davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1910-01-15

TN OTATOES should be peeled as
 B be peeled thicker, taking as a -n guide the line that appears just inside the skin. Carrots, parsnips and salsify should be scraped Sweet po- tatoes and beets are boiled in their skins.
 If range has become red from over heating ors rust, before applying stove blacling rub the surface we'll with vine gar, allowing it to dry Blacken when the stove is slightly warm, not hot
 When buying fowls for fricassee, never allow the butcher to splinter the bones by chopping with the cleaver. Ask him to remove the sinews from the legs, and cut through the joints.
 If meat, when cooking, has to be turned, be careful never to pierce 1t with a fork. Boiled or stewed meats should be seasoned when cooking. Broiled and fried meat should be salted and seasoned after removing from the fire.
 Corned beef, ham or any salted meat should be put in cold or lukewarm water. Fresh meat should be immersed in rapidly boiling water to prevent loss of juices. Allow both kinds to boil quickly at first, removing any scum that rises, then push to back part of stove to simmer, allowing thirty min utes to the pound for corned beef, eighteen to twenty minutes for ham and mutton. Boiled meat should al- ways be left in its own liquor to cool.
 Peas and beans should never be swimming in water. They should be cooked with as little liquid as possible to retain favor of the vegetables. but
The Bridgeport evening farmer., 1910-01-15

lto the sermon, as there is no danger
 of the dinner being dried Up or burned
 to a crisp. During the rush of field
 work, the cooker. filled with it's load of
 meat, vegetables and coffee, is trans i ferred to the scene of action early in 1 the morning and the men served their
 dirncr while resting beneath some
 shady tree. Especially Is this desirable
 when the field is a mile or two from the 1 house and walk in the hot sun is i dreaded by the hands
 Cooker in the Army
 A basket packed with the dishes can
 accompany the cooker and the men wait upon themselves. This is not a theory
 but actual fact, as last summer 1t was
 put into practical test The heavy noon l meal out of the way, the farmers wife
 can take part or all of that time to either
 rest or do other needful work, in the | line of sewing and nending, before sup
 per time arrives. Serving large fan1i- lies in this manner has been successfully
 demonstrated by the United States Army, and certainly soldiers work as
 hard and eat as heartily as "hands" in the harvest field.
 But what about the city or town housewife who does not have to earn her own living? She, too, will find it boon. With the rush of philanthro- pies and charities that these days fairly deluge this class of women and gener- ally have them at their wits end most of the time to find the time to fulfil all the demands upon them, the freless cooker lifts the load of anxiety from her shoulders. She can prepare her din- ner, thoroughly heat it and pop it into the cooker, then shop, visit or do char ity work until fifteen minutes of din- ner time, when she removes the food, piping hot, puts on the finishing touches and has meal well cooked, served on time and accomplished without remov- ing her dainty gown if she so desires Proportioning Time
 Where several kinds of vegetables or meats are to be cooked, which require i different lengths of time in which they
 will become tender, those requiring the longer time are put over first; when 1t 1 the kettle is taken from the cooker and
 these vegetables or meats are heated thoroughly on coal or gas range just
 as the first lot were, and then all put in the freless. Every time anything IS added to the kettle 1t must first be thor oughly heated before being put into the cooker. In this way one will find each
 kind of vegetable or meat thoroughly cooked when it is meal time.
 This may read like very fussy way to get a meal, but it requires very little
 time and no watching after once put
 into the cooker, and as vegetables take from one to several hours to become
 thoroughly cooked the freless method leaves many hours which otherwise
 would have to be spent in the kitchen lwatching to see that they did not burn
The Bridgeport evening farmer., 1910-01-15

the third and the dessert in the fourth This latter can be brick of ice cream which will keep frozen several hours for the same principle on which the cooker IS built to retain the heat 1t will also retain the cold and keep out the warm air.
 The housekeeper must learn to use the flreless cooker just as she must get on familiar terms with a new sewing-ma- chine and its attachments, or a new range.
 To economize the time is one thing she must learn, and this will come by experience. By placing the porridge or
The Bridgeport evening farmer., 1910-01-15

1 The recipe for Cornish pasties gener- ally used is as follows: Make a pastry not so rich as pie-crust. Roll out in pieces to the size of a small tea-plate, i one-quarter of an inch in thickness. Have ready one pound of fresh round steak and half a pound of pork steak cut into small cubes, half a dozen mediums sized potatoes, one large onion and one small turnip. Cut these tip fine and mix meat and vegetables together Season well with salt and pepper, and put good-sized cupful on each piece of rolled-out pastry The meat and vege- tables are placed on one side of the pastry and the other Tapped over it. The | Cornish have delft little way of closing it Up and crimping the edge that a novice cannot seem to learn. Bake in a moderate oven one hour and half. These pasties may be filled with apples l instead of meat and vegetables, and eaten in place of the Yankee pie. Here are several more. choice Cornish recipes: Saffron Cake
 Make small sponge as for bread, using one and half yeast cakes. When light, take two quarts of sifted flour, two cupfuls of shortening, half butter, ! two and a half cupfuls of sugar, a quarter of an ounce of saffron which has been steeped in a cupful of water for half an hour, and mix well with the sponge. Then add three cupfuls of cur- rants, two cupfu1s of finely-chopped cit ron, one tablespoonful of salt, half a grated nutmeg, and one tablesnoonful ot lemon extract. Let 1t rise like bread and bake i'll two loaves.
 Scald, or Devonshire Cream
 :, Let milk stand twenty-four hours ir winter, twelve hours in summer. Set il on the stove till almost at the boiling point. It must not bubble, but should show wrinkles on the surface and look thick. The slower it is done, the firn1el it will be- On the following day skin it by folding. over and over in smal
 rolls, then set it on the ice to chill ] This Is also known as clotted cream.
 Cornish Vegetable Stew
 One pint of green or butter beans GU
 three small potatoes and two smal! car
 rots Cook all together for three. quarters of an hour in enough water te cover. Add one teaspoonful of butter
 and salt and pepper to taste Before taking from the stove add half cup ful of milk or cream in which tea. spoonful of flour has been made smooth
 Boil for several minutes and serve.
 Mariaated Fish
 Take two pounds of speckled trout ol
 white fish, and cut up in medium n-sizee pieces. Put into an earthen crock, ado
 salt, pepper and 9 pinch of ground cin
 namon and cloves. On top of fish pu
 five bay leaves. and cover with vinegar Il and water in the proportion of three
The Bridgeport evening farmer., 1910-01-15

EAVING passed its experimental
 3I stage. fireless cooking is some
 thing which should be reck~ - oned with by every house keeper.
 This magical box will solve the do nlest;c service problem in many homes, and eveTi the trained maid will hail it with joy. It IS no respecte- of persons. as 1t produces as satisfying meals for the woman who earns her living by the day as 1t does for the teacher, the stu dent, or woman of leisure.
 While the cooker does many wonder ful and unexpected things, 1t will not generate its own heat. This must be supplied in abundance from other sources, and this heat, retained, gives the process of slow, continuous cooking which has been pronounced by author1- ties as the ideal manner of cooking. This process gives the least margin for mistakes and the nutrirnent and flavor of the food is retained.
 Value of the Cooker
 In the past year the number of fre1ess cookers put on the market is astonish- ing. From the cumbersome "hay-box' has grown the attractive appearing cooker that can be placed in the dining room, if necessary, without detracting from the furnishings.
 It is veritable godmother for the woman in large cities who pays an ex- orbitant price for hall bedroom and perhaps on that account stints herself in nutritious food A one-compartment box takes up very little space even i'll a hall bedroom. After heating a cereal, popping it into the cooker, the recepta- cle can be pushed under the bed, out of sight, until morning. when To and be- hold the owner can take the nutritious, hot breakfast from the cooker without loss of time, as IS necessary when pre- pairing meals over the gas jet, gas plate or alcohol lamp.
 All the long, costly operations neces- sary in stewing, stean1ing and broiling are cut down to just the necessary time 10 bring the foods to be served to the point where they are thoroughly heated. In this way gas or coal bills are modi- fed. the house is free from odor or steam and the time spent watching the foods used to tidy up the rooms or do other necessary work.
 Absence of odor
 The corned beef and cabbage dinner becomes a delight, as no suspicion of odor escapes into the room, and by cooking the vegetables ztfthoMt cover when getting them heated for the cooker, the odor is 1essened more than one-half. It seems almost incredible that onions can be cooking in one com partment, while dainty dessert is be- ing prepared in another without the slightest possibility of the nlingling of fayors. But such is the case neverthe- less
 The cooker is priceless boon to the housekeeper during the summer months, ssped nands heay ne ope food wa1ss summer a ad ae winter, and in this instance it becomes an able assistant to the farmers wife.
 A disorderly kitchen full of steam,
The Bridgeport evening farmer., 1910-01-15

1 the neck edge), with the right sides of the material of both face-to-face. After stitching, turn the collar and its facing,
 and make one or two rows of machine stitching around the turned edge Now haste the collar into the top of the col
 band, in the same manner that the waist was pasted between the two belt portions-tte collar-band on enc side
 of the neck-edge of the collar, the col- r-band-facing on the other side. Match the notches in the band to those in the collar.
 Stitch this seam, continuing the stitch
 ing along on the ends of the band that
 extend beyond the collar, to provide the the lower edge of the collar-band to the neck-edge of the waist. Turn under a seam on the lower edge of the collar band-facing and baste 1t to the waist
 neck From the outside of the waist,
 make a row of stitching entirely around
 the collar-band. Work a buttonhole in each end for stud or collar button.
 Finishing the Skirt
 Baste a tuck at the left side of the front breadth of the skirt and, at placket-opening- depth, make a slash into the seam-edge and turn the seam under, making the tuck into hem, the depth of the placket. Face the core spending edge of the left-front side gore. Stitch the seams of the skirt and at the back make plait at each side of the center-back seam, according to the perforations and the directions on the pattern label. Baste the upper edge of the skirt to the lower edge of the belt. Be careful to have the center-front and center-back of both even.
 The 1eft-hand end of the belt will ex
 tend beyond the edge of the left-front
 side-gore because 1t is attached to the waist as far as the center-front. Try on the dress and note the fitting of the skirt The belt is supposed to dip lit tie at the center-front, the perforations on its pattern marking the actual waist line. If the skirt requires any altera- ton, make it; if not. stitch the seams.
The Bridgeport evening farmer., 1910-01-15
Hind Qvarter
 Be ef

y. be exercised.
 Testing the Cooker
 Some cookers are better packed than others and retain the heat better. A safe guide is to bring a kettle of water to a furious boil; cover 1t tightly and place in the cooker. Ii at the end of twelve hours 1t is still hot you may place faith in the cooker to do its work
 Small quantities of foods or liquids will not keep hot ten hours. In such cases the small amount must be put into small jar, can or pail, and while scalding hot set into the larger freless cooking kettle, which must also have in 1t boiling hot water. The larger the body of heat the longer 1t will remain hot It is essential to keep always in mind that half-heated, careless1y packed kettles and pails will result in failure Within the past year the oven at- ltachmert has been added to the manu- factured cookers It is. sometimes placed at the back, and again others have the simple addition of two soapstone grid dies, which are placed on one of the compartments, made purposely for ba- king. One hot griddle is placed on the bottom of the hole, and after the food kettle Is rested on, this the other is placed on top.
 Preparing Four-Comse Meal
 The purchased cooker consists of a neatly finished box in varying sizes packed with substances to retain the heat and lined with tin. Over each com partment is fitted a cushion, which aids to concentrate the heat, and then a hinged lid clamps down over this se-
The Bridgeport evening farmer., 1910-01-15

buttons when you sew them on. A bet ter way is to lap the rigllt-front over the left, with the center-front mark on both even, and trace on. the left-front the outline edge of the right then make the facing in that shape. Finish it a seam smaller, that the overlapping right side may conceal the stitching that holds the inner edge of the facing to the waist. Facing the Overlap
 From the neck to the diagonal upper fine of the overlap, the facing Is cut straight and but one inch wide. On the right-front, facing exactly the shape of the overlap, and wide enough to reach q seams width past the center front line, is stitched to the front, the right sides of the fabric of front and facing together.s After the edge-seam is stitched turn under the facing and stitch the edges. The buttonhoies are to be worked in this side. The position of the buttons is determined by again tapping the right-front over the left, with the center-front lines even, and marking, with pin, through each but tonhole about one-fourth of an inch from its front edge. The matter of facings and buttonholes really comes a little ldlcI III tIlc WOIh, dIteI tIlc tuCkS al made and the seams finished.
 Arranging the Tucks
 The perforations that mark the sew ing lines of the ticks should be marked On the material with pencil, chalk or pin, when it is cut and before the pattern is removed Go over these marks with tailors' tacks, then cut the threads and separate the pieces. Stitch tie shou1- der-seams before stitching the tucks, but if you are not certain about the fit of the waist, whether it will need any alteration at the shoulder-line, 1t will he safer to bastc both, and in this case it will simplify the work to haste the tucks first Bring together the matching tail prs tacks and baste along the sewing line they indicate. Prepare the belt.
 (rhis, too. is trimmed away on the left
The Bridgeport evening farmer., 1910-01-15

over the 1eft-front side-gore. The black enclosing Is made at this seam The right and left side-front gores are, cut alike, except that the gore for the left | side IS about one inch wider than the
 gore for the right side.
 Judging the Side Balance
 For convenience, pattern portion Is 1 provided for each of the gores, but one only IS to be cut of each. The center front Is indicated on the front gore by
 line of perforations, which, in cutting,
 must follow straight, lengtllwise thread
 of the fabric. Always mark the center front line on skirt with 9 visible line ot thread of some contrasting color, ta-
 king long basting stitches. Almost everyone has some unevenness of hips,
 requiring the skirt to be raised a, triile at the waist-line on either one side or the other. The thread-line at the cen ter-front shows very quickly which side needs to be raised and how much Wher
 the center-marking line hangs perfectly i straight from waist to hem-edge, then | you know that the side balance is cor rect.
 The waist is in three portions only
 the back and the right and 1ett-froflts. The right-front laps over the left, in ,, correspondence with the skirt, but is shaped to give some variety to the clos ing-line. A line of perforatiors indi- | cates the center-frort on tie waist-front
 pattern, and the left-frort portion of the waist should be cit w;thc1:t the over lapping shared edge, but three-eights 1 Of an inch must be allowed beyond tl3e icenter f.ont line, :o which to seam the
 unde- facing of tie lcft-front When
 yoa are ready to apply tllis facing after
 the waist las heei-, fitted, you :.ay sim
 ply face the eGge with a straight strip,
 about an inch and onc-llais wide.
 !t aill :hs:a be necessary to stay the
The Bridgeport evening farmer., 1910-01-15

cakes in the usual way, and as each one leaves the griddle spread with honey and fold over like an omelet.
 Besides these few hints given for the use of honey for table use, there are endless other ways to prepare it in appetizing forms, such as in cookies, Ginger snaps tea cakes, love cakes, many kinds of candies, honey fudge, popcorn balls and others. Food Value of Honey
 Honey has medicinal qualities also. It is often used with great benefit in throat and lung troubles. Taken in place of cod-liver oil 1t is as beneficial Oc- casionally there Is a person with whom honey does not agree; but all children who have healthy appetites prefer it to butter. Taken as a stimulant, its effect | is equal to that of wine, without its in | furious effects
 White clover honey is by. far the finest flavor of any that is produced. There is quite a range of havors be- tween that of white clover and the cioy- 1 ing sweetness of buckwheat, and one can develop his own taste between these several varieties as they are tried and tested It is a very rare occurrence indeed that the bees ever sip nectar from plant or flower that is poisonous.
The Bridgeport evening farmer., 1910-01-15
MAKING A HOUSE DRESS
ical Directions for the Fashionng of this Garment

A HOUSE DRESS that is sim
 A pie yet not commonplace is
 certain of instant favor Much
 to be preferred to a shirt waist and skirt is the dress that com pines waist and skirt into one garment by a uniting belt There is the sim plIcIty, both in making and laundering, of a wrapper. with the smart trimness of dress. Two or three good dresses and couple of a11-over aprons will equip the housewife with most suitable morning wear and find her always pre- pared to see or be seen by anyone The ali-over apron IS great labor-saver, protecting the dress in dish-washing or any work where water splashes or dust flies, so that the two practically consti- material IS suitable Danish cloth will be good selection for winter, if you do not want to wear cotton print all the year round. Gingham, percale or any of the printed wash fabrics may be used for summer.
 Quantity Required
 Of material 36 inches wide 6A yards are required to cut the dress in medium size In cutting from material 36 inches wide, two gores may be cut from one width of the goods Select a material which has no decided up-and-down pat tern and double 1t by laying the two cut ends together. Spread it out smoothly on the cutting table and pin the pattern Dn.- Place the wide end of one gore and the narrow end of the other toward the -ut ends of the cloth.
 xhe back ard side-back gores are cut 1t one time (two of each) in this way. IEcre are seven gores in this skirt two backs, two side-backs, two side ftcFts and one front. At the left side pf the front gore, allowance Of material $ Is,zde ior Jfn2.hvrisc tuck. that lscs
The Bridgeport evening farmer., 1910-01-15

stances 1t Is money saver, for cheap meats become expensive when long cooking Is necessary to make them pal atable and digestible. In the cooker the cheapest, toughest meats become as ten der as spring chicken, and with the ex- pense of q fraction of cent. A beef heart makes a satisfying meal wher1 properly cooked with vegetables When cooked by gas or coal 1t costs seven times it's price in fuel before it becomes fit to eat With the hreless cooker it takes just one-half hour to simmer, then placed in the cooker for ten hours be- comes tender. piece, of meat accom- ranied with delicious broth that can be utilized for its gravy.
 Do not think for an instant that care lessness i'll dealing with a cooker will result III success any more than with a range.
 Utensils Necessary
 Tightly covered kettles are a neces- sity to prevent the steam from escaping after the contents have become boiling hot, for 1t IS absolutely necessary that the foods should be made boiling hot to their very centers, the kettles filled with steam, the covers put on and fas- tened down at this time and removed to the cooker immediately. The box lid must be closed down, fastened securely and not opened until the food is done. When it does become necessary to look at any food, the kettle must be again put on the range and brought again to the boiling point and not left in the cooker, for when the cold outside air strikes the food 1t will gradually become cold and not finish cooking.
 Exact directions regarding time nec- essary for cooking cannot be given. Time tables act only as guides; some foods require more, and where meats are tender, vegetables young and fresh, these all require less time than when meat is tough and vegetables old. Fruits, either sweet or sour, yield under the influence of heat more or less
The Bridgeport evening farmer., 1910-01-15

end, leaving the right longer, to lap over at the left-hand closing.)
 Baste the under-arm and shoulder seams, gather the lower edge of the waist at the ce-ter-back, between the ttrks and on each front portion, from the points indicated on the pattern by perforations Baste the belt to the waist, with the three notches in the edge of the belt matching the three notches in the front portions. Try on the waist. Pin the center-front lines together and note any needed alteration. If the shoulder-seams require change Gf the figure is Q little short-waisted the waist may require to be drawn up a little at the shoulders), pin the new seam very carefully.
 Fitting the Shoulders
 Take off the waist and mark the new shoulder-seanl line or1 both the front and back portions. Open the basting of the tucks far enough down to permit sewing new shoulder-seam The tuck extends across the shoulder, after the seam is made, and if you look at the shoulder-edges of the pattern you will see that the line across the tucks is a little irregular-not absolutely straight.
 De careful to preserve similar line ill the new seam, indicated by the care full pinning and tracing of the new shoulder-seam. This shaping gives the necessary spring to the fold-edge of the tuck, where 1t crosses the shoulder, and prevents its drawing or binding. Stitch the shoulder-seams, then stitch the tucks. Cut lining for the belt from some strong lining material or un- bleac1ed muslin. Baste it to the seam joining the waist to the belt, placing the be1t-lining against the waist, so the waist edges are between the edge of the belt and its lining.
 The Dutch Collar
 If the Dutch collar is to be used, cut two portions of both the collar and the collar band. Seam the outside edges of tae collar together (do not stitch on
The Bridgeport evening farmer., 1910-01-15
HONEY IN COOKERY

Honey can be used in many different ways. A nice relish for breakfast is made by dipping half slices of stale bread in honey mixture made of a cupful of milk, one egg beaten as for custard, a pinch of salt and two tablespoonfuls of honey. After dipping, brown quickly on both sides, using ham or bacon fat to fry in. Serve with honey or butter.
 A delicious filling for layer cake or