davidaulloa/AmericanStories huggingface dataset:
The Columbus journal., 1908-04-22
FRENCH MEAT ROLLS
|acoNoNucAl USE OF ROUND
! or DGEFsTEAk.
ooespoA vssh 0aeon and Slice o.
oasea They AFFORD Welcome
/, clsanuo In the Menu-To
LII omoSgo Meat.

Ecooonical Roast.-Put meat In the
roastar with water in the pan; let
sfnmse on top OF stove until tender'
thea nut In the oven for . hail nour
or three quarters to brown. just as
mod n cooking In the oven all the
tine.
r. Cook Steak.-Beefsteak shouid
not b salted till done and when ready
% take from the skillet. 1t never
should b pounded nor prodded WIN
q fork n turning. rs that allows inc
luloos to escape. A round s'e@A'
spread over with Q dressing the same
a u.ed to stuff fowl, then rolled and
tied With Q cord and baked for an nour
= q nice meat service.
French Meat Rolls.-Take cnoice
round OF beefsteak cut thin. Cut IN
six-inch squares. Place q slice OF
bacon on each square, add one slice
e oaion, salt and pepper. Roll and tie
o. sew them up. Lay them In nat
bottomsd kettle. add half cup OF wa
Ter. butter the size of an egg. two pay
leaves and four cloves. Simmer slowly
Tor one hour.
To Smoke Meat.-Ham CT other
neet treated according to the follow
ing plan will be perfectly cured Tor
smoking without first having stood in
plekling fluid or brine. Take ten
quarts of salt, one pound OF pepper,
one pound Of saltpeter and three
sounds Of sugar. Dissolve saltpeter
n q little hot water, and then mix all
the ingredients thoroughly together
and rub this mixture into the meat or
hams With the hand until every part
a we'll covered. The mixture must be
worked in around and under the cen
ter bone. pushing well in with knife.
Then lay In q cool place for about two
weeks, but do not let It freeze. The
meat then IL ready to smoke. and Will
prove OF excellent quality.
The Columbus journal., 1908-04-22
Dainty Orange Service.

Cot q thin slice from the top and the
bottom Of an orange 30 you can see
the sections. Then cut around from
top to bottom, just barely through the
skin in as many. places as the number
of sections indicates. Now cut across
in from one-third to one-half inch
thick slices. Place neatly in q deep
dish and serve either with or with
out sugar.
The slices open and can be eaten
without selling ones hands. Three or
four large oranges make q nice dish
full.
To carry to picnics or other outings
prepare as directed, replace the slices
to form the original Or ge shape. tie
together and wrap In waxed paper.
which every one saves from the cracE.
er boxes. When wanted to serve
undo the wrappinss and place in q
dish.
The Columbus journal., 1908-04-22
Chicken and Celery soup.

VUsSWSU 0U0 VeueIy COUP
Take the best part of two heads of
celery. Cut It up fine and add heap
ing tablespoon OF rice Cook till
soft. Take one quart of chicken
broth. one pint Of milk and cook all
together and season with salt and
pepper. You have q fine soup.
The Columbus journal., 1908-04-22
laeouerod Brass.

Lacquered brass must not be al
lowed to get black. but should be
cared for in the beginning while 1t Is
still new and bright, and thus insure
a longer and brighter existence for it.
It should be washed occasionally
with slightly warm, soapy water, then
dried with soft cloth and polished with
a clean, dry chamois leather.
In damp weather the lacquered brass
should be well rubbed every day with
a clean, dry leather. Treated in this
way the lacquer can be kept beauti-
fully bright.
The Columbus journal., 1908-04-22

Take Of ivory black and treacle each
four ounces. sulphuric acid one ounce
best olive oil two spo0nfuls, best white
wine vinegar three half pints: mix the
ivory black and sulphuric acid, con.
tinuing to stir the mixture: next pour
In the oil. and lastly add the vinegar,
stirring It In by degrees until thor.
oughly incorporated.
The Columbus journal., 1908-04-22
FOR DINNER PARTY
PROPER METHODS or ARRANo-
ING AND sERyiNc.
Flowers on Table Should Correspond
with the Lighting and Color Of
the Room-Candles Best for
illuminating Purposes.

In laying tho table for dinner. N
should first be covered with white
silence cloth. and over this f1ne
damask. Although something more
elaborate may be desired. never use
anything that cannot stand laundering
or cleaning. In selecting flowers. use
those free from heavy od0r and to cor
respond with the lighting and color Of
the room. The low glass baskets for
holding flowers are now popular. for
they do not Obstruct the view Of the
guests. Candles are used for lighting
the table. as they produce the softest
effect. Arrange in small cut glass or
silver dishes olives. radishes. or eel
cry. sailed almonds and bOnbOns.
Olives. celery. and radishes should
have sufficient cracked ice to keep
them cold.
At the left Of the forks lay the nap
kin. with q roll or piece Of bread be-
tween the folds but In sight: knives
to the right. blades turned In. and be-
yOnd these the spoon for soup. II
oysters or CLAIMS are to be served. lay
an oyster fork just beyond the soup
spoon. On the left dispose Of the
forks in order Of use. the one to b
used first being furthest from the
plate. No tablespoons should be On
the table except those to be used for
soup. A large tablespoon and fork.
however. should be on the dish which
Is placed upon a napkin. and passed
to each guest by the maid.
At the right hand each guest finds
q goblet Of water. and beside this the
glass for ApOllinaris. Or. II wine is
to be served, the glass for water Is set
nearly In front Of the plate. the glass
for sauterne at the tip Of the soup
spoon. and that for other wine be-
tween the three. Salt and pepper cups
with spoon are placed between each
two covers. or at the head Of each
plate. A dinner roll Is eaten with or
without butter. as preferred. At very
formal dinners butter Is not served.
but at informal ones 1t In often seen.
When giving q large dinner party.
1t Is better to have everything carved
in the kitchen. and handed round to
each guest in succession. 1t Is not al
ways possible TO do this unless there
are q humber Of servants. II the din
ner is informal. let the maid pass
around the en:ree and vegetables for
each guest to help himself. and have
the soup. roast. and game placed upon
the table for the host to serve A diff
ferent set OF plates may be used for
each course: hut the guests must
never be left without a plate. except
when crumbins the table after the
salad course.
II the coffee Is served in the draw
ing room or library. the bon b0ns are
passed there The waitress may bring
II in. in after-dinner cups on tray.
and return for the sugar: or the aft
er-dinner coffee service-cOfFee pot
with cups and sugar bOwl-may be
brought In on q large tray and set
down on the table at which the host
ess p0urs the coffee The maid passes
the cups on tray. and afterward the
sugar
Pinks. roses and viOlets are always
suitable for table decorations. but
they should not be put ON the table
until just before dinner Is served. as
they are apt to be wilted by the heat
and the lights
The Columbus journal., 1908-04-22
70 Clean Grease from Skiilsts.

It 10 not generally known that used.
up tea leaves from the bottom Of the
teapot. II smptied into . greasy frying
pan and allowed to stand for Q few
minutes In . little hot water will Ne
move every particle Of grease adher-
ing to the sides of the pan.
The Columbus journal., 1908-04-22

Take one round cut of round steak,
cut an inch and 0nehalf thick. Make
. dressing of bread. apples. one egg, .
lump Of butter, two large onions.
sweet margin, salt or pepper: mix
well. Salt steak, put dressing on
steak, roll and sew. Bake In oven as
you would q duck; haste often. This
n delicious.
The Columbus journal., 1908-04-22
Uss Old Mattress.

, Instead Of giving mattresses to funk
dealers or taking out and burning.
empty contents and wash ticking and
use for covering new mattress. Cut
slit in center. finish edges and work
button holes and use nat bone buttons
for buttoning It up. or rip up and use
to put between mattress and springs;
1t keeps mattress clean and frse Iron.
dust
The Columbus journal., 1908-04-22
Gllolla's Pudding.

A most daueieps pudding is made by
taking one 60 q uncooked rice, one
cup q sugaS one cup Of raisins and
ten cups a whole milk. measuring all
IN same stsed cup. Stir together and
bake in Wellheated over for ~ hours.
Do not stir while baking. This makes
enough for six or eight people.
The Columbus journal., 1908-04-22
Sauce Colorin0.

Burn sugar In a roast pan until 1t is
black. Then pour q little water at q
time on the sugar. let it boil every
time till II 10 liquid. Pour it in q little
bottle and when needed take a tea
spoonful Of this color and mix with
the sauce.
The Columbus journal., 1908-04-22

One cup nut meats mixed. one cup
sultana raisins, one-half pound flgs
Put through meat chopper. form into
small balls and roll in powdered sugar
Chop dates. figs and peanuts, equal
quantities. Make into fiat cake. Cut
into squares and roll in powdered
sugar.
The Columbus journal., 1908-04-22
Making Jam Airtioht.

Many ;h0usekeepers have trouble
With keeping alright anything that u
put up In Jars.
Il. however. after Jar or bottle is
ooFkod Il 10 sealed with q mixture
Of booswax and rosin there u NO
danger Of air getting 1t It.
To make this sealing mixture put
two ounces OF yellow beesvax and
tour ounces Of rosin in . small tin
paa. which 10 thea Get in . larger pan
q bot water. STIR constantly until
Tie Wax end rosin are wen blended.
ApjU While stin liquid to the outside
q - coebQd jar or bottla !.
The Columbus journal., 1908-04-22
oas Oven Economy.

I purchased q single gas oven with
two shelves and use this over one
burner on top of my stove instead Of
using the regular oven. BY turning
q pieplate upside down In the bottom
I have three shelves upon which to
bake ut the same time. BY 30 doing
econOmize on my gas bill.
The Columbus journal., 1908-04-22
Way to Clean Carved Wood.

Use q soft sponge; take warm soft
water. make 1t soapy with CASTLE or
ivory soap: wash the furniture and
dry with . soft cloth. The sponge
will 60 into all the cracks and corners
and will remove every particle of dust
better than q cloth.
The Columbus journal., 1908-04-22
Bell Glove with SILK.

Boil . black kid glove in water for
about i've minutes. Rub silk thor.
oughly with . cloth moistened In this
water and press. The silk win look
Ike n0W.
The Columbus journal., 1908-04-22

Wash thoroughly with soap and Va.
ter. let dry. and trim edges evenly
With . pair Of shears. This will en-.
able you to uso Jour broom twice the
length q time.
The Columbus journal., 1908-04-22
HOUSEHOLD HINTS.

To clean Q copper kettle rub the ket-
tle with powdered bath brick and par
ann and then polish 1t with dry brick
dust or whiting.
When pouring out tea one sometimes
% annoyed to find the tea will run
down the spout. To prevent this rub
O little butter round the outside of the
spout
When thin tumblers stick together.
and there is danger of breaking them.
do not try to pull them apart. but put
them into Q pan Of warm suds. In a
short time they can be easily sepa-
rated.
II housewives who dislike to find
WORMS when cutting apples would first
put the fruit In cold water they would
and that the worms would leave the
apples and come to the surface Of the
water.
A wire basket, known as . salad
shaker, Or drainer, IL used to dry
groens after they have been thorough
~ washed. The leaves of lettuce often
hold the water, even after . good
shaking. Each leaf should be wiped
q With . piece Of cheesecloth. II not
thoroughly dry the dressing will not
b evenly distributed.
The Columbus journal., 1908-04-22
Cake for Small Family.

To make q layer cake, bake one
good layer. cut 1t in either halves or
thirds. lay one piece on top of the
other, and proceed to frosten or Ice ~
usual
II variety Is wanted. take the usual
amount of material for an ordinary
cake. Divide batter in four parts.
One part may be baked a. . mar
BILE cake. after dividing 1t into three
parts add one-half cake grated ch0co-
late. to one-third leave plain and add
two teaspoons strawberry flavoring to
the last third. Pour a little Of each
in pan until al 10 gone and you. have
q fine marble cake.
One-half pound chopped nuts added
to the second part will make . nut
cake. One-half cup each Of chopped
dates and nuts. one-quarter cup each
of chopped figs, citron and raisins.
one-half teaspoon each Of grated nut
meg, cinnamon and cloves will make
q fine fruit cake.
The last fourth will make . nice
loaf cake.
The Columbus journal., 1908-04-22

Trays and other articles made of
papier mache should not be washed
in hot water and soap suds. Sponge
the surface with cold. clean water, and
when thoroughly cleansed while still
damp sprinkle with little -four. Then
polish with flannel.
The Columbus journal., 1908-04-22
Roxs, Peanut Candy.

Take two pounds sugar. one pound
corn syrup, two pounds raw peanuts.
Put peanuts in when sugar boils. Cook
until ready to burn and pour on
creased plates.
The Columbus journal., 1908-04-22
HOW TO WASH "A SWEATER.
Garment Can % Cleaned Without
Causing Loss Of Shape.

In summer q girls sweater Is her
most important as we'll AZ her most
useful garment. II her shirt waists
are badly made or shoes shabby that
is q minor consideration, but her
sweater must be immaculate and up
to date. Every girl likes to wear
nothing but white during the outing
season. and great is her disgust when
her mother insists upon her having a
gray sweater for ecOn0my's sake In
the firm belief that the darker shade
keeps clean longer and that all wooden
goods are impossible to wash
II proper care is taken sweaters can
be washed all the time without hurt
ing their shade and color. FIJI q
large bowl or basin with warm water
and soapsuds. add a teasp0onful Of
powdered borax to keep the wool from
becoming hard and stiff II the sweat
er is white put little blueing In the
water every time 1t Is ripsed. This
will prevent 1t from turning . deep
ivory, as all white wool materials are
apt to do.
After washing wiring out. then pin
to a large bed pillow. Be sure not to
stretch the sweater or 1t will lose
its shape.
The Columbus journal., 1908-04-22

Soak salt mackerel over night to
remove brine: wash well. butter pie
~, roll mackerel in -four and put in
dish. skin side down: cover with milk,
odd few small pieces Of butter and
Hako l6 minutes.
The Columbus journal., 1908-04-22

An Excellent Tea Dish.
On . ane gridiron place some slices
Of salt pork cut as thin as possible.
On each slice lay q good sized oyster.
or two small ones. brOil and serve hot.
The Columbus journal., 1908-04-22
Use SOAP SerapS.

AZ soon ~ q piece Of soap has been
used until thin make q thick lather
and stick It to new cake. leave over
night and then use as one cake.
The Columbus journal., 1908-04-22
RECIPE FOR COFFEE CAKE.


A delicious coffee cake IL the fol-
lowing: Scald q pint of milk. then
cool to luke-Warm. Dissolve In II 1 y
yeast cakes. broken In small pieces.
Add about 81 cups white -four and
beat until thoroughly blended. Cover:
let rise an hour and half, then add
One-half cupful each sOftened butter.
lard and sugar. one unbeaten egg. q
half teaspoOnful salt and half q tea
spoonful cinnamon Add -four to en-
able you to knead well. then cover and
let rise until doubled In bulk. Set In
ice box or cold place over night. In
the morning turn on to q well-flOured
board. roll into a long. rectangular
piece. brush with melted butter and
fold from the ends toward the center.
making three layers. Slice on pieces
about three-fourths of an inch wide:
cover. and let rise until light. Take
each piece. twist the ends in opposite
directions. then bring them together
at the top of the cake. Place in we'll
buttersd pans: cover: let rise until
light. then bake In a moderate oven
about 70 minutes. When slightly
cooled. glaze with confectioner's sugar
mOistened with hot milk or water.
The Columbus journal., 1908-04-22

Grind one-Quarter of q pound Of c0f-
fee. and drip enough boiling water
through to make one teaspoonful of
coffee. Let 1t run through the cot
fee slowly 30 as to become as strong
as possible.
Add to the coffee the beaten yolks
of two eggs and three ounces Of sugar.
put the mixture In q double boiler and
stir with q wooden spoon until 1t thick
ems. This will require about Ave min
uteS.
Add one tablespoonful of gelatine.
which has been previously dissolved in
a wineglass of cold water. Strain the
mixture and set aside to cool. but not
to harden.
Beat one pint Of whipped cream
until stiff. add the coffee to 1t. whip
ping until 1t Is thick and firm.
As soon as thick put in q mold and
pack in ice and rock salt.
The Columbus journal., 1908-04-22
CHEESE in SALAD
% SAID TO GIVE FINE FLAVOR
TO THE oIOH.
Especial Care Needed In Cooking
Meats and Vegetables u success
Would BE Assured-PropariN0
Fish and Meat.

A Boston hostess served such . de-
licious vegetable salad the other
hight. that in spite Of themselves one
or two Of the guests exclaimed over 1t.
The unusual favor was given. It
seems. by adding a couple Of handfuls
of cream cheese to the French dress
ing. which shows that there's . chance
yet for something new in salad max
ing.
An unusually snappy salad calls for
. small cucumber, q boiled beet, q
couple of anch0vies, two hard-b0iled
eggs. . boiled potato, "a big olives
and . head Of lettuce. Make the
French dressing and incorporate the
anchovies which have been mashed to
q paste. with 1t. Line the salad bowl
with the lettuce and put the various
ingredients. all cut into dice. into it.
Season with salt and paprika. sprinkle
lightly with shsrry-about . quarter
Of . cupful-and turn the dressing
over. Toss all together before serv-
ing.
Even in preparing common salads
especial care in cooking the meat and
vegetables pays.
Fish and meat used In salad should
always be cold. and should be allowed
to stand for q time covered with oil
and vinegar, which should be drained
OF before the salad dressing 10
turned on.
To blanch vegetables for q salad cut
them into the shapes and sizes re-
Quired and boil each separately for
three or four minutes. Then drain.
turn into cold water and boil In sailed
water until tender.
Cold. boiled ham furnishes the
basis for q tasty luncheon or supper
salad. Dice the ham and to q cupfhl
of 1t allow the same amount Of shred
ded white cabbage, . small cucumber
pickle and q picked button onion. both
chopped fine. Make . border center
and sprinkle with the minced pickle.
Dress with oil and vinegar and gar
nish with olives and Spanish red pep
pers.
Celery, green peppers. apples and
slice of onion cut up together make
an appetizing dinner salad. Garnish
1t with radishes and dress with oil and
vinegar and a dash Of paprika.
Another novelty IL made Of pimen-
tos and cold boiled string beans mixed.
The Columbus journal., 1908-04-22
An Eae Sandwich Worth Eating.

An 800 00u0WSCU "OVSU SoSS"8s
The proprietor of q very small.
clean, tastefully tidy and exclusive
restaurant near the upper boundary
Of the Tenderloin serves an egg sand
wich between 1880 and 1870 every
week day that is attracting more GUS
toners than he can accommodate. says
the New York Press. For each sand
wich two small yellow dishes (flre-
proof earthenware) are used and an
egg at least q week old is shirred In
each. When just right one Of the eggs
is plastered over about a quarter-inch
thick with gr0und-up ham knlckle.
seasoned with butter and pepper. You
know the knuckle of boiled ham be-
comes very hard In q few days. 1t Is
the choice part of the ham, and while
difficult to cut with q knife, Is easily
ground. The second egg is quickly
inverted and dumped upon the first.
The ham is between the two. and the
sandwich is served red hot in the
first dish. the second acting as q cover
to be removed at the table. Price. Is
cents.
The Rich Hill tribune. (Rich Hill, Mo.) 1903-1911, 1908-01-09

see what SIS got to do with IN pint
Ne we're discussin'. You said ye'd
gone gunnin In the woods for FISH.
an up 90 date Ne Amt heard anything
Ike a bullet whirEin through the
air.
That's because ! Amt come TO
that part Of my story yet explained
the captain. You're n Of them Eel
lers that wants q sit through before
your finished, which aint a hurro way
O doin' business No. I Amt never
through un I'm done. I was Eoin' to
say that as soon as VI vas able 10 so
outdoors ON tollahle dry land. to look
after the horses an cattle. Nc found =
mo- surprisln state O. Affairs In the
Moods They vas mostly tail pines
tbv kiud SO made masts Tor ~schooncrs
0f Ga them DAYS. an that is now used
FOR telegraph poles am Gas STATS TIE
water hadn't come up higher r hair
way To- thg top 81 'rm. but wherever
they had been under watoy there was
a couple 81 fish OF one klud or an
other caught on TIE sharp needles Of
every branch, too Gar 0ut to be-
kctchcd hold OF by anybody climbin'
the trees an too hiEh up 10 b.
reached by hand or with an ordinary
pole 60 Wc had SO shoot en- 90 set
en- Of / Eucss the old man an me
must ha baggcd a thousand % EN- be
lor We got through
So SO see. Joe O. that we've giVe
me time G. hnish che story. that IL has
somethin 20 90 With the pint We was
discussin an that there Is cases
where When Sc say the woods o. fun
O fishermen shootin' Tor sammon, OF
trout or some other inhahltaui 81 tho
deep q aiut so Tar out % tho way
after all"
~Humph' calculated the postmas
ter with a shrug OF his shoulders
~ I vas q justice O. the peace an
was called upon TO give Sc time for
that story. ia giye ye 90 years. sol.
burned u . wouldn't
"Dac mean q 10 say Sc doub, my
word' demanded TIE captain
No said Joe, a dont donht one
o your words Evcry dod-eastcd
Nord % ihe bunch Is b rood one. an
in common every day use by ruppy.
table people bat when yo pui en- TO-
scthcr
Here the postmaster paused ana
shook his head obviously
When I put em togcthcr vhaif
Insisted the captain
They re- a mecnsce Go public NOR
aity said TIE Postmaster. IA a.
sach dcsene 10 b. addicted
The Rich Hill tribune. (Rich Hill, Mo.) 1903-1911, 1908-01-09

after they'd SWIM iu the back door,
through the kitchen into the parl0r.
thcy couldn't find their way back
They vas kctched iost az sure IS n
they a svum into a not. The only
trouble was how we'd ketch em our
selves AL our tackle was down
stairs but my grandmother vas a
mighty inventive old lady ouusiderin
her ciEhty-aovcn years. an ID didu't
take her long 10 "a matters sos we
had an the FISH we could eat she cut
open one % th pillars. an threw a
half a dozen feathers ou the surface
~ the water SOD the nsh would take
en- for nics an when they Ma FOR q
snack. shed lean over the top stop an
scoop cm tn with q ~piliar-caBc fast
curd on to tbe handle Of a warmth
pan 90 top o. that a hair e. doFen
nice at partadgCs lookin for a place
Go lieht nrW in the vindef an dropped
exhausted ou Tho foot % tbc bed
Wei. sir I never lived So high is an
has lifa as NC did that week Grand
fathrrd married grandm0thor because
she was the beet cook iu Aroostook
county. an she lived up tn her rcp,
pyfauon ttat week I can tell ye she
roasted. billed and fried thom part
ridFra an she way she didu't serve
up sammon pike, trout an bass
Amt been invented yet tn only thiug
We missed was our pie for breakfast
a 1 tell ye it come hard fer awhile
doin without &C. when yo'd had a
thing aH your NE sB' SIS suddenly
cut out 90 gifts on your nerves b ut
tie
"Puclariy coffee put Ca 81
Wothoupoun n sh'd thlbk yod ha'
missed your coffee moro "a abe pie
We would have. said the captain
"But Sc see grandfather bcin a nrst
class svimmor-he'd been a iogg0r for
GO years oi bis ufe. an what he
couldn't DO in the waiter can't be- ala
he dove downstairs into the Kitchen
al swum go where the coffee WAS
grabbed "a canfui on the dresser.
swum through the back door an come
up with IL %sputtcnn ike q porpoiso
outside the house icst under she win.
der whore grandmother Was sittln.
Waiiin' idr a. OF course ve had to
DO without miik an sugar. but after
a couple % trials 81 pure coffee SIC
got 90 ike b. an from that day 90
This / Amt never used milk an sugar
Ia miac an a. Ear as / know neither
has ms grandfather an my strand
mother
a hope they ne very veil an ca
iosin eood health. said the rpstmas
! ter. eloomils