Edgar N. Blake.

Practical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. online

. (page 3 of 8)
Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 3 of 8)
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butter, salt and pepper to taste, juice of a small onion,
two tablespoonfuls flour, one teaspoonful baking pow-
der; sift into meat, mix thoroughly; add two-thirds cup-
ful boiling water to about a pint of the mixture. Line
baking dish with cold boiled rice one-half inch thick.
Bake in moderate oven for one-half hour. Put one
quart of tomatoes, through a seive, add salt and pepper
and one tablespoonful of vinegar, rub together a table-
spoonful of flour and a teaspoonful of butter, cooked
thick. Turn pie out on a platter and pour sauce over

it. — Mrs. liagene (Chamberlain.



29

Smolherei! Beefsteak and Onions.— i

use a round steak, cut in pieces, suitable for family-
serving. Salt and pepper and dredge with plenty of
flour. Have lard smoking hot and put in the steak,
brown quickly and turn, then add a cup of chopped
onions, salted, let all brown well and then pour over
steak and onions enough boiling water to cover them.
Cover the griddle and cook slowly until gravy is of
right consistency; then steak is ready for serving. — Mrs.

il. n. ^tellings.

Fried Sweetbreads.— Pour boiling water
over the sweetbreads and let remain until cold enough
to handle. Then skin, roll in cracker crumbs, to which
has been added salt and pepper. Drop in hot, deep fat
and fry a golden brown. — .vsrs. N. s. Hudson.

Baked Hash.— chop enough cold boiled beef
to make one quart. Chop fine two large potatoes, and
one large onion. Mix together and add one and one-
half cupfuls rich stock, or one cupful of hot water and
one tablespoonful bacon grease. Salt and pepper to
taste. Cook down low and set in the oven to brown. —

i'.irs. Percy Corneil.

English Pasty.— Make a rich biscuit dough
and line a baking dish. Slice potatoes, carrots and
onions to fill the dish; have them cooked until tender.
Put in dish and cover with thin slices of bacon. Season
to taste with salt and pepper. Cover with water. Put
on top crust and bake in a moderate "oven until crust is

done. — iVIrs. a. E. B.'ake, OJIietfe, Wyo.

Scalloped \'^eaL— Boil four eggs hard, slice
them and line a dish, place a layer of raw veal, sliced
thin. Mix chopped ham, one egg, and sage for next
layer; then another of veal, and so on until dish is full.
Cover with a flat cover, put weight on top to
press. Steam four hours. To be eaten cold, thinly

sliced. — :v!rs r. B. liozarl.

Moai IH tewed wish Dumplings.— Cut two
pounds of meat into cubes of one inch each, put them



30

in hot pan and shake over a hot fire until each piece of
meat is thoroughly seared. Put two tablespoonfuls of
butter, oil or suet into a sauce pan and add one table-
spoonful of flour and mix thoroughly, add one pint of
water and stir until boiling, a level teaspoonful of salt,
a slice of onion; add meat, cover and cook slowly for
two hours. Dumplings— Sift one pint of flour with one
teaspoonful baking powder and one-half teaspoonful
salt, add sufficient milk to mix with flour and drop by
teaspoonfuls over top of meat. Cover and cook for fif-
teen minutes without raising the lid. Dish dumplings
around edge of platter and the meat in the center.—

Mrs. F. T. Beckett.

Steamed Le§ of Mutfon. -Wash and put

the leg in the steamer and cook it until tender, then
place in a roasting pan, salt, and dredge well with flour
and set in a hot oven until nicely browned. The water
that remains in the bottom of the steamer may be used
for soup. Serve the mutton with currant jelly.— Mrs.

Ellen Paullln.

Yorkshire Puddhl^j.— Take one-half pint of
meat drippings from a good beef roast, to this add one
pint sweet milk, one scant pint of flour well sifted with
a pinch of salt, whites of six eggs beaten to a stiff
froth. Bake about twenty minutes in a moderate oven.

- Mrs F. H. Sehell.

Noodles.— One egg well beaten, two table-
spoonfuls sweet cream, one saltspoonful of salt, flour
to make a stiff dough. Roll on the board until very
thin, sprinkle plenty of flour over the dough ; roll up, as
for a jelly roll, then cut into narrov/ strips v/ith a sharp
knife. Shake out and sprinkle with one-half cupful flour
and let stand for thirty minutes to dry. After your meat
is cooked, take it from the kettle and put in the noodles.
Cook for twenty minutes, rather slowly. Stir them oc-
casionally to prevent sticking to the kettle. No thick-
ening is required. This is enough for six or eight
persons. These noodles may also be used for soup. — Mrs

Earl Blake. Wlohita, Kansas.



31

Pressed Veal.-Two pounds of good veal,
boil until very tender, let stand until cool, then grind very
fine in an ordinary grinder. Take a heaping tablespoonful
of flour and two-thirds of a cupful of butter; stir until
well mixed- Stir this into a cupful of boiling water in
saucepan, let cook a few minutes, season well and pour
over veal. Stir both together thoroughly and pack
with spoon in a small square earthen dish. Let
stand for some time, when it will sHce nicely. — Mrs'

J. ft. Wallace.



Fish and Meat Sauces.

Two level tablespoonfuls of butter mixed with two
level tablespoonfuls of flour v^ill thicken each half-pint
of liquid: —

(1.) WhiteSauce.— Rub the butter and flour to-
gether and add a half-pint of milk; stir until boiling.

(2. ) Tomato Sauce. —Rub the butter and flour
together and add a half-pint of strained tomatoes, sea-
soned to taste.

(3.) English Drawn ButtePw— Rub the butter
and flour together and add a half -pint of boiling water;
stir until boiling, then add salt and pepper and stir in
at last an extra tablespoonful of butter; stir until all is
smooth.

(4.) Brown Sauce.— Use the butter and flour
wath a half a pint of stock; stir until boiling.

(5.) Holland Sauce.— Put a piece of butter the
size of a walnut into a sauce pan, when it melts, add a
level tablespoonful of flour, stir until the flour is cooked
smooth, then stir in one-half pint boiling water. When
it boils take it from the fire and stir into it, gradually,
the beaten yolks of four eggs. Return the sauce to the
fire for a minute to set the eggs; do not allow it to boil.
Remove from the fire and stir into it the juice of a
small lemon and fresh butter the size of a walnut. Stir
all together, beating well. Season with salt and pepper.

(6.) Caper Sauce.— Melt one cup butter and stir
in one tablespoonful of flour; when the two are well
mixed add pepper and salt and one pint boiling water.
Stir the sauce over the fire until it thickens, then add
three tablespoonfuls French capers. If you prefer, the
beaten yolk of one egg and juice of half a lemon, may
be added.

(7. ) Mint Sauce— Chop fine fresh mint and use
four tablespoonfuls; two teaspoonfuls powdered sugar;
six tablespoonfuls vinegar; a dash of salt and pepper.
Mix thoroughly, let stand an hour or two before serv-
ing.



(8.) Horse Radish Butter.— Work together one
tablespoon ful butter, and one teaspoonful grated horse
radish. One-third saltspoonful each of white pepper
and salt. Mould into tiny balls and serve on broiled
steak or roasted beef.

(9.) Canned Mushroom Sauce.— One-half tea-
cupful of the liquor from the mushrooms, one-half cup-
ful of water, one-half tablespoonful butter; put in an
enameled saucepan and let simmer a few minutes. Add
one-half can of mushrooms and one teaspoonful flour.
Cook until it thickens; season with pepper and salt.

(10. ) Cream Egg Sauce. — One pint of milk thick-
ened with one tablespoonful of flour, rubbed into two
tablespoonfuls of butter, season well v/ith salt and pap-
rica, add two or three hard-boiled eggs, chopped fine.

(11.) Curry Sauce.— Mince fine a large shce of
onion and brown in a tablespoonful of butter. Mix a
tablespoonful of curry powder with a tablespoonful of
flour, add to the butter and stir until smooth. Then
add a cupful of broth and boil five minutes.

(12. ) Tartar Sauce. —Mix the yolks of two eggs,
one saltspoonful salt, one saltspoonful pepper, one level
teaspoonful mustard, one tablespoonful lemon juice
and one tablespoonful of vinegar; stir until smooth and
then add one-half cupful salad oil, drop by drop. Add
lastly, one teaspoonful of chopped parsley, and one
tablespoonful of chopped gherkins. Stir in the parsley
and gherkins with a fork.

(13.) Cranberry Sauce.— Wash a quart ofi'ripe
cranberries, put them into a stew pan with one-half
teacupful of water, and stew them slowly, stirring fre-
quently, particularly, after they begin to burst. When
they are thick, like marmalade, pour them into a cullen-
der, take a pint cup and rub the berries with the bot-
tom, pressing all the juice and pulp through the cullen-
der. Stir a pound granulated sugar (or less if you like
it tart) , into the juice. Put back on the stove and cook
about five minutes, stirring constantly. Pour into a
jelly mould and as soon as it jellies, turn it out on a

glass plate. — M rs. Ed<tar N. Blake.

French Mayonaise.— The yolks of three hard
boiled eggs and of two raw ones well mixed with a



34

teaspoonful of mustard, either dry or prepared, all
put into a bowl, into which a small clove of garlic has
been rubbed; one-half pint of olive oil, added drop at a
time, stirring constantly with a silver fork or spoon.
When the mixture becomes jelly like, v/hich will be in
an hour or more, add salt to taste. A little cayenne
pepper, vinegar enough to make it the consistency of
thick cream, and if you choose, two or three table-
spoonfuls of capers, and the finely chopped whites of
the hard boiled eggs. All the ingredients should be

cold. — Mrs. Ira Edd[e,man.



35



Poultry and Game.

The Famous r^resbyterian i hreken
Pie, — Cut and joint a large chicken, or two fat young
chickens, cover with cold w^ater and let boil gently until
tender. Season with salt and pepper to taste. Have
enough broth to fill the pan you bake in. Thicken the
gravy with two cooking spoonfuls of flour, mixed smooth
with a piece of butter, size of an egg. Have ready a
nice, rich, light buscuit dough. Roll about one half
inch thick, spread on top of pan, bake until a golden
brown. Serve from the pan in which it was baked. —

Ladie.s Aid Society.

Southern Cliicken.— Prepare a young chick-
en as for broiling, cut open down the back; dredge with
salt and pepper, place flat in the baking pan, put a
slice of bacon in the botton of pan, add just a little
water to steam, cover pan closely, slip in the oven and
cook until tender. Prepare a short biscuit dough (use
butter, rather than lard), roll out thin and cut in strips
and lay over the chicken, add some of the strips into
the gravy. Baste oiten and let remain in the oven un-
pastry is the desired brown. — Mrs a. L. I2<.be.rts

Squab Pie.— Take the desired number of
squabs and split open down the back, boil about fifteen
minutes. Drain off the liquor and cover again with
hot water, add a few pieces of breakfast bacon, and
boil until tender. Season with salt and pepper, add
milk or water to make sufficient gravy; thicken with
flour. Make a rich crust, roll thin, line a baking pan
and place the birds in the crust and pour the gravy over
them. Use strips of the pastry over the top of pan,
and bake until crust is browned. — Mrs. b. u. Meione.

Dressing for Stuffing Any Kind of
Fowl.— In a large frying pan put one heaping table-
spoonful of equal parts of butter and lard, when hot



36

add chopped giblets, which have been previously
cooked, and one medium sized onion, chopped. After
frying a few minutes, add half a loaf of bread, cut or
crumbled, (stale bread preferred). Fry few minutes
longer, add salt and pepper and sage to taste. Remove
from Are and add a good pint of fresh oysters. — Mrs.

Laura Houston.

Stewed Chicken.— One heaping tablespoon-
ful lard, one tablespoonful flour, heat to rich brown.
Put in the jointed chicken, with salt and pepper to
taste. Cover with hot water and cook until tender. —

Mrs. Laura Houston.

Walled Turkey.— Line a greased baking dish
with cold mashed potato, moistened with beaten egg
and a little milk; fill in with cold turkey, chopped or
cut into small pieces, sprinkle with bits of dressing,
pour over it one cupful turkey gravy, and bake about
thirty minutes. Serve from the baking dish. — Mrs,

Ed&ar N. Blake.

Turkey or Chicken Souffle.— Melt one
tablespoonful butter and add one tablespoonful flour,
one-fourth teaspoonful salt and a dash of pepper;
cook until frothy, then add one cupful milk, grad-
ually; when the sauce bo^'ls add one-fourth cupful
bread crumbs and cook two minutes; then add one
cupful cold chicken or turkey, chopped medium
fine, one teaspoonful finely chopped parsley, one-hali
teaspoonful onion juice, yolks of two eggs well beaten.
Now lightly fold in the well beaten whites of two eggs.
Bake in a buttered dish set in a pan of hot water until
well puffed up and slightly browned— about twenty
minutes. Serve at once with tomato sauce. — Mrs.

.Kd?iar M. Blake.

II ashed Chicken on Toast With
Poached Es.^S.— Use bits of cold chicken chopped
medium fine. Heat the meat in sufficient sauce to
moisten well; use chicken liquor for sauce. This may
be thickened with a little flour, if desired. Flavor
with a dash of celery salt. Spread the chicken on
rounds of toasted bread and place a carefully poached



egg above the chicken on each sKce. Serve very hot.
Use quantities sufficient for the number of plates to be
served. Garnish with sprigs of parsley or bleached

tops of celery. — Mrs. Edgar N. Blake.

Roast Turkey, Country Style.- After a
fine, plump turkey has been nicely dressed wipe it dry,
both inside and outside; make a dressing of stale bread
crumbs and mashed potato, about one-third potato and
two-third bread crumbs; season with salt, pepper, sage
or onion to taste; fill the turkey with this and sew up
the openings; pour one pint of hot water in the drip-
ping pan, and be careful to add more water as it cooks
away, or the gravy will be spoiled; roast in a hot,
steady oven until the turkey is done; when done it
should be a beautiful crisp golden brown; unless the
covered roasting pan is used frequent basting is neces-
sary; when done, if the gravy in the pan is not thick
enough, add a little flour, some seasoning, if necessary,
and the giblets, which should be boiled and finely

chopped. — Mrs. Edj^ar N. Blake.

Spring Ctiicken, Baked. -Split the chick-
ens up the back and lay the breast side down; sprinkle
with pepper and salt, and dredge with a little flour.
Pour hot water in pan and baste them well. When be-
ginning to brown, turn and dredge breast with a little
flour and baste until tender; then take them from oven,
rub over with butter, then return to oven for a few
minutes to allow butter to soak in. Serve hot. This is
an excellent way to cook yoing ducks, prairie chickens,
the hind legs and loins of rabbits and squirrels. — Mrs.

Edjljar N. Blake.

Pressed Chicken.— Cut up a chicken as for
frying, boil gently until the meat falls from the bones;
pick off the meat, chop very fine and season with pep-
per and salt. Butter a mold and put in the chopped
chicken. (A very pretty effect may be had by placing
the light and dark meat in alternate layers, or separat-
ing the light and dark meat, using two molds and
serving the slices cut in different shapes). Boil the
broth down with one tablespoonful of gelatine until
there is only one cupful; pour it over the chicken. It
will sink through, forming a jelly around it. Set on ice



or in a cold place for five or six hours. — Mrs. Ed^ar N.

BJake.

Koast Wild Duck. -Parboil the duck for
one-half hour, adding one tablespoonful salt and one
chopped onion to the water. Then place duck in bak-
ing pan, sprinkle with pepper, sage and flour, put
strips of bacon in breast and baste with hot water and
butter. Bake until tender. — Mrs F. t. Beckett.

Quail on Toast.— Spht quail open on back;
put four slices of breakfast bacon in each frying pan;
lay the quails in on the breast, covering with enough
water to cook tender. When they begin to fry, watch
very closely as it only takes a moment for them to
brown. Turn and fry a few seconds. If fried too long
they will be dry. Salt and pepper when nearly done.
Serve on small slices of buttered toast and garnish with
parsley. — sin^, a. s. Wi-^cjins.

Roast QuaiL— To roast quail stuff with plain
or oyster dressing, as made for chicken or turkey. Tie
a slice of bacon over the breast and bake twenty or
thirty mJnutes. Serve on a platter with sprigs of

parsley. — Mrs. Ed^ar N. Blake.

To Fry Quail. — Prepare as you would young
chickens to broil. Split the birds in half and lay in
cold water, adding a little salt. After a few hours
drain and wipe and dredge with flour and a little black
pepper and salt. Have a scotch bowl or granite pan
nearly full of pure lard. Fry a slice of potato in lard,
to sweeten. When smoking hot put in a quail and let
cook until it begins to rise. Turn and let cook about
five minutes, or until well done. Do not put in enough
birds at any one time to cool the lard. Serve hot. —

Mrs. E L. I^oberts.



39



Frencf^ 'romafo Salad.— Remove the skins
from smooth, ripe tomatoes, halve and arrange care-
fully on a platter or glass dish, almost covered with
chopped ice. Leave in a sauce dish a dressing made of one-
half cupful light brown sugar, one cupful vinegar, with
salt and pepper to taste. As each plate of the tomato
is served, pour some dressing over, as the tomato looses
its flavor if the dressing remains on any time. — iMr?^. i>.

B Wyath

Shrimp SatacL— One can shrimps, one head
celery (or one cupful of chopped cabbage), four hard
boiled eggs, one cupful English walnut meats, juice of
two lemons. If cabbage is used, add one teaspoonful
celery seed. Cut each shrimp in two or three pieces;
pour lemon juice over the shrimp and let stand while
preparing the following. Chop the celery, nut meats
and eggs; then prepare a salad dressing (see my recipe).
Set all where it will chill, and when ready to serve, toss
all together with a fork, mix salad with half the dress-
ing, using the remaining half to pour over the salad.
Serve at once on crisp lettuce leaves; cabbage cups or

garnish with parsley. — Mrs. Ed^ar N. Blake.

Salmon Salad. -One can salmon, one-half
cup chopped celery, one-half cup chopped sour pickles,
two chopped eggs, hard boiled. Mix with the following
salad dressing and slice the two eggs on top. Use cel-
ery seed when celery is not in season.

Marie Salad Dressing.— One cup sour cream,
yolks of four eggs. Cook this in one pan; in another
pan mix one-half cup vinegar, salt and pepper to sea-
son, two tablespoons sugar, one level tablespoon flour,
one teaspoon celery seed. Cook until it thickens, then
add to the cream and eggs. Cook until the consistency

of thick cream. — Mrs W. C. Dannenber^.

Chicken Salad.— One chicken, one-half cup
chopped' olives, one-fourth pound each of chopped wal-



40

nuts and almonds, four bunches of celery cut in small
pieces.

Use the following dressing: Beat yolks of three
eggs, add one-half teaspoonful salt, one-half teaspoon-
ful mixed mustard, a pinch of red pepper, one and one-
half tablespoonfuls sugar, four teaspoonfuls melted
butter, one cupful of cream and one-half cupful warm
vinegar. Cook to the consistency of thick cream, then
pour over the beaten whites of three eggs, stirring con-
stantly, to insure smoothness. — Miss Neil A. ShuII, Mor-
rJnonvFik^, lit.

Mock (thicken Salad.— Two pounds of
veal, stewed over a slow fire until perfectly ten-
der, then minced fine. Add one cupful chopped
English walnuts, one cupful chopped celery, juice of
one lemon, two hard boiled eggs, chopped. Marinate
with your favorite salad dressing or one-half cupful
sour cream. It is very smart garnished with balls of
whipped cream with a stuffed pimento in the center of
each. (I add a dash of cayenne pepper to all my salads. )

— Mrs, M. II. Stallin^iS

Oyster Sciiad. — One large can cove oysters,
one pint of fresh oysters. Boil the latter in their liquid
and cool. Mix the oysters and cut in small pieces with
the scissors (prevents oysters becoming mushy) . Sea-
son with pepper and salt and a little cayenne. One-half
cupful chopped cucumber pickles, three hard boiled
eggs, one-fourth cupful chopped olives. Mix all hghtly
v/ith mayonaise dressing and the juice of a lemon.
Place on inner lettuce leaves on individual plates.
Strips of lemon used as a garnish add to the appearance
and flavor of this salad. — Mrs. n. ii. sia^iin^s

Mashed Potato Salad.— Take one quart
of potatoes mashed fine, one-third or one-half cupful
vinegar (according to its strengh). Bring the vinegar
to a boil, add two well beaten eggs, into which has been
stirred two- thirds cupful sweet cream. Cut two medium
sized onions fine and stir into the potatoes before you
add the vinegar, etc. For decoration boil one egg hard

and shce over the top. — Mrs. N. K. Be.ardslee.



41

Beet Salad.— One quart of chopped beets
(cooked), one quart chopped cabbage, one and one-half
cupfuls sugar, one tablespoonful salt, one teaspoonful
chopped red peppers, one-half cupful grated horse rad-
ish. Cover with cold vinegar. — Mrs. i. d. nanin^.

Waldorf Salad — One cupful chopped apples,
one cupful chopped celery, one cupful nut meats; one cup-
ful seeded malaga grapes, one cupful chopped oranges.
Thoroughly mix with mayonaise dressing. Send to

table very cold. — Mrs. T. L. O'Bryan.

Chicken Salad.— Use equal parts of chopped
English walnuts, malaga grapes, split in halves and
seeded; celery and chicken (boiled until tender), chopped
fine. Mix with mayonaise dressing, to which whipped
cream has been added. Serve on lettuce leaves. — Miss

Dora Dodson, Nevada, Mo.

Chicken Salad.— Boil one chicken until tender
and chop very fine one head of celery, four hard boiled
eggs, one cupful English walnuts, all chopped fine.

Dressing: Separate two eggs and beat; add three
tablespoonf uls of vinegar, one teaspoonful sugar, one-
fourth teaspoonful salt, one-fourth teaspoonful mus-
tard, three tablespoonfuls of cream, butter the size of
an egg, pepper to taste, boil to the consistency of cus-
tard and mix with the salad. — Mrs. L. i>. Baker.

Nut Salad. — Chop separately one cupful cab-
bage, one cupful of nuts, one half cupful of celery, three-
fourth cupful of apples, four tablespoonfuls pickles or
olives, the whites of two hard boiled eggs. Thoroughly
mix all together with mayonasie dressing. — Mrs. r. L.

O'Bryan.

Tomato Salad. — C h o o s e uniform sized ripe
tomatoes, pour boiling water over, drain at once, cover
with cold water, remove the skins and set on ice. Make
a filling of finely chopped cucumbers and one third as
much chopped green peppers. Nuts may be added if
desired. When it is nearly time to serve cut a slice
from the stem end, carefully take out the seeds, drain
out the juice, fill half full of prepared cucumber, place
on a lettuce leaf, and fill with whipped cream salad

dressing. — Mrs. W. a BriSigs.



42

Russian Salad. — Heat one pint of sifted can-
ned tomatoes, season with salt and pepper and a dash
of cayenne, also one teaspoonf ul Worcester sauce, a few
drops of onion juce and the juice of one lemon. Make
this stiff with gelatine, it will take probably one ounce.
When this is dessolved, pour into cups and set on ice to
harden. When these are firm and ready to be served
remove a piece from the center and fill with chopped
olives and one or two salted almonds on top. Serve
on lettuce leaf with mayonaise dressing. — Mrs Frank

llardv

V-^eai Salad. — Boil veal until tender and chop
fine. Beat seperately the yolks and white of four eggs,
stir a teaspoonful of olive oil into the yolks of the eggs.
Mix together in a deep earthern vessel. Stew down as
thick as batter. When cold add a cup of sweet cream.
Stir well and pour over chopped veal. — Mrs. Frank

Hardy.

E§§ Salad. — Boil six eggs hard, when cool
chop the whites, cut the yolks fine. Use as much chop-
ped celery or lettuce as eggs. Chop olives or pickles or
Id 1 h and mix all together with mayonaise dressing.
Season with salt and pepper. Chop some of the whites
finer and sprinkle on top. Garnish the dish with
celery tops, lettuce or sprigs of parsley. — Mrs. fiarrie

B I'raugh, BiDomington, (il.

Beet Salad, — Peel and chill a dozen tomatoes.
Scoop out the center, leaving the shell unbroken. Fill
with salad, made with the portions of the to-
matoes scooped out and six medium sized beets,


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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 3 of 8)