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Dillon Tribune in Dillon, Montana

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This newspaper page contains 10 articles. Subscribers can read the full text of each article.

Newspaper

Dillon Tribune

Location

Dillon, Montana, United States of America

Date

Mar 14, 1913

Page

3

Father changes mind on son after ploy and riot

An aging magnate pens a codicil giving his heir Reginald one dollar until age 45 and later regrets the stance when Reginald, educated and athletic, earns respect by proving himself. A riot at the plow works prompts a confrontation and a new plan to start over.

Reginald Houlihan Patrick Houlihan Reginald Patrick Moulihan Michael Houlihan Houlihan Pete Murphy Patrick Woulihan

Classic Butter Tart Pastry and Filling Steps

Instructions describe making flaky pastry by rubbing butter into pastry flour with salt and ice water, chilling, and rolling thin. Filling combines butter sugar egg yolks whites and optional raisins, then spread over thin pastry and baked as a tart.

Pie with meringue topping from old recipe

Describes assembling a pie rim, adding filling, baking until firm, then topping with a meringue made from two egg whites and sugar, a few drops of lemon juice. Brown lightly and serve cold.

Chocolate Pie Recipe Card

A chocolate pie method notes cooking in a double boiler for 20 minutes then adding sugar chocolate and egg yolks. The filling is poured into a baked pastry shell and topped with a cinnamon scented meringue and lightly browned before serving cold.

French Salad Dressing Becomes Simple Blended Sauce

A simple vegetable dressing blends one teaspoon salt and powdered sugar with half a teaspoon mustard, paprika, and celery salt. Whisk in half a cup olive oil then three tablespoons vinegar, adding onion juice Worcestershire or Tabasco for taste. omit sugar and mustard if preferred.

Bellevue Salad with French Dressing and Egg Garnish

Select head lettuce to share between two, remove outer leaves, cut in half and wash. Dress halves with salt paprika oil and vinegar. Moisten each leaf and finish by topping with chopped hard cooked egg and chives. If chives unavailable use onion juice and parsley. Serve immediately.

Oyster Bisque From Oyster Liquor And Cream

Wash and chop one quart of oysters and heat the liquor. Strain over oysters and add stock and water. Flavor with onion bay leaf mace parsley and celery and cook half an hour. Soften bread crumbs in hot milk then combine. Thicken cream with butter and cornstarch, blend, season and serve.

Puree of Onions Cooking Instructions

Melt butter in a pan then add a pint of sliced onions and cook slowly for 15 minutes covered to prevent browning.

Soup Preparation with Puree and Milk Strain

The recipe uses three cups of water salt pepper and parsley simmered thirty minutes then pureed. Three cups of milk with bay leaf and mace is heated and thickened with cornstarch or flour, strained into the puree and stirred. Serve with grated cheese, one teaspoon per serving.

Raisin Graham Pudding Steam Bake Lift Together Flour

Instructions describe mixing graham flour salt soda and baking powder with two thirds cup raisins a half cup molasses and one and one quarter cups sour milk. Beat one egg and fold in then pour into a greased mold with raisins on top and steam two hours. Spices can be added to enhance it.

Also Mentioned on This Page

Size P. Houli Han Missoula Montana Bellevue Oyster Bisque Northwest Door Company Portland, Ore Rabling -Ebright Co San Francisco San Francisco Exposition R. C. O ° Bryan Portland Multnomah Hotel Portland, Oregon San Francisco Fair By Evanson
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