davidaulloa/AmericanStories huggingface dataset:
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Information Requested.

l. What is the best material for dish
cloths?
2 Can you give me a recipe for may
onnaise without using crcam2 / cannot
get "a good flavor to my dressing unless
L use either sweet OF sour cream.
8 What length shall l make my first
tablecloths?
L. Is green or black tea the more
heaIthfUl? s. 3. NJ.
J never use a dishcloth myself. but
invariably a mop. For my servants.
who refuse the convenience OF the
mop. l provide coarse kitchen towel
ing, cut into short lengths and hem
med
p Cream is seldom used in genuine
mayonnaise. Make it with a raw egg.
a half pint to a pint of oil a tea
spoonful of lemon juice a tablespoon
ful of vinegar, and salt, pepper and
mustard 10 taste. Stir the oil into the
egg with a fork. drop at a time
until the mixture thickens, then add
more rapidly. Put in the vinegar and
seasoning when the dressing is very
thick Have all the utensils very cold
g. The length of the tabieclOth must
be decided by the size OF the table
The cloth should be long enough 20
hang down at least half yard at each
end.
t. Green tea is generally considered
to have a stronger and less beneficial
effect upon the nerves than black tea.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
a Few Suggestions.

Enclosed please md few household
suggestions which / gladly place al the
service Of the exchange, il YOU think
chey are worth printing.
J. OH OF paraihne makes a hne furni-
. A teaspoonTul Of I've in a boiler Of
clothes VIII whiten them nicely
8. Vinegar and salt worked into a
paste viii clean brass faucets beauti-
A. Young mothers whose babies have
what is called cradle can on their
heads viii md that after one nights
soaking of the scalp in olive oil. THE
scurf may be combed out easily the
next morning FRIENDLY (ChIcagoD
The olive oil is a good thing for the
removal OF the obnoxious '-Scurf from
the tender scalp 1 shall never forget
my horror when il appeared urOn the
head OF my first-boTn. I was passing
proud Of his crop of gOiden-broWn Curls
and washed il carefully daily. How
what looked ike dandrum could have
accumulated was mystery and NOR
uncation- Fine combs had not then been
condemned by nair dresSers. ard ] So
cured one surreptitiousIy. smut my
self up with my bouny boy and tried
10 comb out the "danerUff. The baby
cried piteOuSly. but ] persevered and
established raw place upon his head
which did not heal for weeks
In my distress 1 did what I should
have done at first-consRted my moth
or. who had brought up seven children
She prescribed butter-iust the plain
dairy variety Of butter One application
cleaned the scalp perfectly OF what. il
/ recoliect Alright. We called mold q" Ii
was a fitting name fOr IL The butter
was rubbed into the scalp overnight and
left until morning. Then IL came of
IN the bath. bringing the mold with
II. No COmbing was necessary.
] commend the household remedy con
fdently 20 the mothers OF babies SINH
larly afflicted And don't touch the
soft "moldy' spot with a comb, be Il
fine or coarse
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Home Cured Dried Beef.

Buy the round after the bone is re-
moved-about five TO eight pounds make
pieces Of good size-and make a paste
OF fine salt mOlasses and saltpeter. To
every quart o. salt use a level teaspoon
ful Of saltpeter and add enough mo-
lasses TO make a paste Rub this all
over the beef and then pack tightly into
a tub and pack more paste around IL.
II YOU have not tub use some other
vessel that VIII not leak Place q
heavy weight stone viii dO-upOn H.
In twelve days take the beef out and
hang IL out OF doors until dry When
this stage IS reached rub 81 well with
boraX-this wiz keep t. from getting
mOldy-anG hang IL in a dark closet.
If the beef should get too hard and
dry before using, wrap IL up in a cloth
Wrung out in hot water and lay IL on
the cellar floor. This process repeated
once or twice viii mOisten IL nicely
About six weeks ago I cured four
pieces-rhlrty-siX pOuuGs-and find q
splendid I do not care for butchers
dried beef. as IL always tastes of the
smoke II YOU are going 10 cure some
this spring, before hanging IL out place
81 in thin muslin bags 10 keep the flies
from blowing II
r. II. tHarnersVile y j.
Beef prepared fl this way is a very
different thing from the 'embalmed
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Orange Marmalade.

Take the skin from twelve large
oranges. Before the skins have time
TO harden into dryness. remove the
thick white lining and shred the outer
yellow peel with sharp scissors into
thin strips an inch long. Leave these
in cold water while You slice the pulp
of the fruit thin, removing the tougher
membrane and all the seed. While YOU
are about the work an assistant should
prepare two large grape fruit and one
lemon in like manner. Leave the skins
in water-which must be very cold-un-
til the prepared pulp is ready. Put pulp
and peel together, draining the peel
free Of water, and set in a cold place all
night.
in the morning measure the juice
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Berry Marrnalade.

For each pound of capped and weighed
berries allow three-duarters Of pound
Of white sugar. Put the berries INTO the
kettle and bring 10 a steady boil Keep
il up for half an hour. then dip out all
the juice that will come away without
squeezing the fruit and add the sugar
20 the berries left in the kettle Do not
be afraid Of getting the marmalade too
dry. The sugar will make syrup enough.
Cook Tor half an hour after the contents
OF the kettle begin to boil again and
turn. boiling hot, into tumblers or JAYS,
sealing at once.
Make jelly of the surplu sjuice you
have dipped out.
Both manufactures may be carried on
az the same time.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
German Preserved Strawberries.

BY this name are known TO sellers and
buyers the singularly delicious straw
berries put up I'm narrow, tall jars.
Prepare the berries as for preserving
in the usual way. and put them with an
equal number of pounds of sugar IN
the kettle. Bring to a gentle boil, keen
this up for one minute, and transfer the
fruit with broad. perforated skinner
to several large platteTs. Cover with
panes Of glass and set in the fun heat
Of the sun. Leave them there all day;
take in at>sunset and put out again on
the morrow. Meanwhile. boil down the
syrup until rich and clear. set away,
and on the third day put it back on the
FIRE. When hot add the berries. boil
for five minutes and seal in small jars.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
AO5hy Bag L5afl1l Hrcfnalzz8

cook steadily for half an hour. Take
out the berries. a few at a time. not 20
crush them, with a broad, perforated
skinner Spread upon large platters
and set in the sun while you boil the
syrup left in the kettle fast and hard.
II should be quite thick in half an hour
unless the berries were too watery Re
turn the berries 20 the syrup. and let ali
boil up once. Fill small glass Jars with
the hot preserves. Have them very full.
as the contents will shrink in cooling
Seal while not.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Pecipe for Wine Soup.

II &C. with sincere pleasure that J
send the recipe for wine SOUP. OF which
wrote some time ago.
one tablespoonful of -four butter the
size of ar egg; half a cupful OF milk
sugar TO taste one cupfui of hot water
Brown flour and butter and add gradual
ly the not water. milk. and sugar Boil
all together. remove from ELe fire and
stir in Three-quarteTS OF a glass Of
white wine OF sherry. one Wcll-bea1e1
egg, and half cup of cream. Season
with cinnamon 20 taste. II is excellent
for invalids and for nursing mothers
1t may be drunk either warm or cold.
MRS. II. r. 5 Buffalo y. y.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Preserved Strawberries.

Choose fine, firm berries for preserv-
ing. The smaller and less sweet may
be made into marmalade. 1t is we'll
on this account 20 make marmalade on
the same day Cap the berries handling
lightly not TO bruise them. Allow a
pound Of fruit TO one of sugar Use the
best grade Of sugar in preserving.
Wash and drain the berries, not shak-
ing the cOlander. yet letting all the
water drip that viii come away. Put
a layer OF fruit into the kettle; cover
thickly with sugar. and fill the kettle in
this order. Cover and set at the side OF
the range. where It Will heat slowly for
the first hour. Quicken the boil and
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

strainiEg the pulp through 4 Colan-
der, and mix with the liquid a pound
of sugar for every pint. Return the
juice TO skins and pulp. Put them
over the fire and bring 10 a slow boil.
Simmer quietly until the peel is clear
and tender. Then add the sugar and
cook steadily for forty-five minutes
longer. The peel should be translucent
and the marmalade a clear golden Jelly
This is truly exquisite conserve if
properly made Not even the famous
Dundee marmalades surpasses il.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Preserved Cherries.

Get large tart cherries. Extract the
stones. saving the juice that escapes
in the operation. Put the sugar into
the kettle with the juice and bring TO
a gentle simmer. Then add the fruit.
cook for half an hour. take the cherries
out with SKINNER and spread on
broad platters in the sun Boil the
juice thick, Swimming as the scum rises.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Cow Won't Drink.

VIII any readers of the Corner tell
me what to do for a COW that will not
drink2 have given her plenty Of salt.
and stil she refuses 70 drink. She is
not ailing in any way that I can see.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Preserved Rasnherries-

The large yellow and red varieties are
best for preserving. although the smaller
kinds and wild black caps" make good
marmalade. Cook exactly as directed
in the recipe for preserving straw
berries.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

beef style Of meat that comes 10 Us
i'm tins or cartons In this day OF
authorizations it is a comfort 10 know
lust what goes into preserved food
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

In an hours time return the cherries TO
the syrup, cook slowly for fifteen min
utes after the hon begins anew, and
turn hot into Jars.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

EXCHANGE

- -R Corner has become q refuge
for me in my oft-recurring
needs. Besides being a house
mothers exchange IL brings
to the suffering so many benefits for
sweet charity's sake that am emb0ld-
ened 90 make an appeal in behalf Of a
worthy shut-in. What 1 would ask is
this: Have not some OF the readers OF
the Corner an invalid chair. perhaps
stored in the attic because. happily. now
useless Go any member of the family
IF SO. may IL not be given TO a perfect
ComOt2r ataNia. who can never be cur
ed?
He is a worthy young man with a wife
and one child. The wife's work is
their sole support. supplemented by the
kindness of plying neighbOrs. They are
liberal and attentive but this is a case
Of several years standing.
borrowed a chair for him. but il is
now needed by tho owner. and I can
see that the invalid is sorcly grieved
at the prospective loss Il viii De hard
for him to so back TO the comfortless
chair he exchanged for the borrowed
one a while ago.
tie y a great reauef OF good DOCKS
Anyone who has reading matter that
can be spared viii do a kindness in
bestowing it upon him
I venture to inclose the cripples ad-
dress Mrs. A. A Stockton, I'D.
Prominence is given 10 the above let
ter because the case is sad and urgent.
and. with the best intentions. 1 find
prompt reply TO my many contributors
impracticable. This is one of the dis
advantages of a weekly service. And
1 would fain make this Corner a gen
uine service in the highest and best
sense Of the world.
VIII readers who can help the help
less sufferer write to me without de-
lay for his address?
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
BREAKFAST.

Friday.
BREAKFAST
Fruit, EluSh, and cream. hUets Of
founders, pOpovers. toast, tea, and cof-
fee
LUNCHEON.
Stuffed sweet peppers with gravy.
stewed potatoes, baked toast, fruit salad.
crackers and cheese, berry shOrtcake,
chocolate.
DINNER
Drowned potato soup, boiled halibut
with egg sauce, asparagus, mashed po-
tatOes. tomato and shrimp salad thin
brown bread and butter. berries ard
cream, black coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Friday.

eggplant. scalloped sweet potatoes. berry
pudding with brandy sa,,ce, black coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Books for ..Shut-ins.D

If you know of any "shut-ins" who
would be glad TO receive some books
on fancy work, likewise a few patterns
for Stamping. please let me know
through the School for Housewives.
MRS. S. Charles City. Iowa).
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
DINNER.

Potato soup with croutons "a left
over, corned beef with caper sauce
young turnips, beets, meringue custard
pie, black coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
She eats heartily. but she IS thin, and
fancy it is for want OF water
NJ. /. X cortland, ILL

The case is beyond me, Our COWS
drink all the water they can swallow
and several times a day. Il Is certain
that a thirsty COW must 90 CRY IN
short time. no matter how juicy the
pasturage IN which she rOams. VII
some practical. charitable farmer and
dairyman some 10 the aid Of our per-
picked COW OWner2
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

TuesdGy.
BREAKFAST.

Fruit, hominy and cream, mince Of
veal with pOacb ed eggs Qeft-over),
brown and white bread. toast, tea and
coffee.
LUNCHEON
Kippered herring. potato biscuits,
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
DINNER
Saturday
RREAKFAST
LUNCHEON.

Berries, scrambled eggs. fried mush Ca
left-over, rice mullins. toast, tea and
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

Do you know that you have not sent
me your address In full to accompany
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

Dreamed hahbut "a left-overl. to-
matoes stuffed with corn. souh1e Of as
0aragus Ga left-Over), sugar gingerbread
and American cheese, tea.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Thursday.
BREAKFAST

AINA<<AANH ~ l.
Berries, cereal, and cream. breakfast
bacon, boiled eggs, toast. tea, and coffee.
LUNCHEON
Cheese omelette, tomato toast. steamed
corn bread, potato salad, crackers and
cream cheese, cream cake tea
DINNER.
MacarOni soup with ParInesan cheese,
sliced lamb fried in batter q left-over)
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Monday.

BREAKFAST.
Fruit. cereal with cream. bav.on and
eggs. French rolls. toast, tea ard coffee
LUNCHEON.
Cold duck "a left-over) souffie Of
green peas Ca leftover, asparagus salad
Ga left-over). baked potatoes, stewed
rhubarb. cake, tea.
DINNER.
Clam broth with whipped cream, veal
outlets. stewed tomatoes stuffed sweet
potatoes, cherry pie. black coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
Sunday.
PRE- ST

BREA X FAST.
Oranges. rice porridge and cream.
creamed salt mackereI. graham biscuits,
toast tea and coffee
LUNCHEON.
Cold lamb "a leftover. hashed pota-
toes cucumber and tomato salad, Char
lOtte russo. chocolate.
DINNER.
Tomato soup. roast duck. green peas
asparagus, queen of puddings, bstcb
coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26

Wednesday.

BREAKFAST.
Grape fruit, bacon and fried green
tomatoes, fried homiuy Ia leftover.
white bread, graham toast, tea and cOf-
fee.
LUNCHEON.
Beef stew Ga leftover. spinach a Ia
creme Ga leftover. fried potatoes. water
cress. ana egg salad, small cakes and
marmalade, cocoa
DINNER
Pea and tomato so1p "a left-over).
stuffed shoulder OF lamb. string beans.
rice croquetteS, fig pudding, black coffee.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-26
FAMILY MEALS FOR A WEEK

white and whole wheat bread. toasted
crackers and cheese, radishes, hasty
cornstarch pudding and hard sauce, CO.
Goa.
DINNER.
Pea soup praised beefsteak, creamed
onions. spinach. Strawberries and cream,
cake, black coffee.
The Barre daily times. (Barre, Vt.) 1897-1959, 1907-07-11

lands WAY OF
SERVING JUSTICE.
Man Sentenced to Prison Gets Two
Two Months Freedom to Earn For
FannilY.

Chicago, III, July lt.-Judge Lands
Of the U.utcd states district court, Be-,
fore whom John D. Rockefeller was
hauled, has his own ideas about admin
istering justice. A young mail carrier,
who pleaded guilty to5the crime Of riil.
ing a letter Of a few hundred dollars.
stood before him to Be sentenced. With.
out bail ard nothing more than his word
81 honor 70 insure his acceptance Of the
punishment melted out Ia him By the
court the young man was given two
months Of grace, after which time he
is expected to walk into the front door
OF the Bridewell and ask Warden Whit.
man to lock him up for year.
Meantime John +. AIcCalfrey, 90 years
old, the man in whom Judge Lands
has so much confidence, is struggling
with might and main to earn enough
money 50 that his sick wife. Maggie.
and her baby viii not suffer more than
is necessary during his term Of eonfne.
ment.
MeCaifrey SAYS that the Judge has
not made a mistake that on September
o. at 10 o'clock IN the morning he win
report at Bridewell.
The Barre daily times. (Barre, Vt.) 1897-1959, 1907-07-11

could not expect the favor Of God on
his cause so long as he tolerated slav-
cry. When the spokesman had ceased
Mr. Lincoln inquired,
How II my legs has Sheep
The speaker raised his hands and
the whole body of the delegation
showed signs OF disgust, as much as to
say: I'VE always heard be was a buff
foon.' But the speaker answered.
why, four, Mr.. President"
"Now,' said Mr. Lincoln, III you call
a sleeps tail 4 leg how many legs
would he havetr
The answer. OF course, was five.
"You all agree to thisG" said Mr., Linz
coin.
They nodded assent.
NO" said the president, "you are
wrong. A sheep has only four legs.
and calling his tail a leg does not make
1t leg. And for me to declare that
the slaves shall be free will not make
them free before the country isready
for It."
The Barre daily times. (Barre, Vt.) 1897-1959, 1907-07-11
THINGS THEATRICAL.

Clara Lipman Is adapting French
play for the use Of her husband, Louis
Mann.
'sThe Chorus Lady" with Rose Stahl
In the leading role Is to be presented
In London next season.
Clara Hummer the composer Of
"Noah's Ark" is a relative OF William
Gillette and grandniece Of Harriet
Beecher stowe
Theodore Burt Ssyre author OF
eileen Ashore" has completed a new
play which is to be brought out by
Chauncey olcott next season
Charles Hawtrey Is to be cast as the
hero in Louis n. parker's new play,
MIR. George" wnen It is presented az
Che Vaudeville theator. London.
Guy Coombs, who was member OF
the 0dbtte Tyler stock company last
year aud who during the past season
was with Lena Ashwell Is now mem
Der Of the Columbia theater stock com
pany Of Washington.
The Barre daily times. (Barre, Vt.) 1897-1959, 1907-07-11

This Is an invitation that You simply
cannot afford to ignore. I'D tell you
why.
I'm going to feed you on food that
helps digest all other foods-a food that
stops the sharp pangs Of dyspepsia in
two minutes by the watehn So swears
MIR. Henry Gray and many, many others.
A food that made Assistant Postmas-
ter Estes feel like a tworyear-old in a
clover pasture"
A food that makes brain IN five hours
and blood in four
a highly nutritious, stomachie food,
made from the pineapple, and the paw
paw melon. figs, oranges, celery and h
few other good things for the nerves,
stomach and bowels.
You may be starving your blood and
brain in the midst Of plenty. IL isn't
how much eat that counts, but it's how
you digest the food you eat.
You can't get steam out of water
without fire; you can't get brain power,
neye force and blood corpuscles out of
food without Digestion
Thousands hack sufficient vital force
and don't know WHY.
dluhN hlllAh tffe1 neti y AuhtEs AVN
cation OF change OF. scenery But they
don't. It's old indigestion that's the
matter with them, and six days use Of
my Biscuit viii prove it. &
They don't get the strength out of
their food. Its like running corn
through mill with the rollers too wide
apart the corn goes through, but the
mill doesn't grind.
Don't think You must have pain to
have indigestion.
Lack Of tlesh, too much fat, pimples,
blotches, sallow complexion, lack of
nerve force, impoverished blood, insom-
MIA headache, weak brain power, may all
be due TO faulty digestive process either
in the stomach or bowels.
Eat my Biscuit along with your other
food for 4 week and lind out how your
digestive organs are working. If the
Biscuit helps YOU greatly, gives you more
force, strength and brain power, you may
set it down that your stomach, liver and
bowels are doing their duty.
Only yesterday your head may have
felt dull and heavy; YOU had the
blues n were cross, nervous or irritable;
everything seemed TO go wrong and you
couldn't tell why.
It's ten To one it was old dyspepsia
slyly getting in his work, not enough to
The Barre daily times. (Barre, Vt.) 1897-1959, 1907-07-11
| Invite Every Man,
Woman and Child Here
Every Person Of Barre to Eat With We
Today at Wy Expense

cause you pain, but Just enough to dull
your brain. rob you Of vitality, upset
your liver and deplete your nerve force.
Maybe vou don't think so, but Just try
one package Of my Biscuit, and see if
they don't change 'blues' To b bright,
CHEEKY red make the old world laugh in
merry giee and put yigor and vim in
your life again.
National Bank President kinner of
Olean, N. ri, had stomach trouble 50 bad
tina he had to live on matted milk and
even that caused him pain He ate three
Biscuits and went to eating his meals.
Sounds Ike 4 miracle. Well, | have AIT.
kinners own letter tn that effect.
M, G Roach Of Horneil, N. VI, says
he hadn't been able 70 work for several
years had dyspepsia 10 bad. After eat
ing my Biscuit two weeks he got po-
sition and went to work. Says he can
eat anything now and feels "tip-top.'
This Is only two Of hundreds.
MIR. Dyspeptic, have you ever heard
sof the wonderful Biscuit that talks. that
really tells YOU itself what 1t can do
That's Neal. Five minutes after you
lat IL the Biscuit begins ID unfold IT'D
virtues, and ii will by actual demonstra-
ton Prove to you more in regard to its
merits in ten minutes than could
probably maze you believe II | wrote
and read you ten books A. large as the
dictionary.
ut seems like dream" swears Mr..
Charles +. Bowman. Gave me relief III
three minutes, says Mrs M. H. Crutten-
den Stopped my pain IN two minutes
swears Mr.. Joseph Fentiman.
You may know some of these people,
or know somebody who knows them. I'll
send you their pictures and their full adj
dresses if you want them. so that you
can find all about my Biscuit and the
wonders it has wrought
Probably you are now thinking
whether all this can be true. Stop it
Get up and 20 to Ricxert & Wells, Of
the Red Gross Pharmacy, Barre, VT, and
get some Of my Biscuit at once and let
them prove what | say.
Theyare your fellow-townsmen They
will give You their own positive guaran-
tee that If my Biscuit doesn't reach your
case, back your money goes and no
questions asked. Or, II you wish, viii
send YOU absolutely free one large 25c
package Of my Dyspepsia Biscuit if you
will send me 4 cents to pay actual cost
OF postage. Cut out and use coupon below.