davidaulloa/AmericanStories huggingface dataset:
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

must be constantly watched to prevent
burning
There is no reason shy the Disagree
able odofS Of boiling cabbage and cauIi-
flower should fill the house Have the
water boiling rapidly and plenty OF it,
in an uncovered kettle. Cat the cab
baee and cauiiiiowcr in pieces put in a
little al time 10 prevent the water
from cooling. and with a fork push it
under the water every few minutes. In
thi, way cabbage should cook ia twenty
five minutes
Before it is ready for the oven. bread
should rise 10 twice its original size.
Therefore. do not put in more than
enough to half fiji the pans or the
loaves may be an ugly shape and th
rising dough may overflow into the
oven.
When frying in deep fat. never put
too much food in your frying basket
at once, OF the heat of the fat viii be
reduced, and the outer surface Of the
food, instead OF being crisp and dry,
will absorb the fat, lose flavor or juice
and become greasy and indigestlhle.
When boiling beets, peas, squash,
corn or turnips little sugar ir the
water win improve them.
A sldlful cook attributes her famed
success in making delicious mayonnaise
to the fact that she always adds few
drops of onion Juice.
Salt nackcrei should be soaked over
night with the skin side up. Change the
water the last thing before going to bed
md again apon rising. Salt fab shoMl6
be broiled
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

cereal for breakfast in the cooker al
night it will be thoroughly done foi
breakfast. After removing it. the meat
Tor the night dinner can be placed over
or the stew for luncheon made ready in
s.other compartment. 1t is uncxcelled
for cooking fruit for jams and jcllies
before the sugar is added, aud also for
cooking tomatoes for catsup and chill
sauce. As there is no evaporation this
must be taken into consideration when
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 it without fear Of chilling.
1t is an Aladdin's lamp to the nurse
on duty, as she can serve herself hot
meal at any time of the day or night
without leaving the patients room. II
brings within reach of the moderate sal
aried family the ability to serve many
of the dried vegetables, such as lentils,
beans, peas, corn and dried fruits, that
have been eliminated in many instances
because of fife expense attached to their
cooking.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

paraRns and boil twenty minutes in
sailed water Take pint of the white
stock ard add the rest of the asparagus
cut in small pieces, and boil the same
length Of time, Also put TO heat inIthe
double boiler a pint of milk. Shave one
small onion into saucepan containing
a heaping tablespoonful Of butter, and
cook it carefully but do not allow it to
burn. Skim the asparagus Of of tho
stock and add to the contents OF the
saucepan. Stir until the vege abIes are
well mixed, and add to them table
spoonful Of -four When this is cooked
and sraoothed into the other ingredients,
psf the mixture into the stock and let it
boil for twenty minutes If you have
timed yourself rightly the milk will
row ile heated IN the double boiler
Rub the stock and its fayoring vege-
tables through sieve into the milk, and
season 70 taste At the last moment be.
fore serving, the asparagus tops may be
added
Are you signing because for want Of
asparagus you may not try this soup at
onces If SO, do not blame you, but
ON the other hand could not refrain
from telling you about il, for without
II, to my mind no chapter on soups with
stock would be complete.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
PRACTICAL EFFICIENCY DEMONSTRATED &c.

to the sermon, .as there is no danger
of the dinner being dried up or burned
to a crisp. During the rush OF field
work, the cooker, filed with its load of
meat, vegetables and coffee, is trans
ferred to the scene OF action early in
the morning and the men served their
dinner while resting beneath some
shady tree. Especially is this desirable
when the field is a mile o. two from the
house and walk in the hot sun is
dreaded by the hands"
Cocker in the Army
A basket packed with the dishes can
accompany the cooker and the men wait
upon themselves. I his 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 nsedful work, in the
line of sewing and mending, before sup
per time arrives. Serving large fanli-
lies in this manner has been successfully
demonstrated by the United States
Army, and certainly soldiers work as
hard and eat as heartily as Hands" in
the harvest field
But what about the city or town
housewife who does not have to earn
her own living She, too, will find it
a boom With the rush of philanthro-
pies and charities that these DAYS fairly
deluge this class of women and gener-
ally have them at their wits end most
Of the time to fnj tic time to fulfil all
the demands upon them, the fireless
cooker lifts the load of anxiety from her
shoulders. She can prepare her din
ner, thoroughly heat il and pop it into
the cooker, then shop, visit or G1 char
ity work until fifteen minutes of din
ner time, when she removes the food,
piping hot, pitts on the finishing touches
and has a meal well cooked, served on
time and accomplished without remov-
ing her dainty gown if she so desires.
Proportioning Time
Where several kinds of vegetables or
meats are 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 frop the cooker and
these vegetables or meats are heated
thoroughly on coal or gas range lust
as the first lot were, and then all put in
the freless Every time anything is
added to the kettle it must first be thor
ougfly 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 very fussy way
to get meal, but. it 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. the freiess method
leaves many hours which otherwise
would have TO be spent in the kitchen
watching to see that they did not burn
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

cakes in the usual way, and as each one
leaves the griddIe spread with honey
and fold over like an omelet.
Besides these few hints given for the
use Of honey for table use, there are
endless other ways TO prepare II in
appetizing forms, such as in cookies,
Ginger snaps, tea cakes. love cakes,
many kinds OF candies, honey fudge,
popcorn balls and others.
Food Value Of Honey
Honey has medicinal qualities also.
II is often used with great benefit in
throat and lung troubles. Taken In place
of cod-liver oil il is as beneficial. Oc-
easionally there Is person with whom
honey does not agree; but all children
who have healthy appetites prefer il to
butter Taken as a stiniulant, its effect
is equal 10 that of wine, without its in
furious effects.
White clover honey is by far the
finest favor Of any thar is produced.
There is quite range of fiavors be-
tween that OF white clover and the cloy-
ing sweetness Of buckwheat, and one
can develop bis own taste between these
several varieties az they are tried and
tested II is a very rare occurrence
indeed that the bees ever sip nectar from
a plant or flower that is poisonous,
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
KITCHEN WISDOM

~ OTATOES shoitid be peeled a,
- thin as possible. Turnips mus
be peeled thicker, taking as Z
guide the line that appears Just
inside the skin. Carrots, parsnips and
satisfy should be scraped. Sweet po-
tatoes and beets are boiled in their
skins.
II range has become red from over
heating or rust, before applying stove
backing rub the surface well with vine
gar, allowing il 10 dry Blacken wlier.
the stove is slightly warm, not hot
When buying fowls for fricassee.
never allow the butcher to splinter the
bones by G ping with the cleayer.
Ask him 10 remove the sinews from
the legs, and cut through the joints.
II meat, when cooking, has to be
turned, be careful nsvty TO pierce II with
a fork. Boiled OF stewed meats should
be seasoned when cooking. Bro;'cd
and fried meat should be salted and
seasoned after removing from the fire.
Corned beef, ham or any saited meat
should be put in cold or lukewarm
water. Fresh meat should be immersed
in rapidly boiling water TO prevent loss
of juices Allow both kinds 10 boil
quickly at first, removing any scum
that rises, then push to back part Of
stove to simmer, allowing thirty min
utes to the pound for formed beef,
eighteen to twenty minutes for ham
and mutton. Boiled meat should al
ways be left in its own liquor to cool
Peas and beans should never be
swimming Ia water. They should be
cooked with as little liquid a. possible
10 retain favor Of the vegetables bat
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
marinatsd Fish

the neck cdge), with the right ssdea u
| the material of both face-to-faca. Ate
stitching, turn the collar and iss facing
and make one or two rows OF machine
stitching around the turned edge. Nov
| haste the collar into the top of the col.
| lar band, in the same manner that the
waist was basted between the two belt
portions--the coliar-band on one side
Of the neck edge Of the collar, the col
lar band facing on the other side
Match the notches in the band TO those
| in the collar
Stitch this seam, continuing the stitch
ing along on the ends of the band that
extend beyond the collar, to provide the
necessary lap at the center-front Basic
the lower edge Of the coIlar-band to the
lnect..edge Of the waist. Turn under a
seam on the lower edge OF the collar
band facing aud haste il 10 the waist
.nect From the outside of the waist,
make a row Of stitching entirely around
the collar band Work a buttonhoie
10 each end for a stud or collar button.
Fiaishirg the Skirt
Basic a tuck at the left side Of the
front breadth Of the skirt and, at
placket-opening depth. make a slash
into the seam-cdge and turn the seam
under, making the tuck into a hem, the
depth Of Che piackct Face the CORE
spending edge Of the left-front side
gore Stitch the seams Of the skirt and
at tie back make a plat at each side Of
the center back seam, according TO the
pcrforaiions and the directions on the
pattern label. Basic the upper edge Of
the skirt to the lower edge of the belt.
BE careful 10 have the center-front aad
ccnter-back of both even.
The icft-hand end Of the belt will ex-
tend beyond the edge of the ieft-front
side-gore because it is attached to the
waist as far as the centerfrout. Try
on the dress and note the fitting Of the
skirt. The belt is supposed to dip lit
tie az the eenter-front, the perforations
on its pattern marking the actual waist
line. If the skirt requires any aitera-
lion. make il; if not. stitch the Seasu&
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

TAVING passed its experimental
- stage, freless cooking is some
q thing which should be reck-
oned with by every house
keeper.
This magical box will solve the do
mestic service problem in many homes,
and ever the trained maid will hail If
with Joy. It is no respecter of persons,
as it produces as satisfying meals for
the woman who earns her living by the
day as it does for the teacher, the stu
dent, or woman of leisure
While the cooker does many wonder
ful and unexpected things, it will not
generate its own heat. This must be
supplied IN abundance from other
sources, and this heat, retained, gives
the process OF slow, continuous cooking
which has been pronounced by authori-
ties as the ideal manner of cooking.
This process gives the least margin for
mistakes and the nutriment and favor
Of the food IS retained.
value of the Cooker
In the past year the number of fireless
cookers put on the market is astonish-
ing. From the cumbersome ''hay-box"
has grown the attractive appearing
~OoASl tltdL Sdll uS ptdOCd III tllt OliilIlS-
room, If necessary, without detracting
from the furnishings.
1t is a veritable godmother for the
woman in large cities who pays an ex-
orbitant price for hall bedroom and
perhaps on that account stints herself
in nutritious food A one-compartment
box takes up very little space even in
hall bedroom. After heating cereal,
popping it into the cooker, the recepta-
Gle can be pushed under the bed, out of
sight until morning, when 10 and be-
hold the owner can take the nutritious,
hot breakfast from the cooker without
loss OF time, as is necessary when pre-
pairing meals over the gas jet, gas plate
or alcohol lamp.
All the long, costly operations neces-
sary in stew1ng, steaming and broiling
are cut down to Just the necessary time
to bring the foods to be served to the
point where they are thoroughly heated.
In this way gas or coal bills are 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 .corned beef and cabbage dinner
becomes 2 delight, as no suspicion of
cjor escapes into the room, and by
cooking the vegetables aoifhoat cover
when getting them heated for the
cooker. the odor is lessened more than
one-half 1t seems almost incredible
that onions can be cooking in one com
partment, while dainty dessert is be-
ing prepared in another without the
slightest possibility of the mingling of
favors But such is the case neverthe-
less
The cooker is priceless boon to the
housekeeper during the summer months,
especially to the one whose family de-
nlands hearty, hot food summer and
winter, aud i'll this instance it becomes
an able assistant to the farmers wife.
A disorderly kitchen full of steam,
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

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 ii will
also retain the cold and keep out the
warm air.
The housekeeper must learn to use the
fireless cooker just as she must get on
familiar terms with new sewing ma
chine and its attachments. or new
range
To economic the time is one thing
she must learn, and this VIII ONE by
experience. By placing the p Ridge or
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
MAKING A HOUSE DRESS
Practical Directions for the Fashioning of this Garment

over the left-front side-gore. The piack-
.et-elosing is made at this seam. The
right and left side-front cores are cut
alike, except that the gore for the left
side is. about one inch wider than the
gore for the right side.
Judging the Side Balance
For convenience, a patter1 portion IS
provided for each of the cores, but one
only is 10 be cut OF each The center
front is indicated on the front gore by
la line OF perforations, which, in cutting,
must follow j straight, lengthwise thread
of the fabric Always mark the center
front Inc on = skirt with visible line
Iof thread Of some contrasting color, Ia
king long b3siing stitches Almost
everyone has SONG rnerenness Of hips,
requiring The skirt 10 be raised triile
at the waist-li3e on either one side or
the other. he tfrcad-linc at the cen
ter trout shows very quickly which side
needs ia be raised and how much When
the center marking line hangs perfectly
straight from waist to lcrn-edge. then
Won know that the side balance is cor
rect
Tie waist is in three portions only
the back and the right and left-fronts.
The rig,.t-front laps over the lett, in
with the skirt. but is
shaped to give some variety to the clos
ing-line A line Of perfo7ations indi-
Gates the acenter-f front on the waist-frone
pattern. and the left-front portion Of the
waist should be cut without the over
tapping shaped edge. but three-eigats
of an inch must be allowed beyond the
center-front line, to which TO seam the
undertaking OF the left-front When
YOU are ready to apply this facing after
the waist has beein fitted, you may sim
ply face the edge with a straight strip,
about an inch and one-haif wide
II viii then be necessary to stay the
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

short-eake is made with hone1. Blend
together half c1pful each of honeY
and sugar with two tablespoonfuis O
water. Heat over the fire until Informs
a thread, Remove, and stir IN the
sth1y-whipped white of an egg. Beat
constantly until the mixture cools, when
t will be soft and thick like cream.
Spread between layers OF the cake and
frost the top
Honey Cakes
In making cakes honey takes the
place Of a part OF the sugar. To a cup
tui OF -four use two tablespoontuls Of
sugar and three Of honey, the cakes
otherwise being made after the usual
recipes, Spice cake has A delicious
favor and sickness" the same as
when using molasses. In sponge cake
use two-thirds Of a cupful OF honey.
one cupful OF -four and three eggs. Beat
the yolks and honey together, add the
-four and four tablesnoonf,ds OF cold
water Mix WELL then fold in lightly
the stifily-whipped whites of the eggs.
Add lemon or vanilla aavoring. Bake In
a quick oven.
Luncheon Sandwiches
LGacheoh SANDWICHES are very ap-
petixipg made with one side Of the
bread spread with thick honey that will
not run readily or ooge out on the
edges. On die other piece Of bread
spread butter beaten to a cream Chill
dren are especially fond of these sand
witches 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 omelet
For m omelet, honey is unexcelled.
Make u plain omelet mixture, using
water in place Of milk, as it makes an
omelet more tender. When the omelet
is cooked, pour over a fine stream of
honey and serve at once. Make griddie
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08


be exercised
Testing the Cooker
Some cookers are better packed than
others and retain the heat better A
safe guide is to 5lIng kettle of water
TO furious boil; cover it tightly and
place in the cooker If at the end of
twelve hours !: is stiIl hot you may place
faith IN the cooker 10 do its work
Small quantities OF foods or liquids
viii moi keep hot ten hours. In such
cases the small amount must be put
into a small jar, can or pail, and while
scalding hot set into the larger. hreless
cooking kettle, which must also have
in 1T boiling hot water The larger the
body of heat the longer it will remain
hot 1t is essential to keep always in
mind that half-heated, carelessly packed
kettles and pals will result in failure.
Within the past year the oven at
tachment has been added to the manu-
featured cookers. 1t is sometimes placed
at the back. and again others have the
simple addition of two soapstone grid
dies, which are placed on one of the
compartments. made purposely for ba-
king. One hot riddle is placed on
the potion OF The mole, ana after the
food kettle is rested on this the other
is placed on top.
Preparing a Four Course Meal
The purchased cooker consists of a
neatly finished Sox in varying sizes,
packed with substances to retain the
heat and lined with tin. Over each COM
partTnent is fitted cushion, which aids
to concentrate the heat. and then a
hinged lid clamps down over this Sc
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
HONEY IN oooKEhY

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 eupful OF
milk, one egg beaten as for custard, a
pillch OF salt and two tablcspoonftis Of
honey. After dipping, brown quickly on
both sides, using ham or bacon fat to
fry in. Serve with honey or butter.
A delicious filling for layer cake or
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
CORNISH COOKERY

The majority of Cornishtncn cat five
meals a day, sometimes six, aild the
pasties for which they are famous are
neither so rich nor so light as those Of
American cooks but Cornish people are
noted for their pink and white COM
plexions, and are pictures Of health
Some of the old Cornish make their
pastry Of suet instead of lard, and
have eaten it made of mashed potatoes
rubbed into the -four with lard. Beef,
chicken and kidney pasties are prime
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08
y x ECONOMY IN USE = =

stances it is money saver, for cheap
meats become expensive when long
cooking IS necessary to make them PAL
atable and digestible in the cooker the
cheapest, toughest meats become as ten
der as spring chicken, and with the ex-
pense of a fraction OF a cent. A beef
heart makes a satisfying meal when
properly cooked with vegetables. When
cooked by gas or coal il costs seven
times its price in fuel before it becomes
fit to eat. With the freless cooker ii
takes just one-half hour to simmer, then
placed IN the cooker for ten hours be-
comes tender piece of meat accom-
panied with delicicas lroth that can be
utilized for its gravy
Do not think for an instant that care
lessness IN dealing with ? cooker viii
result in success any more than with 4
range.
Utensils Necessary
Tightly covered kettles are a neces-
ST. To prevent the steam from escaping
after tbs contents have become boiling
hot, for it is absolutely necessary that
the foods should be made hoiiing hot
to their very centers, the kettles filed
with steam, the covers put on and fas-
tened down at this time and remove i
to the cooker Immediately. The box lid
must be closed down, fastened securely
and not opened until the food is done.
When it does become necessary to look
at any food, the kettle must be again
put on the range and brought again
to the boiling point and not left in the
cooker, for when the cold outside air
strikes the food ii will gradually become
cold and not finish cooking,
Exact directions regarding time nee
essary for cooking cannot be given.
Time tables act only as guides; some
foods require more, and where meats
are 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
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

iOGSE DRESS that is sim
~ pie yet not commonplace is
certain of instant favor. Much
to be preferred to shirt
waist and skirt is the dress that conn
bines waist and skirt into one garment
by ! uniting belt There is the SIM
piIcity, both in making and laundering,
of a wrapper with the smart trinness
OF dress. Two or three good dresses
and couple of all-over aprons wili
equip the housewife with most suitable
lmornng wear and find her always pre-
pared to see or be seen by anyone The
ail-oycr apron is a great labor-savcr,
protecting the dress in dish-washing or
any work where water splashes or dust
flies, so that the two practically eausti-
sute kitchen regalia ANY washable
.-aterial is suitable. Danish cloth viii
be good selection for winter, il you
do not want to wear cotton print all the
var round Bingham, percale or any
OF the printed wash fabrics may be used
for suEEler.
Quantity Reaairsa
OF material 90 inches wide 81 yards
are required to cut the dress in ned@m
size In cutting from material as inches
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 il out smoothly
on the cutting table and pin the pattern
on, Place the wide end OF one gore aud
the narrow end Of the other toward the
cut ends Of the cloth.
The back and side-back cores are cut
a one time 1.-TWO of each hin this way.
here are seven cores in this skirt
two backs, two side-backs two side
fronts and one front At the left side
o. the front gore, allowance of material
Is made tor Lengthwise tuck, that laps
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-09-08

favorites, a kidney nasty being a special
treat to a Cornishman.
Those in the old country who cannot
afford tncat--and there are many such
people-use leeks as substitute; ticks, I"
as they call them. and this is called a
'Iicky pasty."