davidaulloa/AmericanStories huggingface dataset:
Pine Bluff daily graphic., 1902-06-25
Daily Graphic.
LOCAL AND OTHERWISE.
X

Circuit Judg a, b. Grace is at
Hot Springs.
MIR. j. II. Eddins is reported con-
siderably better.
Mr.. w. II. Mcleod, of Little Rock,
is in the city
Mr.. Charles Campbell, Of Hum
phrey, is in the city.
Miss Maggie Wilboune is visit
ing in Hot Springs.
Mrs. S. G. Scabrok and son left
this morning for Monticello.
Mr.. Hattie Hinton. of Star City,
was in the city yesterday.
Capt J. B. Johnson returned
Tuesday from Lake Village.
Miss Matte Loving has returned
from a visit to Noble Lake.
Mr.. f. f.. Renfrow went south on
the IRON Mountain this morning.
Mr.. Louis Altheimer came down
from Little Rock this morning.
Mrs. J. d. Pugh and son, of Ham
burg, are guests of the Trulock.
Mr.. and Mrs. e. P. Ladd. of Ladd,
were visitors in the city Tuesday.
-Mr. Henry M. Anderson. Of Lit
tie Rock, is a guest of the Trulock.
Mr.. w. J. Savage, of the Valley
Telephone company, is in the city.
Mr.. Reese Burks is out again.
after an illness of about two weeks.
The condition of Mr.. Frank Ken
dali is reported considerably improv-
ed.
-Messrs. e. "Stal' Thompson and
G. c. Thompson, of st. Louis, are in
the city.
State Senator Creed Caldwell
returned Tuesday afternoon from Lit
tie Rock.
Old Sam Clay, fine Kentucky
: whisky, spring of 1893, at the Mint,
, Third and Main.
1Iy q NIolSt tOShldIl. le IHOSC
'delicate of ALL It's perfect. The Mint,
Third and Main.
Attend the basket picnic and bar
becue at Bradfords place, five miles
west of Pine Bluff, 4th of July.
Try a smack with young garden
mint and Old Sam Clay-one of the
best. The Mint, Third and Main.
Phone the Mint. Third and Main,
for anything very fine in either
straight, fancy or mixed drinks.
MIR Jake Katzenstein, of Shreve-
port, La, who has been in the city
several days, left Tuesday for the
North
Mr.. Harry |. Holderness returned
this afternoon from Warren, where
he was called to prepare bod fU
burial
Nothing more invigorating or cool
ing than lime punch. made with Old
Sam Clay whisky. The Mint, Third
and Main.
See John Dellmon about gravel
roofs, he is prepared to give all orders
prompt attention. Your patronage
solicited.
Free rally by the Christian En-
deavorers and their friends at Merrill
Institute Wednesday evening. Every
body invited.
DR.. j. S. Kornfeld and Mrs. d. S.
Bluthenthal left Tuesday afternoon
for Waukesha, Wis, where they will
spend several weeks.
Mrs. F. w. Eek left TODAY for
Monticello, where she and Mr.. Eek,
who has preceded here. will reside
during the summer months.
Chain. with two keys attached,
found on Cedar street. between Sixth
and Seventh avenues. Owner can
get them at Graphic Office by paying
for this advertisement.
Mr.. J. Weisinger, the shortstop
who was engaged by the Pine Bluff
baseball association to play with the
locals. left today for Enid. Okla,
where he will finish out the season.
Grand picnic excursion. Pine Bluff
to Humphrey. 80 cents. On Friday,
June p. the Cotton Bet will run &
special train. leaving Pine Bluff at 8
a. NJ, arriving at Humphrey at 10 a.
m. Leaves Humphrey p, m. for Pine
Bluff. Fare. 80 cents. Children. 25
cents.
Pine Bluff daily graphic., 1902-06-25
NOTICE..

To all wohm it may concern: The
firm of Vining and Christopher is this
day mutually dissolved, B. H. Girls
topher retiring from the business. G..
j. Vining paying all debts and receiv-
ing all amounts due said firm.
B. H. CHRISTOPHER.
G. j. VINING, SR.,
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

dishes or in dainty little tit-bits, such
as entrees or savories, it is not possible
for the ordinary cook book to give an
exhaustive list of the many methods of
preparing this valuable food product.
The digeStibility of cheese is an ever
veXed and disputed question, but eX-
pertinent proves that to the average
person certain kinds of cheese are as
disestible as they are nutritious. When
we consider the chemical composition of
the best qualities of cheese we find it
very rich, richer than any other known
food in nutritve elements; but it varies
with the conditions of its manufacture.
The skim milk forms are apt to be in
digestihle. The poorer the cheese the
greater is the proportion of casein or
the nitrOgenous element, while the
richer cheese contains a greater propor-
tion of fat or butter. In either case,
however, the proportion of nitrogenous
matter in a given weight far exceeds
that of meat.
When we question the value of cheese
as an article of food we should con-
slider that a large class of laboring
men-the Scotch, the poor of South
Wales, and many counties in England
where cheese is largely manufactured
and also the Swiss mountaneers--eat it
as a substitute for meat. And these
people experience no difficulty in di-
sesting it as they eat nationally and not
as the American usually consumes it,
as a savOry, to be eaten at the end of Il
full dinner. This is adding insult to in
jury by placing an added burden upon
an already overloaded digestion, as the
system must discard as waste this ad-
ditional nitrogenous matter which it has
no use for.
Cheese of the skim milk variety re-
quiroS longer time for digestion than
the richer cheese, owing to the smaller
amount of fat and larger amount of
casen contained in the former. Among
the best cheeses are tho Cheddar, most
famous of all English cheeses. with its
nutty. delicious flavor. Cheeses similar
to the English Cheddar are made in the
States and Canada. The Stlton is an
other choice English cheese. It's rich.
pale-colored substance is marked with
greenish veins. This is never eaten un-
til we'll cured. 1t is "A dessert cheese
which rivals the RoGucfort and the
Italian Gorgonzala. This latter cheese
though considered sadly indigestible,"
best pleases the true gourmet.
France produces forty varieties of
cheese. the most famous among them
being the Roquefort, Gruyere, Port du
Salut. Bre, Camembert and Neufchatel.
The Gruyere is a thick, firm cheese
much used in cooking. A variety of this
cheese is made in Switzerland and is
usually favored with herbs
Neufchatel cheese is familiar to most
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

housekeepers. 1t Is the rich, creamy
white cheese put up in tiny rolls. COW
cred with tin foil and Is a very popu-
lar dessert cheese, favored by those
whose taste does not relish the strong
favored varieties. The rare, ripe
cheeses, beloved by the epicures. owe
their peculiar and individual flavors to
the dampness, certain temperatures,
and cultivation of certain peculiar spe-
cies bacteria.
Holland gives us Gouda and the we'll
known k,dam cheese. The former re-
sembes the English Cheddar. The
Edam Is a rich, though rather hard
cheese of deep yellow color and diff
fers from other cheeses in it's prepar-
alton, acid instead of rennet being used
20 form the ctird. Edam is formed in
round balls and artficlally wrapped in
tin-foil. The Edam and the Pineapple
cheeses are passed whole, first having
the top cut off, plain or in notches;
these tops being replaced after the
cheese has been served so as to keep in
moist. Wrap these cheeses neatly in
plated napkin to serve unless you have
a silver cheese holder.
Germany furnishes number OF we'll
known cheeses. Italy gives us the
well-known Parmesan. so generally
used In cooking. This Is skim milk
cheese aud will keep indefinitely with
out leterioating. Provident housewives
keep a bottle of the grated Parmesan
on the pantry shelf, as its fine flavor
will add greatly to a dish of boiled
macaroni. rice, cauliflower, creamed
cabbage and many other vegetables.
Parrnesan is also used in cheese straws,
cheese fingers, cheese balls for the SAL
ad course, etc.
The American dairy cheeses are
much esteemed, although we have the
reputation of making "illed" cheeses,
that is, substituting for the cream a
sufficient amount of lard or cheap veg
etable oil to make a rich. moist cheese.
When colored they are hardly distin-
guisha BILE from the honestly made pro-
duct until they "ripen" and their lack
of flavor proves them to be a cheap inn
itation. The really good article of AM
erican manufacture suffers through the
reputation of the spurious goods.
Perhaps ther' earliest, and certainly
the best and most wholesome cheese
made is the Dutch" or cottage cheese.
This is made by farmers who have milk
in abundance. The milk is soured, then
SKINNED and scalded with sufficient
boiling water to separate the curds
and whey but leave the former soft.
When sufficiently drained the curd is
mixed with little cream, salt and
pepper and forms delicious. whole
some dish, very nutritious and the re-
suit of natural process of fermentation.
The display of cheeses from almost
every civilized land which was one of
the notable exhibits at the Columbian
Exposition. was strong evidence of the
fact that it is staple food in many
countries and consequently valuable
food.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Serving Cheeses,

Cheese may be made into souflies,
ramellins, omelets, etc, and served be-
fore the dessert, or with crackers,
wafer biscuits or celery with salad
before a not dessert, or after the des-
sert. Cheese fingers and cheese straws
are served with the salad. y Stlton or
Chester cheese is cut in half and one
part wrapped in d napkin and served.
Rouuefort and GOrgonzola are cut in
large slices from the cheese and served
in a folded napkin The American dairy
cheese is cut in small cubes Of equal
size. while the soft cheeses Erie. Neuf-
chatel, etc, are unwrapped from the
tin-fnil and scraped before serving.
Place on lace paper. Pass fresh but
fer. wafer biscuit, or the celery with
the cheese.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

batter. two teasDoonfuls Of flour mixed
with milk Il bit of baking soda the size
Cf Il pea, half tcaspoonful of salt and
a pinch OF cayenne. Heat the milk,
stirring the soda. butter. salt, cayenne
and the moistened -four Beat the eggs
and pour the scalding hot mixture over
them: add the cheese, heat up for a
inmate, then pour into huttered custard
cups and bake in a brisk oven for about
twenty minutes. They should puff up
and be a Gainty brown. Serve imme-
dltely or they will fall. Pass waters
with them.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Cheese Outlets.

Pound in mortar, quarter OF a
pound of Cheshire cheese, two ounces
of hutter adding two eggs, teaspoon
ful of made mustard, a dash of cay
enne and salt and pepper to taste,
Make into small fiat cakes and lay on
a dish, NOT close enough to touch each
other and set them in hot oven to
brown. In the meantime, toast rounds
of bread and set them where they will
keep hot and baste them With Wine
glass of port Place a outlet on each
slice, serve up hot, garnished with tar
raSon or parsley.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Molasses Snaps.

Two cups of granulated sugar, half q
cup OF molasses, half teaspoonful of
cream of tartar and level tablespoons
ful of butter. Cook all the ingredients
except butter together until the mix
tire will crack when dropped in cold
water. DO not be in hurry to remove
When almost done drop in the butter,
Remove from the fire and drop from a
spoon into a buttered platter or marble
slab into small round cakes, or it may
be poured out in thin layer in a but
tered tin and when cold broken into
small pieces. If this is cooked long
enough it will not get sticky or soft II
kept for a week or two.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Cheese Savory.

Put ar ounce of butter in a saucepan
with teaspoonful of curry powder.
half a small onion and one tart apple
chopped very fine. Stew for few min
utes gently until the onion is soft. Add
two ounces of rich cheese cut into thin
slices: stir until melted. then put in
hale Il saltspoon of salt and pour over
some neatly trimmed toasted slices of
bread
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Gherkin Buck.

Put half a pound of good American
cheese in saucepan; sprinkle with
little cayenne and wet with ale, allow
Ing cup of ale to a pound of cheese.
Stir while adding the ale until the
cheese is a soft, creamy mass, then
pour it over hot buttered toast place
a thin crisp slice of fried bacon on top
of each and gherlSin shredded, on top
of bacon and serve very hot
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
SUGGESTED MENUS.
SUGGESTED MENUS
Saturday.

SUGGESTED MENUS
Saturday.
BREAKFAST.
Cereal Cream.
Meat Cakes. Fried Apples,
Corn Bread. Coffee
Riced Eggs Glazed Sweet Potatoes,
stewed Apples. Soft Gingerbread,
Cocoa.
DINNER.
Vegetable Boullon,
Brunswick Stew, Sweet Potatoes.
Nut. Apple and Celery Salad
Cheese, Waters,
Caramel Pudding Coffee,
Sunday.
BREAKFAST.
Cereal, Stewed Figs,
Rroled Birds on Toast,
Fried Hominy Cakes, Maple Syrup,
Coffee.
DINNER.
Tomato Bullion,
Rraised Mutton. Drowned Potatoes,
Creamed Caulihower,
Egg Salad.
Cheese, Waters,
Pumpkin Fanchoncttes. Coffee.
SUPPER.
Pressed Chicken, Olive Sandwiches,
Celery.
spiced Fruit, Cocoa, Cake,
Monday.
BREAKFAST
Sliced Bananas, Cream.
EGGS and Bacon, Crcamed Potatoes,
Toast, Coffee
LUNCH.
Baked Bean Rarebit, Stewed Tomatoes,
Brown Bread, Tea,
DINNER.
Cream of Onion Soup,
Cold Sliced Mutton, Boiled Rice,
Cheese, Waters,
Stewed Cabbage. Fruit Salad
Apple Charlotte Coffee,
Tuesday.
BREAKFAST.
Cereal, Fruit, Cream
Goldfish in Cream, Plain Potatoes,
Corn Muflins, Coffee,
LUNCH.
Fricassee of Mushrooms. Boiled Rice
Apple Fritters, Maple syrup
Cocoa.
DINNER.
Clam Chowder.
Vegetable Raeout. Baked Onions.
Stuffed Potatoes, Shrimp Salad
Prunc Souffle. Coffee.
THE MANY CHEESE PREPARA-
TIONS.
There are so many delicious ways of
serving cheese, either in substantial
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Pulled Bread.

Break off the crumbs of fresh baked
bread in irregular pieces and dry in
very SLOW oven until lightly Drowned
and crisp; then store in tins in dry
place until needed and reheat before
serving. A very light coarse grained
bread is the incest for this method OF
serving.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

The same correspondent requests a
recipe for flannel cakes. Put one table
spoonful of butter and one tablespoon
full of sugar To a cream; add two eggs
well beaten, then two cups of sift2d
flour mixed with teaspoonful of bak-
ing powder, and enough milk to make
thin, smooth batter.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Corn Bread,

NJ. ID. We have given so many rec
ipes for corn breads recently that prob
ably your request has been answered
before this, as YOU do not specify any
particular kind. We wish to avoid too
frequent repetition of same recipes.
while at the same time we desire TO
furnish satisfactory information TO all
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Good Little Cheese Cakes.

Mix with two cups of cottage cheese,
four ounces each of fresh butter and
sugar, small nutmeg grated, two stale
grated lady fingers. Stir into this mix
ture the white of one and the yolks of
four eggs, an ounce of almond paste
mixed With two teaSpoonfuls of rose
water and the same of white wine.
Then add six ounces OF well washed
and dried currants. Mix all we'll to-
gether and pour into patty pans lined
with puff paste and bake in Il modera te
oven until paste is done-about half an
hour
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
INQUIRIES ANSWERED.

+. G. writes:-Will you favor me with
a recipe for pulled bread such as they
have at the Waldorf and other places?
1t is delicious.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
See the Cut Man.

Effective and attractive half tones
and line cuts for card, advertising or
any other purpose, can be secured at
The Tribune office. We do work that
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Brittle Molasses Candy.

A subscriber writes:-Will you please
inform me how to make molasses
candy so as to have it hard and brittle:
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Flannel Cakes.

our readers who address inquiries to us
on the subject of foods and cookery,
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

is unexcelled. do It promptly and at
lowest rates. A trial order Will con-
vince you. -
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22
Welsh Custard.

Take one cup of dry grated cheese,
four eggs, ono cup of milk, one tea
spoonful of milk, one teaspoonful of
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-22

THE MANY CHEESE PREPARA-
TIONS.
There are so many delicious ways of
serving cheese, either in substantial
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15
Go1o Frodcc. of 1907.

Ali the figures for the estimate hv
the director OF the mint of tho goIl
production OF the world for the year
1901 are ny in hard, and show II
total product OF 1868, ,,374,7OO. Of this
the United States produced $78, 666, :
700; Mexico, $40, 1884, 800; Canada.
$24, l28,5 800; Africa, $9, ,O89, 800; AUS
tralasia, $76, $50, 200; Russia, $22, $50, ;
900; and the remainder is distributed
in smallerlots among several countries.
The director, as the result of vide
spread correspondence. and investi-
cation, estimates the total industrial
consumption at $4,000, 900 worth.
The rest has gone into coin or it's
equivalent. The question as to who
gets all the new gold is so interesting
that Director Roberts has made a.
complete computation as is possible ia
view of the unsatisfactory data attain
able, and finds that.the United States
leads the list with an addition of
$63, 800, 900 to its stock of gold in 1901;
Germany came next with$41 600, 90 in
crease; France close third with $40
100000; Austria Hungary fourth with
$27 900, 600: and Great Britain fifth
with $17, ,000,0 increase. Russia, on
the other hand has suffered loss of
SO, 700, 900.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15
printed the paper by DAY and studied

printed the paper by DAY and studied
law by night.
Eventually he, too, decided to see
service, and in 1862 he gave up the paper
and raised a company of volunteers.
of which he was made captain. He
served in the army Of the Potomac and
became adjutant general OF the second
brigade. Then, when his term of SER
vice had expired, he went back to Som
erset and resumed the study of law.
He was admitted to the bar in 1864
and went to Reading four years later.
1t was in those early days that he won
a victory in damage suit against the
Reading, proving the possession OF such
ability that those in control of the
railroad say: "This man is too dan
gerous as an enemy. We must have
him on our side"
He was employed as counsel for the
company, and in that way became a
corporation man. His talents a law
yer proved quite as valuable as had
been anticipated and it was largely as
a result of his skill in steering the
, Reading over many difficult shoals
that he was at last elevated to the
presidency.
In his tastes Mr.. Baer is domestic.
His home, Hawthorne, in the. suburbs
of Reading, is beautiful. ;He1also has
a large town house in Spruce street,
Philadelphia, which he occupies dur
ing periods of the winter.
!. He is deep student and has com
prehensive library. The family con-
sists of himself, his wife and FIVE daugh-
ters, two of whom are married.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15
MAN OF WIDE FORCE.
George F. Baer, Magnate of the An
thracite Combine.
Never Misses Church and Believes
That Deity Specially Guards
Capttal-ROse from the CaSe
to Millionaire Class.

George F. Baer, keen, persevering
and intensely earnest, holds at this
time the most commanding position i'll
the country. 1t is he who can stay
Or refuse to stay the coal war and de-
eide how much or how little anthracite
the people of the United States may
burn this winter.
Mr.. Baer is president of the Read
ing company and acknowledg leader
of the Pennsylvania operators, and
thus has it in his power TO settle the
prolonged dispute which fo1"nearly six
months has tied up the companies OF
the east. Yet, occupying the position
he does, he is one of the least known
men in the country, and a man, too,
who has no desire to be known.
w. F. Clark, a photographer of
Wilkesbarre, recently addressed let
ter to President Baer, appealing to him
as a Christian to settle the miners
strike. The writer said if Christ was
taken more into. our business affairs
there would be less trouble in the
world, and that if Mr.. Baer granted
the strikers a slight concession they
would gladly return to work, and the
president Of the Philadelphia &
Reading Railway company would have
the blessing of God and the respect
of the nation.
President Baer replied as follows:
I see you are evidently biased in your re-
ligious views in favor of the right of the
working ngman to control business in which
he has no other interest than to secure fair
wages for the work he does. I beg of you
not to be discouraged. The right and in
terests of the laboring men will be protect
ed and cared for, not by the labor agitators,
but by the Christian men to whom God in
his infinite wisdom has given the control Of
the property interests of the country. Pray
earnestly that the right may triumph al
ways, remembering that the Lord God
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15

.,-
omnipotent still reigns and that his reign
is one of law and order, and not OF violence
and crime.
When ]. Pierpont Morgan the other
day refused to interfere in the strike
those who knew Mr.. Baer smiled.
'Well, that may be Mr.. Morgan's de-
cision," they said, "but he couldn't do
otherwise when Mr.. Baer presented the
case to him."
And that goes far to explain the
character of the man. He is dominated
by determination, by bulldog tenacity,
and has way of impressing his views
upon others. which in this case, it is
believed, even the mighty Morgan
could not resist.:s - e.. .s.et
George F.: Baer is a Pennsylvania
by birth and is 80 years, old. He does
not look it. There are few gray hairs in
his head and he is as erect as man
half his years. A dignity which is so
pronounced that-it almost seems TO be
deliberate marks his bearing.
For allsthat he is, so far from being
an aristocrat, a self-made man. At the
age of 13 he entered the Office Of the
Somerset Democrat, in Somerset, Pa,
his birthplace, and studied the trade
at the case for two years.
In 1861 he and his brother Henry
bought the Democrat, which was only
acoun' ryweekly, and when the brother
went to the war George edited and
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15


of Senator Eddie Hagan he sue
ceeded to the leadership Of the Eight
eenth district, where he has devel-
oped an organization as compact as
any-even the far-famed Twenty
eighth = in the city. He never
held Office except in the Van Wyck
administration, when he was a dock
commissioner.
In appearance Mr.. Murphy is youth
full far below his years. His voice is
mild and his manner quiet and he has
a pronounced habit of never talking
until he has something to say and
then not telling more than he wants
one to know. He was recently mar
ried and lives in unpretentious style
In East Seventeenth street, facing
Stuyvesant square.
The new leader might be taken for
a priest at first glance. His smooth.
-shaven face, the high, straight collar
he wears, the black necktie, the dark
clothing help along the idea.
But inspection shows that his face
lacks something that is apparent in
the faces Of all priests-the express
sion that comes from submission.
There is nothing in the face of
Charles F. Murphy to indicate that
he would submit to anybody. 1t is
a fearless face, the face of COM
mander of men.
He has hard gray eye and thin
lips. When: he smiles two funny little
wrinkles form in, his chin, one on
each side, He has a. pleasant smile,
but he does not smile often. It might
be said that he has two smiles-one
he uses when he amuses himself and
the other when somebody else amuses
him. There is difference in the
smiles, but it cannot be explained on
paper.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1902-11-15

omnipotent still reigns and that his reign
is one of law and order, and not Of violence
and rriua