davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

Wv = HAT is called Preventive
Is Aj Medicine" is OF comparatively
wv modern origin. In the fif-
v tccnth and sixteenth CELL
turics measures were taken, notably
by Venice, 10 prevent the intro
duction Of the plague from the East
by making the vessels wait forty days
before dlschareing their cargo, animate
and nanimatc; hence the origin OF quar-
autInc
But it is little moro than half a cen
tury since quarantine was established
on any thing like scientific basis, and
quarantine is the national way TO pre-
vent the introduction OF disease into the
country. The number OF lives saved
and the amount OF sickness which IS
thus prevented is incalculablc. Epl-
denies of cholera have been kept IN
abcyancc. attacks OF dread feycrs have
been stayed, fatal loathsomc plaques.
bred in the pcstilcnt hotbeds OF disease
IN the East, have been barred.
To learn what an enlightened quar-.
antine has done for the peoples OF
Europe and America, il is only neoes-
sary to turn back the pages of history
and read OF the dcpopulation which these
cpidenics occasIoued In centuries gone by
Measures Of Prevention
The measures OF prevention have also
been inaugurated by States, by cities.
towns and villages. Health boards have
been established and records of births
and deaths have been kept by them.
Diseases have been held in check by the
necessity Of reporting all cases of a con-
tagous nature, in order that measures
could be taken to isolate and circum.
scribe them, and the carclcssness OF
individuals ha. been curbed so that
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

grow them in time. Careless faults soon
become fixed habits which arc difficult
TO eradicate. because they are followed
almost mechanically, and in later life
these habits may stamp the possessor as
unrehncd and may prove very serious
bar to social success.
Manners. refinement, rules OF good
breeding are much discussed in these
days. and we Judge people severely by
the breach of traditionary laws. and
choose our society and even our friends
by the touchstonc of courtesy.
Parents and instructors arc not the
only teachers. They begin the work
which we must make perfect ourselves.
The rules which apply to the training OF
children apply equally to their elders.
The Basic Law Of Good Manners
The first rule in social customs is TO
do nothing that may be disagrceable to
others, therefore, at the table, a we'll
bred person is careful to avoid hdgeting
about IN his chair, or crumbhng his
bread. or playing with the silver or other
articles; he is careful to eat slowly and
with his mouth closed, and not TO talk
with food in his mouth. nor does he
make any sounds when eating or drink
ing
He does not draw his chair UP so
close to the table that he is compelled
to lean back in Ii to keep any sort of
position, nor docs he lean his elbows on
the table. nor does he talk loud and
monopolize the conversation. Above
all, he does not talk on disagreeablc
subjects. nor tell of unpleasant. grue-
some incidents or shocking accidents.
Good manners require that one should
be punctual at meals, and that one
should not read at the table In these
days OF haste this may seem an srbi-
trary rule at the breakfast hour, when
one is tempted 10 glance at the news OF
the day, but true courtesy can never
mean hurry or self-absorbcd indifference
10 others,
A person who reads newspaper, ex-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

that his neglect in carrying out that
which he knows will conducc to his own
and others health is a raenace to his
neighbor.
This ignorance which he has failed to
dispel may cost him his lie and the lives
of those whom he holds dear. The study
of preventive medicine should be taken
up seriously by all families.
Homo Sanitation
The future welfare OF the family de-
pendS upon the home which has been
selected for it. The house should be
situated IN such position that light,
drainage and air should be OF the best
The soil upon which the house is built,
its ventilation, its plumbing. its cellar
and the location Of its rooms all come
III for an enlighte ccd consideration
Then, too, the best ways OF furnish
ing the rooms that they shall be healthy
TO live in comes in for its share of in
telligent decision as well as what to
use and what 10 avoid in decoration
The sleeping arrangements should be
seen to with care, as the rooms In which
so much time IS spent should be those
which arc best adapted to promote the
comfort and health of those occupying
them These are only few points
which need to be determined about the
house and Its surroundings.
Sane Diet
The housckceper and home-makcr is
called upon to decide the diet OF the
family. 1t happens often that the
healthy nature of the menu is the last
thing which the puryeyor of the family
considers, The tastes of the children
and other members OF the family are
the governing principles upon which the
marketing and the cooking are to be
decided.
These should indeed be consulted. for
what appeals to the appetite is, other
things being equal, better digcstcd, but
how few housekeepers, in making up the
bills of fare. stop to consider whether
the PROPORTIONS of starohes and sugars
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

Personal Caro-
How few arc the individuals who
make an attempt to live hygicnically.
Each ones responsibilities arc two-fold
those which relate to himself and
those which relate TO the community.
He should keep himself well by diet,
clothing, exercise and the avoidance Of
exposure and excess In every direction.
II he is a victim of disease, nc should
take care that he docs not communicate
this disease to others.
The consumptive who cxpectorates in
public places, or carelessly in his own
home, is guilty OF putting others in peril.
because the germ of the disease is in
that saliva. The man who has con-
tagious fever in his family and goes
forth to meet others without taking pre-
cautions which will prevent him from
carrying the germs with him, is guilty
of imperillng the life OF his ncighbor.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

and fats and meats form the right
amount for the growth, health and main
tcnancc of the bodies of those who sit
at the table and partakc Of them With
the growth OF education along these
lines, the housekeeper who negcctS these
facts is we'll nigh criminal.
The amount of nourishment that
should be eaten by each to preserve
health and keep the bodily powers at
the best is another problem to be met
The public authorities are exercising
more supervision than ever before and
laws arc enacted to ensure the purity of
foodstuffs, but on the housekceper de-
ponds the most subtle and delicate elab-
oralion OF the problem Many individ
uals arc suffering from dyspepsia and
chronic stomach disturbances because Of
the thoughtlcssness which charactcrizes
the family cooking and the provisioning
OF the family board.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
THE CHARM OF GOOD TABLE
MANNERS
Simple Courtesies of Living Makes Existence
a Pleasure

which help to form refinement OF char
acter Children who are left too much
to others are sure to acquire bad habits,
for children are very quick to observe
and to initiate those with whom they
associate.
Early Training Necessary
Mothers who arc really interested in
the welfare of their children are very
watchfu over them, correcting their
faults gently but firmly, and not cXcus-
ing bad manners OH the plea OF childish
ignorance, or that these faults may be
overlooked now. as children will out
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

cases, adorned with a bay
leaf wreath. If the candcla-
bra have red flower shades,
the color scheme IS bright
ened.
Barbeoued Ham with bananas
Cut a thin slice of raw
ham and after frcshcning in
cold water dry in a towel
and place IN a hot frying
pan; dust it with pepper,
spread sparingly with mixed
mustard and pour on a
tablespoonful Of vinegar,
Fry quickly, turning often.
Remove the skins from firm
bananas, and after marinat-
ing them in diluted lemon
juice for thlrty-minutcs, cut
them in halves. lengthwisc,
dip in Softened grape or
currant jelly and place on a
buttered baking sheet. Put
into the oven and cook un-
Ill soft. but not Shapeless
Place the ham on a platter
and arrange the bananas
around it. Pour melted
Jelly over all.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

cook, When the potatoes
arc done she drains all,
mashcS until there is not a
sign of Jumps, beats 1t fine,
adds butter and one beaten
egg. She shapes in rather
small balls and fries in deep
fat,
Brains and swcetbreads
Brains and swectbreads
she docs TO a turn. They
are served delicate and ten
der. instead of like pieces of
rubber. This is her unfail-
ing rule; For an hour or
longer they are soaked in
cold water to draw out the
blood, the water being
changed several times, and
Salted slightly TO hasten the
process OF blanching A lit
tic vinegar is also good,
After they are white she
puts them into cold water
and brings it slowly to the
simmerlng point, where 1t
stays for twenty minutes.
Boiling-or anything like 1t
tougher the fiber, as
will too long cooking The
5wcctbrcads or brains are
into cold water to harden,
and mcmbr9ne carefully
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Cooking Calls Liver

She knows Just how to cook calls
liver, 1t must always be parboiled for
Just one minute, the fat must be Just
hot enough 10 cook but no hotter. and
II must not cook a minute after it ceases
being rare. II fried PLAIN, the slices arc
dredged with salt, pepper and -four. IF
Stcwcd, nice brown gravy is made and
strips of liver cooked in the gravy.
Fresh mushrooms are sometimes added
When the strips are rolled In thin sweet
bacon, fastened with a toothpick and
fred, they are delicious.
The hsh-ball is another cheap delicacv
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Memorial Day Luncheon Table

From the chandelier hang festoons
OF red, white and blue paper, from
which small flags wave. These fcstoons
arc bought IN small fat packages and
pull out to surprising lengths At each
place is a small Confederate and Union
military cap to which the name-card is
attached. Tiny rcd, white and blue
flags arc tucked among the cakes and
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
MEMORIAL DAY" SUGGESTIONS

She is certainly an artist with cheap
meats. She SINNERS her corncd- beef
for hours, and when 1t is done she
serves 1t hot for dinner that night. The
next day 1t appears in thin cold slices
for luncheon, and some morning there
is corncd-beef hash fit for a king 1t
has equal parts OF cold diced potatoes
and coarSely chopped meat seasoned
with bit of butter and tiny spcck OF
salt, moistened with milk and Drowned
IN the oven.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

as hash IS but a travcsty upon the we'll.
made article.
II the. directions given in The follow
ing recipes TOT the various kinds Of
hash be strictly observed, the resul, ~
each instance viii be most satisfactory
revelation to the housewife whose make
shift OF a dish called. for want al an
other name, hash, has only met witt
scGnt welcome on the family table.
ooREED-BEEF HASH
his is. perhaps, the most usual and
at the same time ono OF the most savory
kinds OF hash. To make it, allow one
part OF cold boiled potato cut into small
cubes 10 two parts OF cold corned-be beef
chopped iire; mix we'll and season to
taste with salt and pepper. Put large
tablespoonful of butter IN a frying-pan:
when melted turn the meat and potato
mixture into it and add enough boiling
water to moisten thoroughly. Cover
closely and set on a hot part OF the
range Tor hve minutes, being careful not
TO let 1t scorch. When crust is formed
on the bottom, turn and brown the upper
SIDE; then transfer to hot platter and
send to the table at once.
MUTTON HASH WITH GREEN PEAS
Chop the lean portions Of cold roast
or boiled mutton fine Cook in enough
cold water TO cover, adding, if the flavor
as liked, a little minced onion. Bring
slowly TO the boiling point, then move
the vessel to a cooler part of tho range
and simmer until the meat is very tender.
Season with salt, pepper and butter,
thickcnlng with -four. Have ready
stcwed peas, fresh or canned, seasoned
for the table, also sufficient number of
buttered rounds OF toast; heap helping
of the hash in the center of each round
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Three cupfuls of milk,
One cupful of water,
lwo eggs and
Thrce-eighths of a cupful of sugar

Cook rice and water over the fame til
the water is absorbed. Add one pint oil
milk, and cook over water till rice i:
tender. Beat the eggs. and add then
TO one cupful OF milk; pour this into the
rice mixture, add sugar, and pour all
into 4 buttercd dish Set over a dish
OF hot water, and bake in a slow oven
till custard is set Sprinkle cinnamon
or nutmeg over the top, and add raisins
II liked
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
REEFSTEAK HASH

| Cut the lean portions of leftover steak
into small pieces, discarding all bone and
grIstle and most OF the fat. Pare and
slice thin raw potatoes IN the proper
tion OF half meat and half potatoes, chop
small onion fine; put the whole over
the hre in enough cold water to allow
for seycra! hours cooking without re-
plenlshrng, which dctractS from the rich
ness of the hash. Bring slowly to the
boiling point, then simmer until the po-
tatocs thlckcn the gravy. Season to taste
with salt. pepper and butter This hash
may be cooked the day before, then re-
heated for breakfast.
HASH IN PEPPER SHELLS
Chop cold roast veal or fowl fine;
cover with cold water and cook slowly
until very tender. Then season to taste
with salt; add a dash of cayenne ard
generous lump OF butter Remove from
the FIRE and add sufficient brcad-crumbs
to give body" to the hash Have at
hand the required number OF pepper
shells washed clean, hll these with the
hash, stand upright in baking pan. dot
with butter. half hll the pan with boil
ing water and stand in a hot oven ff-
teen minutes. This makes a delicious
luncheon dish or an entree,
QUICK HASH
Cut tender cold roast beef or veal into
dice; put over the FIRE IN cold water
to cover well add for each two cupfulf
OF meat one teaspoonful of minced onion
and a pinch of celery seed. Cook
twenty minutes, season with salt, pep
per and butter, and thicken the gravy
with one heaping teaspoonful Of -four
wet with little cold water.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
BARBECUED HAM WITH BANANAS.

years ago. Now, the woman who lives
fifty miles from fresh fruit will. out OF
her storeroom, bring canned fruits that
will be used, or form the foundation.
for the finishing touch to the dinner OF
luncheon. And not only desserts can
be formed of both fresh and canned
fruits. but those delicious concoctions
known as fruit cocktails that are
welcomed as an accompaniment to the
luncheon.
Then there are fruit mixtures which
are having enthusiastic followers. When
dressed with vinegar and oil, lemon
Juice and oil, or any tart dressing, 1t is
a salad; when dressed with a sweet
miXture it is called a compete Do not
make the mistake of serving compete
as salad
Allow halved canned peach for each
guest and arrange in the center OF
dish, placing a slice OF banana i'll each
center. after dipping each slice IN lemon
juice Arrange halycd sliced pineapple
overlapping each other about the
peaches, and outside OF this layer place
canned cherries or halved, seeded Ma
laga grapes Simmer one pint OF the
peach. pineapple and cherry juices until
like strained honey, add a little lemon
juice to give zest, and when IT cools
pour over the fruit and let all stand TO
become chilled before serving,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

E $:%s$: !: "a: +: s. : !: s. :: e. Z e: ! :: :
-H-S has been brought up TO have care
ful manners at home one has them uu-
consciously elsewhere. All the little de-
tails Of good-breedmg arc then as famil-
lar as the alphabet TO one who has been
taught that attention TO sIpall things is
always the effort of intelligent minds
toward success. This applies to culture
as much as 10 work, or the study and
practice OF any accomplishment.
Parents cannot be too careful in teach
ing their children all the small details
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

thing allowed by the cook, until she dis
covered it meant something very definite
two level spoonfuls Ounces OF but
ter always set her TO guessing. until she
measured as well as 5Vcighcd a pound
OF butter. This set her TO wondering
about -four and sugar and other things,
She was surprised TO find that things
equal IN weight need not measure the
same.
A Useful Table
To save time in copying recipes in the
future &C made T. stand for teaspoon
tul, Ib, for tablespoonful and c. for
ouPful, RIB. meant rounding table
spoonful, HTb. hcaping tablespoonful
and Ssp, meant saltspoonful
From time TO time she expects this
table 10 grow.
cup equals \ pint.
pound -four equals cups.
I ounce -four equals Tb.
! pound butter equals cups.
I ounce butter equals Tb.
pound granulatcd sugar equals ?
cups.
pound powdered sugar equals RS
cups.
pound brown sugar equals rs
cups
pound rice equals 175 cups,
! pound coffee equals 4 Is cups
pound chopped meat equals cups.
ounce chopped blanchcd almonds
equals 3 cup.
pound English walnuts equals 48
nuts in shell
PROPORTIONS
I T baking powder to I c. -four.
vt. soda and 8 I. cream of tartar
to ] c. -four.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

Then they arc pressed into shape, either
by ticing into a ball in chcesccloth or
pressing into 4 mold. Dice, heat through
IN delicate cream sauce, and serve on
toast or plain.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Fried Food

For a long time fried food was under
a ban Just because IT was so Vcyy
good, sometimes, she decided there must
be a right way OF frying She expert
mcntcd with fats first and decided that
butter was the poorest OF all, because
IT burned before hot enough TO cook
the food. The result was either a strong
taste or greasy food. Oliye-oil was best,
but It's first cost was great She decided
on combination of three pounds beef
suct and one pound lard Beef drippings
and bacon fat were always saved The
chicken fat shortened the crust OF meat
pies.
To clarity the fat she either fried po-
tatoeS in 1t, allowed 1t to settle and
drained 1t off carefully. or else she put
the cold fat into The kettle, added cold
water and then melted the fat slowly.
When cold the clean solid fat was
taken off. Fish fat was never used for
frying anything else
The next lesson was to learn the tenn
pcraturcs. Until she knew without the
test, she used i cube Of bread as guide.
If 1t Drowned in one minute, the fat was
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

: Tb corn-starch to pt. milk.
y 10 81 Ib. corn-starch=I Tb flour.
I, soda TO pit, sour milk or mo-
lasses.
RIB. gclatinc to pit liquid. q
Fi5e things must nevey boil: milk,
hsh. tough meat, tough fowl or corncd
beef, The water must never do more
than riftie.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Using Left.overs

Using Lcft-overs
Lcft-ovcrs are a passion with the little
lady Sometimes they go into the baker
in layers with white sauce and buttercd
crumbs; sometimes it is cheese and
crumbs or tomato sauce. Once in a
while rice, chopped meat and tomatoes
are seasoned and packed into parboiled
green peppers Whether the peppers
are dipped into batter and fried in deep
fat or baked plain in the oven, depends
upon circumstances.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

Asparagus Salad
Remove the tough ends of aspara-
gus and then after washing the stalks
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
ARD SKIhh As AIDS

cook in boiling salted water until the
lower ends arc tender. drain and when
cool, lay IN a bed of lettuce and dress
with an Italian sauce, garnish with
hard-bolled eggs, cut in slices, and serve
with cheese waters
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

q UCCESS is not always certain
~ when the young bride begins
keeping house, and this troubles
her, Tor she wishes to know be-
forehand exactly how things turn out
She knows women who cook as placidlv
as they cat candy and always have good
luck. She has heard other women
Sncer at measuring anything, and above
all to level oil the measurements.
The sole argument advanced by these
women was the waste OF time" The
young hcusekecpcr computed the extra
time used IN making i dish the second
time because of a failure the first time
and the added waste of material, or per
hapS the disagrceablc feeling of being
compelled to cat failures, and She knew
the saving was not on the side OF haste
The question of level measurements
set her thinking. She discovered thai
reliable recipes count on lc5cl measure
ments. Then she found distinct rcla-
ton between teaspoons and tablcsnoons
and tablespoons and cups For the FIRST
time she noticed the great diversity in
the sizes OF both kinds OF spoons, even
for table use
The Starting Point
Finally, she reached the starting point.
ana learned that correct teaspoon
holdS SIXTY drops and is onc-third OF
correct tablespoon, Next. she found
that sixteen tablcspoonfuls make a cup
ful She knew now why a cake had too
much Hour sometimes, and too much |
butter at other times. for her cooking
cups were not exactly alike. AS soon |
as possible, she bought two measuring
cups, one divided into fourths and ono |
INTO thirds. She grew to prefer mcasur-
ing half or fourth OF cupfu of butter
By the tablespoonful
A rounding tablespoonful meant any
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
HOW TO MAKE GOOD HAsE.

To many palates the taste of good
hash is wholly unknown, because. though
such a common dish, few cooks under
stand the art OF making IT and do not
appreciate that the ordinary mixture
of meats and vegetables. masquerading
and surround with border OF peas
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
Fruit Compete

Fruit Compete
Dear to the car OF children, women
and men is the word dessert" It mat
ters not how delicious the substantial
menu preceding has been, there is more
or less mental speculation on what the
dessert will consist Of Grown-ups dis
tinctly remember the charm that this
word held for them; the delight with
which 1t was hailed when brought to
the table, no matter how simple the con-
coctlon served
The fruits that arc offered fresh and
canned during the year make this part
OF the housckccper's work more easily
disposed OF than was the case a few
years ago Even the advertisements
along these lines can scarcely be ap-
prcciatcd until one turns back the leaves
OF history and scans the limited list OF
desserts that closed the dinner OF twenty
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07
italian Dressing

Mix three tablcspoonfuls Of olive-oil
with one OF vinegar and one-half Of
lcmon-JuIcc. Then add onc-half tea
spoonful Of salt, one-fourth teaspoonful
Of white pepper, onc-fourth tcaspoonful
grated onion and one-half teaspoonful Of
grated horscradish Let stand for an
hour and then strain out the onion and
horScradiSh
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-08-07

Croquettes
Delicious croquettcs now seemed pos
siblc Hall the battle remained, how
ever, for she did not know how to make
croquettcS creamy inside and OF perfect
shape. She had her Idcal-hrm outside
and almost melting inside. She knew
which sauce 10 use, but not how much
and how to keep it IN. Finally, on a
venture, she put in as much sauce as
she dared, put the mixture on the ice
till firm, shaping it without handling
and working like lightning. When they
went into the fat they were still cold
and FIRM when they came out they
were a delicate brown. firm outside and
as creamy inside as even she desired.
The egg coating had cooked as soon as
it touched the fat and the work was
done