Cottonwood Chronicle Newspaper, May 7, 1920, Page 2

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USE OF MOLASSES OR COMMERCIAL SIRUP RECOMMENDED IN DO_YOU KNOW? you know that fire loges in PORK-CURING FORMULAS | the United States in 1919 total- ed $825000,000. A tremendous loss and a great majority of the | fires were due to carelessness. Do you know who the next president of the United States | will be? Do you know the advise that Charles M. Schwab, the multi- millionaire gives to young boys? “Boys, you can have a good time | in life or you can have a success | in life, but you cannot have both. And let me tell you right now that never before in history has there been such an opportunity | for the successful man as there )is today.” Mr. Schwab himself | at one time worked for 50 cents a day and today is considered | the nations greatest business man and financier. Do you know that if H. H.} Nuxoll moves to Clarkston the coming fall, that there is a Cutting Up Meat Preparatory to Pickling. (Prepared by the United States Depart- ment of Agriculture.) In the present sugar shortage it is advisable, even if sugar can be pro- cured to use molasses or some kind of sirup in place of it in the formulas used for curing pork, according to specialists, If sugar is used for dry curing, It is better, anyway, to make it into a sirup before using, for salt mixed with sugar will not stick on meat as well as salt mixed with sirup. The use of molasses or commercial sirup does away with this extra work, The following formulas have been found to give good results: Sweet Pickle or Brine Cure. Select pieces, 12 pounds or less, Make a pickle sisting of: 3% pounds sait, 1% pounds sirup or molass ferred, 1% pounds sugar, brown. 1 ounce saltpeter. 2% gallons water. (These amounts are based on 8 pounds of meat. If more or less meat is used, the amounts of the ingredients should be cor- Fespondingly Increased or decreased, as the case may be. Under no circumstances should the individual pleve of meat weigh over 12 pounds.) Place the meat In a stone jar or bard- wood barrel, and weight it down with a board and stone. Do not use tron, for it will rust. Then pour in just pickle enoygh to cover the meat. Leave the meat In the pickle three days to the pound of meat, so that a 10-pound ham would be left in the , or if pre- preferably standing bet that he will not re- main there for six weeks in any | one stretch without visiting Cot- pickle for 30 duys, and a 6-pound ba- tonwood. con, 18 days. Donee BRoTHERS . MOTOR CAR The public believes implicity in the goodness of Dodge Brothers Motor Car. Because it has found, in fifty-four months of experience, that it is all it is represented to be. i ¢ After the meat has been tn cure a week, take it all out of the Jar or bar- | rel, remove the pickle, replace the meat, weight it down, and again pour the same pickle over the meat. Re peat every week, | Ory Cure. (Applicable to either light or heavy | meat.) Mix thoroughly— 3% pounds salt 1 | 1 ounce black pepper. ! Then add 1% pounds warm strup or ‘molasses, and mix with the above until it assumes the appearance of sawdust Apply a liberal coating of the above mixture to all surfaces of the meat, excepting the skin, The neat should then be placed on a | | " | table, clean floor, or in a hardwood bar- | set_ to Cottonwood. | rel, after first sprinkling the surface jof the table, floor, or bottem of the | barrel with salt. | Leave all the meat in cure undis- ‘turbed until the heaviest plece has | been in for a period of 1% days to the | pound. Thus if the heaviest ham weighs 20 pounds, leave all the meat In | cure 30 days. | Meats cured in sweet pickle or brine | should be consumed within 90 days ‘from date of cure. Meats cured with | dry cure may be consumed immediate- ly upon removal from cure, but the flavor Improves with age, and the meat is better 60 days after curing. Dry- cured hains have been known to keep j three or four years, MORE VEGETABLES IN WINTER ARE FAVORED Salts of Many Kinds Are Needed for Good Health. Plentiful Supply Will Keep Children Well and Make Their Meals More Appetizing—Canned Product Needs Seasoning. Vegetables should be freely included in the winter diet as well as in the summer one. Doctors say that that tired-out feeling which many people have at the end of winter—"spring fever”’—often comes from a lack of fruits and vegetables in the winter diet. Plenty of vegetables keep the children welt and make their meals more appetizing. Vegetables mashed and put through a sieve are more easily digested by little children, Salts of many kinds are needed by the body, or it will not work smoothly. Vegetables und fruit are rich in them and if you eat a variety you are sure to get all the kinds of salt you need. When the water in which vegetables are cooked is thrown away, valuable salts are often wasted. Sometimes the flavor is not desirable, but if it 1s good save this water for soup or gravy. An even better process is to cook the vegetables in as little water as possible so there is none left to drain off, or bake or steam them. Canned and dried vegetables often need only skillful seasoning to make them taste as good as the fresh variety. Canned corn is very good when turned into a baking dish with the addition of milk and seasoning added, heated through, in the oven, and al- lowed to brown on top. Outside stalks of celery, © green pepper, or both, chopped and added before baking, will vary the flavor of the dish, A small can of spinach, chard, or beet tops, combined with rice or bréad crumbs, will serve seven or eight peo- ple if it 1s made into a loaf. Aspara- gus or string beans are also good served in this way. i can chopped spin- 2 cups white sauce ach 1 red pepper 4 cups bolled rice Make a thick white sauce of two cups of milk, four tablespoons of flour, four tablespoons of butter, and one jteaspoon of salt. Melt fat and mix with flour, add to milk and stir over the fire until it thickens. Mix with the rice, chopped spinach, and pepper. Form into a loaf and bake 20 or 30 minutes. Investigations with dried vegetables, which have been conducted in the ex- perimental kitchen of the United States department of agriculture, show that provided the dried vegetables are of good quality they are quite as sat- isfactory when they are cooked with- ent previous soaking, as when soaked, gud oftentimes better. PROPER COOKING IS SECRET When Well Qeckad|Canneal and Oat- meal Are Most Delicious Por. ridges for Breakfast. Cornmeal and oatmeal are among the cheapest of cereals, and when well cooked make delicious breakfast porridges. The dislike which many people have for them is because they are o often served half cooked and insufficiently salted. In this eondi- tlon they are among the most unat- tractive of foods, but when well cook- ed and served with cream or rich milk they are delicious, and there are few who find them unappetizing, To make a delictous cornmeal mush for five people use 144 cups of corn- meal, 2 level teaspoons of salt, and 5 or 6 cups of water. Bring the salt ed water to a boil and stir in the corp- meal very slowly. Be careful not to let it lump. Cook the porridge at least 30 minutes, The flavor is great- ly improved when it is cooked for 3 hours or over night. This should be done in a double boiler on the back of the stove or in a fireless cooker. For oatmeal porridge, use 2% cups of rolled oats, 2% level teaspoons of salt, and 5 or 6 cups of water. When the water {s boiling, stir the rolled oats slowly Into it and cook the por- ridge for one hour, or, still better, over nolght, PREPARING FIGS AND DATES Fruits Should Be Carefully Washed Before Eating Because of Ex- posure to Contagion. Dried figs and dates should be wash- ed carefully before being eaten as | they have been exposed for an un- | known length of time to possible con tagion by files and dirty hands. In how many houses are oranges washed before they are brought to the table | or the lemons before they are siiced for tea or lemonade, or before the skin Is grated for flavoring? Yet orange and lemon skins often are very dirty. Shelled nuts purchased in the market should always be washed, scalded, and dried by a clean cloth before they are used, | Whites of eggs should be beaten | with the spiral eggbeater. | eo 8 | Oysters chopped and served tn the gruvy of @ Juicy steak are delicious, | eee Always be sure, when you buy Toeat, | to have the butcher send home a | trimmings. | eee | A dessertspoonful of olive ofl thrice | daily stops indigestion, aud ts the best watura! fattener for the thin | Garage | two of the largest a single trip: Do you know that there is more free air in Cottonwood to- day then there has ever been heretofore. Free air may be secured at the Hoene Hardware, | South and Frick, Cottonwood and The Cottonwood Battery and Welding Shop.) That punctured tire ought to be easy to fix now days with air so plentiful. Do you know that Simon Bros. wholesale meat to Lewiston and Grangeville. This concern does | perhaps more business than any markets on the prairie and is a valuable as-| Do you know how many miles it is between the creamery and the slaughter house? It is less than a mile and it takes some cars several hours to make this distance. Some boat! No we Meant some road. Do you know the toll charge through the Panama Canal for a large steamer runs as high as nine to ten thousand dollars for As the whole dis- tance is but 49 miles and can be made in less than ten hours, the toll rate often figures about one thousand dollars an hour for large ships. Do you know that smoking in church was quite the thing to do in the good old days. In Eng- land, prior to 1603, it was com- monly practiced. In Wales the custom endured to a much later date and was not given up until 1850. The announcement of the text by the minister was the signal to light up. It is said | that Bishop Burnet cut a hole in| his hat to support his pipe. Notice of Regular Meeting of Stockholders, Notice is hereby given that the regular meeting of stock- holders of the FARMERS UN ION WAREHOUSE COMPANY LTD. of Cottonwood, Idaho wil’ be held in the I. O. O. F. hall in Cottonwood, Idaho, on Saturday June 12, 1920, at 1 o'clock p. m. for the purpose of electing twc directors for three years and such other business as may le- gally come before it. Dated this 8rd day of May 1920. 19-6 G. C. Eckert, Secretary. Let us help you make selec- tions for tha room that needs new paper and decorating. Hoene Hardware. 16-tf Annual Statement and Estimate. Following is an estimate of the necessary expenses and lia- bilities to be met during the fis- cal year beginning May 4, 1920, The TT | or and material for cross walks, and alleys, and for all incidental streets other necessary and expenses, the sum of SEVENTY FIVE HUNDRED DOLLARS. And following is a statement of the receipts from all sources of the Village of Cottonwood, Idaho, for the fiseal year ending May 5, 1920: Received from poll tax- es collected in cash....$ 251.00 Taxes from levy by the Board of Trustees 7,656.21 Road Taxes ae 645.22 Impounding Stock 11.00 Cemetery lots - 132.50 Licenses 89.00 Fines 12.50 All other sources 49.05 Total Receipts $8,796.48 Balance on hand at be- ginng of year 514.65 Total Disbursed during the year for all purposes 8,689.46 3alance on hand May 3, UN eau uates Approved this 3rd day af May 1920. S. J. PETERSON, Chairman | Board of Trustees, Village of ‘or the payment of officers and} Cottonwood Idaho. employes, water rent for fire protection, street lights, for lab- Attest: M. M. BELKNAP, Village Clerk. “It Will Surprise You” says the Good Judge When you learn how long a little of the Real Tobacco Chew lasts. How long it holds its rich tobacco taste. The real satisfaction. The money saved. Any man who uses the Real Tobacco Chew will tell you that. Put Up In Two Styles RIGHT CUT is a short-cut tobacco W-B CUT is a long fine-cut tobacco Cottonwood Hardware & Implement Co. 621.67 | The tire mileage is unusually high gasoline consumption is unusually low. ) whi. Wnt Ler iamony rand VS Our Finest Low Shoe Styles are now on special display. The long vamp with the high slender heel is the correct shape, and our Oxfords, and Pumps carry these style points to the limit. You will find these elegant low shoes well up to the ‘‘ Diamond Brand”’ standard in point of service as well as style and fit, for the thirty- two years’ experience of Peters Company is embodied in every pair, and the finest materi- als used—hi gh grade leather in the heels, counters arid soles to insure good wear. The style illustrated is one of our many elegant numbers. We can also furnish a long vamp Oxford inkid—in black or tan—and our Pump styles are very fine. | You Must See Them to | Fully Appreciate Them, and the sooner you come, the surer you are of a fit in just what you want. J. V. Baker & Son “Where Quality and Prices Meet” ee

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