COOK LIKE GREAT-GRANDMA

If you were invited to supper by your great-grandparents you might dislike their food – and probably wouldn’t recognize some of it.

We believe we know a little something about daily life in a small town such as Santa Rosa because of movies such as “The Music Man,” set in 1912. Overall it seems like a pretty nice place (and probably was, if you were white, middle-class and not too concerned about equality issues) so it’s not too hard to imagine living there. Oh, I could adjust to the uncomfortable clothes, we dream nostalgically, I could deal with a coal furnace, the lack of air conditioning and refrigeration, that both cars and phones needed to be cranked before use. But unless you’re a fan of the bland, mealtimes might be quite a struggle.

We’re fortunate to have two different sources of information about what we were eating in Santa Rosa during the early Twentieth Century. A local church cookbook showed what was actually on our plates and a 1913 week-long “cooking school” promoted by the Press Democrat took it a step further and demonstrated a few ways to prepare a meal other than boiling everything to death.

There are two versions of the cookbook: a 1900 pamphlet published by an insurance company and a lengthier 1908 hardbound booklet self-published by the Presbyterian church in Fulton. The later edition has about 25 percent more material (along with local ads, which are always fun) and is the version referred to here. Recipes were all from women of the Fulton/Mark West area whose names were familiar from the society columns in the Santa Rosa newspapers.

This was not a local cookbook like the midcentury versions found at yard sales today, which are heavy with special holiday recipes and every kind of cookie imaginable. The word “holiday” does not even appear in the old cookbook; neither does “thanksgiving” or “christmas” (although there are directions for stuffing a turkey). There are more doughnut recipes than ones for making cookies. Part of the reason it’s so hit-or-miss was because every home had an encyclopedic household management book, packed with all kinds of recipes for special occasions. If the pastor was coming over and you wanted to impress him with French veal in cream sauce and Italian sorbet for dessert, you found recipes there along with instructions on how to remove the stains from your finest tablecloth. So complete were those reference books that the one owned by Mattie Oates even had directions for embalming, which might come in handy if you forgot to ask the preacher if he had any allergies before serving that Waldorf salad with walnuts.

Another word you won’t find in the Fulton cookbook: “spicy.” The most common form of meat mentioned was boiled chicken, often diced or chopped. The recipes for chili sauce use bell peppers. Garlic is included only in five dishes, most of them labeled “Creole.” And speaking of ethnic dishes, the cookbook avoids mention of our major local minority groups. Seven times “Spanish” is in a name but never “Mexican” despite directions for making tamales; there are four “German” recipes but no “Italian,” despite two different recipes fot making ravioli and several using macaroni. There are also names which seem odd today; there are many recipes for fruitcakes which aren’t called fruitcakes and casseroles which are called meat scallops.

Here’s what you will find in that cookbook besides boiled chicken: Lots and lots of cakes but almost no pies. Butter and eggs are used nearly everywhere, including in dishes you might not expect. Nine recipes call for oysters which the author usually presumes will come from a jar. The cooks seemed obsessed with knowing the age of their poultry. “See that the chickens are not too young,” one recipe suggests. Another calls for a “chicken about a year old” and another, “young, a hen.” Directions read, “steam according to the age of the chicken.”

There are some things in that book I’d like to try. There are two recipes for grape pickles and something called oil pickles, which requires an inverse vinaigrette ratio. What I would not like to eat: Jugged pigeons and pot roast of liver. Fish chops. Pork cake.

While the cookbook represented our humdrum grub at suppertime, the Press Democrat’s “Big Free Cooking School” in 1913 aspired to help us bake, roast and sauce our way out of the doldrums.

The weeklong event was actually a touring lecture/demonstration series followed by a cooking competition. The PD loved using contests as circulation builders, which they always restricted to women only. The previous year it was selling subscriptions to vote for the “most popular baby in Santa Rosa and vicinity,” called the “Shower of Gold Contest” (oh, if only Trump were around then to watch them and pick a winner). And in 1911 the paper had a subscription drive to win a new car – a competition that turned so cut-throat it could have been the plot for a tragicomic Nathanael West novel (see “MR. CONTEST EDITOR IS DISAPPOINTED IN YOU“).

The cooking demos were made by Louise Eubank (more about her below) who was a representative of Globe Milling Company of Los Angeles, which was waging war against the “Flour Trust” of Midwestern grain mills.^* She had been putting on similar demos around Northern California for at least two years, appearing earlier in Santa Rosa in 1911 and in 1912 Petaluma. But those demos were strictly baking lessons in order to sell more flour; this would be the only time she prepared entire meals.

The cooking school was on the second floor of the Doyle Building – still there at the corner of Fourth and D streets, and one of the prettiest places downtown. There was seating for 500 and according to the PD, it was standing room only some days. Besides the food there was also musical entertainment, with a piano and Victrola; on some days Miss Eubank’s sister warbled a tune. People also came to gawk at the latest technology. According to the PD: “The electric stoves used by Miss Eubank and furnished by the Pacific Gas and Electric Company, aroused much interest Monday, as many saw these new cooking devices in operation for the first time.”

(For those interested in Comstock House history: Mattie and James Wyatt Oates had a small gas cooking stove similar to the style shown at right, which was in keeping with their aims to have the house fitted with the best and most up-to-date tech, such as the gas electroliers which could provide gas or electric light or a combination of both. We know the size and type of their stove because it left scorch marks on the wood floor showing its footprint, as well as an adjacent plugged hole for the gas pipe.)

Each day Press Democrat society columnist “Dorothy Ann” offered a summary of the previous day’s events along with recipes and cooking tips, which ranged from hygiene basics (“trade at meat market kept the cleanest”) to the odd and maybe superstitious (“stand in front of an open window while beating eggs”). The newspaper filled out the rest of the page with many ads from grocers and other food vendors who rarely advertised daily.

Rather than transcribe everything, links are provided here to the online version of each day’s doings and recipes. The only detail that needs explaining is the reference to paper bags; at the time there was quite a fad for baking meats and fish en papillote; for more background, read this booklet published back then on paper-bag cookery. Otherwise, here are the menus and a sampling of the tips:

SATURDAY Menu: steamed pudding with creamy sauce, broiled chicken and cheese croquettes. Tips:  Only two things are boiled vigorously—rice and macaroni [while] all other vegetables are boiled slowly; The great advantage of paper-bag cooking is that it takes but one-half the fuel.
(Recipes were torn out of the online copy, but can be read on Sonoma County Library microfilm.)

MONDAY Menu: Macaroni and beef tongue casserole and a white loaf cake with icing.

TUESDAY Menu: cheese straws, quick raisin bread, egg muffins and a simple pie crust.

WEDNESDAY Menu: Plain bread, California raisin bread, Dixie biscuit, roast lamb, currant mint sauce, green peas, creamed chicken, baked onions and potato doughnuts (potato pancakes). Tips: Sour pickle put in paper bag white cooking will kill taste of mutton; mutton soaked in weakened vinegar will taste like venison.

THURSDAY  Menu: Planked Steak, Baked Bananas, Fruit Salad, Baking Powder Biscuits, Layer Cake. Tips: Scrape fiber from bananas before using; flour that makes perfect cake, perfect bread and perfect pastry is safe for family use, this the Globe “A 1” does; fat on steaks should be a yellowish color—not white; meat should hang 12 or 14 days after killing.

The last day was contest judging. All categories involved baking, as the whole event was really about selling flour – contestants had to “bring a Globe ‘A1’ sack, or the recipe for making plain bread that comes in the top of each sack of Globe ‘A1’ flour.” Grand prize was a Hoosier Cabinet (shown below) which really was something of great value; those things were like food prep workstations with all the specialized drawers, pullout breadboards and sturdy countertops for mounting meat grinders, apple peelers and such. Contest winners are listed below; note there was a doughnut category, even though they apparently were never mentioned in the class.

There was also a special division in the contest for young women from Santa Rosa High, and maybe some spent time with Louise Eubank and were inspired. She was a graduate of the University of Chicago’s Domestic Science Department, which is to say she was a protégée of Marion Talbot, a strong advocate for women having the same higher education opportunities as men. Along with teaching rigorous sanitation, a goal of her courses in household administration was to make kitchen work and other chores more efficient in order to give women more time for personal betterment (the classes were open to men, too).

Louise continued the flour demos at least through the end of 1913, and was next spotted among women doing a lecture series on home economics for the UC Extension Program. When the U.S. joined WWI she went to France to work for a YMCA program operating canteens. She apparently never married and spent most of her life as a teacher in the little farm town of Willows, close to her father and singing sister. She died in 1965 in Los Angeles at age 86 and is buried in Willows.

The “Press Democrat Cooking School” was held again in the following two years, although taught by another woman from the same flour maker. The dishes were much the same as those presented by Louise and sometimes identical; there were no introduction of new ingredients or flavors, but the PD write-ups heavily promoted the use of electric appliances, going so far in 1915 to even name the forty local homeowners who had an electric range.

The Sperry Flour Company – which established a distribution warehouse in Santa Rosa in 1912 and would later buy the local mill – offered its own cooking school one year which the PD gave little mention, but in 1916 the paper went all out for the weeklong “Pure Food and Household Exposition” held at the roller skating pavilion on A street. This was a paid admission traveling exhibit showcasing many vendors and included nightly dances to the music of its own orchestra. Featured also was “Princess Gowongo, the Food Astrologer.” (She was a carnival fortune teller who had appropriated the name of “Princess” Go-Won-Go Mohawk, a Native American woman who was famed in the 1880s and 1890s as an actress performing in Indian-themed melodramas in London, New York, and touring companies around the country.)

The Press Democrat elbowed its way into the exhibition by using it for the judging of its latest contest: The “World’s Better Baby Show.” Why the PD kept giving these infant competitions cryptic names is anyone’s guess, but thankfully this time their title didn’t seem to hint at a obscene joke.

 

* Organized by Charles Pillsbury and his pals, the Flour Trust manipulated the prices of most of the nation’s wheat crop and flour supply from the 1880s until the 1930s. Globe used West Coast wheat and built/bought its own mills in California and the Southwest, promoting its flour products strangely not by claiming they were the highest quality but by boasting they were made in the same region and then appealing to local pride – the equivalent today of saying Ghirardelli chocolate demonstrates support for Sonoma County. The Globe ‘A1’ flour brand was sold at least through the mid-1960s, never (as far as I can tell) boasting much about quality, except for it being “enriched.” In later years the bags included coupons for other products or discounts at amusement parks, and the occasional print ads sometimes still made the claim of being a strictly local product. It was usually the cheapest stuff on the supermarket shelf.

 THE PRESS DEMOCRATS FREE COOKING SCHOOL OPENS HERE SATURDAY

 Celebrated Culinary Expert Will Demonstrate Latest Methods and Ideas, Preparing a Full Meal Each Afternoon

Display of Modern Kitchen Paraphernalia lo Be Unique and Interesting Feature-See the Model Kitchen and Learn From What Part of the Beef the Various Cuts Come

Saturday afternoon at 2:30, The Press Democrat’s big Free Cooking School will open in the large double store room in the Doyle Building, opposite the Masonic Temple, on Fourth street. Everybody Is invited, and from the interest already manifested it is apparent that the undertaking will prove the biggest kind ot a success.

Every afternoon from 2:30 to 4:30 scientific demonstrations will be conducted by Miss L. B, Eubank, graduate of the University of Chicago, Domestic Science Department. Miss Eubank is recognized as one of the most expert women in her line in the United States. She is bright and entertaining. and knows how to make her lectures interesting from start to finish.

She prepares her dishes in full view of the audience, illustrating every detail of procedure. As the “proof of the pudding is in the eating,” she also distributes samples of each dish or article prepared among those present.

It is planned to make The Press Democrat’s big Free Cooking School a complete exposition of everything pertaining to the culinary art. In addition to Miss Eubank’s dally lectures and practical demonstration of the very latest and most scientific ideas in modern cookery, there will be displayed kitchen paraphernalia of all kinds, and a well-known butcher will explain the different cuts of meat, illustrating his remarks by a practical demonstration of cutting, which will be given in full view of the audience.

Model kitchens will be arranged, and displays showing all the newest ideas in gas and electric ranges, electric toasters, percolators, etc., will be shown. In her cooking demonstrations Miss Eubank will use both gas and electricity, and fireless cookers will also be employed. The entire idea is to show the very latest and most approved methods, regardless of anything but the results to be attained.

At the conclusion of the term, which is to last one week, a prize cooking contest will be held, and the cash and other prize* to be offered will cause people to sit up and take notice. The menu for each day will be published in advance, so that those interested will have notice of what is to come. Do not make any engagements for any afternoon next week, if you are interested In culinary matters. The big event is going to be The Press Democrat’s big Free Cooking School, and everybody will want to be there.

It will be a county affair, and every body in Sonoma County is invited to be present. It will be absolutely free, no charge of any kind being exacted. Don’t forget the date — The Press Democrat’s big Free Cooking School opens Saturday afternoon at 2:30, and will continue one week.

– Press Democrat, April 3 1913

 

THE PRESS DEMOCRAT’S FREE COOKING SCHOOL OPENS THIS AFTERNOON

Celebrated Culinary Expert Will Demonstrate Latest Methods and Ideas, Preparing a Full Meal Each Afternoon

Display of Modern Kitchen Paraphernalia lo Be Unique and Interesting Feature—See the Model Kitchen end Learn From What Part of the Beef the Various Cuts Come

This is the day! The Press Democrat’s big Free Cooking School opens this afternoon at 2:30 in the Doyle building, opposite the Masonic Temple. A huge sign, the work of Geo. W. Salisbury, stretched across the front of the building, marks the spot. You can’t miss the place, and you mustn’t forget the time, for The Press Democrat’s big Free Cooking School is going to be something well worth while.

Workmen were busy yesterday getting the place ready, and when Miss Eubank gives her opening demonstration this afternoon it will be in a model kitchen, equipped with electric and gas ranges, fireless cookers, electric percolators, toasters, broilers, etc., supplemented by the latest ideas in kitchen cabinets and other culinary paraphernalia.

Several hundred comfortable seats have been provided, a large stage erected, and music will be furnished before and after the lecture by a player piano and a fine victrola, provided by Manager Campbell Pomeroy of the Sonoma Valley Music Company. The various displays will be grouped around the sides of the hall.

The electric and gas ranges used in the demonstrations, as well as the heat and power required to operate the same, are being provided by the Pacific Gas & Electric Company, of which Maitland G. Hall is the popular local manager.

The Great Western Power Company, through District Manager William N. P. Hall, is also co-operating to make The Press Democrat’s big Free Cooking School a success.

The course will last one week, closing next Friday evening, when a grand prize cooking contest will be held. This feature will be under the auspices of the Irene Club. A partial list of the prizes to be offered appears on page one. There are a large number of other prizes, which will be announced later. The grand capital prize consists of a Hoozier [sic] Kitchen Cabinet, valued at $43, supplied by the Santa Rosa Furniture Company. This elegant piece of kitchen furniture will be exhibited on the stage during the entire week. It is something well worth working for, and the woman who gets it will be fortunate indeed. Cash prizes will be offered in addition to many useful and valuable household articles, only a few of which are mentioned in the list appearing this morning.

What housewife is not interested in the latest ideas in cookery? What woman has not some problem of the kitchen that she would not like to have solved for her by an expert such as Mlss Eubank. There is an abundance of literature published on the subject, but even if one knows where to find it the result would be far less satisfactory than seeing a practical demonstration. Miss Eubank is here to answer troublesome questions, and her helpful hints as the lessons proceed from day to day are bound to be productive of great good to the housewives of Santa Rosa and Sonoma county.

The fact that electricity as well as gas is to be in the demonstrations. has aroused much interest. Not many people know it, but a meal can be cooked entirely with electricity, and in as satisfactory a manner as by any other method. Many exports claim that in time no other fuel will be in use. The electric range used by Miss Eubank will prove a source of unfailing interest to all, because it will be something new to most of her hearers, few of whom have witnessed the process of cooking by electricity.

– Press Democrat, April 5 1913

 

HOUSEWIVES AND GIRLS GATHER AT CULINARY DEMONSTRATION

Miss L. B. Eubank Prepares a Meal Before an Interested Throng at the Press Democrat’s Free Cooking School

by Dorothy Ann

Good cooks, poor cooks, young cooks, old cooks, women cooks, men cooks and aspiring cooks of all kinds listened with tense attention while savory dishes were prepared by Miss Louise Barton Eubank, graduate of the Domestic Science Department of the University of Chicago.

The general appearance of the platform from which Miss Eubank spoke was that of a well equipped kitchen. She worked facing an auditorium with a seating capacity of five hundred or more. The auditorium was crowded with eager and enthusiastic women. The sterner sex stood in the background, secretly hoping the goodies would not give out before they had a chance to taste them.

Gas and electric ranges had been installed on the platform, a kitchen table neatly covered with white linen had been conveniently placed, and a beautiful Hoosier cabinet (which, by the way. is one of the prizes), filled with necessary cooking condiments and utensils, was nearby. Pots, pans and kettles of all shapes and sizes were within handy reach, to systematize the work. Miss Eubank was attended by a competent assistant, and both ladies wore white.

  Miss Eubank’s Little Speech

“It is our plan,” said Miss Eubank, “to make these lessons as informal as possible. You will be privileged to ask as many questions as you desire. If any one desires me to make a special dish, ask me and I shall gladly comply with any reasonable request. Our idea is to put on few frills. We shall deal with the three-meals-a-day proposition, and prepare things most suited to every-day living in every-day life. The menu will be changed dally, and we shall make it as varied as possible. I believe there will always be something to interest you.

“The Irene Club, a charity organization, as you know, will have charge of the prize contest we will institute. We shall have these lessons every afternoon at 2:30 o’clock until Friday. That day we wish you to stay at home and cook. Friday, between the hours of 2 and 6, competitive cooked articles will be received here by the ladles. Friday evening at 7:30 competent judges will select the best and award the prize. At 6:30 the cooked articles will be auctioned and the proceeds given to the Irene Club for charitable work.”

Miss Eubank prepared steamed pudding with creamy sauce, broiled chicken and cheese croquettes. The recipes for these are as follows:

– Press Democrat, April 6 1913

…The only restriction for contest is that the contestant use Globe “A1” flour. When delivering into Miss Eubank’s hands the cooked article on Friday, between the hours of 4 and 6 o’clock, bring a Globe “A1” sack, or the recipe for making plain bread that comes in the top of each sack of Globe “A1” flour…

The electric stoves used by Miss Eubank and furnished by the Pacific Gas and Electric Company, aroused much interest Monday, as many saw these new cooking devices in operation for the first time. The Copeland Automatic Cookstove and the General Electric Range were used with great success. “The Reliable Gas Stove” also furnished by the same firm, was used tor the baking of the white loaf cake.

– Press Democrat, April 8 1913

 

INTEREST IN THE PRESS DEMOCRAT’S COOKING SCHOOL ON THE INCREASE

Miss Eubank Makes Her Work a Delight to All as She Demonstrates Many Dainty Dishes

Cooking became a glorified process under the skillful guidance of Miss Louise Barton Eubank Tuesday afternoon at the Press Democrat’s Free Cooking School. No sticky fingers, no mussed gown, no disagreeable odor that strikes terror to the heart because of a sure certainty that things are burned, no boiling over, and no unnecessary walking, because of adept arrangement of a model kitchen. All was easily, exactly and beautifully done. And how it was appreciated by the large audience that gathered to learn — not merely the embellishments of cookery — but the broader and deeper science of household economy!

That Miss Eubank has proved that she has more than ordinary knowledge of the art and science of cooking has been demonstrated again and again. Personally she has a sweet, attractive manner that makes friends with her audience immediately. And to demonstrate the power of mind over matter, I might add that the last two days Miss Eubank has been suffering excruciating pain with an ulcerated tooth. This did not deter her in the least from the demonstration, but did cause her yesterday to slightly change the menu.

Miss Eubank makes her cooking dainty and attractive. Those of us who occasionally dabble around in flour in the hopes of creating something, and come out looking as if we had fallen into the flour barrel, marvel at the ease and dispatch with which she works…

– Press Democrat, April 9 1913

 

THIS WILL BE THE LAST DAY OF THE PRESS DEMOCRAT’S COOKING SCHOOL

Many Interesting Features Will Be Presented by Miss Louise B. Eubank Prior to Cooking Contest

 

– Press Democrat, April 10 1913

 

CAKE BAKING CONTEST IS ON AND THE PRIZES ARE TO BE AWARDED TONIGHT

Cakes Winning Awards in The Press Democrat’s Cooking School Contest Will Be Auctioned off by the Irene Club for Charily

A large, eager crowd of townswomen gathered at the Doyle building Thursday afternoon at the Press Democrat’s Free Cooking School. The fact that it was the last lesson seemed to fill the women present with a determination to get all they could on this occasion. Miss Louise Barton Eubank graciously answered question after question, endeavoring in every way to assist those present to acquire the knowledge they so earnestly sought.

An interesting feature of the afternoon was the demonstration of meat cutting by Emil Miland of King’s Grocery and Market. A large chopping block of regulation design was brought in for his accommodation, and this was piled high with choice meats which he used to illustrate his remarks.

There will be no cooking school today, In order to give all contestants an opportunity to stay at home and cook. All entries are to he brought to the hall between the hours of 2 and 6 p. m. Miss Eubank will be there, and, assisted by her sister, Mrs, John Edwards, will receive the entries. The menu of Thursday was particularly attractive and it will be with sincere regret that the women of Santa Rosa see the Press Democrat Free Cooking School close…

Meat Cutting Demonstrated

Emil Miland of King’s grocery, explained the different cuts of meat from the fore quarters and the hind quarters of a beef and half of a lamb. Porterhouse, sirloin and round steaks were shown, as were rib roasts, short ribs of beef and breast meat for soups. Mr. Miland introduced a new name for steak to Santa Rosa women when he advised them to secure “chuck steaks” if they felt they could not always afford sirloin or porterhouse. The relative meat values were all explained at length.

 Mrs. John Edwards Sings

Mrs. John Eubank Edwards of Willows, a sister of Miss Eubank, rendered two vocal numbers during the afternoon to the delight of all. She will sing again tonight at the concert and should be greeted by a large audience.

 – Press Democrat, April 11 1913

PRIZES AWARDED IN THE PRESS DEMOCRAT’S COOKING SCHOOL CONTEST LAST NIGHT

If anyone thinks domesticity has gone with the granting of suffrage to women, let him forget it — and quickly. The splendid display of cakes, pies, bread, doughnuts and other good things shown at the Press Democrat’s big Free Cooking School last night, all prepared by the women and girls of Santa Rosa, shows conclusively that the home is still the focus-point of feminine interest, as it always has been and always will be.

For the past week the Press Democrat’s big Free Cooking School has attracted the attention and interest of every homeseeker in town, and of many residing in different parts of Sonoma county. Each afternoon several hundred women have gathered to witness the scientific demonstrations of modern cookery, given by Miss Louise Barton Eubank. Yesterday everybody stayed at home and prepared their entries for the big prize contest, which marked the grand wind-up of the week’s session.

When the crowd gathered last night they found the stage beautifully decorated with flowers, the hall brilliantly lighted, all the various displays of kitchen furniture, electric appliances, etc., in apple-pie order, and — as the center of attraction, of course — long tables laden with delicious-looking cakes of every description, beautiful brown loaves of the finest looking bread you ever laid eyes on, huge piles of rich doughnuts, lucious looking pies of all kinds, besides other things too numerous to mention…

MANY PRIZES AWARDED AT PRESS DEMOCRAT’S  COOKING SCHOOL

LOAF CAKE DIVISION
1st. Mrs. C. D. Johnson – Hoosier Kitchen Cabinet, value $43 – grand prize – supplied by the Santa Rosa Furniture Co.
2d. Mrs. E. P. Gorsline – El Eggo – electric egg broiler – value $9. Supplied by Great Western Power Co.
3d. Mrs. J. Pursell Cabinet of Folger’s spices, extracts, teas and coffees.
4th. Mrs. W. A. Wallace  –  Glove order.
5th. Mrs. H. G. Hewitt – Sack Globe “A1” flour.
LAYER CAKE DIVISION
1st. Mrs. A. B. Lemmon – Fireless Cooker, value $18 – supplied by J. C. Mailer Hardware Co.
2d. Mrs. F. M. Havener – General Electric Toaster, value $4 – supplied by the Great Western Power Co.
3d. Mrs. F. G. Kellogg – Aluminum Ware.
4th. Mrs. J. W. Pemberton – Glove order.
5th. Mrs. C. D. Johnson Sack of Globe “A1” flour.
BREAD DIVISION
1st. Mrs. R. Y. Bearing Ruud Water Heater, No. 20, value $15  – supplied by Pacific Gas & Electric Co.
2d. Mrs. John Schroder – $5 cash.
3d. Mrs. F. C. Pearson – Cabinet of Folger’s spices, extracts, teas and coffees.
4th. Mrs. Jennie Reed  – Electric Iron – value $3.50 – furnished by H. W. Jacobs.
5th Mrs. John Ahl – Sack of Globe “Al” Flour.
PIE DIVISION
1st. Mrs. G. H. Wymore – Cut Glass Celery Dishes – value $6.50, furnished by C A, Wright & Company.
2d. Mrs. Gus Walker, Casserole.
3d. Miss Ethel Wooley – Sack of Globe “A1” flour.
DOUGHNUT DIVISION
Ist. Mrs. H. S. Hick – General Electric Toaster, value $4 – furnished by the Great Western Power Co.
2d. Mrs. R. Y. Bearing ~ six months’ subscription to the Press Democrat, value $2.50.
3d. Mrs. G. H. Wymore – Sack of Globe “A1” flour.
SPECIAL PRIZE FOR CALIFORNIA RAISIN BREAD
1st. Mrs. J. L. Gagne – Ivory-handled Carving set – Keen Kutter – value $6.50, furnished by Dixon & Elliott.
GIRLS OF DOMESTIC SCIENCE DEPARTMENT. SANTA ROSA HIGH SCHOOL
1st. Miss Edith Balsley – Cut Glass Powder Box – Furnished by St. Rose Drug Store.
2d. Miss Ruth Overton – Parisian Ivory Manicure Set – furnished by G. M. Luttrell.
3d. Miss Vivienne Collister – Sack of Globe “A1” flour.

– Press Democrat, April 12, 1913