davidaulloa/AmericanStories huggingface dataset:
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30
Il Preside
SE SEGUIRA OCUPANDo
pos AHoRA

Fl Gobernado1 Cotton, en- representa-
o;5r del Pueblo dc 2uerto Rico, ell Capl-
4sn Wa1ling. Conandante de la Estaclon
Noval on repreet ltaci0n del Goblerno
Eodoral aver reuovaron el acuerdo que
fu4 tornado por e. eZ-Gobernador Post y
al Comandante RGhler bajo ell cual &l
Gobierno Ins,l9r pucde utilizar ell Pre-
sidio de San Juan para la encarcelaclon
de los nfractore., de las leyes. Este
cdificio es la propi4dad de la Armada de
los Estados Unido~, pero dado ell hecho
de que el Gobieruc Insular no tlene una
penitenciaria III nlugiln edificiO que pue-
da utilizarse para lIicho fin, Sc VIC obi
rado 4 abergar los condenadOs en- cl
actual Preside. I'll nucvo acuerdo es-
tipula zoe el G0blarno Insular debe de-
saloiar ell Pre8id . antes del dia pri--
mero de enero de 13j4, a menos que en-
tretanto no le haga falta la Armada
dc los Estados UniGos, Y en- ese caso este
Gobierno tendra QUE dcjar el editiclo con
aviso de 80 diQa De ahi, recae en- Ell
Gobiernc Insulae Ia ncccsldad de estor
zarse en- constluic N editicio dentro de
los tres amos ven nl1eros.
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30
DIAS DE FIESTA

A las 5, en- Ia Cathedral y HOspitales
Municipales.
A las 1I2, en- San lldefonso; a las
g. en- Santa Ana; las 6 ! 2, Ell San
Francisco; a las 1l2, en- el Hospitali-
llo Y Capilla Franciscana a las 7, Ell la
Cathedral y San Jose; a las Z 1 2 en- la
Capina Franciscana las s, en- la
Cathedral. San Jose y San Fran
cisco: a las 9, en- la Catedral y Capilla
Franciscana; las 10. en- Santa Ana a
las II, en- la Cathedral.
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30

UN HALLAzGO

No hacc mucho u@a muchacha de Ma
natl do parte a. d4fe de la Poicia de
csc Distrito que ella hubo perdido un
sohre cuyo contcuido era de 'mucho va
lor. ~ Diio cue s. aEtravi0 el sobre mien
tra> ella viaiaba ab0rdo de nm tren. Des-
puGs de nlcha& oil ;genciaS el Jefe de
la poiicia de Monet encontr0 el sobrc
10 enyi6 al Cuactel General en- San
Juan. Al abrir ei ,obre, Sc VIC que eel
conterido De much9 Salor' eran billetes
he Ioterla procede2te de Santo Domingo
Que habian ganado N premio de S. 500.
Preguntando 4 Ia muchacha 81 dichos
pertenecfan ella, IL infortunada repli-
go que no. Resuita oues que el Primer
Jefc de la Polical posee un magnifco le-
gaio de billeteS paea rntregar a la per
soma cue quiero prQoar que lie pertene-
cen.
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30
A|os suscTiptoIesy

Para la buena marcha de esta adml-
uistraci5n, no admitimos Atlas de
suscriociones 4 este diario sino desde
ell pr.nero de cada mes. Las BAJAS
se av;saran los dias 30 81; advir'
tiendose que las que sc dieren con pos
terioridad no Sc tomaran en- cuenta nj
surdrin efecto en- la contabilidad hasta
el di8 1ltimo del mes siguiente al en-
que &c solicitor.
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30
"A SIBIDIRII | DOhICILIO
El AImanaque de
BailIy-BaiIIie
2 4 II = i 8 i 4.
NEUTRALITY-SUSPICIOUS.

Un bro utilisimo que contiene toda clase de datos
notcias ustracones recetas de cocina
de arte de potica mundial nombres de los
Jefes de estado toda suere de informacones
Los eitores del ALNANAQUE DE BALLY BAILLIERE hacen
mutples regalos los conpradores del magnifco bro.
que es una verdadera ENCYCLOPEDIA popular.
Ell ALMANAQUE Sc vende Lbreria
del BOLETIN el eemplar, franqueo
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1910-11-30
Secci6n Religiosa
LAS MISAS EN- SAN JUAN
DIAS LABORABLES

\ las 5 1 p, en- San Ildefonso; a las
61l2. en- Santa Ana, Hospitalilao y
Capilla Franciscana, d las Z, en- la Ca
tedral, San Francisco Y Capilla Fran
ciscana. las Z 2, en- la Capilla Fran
ciscana a las 2, en la Cathedral.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

head Of the household many a deep
drawn sigh when the monthly &C.
count is rendered.
The soup stock-pot is q valuable ad-
junct to the household. and one should
be kept during the cold and cool sea-
sons, even If soup Is dispensed with
during summer. Every bone of meat
and fowl should be saved, excepting
those on Individual plates. To Sc
cure the marrow they will have to be
cracked, which can be easily accom-
pllshed with a mallet or hammer.
Tho juices from the carvingplatter
and all the tough ends of meat and
fowls may 60 into the soup.pot to
make foundation, not only for veg
etable, but for the delicious cream
soups that most families like. In the
best-regulated households the tips of
the wings from game and fowl, the
legs and feet and necks ara used for
soups, the feet and legs containing so
much gelatlnous substance when
cooked that so much more nutrIment
is added TO the soup foundation The
feet should be thoroughly scrubbed,
then slmmered in hot water for ten
minutes and plunged into cold water,
when the scaly skin can be removed,
leaving the white substance beneath.
Clip of the nails and then cook the
feet and legs with the other soup
scraps. Why should fowls feet be
scorned for eating when the dlrticst
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

titled THE Chemical Composition
OF American Food Materials" Any
body can obtain a copy by sending
five cents to the Superintendent OF
Documents, Union Building, Washing
ton. ID. 9.
The third thing for the woman Of
small income TO do Is to take leaf
out OF the book of the packers them
selves. For 1t Is generally known
that they do not make their profits
out OF even the high prices they arc
charging for beef Out of tho actual
meat they barely do more than make
expenses, profits in their business,
as In almost all others, arc now de-
rived from by-products. The hides,
the bristles OF the hogs. the tallow
arc converted into money, while the
carcases are sold at little moro than
cost. One prominent firm of packers
make most of their profits out of soap.
The housewives by-products are the
things she throws away. Most Of
these can be converted into palatable
dishes-indeed, more palatable dishes
than the original ones from which the
'left-oyers" remain.
il Is too true that many housekeep-
ers will not bother TO prepare left
overs, and the size Of their grocery
bills attests 10 the wasteful habit.
Even in those households whore
John Will never eat lefi-overs," If the
cook be of an economical turn of mind
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

times the call Is for brown stock,
which may be secured by cooking the
scraps OF ham, mutton and beef to-
gether. White stock Is secured from
chicken, veal and lean fresh pork.
For simple vegetable or noodle soups,
all but the ham may be cooked to-
gether, and when ham is not disagree
able to the family it may be also
cooked for the soup, care being taken
to cut of all the black, smoked part,
which will give too strong flavor
for even serving the ham in its orig
inal state. Cover the scraps and
bones with water, add slice OF onion
IL the amount be small. and a whole
one If there is a reasonable amount,
sticking Glove In the slice and three
in a whole onion. Add the celery
foliage or tough stalks, raw carrot
and some sprigs OF parsley. simmer
for an hour or longer. according TO tho
amount; then strain of the LIQUOR
and place in a dish so tho fat will rise
aud can be removed when ready 20
serve. 1t is wiser to let the cake of
tat remain over the top, as II excludes
the air, and when ready 10 use the
stock. just take OF enough OF tho fat
to allow of dipping out the liquor,
which should be Jellied tri1e.
In making the cream soups, by
using the stock whenever water IS
called for will give you a richer and
more nourishing dish, \ few table
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
SCIENTIFIC METHODS USED IN
THE HOME LAUNDRY NOW
Work Much Smpi6ed and Less Arduous To-day-Buy the
Best Materials and in Large Quantities
By MARION HARRIS NEIL

fore adding TO the stepping water for
bleaching clothes, as II is only slight
ly soluble In cold water.
1t is very safo TO use for bleaching.
as II has no harmful effects on
fabrics, and is used to bleach cuffs.
collars, ties, handkerchiefs, white
Sll6 waists and all white clothes.
BoraX is often used In the laundry
Tor giving a gloss 10 linen. Tho pro-
portion employed is one tablespoon
tul to every eight tablespoonfuls of
starch 1t Is at times used for the
removal OF tea and coffee stains, but
II the stain becomes dry before the
boraX Ia applied its action IS seldom
effective, and something stronger has
to be used. Always keep II In a
covered jar. Clothes from various
causes get a bad color. II they can
not be grasS-bleached, the surest
method OF Whitening and bleaching
Is by tho moderate use OF a chlorine
substance A strong bleaching LIQUID
must be very carefully prepared, and
as worry carefully used. or It burns
the materials. Put half a pound of
chloride Of lime I'm a basin and make
1t Into smooth paste, with q little
cold water. rubbing down with a
wooden spoon- Pour on one quart OF
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
BUSINESS METHODS MUST BE
APPLIED TO HOUSEKEEPING
American Homes Now Run Extravagant and Wasteful
Basis-Hence the Increased Prices of ALI Foodstufs

Europeans" The average American
Is actually proud OF eating meat three
times n day, which Is a very silly
thing to do. Patriotic braggers never
pause 10 admit the fact that Ameri-
cans also have more Indigestion than
othor nations. Now this Is partly due
10 the fact that they cat meat three
times a day, partly to the fact that
this meat usually is aboninably
cooked. Most women over here put n
lump OF beef over tho FIRE In a cold
pan and let II fry in It's own grease
until II is almost unacceptable. quite
unpalatable, very lndigcstible and
with most OF the nourishment grizGled
out OF 1t.
Meat once a day will furnish ample
nourishmcnt, no matter how hard
man has TO work. The reason most
men think they require more Is that
they have been taught blindly to think
so, and also that the meat they do
get is so badly cooked that IL does
not nourish them sufficiently and the
Indigestion II causes creates an alb
normal craving.
In the second place. then, tho house
wifo should eliminate at least one
carniyorous meal a day. 1t does not
need an elaborate course in chemistry
TO study food values. The United
States government has published a
bulletin known as Bulletin No. 2S, en-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

"O furnish home laundry is a
very simple matter indeed. In
the first place YOU will re-
qulre small cupboard, or a
shelf in a cupboard VIII do; but as
some OF the materials must be label
ed poison" 1t would be wise to keep
them under lock and key. Many of
tho chemicals used for removing
stains from fabrics arc poisonous:
therefore they ought TO be marked as
such and kept la safe place.
Soap
the soap. which Is the first and
Indispensable thing. can be kept on
shelf In any warm, dry place
When purchasing. 1t is desirable 10
procure that made by a well-known
manufacturer, as ono IS less likely
TO get an inferior article. II is also
better to buy in largo quantities. as
large quantities are usually sold at
considerable reduction in price. and
soap improves In quality and durabIl'
ity by keeping. Stick to e good
quality OF plain soap.
Bleaching
{ For bleaching purposes use pure
borax- Dissolve in boiling water DO,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

water, enters tho linen IN the form Of
minute grains, and gives linen and
calico a uniform tint. which lnteusI-
fies the whitoness of the fabric The
blue water for white clothes should
be of very pale shade, the object
being TO make the clothes white; II
the blue water is made too deep in
color they, instead become a pale
blue shade, which entirely defeats the
object OF using blue. Blue water may
also be successfully used for black
and blue materials; tho water for
black and dark shades of blue should
be deep blue; this preserves tie color
IN both cnses-the black from turn.
Ing brown, and the blue from fading.
Clothes must not be left In the blue
water, as the blue would settle on
them and make them appear streaky.
The blue bag must be tightly squeez-
ed before putting away; II left satu-
rated 1t wastes the blue.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Fish, Spanish Style.

One cupful Ash heated In one-;ourth
cupful white sauce and spread on a
huttered plate. VIXEN cold form Into
outlets; dip into breadcrunbs; then
cover with exc yolk diluted with a
tablespoonful OF milk; tGen recover
with crumbs: fry brown IN smoking
hot fat Arrange or mashed potato
spooned on a hot dish, and IN the
center place relocated beans, pcas or
lentlls, and pour peppe- sauce about
It, Meat may be used instead OF ash
and the character OF ths DISH changed
by Sdding chopped green o. red pep
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

spoonfuls OF the stock added to the
meat from which the juice has been
extracted for beef tea, or for the
heavy vegetable soups, Will convert
this otherwise tasteless mass Of fiber
into a tasty hash. with or without po-
tatoes being added.
Even the water in which mutton or
cabbage or turnips have been boiled
Will be found excellent in which to
cook beans, lentils or other dried
vegetables. MacaronI and spaghetti
arc also improved by being cooked in
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

the scraps may be worked into such
temptlngly looking and tasting dishes
that even the lynX-eyed John may be
fooled into partaking. In spite OF
careful purchasing by the most thrifty
houseSeepcr there nrc times when
left-overs arc inevitable, and then her
ingenuity comes into play. IL Ia a
splendid thing to be thrifty at all
times. and thriftineSs does not mean
miserlinoss, but during these days of
soaring prices In everything edible
It Is doubly wise and VIII save the
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

creature. tho pig, has his feet served
on the best-appolnted tables, also the
calf? When purchasing a rolled roast
be sure that the bones taken from it
are sent homo by tho marketman, so
that they may be added TO the soup
pot. The woman who will learn tho
value OF stock" viii solve many a
problem of poor cooking, and here Is
where her soup-stock pot becomes In
valuable. for many times cupful OF
stock is called for In recipes in which
water makes poor substitute. Some
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Starch

Starch of 4 good quality should be
purchased. Take the starch out Of
the paper box In which you buy f.,
and keep it IN tin box with a close
lid, and it ought TO be kept in q dry
place. A good test for the quality OF
starch Is TO mix some OF II with cold
water, rubbing 1t down very thorough
ly with the fingers; then allow 1t to
settle for an hour or two. BY this
time the starch is all at the bottom
OF the basin, and on examining this
substance, If you find IL can be lifted
out in a kind OF cake. the starch is
of good quality. If 1t crumbles at
once when you touch IT, it Is inferior.
Starch is partially soluble In hot
water, but before II can mix With the
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Fish In Ramekins.

Mix the cooked and faxed fish with
enough white sauce to moisten: then
I'LL buttered dishes two-thirds full,
cover with cracker-crumbs, buttered,
and arrange mashed potato about the
edge or press through a pastry tube.
Brush the potato with milk and set
In the oven until potato Is Drowned.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

boiling water, and put into a jar OF
pitcher with cover. Stir we'll, then
let II settle and stand for day or
two, giving 1t a stir occasionally.
Skim thoroughly and strain twice
through fine muslin. leaving behind
all the iusoluble lime This clear
liquid can now be added to the water
In which YOU bleach. and of course.
must be done after washing, boiling
and rinsing.
Add just enough Of the solution to
make the bleaching water smell
slightly. This solution, used undllut-
cd. Will take out almost any stain.
Dip q rag in the solution and rub on
tho stain, but rinse thoroughly after
wards. Keep this bleaching liquid
tightly corked and IN dark place,
If exposed TO sunlight the dissolved
powder decomposes. Needless TO say,
many rinslngs are necessary after
using this bleaching fluid. which. by
tho way, also acts as disinfectnnt.
Gum Water
We must not forget gum water for
stiiGenlng fine laces, silks, flannel
waists, dark sateens, art-work sewn
in SILK colors. and making them look
almost as good as now. II is finer
in quality than starch, and does not
produce a harsh appearance on the
flbres OF silk OF Gne lace. An aver
ace proportion to use is one table
spoonful of gum water 10 ono cuptm
of water. To prepare gum water for
laundry purposes, put one ounce of
the best gum arabic, broken down
very small, Into a pitcher. Pour ovor
one cupful Of boiling water. Put In
a warm place, and stir frequently
with wooden spoon until the gum
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
MORE INTELLIGENCE, LESS TOLL
IN MODERN PROCESSES
Extreme Care Needed in Preparation of Bleaching Agents
Fully Equipped Household Should Have Chemical Cupboard

board It's principal use il to render
muslins, cambric. lace curtains. thin
aprons, dresses and all light fabrics,
II not practically non-in1ammable. at
any rate mucn less susceptible 10
take fire. II Is certainly wiso pre-
caution 20 rinse children's white gar
ments with alum water. Put two
ounces OF alum TO one gallon of water.
The alum must first be dissolved in
boiling water.
Bran Is used both for cleansing and
5tiffening. To make bran-water ito
cupful OF bran in muslin, put this
into two plnts OF water In a clean
saucepan, and simmer till the wator
fools glutinous. Leave the muslin
loose 70 allow the bran TO part with
It's gluten. A second and even a third
water may be taken of the bran in
the same way. Bran has no destruc-
tive effect on colors and seems TO
act mechanically as an absorbent.
and stiffens the article slightly. So
II ls most useful for colored em-
broidery or art.woTk OF any kind.
Bran water is sometimes employed
for the washing OF cTetonne with
colored background.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Fish Pudding and Potato Mound.

any of these waters before being
cooked with sauce or served in the
various ways that are known to this
age of culinary feats.
The almost numberless sauces that
are simple in construction will aid In
Disgusting the left-overs either In
forming croquettes or serving as O
covering, The melted Ice cream may
be drained from The mold or can and
placed In a dish in cold place until
wanted as a foundation for the pud-
dings or custards. Scraps OF jellles
and marmalades may be added to
sauces for desserts or eame and as
ono studies the advantage OF tho left
over VIII prove Itself In many un-
known ways, a few OF which arc ap-
pended:
Triple All,ancc.
combination or posato, turnip and
meat. Reheat the turnlp and potato
IN separate dishes set In boiling wa
ter. Mound the turnip on hot dish;
then cover with the mashed potato
piped through pastry tube or made
rough with 4 fork. Arrange balls OF
meat and FISH as illustrated about the
base, II the turnip has been cooked
sliced, cut into small pieces when re-
heating before MASKING Either the
white or red turnip will combine with
tho potatoes, Minced meat or fish
may be substituted fo7 the turnip, and
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Fish Salad.

Soak half a cupful toasted bread.
crumbs In scant one-fourth cupful left.
over stewed tomatoes, when softenod
add TO 1t one cupfui liaked fish, juice
Of one-half lemon, rub a mold with a
little garlic and pack the fish IN and
set in cold place; serve ou bed oil
lettuce.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Potato md Fish Salad.

Cut cold boiled potatoes into small
pieces. Remove bones and skin from
one-hals cup{ul Of fsh; then fake Il.
Mix potatoes and fish together with
slice OF onion minced very fine. two
spEigs Of parsley; when ready to servo
gently mix into these one-half cupful
cream, one tea5poonful vinegar, beat.
Cd together until thick; serve on a
he'd of lettuce At once.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

hot water 1t must be previously
broken up in small quantity of cold
water to separate the grains. Hot
OF boiling water poured over dry
starch does not break II up sufficient
ly to expose the grains directly 10 tho
intense heat of the water. consequent-
~ many OF the granules remain un.
acted upon and appear In the form
OF Jumps In the liquid. When boil
ing water Is poured over the starch
the grains rapidly absorb the water
and Increase In size until tho out
side coat or envelope bursts. and the
starch ooZes out and becomes soluble
in water, and forms a thick. jelly-
Ike, seml-transparent substance,
commonly known as fhot-water
starch" or clear starch. There are
no definite quantities for the making
Of this starch. Everything depends
upon the number of articles to be
storched and the stiffness required.
Experience alone can teach the exact
quantities to use,
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Washing Blues

In the laundry. blues are used to
countcract the yellow tint given to
clothes by wearing, OF by tho action
Of soaps, during the washing process.
Blues may be bought either III soilu
or liquid form, but the solid olues arc
more generally used lot ORDINARY
household washing. The 6lue' Ieduc-
cd to fine particles by mixing Ill WIN
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Fish Pudding.

Remove tho bones and skin from
the leftover flsh, and to each cupful
allow one cupful breadcrumbS and
white sauce. Butter a mold or bak-
ing-dish, sprinkle with chopped pars-
10y, then with crumbs; add layer Of
the fish. and add just enough sauce 10
mcisten: repeat until the dish is filed,
having the last layer of crumbs, over
which dot little butter; set in hot
oven and bake for thirty minutes: in
wort on a warm dish. Escalloped
meat may be made this way. adding a
little onion and molstening With gravy
or brown sauce.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Rhubarb Charlotte Russo,

Soften one tablespoonful and one
half OF granulated gelatlne i'll one
third cupful of cold water and dis
solve 5y setting the dish OF gelatine
Ia hot water. or adG 1t 10 ono cupful
leftover rbubarb roheated and well
sWeetened; add the Juice Of one-halt
Il lemon. stir over ice-water until II
begins to thicbon and thcn add one
third cupful of sugar, fold in one and
one-hnlf cupful OF double cream beat
en- solid. Turn into mold lined with
sponge cake and cot aside 10 cool un,.
I'll ready 10 serve. Lady.nngerS may
be used Cor the cake.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14
Pressed Fish.

To ono cupful faxed fish add salt,
pepper and one-fourth teaspoonful
each scraped onion and chopped pars-
ley, one beaten egg, half cupful
cracker-crumbs, two tablespoonfuls
milk, mix together and heat. then
press into 4 buttered mold and serve.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-05-14

tho potato arranged IN like manner.
At tho top make an indentation, which
fill with butter. and this will tricklc
down the crinkly sides of the potato.