davidaulloa/AmericanStories huggingface dataset:
The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-11-08
New Mcxico Democrats.

Santa Fe. N. NJ, Nov. S.-1ncom-
plete returns from about one-half of
the counties OF New Mexico today in
dicate strongly the election the entire
Democratic state ticket headed by w.
c. Mcdonald ior governor.
The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-11-08
Kentucky De,nocratic

Louisville. KY, Nov. s-After four
years of Republican rule, Kentucky
awoke today to complete counting the
majorities her voters gave yesterday
to practically all the Democratic can.
didates in the state The next admin.
istration goes into Office with heavier
Endorsement than TINT acc orded to any
set Of candidates in years.
James McCreary, governor Of Ken
lucky thirty-two years ago. has been
reelected at the age Of 73, by a ma
jority ranging about 10000. 1t appears
certain that every Democratic nominee
on the state ticket has been elected.
The state legislature in joint assem-
bly, will have Democratic majority Of
probably IS. sufficient to dlspel any
doubt about the election Of Congress-
man Ollie James. Democrat, to the
United States sen ate to succeed Sena-
tor Thomas H. Paynter.
New York Assembly Republican
New York, Nov. s-The next New
York state assembly will be over
whelmingly Republican. The line up
will be Republicans 101. Democrats
48. Socialists 1. The state senate holds
over from last year and is therefore
Democratic.
The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-11-08

[continued on Page 81
The Bridgeport evening farmer., 1911-11-23
salt-cellars with which to help ones self

salt-cellars with which to help ones self to salt.
 Old-fashioned casters are not used. Oil and vinegar may be in small glass jugs or Cruets, and on the sideboard in readiness for the salad course, unless the salad dressing has been prepared in advance On the sideboard or serving table should be the plates for salad, the necessary extra silver and the dessert plates. Finger-bowls are on the dessert p,ates. A small, dainty dolly is beneath each finger-bowl and is intended merely to prevent fine china from being scratched. A carafe or pitcher of iced water should be on the serving table. The silver for dessert is not placed on the table when it Is laid. A dessert spoon and fork may be on each dessert plate when brought for that course, or may be put down at each place.
 Before the dessert is to be served the table is cleared of all extra silver, or knives, salt-ce1lars and pepper-pots. Crumbs are removed by being brushed into clean plate with a neatly folded napkin.
 After dessert the tab1e-cloth is re- moved from the table, folded carefully and put away. A pretty cover or linen centerpiece with a bowl or vase of flowers or dish of ferns may be placed on the table.
The Bridgeport evening farmer., 1911-11-23
By MARION HARRIS NEIL

both palatable and nutritious. When broiling meat the red juice will escape and so render 1t dry and insipid if a fork Is used in turning 1t instead of a spoon or a small pair of tongs. If a fork Is used insert 1t in the fat, and not in the lean turn the meat every minute, and 1t will be ready i'll ten minutes to quarter of an hour. The principle in- fire dries the outef fibre of the meat, and forms a sort of thin crut or casing this retains all the juices of the meat, which would escape and be lost were 1t pierced with fork or anything sharp. If the meat sticks to the gridiron and is marked by the bars, the latter have not been well greased beforehand When there Is no time to prepare a proper grillirlg fire, a chop or steak can be cooked in front of the fire, though 1t loses that flavor of the fire" which Is so delicious, yet so difficult to describe. If meat IS tough, and its tenderness is doubtful, put tablespoonful of vinegar over 1t when putting 1t on to cook. It will be found very tender when ready.
 Never put meat of any kind into a haif-heated oven to roast A half-heated oven allows the juice to ooze out of the meat, WllllC d HOl oven 10 start W1tn browns the outside quickly and thus re- tains the nourishment. If baked meat is allowed to lie in the fat it will prob ably become sodden; hang it on trivet, and baste well with its own fat.
 When frying i'll fat have sufficient srnoking-hot fat to cover whatever ar ticles are to be fried. Do not fall into the error that fat, like water, boils when bubbles appear. When fat is ready for frying 1t Is perfectly still on the surface and emits blue smoke. As soon as this appears, gently drop in the article to be fried. When frying bacon, or sausages, sprinkle little salt at the bottom of the frying-pan before start ing, which will prevent the fat splas1ing about. Never allow meat, uncooked, to lie flat on a dish in its own juice. In hot weather, if thus left, it will soon become tainted. Hang it Up. Many
The Bridgeport evening farmer., 1911-11-23
ARRANGING
 THE TABLE
Should Be Done as Carefully for Everyday Meals as When
 Guests are Expected
By MADELINE REYNOLDS

"HE dinner-table should be as carefully arranged for every day use as for an occasion
 when guests are expected. Or derliness and dignity in the details of the table appointments are essentials in refined living. It is inexcusable to have soiled or spotted table-cloths, dull, ur- polished silver or Stained cutlery. White linen, napkins of good size, shining glassware, pretty china, well-polished silver and knives are requisites in nlak- sng ones table attractive
 When laying the table a thick under cloth of white Canton flannel should be spread and the table-cloth laid over it. The tab1e-cloth should have been carefully ironed and folded in lines dividing the table at right angles. The folded lines serve as guide in arrang- ing the centerpiece and places sym metricalfy. At each place is a plate. A Toll or thick piece of bread is usually placed within or on plainly folded nap kin or beside each plate at dinner It IS not correct to put a plate of bread ,on the table at dinner. There may be "a reserve supply of bread on plate on the sideboard
 The general rule is to put two or three forks at the left of each place, ac- icording to the number of courses to be served; one or two knives at the right ]; a tablespoon for soup is at the right of the knives. Forks, knives and spoons are very evenly placed; glasses are at the right, toward the tips of the knives. The places at the head and foot of the table and at the sides are directly op- posite to each other.
 If possible there should be flowers or growing ferns in the center of the table, or fruit may be arranged in a pretty dish. Small, ornamental pepper-pots, usually of silver, are at the four corners of the table, and beside them are salt cellars with silver saltspoons These >salt-cellars are usually of silver and are of various shapes, sizes and designs. They may be of glass, but invariably there must be saltspoons laid across the
The Bridgeport evening farmer., 1911-11-23
SHOULD BUY
 WHOLESALE
Housekeepers Can Save Much Money by Purchasing Supplies
 in Large Quantities

UNCERTAINTIES few house H keepers appreciate the ecorozy 4 of buying household s1D5l1O
 O in large quantities at vholessss rates. Try 1t for awhile, keeping st-1cr account, and at the end of a year yoz will be surprised 'at the amount of money saved. When # IS impossible for one to buy Tn large quantities, ows1g- perhaps, to a small family, let several housekeepers club together, one worzza who has business ability attending % the ordering, or they can take turns sn doing that part of the work if the5 choose Of course. 1t is some troubIe, but 1t pays well for the time spent
 Many articles in daily use, as drSed fruits, canned goods, spices, etc, can be kept for long time If properly cared for. Soap is much better kept lonz time-the longer the better. Batter, ff put up in prints or small packages, can be wrapped in clean wet cloth, or wet butter paper, and put into a Jar of strong brine-as much salt in the water as it will dissolve-when 1t will keep fr- definitely if care IS taken to keep f5e butter always covered with the brine. 1.
 Perishab1e food-stufs will, of couTse. have to be ordered oftener. Personally, I have found the most satisfactory way to be for three or four to club together in ordering, rather than larger nua- Der. I have not mentioned prices, etc. Any woman who will get l5st of wholesale prices on food-stufs zs1 compare them with the prices she rays when purchasing in small quantities, cza soon figure up" the profit and see fss economy in this method of buying sso- plies for the household
The Bridgeport evening farmer., 1911-11-23

cooks are not aware that meat may be kept good in hot weather for several days by covering 1t with bran, and hang ing 1t where there is a good current of air. To prevent meat from tainting, a good method Is to place 1t in deep earthenware dish, and cover 1t entirely with buttermilk; then cover and place in a cool cellar. The meat will keep good for several days. Rinse well in cold water before cooking.
 To Restore Tainted Meat
 Prepare 1t for cooking, then wrap it in a linen cloth. so as to prevent any dust from getting ir Take shove1fu1 of charcoal or live coal, and throw 1t into bucket of water Dip the meat into 1t, and allow 1t to remain for five minutes; then cook immediately.
 If cake falls III the center the open ing of the oven door and the consequent rush of cold air may account for it; too much baking g-powder may have been used, or the mixing may be at fault. Never slam or bang the oven door when a cake is inside. When baking sponge cake do not open the oven door for at least twenty minutes after the cake Is first put i'll, for it will stop rising and spoil the cake. Always bake spongecake in a moderate oven, and it is ready when it begins to shrink from the sides of the tin. Cakes made light with baking powder, soda or beaten egg should be baked as soon as mixed. Therefore, they should not be mixed until all the ingredients are prepared and the oven heated. A quick oven will burn gin gerbread in a very short time, and is sometimes the cause of heavy pastry and will cause hollow in a very light cake The fruit in solid cakes will sink to the bottom if they are put in slow oven Heavy streaks through a cake will undoubtedly appear if the butter and sugar are not thoroughly creamed j; or if the butter IS not properly rubbed into the flour.
 Before beginning to mix cakes at all,
The Bridgeport evening farmer., 1911-11-23
RECTIFYING ERRORS MADE IN COOKERY
 IS ALWAYS A DIFFICULT PROBLEM
 ton nshouldA Always Be First Am. Restore

H RRORS in cookery may some A times be rectifed immediately, but very often there is no rem
 edy. There Is no difficulty, however, Ill guarding against the error when similar dish Is being prepared a second time, if one has taken the trou- ble to discover the cause o6 failure in the nrSt The housewife who knows how to regulate the heat of her oven, and also Its peculiarities-for nearlys all ovens have peculiarities-will save much annoyance to her family.
 Nearly every range needs slightly diff ferent treatment, and the best way of get ting to understand ones own IS to ex- pertinent till its faults and its virtues are mastered. To clean an oven, dust 1t thoroughly, plates and all, with DOW dered lime, and sprinkle this thickly at the bottom. Heat the oven well, let 1t cool and then brush the lime out. The lime will soak Up all grease.
 Soups
 If soup has been made too salt. add little granulated or brown sugar to counteract the effect of the salt. When making soup, If there Is no time to let 1t cool, strain 1t and heat 1t again be- fore serving, pass 1t through a clean white cloth wrung out of cold water. The coldness of the cloth will coagulate the fat and prevent the pure grease from getting through. Soup with par ticles of fat floating on the top is very unappet;zing. Leftover soup must not be allowed to remain in a saucepan all might, if the flavor Is to be as good the second day as the first. If soups or brown sauces are too light in color, add a little burnt sugar or kitchen bouquet to darken them. Sauces should always be sent to table as hot as possible If allowed to cool they will be garnished with grease on the top.
 Meats
 Boiled meat used in making soups is often dry and taste1ess. If left in the soup overnight the juices will return to 1t and the meat will thus be rendered
The Bridgeport evening farmer., 1911-11-23
::s :s THE ECCENTRIC HAT :%1fs :ss sis oossaok Ev con2es
Hrab
 and Cossack
MADE OF
 OLD LACE
Doilies, Discarded Collars or Lampshades can be Fashioned
 into Becoming Headgear

HATS! hats, caps, headgear and 4 bonnets! If you have ever had
 any secret longing to appear
 in public in some tantalizingly pretty eccentricity, some odd bit of brocade, a Japanese tidy or a lamp shade that seemed to be just the one thing in the world which made you look your best, and which because of its un- conventional oddity and seeming inap- propriateness compelled you to put 1t blushingly i'll the lowest bureau drawer and wonder at your un1nitigated vanity -if you ever have entertained any such natural and universal longing, now is the time to satisfy your soul! Literally, everything and nothing is worn on the head; 1t has no covering at all or IS all covered until only the tip of the nose indicates the whereabouts of the mouth.
 With the first attack of originality there was great lack of originality ex- hibited in some of these creations They were anything but becoming, some even being the essence of bad taste. But now, at last, headgear has evoluted into really becoming and plausible propor- tions. While we shall have. to accus- tom ourselves to the change from the nondescript, what-not creations of the last few years to hats that are seemingly part of the wearer and not the un- wieldy Instructions which women are making futile attempts to carry about in a graceful manner, we shall, in the end, become ardent admirers of these strange but wonderfully becoming types. Types they are Tn every sense of the word, being copied helter-skelter from Cossack warriors and Arab chiefs, Gainsborough beauties and Egyptian and Greek friezes.
 Old Materials Can be Used
 Turbans there are, made of every ma fteria1, from fur and heavy metals to the most fragile chiffon and delicate lace. Talking of lace, one can fashion the most fascinating and expensive-looking hats of the Chantilly lace berthas and scarfs which have been put aside for years, thus becoming the proud possessor of one of the most ultra and exclusive models that arc being shown on Fifth Avenue. A black lace hat of wide. di- mansions, aside from being very fash ionable, is about the most practical hat for all occasions that we have had; for 1t can be worn with almost any gown, as well as with the iaIl-black toilette, which at the present moment is the correct thing for women of all ages. T he lines are broad and sweeping, as in the hats worn by the lovely wemen who sat to Gainsborough and Reynolds. Seen of the head, they seem almost too extreme, but when properly adjusted they are wonderfully becoming, as one has glimpses of the face and hair through their exquisite transparency. The crowns are either square or round, of shirred or softly-draped or braided tulle, or net of mesh to match the mesh of the lace. As for trimmings lace in itself is so beautiful that little is needed to set it off A single huge rose may be quickly adjusted to match any gown with which it is worn, and for a
The Bridgeport evening farmer., 1911-11-23
Recipes
White Loaf Cake

Three rounding tablespoonfuls butter or pork drippings creamed, then add one cupfful granulated sugar and cream again; now place in one cupfyl sweet milk; sift together two and one-half cupfu1s flour, three teaspoonfuls baking powder and one-half teaspoonful nut meg, and the stifly beaten white of one egg. Pour in greased loaf-pan and bake in moderate oven.
 Bethlehems
 Cream one-fourth cupful of butter, then add one cupful fine granulated sugar and work to cream again. Add one-half cupful sweet milk, one and one half cupful of four sifted with two tea spoonfuls baking powder Beat into a smooth batter, then fold in the stif1y beaten whites of two eggs and add one half teaspoonful vanilla. Fill greased star pans two-thirds full of the batter and bake in moderate oven. Ice with red or white icing when cold
The Bridgeport evening farmer., 1911-11-23

There are many new and stunning
 elaborations of the one-time plain and unpretentious quill of the past; and if a single severely plain one does happen occasionally to venture out among its befril1ed sisters, 1t is because of its ab-
 normal length and fine quality, ranging in price from three to ten dollars, ac cording to the shade of the feather and the cleanness of the midrib. These, of course, are III the natural color and haw1ess.
 For afternoon gowns there are won derful dyed leghorns and some very simple ones in the natural tone. They are very simply trimmed with a band of co1ored velvet about the crown as a background for tangle of field flowers. Others have the entire crown covered with mass of pink roses and a sprink ling of blue forget-me-i1ots. One very chic model seen at ar1> at-home was a very simple one in natural color, having a wide round brim which was allowed | to fall in its own undulating lines and | low ova1-shaped crown of tangled blackberry vines, the glossy fruit being I in all stages of maturity, thus making a very Parisian combination of color, which was emphasized by hght-blue | facing of silk velvet about an inch and a
 half wide and placed about half an inch from the edge of the brim.
 The Illustrations
 The first hat in the group of illus trations is an excellent example of one of the new ready-towear hats, show ing to good advantage the newest spring development of the rolling bri1n. It Is made of coarse satin straw of a soft go1den-brown shade and is faced with tobacco-brown satin, which Is the foundational background for an. em- broidered design of yellow straw braid. A beautifully shaded pair of wings adds height and balance. They are bronze
 green about the base, shading off into sea1-brown, the upper wing portions be- ing of golden-brown on the lower half of the quill, the narrow upper half be- ing an intense, almost black-browr, while the ribs are of yellow.
 Russian Turban
 The second illustration shows all ] adaptation of the Russian turban and a
The Bridgeport evening farmer., 1911-11-23

see that the tins or moulds are carefully prepared. For rich cakes the bottoms and sides of the tin should be lined with double paper cut to the size and well buttered. For plain cakes have the tins perfectly dry, well greased and dusted out with flour and the paper dispensed with.
 Jellies; Etc.
 If table jellies break when being turn ed out, the molds have not been i'm mersed ill tepid water. Hot water ire uuent1y causes breakages. When creams, gelatine buildings and table Jellies do not set properly, they have been over sweetened or have been allowed to stand in warm place after making. Broken 1nolds of wine or coffee-jelly can be re- molded by simply warming the gelatlne mixture very gently, and then turning 1t into wet mo1ds. The jelly should not be allowed to boil, or become very hot, since that is apt to give it a disagree able flavor. Any such dish that con- tains milk or eggs should be relocated very carefully, and is best done III a double boiler.
 Custards
 If custard has boiled. or been a1- lowed to cook too quickly, 1t will be watery and full of holes. When baking the custard, place the dish containing it in a larger dish nearly full of water. Then, when the custard Is half cooked, sift a little fine sugar over 1t. This helps to make 1t brown nicely, while the surrounding water prevents 1t from cooking too fast, and so honey-combed appearance is avoided. Steamed cus- tards are delicious, and they must be steamed slowly and carefully. When they are properly made they are firm and solid.
 Puddings
 When boiling a puddi-o. such as roIy- poly or a plum puddin. often sticks at the bottom of the saul ..Ii1 when first dropped in. A plate in the pan will pre- vent this. A steamed pudding falls if cold instead of boiling water is added. A hot oven will scorch any pudding if beaten white of egg Is spread on the top, while the under part will be quite uncooked
 Puddings put into a ha1f-heated oven or cooked in water that has been al- lowed to go off the boil are invariably spoiled. Stains on pudding and pie dishes can be removed by rubbing with powdered whiting, applied with a damp flannel.
The Bridgeport evening farmer., 1911-11-23

left side, the end being finished in bunch of flat stiffish feathers about four inches long, shading from darkest olive green to soft grayish-Nile. The crown was made by braiding together a fancy soft ecru straw or raffia with two shades of green tulle, olive and gray-green, this being tackled Aatly to the crown. An other was of rose-pink and gray, with long, dropping, gray bird of paradise feathers.
The Bridgeport evening farmer., 1911-11-23

For morning and street wear, there are lovely silky straws made into tur- bans and draped hats. This material has more. the texture of silk braid made up into straw pattern. Then there Is the becoming yellow and chestnut straw modification of the Merry Widow" sailor.
 Plumage
 Quills, wings and fancy feathers of every description made most service
The Bridgeport evening farmer., 1911-11-23
The Napoleon Adaptation

The third street hat exempIffes ff1s widely prevailing adaptation from fF1e jaunty Napoleon ard tri-cofne shape of Continental days. A very French and snappy combination, and withal most be- coming to young matrons Is this rose colored braid with its facing of blzek satin and severe black quills.
 Travellers departing for the South are very enthusiastic over the hemp models that are being Introduced, as they are especially adapted for large picture hats They rest so lightly on the head and are so much more serviceable for car riage wear than the hat of black vefvef, which catches the dust and so quickly loses its freshness. The hard-surfzce effect of the hemp Is overcome by En1ng the brim with a facing of sf1irred n1alsne which softens the line about the face The full white ostrich plumes are of an intense whiteness that is luminous
 Young girls delight in the recent fashion Of black velvet hats for them- which IS always correct.
 The Grecian Knot
 Where the hair is inclined to hc rn- becomingly close to the head, a httl< flufing out is advisable, though 1t need by no means attain the proportions of z large pompadour. If one has enough hair she may make 1t into puffs, but most of the hairdressings are made with false pufs or braids, pinned on These may be made of your own combings CT bought in shade matching your own hair. When the hair Is thin, pompa- dour to wear under It Is to be preferred to roll A roll may be pinned at the back to form a support for the Crcr5an knot, which may be composed Of pinned on puffs, or a switch may be twisted fn- to psyche knot and pinned to your own hair.
 The first step in hairdressiug IS to comb the hair straight down from fhe crown of til. head all around II if ls sufficiently thick, the central part at the crown may be gathered together and tied, the remainder falling like fezsy fringe all around the face and head If a roll or pompadour Is to be worn II $ now pinned in place The front secfior of hair-from temple to ten1le-ss thrown back over the pornpedorT ard combed lightly into place The ends are fastened at the crown by ha1Tp1n CT two. The sides-frst one, then the other are treated in the same manner. then the back. The central part that was f5>d is then divided into strands and these are rolled over the fingers into puFs, oT twisted into full, soft psyche knot
The Bridgeport evening farmer., 1911-11-23

able and appropriate departure from heavy winter furs to filny summer finery. Gi1ded flowers are also much ill evidence, these, by the way, being an imported novelty and very high in price. Obtaining bt o the nosps propep aq e eodgod @ or 'ts ar nished tone of the most expensive flow CTS as easily as the dowdy, brilliant gilt of cheap limitations.