davidaulloa/AmericanStories huggingface dataset:
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

The Texas horse has carried the
pack of the pioneer, pulled the stage
coach in early days, herded the cattle
on the plains, and while bringing for
ward the civilization of the country
has lifted himself from broncho to
a thoroughbred. He pulls for Texas
stronger than any other animal.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

The house committee wants to know
why Frank B. Kellogg drew S45,9l71S
in fees for prosecuting the Union Pa
cifc and STANDARD Oil. while he was
acting as counsel for the steel trust.
Evidently the committee doesn't be-
lieve he could serve both the trusts
and the people faithfully.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

The June crop reporter issued by
the federal department of agriculture
reports 33,41S,OOO acres of cotton in
the United States, and of this acreage
Texas is credited with 1O,S5O,0OO We
have approximately one-third Of fhe
cotton area of the United States and
10 per cent Of the world acreage. The
cotton condition in Texas is reported
at 1O5 per cent as compared with last
year, and the recent rains in the cot.
ton districts of the state have bettered
the condition of the plant
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23
Too Willina.

SAY. Frost. lend me your razor. win
you?"
"Gladly"
"Oh, If it's ms dull MS that don't
want It. -IIousekeeper
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

If the opponents of Governor Col
quit can't find any stronger man than
former Governor Campbell to pit
against him we may as well consider
Colquitt renominated and reelected.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23
Always.

Agent - This speedometer will en-
able you TO know how fast you are
going. Otto Feend-I don't need one.
Ny bank balance tells me just as well.
Life.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23
CONTRIBUTED BY COMM ERCIAL
SECRETARIES ASSOCIATION.

The preliminary statement of the
results of the thirteenth United States
census of manufacturers of the state
of TeXas for 1910, bureau of census,
shows 1888 establishments with to-
tai capital of $2l6,S76,OOO making an
average capital of $4,000 per estab-
lishment. The cost of materials used
in 1909 was $17S,179,O00 and the aver
age cost per establishment was $780,
900 The value of the manufactured
product used during the year was
$272, $4,000, which is an average of
$4,000 per establishment. The value
added by the manufacturers was S94.
7170O0 The salaries and wages paid
amounted to $4S,775.000. The number
of officers and clerks was 9S49. and
the number of wage earners during
the year was 70,229. We have a horse
power of 1881, and the average
horse power per establishment was 20.
The capital invested in manufacturing
during the past five years shows an
increase of 81 per cent; the cost of
material shows an increase of 50 per
cent and the horse power "a per cent.
Texas is making rapid progress in
the development of her manufacturing
industries, but looking on the other
side of the ledger we find the Texas
farmer still hauling $1,200,000 of raw
material to the foreign factory per
day. Texas needs more factories.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23
Not Edible.

Him-Are you fond of la Boheme?
Her-I don't know II depends alto
gether on what kind OF dressing yo'
put on it-Toledo DladeI
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

Envy. like fame. blackens that which
Is above itand which 1t cannot reach
Virgll
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1911-06-23

Subscribers win confer a favor on
the management by telephoning the
office promptly when carriers fail to
deliver the paper. or when change OF
residence occurs.
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29

bolt upright in his high chair with no
sign of weakness in his straight, broad,
lutte back. On his first birthday he
held himself alone on the cIothesl1ne.
as appears in the Illustration AT four
teen months he had sixteen beautifully
shaped and well-placed teeth. AT this
time he had mastered the art of creep
ing, and this he was encouraged to do
to his hearts content. Every day he
splashed like a veritable amphibian in
his bathtub, devoid of any trace of
fear.
-, By taking advantage of traits which
are his natural endowment, his devel-
opnent has been guided along every
line which has appeared to hold out dis
tinct elements of advantage to him.
Thus, as ne developed a tendency to do
stunts he was encouraged, not to
show off, but to make these part of
his play. This policy has been per-
sisted in, and at year and a half he
had acquired somewhat elaborate re-
pertoire of calisthenics as a part of his
play, introducing them whenever the
notion occurred to him, usually many
times a day Thus the energy which
his big lungs and perfect assimilation
of food furnish him find an outlet which
makes for still further upbuilding of
the body. Just here it may be added
that from the beginning he has spent
out of doors very much time in addi-
ton to his morning nap. Every pleas
ant day his grandmother has wheeled
him abroad, morning and afternoon in
summer and at least once a day in
winter.
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
FRESH AIR FOR THE BABY
How Small Developed
by Keeping Him Out of Doors
Be Well Wrapped
By w. B. THORNTON

only the doctors sanction, but his en-
thuslastic Endorsement. In January the
thermometer dropped until it threat
ened to burst the bulb. Then one morn
ing, at the usual hour for Baby's nap,
1t registered 20 degrees below zero, and
Grandmother's courage was shaken.
But Pater said, TRY it, and out Baby
went, warmly wrapped, hooded so that
naught but his little face was exposed,
ana this protected SO far as possible
Every little while Grandmother ran out
to see that the dot of a nose was not
getting nipped or the cheeks pinched.
And Baby slept, quietly, comfortably,
his usual two hours, and then came in
ruddy. smiling, bubbling over with life.
The direct result of this vigorous
treatment was an Astounding energy
not a nervous, fretful energy, but a
wholesome healthful desire to use up the
surplus vitality generated by the per-
feet combustion in the constantly ex-
pandlng lungs. Throwing his feet up
until, often, his toes touched his fore
mead, the youngster would kick for
halI an hour at a stretch, Growing and
laughing from pure joy in finding ex-
preston for the Astounding life within
MN He was never too tired to kick,
ana ne was encouraged in this exercise
at all times Of day, his grandmother
sometimes undressing him and putting
him on the bed for just this purpose,
taxing care, OF course, that the room
was sufficiently warm and free from all
drafts
Muscular exercise and fresh air are
absolutely necessary to the child to
promote growth and development of all
vital organs, the brain included says
Professor Tyler. Baby was getting both
without stint. and has proven the truth
of the statement. His peculiar form OF
exercise strengthened back. legs and
shoulders, while it was a most efficient
stimulant for kidneys and other inter
nal organs which are inclined to be
sluggish in action at this period.
AT four and one-half months he sat
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
Strawberry Charlotte Russo.

Cover one-fourth of box of gelatin
with one-fourth cupful of cold water
and allow it to stand for one-haf hour;
dissolve over hot water. Scald one cup
full Of milk, add one cupful of granu-
lated sugar, stir until it Is dissolved
and the mixture looks blue and thin.
Beat one egg light, and pour the hot
milk upon it, stirring constantly. Re-
turn to the fire, cook for one minute.
remove and add the dissolved gelatin.
Flavor with one teaspoonful Of vanilla
extract and one tablespoonful Of pine
apple juice and put away to COOL Add
one cupful of stra wberries which have
been crushed and standing covered
with one-fourth cupfuI of sugar, then
put through fruit press. Carefully
fold iE one pint Of cream whipped To a
stiff, dry froth. Turn into mold which
has been lined with lady fingers put
at intervals of one-half an inch When
ready to serve turn out and garnish
with whole strawberries and whipped
cream,
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
A FeStal Menu with
Decorative Dishes
Ideal for Patriotic Occasions, Celebrations, An
Warm Days-Instructons for Preparing
y. the Courses

@ACH course Of the luncheon is in
r. itself decorative, so the table
- decorations should not be too
elaborate. Red and white sweet
peas and blue pansies make an eX-
Quisite centerpiece, with delicate as
bachelor buttons may be used both In
the center and for individual decora-
tons, tied with tri-colored ribbons at
each cover. Bonbon boxes of cannon
crackers should be the only other. dec
grafton. The table linen should be all
white.
Iced cherries (blue bouillon cups).
Rolled sandwiches. Salmon croquettes.
Mashed potatoes (blue plates).
Stuffed olives.
Tomato aspic with shrimp salad:
Crackers. Raspberry ice.
Flag cake (white plates, blue pansies).
: So. ys-,f Red fruit punch.
80 -zs-7~sss Iced Cherries.
< Pit acid cherries and fill the hole with
half a blanched almond. Place on ice
to get very cold. When ready to serve
them fill blue bouillon cups three-quar-
tiers full and ON top sprinkle teaspoon
of chopped ice. Serve with the cherries
rolled sandwiches of very thinly sliced
bread and tongue, tied with red, white
and blue ribbon. When this was pre-
pared in the Experiment Station the
cherry trees were not even in bloom,
so canned ones We're called into service.
The almonds We're cut across Tor nihng
the cherries. These were filled and
left all night near the ice. The cups
were chilled by holding in iced water
before filing with the cherries. An ice
clipper was used both for breaking up
the ice for the cherries and for the Ice
cream freezer. 1t is q very strong steel
instrument with several prongs which
chip the ice very quickly in tiny pieces,
JUST right for small freezers and
trapped drinks. 1t is used in the hand.
- Salmon Croquetses.
The salmon must be freed from bones
and skin. rubbed smooth, well seasoned
with cayenne and worcestershire sauce,
bound together with as little thick
white sauce as possible. III 1t is rubbed
together in a mortar with a pestle less
sauce is needed to hold the salmon to-
gether. Roll large spoonfuls in balls,
ffatten them out, add a spoonful OF
dreamed peas. fold the salmon over, roll
as cylindrical croquettes, crumb, egg
and crumb, and fry in deep fat. Serve
the red salmon croquettes on blue
plate with very white fluffy mashed
potatoes. Dried milk dissolved in wa
ter was used for the cream sauce and
20 moisten the potatoes. BY using the
new top for the gas stove only one
burner was lighted; over that the GRO
quettes fried while the potatoes boiled
on the next cover.
Tomato Aspie with Shrimp Salad.
Simmer for fifteen minutes two cups
of tomato liquor, two stalks of celery.
a small piece OF onion, small piece of
bay leaf and salt and cayenne pepper
to taste Cover three tablespoons of
granulated gelatin with two table
spoons of cold water. When softened,
add 1t to the tomato liquor and heat.
but do not boil. Strain through a very
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
FireleSS
Cookers
Experience of Members of
the Fireless Cooking Club
o. with Hot and Cold
! Things
-SoR dinner at noon we prepare such

TSoR dinner at noon We prepare such
vegetables as cabbages, green
beans, dried or white beans, the
night before, put them in cooker
late in the evening and reheat the next
morning. My husband could not eat
cabbage cooked in the old way, but the
long, slow process in the cooker makes
it perfectly digestible, and he has no
trouble at all. We cook delicious whole
onions five hours, seasoning with cream
dressing made on the gas stove a few
moments before serving. Food can be
kept in the cooker Tor a latecomer by
simply putting the vessel back quickly
without relocating, and il comes out
steaming hot. We had quick lunch of
= broiled steak, fried potatoes, etc.
placed the several dishes in a large
Kettle without water, pU the lid on and
set it down in the nest" An hour
later it was Steaming hot. If weather
lis cool and the kitchen drafty, I put
my pan of bread to be raised in the
box, close the lid. and 1t rises nicely. If
L set yeast at night in the cooker it
never fails me. In house cleaning time
or absence from home the cooker surely
proves its worth; food neither burns
nor boilS. dry. NJ. G.
Here is a precaution. Once soup stock
was left too long in the cooker q think
it was thirty-six- hours) and after cool
ing, removing the fat and relocating it
was. sour and, of course, had to be
thrown away. The vegetables We're put
in at relocating time. l.. II. Larned.
I make a parfait In the morning.
about ten o'clock. or I freeze g cream in
the freezer and then pack It in a mold ::
then I put ice and little salt in the
big kettle, put in the mold cover 10
with more ice and salt, shut it. and at
seven o'clock I find il ready to serve
Then pcus ofe- @he water and put in a
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
THE TASTY
MUSHROOM
Several Recipes for Cook
ing and Serving to
Avoid Toughness

vAfHEN properly cooked, nrssaroszs
w are delicate and saVorv s66E-
w uons TO a meal Improper
cooking renders them tough
dry and tasteless. General directions
can apply to the cooking Of nearly sf8
mushrooms. Cut the stem close 20 the
gills. wash carefully, gill side down.
and drain. Cook slowly whether stew
ing or broiling, and be careful not %
overlook. Canned mushrooms merely
need to be heated through. Longer
cooking toughens them
Cooking Under Bella
The most delicious way 10 COOK
mushrooms IL under bells, a. follows
Put delicate slices Of toast On the nsp~
pies, which are like shirred egg 61shes,
and cover the toast with as many
mushrooms as YOU wish to serve saea
person. Cover with the glass bells,
which come for this purpose. Eaks
twenty minutes In a moderately hoe
oven, and. while baking, for sach
pound of mushrooms, scald one cu1-
full Of cream. Melt one Tablespoonful
over each serving Of mushrooms, re-
cover and serve.
BroiIed Mushrooms.
carefully wash the mushrooms. Pla1s
in q creased, fine wire brof1er and broa7
gill side down for five minutes. Trrn
and broil the other side and brush the
gill side, now up, while stin in bFsfIer
with melted butter. Remove from
Brush with butter on top. Season and
serve.
Mushrooms In chsfing DIsh.
Prepare the mushrooms. Take two
rounding tablespoonfuls Of butter for
each pound Of mushrooms and met IN
the blazer. Add mushrooms and cook
slowly Tor ten minutes Add ons-haK
cupful of cream, simmer FIVE inmates.
season and serve on toast
Mushrooms in the Casserole
Prepare by washing and removing
hard or dried part Of stems. For sach
pound allow two tablespoonfuIs u but
rooms, crowded together, in the cas-
serole. Add butter and stock Cover
and cook slowly for thirty minutes 81
the oven. Season and serve IN the
casserole.
Sweetbreads and Mushrooms
AS soon as the pair OF swestsrssds
are brought in from the market throw
them in cold water. Wash thoroughly.
remove the thick membranes and ar
terry. Cover with boiling, sailed water
and simmer twenty minutes. Drain.
cover with cold water and drain again
Pick to pieces or cut with a silver
knife. Prepare one-ha1f czpf11 q
fresh mushrooms, cut them IN pieces
with a silver knife and saHts IN one
tablespoonful of butter. Add 20 Shs
sweetbreads; melt one Tablespoonful
of butter, without browning, add two
tablespoonful Of -four and stir Unit
smooth and thoroughly well cooked-
Add one and one-haIf cupfu1s Of
chicken stock and when the oa1cs De-
gins to thicken, one-haIf czpfa q
cream, the sweetbreads and n11sf-
rooms. When the sauce IL heated.
season, take from the fire and add
one egg yolk beaten slightly,
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29

fine strainer into wetted molds and al
low 1t to cool. When stiffened, with
a hot teaspoon remove jelly from GEN.
ter, to form a cavity large enough to
hold one tablespoon Of shrimps well
blended with mayonnaise. Melt the
jelly that has been removed, cool and
fill the molds to inclose the shrimps.
If the tomato aspic is nodded in an OBJ
long pan it may be cut in squares or
triangles and the spoonful removed
from the center of each form to admit
the shrimps. Remove the red salad
forms from the pan, place within boxes
MAIDS of long, narrow white crackers.
Tie the crackers in place with red,
white and blue ribbon. Put each box
or fort on a plate, surround it with
grass, made of chopped parsley. and
within each fort mount a small silk
flag. M. IL. NJ.
In the laboratory the jelly was mold.
ed in an ordinary cake pan, cut in
three-inch triangles; long, narrow waf-
ers were used for the box, the chopped
parsley was ornamented with tiny
drops of mayonnaise to initiate dande-
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29

glass jar a block of butter taken from
the refrigerator, and in the morning l
find the butter fine and hard for table
use. and the ice not all melted / also
make strong coffee in the morning and
put it in glass jar; when it has be-
come cool by having jar stand in cold
water I put 1t in the cooker and sur
round and cover it with ice, using no
salt, as do not want frappe. AT
dinner time it is just right to serve as
ened cream. The butter is much harder
than when kept in the refrigerator. l..
H. Larned.
Chocolate made just before time for
evening guests to arrive. and put in our
cooker was piping hot when served two
hours later. Z. G.
A bean pot is q good thing to use for
veal or mutton stew. Cut the meat
in pieces about two inches square; a
few pieces of sausage are a good addi-
ton. Fill the pot three-quarters full of
hot water seasoned with salt and pep
per, a bay leaf and Worcestershire
sauce or kitchen bouquet Let it sim
-mer on the fire for twenty minutes.
then pack 1T in the cooker and forget it
for five or six hours, when 1t will be
better cooked and more delicious than
if cooked in the old way. l.. C. w.
Make your spiced vinegar syrup. put
the fruit in and let it slowly heat
through. then put all in the cooker for
couple of hours. Pack the fruit in
jars. boil the syrup. pour over fruit and
seal. The result is that the fruit does
not break and is perfectly cooked. This
is especially good for peaches, pears
and plums, though the fall fruits
should be equally successful. e. c.
In the cooker a small roast may be
cooked. Scar the meat in frying pan
until nicely Drowned all over, then
place it in the tin pail with all the
liquor in the frying pan and cover
tightly. Set the pail on the wire rest
in the big kettle and pour boiling water
around it; do not let the water reach
the cover level of the small pail. Put
any desired vegetables around the
small pail; cover the kettle and set over
the fire. Let boil hard ten minutes,
then remove quickly to the cooker and
cover tightly. The vegetables cook in
the water, which is practically boiling,
and the meat within the pail cooks in
a dry heat furnished by the hot water.
But the cover of the pail must be tight
or the meat will steam instead of
''roast." nj. Nj
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29

! salt, the slower the freezing process
and the smoother the rss15Sanx
product.
When Ice cream or sherbet Of a f1s-
grained, velvety texture fs desired ore
measure of salt to three Of Ice should
be used; when ices, which are sTan1~
lar are. frozen, the proportion % ics
and salt should be two TO one And
when the frozen mixture Is repAcked
to keep frozen, still less saIt Should
be used.
When creams are to be frozen, PACK
the freezer before putting the c1stzrf
In the can, then stir slowly, but stead
lily. No beating IL necessary until tns
material IL sufficiently frozen % hsve
the rapid stirring affect the tezs1rs.
and the slow motion IL needed merely
to keep the custsrd moving, 20 fdst
all parts may touch the sides o. The
can.
When ices or sherbets are Frozen
after chilling the syrup, put ~ IN ne
freezer and pack. Turn the das1sT oc-
casiona1ly to see If the material . BE-
ginning to freeze, but do not beat OF
stir steadily until IL does. Then .
very few moments beating s1f7css~
Biscuit GIses.
Put two cupfu1s Of sugar and ons
cupful of cold water in a Saucepan
over the fire. Cook carefully until tae
syrup spins thread. Beat the yo8ks
of SIX eggs very light; pour the syTup
upon them slowly, beating an ths
while. Return to the IRE and cook
for one minute. Strain into q bowl
and beat until cold. Add one tea
spoonful of vanilla, one-fourth cupfUI
Of orange juice and very finely chop
ped nuts, If desired. Turn the mixture
into a freezer, and when Thoroughly
chilled, add one pint OF cream whfppe5
to stiff, dry froth: beat vel. iii
paper boxes; sprinkle with chop1ed
nuts or grated macaroons. Pack sn6
freeze. II. Il 7.
NesseIyode Pudding,
Take three cupfu1s Of French 81
Italian. chestnuts. Shell and reraovs
brown skin, cover with water ard GIN
mer until thoroughly tender. Drain
and press through sieve. Take one-
fourth Of n pound Of candfed fruit cut
in small pieces, cover with orse-heE
cupfui Of tlse syrup from preserved o.
canned pineapple. Boil one cuDfuI -
sugar and oT1e-haK cupfu1 Of TateT
until It spins q thread. Add - 20 t5e
beaten yolks Of four eggs, as described
in the recipe above. Stir the rnfxturs
over the fire until e Is thfckene6
slightly, then beat until cold. AID
nuts, one teaspoonfu1 OF vanilla ara
one pint Of cream whipped TO = sfiHy
dry froth. Put I'm a freezer and wnen
nearly frozen stir in the candfsd fruit
Pack and let stand at least two hours
to ripen. n T.
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
FROZEN
DESSERT
Some Hints and Recipes
for Sweetmeats that Are
Delicious and Easy

TT IS a mistake to think that frozen
desserts are difficult either to make
\ or freeze. Plain ice cream Is far
easier to concoct than most cooked
buildings. and the freezing process IS
a simple matter when once understood.
To begin with, select good freezer.
A well-made freezer, properly used,
will last many years. With a poorly
constructed freezer not only Is the
process of freezing difficult, but there
is danger if the freezer is so made as
not to be easily cleaned and sterilized.
The freezing of cream or ices is not
accomplished by the giving UP of cold
to them, but the taking of heat from
them Salt, in terms of physics, is
said to have an affinity for water,
and although, when salt and ice are
mixed, the temperature often falls be-
low zero, the salt melts the ice and
dissolves in the water. But heat is
required for this, and that is obtained
from the mixture in the can. the larger
the proportion Of ice, therefore, to the
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29

the juice, add two quarts of water and
sugar to taste and stand several
hours or overnight. Strain, color red,
put in a pitcher with pieces of ice and
add quart of charged water.
Flag Cake
The crown Of the feast, and a oeauti-
fut surprise, is a flag cake. Make a
cake of three layers, coloring one layer
with the ordinary red coloring and an
other with either indigo or aquamarine.
Put the layers together with icing.
Make q plain white frosting; color one
fourth with the red and ice the top
of the cake with alternate stripes of
red and white. Now color little of
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-12-29
HINTS FOR
THE HOUSE

IT HE fact came out in the course
\ of hearing at Washington on
cold storage that the New York trade
demands an egg with a white shell,
and the Boston trade the brown shell.
The veteran dealer who testified to
this, an expert in eggs, and a New
Yorker, declared the brown shelled
egg to be much the better. containing
better and firmer yolk and keeping
longer. New York and New England
housewives Of a generation gone, who
knew food materials pretty thoroughly,
much preferred the brown eggs. JAY.