davidaulloa/AmericanStories huggingface dataset:
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-16
HoUGHToN BREVITIEs.

r. T. McKeever left yesterday for
Boston.
]. A. Nestor OF Baraga is visiting
friends in Houghton today.
Mr. and Mrs. r. Martin of Boise,
Idaho, are visitors i'm Houghton.
Hibbing where ne will be employed.
Mr.. and Mrs Albert Ehlers left yes
terday afternoon for Buffalo on a short
pleasure trip.
The building of a fence around the
Amphidrome for the Copper Country
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-16
ToRTUREs OF PILES.
II Is Unnecessary to Suffer This Ter
ribIe Trouble.


Keen torture is the everyday lot of
the sufferer from piles.
And yet that suffering is needless.
Eagle Pharmacy. Calumet, Mich,
and Laurium Pharmacy, Laurium
Mich, will sell you Hem-Roid and
later return your money If it fails
We have sold Hem Roid that way
for two or three years and refunds
asked have been less than 9 per cent
We therefore recommend it with con-
fldence.
Hcm-Roid is an internal remedy
the prescription of DIR. J. S. Leon
hardt. 81 for large bottle. DIR. Leon
hardt Co. Station b. Buffalo, N. Y
Write for booklet.
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-16

The funeral OF Frances Marion. the
infant son of Mr.. and Mrs. William
Duffney of las Diamond street, who
died Wednesday. was held this morn
ing from the residence. Rev. j. Il.
Curzon officiating and interment at
Forest Hill cemetery.
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-16

Upon Our Shoe Department
i Is unnecessary for Ms to use much space for our
numerous customers we'll known that in both Ladies,
Chil,lren's Mems and Boys Shoes we have a com
pcte line Of the finest and best well the strong
at and most durable for men and boys as well as
Childrcn's School Shoes.
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-16
NAVY CHAPLAIN RErlREs.

Washington. ID. c., Sept 1G.-On
account of having reached the age linn
ii of sixty-two years Chaplain David
III. Tribou, the senior chaplain in the
navy, was placed on the retired list
today with the rank of captain. Chap
lain Tribou comes from Maine and
was appointed to the service i'm 1872.
Since 1905 he has been stationed at
the naval homo in Philadelphia.
The marriages of London last year
represent the lowest percentage of
which there is any record.
The San Francisco call., 1910-04-17

altogether for butter-making until last July
ana August. was nursing my husband
through spell of fever, and did not have
time TO use the patent process So l set my
wits to work and made up a way OF my
than the other. 1t also is churnless. 1t has
never failed, in spite of the fact that the
temperature was from 100 to Ia degrees all
tne time, and I was thirty miles from a
Mrs. ]. F. c. QMonkstown, Texas.
And there the story stops, after the
most approved style of popular serials.
al the most exciting part of the tale
But here we have no consolatory ITO
De continued In our next" We are left
In utter darkness with regard to the
original and successful churnless butter
process (unpatented). Will not our cor
respondent favor US with the particu-
lars OF her invention before the ther-
mometer takes a determined rise to-
ward the hundred mark? She would
have been moved to pity had she wit
messed the dismay with which the letter
was read again and again, and each
Sneet turned to see the reverse, and
the envelope sha ken in the forlorn hope
OF detecting somewhere separate leaf
marked Recipe for Churnless Butter.
am absolutely afraid to face the
indignant queries that will be hurled at
my innocent self by post. Yet l have
honestly revealed all I know or the
matter.
The San Francisco call., 1910-04-17

sweet herbs-parsley, thyme and celery
and add to the rest. Now lay in the
jointed chicken: sprinkle with couple
of tablespoonfuls of chopped fat pork
and cover with strained soup stock.
Of you have no stock on hand. buy
can of the brand of soup that costs 10
cents. heat and strain it and use.)
Fit the cover upon the casserole and
cook for an hour in a steady oven. Lift
the cover then and stir into the gravy
a tablespoonful of tomato catsup and
teaspoonful of kitchen bouquet. Lift the
joints. that the seasoning may sink to
the bottom. Cover and cook steadily
never fast-for another hour. Pour on
the gravy, thicken with Drowned flour.
boil up and return to the casserole. Let
all stand, covered. for five minutes and
send to table.
If you wish to have particularly
fine dish add a half can Of French
mushrooms
Chicken en- casserole is a favorite
dish in French restaurants. There
is no reason why the average cook
or housemother should not see ii
upon her own table at a moderate
cost, when poultry is in season.
These general directions should guide
ment of the dish with the French
name. After she has cooked two or
three things in it. she will learn
to vary materials and seasOnfngs so
cleverly as TO evolve dainty variety
out of unlikely odds and ends.
Scalloped tomatoes. cTeamed fish. a
hash of beef and potatoes-an are
The San Francisco call., 1910-04-17
Il Scientific Process

1 note query concerning the odor of
cooking cabbage, onions. etc.
attended a school of domestic science
at our state university. where our teach
er gave this information: Cabbages.
onions. caulihoWer. turnips, parsnlp&s, &
dropped into bubbling, boiling. salted
water to which a level teaspoonful OF
sugar has been added. Cover closely un-
cover the pot. and set back upon the
range where 1T will simmer, but never
boil. The boiling breaks the cells too
quickly and the volatile oils and ID vegetable
You lose with them all that is OF value in
these things. as food The tough tissues
remain. and everybody within several
have for dinner. The salt and sugar pre-
vent discoloration and help retain the
natural flavor. Use a perforated cover
cook all these vegetables without any
disagreeshle odor in the house. If you
is cooking too fast and regulate the heat.
where it cooks perfectly
Rice, potatoes and nacaronf must be
dropped into bubbling boiling water and
cooked rapidly until tender. You must
break the starch cells as soon as possible
washed and soaked overnight in cold water.
Let them come to boil in the morning.
drain, add boiling water and cook slowly
until tender before sailing.
they are cooked save for soups. 1t is full
of nourishment.
Try cooking vegetables as I have di-
rected. and YOU win be delighted with the
result Mrs. ]. d. T. CTriTnble, IT).
An epistle so full of valuable informa-
ton from beginning to end that | can
not afford to edit out a line. l intend
for one. to try the formula for cooking
what my granddaughter calls loud
vegetables" forthwith. We like tur-
The San Francisco call., 1910-04-17

~ ONE weeks ago 1 had occasion to
speak Of the complaint Of a cook
~ that she had not engaged TO 90
French cooking" said complaint
being based upon the daily soup-mak-
ing expected Of her in her new place.
Dr. Wiley is responsible for the as
serlon that until American women
learn to regard cookery as an art. and
Tot menial drUdgery. there is no hope
Of Improvement in the national cuisine.
I have been saying the same thing for
forty years. and expect TO keep up the
drearv. Cassandra-like singsong for the
remainder Of my natural existence. Such
a disheartening percentage Of our
housewives are welded 10 frying pan
and open roasters and single boilers.
that the intimation Of newer methods
Is a veritable alarm. An American
woman has heard from her youth up
that the French are a fanatical and
6nicky people. addicted 10 revolutions.
gulIlotines. frills and frogs. She SHES at
talk Of rOuX. soUfile. ragOut. saute and
casserole Explain as you may that a
roux is simply butter and -four heated
together into a smooth cream for thick
ening gravies: that a souffie is familiar
70 many as puff Of potato or other
vegetable OF cooked fruit: that a ra-
gout IS q highly seasoned stew, and a
casserole q covered bskedish OF crock
cry or metal, the French name con-
demns food and utensil. OId-fashioned
ways and names are good enough for
her. as they We're for her mother and
grandmother. Yet she travels upon
railways has telephone in her house.
studies French fashions; is dissatisfied
II she have not hot and cold water in
her kitchen. stationary tabs and a
wringer IN the laundry. and couldn't sup
port existence in a house where there
IS not a bathroom and all modern i'm
provements"
70 try TO uproot prejudice Of long
standing is like fighting wire grass in q
pasture or lawn. Our housemother will
be patient with one she should know by
now for her true friend. while we talk
together Of the utensil I would fain in
tr0duce into American homes for the
comfort Of all concerned.
it is g modest affair. even when made
Of FURNISHED copper. I bought the first
I ever twned in Paris a score Of years
ago. X was OF brown pottery. highly
glazed on the outside and unglazed with
in. The top had an ornamental handle.
and tho handles. Ike ears. projected
from the sides. Raised hgures in white
decorated the TOP and the dish itself.
Altogether il was rather a LIT OF bric-a-
brac than a kitchen utensil
have learned better since then. There
are several comfortable. durable casse-
roles in the pot closet. and in the china
cabinet a set OF six in miniature grouped
within a tray Of silver wire. They are
made OF English pottery in two shades
Of brown and highly glazed. Each
pipkin-shaped cup has IT'S TOP and han
Gle. They are the dearest little nesti
and as useful as pretty. For in these
we cook panned oysters after the fash
ion ] shall presently describe. The ap-
pearance Of the tray and the bonnie
pipi1incttes nestled within the wire rails
IS always hailed with JOY by the boys"
The San Francisco call., 1910-04-17

nicer when cooked IN the casserole
than if prepared IN the usual way.
One woman devised ''out of her own
head a savory. II odd. combination OF
cold sausage mixed with onethird
the quantity of fine crumbs. mOistened
with stock and packed into large,
smooth. tart apples from which the
cores had been dug out. Then the
apples were set close together in the
casserole. a little butter with water
was poured about them to prevent
burning. the top was fitted into place
and the apples were baked rather
slowly And they were goodi Why
not? We serve apple sauce with
roast pork and fry apples with ba-
con.
Don't be afraid TO make expert
ments ! have said that before and
recently. 1t cannot be drilled into
your mind too often and hard
Think of harmonious combinations OF
food as you think up colors that go
together. That Is one step. and a long
one. in the study OF the art OF which
our eminent chemist quoted just
now talks.
Buy a cheap. serviceable casserole
and write to me next month to thank
me. in the name OF yourself. John
and the boys. for advising the pur-
chase.
The San Francisco call., 1910-04-17
Pineapple Soume.

One can of shredded pineapple minced
gether on the stove and bring to a boil.
Add a box of gelatine which has been
dissolved in cup of water: When par
TALLY thickened (after cooling), but not
solid. stir in pint of whipped cream.
Serve very cold with whipped cream.
MISS BETTY (Laplace, I'D.
The misfortune you describe strikes
ne as peculiar. Do / understand that
the retained moisture affects the wall
papers all over the house? And are you
sure that the ruined papers are a direct
consequence Of the admixture of salt in
the mortar? l have seen whitish
streaks in brick walls, which l was told
were made by the salt worked into the
clay and which attracted and retained
dampness. / wish some intelligent ma
son or builder would write to us after
reading of our quandary, and say how
this may be. AS / look at it, the mil
dewed papers are an irreparable damage.
for which the clever workman is re-
sponsibie.
Your pineapple souff1e is so alluring
that I have filed the recipe for imme-
diate use in my own kitchen. We shall
try it tomorrow. We shall use the
grated canned pineapple, already pre-
pared. and not bruised by chopping.
Ny pantry shelves are never without a
goodly store of cans containing 1t.
The San Francisco call., 1910-04-17
Accepted Canning Process

THE Department q Agriculture, in
Farmer Bulletin No. SJs, date. Of
Instructions for canning vegetables and
meats by complete sterilization. Acting
upon these directions, ! canned green beans,
chard and tomatoes. None Of them spoiled.
There were about twenty quarts Of each
kind. They are as fresh in taste as when
gainered fresh from the garden
The process is simple. The cans are
boiled with the vegetables inside. they
may be steamed in a cooker. Set the full
cans IN a washboiIer with a false bottom
under the cans TO prevent them from break
ing with the heat. Fit the rubbers and
screw tops loosely. pour around them four
or five inches q cold water and bring 10 a
hOl. Keep this ID fer three successive
days. an hour a day After the last boil
ing. seal the cans securely II the contents
have sunk IN the cans. use a spare can TO
I'll up the others. Keep the boiler covered
while the process is going on,
The ot ject Of the method is to Kill the
bacteria as each brood hatches each day
of the three. You may boil the cans six
hours one day instead OF one hour upon
each Of three successive days. but this
method is not recommended.
I hope this may be OF use in the Ex-
communities and also where fresh meats
are out OF reach because Of the remoteness
Of markets. wish II were practicable for
this subject in each issue. / know that in
many homes the paper does not arrive
those TO whom the canning of vegetables,
fruits and meats would be OF most value.
SlIS- w ". AE-Sll. III
Your letter is OF value to US all. L
is also timely. although the season
for canning vegetables and fruits il
not quite here. The housemothe
may can meat for stews, fricasseeS
and soups as she can lay her han'
upon fresh meats. These should b.
seasoned in the cans If they are to b.
heated up for three successive days.
fail to see the expediencv of thus pro
longing the process. It would b'
more convenient to the cook TO maxi
one job of the business. and get th'
boiler and cans out Of the way
Your communication fits in well
The San Francisco call., 1910-04-17
On Cauiiare

tions:
l. What is caviare?
2 How and where Is it prepared?
s. How may of.e use it. especially in sand
wiches?
CONSTANT READER (Roaring spring).
You do not tell in what state YOUR
spring roars, but you belong to our
family by virtue of your constant peru-
sal of the Corner.
l. Caviare is nothing more nor less
than fish roe salted down. The best is
made from sturgeon. An old record
says: The eggs of a sturgeon, being
salted ana made up into a mass. were
nrst brought from ConstantinopIe by
the, Italians and called 'Caviare.'
Inc Dish IS of classic antiquity
Shakespeare intimates that it was a
uencacy unknown to the common peo-
pie. Fletcher tells US that 1t was slim
ulating- breeding choler." Colonel
Byrd, Of Westover. Va, inserts in his
curious WeStover MSS a recipe for
making caviare from the roessof James
river sturgeon date 1725).
Caviare Sandwiches.
Toast strips of stale bread lightly
and spread with this mixture:
Two taolespoonfuls OF caviare one
spoonfui OF lemon juice. a quarter tea
spoonful OF curry powder and the
same Of paprika Stir in a vessel set
in boiling water until hot before
spreading upon the toast. Law a hut
tered slice upon that on which the
mixture is spread.
You may cut thin slices of brown
bread butter them and spread with the
The San Francisco call., 1910-04-17
Celery Salad.
To a Mason or Builder

I set the daughters letter close to the
mothers, giving that of the older the
priority, as is but right.
When our house was remodeled, the
mason mixed salt with the mortar used
IN building the chimney, he said, to
keep SCOT from accumulating upon the
bricks lining it. 1 haven't noticed that
The salt has any effect upon the SCOT.
90 see. TO my sorrow that IT absorbs
ana holds moisture from the air and
runs our wallpapers. Can any of the
reaoers give me remedy? Not before
next Sunday" but some time before
housecleaning must begin
inclose two recipes which. I hope,
may be useful to some reader of the
Exchange.
The San Francisco call., 1910-04-17
II Overs Experience

think the trouble with "a. LIS" dyed
goods is due to insufficient rinsing The
material mater must be taken from the hot aye,
or wringing. When 1t has driRped away
all that will drop from it. rinse in cold
wafer until the water runs from II quite
free or color. speak from experience.
having dyed successfully sundry articles. in
Have you room for hint? II your ap-
pies do not cook as quickly as the pastry
when made into pies. It is good idea to
mince instead of slicing them when pre-
pairing them for the pie
LIB. OTTAWA, Canada).
:. A Canadian is trustworthy author
ity upon apples. Some of the finest IN
the world grow In that province. Her
mint Is apropos to the waning season,
The San Francisco call., 1910-04-17

nips; we are fond of Brussels SPROUTS
and caulifiower, and do not disdain cab
bage-eXcept while it is cooking, Should
the right with respect to the practical
bility of abolishing the pervasive odor
which is worse when it has cooled than
while 1t IS steaming, 1 shall trumpet
the glad tidings to the utmost of my
ability.
The San Francisco call., 1910-04-17
Brown Bread

Three and a quarter cupfuls Of brown
tablespoonfIis of sugar; a pint of sour
milk cream; one teaspoonful of soda:
a quarter of a cupful of cornmeal two
raisins Mix as for cake and bake in a
buttered pan in an oven that is not too
hnf hut q
The San Francisco call., 1910-04-17
Lirer DnmbLingS

You ask for a recipe for liver dumplings.
This 10 mine:
A German Recipe.
One and half pounds OF beecs or calcS
liver: two ounces Of beef suet: one minced
onion; one tablespoonful OF minced parsley.
Chop all these together. mixing we'll Add.
then, cupful OF stale white bread, soaked
IN water and squeezed very dry; one-half
or a grated nutmeg; one teaspoonful OF
ground ahspice: one cup OF -four IN which
a pinch OF baking soda has been siftedS
lastly. Two beaten eggs and salt to lasts.
This. made into dumplingS and boiled ten
minutes IN weak stock or IN salted water.
Is excellent. When done. serve upon q
platter garnished with onions nicely
Drowned in bacon fat. Serve sourkrout
with this dish.
The water in which the dumpIings are
cooked may be made the base OF soup. II
stale rye bread, cut into dice. be put into
a tureen and this liquor poured over II, We
have what the Germans call ''metzel soup"
i can give you other recipes for German
dishes II you want them.
Mrs. T. c. CNew York city)
Do not hold your hand, but send in all
the really good German recipes you
have. We have continual calls for them.
The San Francisco call., 1910-04-17

caviare paste as it comes from the can.
Lay a buttered slice upon the lower.
and press firmly together.
These are used as "appetizers'' be-
fore the serious business OF luncheon
or dinner begins.
The San Francisco call., 1910-04-17

when apples grow tough instead of mel
lowing This is especially true of what
are sold as cooking apples" They were
gathered, and they depreciate in sweet
ness and mellowness with keeping.
Mince instead of slicing them.
The San Francisco call., 1910-04-17
Water Stains

Please let me know what will take oue
water stains from green satin gown.
N N 5. (Philadelphia).
stretch the satin smoothly upon q
board covered with a clean cloth and
pin ii taut. Then, with your finger nail,
scratch gently around the edges OF the
spots until they are blended with the
surrounding texture. Work thus to-
ward the center of the stains. II you
are careful in the task and do not skip
thread. the chances are that the spot
VIII be so nearly invisible as not TO be
observed by the casual inspector.
The San Francisco call., 1910-04-17
Il GroUp of core~ea GzsSe~o/ec

and sprinkle over the liver when ar
ranged in the casserole. Don't omit the
potato balls. Strew chopped parsley
over all and pour in enough weak stock
of some kind to cover the liver.
If you prefer the flavor Of bacon to
pork, mince slices of breakfast bacon or
ham and substitute for the chopped rat
pork
Proceed as with the chops. cooking
half as long. Pour off the gravy and
thicken as before.
Rice and Liver Pudding en- Cas-
serole.
This is an economical way of utilizing
left-overs:
Work into a cupful of cold boiled rice
a few spoonfuls of hot milk in which
has been melted a tablespoonful of but
ter. Season the milk with pepper. salt
and a tablespoonful of onion juice. Stir
into u smooth paste and with it line a
well-greased casserole. The paste should
be half an inch thick at least. An inch
The San Francisco call., 1910-04-17

Each eater helps himself 70 a casse-
role. uncovers it and is regaled by the
whiff Of delicious steam that gushes
forth.
The conservation Of all the juices and
savorlness Of the Wand committed to it
is the crowning merit Of our casserole,
of whatever dimension.
Panned Oysters.
Cut slices Of stale bread to fit the in
side Of the casserole; toast lightly
and butter generously. Lay upon each
enough oysters to fill the casserole and
cover with oyster liquor seasoned with
salt and paprika. Put a bit of butter
upon each: wait to see that the liquor
is not at once absorbed by the toast.
leaving the oysters dry. If such be the
case, I'LL up with more liquor. Put on
the top and cook until the oysters ruff
le" If the oven be good, ten minutes
should suffice. Pass lemon with the
oysters.
Next to roasting oysters in their
shells. this method Of cooking them
best preserves the flavor of the incom-
parable bivalves. 1t is certainly the
easiest way Of cooking them to per-
fection.
Mutton Chops en- Casserole.
Trim off every bit of fat. Have ready
IN the frying-pan enough dripping or
other fat to cover the chops when their
turn comes. Before this, cook a sliced
onion in the hot fat to a fine brown.
Strain out the onion and just scar the
chops in the same fat. turning at the en6
OF a minute. All you want is to keep in
the juices of the meat. When the chops
are scared on both sides, lift them from
the fat and arrange in the casserole.
Have a hand about dozen potato
balls. cut with a gouge and parboiled
for five -ninHtes. Lay these about the
chops; pour in enough weak stock to
half cover the meat; season with pepper
and salt; cover and cook for an hour
and a half in a steady oven.
Tilt the casserole far enough to en-
able you to pour off the gravy, and set
the dish in hot water, still covered,
while you thicken this gravy with
Drowned -four, adding a tablespoonful of
tomato catsup. Boil up and pour back
over the chops Serve in the casserole,
closely covered
This is the simplest way of preparing
this good dish. You may vary it by add
ing French mushrooms (half a canful
VIII be enough). or. if you like the
flavor of tomatoes, cover the bottom of
the casserole with a layer Of drained
tomatoes; season with salt. pepper and
sugar; lay in the chops, season and
smother with another stratum of to-
matoes. Intersperse the potato balls
with the chops.
II you chance to have green peas left
from yesterday. they are pleasant
contribution to the dish
What remains of gravy and vegetables,
with bits of meat, should go into the
stockpot toward the making of scrap
SOUP.
Liver en- Casserole.
Slice the liver and scar it in fairly deep
fat after frying the onion, as directed in
the last recipe. Chop fat salt pork fine