davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1911-07-15

 TN FLATS
Cooperative Apartments Make Ideal Homes for Comfort and Happiness
SAW a home the other day which ir of he rc-f

SAW home the other day which word in home building in the
 United States. It was an eleven room house." with downstairs and upstairs, dining room and kitchen, bed- rooms and baths, servants rooms and all. The French windows of the large living room opened upon a balcony from which one looked down into the billowy tops of trees and across upon miles of city landscape. There was a library, with the same view.
 A handsome staircase swept in a pleasing curve to the bedroom floor above. Spacious sleeping apartments, with their bathrooms, were grouped about hall of no mean dimensions. Here, in word, was a complete indi- vidual home, laid out, decorated and equipped to the liking of it's occupants, though attic there was none and cellar broad avenue, the rear a court. This home was a duplex apartment, as the two-story apartments are character ized, and it was situated in the midst of a great dwelling, being one of sev- enty-five separate apartments.
 The owners or stockholders of CO., operative apartments unite to build the structure, reserving for their individual use the space they desire and arrang- ing their respective dwellings to suit themselves. The larger part of the space is occupied by apartments which are rented, the income from these pay ing the fixed charges and running ex- penses of the entire establishment, thus. in successful house, leaving the stockholders in possession of their
The Bridgeport evening farmer., 1911-07-15

apartments rent free. In other words the stockholders got their dividends in the shape of free or largely reduced rentals.
 The duplex apartment briefly de- scribed in the foregoing is one of the stockholders apartments of Harperley Hall, in New York city, of which Wal lace Irwin, the humorist and poet, and H.sW. Wilkinson, an architect of dis tinction, are among the originators and owners.
 Within these fetching walls are homes of several descriptions-duplex apartments, housekeeping apartments of varying numbers of rooms, and bachelor apartments with two rooms each. In addition to steam heat and electric light is the modern refrigerat- ing service, which keeps the refriger- ator in each apartment as cold as three hundred pounds of ice can make it, and a series of cold storage lockers in the basement, one for each family, for the keeping of vegetables. wines, etc. There is a valet service and a maid service, which, of course, cost extra, and there are extra guest rooms, with baths, which tenants may hire for their visitors; also extra servants rooms, for hire. Of course there is restau- rant for the families who do not "housekeep.'
The Bridgeport evening farmer., 1911-07-15

flour smoothed to a paste; cook until the milk is creamy then return to the double boiler to cook until the mixture coats the spoon instead of running off; then add two cupfuls of strained cooked tomato. Salt and pep per to suit.
 Baked Bean Soup.
 Press enough baked beans through a sieve to measure one pint, then add one quart of hot milk. Fry a medium sized onion, peeled and sliced, in a little butter until it is tender, but not brown ed; then add to the soup and cook for ten minutes, counting from the time 1t becomes hot. Serve with small cubes of stale bread Drowned in hot butter
 Asparagus Soup.
 Cut off the. heads of twelve stalks of asparagus that are to be used as a vegetable for dinner. Clean the stalks and cut them into small pieces, cover with a quart of water and boil for five minutes; then throw away this water. Cover the asparagus again with
The Bridgeport evening farmer., 1911-07-15

in a pint of water, or, if you forget 70 put them to soak the night before, pour boiling water over them in the morning and let them stand in it. cov- cred closely, until you are ready to use them. Melt one tablespoonful of butter In saucepan and put the len us In 1t, reserving the water in which they soaked. Let the lentils fry in the butter, stirring them often, until they begin to brown, then add the water in which they were soaked, one cupful of tomatoes, one teaspoonful of salt and cayenne pepper to suit the palate. A small onion shredded fine may be added. if preferred. Cook until the ientils are thoroughly tender, so they Will readily crush between the thumb ana nnger. If necessary, more water may be added. using but a small quan- elty, In order that the liquid may be boiled down to a thick gravy when the lentils are cooked.
 By way of variety, grind the skins rom the lentils before they are cooked ana after they are soaked, by rubbing them Dr1skly between the palms of the hands. Flush them with plenty of water and pour it off quickly. carry Ing away the skins with it, since they are lighter than the lentils and re- main at the top. If onions are used, they may be cut up and fried a golden brown, along with the 1entils, and 8 different flavor will be imparted than if they are merely boiled with them.
 Split Peas.
 Soak one cupful of split peas over- night. Put them over the fire in the water in which they soaked and par boil them, discarding the water. Melt one tablespoonful of butter in a sauce pan and fry the peas in it until they begin to brown and stick to the pan. Then pour enough water over them to cook them until done, and season with salt and cayenne pepper. Cook until all the liquid has boiled away. Test
The Bridgeport evening farmer., 1911-07-15
Curried Potatoes.

Cut two large potatoes in cubes about an inch square and place them in a saucepan in which one tablespoonful of butter has been melted. Season with taste and one teaspoonful of curry pow der. Stir thoroughly, so the condi- ments are well mixed through the po- tatoes, and then add one pint of hot water. Let the potatoes cook until they are well done but not mushy. leaving enough liquid on them to form a sort of gravy or sauce when they are served.
 If milk sauce is preferred, pour one- half cupful of milk in bowl and add an equal amount of cold water. Blend with this two teaspoonfuls of flour so dian would stir in the flour with his fingers. Pour this mixture over the po- tatoes and let them cook in it until the quantity of liquid is reduced about None-half.
 curried Carrots.
 Cut up in inch cubes as many car- rots as may be required. Put them, dripping wet, into a saucepan in which one tablespoonful of butter has been melted. Season them with cayenne pepper and salt to suit the taste, and one teaspoonful of curry powder; or, lacking the curry powder, use a gen. erous pinch each of cinnamon, cloves, allspice, ginger and turmeric. Cover the pan closely so no steam can escape and let the carrots cook until tender in the moisture generated from their own steam. If necessary, a very small quantity of water may be added; Sut there must be no liquid on the car rots when they are through cooking. The Indians would simply turn the cover of the pan upside down when all the moisture in the pan is ex- hausted, fill the cover with cold water and trust to the liquid generated from the steam to finish cooking the car rots. The Indians have covers spe- cially made for this purpose, but the hollow covers used in America will do just as well.
 Chick Peas with Gravy.
 Chick peas may be bought at any large department store. They are wrinkled and resemble a nasturtium seed more than they do peas. Soak one cupful of them overnight in plenty of water, since they swell considerably, and if too little water is used they will not remain covered with liquid When ready to use, rub the skins from the peas as you would make hominy, and place them in a saucepan in which one tablespoonful of butter has been melted. Season with one pinch each of cinna- mon, cloves, ground coriander seed, turmeric and salt and pepper to suit the taste. Let the peas fry in the but ter for few minutes until they begin
The Bridgeport evening farmer., 1911-07-15
PURPOSE OF SOUP IS
 TO PREPARE STOMACH
For the Heavier Foods of the Mea1-Consommes for Dinner, Purees for the Luncheon-When
 Unexpected Company Arrives

WIDER the head of quick soups Is the long list of delicious cream O soups which may be prepared
 without meat, but which are bet ter-f1avored if meat stock is used for their foundation instead of water. with soup is to warm and prepare the stomach for the heavier foods that are to follow, the clear soups are the accepted ones for a dinner, the cream variety usually finding place on the 1uncheOn-table.
 wider and thrifty she will always keep at hand a bottle or can of some stand ard bouillon or beef extracts with which to build quick soup for the meat dinner if unexpected company arrives. A dish of soup helps out won- derfully when this happens. and many a meal has been saved when the house keeper has discovered such an aid, af- ter frantically searching the larder for something to stretch out the leftover roast that was to do duty for just the family.
 When making a tomato cream soup, sometimes called "bisque," care should be taken to place a piece of baking soda in the tomatoes before adding them to the milk, as the soda will neutralize the acid in the vegetable which causes the milk to curdle and ruin an otherwise delicious dish. For cupful of strained tomato piece of soda about the size of a French pea will be sufficient. as too much will also ruin the soup.
 Care must also be taken not to scorch the milk, and to prevent this happen ing the. wise woman will prepare her cream soups in a double boiler. Es- pecially is this advised when the cook has several other matters to attend to when the milk is becoming hot.
 puree soup is thicker than a simple cream soup. The former should never preface a dinner consisting of meats, vegetables and dessert, but may be used when the dinner consists of pick ups and there Is need of nourishing soup. Like everything in successful cooking, good materials and care in preparation are necessities.
 The formulas given here are sufficient for four people:
 Tomato Soup.
 Place one level teaspoonful of butter in a saucepan, and when 1t bubbles stir in one rounding tablespoonful of flour and mix to smooth paste: then pour in gradually: while stirring, con mato and two cupfuls of boiling water, to which has been added teaspoon full of beef extract, stirred until dis solved. Cook for not less than ten minutes, which will prevent any taste suit and then serve. If the taste of onion is liked, small one may be sliced and Drowned in the butter before adding the flour.
 Tomato Cream Soup.
 Place pint of milk in double boiler. and when it is scalding hot stir into a saucepan into which has been melted two tablespoonfuls of but ter and two level tablespoopfuls of
The Bridgeport evening farmer., 1911-07-15

only father, mother and clergyman. with the bride in a plain travelinx dress. is perfectly dignified.
 A sensible girl will not involve her parents in expenses which they can- not afford. She will prefer to have very few friends at the wedding, and to leave only after receiving informal congratulations and after partatinz of simple refreshments, rather than at- tempt an imitation of expensive and elaborate weddings she has seen or heard about.
 The rapid change of fashions makes it advisable for bride-elect to have only a sufficient of dresses for a season. A girl is wise who saves an amount of money for future expendt- lures for dress.
 If there are to pe bridesmaids they are chosen among intimate friends. If the bridegroom has a sis ter she is included. The best man is an intimate friend or brother of the bridegroom. Ushers are friends of
 It Is the brides duty to select a style of gown for her bridesmaids which will be within the limit of their means and of use later.
 Fer an informal home wedding the brides mother may write informal friends of both families. The bride groom is expected to provide a list of those to whom he wishes invitations sent. Necessarily the number is 1fm- ited of guests invited to a homs we'd ding, unless a house is very large.
 A strict rule is that a bride-eIect should write a note to every one who sends a gift. If she makes the effort to write promptly, before the feeling of pleasure in the gifts has subsided. her notes will be spontaneous and ap- preciative
 A bride gives presents to her brides maids and a gift to the bridegroom His gift to her is usually a jewel of some sort.
 At country weddings, when friends are expected by train, conveyances should be in readiness on the arrival of the train and to take them to tho train when leaving.
The Bridgeport evening farmer., 1911-07-15

the peas between the thumb and finger If they crush easily, they are done < Split Peas and Tomatoes.
 When the peas are about done, add one cupful of tomatoes. Cook until the two ingredients are well blended and the liquid has all evaporated. Eggplant with Tomatoes.
 Peel the skin from a mediurn-sized eggplant and cut it in cubes about on inch square. Melt one tablespoonful of the eggplant, one cupfu1 of tomatoes and one small onion chopped very fine Gf desred). Season with salt and a pinch each of cayenne pepper, black pepper, ground cloves, nutmeg, ginger, mustard and cinnamon. Cook until the eggplant is thoroughly soft.
 Eggplant with Potatoes.
 Peel raw eggplant and cut it up in cubes about an inch and half in size. Cut an equal portion of 4aw potatoes in somewhat smaller cubes. Put the two together in a saucepan in which two tablespoonfuls of butter have been melted. add one pinch each Of ginger, cloves, nutmeg, allspice, tur- merle. cinnamon, one-half teaspoonful of cayenne pepper, and salt to suit the taste. Cover the pan closely and let the vegetables cook in the water generated from their own steam. If all the moisture is evaporated before they are quite done, turn the cover up- side down so the hollow part will be outside. and pour cold water into it. As soon as the water in the cover be- comes hot empty it and refill with cold water. This will cause enough steam to be condensed within the pan to finish cooking the vegetables with out adding any water.
  Savoy Cabbage with Potatoes and
 Ginger.
 Slice a medium-sized Savoy cabbage in fine shreds. Pare two medium-sized potatoes and cut them in inch cubes. Put the two vegetables, dripping wet, in a saucepan in which two table, spoonfuls of butter have been melted. If it is possible, finely chop about three inches of green ginger root and add it to the cabbage and potatoes If the green ginger cannot be had, use one-half teaspoon of ground ginger in- stead. Season with salt and cayenne pepper to suit the taste. one teaspoon full of curry powder and a generous pinch each of ground allspice, cloves and cinnamon. Cover the pan closely and let the vegetables cook in the liquid generated by their own steam Stir once in while, so as to thorough ly mix the spices with the vegetables. It will not be necessary to add water in order tc cook them perfectly tender if the lid of the pan in which they are cooked fits perfectly tight over it.
The Bridgeport evening farmer., 1911-07-15
RECIPES FOR ALL
 KINDS AND TIMES
Vegetable Soups and Meat Soups-How to Make Tomato Puree Without Curdling For
 Small Larders and Incomes

and return to the fire to cook. Add salt and pepper to suit; then pour gradually into another saucepan where three tablespoonfuls of butter have been mixed with three of flour, as for tomato cream soup; stir until creamy, then add one cupful of hot cream and serve. If an onion is not at hand and there is bundle of chives or a bunch of parsley, mince some of these herbs and sprinkle into the soup after pour ing it into the tureen. As some Hours thicken more than others, the cream soups and purees must be diluted to form the consistency which the family likes best.
 Carrot Soup.
 After scraping, cook one large or two medium-sized carrots until tender, cutting them into slices to do the work quickly. Press the vegetable through a sieve and add this pulp to a quart of milk thickened as given above.
 Swiss Soup.
 Pare and slice one turnip if large or
The Bridgeport evening farmer., 1911-07-15
Cabbage Soup.


 Fry brown in butter any leftover cabbage that has been cooked; cover with quart of boiling water and cook for ten minutes; then press through a sieve. Thicken with a tablespoonful of four and tablespoonful of butter mixed to a paste, and cook for an- other ten minutes. If there is any cupfuI or Hzthe tomatoes are uncooked cook them with the cabbage and press all through a sieve- Add a cupfrf of hot milk or cream.
 Rice Soup.
 Suppose there is cupful of cooked rice in the house. Put 1t to heat in a quart of milk; then press through a sieve and, after seasoning with salt, pepper and butter, add a teaspoonfuI of beef extract dissolved fin boiling water. Or if there is any soup stock in the refrigerator, add a pint and use a pint of milk. Or the soup stock may be used entirely, leaving the rice whole
 Sometimes there is neither stock, beef extract or milk in the house, but with boiling water to the right con- sistency, then season with salt, pepper and butter. Cook a little macaronf or vermicelli in boiling water until per- fectly tender; when 1t is drained and rinsed in cold water to take of the starchy sediment. cut 1t into small pieces and cook in the soup for a sec- ond. Or if there are other leftover vegetables cut them into neat pieces and add instead of the macaronL
 Cream of Egg Soup.
 Make the foundation as for the tomato bisque, omttfns<the tomatoes Boil four eggs until hard, then press through sieve and add to the hot milk. Season with paprika and salt
 Cream of Barley Soup. ScaId two tablespoonfuls of barley. drain and cover with fresh boiling water and cook for three hours. Then strain. Put one pint of milk and one pint of veal soup stock to boil. add the barley and season with salt and pepper. Beat two egg yo1Ezs together and pour into tureen, then pour in the hot soCp.
 Macedoine Soup.
 Take the unused parts of any fert- over vegetables and run them through a sieve. Boil two potatoes, unless | there are some cooked; fry one onion 1 brown and chop it very fine. Put ali the vegetables in pint of water. and when it is boiling hot add one pint of hot milk; season to taste and serve in a tureen having fried bread sippets I in 1t, or float toasted crackers on top. Salmon Soup.
 | Make a cream foundation as for the tomato. then add a half cupful of czn- | ned salmon pressed through a sieve. | Serve with sliced lemons on top of the soup. Lobster may be substituted for | the salmon. Serve rolled bread fried l brown in deep hot fat with these, soups.
The Bridgeport evening farmer., 1911-07-15
RULES OF
 WEDDINGS
Plans Should Be Made in Accordance with Income of Brides Parents

IN making wedding plans bride-elect ' and her parents must remember
 that there are absolute laws of strict etiquette to be observed. These rules are based on the proprieties of life, and they require that the brides the wedding-trousseau, invitations, carriages, collation-everythin con- nected with the wedding. The bride groom is not allowed to pay for any thing but the ring, the fee to the clergyman, a gift and a bouquet for the bride, bouquets or presents to bridesmaids and presents to the best man and uSherS
 If the income of the brides parents is small, the wedding plans should be made in accordance with it. The very simplest wedding in the presence of
The Bridgeport evening farmer., 1911-07-15
HOW HINDUS COOK
 THEIR VEGETABLES
Every Bit of Nourishent Secured bv Methods of the Indian Chef-Recipes Most Palatable
 and Wholesome
By SAINT NIHAL SINGH
F RAvELERs who have sojo

RAvELERS who have sojourned
 in India for any length of time, and even stay-at-home Ameri-
 cans who have read of the vege- pity for the poor East Indians who must, perforce. live without eating meat. But the Hindus themselves, when they come to America, in their turn pity the people of this country who are forced to eat so much meat because they do not know how to prop erly prepare vegetables.
 The primary reason why the Hindu can subsist comfortably on a strictly vegetarian diet is that he cooks his vegetables in such manner that he secures all the nourishment there is in them. On the contrary, the Occi- dental boils all the essence or life out of the vegetable and throws it away, retaining the mere waste for food. It stands to reason, in view of this. that the American would find diff. fculty in securing sufficient nutriment from vegetables alone to satisfy his hunger and keep his body in perfect physical condition.
 The reason why the Hindus never banker after meat is that they deli their vegetables. They clever1y com bine, in infinite variety, the flavors of the most commonplace condiments, producing the finest gastronomic re- suits. which tickle the most jaded taste.
 To tell all the ways in which the Hindu cooks his vegetables would re- quire a good-sized book; but the fol- lowing recipes will give an insight into the methods of the cook of India. These suggestions, supplemented with the native genius of the cook, ought to enable her to prepare almost any vegetable a Ia Hindu.
 ank;Ie ,~sl
 Aaak one cupful of lentils overnight
The Bridgeport evening farmer., 1911-07-15

a quart of boiling water and cook until tender; take the pieces out and press through sieve into the water used for boiling. Add to- this strained vege- table liquor one pint of milk, and when scalding hot stir. in one table spoonful of butter rubbed to smooth paste with two tablespoonfuls of flour; then cook until creamy. stirring con stantly. Season with salt and pepper. Pour into a hot tureen, place slices of lemon over the top, then place on these slices of hard-cooked eggs and pimolas. This garnish may be omitted, excepting when an extra company dish is needed
The Bridgeport evening farmer., 1911-07-15

cut into small pieces, into dish and cover with one and one-half pints of milk; cook for thirty minutes. In the meantime cook the potatoes in water until tender, using just enough water to cover When the leeks have cooked the time allowed, strain the. milk
 When the potatoes are tender pass them and the water in which they were boiled through a sieve and add to the milk. If there is more than half pint of the potato water left drain it off until only this amount remains. Sea- son with butter, pepper and salt, and
The Bridgeport evening farmer., 1911-07-15

the shells with cold water and bring to the scalding point; remove the clans and reserve them for salad or other use. Strain the liquor and pour it gradually into pan in which has been melted two level tablespoonfuls of but ter and two level tablespoonfuist of flour, mixed to smooth paste. There should be pint of clam broth. When it becomes thick stir in a pint of hot milk, and cook for ten minutes. Sea- son with pepper. The clans will make it salt enough. For company serve the soup in cups and top each with a spoonful of whipped cream, in which place a bit of sour pickle or an olive or pimola.
The Bridgeport evening farmer., 1911-07-15

green parsley and half a teaspoonful of summer savory, then adding a few into small pieces after cooking. Strips of cooked carrot may be added to the plain broth. Do not add more than one vegetable, as it does not want to be a thick soup. If there Is little cold meat in the house, cut this into small pieces and use instead of the vegetables.
 Leek and Potato Soup.
 A five-cent bunch of leeks, three medium sized potatoes cut into small pieces after pairing, and one hard-boiled egg cut into slices, will be needed for this delicious soup. Place the leeks,
The Bridgeport evening farmer., 1911-07-15

two if small; cut into very thin slices and cook in salted water until tender enough to press through a sieve. Add the puree to a thickened milk soup, and when serving sprinkle over the top a tablespoonful of rich American cheese.
 Corn Soup.
 Often when a soup is required milk Is missing from the larder, but canned corn is at hand. Pour over the con- tents of half a can one quart of boiling water, then add one tablespoonful of grated onion and a stalk of celery, and cook for ten minutes; strain and sea- son with butter, pepper and salt