davidaulloa/AmericanStories huggingface dataset:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
TRADE AFFECTED BY STORM.
Business Conditions in Vermont - Re-
ported by Bradstreets.

One OF the most severe storms Of the
winter occurred the first of the week and
traffic for two or three days was very
much delayed. An abundance of snow has
fallen and the lumbermen are busy with
their logging operation. Advices received
Indicate that the manufacturers through
out the State are fully busy as usual
at this time of year. A strike involving
most of the weavers In one wollen mill at
Ludlow is reported to have been settled
the following day. No other labor disturb
ances are reported. There is a. good de-
mand for marble slate and granite and
the concerns engaged in producing and
preparing these products for market arc
very active. The distribution of jobbing
goods continues of usual proportions.
There docs not appear to be a large sup
ply OF money in circulation and collections
are pronounced only fair. Retail trade IL
well maintained, although at this season
of the year it is not expected that mrch
will be purchased beyond need. Burling-
ton reports business in the various
branches Of marufacturo In the jobbinS
and retail lines to be about normal Trans
portatiou facilities which were much de-
layed in the carly week on account ot the
storm, are greatly improved. The demand
for lumber continues active and prices
fair, and 1t is not expected that there
will be any substantial reduction in tho
price for the present. Tho mills are busy
and labor is well employed considering tho
time of year and the Food fair" which
continued through the week was well at
tended and considered success, leo
dealers are still busy securing supply OF
ice. business in, Bennington is up TO the,
average. The knitting mills are moderate
ly busy and the stores are having a fair
trade. In North Bennington the manu-
featuring concerns are very busy and
prospects for the coming season are fav-
cradle. Rutland reports the marble bust.
ness to be very active rho eroytion or
large marble buildings in different sections
OF the country has made a demand upon
the producers of marble here which r.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
CITY NEWS.

The Hincsburgh stage now makes Its
House stables.
Mr. and Mrs. James T.. Bradley Of North
Willard street arc the parents of twin sons
born Monday morning.
Henry Bssonett who was arrested Sun.
day morning, was Monday adjudged in
sane and was taken Tuesday to the insane
hospital at Waterbury.
Miss Maud A. Giffin came to this cit,
Saturday from Rutland and will enter the
the employ of Arbuckle & Co., as book
keeper.
Fritz NJ. Van Sicklen went TO New York
Thursday night and from there will go t.
Join Mrand Mrs. FIJI. Parker at Pasadena
cal, in which place he intends to reside
E. Z. Clarkson went Thursday night to
New York. where he was joined by Mrs
Clarkson and Mrs. X. b. Walker Satur-
day and went TO Palm Beach, Fla, for
three weeks.
Mr.. and Mrs +. S. Pease and family and
Mr. Peter r. Pease went to New York Mon
day and went on to ST. Augustine, Fla.
on Wednesday, intending to be absent
about two months.
Miss Blake of Swanton will play the
organ at the College Street Church for thC
present in place of Miss Kate NJ. Cham
lorlain, whose resignation took effect Sun
day.
Joseph Shanty a laborer of st. Johns
bury, filed a petition in bankruptcy Thurs
day. His liabilities are S3l4.GS and hi
assets 500 of which 800 arc claimed cN
tnpt
The school of instruction for the of
1ioers of the Vermont National Guard wa
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
THE OLD BEE HIVE.


at ten O'clock with interment in Lake
View cemetery.
The Wells & Richardson Co. have pur-
chased of the Vermont Electric CO., a
so horse power motor which makes their
electric motors reach the total of about
30 horse power, all driven by power from
the gorge.
James French was in city court Satur-
day for intoXicatlon. He pleaded guilty and
was fined s. and costs. He disclosed on
Charles Bushey of Battery street French
was arrested Friday by Officer Russell in
the railroad yards.
Henry Bssonett was brought to this city
Sunday morning at o'clock from
Hnesburgh in an insane condition and
was placed in Jail by the police depart
ment. He was formerly employed as "A
plumber in this city and at Fort Ethan
Allen.
News was received in this city Monday
of the death last Friday in Goshen. lndi-
ana, of Mary Lewis Stockton, only daugh-
ter of the Rev and Mrs. Elias B. Stockton.
formerly of Winooski. The little one WAS
about a year and half old and died Of
brain fever.
Possibly because it fell on Saturday,
there was little observance of Washing
tons birthday in this city. The banks
were OF course closed ana most OF tne
shops were shut down. The post office
kept holiday hours but most of the stores
were open all day.
Charles W. Osgood of SaXton's River,
a jeweer and Il barber, filed petition in
bankruptcy Friday. His liabilities are
$3ON06l, of which 81 .326 are secured and
81 l55 81 unsecured. His assets are s., i06, Of
which 5000 is claimed exempt His stock
of jewelry is valued at $500 and his bar
ber's outfit at SIS.
Two petitions in bankruptcy were filed
Tuesday. They were those of John c.
Flint Of North Williston. Il farmer, with
which .li7 is claimed exempt; and of Peter
Dennis. laborer of st. Adams. with liabil-
tiles of 500 and assets of 1925, of which
800 is claimed exempt.
| Postmaster b. J. Derby has received no.
| tfcatiOn of five additional free delivery
routes that have been established through
Congressman Foster. The routes and car
rers are as follows: Morrisville William
! W. Fairbanks; Bennington, Charles f.
Merrill Morrisvlle, Edwin S. Robinson;
Charlotte, Medah L. Partch; Jericho, Eu-
| gene 3. Jordon
The last Tuesday afternoon for ladies
/ this season at the Ethan Allen club rooms
was made more than ordinarily pleasant
Tuesday by a musical programme by Mr.
| G. IL. Wilder of Montpelier and Miss Alice
Nash of this city. The former rendered
four selections on the flute, being accom-
panied on the piano by Miss Nash, and
lalso gave TWO piano selections. About 100
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
AMUSEME EN- rs.
James R. Waite in Uncle Terry" at the
Opera House.

James R. Waite in Uncle Terry" at the
Opera House.
James r. Waite, who for several sea-
sons gave the public comedy and drama
at popular prices, has gone into book
play, and after many seasons resumes a
starring part TO bring him again before
the public at advanced prices he self ctod
Charles Clark Munn's interesting story of
life on the Maine coast, Uncle Terry" as
dramatized by William Gill. The story
is laid in Southport Me. a small
summer resort. The lighthouse which
figures with so much prominence is
Hendricks head light, and of the
revolving type, and in the production
which Mr.. Waite gives this revolving light
effect is striking as Is also the beach on
The Southport shore. Uncle Terry is the
type of the honest. country resident of
that section and Mr., Waite, in his return
to the stage, has selected a character
which he well fills and which placed him
in favorable light with actors who have
attempted the portrayal of these rural
characters. There are some melodrama
situations in "Uncle Terry" but for the
most part it is a picture of honest char
acters with Boston the scene of two acts.
Mr.. Waite is supported by Miss Marion
Stanley, a young, pretty and graceful &C.
tress. who has the leading female part
that of 'Telly," adopted daughter of Unclt
Terry. she mas Il good conception or the
part and easily and gracefully acts it. The
other women in the cast are Virginia Dor
mcr, as Alice Page, who does exceptionally
well: Miss Kate Griffith. Grace Romine
and Mrs. Royce Alton. OF the ASSISTING
characters, none stands out with more
prominence than that of Nicholas Frye
grasping, unprncipcd lawyer, which T.
taken by Arnold Alexander. He gives al
interesting bit of character work In q
strong scene Edward Wonn and Francis
Jones have good parts which are carefully
interpreted and other members of the
company give good support.
The piece is well staged, the prologue
showing a snow storm with realistic ef
feet, This part Of the play 10 brief. bu
Is one Of the most interesting pictures II
the piece from a scenic standpoint. Thu
settings in tho several acts are on al
Ella borate scale. There Is some good sing
ing I'm the piece. including a church hymn
In the first act, and Sweet Alice Bel
2olt N the third
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
BLOOD GETS A YEAR
White Husband OF Colored Woma u
Sent to States Prison.

Charles f. Blood, the second husband of
May williams Garrison OF Jericho. who
was sentenced Saturday to serve term
of years at the States prison for biGamy,
was in city court Tuesday. having been
arrested under the blanket act. He waived
examination and bail was fixed at $1,000,
Later he asked that an information be
filed against him. to which he pleaded
guilty and was sentenced to serve not less
than u Dor more than Is months in State S
prison, the sentences being about half that
given to Mrs. Garrison,
In defense Of himself Blood said that
when he proposed TO Mrs. Garrison she in
formed him that her first husband was
dead and that he did not know to the con-
trary until about a. week ago when divorce
papers were served on Mrs. Garrison by
her first husband. Blood has two sons,
ono "a and the ather II Years. old.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
HUNTING FOR VERMONT MONEY.

Samuel 4. Estabrooks of Iiardwicil was
N Manchester, y. H.. last week on
complicated errand. He has lately been
appointed administrator of the estate Of
James y. Bedell who died a few weeks
ago at the Mary Fletcher hospital in Bur-
lington Mr., Bedel was thought 10 bs
possessed Of considerable money which
he is thought to have disposed of in some
way during the last part of his life while
he was mentally unbalanced. He has 4
father. Albert J. Bedell of Morrisville an
old soldier with only A pension OF $ u
month as a means OF support and il is to
help this poor man ont that an endeavor
is being made to discover what the son
did with the money. He lived in Man
chester for several years, during which
time he was known TO have mad anywhere
from $1,000 to 5000 on desposit in the local
banks. The day he loft Boston he was
known to have taken $500 out of a bank,
yet when he was found in Burlington hs
had less than $50 with him. Mr.. Esta-
brooks errand in Rutland was to find ic
possible some trace of this money.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
SQUADS EN- CASSEROLE.

Have six squads drawn, cleaned and
trussed and saute them in two table
spoonfuls Of hot butter without brown
ing. Then half cover them with broth.
add sprig of parsley and a bay leaf
and cook until nearly tender. Add eigh-
teen small button onions. parboiled,
two dozen potato balls and two doze n
half inch cubes of bacon fried in butter.
When ready to serve remove the pars' ey
and stir In the yolks of three eggs,
beaten and diluted with half a cupful OF
cream and n tablespoonful Of butter Gu,
in bits. Do not allow the sauce to boil
after the eggs are added. Serve from the
casserole.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
VEAL ROLLS.

Trim three slices OF veal. cut very thin,
into uniform pieces. Chop the trimmings
and to each cupful add one cracker rolled
fine, two tablespoonfuls of melted butter.
two Of lemon juice, a few drops of onion
juice and salt, pepper and cayenne to
taste. Spread this mixture en- the slices
OF veal. roll up tightly fasten with skew
ers or string and simmer in hot veal
stock until tender. Then roll them In
-four and saute to a nice brown In hot
butter. Serve with this sauce: Cook to-
gether three tablespoonf,hs each OF butter
and Hour, add one cupful of veal stock
and half n cupful Of milk and season
with salt, pepper and cayenne.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
MACARONI CROQUETTEs.

Cook two-thrds cupful OF macaroni,
broken into small pieces. in boiling sailed
water until tender. then drain and rnse
with cold water. Melt two tablespoonfuls
of butter, add two tablespoonful of flour
and one-fourth teaspoonful of salt and
cook until frothy. Add gradually one cup
full OF milk and when this boils stir in one
fourth cupful of grated cheese and the
macaroni. Turn into a dish and when
thoroughly cold shape into croquettes,
roll in sfted crumbs. dip in beaten egg
diluted with a little water and roll again
in crumbs. Fry in a basket in deep fat.
drain on soft paper and serve at once.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
POTATO SOUFFLES.

Scrub three large potatoes but DO not
neel them. and bake carefully until soft.
Then cut each in half lengthwise and
SCOOP out the inside without breaking
the skin. Mash the pulp smoothly, rub 1t
through a wire sieve and add one ounce
of grated cheese the yolks of two eggs,
one ounce of melted butter, pepper and
salt and the whites of three eggs, beat
en- to a stiff froth. Mix these lightly,
heap into the potato skins without much
pressing, cover lightly with bread crumbs
and small bits of butter, place in tin
and bake in a quick oven for twenty min
II
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
BEARNAISE SAUCE FOR MEAT
OR FISH.

Beat the yolks of four eggs, add four
tablcspoonfuls of salad oil and one table
spoonful of hot water, stand the bow
in boiling water and stir until the mix
ture thckens. Remove and add che-
half teaspoonful of salt, dash of cay
enne and one tablespoonful of tarrason
vinegar Stir until 1t Is creamy Ike
mayonnaise. This is excellent with beef
steak and with the addition of a few
chopped capers, olives and gherkins
makes a good tartar sauce for hot hsh
dishes Mixed with a little tomato PURGE
1t becomes red mayonnaise to use
with cold boiled fish.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Rhubarb Slump.

Peel and cut fine one quart or rhuparo'
put it in q large saucepan with two cup
fus Of sugar and simmer gently until ten
der Rub together one and one-half cup
fuls of -four, one tablespoonful OF butter
one teaspoonful Of sugar, one-quarter OF q
teaspoonful Of salt and one teaspoonful OF
baking powder. Mix to a soft dough Win
milk, turn out on a. Toured board ana ron
in n thick sheet that will just Mt the top
Of the saucepan. Lay 1t carefully over the
top of the rhubarb, cover closely ana keep
where the rhubarb will just simmer for
half an hour. Lift the cooked crust TO a
deep dish and pour the rhubarb over rms
may be served either hot or cold as de-
sired. If cold serve with 1t a cream sauce.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
USUALLY A SAFE RULE.

The characters in the musical comedy all
came on the stage in a bunch, to the great
annoyance of the stranger from the coun-
try. He leaned over and whispered to his
city friend:
''W Which, he asked, lis the famous SOU
brette we came to seer
THE one in blue" answered the city
friend.
How can you tell?" asked the man from
the country.
'Shc wears the shortest skirts,"-Brook-
lyn Eagle.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
BAKED HALIBUT AND PEA

BAhED T5ALIBUT AND PEA PUKEE.
Select a solid piece of halibut weigh
ing about three pounds. Place this on a
rack in the baking pan brush literally
with butter, dredge with -four and set IN
quick oven. At the end Of ton or fifteen
minutes add a cupful OF boiling water
and reduce the temperature, haste every
ten minutes. dredge with flour quite as
often and add butter each time. When
the central bone separates from the flesn
the fish is done. Remove the skin and
bone and serve with a PURGE of peas
made as follows. Drain can of peas
let stand in boiling water five mnut s.
drain again and pass through a puree
sieve. Add half a teaspoonful of salt. a
dash of paprika and two tablespoonful
or butter and simmer until rather dry.
Then force through a pastry bag and
tube.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
FLOATING ISLAND.

Whip the whites of two or three eggs
very stiff, add tablespoonful of pow
dered sugar for each egg, navor with
almond extract and add n few chopped
almonds. Turn this into creased pud-
ding mold, cover and cook In sauce
pan of boiling water for twenty minutes.
Leave enough room in the mold for
the meringue to swell and let 1t stand
in the mold until cold. 1t will contract
and leave the sides. When ready to
serve unmold and place the meringue
on boiled custard, served in a glass dish.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
SWEDISH ROAST CHICKEN.

Clean a chicken and put 1t in an iron not
in which two tablespoonfuls Of butter have
been Drowned. When the chicken turn;
brown. pour over 1t a cupful and a hall
of milk sailed to taste and let 1t roast
on top of the stove for two hours. Dish
the chicken and sttr into the gravy two
tablespoonfuls of -four, add two cupfuls
of milk. two tablesponfuls of carame
sugar and more salt if necessary.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
RELIABLE SPONGE CAKE.

Beat the yolks of five large eggs I'M
til thick and light-colored and add them
TO one cupful of fine gTanulated sugar.
Beat in gradually the grated rind of a
lemon and two tab.espoonfuls of lemon
Juice and fold in one-half the whites of
the eggs beaten till dry with 2 few grains
of salt. Fut in half a cupful Of sifted
flour then add the rest of the whites in
the same manner and lastly n second half
cupful of -four This mixture should be
very light and fluffy and be baked in a
moderate oven from fifty to sixty min
NteS.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
COFFEE BAVARIAN CREAM.

Soak one-half box of gelatine In a
third of "A cupful of water for two hours.
Pour on this large cupful OF clear,
strong coffee boiling hot. and cupful
of sugar. and stir until thoroughly dis
solved. Strain through cheese cloth
into basin which should he set on ice
TO cool. Whip with an egg heater until
It begins to thicken, then stir In pint of
cream beaten to a stiff froth, When
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
EScAIJ.OpED ONIONS.

Boil six or eight large onions till tender
changing tho water once or twice accord
ing to the strength of the vegetable. Sep
arate them with a spoon and place alter
nately a layer of onion and a layer OF
bread crumbs in pudding dish with a
seasoning of salt, pepper and melted but
ter. Over all pour enough milk TO nearly
cover. place in the oven and bake TO a
nice brown.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
GLAZED TURNIPS.

Peel the turnlps and boil them ten
minutes in sailed water and place them
in "A sieve to drain Melt little butter
in a saucepan, put in the turnips
sprinkle literally with powdered sugar
and toss them about until they begin ia
brown. Then pour in broth or stock 10
moisten, dust with brown cinnamon,
season with salt and pepper and simmer
until tender. Arrange in pyramid shape
on a hot dish and pour the gravy over
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
MACARONI PUDDING.

Put one pint of milk in a saucepan with
the thinly pared rnd of a lemon and two
ounces of sugar. Bring slowly TO a boil
remove the lemon and put in two and a
half ounces of macaroni. broken into
pieces about half an inch long. Simmer
until the macaron is soft then pour it into
a pie dish with two eggs, the whites and
yolks beaten separately. Bake TO u deli
cate brown in a moderate oven.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Go'S%2e&z.22
KHUBARB AND ITS USES.
BY Mrs. Barbara Sadler.

A spring product already quite plenty in
our leading markets Is tho rhubarb and 1t
Is one of many desirable qualities. BY
many ii is thought especially healthful and
is therefore given place on the table as
often as possible during its season. In
cooking rhubarb you should never forget
it's acid properties and for that reason
avoid cooking in tin or iron dish. Lot
me suggest some rhubarb dishes that may
be new to many and thus add to the vari
ETY. of its service
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
VEAL OUTLETS A LA ZINGARA.

Put small quantity of butter into a
frying pan. let it get hot, put in the sea-
soned outlets and cook them on both sides
over hot fire. Fry as many slices OF
bacon as there are outlets and curl on2
around each. Add to the hot fat half n
cupful of consomme. half a cupful of
melted aspc, tablespoonful OF tomato
juice and the juice of one lemon. r.
duce the mixture to a thick sauce. then
add tablespoonful of chopped parsley
and pour it over the outlets.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Rhubarb Flummery.

Peel and cut up two pounds OF rhu-
barb put it into deep dish, partly cover
with cold water, cover the dish and set
IN tho oven until soft Soak one-half
ounce of geiatne in four tablespoonfuls
of cold water; strain in the juice from the
rhubarb through a sieve, mix with the
gclatine. add six tablespoonfus OF cream
and eight Of sugar. Stir over the fire I'M
I'll hot, but do not let it boil pour into
mold wet with cold water. Serve cola
with whipped cream.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
TOMATO AND CPEFsE PUDDING;

Mix one pint of canned tomatoes with
one cupful of grated bread crumbs. one
third cupful of grated American cheese
half teaspoonfu of salt and pepper To
taste. Pour this mixture into a buttered
baking dish and spread the top with a
mixture of one-third cupful OF bread
crumbs one tablespoonful of melted but
ter and two tabespoonfuls OF grated
cheese. Bake for about twenty minutes.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Rhubarb and Figs.

Prepare and cut up sufficient rhubarb
to measure one quart. Pick over, wash
and drain one-third Of a pound of figs
cut each fig in half. then steam for ten
minutes. Put the rhubarb and one and
one-half cupfuls of sugar over the fire.
when the sugar Is dissolved add the figs
and stew gently until the rhubarb is ten
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Rhubarb Custard Pie.

Line pie tin with a good crust; mix hall
n cupfuI of thinly sliced rhubarb With half
81 cupful Of sugar; pour over custaru
made of one and one-half cupfuls OF milk,
two tablespoonfuls Of sugar and the beaten
volks of two eggs Bake and when cold
cover with a meringue made of the beaten
whites of two eggs and two tablespoontuls
of sugar; brown in a slow oven; serve cold.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
Rhubarb Glaze.

Cut up enough rhubarb to fill quart
measure lido not peel it,; boil until soft
in one half cupful of water and one cup
full of sugar and strain. Ada one-third
of ~ box of gclatine. that has been soaked
IN water enough to cover for 20 minutes
bring to boiling point and pour into small
wet molds. Put in an ice box at least hall
a day before serving. Servo with whipped
cream.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
OIICK MUEEINS.

Beat three eggs until light the whites
and yolks separately, add the yolks &c
one pint of milk and mix them with three
cupfuls OF -four. two heaping teaspoonfuls
of baking powder and the whites of the
eggs. Stir until thoroughly mixed and bake
in muffin rings in n quick oven
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-27
BOILING WATER UNNECESSARY

with Calcimo. Use cold water and save
time. Calcimo is an easy wall finish tC
spread. White sc pound. Colors &c.
HAGAR BROTHERS.