Lakeland Evening Telegram Newspaper, April 1, 1914, Page 2

PAGE TWO ANOTHER WHITE HOUSE WEDDING COMING President and Mrs. Wilsou recently announced the engagement of their daughter, Eleanor Randolph Wilson (right), to Willlam Gibbs McAdoo (left). Miss Wilson will be the fourteenth White House bride. She is twenty-four years old. Mr. McAdoo is secretary of the treasury. He is fifty years old, and a widower with six children. The Loss by Fire in the U. S| During a Recent Year Amounted to Almost One-Half the Cos Of All New Bulldings — AN Constructed 3 {7 _ During the Entire Twelve Months! 40 We represent the following reli: able companies: Fidelity Underwriters, When Buying or Bullding capital ...... .. .. 4,750,000 Philadelphia Underwriters, Provide the Means capital .... .. Sty $4,500,000 German American, capital 2,000,000 Springfield Fire and Marine capital 2,000,000 For Rebuilding! MANN & DEEN Room 7, Raymondo Building E ¢ J. B. STREATER ¢ Contractor and Builder Having hag twenty-one years’ experience in building and con- & % tracting in Lakeland and vicinity, I feel competent to render the & best service in this line. If contemplating building, will be pleased to furnish estimates and all information, All work guaranteed. Phone 169 J. B. STREATER FHPSEIDD : 1 At this Period use all Safe- guards for Comfort and Well Being The best and most practicable of these is ice"OUR ICE. It preserves k your food, conserves your health, increases your pleasure, does you good in ways too numerous to mention—and all for a very little money. Instead of decreasing your taking of ice on the cool days which will be occasionally sandwiched between the warm ones, resolve right now that every day is afull ice day for you. And stick to that COUPON BOOK of ours. It is your consistent, per sistent SAVER. Lakeland Ice Company 4 ; Phone 26 THE EVENING TELEGRAM LAK _—_______———————’—--"—________—4___——————_——__—_———__-———— IFOUR RICH PUDDINGS FOF T { Those Who Prefer Blooms to Follage RECIPES FROM FRANCE, ITALY, HOLLAND AND GERMANY. gServed a la Pompadour, Dellcacy Should Be Eaten In Moderation— Dessert of Vermicelll Some- thing New—Balled Pudding. By LIDA AMES WILLIS. Pudding a la Pompadour.—Do you wish a French plum pudding? You will find this gloriously rich: Add two ounces of fine white bread crumbs to two-thirds of & cup of cream, bolling hot. When cool, beat in five ounces of finely chopped suet, one ounce of flour, two ounces of crushed maca- roons, two ounces of stoned raisins, two ounces of candied orange peel or preserved cherries, chopped; zest of lemon peel, grating of nutmeg.” Beat well together and add yolks of four eggs and a glass of brandy. Pour into molds and steam. Serve with a hot custard sauce flavored with or- ange, sherry or brandy. Italian Vermicelli Pudding.—Boil three ounces of vermicelli for 15 or 20 minutes in three cups of milk. Then add two ounces of butter. Beat three eggs very light with three tablespoon- tuls of sugar, and when the vermicelll is quite cold stir in the eggs and sugar. Add a few flne seeded rais- ins and a little vanilla. Turn into a baking dish and bake an hour in moderate oven. Serve with brandy or chestnut sance. A new chestnut sauce comes from the same source a8 the pudding. Peel, blanch and drain 20 or more large chestnuts. Cook them in a sirup of sugar and water until tender. Flavor the sirup with vanilla or cordial, and mash the chest- nuts through a sieve. Mix with the sirup, then with whipped cream or the beaten white of an egg, and serve with a plain hand sauce, using equal quantities of each. Dutch Pudding or Souster.—Take one pound of butter, half a pint of milk, two pounds of flour, eight eggs, four spoonfuls of yeast, one pound of currants and a quarter of a pound of sugar. Melt a pound of butter in half a pint of milk, mix in the two pounds of fiour, the beaten eggs, yeast and currants, washed and dried; then the sugar, sifted. Bake in a quick oven. Use three teaspoonfuls of baking powder instead of the yeast. It makes a good pudding, eaten hot, and a nice cake when cold. When in- tended only for cake, omit the cur rants and use caraway seeds. German Boiled Pudding.—Take half a pound of mollases, half a pound of flour, quarter of a pound of suet, a teaspoonful of baking soda, quarter of a pint of milk and an ounce or more of candied orange peel. Mix milk and molasses first, then add the soda and suet, flour and peel. Rub all together until well mixed, pour in the molasses and boll in a bowl or basin. Steak Hash, Take remnants of steak and chop fine, with one small onfon and pota- toes, two-thirds of potatoes to one-third of meat. Heat stock or water in fry- ing pan and add hash. Let stmmer slowly for ten or fifteen minutes, watching it 8o it will not burn. I use the tough end of sirioin and porter house steak. This makes the finest kind of hash. I always serve poached eggs on hash and it makes a nice breakfast dish if you use water in- stead of stock. Put a plece of butter in the hash. Season with salt and pep- per. Indlvidual Pumpkin Pies. Three cups stewed and sieved pump- kin, two eggs, one and one-half cups brown sugar, one and one-half pints sweet milk, one level tablespoon flour, two teagpoons cinnamon, one teaspoon allspice. Line gem pans with rich pie crust, fill with above mixture and bake in moderate oven. Serve with whipped cream. Tripe and Liver Fricasseed. Take equal weights of tripe and liver. Fry the liver in strips; cut some cold bolled tripe in the same way, flour it and fry it also. Then cover with a thick brown gravy or stock. Serve hot, garnish with fried parsley and little heaps fried onions. The light desserts are the plain and stewed fruits, gelatins and junkets. The light dessert should always fol- low a heavy dinner, and vice versa. Frozen rice pudding is a deliclous and nourishing winter dessert. Knives are cleaned more easily and thoroughly with soda added to the scouring brick Minced beets, potatoes and cucum- bers served with mayonnaisse make a good salad. A little borax, dissolved in warm water, will help to keep the children's teeth clean and sound. A hot water platter is a boon to the housewife whose “men folks" are fre- | quently late for dinner. Baked apples are deliclous wit their cores filled with orange marma- lade or chopped nuts and sugar. An ordinary plece of mince ple is | said to be the equal {n food value to & plece of beef, a slice of bread and a potato. “All odors end here” is the inflex- ible rule of charcoal. If the charcoal lQm-e using its virtues are increased. | nary bale wire will do—and bend it ELAND, FLA., APRIL 1, 1914, HOUSE IN WINTER Should Coitivate the Primula Obconica. The window-gardener who wishes w0|°k blooms rather than foliage during the winter, should grow Primula Ob conica. This plant when well established in a seven-inch pot, will have dozens of stalks or clusters of blooms about the size of a nickel, and they last a long time. The plant begins to bloom when very small and blooms all winter. The colors vary through the many shades of pink, lilac, and peach-blos- som to almost white, and with its lemon-yellow eye sets off the very delicate beauty of the flower. It 18 a hardy, self-reliant plant ‘well able to hold its own, and is sel- dom troubled with insects or disease. If the apis appears, spray with to- bacco-infusion throughout the foliage. This plant may be raised from seed, or a large plant may be divided, al lowing a crown to each plant. See that its soil is light, and rich, and friable, and the drainage perfect. This plant cannot stand wet, sour soil, or to have water poured into its crown. If care is not taken in this regard, the flowers will blast and the plant die. Twice or three times a month ap- ply some good liquid fertilizer while the plant blooms. Remove the fading flowers and do not allow the plant to mature seeds. HANGER FOR WASH BASIN. It there’s a wash basin in your kitchen the chances are you are com- pelled to look for it every time you want to use it. That is the way it usually 18! Why not fix things so that the basin is kept right along. side the sink? QGet a length of heavy wire—ordk Holds Basin in Place. in the shape shown in the drawing. The basin rests in that hook all the time. Boston Brown Bread. Mix and sift together one cup of rye meal, one cup of granulated cornmeal, three-fourths teaspoonful of soda, one teasponful of salt, one cup of graham flour; add three-fourths cup of mo- lasses and two cups of sour milk and stir until well mixed, turn into a well buttered mold and steam three and one-half hours. The mold should not be more than three-fourths full, the cover should be buttered on the inside and then tied down with string. For steaming place mold on a trivet in ket- tle containing boiling water up around mold, cover closely and steam, adding as needed more boiling water. A melon mold or one-pound baking powder box makes the most attractive loaves, but a five-pound lard pail answers the pur pose. Oyster Soup a la Creole, For a quart of oysters you will need about a cupful of fried bread crumbs. Drain the oysters and add the juice to a pint of clear water. Now put a piece of butter the size of two walnuts in a saucepan. Add a tablespoonful of flour and stir till it browns, without burn. ing. Take it from the fire and season it with pepper, cayenne and a dash of salt. Add the liquid from the oysters and the water, mix thoroughly and al- low the mixture to simmer for half an hour’ Just before serving add the fried bread crumbs and a little chopped parsley, if available, Fried Eggs With Apples. Pare and core three medium sweet | apples, then cut in six slices, season all over with onehalf teaspoon salt and two saltspoons pepper. Thorough- Iy heat one and a half tablespoons melted butter in a large frying pan, add apples, one beside another, and fry for two minutes on each side. Carefully crack 12 fresh eggs over ap ples, season evenly with one-half tea- spoon salt and two saltspoons pepper, fry for a minute on range; place in oven for six minutes, remorve, care fully glide on a hot dish and serve. Lima Beans With Fine Herbs. Boil one pint of shelled lima beam in one quart of boiling water with one teaspoonful salt 25 minutes. Drain on slove, then place n a saucepan with one ounce good butter. Season with one-half teasponful salt and two salt- spoonfuls pepper. Finely chop to- gether two branches parsley, one branch chervil, ten branches chives and six tarragon leaves. Add this mixture to beans, togs well in pan and is made red-hot and then cooled be mMmixture; let bake in moderate o cook five minutes, frequently tossing | meanwhile. Serve in vegetable dish. Stuffed Potatoes. Select fine smooth potatoes; cut off 'the end of each and scrape out the in- “slde. Mix this with chopped ham, onion and parsley, and a tablespoon of butter. Season with salt, pepper and lemon juice. Fill the potato with the ' until tender; serve hot. | Your Interests are Conserved by TRy, JFTY SR T e Mann Plumbingc{ Best " your Orge Now | and Avoic Now Under and Glenada Hotel Pine Street Lowest the Prices Rush All Work Guaranteed First Class in Every Respect. Estimates Wil ) Furnished on Short Notice. Offiece Phone 257 Residence Phone 274 Red mt. Room 17 Kentucky Bldg. Phone: Office, 102; Residence, 150 W. EISKE JOHNSON | REAL ESTATE AND LOANS 4 CITY AND SUBURBAN PROPERTY A SPECIALTY LAXELAND, FLA. g If you wani ta buy property we have it for sale; if you want o sell property we have custome:s; or can get them for you. Make out vour lier and see me today. A PP PrRTPTeTe T B SOROFOFORTHENIF IO Alonza Logan J W.Townsend LOGAN &§ TOWNSEND BUILDING CONTRACTORS We Furnish Suretv Bonds On All Contracts If you want a careful, consistent. and re: liable estimate on the construction of your building, SEE US INMEDIATELY. TELEPHONE 66 Futch & Gentry Bldg There is a man, by name, Mr. Denny, Who is wise and saves every penny. m yola Qouans ¢ : TRADING NERR § BANK ACCOWNY “\ \'\"'.\'1 "':1“{‘ IH}; e He Trades at * Our Store Because Prices are lower, And’the dollars he saves—they are many. e We do not Sacrifice Quality In Order to Quote Low Prices We Have Set the Standard of Quality High Coupling with it a Price made as Low as a Moderate Margin of Profit will permit Trading With Us. W WILS0] 'HARCWARE CO. | PHONE 71 OPPOSITE DEPOT