davidaulloa/AmericanStories huggingface dataset:
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Some Good Things
to Cat on Thanksgiving

proper way to cook a turkey is TO boil
1t. To do this SINCE. draw and wash
the turkey thoroughly, wipe with q
soft cloth and rub the inside with salt.
Make a stufing Of one quart of bread
crumbs. a tablespoonful of butter, salt.
pepper and chopped parsley. and mix
the ingredients together with an egg.
Fill the breast OF the fowl with some
of this ~stuffing IND put the remainder
into the body. Tie the legs and wings
close to the body and place il in sailed
boiling water. with the breast down.
ward. Boil rapidly the first half hour,
then draw 1t to the back Of the stove
and cook slowly until tender.
Turkey PouIet.
Cut two pounds of lean veal and two
of fat bacon, two large carrots and
two onions into large dice: add one
half pound of fresh butter. Stew TIL
veal is very white and bacon partially
melted. Pour over them three pints Of
boiling water or broth; add four
cloves. a small bnuch Of thyme and
parsley. a bay leaf and a few grains
of white pepper. Boil for an hour and
a half. then strain. and i'm the result
ant liquor boil a turkey, to which it
will impart an indescribable rich and
delicious flavor.
Bread stufing.
Put in a c~hopping bowl half an
onion, a sprig of parsley and a good
sized stalk OF celery: chop all these
very fine, then take a loaf of stale
bread which has had the crust remov-
ed and soaked in cold water until soft:
put 1t i'm with the chopped herbs: flaw
or well with sweet marjoram, salt and
pepper. and, after mixing all well to-
gether. put ii in the turkey. Sew up
the aperture and just before placing
in the oven salt and pepper the tur-
key well outside.
Chestnut and Oyster ~stuning.
Chestnut stuflng is delicious, but IL
is more expensive than the bread
crumbs, and requires a good deal of
care and pains TO prepare properly.
For a good-sized turkey take three
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20

quarts Of large chestnuts or French
marrons. as they are called; peel them
and cook them in n steamer until ten
der enough to stick a fork through.
Then put them in a bowl and mash
them as you would potatoes. Season
well with butter. salt and pepper and
a bit Of onion and chopped parsley:
soften with cream and stun the tur-
key. oysters added to the bread crumb
stufing makes an oyster stuffing.
Turkey Sauces.
Sauces are the proper accompani-
ment of boiled turkeys. and many
think of all other kinds. Here are
some tried and proved not wanting:
Celery sauce.
tut one quart of celery into small
pieces n add one quart OF milk. Put
in a double boiler with an onion. in
which four cloves have been stuck. add
a blade of mace and cook until the cell
cry becomes tender. Remove the onion
and spice and thicken with a little flour
that has been moistened with some of
the stock hat the fowl was boiled in.
Season with salt and pepper and boil
for five minutes.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Vegetables


Creamed Beans.
String ard wash one quart string
beans. cut zach bean slantingly into
three pieces. place them In a sauce pan.
cover with boiling water. add one tea
spoonful salt. and cook till tender.
which will take about N n one-half
hours. Shortly before serving drain
the beans. place a sauce pan with the
one ounce OF butter over the fire. add
the te~aspoonful -four. stir and cook
two minutes: then add the beans, mix
all together. taste II necessary. add
more salt. add last one t~easpoonful OF
fine chopped parsley and serve.
Cranberry TImbaIes.
Take two quarts OF cranberries, four
cups sugar and two cups water: vas
and pick over the cranberries carefully.
put them in a sauce pan with two cups
OF water. v and stew till tender:
then strain them through a sieve. re-
turn the pulp to the saucepan and boil
Is minutes: add the uga and stir and
boil just long enough to melt the SUI
gar; rinse out the timbale moulds with
cold water and sprinkle with granu-
lated aga pour the cranberries when
nearly cold into the moulds n set In
a cool place to get firm.
Potatoes souAied.
Boil a quart OF peeled and washed
potatoes with N tablespoonful salt
and one quart of water: when done
drain on the water. mash the potatoes
fine and mix them with one cupful of
milk. one ounce butter and the yolks
of two eggs; add the whites. beaten
to a stiff froth; put the potatoes in a
dish; make six dents with a knife on
top the potatoes. put In each lent a
small piece OF butter. set the dish in a
hot oven and bake light brown; set
the dish into a silver souffie dish and
serve.
Corn Pudding.
Crate ont dozen ears OF corn and
stir with the yolks OF five eggs; add
n quart Of milk and two tablespoon
fuls of melted butter. beating all the
while: mex the sugar and a little salt:
then the whites: cover the dish and
bake slowly for ar hour.
C~auIiaower. Partisan style.
Boil a good-sized caulinower until
tender. chop II coarsely and press IL
hard in a mould or bowl, so that II will
keep its form when turned Out. Put
the shape thus made upon a dish that
will stand the heat and pou over q a
tomato sauce. Make this by cooking to-
gether a tablespoonful of butter and
-four in a sauce pan and pouring upon
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20

Then add a quart OF sweet milk. and
after add another quart of milk. Sim
mer until very tender. Take out the
goose. Thicker the hot milk gravy
with flour, season n serve with the
goose.
Chicken Pie.
Cut a large. tender chicken in small
er pieces than for fricasseeing; put IL
I'm a stew pan with half an onion. sea-
son with salt. cover with water. and
let IL cook till tender; line a deep bak-
ing dish with a biscuit crust. put In
the pieces OF chicken. add some pieces
OF butter. and sprinkle with pepper.
Thicker the gravy in the stew pan
having enough to cover the chicken in
pie. Cove with a biscuit crust; bake
in a quick oven till crust is brown.
This pie nay be served hot or cold, but
is better hot and Is delicious.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20

white pepper. the same OF nutmeg and
salt. Form the preparation into balls.
then into pyramids. brush them over
with beaten egg, set on a buttered tin
and bake to a golden color in a hot
oven.
Baked Tomatoes.
Scald and peel some ripe tomatoes:
put In a skillet; stew about rs min
utes. beating until smooth: place in an
earthen dish. with a lump Of butter the
size OF an egg. a little sugar. pepper
and salt; cover with fine stale bread
crumbs and brown In an oven.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Desserts.
A Perfect Mincs Pie.

Boil a fresh tongue. skin II. emo
mince fine. Chop three pounds OF
fresh beef suet. freeing from all hber
thoroughly. and lay II in DOL water:
stone. but do not chop. -four pounds of
r~aisins. and wash and dry the same
quantity Of %currants. Take half N
nue. citron and cut IL small.
Use n pound OF brown sugar Inc
a cup OF dark molasses as the sweeten-
ing factors. and grind a heaping tea
spoonful each OF cinnamon allspice
with half as much cloves. a whole nut
meg. grated, and one pint of cider.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Salads.
Orange Salad.

Arrange crisp lettuce i'm the salad
bowl. cut over IL an range with seeds
and rind removed; cover with French
dressing favored with garlic. and serve
at once.
lettuce Salad.
Cut off the stocks from two heads OF
lettuce. pick of all the decayed leaves:
break the tender green leaves apart
n by one and remove the thick veins;
put the lettuce into cold water. rinse
well and lay IL in ice water for one-half
hour or longer. Shortly before serving
drain the lettuce in a colander: then
put in a napkin, shake well and lay il
in a salad dish. Next prepare n salad
dressing described below: For two
large heads of salad put six table
spoonfuls of oil In a small bowl. add
n t~easpoonful salt. one-half teaspoon
full white pepper. and six tablespoon
fuls white vinegar: stir this to a
creamy sauce. pour II over the lettuce.
sprinkle over a little shaved ice and
serve
Endive Salad.
Remove the outer leaves from one
head Of endive salad. place the salad a
half hour in cold water. Short before
serving. mix two tablespoonfuls of oil
with three tablespoonfuls OF vinegar,
add one-half teaspoonful salt. one
fourth t~easpoonful pepper: put the
salad in a dish, pour over the dressing
and serve.
Celery Salad.
Cut the celery in small dice and
hen ready to serve pour over II rich
mayonnaise dressing: vinegar and salt
may be added to taste, when eating.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20

Put all these ingredients into q large
crock. and set In a slow oven for an
hour. stirring half a dozen times.
Then a X from the oven and pour
In enough brandy to make the mass
very soft. mixing II vigorously with a
wooden spoon. o the crock closely
and set away to mature-which time il
somewhat indefinite; two weekD will
do; FIVE or six will not be too long. II
II dries out during the period q a
little brandy from time to time. when
ready to make into pies. d peeled and
chopped apples in the proportion OF
two large. juicy ones. to every pint of
the mince meat. and when you nave
put into the odorous mass a handful
Of candied cherries and a cup of pre-
served Strawberries for every quart.
and made IL distinctly moist with fresn
brandy. you will find your labors
crowned with a fragrant and avory
success. !,
Plum Pudding.
Six ounces finely minced suet. sin
ounces stoned ~raisins. four ounces cur
rants. three ounces finely cut citron.
three well beaten eggs the grated rin0
Of one-half lemon. one-hah grated nut
meg. n ~teaspoonful cinnamon. one
half teaspoonful cloves. one-half tea
spoonful salt. n cup grated bread
crumbs. one-half gill milk. one gill
syrup. four ounces brown sugar. 10
ounces flour. one-half t~easpoonful bak-
ing soda. dissolved in a little boiling
water. one teaspoonful cream of tartar.
sifted with the -four. one-half gill OF
brandy. Butter a pudding form with
tubes In center and sprinkle with bread
crumbs. mix all the ingredients togeth-
er. and hil IL In the form. Boil Jour
hours. Care must be taken not to have
to much water in the vessel the pud-
ding is to be boiled in: II should pnly
reach one-third full up the form.
Serve with wine sauce.
banana Fritters.
Remove the skins from tour bana-
mas. cut them in half: mix the yolk OF
one egg with one-half gill OF water. add
the yolk OF one egg. one heaping table
spoonful of -four. one tablespoonful SUI
gar. one-half teaspoonful melted but
ter; beat the whites to q stiR froth:
add the mixture slowly to the beaten
white while stirring constantly: dip the
bananas separately into the batter.
drop them into the hot fat n fry Tn
a fine golden color; transfer them to
a hot dish. and serve with flowing
sauce. Mix one t~easpoonful cornstarch
with cold water. add three-quarter cup
full boiling water. one t~easpoonful hut
ter. n Tablespoonful sugar and little
nutmeg or vanilla extract.
Chestnut Puadtsg.
Peel the chestnuts. after putting
them in hot water. Boil them In water
with extract Of lemon and drain. When
they are dry. pound them In a mortar
very hne. Then add half the amount
OF butter and sufficient sugar. the
yolks OF six egg or more. according to
quantity. and when the mixture h %
the right consistency. add Six beaten
whites OF eggs. Bake half hou
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
HOW TO CARVE A TURKEY.

breast bone. II soft and pliable. the
turkey Is young: II stiff. IL is old md
not good for roasting. IL can only be
used for boiling and brazing- Turkeys
weighing from eight to 10 pounds each
are thought best.
To Roast Him.
In households out Of every 10 are
going to roast their turkey this Thanks
giving of 1898. as they have done on
all preceding last Thursdays in No
vember. The proper way Is to begin
by singing and drawing the fowl.
wash thoroughly both inside and out.
wipe dry with a clean linen towel. and
then rub the inside with salt. Stuff.
sew up the opening and o with a
cup Of water in a moderate oven from
one to tour hours. Many persons bind
slices of salt pork upon the breast be-
fore roasting. using no water.
The Boiled Bird
Many old-fashioned cooks and some
OF the new-fashioned consider that the
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Other Birds.
~Canvasback Ducks.

Prepare for roasting the same as
any fowl; parboil for 80 minutes. with
an onion in the water: stuff with bread
crumbs or mashed white potatoes. a
minced onion. pepper, salt and melted
butter. Place the ducks I'm a dripping
pan. with a cup Of hot water. Dredge
with flour. and haste with melted BUT
ter. Garnish with Jumps of currant
jelly. Make a gravy of the pan drip
pings. thickened with a little Drowned
flour. and seasoned with spice and a
wine glass Of sherry.
Pot Gravy Goose.
Clean and prepare a goose for roast
ing. Put 1t in an iron pot, with a little
water, till 1t is colored light brown.
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20
Turkeys.
Choosing II Turkey.

Choosing n Turkey.
In choosing a turkey the age of the
bird is the principal thing to he at
tended to. A young gobbler is best.
He may be distinguished from n hen
turkey by his comb. The may be
ascertained by the lower part of the
The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-11-20

I them a pint Of strained tomato Juice In
which half an onion has been W
Stir until smooth and thicken still more
by the addition of three or four table,
spoonfuls Of cracker dust. Salt to taste.
turn the sauce over the moulded cauli-
flower, set IL In h oven for about 10
minutes and serve In the dish in which
II is cooked.
Potatoes . In Tortoni.
Peel. wash and boil eight medium
sized potatoes In n quart OF water
and one tablespoonful salt. When done
drain and press through a sieve or a
potato press; mix with n tablespoon
full OF butter. h yolks OF two egg
season with one-quarter t~easpoonful Of
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
NOTICE OF HEARING.-Ona application
~ Of Andrew A. kleYier for to sell IN

NOTICE OF HEARING.-O On application
~ OF Andrew A. klevjer for to sell in
toxicating liquors.
Whereas. there has been filed in my office
rhng t fgneG by
ell Of the village of Willmar. Minnesota,
grant him u license to sell Intoxicating Ii
quors for a period of one year in the village
OF o. W Wil III The place where the business
In the frame building, on first floor sit
uated on lot ten 10l. in block thirty (30), in
the village of Willmar. Said premises has
front entrance from Benson avenue. also
one back entrance; has q small room in
SOU heast corner with entrance from saloon
and hail; also basement with outside and
inside entrances.
Now therefore, notice is hereby given that
said application will be heard and consid-
cred at special meeting Of said village
council to be held on Wednesday. the 9th
day Of April, 1893 at O'Clock p. m. at the
counci! chamb ers in the engine house of
said village Of Willmar.
Given under my hand and the seal of said
village the 18th day of April. A: D.. 1898.
lsEAL] JOHN Il. OTOS.
Village Recorder.
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
THE LAND OF CHRIST.

Under this title. the passenger de-
partment of the Chicago, Burlingtons
4 Northern Railroad has issued a,
splendid series of views made by the
ha'f-tone process from photographs.
taken in the Holy Land. The SUBJ
jects embrace people, scenery and;
cities, as they exist to-day in that
famous country. The work is pnh-
lashed in twelve parts, each contain
ing from twelve to fifteen views. Each
picture is fully explained by descrin-.
tive reading matter. A sample mart
will be sent to any address on recent
or two cents in postage, aud the com
plete Set will be forwarded, postnaid
on receipt of ninety-fve cents. Post.
age stamps will not be received for the
full set, but remittance must .ha moa
TO the undersigned by draft, postal
order, express money order, or regis.
tered letter. This is a rare Oh ance -
secure more than two hundred views
OF the Land Of Christ for less thar
one dollar. = -
. Address, GEO. T. LYMAN
g: S. 3. & N. r. r., .
=Z-s St. Paul, Minn..
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
"RinTvnfe.A

April IS. ,
Seeding is pretty near done. IL /:
Bicycles are all on the go.
The entertainment last Monday was
a good one, or that is at least what
the people say: g.: -. :.-..:
And. Ampndson, Elias johnson, G.
O. Newgord, M. Torgerson, H. o. Hsa-
vorson, Paul Peterson, Ole Christen-
son, Tom Coyne and your itemizer
have invested in bicycles. a'AMany
others are effected vi It: The craze.
B. a. sonstegord, of. Eden Valley,
is now home again.
H. o. Halvorson has been: on, the
sick list this last week. :. -; ~,~; ~;
We have been told that Mrs. John
Gunderson will be taken to. Paynes-
vile this week, where she will under
go an operation.
Your itemizer and several other
Ringville' people took in the: school
entertainment by Paynesvil1e: riH1r
last Saturday evening. A good: prs
gram was rendered from :beginning.
Miss Lillian Reiquam's pupils de
serve special credit for the beautiful
singing. A good time is reportedfby
all, ;, .::! a.
There is some talk about gettin Up
an entertainment for the benefit of the
Ringville ball nine. ., lei
We are told that Emil Olson is try
ing to secure the commandership, ct
Fl. Corner. This will give the swedas
a better show for re-capture. q:
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
NOTICE OF HEARING ON application
~ Of Andrew NJ Olson for to sell intnxi-

NOTICE OF HEARING On application
~ OF Andrew NJ. Olson for to sell intoxi-
eating liquors.
Whereas. there has been filed in my office
an application in writing. signed by Andrew
M; Olson, praying that the village council
Of the village Ct Willmar. Minnesota, grant
him license to sell Intoxicating liquors for
period OF one year in the village of Will
mar: The place where the business is to be
carried on is desi grated MS follows:
In the one story brick veneered building,
25x75. situated on north end of lot six (6), in
block twenty-nine (20), in said village of
Wlilmar. Said building has front entrance
on Benson avenue. has one back entra nee !;
also basement with outside and inside en-
frances.
Now there fore. notice is hereby given that
said application will be heard and considered
at special meeting Of said village council
to be held on Wednesday. the eth day of
April: 1898. at o'clock p. m. at the council
chambers in the engine house of said village
Given under my hand and the seal of said
village the 18th day OF April. A. D., 1898.
lSEAL JOHN 7. OTOS.
Villa We Recorder
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
R0se1and.

April %.
H. T. Olsen, of Willmar, called on
acquaintances in town last week.
Emil Heglund visited with friends in
Olivia over Sunday.
Mr.. Leonardson, who has been stay
ing with 0. Heglund OF Lake Lillian,
left for Michigan last Wednesday.
Tilda Lindquist spent Sunday with
her cousins.
Christine Tatting left for Olivia last
Saturday.
The little boy Of Mr.. and Mrs. Aron
Ericsson died last Wednesday. Funer-
al services were held last Sunday. +.
Mrs. Peterson, with son and grand
son, of Lake Lillian, visited with P. J.
Gihson's last Tuesday.
Some girls were quite surprised last
Sunday to find that a certain young
man, who has been absent for some
time, came up for a visit. It is won
derful how things do turn. -
1t is reported that party will come
Off Saturday night. A large crowd
invited and a grand time guaranteed.
Certainly this spring weather is en-
chanting, especially last Sunday even
ing. That accounts for why some of
our young people went out to pluck
some Of that life invigorating stuff
called "oxygen." + II =.
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
Irving
April p.

SnOw-stOrm Monday.
N. B. Harris and "gal' were trying
the roads Sunday.
Emil Olson was over at Atwater
Wednesday.
e. Paulson and T. Israelson are
contempt ating taking claims in Ward
Co., N. Dak., in the near future.
Some of our wheely friends were out
sporting their ''bikes" last Sunday.
E. Paulson is assisting N. Parson
during spring work, while the latter's
father is i'll.
Mesdames Peterson and Hegstrom
spent Sunday with Mrs. N. Johnson.
The Mogren younger generation are
down with the measles.
Seeding in this locality is completed
and farmers are preparing their corn
grounds, repairing fences, etc.
The creamery now takes in milk four
times week.
Nels Guam, Of New London, G.. E.
johnson, of Lake Elizabeth, and D.
F. Seneschal, OF tennessee, were here
last Monday viewing the proposed
ditch.
Last Friday, while some of the farm.
ers were burning the meadow, the fire
got the advantage and several stacks
of hay were consumed
On Friday Mr.. 6koglund went to
Atwater to meet a brother of Mrs.
SkOglund, who arrived from Sweden.
The newcomer, whose name we have
not learned, will work for the former
this season,
P. Parson, who has has been sick
for some time past, is at present con.
valescing, though slowly.
The robins and swallows are here
and we must not forget to mention the
leisure class the tramp.)
If your Aeighbor is too poor to sub.
scribe for this paper at dollar year
kindly hand him yours when through
with it. He will no doubt appreciate
the value of this *'rural Journal, and
at the same time you will do him q
great favor.
Lilly and Emma johnson went dowr
to Atwater ON Wednesday, to read TO,
the minister: Albert Paulson tool
them down:
| Nearly every day we hear of some
accident that is due to the careless
Handling of the gun, and still time
and again parents will allow ohil
dren to have same. On Sundays these
youngsters assemble and go hunting
and as it often occurs the gun goes
of accidentally and perhaps someone
is injured. Now! dear parents, If yor
should lose one of these little fellows
in a case of that kind, which we sc
often hear of, who would be to blame:
NEVER permit these boys to. have {
firearn Of any description. sAwor6
to the wise is sufficient" ~: E.
Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1898-04-26
IT WILL PAY YOU!

TO raise good aud nice-looking
horses. Olander Bros. have
one of the finest
PERCHERON STATIONS
in the county. He is four years
old; coal black, with white star
in forehead. His recorded num-
Der is 1882. We have set the
price down to $500 to insure
with foal. 1t will pay you to
come with your mares for fifteen
miles or more. FREE BOARD
for you and horses. The stallion
will stand at
j. A. O1ander's Farm,
one mile west of the Peter Lar
son farm, near Nest Lake. Take
Florida road.
. OLANDER BROS.