davidaulloa/AmericanStories huggingface dataset:
The Brunswick news. [volume] (Brunswick, Ga.) 1906-2016, 1909-02-23
FacsS About ~.
The Great Majestic
Range.

IT is tie only range in the world
made of Malleable and Charcoal Iron.
1t has, beyond any question of doubt.
the largest and best reservoir.
1t uses about ha the fuel used on
other ranges, and es better work
by far.
The Majestic All Copper Nickled
Reservoir heats the water quicker and
hotter than any other. 1t is the only
reservoir with a removable frame.
The Charcoal Iron Body of the
Great Majestic Range lasts three times
as long as the steel body
Being made of non breakable ma
terial, there is practically no expense
for repairing the Majestic
AS fer baking. it is perfection: not
only for few months, but for all
time to come.
A Great Majestic Range lasts three
times as long as a cheap range, hut
it doesn cost three times as much
The Brunswick news. [volume] (Brunswick, Ga.) 1906-2016, 1909-02-23

Ccme, If you intend 70 buy Or not;
tire Information gained viii serve you
in the future.
The Brunswick news. [volume] (Brunswick, Ga.) 1906-2016, 1909-02-23
FREE!
$3.50
SET OF WARE

WITH every Majestic Range sold
during this looking Exhibition We will
give, absolutely FREE, one handsome
set of ware as shown. This ware Is
worth $3.50 if it is worth a cent. It
is the best that can be bought. We
don't add $50 to the price of the
range and tell you you are getting the
ware free, but sell all Majestic Ranges
at the regular price. You set the
ware free. Remember. this is for eX-
hiIition week only Ware Will not
be given after this week. This ware
is on exhibition at cur store and must
be seen to be appreciated.
Come in any day during The week
Make our store your dquarers.
Have coffee and biscuits with us
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

cook in boiling sailed water un&il the
lower ends are tender; drain. and when
cool, lay in a bed of lettuce and dress
with an Italian sauce, garnish with
hard-boiled eggs, cut in slices- and serve
with cheese wafera
Italian Dressing
Mix three tablespoonfuls of olive-oii
with one of vinegar and one-half of
lemon juice Then add one-hslf tea
spoonful of salt, one-fourth teaspoonfui
of white pepper, one-fourth teaspoonful
grated onion and one-half teaspoonful of
grated horseradish. Let stand for an
hour and then strain out the onion and
horseradish.
Fruit Compete
Dear to the ear of children, women
and men is the word dessert" 1t mat
tiers not how delicious the substantial
menu preceding has been, there Is more
or less mental speculation on what the
dessert will consist of. GroWn-ups dis
tinctly remember the cham that this
word held fer them; the delight with
which it was hailed wnen brought to
the table, no matter how simple the con-
eoction served
The fruits that are offered fresh and
canned during me year make this part
of the housekeeper's work more easily
disposed of than was the case a few
years ago. Even the advertisements
along these Zines caa scarcely be APP
preciated until one turns back the leaves
of history and scans the limited list of
desserts that closed the dinner of twenty
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

as hash, is but travesty upon the welt-
made article.
If the directions given in the follow
ing recipes for the various kinds Of
hash be strictly observed, the result in
each instance will be a most satisfactory
revelation to the housewife whose make
shift Of a dish called, for want of an
other 1ame, hash, has only met with
s>ans welcome on the family table:
coRNED-BEEF HASH
This is, perhaps, the most usual and
at the same time one of the most savory
kinds of hash. To make it, allow one
part of cold boiled potato cut into small
cubes to two parts of cold corned-beef
chopped fine; mix we'll and season to
taste with salt and pepper. Put a large
tablespoonful of butter IN a frying pan;
when melted turn the meat and potato
mixture into it and add enough boilin.
water to moisten thoroughly Cover
closely and set on a hot part of the
range for FIVE minutes, being careful not
to let It scorch. When a crust is formed
on the bottom, turn and brown the upper
side; then transfer to a hot platter and
send to the table at once.
MUTTON HASH WITH GREEN PEAS
Chop the lean portions of cold roast
or boiled mutton fine Cook in enough
cold water to cover, adding, if the favor
is liked, a little minced onion Bring
slowly to the boiling point, then move
the vessel to a cooler part of the range
and simmer until the meat is very tender.
Season with salt, pepper and butter.
thickening with -four Have ready
stewed peas, fresh or canned, seasoned
for the table, also a sufficient number Of
buttered rounds of toast; heap a he 'ns
of the hash in the center OF each round
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

thing allowed by the cook. until she dis
covered it meant something very definite
two level spoonfuls Ounces of but
ter always set her to guessing, until she
measured as we'll as 7veighed a pound
of butter. This set her to wondering
about -four and sugar and other things.
equal in weight need not measure the
same.
A Useful Table
To save time in copying recipes in the
future she made T. stand for teaspoon
full, Tb. for tablespoonful and c. for
cupful RIB meant rounding table
spoonful, HTb. heaping tablespoonful
and Ssp meant saltspoonful.
From time to time she expects this
table to grow:
cup equals ut.
I pound -four IS 4 cups.
ounce -four G.. ais 4 Tb.
pound butter equals cups.
I ounce butter equals 2 Tb.
pound granulated sugar equals 2
cups
I pound powdered sugar equals ~
cups.
pound brown sugar equals AZ
cups.
I pound rice equals IB cups,
pound coffee equals a Is cups.
pound chopped meat equals cups.
/ ounce chopped blanched almonds
equals q cup.
pound English walnuts equals %
nuts in she'll
PROPORTIONS
T. baking powder to c. flour.
vt. soda and q T. cream of tartar
to c. -four.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

wv SfftfsSS tNSSt RSSeF WV AsAA%A7
fish, tough meat, tough fowl or eorned
beef The water must never DO more
than ripple.
Fried Food
Fo: long time fried food was under
4 ban Just because it was 50 very
good. sometimes, she decided there must
be right way of frying. She expert
mented with fats first and decided that
butter was the poorest of all, because
it burned" before hot enough IL cook
the food. The result was either strong
taste or greasy food Olive-oil was best,
but its frs cost was great, She decided
on a combination of three pounds beef
suet ard one pound lard. Beef driCpings
and bacon fat were always saved The
chicken fat shortened the crust of meat
pies.
To clarity the fat she either fried po-
tatoes in it, allowed it to settle and
drained il off carefully, or else she put
the cold fat into the kettle, added cold
water and then melted the fat slowly
When cold the clean solid fat was
taken off. Fish fat was never used for
frying anything else.
The next lesson was to learn the tenn
peratures. Until she knew without the
test, she used cube of bread as a guide.
If it Drowned in one minute, the fat was
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25
4 UCCESS is not always eertzh
= when the young bride begins
d keeping house, and this troubles
her Tor She wishes TO LrnnSz h.

e. when the young bride begins
keeping house, and this troubles
- her, Tor she wishes to know be-
forehand exactly how things turn out
She knows women who cook as placidy
as they EFT candy and always have good
luck She has heard other women
sneer at measuring anything, and above
all to level off the measurements.
The sole argument advanced hy these
women was the waste of time" The
young housekeeper computed the extra
time used in making dish the second
time because of failure the FIRST time,
and the added waste of material, or Der
haps the disagreeable feeling of being
compelled to eat failures, and she knew
the saving was not on the side of haste.
The question of level measurements
set her thinking. She discovered that
reliable recipes count on level measure
ments. Then she found a distinct rela-
ton between teaspoons and tablespoons,
and tablespoons and cups. For the first
time she noticed the great diversity in
the sizes of both kinds of spoons, even
for table use.
xhs Starting Point
Finally, she reached the starting point,
and learned that a correct teaspoon
holds sixty drops and is one-third of a
correct tablespoon. Next, she found
that sixteen tabIespoonfuls make a cup
full. She knew now why a cake had too
much -four sometimes, and too much
butter at other times, for her cooking
cups were not exactly alike AS soon
a. possible, she bought two measuring
cups, one divided into fourths and one
into thirds She grew to prefer measur-
ing half or fourth of cupful of butter
BY the tablespoonful
A rounding tablespoonful meant any
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

~ ~ IN TIA SNdH WGdI AIS
MA inquiry is so frequently sent
" in by correspondents who
are in uncertainty as to the
appropriate dress for various occasions,
that few general suggestions may be
of interest.
Gowns for Day Weddings
At day weddings, either at a church or
at home, at wedding receptions, lunch
cons, afternoon teas, or card-parties,
women guests wear reception or visiting
dresses, and hats and white kid gloves.
Hats are not removed at any OF these
day affairs
If wearing a heavy outer wrap or'long
coat when driving in winter, this is taken
off and left in the dressing at a re
ception or tea but If one is wearing
little coat, which is part of ones recep-
ton dress, it need not be removed, and
one does not take off ones furs. A
short visit only is made at a tea, or re-
ception, and for this reason one does not
remove outer wraps, unless they are
cumbersome.
1t is quite allowable TO go 70 tea, or
card-party in plain tailormade street
dress, if one prefers. Wraps are re-
moved at card-party, as guests are ex-
pected to remain TWO or three hours.
Gloves are taken off when taking ones
seat at table at sitting down wedding
breakfast a luncheon, or card-party.
Gloves are not removed at Standing
up" collation. at wedding reception.
Church Weddings
If wedding is in a church, the brides
mother wears a hat and does not remove 1t
when returning home for the reception.
1er dress may be OF finest cloth. or OF
silk or velvet. The color chosen is usu
aily gray or nauve, although any pre-
ferred color may be worn.
Bridesmaids wear hats at day we'd
Gings. or they may wear short wells OF
tulle, fastened with small wreaths OF ar
tifcial flowers
The Hostess Gown
A hostess and those receiving with her
at an afternoon tea, wear dresses high IN
the neck The materials may be silk.
or lace, or fine wooden fabrics. Black
lace or dark silk may be chosen ty older
women. Young girls wear white or
light-colored dresses OF chiffon or other
material
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

have said q laxative might be peean3
but II 10 best to regulate the did @
far a. possible by means OF coars@
bread, or use Indian meal az q cereal %
breakfast, with stewed fruit or pruaas
asspsct chilGs Pride ~
Sensible parents do not corree4, 90
eriticise, or praise a child IN the presence
of others; they do not talk before hisn at
distressing things. illness. accidents.
crimes or problems Of life.
Play Is an important part Of chidhoo&
and should be encouraged. II gives iaS,
eontentment and occupation A childe
world Is one of imagination, ana g vssY
real to him, His blocks, balls. water
colors, serap-books, sand, spools and gar
den tools are very serious things 10 hirA-
In his play child learns TO have 70
sources to depend on himself; he Is 90
tive determined, absorbed; his mind
grows in healthy power OF imitation, fxs-
Vention and Imagination
His play should not be controlled By
older persons. Much may be learned Of
his disposition in his play When with
other children does he lead or follow;
is he fair or unjust, generous or grasp
some and vindc'ive?
Mothers and fathers who are wise WIN
cultivate a child's imagination. He may
be told stories from history, the beautE
full and simple stories from the Bible.
Story books and music books should be
in every home A mother should u.e her
talent in music, small though il may Be,
in giving the pleasure that IL derived
from simplest g. and music.
Awake an Interest In Love Of Estu1s
A child's interest should be awakened
in love for Nature, for animals Elo birda
II he is taught that the humblest living
creatures should have his protection and
affection, he will never be thoughtless or
cruel in his treatment of them. 4.
A child may be told of Gods love Ia
the wonderful gifts OF the things of the
earth, the flowers and fruits for beauty
and use
Wonder may be awakened IN his mind
in the immensely of the universe, the
glory OF the sun, the beauty and mystery
OF the stars, the expanse of sky and sea
The religious spirit should be fostere9
in childhood. Unless this is done il will
not have strong growth
The personality Of the mothsr has
much to do in originating IN the child
the earliest ideas of God and Immortal
fty. The SINCERITY Of her faith, her rev
erence for al sacred and holy things----
these are almost unconsciousiy observes
by child and form an impression ne-se
p Be taesetisn
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

years ago. Now, the woman who lives
fifty miles from fresh fruit will, out of
hes storeroom, bring canned fruits that
will be used, or form the foundation,
for the finishing touch to the dinner or
luncheon. And not only desserts can
be formed of both fresh and canned
fruits, but those delicious connections
known as fruit cocktails" that are
welcomed as an accompaniment to the
luncheon.
Then there are fruit mixtures which
are having enthusiastic followers. When
dressed with vinegar and OIL lemon
Juice and oil, or any tart dressing, It is
a salad when dressed with n sweet
mixture il is called compete. Do not
make the mistake of serving compete
as a salad
Allow a halved canned peach for each
guest and arrange in the center of a
dish, placing a slice of banana in each
center, after dipping each slice in lemon
juice. Arrange halved sliced pineapple
overlapping each other about the
peaches, AM outside of this layer place
canned che -ries or halved, seeded Ma
Iaga grapes. Simmer one pint q the
peach, pineapple and cherry juices until
like strained honey; add a little lemon
Juice to give zest, and when it cools
pour over the fruit and let all stand to
become chilled before serving
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

cases, auOTtlcf Win q pay
leaf wreath. |. the Candida
bra have red flower shades,
the color scheme is bright
ened.
Barbeeued Ham with bananas
Cut a thin slice of raw
ham and after freshening in
cold water dry in a towel
and place in a hot frying
pan dust it with pepper,
spread sparingly wila mixed
mustard and pour on a
tablespoonful of vinegar.
Fry quickly, turning often.
Remove the skins from firm
bananas, and after marinat-
ing them in diluted lemon
juice Tor thirty-minutes. cut
them in halves. lengthwise,
dip in softened grape or
currant jelly and place on a
buttered baking sheet. Put
into the oven and cook TIM
til soft, but not shapeless.
Place the ham on a platter
and arrange the bananas
around it. Pour melted
Jelly over all.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25
sEEFsTEAK HASH

Cut the lean portions of leftover steak
into small pieces, discarding all bone and
gristlc and most OF the fat. Pare and
slice thin raw potatoes in the proper
ton of half meat and half potatoes; chop
a small onion fine; put the whole over
the fire in enough cold water to allow
for several hours cooking without re-
plenishing, which detracts from the rich
ness of the hash. Bring slowly to the
boiling point. then simmer until the po-
tatoes thicken the gravy. Season to taste
with salt, pepper ard butter. This hash
may be cooked the day before, then re-
heated for breakfast
HASH IN PEPPER SHELLS
Chop cold roast veal or fowl fine;
cover. with cold water and cook slowly
until very tender Then season to taste
with salt, add a dash of cayenne and
generous lump of butter Remove from
the fire and add sufficient bread-crumbs
to give body" to the hash Have at
hand the required number of pepper
shells washed clean; fill these with the
hash, stand upright in baking pan, dot
with butter, half fill the pan with boil
ing water and stand in hot oven ff-
teen minutes This makes a delicious
luncheon dish or an entree.
QUICK HASH
Cut tender cold roast beef or veal into
dice; put over the fire in cold water
TO cover well add for each two cupfuls
of meat one teaspoonful OF minced onion
and pinch of celery seed. Cook
twenty minutes, season with salt, pep
per and butter, and thicken the gravy
with one heaping teaspoonful of &e@S
wet with little cold water.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25
WHAT TO WEAR
Suggestions for the Solution of the Ever Present
Problem of Dress

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-tabie and pour tea never
wear gloves.
At large evening party or dance, a
hostess should wear gloves, but she never
does 50 when receiving before dinner
or luncheon.
Dressing for the Thsater
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
or the theater with separate skirt of silk
or cloth. Hats are removed at a the
alter, 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
when walking and must be covered By
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 a restaurant.
Street Wear
For street wear in winter. for shop
ping. for informal morning visits TO init
mate friends, orsfor church wear. a cloth
tailor made dress OF quiet color d hat
not too large, gloves OF tan dogskin. OF
Of undresscd kid. gray or tan, and calf
skin boots. should be chosen
Economy in Wardrobe
Frequent changes OF fashion make e
undesirable to have quantity Of dresses.
Far better is il TO have q f=w gown Of
best material. wcll-rade and sufficient
for the season, than 10 have many of N
ferior quality, or made II the extreme
of passing fashion It rs always IN
.4A3d taste to have plain drss. T DIR
4ole and dark material, hat not over
trimmed. The avoidance Of what is cor
spicuous. exaggerated, snowy or @ccen-
tric is an important point 10 remember.
Elaborate trimmings soon become
shabby; a light color soils quickly
To dress with neataess. simplicity and
il accordance with ones income. position
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

cook. When the potatoes
are done she drains all,
mashes until there is not a
sign of Jumps, beats it fine.
adds butter and one beaten
egg. She shapes in rather
small balls and fries in deep
fat.
Gains and sweetbreads
Brains and sweetbreads
she does to a turn. They
are served delicate and ten
der, instead of like pieces Of
rubber. This is her uniail-
ing rule: For an hour or
longer they are soaked in
cold water to draw out the
blood, the water being
changed several times, and
sailed slightly to hasten the
process Of blanching. A lit
tie vinegar is also good.
After they are white she
puts them into cold water
and brings it slowly to the
simmering point, where It
stays for twenty minutes.
Boiling-or anything like it
will tougher the fiber, as
will too long cooking. The
sweetbreads or brains are
into cold water to harden,
and membrane carefully
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

right for uncooked food; if it Drowned
in forty seconds, it was right for cooked
food-which simply needs browning and
warming. She noticed that when the
temperature is right, almost no fat is
absorbed By the food and she felt GER
tain that, at last, she had found The
way.
Croquettes
Delicious croquettes now seemed pos
sible Half the battle remained, now
ever, for she did not know how to make
croquettes creamy inside and of perfect
shape She had her idcal--frm outside
and almost melting inside. She knew
which sauce to use, but 10, how much
and how to keep it in. Finally, on a
venture, she put in as much sauce as
she dared. put the mixture on the ice
till firm, shaping it without handling
and working like lightning. When they
went into the fat they were still cold
and firm; when they came out they
were delicate brown, firm outside and
as creamy inside as even she desired.
The egg coating had cooked as soon as
ii touched the fat, and the work was
done.
Using Left-overs
Left-overs are passion with the little
lady. Sometimes they go into the baker
in layers with white sauce and buttered
crumbs; sometimes it is cheese and
crumbs or tomato sauce. Once in a
while rice, chopped meat and tomatoes
are seasoned and packed into parboiled
green peppers. Whether the peppers
are dipped into batter and fried in deep
fat, or baked plain in the oven, depends
trnr,r, ctrct,r,n etnr 60
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

She 10 certainly an artist with cheap
meats. She SINNERS her corned-besf
for hours, and when il 10 done abs
serves it hot for dinner that night. Tbs
next day il appears II thin cold slices
for luncheon, and sol..e morning there
Is corned-beef hash fit lor a king. IL
has equal parts OF cold diced potatoes
and coarsely chopped meat seasoned
with a bit of butter and tiny speek Of
salt, moistened with milk and Drowned
in the oven.
Cooking Calls Liver
She knows just how to cook eAifs
liver. II must always be parboiled for
just one minute, the fat must be Just
hot enough to cook but no hotter, and
il must not cook minute after il ceases
being rare. If fried plain, the slices are
dredged with salt, pepper and -four. II
stewed, a nice brown gravy is made and
strips of liver cooked in the gravy.
Fresh mushrooms are sometimes added.
When the strips are rolled in thin sweet
bacon, fastened with a toothpick and
fried, they are delicious.
The hsh-ball is another cheap deiicaey.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25

Three eupfuls of milk.
One cupful of water,
Two eggs ana
Three-eiShths of cupfui OF sugar.
Cook rice and water over the fame ill
the water Is absorbed. Add one pint of
milk. and cook over water till rice is
tender. Beat the eggs and add them
10 one cupful of milk; pour this into the
rice mixture, add sugar, and pour all
into a buttered dish. Set over q dish
of hot water, and bake in a slow oven
till custard is set. Sprinkle cinnamon
or nutmeg over the top. and add raisins
IL liked
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-08-25
Luncheon Table

From the chandelier hang festoons
of red, white and blue paper, from
which small flags wave. These festoons
are bought in small fiat packages and
pull out TO surprising lengths, At each
place is small Confederate and Union
military cap, to which the name-eard Is
attached. Tiny red, white and blue
flags are tucked among the cakes and