davidaulloa/AmericanStories huggingface dataset:
The Washington bee., 1908-07-11
90 I7sa IlslII lssEzaEg-s..-
LORE OF THE FRYING PkN.
ihy This Method of Cooking is 8
Often Unsatisfactory.

probably more f"2ee .acnr -my f..
-own in methods OF frying than j.
ny other form of cookery. Cookin,
. a little fat is not frying and anon
4 -Oks is called sauteing word adapt
! d from the French saute, meaning TO
cook in a little fat This method,
which to the amateur seems the
, easiest and is most generally prac-
/ Jiced, is what las brought the frying
pan and fried foods into just disre-
pute. 1t is almost impossible to heat
the fat without scorching it and to
cook in this way often means merely
10 partially burn The food.
If cooking one side Of a slice Of fish,
| for instance, is accomplished success
/ fully, when it il turned over, the
cooked side, now the upper side, cOols
rapidly. The surplus lat on its sur
/ face must soak in and cannot be
drained of aftc ara, the sides Of the
| slice also are rCt scared Immediately
and soak me- -r less fat 1t takes
more fat TO s1.- than to fry in deep
! fat, for wLat- g.: s not absorbed by
! the food is W- 2, as it is scorcheG
more or less era .fngiad with bits Of
food. It. is usG.ay scraPcd into the
kitchen wa-ts ne fac, has been
proven many times by carefully
weighing fat us-d and amount lett
over, after both deep frying and saute
| ing, that the least is wasted in frying
| in a large amount that gives complete
| immersion.
Slices of fish. either egged and
crumbed, or rolled in -four or meal,
are fit for an epicure when cooked in
deep fat in a frying basket and served
unbrOken. The average sauted slice
of fish needs a good deal of fixing to
make it look well and a robust appe-
tite to enjoy its mUssiness.
The best fat for frying is a question
asked almost as often as what baking
powder is the best. If we could have
olive oil cheap enough it would be an
| ideal fat, but the best available fry
ing medium is acknowledged by ma
jority of the best cooks to be good
lard. If prejudice is strong against
! lard, use any of the substitutes in the
market. Many Of these are composed
of vegetable oils and beef suet ana to
use them successfully one must follow
directions closely as given by the man
ufacturers, for a vegetable oil will be
hot enough to fry before it smokes or
shows the blue vapor required in lard.
Lard is the medium on which all
American rules for frying are based.
Some cooks for ecOnomy's sake add
one-third beef suet and affirm that it
is not noticed in the taste of the ar
ticle fried. but beef suet is liable to de-
lection wherever used as a substitute
| for other fats.
The Washington bee., 1908-07-11
iEgsL4ziz lA2saz1I "A sIlB-
TASTY MEAT DISHES
VARIOUS WAYS IN WHICH TO
SERVE MUTTON,
Sliced and Broiled, with Currant Jell
TO Barbecue a Redistribution
Harieot-UtiIize the Cold
Meat in Pasties.

BrOiled Sliced Mutton.-Cut from
the best part of cold mutton as many
! thick slices as will be needed. Mix to-
gether two tablespoons of currant
| jelly, one tablespoon Of vinegar, one
| tablespoonful of the stock gravy, one
tablespoon OF finely chopped onion,
two cloves, and half a bay leaf. Sim
mer for five minutes. Set aside, and
when cool dip each slice in it and lay
on a platter, pouring over all any sur
plus liquid Turn several times in
the course of the morning. Just be-
! fore lunch drain the sliced meat, dip
in melted butter, and broil slightly.
To Barbecue a Roast Of Mutton
Mix a level teaspoonful of dry mus
tard, dash of cayenne, and a half
, teaspOonful of salt; work to a smooth
paste with one-thiTd of a cupful of
vinegar. add to this one tablespoonful
| of Worcestershire sauce, one table
spoonful of mushroom catsup, six
| tablespoons of tomato catsup. Pre-
pare and place the joint-leg or loin-
| In the oven as usual When thorough
ly scared and beginning to color, take
out and with a sharp knife make deep
gashes all over the meat, pouring a
little of the mixture into each cut.
Return the meat to the oven, and in
basting use any of the liquid which
remains, together with the fat in the
pan
Mutton HaricOt.-Dice the meat.
Heat as any cold mutton. Make
sauce with two tablespoonfuls each of
dripping and -four Drowned together,
and one pint of boiling water or
thinned mutton gravy. Season we'll
with salt and pepper Add the sliced
cold mutton, an equal quantity OF par
boiled potatoes quartered, and one
fourth as much each of white turnips
and carrots sliced and boiled until al
most done. Cook this haTicOt slowly
until the potatoes are done, and when
dished sprinkle with chopped parsley.
Mutton Pasties.-TO utilize the re-
mains of cold mutton roast, make
what is known as English raised
pastry. For this rub into one quart of
-four . quarter of pound Of butter;
heat a half cupful of milk and in this
melt another quarter of a pound Of
shortening. Pour this into the short
ened -four and knead all to a firm,
smooth paste. Keep the mass in a dry
double boiler over hot mot boiiing)
water at the side of the stove, for it
will harden as it coOls
Take out a large lump Of the paste,
and with the fist work it up to a cup
shape, gradually drawing the thinned
sides upward. Pinch 1t round the bot
tom until you have a round, fiat bot
toned mold about 212 inches deep.
FIJI this with cold diced meat, season
well. Work out a cover and fit it on,
welting the edges and pinching 1t
around.
In making a number of these raised
pies ii is best to work out all the crust
at first, then fill and top them. Brush
with a little beaten egg and bake for
As minutes in a moderate oven. Put
a funnel in the slit on top of each and
fill without gravy before serving.
The Washington bee., 1908-07-11
With Nasturtiums.

Nasturtium leaves and blossoms
make delightful little sandwiches If
prepared by putting both leaves and
blossoms in ice water for half hour
before using. Then cut the bread in
thin slices, butter lightly and lay on
the lower slice of each matched pair
a medium-sized leaf or several Of the
bright -colored petals. Sprinkle light
ly with salft, or spread with the thin
nest layer of mayonnaise tust sus-
picion, as you do not wish to lose sight
of the aromatic pungency of the flower
ITSELF, and put together. This sand
wich is particularly appropriate at a
daisy and buttercup wedding.
The Washington bee., 1908-07-11
,K.ss ] 49, --t-l
ALuM TO XII INSECTS.
Guaranteed TO Drive Away Enemies Of
Domestic Peace.

Dissolve two pounds OF alum in
three quarts OF water. Let it remain
over night until all alum is dissolved
Then with a brush, apply boiling hot
to joints or cTevices in the closet or
shelves where erotOn bugs, ants. cock
reaches. etc, intrude; also joints and
ereyices Of bedsteads, as bedbugs can
not live where this solution is ap-
piled.
To keep woolens and furs from
moths be sure that none are in the
article when put away; then take a
piece of strong brown paper, with not
a hole through which even a pin can
enter. Put the article in it with sew
eral Jumps of gum camphsg between the
folds; place this in a closed box. Cover
every joint with paper. A piece Of
cotton cloth, if thick and firm, will an
swer. Russian leather, tobacco leaves,
whole cloves, also are used to pre-
serve furs or woolens from moths
Mice never get into trunks or draw
ers where gum camphor is placed.
The Washington bee., 1908-07-11
For Obstinate Peach Stains.

This is q remedy | use for obstinate
peach stains on linen, says writer in
Good Housekeeping. Place a table
spoonful of sulphur on a plate, add a
few drops of pure alcohol and ignite.
Over this place a tin funnel; wet the
stain and hold over the small open
ing in the funnel. Allow the sulphur
fumes to come in contact with every
particle of the stain. The action is a
quick chemical bleaching, which is
effective for any stain on white goods.
Be sure to rinse the material imme-
diately and thoroughly in weak am
monia water, then laundeT as usual.
The Washington bee., 1908-07-11
FOR HOT WEATl.-
PALATABLE AND HEkLTEF
SUMMER DISHES.
Recipes Recommended by Famous
Chef Of Philade!pnia-Clam Pun.
and Steamed CLANS Pro-
nounced Delicious.

Jules PinjOn, chief Of the CafePAiglon.
gives the following ways of serving
Strawberries, and he adds a delicious
chicken dish for luncheon or supper:
Strawberries Ferinia.-Select firm
strawberries, wash and drain dry.
Then they should be marinated in
curacao, serve on top of a layer of
lemon water ice and whipped cream;
decorate with maTaschino cherries.
Strawberries ROmanOff.-Strawber-
Ties marinated in curacao and orange
juice served in the shape of timbale
with whipped cream on top.
Emince of Chicken, AlphOnse.-
Saute in butter, red and green peppers.
Add 10 this minced chicken and lob
ster cut in dice. Cook a few minutes
and serve on bed of hot boiled rice,
with tomato sauce.
Steamed Clams.-Soft-shel CLAIMS
steamed and eaten from the shells are
delicious. To prepare them, wash well
and put them without water in a deep
covered pan and heat. When the
shells are open they are ready TO
serve in a deep dish covered with
napkin. Each should be lifted from
the shell by the end, dipped in melted
butter and eaten as it is.
Clam Puffs.-A dainty supper dish is
made Of one dozen clans chopped fine,
to which are added the beaten yolks
of three eggs, a dash of cayenne, one
tablespoonful of milk and one of
clam juice Thicken this with flour
until ii drops thick from a spoon.
Have ready a deep pan of boiling lard,
and just before cooking mix through
clans one teaspoonful of baking pow
der. Drop one spoonful at a time in
hot lard and fry light brown. Serve
on napkin with watercress or quarters
of lemon.
Scallops Fried-Dry pint of seal
lOps in a napkin. Roll in fine crumbs,
then in beaten egg, and again in
crumbs Put into a wire basket and
fry in hot lard until light brown,
shake the basket well while frying so
as to cook evenly. Sprinkle with salt
and serve with sauce tartare.
CTeamed Scallops scallOps in
a napkin. Make in your chahng dish
a very thick rich white sauce with one
cup of cream, one tablespoonful OF but
ter and two Of -four. Stir until smooth
and thick and season with salt and
pAprika. Now add scallops and sim
mer for one minute; do not cook lon
ger or scallops will toughen and
shrink Serve in ScslIOD shells sprin-
kled with bread crumbs and Drowned.
ScallOps with BacOn.-Fry scalIOps
and in another pan fry strips OF bacon
until they are crisp. Serve on a fiat
dish. placing bacon on the bottom Of
dish and heaping scallops on that.
Sauce tartare should be served with
this, but if this is not available, serve
with quarters Of lemon and cress.-
Philadelphia Ledger.
The Washington bee., 1908-07-11
Silver Cake.

For the silver cake mix a cupful Of
sugar with half cup sour cream, add
ing a scant half teaspoonful of soda
and q cup and three-quarters of -four.
Lastly, fold in the stiffiy whipped
whites of four eggs and flavor with a
little lemon. Bake in a bread tin,
lined with buttered paper, putting in
the batter in alternate spOOnfuls. Bake
in 4 steady, moderate oven and, when
cold, ice with a plain white icing flaw
cred with lemon or orange.
The Washington bee., 1908-07-11
BEST METHOD OF BUSTING.
Household Duty That Is Not as Simple
as Ii Seems.

The proper method of dusting furni-
ture has to be learned. 1t does not
come naturally.
Girls rarely begin with a duster in
each hand. which is absolutely neces-
sary to success; one in the left hand
is needed to prevent leaving finger
marks when lifting and steadying the
furniture.
Each piece should be wiped lightly
from the top downward to remove
dust. and after the duster has been
shaken out Of the window, not over
the carpet, the place should be rubbed
again between the two busters with
both hands. This is a saving of time
and insures all sides being equally
bright A damp cloth is the best of all
busters, although many women will
not use one, claiming that it Injuries
the polish on the furniture This OBJ
lection is absurd, for if the cloth is
clean the moisture will not harm the
furniture.
1t may remove the gloss. but this
can easily be brought back when the
surface of the wood is dry by rubbing
hard with a dry, soft cloth.
The advantage is that instead of al
lowing the dust to fly about the room
It is all gathered on the cloth, which
keeps it from settling anywhere else.
When using the damp duster only
go over a small space at one time,
rinse the cloth we'll and there will
be no danger of injuring the wood
work
The Washington bee., 1908-07-11
IeIIisd Prune PuddInn.

One-half pound prunes, three cups
cold water, one cup sugar, one-fourth
cup lemon juice. two tablespoons
granulated gelatiEe in one-half cup
cold water. Wash the prunes and
soak in three cups of cold water over
night Cook in the same water until
tender. Remove stones and cut up
in quarters. Make a syrup of the
prune water there should be two
cups) and sugar. Put the gelatine in
the hot syrup Add the lemon Juice
Strain. When nearly cold add the
prunes. Serve with cream and sugar.
The Washington bee., 1908-07-11
A Substitute for sninach.

The tender leaves of young beet
tops or tuTnips may be used instead
of spinach and make pleasant
change for the lover Of green's
Thoroughly wash leaves to remove
grit and boil until tender. Drain, press
out the water and dress with butter,
salt and pepper, stirring in q saucepan
until thoroughly heated.
The favor is much improved If a
little vinegar and oil are added on the
table. This is better than serving It
with the green's as many persons pre-
fer the butter dressing.
The Washington bee., 1908-07-11
Pan Stew.

Take pieces of cold beefsteak, cut in
small pieces, place in a frying pan
until the bottom of the pan is COW
cred. Dredge with -four, a little salt
and pepper, and one onion chopped
fine. Then slice cold potatoes and lay
in layers on the meat; cut up few
tomatoes and place on top of the po-
tRtOes; season all with salt and pep
per. Cover all with water, put the
cover on and cook 20 minutes. Boil
potatoes with the skins on the day
before using. When the meat is
boiled save some Of the stock and put
in when the meat and potatoes are
mixed.
The Washington bee., 1908-07-11
Corn Starch BLANC Manae.

Stir into one quart boiling milk OF
fruit Juice of any sort (that from
stewed raspberries or cherries being
besD four rounding tablespoonfuls
corn starch dissolved in a little Of the
cold milk or fruit Juice. Stir until
smooth and thickened, sweeten and
flavor TO taste, then cook in double
boiler for an hour. Pour into small
molds wet with cold water and set
away to cool. When ready TO serve
turn out on individual dishes and
serve cold with cream and sugar
A pretty addition TO the service Of
this pudding is to encircle each mold
as turned out on a glass or china dish
with a row of strawberries, raspber-
ries, sliced bananas or peaches. This
makes An extremely decorative and
inexpensive dessert.
The Washington bee., 1908-07-11
Rest Afro-American Accommoda
ton in the District.
Baked Salt Cod

Soak salt Goldfish several hours in
plenty of cold water, put into cold
water, and simmer gently about Is
minutes. Pick into fine shreds and
add the same amount of mashed po-
tatoes. To one quart of the mixture
add two rounding tablespoons of but
ter, one beaten egg, and hot milk TO
moisten. Put into a buttered baking
dish. brush over with soft butter,
dredge lightly with -four, and bake un.
til brown on top Serve with a sauce
made from two level tablespoons of
flour, four of butter, one cup of milk,
and salt and pepper to season. Add a
hard boiled egg chopped coarsely and
heat well, then serve.
The Washington bee., 1908-07-11
To Wax = Floor.

To clean a floor to wax all paint
and grease may be removed from it
by using the following: One pound Of
quicklime mixed with one pound of
washing soda and one gallon Of boil
ing water. While the floor is very
wet with this solution, sprinkle clean
sand over It and scrub with soap and
water. This will bleach the floor and
IL is then ready for waxing.
The Washington bee., 1908-07-11
To Prensre Duck.

To dress q duck so that 1t will not
be an all day task, as soon As killed
and while it is still warm, pick on the
fine feathers, providing you want TO
save them for pillows. Then pour
scalding water over it and wrap it
promptly in a piece Of old blanket or
flannel and allow it to steam IN this
for fully ten minutes. Unwrap and
pull on the coarse feathers, and with
a coarse cloth "a piece Of burlap is
besO rub the small feathers and
down" on it with almost no trouble.
The Washington bee., 1908-07-11
Tenaus Canapes.

Cut bread into rounds, toast deli
cately, spread with potted tongue. In
the center put a stuffed olive and sur
round with a row OF chopped beef and
another of chopped white of egg. An
other way is to cover the tongue round
the stuffed olive with chopped white
of hard boiled egg and cover that with
the yolk pressed through 3 strainer.
The Washington bee., 1908-07-11
Indestructible Doll.

have three little ones, too small to
take care of dolls. took strong leg
of q stocking and formed into a body,
another strong leg for arms and legs.
Stuffed with old stockings cut up into
small bits and put on head of tin. This
doll outlasts all other dolls. The chill
dren have played ball and abused poor
Lizzie" terribly in these two years,
but she looks the same as when first
made.-Chicag Tribune.
The Washington bee., 1908-07-11
Odor of Paint.

Put a kettleful of lighted charcoal
on which has been thrown a handful
of juniper berries, in the room, and
carefully stop all openings, not forget
ting the chimney. Leave the room
closed for "a hours, by the end of
which time the smell will be gone. Of
course no person or animal must re-
main in the room while the charcoal
is burning-COuntry Life in America.
The Washington bee., 1908-07-11
Soft Ginuerbread.

Put into your mixing bowl 1 cup
molasses, 1 teaspoon of ginger and l
teaspoon soda. Stir these together
thoroughly while shortening size of a
small egg is melting Add that and
1 cup of boiling water, then stir in
enough sifted -four to make a thin
batter. as for eriddle cakes.
The Washington bee., 1908-07-11
Porch Chair

Mend your porch chairs with picture
wire. 1t is easy to work with and
strong. Lace across the seat and back
to make a straight surface. Paint
with enamel or carriage paint Make
covers TO suit. 1 use burlap or dinim
and I'LL with excelsior. If they'get wet
they soon dry out and no harm Is
done
The Washington bee., 1908-07-11
HaIibut Salad.

Boil a fine cut Of fresh halibut, tied
in cheese cloth, in salted water until
tender Pick it up thoroughly, mari
nate and keep it on ice until the time
Of serving. Then mix it with mayon-
naise dressing, place it on lettuce and
decorate it with radishes and olives
as desired.
This salad is difficult to distinguish
from that made of crab meat and is
much less apt to make the partaker
i'll.
The Washington bee., 1908-07-11
CcTee Mousse.

Whip one pint sweet cream untail
stiff, then add a half cup very strong
coffee well sweetened. Stir gently to
gether, then turn into the mold, cover
tightly first vi b a sheet of paraffin
paper, then with the cover of the
mold, and bury in ice and salt. Throw
a piece of old carpet over the freezer
and let rest about four hours. This
will serve six persons.
The Washington bee., 1908-07-11
Eaa DRESSING.

One egg we'll beaten; add a table
spoonful of -four a teaspoon sf pre-
pared mustard, onehalf cup Of sugar.
q tssspoonful Of salt and pepper, If
desired. Beat all thoroushly, then add
one cup of cider vinegar. Boil-stir
constantly, or cook in double boiler
till thick, and add heaping tablespoon
full butter.
The Washington bee., 1908-07-11
Mend Knit Wear.

To mend torn or rent knit under
wear: Place the portion of the gar
ment to be mended in an embroidery
ring; stretch tightly; apply the
patch on the under side and stitch
back and forth upon the sewing ma
chine until nicely darned. This makes
a neat match
The Washington bee., 1908-07-11
Chickens' Feet

A delicious addition for q pot au feu
is made from half dozen pairs chick
ems feet cooked in three quarts
water until simmered down to a pint
and a half stock This makes a de-
lieious Jelly, and is also a desirable ad-
6ition to any 1F!csssee.
The Washington bee., 1908-07-11
Destroy Moths-

II you suspect tEst there are moths
IN your carpets, try and locate their
hiding place. Wiring a coarse cloth
out Of clean water and spread It
smooth on the spot in the carpet
where you think the moths are. Iron
the wet cloth with a hot iron. The
steam will kill the moths and eggs.
The Washington bee., 1908-07-11
centIan for sIek Headaehe.

Get one ounce of gsntiAn root, put
in a pitcher and pour one quart Of
boiling water over it, Let simmer.
Take a small wine glAss after mealE
The Washington bee., 1908-07-11
WOMEN'S GUIDE

WOMENS GUIDE.
\ NEW PAMPHLET BY MRS.
MARY J. BOLTON - ITS
CONTENTS.
Birth and early life of the au-
thoress.
A word 10 the young girls and
mothers.
The man who is little protection
to his family.
Color Inc among Negroes.
A word 10 the better class preach
er.
Why married people don't stay
together.
y talk to the mother of good
character.
Price, IS cents.
Address, 5I2 You street north
west.
The Washington bee., 1908-07-11
Iodine Stains.

II iodine has been dropped on cloth
rub II with ammonia or alcohol
These viii remove it, Then wash the
Eaterial in water.
The Washington bee., 1908-07-11
BORN CLAIRVOYANT
AND

CARD READER
TELLS ABOUT BUSINESS.
Reunites the Separated, and
Removes Spells and Evil InHueHeeS.
Izzs zsth St. NV, Washington, D. G
Gives Luck to All.
n. B.-No letters answered unle1
accompanied BY stamp.
N. B.-Mention The Bee
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1908-01-14

one of his hits. There are also four
and Henry, team of comedy aero
bats. are presenting a number of clever
gymnastic feats. that win favor The
team is composed of Mr.. Belle and
Miss Henry. Mr.. Bell takes care of
the comedy end of the act with num-
pretty little lady and is clever gym
mast. Earle and Wilson are presenting
comedy sketch entitled Fodder
Bill Miss Wilson characterizes as
single young lady who wants to en-
| ter vaudeville and Mr.. Earle character
Ives as the booking agent. Miss VIII
son is given trial to see what she is
capable OF doing. Another act that is
worthy of praise is that being pre-
sented by Tom Hefron. one legged
gymnast and dancer Mr.. Heron haC
his left leg severed by the wheels o
a train when mere boy but by 10
of practice he has become as clever a!
most men who have two legs. HI
performs the featS of dancing on tht
crutch and high kicking with his goo'
limb. Miss Mamie Mitchell, the lad.
baritone, who appeared here last week
was held over for this week. She i
singing my Heart Is Calling" thi
week. A great deal of interest is be
ing manifested i'll the piano contest t
he held at the theater Wednesda
. evening
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1908-01-14

good poetry has been written about
the Bobolink. Late in the summer
Bobolinks fly southwark, and are
seen in immense fiocks in grain fields
and along the margins of creeks and
rivers, where the tops of the reeds
are bent with ripe seeds. Thousands
are shot by the hunters and sold in
the markets, where they are called
Reed-Birds.
with these brief references to
birds in general, we will now con-
slider the proudest bird of all, the
Great American Eagle. 1t has been
said of him that he is robber, that
he lies in wait for the weakling.
Nonsense. The Bald or Great
American Eagle lies in wait for moth
ing. He builds his nest in the top
of the highest tree. True. he may
let others work for him, and take his
toll or tax from their earnings-but
that is only revenue. The Fish-Hawk
catches the fish and the American
Eagle either catches the Fish-Hawb
or scares him so badly he drops the
| fish. in which case the Eagle appro-
PIRATES 1t.
The Lammergeyer of the Alps is
| the biggest bird. But the Alps
| would be lost in Colorado. In the
| range of his own eerie the American
| Eagle can lick any bird on earth. He
! flies high and fights hard. And, take
: him all around. he is a fitting em-
blem of Freedom.