davidaulloa/AmericanStories huggingface dataset:
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
TO HELP THE CARVER

A dinner table should he well laid
we'll lighted, and always afford little
spare room. 1t is better to invite one
guest less than to destroy the comfort
Of the whole party. The carving knives
should be put in edge before the dinner
commences, for nothing ifri'ates a good
carver or pcrplcxes bad one more than
knife which refuses to perform its
Office, and there is nothing more annoy
ing TO the company than to see the cary
ing-kniie dancing to and fro over the
steel, putting teeth Oh edge while the
dinner is getting cold and their appc-
titles are beng exhausted by delay The
carver should have plenty Of room
however closely the diners are compelled
to sit together, and. to my mind he
should supply the plates according to his
own judgment, instead Of putting the
question to each guest as 10 which part
he prefers and then striving to help him,
to the prejudice If others present
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

sun and the wind make sport Of them
/ know of no remedy so good as that o.
prevention, which is to wear wells heavy
enough TO protect the face, and long
sleeves and gloves for the hands Lemon
juice will help remove freckles
Most of the preparations for removing
freckles contain corrosive sublimate the
other name for it is bichloride Of mcr.
curry. Five grains Of the bichloride oil
mercury to an ounce OF water is The
strength generally recommended.
The freckles are coloting matter de-
posted in the deeper layers Of the skin
and IN order to remove the superficial
layers OF the skin must he destroyed
This,aof course, reddcns the skin and
irritates it 10 a certain extent The
freckles cannot be removed without
doing this
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

first until it is brown, lifting it up from
the Goals OMEN that it may not burn.
The other side should be broiled just
enough to crisp the skin. The time the
fish should cook will vary with its thisk-
ness. There should be a clear FIRE, the
Goals glowing and red When the fish is
cooked the flesh will look white and
firm, and will fake easily, and sep
arate from the bone almost as soon as
touched, ever so lightly, with a fork
After the fish is cooked, slip il on hot
platter, season it with butter, salt and
pepper, garnish it with parsley and
slices of lemon, and it is ready to serve.
Baking Fish
The fish which are the oftenest used
for baking are cod, haddock, hluehsh,
bass, shad that are too large to broil,
and small salmon The fish should be
we'll cleaned-indeed that is a matter
of course whatever way it is to be
cooked--wiped dry and rubbed with
salt. Whether it shall be stuffed or not
depends upc/ ones own wishes and the
taste OF II, family Personally | pre-
fer it without stuffing, but as you may
not-indeed, as matter OF fact think
the larger number OF persons like the
stuffing-I shall give you the two ways
of preparing your fish. and we will be-
gin, if you please, with the stuffed fish
To make your stufing-and the pro-
portions | am giving you are sufficient
for fish weighing from four to six
pounds. the usual size for the average
family-use one cupful of cracker
crumbs, one saltspoonful of salt, one
half a saltspoonful of white pepper, a
dash of paprika OF cayenne, a table
spoonful Of chopped onion, teaspoon
full Of chopped parsley. a teaspoonfri of
capers, teaspoonful OF chopped cucrm-
Der pickles, and a quarter Of cup OF
melted butter
If you like your stufing moist, soften
the cracker-crumbs with hot water be
fore adding the other ingredients, but if
you like it dry and crumbly, omit the
water and mix in the order given. Stuff
the fish and sew the edges together If
you have a fish sheet-which is simply
smooth sheet of tin with handles at the
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
The value of Fish

The Value of Fish
In all the list of foods there is none
more valuable than FISH 1t is easy
digestion, it is inexpensive, and i IS
plentiful From the Atlantic to the Pa
cifc, through the chain of lakes, big and
little, which make a waterway more than
half across the continent, from the big
rivers and the hidden mountain streams,
this food is taken, and it 10 as varied
as are the places where it is found. 1t
has not the amount of nutrition which
meat possesses, but it has sufficient for
the season when it is most in demand as
a food, and it has large amount of
phosphorus, which adds to its beneficial
qualities
There are one or two important points
to be remembered. Fish should be eaten
while perfectly fresh, while the flesh is
hard and firm, otherwise all its good
qualities are lost, and it becomes poison
GUS Never buy fish when the flesh is
soft and fabby; if you have reason to
suspect that II is not absolutely beyond
suspicion, don't buy it.
The Cream Sauce
Before we begin cooking the fish
there is something | want to teach you
tc do, and that is to make a cream
sauce The ingredients for this sauce,
and the proportions, are: One cupful of
milk, scalded-or better still, cream if
you have ii half tablespoonful of
cornstarch, or tablespoonful of -four,
one-half a tablespoonful OF butter, one
half a teaspoonful Of salt, quarter of a
saltspooniul Of white pepper and dash
OF paprika
Mel the butter ~ granite or enam-
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

lemon until tender, drain off the water
and run the rind through the meat
chopper, then press through sieve. ADD
one-quarter pound of unsalted buttek
three egg yolks, Juice of the lemon, one
quarter pound Of sugar and beat thor
oughly together, Line patty tins with
pastry, filling with the lemon cheese and
bake in moderate oven until crust 10
done. When the cakes are cold, place an
cling of meringue on top of each
Grape Marmalade
New England housewives used to
make delicious marmalade of wild OF
frost grapes and sweet apples. Tha
housewife who is not in the way of get
ting wild grapes will find the Ciiuton
grape very good substitute, for Il b
really cultivated frost grape, being At
its sweetest after the first frost. Take
four pounds of stemmed and pulr- =
grapes and heat until the seeds can =
freed from the pulp. Have prepa ~
four pounds of sweet apples, peeled,
sliced and steamed until tender. Put the
'grape pulp and apples into an enameied
kettle. Stand il on an asbestos mat On
the back of the range and simmer for
two hours, then measure and add sugar
in the proportion Of three-quarters OF a
pound TO one pint of pulp Return to
the stove and COX Until, when cold, Il
will be stiff enough to cut like Jelly. OF
course any kind of grapes can be used,
but the wild or the Clinton grape gives 4
peculiarly spicy tang
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

oven untk the center of the pudding is
hrm. Then ran thin-bladsd knife
around the sides of the pan and invert
the contents on hot dish Place some
of the cauce on the pudding and place
the rest in boat 10 serve separately.
Decorate the pudding with halved
berries.
sabayon Sauce
Beat one whole egg aad the yolks of
two more with half cupful of sugar, a
pinch of salt and beat until the sugar
is dissolved. Then add half a cupful of
berry juice set the dish over kettle OF
boiling water and stir until the mixture
is of the consistency of thick cream.
hen remove the water and beat until
the mixture is cold, when fold into il a
half cupful OF cream whipped to a dry
froth
Salad In Apple Cups
Select large firm apples and cut off
the top about fifth of the depth of the
fruit Hollow out the interior of cup
and cap leaving the shell about a quarter
OF an inch thiSN. Put pea OF butter
in pan to melt Beat an egg slightly.
season and add a teaspoonfA OF MIX
Turn this into the melted butter and stir
until thick and creamy Add a mixture
of chopped apple, English walnuts, celery
and pineapple, and when the entire mix
ture is creamy pour into the cups and
place them on ice Before serving. add
little mayonnaise and salt and pepper
Cheese Loaf
Crate one-half pound soft American
cheese. Mix one pint Of coarse orumbed
bread with one-half pint of boiled ham,
removing the fat Line buttered bread
pan with some Of the mixture, sprinkling
bottom with capers or minced olives
tkl..l t.laee crlat.aL. .AL.t. II
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
cH11DREys HOUSE SLIPPERS

Last winter spent some time in q
family where there were FIVE small chill
dren, and as the father was recovering
from severe Illness, il was necessary
that the house should be kept as quiei
as possible
Upon my showing astonishment tha;
so many little ones should make SO 1t
tie noise, the mother called my atten-
ton to their feet. which seemed 10 be
shod in little Ea.en, leather slippers
They were. however. made from "blacS
oil-cloth," the kind that resembles table
oil-clo'h but IS little heavier. These
slippers we're cut Ike those worn by
men in rubber boots. and we're lined
with single faced cidc-down, which
made them very warm. and being damp
proof, they were perfect house slippers
for the little ones C1e yard viii make
several pairs. u can be Bought as cheap
as twenty cer;5 2 yard, but that Tor ffty
viii wear much better.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

elled-ware saucepan, add the dry corn
starch or -four; mix well together, tax
or even brown, as it is important that
the whiteness should be preserved.
When the mixture is perfectly smooth
add one-;hird OF the milk or cream,
which has been heating in the double
boiler and should be at about the boil
ing point; stir we'll as it boils and
thickens, then add half the remaining
milk; stir until ii IS smooth and wholly
free from humps, then add the remainder
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
DAINTIES FOR THE SUMMER

fish is Of an oily variety-such as blue
fish and mackerel, for instance-it needs
only to be sprinkled with salt and pep
per; if it IS dry, the FISH should be
lightly spread with half melted butter
before broiling,
The double wire broiler should be
well creased to prevent the fish from
sticking to the bars and breaking. Put
the thickest edge of the FISH nearest the
middle of the broiler, broil the fesh-si
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

of the milk and the selected seasoning
This is the cream sauce or white
sauce" that is used for so many pur.
poses in cooking: without the pepper il
is the dip for cream toast 1t is the sauce
for creamed Goldfish and for creamcd
potatoes Made a bit thicker, it is used
to mix croquetteS, to prepare fish al
gratln, TO fricaSsee oysters. to pour over
vegetables that you serve a la creme, as
1t is called
Whenever you have rule given you
that says make a white sauce" YOU may
turn to the one Just given you, and there
you have it. This sauce with egg boiled
bard, chopped and added to it. is the
egg sauce" called for so often to be
served with boiled and baked FISH; with
capers added it is 'caper sauCe," with
chopped parsley it is parsley sauce"
you may favor it in as many WAYS as
you desire, according to the use to which
you are to put it, with lemon Juice, cay
enne or onion juice.
BroiIing and Frying
There are variety OF ways for cook
ing FISH, but broilng or baking is most
general; sometimes they are boiled and
sometimes fried but the first two ways
are the most wholesome.
The FISH that are broiled are mackerel
whitehsh. small bluehsh trout. shad,
small cod. or any other thin FISH. also
slices OF halibut, salmon and other thicl,
fish. When the entire fish is to be
broilcd, it should be split down the back
and the head and tail removed 1t is a
good plan TO remove the backbone also,
making the fish easier to serve, aud also
assuring its cooking more evenly. If the
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
FRUITS AND SALADS
And Daintily Prepared Dishes Whet the Heat
Worn Appetite
Strawberry Pudding with sasayon s.uo.

Strawberry Pudding with sabRyon Sauce
Cut four ounces of stale sponge cake
INTO small pieces and I'LL buttered pan
@ith alternate layers of the cake and
cleaned strawberries then pour over the
whole custard made by beating three
eggs and the yolks OF three eggs more.
Add half a cupful of sugar. three pints
of milk and half level teaspoonful of
salt. Beat all together thoroughly Set
the pan of cake ON several thicknesses
of cloth in dripping pan, whi,h fill with
boiling water and place in a moderate
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

Tutti- frutti marmalade is very good to
serve with meat. and if wild plums are
procurable use them by all means. Pour
boiling water over the plums 10 remove
the skins easily, and pack them in the
preserving kettle, in alternate layers,
with sliced apples, sliced pears and
sugar, having equal weights Of sugar
and fruit. Sci the kettle on an ashes
tos mat on the back of the range and
cook until thick and smooth.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
CRANBERRY JELLY

Stew two quarts berries in a kettle,
usng Just enough water 70 cover; when
soft, rub through a sieve Allow one
pound Of sugar FOR every pint Of Juice
bail aud stir 70, ten minutes pouring
into q mold or dish &c become cold.
When cold spoon into a glass dish and
decorate with sliced bananas dipped in
!enor iriee 70 prevent theis becoming
hiscnlored
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

end, Just right to set in the bottom of
the dripping -pan-put it in place ready
to put the hsh onto it. Ii YOU have not
u sheet, YOU NAV take two strips of cot
ton-clolh, each 3bout finger wide, and
long enough 10 cross the pan width
wise and leave ends 10 hold in taking
out the fish. The object of the fish sheet.
and its makeShift which | have de
scribed is to get the fish out of the pan
and on the platter without breaking it.
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

n many ways the summer is the
most trying tine for one who
| wishes to look well Freckles and
tan do not improve the looks.
/ Perspiration takes the waves from the
hair, willis the neckwear, and causes the
freshness to disappear from the dresses.
/ The heat reddens the face and makes
the complexion coarse.
A few individuals who are blessed with
naturally curling locks and do not have
TO think of the preservation Of the
"orimps," others who are born with a
genius for tidiness, will always look
veil, no matter what the leather is or
( where they are, but for most greater
care is required in summer to maintain
the average Of an attractive appearance.
OF late years fair ma;dens have made a
virtue of necessity and have given up
the warfare against tan. and have in
sisted that tan in summer is not only
permissible, but fashionable.
Protect the ekin
With faces biackened by it and arms
REDEEMED and tiscolored BY il, they have
worn their evening dresses regardless of
the contrasts between the portions of
skin which have ! protected from the
sun during the day. Il is mistake,
however, to expose the skin recklessly
to the tanning process, and while one
should not be overburdened with care in
this direction, certainly would advise
the protection of the skin as iauch as
possible from freckiing and tanning
In some instances the effect Of the sun
lis to stimulate the growth Of hair The
reddcni-g 81 the skin brings The blood 10
the surface aud stimulates the bair fol-
icies to growth. Tire sunb.rn Of to-day
becomes the tan 0f tomorrow.
Preventing sunburn
To prevent sunburn and tan the face
should have an application Of cold cream
and ther powder Rub the ecid cream
well into the face, arms and hands, and
before applying the powder Wye with
1T cf absorbent cott5a, brushing il over
Lightly so that there viii not be 100
mich resse On the skin, then with al
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21
Seasons Favorite

method must necessarily be different.
Next is necessary binding piece for the
crown and The inner circle of the brim.
Cut these two pieces and fold over a
seam width on each long edge. Fold
one piece through the center and lay it
aside to bind the large circular crown
into Tam shape after its edge has been
gathered and the gathers stroked
Pin one edge of the second piece
around the cut edge Of the headsize
circle, making il stand up like band and
with both seam edges toward the boned
or underside Of the brim Sew this
seam, then sew > the standing band a
length OF collarbone, the lower edge Of
the bone even with the seam-line just
sewed.
The Crown Foundation
Lap the bone about an inch at the
back, then snip the circular edge of the
brim seam and turn that and the seam
on the lower edge of the binding band
upward. so it will cover the bone AT
the fold-line of the seam at the upper
edge of this band sew a second length
of bone, laPri"r i. nd fastening il at
the back like the first
This band thus docs not bind the
edge, but forms a Standing band about
three-quarters OF an inch wide, to which
the crown will be attached later. A fac
.s, cut like the band and hemrned to it
on the inside, will finish it neatly and
conceal the bones.
Building the Brim
The outer brim-wire should be placed
next. The piping bone is held to the
underside OF the brim with the left hand
and sewed from the upperside After
the outer wire is in place, divide the dis
lance from the headsize wire, and in the
space place two more wires, equal dis
tances apart. Lap all TIE CO, dis and
fasten securely al the back.
Bind the edge Of the bTim Insert the
gathered edge OF the crown in the bind
ing, the center-back mari of the crown
even with the Joining seam of the bind
ing and the center-front even with the
one-half mark on the binding Distrib-
ute the gathers evenly between and
haste the binding in place; ii may be re-
moved when the hat Is lalndered, TO ia
cilitate the ironing process.
another method that VIII avoid the
necessity for removing the crown bind
ing when the hat is soHed IS 10 make a
narrow hem or the crown portion and
run fine tape through 1t, drawing il up
TO the required headslze.
Material tsT tAs Err
Cut the brin proper from the lawn.
The edge may Be let straight o. cut into
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

better preserved if the edge is lightly
rolled and overcast or whipped with en-
broidery silk or cotton.
Place the scallop" brim over the
foundation brim ard haste it to the head
band, then draw the bound edge of the
crown portion over the same band. A
crush band of soft ribbon drawn around
the headsize and tied at the front in a
full bow of several loops will provide the
trimming
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

cheese and continue in this manner uness
ingredients are used Add salt and pep-
per to season we'll and pour over all oka
pint OF milk. Let stand for Ave minutes
and then bake in moderate oven foe
twenty minutes. Run knife around
the sides of the pan. inverting on 4
warm dish when ready to serve. 4
tomato sauce is poured over the loaf te-
fore sending it 10 the table.
Lemon Cheese Cakes
Boil the thin, yellow rind of one large
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

Caricssncss and sclhshness lead rap
idly 10 absolute rudencss, and soon tie
careless person ofonds others and be-
comes unpopular
L may be that a person would no, in
tentionally DO the wrong thing OF hart
anothers feelings Mistake may be
made simply from not trying tc form a
habit Of thinking os o.ntrs, and what
ill please them, not IRON motives Of
self-interest bui from the mere wish 10
10 little kindncsses, for TO be consider
ate and unselfsh is At the root Of true
courtesy.
A pleasant bow, a cordial greeting, a
friendly clasp u the hand are not diff
cult things, ard they 60 far toward pleas
ing yet how few people give either one
or the other
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

scsllops, using the single scallop in
cluded in the pattern to shape them. In
the latter case it will be wise to mark
out the scallops first on the paper pat
tern Of the brim. Fold the scallop pat
tern in half in order to make the center
of scallop come at the center front.
Completing the Work
The brim edge may be faced or bound,
but the general effect OF lightness will be
Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-21

this rule
Serving Cola
Cold fish may be made into a delicious
luncheon dish or sntree. The white
fish. like cod, haddock and halibut, are
particularly good for this purpose. F'-ke
the fish, removing every particle of bone
and skin, and put into a scallop dish.
Sprinkle with salt and a bit of pepper
and : teaspoontul of onion luce Make
a thick cream sauce, seasoned highly
with paprika and lemon Juice pour over
the fish. put buttered cracker crumbs on
the top and sci in the oven to brown
II you haven't enough to fill a scallop
dish, YOU may use two or three shells or
individual dishes; set them on a pan in
the oven to brown and serve by setting
the shell on a tiny plate which is cov-
cred with a dolly At little expense YOU
may cut the doilies out OF crepe paper,
then when lunch is over tuck them into
the FIRE, and there's no question OF laun-
dering
Tomato Marmalade
We are so accustomed to look upon the
humble little green tomato as fit only to.
play the part of "supe' in the mixed
pickle-pot, that il is hard TO associate it
with a toothsome marmalade, but this
fruit--for the tomato is berry--really
shines as a marmalade ingredient Peel
the tomatoes and cut in halves or quar-
tiers. Add the sugar, allowing about
thirteen ounces Tor every pound Of fruit,
and stand away over night In the
morning add one lemon, sliced. to every
three pounds of ingredient, and set to
cook over slow FIRE. Boil two hours
or more, till the mass is thick and trans
parent The color will be an ugly
greenish-brown therefore the wise cook
will add little fruit coloring as cochi-
neal, or some other OF the dyes, TO
give it a more appetizing appearance