davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1913-03-02

into the kitchen and make dressings, sal
ads, etc, and have something of a knack
for seasoning and mixing. Here is the
recipe:
Make pan of esq bread With one egg.
a pint of sifted meal into which two even
teaspoons of baking powder and half tea
spoon of salt have been placed Mix with
cup Of sweet milk and two tablespoons of
cooking oil. or its equivalent in lard Bake
to a light golden brown. Take a loaf of
stale white bread and mix with the corn
meal egg bread In a large bowl. Chop
about a tablespoon of the fresh crisp tops
of celery and one hard boiled egg and l.-ix
with the crumbs. Chop half the liver and
half the gizzard of the turkey and the
whole heart with rounding tablespoon of
chopped onion and cook slightly in a skillet
with rounding tablespoon of butter. Cook
only until the onion becomes delicate
brown. then turn in the crumbs break a
whole egg into the mixture. and stir well,
moistening with milk and water in equal
parts; season with salt, ground pepper, and
The Birmingham age-herald., 1913-03-02
SUGGESTIONS FOR EGG COOKERY

ENT arrived at such a startlingly
early date this year that it rather
threw the housekeeper out in some
- OF her calculations. Eggs are among
our standbys at this period and no
self-respecting hen would be inclined to do
her best in the laying line in February and
early Marchi l know that we are told that
the cold storage egg is always with us, but
even they are kept up in price before the
strictly fresh legs are put on the mar
ket
However, as the season wears on eggs
become more Plentiful and at their dearest
they are less costly than meat Study ap
variety of ways to prepare them. not only
from motives of economy but also because
they make less of a demand upon the aver
age digestion thar so much meat, and IN
order to introduce them into the bill of fare
with satisfaction to the eaters they must
be made appetizing.
Countless are the combinations in which
eggs can be cooked A certain celebrated
restaurant in Paris makes It's boast Of serv-
ing eggs in over a hundred different fas
1ons and the cook who limits herself to boil
ing frying, poaching and scrambling eggs
has only begun her education. There seems
practically no end 20 the com binations with
Meat, fish vegeta bles, cheese, and the like
Which can be wrought Il you possess a love
for cookery ard famy who appreciate
your efforts TO offer them novelties.
II the recipes 8 n.ch give With this should
move other housekeepers to invent new egg
dishes and tell about them or to report un-
ual recipes they already have 1 shall be
pateful but in any case hope my sug-
y stions may prove of help to those of you
Who struggle against monotony in cookery
and are obliged to get variety at small
cost. Egg dishes may not serve for The
main item at dinner. but at breakfast,
luncheon. or supper they are Invaluable
BREAKFAST EGGs--Bon eggs nard, re-
move the shells, and cut them in small
pieces, or chop them eoarsely, the whites
and the yolks together. Make a cupful II
white sauce with a tablespoonful each Of
butter and four cooked together until they
bubble. and half pint of milk, stirred with
these until the sauce is smooth and thick,
Season TO taste with salt and pepper add
the chopped eggs, ana pour on rounds or
squares of toast. Serve hot.
Or IL you have gravy or stock you may
use this for your sauce instead OF the milk,
cooking 1t in the same way with the butter
hno hour. Or you may eke out the eggs
nth the remnants of any cold meat You
We, adding this to the sauce, or you may
I leftover peas or string beans or corn
9TH the eggs Made in this way the dish is
SUBSTANTIAL enough to serve for luncheon.
-}ere IS more economy In cooking the eggs
IS way than in serving them boiled, fried
poached. The man who would think
Hthing of eating two eggs prepared in one
- these STYLES will be satisfied with one or
one and a half when they are mixed with
sance such as l have described. and
served on toast
The Birmingham age-herald., 1913-03-02

pinch OF paprika. This will fill a ten
pound turkey oysters may be added to the
dressing if desired. l trust this may fill
the wants of NJ. A. V. ", as 1t does the
turkey and the consumer! r. Z. L. N"
Here IS man after my own heart who
cannot only cook but tell others how to do
iti I hope M. A. v V. may test this recipe
and I am sure I shall. The combination
sounds as If it ought to be good and rich
and satisfying-in fact. stuffing like that
should be meal in itself and fill the re-
quirements of the heartiest appetite. 1t is
recipe that will be cut out and saved by
those of us who enjoy good eating and like
to prepare novelties for our households
and that classification includes pretty near
ly all housekeepers
The Birmingham age-herald., 1913-03-02

hot water. two and half cupfuls flour,
one tablespoonful baking powder in the
flour. Beat the yolks little, add the sugar
and beat fifteen minutes: add the three
beaten whites and the cupflH of boiling
water just before the flour, flavor with a
teaspoonful OF lemon extract and bake IN
three layers. Put icing between them made
by adding to the three whites. beaten to a
stiff froth, six dessert spoonfuls of I liver
lied sugar to each egg. Flavor with lemon
to taste.
BEST SPONGE CAKE.-Four eggs
two cupfuls sugar, two cupfus flour, three
level teaspoonfuls baking powder. one level
teaspoonful cornstarch Add sugar to the
eggs and beat thoroughly, then the flour
with the baking powder and cornstarch,
sifted together, and last three-uuarters Of a
cupful Of boiling water and one teaspoonful
of lemon juice. Bake in quick oven and It
is delicious. ! bake mine in square biscuit
pan. Mrs W. H. K"
With two such recipes as these there Is
no reason good sponge cake should not be
attained. Let me add one word of caution
relative to the baking Be careful that the
oven door is not slammed while the cake is
cooking and do not slam on cover or set
pot down heavily ON the top of the stove
when the cake is in the oven. know good
cooks who claim that the banging of the
kitchen door or heavy tread on the floor
during the process of baking will make the
cake fall.
The Birmingham age-herald., 1913-03-02

OF ancnovies with a fork, put with them a
half teaspoonful OF onion juice and little
pepper Mix with them half cupful OF
bread crumbs. tablespoonful of melted
butter, and the yoks of two eggs. Spread
this on the bottom of a shallow bake dish
set it in the oven long enough to heat and
brown the mixture, break carefully upon
the paste six eggs, or break each separately
into a saucer and slide from this into the
dish one at time that the eggs may keep
their shape. Return the dish to the oven, let
it remain there until the ~hltes are Arm,
and then serve
CHEESE EGGS-Grate a half pound Of
American dairy cheese. put It over the fire
with tablespoonful of butter. half cup
Of good stock, a teaspoonful of salt dash
of paprika, and teaspoonful of Worcester
shire sauce. Stir until the cheese is melted; ;
then put In four or five we'll beaten eggs and
cook three minutes. Serve on buttered
toast. An excellent luncheon dish.
EPICUREAN EGGS : Make cupful of
white sauce, as already directed. and when
It is thick and smooth add to II four table,
spoonfuls of grated cheese. Stir until this
is melted, and then pour quarter of 1t
into a buttered nappy, and thus fill four
naples Into each one of these break an
egg, sprinkle with salt and pepper, and put
into the oven until the eggs are set.
Sprinkle little minced parsley over the
top and serve at once.
BAKED EGGS, MADRID sTYLE-Make
q cup of thick tomato sauce, or chop the
canned or stewed tomato fine without
straining it, seasoning 1t with onion juice.
salt, and pepper. Mix with this couple Of
link sausages that have been cooked and
chopped into small pieces; pour the mix
ture into a dish and break upon 1t as many
eggs as the space will allow without
crowding: set in the oven and cook until
the whites of the eggs are firm.
BAKED EGGS WITH HAM-Add a tea
spoonful of onion juice to cupful of finely
chopped boiled ham; beat six eggs light.
stir the ham into them. season with a little
pepper-no more salt will be needed than is
supplied by the hama tablespoonful Of
minced parsley. and turn the mixture into
a frying pan in which is a tablespoonful of
melted butter. You can either stir the mix
ture as you would for scrambled eggs until
the eggs thicken. or you may cook it as you
would an omelet loosening it from the bot
tom with an omelet knife and folding 1t
when done In either way 1t is very good.
EGGS A LA LAUSANNE--Add a small
onion, minced very fine, couple of stalks
OF chopped celery. and salt and pepper to
taste to pint of stewed tomatoes in which
the hard Jumps have been broken or
chopped. Heat 1t to the boil and let 1t
cook for ten minutes Have six eggs well
beaten: stir these into the tomato puree,
cook for five minutes, and serve.
EGGS WITH ASPARAGUS TJPS-Bon
asparagus tender and cut off the tips. The
canned tips may be used. Butter small
nappies. put a tablespoonful of milk
The Birmingham age-herald., 1913-03-02
MARION HARLAND'S HELPING HAND

deed in any other relation. whether social
or business.
You know the saying that the liars worst
punishment is not that no one will believe
him, but he can believe nobody. AS he is
conscious that he himself is untruthfu he
looks for the same vice in every one else
Do any of the constituency differ from
me on this question? l ask this because of
the line of thought suggested by the cor
respondent who says that she and her
friend hold opposite views as to the justi-
liability of a ie l know a man who de-
clares that the only lie is a falsehood told
a person who has a right to know the truth
and argues that false statement made to
a person who has no right to ask a ques-
ton is not really lie. How does this i'm
press the rest of you? 1t will be interest
ing to know
The Birmingham age-herald., 1913-03-02
8 a lie ever iustifiable ?

- lie ever justihable?
66 Not long aso, when in company
with a friend, our conversation
! drifted into a discussion as 10
whether or not lie was justflable.
w. djssected the question thoroughly and
applied it to different instances. For ex-
annie she held it wasn't wrong to tell your
husband a falsehood IL it would save trouble
with him, while 1 said that If you cannot
tell him the truth, although 1t may have
been something he would censure YOU for.
do not say anything, and silence means
consent. So / really think an open confess
sion followed by determination to refrain
from anything that would cause discord, Is
the best course. Bear in mind that 1 am
speaking of reasonable person only, deal
ing with one Of the same kind. This subject
can be applied to parents, brothers and
sisters. or friends in many ways.
When we closed our argument she was
firm in her position and was even hrmer in
mine. Which Iirmness was right?
VALLEY ROSE"
\This is "a topic which has excited comment
for generations, and probably VIII always
remain unsettled since the disputants
usually end as you and your friend did,
each firm in his or her own position.
At the same time | think 1t would be in
teresting to know the judgment of the con-
stituency upon what is really large sub
tect.
We all of us know the arguments for GER
tain lies-the question II IL is right to tell
lie to save life. If you may lie to a sick
person when the truth might endanger his
life, IL you may lie to a burglar who asks
the way to your money or jewels, IL you
should lie TO murderer in pursuit of VIC
tim who asks you where he can find his
prey.
To my mind these contingencies are in a
totally different class from the ordinary
daily household falsehoods that women tell
when they think the truth would irritate
their husbands. that children tell to cover
their faults, that friends tell to avoid quar-
rels or hurt feelings.
My own opinions on the matter are
strong / am not prepared to say | would
not tell lie OF the first class to which
have referred to save life or as a conse-
Quence of dangerous Illness when the truth
might be perlous to a patient.
But have no doubts whatever on the
matter covered by the second class of lies.
To my mind family life and happiness and
confidence are founded on the truth and you
make a fatal blunder If you depart from il
In your dealing with your husband or wife
or parents or children or frfends-or in
The Birmingham age-herald., 1913-03-02
ChIdren's Odd Names.

viii you please print through your COL
umn a few odd names for boys and girls?
READER.
Some of the less hackneyed names for
boys are the following: Marcus, Felix
Fulbert. Cyprian. Cedric, Oswald. Sidney,
Malcolm, Lancelot. Douglas, Bernard
Eric, Cecil Sterling. For girls Gwendolen.
Constance. Guinevere. Beatrix, Portia
Rosalind, Geraldine, Erminie. Hermione
Ursula. Aline. Winifred, Imogene. Angela.
Francesca. E3
Unusual names are sometimes charming
for the mother, but many a small boy or
girl has suffered under the burden of a
peculiar name which playmates could make
fun OF and has wished to be plain John or
Susan. Bear this in mind when naming
your child.
The Birmingham age-herald., 1913-03-02
4 Soup Recipe.

!" A while ago you published fine recipe
for making soap. VIII you kindly give 1t
again? MRS. E. e. B."
am not sure that the following Is the
same recipe which appeared before. but
can recommend it as excellent.
HARD SOAP-Put six pounds Of washing
soda and three pounds of unslaked lime
together and pour on them four gallons OF
boiling water. Let them stand until en-
tirely clear. then drain off and put in six
pounds of clear fat and boil until it be-
gins to harden. This should be at the
end of about two hours and you should
stir the soap most Of the time While it
is boiling thin it with two gallons of cold
water which you have poured on the al
ka line mixture after pouring off the four
gallons, and this also must settle clear be-
fore it is drawn off. Add to the soap when
there is danger of this boiling over. When
1t seems thick enough try it by cooling a
little on plate and put in a handful OF
salt just before taking from the fire. Wet
a tub to prevent sticking; turn in the soap
and let It stand until solid. Cut into bars,
lay on board. and leave 1t to dry 1t is
much better for use when it has dried for
two or three months or even longer. The
amount l have given ought to make about
forty pounds of soap.
The Birmingham age-herald., 1913-03-02
Rhubarb MormaIadc Recipe.

Il send recipe for rhubarb marmalads
which may prove what you wish:
Two quarts rhubarb, two pints sugar.
two oranges juice of one and grated rind
of one; one cup chopped raisins. Cut the
rhubarb in pieces, cover it with sugar, and
let 1t stand over night, then add other fruit
and cook until thick All my friends and
neighbors who have tasted this MARINA
lade have liked it and many of them have
made it for aemselves. If you wish you
you can make it without the raisins
long time ago there was a question
about burning garbage in a cook stove.
l have stove that has been in use every
day for thirty-two years and there have
never been less than four to cook for [some
years there were twelve.l On holidays I
have had twenty or more. l am cooking
for six now on the same old stove. We
years ago when came to live in a fiat
In summer do not keep the fire hot enough
between meals to Burn melon rinds and
these are the only things / put out for
the garbage man. think this will prova
1t does not injure stove to burn garbage
in it. OF course, have always been care
AtA Ai'b " Pae NAS oAbd5t dSdlESt the
lining. A. o. s."
Although ! have printed number Of
recipes for rhubarb marmalade / am sure
there is someone who has either missed
the earlier recipes or who will like to vary
that which she has with this method.
am interested IN your remarks about burn
ing garbage in a stove. l confess that
my own objection to the process is based
as much upon the odor which sometimes
proceeds from consuming refuse of this
kind as from the harm It may do the stove.
You certainly have strong argument
against the range suffering damage by the
burning and II every housekeeper would
see for herself that the work is properly
done the injury might be reduced to min
imum.
l wish 1t were possible for each home to
be supT led with one of the garbage incin-
orators with which large establishments
are now provided, which convert scraps
and rubbish into inoffensive ashes and do
away entirely with the garbage pail with
its accompanying unpleasant smells and
its attractions to croton bugs and cock
roaches! One Of these days it may be thar.
someone will devise an incinerator which
will serve for family of ordinary size but
/ don't think this has been achieved as
vet.
The Birmingham age-herald., 1913-03-02
IMPORTANT NOTICE

BECAUSE Of The enormous number of
Il letters sent 10 the department. ! must ask
contributors 10 limit their communications to
100 words, except in cases OF formulas or
recipes which require greater space. / rant
I'll my correspondents to have shouting in
thc Corner. and if my request in his respect
is complied NTH ii uiH be possibl. 10 print
many more letters.
Attention is called 10 The fact that Marion
Harland eannoi reeeice money for patterns,
as she has no connection wfth any department
thai sells them. Merton Hcrland.
The Birmingham age-herald., 1913-03-02
Shorthand Help.

. Is there any one who cares for a man
ual Of shorthand? should be glad to send
it to any one who needs 1t. Is
l hold this< address on the chance that
the manual may be wanted. / am sorry
that your application for Christmas tree
ornaments came too late to be printed with
any chance Of getting an answer before
the holidays.
The Birmingham age-herald., 1913-03-02

typewriter 1t is a rather different matter
The person who owns such machine has
a sort of affection for it. which results in
disinclination to lend the " faithful yoke
fellow " to any one not practiced In its use.
However, there may be some one who has
a machine no longer in service and may be
willing to let r. r. have this. l hold the
address for any one who will send for it
with the idea of filing the requirements of
The Birmingham age-herald., 1913-03-02
Wants Helps in Shorthand.

would be greatly Indebted to you II
you would publish my request In your Cor
ner for any shorthand books. Also If any
one would loan me typewriter for few
weeks l would take the best of care OF it.
hope that some day I may be able to do
something for the Corner. 1 will call for
any articles or pay postage on them.
"E. r."
Another appeal, though OF different ma
ture. We have SO many students OF short
hand among our correspondents that am
sure some Cornerite will be ready with
the books asked Cor by E. r. With the
The Birmingham age-herald., 1913-03-02
Cornmeal Turkey Stufng.

In order TO comply with the request Of
NJ. A. V. v. for cornmeal stuffing for tur-
key. and having just partaken of some on
my own table which /, although a man.
prepared for myself. l append recipe
which trial viii prove to be excellent
In the first place and by way of pa
renthess. let me say that frequently so
The Birmingham age-herald., 1913-03-02

| regret to say that cannot lay my hand
on the copy of the formula at the moment
and am forced to appeal to the constitu-
ency. Halls any one of you the file of the
paper containing it? If SO. will you copy It
and send 1t to me that may print it again
and help others besides Mrs. n. c. N?
The Birmingham age-herald., 1913-03-02

throw them into cold water to loosen the
shells, peel the eggs and cut them into thin
slices. Cover the bottom of buttered dish
with peppered and salted crumbs place
layer of the sliced eggs on these, then an
other layer of the crumbs dotting this
with bits of butter and seasoning with more
The Birmingham age-herald., 1913-03-02

Put the gravy or milk over it and bake as
before.
IL you wish you may use larger dish-a
pie plate VIII answer--covert the bottom with +.
meat or well seasoned and moistened bread
crumbs and break the eggs ON this so close
together that their edges almost meet.
The Birmingham age-herald., 1913-03-02

with the dice of butter and the seasoning,
cover and bake fifteen minutes, uncover and
brown lightly.
If You have a tablespoonful of minced
ham or tongue to put with the crumbs the
dish is even more appetizing.
EGGS WITH ANCHOvY-Flake couple
The Birmingham age-herald., 1913-03-02

pepper and salt Continue In this way until
the dish is full making the top layer OF
crumbs. Just before putting this on pour
Into the dish cupful of milk or of gravy
or of soup stock. strew the crumbs on top
The Birmingham age-herald., 1913-03-02

This is an excellent way to use scraps OF
cold meat and vegetables, chopping and
mixing them and seasoning them SO that
they are really savory.
CREAMED EGGS-Boil six eggs hard,
The Birmingham age-herald., 1913-03-02
Making Clothes While.

" Will you kindly send me the washing
formula for making clothes white printed
in your corner number of weeks ago? 1t
will certainly be appreciated and passed on.
Mrs. n. C. N"
The Birmingham age-herald., 1913-03-02

and put another spoonful of milk or gravy
on It, Put the nappy in the oven for five
minutes or until the white is set and the
yolk begins to be firm and serve In the dish
in which it was cooked.
BAKED EGGS III. l-Cover the bottom OF
individual nappies with minced meat or fish
The Birmingham age-herald., 1913-03-02

OF any kind, seasoning it well unless salt fish
is used. If you lack either of these you can
fit piece of buttered toast In the bottom Of
the HAPPY, moisten it with gravy, and drop
the egg upon It as In the precedlng recipe.
The Birmingham age-herald., 1913-03-02

BAKED EGGS ILl-Bnfter small nappies
on the inside. put tablespoonful of milk
or gravy In each one and break into it an
egg. taking pains not to mix the yolls
and white. Dust It with salt and pepper
The Birmingham age-herald., 1913-03-02
Recipes for Sponge Cakc.

~ am sending the recipe for velvet
oonge cake, asked for by Ida M. X:
Two cupfuls sugar, six eggs. leaving
lut the whites Of three; one cupful boiling
The Birmingham age-herald., 1913-03-02
FAMILY MEALS FOR A WEEK

uhnoao
BREAKFAST
s aupm wupe
INcHEO
D
ung
dnpr he
chA~
d
nd
cuaedwn and nd
oapuA
BREAKFA
d
a
h an
a aar@ aadh
~ ~
Bacon uE slice
The Birmingham age-herald., 1913-03-02

ENT arrived at such a startlingly
early date this year that it rather
threw the housekeeper out in some
The Birmingham age-herald., 1913-03-02

- a lie ever JustlHapIt.
wi Not long aso. when in company
with a friend, our conversation
! drifted into a discussion as to
Imperial Valley press., 1913-11-12
ENDORSES THE SENTIMENT

ENDORSES THE SENTIMENT
The San Diego Sum- reprntng editorial from the Press
a Congrsan Work. thus endorsed the sentiment expressed
this column:
Congressman Kener returned here from Washington few
day and he received much praise from enthusiastic San Die
work he had done work of several
kinds done here And that all right too There many
things which the might well do for San Diego which
been sighted the for less deserving communities What
Ketner has done give San Diego square deal in this
spct merits praise and nobody would think for minute of with
holding from him. But there whole lot of people right
here San Diego Imperial valley who would be glad to
out and whoop for Ketner whenever Editor Howe
becomes plain that Kener has worked just hard
popular in its full he has getting
nent appropriations and recognition Now be that he has
already done just good that line the other but he
has, that fact has been generally overlooked in the that
greeted him.
cat any rate Editor Howe has given Mr. good
advice The great majority of everywhere nowadays
half much really Federal appropriations
for fighter who carries into high ideals and battles
them That kind of may praise from big