davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

not cooked in the shell, Just this side
of the hard point. They were covered
with a semi-transpzrent sauce, brown
tsh red, filled with finely minced cher
vii. The sauce was partly of Drowned
butter, very slightly thickened with
glaze, favored with ham and made
slightly tart and sweet with currant
jelly or the soft part of jar of bar lie
due. Hence the name. For this glaze
make a stock of veal and ham and
reduce it until clear and thick. They
were delicious enough to pay for all
the trouble.
A delicious salad was a tiny head of
Boston lettuce spread partly Open
then sprinkled with shredded celery
and nuts minced SO fine you would
scarcely know what kind they were.
A French dressing was poured over
this, and each head was surmounted
by two large dollhouse grapes, skinned,
seeded and cut in two.
Romano salad
Another salad at a table on upper
Fifth Avenue was of the very light
green and tender leaves of Romaine
lettuce, in a bath of French dressing
made Of tarragon vinegar, and over
all busting of finely powdered Stilton
cheese.
FiIet Mignon
A perfectly round piece of tenderloin
was surrounded with sauce bearnaise,
filled with finely minced chervil. The
New York cooks seem to take to the
profuse use Of chervil this winter, and
do believe that but few of our house
keepers are familiar with it. It is a
welcome change from parsley and
onion, and as it may be found now
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

eggs shirred in naples, then turned
out on toast and covered with a white
sauce favored with tarragon vinegar
and made yellow with egg yolks. The
gus tips, just heated in butter.
A Bombe Praline
This was round ball of French ice
cream filled with chopped pistachio
nuts surmounted by a strawberry
shaped piece of green ice cream, fla
vored with pistachio. Around the ball
beaten egg white cooked in syrup, and
this was favored with maraschino.
Parfait D'Amour
It is made thus: A tall glass is filled
with peach ice cream, then q spoonful
of raspberry syrup is dropped in and
it runs down through the parfait Just
schino is poured in, and on top
sweetened spoonful of whipped cream.
1t Is worth trying.
Gateau MERRIAM
An oval sponge cake. or it might
lengthwise. Both pieces are dipped in
to thin syrup, then put together with
whipped unsWeetened cream. The top
piece was spread with a mild fruit
jelly ut tasted and looked like APPLE
and then sprinkled generously with
finely minced green pistachio nuts. In
the center was a candied cherry sur
rounded by leaves of angelica. The
whipped cream filing was put in so
it showed at one side, tipping up the
top layer.
English Pineapple PIE
It is an individual deep nappie filled
with cooked pineapple favored with
cinnamon. Thereis no under crust, of
course, as it is English, but the upper
crust is of puff paste, and a tiny
pitcher of unwhipped cream is served
with it. The pineapple may have been
fresh and cooked in syrup, or perhaps
it was just canned or preserved fruit
cooked down in its own Juice. 1t can
be made easily by any cook and will
well pay for the trouble. 1t is quite
dainty enough for company, and would
be relished by those who are weary of
ices and whipped cream f1ummeries.
The sweet cakes and tarts furnish a
few novel suggestions for the home
maker. There are cream puffs covered
with maple frosting piped with choco-
late icing, and their napoleons were
just the reverse. They were the usual
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

that would please all men. A Romano
lettuce WIS covered with a French
dressing and slices Of tomatoes and
then with several very thin slices of
Port du salut cheese cut into fancy
shapes and spread with French mus
tard. These slices were well distribut-
ed over the salad. With this tiny rye
bread sandwiches were served. This
would be excellent for an evening sup-
per. and if the Port du Salut cheese
Is too expensive or unobtainable, a
Swiss cheese could be used. The Port
du Salut is quite similar to the inn
ported Swiss cheese, but 1t IL much
finer in texture and more delicate In
flavor.
FlIxzled Beef
Is good as a luncheon dish, with the
addition Of hard-cooked eggs and
minced green peppers.
Squads en- Casserole a Ia Parisienne
I must not forget the way the SQUADS
were cooked at a famous grill room
mentioned above, although it would
be impossible to copy them in private
kitchen. They were large squads,
completely stuffed with SQUAD livers
finely minced and well seasoned They
were cooked in stock with mushrooms,
artichoke fronds and asparagus tips.
The mushrooms and fronds were cut
in small pieces and but a very small
quantity or these choice vegetables ac-
companied each SQUAD. The secret of
the abundance of livers for the stuff
ing, is that they serve a great many
broi1ed squad at this grill room, and
the livers are saved for the squads
en- casserole. Housekeepers at home
could save chicken livers for this pur-
pose, season them well and stuff every
crevice of the bird, and the result will
be q gastronomic achievement worthy
Of all the trouble and expense.
Sardine Club Sandwich
For those who enjoy late suppers
after the play, this speciality served at
hotel on Broadway uptown is good
enough to try at home. There are the
usual triangles Of toast, two Of them,
between which is the lettuce leaf, the
slice of chicken and the slice of bacon,
but there is also a homeless and skim
less sardine. split open and laid under
the upper piece of toast next to the
chicken. 1t has a thin spreading of
mayonnaise, but those who find this
too rich for the midnight meal may
order it without the mayonnaise.
Egg Trevise
They are served at luncheon, and are
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

at all the vegetable markets, 1t is not
difficult suggestion to adopt.
Bonnie Bouche
This Is easy to do. On a round piece
Of toast put a slice of tomato, sparse
sprinkling Of onion and green pepper
minced very fine, some salt and a
grating Of American dairy cheese.
These, one for each person, are put
under the gas stove broiling fire until
the cheese is melted. Those who use
coal ranges may put them in the oven,
but they will not be quite the same.
Drowned potato Balls
The balls cut from raw potatoes
were boiled until not quite tender in
stock seasoned with onion; they were
put in a shallow, buttered baking pan,
and covered with melted butter, just
enough to brown them nicely. This
was done by putting them under the
gas flame or in a very hot oven. Just
before serving they were well sprinkled
with very finely minced chervil or
parsley. .a
Jelly In Tomatoes
This Is a very pretty dish for a yell
low and green luncheon. A jelly was
made with chicken or meat stock and
gelatine well seasoned and filled with
chicken or meat dice; lamb or veal
Der pickles and capers are added to
the jelly, together with celery dice.
The tomatoes are skinned, chilled,
scooped out and filed with chicken or
meat dice: lamb or veal would be good.
Small slices of cucumber pickles and
capers are added to the jelly together
with celery dice. The tomatoes are
skinned, chilled, scooped out and filled
with the stiffened jelly, put in with
a teaspoon. A green meyonnaise is
piped around the edge, and the center
filled with an ordinary yellow mayon-
naise. The green is acquired by a bit
Of coloring paste. When green peppers
are sweet and fresh, cook them first
in sailed boiling water, then mince
them very fine and put them in the
green mayonnaise. Add to the usual
method of marinating beefsteak and
chops before cooking, as a great i'm
provement in flavor, a rub of garlic.
Then put a few drops of salad oil, to-
gether with pepper and salt, on each
side of the meat twelve or twenty-four
hours before it is cooked. This makes
the steak or chop tender, juicy and of
fine flavor.
Romaine with Port du SaIut
Another home concoction is salad
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11
In Oyster Times
BY ANNE WARMER

THE old saw, "He was a bold man
who first ate an OYSTER" might
be modernized into, HE as a rash
man who ever eats raw oyster.
I the ban. so they are still interesting
and "at home until May first.
oyster Filling for Pates
In making oyster filling for pates.
season, for a change. with q little
curry powder, instead Of the everlast-
ing pinch of mace or add to the
mixture half a cup of cepes, soaked
overnight and drained. To be sure
there's not much flavor to them, but
rooms. which are chiefly useful as adj
ditions to bulk and appearance-f we
will be honest about 1t.
Fried Oysters
Some Of the changes to be rung on
frying the popular bivalve are to dip
them in mayoqnaise before rolling in
equal parts of extremely fine bread
crumbs and flour. These are delicious.
but, of course. they spatter the fat.
Fried sprigs Of parsley make an &C
ceptable garnish. Another way is TO
marinate drained oysters in lemon
juice, melted butter and pepper sauce,
turning the oysters in the bath occa-
sionally; then roll in bread dust, egg
and milk mixed, bread dust again be-
fore plunging into the kettle. A combl-
nation Of half the crumbs and half
finely chopped crab meat sailed and
peppered is an appetizing innovation.
The oysters are rolled twice in this,
a seasoned, light egg batter between,
and sauted in butter in a very hot
pan. Before dipping, press gently and
wipe dry; but after covering with any
mixture do not squeeze with the hands
nor pile one~upon another. Oysters
can stand in cold place an hour be-
fore frying, if necessary, but not at
all afterward, If they are to be at their
best.
Oyster Shortcake
A good supper dish is this oyster
shortcake: Make a rich, light, bak-
ing powder biscuit dough and bake in
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11
RECIPES FROM THE
BROADWAY CUISINES
Adaptations of the Methods Used By Famous Chefs in
the Big New York Restaurants
By LINDA HULL LARNED

XATHILE many of the culinary
wv achievements in the great
w metropolis are the conceits of
famous chefs, and consequently
not to be discovered" by those who
eat Of them, there are always sugges-
tons which may be adapted to the
family table. The greatest stumbling
blocks to success at home are lack
of sauces and the knowledge, time
and practice It requires to make them.
In all flrst-class hotel or restaurant
Kitchens the chefs are well supplied
with q variety of sauces, stocks and
glazes- These are always on hand,
20 that a dip into one, then a spoonful
or another, results in something that
cannot be copied In the home kitchen.
The recipes given here are not the
bona f1de connections, but an adapta-
ton of the way they taste and the
way they look. for home use.
Stuffed Potatoes
The potatoes are baked, then a piece
Of the skin is cut from the side. some
Of the hot potato removed, and q raw
egg is dropped into the cavity. Over
this Is a PURGE of ham, which is only
finely minced ham mixed with a little
gravy or ham stock. Then the potatoes
are put back into the oven until the
egg has time to cook. When served
q spoonful Of bechame1 sauce or even
q plain brown sauce, Is poured on top
Of the ham.
Eggs Bar lie Due
These are round pieces of toast upon
which were artichoke frouds covered
with very round poached egg, so
covered with the cooked whiteNes to
give the impression of being soft
boiled ! am not sure that they were
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

Leave room by the side of the beds
for a path, or put the flooring for the
lawn close to the flower beds, as you
prefer, though path adds to the effect
of space In that 1t seems to lead some
where, and to city dweller the mere
thought Of strolling along a garden
path is most alluring. be the stroll
never SO short
Box In the edges of the lawn to the
depth OF three or four inches and make
your flower beds eight inches deep in
front and twice that depth at the back
FIJI In nower beds and lawn box with
finely pulverfzed earth. For small trees
and large shrubs the soil should be
from eighteen to twenty inches deep.
The path may be covered with gravel
or a board walk laid.
You can have an old-fashioned gar
den if you like with all the old-fash-
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

visible Figure shows the boxed-in
flower beds and also shows the wealth
OF plants and flowers that overhang
and cover the board sides. How small
trees may be grown in tubs is shown
in Figure 5. This also shows the
sundial standing in a bed Of gay mas
turtiums, and close beside it the yucca,
or bayonet plant, sends up its spikes of
creamy white flowers.
BY using sod you will probably have
q better lawn than you can obtain with
grass seed, and you will have it imfne-
diately; nevertheless, grass seed will
do as well on the roof as on the ground.
possibly better. Figure gives the
lawn of the roof garden which, like
any other, is moved with a lawn
mower and watered with garden hose.
A pergola on the roof is not attainable
for many amateurs. but a wide awning
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

The effect of flower beds is produced by
grouping plants In low, wide pots close
together, and with them forming dec
oratiye patterns on a pebble-covered
roof In this temporary garden you
may have your small trees in tubs, your
vines can be planted IN boxes and the
board flooring will be unnecessary.
AS the air is cooler as well as purer
on high roof, the plants in your gar
den may be a little later in blossom
ing than they would be on the ground,
but June will bring the roses inst the
same and probably you will notice nc
difference.
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

THE invitations for an unusual
luncheon were sent two weeks in
j advance. They were written on a
large sheet of letter paper, with
the request that the answer be writ
ten on the last page and returned inn
1nediately. The answers were then
sent to an interpreter Of handwriting
who wrote the character delineation on
turn, the hostess made each into a
booklet with the name of the guest on
the outside and used them for place
cards. During luncheon the booklets
were read by the hostess, when the
guests had little difficulty in fitting
the character sketches to their owners
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

toned flowers; Nlacs, sweet peas. phlox,
hollyhocks. china asters, mignonette
and hosts of others all growing as
bravely In your hanging garden as in
the old country garden on the ground,
Figure shows corner of the roof
garden with a clump of brilliant holly
hooks against a background Of blue
sky. Down In the left-hand corner the
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

thing-pastry strips put together with
cream, custard and jelly; but the top
layer was covered with chocolate gar
nished with coffee icing.
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11
Oyster Shortcake

A good supper dish is this oyster
shortcake: Make a rich, light, bak-
ing powder biscuit dough and bake in
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11

Of the manifest Th1nUmf
about q kitchen or laun1k3a
Is list OF the different DxoAG2,
.-frIfff csofEea choen1n66l
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1911-05-11
Egg Trevist

They are served at luncheon. and are
The Bottineau courant., 1911-06-23
REMARKABLE SERMONS.
Some Were Cruelty Long. and Others
Were Models Of 8revity.

Some Were Cruelty Long. and Others
Were Models Of Brevity.
Sermons are not so lengthy as they
used TO be. and one seldom sees In the
comic prints the joke. 50 familiar in
other times. wherein the minister was
chided tor his "fourteenthly" remark
which was supposed to mark period
close.
1t Is said that Thomas Hooker
thought uls duty Ill performed II his
sermon did not consume three hours
Once it ls related that the famous di
vine did deliver a really short ser.
mon-preaching exactly fifteen min
utes He sat down, but after brief
rest was up and at it again for two
hours more. Every one of Cranmers
sermons was small volume in itself.
and Bunyan. Calvin. Baxter and Knox
are all said to have been only little
more merciful to their hearers.
In striking contrast to these long
winded discourses may be mentioned
some startlingly brief sermons of late
years. Perhaps the shortest OF all was
that delivered by clergyman at
Ocean Grove. N. j., who. after an
nouncing his text, impressively sur
veyed his congregation and then said
Don't worry; it's wicked" He then
sat down.
1t would be difficult to exceed this
in brevity and effectiveness, but a
north of England vicar in the last cen
tury closely approximated it. He gave
out the text. God so loved the world,
etc., to which he added this observa
ton:
my friends. did l speak an hour !
couldn't make that message any
palmer. I'll just leave 1t with you"
Another example OF brief but ex
traordinarily effective sermon was fur
nished by an aged and feeble clergy
man in Ohio. he had been requested
to deliver a charity address on behalf
Of orphan children. but bis strength
was unequal to the task. 1t was there
fore an inspiration indeed that moved
him to stretch forth one feeble arm
in the direction of the little unfOrtu
mates sitting near the pulpit and to
exclaim with no little pathos. "Whence
shall we find bread that these may
eatY
So impressed was the congregation
that the collection was the largest ever
taken In that vicindty.-Chicago Rec
ord herald
The Bottineau courant., 1911-06-23
Gifts For Children,


The Joy Of welcoming new baby
into the family often finds expression
in deluging the newcomer with offer
ings and tokens. No gift can be too
great and costly for baby.
Proud grandparents and doting aunts
and fond uncles and sympathetic
friends all wish to attest their inter-
est in some tangible way. and what
to give" baby continues to be a source
Of anxiety throughout its career. 1t
seems almost a crime to think Of the
large amounts expended upon toys
whose usefulness are over in a day
Why does not some one think Of the
future and give things that are really
worth while and which will give real
pleasure later on? Think of the Joy
Of possessing good library when one
is old enough to fully appreciate it!
Some girls possess strings Of we'll
matched pearls whose beginnings were
formed when they were tiny tots and
who received one at a time as birthday
gifts. Sets Of silver forks and spoons
have also been gathered together in
this way, and pictures which have
some true artistic value. 1t is true
that all these things are of but scant
interest to the very young boy or girl,
but as they grow older their interest
is awakened. and real appreciation
for possessing beautiful things is found
to be great delight.
The Bottineau courant., 1911-06-23
DoINes IN COUNTY COURT.

On Friday of last week there
was a hearing on inventory in
the estate of Hansford NJ. Flan-
cry, late of Omemee, at which
the inventory was allowed.
On the same day there was a
hearing on the report of mort
gaging property in the estate
of Joseph Hamlin, late of Eek
man, in which the proceedings
were approved and the home
stead set apart to the family.
Also on Friday there was a
hearing on proof of the will of
Thomas Cave, late of West
hope, in which the will was
admitted to probate and Grant
S. Trimble qualified as executor.
On Tuesday of this week a
petition for proof and probate
of the will of August Raddatz,
late of Gardena, was filed. John
Boettcher and August Tohm
are named as executors. K. H.
Fairfield of Gardena was named
as special guardian of the
minor heirs.
Petitions for letters of ad-
ministration was filed on We'd
nesday of this week in the
matter of the estate of John
Hamilton, late of Tarsus, by
the widow, Anne Hamilton.
The Bottineau courant., 1911-06-23

County of ROttineau y
County Court
In the matter of the estate of Hendra
Jensen, deceased:
Louis ]. Teigan.,.............
Hartvik Berg es; Jensen,
Josofne Marie Jensen,\
Jens LeOnart Jensen, Her
man Jentoft Lind Jensen,k
Sara Hansine Jensen,\
Martha johanna NekOline
Jensen. Respondents
The State of North Dakota to the above
named respondents, Greeting:
You and each of you are hereby cited and
required to be and appear before the coun-
ty court of the county Of BOttineau. In the
state of North Dakota, at the office OF the
county Judge of said county at the court
day of July A, d. 1911, at 200 O'Clock p. M,
Of that day then and there to show cause,
if any there be why the final account OF
Louis Teigen as administrator OF the estate
of said deceased should not be settled and
allowed; the residue of said estate be dis
tributed to the persons thereto entitled,
the said estate closed and said Louis j.
Teigan discharged
Let service Of this citation be made on
respondents as follows: BY publication in
the Bottineau Oourant, weekly newspaper
published in the city of BOttineau county
of Bottineau, state of North Dakota, for
four successive weeks, and by personal
service on the respondents residents OF
Bottineau county at least ten days before
the date OF hearing.
Dated this 18th day of June, A.. D. 1911.
John H. Kirk,
Judge of County Court.
(June 1880 July 7-14)
The Bottineau courant., 1911-06-23
}. Allen Kemp and Miss Charlotte Ann
Macarthur Married Wednesday.
BOTH PARTIES ARE WELL KNOWN
Left on the Same Day for Wedding
Trip to Groom's Old Home
in Indiana.

Two young prominent people
in social circles in this CITY
were joined in wedlock at s
O'Clock on "Wednesday morning
at the home of Nr. and Mrs. ID.
H. NCArthur, parents of the
bride. The contracting parties
were J. Allen Kemp, president
of the School of Forestry, and
Miss Charlotte Ann, on | y
daughter of State Oil Inspector
MCArthur.
The marriage ceremony took
place in the presence of thirty
four relatives and intimate
friends of the family. The
ceremony was performed by
Rev. q. William Barnum,
pastor of the Presbyterian
church of this city, assisted by
Prof. H. l.. Mcneil, a cousin
of Mrs NcArthur and a teacher
in the Baptist college at Bran
don, Manitoba. John b. Nc
Arthur, brother of the bride,
was best man and Miss Gladys
Stewart was bridesmaid. The
bride wore tan pongee travel
ing suit, trimmed in blue, with
hat to match.
After the ceremony a we'd
ding breakfast was served and
and the happy young couple
departed on the ten o'clock
train for a visit at the groom S
old home in Kempton. Indiana.
A host of friends gathered at
the depot to give them good
wishes and also to distribute
large quantities of rice where
it would make the victim most
unConfort;, bic. This barbaric
custom is considered necessary
to the happiness of all newly
weds and Mr.. and Mrs. Kemp
cannot complain of being
sighted in that particular.
Mr. and Mrs. Kemp are very
we'll known here and held in
high esteem. In common with
the entire community we give
them best wishes for happiness
and prosperity.
The Bottineau courant., 1911-06-23
Points
for
Mothers
Infantjie Paralysis.

Infant'ie Paratysis.
lnfantile paralysis is a germ disease.
Being germ disease, infantile paraly.
sis is communicable from person to
person. 1t is contagious and infectious.
The germ is mainly taken through
the nose
1t is communicated by means Of the
nasal discharge.
Wherever possible handkerchiefs
should be destroyed when soiled. In
any event. they should be thoroughly
boiled.
The use Of the pocket handkerchief,
however. is not sufficient to protect a
child from infection. The nasal pas.
sage and throat should be kept thor.
oughly sterilized. A mouth and nose
wash of hydrogen peroxide may be
used for the purpose. This may be ap-
piled with an atomizer or other form
of spray.
Children should be made to avoid the
filth of the streets. Under no circum-
stances should they buy fruit or can
dies which have been exposed to the
dust charged air Of the streets.
Do not let your children indulge in
kissing. Infantile paralysis may very
readily be Spread III fist that way.
Above all, keep your child clean.
These precautions are more neces-
sary in the summer months. but it
would not be unwise to practice them
the whole year