davidaulloa/AmericanStories huggingface dataset:
The Washington bee., 1908-08-15
savory Tongue Creams.

Six ounces of cooked tongue, three
ounces Of cooked chicken, half a
tablespoonful of powdered gelatine,
half a cupful of white sauce, three
small tomatoes, one tablespoonful of
chutney, a few drops Of red coloring,
salt and paprika to taste, some Jelly,
some aspic jelly, pastry and lettuce.
Coat some wet molds with liquid to-
mato jelly, then let it set. Mix the
gelatine with one gill of the tomato
jelly, dissolve and strain. Chop finely
the tongue and chicken, add tomato,
pound them till smooth, add white
sauce, chutney, salt and paprika, rub
through a sieve, add the gelatine and
coIoring. Divide this mixture into the
molds. Turn out when firm and gar
nish with parsley. lettuce and chopped
aspic jelly.
The Washington bee., 1908-08-15

DISHES THAT TEMPT
DAINTIEr FOR THE LUNCHEON
OR BREAKFAST.
Wheat Gems and Rice Mullins Are
Welcome Additions to the Menu
Orange Pancake Always a
Fav5rite DeIicacy.

Wheat Gems.-Beat three eggs un-
sugar, half a teaspOOnful of salt, and
one pint of milk; pour this gradually
upon one pint of hour; beat thorough
ly; add the butter, melted; butter hot
gem pans, I'LL them tWO-thirds full
with the batter, and bake 20 minutes
in a quick oven.
Rice Mufins.-Beat the yolks Of two
eggs; add to them one cup of milk,
one cup of cold boiled rice, one table
spoonful of softeled butter, half a
teaspoonful salt and cup and half
of flour; beat we'll and add the beat
en- whites of the eggs and two level
teaspOonfuls OF baking powder; I'LL
creased gem paLs two-thirds full and
bake them in & quick oven 20 min
utes.
Cheese DrOps.-Put six tablespoons
of boiling water in a small pan; when
boiling add hall 4 level tablespoonful
of butter and four level tablespoonfuls
of flour, one aIC a half eggs unbeat-
then the half and beat well drop
from a spoon on q buttered pan, brush
with egg, and sDrinkle with grated
cheese and a little cayenne; bake in
rather quick oven 15 to Is minutes.
Orange Pancaaes.-Put two cupfuls
, of sifted -four in a bowl; add one and
a half level teaspoOnfuls of baking
powder, half a teaspoonful OF salt, and
two well beaten eggs; beat this mix
ture for five minutes; add one table
spoonful of powdered sugar and one
cupful of milk; butter a frying pan,
pour in a little of the mixture, and tip
the pan so that the batter will spread
over the surface; when ready to roll,
spread over some orange pulp and q
little powdered sugar; roll as for jel-
ly cake; lift to a hot platter and pour
over a glaze made by boiling together
the juice of one orange and one cup OF
granulated sugar; when it has boiled
one minute pour it over the pancakes
Velvet Shortcake.-Add one tea
spoonful of salt to one quart Of -four
dissolve one teaspoonful of soda in
one tablespoonful of boiling water;
add this to two and a quarter cups OF
sour milk, then add this to the flour
toss On a Toured board, roll lightly to
half an inch thick and the size of a
breakfast plate; place these on a hot
/ griddle, brown on one side; turn and
brown the other, split, ard butter
serve hot
The Washington bee., 1908-08-15
PREPARING ROAST YOUNG PIo,
Dainty That Involves Much Work for.
the Cook.

Have a fat, six weeks old pig caro-,
fully dressed, the inside of the ears,
mouth and tongue cut out After wash
ing inside and out, rub well with 3
mixture of salt, sage, black and red
pepper. Stuff the pig with a dressing
made of light bread, butter, salt, pep
per, sage and thyme, we'll mixed, and
moistened with milk or water until it
is soft, for it will get hrmer In cook
ing. Then sew up the pig carefully,
put in a pan with a little water, and
set in a moderately heated oven.
Leave the doors open at first
Mix butter and flour in a plate and
have a larding mop ready. Mop the
pig frequently. AS it roasts close the
doors gradually. Occasionally pour
over 1t some of the gravy In the pan
and turn 1T over frequently, 50 that It
may brown evenly.
Boil until tender the liver and toes,
and when the pig is done chop them
up and add to the gravy. Roast from
two to three hours, according to size.
Serve with apple sauce and pickles.
Place pig on platter, an apple IN its
mouth, parsley around 1t, and take to
the table.
The Washington bee., 1908-08-15
.a.ssEAs -
FOR THOSE FOND OF CHERRIES.
Four Recipes with This Fruit as a
Foundation.

Candied Cherries-Wash, stem and
pit one pound of large. firm cherries,
putting a pound Of sugar to a pound
of the fruit Boil the juice and the
sugar to a very thick sirup. Put the
cherries in this sirup and let them
simmer-not bOii-fOr ten minutes.
Then set them away in the sirup until
the next day. The next morning take
the cherries out Of the sirup and put
in a deep dish. Let the sirup boil up
once and pour over the cherries. This
should be done for three mornings
On the fourth morning boil the sirup
almost to the thickness of candy. dip
the cherries in anu ieJ them get thor
OughIy coated, ten place them sep
arately on fiat disnes and dry.
German Cherry Pie-Make a cherry
pie as usual, but omit the upper crust.
When almost done beat one egg until
very light and add to it one scant half
cupful of rice cream. Pour this mix
ture over the top of the pie Put pie
back in oven and bake until the Gus
tard is set. This makes a very attrac-
tive as we'll as an appetiZing dish.
Cherry Tapioca-Soak one small cup
Of tapioca IN water over night. In the
morning add a pinch of salt and cook
until clear, then add butter the size
Of an egg and one cup of sour cher
ries, which have been washed and
stoned. Add to this sugar enough to
sweeten. Flavor with vanilla, turn
into earthen or agate dish and bake
until it bubbles up. Serve ice cold
with rice cream.
Cherry Salad-This is a very dainty
dish and really requires little time.
For a course at a luncheon it is most
tempting. Either the large white or
red cherries can be used and it is
most effective to mix the two colors.
The fruit should be stoned without
breaking and in the place of each
stone is placed a nut meat (hickory
nut, hazlenut or anything you have on
hand). The cherries are then spread
on the white leaves OF lettuce and
served with a sharp French dressing,
emitting the pepper
The Washington bee., 1908-08-15
Whv Cakes Often Fail.

Because inferior ingredients are
used, such as rancid butter inferior
sugar, damp flour. and doubtful eggs
Because either the butter is INSULT
ciently beaten with the sugar or rubbed
into the flour, or the eggs are not beaten
enough.
Because the mixture is beaten after
the -four is added, whereas all that
should be done before
The management Of the oven is not
understood and the cakes are either
too dark or too nale.
Because the cakes are not carefully
tested to make sure that they are
cooked.
The cakes are either left in the tin
or put fiat on the table to cool;
whereas they should be placed on q
sieve or tilted up against something
so that the steam can escape
The Washington bee., 1908-08-15

and when he wants a stenographer he
can send for one downstairs in the
editors ofice.
Everything the Herr Doktor," as
he was called among his fellow Amer
lean students ct Heidelberg, has
touched since he came home from
finishing his education in Germany
seems to have turned into money or
art. He has been Republican, most
Iy with the local boss, though some
times against him. On the boardings
OF the city he has been cartOoned viii
1ainously as a sinister Interest" and
smiled over II and bought another
china Jar. In matters OF music and
art, Cincinnati agrees that he is her
foremost citizen. How do you like
the interior Of the hotel?" he asks the
visitor from out of town, for Charles
p. looked to the mural decorations in
person. They are deservedly praised.
In the evening he goes to an old
fashioned house, once the Long
Worths', whose domestic establish
ment is maintained for less than that
OF many houses occupied by a man Of
One-twentieth his income. But no one
pt moderate means could afford such
furnishings. To be vulgar about it,
there are well over a million dollars
worth Of art treasures in the Taft
home.
Dealers say no false masters or imi-
tation hawthornes have been sold to
him. He has the discrimination Of
the wise buyer and the taste of the
connoisseur. Seated among china Of
the Ming dynasty, he reads the base
ball extra of his lively newspaper. He
never brings business home unless il
is William HIS campaign. William
=. is poor. He knows nothing of for
tune winning The only way he could
make money would he pracucing law.
Charles P is willing To have fame
in the family. INT Il mus al descend
on one memhe~ From the day that the
elder brothC~ sa,v 'he Sc Of VIII for
making fIfenus and for debating in an
easy way . .,--.. analysis OF a bundle
of documents. IT, --sGs brother
has been ro'.'-- -.-- --5'1y aI the
old masters 40 r~- alvavs been try.
Ing to show VII The road 70 oppor.
tun-ty, ---. =. oL-e VIII was
started he '. l. lie travelling him
self
The Washington bee., 1908-08-15
WHEN WEATHER IS HOT.
Housewife Will Earn Commendatlon
with Jellied Chicken.

One good chicken. one heapinE
tablespoonful powdered gelatlne, one
onion, two bay leaves, half teaspoon
full whole white peppers, one blade Of
mace, one teaspOonful salt, CRATE OF
nutmeg, half teaspOonful celery salt,
three cloves, three hard cooked eggs.
six olives, one can mushrooms, some
chopped parsley, mayonnaise sauce.
SINCE and draw the chicken. put into
a kettle of boiling water and cook
slowly until tender Lift out and set
aside to cool. Cut the meat in neat
pieces. Put the skin and bones into q
saucepan, one quart of the liquor,
onion cut up and the seasonings, sim
mer until reduced to one pint, then
add the gelatine and strain. Arrange
a layer of the chicken in a wet mold.
then some slices of egg, mushrooms,
stoned olives, chopped parsley, then
more chicken and so on till all are
used up. Fill the mold with the stock.
Turn out when set. Serve with may
onnaise sauce.
The Washington bee., 1908-08-15
ER RIYIZ55g9ZD K
SV3 SH5TRSS0dE
SIkZ-SL gXNH.aE SlIkMk

Newspapers may be used to pad the
ironing board just as well as an old
blanket or muslin.
Soap well applied TO drawer slides
will keep the drawers in furniture
and closets from sticking.
If you will varnish your linoleum
about every three months It will last
much longer than without the coats OF
yarnish.
When washing floors or cleaning
windows always put a few drops OF
paraffine in the water and this will
keep away flies, moths and other in
sects.
The skin from a boiled ham will
be more easily removed if as soon as
being taken from the boiling liquor
the ham be plunged into cold water
for a moment.
To mend hemstitching cover the
space of the worn hemstitching with
insertion and stitch both edges on to
tray cloth and it will then be as good
as new and even prettier.
Hair brushes should be washed, if
possible, every day. The best plan Is
to keep two in use at the same time.
Unless a clean brush is used the hair
loses the bright, glossy look that 1t
should have.
Cheese may be kept from going
mOldy by wrapping it in a cloth dipped
in vinegar and wrung nearly dry.
Cover the cloth with a wrapper of
paper and keep in a cool place.
The Washington bee., 1908-08-15
Puff Paste.

Into one quart of sifted -four mix
two teaspoons of baking powder and
a teaspoon of salt, then sift again.
Measure out one teacup of butter and
one of lard, hard and cold. Take the
lard and rub into the flour until a very
fine, smooth paste, then put in just
enough ice water, say half cup, con-
tanning a beaten egg, the white of the
egg to mix a very stiff dough. Roll it
out into a thin sheet, spread with
one-fourth Of the butter, sprinkle over
with a little flour, then roll up closely
5n a long roll like a scroll. Double
the ends toward the center, 1atten and
reroll, then spread again with another
quarter Of the butter. Repeat this
operation until the butter is used up,
put it on an earthen dish, cover it with
a cloth and set it in a cold place, in
the ice box in summer. Let it re-
main until cold, an hour or more be-
fore making out the crust You may
roll this pastry in any direction, but
you must have nice -four, ice water,
and very little of it.
The Washington bee., 1908-08-15
Creamed Cucumhera.

Peel two or three large cucumbers
and cut very fine with a sharp knife or
run through the coarsest knives Of the
meat chopper. Drain of the LIQUID.
but do not press
Rub bowl with a Glove Of garlic,
put in the minced cucumbers and sea.
son with cayenne pepper, black pep
per, salt, a teaspoonful of onion Juice
and the strained juice of half a small
lemon.
Chill all the ingredients thoroughly
and just before serving stir in half q
cupful of thickly whipped cream.
This makes a nice sauce for serv-
ing with fish or is equally good put on
the half shells. Serve one to each
person and pass with soft shell crabs
or bToiled lobster at a luncheon
The Washington bee., 1908-08-15
RICE SURPRISE, WITH SAUCE.
Excellent Dessert Dish for the Lunch
con or Dinner.

Quarter OF a pound of rice, half
pint Of water, one pint OF milk. one
heaping tablespoonful Of butter, two
tablespOonfuls of sugar, one teaspoon
ful of vanilla extract, some jam
Wash the rice in several waters and
put it into a saucepan with the cold
water. Let it boil quickly until the
water is absorbed. then add the milk
and butter. Simmer very slowly until
the rice is thoroughly cooked and
the mixture rather thick. Stir occa-
sionally, as il will be inclined to stick
to the foot of the saucepan. When
ready, remove the saucepan from the
fire and add the sugar and fiavoring.
Rinse out some small cups OF timbaIs
molds with cold water, three-quarters
I'LL them with rice and make
little hollow in the center. Put tea
spoonful of any nice jam into each,
cover and fill with more rice and
set aside to cool When firm, turn out
on glass dish and serve with custard
sauce poured round
The Washington bee., 1908-08-15
Raspberry Cream.

Soak One-half of box of gelatine
in one-half of a cupfui of cold water
and when soft add One-half of a cup
ful of boiling water in which has been
dissolved one cUpful Of sugar. Strain,
add one pint of raspberry juice and
set in a cool place or on ice until the
mixture begins to thicken; beat slow
ly with an egg -beater until frothy and
quite thick; stir in carefully one pint
Of cream, whipped to a solid froth.
Turn into wetted molds and set away
until firm.
The Washington bee., 1908-08-15
FOR JELLIED CHICKEN PIES.
Just the Dish That Will Find Favor on
a Hot Day.

Joint a pair of tender chickens as
for fricassee. Cover with cold water,
putting the cleaned giblets with them.
Set at the side of the range and bring
slowly to a gentle boil Keep this up
for half an hour Take out the meat
and set aside to cool. Add to the
gravy a teaspoonful of onion juice, a
stalk of celery, chopped, tablespoon
full of minced parsley, pepper and salt
to taste. Boil for half an hour longer,
closely covered.
Soak two tablespOOnfuls of gelatin
in cold water for an hour, and while
the gravy is still hot strain it over the
soaked gelatin. Then pour upon the
chicken. Have ready a coed puff paste
nearly an inch thick. Arrange the
chicken neatly in a deep dish, pour
in the gravy, which should cover the
meat entirely, put on the crust, print
ing 1t all around the edge to prevent
shrinking and crawling" and bake in
a moderate oven for an hour with a
paper over the crust. Remove the pa
per and brown.
Should be eaten cold with sauce.
The Washington bee., 1908-08-15
Us1 ALoo..o- WITH POLISH.
HoLss~ife Discovers That II Aids in
Cleaning Silver.

1T may not be manners to discuss
your hostess" said one of the guests
after an elaborate luncheon. but did
you ever see such silver? Mine was
actually greasy Such carelessness is
disgraceful."
Silver is hard to keep bright"
murmured the woman who hated IN
kind criticism.
Nonsense, it isn't, and if it were,
that is no excuse Think how Caro-
lyn's silver shone at her dinner, and
she only keeps one maid. asked
her how she did it, and she said it
was by mixing her silver polish with
alcohol instead of water. You rub it
up in the usual way, but the mixture
gives a much more brilliant leok.
when she takes it out of the bags,
even after weeks slowed away, all she
need do is to give must of the pieces
a rub or two with a piece Of roughed
chamois.
She rinses the parts of the fiat sill
yer that go in the mouth with boiling
water after using the chamOis, as
sometimes it gives a queer taste.
THAT silver last night could never
be cleaned once a week, even much
less given a special holiday shine. If
the butler was too lazy to see that the
silver was polished, at least he should
have given it a boil in hot washing
soda and water to cut the grease and
make 1t look clean
The Washington bee., 1908-08-15
Instead Of Curtain Rods.

At bargain store, get a cOpper-cov-
cred wire about as thick as your little
finger, and have them cut it the width
of your window. Also buy two screw
eyes. Put a screw eye on each side
Of the sash opening, one OF them so
that the wire viii slip in. Run the
wire through the curtain castings and
put the ends in the eye. Your cur
tains viii hang as nicely as though
the fixtures had cost three times Is
cents, the actual cost Of your rods
Delineator.
The Washington bee., 1908-08-15
APRICOT soUFFLE is GOOD.
Easily Put Together After the Purse
Has Been Prepared.

Half pint of apricot puree, half a
Cupful of cream, three whites OF eggs,
Ia tablespoOnfuls syrup from the ap-
ricots, two heaping tablespoonfuls Of
sugar, a squeeze of lemon juice, three
drops of red cGlOring. Prepare the
puree by rubbing either canned or
bottled apricots through a fine sieve
Use a little of the syrup along with
the apTicots and do not make the
puree too thick Dissolve the geIatine
In two tablespOOnfuls of the syrup and
strain 1t into the puree. Add the SUI
gar, lemon juice and colOring. Beat
the white Of the eggs to a stir froth
and whip the cream. Stir these light
ly into the apricot mixture, and wheo
beginning to set, pour all into a wetter
mold and keep in a cool place until
firm. When wanted, turn out on a
glass or china dish. This pudding may
be made more ornamental by decorat-
ing the top of the mold with a littls
sweet jelly and few pieces of april
cot before pouring in the mixture. Or
the apricot mixture may be set in a
ring mold and whipped cream piled
In the center when it is turned out
The Washington bee., 1908-08-15
A COOLING Drink.

Among the most refreshing Of sum.
mer drinks is pineapple lemonade. To
the juice of four lemons allow a large
pineapple. finely grated, a pound OF
sugar and a pint of water.
Boil the sugar and water together
to a thin syrup, skimming well. Mix
the pulp of the pineapple and the lem.
on juice in a bowl, add the sirup and
set on the ice to cool and ripen for
several hours.
When ready to serve, pour into the
mixture a quart Of ice water and pour
into tall, thin glasses.
If preferred, a charge water can be
used instead of the plain water.
The Washington bee., 1908-08-15
! Haaa s.lGsssss. .llsz.ssz -
TABLE DELICACIES
FAMOUS RECIPES OF EMMA PAD.
DOCK TELFORD.
Many Especially Adapted for the Hot
Weather-SWatza a PaIatzble
Breakfast Dish-Figs and
Rhubarb Combined.

Black Currant FOOl-Pick OF the
stems, wash clean, drain we'll and put
into a saucepan with sugar to sweet
en-. Stir over the fire until soft, pres
through a fine hair sieve, return 20
pan and simmer gently until the con-
sistency of thick cream. Chill, put in
the icebox and leave until ready to
serve. Turn into a glass dish and
serve with whipped cream.
Black Currant Ice Cream.-Stew
one cupful of black currants FIVE min
utes, then press through a fine sieve.
Add cupful Of rich syrup and cup
full thick cream, beat well, then freeze.
When stitf pack in an ornamental
mold, cover close and pack in ice and
salt When ready to serve turn out
on a low glass dish, garnish with
crystallized cherries and leaves of an
gelica.
Spiced Currants.-This is a de-
licious accompaniment to roast beef
in winter and should be made now. To
every seven pounds cOurrants allow
three and half pounds sugar, pint
of vinegar and a cup cNrrant juice.
Cook about half an hour or longer I'M
til the mixture thickens, add three
tablespoOnfuls cinnamon and a table
spoonful and a hale powdered cloves,
cook a few moments longer, then
pour into a stone pot or glass cans
as preferred.
Currant Catsup.-This, too, is an
excellent relish for future use. To
four pounds ripe currants allow
pound and a half sugar. a tablespoon
full ground cinnamon, a teaspOOnful
each ground cloves, salt and pepper
and a pint of vinegar. Stew until
quite thick, strain and bottle.
Cherry Brown Betty.-Put a layer
Of pitted sweetened cherries in the bot
tom of a baking dish, cover with fine
bread crumbs dotted with bits Of but
ter and so continue until the dish is
full. Have the top layer of the but
tered crumbs. Cover and bake an
hoGr, uncover and brown. Serve with
harG sauce favored with nutmeg.
Swatza.-This makes a good sum-
mer breakfast dish, quickly prepared
and nourishing To serve three per-
sons, beat three eggs in a soup plate
until well blended. From a large loaf
cut i've slices bread and cut these In
halves. Put a tablespoonful butter In
the frying pan, and as soon as hot put
in as many slices of the bread which
have been dipped in the beaten egg as
IL will hold. AS soon as golden brown
on one side turn and crisp the other
J It will take but a moment. AS fast as
! finished pile on a platter and keep
hot until all the slices are done and
ready to serve. Serve with maple or
| fruit syrup.
Figs and Rhubarb.-Wash two
punches rhubarb and cut into inch
pieces without peeling. Put into the
double boiler with a cupful sugar and
four or FIVE figs cut in inch pieces. Put
on the cover and cook over hot water
until the rhubarb is tender and the
syrup rich and jelly like in consist
ency Raisins are nice cooked in the
same way with rhubarb. If preferred
and you are to have a hot oven any
way put the rhubarb and figs or rails
ins in a stone pot, cover closely and
bake in the oven until jellied.-Emma
| Paddock TelfOrd.
The Washington bee., 1908-08-15
Removing Stains.

GIycerine rubbed into coffee or tea
stains will remove them from WOODEN
and other materials, and itself be then
washed out with soap and water. To
remove blood spots, drop cold water
quickly on the stains, and then cover
with a thick layer of powdered starch.
When dry, brush of, when the stain
should have vanished, though it some
times happens that a second applica-
ton is necessary. Spots that have
dried into the fabric need soaking in
cold water.
The Washington bee., 1908-08-15
VeaI Cups with Macaroni.

If veal or mutton is left over in
scant quantities for a meal, boil suffi-
cient macaroni to double the amount
and put through the food chopper.
using coarse cutter. Season highly
with salt, pepper, onion juice and
chopped parsley. and to each pint add
a well beaten egg and two tablespoons
of good gravy. Pack into buttered
cups, steam for half an hour, and
serve with tomato or brown sauce.
The Washington bee., 1908-08-15
Lemon Butter.

When children become tired Of jel-
lies and fruit buffers a most delicious
and healthful spread can be made from
the following: Two cups granulated
sugar, three eggs, one teaspoonful but
ter, two lemons, grated rind and juice,
one cup Of hot water Cook In double
boiler until thick.
The Washington bee., 1908-08-15
New York 80 ve-s-s -- America

II is a sd. ."~'@i"@ thfr~ ~ know that
New YorA cI,}. although not Known
as ttc &C.. .C-taics
more islands tfaa ar ci.y bur Venice.
fo~ v-ithio IFS rrU-Er~cr are 81 sen
a~qto ara .f"~' ts1o-7s. .-~S. Of
which, -@ N~ -@"r ~-0-a~. Will
o1l.d -ll ai,-- sI- Ing -1C1nucda-
tens ans .-- l-- ~smuerce
Of future yea % --acE ~. lued of
broportions. +-7vf-~ fr~n rast and
present grow.A The Giant City New
York. NaiOEaI alasaz.ae,
The Washington bee., 1908-08-15
Chocolate MoIasses Taffy.

One cup Of sweet milk. Melt In It
two squares Of chocolate, then add one
cup Of brown sugar, one Of molasses
and a piece of butter as large as an
English walnut. Boil AM stir till
it will harden in water. Add vanilla
and a pinch of soda Pour in a but
tered tin to cool Should be brittle