davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1911-07-24

heated through. Add to cider vinegar one large bay leaf, one tablespoonful each of allspice and peppercorns, and salt to suit, and bring to the boiling point. Pour the hot mixture over the | tripe and set away for two weeks be- twine at each side, and draw it out carefully; then slice the meat half an inch thick.
 These rollichies may be corned in- stead of placed in vinegar; then soaked in cold water over night before using. l They should then be placed in cold water and boiled for twenty minutes I or more, according to the size. With | a red pepper or horseradish sauce they make a delicious addition to the dinner. In the larger villages and cities the trfpe may be secured both pickled or in it's fresh state ready for cooking. Headcheese.
 This derives it's name from the fact that it is usually made from the head of pork, as the farmer has little other. use for this portion of the porker. But usually. too, such cheese is composed of chunks of fat and gristle that arc disliked by many people. Although pork is high-priced, it will be more economical to purchase a fresh shou1- der and four fresh pigs hooks fhe upper part of the leg), and to reserve part of the shoulder for boiling or baking. Wash the hooks in cold water and wipe off the shoulder with damp cloth; then cut into chunks and cook slowly, in just enough water to cover, until the meat falls from the bones of the hooks, when the shoulder pieces will also be done. Chop the meat into small pieces, rejecting the srind; season to suit with salt, pepper and sifted sage; pour the broth in the kettle over the meat and turn into a tin; place oiled paper over the top, set clean stone or dish on this and then weight down with an iron. Set in a cold place for twelve hours, but do not aI- low it to freeze. When hard, re- move the fat from the top (which may be used for frying potatoes, onions or cabbage), and cut the cheese into slices. The lower part of the legs and feet may be used, if it is preferred to pickle the hooks.
 Dried Beef.
 Select round of beef and divide into two parts through the middle, rejecting the bone. For twelve pounds of meat allow half a pound of fine salt, a quar- ter ounce of pulverized saltpetre, and half a pound of brown sugar. Rub
The Bridgeport evening farmer., 1911-07-24
Mistakes With a Comic Side.

We were scourged for so many months with whooping cough in our household that the period during which we suffered from that fell disease has become sort of epoch in our domestic history. We designate important fam fly events as having occurred before the children had the whooping cough" while the children had the whooping cough or ''since the children and the whooping cough.'' Our children did not come down with the disease together but as one became we'll the next be- came i'll, and we had it in various stages for seven months. Our neigh borS and friends were sympathetic, and vie with each other in recommending remedies 'never known to fail' After several futile experiments with these "never-failing" remedies we lost our primitive faith and listened incredu- lOusly when new cures were extolled.
 Our minister's wife gave a reception There new set of people heard of our misfortune, and a new set of remedies came pouring in upon us. Among these was Squids Embrocation. It was an English remedy, and the bottle was wrapped in yard of testimonials. The directions said, Rub the child in the pit of the stomach with this embroca- tiOn."
 We did not see how the pit of the stomach could have any connection with whooping cough, but we decided that we did not know definitely where the pit Of the stomach was, I looked in the dictionary while my husband held the bottle, ready to rub the child with the embrocation when he should have learned where. The dictionary gave us this information: ''The pit of the stomach is the depression on the middle line of the epigastric region of the abdomen at the lower end of the sternum; the infrasterna1 depression"
 "I am going to rub the stuff on the chest" said my husband, after he had heard this definition. "It stands to req son that the chest is the place to rub
The Bridgeport evening farmer., 1911-07-24

over the fire to come slowly to the boiling point; then drain off this water and cover the tongue with more cold water, boiling slowly for three or four hours, according to the size. When the tongue is tender, drain it from the liquor and remove the skin while it is hot. The tongue may be served hot with tomato, horseradish or mustard sauce, or it may be cut into thin slices and served cold.
 An illustration shows how orna- mental a dish boiled tongue may be made by arranging it on a, hot platter, and then piping hot mashed potato about it. If the piping tubes are un- familiar to the housekeeper, the potato may be arranged in any other dainty way desired. For one tongue or four pounds of meat half the quantity of pickle will be sufficient.
 Preparing Tripe.
 When the tripe is fresh, make a medium brine of salt and water, and lay 1t in this for three days, changing the brine every day. At the end of this time remove the tripe. cut it into
The Bridgeport evening farmer., 1911-07-24

regular intervals. Above all, beginning with the very first feeding, the various formule should be written down, with the date and age of the baby when the formula was begun. If indigestion oc- CUTS, shown by constipation, diarrhea or vomiting, a note should be made of the fact. Such data, in black and white, are more helpful to physician than hazy recollections on the mother $ part. Of course, this notebook has nothing in common with the laoorate volumes gotten up by publishers for the chronicling of baby's doings and sayings, and for holding photogra phs and locks of hair. If a mother has time she may find such a book an amuse- ment.
 lution and limewater should be used to modify an infants milk before the age of six months, when the flow of saliva is established. Practically I have found barley water made from barley flour much better for modifying milk, as it acts mechanically in preventing the formation of large curds.
 Cradle Cap.
 Brown patches known as milk crust and "cradle cap' often form on the heads of young babies. These some times return at intervals until the child is a year old. The trouble is due to disorder of the sebaceous glands, and is caused by an excessive produc- ton of oily scales. Mere daily wash ing with soap and warm water will not always prevent this. After the crust has formed, the greatest care must be taken to remove it all every day. Warm olive oil should be thoroughly rubbed into the scalp about half an hour before the baby's daily bath. The scalp should then be washed with warm water and castle soap. An old piece of cloth is better than a sponge for this, as 1t removes the crust better, and can be immediately burned.
 The Hardening" Theory.
 "Too much cannot be said against the
The Bridgeport evening farmer., 1911-07-24

strips and lay in buttermilk for a few hours to whiten; then rinse in clean water and boil slowly until it is ten der when it is ready to cook or to put into vinegar pickle.
 Fresh tripe may be broiled or stewed, and the pickled variety is also liked either of these ways by many people. A delicious pickle made from tripe is prepared as follows: Cut the boiled fresh tripe into large square pieces. Sew these pieces into pockets" using white twine and sewing on the smooth side of the strips; then carefully turn each pocket rough side out, and fill pork that have been put through the neat-grinder, using the coarse wheel, as the meat does not want to be as fine for hash. Add a quarter as much pork fat as the whole amount of lean meat, then season highly with salt, pepper, spices, and mustard and celery seeds. Cook slowly until thoroughly
The Bridgeport evening farmer., 1911-07-24

coarse salt, six quarts of water, two pounds of brown sugar, half pound of saltpetre and two ounces of ground allspice. Stir until the salt and sugar are dissolved; then boil and skim, let ting the mixture become cold before pouring it over the meat. Turn the meat in the pickle every other day for a week, which will give it a good color and flavor. During the summer this pickle may be boiled over, with the addition of cupful each of salt and sugar and quart of water, when it will keep sweet. A plate or clean fiat stone must be used to keep the meal t beneath the pickle.
 A large beef's tongue will have to be kept in the pickle for fourteen days before it is considered ready to cook To prepare it for the table drain the tongue free from the brine: then soak in cold water over night. Next morn ing rlace the tongue in enough cold water to cover it and set the kettle
The Bridgeport evening farmer., 1911-07-24

tached to the cooking apparatus and to make day or cooking rate of say five cents a kilowatt hour. Enough house. holders could be interested to warrant running the machinery through the daylight hours Electric cooking is safe, clean and cool, and in many places where there is no gas electricity is now used.
 Meantime the gas and apor stoves of different kinds are at hand to be used. Various inquiries have come to the Institute regarding hatirOnS for summer use, and this plan has been suggested where electricity is not to be had: Take a Single-burner alcohol va DOT stove, which radiates comparative fly little heat, yet will heat a thin iron lid very hot and quickly; use fiatiron with detachable handle or two cores, heating one flat while using the other. and the heating of laundry or kitchen from a big coal fire will be obviated.
 Several people have come to us in difficulties with their gas stoves. So far as can be told without personal investigation, the trouble is largely with the adjustment of the burner. There are two kinds of gas n1anufac- tured for lighting and heating pur- poses, coal and water gas. Coal gas is prepared by distilling any coal rich in hydrogen; while water gas is pro- duced by passing superheated steam mixed with vaporized naphtha over red-hot anthracite coal The coal gas for both heating and Hghtlng IS supe- rior to water gas, and IL IS also safer. In some places natural gas is used and in others gas made from gasoline or some of the mineral oils. All of these differ in the amount of oxygen or air consumed in combustion, and the burn CTS must be adjusted to admit the proper quantity. Gas varies much in quality, and each stove has to be ad- justed to the kind of gas used. Car bon nonoxfde is only feebly coubus- tibIe. so the greater the quantity Of this element the more gas passes through the meter without result in light and heat.
The Bridgeport evening farmer., 1911-07-24
A MOTHERS VIEWS
 ON BABY'S HEALTH
Concerning Milk, Whooping Cough and Other Matters
 Vital to Small Infants
By CLARE BROOKS

1T requires temerity on a mothers
 part to venture to say anything
 abont7 thea feeding sof Qa baby. Most doctors 'f have only contempt for mothers ideas on the subject. As not more than one woman in ten can nurse her children, and as the proportion grows smaller as civilization advances, this is an important matter. Certain theories have become laws for many physicians, and sometimes the individ- ual baby seems less important than the general theory.
 The parents of certain baby bought a cow before the baby's birth, the mother having been unable to nurse her first child. A veterinary selected the COW; the milk was of the right age and of proper quality. However, that particular baby did not relish cows milk but throve and waxed fat on con- densed milk. Theories are against con- densed milk, and no mother should give 1t without consulting a doctor and try ing his formulR for modified cows milk, but throve and waxed fat on con- and weight, grow bones and teeth on that food and no other, throw theory to the winds and give the child con- densed milk.
The Bridgeport evening farmer., 1911-07-24


 cocktail glass, unless the oysters are very small, when more may have to be. used in order to fill the glass prop erly. Eight, however, is enough to
 Cucumber Farci.
 Peel the cucumbers and cut in halves, lengthwise. Scoop out the insides with spoon. For each medium-sized cu- cumber take one cupful of finely chopped mushrooms and one-fourth cupful of cream. Add two tablespoon fuls of chopped parsley, one-half tea spoonful each of salt and paprika and few drops of onion juice Mix well; mofsten with chicken stock or mush- room liquor, to which has been added a very little lemon juice, and fill the cucumbers. Place them in a baking pan and bake for thirty minutes, bast- ing occasionally with stock or hush room liquor to which melted butter has been added. The farci should brown,
The Bridgeport evening farmer., 1911-07-24

Pistaehio Farfait.
 Put three-quarters of a cupful of granutated sugar and one-half cupful oL co<d water in saucepan over the nfG Stir until the water begins to Ioii, as by that time the sugar should De dissolved. Then let boil without stirring until the syrup spins g, deli cate thread. Beat the whites of three eggs to a stiff, dry froth and add the syrup slowly to these, beating steadily until the mixture has cooled. Mix with one and one-haf cupfuls of cream whipped very stiff and flavor with one-quarter cupful of orange juice, one-haf teaspoonful of vanilla and one-haf teaspoonful of almond extract. Add one-quarter cupful of pistachio nuts chopped fine. Turn the parfait into mold, cbver carefully and pack Tn Ice andlsalt. Let stand for at least two hours Ia longer time will freeze It betterG and serve in parfait glasses, sprinK1hng chopped pistachio nuts over the top of the parfait.
 Oyster Cocktails.
 For each dozen small oysters take one, tablespoonful of horseradish. a few drops of tabasco sauce, one table spoonful of lemon juice, one teaspoon Iul or worcestershire sauce, two table spoonfuls of tomato catsup and one tablespoonful of salt Mix we'll and keep on ice until ready to serve. Drain the oysters free from all liuuor and mix with the cocktail sauce just before serving. Use eight oysters for each
The Bridgeport evening farmer., 1911-07-24

this mixture into the meat every morn ing until it is used up, placing the meat at the end of this time in the Smoke-house for two weeks to be slightly smoked. An excess of smoke will ruin the taste. The Scotch method is liked better by many: Use two pounds of salt, one ounce of pulverized cloves and two ounces of pulverized pepper. Rub this mixture into the meat every day for six days; then hang the meat up to dry instead of smok- ing.
 Picked Pigs Feet.
 Cut off the hoofs and plunge into scalding water for an instant to re- move any bristles; then clean and scrape thoroughly. Make a brine of one gallon of water; two pounds coarse salt, four ounces saltpetre, three fourtfs pound brown sugar; boil to- gether; skim and pour hot over the feet. Leave for week; then remove
The Bridgeport evening farmer., 1911-07-24
The Baby Must Have the Best.

To economize on the baby's food is the greatest extravaganza. Rather buy plain clothing, a cheap crib and a cheap baby carriage, and spare no ex- pense to get the best milk and to get it fresh. If you live in city get cer- titled milk, or that from the laborato- rles which make speciality of milk for infants and invalids. This milk needs neither sterilization nor pasteurizatio unless the child has bowel trouble, in which case milk should be sterilized or pasteurized to render it less liable to fermentation.
 The milk modified at the laboratory is very expensive, and there is no reason why an intelligent mother should not modify it at home. If she is not will ing to do this, unless she has a trained nurse for her baby, the milk should be prepared at a laboratory I should never trust an ordinary nursemaid to prepare baby's food, or to feed it if I could do it myself
 The mother should keep a notebook or diary especially devoted to the feed ing and growth of the baby. In this she can have chart showing the changes in weight, and the height at
The Bridgeport evening farmer., 1911-07-24
nor WEATHER LuhcHEoNs

IsoT WEATHER LUNcHEoNs. Ysilow and White. s7 Nnuu11s used for decoration. sa,picou of fruit in grapefruit shells s.-e---.S- Cream of corn sss Breadsticks.
 Cheese sOuff1e T Finger rolls Frozen orange pudding Small cakes
 Coffee
 Green and White. Lilies of the valley used for decoration
 Clam bouillon Asparagus tips in cream sauce on Baked shad roe Cucumhers
 Potato roses Lettuce and green pepper salad with cheese balls-.-----
 Pistachio parfait Coffee.
 Pink and White. Tulips used for decoration.
 Oyster cocktails Lobster served in ramekins Mushroom omelet, Creamed potatoes
 Asparagus salad
 Rose mousse
 Coffee. = Pink and White. Sweet peas used for decoration.
 Strawberries % Boutllon EEgs a la Benedictine Cucumber farc1 Sauce Hollandaise
 Tomato con Queso (See recipe -r4tyen. ina previous Wom&h's Page of this paper.)
 Biscuit tortoni
 Coffee.
The Bridgeport evening farmer., 1911-07-24

for whooping cough. I don't believe this is anything but goose grease; but if you call it embrocation you pay a dollar and half for a fourounce bot tie of it''
 He laid the bottle beside him on the bed while he rubbed the oil into the poor child When he got up the spring bounced up too. The bottle bounded off the bed, and the spread and the rug got a dose of Squid's Embrocation from which they never recovered.
 When the whooping cough was over and we had thrown all the remedies @ into the ash barrel, we were amazed to find what a sum we had spent upon them.
The Bridgeport evening farmer., 1911-07-24
DISCOVERIES

TN travelling recently got large cfn- ! der deeply imbedded in the white Of my eye. I tried to remove it with fis- sue paper, handkerchief and other
 trustworthy" methods, but all in vain. A young girl across the car gave me a stick of gum to chew until it had be- come soft and smooth. Then she took the gum, first moistening her fingers to prevent it's sticking and twisted one end into a point and placed it on the offending cihder, which immediately came out. This method is perfectly safe. The eye being moist, the gum cannot stick or injure it, but 1t will quickly collect and hold any foreign matter. M. T.
 A TIER cutting out the Little \ Louise" paper dolls, it is a good idea to strengthen the tabs on the back of the dresses by strips of court plaster to prevent them from tearing off. An other good plan is to paste a strip of muslin on the back of the whole page before cutting out the doll and clothes. After pasting, place the sheet under weight until dry. R. W.
The Bridgeport evening farmer., 1911-07-24
CURING
 MEAT

IS method of keeping meats dur
 ing the year round is known to B the majority of farmers wives,
 but is a mystery to the average city and village housekeeper. With reliable pickle at hand, a good sized piece of meat may be bought advan- tagueously and corned, after cutting off a portion to be used for boiling, roasting or serving in other ways in it's fresh state.
 Home-corned meat is always preferred to that purchased already cured; very little labor is necessary, and the only
The Bridgeport evening farmer., 1911-07-24
RECIPES
Cheese souHIe.

~CELHCT fresh. soft American cheese. -o cut In very small pieces, and
 measure e oupful. Put over hot
 s.Wateg and heat sufficiently to have the,6heese begin to melt. Add one cup fu1 of heated cream, take from the fire and stir until the cheese is fairly weh melted and the mixture smooth. Cover one cupful of soft bread crumbs with ono cupful of milk and let stand : for half an hour Add the beaten yolks of two eggs and add this to the cream and cheese. Season to taste with salt aud paprika. Butter the ramekin : disfle4, sec that the oven is in condi- . fold into the souffle the whites of the two eggs beaten to stiff, dry froth. Fin the rameLins and bake for fifteen
 minutes in a moderately quick oven.
The Bridgeport evening farmer., 1911-07-24

 COr1FORT
Devices That Expedite the Important Work of
 the House

EXCESSIVE heat is one of the dis H comforts of summer cooking,
 whether it be in country or city home. The gas companies have done much in reducing the price of gas as it's consumption has increased, and in giving a cooking rate. It is time the electric light conlpanies followed suit. The common rate of electricity for household use at present averages about ten cents a kilowatt hour. It would seem to the mere observer to be economy to put in other meters at
The Bridgeport evening farmer., 1911-07-24
Sauce Ho;Ianda;se.

Sauce He!Iandaise.
 Measure one-ha1f cupful of butter put in bowl and beat to a cream. Add Ine yolks of four eggs, one at time, peaIins steadily until the mixture is thick and creamy. Add the juice of naiI ieproh, one-half teaspoonful of saiI an. paprika. Put over hot water ana ai Srdd slowly one cupful of hot water. Sdr steadily until the sauce is of the consistency of thick cream Re- move from the fire and continue stir- ring for few moments before serving.
 Eggs la Benedietine.
 Cut very delicate slices of cooked ham to a size to fit a toaster muffin. Lay piece on each salf muffin; keep hot in moderate oven while the eggs are poached. Put a poaohed egg on each piece of muffin and ham and serve hot
The Bridgeport evening farmer., 1911-07-24

and 1T 1t does not do so by the time cocumberS are baked cover with Drowned bread crumbs. Serve with sauce hollandaise
The Bridgeport evening farmer., 1911-07-24
One Dollar Dinner
 for Four Persons
Iikewise q Sixty-Cent Dinner-Luncheon for the Dog
 Days-Recfpes of Some of the Dishes
Pistachio Farfait.

The souffle should be served at once to prevent its falling,
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-09-11

are many OF these lodging houses
where the charge for a nights lodg
ing Is considerably less than cent
All the bedding provided is one huge
mass Of feathers, into which all the
guests barrow.
Formerly they used to get blankets,
bat some time ago those who ran
these primitive inns learned that their
losses on account Of the theft OF
blankets by guests were far too large.
Something. they decided, had TO be
done. Finally an ingenious man among
them hit on this:
Over the feather filed room OF his
lodging house he hung an enormous
canvas covering. In the daytime II
hung neu the ceiling. At night II was
lowered BY means of puHeys until II
covered the entire mass Of feathers
and all those sleeping thereon. thus
taking the place Of individual blankets.
This huge canvas was provided with
a large number of small sits through
which the guests might stick their
heads and escape suffocation beneath
the immense Covering.
Early each morning the loud pound
ing Of q drum served 20 waken the
sleepers and warn them to get their
heads out Of the sits In the canvas.
IT was raised again to the
ceiling and fastened there to await
the next batch OF sleepers.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1911-09-11
BARS DISEASED STOCK

Iowa to Be Protected From Impor-
tatfon of Affected Animals.
Des Moines, Sept. 11.-According to
the orders of the Iowa commission of
animal health, Iowa livestock will be
protected from disease in the future
by the most stringent set of rules in
the United States. DR.. ]. /. Gibson,
state veterinarian and chairman of the
commission, which was established by
the 34ti' general assembly, announced
today that if the rules. which are made
laws by approval of the executive
council. are carried out, 10 livestock
will be permitted to be shipped into
the state unless in healthy condition.
All cattle must have been proven free
from CHAMBERS by the Mallein test,
when imported from west of the Mis-
sissippi river. o.. IL,