davidaulloa/AmericanStories huggingface dataset:
The Montgomery advertiser., 1902-12-14
nlousselinc.
CAILLES AU MD.

Procure six plump and young quaiis' Cut the feet, leave the heads, cut the wings up to the first joint.
 Cut the skin open from the back, begin ming at the neck. With a sharp pointed knife detach the flesh from the carcass all around and remove the bones from the second joints, leaving the bone of the drum, also the bones of the wings Be careful not to split the skin when detaching the breastbone. The whole carcass will come out easily and also the intestines. Lay the bird flat on the breast on the meat board.
 Have this stuffing ready. Grind through the meat grinder the breast of large raw chicken. Rub 1t through fine sieve and reserve in bowl; remove all the fat of natural goose liver. It is imported and found at all reliable grocers. Rub it also through the sieve; add 1t to the chicken puree. Have one cup of white breadcrumbs soaked in enough good stock to make It soft. Cook 1t for few minutes until very dry; cool It of' rub through the sieve; add 1t to the contents of the bowl, and with a wooden spoon work the mixture until it becomes smooth. Add two raw egg yolks and the white of one, half q teaspoonfuI of salt one tablespoonful of nepper and a half tablespoonful of butter. Mix well again.
 Divide the mixture into six parts. Fill up all the birds with this stuffng and close them up with long stitches with fine twine. Stitch tbe skin. truss the birds by passing twine through the middle of the legs; tie them on the back; pass the head of the bird under Ifs wings so as to shorten the neck and hiring 1t in front; pass another twine through the wings, secure them also on the back. The birds trussed in thls manner will retain
The Montgomery advertiser., 1902-12-14
FRENycH MENU1. l2$f f&eakS5BkSssGaR B3asaR

their shape. Wipe them of gently with a towel
 Butter we'll a fiat saucepan (sautoir); lay in 1t two carrots and two onions cut in thin slices, small branch of white celery, three sprigs of parsley and one pound 0f veal, lean, cut in small pieces. Clean and wash the carcasses; cut them and add them also. Next lay the quails in the pan. Pour over half pint of madeira wine and also one teaspoonful Of beef extract diluted in one halI pint Of warm broth. Put the saucepan on tne nre and give 1t good start and then mooerate the cooking. Time. 30 minutes. baste twice. Remove the quails. Let the rest cook slowly 10 minutes more; during tnat time cut carefully the stitches and trussing twine from the birds and remove tnem' Strain the gravy through a fine sieve; iinse the saucepan; pour the gravy back into It, set It over the fire, and while it is getting 'ot nave six small patty cases, or mullins warmed up in the oven will answer by re- moving part of the inside. Dress the birds ID each case as illustrated, showing the heads. Arrange around a few button mush- tooms previously washed, drained and cooked n little butter for five minutes. Season Nitn Few grains of salt and pepper. flnish the sauce by adding half table spoonful of butter well mixed with half an ounce of flour. Stir 1t In the sauce, do not
 
 oird and replace the cover, allowing the oead to stick out.
 F":';;N C'irtfchauts n h Moelie.
 Put i'll boiling water six fresh French arti- chokes. Boil them for 40 minutes, drain them and, when cold, pull carefully all the leaves Saving the largest ones for the next day, as they are good cold with a French dressng). Remove the chokes, pare the bot. toms neatly all around, place them in a, sautoir (fat saucepan) with one pint of hot consomme Of none is at hand e-half a tea spoonful of beef extract diluted in the same quantity of warm water will answer). Cook them slowly in uncovered saucepan for 10 minutes. The broth must be nearly ab- sorbed. While the artichokes are cooking prepare the DuXelles sauce.
 Peel, wash, dry and chop one-quarter of pound of fresh mushrooms; chop separately one tablespoonful parsley; when chopped half a tablespoonful of shallots or white onions chopped and a teaspoonful of white celery chopped. Put half tablespoonful of butter In A small saucepan. When melted put the shallots in, cook three minutes slowly and toss them, taking care not to let them brown; add the parsley and the celery.
The Montgomery advertiser., 1902-12-14

place made inevitable. Tn the department young women, little boys and girls were working hours upon hours each day and night. The slaughter of the, birds need nos be laid at the door of the Christmas snopper. for not even the most indifferent of these will insist upon canary-hung halls of com. meree. but the fainting of the girls Mno stand behind the counters, the exhaustion of the poor little ''cashes," are 70 pc ee' tributed to the shopper and to no one else' Birds are unnecessary to the choppers per' pose, but clerks and clerks assistants sns demands.
 The shops do not keep open at night except to meet a popular demand. They are not filled to overfowing. to suffocation and to all discomfort because the proprieters have taste for this sort of thing, but because the public insists upon deferring its buytng until the last minute, and then rushes forth. perfect army of devastation The noys whe Tide on delivery wagons until after midnight who nearly perish of the exposure and the strain. are not the victims of brutal express companies, but of the indifferent public, which defers it's shopping until the last min- ute and then insists upen having it's pur.
The Montgomery advertiser., 1902-12-14

as well for holiday jam as for few July shopping stragglers. Shops cannot be req sonably expected to employ so many sets and shifts" of laborers that no one will have to work beyond the normal number of hours day; they cannot employ throughout the year delivery force such as they require for the Christmas trade, thereby Obviating the necessity for subletting their delivery to local express companies which may or may not treat the young members of their emergency force well. The utmost that the shops can do Is to pay for overtime work during the holiday season, provide either supper or sup per money for those employees who work at night, furnish seats behind counters for the few seconds of breathing space which the clerks may snatch between sales, and try to keep the air iD the stores as fresh as the crowds will permit. These things they can do, and many of them live up to their possi- bilties.
 Last year a woman in a neighboring city, making an early morning trip to one of the big shops of the town, found the work of preparation for the day just begun. In the low-ceiled basement, where all sorts of
The Montgomery advertiser., 1902-12-14

forth upon that most hideous and most brutal or pastimes, or duties, or whatever 1t may De called-belated Christmas shopping. s m order that they may give their own cnii- tsen th Joyous surprise on Christmas morning n1y nhey contentedly watch other children run n,ng Dreathlessly hither and thither in the osS orSsrneated crowded, gaseous shops. In % Ia %uer mat their daughters may smile with ,a anguid pleasure over the gift of 8 boa or a rsn .Iy they are quite content to see other young sto women growing pale and faint after hours of s.anding behind counters breathing foul air, straining their arms to high boxes, catching their suppers when they can, and generally haustion.
 1T some one with the power of vivid de- scription should write her experiences as a saieswoman during the holiday rush there would be no great need to read the "Inferno' Tor horrors. It Is not altogether, probably not even chiefly, the fault of the shops that this is so; but the conditions of Christmas labor, both in selling and delivering goods, are ugly and painful almost beyond credibii- ity. Shops cannot possibly be built of such dimensions that their air content will suffice
The Montgomery advertiser., 1902-12-14

S.. Y o,ar tbc fire again, and while It is get ,tr. hot mix in a bowl four yolks of eggs ,y..h half a pint of good cream and one fahespoonful of butter. when tne soup boiis remove 1t from the fire. Wait untll It stops boiling and pour the lialson h. SUIT and serve hot.
 The hors d'oeuvres should be served on tray.
 po,,ove skin and bone of two pounds or fresh halibut. grind 1t through the mach'he' cook until soft; one pint of white bread crprbs soaked lu a little milk; when dohe f, ropst be dry; cool and rub fish and crumbs through fine sieve; pour the hiiA' +,ra in n bowl. work it well with spatuia ,ntiI if becomes very smooth; add to It one tablespoonful of butter, four yolks or eggs two whites, four tablespoonfuls or Ia" cream, one large teaspoonful or salt' one saltspoonful of white pepper, quarter sat- enoouful of red pepper. work again Tor nVe minutes. finish with gill of whipped cream mix again slowly to incorporate the cream T1ayc straight mould of quart and haN' bpttcr well, place at the bottom rouho niece of white paper, pour the mousseline In if and pack to within half an inch Of the top.
 r1qvc a saucepan on the fire with boiling water. Place the mould in 1t, the water coming to within an inch of the top. Cover tbe mould and let It simmer for 45 minutes.
 Remove the lid and put a knife through it If 1t is we'll done the knife will come out dry. Re eHove the mould from the water and Iet.e 1t at the door of the open oven for five minutes. Place hot platter covered with a small napkin on top of the mould and reverse it. Cook previously in salted boiling water six crayfsh; dry them, pass q skewer through the largest one
The Montgomery advertiser., 1902-12-14

ems in it. Put in the roasting pan with SIX tablespoonfuls of broth, or. If that IS not al hand, the same quantity of water ana a nall tablespoonful of butter.
 four-pound chicken requires one hours cooking In an oven not too hot.
 After 20 minutes, baste every ID mlnutes' remove the papers and cool the chickens. First carve the wings, the wishbone and the legs, then cut the carcasses In two length wise. Prepare the day before some chicken jelly as follows: Put in a saucepan four quarts Of cold water, one goOd-sized fowl, one large veal knuckle and two nice white calves feet. Watch the boiling and skim thoroughly three times, adding each time half glass of cold water. Season with one teaspoonful of salt, half tablespoonful of black pepper, two large carrots, two large onions, bouquet of two leeks, three sprlgs of parsley, one small branch of celery. half a bay leaf and one clove. After the boiling has started put the cover over, leaving small space open. Cook constantly but slowly for three hours, take out all the meat and strain in a bowl, first through a strainer and afterward through q clean napkin pre- yiously dipped In cold water. The jelly will be clear and stiff the next day. When ready to use 1t take off the fat from the top, but leave q little jelly at the bottom of the bowl in which may be some sediment. Put in q clean saucepan over the fire and boil to re- duce to one quart. Remove from the fire to cool; when cold, but not stin, dip in the pieces of chicken and lay them separately on a platter, each well and evenly covered with the jelly.
The Montgomery advertiser., 1902-12-14
ALay Sermon On The Christmas BrutaIities.

holiday speciaities" had crowded out the
 regulation stoves and washtubs of that region, she found man sweeping out dead canaries. Mortified, she asked the cause ef the carnage, and was informed that the birds, which had been hungin gflded eatss about the shop ready for purchase or to ina- part cheerful and melodious effect to the scene, had died of the lack of fresh air-had fallen from their little perches upon the gases which the low, crowded, unventilated
The Montgomery advertiser., 1902-12-14

To talk of Christmas brutalfties must seem absurd to those who have persisted m keep ing their notion of the day and of the prep ara ton for It unsullied by observation of facts. Tradition, fiction, poetry and the de sire of ones heart all are arrayed on one side the side of the angels of good will, the car. olling waits" in the courtyard, the crowds beneath the mistletoe and holly branches In the hail. the reconciliations, the chimes, the joy, the peace; and with these picturesque ideals in their minds most of the world goes
The Montgomery advertiser., 1902-12-14

Huitres Lynnhaven.
 Potage.
 Creme de Celeri.
 Hors d'Oeuvres.
 Canapes de Caviare.
 Amandes.
 Crevettes Remoulade.
 Fllets de Langue Fumee. dry white wine Mousseline de Halibut.. with oysters Sauce Beurre de Homard. and fish. r
 Wine CaiIles au Md. Bordeaux Ponds d'Artichauts a la Moelle with the quail. Sauce Duxelles.
 Roti. Bourgogne Filet Farci. with the roast. Sauce Perigneuse.
 Chaudfroid de Volatile Champagne. Salade Laitue.
 Dessert
 Mousse de Marrons.
 Arbre Fruitier de Noel.
 Bonbons. Cafe. Liaueurs.
 Creme de Celeri. Cut in small pieces the white part of medium-size bunch of celery, wash well and put 1t In salted boiling water. Boil 10 min utes drain, pour cold water over and drain again.
 Put In the soup kettle one tablespoonful of butter. When melted add the celery, toss for three minutes then pour over two quarts Of hot water. Have the thickest part of half q veal knuckle, wash 1t well and add to the soup.
 Peel. wash and cut in pieces four potatoe Add them and season with large teaspoon ful of salt, one tablespoonful of pepper, two sprigs of parsley, two cloves and half of a bay leaf. Cook slowly for 11a hours. Re move the veal. Rub the soup through fine sieve using the pota ato-masherI Rinse the soup kettle, pour the puree back into 1t
The Montgomery advertiser., 1902-12-14
SaIade LnItue.

Have a pint of cold plain boiled potatoes; mass them through the sieve, crack open one pound of French walnuts; put them in boil ing water. so 10 remove the skins with ease Leave the nuts as much as possible in halves, dry them with towel and cool them Cut the tender part of two romaine salads one-haf a finger length, reserying the hearts to be divided in four parts for the top of the salad. Put in ice water 15 minutes, drain in a salad basket or in clean towel. Do not bruise, as it must he crisp.
 Peel, wash and dry well one pound of me dium sized, white, fresh mushrooms; the perfect ones are solid and button shape. They have a great fragrance and the grain Is close. They must not be watery. Remove the stems and save them for the next day to make sauce. Cut the mushrooms in thick slices, similar 10 the nuts; make French dressing with three saladspoonfuls of ollYe oil, two of vinegar, half a teaspoonful of salt, q good saltspoonful of pepper and beat it with q fork. Put in the reserved hearts from the romaine, few of the incest pieces of the nuts and the mushrooms. Mix gently In the French dressing, lift them uD and put
The Montgomery advertiser., 1902-12-14
LOBSTER SAUCE.

Put a small lobster in salted boiling water. Cook for 15 minutes; remove the shell and coral; cut the meat from the tall in small square pieces and reserve until needed.
 Scrape the shells and put them In the oven for a few minutes to dry. Put them In the chopping bowl, crush them little ana aou four tablespoonsfuls of fresh butter; crush and mix thoroughly. Put the mixture In small saucepan and set it over the fire. SUIT slowly for six minutes until the butter De- comes red. Strain it through cloth' pre- viously dipped in cold water; into bowl or ice water When it is congealed 1t IS reaoy for the sauce. Put in a small saucepan one tablespoonful of butter and one of Hour. Stir with a wooden spoon for three minutes not letting it brown. Pour over slowly, whlle stirring. one pint of warm white broth, pre- viously made of veal and chicken. Let COOK slowly for 30 minutes. Reduce It to us half. Remove from the fire, add one-quarter of a tablespoonful of red pepper and four yolks of eggs, previously mixed with some or inc gravy. Add the lobster batter; mix well again: set it back on the fire to get hot, con tinually stirring. Do not let it boil, as 1t would curdle When hot add the small nieces of lobster to warm them. Serve in the hot sauceboat at the same time with the
The Montgomery advertiser., 1902-12-14

Mice are said to object to the odor of mint. a suggestion that may be utilized to advan. tage by the hOusekeeDer. If fresh mint can not be obtained, liquid peppermint applied to the shelves of stOreroom and pantry Is said to be equally effcacious.
The Montgomery advertiser., 1902-12-14
Arbre Fruitier de Noel.

For a change, instead of flowers, the table can be ornamented with a small Christmas tree. Place in d silver jardiniere q small. bushy Christmas tree, trim the head and put 1t In the center of the table, over large, fancy dolly. Arrange all around the jardin- iere a wreath of holly, with its berries.
 MIME. GASTON BLAY,
The Montgomery advertiser., 1902-12-14

water. Place the platter on top and reverse the mousse. Remove carefully the paper. decorate the mousse with burned almonds and also candied ones. fill up the empty space in the middle of the mousse with the remaining of the whipped cream and place on top few candled chestnuts. This is good dessert and inexpensive.
The Montgomery advertiser., 1902-12-14

all the sinews from it, grind 1t with the pieces of filet through the machine.
 Cook perfectly dry, but soft, one cup of "nite oreadcrumbs in little broth. when cold put in a bowl with the ground meat add four yolks of eggs, add the peelings of half a pound of truffles, two tabiespoonfuls of butter. Reserve the trufiies for further use.
 season with a teaspoonful of salt, a salt spoonful of pepper, Mix we'll with wooden spoon. It must become pastelike. Stun the hlet with mixture; stitch 1t with twine. Butter we'll a roasting pan. Cut in thin slices quarter of pound of larding pork. Lay them in the pan. Place over one carrot, one onion cut in very thin slices. Peel and cut quarter of pound of fresh mushrooms; add them to it. Spread all over the filet one tablespoonful of butter. Dust over half teaspoonful of salt, tablespoonful of pepper, Lay the filet in the pan and finish by pour ing in half pint of good broth. Cover the filet with q piece of white paper. buttered on both sides. Cook in a warm oven for one hour and quarter. After the first half hour haste three times. Remove the fllet into hot platter carefully. cut the stitches, remove the twine and keep 1t in front of the oven, with door open.
 Chaudfroid de Volatile.
 Singe, draw and wipe inside and out with a wet towel three tender chickens, from three to four pounds in weight. Sprinkle inside and out with a small teaspoonfu of white pepper and truss them tightly to make the breasts bulge. Prick with fork three pieces of white paper so as to be able to haste through, smear each paper With one tablespoonful of butter and wrap the chick
The Montgomery advertiser., 1902-12-14
Mousse au Marron.

Slit three pounds of French chestnuts, put them In the frying pan over the fire for eight or 10 minutes and toss them. ne- move the skins. While hot they Will peel or easily. Put them in q saucepan, uncov- cred, with quart and a half of milk and cook them 30 minutes, stirring from time to time. When the milk is absorbed the chest nuts are done. Rub them through a sieve, wash the saucepan, put the puree back add a quarter of a pound of powdered sugar and stir constantly over slow fire for five min utes. It must become dry and in one lump. Remove from the fire and add one table spoonful of extract of vanilla or any pre- ferred flavor or liquor. IT 1t Is liquor, the quantity of a small liquor glass. MIX weii' cool and pass through the ricer over po"l' Have very stlfiy whipped one quart or fresn cream. add two tabiespoonfuls of powdered sugar, put half of it with the chestnuts ana mix again. Flavor the same as chestnuts.
 Butter a fancy mould and line the butter with tissue paper. pour the mousse ID It, mack 1t well, keep 1t in the icebox ana over tho ice one hour. When ready to serve have .a small fancy napkin and put it over round platter Dip the mould one minute In warm
The Montgomery advertiser., 1902-12-14

Iengthwise, place 1t on top In the center of
 the mousseiine, with three large shrimps arranged around, the remaining crayhsh standing upright around the mousseline, as illustrated. Serve hot, with lobster
The Dickinson press., 1902-08-09

The c. r. Pendergast and w. B
Howe purchase of cattle this week rep
resents something like $4,000
For a steel-range cook stove or heater.
new or second hand, call at Eacker's
old stand. They run from S5.ooto $40.
Soft
Will Somers is taking a three or
four weeks vacation in Minnesota, and
in the meantime Fred and Frank Rou-
quette are kept pretty busy in their dry
goods store.
Nj. c. Eacker's new hay press works
finely and he is able to bale 10 tons per
day. He has four or five teams hauling
hay and will be able to bale 700 or 500
tons this season.
Have a McCormick'self binder-tosc sell
or trade cheap-several good work and
saddle horses-some colts.
Soft E. A. Currie, at Eacker's old stand.
The Dickinson people turned out well
to the Glendive home-talent play on
Wednesday evening. The performance
seemed to be enjoyed very much. Mrs.
Geo. Hughes of this city sang and was
encored repeatedly.
Carelessness with a rifle in the hands
of a photographer named WEIGH caused
the death of a boy named Clark at Man.
dan Wednesday night. The boys moth
er has been employed in the Northwest
hotel in Bismarck. The boy was IS years
of age.
A. Hilliard and L. A. Simpson have
asked the city to grant them a twenty
year waterworks franchise. These men
are among the largest property holders
in Dickinson and if granted the franchise
they can be depended upon to give the
city a system of waterworks that is so
badly needed.
Elias Elliot Of Haley was brought to
the Ballard hospital on Monday. He
fell from a horse the Thursday previous
and is now suffering from a complete
paralysis of the lower part of the body.
His spine does not seem to be injured
and yet his case is very serious.
Orley Neal of Gladstone was in the
city on Thursday. His folks came out
from Missouri a year or two since and
are we'll contented with their new home.
They have just finished cutting a fine
field of oats. They are raising cattle
and horses along with their farming.
The city council have under consider
alton the purchase of lots p and u,
block lo. just north of Charles Bakke's,
where it is proposed to sink a second
fire we'll. The lots-ffty feet front
can be had for $3.50 and the commit
tee has been instructed to close for them
in case the water works franchise is not
granted. A good we'll on these lots
would supply water for the northwestern
portion Of the city, but in the northeast
ern portion of the city water for fire pur-
poses is also needed very badly.
The Dickinson press., 1902-08-09
Bids Wanted

Notice is hereby given that the Dickinson
to entertain proposals for a school building to
be erected on the districts school site in South
Dickinson, according to plans and spcciiica-
lions to be seen ut the Press Office.
Bids will bo received until noon of August 1G,
1902. All bids must DO accompanied by II ccrti.
fled bunk check in an amount of 800. The
board reserves the right to reject any and all
bids.
All bids should be marked "Building Pro
sealed and addressed to clerk.
BY Order of the Board:
NJ. l.. AYERS. Clerk.
Dated, Dickinson, July II, 1909. 7-l2-Gt
The Dickinson press., 1902-08-09
Official Directory.

COUNTY
AuulCOr........ .............JOnn hleoeDeck
Sheriff 80. 49,. GoOdaF
.. Wnlto
Register of Deeds......... lew. F. Burnett
Clerk of District Court.........J. G. Saunders
States Attorney .................C E.. Gregory
Coroner. Schmidtbauer
County Judge Charles kono
County Surveyor. .........R .. brooKlnes
County Superintendent of Schools, Della Spears
(..,........ VIM. H. Walton
Commissioners $500, Geo. w. Lee
Fred Koesel
Justices,.... A.. P. Folsom, A. Jopp. BENZ. Webb
CITY
x xsl'i lst Ward, &: w: Conloy, DIV. Mckenzie
Aid. End W........Frank kim, WI. Richards.
" 3rd WIN. g. Lawrence. J. B. Dehlinger
I" 4th VIII. ]. Gruschus, Christ Peterson
AunltOr Os0OIh
IfeaSntcr........ Wntte
Jneilce:: " Wnlnn
Chief OF M. Carroll
Slty 1uRluccC.. SauMueI
Street Commissioner. Welsh