davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
MARION HARLAND'S HELPING HAND.

wooden bread bowl, with pint of luke
warm water a heaping teaspoon of salt,
and one of caraway seed, and two cups of
rye flour. Stir well and let it rise in a warm
place for two hours. 1t should be full of
bubbles when ready to work. Put with it
sufficient rye flour to make a very stiff
dough, work it hard for ten minutes, let it
rise two hours more, and knead again-this
time on Toured board. Put the loaves in
pans, and when they have risen so that they
begin to crack on the surface dip your hand
in cold water, wet the loaves. and put them
in the oven. Bake an hour, and do not
open the door until the bread has been in
ten minutes. The oven should be very hot
at first. Cover the bread with paper as
soon as it is brown on top.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

~ AM inclosing a recipe for genuine
~ barbecue as I have made it for
years. 1t was given me by a Swiss
woman who had studied French
cooking. The recipe you gave re-
Gently for home made vinegar is fine. I
start it with a little mother from any
strong vinegar little plain vinegar. 1t
can be started with a piece of brown paper
sneared with molasses or with little yeast
in fact, anything which will start fer
mentation. If left long enough it will
make vinegar without any help. just as
cider will 1 have had my vinegar analysed
and it was pronounced as good as the best
You ask about books for the blind.
Such books cannot be read unless the blind
person has studied one of the point sys-
TENS. If in New York City, a letter sent to
the library for the blind will bring some
one who will teach the New York point
or the Moon point or the Braille point,
and books are loaned free of charge. This
is done in many of our large cities where
there is a blind department in the public
library. The International Sunshine society
will supply all information in regard to it,
and indeed to anything pertaining to the
blind.
"O One more thing-a request. Can you
give me recipe for Dutch or German rye
bread? A YANKEE HOUSEWIFE.
Your letter is so full of gifts that 1 hardly
know for which to thank you first. The
barbecue recipe will appear elsewhere in
our columns; the information relative to
the home made vinegar will set at rest the
minds of those who are not quite certain of
the wholesomeness of the brown paper va
riety; the facts about the reading for the
blind are sure to be of service to some of
our Cornerites who are in touch with the
blind. and your book on photography has
already rejoieed the heart of the CORE
spondent who asked for it. In view of all
this it seems little, indeed, to supply you
with the recipe you ask, and 1 hope the
following may met your need:
GERMAN RYE BREADTH a quarter
cup of lukewarm water. to which you have
put a small teaspoon of white sugar, dis
solve half yeast cake. Turn this into a
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

whipped whites last of all Bake 30
minutes. The more you beat this cake the
better it is. The following is the way
make quick buckwheat cakes. Sift dry
one pint buckwheat flour and two teaspoons
baking powder and one tablespoon brown
sugar; add sufficient water to make a bat
ter. Beat but lightly and bake on hot
griddle. Serve with cane syrup
90 MRS. NJ. V. B -
Thank you for the recipes. 1 am sorry 1
cannot answer the request you make on the
first page of your letter, but 1 have to re-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

called Cedar Grove, in the very heart of
the piny woods of Ala bama 1t would be
such a good thing Tor the children,
they never have any kind of book, and
the parents are too poor to buy them. We
have about fifty scholars of all ages, from
babies to 20 years of age. 1 think your Cor
ner is doing a wonderful work, and pray
for its growth and success. MRS. S. E. G.
Who will respond to this appeal? am
sure many of you have books which are not
in regular use, which perhaps are hardly
opened from one year to the other, that you
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Pea Croquettes.

Boil the peas tender in enough sailed
water just to cover them, put through
the vegetable press, heat to a paste with
a tablespoon butter and two of -four, pep
per and salt to taste. set over the fire in a
double boiler and when hot through add
a well beaten egg and cook for one min
ute. Set aside until the mixture is stiff
and cold then make into croquettes. Roll
these in beaten egg and fine crumbs and let
them stand in a cold place or on the ice for
half an hour before frying them to deli
cate brown in deep fat. Drain on brown
paper in a co1ander before sending to table.
For any of these dishes. peas which are
past their first youth and are turning
little hard may be used. Boil them until
tender and then mash them well.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Invalid Needs Wheel Chair.

Is there any kind person who has an
invalid's wheel chair that is not needed and
will give it to a sick person that has not
means and has not been able to walk ir
ten years? 1 lost the use of my legs and
a right arm and eye through an injury to-
the spine received in fall from an engine.
1 am never able to get out of doors. II
anyone wishes references as to my honesty
and truthfulness I will be glad to supply
them. A. w. L."
Crippled, MANNED, half blind. and con-
fined to the house for lack of a wheel chaIxt
Isn't there someone who has a discarded
chair to give to this sufferer? His home ~
in Clinton, Ia, few hours from ChicasS,
and 1 hope most earnestly that shall 5000
have an appeal for his address from some
one who will not only be able to give the
chair but to pay for it's transportation.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

could give away. Only the other day
gathered up a quantity Of volumes to send
to a home in which am interested, and al
though the box was OF good size, we have
never missed the volumes we took from the
shelves. Are there not some of you in the
same position? Haven't you books the
children have outgrown which would bring
delight to the hearts of the little ones-and
the big ones, too-down in Alabama? 1
don't wish to do anything to lessen the re-
Spouse to the first appeal-that made by our
Florida correspondent-but L am sure that
among us we have books enough for both!
1 hold the address OF both.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Things Made of Outing Flannel.

Here are three useful things to be made
out of gray outing flannel: 1. Holders for
hot dishes. Make these of gray outing flan-
mel 6x4 inches. padded with layers of cotton
or tops of stockings, tackled like a bed com
fort, quilted or stitched with any colored
thread. Sew one large brass ring at one
corner or two small ones at alternate cor
ners for hanging up the holders and you
have a neat and useful article for the
kitchen.
-. Mop bags. Make these oblong i'll
shape and open at the top to fit over any old
broom with piece of tape sewed around
the top, with two loose ends left to tie. This
makes a fine light mop and by having sew
eral such covers they can be laundered in
turn as they need it.
%. Blueing bags can De made from the
scraps left over from the fashioning of the
above articles. BY using these bags ball
blueing will never streak.
- have learned to wash curtains without
rubbing, and this is they way did it; My
experience was with the sheerest of win
dow curtains. 1 soaked them over night
and the next morning transferred them to
the stove and let them come to boil, and
while this point was being reached shaved
a half bar of laundry soap and dissolved
this with a piece of paratfin the size of
walnut in hot water. This mixture poured
on the boiling curtains and let boil for ten
minutes. After this l rinsed the curtains
well in several waters. ran them through
blueing water, stretched them out to dry
in shape-and they were as good as new.
HoUsEKEEPER.'
These are only a few of the hints sent to
us by this friend, which 1 shall put in our
Corner from time to time. They are SO good
that 1 like to spread them out little in
stead of serving the whole feast at once.
= \
4 Good Coke Recipe.
g send you with this a good recipe for
cake. Cream half cup butter with two
of sugar and the yolks of three eggs until
light. Add slowly one cup sweet milk:
sift three cups flour with two teaspoons
baking powder, vanilla to taste and the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

N no other country I have ever visited
and I have been in many of them-is
there the wealth and variety of vege-
tables for table use we have in this
land. The more shame to us that we
don't always prepare them properly.
Cooking vegetables is like a good many
other simple articles of cookery. Every
woman thinks she knows how to Go them
and s result they are seldom well done.
At how many tables do we have to eat half
cooked or overlooked vegetables i'll drained
and watery, unseasoned or poorly seasoned,
the kindly fruits of the earth ruined in their
preparation.
Even the woman who does understand
how to cook vegetables is very likely to drift
into the habit of monotony. 1 visit one
place in the spring when asparagus is in
season where I weary of that delicious
vegetable because of the way in W hich it is
served. The reason for it is brief; it is cut
in the big garden under the dining room
windows and it is always sent to the table
on toast with a cream sauce At first I
enjoy 1t immensely, but by the end of
week or less wish the cook would DO some
thing different with it.
Why doesn't she serve it with butter for
a change? Why doesn't she have it as a
salad with a sauce vinaigrette? Why don't
we have it shirred with eggs for breakfast
or in ambush in rolls for luncheon, or as a
Soup a dinner? Any or all of these changes
would make US go back to asparagus and a
cream sauce on toast with a renewed zest.
This same fault prevails through all our
cookery of vegetables. Green peas cooked
in cream are dish for the gods but after
ten days or fortnight of this preparation
think Jupiter and Juno would send word
to the Olympic kitchens that for once they
would have their peas plain with butter
iv,fo
or in souff1e. Yet have eaten peas cooked
in cream steadily for month time
To assist in offering our families variety
which will endear to them even more the
old time. familiar modes of cooking, give a
few recipes today.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

and pepper. add the corn. fold the omelet
over it and slip the whole on to a hot plate.
-
Green Corn Balls.
Beat a whipped egg. two teaspoons
melted butter and one of white sugar and
salt to taste into two cups green corn cut
from the cob and put with mixture enough
-four to enable you to handle it and form
it into balls. Roll these in egg and
then in flour and fry in deep fat. 4
y
Scdlloped Eggplant.
Peel off the skin, cut the egg plant into
dice and parboil for twenty minutes.
Drain well, put into a buttered bake dish
with alternate layers of fine crumbs, dot
ting bits of butter upon each layer, sprink-
ling with salt and pepper and finely
minced green peppers If you can get them.
Tho dish is good even without this addition
When the dish is full moisten the contents
with milk cream, put a layer of crumbs.
butter. pepper and salt on top. cover and
bake for half an hour, uncover and brown.
~
Baked Young Onions.
Peel the onions. cook for ten minutes in
boiling sailed water. drain, and place in a
buttered pudding dish Sprinkle with pep
per and salt and pour over them white
sauce made directed in recipe for
creamed carrots. Strew fine crumbs over
the top and bake covered for twenty min
utes. Uncover and brown and serve in the
dish in which onions were cooked.
r.
Custdrd Onions.
Cook the young onions after peeling them.
When tender, lay in a pudding dish. and
pour over them a white sauce to which
you have added two we'll beaten
eggs. Season with pepper and salt before
turning on the onions and bake until the
custard sauce is set.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
IMPORTANT NOTICE

BECAUSE Of the enormous number Of
IL letters semitic TIE department. must ask
contributors to limit their communications to
100 words. except in cases Of formulas or
recipes Which require greater space. wdnt
all my correspondents to hare shouting in
the Corner. and if my request in this respect
is complied Nth it wW Be possible to print
many more letters. q
Attention is called TO the fact that Marion
HaTlGnd cannot Teeeioe money for patterns,
as she has no connection toih any department
dat sells them. Marion Harland.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Pea Soume.

Cook pint of shelled peas until tender
or use equal amount left over from a
meal Mash them with two tablespoons
melted butter and add to three eggs beaten
light with a pint of milk. Season to taste
with salt and pepper and after beating
hard bake in well creased pudding dish,
keeping this covered for twenty minutes.
then uncovering long enough to brown
well. Serve in the dish in which it was
cooked as soon as possible after taking it
from the oven.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Another Sunday School Need.

Please send me the teachers Bible Of
fered by a kind friend, as can use it in the
Sunday school. X M"
Another Sunday school need! am sorry
to say that the teachers Bible asked for
had been given away before this applica-
ton was received, but print it in the hope
there may be another copy looking for an
owner to whom it will be help and com
fort. L shall keep K. MS address on file
IN the hope of having a speedy use for it.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Dreamed Young Beets.

Do not cut off the bottom root, and leave
on an inch or of the stem above the beet
to prevent bleeding. Cook until tender in
boiling sailed water. Rub the skins off,
remove the tops and tails of the beets. and
slice them thin. Have ready in double
boiler a cup OF cream or one of milk to
which you have added tablespoon of but
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Who viii Respond to This9

Il saw in a recent paper that the SUI
perintendent of a Sunday school in the pine
woods of Florida has been able to get books
to form a little library. L would like to
make an appeal to the Corner through you
for few books for little Sunday school
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Carrots NTH Butter.

Prepare the carrots as directed in the
preceding recipe, but instead of serving
them in white sauce, dress them with but
ter. pepper, and salt and tablespoon of
finely minced parsley.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Pea Pancakes.

Mash a pint of boiled shelled peas while
hot, with salt and pepper to taste, and a
tablespoon of melted butter. Beat in cup
of milk. two beaten eggs, and five table
spoons of flour which you have sifted with
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Dreamed Carrots.

Boil young carrots until tender in sailed
water, rub off the skin with rough cloth,
cut into inch lengths, and put them into
a white sauce which you have made by
cooking together a tablespoonful each Of
butter and flour until they bubble, pouring
a cupful of milk upon them and stirring
until smooth and thick. Leave the carrots
in this for a few minutes season to taste
and serve.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Peas NTH Carrots.

Boil the peas until tender. and while this
is going on cook in another vessel enough
young carrots from which you have rubbed
and scraped the skins to make as much of
these cut into dice, as you have peas. Do
not dice them until they are boiled tender
and when they are cut turn them with the
peas, the latter drained of water. into
deep hot vegetable dish. Dress with a
tablespoon of butter, sprinkle with pepper
and salt, set the dish in the oven for two
minutes. and send to table. If you wish
you may strew a little chopped parsley
over them.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Corn Ome[et.

Beat four eggs light, stir into them three
tablespoons milk and a teaspoon melted
butter and turn into an omelet pan. Have
ready a cupful of boiled corn cut from the
cob and kept very hot and when the ONE
let is ready to fold sprinkle it with salt
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05


@"T%S~'
-
%
.@:sssss.
TURDAY
-
m
UNcuHN
LUNCHEON
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

a teaspoon of baking powder; whip well and
bake on a griddle you would pancakes of
any kind. A soap stone griddle is the best
always.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
ORANGE Mormdlade.

90 VIII you kindly publish a recipe for
orange marmalade or conserve and the
kind of fruit to use? I should also like
an old time lemon pie-one without nut
meats. A D."
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

fuse absolutely to give medical advice in
the Corner. 1 advise you to consult your
doctor about the child's trouble and get
in this way a remedy.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
ara HGUZz ZzcYa0p GGIZ0W MnIulM:

flour enough to make a thin batter. Stir
into it two cupfuls of corn cut from the cob
and after beating hard bake on a griddle
directed in recipe for green pea pan
cakes.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Cstdrd Onions.
Sapory Onions.

After you have boiled peeled young onions
until tender. drain them and pour over
them a cupful of good stock. and simmer in
this for ten minutes. Take out the onions
with split spoon and keep them hot while
you thicken the gravy with a tablespoon
of Drowned -four rubbed to a paste with the
same amount of butter. Stir until smooth
and thick, add teaspoon kitchen bouquet
and one of good catsup. with salt and pep
per to taste, and pour over the onions.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
4 Good Brandy Sauce.

Can any one give me good recipe for
brandy sauce such as is served with mince
pie in good hotels and which will be a fit
accompaniment to your Old English plum
pudding I have had fine success with
your recipe for the pudding. but prefer the
thin, dark colored sauce, which do not
know how to make. MRS S. Pr
1 will gladly give you a recipe for brandy
sauce, although 1t may not be what you
wish. At the risk Of putting myself down as
ignorant of the ges of good hotels T."
1 must own that 1 have never seen a sauce
of any sort served with mince pie hope
the following may be tbs kind you like.
BRANDY SAUCE.-Wcrk two table
spoonfuls butter into two cupfuls powdered
sugar. moistening with boiling water. beat
hard for a few minutes and put the vessel
containing it in a saucepan of water which
is al a hard boil Stir until scalding hot,
put in a teaspoonful cornstarch moistened
with cold water, boil up once, add a glass
of good brandy, and remove from the fire.
If you wish it still thinner than this use
half the cornstarch called for omit it
entirely.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Another Confusion.

Mrs. K. T. writes asking for bits of
trimming. I should like to send her all
accumulate from time to time. we'll
remnants and garments to be utilized for
children. I shall watch the Corner for
K. It's address and respond. J. z. s."
Here is another confusion. The names
and addresses are not given in print, but
are supplied to those who ask for them by
letter, inclosing a stamp for reply. If J.
E. S.-who lives in Chicago-had given her
name and address as well her initials
we might have been able to put her in touch
with the person she wishes to help As it
is, we cannot bring them together until we
are enlightened as to the address. I am
sorry, for this is a generous offer and
would be a great help.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Scalloped Squash.

Wash and pare two large or three small
summer sQuashes. cut them into pieces
about an inch square, put over the fire in a
saucepan of boiling water and cook for
twenty-five minutes. Drain in a colander
pressing out all the water, and mash free
from Jumps. Whip into the squash two
beaten eggs, a small cup of milk, and a
tablespoon of butter; season with salt and
pepper and turn into creased pudding
dish. Strew crumbs, bits of butter, salt
and pepper over the top, and bake.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

whipped yolks of two eggs, two tablespoons
melted butter and one tablespoon powdered
sugar. salt to taste, and the whites. which
should have been whipped to a stiff froth.
Turn into a buttered pudding dish and bake
for half an hour, covered; uncover and
brown. Send to table at once before the
pudding falls
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

together in a saucepan, cooking until they
bubble, turn in a cup of gravy or Of well
seasoned soup or stock, stir until smooth;
season with salt and pepper and a few drops
of onion Juice; drain the beans and let them
lie in the gravy for five minutes before
sending to able.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

Green Corn Pancakes.
Beat together a cup of milk. egg.
whipped light before it goes into the milk.
a tablespoon of melted butter, salt to taste,
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
Green Com Pudding.

Shave the corn from the ears. splitting
the row of kernels lengthwise if the corn is
old and hard. You should have about two
cupfuls of the kernels. Beat into them the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05
String Beans in Gravy.

Cut the strings from the beans carefully,
using a sharp knife and pairing off enough
to make sure that there are no strings left
on. then cut into inch lengths and boil in
sailed water until tender. Mix table
spoonful each of butter and Drowned flour
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

ter and put the beets in this. Rub together
a tablespoon each of flour and butter, stir
it into the cream, add pepper, salt, and
teaspoon sugar; simmer until the sauce
thickens and serve.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

~ AM inclosing a recipe for genuine
~ barbecue as I have made it for
years. 1t was given me by Swiss
woman who had studied French
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-07-05

I n no other country have ever visited
and I have been in many of them-is
there the wealth and variety of vege-
tables for table use we have in this
The day book. [volume] (Chicago, Ill.) 1911-1917, 1913-02-01

George Nehiling, 26O5 w. 18th
St., in saloon at 29O1 Archer av.
Scott arrested.
Mrs. Wanzel Sucker, 311 w.
10Th St, dropRed while watching
exercises of ward school pupils.
Died at home. Heart failure.
Joseph Silsbee, well known
architect 1914 Hollywood av.,
dead. Complication of diseases.
DR.. r. St. Benno, 1888 N. Cal
ifornia av., arrested for speeding
in his auto. Fined SIS, although
he said he was going to answer
call Of baby choking to death.
John Howe, q, IS w. Adams
St, arrested charged with rob
berry.
Saloon license of Matt Luecker,
1894 N. Clark ST., revoked on
grounds that the place was "a
hang out" for highwaymen.
Mrs. Martin MCDuff, 1909 S.
Halsted ST., overcome by gas.
Hospital. May die.
S. Moritz, IS, 1918 Dayton St.,
tripped and fell in an alley. Frac-
tured skull. May die.
No one hurt when car hit auto
of c. M. Moderwell, 1914 Win
throp av.
IS trarnps arrested for sleeping
under stairway at 518 Plymouth
st. Judge would not send them
to Bridewell as they wanted.
Suggested a good beating up"
which he said would do them
more good.
-O-O-
- H---a---a-Lsf -