davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1911-12-30

london. Dec 2o-The Peking correspond
ent Of The Daily Telegraph says the re-
port that Tang Shao-yi. representative ot
Yuan shih-kai az the peace conference at
Shanghai. had resigned. proves TO be in
correct, but that Tang is now openly a
rspublican. He adds that the revolution
ary Cabinet is engaged in drafting fresh
proposals for an armistice.
ContinWng, the correspondent says:
The departure from the Forbidden city
a. noon to-day CFriday) OF the ex-Regent'
Prince Chun, who was followed by closed
carriage guarded by an escort of lancers.
caused report 10 gain circulation that the
fsther was removing his child, the En-
peroT. from Peking This report, however
mas not been confirmed.
According 10 the veTnsculsr press yes
'Nf1ays s conference between Premier Yuan
me Empress Dowager and the princes OF
'ne imperial clan caused dramatic and
poignant scenes in the palace. Some OF the
"lhces walled that death was preferable
10 plsnonor the Empress Dowager sw0oneo
fepeatedly, and the whole palace was filled
with lamentations
me election Of Dr. Sun Yat-sen as Presi-
cent OF the Chinese Republic b. the mill
New-York tribune., 1911-12-30

London, Dec. 2s.-The British government
has decided 10 increase the number Of the
Indian troops now employed In Southern
Persia as guards for the protection of the
British consulates and the trade routes.
New-York tribune., 1911-12-30

Paris. Dec 30-The Paris edition Of
The New York Herald prints this morn
ing a dispatch from Shanghai which says
that Sun Yat-sen's election to the Presi-
dency was made on the understanding that
II Yuan shih-kai will accept the office DR..
Sun will take the Vice Presidency.
New-York tribune., 1911-12-30

Minneapolis, Dec. 29.-Louis d. Brandeis
Is to open the Presidential campaign OF
Senator La Toilette in Minnesota here on
Saturday under the auspices OF the Mime
sofa Progressive League. A conference OF
Progressive Republican leaders will be held
on that day.
New-York tribune., 1911-12-30

tary committee at Nanking is considered in
diplomatic circles 10 have complicated
greatly the Chinese situation.
Great Britain, in conjunction with the
other powers will, however continue her
efforts to bring about mediation. Sir John
n Jordan, British Minister at Pekng, and
the British consuls IN China have been In
structed TO use all their efforts in that di-
rection.
The Bridgeport evening farmer., 1911-07-07

dish and cover with buttered crumbs. Bake until the crumbs are we'll brown ed. A little onion Sauted with the seal lops when they are first Drowned inn proves the dish for some people For the banana salad serve balls of apple alternated with balls of banana in boats ofsthe banana skin. The apple and banana should be marinated in a dressing Of one' e'tablespoonfuI of lemon juice, three tablespoonfuls of olive oil and one-half teaspoonful of salt
 If there is steak left from the dinner the second Sunday 1t may be used as the cassero1ed dish Monday. Otherwise a piece of round or other cheap cut may be used. If there is much ham left from preceding meals some of that could also be used to advantage in the casserole, but a little should be saved to chop for the ham omelet to be served Tuesday at luncheon.
 Two cans of preserved fruit enter into the desserts of Tuesday and Wednes- day. Part of a can of cherries is jelled for Tuesdays luncheon. The rest of the cherries, together with part of a can of pineapple, is served in two crusts for the pie Tuesday and the rest of the pineapple is served with cake for luncheon Wednesday.
 If Bermuda onions are disliked, they may be omitted from the bills of fare Radfshes may be served instead, or cu- cumbers may be had in some markets.
 In place of the baked beans for Sat urday's dinner pork outlets may be served. The rest of the dinner will be as satisfactory with the pork as with the baked beans.
The Bridgeport evening farmer., 1911-07-07

Or pour over a tomato or horseradfsfs sauce. 1t also makes a delicious brafs- ing piece when spread with season. ed bread-stuf1ng, rolled up and skever- ed in place, then cooked in a tightly covered kettle in the open. Add some fine cut pieces of suet to the kettle. A rich brown sauce should be poured over 1t when serving.
 German Stew.
 Take any lean, tough meat and rub with salt, then set in a cupfuI Of vinegar placed in a deep baking bowl: place the dish on the back of the range, where the vinegar will just be- come tepid, and let 1t remain two hours, turning the meat several times. then cut it into small pieces. Try out some suet, dip the meat into flour and fry brown in the hot fat: then add the vinegar and enough boiling water to cover the meat, one medium-sfzed onion, chopped, six .sprfgs of minced parsley, pinch of summer savory. three cloves and very small bit of bay-leaf. Simmer until the meat is tender. Thicken the liquor with -four. and season with salt and pepper. Mix one cupful of mashed potato with enough flour to enable balls being rolled the size of hfckorynuts, season with salt, and then drop these into the boil ing salted water to cook for five mir utes; arrange them around the meat on hot platter and pour the gravy over all. If eggs are cheap and the dump1ings are desired extra nice, one beaten egg may be added to the potato before mixing in the four.
 RavioIi.
 Mix together any cooked meat and season highly with onion. parsley, eel cry, salt, pepper and butter. Ham will be an addition to any meat used. Make a pie pastry, cut into rounds ss large as the top of a pint bowl or into squares; then place a level tablespoon full of the meat on one-ha1f of the pastry, brush the inner edges with water, fold one-half over the other and press down tightly; pierce with a fork, brush the tops with water and bake in moderate oven until the pastry Is done and de1fcately brown. Serve with a hot brown sauce or left over gravy.
The Bridgeport evening farmer., 1911-07-07

 Recipes
Hints and Instructions for
 Various Days

THE smoked beef for breakfast Sun- day may be either grilled or ' creamed. For the former, freshen the beef by pouring boiling water over it, drain thoroughly and saute in
 butter until curled and brown.
 The apricot whip for dinner may be
 made from the dried apricots. A pound of these stewed will make this dessert
 and the apricot tapioca for dinner Wednesday.
 The cheese pudding served Tuesday at luncheon is a souffle to which grated cheese is added. A more economical dish would be the English monkey,
 made as follows: Soak one cupful of stale bread crumbs in one cupful of
 milk for fifteen minutes. Melt one tablespoonful ta of butter, add one-half cupful of mild cheese cut in sma T pieces, and when cheese is melted add the soaked crumbs, one egg slightly few grains of cayenne. Cook until
 smooth and tfickened and serve poured over toasted crackers. |. Macedoine means mixture of vege- tai bles. These may be molded in an aspic jelly or served in groups on let tuce leaves with mayonnaise dressing. Au gratin means with Drowned
 crumbs, so the scallops for dinner Friday will be prepared as follows Saute the scallops a light brown in
 butter. Melt one-half tablespoonful of
 butter, add two tablespoonfuls of flour
 and cook until it almost turns color Then add a cupful of milk. Cook, stir ring constantly, until it thickens, add the scallops, season with salt and pa- prika. Turn into a buttered baking
The Bridgeport evening farmer., 1911-07-07


 tion, which gives more bone than meat Trim off the surplus fat, shape the loin into rounds and secure with small wooden skewers. then broil. A de licious piece of meat will result, with scarcely any waste. But chops of any description cannot be placed in the economical list of meats, because of the demand for this portion.
 The meats that may be converted into made dishes are the most econom- ical, but they require care in prepa- ration to make them fit to eat. So simple dish as hash is often spoiled by the introduction of large pieces of gristle and fat. which are not neces- sary to tasty dish of this kind A little fat introduced into such a dish gives it flavor, bur it should be chop ped as small as the lean meat
 Beef la mode Is one of the tastiest dishes made from the cheaper DOT tions of beef. The trump or upper shin portion is best for this dish. Make
The Bridgeport evening farmer., 1911-07-07

tween thin slices of fresh-buttered white, brown, or entire wheat bread, or use one kind of bread for lower layer and another kind for the top. sugar with any kind of chopped nut meats.
 Maple Sugar Biscuits.
 These dainties are appropriately served with the sweet course at lunch con or dinner, and are equally accept able at the fve-o'clock tea. Make a rich baking-powder biscuit dough, roll it to one-fourth inch in thickness and spread half of it with melted butter. Sprinkle butter with maple sugar forced through a, food-chopper, put on cakes with small biscuit-cutter, and brush over the tops with beaten egg. Bake in a moderate oven and serve hot.
 Maple Rings.
 Cream one-half cupful butter with one-half cupful granulated sugar and one-half cupful maple sugar forced through a food-chopper, then add two eggs, one tablespoonful water two and a half cupfuls flour and one-hak table spoonful baking powder. Roll thin, cut into circles with a cruller-cutter. brush with beaten egg, sprinkle with grated maple sugar, and bake in a moderate oven. IneSe are simple ana delicious cookies.
 Maple Cake.
 Make any desired foundation cake and bake in 8 sheet. Cover with maple ioohg and sprinkle icing gener- ousIy with chopped pecan nuts. Gut in strips or squares for serving. Very fine.
 Maple Icing.
 Force one-haf pound of maple sugar through food-chopper and put into a buttered saucepan with one cupful granulated sugar and one cupful cream of rich milk. Put over the fire, stir until the sugar is dissolved, then boil without stirring until mixture does not separate when tested in cold water Let stand until lukewarm, beat until creamy; reheat, stirring constantly un- til soft, then spread on cakes.
 Cottage Pudding.
 Cream one-third cupful butter with two-thirds cupful sugar; then add in
The Bridgeport evening farmer., 1911-07-07
Food Not Properly
 Bought or Cooked
In Most Househo1ds-The Value of Rump Steaks Chuck Ribs and Rattlerans-How to
 Achieve Efficiency

bottom of the dish; add one onion, sliced and cooked a light yellow in butter, and one tablespoonful of minced green pepper, which may be omitted in the winter; cover tightly and cook slowly for four hours in the oven. Remove the meat and add one cupfu1 of boiling hot tomato pressed through a sieve; then thtcken with flour, as for any meat gravy and cook for sev- eral minutes. Have small potatoes cooked and add with any other cooked vegetables to the gravy and meat. Cook one cupfu1 of noodles in salted water and until tender, then drain and fry a delicate brown; sprinkle them over the top of the stew, adding a few olives heated in their own brine. Set in the hot oven for ten minutes.
 Mock Chicken Outlets.
 Put cold, cooked veal or mutton through the chopper. To one-haf pint allow one tablespoonful of minced parsley, slice of onion minced, salt and pepper to suit; form into outlet shape, dip in flour and saute in hot fat. Sauteing is commonly, but in- correctly, called frying" When brown on all sides serve with potatoes cut
The Bridgeport evening farmer., 1911-07-07
Soup Meat Served with
 and Carrots.

prevent burning at the bottom. When it is done, lift it to a hot dish, strain the liquor, thtcken it with flour and water mixed to a smooth paste; then return the vegetables, cut into small pieces; pour over the meat and serve hot.
 Bread flour should be used to thicken gravies, and as some brands thicken more readily than others on account of the gluten retained, the exact propor- tions cannot be stated. The usual rule is two level tablespoonfuIs of flour mix ed with three tablespoonfuls of cold water. By stirring the paste with a fork the Jumps will more readily dis solve. If there should be any Jumps in the gravy strain it, then return the gravy to the pan to come to the boiling point before serving. The liquor in the pan must be boiling before adding the flour paste; then the gravy should boil for five minutes to ensure the raw flour taste being eliminated. A
The Bridgeport evening farmer., 1911-07-07
Study the Cheap
 Cuts of the Meat
And Learn How to Cook Them to Secure Their Real Food Va1ue-How Poverty and In
 digestion Are Helped

is kept simmering and never boiling. The meat should be fairly cooked to shreds or the meat will be tough. The cheaper steaks should be pounded thoroughly to break the flores; then broiled over clear bed of coals. If liked best banned they will be found palatable If the fryer is smoking hot before the meat is laid in.
 The liver of beef is much cheaper than that of veal or lamb, as are also the kidneys. Beef tongue has risen so high in price, since the demand has been created for it, that this portion of beef cannot come under the head of cheap meats.
 The cheaper portions of veal are found in the breast, which may be used for stews. and when stuffed for rolled roasts. The ribs, shoulder and neck pieces are also used for stews. The kunckle, which is that portion left from the leg after the outlets have been cut, is used in connection with the beef bone for delicious soup or for a potpie.
 The cheaper portions of mutton lamb is never cheap in the majority of sections-comes from the shoulder, which may be praised. steamed and
The Bridgeport evening farmer., 1911-07-07
Head-Cheese Made
 at Home.
Boiled corned Tongue and
 Potatoes,

into cubes and cooked tender in salted water. Drain off the water and add to the vegetables a level tablespoonful of melted butter, dust with salt and shake over the fire until heated through. This way of preparing the potato gives an attractive variety with out much work Watch them while cooking in the water that they do not become broken or mushy.
 Flank Steak.
 Below the sirloin and embedded in the fat Is a thick piece of lean meat which sells for from twenty to thirty cents, according to locality, and weighs about two pounds. It is lacking in flavor, but is juicy and a great favor ite with all meat-cutters. Have the marketman strip off the thin skin and fat inclosing it, then score across the top; broil three minutes on each side over clear coals; then rub with soften ed butter, dust with salt and pepper.
The Bridgeport evening farmer., 1911-07-07

 sweet marjoran or summer savory, or a teaspoonful of finely-minced parsley or celery, will be an excellent addition if at hand. Fill small buttered fancy cups or patty pans two-thirds full and set in a pan of warm water and bake about fifteen minutes in a moderate oven. Turn carefully out on a hot dish and surround with either tomato, horseradish, caper or plain brown sauce. Or the sauce may be omitted and buttered peas served
 Mutton en Casserole.
 The illustration on preceding page shows a French casserole, but any f1reproof dish may be used. The ad- vantage of the clay casseroles over others is that they may be placed on the table, which saves dishes. Cut raw meat into medium-sized pieces, roll in flour, dust with salt and pepper; then lay on some pieces of salt pork cut fine and sprinkled over the
The Bridgeport evening farmer., 1911-07-07

successive order one egg, three-fourfhs cupful milk, two cupfuIs flour and one level tablespoonful baking powder Bake in gem pans and seyve~hot with maple sauce.
 Maple Sauce.
 Cream together one rounding tzb1e- spoonful each of butter and douc, add gradually one-half cupful hot water and one-half cupful thick maple syrup. Let boil several minutes constantly. Thin more if needed
 Maple Floating Island.
 Put one and a half cupfu1S znfnrz1n the buttered top of a double boiler. Beat whites of two eggs until stff, drop by the spoonful into the hot milk, let poach until firm: skim out and use strained milk for making custard.
 Custard.
 Beat yolks of three eggs, add one third cupful hot maple syrup and one and a half cupfuls hot milk. Cook in the top of a double boiler, stirring constantly until mixture commences to thicken; then remove from stove and add one-half teaspoonful vanilla Serve the chilled cuAtard in a glass dish or sher1bet glasses, with the poached whites floating on top. Sprinkle whites with grated maple sugar,
 AMELIA SULZBACHEH
The Bridgeport evening farmer., 1911-07-07

i7cisipUs with 9 sharp knife through tlle meat, then press into part of these holes slices of pork and a little bread stuffing seasoned with onion, celery, parsley and summer. savory if liked. drippings, then place the meat in a saucepan and add an onion and one medfum-sized carrot. if the flavor is liked; half cover with boiling water. cover the pan closely and set where it will simmer for seven hours if the will be sufficient for four pounds. The cover to the kettle must be tight to keep in the steam, which assists in ma- king the flores tender. The meat should be turned once in while to
The Bridgeport evening farmer., 1911-07-07
44 The Science of Economy S
 H M ANNA w.
By ANNA w. MORRISON

shank. This is a heavy lean piece with one round bone, and is that DOT tion of the leg joining the round It makes a splendid stewing piece and is delicious when corned, while it is far better for soups than the bony, gristly piece known as the shin, as after the juices have been extracted for the soup the meat may. be sliced cold, hashed or made into pressed meats. A little of the soup stock should be added to replace the nutriment drawn out in the slow cooking necessary for the soup. In stewing this portion a piece of fat should be added. as 1t is exceedingly lean.
 When one gets chop hungry do not buy the loin rather than the rib DOT
The Bridgeport evening farmer., 1911-07-07

 boiled. The scrag end of the neck provides stews and broth. The leg is the only part of the cheaper portion fit for roasting, and it is more often substituted for "spring lamb" by first boiling until tender, then browning in hot oven. For large family a leg of mutton will be more economical than any other part, as it may be either roasted or boiled and served with a rich sauce favored with either mint, capers or sour pickles. For the second meal, it may be eaten cold, and appear in a stew the third time. It may also furnish sufficient stock for a vegetable broth. The scraggy ends can also be worked up into croquettes or hash. The meat need not be used on consecutive days, but may rest a day or two in cold weather. By a large family I mean six people who are moderate meat eaters.
 A portion of beef little known among housekeepers is the upper part of the
The Bridgeport evening farmer., 1911-07-07
The Return
BY FRANK wALCOTT HUTT

A MOTHER Summers come-ah, say "A you so? Is this not the beloved, the very
 same A thousand times that reinczrnats
 came, As all the waysides know3 What stranger finds so easily thaTny Through the dim, wood and by the
 pasture-wa1l? How should the birds at anypasssr's
 cali Their old traditions say? Her valleys know her footfarl, and
 'tis said The little glen-paths, by her peace
 beguiled, Call with endesring pratne, as chf1d Coos from its trundle-bed. The same wise Summer mothers af1sshe
 1and;. The tender nurse, who in q boyhood
 hour
 Taught us to lisp the name Of bird
 and flower, Speaks, and we understand
The Bridgeport evening farmer., 1911-07-07

little butter should be added, unless gravy is rich enough to suit the taste of ones family. If they prefer the natural fat to butter, so much the more economical this meal will be.
 Meat TimbaIes.
 Several eggs are usually used for these dainties, but the recipe given here will be found delicious Put enough cooked meat through a meat chopper; then press the pulp through a coarse sieve. Mix with this one fourth cupful of stale bread-crumbs, salt and pepper to suit, and the stiff 1y-beaten white of one egg, carefully folding it in instead of stirring or beating. One-fourth teaspoonful of
The Bridgeport evening farmer., 1911-07-07
EVENTIDE
BYTEST DALTON.

BY TEST OAIIOSt.
  CILvER chimes ring out Ehs DrBos ~ hour,
 Sunset quivers in the orfnssn
 sky, And silence like an echo Of c sigh Soothes the perfume passion of the flower. Meadows sink into thetfading light, And vestal lilies stained with crystal tears Droop into slumber, safe from van- dal fears When the day turns into lonesome
The Bridgeport evening farmer., 1911-07-07
Appetizers E

Anchovies Canapes
 Clear soups
 Sour pickles
 RadisEes
 Picked pears Lemon butter
 Acid jellies
 Fruit punch Oranges Complete" Foods F Stews with dumplings
 Meat and potato pie Eggs scrambled with rice | Rabbit on toast
 Corn chowder with crackers
 Fish and rice salad
 Macaroni and cheese
 Cereal with nuts Foods Useful for Bulk 6 l Lettuce Cabbage Turnip Celery Chicory
 Bran biscuits Oatmeal crackers
 Apples Prunes Figs Light Desserts H
 Stewed fruit with light cake Jelly with cream
 Bavarian cream Custard souff1e Banana trif1e Lady fingers Eclaires Rhubarb sauce Cream pie Fruit salads Blancmange
 Hearty Desserts Date pie Rhubarb shortcake Peach cake with custard sauce Fruit candy
 Caramel cake with icing Steamed chocolate pudding Nut cake Pudding with nut sauce Waff1es with syrup Ice cream
The Bridgeport evening farmer., 1911-07-07

 Dainties

Maple Sugar Sandwiches.
 To make this novel acquisition for the afternoon tea or the children's school 1unch-box, force maple sugar
The Bridgeport evening farmer., 1911-07-07
The Properties of
 Important Foods
What Dffferent Dishes VIII Do for the System-A Txtaeeof 1Reference for the Preparation
 -" 7" of Menus

1 Tfssue-6uIIdins and Repairing (LIsht) c
 Roast or broiled beef Roast fowl Boiled mutton Haddock Cod Spanish mackereI Scallops Lobster Oysters Milk Eggs Cheese Smoked meat or fish Nuts Tissue-BulldIng and Repairing (Hearty) D
 Fish crumbed and fried
 Meat croquettes
 Roast pork Baked beans Mock turkey,
 Nut loaf
 Salmon with mayonnaise dressing
 Kidney stew
 Chicken pie Veal fricassee
The Bridgeport evening farmer., 1911-07-07
Pues and-Eneray-fEsahtJ "A

Pues esand-Eergy ftsghtt "A Prepared cereals '1 ;fsFoz weilbaked bread Graham toast Popovers Marmalada0 Bacon Fried apples Dried fruits Cream soups Rice Sweet. potatoesy- 4 oe eQuesh Trr-rFT r~Tv- Brussels sprouts Lettuce with French dressing Creamed carrots
 Fuel and Energy (Hearty) B Cereals cooked Q long time Cereals sauted Cream toast Vegetables au gratfn Recoolxed potatoes Fried bananas Celery fritters Fruit salads with mayonnaise >Doughnuts Fruit cookies lBrNn mullins IGrfddle cakes gausaEes Ratsin bread
The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1911-12-28

SPORTING EDITORS NOTES.

Ralph de Palma has entered a Mer-
cedes in the indianapolis Speedway
races.
Dooin Is 60 sign a baseball contract
Ia Is said. The theatrical season is
nearly over.
Mike Gibbons is spending week on
the stage. Rather premature. Mike.
Your season is not dun yet.
Suffer from insomnia2 Jim Ward.
an English boxer put eight men asleep
in one night.
The big league baseball magnates
think the outlaw league is only huge
joke. OF course it's businesslike for
them to look at il that way
Al Kaufman has been offered SEQ
coo by Hugh Mcintosh for three fights
In Australia. one of these might be
with Jack johnson. according to re-
port.
The hockey season opens tonight
with three games scheduled FOR a nom
inal admission az IN Paiestra and one
game at the Glaclacom at Mohawk,