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Newspaper
Myrtle Point Enterprise
Location
Myrtle Point, Oregon, United States of America
Date
Feb 12, 1909
Page
3
The Petrel, a swift schooner, hides its identity by rigging as a merchantman while Commodore Paulding steers the chasing frigate away. The St Lawrence presses, but the ruse succeeds as the Petrel gains range and opens fire, misdirecting the pursuers.
The action describes the sinking of a Confederate privateer by the USS St Lawrence and Lt Thomas Beekman Smith recovering a mail bag with critical letters. Commodore Paulding plans to imitate a privateer to trap the blockade runner Greyhound and capture Jones's privateer Ellen.
The commodore advises careful action to recover the privateer and mentions a fleet reunion in two days. Mr. Smith receives a valuable letter and prepares plans, hopeful for a successful capture and potential confrontation with the privateer.
The St Lawrence and her squadron plan a daring deception against Confederate privateers near Hatteras Inlet. Smith leads the Upshur with naval volunteers aided by midshipmen Brown and Robinson as the flag officer assigns Wamego to pursue the Greyhound. The ruse hinges on matching signals, flags, and disguise to capture the elusive privateer.
A child tells the minister that his father has a new false teeth set. The minister asks what will be done with the old ones. James replies they will be worn by him, a humorous moment from Illustrated Bits.
A Flelding aphorism notes that the good you do remains even when you forget it, framing moral action as lasting beyond memory and personal recognition.
Prepare ripe bananas by removing two thirds of the skin and loosening the rest with a spoon. Place five or six in a baking pan with skinless side up. Add half a teaspoon of butter per banana and a teaspoon of lemon juice. Bake twenty minutes in a hot oven and serve with chocolate sauce.
A recipe combines butter milk bread crumbs and grated cheese. Cook until smooth then whisk in two eggs. Stir until thickened add cayenne and salt and serve on toast or crackers.
A sponge is prepared with warm overnight rise. In the morning blend with graham flour to form a dough, add three scant tablespoons of molasses, knead well, shape into loaves, let rise in greased pans, and bake in a steady oven.
A historic cookie recipe describes mixing one cup butter and lard, one cup sugar, two thirds cup molasses, half cup hot water with dissolved soda, one teaspoon each cinnamon ginger and cloves, add flour for a stiff dough. Roll out shapes and bake quickly.
A simple breakfast dish features brown toast with butter and salt. Beat egg white stiff and heap on toast, scoop a round center and drop in the yolk. Bake until browned, then top with butter salt and pepper and serve on individual plates.
The note advises selecting sound ripe tomatoes for canning. Wash tomatoes and jars, fill jars with tomatoes, pour boiling water over, seal with lids, and submerge in boiling water to process. Keep jars in a dark place and ensure rubber rings are intact for a tight seal.
Four large quinces are grated and cooked with three pounds of sugar and one pint of water. Add alum the size of a pen, boil with quinces ten minutes, then jar and seal.
A home cook describes cutting one round steak into pieces, frying until browned, then simmering in hot water for an hour and a half. The gravy is thickened and served, yielding a simple set piece meal.
A simple salad dressing recipe mixes olive oil with vinegar. Add salt black pepper a touch of mustard and a pinch of sugar then whisk smooth and fold in the oil and vinegar for serving.
A simple batter mixes one pint milk one teaspoon soda two eggs a little salt with half rye flour and half Indian meal. Cook in boiling lard and sweeten with molasses for a hearty pancake.
Form cooked soup meat with cold boiled potatoes and onions into balls. Add pepper and salt to taste. Press flat and fry until brown.
Tips on cooking pans to keep fish moist and pan safety, keeping milk sweet with borax, storing woodware to prevent splitting, using wooden tubs for fragile ware, and preserving lemons by boiling water. Also suggests raising okra, drying it for long term flavor, and avoiding light exposure to certain foods.
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