davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

TO the sermon. as there is no danger
OF the dinner being dried up or burncC
10 crisp. During the rush OF hclC
work, the cooker, filled with It's load ot
meat, vegetables and coffee, is trans
/ ierred 10 the scene Of action early IT
the morning and the men served their
dinner while resting beneath somC
shady tree Especially is this desirable
when the field is a mile or two from tho
house and walk in the hot sun is
dreaded by the hands"
Cooker In the Army
a basket packed with tho dishes can
accompany the cooker and tho men wait
upon themselves This is not a theory
but actual fact, as last summer it was
put INTO practical test. The heavy noon
meal out of the way, the farmers wife
can take part or all OF that time to either
rest or do other nccdful work, in the
line OF sewing and mending, before sup
per time arrives Serving large fami-
hes IN this manner has been successfully
demonstrated by the United States
Army, and certainly soldiers work as
hard and cat as heartily as hands III
the harvest field
But what about the city or town
housewife who does not have TO earn
her own liying2 She, too. will find it
a boon. With the rush OF phlanthro-
pics and charities that these days fairly
deluge this class of women and gcncr-
ally have them at their wits end most
OF the time to find the time To fulfil all
the demands upon them. the 6rclcss
cooker lifts the load OF anxiety from her
shoulders. She can prepare her din
ner, thoroughly heat 1t and pop it into
the cooker. then shop, visit or do char
ity work until fifteen minutes OF din
ncr time, when she removes the food
piping hot. puts on the finishing touches
and has a meal well cooked. served on
time and accomplished without remov-
Proportioning Timo
Where several kinds Of vegetables or
meats arc to be cooked. which require
different lengths OF time in which they
viii become tender, those requiring the
longer time are put over first; when it
is time for the others to be put in.
the kettle is taken from the cooker and
these vegetables or meats arc heated
thoroughly on coal or gas range just
as the first lot were. and then all put i'll
the hrclcss. Every time anything IS
added to the kettle it must first be thor
oughly heated before being put into the
cooker In this way one will find each
kind OF vegetable or meat thoroughly
cooked when it is meal time.
This may read like a very fussy way
10 get a meal, but 1t requires very little
time and no watching after once put
into the cooker, and as vegetables take
from one to several hours to become
thoroughly cooked tho frclesS method
leaves many hours which otherwise
would have TO be spent in the kitchen
watching to see that they did not burn
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

short,-oakc is made with honey Blend
together half oupful each OF honey
and sugar with two tablcspoonfuls Of
water Heat over the FIRE until it forms
thread. Remove, and stir III the
stifily- whipped white of an egg Beat
constantly until the mixture cools. when
It will be soft and thick like cream.
Spread between layers of tho cake and
frost the top.
Honey Cakes
In making cakes honey takes the
place OF part OF the sugar. To a cup
iul OF flour, use two tablcspoonfrls OF
sugar and three of honey, the cakes
otherwise being made after the usual
recipes. Spice cake has delicious
flavor and sickness" the same as
when using molasscs. In sponge cake
use two-thrds of cupful of honey.
one cupiul of flour and three eggs. Beat
the yolkS and honey together, add the
flour and four tablcspoonfuls of cold
water Mix well, then fold i'll lightly
the stiffiy-whippcd whites Of the eggs.
Add lemon or vanilla flavoriRg Bake in
a quick oven.
Luncheon Sandwiches
Luncheon sandwiches arc very sp-
pctizing made with one side of the
bread spread with thick honey that will
not run readily or oozc out or the
edges. On the other piece OF bread
spread butter beaten to cream Chill
drcn arc especially fond OF these sand
wiohes in their school lunches They
are also well suited to serve with after
noon tea or coffee. For the latter, cut
the sandwiches IN fancy shapes with
tin cutters.
Honey omolct
For an omelct, honey IS unexcclled.
Make a plain omclct mixture, using
water in place of milk. as it makes an
onclct more tender. When the omelet
is cooked. pour over hnc stream Of
honey and serve at once Make grlddlc
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

n E AV1NG passed its experimental
- stage. hrclcss cooking is some
H thing which should he rcct.
keeper. "ouSc-
his magical box will solve the do
mestic service problem in many home
and even the trained maid will hail ,t
with JOY 1t is no rcspcctcr of ncrsone
as 1t produces as satisfying meals for
inc woman who earns her living by The
Gay as 1t docs for the teacher, the stu
dent, or woman of leisure
While the cooker does MANY wonder
tul and unexpected things, it will not
generate It's own heat. This must be
supphed IN abundance from other
sources, and this heat. retained. gives
inc process OF slow, continuous cooking
which has been pronounced by authori-
tics as the ideal manner Of cooking
ms process gives the least margin for
mistakes and the nutrimcnt and flavor
OF the food is retained.
Value Of tho Cooker
In the past year tho number of firclcss
cookers put on the market is astonish
ing. From the Cumbersome "hav-bo,r"
mas grown the attractive apnearinP
cooker that can be placed IN the dining.
room IT necessary without detractinp
from the furnishings.
1t IS ycritable godmothcr for tbe
woman IN large cities who paws an ex-
orbltant price for a hall bedroom and
perhaps on that account stintS herself
IN nutritious food. A onc-compartmcnt
box takes up very little space even IN
a l1al bedroom. After heating a cereal
popping 1t into the cooker. the rccepta-
Gle can be pushed under the bed, out of
sight, until morning, when 10 and be-
hold tho owner can take the nutritious.
hot breakfast from the cooker without
q loss OF time, as IS necessary when pre-
paring meals over the gas jet, gas plate
or alcohol lamp.
All the long. costly operations ncccs-
Sary IN StewIng, steaming and broilinc
arc cut down 10 Just the necessary time
10 bring the foods to be served 10 the
point where they are thoroughly heated
In this way gas or coal bills arc modi-
fed, the house is free from odor or
steam and the time spent watching the
foods used to tidy up the rooms or do
other necessary work.
Absence of odor
The oorncd beef and cabbage dinner
becomes delight, as no suspicion of
odor escapes into the room. and by
cooking the vegetables 7oiiEout a cover
when getting them heated for the
cooker, the odor is lcsscncd more than
onchalf. 1t seems almost incredible
that onions can be cooking in one com
partmcnt. while dainty dessert is be-
ing prepared in another without the
slightest possibility of the mingling OF
favors. But such is the case neyerthc-
less
The cooker is a priceless boon to the
housckecpcr during the summer months,
especially to the one whose family dc
mands hearty. hot food summer and
winter, and in this instance 1t becomes
an able assistant to the farmers wife.
a disordcrly kitchen full of steam,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
MAKING A HOUSE DRESS


over tho left-front sidc-gorc The plack-
et-closing Is made at this scam The
right and left Side-front cores arc cut
alike, except that the gore for tho left
side is about one inch wider than the
gore for the right side.
Judging tho Side Balance
For convenience, a pattern portion is
provided for each of the gorcs, but one
only IS 10 be cut of each The center
front is indicated on the front gore by
a line OF pcrforations, which, in cutting,
must follow a straight, lcngthwise thread
OF the fabric. Always mark the center
front line on 4 skirt with a visible line
OF thread OF some contrasting color, ia
king long baSting stitches Almost
everyone has some uneycnncsS OF hips.
requiring the skirt 10 be raised trilc
ut the waist-inc on either one side or
the other The thrcad-linc al tho cen
tcr-front shows very quickly which side
needs 10 be raised and how much. When
the ntcr-marking line hangs perfectly
straight from waist TO hcm-edgc, then
you know that the side balance is cor
rect
The waist IS IN three portions only
tho back and the right and left-fronts
The right-front laps over the left. in
correspondence with the skirt. but is
shaped to give some variety TO the clos
ing line a line of perforations indi-
Gates the ccuter-front on the waist-front
pattern. and the left-front portion Of the
waist should bc cut without the over
tapping shaped edge, but thrcc-cights
OF an inch must be allowed beyond the
center front line, TO which to scam the
dcr-facing of the lcft>-ont When
you arc ready to apply this facing after
the waist has bcein fitted. you may SIM
ply face the edge with straight strip.
about an inch and one-half wide
+. II will then be necessary 10 stay the
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

cereal for breakfast in the cooker at
night it will be thoroughly done for
breakfast After removing it, the meat
for the night dinner can be placed over
or the stew for luncheon made ready IN
another compartment. 1t is uncxcelled
for cooking fruit for jams and Jellics
before the sugar is added, and also for
cooking tomatoes for catsup and chill
sauce. AS there is no evaporation this
must be taken into consideration whcn
cooking foods
Popcorn placed in the kettles as soon
as popped and tightly covered will re-
main crisp for days Bread dough can
be raise in 1t without fear of chilling
1t is an Aladdin's lamp to the nurse
on duty, as she can serve herself a hot
meal at any time of the day or night
without leaving the patients room. 1t
brings within reach of the moderate sal
aired family the ability to serve many
of the dried vegetables. such as lcntls,
beans. peas, corn and dried fruits. that
have been eliminated in many instances
because Of the expense attached to their
cooking
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

the third and the dessert in the fourth
This latter can be brick OF ice cream.
which will keep frozen several hours.
for the same principle on which the
cooker is built to retain the heat 1t will
also retain the cold and keep out the
warm air.
The housckeepcr must learn TO use the
frclcss cooker Just as she must get on
familiar terms with new sewing ma
chine and It's attachments, or new
range.
To eoonomize the time is ono thing
she must learn, and this will come by
experience By placing the porridgc or
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

a HOUSE DRESS that IS SIM
~ pie yet not commonplace is
certain of instant favor, Much
IL IA TO be preferred TO shirt
waist and skirt is the dress that COM
bncs waist and skirt into ono garment
by uniting belt There is the SIM
pIoity, both in making and laundering.
OF a wrapper, with the smart trlmness
OF dress. Two or three good dresses
and 4 couple OF all-over aprons Will
couip the housewife with most suitable
morning wear and find her always pre-
pared 10 see or be seen by anyone The
all-oycr apron is great labor-sayer,
protecting the dress in dish-washinG. or
any work where water splaShes or dust
flies. so that the two practically consti-
tutc a kitchen rcgalia. Any washable
material is suitable. Danish cloth VIII
be a good selection for winter, n you
do not want TO wear cotton print all the
year round Cingham. .peroale or any
OF tho printed wash fabrics may be used
for summer.
Quantity Required
Of material 36 inches wide oH yards
arc required 10 cut the dress IN med'um
size In cutting from material 80 inehcs
wide. two cores may be cut from one
width OF the goods. Select a material
which has no decided up-and. down pat
tern and double it by laying the two cut
ends together, Spread it out. smoothly
on the cutting table and pin the pattern
on. Place tho wide end OF ono gore ana
the narrow end of the other toward the
cut ends OF the cloth.
The back and sidc-back cores arc cut
NJ ono time two Of cach) in this way.
There are seven cores III this skirt
two backs. two backs. two SIDE
fronts and one front AT the left side
of the front gore, allowance OF materlai
is made for Lcngthwisc tuck, that LAOS
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
HONEY IN COOKERY

Honey can be used in many different
ways A nice relish for breakfast is
made by dipping half slices of stale bread
in honey mixture made of cupful of
milk. ono egg beaten as for custard. a
pinch of salt and two tablcspoonfuls OF
honey. After dipping, brown quickly on
both sides, using ham or bacon fat to
fry in Serve with honey or butter
A delicious filing for layer cake or
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
~ II ECONOMY IN USE ~ ~

curely. A four compartment cooker
may hold 4 four course dinner ample
for company dinner and all prepared
hours beforehand without the slightest
danger OF its spolllng
Soup is cooked in the first compart-
mcnt, meat in the second, vegetables IN
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
CORNISH COOKERY

The majority of Cornishmcn cat hve
meals A day, sometimes six, and the
pastics for which they arc famous arc
neither so rich nor so light as those of
American cooks; but Cornish people arc
noted for their pink and white COM
plexions. and arc pictures of health
Some of the old Cornish make their
pastry OF suct instead of lard, and
have eaten 1t made of mashed potatoes
rubbed into the -four with lard. Beef,
chicken and kidney pastieS arc prime
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

stances 1t is money saver. for cheap
meats become expensive when long
cooking Is necessary to make them pal
atable and digcstiblc In the cooker the
cheapest, toughest meats become as ten
der as spring chicken, and with the ex-
pcnsc oil fraction of a cent a beef
heart makes 4 satisfying meal when
properly cooked with vegetables. When
cooked by gas or coal it costs seven
times its price In fuel before it becomes
ft to cat. With the iirclcSS cooker 1t
takes just onc-half hour to simmer. then
placed III the cooker for ten hours be-
comes tender piece OF meat accom-
panied with delicious broth that can be
utilized for its gravy
Do not think for an instant that care
lcssness in dealing with a cooker will
result in success any more than with a
range.
Utcnsilo Necessary
Tightly covered kettles arc 4 ncccs-
siy TO prevent the steam from escaping
after the contents have become boiling
hot. for it is absolutely necessary that
the foods should be made boiling hot
to their very centcrs. the kettles filled
tened down at this time and removed
to the cooker Immediately The box lid
must be closed down, fastened securely
and not opened until the food IS done
When 1t does become necessary to look
at any food, the kettle must be again
put on the range and brought again
10 the boiling point and not left in the
cooker. for when the cold outside air
strikes the food it Will gradually become
cold and not finish cooking.
Exact directions regarding time nee
essary for cooking cannot be given.
Tine tables act only as guides, some
foods require more, and where meats
arc tender, vegetables young and fresh,
these all require less time than when
meat is tough and vegetables old
Fruits. either sweet or sour, yield
under the influence OF heat more or less
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

favoritcs, kidney pasty being special
treat 10 a Cornishman
Those IN the old country who cannot
afford mcat-and there arc many such
pcoplc-usc lccks as substitute; 'licks,7
as they call them, and this is called
''licly pasty."
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

smoke and food odors can be trans
formed into an attractive room. and
leave the housckeeper's mind and body
free from worry, giving her periods OF
rest IN which she can recuperatc and be
fresh to complete the self-cooking meal.
The Sunday dinner is cooking while she
IS at church and she can listen in peace
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
Whito Stock

whito Stock
The important thing TO remember is
that white stock must keep the color
which gives 1t its name. 1t is in a way
an indication OF its dclicacy. and if 1t
IS darkcncd it loses that which dis
tlnguishcs 1t from the heavier beef stock.
The meats 10 be used for a foundation
for the white soups arc chicken and
veal, and. as they have not the keeping
qualities OF beef, it IS not advisable TO
make this stock in large quantities.
Keep in mind the principles OF your
first stock making that it is a system
of extracting. that all bones should be
cracked, and the whole submitted to a
long simmcring process To season
this more delicate stock use, for two
pounds OF meat and two quarts OF
water. onc-half tcaspoonful OF white
pepper ono tcaspoonful Of salt. ono tea
spoonful OF celery salt and an onion.
Chicken Broth
To make thin chicken broth from
this stock heat ii. season 10 taste and
add rice or barley IN the proportions
given for beef soup A little variation
is sometimes made by adding chopped
chicken to quart OF the stock
lmS stock serves as i basis for the
many Vcgcablc cream soups which arc
made with milk, one of the most deli
o'ous being cream OF asparagus
Cream Of Asparagus
Gut the tops from one bunch of as
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16
GEORGIA sxoet Potato Pudding

Wash and boil sof, two pounds OF sweet
potatoes, mash while warm, and add one
cupful of butter; beat until light IN
color Beat light five eggs. add orc cup
ful of sugar and stir into tho mixture
Add pinch of ground cinnamon. fourth
OF grated nutmeg, one pint of cream
and the grated peel of a lemon Mix
and bake in quick oven. Serve with
pudding sauce.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

Turn under scam on The free edge OF
the belt facing. bastc it in place and
make a row of stitching (from the out
sidcJ completely around the belt IN the
same manner as on the collaT-band
Work button holes on the left side of
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

The recipe for Cornish pastics gcncr-
ally used is as follows. Make a pastry
not so rich as pic-cruSt Roll out in
pieces to the size OF a small tca-platc,
one-quartcr OF an inch in thickness
Have ready ono pound OF fresh round
steak and half a pound OF pork steak
cut into small cubes, half a dozen
medium mSlzed potatoes. one large onion
and ono small turnip. Cut these up fine
and mix meat and vegetables together
Season well with salt and pepper, and
put good-slzcd cupful on each piece OF
rollcd-out pastry. The meat and vcgc-
tables are placed on ono side of the
pastry and the other Tapped over it The
Cornish have dcft little way of closing
1t up and crimping the edge that a
novice cannot seem 10 learn. Bake IN
4 moderate oven ono hour and 4 half.
These pasties may be filled with apples
instead OF meat and vegetables, and
eaten in place of the Yankee pic Here
arc several more choice Cornish recipes
Saffron cako
Make a small sponge as for bread,
using one and half yeast cakes. When
light, take two quarts OF sifted flour,
two cupfuls of shortening, half butter.
two and a half cupfulS Of sugar.
quarter OF an ounce OF saffron which
has been stepped in a cupful of water
for half an hour. and mix we'll with the
sponge, Then add three cupfuls of cur
rants. two cupfuls of 6ncly-choppcd cit
ron, one tablespoonful OF salt, half a
grated nutmeg, and ono tablespoonful OF
lemon extract Let it rise like bread,
and h1Ec I'm two lOaVpc
scaie. or Do7orsh!ro Cream
Let milk stand twenty-four hours in
winter, twelve hours in summer. Set 1t
on the stove till almost at the boiling
point. 1t must not bubble. but should
show wrinkles on the surface and look
thick. The slower it is done, the 6rmcr
it will be. On the following day skim
1t by folding over and over IN small
rolls. then set 1t on the ice 10 chill
This is also known as clotted cream.
Cornish Vegetable Stew
One pint OF green or butter beans cut
in small pieces. one pint OF green peas
three small potatoes and two small car
rots. Cook all together for three
quarters of an hour iii enough water to
cover. Add ono tcaspoonful of butter.
and salt and pepper TO taste. Before
taking from the stove add half cup
full of milk or cream in which tea
spoonful of -four has been made smooth,
Boil for several minutes and serve.
Narlnated Fish
Take two pounds of specklcd trout or
white fish, and cut up in mcdum-sized
pieces Put into an carthcn crock, add
salt, pepper and a pinch of ground Gin
namon and cloves. On top OF FISH put
five bay leaves, and cover with vinegar
and water in the proportion Of three
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

the front-gorc and sew buttons on the
lcft-iront side-gorc. The fastening of
both waist and skirt may be made with
hooks and eyes. and buttons and sinu-
lated button holes sewcd on the over
lapping edges.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

buttons when YOU sew them on. A bet
ter way is 10 lap the right-front over
the left, with the ccnter-front mark on
both even, and trace oil the lcft-front
the outline edge OF the right then make
the facing in that shape. Finish 1t a
seam smaller. that the overlapping right
side may conceal tho stitching that holds
the inner edge of the facing to the waist
Facing the Overlap
From the neck to the diagonal upper
line OF the overlap, the facing is cut
straight and but one inch wide On the
right-front, facing exactly the shape
OF the overlap, and wide enough to
reach seams width past the center
front line, is stitched to the front. the
right sides OF the fabric of front and
facing together After the edgc-scam is
stitched turn under the facing and
stitch the edges The buttonholes arc
to be worked in this side The position
Of the buttons is determined by again
tapping the right-front over the left,
with the ccnter-front lines even. and
marking. with a pin, through each but
tonholc about onc-fourth Of an inch from
lis front edge. The matter OF iacings
and buttonholcs really comes a little
later in The work, after the tucks arc
made and the seams finished
Arranging tho rucss
The pcrforetions that mark the sew
ing lines OF tho tucks should bc marked
on the material with pencil chalk or pin.
when IT is cut and before the pattern
is removed Go over these marks with
tailors' tacks, then cut the threads and
separate the pieces. Stitch the shout
dcr-scams before stitching the tucks,
but If you arc not certain about the fit
OF the waist. whether it will need any
alteration at the shouldcr-linc it will be
safer TO blstc both, and in this case ii
will simplify tho work TO bastc tho tucks
FIRST. Bring together the matching tail
ors' tacks and baste along the sewing
Inc they indicate Prepare the belt.
(This too. is trimmed awav an the LETT
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-10-16

parts vinegar to one of water. Cover
The crock with two tbickncsses of brown
paper tying 1t down closely. Prick a
few holes in center OF the paper. Bake
in a very slow oven for four or fvc
hours.