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Newspaper
Myrtle Point Enterprise
Location
Myrtle Point, Oregon, United States of America
Date
May 15, 1908
Page
3
A fragile patriarch worries for his son as tensions rise in London and on the distant Kimberley frontier. The father urges caution, while the motherly ward offers comfort as distant adventures unfold through letters and rumors of mining towns.
As panic spreads among Kimberley dealers and miners, diamond prices collapse while claims are hurried away. Ezra and Farintosh scheme to buy stones cheaply, manipulating camps and using a former clergyman as a front, with a hefty seven figure sum discussed to bankroll their operations.
Farintosh, the ex clergyman, Girdlestone, and two sub agents plan to steal thirty five thousand pounds worth of diamonds. They discuss locking him in his room, a safe, and a gallery route to execute the heist at eight that night after a staged ruse. The plan hinges on a single chance of overpowering him briefly to grab the stones.
A Washington man proposes a hollow rolling pin with an interior cooling chamber to keep the dough from sticking. End handles allow insertion of a cooling medium, preferably ice water, to maintain a low temperature and reduce friction during rolling.
Instructions for broiling squabs either whole or half per person, including prep, buttered broiler, and a peas side dish. Also describes a cream omelet with egg yolks whites, cornstarch, seasonings, milk, and a cream sauce with celery salt and onion.
Two cups milk and two cups boiling water are mixed then hot rice is added and cooked until tender absorbing the liquid. Sugar and lemon flavoring are stirred in. Dates are cooked in water with sugar, then combined with the rice and served with whipped cream. The dish can be kept warm in a buttered mold or warm serving dish.
A pineapple pudding method describes lining a dish with sponge cake, layering pineapple with sugar, then cake and pineapple until full. Add water, cover with juice dipped sponge cake, cover and bake slowly for two hours. Serve with or without sauce.
A historic recipe describes making a syrup from one pound sugar and a gill of water. Boil until amber, drop in firm unstemmed cherries, then dip each cherry in hot syrup and place on waxed paper to dry. Allow to stand in a cool place until firm.
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