davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27
THE HOUSEWIFE SHOULD
UNDERSTAND THE VALUE
OF IHE VARIOUS CUTS IN THE
DIFFERENT KINDS OF MEAT

fine in grain or rich in quality The
neck IS used for si9ws 1nI ior boiling.
The side OF the animal. running along
under the ribs. is the Battle-Ground. This
IS. used for corning. The briskct is un-
der the side OF the animals body. and
that, many people-mysclf among the
number-consider the finest part for
corning The shoulder is used for steaks
and corning, though the less said about
the tenderness of shoulder steaks the
better. The shin, both in front and
back, is used for soup and soup stock,
the marrow in the shinboae giving the
richness so desirable.
Hiad.quarter
The hind-quarter furnishes the finest
roasts and steaks, as well as the juiciest
meats for making beef tea, meat pics,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27


under the age OF ten years with
out the help of maid. and so systema-
tizing the housework that the household
wheels move smoothly The schedule
published refers to a home in country
village.
Conditions OF Life
SIN IN FAMnY-Father, mother, boy
OF seven, girl four. boy two and one-hali,
and girl one year.
LocA1roN-Country village OF. 1000 in
habitants.
HOUSE AND SURBoUNprSGs-Set in
large ward. with room for lawn and
kitchen garden. Seven rooms, all on
ono noor-wi,h bath, two pantrics,
closet and two porehes.
HrlpER-Woman comes each alternate
Friday and sweeps the entire house, the
bric-a-brac being attended TO By the
housewife-also the dusting.
Morning Schedule
goo TO 6 6:3o-Arise. wash. dress. and
prepare breakfast while husband helps
children in their morning toilets; lhe
two elder children can dress and wash
themselves. but need help about udylng
6:7o TO 7 :oo-Brealsfast
700 TO 7 ;3o-Ga,her up. dishes. brush
sd dining-room. curl girls hair, he
boy nils woodbox and the girl puts beds
20 TO o o.oo-Swccp and dust rooms
in front part OF house, and make up
beds; tidy everything. generally Tor the
day. During this period the boy sweeps
the kitchen and sidewalks, and the girl
sweeps the porcheS,
600 10 o:5o-Wash and put away
dishes with help OF children.
go TO 10 :oo-Prepare vegetables ane
dessert for dinner, order supplies, al
tend to morning mail
1000 TO II :so-Attend 20 speoia
work On Tuesdays this IS ironing
Wednesdays, scrubbmg, cleaning pau
tries, bathtubs, etc; Thursdays, oakinS'
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

sides that, the favor is also more per-
fcctly preserved.
1t would escape into the air with the
steam If It were Eot held by being COW
cred. As you 90 on you will 6nd that
there IS good and perfectly logical
reason for every direction which is gwen
you. and that the more implicitly you
obey the better success you will have.
and 1t won't be luck" either. II will
be because you took care and obcyed
rules.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

dish towels, hose, etc, arc folded
smoothly as taken from line, and put
away unironed. The children put polish
on the windows, and on rainy days
polish the silver. Mother completes the
work The greatest strength-saver IN
the kitchen is a rocker, where mother
prepares the fruit and vegetables, and a
hammock supplements this on specially
strenuous days.
Machine stitching. cutting and fitting
arc done at home. and the buttons and
buttonholcs are done while visiting
with friends who como IN the after
moons, or while making neighborly calls.
A trusty neighbor girl stays with the
children for a stipulated sum per hour.
while the mother goes out in the after
noon or evening.
Friends arc entertained with the idea
that IL is our society rather than the re-
freshments which brings them, and the
service is simple, though dainty. Thus
entertaining is never a burden.
In this way everyone helps. tho work
IS sufficiently systcmatized 70 leave no
extra hard days, and everyone Is healthy,
hearty and happy.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

broiled, so as to be palatable, comfort
ably eaten and well-digcstcd. Meats
whose hbevs arc tough should be boiled
or braiscd. when they will be found to
be deliciously tender. and if carefully
done, with all the Juices preserved, or
with small percentage OF loss.
Probably the very simplest form of
cooking meat IS by boiling, so why not
begin with that process ; The piece OF
meat TO be boiled should be we'll wiped
with clean, damp cloth-indecd. that is
the treatment to be given to all meats,
no matter how they arc to be cooked, to
ensure their perfect cleanliness and free
dom from harmful foreign substance
wish you would take the trouble to re-
member this; 1t is one of the useful bits
of knowledge that it is well TO tuck
away into the memory ready for use at
any time 1t might come under the
head OF general principles"
Boiling Neat
After the meat has been wiped. put ii
at once into boiling water, which has
been salted and be sure the water covers
1t completely 1t is important that the
water should be boiling when the meat
| is put into IT, because the intense heat
sears the surface at once and prevents
the juices from flowing out and vast
ing; and when the meat is done it is
moist and well-Aavorcd, as meat should
be, having lost little IN the process of
cooking Let the meat boil for few
minutes after putting 1t in the water.
then set 1t back on the stove or range
and let IT simmer gently until 1t is done.
During the boiling 4 scum is thrown
to the surface, and this should be care
fully removed until the water remains
clear on the top; another thing, the
kettle should be kept covered except
when the cover is removed that the sur
face of the water may be SKINNED. be-
cause the steam is of great assistance
| in softening the fbers OF the meat, be-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

IN this way keeping the Juices flowing
! from side 10 side, but not escaping, is the
way TO ensure successful broilinc
Done carefully in this way, YOU nccdn't t
fear TO offer . steak or chop 10 q most
iaSudiouS guest, provided that YOU have
made wise selection OF meat, and that
YOU serve l. at once, on no. plates, from
a HOT platter.
Do you want to try cooking 4 beef
steak? JUST as an experiment to see II
you can carry out the dircctions2
Broning soo:st.ak
Well, then, IN the first place wipe tho
slicc with = clean, damp cloth.
Now grease tn bars OF the gridiron
very lightly with some OF tho fat bits
of which you have rimmcd from the
edge OF thc slico Have the frc clear.
and broIl the ca, at once, not letting
the Gridiron OFT o. your hands, and
turning 1t eve. time you count ten. II
You like YOU steak rare cook II about
four minutcs-thlt i, If IL is from
thrcc-quartcrs O. al inch to an inch in
thickness, Jut give :. longer timc-
say three minute 4ongcr-if YOU wish
1t well done Serve at once on 4 hot
f'NNN~'f 'NeA-NAAhAh VIII SAT- bullNt anu 4
little pepper II you want the dish 10
look very attractive garnSh the platter
with SpriGs OF parsley or watcr-orcss.
You will understand il you arc to
serve steak for dinner that the vcee-
tables must all be ready for the table
before you begin the broiling. and the
plates heating. SO that your family may
have their meat at its very best If for
breakfast, have the potatoes and muf-
fms ready. Instant service is ono OF the
secrets Of successful broiling,
Pan Broiling
There is another way OF broilng that
IS called pan broiling," which is en-
ployed where there are no Goals, as in
cooking with a gas. gasoline or an oil
stove, or by electricity 1t is done on a
griddle or III a frying-pan. which is
heated kissing hot. the meat put on it,
without any fat, cooked one minute. then
turned to the other side, then cooked
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27
Thinning children


The place to begin training children
and especially so-called incorrigibles-
is with the parents. Let the parent
train him or herself. and the little imi-
tators and rcfcctors will be all right so
soon that everybody will suppose they
were born so.
The Would-be Ciyilizer OF Young
Savage should thy tho affirmative treat
mcnt on her boy Never mention his
faults TO him II you can help it, When
you must do so, be brief and speak as
you would to an equal in age and good
intentions. For instance, in the case OF
4 piliered storeroom where the tbefts
were denied. can YOU control your own
fault OF temper sufficiently 10 say, "Son.
did you take thus and 50 from the store
roomy'
And whatever the reply. accept it
oourtcously Gas you would be obliged
10 from your husband or brothcr), and
add. Il just asked because need TO
know. ! wondered II you got all you
wanted or needed At the table | wish
You to do so. Whatever there is in the
house is for you as for the rest of US
but I'd rather not have 1t taken from the
storcroon between meals"
You NAV say that such mild meosrres
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27
SIMPLE AND ELABORATE
METHODS OF COOKING MEAT
SO AS TO PRESERVE THE
T ULL NUTRITIVE VALUE

summer If your kitchen has 4 window
facing to the south utilize that Tor your
parsley box; you've no idea how cheer
tul It will make the room, and what is
better for the room in which so much
time Is necessarily spent than cheerful
ncSS2
With the expenditure OF a few cents
IN money and few minutes of oaretak-
ing every day. this is wholly possible.
Boiling 4 Les Of Mutton
Now VIC viii boil leg OF mutton. as
our next step i'll learning how to cook
meats
You will wipe the meat, remove all
the lat and when the meat IS thus pre-
pared put II into boiling, saltcd water
axe care not 10 have the water too salt.
just palatably so. | will give you the
reason ior this care later, but be sure on
tins point. OF course you have weighed
the leg, so as to know how long a time
10 give IT for cooking.
Allow twenty minutes for the heat 10
penetrate the meat, then skim of what
ever may have arisen TO the surface, set
tho Kettle where the water will simmer
gently, and cook in this way until the
meat IS done, allowing twelve minutes
to each pound, counting the time from
the hour at which you set the kettle bacl.
Tor the Simmcring process, and have IN
ishcd the skimming
While, without doubt, the old saving.
hunger IS the best sauce" remains true,
good housekeepcrs do not on that ac-
count discard all others. Indeed. one of
the lessons which the accomplishcd-or
ambiuouS-cook learns is that sauces
play a most important part in 4 success
1ul cuisine, and that the making OF them
is an art, the understanding of their
proper uses j science.
caper Sauce
One who prIded herself on her cor
rectneSs OF detail would never think of
serving boiled mutton without caper
sauce. And as it IS one of the simplest
III the list OF sauces. | am going to tell
you just here how to make It, so that
when you serve your boiled mutton you
may have the accompanying sauce TO
give IT the required zcst
To a oupiul of boiling water in which
the mutton was cooked add one tea
spoonful OF flour, molstened and made
smooth with 4 little cold water. half a
saltspoonful of salt. a speck of pepper
and one teaspoonful OF vinegar. Boil
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27
Braising Meat

Brai5ing Meat
/ As to the length OF time that meat
should boil, that depends wholly upon
b the weight 1t will take about twenty
minutes for the heat TO penetrate
through a piece OF meat so that 1t will
be ready 10 begin to cook, and so that
time doesn't count IN the cooking but
reckoning from the end OF the twenty
minutes. twelve or fifteen minutes should
be allowed for each pound. If the meat
is cut thick the longer time will be
needed; but il the piece is thin and fiat
the shorter time will be found to be
sufficient
Braising, which is another way of
treating the tougher Gbcrcd meat, is
cooking i'll the oven IN Il covered pan,
smothcring the meat in its own juices
and having good deal of herb season.
ing IN the dish with the meat Meat
thus prepared is most delicious
Roasting meat is, properly, cooking it
before the open fire. By subJcc;ing It to
4 high degree Of heat That is the way
grcat-Grandmothcr cooked her roasS.
and under the roasting meat was big
pan which caught thc Juices which made
the gravy, and IN that way got the name
of 'dripping-pan,' name which the
roasting pan has borne ever since. In
these days Of ranges and stoves Of vari-
Gus kinds, in which all sorts of fuel arc
used, from coal to electricity, we bake it
III a heated oven and call 1t roasted"
just by courtesy.
BrollIng
Broiling IS cooking directly over hot
Goals, and IS the quickest and hottest
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

RS. WRIGHT and Rosamond
and Elsie Jay, a girl friend OF
Rosamond's, were chatting in
> intimate fashion one afternoon,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

D ELOW is given suggestion on
~ the problem of bringing up 4
h y family OF three or more children
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-27

Five sweet potatoes, ono egg. hal
cnpful OF sugar hall tcaspoonful o
salt, one tablespoonful OF butter. Pare
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09

ing prohibitive of competition with
even the local butchers of these
points. With st. Paul rate the Bill
ings houes could compete with the To-
cal butchers, certainly with the east
ern packing houses.
Construction Costs.
The railroad people set up the de-
fense Of cost in Montana. This SEEM
ed to suit the champion of Billings
equality. He quoted these figures,
taken from Poor's Manual, and Poor's
Manual, by the way is compiled with
figures furnished by the railroads:
The cost per mile of Northern Pa
cific construction was $4,000 mile;
the cost of railroad construction in
Iowa, Minnesota, Nebraska, South Da-
kota, North Dakota, Montana and
Wyoming, classified as the Northwest
ern group, was $4,000 mile; the
gross earnings per mile was: North
ern Pacific, $12,112; Northwestern
group, $9,559; entire United States,
$10,543 The operating expenses per
mile of road: Northern Pacific, ST.
O76; Northwestern group, $5,6S5; en-
tire United States. $7,399. Net earn
ings per mile of road: Northern Pa
cific, $5,O36: Northwestern group, $S,-
S1S: entire United Sattes, $S,144. The
ratio of expense to earnings was:
Northern Pacific, 5S.42 per cent;
Northwestern group, 5000 per cent;
entire United States, 70.17 per cent.
Tonnage Comparison.
When the issue became tonnage Mr..
Moss submitted this schedule:
Average rate per ton per mile:
Northern Pacific, 0.90; Northwestern
group, O.S9; entire United States,
0.765. Average rate per ton: Northern
Pacific, 292; Northwestern group,
1.S9; entire United States, los. Av-
erage receipt per freight mile: North
ern Pacific. 4.16; Northwestern group,
1885: entire United States, 2.801. Av-
erage receipt per mile of railroad:
Northern Pacific 1912; Northwestern
group, 6S74; entire United States,
1855 Average number of tons per
mile of railroad: Northern Pacific,
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09

very slight on less than carload lots.
Our interest in Montana is less than
in any other section.
What Railroad Men Don't Know.
"Does it cost you more to haul a
ton of freight in Montana than in Ne
braska?"
81 am not versed in the rates"
BASED on railroad expenses do you
think 1t costs more"
"Well, there is physical differ
ence."
"Please answer my question direct
ly. Is the expense greater in Mon
tana than Nebraska?"
81 don't know"
"In other words, you have put the
selling price on the goods but not the
cost price," commented Mr.. Stanton.
do you know why the rate in Mon
tana is greater than in Nebraska? p
persisted Mr.. Stanton.
Montana is a mountainous coun-
try. I think you will concede that. "
mo, / don't believe it makes any
difference. I believe freight can be
moved as cheaply in Montana as in
the prairie state of Nebraska and this
commission has given the railroads
two years in which to disprove this
belief and the figures have never been
filed with us"
'I don't understand, Mr.. Commis-
sioner, why the railroads are spend
ing millions for reducing grades in
this country unless to reduce the
cost"
statistics give the exact tonnage
and cost per division, do they not?"
I'm inclined to believe the statis-
tics, but I have not seen them" re-
piled Mr.. Johnson.
"The auditor has this information? p
eyes"
Yellowstone VS.. Dakota Grades.
The condition of the Black Hill:
line was not suggestive of extraor
binary profit, as described by Mr.
Johnson.
81 don't see why the cost along thu
Yellowstone grade should be mor'
than through Dakota"
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
Consideration
Is TO Be GlUen
SwitchingCa

Commissioner Morley-I be-
lieve the Great Northern is en-
titled to switching charge.
believe that $5 is excessive.
We will consider the case and
arrive at a decision, just alike
to the industries located along
the Burlington terminals, and
the railroad company, and If
an excessive charge has been
made, our decision may be re-
troactive and afford ample pro-
lection to all concerned.
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
Some Pertinent Facts and
Figures Cited to Aid
Commission in Deter
mining Justice Of Com
plants Against Road.

Eyes, that Is correct; but concern
ing Montana as whole l think you
are mistaken"
Concerning peddler cars, he ad-
mitted that better rate was in ef-
ator cars are furnished by the rail-
roads. They are iced at the ship
pers expense.
do the shippers send a man
along?"
mo"
"Is there switching charge of IS
or $40 for portion Of the cargo?"
II don't think So"
For switching to the warehouse"
None to our warehouse: think
there is one to the conslgnee's ware
house,"
Would the installation of packing
houses in Montana work to the loss
of lines operating in Montana?"
II don't think So"
"The rate to Butte is S1.13. There
would be an additional cost for dis
tributing to Billings. It would cost
less to slaughter In Billings and dis
tribute from here under an equitable
rate?"
Where Railroads Are Broad.
"I suppose it would, but 1 don't
think for a moment that it would be
taken into consideration in making
rates as the installation of factory
creates a demand for other freight
which we may bring in. I think the
railroads are too broad-minded to be
sr1a a,,4 Irye, nob Itfenn4AB
you think the purpose Of the rail-
roads is to build up the country"
Eyes"
"This is giving to the railroads an
elemosynary character that they have
not enjoyed in the past. Then you
can't give the cost of operation in
Montana?" concluded Mr.. Stanton.
Il can't and I don't believe Qaugh-
ingly) that l would if 1 could"
Mr.. johnson was questioned by Mr..
Moss concerning operating expenses
in other states as compared with those
in Montana.
at costs you more to do business in
other states than in Montana" stated
Mr.. Moss.
81 don't believe that is possible"
THE figures are from your rec
ords."
'That may be, but don't believe it
possible"
"I would like to have Mr.. Moss give
his authority for the rates he quoted
this morning" added Mr.. Johnson.
"I believe Mr.. Moss stated the au-
thorities," said Chairman Morley.
Where Data Came From.
Mr.. Moss stated that he had OBJ
tanned many of his quotations from
officials of railroads, and to confirm
them he volunteered to submit the let
| ters to the commission.
Chairman Morley stated that the
tariffs would be obtained and checked
against the figures quoted by Mr..
Moss.
'I noticed that Mr.. Moss referred to
special quotations, to quotations from
Chicago to Duluth, for instance. I
don't know whether competition en-
ters there or not. Many conditions
enter in these rates that don't obtain
in Montana or Nebraska" added Mr..
Johnson. "These conditions should be
taken into consideration"
"Have you any information that
shows these causes?" asked Mr.. Nor
ley.
"No, have not. They may be be-
CONTINUED ON Page 8.
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
Freight Can be Moved
as CheapIy lin Montana
as in Prairie State of
Nebraska and Roads
Have Never Denied it.
. HE FIRST GUN in a battle
desiOned IN break thro,ioh

designed to break through
the wall of protected rates
for eastern shippers and to open
up avenues of commerce to the in
FAINT industries of Billings and
vicinity, was fired in the presence
of the Montana Railroad commits
sion yesterday morning when P.
B. Moss of this city, presented a
multitued of figures dealing with
the differences in transportation
charges, the cost of construction
and the cost of operation in Mon
tana and all other sections of the
United States.
At the sessions, which were held
during the morning and afternoon in
the council chamber of the city hall,
were p. A. Morley, chairman; B. T.
Stanton and Daniel Boyle, members
of the board of railroad commission
ers; w. III. Merriman, assistant gen.
eral freight and passenger agent of
the Northern Pacific railroad; H. ].
Jackson, assistant general freight and
passenger agent of the Great North
ern railway, and w. w. johnson OF
the Burlington.
The proceedings were recorded ste
geographically by John J. McGinnis, Of
fetal reporter of the commission.
A Three Time Rate.
1t was shown in a table Offered by
Mr.. Moss that the rates from Billings
to Mics City on packing house prod
ucts were three times as much as
those in certain sections of the east;
that while it cost less per mile to
build the Northern Pacific railroad, it's
net earnings were greater and it's
cost of operation less than in other
states. The figures he supplied re-
ferred to all railroads hauling freight
into Montana from eastern points.
The contest was not one-sided, rep
resentatives of the railroads engag-
ing actively in their resistance all
along the line, but pretty often be-
hind the bulwark of forgetfulness or
lack of knowledge, where the question
concerned cost of construction, cost
of operation, cost Of maintenance and
extent of profits, upholding the fair
ness of existing rates mainly on the
difference of wage costs, desnity OF
population and cost of washouts.
Prohibitive Rates.
Figures that concerned the freight
charges from st. Paul to scores OF
points in Minnesota, Montana and 9TH
er states were. cited by Mr.. Moss to
the disadvantage of the rates from
Billings to points within the state OF
Montana; figures were submitted
showing that short hauls in Montana
cost more than short hauls in other
western states. The rate from Dem
yer to Colorado Springs, "a miles, was
10 cents; from Denver to Pueblo, 1l9
miles, 12 cents; Denver to Trinidad,
PIG miles, Is cents; from Billings to
Bozeman, 12O miles, SS cents; Bill
ings to Butte, 23S miles, 40 cents, all
of these quotations being of rates ON
carload quantities.
Questioned by General FrelghI
Agent Johnson as to how many car
loads the P. B. Merrill Packing COM
pany had shipped into local territory
Mr. Moss replied none, the rates be-
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
ExceSSiUe
Charges for
Switching

Mr.. Scott-We have erected
the Security Warehouse at a
cost Of nearly $4,000. The
proposition to charge S. per
car for switching is excessive.
For example,: 1t costs $3.50
per car to ship hay from Fos-
ter to Billings, and 1t is pro-
posed to assess me almost a
third as much to switch the car
here in the city limits as it does
to haul the entire load from
Foster to this city.
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
TWO ROADS WASHED OUT.

DENVER, July 8.-A report mas
been received here that cloudburst
late this afternoon between Sedalla
and Castle Rock, about 80 miles south
of Denver, washed out 800 yards OF
Denver & Rio Grande and Santa Fe
tracks, effectively tieing up traffic on
both roads. No one was injured.
The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1909-07-09
4 Pointed Question on the
Protection of State Industries

Commissioner Boye-This others In some
originates shipped
here In this the product originates
manufactured
teesed protecting Montana industries,
be
without the asking, would