Thor Olsen hunts grizzly for college fund in Crooked Gulch
In Crooked Gulch Thor Olsen tied his fate to Jed Thompson's claim a two hundred dollar reward awaits the hunter who kills a giant grizzly. After a perilous stalk Thor shoots the old male, defends himself from a bear attack, then shoots the cubs. Jed Thompson pays the prize and Thor goes to college.
MENTIONED IN THIS ARTICLE
Crooked Gulch
Tige
Colorado
Jed Thompson
Thor Olsen
Thor
Jake White
Jake
Olsen
Jed
Mr. White
Jad Thomp
Grizly
Old Time Kitchen Tips for Eggs and Sauces
Practical household hints cover flavoring rice pudding with vanilla and orange water. Tips include using cream with eggs, skimming soup with brown paper, adding codfish to omelets, caper parsley in a four egg omelet, broiling sausages, poaching eggs, and making buttered vinegar sauce for eggs. A butter scorch recipe and fried eggs with brown butter vinegar finish the list.
Celery as a Pure, Serene Diet for Gentle Minds
A Columbus Journal piece extols celery as a spiritual herb. It likens its crisp whiteness to purity and gentility, urging temperate mood and serene contemplation in those who eat it. The piece blends whimsical imagery with a pastoral history from swamps to blanching.
MENTIONED IN THIS ARTICLE
Earth
Columbus
Journal
Orange Jelly Dessert Method From A Vintage Recipe
Soak half a box of gelatine in cold water overnight. In the morning wash six large oranges halve them and scoop the fruit. Mix juice and rind of lemons with sugar, dissolve gelatine in boiling water, combine, strain, fill orange shells, and chill until firm.
Lima Beans In White Sauce Recipe
Soak one pint beans overnight then simmer in two quarts water for two and a half hours. Drain and save the water. Make a white sauce with butter flour milk salt and pepper, add beans, simmer fifteen minutes, and serve. Recipe from American Home Monthly.
MENTIONED IN THIS ARTICLE
American Home Monthly
Bacon Crisping Method by Noted Hotel Chef
A noted hotel chef describes a method to cook bacon so it stays flavorful and crisp. Slice very thin, remove rind, lay on cracked ice, chill on a cold dish or snow, broil—brown only one side, return to ice to chill, then broil the other side and serve quickly.
MENTIONED IN THIS ARTICLE
Botton Cooking School Magazine
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