davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1909-11-26

l houride of sodium to one part powdered sugar. Blend thoroughly and scatter in- I to or near cracks This Is not fatal to persons. but is disagreeable- Kitchen and Laundry Kitchen sinks should be flushed ire querftly with boiling water. If grease is put into the garbage can the pipes will not become cloggcd- The laundry should be a model of cleanliness Stove and irons should be clean and bright A coating of vaselinc will prevent irons rusting Tubs and board must be left clean. Stationery tubs must be closed top and bottom when dry. rt The ironing-board must be of con venient size. shape and height, and pro- vided with soft old blankets or silence cloth and muslin for covers The hold
 CTS must be- yst,<ight and ready
 Stains and How to Remove Them
 The foundry closet should hold all
 necessary articles, such as starch and
 soap It may also contain things for
 removing stains, and on the door might
 be placed the following list of affections
 for this purpose: s FrsFt-Pour boiling water through,
 or use alcohol
 Choroldfr or C0ro1.--Wash in cold water. then pour boiling water through
 Ieo.-Wash in cold water. then in boiling water
The Bridgeport evening farmer., 1909-11-26

French dressing has slight food vzfne in the oil mayonnaise is rich in fat and proteid
 Whipped cream adds fat and is not at all necessary; in fact, there is generally senseIess use of whipped cream If one serves an orange gelatine for dessert and knows that the jelly alone is too light, the food value may be increased by whipped cream and cake. In that case its use is legitimate; but when used simply for looks it destroys the artistic qualify of the meal, nine times out of ten.
 usins 1eft-ovsrs
 Tn making up left-overs into salads or entrees one studies the food values that appear in the combination and de- cides what to serve with it, whether cheese waters, bread and butter or plain waters. One does not make the mistake of serving cheese and cheese waters at the same meal neither would one serve cornmeal as a cereal at breakfast, in mullins at luncheon and as a pudding at night. just because corumezl fs both nutritious and cheap.
 After a little study of the kirId in- dicafed, 1t will not De such a task to plan a meal, and the meals will not be such failures, for the food materials will be classified according to their nutritive values and one's recipes will also be classified in the same way and listed as either good food, slightly nutritious or simply favor-giying.
The Bridgeport evening farmer., 1909-11-26
STUDY 6 THE SCHOOL GIRL
Care and WatchfuIness Necessary to Insure Good Health

 and they should study with care tho ! problem thus presented, consulting not only the teacher but the family advisers such as the clergyman and lawyer, who have broad lookout upon life. It goes without saying that the foundations oi education should be thoroughly laid. Every child should read well and un- derstapdingly, write well and legibfy, and have mathematics sufficient and ac- curatc enough for ordinary purposes. lhsse are the necessities of everyday civilized life.
 Tho Frills of Education
 The study of the sciences, Of history and of ancient aud modern languages. while exceedingly desirable are needed in varying quantities according to the station and occupation of the future life of the child. The teacher will need a very different equipment from the girl who looks forward to being a house keeper or dressmaker. All study ex- erciscs and expands the mind, and is in degree beneficial, the same as excr- else develops the muscles and keeps them in state of health and capabilify.
 Many who could as well have had the training which would have fitted them for the positions which they and their parents knew were before them, have studied other things in school, and afterwards had to acquire proficiency for their hfe-work
 Shaping the Studies to Aftsr Life
 This problem has received in later years by far more attention than for merly, and most boys receive their train ing with view to their future work; but this is not true in regard to girls. Those parents are wise who train their daughters to some occupation by which,
The Bridgeport evening farmer., 1909-11-26

to this fact in numberless ways. How rarely one finds persons who refuse food offered at unusual times; but what a common thing it is to see people eating at all times, and places.
 A few of the hungry ones do not eat between meals as a matter of principle, but testify to their lack of proper food by irritability. sarcasm, headaches and readiness to find fault The. properly nourished individuals have their tenn pers well In. hand, and are cheery, help full and courteous. They are the ones who see the doughnut instead of the hole.
 
 What Food n
 Far too many look upon food as a means of satisfying hunger. instead of realizing that 1t is for the purpose of supplying the demands of the body in the work of providing bone and muscle. heat and energy. The first view con cerns itself with amount and taste, chiefly; tf<Alast with .nutriment- By choosing n6urisf1ment ffsf, one also se- cures variety and taste and avoid, in a measure at least. Ereak excess of food
 Whdcver plaxlr ~ vel -kalanced meal must study food n,afe1falst and the pro ducts of the cooks art from the stand point of nutrition She must know ex- actly which of the dishes put upon the
The Bridgeport evening farmer., 1909-11-26

feat rrid c-ic-ey ty the starch of the ioar. Nc realize that so simple a thing ss cream sauce has some food value when made with water, but much more when made with milk or cream We see the difference in food values between a purte of peas and cream of asparagus ccap, and the difference between the last r.arzied soup and clear tomato soup, which is really nothing but delicious favor. We are surprised to know that co1som-re comes under the same s.iass, having absolutely no food valuc. All the nourishIncnt was taken out when the stock was cleared.
 Mistakes of the Uaderfed
 It Is easy to see from this how one who does not know the composition of food materials may unwittingly provide an excessive amount of starch, for in stance, and furnish too little proteId; or. on the other hand, she may furnish an excessive amount of all the elements, thus making the combination too heavy.
 An ordinary luncheon or dinner for |instance, may provide really sufficient amount of nourishrncnt in the bread and meat course; proteids were sup piled in the meat, and starches in suffl- cient amount by the potatoes. Ii a second starchy vegetable is served the carbohydrate side IS too heavy Clearly the dessert must not consist of either starch or sugar, proteids and fats are ruled out, so one may not serve either
The Bridgeport evening farmer., 1909-11-26

Food Principles
 In the first place we must know. thai food chemists have found that the vast variety of food materials is made tip of but five clements, which are known as the flood principles. These elements found alone, and the predominating cle- ment names the food material For in stance, meat is largely proteid, and is called a proteid food; for a similar reason potatoes and rice are classed as starch. That statement reminds us that carbohydrates include two things starches and sugars. One more fact must be mastered be- fore we are ready to study particular foods. The work which each of these food elements performs in body building is important, and reminds us 'forcibly that food is for nourishment. The body
 needs four things: bone, muscle, heat and energy Proteids supply the bone and muscle, while carbohydrates and
 fats furnish heat and energy Mineral
 salts and water are important aids in all
 lines of bodybuilding. but need not be considered further for our purpose. After acquainting herself with the nutritive elements of the food she serves, and the purpose of each element in body
 building, the caterer needs to know in
 what proportion each element should be and the total quantity. The dietitiar
 knows exactly the weight of proteid.
 starch, sugar or fat served in each dish
 and in the entire meal The housewife could not study the subject so ex-
 haustively, but she can form an approx innate idea of the things mentioned. .
 Proportions Proper
 One authority gives the proportion of five parts of heat and energy to one of
 flesh and bone material" He also esti-s mates the amount of food needed daily by a man engaged in muscular labor as from fifty to sixty ounces, while thi-t.r- two ounces IS enough for man engag-d m less active pursuits. It is into ,stIilg to note that the same authority estiulatcs that in addition to the above ar1orrt of food one needs from fifty to eighty cunces~of fluid daily. s t1S
 Without being able to apply =ny of the dietary standards in dcf-itS ysay. 1t IS not likely that one will r-1zizc a serious mistake in planning ocia1ced meal after becoming familiar win the chemical composition of food rlatcriais.f and going one step further. and knowing the che1nicaP conposision of the co-i- bination of these elements into various dishes The longer we work on tl-is sqb-. jecf the more fascinated VIC become 1t is delight to krow that bahamas gre almost entirely starch. but have the least trace of fat; that apricots contain much more nourishment than apples; that dates, figs and raisins are exceedingly rich in carbohydrates that chocolate is rich in both carbohydrate and fat that all the food elements are present in con
The Bridgeport evening farmer., 1909-11-26

sun. Or, use alcohol if goods cannot be { ifIde4g-If fresh, wet in strong studs, cover with paste of salt and soap, and put in the sum-
 Biood.-Soak in cold water, or water and salt. When nearly gone, use soap and water. Or. use starch. paste.
 H,uge tRed) )--Cover with wet salt and wash in hot water (Yellow)
 Machine Oil or ,A-rIe Gredse.--Core with lard and wash with soap and cold water. Finish. with hot water and soap.
 Red Irk.-Aumonia and water. Milk or cream Cold water and soap
 Jdvelle Wafer-One pound of sal soda, quarter pound of chloride of lime and two quarts of cold water Mix, let stand several hours, drain of and bottle clear liquid. Keep cool and dark Wet the stain with soft cloths rinse well with cold water Repeat if necessary. and wash at last m ammonia and water-
 How to Mako Good starch
 It is an art to make good starch. To make thick starch use eight times as much water as starch and a quarter teaspoonful of lard, borax or spermacct1 to one quart of water. Salt may also be added. These are put in when the starch begins cooking. BMing IS added when ready to use Thin starch has twice as much water as thick starch. If one wishes to thin starch already made. use hot water. Starch that is thoroughly cooked will not stick Partly cooked. 1t is milky; when done 1t IS clear <
 Make smooth paste with cold water {: thin by as much more cold water Add b0iiing water. stirring fast. If the paste Jumps. stop adding hot water and beat the Jumps out. Cook over the fia-ac when all the water has been added After five minutes. finish cooking over water. Keep covered and hot til ready to rse Stoves ana Furnaces
 Alter the fires are ont is good fi-1- 10 overhaul and repair stoves and ftr naces. Fire-pots, grates and pipes nz need renewing. joints pointing up, arz hre-bricks replacing
 Firc-places may be closed by placiIi-s a board in the throat of the chimney. Crate baskets may be removed, but anl-- irons should remain Hearth. bricsz should be painted or oiled. RcaistrI fronts may need japanning or polisa1ne+ Registers should be wired shut to avxsf filling the house with unnecessarily duN' through carelessly leaving open
 Arranging Dinner
 The story goes that a certain Irish-a man, being very partial to bacon hav- ing "a streak of fat and streak Of
The Bridgeport evening farmer., 1909-11-26

siderable quantities in almonds and pea l nuts
 rosd value ef Vegetables
 We learn that dried beans furnish l large amount of proteid and starch, while string beans have very little of either; cabbage and celery, cucunnbers and lettuce have almost no nutritive
 value aside from the mineral salts and the ccIluIose, which furnish bulk and, in that way. aid digestion Peas and green scorn are nutritious in their fresh state,
 and when dried increase in fodd value Sweet potatoes have more food value added cugar,; turnips, squash and onions
 contain much water and little nourish- n1ent, but the mineral salts give value as food. The sarpc may be said of spinach, while parsnips are rich in sugar and starch; beets have little value aside from the sugar and cellulose.
 The study of flour and grains becomes very interesting as one compares the composition of entire, graham, and roller process Hours; or cornmcai and oatmeal. We are surprised to learn that macaroni is comparatively rich in proteid as com pared with rice, contains more fat and almost as much starch.
 Food Value of Meats
 The futritive value of different kinds of meat gives food for thought, as well as the fact that various cuts of meat differ in nutriment TiE flank contains more nutriTneIlt than the sirloin or lo;n the round more than the poTterhouse- We know that meat is. the typical pro tc;d food, but we find that fish. sheii-fish. cEgs. milk and cheese are all proteid foods
 After a study of this kind we realize that in making cheese soufle, for in stance. we increase the proteid of the cheese by the profcid of the eggs. milk and flour that we have increased the fat of the cheese by the fat ef the butter, and have further supplied material for
The Bridgeport evening farmer., 1909-11-26
THE NEW LACES
Novel Designs Shown in the Late Fall Offerings

1 and shallow yoke of Irish crochet and Quipure braids, is the moxe simple of the l two and also more youthful. It might | form the yoke of a lingerie frock, the full waist attached to its edge, or if would be equally appropriate worn over a colored waist, forming the white sur rounding to tne face that is so generally becoming
 Two small ready-made squares of l filet lace are inset at each side Of the Efront and a number of small button hoIed rings are introduced; the only stitchery is the fagoting in some of the braid loops, and the twisted picot bars, that cross diaeonally, connecting two edges of braid: or the fine picot cord
 may be used for this purpose.
 The collar and revers piece is made of the various parts of the design, and no rosettes. worked on threads that radiate open blossoms.
 In piece of lace of this description the sewing of the braid to the pattern and joining the several braid-ends to each other is a delicate piece of work that needs to be very neatly done, but thefe is one advantage: when this part of the work is accomplished the piece is practically finished.
 A Novel centsrpiscs
 A centerpiece is made of guipure braid surrounding center of linen, on which the braid runs in loops that are filled in with fagoting stitch, giving an
The Bridgeport evening farmer., 1909-11-26

&GScrwnrk at their lessons, or that their development is impaired because of 1t < Nut if such were the case the reason Mould be fou111, not in their pursuit oi
 pwlcdgc, but because of the changed ticns wh;rh govern their lives as tpe1 grow older.
 Jhe lack oS freedom in going about It[7 lack of hopeful future which will rgive them q pleasing occupation, with rcnuneratiosAand chance to attain high ambitions. vyrich expands the mind of a boy-the trf-hmeling effect of clothes, are the causes which effect the girls mind far more than the exactions of school life Importance ox Drsss The m3tyt of dress has a far greater influence oIfthc development and health of school girl than is realized. In varied than a boys It is obtained with a thousandfold more care than boys, whose ready-rnade clothing awaits him in every useful form and variety. The girl must be careful to avoid the sun which fades. the rain which ruins, the exercise which defaces
 She has to spend much time in in venting and carrying out ideas which will result in hcr dressing "as well as the other girls" and to accomplish this her own needle is called into requisi- ton for hours, during which she is shut dp in the house, bent over her work soardins-scAeoi
 I have been asked what I think of boarding school life for girls in their "teens-" It is a great advantage for girls to go away from home to school, as it takes them away from the dis fractions which always exist in the fam fly They mix with and measure them of life, the wholesomeness and sim plicity of the fare, the training which is given at such places in social and other Requirements. and the placing of the girl
The Bridgeport evening farmer., 1909-11-26

"O say the winter promises to M be a lace season is only a
 qualifying statement Lace
 seems to know no seasons, holding its own steadily from year to year, and growing rather than waning m favor. Old varieties are not cast aside. but new kinds are added, and de- signcrs are continually evolving new ideas, while manufacturers of the re- quired braids keep pace with them old Desisns Reproduced
 The rarest and most beautiful of the old pillow-woven 1aces are gradually being initiated and brought within the reach of everyone by these clevely-woven stitches to be made by the needlewoman, in the design. Practically one may say arrangement of the old may sometimes deceive one
 The stitches are ali of the greatest simphcity-most of them prodyred through the simple buttonhole stitch One advantage of the braid laccs is the fact that interruption of the work need have no serious effect either upon the lace or the temper of the worker. There are no long rows in which to lose count nor danger of dropped stitches. as in knitting. xsck Fleece
 Two pieces of neclwear now shown are of different character, but both are hand some and desirable. The first collar
The Bridgeport evening farmer., 1909-11-26

-4 ONE medical writers would give
 the impression that study is . x very baleful thing for a girl ar irving at the age of maturity that school duties and exactions dwarf her physically and engender train of evils which will affect her after-life. Boys and girls lead about the same life mt! the girl gets to be about thirteen ox fpurtren. when all is changed he Ffrlss clothing becomes more of re- 1frjcf1Qn to her exercise; custom lays hold and places its trammels upon her. 4he leads more sedentary life, e,@and one which Is less natural and more ex- acting; and if she loses her health, it is not attributed to these altered condi- lions through which she is. passing to r<1ch yonnE ladyhood, but to her school Ufc with its exaction of study.
 There is great necessity for mothers 1o e14fnine with cafe the cirrumstances rf me daily life of their yocng daughters mo are yet school girls The school II{e of 611ch IS more strenuous and cx- h1ustinE to-day than ever before There are SO many more things to learn The epirif of investigation which is char acferistic of our age makes greater de- .E'auds upon the young for the acquire rneuf of knowledge
 4A4c<1nE 6tud1ez
 The selection and Rtfidance in the course of study should be. wisely made A frx1 should not De left to learn hap h1zard tf1is on that. according to tife notions of the teacher. Her life and 1rroundings should be taken into con 1id<ration, and she should bend her energies 10 that which will best fit her Icr fhe c0nditions of life she is to face
 This the parents alone understand,
The Bridgeport evening farmer., 1909-11-26

Ibread puddin9, blanc-mange, tapioc4 or sago pudding, custards, junkets, suet. Ipium or Indian puddings, or either mince | or custard pies. Possibly an apple or
 berry pie would not add materially to 1 the starches and fats, because so little of A better choice would be canned or fresh fruits, ices, or simple fruit gela- tines. The soup should be flavor one, either consomne or clear tomato The salad shoald supply flavor, princi- palIy, and might consist either of crisp celery without dressing, lettuce with very little French dressing, or cabbage, shaved
 very fine and served with vinegar, salt and pepper, or possibly little French
 dressinR.-
 A cream soup if made of non-nrffri-
 nous vegetables like cabbage, asparagus
 or spinach would enrich the meal more
 than a consou1me, but not so much as a
 soup made of dried peas or lentils with
 milk or cream, or potato soup made with milk In case either of the nufri- tiot1s soups named is served, there could be corresponding tightening of certain elements in other parts of the meal A potato soup would dispense with pot1to as vegetable, aud suggest instead one of the flavor vegetables, like cauli6ower or carrots. The dessert might be taken from the proteid list of milk and egg combinations.
 Where the main nutrition is furnished in the dessert by such things as plum pudding, suet or rice buildings, the bz1- ance of proteid. fat or carbohydrates may be supplied in the soup, salad or main course. One learns to know the value. of the various salad dressings, and chooses sometimes one and sometimes another.
 Salad Dresxings
 Mayonnzise means rich food instead Of a fashionable dressing, and is often refused because its richness is entirely This dainty balancing of food values makes the difference be- tween an artistic meal and an unzt- tractive one. The salad dressings will be salt and pepper are simply dayorss
The Bridgeport evening farmer., 1909-11-26
STUDYING FOOD VALUE

damp cloth. or perhaps sponge wet in benzine. If any trace of the cime,S (the objectionable insect) is found, use the very best alcohol generously. This not only kills those that are alive, but destroys the eggs and cleans mattress and bed The nesting places must be examined and treated Picture mold ings, back and front, picture frames, woodwork. cracks in walls and floors. loosencd paper must all be watched. Closets should be cleaned systematically, shelves and floors and cleats should be washed All discarded articles should be removed at once
 The Bathroom
 The bathroom must shine with cicanfi- ness; walls and floors should be wash able and smooth. Tile or glass is best, but the walls may be of vanished plaster, painted in oil, and preferably white. The rug must be laundercd fre- quently and hung up when not in use. Towels, spongcs and soap should be pro- vided with racks. An extra rack for hot-water bottles and the like is desir- able The greasy coating that often forms on the tub may be removed By a good cleanser that IS not harsh.
 The toilet bowl needs disinfcctirrs often. A good fluid made at home has six ounces of chloride of lime dissolved in one gallon of water. Cork tightly and keep dark Distractions in the pipes may often De removed by long, stout wire, and a plumbers bill saved A wrench for removing the trap IS good economy
 Empty bottles and odds and ends have no place in the bathroom The medi- cine closet should be, immaculate If one nisf use poisons, have them labeled plainly and colored blue or red, if liquid, so that no mistake will be made on ac-' eounttof color On the bottle, or on the door, should be written the antidote flor possible, the antidote should be on the shelf plainly labeled
 Should the bathroom or kitchen be troubled with reaches, a good exter- minator can be made of three parts