davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1910-09-30

LTHOUGH the cost of an egg
 seems but Small item in the
 sum total of food expenses, ii
 comes under the list of luxur- ies when not actually necessary as food and when the price begins to soar to that point where the average house keeper begins to be as choice of using l eggs as she is of her best china, then she often wishes for eggless recipes. There are many which come under 5 this head. and also which call for eggs, l in which the number can be lessened 1 without any serious detriment to the confection; but the careful housewife hesitates during the high price season about using even one egg in making hot ! breads. cakes etc, reserving them as Aeubstitutes for meat.
 ! Even in recipes calling for eggsa if E Ruuantitgs and not quality is sacrificed, one will secure good results. Poor eggs are dear at any price, and while eggs canHots be too fresh for serving as food. less fresh ones can be used when com bining them with other ingredients; stale eggs Though, should never be employed !; it is better not to have any.
 The feeding and forced habits of the . ordinary fowl have g greater influence recognized, and the breed of the fowl also influences the quality. Unlike meat, the cheaper eggs can never be said to be ! just as good as or more nutritious than the dearest
 It is the small, useless expenditures and waste which tell in the household expense, and require the closest watch ing, and especially is this so in eggs. If one has been used to making coffee with egg, just try 1t with the sf1eel1 alone, or even without The philosophy of using an egg in the beverage is to clear it. and the shells will do this as well as the yoik or white. Before the egg is broken rinse ff1e shell in clean cold water If an egg is used for hot breads, cakes or cookies, save the shell, and when empty ing it for the food run the finger around the inside to remove every particle of the albumen. This is too often neglect ed by many ,housewiyes, and in a dozen measures two tablespoonf fuls-quite an item when eggs are expensive. Remen- bcr, though. that when eggs are elir1in- ated cream or milk must be used. as water will not answer.
 All measurements given here are level unless otherwise stated, All dry in gradients are measured after sitting and of with a knife. If the batter seems too stiff, remember that cake without eggs requires stiffer batter.
 Cookies
 Take two-thirds of cupfm of soft ened butter, one and one-ha1f cupfu1 of sour cream, two cupfuls of sugar, one teaspoomfuE of soda and four cupfuls of pastry flour. Stir, the butter and sugar together, then add the cream, then the -four in which the salt and soda have been well sifted together. Add more flour if necessary to make a dough to be well handled Roll out on board and cut, baking In quick oven. Keep the materials all cold while. rolling out, and the~ cookies will require less flour.
The Bridgeport evening farmer., 1910-09-30
ANOTHER WAY
 TO ENTERTAIN
ssDivided and United Hearts, is
 Novel and Timely Game
N amusing game for St. Valer

A N amusing game for St. Valen-
 N tines Day is Divided and 4 A United Hearts" The hostess
 t4;e, prepares cardboard hearts, cut in half On each portion is written the name of celebrated lover in fact, drama or we1l-known fiction. For example, in fact, Robert Browning and Mrs. Brown ing, John Alden and Priscilla, Dante and Beatrice, Evangeline and Gabriel; in drama, Romeo and Juliet, Rosalind and Orlando, Portia and Bassanio; in fiction, David Copperfeld and Dora, Ivanhoe and Rowena, Elizabeth Bonnet and Darcy. The divided hearts are placed in envelopes. On each envelope is writ ten, Keep the secret that is within"
 When guests arrive, the envelopes are distributed, those for men being on one table, for. women on another. When all have arrived each guest must advance in turn to a certain seat and answer questions from the others, who try to guess the name he or she represents, ac- cording to the card, or divided heart" Among the questions may be, Do you eeWhen did you live and fwhere?" Gan you describe some important events in your history?" Leading questions should be asked. The person guessing the 1arg- est number of names receives a prize.
 Persons who fail to answer correctly must, after limit of time, pay forfeit and receive sBooby" prize. Guests then find partners for a game of sHearts," by matching the names of the noted lovers on their cards. Variety may be given by a time limit of games, having. the guests place their divided hearts" in bags, draw from them, match hearts and names again, and thus change partners. Heart-shaped boxes of candy, pincushions, or valentines may be prizes, or books which are representative of the noted characters of the evening. Forfeits may be made amusing by re- quiring those paying forfeits to sing a song or make a speech. 'sBooby" prizes maybe amusing valentines.
The Bridgeport evening farmer., 1910-09-30

1 By mixing the dough the night before and putting 1t on ice it will be found easy to handle.
 Ginger Gems Put one cupful of molasses, one cup full of sugar and one large tablespoonful of butter in a saucepan and warm slightly, but do not melt; beat well and stir for ten minutes then add two table spoonfuls of ginger, one teaspoonful of sour milk Sift one teaspoonfu1 of soda with five cupfuls of sifted flour and add to the mixture; have gem irons very hot; fill two-thirds full, sprinkle granulated sugar over the tops and bake in quick oven. By rolling this mixture one-ha1f inch thick 1t can be cut into cookies.
 Boiled Icing
 Boil together one cupful of sugar, one half cupful of sweet milk and one tea spoonful of butter until thick; add one teaspoonful of vanilla and beat until cool enough to spread on cake.
 Chocolate Icing
 Mix one and one-ha1f cupful of gran u1ated sugar, three-quarters cupfu1 sweet cream and four tablespoonfu1s melted minutes, then remove from the fire and beat until it begins to thicken Add one teaspoonfu1 vanilla and spread quickly over the cake Should it thio11en too much, thin it with cream. s Coffee Cake sz
 Sift one teaspoonful each of salt, cin- namon and cloves with one and one-half cupful of flour. Cream one eupf1l of sugar with one-half cupfu1 of butter; add one-half cupful of molasses; beat well. then add alternately flour and one cupful of cold, strong coffee. in which one teaspoonfu1 of soda has been dis and beat thoroughly before. turning Into paper-1ined pan. Bake in a quick oven, and when cold, ice. For extra occasions decorate with a bunch of grapes formed of raisins, the stems and leaves of citron; cook all in a little water for five minutes, then dry in a cloth before using,
 Buttermi1k Mufans
 One quart fresh butter1ni1l<, one tea spoonful of soda. a pinch of salt and enough flour to make stiff batter; then add two or three tab1espoonfuls sour cream. Dissolve the soda in a little of the buttermill1, then add the other ingredients. Bake in hot gem pans in, a hot oven.
 Bread Sponge Mumns
 Take one pint of warm water for every dozen muff1ns, one-third cake of compressed yeast, one-fourth teaspoon full of salt Set this as a sponge in the evening. making the batter a little thicker than for pancakes, and beat pans greased, and in cold weather warm them; pour in the batter, filling pans half full; :; let rise at least an hour and bake in hot oven.
The Bridgeport evening farmer., 1910-09-30
CRANBERRY FROLIC FOR
 ST. VALENTINES PARTY
Is Novel; Interesting and Appropriate Method of Amusing One's Guests-Berries Plentiful

succeeded in spearing the most from the bowl
 A bottle race is next tried. The requisites for this consist of twenty-five cranberries, silver knife and bottle with mot a very large mouth. The guests in turn put the berries, one at a time, into the bottle by simply using the. knife. Care has to be exercised that the Berries do not roll off the knife, for that delays the contestant, who must again pick them up with the knife. The Hostess or some other person must have watch with a secondhand to keep the time, as who ever consumes the shortest time in put ting the berries into the bottle wins the race. Prizes may be awarded for the various contests or not, as the hostess sees fit. It makes 1t little more in teresting to have them, and if expense has to be considered, little favors which are sold at the shops for mere trihes, will be found quite appropriate.
 A cranberry pie will be welcome feature to the evenings entertainment, ion A little. parcel containing sou venir for each guest is put in a large round pan, and the pan is then covered over with brown paper. Strings at tached to the parcels protrude through the paper and cranberry is strung on the end of each and left on the top of the pie. Each guest takes hold of a berry and pulls This breaks the crust and each one finds his souvenir on the other end of the string
 All those who take part in an eve ning's fro1ic of this sort will undoubtedly enjoy 1t, as the games are simple and do not require a lot of thinking and skill, as so many games do. Then, too, it does not require a lot of preparation before the guests arrive, and this is equally pleasing to the hostess, who can enter into the fun without being all tired ont with lot nf work haf0rAhard
 Sandwiches, small cakes, waters and hot chocolate will be simple but dainty refreshments to serve at an affair of this sort, and those bidden to the cran- berry frolic will surely thank the hostess for very jolly evening.
The Bridgeport evening farmer., 1910-09-30
::: ss:> COOKING WITHOUT EGGS

one cupfu1 sweet milk, two and one-half cupfuls of flour, one eupful of raisins, one teaspoonfu1 of cream-of-tartar and one-half teaspoonful of soda, both sifted with the flour; one-half teaspoonful each of cinnamon and cloves. Pour into baking-tin and bake in a mod crate oven.
 o1d-Fashioned Scotch Cake
 Mix one-quarter pound each of drippings, butter and sugar thoroughly with the hands; add a little. salt and one pound of sifted flour, using the hands to mix. When all are thoroughly blended, put into baking-pan and pat down until about one-half inch thick. Bake in moderate oven until the cake is a delicate brown. Remove from the oven and let it stand few minutes, then cut into squares and turn the pan upside down.
 Farmers Cake
 Cream together one-ha1f a cupfu1 of butter and one cupful of sugar; add a pinch of salt, one-half teaspoonful of cloves, one teaspoonfu1 of cinnamon and one cupfu1 of raisins. Dissolve one teaspoonfuf of soda in a little warm water, and stir into cupful of sour app1esarce. Beat to a smooth batter and add two cnpfuls of sifted flour. Bake forty-fye minutes if necessary.
 Gingerbread
 Mix one cupful of Porto Rico mo- 1asses. one cupful brown sugar and one tablespoonful of butter together; add gradually one cupfu1 of sweet milk. Measure five cupfu1s of flour, add two tab1espoonfu1s of baking powder and one and one-ha1f teaspoonfu1 of gin- ger and cinnamon; sift and add to the other mixture and bake in large, shall low biscuit pan This is to be eaten while warm, If sour or buttermilk is to be used, then substitute one tea spoonful of baking soda for the baking powder, and less ginger can be used One-half cupful of raisins may be added if desired.
The Bridgeport evening farmer., 1910-09-30

dry make them rough. To prevent this the lips should have some form of oint- n1ent applied to them night and morning. White vaseline is as good as anything Camphor, applied at the same time as the vaseline, is excellent to tougher the mucous membrane. First wet the lips thoroughly with good strong tincture of canphor, and then rub in the vase line with the finger tips.
 To redden the lips artihcially detracts from the looks rather more than pale and purplish lips. You can help mat ters very much by massaging the lips and applying canpllor and va seline i'll the manner just described. Rub the lips with the finger tips, which stimulates the circulation. Pallor of the lips indicates a lowering of the tone of the whole body, and shows the need of 8 tonic.
 Cold sores are not occasioned by any thing in the blood. They occur along the course of the nerves, and are apt to come when one is nervously run down. They come, too, when the lip is injured by stretching, as is the case when one goes to the dentist. They come then the more readily, as sitting in the dentists chair is not very exhilarating and the nerves are less able to resist. One should see that the lips are greased thor oughly at the beginning and in intervals while undergoing dental work. Tougher the mucous membrane of the lips by the daily applications of vase1ine and camphor, and you will find that they will gradually improve so that the cold sores will not come. Ihe sores are SO
The Bridgeport evening farmer., 1910-09-30
Johnny Cake

One cupful of flour, one-half cupful of cornrneal, one tablespoonful sugar, one teaspoonful salt, one-half teaspoon full baking soda; sift all together, then add one and one-fourth cupful sour or buttermilk Sbeat until smooth; pour into a greased pan and bake for about twenty minutes in a quick oven.
 Sour Milk Cake
 Sift together one and one-half cup fu1s of flour. one teaspoonfu1 each of soda. pulverized cloves, cinnamon and nutmeg. Cream one cupfu1 of sugar with one cupfu1 of butter. add the flour and one cupful of sour milk alternately, add one cupful raisins with one-half cupfu1 of flour and beat thoroughly, baking in a moderate oven.
 Bread Cake
 Take pint of bread sponge, add one half cupfu1 granulated sugar, four table spoonfuls of butter and one-half pint of lul<ewarm milk, one-half cupful dried entrants or dates, one-half steaspoonfu1 grated nutmeg; mix these well together :; add sufficient flour to make thin dough. Let it rise until 1t has doubled it's original bulk. Then turn 1t out on a houred board and roll out an inch in thickness Butter a baking-tin large enough to hold the rof1ed-out dough and fit 1t into the tin; cover and let it rise until double its original size, and when ready to place in the oven brush the top with cold water and bake in a moderate ly hot oven; when done have thin paste made of cornstarch and hot water :; brush the top with this; sprinkle thickly with either dried poppy or caraway seeds and return to the oven "a few moments
 Tea Cakes t.#
 One quart of flour, two cupfu1s of sugar. one and one-lalf tablespoonfuls of butter, four teaspoonfu1s of baking powder. Sift the flour. sugar and bak- the butter through and through, and mix the dough with sweet milk to a consistency which can be mo1ded, laid
The Bridgeport evening farmer., 1910-09-30

W THAT could be more interest,"
 NA ing or more timely planned
 for a Valentines entertain
 mert than the idea men tioned above? At this season of the year this berry is very plentiful, and an evenings merriment with the cranberry for its leading feature will prove a de light both old and young. After the guests have. all arrived, hand to each one little bag and tell them to hunt for cranberries, which have previously been hidden in all sorts of places about the rooms. At a given time call the hunt of, and the one who has found the most is considered the winner.
 Next have a berry throw. On stand or shelf on one side of the room, af- range three small baskets. The guests stand on the opposite side of the room and in turn try to throw twenty berries into the baskets. Each basket has a number on it to tell how many points is Sscored on each berry thrown in. For instance. if person gets eight berries in basket marked five, five berries in basket marked ten, and seven in one marked fifteen, his score would be one hundEed and ninety-hve, and the person scoring the highest wins the game.
 eSpearing berries will also prove an amusing feature Purchase penny hat pins for spears. Fill large bowl with quart of berries and provide small dishes for the contestants to put their berries into as they are speared from the bowl Flour people can conveniently fry this at a time, and when the ber- ries are all speared from the bowl, each one counts their berries to see how many they have. The berries are then put back into the bowl and four more guests spear for them. This is a little harder than 1t sounds, for the con testants must not use their fingers to help get the berries on the hatpins or of of thern The winner in the spear ing eontest is. of course. the one who has
The Bridgeport evening farmer., 1910-09-30

and bake in a hot oven until a delicate brown.
 Doughnuts
 One cupfu1 of sugar, one-half tea ! salt, half cupfu1 of sour cream, one and one-half cupful sweet milk, two table | spoonfu1s of melted butter, one-ha1f iteaspoonful of soda and one and one l half teaspoonfu1 of baking powder; add flour until dough can be easily handled :; 1 cut and fry in smoking hot fat; drain 1 on paper, and sugar when cold. Puritan Pudding To two quarts of milk add two table spoonfuls of uncooked rice, one-half cupft1l mo1asses, one-fourt'l teaspoonful slow oven for four or five hours, stir ring occasionally; serve covered with whipped cream. e Squash or Pumpkin Pie or Tarts Mix one quart of milk with one-ha1f cupfI1 of cooked and sifted squash or pumpkin; season with sugar, cinnamon, salt and ginger; add one tablespoonful of molasses and mix one teaspoonful of cornstarch with two crackers rolled to a powder; 1noisten with one-half cup fuI of the seasoned milk; then cook all over hot water until free from raw taste. Bake in one crust Lemon Pie
 Mix one cupful of sugar with two tablespoonfu1s of cornstarch, cook in a double boiler with one cupful of hot water until transparent; then add two tab1espoonfu1s of melted butter, beat, and just before removing from the fire add the grated rind and juice of one lemon. This may be used for cake filling. When used for pie, bake be- tween two crusts. suet Pudding
 Take one cupful of fnely-chcpped beef kidney suet and add to it one tea spoonful of salt, one steaspoonful each nutmeg grated. Warm cupful of mo- lasses. add to it a teaspoonful of soda, and when the latter is dissolved pour the nolasses over the suet and spices, mix quickly and stir in a cupfu1 of sour milk. Sift three cupfuls of flour enough to show the track of. the mix ing-spoon after it is quickly turned around in the batter. A cupfu1 of raisins, entrants or chopped figs may be added, Touring them well before putting into batter. Pour into cov-
 Colonial Pudding
 Wet six tab1espoonfuls of yellow cornnea1 with enough milk to moisten add to one cupful of hot milk and cook in a double boiler until it thicleens add one cupful of mo1asses, one quart of sweet milk and salt to taste i; stir thoroughly pour into buttered baking dish, adding one-half cupful of raisins, and bake in moderate oven three hours.
 Tapioca Pudding
 Mix four tab1espoonfu1s of unsoaked tapioca, one-fourth teaspoonfu1 of salt and one-ha1f cupful of sugar. with one one-Ia1f pared and pitted peaches laid in a buttered dish, and bake in mod crate oven, stirring during the first half of the time
 Cornstarch Pudding
 One pint of new milk with six table spoonft11s of cornstarch, stirred to a paste; have one quart of boiling milk
The Bridgeport evening farmer., 1910-09-30
LIPS NEED GREATEST CARE
 DURING THE COLD WEATHER
Artificial Reckoning very Detrienta-How Treat Cold
 Sores and Cankers'

deep that they are sure to leave scars which are a long time disappearing 1T they ever do. When they occur on the mucous membrane they do not leave such deep and lasting scars. One can drive away a cold sore by the use of camphor, if applied the minute it is felt, Keep wetting the cold sore with it, and apply the powdered sub-nitrate of bis muth. This will stop a cold sore if taken in the very beginning, and in any event it will lessen its size and prevent its eat ing in as deep. One should never pick cold sore; removing the scab before it is ready to fall will make it last longer and form a deeper scar.
 A canlcer comes either because of in digestion or because the teeth are de- cayed and are not kept clean. Rinse the mouth thoroughly after meals with saturated solution of boric acid, or any of the many mouth washes that come and apply to the sore spots thendselves powdered alum. The pure alum is too harsh to use. A piece of alum should be heated until the water of capitalization is driven off and it crumbles to fine powder. An old-fashioned remedy for canker of the tongue, and it is also very good for the lips, is the nitrate of po- tassia, which can be obtained at the druggists in the form of little white balls which are called sal prunelie. It is excellent for toughening the mucous membrane of the lips and scattering cold sores.
 I have been asked If I do not think it is bad to "scatter cold sores" and if the poison is not driven out, will it not be absorbed again into the body and poison some other part7 This is very errone- ous theory. One should prevent cold sores from appearing, and if possible stop them when they are coming
The Bridgeport evening farmer., 1910-09-30

on the pastry-board and rolled half an inch thick Flavor with nutmeg, va nilla or lemon, according to taste, then roll out thin1y on houred board; cut into little cakes and bake in a quick oven.
 Sweet Milk Cake
 One cupful of sugar and one-ha1f cup- full of butter beaten to a cream; add
The Bridgeport evening farmer., 1910-09-30

fuI of vanilla, and turn into cups whipped Ra iI cream, @ % plain cream @ @ or msrns. s lade or jam. M
 Fruit Pudding
 Cut entire-wheat bread into half-inch slices, and butter after removing the crusts; then cut into small pieces about
The Bridgeport evening farmer., 1910-09-30

HE lip s
 need spe-
 cia1 care
 in c old weather, a s th c cold dry air and the wind take the oil out of them and make the m dry. The mois- ture from t h e breath evaporates quickly and low CTS the tenpera@ ture, and the al ternate wet and
The Bridgeport evening farmer., 1910-09-30

and seasoning with little grated nut
 Swiss Cream
 Squeeze the juice of two lemons in a graniteware dish; add a Dit of the rind grated and also the juice of one tart orange; sweeten to suit the taste and add one-half pint hot rich milk (cream is preferable if it can be ob- tained); set the dish in a pan of hot
The Bridgeport evening farmer., 1910-09-30

ng with Whipped Cream
 Waters Place one cupfu1 of drippings in a warmed bowl and mix thoroughly with sone cupfuI of sugar; add one-third cupfu1 of sweet milk, one-ha1f teaspoon tful grated nutmeg, one saltspoonfu1 of salt, one rounding teaspoonfu1 of ba<- ing-powder, and flour enough to roll out well. Cut into rounds or squares
The Bridgeport evening farmer., 1910-09-30
HOUSEKEEPERS CAN DEFY
 INCREASED COST OF FOOD
sweetmeats that be Made just Nourishng and
 Appetizing as Expensive Dishes

in a double boiler and stir in one cup full of sugar, then the cornstarch. Stir the mixture constantly until it coats
 the spoon; then add one-ha1f teaspoon
The Bridgeport evening farmer., 1910-09-30
Hints on Care of the Lips

on a hot dish. Serve with milk sea- soned with sugar and favored with vanilla, or with a hard sauce made by creaning pulverized sugar with butter
The Bridgeport evening farmer., 1910-09-30

:" THAT eorld be more interest," ~ ing or more timely planned
 for Valentines entertain-
The Bridgeport evening farmer., 1910-09-30
Ideas for Walentine
 arties
MANY EXCELLENT RECIPES
 FOR EGGLESS CONNECTIONS
How to Reduce Cost of Cooking Minimum Ewithout
 Impairing Quality of the Food

A THROUGH the cost of an egg A seems but Smau item in the |
 sum total of food expenses, it l 11A. comes under the list of I1xur-