davidaulloa/AmericanStories huggingface dataset:
Arizona republican., 1909-06-23
THE NEW TIED WORK
A Simple and Inexpensive Method
 of House Decoration

"NHE medium with which one is
 best acquainted will naturally
 make the strongest appeal
 when decorative work for household or personal use is under con- sideration. The needleworker of limited experience will undertake willingly the simplest of the braid faces, that require nothing more exact in the way of stitch . cry than fagoting or twisted cross-bars and an occasional spider-web or wheel. She will realize at the beginning that needle experience has not yet gwen her the exact eye nor delft hand to make the accurate and even buttonhole meshes of the more elaborate lace filling or the exquisite satin-stitch of fine embroidery. The art student who has decorated can vas and plaque with studies in oils will invariably employ that medium rather than embroidery should she desire to or nament handbag or belt, buttons, bands oItrimmings for costume; water col ors, too, will be used to enbellish the lighter fabrics.
 Decorative Work for the Home
 All of these accomplishments require much training in addition to natural skill, but there are many who have the desire to produce decorative work for the home who have had no training and no acquaintance with any of these means. There Is one common ground, though, upon which almost all housewives meet, and where economy and thrift have been the most valuable and successful in structors-the dye-pot holds within its bubbling depths other possibilities beside converting the spotted gray dress into a serviccable brown, or the faded light blue into a smart new navy
 The dyes, in their convenient package form, are well and favorably known to almost every housekeeper, though she may not have made their acquaintance as art colors. Stenciling, more or less mechanical form of color drawing, IS ad- vancing steadily in favor, and here 1t IS that the favorite medium asserts itself. The student who is familiar with oil colors uses them, thinning with tur- pentine to a sufficiently fluid consistency. This method has its disadvantage that if sufficient color is not prepared and ased at the time, the shade will change, consequently large piece of work must be hurried, in order to complete it at one sitting-not very good recom- mendation for the medium employed. Tapestry Dyes
 Tapestry dyes or permanent art col
Arizona republican., 1909-06-23
MORE KITCHEN WISDOM

The proper temperature of the oven has more to do with good baking than the cook Always test the oven before putting in pies, cakes, etc If the oven is too cold, pie-crust will be heavy and have dull look. and biscuit will not rise and be of feathery lightness See that the oven is free from soot. If clogged, the draughts are intcrfered with and the temperature of the oven will not be reg ular and even; the bottom especially will be cold. and bread and cakes will not rise and bake as they shorld, If you cannot clean the oven yourself call in the stove-maa.
Arizona republican., 1909-06-23

first until it IS brown. lifting it up from the coals often that 1t 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 thick ness. There should be a clear fire. the coals glowing and red When the fish IS cooked the flesh will look white and firm, and will flake easily, and sep arate from the bone almost as soon as touched, ever so lightly, with fork After the fish is cooked, slip 1t on hot platter, season 1t 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, bluehsh, bass, shad that are too large to broil, and small salmon. The fish should be well 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 upon ones own wishes and the taste of the family Personally pre- fer it without stufing, but as you may not-indeed, as matter of fact, think the larger number of persons like the stufing-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 l am giving you are sufficient for a fish weighing from four to six pounds, the usual size for the average farnily-use one cupful of cracker crumbs, one saltspoonful of salt, one half a saItspoonful of white pepper, a dash of paprika or cayenne, a table spoonful of chopped onion, teaspoon ful of chopped parsley. teaspoonful of capers, teaspoonful of chopped cucum- Der pickles, and aequarter of cup of melted butter
 If you like your stufing moist, soften the cracker crumbs with hot water De- fore adding the other ingredients, but if you like 1t dry and crumbly, omit the water and mix in the order given. Stuff the fish and sew the edges together. If you have fish sheet-which is simply a smooth sheet of tin with handles at the
Arizona republican., 1909-06-23
FISH FOR HOT WEATHER
and Nutrition
Its }Inexpensiveness, Plentifulness,
 Make 1t Invaluable

elled-ware saucepan, add the dry corn starch or flour; mix well together, talk ing care that the mixture does not burn, or even brown, as ii IS important that the whiteness should be preserved. When the mixture is perfectly smooth add one-third of the milk or cream, which has been heating in the double boiler and should be at about the boil ing point; stir well as it boils and thiclsens. then add half the remaining milk; stir until it is smooth and wholly free from Jumps, then add the remainder
Arizona republican., 1909-06-23

The Value of Fish 6
 In all the list of foods there is none more valuable than fish. It is easy Of plentiful. From the Atlantic to the Pa cihc, through the chain of lakes, big and little, which make waterway more than half across the continent, from the big rivers and the hidden mountain streams, this food IS taken, and 1t IS as varied as are the places where 1t IS found. It has not the amount of nutrition which meat possesses, but 1t has sufficient for the season when 1t IS most in demand as a food, and it has a 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 ous. Never buy fish when the flesh is soft and fabby; if you have reason to suspect that il Is not absolutely beyond suspicion, don't buy it.
 The Cream Sauce
 Before we begin cooking the fish there is something 1 want to teach you to 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 it: half a tablespoonful of cornstarch, or Q tablespoonful of four, one-half tablespoonful of butter, one half teaspoonful of salt. quarter of a saltspoonful of white pepper and dash of paprika.
 Melt the butter in a granite or enam-
Arizona republican., 1909-06-23

the end of the string, making the wind ing rather tight and each layer of string close to the one before it
 ' The depth of the winding determines the size of the spot In the table-cover shown the wound space was about five eighths of an inch deep, and, when the desired depth is reached, tie the wind ing thread to the .end that has been wound over, and clip both ends of mod erately short.
 Tie in the same manner at each of the marks, then dye the whole piece, follow ing the directions on the envelope of the dye as to the general process.
Arizona republican., 1909-06-23

eight-sided piece, very nearly a circle, will be produced. Place one of these in make pencil mark at each of the blunt points that edge the octagon. m
 For a small square of cloth this will be enough decoration. But the piece illustrated was one yard square, and the eight-sided piece of paper was placed on again overlapping the first circle enough to bring one point inside 1t and the point at each side on the two cor responding points of the first circle. The pencil marks should be made sufficiently clear that none may be overlooked when
Arizona republican., 1909-06-23

lemon until tender, drain of the water ard riia the rind through the meat chopper, then press through sieve. Add one-euarter ponnd of unsalted butter, three egg yolks, juice of the lemon. ore quarter pound of sugar and beat thor oughly together. Line patty tins with pastry, filing with the lemon cheese and -hake in moderate oven until crust IS done When the cakes are cold, place an icing of meringue on top of each
 Grape Marmalsde
 New England housewives used to
 make delicious rnarmaladc of wild or frost grapes and sweet apples. The housewife who is not in the way of get ting wild gfapes will find the Clinton grape a very good substitute, for 1t is really a cultivated frost grape, being at its sweetest s.:er the first frost. Take four pounds of stemmed and ptilpcd grapes and hca. until the seeds can be freed from the pulp. Have prepared four pounds of sweet apples, peeled. sliced and steamed until tender Put the grape pulp and apples into an enameled kettle. Stand 1t 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 pound to one pint of pulp. Return to the stove and cook until, when cold, 1t 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 a peculiarly spicy tang.
Arizona republican., 1909-06-23
FRUITS AND SALADS And Daintily Prepared Dishes Whet the Heat
 Worn Appetite

cheese and continue in this manner until ingredients are used. Add salt and pep per to season we'll and pour over all one pint of milk Let stand for five minutes and then bake in moderate oven for twenty minutes. Run a knife around the sides of the pan. inverting on a warm dish when ready 10 serve. A tomato sauce is poured over the loaf be- fore sending 1t to the table.
 Lennon Cheese Cakes
 Boil the thin, yellow rind of one large
Arizona republican., 1909-06-23

oven until the center of the pudding is firm. Then run a tilin-bladed knife around the sides of the pan and ii1ver; the contents on a hot dish Place some of the sauce on the pudding and place the rest in a boat to serve separately Decorate the pudding with lialved berries
 ssbayon Sauce
 Beat one whole egg and the yolks oi two more with half a cupful of sugar, a pinch of salt and beat until the sugar IS dissolved. Then add half cupful of berry juiee; set the dish over kettle oi boiling water and stir until the mixture is of the consistency of thick cream. Then remove the water and beat until the mixture is cold, when fold into 1t a half cupful of cream whipped to dry froth.
 Salad in Apple Cups
 Select large firm apples and cut of 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 thick Put a pea of butter in a pan to melt. Beat an egg slightly, season and add a teaspoonful of milk 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 a little mayonnaise and salt and pepper. Cheese Loaf
 Crate one-half pound soft American cheese. Mix one pint os coarse crumbed bread with one-half pint of boiled ham. removing the fat Line buttcrcd bread pan with some of the mixture, sprinkling bottom with capers or minced olives then place over crumbs some of the
Arizona republican., 1909-06-23

ors may be made at a very moderate cost by following the simple directions that accompany them. Each dye Tn its elemental color may be crude, as is the | oil color fresh from the tube, but, Ii ke the tube color, its tone may be weak ened by dilution, and subdued and varied by combining with other colors. It is lack of knowledge of this latter fact that has, in some cases, argued against the use of dyes in art work.
 Care and some experiment will en- able one to prepare a dye bath, in which any desired shade of coloring may be secured, making it possible to keep the furnishings of a room all in one general cobra possibility that will prove valu- able when new furnishings are provided for one room. The replaced hangings, may be distributed among other rooms, helping to refurnish them; and these various contributions may all be made to correspond through the service of the humble dye-pot.
 Stencil Designs Easily obtainsbie
 While a stencil of personal production has an especial value, stencil designs may be bought by those ungifted with Craftsmanship; in either case, the cut stencil is necessity, but the work illus trated here does not require even so much of artistic preparahon-a ball of stout cotton string, with, in the case of the portiere, few common marbles, such as the small boy can buy for one cent per dozen. comprises the equipment.
 Plainly stated. the preparation con- sists in "tying spots" in the material, which is then dyed in the regular man ner and dried. The tying strings, through which the dye has not pene- trated, are removed, and the spots, in whatever shape or design they have been tied, form a design in the original color on the background of the material. Home-Nade Designs
 The piece shown spread out fiat, which may be used for either piiiow-cover or a small table-cover, illustrates the way the design may be prepared. In this in stance a piece of paper eight lnches square was doubled diagon7lly across from corner to corner, and this doubled piece was folded again, three successive tines-as one folds square to make it form a circle
 The last fold brings the shortest side of the square along the edge of the long est. Cut the latter even with tie shorter section, and when the piece is c:'ned ar
Arizona republican., 1909-06-23
INSOMNIA Ways and Means of Overcoming This Great American Disease

thoughts surge through the brain. chas- ing one another with relentless and maddening haste, torturing one to a wakefulness which 1t seems impossible to overcome.
 Simple Remedies
 First of all, sleep in a room. with plenty of fresh air Avoid tea and coffee, especially at night, and food that is rich and indigestible 1 believe, however, that more insomnia, is occa- stoned by lack of food than by over eating. Many cases of insomnia have been cured by taking upon retiring a glass of milk and biscuit, slice of bread and butter, or some other light refreshment, such as has been found to agree with one.
 For the insomnia of brain activity, when the thoughts become uncontrol- lable in their persistence, 1t is well to get up ald abandon attempting to sleep for a time. A hot bath IS excellent for that kind of sleeplessness. as 1t helps to distribute the blood in the body. A foot bath is also good for the same reason. A simple and sometimes very effective remedy is cold compress placedson the forehead, bringing the ends well down behind the ears, where the large blood vessels which carry the blood to the head are situated. a,t-t
 The cloth will keep cool longer and be more effective if some cologne is sprinkled upon it. The habit of wake fulness may have been acquired by some of the causes which have been men toned, and the idea takes possession of the would-be sleeper that he cannot get to sleep, that the power of sleeping has left him. This alone will prevent sleep. It can be best met with calm con sideration of the subject. It is not such dreadful matter after all if one loses sleep. Regular and prolonged sleep is not so essential to health as is popularly supposed. The lack of sleep is not half as bad for the system as the worry that one indulges in because of 1t. It seems heartless and unsympathetic often to say this to a person melancholy because of lack of sleep. Keeping the Mind Occupied
 The many devices of occupying :ae mind with trivial thoughts to il- e,- ciusion of those in which one $ raa.iy interested. is founded on sound fi-ysio logical principles . that is, the r:i'I: can not think intcntiy on two things .: a=se. The counting of iniaginary shec:' goiDg
Arizona republican., 1909-06-23

national cry IS, How can l get enough sleep?" To answer this question, 1t is necessary in the first place to determine how much sleep IS neces- sary; and in the next place to find out the cause or causes which prevent it.
 The amount of sleep necessary varies with the individual Some require more than others, and among such are nervous people The length of time one sleeps depends upon habit There are those who contend that the majority of people sleep too much, that they are rendered inert and stupid in consequence. The regulation amount of time to spend in sleep is generally set down as eight hours. Those who Head an active life in the midst of the whirl and ex- citement of the city require more sleep than those who spend their days in com parative tranquility.
 Causes of Insomnia The causes of insomnia are many. It may be that the room is not sufficiently ventilated One cannot sleep in room that is close or overloaded The super stition that night air IS unhealthy is passing away. since 1t has been demon- strated that health has been restored. especially in lung troubles, by sleeping in the open air.
 One is often rendered sleepless when buried under too many bed-cothes. The head should not be too high; besides oftentimes preventing sleep, it makes one round shouldered Tea and coffee taken at night will often keep one awake. Tea and coffee in any great amount are bad for the nerves and the heart, and should not be indulged in too freely by anyone at any time.
 The digestion and food have much to do with insomnia. Everyone knows the wakefulness caused by over-eating or taking into the stomach before going to bed that which is rich and indigestible i; if sleep itself IS not banished. the slum- Der is disturbed by unpleasant dreams and nightmares. Sleeplessness may also be occasioned by hunger, which gives a gnawing sensation to the stomach.
 Worry and Anxiety
 The greatest disturbance to sleep is that occasioned by worry and anxiety. These and other states of mind result m an over activity of the brain. The head no sooner touches the pillow than
Arizona republican., 1909-06-23
DISHES SAVORY AND REASONABLE sa ma
DAINTIES FOR. THE SUMMER TABLE E

end, just right to set in the bottom of the dripping -pan-put 1t in place ready to put the fish onto it. If you have not a sheet, you may take two strips of cot ton-cloth, each about finger wide, and long enough to cross the pan width wise and leave ends to hold in taking out the fish. The object of the fish sheet, and its makeshift which I have de scribed. is to get the fish out of the pan and on the platter without breaking it,
Arizona republican., 1909-06-23

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 greased 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 flesh-side
Arizona republican., 1909-06-23

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 it is the dip for cream toast. It is theisauce for creamed codfish and for creamed potatoes. Made a bit thicker. 1t is used to mix croquettes, to prepare fish au gratin," to fricassee oysters, to pour over vegetables that you serve la creme, as 1t IS called.
 Whenever you have a rule given you that says make white sauce" you may turn to the one just given you, and there you have it. This sauce with egg boiled hard, chopped and added to it, is the "egg sauce" called for so often to be served with boiled and baked fish; with capers added 1t IS "caper sauce" with chopped parsley it is parsley sauce" i; you may flavor 1t 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.
 Broiling and Frying
 There are variety of ways for cook ing fish, but broiling or baking is most sSuCidlp SOIlClilllCS tilCS dlC OOiiCu anu sometimes fried, but the first two ways are the most wholesome.
 Tie fish that are broiled are mackerel, whitefsh, small bluehsh, trout, shad, small cod, or any other thin fish. also slices of halibut, salmon and other thick fish When the entire hsh1is to be broiled, 1t should be split down the back and the head and tail removed. It IS a good plan to remove the backbone also, making the fish easier to serve, and also assuring its cooking more evenly. If the
Arizona republican., 1909-06-23

Tutti-frutti marrnalade is very good to serve with meat. and if wild plums are procurable use them by all means. Pour boiling water over the plums to 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 Set the kettle on an asbes- tos mat on the back of the range and cook until thick and smooth
Arizona republican., 1909-06-23

on It, through the middle Of the f1sh where the stufhng would be if you used it, then on the top put also sliced onion < and strips of pork Dredge, put it in the oven and cook as you would the stuffed fish. Squares of halibut or sal mon are particularly delicate baked by this rule.
 Serving Cold
 Cold fish may be made into delicious luncheon dish or entree The white fish, like cod, haddock and halibut, are particularly good for this purpose. Flake the fish, removing every particle of bone and skin, and put into scaIlop dish. Sprinkle with salt and bit of pepper and teaspoonful Of onion juice Make q thick cream sauce, seasoned highly with paprika and lemon juice pour over the fish, put buttered cracker-crumbs on the top and set in the oven to brown.
 If you haven't enough to fill 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 GOV cred with dolly At little expense you may cut the doilies out of crepe paper, ttiSii NuSu IuuNll lS ONCl tuCk luCln llilO 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 it is hard to associate il with toothsome marmaiade, but this fruit-for the tomato is a berry-really shines as marmalade ingredient Peel the tomatoes and cut in halves or quar- ters. Add the sugar, allowing about thirteen ounces for 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 a 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 li;ile fruit coloting. as cochi- neal, or some other of the dyes, to give 1t more a2pe;izing appearance
Arizona republican., 1909-06-23

quality Of food than they did m tne cold weather, when the object was to impart warmth as well as nourishment 10 the body And so it is that we turn away from the heavy meats, and long for fresh green vegetables, fish, eggs and the lighter meats, these last even in small quantities, for nerve and brain stiInula- ton should be avoided in summer.
Arizona republican., 1909-06-23
Strawberry Pudding with sabsyon saucs

Cut four ounces of stale sponge-cake into small pieces and fill a buttered pan with alternate layers of the cake and cleaned strawberries; then pour over the whole a 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. which fill with boiling water and place in a moderate
Arizona republican., 1909-06-23
LAMB HASH

Melt one large tablespoonful of but ter in a frying pan: turn into 1t two cupfuls of cold cooked lamb chopped fine; add one cupful rich white stock or cream.