davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1910-01-22

yourself quickly to the ways of the household, the hours for rising and go- ing to bed Be ready when expected to go out for a walk or drive. Show pleasure in the amusements that are planned for you. Be interested in the friends who are invited to meet you Make yourself as agreeable as you can"
 q know that it is a mistake for a guest to imagine that everything must be done for. her amusement while she does nothing in return" said Rosa mond.
 "Of course a guest should contribute to the general pleasure by any accom- plishment she may have" continued Mrs. Wright. "She may not have great talents, but she can always make her. self agreeable by charming and obiig- ing manners, by friendliness and cheer fulness. An important point in mak- ing yourself acceptable is not to tire your hostess by being always with her. Try to occupy or amuse yourself some go to your room or to a shady nook on the veranda. Never be oficious in of fering your services, but if you can really be of use do not hesitate. Think of the convenience or pleasure of your hostess before you think of your own: Be considerate of the belongings of your hostess. If you take a book from a shelf or table, put 1t back where you found #. Keep your own belongings in their places-your hats, wraps, books, or fancy-work"
 "If asked to stay for a longer visit should stay?" inquired Rosamond.
 "No; it is a mistake to overstay your time and wear out your welcome"
The Bridgeport evening farmer., 1910-01-22
SIMPLE AND ELABORATE METHODS OF COOKING MEAT so AS TO PRESERVE THE FULL NUTRITIVE VALUE

evenly. Place lining of browned cracker crumbs in them and drop an egg in each. Bake for five minutes, adding bit of butter to each egg before baking. Mock Crab
 After freeing fish from skin and bones, season with pinch of black and red pep per and quarter of mustardspoonfn of dry mustard. Add a slice of bread broken into bits-the crust must be trimmed off-and a whole raw egg beaten light with a tablespoonful of warm water. Mix together well and put it in buttered dish or in crab shells: cut teaspoonful of butter into bits and put over the top Set the dish in the oven to brown, which will take from ten to fifteen minutes.
 The Sweet Potato
 The sweet potato is drier and richer than the white potato, and contains ten per cent of sugar and sixteen per cent. of starch.
 In the North it is usually cooked and served like the Irish or white potato, but throughout the South-where the sweet est and best varieties grow-it is served escalloped, caramcled, and in numerous ways, to all of which the addition of sugar is considered desirable.
 Select smooth, plump potatoes, the medium sized, and cook without rcmov- ing the skins, unless to be served diced and creamed; remove the ends and all dark spots, as the latter are apt to give bitter taste to the vegetable. To boil, they generally require about thirty-hve to fortyfve minutes; baking and steam ing require from fifty to sixty minutes. Sweet Potato and Almond Croquettes
 Bake several medium sized sweet po- tatoes; when soft break apart, scrape out the pulp and pass through a squash strainer. To each cupful of pulp add half a tcaspoonful of salt two teaspoon fuls of butter, one beaten egg, four tablespoonfuls of blapched almonds, chopped and pounded in a mortar, and sufficient hot cream to make of con- sistency to handle. Form into balls, roll in egg, cracker-crumbs and egg again, drop in hot lard and fry golden brown.
 Glazed Sweet Potatoes
 Five sweet potatoes, one egg, half cupful of sugar, half teaspoonful of salt, one tablespoonful of butter. Pare
The Bridgeport evening farmer., 1910-01-22
BRINGING UP A FAMILY
One Way of Solving the Problem of Educating and
 Training of the Little Ones

Fridays, sweeping, or cleaning windows, polishing stoves, etc; Saturdays, baking, scrubbing and preparing for the Sab bath. On Sunday the routine work is made as light as possible, then prepara- ton and attendance at church services, and dinner at I 80. On Monday, of course, the washing takes first place, and the general work left as much as possible until later
 50 TO I2 2:3o-Prepare dinner, and tidy self and children for dinner. z
 2:3o TO I:I5-Dinner. Afternoon Schedule
 ITS TO 2:oo-Wash dinner dishes and tidy kitchen.
 goo TO 5:3o-If, as on Monday and Tuesday, there is work left unfinished from the morning, finish this up. On other afternoons tidy self for sewing, entertaining, or going out. This time is sons in right living, right thinking, good manners, etc, for it is in contact with others, with the resultant lessons, that these are most impressed upon the little minds.
 5:3o TO 6:oo-Give the three smallest folks their supper of bread and milk, undress, wash and put them to bed.
 Goo TO 6:o5-Draw a long breath, and read the evening paper.
 Cos TO 6:3o-Prepare light supper, the little boy helping at laying the table, etc.
 ego TO 7 7:oo-Supper
 700 TO 7:3o-Wash dishes, lay the breakfast table, tidy kitchen, remove breakfast food which has been cooking (Scotch fashion, since starting supper, ready to be warmed over for breakfast, thus avoiding delay, and providing we'll cooked cereal. Prepare potatoes, etc., ready for quick cooking for breakfast.
 7:3o TO 10 o:oo-Reading, or other re- creation. The boy retires at 8:oo
 The children wear dark-colored cloth ing, except Sundays and special occa- sions. Dark, sleeveless, starched per- cale aprons protect their dress while making bubbles, mud pies, etc. The sheets. knit union suits. Turkish towels,
The Bridgeport evening farmer., 1910-01-22

way of cooking. The article to be cooked is subjected to such an intense heat in this process that 1t would quickly be burned to crisp if the cook did not pay strict attention to it, and see that it was turned very often.
 Really we1l-broiled meat is almost as rare as a well-cooked potato. I have a notion, both from observation and ex- perience, that the majority of persons who undertake to broil a beefsteak or a chop think they must do it literally. Those of youswho are French scholars know, of course, that the word broil comes from the French word bruler, Ito burn; but 1t also means Ito scar" and that is what should be done to the meat, the surface seared-not burned, thus giving a scorched, unpleasant flavor to the meat-so that the juices shall be kept inside the meat
 The quick soaring has the effect of sealing the surface, and thus holding the juices. Turning it frequently, so that the surface shall cook and not burn, and
The Bridgeport evening farmer., 1910-01-22

summer. If your kitchen has a window facing to the south utilize that for your parsley box; you've no idea how cheer ful 1t will make the room, and what is better for the room in which so much time is necessarily spent than cheerful ness?
 With the expenditure of few cents in money and few minutes of caretak- ing every day, this is wholly possible. Boiling Leg of Mutton
 Now we will boil a leg of mutton. as our next step in learning how to cook meats.
 You will wipe the meat, remove all the fat, and when the meat is thus ore. pared put it into boiling, salted water Take care not to have the water too salt just palatably so. I will give you the reason for this care later, but be sure on this point. Of course you have weighed the leg, so as to know how long time to give 1t for cooking.
 Allow twenty minutes for the heat to penetrate the meat, then skim off what ever may have arisen to the surface, set the kettle where the water will simmer gently, and cook in this way until the meat is done, allowing twelve minutes to each pound, counting the time from the hour at which you set the kettle back for the simmering process, and have fin ished the skimming.
 While, without doubt, the old saying hunger Is the best sauce," remains true good housekeepers do not on that ac- count discard all others. Indeed, one oi the lessons which the accomplished-or ambitious-eook learns is that sauces play a most important part in a success ful cuisine, and that the making of them is an art, the understanding of their proper uses science.
 oaper Sauce
 One who prided herself on her cor rectness of detail would never think oi serving boiled mutton without caper sauce. And, as it is one of the simplest in the list of sauces, am going to tell you just here how to make 1t, so that when you serve your boiled mutton you may hsye the acco4npanying sauce to give 1t the required zest.
 To cupful of boiling water in which the mutton was cooked, add one tea spoonful of four, moistened and made smooth with little cold water, half a saltspoonful of salt, a speck of pepper and one teaspoouful of vinegar Boil
The Bridgeport evening farmer., 1910-01-22
RS. WRIGHT and Resamond
 and Elsie Jay, a girl friend of Rosamond's, were chatting in
 intinlatesfashion one afternoon,

when Mrs. Howe came in.
 "You see that I have taken you at your, word, and have come to ask your opinion about certain things" said Mrs. Howe to her hostess, who came forward with smile of welcome and greeted her visitor by friendly pressure of the hand. The two young girls arose as the visitor entered; Rosamond advanced to shake hands. Glancing from one guest to the other, Mrs Wright intro dueed Elsie by saying informally, Miss Jay-Mrs. Howe"
 Although Mrs. Howe was quite familiar with the rule that two women merely bow when introduced, she knew the exception to that rule, which is that when a person introduces two people, both intimate friends of hers, they are expected to shake hands. She offered her hand in cordial friendliness to the girl, and looking frankly in her eyes, said, T have heard Mrs. Wright and Rosamond speak of you. I am so glad to have the opportunity of meeting you"
 We were talking, about introducing people when you came" Mrs. Wright explained. "And now" turning to Elsie, "you have had a practical illustration of what have been explaining"
 E'You mean," said Elsie, "that girl is introduced to a married woman, not the reverse, don't you?"
 Yes; and that married woman, or
The Bridgeport evening farmer., 1910-01-22

beef Ia mode or potted beef The sirloin gives the very choicest roasts and steaks, and next comes the trump, which is cut in three parts-the back, the face and the middle cut All are good roast ing pieces. The back is the most costly, the face the least so, while the really most economical is the middle, as 1t is free from bone and has not a scrap of waste on it. In price, as in situation, it is between the back and the face.
 The top of the round furnishes good steaks; indeed, the second cut on the top of a round makes the best-havored steak, although it is not so tender as a sir loin. A "porterhouse" steak is the sir 1oin, tenderloin and flank cut in one slice, and is, undoubtedly, the king of steaks. The lower portion of the round is used for braising, potting and for beef tea.
 sirloin and Tenderloin
 The tenderloin has the tenderest meat and is considered the most delicate cut, although it is not so juicy nor so well favored as other portions less tender, and 1t is not nearly so nutritious as parts that require the most cooking. This and the sirloin cost more than any other cuts, but there is less nutritive value than is found in the cheaper parts. Indeed, the prices of meats seem to be in inverse ratio to their real food value, which is because of the much smaller proportion of the so-ca1led choicer cuts.
 It is one of the wise economies of na- ture that it should be so The class of people who do the hardest labor, and particularly those whose occupation takes them much into the open air, need the nourishment and sustaining qualities of the heavier meats. And these are found in the less expensive parts, in the bones heavy with marrow. Stews and praised meats, and those steamed in their own juices, as pot-roasted meats, give the most nourishment, add to the
The Bridgeport evening farmer., 1910-01-22

D FLOW is given suggestion on the problem of bringing up a D family of three or more children
 under the age of ten years with ont the help of maid, and so systema- fizing the homework that the household wheels move smoothly. The schedule published refers to a home in country village.
 Coalitions of life
 SIX IN FAMnY-Father, mother, boy of seven, girl four, boy two and one-half, and girl one year.
 LocArroN-Country village of 4ooo in habitants
 HOUSE AND SuRRouND1NGs-Set in large yard, with room for lawn and kitchen garden. Seven rooms, all on one hoor-with bath, two pantries, closet and two porches.
 HELPER-Woman comes each alternate Friday and sweeps the entire house, the bric-a-brac being attended to by the housewife-also the dusting. Morning Schedule
 Goo TO 6:3o-Arise, wash, dress, and prepare breakfast while husband helps children in their morning toilets. The two elder children can dress and wash LnciIlScIvcS, put ACCu nC1P dDo1b IioyiA6 their hair.
 6:3o TO 7 :oo-Breakfast.
 :oo TO 7:3o-Gather Up dishes, brush up dining-roor1, curl girls hair. The boy fills woodbox and the girl puts beds to air.
 7:3o TO 9 e:oo-Sweep and dust rooms in front part of house, and make up beds; tidy everything generally fer the day. During this period the boy sweeps the kitchen and sidewalks, and the girl sweeps the porches.
 goo TO o:eo-Wash and put away dishes with help of children.
 p:So TO TO :oo-Prepare vegetables and dessert for dinner, order supplies, at tend to morning mail.
 10 :oo TO II:5o-Attend to special work. On Tuesdays this is ironing Wednesdays, serubbiag, cleaning pan tries, bathtuhs. etc.; Thursdays. bakings
The Bridgeport evening farmer., 1910-01-22

sion was unfortunate, but the two peo- pie had to make the best of 1t. At the close of the affair the girls distant bow indicated plainly to the man that there would never be renewal of former conditions"
 It was evident that Mrs. Howe was still thinking over her problems, and presently she said, Should a hostess introduce young people to each other at dance or other entertainment?
 "It is her duty and privilege to in- troduce them. She should see that shy people are introduced and that they all enjoy themselves"
 About asking permission to intro duce anyone; when is that necessary inquired Elsie.
 "As a general rule, everywhere ex- cept in ones own house." replied Mrs. Wright. "Of course, one may intro- duce members of ones own family any where without fornality."
 About introducing men and girls do explain about thIt,' urged Elsie.
 "A man is introduced to girl or a woman, never the reverse. It is polite for a person who wishes to make a formal introduction to say, unobtru- sively, May I introduce MT. So-and- oO. llIS RlNCS WOAloA S1AA OPPNA trlnity to decline if there is good req son for doing so, but this is very seldom done"
 What formula should be used when introducing?" asked Elsie.
 "When introducing formally you may say, Miss Brown, allow me to intro duce MT. Gray"
 "It's a good plan, isn't it, to say something that will help along the con- versation?" said Rosamond.
 "Yes, you may say, MT. Gray has just come back from San Francisco or something of the sort"
 If girl is sitting down when a man is introduced, should she rise% asked Elsie.
 "No; she should only bow"
 Should she shake hands?"
 "No; she should not"
 Are there any exceptions to this ruler" asked Elsie.
 "Yes; in your own house you should rise and shake hands with every guest"
 Rosamond was going away for visit and she and her mother were discussing a guests duties.
 "Punctuality at meals is very i'm portant," said Mrs. Wright. Adapt
The Bridgeport evening farmer., 1910-01-22

sides that, the flavor is also more per- fectly preserved
 It would escape into the air with the steam if 1t were not held by being cov- cred. As you go on you will find that there is a good and perfectly logical reason for every direction which is given you, and that the more implicitly you obey the better success you will have, and it won't be luck" either. It will be because you took care and obeyed rules.
 Braising Meat
 As to the length of time that meat should boil, that depends wholly upon the weight. It will take about twenty minutes for the heat to penetrate through a piece of meat so that it will be ready to begin to cook, and so that time doesn't count in the cooking but reckoning from the end of the twenty minutes, twelve or fifteen minutes should be allowed for each pound. If the meat is cut thick the longer time will be needed; but if the piece is thin and flat the shorter time will be found to be sufficient.
 Braising, which is another way of treating the tougher hbered meat, IS NCOnlIlSS III tllC OFCA III d IoVClCQ pail, srnothering the meat in its own juices and having good deal of herb season. ing in the dish with the meat. Meat thus prepared is most delicious.
 Roasting meat is, properly, cooking it before the open fire, by subjecting it to high degree of heat. That is the way great-grandmother cooked her roasts, and under the roasting meat was a big pan which caught the juices which made the gravy, and in that way got the name of dripping -pan," name which the roasting pan has borne ever since. In these days of ranges and stoves of vari- ous kinds, in which all sorts of fuel are used, from coal to electricity, we bake it in heated oven and call 1t roasted" just by courtesy.
 Broiling
 Broiling is cooking directly over hot eoals, and is the quickest and hottest
The Bridgeport evening farmer., 1910-01-22
GEA@,LE4S DIV .*- Erdifo1~. @ BUYING AND COOKING WEHT

physical strength, and in cold weather supply great deal of warmth by fur nishing the carbon for the body.
 Buying Wisely
 Not only must the successful house. keeper knew what to buy, but she must also know aow to make the best use of what she buys. She must learn, also, to buy according to the needs of her family. If she's providing for persons who do a great deal of out-of-door work, she will want the heavier cuts of meat, the mora substantial vegetables.
 If the persons are indoors most of the time and whose work is sedentary, she will find it wiser to provide lighter food. Whether it be light or heavy, however, 1t must be nourislling An other important point to be learned is how to vary food to suit the seasons, and thus come as nearly as may be to an ideal diet through the entire year.
 There are many ways of cooking meats, but those which are in ordinary everyday use are roasting broiling, braising, boiling and frying, or saute- ing, as it should be called. The method employed in cooking meats depends upon the cut which you have selected The tender meats only can be roasted or
The Bridgeport evening farmer., 1910-01-22

until done, turning very often, SO that the juices will be retained. When care fully done it has almost the flavor of steak or chops cooked over the coals, all though not quite equal to it.
 Now for the word about garnishing. There is nothing prettier for a garnish than the delicate curled sprays of par sley, and this any housekeeper may have at her hand all the year round if she wants it enough to plant it and take care of it. She can get the seeds or the roots at any seed store, and with them the directions for planting and caring for the plants. They may be grown in the garden i'll the summer, and in the winter transplanted into pots or inside window-boxes and brought into the house.
 As growing plant the parsley is ex- tremely decorative. and one has it all ways at hand both for seasoning and garnisl1ing. A long box of it growing in window which has plenty of sum shine is pretty sight, suggestive of
The Bridgeport evening farmer., 1910-01-22

in this way keeping the juices flowing from side to side, but not escaping, is the way to ensure a successful broiling. Done carefully in this way, you needn't fear to offer steak or chop to most fastidious guest, provided that you have made wise selection of meat, and that you serve it at once, on hot plates, from hot platter.
 Do you want to try cooking beef steak? Just as an experiment to see if you can carry out the directionsP
 Broiling Beefsteak
 Well, then, in the first place wipe the slice with clean, damp cloth.
 Now grease tn. bars of the gridiron very lightly with some or the fat, bits of which you have trimmed from the edge of the slice Have the fire clear, and broil the req. at once, not letting the gridiron out of your hands, and turning 1t evei. time you count ten. If you like you steak rare cook it about four minutes-that i2, if it is from three-quarters C. ar4 inch to an inch in thickness; Dut give t longer time say three minutes longer-if you wish .it we'll done. Serve at once on hot platter, seasoning with salt, butter and a IillIS PSPPSi' II you WdHl liiC ulol lO look very attractive garnish the platter with sprigs of parsley or water-cress.
 You will understand if you are to serve steak for dinner that the vege- tables must all be ready for the table before you begin the broi1ing, and the plates heating, so that your family may have their meat at its very best. If for breakfast, have the potatoes and muf- fins ready. Instant service is one of the secrets of successful broi1ing.
 Fan Broiling
 There is another way of broiling that is called 'pan broi1ing," which is en- ployed where there are no coals, as in cooking with a gas, gasoline or an oil stove, or by electricity. It is done on a griddle or in frying-pan, which is heated hissing hot, the meat put on it, without any fat, cooked one minute, then turned to- the other side. then cooked
The Bridgeport evening farmer., 1910-01-22

broiled, so as to be palatable, comfort ably eaten and well-digested. Meats
 whose fibers are tough should be boiled or praised, when they will be found to be deliciously tender, and if carefully
 done, with all the juices preserved, or
 with a small percentage of loss.
 Probably the very simplest form of
 cooking meat is by boiling, so why not
 begin with that process? The piece of
 meat to be boiled should be well wiped
 with clean, damp c1oth-indeed, that is 1 the treatment to be given to all meats,
 no matter how they are to be cooked, to ensure their perfect cleanliness and free
 dom from harmful foreign substance. I wish you would take the trouble to re-
 member this; it is one of the useful bits of knowledge that it IS we'll to tuck
 away into the memory ready for use at any time. It might come under the head of general principles"
 Boiling Meat
 After the meat has been wiped, put it at once into boiling water, which has been salted, and be sure the water covers it completely. It is important that the water should be boiling when the meat is put into 1t, because the intense heat sears the surface at once and prevents
 the juices from flowing out and vast ing; and when the meat is done it is
 moist and well-favored, as meat should be, having lost little in the process of cooking. Let the meat boil for a few minutes after putting it in the water, then set 1t back on the stove or range and let it simmer gently until it is done. During the boiling scum is thrown to the surface, and this should be care fully removed until the water remains clear on the top; another thing, the
 kettle should be kept covered except
 when the cover is removed that the sur face of the water may be skinned, be-
 cause the steam is of great assistance in softeaing the fbers of the meat; be-