davidaulloa/AmericanStories huggingface dataset:
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

ever, they should form a regular part
of the family fare. Sugar adds to the
expense Of living, but it is food just as
truly as meat and bread are food AS
much fruit as possible should be secured
for winter use, either by canning or
drying. 1t is possible to secure a very
satisfactory grade of dried fruit in the
market and it answers surprisingly we'll
if carefully prepared.
Soak over night and cook in the same
water very slowly and usually without
stirring. Add the sugar, cook just long
enough to allow it to melt, and then
remove from the fire. Instead of pass
ing bread with the stewed fruit, the
slices of bread may be covered with the
fruit and put together like sandwiches
and served individually. These make
very good fruit shortcakes and help to
give variety.
A supply of favoring materials like
cinnamon, cloves, mace, bay leaves,
cayenne or paprika and celery salt can
not be called extravaganza, for it is on
them one must depend to evolve sur
prises and turn the plain food into sat
isfying fare. 1t is surprising how poorly
food is seasoned in numberless homes,
causing it to her be refused or eaten
under protest. The simplest seasoning
transforms the plainest food into a dish
of which the cost is never once con-
sidered. The woman who has a small
income should keep a good supply of
seasoning, therefore; and, after all, it is
not expensive.
Soups
Soups are often advocated when the
income is limited, but as steady diet
they are not to be advised, if the occu-
patton is such as to demand much
nourishment. When a light meal is al
lowable good soup will satisfy. The
Italians, Germans and French all I'M
derstand the art of making most deli
cious soups out of next to nothing, and
such soup will give the feeling of hay
ing dined sumptuously. The feeling is
a good one to arouse, but there must
be little extra nourishment worked in
some place during the day. The cream
soups are nourishing on account of the
milk which forms their chief ingredient.
They give fine opportunity for work
ing UP very small amounts of vege-
tables
Parsnips make delicious soup, as do
carrots, and combination of this and
that may not be named from any one in
gredient, but it may be delicious in
taste, and that is enough Cereals and
milk make excellent broth, which is also
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
=. By WEALTHA A. WILSON =.

nourishing. Corn-meal, rice, barley
rolled oats, or any other cereal, is suit
able for use, and if the cereal is cooked
over the fame for a long time before
adding the hot milk, it is not necessary
to favor with anything but salt. Hall
as much cereal as is used for a break
fast dish is the usual amount 1t is
surprising how good the Cruel is that is
made OF crackers; and it is also cheap
The old-time supper of mush and milk
or porridge and milk, or bread and milk
had much to recommend it and was also
cheap.
Making Soups from Stock
I once knew a dear old lady. who
used to say to her grandchildren
whom she was teaching to keep house
in the good old New England way,
that the dishes were not washed TN
til they were wiped and put away
| presume she would say that
had not told how to make soups until
had written about those made with, as
we'll as without, stock, so l am going
to speak now about the meat founda-
tons from which many soups are made
Kinds of Stock s-'%s
There are two kinds of stock: that
made from beef and called brown stock
and the white, which is prepared from
chicken or veal. Into the making OF
both kinds go meat, bone, bone-marrow
and some fat To the brown stock may
be added any sort of meat or bone from
which nutriment may be obtained, with
the exception of mutton fat, which has
too strong an individual favor ~ make
it desirable This sort of soup making
then, becomes a real economy, for it is
one of the best ways-and there are
not many after all-for utilizing the
waste parts of steak and roasts, such as
the flank in the sirloin cut. 49,
In this process of making stock all
the nutriment is extracted from the
meat, and not only is the waste meat
disposed of, but soup is concocted
which is a. welcome addition to any
dinner -
The Brown Stock
To begin with we will take the brown
stock, and supposing that you have no
materials at hand, we will order from
the market.
Have the butcher give you shin
bone of beef, weighing with the meat
about two pounds, and be sure to have
him crack the bone. Then you must
prepare your meat so that you may get
as much as possible out of it In the
first place, do not wash your bone and
meat, but wipe them carefully with a
cloth wrung out of cold water. When
you have washed meat in preparing, il
for other ways of cooking, you may
have noticed that the juices which
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

- ASHTON does not make such
- peremptory rules for the chill
dren as those she applies to their
elders Straw hats and cotton
dresses may be worn late into the
autumn, without any actual date when
they must give place to felt and wool
The guinpe dress has so much to COM
mend it that it has become almost Uni
versally adopted. There are most sex
cellent reasons for this, both in economy
and becomingness.
Buying for Children
The end-of-the-season remnant sales
afford many opportunities to secure
high-class goods at moderate prices, and
the greatest bargains are always those
pieces that seem to have not quite
enough ,yardage to make any garment
Sleeves always cut into so much more
goods than it seems they should, that
when they need not be teckoned for, a
much shorter length may be found
enough. II the skirt can be provided
for, the bit OF an over-blouse might al
most be said to take care of itself
The same reasons make remodelline
much more simple, and if it is child's
dress to be made over, rather than a
larger dress to be cut down, the sleeves
OF the original will go quite long way
IN helping out the new frock The
gulmpe too can be managed out of many
things that have outiived their useful
ness in their original form. Old shirt
waists at once suggest themselves TO the
mind for the purpose, and many odd
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
FASHION AND FLESH
REDUCTION
A Good Figure Absolutely Essential For the
Seasons Styles

pounds which the cure accomplished,
the flesh returns. While l am chary
about recommending these special sys-
TENS which have been devised by Ger
man and French doctors, l do say that
much can be done to keep the flesh un-
der by wisely regulated diet.
A Wise Diet
This would exclude all cereals, all
desserts and sweets, all eating between
meals. Butter, milk, cream and eggs
could be taken sparingly, il at all. These
are the great fatteners, together with
bread and potatoes. Watch and regrt-
late the amount of bread eaten and let
it be either toasted or stale bread. Rich
soups must be avoided. Beef, lamb and
chicken are the meats that can be eaten,
and the vegetables which grow above
the ground"
The systems given for flesh reduction
vanCed for drinkables Some prohibit
water with meals and will only permit
4 little weak tea; others think that a
large amount of water better promotes
digestion and will carry off the fat A
saline laxative taken with plenty OF
water in the morning, preferably hot,
before breakfast, a diet of beef either
in tile form of steak or roast beef, with
dry toast buttered sparingly, if at all
! aud with as much hot water to drink
with the meals as one wishes, will sure
" reduce the flesh, but one must keep
it up, for when the diet is changed tc
a more generous one the flesh will come
back in redoubled amount.
What VIII Baths Dot
Baths. TO achieve much in the way oil
flesh reduction, must be persisted in and
taken very frequently, often too fire.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

mitch has been written about livins
on a certain specified sum per weel
which a suffering public might well hav,
been spared, for the advice given wa.
valueless to all those not within reaci
Of large markets. This article is SC
general in character that it can be ap.
plied to almost any condition and be o.
Service In indicating how a nourishine
md healthful table can be provided al
q moderate amount. There is in my pos
session a long list of meals which have
actually been given within the figure
named at the top of the article
EDITOR
ALMOST anyone who is good
Az in arithmetic can sit down and
and figure out the amount OF
food necessary to feed four
persons for one week. AS soon as a
limit is placed on the price to be paid
for the food, the problem becomes more
difficult; when that limit places the
average cost per meal, per person, at
about six cents, there is evidently some
work in prospect. And yet the problem
IL not an imaginary one; such conditions
actually exist and are met, somehow.
A list of food and prices would be of
iihtiC Ndlur, DCCduSc lOCdI1llCS ulHcI SO
much In nat regard. Seasons of the
year also affect prices of certain goods,
and conditions of living-city, suburban
or country-introduce another uncertain
element The age and occupations of
the various members of the family would
also materially affect the expenditure
Good Cheer Essential
A few general remarks, however, will
apply to all cases that come under this
limited income. In the first place, each
member of the family must face and
accept the fact that food of a certain
class is all that is possible, and, in
stead of partaking with grumbling and
discouraging criticism, each one owes
It the others to eat what is put before
him, asking no questions and making no
remarks except to praise. Any house
keeper who furnishes a menu that is
nutritious, attractive and varied, de-
serves far more praise than she receives.
Much of the success of this under
taking will depend upon the cook; let
the buyer be ever so skilful, the cook
must be responsible for the final re-
suit A little skill in seasoning or max
ing sauce, ability to serve a dish at
ractively, to combine odds and ends into
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

advised to buy cheap cuts and serve in
stews. No matter how delicious a stew
may be- it is a fact that most persons
tire of stews very quickly. 1t is also a
fact that in its final appearance the
cheap cut need not be identified as a
stew.
An Inexpensive Dish
A toothsome and attractive dish can
be made from the round or neck piece
of beef. 1t should be cooked Uery
sloa0ly almost all day. The water in
which it is cooked may be seasoned with
half of a medium-sized onion, a small
bay-leaf, few cloves and peppercorns.
When the meat is cold it may be minced
very fine, seasoned with salt and pep
per, and perhaps bit of celery salt
1t should then be moistened with some
of the gravy, which has been strained,
heated and had about teasponful and
half of gelatine dissolved in it.
A few bones cooked with the meat
would furnish enough gelatine.
When the meat is nicely moistened it
may be pressed into an earthen crock
or mold. weight placed on top, and it
very good sliced and served cold. Some
like the addition of two or three sour
pickles chopped fine.
Instead of moulding the meat and
serving cold, it may come on as hot
dish. Line small cups or large mold
with cooked rice; fill the center with
the minced meat, cover with rice and
steam until thoroughly warmed through;
or, set in pan of water and bake in the
oven. Still another way is to serve
with border of plain or curried rice,
hot, surrounding the minced meat, also
hot.
Flank Steak
The round and neck pieces are not the
only cuts that are cheap. Too few per-
sons use the flank" steak. One steak,
costing about forty cents, would make
three satisfactory meals, supposing that
each one of the four is a meat-eater.
The small thin end of the steak can
be cut off and pan-broiled for one day.
The remainder can be prepared with a
pocket" and stuffed with buttered
crumbs or minced potatoes and onions.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27


- a certain kind of figure. The
slim and the stately glide through the
streets, or grace the drawing rooms,
while the corpulent stife in STAYS" that
grit them about in an iron embrace,
reaching nearly to the knees. The let
ter-box groans with missives from the
heavy-weights praying for directions
how to grow thin.
II rs this which leads me to have a
heart to heart talk with them, and to
give each the benefit of a wide expe-
rience. Let us then take up in turn the
various methods used for flesh reduc-
ton, and discuss and analyze diet, baths,
massage, exercise and the like.
What VIII Diet Dot
II will do little unless followed and
persisted in with the greatest determi-
nation. The number of regimes, from
that proposed by the Englishman Bant-
ing, whose name has become synony-
nous with all attempts at flesh reduc-
ton through eating, to the last menus
advanced, one and all reduce the food
taken IRON one-third to one-half the
amount which authorities state as that
required by the ordinary human being.
In short, they all reduce the victim to a
state OF semi-starvation. The one who
attempts to follow them out soon wears
a melancholy and anxious look, which
IS IN direct contrast to the usually jovial,
gay. appearance of feshy person.
Nature is sure to take her revenge
after time. Appetite asserts its sway.
The old love OF fats, sweets and starches
comes back with redoubled yipor. and
In a 1.-THE OF the time 1t took to lose the
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

cooled that you have rich meat jelly
to the top of which has risen the fat moi
absorbed in the stock itself. Skim this
off, and your bowl of stock is ready for
the preparation of any of a multitude
of soups which go under various names.
Julienne Soup
l want first of all to speak of Julienne
soup, as | have a word to say about
the preparation of the vegetables, which
you know are what distinguishes this
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
The Use Of Vegetables

The Use of Vegetables
Lentils, dried white beans, dried
Lima beans, cornmeal, dates, figs and
prunes, are all excellent foods, and ex-
ceedingly cheap. Cornmeal can be
served in so many ways-all delicious
and inexpensive. One thing must be
kept in mind, and that is that all these
articles of food need hours of cooking.
1t is not necessary to bake dried beans
in the oven in order to make them good.
If allowed to be over fire so slow that
the water merely ripples, and cooked
thus all day, it is not easy to distinguish
them from baked beans. Soaking over
night and parboiling with bit of soda
are necessary. 1t is even possible, where
there is radiator and it is cold weather,
to place them on it after the parboil-
ing and secure a fine dish. By laying
them in a shallow pan and covering with
another pan which fits close outside the
first one, all the heat is preserved
Plenty of good homemade bread will
form nutritious and satisfying diet for
old and young. Dreamed toast and
cocoa, or cornmeal mullins and cocoa,
would in themselves make a meal
Brown bread and cottage cheese, with
stewed prunes or a few dates, make a
good midday dish. AS a rule, the
breakfast should be the most substan-
tial meal. An extra good one would
consist of Goldfish balls, corn mullins and
cocoa. The luncheon might be home
made bread and butter, with perhaps a
little sugar on the bread, and a glass
of milk. Dinner could consist of rice
or macaroni, cheese, cocoa, milk or
water.
Dried Vegetables
In some markets it is possible to OBJ
tain packages of dried vegetables. A
ten-cent package, intended for julienne
soup, would swell up enough to furnish
dish of vegetables at two meals, or
would make soup several times. With
proper seasoning they may be made
very palatable. Broken crackers are
quite as good in taste as whole ones, and
sell much cheaper. Certain sections of
cities have lower prices than other sec
tons for the same grade of goods, and
where these can be transported without
extra car fare, there is a decided saving.
Absolutely nothing must be wasted :;
a spoonful of gravy or vegetables will
be saved and used in some sort of left
over. Coffee and tea will be put on the
list of luxuries, and in their place will
be put the food beverages-cocoa or
milk. Butternilk, which is a present
day fad, may prove a valuable article of
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

prove an invaluable help in the hurry
of dinner getting.
When the stock is thoroughly cooked,
IN Ipeadiness sa a eoiander in which is laid
piece of thin flannel, or a cheese-cloth
strainer. Place this over the bowl in
which you wish to keep your stock, and
kettle Set the bowl away for the stock
to harden, and you will find when it has
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

escaped colored the water slightly.
These are. the very juices you need to
have in soup, so in order to save them
do not put the meat under water to be
washed.
When it is carefully wiped, cut the
meat and fat into cubes about two inches
square, and examine the bone to see
if it is properly cracked. By this mean
find out if the bone is laid open so that
you can extract the soft filling which
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

furnishes good food. A package of
macaroni cooked almost done and COM
bined with finely minced dfief beef, two
little milk, gives a satisfactory dish at
small expense. Put it into a covered
mold, steam several hours or bake in
pan containing water. Serve plain or
with a tomato sauce poured around.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

diet .Fr,,its, of course, will be USED
whenever possible. If they r can be had
delightful addition to the bill-of-fare
Value Of Fruits
In most communities fresh fruits are
expensive and cannot be INDUCED in
very often. Where they are cheap, how
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

the purpose are useful if one uses them
vigorously every day. They are espe-
cially adapted for removing accun1u-
lations of flesh in this or that part of
the body when general reduction is not
desired.
What Will Exercise Dot
Exercise combined with a rational
diet will, if it is of the right kind, do
more than anything else to prevent and
remove superfuous flesh. BY the right
kind l mean an exercise that is vigor-
Gus and entails work. Exercise is like
massage; it is of little use in making
one grow thin unless it brings the mus
cles in play and causes the perspiration
to come. 1t must be persisted in.
Walking is one of the best exercises
that one can take When not accus-
toned to it, person should begin grad
ually and walk only a little distance at
first, then each day increase the distance,
until at last the daily walk includes four
or five miles. Less than that will not
| decrease the flesh to any great amount.
Horseback riding, swimming and gen
eral gynnastic work can be of great
| benefit
Accept Flesh Calmly
Some people are born with a ten
dency to flesh, and no matter what they
do they will still be fat. Such l earn
estly advise to be contented with their
| lot, and not to make themselves unconl-
Portable and perhaps undermine their
health in the attempt to lose flesh. l do
not recommend any OF the drugs or
waters advised for flesh reduction. The
results which | have watched have not
shown that which is claimed for them
Fat women make a great mistake in
corseting themselves tightly. | will not
mention that it interferes with their
breathing and the expansion of the
lungs, or that the pressure is injurious
to the internal organs of the body, or
that it causes the muscles to lose their
power; but on the ground OF good looks
counsel them not to pinch themselves,
for the flesh pushed upward and down
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

great deal of nutriment, and is an essen
tial part of rich stock.
Slow Cooking Essential
When your meat is prepared, put it
with the bone, into soup kettle with
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

should be taken to have eorsets which
are we'll adjusted, for health and CON-
fort will depend upon it.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

ward gives the appearance of deformity
and calls the attention to the amount
which they have. Great care, however,
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

lar cloth as an inexpensive material
that both looks we'll and wears we'll.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
THE CARE OF SHOES

Many people seem to think that shoes
require no special care, but no article of
the wardrobe rewards one better for care
than shoes. 1t is never wise to wear the
same pair successive days. The leather
seems to need rest" so always try to
keep two pairs for daily wear. At
night, when taking off the pair worn
through the day, or when coming in
from out-of-doors and changing to
slippers, wipe them carefully with soft
cloth, taking especial pains to remove
the dust which has gathered at the seam,
where the uppers are sewed on to the
soles. Then slip the shoe-trees in, and
now the shoes are ready for the shoe-bag,
which l use in order to keep them free
from dust. My shoe-bag has a drop
curtain over it, which is useful in ex-
Guiding the dust and dirt. Every week,
polish which is warranted not to crack
the leather. My shoes last me at least
one-third longer since l have adopted
this way of taking care of them, and
look better during the last few weeks Of
their lives.
TO AIR PILLOWS
Rip a corner about an inch or more
open in feather pillows. Insert a piece
of rubber hose-pipe few inches long,
first covering the exposed end of the
tube with strong netting. Sew the
ticking firmly to 1t, and then hang all
day on the line, in the air, punching and
shaking many times during the day.
They viii be light and fluffy. besides
being thoroughly aired and making them
sweet and clean.
TO SAVE STOPPING
A PAIR of diminutive sawhorses on
4 which to elevate trunk when pack
ing is of the greatest help in relieving
the strain on ones back, and makes a
very acceptable part of the guest-room's
appointments.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

EVER before to-day has fash
ion been so imperative in de-
mand for good figure" and
a certain kind of a figure The
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

- ASHTON does not make such
- peremptory rules for the chill
B dren as those she applies to their
$50 elders Straw hats and cotton
Arizona republican., 1910-04-23
run tonight and Sunday One complete performance every night.
LET'S BOOST.

Phoenix seems to be boosting all businesses for Greater Phoenix Why not boost our church houses?" So says Rev. H. Franklin Bray. the pastor of the A. NJ. F. church. Mir. Bray. under his pastorate. has built his present church congregation to the limit of the capacity of the little old church. The colOred dramatic home company of The Royal House. play of three acts. at Third Avenue thcater on Thursday. April 2S. The prices of ad- mission will be r.. 25 and 90 cents. It will be a novel entertainment and will be treat for the white people of Phoenix. The play reveals the habits. customs and superstitions of the people Of Egypt and Africa. Their past and present life is strikingly portrayed. The public is asked to go and help build Greater Phoenix a new church for the Colored people.
Arizona republican., 1910-04-23
ADJUSTMENTS
MAJESTIC.

The Big Minstrel show is drawing fine crowds to the popular Majestic. The entire company and the full or chestra, twenty people all told. certain ly put up a great show. Jimmie Lee and Ray KinsTow on the ends keep everyone laughing. The ensemble chorus is very fine The music, ward robe: singing, and dancing specialities. and moving pictures make up a com pIete evenings entertainment not Seen often at popular prices. This big show. concluding with the roaring after-piece, Casey the Fiddler" will