davidaulloa/AmericanStories huggingface dataset:
The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1912-09-10

Copyright, 1911, BY the pobbs-Merrill Company
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

day or so later, and was after that heated
into a few tablespoonfuIs 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 it is
hard to make unless you stand over the
butcher and see it cut off is 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 the winter-well
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 will cut up
the neck and breast into stew meat, chop
the bone out of the shoulder, and roll it,
give you the chops as a roast either alone
or with the leg, or do other uncanny 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
as he can with it Don't have this boned!
1t makes delicious little roast just as it
is and is a 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 it will make
a 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 it over the fire with cold water and
soup herbs simmer until it is tender; let it
get cold, remove the fat and there you
have not only stock for a lamb broth, to
which you may add seasoning, milk, and
rice or barley, but also meat for stew.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

not have the range of choice that is yours
when you talk with the meat merchant
face to face and make him understand
exactly what you mean.
Ny own recent experience has confirmed
me in my thories this matter. For ex-
ample, I learned not long ago the full mer-
It's of a knuckle of veal I had always
been familiar with its use in soup making,
but I had usually had it cracked, and bones
and meat were so much mixed after cook
ing that the latter was of little value This
summer 1 experimental with good results
A knuckle of veal costing 20 cents, was
sent home uncracked. (Having gone to
market myself, I had chosen one with a
good deal Of meat on it, I put this over the
fire with a liberal bunch of soup herbs
onion, celery, parsley-covered all with
cold water, set the pot at the back of the
fire and simmered it slowly for several
in the stock.
So far all had gone by the soup process.
But the next morning 1 made difference.
1 cut the meat from the bone and divided
it into neat pieces, cracked the bones, and
put them back with the stock for a further
simmer To cupful of the liquor added
salt and pepper to taste and a tablespoon
full of minced parsley and heated in this
the cubes of stewed veal. If you have never
tried this do it now and see If you will not
vote this simple and inexpensive dish al
most as savory and good as a stew of
chicken.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

~HE cookery of cheap cuts of meat has
engaged the attention Of our house
keepers Of late and many recipes for
making appetizing products of mex
pensive pieces have been given. 1t
occurs to me now to ask how you buy these
same cheap cuts. How do you market?
Telephone marketing has increased ire
mendously during the last few years and
The profits of the meat merchants have
Increased In direct ratio to the number of
their telephone orders. I do not mean to
say that there are not many honest sellers
of meat who do not Intentionally cheat
their customers. But when a woman
ders more or less at random over the tele-
phone; when she leaves the choice Of the
cuts she wishes good deal to the discre-
ton of the butcher; when she states that
she would like " about six or seven pounds d"
the man at the other end of the wire would
be a phenomenon If he did not make his
aeaections for his advantage rather than
for hers. If she will not take the trouble
to come to market and pick out what she
wants why should he consume time and
effort in economizing for her to his own
loss?
While marketing by telephone is possibly
the most costly method giving the order 10
the man who comes for it makes a good
second You may talk to him decidedly and
tell him Just how much or how little you
want, but your order is only one Of many
to him. and when he gets back to the shop
you take your chances along with the rest
and you have no security that you may not
get underweight or overcharge.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

that you consult me upon a minor point,
and that mere matter of convention and
propriety. My counsel is that your pres
ent courtship be conducted as unobtru-
sively as you can make it. Don't stir up the
gossips by public exhibitions of mutual at
tachment. For the girls sake, if for no
other reason. keep out of the limelight
that busybodies are ever eager to turn
upon a Divorce, and which will bly,
blaze fercely upon one who is not yet a
single man in the eye of the law. 1t should
be no hardship for you to wait 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 the
season when you may fearlessly declare
yours in the broad light of day.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
To Harasscd Commuters Wife.

Our next letter is addressed to the woman
whose husband is tormented by borrowing
neighbors of the gentler sex. They do their
shopping through him as a commuter ana
forget to ask how much they owe him, etc.
More than ore reader has written Of
similar infections I extract from letter
too long for our limits bits of advice thai
may be helpful to sundry sufferers from
their own good nature and the advantage
taken of it by willy women:
Ito Mrs. E. L. NJ:
No wife should permit her husband to
become an errand boy for three, or for
even one able bodied woman, and kind
hearted gentleman does not know how to
protect himself in such dilemma without
seeming small and mean. The cleying
sweetness of that kittenish chit of forty
eight summers, with her praise of that
adorable husband of yours, and the re-
membrance ring of her own hair, would be
the limit with majority of wives. Take an
old womans advice and lay before these
public pests facts and figures in pleas
ant business-like manner; have settle
ment of every cent they owe their errand
bow wipe off the slate. and never again
suffer such imposition under the name of
friendly offices asked by them and rendered
by your husband.
81 have had a long and eventful life and
I have seen homes and families wrecked
by nattering, appealing, clingirg, vinish
women whose victims are our clumsy, chiv-
alrous American men, helpless under their
wtles, unless indeed some clever kinswom-
an knows how to play the game of bluff
My dear Mrs E. L. M did you never
read of the camel who begged permission to
warm his cold nose in the compassionate
Arabs tent?
Have the commuters where you live no
telephones? Do not women in manless
households go occasionally to the city to
to do their own shopping?
A student of the base ball variety begs
leave to say word here to express sympa-
thy with John and to beg John s wife not tn
&c a coward, but to buck up and defend
the forti' E. B."
1t is a Los Angeles CCal) woman who
ndites the foregoing sensible and spicy
letter to the wife of the harassed COM
rnuter. I have the best reasons in the
world for knowing that the case 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 in
terest-is musty with age, and in the esti-
nation Of many respectable citizens the
system is a dead letter. Yet the principle
holds fast and true. that to borrow and not
to repay is as emphat!cally stealing as to
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
MARION HARLAND'S HELPING HAND

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 case has to go through one more
court before can be in a position to marry.
Now, from what have told you, will
you please tell me if you think it would be
all right for us to go out unchaperoned?
I am % years old and she is %.
IL have read how you have befriended
others who were in trouble, but l never
dreamed should ever need you in sorrow
of my own. Please advise me, for my need
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"
1 am replying to you at the earliest possible
opportunity Afforded me. Iapprehend that
you will have settled the question by your
self and for yourself before this is pub
lished. I wish it were in my power to help
you. You would be angry were to say
that my views upon divorce do not coincide
with yours so far as remarrying is con-
cerned. The state in which 1 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 second time into the state
away from the thrandom. am relieved
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
Strive to Start a Reform.

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 a large sirloin
roast, weighing from fourteen to sixteen
pounds, you can usually get it much cheaper
than a smaller cut. Have the flet taken
out to use as a company dish in fletH
mignons, the bones removed to be cracked
for soup, the rest of the meat converted
into good roast or made into a piece of
beef la mode, which is delightful either
hot or cold, or part of 1t 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
nomical de1icacies 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 of 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
little forethought and speak for them? Try
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

and use it for stuff1ng green peppers or
tomatoes stale rolls from which you
have scraped the soft inner crumb or for
serving on toast with a garnish of bacon.
I" But" you will say, a. don't want so
much meat at once. have no place to keep
it,"
Your butcher will keep it for you and
send 1t home as you need it. Perhaps you
want the roasting shoulder now and the
stew meat from the neck. Then ask him to
put the chops and the rolled breast in his
ice box for you and break the lamb sequence
by fish or something else, so that your fam
lily will not feel they are being " LANDED
to DEATH"
Another good purchase which you can
make If you choose it yourself is leg of
lamb cut into two pieces. One end has the
chops, and these may either be made into a
roast. all in one cut, may be divided and
broiled or cooked in a casserole. The other
piece of the leg is to be roasted and is good
either hot or cold.
In getting veal other than the knuckle
choose the breast If you wish to economize
You may have the bones cut from this-be
sure to have them sent home for soup-in
which case you may roll the veal with a
stuffing inside for a roast or you may have
a pocket made in the veal to fill with stuff
ing and roast 1t unrolled, covering the top
with thin slices of salt pork to keep the
outer surface of the meat from becoming
hard and dry in the long cooking this meat
demands. One great advantage of veal is
the possibility of using 1t over, since 1t is
good cold, with salad or with catchup. or
it may be made into curry, or salrni, or
mince, or croquettes and be good in all.
I hesitate to say much about beef now
that its price makes it almost out of the
question for those who have to economize.
I am reminded of the young man of slender
means who asked his newly won flancee:
" Darling. will you go out to dinner with
me and have a nice planked steak-or would
you prefer diamond ring?"
We all know the uses to which chopped
beef may be put in Hamburg steak. to broil
or to fry or to bake in a loaf, but some OF
us still cling by preference to the un-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
On Housekeepers and Maids.

Enclosed you will find a clipping to
which venture to call your attention. L
do this because you strike the same note
in a recent talk upon it.
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 CORE
spondent alludes is from Ida TarbelPs ar
ticle in the American magazine, upon what
the paper copying it entities Social Sub
mergence." A subtitle is " Hardships and
Heartburning Of the Servant Girl"
The entire paper as 1t appeared in the
magazine deserves close attention and seri-
Gus thought on the part of housemothers.
make room for a few paragraphs.
She finds herself cut of from most Of
the benefits which are provided for other
wage earning girls. The Young Women's
association-in some quarters IL not In all
closes its rooms and classes to her. She
finds the girls clubhouses generally are
closed to her. She is the pariah among
workers.
"No other honest work in the country so
belittles a woman socially as homework
performed for money. 1t 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 wages
are not being attacked generally; the only
one in which there is no organization. or
Standardization; no training, no regular
road of progress.
There seems to be a general tendency
to return to the old aristocradc regime.
The multiplication of livery. the tipping
system the terms of address-all show
an increasing imitation of the old worlds
methods. Unhappily enough they are used
with little or none of the old world ease.
Being limitations. and not natural growths,
they, Of course, cannot be-"
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

DREAMED 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 cup of
good drawn butter seasoned with paprika,
salt and onion juice, and cut the eggs into
sixths, white and yolk together, keeping the
pieces as nearly intact as you can. Put the
white sauce over the fire to get very hot;
fill naples, or a pudding dish, with the
set in the oven for a few minutes to heat
the eggs.
A savory variation Of this luncheon dish
follows:
SCALLOPBD DREAMED EGGS-Pre-
pare as directed in the last recipe, but stir
a teaspoonful of grated cheese into the
white sauce, and when the eggs and sauce
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.
A delightful luncheon or supper dish.
4: i:
Tomato Wine Recipes Printed.
Although it was tomato wine asked
for several weeks ago. I thank you for
sending the formulas for tomato butter.
Perhaps you may print the recipe for toma-
to wine later.
Just as little return for your kindness
am sending you few postage stamps to
help you out in answering letters from your
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
IMPORTANT NOTICE

because of The enormous number of
Il letters semitic The department I must ask
contributors 10 limit their communications 10
100 tOords. except IA cases of formulas or
recipes Uhieh require greater space. I toGnt
all my correspondents to hare shouting in
dhe Corner. and if my request in this respect
is complied Uih II r0M Be possible to print
many more letters.
Attention is called to the fact that Marion
Hartdnd cannot Teeetoe money for patterns.
Gs she has no connection GOfh any department
dat sells them. Marion HoyLQnG.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
Standing Over the Butcher.

A dish I made from another knuckIe of
veal was prepared in the same way up to
the time the meat was cut from the bone.
Then it was chopped fine, mixed with half
the seasoned stock, a tablespoonful of soft
ened gelatine having first been stirred into
this; 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 jellied veal, which served first
for supper Sunday night, then for lunch a
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

- ~ %, dear! Winter is almost
~ upon us, and with it the trouble
some question of school lunch
cons again. Ny little boy is fond
OF cakes and pastries, which consider too
rich for him; yet he Graves them an6 is
not content unless he has them. Last year
almost despalred OF pleasing him, and
still providing him with what think he
should eat
similar worries. have a plan to submit
to them. If I can reach them through the
Exchange. 1t Is to substitute a sweet
sandwich for pastry and other rich sweets
injurious to the growing child. lay 1t be-
fore the Helping Hand club with the hope
that it may prove beneficial suggestion.
I" Am I, as a constant reader, mistaken
in deeming your corner something more
than a mere exchange?
' Inciosed you viii find list Of COM
binations of two kinds Of sandw1ches-the
chief constituents of the chiId's school
luncheon-which are both paIatable and nu-
trft1oug. May I hope you can make a
niche for the list in the H. Fl. Corner?
LUNCHEON SANDWICHES FOR
THE BOY.
Marmalade (rhubarb) 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: marshmallows; lemon juice;
minced spinach; pickle; egg with French
dressing.
Ground raisins, cloves, and mint leaves
Chopped chicken; olives; almonds; mayor
naise dressing.
"Candied honey, cream, chopped pecans,
minced pimentoes, cheese, cress, cream.
naise; minced oysters with lemon Juice and
French dressing.
Orange marmalade, walnut, cream
cheese. creamed salmon, with nasturtium
seeds and paprika.
Chopped cherries with orange juice;
cream cheese with minced celery and
French mustard.
Apples. celery, and nuts, with lettuce
leaves. Minced sardtnes with pimentoes,
olives, and nuts.
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
witches. H. R. H"
It may be that fair percentage of read
ers will agree with me in doubling the ex-
pediency of educating the taste of young
children to relish highly seasoned food.
Few boys under 10 would care for sand
witches 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
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09
As to Salt Rising Bread.

a
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 a suitable me-
dunn in which to develop and to grow. A
weak solution of sugar and water is excel
lent for termination. Vegetables of all
kinds have yeast cells within them.
Therefore, the potato in the sponge set
naturally fall into it from the air. In this
way, as well as in affording nourishment to
the bread, it assists in the process of
rising.
1T is this chance of incubation which
makes salt-rising bread an untrustworthy
product of housewifey skill, as sometimes
one kind of yeast cells may predominant in
the mixture, and sometimes another. Now,
there may he many active germs at work,
and again, few and weak. ELvA n. c.
lucid and sufficient explanation of the
puzzle for which the writer will please ac-
cept my thanks.
1t is a comfort in rejecting that we owe
the pufiness and sweetness of bread to
publication interferes to make the result
healthful.
There is a moral lesson here for those who
are fond of tracing natural and spiritual
analogies.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-09

contribute it to our Corner. Her sugges-
ton that the sweet sandwich shall supplant
cakes and pies in the MONDAY repast is ex-
cellent
If may be permitted to subjoin remark
in this connection, 1t would be that Their
mos bottle be added to the outfit of luncheon
basket or bag. A pint bottle takes little
room. If filled with hot soup at s o'clock
a. m. it 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
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. I an 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
do know in affirming that neither of these
tonic drinks should be administered to the
American child.
Recipe for Graham Mousse.
Kindly print a recipe for Graham
Torte,' If you have it. 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. 1t cannot be what you
are looking for but it 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 the freezer to be frozen
stiff. The flavor is similar to that of the
maple sugar Ice cream for which you lately
gave a recipe, and is delicately delicious,
It is likewise an inexpensive dessert.
IN A. W
Would 1t not be as good If plain cream,
unf1avored by vanilla, were used? Or if
bitter almond were substituted for vanilla,
would 1t not have a pleasant "nutty"
faster We might try either of these.
Meanwhile will some one send in the
recipe for the cakes to match the graham