davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1911-09-01

return to the fire and boil twenty min utes. To every pint of juice add on pint of sugar. Proceed in the sam manner as for currant jelly.
 Grape Jelly.
 Select grapes that are a little under ripe; place in the preserving kettE with very little water; cook slowE without stirring for two hours. Turi into the jelly bag and drain; straff the juice through cheese cloth and pro ceed as for other jellies.
 Crab Apple Jelly.
 Wash and with a silver knife cu out all imperfect parts; cover witt cold water and cook slowly until soft drain and strain. Measure the juice allowing one pint of sugar to each d juice.
 Quince Jelly.
 Pare and core the fruit. Cover with cold water and cook slowly until per. fectly tender. Drain off the juice with. out disturbing the fruit; strain, and to every pint of juice add one pint oi sugar. Boil slowly for twenty min. utes, carefully removing all scum.
 As marmalades are prepared bJ crushing the fruit to pulp and press. ing it through colander or sieve, ths more inferior fruit may be used; ever broken pieces and parings left from preserving may be utilized in this way
 Quinee MarmaIade.
 Pare and core the fruit and cut into rather small pieces; cover with water and cook until tender. In the double boiler simmer the cores and parfngs; when very tender strain and add the juice to the fruit, with one and one half pint of sugar to each quart os fruit; boil the whole constantly fos twenty minutes or until it is smootE and thick. Turn into heated jelly glasses and seal.
 Tomato Marmalade.
 Remove the skin from four poundf of ripe tomatoes by first immersins them in boiling water; then for moment in cold and cut into quarters Remove the seeds and the white parf from two oranges and one lemon and slice them thin. Make syrup from two quarts of sugar and one pint oj water; add the tomatoes and fruit; cook slowly until soft. Press through sieve; return to the kettle and cook until smooth and thick. Turn into jelly glasses and seal
 Orange MarmaIade.
 Peel one and one-half dozen oranges and one-half- dozen lemons. Put the skins into boiling water and simmer gently until tender; remove from the water; drain and chop fine. BlancE and chop one-half pound of English walnut meats. Cut the fruit into thi1 slices, rejecting the white part and seeds. Put into the preserving kettle as many pounds of sugar as there if fruit; add the water in which the skins were cooked and boil ten min. utes; skim and add the rinds, nuts and fruit. Cook slowly for one hour. Turr into glasses and seal.
The Bridgeport evening farmer., 1911-09-01

ly published by her husband, MT. Cy- rus H. K. Curtis, and called the Tribune and Farmer, which, contrast ed with the great enterprises of the Curtis Publishing Company to-day, tells. an eloquent story Of a strong purpose in a modest beginning. The column of Louise Knapp-Mrs. Curtis expanded until it swept even the name away. And thus began ard prospered The Ladies' Home Journal. of which she was editor from 1883 to 1889, when she was succeeded by MT. Box. She was woman of high in telligence, of clear vision, of uncom- promising ideals, of the most gracious social qualities, and when fortune came to her she found field for her inter ests in many sweet charities of which the world will never know. It is i'm possible to pay an adequate tribute to such a life-its worth, it's usefulness and it's devotion-but old readers will join us in this word of appreciation, not only for what she was in herself, but for what she did to turn into the American home constant stream of wholesome literature making for clean CT thought and better living.
The Bridgeport evening farmer., 1911-09-01

basin. Remove a jar from the hot water and place it'on the folded towel, adjust the sterilized funnel and pro- ceed to fill with fruit; just here it is necessary to work quickly. When the jar is full, slip a heated silver knife around the inside of the jar and through it's contents, thus allowing the air to escape and the fruit to settle; add little more hot juice; wipe off the moisture, adjust the rubber ring, first dipping it in hot water; fit on the sterilized cover and screw or fas- ten down as tightly as possible. Ii there is any doubt about the jar be- ing air-tight, reverse it for a moment or two and see if any air bubbles rise through the fruit.
 It is a good plan to stand each jar upside down while cooling, so if by chance there is any imperfection in the rubber or cover, few drops of the juice will ooze out; in this case return the fruit to the kettle; reheat, and refill the jar, using another cover or new rubber. After the jars are sealed allow them to stand at least twelve hours before putting them away.
 To preserve without sugar, pack SI0T1llZ0Q JdFS 7WlCu Cu0 lTGSu IIulI, adjust the rubber rings; fill the jars with cold water or fruit juice; place on the covers, but do not fasten securely down; stand in a kettle on small block of wood, or, if number of jars are to be cooked, a tin or cop per wash boiler is best. Have a frame made to fit inside the boiler from strips of hard wood; on this tack piece of galvanized wire net ting the same size as the frame. Place this rack inside the boiler and put in as many jars as it will hold without touching each other. g Sur round the jars with cold water; cover closely; bring slowly to a boil, and boil gently until the fruit is suffi- ciently cooked; for the juicy, or small fruit, ten to fifteen minutes, a longer time being required for the frmer fruit, as applies, pineapple and quince. Remove the jars from the boiler, one at time, and seal quick ly without lifting the covers.
 When putting away preserved fruit,
The Bridgeport evening farmer., 1911-09-01
D.-THELABLEDsJARS.

stems; put into the double boiler, or set the preserving kettle in basin of boiling water, and cook until the mass is thoroughly heated. Turn into jel- ly bag and drain without squeezing. Place the juice over the fire and put the sugar in basin and set 1t in the oven, stirring occasionally. When: the juice reaches the boiling point allow it to boil twenty minutes, then add the heated sugar and cook for a few min utes longer. Dip jelly glasses in hot water; set on damp towel and i'll. Let the jelly stand twenty-four hours, then cover each glass with thin lay CT of paraffin, adjust the covers and set in a dark closet This method may also be employed in the making of raspberry jelly.
 Plum Jelly.
 Place the plums in a colander and pour boiling water over them, then put into the kettle with just enough water to cover them and boil until soft; pour into the jelly bag and drain Strain the juice through cheese cloth,
The Bridgeport evening farmer., 1911-09-01

pared fruit. Cook slowly until per- fectly tender when pierced with a straw. Put in pint jars and seal.
 PIums.
 Select ripe. but rather firm fruit, especially if green or blue gages are used; wash and drain; pierce each one with 8 silver fork, that the skins may not break. Prepare syrup from one quart of sugar and one pint of water, and when boiling hot add four quarts of the fruit Cook slowly; skim, and when the mass is boiling hot jar and seal.
 Grapes.
 Separate the skins from the pulp, and remove the seeds by pressing the pulp into a preserving kettle with as little water as possible; cover. and heat slowly until boiling hot; then add one and one-half pints of sugar to every four quarts of fruit. Keep just, to the boiling point for twenty min utes, then put into jars and seal. More or less sugar may be used, according to the variety of fruit.
 Quince
 Pare the fruit, cut into halves and core, cover WlLu WdtGT anu COOk uuLlI tender. Take up the fruit; strain the water, and add sugar in the propor- tion of pound for pound; boil, skim and add the fruit. Cook slowly for fifteen minutes longer, or until the fruit be- comes transparent.
 Citron
 Cut the fruit into slices about half an inch thick; carefully remove the seeds; this is easily accomplished by holding each slice before a strong light, using nut pick to extract the seeds. Divide the slices ento eighths and put into the preserving kettle with the rind of lemons, two to every four pounds of citron. Cover with cold water and cook until tender. Take up; prepare a syrup from sugar and water, using two pounds of sugar to four of fruit. When boiling hot, skim and add the citron with the lemons, sliced thin. Cook slowly for ten min utes, or until the fruit becomes clear.
 ROSAMOND LAMPMAN.
The Bridgeport evening farmer., 1911-09-01
H.-cLosING THE JAR.

pound Gone pint) of prepared fruit allow one-fOurth of pound of sugar and one gill of water, or if richer syrup is desired use three-fourths of a pound of sugar to one of fruit. Put the sugar and water into the preserv- ing kettle, and when the sugar is dis solved boil five minutes; skim if neces- sary; add the fruit and bring slowly to a boil; let simmer gently for twenty minutes, or until tender. Pack in sterilized jars and seal
 Pineapple is delicious preserved in this way: Select small but perfectly ripe fruit. Cut into uniform slices about half an inch thick, pare and carefully remove the eyes and core, leaving the remainder whole. Pack the slices, one above the other, into wide-mouth jars, and pour over the fruit rich syrup made from sugar and water. Adjust the rubbers and covers, and proceed to cook as directed for preserving without sugar. Cook easily pierced with a straw, then re- move from the hot water and seal.
 Strawberries.
 Remove the stems and carefully pick over eight quarts of fruit, wash under a stream of water in the colander and drain. Put two quarts of the fruit in double boiler with one pint of sugar, and heat slowly until the berries are soft; drain through cheese cloth, and return the juice to the pre- serving kettle, with one quart of sugar; stir over the fire until the sugar is completely dissolved; boil five minutes and skim, then add the re- maining fruit; heat slowly to the boil ing point and cook six minutes. Fill each jar to overdowing and seal.
 Raspberries and BIacEberries.
 Follow the same method as given for the preserving of strawberries, or they may be preserved without sugar.
 Fruit Juice.
 A number of delicious beverages may be made from fruit juice, and when carefully sealed in air-tight bot ties it will keep from one year to the next. Prepare the fruit as for preserv- ing; put into the double boiler with one cupful of sugar to each quart of
The Bridgeport evening farmer., 1911-09-01

made and kept germ and insect fres Glass, pottery and metallic wares an to be preferred to wood. Have as fev grooves and joints as possible, as the. harbor minute particles of food. Be fore receiving food the receptacle should be we'll washed, thorough. scalded with boiling water, wipe per fectly dry and then allowed to cool If possible place them out of doors il the sun for few hours. To renovats an old refrigerator all that is requires is small can of white lead, a can O white enamel, a little turpentfne ani some varnish for the outside.
 The first thing is to thoroughly cIea, the refrigerator inside, then thin tn, white lead with turpentine until it vii spread evenly, and give the whole in side a coat, racks and all. After it i dry give it the first coat of enamel.
 If the enamel Is too thick to spread easily, thin it with little turpentine and after the first coat is dry give another, being careful to spread it al evenly and smoothly as possible. To, will be both surprised and pleased witI the result, for it looks so invitingli clean and is easily kept clean
The Bridgeport evening farmer., 1911-09-01

ing wax. The same method may be employed for raspberry, blackberry Or grape juice.-
 Wash in a colander and strip the fruit from the stems. Heat one quart of the fruit with one cupful of sugar, and extract the juice; strain. Prepare syrup from the juice and three pints of sugar; when boiling hot add five quarts of the prepared cur rants. Cook slowly for fifteen min utes, or until the mass is boiling hot; jar and seal.
 Cherries.
 Wash, stem and look over carefully, rejecting any that may be decayed or wormy, and remove the pits. To five quarts of fruit allow three pints of sugar. Put the sugar in the pre- serving kettle with just enough water to dissolve it, and when boiling hot add the fruit and cook slowly for ten minutes. Fill jars quickly and seal.
 Peaches.
 Select large, perfectly ripe but firm fruit. Remove the skins; cut into halves, but do not remove all the stones; leave at least two for each can; they not only add to the flavor of the fruit, but they show up beauti- fully in the clear amber of the syrup. Prepare a syrup from one pint each of water and sugar to every two quarts of prepared fruit. Heat until boiling hot and add the fruit Bring slowly to a boil, and let simmer until tender. With wooden spoon lift each piece carefully from the SyrIlp and place in hot sterilized jars; fill each jar quickly to overhowing with the hot syrup and seal.
 Crab Apples.
 Cook whole, or halve and remove the cores, in clear water until tender without cooking them to pieces; skim out carefully; strain the water in which they were cooked and return to the preserving kettle. Make syrup from the juice, allowing one pint of sugar to each quart of fruit. Boil until clear; skim and add the fruit. When boiling hot, jar and seal.
The Bridgeport evening farmer., 1911-09-01
UNDER-RIPE FRUIT
 BEST FOR JELLIES
Results Depend on Quantity of Pectose-Sman Labo
 or Care Required if We'll Selected
By MARION HARRIS NEIL

IN making jel1ies the finest fruit is not required, although much de- us pends on the condition of the fruit,
 as some contain more pectose (the jelly principle of fruit) than others, and require very little labor or care to produce deliciously clear. firm jel- lies. This is especially so with the smaller fruits, as berries, entrants and grapes; when perfectly fresh and lit- tie under-ripe, they will congeal al- most without cooking. Fruits left too long after becoming fully ripened do not, as rule, make good jellies.
 Currant Jelly.
 Allow one pound of sugar for every pound of fruit; do not make a large quantity at one boiling. Pick over and wash the fruit without removing the
The Bridgeport evening farmer., 1911-09-01
DON'T LEAVE STALE
 FOOD IN ICE-CHEST

is odorless and harmless and may be used freely. The idea of connecting a spring to a refrigerator door will be found very useful.
 Do not make a culinary junk heap of your refrigerator, and you will be saved many of the woes that inf1ict the neglectful housekeeper when heat works havoc with all food supplies.
 Substitutes.
 For people who have neither refrig- orators, ice nor cellars, a welI-venti- lated safe or box at the north part of the house is the next best thing. This should always stand in a current of air.
 All the receptacles in which food is kept should, as far as possible. be
The Bridgeport evening farmer., 1911-09-01

 liar manner, placing each on small block of wood to prevent cracking; surround with cold water, and allow them to heat slowly to the boiling point. When sufficiently sterilized pull the pam to the back of the range and let them remain in the hot water until needed.
 One Process at a Time.
 When preserving with sugar, pre- pare all fruit you are to preserve at one time before you begin, so you can give undivided attention to the cook ing. Put only enough in the kettle at a time to fill few jars, then the last will not be broken or over cooked.
 When the fruit is ready for the jars, wiring a soft towel out of tepid water (not too dry), fold it into several thick nesses, and lay in the bottom of a
The Bridgeport evening farmer., 1911-09-01

 UGLY NOSES

l a .ttr
 IF you use persistent effort you can shape your nose so. as. to improve s5s appearance, but it will take a long sze-s to do so. Every time you wash your face shape the end of 1t with your fingers, to take away the bulb. There arek snr gsons who shape the nose, remodeifng its bur Ifshould never advise one to submfS te such ans oper- ation unless the deformity were very great. In such an event, however, be sure that the best surgeon available is selected for .thestask, for if a fail ure ensues- the,i result will be worse than if the nose hads been nleft alone. There is such thing as a "nose-clip" invented, which can be worn on the end of the nose. and; which. yilf shape lit It would. have to berWornr some time, ! HicSs sfo be betEzhctaal5nJ VI
 .nrrg
The Bridgeport evening farmer., 1911-09-01

VER-RIPE fruits and vegetables are
 a menace to the health if left in the refrigerator; nothing more rapidly taints other foods than cantaloupes.
 Charcoal is a great disinfectant, and piece should be put in the food com partment and changed once a week. If much ice is used for the table and for other purposes, use a storage box for this extra ice.
 Should ants get into the refrigerator a saucer of tartar emetic mixed with sugar and water will drive them away. Another method is to SCOUT the shelves with hot water and borax. Dry in the sun if the shelves are portable, then sprinkle thickly with dry borax, which
The Bridgeport evening farmer., 1911-09-01

THIS first doing up of the hair is in
 deed a matter for thoughtfulness. I may not be able to tell you just how to do it, but can tell you how not to do it. Do not torture your young hair with "rats' and cushions. Do not make your head misshapen by pushing it way up at the, back. Do not frizz it until you look 1ige an African. Do not put it up in puffs that will make one weary to look at, and which with its roughing4 and turning will distract you to comb out straight again. You should have nice long braids at six teen; frame them around your head so they will suit your face, simply and prettily, and you will have solved the
The Bridgeport evening farmer., 1911-09-01
LIFE WORK OF
 A GREAT WOMAN
How Tremendous Enterprise Originated in the Per
 sonality of a Remarkable Writer
By CHARLES DIVER

T HERE passed away at her home near Philadelphia few weeks n ago a woman whose work and
 writings older readers will re- call with keen pleasure-Louise Knapp, otherwise Mrs. Cyrus H. K Curtis. From the late seventies to the end of the eighties her name was a great in
The Bridgeport evening farmer., 1911-09-01

THERE is nothing so injurious to ths
 hair as the wearing of the heavi rolls and cushions. They stifie tn, roots of the hair, which wither witl the pressure put upon them. The hal gets tired of being done in the sam way, and therefore from time to tim the manner of the wearing of the hat should be changed. Roughing the haiI by which presume you mean comb ing it up from the ends, Is bad for tn hair. There is no doubt about 1t; bu much of the trouble can be obviate by careful combing when the tim comes for strengthening the hair.
The Bridgeport evening farmer., 1911-09-01

fruit, and neat until the fruit is soft za--d broken. Turn into jelly bag and drain until the juice has completely oozed out. Do not squeeze. Return the juice to the fire and heat until
 boiling hot. Stand sterilized bottles in pan of hot water, and fill; insert the corks firmly, then immediately dip the top of each bottle in melted seal
The Bridgeport evening farmer., 1911-09-01
.z1iszs, ins, SCIENTIFIC FRUIT PRESERVING Make e' Canning Je1hes

label each can or jar with the name of the fruit, wipe clean with a 0amp cloth and set in a dark, dry closet.
 The Preserving of Pineapple.
 Select large, ripe fruit, and cut into slices about an inch thick; pare neat ly and remove the eyes and cores. Cut the fruit into small cubes or shred finely with a silver fork. To each
The Bridgeport evening farmer., 1911-09-01

fluence in the home magazine world. It is not too much to say that she was one of the chief and most pow erful pioneers in the ideas and plans which have made the woman's maga- zine the most astonishing fact in mod ern publishing. Her work began in the woman's column of a small week.
The Bridgeport evening farmer., 1911-09-01
Pears.

Pears.
 The fruit should not be too ripe; pare, halve and core. Make a syrup from one and one-half pints of sugar, with just enough water to dissolve it. Add the grated rind and juice of one lemon and one-fourth pound of Can ton ginger, When the syrup is boil- ing hot add two quarts of the pre-
The Bridgeport evening farmer., 1911-09-01
EFFECTS OF RATS"
 By DIR. EL kACHAYE
By DIR. E.~L. MACKAYE

problem of doing up your hair for tn first time.
The Newport miner. [volume] (Newport, Wash.) 1899-current, 1911-09-07
Brief News of the Week.

The town of Ware, Mass, recently
celebrated it's one hundred and fftieth
anniversary.
The New York Legislature con-
vened Wednesday to take up the mat
ter of the proposed new charter for
the city of New York
Sickness and death, it has been
computed, cost the nation $3,O0O,0OO,-
| 600 annually, if the value of the labor
| lost as their result is capitalized.
For San Francisco's first non-parti-
san election there will be 247 candi-
dates for the 80 offices, or an average
of nearly eight aspirants for each Of
fee.
The boyhood home of Mark Twain,
built by his father, in 1889, was
bought by George A. Mahan, a
wealthy attorney, and was given to
the city of Hannibal, Mo.
The first clod of earth marking the
actual beginning of work on the Pan
ama-Pac1tc Exposition will be turned
in the Golden Gate Park stadium by
President Taft, October IA.
! Lost in a blanket of fog, the three
masted lumber schooner Comet, Cap
tain Borgensen, with 100000 feet of
pine, from Grays Harbor, for San Pc
dro, ran on to reef of Richardson
Rock, 20 miles south of Point Concep-
ton, on the California Coast.
The secrecy which surrounds d.
vorces such as those obtained by John
Jacob Aston, Frank J. Gould and other
notables among the rich in society,
was condemned in the New York SUI
preme court by Justice Golf as con-
trary to the best interests of the pub
| lie.
The Newport miner. [volume] (Newport, Wash.) 1899-current, 1911-09-07
SUkREz NAMED u
RUN WITH t.i'AIlER0
Gomez Men Are Defeated By
Mexican Progress YES in
Convention.

Mexico City.-Jose Pine Suarez was
nominated for vice president by the
Progressive party over DR.. Francisco
Vasquez Gomez by a vote of 876 to
1863, to run with F. I. Madeero, Jr.
the party's candidate for president
Many delegates did not vote on the
last ballot, while several cast blank
ballots, these going to the credit OF
the man with the majority.
The nomination of Suarez followed
the refusal of the minority in the con
vention to cast it's votes for either Of
the remaining candidates for the vice
presidency and the calling of Fran
cisco l. Madero before the convention
to defend his relations with Dr. Co
mez, who had run second to SuareZ
by SO votes on the second ballot.
The head of the ticket was sub
jected to a grilling by the delegates,
but after frankly expressing his DIS
approval of DR. Gomez, he adroitly
turned the tables on the dissatisfied
element by putting them on record to
support the winning candidate, who
ever he might be.
Only the most ardent supporters of
Madero regard his nomination as
synonymous with his election No
one attempts to deny that he has lost
much of his popular influence, and
that General Bernardo Reyes is a for
midable rival.
The Newport miner. [volume] (Newport, Wash.) 1899-current, 1911-09-07
TRIBUTE TO STEUBEN
IS PAID BY KAISER

Berlin.-At the unwilling of a statue
of General Baron Steuben at Pots
dam the Emperor paid a high tribute
to the German soldier who was an
ally OF George Washington during the
American Revolution, and at the same
time expressed deep appreciation of
the spirit of the American people.
The statue unveiled is a replica of
one dedicated in Washington several
months ago, and as a gift of the
American Congress to the German
Emperor and the German nation was
presented by Representative Richard
Bartholdt, of st. Louis, and c. B.
Wolfram, of New York, the special
American ambassadors for the occa-
sion.
The ceremony served also as fare
well ID the American ambassador,
David Jayne Hill, who Immediately
after the unwilling presented his let
ters of recall to Emperor William, who
received Mr. Hill in private audience
At the same time Mrs. Hill was re-
ceived by Empress Auguste Victoria