davidaulloa/AmericanStories huggingface dataset:
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
How to Cure a Cold.

Consul General Guenther OF Frank
fort, Germany, reports to the state de-
partment a new cure for n cold II
consists of a mixture of cocaine, par
anephrine and water, applied on cot
ton to the nose. 1t arrests secretions
and cures the cold, usually, by several
applications. Inasmuch as colds car
lead to dangerous diseases, it is wise
to prevent its protraction In the
case Of children, Doctor vohsen ad.
vises mothers to cut a small rubber
tube obliquely and to insert the sharp
ened end into the nose. then, by means
of a rubber ball, blow air into the
tube. Thus the secretions in one side
may be blown out through the other
side. This eases the children and al
lows them to breathe freely.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

paint il again needed for use pour OF
the water.
Warm salt water used with a brush
will clean bamboo or rattan furniture
Two teaspoonfuls of ammonia to
one gallon of soft water will clean
hard oil finished wood. Wipe dry and
polish with a mixture of two parts OF
linseed oil and three parts of gaso-
line.
Hot bread will cut as easily as cold
IL the knife used is heated. Dip a
knife in cold water before using it to
cut warm cake.
Iron stains can be removed from
marble by applying a mixture of wine
and oxalic acid and washing off with
hot water.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

In many kinds of sickness. especially
among children, boiled water Is ne
cessity. To boil it would seem a very
simple thing, and yet but few people
know how to boil it properly. The Sc
cret lies in taking good fresh water
putting it into clean kettle already
quite warm, and setting the water to
boiling quickly, and taking it right
off the stove before it Is spoiled. To
let it steam and simmer and evapo-
rate until the good water is in the
atmosphere and the lime and iron and
dregs only left in the kettle, makes q
great many people sick and is worse
than no water at all. Water boiled in
this way and favored with few drops
of lemon juice makes cool and re-
freshing drink for little sufferers.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Pointed Paragraphs,

Be sure you are off with the old love
before selecting new supply of calico
Good intentions should have ashes
tos covers--for reasons unnecessary to
mention.
With Christmas off our hands, we
are now ready for the water wagon
excursion.
Try to live right and don't worry
about how you are going to die you'll
die all right
In looking over your actions during
the last year you'll be surprised al
the number you would gladly over
look.-Chicago News.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Taking Corks Out OF Bottles.

When a corkscrew is most needed
1t is usually lost. sure way to re-
move a cork is by running the narrow
blade Of a penknife down the mouth
of the bottle, slowly turn till the blade
is turned toward the center, then bend
the knife back and the cork will come
out. To remove glass shoppers which
are glued to the bottles, place the neck
of the bottle in warm water until the
glue is softened, and the stopper is
easily removed. When not glued, yet
refuses to loosen, heat only the glass
stopper. which contracts from the
mouth of the bottle.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Ham.

The carver in cutting a ham must
be guided according as he desires to
practice economy, or have at once fine
slices out of the prime parts.
Under the first supposition, he will
commence at the knuckle end and cut
off thin slices toward the thick and
upper part of the ham.
To reach the choicer portion OF the
ham, the knife, which must be very
sharp and thin. should be carried
quite down to the bone through the
thick fat, right in the center of the
ham.
The slices should be very thin and
even, cutting both lean and fat to-
gether, always cutting down to the
bone.
Remove the skin after the ham is
cooked and send to the table. with q
tuft of fringed paper twisted about
the knuckle, and plenty of fresh pars-
ley or cress around the dish. This
will always insure an inviting ap-
pearance.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Goldfish steaks with Sauce.

Have Goldfish cut into slices about
one and one-half inches thick, dust
with salt and let stand two hours. Dip
the slices into an egg beaten with a
tablespoon of cold water, and then in
to cornmeal. Lay the slices into a
frying basket, cook in deep hot fat
and serve with tomato sauce.
For the sauce put one and one-half
cups of canned tomato, one slice of
onion. one whole Glove bruised and a
pinch of pepper together and cook
fifteen minutes. Put two level table,
spoons of butter in little sauce pan
and melt, stir in the same of flour and
when smooth turn into the tomato
mixture after that has been pressed
through sieve to take out the seeds;
cook four minutes.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
The wholesome Apple.

Red Apple Sauce-Cut in quarters
and remove the cores from enough red,
tart apples to fill a two-Quart stone
jar, cover with two cupfuls of sugar.
put on a closely fitting lid and set in
moderate oven without water. Let
cook for four hours. They will form
sufficient juice to steam. and will be n
rich red all through, and delicious.
Snow-Boil six white, tart apples
and pass the pulp through sieve;
beat the whites of four eggs to q stiff
snow, and add to the aples, beating
the mixture until like whipped cream;
sweeten to taste and heap upon a dish.
Make a custard Of the yolks of the
eggs and pint of rich milk, sweeten
and flavor, and when very cold pour
around the apple snow. Serve with
lady fingers or sponge cake.
Jellied-Peel and core tart, firm ap-
pies and pat over the fire with just
enough water to cover and sufficient
white sugar to sweeten. Cook slowly
on the back Of the range until the ap-
pies are tender but have not lost their
shape; lift out with a split spoon and
place in a crystal dish. Bring the
liquid left from them to a boil, (there
should be about pint and half). and
add to it a tablespoonful OF gelatine
that has been soaked in very little
cold water for half an hour; color
pink with fruit Juice coloring or that
which comes with the gelatine; when
cool and nearly ready to set pour over
the apples until they are covered, and
set the dish on the ice until very cold.
Serve with border of whipped
cream.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

The various kinds of steak cut from
beef include short steak, porterhouse.
sirloin, round steak, rib steak, cross
rib steak and shoulder steak.
While it seems comparatively easy
to carve steak, yet it is one OF the
meats that are most often poorly
carved. A porterhouse steak in par
ticular requires special skill.
Many think it economy to remove
the bone, separating the sirloin or top
from the tenderloin, while others in
sist that it should be left in to keep
the steak in shape. AT any rate trim
off all surplus fat before broiling.
If the meat is served with the bone
in, first separate both pieces of meat
from the bone, cut the sirloin into
strips an inch and a half wide. and
across the grain; cut the tenderloin
in the same manner and serve to each
guest piece OF each.
Large rump steaks or round steaks
should always be carved across the
grain into narrow strips.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Carving a Piece Of Beef a La Mode.

Beef a la mode. if served hot, should
be placed on a large platter Garnish
a long skewer with a ball OF carrot, a
radish, a ball Of turnip. and. if you
like, a mushroom. and stick through
the beef, or use plain, untrimmed
silver skewer.
Fill the bottom OF the dish with rich
brown sauce, garnish with pieces of
carrots cut into fancy shapes. turnips
and pieces OF celery that have been
carefully boiled.
Around the very edge OF the sauce
where 1t meets with the dish put a
thick, ropelike strip of finely chopped
parsley.
When carving. slice from the top of
the thick outside piece, that you may
have a smooth surface from which to
cut thin slices.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

Add four cups of milk to two cups
OF canned or stewed and sifted squash.
Add one egg, two crackers rolled fine,
two level teaspoonfuls of cornstarch,
one and one-auarter cups of sugar.
one-half level teaspoonful of cinna-
mon and saltspoon of salt. Line a
deep large plate with good paste and
build a rim around the edge. Set in the
oven and bake partly, then pour in the
filling and finish baking in moder-
ate oven until firm like a custard
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
auiek oven. Work as rapidly as pos
sible while making.


Remove the rough outer leaves from
a cabbage and put ii into boiling wa
ter just long enough to wilt the good
outside leaves SO they can be bent
back and the heart leaves taken out.
Chop the part taken out with three or
four stalks of celery and one-half cup
of sausage meat If the cabbage is
rather small, more If large, then add
two rolled crackers and fill the cab
bage with stuffing. Draw the outside
leaves round and tie some cheesecloth
round to hold all in shape. Cook in
boiling water until tender and serve
with a butter sauce.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Celery Bisque.

Chop fine sufficient celery tops to
measure one pint; put them in a sauce
pan with a quart of water and sim
mer slowly for Is minutes; drain and
press perfectly dry. Put this In a
double boiler, add quart Of milk and
four level teaspoofuls of butter rub
bed with four Of -four; stir thick and
smooth and add about 80 oysters that
have been drained and washed Cook
until the gills curl. and serve at once.
seasoned with salt to taste. This
quantity will serve about twelve per
sons.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Orange Shortcake.

Sift two cups of flour with salt
spoon of salt and three level tea
spoons of baking powder. Rub in one
quarter cup of butter and milk. which
will make soft dough. Butter a thin
sheet, turn in the dough and pat out
to fit the pan and bake in a hot oven.
Split the cake with a hot knife and
fill with orange pulp, cut fine and
sweetened
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Scalloped Cheese.

Fill nearly full buttered pudding
or baking dish with alternate layers
of soft crumbled cheese and bread or
cracker crumbs. Make a sauce OF half
a pint Of milk. one beaten egg, level
tablespoonful butter, salt and pepper
pour over the cheese and bread and
bake twenty minutes.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

Cream one-half cup of butter and
add one cup of sugar. Add the yolks
of four eggs well beaten and one-half
cup of milk alternately with one and
two-thirds cups of flour sifted with
two level teaspoons Of baking pow
der and last one teaspoon of vanilla.
Bake in a square pan and cover with
a boiled icing; mark into squares and
press half an English walnut meat
into each square.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Household Hints.

Meats or soups should not be COW
cred while hot.
Whiting and sweet oil mixed to a
paste and rubbed on silver with a piece
of flannel will brighten it. Wipe with
a soft cloth and polish with chamois.
To keep on open pail Of paint fresh,
stir 1t we'll to dissolve all the oil, then
fill up the pail with water. When the
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
COOKING RECIPES.
JuIienne SOup-Rabbit Recipe.

Take two quarts of clear stock with
very finely shredded cabbage and on
ions. little turnip, green peas, string
beans, lima beans and green vegeta-
bles in season, boiled separately.
When done put into the pot stock,
giving all a boiling together, season
with salt and pepper.
Add caramel or kitchen boQuet for
coloring as well as flavor.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Potato Boats.

Wash large potatoes and scrub witt,
brush. Bake and cut in halves
lengthwise. Take out the inside with
out breaking the skin, mash fine and
season with salt. butter and pepper.
Moisten with a little cream and beat
until white and light Fill the potato
shells, set them side by side on a pan
and brown the tops in the oven. Leave
the potato roughly piled in the shell
and not smoothed over.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Steamed ChocoIate Pudding.

Cream one-half cup of butter with
one cup of sugar. add one cup of milk.
Melt one square of chocolate over hot
water and add to the batter with two
cups of flour sifted with two level
teaspoons of baking powder and LOST
the stiffly beaten whites Of two eggs.
pour into small baking powder tins
and steam one hour. Serve with liquid
sauce.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
CARVING.
A Beef's Heart.

The heart should be placed in the
center of a large platter, removing
very carefully the strings and skewers
used to hold the filling.
Fill the bottom of the dish with
rich brown sauce. to which has been
added fiagolets, and edge with TRAN
gular pieces of toasted bread.
Carve in small, thin slices directly
across, beginning at the top.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23

Beat one egg light with ens-half cup
Of sugar for several minutes. Add a
few gratings of nutmeg. one-half CUP
Of milk and one and one-half cups Of
flour sifted with three level teaspoons
of baking powder. Fry in deep hot
fat in teaspoonfuls. drain and roll in
powdered sugar.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Tongue

To carve tongue, it should be cut
crosswise, the middle being the best;
trim off the ragged thick end and re-
move the little bones.
Cut in very thin slices, serving
portion of the under fat with each
slice, thereby improving its delicacy,
making it more tempting.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Latest Longworth Ide. in Gowns.

Preference for the round skirt and
half train, with a full house effect in
the bodice, is shown by young Mrs.
Longworth in her gowns for dinners
and receptions. One exceedingly be-
coming evening gown is OF point
d'esprit over peach bloom, the skirt
full around and ending in a gradu-
ated ruffle, which reaches almost to
the waist line in front and becomes
narrower in the back. The bodice "a
of net with insets of lace and passe-
menteries, loose from the edge and
covered with bertha OF fine lace
draped zouave fashion, with the ends
caught in the back with q large dia-
mond buckls.-New York Press.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Hot Tea Mullins

To one quart of well risen bread
dough add a rounding tablespoon each
of sugar, two-thirds cup Of currants
Mix well and let rise again. Shape into
small rolls, let rise and bake. Serve
warm with butter.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
WEDNESDAY, JAN. 23, 1907.

dish of evaporated bran and skinned
milk and a cup of imitation coffee
with condensed cream. This is a won
derful flesh reducer, and is said to
stimulate the digestive apparatus i'm
meas urably. 1t will make you a child
again, and so whets the appetite that
within thirty seconds you will feel as
If you had never eaten a thing in your
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Fish in Mold-a Norwegian Recipe.

Fish in Media Norwegian Recipe.
Boil one large firm meated fish, not
quite done.
Skin and remove the bones, put the
skin. bones and head back to boil
down strong. Have one cup Of milk
and three cups of cream.
To one large soup plate of fish
meat put two tablespoonfuls Of pota-
to flour. pound half an hour, adding q
dash of nutmeg and tiny piece o.
mace; as it is pounded add tea
spoonful at time of milk, cream and
fish essence.
Put in a mold, place creased paper
over top. bake in a moderate oven in
pan of water. When turned out OF
the mold dress around with truffles
and serve with pink shrimp or lobste,
sauce.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Rice With Mutton.

Line buttered baking dish with a
wall of rice about an inch in thick
ness. Fill the center with cold roast
or boiled mutton, chopped rather small
and free from bone and gristle. Sea-
son to taste with salt and white pep
per; add little onion juice and gravy
to make slightly moist Cover with
layer of rice and bake, covered, in
moderately hot oven for half an
hour Remove the cover. spread light
ly with butter and brown.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Shrimp Sauce.

One pint of shrimps, half pint melted
butter, essence Of anchovoy one tea
spoonful, pinch of cayenne.
Mix the essence of anchovy and
cayenne with half pint Of melted
butter, add the pint of picked shrimp
to the melted butter when boiling,
then set it to one side of the fire until
the fish are heated through, but do
not allow to boil again.
very little piece of lemon i'm.
proves this sauce.
Two vegetables are all that are now
served with the meat; it is well to
have potatoes for one.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Potato Som.

When ! can think of nothing in the
world to cook l make potato SOUP"
explained the lady as she handed over
the dish Of soup. Potato soup is
something like that rag, bone and
hank Of hair" story which we read
about-something nice made out of
nothing. The advantage of making
this palatable dish is because it takes
so little to make it. Pare and slice
three potatoes of medium size, one
onion and place in the saucepan with
one quart of water and a little salt
and pepper. Parsley adds to the flavor.
When the potatoes are done, mash
some of them with a fork, add butter
as large as walnut, one pint of rich
cream, and stir in one spoonful of
Drowned flour. Make drop dumplings
with one egg, half as much water, a
pinch of salt and one-fourth spoonful
OF baking powder. Drop the dumplings
from spoon and cook until they come
to the top OF the soup.
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Hot baking Powder Biscuit.

Measure two cups OF sifted pastry
-four and sift twice with four level
teaspoonfuls Of baking powder and
one-half Of level teaspoonful of salt.
Rub in rounding tablespoonful OF
butter and mix with three-ouarters
cup of milk. Put onto a Toured board
and make up quickly into Biscuits.
making them small. and bake In .
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Braised Beef.

Use braising pan or a kettle with
a close fitting cover and cover the bot
tom with a layer of thin slices of salt
fat pork. Add one-quarter cup each Of
carrot, turnip, celery and onion, all
cut fine, then lay in a five-pound aitch
bone and dredge with salt, pepper and
-four. Cover and cook without water
for half an hour, then add two cups
OF boiling water and haste the meat.
Dredge again and cook until the meat
Is tender, then uncover for half an
hour. While cooking the meat should
have been dredged as often as every
quarter OF an hour. then covered close
ly again. Strain the liquid in the pan,
thicken with a little -four and cook
FIVE minutes This will make an in
expensive piece of meat tender and
sayory
The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-01-23
Spaghetti and Tomato Sauce.

Cook one-quarter pound OF spa
ghetti in three quarts OF boiling sailed
water untll tender when pressed
against the side Of the saucepan. Put
the ends OF the unbroken spaghetti In
70 the boiling water and as It softens
coil 1t round until all of II IL under
water. Drain in a colander and rinse
with cold water. Mix with a tomato
sauce, turn into baking dish and
cover with buttered crumbs and one
quarter cup Of grated cheese. Set in
| the oven to brown.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1907-02-05
MONTHLY SUMMARY.

Monthly meteorolog ical summary fur
snished by station at. Bismarck, N. D.,
for month of January, 1907:
Temperature.
Highest, IS degrees, on the 23d; low
est, IS degrees below, on the 18th.
Mean for this month in 1875, 10;
1876, 9; 1877, s.; 1873, l8; 1879, 8; 1880,
IL; 1881, o; 1882, 10; 1883, 2; 1884, 8;
1885, Ii; 1886, g; 1887, S; 1883, 6;
1889, Is; 1890, p; 1891, "a; 1892. Z;
1898, s; 1894, 8; 1895, q; 1896, 8; 1897,
s.; 1893, 10; 1899, 9; 1900, 10; 1901, Is;
1902, IA; 1908, Is; 1904, S; 1905, 2; 1906,
ia 1907, s.
Mean Of this month for 50 years, s
degrees.
Precipitation.
Total this month, 1.O1; snowfall, 14.7.
Greatest precipitation in "a hours, 4
on the 18th.
y Snow on the ground at end Of month,
10 inches.
otal precipitation this month in 1875,
1.13; 1876, 3.78 1877, 1.64;; 1878, trace;
1875, Is; 1880, 8 1881, SO; 1882, %;
1888, IS; 1884, IS; 1885, 81 1886, .62 ;
1887, .95;; 1883, 90; 1889, s J. 1890, 3;
1891, o5; 1892, 80; 1893. 10; 1894, p;
1895, 80 1896, 81; 1897, Ill; 1893, q;
1893, 09 1900, %; 1901, 03 1902, .O5 !;
1903, s2 1904, So !; 1905, 81; 1906, II /;
1907, 1Ol.
Average Of this month for 50 years,
81 inch. M
Excess Of this month as compared
with average Of SO years, AZ inch.
Wind.
Prevailing direction, northwest; av-
erage hourly velocity, 1877; maximum
velocity (for five minutes) so miles per
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1907-02-05
Francis & Warren

Senator Francis Emroy Warren was
!. born At Hinsdale, Mass, On June 20,
1874 He served in the assachusetts
volunteers during the civil wal from
1852 until 1865. He continued Is BE-
engaged IN farming and in stock. rails
Ing N Massach usetts until 1853. when
ne went 70 Wyoming, where he began
farming and the raising Of cattle on 4
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1907-02-05

three daughters the Princess Louise,
born in 1858; Princess stephaine, born
IN 1854, and the Princess CIementine,
born in 1872. King Leopold - granted.
an annual income by the estates OF
Belgium Of 100000 d year, which il
called his civil list. He Is, however,
Immensely wealthy from stock buying,
and is now most prominent before the
world as the head of the Congo Free
State.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1907-02-05
.s First publication, January Is, 1907
CITATION HEARING PETITION FOR
APPOINTMENTS ADMINISTRAT q


APPoINTMENTOF ADMINISTRATORS Il
State of North Dakota, County Of Burleigh.
SIS. % EJs 81 f
In county court, before Hon. NJ. ]. Mckenzie,
judge. u
In the matter of the estate of Amanda Ander-
son, deceased. g5 }8 3s%
Charley A. Anderson, petitioner, VS.. Clara M.
Anderson and Bertha Wallin, respondents.
The State of North Dakota to the above named
respondents and all persons interested in the
estate of Amanda Anderson, deceased:
You and each of you are hereby notified that
Charley A. Anderson, the petitioner herein,
has flied in this court his petition, praying that
letters of administration upon the estate of
Amanda Anderson, late of the township Of
Logan, in the county of Burleigh, and state of
North Dakota, deceased, be granted 10 him, the
said Charley a.. Anderson, and that the said
petition will be heard and duly considered by
this court on Thursday, the 2fst day OF ffebrnI
airy, a. d. 1907, at two o'clock In the afternoon
of that day, at the courtroosns of this court in
the city of Bismarck county of Bnrleigh and
state of North Dakota, and you and each of you
are hereby cited to be and appear before this
court at said time and place, and answer said
petition. and show cause if any there be, why
the prayer of said petition should be grant
ed. s I-}.s ~ i3sssE 4ss#s8 5s3j4i
By the court, # E5 :s 5Ss vi
[seal of County Court 5s.5
NJ. j. MCKENZIE,
Judge of County Court.
Dated the 14th day of January, "A. d. 1907. III s
Cochrane & Taylor, Attorneys for Petitioner. VA
Bismarck, N. ID. 4z 5&as n