davidaulloa/AmericanStories huggingface dataset:
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
Putting Half the Game
of Golf, Says Expert

won more open championship than
any other profsssi6nal thus far In
American 0olnng annals. he spoke with
Walter Travis used 70 advis. .ha. tn.
ball b nh we'll down except on iumpy
green's. whore the blow should bs aimed
slightly higher. Judgment In control
o. strength 10 what makes putting 20
dimoult. Almost any one possessed of
strength can learn TO hit Q bail power.
fully and cleanly. but graduating that
strength 10 An Infinitely harder PROPOSE
don. For that reason you seldom see
. young player WHOSE short game COM
pafos with his wood and brassy strokes.
0stting the bah down In . straight
line. which mae snths Of the time flls
the bill. might b. acquired BY almost
anybody In . little time. There 10 20
much diffsrence. however. between the
strength Of psrsons. their bodily and
mental control. especially whom brought
into requisition tossthsr. that putting
brings IN :ts train no end OF confusion.
The hrSt thing necessary for satiafac-
tory results 70 the position Of the body
and the distribution OF IL weight on
the legs. technically dsnominatsd -
stance.
Almost - many positions are adopted
- tAsre - players. John McDsrmott.
twice open champion. in giving lessons
attempts to eonlans the motion - com-
pletely % <As wrises - possible. On
very short puts the wrists should b
wsil-nigh rigid. OF COURSE the arms
cannot remain stationary. but their
movement - to be sharply restricted.
Looking too frequently from the ball 10
70 the hole 10 . fruitful cause Of trou-
bic. % after one glance or not moro
than two Il % begt 70 follow ons's
original estimate and Aink only Of the
nicely Of the blow that must b TN.
parted.
The distance Of withdrAwing the club
from the bali should Be 20 sharply
restricted a. to prevspt any unsteady
motion. Willie Smith. the most graco-
full Of all professionais and once ma
tional open title holder, used TO srip
HE puttsr handle ct the tips Of right
hand fingers, With the thumb pointing
down the shaft. Then With the Ieft
hand the thumb b placsd directly in the
palm Of the right hand. extending down
the shaft. the ieft forsAnser st the
same time ovsrr1dinS the right Attia
fngsr.
SUCH an arranssmsnt enables both
wrists 10 cot almost - Q UNIT TAs
left hand by suoh asrangsmsnt
strengthens the right. hut 10 subordi-
mated IN IT, motions. OF eourDA thsss
few suggestions hardly more than
scratch the surface Of the putting cues.
ton. yet they cover the cardinal prin.
ciplss and can be easily understood
without diagrams II ons will rsrsad
them two o. three dimes.
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
Second Lesson in Sport of the
Links for Evening .
World Readers.

Something was said ON this pass .
couple q weeks ago about driving.
otherwise denoSn1nated - the long
same n Golf. While ohronoiogicauy
sppnoachanS Sands next In order II 10
advisable to spsak hrst OF putting.
which has won fAr more matches than
skill from the tee and we'll executed
second shots. Few - holes rounds are
completed With An average Of LEES than
Two STROKES on each green. which
means At least - shots out q . total
Of % or . little more required tor the
average course.
In short judging from ne nsxnbee Of
strokes. putting 10 about half the game.
Mental seAtes have much 70 DO With
putting. 20 golfers should study psy-
chology. The most sucosnsful puttsrs ere
sveelastinSly practising. most frequent
~ by themselves. Important - Il 10
70 school oos's ss,f on CUP sezpkss In
solitary oonf,nsmsnt upon taking up
the sport, competitive dsan along che
same line speedily becomes advisable
nsrA . side issue should always fur
nish additional incentive. That II.
something should b. at wager. The
principle 10 the same - In taxing .
walk. II ons 10 out on IN aimlsss
rambis Il does les good usually than
Il . person sAins the san3s amount Of
sxsroi0 In going to fetch something.
Most people. II they started putting In
company. would come against players
Of 20 much more experience that their
confidence would receive . severe
bump. without some degree Of CON-
ndencs no match was ever won.
The reason why one should start IN
competitive putting a. soon - possible
after gaining . tolsrable degree OF IA
ciiity 10 that II 10 infinitely harder to
get q bali down when you have to with
several DISTURBING spectators at hand.
The FIRST axiom TO be set DOWN II
Never up, never In" II 10 - old ~
the Scottish thistlss. Except whore Q
down hill putt would be necsesitated
By overrunninS the cup. II 10 Just a
easy to sink the bail from the far %
the near side Of the hole.
Aim confidently each time for the
HOLE the late Willie Andsrson used to
sey to the writer alo@g with several OF
the other injunctions slready laid down
In tf,is article. Inasmuch 40 Anderson
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
nerve, SKILL, H0RSEMANSHP
AND LONG TRAINING MAKE
] INTERNATIONAL POLO PLAYER

Must Have knowledge of Pony
Riding, Only Acquired by Years
of Experience.
Long Practice WIN Mauets
Necessary to Make Hard Shots
From Difficult Angles.
Great Nerve and Daring Needed
to Garry Ball Along While Going
at Express Speed.
Players Must Undergo Long
Periods of Training for Interua:
tional Matches.
Riders Develop and Train Their
Own Mounts to Get Best Results
in Games.
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
NEW YORK WOMEN GOLFERS
UMDISMAYED BY DEFEAT,

rhirtssn tired New York women solf.
srs LETT Boston and alishtsd from The
Boston express at the Grand Central
last night - he city clocks were striaR.
inG ne end Of Friday. June u NM
However. untouched BY superstition.
they attribute the defeat they rscsivsd
1t the hands Of Boston and Phiia0alDbia
entirely to the superior game Of thSlr
opponsnts. Undismaysd. they AZ goea6
to begin practice for the National Cham
pionship NEXT fall bright ana early
Monday.
On the frst three days Of nsxt week
they Will have four DAYS play. That IL
they are to have . two-dAy tournament
Monday and Tuesday ut Deal. . Neigh
borhood affair at Dnglewood Tuesday
ana . ons-day tournament ut Hseksn-
sack wednesday. A ons-dsy fixture at
FoG Hilis 10 also In prsparstioa. along
Win others.
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14

II was on the practise heid at Meadow
Breeds thst Fitspatrick separated him
~ leaS sae0Sh fyen his hsssss - ten
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
I1ustssr Jslas Outlaws.

pVTTSBUR0H. June N.-Elmsr Knst-
sss. ths local boy who hAs bssa on the
Brooklyn team for some time. has
sisnsd With the Pittsburgh Federal
League team. He refused to accept .
large reduction in salary submtttsd BY
Managsr Dahlsn on account of his hav-
ing isft the team last season to come
home because Of sickness In his family.
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
Western Eight Covers POUCH
keepsie Four-Mile Course IN
Close to.Record Time.

P0UoGucDDF0n. n. q. NJ ~.
Many swsrts new eaests tAa4 ~
University Of washington crSw ~ .
rood chance 70 win the BIG regatta hers
next Saturday. Ths orSw was sven .
time trial over the nm fovf-naiie ooAsoe
early last evening. and when they haA
finished Cosoh Hiram Con4boas maAe
The evening world. [volume] (New York, N.Y.) 1887-1931, 1913-06-14
MAJOR LEAGUE RECORDS
Complied by Expert George 1. Moreand.

Ansrteaa League Dsstang AvesAGe.
ten q aos 49, sAs r. % "a S:suSssc
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
HOW THE CHATTING DISH HELPS THE HOUSEKEEPER

dish, but there are some compounds for
which II is especially fitted. Egg dishes OF
any sort, savories of meat and eggs, or of
fish and eggs. or Of cold meat which can be
warmed up in a good sauce after you have
made this in the chatting dish; cheese in
some simpler form than the regulation
Welsh rabbit-there is no end to the things
you can cook on the table without much
preliminary labor. either Plan what You
mean 10 have, get the ingredients and ad-
juncts together. have everything you win
want at hand, so that you will neither have
10 leave your food to scorch or put out the
lamp while you search for a seasoning or
for a measuring cup, and then go ahead
The suggestions I give below will be of
help 10 you hope, but believe that they
will only be stimulus to you to devise
fresh dishes for yourself. Leftovers Of
nearly any kind can be worked into a good
dish by means of judicious seasoning and
wise mixing and Will be far more appetizing
than cold remnants. Put your wits to work
and see If you don't find your chatting dish a
veritable housekeepers friend.
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
Dishes Prepared Nth Eggs.

EGGS WITH BROWN BUTTER-Meit
three tablespoons of butter in the blazer,
cooking it until it is dark brown. If you
like the flavor of onion you may put eight
or ten drops of onion juice with the but
ter. Break as many eggs as you wish or
as the chating dish will hold, side by side,
putting each one in saucer by itself. so
that the yolk and the white may not mix
and sliding il from the saucer into the
blazer Dip the butter up with a spoon and
pour over the eggs. Just before you take
up the eggs. after they are set, add Il small
teaspoonful of vinegar to the sauce. sprinkle
the eggs with pepper and salt. and serve on
toast or crackers.
EGGS POACHED IN MILK-Heat cup
of milk in the chatting dish over hot water,
and when II is scalding slip eggs into II as
directed in the foregoing recipe bree king
each egg into a saucer. bGSte The eggs
with hot milk and cook until the whites are
set. Take them out carefully and Law OF
slices of hot buttered toast This may be
moist ened with little OF the milk in which
the eggs were cooked. An added touch Of
savoriness is given to this dish by spread
ing each piece of toast lightly with anchovy
paste When this is done use no salt on
the eggs.
FRICASSEED EGGS, FRY a half tea
spoon of minced onion in a tablespoon Of
butter in your blazer. stir into tnis table
spoon Of flour and pour upon 1t a cup Of
soup stock or gravy. Stir until this blends
with the butter and flour in a smooth sauce.
Have ready three or four eggs which you
have previously boiled hard, and cut into
quarters or into thick slices Lay them in
the gravy until they are heated, sprinkle
with pepper and salt. and serve with or
without toast or crackers.
FRICASSEED EGGS, II.-Cook butter
and flour together as directed in last recipe
and pour upon IL a cupful Of milk, stirring
until you have a smooth white sauce. Sea-
son this to taste with celery salt, plain
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27

other children and the family is poor. but
the mother is trying to- save a dime a week
towards getting the boy a new and more
comfortable chair. l have thought that
perhaps some one who reads the Corner
might have an unused wheeled chair and
would pass it on to this poor boy. 1 will
gladly do any correspondence relative to
shipping, etc. Mrs. J. H."
Another ore OF the appeals to which 1 am
sure Of a ready and gracious answer. Imay
say for the guidance of any kind friends
who are eager 10 offer the chair that will
mean comfort and convenience to the poor
cripple that his home is in CARRIER Mo-. so
that the would-be helpers may know how
far they Will have to send the gift. hope
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
Recipe for Tutti Frutti Cdke.

&C. send a good recipe in reply to the re-
quest for tutti frutti cake. 1t is much like
the famous Lady Baltimore cake and may
be made as follows:
use any good white cake recipe for
layers, making three rather thick or four
thin layers-square or oblong shapes slice
better than the round. Make white icing
Of two cupfuls Of sugar and the whites of
three eggs and about two-thirds Of cupful
Of water. Cook sugar and water in the
usual way for icing, taking care to have 1t
just right or the icing will be sticky and
run off the layers.
Before making the icing have prepared
a half pound Of seeded raisins cut In half,
a quarter of pound OF citron shredded
thin, cupful Of blanched almonds cut
small, and one cupful Of pecan meats, also
cut into little pieces. Flour the raisins and
citron lightly, mix with the nuts and stir
into the icing. Spread between the layers
and after spreading each layer sprinkle
generously with grated cocoanut
When you have put the layers together
cover the entire cake with filing and dash
cocoanut on the sides and top. Never mix
cocoanut in the icing, as it will soften 1t
too much. Be careful to have the icing well
cooked
Cake is better IL II stands overnight be-
fore cutting, in order that the filling may
become firm.
=" This is delicious filing The citron
may be omitted II you DO not like It. The
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
Recipe for Butterscotch Pie.

ct see q request by Mrs A. R B. for
butterscotch pie. Here is mine, which has
been pronounced delicious:
Two cupfuls sugar and two table.
spoonfuls butter. Let simmer until like
wax. watching carefully to avoid scorch-
ing Two cupfuls sweet milk, two table
.spoonfuls cornstarch, yolks of two eggs.
pinch of salt Mix these well. cook until
thick, add the waxlike sugar and butte,
viously' baked. Use whites of eggs for
meringue.
You also ask for suggestions for fruit
desserts. This one is simple. pleases the
eye. as well as the palate, and may be made
from any ripe or cooked fruit or berries.
Put the fruit through ricer or fruit press,
place in tall stemmed sherbet cups, heep
with slightly sweetened whipped cream.
Garnish with whole berries. candied cher
ries, or maraschino cherries. nut meats,
or whatever the fancy dictates. The fruit
should be well sweetened and thoroughly
chilled We are fond of canned peaches
thus disguised. MRS. GEORGE L.
+ am grateful not only for the recipes
but for the directness. accuracy. and clear
ness with which they are written. They
shall both be tried on my own table at
once, and know they WILL be good. The
second is an excellent suggestion and
moves me to add dish OF my own made by
chopping canned or preserved ginger fine.
putting 1t, chilled, into sherbet glasses,
and heaping with whipped cream as the
fruit dessert you give is heaped. For
garnish / use sometimes seeded raisins,
shreds of citron. or strips of candied fruits
Of any sort
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27

81 WOULD like directions for making
~ a good apple pie-just what kind Of
apples are best to use how much
sugar and If water is to be added.
/ have found no trouble with the
pastry. but there is something about the
way that apples cook up and also the
flavor that is not just what would like it
to be. Also can you give me some recipes
for making cabbage salad? And just how
to make dressing? Those have tried are
not nice enough to serve for company. At
this time of year, when fresh vegetables
are so high, it is gratifying to be able to
have a nice salad thai is not so expensive
as the vegetables that are out of season.
MRS. A g. S.
Apples differ so much that 1t is hard to
make q fixed rule. The better the apple, the
better the pie, usually. The finest have
ever eaten were made with Albemarie pip
pins which had to be cooked to save them.
Select well favored apples and do not put
water with them unless they are excep-
tionally dry. The sugar and the juice to-
gether should make enough moisture. Slice
your apples. sprinkle thickly with sugar.
and squeeze in a few drops Of lemon juice:
cover with a good crust with Sits In it for
steam escapes, and bake in a steady oven.
CABBAGE CREAM SALAD-wash your
cabbage, shred it with a sharp knife, and
drop the pieces into iced water. When
ready to serve. drain dry. sprinkle it lightly
with salt, and stir it into pint Of whipped
cream, turning and tossing until it is thor
oughly coated with the snowy froth. Sprin-
kle with pepper and salt and serve. Or
you may make a French dressing first of
three parts of oil to one Of vinegar, a tea
spoon Of salt and half as much pepper, and
toss the shredded cabbage in this before
mixing with the whipped cream. This is
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27

T~HE following comes to me from one
Of our constituency:
VIII you kindly tell me how to op-
crate a chatting dish? 1t was gift,
and as have never had any occasion
TO use one l am in utter ignorance regard
ing this. 1t is an ordinary IS dish. What
should ] use as fuel and must / not fill the
lower dish with water and how much? Any
information you can give me as to how to
put the fuel in and any other details will
certainly be appreciated. IGNORANT"
A chatting dish is easily managed and II
rightly handled is one of the greatest com
forts housekeeper can have The fuel for
1t is alcohol. The denatured variety an
swers perfectly and is much cheaper than
the grain alcohol Fill the lamp under the
chatting dish, doing this, as matter of
course, when the lamp is unlighted. The
lamp may either have an asbestos wick
protected by a wire netting, or there may be
an ordinary lamp wick in use. In the
former case pour in alcohol slowly until the
asbestos will take up no more; in the latter
fill the reservoir of the lamp to the brim
When using the dish have a metal or
the lamp. so that If it overfows the cloth
or the ia BILE will not be injured.
So much for the management Of the fuel
The upper pan of the chatting dish is called
a blazer and in il may be prepared any
article that is usually cooked in frying
pan and that requires quick. cookery. In
this case the hot water pan is not used.
but the blazer is set directly over the flame.
Those dishes containing milk and eggs or
which demand slow cooking or simmering
must he cooked over hot water. Fill the
lower pan about a third full and have the
water actually boiling when you put it in.
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
Some Ways 10 Serve Meats.

DREAMED FISH.-For this you may use
cold fish left over from dinner, canned fish.
such as salmon, crab flakes canned lobster
or shrimps. Salt cod is. also good, after it
has been soaked or had boiling water poured
over it after it is shredded. In any case
fake the fish up after you have removed
the bones. Make white sauce by cooking
together a tablespoonful each of butter
and flour until they reach the bubbling point,
pour in a cupful Of milk and stir until you
have smooth white sauce, add your fish
and season to taste with salt and pepper
When the fish is cooked through and smok-
ing hot. squeeze in the juice Of half lemon
and serve If you use canned fish try to let
it stand in a bowl for half an hour after
you take 1t from the can before you cook It
COLD MEAT WARMED OVER. l.
Cook together two tablespoons Of butter an6
The same amount Of current or other tart
fruit jelly until they melt and blend, and
Law in them slices of cold lamb veal, or
chicken: let them become hot through.
Season with salt and pepper and serve.
COLD MEAT WARMED OVER, p
Melt a tablespoon of butter in your blazer,
fry in it half a minced onion. pour in a cup
of stewed tomatoes, freed from Jumps and
seasoned to taste with salt, pepper. and
little sugar. Let this become smoking hot
and lay in it slices of cold beef or muttop
or veal and heat through. II needed, add
more salt and pepper and serve. This is
savory way Of heating any kind Of cold
meat.
CHEESE FONDU.-Melt a tablespoon Of
butter in the chafng dish over boiling wa
ter, add to it a cup of milk. in which you
have dissolved tiny pinch of soda, small
cup of fresh breadcrumbs and two cups OF
grated cheese. Add pepper and salt 70
taste, cook all together until smooth. add
two beaten eggs, and cook three minutes
longer. Serve on toast or crackers.
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27

parsley, pepper, and salt to taste, and at the
last moment tablespoon of grated cheese.
Serve at once, before the eggs have time to
break or curdle.
COLD MEAT AND EGGS.-For this you
can use any kind of cold meat you have IL
the house, slicing it and cutting it into dice;
don't chop 1t. II you use ham or other meat
that has fat with il, you will not require
much butter, but II the meat is lean you will
need a couple of tablespoons of butter
Season the meat with salt. pepper, and
onion juice If it is fresh meat; omit the
salt II IL is smoked or corned. Melt the
butter in the blazer Of the chafing dish, put
in the meat. and stir until it begins 10 crisp,
then turn in five or six beaten eggs, accord
ing to the number you wish to feed and the
amount of meat you have. For a cup Of
meat you will be able TO use half dozen
eggs. Cook until the eggs are thick stir
ring all the time that they may not scorch.
and serve at once.
While any kind of meat may be used in
this dish and will prove appetizing II well
seasoned, 1 know Of nothing quite SO
savory as ham which has been boiled and
allowed to cool.
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27

name ''tutti fruttf' means many or mixed
fruits. A pinch of tartaric or citric acid
improves the icing and makes it dry more
quickly. Lemon juice gives the necessary
acid, but makes the icing rather soft.
Lemon extract should be used with either
acid. About half a cocoarut will be re-
quired Mrs s. A. E.''
Thank you for this recipe, which differs
from any Of the many others that have
been sent in for tutti frutti cake. which, by
the way, literally translated from the
Italian, signifies all fruits. You do not state
how long the icing should boil, but suppose
It is until II spins thread as is the case
with other icings made by boiling. The sug-
gestion as to tartaric acid or citric acid
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
Help in Warm Weather.

During warm weather, when even a gas
stove heats the kitchen uncomfortably. the
chafng dish is a help to the housekeeper
and II means even more to the woman who
cooks by coal or wood and must have a
hot fire to prepare dish that she can make
ready over a few cents worth of alcohol
without becoming unpleasantly warm dur
ing the process-if she is the fortunate
owner of any sort Of a chatting dish The
handsome silver or brass or copper utensil
than the cheaper article, but the proof Of
the cooking is in the eating, after all, and
you won't quarre! with the plainness OF
your chafing dish when you see what good
food you can achieve with its help.
Don't make the mistake of thinking the
chatting dish has no real field of usefulness
except as a means for getting up midnight
suppers and making ready deadly cheese
compounds at unhal!owed hours. 1t is use
full for these purposes, but it's true worth
as the housekeepers friend is on warm
moons when you have let the kitchen fire go
down and feel the need of something appe-
tiZng for lunch, or on Sunday nights when
you don't want TO make a fire and yer
yearn for something more than a cold
supper
Nearly anything you could cook quickly
over stove can be managed with Chatting
The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-27
White Fudge Recipe Wanted.

II notice in your Corner a request for a
recipe for caramel pie. hope the following
may be of use:
"One cup of sour cream ,one cup OF sugar.
half a cup of chopped raisins, pinch os
soda. Put over the fire and cook until the
mixture is dark Make paste Of table
spoon of flour with little cold water and
stir into the caramel. Cook until It thickens;
flavor with vanilla and bake with top and
bottom crust.
Z" I would also like recipe for white fudge.
Mrs. A 8. c."
This direction differs somewhat from the
other recipes that have been printed in
these columns for caramel pie, and / am
glad to make room for 1t. l. am sorry can
not supply you with the recipe for white
fudge, but don't know it. If 1t is the same
as vanilla fudge 1 can give It to you, but
that Is brown, not white. Do any of our
housekeepers know the directions for the
CONNECTION?