davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1910-07-11
CHILDREN WHO
 LOVE WATER
And are Taught to Take Care of Themselves Don't Come
 to Grief
N intelligent and pleasing wom-

A N intelligent and pleasing won1- "A an gave her confidence to me ( recently when asked how it
 happened that everything moved along so harmoniously in her family of fine, wide-awake boys
 Well, 1 have always been their ar dent admirer, closely observing most, if not all, their dispositions; in rural pas times-as kind of companion Living almost six months of the year at a 'cabin,' on the margin of great lake, l have possibly instil1ed into them the spirit of-take care of yourseEves-but never nagged or continually harped up on the many dangers of the water. Nc restrictions or strenuous orders have been given to keep away from boats fishing, bathing and so on, being per fectly sure they would disobey-for they aUould not, could not resist the lakes tempting surface, so full of delightful pastimes They have almost lived or the water, knowing full we'll the treach- erousness, therefore, are alert in taking care of themselves. exercising cautious. ness and disobeying no orders, for there
The Bridgeport evening farmer., 1910-07-11

gins, and then follows Riggs disease,
 that great scourge of teeth, for which no remedy as yet has been found. Usu- ally. in spite of the greatest care, the
 teeth will loosen more and more, be- cause of the inflammation and the de- posit of tartar. Too much dependence Is placed upon the toothbrush in cleans ing the teeth. In the cases where the gums have -receded 1t Is impossible to cleanse the teeth thoroughly with the brush, for after brushing the teeth If one
 takes toothpick and passes 1t between
 them it will be found that many small particles of food remain. The tooth pick Is of great value in cleansing the teeth, and the hard orange-wood variety is the best, for toothpick should never be used a second time: A toothlp1ck will
 remove the particle of food and the soft tartar better than dental floss. After cleansing the teeth with the brush and whatever dentifrice is used, pass the pointed end of the toothpick between the teeth; then wind a wisp of cotton on the other end, dip 1t In the saturated solution of boric acid and wipe around the gums and between the teeth front and back; afterwards rinse the teeth thoroughly with the solution. Do this after each meal and the tartar will not collect, the gums will harden and we'll nigh perfect cleanliness will be obtained. A word to those who wear artificial teeth should be spoken. The same treat ment for them as just described IS neces- sary, first brushing them very thorough ly and then cleansing the cracks and crevices with boracic acid applied by means of the cotton and the toothpick
 Boracic acid is one of the best mouth washes that one can have, Get quar- ter of a pound of it and put it in pint bottle; fill the bottle with water, and decant 1t as required. Refill the bottle as needed as long as any powder remains
The Bridgeport evening farmer., 1910-07-11
TRELLIS FOR
 THE CLIMBERS
Can Be Made of Stout Twine
 with Narrow Plank as Basis

"O fasten strings from tn.
 ground to a fence or wall upon
 which one wants sweet peas,
 nasturtiums or similar plants to irvine. lay a narrow plank or scant1ing along the ground close to the roots of the young plants. Then the twine may be run from the nail or paling down to the plank, slipped under 1t, up to the next nail, and so on, forming as close a trellis as may be desired.
 The weight of the board holds the strings taut in all weather, and it also keeps the roots of the plants cool and moist, and protects them from the neighbor's scratching chickens, if they chance to visit us.
 It is well to start with good, strong twine, for plants and vines become ex- ceedingly heavy before the season is over, and weather tends to rot the best of cord, making 1t weaker as its needs grow greater. Of course, poultry wire Is the best possible scaffolding in a garden, but one cannot always afford as much of 1t as is wanted, and pegs pull up most provokingly just when the vines are heaviest and need strong support The narrow plank is the most satisfactory basis for a trellis that ] have found.
The Bridgeport evening farmer., 1910-07-11

were none enforced, and these days they are made happy, as standing on the shore mother watches them share with older and adept water-loving people i'll aquatic sports.
 Being a music teacher, further ques- toned this spirited woman as to their musical abilities.
 Well, at first they promptly objected i; however, gradually one by one coincided with my wishes that each should take up different instrument, the two old est, piano and violin. Thus noting my determination to have a little home band, they thought it capital idea also, and practiced interestedly, faithfully, and with a will to accomplish something worth while"
 This judicious mothers words are flew but mighty" in the management of her fine boys. F. L. R.
The Bridgeport evening farmer., 1910-07-11

butter in a saucepan, fry in it one chopped onion, then add two chopped tomatoes (frst peeled), then the cooked lentils; season nicely with salt, pepper and paprika, then add as much boiling water as will make the mixture of nice consistency put this into the center of the potato border and serve hot.
 Lenten Eggs
 Four eggs, one pound of spinach, one trufle, one heaping tablespoonful grated cheese, four tablespoonfuls thick white sauce, salt and pepper. Carefully pick and wash the spinach; cook it in boil ing water with little salt till tender, then drain, press and chop it. Season it nicely. Butter four sca1lop shells, put flat layer of spinach in each; on this lay a neatly poached egg. Cover them carefully with white sauce, which must not be hot. Sprinkle over the top some of the grated cheese, garnish with a little chopped truffle. Put the shells in the oven for few minutes to slightly brown the cheese. Serve very hot
The Bridgeport evening farmer., 1910-07-11
Fried Smelts

cessity of beginning early to correct troubles with the mouth and air pas sages in children. An eminent dentist recently presented a paper before the American Medical Association, showing how the malformation in childhood pre- vents the bones of the face and the nasal passages from developing as they should, thus distorting the whole skull and affecting the brain itself. It will make all the difference in the world with child's future life whether he breathes habitually through the mouth instead of through the nose. Parents should examine children, waking ard sleeping, and If they do not breathe with the mouth closed there is something wrong which should be seen to. In many cases the trouble IS due to growths called "adenoids," which occur In the passage between the nose and the throat. If the child's teeth are irregular and the upper or the under jaw protrudes, a dentist who understands the matter should be called upon to correct these deformities while the softness of the tissues permit the re-shaping of the mouth. It Is now contended that great trouble will arise from extracting teeth simply to make room for others; 1t de- stroys the proper articulation of the teeth and will deform the jaw. Instead, the arch should be widened so that the teeth will have room, and it Is surprising how easily the shape of the jaws can be changed in children.
 The teeth decay because they are not kept clean. If perfect cleansing of the teeth can be accomplished they will last through life In spite of the great est care the food collects between them,
 and its decomposition hastens decay and | causes the gums to recede, then the
 spaces between become larger and the
 amount of food which lodges between them greater; the loosening process be-
The Bridgeport evening farmer., 1910-07-11
Falmouth Salad
Rhubarb and Fig shortcake

Cook Brussells sprouts in salted water until tender; drain, and when cold cut into slices, then mix with half the quantity of cooked shrimps; sprinkle over each cupful tablespoonful of olive oil, two tablespoonfuls of vinega, one quarter teaspoonful of salt, dash of pepper, and let stand in cool place until wanted to serve. Cover with whipped cream and decorate the top with shrimps and lettuce When serv- ing, toss the mixture lightly together to mlngle.
 Taft Salad
 Dip tomatoes Ill boiling water an ir1- stant, then into cold water, and take off the skins and cut into cubes. Peel a cucumber and cube it. Remove the Spanish onion; then shred both Place in bowl, sprinkle over a spoonful of minced chives; then toss together with French dressing. Serve very cold.
 Simple Salad
 Boil radishes in salted water until tender; then slice. When cold, add to half the amount of boiled potatoes cut into thin slices shredded green pep per, one teaspoonful of minced green parsley, and mix with boiled salad sauce.
 Valatia Salad
 One bunch of young carrots cooked and shredded, seven cooked radishes sliced, one pared and cubed cucumber, a tablespoonful of minced clives Make nests of shredded cabbage, dispose the
The Bridgeport evening farmer., 1910-07-11
HINTS FOR THE LAUNDRY
Salt

Salt
 Salt is used in laundry work to fix colors that have softened and run into the washing water. It cannot possibly be used in the washing water, as it has the power of throw ing the soap out of solution, and would render the cleansing of clothes Impossible. l usually put in the rinsing water, which ought to be made rather salty; good handful ot salt to gallon of water is the aver age proportion. Salt should be added to the soaking water for handker- chiefs, as it loosens the mucus, and renders the washing an easier process. Salt and beeswax make rusty fatirons as clean and smooth as glass.
The Bridgeport evening farmer., 1910-07-11
TO LIGHTEN
 COOKS JOB
Recipesfor Salads and Desserts
 that Save Work and Fuel

are several arguments
 in favor of substituting the cold
 supper at nine o'clock for the
 hot dinner at six-thirty during the summer months In the first place, as far as the housewife and the servants are concerned, it 1ightens the labor con siderably. It enables the days cooking to be disposed of entirely during the forenoon All of the dishes described below are to be served cold-and they are only a few of the very appetizing
The Bridgeport evening farmer., 1910-07-11

-lO toil with song; to miss what
 one has earned;
 To kiss the hand that harms: A to fight and fall; Hard tasks! But who can, smiling. wait, has learned The very hardest lesson of them all.
The Bridgeport evening farmer., 1910-07-11
Crowned Fillets of Cod

Get thick piece of cod and skin it. Take the flesh from the bone, and cut into thick blocks about two or three inches square. Brush over with beaten egg or melted butter, toss in fine brown bread-crumbs, and lay on greased tin. Bake in hot oven for about ten min utes and serve with sharp sauce The sauce may be melted butter sauce, with little acid, such as lemon juice or vinegar. Oyster sauce or anchovy sauce are equally suitable.
The Bridgeport evening farmer., 1910-07-11
Jerusalem Artichokes
Fried Smelts

Boil two pounds of artichokes in milk till tender. mash and rub through a fine sieve. Add one cupful of cream, beat ing 1t well; beat up three eggs, add them with salt and pepper to taste, mix ing well. Put the mixture into a we'll buttered mold, tying a buttered paper over it. Steam carefully for one hour Turn out and pour thick puree round 1t. Serve with fried croutons In sum- nler this dish may be iced and served with a rich maYonnaise sauce.
The Bridgeport evening farmer., 1910-07-11
Spring Salad

Cook asparagus until tender, then drain and lay aside until cold; cut into inch pieces and add half as much tender celery foliage leaves, blanched ones only, minced; chop a handful of sour-grass and sprinkle over; then moisten with a French dressing; toss together lightly, so as not to mush the asparagus, mound on a cold dish and circle with hard cooked eggs. By using the celery foliage the flavor is gained and the usual waste is avoided If the celery has no foliage, then use the tender stalks cut into thin slices.
The Bridgeport evening farmer., 1910-07-11
Curried Sardines

One small can of sardines, a little flour, a squeeze of lemon juice, curry powder to taste, and fingers of toast Drain the oil from the sardines, thicken it with flour, season with curry powder and lemon juice. Place in small sauce pan and stir while it simmers for three minutes. Then put in the sardines, talk ing care not to break them, and let all get hot through. Serve on small finger shaped pieces of toast, and grate little hard-boiled yolk of egg on each.
The Bridgeport evening farmer., 1910-07-11

in a cool place until wanted to dress for the table. Never place lobster meat where 1t will freeze. Put tablespoon ful of this lobster meat in the lettuce cups and then cover with mayonnaise.
The Bridgeport evening farmer., 1910-07-11
COLD SUPPER BEST DURING
 THE LONG, WARM EVENINGS
Should Take the Place of the Hot SixO,Clock Dinner
 Through July and August

shortcake as given in the pineapple recipe, and over the top layer roughly place quarter of pound of marsh rnallows melted SO as to spread nicely. Or make boiled icing and pour over the marshrnallows, which should be cut into pieces; then flavor with vanilla and spread over the cake.
The Bridgeport evening farmer., 1910-07-11

trouble to imperfectly masticated food, and the majority have defective teeth. The man who eats in a hurry and bolts what he eats Is quickly recog nized among the number of these dys- peptics, but those who suffer from i'm perfect digestion on account of defective teeth have not received the attention which their cases merit; and often the underlying cause of the trouble Is not detected.
 The first process of digestion takes place in the mouth The food should be ground to pulp before being given to the stomach for its digestion. The purpose of this is two-fold Large pieces of food introduced into the stomach act as mechanical irritant to the delicate membrane of the stomach. The reason
The Bridgeport evening farmer., 1910-07-11

variations that can be concocted for the hot weather. They can be prepared in much shorter time than hot food re- quires, although some of the salad in gradients have to be cooked first, but
The Bridgeport evening farmer., 1910-07-11
Lobster Salad

Serve this salad in the small earth enware dishes lined with white which are usually used for cooking eggs Line the dishes with small, dainty, crisp let tuce leaves. Have freshly-boiled lob ster if possible, but in case such a one cannot be secured, then a good standard brand of canned may be used as substi- tute. Cut the lobster into small pieces and sprinkle with lemon juice, and keep
The Bridgeport evening farmer., 1910-07-11

fat to cook until the coating is brown
 remove them and drain on paper, and when serving, arrange on a hot fish platter, garnishing with sliced lemon or parsley. If the frying-basket is used,
The Bridgeport evening farmer., 1910-07-11

Devilled Crabs
 Use the proportion of twelve crabs for nine shells. After boiling remove the meat carefully. Blend together in a saucepan over the fire one heaping table spoonful of butter and one heaping tablespoonful of flour, then add one cup ful of cream or milk and stir till thick ened; then add one tablespoonful of bread-crumbs, the yolks of four hard cooked eggs that have been rubbed through a sieve, one teaspoonful salt, half teaspoonful of paprika, dash of red pepper, one heaping teaspoonful finely chopped parsley, half teaspoonful of lemon juice and the crab meat If the seasoning is not high enough a little mustard can be added. Wash and dry the shells and fill with the mixture j; round the top, pressing 1t close to the shell edge, so that in frying none of the fat may enter. Smooth the top with f1oured hands, brush over with we'll beaten egg, toss in fine bread or cracker crumbs. Put two at a time i'll frying basket and dip into deep smoking hot fat; cook just long enough to color a golden-brown. Drain on white paper and serve hot.
 Fried Smelts
 Do not have the heads removed from the smelts when they are cleaned. Wipe the outside of each fish with a damp cloth and then roll III seasoned Indian meal, then in beaten egg, and then again in the meal; lay in frying basket or place few in kettle of smoking-hot
The Bridgeport evening farmer., 1910-07-11

, this, as I have said, can be done in the morning.
 In the second place, it enables the family to enjoy the pest part of the long summer day. In fact, 1t Is an actual necessity where some of the mem bers of the household go in for games, such as tennis or golf, as they want to take advantage of every available minute of daylight, taking merely a sandwich and cup of tea when they come home from the office And in the third place, the eating of as much cold food as pos sible enables one to stand extreme sum- mer weather much more easily than if one devours lot of hot meat dishes. It would take a whole issue of this paper to give anything like an adequate list of tasty cold dishes. The average housewife is willing enough to give her family such a diet, but Is at loss for variety. Most women's knowledge of salad, for instance, is confined to let ftuce, endive, tomatoes and cucumber. The recipes given below serve merely as an illustration of the almost endless variety available during the summer. They will give even the youngest bride such hints as will enable her to exercise her ingenuity without over-exercising her husbands gastric juices.
 Rhubarb and Fig Shortcake Clip half a pound of clean figs with the scissors to form small pieces and add to one pint of rhubarb cut into small pieces; cover with half cupfu1 of sugar and just enough water to dis solve; then cook until the rfubarb is tender, but not mushy. Prepare the
The Bridgeport evening farmer., 1910-07-11

place the fish side by side in it and drop into the kettle of hot lard until the fish are Drowned.
The Bridgeport evening farmer., 1910-07-11
oothsone Cooling
 Nands

vegetables in the middle of each ssA add with French dressing; or naodsten the cabbage with thin mayonnaise and marinate the vegetables until wanted.
 Pineapple shortcaks
 Pare, core and grate or chop a fresh pineapple; strew with putverized suszr and let stand in cool place until fhe cake is made. Sift one pint of flour. half a level teaspoonful of salt and three level teaspoonf,11s of baleinR-pow- der together, then rub into this mixture two rounding tablespoonfuls of butter and work until the flour feels like meal: gradually wet with enough milk to make soft dough easily patted into greased pans, dividing the dough in two parts. Press the sides higher than the middle and bake Tn quick oven for twenty dish and spread the pineapple between each layer and on top. if for a com pany dish and whipped cream is liked, this may be spooned about the base and dotted over the top or piped through a tube, as illustrated
 Fruit Bavarofse
 Soak two level tablespoonfuls of gran ulated gelatine in half cupful of water. and when softened set the dish in hot water until the gelafine. is dissolyedf add one cupfu1 of rhubarb pulp cooked with sugar until 1t is like marmslade. juice of half lemon; set the dish in ice-water and stir until it begins to thicken; then fold in one and one-fa1f cupfuls of double cream whipped until it is very thick. Turn into a dish and set where it will chill and become solid. When ready to serve dip the mold in hot water second, then invert on cold dish and serve with sliced cherries over the top and cherry sauce made by thickening canned cherry juice with a little cornstarch when hot, and cooking until creamy.
 Fig Custards
 Cook quarter of pound of figs until they can be chopped to a paste and pressed through coarse sieve. Heat one cupful of water, to which add half cupful of orange juice and sugar to make very sweet. Stir in the fig pulp and then add two heaping tablespoon fuls of cornstarch wet to a thin paste with cold water; cook until transpar- ert Beat the whites of four eggs until stiff and pour the hot mixture on them, adding level tablespoonful of butter to it before taking from the stove. Beat until the eggs and starchy mixture is incorporated, then pour into small cups or molds. Set in a cold place and serve with plain cream or a custard sauce favored with little of the orange peeling grated.
 Pineapple and Rhubarb Pie
 Chop the fruits very fine and sweeten. Spread a layer in a crust-lined dish; then place over this cover made of the pie pastry rolled as thin as pos sible and yet hang together; spread an- other layer of the fruit over this and then fasten down pastry cover on top. Bake in moderate oven until the out side pastry is done. If the inner layer of pastry is rolled thin enough it viii have melted and with the juices formed thick jelly. This as an old-fashioned way of thickening the juicy contents of tart pies.
The Bridgeport evening farmer., 1910-07-11
TT T E digged his -a grave with
 hi is teeth"
 IS an old

Sdy IIIS- II was III tended to describe the man who ate inordi- nately and partook of rich and indi- gestible food, but 1t had and has a broad CT and deeper signih- canoe. Countless dvsDeDtics owe their
The Bridgeport evening farmer., 1910-07-11
Devilled Crabs

Decorate with slices of stuffed olives.
The Bridgeport evening farmer., 1910-07-11
MIDSUMMER DIET SHOULD
 HAVE A MINIMUM OF MEAT
What to Cook and How When Thermometer is High
 Vegetables and Fish

H MIDSUMMER cooking is being NH more wisely done now i'll many
 households than 1t used to be. ~ A There are still heads of fami-
Bisbee daily review., 1910-08-20

Since the publication in The Morn ling Journal yesterday of an editorial | in which this paper declared that the lday of the boss in the republican party was at an end and that the people in this territory were pre- pared to wage relentless warfare against the whole crowd of political despots. The Morning Journal has received assurances from many sources that the rank and file of the republican party is already en- listed in this political warfare to win.
 Unless the indications now ap- parent fail entirely this territory is going to undergo within the next few weeks one of the most complete political upheayals in it's history The paper is well aware that the lines have been well laid by the bosses to handle things to suit them selves, but 1t is of the opinion that when the time comes to count up the votes the houses will find that their calculations have miscarried- What few of them squeeze through and reach the constitutional conven- ton at Santa Fe will have undergone such a fight that they will be prac- tically shorn of power ana they will
 be unable to accomplish much if any thing in that convention. Moreover, the acts of every one of the dele
Bisbee daily review., 1910-08-20
Press Comment

gates in that constitutional conven-I tion are going to be closely scrutil nized by the voters of this territoryl and the delegates from the various counties will be held accountable not only for what they may do but as we'll for what they may not do. The mass for the people Of New Mexico must write that constitution and it must represent their views, otherwise this paper will stay with them in any action they may take as regards the delegates to that con vention in the political future of the territory and in fact in their accept ance or rejection of that constitu' ton.
 The Morning Journal does not ad vocate undue restriction on corpora tions or any other legitimate busi nesses; neither does it believe that these same corporations are en' titled to run the constitutional con vention. This paper believes in square deal for all concerned and the best way to get it at this time is to throw out of political pawel every boss in the political field 1T this territory.
 Such men as Andrews, Hawkins Fall, Luna, Spies. Van Houten ant their ilk, have started out upon campaign which is absolutely danger ' ous to the admission of this territor, to statehood.-Albuquerque Jourhal