, remove and serve. | . . Swinging Shelf. One of the most convenient things for the kitchen or dining-room is the swinging shelf. The shelf should be of convenient width, and the length Bhould conform to the situation in which it is placed. A board, or boards Joined together, about two feet wide, and as long as you like 1it, should "I have attached to the front sides of it by a hinge, a leg or standards; or there may be two, one at each end, The back of the shelf should be ;olned to the wall by hinges, and it can thus be lifted and buttoned or hooked to the wall, out of the way, or dropped down, resting on the iront legs to form a table. There is noths ing more convenient; yet few kitchens have them. Worth knowlng. Equal parts of milk and lukewarm water are excellent for sponging Palml. A pinch of borax in cooked starch will make the clothes stiffer and whit. pr. To clean pewter, wash it with hot water, rub it with fine sand, and when fry, polish with leather, Tie a piece of lemon on a corn ev, ery night for five nights and it will generally cause it to drop out. Equal parts of linseed ofl and ciden ¥inegar make an excellent dressing ton Hinoleum. . Roast Veal Breast. Procure a nice veal breast from the putcher, and have him make a “pock- et” in it. Cleanse thoroughly and rub with salt and pepper. Make £ dressing as for roast chicken, and ptuff the “pocket” with it and sew up, Place in a covered roaster, rib side down, pour in cup of hot water, place In oven and roast until brown on top, and meat is tender. When done, place on hot platter and serve Worchester phire sauce with it. Sauce can be pro nursd from any grocery. For Dented Furniture. ‘When furniture becomes dented and not broken, the marks may easily be ade to disappear. Treat it in thig manner: Wet the bruised spot with water, ble a plece of brown paper five or llx times and soak it in warm water. Place it upon the bruise and-apply a warm (not hot) flatiron till the moist- Nre has evaporated. I the dent has not disappeared, ze oeat the treatment. THE BEMIDN DAILY PIONEER FOR I:LECTRIC CHAFER EARLY BREAKFAST OR HASTY LUNCHEON MADE EASY. Authority on the Subject Writes of Some Good Things That May Be Prepared in a Few Minutes When Required. Art and utility combined have pro- duced a perfect electric chafing dish that satisfles people who insist that a utensil always in evidence, as a chafing dish is, should be fair to look upon and give a practical adptation of | means to the desire ends, writes Hen- rietta D. Grauel, Domestic Science lec- turer. luncheon, a late tid-bit for my lady’s experimental cooking or for “his” rab- bit it is a comfort and a satisfac- tion. Miss Grauel’s Angels on Horseback —These I make just as one makes “pigs in blankets” ‘except when shad roe I8 in season I use it and I do not steam it first. Wrap about a teaspoon of roe, seasoned with pepper and celery-salt, but no salt, in two short narrow strips of bacon, lay the bacon on the palm ‘of the left hand one strip across the other, so the four ends can be fasten- ed together so as to form a shell or case for the roe inside. Have the chafer very hot and all the “angels” ready at once, put them in and turn when they are crisp on the bottom. Serve on crisp browned buttered crackers. Another splendid way to cook roe with bacon so that it will be moist and well flavored and yet rich, is to place a layer of bacon in the chafer. end lay a whole roe split open on the bacon. As the bacon fries it sea- sons the roe delightfully and at the last the cover may be placed on the chater so that the savory combination will be well cooked through. New Potatoes, Saute—Cut new pota- toes in very thin slices, heat butter in the blazer until it begins to brown, add the potatoes and cook until fried e fine rich brown. Potatoes, Lyonnaise — Chop eight cold boiled potatoes, one onion and a little parsley fine, mix and fry brown in chicken fat or dripping as directed above. Potatoes, Milanaise — Prepare as above but add a cup.of highly sea- soned cold chopped meat to the po- tatoes and fry all together. Roulades of Veal (individual) — Mince cold chicken and ham or veal and ham or other meats fine, season with sharp condiments like curry and paprika, pepper and a few drops of pepper . sauce. Have very hard, dry bread | rolled fine. and sifted -and sea- goned. Form the meat into small rolls, not larger than very small sausages, using an egg and a little cream to moisten the meat and some of the crumbs to make the rolls hold their shape. Roll each “loaf” in the fine crumbs, have plenty of frying material in the chafer and brown them nicely. Surprise Pudding. One-fourth ‘cupful of butter, one- half cupful of sugar, one egg, one-half cupful of water, a lirtle * “ated or- ange zest, one and one-ha.f cupfuls of flour, one heaping teaspoonful of baking powder. Cream butter and sugar and mix carefully with the or- ang zest, the well-beaten egg, then alternately with the floor and water. Beat rapidly and bake at once in a well-greased bread pan. It i8 best to sift the flour with the baking powder at least twice, and the oven should be quick hot. Serve with orange sauce as follows: To one cupful of hot water add two tablespoonfuls of sugar and one of corn starch; cook until slightly thickened, then add the juice and grated rind of one orange, Use hot. Economical Jelly. Take equal parts of ripe Hawberries (berry of the Hawthorn), and fresh ap- ple parings and boil them thoroughly, together or separate, then drain through jelly bag. Measure the juice before boiling and allow one part sugar or two parts juice, Boil about twenty minutes, or- until it is ready to “jell.” [ obtain better results by making jelly In small amounts. This is an excellent jelly and inas- | much as the Hawberries are obtained free of charge in most localitles, and apple parings are not very expensive, this makes an economical and inex- pensive jelly. ‘Codfish, Cuban Style. Shred one cupful freshened fish. Fry an onion sliced thin in a table spoonful of butter or vegetable oil. Add to fish with water to cover also a half can of tomatoes and & half green pepper chopped. Cover the pan and simmer gently for an hour. If there i8 much juice in the tomatoes lesa water will be required. Turn the mix. ture on squares of buttered toast and like all salt cod dishes, serve very hot. —Emma Paddock Telford. To Utilize Any Cold Meat. Have meat, small piece onion and pold boiled potatoes cut very fine. Place layer meat in buttered pan, then layer potatoes, then layer onion, then bread crumbs, then meat, and so0 on until all are used; then beat one egg, add a little milk and pour over all Bake 16 to 20 minutes. . Serve with .gravy made with pint of water and| with flour, add small piecs Butter and a little salt and pepper. For the early breakfast, a hasty |’ THAT MOST WDNDERFUL BABY 8urely Young Mother Had Good Rea- son to Be Proud of Her Remark- able thprlng. It takes a baby to appreciate a baby —or a mother. A writer recounts the conversation between the mother of & very new baby and a caller who had professed a somewhat academie inter- est in the infant. It was immediate- ly brought forth for inspection. “You know,” she exclaimed, “every mother thinks her baby is the best in the world, but mine just proves it.” “What does he do?” “Everything.” “Does he walk?” “Walk! Why, ‘he’s only six weeks old! But just let me hold him in my arms, and see how perfectly he exe- cutes the Highland fling.” “Er—can he say ‘mamma?’ ” “Oh, no. But he can imitate a steam engine.” “How?” “He puffs out his little cheeks, 80, and says ‘Oo! Oo!’” “Can he—er—crawl?” “You silly man! Of course not; he’s much too young.” “What else can he do?” “Now, you watch him as I take him up in my arms. See how he smiles at me, and notice how inteligently he— breathes!” fli#fiifiii&cccc. HOW TO FIND x - “'.l'he Northern Minnesota Devel- * ) opment Association Immigra- tion Commission Quarters. 39* Third Street, South, Minne- % apolis. * X Kk For the benefit of the readers % of the Pioneer this motice will % appear in both the Daily and % Weekly Pioneer for the next six % month. * Ou leaving the union depot turn to the left and continue up % Nicollet to Third street, cross- ¥ ing that thoroughfare, turn to %« the left and proceed half a % block, toward the postoffice. « From the Milwaukee depot, ¥ turn to the left on Washington % avenue and continue to First % avenue, turn to the left and go % one block to Third street and « then one half block to the right. % Daily Pioneer will be found % on file here. x KX XXX EKXKEXXEKFx KX * kK kokok Ak ok ok kk ok ok ok ko ok ok ko kb Lame back is usually caused by rkeumatism of the muscles of the back, for which you will find noth- ing better than Chamberlain’s Lini- ment. For sale by Barker’s Drug Store. BIG CLEARANCE SALE Al of our note paperwxll be put on Sale Saturday,May 4th,at cut prlces “ Values up fo} $1.00 a box, now; 25¢ R . F498 h Correspondence] We’need the room andgimust} move * this[stock. B % e Cards Jofj] latest’ <> design at 25 cents a box. R i a. Popular Books” [P opular Music.:3 ——) SE—— o ABERCROMBIE’S - Plione. 290. 218 Beltrami Ave. THE KIMBALL NOTED FOR QUALITY = FINISH TONE SOLD ON EASY TERMS PLAYER PIANO MEGHANISM SIMPLE GAN BE OPERATED BY A GHILD SEE A Before Buying THE B8EMIDJI MUSIC HOUSE Phone. 573. 514 Minnesota Ave. by eating Fresh things delivered n a strictly Fresh manner by a con- cern who make it a point to always keep Fresh things to eat. FOR YOUR SUNDAY DINNER Tomatoes, 1 Strawberries, GreenOnions -’hflm, : Parsley, Cucumbers, Celery, Roe and Markusen FOURTH ST. BEMIDJI.