Minneapolis Daily Times from Minneapolis, Minnesota • 16

r-- Fv '4 t- fc' ts ft 4 wti 1 I ay afr ksv to 16 THE llirJNEAPOUS TIKES SATURDAY MORNING MAY' 11 1 SOT Jt sdhers ts them-' Have ready a salad high aa a dish lay the jellied cutlets around It -chop up the -rest -of the Jelly strew -It over thg salad and garnish with sliced InmAteaa i -V ft buying biscuits crackers and wafers in a paper bag or a piece of paper you should get them in the In-er-seal Patent Package Instead of having them hahdled over and over again nb one touches them from the time they leave the oven until they reach your table i 4 4 v-- 1 4 Vv- t'Y i Instead of keeping them in a get stale and musty you keep them and the package keeps them fresh Instead of telling the grocer to send you any thing he has just say you want the kind that come in the In-er-seal Patent Package Baking Powder is indispensable to the preparation of the finest cake hot-breads rolls and muffins When you order Soda Graham Xopg Branch Milk and Oatmeal Biscuit' Vanilla Wafera Ginger Snaps and Saratoga Flakes insist on getting those which come in the In-er-eeal Package Don't take a substitute Look for the In-epeal trade mark design at the end of the box NATIONAL BISCUIT COMPANY Housekeepers are sometimes importuned to buy other powders because they are Housekeepers 'should stop and think If such powders are lower priced are they not inferior? Is it economy to spoil your digestion to save a few pennies? The 41 Royal Baker and Pastry tabling over 800 most practical and valuable Indian legends Are Arranged by a Min- rieapolls Woman Alum Is vied la some baking powders and in most of the so-called phosphate powders because it is cheap and makes a cheaper powder But alum is a corros- address a ROYAL BAKlNO FOWDU COw-lOO WILLIAM ST MW YORK 1 to every patron you full upon the stomachy liver and kidneys WIGWAM STORIES A 1 Minneapolis woman who has done much In the line of educational writing in late years Is Miss Mary Catherine Jvdd one of th well-known public school teachers' of the city Aside from her educational articles which appeared in western and eastern periodicals Mlsa Judd has written a good many short stories which have been published In the larger periodicals In 1896 for book VCIasslc Myths" appeared-and has been used In schools end for libraries aa one- ot tha popular books ever since Now Mlse Judd comes to the front with another book of which she calls "Wigwam) and which appeara from press of Ginn ft Co book is prettily bound in yellow and brown in fit 4 "I -v mr ri 1 hollow mad warn the mince wttha Utile cream and pour la Ooeouat Psldlsg The coeoanut must bs grated the flat way equal weight of loaf sugar of six eggs to one nut six spoonfuls of rosewater sugar melted In the rosewater- and eocoanut put In and almered over flue coala till the syrup la nearly dried up stir It' constantly or It urill horn Bake In a paste Baked aad Staffed Wash the ham thoroughly put It pan of hot water and let -It boil for three hours When nearly cold -remove the thick skin end make a good stuffing ef breed than put in two weUlbeetem eg- Make deep Incisions in the ham and fill them with stuffing In such a way that when cut each slice will have some of tha stuffing In IL 8pread the -top with beaten egg and bread Crumbs and a sprinkling of brown sugar and bake slowly for two and a half hours basting frequently with the Juice that runs from the ham Molded Cornstarch Taka two cups of cold -water or any de sired tart fruit Juice If dear water Is used add a small fbsi of any kind of fruit jelly To the fruit Juice add one-half cup of burned brown sugar put Into a granite pan over the lire and let come to a boll Add a email pinch ot salt and stir in five tahlespoonfuls of cornstarch 'previously moistened In a little fruit Juice or water -Stir constantly and cook from three to five min-utee or until It thickens Four Into Individual moulds which have-been rinsed- In cold water and when cold burn Into email to be served with cream Veal and Ham Pie Cut up about 'two pounds of breast of veal meson with teaapoonfiul of white pepper half a teaapoonful of pounded mace and a teaapoonful of grated lemon peel Put the meat In a stowpan with-an onion a bunch of savory herbs a few ellcee of ham and stock or water to barely cover toe meat When toe real la nearly -cooked let It got en pud It In layers In- a pie dish cold and then with a fow plain forcemeat balls and some stock Cover with pastry ornament end bake in a good hot jov The rest of the stock to! bs heated aad poured in- when toe pie Bated 6nt odd lamb Into neat little cutlets or chops aad lay them In a deep dish Put one ounce of gelatlpa into one quart -of stock with a teaapoonfiul -of tarragon vinegar pepper and salt and stir over the fir until to gelatins le thoroughly dissolved Boll a few minutes and strain over the Iamb and when quite cold cat the outlets carefully out of to dish with -as mneh Jelly se will S' JnM i "3 'ope I a Cut six of1 seven medlum-elsed potatoes Into half-inch7 squares put them In eauco-iaa with enough boiling water to cover heat thoroughly and than pour off the water Put half a pint of white sauos Into a stswpan with salt -pepper and nutmeg and simmer very slowly for shout sight minutes Melt two ounces of butter ptit ln two teaspoonfuls of chopped parsley and half a teaspoonful of-chopped shallot and fry for a few minutes hut do not brown Stir In the potatoes gently and sews- on a hot dish decorated with browned sippets or parsley Splecd Beef' Take the thin part a pleoe of beef after the rib pleoe called the flap baa bean cut off rub It well with salt and let it atay In pickle for two days Mix half an ounce of doves' half an ounce of mace half an ounce of blacks pepper all to be whole and eotue chopped parsley Spread thla equally over the- beef- roll It up neatly and tie very securely Set It In a stowpan over a moderate fire sod let it cook until quits tender Press It wall and when quits cold It will be 111 to serve Mtaeed Beef' Mince the remains ofe cold roast finely end use any gravy that there may bs to moisten It -or some flavored stock Mix well and season with finely chopped parsley Pepper salt had a little grated nutmeg Whan thoroughly -hot serve with a border of mashed potato or any vegetable Two or three poached eggs on top will add to the dish Fjrla racist Boll eight or nine large apples to- a pulp stir la two -ounces of butter end odd powdered eugar to taste When cold add a well-beaten Butter the bottom and aides of a deep baking dish put In the mixture and atrew bread crumbs' plentifully over the top Bake la a moderate oven and whan ready to serve sprinkle with powdered sugar Jeiay Uid VUddlag Grists half a loaf of butter and lay It In dish Pare ten or twelve apples cut them up -plabe them on top of the crumbe with plenty of wugar Use mother layer of crumbe and mother of apples until the dish Is full place a bit of butter on top and balfe-lira steady oven 4 Mix together thoroughly on pound of boiled and mashed- bread crumbs three-fourths of a- oup of softened potato one cup of Bngllah walnut meats sliced thin teaapomfiul of -marjoram and sum mer savory rubbed to a powder the beaten yolks of two or three eggs and salt and popper to testa y-r A Ckaaaa Grate tha obsess and place la a small stowpan with butter cayenne pepper end mustard to taste and hast slowly until all dissolved Have reedy-some rounds ot broad ciTt half ran Inch thick aad spread with butter Put a little beep of the cheese on each piece of bread and brown In the oven Berra very ECZEMA HO CUBE'- BO PAT Tour druggist will refund your money lf PAZO OINTMENT falls to cure- Ringworm Tetter Old Ulcers and Boras Pimples and Blackheads en ths face and nil akin diseases Me HOYAt NEIGHBORS OF AMERICA Low Bates -to Biennial Meeting for Iprixgield 111 Hsy 14-1T The North-Western line has made a rate of a fare- and one-third for thla occasion Tickets- and information as to selling dates etc at 41S Nicollet -Ave Minneapolis Minnotonka Tralne MU- Commencing Monday May -Uth cottagers' train Mlnnstonka to Minneapolis and return dally except Sunday will he run as follows: m-j Leave Minnetonka' 7:45 a -Arrive Minneapolis 1:10 a Leave Minneapolis 6:80 -Arrive Minnetonka 6:16 I- fi THE NORTH-WESTERN LINE AaaoaSees' fyeeltl Baton to the Pa-" American -Exposition On May 7thX4th Slat and 28th Tha North-Western Line will mil tickets to Buffalo at rata of One fare-plus fl for the round trip Also on date from April 80th to September Mth Paa-AJnorlcaa excursion tickets will be mid At rats of one fare and one-third for round trip Call at Avt Minneapolis for tickets Illustrated pamphlets and Information ns to length of' time tickets are good choice et- routes ssst of ffliWe tfl Pari-American Soxpoaitlda The Wabash to "Niagara Falls Short Line" has made special arrangements to ae-eommodato a large travel between Chicago and Buffalo during toe exposition New equipment and additional train service will be provided The -Wabash is the only line operating free reclining chair' cars betwmn Chicago and Buffalo' Tickets-will be good for stop-over' at Niagara Falls' Write for a Wabash faaiAAsricaa folder- containing a large five-color map of too Exposition grounds and handsome sine- etchings of to principal buildings Tlokst office 97 Adams street Peimer A A Chicago LoveilN- PrA St PauL 1 VSi-! i A 1 K' it 1- it Breakfast ever themV till large bead pot with the beans plaea tha heart of an onion "In' ths center then mix one level teaspoon each of mustard -And SaR And three tsbleapoona of molasses with one -cup of hot water and pour over Score tha rind of ons quarter to three-quarters of a pound of pork as liked end pram It-down Into to beans Fill the pot with -boiling 'water -and bake eight to ten hours keeping tbs -beans covered with water until the last when It should be allowed to dry out and the pork to brown on tOP If the beans are to be -served In small pots they will need close watching that the moisture does not dry out For beans with tomato sauce the -water to cook away sooner and fill with stawed strained and masoned to mate Whitaker 4 if 1 4 if- es Toast Asparagus is healthful -vegetable not insed- at: milch iur it' ought to be because wlthlta-large proportion of tough stalk the edible portion la more costly than other vegetables' Some cooks prefer to um only the tlpe cooking them in Just enough water to prevent burning aad covering with a cream sauce or drawn butter It Js certainly more easily eaten in thla way than when 'served with the tough stalk which must be discarded Asparagus Is one of the few articles of food which may lw eaten from the fingers Uce Whitaker Itewed Potatoes- been careAilly examined by several ethnologists among them Alice Fletcher collector of Indian-relics and folk lore and lecturer at Harvard university The coreTotnesa of the -tales makes them doubly valuable to put into the hands of children who will find them absorbing and folk of more years will find much that is interesting In these simple stories which are steeped -In Indian atmosphere and breath of a fine sentiment aad love ot the beautiful for which the North Amerlean Indian is rarely given credit The first story in -tha book is of Se quyoah the Indian scholar a Georgia halfbreed -who invented an alphabet from hie language tbe Cherokee wrote it on birch bark and taught it to his people In July' Band ft McNally will bring out 1 1 aa enlarged -and profusely Illustrated edition of Miss Judd's Miss Judd considers herself a -Minnesotan although she is a native of New York waa reared in' Wisconsin and is a graduate of Albion eollege Michigan Sha Is fond of writing and has become Intensely interested In the North American Indiana while making her researches for the myths Her friends chaff her about leaving out all of the cruelty of the Indiana but sha claims that la doing so she has simply followed the fashion of other chroniclers of wars and declares that she found no more cruelty connected with Indian methods than she did In Greek methods while she was searching history for material for not subject to taxation has led the promoters to believe that a profit can be realised In' breeding them An Angora cat company- capitalised at 820000 has Just been organised at Winated and it Is possible that the two companies will be merged though the product of the two concerns are used for different purposes The stock will not be-listed on 'change Chicago Chronicle cracker jar to in the package Thera have been few features la the different Hnes of edible at! tha local mar-beta during the week- the same conditions of a week ago prevailing 'The various varieties of vegetables continue to arrive in the market and dealers present a large assortment of relishing green Great quantities of fruit arrive dally and now and then something hew appear Chords ear to1 be -had Ip 'plentiful -at all dealers at reasonable prices Strawberries' a re also much in evktoooe and the supply has reached 'a point -where It be- necessary to put figures at a lower mark The following are some of quo- 1 tit Ions: Lettuce 2 cents per head rad tabes 4 cents per bunch spinach 9 cents per peck celery 8 to 15 per bunch carrots cents per bunch cucumbers 10 to 20 cents each pieplant 1 oent per pound tomatoes 12-basket 60 -cents parsley 8 bunches for 10 -cents turnips' 5 cents per bunch cauliflower'' 10 to 20-cents per bunch beets 4 cents per bunch green peas 60 cents per peck wax beans 20 cents per pound asparagus 5 cents per bunch' onions bunches for 5 cents) bunches for 10 cents cranberries 7 cents cabbage 2 cents per pound cranberries 7 cent! per quart strawberries- 17ft cents per quart apples 45 to50 cents per peck 1 pineapples 14 cent each cherries 25 cento per pound lemons JO Cento doaen seedling oranges 10 to 20 cento pqr dosen navel oranges 80 to 60 cento per1 dosen bananas 10 to 20 cento potatoee 45 cento per bushel sweet potatoes 10 pounds for 25 cento mushrooms 40 cento per pound pork ghouldai 8 cento per poupd sirloin feteak 18 cents per pound porterhouse 12M cents per' pound i' rlh roast 12)6 cento per pound pot rostl 8 cento per pound boiling beef 6 cento' per pound round steak 11 cents ot pound leg of lamb 12)6 cents per pound' leg'-ot mutton-10 cento per pound pork loins 10 cento per pound 'pork chops 10 cents per pound hank 8 to If cents per pound plkeN 12)6 cents per pound crappiee 11 eento per pound pickerel 10 cents per pound eento pet pound Montana trout" 12)6 cento pel pound whlteflsb 12)6 canto par pound frog legs 8 cents per dosen chickens 12 oents per pound IMPROVE THE HUMAN RACE Man is an animal and Darwin has show that not only la he closely akin to othei animals but -that the law which ooutro! the development ol the lower animals alsc control the development of man He hat also shown that crossed breeds of anlmali are larger and stronger than either parent When we examine into the origin the English people we find the Britons fighting and mingling with th! Romans and subsequently with the Piets Scots Danes Saxons'' and Normans Fo more than 1000 years these various breed! of men have been molded into that homo geneou mass that we know aa English men Turning to the United States we fln the foundations of a new nation laid the sturdiest and most enterprising these same Englishmen They landed o- the then distont shore conquered th wilderness organised a new governmen closely to the old and Invited th' people of all the world to Join them The Slavs the Germans and tha Latin mingle together Sud In a few year-come 'neo-Anglo-Saxon or what may nioro- properly termed Anglo-American! The evolution going on in the Unite1 States lii also going on tn Canada I South Africa In Aunt rails In New Zm land and In other smaller places acattore around tha world There la thus being formed on a glgantl scale a new race of men built on th strongeet lines ln whlch it 1 possible construct human beings The dlfferer sections of this new race have a commo I language and literature the same law! and customs and the ttvnd of Industrie1! civilisation give them Identical politic! Interesta Baltimore Sun -suppose your little baby girl laqul active by this Last night 'she climbed up a rocking chair and dived over the ba of Chicago Record-Herald' i 1 a i If your dealer does not lave tlem write to tie nearest agency of STANDARD OIL CO 't 1-1 Hi' Cr cooking receipts free Scad postal card with PIES By Mrs Bubara Sadler Living is I do la tb "pi belt" so-called ta ether worda In good old Mow England I am natural! an advooato of pla I know It not popular juet now but Just tha hum Pto la acceptable to nlaeientfes of jtbo nattvo born eltlaons of the oast They enjoyed It whan young and the bars ever rooovored from the oarl training This bain so wh not give thorn good plot present several aasonabla recipes that have stood the teat of years Try thorn Oream Beat four or five eggs light hen stir them in a quart of aweet scalding cream add salt a teaapoonful of extract of iomon or peach water and half a nutmeg 5 rated if liked sweeten to tasto lino the lshes with pie paste rolled quite thin aet them in a quick ovan for ten minutes then put In tha cream nearly to fill them and bake for half an hour These plea ana also pumpkin and custard pies may be very prettily ornamented when half baked with flow-ora stars or lettera cut from thin rolled £aata if lettera or lovo-knota are used form tern of narrow strips of paste the cream or custard must bo firm before these are put on otherwise they will alnk Cherry Stone your cherries that you may be sure that they are free from worms Iiiy your paste in a deep dish and add a good quantity of fruit All tha dish with molasses with a handful of flour sprinkled over then a nice paste and bake snore than half an hour If sugar la used you will need water and flour Thla makes the gravy very rich and the pie delightful Peach Peaches for pie may be ripe but not soft pare them cut them up and finish as apple plea Unrips peaches may be pared and stawad as directed for apple tart and baked In a pie or tart Apricot Take eighteen fine apricots cut them In halves and take out tha atones place them In a dish lined with puff paste and four ounces of powdered sugar and four ounces of butter lukewarm then put on the upper crust glass with tha whits of egg and sprinkle sifted augar all over and bans In a moderate oven Coeoanut Crate the white part and mix with milk Let it boll elowly eight ten minutes To pint and a half of cocoa-nut add a quart of milk four eggs half a oup of swaat oream two spoonsful of malted butter a cracker rolled fine and half a nut-mag Tha coeoanut should cool before the eggs and sugar are atewed In Baka In a deep plate in a quick oven Apple lanoe With Raisins Pick over and wash half a oupful of raisins and cook la a little water until the are tender Drain the liquid from them hot Veal sal lacks flavor and fat and requires savory seasoning This Is accomplished by us combination of a highly seasoned aatace by forcemeat or seasoned crumbs Select vaal that Is pink and firm to Insure of Its being of sufficient age to be wholesome or to any degree nutritious For veal olives cut slices from the leg or round and divide Into email pieces suitable for serving Make a dressing from an Inch cubs of salt pork chopped fins one cup of broad crumbs one teaspoon each of seasoning herbs and shopped onion Spread each piece out flat -lay on a spoonful of tha resting roll or fold together end fasten with small wooden water to make one cup In all one pound of augar and tha Juice of a lemon when the syrup holla skim and add two pounds of apples cored pared and cut Into circles Stew a few pieces at a tlms and when they look dear remove them (8 the serving dish After all are cooked add the raisins to the syrup cool a tew minutes and pour all- over the apples Use leas sugar If a tart sauos la desired Oraage Sponge Into saucepan place pint of cold water the thinly pared rind of one lemon and three or four ounces of sugnr Stir until the sugar is dissolved and add one oqnee of gelatine which has heed soaked in cold water Stir and strain and whan cool add the Juice of one lemon and three oranges and more sugar If needed Let this stand until It begins to sat Whip the whites of two eggs add them to the Jelly whip again and turn the frothy mixture Into a wet mold to be placed on lee until serving time Serve with the grated peel of an orange scattered over the top Esearole Salad Use the blanched leaves of a head of esca-rola wash thoroughly and shako dry' Sat aside In a cool place to crisp Rub the Inside of the salad bowl with a clove of garlic out In halves put in the esearole leaves and spripkle with three or four tahlespoonfuls of oil Toss about In the bowl sprinkle with a little salt and pepper and one or two tahlespoonfuls of vinegar toes again and serve If there Is an objection to the flavor of garlic use a tablespoonful of chopped olives in Its place Corsaesl Pudding Let two quarts of water coma to a boll then add tablespoonful of salt take off tha light scum from the top have sweet fresh yellow or whits corn meal stir It In gradually until the stick will stand In It stir it a while longer let the fire be gentle when It Is dona enough It will bubble or puff upp turn It Into deep basin This la eaten cold or hot with fnilk or with butter and syrup or sugar or with meat gravy the same aa potatoes or rics When cold it may be cut Into siloes and Cried Cold Veal or Chicken Pie Lay a crust Into a shallow tart dish and HU It with the following mixture: Shred cold veal or fowl and half the quantity of ham mostly lean put to It a little cream season with whits and cayenne pepper salt a lKtls nutmeg and a small piece of onion chopped as fins as possible cover with erust and turn It out ot the dish when baked or bake the eruat with a pleoe of bread to keep It Olives skewers place In a pan dredge with flow and add one cup of boiling water Bake until the -meat la tender and browned on one aid basting -often Remove the olives and make a sauce with the contents of the pan one cap of boiling water and a little browned flour Pour over-the meat or serve In a small bowl Garnish the plate with lemon relishes for which cut lemons In halves remove the pulp leaving three divisions of the tough liber and cut the edge la points In ons of the divisions set radish tulip fill tha others with chowchow horse radish or any relish preferred Alice Whitaker IE-GUOTAH THE INDIAN gCHOLAlEL Original painting by Angel do Cora (Hlnook-mahlwl-klllnaka) From Stories" by Mary Catherine Courtesy of Qlnn Co a design made up of emblem a The work for" the covers and for the headings of tha chapters and three of the fall-page drawings Is done by Angel de Cora the Indian artist in whom Howard Pyle baa taken euch an interest The other illustrations are made from photographe selected With reference to sentiment and meaning by students In the aeveral tribes from whomi they are taken The -which appear in "Wigwam are mainly those which refer to nature myths Mias Judcf being guided in her 'choice by her love for nature which has been fostered and encouraged by her work among children They are well told and moat Interesting and embody euch Indian lore as will in time to come be valued) aa folk lord The stories have A company Is being organised at Win-ted Conn with a capital stock of 11000 to raise hlack'cats Edward A Nellis high sheriff of the county MacD Allen a stock broker and Burton Moore a real estate dealer are the promoters of the enterprise The skins of black cats are quoted at 50 cents and there being no law to protect felines and the fact that they are Tlhisfs Blue Flame Bostorn Sand In New England the solitary bachelor la his rooms aa wall as to family with a round fosen at to table all expect and enjoy on Sunday morning baked beans end brown broad trlth a fish ball or two for a relish It bsa beoome quite a fashion to serve the beans from too original package a small bean pot and a tiny steamed loaf to each person this method certainly Insures a hat breakfast Buy the pea beans and soak on quart ever night In cold water drain in toe morning and put In a kettle with cold water to eover as soon as the water la hot put In one-halt teaspoon of soda Test the beans and as soon -as toe Skins can be rubbed oft drain end turn sold water vr rv-w 4- Jr H- 1 1 "v1 If 4s 8 I 1 Aaparasoe Wash asp'aragus In cold 'water tie again bundle and aet with the tough white ends of the stalks down in a kettle of boiling salted water Boll twenty minutes or until tender which will depend upon the age and freahneaa Drain untie and spread on siloes of toast Pour a cream sauce over the tips of the asparagus or meson with salt and butter Be sure to use perfectly sweet butter on so delicate a vegetable as asparagus Cut the bread thin for the toast and brown delicately as It is in the nature of a garnish not the main part of the dish A Famous Bottle Beer PEERLESS UPHELD BY WOMEN for its invigorating and strengthening is our pure and superior 'eerless bottle beer For weak women who have that feeling there is nothing that will give them strength for their daily routine like good pure beer It" is better -than medicinal tonics for it is both wholesome and nourishing Ftloda in thp Most Modern Brewery in the (A Miie also in fosr larger sizes SM cvcrywlefft THY A CASE TODAY BEUCK Manager Minneapolis JOHET GUIJD TELEPHONE 732 ClAIN Branch Cor 5th St and 12th Ava MMMhMMM p-M-UrfVnaii.