davidaulloa/AmericanStories huggingface dataset:
Evening star., 1909-06-13

to the brim as the jelly shrinks in cooling
When white currants are used for the
Jelly less sugar will be required. three
quarters Of pound of sugar suff1cins
for a pint of juice.
Currant and Raspberry Jelly.
A delicious jelly is made from req
raspberries combined with currants in
the proportion of one-third raspberry
Juice to two-thirdS currants. Finish in
the usual way.
Bar lie Due.
To make this from currants use the
large cherry currants. removing all the
seeds-with a darning needle or quill
from the stem end. While this takes a
long time, the work need not be irksome
if done out of doors the porch or
under the trees. Weigh out the seeded
curraEts and to every three pounds allow
one cupful of water and four and one
half pounds of Sranulated sugar. Make
a sirup of the sugar and water. stirring
only long enough to be sure the sugar
is all dissolved. then remove the spoon
and cook until a few drops turned into
Evening star., 1909-06-13

as are required chop fine and add ta-
blespoonfui of lemon juice to each Cupful
Ifult and SWeeten to taste. Strain or
leave unstraned. as preferred. Serve in
the lemon cups on a circle of watercreSs.
with garnish of whole cherries on the
stem. If strained. tuck a straw in each
cup. Otherwise, a spoon will answer for
its service.
Cherry Salad.
Cherry salad made with equal quanti-
ties of stoned cherries and strawberries
is another delightful dish, whether served
as Introductory to a summer break fast
or course dinner. Cover the stoned cher
ries with sugar and let stand an hour.
Then add the berries and more sugar,
turn in a glass dish and chill for a quar-
ter OF an hour before serving.
Cherry and Rice Dumplings.
These are excellent and nutritious.
Cook a half pound rice In boiling salted
water for five minutes. Then drain and
rinse with cold water. Put into a double
boiler with two cupfuls milk a half tea
spoonful salt. tablespoonful sugar and a
teaspoonful butter and cook until thick.
Evening star., 1909-06-13

chef. but by his employer proprietor Of
small but expensive restaurant Yet
Jean Allibert had been working AT nights
on masterpiece, The Lobster en-
Promenade"
Well. the cooks Of four dread kings
took up the cause OF the humble aprren-
tiee. They ate lurch al that little restau-
rant. paid a big bill and asked for the
boss. They. told their titles. He was
overwhelmed. How can | serve your
Permit ALBERT 10 exhibit The Lobsters
en- Promenade they answered
1t was the triumph Of the salon. Three
Holsters IN field OF parsley-papa. man,
ma boiling red. and a timid lobsterine.
cut into becoming patterns.
Such Was the exterior Hit them a
crack and down the shells fell. to dis
close rings and rounds Of luscious meat
In new sauce. Yes, the hoy really in
vented new sauce. and there are not
four in a quarter-ceutury. Great chefs
spoke of Allihert as painters would speak
Of a new-revealed Raphael. NJ Peltier
took him TO Windsor
They are putting ur n monument at
Nice to Urbain Dubois. head chef to the
late King William of Prussia.
At the breaking out of the Franco
Prussian war Dubois was making $1,000
per year in the court kitchen. At once
he handed in his accounts.
You're not going said the old king,
last of the Hohenzolern gourmets. Art
knows no country. Stay on your own
terms
impossible" said Dubois Il am ser
geant in the French reserve
Stroling melancholy through the salon
of Partisan chefs was a depressed lilac
ribbon.
He is Moeler. actual head chef of the
German court" said my informant. Then
l heard his story
1t is the old tale Of trusts. In the
economies OF William. by which he is put
ting up for sale nine OF his castles, the
court food has been jobbed out to NJ.
Moeller at rates that leave him a poor
margin.
The first breakfast is taxed ~ cents.
the noon lunch 81 and dinner s. per cover
This is the imperial ordinary. from forty
nVe To eighty of each meal per day But
as the emperor also feeds 1.S0p lacEeys in
livery and 800 woman servants certain
Beriln restaurants are trying. neverthe-
less, to get the job away from the man
OF the mauve ribbon.
THE looming trust is seen in gala uln-
ners, my informant told me. 'Noeller
has nothing to do with them, 4 great
catering combination is able to undertake
the most brilliant gala dinners at days
notice. It's center is Paris. IT is run by
business men VINO can offer many
advantages that an artist chef thought
less of money details. might not think Of
1t is the beginning of the end of princely
Kitchens
1t may be the knell of princely kitchens
but the French president. himself true
gourmet, finds no difficulty in dealing
with the same prncely caterers They
job all the gala dinners of the Eysee,
as well as those of the Prussian court
will YOU run out the cooks of kinEs?'
l asked their director
Not at ALL he laughed. President
Falieres has NJ Antoine. one of me
greatest head-chefs in the world, and
under him are four specialists who pro-
duce the delicious intimate lunches and
dinners of the Elysee that could not be
duplicated in the most famous restau-
rants. The whole thing is there Kings
will keep their cooks for their own pri-
vate tables.' STERLING hA.LIG.
Evening star., 1909-06-13

ened. Take from the fire and add two
well beaten eggs. Have in readiness six
or eight dumpling cloths. either crocheted
or simply made of squares of thick
cheesecloth. wiring out of hot water.
sprinkle with flour and place in the cen
ter of each portion of the cooked rice,
spreading out smoothly. Place Il table
spoonful two of pitted cherries in the
center of each rice blanket and sprinkle
with sugar according to the acidity of
the fruit. Draw the corners and sides
of each cloth together and tie securely
Drop into boiling water and cook half an
hour without allowing the water to stop
boiling. Turn out of the pudding cloths
and serve with hard sauce or a fruit
sauce made in this way
Fruit Sauce.
Cream together one tablespoonful but
ter and one cupful powdered sugar. Add
gradually one well beaten egg and half
cupful cherry or lemon juice, beating
until foamy
Currant Jelly.
In making currant jelly 1t is not neces-
sary to stem the currants. Pick over
Evening star., 1909-06-13

cold water make a soft ball add the
currants, bring to boil, COOK three
minutes, take from the fire and turn at
once into small tumblers Seal the same
as jelly.
Spiced Currants.
Spiced currants make an excellent rel
ish to serve with meats. Allow to each
pound of the fruit a pound OF sugar.
Make a sirup in the proportion of one
pint of vinegar to each four pounds of
sugar, two teaspoonfuls each mace. Gin
namon and allspice. teaspoonful each
cloves and salt. When boiling add the
currants, cook twenty minutes and put
I'D In glasses the same 'as jelly.
Black Currant Jelly.
This is one OF the best household reme-
dies for sore throat. Stem large ripe
black currants and after washing put
In the preserving kettle. allowing a cup
full of water to each quart of fruit This
is essential. because the black currants
are a drier fruit than either the red or
white. Mash with a wooden spoon or
Evening star., 1909-06-13

because YOU happened to want 60 cents
for caramels or something, you de-
liberately dragged it out and handed 1T
to grinning old-clothes man, without
ever so much as giving me thought!
Well we'll we'll, And me looking for
ward to wearing that suit for two or
three years yet. and
Huh? / told you that that suit
never fitted me. and / threatened 10
sue the tailor because he wouldn't re-
fund me my money on II, and I
changed my tailor on account of II,
and
well. well. what's the. use. What's
the use? What kind of ten-cent
dream book do you get all of this stuff
out of these days, anyhow?
There you go. sniveling, of course.
That's the weapon you all use when
you're in A corner-tears.
Sure thing. As soon as you play
all the hob you can, and perpetrat3
every Internal injustice on man that
you can think of. why. you pull that
tear gag on him. and you're just crafty
enough to know that it wins in about
nineteen cases out of twenty.
Whats that? I am unjust. and I
pick on you? oh. of course. OF course
1 pick on you. I'm the abysmal brute.
bit of common consideration at your
hands. and you come out and say that
/ pick on you.
That's a pretty hard crack to make
at a man. I'm telling you that. Ia
rather have anything else in the world
said of me than that pick on wom-
an.
.'Oh, say. cut out that crying busi-
ness. won't you?
There's no occasion in the world
for it, Everything's all right. OF
course. if you say you didn't say any
thing about my little game of innocent
poker. why, all right. 1t goes. It's
got to go.
There. there. Come on. now, buck
up and stop those weeps.
I'm late for the office already. saw.
1t makes your nose as red as the dick
ems to do that. and I'd like to have you
show me a woman that can mSke a hit
with a red nose.
"All right I'll be back for dinner
at the regular time. And. say. please
have something fit to eat today Tor
dinner. won't you? The steak you
dished up last evening was pretty bum.
All right. Goodbye.
"Of course | wish / had that suit o
clothes but as long as it's-oh. well,
never mind. I'm on my way. Better not
keep up that weep gag all day or you'll
run dry O tears. I'd like to know
what ails YOU anyhow. Nobody said
word to you. Well. goodbye.
CLARENCE L. CULLEN.
Evening star., 1909-06-13

From Lisbon and 81. petersburg Two
start. from Rome and Constantinople
two arrive. All wear the pale mauve
ribbon.
Contidants Of kings, they are not con-
sprators Though they meet secretly,
Europn is not concerned In Paris. again,
Trey seem conSpirators. 50 often do they
meet iii hotel rooms. such divers visitors.
Otherwise. they are cultured tourists.
You see the mauve rihhon-sign Of no
known ordcr-at the races, AT the salons.
saw four at the Salon Of Partisan Chefs.
made ny inquiries.
They We're the cooks Of four great
kings
4 few princely kitchens remain: but
they arc passing. Little Manoel of Portu-
sal inherited from the famous gourmet,
his father. a unique kitchen etat-ma jor.
and tile BraSanza appetite. The force
could not y" maintained by any but a
sUhlim" lidet;aute: and Manoel hopes to
he something better. When he graciouSly
tetiei to Victoria - Spain his celebrated
pastry-cook and 70 Alfonso his chef Of
entrees. soups and hot desserts. the
grease IF Rraganza" melted for sorrow
hut he resolved not to he swelled. like
his father, ny tie gastronomic weakness
IF his race.
The late Carlos was type in the style
Of Rossini. who was prouder of his hot
sliced foie grds with grilled steak than of
William Tell" or Dumas. who thought
his greatest production the mussel-and
oyster sauce in Hollandaise cream call
ed 'Dieppoise" today. Manoels father
spent the happiest hours in the kitchen of
Cintra. and he so taught Manoel that the
boy can. half proud and half ashamed.
direct the cooking of his own favorite
cold dish in perfection that made i'm
pulsive Victoria kiss him and call him her
most talented cousin. 1t is hare roy
ale and thus he did it.
Noon. The hare is skinned and clean
ed; heart, liver, lungs and blood are set
Evening star., 1909-06-13

combed it, l s'pose you'll admit that I'm
not totally blind. won't you? Why lis
flying around like the hair of witch
riding through the air on a broom.
{" No use trotting after a street car
after you've caught it'-that's the
maxim of all of you. You snag your man
by tittivat ting and primping up and
making it your incessant business to
preen and plume and all that sort of
humbug. and little while after you've
nailed him and he has no chance IN
earth to execute any decent kind of a
getaway, why, you promptly degener-
ate into slovens. and then your atti-
tude is, Well, what are you going to
do about it,?
Don't tell me. 1 don't pretend to
know much about a hull lot Of things,
but if l don't know women like book,
why. then I'd like to see the BOBBY
hatch wagon back up to the door and
take me away.
But you make one grand mistake.
let me tell you, in showing up before
your husband with your hair flying all
over the place, and with an old, sloppy
house jacket or kimono or whatever
you call It What's that? It's a
fresh kimono that you just put on this
morning? Huh. is that so? Well. II
that's fresh kimono all I've got to
say is that you'd better change your
washerwoman. 1t looks as If it had
been worn for three or four weeks by
some inhabitant of Foggy Bottom.
Permit me to inform YOU. by the
way, that these eggs are as hard as
Pompeian bricks. and yet you know
perfectly we'll that l can't eat eggs
unless they're soft-boiled. How's that?
They were boiled only minute and a
half by the watch hanging in the kit
chem Oh, there YOU go again. oe
course, That's woman all over They
make it the business of their lives TO
try to convince their husbands that
they are stark. staring, raving bug
house and ought to be in straitjackets.
Il say that these eggs are not only
the hard boiled kind that you get IN
a railroad eating house. but they've got
a taste that reminds me of the smell
Of pond In which l used to fish for
tadpoles when l was a kid.
"Oh, they're the very best eggs in
the market. are they? Well. it's a mil
lion dollars to a punk cocoanut that
I'm paving the best price in the market
for EN-. but that doesn't make 'em fit
to eat unless I'm maniac. and
guess I'm not exactly that just yet.
although it's dead cinch that / will
he unless things around this dump
don't begin to break a little better
pretty soon.
has got to be paid today? Dye mean
TO sit there and tell me that YOU
haven't paid that gas bill yet? Didn't
Evening star., 1909-06-13

pestle, then cover and cook until the
currants have reached the boiling point.
Drain. To each pint of juice allow a
half pound of loaf sugar. Stir until well
mixed. Then cook just ten minutes from
the time 1t begins TO boil. Overcooking
makes 1t tough and stringy. Pour in
sterilized glasses and cover with paraffine
when cold. Black currant jelly Is de-
licious served with game. A teaspoonful
dissolved in a glass of cold water makes
a refreshing drink for the sick room or
for a family beverage on hot day.
Rhubarb Jam.
Add to each pound of rhubarb cut
without peeling a pound of sugar and
one lemon. Pare the yellow peel from
the lemon, taking care to get none of the
bitter white pith. Slice the pulp of the
lemon in an earthen bowl. discarding the
seeds Put the rhubarb into the bowl
with the sugar and lemon, cover and
stand away in cool place over night.
In the morning turn into the preserving
kettle. simmer gently three-quarters Of
an hour until quite thick. take from
the fire, cool a little and pour into jars.
EMMA PADDOCK TELFORD.
Evening star., 1909-06-13

Of his hot hors d'oeuvres, among them a
certain cheese crust, now called a Max
imette," and for his inimitable timbale
of lobster NewhurG The latter remains
Alfonso's favOrite dish.
Quellian. head chef of the old Sultan Of
Turkey, taken over by the new. quit the
Cafe de Paris six years ago, on $1,000 per
year salary and an admitted commission
on purchases of $4,000 to 5000. Today
he has a real dilettante to work for. The
new sultan is a poet, rose grower and
gourmet: hut NJ. Quellian deplores the
Turkish craze for stuffed meats Of all
kinds. They actually want the Rouen
duck complicated with a stuffng-that
terrible strancled high duck whose
sauce demands its liver cooked in the
sun.
NJ Nenager head chef of Edward. and
NJ Peltier cad chef Of Queen Alexandra,
have fixed salaries of 5000. free lods-
ines and a rake-off of 3 per cent on all
purchases accepted by them. Queen Alex
andra has simple tastes-a breast of Bo-
hemian pheasant, a slice of Danube stur-
econ or a saddle of Siberian young boar.
on the contrary, King Edward probably
knows more about great feeding than did
Evening star., 1909-06-13

ing? Ohio. So you throw my little
occasional game of poker in my teeth.
just like that, do you? Well, what
dye know bout that,
Here I get a wallop right on the
point of the jaw at the breakfast table
because l have a few friends once III "A
while to sit into a piffins game of
JO-cent limit, Well, if that doeSn
beat me- Getting bawled out at the
breakfast table because =
whats that? You didn't say a word
about my poor, miserable little poker
Evening star., 1909-06-13

other morning. made the beginning of the
day bright and beautiful for Mrs. Grump
by delivering himself, in essence, as fol-
loweth:
is this stuff supposed to be coffee? Is.
hey Well II tastes like shellac mixed
with gum arabic and burnt gutta percha
Suggestion of garlic. too Where dye
get this naybe-coffee? What do you pay
a pound for il?
Forty cents a pound eh? Well, then
it's as | thouGht-it isn't the fault of the
coffee Its probably because the pot the
coffee is made in is scrubbed only about
once in every nineteen years or so. Oh
never mind showing me the pot. / won't
look at il. That's the old scheme you're
always working. Every time / open nv
mouth around this plant it's your system
u try To corral me into a corner and
then bully me out of my statement
whatever it is
And what dye call these things, eh ?
Corn muffins2 Well. I'm glad YOU told
me that | thought they were base balls.
All they need is the seams and a little
more roundness and they'd be league
base balls all right.
Il tell YOU what. It's no wonder I feel
like a sick caterpillar every morning
WREN | get TO the office with this kind
OF JUNK III me. 1t won't be long before
III be breaking down completely Then
/ suppose you'll be whmpering around
because we won't be able to keen nm an
eighty -dollar-a month fiat and because
You can't hike out and buy forty-dollar
insane hats that make you look like a
ratned-on comic valentine
But that's the trouble with all you
women. What's the use of running after
street car after you've caught it? is
the married woman's maxim. And YOU
want 1t all. You hurry man off to his
work with an impossible mess Of this
vile. hurry-up food in him, and then YOU
expect him TO work like a lumberjack in
a log drive to get the money SOS he can
run home and dump II all in your lap.
Say If Il
BY the way. why can't you comb your
halr a little before YOU come to the
table? Oh. don't tell me that you have
Evening star., 1909-06-13

game? oh. no. you didn't. It's mis-
take, You made the observation that
maybe it wouldn't snow this June like
1t didn't last June. That's what You
said. of course.
NOW. never mind that wrigglins
stuff again. You know just as well as
YOU know you're alive what you sand
that you said. in so many words. that
| was becoming a slave to the poker
habit and that it would ruin me II
| didn't watch out, and that you'd no.
Evening star., 1909-06-13

ing like a little birdie perched on a
brier bush.
Well. how much is that gas bill that
] only dreamed | gave you the money
to pay? Five ninety-five,
Say, what is this place were run
ming around here. an all-night Siu
mill? Five ninety-f five.
Now. see here-do YOU keep the
gas-all the gas in the place-burnlnss <
here all day long" AS soon as | get
out of the house in the morning do
you make the rounds and turn on all
Evening star., 1909-06-13

ticed that ] was neglecting my buSi-
ness on account of it, and that l ought
to know that there was gambling
streak in my family and to be afraid
of it. and a hull lot more just like
that. That's your old dodge to flare
up and say just what YOU want to
say and then to come right back and
deny saying anything after you know
that all Of your barbs have stuck.
"Oh. well. what's the use. anyhow.
The man who expects woman to have
any sense of reason or logic is pin
Evening star., 1909-06-13

I hand you the money to pay that bill
a week ago. Oh. ] didn't. heyo
Then I'm a paretic, am T. I've got
dementia flattiana have /" And / only
dreamed that ] gave you the money to
pay the gas bill while as matter Of
fact I only handed you nickel To buy
a bottle Of witch haZel-is that it?
Fine. The first thing you know
you'n have me ina ginning that m
Catherine the Great or Tom, Tom, the
Piper's Son. and then you'll be 50
tickled that you'll go around tra-la Ia
Evening star., 1909-06-13
(HEFS of Various Kings

CHEFS of Various Kings
~ Meet Yearly in Paris to
Compare Notes Latest Ex-
amples of the Princely Kitch-
ems Cooks Demand Large
Salaries and Get "Rake-ot
on Eatables Pur c h a S e d.
Many Rulers Have Large
Appetites and Are Not Easily
Satisfied = Meats and Vege-
tables Procured From All
Parts of the World.
Evening star., 1909-06-13

| MMERTIME in
Europe, On the
Orient rxpr IS IN
enigmatiN gentle :
man with a naure
ribbon in his but
tonhnle haStens TO
Paris. The Cologne
express carries an
other. the Sud ex-
pr = a third. \
rollrth comes by
the English packet.
Evening star., 1909-06-13

HIS is by way of
introducing NJ r
Grump of Wash
ington and Every
where.
Maybe you know
Mr.. Grunp al
ready.
ut is to be hoped
not.)
a n y h o W, NJ r.
Grump, at the
breakfast table the
Evening star., 1909-06-13

II Is irritating, nay more. a deeply
saddening problem for a wise dyspeptic
To ponder, the superbundance in this
little world of ours of things cocktails
and the extreme rarity of cooks.
MAARTEN MARTENS
Evening star., 1909-06-13

the gas jets just for the sake of Civ
ing the bill boost? Because. if You
don't do that, then there's something
mighty queer about
Huh Oh. am to remember. am l.
that l had four poker sessions in the
dining room last month, and that NE
with all of the dining room gas burn
Evening star., 1909-06-13

4 cherry cocktail is an example of the lat
ter: one that is sure TO bring its reward
10 the. housewife is the query ism TINS
pretty?'' How did you do it,? You
will 90 il in this way: Select large lem
ons and from the pointed end of each
cut of slice to form lid for the cup.
With a sharp-pointed spoon remove all
the juice and pulp from the inside OF
each lemon; then set in the ice box until
ready to serve. For the cocktail filling
stone and bruise as many ripe cherries
Evening star., 1909-06-13


All depends on the pantry chef. Simple
hare rcyale" Is spoiled if he he not a
male. red-furred. killed in the hills or
wild plains.
From Spain. in the present happy
young couple splurge period, the pantry
chef accompanied Nasseur-he OF the
mauve ribhon-to Paris and London,
snending days with caterers of raw ma
teriaIs
Example. King Edwards rhubarb. Al
fonso. AT Windsor. had tasted the trans
cendent tarts whose fame makes snobblsh
London force il doughy rhuharb imifa-
tons on innocent tourists. Look to it,
said the scion % Charles Y. It Is Sur
banks rhuharb." NaSsSur found the Gre
alton Of the California wizard growing at
Sandrincham and sent for the gardener
OF Granada 70 take cuttings.
In London he contracted for shipments
ot the Burbank cactus fruit, which mas
the perfume Of five others. his iceberg
blackberry immense and white. London
is tire sole European center for these fabu-
louS California novelties The primuS
berry tcrcss of blackberry and Siberian
raspberry has fetched twice its weight
in gold. and the plumcot made furore
at Armenonville Grand Prfx night.
Terrapin are supp led to the royal k'tch-
ems only from I.ondon-h:ought alive IN
tanks from Chesapeake hay, and so snip
ped To Madrid St Petersburg and Brus-
sells 1t is the czar's favorite dish and
twenty dollars worth Of terrapln- Mary
land costs him rear.y 500.
Roast Kangaroo last winter was a fad
at fashionable Paris tables. This Summer
there is much talk Of Baron de Roths-
chi'ds Nolga gudgeons fetched alive
costing so per plate. At once the royal
cooks were advised of the novelty.
BY their contracts they have legs Of
mutton from Scotland lamb chops from
Normandy roast beef from England, hlet
heef from France griling ham from
York boiling ham MADEIRA sauces, from
Prague. They have cub bear steaks from
Siberia sharks fins from Algiers. birds
nests (for soupp from China, quail from
Tunis, capons from the Bresse. salmon
and red deer from Scotland, sa mon trout
from the Loire, ortolan from Turkey.
turtle doves from the land above Biar-
ritz
This is apart from the local supplies OF
game in season, fish of the country and
prmeurs-vesetah'es Certain fresh ca
war. cheap in Russia costs ~ cents
teaspoonful in Madrid; turbot. common
on the English. French and Spanish
coasts. are fish for the very rich in Rus
sia and Austria. The Spanish court eats
asparagus from Argenteuil and green
beans from Brussels hothouses. All the
butter for the kitchens of the car Al
fonso and Edward comes from north
France, near Amor.
Without the best buffers, vinegars.