davidaulloa/AmericanStories huggingface dataset:
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28

TT your child should receive bad fall, yet
get up and run to you, you would look
% him over for possible bruises but the
chances are you would not suspect that the
voungster had actually fractured q bone
Yet this is quite possible and frequently
happens.
Such an accident is called subperiosteal
or "green-stick," fracture, and child suffer
ing from such d fracture is likely to run
about for a day or two; then become pale
and in great pain. If the child had been
running about for few days the parents
would scarcely think Of a fractured bone,
but would worry about sprains or rheuma-
tism or some such trouble.
The great trouble is that if not attended
to such fractures generally heal, but they
leave the bones shorter or the joints stiff and
are very liable to cripple a child for life.
In adults the bones are in such condition
that it is practically impossible to fracture
them without knowing it, but the tender, half
formed bones of children are always liable
to such injuries If a child has had bad
fall it is best to take it to a hospital and have
an X-ray examination to make certain no
bones are fractured. Or if the child begins
to limp and is unable to walk or use its arms
at once and look for the trouble. Nine times
out Of ten a green-stck fracture will be
found
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
How Your
HOUSEWORK
May Be Made
Twice AS EASY
By ALICE R. OUIMBY, d. d. Sc.

IN factories the matter Of saving energy is made
/ study in fact it has become almost science but
. the household where there Is just great need
of saving every Of energy little if effort is
made in this direction.
AS result the average housekeeper goes to her
bed night thoroughly and the chances that
she has eXerted just about twice as much energy
actually necessary in the performance Of her duties
throughout the day. The whole secret lies in studying
very task necessary in the running Of household
8un- IL possible, where the same work could 10
.aslueu.
Take Che beating OF eggs Tor instance. Almost every
bIelas hem liz bowl, stands up the pantry
los up the bowl with the left hand and beats them with
fork else whips them with wire beaten.
sometimes a rotary css beaer is used. In this case
takes both hands and every woman knows that the
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28

I 2 Is wen known that many dangers result
from decayed teeth. But only until re-
Gently was it discovered that in some in
stances decayed teeth viii lead to actual
insanity.
Decayed teeth produce pain which results
in irritability, loss Of sleep, incapacity for
work, mental backwardness and finally, &C
cording to a case cited not long ago, insanity.
In the case that has been cited as proof
that badly deCayed teeth will under certain
conditions, lead to a form Of insanity. it is
told that young man of good family history
began a career of highway robberies and
other crimes and was sent to a reformatory
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Bad Teeth May Cause Insanity

As child ne was bright, honest and truth
fut At sixteen he went to work and shortly
afterward began to commit robberies. He be-
came worse and worse and added other crimes
o robberies and was finally sent to reform
atory At his home his actions were pecu-
lar; he was irritable at times. Eighty. inco-
herent, would do strange things. such as re-
moving the mattress from the bed and sleep
ing on the bare springs.
Careful skiagraphic examinations showed
badly impacted wisdom teeth, with assesses
at the roots o. two molars and one incisor
The removal of these impacted-and abscessed
teeth relieved his strange symptoms, and
finally he recovered completely from his
peculiar form of insanity
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28

solvent-naphtha, dyes, tar paper, perfumes.
carbolic acid, varnishes drugs, pyridin, an
threcene, cyanids and scores Of other things.
While it is true all these things are also
made in this country, they are not made in
such great quantities, although we handle
more coal and more coal tar than any other
country The point in this is that notwith'
standing our country has such vast quantities
of coal and coal tar, only 20 per cent of our
industrial works produced these by-products'
while in Germany 80 per cent of their indus
trial works yielded these by-products
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Baby Incubator

n a a hospital the West
the hospital only
could life baby had
The doctors improvsed
a metal hermosa bath of small
perfection and the chlds life saved
a country the hospital better" mpoved
miles hospital thermo
chairs, filled about
hot thicRly
these he placed ordinary kerosene lamp The
lighted
ordinary
He
Fahrenheit
This crude incubator worked perfection and the baby life
saved.
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Saving S1O,OOO,OOO in Waste

~ ERMANY taught the rest of the world
r how to save ten million dollars in
year when it made various commercial
articles out of the by-products of coal and
sold them for that amount last year
Other countries save some of the by.
products, but they are wasteful Our coun-
try is said to be especially wasteful in the
matter of the by-products of coal
From coal-tar products that are usually
wasted German manufacturers produced ben.
zol, oils, pitch, toluol xybol, coors solvents,
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28

A-Set the Bowl of Eggs in a Hole
to Make 1t Secure; 1ClamP
Down the Bread-Mixer; C-Un-
necessary Bending with the Ordi-
nary Dustpan; D-How the Long
Handle Dustpan Saves Labor.
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
To Keep Bread.

N READ earthenware which should
X pan a
H. fully dried
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Dish Mop Buster.

Wv / busting cleaning floors there always some places
w where the finest will especially
and under pieces furniture around rad
ao where much dust collects To these of the dish
be found charm.
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Washing Muddy Skirts.

skirt easily white
milk dilute with the skirt night;
then the will that the skirt
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Before Vanishing.

EFORE vanishing furniture rub the with
r < to give hat
- and of a good quality varnsh will dry stTeaky.
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
Cleaning the Bean Pot.

fill with put kind
ing powder Tight put boil.
This will make it to wash
Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1912-12-28
YOU MIGHT TRY
Keeping White Enamel White.

keep white discoorng sou
ton of baking utensils in 1t
= and boil them hard. They will white
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Bread Made from Dry Yeast.

In laying forereaders the last recipe for
bread we shall insert today, think It will
be well to say If we seem to make a run upon
this branch OF housewifery 1t is from prin-
ciple rather than inclination.
Housewives, all over the country, are
coming to the knowledge Of the fact that
by serving good homemade bread to their
families they save at least one-third upon
the bakers bill. to say nothing OF providing
more wholesome and palatable breadstuffs
than may be bought from shops or manu-
factory. The economical side OF the Ques-
ton may appeal more strongly to a small
percentage of mothers than the wholesome
ness OF the homemade loaf. Combined, the
two considerations are q powerful argu-
ment in favor OF every woman learning an
art our foremothers accepted as a matter OF
course
"I am sure there are many women who,
like myself, live where they must depend
upon dry yeast for bread making. I am in
closing formula which I studied out for
my own use. It is quite correct, as have
made bread by 1t for my own use, and 1t is
good.
Hard winter wheat makes tho best
bread, but we can hardly ever get IT here.
BREAD MADE FROM DRY YEAST
Boil enough mealy Irish potatoes to mako
two cupfuls when they are done, In enough
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

water to cover them deep. When the
(peeled) potatoes are cooked and mealy,
drain of the water and mix it to a batter
with nearly g. pint of -four. Mash and beat
in the potatoes. The batter should be as
stiff as you can stir with spoon as it will
thin In cooling. When it is lukewarm stir
in a yeast cake that has been softened in a
little warm water. Beat we'll and set to rise
in a warm place all night. In cold weather
set It at noon for next morning. When the
dough Is light and covered with air bubbles.
stir and beat hard, and set for the second
rising. CThiS Will be In from four to six
hours.)
I'm the morning put good quart of but
termllk that is not too sour upon the stove
to scald. Let 1t cool to lukewarmness. Sift
about five quarts of -four into a big bowl,
and stir in tablespoonful of salt. Make a
hollow in the center of the sailed flour; pour
in the milk and stir some of the flour down
into it. Add the yeast sponge and knsad ell
together steadily, working from the center
toward the outer portions Of the dough, and
turning over and over to subject every part
of the mass to the kneading. until the dough
Is smooth and elastic. Cover with q cloth
and set to rise in a moderately warm place
out of all drafts Of cold air. When it is light
and has doubled the original bulk, cut It
down with q dull knife. Set for another
rising; cut 1t down again when 1t Is light,
and set for the next to the last rising. The
last rising Is given when the risen dough
has been made into loaves. Put It then into
pans. and when they are Night bake
This quantity will make four two pound
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

THE following letter from one of my
constituency will prove of general
interest. since it describes a situation
which in one form or another is
familiar to most housekeepers:
Dear Marion Harland: AS we are get
ting ready to move on to a farm, where
fresh meat is not to be had every day, and
as have been brought up in the city, am
at loss what to cook instead OF fresh
meat. I will have plenty Of eggs milk. and
salt meat We are not fond of eggs, boiled
or fried. You will help me much by gfv-
ing me some good advice. MRS. k
You are fortunate in having eggs at COM
mand. The cost of these makes it hard for
some OF US to use them as substitutes for
meat. Scvarded are the methods of cooking
them that you could offer them to your
household In a different style every day for
. month. but at the end of that time you
would probably have a bilious family on
your hands
The high cost of meat has directed the
attention OF all OF US who have to econontze
to savory dishes which may be prepared
either without meat or with only enough
Of it to serve as seasoning. Some Of these
I am happy to give you. and hope that
the recipes will not only be of use to you,
but to those who wish to save on their meat
bills.
You have heard me dilate on the good
qualities of cheese so often that you will
not wonder at my giving it a prominent
place among meat substitutes Experts on
nutrition claim that it possesses three
times as much nouT1shment as an equal
weight of meat. In addition to its value in
this line it has appetizing properties, and
when combined with bread crumbs to sup
ply the starches 1t lacks is not indigestibie
except to delicate stomachs. Try some OF
the directions give for hot cheese dishes
and tell US If they do not win popularity.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

oven. when they are apparently done.
What do you suppose is the fault--in the
mixing or the baking2
Please find room in the Corner for this
cake recipe. 1t may be considered rich, but
Is excellent and keeps we'll
DEVILS FOOD.-Half a cup each of
squares of chocolate.
boil these until they are thick ana
smooth, and get aside to cool while you
prepare the batter.
lone cup of granulated sugar, half cup
OF butter. and the same quantity of sour
milk. in which dissolve soant teaspoonful
Of soda, two eggs Isaving the white OF one
for frosting1. two cups of sifted -four and a
teaspoonful OF vanilla After mixing all
the rest of the ingredients. beat in the choc-
olate mixture last OF all. Put the layers
together with boiled icing.
A fine cake and economical
MARGARET"
discern nothing amiss with the cake ex-
cept the name. I should rather carry the
pledge to renounce the devil and all his
works " into the kitchen as well as into the
outer world.
Now as to your trouble with falling cakes
You either mix the batter too soft or you
with paper until It has risen to its fun
height, and do not have too hot a fire to
begin the baking with. Increase the heat
gradually after the cake has gained it's
full height. Again, do not draw the cake
from the oven abruptly. Open the door OF
the oven and cover the cake again. Leave
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Scalloped Cabbage Nth Meat.

Boil mead of cabbage in two waters,
and when you cook cabbage always leave
the pot uncovered and have standing near
it on the stove a cup of vinegar. Drain
the cabbage. let It cool, and chop it fine.
Butter pudding dish and strew it with fine
crumbs. On this put layer of minced cab
bage seasoned with salt and pepper; dot It
with bits of butter, then put on more
crumbs and layer of chopped corned beef.
You may use ham. but in this case omit the
salt from the layer of cabbage. Continue
in this way until your dish is full. Pour
in a cupful of the liquor in which your
oorned beef was boiled. strew crumbs on
the top. and over thlss grated cheese, bake.
covered for half ar hour. uncover and
brown. Serve IN the dish in which it was
cooked.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Recipe for WaHcs.

Please let me have a good recipe for
wafies, or several, IL you have them. We
prefer those which include butter in tho
batter.
1 inclose stamped and seif-addresaad an
velope fer reply 40 ~,
AS you have been informed by mail. Il
Is against our rules to send recipes in prf
Vate letters 1 am happy to print for your
oeneht two recipes which have been non
ular in my family for a long term OF years
one OF which was handed down to me-
" from a former genera on"
MOTHERS WAFFLES.-rwo Guns ~,
milk, two eggs. three cups of siftea fo,,r
two even teaspoonfuls OF baking powds-
a saltspoonfui of salt, one tablespoonS,,I -
melted butter.
Sift baking powder and salt three tiroas
with thu -four. Beat yolks and whites 10
gether and very light. Add the nn,Ilr =.
these, then the melted butter. lastly e..
-four. Beat hard for one minute.
Rub the wafie irons with salt tbenua..
and wipe and Get at the side OF the -.,,-.a
for an hour to neat the m gradually. to-
" seasoned they will not adhere 70 a.
batter after they are creased wen. A. ~
end OF the hour move to the front o,,<- =
hole and grease with lard tied un IN =
bit of cloth. Try a little Of the hate -
test TIM heat before baking q waaIa.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Dreamed Eggs and Cheese.

Cook together a tablespoonful each of
butter and flour until they bubble, pour
upon them a cup and half OF milk and
stir until your sauce is smooth and thick
ened. Put in, then. half cupful of grated
dairy cheese and cook until this is melted
and blended with the sauce. Have ready
four hard boiled eggs. cut the whites from
the yolks. and chop the whites fine. Add
them to the sauce, season with a scant tea
spoonful of salt and a. dash of cayenne or
paprika and turn upon buttered toast laid
in a hot dish. Put the yolks through a
vegetable press and strew over the tops OF
the whites and sauce.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Some Desired Recipes.

81 viii you BE- good enough to let me have
the following recipes?
81 L Stuffed green pepp rs.
'' p Individual Charlotte russo.
IS How do cafes make their baked pota-
toes so puffy? Do they scoop out the inside
and mash it, then hll the skins whit?
4. Must peas always be strained out of
the liquor in which they were boiled?
IS. Potatoee au gra<in? I find no direc-
tons for making this dish in any of my
cock books. MRS. r. S. P"
STUFFED PEPPERS.-Mince enough
cold chicI en- TO make a cupful and mix
wsth 1t two tablespoonfuls of minced cold
boiled ham and one of melted butter.
Select rine peppers of uniform size; re-
move the stems so that the peppers will
stand upright. Then cut a piece from the
blossom end large enough to allow you to
dig out the seeds. Do this with pair of
sharp scissors and do not let the seeds
touch the sides of the peppers in with
drawing them. The peculiarly pungent
taste, unpleasant to many, lies In the seeds.
ParboiI the emptaed shells for five minutes
to make them yet more mild Lay them
then in Ice water to make them firm enough
to hold the stuffing. When they are cold
wipe and arrange them in a buttersd bake
dish; fill with the prepared mixture and 1T
the scaIded tops again.
Pour about them a cup Of chicken stock,
made by thinning gravy from the roast
fowls with a little water. II you have
Aone, substitute 10 cent can of strained
chicken broth Bake, covered, half an
hour.
You may vary this popular dish by filing
the prepared peppers with a norcemeat or
crumbs, chopped pork, and tomato sauce;
with rice seasoned with cheese; with cold
minced fish or with French mushrooms,
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Stuffed Cabbage.

Lay small firm cabbage IN cold water
for half an hour and boil it in sailed water
for thirty minutes. Remove it, drain the
water from It, and set the cabbage aside
to become very cold. When this stage Is
reached out the center from the cabbage
with a sharp knife in such q way as to
leave a good sized hollow surrounded by
thick walls of the cabbage leaves. Chop
the part you have removed fine with an
equal quantity of cold boiled ham or OF salt
pork which has been fried crisp in its fat,
and then drained. Add tablespoonful OF
bread crumbs. Put the mixtures back into
the cabbage box, lay in baking pan, pour
around it stock in which corn beef has been
boiled cover the dish and bake for an hour
Uncover, strew dry crumbs over the top,
dot with bits of butter, and brown.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

halved and mixed with a good drawn
butter.
INDIVIDUAL CHARLOTTE RUSSO
Slice stale sponge cake rather thick and
cut each slice round with a cake Gutter.
Stir half a cupful of powdered sugar into
a pint Of chilled cream and whip stir This
done, stir into the standing whipped cream
two teaspoonfuls OF vanilla or other es-
Bence.
Fit round of cake into the bottom OF a
china % nappie -; soak It with wine OF with
custard, as you prefer. Fit strips OF the
cake around the sides Of the maple to Ene
1t even with the top. Heap the whipped
cream within the cup thus made. and lay
a maraschino cherry upon the top.
Eat from the maple.
OR-You may bake " individual sponge
cake " In cups with straight sides and when
they are done and cold excavate the centers
carefully; then fill with the whipped cream
3. 1 have never eaten potatoes that
claimed to be baked and were merely skins
stuffed with mashed potato. The cheat
would be too palpable. A perfectly ripe
and sound potato will bake " mealy." 1t
is also the practice of the cook to test the
mealiness and whether it is done to the
heart by a skillful pinch that breaks the
skin slightly and makes the contents soft
and friable
4. Yes. Peas should always be drained
in hot colander. Season with salt and
pepper and after they are dashed stir in
lightly a good lump OF butter. Set in the
oven for one minute to heat them through
and serve. 1t Is slovenly to send them to
table swimming in liquid.
POTATOES AU GRATIN.-Pare ana
slice the potatoes rather thin and put in
layers into buttered bake dish, sprInklinsy
each layer with salt, pepper, and bits of
butter.
Pour into the c1sh cupful OF hot water
and cover closely. Bake for half an hour
and pour in cupful OF hot milk into which
you have stirred dessertspoonfuI OF but
ter. Strew fine bread crumbs thIckly over
the top. Salt and pepper and dot with
butter. Set back in the oven and brown
slightly.
some cooks strew Parmesan cheese with
the crumbs and over each layer OF SLICED
potato. This is a matter of taste.
do not know what cook book you have
that fails to give a recipe for the above
olsh. Yet 1t is comparatively modern.
That from which copy the formula was
issued ten years ago.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Com and Tomato NTH Cheese.

Cook a sliced onion for five minutes in q
tablespoonful of butter; remove the onion,
put in a heaping cupful Of grated cheese,
and stir until this Is melted. Have ready
cup6ul of drained and chopped canned corn
and half a cupful of thick stewed tomato
free from Jumps and sweetened with a tea
spoonful of white sugar. Put this with the
cheese, stir we'll, and when all are heated,
add slowly the beaten yolks of two eggs.
Cook one minute, season with a teaspoonful
of salt and pinch of cayenne. and serve on
buttAred toast
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
IMPORTANT NOTICE

BECAUSE Of Che enormous number Of
ID letters semitic the department must ask
contributors to H7lH their communications to
100 pOrds. except IN cases Of formulas or
recipes Which require greater space. Dant
all my correspondents 20 hqos shouting In
The Corner. and if my request in this respect
is complied uiA II rA be possible 70 print
many more lctts1s.
attention Is called TO dis fact that Marion
RaSland cannot Tsesfoe money for patterns.
as she has no connection uOih any department
kal sells them. Marion Hrldnd.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Home Made Crackers.

I'VE eat a great many crackers in our
family, and as we are some distance from
the grocery. sometimes run short of
them just when we wish to use them. My
mother used to make crackers at home
when I was girl that were nicer than
those we buy. Can you tell me how to do
this? CAROLINE c."
My mother, too. fed US with home made
crackers that were sweeter and better
are bought by the box under divers names
nowadays. Here is one recipe which you
may try with fair hope of securing a salts
factory product:
HOME MADE CRACKERS-On baking
day take out a pound or SO of dough from
the quantity prepared for the days baking
Do this before you set the dough for the
last rising. Work into the reserved por-
ton even tablespoonful of butter for a
cupful of the dough. Knead upon the board
for three minutes to incorporate the butter
well. Then with the rolling pin beat the
dough out into a sheet an inch thick Roll
1t up as you would pastry, and pound fiat
again. This done, roll the sheet out
smooth and less than a quarter of an inch
IN thickness. Cut out with a small tumbler
or cake cutter. Prick around each all the
way through with a fork In several places
and bake quickly to a pale brown Work
the scraps left by the cutter into sheet
and cut out to the last bit
Let them get cold before putting into a
box lined with white paper.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

the dire stir into it a cupful OF grated cheese
Have ready four eggs beaten light; pour
the hot mixture Of sauce and melted cheese
upon these, and put into buttered pud-
ding dish or into individual naples or
custard cups. In either case butter the
inside; set in a pan of hot water in quick
oven and cover with a paper until the
souf1e begins to rise. Uncover and cook
until lightly Drowned Eat at once
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07
Mdcdroni and Ham.

Break a half-pound of macaroni into inch
lengths; boil 1t tender IN hot sailed water.
Make a white sauce Of a tablespoonful each
of butter and flour, and cupful of milk,
put into this the macaroni and a cupful of
cold boiled ham chopped fine and seasoned
with a pinch of dry mustard and a little red
pepper. Add q beaten egg and turn the
mixture into buttered pudding dish. Strew