davidaulloa/AmericanStories huggingface dataset:
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26

In speaking of the trading Of Nc
Carthy to indianapolis by Manager
Connery, of the Hartford team the
North Adams Transcript says: Nc
Carthy is the pitcher secured from
the Boston Nationals last season,
when Tom Connery gold bricked the
Doves into taking Chic Evans" We
fail to remember an instance when
the Transcript hasn't gone ont of its
way TO say something nasty about
Chic Evans. Why, We can't imagine
Chic is a gentleman in and out of the
game. has pitched a game which is
the worlds record and has repeated
ly stood the Tunnel Diggers on their
heads In fact, in every game he
pitched against the Zylonite cOntin-
gent he made 'em look like 80 cents
and six nickels, at that Perhaps
that accounts for the grouch.-Hoos-
lex Falls Democrat
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26
Only Examination.

did you place your manuscript
mo; the editor returned It without
reading"
How do you known
Because he didn't accept It."
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26
PERT PARAGRAPHS.

Many a man who has married a
rich wife has found it very disappoint-
ing. The perverse creature wouldn't
stay rich.
Maybe II the government inspectors
would keep busy what is one mans
meat wouldn't be another mans poison.
In trying to determine which is
good trust and which is bad one the
innocent look on the face Of the off,
clals does not help you to decide.
Purchasing a flying machine Is the
only way some men will ever attain
wings.
Odd that some women who can't
drive a nail are so skillful with the
hammer.
1t is better to approach a man after
he has dined If you want to sell him
anything except a meal
A gentleman is one who has never
heard an old story before. A deaf and
dumb man is therefore the only true
gentleman
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26
Covers His Tracks.

Once things were on a different plan.
But here's the case today.
The ablest statesman Is the man
Who makes his getaway.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26

Jack Coney, the former Pittsfeld
baseball player who is we'll known in
this city, seems to be in line for ath-
letic coach at Fordham college to sue
coed Garyin who goes to Rutgers
CofIey is still in college but he is in
eligible to play because of the fact
that he was with the Boston Nation
ais last season. He has represented
Fordham on the diamond and grid
iron for several seasons and should
prove a good man for coach in both
departments of sport. He will coach
the nine this spring and at the end
of the season will Join the Indianapo-
lis club in the American association.
North Adams Herald
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26

Mich" Taylor who played with the
North Adams team two seasons ago
but who was with the Keene, y. H.
team last year has been signed by
Manager Flaherty Of the North Ad-
ans team for the coming season. He
will play in the outfield.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26

It is said that Cincinnati wants
Jimmy Dowd What for? Certainly
not TO pitch Hoosick Falls could
give Cincinnati a line on Jimmys
pitching that would be worth while
SO could Bennington Falls
Democrat
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26

This is Connie Macks opinion of
Shortstop Barry: Barry is of that
type of player who always does his
best work at the right time. / don t
believe there is an infelder in the
game who can handle a ground ball
like he can. He seldom allows me
to get through him, no matter how
mean a bound it may make. II was
Barry's injury. when he was spiked
by 'Ty Cobb that knocked us out of
the flag last year
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26
BASE BALL sUNTs
items Of Interest to Followers Of the
National Game

The difficulty between Manager
Flaherty of The North Adams base
ball team and Manager Curtin Of
Piusfeld over the holiday dates dur
ing the coming season has been ad-
justed. The two teams will play on
every holiday. the morning game at
North Adams and the afternoon game
at Piusheld.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1910-02-26
NOTED MEN BEHIND THEATRE
New Amusement Hall in Paris Back.
ed by American Financiers

Paris, Feb. 25.-J. P. Morgan, Hen
ri and James Rothchild are called the
principal hackers of the new theatre
completed in the avenue Montague,
off Champ Elysees.
The Bridgeport evening farmer., 1910-01-05
IFtlWEE

I said practically" the same thing, but in reality there Is difference. And the difference is between going along or the same dull level of doing things, or living lip to an ideal which demands conscien- tieus care and thought, with the desire always to do a bit better. than you dd the time before. Say what you will, there is something in 1lame," and yol, wih accept with better grace a "rechauffe of beef" than beef warmed i'll its gravy" [ The tendency of tic average American to waste, especially iil the matter of food, has been great deal commented upon, and there IS enough truth i'll 1t to carry the criticism along, instead of letting it be decently buried.
 I One reason for this waste is that, until quite recently, sufficient attention has not been paid to cookery as either science Or an art, and that very many house Keepers do not know how to make, the best of the materials which they have on hand, So they caa neither use ther, ti1enlseiyes, nor teach others their possi- Utilities. K Then, again, we Americans have ratll- er lavish notions ;1l regard to providing, and are apt to assert that "thc best Is none tao good for as; we don't want
The Bridgeport evening farmer., 1910-01-05

needed in almost every made dish. Like all other havors, this should be quite l unobtrusive, so subtle that 1t cannot be analysed; but 1t Is one of the most i'm portaut factors in seasoning that can be used, and 1t forms basis for all the other seasonings.
 You may know that you have achieved q distinct success in cooking when some one tells you that the, dish which you have prepared is perfectly delicious, but that the particular seasoning cannot be
 detected or defined. Then, indeed, you
 know that you have reached the acme of rechauffe preparation, an absolutely l correct proportion of favors, giving a rare composite" perfection of season. ling, when none can be distinguished above another, but all are blended into a perfect whole.
 First of all, tomato sauce is fayorite, as 1t is a commonly used sauce, with those persons who have a well-trained | taste in food, and one of the most useful bits of culinary knowledge is under standing how to make it. And 1t IS not "a difficult task, either, but it requires. as all successful cooking does, time, care l agd patience. Now get your ingredients together.
 You will use, for every half can of tomatoes, one crDfal of water, two cloves, two allspice berries, two pepper corns, one teaspoonful of mixed herbs | sage, rlarjoran1, savory and a bay leaf
 two sprigs of parsley, one tablespoonful of chopped onion, one tablespoonful of butter, one heaping tablespoonful of l rnstarcll, half q teaspoonftll of salt 1 and llalfJa saltspoouful Of white pepper,
 Put the tomato, water, spices. herbs and l parsley to boil in a saucepan. Fry the
The Bridgeport evening farmer., 1910-01-05

onion in the butter until yellow, taking care not to brown 1t or let 1t scorcl,, add the cornstareh to 1t, stir until the mixture of favored butter and corn starch IS perfectly smooth, then add 1t to the boiling tomato, stirring all the time until 1t Is well mixed. Simmer for ten minutes, add the salt and pepper and a dash of paprika; then strain, and 1t is ready
 In cold weather this sauce will keep a week or ten days, so while you are about 1t you might make an entire can Of tomato-doubling your ingredients then what you do not wish to use i'm mediately you can bottle You will use this sauce for breaded mutton or veal chops, for broiled fish, and to season your curries and other made dishes. It is convenient to have 1t OH hand, and 1t Is easily heated for use.
 Whenever you open can of tomatoes, If you arc to use only half the contents, pour the other half at once into an earthen dish, as the harm that comes to canned tomatoes is from leaving them in the tin, exposed to the action of the air. Taking from the can just the moment 1t is opened will usually insure good to- natocs, with all the flavor of the fresh fruit
 You had some roast beef left over from yesterdays dinner; you are quite sure you don't want it just cut cold i; what shall you do?
 Slice your meat quite thin. Put about a tablespoonful of butter, or clear beef dripping, into a saucepan, and when it IS hot brown it i'll tablespoonful of chopped onion. Skim the onion out, and just heat the slices of meat through in the ouion-aayored butter: t will take
The Bridgeport evening farmer., 1910-01-05
SEASONING IS HOST
 IMPORTANT FEATURE
Acme of Good Cooking is when Seasoning not be
 Detected or Defined

barely minute, and won't tougfen the meat fibre. If you use the dripping in- stead, dust the slices with salt before browning. Remove the meat from the saucepan. ono hot. platter, and pour into the saucepan the gravy left from the roast;' dilute with little boiling water, from quarter to half cupful, according to the amount you have; let 1t just come to boil, season to the taste with salt, add two tablespoonf1ls of Worcestershire sauce, and pour over the meat on the platter. If you wish to make the dish specially ornamental, you may put border of mashed potatoes about the edge and set it for moment onto the grate in the oven to brown.
 To vary this, you may omit the Worcestershire sauce, using in its place half cupful of tomato sauce
 To make still another dish, leave out both sauces, season quite highly with salt, pepper, dash of paprika and a tablespoonful of lemon juice, and add half can of mushrooms Let it simmer, after the mushrooms are in, about ten minutes. Add the lemon juice last of all.
 Here you have three ways of warm ing beef in its gravy, any one of which is delicious.
The Bridgeport evening farmer., 1910-01-05

warned-over stuff things frst-hand for us, Il you please!''
 If you should ask me what, from my standpoint, l consider the underlying principle of successful made dishes, l should reply without hesitation: Sea- soning first, seasoning last, seasoning all the time. There is the secret in nut shell. You can vary the same disli in- definitely by change il, the seasoning, ard serving 1t in q different form.
 There arc certain things which should always be found iE well-stocked pantry.
 Ir.i is not enough to provide the usual list of -four seascrs,' the salt, pepper, vinegar aid mustard; there should also be Cayenne, oile of the most valuable, and, wlicrls properly used, healthful, of al the list of condiments, and its more delicate sister, paprika; celery salt. to be used when fresh celery is not obtai'lable celery extracts for brown soups and gravies; Worcestershire sauce, curry powder, horseradish, tomatoes, onions,
 and, above all else, herbs, sage, ssavory,
 mar cram, thyme, basil, r,le and bay
 L. With this list of seasoringss you can cook all the year through, and have something varied in the way of flavor. For those who have not the facilities of raising their own herbs, I would ad- wise buying them in punches or packages from the druggist, rather than trust to
 the. ground herbs put I'D i'll boxes. Also
 buy your bay leaves at the druggists Only a small quantity will be needed at a time, as you will probably never ne cai.ed apo,l for more than one leaf Ill dish for an average-sized family.
 wonder how s.lat1y oi you understand the value which the onion has III deli cate, palatable cooking? Really it ;s
The Bridgeport evening farmer., 1910-01-05

Suppose we try a curry of mutton. From the roast or boiled leg of yes terday's dinner cut some nice slices, just as you cut them from the beef for the rechauffe. Take couple of slices of clear, fat salt pork, cut in dice and try them slowly out. When the fat is we'll extracted skim out the pieces. Chop half an onion ard brown in the fat, sisimrning out as soon as brown. Mix half tca- spoonful of curry powder with heap ing tablespoonful of four, stir them into the hot fat, and whcIi they are we'll mixed and free from 1rmps, pour in cupful of boiling water and stir until smooth sauce IS tie result. If too thick, add Ettde more water. Lay the slices of meat into this sauce and heat through, then put ttesn onto hot platter, add to the gravy a clpful of tomato sauce. let it boil up once then turn over the meat. Make a border of boiled rice. and # is ready to serve If the sauce needs bit more salt add 1t after putting in the tomato. 1lF sea
 If any of your family likes the sntce hotter. you may use more curry powder
The Bridgeport evening farmer., 1910-01-05
Simplicity and Grace
SPLENDID DINNERS CAN
 BE MADE OF REMNANTS
How to Provide Tasty Dishes and Avoid Wasting Good
 Food

HROBABLY nothing puzzles the
 @ young and inexperienced house.
 keeper so much as to know what
 to do with the remnants. There will often be left on the table a bit of meat that doesn't seem large enough for any practical purpose, and yet it is so nice that her conscience won't -l- or sfouldn't-let her throw 1t away. s- o What can be done with it?
 We'll, there are ways in plenty. A certain young housckeeper, one day evolved a particularly nice dish cut oi her ingenuity and some remnants.
 At luncheon her husband praised ii and asked what 1t was made from.
 Chiefly from my brains" was the laughing reply sk @ We'll" said the appreciative fellow 'I always knew you had ,,ral1s in plenty but never before realized how delicately favored they were"
 Picked-up dinners" as they arg called in blunt English, are by no means an unimpornnt feature Tn the econornie: of housekeeping. If you want to cal them by more attraciivc name, y5u car speak of them as recfarffSs, and while practically the same thing, it doesll'; soasid quite 50 niakeshifiy. sH
The Bridgeport evening farmer., 1910-01-05
New Russian Lace Yelling Ladies' Boots fer Winter Wea
 Hair Ornaments
Q Q C0

The cording spaces of Ottoman Royal
 vary in width The material IS light
 and, because of the nohair mixture il
 the weave. uncrushablc and has a silky
 luster. Mohair fabrics have stood the
 test of many years and require no argu- rnent in proof of their good qualities.
 Velvet Tvclvetecr and panne will be used for costumes and outer garments. They are shown i'll the new cloths shades and are supple and light in weight. In ity of stripes, but liere the stripe is not in the weave, but is formed by cutting down of the pile, forming hollow stripe line. When the Bedford cords are separated ny narrow serge-weave stripe, as in this fine all-wool fabric, the lengthwise
The Bridgeport evening farmer., 1910-01-05

These tinse1 threads are soft and pliable as annealed wire-tape, and work as easily as silk, without dancer to the net background or rendering the band-trin1- mirg stiff.
 Braiding directly on the garment, a form of ornamentation that became -vefy popular during the later part of the sum- nler, has had pronounced influence on braid trimmings. They have taken on much more of handmade individual ity. Fine scutache and satin cords en- ter into them and the designs are ar ranged to have quite very open effect, The cloth of the garment shows through and adds to the braiding illusion. Straight-edge finishes are generally though not always the rule.
 Petals of daisies are worked in satin
The Bridgeport evening farmer., 1910-01-05

hair, however, requires classic outline of features; so notifications must
 be arranged to suit irregular features. Small puffs and separate braids make the becoming arrangement of the hair a much easier matter than if all one's own hair is used Except for the grati- hcation of a personal pride, long and thick hair is more burdensome than necessary. The appropriate hair orna- ments are variations on the Grecian hllet or suggestions from that source. These are readily made on foundation of ribbon wire, covered with satin or ribbon. Several models are shown here, A hllet of braided ribbon is shown on the first example of hairdressing. This type is suitable for young girl. The
The Bridgeport evening farmer., 1910-01-05

stitch with a fine, flat tinscl thread or tape. The tiilsel is a deep, brilliant metallic blue i'll color, and the effect, on the fine black Brussels net of the ground is very rich. The clusters of flowers arc divided by diamond lattice, worked on the net with bug,e beads of the same blue shade. The fashionable colors of the season are nlarvclously well repro dllced in both the metal threads and the glass buglcs Self-colored trimmings have much richer effect than have marked contrasts
 Fashionable Dress Fabrics The cross-cords will be strong nov city feature in dress fabrics. A 44-inch wide Ottoman Royal shows pro- nounccd cross-cording. The fabric is
The Bridgeport evening farmer., 1910-01-05

hair is parted and slightly waved on each side, then drawn closely to the back, where it is arranged in two braids that are pinned rather close to the head. The hllet crosses the front of the head, rather like coronet braid, and ends with 3 large ribbon rose at each side.
 Profuse Bugles and spangles
 Bugies, spangles and jewels are used profusely on evening dresses. There Is more of band trimming used than elaborate, made garnitures, the applica- ton and shaping of the bandings being left to the dressmakers' skill and taste. different , metallic o colors, are employed I in the manner of embroidery silks.
The Bridgeport evening farmer., 1910-01-05
broadcloth and the serge weave!

ing broadcloth and the serge weave3
 For Tailored Costumes
 The narrower cut-stripes on chitforj velvet have some of the appearance of corduroy, but the velvet pile IS hatter' and the cord between stripes not so rounded With both lengthwise and cross-over stripes sharing popularity, it should be easy to make selection that shall be becoming to tall or short fig- costumes with moire collar and cuff facings.
 Tussah Royal, the crisp and silky mo- hair mixture, is woven in Bedford or lengthwise cords, as well as the cross over cord stripes. This interesting dress fabric is produced in ilurnbsnpf colors.
The Bridgeport evening farmer., 1910-01-05

A d C C i d C q change in tyl e seems best intro- duced through the medium of eve ming dress, and is, somewhat Ia t er, accepted for street costu1ning.
 T h e la s sic trend in costume must naturally be accompanied by the same sugges- tions throughout the toilet. Hair dressing shows the change most de-. cidedly. The hair is dressed low, in some instances in the severe Psyche knot, with which some of us were familiar probably twenty years ago. Classic simplicity applied to the ar rangep1ent of the
The Bridgeport evening farmer., 1910-01-05
CONCENTRATIONS PROFUSELY USED
Bugles, Spangles and Jewels Freely Employed on
 Evening Dresses

cording gives decided striped effect
 even to one-toned goods. This ma terial is well adapted to the more elab- crate type of tailored costumes, -replac-
The Bridgeport evening farmer., 1910-01-05

mohair and wool, in mixture that is light, but firm and durable This is an excellent material for mourn ing wear.
The Bridgeport evening farmer., 1910-01-05
Becoming Grscian Hairdressing for Girl.

drawn perfectly smooth and flat; no tucks to give it the appearance of an ornamental addition to the dress. This net, by the way, is. great beautiher of thin neck or arms, giving them an ap- parent smoothness and roundness that they are often far from possessing. The opening may be cut V-shape or, some what newer this season, square. No standing collar is worn, but the upper edge of the net, if used, is concealed under a string of beads or a dog-collar of silk or velvet ribbon.
 Simplicity and Grace
 Simplicity and grace of outline are the principal features essential founded upon the classic dress of the Creeks
The Bridgeport evening farmer., 1910-01-05

our thoughts. This is also the time of party-going and party-giving, when the need of at least one suitable evening dress is most insistent. It is an oft-told tale that good dressing depends more upon sense than dollars, unAp judicious planning rather than ezDe amount of money expended. The first principle of this planning is the right dress for each occasion, and this system may be carried out equally we'll in cot ton-print, Danish cloth, serge and ser pentine crepe or silk null as in fine linen, broadcloth, velvet or chiffon. The style iii which 1t is made stamps the character on the evening dress, pracc- tically regardless of the material. It should always. have real or simulated open. cut at the neck. This need not necessarily be deep or wide enough to call "a low-cut gown, but it should draw a decided line separating it from sug- gestion of yoke, .guirnpe or chenisette. Theresfs just one concession to protec- - and personal prejudice, and that
 1t the cut-out may enclose one or
 Payers of fine net, but 1t must be
The Bridgeport evening farmer., 1910-01-05

~ IFT-MAKING is not the only 4 topic at this season, though TT naturally it absorbs much of
 our thoughts. This is also the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-03-27

flooring of the second floor and only stop
ped when my arnpts reached the floor.
In my struggle 10 ext:icate myself from
this position / got d hold of the strong
cross beams and was wor King up nicely
when under the flooring ! found an old TIN
pan full of gold coin when j fished 1t out.
| never did know how much there was,
for the other kids all made dive for the
pan, and its contents were divided accord
ing to the strength of the boys and the
size OF their fists. / took s.io in my two
hands when 7 went running into my
mothers kitchen 10 tell her about 1t. Tire
other boys would never tell what they
really get. The whole town was talking
about il in less than an hour, and / was
SO happy over my luck that the people
just naturally started calling me Happy
Jacl<,' and I've been carrying the nick
name from that day"
VALESKA SURATT'S WHOOPS.-In
"The Girl With the Whooping Cough" Va
leska Suratt is called upon throughout the
play to initiate fits of coughing. 1t is not
the cough of Camille. but the better
known variety. namely, whooping cough.
After rchearsing for several days Miss
Suratt was surprised to learn from an
eminent physician who attended the re-
hearsal that she was coughing "all
wrong" She asked the doctor to DEM
onstrate and to correct her, but, not be-
ing an actor, he was unable to do as she
Suratt to visit the hospital at which he
practiced. where, he said. several very fine
specimens OF whooping cough were being
treated. This the actress did. With the
physician at her side she gave the SUBJ
ject careful scientific study.