davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1910-12-06
Fugitive Boston
 Boy Financier
BLAZED BRIEF PATH THROUGH
 NEW YORK SOCIALDOM.
MAY BE HIDING IN MEXICO
Cut Big Figure at Recent National Horse Show With Coach and Four He Did Not Own.

New York, Dec. 5.-It was just as easy for Robert E. Davie, the Boston boy fnancier, sought on a charge of larceny, to blaze a brief, brilliant path through the upper social Armament here as 1t was for him to astonish the SageS of State street at home
Norwich bulletin., 1910-12-06

A Corporation Called the l.. Law renee Weber Cooperative Booking cir cult has been organized which will have popular price theaters in all the lead ing cities, including Baltimore.
Norwich bulletin., 1910-12-06

There is Some Talk that Tammany Chief Murphy wants Judge Gerard for the United States senate and w. Ben ton Crisp to fill the vacancy that will be created in the New York court.
Norwich bulletin., 1910-12-06

A Uniform Divorce Law that will be introduced in the legislature of every state will be prepared by the National Reform association at the opening of its convention in Pittsburg.
Norwich bulletin., 1910-12-06

Myron J. Carpenter. formerly presi- dent Of the Chicago and Eastern Illi- nois railroad. and now receiver for the John R. Walsh raoads. will be elected president of the Chicaeo, Terre Haute and Southwestern railway the com bined Walsh roads, according to an anno 1ncement made by the reorgani- zation committee.
Norwich bulletin., 1910-12-06

Salvatore CastrilIo, who has been appointed Nicaraguan minister to the United States, left for Panama, whence he will porceed to Washington.
The Bridgeport evening farmer., 1910-12-17

There may be a dish Of Irish pota- toes. These the Southerner eats as does the Englishman, dry cooked, meaiy, the seasoning of butter, pepper and salt to be added at table to taste. l. you would rise in a Southerner's esti- nation never in helping pour gravy over his potato!
 To every good ordinary Southern dirl- ner there are usually four side dishes. Therefore, for the Christmas dinner we should find probably a dish of butter beans, possibly gathered from the gar den a-bors before the first light frost, and spread in the pods on the shelves of the storeroom, or perhaps a dish of winter spinach garnished with beets boiled and sliced. At Christine as time the gardens of the South still give of the kindly fruits of the earth to the thrifty gardener, so that there is little need of canned food on the plantation.
 The wonderful variety of pickles made by most intricate recipes some what take the place of the ever-pres- ent salad of the North. Salad is more particularly a supper dish in the South, for the hour of the plantation dinner. one must know, is usually about two o'clock, an almost midday meal. The salad for Christmas din- ner will be in all probability some lowed out and filled with chopped ap- thing wonderfully bright: apples hol- pie and celery in equal parts, with mayonnaise on top. These apples are served each in plate, their rcdness
The Bridgeport evening farmer., 1910-12-17
ADHERES
 TO ANCIENT CUSTOMS
More Strictly than Other Parts of the CountyEnglisb
 and German Rites-Roast Hog and Plum Pudding

nestling in the rich rcd of autumn leaves.
 Then desserts come, several and in courses; for are not all the children at the table, and has not each child Q sweet tooth?
 First the plum, pudding. How the children catch their breath as it "omes in! The old gl~S-A~. e>4 .4tler ni- most runs in full speed Hitb thu crowniug joy of the Christ.-as dinner. a anr1R Of holly gIlstens on tt3 tip top. and blue blaze covers the pudding and runs round and round the dish!
 The pudding tasted of and enjoyed. a bowl of charlotte russo comes, and opposite this is a bowl of shaking jelly, the delight of the children. With the shaking jelly is served the silly bub. To a Southern child Christmas dinner would be unrecognizable with- out it's shaking jelly and silly-bub. Then frozen cream served with white fruit cake, and richer black fruit cake.
 These delicacies partaken of the chfl- dren slip away from the table. not caring for the fruit and nuts that fol- low. They sit in huddIed groups on stairway, or in library corners talking oyer all the few Christmases they have known; while the elders finger over their coffee and think of the many Christmases they have known. Then follows the short winter afternoon, then the tree laden with gifts and finally the fireworks, which all the plantation negroes crowd to see.
 A "Merrie. Merrie Christmas" it n6 ways is on the old plantaxi0n
The Bridgeport evening farmer., 1910-12-17

and taste rather strongly of the or ange, also the acid should be just enough to give pleasing tartness; if it does not, dip knife in the acid, and what adheres will be perhaps enough to sharpen the paste. When you get it right (you must go by taste), break of pieces and make them into small balls, the size of hazel nut, fatten them a little and drop them on a plate sprinkled with sugar. These are the insides.
 Take piece of fondant, size of an egg (more or less as you are going to make many or few), put it in cup or small bowl, which set in a small saucepan of boiling water on the range. Lay a sheet of oiled or greased paper on your right hand; on your left have the orange balls. With a fork mash and stir the fondant as 1t melts till it is like very thick cream. If you leave it without stirring, re- member it will go back to clear syrup. Take care no water splashes into it. When creamy, bring it, saucepan and all, to the table; put it in front of you and drop in with your left hand one orange ball; take it up with your right on fork, give it 8 little shake to get rid of superduous candy, and turn 1t neatly on the greased or waxed pa per. You must be quick, for if the ball remains long in the hot candy it will melt; yet it must be covered with the candy.
 When all have been dipped once the candy, if not all used, will be getting too stiff; if it should do so before all are dipped. put the saucepan back on
The Bridgeport evening farmer., 1910-12-17

the fire. let the water boil and stir as before. Or you may need more; if so, tale fresh piece ard melt as before. The Once-dipped balls will be hard enough to handle if your candy was firm before you melted it. If you find it was rather soft and you had one part harder, by using part of each you get medium degree.
 Dip each ball over again: now you see they are pure white, shine, and if you have dropped them neatly, have the queer little twist, or curl, where the fork leaves them, seen on French candies of the finest kind. You may, if desirable, color the outside orange color. Add a drop or two to the cream before you dip the balls.
 Raspberry Creams.
 Add to a dessert spoonful of rasp- berry jam, enough confectioner's su- gar to make paste; if not acid enough to taste like the fruit, add a speck of tartaric acid. Make into balls, melt some of the hardest fondart you have in cup in boiling water. stir ring all the time; then add to it. drop by drop, red coloring to make 1t pale pink, and few drops of raspberry juice. if you have it; if you get too much of the last, you will find it di- Iutes your candy so that it will not harden as you drop the balls. Now dip them twice. exactly as you did the orange balls. Cream WaInuts, Almonds. Grapes, Raisins or Cherries.
 Melt a piece of fondant by stirring
The Bridgeport evening farmer., 1910-12-17
HOW THE SOUTHERNERS
 CELEBRATE CHRISTMAS
This the Great Festival of the Year Below the Mason
 and Dixon Line-Feasts for the Household
BY MARTHA YOUNG.

ing all the year for its hams, its streak-o'-lean and streak-o'-fat sides; the kegs of pickled beef and lambs tongues that stand in. it's corners are opened up, and the storeroom gives forth its ample supplies of jellies, pre- serves, pickles, sweet and sour, and home-canned fruits.
 Butter has been made and saved over all December, for there will be no churning in the Christmas week. All the cream that the herd can produce is given that week for silly-bub. for charlotte russo, for velvet cream or for freezing. Therefore, all the spring. house is filled with brown jars and bowls of butter, covered with damp ened linen cloths, to be pressed later into clover leaves, or acorns, or little round pats.
 Special guests have come long before Christmas week, and all these are busy with festal preparations. Some help decorate the cakes. Others cover pasteboard letters with sprigs of arbor vitae, for all through wide halls and rooms hang green notices: "A Merrie, Merrie Christmas" and the like.
 The young A ,le who are sweet hearting" volu to go to the woods for the long f.~-oons of wild smilax which will decorate every wall and stairway; for the holly rich with red berries that will sparkle in wreaths at every window of he great house; for the mistletoe, which will later be responsible for the culmination of many a love affair.
The Bridgeport evening farmer., 1910-12-17

flavor admits of the use of no other continent with the connoisseur.
 For the next course there is mayhap an oyster gumbo. thing unknown farther north than Alabama. For this gumbo young chickens must be dressed and jointed as for frying. These are set to simmer long over slow fire a slow, low, even fire-in a little oyster liquor. When the delicate meat falls in bits from the bones, the bones are lifted out; the soup rich with meat is made richer by goodly quantity of country butter; there is seasoning, little thyme, little thickeQing with file Ca Drowned flour pastel. Then just before serving dip in the oysters, to stay only long enough in the soup set for the first time to a brisk boil, to be bumped out to the init of their lusciousness. Pour into the great tureen and scatter on top little. very little, green curly parsley.
 Since two courses have been of these bivalves, the turkey, roasted to rich brown, is stuffed with chestnuts. IL is carved on the table by the head of the house. That is the Christmas custom; may it live foreveri With the turkey Is served rice. Rice makes its appear ance daily on a well-regulated South ern dinner table It is cooked so that each grain is distended to it's utmost possibility, and so dry that each grain "rattles in the dish." Let me whisper 1t: many Southerner gauges the so- cial status, reckons the ancient lineage of his newer acquaintances, by the cooking of the rice upon his table. In her secret heart the maiden of Iancjen regime would hesitate long and per chance refuse at last to marry into family that ate it's rice mushy!
 For this Christmas dinner there will be sweet potatoes balzed in their skins; no parboiling. It makes cold chills run down a Southern housekeeper's spine to hear of parboiling sweet po- tato. When baked rightly and baked long, the candy runs out of it's sweet ness in sticky streaks down the brown peel and the peel breaks cleanly away from the golden fruit of the earth within.
The Bridgeport evening farmer., 1910-12-17

and let dry overnight. Chop half . dozen burnt almonds and the same number of pistachio nuts very hno indeed, till they are almost powder. Mix on a plate with about a table, spoon of granulated sugar. You have now graveny looking mixture of. brilliant green, brown and white. Melt a tablespoon of fondant with half a teaspoon of water in a tiny saucepan: let 1t just boil and take 1t from the fire. You must not stir 1t, as for this purpose a clear syrup is wanted, not a creamy one. Dip one of the little rolls of nougat into the syrup, drop 1t on the plate, roll 1t in the chopped nuts and sugar till lightly covered (use a clean oiled fork to do this, not the one you dipped with) and then lay 1t on waxed paper; the white sub stance should just show through the green and brown; do the rest in the same way.
 GIaee Fruits (Freshl.
 Grapes and orange quarters are most frequently used for this purpose. al- though bananas, if to be eaten very quickly, are delicious; unfortunately, they will not keep many hours.
 To candy grapes is extremely sim- pie. Boil pound of sugar with a gill of water till 1t "hairs," then add two tablespoons of white vinegar try it frequently in ice water and when 1t cracks it is done. Dip Malaga grapes in this candy, holding them by the stem. You need only dip the grapes once, and the candy must be very hot, so that the single coat may 6a tt,f fS 1&f~ 1~x making hot two or three times; in as it is not boiled to so high q point as the candy for nuts.
 Another way of finishing Is to dip the grapes as before, giving them a very thin coat of candy. then roll them on platter covered with coarse, bright, granulated sugar; this covers them with small crystals, and If deftly done so that the coating is not to-
 orange Quarters.
 Orange quarters are more dificulU than grapes to glaze, from the danger of the juice running. Oranges in cer- tain stages, if either overripe, or if they have been frosted, cannot be successfully separated: and If unripe. the skin is too thick to be pleasant, Peel a fine, seedless orange carefully, removing all the white you can with- out breaking the inner skin; separate 1t into as many sections as the or ange allows. Look particularly at each and reject every one of which the skin has broken. or from which any juice exudes. Run . wooden toothpick into the end of each and lay them on a dish behind the stove or over the register to get warm and the skin dry. Then dip each one In the clear candy and stick them in the holes round the side of colander.
 The grapes will keep three or four days; after this they may seem good, but they will have shriveled within the sugary case. The orange quarters cannot be depended on for more than twenty-four hours. Y
The Bridgeport evening farmer., 1910-12-17

in a cup of boiling water; add vanilla to flavor, and stir till like cream; drop almonds, walnuts or fruit into it, take them out on the end of a fork and drop on oiled paper. If the candy thickens too much, return to the lire and stir till liquid again, remember ing that the candy must be always in a vessel set in boiling water, and as the water cools it hardens. When all are dipped once, give them second coat of candy.
 Chocolate Creams.
 Melt unsweetened chocolate in a cup over boiling water, add an equal quan- tity of fondant: melt together; flavor with vanilla, and if thick add one or two teaspoons of hot water. Dip any favored cente-S made from the fon- dant in this chocolate.
 Coffee Drops.
 Make extract of coffee as follows: Pulve-ize a tablespoon of coffee. Set small funnel in a cup. put the coffee in piece of fine flannel and place this in the funnel. Pour one-half cup of boiling water slowly through the coffee, taking care to moisten it all. The process should take place on the stove: gently press the flannel to get out all the extract you can, and then
 Chilled Almond Drops.
 Blanch cup of almonds and dry thoroughly. Boil a cup of sugar and one-Quarter of a cup of water till 1t hairs" then throw in the almonds; let them fry, as it were, in this syrup, stirring them occasionally; they will turn a faint yellow brown before the
The Bridgeport evening farmer., 1910-12-17

berried mistletoe surrounds a silver bowl of late roses, that very Christmas morning plucked from the garden. The bowl probably bears the coat-of- arms of the family in Old England. Much of the silver bears the family crest; it is old and quaint in form and carries the British lion also, hall mark of the silversmith who hammered it out by hand.
 Nothing appears on the table at the entrance of the diners except the Christmas greens 'and-the jellies and pickles! Jelly of the wild prairie plum! There will be other jellies, yell low field plum, apple, mayhap orange, but all will be somewhat sighted for the prairie plum, the most delicious meat jelly known. Even the cranberry sauce is disregarded for this best of connections of fruit juice, sugar and heat.
 Then the pickles! The long, green cucumbers: the melon mangoes in their richness of finely chopped cab bage, celery, tiny cucumbers, wee onions, seed of mustard and many spices and varied herbs; the gl cen bell pepper mangoes, rivaling the melon mangoes in richness and superseding them in delicacy; the watermelon rind sweet pickle, the peach sweet pickles, each perfect delight in itself: the rich crushed rose of peach flesh strangely transformed into a delicious ness as fine yet all dis5imilar to that of it's June lusciousness. And what Is this surprise to the palate, that taste that so tickles the fancy? It is a se- cret but few hands know how to im- part; it is brought about by just a sprinkling of celery seed over the completed sweet peach pickle.
 But to return to our dinner. Oysters raw for the first course They rest, those oysters, in their own polished shells; they are not the dainty, tiny blue points of the North, but-bear up, lovers of the wee bivavle, under the shock!-the fat plants of the Southern coast, large enough to be wrapped twice or thrice around the fork. A slice of lemon and a little salt is served with these. for the fneness of their
The Bridgeport evening farmer., 1910-12-17

sugar changes color; remove them in- stantly from the fire and stir them un- til the syrup has turned back to sugar and clings irregularly to the nuts.
 These are grilled almonds. You will find them delicious, as they are to al- ternate at dinner with the salted alm- onds. To make them into drops, pro ceed as follows:
 !. Chop them rather fine, mix them with an equal quantity of cream can dy and when we'll blended, it is gr1Hed almond paste. Form into balls and dip in melted fondant like the creams.
 To Make Nougat.
 Dissolve five ounces of the best white gum arabic in ten ounces of water (about twenty tablespoons). strain 1t carefully and put it, with 9 pound of powdered sugar. to heat in a double boiler. Stir constantly till very stiff and very white; it may take an hour or more. Add the well-beaten white of an egg, stir a minute longer, till well blended, and then remove from the fire, flavor with vanilla ana, add to it one poun. of blanched and chopped almonds and an ounce of pis- tachio nuts, also blanched and chop ped; mix well, press into a box and when 1t comes out cold, cut into bars, wrap each in a double wax paper and keep in an air-tight box.
 Sanded Nougatines.
 This charming trifie is made as fol- lows: Have the fingers we'll covered with powdered sugar and make roll of the nougat, a little thicker than lead pencil. cut it into inch lengths
The Bridgeport evening farmer., 1910-12-17
-oURTH OF JULY anu Washing I

WOOn n UT JOLI dHu WdSnluS- % tons Birthday pass almost un- v noticed by the Southerner.
 The 0 is perhaps only the incon venience of banks being closed for a legal holiday and the postoflce opened but for a few hours to remind one that --s.a nation is en fete.
 it is at Christmas time that the South takes It's holiday and makes its festival. It is the one great festival of the year, held from Christmas eve to Candlemas. Over the whole South, even where new customs rule, week Is given to merrymaking-"Christmas week." spend Christmas week." are expressions heard upon every side.
 Plantation negroes also do all their holiday making 'in de week." as they call it. Not a stroke of work but such as adds to the fun and jollity and feast making Is done in the week. The wise householder has & hog killing just be- fore Christmas. Not the great hog killing of the year, which falls later when frosts are keener and cold great CT, but inst a small killing which will furnish the household, the thirty or more guests, the plantation hands and "kitchen callers" with plenty of spare rib. hcckbone, sausage, scrapple, sousc, brain stew, cold tongue, fresh ham dsspised along into the week after the Week.
 4 stal,-fed beefiis butchered also for .ie holiday roasts. The snol ehouse is c'awn on more largely HOW than dur
The Bridgeport evening farmer., 1910-12-17

The Christmas dinner itself, it will readily be seen, is only one of a series of large affairs. When the house holds a score of staying guests, and when al the neighborhood is invited and ex- pected to drop in at any time for a week or more, the housekeeper will make but little difference in the menu for Christmas day dinner. Only there must be turkey, with beard as long as a Pasha's, and with growth to uphold the ample breast needed for forty good. smooth slices of white meat. He must have goodly legs, which, done to a beautiful brown, will be stricken off at table by one stroke for each from the carver. and sent at once back to the kitchen to be deviled. Spiced and seasoned, and heated with fire and peppers white, black and red, and enriched with drawn butter, and touched with mustard, the legs will return, accompanied by pair of small bird carvers, to be handed in turn to each guest, and therefrom will be cut piece of deviled dark meat.
 There must be plum pudding, of course. It Is brought on in a blue blaze. There has been plum pudding for Christmas day ever since the ad- venturous younger son planted his name and fortune in this new land and called his home after some old English homestead.
 There must be "silly-bub." For a week every available glass and goblet and tumbler, every champagne, wine and liquor glass has been filled with silly-bub. They stand in long rows on the sideboards and pantry shelves. being emptied and ref1lled as the airy substance, with rich fruit cake, is handed to each incoming guest.
 The table itself on Christmas day is thing of beauty. It reaches from end to end of the long dining room, for the least grandchild, the smallest cousin, must sit at table to share Christmas dinner with the elders.
 The white cloth glitters in striking contrast with the deep green of holly leaves and the sparkle of the red ber- ries. In the-center of the table white
The Bridgeport evening farmer., 1910-12-17

ding stick. It will soon begin to look like cream, and then get stiffer, till you find it necessary to take your hands and work it like bread dough. If 1t has been boiled rather beyond the right point, it may be crumbly, but persevere, work quickly, pressing it hard between the hands and it will soon become a smooth mass. As the one pound of sugar will not make much candy, you can put more on to boil, while you work the first. and if you have succeeded we'll with the first you can put on double quantity. When you have learned to boil sugar and to produce this white paste from it, you have mastered the grand diffi- culty. So leave the cream candy, or fondant, as it is called, till next day. It will keep for weeks, in a dry place, pressed into jar and covered with oiled or waxed paper"
 We now pass from the fondant and general directions to some of Mrs. Owens recipes, printed as they stand in her book:
 Orange Creams.
 Crate. on plate, the rind from an orange. which should have a thick, dark skin; when the yellow part Is all on, carefully remove every bit from the grater with a fork, then mix with it just a speck of tartaric acid; put into 1t two large tablespoons of con- fectioner's sugar and enough orange juice to make all into stiff, smooth paste. Less than teaspoonful will generally do. The paste should look like the yolk of a hard-cooked egg,