davidaulloa/AmericanStories huggingface dataset:
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

NEW YORK. May eo-The regular quarterly dividenu on ~
0k was declared directors of the Union fach' '' "
the Southern Railway
Northern Pacific declared regular semi annual -
~ peerred millions of do"s " "
money In the hands
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

ABERDEEN, S. D. May ~ -st
bound coast train No.
Chicago. Milwaukee & s.. Pa,
derailed four miles west of Ross,
d. early this morning. Two of the
coaches we're overturned and two
passengers injured. A broken raj
is said to have been the cause of the
accident.
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21
AMERICAN MISSION At ADANA AND Gill PUPILS WHO
FACED TURKISH RIOTERS.


mission fanata Turkish
The girl
foi
ds than the guards who them In
little
Of native Christian before
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21
BANKER WALSH STRUGGLING
FOR TRIAL IN HIGHER COURT

in the appeal OF John r. Walsh
Chicago National Bank
were
arguments win probably
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

yINITA, Okla, May 20.-'.The
Meter" the fast passenger train OF
the st. Louis & San Francisco, east
bound today was partially derailed
- miles west of this point, while
rounding a curve at high speed. An
unknown tramp was killed and two
passengers injured. Neither of these
sustained fatal hurts. Their injuries
were caused by being thrown from
seats by the shock of the derailment
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21
Three Cross Country Pas
seneer Trains Leave
the Tracks but With
notwithstanding
BROKEN RAIL AND EXCESSIVE
SPEED ARE GIVEN AS THE
CAUSES - WESTERN PACIFIC
LOCAL TRAIN BURNS.

GLENwOOD SPRINGS. May Co.
Denver a. Rio Grande passenger train
No. @, east bound was derailed about
two o'clock this morning at Wheeler
on the line of the Colorado Midland
railway. Conductor Gilmore and an
unknown passenger were cut by
broken glass. =.
The accident was caused by D
broken rail. Traffic was blocked for
several hours.
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

Anords Opportuni- l.
tles Unexceued.
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

DIR. p. f. Abbott. of McGill. was a
visitor in town yesterday
The White Pine news. [volume] (Ely, Nev.) 1906-1910, 1909-05-21

biggest Copper Dis
trict Of the Country
The Bridgeport evening farmer., 1909-07-09

Corn and Peppers
 A delicious mixture of corn and pep pers may be prepared by the following recipe: Melt two heaping tablespoonfuls of butter in saucepan, and in it fry three tablespoonfuls of chopped green pepper and about half that quantity, of minced onion. When these have com menced to brown satisfactorily add two tablespoonfuls of sifted flour. Stir briskly, and when the mixture has be- come smooth add pint of corn that has just been cut from the cob, and little more than half pint of rich cream. Cook slowly until the corn is done, then add salt and pepper to taste,
 For those who love chicken pie, here is a suggestion that will be certain to please: Prepare the chicken as usual, and when ready for the oven arrange the pieces in the baking dish; then fill all the space remaining with corn that has freshly been cut from the cob. Add plenty of butter, pepper and salt, and enough milk to noisten sufficiently. Put on the crust, and bake. You will not be sorry when you sample the result.
The Bridgeport evening farmer., 1909-07-09

this mixture a sprinleling of white pep per and teaspoonful of powdered sugar would be added, after which the peas would be left to simmer for five minutes or more before being served.
 Corn and tomatoes make another fresh-vegetable combination that would tempt the palate of the most censorious epicure, and there are several ways in which this dish may be prepared. The simplest recipe requires that the corn and tomatoes be arranged in a baking dish in alternate layers, with sugar, but ter and salt between each 1ayer as seasoning. Then, when the top has been covered with a generous layer of but tered crumbs, the dish is sent to the oven to stay until its contents are ready for the table.
 Appetizing as this invention may be, to my mind it is not to be compared to the combination of tomatoes stuffed with corn. To attain this masterpiece in cul- mary art, cut the corn from the cob ]; season it literally with butter, pepper and salt; add suggestion of sugar. if the corn is not as sweet as might be de- sired, and use this mixture to stuff some tomatoes from which the centers have been removed Put piece of butter on top of each tomato. and bake until done.
The Bridgeport evening farmer., 1909-07-09

r combinations might help to break the rnonotony in the daily fare
 strins-3ssns
 Thus, for example, take string beans, and, If you have been accustomed to the simple, old-fashioned method of cooking them, prepare them in this fashion, and see what a difference the change in recipe will make: String and break the beans as usual, or cut in lengthwise strips; then boil them in sa1ted water, adding half medium sized onion to each two quarts of beans. Do not let them boil too fast at first, but, when they the water gallops, and keep this up until the beans are almost dry, being careful not to let them "catch." When done, season with butter, pepper and salt; then add some mashed potato and hot cream -one large potato, well mashed, and three-quarters of teacupful of cream to the two quarts of beans.
 have cooked tender in the sa1ted water, drain them, and, having melted some butter in the frying-pan, fry them with some minced parsley and chopped onion until lightly Drowned. Season to taste with salt and pepper, and finally add cupful of chicken or veal stock to each quart of beans, and bring to boil.
 Cooking Vegetables in Milk
 The flavor of Lima, kidney and other shell-beans is also improved if they are cooked with rich milk, or cream To prepare them in this fashion, cook them as ordinarily-in salted water-and when tender drain them, and return them to the saucepan, adding half pint of the milk or cream to each pint of beans (measured before cooking), one table spoonful of four that has been blended with the same quantity of butter, a little parsley, thyme and bayleaf, minced fine together, and pepper and salt to taste. Simmer for ten minutes before serving.
 Green peas also blend tastily with milk. In fact, in some parts of Canada fresh peas are always boiled in milk in- stead of water, and when tender, the milk in which they were cooked is
The Bridgeport evening farmer., 1909-07-09
TREATMENTdNERVOUSNESS Control and Cure of this Great American Disease
 Easily Attained

disturbances, which are very different from the traits of feeling of the indi- vidua1 ordinarily, will come. Hunt, then, for the causes of the appearance of nerves, that you may overcome them Avoid stimulants
 In the first place, it may be that you are using stimulants, tea and coffee in excess; If you are a man you are prob ably smoking too much You may be working too intently upon one thing ana not taking sufficient exercise. You may be overeating, or taking too much rich food that taxes the nerves of the stomach, which calls in the nerves of other parts of the body to sympathize with the outrages put upon 1t. In short, you must cand1dly face the facts and ascertain what laws of hy- giene you are violating, for all of us do that in greater or less degree. Regulate your diet SO that 1t will be simple and nutritious. Those who are nervous should not drink tea or coffee. If yours Is an aggravated case, get a change of some kind as soon as pos sible, so that the nerves which have re- celved the constant usage of daily life will have chance to recuperate, while other sets of nerves are brought into action to relieve them.
 Change is Necessary
 Those who have an attack of nervous ness are very often those who have gone through some great mental shock or anxiety, or have received blow through the loss of loved ones or of fortune, or those who have gotten into a rut in life, and one day follows another with a monotony of existence. For all such, and many other cases, change is neces- sary.
 If it is not possible to go away that other scenes may cause other thoughts and actions and bring variety, then be inventive in doing the things of your daily life in different manner Take new walks and exercises, think new thoughts, study some books, or read those which will give you an entirely different view of life.
 The nervous have a tendency to avoid new acquaintances, but often the com ing in contact with other people will bring a change which is helpful and di- verting. Avoid taking medicines sug- gested by sympathizing friends The nervous are apt to dose themselves with
The Bridgeport evening farmer., 1909-07-09

EEg.rlant
 Eggplant is a vegetable that is not as well known or as popular as 1t deserves' to be- As matter of fact, great many persons do not care for it when cooked in the ordinary ways-either fried or stuffed; but try it as follows:
 Peel and slice the eggplant, and ar range these slices in baking dish with layer of thinly-siiced tomato and generous sprink1ing of grated Parmesan cheese between each layer of the vege- table. Dot here and there with bits of butter; season to taste with pepper and salt, and bake until done.
 Another method is to fry the sliced egg plant and place these slices in a baking-dish with the sprinAling of Par mesan cheese between each layer. When the dish is nearly full cover the egg plant with white sauce; spread a layer of cheese and crumbs over the top, and bake until brown.
 A still more unique suggestion pro- yides that the eggplant shall be peeled. sliced and boiled until tender. The slices are then mashed, three beaten eggs are added, with pepper and salt to taste, and sufficient flour to make batter. When thoroughly mixed, this batter is fried on the griddle like potato cakes.
The Bridgeport evening farmer., 1909-07-09

and very little water and set it on cool part of the range for the sugar to melt then cook the pears until they are soft and transparent. Drain them from the sirup and place on sieve to dry. When dry roll them in sugar and put in glass jars or tin boxes.
 Many housekeepers will, however, r,fl- doubtedly prefer the old-style method, and for their assistance I append the following suggestions:
 canped Pineapple
 Slice the pineapple in desired thick ness, pare and carefully remove the eyes with sharp knife. With a cutter re- move core For every pound of fruit one-half pound of sugar is necessary; use just enough water to dissolve the sugar, bringing 1t to the boiling-point, then adding the fruit. Let boil up gently until tender. If it is desired, the fruit can be shredded with a silver knife, or chopped fine, the same amount of sugar being used in the canning.
 Canned Strawberries
 Rinse berries in eolander and hull. Fill can with berries and set in several thicknesses of cloth in bottom of boiler, which has enough 1ukewarrn water to come nearly to tops of cans Let water come to boiling point, then carefully turn all juice from fruit into stewing kettle Take the fruit from which the juice has been extracted and fill up cans; 1t will take all the fruit from two boiled cans to fill one.
 Place these. cans in boiler again and let remain until sirup is ready. To make
The Bridgeport evening farmer., 1909-07-09
NEW FASHIONS IN THE PREPARATION OF OLD-
 FASHIONED VEGETABLES

drained of, and the vegetables are served with goodly portion of warm cream poured over them, the only addi- ton being reasonable seasoning of salt and pepper.
 Different as the havors of green peas and mint may be, the two, strange as it may seem, combine delectably. To test this fact, take few sprigs of fresh mint and chop them fine; then cook and serve them with the peas. The French cooks often add head of lettuce, care fully tied with twine to prevent the leaves from separating, and sometimes bunch of spring onions-"rareripes," !" or "scullions," as they are called in some parts of the country.
 Peas . Ia Creole
 In New Orleans, the genuine Creole cook would first place the peas in q saucepan with two heaping tablespoon fuls of butter and teacupful of salted water to each pint of peas. When ten der, they would be mixed with the yo1k of an egg previously beaten to a froth with three tablespoonfuis of cream. To
The Bridgeport evening farmer., 1909-07-09

A hostess does not wear gloves at an informal afternoon tea, or for the usual "days at home," but may wear them on the occasion of very large formal "at home" Women or young girls who pre- side at tea-table and pour tea never wear gloves
 At large evening party or dance, a hostess should wear gloves, but she never does so when receiving before dinner or luncheon.
 Dressing for the Theater
 Dresses for the theater may be similar to those worn when going to an after noon tea or reception; that is, they may be of fine cloth. Pretty waists of lace, or with lace or chiffon yoke, may be used for the theater with separate skirt of silk or cloth. Hats are removed at a the ater, and the custom is to hold ones hat in the lap. In box in theater women need not remove their hats, because in a box the hats do not interfere with the view of others in the rear
 More elaborate gowns may be worn for the theater, if preferred These may be of silk or lace, but these are not worn long wraps. Always these gowns are high in the neck for the theater or for dining in public, and hats are not re- moved when dining in restaurant.
 Street Wear
 For street wear in winter, for shop ping, for informal morning visits to inti- mate friends, orsfor church wear, cloth tailor-made dress of quiet color, hat not too large, gloves of tan dogsl1in, or of undressed kid, gray or tan, and calf skin boots, should be chosen.
 Economy in wardrobs Frequent changes of fashion make it undesirable to have quantity of dresses. Far better is it to have a few gowns of best material, well-made and sufficient for the season, than to have many of in ferior quality, or made in the extreme of a passing fashion It is always in good taste to have plain dress of dur able and dark material, hat not over trimmed. The avoidance of what is con- spicuous, exaggerated, showy or eccen- tric is an important point to remember. Elaborate trimmings soon become shabby, light color soils quickly. To dress with neatness, simplicity and in accordance with one's income. position
The Bridgeport evening farmer., 1909-07-09
c~~NEW WAYS OF SERVING AND PRESERVING

I this sirup, use the extracted juice and enough granulated sugar to make of con- sistency of strained honey. Turn this over the berries in cans, sealing imme- diately. In this way all the fruit flavor is retained and one has delicious canned strawberries. Do not add water, as this makes the fruit insipid.
 Preserved Rhubarb
 For pies or sauce in the winter the cold water method is desirable. Peel the plant and cut into inch pieces, pack in cans, then fill to overhowing with fresh cold water; seal A conserve made of six pounds of rhubarb, five pounds of sugar, grated rind and juice of two lemons, one pound of sliced figs is deli cious. Boil all together slowly for an hour, or until very thick, then put into small jars and seal immediately. The figs must be carefully looked over and rinsed off, the stem ends being removed. If pulled" instead of pressed figs can be secured, use them.
The Bridgeport evening farmer., 1909-07-09

and age and in appropriateness to the oc- casion, are among the things which char acterize a well-dressed woman. Gowns
 must be in perfect order and we'll
 brushed; hats and gloves must be fresh shoes must be polished.
 It is important to have dresses which
 are correct in cut and in fitting and adapted to ones personal appearance and very important to consider the color style and material which will be appro- priate to ones age, complexion, height
 and figure.
 Cooked Cucumbsrs
 Fried cucumber is another delicacy that all may enjoy now that these vege- tables are sold at so moderate a price To prepare them, peel the cucumbers slice 1engthwise, ands let them lie in salted water from half to three-quarters of an hour. At the end of this time drain them thoroughly, roll in egg and bread-crurnbs, and fry until attractively Drowned, in butter. Serve with tiny bits of lemon as an accompaniment If the cucumbers are to be served as an entree, cut them in halves length
 wise-after peeling them-and remove
 the seeds with spoon Drop thems for
 about a minute and a half into boiling
 water to which some salt and a little vinegar has been added; then remove, pour over them some cold water and wipe dry. When this process has been
 completed, fill the cucumbers with a stufing made as follows: To half a pound of finely-chopped chicken add hali
 cupful of wel1-soaked bread-crumbs, two beaten eggs, two tablespoonfuls of melted butter, and pepper and salt to taste. Do not fill the cucumbers too full, as the stufhng will swell when cooking.
 Put the two halves of each cucumber together, tie them with twine, and put
 them in a pan with enough chicken broth, or good stock, to half cover. Cook very slowly until the cucumbers are tender. When nearly done, season
 with butter, pepper and salt, and when
 the vegetables are finally ready to serve,
 thicken the gravy with four and pour it over them.
 welsh-rabbit Points
 The cheese in a Welsh-rabbit will
 not separate or become stringy if the
 following suggestions are observed
 The rabbit" should not be cooked
 directly over a flame, as the intense
 heat hardens the albumen in the cheese
 but over hot water, and the water should
 not be allowed to boil To further in-
 sure success, add pinch of soda, which serves to counteract the acidity of the cheese. This also makes it more digest ible-
The Bridgeport evening farmer., 1909-07-09

rife in America than any where else in the world. The reasons of 1t are very easy to .see, and reside in those circumstances which distinguish American life and customs from those of other nations. It is not the stimulating air or climate, for we have every known climate. It is not an inheritance, but 1t IS the striving induced by surrounding conditions-the desire to be something supposed by the individual to be better and beyond that which he has or his parents had.
 The Old World is somewhat like one of those planets in which, after ages of struggles, everything has come to a stop. Here there is a constant ferment, and, whether one will or no, he is drawn into the struggle, and the wear and tear of 1t after time frazzles the nerves. Nervousness a Disease
 Many people think that nervousness is simply an exhibition of irritability, which shows itself in an unusual and unneces- sary display of the emotions, quick ness of temper and a peppery outpour- ing of words. These are the symptoms of a certain form fsnervousness, and possibly may not be a display of nerv- ousness at all, but result of a naturally cross-grained disposition.
 General Symptoms
 The nervousness of worry, overwork and effort are different. Sleeplessness and loss of appetite are the first symp- toms; indigestion follows, then comes a lack of power to concentrate the mind. These are the prominent symptoms of the nervous breakdown, the danger sig nals which one should take rote of
 Man should feel, in common with the animals, need for food at stated times, and have the desire for sleep and the ability to do SO. If appetite is lacking and the rhythm of sleeping and waking is tangled, then the mind and reason, which is said to distinguish man from the animals, should come in and take command, otherwise the more serious symptoms of nervousness will appear.
 Languor will follow restlessness, in ability to do ordinary things, the start ing at noises, in some instances over sensitivencr- If the eyes to light and of --e ears ;ind. and host of other
The Bridgeport evening farmer., 1909-07-09

Winter Salad
 Take four quarts thinly-s1iced pared cucu1nbers and one dozen medium-sized onions peeled and sliced very thin; put in dish and sprinkle with salt, letting them stand for three hours. Turn of the brine which this will make and pack the cucumbers and onions in cans. Use one-half cupful white mustard seed, one-ha1f cupful white sugar, one-half teaspoonful celery seed, one cupfu1 of olive oil; 1; divide these evenly for each can and fill Up with cold vinegar. In preparing cucunbers remove every particle of the green tinge, otherwise the salad will be bitter. A few strips of sweet green pepper added to the can
The Bridgeport evening farmer., 1909-07-09
THE OLD AND MODERN METHODS OF ASSURING
 MIDWINTER FRUITS

mer and put it into stone jars. Boil the sirup and pour 1t over the plurns and let cool. Do this for seven consecutive mornings. On the eighth put all over the fire and cook until the fruit is soft. Fruit Uhipr
 Pear or quince "chips" or slices are a able to chipping and it can be done very rapidly and evenly on a vegetable slicer. Allow pound of sugar to each pound of fruit, and, for, flavoring, ginger root or lemon slices at discretion.
 Boil the slices rapidly in clear water for ten minutes and drain Put the fruit slices back into the kettle with the sugar
The Bridgeport evening farmer., 1909-07-09

 AA/ and berries and other fruits
 insist upon putting themselves ,s,s in the foreground with the ulk1matum: Can me now or never, the old method of canning and preserving sometimes becomes 1aborious and nerve tiring. A little known process, which, for want of better descriptive name is called the Twentieth Century Method, sdoee sway with all cooking of the fruit, and its attendant heat. Keep on hand a quantity of fruit sirup. Seven pounds Of sugar and five pints of water will give fvN quarts of quite heavy sirup. Use cold water and stir in the sugar over the fire until dissolved, but do not allow the boiling point to be reached. This is ready for use 1t moments notice. osadisssa ss xsuas
 h following out this process there are two oohdftions to be observed: The fruit mutt he under rather than over ripe, and C must be absolutely dry; 1t cannot even be dewy. It is obvious the fruit must be freshly picked and SO clean as not to need washing; Sterilize jars, rings and sogs as s usaa. gal. m = hos.wa,er. Eth the 'ass table to settle the fruit compactly in
 When filled pour in the heated sirup fo overdoWing, adjust the rubbers and screw rota the tops. Set the, Jafssin large croeIrs; these arc preferable to tubs or boilefs, because they retain the heat longer. Leaving a small space between pour in boiling water until the jars arc 6ubmerged-
 Put the cover of the crock in place md throw over 1t large rug or carpet, or even comfortable will answer. Let stand for twenty-four hours, or until the water is cold; tighten the jar tops, if it i6 necessary to do so, while they are tir- ddr water; wipe of and place in store room.
 riasaUyass
 This method has been used for an Berries, shredded pineapple and peeled plums, and undoubtedly could be used For peaches and apricots. Pineapple should always be shredded. To cut 1t in Sl7ccs or dice. spells the flavor, and re- removing the eyes 1t can be shredded with silver fork or run through food chopper.
 For. making fruit pastes. dainty for the school luncheon basket, apples and quinccs can be used alone or in com bination with pineapple. Weigh the fruit and to each pound allow six ounces of and covering closely simmer until 1t is smooth marmalade. Add the sugar and continue slow cooking until tea . spoonful cooled will show the paste suf- fciently tough to be rolled in a soft ball Turn into tumblers and cool.
 Spiced peaches and apples are fairly well known, but spiced plums are strap9ers to many housewives. The pInuns should be pricked in two or three nleres to prevent their bursting, or the slins shrinking and sticking to the pits. n each eight pounds of plums allow four pounds of sugar, three cupfuls of vine ar, two ounces each of stick cinnamon and al1spdce, one quarter ounce of whole c1oves and six bay leaves.
 Bol vinegar, sugar and spices to- eoehkrS then throw in the fruit to cook pr moment only, and set aside to cool.