davidaulloa/AmericanStories huggingface dataset:
The Holbrook news., 1911-03-03
The Seas Ventilation.

One of the reasons formerly urged against the existence of living crea- lures in the abysses of the ocean was the supposed absence of oxygen there. It was deemed impossible that any considerable quantity of oxygen could exist at great depths. But discov- cries of recent date have shown that there Is no lack of oxygen even at the greatest depths. This explanation is that the cold water of the polar re- gions, charged with the oxygen from the atmosphere. creeps along the bot tom toward the equator from both poles and thus carries a supply of oxygen over the whole vast floor of the oceans. The surface water moves toward the poles. and so great system of circu lation exists. Were it not for this world circulation, one authority as sures us, it is altogether probable that the ocean would in time become too foul to sustain animal life, at least in its higher manifestations and the sea, the mother of life would itself be dead
The Holbrook news., 1911-03-03
KITTY'S RET u R " By CELIA NJ. ROBINSON

She trailed,s slowly down the stair way in her velvet gown. It was peachy hued. with old lace at throat and wrists. She moved with an indolent grace. and held her head. with its heavy masses of dark hair. a trifie haughtily.
 Sherrod, watching her as she came slowly down to him. felt contraction of his throat. and & sense of disap- pointment, vaguely accusatory. She reminded him, in his new stateliness. of an old painting he had seen in an art gallery in Florence. The Marchion- ess: the velvet gown. with its clinging folds accentuated her graceful slen- derness and the long train lent a dig nifty to the little figure Sherrod caught his breath as he watched her, hungrily. He had not remembered that she was so beautiful. She had all ways been to him the very essence of all that was lovely and gracious and sweet. and he had known her beauti- ful. But he had never pictured her with this regal air He felt bewildered and, somehow, defrauded.
 And then. just as she reached the foot of the stairway. she caught the tail of her gown and swept 1t. with a pretty grace. out of her way and ran to him. laughing. Her blue eyes now wer soft and shining and the lips be- gan to quiver. "Oh, Billy" she said. with a little catchy sob in her voice. TT just couldn't carry it off I wanted to punish you for your horrid letter. but when I saw you standing there in the seIfsame spot left you two years ago. with the selfsame con demnatory expression. I seemed to hear you saying in the same old way: Kitty. you naughty girl, Aren't you ashamed of yourseif?' And instead of
The Holbrook news., 1911-03-03
CURDS AND WHEY HEALTHFUL
Little Miss Mutits Delicacies Were Both Made From Milk and Arc
 Good for Children.

The spider that made bold to sit down beside little Mufit must have been a very terrible spider to frighten her from the dish of curds and whey. Miss Muf1t lived in the time when lit tie girls ate curds and apples and nuts and fruit They were healthy tots. Curds and whey were good for them. The present day little Miss Muffits would be better of if they ate them
 Milk is composed of solids and wa ter. Coagulated milk. which Is called curd in the country, is rich in casein. It contains carbon. hydrogen, oxygen, nitrogen and sulphur, combination of animal chemicals of great value. Whey is the watery part of milk. It contains a natural sugar.
 Many people throw sour milk away. Wise ones utilize it. By draining off the water curd remains as solid. Put cupful of curd in a cheese cloth and twist the loose ends togeth- CT and hang 1t where it will drain over night In the morning place it in dish and flake it with fork and salt. Give 1t to the children and tell them it Is the same thing that Miss Muffit was eating when along came the spider.
The Holbrook news., 1911-03-03
PRETTY CHECKING SCHEME
At Golden Wedding Yellow Carnation Was Given Each Guest Who Had
 Been Served Refreshments.

I've just heard of new checking system" said the woman who always has new ideas. This was revealed at golden wedding reception I attended recently in a little country town up- state. Of course, the house was large, but as the whole town, pretty nearly. was there, 1t was something of a task to feed and otherwise refresh those guests properly and to be sure that no one was overlooked We'll, after greeting the dear old wife and hus- band. who stood with the golden win ter sunshine at their backs, the guests were passed into room where punch was served. Thence on into the din ing-room, where ice cream, cake and other delicacies were handed out. They left this room by another door, which took them out into the hall again, but before they passed out of the dining-room a pretty young grand daughter. who stood by the door with big basket full of yellow carnations (especially colored for the event., pinned a flower to each guest. Of course, every one was glad to get such charming souvenir, but only the members of the family knew that when a guest wore a yellow flower he had been served bountifully and those without had had nothing. Pretty clever for a country affair, wasn't it?"
The Holbrook news., 1911-03-03
METHOD OF CLARIFYING FAT
Objectionable FlaVors Can Be Re. moved From Fat by Means of
 Potatoes.

Excepting where the purpose of clarifying fat is to remove fiavors. a good method to follow is to pour boil ing water over the fat. to boil thor oughly, and then to set it away to cool, The cold fat may be removed in a solid cake and any impurities clinging to it may be scraped off. as they will be found at the bottom of the layer. By repeating this process two or three times a cake of clean. white fat may be obtained.
 A slight burned taste or similar ob- jectionable flavor often can be re- moved from fat by means of potatoes. After melting the fat, put into it thick slices of raw potato; heat gradually. When the fat ceases to bubble and the potatoes are brown. strain through 8 doth placed in a wire strainer.
The Holbrook news., 1911-03-03

It's putting me in towering rage, as il used to do. I-I rather liked 1t, Billy. It seemed so like old times before before things changed so."
 He did not say anything. He held her off and looked at her gravely. with his love shining in his eyes. and she turned away. with crimsoning cheeks.
 Billy" she said as she led the way into the drawing-room and seated her self in a carved chair. with due regard to the disposal of her draperies Billy. you don't know how funny il seems to me to come home to find you minister. And such a great minister too Do you know what old Ned told me, when he drove us up from the sta ton? He said. La, Miss Kitty, Massa William. he dis one of desc show huff highfalutin preachers. an he sho dc seem to be blessed wid de sperit. but some way tain't natrel"
 Sherrod flushed hotly. and essayed to speak. but before he could. she had risen and moved impetuously towards him. Billy" There were tears in her voice. q didn't think how 1t would sound to you, I did not mean the you know 'could not mean that, dear. It is only that to me. as to old Uncle Ned. you cannot seem natural as anything but just Billy You know that I couldn't mean to hurt your"
 Tt does seem strange to you. know" he said. and his voice sounded cold, even to himself. and she sank back in the chair. with a somewhat frightened air. like a chided child. Tell me what you did ,n England. So you have decided to become a duch- ess?"
 She twisted a ring slowly about her finger. watching the stone sparkle. and he followed her every movement with hungry. fascinated eyes
 Billy, suppose I should. Would you renounce me? Don't you think Eng fish people are nice?"
 T think Americans are nicer" he said. q think I'm nicer than any Eng Iishman I know. don't your"
 'I think that last letter you wrote me was horrid. It reminded me of the way you. used to declaim in the school room and point out all my follies. Somehow you were always so sure I was going to do something frivolous and unpafdonable that 1t seemed to be a pity to disappoint you, and so I always did. mean I always let the inevitable happen and gave you the pleasure of saying I told you so.'"
 Sherrod was smiling. My, what fine fellow I must have been in my salad days!"
 "You were horridl Who told you vns going to be a duchess. Billy
The Holbrook news., 1911-03-03
Salmon Salad.

One pint of cooked salmon, one head of crisp lettuce. one small spoon full of lemon juice, one tablespoonful and half of vinegar, two of capers, one teaspoonful of salt, seasoning of pepper, one cupful of French dress ing. break up the salmon with two silver forks, add to it the salt, pepper. vinegar and lemon juice; put in the refrigerator for two or three hours. Break the lettuce leaves apart and throw them into a pan of cold water. rinse; lay them in a salad bowl, the largest leaves first; put the next size upon them; then last the small white ones; on top heap the salmon; lightly cover with the capers.
The Holbrook news., 1911-03-03
TO RETAIN FLAVOR IN MEAT
Escape of Extractives May Be Hln. dered by Soaring Surface of
 Meat Quickly.

The amount of the extractives which will be brought out into the water when meat Is boiled depends upon the size of the pieces into which the meat is cut and on the length of time they are soaked in cold water before be- ing heated. A good way to hinder the escape of the iavoring matter Is to scar the surface of the meat quickly by heating it in fat, or the same end may be attained by pIunging it into boiling water. Such facts are known to all cooks and have recently been studied systematically at the Illinois experiment station in relation to the amounts removed and the losses which may be involved in different methods of cookery. Such solubility is taken advantage of in making beef tea at home and in the manufacture of meat extract, the extracted material being finally concentrated by evaporating the water.
The Holbrook news., 1911-03-03
BUTTER PROBLEM IN WINTER
oaIryman Cannot Hope to Secure Good Article Without Proper Ripening
 of the Cream.


 We cannot hope to make good but :cl without the proper ripening of the cream. This is. in fact. the most i'm ocrtant part of the work. Most farm Iseople keep skimming during the en- ire week. putting all into one lot. and often the last days churning is skinned directly into the churn. and. of course. this has not ripened at all.
 This plan gives cream of six differ snt periods of ripening. It is almost impossible. to get good butter from week-old cream.
 Churning should be done at least vice a week. says writer in an ex- change. After the cream is taken off, should be kept at low temperature o discourage the growth of bacteria Intil about twelve hours before churn- ng. when the starter should be added ripen it, and the temperature raised Q about sixty-five or a little over.
 In summer, chuTning can be done 1t 58 degrees. but in winter the tenn 1erature should be from six to eight degrees higher. If churned at more han 65 degrees. a good deal of the ,urd may be incorporated and this will make butter of a cheesy flavor. which does not keep well.
 Rancid butter is caused by insuffi- ,ient washing. The milk left in the butter will soon become strong. and 1t should be all washed and worked out. eare being taken. however, not to over wash the butter. as this will take out he good flavor.
 In salting. the mass should be spread put thinly. and the salt sprinkled over evenly. because it is almost impossible 70 work the salt through all of the but :er If it Is thrown in in one place.
 Streaked, or mottled, butter is near v always caused by uneven salting. After salting, the butter should be al owed to stand for five to six hours and then worked again.
The Holbrook news., 1911-03-03
Cost of Poultry House.

The New York Cornell experiment station. by actual tests. has esti- mated the cost of one house for poul- try. with two pens. each 12x12 feet. large enough to accommodate 72 fowls in all, is $1.61 per fowl. The house of this character is a shed roof build Ing. The cost of another style. with
 pens 16x16 feet. and accommodating 12S fowls. is $1.46 per fowl. The con tinuous house. which is 20 feet wide and no feet long, Is divided into five pens. each 20 feet square and one feedroom, 10x20 feet. Exclusive of the feedroom. the cost of the contin- uous house is 94 cents per fowl, or $1.OS per fowl. including the cost of the feedroom. In all cases four square
 feet|is allowed per fowl vf-a ys's
The Holbrook news., 1911-03-03
But Not Now.

At one time tailors used to help .. man to dress cheaply by taking back his old clothes. An advertisement in the London Times of November 19. 1884, states that gentlemen can, If they choose. be dressed by contract Two suits year. six guineas. Extra fine quality. the very best, seven guineas. Three suits, ten guineas Four suits 12 guineas. The old suit to be returned before a new one is obtained" Overcoats were obtainable on the same terms, and gentlemen were recommended to buy the adver- tiser's Spanish cloaks of superf1ne blue cloth, a complete circle of nine and one-half yards, four g1ineas." Ap- parently these would never want re- newing, as nothing would ever wear them out
The Holbrook news., 1911-03-03
eenesee Chocolates.

As the college girls are doing it.: ? Boil for five minutes a cupful and a half of granulated sugar. half cupful of milk. a teaspoonful of butter and two squares of chocolate. Then take from the fire, flavor with vanilla, stand the pan containing the sirup in a pan of cold water and work in four or five tablespoonfuIs of confec- tioners' sugar. molding the mass with the hands into balls. When the balls are cold dip them one by one into melted chocolate and drain on wax paper. The mixture should be of as creamy consistency as will allow 1t 70 be nodded.
The Holbrook news., 1911-03-03
New Cook in tn. White House.

There is a new cook in the White House. She is Flora Hamilton, a young woman of Scotch-Irish descent, who went to Washington from the kitchen of wealthy New York fam fly. The New Workers gave her up unwillingly. but they were glad to see Miss Hamilton get such an excellent place. The new cook will have charge of all the cooking in the White House and will direct the serving of the big dinners there during the winter. Amelia Howard had the place, but she became i'll and resigned Martha Peterson, another recent White House cook resigned to be married to James Mulvey, one of the policemen in the executive offices.
The Holbrook news., 1911-03-03
TRY THESE ON COOK
DISHES THAT WILL APPEAL TO
 JADED APPETITES.
Corn Oysters Is New Dish That Makes an Agreeable Change-Chicken Souffie and Potato croquettes
 in Latest Style.

Corn Oysters.-Half of can of corn put through chopper and mixed with two beaten eggs, two tablespoonfuls of milk. one tablespoonful of melted butter, high seasoning of salt ana pepper. one teaspoonful of baking powder. and sufficient flour to make a thick batter. This is dropped by small spoonfuls in a pan containing little hot fat, and fried brown; from the flavor the little fritters are ire quently called corn oysters.
 Chicken Souffie.-One cup cold cooked chicken, three eggs. one ta- blespoon chopped parsley, three ta- blespoons each butter and four, one pepper, and grated lemon rind. Make foundation sauce by blending the butter and flour. then adding the stock or milk and stirring until the mixture boils. Cook two minutes, season and cool. Add yolks of eggs. meat, par sley, and lemon rind, and last of all the stiffy beaten whites of the eggs. Bake in steady oven forty minutes, and serve with a mushroom sauce.
 Potato Croquettes.-Two cups of cold mashed potatoes, two eggs beaten to a froth, two tablespoons of cream. one tablespoon of chopped parsley. one teaspoon of onion juice, two tea spoons of melted butter, one teaspoon of salt, a grating of nutmeg and a dash of cayenne. Beat the eggs lightly and add them to the pota- toes. then add all the other ingredi- ents. mix and turn into small sauce pan. stir over the fire until the mix ture leaves the sides of the pan; take from the fire and when the mixture is cool form into croquettes shaped like cylinders. Roll in beaten egg and then in bread crumbs. fry in hot fat until of a light golden brown color
The Holbrook news., 1911-03-03
FOOD VALUE OF MILK
CONTAINS MATERIALS WHICH CHILDREN NEED FOR GROWTH.
One Quart of Cows Milk Supplies Practically as Much Protein and Energy as Three-ouarters
 of Pound of Beef.

It is a commonplace saying that milk. or, to be more specific, cows milk, is a perfect food. This may be taken to mean that it contains, first, materials which children need for growth; second, material which young and old alike need for the repair Of their bodily machinery; and. third. materials which both need for fuel, f. e.. to provide with heat and with the energy necessary for work. It should not be understood, however. to mean that it has these in gradients in such proportions that 1t can serve satisfactorily as an exclusive food for a grown person or even for a child Though it is the best substi- ute for mothers milk. it must be modified" more or less before it can be used even for infant feeding with good results.
 It is likewise a commonplace saying that milk is a cheap as we'll as nn- tritious food. Just at present, with prices of all kinds of foods rapidly changing. it is not so easy as it once was to make the comparisons that are necessary to show which particu- lar foods are really cheap, but while the prices of food materials vary, the composition of most of them remains unchanged, and it is always possible to compare their nutritive values. A quart of milk supplies practically as much of both protein and energy as three-quarters of a pound of beef Of average composition or eight average eggs. and can generally be bought for less money. In case milk is eight cents quart, beef 20 cents pound, and eggs A cents dozen, ten cents spent for milk will buy a little more protein and much more energy than ten cents spent for beef or ten cents spent for eggs. Thus, while other ami nal foods than milk (meat. eggs and cheese) are desirable to give variety to the diet it may be assumed that milk may be used as an economical substitute for any one of them.
 Of the vegetable foods. many (fiour, for example) are found to be much cheaper than milk when both price and nutritive value are taken into con- sideration. and, as a matter of fact, they always form the greater part of the bulk of human food; but of the animal foods which are usually com 'bined with the vegetable foods. milk Is one of the cheapest.
 In spite of the fact that milk is rec ogniZed as a nutritious and cheap food, there seems to be a general tendency to think of it not as pos sible substitute for other more expen- siVe foods, but rather as an addition to the bill of fare. To illustrate, milk is frequently used as beverage with out the reduction of the amount of meat or other proteid foods served. From the point of view of the need of the body, this may be considered ex- travagant and the serving of a glass of milk or of bowlful of soup or of such desserts as custards and baked milk, or the use of generous quantities of milk or white sauce on vegetables, offers an opportunity to cut down the allowance of meats and eggs.-Caro line l.. Hunt
The Holbrook news., 1911-03-03
Baking Powder Bread.

Each family has its own especial favorite in breads, and this is one which has found favor in neighbor- hood in the southwest. Four cups of flour. four teaspoons baking powder: one-half teaspoon salt, two table spoons sugar. a little over a pint of sweet milk or enough to make the mixture g little thicker than biscuit dough. Mix. then smooth the loaf and bake in a moderate oven until well done as any bread and brown on top.
The Holbrook news., 1911-03-03
LABOR IN POTATO HARVEST
Slowness in Newer Districts Not Only Expensive, but Increases Dangers
 of Freezing.

The writer has been struck by the low efficiency of labor in the potato harvests of our newer regions as com pared with our established potato dis tricts; a difference almost as great as between the labor cost of shoes made by cobbler and by factory. and for much the same reasons.
 This slowness is a disadyaatagesn not alone in cost of production, but in in creased danger of freezing damage.
 For economy and speed, the best sorters must be used, and solid sacks Liverpool returns; the best wire the best needles. and 9 high grade of Italian sack twine are none too good. Standard potato wagons are absolute ly necessary to the grower who would make money.
 The work should be systematized. and each man have his job. The dig ger man should feed and clean his horses. and then have his breakfast while others harness the horses, so the digger can run at daylight.
 In potatoes yielding 12.OO0 pounds per acre, each picker should put on the sorter not less than 5000 pounds per day. of nine or ten hours. Where the yield is larger and made up of big potatoes. 12.000 to 15.00O pounds are sometimes picked by good man: and the grower should be willing to see such a picker in such potatoes make S5 day. It pushes the deal along, and is worth the price. being often cheaper than day labor at s or s2.5O.
The Holbrook news., 1911-03-03
Pineapple Cocktail.

One-half dozen oranges. one lemon one pineapple. two bananas. two cups (about) powdered. sugar. Maraschino cherries to eafnfsh. 'sCut oranges in half and carefully remove pulp so that halves may be used for cocktail cups Save juice and add to lemon juice. Cut pulp of oranges In small pieces, removing all membrane. Pare and pick pineapple in pieces with a fork Cover with powdered sugar. Slice bananas Pile fruit in layers in or ange eases. Cover with juice and gar nish with Maraschino cherries.
The Holbrook news., 1911-03-03
Ozark Apples.

An apple grower in the Ozark coulr- try. Missouri. has placed an order for 10000 crude oil burners with which to keep off frost and prevent destroy Ing his apple buds early in the spring. He used 10000 burners last spring with success.
The Holbrook news., 1911-03-03
rurkev Scramble.

One-half pound of the meat lei. after slicing; fry crisp; pour over this five well-beaten eggs to which has ben added one-half cup milk (scant) and one pinch of salt; scramble this in Q hot skillet until firm Serve on browned crackers