davidaulloa/AmericanStories huggingface dataset:
Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1909-02-26
|: BERCAiL, OXFORD and VICINITY

Mrs. L. NJ. Parker and son C. T.. cal led ut the
home of Mrs. Emma Long last SUNDAY.
Mr.. and Mrs. G.. II. Root Sunlaycd with Mr..
and Mrs. Gerald Walker who recently returned
from South Dakota.
Mrs. l., NJ. Dyear spent several DAYS at their
ranch five miles west of the Gap.
Mrs. l.. W. Tcnnty of Garneill visited with
Mrs. Emma Long over SUNDAY, returning home
Monday.
Mrs, Johu Greenoueh Of Straw, pcnt Saturday
an1 Sunday at her ranch home two miles south
OF the Gap.
Messrs IaAiauss and Ficher went to Lewis
town on important business last Friday.
George Seaman went to the Gap Monday after,
noon from Oxford.
Mrs. l.. T. Harmed and Mrs. Bertha C.irard are
having lumber hauled to their claims three miles
northeast of BerCail, and Yll soon have comior-
table houses erected.
Among the most recently finished home, in
this vicinity is that OF G. w Martin located in
o-9-l7. Here's Your chance-look pleasant girls
We are nearly deafencd by the sound of the
hammer and the saw i'll this locality.
Agent l.. NJ. Dyer and wife Of Straw were
pleasant callers at the Thorballn ranch over Sun
day. We understand they We're accompanied by
couple OF friends from North Dakota. whom
Mr.. ThOrbahn located on tine quarters OF land
near Hedges.
stopping with Mr.. Schu,ter until they can com
plete their houses on their claims near lsercaii
siding.
During the past week three loads of lumber
were drawn from the Gap to the claims OF the
Weber brothers west of iIercail Another brother
is cxpecte, soon from Wash ins,tcn.
Mrs Emma Long called on Mrs. f. rh orbahn
Wednesday afternoon.
Contractor +. Thorbahn and assistant finished
a ranch house for G.. l.. Fricsllien III 32-9-lo and
now busily engaged putting the finishing
touches on the buildings for J. Mckeen and Leo
Wood of Iewistown.
New settler, are taking advantage OF the fine
weather, and buildings being rapidly erected
all the claims recently filed on near Bcrrail
and Hedges. A SuBSCRIH X.
Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1909-02-26
LOCAL TELEPHONE SYSTEM
Judith Gap to Have One In Operation By the
First Of May.

NJ. II. Graham came in from Uar-
lowton Wednesday to secure signers
to a petition for local telephone
system for Judith Gap, and within
few hours he had everybody on the
list. A local telephone system has
been one of the great needs of Judith
Gap, and Mr.. Graham came just in
the right time, and got the hearty
support of every business man.
Mr.. Graham will put in the system
himself, but will have connection with
the Bell telephone. He expects to
have the system in operation by the
first of May.
Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1909-02-26
THE LITTLE NEWS GETS FACETIOUS
1t Doesn't Believe the Report Of Big Water
Power Scheme iiatclIing in Lewistown.

1t Doesn't Believe the Report Of Big Water
Power Scheme iiatching in Lewistown.
I.ewistown's little Daily News,
which is a mucl, bigger paper than it's
size would Indicate, is considerably
put out by being scooped by the Jour-
nal Oh All important news item last
week, and tries to square itself with
it's readers by riaiculing the PROPOSE
tiOn.
There is plenty of water in Spring
creek to operate Il system as outlined
in the Journal item if all Of it is uti-
lizel. If there shouldn't be enough,
the News editor could find plenty of
water power few miles out Of Lew
istOwn, where the Judith river and
Plum creek come together and form
three miles of water falls. These falls
in themselves if properly harnessed
would create enough power to gener-
ate sufficient electricity to operate un-
told manufactures, light every town
in the Basin and to operate electric
railroads from Eushman to Arming-
ton, and from the Little Belts to the
SnOwies-and then some. lfthe News
man would nose around Il little he
would ascertain that experts have ex-
amined both these water powers,
made favorable reports OH the same,
and that steps have been taken to
form companies to harness them and
to generate electricity for all pur-
poses. The journal man has been in
possession of the facts for two months.
The trouble with the publishers of
the News is, that they are more in
terested in getting before the foot
lights in some home talent perfor-
nance than they are in the develop
ment of the great Judith Basins nat
ural resources and the growth of their
home city.
Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1909-02-26
First Services.

The first services in the new NJ. +.
church will be held Sunday morning
at II O'Clock. Special song services
will he held. after which Rev. \. J.
Armstrong will preach the sermon.
Also services in the evening at 7:3O.
The public is cordially invited. \.
COslet, Pastor.
Judith Gap journal. [volume] (Judith Gap, Mont.) 1908-19??, 1909-02-26
An Outside Entrance.

Although Barber Shop is i'll connection with
saloon ii Is not necessary to pass through the
saloon to the shop we have arranged con
vcnient ont side entrance We will soon he work
ing more regular hours and will advertise the
same later.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

full of milk or cream and salt and pepper
to season. Melt the butter In a saucepan,
add the -four and cook, stirring until
thoroughly cooked. A frequent cause of
failure with creamed potatoes comes from
the raw taste Of the -four. Add the milk
and seasoning and. If you have It, half
cupful cream: AS soon as ready, thickened
and velvety, add the potatoes. Do not
stir. but be sure they are thoroughly
heated through. Serve at once. A tea
spoonful of finely minced parsley may be
added at the last II desired.
Whenever potatoes are plentiful and
cheap they may be used to advantage In
the making of bread. cake and many
other dishes. thus greatly reducing the
-four bill, which is usually one Of the
Bread With Potatoes.
Scald one quart of sweet milk and let
be used II necessary. stir in two quarts
OF safted -four and one cup Of fresh po-
tato yeast, beat It vigorously, then let
rise In a warm place over night. In the
morning peel and boil six medium-sized
potatoes in three pints OF water When
done mash the potatoes thoroughly, add
the water in which they were cooked to
three quarts of sifted -four use it boil
ing hot. then add the mashed potato, and
when cooled to blood heat add the sponge
and mix well. Knead thoroughly, then
let rise to double the original size. Knead
down, then divide into lOaves, knead each
loaf for five minutes. rub over with soft
butter and place in q buttered pan. Let
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

"Girls should receive some instruction in the
high but too much neglected art of cookery.
Even a duchess should Be able to make a por-
ridge and boil potatoes. Sir James Crichton-
Browne.
Whom God has Joined In matrimony ILL.,
cooked joints and Ill boiled potatoes have very
often put asunder. Smiles.
Employ a potato for anything sugar,
Irish stew. Scotch whisky. Cut in half and
restore Old Master and with the other drive
a cat from the back garden. More deadly bat
ties have been waged over the proper way to
cook q potato than over a parish boundary or an
Irish eviction. Worn inside the pocket. infallible
cure for chronic rheumatism. Ats and tubercuar
meningitis Worn inside the body, convert the
living skeleton into q Daniel Lambert Origin
doubtful. Lone before Spaniards reached the
new world, cultivated largely by Incas. Brought
to England from Virginia by SIR John Hawkins
in 1868 and In 1886 by Sir Francis Drake. to
whom. introducer Of the potato. statue was
erected at o1enburE in Baden in 1853 For
(Lorna Doone) and In France until close Of
eighteenth century looked upon with suspicion
(earth apple) the cause Of leprosy and AS
sorted feveTs. Edmund Spencer.
'Openank' q kind of roots Of round form:
some OF the bignesse Of wanuts. some fare
greater which are found in moist and marash
grounds growing many together, one by anoth,r
In ropes, though they were fastened with a
string Being boiled they very good
meat."-Thomas Herriott, one Of the first Viz
ginia colonists In 1887.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

then brown them in hot butter and serve
with grated cheese or minced parsley
sprink1ed over them.
Potato Croquettes:
To four cups Of cold mashed potato
add one egg, little milk and enough
flour to make all stick together. Sea-
son to taste and mold into cakes. Roll
in egg and bread crumbs and fry in hot
OIL
Potato Doughnuts.
Two cups of hot mashed potato, four
tablespoons of butter three cups Of SUI
gar. four eggs. three cups Of milk. five
teaspoons of baking powder sifted with
a part Of the flour, a little salt and
spices to taste. Add enough more -four
to make Of the usual consistency.
Potato Chocolate Cake.
gar and one-half cup Of butter. yolks
of three eggs, one-half cup Of milk.
two-thirds cup Of hot mashed potato.
one and one-half squares of melted
chocolate. one and one-haIf cups Of
flour sifted with one and one-half tea
spoons of baking powder. two-thirds
cup of chopped nuts. one-half tea
spoon each of cloves, cinnamon and
nutmeg, and the whites of three eggs
beaten stiff.
Potato Lemon Pudding.
Three ounces of mashed potato, the
grated rind of two large lemons. two
ounces OF sugar. two ounces of butter,
two well beaten eggs, beat all together
with little milk and bake lightly.
Potato Pie.
Rub one cup of mashed potato
through a sieve, add one-half cup of
sugar, one-half cup of butter, three
well beaten eggs. the grated rind Of
one lemon and half the juice. Beat well
together and bake with one crust.
Potato Mayonnaise.
One small potato boiled and rubbed
through a sieve. Add one teaspoon
each of mustard. salt and powdered su-
gar, one tablespoon Of vinegar and add
slowly three-fourths Of a cup Of olive
oil and another tablespoon Of vinegar.
EMMA PADDOCK TELFORD.
A novel form Of trimming allowed on
even the plainest Of the separate coats
takes the form of long rouleaux Of cloth
which are arranged in straight lines,
alternated here and there with a series
of curve-like scrolls
Blouses for evening are In net. both
black and white, and trimmed with lace
They are all made with the high stock
collar. the collariess Dutch neck not be-
ing considered smart as q finish to a
dressy separate waist
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

rise until as large again as when nodded.
then bake.
Potato Yeast.
Four good sized potatoes. peeled. boiled
and mashed fine: four tablespoons OF
sugar, one of ginger, one of salt. two
cups of flour: pour over this one pint OF
boiling water, and beat until smooth.
After it has cooled, add to 1T one cup
Of good yeast, and set away to rise. When
1t has raised. put In a jar, cover and set
in a cool place, to use as needed.
Potato Rusk.
One cup Of mashed potato one cup Of
sugar, one cup of yeast. three we'll beaten
eggs: mix we'll together. and let rise until
light; then add one-half cup Of butter.
and flour to make a soft dough: let rise,
and when light, mold into small cakes
and rise again before baking.
Potato Biscuits.
Into one pint of hot potato, mashed
smooth. mix one teaspoon Of salt. two
tablespoons of butter, one pint of sour
milk into which has been stirred one tea
spoon Of soda, and add -four enough to
make a soft dough. Make into small bis
cults. let stand in cold place for one
hour, and bake in a quick oven.
Potato Gems.
To one cup of warm mashed potato add
one tablespoon of butter, one teaspoon OF
salt, the we'll beaten yolks of two eggs,
one cup Of milk, one and one-half cups
of -four sifted with two and one-half
level teaspoons of baking powder; and
lastly, the we'll beaten whites of the eggs.
Fill buttered gem pans two-thirds full
and make in a quick oven for twenty
minutes.
Potato Buns.
Boil four good-sized potatoes. mash and
rub through a sieve, add one pint of
cream or milk, and one and one-half
ptnts Of -four into which has been sifted
two teaspoons of baking powder. Mix
we'll and shape into small cakes and
bake on q buttered tin.
Potato Puffs.
To one cup of mashed potato add one
tablespoon OF butter. one egg. beaten
light, one-half cup Of cream or milk. a
little salt. Beat we'll and I'LL popover
pans half full. Bake until brown in a
quick oven.
Potato Noodles.
Mix two cups Of cold mashed potatoes
with one egg. and add -four to knead
into a smooth noodle dough. Roll out
to one-half inch thick and cut In narrow
st ps. Boil the noodles for ten min
ut - in sailed water. drain and cool.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

skin, and when peeled these are lost. II
cooked In the skin they should be free
lutely clean. With sharp knife cut a
narrow band of the skin around the CEN
ter of the potato. Be sure the potatoes
selected are Of uniform size. Cover gen
erously with boiling water, adjust the
I'D. Immediately let come to a rapid boil,
then push back where the water will
cook gently until the potatoes are tender.
When they have been cooking about fif-
teen minutes uncover and add salt. about
a tablespoonful for every dozen potatoes.
In a half hour medium-sized potatoes
Will be done. Small ones require a few
moments less and large ones FIVE minutes
longer. Test with q fork Potatoes
ooiled too rapidly are apt to be broken
man calls a bone in the center Drain
on the water, peel sprinkle lightly with
salt and serve at once II peeled before
boiling. cook in the same way, but after
sal nghtly spread clean cloth over
the saucepan to absorb the steam Let
them stand a few moments to become
ilght and mealy. If they need to be
Kept warm for any length Of time place
the pan containing them on an asbestos
griddle or tripod and cover with one
thickness of cheesecloth.
Mashed Potatoes.
Peel potatoes that are to be mashed
before boiling. When done drain and
with fork or wire potato masher mash
in the pan in which they were cooked
When free from Jumps add one-third cup
full hot water or milk to which a table,
spoonful of butter has been added, with
half teaspoonful Of salt and pepper
to season. Whip until light and creamy
and heap like a drift Of new-fallen snow
in a heated dish Do not smooth over the
top as our grandmothers used to do. nor
decorate the middle with q crater Of but
ter that drdbbles In yellow rivulets over
its sides. That method Is no longer
CONNIE Il faut, and that for good dietetic
reasons. Grandmother's mashed potatoes,
though tasty, were not as digestible a.
the newer method.
Baked Potatoes.
Select those having smooth skins. Wash
thoroughly and drain. Put In an old
baking pan kept for this purpose and set
in a hot oven. Forty minutes will suf{1ce
for the baking Of the average sized po-
tato. Baked potatoes must be served as
soon as done. A shriveled. clammy baked
potato IL an abomdnation. On q gas stove
where It is sometimes impracticable to
heat an oven the potatoes can be baked
over the gas flame II the pan containing
them is we'll covered.
Dreamed Potatoes.
These may be made from freshly boiled
or cold potatoes, baked or boiled For
one pint potatoes diced or cut in small
balls with potato scoop make q white
sauce. using one tablespoonful Of flour,
two tablespoonfuls Of butter, one cup
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10
Sunday Menu.

Sunday Menu.
BREAKFAST.
Baked Sweet Apples and Cream.
Cereal.
Pork Chops. Fried Apples.
Grilled Sweet Potatoes.
Toast.
Coffee.
DINNER.
Oyster Soup.
Celery. Pickles.
Roast Chicken. Mashed Potato.
Dreamed Onions.
Lettuce and Green Pepper Salad.
Ice Cream Served In Canteloupes.
Black Coffee.
SUPPER.
Baked Potatoes.
Cold Tongue. Cucumber Catsup.
Cream Cheese and Green Pepper
Salad.
Potato Rusk.
Sliced Bartlett Pears with Cream.
Delicate Cake.
Tea.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

n ETURN of Brown Furs
IN to Favor-Plebeian Skunk
and Aristocratic Broadtail-
Old Furs May Be Used Over
in Border Trimmings-Mink
Not for Gray-Haired Women
Fisher the 1909 Favorite-
Muffs of Fabric as Well as
Fur.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

F potatoes had
tongues in lieu of
eyes they would
long ago have pro-
tested against the
outrages perpetrat-
ed against them In
their preparation
for the table. The
stupidest scullery
maid Is deemed
competent to wres-
tie with boiling q
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

potato when really it is fine art.
worthy the exercise of brains and skilled
intelligence While the potato is UNIT
for the sole diet. as such large quantities
are required to satisfy all the demands
of the body, it is one Of our most val
liable foods when properly cooked and
combined with heterogeneous substances.
In Buying Potatoes.
In buying potatoes those that have
been grown in light loamy soil are best.
Select, II possible those uniform in size
for baking or boiling. Mealiness Is the
desideratum here. On the other hand,
potatoes to be used for salads are better
to be rather small. hard and waxy. For
baking, the long. oval potatoes are pref
cradle.
To Boil q Potato.
The Irishman's way of cooking po-
tato In it's jacket is the scientific one.
though he may not realize it. The val
liable salts Of the vegetable lie next its
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

can be detected by an examination of the
fur in strong light. In genuine mink
the dark stripe goes clear through the fur
to the skin itself. Japanese mink is the
cleverest imitation, often deceiving even
dealers. In fact, a handsome Japanese
mink coat is by no means a garment to be
despised. and, truth to tell, we are all
wearing imitation furs. Those of us who
cannot afford Russian sables are glad to
get the Alaskan sort. Red fox Of the
fence corners is dyed to simulate the ex-
pensive jetty sort. Common Paris rats.
carefully dressed, become Hudson bay"
SEAL and while real black lynx grows
more and more scarce. lynx hare waits
cheerfully to take its place with those who
like the glossy, straight black pelt.
So If we cannot have bona fide Labrador
or Canadian mink, let US content our souls
with the less expensive and trifie lighter
pelt from a more southerly latitude. Mink.
however. should not be worn by the gray
or white haired woman at all. for the
brown tones are not as becoming to her
as the gray or black shades of lynx, fox
or the beautiful chinchilla.
~
Sable, OF course. Is the ideal luxury In
brown furs-but then only a princess of
the blood or a queen of the dramatic
stage can afford sables. 1t Is really the
difficulty Of getting sable at anything like
a reasonable price that has brought skunk
into such amazing popularity in Paris.
Redfern has built q most gorgeous wrap
of gold cloth. covered with bronze and
gold embroidery and edged all around with
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

skunk bands, the fur being put on in such
narrow strips as to give very delicate
feathery finish to the beautiful mantle.
Another Paris couturier shows a reception
gown of light brown velvet. sparingy
trimmed with gold lace and longer border
bands of skunk fur. These costumes are
interesting. both because of their beauty
and harmony of color. and because they
show which way the wind is blowing in
browns.
Fisher is another dark-brown pelt which
has sprung into favor overnight, or so 1t
seems to us who cannot be behind the
scenes with the mode makers Pointed
fox leaped into the same popularity last
autumn, and this beautiful fur Is as fash
1onable as ever, though fisher bids fair
to rival it closely. Fisher Is q rich brown
fur, especially velvety in texture. The
surface Of the pet has tipped appear
ance and is lighter than the deep brown
color near the skin Fisher, with the wind
blowing across 1t. is particularly beauti-
full because Of this depth Of color under
the surface. A collar and mum Of this pelt
are illustrated.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

NE is struck with
the prevalence Of
bro W n furs. So
much lynx. cara cal
and fox have been
worn in the past
three or four sea-
sons that the pres
ent fad or rather
favor, for one u
h a r d | y so disre-
spectful as to use
the term lad" In
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

Muffs are huge. In fact. no nun can be
really too large to be fasnionable: and the
beauty Of it is that II one cannot afford
fur muff-and the enormous affairs are
really horribly expensive-a stunning sub
stitute may be evolved from velvet or chif-
fon. a soupcon Of fur being added to carry
out the muff idea. All the important OPEN
ings are making displays Of fur and velvet
turbans. with fascinating little neckpieces
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10
N1N N

connection with anything SO costly as rurs
for brown pelts seem to have put an en-
tirely new aspect on things sartorial.
Brown furs have come into popularity
following the lead of sealskin. The latter
fur has stepped-after decade of nsignif-
cance-to the foremost place in fashion
favor and French furriers are using sea-
sh,n not only for magnificent coats for
both day and evening use. but also as a
trimming on other furs and on fabrics. fiat
bands of seal being placed on white err
mine and coney and on chiffon tunics over
handsome frocks.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

shan not only for magnificent coats for
both day and evening use, but also as
trimming on other furs and on fabrics. fiat
bands of seal being placed on white err
mine and coney and on chiffon tunics over
handsome frocks.
In fact, fur border effects are the very
highest style, and this will bring Joy to
the heart of the woman who has a store
of old furs which may be cut up and used
to good advantage in this way Fur
trimmings on fimy evening frocks are the
craze in Paris, delicate chiffons and even
nets showing tiny edges of fur in striking
and luxurious effect. AS coat trimmings
fur borders are particularly smart, though
for this use the long haired pelts are the
favorites A stunning topcoat by Bernard
Is Of bottle-green zibcline and is bordered
all around, as well as on the cuffs, with
skunk fur. splendid collar of this fur
crossing over and extending to the waist.
where the coat fastens with a cord clasp
and button.
Sealskin coats. made in the same fash
lon. with crossed-over front and very
low opening. are also trimmed with
skunk. and the latter FUR is used with
Persian lamb, broadtail and other pelts,
vastly more aristocratic In character than
the humble civet cat. These long fur
coats with skunk trimming usually come
well toward the bottom of the dress
and are often cut into deep rounded
points or are slashe- to the hip, the
skunk trimming going around the entire
edge.
collar and muff Of black broadtail
trimmed with skunk are illustrated, and
while the combination seems homogeneous,
II is really very pleasing in effect the
long. brownish skunk pelt setting Off the
sleek satiny black OF the broadtail. This
fur set illustrates. also. as do the hand
some mink collar and muff In another H.
Illustration, the tab arrangement Of small
furs. both mum and collar being cut in
pointed tabs. edged in one case by the
long haired fur. and in the other case fin-
ished with brushes
To return 10 the brown fur consideration.
mink is another oldfashioned fur now in
high favor. and this fur. when a good
quality is obtained, is not only extremely
durable. but also most becoming. There
are many limitations of mink however.
and some of them are. so excellent that the
inexperienced purchaser Is often deceived
~
Painted marmot, touched up with brush
to give the mink-striped effect. Is the most
glaring mink ''fakir.'' and Is so frankly
hioeous that the wonder is that anybody
will buy ii. even at the cheap price. Brook
mink and New York state mink are both
good limitations Of the real pelt. which
Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-10-10

These may be made from freshly boiled
or cold potatoes. baked or boiled. For
one pint potatoes diced or cut in small
balls with potato scoop make q white
sauce. using one tablespoonful OF flour,
two tablespoonfuls Of butter, one cup-