davidaulloa/AmericanStories huggingface dataset:
Pine Bluff daily graphic., 1909-01-15
tt Was Still There.

Tho story is told of 6 clergyman who. after he had finished his sermon, card one of his congregation say, Yes 1t was good sermon. but he sole It."
 A short time afterward the preache, alled on the man, resented the accusa eton and asked him to retract what h. oad said.
 "I am not" answered the man. Hike y to take back anything that hav' said. but in this case will. for on re turning home and referring to the book whence thought you had taken youI sermon. found that 1t was still there. : St Louis Republic.
Pine Bluff daily graphic., 1909-01-15
elo . German Law Court.

| German law court was the scene
 htsly of an amusing incident. The magistrate, a tiresome and long wind |sd person, was deciding a small case Ia which the plaintiff claipaed damages for ahuse. ITO call a man 6 pig or | dog.'" replied the judge. Ifs certainly lon insult, but to say that he is pig |4ox is offensive. for no such anima, sxsts." The plaintiff glared at tho Asnch. "Schweine- Hundv' he remark, "a, with bitter emphasis.-T. P.'s Lon
 aon Weekly.
Pine Bluff daily graphic., 1909-01-15
Ants the Ideal Communists.

It would perhaps be pushing meta phors to an unwarranted extreme tc speak of "dignity of labor" in connec don with the occupations of ants. But # by the phrase we mean that labor is tho honorable lot of all citizens, and that all labors of whatever sort arr upon the same level of respcctabN. then we might venture to apply the saying even to the labors of an an; hill. For therein all are workers, fro1' the newly fedged callow to the vetera' of . second summeY.-Henry McCno.. tn Harper's.
Pine Bluff daily graphic., 1909-01-15
Retributi,n ef the Law.

fudge (to lawycr,-Nr. Sharp. are you defending this prisoner7 Lawyere-] am. your honor Judge-And how much Is he charged with stealing t.awyer-Fifty dollars. your homo, Judge-We'll let him go. Hell be pun ,shed enough anyhow. Lawyer-What do you mean. your honor? Judge
 Why. by the time you get that $50 and then he works out the other $1OO you'h charge him he'll be sorry enough ht ever was dishonest--Toledo Blade.
Pine Bluff daily graphic., 1909-01-15
lntellioen< strenuth.

cells may be set in motion by a man or oven boy who pulls the ropes at tached to them at proper and regula, intervals, even when their weight Of metal is so great that the strongest man could scarcely move them sensibl; If he did not apply his strength in de terminate periodical intervals.-Heli holtz.
Pine Bluff daily graphic., 1909-01-15
Always on Guard.

Friend Go draper in bis shop)-I no )3cs that all your assistants squfnt |nost horribly. Couldn't you have got bone better looking ones3 T chose them purposely. They ars
 host useful in keeping a watch on peo' ble. My customers never know on
 which side they are looking."-Nos I.oi, )trs.
Pine Bluff daily graphic., 1909-01-15
Both Hard and Tough.

Its har,l." said the sentimen,a ,andlady at the dinner table ito thinl hat this poor little lamb should be de uoyed su its youth just to cater to on, ,pet'tes."
 "Yes" replied the smart boardeI ruggling with his portion. 'tt + gh."-Philadelrh' Press
Pine Bluff daily graphic., 1909-01-15
The Innocent Joy. of Youth.

The Innocent Joys of Youth. "Gracious. Fannyv' exclaimed a
 nother to her little daughter: ~Wky |61U you shouting like that? Why kau't you be quiet like your brotherT He's got to be quiet" replied Fan.
 u. "He's playing papa coming home .And who are you playing3' \ aOh, I'm playing your' - Halpers
 VVsekly.
Pine Bluff daily graphic., 1909-01-15
An EpItaph,

In little churchyard near Lanymy aoch, Wales, is a tombstone with these ones upon 1t:
 In crossing oer tho fatal bridge
 John Morgan he was slain.
 But 1t was not by mortal hand.
 But by . railway train. John Morgan was the huntsman t. tAe Tanat tside harriers and paid the capital penalty for taking . short cut along the Cambrian line.
Pine Bluff daily graphic., 1909-01-15
Baby's Mamma.

Sister (teasingly)-Mamma's more ny mamma than she is yours. She was ny mamma ever so long before she was yours. Baby (stoutly>-That don't make any difference. I'm the littlest. md the Hitler person is the more she Is.
Pine Bluff daily graphic., 1909-01-15
In Mitiqatlon.- :

Judge-Prisoner have you anythln to say to the court before sentence l to consider the youth of my attorney White and Black.
Pine Bluff daily graphic., 1909-01-15

The language of the face and maj ner is the instantaneous shorthand { ehs. nlnd. which is vsfy 0ulckly read. ouoooos Magazine
Pine Bluff daily graphic., 1909-01-15
Not Llterat.

"Papa. this paper says . lot ot me- b office had their heads cut oil. Did they cut them of with an ax?"
 ''No. my boy; with . sharp move" Baltimore American.
Pine Bluff daily graphic., 1909-01-15
Never Did.

Railroad Superintendent-Th new engineer doesn't use much coal Bic Aagastant-l know. Ho used to V . n1)ee1.-Erooklyn Eagle.
Pine Bluff daily graphic., 1909-01-15
The Honor of Brave MsA.

The Honor of Brave Msn. You refuse to fight me?' ~Certainly." T believe you are q coward" "Of course you do. Otherwise you lsverf would have dared mention rh" natter.''
Pine Bluff daily graphic., 1909-01-15
A. WIRE AlA @ TRIPS

Wa Long Distance Telephone inyo!r uo cost for hotel billa pr railroad fare You remain comfortably at home or In yoar office and accomplish import ant and satisfactory results qulckl, and economically.
 The lines oi this company. with !their connections. reach most places Of importance within 1000 miles The rates are intode- ate, .he service prompt and reliable.
Pine Bluff daily graphic., 1909-01-15
MARINELLO HAIR
 DRESSING PARLORS
 Have moved to The GRAND LEADER

from l2i I2 West Second. Nanscur- ing. Hair Dressing and all work Tn that line. Only White Hair Dresser in the city. Old phone 37s Esrgase- menta made by appointment
Pine Bluff daily graphic., 1909-01-15

UephaaAD aEe always drawn smaliss
 m noA Ut . dea always 'arsse-
Los Angeles herald., 1909-10-28
The GALE ON THE LAWN

I'm going to hitch this ere young calf
Out here in my front lawn;
He'll stay right here and chaw the grass til
The hull blame thing is chawn;
He'll chaw that corner off today
Until he's ct it bare.
Ter morrer I will move his stake
An he can chaw over thare.
Looks bad yer say to calf
Out in a mant front yard,
An blattin' like a barnyard
ON this stylish Boolevard;
But that thare calf
Shall eat that grass until get him fat
And If he feels like blattin'
Why, I reckon he will blat.
When l fust tok my farm out here,
This wuz a country road;
Across the way pasture Ian
Whar huckleberrys growed;
My calf was then hitched in my yard,
Fer the hull towns inspection.
An no durn enterprisln' dood
Cum round to make objection.
WheIi this road growed to a village street
NY calf wuz in the yard.
An now the street 1t swells with stile,
A city Boolevard;
But will hitch this ERE young calf
Out here. on my front lawn,
He'll stay right here an chaw the grass
You say the way carry
Makes the hull city laf;
Well. let 'em laf this ere's my lawn
An this ERE is my calf.
An things have reached the purtyest pass
The worl has ever sawn
Eff an old duff can't left his calf
Chaw grass on his own lawn.
well, let EN- laf, this air young calf
Shall stay here any how;
An If I hear 'em lar too hard,
I'll trot out the ole COW;
I'll hitch EN- both to the same stake
Rite here in my front lawn,
An let 'em stay an chaw the grass
TIL the hull blame thing is chawn.
Unidentified.
Los Angeles herald., 1909-10-28
EXPENSIVE MAYoNNAIsE

A good mayonnaise depends wholly
upon the materials and making, with
a knowledge of the process, observes
an authority on dainty menus. Ono
should really have beater for the pur-
pose, also an oil dropping bottle, but
these may be dispensed with and If
care is taken the dressing will be as
good as If all modern contrivances
were at hand to work with. First,
take the yolks of four hard boiled eggs
and blend them with two tablespoon
fuls of melted butter. Work this very
fine and gradually add, drop by drop,
half cup of olive oil, with the
strained juice of six lemons. Beat
thoroughly and smoothly. When per-
fectly free from Jumps add salt. pep
per and a pinch of cayenne to taste.
If the mixture is creamy, slowly add
one beaten egg. Mix all thoroughly
and bottle. This will keep in a cool
place. If not of the proper consistency
then add more lemon juice or white
vinegar.
Los Angeles herald., 1909-10-28
BREAKFAST DISHES

Cut bread very thin and If 1t is not
too old, it can be folded after remov-
ing the crust and be held together
with toothpicks. Toast the slices in
the oven. When DONE put pieces of
butter over each and serve the rolls
with fried eggs.
For the invalids breakfast beat the
white of an egg and place it in but
tered drinking glass. Lay the yollz
on top, dot with butter, season and
cook in a pan of boiling water until
done.
Soak Goldfish, the boxed variety, and
mix 1t with one egg and mashed pota-
toes twice the bulk of the fish, roll
into balls, then coat with egg and
cracker crumbs and fry.
Get salted square crackers, cut thin
slices of cheese place on the crackers,
dot with butter, toast and serve While
the cheese is hot.
Bread-crumb cakes are made by
soaking stale bread in buttermilk,
place of flour and adding just enough
flour to thicken the batter.
Beat one egg, and seasoning to 1t
and a little water. Cut bread, dip
slices into the mixture and fry brown
This is often served with poached
eggs.
Boil dried beef a few minutes in
water to remove the salt and to make
it tender Put the beef into hot but
ter, fry a second, make gravy with
flour and milk, boil for minute and
serve with small pieces of toast.
Cold boiled ham, if freed from ex-
cessive fat, and fried is very palata-
BILE served in butter gravy.
Los Angeles herald., 1909-10-28

iron must be hot before the meat IS
placed on it. AS soon as the gravy
begins to show, turn it over; If allowed
to remain without turning until the
gravy shows on the top, when turned
it is lost in the fire; but when turned
quickly and at the proper time the
pores are at once sealed and the gravy
is retained in the meat.
The following are some tasty ana
economical beef dishes:
French beefst eak-Cut the steak two
thirds of an inch thick from filet or
beef; dip into melted butter, lay on
hot gridiron and broil over fresh Goals.
When nearly done sprinkle lightly with
pepper and salt. Have ready some
parsley, chopped fine and mixed with
softened butter. Beat tosa cream ana
pour in a dish. Dip each piece OF STEAK
in the butter, turn over and place OF.
a platter. Very nice with the juice VI
a lemon. Serve hot.
Braised Beef-Put a round or peer
in a round bottomed iron pot with a
tablespoonful of butter and sprinkle
a, chopped onion over it. Cook the peer
on ,le side until brown, then turn
over and cook on the other side. When
equally cooked on all sides dash pint
of boiling water over the meat, put
close cover on the pot, let the contents
cook slowly, allowing at least ntteen
minutes to every pound Of beef. When
the meat is done remove from the pot
to a platter and keep warm while you
strain the gravy left in the pot. Re-
turn to the fire and thicken with a
ta' ,lespoonful of Drowned flour rubbeo
in the same quantity Of butter. Season
the gravy with salt and pepper and
pour it over the meat. Serve hot.
ParboiI in Sailed Water
Roast Beef's Heart-Wash the heart
and soak for half an hour in cold
salted water. Wipe and stuff the ven
tricles with a force meat of bread
crumbs and chopped ham or salt pork
minced fine and well seasoned, or bread
crumbs seasoned with sage. Sew up in
cheesecloth fitted to the heart and par
boil in salted water to which table,
spoonful of vinegar has been added.
Remove the cloth and put the heart In
a roaster, placing 1t on bed of minced
onions and pouring In a little not
water to make the gravy. Rub this
through a colander thicken with
brown flour, season to taste and pour
over the heart The heart should be
parboiled for one hour and then roast
ed for an hour.
Rib Roast of Beef-Procure a sec
ond cut of rib roast of beef, remove
the bones with a sharp knife, roll and
slkewer it. Before roasting take out
the butchers skewers, unroll, season
highly with pepper and salt and few
herbs If liked, roll again tightly, fasten
with sl-ewer pins. Place in a pan on
an iron griddle made for the purpose
to keep it just over the water in the
pan-a saucer will answer the same
purpose. Pepper and salt and dredge
with flour and baste every fifteen min
utes. Just before the beef is done pour
over it half a teacTpful of vinegar.
To the gravy add parsley and minced
onions. which should he hrnWned
Los Angeles herald., 1909-10-28

readily and springs back slowly it is
young. Look also for hairs on the
body, and hard, horny scales on the
legs, for scrawny neck and livid hue
in the flesh-all unfavorable signs.
All kinds of meat should be boiled
slowly. All fresh meat should be put
in boiling water, over a slow fire to
concentrate it's juices. Salt meat should
be put in cold water in order to ex-
tract the salt in cooking. In boiling
meat keep the pot boiling gently, but
never allow it to stop for an instant
if so, the meat will absorb the water
and cause it to be fiat and insipid.
Remove the scum when 1t first peglns
to boil. Always have a kettle of boil
ing water handy to replenish the meat
pot as the water boils away
To every pound of fresh meat allow
fifteen minutes to boil, and to salt meat
allow twenty minutes to the pound.
The more gently meat boils the more
tender it will be- Meat should be Kept
covered while boiling. If boiled too
hard the meat toughens and the juices
are extracted. Never wash raw
roast, at least not the parts unpro-
tected by the thin skin. Wipe the skin
off with vinegar. dry with a soft cloth,
and Law the meat, cut side at the top
and bottom upon the crater OF the
roaster Dash a cupful Of really boil
ing water over It, This treatment viii
keep in the juices Dredge with flour,
cover and cook ten minutes to each
pound. Baste every ten minutes with
the gravy in the pan.
Lean Meat Needs Water
If the meat is lean small quantity
of water should be added when the pan
is put in the oven. If 1t is fat the
water should be left out entirely. Meat
when roasting should be turned so
that it will be equally Drowned Ten
minutes before serving baste with put
ter and dredge with flour to glaze the
roast. It is a better plan to add nelth-
er salt nor pepper to the meat pelore ore
cooking, as the salt draws out the
gravy and the pepper when used on
the surface of meats, becomes parched
and leaves a bad taste.
When done remove from the pan and
place on q dish, carefully pour or all
the fat, the sediment in the bottom of
the pan will make sufficient gravy by
adding a little boiling water.
In frying there are two important
rules to observe-the fat must be boil
ing hot and the crumbs fine and even.
Bread crumbs should be thoroughly
rolled and finely sifted. 1t Is well to
keep on hand a good supply Of bread
crumbs Cut slices of dry bread, dry
in the oven so as to be almost color
less when finished, roll fine and put
away in glass jars. They will be found
to be a valuable addition when frying.
In frying beefsteak rub the hot grid
iron with a bit of suet before you lay
the steak on it. The fire should be
clear and hot. Watch steak closely
and turn quickly when 1t commences
to drip so as to keep the juices in.
BroIIlng Requires Little Care
Broiling is simple method of cook
ing and requires but little care. A
brisk. clear fire is essential. The grid
Los Angeles herald., 1909-10-28
GOODIES IN SEASON

Dried Peach Pickle-When fresh
pickles from the dried fruit Soak the
dried peaches overnight and the next
day the skins can easily be removed
from the most of them. Pin together
two half peaches Of equal size with
cloves and bits of cinnamon. Place
them in cans, with an occasional al7
mond to suggest peach kernel, and
pour over them hot, sweet spiced vine
gar. Let them stand at least a week
before using.
Pepper Hash-To six green peppers
add six red peppers, six onions and one
small cabbage, Take seeds out of pep
pers, chop all together, pour boiling
water over the whole; squeeze dry.
Have hot one quart Of vinegar, one
cup of sugar, two tablespoons of salt;
stir all together and let come to a
boil Let cool and seal in bottles.
Baked Eggs-Butter we'll a platter,
and add a thin grating of cheese.
Break on this the eggs, sprinkle with
salt and pepper, cover with a grating
Of cheese and bake in quick oven.
Chicken and Rice is served in indi-
vidual baking dishes. Cut the breast
the dish, arrange some cooked rice
cream sauce over all. Add an egg
yolk to the white sauce and sprinkle
the whole with paprika. Serve hot.
Vegetarian SSausag ages-.Wash one and
one-half cups of lima or pea beans.
Cook In salted water in double boil
er until they can be easily mashed.
Press through a colander and season
with a generous piece of butter, salt
and pepper. Add very little powdered
sage. Roll to the size and shape of
sausages, dip in egg and cornmeal or
sifted bread crumbs and fry in but
ter, rolling gradually in the pan to
brown on all sides. Serve on platter
of boiled cabbage with a plain white
sauce.
Macaroni Salad-Two cups of cold
cooked macaroni, two cups crisp shred
ded cabbage, two sour apples cut in
fine straws. Marinate and let stand
ten minutes. Drain off the marinade,
heap on a bed of lettuce leaves, mask
with mayonnaise and garnish with
strips of pimento and walnut meats.
Yeast Corn Bread-Four cups sweet
milk, or one-half water may be used,
place on stove in double boiler When
scalding hot, stir in cornmeal until stiff
as mush; cook about ten minutes and
set aside to cool. When lukewarm add
two cups white bread sponge, one table,
spoon of lard, one-half cup of white
sugar, one tablespoon of salt, one egg
we'll beaten and enough white flour to
make moderately stiff. Let rise and
make into loaves. Stand aside in a
warm place until light. Bake in mod
crate oven a little longer than white
loaves of the same size.
Los Angeles herald., 1909-10-28
FROM YOUR RAINcoAT

Do you consign your wornout rain
coat to the waste bag? You can
make many little things which would
demand too much of the expensive
oiled silk, and the waterproof cloth
is of lighter weight than oilcloth
which you probably would purchase
An apron with a bib can be made for
washday A large enveloping cap for
the hair will protect from water when
windows are cleaned.
Strips of an old silk raincoat can be
worked into bags to carry next years
bathing suit, and the best places are
easily made over into little utility cases
daer to the suitcase of travellers. One
woman has made large covers to be
tied over clothes baskets when hold
ing freshly laundered goods ironed
away from home.
The possibilities Of an old raincoat
are no longer limited to the old-clothes
box, since it can appear in extended
usefulness in the home.
Los Angeles herald., 1909-10-28

IN selecting beef choose that of
fine grain, smooth, bright red
= color, and white fat. Press the
meat hard with the tip of your thumb.
If it be flabby, and, after yielding to
pressure, retains the dent, let it alone.
1t is not fit for food.
The sixth, seventh, and eighth ribs
are the choicest cuts for roasting. The
bones may be used for soup. There
is a decided economy in removing the
bones and rolling the roast at home,
as where the roast is rolled at the
butcher shop the bone and trimming
are rarely sent with the meat. In uti-
lizing the bones for soup have them
cracked, buy one pound of course, lean
beef for perhaps 10 cents, and you
have the fondation of a good soup.
The round roast costs about two
thirds as much as a rib roast and half
as much as a sirloin, and serves ad-
mirably for a pot roast. The sirloin
steak is far more economical than
porterhouse. Remove the bone before
cooking. This cut often contains really
more of the coveted tenderloin than the
porterhouse and the rest of the steak
is more tender, as a rule, than the
higher priced cut. Have the steak cut
at least an inch thick.
Good Mutton of Dark Red
The flesh of good mutton or lamb
is of dark red, with the fat firm and
white. Lamb when fresh killed is pale
red; If the neck veins are of blush
tint the meat is not good Lamb is in
season from May to November. What
is sold under that name in winter is
undersized mutton and usually tough
and dry. The best cuts of the mutton
are the loin, saddle and leg. French
chops are cut from the ribs, the fat
taken off and several inches of the
bone cleaned from the meat. They are
expensive, but make an attractive dish.
Loin chops are cheaper and usually
more tender and better favored
A more economical piece than the leg
for the housewife is the forequarter.
You can bone and stuff part ofrit for
a roast; the chops are as good as those
cut from a loin, and when the bones
are removed, make good stock for
broth. The meat is really more juicy
and sweet than that of the leg and
costs to cents less a pound.
Veal comes into the market much
earlier than the spring lamb and is
seasonable all the summer through The
meat should be clear, pale red, the
fat white, and the texture firm. While
veal is considered nutritious, the
knuckle and, indeed, all the bony parts
are invaluable for soups. The breast,
the filet, and the loin are the choicest
roasting parts. Veal chops are really
better eating and cheaper than the cut
let, and, in Berlin, the home of the
frugal housewives, they are In great
favor. Veal should always be we'll
cooked.
Way to Select Poultry
In choosing poultry try the tip of the
breast bone. If the cartilage gives
Los Angeles herald., 1909-10-28
SAVE YOUR MoNoeRAMs

A girl who treats herself to the little
extravaganza of monogrammed sta
tionery always saves the monogram on
the piece of paper that she has spoiled.
She cuts it out neatly and when sending
a package or wrapping up a little gift
pastes it neatly on the outside of the
package. 1t makes it just that more
attractive in appearance. She has per-
suaded her mother, whose stationery is
engraved with their street address, to
do the same, and the packages which
are sent through the mail often have
this smart little touch added
Los Angeles herald., 1909-10-28
WIRE FLOWER HOLDERS

Flowers arranged in vases often
lose half of their beauty because they
will fall over upon one another, re-
fusing to be massed effectively. Flower
holders may be bought in the shops,
which are placed in bowl or vase
and into which the stems are thrust
but they may also very easily be made
at home.<
For coarse, stemmed flowers, use the
ordinary small mesh wire netting that
is used to fende gardens.
For smaller stems wire mosquito net
ting may be used.
Cut the netting just little smaller
than the top of the bowl, so that 1t
will rest on the sides about half
inch below the top.
The flowers are thrust through the
openings.
It is a good plan to have one Of
these tops for every bowl used, with
several of the different kinds of wire,
for plants of different-sized stems.
The netting must be carefully dried
when not in use, that it may not get
rusty.
Even with care 1t will still rust in
time, but may be used as long as 1t
will hold together.
Los Angeles herald., 1909-10-28
D0N'TS FOR GIRLS

Don't wear anything you can't pay
for.
Don't dress to outdo your neighbors.
Don't wear patched boots and an
expensive hat.
Don't wear smart dresses with un-
tidy underclothing.
Don't go out with a button missing
from glove or shoe.
Don't wear high heels if you wish to
walk gracefully.
Don't use a pin where a hook and
eye or stitch would do.
ont dress like your brothers, and
think men admire it.
Don't buy cheap finery-it is ex-
travagant in the long run.
Don't forget that shabby gloves and
shoes spoil the handsomest toilet.