davidaulloa/AmericanStories huggingface dataset:
The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1910-08-26
Political Correspondence Bureau
Our Motto:
No- Ii. Tin. for q. Coed Msa to Come Aid Of the Party


n.a,ilrlaro M,rau II Pelilies,
Mhlir | do noi wish "a nix up ~ ths
paliiiral affairs ~ your laan ! svnii
suggest that i y.a i-.ails know Hhrh
You'Tr well ofi y0u sill srnd Col MI
tnslsr iiasklns 10 the legislature thl'
fall lie would make lnsi the Kind al =
speaker Ne want Ia III. hons- 81 irpfr'
s.ntaliyrs, Tie tanli make az the house
eommittt..s IN a May that would H. agtes
aide 10 Go,eBor Mead. tell you u y
going "a le highly essential that Nc have
the committees with III. doctor this see
slon, aud ralohrl iiaskins is one Of the
dtaiafs friends, ion people nersin !
think that Colonel liaskihs would intro
dnee a hlll io abollsh IA. municipal count
of iiraiilrboro aud lherrh, punish Judge
Gibson ior not supporting Dee,or Mead
The colonel Is mosi maganiinons man
Respectfully,
Bennington, Aug ~, q, h. u.
Colonel IIa.kin. v a lawyer and !. no,
inclined Ia mix up M polltlos. lie takes
bat little interest ia matters outside ct
he Law practice. The bureau understand
that he has been mentioned ~ Judge OF
the municipal court II Bfaitlcboro, hut
will decline ON the ground that there h
not riom enough in his oihee Ia accom'
mediate lhoes who would visit him.
Reiounsr Political RuIeau;
wish Ga engage IN the profession II
poliiirs aud dc.in 10 receive instruction
from master mind. Whom would you
recommend a. a tutor!
Truly your.
N,Wiane. Aug 81 ID.
You might address John Calvin. Mr..
Calvin i quite busy with the fall trade
Just al thu time. hut We imagine he
would he willing Ia give you mail cour>.
81 instruction II your friends would urge
him TO do -. Mr. Galyin's address j. still
llratilcboro
The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1910-08-26

II wonder what the teacher means about
the singing of my two daughters?"
What did he say?"
. HE said that Mamie's voice was good,
but Maude's was better still. Catholic
News.
The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1910-08-26

Not only to establish a reputation, but
to maintain it, is of the most vital i'm
portance to those who intend to make. a
livelihood from poultry keeping The
greatest sufferer is frequently the begin
ner; he rushes into the business without
due consideration and care, instead OF
studying the question carefully and OF
dealing only with recognized BREEDER
Feathered Life.
The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1910-08-26

T,,s,sa !, second, class matter. January =,
,aos a The pasi once al bratlehoi", W.
andsr The ael ~ Congress of March y le.P,
The Bridgeport evening farmer., 1910-05-09

position shows itself, as SO often house.
 keepers have found to be the case, dur ing the visit, the Golden Rule should be brought to mind, and the guests allowed
The Bridgeport evening farmer., 1910-05-09

rest would result in recovery, and then preparations for the expected event could be renewed, some minor items be- ing omitted if necessary. If the indis-
The Bridgeport evening farmer., 1910-05-09
INVALID'S FOOD SHOULD
 TEMPT THE APPETITE
Both in Taste and in Appearance Utmost Intelligence Needed
 in Preparing Nourishing Dishes and Attractive Tray

and then pour over some sweetened grape juice. Clam juice and egg-white make nourishing food. The egg-nogs are variations of the egg and milk com binations.
 Milk sweetened is added to an egg, and variety is secured by beating the egg without separating white and yolk at one time, and at the next time beat ing the white very stiff and pi1ing 1t on top of the milk mixture. Originally brandy was used for havoring; now one substitutes sweetened fruit juice. A combination of lemon, orange and pine apple is very good. Egg lemonade is refreshing and nourishing for any one who is hungry, but too tired to eat. Make a glass of rather tart lemonade and add an egg thoroughly beaten. The flavor must be just right and accord ing to the patients taste. Sometimes it is best to strain the drink before serv- ing, but some prefer to see the tiny cells of lemon or orange. A very thin slice of fruit on top of the drink is attractive, if one may be allowed to eat it, but not otherwise.
 Lemons and oranges are not always necessary in order to make refreshing drinks. "Ten miles from a lemon" is not a hardship if there is a stalk of rhubarb handy. Wash 1t and cut in thin slices without peeling; cover with boil ing water and set away to cool. Sweeten and add lemon or orange juice if con- venient. Tart apples can be treated in
The Bridgeport evening farmer., 1910-05-09

Break an egg into saucer and then slip 1t all at once into the ring. Place the pan away from the fire and allow it to stand undisturbed until the white IS of the consistency mentioned. Slip a strainer under egg and ring and trans fer both to a square of toast. Remove tue ring last. Eggs should be scrambled over water and are very attractive sur rounded with tiny points of bread, toasted dainty brown. One of the best ways of cooking an egg in the shell is to steam 1t for five minutes over briskly boiling water Another way is to cover the egg with boiling water and take from the fire; cover, and let 1t stand for six minutes
 Another dainty way of serving eggs IS to make a box of bread by cutting a thick slice and removing the inside, leav- ing the same thickness on sides and bottom. Spread with melted butter, toast delicious brown, drop in an egg and place Ill the oven till the white is set
 When one has learned to cook eggs and milk properly, the custards will not be tough and full of coarse holes or half whey. Cooked over water, whether soft or boiled, and with a very slow heat, they will be delicious.
 Junket IS valuable ally in invalid cookery, as it partly digests the milk and saves the stomach that much work. There may be difficulty in using it with pasteurized milk, because this is some times overloaded Milk tItat IS to be nsed 9vtth jts,rket mnst not be heated dboUe blood heat. The directions on the pack age should be followed exactly. An ideal custard is made by heating one half cupful of milk over water to blood heat. Add one egg well beaten and two tablespoonfuls of sugar. Cook till the mixture coats the spoon, stirring con- stantly. Remove at once, and add three fourths of a cupful of milk and one egg, which have been blended thoroughly. Flavor, and add three-fourths of a junket tablet, then, after mixing we'll pour into the glass in whic. it is to be served. All materials must be ready for use before the custard is begun, and there must be no delay after the custard
The Bridgeport evening farmer., 1910-05-09
Some, Beautiful Hearths

. The ironing, as before suggested, may be almost eliminated, only articles of outer apparel and tab1ecloths and nap kins receiving more than hand-smooth- ing. The washing should be done at different times, only the large pieces be- ing washed on one day, while the col- ored clothes should be attended to alone. If possible, however, I would advise sending the large and heavy pieces to a laundry, which will, I admit, flake it out of the clothes" Nevertheless, what is thus taken out of them, will not be taken out of the housewife who sends the clothes-and the body is more than raiment.
 And-if by any possibility could do it-I would simplify the summer work by eating i'll the open whenever and wherever I could. If I did not possess a yard wherein to spread my table, I should spread it upon the porch, and there I'd make believe camp out One doesn't expect all the luxuries of the refined home when camping in the woods; wooden plates are wholly allow able, and my "make-be1ieve" would allow me the same freedom and subsequent and consequent immunity from dishpan servitude.
 Anniversaries
 This article would not be compaske were I not to refer to the observance of Christmas and birthday anniversaries of children other than the one whose birth has made all birthdays sacred and worthy to be observed The Christ child's birthday should be above all else a day of gladness and goodwill, and this can never be the case where one goes beyond her strength or ability in enter taining or in the matter of gifts. Let us then exercise commensurate both in our preparation for and in selecting the articles themselves, beginning our work long enough beforehand to enable us to finish it before the last moment-or if the unforeseen occur, let us cheerfully drop the cherished, unfinished work, rather than to wear ourselves out trying to complete it. If our friends are worthy of our love they would infinitely prefer to have.us keep sweet in temper and well of body than to receive articles which have been made at the cost of our 0fuanimity or health, while If the cause of our work being unfinished lies in our own habit of procrastination, we ourselves deserve to feel the sting of seIf-disappointment instead of grievinR our families by unnecessary illness of fretfulness.
The Bridgeport evening farmer., 1910-05-09
Special Occasions

But, some will say, what of the spe- cial occasions-home-c coming days, we'd ding anniversaries, or a weddingday it. self? One must make special prepara- tions at such times.
 1 grant that in the way of providing an extra amount of food extra work is necessary, extra beds must be made up, and in every way more will be re- quired of the housekeeper when the family is enlarged for any reason, but if health is frai1,. omit the customary invitation to return home, unless 1t is understood that the visitors will do their share of the work which they make. As for the preliminary getting things in readiness for them, there is absolutely no reason why every room in the house should be subj to an overhauling, as is so customary; there is no reason why the pantry should be overstocked with rich cake and a multiplicity of pies. Instead, let us do our friends the honor to believe that they visit us not for our loaves and fishes, but for our selves, and that the home which Is clean enough for us to live in happily and healthfully, will be good enough for them without extra cleaning, and that our ordinary fare will be appreciated by those whom we delight to honor with our hospitality If, indeed, these friends of ours are accustomed to high living,
The Bridgeport evening farmer., 1910-05-09
HOUSEKEEPER'S PLANS
 MUST NOT BE TOO RIGID
Object of a Programme is to Make Work Easy. Don't
 Be Slave to Your System

mated all unnecessary "frills" from her housekeeping. Laundry work had to be done and by herself, save as occasionally
 her husband or possibly the boarder was able to give helping hand but she saved herself from utter prostration by separating her linen, washing the larger pieces on Monday when most rested by
 reason of the Sabbath, while the smaller articles were washed on whatever day was otherwise least occupied As for ironing, that was conspicuous by its be- ing almost omitted from her duties, sheets and pillow-cases, towels, under clothing, stockings, all being smoothed
 while yet damp from the line, and folded
 and hung upon the bars to dry, while
 only tableclothes, napkins-and seldom
 were there, any of these, paper napkins
 being used ordinarily = handkerchiefs,
 and house dresses and aprons knew what fat-iron was.
 As for sweeping and dusting, my friend laughingly stated that when the dust was too thick she drew the curtains,
 but the fact was that she did endeavor to keep the house really spick-and-span, yet when for reasons 1t seemed wise to defer the sweeping or the dusting, she most unblushingly did so, merely remark ing that as she Ejourneyed along she lived by the way" while the real c1eanli-
 ness of the house was so apparent that a bit of superficial dustiness was by no
 means detrimental to her real reputation as housekeeper or to the comfort and
 health of the family.
 After all, this was the secret of her success as housekeeper: the house 10ds cleanly, although not always picked
 up" Opportunities were dispensed with, also, in the furnishings of the home Bric-a-brac was but little in evidence, and papers were disposed of in con venient closet in orderly piles as soon as read.
 As for house-cleaning time, the little woman had none. Day by day, as time or opbortnnity or health permitted, closets were given their requisite amount of attention, and it is a fact that the pantry-the one room which above all others is most easily disarranged-was invariably ready for the closest inspec- ton, being immediately neat, although to my certain knowledge not cleaned" for more than one year.
The Bridgeport evening farmer., 1910-05-09

comes from the fire. nor should 1t be disturbed.
 All that has been said about the cook ing of eggs could be said of meat Over heated beef tea or beef juice are like the leathery white of egg. They should be heated over water. The most appefiz- ing way of serving raw beef is in sand wiches. The round of beef is good for this. Use bread at least day old, cut it in thin, even slices and remove the crust. Scrape the raw meat and spread on the bread like butter. Put the sand wich together, and place Tn hot oven long enough to brown the bread, but not cook the meat, which will be pale pink Spread very little butter on the toast and serve at once. Oysters call for the same delicate cooking, and they should be served as soon as the gills be- gin to ruff1e. An invalid often appre- ciates an oyster put on a square of toast and allowed to stay in the oven till the gills curl, and then served with little butter, salt, pepper and lemon juice Sweetbreads call for the most delicate cooking at low temperature.
 Fruits are valuable as part of the diet, and are usually preferred raw. Apples can be scraped, and other ripe fruiI can be reduced to a pulp and sweetened, then folded into the beaten white of an egg and served very cold. A few drops of lemon juice will keep the fruit from turning dark, as well as develop the flavor.
 Baked bananas are very good, and can be eaten sometimes when the raw ones are rejected. Remove a section of the skin, and cover the exposed fruit with mixture of two tablespoonfuls of lemon juice the same of melted bfffter and one-third of a cupful of sugar. Bake in a granite or earthen pan, and haste often with the mixture. Bake about twenty minutes or until the fruit is soft and of delicate brown.
 The white sauce mixtures give nour- ishing food. Trimmed down with hot milk and added to vegetable pulp, a cream soup results. Made little thicker and poured over toast gives cream toast, which is preferred by many to the plain milk toast.
The Bridgeport evening farmer., 1910-05-09

penetrate, thus obviating the necessity o daily attention.
The Bridgeport evening farmer., 1910-05-09

the same way, and tart jellies can be melted in hot water, then diluted to taste and sweetened Nicely Drowned toast can be covered with boiling water. and allowed to stand till cool, and the water strained and served A few pieces of toasted bread broken into bits and tdropped into bowl containing cupful and half of water and whatever stim- ulant is allowed, sugar to taste, little grated nutmeg or lemon rind, or both, gives the old-fashioned panada, which is both nourishing and stimulating.
 A variety of gruels can be made with milk that has been scalded but not boiled. The thickening is supplied by any starchy food like cereals or meals. Cracker dust is excellent, and any sort may be used, either toasted or plain. The advantage of the cracker gruel lies in the fact that the starch has received a more or less thorough cooking before being used in the gruel. The amount of thickening Is one tablespoonful of cereal or two of crumbs This is put into half a cupful of boiling water and cooked directly over the flame until the water is absorbed. One-half cupful of milk is added and the cooking finished over water. One-ha1f teaspoonful of salt is added before serving. The flavor IS varied by adding nutmeg, or lemon juice and sugar, cooking few raisins with the gruel, or beating an egg and adding at the last
 How to make good toast, and how to cook an egg perfectly either in or out of the shell, are two things known to a painfully small number of people. And yet both of these things are called for again and again in invalid cookery. Before cooking an egg it is necessary to keep in mind that a raw egg is more easy of digestion than cooked one and, consequently, that cooked egg should have as many of the characteristics of a raw egg as possible. For instance, a poached egg should have yolk that is not coagulated and the white must be tender and jelly-like and be like an opal in color instead of white, like china.
 Butter pan and also large muffin ring. Put the ring in the pan, and fill the pan almost full of boiling water.
The Bridgeport evening farmer., 1910-05-09

the very simplicity of the edibles which we offer will appeal to them, while if they, like ourselves, are plain livers, there will still be variety for them be- cause of the fact that no two people ever cook alike.
 That this may not appear to be merely talk" 1 venture to offer a bit of my personal experience anent the subject. In my early years as housekeeper, two sisters, school teachers, and, oddly, a mother and her daughter, finding them selves at one and the same time unex- pectedly able to take vacations, wrote asking if their 1ong-deferred visits would be desirable? If so, would I let them know at once, and, i'll each case, they would come the following day. De- lighted at the prospect of seeing my friends and knowing that might not telegraphed, Come at once" Then 1 sat down to consider.
 My husband was away on a business trip, and during his absence 1 had de- cided to move, the new house having been vacated sooner than we had antici- pated, and our goods at that very mo- ment were being unloaded.
 Visitors "Roughing It"
 To put the house in order was, of course, out of the question, so 1 am claiming no commendation for not at tempting the impossible. Rather, am stating the fact of my giving those four people the wholly true impression that I wanted to see them more than 1 wanted them to see an orderly house, and that I believed they cared more to visit me than house. And I was justi- fled in my estimation of their friendship, for never more delightful vacation was spent than that, and the five of us still refer to that fortnight when, in the heart of great city, we "camped out" Oh, yes, we did. We set up beds sufficient for our needs, and l did almost no cooking, but had plenty of milk and ber- ries and other fruits and cereals, and a semi-occasiona1 visit to a restaurant for a heartier dinner. And then after they had gone home, when 1 was rested from the labor of moving because of that lovely vacation which I had had, l did my settling" :. As for Special days, weddings and the like, it is safe rule not to attempt elaborate functions unless one has good health and fairly deep purse; in other words, one should "cut her garment ac- cording to her cloth" Yet even so, pn- foreseen contingencies are constantly arising, whether the entertainment or festivity be upon large or small scale,
The Bridgeport evening farmer., 1910-05-09

TUST how to furnish the most
 nourishment with the least tax on
 O the digestive organs Is the prob
 lem for the one who prepares the invalid's tray. No amount of good in tentions or unse1fsh endeavor can make up for lack of intelligence or skill in the selection and preparation of food. When it happens that one sort of food must be served again and again, nothing but the highest intelligence makes 1t possible to serve the too familiar articles as something new It is not always necessary or wise for the invalid to recognize his food A proper under standing of food values teaches that the same sort of nourishment is found in the white of egg and beef juice. This allows legitimate substitution of one for the other, or makes possible variety and attractiveness White of egg may be combined with water or milk and the patient not be conscious of its pres ence if few drops of lemon juice be used to mask the taste. When combin- ing uncooked egg and liquid for drink the two should be beaten with an egg beater or thoroughly shaken in tightly covered fruit jar At another time the egg-white can be frankly displayed by beating it stiff and dry and then piling it in an uneven mass in the center of a wide-mouthed glass. Put little shaved ice on top and bit of powdered sugar,
The Bridgeport evening farmer., 1910-05-09
Take It Easy

In itself this seems most reasonable, but to every housekeeper there come times when headaches or more serious illness, the arrival of visitors, important business, or possibly even an invitation to participate in some festivity, should be and is a wise reason for deferring the scheduled work of the day. It may be said that so to interrupt ones plan means hurry and confusion during the remainder of the week, in order to "catch up" with ones work. This is not invariably the case, but if so it may be that even in the ensuing hurry the work will be better and easier done because of the rest, or the fact that other more important interests than the washing it. self have been first attended to. Most certainly will this be so if we are culti- vating the plant of self-forgetfulness, the flower of serenity. "The mind is its own place"
 One of the neatest women I ever knew was also, possibly, the wisest and cheeri- est. Privileged to board with her during my teaching days, learned to love and honor her both for what she was and for her methods. The mistress of a large home, which circumstances decreed that che must care for unaided, she was in such frail health that taking a stranger into her family would not have been considered had not my need appealed to her. Therefore, it was that she efinli-
The Bridgeport evening farmer., 1910-05-09

to take charge of necessary duties, just as we would wish to do if we were guests. To refer to a personal recol- lection again, 1 will cite an experience 'of my own mothers. She was entertain ing large party, and among the guests was lady of some importance. when one of the unforeseen troubles arose, with the result that the cook and the second girl were summarily discharged, and the hostess acquired to a most dreadful headache. The lady referred to later discovered my mother trying to get supper, and promptly banished her from the kitchen, while she summoned all the members of the house-party to help do what was necessary.
 How more than foolish would my bracing ub and doing the work herself! And what fun the members of the house party would have missed!
 To Tighten the Burdens
 To make specific suggestions concern ing some of the ways in which labor may be 1essened when we are scarcely up to the mark or when company and courtesy demand our presence III the parlor rather than in the kitchen:
 The silver being washed and put away, the china may be packed in dishpan or tin boiler, covered with water, and left until the "more convenient season" Fruit desserts may take the place of made dishes, and all meals made more simple.
 Windows may be washed with the stream from the hose, and the same agency employed in cleansing the outer steps and porches.
 Stoves may be kept presentable by washing with soap and water, instead