639 10 6623 http://delawarecountymemory.org/files/original/63ebb89802053bd1e386ad6244f6d660.pdf ce4143d613dfd90a8206f160610f1594 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Newspapers Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Sunbury News, 2019-03-23 Description An account of the resource Latest updates from Galena Creator An entity primarily responsible for making the resource The Sunbury News Date A point or period of time associated with an event in the lifecycle of the resource 2019-03-23 http://delawarecountymemory.org/files/original/2f4f1d501030c85f6336d4b6682a9f8a.pdf 455c2ea7e4e2cb2507727857bf360e5a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Newspapers Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Sunbury News, 2019-03-30 Description An account of the resource Ground broken on new Ag Center Creator An entity primarily responsible for making the resource The Sunbury News Date A point or period of time associated with an event in the lifecycle of the resource 2019-03-30 http://delawarecountymemory.org/files/original/b5aeefa790355ae6c290cd21a70c47bb.jpg 6399e199891b02e80ae4c3816a2aedff Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 1] [corresponds to front cover of Delaware Cook Book] Delaware Cook Book. Title A name given to the resource Delaware Cook Book (p. 1) http://delawarecountymemory.org/files/original/34a09258057212ce8c8e6b213765e9a2.jpg 5228b37b435b41069b05278a460ee099 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 2] [corresponds to inside of front cover of Delaware Cook Book] S. P. SHUR & CO. OUR STOCK OF CARPETS comprises all the latest designs and colorings in Wilton Velvets, Axminsters, Moquettes, Borders, Tapestries and Ingrains. Also a complete line of MATTINGS in Straw, Hemp, etc. DRAPERIES, of all kinds and in the newest styles. OUR RUGS are always beautiful, and we have them in all sizes. NEW STOCK. NEW STYLES. SEE THEM. Our Workmen are the Best. We Cannot be Beat. Very truly, S. P. SHUR & CO., DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 2) http://delawarecountymemory.org/files/original/894ac5c3d6ebf3ef8f80f2086b6d93a9.jpg fb8bfaa62befec79fe0c7ce7e46de53d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 3] [corresponds to unlabeled page 3 of Delaware Cook Book] FOR LADIES ONLY HERE IS SOMETHING CURIOUS. IF YOU ARE ENGAGED the whole of the following lines will interest you but IF YOU ARE MARRIED Read only alter- nate lines, com- mencing with 1st, 3d and so on. You are probably busy and may skip the rest. IF YOU wish to be considered a model housekeeper you must take care when furnishing your future home that you spend your money to the best advantage, and it is specially necessary if your income is to be a limited one. . . It is advisable that you should provide yourself with thoroughly reliable kitchen utensils and cooking appliances. You should buy good household requisites, selected from an up-to-date stock. The newly-married hubby is interested in his wife's cooking, and meals which are prepared by the aid of the best utensils are likely to prove the most satsifactory to him. They certainly are easiest to get ready, and save considerable worry. If you agree with our views on this subject, and if you think that you would like to inspect some of the latest cooking appliances we can recommend a visit to our showrooms. At any time we shall be delighted to show you our stock, and feel confident that we have much to interest you. If you wish us to explain the merits of our goods to you and to your friends, please favor us with a call at your early convenience. You should remember that our address is . . . . F. B. KARL, DELAWARE, OHIO. TWO DOORS NORTH OF POSTOFFICE. N. B.--The above lines are interesting, but our novelties are more interesting still. Don't forget our invitation to call and see them. Staple and Fancy Groceries, Best Brands Flour and Smoked Meats, Choice Butter and Fresh Eggs A SPECIALTY. Your Patronage Solicited. Goods Promptly Delivered. BEST GOODS, HONEST WEIGHT, LOWEST PRICES, J. P. CHAPMAN & CO., DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 3) http://delawarecountymemory.org/files/original/b596fce70bacc59681b7c081163e59a0.jpg 90df3d7713df6f1320114799b3ecc3ff Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 4] [corresponds to unlabeled page 4 of Delaware Cook Book] RUFUS CARPENTER, Ex-Probate Judge. WM. C. NYE. CARPENTER & NYE, Real Estate, Loan, Fire, Life, and Accident Insurance Agents, No. 72 North Sandusky Street, DELAWARE, OHIO. Real Estate Bought, Sold and Man- aged on Commission. Rents Collected, Tenants Secured. and Taxes Paid. Loans Negotiated, Wills, Leases, Mortgages and Deeds, Carefully Drawn. J. E. WILLIAMS, THE MACHINIST. AGENT FOR WAVERLY, THE WINTON AND BEN-HUR BICYCLES. [image of person riding bicycle] Bicycle Infirmary. When you need an expert workman To repair your broken wheel, Take it down to J. E. Williams And the break to him reveal; He's a master of mechanics, From engines down to toys, And "doctors up" the bicycles When broken by the boys. It makes no difference what you break, From handle bar to tire, He'll fix the break that you may ride O'er pavements or through mire; His charges are quite reasonable, His work is sound and true, And that is why we recommend This expert man to you. You'll find him on North Union Street, Twenty and twenty-two. ROSENTHAL'S Groceries! are Always Fresh and Good. Title A name given to the resource Delaware Cook Book (p. 4) http://delawarecountymemory.org/files/original/aa7984579b4b399630071c1582b03eb8.jpg 99dc1e05ee5b45ffc8f83402bd49b9a9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 5] [corresponds to unlabeled page 5 of Delaware Cook Book] ALL Business entrusted to me will be Carefully and Promptly Attended to at Moderate Rates. REAL ESTATE Sold and Rented; Rents Collect- ed and Taxes Paid for Non-Residents. ESTABLISHED 1879. J. M. SYCKS, Real Estate, Loan and Insurance. 29 1/2 NORTH SANDUSKY ST., DELAWARE, OHIO. Money Loaned. Steamship Tickets for Sale. COAL! The Best is the Cheapest! THE NO. 19 is the only reliable coal in the market. Buy one ton of it. You will have no other. Sold by NO. 4 W. WILLIAM ST. TELEPHONE NO. 1. J. A. SELL. W. W. WILLIAMS, [SUCCESSOR TO W. A. GREINER.] Livery, Feed and Sale Stable, 67 NORTH MAIN STREET, DELAWARE, OHIO. TELEPHONE 133. SPECIAL RATES TO STUDENTS. M. E. DEMAREST, DEALER IN ALL KINDS OF FINE FOOTWEAR. PLACE OF BUSINESS: No. 26 West Winter Street. Title A name given to the resource Delaware Cook Book (p. 5) http://delawarecountymemory.org/files/original/75e665ee590aba747e0de189ca37586b.jpg 516ae019882b412013569a2013e71959 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 6] [corresponds to unlabeled page 1 of Delaware Cook Book] THE DELAWARE COOK BOOK. A CAREFUL COLLECTION OF TRIED AND APPROVED RECIPES BY THE LADIES OF ST. PAUL'S M. E. CHURCH, DELAWARE OHIO. 1896. Title A name given to the resource Delaware Cook Book (p. 6) http://delawarecountymemory.org/files/original/86843d480f2ab878fb6e15c291610aaf.jpg 19c56089e4d4ec535662d26957c716d0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 7] [corresponds to unlabeled page 2 of Delaware Cook Book] THE F. T. EVANS PRINTING AND PUBLISHING HOUSE, DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 7) http://delawarecountymemory.org/files/original/3f06bce745ae75576feb74404103b207.jpg c909885b8e7ec55565758be8a3d7e072 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 8] [corresponds to unlabeled page 3 of Delaware Cook Book] Delaware Cook Book "Who builds the fire for his wife, Much happiness will have in life." "The smile of the hostess is the cream of the feast." "Man is what he eats." "It was only a glad 'Good Morning,' As she passed along the way, But it spread the morning's glory Over the livelong day." Title A name given to the resource Delaware Cook Book (p. 8) http://delawarecountymemory.org/files/original/6e716854dd218d6330e3295deeb07d78.jpg 2a7075ddf43c1ca04f61c537cd5f151c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 9] [corresponds to page 4 of Delaware Cook Book] 4 [image of eyes with glasses] GOOD SIGHT is essential to a good cook. GOOD GLASSES correctly fitted to eyes make and preserve sight. At the up-to-date Optical Store of PLATT BROS., your eyes will be examined by an experienced specialist. No charge for testing and Glasses as low as 25 cents. Never buy glasses from a peddler. You pay more--you risk your eyes. THE CHAIR FOR YOU! ASK YOUR DEALER FOR THE Delaware, Ohio, Double Cane Chairs and Rockers. [image of rocker] THEY ARE SOLD FROM OCEAN TO OCEAN. If you want a Chair for the Library, Sitting Room, Lawn or Office, that is strong, right in the seat, right in the back, right everywhere, ask your dealer for the DELAWARE CHAIR. All not so branded as imitations. DELAWARE CHAIR CO., DELAWARE, OHIO. Catalogues to the Trade. MRS. H. C. CLIPPINGER, Millinery! Corner Winter and Main Sts., over Donavin & Co's Clothing Store. Title A name given to the resource Delaware Cook Book (p. 9) http://delawarecountymemory.org/files/original/8dadc6b84b631e8766286867c2935718.jpg dfda4f2ed1424c71d0def00a06855e45 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 10] [corresponds to page 5 of Delaware Cook Book] PROLOGUE. Ho, ye mortals, we are bringing You a message of good cheer, Of a COOK BOOK we would tell you Chant its praises far and near, If its precepts you but follow Best of health will then be yours. Recipes we've tried and proven Length of days for each insures. O, the cakes are light and puffy, From the Sponge to Angel Food, And the custards are so fluffy Pies and puddings just as good. Then there are the meats and entrees, And so many hosts of things You'll pronounce when you have tried them This is food for queens and kings. Then, "O, wonder of a COOK BOOK!" In amaze we hear you cry "It not only teaches cooking But advises where to buy!" MIRIAM DRAKE LIVINGSTONE. Title A name given to the resource Delaware Cook Book (p. 10) http://delawarecountymemory.org/files/original/f5129f4501c6c11c0711116215ec6aac.jpg 6b3241bf0b1b2bb6cc73b149b9f4d301 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 11] [corresponds to page 6 of Delaware Cook Book] 6 J. E. CAMPBELL & BRO., Fancy Grocers, SANDUSKY STREET. DELAWARE, OHIO. OUR AIM: BEST BRANDS OF GOODS. SMITHS' ONE PRICE CLOTHING HOUSE. We have the Largest Stock. We have the Lowest Prices. A Fine Line of Children's Suits. SMITHS' SIGN OF THE BEAR. Title A name given to the resource Delaware Cook Book (p. 11) http://delawarecountymemory.org/files/original/9b41701dd75e07c48ebb1a88b18661eb.jpg 8ec916ba3252790793e98e983926840a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 12] [corresponds to page 7 of Delaware Cook Book] 7 TABLE OF WEIGHTS AND MEASURES. 1 cup medium size..................................1/2 pt 1 cup butter.......................................1/2 lb 1 cup packed chopped meat..........................1/2 lb 1 cup raisins........................................6 oz 4 cups sifted flour..................................1 lb 2 cups granulated sugar..............................1 lb 1 cup English currants...............................6 oz 1 cup ordinary liquid..............................1/2 lb 1 tablespoonful heaped flour.......................1/2 oz 1 " " sugar.......................3/4 oz 2 " " ordinary liquid...............1 oz Butter size of an egg.............................2 ounce KITCHEN TIME TABLE. Baking. Beans.....................8 to 10 hrs Bread....................40 to 60 min Biscuit..................10 to 20 min Cake.....................20 to 40 min Gingerbread..............20 to 30 min Cookies..................10 to 15 min Graham gems....................30 min Potatoes.................30 to 45 min Pudding, bread, rice and tapioca 1 hr Turkey 10 lb.....................3 hr Boiling. Summer Vegetables. String beans....................2 hrs Green peas.....................1/2 hr Beets............................1 hr Turnips..........................1 hr Winter Vegetables. Potatoes.......................1/2 hr Beets........................3 1/2 hr Parsnips.........................1 hr Squash...........................1 hr Title A name given to the resource Delaware Cook Book (p. 12) http://delawarecountymemory.org/files/original/4ee9cc18a1a0babe09da3b5ffa628327.jpg 99d40c4e82b06a7ac757f27f1d0bdf93 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 13] [corresponds to page 8 of Delaware Cook Book] 8 J. A. BOWDLE, 46 SOUTH MAIN STREET, Dealer in all kinds of Flour, Feed and Grain. I advertise in this Cook Book, Because here the ladies will look Where they can find the best-- That is the place they will invest. "Oh, you have such nice bread! do tell Where do you buy flour?" From BOWDLE. The Magestic Steel Range! Has Made a Revolution in Cooking. [image of range] We invite the ladies of Delaware and vi- cinity to call at our store and examine this wonderful Range. We will show you the merits it has,--possessed by no other Range. Also Tinware, Stoves, Mantels, Grates, Plumbing, Hot Water and Steam Fittings. Everything to be found in a first class House Furnishing House. 22 SOUTH MAIN STREET. PUMPHREY & ARMSTRONG. SEDALIA COAL! GIVE IT A TRIAL. THE BEST IN THE CITY. FOR SALE BY S. M. HUNTER, AT SINGER OFFICE. Title A name given to the resource Delaware Cook Book (p. 13) http://delawarecountymemory.org/files/original/2e927bcc7cb0db23a9b6a49b5462407d.jpg b829dd68244bb77bc83685af36b43832 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 14] [corresponds to page 9 of Delaware Cook Book] SOUPS. "Now good digestion wait on appetite, and health on both." --Shakespeare. Oyster Soup. One quart oysters, one quart milk, one pint strained liquor of oysters and cold water. Add this with a little salt and large piece of butter to the milk, let it come to a boil, add oysters, and let it boil up once. MRS. J. M. SYCKS. Potato Soup. Six boiled and mashed potatoes, one quart milk, one-fourth pound butter; season with pepper and salt. While mashing, add the butter and pour in the boiling milk gradually. Stir well, and strain through a sieve, heat once more. Beat up an egg, put in tureen, and pour over it the soup. MISS ANNA G. SYCKS. Bean Soup. Rub one pint cooked beans through a colander, add one pint of milk. Let it boil, then add a little flour thickening, with salt, pepper and butter to suit the taste. Mashed potatoes left over may be used in the same way. MRS. M. P. KEEN. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 14) http://delawarecountymemory.org/files/original/7128902075fd6c9fa7ba32d4c7686c28.jpg eeccb5861a301dc2de94d8c3170f873b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 15] [corresponds to page 10 of Delaware Cook Book] 10 Corn Soup. Twelve ears corn scraped, and the cobs boiled twenty min- utes in one quart water. Remove the cobs, put in the corn and boil fifteen minutes, then add two quarts of rich milk. Season with salt, pepper and butter, and thicken with two tablespoon- fuls flour. Boil the whole ten minutes, and turn into a tureen, in which the yolks of three eggs have been well beaten. MRS. W. W. DAVIES. Noodles. One egg, one tablespoonful milk, salt, one-half teaspoonful Cleveland's baking powder in the flour. Mix very stiff. Roll out as thin as possible. Let it dry an hour. Dredge with flour to keep from sticking, then roll up tightly. Begin at one end and shave down fine like cabbage for slaw. Use in any meat broth. MRS. M. E. CALHOUN. Tomato Soup. One part tomatoes strained through a colander; one part hot water, two parts milk. Put in a pinch of soda before adding milk, and as much butter as you would use in oyster soup. Let all heat but not boil. Add a few crackers broken. Serve hot. MRS. W. A. SMITH. Vegetable Soup. Get a five cent soup bone. Put on to boil in about four quarts of cold water, salt and pepper to season; boil until tender. Then take out the meat and strain the broth, to which add one onion, two potatoes chopped fine, one-half cup rice, one cup cab- bage chopped fine, one cup tomatoes; boil one and one-half hours. Serve hot. MRS. T. W. CRABBE. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Ex- tracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 15) http://delawarecountymemory.org/files/original/e081975629bbb48d79d6e7d738241a30.jpg 4a2e7eba421e28d5924a93ed669c8c0f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 16] [corresponds to page 11 of Delaware Cook Book] DELAWARE COOK BOOK. 11 FISH AND MEATS. "There's no want of meats, sir, Portly and curious viands are prepared, To please all kinds of appetite." Baked White Fish. Pour boiling water over the fish to loosen the skin, remove the skin and rub corn meal or cracker crumbs thickly over the fish, season well with salt and pepper. Put in a pan with plenty of butter cut in small pieces over it. Bake twenty minutes, basting frequently. MRS. J. M. ARMSTRONG. Salmon Pudding. One can salmon minced, all oil poured off; one cup fine bread crumbs, three eggs well beaten. Salt and pepper to taste. Put in a baking bowl, set in a dripping pan filled with water, put in oven and steam one hour. SAUCE.--Let come to a boil one cup milk, thicken with one tablespoonful Kingford's starch, one egg well beaten and the juice of one-half lemon. MRS. LUCY PATTEN. Escalloped Oysters. To one quart star crackers rolled fine, add one quart oysters, one-fourth pound butter slightly melted, three-fourths quart milk and hot water, half and half. Season nicely with salt and pepper and stir thoroughly with large spoon. Bake in a moder- ately hot oven about forty-five minutes, or until brown. Any kind of cooked meat chopped fine can be substituted for oysters and makes a very palatable dish. MRS. M. E. CALHOUN. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 16) http://delawarecountymemory.org/files/original/5c77eeba788107f8e459e74324958d1a.jpg c2b35e136d33a753521b83b2ad981cab Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 17] [corresponds to page 12 of Delaware Cook Book] 12 DELAWARE COOK BOOK. Drop Dumplings. One cup flour, a pinch of salt, one teaspoonful Cleveland's baking powder; sift all together, then take enough sweet milk to make a stiff dough. This will make five nice sized dump- lings. Have some beef or chicken broth boiling hot, dip a tablespoon in the broth to prevent it sticking, cut off a piece of the dough and drop in boiling broth. Repeat process until all is used, wetting spoon each time. Boil ten minutes; as soon as the lid is removed, take a fork and open the top of each one to prevent falling. Serve with butter or gravy. MISS CYNTHIA SMITH. Economy Croquettes. Rightly made, this combination of "left-overs," which are too good to waste, is nice for breakfast or supper. Mince cold meat finely, either pork or beef; to one-half teacup of this add as much, or more, of cold rice and mashed potatoes. Break six or eight crackers in a dish and wet with just enough sweet milk to soak them; then mix all together, adding a well beaten egg, and a pinch of salt and pepper. Flour the hands and make into cakes the size of small cookies; fry until nicely browned on both sides. Serve with butter. MISS MARY R. SMITH. Veal Croquettes. Chop cold veal fine, season with salt, pepper, cayenne, onion juice, celery salt and parsley, moisten with beaten egg and white sauce (see below) and shape into rolls four inches long. Roll in fine bread crumbs, egg, and crumbs again, and fry as dough- nuts one minute in smoking hot fat. WHITE CREAM SAUCE.--One pint hot cream, one-half tea- spoonful salt, two tablespoonfuls butter, one-half teaspoonful celery salt, one-half saltspoonful white pepper, four heaping tablespoonfuls flour or two heaping tablespoonfuls Kingsford's corn starch. Scald the cream, melt the butter in a granite sauce- pan, stir till well mixed, add the cream gradually, stirring as it thickens. The sauce should be perfectly smooth and very thick, almost like a drop batter. Add seasoning and mix while hot with the meat. MRS. D. A. LINCOLN. Title A name given to the resource Delaware Cook Book (p. 17) http://delawarecountymemory.org/files/original/154db76197b7d6b3d63e7bf0e733fdfa.jpg a9dda584b38841a30b677dd09dd82925 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 18] [corresponds to page 13 of Delaware Cook Book] DELAWARE COOK BOOK. 13 Little Meat Pies. Line gem pans with biscuit dough made with Cleveland's baking powder. Make gravy with meat stock if you have it; if not, use one teacupful half milk and water, one tablespoonful butter, a little flour, pepper and salt, one teacup meat chopped fine. Cook all together. Fill pans with the mixture, and cook fifteen minutes. MISS FIDELIA PERKINS. Pressed Beef. Use half thick flank, and half second cut off the neck. Boil until very tender, pick out all bones and gristle, and set aside to cool. When cold chop fine, season to taste with salt, pepper and ground celery seed. To each ten pounds of meat, add one pint of very dry bread or cracker crumbs rolled fine. The broth having become cold, remove all the grase. Heat the broth, strain to remove bones, and add sufficient to the meat to make it moist enough to pack smoothly. It should be prepared the day before wanted for use. Set on ice. Slice very thin. MRS. J. R. MOONEY. Corned Beef Pickle. One gallon water, one and one-half pounds salt, one-half pound brown sugar, one-fourth ounce salt petre. Be sure to keep meat under the brine. MRS. J. A. CLINGAN. Dainty Veal Steak. Cut veal steak in pieces large enough for each person. Have ready one egg well beaten and highly seasoned with pep- per and salt; also five or six crackers rolled, (not too fine). Dip veal in egg, first on one side, then on the other; repeat same process with cracker crumbs; then fry in butter and lard, which should be boiling hot when veal is put in. Cover closely at first. Let cook one-half hour, removing cover the last ten minutes. This is delicate as chicken. MRS. GEO. D. LOWRY. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 18) http://delawarecountymemory.org/files/original/9ddb10b0bedaf43062947b508148d1ef.jpg 9562db3bae8c4085c4adc454ec5bc1e4 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 19] [corresponds to page 14 of Delaware Cook Book] 14 DELAWARE COOK BOOK. Veal Omelet. Three pounds meat (one-half beef round steak and one-half veal steak), three tablespoonfuls melted butter, three tablespoon- fuls sweet milk, one tablespoonful salt, one tablespoonful black pepper, one-half teaspoonful sage, three eggs, nine rolled crack- ers. Mix thoroughly, and form into loaf in a bread pan, leaving a little space around it for basting. Bake one and one-half hours, basting often with hot water and butter. MRS. M. E. CALHOUN. Veal Loaf. Three and one-half pounds of minced veal, three eggs well beaten, one tablespoonful pepper, one tablespoonful salt, one grated nutmeg, four rolled crackers, one tablespoonful cream, butter the size of an egg. Make into a loaf, baste while roasting. MRS. J. M. SYCKS. Veal Loaf. Two pounds veal minced fine, six crackers rolled fine, two eggs, four tablespoonfuls of milk, one tablespoonful butter, one tablespoonful sugar, one tablespoonful salt, one teaspoonful pep- per. Mix well together, and bake one hour. MISS MARY BOWDLE. Bulk Sausage. One-half as much rolled cracker as sausage. A little more salt and pepper is required than when meat alone is used. Make into cakes and fry. MRS. MARY H. SEEDS. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 19) http://delawarecountymemory.org/files/original/ae2e61070444665cad1e84bb9c7c39d4.jpg c3f9c6d60f49238f758576aa43e520ce Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 20] [corresponds to page 15 of Delaware Cook Book] DELAWARE COOK BOOK. 15 Veal Pie. For a family of four two and one-half pounds veal steak. Put in kettle with salt and pepper to taste, and water to cover and boil a few minutes. Take four good sized potatoes cut in squares, and two onions cut fine, boil until tender. Butter the size of a small egg. Make a pastry the same as for biscuit. Line your dish with this rolled quite thin. Put in the veal, etc., and bake with a cover of crust until done. MRS. T. W. CRABBE. Stewed Chicekn. Cut the chicken up, put into the kettle and cover with water. Let it cook until tender, then make a thickening of cream and flour. Add butter, pepper and salt. Have ready a nice short cake, baked and cut into squares, rolled thin as for crust. Lay the cakes on the dish, and pour the chicken and gravy over them while hot. MRS. W. W. DAVIES. Smothered Beef. Take a roast, salt and pepper it and place in a smothering pan. Have oven hot enough for bread. A piece of beef four inches thick requires two hours. If you do not have a smoth- ering pan, use bread pan with a similar one for cover. Beefsteak Smothered in Oysters. One pound steak, one pint oysters. Steak fried brown quickly on one side; turn and pour over it the oysters; season with salt and pepper; cover and cook till the oysters curl at the edge, then serve on hot buttered platter. MISS FLORENCE E. NEWCOMER. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 20) http://delawarecountymemory.org/files/original/3ca0b987f06fe35d61629365ae245152.jpg a5df01991bea47fa22c18ff03c6d6201 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 21] [corresponds to page 16 of Delaware Cook Book] 16 DELAWARE COOK BOOK. A Yankee Dish of Chicken. Clean and joint a nice fat hen. Put to cook in two quarts boiling water; when half cooked season with salt, pepper and celery seed. Add boiling water as needed. When the chicken is tender, you should have a pint of good broth. From this lift the chicken and fry carefully in butter or dripping until nicely browned. To the broth add a quart of milk. Take one egg, two heaping tablespoonfuls flour, and a little milk; stir together smoothly, and add to the boiling broth to make a nice gravy. Season to suit. Take one dozen of the Favorite biscuit, split and lay in the oven to dry and brown very slightly. Drop them into the gravy, cover for ten minutes where they will keep hot, but not boil. Dish and serve with the nicely browned chicken. MRS. IDA M. WARD. Fried Chicken. Wash the chickens, cut them in pieces, rub a very little salt over them, and roll each piece in flour. Put chicken in pan and fry till a nice brown, in butter, adding at times a little hot water. Make a gravy of cream and butter; if the cream is not very thick add a little flour. Season to taste. MRS. A. C. GRAY. Chicken Pie. Boil chicken until tender, (one a year old is best.) Thicken gravy with flour, add one cup milk, and yolk of one egg well beaten. Make a rich crust like soda biscuit. Do not have a bottom crust, but put small bits of dough through the pie, then pour gravy over and add top crust, rolled one inch thick, with edge of crust cut in points and turned over. Before baking brush top with yolk of egg, to make it a nice brown. MRS. PHILIP PHILLIPS. Or--Take chicken from the kettle, roll out crust and cut in squares large enough to wrap each piece separately, pinching to- gether like little turn-over pies. Bake in quick oven, and in serving cover with the gravy. Title A name given to the resource Delaware Cook Book (p. 21) http://delawarecountymemory.org/files/original/eecad9f65b6366c196c2e9b62cc0801b.jpg 3e9eee29275c8bbe9422aac24dd97a59 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 22] [corresponds to page 17 of Delaware Cook Book] DELAWARE COOK BOOK. 17 Oyster Dressing for Turkey. One pound bread, crumbled fine, one-half pound butter melted, two stalks celery chopped fine, salt and pepper to taste, two quarts oysters, strained from their liquor, and carefully picked over for bits of shell. Mix oysters with bread, and add enough of their liquor to moisten stuffing well. Fill turkey, basting with liquor of oysters and water. MRS. J. M. SYCKS. Baked Eggs. Beat the whites of eggs to a stiff froth, salt slightly. Spread roughly on a platter; make a small cavity for each yolk some distance apart. Bake till the white is brown. MISS HELEN MERRICK. Boiled Eggs. Put them on in cold water, and when it has boiled the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. Puff Omelet. Stir into the yolks of six eggs and the whites of three beaten very light, one tablespoonful flour mixed into tea cup of cream or milk, with salt and pepper to taste; melt one table- spoonful butter in a pan, pour in the mixture, set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and brown. Slip off on large plate, and eat as soon as done. MRS. W. D. HALL. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 22) http://delawarecountymemory.org/files/original/5d88964519c91c571389815cbd19f2e5.jpg b6f78220081573a62b63e5b18c0a0ebc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 23] [corresponds to page 18 of Delaware Cook Book] 18 DELAWARE COOK BOOK. W. H. HAGUE, [Successor to Hague & Beard,] DENTIST. OVER CLEVELAND STORE. DELAWARE, OHIO. GEO. J. HOFFMAN'S BREAD, CAKES, ROLLS, ALWAYS FRESH. ALWAYS THE BEST. DONOVAN BROS., DEALERS IN Fresh and Salt Meats, Lard, Tallow. No, 73 North Sandusky Street, DELAWARE, - OHIO. In following these recipes the best results will always be ob- tained if you buy the best flour. This can always be obtained of WIGHT & ROSE, 19 EAST WINTER STREET. PRICES RIGHT. 'PHONE 20. Title A name given to the resource Delaware Cook Book (p. 23) http://delawarecountymemory.org/files/original/52871072b5eb384c42857d5a5f8b4861.jpg 9c1bf3c435ce827933f958b03b848b14 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 24] [corresponds to page 19 of Delaware Cook Book] DELAWARE COOK BOOK. 19 VEGETABLES. Boston Baked Beans. One quart navy beans; put to soak in the morning. At tea time put on to boil in cold water, let drain until perfectly dry. Put half of the beans into a gallon jar, add one-half pound pickled pork cut in thin slices, then add the rest of the beans and one-half cup molasses or brown sugar. Pour over enough boiling water to prevent burning. Cover very closely with a heavy weight on the lid to prevent steam from escaping. Bake till eight o'clock. Leave in the oven over night so that they may cook soon in the morning. Add water when needed. Bake till dinner. Serve with vinegar or syrup, according to taste. MRS. RACHEL THOMAS. Baked Beans Without Pork. One quart beans soaked over night. In the morning, par- boil with a pinch of salt in the water; drain and add a second water, cooking till tender, salt to taste. Prepare the following dressing: One teaspoonful each of butter, flour and vinegar, mixed to a smooth paste with one beaten egg. Spread over the top of the beans and bake in a moderate oven till a nice brown. MRS. M. S. MORGAN. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 24) http://delawarecountymemory.org/files/original/b742949d905ecf0c03c69df2e6b93351.jpg 4da11a24260af3302d5d89eaf74e9ca3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 25] [corresponds to page 20 of Delaware Cook Book] 20 DELAWARE COOK BOOK. Baked Green Corn. One dozen ears green corn, cut through the kernels and then scraped from the cob, one egg, one tablespoonful melted butter, one teaspoonful salt, one tablespoonful sugar, one pint sweet milk. Bake two hours. MRS. LOUISA REYNOLDS. Escalloped Corn. Put a layer of corn in a pudding dish, sprinkle with butter, pepper and salt, then a layer of rolled cracker crumbs, and so on to fill the dish; the pour in one cup of sweet milk. Bake one- half hour. MRS. E. E. HYATT. Corn Oysters. One pint grated corn, two eggs, three tablespoonfuls milk, one-half cups flour, one tablespoonful butter, one teaspoon- ful Cleveland baking powder. Fry on a griddle in small cakes. Asparagus on Toast. Cut the asparagus into pieces an inch long. Stew till ten- der; leave enough water to cover; season with salt, pepper and butter. To the broth add a thickening of flour and cream, tak- ing care not to get too much flour. Let it boil, then pour over pieces of buttered toast for each person's sauce dish. Serve very hot. MISS MARY R. SMITH. Beets for all Winter. Boil beets in the fall. Pack whole in a jar with slices of horseradish. Cover with cold vinegar in proportion of one quart vinegar, to one cup sugar, and one cup mustard seed. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 25) http://delawarecountymemory.org/files/original/4e78a64d7ae89610b168406e2dc253ec.jpg b140e714a11af7bfe43df979f26ae801 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 26] [corresponds to page 21 of Delaware Cook Book] DELAWARE COOK BOOK. 21 Fried Beats. Boil till tender; peel and cut in slices one-fourth inch thick; dust both sides with flour; season with salt and pepper; fry till brown in a mixture, lard and butter, just enough to keep from sticking to the pan. MISS M. R. SMITH. Creamed Beets. Boil till tender and cut fine into a sauce pan; season with salt, pepper, butter, a little cream and flour for the thickening. Vinegar can be added at the table if desired. Hot Slaw. One-half cabbage cut fine; put it into a skillet with hot lard; pour over it a little water, stew till tender. Mix well one egg, one tablespoonful flour, butter size of a walnut, one-half cup vinegar. Pour this over cabbage and boil till done. Salt and pepper to taste. MRS. C. F. GRAFF. Cream Cabbage Salad. One quart cabbage cut fine, one cup vinegar, one cup thick sweet cream, four tablespoonfuls sugar, one teaspoonfuls celery seed. Mix cold in cold crock, adding vinegar last; beat rapidly with wooden paddle or egg beater till it froths, and it is ready for use. MRS. H. ANDERSON. Dayton, O. Cold Slaw. One-half cup vinegar, one-fourth cup sweet cream, one- fourth cup sugar, one-half teaspoonful celery seed; shred the cabbage, then chop very fine; salt a little and let it stand an hour. Then pour over dressing enough to wet nicely. MISS MARY R. SMITH. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 26) http://delawarecountymemory.org/files/original/9d20aa4a96c204b8aeec95794e45e3a2.jpg c2fcb94bce6f9fd4b624e7e050caea41 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 27] [corresponds to page 22 of Delaware Cook Book] 22 DELAWARE COOK BOOK. Lettuce Sandwiches. Lay crisp lettuce leaves spread over with mayonnaise dress- ing between thin slices of buttered bread. Nut Sandwiches. Blanched almonds and English walnuts, equal parts, chopped fine; spread thin slices of white bread with butter, then spread with chopped nuts, adding salt to taste. If the nuts are too dry add a little thick cream. HERMIONE NAVE, Monnett Hall. Lemon Sandwiches. One teacupful butter, add yolk of one egg; beat well; one- fourth teaspoonful mustard, three tablespoonfuls lemon juice; salt and cayenne to taste. Spread on thin slices of Graham bread. MRS. ANNA SEMANS NAVE, Fort Niobrara, Neb. Macaroni. One-half cup macaroni broken into inch pieces. Boil twenty minutes or until soft, in salted water. Drain in a colan- der, and pour cold water through it to keep it from sticking. Put in a shallow baking dish and cover with white sauce made as follows: One-and-a-half cups milk, one tablespoonful butter, one-half teaspoonful salt, one tablespoonful flour. Cook until it thickens. Add a layer of grated cheese and cover with cracker crumbs and bits of butter. MRS. J. W. BASHFORD. Steamed Fried Potatoes. Cover the bottom of a skillet with thin slices of bacon; fry till ready to turn; having ready thin slices of raw potatoes, put them into the skillet on the meat and steam until done without stirring. MRS. J. M. SYCKS. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 27) http://delawarecountymemory.org/files/original/7bd4752ff060fe1dd5476f5fefe96fd1.jpg 61effe254dcae1dcecc0d859a2f35d91 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 28] [corresponds to page 23 of Delaware Cook Book] DELAWARE COOK BOOK. 23 Spanish Potatoes. Cut raw potatoes in pieces the size of your little finger. Fry in fat like doughnuts ten minutes, sprinkle with salt and rush to the table with them in a hot dish. ALICE LONG. Turnips. Slice three large turnips one-fourth inch. Put in a skillet with one tablespoonful lard. Salt and pepper to taste. Add water enought to keep from burning. When tender add one tablespoonful sugar. Cook till a light brown. Take up with- out breaking, and serve hot. MRS. RACHEL THOMAS. Stewed Onions. Take onions that are fully grown; peel and boil whole in plenty of water; pour off the water and add fresh boiling water with a little salt, and when tender pour off again; season with pepper and butter, and a little flour and water thickening, with enough vinegar to suit the taste; stew a few minutes and serve. Add more butter at the table. Buttered Parsnips. "Fair words butter, no parsnips." Peel and slice in thin, flat lengthwise slices, about one-third of an inch thick; put in cold water from two to four hours, and when ready to cook have a broad skillet in which melt some butter and lard together, or all butter, if preferred. A lump the size of a walnut is enough for half a dozen parsnips. Lay the parsnip slices in closely so they may brown nicely; sprinkle a little salt over them and a little sugar, which helps to brown them. Cover with water, put a lid over them, and stew till ten- der. If not nearly boiled dry by that time remove the lid; turn, brown both sides. Eat with butter. MISS MARY R. SMITH. Title A name given to the resource Delaware Cook Book (p. 28) http://delawarecountymemory.org/files/original/0093836451723a273360a0de0950402d.jpg 0d7c4233f6b57e0db6d221204dc57015 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 29] [corresponds to page 24 of Delaware Cook Book] 24 DELAWARE COOK BOOK. India Curry. Stew meat or chicken until tender; season with salt and pepper; slice finely a small onion, put it in a skillet with a table- spoonful of butter and brown thoroughly; mix one tablespoon- ful of Crosse & Blackwell'e curry powder with a little water into a smooth paste; turn this into the skillet, brown awhile, then turn in the meat or chicken, cover and allow to simmer for ten minutes; add a tablespoonful of cream or milk, and just be- fore serving squeeze in the juice of a small lemon. Serve with boiled rice. Grate a small cocoanut, pour boiling water on it; squeeze out this juice and use the liquid instead of milk or cream and the curry will be richer. To serve the rice as it is served in India, each grain being separate, allow one quart of water to each cup of rice; wash thoroughly, salt the water, and when boiling add rice; cook until tender, but not until soft. MRS. W. F. OLDHAM. Rice Croquettes. One teacupful cold boiled rice; one teaspoonful each sugar, cinnamon and melted butter; with half as much salt. Shape into oval balls and dip into beaten egg, followed by a dipping in cracker crumbs. Fry in hot lard, and when done to a nice brown, put into a heated colander. MISS NELLIE GRAFF. Steamed Rice. One cup rice, three pints milk, one teaspoonful salt, butter size of walnut; Steam one-and-a-half hours. Serve with cream and sugar. MRS. ORIE SHUR. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 29) http://delawarecountymemory.org/files/original/803e57fb07a4a936a1c0b6961162338a.jpg fbb529ab9a9cebb143c168477cabee35 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 30] [corresponds to page 25 of Delaware Cook Book] DELAWARE COOK BOOK. 25 A Pretty Side Dish. Take small white turnips, scoop out the inside, leaving the shell about one inch thick. Boil in clear water till tender. Serve on platter each filled with French peas, seasoned with butter, pepper and salt. MRS. NAVE. Tomato Omelet. One quart tomatoes chopped fine (after the skin is removed) and put into a sauce pan with two chopped onions, a little butter, salt and pepper, one rolled cracker; cover tight, and let it simmer about an hour, beat five eggs to a froth; have your griddle hot; grease it well; stir the eggs into the tomato; beat together and pour into the griddle; brown on one side, fold and brown on the other. To be served very hot. MRS. W. W. DAVIES. Baked Onions. Select large onions and place in a hot oven, without peel- ing; bake three-quarters of an hour, keeping the oven closed to prevent odor from escaping. When done remove the outside and dress with butter, pepper and salt. MRS. M. A. DAVIS. Baked Tomatoes. Cut a thin slice from blossom side of twelve smooth ripe tomatoes. With a teaspoon remove the pulp without breaking the shell; take a small, solid head of cabbage and one onion; chop fine; add bread crumbs rubbed fine, and pulp of tomato; stuff each tomato; put the slice in its place, lay them stem end down in a buttered dish with a little water on them and a little butter on each. Bake until thoroughly done. MRS. PHILIP PHILLIPS. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 30) http://delawarecountymemory.org/files/original/56c4ffbb14d95b7a66af11b976911ae9.jpg 46401df861e5e9625835b63c81755d47 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 31] [corresponds to page 26 of Delaware Cook Book] 26 DELAWARE COOK BOOK. Cleveland's Baking Powder, Manufactured originally by Cleveland Brothers, Albany, N.Y., now by the Cleveland Baking Powder Company, New York, has been used by American housewives for twenty-five years, and those who have used it longest praise it most. It is perfectly pure and wholesome. Its composition is stated on every can. It is always uniform and reliable. It does the most work and the best work. It is the strongest of all pure cream of tartar powders, as shown by the U.S. and Canadian Govt. Reports. All the leading teachers of cookery and writers on domestic science use and recommend it, as:-- Mrs. Sarah T. Rorer, Prin. Philadelphia Cooking School. Mrs. Carrie M. Dearborn, Late Prin. Boston Cooking School. Miss Fannie M. Farmer, Principal Boston Cooking School. Marion Harland, Author "Common Sense in the Household." Mrs. Kate E. Whitaker, Supt. Cookery in Public Schools, San Francisco, Cal. Mrs. Emma P. Ewing, Prin. Chautauqua School of Cookery. Mrs. A. D. Lincoln, Author of "Boston Cook Book." Mrs. C. C. Bedford, Supt. New York Cooking School. Mrs. Eliza R. Parker, Author "Economical Housekeeping." Our book of 400 choice receipts mailed free. Send stamp and address. Cleveland Baking Powder Company, 81 & 83 Fulton Street, New York. Title A name given to the resource Delaware Cook Book (p. 31) http://delawarecountymemory.org/files/original/3fed4440400cdfb746a3c81508c76eb9.jpg df342e528d24fd54c75d438438782a04 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 32] [corresponds to page 27 of Delaware Cook Book] DELAWARE COOK BOOK. 27 BREAD AND ROLLS. Here's bread which strengthens men's hearts, And therefore is called "The staff of life." Potato Bread. Four potatoes boiled and mashed, one teaspoonful of salt, one cake compressed yeast dissolved in lukewarm water, two quarts warm water, and flour to make a soft dough. Let it stand over night in a warm place, to rise. In the morning mould into small loaves and bake. MRS. J. M. SYCKS. Yeast. Three large potatoes boiled in two quarts of water with a handful of hops in a bag; mash potatoes with one-half cup sugar, one tablespoonful of salt. When cool enough add one cup yeast; beat well, and let stand twenty-four hours, then seal and put in a cool dark place. Two-thirds cup of yeast for five or six loaves of bread. MRS. EUNICE LEEPER. IX O'Clock Bread. Scald one pint water and one pint sweet milk together; pour in a pan large enough to mix the bread, and add to this one small spoonful each of sugar, lard and salt; when lukewarm add one cake compressed yeast softened in a little warm water; stir in the flour and knead well; not too stiff; cover and leave on the table in warm room. Next morning knead out in pans, and bake after it has become sufficiently light. MRS. R. L. SEEDS. Van Ness Loaf. One-half cup molasses, one cup white flour, two cups brown flour, one-and-a-half cups sour milk, one teaspoonful soda. Steam two hours, then brown slightly in the oven. MRS. PHILIP PHILLIPS. Title A name given to the resource Delaware Cook Book (p. 32) http://delawarecountymemory.org/files/original/8998004873d977d63a13f2b6162199a3.jpg 9e1a8b2b9f99d400047f98cf692518ba Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 33] [corresponds to page 28 of Delaware Cook Book] 28 DELAWARE COOK BOOK. Bread. For three quarts of sponge. At noon three large potatoes boiled and mashed with one batterspoonful flour. Pour over it the potato water; add flour for stiff batter, two-thirds cup yeast, salt, sugar, and lard the size of an egg. Kneed one-half hour; let rise again. When light mould into loaves. MRS. EUNICE LEEPER. Mississippi Egg Bread. On one pint of salted corn meal pour boiling water enough to thoroughly scald it; set aside for half and hour; one egg, one cup sour milk, scant teaspoonful soda, one large tablespoonful melted lard beaten well into the corn meal, then add flour to make thick as pancake batter; bake in a large cake on a griddle closely covered; turn. Serve hot with syrup. MRS. M. S. MORGAN. Brown Bread. One and one-fourth cups corn meal, three-fourths cup white flour, one-half cup molasses, three-fourths cup sweet milk, one- and-one fourth cups sour milk, salt, one teaspoonful soda; cover closely and steam four hours. MRS. J. W. BASHFORD. Boston Brown Bread. Two cups Indian meal, three cups Graham flour, one cup Orleans molasses, one tablespoonful soda, salt, sour milk enough to make a stiff batter. Steam three-and-a-half hours in a pud- ding bucket, then brown in the oven. MRS. V. R. DUCKWORTH. Brown Bread. Four cups Graham flour, one teaspoonful salt, one teaspoon- ful soda sifted with the flour, three-fourths cup Orleans molasses, one pint sour milk. MISS MARY BOWDLE. Pocketbook Rolls. One quart flour, three large teaspoonfuls Cleveland's baking powder, one tablespoonful cold butter, one teaspoonful salt, one spoonful sugar, one egg well beaten; roll well into the flour, Title A name given to the resource Delaware Cook Book (p. 33) http://delawarecountymemory.org/files/original/5b883dae055fb0a4b2c62b7602c7f4d5.jpg 1ae851c816e66ecb8ea586ae7d74daad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 34] [corresponds to page 29 of Delaware Cook Book] DELAWARE COOK BOOK 29 then add one pint of cold milk; roll out one-half inch thick; spread butter over the top of each, fold one half over the other. Bake in a quick oven. If the tops are rubbed with milk it gives a glaze. MRS. CARRIE MORRISON. Rusk. One-and-a-half pints water, three-fourths cup of lard, three- fourths cup of sugar, two eggs, one cup good yeast, flour for stiff batter; set in a warm place to rise; mould twice, the third time into rolls. MRS. REV. J. F. BROWN. Parker House Rolls. One cup warm new milk, one cup yeast, two tablespoonfuls each sugar and melted lard, one quart flour, or enough to mould firm. Let it rise till light: roll one-half inch thick; cut out; butter the tops, fold over; let rise again and bake in a quick oven. MRS. H. MOORE. Favorite Biscuit. Two quarts flour, one heaping tablespoonful soda, two heaping teaspoonfuls cream of tarter, one level teaspoonful salt; all mixed thoroughly with the flour, one pint sour cream, and as much buttermilk as needed to make a soft dough. With as little hand- ling as possible roll three-fourths of an inch thick; cut out and place in the pan so they will not touch; pick with a fork. In the absence of sour cream use lard or butter the size of an egg in the flour, and mix with buttermilk or sour milk. MRS. IDA M. WARD. Soda Biscuit. Two and two-thirds pints flour, two tablespoonfuls shorten- ing, one pint sweet milk, one tablespoonful sugar, one teaspoon- ful soda and two teaspoonfuls cream tartar, or three teaspoon- fuls Cleveland's baking powder, one teaspoonful salt. Put the flour, soda, sugar and cream tartar in a sieve and mix; then rub in shortening evenly, wet with the milk; roll nearly one inch thick; cut out; work rapidly as possible. Warm the pans and let rise three or four minutes. Bake in quick oven fifteen minutes. MISS MARY R. SMITH. Title A name given to the resource Delaware Cook Book (p. 34) http://delawarecountymemory.org/files/original/a75c0894b7cf3ebcb4babc2455ab37c9.jpg c379d6e293fc8886a4d2ebedbf7fb5ea Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 35] [corresponds to page 30 of Delaware Cook Book] 30 DELAWARE COOK BOOK THE BEST BRANDS OF FLOUR! Pride of Delaware. Acme. Silver Dust. For Sale at all Groceries and at Mill. E. SNYDER. They say that we are a poet, And to our mother we owe it. We don't think we are below it, Even tho' we don't show it. Should they continue to bestow it. We never will blow it. CALL AT City Steam Laundry and Dye Works, for anything you want done to clothing. SOUTH MAIN STREET. J.F. SHULTZ. N. WAGNER UNDERTAKER 28 East William Street. Title A name given to the resource Delaware Cook Book (p. 35) http://delawarecountymemory.org/files/original/f1122b9d13ae91cf61c12435d80692e6.jpg d2f98cf0c7104f6d275f813e32c4cb10 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 36] [corresponds to page 31 of Delaware Cook Book] DELAWARE COOK BOOK 31 MUFFINS AND GEMS. Fried Graham Muffins. One cup Graham flour, one cup white flour, one cup milk, two teaspoonfuls Cleveland's baking powder, one egg, one tea- spoonful salt. Beat well; take up a rounding spoonful of batter and drop in hot fat and fry like doughnuts. These are very light and tender. MISS BESSIE CALHOUN. Corn Gems. Two-and-a-half cups sour milk, two cups corn meal, one-half cup sugar, two eggs, one cup white flour, one tablespoonful lard or butter, one teaspoonful each soda and salt. Have pans smok- ing hot; bake in a quick oven. Cast iron pans are the best. MRS. J. A. WHETSEL. Clifton Corn Gems. One cup sweet milk, one egg, two-thirds cup corn meal, one and one-third cups flour, one tablespoonful butter, two table- spoonfuls sugar, two scant teaspoonfuls Cleveland's baking powder. Makes one dozen gems. MISS FIDELIA PERKINS. Johnny Cake. Two cups corn meal, one egg, one cup white flour, one tablespoonful lard, one-half teaspoonful soda, sour milk to make stiff batter. Bake in a hot oven. MRS. C. GURLEY. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 36) http://delawarecountymemory.org/files/original/db59ed1fc819d935118e730521a58c32.jpg 218a0b018213b7427f01ac0359eba4d0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 37] [corresponds to page 32 of Delaware Cook Book] 32 DELAWARE COOK BOOK Niagara Corn Bread. Two eggs, two cups sweet milk, one-half cup sugar, one- and-a-half cups corn meal, one-and-a-half cups flour, two tea- spoonfuls Cleveland's baking powder, butter half size egg; bake one-half hour. MRS. LENA BRITTAIN. Muffins. Two eggs, pinch of salt, one pint of milk, one teaspoonful sugar, three cups flour, butter size of an egg, three teaspoonfuls Cleveland's baking powder. Mix eggs, milk, sugar and salt, then flour, then baking powder, and lastly melted butter. Beat well before and after adding butter. MRS. EUGENE POLLOCK. Pop-overs. Two cups flour, two cups milk, two eggs, one teaspoonful butter, salt. Bake in cups in a quick oven fifteen minutes. Serve hot with sweet sauce. MRS. CARRIE MORRISON. Quick Muffins. One egg, one-and-a-half tablespoonfuls sugar, one cup sweet milk, a little butter, one teaspoonful Cleveland's baking powder, flour to make a thin batter. MRS. W. D. CHERINGTON. Brown Gems. Mix one quart water with sufficient Graham flour to make moderately stiff batter. Add three tablespoonfuls of yeast and a little salt. Let rise over night. Put in warm gem pans. Prac- tice will teach just the consistency of the batter. MRS. T. CRAVEN. Corn Bread. One egg, one heaping tablespoonful sugar, one teaspoonful salt, one pint sour milk, two cups corn meal, cup flour, then an- other pint of milk and two teaspoonfuls soda dissolved in the milk. Bake in an iron skillet in a very hot oven, or in cakes on a griddle. MISS LIZZIE DEWAR. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 37) http://delawarecountymemory.org/files/original/b8aa0fc8cae48f855616755a53233792.jpg 74ca0a3282ca3e45473deaf39f40333c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 38] [corresponds to page 33 of Delaware Cook Book] DELAWARE COOK BOOK 33 Corn Gems. One-half pint corn meal, one tablespoonful white sugar, one-half pint flour, two heaping teaspoonfuls Cleveland's baking powder, two eggs, salt. Mix together thoroughly while dry, then add well-beaten eggs and cold sweet milk or milk and water to make a moderately thin batter. Bake in gem pans or muffin rings. MRS. J. M. SYCKS. Common Griddle Cakes. One pint sour milk or buttermilk, one or two eggs, salt, one teaspoonful soda; flour to make a thin batter. Griddle Cakes. Three cups flour, two teaspoonfuls Cleveland's baking pow- der, two eggs, one teaspoonful salt, sweet milk to make a soft batter. Crumb Griddle Cakes. One quart sour milk, four eggs, one cup bread crumbs, two teaspoonfuls soda dissolved in water, one tablespoonful butter. Soak the crumbs in the milk over night; in the morning rub through a sieve, and add the other ingredients with enough corn meal to make pancake batter. Anti-Worry Receipt. Do you wish a receipt for preventing all worry, For giving composure and freedom from hurry? Just think of one fact, which is true you will find, When anything happens to flurry your mind, First, something or nothing there is to be done; First, nothing or something, that's clear as the sun; If something, then do it and make no delay; If nothing, all thought of it cast far away, This simplest of rules if you will only obey, Will free you from wrinkles for many a day. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 38) http://delawarecountymemory.org/files/original/85e7bc7ec1a365f244a3601d73b72859.jpg 8119602f90701c6d6f4b3250c782ddee Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 39] [corresponds to page 34 of Delaware Cook Book] 34 DELAWARE COOK BOOK. MRS. M. W. NEWMAN, Millinery and Dressmaking, 23 West Winter Street, DELAWARE, - OHIO. W. M. HESELTINE & CO., are HEADQUARTERS for DRESS GOODS. SEE OUR KID GLOVES. Around the Corner on Winter Street. BODURTHA, Photographer! calls your attention to the latest and best thing in the way of portraits, The "Aristo Platino," or Mat Surface. Call and See Them. Title A name given to the resource Delaware Cook Book (p. 39) http://delawarecountymemory.org/files/original/14a03e6510dc8217e16ea3ef9fc33622.jpg 077d201672003fcd4d6a316d9286064e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 40] [corresponds to page 35 of Delaware Cook Book] DELAWARE COOK BOOK. 35 SALADS AND SAUCES. The veins unfilled--our blood is cold and then We pout upon the morning, are unapt To give or to forgive; but when we have stuffed These pipes and these conveyances of blood With drinks and feeding, we have suppler souls Than in our priest-like fasts. --Coriolanus, V, I. Chicken Salad. One chicken, one teaspoonful mustard, four good-sized bunches celery, two teacupfuls melted butter, four hard boiled eggs, one-half teaspoonful pepper, salt to your taste. Chop the chicken, celery and eggs quite fine (separately), then mix them; add the mustard, salt, pepper and melted butter; lastly, add some good cider vinegar, sufficient quantity to make the whole moist. Be careful not to chop the chicken and celery too fine. MRS. J, P. LONG. Cabbage Salad. One quart cabbage chopped fine. Make a dressing with the yolks of two or three hard boiled eggs rubbed smooth, butter the size of an egg, melted, one tablespoonful sugar, one-half tablespoonful salt, one-half teaspoonful pepper, and one-half teacupful cider vinegar; heat together, and when cool mix thor- oughly with the cabbage. Use the whites of the eggs for gar- nishing. MRS. W. W. DAVIES. Potato Salad. Cut in small pieces six potatoes, three onions (small), salt and pepper to taste. Dressing: Three well-beaten eggs, three tablespoonfuls vinegar, butter the size of an egg, salt, pepper and mustard. Put on stove and stir constantly until like cust- ard, then pour over potatoes. MRS. ORIE SHUR. Title A name given to the resource Delaware Cook Book (p. 40) http://delawarecountymemory.org/files/original/0f1d2cb62a9e6986910323fb32b46a4f.jpg 60651bf09c57527688a10dfba335d5cf Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 41] [corresponds to page 36 of Delaware Cook Book] 36 DELAWARE COOK BOOK. Potato Salad. Boil twelve medium sized potatoes with the skins on. When done, pare and chop, not too fine; chop six hard-boiled eggs and a small onion, or if onions are not liked, one bunch of celery; mix all together, salt and pepper to taste; take a scant cupful of vinegar and lump of butter the size of a walnut, and put on the stove and let it heat; when at the boiling point add one egg. well beaten, one large spoonful sour cream, one heaping tea- spoonful of Kingsford's corn starch and one-half cup sugar. When ready to boil, pour over potatoes, and, if desired, add celery seed. MRS. WILL A. ULREY. Tomato Jelly--For Salad. One can tomatoes, strain, add one ounce gelatine dissolved in a very little water; season with salt and pepper; pour into small moulds; egg cups or egg shells will do. When stiff, serve on lettuce leaves with mayonnaise sauce. MRS. ANNA SEMANS NAVE. Salmon Salad. Six hard boiled eggs, chop not too fine, one can salmon, drain off oil, salt and pepper to taste, one-half teaspoonful mus- tard, wet with two dessertspoonfuls vinegar; mix all thoroughly. Put salad on platter, squeeze the juice from a lemon over it, and garnish platter with curled parsley or celery leaves. MISS KATE LONG. Salad Dressing. Three eggs, one teaspoonful salt, two tablespoonfuls butter, one-half teaspoonful white pepper, two tablespoonfuls sugar one cup vinegar, one-half tablespoonful mustard. Cook in a double boiler until it thickens like soft custard; add one-half cup cream before using. MRS. J. W. BASHFORD. Salad Dressing. Two tablespoonfuls mustard, two tablespoonfuls salt, two tablespoonfuls sugar, two tablespoonfuls corn starch. Mix well together, then add two tablespoonfuls sweet oil, two tablespoon- fuls cream, one cup water, one cup vinegar, six well-beaten eggs, a little cayenne pepper (careful). MISS LIZZIE EDWARDS. Title A name given to the resource Delaware Cook Book (p. 41) http://delawarecountymemory.org/files/original/762aca32e909ef1c182a26b78956c2f2.jpg 7e9e8faf1b13fe4df65c28061dba2d65 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 42] [corresponds to page 37 of Delaware Cook Book] DELAWARE COOK BOOK. 37 PICKLES AND RELISHES. "Peter Piper picked a peck of pickled peppers." Spanish Pickles. One peck green tomatoes, one dozen onions, one dozen cucumbers, two heads cabbage, one head cauliflower, one pound Coleman's mustard, one-half pound white mustard seed, two pounds brown sugar, two ounces celery seed, five cents worth turmeric. Cut cucumbers, tomatoes and onions and put each separately in salt water over night. Put everything on to cook except Coleman's mustard and turmeric. After stewing twenty minutes, dissolve mustard and turmeric like making starch and add to the mixture. Use vinegar sufficient to cover. MRS. J. M. MOYER. Spiced Peaches. One peck peaches, one pint vinegar, three pounds sugar, one teaspoonful cinnamon and one teaspoonful mace or cloves. MRS. L. S. REYNOLDS. Green Tomato Pickles. Select firm, light green tomatoes, cut in slices without peel- ing. Let them lie in weak salt water twenty-four hours, then rinse in cold water. Put in a fruit kettle and cover with vine- gar. One quart vinegar, two quarts sugar, one ounce whole cloves, one ounce sliced ginger root, one ounce cassia buds, one ounce cinnamon sticks, one ounce mace. Cook the ginger root in the vinegar; add other spices just before removing from the stove. MRS. W. W. WILLIAMS. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 42) http://delawarecountymemory.org/files/original/35b64381cf55e84c1ec8a9f0c9eb0e79.jpg a7b8d4cfd913d4f04b381531dd47190a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 43] [corresponds to page 38 of Delaware Cook Book] 38 DELAWARE COOK BOOK. Whole Tomatoes for Winter Use. Fill a large stone jar with ripe and perfect whole tomatoes, adding a few cloves and a sprinkling of sugar between the layers. Cover well with vinegar and water mixed, half and half. Place a piece of thick flannel over the jar, letting it fall well down into the vinegar. Then tie down with cover of brown paper. No harm is done if the flannel collects mould. They will keep all winter. MRS. BARBARA JOHNSON. Cucumber Pickles. To every one hundred pickles one cupful of salt. Pour over them boiling water to cover. Let it stand for stand three days, then pour off the brine. Boil and skim and pour on again boiling hot, (the more you boil the brine the bet- ter it is); let them stand two days. Then take them out of the brine and boil in one quart rain water to one pint vinegar. Take out, dry with a towel, and pack in jars. Now boil the spices, whole cloves and stick cinnamon in bags, in one gallon vinegar; two and one-half pounds brown sugar. Pour over the pickles boiling hot. Skim off the cloves and cinnamon, and lay on top of the pickles whole grains of white mustard seed, celery seed, allspice, pieces of horse radish and one or two small red peppers to each jar. Lay on top of each jar a green grape leaf. Cover with white paper, and last tie over cotton batting. MRS. M. E. CALHOUN. Sweet Peppers. Take large ripe peppers; cut the top partly off and remove seeds; then lay in salt water over night. Cut cabbage fine, salt it a little and let stand over night or a few hours; then squeeze it dry as possible. Mix plenty of celery seed in it and stuff the peppers, tying on the tops with a cord. Take good cider vine- gar, make very sweet, and season to suit the taste with stick cin- namon, cloves and allspice. Boil down pretty thick and pour over them. Large peaches can be used in the same way. MRS. M. J. MOYER. Title A name given to the resource Delaware Cook Book (p. 43) http://delawarecountymemory.org/files/original/d7232fbb02cea8e84db43fd752bef3a3.jpg c75c854ba3ddcec3b352db48a4567d9f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 44] [corresponds to page 39 of Delaware Cook Book] DELAWARE COOK BOOK. 39 Pear Pickles. Prepare syrup made in the proportion of one quart vinegar, three pints sugar. Boil and skim. Peel the fruit and cut in halves, (or leave whole if small); cook in the vinegar till a sil- ver fork will easily pierce them. Sprinkle over bits of cinna- mon bark and a few cloves. If perfectly done will keep two years. MRS. S. B. LOADER. Cucumber Catsup. Pare and grate fresh green cucumbers, put in a cloth and squeeze out the water. Put the pulp into a porcelain kettle, and three-fourths as much good cider vinegar as water strained off, but do not use the water. Season with salt, cayenne pepper, sugar, and some like the flavor of onion. Let it come to a boil, bottle and seal. This is excellent with raw oysters. MISS ELLEN R. MARTIN. Tomato Catsup. Three quarts strained tomato sauce, one-and-a-half teacup- fuls strong cider vinegar, one teacupful brown sugar, one table- spoonful black pepper, one tablespoonful salt, two tablespoonfuls ginger, two tablespoonfuls ground cloves, one tablespoonful cin- namon. Peel and cook the tomatoes until soft, then rub through a sieve to remove all seeds. Add the salt first, then boil and skim well; next add the sugar and vinegar; when boiled as thick as desired put in the spices and take off soon as scalded. Bottle for use. This will keep for several years. MISS MARY R. SMITH. Chili Sauce. Eighteen ripe tomatoes, one green pepper, one onion, one cup sugar, one tablespoonful salt, two tablespoonfuls all kinds ground spices, two cupfuls best vinegar. Chop fine tomatoes, onion and pepper. Boil two hours and bottle for use. MISS MARY BOWDLE. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 44) http://delawarecountymemory.org/files/original/625daa54ba0cd533604c540f328841a7.jpg 706674618a53e60ac945c834f83ec2de Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 45] [corresponds to page 40 of Delaware Cook Book] 40 DELAWARE COOK BOOK. Chili Sauce. Four large onions, three tablespoonfuls salt, eight table- spoonfuls sugar, eight cupfuls vinegar, four teaspoonfuls cinna- mon, eight sweet red peppers, four teaspoonfuls ginger, three teaspoonfuls cloves, three teaspoonfuls nutmeg, twenty-four large ripe tomatoes. All chopped fine. Boil all together two hours. Cucumbers may be added, about six large yellow ones peeled, the seeds taken out and chopped fine and boiled with the rest. MRS. J. M. SYCKS. Chili Sauce. Fourteen ripe tomatoes, two good-sized onions, one coffee cupful sugar, three red peppers, two and one-half cupfuls cider vinegar, one teaspoonful salt. Spices to taste. It is better with- out spices. Cut onion and tomatoes in large pieces. Boil all together one and one-half hours. Stir occasionally to prevent scorching. MRS. RACHEL M. THOMAS. Sweet Picklette. Four large heads cabbage chopped fine, one-fourth peck onions, two quarts cider vinegar, two tablespoonfuls black pep- per, two tablespoonfuls turmeric, two pounds sugar, two table- spoonfuls ground mustard, two tablespoonfuls celery seed, three tablespoonfuls cinnamon. Mix cabbage and onion; salt thoroughly, and let stand over night, then drain off the water. Mix with the vinegar, sugar and spices. Heat slowly. Boil for ten minutes. Seal. MRS. ABBIE M. SEMANS. "Where is the peck of pickled peppers that Peter Piper picked?" We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 45) http://delawarecountymemory.org/files/original/500d64af45928dd3ddbf6e6851209167.jpg e0f3d8ad9a69e4cb2a4c09fcb763ff3d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 46] [corresponds to page 41 of Delaware Cook Book] DELAWARE COOK BOOK. 41 PRESERVES AND JELLIES. "Sweets to the sweet." --Shakespeare. Quince Honey. One quart water, three pounds white sugar, boil and skim. To large quinces--grated. Put all together and boil until thick as honey. MRS. CARY. Quince Honey. Five pounds granulated sugar, one-half pint water. Cook until sugar is thoroughly dissolved, then add six grated quinces and cook twenty minutes, or until thick as honey. MRS. GEORGIA A. GRIMES. Pineapple Preserves. Pare and core, and cut in small slices on a slaw cutter. To one pound pineapple allow one pound sugar; let it boil twenty minutes; put in jars and seal. MRS. W. W. DAVIES. Grape Preserves. Press with the fingers the pulp from the fruit; boil the pulp, then press through a colander or sieve to remove the seeds; put juice, pulp and skins together, and to every pint add one pound sugar, boil until thick. MRS. W. W. DAVIES. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 46) http://delawarecountymemory.org/files/original/d0b3b174bd4f39d4fb7b8925edfc3e5d.jpg 7ca62fcf0c609d03a9a1c0b18869b312 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 47] [corresponds to page 42 of Delaware Cook Book] 42 DELAWARE COOK BOOK. Reduced R. R. Fares AT W. E. Wight's Ticket Office. Decorations, Cut Roses and Carnations a Specialty. We don't want the earth, but we do want you to know that the place to Save Money is to buy your Cut Flowers, Floral Designs, AND Bedding Plants, AT JOS. H. CUNNINGHAM'S. [image of greenhouse] Greenhouse: 325 West William St. Telephone 143. Orders Promptly Attended to. DELAWARE, OHIO. SCHREYER BROS., THE ONLY EXCLUSIVE FURNITURE DEALERS in Delaware. We are thereby enabled to give customers better goods and later styles at less money than any dealer in Delaware. Give us a call. NO. 30 SOUTH MAIN STREET, DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 47) http://delawarecountymemory.org/files/original/3583f079702ec901f61421796e29cdb8.jpg eb310524b8f359af7066d7add8ca968f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 48] [corresponds to page 43 of Delaware Cook Book] DELAWARE COOK BOOK. 43 Drop Jelly. One quart fruit, one quart sugar. Put in porcelain kettle on back of stove, until sugar is dissolved, then allow to boil rap- idly twenty minutes. Pour into jelly glasses. MRS. E. J. REED. Dayton, Ohio. Blackberry Jam. To one quart berries, add one quart granulated sugar. Wash berries, turn into a colander. When drained, put into a new tin kettle one-half the berries, then one-half the sugar, then berries, then sugar. Let heat slowly, until sugar is melted. Watch closely; stir as little as possible. Cook until juice is jellied. MRS. RACHEL THOMAS. Orange Marmalade. Slice twelve oranges and six lemons very thin on plates, so as not to lose the juice, removing the seeds; pour into a basin with six pints cold water, and let it stand twelve hours. Boil for two and one-half hours, then add eight pounds white sugar, then boil three-fourths of an hour, and you will have thirteen glasses of good marmalade. MRS. J. K. NEWCOMER. BERVERLY W. BROWN. EDGAR C. ADAIR. B. W. BROWN & CO., "SPOT CASH" SHOE HOUSE. DELAWARE - OHIO. We Solicit Your Patronage and Guarantee Satisfaction. Title A name given to the resource Delaware Cook Book (p. 48) http://delawarecountymemory.org/files/original/132b89960c0266f082c17cc02abdf37d.jpg bcbdf98c02fe92a3ea9a5d8c2a60934c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 49] [corresponds to page 44 of Delaware Cook Book] 44 DELAWARE COOK BOOK. DESSERTS. "If all had their deserts, who'd 'scape a whipping."--Hamlet. Strawberry Shortcake. Make biscuit dough with Cleveland's baking powder; cut into large biscuit; bake, split, butter, and cover with mashed fruit; place on dish for the table, and over all pour a little sweet cream. MISS FIDELIA PERKINS. Strawberry Cake. One cup sugar, two eggs, one tablespoonful butter, one cupful sweet milk, three teaspoonfuls Cleveland's baking powder, three cupfuls of flour, or more, if not stiff enough; rub butter and sugar together; beat in the yolks, then milk; mix baking powder with flour; bake in jellycake pans. While hot, butter and add strawberries, crushed and sweetened to taste, between each layer of cake. Serve with rich cream or whipped cream. MISS EVA THOMAS. Apple Tapioca. One-half teacupful tapioca, five small apples. Soak tapioca three hours in one pint of water; pare and core the apples, fill the holes with sugar and stick two cloves in each; pour the tapioca over the apples in a pudding dish and bake till the ap- ples are tender. Be careful not to have the tapioca too thick. Eat with hard sauce or cream. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 49) http://delawarecountymemory.org/files/original/1e347bd6ae5b705a3f19113d04840711.jpg 6e006463c53e8b569733252c628a16c1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 50] [corresponds to page 45 of Delaware Cook Book] DELAWARE COOK BOOK. 45 Apple Dumplings. For paste take one-half pint sour milk, one-third teaspoon- ful soda, one-half cupful lard; rub in the flour; mix soft; roll out and cut in squares; pare apples and cut in halves; put one- half to each dumpling, and place them close together in a bread pan. Take one-half pint granulated sugar and fill the cup with boiling water; pour over and bake in a quick oven. Serve with cream. MRS. REV. NEIL. Apple Jack. Two eggs, one cup sugar, butter size of egg, two-thirds cup- ful sweet milk, one tablespoonful Cleveland's baking powder. Prepare apples as for pie and half fill a two-quart pan; pour the batter over the apples and bake twenty minutes. When done turn upside down on a plate, and stir into the apples butter and sugar; then sprinkle over sugar and cinnamon. MRS. J. L. KRAEMER. Apple Snow. One grated apple, sprinkled with sugar while grating, to prevent turning dark; drop into the white of one egg; beat thirty minutes. MISS FIDELIA PERKINS. Float. Put in a double kettle one and one-half pints of milk, let come to a boiling heat; then add the beaten yolk of one egg, two tablespoonfuls sugar, pinch salt, one dessertspoonful Kingsford's cornstarch, wet with a little milk. Mix all together; pour slowly into the boiling milk; let boil until it thickens; remove from stove; flavor with one teaspoonful vanilla; pour in dish; beat the white of the egg to stiff froth, drop with teaspoon over the top. MRS. ORIE SHUR. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 50) http://delawarecountymemory.org/files/original/f2640abd758b3f08df1f10d781a0065b.jpg b84b7a70109049339b7ee1dee2ffce6d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 51] [corresponds to page 46 of Delaware Cook Book] 46 DELAWARE COOK BOOK. Blanc Mange. Soak over night one-half cupful tapioca; put in custard kettle with eight tablespoonfuls sugar, little salt and one quart milk. After boiling fifteen minutes add whites of three eggs beaten very light; let boil three minutes, then add three table- spoonfuls Kingsford's cornstarch and three tablespoonfuls sugar dissolved with one-half pint milk and beaten yolks of three eggs; let boil up. After taking from stove, flavor, and serve cool, with jelly in center and whipped cream. MRS. LENA BRITTIAN. Strawberry or Orange Float. Yolks of three eggs, one tablespoonful butter, two table- spoonfuls Kingsford's cornstarch, a little sugar and salt. Mix well and pour into one pint of boiling milk; flavor to taste, placing the fruit in a dish covered well with sugar, and over this pour the hot mixture. If a glass dish is used put it in a silver spoon to prevent breaking. MRS. JAMES A. BARNES. Apple Dumplings. Make dough as for baking powder biscuit, roll out and cut in squares. Have ready apples cut in halves; roll each half in one of the squares of dough, place in baking pan close together, putting on top of each a little butter, sugar, cinnamon and flour, then fill in to half depth of dumpling with boiling water. Bake until a light brown. MRS. M. E. CALHOUN. Cherry Russe. Take the juice from one can black cherries, and with it make about a pint of jelly with gelatine; put it in the middle of a glass dish and around it arrange whipped cream with the cher- ries scattered over it. The gelatine should be clear and will look like opal. A very pretty and palatable dish. MRS. CORA CALHOUN LOWRY. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 51) http://delawarecountymemory.org/files/original/3ecf08844a340fc918b96fd405a286ce.jpg 624ba42f9f5b35df7ea47ccee176b468 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 52] [corresponds to page 47 of Delaware Cook Book] DELAWARE COOK BOOK. 47 Charlotte Russe. One quart whipped cream, whites of five eggs, six table- spoonfuls white sugar whipped with eggs; flavor to taste with lemon or vanilla. Line a dish with lady fingers, or sponge cake, and pour the russe in the center. To be served very cold. MRS. J. M. ARMSTRONG. Spanish Cream. One quart milk, one-half box Cox's gelatine, or eight sheets, four eggs, beaten separately, two tablespoonfuls granulated sugar, pinch salt, vanilla. Put gelatine in the milk and heat until gelatine is dissolved; then stir in the yolks and sugar beaten together; cook until a little thicker than float; stir in the whites well beaten; serve cold with cream. MRS. HATTIE FORGY. Spanish Charlotte. Place crumbs of stale cake or rolled crackers on the bottom of a pudding dish, and put a layer of any kind of jelly or fruit over them. Continue alternately until the dish is nearly full, making the crumbs form the top; pour a custard over it and bake. Serve with sauce or whipped cream. MRS. W. W. DAVIES. Spanish Cream. One-and-a-half quarts new milk, one-half box Cox's gelatine, one-half pound granulated sugar, six eggs. Flavor with vanilla; put the gelatine in the milk and set on stove until the gelatine is dissolved; do not let it boil. Beat the sugar and yolks very light, pour the milk on the beaten yolks; set it on the stove until it is as thick as cream, stirring it all the time. When thick, let it cool, then add the vanilla and whites of the eggs, beaten to a stiff froth, pour in cups and use next day. Can be served with lemon jelly. LEMON JELLY.--One-half box Cox's gelatine dissolved in one-half pint cold water, add one-and-a-half pints boiling water; one pound granulated sugar, rinds and juice of two lemons, one orange; strain through fine cloth; let stand until next day. MISS EVA WOTTRING. Title A name given to the resource Delaware Cook Book (p. 52) http://delawarecountymemory.org/files/original/175127bf1f55fcd5420ead05f4046c50.jpg 1899bec3a1ebce14f244d6cc26ebfc1f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 53] [corresponds to page 48 of Delaware Cook Book] 48 DELAWARE COOK BOOK. KINGSFORD'S OSWEGO CORN STARCH THE "ORIGINAL." Indispensable in Good Cooking. For the Laundry SILVER GLOSS Strongest and Best. Kingsford's "Pure" Starch Economical but Perfectly Pure. Laundro THE PERFECT COLDWATER STARCH T. KINGSFORD & SON, Manufacturers, OSWEGO, N.Y. Title A name given to the resource Delaware Cook Book (p. 53) http://delawarecountymemory.org/files/original/38b7a69063ece8acc31b20d95fd7187c.jpg 16bb1599faf6dfe701405ab54d396fd6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 54] [corresponds to page 49 of Delaware Cook Book] DELAWARE COOK BOOK. 49 PUDDINGS AND SAUCES. Suet Pudding. No. 1. One cup Orleans molasses, one cup chopped suet, one cup sweet milk, one teaspoonful soda. Dissolve soda in milk, a pinch of salt, one cup currants; any fruit can be added; raisins and citron, in any quantity desired. Boil in a bag, or steam in a dish two-and-a-half hours. MRS. M. A. MITCHELL. Suet Pudding. No. 2. One teacupful raisins, one cupful chopped suet, one cupful molasses, one cupful sweet milk, one teaspoonful soda, three cupfulls flour; flavor with cinnamon; steam three hours, and eat with hot sauce. MRS. J. F. LLOYD. Suet Pudding. No. 3. One cupful brown sugar, one cupful chopped suet, one cup- ful raisins, three cupfuls bread crumbs, one cupful flour, one cupful sour milk, with one teaspoonful soda, or one cupful sweet milk and three teaspoonfuls Cleveland's baking powder. Boil three hours, and make sauce to suit taste. MRS. LOUISE REYNOLDS. Suet Pudding, No. 4. One pint flour, one heaping teaspoonful baking powder, one teaspoonful salt, two teaspoonfuls cinnamon. Sift all in the flour; one-half pint chopped suet; mix well, then add one-half pint (full) each chopped raisins and dates, and one dozen English walnuts, chopped. Use milk or cold coffee to make a soft dough. SAUCE.--Two tablespoonfuls flour, one pint sugar; mix well into one cupful butter; pour over these one quart boiling water, and cook till it is full of bubbles. Flavor with one tea- spoonful each of vanilla and lemon extract. MRS. ANNA SEMANS NAVE. Title A name given to the resource Delaware Cook Book (p. 54) http://delawarecountymemory.org/files/original/c29c67d64e2aefed53c94a2fc2b76b2a.jpg 531cc6f1140c77bbaa0680f9394cfc83 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 55] [corresponds to page 50 of Delaware Cook Book] 50 DELAWARE COOK BOOK. Baroness Pudding. Three-fourths pound suet, three-fourths pound seeded raisins, three-fourths pound flour, one-fourth saltspoonful salt. Chop suet fine, and mix with raisins, salt and flour; moisten with the milk; stir well, and tie in a floured cloth wet pre- viously in warm water. Put pudding in boiling water, and let boil without ceasing for four-and-a-half hours. Serve with sifted sugar. MISS FLORETTE MCKENZIE. Orange Float. One quart water, juice and pulp of two lemons, one cupful sugar. After boiling fifteen minutes, add four tablespoonfuls Kingsford's corn starch, stirring all the time. When cold, pour over four or five pealed and sliced oranges. Over the top spread whites of three eggs, sweetened. LILLIAN M. ARMSTRONG. Apfel Charlotte. Line a granite pudding dish with a rich, puff paste, greas- ing it well before you do so. Chop up some apples quite fine, put on the crust, also some raisins (seeded), sugar and cinna- mon, then put another layer of paste and another layer of chopped apples, and so on until filled, making about three layers, the last being crust. Bake slowly and long to a nice dark brown. When baked turn the dish over on your plate and pudding will come out whole. MRS. J. G. ROSENTHAL. Baked Apples. Take one dozen medium-sized apples. Pare and core, leav- ing whole. About two hours before baking put a small table- spoonful of tapioca to soak in just enough water to cover. Place apples in a pan, which has first been buttered to prevent sticking, then fill inside of apples with a little sugar and flour mixed, sprinkling the tops with flour first, then sugar. Now add water enough to tapioca to make nearly a cupful, and spread evenly over all; cinnamon can be used if desired. Bake in hot oven, covering until apples are tender, then remove cover and let bake until a light brown, a dry apple would require a little water to be added while baking. MRS. S. E. ARMSTRONG. Title A name given to the resource Delaware Cook Book (p. 55) http://delawarecountymemory.org/files/original/62129eec0fa2c73c32a4a3bff93f58e1.jpg 32947d7148d4b584cdbb6e4bfd68aa6d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 56] [corresponds to page 51 of Delaware Cook Book] DELAWARE COOK BOOK. 51 Steam Pudding. 3 well-beaten eggs, 2/3 cupful sweet milk, 2 tablespoonfuls sugar, 1 tablespoonful butter, 1 tablespoonful Cleveland's baking powder., Raisins chopped fine; flour to make consistency of cake; fresh fruit or canned fruit of any kind may be used; the liquid poured off, as it would thin the batter; raspberries preferred; steam fifty minutes. SAUCE.--Butter, sugar, and one teaspoonful flour stirred to a cream, pour over it boiling water and cook a little while. MAUD KRAEMER. Rice Pudding Without Eggs. One-half cupful rice in two quarts of milk; sugar and nut- meg to taste. Bake slowly two hours. Steamed Pudding. 2 cupfuls whole wheat flour, or brown 1 cupful stoned raisins, 1/2 teaspoonful soda, 6 cupfuls sweet milk, 1/2 cupful molasses, 1/2 teaspoonful salt, Steam two-and-a-half hours and serve with cream sauce. PUDDING SAUCE.--One cupful sugar, two teaspoonfuls Kingsford's cornstarch mixed dry with the sugar, add a little salt and pour over one pint boiling water. Slice in half a lemon, or add other flavoring to suit taste. MISS FLORENCE DEAVER. Cottage Pudding. 1 cupful sugar, 1 cupful sweet milk, 3 cupfuls flour, 2 heaping teaspoonfuls Cleveland's baking powder, 2 eggs, 1/2 cupful butter, 1/2 cupful raisins. SAUCE. 1 cupful sugar, 1 teaspoonful vanilla or lemon, 3 tablespoonfuls butter, 1 pint boiling water, 3 heaping teaspoonfuls Kingford's cornstarch. Stir ingredients well and cook till clear. MRS. H. T. MAIN. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 56) http://delawarecountymemory.org/files/original/ee2e9c06510797dadb245b7e02cbf4d7.jpg b65a7dd61ab23764ec469a5833bdd0db Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 57] [corresponds to page 52 of Delaware Cook Book] 52 DELAWARE COOK BOOK. Cottage Pudding. 1 egg, salt, 1 1/2 cupfuls flour, 1 cupful sweet milk, 1 heaped teaspoonful butter, 2 small teaspoonfuls Cleveland's baking powder. Steam three-fourths hour. SAUCE FOR COTTAGE PUDDING. 1 cup sugar, 1 tablespoonful water, 1/4 cupful soft butter, 1 cupful fresh strawberries. Mix to a cream, butter, sugar and water, then stir in the fruit thoroughly. In winter plum, or other jams may be used. Cornmeal Pudding. 3 tablespoonfuls rounded, Akron meal 1 pint milk, 1 heaping teaspoonful butter, 1 egg, Wet meal with four tablespoonfuls cold water, and add to it one pint boiling water; cook two minutes briskly; add butter and a little salt. Pour into a pudding dish with the cold milk; sweeten to taste. When cool add egg well beaten. Bake slowly one-and-a-half hours. MRS. FRANCIS P. JUDD. Cornmeal Pudding. Bring one pint sweet milk to a boil, and slowly stir in a cup- ful of cornmeal. Remove from fire, and add a cupful of sugar, a little salt. Cool this with one pint cold milk, and add two or three eggs beaten up, then add one quart more milk. Bake from two to three hours. MISS CARRIE ROBERTS. Delicious Chocolate Pudding. Put two cupfuls stale bread crumbs, finely crumbed, into a well greased mould. Put one pint milk over the fire in double kettle. Beat three eggs with one cupful sugar, till light, add this to the hot milk; stir over the fire till it thickens, then re- move, add two ounces grated chocolate. Pour this while hot over the bread crumbs, and when cool stir in a cup of cream, whipped perfectly stiff and flavor with one teaspoonfulful vanilla. Serve very cold. MRS. NANCY R. WATSON. Title A name given to the resource Delaware Cook Book (p. 57) http://delawarecountymemory.org/files/original/867c686eab79b20e060c5a61ce45ab91.jpg 5474e46a2dbc4815d29c5f5f5b2785a7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 58] [corresponds to page 53 of Delaware Cook Book] DELAWARE COOK BOOK. 53 Pudding. Beat two eggs, one cup sugar, one tablespoonful butter to a froth, add one cupful milk, then gradually two cupfuls flour in which has been sifted on teaspoonful soda, two teaspoonfuls cream tartar. Bake. Serve with sour or whipped cream. MRS. W. H. DUCKWORTH. Orange Pudding. Two large oranges sliced and covered with one teacupful sugar; heat one pint milk; stir into the boiling milk, one egg, one tablespoonful Kingsford's corn starch, one tablespoonful sugar beaten together. When cooked pour over the oranges. Let it stand till next day before eating. MISS FIDELIA PERKINS. A Rich Prune Pudding. 1 cup cooked prunes, 1/2 cup pulverized sugar, Whites of four eggs, beaten, 1/2 teaspoonful cream tartar. Flavor with vanilla; bake fifteen minutes. Eat with whip- ped cream. MRS. ED GREINER. Orange Pudding. Cut up oranges in small pieces to make a thick layer on the bottom of a pudding dish. Make a thick boiled custard, and when cool pour over the oranges. Make a meringue of the whites of the eggs, spread over the top and slightly brown in the oven. MRS. W. W. DAVIES. Date Pudding. 1 cupful sour milk, 1 spoonful butter, Spices to suit, 1 cupful sugar, 1 teaspoonful soda. 1 pound dates with stones removed. Stir quite stiff with Graham flour, and steam two hours. Serve with cream and sugar, or sauce. MRS. M. B. SHUR, SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 58) http://delawarecountymemory.org/files/original/89aef09898f17eb98977283956d78335.jpg 6919988829e673e4076beea80d7c0507 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 59] [corresponds to page 54 of Delaware Cook Book] 54 DELAWARE COOK BOOK. Fig Pudding. 1/2 pound figs, 5 tablespoonsful powdered sugar, 2 eggs, 1/2 pint dry bread crumbs, 3 tablespoonfuls butter, 1 cupful milk. Chop figs fine and mix with butter, and by degrees add other ingredients; butter and sprinkle; mould with bread crumbs, pour in pudding, cover closely, and boil three hours. Serve with lemon sauce. MRS. GEO. CLARK. Make a date pudding in the same way, using chopped dates in- stead of figs. MRS. LENA BRITTAIN. Banana Pudding. 1 quart milk, 1/2 cupful sugar, 3 eggs, 2 tablespoonfuls Kingsford's corn- starch, dissolved in milk. Boil milk with pinch of salt, and lump butter, then add eggs and sugar well beaten, and lastly cornstarch. Pour this over four sliced bananas. MRS. E. E. HYATT. Peach Pudding. 1 cupful sweet milk, 2 tablespoonfuls butter, 1 cupful sugar, 1 egg. One and one-half tablespoonfuls Cleveland's baking powder sifted in enough flour to make a thick batter. Pour this into a baking dish, and cover it over thickly with halves of peaches, either fresh or canned. Bake the pudding in a quick oven, and eat while hot with following sauce: 1 heaping tablespoonful butter, 1 cupful hot water, 1/2 teaspoonful vanilla, 1 heaping tablespoonful sugar, 1 tablespoonful flour. Melt the sugar and butter, then add the flour, water and vanilla; stir it continually until it becomes thick. MRS. A. KIRK. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 59) http://delawarecountymemory.org/files/original/9852c0df33e3628d3d0e7128d08163e7.jpg 321f60579a33110d979a1515a6a3a258 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 60] [corresponds to page 55 of Delaware Cook Book] DELAWARE COOK BOOK. 55 Hard Sauce. Have in readiness a warm but not hot bowl, and in it place one cupful powdered sugar, one-fourth cupful butter, one tea- spoonful vanilla, and beat until well creamed. Arrange the sauce upon a pretty dish and set in a cool place until required. This sauce may be used with hot pudding of any kind. MRS. DR. NEIL. Fresh Peach Meringue Pudding. Little more than one pint milk, yolks of two eggs, two scant dessert spoonfuls Kingsford's cornstarch, small lump but- ter, not quite one-half cupful granulated sugar. Cut ripe peaches, put two layers in pudding dish. Sprinkle each layer with sugar. Make a custard of the milk, cornstarch, butter, yolks and sugar, and one teaspoonful vanilla. Boil until it thickens. Pour care- fully over the peaches. Bake twenty minutes in a quick oven. When done spread the whites of the eggs beaten to a stiff froth with two tablespoonfuls sugar on top and brown. Serve with cream. MRS. ORIE SHUR. Apple Pudding. Fill a baking dish with apples or any fruit. Into a pint of milk, sour or sweet, stir a little salt, and flour enough to make a stiff batter. Pour it over fruit. Bake. Serve with cream or sauce. MRS. M. A. MITCHELL. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 60) http://delawarecountymemory.org/files/original/bd60677a2bff6c4933f3382dd269bfdc.jpg 68a4f787428709bf607e08da3175e0a2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 61] [corresponds to page 56 of Delaware Cook Book] 56 DELAWARE COOK BOOK. PIES. Plain Pie Crust. Three cupfuls flour, one cupful shortening rubbed well through the flour; wet with cold water. Mould it as little as possible. This makes crust for two pies. MRS. BARBARA JOHNSON. Mince Meat. 5 lbs. meat, 1 lb. suet, 1 gal. fine chopped apples, 1 qt. boiled cider, 1 qt. granulated sugar, 1 lb. dried currants, 1 lb. seedless raisins, 1 oz. oil of cinnamon, 1 preserved lemon, 1 preserved orange, Citron, the same amount, Slice the lemon, orange and citron into thin slices. Over this pour hot water and let stand till tender. Then mix with the other ingredients. Mix thoroughly. Seal and let stand two weeks. MRS. R. M. THOMAS. Mince Meat. Two quarts apples, one quart beef, two ounces suet or but- ter, all chopped fine. 1 teaspoonful salt, 2 teaspoonfuls cinnamon, 1 teaspoonful nutmeg, 1 " cloves, 1 cupful boiled cider, 1 cupful stock in which beef was boiled, 1 pint raisins seeded and cut in halves, 3 cupfuls sugar, MRS. BARBARA JOHNSON. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 61) http://delawarecountymemory.org/files/original/87bfdc07f68f9c18ba9f9c720cac299b.jpg 23a16b4ff2e4754e1b55932ccc8e5806 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 62] [corresponds to page 57 of Delaware Cook Book] DELAWARE COOK BOOK. 57 Dried Apple Pie. One pound dried apples, one cupful sugar, cinnamon and nutmeg to taste. Line four medium-sized tins. Cook apples thoroughly, and after cooling mash with hand, taking out all hard pieces. Add sugar, spices, and enough water to make the four pies. Bake with top cover. MRS. MARY H. SEEDS. Mock Pineapple Pie. 1 cupful stewed apples, 1 egg, 1 tablespoonful, heaped, sifted flour, 1/2 cupful granulated sugar, 1 tablespoonful vinegar, Beat yolk of egg, add apple, flour, sugar, and vinegar, and if apple is not very tart a little more vinegar or lemon juice. Bake with one crust. When quite cool add meringue of white of egg and one tablespoonful sugar. Brown or set in a very moderate oven or it will fall. Flavor pie and meringue with pineapple. MRS. FRANCES P. JUDD. Apple Custard Pie. Pare, core, slice into eighths, medium-sized apples. Place these in single layer over the paste. Make a custard as for ordi- nary custard pie and pour over the apples with bits of butter. Flavor to taste. Bake without upper crust. MRS. C. F. GRAFF. Lemon Pie. One pint milk or water, yolks of two eggs, scant one-half cupful flour, mixed with milk or water, one cupful sugar, one tablespoonful butter. Stir in one grated lemon. Bake in good crust. This makes two pies. Beat the whites of two eggs with two tablespoonfuls sugar for the top. Brown in the oven. MRS. E. T. ARTHUR. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 62) http://delawarecountymemory.org/files/original/5b47ff334d29764e0178d23d77a407b5.jpg 337259cf7f7a267ab9628d816b583a24 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 63] [corresponds to page 58 of Delaware Cook Book] 58 DELAWARE COOK BOOK. Lemon Pie. One tablespoonful cornstarch dissolved in a little cold water, then add one-half pint boiling water and piece of butter size of a walnut, two eggs, (reserving the white of one for top of pie), three tablespoonfuls sugar, juice and part of rind of one lemon. MRS. ELLA M. SMITH. Lemon Custard Pie. One large cupful sugar, three (medium) tablespoonfuls flour, two lemons, yolks of two eggs, whites of four eggs, two pints boiling water. Line three medium-sized tins. Mix well the sugar and flour, and stir while adding boiling water. This will produce a thick paste, to which add the juice and grated rind of lemons, also egg yolks. This should fill the tins about as full as an ordinary custard pie. When almost done take from oven and spread over tops whites of eggs. Add three teaspoonfuls sugar to eggs while whipping. Use same day. MISS MABEL SEEDS. Lemon Pie. 2 lemons (if small), 1 cupful sugar, 1 tablespoonful Kingsford's cornstarch, 3 eggs, Butter the size of an egg, 1 cupful water. Put sugar, water, butter, juice of two lemons, and grated rind of one in a saucepan. Place on the stove until it boils. Wet the starch in a little cold milk and thicken the above with it. Just before removing from the stove add the beaten yolks of the three eggs. The crust must be baked before filling and the beaten whites used for top of pie. Lastly, put in oven to lightly brown the whites of eggs. MRS. SADIE MOYER CHATTERTON. Cream Pie. Line a pie tin with paste as for custard pie. To the whites of two eggs add two tablespoonfuls of stugar and one pint sweet cream. Bake till set. MRS. KRAEMER. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and cent 15 Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 63) http://delawarecountymemory.org/files/original/9786c4195b8fdddf741989089c7aa368.jpg 9ab922c23b4137ad159993438d84183a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 64] [corresponds to page 59 of Delaware Cook Book] DELAWARE COOK BOOK. 59 Cream Pie. Place one pint milk in a kettle of water until hot (not boil- ing); add one cupful white sugar, one-half cupful flour and two eggs well beaten. Stir rapidly until thoroughly cooked. Fla- vor with vanilla. Pour over crust which has been previously baked. Beat the whites of two eggs to a stiff froth, and add three tablespoonfuls powdered sugar. Pour over the custard and put in the oven until a light brown. To be eaten cold. MRS. V. R. DUCKWORTH. Cream Pie. Beat the whites of three eggs; add two tablespoonfuls of flour; a teacupful of sugar and a pint of cream; flavor with extract of lemon; pour into pans lined with rich crust and bake. MRS. H. T. MAIN. Apple Cream Pie. This has but one crust which should not be rolled too thin. First mix well together one tablepsoonful each of sugar and flour, and spread evenly over the bottom of the crust, then fill in with thin slices of tart apples. Season with cinnamon or nutmeg, add another spoonful flour and plenty of sugar, then fill up with rich cream just beginning to sour, about one-half tea- cupful being required. Bake well, and eat before fairly cold, or else put in oven and warm before eating. Milk and cream mixed may be used, but the thick cream makes the richest pie. MISS CYNTHIA SMITH. Pumpkin Pie. 2 eggs, 1/2 cupful sugar, 1 cupful pumpkin, 1/2 pint milk. One-half teaspoonful ginger, salt, a small piece of butter. This makes one pie. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 64) http://delawarecountymemory.org/files/original/d45b9636d5274bb5f25ef18338003ebb.jpg 7525da88cc3cf5da4bf7bbd773affbd5 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 65] [corresponds to page 60 of Delaware Cook Book] 60 DELAWARE COOK BOOK. Peach Pie. Line a pieplate with a rich pie crust, cover thickly with peaches that have been pared and sliced fine, (canned peaches may be used when others are not to be had), adding sugar; cover with strips of dough and bake quickly. If you do not mind the expense, spread over the peaches a meringue made by whipping the whites of two eggs to a stiff froth, sweetening with a tablespoonful of pulverized sugar, for each egg; flavor with vanilla; set back in the oven until the meringue begins to color. Take out carefully. Eat cold. Delicious served with cream. MRS. J. G. ROSENTHAL. Buttermilk Pie. 1 cupful sugar, 2 cupfuls buttermilk, Nutmeg to taste, Yolks of 3 eggs, 1 tablespoonful of flour, 1 tablespoonful butter. Whites of eggs for frosting. This makes two pies. MRS. KATHARINE BARGE. PRESERVALENE WILL KEEP Milk and Cream Sweet and Fresh in any kind of weather, and Preserve Butter and Eggs for One Year. SOLD BY PRESERVALENE MANUFACTURING COMPANY, NEW YORK. F. M. LOADER, AGENT. DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 65) http://delawarecountymemory.org/files/original/d266a737df0d68bb7c18e2c82836becf.jpg eac7e0e692c08e80c168c46455d8eaa1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 66] [corresponds to page 61 of Delaware Cook Book] DELAWARE COOK BOOK. 61 CAKES. A labor-saving way of making cake is to measure out the sugar, flour and baking powder that the recipe calls for, and sift all together several times. Beat the required number of eggs, soften the butter, but do not melt it, add the milk and flavoring, stir in the above mixture and beat five minutes. Place the loaf in a well heated oven and bake until done. When cut you will find a fine-grained, light, delicious cake, with half the usual labor. White Cake. No. 1. 1 cupful butter, 2 cupfuls sugar, 3 cupfuls flour, Whites of 4 eggs, 1 cupful milk, 2 teaspoonfuls Cleveland's baking powder, 2 teaspoonfuls lemon, orange or va- nilla. Bake in square pan and cut in squares. Chocolate icing for same: two cupfuls granulated sugar; cover with hot water and boil until it will harden in cold water. Pour over the whites of two eggs, beaten stiff, and beat; add two squares of Baker's chocolate grated, and continue beating until cool enough to spread on the cake. MRS. D. C. THOMAS White Cake. No. 2. 1/2 cupful butter, 1 1/2 cupfuls sugar, 1/2 cupful milk, 2 1/2 cupfuls flour, 2 teaspoonfuls Cleveland's baking powder, Whites of 4 eggs. MRS. JENNIE STANLEY. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 66) http://delawarecountymemory.org/files/original/090ccb6f576451b556f990f4772103cd.jpg 810ce243b6bdc3a92e2b406a4924bdb3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 67] [corresponds to unlabeled page 62 of Delaware Cook Book] AN OPEN LETTER. To Messrs Baker & Cook: It is a fact that SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are positively better than many other brands sold at double the price. They are fine, rich flavors at low prices, and the delight of Bakers and Cooks. Try Souders' Extracts, get a good flavor and save money. They are sold on a guarantee by Your Friends, The Grocers. Made only by THE ROYAL REMEDY & EXTRACT CO., DAYTON, OHIO. [image of vanilla with label: SOUDERS' ELEGANT FLAVORING EXTRACTS REGULAR VANILLA PREPARED Only by the ROYAL REMEDY & EXTRACT DAYTON.O. Title A name given to the resource Delaware Cook Book (p. 67) http://delawarecountymemory.org/files/original/d37263728420da43d6cca01aee170c6d.jpg 82a27bbfa8de539c88a956d616173c0f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 68] [corresponds to page 63 of Delaware Cook Book] DELAWARE COOK BOOK 63 Snowdrift Cake. 1/2 cupful butter, 2 cupfuls sugar, 1 cupful milk, 3 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder, Whites of 5 eggs, Lemon or vanilla. MRS. HENRY BEVAN. Watermelon Cake. WHITE PART. 1 cupful butter, 2 cupfuls sugar, 1 cupful milk, 3 1/2 cupfuls flour, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda, Whites of 8 eggs, RED PART. 1/2 cupful butter, 1 cupful red sugar, 1/2 cupful milk, 2 cupfuls flour, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda, Whites of 4 eggs, 1 cupful raisins. Dissolve soda in a little warm water; sift cream tartar in the flour. Bake in large pan with tube in center, putting red part around the tube, white outside. Best to have two persons fill in, one the red, the other the white, going round the tube till full. MRS. MAGGIE ZIMMERMAN. Lemon Cake--Yellow Icing. 1/2 cupful butter, 2 cupfuls sugar well sifted, 3/4 cupfuls milk, 3 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder sifted 5 times with flour, Whites of 6 eggs well beaten. Cream butter and sugar, add whites of eggs, then milk and flour alternately, (part of one and part of another), until all is added. Bake in three layers. FOR FILLING.--Cook in a double boiler; one cupful sugar, butter size of walnut, yolks of three eggs, and grated rind of one large or two small lemons, saving out the juice; when nearly done, or thick, add juice. For icing top and sides, use remaining yolks of three eggs thickened with sugar, beaten same as white icing. MRS. M. E. CALHOUN. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 68) http://delawarecountymemory.org/files/original/723713c38cabf1c71ca4fed2f5bb58f3.jpg 48748e8c13eb7435996432e13dd75d5d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 69] [corresponds to page 64 of Delaware Cook Book] 64 DELAWARE COOK BOOK Brown Stone Front. CHOCOLATE MIXTURE. 3/4 cupful chocolate or 1/2 cupful best cocoa, 3/4 cupful brown sugar, 1/2 cupful milk, 1 teaspoonful vanilla, Yolk of one egg, CAKE MIXTURE. 1/3 cupful butter, 1 cupful brown sugar, 1/2 cupful milk, 2 eggs, 2 cupfuls flour, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda. Boil chocolate mixture to a cream and cool. Granu- lated sugar may be used in both mixtures instead of brown sugar, in which case omit two tablespoonfuls of flour, and add two of corn starch. Stir cake mixture, then add chcolate mixture and beat thoroughly. Bake in three layers, using buttered paper in bottom of baking tins, and put together with white frosting. MISS CYNTHIA SMITH. Blackberry Jam Cake. 1 cupful butter, 2 cupfuls sugar, 3 eggs, 2 cupfuls flour, 1 cupful jam (blackberry or raspberry) 3 tablespoonfuls sour cream 1 teaspoonful soda dissolved in cream 1 teaspoonful nutmeg, 1 teaspoonful cinnamon, 1 teaspoonful cloves. Bake in two layers, and put together with icing. MISS FLO. B. ARMSTRONG. Spice Cake. 1 cupful brown sugar, 1 cupful maple molasses, 3 eggs, yolks and whites beaten sep- arately, 1 cupful sour milk, 3 1/2 cupfuls flour, 1 teaspoonful soda, in the milk, 1 teaspoonful Cleveland's baking powder, in the flour. MRS. J. A. CLINGAN. Spice Cake. 1 cupful brown sugar, 1 cupful maple molasses, 3 eggs, yolks and whites beaten sep- arately, 1 cupful sour milk, 3 1/2 cupfuls flour, 1 teaspoonful soda, in the milk, 1 teaspoonful Cleveland's baking powder, in the flour. MRS J. A. CLINGAN. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 69) http://delawarecountymemory.org/files/original/af1f2b4d20933df8419db5fb84fd3cf3.jpg 908f35b26689d15ad3465cd56bbfb8d2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 70] [corresponds to page 65 of Delaware Cook Book] DELAWARE COOK BOOK 65 Chocolate Caramel Cake. 1/2 cupful butter, 1 1/2 cupfuls granulated sugar, 1 cupful milk or water, 3 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder, Whites of 4 eggs. Bake in layers. FILLING.--Whites of four eggs beaten to a stiff froth, one and one-fourth pounds XXXX sugar added gradually; flavor to taste. Spread on layers and allow to stand until cold. Melt two squares Baker's chocolate in a small dish, over the teakettle, and spread over layers. MRS. CHRISTIAN RIDDLE. Chocolate Cake. 1/2 cake Baker's chocolate, grated, 1 cupful sugar, 1/2 cupful milk, Yolk of 1 egg. Cook until well dissolved; let it cool while mixing the cake, then flavor with vanilla. CAKE MIXTURE. 1/2 cupful butter, 1 cupful sugar, 2 eggs. 1/2 cupful milk, 2 cupfuls flour, 2 teaspoonfuls Cleveland's baking powder, Add the chocolate mixture and bake in layers. For icing, boil one cup granulated sugar, and one fourth cup water until it ropes; pour over the white of one egg, beaten stiff; beat until cool; flavor with vanilla and spread between the layers. MRS. DR. NEIL. Chocolate Cake. Whites of 3 eggs, 2 cups sugar, 2 large tablespoonfuls butter, 1 cupful milk, 3 cups flour, 2 teaspoonfuls Cleveland's baking powder. Bake half of batter in two pans; to the remainder add one- half cup grated chocolate and bake in two pans. Put together with icing, arranging light and dark in alternate layers. MRS. W. A. SMITH. Title A name given to the resource Delaware Cook Book (p. 70) http://delawarecountymemory.org/files/original/d42b94117df97da32f9da6c8677105fe.jpg ee52f85cc0dae5aea366465de60e2590 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 71] [corresponds to page 66 of Delaware Cook Book] 66 DELAWARE COOK BOOK Chocolate Cake. 1/2 cupful butter, 1 1/2 cupfuls sugar, 1/2 cupful milk (scant), 2 cupfuls flour, 2 teaspoonfuls Cleveland's baking powder, 1 teaspoonful vanilla, Whites of four eggs. Bake in layers. For filling, one cup sugar and seven table- spoonfuls water, boiled together five minutes. Pour over the white of an egg, beaten stiff; beat until cold, then add two tablespoonfuls melted chocolate, and spread. MISS ANNA CLINGAN. Chocolate Cream Cake. 1/2 cupful butter, 1 1/2 cupfuls granulated sugar, 3 cupfuls flour, 1 cupful milk, 2 teaspoonfuls Cleveland's baking powder, Whites of three eggs. Bake in layers. For filling, beat whites of three eggs to a stiff froth, add enough XXXX pulverized sugar to make a stiff cream; spread on layers and cool. Melt eight tablespoonfuls Baker's chocolate and spread over layers. MRS. ORIE SHUR. Chocolate Cake. 2 cupfuls butter, 2 cupfuls sugar, 2/3 cupful milk (scant), 1/2 cupful Kingsford's cornstarch, 2 1/2 cupfuls flour, sifted with 3 teaspoonfuls Cleveland's baking powder, Whites of six eggs. Bake in layers. For the chocolate icing take one and one- half cupfuls milk, one cupful sugar, a small piece of butter and nearly a bar of sweet chocolate. Cook until thick enough to spread, stirring all the time. MRS. A. KIRK. Cocoanut Cake. 1 cupful sugar, 1/3 cupful butter, Whites of 3 eggs, 1 1/2 cupfuls sweet milk, 1/2 cupful flour, 2 teaspoonfuls Cleveland's baking powder, Bake in layers. Put together with icing, upon which spread one grated cocoanut, covering the top and sides thickly with the same. MISS CARRIE BARGE. Title A name given to the resource Delaware Cook Book (p. 71) http://delawarecountymemory.org/files/original/df97ebac0a859e95f282b7b061579439.jpg 589d875e00db53e393b20df159c161ef Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 72] [corresponds to page 67 of Delaware Cook Book] DELAWARE COOK BOOK 67 Ribbon Cake. 1 cupful butter, 2 1/2 cupfuls sugar, 4 eggs, 1 cupful milk, 4 cupfuls flour, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda, Reserve half the mixture and add to it 1 cupful raisins, 1 cupful currants, 1/4 pound citron, 2 tablespoonfuls molasses, Cinnamon, cloves and nutmeg to taste. Roll fruit in flour. Bake in layers. Put together with icing. MRS. W. W. WILLIAMS. Roll Jelly Cake. 3 eggs, yolks and whites beaten sep- arately, 1 cupful pulverized sugar, 3 tablespoonfuls milk, 1 1/2 cupful flour, 1 teaspoonful Cleveland's baking powder. Bake in dripping pan. Put cake on damp towel when taken from oven. Spread with jelly and roll. MRS. W. A. SMITH. Cold Water Sponge Cake. 4 eggs, whites and yolks beaten sepa- rately, 1 3/4 cupfuls sugar, rolled fine, 1/2 cupful cold water, 2 cupfuls flour. Add whites last, stirring in lightly. MRS. M. E. CALHOUN. Bride's Cake. 1/2 cupful butter, 2 cupfuls sugar, 1 cupful cold water, 2 cupfuls flour, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda, Flavor with almond or to taste, Whites of five eggs. MRS. W. W. WILLIAMS. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 72) http://delawarecountymemory.org/files/original/9d8f1e63de299469d9b8984d83b954e5.jpg d4b83560df77a912adf6e4776d0c5f8b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 73] [corresponds to page 68 of Delaware Cook Book] 68 DELAWARE COOK BOOK Minnehaha Cake. 1/2 cupful butter, 1 1/2 cupfuls sugar, 2/3 cupful milk, 2 large cupfuls flour, 2 teaspoonfuls Cleveland's baking powder, Whites of 6 eggs, or 3 whole eggs. Bake in layers. For filling take one large cupful sugar and a little water boiled until brittle when dropped in cold water. Stir quickly into the well beaten whites of two eggs; add one cupful raisins, stoned and chopped fine, or one cupful chopped hickorynuts. Spread between layers and over top. MRS. E. F. ARTHUR. Fig Cake. 1 cupful butter, 2 cupfuls sugar, Whites of 7 eggs, 1 cupful milk, 3 1/2 cupfuls flour, 2 teaspoonfuls Cleveland's baking powder. Bake in layers. For filling chop one pound figs and cook until soft with one cupful water and one-half cupful sugar. MRS. E. E. HYATT. Cassuth Cake. 1/2 cupful butter (scant), 1 cupful brown sugar, 1/2 cupful molasses, 1 cupful milk, 2 1/2 cupfuls flour, 1 teaspoonful soda, 1 cupful chopped raisins and nuts (hickory or almond), 1/2 nutmeg, 1/2 teaspoonful cloves, 1/2 teaspoonful cinnamon. MRS. M. B. SHUR. Sunshine Cake. 1 cupful powdered sugar, Whites of 7 eggs, Yolks of 5 eggs, 1 cupful flour (scant), 1/2 teasponful cream of tartar, Salt, Orange flavoring. Bake fifty minutes. MRS. J. MARKEL. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 73) http://delawarecountymemory.org/files/original/2a9a4faa711611b3c952fbe117769525.jpg 683950111245615152366a94d6304fea Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 74] [corresponds to page 69 of Delaware Cook Book] DELAWARE COOK BOOK 69 Angel Food. 1 1/4 cupfuls granulated sugar, 1 cupful flour, Whites of 9 large or 10 small eggs, 1/2 teaspoonful cream of tartar. Sift flour and sugar together six times. Beat eggs very light. When half beaten sprinkle in a pinch of salt, the cream of tartar and a teaspoonful of vanilla. Lastly stir in very light- ly the sugar and flour. Put in ungreased pan. Bake forty min- utes. When taken from oven turn the pan upside down till the cake is cool. MISS FIDELIA PERKINS. Devil's Food. FIRST PART. 1 cupful brown sugar, 1 cupful butter, 1/2 cupful sour milk, 2 cupfuls flour, 2 eggs, 1 teaspoonful soda in the flour, SECOND PART. 1 cupful brown sugar, 1 cupful chocolate, 1/2 cupful milk put on stove to dis- solve--not boil; cool and stir into the first part, Bake in layers. FILLING. 2 cupfuls brown sugar, 1/2 cupful sweet milk, 1/2 cupful butter. Melt together, cool, and put between the layers. MRS. GEO. CLARK. Loaf Cake. 3/4 cupfuls butter, 2 cupfuls pulverized sugar, 1 cupful milk, 3 cupfuls flour, 3 scant teaspoonfuls Cleveland's bak- ing powder, Whites of 6 eggs, MRS. EUGENE POLLOCK. A Good Cake. 1/2 cupful butter, 1 1/2 cupfuls sugar, 1/2 cupful milk, 2 cupfuls flour, 1 teaspoonful Cleveland's baking powder, 1/2 teaspoonful vanilla, Whites of 4 eggs. MISS JENNIE BOWDLE. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 74) http://delawarecountymemory.org/files/original/82015801a8901bbe20fd6293a8737fe8.jpg 3ccdde19d894f133c001797d54349869 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 75] [corresponds to page 70 of Delaware Cook Book] 70 DELAWARE COOK BOOK Sponge Cake. 6 eggs, 1 cup powdered sugar, 2 cupfuls flour, sifted twice. Beat eggs and sugar three-quarters of an hour, add flour with as little stirring as possible, and bake in a moderate oven half an hour. MISS JOE ANDERSON. Corn Starch Cake. 1 cupful butter, 2 cupfuls sugar, 1 cupful milk, 1 cupful Kingsford's corn starch, 2 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder, Whites of 6 eggs, MRS. E. E. HYATT. Coffee Cake. 1/2 cupful butter, 1/2 cupful lard, 2 cupfuls sugar, 3 eggs, reserving whites of 2 for icing, 1 cupful strong coffee, 1 1/2 cupful chopped raisins, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 1 teaspoonful nutmeg, 1 teaspoonful soda. Dissolve soda in coffee; flour to thicken. Bake in layers. MRS. E. M. ARCHER. Orange Cake. Yolks of 5 eggs and whites of 4, beaten separately, 2 cupfuls sugar, 1/2 cupful water, 2 cupful flour, 2 teaspoonfuls Cleveland's baking powder, Juice and grated rind of two oranges, A little salt. Bake in layers. For filling, take the juice and rind of two oranges, one-half cupful sugar, one and one-half teaspoonful gelatine; boil ten minutes; spread between layers and cover the whole with frosting. MISS LIZZIE EDWARDS. Raisin Cake. 1 cupful sugar, 1 egg, 3/4 cupful water, 3 tablespoonfuls butter, 2 1/2 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder. 1 cupful raisins, seeded. MRS. BEVAN. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 75) http://delawarecountymemory.org/files/original/47ab32cae2eb75ed508d607a7a2d752d.jpg 0becf44250a6e26badf3c0cee34c364d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 76] [corresponds to page 71 of Delaware Cook Book] DELAWARE COOK BOOK 71 Simple Sponge Cake. 3 eggs, 1 cupful powdered sugar, 1 cupful flour, 1 tablespoonful water, 1 teaspoonful Cleveland's baking powder, 1 teaspoonful vanilla or lemon. Bake twenty minutes in a quick oven. MRS. J. A. MARKEL. Custard Cake. 3 eggs, 1 cupful sugar, 4 tablespoonfuls milk, 1 1/2 cupfuls flour, 2 teaspoonfuls Cleveland's baking powder. Bake in layers. CUSTARD FILLING.--Cook together one cupful milk, one- half cupful sugar, one egg well beaten, butter size of walnut, and Kingsford's cornstarch to thicken. Flavor and spread be- tween the layers. MRS. W. A. SMITH. Almond Custard Cake. Whites of 10 eggs, 1 cupful butter, 2 1/2 cupfuls pulverized sugar, 3/4 cupful milk, 4 cupfuls sifted flour, 4 small teaspoonfuls Cleveland's bak- ing powder. FILLING.--One cupful blanched almonds chopped, one cup- ful pulverized sugar, one cupful sour whipped cream flavored with vanilla and almond. ORDER OF EXERCISES.--First cream the butter, then add sugar little by little, then add eggs and flour alternately, the eggs having been beaten stiff, and flour and baking powder sifted together. Lastly, add the flavoring. MRS. A. J. HAZLETT. Bread Cake. 1/2 lb. butter, 1 lb. sugar, 2 lbs. light bread dough, 4 eggs, 1 cupful raisins, 1 cupful English currants, 1 cupful dates, Cinnamon. 1 teaspoonful soda. (See table weights and measures, page 7). Bake at once in a slow oven. MRS. A. BISHOP. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 76) http://delawarecountymemory.org/files/original/7245d5749b2353c8ca7e38006fbd1784.jpg f7644961042354fc7cbe90c811f55beb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 77] [corresponds to page 72 of Delaware Cook Book] 72 DELAWARE COOK BOOK Queen Cake. 1 cupful butter, 2 cupfuls sugar, 1/2 cup milk, 3 cupfuls flour, 2 tablespoonfuls Cleveland's baking powder, Whites of 7 eggs, 1 cupful citron, chopped fine, 1/2 pound chopped almonds, 1 cupful cocoanut, Add fruit last. Bake in a moderate oven. MRS. DR. NEIL. Cincinnati or Pork Cake. 1 lb. pork (free from lean or rind), chopped fine, 2 cupfuls boiling water or coffee, (coffee is best), pour over it and let cool, 2 cupfuls sugar, 1 cupful molasses, 7 cupfuls flour, 1 large teaspoonful soda, 1 teaspoonful cloves and cinnamon, 2 lbs. raisins, 1/4 lb. citron. Bake two and one-half hours. MRS. W. W. WILLIAMS. Fruit Cake. 1 lb. butter, 1 lb. powdered sugar, 12 eggs, 1 lb. browned flour, 1 lb. raisins, 1/2 lb. citron and lemon peel, 2 teaspoonfuls mixed spices, (cloves, allspice and cinnamon), 1 grated nutmeg, 1 lb. currants. (See tables of weights and measures, page 7). Brown the flour and let it cool before using. Mix sugar and butter to a cream, add beaten yolks of eggs, then fruit and spices which have been mixed with the brown flour. Bake three hours and let it remain in the oven until the oven is cold. It will keep for months. MRS. J. M. ARMSTRONG. Good Eggless Cake. 1/2 cupful butter, 1 1/2 cupfuls sugar, 1 cupful sour milk, 3 cupfuls flour, 1 small teaspoonful soda, 1 cupful chopped raisins, cinnamon and nutmeg, MISS FIDELIA PERKINS. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 77) http://delawarecountymemory.org/files/original/183a1ef3bd098f5137f8a7acfe1ec04d.jpg f67d200a6ce9f8d98a45c0f3dc08e3a3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 78] [corresponds to page 73 of Delaware Cook Book] DELAWARE COOK BOOK 73 Thanksgiving Fruit Cake. 1 cupful butter, soft, 1 pound black sugar, 1 cupful N. O. molasses, 1 cupful strong coffee, 4 eggs, yolks and whites beaten sep- arately, 1 pound raisins, 1 pound currants, 1/4 pound citron, 1 tablespoonful spice, Alum size of kernel of corn, dissolved in hot water. One teaspoonful soda, added the last thing before the flour; add flour, not too stiff, and bake slowly. Put in a cool oven and let the cake and oven heat together. MRS. ARNOLD O. BROWN. Fig Cake. WHITE. 2/3 cupful butter, 2 cupfuls sugar, 2/3 cupful milk, 3 cupfuls flour, 3 teaspoonfuls Cleveland's baking powder, Whites of 8 eggs, Bake in two pans. GOLD. 1/2 cupful butter, 1 cupful sugar, 1/2 cupful milk, 1 1/2 cupfuls flour, 1 1/2 teaspoons Cleveland's baking powder, 1 teaspoonful allspice, 1 teaspoonful cinnamon, Yolks of 7 eggs. Put half the gold part in a pan cover closely with halved figs, sifted with flour, then put in the rest of the yellow dough. When baked, place the gold cake between the two whites, with icing between the layers and on top. MRS. HORTENSE CAMP LEE. Filbert or Hazelnut Tart. 1 pound nuts, 14 stale lady fingers, 10 eggs, 1 1/2 pounds granulated sugar, 1 lemon. Crack nuts, and grate or powder the kernels; powder lady fingers with a rolling-pin; beat yolks of eggs and sugar to a cream; add powdered nuts, setting aside a handful of the coarser pieces for us on the layers. Add grated lemon peel and juice and the powdered lady fingers; beat well together, then add slowly the beaten whites of the eggs. Bake slowly in two jelly pans. Moisten confectioner's sugar with a little water and spread over the layers, sprinkling the coarser grated ker- nels between and on top of the layers. MRS. MORK. Title A name given to the resource Delaware Cook Book (p. 78) http://delawarecountymemory.org/files/original/db697444e1dd83bdbe9899d7f2a027b4.jpg e3294c2bdcb6695ecbd5c31ca7d0aca2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 79] [corresponds to page 74 of Delaware Cook Book] 74 DELAWARE COOK BOOK. Kaughie Keighk. JEST FER PHUNN. 1 kupful kold watter, 1 kupful butter, 1 kupful shuger, 1 kupful merlassis, 3 kupfuls phloughr, 3 aiggs, 2 tablespunefuls sinamon, 1 tablespunefuls awlspys, 1 tabelspuneful kloavs, 1 teespuneful psowda, 2 teespunefuls vinnegur, 1 pownd wrayzines. Cora's Cake. 1/2 cupful butter (scant), 1 large cupful sugar, 1/2 cupful water, 2 large cups flour, 2 teaspoons Cleveland's baking powder, 1 teaspoonful vanilla or lemon. Whites of 5 eggs. Bake in layers. FILLING--CHOCOLATE CARAMEL. 2 1/2 cupfuls brown sugar, 1/2 cupful milk, 2 tablespoonfuls water, 1 tablespoonful flour, 1 teaspoonful butter. Boil five minutes; add nearly one-half cake grated choco- late. Cook to the consistency of jelly; add a pinch of soda, and when cool, one teaspoonful vanilla. Spread between layers, on top and sides of cake. OR, CREAM CARAMEL. 1 cupful white sugar, 1 cup brown sugar, Water to moisten, 1 teaspoonful butter. Boil until it will harden in cold water; add one cup cream and cook until thick. Flavor with one teaspoonful vanilla. MRS. GEO. D. LOWREY. Almond Icing. Whites of four eggs, one pound powdered sugar, one pound sweet almonds. Blanch the almonds by pouring boiling water over them. When dry, pound them to a paste and put into the icing. MRS. LOUISE REYNOLDS. Soft Frosting. 2 cupfuls granulated sugar, 1/4 cupful water, 5 tablespoonfuls thick cream, 1 tablespoonful butter, Boil sugar and water until it will harden in cold water; take from the stove, add butter and cream, and stir briskly until cool. Cake can be cut immediately, if desired. MISS L. BELLE MOYER. Title A name given to the resource Delaware Cook Book (p. 79) http://delawarecountymemory.org/files/original/a7d82aef0b6659ecf9c4ef6eca5343dc.jpg d8540c79b6a91eb34b4f76f4bb342682 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 80] [corresponds to page 75 of Delaware Cook Book] DELAWARE COOK BOOK. 75 GINGER BREADS AND COOKIES. Gingerbread. 1 cupful butter, 1 cupful N. O. molasses, 1 cupful sour milk, 2 cupfuls light brown sugar, 4 1/2 cupfuls flour, 3 eggs, 1 teaspoonful soda, 1 teaspoonful ginger. MRS. ORIE SHUR. Mother's Gingerbread. One teacupful molasses, one-half cupful butter; fill up the cup with hot water; add one tablespoonful ginger, and dissolve one teaspoonful soda in the water. (To dissolve a little alum and add to the molasses will improve it.) Flour enough for a thin batter. MRS. W. Z. EVANS. Fruit Gingerbread. 1 cupful granulated sugar, 1 cupful molasses, 1 level teaspoonful soda, 1 heaping teaspoonful ginger, 1/2 teaspoonful cinnamon, 1 teaspoonful Cleveland's baking powder, 2 eggs, 1 cupful raisins, 1 cupful currants, 1 cupful sweet milk, 1/2 cupful butter, A little salt. A little more than three cupfuls flour. Beat the soda in the molasses, and sift the baking powder with the flour. MRS. PHILA PALMER. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 80) http://delawarecountymemory.org/files/original/e36f24c9870aa66de65f0b3b86e583fd.jpg c39316028be28164bb828baf0a8094a8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 81] [corresponds to page 76 of Delaware Cook Book] 76 DELAWARE COOK BOOK. Ginger Cake. 1/2 cupful brown sugar, 1/2 cupful N. O. molasses, 1/2 cupful lard and butter, 1/2 cupful hot water, 1 teaspoonful Cleveland's baking powder, sifted with flour. 1 teaspoonful ginger, 1 teaspoonful soda, 1 egg, 2 1/2 cupfuls flour. MRS. A. MOORE. Soft Gingerbread. 2 eggs, 1 cupful sugar, 1 cupful Orleans molasses, 1/2 cupful butter (small), 1 cupful sour milk, 1 heaping teaspoonful ginger, 1 heaping teaspoonful soda, MRS. LEEPER. Ginger Jelly Cake. 1 cupful best Orleans molasses, 1/2 cupful butter, 1/2 cupful buttermilk, 2 eggs, 1 tablespoonful ginger, 1 teaspoonful soda dissolved in mo- lasses. Bake in four cakes, and spread with jelly. Icing may be used, if desired. MOTHER CARY. Ginger Cookies. 1 cupful brown sugar, 2 cupfuls molasses, 2/3 cupful sour milk, 2 eggs. 1 cupful lard, 5 teaspoonfuls soda, 3 tablespoonfuls ginger. Mix part of the soda with the flour. Roll them out as soft as you can. MRS. F. HEINRICHS. Cookies. 4 eggs, 1 cupful butter, 2 cupfuls sugar, 1 teaspoonful soda, 2 tablespoonfuls water. Enough flour to roll. This will make one hundred cookies. MRS. ORIE SHUR. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 81) http://delawarecountymemory.org/files/original/320a1c788c731bde695b3f83b3ed123e.jpg a8cade902dab19a78fcbb63e80329508 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 82] [corresponds to page 77 of Delaware Cook Book] DELAWARE COOK BOOK. 77 Ginger Drop Cakes. These are delicious, and are less trouble than cookies, as they are not rolled out. 1 cupful molasses, 1/2 cupful butter, 1 cupful sugar, 1/3 cupful boiling water, 2 eggs, 1 teaspoonful ginger, 1/2 teaspoonful cinnamon, 1 teaspoonful salt, 1 teaspoonful soda, 3 heaping cupfuls flour. Butter large baking pans, and drop small spoonfuls of the batter at intervals of two inches over the pans. If put too close they will run together in baking and loose their form. MISS MAGGIE SIMMONS. Cookies. 2 eggs, 1 1/2 cupful sugar, 2/3 cupful butter, 3 tablespoons milk, 2 teaspoonfuls lemon extract, 2 teaspoonfuls Cleveland's baking powder. Mix with flour as soft as can be well rolled out. MISS JESSIE A. JOHNSON. Lemon Crackers. 2 beaten eggs, 2 cupfuls sugar, 1 cupful lard, 2 cupfuls sweet milk, Two tablespoonfuls lemon essence and half of five cents' worth carbonate ammonia. Mix all together, and add flour to roll out; cut in squares, pick with a fork, and bake in a quick oven. MRS. LOTTIE L. GATES. Lemon Crackers. Two and one-half cupfuls pulverized sugar, one pint lard, whites of two eggs beaten to a stiff froth. One ounce Baker's ammonia pulverized and put into a pint sweet milk and let soak twelve hours. Two tablespoonfuls lemon extract. Mix in as much flour as possible; roll out, and cut with square cutter. Lay on buttered tins one-half inch apart. Bake in a quick oven. MRS. W. A. SMITH. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 82) http://delawarecountymemory.org/files/original/d2e55b711ef8de8cbcfcefb66225b3fe.jpg b66d497e89cc286d14ecbd5111017276 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 83] [corresponds to page 78 of Delaware Cook Book] 78 DELAWARE COOK BOOK. Lady Fingers. 2 eggs, 1 cupful sugar, 1/2 cupful butter beaten to a cream, 4 tablespoonfuls sweet milk Two teaspoonfuls Cleveland's baking powder, and enough flour to stir with spoon; flavor with lemon or vanilla; flour your moulding board, take a little piece of dough, roll with your hand as large as your finger, cut off in four-inch lengths, put closely on buttered tins, and bake in a quick oven. MRS. W. A. SMITH. Fine Sugar Cookies. Two and one-half cupfuls sugar, one heaping cupful butter or beef dripping, (one-half lard will do,) one and one-half pints sour cream and buttermilk, (half and half,) three eggs, one heap- ing teaspoonful soda, same of cream tartar. If butter is used no salt is needed; if not, one scant teapoonful salt; flavor to taste; flour to make a soft dough; roll thin, sprinkle with granu- lated sugar; cut out and lay in pan so they will not touch. Bake in quick oven. MRS. IDA M. WARD. Pretzels. Make like bread, but very much stiffer, and roll shape of pretzels. Let them rise; dip into boiling lye, sprinkle plenty of salt on them, and bake in a quick oven. MRS. L. COLLMER. Hermit Cakes. 1 1/2 cupfuls brown sugar, 1/2 cupful currants, 1/2 cupful butter, 1 teaspoonful soda, 1 teaspoonful nutmeg, 1/2 cupful seeded raisins, chopped fine, 2 eggs, Salt to taste, 1 teaspoonful cinnamon, 1 teaspoonful cloves, Dissolve soda in oen tablespoonful sweet milk. Just flour enough to mould out. Bake in small cakes. MISS MAME THOMAS. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 83) http://delawarecountymemory.org/files/original/2e5a4f7173ddc7c596f9626392c69765.jpg 858bc4c24a4a49f8e845e1a4f7025334 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 84] [corresponds to page 79 of Delaware Cook Book] DELAWARE COOK BOOK. 79 Little Sponge Cakes. 3 eggs, beaten separately, 1 teaspoonful Cleveland's baking powder, 1 cupful of flour, 1 cupful coffee A sugar, 1 tablespoonful cold water. Flavoring. Bake in gem pans in a quick oven. This amount will make a dozen in deep pans. MISS CARRIE M. LEAS. Graham Cookies. Break one egg into a cup, beat light; add to it one tea- spoonful butter, three tablespoonfuls cold water, one-half tea- spoonful soda previously dissolved in very little warm water. Fill the cup with brown sugar; turn out into a dish and add two cups Graham flour, or enough to make a stiff dough. Roll very thin, using white flour, if needed for the board, and cut into small cookies, put on greased tins, and bake quickly for twelve minutes, or until a very delicate brown. MRS. S. K. DUVALL. Fried Cakes. 1 cupful sugar, 1 cupful milk, 1 large spoonful butter, 2 eggs, 1/2 nutmeg, 2 teaspoonfuls Cleveland's baking powder. Flour sufficient to roll out. Cut in cakes. MISS JENNIE WOODWARD. Doughnuts. 1 1/2 cupfuls sugar, 2 cupfuls buttermilk, (or sour or sweet milk), 1 teaspoonful soda with sour milk, if used, 2 1/2 teaspoonfuls baking powder with the sweet milk, 6 tablespoonfuls melted lard and butter, 1/2 teaspoonful salt, 3 or 4 eggs, as can be afforded, Flour to make a very soft dough. With the hands take a lump of the dough and roll into balls. MRS. M. A. MITCHELL. To give a fine, rich flavor to cakes and pastry use SOUDERS' 10 cent Lemon and cent 15 Vanilla Extracts, the best in the world for the money. Title A name given to the resource Delaware Cook Book (p. 84) http://delawarecountymemory.org/files/original/d5d8daedff7b526175bc4e03c1b9510f.jpg 01e3e0dd0913650b58f8997e2cc99c8c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 85] [corresponds to page 80 of Delaware Cook Book] 80 DELAWARE COOK BOOK. Doughnuts. 2 cupfuls sugar, 3 eggs, 2 cupfuls sour milk, 1 teaspoonful soda. A piece of butter half as large as an egg. Flour to make soft dough. MISS ANNA GRAY. Springela. 4 eggs, 1 pound pulverized sugar, 1 teaspoonful anise oil, 5 cents worth anise seed, 2 teaspoonfuls Cleveland's baking powder, A little butter and milk. Beat the yolks of eggs and sugar one hour, then add oil, seed, butter, milk and baking powder. Put in enough flour to roll out. Do not roll too thin. Cut in any shape; let them stand over night, and bake in the morning. MRS. L. COLLMER. Hickorynut Cake. Beat the whites of three eggs light, add one cupful white sugar, one tablespoonful flour, and 1 1/2 cupfuls hickorynuts chop- ped fine. Drop on floured tins and bake in a moderate oven. MRS. HEIKIS. Hickorynut Macaroons. 2 cupfuls sugar, 2 cupfuls hickorynuts, chopped fine, Whites of 3 eggs, 1 cupful flour, 2 tablespoonfuls water, 1 teaspoonful Cleveland's baking powder. Don't roll out; make stiff enough to drop in pans two inches apart. Bake in moderate oven. MISS GRACE E. WOTTRING. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 85) http://delawarecountymemory.org/files/original/a79b875c2c6b4baae1585f10aa5e9687.jpg ca23dab110ba9861bb530dae7c5e881d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 86] [corresponds to page 81 of Delaware Cook Book] DELAWARE COOK BOOK. 81 CANDIES AND CONFECTIONS. Candy should not be stirred while boiling. Cream of tartar should not be added until the syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy, but added afterward. Unboiled Cream Candy. Take the white of an egg, an equal quantity of water or cream, and enough confectioner's sugar to make a firm but not hard paste. This forms the basis for many kinds of home-made candies. MRS. W. A. SMITH. Peanut Candy. Five cents worth of peanuts, one teacupful granulated sugar. Put the sugar without any water in a hot skillet and stir constantly till the sugar is melted. Remove from the fire and pour over the peanuts while there are yet a few fine grains of sugar in it, or it will have a burnt taste. MISS FIDELIA PERKINS. Everton Taffy, With White Sugar. Put two cupfuls granulated sugar in a saucepan with a cupful of hot water; beat a half cupful butter to a cream. When the sugar is dissolved add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on a buttered dish. Just as it is done add six drops of essence of lemon. Butter a tin, pour on the mixture, one-fourth to one-half inch thick, and when cool it will easily separate from the dish. Mark off in squares, if you wish it to break easily. MISS EVELYN THOMAS. Title A name given to the resource Delaware Cook Book (p. 86) http://delawarecountymemory.org/files/original/5ecf78947fa603e6c853c6c094fdc7fc.jpg f9c21e153b92c20d066c37a638127dc0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 87] [corresponds to page 82 of Delaware Cook Book] 82 DELAWARE COOK BOOK. HOW TO PLEASE YOUR GUESTS. ORDER YOUR Ice Cream, Fruit, Ices, Cakes, Candy and Sweet Cream, ALSO Tables and Chairs, FROM BEACH'S Wholesale Ice Cream Factory, 70 AND 72 SOUTH SANDUSKY STREET. TELEPHONE 96. DELAWARE, OHIO. SATISFACTION GUARANTEED. Title A name given to the resource Delaware Cook Book (p. 87) http://delawarecountymemory.org/files/original/940f3268f5c02596753ed88903bb5909.jpg e3ddf932a3d23fc55a35a4b128e87271 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 88] [corresponds to page 83 of Delaware Cook Book] DELAWARE COOK BOOK. 83 Ice Cream Candy Two cupfuls granulated sugar, one-third cupful boiling water and one-third teaspoonful cream of tartar. When the sugar begins to boil add cream of tartar dissolved in a little boil- ing water and boil ten minutes; then try by dropping some in cold water. If it is hard when you strike the cup, add a small piece of butter and remove from the fire. Flavor while working. MISS CYNTHIA SMITH. Fudge. 2 cupfuls sugar, 1/2 cupful water, or milk, 1/2 cupful nuts, (may be omitted), 1/4 cake sweet chocolate, grated, 1 tablespoonful butter, 1 teaspoonful vanilla. Put sugar, nuts and water together, and when boiling well, add chocolate and butter. When it becomes crisp--test by dropping into cold water--remove from fire, flavor and beat until it stiffins. Pour on buttered plate, and immediately check off in squares with a sharp knife. MISS GRACE WINTER. Butter Scotch. 2 cupfuls sugar, 2 tablespoonfuls water, Piece of butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plate to cool. MRS. W. A. SMITH. Popcorn Balls. Dissolve one ounce white gum Arabic in one-half pint of water. And one pound granulated sugar and boil until, when a little is cooled in a saucer, it becomes so thick as to be stir- red with difficulty. Pour the hot liquid over half a bushel of freshly popped corn, and when well mixed the kernels will ad- here in a mass; form into balls by pressing with the hands slightly dusted with flour. If ordinary molasses is used, no gum Arabic is necessary, but the latter is used for the popcorn ball of commerce. MISS DORA WHETSEL. Title A name given to the resource Delaware Cook Book (p. 88) http://delawarecountymemory.org/files/original/cd8fb1385b8db16e0319538c391f5dd6.jpg a8a5b5e0ce1bf8a2b77650fa6c5966ad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 89] [corresponds to page 84 of Delaware Cook Book] 84 DELAWARE COOK BOOK. Cream Puffs. Yolks of 2 eggs, 1 cupful sugar, 1 teaspoonful soda, 1/2 teaspoonful flavoring, 1 cupful cream, 2 1/2 scant cups flour, 2 teaspoonfuls cream of tartar, Bake in patty pans, Cut open and take out some of inside with a fork. Put into each about two tablespoons whipped cream, sweetened and flavored to taste. The halves are then closed together and iced all over with boiled icing. MRS. JESSIE SEMANS. Meringues. Whites of four eggs, one coffee cupful granulated sugar. Beat the eggs longer than when stiff enough to stand alone; beat in sugar lightly and quickly with a fork. Take nice clean pasteboard, drop the mixture on it with a teaspoon, leaving a space of two inches between them. Shape quickly, making them either round or oblong. Bake in a moderate oven about twenty minutes. When done a very delicate brown, take from the board, turn bottom side up, and with a knife carefully press in the center of each. Make any amount you wish, as they will keep any length of time. When you wish to serve, they may be filled with whipped cream, and two halves pressed together. MRS. ORIE SHUR. Macaroons. Into the beaten whites of four eggs stir one pound confec- tioner's sugar. When smooth add one pound chopped hickory- nuts; use cocoanut if desired. Grease a dripping pan with lard and drop the mixture in lumps about as large as a hickorynut and a little distance apart. Bake a few minutes or until maca- roons are nicely raised. Set the pan aside to cool a little before removing the macaroons. MRS. BRITTAIN DREMAN. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 89) http://delawarecountymemory.org/files/original/108da1b554dc67fe6efeb0854121f261.jpg 301743b5319b81938bc1a41aa795ae04 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 90] [corresponds to page 85 of Delaware Cook Book] DELAWARE COOK BOOK. 85 Macaroons. 2 cupfuls hickorynuts, chopped fine, 1 cupful sugar, Rub well together, 1/2 cupful flour, 2 tablespoonfuls water, 1 egg, beaten light, Add a pinch off baking powder and mix well. Then drop on buttered dripping pan and bake in a warm (not hot) oven. MISS MINNIE DUCKWORTH. Cheese Macaroons. 1 cupful minced cheese, 1 cupful flour, 1/2 cupful butter, scant. Moisten with milk to a stiff dough. Roll out into thin sheets. Lay these together; roll, and with sharp knife slice off pieces one-quarter inch thick. The little cakes should be the size of a silver dollar. Bake a delicate brown. MRS. L. E. WINTER. Plain Ice Cream. 1 quart rich milk, 2 eggs, 1 cupful sugar, 1 heaping teaspoonful Kingsford's cornstarch. Heat the milk and when boiling hot stir into it the other ingredients thoroughly beaten together, and cook five minutes. Flavor when cool with vanilla. Ice Cream. 1 quart cream, 1 pint milk, 2 teaspoonfuls vanilla, 4 eggs, beat separate, 1 1/2 cupfuls powdered sugar. MRS. EUGENE POLLOCK. Ice Cream. Three quarts cream, one quart milk, or use equal parts milk and cream. Take the milk and make a custard, using one- half tablespoonful Kingsford's cornstarch, yolks three eggs; then run through a strainer; when cool, add cream and beaten whites of three eggs and sweeten very sweet. F. M. B. We recommend SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts because they are fine, rich flavors, at half the price of other brands. Title A name given to the resource Delaware Cook Book (p. 90) http://delawarecountymemory.org/files/original/2b0336df8bfff4c113a497db9c039407.jpg 1869a6dd9c74cc59ab6b63bfa4453f58 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 91] [corresponds to page 86 of Delaware Cook Book] 86 DELAWARE COOK BOOK. Lemon Ice. One quart water, juice of four lemons, one pound sugar; strain the mixture, and just before freezing add the beaten whites of two eggs. MRS. W. W. DAVIES. Pineapple Sherbert. 1/2 canful shredded pineapple 2 lemons, 3 cupfuls sugar, 4 cupfuls water. Boil the sugar and water, and when cool add the pineapple and juice of lemons. When partly frozen, beat well, and add the well-beaten whites of two eggs. Freeze until fine and firm. MRS. L. E. WINTER. A Nest of Easter Eggs. Calf's foot or gelatine jelly, blanc mange, preserved lemon peel and egg shells. Color the jelly a bright yellow, by soaking dried saffron blossoms in the water; quarter the lemon rinds, trim all the white out of them, slice in long strips about the width of a straw, boil in water until tender, throw into a thick syrup, and boil until clear, then drain on a sieve. Make a good blanc mange, divide, color one-third pink with flavor or candy coloring, color one-third green with flavor or candy coloring, leave one-third white. Take as many eggs as you wish in the nest, make a hole in the large end of each, pour out the eggs, wash and drain the shells; set them in a basin of salt to fill, pour the blanc mange slowly through a funnel to avoid air bub- bles; set in a cool place to harden. When ready to serve break up the jelly and pie on a flat round dish. Shape the next by setting a deep bowl in the middle, and putting the jelly around it; let stand awhile, if the jelly seems inclined to fall in the nest. Scatter the lemon strips over the top and sides like straws; remove egg shells carefully from blanc mange, and fill the nest wtih them. Nests for one egg can be made by using a cup instead of a bowl, to mold jelly. MRS. LUCY PATTON. Remember, when you make cakes or any pastry, try SOUDERS' 10 cent Lemon and 15 cent Vanilla. They are high grade goods at low prices. Title A name given to the resource Delaware Cook Book (p. 91) http://delawarecountymemory.org/files/original/1bf58f6c58166f9de17410f9f0e7b807.jpg a004cd63e65a830885273be667ed71f1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 92] [corresponds to page 87 of Delaware Cook Book] DELAWARE COOK BOOK. 87 DELAWARE COOK BOOK. GO TO J. W. GRIMES, FOR Pure Spices, Staple and Fancy Groceries. NO. 28 WEST WINTER STREET. 30,000 ROLLS of WALL PAPER! Consisting of all this season's latest designs of Ingrains, Cheviots and Pressed Papers. Damasks, Embossed, Bronzes, Glimmers, etc., which I will sell 25 per cent. lower than any hour in Delaware. [image of elephant] GEO. B. ALEXANDER, DEALER IN Wall Paper, Paints, Oils, Glass, Varnish, etc. Lowest Prices in Delaware County. 51 East Winter St., DELAWARE, OHIO. EDWARD WELCH. Residence: 72 W. Winter St. L. WELCH. Residence: 11 N. Franklin St. Telephone 3 on 114. A. A. WELCH'S SONS, Furniture Dealers and Undertakers, Nos. 67 and 69 North Sandusky Street, DELAWARE, OHIO. Title A name given to the resource Delaware Cook Book (p. 92) http://delawarecountymemory.org/files/original/92e07e177723717e18d703911e146af7.jpg 5e2d51eda62b57fd4c38a46ad372b48a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 93] [corresponds to page 88 of Delaware Cook Book] 88 DELAWARE COOK BOOK. Delicious Fruit Drink. One pint apple juice (from stewed apples), one teacupful cranberry juice (berries stewed and juice pressed out as if to make jelly), juice of two lemons, two oranges and four bananas. Slice bananas a few hours beforehand; sprinkle sugar on them, and press out the sweetened juice. Add sufficient water to make a gallon or five quarts of the mixture, and sweeten to suit the taste. A few drops of pineapple flavoring should be added the last thing. Apple and peach juice can be sealed up during the canning season, and opened as needed. MARY R. SMITH. White or Trout Fish, Sweet or Sour. Salt the fish the day previous; put slices of onion on the bottom of kettle; lay the fish upon this, adding water to barely cover; add a piece of fresh butter, a few slices of lemon and a dash of vinegar; also a few cloves. Let the fish boil uncov- ered, and in the meantime soak a few ginger snaps in a very little vinegar; add a handful of raisins, also a handful of pounded almonds and some ground cinnamon; sweeten with a handful of brown sugar. By this time your fish will be ready to turn, then add the sauce and allow the fish to boil a few minutes longer. Taste; if too sour add more sugar. Take up the fish carefully, lay on a platter and let the sauce boil until thickened a little, then pour over the fish. Eat warm or cold. MRS. J. G. ROSENTHAL. Connected with the Ladies' Aid Society are: Sabbath School Teachers, Public School Teachers, Culinary Teachers, these three; but the greatest of these are the culinary teachers. Tested by MRS. M. WILSON-DRAKE. Title A name given to the resource Delaware Cook Book (p. 93) http://delawarecountymemory.org/files/original/31ba721c516187f6d9a814b74a84774c.jpg 3d4bc46024a92af10224c28ba6a47559 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 94] [corresponds to page 89 of Delaware Cook Book] DELAWARE COOK BOOK. 89 HINTS FOR THE SICK ROOM. Hot, dry wheat bran in a flannel bag is an excellent appli- cation for lung or other trouble where wet poultices are not con- venient. Hot salt is always good. A cup of hot water taken four or five times a day is good in cases of la grippe. Have the water as hot as can be taken. A thin pillow of best cotton covered with cheese cloth and laid over the feather pillow is very restful to the sick. Also, to have pillows of different sizes for propping the shoulders and head is desirable. Gargle for Sore Throat. One teaspoonful of ammoniated tincture Guaiac in a cupful of hot milk. Gargle every hour, or every half hour. Keep the mixture hot. Will cure the worst case of sore throat. To Allay a Tickling Cough. One tablespoonful of ginger, two tablespoonfuls sugar, alum the size of a hazelnut, pulverized. Mix thoroughly and take one-fourth teaspoonful frequently till relieved. For a Cough. One pound of flaxseed, one-half pound rock candy; three lemons pared and sliced; over this pour two quarts boiling watear; let it stand till very cold. Strain before drinking. For cold in the head, ten drops of camphor in a half glass of water. Take dessertspoonful every twenty minutes. SOUDERS' 10 cent Lemon and 15 cent Vanilla Extracts are guaranteed fully equal to many other brands at double the price. Title A name given to the resource Delaware Cook Book (p. 94) http://delawarecountymemory.org/files/original/a8a2d753ff7eed7968164a1218b09038.jpg 1e6d138a12e52fe983fe6e4cd04a0da2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 95] [corresponds to page 90 of Delaware Cook Book] 90 DELAWARE COOK BOOK. Splendid for Rheumatism. One ounce origanum, one ounce aqua ammonia, one ounce laudanum, one-half ounce spirits turpentine; mixed at the drug- gist's. Three fresh eggs, one pint pure cider vinegar. Beat the three eggs violently for a long time; the longer the better; then pour the drugs into the beaten eggs a small stream at a time, beating hard all the time, then the vinegar in the same way. This is excellent for a sprain, or stitch in the back, and for rheumatism that does not swell. MRS. ELMER HILLS. Wash for Tired or Weak Eyes. One teaspoonful pulverized borax, one teaspoonful of salt, one pint boiling water; let it stand until cool; drain; put in bottle for use. Better results are obtained by using hot to bathe the eyes three or four times a day. INFANTS' AND INVALIDS' FOODS, ALL KINDS. STARR'S DRUG STORE. Title A name given to the resource Delaware Cook Book (p. 95) http://delawarecountymemory.org/files/original/b86dc03df7c9347d666f4ca03015fbd4.jpg e3a94018ef0c5e64e58a199fae321d69 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 96] [corresponds to page 91 of Delaware Cook Book] DELAWARE COOK BOOK. 91 FOOD FOR THE SICK. To Prepare an Egg. Beat an egg until very light, add seasoning to the taste, and then steam until thoroughly warmed through, but not hardened; this will take about two minutes. An egg prepared in this way will not distress a sensitive stomach. Egg Appetizer. Into one-half glass of milk stir the well beaten white of an egg; then add juice of cherries or of other fruits for flavoring. This is nourishing, as well as palatable for the sick. Cherryade. Sweeten cherry juice to taste, boil and can. A teaspoon- ful in a glass of water is very refreshing and allays a cough. A Dish for Invalids. One-fourth pound best beefsteak; chop fine; season with pepper and salt more than for ordinary cooking; add in bits one teaspoonful butter. Place in a bowl over boiling teakettle; stir constantly till the blood is just set, which you can tell by its light color. If kept a moment too long, till the juice starts it will be hard and dry. It should be just hot, juicy and tender, and eaten at once. Cornmeal Gruel. To one pint boiling water add one tablespoonful of corn- meal, a pinch of salt, and boil twenty minutes. Gluten Bread. Make a stiff dough with flour and water using all the flour that can be worked in. Put the dough into a quantity of water, handling it over till all the starch is dissolved out, changing the water frequently. Salt the dough, by pulling and working in the salt. Have the oven very hot at first. Break off pieces the size of a hickorynut, place then a little apart in baking pan and bake. MISS HATTIE W. CURTISS. Title A name given to the resource Delaware Cook Book (p. 96) http://delawarecountymemory.org/files/original/33f3396a9c03f6fdf015baef522e238b.jpg ec9472e87bc0a97e20030a59e2e989f9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 97] [corresponds to page 92 of Delaware Cook Book] 92 DELAWARE COOK BOOK. Contents. Table of Weights and Measures, . . . . 7 Soups, . . . . . . . . . . . . . . 9-10 Fish and Meats, . . . . . . . . . 11-17 Vegetables, . . . . . . . . . . . 19-25 Bread and Rolls, . . . . . . . . . 27-29 Muffins and Gems, . . . . . . . . 31-33 Salads and Sauces, . . . . . . . . 35-36 Pickles and Relishes, . . . . . . 37-40 Preserves and Jellies, . . . . . . 41-43 Desserts, . . . . . . . . . . . . 44-47 Puddings and Sauces, . . . . . . . 49-55 Pies, . . . . . . . . . . . . . . 56-60 Cakes, . . . . . . . . . . . . . . 61-74 Ginger Breads and Cookies, . . . . 75-80 Candies and Confections, . . . . . 81-88 Hints for the Sick Room, . . . . . 89-90 Food for the Sick, . . . . . . . . 91 Title A name given to the resource Delaware Cook Book (p. 97) http://delawarecountymemory.org/files/original/9d31f98deda0482165836332407a5189.jpg 855c40c9024eadb22abe984e50462713 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 98] [corresponds to unlabeled page 93 of Delaware Cook Book] THERE IS POSITIVELY NOT A THING WORTH HAVING IN ANY OTHER RANGE WHICH HAS NOT BEEN SUCCESSFULLY EMBODIED IN THE Schill Steel Range MANUFACTURED BY SCHILL BROTHERS, CRESTLINE, OHIO. Made in four and six hole, Nos. 8 and 9, and in every conceiv- able style. [image of man pointing] [image of range] Title A name given to the resource Delaware Cook Book (p. 98) http://delawarecountymemory.org/files/original/5e4e2af51b76788089877c560b5712dc.jpg d49129efb59e60d7134c34e86356057d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 99] [corresponds to unlabeled page 94 of Delaware Cook Book] W. B. CAMPBELL'S South Side Supply Store, COR. R. R. AND LIBERTY STS., DELAWARE, - OHIO. ALMOST EVERYBODY HAS READ Dickens' "Old Curiosity Shop," and most people in Delaware and vicinity have heard of Smith's Curiosity Shop, but for particulars give him a call and be convinced that he merits the reputation of keeping everything--with the exception of grindstones. W. H. SMITH, Prop., No. 6, South Main St. Opp. City Hall. DELAWARE, - OHIO. HOP SING'S LAUNDRY, 20 1/2 South Main Street. 75 North Main Street. We guarantee you first class laundry work and all done by hand. We don't wrinkle the bosom. LADIES AND GENTLEMEN, GIVE US A TRIAL. Title A name given to the resource Delaware Cook Book (p. 99) http://delawarecountymemory.org/files/original/de8acea48036f08b51bc8794ffca5bbe.jpg d90be8e6ea082a516ca28a464a16df4b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 100] [corresponds to unlabeled page 95 of Delaware Cook Book] W. W. WILLIAMS, Livery and Feed Stable, TELEPHONE 133, No. 67 North Main Street, DELAWARE, OHIO. MATHEWS & BRADY, Wholesale and Retail Dealers in Refined Oils and Gasoline, and all Grades of Lubricating Oils and Greases, 86? to 90? Gasoline for gasoline engines. Also all kinds of HARD AND SOFT COAL. Blosburg Smithing Coal. Royal Cement Plaster. Crown Fin- ish Plaster Paris. Lake Sand. Barrel Lime, Hair and Salt. Our prices are the lowest in the city. Please give us a call. No. 26 Henry St. 'Phone 91. DELAWARE, OHIO. You will make no mistake if you buy your GROCERIES! OF J. G. OLDHAM. He intends always to keep the best. Call him by telephone and get prices. Title A name given to the resource Delaware Cook Book (p. 100) http://delawarecountymemory.org/files/original/2557b45ce1fdee360d609fded84d1b08.jpg b1527c07c16e57002e5d654ade66b914 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 101] [corresponds to unlabeled page 96 of Delaware Cook Book] New York Cash Store! FINE CHINA, CUT GLASS, AND SILVERWARE. Gent's Furnishings Athletic Goods, Notions, Corsets, etc., etc., [image of feet and ankles] FINE HOSIERY. A COMPLETE LINE OF KITCHEN FURNITURE. 48-50 NORTH SANDUSKY STREET. NEW YORK CASH STORE. We take this opportunity to extend to all a SPECIAL INVITATION to call and see us, when in search of anything in the line of either Dry Goods, Notions or Millinery. New Goods arrive almost daily, so that we always have the VERY LATEST AND BEST things the market affords. SNODGRASS & CO. Title A name given to the resource Delaware Cook Book (p. 101) http://delawarecountymemory.org/files/original/5352f94419755d9ec237c9b17b68ce98.jpg 5e5a71798e3300a0d40107563104e013 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 102] [corresponds to inside of back cover of Delaware Cook Book] BYERS' CARPET STORE. You will find the Best and Cheapest Line of Carpets, Linoleums, Oil Cloths, Lace Curtains, Rugs, and Upholstery Goods. Call and see. T. M. BYERS. HOUSER, HOEFFLE & CO., WHOLESALE AND RETAIL Hardware Merchants, Handle a full line of Builders' Hardware, Paints, Oils, Varnishes, etc. A complete line of BABY CARRIAGES. GIVE THEM A CALL. E. D. SHEETS, (Successor to Kerr & Co.) FURNITURE FUNERAL AND DEALER NO. 19 & 21 W. WINTER STREET, DELAWARE, OHIO TELEPHONE 150. OPEN DAILY. Title A name given to the resource Delaware Cook Book (p. 102) http://delawarecountymemory.org/files/original/021bd84cbdb7adf9ec46b87c067b8605.jpg 78d2e91d0e5057029041860700c36e26 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 103] [corresponds to back cover of Delaware Cook Book] [blank] Title A name given to the resource Delaware Cook Book (p. 103) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Churches Description An account of the resource This collection contains a variety of materials from churches and church-related programming in Delaware County, Ohio. The collection currently includes material from Baptist, Methodist, Episcopal, and Presbyterian congregations. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Delaware Cook Book Description An account of the resource This cookbook was compiled by the women of St. Paul's Methodist Episcopal Church in Delaware, Ohio. Date A point or period of time associated with an event in the lifecycle of the resource 1896 Type The nature or genre of the resource Text Format The file format, physical medium, or dimensions of the resource Book Identifier An unambiguous reference to the resource within a given context 22221036 Language A language of the resource English Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Subject The topic of the resource Churches--St. Paul's Methodist Episcopal--Delaware--Ohio Cookbooks--St. Paul's Methodist Episcopal Church--Delaware--Ohio Delaware--Delaware County--Ohio--History Creator An entity primarily responsible for making the resource The Women of St. Paul's Methodist Episcopal Church in Delaware, Ohio Publisher An entity responsible for making the resource available F.T. Evans Printing and Publishing House, Delaware County, Ohio http://delawarecountymemory.org/files/original/9def4e9ab97ac28bc8bfa628c6c32966.jpg 559047e6302d2e12de4d97dd5e519595 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 1] [corresponds to front cover of As You Like It program] Programme [image of William Shakespeare: "MR. WILLIAM SHAKESPEARES COMEDIES, HISTORIES, & TRAGEDIES. Published according to the True Originall Copies, The Second Impression] As You Like It WITH A SPECIAL TRIBUTE TO PROFESSOR R. C. HUNTER Title A name given to the resource OWU As You Like It Program (p. 1) http://delawarecountymemory.org/files/original/4bf4401f39a2e969d6c6d28aeef6f971.jpg 5cc42aa8464f9a2d7f324ba5624e0015 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 2] [corresponds to unlabeled page 2 of As You Like It program] DEDICATION [photo of Hunter] THE YOUNG TEACHER -- 1920 Surely few colleges have had during the past four decades annual Shakespeare plays produced with such consistent success as those under Clarence Hunter's direction at Ohio Wesleyan. As a colleague concerned with the art of Shakespeare from a contemporary, literary point of view, I have looked forward each year to the last week in April when, in commemoration of Shakespeare's birthday, the Wesleyan Players would interpret anew one of the tragedies or histories or comedies. For many hundreds of students these productions have led to a permanent interest in Shakespearean drama. Clarence Hunter's achievement is an enviable one indeed. Ben Spencer Professor of English [photo of Hunter] THE RETIRING PROFESSOR -- 1959 Title A name given to the resource OWU As You Like It Program (p. 2) http://delawarecountymemory.org/files/original/c1362015799edac38b0d5a89658c1b20.jpg 71c173ce3568899f0bc23cb43105941c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 3] [corresponds to unlabeled page 3 of As You Like It program] THETA ALPHA PHI Presents As You Like It by William Shakespeare Directed by Rollin C. Hunter * CAST OF CHARACTERS Orlando - - - - - - - - - - - - - - - - - - - - - Jerry May Oliver - - - - - - - - - - - - - - - - - - - - - Don Jones Jaques de Boys - - - - - - - - - - - - - - - - - Jerry Dickey Duke Senior - - - - - - - - - - - - - - - - - - - Ken Jahraus * Duke Frederick - - - - - - - - - - - - - - - - - Albert Zimmer Touchstone - - - - - - - - - - - - - - - - - - - James Kelley LeBeau - - - - - - - - - - - - - - - - - - - - - Elliott Sluhan * Jaques - - - - - - - - - - - - - - - - - - - - - Joe Woods * Corin - - - - - - - - - - - - - - - - - - - - - - Mike Tippett * Silvius - - - - - - - - - - - - - - - - - - - - - Philip Taylor Charles - - - - - - - - - - - - - - - - - - - - - Anthony Zlatovich William - - - - - - - - - - - - - - - - - - - - - Carl Kandel Dennis - - - - - - - - - - - - - - - - - - - - - Janet Klein Amiens - - - - - - - - - - - - - - - - - - - - - Ralph Hoffhines * Adam - - - - - - - - - - - - - - - - - - - - - - Carl Kandel Sir Oliver Martext - - - - - - - - - - - - - - - James Guimond Rosaline - - - - - - - - - - - - - - - - - - - - Daphne Winder Celia - - - - - - - - - - - - - - - - - - - - - - Mary McCleary Phebe - - - - - - - - - - - - - - - - - - - - - - Jo Ann Gerwick Audrey - - - - - - - - - - - - - - - - - - - - - Sue Reed * Courtiers, Foresters, Attendents, etc. Virginia Adams, Larry Bettcher, Jerry Binns, Tom Clough, David Dayton, Trish Dressel, Sarah Gerhard, Osborn Dodson, Ronald Padgham, Joan Parkhurst, Margaret Rowley, Janice Tillotson, Al Zimmer. * Members of Theta Alpha Phi, National Honorary Dramatics Fraternity. Professor Hunter was National President of Theta Alpha Phi from 1954-1956. April 23, 24, 25, 1959 Willis High School Auditorium Curtain 8:15 P.M. Title A name given to the resource OWU As You Like It Program (p. 3) http://delawarecountymemory.org/files/original/1ec68068afa660429bbf45cbabf07ba9.jpg d2cc5c9b2c8bc55f3e70b4ff3b524841 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 4] [corresponds to unlabeled page 4 of As You Like It program] OHIO WESLEYAN UNIVERSITY DELAWARE, OHIO IN APPRECIATION On behalf of the Board of Trustees, I wish to take note of the approaching retirement of one of Ohio Wesleyan's truly great teachers, Clarence Hunter. He came to our faculty just when I was leaving the college as a graduate. Since that im- portant year 1920, I have known of Professor Hunter's contribution to the University as an in- structor, as a coach in dramatics and as an au- thority in Shakespeare. He has not only labored diligently within the college itself, but has brought us prestige from without. Since becom- ing a Trustee, I have been even more aware of his good works. It gives me great pleasure to wish Clarence and Mrs. Hunter many years of useful and re- warding retirement. Ohio Wesleyan is proud to have had thirty-nine years of such devoted service. C. B. Mills Chairman of the Board IN TRIBUTE This year we pay special tribute to R. Clar- ence Hunter whose sensitive and understanding interpretation of Shakespeare has enriched the lives of so many of us over the years. His record of 37 annual Shakespeare plays is impressive in itself; but Professor Hunter has consistently sought and achieved the highest quality in all his dramatic productions. His con- tribution over nearly ten college generations, both in the classroom and in the cultural life of the greater University community, is certainly con- sistent with the highest ideals of the teaching profession. George W. Burns Acting President Title A name given to the resource OWU As You Like It Program (p. 4) http://delawarecountymemory.org/files/original/ca8dd50c4126b29acd81b287234a9b1b.jpg 4e39a471ea72d1df37a42eee249bc728 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 5] [corresponds to unlabeled page 5 of As You Like It program] Thirty years of the most enjoyable and pleasant relationships with Professor Hunter. THE INDEPENDENT PRINT SHOP CO. Of Course C. J. is proud to salute R. C. Hunter C. J. WILSON OF COURSE PRODUCTION STAFF Technical Director - - - - - - - - - - - - - - - - - D. C. Eyssen * Stage Manager - - - - - - - - - - - - - - - - - - - Cheryl Smith * Assistant Stage Manager - - - - - - - - - - - - - - Charles Rose Properties - - - - - - - - - - - - - - - - - - - - - Audrey Aiken - Carol Anderson Costumes - - - - - - - - - - - - - - - - - - - - - - Virginia Adam * Master Electricians - - - - - - - - - - - - - - - - Randall Wagner - William Boag Box Office - - - - - - - - - - - - - - - - - - - - - Sally Wenzel Head Usher - - - - - - - - - - - - - - - - - - - - - Jean Frazee Makeup - - - - - - - - - - - - - - - - - - - - - - - Judy Davis Publicity - - - - - - - - - - - - - - - - - - - - - Elliott Sluhan *, Mike Tippett * CREWS Stage: Marjorie Emerson, Connie Gordon, Marge Sayers, Stephen Kenney, Douglas Oberlander, Jona- than Blakely, Alden Stratton, Albert Frasca, Georgiana Adams Properties: Sally Overly, Anne Hagemeyer, Karlee Hodler, Nancy Crichton, Marge Sayers, Margaret Foote Costumes: Ginny Amrein, Suzanne Whitney, Katie McKenzie, Nancy Pearson, Marian Bellan, Osborne Dodson, Sarah Gerhard Light: Sheila Wagner, Phil Perkins, Dick Jedwill, Robert Jaccaud, Barbara Mason, Elaine Fately, Phoebe Helms Construction: Stephen Kenney, Elaine Fately, Phoebe Helms, Barbara Mason, Georgiana Adams * Members of Theta Alpha Phi ACKNOWLEDGEMENTS The Director is deeply grateful to the following for material assistance with this production: Ray- mond Leech, of the Department of Physical Education, for preparing the wrestling match; Mrs. Stephen Kelley, for working out the country dance which closes the play; and Professor Tilden Wells, for writ- ing the music for the song which opens Act II. If Thou art not too bald and bare Let Foxy wrestle with your hair. FOXY THE BARBER TO R. C. HUNTER In appreciation for the many years of cultural develop- ment and outstanding entertainment which you have con- tributed to the community of Delaware. BETSY ANNE HUMPHRIES DANCE STUDIO 75 Mason Avenue Delaware Title A name given to the resource OWU As You Like It Program (p. 5) http://delawarecountymemory.org/files/original/ecb378783771015315caf3bfe8d19ce9.jpg c8ec407f25753b01f2798822b000ccc0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 6] [corresponds to unlabeled page 6 of As You Like It program] Thirty-nine Years of Pleasant Business Relations with Professor Hunter. ANDERSON CLOTHING Our twenty years of serving Professor Hunter have been most enjoyable. LEE'S BOOK STORE AS YOU LIKE IT -- THE FIRST SHAKESPEAREAN PRODUCTION AT OHIO WESLEYAN "In any consideration of the development of the drama at Ohio Wesleyan University between the years 1903 and 1913 the chief factor to be considered is the work and influence of Professor Robert Irving Fulton, at that time the Dean of the School of Oratory. Professor Fulton loved the drama, especially Shakespeare, and it was his ambition to pre- sent great plays at the University. This ambition, however, controverted the idea dominant in the Methodist Church in those days, to wit, that the theatre was a thing of evil and that it should not be tolerated in a Methodist institution. Pro- fessor Fulton was a persistent individual. He was not easily discouraged and in spite of opposition he worked unceasing- ly to attain his end. It was at Commencement time, June 21, 1905, that Professor Fulton decided the time had come for the presentation of a Shakespearean play, and to get way from the atmosphere of the theatre which was taboo, he decided to have an open- air performance. The play selected was AS YOU LIKE IT and for the part of Rosalind a well known reader and elo- cutionist named Katherine Eggleston Junkermann was invited to be the guest star. John T. Marshman, 1 then a gradu- ate student, was cast as Touchstone, and to my surprise I was given the part of Orlando. Since I was only a sophomore this was taken to be an evidence of favoritism on the part of Professor Fulton. The site selected for the forest of Arden was a hillside in what was then known as Merrick Glen, on the Barnes property, at about the point where Stuyvesant Hall stands today. We had a distinguished audience the afternoon of the play, seated on the hillside facing our open-air stage. The first act went off very well, and then--disaster! The windows of heaven were opened and the water fell upon the earth. Later on some of Professor Fulton's opponents on the faculty expressed the opinion that it was a judgement of heaven on our wicked play. Players and spectators alike ran for shelter but before we reached the house we were soaked to the skin. Professor Fulton was a bit discouraged by this setback, but not at all dismayed and the following afternoon we ventured again into the forest. This time the weather was perfect and the play was a great success." By Charles Milton Newcomb* 1 John T. Marshman became the head of the speech department in 1920. * Charles Newcomb was head of dramatics at OWU from 1916 to 1920. Congratulations to Professor Hunter FIRST NATIONAL BANK OF DELAWARE Member of the F.D.I.C. Due to the difference in our dates of birth we never found it possible to be contemporary with William (Shakespeare, that is) so we did the next best thing and lived next door to Clarence (Hunter, that is) and a fine neighbor he was. ROY HOFFMAN Title A name given to the resource OWU As You Like It Program (p. 6) http://delawarecountymemory.org/files/original/489beecd632e0464ffd56d69d998479a.jpg 5965b7222af31d472d893033fb2b7182 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 7] [corresponds to unlabeled page 7 of As You Like It program] Best Wishes to a good neighbor. L. L. CHAMBERS AND SON Our Best Wishes to Professor and Mrs. Hunter for their loyalty to this community. WHETSEL BROTHERS ACTION OF THE PLAY The action of the play takes place in Oliver's orchard, on the lawn of the Duke's palace, and in the Forest of Arden. There will be two short intermissions, following Acts I and II. THE COFFEE HOUR The cast and crews cordially invite members of the Thursday night audience to come back stage for a special coffee hour honoring Professor and Mrs. R. C. Hunter. THE SHAKESPEARE PLAYS THAT HAVE BEEN DIRECTED BY PROFESSOR HUNTER 1921 The Merchant of Venice 1941 The Merchant of Venice 1922 As You Like It 1942 King Lear 1923 A Midsummer Night's Dream 1943 Romeo and Juliet 1924 Twelfth Night 1944 Twelfth Night 1925 Romeo and Juliet 1945 As You Like It 1926 The Merchant of Venice 1946 A Midsummer Night's Dream 1927 The Taming of the Shrew 1947 Macbeth 1928 Much Ado About Nothing 1948 The Taming of the Shrew 1929 Twelfth Night 1949 Othello 1930 A Midsummer Night's Dream 1950 Julius Caesar 1931 Romeo and Juliet 1951 The Merry Wives of Windsor 1932 As You Like It 1952 Twelfth Night 1933 The Taming of the Shrew 1952 Twelfth Night-- A special production 1934 Macbeth using alumni 1935 Much Ado About Nothing 1953 Coriolanus 1936 Twelfth Night 1955 The Tempest 1937 Hamlet 1956 Richard III 1938 As You Like It 1957 A Midsummer Night's Dream 1929 A Midsummer Night's Dream 1958 Hamlet 1940 The Taming of the Shrew 1959 As You Like It Title A name given to the resource OWU As You Like It Program (p. 7) http://delawarecountymemory.org/files/original/0ebb23143a126a320814c286781307ae.jpg f1dfc2c4c2c6a5369779a8282a3cbe68 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 8] [corresponds to unlabeled page 8 of As You Like It program] Greetings from Friends So at last it has come to this--the final Shakespeare play that you direct as a member of the faculty! Plays and speech class will go on next year, but it will seem a bit strange not to have you around the campus too. You have been a stalwart member of the faculty and we remember the part that you have played in faculty af- fairs. It has been just about the easiest thing in the world to give enthusiastic sup- port to the college dramatic program. You have provided good entertainment and a varied fare (even though Shakespeare is your favorite playwright). You have pro- vided real enrichment to college and community life. As you begin your retirement, your faculty colleagues wish you a long and happy vacation when you and your wife will have unhurried freedom to enjoy many things. One of these will surely be a connoisseur's delight in play-going. Have a good time, both of you. George Crowl, President of A.A.U.P., O.W.U. Chapter It is a distinct pleasure to add to this special program a few words of sincere ap- preciation to Mr. Hunter from Theta Alpha Phi. Not only has Mr. Hunter kept the Ohio Alpha Chapter among the most outstanding in the fraternity, but he has con- tributed richly to the organization as a whole, both in his many years of service as a national officer, and in the help and guidance he has given so generously to the chapters in this region. Associated with Theta Alpha Phi almost since its inception, Mr. Hunt- er represents in a high degree as a person, and in his teaching, the ideas and ideals in theatre this group attempts to propagate. We are proud to claim him as a member, and to extend our fondest good wishes for the future. F. Lee Miesle, Regional Director, Region II, Theta Alpha Phi Theta Alpha Phi, national honorary dramatics fraternity, wishes to honor Professor Clarence Hunter on the occasion of his retirement. The progress of theatre at Ohio Wesleyan is founded upon the precepts he has engendered here. He can proudly take his place among the outstanding teachers and directors of the non-professional theatre of our country who have brought into fine force a Renaissance in the theatre. Hun- dreds of students form a great immortality for him. He taught them well and inspired them to create and appreciate good drama. His method was ever stimulating. He is one of those rare teachers who can in performance demonstrate the art he teaches. Also he has been an influence in the national scene having served with distinction as the national president of Theta Alpha Phi. We, the members of Theta Alpha Phi, extend hearty congratulations to Clarence Hunter and hope sincerely that in retirement he will continue his connection with his colleagues, students, and friends throughout the world. R. W. Masters, National Secretary-Treasurer, Theta Alpha Phi There are many missionaries among us. Most are easily identified. A few are not. Clarence Hunter is not. For nearly four decades he has quietly and devoutly served the interests of and taught drama to college students. Their excellence and their works carry a far greater tribute to this man than mere written or spoken words. It seems more than fitting that the conclusion of this great teacher's second act should have been written by one of the world's greatest playwrights, Shakespeare. This final production, therefore, shall be a capstone to the columnar teaching career of this man who has done so much for so many. To those of us who have followed Clarence Hunter in the Presi- dency of Theta Alpha Phi, we find the way challenging. It is our hope that when our second act curtain comes, we will be able to look forward to the third act with the same confidence. We pray that we will be able to feel a measure of the same pride of ser- vice and accomplishment of the past while anticipating the future. Thank you, Clarence Hunter. We can only try. Good luck and may God bless you. Sam M. Marks, National President, Theta Alpha Phi TRAGIC NIGHT in the career of Professor Hunter was February 24, 1934, when the City Opera House was completely destroyed by fire. This was the first theater used by Ohio Wesleyan dramatists. Professor Newcomb recalled that "there was a decided 'air' about this old 'Opry House.' This was due to the fact that the fire department stable was located on the first floor." After the fire, Ohio Wesleyan turned to the Delaware public schools to pro- vide theater arrangements in Willis High Auditorium. The University, in spite of the fact that it has had an outstanding program in dramatics, has never had a theater of its own. Professor Hunter has worked hard and long toward this end, and his many friends have hoped it could be realized be- fore his retirement. [photo of Opera House on fire] Title A name given to the resource OWU As You Like It Program (p. 8) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Ohio Wesleyan University Description An account of the resource The Ohio Wesleyan University Collection includes books, brochures and programs that describe the contributions of the University to the community and world through its programs and graduates. Music, theater, and the Beeghly Library are some of the accomplishments addressed. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource OWU As You Like It Program Description An account of the resource Program from As You Like It (Shakespeare play) produced by Ohio Wesleyan University/Theta Alpha Phi, with special tribute to Professor Rollin C. Hunter upon his retirement Publisher An entity responsible for making the resource available Ohio Wesleyan University; Delaware County, Ohio Date A point or period of time associated with an event in the lifecycle of the resource 1959 Type The nature or genre of the resource Still Image Text Format The file format, physical medium, or dimensions of the resource Program Identifier An unambiguous reference to the resource within a given context 22221017 Language A language of the resource English Subject The topic of the resource Ohio Wesleyan University--Delaware--Ohio Theater programs--Ohio Wesleyan University--As You Like It William Shakespeare--Theta Alpha Phi--Ohio Wesleyan University Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Creator An entity primarily responsible for making the resource Theta Alpha Phi, Ohio Wesleyan University, Delaware County, Ohio http://delawarecountymemory.org/files/original/027484fa7d393d4ff5cafbb10302a394.jpg 61d40f4ed462b4db8e9a806db290b447 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 1] [corresponds to front cover of Thompson Township Schools Course of Study Booklet 1911] COURSE of STUDY Rules and Regulations of THOMPSON TOWNSHIP Delaware County, Ohio Public Schools Adopted July 10, 1911 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 1) http://delawarecountymemory.org/files/original/1c803add808eb182aabfa46baad46619.jpg 737b5166ec9b99df96b84272518b54fb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 2] [corresponds to inside of front cover of Thompson Township Schools Course of Study Booklet] TEXTBOOKS Spelling. . . . McGuffey's Revised Eclectic Spelling Book Reading . . . . New McGuffey First Reader New McGuffey Second Reader New McGuffey Third Reader New McGuffey Fourth Reader New McGuffey Fifth Reader Language. . . . Harvey's New Language Lessons Grammar . . . . Harvey's New English Grammar for Schools Arithmetic. . . Hamilton's Elementary Arithmetic Complete Arithmetic Geography . . . National Introductory Geography School Geography, Ohio Edition History. . . . .Barnes's Elementary History of the U.S. School History of the U.S. Physiology . . .Overton's Applied Physiology, Primary Applied Physiology, Intermediate Applied Physiology, Advanced Agriculture. . .Goff and Mayne's First Principles of Agriculture The above-named textbooks were adopted for exclusive use in the schools of Thompson Township, Delaware, County, Ohio, at a regular meeting of the Board of Education, held July 10, 1911, for a period of five years. BOARD OF EDUCATION J.P. LAWRENCE, President . . . . . . . R. R., Richwood, Ohio EMMETT FRYMAN, Clerk . . . . . . . R. R. No. 1, Radnor, Ohio J. E. KYLE . . . . . . . . . . . R. F. D. No. 1, Radnor, Ohio E. M. DECKER . . . . . . . . . . R. F. D. No. 1, Radnor, Ohio W. F. BAILEY . . . . . . . . . . R. F. D. No. 1, Radnor, Ohio SCOTT FRYMAN . . . . . . . . . R. F. D. No. 1, Radnor, Ohio Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 2) http://delawarecountymemory.org/files/original/f8c3a2f5e8d9d42b186760eecdbbfcaa.jpg 9cdd0ed38a54844415308555912d3a3f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 3] [corresponds to page 1 of Thompson Township Schools Course of Study Booklet] COURSE OF STUDY RESOLUTIONS. WHEREAS, Section 7645 of the New School Code contains the following provision: "Boards of Education are required to pre- scribe a graded course of study for all schools under their control in the branches named in Section 7648 of the Revised Statutes of Ohio, subject to the approval of the State Commis- sioner of Common Schools," and these required branches being Spelling, Reading, Writing, Arithmetic, English Language, En- glish Grammar and Composition, Geography, History of the United States, including Civil Government, Physiology and Hy- giene; to which the following branches may be added by order of the Board of Education: Vocal Music, Elementary Algebra, Elements of Agriculture, and such other branches as the Board of Education may deem advisable--be it Resolved: First--It is the opinion of this Board that its schools should be brought to a higher standard of usefulness and efficiency. Second--That there shall be adopted for the schools a Course of Study, which shall be followed by all the teachers employed in the schools. Third--That a uniform series of text books be used. Fourth--That the teachers, patrons, and pupils may become familiar with the course, it is ordered that the same be printed in pamphlet form. TEACHERS. 1. Teachers shall see that there is uniformity of text books. Do not allow any pupil to pursue any branch unless he has the adopted text book. 2. Teachers shall be held responsible for the government and instruction, in accordance with the Course of Study, in their school-rooms. 3. Teachers shall require strict obedience to all the rules and regulations of the Board of Education. 1 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 3) http://delawarecountymemory.org/files/original/bee04478392f18eec80b5b43482d9867.jpg 94dd2ea9ac525fb43854a39d34105dbd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 4] [corresponds to page 2 of Thompson Township Schools Course of Study Booklet] 4. No teacher shall be excused from attendance at such Teachers' Meetings as may be prescribed by the Board of Edu- cation, except in cases of emergency. 5. Punishment shall be reduced to the minimum in all schools. Let self-government be the aim and purpose. 6. Teachers shall give careful attention to the health and comfort of their pupils. They shall see that their rooms are properly warmed and ventilated. 7. Teachers are required to give earnest attention to the man- ners and morals of their pupils. 8. In case a parent comes to the school-room to complain, the teacher shall not hear him in the presence of the pupils, but shall respectfully hear him in private, and, if necessary, refer the case to the Superintendent or the Board of Education. 9. Teachers shall make themselves as proficient as possible in preparing for recitation of pupils. Be plain and practical. PUPILS. 1. Pupils shall be punctual and regular in attendance at school. They shall be respectful and obedient to teachers. 2. Pupils must be kind and courteous to all. In going to school and coming from it pupils shall be orderly, and must not disturb persons or property. 3. No pupil shall be excused from any regular study in the Course, without the consent of the Superintendent or teacher. HINTS AND SUGGESTIONS. The child who has learned to read is liberally educated. The spirit of the teacher is the all-important thing. Enthusiasm is contagious. It seldom happens that lessons are made too short, but they are often made too long. Put vim into your school work and school life will seem worth the living. Work leads to interest and interest is conducive to work. Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 4) http://delawarecountymemory.org/files/original/061ea1fe773a353ac7b9f9ad154d8000.jpg 5983f038ccea197f49168049fd197d30 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 5] [corresponds to page 3 of Thompson Township Schools Course of Study Booklet] REGULATIONS The attention of parents and pupils is called to the following facts: 1. That without punctual and regular attendance little good can be accomplished. 2. That disregard of punctuality leads to careless habits of mind and diminishes a pupil's chances of success in life. 3. That tardy pupils fall behind in their classes. 4. That irregular attendance has a bad influence upon the whole school, but still worse upon the irregular pupil himself. 5. That the true aim and end of life can be gained only by prompt and earnest work. Teachers should remember that the text books are but aids, and they should use them as such. They should procure as many supplementary books as possible, and encourage the pupils them- selves to own them, especially those recommended in the Course of Study. A minimum average of 60% in any one branch, and a general average of 75%, or over, in all branches shall be necessary for promotion to the next higher grade. The teacher shall keep a permanent record of the standing of each pupil, and file the same with the Clerk of the Board of Education. Teachers are requested to give Literary Exercises throughout the course at least once a month. ORDER OF BUSINESS. 1. Roll Call. 2. Reading of Minutes. 3. Reports of Committees. 4. Unfinished Business. 5. New Business. 6. Bills and Communications. 3 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 5) http://delawarecountymemory.org/files/original/b5b5f6c7ed63cc5d063b6f3a5c97a3a6.jpg 00c46168df3a2f68afb82a9576605285 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 6] [corresponds to page 4 of Thompson Township Schools Course of Study Booklet] SUGGESTIONS ON THE TEACHING OF READING. During the first three years of school the pupil should be taught to read readily and with expression any selection that is ordinarily difficult; in other words, the aim should be to teach the mechanical part of reading rather than Literature itself, as the pupil is yet too young to grasp the thought and beauty of ex- pression contained in the writings of standard authors. The fourth and fifth years should be the transition period. The pupil has been trained heretofore in the how to read; now he should be led into the what to read--into the great field of literature. The sixth, seventh, and eighth years should greatly strengthen the pupil's grasp on standard literature. For if, at the close of his elementary work, a desire has been created in him for the best literature, his future is assured. At least one supplementary book should be read by the class each year. WRITING AND SPELLING. Daily practice should be devoted to both writing and spelling. In writing the aim should be to teach continuous movement and a plain, practical business hand. During the first years in school spelling should be largely oral, but both oral and written work should be given in the Intermediate and Grammar Departments. Careful attention should be given to the writing and the spelling in the written exercises on other subjects. ARITHMETIC. The two things most desired in Arithmetic are accuracy and rapidity. It can truly be said that they are co-ordinate. The 4 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 6) http://delawarecountymemory.org/files/original/b5ace25cc57bc3c330593a0776f93aa2.jpg fd988d08807730e88f56e5fb8c61a07b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 7] [corresponds to page 5 of Thompson Township Schools Course of Study Booklet] only way to secure these results is by constant drills in the different combinations of numbers in the processes of addition, subtraction, multiplication and division. The pupils must be made familiar with these combinations before explanations or analyses are attempted. Much time should be devoted to mental arith- metic. Business methods of computation should be introduced where they can be substituted for the processes of the schools. Much supplementary work should be done. ENGLISH. The aim in teaching Language, Grammar and Composition should be to train the child in the habits of Good Thinking, Good Talking, and Good Writing. GOOD THINKING--Keep close to the child's nature. The child thinks naturally about things per- taining to his own life--his environment. GOOD TALKING-- "Talk is cheap," but good talking can not be secured without good thinking. Direct the child's thoughts in natural, interesting chan- nels. GOOD WRITING--Good writing follows good thinking and good talking as naturally as day follows night. PHYSIOLOGY. To teach the proper care and development of the body and the mind should be the object in teaching this subject. Frequent talks on Physiology and Hygiene, together with the effects of Alcohol, Tobacco, Narcotics and Stimulants on the human system should be given by the teacher. Valuable suggestions for this work can be obtained from the International Course of Study of Physiology and Hygiene, approved by the Department of Scientific Temperance Instruction of the World and the National W.C.T.U. HISTORY AND GEOGRAPHY. These subjects should be correlated as much as possible, especially in the seventh and eighth grades, as the history of a country very largely depends upon its geographical features. In teaching history particular stress should be placed upon the social, the political, and the industrial development of the country. In both these branches, collateral reading should be encouraged. 5 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 7) http://delawarecountymemory.org/files/original/c5a7b12d4e022ca8019c020a6878966c.jpg b9fd4e9dad67e2d4ff31fe9a645b2d6c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 8] [corresponds to page 6 of Thompson Township Schools Course of Study Booklet] Books Recommended for Supplementary Work Reading -- William's Choice Literature Series (1-8 grades). Arithmetic -- Dubb's Arithmetical Problems (6, 7, and 8 grades). Geography -- Long's Home Geography (3rd grade); Payne's Geographical Nature Studies (4th grade); Carpenter's Geograph- ical Readers (5, 6, 7, and 8 grades). Nature Work -- Overton and Hill's Nature Study and Carter's Nature Study with Common Things. Agriculture -- Goff and Mayne's First Principles of Agricul- ture (8th grade). History -- Eggleston's Stories of Great Americans for Little Americans (2nd grade); Eggleston's Stories of American Life and Adventure (3rd grade); Guerber's Story of the Thirteen Colonies (4th grade); Guerber's Story of the Great Republic (5th grade). Business Forms -- Eaton's Business Forms, Customs and Ac- counts and Manual for the Same (8th grade). Literature -- McNeill and Lynch's Introductory Lessons (8th grade). Music -- Gantvoort's Music Reader for Rural and Village Schools; Natural Short Course in Music, Books I and II. Patriotic Songs Written and Arranged by W. A. Putt. 6 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 8) http://delawarecountymemory.org/files/original/a0ee1e03f2087f38bf854010b0242caa.jpg fc38672c4bea04ad73acf71a9eff4a15 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 9] [corresponds to page 7 of Thompson Township Schools Course of Study Booklet] OUTLINE OF WORK Primary Department FIRST YEAR. Reading -- Teach reading by a combination of the word, the sentence, and the phonic method. Use chart until mas- tered, then the First Reader. Begin teaching vowel sounds by having the pupil use correct diacritical marks for long and short sounds of the vowels, and gradually develop the other sounds of the vowels and the consonants. Practice to acquire distinctness of enunciation, the cultivation of clear, pure tone, a natural expression, and an understanding of what is read. Sup- plementary reading. Spelling -- Spell all new words in the reading lessons as given in the word lists. Writing -- Give instruction regarding the position of the body and the manner of holding the pencil. Slate, board, and tablet work as suggested by the reading lessons. Number -- Teach objectively all combinations from one to twenty, inclusive. Teach the use of the signs plus (+), minus (-), and the sign of equality (=). Develop ideas of halves and thirds. Teach Roman Numerals to XX. Have pupils count and write numbers from 1 to 100. Language -- Teach language orally in connection with the reading lesson by the conversational method. Have pupils use complete sentences in telling about what they see and what they read. Read short, interesting stories, and have pupils reproduce them orally. Physiology -- Instruction given orally by teacher from New Century Oral Lesson Book in Hygiene for Primary Teachers. 7 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 9) http://delawarecountymemory.org/files/original/9a8bfff98a6ff9c745ebded5d8fea217.jpg f82b994bb4b54173f0d04a16cdfe3c8f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 10] [corresponds to page 8 of Thompson Township Schools Course of Study Booklet] SECOND YEAR. Reading -- Second Reader. Give attention to expression, enunciation and articulation. Question pupils closely as to the meaning of what is read. Explain meanings of new words. Supplementary reading. Spelling -- Spell all new words in the reading lessons as given in the word lists, with frequent reviews. Writing -- Continue work of previous year. Time should be given to formal practice. Number -- Add, subtract, multiply and divide numbers to 100. Review use of signs used in previous year. Teach the signs of multiplication (X) and division (?). Practice reading and writing numbers. Teach objectively the fractions 1/2, 1/3, 1/4. Roman Numerals to L. Language -- Continue work of first year. Commit appropriate poems. Teach use of capital letters in proper lames. Teach use of period and interrogation point in sentences. Physiology -- Continue work from New Century Oral Lesson Book. THIRD YEAR. Reading -- Third Reader. Give careful drills in meaning of the words until they can be used readily and correctly in conver- sation and in written sentences. Supplementary reading. Spelling -- Drill on sounds of letters and corresponding dia- critical marks. Begin use of text book. Writing -- Exercises on practice paper to secure ease of move- ment; pupils should be trained to write rapidly yet legibly. Cor- rect any faults found. Use copy book. Arithmetic -- Review work of preceeding grades carefully, mak- ing sure of all steps covered. Emphasize rapid oral work, giving brief exercises in the same daily. Use primary text book. Language -- Oral lessons based on the lives of Columbus, Washington, Lincoln; stories of Thanksgiving, Christmas, Mem- orial Day, etc. Learn National Hymn. Place text book in hands of pupils. 8 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 10) http://delawarecountymemory.org/files/original/c255ef18ad8ef89ca9f9103deb97415d.jpg 38e7c6fb787e25b75f95ee3d40db92b1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 11] [corresponds to page 9 of Thompson Township Schools Course of Study Booklet] Physiology -- Continue work of previous years from the New Century Oral Lesson Book. Geography -- Lessons based upon the following subjects: Directions, Sunrise, Sunset; the Seasons, Weather Observations; Idea of a Map, Map of the School-room and the School-grounds; Name of Country, State, County, Township and Town. Use supplementary reading bearing on these subjects. Intermediate Department FOURTH YEAR. Reading -- First half of Fourth Reader. Give special attention to Elementary Sounds, Diacritical Marks, Syllabification, Accen- tuation and Word Study, with constant drills. Encourage pupils to use the Dictionary. Supplementary reading. Spelling -- Oral spelling as well as written. Continue use of text book. Writing -- Attention to rapidity and legibility. Use Copy Book. Arithmetic -- Complete Intermediate Text Book to Compound Denominate Numbers. Mental work given by the teacher. Language -- Use text book as suggested. Physiology -- Take up and complete Primary Text Book. Geography -- Map of Ohio taught by drawing on blackboard. Productions of the State and pursuits of the People. Use text book recommended for supplementary work. FIFTH YEAR. Reading -- Complete the Fourth Reader. Require frequent oral reproduction of the lessons in the pupil's own language. Study carefully the introduction. Supplementary reading. Spelling -- Words from reading lesson should also be mastered. Continue use of text book. Writing -- Continue as in previous year. Use Copy Book. Arithmetic -- Complete and review Intermediate Text Book. 9 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 11) http://delawarecountymemory.org/files/original/d4532259514d33ee2679c63d1e5994bb.jpg 293cbd521da3b49bf1852c2e999bb502 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 12] [corresponds to page 10 of Thompson Township Schools Course of Study Booklet] Language -- Use Text Book as suggested. Physiology -- Complete and review first half of Intermediate Text Book. Geography -- Complete Elementary Text Book to South America. History -- Complete Elementary Text Book to the War of the Revolution. SIXTH YEAR. Reading -- First half of Fifth Reader. Extend work of for- mer years. Supplementary reading. Spelling -- Continue Spelling Book. Writing -- Continue as in previous years. Use Copy Book. Arithmetic -- The Advanced Text Book to Decimal Fractions. Grammar and Composition -- The Sentence and its Elements; Words and their Uses in the Sentence; Narratives and Letters; Acts that show Character; Punctuation. Use the Advanced Book. Physiology -- Complete and review Intermediate Text Book. Geography -- Complete and review the Elementary Text Book. Give Map Drawing especial attention. History -- Complete and review Elementary Text Book. Grammar Department SEVENTH YEAR. Reading -- Complete the Fifth Reader. Supplementary reading. Spelling -- Continue Spelling Book. Writing -- Copy Book. Arithmetic -- Complete Advanced Book to Involution. Grammar and Composition -- The Sentence and its Elements; Complements, Phrases and Clauses; Acts that show Feeling; Punctuation. Continue use of Advanced Text Book. Physiology -- Complete first half of Advanced Text Book Geography -- Use Complete Text Book to South America. Con- tinue Exercises in Map Drawing. History -- Complete Advanced Text Book to Washington's Administration. Give especial attention to the Development of the Constitution and the Formation of the Union. 10 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 12) http://delawarecountymemory.org/files/original/e30e990d0ea848e20cebfe84d2eccca7.jpg e7390054cddef95cc9a0d968d28b04b5 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 13] [corresponds to page 11 of Thompson Township Schools Course of Study Booklet] EIGHTH YEAR Reading and Literature -- Read and discuss the selections in Authorized Text Book, giving especial attention to the lives of the authors. Supplementary reading. Spelling -- Complete and review Text Book. Writing -- Special attention to Business Forms and Letter Writing. Continue use of Copy Book. Arithmetic -- Complete and review Advanced Text Book. Grammar and Composition -- The Parts of Speech, Classifica- tion, Inflections and Relations. Narratives and Letters; Acts that show Character; Punctuation. Physiology -- Complete and review Advanced Text Book. Geography -- Complete and review Advanced Text Book. History -- Complete and review Advanced Text Book. Civics -- Complete the Elementary Text Book. 11 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 13) http://delawarecountymemory.org/files/original/cf2f8105afcab9d395050b0a1255b50b.jpg 21b4e2d45e14f97b1f49be8e67d0aabc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 14] [corresponds to page 12 of Thompson Township Schools Course of Study Booklet] Suggestive Study and Recitation Programme CLOS- MIN- PRIMARY. INTERMEDIATE. GRAMMAR. ING. UTES. 9.10 10 . . . . . . . . . Opening Exercises . . . . . . . . . 9.35 25 Seat Work . . . . . Arithmetic . . . . Arithmetic 10.00 25 Number Work . . . . Arithmetic . . . . Geography 10.20 20 Number . . . . . . Geography . . . . Geography 10.40 20 Form Work . . . . . Geography . . . . Geography 10.55 15 . . . . . . . . . Intermission . . . . . . . . . . . 11.15 20 Silent Reading . . Geography . . . . Grammar 11.35 20 Reading and Spelling.Map Drawing, Etc..Grammar 12:00 25 Excused from School. Reading . . . . . Grammar NOON INTERMISSION 1.10 10 . . . . . . . . . Singing . . . . . . . . . . . . . . 1.30 20 Form Work . . . . . . Reading . . . . . Reading 1.50 20 Silent Reading . . . .Seat Work . . . . Reading 2.10 20 Reading and Spelling. Language . . . . . History and Physiology 2.35 25 . . . . . . . . . Writing and Language . . . . . . . . 2.50 15 . . . . . . . . . Intermission . . . . . . . . . . . . 3.10 20 Number work . . . . . Spelling . . . . . . History and Physiology 3.35 25 . . . . . Physiology, Hygiene, Effects of . . . . . . . Alcohol and Narcotics 3.50 15 Excused from School. Spelling . . . . . . Spelling 4.00 10 . . . . . . . . . . Arithmetic . . . . . Spelling Heavy Type indicates class work and ordinary type study work. The teacher should make any changes in the Programme necessary to fit the conditions of his school. 12 Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 14) http://delawarecountymemory.org/files/original/10b71ce01e4e97f7ba675388c4efd4fa.jpg c95dadfebfd10dc60eb53f004f2c379f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 15] [corresponds to inside back cover of Thompson Township Schools Course of Study Booklet] [blank] Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 15) http://delawarecountymemory.org/files/original/703a857d64f0b0c82f419794ee469fe7.jpg 98332ff379b910c0db8f187ceeb3caab Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource [page 16] [corresponds to back cover of Thompson Township Schools Course of Study Booklet] [picture of lamp] Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools (p. 16) Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Thompson Township Description An account of the resource The Course of Study, Rules and Regulations of Thompson Township Public Schools details the responsibilities and course of study for students attending the Thompson Township Public Schools. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Course of Study Rules and Regulations of Thompson Township Delaware County, Ohio Public Schools Description An account of the resource The Course of Study, Rules and Regulations of Thompson Township Public Schools details the responsibilities and course of study for students attending the Thompson Township Public Schools. Date A point or period of time associated with an event in the lifecycle of the resource 1911 Type The nature or genre of the resource Text Format The file format, physical medium, or dimensions of the resource Book Identifier An unambiguous reference to the resource within a given context 22221004 Language A language of the resource English Subject The topic of the resource Public schools--curriculum--Thompson Township--Delaware County--Ohio Regulations--public schools--Thompson Township--Delaware County--Ohio Schools--administration--Thompson Township--Delaware County--Ohio Creator An entity primarily responsible for making the resource Thompson Township School Board Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ http://delawarecountymemory.org/files/original/293cfe50cffa86a115388399709489f9.jpg 237ff234f55d4110ec005ce4dab64e0c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Description An account of the resource CAUTION: If a loan has been obtained from the Veterans Administration and not repaid the application must be forwarded to the office which made the loan. Failure to obey this instruction will cause delay in settlement. Do not write regarding application. All applications will be handled in order of receipt. If you do write for any purpose other than to notify of change of address, you will only delay action in your case. Filing application or calling in person will not expedite settlement. APPLICATION (Application may be filed at any time prior to maturity of certificate) READ INSTRUCTIONS ON REVERSE OF APPLICATION --------------------------------------------------------------------------------------- (Location of station making settlement. Not to be filled in by applicant) Penalty for making false or fraudulent statement in application "Whoever knowingly makes any false or fraudulent statement of a material fact in any application, certificate, or document made under the provisions of the Act, shall, upon conviction thereof, be fined not more than $1,000 or imprisoned for not more than 5 years, or both." I hereby make application to the Administrator for the settlement of any amount due and payable to me on adjusted- service certificate No. 24919, dated January 11" 1925 amount $767.00 further identified by No. A which was issued to CHARLIE C. BRICKER (Type or print first, middle , and last name of veteran) based upon military or naval service during the World War, who was born at Condit (Place of birth of veteran) Delaware Co. Ohio on Oct. 24 - 1886 and may who be further identified by Army, Navy, or Marine Corps Serial No. 2480572, date of enlistment June 23rd 1918, date of discharge May 1st 1919, and rank and organization at date of discharge Private unassg,d. last assgd, to Co M. 362 Inf I hereby surrender all right, title, and interest in the above-described adjusted-service certificate. Fingerprints of Right Hand of Veteran (Imprint of four fingers taken at same time in presence of person identifying) Please print or type- } write address of veteran here. (This is address to which settlement will be sent.) } CHARLIE C. BRICKER (Signature of veteran) R.D. # 2 (Street address or route number) GALENA OHIO. (City or town and State) CERTIFICATE OF IDENTIFICATION (NOTE. --Certificate should be executed by some authorized person as set forth in item 6 on reverse side of application.) STATE OF .....................} COUNTY OF................ } ss: Date.............................., 19...... I, .................................................., do hereby certify that I am ................................. (Name of person certifying) (Title of office or position) and that the person applying for settlement, evidenced by the above application, is known to be the veteran named and referred to therein and that the signature and fingerprints thereon are his and were made in my presence. ................................................................................................................................................ (If the person certifying is a notary the above certificate must bear the notarial seal; if a postmaster, an impression of the cancellation stamp of the postal station should be made on the above certificate.) VETERANS ADMINISTRATION Adjusted Compression Form 1701 January 1936 Title A name given to the resource C.C. Bricker Adjusted Compensation Form (1) http://delawarecountymemory.org/files/original/5ce282c8b9f953ca791ee50c6f599fb9.jpg 7317d995330468676eb43e71a0df04d9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Charlie C. Bricker's Adjusted Compensation Form (2) Description An account of the resource INFORMATION CONCERNING SETTLEMENT OF ADJUSTED-SERVICE CERTIFICATE 1. If no loan is outstanding against the adjusted-service certificate it should be forwarded with the application to the Regional Office or Veterans Administration Facility conducting Regional Office activities nearest the applicant's home. Facilities at which Regional Office activities are not conducted are not authorized to make these settlements. 2. If a loan was obtained from a bank but has not been redeemed by the Veterans Administration the application will be executed and forwarded to the Veterans Administration, Arlington Building , Washington, D. C. 3. If a veteran obtained a loan from the Veterans Administration he was furnished a pink slip (Form 1184-c). The same would be true if a loan was obtained from a bank and redeemed by the Veteran Administration except that the form would be numbered 1186-a. In such a case if either form is in the possession of the veteran it should be attached securely to the applica- tion when submitted. 4. The name and address to which you desire the proceeds of your certificate mailed should be printed or typed in the space provided therefor on the face of this application to avoid any mistake in name or address. The Post Office Department will not accept mail unless addressed to an individual at an established post-office address. Therefore, in giving the post office to which settlement is to be mailed, care should be exercised to give the name of place or post office correctly. 5. It is important that the information required in the application be furnished in order to insure positive identification. 6. IDENTIFICATION. ---Before settlement is made on an adjusted-service certificate the person applying therefor will be identified as the person entitled to the settlement for which an application is made. If in the United States or possessions certification will be accepted if made by a United States postmaster or assistant postmaster over an impression of the post-office cancellation stamp; a commissioned officer of the regular establishment of the Army, Navy, or Marine Corps; a member of the United States Senate or the House of Representatives, an officer, over his official title, of a post, chapter, or other comparable unit of organization under Veterans Regulation No. 10, or an officer over his official title, of the State or national body of such organization, or any person who is legally authorized to administer oaths in a State, Territory, possession, District of Columbia, or in a Federal judicial district, of the United States. If the identification is made in a foreign country, it will be to administer oaths under the laws of the place where identification is made; provided there be attached to the certificate of such latter officer a proper certification by an accredited official of the State Department of the United States that such officer was authorized to administer oaths in the place where certification was made. 7. In the rectangle set-off on the left side of the application blank, the applicant will make his ( her ) fingerprints. The fingerprint impression of the four fingers of the right hand are to be made all at the same time after the fingers have been inked with black printer's ink, or by using a stamp pad. If possible use printer's ink. It is necessary that the ridges in the print be clear and distinct; otherwise the application will have to returned to you for better fingerprint impressions. In case any or all of the fingers of right hand are gone, take impression of the fingers of the left hand, stating under the fingerprints that is the left hand instead on the right. In the case of veterans who are mentally incapacitated and application is being executed by a representative of the veteran, the veteran's fingerprints will be obtained if possible. If this cannot be done, as also in the case of an individual whose fingers are all missing, make a statement to that effect in the space provided for the fingerprints. 8. After making out your application, go back over it and check each item so as to be sure you have omitted nothing, and that each item is properly filled out. It will be especially noted that the application must be signed and fingerprints made in the presence of the certifying person certifying as the identity of the veteran. Charlie C. Bricker's fingerprints made with stamp pad. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Military Description An account of the resource This collection contains personal letters and video relating to topics in US Military history and wars in which the US Army was engaged. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource C.C. Bricker Adjusted Compensation Form Creator An entity primarily responsible for making the resource Veteran's Administration Date A point or period of time associated with an event in the lifecycle of the resource Jan 1936 Contributor An entity responsible for making contributions to the resource Charlie C. Bricker Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Format The file format, physical medium, or dimensions of the resource Paper Language A language of the resource English Type The nature or genre of the resource Still Image Text Identifier An unambiguous reference to the resource within a given context 2023031401 Subject The topic of the resource Bricker, Charles C--1886-1966 Local history --Ohio--Delaware County--Galena Village of Galena--Berkshire Township--Delaware County--Ohio World War 1--1914-1918 Description An account of the resource Pvt. Charlie C. Bricker's Adjusted Compensation Form for his service in WWI http://delawarecountymemory.org/files/original/46d7d204ce3cac8c62af3f1c5ae60cf5.m4v dc3fb6ddc8061211a5d8a19b89176383 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Barbara Johnson Description An account of the resource MA: Hear about one of those being your family history, and how the Dentons came here BJ: oh ok MA: and how the Johnsons came here and when that was. BJ: Uhuh MA: when they came to Berkshire Corners. BJ: OK MA: I wondered if you knew, you know anything that you wanted to tell us about what you remembered the area being like when you came here. And some of the buildings that were around then. BJ: Uhuh MA: And then I um, have some specific things that we have in our collection at the library that I wanted to ask you about BJ: OK MA: to see if you could add to the information that we know. BJ: well prompt me whenever you need it MA: I will, BJ: because MA: I have a list of questions here BJ: oh ok MA: but you know the conversation can just go where it goes, BJ: ha ha MA: anything you have to say BJ: OK MA: we're going to find valuable for the collection CM: You're good to go MA: OK we're good to go MA: So I read in the article that I showed you that your husband's family was from Medina BJ: Yes MA: But you're a Denton right? BJ: Yes MA: Are you related to the Dentons that live on North ___ BJ: He's my cousin, Bruce is a first cousin, MA: Oh OK BJ: our dads, our fathers were brothers. His dad and my dad were brothers MA: OK BJ: and uh, I don't, I know when my grandparents came down this way they a, they built a home in 1925 my mother always told me this 'cause this was the year I was born. MA: Oh OK BJ: And um they built that in Delaware and that house is still standing. In fact a few years ago I,I took my son, one of my sons, both of them live in Texas, and one of them was up here, and I said let's go over and see if that lady will let us go in and I can maybe tell her some things about the house that I remembered when we lived there and when grandpa and grandma lived there. But we went over and of course I said I don't know I've never met this lady but let's go and knock on the door. We knocked she came finally to the door and I think she's a widow lady and um she looked us over and I said I told her who I was and what I'd like to do to if she would let us come in and I said I can remember which rooms were what and I said I can draw you the floor plan and everything. She said No you don't need to do that she said she just lived up on Curtis Street and she said she had watched the house being built. MA: oh BJ: Well that's one up on me but she was not about to let us come in. I realized afterwards that you know a man and a woman coming up that you've never seen before and saying I used to live here when I was a girl and my grandparents lived here. Well anyone can make up a story like that. And so I didn't blame her one bit but I sure would have loved to have seen the house again. We moved away from there. We moved in in 1943 in the fall. It was MA: Here? BJ: No, this was when I was a girl MA: Ok BJ: Maybe I'm getting a little ahead of my story MA: That's OK, it was your grandparents who built the house in Delaware and they stayed in that house? BJ: Yes they had lived there. And the reason we moved over there was because grandpa had died and, a few years before, and it hadn't presented any problem about my grandmother having somebody in the house with her until a couple of years, 3 or 4 years afterwards because then her daughter was going to be leaving the house she was on a sabatagal to do some studying down at Ohio State and so that would have left my grandmother all alone. Well my brother went over, and stayed. He went to school his last year at Willis in Delaware. And then he went into the Army when he got out, and so that left grandma alone again. Well she tried staying with some of her children none of 'em could handle her.She was kind of Alzheimers and very very, um, engrained Methodist Republican anti-this anti-that (laughter). And and she she was pretty far gone mentally. So we moved in in the fall and she died in December of that same year. MA: Uhum BJ: And Um, so that's, my uncle, Uncle John, who is Bruce Denton's dad, lived right across the road from her so he could kind of look in on her too occasionally. But um, like I said that was getting kind of ahead of my story. Do you want me to start back when I first came here? MA: Well you lived in that house then? BJ: We lived there for about 2 maybe 3 years, and this was during the war. And um, my dad was working at Curtis Wright when the war was over why they all lost their jobs. And um so he sold that house and bought a farm over near on the Centerburg and Croton County line, Licking County line. And um, if they'd moved to the house, to a house on the other side of the road my sister would have gone to Centerburg schools. As it was she they didn't, and she went to Croton and graduated from High School over at Croton. And um, it was just from there uh my folks moved back to Delaware. They they lived on the farm possibly 4 or 5 years I'm not sure what, it was 17 acres and my dad farmed it. He had kind of a rough time to go. And um he decided he wasn't the farmer that he was when he was a young man (chuckle). And so they moved back to Delaware. And they were the first people who eventually moved into the seniors place down on London Road. And uh they had their choice of any place, any apartment they wanted and they chose one that looked right out on London Road and they hadn't built that gas station yet that's in front of it. And so they watched all that being built up you know and everything and um they, they enjoyed themselves there. But um, it it just seems like, I look back now and it just seems like that was a fast fast trip growing growing up and all these things happening and I just couldn't uh could't vision what what all had happened and and its just been a speedy thing. Uh my husband and I were married in 1950 and uh MA: Where did you meet him? BJ: I had known him forever it seemed like. We moved down here from Apple Creek, in Wooster area. This is my family, my dad and mother. Dad had this store down here at the corner. And um, the Johnsons lived here and Beryl had just graduated that year we we were, it was 1938 I believe. And uh that was the year that he graduated I think. And he and my oldest brother were kind of two of a kind, they didn't date, they were very quiet. Beryl had a car, my brother didn't so Beryl took him lots of places and and um, in the evenings they'd, they'd maybe go to a movie or something like that. And then um, then they both went in the Army just a month apart I think. Beryl went in um February and Bob went in March or vice versa. But it was just a month apart. And that was at the beginning of 1942. MA: So your dad had the store on the corner- that's the building that's for sale right now? BJ: Yes, yes MA: But you were living in Delaware and he would come to work here? BJ: No at that time uh I, I was getting ahead of my story. Uh when we first came down we moved to a place down here all I can think of is Mabel Finch's house. MA: Oh BJ: But uh its just about um, well the corner is gone now. Its got that big building down here. MA: Is, is Mabel's house gone? BJ: No, MA: Its still there BJ: Its the first house down there MA: After Gosslin's Construction BJ: Second house, second house. MA: The little yellow one? BJ: There's a little one and then theres one right beside it where all the busses are. MA: Oh ok. BJ: ok MA: That house is the house with the busses? BJ: Yeah MA: Ok oh and you lived in there. BJ: yeah, and uh MA: Is this, this is that house? BJ: No that's the store MA: This is the store. BJ: That's the store. MA: Look at the intersection. That's, that's the intersection BJ: I made um, this is courtesy of the library (giggle) MA: Oh. This came from the library? BJ: No I made the copy over there. (giggle) MA: And so this is the front of that store BJ: uh uh MA: So it's been sided I knew it had been BJ: uh um MA: Because it wasn't, its its framed BJ: This doesn't show the gas pumps either. I think she, these were from Berl's mother. It says 1924 and that was the year before I was born. MA: And what year, so did your dad buy the store from someone? BJ: Yeah he bought it from Mr. Billicum. Uh Dick Billicum was in my class at school and they lived down the road and um MA: Do you remember what year that was that he bought the store? BJ:'38 MA: 1938? OK and you were all living on South Galena BJ: Yeah yeah MA: In the house that now has the busses BJ: uh huh BJ: And we lived there and mother would come down to the store and help my dad do whatever he needed to do. And there wasn't the delivery that there used to, that there is now so he would take this little panel truck that he had and he'd go to Columbus to some of the wholesalers down there and to the hardware and everything 'cause it was a general store. MA: Uh uh BJ: And he'd go to Smith Hardware down in Columbus, and um, Smith Brothers MA: That was a long trip BJ: Yeah (giggle). And he'd would come back with nails and screws and everything. He, he did have um a produce man that would bring fresh produce and also um meats and things he did his, um, he cut the meat there but, you know, it would come in big sides or quarters or something like that. MA: uh um BJ: and MA: Did the farmers in the area provide produce and beef? BJ: Uh, no MA: Or did he always go into Columbus? BJ: Generally, generally went into Columbus. And um, he would, lets see, what was, I'm trying to think there was something else that flipped through my mind like that and went out the same way. Well anyhow, Mother would come down and help him. And then uh, she'd would walk back and forth 'cause she never learned how to drive. And then he, he bought a house out here on the highway. MA: 37? BJ: Yeah and its, uh, lets see, do you know where that little house, that first little house is on this side of the road, right just beyond the golf course? Its a small house kind of setting up on a hill, just, not much of a hill but just a bank, just beyond this golf course. MA: Well we will notice it on our way back. BJ: Yeah, well we lived almost MA: Is it white? BJ: Um, I think so. Its only a story. MA: Uh um BJ: And its had some building on to it, but its the first one after the golf course MA: uh um BJ: and we lived right across the road from it. Well those, the, the people that bought the property later on after we moved here, uh tore down the house, it was an old farm house. And um, my dad had built a new garage when he was out there. And the garage now is just barely hanging (makes a motion of blowing air) it looks like the wind could blow it down. MA: uh huh BJ: and uh so you can still see that behind this brick home. MA: Why did they want to leave the house on South Galena? BJ: I don't know. It, we were renting there. MA: oh I see BJ: And he bought this one. MA: He bought it, ok BJ: So maybe that was, I think that was the reason, I think Mabel wanted to move back into her home. MA: Do you know if uh Mr. Billicum had owned the store for a long time? BJ: I don't think it was very long um, his, like I said um he had been a farmer I believe, I'm not real sure about that but I think he had been a farmer and um, it was quite a coincidence when I found out that his son was in my class when I went over here to start school. I thought, Oh my (giggle). But uh I, I was very very quiet in school. I was just, you know, one of these kids that doesn't speak unless you're spoken to and and um I, that was my class graduating picture and I was just counting them up before, before you came in. I think 16 of 'em are gone and there were only 32 in our class so half of 'em are gone now. MA: uh um BJ: but um, this is me MA: oh BJ: Uh, Dick is still living, Bellicum MA: uh huh BJ: He's, he's over in Delaware MA: and he's the son of BJ: of the former owner MA: Is this your father in the picture? BJ: No, no I have no idea who that is unless it says on the back MA: I think, oh it sure does BJ: I saw some pencil writing MA: It says Birkshire Store and Harry Finch BJ: Oh well so that's another Finch then MA: Is that Mabel's husband? BJ: No, she never married. MA: Oh, ok BJ: And there was also another, Ilo Finch up here. MA: uh uh BJ: That might of been their parents Ilo and Mabel were brother and sister and this might have been his dad, their dad. I don't know. MA: Do you remember, um, any stories that might have been passed on to your father when he bought the store about the building or, or other businesses important at the corners there? BJ: Well, there was Bests had a little gas station and they had ice cream. We didn't have ice cream. MA: And where was that? BJ: That was in that vacant lot that's right across from the store. Right down here at the corner. MA: Oh, is that this building? BJ: Yeah MA: Oh BJ: Yeah MA: So that was a, that was a BJ: It was a little store. And they sold ice cream, milk. And they were open on Sundays whereas my dad wasn't. But when we would go to church, we'd come up here to church, and he'd always stop at the store and people knew that. So, if they needed milk or a loaf of bread or a pound of baloney or something like that they'd say "I'm coming down, I'm gonna stop, don't, don't go until I get there". MA: Uh huh BJ: And uh he would wait for 'em. Oh but store managing then was so different than it is now, so so different. MA: Were there other um, businesses that were right there at the intersection? I know this is, this was a house, I think the Frost house maybe. BJ: Yeah, up here, MA: It was across the street BJ: it was on a bank that was gone, well no it wasn't that, that was still there. It was a two story, they said that was a stage coach stop. MA: oh BJ: But I don't know anything more than that. But Billy Frost, uh, lived in there. He never married, and um, my younger brother used to just love to go down to Billy's, because he'd, like I said he'd never married and he just kind of adopted Jimmy, my brother. And he loved to have him tag around after him, you know how older men are. And he'd, he'd tell him all kinds of stories and Jimmy would come back to the house and say "did you know this, did you know that? Well Billy told me it was so." (giggles) Who knows, I don't remember any of 'em now, I don't remember any of them now. MA: Uh, the, there were a couple of buildings that were taken down when, um, the Gosslin Construction BJ: Yea, MA: Building went in BJ: Yeah, Uh huh MA: and one was a house BJ: Yeah, uh, well there were two houses, uh. Right on the corner was where Wright Ormell and his family lived. And his wife's mother was there. Her name was Strawser. MA: uh huh BJ: But I don't know if she had lived in that house before or if a, if she just moved in with 'em after they got there. They were there when we came in. AM: Which was? BJ: In 1938 MA: 1938. What was Mell's last name? BJ: Whose? MA: Mell's last name, did you say Mell lived in the house? BJ: No, I said I didn't know whether she had lived there. Her name was Strawser, she Wright Ormell's mother-in-law, MA: OK BJ: but um MA: And then there was a, well in the Burrer Room we have pictures of that brick building and sometimes it's labeled as a school and sometimes it's labeled as BJ: Oh MA: an Episcopal Church. BJ: Oh MA: What was it when you came? BJ: When we came it was part of his farm. MA: He was using it as a barn. BJ: yeah, kind of a dairy, dairy- uh uh -like store MA: uh um, yeah we have, this is a, this is hard to read, but its a map that's from the library and it, and it has it has that building listed as the Episcopal Church. BJ: Oh really? MA: Yeah, near the cemetery, but I didn't know if it was being used as a church BJ: ah huh (no) MA: when you were little BJ: ah huh (no) MA: When you were growing up here or if it was BJ: ah huh (no) MA: So you've always just known that to be the barn BJ: yeah, uh huh MA: That's interesting BJ: I don't know whether it started out that way or whether it had been a school house, excuse me I got the hiccups,and um whether they just, you know, they stopped using it as a school because right across the road here there was another little school house and it seemed odd that there'd be two school houses MA: Yeah, and uh BJ: so close together MA: yeah, um, they, the building that's right across the street that's painted red BJ: uh huh MA: was, because the Berkshire Methodist Church was here when you came here wasn't it? BJ: uh huh MA: Is it that building? BJ: Yep MA: I kinda thought it might be just because of the way the windows look. BJ: Yeah, um, Mrs Crawford had the nursing home down here, the big brick house. MA: That's this house? BJ: Yeah MA: OK, so when you came here that was a nursing home. BJ: I don't, yeah when we moved here, that is when Berl and I moved here that was a nursing home. But when we moved here before, when, when my dad and mother moved down here in 1938 it was not, it was a, it was a house. And MA: The Speary's lived there but I don't know if that was before or after. BJ: Spa... MA: Speary. S P E A R Y, BJ: Oh, MA: is what we have in the Burrer Room. It was Carlton Burrer's mother. BJ: Oh MA: So he, he grew up in that house. Did you know the Burrer's? BJ: I knew of them, but I didn't... MA: But I didn't know, we had in the Burrer Room that this had been a nursing home for a time but there aren't any dates attached to it so we really, we really aren't sure, when, when it was being used as a nursing home, but you remember BJ: Oh yeah MA: When you came here it was BJ: In 1959 when Berl and I moved up here it was a nursing home at that time and it had been for some time before that but I don't know exactly when. I think she was just getting it started and um she would, I, both of our older boys helped down there, they'd help do dishes and they'd work in the kitchen and just do various things. But Mrs. Crawford was always doing something there and they built that house just this side of it, she and her husband. Mr. Crawford was a teacher over at Sunbury. MA: Oh, OK. And then the church, the church merged with another church is that correct? Its up on Cheshire Road. BJ: Cheshire. yeah MA: So you all stopped going to that church BJ: Well we, we our selves. Um, I went there when I was growing up before I was married. But after Beryl and I were married and moved here, uh we were members of the Church of Christ and we went to Delaware MA:uh huh BJ: and then from Delaware we went to Westerville where we're going now. but uh.. MA: Was there a building that was torn down when the township hall was built? BJ: Yes, that was the old school house and it was a red brick one room thing MA: Oh ok BJ: and we lived right across from it and I have pictures uh, on a um, a little 8mm camera (giggles), made a long time ago of them when the firemen went over there and burned it. And they'd, they'd burn it a little bit and then they'd stop, and go in and do other things and then they'd burn it some more and then another township with their fire crew would go in but there was the Sunbury and I think there was, I, did Galena have a separate one when they started out? MA: a school house? BJ: No I mean fire, fire MA: You know I'm not sure when Galena and Berkshire and Trenton joined to become BJ: uh huh MA: the BGST that they are now. BJ: Yeah, well its been since I've been here I'm sure but I think that there were three or four different ones, I think Berlin had one but there were several different companies over there and they were... It was instruction just like it is now you know when you burn a place. And its done on fire, on purpose, where they'd check it and see what, what needs to be done and so forth MA: I have a picture of that building, but it's unidentified, I had a hunch it is this BJ: oh really? MA: yeah CM: You say you have the 8mm? BJ: I did. CM: ah BJ: yeah, I I have, I have the camera, I I don't have the camera I have the film, I had it put on video tape CM: You did? MA: Oh BJ: Yeah, yeah, would you like to see it? CM: Well maybe BJ: I don't have it out right now CM: Maybe, maybe we could borrow it, uh, BJ: yeah CM: just, just to get it on this tape BJ: Ok, Ok. I'm not real sure whereabouts it is CM: well you know there's no rush BJ: Then this, then this place down here which was right next to me MA: This one? BJ: Yeah, yeah MA: I wanted to ask you about that because everyone calls this the Major Brown House. And I was curious to know if that's what people called it when you came here. BJ: Well I never saw the whole house. MA: oh, BJ : It was all MA: That's, that's a picture from the Delaware Gazette. BJ: It was all crumbed and just the foundation was there. MA: uh huh BJ: when we moved in here MA: oh and BJ: it was just a foundation MA: and that was in 19... BJ: when we moved to Berkshire with my parents uh, 1938, it was just the foundation MA: oh, so ___ BJ: and maybe a brick wall standing or something like that MA: so that picture would have to pre-date 1938 BJ: oh yes, yeah MA: We have the original and we have the negative, and thats all in the Burrer Room. Its a, its a large _____ BJ: and then... MA: so you've always just known that little pile of rubble BJ: Yeah, Yeah MA: And nothing else. Do you, did, did anybody ever call it the Major Brown House then or how was, how was it referred to? BJ: (giggle) Denny's barn. Denny Neilson being the one who lived up on the hill down here. Mr and um... It was just in his pasture, I mean he owned this whole corner clear over to Carter's Corners and everything. MA: Well that's interesting. These, this was also in our library's collection, and I didn't know, uh this is the Meadows, did your dad sell the store to them? I didn't know if this, if that's uh BJ: Clyde Meadows, yeah, that's who he's yeah... its one of two businesses, yeah. MA: So you you knew, they did buy from your father. BJ: The Meadows bought it from my dad, uh uh.I never knew her very well nor him but his, his brother lived just down the road, John Meadows. MA: oh ok BJ: And uh they were from Berkshire. I, I don't really know where these folks lived but it wasn't right here at Berkshire as I recall. MA: OK, Were they the last people to run it as a store? Do you know? BJ: No, um umm Ruby Basham who lived up around Olive Green. She bought it and she was still running it as a store when we moved back here in 1959. And she was just a year ahead of me in school. And I went down when I found out she was the new o, the owner, new as far as I was concerned I went down and told her a few things about it and what I remembered and everything and she said well she says its changed alot since you were a girl. (giggle) Oh that is great. MA: uh huh, and then, this uh this house is just really falling into disrepair all of a sudden. um, do you know what they are doing? BJ: I think they are getting ready to buy and burn. I think that's what it is because there was another house out there and they've just with within the last month or so that's been burned and a couple of others are empty that are back there and I I think that figuring on the whole corner there going up in smoke. MA: was it this Marjon ____ BJ: Marjon Farm MA: when you were BJ: Well no that was Spanglers, his name was John and hers was Mary and that's how they got Marjon out of it. She gave piano lessons and a he was I think more or less a gentleman farmer. And um our second son went out and used to help him with his pigs and things like that. One day Rick came back and he says I got a present out here for yea. I said what do you mean? He said well Mr Spangler said with all the work I've been doing out there he was going to give me a pig. (giggles) That was all we needed, I had four children and they were going to bring a pig out. And um so he he fixed up a little pen back here and he just very, very readily fed it, took care of it, cleaned it and everything. MA: What happened to the pig? BJ: He made good pork chops. (giggle) MA: That's what I figured. Um I know that the Hoover Dam project went on in the 1950's but I don't know when Alum Creek was built but I wondered what the road was like between here and Delaware. It sounds like it must have ___ BJ: Just a two lane, just one lane each way MA: One lane each way and was there any water there at all? BJ: Just a creek MA: Just a creek. oK, So there must have been just a little bridge that went BJ: Yeah, uh uh metal, uh iron bridge, uh I can't think of exactly what it was like but when you go down, there was a, go down the hill out there, there was kind of a curve and over on this side there, there still is a shallow place and the lake now comes up into it. There used to be a little cottage right down there on that little piece of land it wasn't any bigger than this, if it was this big, as this room, and uh somebody owned it apparently but when they when they built the dam well that had to go. And uh, Its just amazing to me to see, see all that water under there and I'm very scared of water but for some reason I can cross that and it, it doesn't frighten me but get me any closer... I just have this fear I don't know why, I do. MA: My mom's the same way too, I'm not much crazy about swimming myself but... Um I see you have some pictures in the file there. BJ: Yeah um these were some, that uh I don't know whether you'd be interested in them or not, but these were of Beryl he was over MA: Oh my gosh he's on a camel, BJ: Yeah MA: and there's a pyramid behind him so. BJ: In the back in the back there's some writing on it MA: So this is when he was overseas BJ: Yes he went over to uh, Africa, and he was over there with the Rommel campaign and everything North Africa, those don't have anything to do with this. And uh, then from there he went in to Italy and that was what I wanted to show you was these, that's how they censored some of the letters, you know you weren't supposed to say where you were calling from or writing from or, course they didn't do any overseas calls then, but they'd cut it out. But sometimes on the back of the page there would be something (giggle) and um that's how I found out he was in Italy. MA: Oh I see BJ: (giggle) And this, this might help you, I found that as I was doing some rummaging around. MA: We h.., we have this in the Burrer Room BJ: Oh do you MA: At the library but that's what made me start to think I wanted to ask if that building was this church BJ: Uh uhm MA: And it is. We have the um the uh registration book BJ: Oh MA: in the library and I saw you listed there as a little girl with all the other Dentons. BJ: Yeah, uh huh MA: But uh I'm not sure how the library wound up with that but we have it BJ: well good, good MA: Yeah, and it will be it'll be scanned and be part of this collection. And be on the computer also BJ: oh great that's great. MA: And you will see your family's record there BJ: that's great. And while I'm at it did you ever see a V-Mail? MA: V-Mail? BJ: Yeah MA: I don't know what that is BJ: UH, I came across a few of these in some of my mother's stuff. This is what we used to write to them on. It was a page about 8 by 10 and it was, we would send it in a special envelope, the thing folded up to an envelope. It was censored here and of course it was censored over there across when they would write back to us and um that, that was put on film and then when it got over there they would re-develop it so uh it would take sometimes two weeks or more to get a letter MA: So he's writing to your mom? BJ: Yeah, and I, I happened to run across several of them, I think this one was the one that my brother wrote when, yeah, when I MA: That's what you copied and left in the Burrer Room. He's describing his eye injury. BJ: oh no this is another one, MA: OK BJ: I do have that here MA: you left me with a copy of that BJ: Yeah, this was his letter MA: so how did he do? I mean he's, he's BJ: He's passed on now. But uh he, he was blind in one eye and had the metal plate in his head, MA: uh huh BJ: and he, uh, he had a, he got on to alcohol and drugs, I mean drugs for his pain, and um, he, he lead a good life I mean when he came home he went to college, he graduated, he was an engineer. He went to Western Reserve University and he had a good job. MA: Did he marry, have kids? BJ: Yes. He had two children. And um, it was just one of those things that the war did. I, I don't think he ever would have touched anything if, if he hadn't been hurt. MA: That was a bad injury BJ: Yeah yeah, very bad. And then they sent him back to the front again after he got out of the hospital MA: Gosh I'm surprised BJ: I know. There were a lot of people that were surprised but he went back MA: Those are all letters that your brother sent to you? BJ: Between, well, between writing to my mother MA: uh huh BJ: But that one was after graduation, after I graduated MA: May I open them? BJ: Sure, sure MA: Some pictures here BJ: But some Beryl wrote to, uh, that was my um MA: Oh, is this at the Sunbury School, then? This building? BJ: No, this was um, this was at Apple Creek MA: Oh where you grew up. BJ: Yeah, Apple Creek School and uh I don't have, oh, 1937 that was the year before I came down. Can you find me on there, I'm in the front row I'll tell you that much. MA: Well you're none of those little boys so we can ignore that then. BJ: There were Amish kids that went up there too MA: Um, I'm going to guess, I've got you narrowed down to two guesses what do you think Chauncie? I was thinking this little, are you this little girl? BJ: yeah MA: (laugh) Fifth and sixth grade. BJ: But I wrote all the names on the back (giggle) MA: My um, my uh mother's uncle settled in Wooster and lived there. His, he was a dentist there for years. And he was also in the war and his last name was Steigerwald. BJ: Oh MA: I don't know if you ever BJ: No, never knew... MA: knew him at all. But He used to use, um, he was a radio um, operator in Germany and he was also a dentist in Germany so he used to use his drill to scramble the signals BJ: Oh MA: so that the Americans could get messages where they needed them to go, but the Germans would only hear a dentist's drill. BJ: Oh, well how great is that. That sounds like it might have been a German uh name so he could probably speak German too MA: I'm not sure if he did or not, but, but my, my family was from the Steigerwald Forest area of Germany. BJ: Well when Bob was hurt it was in the Aukum Forest** MA: Oh. OK, That's right he wrote about that in the letter I think he identified that spot. BJ: I don't know what all is in there. MA: Cards and things like that BJ: Theres no special order, no MA: Boy this letter is old, its from your brother Bob BJ: uh huh, He wrote me a real nice letter when I graduated, and he said I'm so sorry I can't be there for ya, but um, uh he, he wrote back to mother alot. And uh Beryl wrote to my mother. That was another thing I wanted to show you is... In these pictures mother was very active over here in the church MA: uh huh BJ: and she made, everybody had a service flag that had anyone in the war and she got all the neighborhood found out, I forget who the gold star was for but it was someone here within Berkshire township, and then all the other blue stars there were the other active members in the Army and Navy. She wrote every one of 'em. MA: Uh huh BJ: She would write to every one of 'em. MA: uh huh, So each star represents a soldier? BJ: yeh, yeh MA: from Berkshire? BJ: yeah. MA: oh BJ: And these were just some family pictures, uh, taken. Um, this is part of my family MA: I see you there, so that's your mom and your brother and sister BJ: Yeah, yeah, and then I had a younger sister, that was when my oldest brother was in the Army so he wasn't in any of those MA: Is this house in Wooster that you're standing in front of? BJ: No that's, that's the one in Delaware, MA: oh, in Delaware BJ: my grandparents' home, MA: uh huh BJ: it's 558 West William that's where it was. And at that time it was the last house in, in Delaware, but since then they extended it about a mile beyond there. MA: and um, do you know, the Johnsons were from Medina, but do you know when the Dentons and when the Johnsons first came into Ohio from, I know they must have come from the east? BJ: Yeah, they came from the east. My, I don't know anything about Beryl's family, when they came. Uh, he has a cousin, a distant cousin who lives over near Johnstown and his wife uh, has a lot of genealogy for that's begun, and how intertwined everything and all the greats and, and two brothers married two sisters and that made their children double cousins or something like that (chuckle) I don't know MA: Uh huh BJ: But anyhow I, I don't know all of that history and I'm sorry I don't 'cause every once and a while my kids will come up and say well how are, how are we related to these people you know, and all I can tell is just about our generation. MA: Uh huh BJ: Um, I don't know whether Beryl's mother was an only child or if she had brothers or sisters. I know his bro, his dad was one of three brothers. MA: Uh uh BJ: and my, as far as my family is concerned my grandfather was a minister and when they built that house over in Delaware uh, he was retired at that time so he, he didn't minister here in central Ohio. MA: uh huh BJ: Uh, he came from West Virginia and uh that's where he did the biggest part of his, and in northeast Ohio. He um, he might have retired from up there, there's a little place called Chatham MA: uh huh BJ: "C-h-a-t-h-a-m" and um, oh there's another place up there uh, I have a niece who lives in that, on the lake, what is it, Mentor on the Lake. MA: Uh huh BJ: And its up in that vicinity where grandpa preached at little country churches. At one time he was a, a circuit rider MA: oh ok, BJ: preaching MA: uh huh, We have a book about circuit riders in the Burrer Room. BJ: uh huh MA: Um, Does it seem, it must seem like Berkshire Corners has changed a lot? BJ: Oh yes, neither of these houses, I've got two on each side of me, when we moved in here there was nothing. MA: uh huh BJ: And, I, you know, I was used to running out in my bathrobe out to... MA: (laugh) BJ: to the outside anywhere, I said I can't do that anymore and then when I found out that their houses were in back of mine, I thought oh this is going to ruin everything, MA: Uh huh (chuckle) BJ: but, but I'm friends with all of them now. And they, they've, they've all been real nice people. MA: uh huh BJ: I, I have a tendency to stick to myself, I'm not, I don't, you know people call, talk about "neighboring", MA: uh huh BJ: well I, I "neighbor" but I do it in my own way. MA: uh huh BJ: If I see you outside "Hi" MA: (chuckle) BJ: and we'll talk, uh, I'll talk out in the yard or something, but I'm not one to actually go visit and have a cup of coffee or something like that I, I don't think I've ever done that. MA: uh huh. It sounds like when you, when you and your husband had the, the store, or you and your father, your father's family had the store, that things were pretty bucolic and quiet there BJ: It was, it was very quiet MA: a place for gas and a place for ice cream and that's about it, BJ: chuckle MA: that's really all you need (chuckle) BJ: Do you, Did you know um, Stevens over in Sunbury, Jay Stevens? MA: I don't know that name do you (to Chauncey)? BJ: He has a, what do you call it, a backhoe and he does a lot of work sometimes. Um, as you turn left on Route 3 out here at 36, you turn left, there was a, a house before you reach the next light and the backyard had some of these big equipment machines in it. MA: uh huh BJ: That's where Jay and Ellen lived, and Ellen Grove lived up here, MA: uh huh BJ: She grew up in this house down here where they have, you pass it every day when you go to your place. MA: uh huh BJ: Its the uh first one on the right hand side after you cross the road MA: Oh, the one story that has the garage *(unintelligible remark) BJ: where they have the wood and stuff. yeah MA: uh huh BJ: And uh, her name was Grove and the Groves were here for a long time MA: We always have been told that the red house that's a few down from that on the same side of the road was a was a, BJ: Crones MA: Oh they own that, right, that's right the Crones do own that, um that that was some sort of a stop for a train or a stage coach BJ: I don't know MA: or some other transportation BJ: I don't know anything about that. MA: uh huh BJ: But his, um, Joe lives there now with his family and I don't know how many children they had or anything else. I know his eyesight is real bad MA: uh huh BJ: but, uh, his mother lived in that red house and then Joe built the house just this side of it MA: uh huh, and then um, that pond that's a, across the street from us probably wasn't, I don't know when that was built BJ: well that's been since we moved here in 1959. MA: uh huh Bj: But uh, uh there was another house down there too, MA: Uh huh BJ:Uh did you live here at that time? MA: No, well uh, well my husband's parents bought the, bought the house in 1969 BJ: Oh in '69. yeah yeah MA: And I think they bought it from a family named the Freemans BJ: Curt Freeman and his wife, yeah MA: uh huh, And before that the Searles, some Searles lived in it. I think about the time that you, in the 1930's they owned it but I don't know if you BJ: I knew the Freemans MA: They had lived there for a long time, I think they owned the house for maybe 20 years, 25 years (unintelligible dialog here) BJ: and then Tippetts lived down there across the road Ma: Where the Smiths used to live BJ: yeah yeah MA: Yeah he, he came and knocked on our door because he wanted to see the inside of the house because he, he had lived in that house for awhile too because he had a, his grandfather had lived in this house. And so we, we showed him around. BJ: uh huh MA: because he had spent some time in it as a child. BJ: Mr. Tippett was one of the big teachers over here at Sunbury between he and Pop Neilson MA: Was he a music teacher, Pop Neilson or? BJ: Well he, he sang, and he could play uh an accordian and uh, I don't know whether he ever taught music or not but he, he loved to sing and he always directed our choir over here at the church. And it was kind of nice to have a couple of teachers that close to ya, you know, in one way. In another way they were always at the store, and they, if my dad had asked 'em how I did in school that wasn't so good. MA: So did you ever have to go in to Sunbury much for anything? Or people in Berkshire Corners could just come to your store and they could get their gasoline and maybe to go to school and BJ: Well we went to school in Sunbury and the bus came around but um, other than that, it, for daily things no, and most everybody had a garden. Big gardens 'cause they had big families at that time. I know we had a big garden too. We had to work at it, I mean there was no laying around or anything else. I can remember, we didn't even have a radio at home. My dad bought a little, little one about that long about, oh about that wide and maybe about that high and he'd tuck it under his arm on Monday morning and walk from Mabel's house down to the store and it stayed there until Saturday night when he'd come home and then we would have a radio we could listen to on Saturday night and Sunday. That's the way we grew up, we didn't have a radio. And of course there was nothing like TV, nothing like that. And let me tell you about the telephones. Everybody was on the same line and they had their own ring, and I'm not sure now I'm so used to this 965 prefix that I can't recall what our prefix was but it was like, just for instance if it was 965 R2 then the R meant how many rings and you had to ring it. And R2 meant two even, and if it was 1 2 1 it'd be a short, one short two longs and one short. Or if it was 2 1 1, it was two, don't ask me how they figured it out, but when we finally got a phone of our own out on the highway it was R5. So One, Two, Three, Four, Five. And you could hear everybody's ring. You could hear everybody's. So if you wanted to pick it up MA: You could listen in BJ: Oh yes. There was only one line out here MA: You know you explained something that I didn't know. We have in the collection at the library these old Delaware County directories and they have this code of R 1 2 1 and it doesn't explain anywhere in the directory what that means. BJ: What that means MA: And you just did, yeah, so that's good to know BJ: Well that's just a for instance. The store was R 2 MA: uh huh, BJ: But everybody else's MA: Well I'm sure the store is listed in that, in that directory that we have. BJ: I wouldn't be surprised. MA: What, what did your dad call the store? BJ: Just Berkshire Store MA: Just the Berkshire Store BJ: It went by that name all the time that I can remember. MA: What have, what do you have in your, uh blue folder there? BJ: Oh this was the uh, the stuff that I've been working on to save for... This was uh, where was it? This is what I gave you MA: Yes that's what we have in the Burrer Room. BJ: and I've kept all these copies about things being done over there with the MA: Oh, at the Memorial BJ: Uh huh, and I bought 4 brick, and had 'em for my husband, my two brothers, and our two sons. Both of our sons were, Oh I've got to show you something, this isn't way back like this is. But I've made a quilt and its in the other room, and its for my oldest son. He's going to retire next year, he'll have 30 years End of video Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Berkshire Township Description An account of the resource The items in this collection provide information on the early settlement and development of Berkshire Corners, Berkshire Township, Ohio. Items in this collection currently include the Record Book of Berkshire Township No. 2 1807-1843, the Cemetery Record of Galena and Berkshire Cemetery, an 1866 map of Berkshire Corners and photographs of Wilson Road taken in 2001. Moving Image A series of visual representations imparting an impression of motion when shown in succession. Examples include animations, movies, television programs, videos, zoetropes, or visual output from a simulation. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Barbara Johnson Subject The topic of the resource Local History--Ohio--Delaware County--Berkshire Township Personal Narratives--American--Barbara Johnson--1925-2017 Videography--Video Recording Description An account of the resource This is a video of Barbara Johnson (1925-2017) describing her family, the Berkshire Township Store, and memories of relatives, her childhood and school years. Creator An entity primarily responsible for making the resource Videographer Chauncey Montgomery; Community Library Interviewer Margaret Arnold; Community Library Date A point or period of time associated with an event in the lifecycle of the resource circa 2005 Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Format The file format, physical medium, or dimensions of the resource Video/MP4 Language A language of the resource English Type The nature or genre of the resource Moving Image Identifier An unambiguous reference to the resource within a given context 9296230801 http://delawarecountymemory.org/files/original/abd83e5f96653464a6b522cdc83d8a92.m4v b8e89cb53123d042c6b846cc0505f7ad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Virginia Ihle Description An account of the resource Virginia Ihle MA: Well it looks like you have some things that you wanted to tell us about VI: yes I have MA: I, I don't know if uh VI: That was the east side of, I think its the east side MA: Oh, this is before Hoover Dam. Yeah. Now when you, when you, when your, were you living in Galena when your husband's medical practice was there? VI: Oh Yes MA: OK and where in Galena did you live? VI: Uh, we lived at 15 North Walnut Street. It's the first house going up Walnut Street on your left after you leave the square. MA: OK VI: and uh, Dr Ihle came to Galena in 1933 and established a practice and he was there for 40 years until he died. So, but in 1945 we bought Grissley property on Sunbury Road south of Galena and moved down there. And my sister, uh, was being married and she and her husband bought the house and then they later sold it to Dick and Grace Beaver who still own it and they are at the Village in Westerville where I was. They've been there for 9 months and he has Alzheimer and Parkinsons too, diseases. She fell and broke her wrist and her ankle and I don't know how long they'll have to stay. They live in the house where we used to live. And the house, we bought this farm of 40 acres and Frank Grissley and his brother Ed Grissley had built homes there on Sunbury Road. Ed and his family, his wife had 6 children, but Frank was a batchelor, and his house, well both houses, had been built with beams from an old barn. It was quite rustic, and we lived there 6 years and then built a brick house on the south part of the property and then later we built another house right next door to the brick house and that's where we lived when Dr. Ihle died. But I had 5 1/2 acres of grass to mow and it was just a bit much and I have all this back trouble so. In 1969 we had a bad accident down in West Virginia and I had 4 vertibrae fractured. Since then I've had 5 back surgeries, and uh. I had a chance to sell it so, Dave Pemberton, I don't know whether the Pembertons come to the library or not. Dave and Mary Ann? MA: I don't think I know them. VI: He's an attorney and they wanted to buy the place, so I thought, well, now's the time to sell it. I said I'd sell if I could find something. Well Howard Crain, who used to be in the savings and loan, knew I was looking for a place and he told Mr. Lewis, the builder of this house. So the Lewis's called me and I came up and looked at it and bought it. And I've been here 31 years. It's a, a nice neighborhood, quiet street, sometimes the truck noise gets pretty loud but I've become so deaf that I can't hear it (chuckles), it doesn't bother me. MA: Where were you born Virginia? VI: I was born in Harlem Township, that's the reason I've been interested in Vicky's writings. My parents rented what was known as the Garling, the Downing farm. It was on Center Village Road and my brother and my oldest sister and I were, are born there. And um, then in 1918 my parents bought a farm at the corner of Sunbury and Woodtown Road and we lived there for 10 years, well maybe 11 years. And uh, then we moved to a farm east of Galena, the Garling House farm, and then in 1933 my folks moved to Columbus. And I was in my senior year of high school and I didn't want to go so I stayed and lived with some friends and finished high school in Galena. And uh, then I went to Ohio State for one year. And then I had met, I wanted to be a nurse and I had met some nurses from Philadelphia General Hospital who had come to Ohio State to get their BS degrees. And they told me all about it and course this was back during the depression and uh jobs were hard to find, but I wrote for information and was accepted and went to Philadelphia and was there 3 years and then I worked for about a year. And then Dr Ihle and I were married. He had been married before, and uh, his first wife died and his second marriage was ended in divorce. He was 18 years older than I so people thought I was crazy but we had a good life. (chuckles) MA: So what year did you graduate from Galena? VI: 1934 MA: And he was not from Ohio, your husband? VI: Yes, he was born and reared down in Meigs County VI: and uh, his mother had died and there was no high school in Meigs County at that time. His brother was superintendent of schools at Nashport Ohio, its in Licking County. And uh he went there, he lived with his brother's family and went to high school and then he went to Ohio University, I think for 6 weeks. At that time you could take the Boxwell examination. He did that and taught school one year, and part of another year. And then the war, the First World War came along. And he, his sister lived in Beaver, Pennsylvania. He went there and lived with them, and worked as a mail railway employee. I forget where he traveled, it was in Western Pennsylvania but he rode, you know, the train, the cars, and sorted mail and delivered it. And then he went to his brother's in Bethany Ohio and lived there. And then he decided he wanted to be a doctor so he came to Ohio State and got his BS degree and then his medical degree. MA: Is that's where you met? VI: No, no. Um, when I was in high school and after my family had moved I needed a place to live. And they had just come to, he and his first wife had just come to Galena and I, um, was told that they were trying to find somebody to come and stay so she could get away. Because he had the office in the house. So I went there the last of November until, oh in July of '34 when I went to Columbus and started to work and uh went to school. And then I was gone for six years, came back, and we just, by that time he had been divorced from his second marriage (chuckle) I don't usually tell all this to people (all laugh). But anyway I was working in Cleveland, Saint Luke's Hospital, at the time and we just decided to get married so. We had a son Curt, lives in Burk, Virginia which is about four miles from Springfield. And uh, they have, he married Brenda Hoover, do you know Bob Hoover here in town? Well Brenda is Bob's daughter and um, they have two sons, Chris, lives in Apex, North Carolina and he and his wife have three little boys. And Andrew, the younger son, lives between Dulles Airport and Leesburg, Virginia and they have a little boy and a little girl. And uh then Enid has three girls. Uh, Molly is married. And uh, Cindy lives in Cleveland and the company that she works for, it's a financial company, uh, she travels all over the United States for them. And Beth is a Special Ed 8th grade teacher at the Bishop School in Delaware. But I'm real proud of all my grandchildren they all graduated from college and two have their masters'. So... think they've done pretty well. MA: Your daughter says that you, that you're an expert on the history of Galena. VI: I'm not an expert (chuckles), I've just been around for so long I remember things. I said even though I'm 92 thank goodness I still have my mind, that's uh, worth a lot. My back gives me an awful lot of problems but I can still think. What did you want to know about Galena? MA: Well, um, your husband's practice was in the building that we still call the Dustin House? VI: Yeah, or before that, where's one of these pictures? I think... one of these, No that's the north side and this is the east side MA: These look like the shots from uh, the Sunbury News, this one anyway, or maybe the Delaware Gazette. That's from the paper. VI: Yeah, I have had the original pictures of these. MA: The photographs themselves? VI: Yeah I looked for 'em last night but I couldn't find them. This was published in the Dispatch at the time that we bought the Dustin House. This is the south side of the square. Dr. Ihle had his office in this part. MA: OK VI: until we bought the Dustin House and then he moved over there. MA:Is that building still standing? VI: Yes MA: OK, that's, isn't that where your sister-in-law works? Isn't that a restaurant now? VI: Oh there is one there. CM: Yeah she used to work there. VI: There's one on either end of that row of buildings. MA: These look like, we have copies of these in the Burrer Room. VI: Here's the north side of the square. MA: Oh look at that. VI: Lilly Shaw, who lived in one of the apartments in the Dustin House.... Here's another picture of it. MA: So, this, this whole side's gone now right? This was removed when the dam was built, is that correct? VI: Uh, it, most of it burned. MA: Oh it burned. VI: That's the north side. MA: OK, 1947. Did you take these photographs, or VI: No, I started to tell you Lilly Shaw, who lived in one of the apartments in the Dustin House. Her son took them and he, took them with a camera that used glass plates and she had all of those and she let our son take them and he made a lot of pictures from them. I don't know whatever happened to them because he gave them back to Lilly and uh MA: Was he, was her son in the photography club? There was a, what was the name of that photography club? VI: Oh gosh, this was back in the early 1900's MA:The markings on the back are the same, those circled numbers. There was a, there was a photography club that met in the '50's VI: Yeah, I belonged to that for awhile MA: Oh, OK VI: But no, these were taken long before that. Here's a picture of the school house. MA: Oh ok VI: In 1928 they, uh remodeled the Galena School and added on an auditorium and some rooms, a stage, basement for a cafeteria. My brother graduated in 1928, that's the reason I remember. When they, I think when they originally built the school which was a log school back in 1868, they found, um Indian skeletons and um, they found some bones when they excavated in 1928. There was, you know, quite a rumor at the time but apparently Indians had been buried there. Nathan Dustin built the Dustin House, or Stage Coach Inn as it was sometimes called, I think in 1828. He came and lived in a log house first and then they made bricks in the back part of the property and fired them. And he put up the back part of the building first and then couple of years later built the front part of it. It was a pretty, old, house, it still is. When we bought it, it had never been modernized. And I don't know you whether you've ever remodeled an old house or not, but you think you'll do one thing and you end up doing 10 that you never expected to do. It got quite expensive. And the beams in the house were like that, you know just huge, and you either had to go up over them or under them because you couldn't cut through them. It was a big problem. They did had a couple of electric lights with just a cord hanging down and one bulb. So we had the house wired. And there were 18 rooms in that house, um, Dr. had the, a, part as you face the house on the left side. And then the other side was an apartment and there were two upstairs and one in that little back part. So there were four apartments there that we rented. We never lived there, it just wasn't, you know, suited for our family so we didn't even consider it. The uh, as I started to say Nathan Dustin, who was a Revolutionary War soldier, built the house and when we sold it, we sold it to Jim Whitney. And Elmira Dustin, one of the descendants, had given me a picture that had been taken, uh, she thought in the late 1860's in front of the house. And it showed Nathan and there were two or three ladies. And Jim had some copies made of it and gave me a big copy. And I gave it to Polly for the Library, do you have it? MA: I think, I think we do. CM: Do we? VI: Do you? MA: I think we do. We have some pictures of the Dustin Inn and Mr Dustin has a beard, VI: Yeah MA: A long beard in the photo. VI: And there's one man with a top hat. MA: You know I'm going to have to check, I don't recall a man in a top hat. VI: Yeah, there, there are three or four ladies standing out there and one man with a top hat. MA: I'll look for it. VI: Well I think Nathan died in 1872 and that's when they ceased having guests at the house. I think its interesting that now when we go to a hotel or a motel we rent a room with a bed. But back then you rented a room and a bed.(chuckles) You might have two or three people sleeping in the same bed. I never realized that until we were at Williamsburg, Virginia and visited that old inn and the man told us that and I thought that's what they did at the Dustin House. John had five wives. They're all buried there in Galena Cemetery. And his children, Fred, Nathan and John. No, John. Gosh I forget now, I'm confused. Nathan and Fred were John's children. And Mrs. Willis, who married Frank Willis. Oh, what was her name? MA: Um, I know VI: Yeah I know too MA: I'm right with you VI: That's what my 92 year old brain does to me MA: Well, I don't think its anything to do with age, because I can't recall either. But I know we have a picture in the Burrer Room of Frank Willis and is it Anna, Annie? and the daughter at her gradua, she's in her graduation gown. In the picture that we have in the library. VI: Allie MA: Allie VI: Allie Willis. Yeah, I made some notes here to sorta jog my memory. She died, no Frank died in 1928. He had been to Galena High School for a speech and he had been a governor and senator and was a prospective presidential candidate when he was at Gray Chapel. My brother was there at Gray Chapel that night and he was so shook up over Mr. Willis' death, everybody was. He was a nice man. Did either of you hear the acceptance speech last night of the (everyone chuckling). She seems like a ball of fire (everyone chuckling). VI: Well, anyway, Nathan, and I think his wife was Hannah, died in the 30s, that was after Dr. Ihle came to Galena. And then John, no, it was John that lived in the house, he and his wife died , not Nathan, Nathan had died in 1872. Um, the um... I have to stop and think what I want to say, uh... and the Dustin House um, it was built in 1826 to 1828 and inside the windows, the window sills were like that (gestures with her hands) and then the um... uprights were like this (gestures with hands) and they said that that was if the Indians you know came around or anybody, they could stand out of sight but, aim their guns out, um... a lot of old houses were built that way. And there was a um... in the back of the house, was a wool shed. Um...Nathan used to um.. weigh animals, hogs, that would be driven on to Pittsburgh and sheep and I don't know how many people they employed, but um, there was a wool room and there was a heated boiler room where guests could take a bath and there was an old privy and all that was standing when we bought the house. And we had thought at first, oh gosh, the boards in it, you know, were just great wide long boards,um, cut from huge trees that we would make apartments back there but we found that termites had got into it and it wasn't feasible to do that so we had that all torn down and I hated it, but sometimes you do what you have to do. Here's a picture of the Dustin House, and these little, I don't know what you call them, porticos or something were on the front of the house but they were rotted and it just wasn't safe so we had those taken down. We thought we'd have them replaced but we never did. MA: No? (chuckling) Is that a picture that somebody VI:Yes MA: in your family took? So is this a, is that before you, VI: Yes MA: that is part of what you had taken down? VI: Yes, that's where the wool shed, the bath house and all that was. There was a smoke house, too, and then there was a bar, and the bar was semi-circular and it was made of walnut boards and it was up in the attic. Well I thought it should be preserved, so I found a carpenter and it was just about to fall apart and he cut some new shelves and put in. Enid has that in her basement. She wanted it so I gave it to her. She, like me, likes antiques. The um, I don't know where the meals were served. I never figured that out. You come in the front hall -where is it -this was the front door, uh you come into that hall, and then this is where Doctor had his office, here, and in the next two back rooms. Um, the family lived there also and then in the upstairs on this side was a ballroom where they had dances that was the entertainment, so Allie Willis told us, and um, someone had put a partition in there so it made two rooms out of this one great big room. I don't know where the meals were served and I don't know where the bar was kept. But it was someplace. And then with the bar, there was a, um, kinda made you think of a picket fence that went clear up to the ceiling, and then when the bar was closed, that was lowered. It was on pulleys. But I don't know where it was. I don't know where they had that. The um, Helen Willis, um, taught music and a lot of people, older women, when uh, when they were girls, took music lessons from her. Our friend Madge Barrows who was the daughter of Inman Budd. Where is the north side of the square? This originally was a hotel and then you don't see all of the house you just see a part of it. But then Inman Budd had a store here and he had a big old pot bellied stove and men came in in the wintertime and sat there and shot the breeze I suppose you'd say (everyone chuckles). This was a restaurant with rooms up above that people rented. People rented some of these rooms and there was a post office in here and a beauty shop. But this, this burned I think in 1936 and this burned maybe in '38. All this went the next time. And Madge Barrows or Madge Budd, was a daughter of Inman Budd, and after her parents were deceased, she had a, a store built there a grocery store and it was there until Galena Bank came in and they tore down the store and built the bank. So that's what's on the property now. MA: Could you, could you show us that picture again and run through the uh, where, did that show up on the camera? CM: No MA: to identify what was in there is great for the VI: You want me to MA: You'll have to tell us again VI: Well this was a hotel originally and then the Budd family lived there and this was Inman Budd had a grocery store in here MA: Did it ever have a sign that says IC Budd on it? VI: Yes. MA: We have pictures of that VI: Uh huh. And this was a restaurant and living quarters up here. And there were living quarters through here. There was the post office in here some place and a beauty shop. I went to the beauty shop after Doctor and I were married and um Mrs. Bloom was her name and she had a little dog and it just roamed around the shop. If she'd happen to drop something, she was sorta old, she'd pick it up and brush it off and put it back, that was her way of sanitizing (everybody chuckles). In the Dustin House, too, at one time was a millinery shop and it was in, upstairs but I don't know which part. And when we bought the house there were a lot of the hat forms left and I still have those they're down in the basement. I had told Polly I'd give those to the library but I suppose the historical place would be the proper place to put them. Trying to think what else was in the Dustin House. I think after Nathan died, John and his wife lived there and it was just a home, I mean they didn't, maybe, maybe that's when Mrs Wambaugh had the millinery shop there. In Vicky Tieche's Harlem Township book she tells about Mrs. Wambaugh, who had lived in Harlem Township in Center Village. And um, I gave Enid one of the hat forms, it was one of the nicer ones. Some of them had the ladies names on, there's Mrs. VanFleet and I forget who else I haven't seen them since I moved up here, they're down in my crawl space. The uh, you know who founded Galena and all that, that's common knowledge. The Lodge Hall was built about the same time the Dustin House was and some people think that the tile mill furnished the brick for that. But the tile mill didn't exist at that time. The brick were all fired, made and fired there at the Dustin House. And then in, in back of the Dustin House when we bought it was a barn that had been the livery stable and it had the most beautiful big wide boards and beams and we didn't know quite what to do with it. But the Sheriff came and talked to the Doctor. It had been reported that kids had been playing in there and we were afraid somebody might get hurt. Uh, we had no use for it and it needed so much repair, just, you know, wasn't worth putting money into it so Doctor found a couple men who came and tore it down for lumber and then later a restaurant was built back there and then when the city built the lake, and uh, took a lot of property that was torn down. Trying to think what else happened. MA: You remember quite a bit, none of this was known to me about the history of that house VI: I remember back in the '20's there was a Chautauqua came to Galena. It was there on the school grounds and mother let my brother and older sister, oldest sister, and me go, and I think she always regretted that it was "Uncle Tom's Cabin" and little Eva was in it and she was such a simppy thing (everyone chuckles) and we'd, you know, go around pretending we were little Eva. (chuckles) The Lodge Hall was right there beside the Dustin House, was built about the same time and um. MA: That's the brick building across the street? VI: Yes. The Masons, there was a Masonic Lodge of Sunbury men who built that, and then they disbanded, oh gee, what year? It was built in 1868, that's, that's when the Masonic Lodge, there was a school in it too, up.. I guess the downstairs and the Lodge Hall was upstairs. Well then they disbanded and uh, the uh, Odd Fellows came in, took it over. And then in 1947 the Rebecca Lodge was formed. I was one of the charter members, and uh, Joanne Farris, Joanne Devore Farris, we are the only two living charter members. I think there were just almost 30 members joined. And um MA: What is the Rebecca Lodge? VI: Yes, It's still there MA: What kind of an organization? VI: It's like the Eastern Stars the Pythian Sisters and things like that. I must admit I haven't been a very good member (chuckle), just too many other things to do and I've had so many surgeries that um, I just haven't taken an active part in it. I still belong but. On the west side of the store, right next to the Dustin House was a grocery store and at one time Charlie Bricker owned it, and then he sold it to Mossman, no maybe Mossman was there first then Charlie then Charlie sold it to Mr. Koonz. And the Koonz had two children Twila and Buddy. And I think they went to Galena School. When Mossmans owned the department store, my mother bought a book, "Uncle Tom's Cabin", she paid a quarter for it she said. And I had it and I gave it to Enid. And the Mossman's store carried groceries and clothing and shoes, and they all did back then because you couldn't go to Columbus, Westerville very often, and uh they tried to provide what people needed. MA: Did you know the Hopkins? VI: No, I didn't MA: They had a taxi service I read in the newspapers, the Sunbury News from the late 1920's or early 1930's. Roberta Hopkins, kept the Hopkins House on the square it's the Historical Society now and she writes in her diaries about the trips that they would take to Columbus for curtains and rugs and that sort of thing there must have not been any place in the immediate area to furnish VI: Well we didn't get to Sunbury very often either. My, the first car that I can remember we had was an old one a touring car and it had side curtains that you took off in the summertime but then you snapped back in place when you had cold weather and they had a front seat and then two little seats that folded down and then a seat in the back. There were six kids in my family and I'm the only survivor. They are all gone. My brother and four sisters. But I can remember it was really a thrill to get to go some place and get in that car (all chuckle). Trying to think of something else to tell you. MA: Were there ever trips that you did make to Sunbury for any particular reason, or Galena had every thing that you needed to VI: Well my dad had a store in Galena there on the south side MA: Here's the picture VI: Yeah it was right here (points). I don't know what's in there now if anything is. MA: What, did he have a sign up on that store? VI: I think so. He and John Cockrell started it. Where is that? Oh it's in here. Wait a minute. I jotted down some of these page numbers. Here, look at the prices of groceries back then (all chuckle). Prime rib was 20 cents a pound. MA: And your father was VI: uh huh MA: Was Buck? VI: Uh huh, uh huh MA: That's your maiden name? VI: Yes, Uh huh. MA: They look like good prices now don't they? (all chuckle). Now this book is interesting we have a very small VI: John Bricker gave that to me MA: OK. This is much larger than the edition we have in the library. I'm actually going to be meeting with him next week, to look at some things that he thought the library might be interested in. So I can ask him then about that VI: I gave John a lot of things, papers that I'd had. So here he came one day and had that for me (all chuckle). Um, and I really enjoyed it there's just, you know, so many items about people and things that I remember. MA: Uh huh, uh huh VI: Talking about Galena school back in the 19, the early 1900's. A law was passed that if there was no high school in your county or township you could go to a school that did provide teacher training. And my mother was born and reared on Red Bank Road, do you know Joan Lawrence? Well that was the home that she was born and reared in. And, um, they came up, oh, I don't know whether it was even a mile, to the little old school house that was there. And there used to be a covered bridge that the school house was close to. The bridge was over Big Walnut Creek and when we lived down there we owned that property clear down to the bridge to the middle of the creek, 40 acres that we had. But anyway Mother went to Galena High School for two years and took the Boxwell examination and taught school, country schools for 5 years. And she and my dad were married in 19-8 and had six kids. And then after my father died in 19, um 49, they had a store on Sunbury Road. You know where Mifflin School is? Sunbury Road pretty far down, their home and store was there. And mother didn't know what to do, but in the early 1900's, she and my aunt her sister, Aunt Mabel, came to Sunbury and took china painting lessons from Dr. Gearhart's wife. Some of my pieces here are hers, some of 'em are mine. My sister Erline and I decided we'd like to learn and after Dad died my mother took up painting again. And she went uh, Ohio Dominican College, at that time it was called Saint Mary's of the Springs. She went down there for art lessons and she ended up, just, well she painted those birds for me, MA: Wow VI: and the mums. MA: Oh my goodness, she was very talented VI: Yes she really was. But she taught school for five years, and uh, after dad died, you know, she just didn't have much to do 'cause they had sold the store and she spent her time painting. And my sister Erline and I went down and took uh, well we did oils with her and china painting. I have a kiln and fire my own china, it's why I've got a load of blank china in the basement that I'd like to get painted but um, I don't know when I'm gonna do it. I've had shingles three times, and the third time they were all over my face the vesicles, and I had an ulcer on my left cornea MA: um VI: so my eye has bothered me a lot and I just had to quit painting for awhile. But that was one reason I wanted to come home from The Village was so I could do some of the things I wanted to do rather than just sit the rest of my life (chuckles). MA: Uh huh VI: That's uh.. There were a couple other hotels in Galena, early Galena. Utley's had one and there was one across the street from Budd's. I think Steele's owned that, and of course those buildings were all torn down when Columbus tore down so many buildings to, you know, make way for the lake. MA: Uh, huh. Is that a picture under your notebook of the inside of the Dustin Inn? VI: No this was my mother's home where Joan Lawrence lives. MA: Oh VI: That's a stairway. Diadatus Keeler built this house and this was a spinning room. There were four doors that in the summertime they opened and five girls could sit in there with their spinning wheels. MA: Where is this, where was this located? VI: On Red Bank Road MA: This.. VI: Where Joan and Wayman Lawrence live. MA: So this is the same place? VI: Yes MA: Oh, OK VI: I've got some more pictures but I couldn't find them last night. That's the Dustin House. Oh, that's my three granddaughters when they were little (all chuckle). This is the quilt that I won. MA: Oh yeah, you know I was looking this morning for... um, I think we have the story in the newspaper about that. VI: They asked me if I would do the Dustin House. And uh, I did that and I was having so much back problem that I went into Riverside hospital and I was there 33 days. They did a laminectomy, and I was there when they had the drawing for the quilt and I won it and I'd just bought one ticket (all chuckle). MA: So they brought it to you. And this is, oh is this the bridge that was on uh, did they call this the Yankee Street Bridge? VI: Yes MA: Ok, wow that was long VI: It was long MA: Oh and there's something on the other side VI: My mother painted it for me and then I painted one. Mother did the east end and I did the west end. MA: (chuckles) And you, and you met in the middle VI: Yeah MA: (chuckles) VI: After my grandparents died, my grandfather died in 1928 and my grandmother in 1934, my aunt had lived with them and there was no way she could stay there and maintain the house and it was in rather bad condition 'cause they were old and just hadn't done anything MA: That house is gone? VI: Oh no MA: No, that's still there? VI: That's where Lawrences live MA: Oh that is the house, OK VI: That's the house. Another thing, I forget when it was in the 60's, they put a plaque on that house. MA: You, but your husband's practice was out of there by then? VI: uh, huh, do you have these? MA: We do. VI: You do, OK. That, this was, was published in the uh MA: Dispatch VI: Dispatch, when we bought it MA: May I see the picture of the Dustin House again that you have showing the front door? VI: I just had it MA: There's a little person on a tricycle there. VI: It's what? MA: It's a child on a little tricycle in that picture (chuckle). VI: Oh yes it is. MA: Yeah. Not one of yours I take it (chuckles). VI: The house had been painted white when we bought it and the paint had all flaked and we had it sandblasted. And then we had somebody come to tuck point the joints MA: Uh huh VI: and they got up so far, they were a couple of men in Galena, and they got up so far and they said they just couldn't do the rest of it so the top of it's never been finished. MA: Wow VI: Ken Mulner owns the building now and uh he and Mark Adams had their law offices there. MA: And that's all that's in the house now? VI: Uh huh, I think so MA: So they couldn't get to the top huh, they didn't have tall enough ladders? VI: No MA: (chuckles) That would be a big job. VI: Uh, some place in here is that... Yeah this was about my mother. Mary Ann Whitney interviewed her and wrote that about her. MA: For the newspaper? VI: What? MA: Was that in the newspaper? VI: Yes Sunbury News, and mother had published a book of poems. MA: Oh wow, Oh, we have this in the library. VI: Yeah, I think my sister Jo Miller gave several copies to the library. MA: I do believe that we have one, I'm going to double check to make sure that we do but I recognize this. (to CM) Do you? I think we have that. VI: There's a long poem about her old home when she was a girl. It's where Lawrences live. MA: Uh huh VI: It was a pretty old house. Waymen's father and mother bought it in 1938. And uh, oh, they had the chimneys rebuilt. They put in new siding, and new windows, new roof. They just modernized it. Put in electricity and bathrooms. This is where you went down to the basement there at the Lawrence house. I don't know where those other pictures are. MA: We have a couple here that you showed us. VI: Yeah but I have more. MA: Do you know when this house was built? VI: When? MA: Do you know when your mother's house was built? VI: About the same time the Dustin House was built. MA: 1820's? VI: Uh huh. Diadatus Keeler, I forget how many acres of land he had. Grandfather bought, I think there were 100 and 60 some in the two pieces. Do you know where Woodhaven addition is now? Well grandfather owned all that and he sold it in, back in the 20s to Sam Cohen. I don't remember what Sam did but he had an airplane. He built an airplane hanger and built a huge house back there it's where Cochrans lived. CM: Yep VI: Do you know the Cochrans? And uh, then it was sold to Dr. Woods, and then, I don't know whether Dr Woods had it plotted or who did. Somebody did. But it was all plotted into lots and sold off. That was back in the 40s and 50s. It's pretty land. MA: You knew, um, Helen Campbell? VI: Oh yes, heavens yes. MA: And uh, the library had a set of slides that were all pictures that she had taken. VI: Uh Huh MA: Do you know anything about those pictures? Or do... VI: Well, they were ones that people had given her and some that she had taken. I have seen them several times. MA: Uh huh VI: Uh, Helen was quite a character. She was a good person but she was certainly opinionated. (both chuckle) Did you know her? CM: Uh, No MA: No, we only know her through those slides and um, I wondered if you had seen them because the library doesn't have a good identification for alot of the pictures. VI: Oh MA: And Polly, a few years ago, had gotten a couple of people together who, who didn't.. VI: She asked me if I would see them. MA: uh huh VI: and, but she never came with 'em and, uh, last year, I just lost the year being sick, MA: uh huh VI: so yeah I'd be glad to look at them I don't know whether I could identify very many but maybe some. MA: Uh huh. How, how did Helen get the pictures? We had always been told that she took, took them, but only some of them she took herself? VI: Well I think people gave her some MS: Gave her.. Was she in the photography club you were in also? VI: No MA: No VI: No that was later. I thought she gave those to Eldon Chambers and Eldon gave them to the Library. CM: Maybe MA: I, I don't know, I think they came to the library before we were around. VI: Helen was one of those people who never forgave anybody for liking Sunbury. She was wholly for Galena. (all chuckle) MA: And Eldon Chambers was from Galena (chuckles)? VI: Oh, yes he still lives there. MA: Oh OK. VI: He could tell you quite a lotta history too. MA: Well you've filled in a lot of holes for us. VI: What? MA: You have filled in a lot of holes for us today on some things we have in the library. VI: Oh MA: So that's very helpful to us when we put things together. Would you be comfortable with us,um, taking these to the library to scan them and then I'll return them to you? VI: Sure you can take them. MA: OK, we don't have any of these pictures in our collection. VI: You don't. MA: No. So it would be nice to, to add them. We'll just scan them. And they'll lay flat we won't, we won't VI: OK MA: have to do anything else to them. And then I'll return them to you. VI: OK, I'll look and see if I can't find some more. MA: Oh, that would be wonderful. CM: Now did you live over on Red Bank when Cochran lived off Woodhaven there or was that later VI: When dad sold the store in Galena and we, the farm had also been sold, we were supposed to have a house in Galena to rent and then the people didn't move and we had to give possession of the farm. So we moved in with Grandmother and Aunt Edna, um, and lived there for about six months and that's the only time we lived on Red Bank. CM: Oh, OK VI: But our home was down on Sunbury Road right where, close to where Red Bank begins. We bought the Grissley house and then we built the brick house and then we built the last house. And a gal in Galena, whom I never liked very well, asked me one day why we sold that nice brick house. I really didn't think it was any of her business. I said well it got so dirty I didn't want to clean it up so we built a new one. (chuckles) This was the depot in Galena MA: Oh, wow, I don't think we have a picture of the Galena Depot VI: More pictures that I want to put in albums that I have so I'll be going through them again and I'll see if I can't find some more for you. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Galena Description An account of the resource This collection contains items related to the history and development of Galena, its residents, businesses and schools. It contains John Bricker Sr's postcard and photograph collection featuring images of Galena and Delaware, Helen Campbell's Slides, the book Welcome to the Village of Galena, written by Doris Bricker, Charlie (C.C.) Bricker's wife. The personal correspondence of David E. Bricker and his son, Charlie (C.C.) Bricker, appears here courtesy of John L. Bricker, son of John Sr. and Shirly Bricker, and A View of Galena, Ohio, Both Past and Present by Floyd Siebert, Adele Dunn and Phyllis Hollifield. Moving Image A series of visual representations imparting an impression of motion when shown in succession. Examples include animations, movies, television programs, videos, zoetropes, or visual output from a simulation. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Virginia Ihle Subject The topic of the resource Local History--Ohio--Delaware County--Berkshire Township--Galena Personal Narratives--American--Virgiana Ihle --1916-2010 Videography--Video Recording Date A point or period of time associated with an event in the lifecycle of the resource circa 2005 Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Format The file format, physical medium, or dimensions of the resource Video/MP4 Language A language of the resource English Type The nature or genre of the resource Moving Image Identifier An unambiguous reference to the resource within a given context 929623080102 Description An account of the resource This is a video of an interview with Virginia Ihle in which she talks about her family, education, career and the Dustin House. Creator An entity primarily responsible for making the resource Videographer Chauncey Montgomery; Community Library Interviewer Margaret Arnold; Community Library http://delawarecountymemory.org/files/original/bf57a4adb39bbb4552f739654fac8940.mp4 27105f0f7a252e7d32fd01076961eee1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Heart of Ohio, Sunbury Description An account of the resource (narration by Dave Kaylor) Like many Ohio towns, Sunbury ended up where it is because of an old Indian trail. The Walhanding trail as it was known is today Route 3. Not long after the town was founded in 1816 by William and Lawrence Myers on this trail, this place was built as an inn because the trail became part of the stage coach run from Vernon to Worthington. This was a thriving business in its day and today it's being restored by the Sunbury Library. Now this of course is Sunbury's pride and joy, the Town Square. You don't see town squares that much in towns in Ohio anymore you especially don't see one this big, but there's a good reason this one is here in Sunbury because it's in the law. You see, it says in the law that if they cut this up into pieces for development, the land has to go to the relatives of the Myers who laid out the town. That's why this town square hasn't been touched. The Town Square was used for lots of things including grazing cattle and horse sales. Here's a picture of one from the 1800's, see the inn at the right? Here's the same corner today. Sunbury really grew following the Civil War. The town hall was built in 1868. Many new businesses followed. One notable entrepreneur was Charlie Wheaton who owned these buildings together downtown. They say he sold just about anything including the first automobiles. By the way, he covered the outside of his businesses with tin. It's still there today. Sunbury's always had industry too. The two most famous, probably the Creamery, which eventually became Nestles Coffee Factory. But even bigger in its day was the old mill owned by Gottlieb Jacob Burrer. It stood here just on the north edge of town. The Burrer home and barn still stand, and so does Gottlieb's grandson Carlton. (Carlton speaking) This was a congregation point, uh, for the farmers that would come in. They would bring their grain to get it ground into flour and they'd be very unhappy if the, uh, flour they got wasn't from the grain that they brought in (Dave Kaylor chuckles). Quite often they'd come in and they'd have to wait for their grist and Grandmother Burrer would have 'em for lunch and, uh, so it was a very congenial atmosphere. Those were the way things were back in the old days. (narration by Dana Tyler and Dave Kaylor) DT: This is a Thistle-Class racing boat coming out of its fiberglass mold. It's made right here in Sunbury. DK: In fact Dana, this is only one of two places that it's made in the entire country. Now the Thistle-Class sail racing boat isn't something you necessarily take your family out on a cruise on a (Dana chuckles) Saturday or Sunday afternoon. This is a racing class the people that buy these boats like to race. And it was first built back in 1945. DT: Look at that. DK: Isn't that something? DT: It takes about two weeks to make one of these boats here at the Great Mid-West Yacht Company and they make about 12 sailboats a year. DK: Doug Laber has been making Thistle Boats for the past 12 years, 11 years here in Sunbury. And a lot more goes into it than just putting that old hull in a fiberglass mold and bring it up and there you have a Thistle Boat. Tradition behind all this means there's a lot of skill that goes in to it. Doug, what are you doing right now? DL (Doug Laber): At the moment we're fitting, uh, the rails to the hull side. There's an excess of fiberglass in this section on the inside and we are making it fit so there's no extra bulge. DK: Why do you spend so much attention to detail, when you're making these boats? DL: It's gonna sound a little corny frankly, but we are interested in doing it as well as we can. DK: If it's worth doing, it's worth doing right. DL: Kind of the philosophy that, that I've adopted in, in making these boats, is that each of these boats is being made as if it was the last boat we were going to make and we're going to keep it for ourselves. DT: The Great Mid-West Yacht Company makes new sailboats and fixes old ones. This is a 24 year old all wood sail boat, beautiful wood, it's in for repairs here. DK: Now this is a newer boat. This is a fiberglass boat, one much like we saw coming out of the mold earlier. And you can come here and buy 'em in Sunbury, the base price around $7,500. But by the time you get the trailer and the cover and the sails and all the sailing hardware, you'll have about $10,000 in the Thistle. So now that you have your Thistle, what do you do with it Dana? DT: Well here in central Ohio at Hoover and O'Shaughnessy Reservoirs there are sailing races but beyond that, did you know that every weekend between May and October you can find a regatta within a four hour drive of Columbus. (Narration by Pat Warren) This is Sunbury's regular water supply source, the Big Walnut Creek. I'm actually standing on the intake structure, that's the pipe through which the water is pumped. Now ordinarily this creek should be high enough to flow over that dam. That hasn't happened since mid July. The Sunbury Reservoir is about 50 million gallons low, notice the water mark. There's just enough water left for about 25 days. Last week it was decided the solution to the water problem is to install a temporary water line from a neighboring quarry in Galena to the Sunbury Reservoir. The National Guard loaned Sunbury the pipe, Nestle is paying the workers. But the job is taking longer than expected. The emergency pumps were expected to be operational today, but the pipe is old, the segments must be bolted together by hand. Water Department Supervisor Phil Frentsos says the pumps should be working tomorrow, no later than next week. Still it's only a temporary solution. When the reservoir is full again the pipeline will be dismantled. PW: You're looking at the possibility maybe of buying that quarry? Gene Sparks: It's a possibility, yes. PW: But nothing is definite? Gene Sparks: No, nothing is definite at the time, no. PW: I guess the real point though is that something has to be done. Gene Sparks: Something has to be done for the people of Sunbury. PW: The sunny side to the story is this, none of Sunbury's residents have had to go without water, yet. Pat Warren, Eye Witness News. (Narration by Doral Chenoweth the "Grumpy Gourmet") This is the Grumpy Gourmet today coming to you from the Heart of Ohio. We're in Sunbury. We're up here to check on the balance of trade. Yesterday Kentucky Fried Chicken opened up a store in Beijing China of all places. Where would you expect not to find a Chinese Restaurant in the heart of Ohio? In Sunbury on the square. Today we're going to try Wah Yuen. This is C U Uh, everyone calls him Bobby. For the past six years he's operated this fresh wok cookery Chinese Restaurant. Hey you want to talk Pau? No, the food's good, chicken dishes here are the fresh specialty of the day. There are very few pineapple groves in Sunbury Ohio, but they make great use of it here in the sweet and sour chicken. Taste, aroma, color, beautiful. We spoke with Bobby about his place but his English is not too good so he'll answer in Chinese. DC: Uh, We couldn't find a translator so this is probably what he said. Do you have Peking Duck? Bobby: (speaking Chinese) "No, but if you don't get out... You'll have to duck!" DC: Why did you go in the restaurant business? Bobby: (speaking Chinese) "None of your business!" DC: What is this, no chopsticks? Bobby: (speaking Chinese) "#?!#!$!#" DC: This is the Grumpy Gourmet bringing knowledge from the combat zone in the Heart of Ohio. (Sunbury baseball history, William Henry Southworth, without any soundtrack) Interview with Carol Southworth Watson and Dave Kaylor CSW: Um all of his brothers were railroaders, and he had about six weeks working on the railroad and he thought, you know I really don't like this. So he ran away to Portsmouth, much to his mother's chagrin, to become a ball player. And then from Portsmouth then, I don't know, Branch Rickey was somewhat instrumental, and he went on to the Toledo Mudhens and then to Cleveland. Well he would clown with his boys. DK: He wasn't a Casey Stengel CSW: No, no he would clown with his boys, but he would be here for Spring Training. DK: Uh Huh CSW: So, and uh, then so far as the boy scouts were concerned, he was really perpetuating what they were doing here. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Sunbury Description An account of the resource The Sunbury collection contains documents on a variety of topics related to the history and development of Sunbury. Item types represented in this collection include diaries, maps, meeting ledgers, business documents and histories. Moving Image A series of visual representations imparting an impression of motion when shown in succession. Examples include animations, movies, television programs, videos, zoetropes, or visual output from a simulation. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Heart of Ohio: Sunbury Description An account of the resource Special broadcast from Columbus's WBNS-10TV on the history and development of the Village of Sunbury, as well as a tour of the Town Square and businesses in the area as they were in 1987. According to the June 11, 1987 issue of the Columbus Dispatch, WBNS-10TV acquired the first satellite news truck that made news reporting possible from anywhere in Ohio. News reporters Dana Taylor, Dave Kaylor and Doral Chenowith created a new series, "Heart of Ohio," and visited Sunbury to record the show for the news. Creator An entity primarily responsible for making the resource WBNS-10TV; Columbus Ohio Date A point or period of time associated with an event in the lifecycle of the resource 1987-11-13 Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/InC/1.0/ Format The file format, physical medium, or dimensions of the resource Video/MP4 Identifier An unambiguous reference to the resource within a given context 92691340 Language A language of the resource English Type The nature or genre of the resource Moving Image Subject The topic of the resource Ohio--Delaware County--Local history--Village of Sunbury Ohio--Delaware County--Small business--Village of Sunbury Videography--Ohio--Delaware County--Village of Sunbury http://delawarecountymemory.org/files/original/d7860aa048b2e595db14dd1b4b256a07.mp4 41267b9acd1677f559319eb54543fc05 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Remarks by President Trump at the Memorial Day Ceremony, Baltimore, Maryland Description An account of the resource Fort McHenry National Monument and Historic Shrine Baltimore, Maryland 12:03 P.M. EDT THE PRESIDENT: I stand before you at this noble fortress of American liberty to pay tribute to the immortal souls who fought and died to keep us free. Earlier today, the First Lady and I laid a wreath in their sacred honor at Arlington National Cemetery. Now we come together to salute the flag they gave their lives to so boldly and brilliantly defend. And we pledge, in their cherished memories, that this majestic flag will proudly fly forever. We’re joined for today’s ceremony by Secretary of Defense Mark Esper; Secretary of the Interior David Bernhardt; the Chairman of the Joint Chiefs of Staff, General Mark Milley; Congressman Andy Harris; and a number of service members and veterans of the Armed Forces. The dignity, daring, and devotion of the American military is unrivaled anywhere in history and any place in the world. In recent months, our nation and the world have been engaged in a new form of battle against an invisible enemy. Once more, the men and women of the United States military have answered the call to duty and raced into danger. Tens of thousands of service members and National Guardsmen are on the frontlines of our war against this terrible virus — caring for patients, delivering critical supplies, and working night and day to safeguard our citizens. As one nation, we mourn alongside every single family that has lost loved ones, including the families of our great veterans. Together, we will vanquish the virus, and America will rise from this crisis to new and even greater heights. As our brave warriors have shown us from our nation’s earliest days: In America, we are the captains of our own fate. No obstacle, no challenge, and no threat is a match for the sheer determination of the American people. This towering spirit permeates every inch of the hallowed soil beneath our feet. In this place, more than 200 years ago, American patriots stood their ground and repelled a British invasion in the Battle of Baltimore during the War of 1812. Early on a September morning in 1814, the British fleet launched an assault on this peninsula. From the harbor, some 30 British warships attacked this stronghold. Rockets rained down. Bombs burst in the air. In the deck of one ship, a gallant young American was held captive. His name was Francis Scott Key. For 25 hours, Key watched in dismay as fire crashed down upon this ground. But through torrents of rain and smoke and the din of battle, Key could make out 15 broad stripes and 15 bright stars — barraged and battered, but still there. American forces did not waver. They did not retreat. They stared down the invasion and the held that they had to endure. The fact is, they held like nobody could have held before. They held this fort. The British retreated. Independence was saved. Francis Scott Key was so inspired by the sight of our flag in the battle waged that the very grounds that he fought on became hallowed and he wrote a poem. His ageless words became the anthem of our nation: “The Star-Spangled Banner.” Every time we sing our anthem, every time its rousing chorus swells our hearts with pride, we renew the eternal bonds of loyalty to our fallen heroes. We think of the soldiers who spent their final heroic moments on distant battlefields to keep us safe at home. We remember the young Americans who never got the chance to grow old but whose legacy will outlive us all. In every generation, these intrepid souls kissed goodbye to their families and loved ones. They took flight in planes, set sail in ships, and marched into battle with our flag, fighting for our country, defending our people. When the cause of liberty was in jeopardy, American warriors carried that flag through ice and snow to victory at Trenton. They hoisted it up the masts of great battleships in Manila Bay. They fought through hell to raise it high atop a remote island in the Pacific Ocean called Iwo Jima. From the Philippine Sea to Fallujah, from New Orleans to Normandy, from Saratoga to Saipan, from the Battle of Baltimore to the Battle of the Bulge, Americans gave their lives to carry that flag through piercing waves, blazing fires, sweltering deserts, and storms of bullets and shrapnel. They climbed atop enemy tanks, jumped out of burning airplanes, and leapt on live grenades. Their love was boundless. Their devotion was without limit. Their courage was beyond measure. Army Green Beret Captain Daniel Eggers grew up in Cape Coral, Florida, determined to continue his family’s tradition of military service — and it was a great tradition. He attended the legendary Citadel Military College in South Carolina. Soon, he met a beautiful cadet, Rebecca. They fell in love, married, and had two sons. In 2004, Daniel left for his second deployment in Afghanistan. On the morning of May 29th, Daniel and his team were courageously pursuing a group of deadly terrorists when he was killed by an improvised explosive device. This week is the 16th anniversary of the day that Daniel made the supreme sacrifice for our nation. He laid down his life to defeat evil and to save his fellow citizens. At the time of his death, Daniel’s sons Billy and John were three and five years old. Today, they have followed in Daniel’s footsteps — both students at the Citadel planning to serve in the military. Their amazing mom Rebecca has now served more than 23 years in the U.S. Army. Everywhere she goes, she wears Daniel’s Gold Star pin on the lapel of her uniform. Colonel Rebecca Eggers and her two sons are here today, along with Daniel’s father Bill and mother Margo. To the entire Eggers family: Your sacrifice is beyond our ability to comprehend or repay. Today, we honor Daniel’s incredible life and exceptional valor, and we promise you that we will cherish his blessed memory forever. Thank you very much for being here. Thank you very much. (Applause.) Please. Thank you. Thank you. Great family. Thank you very much. To every Gold Star family here today and all across our land: Our debt to you is infinite and everlasting. We stand with you today and all days to come, remembering and grieving for America’s greatest heroes. In spirit and strength, in loyalty and love, in character and courage, they were larger than life itself. They were angels sent from above, and they are now rejoined with God in the glorious Kingdom of Heaven. Wherever the Stars and Stripes fly — at our schools, our churches, town halls, firehouses, and national monuments — it is made possible because there are extraordinary Americans who are willing to brave death so that we can live in freedom and live in peace. In the two centuries since Francis Scott Key wrote about the stirring sight of our flag in battle, countless other American patriots have given their own testimony about the meaning of the flag. One was World War Two veteran Jim Krebs from Sunbury, Ohio. Jim and his twin brother Jack fought side by side in General Patton’s Third Army. At the Battle of the Bulge, the twins volunteered for a dangerous mission. Together, they took out four enemy tanks, two machine gun nests, and a mothar [sic] position that was very powerful, loaded up with mortars. Jim’s brother Jack was mortally wounded. Jim held his dying brother in his arms, praying together as his twin passed away. Jim fought to victory and came home to build a great American life. He married, had children, became an electrical engineer, and taught young people about war. As an old man, Jim was asked what about the American flag and what it meant to him. Jim said, “The flag to me is as precious as the freedom that the flag stands for. It’s as precious to me as the thousands of lives that have been lost defending her. It’s that important to me; it gave me a value of life that I could have never gotten any other way. It gave me a value of my Lord, my family, my friends, loved ones, and especially my country. What more could I ask?” Last month, Jim died peacefully at his home at the age of 94. This afternoon, we are greatly honored to be joined by his grandsons, Andy and Ron. Please, thank you very much. Thank you very much. (Applause.) Thank you very much for being here. Today, as we remember the sacrifice of Jim’s brother Jack, we honor Jim’s service, and we are moved by his beautiful words. Andy and Ron, thank you for being here to remember your grandfather and his brother, and what they did for us all, and most importantly, what they stood for. From generation to generation, heroes like these have poured out their blood and sweat and heart and tears for our country. Because of them, America is strong and safe and mighty and free. Because of them, two centuries on, the Star Spangled Banner still proudly waves. For as long as our flag flies in the sky above, the names of these fallen warriors will be woven into its threads. For as long as we have citizens willing to follow their example, to carry on their burden, to continue their legacy, then America’s cause will never fail and American freedom will never, ever die. Today, we honor the heroes we have lost. We pray for the loved ones they left behind. And with God as our witness, we solemnly vow to protect, preserve, and cherish this land they gave their last breath to defend and to defend so proudly. Thank you. God bless our military. God bless the memory of the fallen. God bless our Gold Star families. And God bless America. Thank you very much. (Applause.) END 12:16 P.M. EDT Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Military Description An account of the resource This collection contains personal letters and video relating to topics in US Military history and wars in which the US Army was engaged. Moving Image A series of visual representations imparting an impression of motion when shown in succession. Examples include animations, movies, television programs, videos, zoetropes, or visual output from a simulation. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Presidential Remarks at 2020 Memorial Day Ceremony, Baltimore, MD Subject The topic of the resource Krebs, James E--1925-2020 Memorial Day addresses--President Donald J Trump--Fort McHenry United States--Armed Forces World War ll Veterans--Sunbury--Ohio Description An account of the resource President Trump's remarks at the Memorial Day Ceremony at Fort McHenry National Monument and Historic Shrine Creator An entity primarily responsible for making the resource White House Television Publisher An entity responsible for making the resource available The White House; The United States Government Date A point or period of time associated with an event in the lifecycle of the resource 2020-05-26 Rights Information about rights held in and over the resource http://rightsstatements.org/vocab/NoC-US/1.0/ Format The file format, physical medium, or dimensions of the resource Video/mp4 Identifier An unambiguous reference to the resource within a given context 92961337 Language A language of the resource English Type The nature or genre of the resource Moving Image