davidaulloa/AmericanStories huggingface dataset:
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1913-04-07
!: Real Estate and Building Activities !

ana l&lrneQ-sls,, Fctcu'i9 "'N
as one OF the citys larAest rear estate
concerns The firm has put On ne
market many attractive traces LOT
homes. among them the ScoFe' anu
Clarke subdivisions. and Is p.ahH'he
10 put on the market IN tine near
future one OF the most attractive sun
divisions i'm tho city Il G Lam orech'
president OF the firm, predicts lna'
this will be one OF the hest Years IN
the history OF Detroit real estate CIT
cles
very useful furnace is being placed
on the market bv Becker and Becker'
AZ No. IL Jeterson-avc. 10 requires no
pipin does not heat the basement ana
consumes - 20 40 per cent less mel
The firm has many other strong argu,
nents TO convince The consumers thar
they should take advantage az the at
tractive opportunity 30 secure the tur'
mace Becker and Becker are mem
bers OF the Builders and Traders EN'
change and their long experience III
their chosen line OF activity gives 4
stamp of reliability 20 their state
rents The greatest amount OF heat
from the least amount OF fuel they
say and statements they have receiv-
cd from purchasers strongly support
their viewpoint.
w y Burton Company. manufacture
ers ~ general house equipment. IN
Guiding freproof windows, metal cell
ings. cutters. skylights. and general
line OF metal work. etc, is one or the
largest concerns OF its kind In the
city. It's Offices are located at lo9
C0ngress-st. west. A long experience
enables the members OF this firm TO
submit estimates on short notice ana
20 give irst-class products AT reason
able prices The firm is commodious-
Is housed In a large building equipped
with power brakes, shears. and press
es. which enables them TO produce
goods M very low cost
G. s. Beadle. No. 1 McGraw build
ing. has a representative Hstef real
estate andinvites the general public
TO Inspect the- attractive bargains he
is Offering Mr. Readle has been a
conspicuous figure in real estate
circles in Detroit for long time, ana
has won a large following.
Schmied-Sisman & Co, contractors
and builders, on Beaufait-ave., are one
O fthe largest concerns OF its kind IN
the city. The name or this nrm Is
linked with the construction OF many
represe ntative buildings. The I'M
mense plant contains material that is
modern in every sense, and no 1oo Is
too small or too large for IT,
The Restrick Lumber Co, Is an
other firm that Is well-known In De-
troit The bushes Of this firm mas
expanded abundantly with the growth
OF the city II has modern yards at
Woodward-ave. and the Boulevard and
Russell-st. and the Boulevard. and AL
orders receive prompt attention.
lie Duke Brothers, plastering con-
tractors, Of No. 919 Canfeld-ave., are
prepared 70 offer bids on contracts on
short notice They have had an tx
tensive experience and give prompt
service,
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1913-04-07

zIUgher prices for tin have led TO
IN sextensive use OF aluminium foil
~ wrapping tobacco In England.
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1913-04-07
Exercising Economy.

\ armed prisoner dug his way
out 81 the new county Jail at clinton.
III. the other night with a tin spoon. ~
saws Joseph Goldman. the genial edi-
tor 81 the Jefferson city Democrat
Tribune. This should be- conclusive
10 the people of that county TINT the
officials who had charge ~ building
the jail amply fu'dNed their taplpaign
promises To exercise tho utmost econ
uiuN.'-Kansas city Times
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1913-04-07
ONE KILLED. THREE HURT
/ FIGHTING CHICAGO BLAZE

81 CHICAGO. April Z. -~C captain
George r. Foley. of engine company
No. 81, was crushed under a falling
wall, and fatally hurt In fighting a
are that menaced property valued at
81, 900. 900 in the stock yards dis
trfct early today.
Three other flremen were caught
unier the wall and seriously injured
The fire loss was $3.50, 900.
The explosion of a cold storage
plant in breef house set off the
flames In four-story building owned
By Armour a Co, and they spread
to other buildings Chief Seyferlich
ordered his men to fight the blaze
from roofs OF adjoining buildings.
tearing loss of life IL one OF the big
ammonia tanks exploded Foley and
The three injured flremen were trap
N Before the chief took charge
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1913-04-07
Navy Men Identified.

J. B-Tavlor. " WILMINGTON h0Ide
the silent. bur iuviuciblo Identification
OF every, man Who hos enlisted In tho
[ ntted states navy since 1907 lie is
chief - tho Singer print bureau ~ tho
navy. and ls fast becoming the terror
OF unscrup uloUs men who have proved
unfaifhful iu -thF'r country service
His files contain over 100 0o0 cards
each CARRYING the Juf ling mark Of
Identification ~ nm enlisted man
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
This Is Vital to Every Owner
OF A
Maxwell-BriscoeM Motor Car
Made at Tarrytown, N. Y. and
New Castle, Ind, 1905 to 1913

Also all Owners of Stoddard Dayton, 1905 to 1914;
Columbia Gasoline and Electrics, 1906 to 1914;
Everitt Cars of Any Model; Brush
Sampson and Courier Cars
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
WIFE WON
Husband Finally Convinced.

Some people are wise enough to try
new foods and beverages and then
generous enough to give others the
benefit of their experience. A wife
writes:
mo slave in chains, it seemed to
me, was more helpless than l, a coffee
captive Yet there were innumerable
Misunderstanding from a troubled
sleep with a feeling of suffocation, at
times dizzy and out of breath, attacks
of palpitation of the heart that fright
ened me.
(Tea is just as injurious as coffee
because it contains caffeine, the same
drug found in coffee)
AT last my nervous system was so
disarranged that my physician ordered
no more coffee l capitulated
Determined to give Postum a fair
trial, l prepared it according to direc-
lions on the pkg, obtaining a dark
brown liquid with a rich snappy fla
YOUR similar to coffee. When cream
and sugar were added, it was not only
good but delicious.
Noting its beneficial effects in ME
the rest of the family adopted it-all
except my husband, who would not ad-
nit that coffee hurt him. Several
weeks elapsed during which I drank
Postum two or three times day,
when, to my surprise, my husband
said: 4 have decided to drink Postum.
Your improvement is so apparent
you have such fine color0that | pro-
pose to give credit where credit is
due And now we are coffee-slaves no
longer"
Name given by Postum Co., Battle
Creek, Mich. Read The Road to Well
ville," in pkgs.
Postum now comes in two forms:
Regular Postum-must be boiled.
Instant Postum is a soluble powder.
A teaspoonful dissolves quickly in a
cup of hot water and, with cream and
sugar, makes a delicious beverage
instantly. Grocers sell both kinds
There's a Reason" for Postum.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
TO HAVE SUCCESS WITH CAKE
Little Things That the Cook Must
Remember While in Course
of Preparation.

1. When preparing your cake tin,
always grease it first, and then line
it with paper. Some people grease the
paper, but this is mistake. Others
grease the tin and put no paper, but
this is equally bad. for it nearly al
ways causes the cake to burn.
2. Beginners sometimes slip into
the error of thinking that a cake will
not rise unless it is put into a very
fierce oven. This is quite wrong, for
the fierce heat only hardens the out
side, and makes it impossible for the
inside to swell properly.
8. In order to test the heat Of the
oven, put in a piece of white kitchen
paper and let it stay for couple of
minutes. If the paper is only warmed,
and not colored at all, the oven is too
cool for the average of cakes; there
should be just heat enough to make
the paper curl up little and go slight
ly brown at the edges, but not enough
to scorch it or make it smoke.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Bancroft PUDDING,

Cream four tablespoons butter and
one cup sugar and add one well
beaten egg. Sift one and one-half
CUBS -four with one-half teaspoon salt
and one teaspoon baking powder. Add
one-half cup of -four, to the first mix
ture, and beat thoroughly, then add
the rest of the flour anc one-half cup
of milk, alternately. Finally beat
one-quarter square chocolate into the
batter and bake 80 minutes in a mod
crate oven.
Sauce-Beat two eggs until very
light, Their add one cup of confec-
toners sugar and one cup of thick
cream Beat until the whole is the
consistency of whipped cream.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
GOLDFISH AND RICE TOGETHER
New Method of Preparing Meal That
Is Such Universal
FaVorite.

Prepare the rice by covering quar-
ter cupful with two cups cold water.
Put over the fire, stirring occasionally
while heating to prevent sticking.
Boil five minutes, drain on sieve and
rinse with cold water. This makes
the rice beautifully white and clear,
with the grains separate. Return to
the fire in double boiler, add one and
a quarter cups milk, and one cup salt
Goldfish, previously soaked over night.
Cook until the rice is nearly done and
the milk absorbed. Put in a baking
dishing, adding one-half cup white
sauce. Sprinkle with bread crumbs,
add bits of butter, and bake about 20
twenty minutes, or until brown on top
and well heated through. Make the
white sauce thus: Melt in a saucepan
one tablespoon butter, add one table
spoon flour; mix to smooth paste, add
gradually half cup milk.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
NEVER OUT OF SEASON
DESSERT OF cARAMELS ALWAYS
IN ORDER.
Standby of the Hostess Is This Deli
cious Confection-Many Methods
of Serving 1t Have Been Put
on Record.

Caramel Ia one of the delicious des-
sert f1avors that are easy to prepare
regardless of the season. For the rea-
son caramel desserts are standbys win
ter and summer alike. A caramel
cake can be as easily made when the
markets are empty as when they are
full. Here is recipe for caramel
cake: Mix two cupfuls of butter until
they are creamy, Sift three cupfuls
of flour with three teaspoonfuls OF oak-
ing powder and add this, alternately
with q cupful of vanilla, and add the
stiffly beaten whites of four eggs.
Bake the batter in layers and ELL with
caramel filling, made in this way: MIX
two cupfuls of brown sugar with cup
full of cream and add a teaspoonful OF
butter. Cook for three-quarters OF an
hour. When it is partly cool add two
teaspoonfuls Of vanilla.
This is another caramel filling: Boil
three cupfuls Of brown sugar, half
cupful of condensed milk, quarter OF
a cupful of water and tablespoonful
Of butter for five minutes. Then take
from the fire, add a teaspoonful OF
vanilla and beat until it thickens. ADD
three-uuarters of a cupful of chopped
pecan nut meats.
Cream caramel sauce is made by
browning two rounded tablespoonfuls
of granulated sugar and adding cup
full of cream to it, then stirring and
cooking slowly until it is creamy.
Caramel Bavarian cream is made in
this way: Put two tablespoonful OF
granulated sugar in a saucepan and
brown it over a hot fire. Add pint
of cream to it, and crate and add the
rind of a big lemon. Heat the cream
until it has dissolved the caramel.
Beat the yolks of six eggs and SIX
tablespoonfuls of graduated sugar to-
gether and when it is creamy add IL
TO the hot cream. Cook it over
hot water until it is smooth and
thick. Add four tablespoonful OF
granulated gelatine which has been
dissolved and let the mixture cool.
When it is cool and is just beginning
to set whip in pint of stiffy whip
ped cream. Pour the mixture into
mold, chill and serve.
This is the way to make caramel
custard: Cook four tablespoonful OF
sugar until it is light brown. Pour
1t into a baking dish. Beat three eggs
with three tablespoonful of sugar.
Add a cupful and half of cream or
rich milk and teaspoonful OF vanilla.
Pour it into the baking dish on top or
the caramel Bake in a pan of water
until it is set Instead of cooking this
custard in a big dish, little of the
caramel can be put in each of half
a dozen custard cups, and the custard
mixture poured over it. Then they
can be baked, and when they are
done turned out on individual dishes.
Serve cold.
Here is recipe for caramel
mousse: Melt half cupful of sugar
until 1t is dark brown and add a
cupful of boiling water. Cook it slow
Iy for 12 minutes and then add to
1t a level tablespoonful Of graduated
gelatine which has been soaking till
it is soft. Cool the mixture and add
a pint Of thick cream. whip it stih.
and pack in a mold in ice and salt for
three hours.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
TIDY BUREAU DRAWER

A tidy top drawer is not an i'm
possibility, in spite of the fact that all
the little odds and ends of ones toll
cite are kept there to be easily got
at. But they are generally in ra-
Their stirred-up condition. To achieve
neatness, one woman took some very
thin boards and concerted her top
drawers. by their use, into compsrt-
ments to suit the various articles she
keeps in them, thus doing away with
many covered boxes and holders for
gloves and handkerchiefs. The Illus
tration shows a drawer divided thus
into compartments. If nice smooth
wood is not to be had for the purpose,
cardboard boxes, without covers, and
fastened into place by thumb-tacks.
or even pins, will insure the wished
for tidiness and convenience in select
ing the articles wanted.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Curried Eggs.

Fry little sliced onion in table
spoonful of butter. Stir into this a
tablespoonful of flour and one tea
spoonful of curry powder, or the latter
in quantity to taste. When we'll blend
ed, pour in one cup of hot water in
which a bouillon cube has been dis
solved (these cost five cents for two)
and stir until the sauce Is smooth and
thick. Next lay in four hard boiled
eggs cut into quarters or slices. Sea-
son with pepper and salt. When the
eggs are heated through. the dish Is
ready to serve.
incidentally, any of the above dishes
are nice as an after-theater lunch.
Delicatessen stores are open very
late, you know.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12

A young woman wearing what one
man called an x-ray skirt walked down
Fifth avenue, New York, in the sun
shiny part of this afternoon. Behind
her walked a middle aged man and
a woman evidently his wife. The wife
was looking in the shop windows. The
young woman had crossed Twenty
eighth street when one of those mys-
FERROUS accidents happened. The first
thing other pedestrians knew of 1t was
when the middle aged husband sprang
forward and touched the young WON
an on the shoulder, exclaiming: Par
don me. Miss. but you are losing some
money" The last thing one pedes-
trian knew of it was when the wife,
with some emphasis in her voice, was
beard asking: Cyrus, where did she
have that money and how did you
know about it so soon?"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
To Make Cloth Waternroof.

Take eight ounces of sugar of lead
eight ounces of powdered alum and
two and one-half gallons of lukewarm
water. Mix in a tub and let stand for
twenty-four hours. Stir thoroughly
when first mixed and occasionally for
the first hour, to dissolve the ingredi-
ents Take any garment of wooden or
cotton material, brush thoroughly and
let soak in this mixture for twenty
four hours. Take out, let drip until
almost dry, hang in the air until dry,
then press as usual. Water will not
penetrate garments thus treated, and
the fabric is not injured by this treat
ment in the slightest degree.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Baked Apple Dumplinas.

Pare and core six nice round ap-
pies. Put piece of butter and a tea
spoonful of sugar into each. Then
make a covering as follows: Take
four cups of -four. one. teaspoonful OF
salt, and four teaspoonfuls of baking
powder and stir thoroughly. Add a
piece of lard as large as duck egg.
Moisten with milk, pint, more or
less, according as the handling Of the
dough permits Work it quickly and
lightly. Form the dough into cup
shapes and in them place the apple,
drawing the edges together in the mid
die. Pierce all over with a fork and
bake in a quick oven about 20 min
utes. Serve hot with cream and sugar.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Time for His Reward.

The workman was engaged in exca-
waiting operations, l. e., he was dig
ging.
The wayfarer of the inquisitive turn
of mind stopped for moment to look
on.
my man." said the wayfarer at
length, what are you digging for?"
The workman looked up.
Money" he replied
Money!" calculated the amazed
wayfarer. And when do you expect
to strike it,"
Saturday" replied the workman.
and resumed operations.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Cornmeal Gems,

Two cups cornmeal, one cup flour,
one cup cold milk, three eggs, two
teaspoons melted butter, one teaspoon
salt, two teaspoons baking powder.
Put the cornmeal into bowl, add boil
ing milk. in which the butter has been
melted and beat we'll; add the cold
milk and well-beaten eggs and salt;
mix we'll together. Sift the baking
powder and flour, add slowly and mix
lightly. Have gem pans very hot and
well creased. This amount makes
two Dozen
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
candied Sweet Potatoes.

Method-Pare some even-slZed
sweet potatoes and cut lengthwise into
one-half-inch slices. Drop into hot wa
ter and boil ten minutes Drain, place
a layer in a fiat buttered baking pan,
season lightly with salt, pepper and a
sprinkling of sugar, dot with butter
and bake until tender ard golden
color. While several layers can be
baked in a pan, for the sake of keep
ing the slices whole, one layer in a
large pan is best.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Cocoanut Cake.

Here is a cocoanut cake sent to the
column some time ago by October"
which we like very much, and hope
some one will try it and report: One
cup sugar, two cups flour, one-half
cup milk, one cup cocoa soaked in
little milk, two eggs, two teaspoons
melted butter, one teaspoon cream
tartar, one-half teaspoon soda, one
teaspoon vanilla extract. Bake in a
moderate oven.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Chicen a la Boston.

One cup cold cooked chicken cut in
strips, three cold boiled potatoes, cut
In one-third inch slices, one truffle
cut in strips, three tablespoons but
ter, three tablespoons flour, one and
one-half cups scalded milk, salt and
pepper. Make a sauce of butter, flour
and milk. Add chicken, potatoes and
truffie, and as soon as heated add
seasoning.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Rrown SUGAR Cookies.

One cup brown sugar. one cup but
ter Cor part beef drippings), creamed
together, one egg. one tablespoon
milk, two cups pastry flour, one
scant teaspoon baking powder. Keep
on ice over night and in the morning
they can be rolled as thin as wafer.
Cut with a doughnut or cookie cut
ter and watch carefully while baking,
as they scorch easily.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12

God gives to every man! as much as
he gives the f1owers-enough of earth
to grow in and enough of heaven to
grow into He gives to every man as
much as he gives the bird-enough of
earth to feed upon and enough of
heaven to fly in. This much he has
pledged to his children everywhere
Mark Guy Pearse.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Minht Not Look Well.

You inherited quite a nice little
fortune" said the lawyer.
Yes" replied the fortunate youth.
Il suppose you will pay lot of
your debts now"
L thought of it, but | concluded to
make no change in my manner of liv-
ing. I don't want to be accused Of
vulgar display."-Stray Stories.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Fried Celery.

Wash, scrape and cut celery into
three-inch pieces, dip in batter and
fry in deep hot fat. Serve with to-
mato sauce For the batter mix one
half cup of bread -four, one-fourth tea
spoon Of salt, few grains of pepper.
one-half cup milk and one egg we'll
beaten.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Frozen Apricots,

One can of apricots, two cups OF
granulated sugar, one pint of cream.
Cut up apricots, add sugar and one
quart of water. Let stand an hour.
Mix we'll to thoroughly dissolve the
sugar. Half freeze and add whipped
cream. Pack and let stand one hour
and a half or until firm. Strawber.
ries, pineapples, cherries and peaches
may be treated the same way.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
School COOKING.

Mrs. Burns-"Rose, what a kitchen;
every pot, pan and dish is soiled; the
table looks like the day after a cy-
clone! What have you been doing?"
Roosevelt, ma'am, the young ladies
are just after showing me how they
bile a pertator at their cooking
school,"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Aunt SaIlv's Puddind

Crumb any or all kinds of stale cake
quite fine Stir the white of an egg
with Just enough cold water to moisten
the crumbs, not allowing them to get
too soft. Press this mixture into a
well buttered mold, with a fitted COW
er; boil for one hour; turn out while
hot and eat with hard or vanilla
sauce.
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Plain Words,

Don't you think Twobble has a
lofty soul?"
mo. l think he has ten-cent soul
elevated on the stills of his own con-
ceit."
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Chocolate Douqhnuts.

One cup sugar, two eggs, butter
size of walnut, one cup sour milk. one
teaspoonfIl soda in milk. two tea
spoonfuls cocoa, one teaspoonful
vanilla, three cups flour, salt. Drop
from teaspoon into hot fat and roll IN
sugar white warm, if desired
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
As to Woman.

"Kipling says that woman is only
a woman. but good cigar is a
smoke"
THAT must be what is causing wo-
man to emulate the cigar. Have you
noticed her panatella shape?"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
The Result

He declared he burned with love
for Lucy"
What happened"
"Her father put him out"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Very Much So.

Have they the ground rent system
out where you are?"
Il should say so! Three earth
uuakes in six weeks"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Fine Test.

"Twobble is a fascinating fellow"
Indeed, he is! It's all can do to
keep from lending him money"
The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-12-12
Ruttered Eeets.

Boil beets the same as usual. When
done, peel and chop up with a knife.
put on lots of butter, pepper and salt
and a little sugar. Serve hot. Hope
some one will try this. They are fine
and a change from sliced heets.