davidaulloa/AmericanStories huggingface dataset:
Der Deutsche correspondent. [volume] (Baltimore, Md.) 1841-1918, 1905-10-18
NbiabltStnge Der Sampicr OOn VcW
WDrf.

NbInb,tStngc Der Camper OOn Nriu
Oorf.
Compiler Baltic" an IS. Cttobcr
nad) &Iucrpnol.
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rad 9iottcr0um.
Compiler oSiciliu" am Is. Cftobc"
uoM Ntcnpcl un0 @cmud.
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nod) SABRE.
Sampler Geuti6lono" Un i9Cft.
nnd &omburQ.
Compiler %oaepu6Iic" om -. Oft.
nod) 9teopcl ltn6 8enuo
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nud) 2ipcrpool.
Gompicr u3cclon0" ol 81. Oft.
nod Nntlucrpcn.
Gompfcr nEbilooelp1ia" am 81.
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- Ir NJ CgI
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Der Deutsche correspondent. [volume] (Baltimore, Md.) 1841-1918, 1905-10-18
. : : :: :: ;: ::
&etil9te
. S6nfo
81 g e :: :: !: 8
NortieGunl)

.Ius febIte nod" icIi}te Ser Cberit,
als er Oas 6aus perIleB, I'm nah Der
SaIerne an Qebeu. N0r Dem 2bore
0erIelber tam inn Gin Mann ent9e9en,
iueItsr b6iIid QrijBte Uno iteben bIIeb,
70 Dab Der Gberit IT'D inn 5%uDanOte.
SEER Cbcrit ertnnern iid metncr
luobl nidt mebr? Rettsdnpait Got
for a0rncr. Sd bate Die Gbre, Dor
rini9er 3ejt in Wn9eIcQcNbcit oss 9errn
paiIer nit Sbnen 81 p~eLbouoeln."
AID ia, id s~ntiiune MID. - ytun,
Sbr Silent ibUebt 8e8cNUdrti9 5lOIs
fden Gebeu un0 ZOO"
.S6 tabs es foeben erfabren uno be-
oaure ie6r oen llufdl, weIder 9errn
paiIer gstroffeu bat"
Sic pputen i'm iprehen2"
.Sa, id pollte ibm mtttbeilen, oaB
@neS Qeorouet 1T, uno id in ieinem
Iamcn Die Gr5itaft iibernommen
babe"
.Q0ic 1T Dies m5gli6? Qailsr err
tldrte ia bod, oaB er ore Nnnabme alb
lebne."
.%llsroinq8 bat er ii6 in bieIem
Ginne Qedubert, in0eiien glaubte ih,
feline 0ortt ni6t ernit ne6men gu Sir
fen"
mir 1T aber nod INNER unbegreii
lid, lpie sic obne feline 3uitimmung
70 banoeln tonnten."
Del Recht8unlpdIt Idfelte.
.9as 1T iebr einfuh. Sin Qnnalt
mlb Of >a5 Sntereile ieiner Slienten
felbit Qe oeren ei9enen Wilen nab
rem. g.. 4lsm aGer 1T Der llmltan>
nid)tig, 0aB, pie i'd ihon oamols er.
nGbnte, i'm 3e1tamente Die geitim.
munq getroIfen 1T, i'm Sale !Serr
paiIer 9sitorben iein 1oute, oa8 @rbe
auf oe'Ien Nahtommen, b~e3ie9ung8.
neiIe erbbelehtigte 8erpanote iiber.
gebe. 9ebarrt !6err pailer alf ieiner
Meigerunq, Damn beriDolte ih einfdd.
bas Grbe fir feline Nahtommen."
,9us miro po6l Elm eintrGgli6ea
@ef6Gft iein," bsmertte Der Oberit ct.
mas Eartditiid.
,Wurum Ioll ids leu9nen," entge9.
nete rubiq Der Nnpdlt. sd mub ar.
beiten uno peroienen, i'd bote ia eint
6amilie gu De~riDrgen, uno oa neil
mar cine aiinitige Gele9eu9eit ni6t ir
lei6t BON Der 6dn0."
Sic ielbit baben uliO Elm Iebbdfte-
SntereFe -"
Der RehtsaniroIt Iiel inn in hiI
Neoe. .yBiro irgen0 Semanoes Snte.
rcTie geIhdoigt?" fra8te er niht obnt
G6Grfe.
.Goipeit i6 eS beurtDeilen fam
aueroing5 niht."
.Nun. Damn lam man mir audi tel
nen Uorpurf maden."
0amit perneiQte er Ii6 b0fli6 UNI
ginq ieine8 @e9es.
.9tuh fpIh' Elm 6u6S, Der mil
9ri'fu urD Golden auf ieinen eige
nen ..o.tJciI c1l5Qebt," bo6te 0el
Sa,-,. .ran muh Soft banten, mem
man att oieIen N,uten nidts gu idaj
fen lat.'
Ser D., GiGfuB beIuAte 3uerit Den
@ertpua5 eten, in beIIen 3uitan0 feint
@srdnosrun9 eingetreten mar. 0tr
GtabSur3t meinte. oas ein8ig giiniti9t
Momsnt mare, baB puiler eben nod
niht QeItorben Iei. IN Der &an3lei
smpfing Der 4Oiutant ieinen G6ef nit
Der Wahriht, oab bereits GeIe9romme
bon oem tommunoirenhen @enerCi unt
Dem Minilterium eingeluufen ieien, i'll
ipelhsn Ysridte perldngt un0 oos Sin
trsffen pon AommiIiipnen unge5ei9t
niir6en.
.Q0ir iperoen ia red)t o%ngne6me Be
IhGftilung baben." meinte 9err b.
SiafuB, uno Der Nhjutunt %'euF3te;
.Sebr an9enebme!"
Der Deutsche correspondent. [volume] (Baltimore, Md.) 1841-1918, 1905-10-18
0aua, Gof nnN Tanh


q 0 # d J. mittel. Sin gutea
6erartigt5 WtittcI ioQ bartn beite1en,
Dap man Qleihe 51eiIe anrbolidUre
unO Clioen0l 3uiammenmii6t uno oa.
nit ole betrefien0en 9e1euitdnoe be-
itreiht. OleI2s WtitteI ioQ bauptidhs
lid bel itdblernen ~SnItrumenten 3lpets
mdbige YerUenoung fin0en.
0efiIIte3 SemmsIbrOt +.
Die Hruite miro aG9erle6en, oas Yrot
in Der Utitts 9et6tj.t uno au5le60blt.
Tam to6t mar C6It, ri9rt Shooter
nit Gtmmeltgumen hd3u, aud einige
Wotroner. iUQt Dies in 0as uusgss
666lts Bret. lpelAe5 in W}ilh nit 81
eingsneid)t unO in Brot u~m9eOrebt it,
fugt e5 3uiummen uno bGtt Is in
S4maI3butter GELD,
Is itraqoneiii9 bereitet man,
in0em man Elm Quart 9uten Wetne'itg
nd6 gelie6en nit eipem GaIben GbI0f
feI poQ SoI3 au'to6t, i'm iiter cine
6anoooQ gepuI6ener, iriIher Gitrds
gonbtdttet QieBt uno in elmer 5loI6e
out peri6liebt. Der Sn6aIt miro 2-3
Qlp6en an Die Come geitellt. gu Ga
Ioten, ein9emodten 8O6nen un0 Our
ten, aud gu Gaucen lit oerIeIbe Dor
3itgIid.
Ser # ait A unqen i'm &c
rent oiirfen ia niht ourh oos be.
ljebte 2hls3ieben oe5 @tieoes gu Dsben
periuht lperoen. Qm beiten uno
f6neuIten tritt man pieIme6r Den
Na0t6eiler elmer 8erItau6ung emit
oeoen, penn man oas beIddoiQte GIieo
10 Iange rubig bait unb nit talten
llebcrIdldoen beoedt, Bis aller G6mer3
bel Der 8elpeNung outtaus Deri6nuns
BEN lit, porduf ulS0unn nod cine Sin
loitelung nit elmer 6lanelIblnoe 81 er:
ioI9en bat,
I'm $ ar3fIede gu emit
ferren, reibt man f%QrbloIe Gtoffe
einiQemal nit Geifenipiritu9 uno
ipGI6t Damn nit reinem g0oiier noh.
Gin0 ole Stoffe furbt9. 0onn reibt
man nit GitronenIait o0er 9ereini9tem
Serpentinipiritus Elm mo puBt NIT
fueidem 6laneQ o0er G0'tpapier mad,
bis Der Sled fort lit, Die 6leten Ial
fen 'jn audi entfernen, ipenn man Ole
ptt91'$tSn S'si'va G,, n .1asY; g., 80 It5 rS
Nv? .'"g's3S 9'' ' r.f44 "''a Syn S,,n IN ~
~ 1919 t''''7' ""' '"'
"o"0'' ""T''"I""
9trnenz st o m p 0 t. 6elne,
ntht lIberretfe Slrnen lpefo'n 9elNaI'
uno IN oem Hallerol mt oeN StIele''
ndf oben 0'lf9elleIf' l@roBe Slt"eh
tbs,lt mon) Sle metoen MI eltto5
nen1d't bettopft ooullt l'e peiB ole'peI'
uno iots NePfel nut ,5udet' mt gan
sem 3Immet Gltronenifa'e, We'Fl
utto Wa'ler 4eouNltet oo1 n'1t gu
lpel@, oamh Ne .QGr} Oleloeh. &Hll,'
g!S.'St "'|" ,< g"0l ,SG Vt 80 'n 1sn
SS65 J" o"g 3SIits einf tov" unn ois6t
-" S6oor o. h;s @irnsr
'7'
) II &c rte S.
loeIde elleh VoBIl1'H lUtt'eloe' Ct
lang Ddben, enlIerne man Dpn ne'
ubrt9sn' Ga 1on't auo o'ele oeH 0eQ'E'
onne9men. YIN @oae' NH e'nenl tun
2l9en bGBl'ReN ION lam IN 'pe"'S'n'
&o9en ote gauge @f1ealGaIl gu w.
lan9Silntll9e'oen pefteI'e"' iptIue oUI"
gar hiNt ooer oou le9' ]1lpe' 5u us
leli'9en INN. D'on n,4B stItsT lptu]sn
Sfreler III e'nen oNltten Solt3 'Vst"
uno ole1en IN etn ACKNOWLEDGEMENTS 'u'.
les gunner Qon9eH' SHt Sp.'lEtt
tam ol0 EN- lNI''9ef, n'Gl 8" puHll9
benuBter aeaet ~oet'osHoSI pStptM,
SlerpHfq nlto oet Oel"n9 ots Sggt.s
INNER lever iperoeH uro l@ntB;ta
gum '~p9en4nlltn "Gia'.E, ou,"u
Wtssi,;nns ~ Son nn6sren WoopIn
n,.A
So uPPI. :. Nu.p
0roBe 3erle9' hlun ous N~on't1V'n ~
MFR MS 1PlnS Glutt utu AlUl plNIN.
Der Deutsche correspondent. [volume] (Baltimore, Md.) 1841-1918, 1905-10-18

Snfptoltdrticr: Mobcrt @oIllhPr'$
Sallc, Nr! 1921 1923 OrIeou3
2troBc; Sm0ihmoe icoen Conner.
Itn0 gbcno; @eo. Y0bIman 0iri9ent.
.llnobbGn2i0cr @iirAcr &crcin BON
MarDIun0."
&crInmmIlmg icbcn Icbtcn Con.
ncrito0 inn Mouot in ser &orruGrt3'
Saue, Mr.. 73i, @clt2 crju0tonItr.
Der Deutsche correspondent. [volume] (Baltimore, Md.) 1841-1918, 1905-10-18

~ Sdnelloampier, nslher Dor
~ mittogs BON AOln rbeinouI
z pGrt5 fdbrt. luur 5iemlid
0iht nit ReiIennen beiebt.
The Washington times., 1905-07-30

A Way Down South" correspondent
has written so vivaciously of her ex-
periences in keeping house I'm her new
home that ! crave the pleasure of shar-
ing her story with our readers. This
pleasure must be enjoyed upon the in
staIlment plan" her letter being quite
TOO long for one issue. I shall. there
fore, clip out bits from the entertaining
pages from week TO week as l can find
space for them:
Some time ago-maybe two or three
years-one of your correspondents want
ed 10 know how to fry mush to give u
that yellow lock I do not remember
just the words used. but my idea was
she wanted it just as we used TO ffT
for a change, and that IS. when making
mush, make rather stiff and when cool.
for breakfast next morning, slice, not
too thin, dip in egg well-beaten. roll
carefully in meal and fry IN hot fat.
There are many things we must sub
stitute here in place of the things VIC
we're used TO IN Illinois. until ono never
one must. Where there's "a viii there $
way" and If we can't have So ana
~ cent butter to cook with, we can use
Other shortening in cake in the bargain;
and who would think OF eating the new
leaves from sweet potato vines for
greens? Wei, somebody that has moth
Ing else. just try them. Boil WITH bacon
The Washington times., 1905-07-30
Chicken En- Casserole.

Select q plump spring chicken. clean
Il and dress It as for roasting. Place in
a casserole two teaspooufuIs Of butter,
a carrot and an onion (both cut into
slices). two bay leaves and q sprig Of
thyme Set the casserole on the top OF
the stove for about ten minutes. or un-
I'll the vegetables are highly Drowned ia
the butter. Pour IA then a pint Of we'll
seasoned c0nsOInme. cover the casserole
closely. put 1t into the oven, and braise
The chicken for three-quarters Of an
hour If it is not young and tender It
will require longer, Tea minutes before
the time is Up add tw0 tcaspoonfuls of
sherry or madeira. and cover again. At
the end OF the three quarters OF N hour
6ran Into the gravy a dozen or more
The Washington times., 1905-07-30

a recipe for il in q letter, which is well
worth reading throughout:
I notice a request for maple syrup
from corncobs. ! am not the one who
promised it, but as l have tried and had
good results | am glad 10 help out
Get half a dozen clean c0bs from
which tine corn mas been Sheiled from
any miller or farmer. White ones are
best. as the syrup Is lighter in colcr
than when made from the red Boil
them III about three pints of water
for nfteSn or twenty minutes and use
these to make syrup. with gTanulated
or coffee sugar
! wonder Il you readers know how
nicely the delicate ruchipgs. now 81
much woTp, can be cleaned, no matter
how gTimy and sOiied. If they are not too
much ''mussed''? Simply pat them in
d glass fruit can and cover with gaso-
lene, letting them stand two or three
days. and shaking occasionally OF
course they cannot be rubbed or suueez-
ed. | forgot 10 say the can must be
fastened almost as carefully as =
fruit were in it. else the gasolene Will
eVaporate in the three days time
/ nope these two items will help
others in return for the numerous
good hints l have received
4 BUSY HOUSEkEEPER
The Washington times., 1905-07-30
Cau1ifower Soup.

One fine caulifiower, two tablespoon
fuis Of butter rolled in one of corn
starch. one onion. bunch Of parsley.
two blades of mace. two quarts Of
water, two cups of milk, pepper and
salt, a pinch OF soda in the milk. Cut
the cauIiffower into punches, reserving
about cupful OF small clusters to
put whole into the soup. Chop the
rest, also the onion and herbs. and put
on in the water with the mace. Cook
an hour and then rub through a col
ander. Return the puree thus OBJ
tained to the pot. and season with pep
per and salt AS 1t boils, stir in the
whole clusters previously boiled ten
der In hot, salted water. and left to
cool. When the soup is again hot. put
in the butter and coTnstarch; stir until
this has thickened; pour into the tur-
cen. and add the boiling milk Pass
sliced lemon and cream crackers
with it
The Washington times., 1905-07-30
Balzed Broiled Chicken.

Really young fows are necessary for
this dish. Split down the back when
you nave cleaned and washed them
Lay them fat on the grating or your
roaster, skin side down and put into a
very hot oven. covered Have ready
half cupful OF melted butter, and after
i've minutes haste the chickens well
with this Turn them as soon as the
inside has coIcred slightly; haste again
with butter; when nearly done dredge
thtckiy with Hour ana wash again with
butter, When they are brown and the
flesh IS tender in the joints. they are
done Thirty minutes should be suf-
ficient Basic frequently. and as soon
as they arc Drowned you may add a
little hos water TO 5he butter.
Take up the chickens and keep them
hot thicken the gravy. with Drowned
-four. and boil one minute before pour
ing into a boat
The Washington times., 1905-07-30
Tomato and Corn Soup.

Heat two tablespoonfuls Of butter
in a saucepan, put into 1t two hne-cut
onions. one bay leaf. ana six whole
black peppers cook five minutes with
out browning. add one tablespoonful
Of flour, stir and cook two minutes;
then one quart OF tomatoes, cut up.
one tablespoonful Of sugar, one tee
spoonful OF salt. One-quarter teaspoon
ful OF white pepper; stir often and
cook ten minutes. Next comes one
pint Of boiling water: cook FIVE min
utes rub the tomatoes through "a sieve
into 81 clean saucepan and add q pint
Of corn, cut from the cob. put 1t into
The soup and boil fifteen minutes; mix
The yolISs OF two eggs with a half cur
ful OF cream or milk. stir into th7
soup, and serve ut once
The Washington times., 1905-07-30
Green Pea Scum.

Cna quart of sheIled peas. two cup
fuls of milk two tablcspoonfuls Of
butter and one of flour. one-half tea
spoonful each Of salt ana white sugar.
and half as much white pepper one
quart Of boiling water.
Wash the pods well when you have
shelIed the peas and put the pods over
the fire in the boiling water, cook ff-
teen minutes. strain and press the
Softened pods into the water and re-
turn Ia the fire with the raw peas.
Cook until soft, when run through
your vegetable press back into the
saucepan with the water. Have ready
a rDux made by heating the butter and
stirring into IT In the frying pan the
-four Have the milk hot in another
vessel, add the TouX. cook two min
utcs- Season the pea broth and pour
into the tgTeen. Stir in the thickened
milk and serve, pouring upon croutons
OF fried bread
The Washington times., 1905-07-30

roux with as much flour. \ teaspoon
ful OF white sugar.
Season with pepper, celery salt, and
ainced parsley. Add a good pinch of
soda to the milk. Stew tomatoes and
onion together for half an hour. and
rub through a colander into a sauce
pan. Return to the fire with the boiled
rice and rice water, season to taste,
add the sugar. then the roux-rnade
liquid with . little of the hot broth Il;
boil I'D, stirring well, and pour into
a tuTeen where you nave already put
the scaIding elk and soda. Serve
while still foaming.
The Washington times., 1905-07-30
a deep god frame- FOR oils

center rib and break the leaves into
pieces.
Mix your dressing at the table by put
ting generous dishes of salt and pepper
in d tablespoonful of vinegar and beat
ing up with three tablespoonfuls of olive
oil. Then put the dressing in the salad.
and with fork and spoon turn the leaves
until each giisteas with the dressing.
Garlic is q Well-knoWn accompaniment
of many French dishes. and, If properly
used. is delicious. a garlic dressing for
lettuce is made by boiling five picked
bulbs 4 few minutes, and then rubbing
them 10 4 paste with half q teas spoonful
of capers and one anchcyy. Salt, pepper
and a spoonful or vinegar with four Of
oil make the sauce. Chill and pour on
the salad Just before serving.
And another salad dressing-for our
brother who dares not use eggs in any
form-is like mayonnaise, but without
the sign of an egg A couple of teaspoon
fu1s OF cooking mustard-the finely
ground yellow kinds mixed with a bit
Of onion, chopped as fine as possible.
and. of course. with pepper and salt
Then stir in as much olive oil as the
mustard will take. thinning with a
tablespoonful of vinegar.
When finished It should look like may
onnaise.
The Washington times., 1905-07-30
Salads and Dressings.

Salads she has every day. and she has
a dozen ways OF getting something diff
ferent up, from the simplest of lettuce
to the heavier with lobster and chicken
as the foundation
French dressing is the most usua! ac-
compartment to plain lettuce leaves,
which. by the way. should be washed
until thoroughly clean-those trouble
some little grains OF sand that spoil
sailed must be got rid of-and dried in
shaker as thoroughly as possible. II the
lettuce IS large and coarse. strip off the
The Washington times., 1905-07-30
Corn ChoWdeI.

Cut the kernels from a dozen ears OF
green corn. Peel and mince two onions
and fry them brown in three table
spoonfuls of butter IN Il deep saucepan.
Now put in the corn. four broken pilot
biscuits add a half-dozen parboiled and
sliced potatoes. Season with pepper
salt and a tablespoonful Of minced
parsley. and cover with IL quart Of boil
ing water Let all cook gently for three
quarters Of an hour, then stir IN slow
~ a ctIpful of boiling milk, thiCkencd
with "A tablespoonful OF flour rubbed
into one Of butter. Turn at once into q
heated tureen.
The Washington times., 1905-07-30
Casserole Of La.ab's Liyer and Rice.

Boil a eupful of rice in a quart OF
water until soft. Dip into this rice
two tablespoonfuls of butter and salt
and pepper 10 taste. Line a well-greas-
eu casserole with the mixture. pressing
fully against bottom and sides, and
leaving a hollow in the center Set in
cold place until stiff and firm. Mean
while, boil a pound OF lambs liver.
drain and chop fine Heat in a sauce
pan two cupfuls OF soup stock season
with d teaspoonful OF kitchen bouquet.
thiclen with Drowned -four and stir into
this sauce the minced liver. Fill the
hollow III the center OF the rice with
the liver mixture. sprinkle with bread
crumbs and set III the oven to brown.
The Washington times., 1905-07-30
Iellied Soup.

This is a delicacy unknown TO the
generation preceding ours. and which is
fast growing into popular favor
There come hot days. even In late
September, when the odor Of cookery
al noon sickcus the neat housemother
who has closed her shutters at O'Clock
a. m. upon clean, orderly rooms in the
anxious hope of preserving morning
coOIness until the evening breeze brings
respite Of suffering to the heated outer
world. y touch of savoriness that ad-
deth no caloric WithaI is impaired to
the meal by iellied bOuiliOn Of chicken
or veal. CT beef or tomato.
The Washington times., 1905-07-30

hours. Season with salt, pepper and two
easpoonfuls of kitchen bouquet then
remove from the fire. When very cold
and like a j2lly. skim all fat from the
surface OF the soup and heat TO enable
you TO strain out the bones and meat.
Return to the fige, drop in the white Of
an egg and a crushed egg shell bring
to a boil, drop in a bit of ice to check
the ebullttiOn. and, five minutes later
through a colander lined with white
haunel Set ON ice when cold until you
can have Il as iced bouillon."
The Washington times., 1905-07-30
Soups Without Meat.

In Roman Catholic France these form
part Of Fridays dinner the year
round, and play a more important part
than fish in lenten bills of fare. In
America we know SO little Of them that
the general prejudice against themes
peciaily among the laboring classes, TO
whom practical acquaintance with them
would seem to be essentials almost
eScusable- one New Jersey farmer
whose muscles were toughened by salt
pork of his own curing. eaten a least
three hundred days in the year. de-
scribed meatless soup as ''slops with no
taste into them HIS opinion was based
upon the products Of his wife's manu-
iacture.
The soup maigre. properly made. is
wholesome pal8Jable, and cooling 20
systems already OveTcharged with cal
Cric.
The Washington times., 1905-07-30
Dishes to Take the Place of RoaStS in Hot Weather

small potato balls, which have been cut
from the raw potato with a Partisan
cutter and then Drowned, or saute in
butter. AT the same time add an equal
number Of French champignons. Season
the gravy with pepper and salt, and
leave the cover of the casserole that
the chicken may brown. This should
take ten or fifteen minutes. After re-
moving il from the oven, sprinI1le finely
minced parsley over the chicken, and
send it to the table in the casserole.
The Washington times., 1905-07-30

every sort Of thing. Lobster with a rich
French sauce is u dozen times more
tooths0me than our ways of serving it.
and nobody knows how TO give aspara-
FrenChwoman.
The very herbs she uses are different.
We know a few-and use them TO death.
She uses dozens and combines them del
icately- Perhaps the greatest mistake We
make Is when we try to use these herbs
of hers and DUt enough in 10 taste. in
stead of nearly enough to blend It's
flavor with that of the dish served.
The Washington times., 1905-07-30


thing every other nation has
done, We Americans are not
TO be compared with French cooks and
housekeepers when II comes either to a
question OF economy or of combinations
that are uneTringly right
Your true F'renchwoman makes up a
soup OF apparently nothing-just bits
from here and there-and her inevitable
stock pot, fiavoring it delicately with the
great variety Of herbs OF which she has
a most intimate knowledge.
Every bit OF everything that is sea
sonable is used. and used in a matter
of-fact way that finds the most delicious
trick Of cooking it. instead Of treating 1t
apOlogeticaily-and as unappetizingly!
There is no waste in her kitchen, and
nothing Is ever allowed 30 bear the
character Of leftover. She ie past
mistress in the art of dressing, and as
clever In planning the management Of
her cuisine.
Half her cleverness lies in the wonder
full sauces she makes and serves with
The Washington times., 1905-07-30
Tomato SOUP.

One pint of tomatoes, cat mp, or the
juice from a can OF tomatoes. Half
cup OF rice boiled tender but not
broken. and Il good cupful of water in
which it was cooked. one small
onion. minced; one cup Of milk. three
tablespoonfuls or butter made into a
The Washington times., 1905-07-30
Bouillon Par Excellence.

Put together in an agate-lined sauce
pan TWO pounds Of lean beef minced.
Cnehalf pound OF lean veal. also minced.
and two pounds each of beef and veal
pounds. well cracked Cover deep with
two gallons of cold water and bring
slowly To Il boil. then simmer four
The Washington times., 1905-07-30

in the usual way, serve with vinegar or
pepper sauce. and see if they are not
pretty good.
For a good. cheap cake 1 use one egg.
one cup Of sugar, one and one-tourrh
cups of -four, one tablespoonful of but
ter and one of other shortening: one
spoonful OF baking powder. Add a little
pinch or salt. beat sugar and shortening
to a cream, beat egg well, then mix with
sugar and shortening and beat all
thoroughly Sift -four, measure and add
baking powder. Add milk or water, mix
thoroughly and bake. When | make
fTOSting for cake / add another yoIk 20
cake, using the white of one for fFOsting.
3. J. G. (FIoTida)
Will some ore who is willing to help
those in need please send a recipe for
coloring with catechu, giving full par
t!culars as to what to use with tho
catechu. and how? II would greatly
oblige one in need of information.
A SUBSCRIBER (SJ. Louis, Mo-
Referred to practical dyers. l am IA
miliar with the use OF catechu as a
medicine, but have never known il TO
oc used as Il dye. VIII you kindly send
me your address in fun. THAI infOrma-
tion may be forwarded TO you when re
CciVed?
/. ] noticed remedy I'm your columns
some few weeks ago for fumigating
houses to dispose Of bedbugs. but some