davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

II Illusion is frequently made to
tb ~ sauerkraut in the exchange.
- Few American born house
mothers know how It. is made
and the taste thereof after it is
made by one to the manor born. send
with this a recipe for the manufacture of
the good old fashioned standby of hun
dreds of families on this side of the water
and tens of thousands across the sea.
GENUINE SAUERKRAUT. = Select
fine cabbages and take out the hearts,
which are not required for the saurekraut.
Put all the outside leaves through cab
bage cutter. When they are minced fine
put a layer of them about four inches thick
into a stone jar, or barrel, or key, and
sprinkle salt and white sugar over it. Now
pound with e wooden mallet or pestle until
you have a compact mass. Put over this
a second layer of cabbage, salt, and sugar.
and pound this fiat. Proceed in this order
until all the materials are used up. Pound
hard to firm all. Salt and sugar to your
liking. It Is not we'll to make it very salt.
DO not add water in making. If you
pound long enough there will be enough
liquid to cover the cabbage.
" Set in a corner of the kitchen, cover
the barrel or crock with a-cIoth, then with
a board, and lay a heavy weight upon the
top of all. If during the winter the liquid
settles down and leaves the cabbage ex-
posed, pound all down with the potato
beetle. In this way you may keep the
sauerkraut nicely until June.
Il have noticed. too. that in your weekly
menus of family meals you mention some
times salt pork with cream gravy. This is
a homeIy dish of which we farming folk
are fond. If prepared according to the in
closed recipe it viii taste almost like fresh
pork.
SALT PORK WITH CREAM GRAVY.
Slice the pork thin. put It into a frying
pan, and cover with sweet milk: Set it
upon the stove and bring slowly to the
boil, and the pork Is freshened. Drain of
the milk into q saucepan and keep hot
while you fry the pork to nice brown
Take up the meat and keep hot in the open
oven while you make the gravy. Stir -four
into the fat in the pan until you have a
smooth paste. Then add gradually the milk
In the saucepan in which the pork was
heated. Boil up once and pour over the
meat
You could not tell this from fresh pork.
"a WISCONSIN MEMBER"
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Do Part NTH Good VIII

Never lose sight of the truth that an
invitation that would draw you into
sphere where your friend is most truly and
happily herself or himself makes you for
the time q partaker Of what is most dear
what it implies. Appreciate the tribute
to the qualities of mind and person that
have moved him or her to hospitate "
with you, and do your part with good Will
and tact BY the way the best definition
of that last word I have ever heard was
given by a writer in a late number OF
popular magazine. She makes 1t out to be
a. nothing more and nothing less than put
ting yourself in the other fellows place."
1t is a modern version Of the Golden Rule
in a hazelnut shell.
The virtue is never more in reQuisition
than when one plays the role of guest. Ask
yourself how you would relish the pryfng
incursions into any portion of the house
not thrown open to outsiders. How you
would receive suggestions as to the man
agement of children and servants. How
you would resent dictation and interference
in your domestic concerns from your most
intimate friend-and conform your conduct
to the decision of reason and kindly feel
ing.
Harmony does not imply loss OF tone. but
the blending Of several. Such tuneful ac-
cord should make Up the intercourse OF
host and guests Otherwise the relation
is forced and artificial and deserves the
severest sarcasm leveled at the Sham OF
Modern Society.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

~ HAVE observed frequent inquiries
IN. your department from those who
wish to give entertainments of
various sorts. They want to know
what to serve and how to amuse
their guests. in what order food is to be
offered to visitors, and dozens and scores
CT other items showing how anxious the
writers are to make good impression upon
invited guests and to keep them from being
bored and all that. Really, one might
think that having company is the big
gest nuisance housekeeper can have-and
that is saying much, or, as my Jack would
put it, going some when you think of the
thousand and one bothers to which she is
subject in this land of liberty. where one
man IS as good as another and better,
tooi'
q" Sometimes ask myself. in reading and
hearing such talk. why We ask people to
our houses when it is so much trouble and
expense to widen the family circle and take
them in? The puzzle is bigger yet when
l hear those who are invited grumble at
being obliged to accept this or that invita-
e4on. The whole thing is a muddae Of mod
ern society," tangle that neither you nor
can straighten out.
But that is not what 1 began this letter
10 say I wish you would give us talk
upon how to behave in other peoples
houses. Since We must accept invitations,
isn't it our duty to make the visit as pleas
ant as possible to those who were good
Cor conscientious?) enough to open their
doors to US? To illustrate: I have lately
had a visit from relative of my step
mother. That worthy woman departed this
life some years ago crest her soui) and left
this cousin as a sort of legacy to us. We
loved and honored our fathers wife, and
We show respect to her memory by re-
ceiving her relative kindly when she in
vites herself to our respective homes She
always begs US not to make a stranger
Of her. She wants to fit into the family
without friction or fuss She prides her
self upon that as a witty phrase, and uses
II adj nauseam To make sure there shall
be neither fuss friction. she proceeds,
as soon as her bonnet is off, to make her
self perfectly at home by interfering with
everything and everybody. She Is one OF
those awful beings who takes interest
in her fellow creatures everywhere and
at all seasons. Not a spot in the house is
unvisited. She actually peeps into the
servants room before they are out Of bed
in the morning to ask if they know that
the clock struck six five minutes ago. She
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Green Pepper Manages.

In one of your cook books you give a
recipe for green pepper mangoes-that is,
green peppers stuffed with mustard seed.
recipe for the peppers picked plain. Yet
they are nice, and much less troublesome
to put up than the mangoes.
GREEN PEPPER PICKLES.-Cut a
dozen large green peppers into thick slices
crossways. Take out all the seeds before
you slice them, and do not let them touch
the inside walls of the peppers. Put into
q crock or porcelain pan and pour salt and
water over them. Leave them in this for an
hour. Then drain and pack into glass jars
that have been rolled in hot water to pre-
vinegar spiced and sweetened to taste to
cover them. Pour it over them. filling the
cans Full, and fit on tight rubbers and tops.
They viii be fit to eat in two months,
and are fine as relish to be eaten with
meat, fish, or poultry.
And here is a composition of my own
which we like. 1t may be used as an ac-
com2azSzsaast to cold meats or as a salad
formed in molds or cut into cubes and
served up on crisp lettuce leaves
CHERRY ASPIC.-Make a pint OF lem
on jelly with little or no sweetening, and
when it is lukewarm mix with 1t a pint
of canned cherries. fruit and juice. The
Jelly should be stiff, so that the addition Of
Allow for them as you would for wine or
cider in making the Jelly. In all you should
have quart when all the ingredients are
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

a half cupfuls of granulate6 sugar, half a
cupful of corn syrup, half a cupful of boil
ing water
g Boil this mixture until it thickens. Then
take out half a cupful and beat it into the
stiff1y beaten whites Of two eggs. Return
the rest of the strip to the fire and boil
until it threads and hardens if dropped into
cold water. Then beat gradually into the
rest of the mixture. BY adding nuts and
fruits this makes a delicious Christmas
candy. Cut into slices, pack into fancy
boxes, and put candied cherries, violets
and roses between the layers.
You are asking all the time for morsels
of housewifely experience that may be use
full to other housemothers. How will this
do for one?
ITO WASH A WHITE WOOL SWEATER
Wash in lukewarm suds until it is clean.
Then rinse in clear water. Squeeze out the
water spread the sweater upon a clean
Turkish towel and roll the two up tightly
together. When the towel is wet through
exchange for a dry one and roll up in this
as before. Repeat until the garment is dry.
It will look like new. j. s. A
You could not have proved more con-
clusively the wisdom of my continual
asking - than by your own contribu-
tions of scraps of useful information upon
which is set the seal of experience. No
housemother who has the interests of the
guild at heart has a right to . 6wen like
a star apart" or, to use homelier figure,
like castaway upon a desert island. never
learning from neighbor or friend, or impart-
ing to another what she has worked out for
herself If anybody knows better way
of performing the simplest household office
than have learned. l am eager to sit at
her Observation-Disclosures get a share
in her riches. But FOR this interchange of
ways and methods where would the house
wifery of today be? We are set in families
for the benefit of all. I have never had a
cook in my more than half century of
domestic life who die not teach me some
thing. Sometimes-but in very few in
stances-it was how not to do it." That is a
step to right doing, and not to be despised.
y X
Cooling a Round SteaR.
In part of the world porterhouse
and sirloin steaks are getting clear beyond
the reach Of honest. thrifty folk who pay
their debts and live religiously within their
means. They must. perforce, make cheaper
cuts serve their turn. Try this way of max
ing the best of the situation
HOW TO COOK A ROUND STEAK
While getting your steak buy nice bit of
suet. and while you are preparing your
steak fry the suet in the pan, and have it
well tried out, but Kissing hot, by the time
the steak is ready to go into the frying
pan. To make it ready lay it upon board
and pound it from end to end and on both
sides with the potato beetle or mallet.
This done, sprinkle with salt and pepper
lightly and flour upon both sides. covering
the meat almost out of sight. Then put
into the hot fat and cook quickly. Turn
when half done. When done take it out of
the pan and keep hot over boiling water
while the gravy is making. Pour little
boiling water into the pan and stir in with
the fat and the -four that has dropped from
the meat. If there is not enough of this fat
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Not a Household Member.

With this end in view avoid any ap-
pearance of idle curiosity with regard to
matters your entertainers do not see fit to
bring to your consideration. Ask no ques-
tions as to letters arriving and going, no
explanations or illusions to family affairs
incidentally made in your hearing. Listen
to what may be volunteered on the topic,
and push your inquiries further than
the bounds set by your entertainers You
are their guest, not member of the house
hold proper.
g Miss Mandy is a mighty we'll meanin'
woman" said a colored nanny of the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

would fail me were to attempt to cata-
logue them.
One, limited at by our clever plaintiff, is
so common tat cannot pass it by. To
make the appearance of a dish upon the
table spread in your honor the occasion of
remarks upon the different and superior
manner of preparing like materials in the
kitchen of another house, is a gross infrac-
ton of politeness due the entertainer.
For instance. 1t was my lot to sit opposite
a fellow guest in a hospita BILE cottage last
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
IMPORTANT NOTICE

BECAUSE of the enormous number Of
L letters semitic Tie department. must ask
contributors to limit their communications to
100 ~ords. except IN cases Of formulas or
recipes whieh require greater space. want
all my correspondents to hare a shouting in
The Corner. and # my request in this respect
is complied NTH it eiN Be possible 70 print
r1any more letters.
Attention Is called 10 the fact that Marion
HaTland cannot reeeioe money for patterns,
as she has no connection r0fh any department
h0t sells them. Marion Harland.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

We are glad to get both recipes. That
for the pork and cream gravy will be
godsend to the mother who is sorely puz-
zed in these days to substitute something
savory for the luncheon or breakfast dish
of fresh meat. now made into an expensive
luxury by iniquitous prices. If a little
onion juice be added to the gravy it will be
relished the more by John and the boys
Cider Season at Height
This is the height of the cider season
in some parts of our territory. am pleas
ing myself by sending recipes for making
it into a beverage that should supersede,
with sensible, reasonable people,
Brandy, whisky, rum,
Or anything that makes drunk come.
Ito KEEP CIDER SWEET AND
BRISK.-Put into each barrel eight table,
in a muslin bag. If you bottle 1t put a raj
sin in the bottom of each bottle.
"A GOOD COOKING WINE.-NGix with
new cider from the press as much honey
will support an egg Boil gently for
fifteen minutes in an enameled or porcelain
kettle-never in iron, brass. tin, or copper.
Skim it we'll and let it cool. Then pour
it into a caSk. In six months it will be
ready to bottle, and you will have really
excellent cooking wine. MRS. T. E. M
Sweet cider for the Thanksgiving dinner
finds favor with the most temperate of
domestic caterers. And if the mother can
make her own wine for sauces, and creams,
and jeIlies, there is so much to the good
in more ways than one.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Hostess Made Uncomfortable.

So many and divers are the violations Of
the laws of hospitating as they should
be understood by well bred residents of
civilized countries, that time and space
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Hospitality Duty and Grace.

You have set the case so graphically be-
fore US that I have not touched the blue
pencil in transferring the delightful letter
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

Thin graham bread and butter.
Crackers and cheese.
Rice pudding.
Tea.
DINNER.
Yesterdays soup with croutons.
Mutton chops, currant jelly.
Canned green peas.
Scalloped sweet potatoes.
Blanc mango and cake.
Black coffee.
~ *
FRIDAY.
BREAKFAST.
Grapes.
Cereal and cream.
Fish croquettes.
Quick biscuits.
Toast
Tea and COFFEE
LUNCHEON.
Clam fritters.
Breakfast biscuits.
beans and green peas salao upon
endive Qeftovers).
Heated crackers and American cheese.
Cream pufrs.
Tea.
DINNER.
Tomato soup y
Boiled cod with egg sauce.
Mashed potatoes.
Stewed celery.
Lemon and raisin tarts.
Black coffee.
~ y
SATURDAY.
BREAKFAST.
Oranges.
Cereal and cream.
Bacon
Rice mullins
Toast
Tea and coffee.
LUNCHEON.
Cresmed eggs IN naples
Potato pun Ia leftover)
Breakfast mullins "a leftover).
Crackers and cheeEe.
Small cakes and tea.
DINNER
7mato and rice soup Ga leftover In part).
lsh pudding IN mold with eauce tartare
"a leftover).
Potatoes la Lyonnaise
Spinach 4 la creme.
Suet dumpIings with hard sauce.
Black coffee.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

she does not hospitate !" Alright If she
does not dodge the floating gossamer as
If she saw it not, and feign to admire the
prospect dimly visible through the dirty
panes.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

is afraid they might not have heard it.
and just thought she would tell them
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

of the last water into stone jar and pour
over them scalding vinegar into which you
have stirred cupful of sugar to the gallon.
with a tablespoonful of whole blades of
mace the same, each, of white pepper
corns and whole cloves This quantity of
spice to a gallon of vinegar. Cover closely
while the vinegar is hot and do not open for
a fortnight. Then pour off the spiced vine
gar. boil up quickly and pour again over the
onions in the jars.
but improve with age. The alternate sailing
and freshening should leave the onions
white and whole.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12
Fruit Shortcake Sauce.

Have you room for my recipe for fruit
shortcake sauce? 1t was originally meant
Tor strawberry shortcake. but il VIII go
well with that made with fresh peaches.
apples. or berries and that made with
canned fruit. We have shortcake the year
around when we want It,
SAUCE FOR FRUIT SHORTCAKE-
Cream a cupful Of sugar with tablespoon
ful Of butter. Beat the whites Of two eggs
to a standing froth: mix with the creamed
sugar and butter a cupful Of the juice Of the
fruit. and lastly whip in the stiffened
whites of the egg. Beat very hard at the
last.
This is most delicious sauce for fruit
puoolngs OF any kind. JENNIE d.
We have abuneant reason to congratulate
ourselves today upon the number ana
variety of excellent recipes and practical
suggestions contributed by active members
OF our Exchange. I feel personally in
debted to them for the ready and generous
response to my expressed desire that they
rather than 1. should MI this corner. T.m
proud of them and Of their work.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

UNDAY. nrnumns
Toast
a1% cream LUNCHEON
led SALT XVIII (see
roast
OF q
peach
bread
c n"
am cheese
Maneo potatoes
Cocoa upIe
verncell soup WEDNESDAY
see
with Americ cheese cereal ano cream
seN conee' amesa nd honey
oNDAY. rsa aDd corse
EAI<FAsT
rape fruit
m
N thread.
Poa cake ia stover)
Cookies liam
andc Tea
NCHEoN.
n
oasQ akec slicedd evled and
wi cheese leftover
10 Curant Jelly
n stewed satisfy
Cocoa.
Brown oe.S
o
"a "a naeaFona "a er'oveF' THURSDAY.
Spinach. BREAKFAST
shortcake with sauce
Cereal and cream
: swithna esirup
EsDAY. - Toa..
ecued ham.
ant nIk. potato
ried tomatoes
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

add little boiling water. Stir in a tea
spoonful of lemon Juice and the same Of
onion Juice with a quarter teaspoonful Of
French mustard. Boil up once and pour
over the steak. Cover. and let It stand
in the open oven three minutes that the
gravy may soak into the meat.
% You will be surprised to find that your
cheap steak is equal to an expensive cut.
MRS. D. B."
Years ago discovered and communicated
the discovery to my fellow housewives, that
the round steak may be made tender bv
hacking it from end to end and on both
sides with a heavy dun edged knife. The
operation breaks the fibers which are the
toughening agents Of the meat.
An epicurean critic who probably has
never so far condescended to acquaintance
of low estate as to partake of a round steak,
" called me down - for suggesting to cooks
such PROCLAMATION Of the lordly steak
According to him what the maltreated cut
lost in toughness did not compensate for
the loss in flavor and Juiciness 1 have
held to my opinion all these years, to md
the practice indorsed by a woman of skill
experience, and SOUND common sense that
rises above tradition and convention. II you
can make a cheap cut as masticable and
as savory as one that costs twice as much
LET tradition go, and masculine critics run
into debt for porterhouse and sirloin.
have but one suggestion to make rela-
tive to the recipe before US: I should risk
smothering " that steak in the oven after
pounding it. Some term the process - broil-
ing in the oven" The meat, properly pre-
pared. is put into the covered rooster; a
cupful Of boiling water Is poured over Il
to scar the surface Then It is covered
and cooked about half an hour. Every i've
minutes it is basted with melted butter
Just before it is taken up it is dredged
With flour on both sides and Drowned IN
covered The meat is transferred to a hot
water dish and kept hot while the gravy Is
made. few spoonfuls are poured over
the meat the rest is served in a gravy
boat.
The adventurous cook may try both ways
and gave her verdict to the Exchange.
X x
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

~ HAVE observed frequent inquiries
- IN your department from those who
wish to give entertainments of
various sorts. They want to know
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

Mexican Dishes.
Somebody asked for recipes for Mexican
dishes. This may not come amiss:
MEXICAN NOUGAT ICING-Two and
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-10-12

Illusion is frequently made to
eb ~ sauerkraut in the exchange.
- Few American born house
mothers know how 1t. is made
Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1912-10-11

rive hundred men from Alhuuurr-
que and various other parts at the
stutr win unite tomorrow In paying
"a tribute To- the memory uf christie
phcr Columbus, discpyrrrr of Amer
lea. on the occasion ul the first day
on which discovery day Is observed
as legal holiday iu New Mexico.
rho Columbus day celebration here
tomorrow WIN mark the first public
demonstration tu be- held Ia Sew
Mexico IN honor of the great discover
... tho main who followed unknown
seas aud drru,orcd the land which
X today ia. home ol the greatest ma
liOn Ia ull history, While the Column
bus day celebration VAS suggested
ana arranged Iur hy the knights Of
Crumhu. aud other organizations of
the citN lh" E,uurh public Is invited
Ia assist 90 lhr program ana to hr
present 81 the Elh' opera house to-
morrow morning aud near the orator
Of the daH ll"n, Gcurer r. Connolly
Of San Francisco, deliver the priuci
pal address. m, Columbus day CoI'-
bratiuu IumuiroN is To- be- "a demon
sirulluu al pulllplistu on INC part 81
all who participate IN H. The rod,
white ana blue VII hr prominently
displayed Ia the thoatcr uud the
stars ana mrIpos VIII be- carried 10y
the banner hearers of the various or
gHnizatious, while each man ia thu
procession win wear the culurH uu his
cont lapel
Tho program for Columbus day ~ "a
simple one ana viii not bo tirrEumo,
Tho several organizations that are
To participate In the procession VIII
gather ut -. Mnry's school hall to-
morrow morning at D:30 o'clock,
march to the church Of the Immacu-
late Conception, adjoining the school,
and attend bricf services The Hery-
ices will consist at the BcncdictiOn ~
the Most lilcscd Sacrament by Rev.
=. TOmmnalni, $. j., and viii last not
longer than ten minutes. II was
hoped all along that Archbishop j..
Is, lltnval would be nhlr to b." IN Al
buqucrquc and assist In the c"lrhIa'
tlon, but confirmation tours. arranged
Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1912-10-11

with their reception" said e. T.. Mich
Hrl OF the swan Realty company, to-
day. MIR. Michael In u good runds en-
thusiast. Some days ago." he said,
"G. NJ. Arnold of Rochester, y. Y, u
wealthy tourist, came through Albu-
qurrquo In an automobile. He drclar-
ed that Albuquerque was the finest
town ho had struck since leaving east
crn kansas; that his car whs'&cli ANA
cneaply looked after while he was
mere, supplies were furnished at rcn-
sonablo rates and he generally rccciv-
ed the very best kind Of treatment
from citizens, auto men ana dealers
"It shows the importance of trent
ing those tourists right. Their adver-
Using possibilities for Albuquerque
are great, hclicvr II would b" an
excellent plan 70 maintain bureau Of
information "a give such travellers re-
liable Information on routes ana
roads"