davidaulloa/AmericanStories huggingface dataset:
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
TABLE AND KITCHEN.
PRACTICAL SUGGESTIONS ABOUT WHAT TO
EAT AND HOW TO PREPARE FOOD


Lcvant 1t consists chiefly of rice
lightly boiled in broth of a fowl or
veal. This basis is very susceptible of
various slight notifications and add-
tons of fowl or lamb. or fowl and
lamb mixed or capUn, or turkey. Some
put thin slices of bacon, or grated beef
o: ham, Il little curry powder. fried
onions. mushrooms, etc, into the pilau
pot: but this is not admissible in maxi
ing the true oriental creation. as Il p-
lau is strictly a Mussulman dish The
Pilawo." is made of rice boiled for five
minutes in water, drained; then placed
in stewpan with butter, salt and pep
per to taste. stirred we'll. adding by de-
grees, about half a pint of good fowl
broth. In about fifteen or twenty min
uics the rice should be properly done
and each grain swelled out and sepa-
rate.
However a dish of boiled rice having
.. sort Of culinary affinity to veal. and
poultry. is we'll fitted to form a whole
some basis for dishes into which these
meats may be introduced, furnishing
pleasant flavor and odor to an other
wise rather insipid dish.
Rice is we'll fitted also to be the ve-
hicle for producing innumerable navors
and odors. as we'll as coors at the
table and capable of furnishing various
dishes. according to treatment, and the
materials for addition that are avail
able in the different localities.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
A Rea. Indian Pilau.

The following is a recipe for pilau
brought from India by an English ofli-
GER: Take one seer Q2 oz.) of good
rice, one seer Of butter. two fowls, half
Il pound of sultana raiSins, about three
tablcSpoonfulS Ia of almonds, one ounce
of a mixture of allspicc, powdered
mace. cardamons, cloves: one tolah
(onc- fortioth of Il poundD of saffron,
two ounces ginger, one ounce OF salt,
half an ounce of whole black pepper,
one whole onion, one pound of dhley
(curds). Boil the rice until it is half
done: fry the onion brown in the but
ter. take out, put in the raisns and
fry, or boil them. Then cut the fowl
to pieces and rub with the ginger and
dhley, and allow to remain for two
hours. Put some butter in the bottom
of a casserole, over this a layer of rice,
and distribute over this some of the
onion, raisins and almonds; sprinkle
with saffron and water, then put in Il
layer of meat. and sv on alternately
till the vessel is filled: then pour the
butter over it; cover the casserole and
close it with paste so thai no steam
will escape; put it between a slow top
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
BROOKLYN.
Special to the Scranton Tribune.

Special to the Scranton Tribune.
Brooklyn, Nov. G.-Rev. and Mrs. q.
r. Rogers have gone TO Scranton 10
spend the winter with relatives,
Miss Hattie Mcmillan has returned
from a visit at Nicholson. Her brother,
NJ. l.. Mcmillan, accompanied her and
spent a few days here.
Mordica Forse has gone to Willow
Grove, n. j., to work. His family eX-
pect TO move there soon,
Mrs. A, q. Sterling visited her sister
at Nicholson. last week.
Levi Stephens has gone to Buffalo to
work
Wade Barnes. of State college, came
home to vote and spent a few days in
town.
Miss Emma Eldridge spent Sunday
with friends here.
Mr. and Mrs, Frank Benjamin We're
in town Wednesday.
Everett Ely visited his brother in
Carbondale last week
Rev James Palmer has been visit
ing relatives in Brooklyn.
Rev. II. l.. Roberts is assisting with
meetings at Nicholson.
The Ladies' Aid society of the Uni
versalist church Will meet with Mrs, A.
$ Waldie, November IL. for dinner,
The donation at the Methodist Epis-
copal parsonage for Rev. Smith, last
Friday evening. Was well attended and
a success In every way.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Beef Stew with Dumplings.

Take two pounds of beef suitable for
Stewins, the neck piece preferred two
onions. two large potatoes two quarts
OF water and two tableSpoonfuls Of
flour. Cut the beef into inch square
pieces; put some of the beef fat in a
frying pan and when hot put in the
onions sliced thick, and stir and cook
about ten minutes over q brisk fire.
DredSe the meat well with the flour and
put 1T in the fat and stir until well
Drowned; then add Il teaspoonful of salt
and quarter of a teaspoOnfu of pepper
and the water, which must be boiling,
simmer until meat is tender. about one
and one-half hours, then add the pota-
toes cur in thicl; slices: simmer until
potatoes are very nearly done; then
drop the dumping batter by large
spoonfuis on top of stew: cover and let
boil for ten minutes; do not lift the
cover in the meantime or they will fall
Use baking powder biscuit recipe for
the dumplings, only make it soft enough
to drop from the spoon. Or YOU can
make up into tiny biscuit and strew on
top of the stew. Serve with the Dump
linSs on top of the stew.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Chicken Pilau,

Select Il chicken Weighing about two
pounds. SINCE and draw it. wipe well
with damp cloth: cut into twelve parts
of equal size. Put these into Il stew
par with an ounce of butter and brown:
add one chopped onion, one green pep
per and cook six minutes, stirring light
ly with IL silver fork. Add a pint of
rich chicken broth and half cup of
tomato sauce: add two ounces Of dried
mushrooms. that have been soaked in
water for several hours, or else use a
dozen canned mushrooms. Season with
salt and pepper and half a teaspoonful
of diluted saffron. When all ingred-
tents are thoroughly mixed. adG half a
pint of well washed, uncooked rice and
three tablespOonfuls of grated Parme-
san cheese. Cook for twenty minutes
more, then serve.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Mutton Pilau, Sultana Style.

Wash one pound of rice. put it in a
cloth and tie up. leaving room for the
rice to swell cut quarter Of Il pound
of the best part OF mutton in small
pieces. put them in IA saucepan with
one quart of water: place over the fire
until it boils. Then skim the liquor:
move to the side of the fire and sim
mer for half an hour: strain the liquor
off into Il basin, add four ounces OF
butter to the meat and fry until nicely
Drowned Return the liquor to the
saucepan with two tablespoonfuls of
peeled pistachios and one tablespoon
ful of washed currantS: add a small
quantity of mixed spices. Mince two
ounces of mutton and fry it in butter
until Drowned, then add to the other
ingredients. When the liquor hoils put
in the rice, place over a moderate fire
and simmer until soft. When done ar
range tastefully on hot dish and serve
at once.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
and time consumed in furnishing sucl,
matter)
Plain Sweet Drop Cakes.

The most economical drop cakes are
those made without butter, OF course
The following recipe is for sponge drop
cakes and very nice: Beat four egg
yolks very Light add gradually half Il
cup or powdered sugar and beat again:
then add Il teaspoonful of lemon Juice
Beat the white of the eggs to "a stir
dry froth. with Il pinch OF salt added to
them and carefully fold them into the
batter. Measure three quarters of n
cupful Of sifted flour Sift again, twice
and stir carefully into the cake mix
ture. Drop by spoonfuls on Il we'll but
tered pan: sprinkle over with coarse
Rranulated sugar and bake in slow
oven for twelve or fifteen minutes.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Pilau of Fowl

Truss one fow! for boiling; put into
Il stewpan with three pints of cold
water, and let boi! gently until tender.
Wash and soak one pound of rice in
three waters, drain DIR" and fry in half
IL pound of butter until it begins to
color then return to saucepan with
three bay leaves, n leVc! tablespoonful
of whole cloves. a little mace, and salt
Add tho fowl and water in which it was
boiled ana let simmer slowly until it is
quite dry. Then arrange in mound
shape or a hot dish with two onions
sliced and fried strewed over the top
and some hard boiled eggs cut in half,
placed around the edge of the dish.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Chicken Patties.

Take the white meat of boiled fowl
and cut into dice: add n can of mush-
rooms drained from their liquor ana
cut in halves. Melt two tablespoonfllls
butter ana stir in two ablespoonfuls
OF flour: when smooth add u pint of
cream or rich milk: stir until it cooks
rather thick, then add the chicken and
mushrooms and let it get thoroughly
heated through, season to taste with
salt and white pepper and just before
taking from the fire the sherry. allow
ing quarter of a cupful to every pint of
chicken. Do not cook after adding the
wine, but let the mixture get thorough
ly heated: then fill the little puff paste
patty cases, which should be heated
thoroughly in the oven before they arc
filled. You can buy these cases if YOU
do not wish to make them
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Glazed Carrots.

Parboil two punches of spring carrots
In sailed water for ten minutes. Drain
them and plunge into cold water: drain
again and wipe dry; then put them in
deep saucepan with two ounces OF
fresh butter, two ounces of sugar and
beef or veal stock. Cover the saucepan
and let boil gently for half an hour
Then set them over brisk fire and re-
ducc the liquor to a glaze 0ilie jelly).
Arrange them on end, in pyramid
shape, ON hot dish and pour drawn
butter sauce around them; sprinkle a
little minced parsley over the sauce;
pour the glaze over the carrots and
serve at once, while very hot.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Turkish Pilau.

Throw pound of rice into a quart Of
boiling water, adding a few grains OF
salt. Set over slow fire and when all
the water is absorbed, pour quickly
over the rice eight ounces Of boiling
butter. Cover the pan closely to pre-
vent the steam from escaping and set
It over Il moderate fire for nearly half
an hour; then stir up lightly with a
silver fork to separate the grains. Ar
range It in a dome shape in the center
OF hot dish.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
Inquiries Answered,

owe gladly furnish recipes through
the household columns for any of the
dishes mentioned in the menus, but as
our space is limited and requests are
very numerous we cannot give more
than two recipes in same issue to any
one correspondent. For desired infor-
nation you wish furnished by mail,
send self-addressed and stamped en-
Nelope, For any special recipes, etc,
sent in this manner Il small charge will
be made according to nature of request
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
o Turkish Pilau.

Put one cup of stewed, strained to-
mato in a saucepan with one cupful of
stock, highly season with salt. pepper.
minced onion and green peppers. Roll
and add one cupful of washed rice:
stirring lightly with a fork until alb
sorbed. then add small half cup of but
tor. Steam in ~ double boiler for
twenty minutes. Remove the cover and
put n folded napkin over the top Of
boiler to allow the steam to escape.
Serve as II vegetable with cold cooked
meat or poultry.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08

Boil one cup rice in n quart of salt
ed water nearly done, drain and throw
into a pint of boiling chicken broth;
add half IL cup of tomato pulp. When
done, add two tabespoonfuls of melted
butter, salt and paprica to taste and
one teaspoonful of curry. press into
heated. buttered mould: then turn out
on a hot dish and serve.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
SATURDAY.
liRE.A FAST.

BREAKFAST.
Sliced B1nanas Cream.
.reamch Dried Beef
German r',icd Potatoes.
Corn Ponc. Coffee.
cried Oysters Escallopcd Potatoes.
Brown Bread. Cocoa.
DINNER
Barley Broth.
Urea decl Lamb Chops. String Beaus.
Mashed Potatoes
Tomatoes Stuffed with Celery.
Apple Snow Coffee.
SUNDAY.
BREAKFAST.
Fruit.
Cereal. Cream.
Eroied Birds on Fried Mush.
Creamcd Mushrooms.
Rolls. Coffee.
DINNER
Carrot Soup.
Chicken Chartrcusc. Mashed Potatoes
Tomato and Okras
Egg Slaw.
Grape Shcrbet Cake.
Coffee.
SUPPER
Lobster Il la Newbure.
Grown Bread and Lettuce Sandwiches
Lemon Gingerbread Grape Juice
MONDAY.
BREAKFAST
Sliced Peaches. Cream.
Broilcd Bacon and Eggs.
flashed Potatoes.
Mullins. Coffee.
LUNCH
Clam Chowdcr.
k.SS Toast Cocoa
Fruit.
DINNER.
Potato Soup.
Veal Loaf. Brown Sauce.
l,uttcred Carrots String Beans.
Lettuce.
Peach Shortcalc. Coffee.
TUESDAY.
RREAEFAST
Baked Pears. Cream.
Famed Ham Cream Gravy.
Whole Wheat Mullins. Coffee
LUNCH.
SroIed Tomatoes Brown Sauce.
Rice CromletteS.
Stcwcd Fruit Cocoa
DINNER.
Clear Tomato SOUP
Eoiled Chicken Onion Sauce.
Baked Potatoes Caulilowcr.
Tomato ana Pepper salad.
Cheese. Waters.
Coffee.
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08
TUESDAY,.
HOW TO MAKE A PILAU.

Varieties of this dish are very COM
mon among all the populations dwell
ing in countries bordering on or near
the Mediterranean, from Spain to the
The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-08

or braising heat, or in the oven and
cook three hours.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21
RELIGION WITH SMOKE
London Express.

Is 1t wrong to publish advertisements OIL
tobacco firms in religious journals?
This Is question which is agitating sew.
eral newspaper Offices in Fleet street and the
Strand ~
In their desire to reach all users of tobacco
the great firms, English and American, have
approached the religious papers, delicately
through the advertising agents
1t is an unwritten law of the religious pa
per that YOU may advertise pill in it's col.
must>not advertise either liquor or tobacco.
nut why tobacco?
DiVlnes, great and SMALL. smoke. Some Of
| the greatest Of sermons have. been penned in
libraries and studies over which the fragrant
clouds hang by day and night.
t At the annual gatherings of the great
churches rooms are usually set apart for the
wooing of the goddess Nicotia. @<sA a
Why, then, refuse to print All advertisement
OF gold fake CT cearettes?
! One Of the greatest of the religious weeklies
has thrown over the scruDle, and boldly ac-
cepted tobacco advertisements. Several of its
readers, having exhausted their patience in
writing letters of protest. have commenced
to write to other weeklies congratulating
them upon their irmncss in refusing to fol-
low this example.
Il could get twenty pages of advertisements
TO- morrow said the manager of one Of these
stalwarts. with a sigh, yesterday, '.if my d.
rectors would let me take these tobacco ad-
vertisements. But it wouldn't do to offend
any of our readers, and SO we must see them
go across the street.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21

Special to The Journal.
Vermillion, SD, March 21.-Forty years
ago, on March II, 1862, there convened in
the city of Yankton the first legislative
body Of the territory of Dakota, then con-
tanning less than 5000 men, women and
children. The members had been elected
at an election held on Sept. 16, 1851, and
met under the proclamation of Governor
Jayne. With but little previous expert
ence 1T was hard task to get at the root
OF things. Harmony did not prevail in all
the absorbing questions which arose, and
in both branches Of the legislature some
prolonged and heated debates took place.
The first council was composed Of nine
members. OF these only two remain.
Brookings at 50 and Boyle at rs. John H.
Shober was the presiding officer. He was
20 years old, lawyer by profession, and
Virginian by birth. He was one of the
first settlers on the now abandoned town
site Of Bon Homme. He later went to
Montana, where he died.
Enos Stutsman was 36 years old, born
in Indiana, and trained to the law. He
settled on the present location of Yankton
IN 1858. Nature had made amends for
his defect in form by endowing him with
bright and brilliant intellect. After
serving several terms in subsequent legis-
latures, he was appointed collector OF
customs at the post of Pembina, where it
is understood he died. Canadian jour
nails charged him with being one of the
leading spirits who formented and famed
the flames Of the Louis Riel rebellion.
Austin Cole of Sioux Point is the only
one whose name appears on the roster as
| a farmer Union county first bore the
name of Cole. He was born in Ohio, and
| came, to Dakota in 1860. He drifted away
to Kansas, and has long since been num-
bered with the dead.
Henry d. Bells was rs years old, ma
tive of New Hampshire and a settler In
Vermillion in 1860, engaging in mercan-
tile business and the practice of law: He
was of a religious disposition, and there
were few such in those early days.
Jacob Deuel. was an engineer, 81 years
Nold, born in New York. He settled in Yer
million in 1853. He died in Poughkeep-
sic, n. X, five years ago. One Of the coun-
ties OF this state bears his name.
Wilmot w. Brookings, 80 years old, was
also lawyer, and located at Sioux Falls.
Maine. was his native state. Settling at
Sioux Falls in 1857, he endured many
hardships. His life and the services which
he gave the state form an interesting
chapter in the early history. He left that
city few years ago, and now resides in
the east. - ..r-
J. Shaw Gregory was a New Yorker, 81
years old. He came to Dakota in 1857 as
agent for the .Ponca tribe of Indians. He
left the territory many years ago. FIe had
fair education and good business quail
fcations.
Downer T. Bramble was from Vermont,
and settled in Yankton in 1859, being
merchant. He had formerly been a mem
Der OF the Nebraska legislature and was
the only member of the council who had
had previous legislative experience.
Cleveland appointed him to a United
States land office position in Watertown
where he died.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21
KILLING A GORILLA
Ainslees -AlIcn Sangree,


Gorilla hunting is a distinct sensation
even for the veteran hunter This ami
NAL, which has become confused some
what with fable and fiction, is a reality,
and decidedly unpleasant one to en-
gage. The West Africans are mortally
afraid Of it, believing that the brute con-
tains the spirit of a man. They attribute
to it all sorts of ferocities, like the carry
ing off of a human being who is permitted
to return after being deprived Of toe and
finger nails =
Skilled hunters have never observed any
Of these doings, but they testify to the
brute's strength and ferocity. According
to French sportsman full grown go
rtlla can bite through a tree six inches
thick in order to secure the sap, and
twist a gunbarrel with the swollen punches
of muscles that serve for arms. His roar
is terrifying and cam be heard for a dis
lance OF three miles.
II shall never forget how the first one
Impressed me- says the Frenchnan, ''for
had bad attack of shakes. The woods
had been filled some time with Barking
roar, but I saw nothing until my guide
clucked softly ana pointed to tree along
side which stood an immense male gorilla.
There ne remained but twelve yards away,
boldly facing us with his huge chest, mus
cular arms, ftercely- glazing deep-gray
eyes and a hellish expression, until !
moved.
cat that he dropped to all tours and
came six yards nearer, sitting uR to beat
his breasts with his huge fists--a defiance
80 that it sounded like an immense
drum. His roar was most singular, be-
ginning with a kind of bark ami deepen
ing into bass roll that literally resent
bled thunder. The short hair on his fore
head was twitching, his powerful fangs
showed unpleasantly, end feeling he was
about to attack, and incidentally being
scared and green, shot him through the
heart. With a groan something human
and yet british, he fell on his face and
died quickly, like "a man. He measured
FIVE feet nine incnes in length, his chest
was sixty 1.-TWO inches, and his arms spread
nine feet. was glad to have the speci-
men, but somewhow after that never cared
to kill a gorilla unless he actually men,
aced me-.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21
TREATMENT or COLDS
PernicfOus Popular Notion ant
Equally Pernicious Remedy

Youths Companion.
One OF the chief predisposing causes of
cold is dlsordared digestion, especial
~ intestinal digestion, as a result Of
oVereating or the use of alcohol 1t has
been said that an underfed man cannot
catch cold, while an overfed one can
scarcely avoid it. Whether this is strict
ly true. or not, there is certainly some
close relation between the digestive or
gans and the nose; and inaction of the
bowels is a frequent forerunner of a
cold.
The adage that one must stuff a cold
and starVe a fever, is pernicious--a cold
is fever, and one of the surest means
OF cutting it short is to take a laxative,
abstain almost entirely from food for
tWenty-four hours and drink two or three
quarts OF cool water.
Another popular remedy" which is
really an aggravator, is hot toddy'' at
bedtime. hot drink, hot lemonade, for
example, is good. and the subsequent
sweat is good. If the sleeper does not
throw Off the bedclOthes the minute he
drops off; but the alcoholic addition is
not merely superfuous, but Injurious.
Alcohol in any form predisposes to a cold
and retards the cure Of one one already
present
Cool bathing, deep breathing, daily ex-
erclse in the open air, fresh air in the
mouse at all times and especially in the
!! bedroom al night, abstemious living. and
not letting waste materials accumulate in
the bouy-these are the best means OF
removing ones tendency to catch cold -
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21
GYMNASIUM ON A SHIP
New York Tribune.


The II. 000-ton freight and passenger steam :
Moltke, of the Hamburg American line.
which will be placed in commission in March,
will have On her upper deck gymnasium for
the use Of her passengers. Many persons who
patronize ocean liners, who while on shore
are accustomed to much exercise. complain
about the cramped quarters on board ship.
and these complaints are loudest on the long
trips. Walking and playing shuffieboard do
not make up for their usual exercise, and in
order to meet the demands OF their patrons
the Hamburg American line has introduced
the gymnasium.
There's nothing like keeping passengers
good natured,' said an officer on an ocean
liner, land that's hard task on long
journey if your passenger is accustomed to
violent exercise. -
The Moltke and her consort, the Butcher,
will not be fast steamers, but will require
about ten days for the passage to Hamburg,
and on that account the gymnasium and the
grillroom, another novel feature of these yes-
sells, will probably be fully appreciated
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-21
RETURNING TO ARsIOR
New York Times.

France is following Engiands example IN
the matter OF alterations to the uniforms of
the various branches of the army. But, while
in England attention is mainly directed to the
color of the soldiers garments. in France it
is the headgear that is attracting most atten-
ton. Last year experiments were made with
a new helmet for the light cavalry, chasseurs
and hussars. an opinion was very much di-
vided the subject. Now project is on
foot to give a helmet to the artillery. las in
the case of the cavalry, the most important
objection to the new headdress is that it il
far from graceful; but, on the other hand,
it is pointed out that, with helmet prac.
tically bullet proof gunners would be nearly
invulnerable when behind the shields q the
present French field gun.