davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1912-11-03
"A Ballad of Buckwhcdts."

As have never sent In any household hints to help aloa. [ what all acknowledge is worthy work. am moved by gratitude to make my maiden effort
 This recipe for buckwheat cakes Is guaranteed by our family to work out gratifying result ballad of buckwheats and how to prepare them; Do just as I say and you'll surely declare them The best you ever have eaten. One-half cup of corn meal mixed with one quart
 of water;
 The latter at boiling polnt-not any hotter: Now cool, then let with 1t be beaten one-third cake compressed yeast-to stay till
 night hour.
 Of salt a teaspoonfui is plenty. At night take third of your batter and beat it-- That is. if medium sized familys to eat 1t. Of cakes this will make about twenty. Add a teaspoonfui of soda ere frying; And last. hot griddie's essential For those who love buckwheats but nnd they
 cause itching.
 This rsclpe brings relief quite bewitchlns. For such lis indeed prosidenual
 Now-dropping tor rising into sane prose-will you let me atone for the dog gerel by morsel of housewifely hint to other cooks?
 '' In baking pies, if little sugar be sifted with the flour 1t will impart an appetizing brown to the pastry.
 If something be spilled upon the range while you are cooking and the odor Is un- pleasant sprinkle salt upon the spilled sub stance and there will be no bad odor.
 II. W. S" Rhyming recipes are usually mistake. Excepting sydney Smiths celebrated recips for salad dressing l know of none that are not more or less absurd. I admit yours for the sake of the sensible bits of domestic lore that follow, and out of respect to your self--an esteemed contributor. The one ad-
The Birmingham age-herald., 1912-11-03

all right for us to go out unchaperoned? l am 2s years old and she is 22.
 I have read how you have befrlended others who were in trouble, but l never dreamed 1 should ever need you in sorrow of friend is great.
 Please answer in the next issue of the paper if possible. E. L. B.
 1t is never practicable for me to answer anything in the next issue of the paper" am replying to you at the earliest possible opportunity afforded me. apprehend that you will have settled the question by your self and for yourself before this is pub lished. l wish it were in my power to help you. You would be angry were l to say that my views upon divorce do not coincide with yours so far as remarrying Is con cerned. The state in which l live allows but one valid cause for the dissolution of the marriage bond. In your state there are several, and you may be acting within the law In entering a second time into the state you found so miserable that you broke away from the thralldom. l am relieved that you consult me upon a minor point, and that mere matter of convention and propriety My counsel is that your pres ent courtshlp be conducted as unobtru- sively as you can make it. Don't stir up the gossips by public exhibitions of mutual att tachment. For the girls sake, if for no other reason, keep out of the iimehght that busybodies are ever eager to turn upon a divorcee, and which will inevitably blaze fercely upon one who is not yet single man in the eye of the law. It should be no hardship for you to walt until you are free in the opinion of the world to select your wife before appearing as her escort In public places. So long as you are assured of her devotion you can afford to abide tho season when you may fearlessly declare yours in the broad light of day
 <
 To Hdrdsscd Commuters Wife.
 Our next letter is addressed to the woman whose husband Is tormented by borrowing neighbors of the geBtler sex. They do their
The Birmingham age-herald., 1912-11-03
As 10 Sdlt Rising Bread.

" Allow me to offer an explanation of the curious-to you-fact that salt-rising bread rises without, as you say, a symptom Of yeast.
 |" On the contrary, there Is plenty of yeast present in the composition. Yeast cells. like bacteria and mould. are present every where in the air. All that is needed to manifest their existence is suitable me- dium fin which to develop and to grow. A weak solution Of sugar and water Is excel lent for germination. Vegetables of all kinds have yeast cells within them Therefore. the potato in the sponge set for bread supplies more cells than would naturally fall into 1t from the air In this way, as well as in affording nourishment to the bread, 1t assists in the process of rising.
 It is this chance of inoculation which makes salt-rising bread an untrustworthy product of housewifely skill, as sometimes one kind of yeast cells may predominate In the mixture, and sometimes another Now. there may be many active germs at work. and again, few and weak. ELvA N c.
 A lucid and sufficient explanation of tho puzzle for which the writer will please &C., cept my thanks.
 It is a comfort in refiectlng that we owe the puffiness and sweetness of bread to decomposition, that heat. which is life and purification, interferes to make the result healthful
 There is a moral lesson here for those who are fond of tracing natural and spiritual analogies.
The Birmingham age-herald., 1912-11-03
Canning Fresh Meats.

.fI note g request in tho Erchcnge for . recipe for canning meat irclosa mine, which I have tested and found safe.
 ITO CAN FRESH MEArS--To V with, all meats for canning should bt fectly fresh and of good oualityl-not re cuts.
 Cut into small pieces of uniform that will slip easily into the mouth of jars Discard all gristle and other undesA able portions, but use good deal of cles.f fat. Salt to taste as for the table. FIJI tho jar snugly. but do not crowd the pieces in hard. When the jars arc full put on the rubbers securely. screw down the tops. and set the jars in the boiler. the bottom of which is covered with thick bed of hay. to prevent cracking Fin the bolsg to within an inch of the top of the jars with cold water and set 1t over the fire. Heat slowly to the boiling point. then cook steadily for from three to four hours, ac- cording to the size of the jars and the kind of meat Do not wash the meat before 1t goes Into the Jars. but tho water in the boiler must be kept to the right level all the time. and the boiler be covered closely to keep irs als the heat
 At the end of the given time remove the cans from the water and tighten the tops. When they are perfectly cold put into the cellar or other cool place where the sun will not strike them. It is well to wrap them in thick paper to exclude the Night en- tlrely Move the jars cautiously. not to break the thick coating of grease upon tho top of each. That helps to exclude the air.
 Meat thus preserved Is dandy to be served cold. using the Juices for soups and gravles Or 1t may be fried or made into meat pies. hash, stews. or other combina tons of made dishes of flesh foods.
 Beef veal. mutton. or pork. ground up as sausage. may be put up in this way I have frequently kept 1t over from one year to the next Re sure that jars. rubbers, and tops are of the best and in perfect condition. They should all be steriitsed before the meat goes in
 "A WISCONSIN READsA"
The Birmingham age-herald., 1912-11-03
Standing Oper the Butcher.

A dish I made from another knuckle of veal was prepared in the same way up to the time the meat was cut from the bone Then 1t was chopped fine. mixed with half the seasoned stock, tablespoonful of soft ened gelatine having first been stirred Into this: a mold wet with cold water was lined with slices of hard boiled eggs, of cucum- Der pickles. and stoned olives; the meat and stock were turned into this, and 1t was put aside to cool The result was a mold of delicious jelied veal, which served first for supper Sunday night. then for lunch
The Birmingham age-herald., 1912-11-03

7 FRIEND Salu 10 me ldlely. tt ~ 70, dear! Winter IS almost
 + upon us, and with 1t the trouble
 some question of school lunch
 cons again. My little boy is fond of cakes and pastries. which I consider too rich for him: yet he craves them and is not content unless he has them Last year l almost despared of pleasing him, and still providing him with what l think he should eat
 e There may be other mothers who have similar worries 1 have plan to submit to them. If l can reach them through the Exchange. It is to substitute a sweet sandwich for pastry and other rich sweets injurious to the growing child. l lay it be- fore the Helping Hand club with the hope that it may prove a beneficial suggestion
 Am I. as constant reader, mistaken in .ceeming your corne, something more than mere exchange
 " lnclosed you will find a list of com- blnations of two kinds of sandwiches-th ctief constituents of the child's school luncheon--which are both palatable and nu- tritious. May I hope you can make niche for the list in the H. H. Corner?
 '' LUNCHEON SANDWICHES FOR
 THE BOY.
 Marmalade trhubarb) and peanut. Minced ham. Chopped hard boiled egg
 Chopped dates and almonds; peanut butter; cream; currant; celery.
 Cream cheese: apple jelly: lettuce leaves. Chicken salad; nuts; cress.
 Dates; marshmalows; lemon juice; minced spinach; pickle; egg with French dressing.
 z Ground raisins. cloves. and mint leaves. Chopped chicken; olives; almonds: mayon- nalse dressing
 Candied honey. cream. chopped oceans, minced pimentoes, cheese. cress, cream.
 Currants. cheese. mint, and mayon- nalse; minced oysters with lemon juice and French dressing. Orange marmalade. walnut. cream cheese. dreamed salmon. with nasturtium seeds and paprika
 Chopped cherries with orange Juice; "ssam cheese with minced celery and French mustard.
 Apples, celery. and nuts. with lettuce Leaves. Minced sardines with pimentoes. S.sses. and nuts.
 "I find that for the sweet sandwiches. rye or graham bread appeals most to the child. Whole wheat, nut, or plain white bread is most satisfactory for the simpler sand wiches. H. R. H" It may be that fair percentage of read CTS yill agree with me in doubting the ex- pediency of educating the taste of young children to relish highly seasoned food. Few boys under 15 would care for sand wiches seasoned with paprika pimentoes. and French mustard With this possible proviso. we accept the list supplied by our California member with gratitude for the care and ingenuity she has exercised to contribute It to our Corner. Her sugges- ton that the sweet sandwich shall supplant cakes and pies in the monday repast Is ex- ceilent.
 If may be permitted to subjoin remark in this connection, fl would be that ther- mos bottle be added to the outfit of luncheon basket or bag. A pint bottle takes little room If filled with hot soup at clock a. m. 1t will keep boiling hot until noon. If milk be preferred for the midday drink. 1t may be poured into the bottle ice cold and retain sweetness and chill for hours.
 say nothing of tea and coffee maintain- ing firmly In my soul of souls that no child under q should use either beverage except
The Birmingham age-herald., 1912-11-03
Preparing Credmcd Eggs.

In a recent issue of the Exchange you mentioned upon the menu for family meal
 creamed eggs. Will you kindly advis me through the Corner how to prepare creamed eggs? I have had shirred but not creamed eggs. FRANCES E. S"
 CREAMED EGGS.--Boil six eggs very hard and lay them in ice water for an hour to prevent darkening. When you are ready to prepare them for table. have a cup of good drawn butter seasoned with paprika. salt and onion juice and cut the eggs into sixths, white and yok together keeping the pieces as nearly intact as you can. Put the white sauce over the fire to get very hot: fill nappies. or a pudding dish. with the cut-up eggs; pour the sauce over them and set in the oven for few minutes to heat the eggs.
 savory variatio- of this luncheon dish follows:
 SCALLOPED CREAMED EGGS-Pre- pare as directed in the last recipe. but stir teaspoonful of grated cheese ineo the white sauce, and when the eggs and sauce are In the bake dish or the nappies. sift grated cheese upon the surface and strew over this fine bread crumbs. Dot with bits of butter. set in the oven and cook for five minutes.
 delightful luncheon or supper dish.
The Birmingham age-herald., 1912-11-03
Must Go 10 Markct Yourself.

No! If you wish to save money on your meat bills you must go to market yourself
 Then you have not only the satisfaction of seeing the meat cut off and weighed and of knowing what you are getting ant what you are paying for. but you also have the opportunity of choosing such cheap cuts as you wish because you know you can cook them so well that no one will miss the higher priced meats. When you give your order other than personally you do
The Birmingham age-herald., 1912-11-03

sending the formulas for tomato butter. Perhaps you may print the recipe for tona- to wine later
 Just as little return for your kindness l am sending you few postage stamps to help you out in answering letters from your numerous correspond ents-those who meant to nclose stamps. but forgot!'
 Mas. W. T. C."
 But, dear. patient and forgiving friend of Corner and Editor, two recipes for to- mato wine were printed two weeks ago in the Corner. It may be that they were pub lished in the daily-not the Sunday-issue. I know they were printed and hoped you saw them. If you dld not, I will try to get hold of them again and let you nave them. The wine may be made as well from canned tomatoes as from fresh.
 The stamps are most welcome. It Is vex- atious, or would be If 1t were not amusing, to note that those who are most severe upon us for not answering " the letter wrote to you last week ' are so often the very persons who forget to inclose stamps. I trust that ere this you have seen the recipe you asked-and waited-for.
 ]: *
 Regarding q Diporcc.
 ' Six years ago married girl. We dis- covered that we had made sad mistake, and three years later we agreed to disa- gree. Then we went back home together and made another trial. Not getting oD any better. we decided to get divorce. She wanted It. l told her to go ahead and get 1t. l didn't want one. for should never marry again as long as lived.
 II have changed my mind. have found the real woman for me after all these years of disappointment and sorrow. We are devoted to each other, and she receives my visits in her home, but we do not know if 1t is all right for us to appear in public together or go out driving together. We are fearful that people will talk about us My divorce caseshas to go through one more court before l can be in a position to marry. Now, from what 1 have told you, will you please tell me if you think it would be
The Birmingham age-herald., 1912-11-03
On Housekeepers and Maids.


 " lnclosed you will md a cnppng to which venture to call your attention. I do this because you strike the same note in a recent talk upon 1t.
 " wish you would give your opinion with regard to housekeepers and maids as well as printing what others have to say.
 LILLIAN H." The clipping to which our valued corre- spondent alludes Is from Ida Tarbell's ar ticle in the American magazine. upon what the paper copying 1t entities Social Sub mergence." A subtitle Is " Hardships and Heartburning of the Servant Girl"
 The entire paper as 1t appeared in tho magazine deserves close attention and serl- ous thought on the part of housemothers. I make room for few paragraphs.
 She finds herself cut off from most of the benefits which are provided for other wage earning girls. The Young Women's association-in some quarters if not in ali closes its rooms and classes to her. She finds the girls clubhouses generally are closed to her. She is the parish among workers.
 No other honest work in the country so belittles woman socially as homework performed for money. It is the only field of labor which has scarcely felt the touch of the modern labor movement; the only one where the hours conditions. and wager are not being attacked generally: tho only one In which there is no organization. or standardizauon; no training. no regular road of progress.
 "There seems to be a general tendency to return to the old aristocratic regime. The multiplication of livery. the tipping system. tho terms of address-ail show an increasing imitation of the old worlds methods. Unhappily enough they are used with little or none of tho old world ease. Being limitations. and not natural growths. they, Of course. cannot be."
The Birmingham age-herald., 1912-11-03
Stripe to Start q Reform.

SHTpe 10 OtdTt iNeJoTUl.
 Because of the way prices continue to climb steadily I refrain from mentioning figures In connection with beef. But can at least say that if you buy large sirloin roast, weighing from fourteen to sixteen pounds, you can usually get It much cheaper than a smaller cut Have the filet taken out to use as a company dish in fletE mignons, the bones removed to be cracked for soup, the rest of the meat converted Into a good roast or made into a piece of beef la mode, which Is delightful either hot or cold. or part of t cut up into pieces for stewing or for a beef and kidney pie.
 When you go to market for yourself you have also chances of picking up such eco nomieal delicacies as beeves' or calves hearts, calves brains. and the like, which might not suggest themselves to you other wise. Occasionally you have an opportunity to buy poultry cheaply or something else with which to vary your bill of fare with out adding to its cost
 l may hear a voice or lamentation from those country housekeepers who complain that they are forced to do their marketing from the butcher who drives his cartfrom door to door. They tell me they have no choice that they must buy what the man has to give them. and that economical pur- chasing Is out of the question for them
 Are you sure of this? Have you ever tried ordering In advance and telling the butcher to reserve certain cuts for you? He buys his cattle whole and cuts them up. He has those cheap pieces as well as the more expensive cuts. Is there any reason why you should not get them If you will have a little forethought and speak for them2 Try
The Birmingham age-herald., 1912-11-03

day or so later, and was after that heated into a few tablespoonfuls Of mince to help "piece out " breakfast. Besides this there was enough stock to serve as foundation for soup-and all for 20 cents
 Another economical purchase which 1t is hard to make unless you stand over the butcher and see 1t cut of is a forequarter of lamb. Not the small forequarter which is sold at prohibitory prices in the early spring. but the sort you can get along In the summer and through thSwinter-welI grown lamb, which Is almost young mutton. The whole piece may weigh from seven to eleven pounds. If you leave the division of this to the meat merchant he win cut up the neck and breast Into stew meat, chop the bone out of the shoulder, and roll 1t, give you the chops as roast either alone or with the leg. or do other uneanny things with it.
 After the meat Is weighed is the time for you to stand firm. Direct the butcher to lift the shoulder out. taking as much meat aH he can with l. Don't have this hcnedl It makes delicious little roast Just as 1t Is and is most desirable piece for a small family who do not wish to buy the leg be- cause it Is too big for them.
 When the shoulder has been lifted out, you will have a number of fine rib chops left Have these cut off and trimmed or Frenched " (and the trimmings sent homeD. Now remain the neck and the breast. If you like you may have the latter boned, rolled, and tied. and 1t will make nice little roast to serve with tomato sauce. Or you may have this cut up with the neck Into the right size for stewing. put 1t over the fire with cold water and soup herbs, simmer until 1t is tender: :.let 1t get cold. remove the fat and there you have not only stock for lamb broth to which you may add seasoning, milk. and rice or barley, but also meat for a stew
The Birmingham age-herald., 1912-11-03
MARION HARLAND'S HELPING HAND.

vantage of the rhyme is that 1t fixes the details of the formula in the mind. Who of us would recollect if suddenly questioned how many months in the year have thirty days but for the old doggerel.
 Thirty days hath septembee,
 April. June and Novemberf
The Birmingham age-herald., 1912-11-03
IMPORTANT NOTICE

DECAUSE of he enormous number of D letters scntto he department must ask contributors 10 limit their communications to 100 uords. exeept in cases of formulas or recipes whieh require sreatcr space. ! want dR my correspondents 10 hquc showing in he Corner, and # my request in this respect IS complied toih # wiH De possible to print many more lettcrs.
 Attention is called to he fdct flat Marion Hulond cannot reeeipe money for patterns. as she has no connection wih any department that sells them. Marion HUland.
The Birmingham age-herald., 1912-11-03
Recipe for Graham Mousse.

Kindly print recipe for Graham Torte,' If you have 1t. I mean a certain cake made from crushed graham crackers.
 MRS L. T. As I have not the desired recipe. refer the query. correspondent sends in this description of a new dessert based upon graham crackers. It cannot be what you are looking for, but 1t belongs to the same tribe of sweets.
 GRAHAM MOUSSE. = Dry graham crackers in the oven, roll them to a pow der and beat into a vanilla mousse when it is nearly frozen. Beat hard to incorporate well and return to ,he freezer to be frozen stiff. The flavor is similar to that of the maple sugar ice cream for which you lately gave us a recipe. and Is delicately delicious It is likewise an inexpensive dessert.
 I'M A. "" Would 1t not be a good If plain cream unf1avored by vanilla. were used? Or, If bitter almond were substituted for vanilla would 1t not have a pleasant "nutty" taste? We might try either of these. Meanwhile will some one send in the recipe for the cakes to match the graham
The Birmingham age-herald., 1912-11-03
HOW TO BUY CHEAP CUTS.

minced beef, expensive though 1t has be- come. Even this may be bought at an ad- vantage if you go to market and look after 1t yourself This Is needful If you would save at all. am still suffering from the shock I received when, to my inquiry as to the price of beef for pot roast. for which from 10 to 20 cents had been the common price. I received the prompt answer. " Twenty-four cents a pound! '
The Birmingham age-herald., 1912-11-03

as medicine in Illness, and then by advice of physician. Tea acts injuriously upon the nerves of children and growing girls and boys Coffee muddies the complexion and tends to biliousness. am told that English children swig tea by the half pint before they are out of the nursery. have nothing to do with that. speak that which I dosknow in affirming that neither of these tonic drinks should be administered to the American child.
The Birmingham age-herald., 1912-11-03

indites the foregoing sensible and spicy letter to the wife of the harassed com muter. l have the best reasons in the world for knowing that the case as repre- sented by Johns puzzled partner is not singular. Nor are the practices handled by our sarcastic correspondent confined to suburban districts. I may add. and not to women sharpers."
 The idea that the sequel of borrowing money Is the return of it-principal and ln- terest-is musty with age, and in the esti- nation of many respectable citizens the system is q dead letter. Yet the principle holds fast and true, that to borrow and not to repay is as emphatically stealing as to break Into mans house and rob his safe. There is no avoiding the conclusion, be the sum great or small-a nickel or a million
The Birmingham age-herald., 1912-11-03
FAMILY MEALS FOR A WEEK.
SUNDAY.

SUNDAY.  ssS a% esgss% s 
  
  
 
   
 
 
  na1mm uNcHDo MoNDA DINNER  ~ Whole DINNER AURDAx  with nhad
  
  
 
  w4mGA e~ TuEsDA  Crap fruit arI
The Birmingham age-herald., 1912-11-03

Dealer Will Keep Meat for You.
 If you are fond of curry you have one of the best foundations for this or for Bruns- wick stew, or for one made with vegetables. Or you may convert the meat into a mince
The Birmingham age-herald., 1912-11-03

Tomato Wine Recipes Printed.
 Although it was tomato wine asked for several weeks ago. thank you for
The Birmingham age-herald., 1912-11-03

- FRIEND said to me lately: u ~ 70 deari Winter IS almost H upon us. and with 1t the trouble \ some question of school lunch-