davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
Chocolate Fudge Recipe.

Z" May I add a recipe to those you have
given us for home made candies? We
often make it and know it to be good.
CHOCOLATE FUDGE.-One cup OF
sugar. half a cupful of sweet milk; two
bars Of sweet chocolate, grated. Put over
the fire and boil until it drips from the
spoon In a stream like hair. Mix In as
many English walnut meats cut into bits.
as you think best Stir and beat until the
mixture is sugary.' Pour into buttered
platter to cool. and cut into squares.
And have you room for a winter relish
we like?
TOMATO RELISH.-Put a quart Of
cooked tomatoes into bakepan; add
pint of cooked macaroni, and a few pieces
of cream cheese with little butter. salt
and pepper to taste; stir up well to mix all
the ingredients and bake thirty minutes.
- Mrs. A +. k
A genuine italian dish, IL you will sub
stitute Parmesan or grated English cheese
for the cream cheese You may vary the
dish by strainfng the canned tomatoes. sea
sonins the juice with sugar, pepper. salt
a little onion juice. and a good spoonful Of
butter rolled in -four. Lastly. add three
tablespoonfuls of grated cheese Butter
the dish: put in layer of macaroni, which
has been boiled tender; cover with the
tomato sauce, and proceed in this order
until all the ingredients are used up. Strew
cheese thickly on the top and bake. COW
cred, fifteen minutes. then brown. It is a
delicious luncheon dish and a nice second
Of third vegetable at dinner
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
An Old Time Recipe.

PORK CAKE mo 2.1--An old time
recipe-One pound of pork, without lean
chopped fine; pour half pint of boiling
water over it. One pound of raisins,
chopped fine. Mix with little -four after
chopping; two cups Of brown sugar one
cup of molasses. one teaspoonful of soda
stirred into the molasses, two teaspoon
fuls of cinnamon. half teaspoonful Of
cloves and the same of nutmeg.
Put in enough -four to make it as thick
as common loaf cake batter.
" MRS. F. J. w"
A third formula varies widely from the
original pattern:
see that somebody asks for a recipe
for pork cake 1 take pleasure in sending
mine We all think it fine.
PORK CAKE mo. S.l.-One pound of
fresh pork chopped, over which pour half
pint of boiling water; one cup of molasses.
two cups Of sugar, three eggs, one tea
spoonful Of soda, spice and fruit to taste
I always use a teaspoonful each of CHINA
mon and cloves. one pound of raisins a
pound of currants. and as many nuts as
think best.
Bake two hours in a SLOW oven. 1t will
Keep as long as fruit cake.
MRS. F. D. L.
When a child 1 was fond Of what the
colored mammies . called " cracking
bread" Sometimes they put handful Of
raisins in 1t and sweetened it slightly
Usually it was made of cornmeal. scalded,
then mixed with - cracklings ii. e, the
crisp bits strained out of the lard after
1t was - tried out -" over the fire The bits
were the residuum of scraps and chunks of
fat salt pork thrown into the pot with the
leaf lard
This bread was. undoubtedly. poor and
distant relative Of our unctuous pork cake.
y *
Proper Weight of BdbD2
Ny baby weighed eight pounds at birth.
He is now a year old and thin, Weighing
only about eighteen pounds. nurse him
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
Cheese Old as History.

All through the Bible We meet cheese, and
the unchanging east IS true to it after cen
turtles. The " leban.' which is like our
Ioppered milk or the English curds and
whey. is an Inevitable item in the oriental
commissary, and the Arab traveller carries
it with him on his journeys, packed into a
hard ball which is own brother to the New
England pot cheese. I could go indeh-
nitely, proving the backwardness of Ameri-
ca in the cult Of the cheese-not the fancy
Cannembert. Philadelphia. cream, Neuf-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

blespoonfuls powdered mustard. one table
spoonful turmeric powder; enough cold
vinegar TO make a paste; one cup Of
sugar; enough vinegar to make two quarts.
Boil and stir until It thickens. BE careful
that it does not scorch. Put peppers
through meat chopper and add 10 the
dressing. Then add pickles. Heat and
can. Mrs. c. w. NJ"
1 said truly that / did not know what
mustard pickles means. I certainly
had no acquaintance with them In the
form you give. We thank you for mlti-
eating our ignorance. II there are yet
other forms OF the condiment. viii the
owners Of the formulas favor US?
:.
Recipe for Sausage Roll.
Kindly tell me what sausage roll is2 L
thought there was but one way OF cooking
sausage. but my John. who has been to the
east lately, talks Of having eaten delicious
sausage roll there. We are farming people
and make our own sausage. have the
vanity TO think there is no better IN the sta q
Of Missouri Mrs j T. NJ.
have no doubt that you are right. and
1 cheerfully tell you how you may make
a palatable dinner dish Of what Is usually
served at breakfast and luncheon
SAUSAGE ROLL.-Put eight link saus-
ages Cor many as your family may re-
quire) into a deep frying pan and cover
with cold water Prick the covers OF the
sausages to prevent bursting before you do
this. Bring to a steady boil and keep thia
up for half an hour. Let the sausages get
cold in the water. When they are deal
cold strip Off the covers-l e.: the thin
membranes in which they are enveioped.
DO this carefully not to break the meat
Have ready as many oblong pieces Of mas
try or biscuit dough as you have sausaRes
Wrap one in each oblong piece OF pastry
folding over and pinchfng the edges neatly
TO keep them from bursting open. LAWN
houred bake pan, the Joined sides OF the
rolls downward, and cover with another
pan Set In the oven and bake, covered
twenty minutes Then take or the uposr
pan and brown Send around apple sauc.
with them. II you have the sausage me-.
IN buik' form into rolls and cook half n,
hour IN covered pan. DO not try to maj.
the dish with raw sausage meat II vim.
IA" at heart when the crust Is done. 49,
rare pork is a culinary soIecisrn- be-is..- -
ing unwholesone
GRIDDLE CAKES. Into a tsh,o...,...
Of butter rub a tablespoonful az r,-,,-,..l.
sugar add a pint OF milk ana t,,o -.
beaten very light. Into pint OF hour 49,
teaspoonful OF baking powder and one -
saIt ana SLIT all together several ffr,.-
Aoc this prepared flour gradually, - -
egg and milk mixture. beat until ther. 49,.
no Jumps in the batter then pour NM
heated griddle just enough OF the 49, -
make cakes Of the desired size. rrsI,. -.
always in mixing griddle cakes not - 80
the batter too stir. ~
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

add two cups of sugar, one cup Of molasses,
one teaspoonful of ground cloves, and the
same Of cinnamon, half a teaspoOnful OF
grated nutmeg, one scant tablespoonful of
baking soda, one cupful of raisins and six
and a half cupfuls of -four. A READER
wish the dear aunt had told us If the pork
should be fresh or salt and how the ma
terials to be put together The soda
is, Of course the raising . agent in com
bination with the molasses. We have had
a bakers dozen recipes for the old IA sh-
Toned delicacy.
In No we gain some knowledge of the
order in which the ingredients are to be
compounded. In other respects it bears a
strong family resemblance to the forty
year old New Yorker. The likeness in
clines one to the belief that our 8 Reader -
has the original
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
Hon TO Make Mustard Pickles.

Some one asked the other day for
recipe for mustard pickles and you referred
the inquiry to the constituency at large.
Therefore I feel at liberty to put In my
wee bit of help in the form Of the desired
recipe
% MUSTARD PICKLES.-One cauiifow-
er cut up small; one quart Of little silver
skinned onions, leave whole; one quart
Of tiny pickles. purchased at store for %
cents per quart; one quart Of medium
sized cucumbers. peeled I'd sliced about
an inch thick: quz sliced green
tomatoes; four quarts Did water; one
pint Of salt: four pepper. TWO green and
two red Let stand twenty-four hours.
Heat the whole in brine and drain.
DREssING.-One cup Of -four; six IA
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
IMPORTANT NOTICE

RECA USE of the enormous
II number of letters sent to the
department I must ask con-
fri6uforS to limit their con1H1unica-
flons to 100 words. except in cases of
formulas or recipes which require
greater space. I want all my COR
respondents to have a showing in the
Corner, and if my request in This
respect is complied with it will be
possible to print many more letters.
Attention is called to the fact that
Marion Harland cannot receive money
for patterns. as she has no connection
with any department that sells them.
=, Marion HarIdnd. )
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

powdered borax. Use a powder box with
a perforated top and drive the powder down
to the roots of each hair. This done and the
furs thickly coated, put them away in a box
with close top and do not open it for three
days. Take, then, the box into the open air
and shake all the powder that will come out
of the furs into the air Beat and brush
gently but faithfully, then smooth the furs
into shape. The CRIME will come away with
the noMder.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

" A member asked awhile ago for a recipe
for pork cake I am happy to contribute
one that has been used for forty years in
New York state Recollecting how good my
aunt's pork cake used to be. I sent to her
for g copy OF the recipe. The querlst is
heartily welcome TO It.
PORK CAKE.-One pound of fat pork
chopped fine or put through the grinder
Pour over it a pint OF boiling water. Then
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

eaten at once. or the cheese will become
-stringy
A variation on this may be made by
poaching the eggs as soon as the cheese Is
ready and stirring them into the cheese
mixture. They should be toierabiy well
cooked. II this IS done they will require
more salt than II served in the first fashion
directed.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23
FAMILY MEALS FOR A WEEK

SUNDAY.
BREAKFAST.
Oranges. Cereal and cream.
Grandma's shortcake. Toasts
Coffee and tea.
LUNCHEON.
Tomato soup in cups
Baked pork and beans.
Breakfast shortcake (heated).
Potato salad Crackers and cheese
Lemon jelly cake.
Cocoa.
DINNER
MuN1gatawney soup
Fricassee of chicken.
Boiled rice. Canned asparagus
Currant jelly.
Apple dumplings with hard sauce.
Black coffee.
< s.
MONDAY.
BREAKFAST
Baked apple Dried rusk and cream
Bacon. Fried mush. Toast
Tea and coffee
LUNCHEON.
Baked welsh rabbit.
Baked rice "a leftover
Yesterdays potato salad.
Graham crackers and cheese
Cream cheese and marmalade
Dinner
Yesterday soup.
Tomato relish CSee recipe in Helping HAND.
Canned spinach a In creme
Sweet pota toes. scalloped.
Raisin pie
Black coffee
y
TUESDAY.
BREAKFAST.
Grapefruit. Cereal and cream.
Frizzled beef with cream gravy.
French rolls. Toast
Tea and coffse.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

DINNER
Canned asparagus soup.
Baked and Dreaded hamburger steak.
Fried bananas Mashed potatoes
Pork cake and black coffee GSee recipe IN
Helping Hand.)
FRIDAY
BREAKFAST
Baked apples. Cereal and cream.
Salt mackerel and tomato sauce.
Quick biscuits. Toast
Tea and coffee.
LUNCHEON
Hamburger steak sliced and warmed in gravy
"a left-over).
Potato cakes "a Ieft-over).
Breakfast biscuits Lettuce salad
Crackers and cheese
Pork cake, sliced Jam
DINNER
Canned corn soup
Halibut steak
Riced potatoes Canned green peas.
Home made ice cream and cake.
Black coffee
SATURDAY.
Tangerines. Cereal and cream.
Tea and coffee.
LUNCHEON.
Apples and bacon (fried).
Potato croquettes "a left-over).
Green pea pancakes Ia left-over).
Warm gingerbread and cheese.
Tea
DINNER
Scrap soup (renains of the weeks Ieft-overs)
Fish tirnbaIes "a left-over)-
Canned asparagus loaves. flashed potatoes
Tapioca pudding.
Black coffee.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

LUNCHEON.
Philadelphia scrappIe
stuffed potatoes.
Sweet potato scallop IA left-over).
Thin bread and butter
Ginger snaps and American cheese
Tea.
DINNER
Cream of spinach soup "a left-over)
Chicken pudding "a left-overl-
Rice croouettes "a left-o~er)-
Bread and date pudding.
Black coffee
WEDNESDAY.
BREAKFAST
Hawaiian pineapple Cereal ana cream
Salmon croquettes
Corn bread Toast
Tea and coffee.
LUNCHEON.
Remains of chicken pudding
stewed potatoes, Fruit salad.
Crackers and cheese.
Cream pufIs-
Tea
DINNER
Macaroni soup with Parmesan cheese
Sausage roll Csee recipe In Helping Hand-)
Apple sauce. Satisfy fritterss
stewed tomatoes.
Canned apricots and cream
Cookies
Black coffee
* \
THURSDAY.
BREAKFAST.
Oranges. Cereal and cream
Bacon. waf1es and sirup-
Toast
Tea and coffee
LUNCHEON.
Barbecued ham.
French friend potatoes Boston brown breaS
Poor mans pudding.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

rounds of buttered toast. Have ready
poached egg for each round Of toast and
put this on the cheese. This should be
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

. MERICANS eat less cheese than any
~ other civilized people of whom I
- have any knowledge
This sounds like a sweeping state
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-23

Ny baby weighed eight pounds at birth.
He Is now a year old and thin. weighing
only about eighteen pounds. I nurse him
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
I harIcS Anhl0.

Charles Amblo Of "a Murray street died
late Wednesday night at the Fanny Allen
hospital after an Illness Of less than
week with appendicitis He was IS years
of age and was taken to the hospital
Friday. where the operation was per-
formed But gangreno had set in and his
condition was such rs to forbid his recov-
cry. Mr. Amhlo was horn IN Vengennes,
whore he lived till about eight years ago.
when he came to this city and entered
the employ Of he g. 5. Blodgett company.
He Is survived hy wife and two sons.
Arthur and Leonard. The funeral was
held SATURDAY morning at St Joseph's
Church and the body was taken 10
Nergonnes for ntcment
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
DEATH OF JOHN M'NALLY.
Former Resident of Swanton Hnd been
Post Commander ut Manchester, y. H..
(From the Manchester Unio

lFrom the Manchester Inion)
Grand Army circles were saddened to-
day by the news of the death at 1880
this morning, at the age of 70 years. OF
a brave and loyal contradiction
Mentally. past commander of Louis Bell
post, who saw three years of active fight
ing in the civil war. as member OF
Company f, 10th Vermont regiment.
In 1887 he was at the head OF the senior
local q. A, r. post, and his admtnistra-
ton was attended by results highly graci-
flying to the members. Recognized TOT
years as one of the hardest workers In
the post for its unbuildng and welfare.
Comrade McNally entered office with
the confidence of all of his comrades. Il
confidence he never betrayed.
He had lived in Manchester forty years
and for a Ions period worked In the Old
Olzendam hosiery mill He retired some
years ago and has since enjoyed much
deserved rest. His presence was samil-
Tar one about town and he will be greatly
missed from the old places he Was nc
customcd to frequent.
He leaves n widow. Angelina Donaldson
McNally. one sister, Mrs. Anne Hickey
Nauy OF Burlington. W. The deceased
was "A native OF Ireland and prior to set
Ting in Manchester resided at Swanton.
Vt. where his remains viii be Inferred.
Not only was John Mentally much be-
loved by his comrades of the post but by
the Spanish War Veterans as well. For
years he had served as chairman of the
special committee which had in charge
the decorating of the graves in st. Jo-
| seph's cemetery OF more than 80 soldiers.
and which co-operated with the Spanish
War Veterans and the local militia 10
the military exercises held there.
| During his many years as citizen OF
Manchester he was IA devout attendant OF
| store Service" inclu les the furnish
ing to its patrons OF every bit of store
news which Is important to them
which has thrift Interest for them.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
VERMONT NOTES.

Two young italians at work il
plainneld were carried over the dam
Tuesday evening when they weat out
rowing. Both we're washed c,ose to
the shore and so escaped
Barre's granite industry is to be al
vertised BY a s!gnboarl campaign a.
cording to plans made by the board of
tre.de and permission to place HE
signs has been asked of the city
Arthur Densmorc OF Mortified is
being held in the sum OF $500 10 APP
pear at the next session of the Wasa-
ington county court 10 answer 20 a
charge Of assault on Robert Mccarthy
of Mortified Tho arrest Is the result
of dispute.
Articles o. association were fled
Monday by the White Manufacturing
company OF Brattlehoro. The capital
stock is given as $4,000 and the pur-
poses of the company is to transact
the business of cotton ioubiers. weav-
ers. haX AMI jute spinlers
General Nelson a. Miles. l.. $. ~.
lretired), is To be the principal speak
er before the alumni assoc iation of
Norwich University during commence
ment week which begins june Is.
Andrew Hummer, aged Is years, OF
Bennington may lose his eyesight as
a result of an ill-timed explosion. Ono
cheek was slashed open and al eye
badly burned by stacking lime, He
intended to throw bottle containing
unslackei lime and water so as to be
OUT OF Danger, but WAS aot quick
enough
The White River Railroad company.
which runs between Bethel and Roch-
ester. has offered prizes as follows.
$40 for the best acre of potatoes raised
in 1919: $40 for the second bsst IS for
tho thira best. and Is for the fourth
best Also $40 for the nearest perfect
crop OF apples and IS for the oond
best No contestant Will be awarded
more than ono potato or one apple
prize and when the prizes are awarded
! the judges viii consider the orchards
as we'll an the quality and quantity
OF the fruit. Only orchards Of six
! trees or more viii DO considered The
competition is open to all farmers In
Stockbridge, Hancock. Granville. Sher-
burne. Rochester. Pittsheid and Gays
vile,
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
EXCURSION TO MISSISQUOI PARK.

The Central Vermont railway Will run
an excursion to ATssisQuoi park Sunday,
June .. Specia train leaves Waterbury
s:d5 a. M; Richmond 1922 a. m; Bur-
iington 1901 a. M. Winoosti 1905 a. m;
Essex Jet. 1910 a. m; Milton II :03 a. NJ; .
Georgia II IL a. M, ST. Adams II 40 a.
m. Returning, special train will leave
Missisquoi park at 800 p. m Fare from
Waterbury sll5: richmond ac; Burlng~
ton and Winooski Soc. Essex jet. zoe:
Milton Doc; Georgia 45c; St Adams 35c.
See flyers for train service and fares
from stations not named. No chldren's
tickets sold. l2seodit&w2t
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
INVESTIGATING PRISONS.
New Hampshire Wen Looking over
Vermont Penal Institutions.

A. r. Forbush of Berlin, y. H.. and
Edwin J.. Page Of Concord. two members
of the commission appointed by the gov
ernor and council Of New Hampshire to
investigate the prison systems OF other
States with view OF making recon-
mendations for changes to be made soon
in New Hampshire, were at the Van Ness
House yesterday en- route from Montpel-
Ter, whore they Investigated the system
In vogue at the Washington county Jail,
to Rutland. where they will look over
the house OF correction. The commission
which many OF the present faults of the
-ystem may be removed, particularly with
IA view to the reformation of the minor
offenders, such as habitual drunkards'
etc At present each county has farm
where they work IN connection with the
naupers and II Is probable that the COM
mission will recommend central mousse
OF correction on somewhat the same piah'
but where the poor will not he onnSea 10
associate with criminals. schem" WI"
also probably be devised so that part
Of the earnings of the prisoners VIII ne
diverted 10 the use of the support OF his
Family The subject will probably occupy
the attention OF the commission Tor some
time. as they intend to investigate CON
dit,ons In Rhode Island ana other states
Vermont was visited for the reason that
here many Of the same problems confront
the authorities as they do across the Con
necticut Mr. Forbush stated that no
found I'm Vermont number o!
things better than In his home
State and on tho other hand he
thought New Hampshire excelled In some
directions. The commission visited the
juil ut Montpelier for the reason that SO
much had been heard from the honor sys-
tenn employed there by Sherin Tracy
They found IA somewhat similar sy stem
employed elsewhere. said Mr.. Forbush
but the thing was not made so much OF a
/ speciality lie thought that there were
TAP af'niEa1slA points In Il
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
Mrs. William O'NetI.

Mrs. William O'Neil aged 10 years,
died yesterday morning Ut about seven
O'Clock at the bone of her daughter,
Mrs. T. j. Russell Of 43, South Union
street, after a months illness occa-
stoned by stomach trouble. Born in
Rawtenstall. England. Mrs. O'Neil
came to this city some 40 years ago
and since resided hore. Besides her
husband she is survived by three
daughters. Mrs. l. j. Russell of this
city, Mrs. Mary McQuade and Miss
Jennie f. O'Neil of Lowell. Musa.. and
one son. ]. ". O'Neil OF this city. The
funeral will be held Friday morning
edral with interment in St Josephs
cemetery
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23

Mrs. Matilda Louisa (Greenway Rey-
nods died Saturday afternoon at her
home at 70 - North street after long
Illness. She WINS ~ years of age and the
wife of James REYNOLDS who survives
her. together with three small daugh-
tiers The funeral was held Monday morn
ing at 81. Paul's Church at 1870, and the
interment was I'm Lake View cemetery.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
THE BURLINGTON MARKETS.

Changes in the market during the week
have been slight. No upward changes of
any great amount have occurred Fruits
remain substantially as last week. as do
retail meats In groceries rhubarb has
gone down two cents and asparagus is
now selling for 10 cents.
The following quotations were sup
piled 10y c. 4. Barber, the C. T..
smith Feed company. the burlington
Fruit market and the y. +. Tryon meat
lnnrliet
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23

St Anne's church and a helpful parish
worker. Upon first locating In this city
the deceased conducted a boarding mousse
on the Stark corporation. When he gave
this up he moved 10 sos Spruce street
which had been his home for about u
wears. His las, illness was of but few
daVs' duration.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
Y. M. G. A. NOTES

The corn growing contest inaugurate"
in Addison county is for all boys or the
county and of the towns Of brandon ana
sudbury.
Invitations have been issued to all the
boys who attended Camp Abnah last
summer and also to attendants TOT the
coming summer session.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-05-23
DIED.

O'NEIl.-At Gas a. m. at the nome "'
her daughter. Mrs i. J. Russell M'S'
William O'Neii. aged 13 years
HATHAWAH-At the res'ueh'e Oh ms
granddaughter, Mrs H. ~ ires'oh' 10
Cherry street. May =, Ahore" '"'hSon
Hathaway.