davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

and not only pay attention, but demand
it. They spend more time trying 10 at
tract attention than in doing their work,
for they regard marriage as release from
bondage, and therefore everything else
is secondary.
Workers, not Martyrs
When a young girl gets IT into her
head that she is martyr because she
must earn her own living, the next
thought that naturally follows is that
some man ought to support her. and she
sets herself 10 work to capture hus-
band. II half the time she spends in
thinking and dreaming and planning
about getting away from the "drUdgery'
of business life were spent in doing her
work well, she would be success IN
any walk in life.
And when the worker is a widow ben
on matrimony the situation becomes in
tense Pity the bachelor OF widowe,
who employs a designing female OF thi,
type II he doesn't sigh for lodge IT
a wilderness very shortly he must be
made of flint
The ideal business life permits the en-
ploycr to choose his helpers. but III real
life they are often thrust upon him, and
lie must bear the consequences with
what grace he can muster
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
Milk Bread

Milk bread | think. is hncr-grained
and smoother than bread that IS mixed
with water, and I have an idea that 1t is
more delicate, and at the same time more
nourishing. Still water bread is good.
and where milk is not easily obtained
or is too expensive 10 use for mixing,
you Will, | am sure, find no fault with
its substitute.
II you use milk you must heat it to
boiling IN the double boiler; mere scald-
ing will not do, 1t must be boiled. This
is to prevent the dough from turning
sour while rising as it often will do in
warm weather unless this preoaution is
taken
After the milk has boon boiled turn it
into the mixing bowl and set it aside
to cool. When just lukewarm add the
salt, sugar and yeast, then the flour,
measured after sitting Mix it thor
oughly with knife or spoon, and then
when il is we'll mixed and is stiff enough
to kncad. turn it out onto a wcll-nourcd
board. and kncad it until it IS soft and
elastic and can be worked without any
-four
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

is turned over at the top, forming
little pocket, which is TO be left free
from the seam for one-half inch, as was
the fcatherbone. The casing is then run,
slightly fulled, to each edge OF the seam,
the center OF the casing over the stitch
ing OF the seam.
In order to Spring the bones it Is
necessary to sew through them, and in
order to make this possible they should
be soaked for about an hour in warm
water. Cut tho end Of the whalcbone
round and scrapc or shave about ono
half inch with knife or scissors blade
10 make il as thin as possible.
Push the bone in the casing and up
into the little pocket. Secure 1t here
BY taking two or three stitches with
twist through the center of the bone
and 10 each side of the casing An
inch and one-half 01oae the waist-line,
sew through bone and casing again.
"sprlngine" tho Bone
1t is TO be Sprung" across the waist
line by pushing the bone into the casing
as tight as possible. so that it bends
out slightly rounded. and holding it so
by sewing through bone and casing ono
inch below the waist-hnc
There is a third method OF boning
that Is less work than either OF the two
described, though it IS not considered
so desirable for a costume waist
One-quarter inch additional seam-al-
lowance must be made at every scam
edge The seams are not pressed open.
but arc stitched together threc-eighthS
OF an inch from the first row. making
casing for the bone which is slipped
in and tackled as previously described
Trimming the Bones
Al the bones should be cut of one
| half inch above the lower edge OF the
waist; bias strip of orinolinc is then
bastcd around the bottom, stretching
the outer edge of the bias, where neces-
sary. TO make it ht smoothly; both crino-
line and waist are then turned over
threc-cighths OF an Inch and basted,
after which the turned-up edge is catch
stitched to the orinolinc that extends
above it
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

on the outside, but the whole mass may
be kept soft
Be sure you put 1t where it will not
be i'll draught, or where 1t will be sub
jeot TO no marked change IN temperature
Then you may go away and leave IL for
tho busy yeast is doing its work and get
ting 1t ready for your hands in the
morning
And there you find 1t beautifully risen,
ready 10 make into the loaf or the bis
cult When well risen it should be
double its original bulk work it over in
the bowl, doubling in from the edges
toward the center until it is smooth; let
it rise again, which IT will do quickly.
until it is double its bulk, then shape it
into 4 loaf and set IT to rise in the pan
in which 1t is to be baked
Baking
Let it rise until it is light. then bake in
an oven in which YOU can hold the hand
twelve seconds without getting too hot.
At FIRST you will have to ask advice, and
take counsel with someone TO whom
brcad-making is not 4 novelty, until YOU
have come to know by yourself when the
oven, the bread or the rolls are lust
right"
Bake your bread from thrce-quarters
of an hour TO an hour-watching IT care
fully all the time, but more carefully at
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

When you have to take some yeast out
do not take the jar into warm place,
but pour it out where it is kept, and be
sure that the cork is replaced at once.
You will notice that the potato is not
cooked, but is grated raw. Now many
OF the rules that are IN use call for
boiled potatoes. ! do not suppose that
the yeast itself is any better made with
the uncooked potatoes, but it keeps
better
1t is more likely 10 turn sour soon
when the cooked potato IS used. just as
any cooked vegetables spoil more
quickly than uncooked ones. 1t is GER
tainly more trying, both 70 fingers and
patience, TO CRATE the raw potato than
to mash the cooked one, but the result
will be better, and isn't that worth taking
a little trouble for
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
g. .:. NZEkING

ally used Is the convenient compressed
yeast, but when my pupil had her les
sons IN brcad-makIng she had hrSt OF all
TO learn 10 make yeast, as housekecpcrS
then depended almost wholly upon home
made yeast
And even now, il ono lives at quite a
distance from town. and the grocer
doesn't come regularly for orders. it is
most convenient 10 have ones yeast jug
TO go TO when there is bread to be made
/ know housckecpcrS who never let
themselves get out of this necessary
article. generally using the last cuptul
with which 10 start new supply.
II Is no difficult matter, this OF yeast
making, as you will soon discover. The
dread OF undertaking it IS far more than
the real task OF doing 1t, as IS true IN so
many things You will need the follow
ing ingredients in the given proportions;
Simple Ingredients
One large potato. ono tablespoonful Of
hops, loose, ono pint Of boiling water,
one hcaping tablespoonful Of -four one
heaping teaspoonful Of sugar. one heap
ing teaspoonful of salt, onc-quartcr OF
tcaspoonful Of ginger. one-half yeast
cake dissolved in half cupful OF luke
warm water or half a cupful Of yeast
Wash the potato well. pare 1t, and put 1t
at once into cold water. If you neglect
10 do this the potato viii discolor and
spoil the appearance OF the yeast
Steep the hops in the boiling water.
Mix the flour, sugar, ginger and salt
in a large bowl. then CRATE the potato
into this flour mixture, let the hop water
boil for ono minute. then STRAIN II over
the potato and flour and mix it as
quickly AS possible Ii should thlcken
like starch with no cooking. but if it fails
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
NEW IDEAS IN COOKING
Appetizing and inexpensive Novelties for the Table
Dhto NerinGus

pato Neringue
Wash, drain and dry the dates, stone.
and cut them in small pieces. SPrca'l
one cupful OF these over platter and
sprinkle with lemon-juicc Whip Suf-
ieient cream to make two large cup
fuls. and sugar to swcetcn; fold in the
stiffly whipped whites of two eggs ard
stir in lightly the pieces OF date Ar
range in a deep glass dish in alternate
layers with macaroon OF sponse-eakc
crumbs which have been very slightly
moistened with little fruit-juioc, OF
serve in glass dish by itself with 4
delicate nut cake.
Date Sandwiches
Mix equal quantities OF date rulp and
hnely-chopped English walnut meats.
Moisten slightly with little soft but
ter or sweet cream, spread the mix
ture smoothly on thinly-sliced bread,
cover with another slice. and press light
ly to make them hold together.
Date Sandwiches. No
Mix equal amounts of date pup sn6
finely chopped preserved ginger, moisten
with a little OF the ginger syrup and
spread over lightly-buttered bread Cow
or with another slice. and finish as for
other sandwiches.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

cooks: no matter how oonscientiously
they tried, they could not succeed. II
was the hopeless hcaviness OF their
movements.
give you this piece of information
for two reasons: To show you that the
girl who jumped at her conclusions
jumped in the wrong direction, and to
give you some information that may
stand you in stead in time to come when
it shall fall to you to look for the new
maid.
Before we begin mixing the bread !
have a word 10 say TO you about the
yeast for making the dough rise.
Yeast
In these days the yeast most gener-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

who have failed to get on in the busy
world. II you have failed, look within
for the cause rather than 10 any out
ward condition or circumstance. There
are cases where workers a1c not appre-
ciatcd. and arc underpaid, but a good
worker can always leave the uncongcnial
place for better one.
Neatness n stepping'stono
The untidy woman can never succeed
in business life, simply because no man
can like an untidy woman. He may have
to keep her in his Office for some reason
other than that she does her work well,
but he endurcS her rather than takes any
satisfaction out OF her work. And the
untidy woman about her personal ap-
pearance is nearly always untidy about
her work 1t takes the severely PLAIN
woman with the neat business suit, the
absence OF trimmings the plain hair.
dressing and the perfect cleanliness or
body 10 turn out good work.
One business man confessed to his
wife that he had 20 move his desk be-
cause every time he lifted his eyes from
his work they rested on the frowsy head
and soiled collar OF his stenographer.
She would have been greatly surprised
TO know what he thought OF her, as She
appeared IN her worn-out party hneY,
with her hair done in the latest and most
exaggerated style, day after day. but she
was not concerned enough about the
welfare of the Office to notice little
things.
Some women wear out their soiled,
frayed hest clothes in their kitchens and
think themselves very economical, while
others who have no kitchens regard an
Office or store as the proper place to get
the last bit of usefulness out Of their
garments. II you can only have one
dress, let it be a neat, seryiceable, PLAIN.
clean Office dress by all means.
A Pleasing Appearance an Arse.
And for your own sake, and the sake
OF the people who must work with you.
learn 20 do your hair without puffs and
rats and somebody clse's hair. A simple,
natural arrangement, that leaves timc for
cleanliness, IS thousand times better
than the elaborate structures some
women build up on their heads
! There is trouble ahead for the man
who must take into his Office the woman
who has been spoiled at home. very
! frequently 1t happens that i man who
has allowed his wife TO rule the home,
and who has never denied her anything
he could possibly afford, dies leaving
his family perfectly destitute
Not having character enough 10 man.
l age his Finances in order TO lay By Tor
the rainy day. and lacking the patience
| and hrmnesS necessary TO educate ms
wife along this line, the man drops out
OF his place leaving a spoiled. almost
helpless widow to do what she can To-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

ward supporting the children and her
self That woman will wear the patience
entirely out of her employer unless she
has sense enough to know circumstances
alter cases
There are many women OF that class
who have never learned that important
lesson in business all over the land to-
day, as weary employers can testify.
Their way is always right and every
body else is in error If anyone ven
lures 10 disagree with them, tears arc
called into requisition, and the average
business man hates tears worse than he
does poison
Buslnoss as BusInoss
Perhaps the greatest nuisance Of all in
business life is the woman who is only
working until she gets married. Now
all women have in their hearts the feel
ing that when the right man comes along
the position will be chceriully given up,
but the successful workers are not out
hunting up the right man. They are
quietly and carefully attending to their
duties, knowing that ideally happy mar
riagcs are not made by the woman in the
case doing the courting
The entrance of a man-auy man
into some places of business is the sig
nal for the women workers 10 sit up
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

cutting allow one-half inch OF moro be-
yond, then make a second chalk-line,
threc-cighths Of IN inch inside the first
and mark along this lire with tlilors'
tacl:s, which, as the cloth was doubled
before cutting, will mark both sides alike
Tlnors' TechD
Tailors' tlcks are made by taking al
ternately one long stitch Ian inch or
morc) on the upper side and two short
stitches through The two layers OF cloth
10 tho uudcrs'dc Use basting thread,
doubled. and do not make a knot in the
end.
Make these stitches along the ohalkcd
line, then cut every long end of thread,
separate the two edges Of the cloth
slightly and cut the threads that are
between The short ends will remain
IN the cloth and mark the scam-line.
Inserting the Hook-and-Eyo Bono
The hook-anI-eyc bone IS stitched in
the front without the bouing attach
mcnt Baste 20 the inside Of each front
edge an inch-widc strip Of bias crino-
line, making the basting threads in the
line Of the tracing.
L1y the waist on the machine, the IN
side uppcrmoSt; place the bone just ont
SIDE the traced line and with the curved
side down and the TOP OF the bone not
quite so high as ;hc bonng OF the dart,
stitch through the center Of the bone
Turn the front Of the waist under
from top to bottom at the traced line
and make a row OF stitching one-eighth
OF All inch inside Of the fold edge.
An inch and -ne-quarter IS about the
/ correct spacing OF tho hooks and eyes
Sewcd on alternately, the hooks so their
ends will come one-cighth inch inside
the edge and extending the eyes the
same distance beyond the edge Hem
a facing Of the lining or a length OF
bone-oasing to the inside Of the waist,
covering the sewing OF the hooks and
ewes.
Using Whhlobono
When whalebone is employed. single
bone-oasing must first be sewcd 10 the
scams. One inch Of the bone-oaSing
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

~ bread" fancy | hear ono of
you say.
- That may be true. but what
kind Of bread-good, bad or Indifferent ,
That makes all the difference in the
world. The truth IS, there is nothing
in the whole range of cooking that is so
uneven in its results as bread That is
the experience OF the majority Of cooks,
amateur and professional ] was talk
ing on this subject once with the very
capable woman who was at that time,
administering kitchen affairs for me, and
who always had the most delicious and
toothSomc bread
You never seem 70 make a mistake.
Mary OF to have bad luck with your
baking" | said
There's no need Of either. madam"
was Mary's reply 1T is just lack of
care When | make bread / put my
mind to it. and sec to it that IT is right %
And then Mary made a statement that
quite contradicts the one made by the
girl who received the proposition for
this lesson so cavalicrly:
And not everybody can make good
bread, no matter how hard they try.
There's Nellie, now" Nellie was her
assistant. whom she was teaching 10
oook-"its no use to try to teach her Z;
she never can do it; she's too heavy
handed she'll never make cook I
was telling her that this morning"
AlortnOss Necessary IN Cooking
At first ] didn't quite see what Mary
meant, bat found out by watching
The girl moved clumsily, she touched
things as though her hand was OF iron /;
she clutched rather than held whatever
was in her grasp; there was no light
ness, no alertness 10 any of the motions
She was Just heavy; that described
her better than any other word would
have done / have seen a few people
like her since, and I have found out in
every case that they were not good
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
THE WOMAN IN BUSINESS
Appearance, Earnestness and Diligence
Necessary Business Assets

can impart, but II you haven't "gump-
tion." which is only another word for
common sense, with 1t, the knowledge
is almost useless.
And common-sensc never comes to the
woman who does not want 10 receive it.
Remember that. you business SoGan
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
KuoadluE

You need not make hard work OF the
kncading it is a matter Of deXterity
rather than Of strength, lightncss and
QuiclncSs OF touch rather than heavy
bearing down upon the mass. What you
want 90 do is TO get Ii we'll mixed. so
that every particle shall be permcatcd
with the yeast, and it shall be perfectly
smooth and free from Jumps Use only
the tips OF the fingers and the ball OF
the hand, press lightly and do not break
the smooth crust that will form under
proper kncading You may have a little
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
Beginning Broad.Haklns

And now for the bread itself
The first step IS TO examine your
hands. to sec that they are quite clean,
rings removed and nails in order, and
you arc ready 20 begin.
The rule am going 10 give you-for
VIC don't want to undertake too much at
the bcginning-will make a single loaf
or a pan OF biscuits You can increase
thc proportions as you desire a larger
quantity but I would make my expert
mont with the single loaf
Use one cupful OF milk or water, luke
warm; one-half a teaspoonful OF salt,
onc-half teaspoonful OF sugar, one
quarter OF a cupful OF yeast, or one
quarter yeast cake dissolved in one
quarter OF a oupful Of lukcwarm water,
and from three 10 three and a half cup
ius Of -four
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

"IHE boning of a waist lining IS
an important operation upon
which depends much OF the
Il success OF the finished gar
ment There are several methods by
which this may be done, the ono es-
sential point IN all being that the lining
shall be stretched at the waist-a dis
tanee about one inch above and one inch
below this linc--and eased the remainder
Of the bones length.
Ii was not so long ago that whale
bone was considered the only material
possible for use IN a good gown; there
were substitutes OF horn and steel. but
all were open 10 one objection or an
other, the principal being that they bent
out OF shape or wore through the gar
ment. The invention and perfection OF
fcathcrbone has proven boon TO dress
makers generally Whalebone IS now
both scarce and expensive, and dc
pendable substitute is welcomed.
FeatherbOne
The usual method Of applying feather
bone TO the seams Of a waist IS by means
OF an attachment fitting any machine,
that the manufacturers supply Tor The
asking together with instruction tor It's
use. The seams should bc finished either
by binding, ovcrcasting or notchlng and
pressed open before the feathcrbone IS
applied .,
The height TO which the bones shall
extend depends upon the size OF the
figure stoutcr figures require higher
boning than those that are slender he
general rule for 50 bust measure IS
Ito extend the bones about five inches
tsbove the waist-linc. while for an un-
usually stout figure they sometimes reach
10 the armholc on the back seam OF the
under-arm piece and extend proper
tionately on the other seams
Make a mark for height OF bone on
each seam. 4 pin will answer, but II IS
a good rule in dressmaking 10 make
all important markings with thread
The attachment is placed in position on
the sewing machine, the featherbon'
slipped (wrong-side up) through th'
channel provided for il and in such wal
that the needle will pass through TN
exact center in sewing, and the az
taehment IS screwed down tight 50 1
will not slip
USirg the Machine
Have the bone extend one inch be
yond the machine needle and one-hal
inch bcyond the mark on the scar
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

will realize the Importance OF knowing
thoroughly how to prepare this funda-
mental food.
To Sweeten the weeks lesson. how
ever, ] am giving you some additional
household suggestions
Conserves and Marmalades
ConserveS are supcrlatlvc preserves
There is no difference between the two
in proportions of fruit and sugar, the
old-fashioned rule OF pound Tor pound"
being followed in the maj jority of recipes
for conservcs. but the method OF cook
ing the fruit after the sugar is added
makes the difference, a Aavorful one.
between "conserves' and preserves"
When making preserves the fruit is
cooked i'll the syrup to the done" degree
only, a careful housewife taking great
care her peaches, pluns. pears or what
not do not lose their fair proportions
through overlooking, but in making
conserves, of which there are two kinds,
the soft and the dry, long cooking is
the rule
Conscrvea
Soft conserves demand slow FIRE and
long time over it in order to reach the
necessary condition of smooth frmncss,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

the last Sec that it browns properly
"a lovely, soft, golden brown with not
a hint OF a scorch-and that it has
hollow sound when you rap it with your
knuckle
Having mastered bread-making, you
may call yourself cook Ii seems a dry
and uninteresting branch OF proficiency
IN that line, | admit, but if you consider
how necessary an article bread is. how
inscparable from our every meal, you
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

And let me tell you as secret that
there is no better exercise for the chest
and arms than this, and il you have
fat chest. habby muscles and drooping
shoulders, Just take up bread-making
You'll be surprised what 1t will do in
the way Of development.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18
TABhE SUGGESTIONS

elastic ball. put it back into the mixing
bowl to rise over night. Cover it with
a clean bread-cloth. with a pan or some
thing else that hts closely TO keep out
the air, so that no hard crust will form
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-09-18

trouble the first time and possibly the
second, but in this, as IN most things.
practice makes perfect" so don't get
discouraged but keep on trying until you
succeed.