davidaulloa/AmericanStories huggingface dataset:
Arizona republican., 1909-12-16

The Use of Vegetables
 Lentils. dried white beans, dried Lima beans, cornmeal, dates. figs and prunes. arc all excellent foods, and ex- ceedingly cheap. Cornmeal can be served in so many ways-all delicious and inexpensive One thing must be kept in mind. and that is that all these articles of food need hours of cooking. It IS not necessary to bake dried beans in the oven in order to make them good. If allowed to be over a fire so slow that the water merely ripples, and cooked thus all day, 1t IS not easy to distinguish them from baked beans. Soaking over night and parboiling with bit of soda are necessary It IS even possible, where there is a radiator and # is cold weather. to place them on 1t after the parboil- ing and secure fine dish. By laying them in shallow pan and covering with another pan which fits close outside the first one, all the heat is preserved.
 Plenty of good homemade bread will form nutritious and satisfying diet for old and young. Creamed toast and cocoa. or cornmeal mufins and cocoa. would in themselves make a meal. Brown bread and cottage cheese, with stewed prunes or few dates, make a good midday dish. As a rule, the breakfast should be the most substan- tial meal An extra good one would consist of codfish balls, corn mullins and cocoa. The luncheon might be home made bread and butter, with perhaps a little sugar on the bread, and a. glass of milk Dinner could consist of rice or macaroni, cheese, cocoa, milk or water
 Dried Vegetables
 In some markets it is possible to ob- tain packages of dried vegetables. A ten-cent package, intended for julienne soup. would swell tip enough to furnish dish of vegetables at two meals, or would make soup several times. With proper seasoning they may be made very palatable. Broken crackers are quite as good in taste as whole ones. and sell much cheaper Certain sections of cities have lower prices than other sec tons for the same grade of goods, and where these can be transported without extra car fare, there IS decided saving
 Absolutely nothing must be wasted i; a spoonful of gravy or vegetables will be saved and used Tn some sort of left over Coffee and tea will be put on the list of luxuries. and in their place will be put the food bcverages-cocoa or milk Buttermilk, which is a present day fad, may prove valuable article of
Arizona republican., 1909-12-16

particular kind of soup.
 l think l am not wrong when l say that most of us dislike to prepare vege- tables. and the reason IS that 1t stains the hands I know this is true, and that black fingers are not pretty when you are using them for daintier work than vegetable cooking. However. this part of the work has to be done, and you are not really truly cooking your particular dish, unless you prepare every part yourself. even the most disagree able of all.
 Besides. with a little care you can prevent the blaokening of the fingers. which is so much disliked. The cause of the trouble IS that the juice which comes from the vegetable turns black from the action Of the acid on the steel. and finally runs down to stain the ii:i- gers: the safeguards. you will find, arc a damp cloth and small cutting board. Keeping the Eaads Utts
 While pairing the vegetable it is neces- sary to hold 1t in the hand. but 1t is not difficult to form the habit of pointing the knife blade downward, so that the juice may run of at the point. When
 
 blade. and when 1t has on II an aocumu- lation of juice wipe tfe blade on damp cloth which you keep at hand If you are deft with your hands you will know by instinct that you need not put down the vegetable you are holding in yotir other hand to do this. but may simply pass the blade over the cloth, turning 1t on both sides. and then begin your par ing again. having lost hardly a second.
 In slicing. quartering and dicing vege- tables i; is not necessary9if you have a small cutting board. to hold them in your hand. Steady them upon the board. and use the knife without touch ing the blade In this way very little juice comes in contact with the fingers.
 Now for the Julienne soup.
 A Pct P,u--i
 For one quart of the stock use pint of vegetables. one half teaspoonful of salt. and one-half saltspoonful of pepper The seasoning may be added to the stock, which is set upon the stove to heat Cut such vegetables as carrot and turnip into quartcr-inch dice. Gut celery into slices quarter of an inch wide. or you may use the tops of as- paragus, peas Of small string beans in their season. Cook these dice iE boiling salted water until they are tender, drain them thoroughly, and add them to the soup. which will then be ready to serve.
 Did 1 rot say that having stock in readiness was a time saving device? Compare the making of this soup with one of those made without stock, and you will realize how much less 1t takes out of the busy hour before dinner A Rice or Barley Soup
 To make such soup as. rice or barley soup with beef stock. merely cook the grains in salted, boiling water until they are tender, but distinct. not at all jellied, then you may add them to the stock, which has been heated and seasoned as in the Julienne soup. The proportion of the uncooked rice is two tablespoon fuls to quart of stock. The rice may be boiled in half an hour. but the bar ley will require first to be soaked and then boiled for two hours,
Arizona republican., 1909-12-16

door treatment, and. as last resort, couple of Turkish baths a week.
 Not for her. this pretty woman. who lives not far from Wiltshire Boulevard. She's not faddist. Oh. my, noi But she doesn't believe in a lot of things. For instance. she prefers brisk walks to medicine for reducing flesh. She also thinks fresh air quicker relief for headache than subtle. heart depressing nOStrums.
 in place of straight jacket corsets to make one look slim and graceful, she eats fresh fruit instead of the heavy pastry and candy-thereby keeping her weight in the proper class.
 For "nerves"-well, she simply walks in the dew barefooted That doesn't sound faddish altogether. Really. it is quite wholesome when you come to think of it.-Los Angeles Examiner.
Arizona republican., 1909-12-16
what to Do for a Cough

Here is a home made remedy that overcomes an obstinate cough quicker than any costly medicine you could buy. Any woman can easily make it in five minutes Granulated Sugar Syrup. .131s oz. flneS -.-...-..-....-- Z12 Oz.
 Put the Pinex in a clean pint bottle and fill up with the syrup. made as follows: Take a pint of Granulated Sugar. add F pint of warm water and stir for about minutes. Take teaspoonfui every one, two or three hours. 1t tastes pleasant-children like it.
 This simple medicine is also splendid for colds. whooping cough. bronchitis. incipient consumption. chest pains. etc.
 Pinex. as you probably know. is the most potent form of Norway White Pine Compound. It is rich in all the well known pine clements. None of the weaker pine prepara- tions compare with the real Pinex itself. Your druggist has 1t. or will gladly get it for you.
 The full pint of this effective cough syrup can be made for 5f cents. It keeps perfectly. and lasts a whole family a long time.
 Strained honey can be used in- stead of the syrup. and makes a very fine honey and pine tar cough syrup.
Arizona republican., 1909-12-16
FOR THE JESUS ROAD"
An Exodus of Indians Checked by
 Missionaries.

About twenty miles north of Lake Winnipeg is a place called Norway House. This was a shipping center in the fur trade in the great days of the Hudson's Bay Company.
 Dog and canoe trains of Indians. some of them from points 5000 miles inland, came bringing their loads of priceless furs. and from this point the supplies brought from England to York Factory on Hudson's Bay were distributed to all the interior posts of the company.
 For 200 years this great trading company had its agents scattered over the remote wilderness to gather furs for the London markets. About eighty years ago. says Everyland. the agents of the company began to be troubled; fewer furs were brought in: the In dians seemed to be disappearing.
 Whats the trouble. Lone Wolf?' said the agent one morning to a tall hunter who had thrown his bundle of pelts down sullenly. Where is Man Not Afraid and Three Feathers and Kicking Horse, and all the men who used to come from the west many moons?"
 Ugh" grunted Lone Wolf. far. far south they with the pappooses and the women strike the long trail"
 ''Why?' persisted the agent. Do the buffalo fail them? Are the foxes and otters gone? Why?"
 Lone Wolf stood silent. At last. rais- ing his eyes. he said: They go to find the book
 ''To find the book? Your words are dark to me-
 "Ugh," said Lone Wolf. White man have book about Great Spirit. White man learn strong medicine. Book tells good words. Far toward the
Arizona republican., 1909-12-16
THEY ALL BAlkED.

farmer had purchased fine auto mobile. of which he was very proud. and he never tired of telling everyone what powerful machine he hadO one day. however. the inevitable happened, and he found himself strandad several miles from home. Try as he would he could not make the thing go
 A neighbor happening along. and see ing his glum face. thought to cheer him up. so he asked: How many horse power is your machine?"
 The farmer spat disgustedly: For ty,' he said, and every one of ems baked Suburban Life
Arizona republican., 1909-12-16
:. By WEALTHA A. WILSON :.

nourishing. Corn-meal, rice, barley rolled oats, or any other cereal, IS suit able for use, and if the cereal is cooked over the flame for long time before adding the hot milk, it is not necessary to flavor with anything but salt Half as much cereal as is used for a break fast dish IS the usual amount It is surprising how good the gruel IS that is made of crackers; and it IS also cheap. The old-time supper of mush and milk, or porridge and milk, or bread and milk, had much to recommend 1t and was also cheap.
 Making Soups from Stock
 I once knew a dear old lady who used to say to her grandchildren, whom she was teaching to keep house in the good old New England way. that the dishes were not washed un- iil they were wiped and put away. l presume she would say that had not told how to make soups until had written about those made with, as well as without, stock. so I am going to speak now about the meat founda- tions from which many soups are made Kinds of Stock
 There are two kinds of stock: that made from beef and called brown stock, and the white. which is prepared from chicken or veal. Into the making of both kinds go meat, bone bone-marrow and some fat To the brown stock may be added any sort of meat or bone from which nutriment may be obtained, with .E af t,t -t, Ia- too strong an individual flavor 'to make 1t desirable This sort of soup making. then. becomes . real economy. for t is one of the best ways-and there arc not many after all-for utilizing the waste parts oi steak and roasts, such as the flank in the sirloin cut.
 In this process of making stock all the nutriment IS extracted from the meat. and not only IS the waste meat disposed of, but a soup is concocted which is a welcome. addition to any dinner
 The Brown Stock
 To begin with we will take the brown stock. and supposing that you have no materials at hand, we will order from the market
 Have the butcher give you a shin bone of beef. weighing with the meat about two pounds, and be sure to have him crack the bone. Then you must prepare your meat so that you may get as much as possible out of it. In the first place, do not wash your bone and meat, but wipe them carefully with a cloth wrung out of cold water When you have washed meat in preparing 1t for other ways of cooking. you may have noticed that the juices which
Arizona republican., 1909-12-16

ever. they should form a regular part of the family fare. Sugar adds to the expense of living. but it is food just as truly as meat and bread are food. As much fruit as possible should be secured for winter use, either by canning or drying. It is possible to secure very satisfactory grade of dried fruit in the market and 1t answers surprisingly well if carefully prepared.
 Soak over night and cook in the same water very slowly and usually without stirring Add the sugar, cook just long enough to allow it to melt. and then remove from the fire Instead of pass ing bread with the stewed fruit. the slices of bread may be covered with the fruit and put together like sandwiches and served individually These make very good fruit shortcakes and help to give variety.
 A supply of favoring materials like cinnamon, cloves, mace, bay leaves. cayenne or paprika and celery salt can not be called extravaganza, for it is on them one must depend to evolve sur priscs and turn the plain food into sat isfying fare. It is surprising how poorly food is seasoned in nurnbcrless homes, causing 1t 10 either be refused or eaten under protest The simplest seasoning transforms the plainest food into dish of which the cost IS never once con- sidered. The woman who has small income should keep good supply of seasoning. therefore; and, after all, it is not expensive.
 Soups
 Soups are often advocated when the income is limited, but as steady diet they are not to be advised, if the occti- patton is such as to demand much nourishnent When light meal is all lowable good soup will satisfy. The Italians, Germans and French all un- derstand the art of making most deli cious soups out of next to nothing. and such a soup will give the feeling of hay ing dined sumptuously. The feeling is good one to arouse. but there must be little extra nourishment worked in some place during the day. The cream soups are nourishing on account of the milk which forms their chief ingredient They give fine opportunity for work ing up vc:y small amounts of vege- tables.
 Parsnips make a delicious soup. as do carrots, and combination of this and that may not be named from any one in gredient. but 1t may be delicious in taste, and that is enough. Cereals and milk make excellent broth, which IS also
Arizona republican., 1909-12-16

cold water. and allow it to heat very slowly. Rapid cooking tends to harden the outside of the meat and prevent the juices from escaping. That IS why q hot fire IS required for roasting or broiling meat In that case juices are to be conserved; in stock making they must be extracted.
 Now to go back little from this deviation to the matter of proportions.
 Our meat is in the kettle, and for the two pounds we should allow two quarts of water While ii soaks for a few moments prepare the vegetables and herbs which are to be its seasoning. Vegetables Used
 You will need one small onion. half a small carrot, half small turnip, a sprig of parsley, six whole cloves. six pepper corns. a small blade of mace and two teaspoonfuls of salt Besides these add a bunch of sweet herbs'-that is. sage. savory. marjoran. thyme and bsy-tied up in a bit of muslin, or you may use their equivalent in prepared herbs.
 Stick the cloves and mace into the onion and brown it (being very careful not to let 1t scorch) in . tablespoonful of butter or clear beef dripping, and while it is browning cut into the sauce pan the carrot and turnip; then when they are somewhat Drowned. add them. with the herbs, spices and seasoning. to the meat and water. Put the whole on the stove and let it simmer five or six hours
 Spare Time Cooking
 Does # sound like long process !? It does take time. but the beauty of 1t is that you are preparing in your leisure moments something which will keep q long time in cool weather, and will
Arizona republican., 1909-12-16

diet. Fruits, of course, will be used whenever possible. If they can be hal for the gathering, there will be most delightful addition to the bill-of-fare. Value of Fruits
 In most communities fresh fruits are expensive and cannot be indulged in very often. Where they are cheap, how
Arizona republican., 1909-12-16
ON FIVE DOLLARS A WEEK
 ::z====a ACTUALLY YPQSSIBLEUNDERI CHS PLAN =5:z=zz

cooled that you have a rich meat jelly, to the top of which has risen the fat not absorbed in the stock itself Skim this of. and your bowl of stock is ready for the preparation of any of multitude of soups which g0 under various names. Julienne Soup
 want first of all to speak of Julienne soup, as I have a word to say about the preparation of the vegetables, which you know are what distinguishes this
Arizona republican., 1909-12-16

furnishes good food. A package of macaroni cooked almost done and com bined with finely minced drief beef, two or three eggs. bit of butter and very little milk, gives satisfactory dish at small expense. Put it into covered mold, steam several hours or bake in a pan containing water Serve plain or with tomato sauce poured around.
Arizona republican., 1909-12-16

is called the marrow. This contains a great deal of nutriment, and IS an essen tial part of rich stock. Slow Cooking Essential
 When your meat is prepared. put it with the bone, into soup kettle. with
Arizona republican., 1909-12-16

escaped colored the water slightly. These are the very juices you need to have in soup, so in order to save them do not put the meat under water to be washed.
 When it is carefully wiped, cut the meat and fat into cubes about two inches square. and examine the bone to see if it is properly cracked. By this mean find out if the bone is laid open so that you can extract the soft filling which
Arizona republican., 1909-12-16

Much has been written about living on a certain specified sum per week which a suffering public might well have been spared, for the advice given was valueless to all those rot within reach of large markets. This article IS SO general in character that 1t can be ap- piled to almost any condition and be of service in indicating how a nourishing and healthful table can be provided at a moderate amount There IS in my pos session long list of meals which have actually been given within the figure named at the top of the article EDITOR
 ALMOST anyone who is good
 M in arithmetic can sit down and
 A and figure out the amount of
 food necessary to feed four persons for one week. As soon as a limit IS placed on the price to be paid for the food, the problem becomes more difficult; when that limit places the average cost per meal, per person, at about six cents, there Is evidently some work n prospect. And yet the problem IS not an imaginary oue; such conditions actually exist and are met, S0mchOIc.
 A list of food and prices would be of little value, because localities differ so much in that regard. Seasons of the year also affect prices of certain goods, and conditions Of liying-city. suburban or country-introduce another uncertain element. The age and occupations of the various members of the family would also materially affect the expenditure Good Cheer Essential
 \ few general remarks. however. will apply to all cases that come under this limited income In the first place. each member of the family must face and accept the fact that food of a certain class IS all that is possible. and, in stead of partaking with grumbling and discouraging criticism, each one owes It the others 10 eat what IS put before him, asking no questions and making no remarks except 10 praise. Any house. keeper who furnishes a menu that Is nutritious, attractive and varied, de serves far more praise than she receives.
 Much of the success of this under taking will depend upon the cook; let the buyer be ever so sllilful, the cook must be responsible for the final re- suit. 4 little skill in seasoning or mak- ing a sauce, ability to serve a dish at tractlvely, to combine odds and ends into l
Arizona republican., 1909-12-16

advised to buy cheap cuts and serve Tn stews. No matter how delicious a stew may be. it is a fact that most persons tire of stews very quickly. It is also a fact that in its final appearance the cheap cut need not be identified as a stew.
 An Inexpensive Dish
 A toothsome and attractive dish can be made from the round or neck piece of beef. It should be cooked very S!07Vly almost all day. The water in which it is cooked may be seasoned with half of a medium-sized onion, small bay-leaf. few cloves and peppercorns. When the meat Is cold it may be minced very fine, seasoned with salt and pep per, and perhaps bit of celery salt. It should then be moistened with some of the gravy, which has been strained, heated and had about teasponful and half of gelatine dissolved in it.
 A few bones cooked with the meat would furnish enough gelatine.
 When the meat IS nicely moistened if may be pressed into an earthen crock or mold. weight placed on top, and 1t should stand until the next day. This is very good sliced and served cold Some like the addition of two or three sour pickles chopped fine.
 Instead of moulding the meat and serving cold, it may come on as hot dish. Line small cups or large mold with cooked rice; fill the center with the minced meat. cover with rice and steam until thoroughly warmed through: or, set in pan of water and bake in the oven. Still another way is to serve with a border of plain or curfied rice. hot, surrounding the minced meat, also hot.
 Flank Steak
 The round and neck pieces are not the only cuts that are cheap. Too few per sons use the flank" steak. One steak, costing about forty cents. would make three satisfactory meals, supposing that each one of the four IS a meat-eater The small thin end of the steak can be cut off and pan-broiled for one day. The remainder can be prepared with a pocket" and stuffed with buttcred crumbs or minced potatoes and onions.
Arizona republican., 1909-12-16

separation. If it was all her own be- fore marriage she took thirds Ecclesiastical Review
Arizona republican., 1909-12-16

a dignihed creation, will make up, many times. for lack of money Skill. time, patience and intelligence devoted unsel- ishly to the good of the family must, if appreciated, result in happiness and COZ tentment.
 Garden as Good as a Bank Account
 A garden, however tiny, would be as good as a bank account Half dozen tomato plants, twice as many hills of beans, a few short rows of carrots or parsnips, border of salad plants, or even tiny square planted in potatoes, will reduce expenses considerably or add an otherwise impossible luxury A few hens or pair of pigeons are worth considering. as IS also mushroom bed.
 Where none of these is possible, the only resource IS in careful planning and buying. The proteid foods, eggs and meats, are all expensive and yet they must be served, at least occasionally Perhaps once a week one may have meat, and naturally the cheaper cuts are the only ones to be considered As Q rule, the one who must economize is
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1909-09-17
JOHN X. COOK

Practical Tailor, Busheler and Presser
Gentlemen's Own Cloth Made Up.
Thirty-five Years Experience. Give
Me.a Call.
Room 4, Oregon Block upstairs. Hoo
tel and Union, Entrance Ill Union.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1909-09-17
HEROISM IS FINE
BUT DOESN'T PAY

TRENTON, September 4.-Trouble
never came singly to John Holland
Fone, a 19-year-old Trenton boy,
who was the hero of the navy in
July, 1907, when he saved the battle
ship Georgia from being blown up
by extinguishing a fire near the mag
azine, thereby losing both ears and
portions of his lett arm.
Soon after recovering from the 40.
cident he was stricken with appendi-
citis, and for weeks his life was des-
paired of, and now he is laid up again
at his home as the result OF injuries
he sustained a few days ago at the
camp at Sea Girt, where he was step
ped upon by a horse.
In spite of Fones heroism and his
terrible injuries, he has been able to
secure a pension of only $17 a month,
and he was endeavoring to support
himself at Sea Girt when The latest
accident befell him.