davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Before Daps Of Pure Food"

And this stuff" wrote the indignant
chemist-one of our best-who reported the
result. is fed freely to children all over
the United States!'
simultaneously with this discovery by a
private citizen. meeting of eminent physi-
clans, held in the largest city in our coun-
try. condemned. in no measured terms,
other products put up In alright cans, as
highly deleterious to the human stomach
It was openly suggested at that conven-
ton that the alarming increase of Bright's
disease in America within the last quar-
ter century might be in consequence OF
the lavish use OF such personalities as san
cyIic acid and perhaps, bsnEoate OF soda.
by canning companies.
My publication OF the Rarthstt pear story
TO which you refer drew down upon my I'M
scientific self a storm Of protest from
those most nearly interested. One ingenu-
GUS manufacturer forwarded to me list
of the agents used In putting up his food
stufrs :" to prove the harmless nature OF
each OF them" Salicylic acid atood at the
head OF the list. An excellent medicine in
skilled hands. as were, doubtless. others of
the catalogue. But, speaking in behalf
OF my constituents-the housemethers of
the land-I replied that we do not take
our phyHic at random with our victuals.'
Then came q reaction of common sense
and scientific revolt. The most benefi-
cent law that has been enacted since we
became 8 nation-the pure food Iaw-swept
Ike the bosom of reform from one end Of
the country TO the other. Men like Dr.
Harvey P. Wiley held with steady hand
the searchnght that brought the hidden
things OF darkness into public view. Heavy
penalties await the manufacturer who uses
adulterants in the preservation OF food and
fails to tell the truth in the label ahixea
to can or parcel.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

hard. beat again, adding cream.
In answer to a request made by Min
nesota housewife add this recipe for:
REAL GERMAN KAFFELKUCHEN-
One cup Of bread sponge, one tablespoon
full OF lard. half cupful of currants. Flour
to make a dough not quite so stiff as that
for bread Just before baking spread with
soft butter sprinkle with sugar and Gin
namon. MRS. L. A r.
Notable additions to our store of recipes.
I wish you had said how soft the bread
dough must be which would allow enough
graham -four to be worked in to entitle
the product to the name Of graham
bread" Don't you mean bread spongeq
Let US hear from you again on this little
point
AS you will see, I have taken the liberty of
substituting . teaspoonfuls of baking
powder for your tablespoonfuls in the
recipe for e brides delight The larger
quantity was undoubtedly slip of the pen
Having made the like on sundry occasions,
I can comprehend how it happened. Three
tablespoonfuls of baking pow der to three
cupfuls of -four would have made an odd
combination which would have been any
thing but delight
At least. this is my idea OF the proper
tons 1 recall that once wrote pounds
instead OF ounces and. had not the proof
reader queried - it. the atrocity would
habe been published I have always been
grateful to that mani
* =
Recipe for Tdfy Apples.
g Gould you kindly give me recipe for
taffy apples? 1 have children who love
them dearly MRS. " H
AS your letter did not reach me until the
Sunday specified had passed I cannot com
ply with your request in full It is never
practicable TO answer query in the paper
within a week after it comes to me. The
mail is immense and aicertain degree of
order in replying TO queries must be pre-
served. Consoling myself for the inability
to do as you wished and as I should like
to do. with the reflection that the chiidren's
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Bit of Culinary Economy.


Here again is a bit of economical con-
trivance. Canned pork and beans may be
had. but they cost a third more than the
can of beans by itself
Turn out the beans an hour before you
are to cook them. Boil a bit of streaked
salt pork for the same time; put the beans
into the bake dish, scoop a hole in the
middle in which bury the pork. Set the ves-
sci containing the water in which the pork
was cooked in snow or iced water to throw
up the fat Skim this off and put into the
pan IN which you save drtppings. Add to
the SKINNED liquor q tablespoonful of
molasses, a saltspoonful of made mustard
and a dash of pepper. Mix well and pour
over the pork and beans With a fork
work these gently to let the HQuor reach
all parts. Bake, covered, half an hour.
Uncover and brown lightly
This dish will be more delicate in flavor
than when the raw beans are prepared for
baking by the ordinary method. The saw
ing in time and trouble is consideration.
and the lessened cost in money is some
thing to be thought Of
GREEN CORN GOuFFLE.-Chop can
of green corn fine. Whip the yolks Of two
eggs light and beat them into the corn.
Stir in a tablespoonful of melted butter
and the same of sugar, with salt to taste.
Dissolve bit Of soda not larger than a pea
in a tablespoonful of hot milk, and add
to the mixture. Lastly beat the whites
of two eggs to a standing froth and whip in.
Turn into a buttered pudding dish, cover.
and bake in a quick oven for twenty min
utes. Brown quickly and serve at once be-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Process an Easu One.


Process an Easy One.
There is no nicer preparation OF spinach
than this The wonder is that 20 few cooks
are willing to undertake it for the process
is simple.
SPINACH SOUFFLE.-This is an ex-
cellent left over from the dish have JUST
described.
Turn the remnant of spinach a ha creme
into a bowl and beat into 1t a cupful of
milk into which you have dropped a tiny
bit OF soda then the whipped yoll1s OF two
eggs and the stiffened whites of the same.
Beat all hard for a minute and pour into
a buttered bake dish. Bake, covered, twenty
minutes. uncover brown quickly. and serve
before It falls.
If you have no left over from yesterday.
chop a can of spinach fine. season with
salt. pepper, a teaspoonful OF sugar and
a little nutmeg, then proceed as directed
with the cold spinach.
CANNED GREEN PEAS-Turn from
the can an hour before using. and drain
off every drop of liquid. It gives a " nat -
half hour. Put over the fire in enough
boiling water. slightly sailed to cover the
peas an inch deep Bring to a quick boil,
add a small lump OF sugar; cook for a
minute more and drain. Serve hot stirring
a teaspoonful of butter into the peas after
cishing them.
The foregoing rules for preparing canned
foods for the table prevail. with slight
variations. with all vegetables thus pre-
served.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

mixture teaspoonful of baking soda Do
not stir the strip or it may granulate. The
soda will take care OF itself and with much
fzzling and foaming blend with the acid
In the molasses- Shake the pan to prevent
scorching at the bottom Watch it con-
stantly and lift the saucepan into the afr
for a minute. should the boil become vio-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

lent At the end of half an hour test the
strip with spoon to see if 1t Is brittle. If it
spins a thread from the tip of the spoon
and hardens instantly when dropped into
iced water 1t is done.
Turn into a bowl to cool and make ready
the apples by running long splint of wood
or hat pin or a toothpick into the stem
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

love for the delicacy is likely to be peren-
NAL, offer the coveted recipe.
TAFFY APPLES-Get clean, sound lady
apples. Stir cupful of sugar into pint of
molasses and when the sugar has dissolved
set over the fire where it viii heat slowly to
a boil Cook for twenty minutes after the
bubble becomes general. and drop into the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

e Some weeks ago the following question
and answer appeared in the Helping Hand:
- see that you answer questions on
household subjects, and especially on man
agement. I am a young housekeeper and
my husband doesn't earn good wages. I
should like to know how we can live on 81
a week and have nice things to eat
don't want anything elaborate NORA.
A puzzle which submit to a comit
tee Of the whole Can two healthy persons
live and keep in tolera bly, good plight upon
81 week for food alone? II SO, tell US how,
giving figures and food
I purpose to answer this question In
the affirmative If you will resign the menu
corner to me for one week. The bills of fare
I inclose may be filled at the price named
by Nora send list of purchases that
prove this. You need not print the menus
If you are not convinced by the examina-
ton of this list that my claim is valid.
EoT7 A ru7-- -Ar nEf,7- rrsr,
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

LUNCHEON.
Tea Baked potatoes
DINNER
Ten cent can tomato soup.
Irish stew with vegetables
Apples
- u
TUESDAY
BREAKFAST
Himony. Coffee. Left over OF hash
LUNCHEON.
Tea Toast Baked apples potatoes
(The dinner menu is wanting at this point
The two may have dined out or tasted for
the rest of the day-Eddtor)
WEDNESDAY.
BREAKFAST.
Hominy with molssses. Coffee MIX toast.
LUNCHEON.
Potatoes Tea Cheese and crackers
DINNER
Remainder Of tomato soup
Hamburger steak. Fried potatoes.
Oranges.
~ n
THURSDAY.
BREAKFAST
Hominy.
Coffee. Bread and butter.
Baked apples.
LUNCHEON.
Tea Cheese and crackers.
DINNER.
Pea soup.
CcTned beef. Cabbage. Potatoes
Apples.
y y
FRIDAY.
BREAKFAST
Hominy. Coffee. Toast.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Three Good Recipes.


- My onerlng is three recipes that have
never failed me- They may help some
NewlyW ed who likes to get up homemade
menus.
GRAHAM BREAD-Two cups Of bread
dough. one egg. one tablespoonful of lard
one-third of a cupful of sugar, graham
-four.
Mix into the dough as much of the
graham -four as you can by using spoon
Let it rise and make into loaf Set for
the second rising and. when it is light.
bake.
WHITE CAKE. ALIAS BRIDES DE-
LIGHT-Two cups of sugar. one and a
half cups OF milk half a cup of butter,
three cups Of -four three teaspoonfuls Of
baking powder, whites OF four eggs N. B.
This cake has never failed
" FUDGE-Two cups OF sugar, one cup
Of milk two squares OF unsweetened choce-
late Boil slowly. stirring little, until when
a little dropped into cold water may be
formed with the fingers into a soft ball
Then add butter, about the size of a wal
nut and set aside to cool
- DO not beat until 1t is perfectly cold
Just before pouring it out of the kettle add
a cupful of English walnut meats broken
40 pieces Il at any time the fudge is too
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Canned Foods Made Safe.


Intelligent men with the fear of God be-
fore their eyes and the love of their brotherV
man in their hearts combined to make can
ming safe and honorable. Having watched
the progress of this reform from it's incep-
ton until now. wish I had space and time
in which to tell the story as 1 should like to
lay it before my big family. They must
take my word for it that canned foods
are now prepared for them far more care
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
ENOUGH CALIC1ZU
ACID TO DOLE
AN Adult

things which set US against canned FOODS
Or was it written by somebody elseT
We are painfully restricted in the matter
of vegetables all winter long Ny John
cannot abide the smell of cooking turnips
and cabbage in the house. and the young
people viii not eat onions If they are go
ing out in the evening This shuts the
door Of the kitchen against three Of the
vegetables one may buy in winter. we
ring the changes upon carrotas sweet ana
white potatoes, and rice. maearoni' ana
hominy until we long for green stufrs-
IF you can offer valid reasons for ao-
hitting canned beans. corn, peas, spin
ach, and young beeta to our table. we shah
owe you yet another debt Of gratitude.
one thing more. ! suspect one rea~
son why canned foods are not more pop
MAR il that few cooks know how TO pre-
mare them for eating. Can you drop a
hint or two in this direotion7
ONE OF YOUR DISCIPLES.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20
Condition of Decade Ago.

-
am right glad that you have asked the
questions I here set down. I hear the
same in effect often from other CORE
spondents. The prejudice against canned
foods dies hard. BY the way. thank you
for not saying . canned goodsT' Somehow
I always connect the idea OF . goods with
a yard stick Under conditions which ex-
listed a score-or even g. decade-of years
ago, the objections to the use of them
entertained by you and other intelligent
housemothers were not Eroundless. Novels
and newspapers may have piled the muck
rake over-zealously in bringing to light
the unspeakable denominations of slaughter
house and canning factories. There was
foundation for the shocking tales. One
could hardly pick UP a paper that did not
contain the report Of somebody poisoned
by eating canned cerned beef or potted
salmon. Now and then a chemist told
of analysis excited by suspicion OF fam
lily or individ uals who had suffered agonies
OF indigestion after indulging freely in
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

few blades of mace, six whole
as many pepper corns. Brin
quick boil in a covered sauce
the strength of the vinegar. pc.
the peaches left in the Jar. screwe
top and set aside for four days.
picked peaches as good as those IT, ..v
fancy brand. at a cost of 30 cents, count
ing all ingredients. In these days of high
prices it is no mean achievement to save
90 cents upon one quart of sweet pickle.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

Dreamed Corn for Soup.
CANNED CORN SOUP.-If possible get
creamed corn for this. Your grocer should
be able to procure it for you.
If you cannot. chop the corn fine and put
it over the fire with a pint Of weak soup
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-01-20

AN you tell me why for the Last
bhf few months my cakes fall. no
matter how carefully made and
~ whether coal or gas range is
used? They are almost sure to
fall in the cooking or soon after they are
taken from the oven.
Il have bean housekeeper for twenty
years and used to be a good cake maker
- Mrs. " l.
The probability is that your batter is too
thin This is, oftener than any other cause.
the mistake in cake making. Thin batter
pufrs up like a soufie when baked. and.
like the souffie. collapses in cooling.
Or the fault may be in too rapid baking.
Do you cover the cakes during the first
half of the time they are in the oven? And
il the heat steady? Try making the bat
ter q trifie more consistent
The Bridgeport evening farmer., 1912-04-02

in this and other cities 1t is true a
large bulk of the work is done by the
state association, but you still need
your local club for there are often
local conditions to be met only
through organization.
"The necessity of maintaining the
state association is apparent to any.
one who has been at Hartford during
the legislative session. The automo-
bilist's money looks good to the ru-
raj districts. There was a time when
the motorists had no one to speak
for them on the floor of the House Of
Representatives, but now, thanks to
the state association. numerous repre-
sentativeS are members Of the asso-
ciation 1t is absolutely necessary
that a good, strong association of mo-
torists be maintained if we are to es>
cape the graft traps that used to be
so common.
1--WE are going to make a fight on
the present plan Of double taxation.
In New York, Vermont and some 9TH
er states only one taxation is made
but in Connecticut our forefathers
were a little remiss in drawing up
the constitution and permitted double
taxation of anything if 1t were car
ried out. Automobiles should not be
taxed by both the state and town. We
all know water bonded roads are not
effective and the association win
work consistently for good roads,"
Mr.. Robinson was accorded a hear
ty vote of thanks. 1t was announced
that the legislature Of New Jersey,
according to report, was about to
grant Connecticut automobiles reci-
procity privileges in that state.
The rest of the evening was given
over to brisk vaudeville entertain.
ment presented by the entertainment
committee, Ralph M. Sperry, A. K. l..
Watson and F. A. Strong Popular
songs were rendered in robust voice
by T. Arthur Baker who also told dia-
lect stories in an amusing manner.
Maurice, magician, made tremendous
hit. His dexterity with cards was re-
markable. L. B. Powe, H. M. Lyon,
F. A. Wilmot, A. w Robinson, H.
G. Curtis and others assisted He
found a live rabbit beneath Mr.. Powe's
coat Musician Haehm told funny
stories, sang and played ON unusual
instruments. The entertainers were
all from New York and made good in
every way.
Max Rinck and his assistants serv-
ed sandwiches, salads, drinkables, and
cigars.
Besides President Staples other Of
ficers were elected as follows: Vice.
president, Ralph M. Sperry; secretary
F. w. .Bolandes assistant secretary
H. M. Lyon; treasurer, L. E. Powe;
governors for two years, A. K. L.
Watson, F. D. Baker, Geo. F. Bush
nell, G. S. Hadley, F. A: Strong and
John E. Boyle.
The Bridgeport evening farmer., 1912-04-02
AUTOMOBILE CLUB
OF BRIDGEPORT IS
LARGEST IN STATE
GRATIFYING INCREASE SHOWN
IN SECRETARY BOLANDES
REPORT.
STAPLES AGAIN CHOSEN
AS EXECUTIVE HEAD.
Annual Meeting Proves Most Interest
ing-Mr. RObinsOn'S Profitable
Talk.

Frank T. Staples was unanimously
reelected president of the Automobile
club Of Bridgeport at the annual
room of The Stratfield. There was a
large attendance of members. Mr..
Staples expressed his thanks for the
confidence reposed in him. He made
a brief statement of the activities OF
the club during the past year. Mr..
Staples is also president of the Con-
necticut Automobile association with
which the Bridgeport club is affiliat-
ed.
Treasurer L. B. Powe gave de-
tailed report showing the clubs
finances to be in excellent shape and
Secretary F. w. Bolande reported
th2t the membership now reached 488
the honor heretofore being held by
Hartford. The Bridgeport club was
organized in 1900 with only eleven
members.
President Staples introduced Chas.
M. Robinson of New Haven, secre.
tary of the state organization who
gave a most Illuminating talk on the
work of the state association. Said he:
Naturally man when he is asked
to join an automobile club Or the
state association asks what he is go
ing to get for his money. It is hui
man nature. Well I'll tell you. At
the last session Of the legislature
through the influence and work Of the
association the law was changed 50
60 cents per horse power to SO cents
per horse power. On 40 h. p. ma
chine there is saving Of "a. AS the
annual dues for this club are but S.
it can be seen that you nearly get
your money back right there. The
r41 o-s- oil Id IN
having the date for pro rata charges
changed from July 1 TO April 1 and
that in many cases makes a saving
of IS Or Sc.
s'In about two weeks we will issue
a hand book which will be found very
valuable 1t will contain a loose map
of lower New England giving data
member will receive one. There is a
list of about 80 garages in the state
where members are entitled to ten
per cent discount on all purchases.
/ Members do not realize the bene.
fit they may derive from our affilia-
ton with the American Automobile
association. You can write to your
club secretary, to the office Of the
state association in the Malley build
ing, New Haven or to No. 437 Broad
way, New York, the headquarters of
the A. A. A. and obtain free all nec-
essary maps and information regard
ing any tour contemplated. Then the
A. A. A. which you support is all the
time working in the interests of the
automobilists.
There are just two classes Of men
who won't join the state association
the man who has no money left after
buying his automobile and the man
who is too mean. The latter says
what's the use of my paying anything
xxr1a rot h.
There are now about $500 automo.
bilists who are members of the state
association and half that number are
enrolled as members Of the eight clubs
The Bridgeport evening farmer., 1912-04-02

he was opposed in a matter of this
sort to place time restriction upon
them
1--WE asked how long the audit com.
mittee was to go on, said he.
1--WE were told that it might be a
year, maybe two years, possibly three
years, that they were going to spend
money. If the audit committee is
going on, without any limit, why
should we restrict this committee?"
Mayor Wilson asked Alderman De-
Forest if he would be willing to ac-
cept the majority report if the 1.-TWO
citizens feature were eliminated. AL
derman DeForest replied that the
committee had taken it's stand and
would adhere to it.
Alderman Primrose spoke eloquent
ly of the assistance that outsiders
wasn't inclined to be exclusive and
welcomed the assistance that. citizens
outside the board could give him.
I'VE are not only getting exclusive,
but we are acting in a small man
ner." said Mr.. Primrose. Then he
the Republicans representation on the
committee. Even though we are a
beautiful minority" said he, 1--WE are
here to participate in the doings of
this council
Alderman King amended the re-
port to include fivs instead of three
aldermen, but this was lost. King
said it wasn't courtesy to the Repub-
lican minority.
mice time to ask for courtesy
said DeForest. He reminded King
that in matters of great Importance
the Democr had supported the Re-
publicans without a question and that
in this comparatively unimportant
matter for the Republicans to come
forward and claim consideration,
struck him as funny.
Another yea and nay vote was TAX
en- showing the strict party Lewiston.
Alderman Cederholm, who never
lets meeting pass without demand
ing information as to what has be-
come of his resolutions was absent
last evening. The Socialist alderman
had been confined to his home by ILL
ness since last Thursday.