davidaulloa/AmericanStories huggingface dataset:
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
CHINA GIVEN ESPECIAL CARE.
Simple Reason Why the Modern Ar
ticle Does Not Last as Long as
In the Oloen Days.

An idea is prevalent that modern
china is not as durable as the china
of our grandmothers' day. This con-
clusion is drawn by a comparison of
the fine old pieces whose color and
gold is still perfect, with the compar-
alive short life of modern sets. But
in arriving at the conclusion, we ought
also to consider the difference in the
care given by our grandmothers and
that of the modern housewife. No
careless servant was ever entrusted
with that precious old china; no
strong cleansers we're allowed to tar
nish its gold; and every slender ham
die was looked upon with especial
reverence. washing the china" was
a sort of household rite, very differ
emit from the ordinary washing of
dishes, One dear, stately old grand
mother of the old school with many
servants at her command, never al
lowed her finest china to leave the
dining-room. After It had been used,
she cheerfully tied on a big apron,
had water, cloth and the towels
brought IN, and IL was indeed priv
ilsge to watch her graceful, white
.bapdaa 4sk Of washing the
elsS n .itss4piS sxp- essed 1t.
alice MARGARET Ashton. in Todsy's
Magazine.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

be provided and suitable runways and
food. AS soon as the chicks arrive
they must be taken from the crate one
at a time. their bills dipped in water
and then put Immediately into a
warm brooder. II they are As hours
old they should be fed with hard boil
ed egg and dry bread crumbs. but care
must be taken not to give them sloppy
food or to oyerfeed at amy time, they
must have plenty of fresh water and
their runways and breeders must be
kept clean and dry.
On the other hand, if one is in the
poultry business for keeps there is
good profit in selling baby chicks
With two or three good incubators one
may hatch and sell several thousand
in a season with much less labor than
to raise them to maturity, and with
good profit. There is but little risk in
shipping chicks. They have been
known to have been shipped 1000
miles and to have arrived at their des-
tination pone the worse for their jour
ney.
Al lhaiS iAg hbih dhu May lnC ouDBAy
Of day old chicks never quite equals
the demand, and In Iuly and August
the business is fairly good. IN Sep
TENDER ana October Il again lncreasse
bat later thar thie ass would uf3 adj
/ t3io Is teo great ID northern states
In raising chicks TO be shipped great
care should be taken TO keep the
breeding stock strong and vigorous
They should be given plenty of fresh
air and exercise and their food should
be such as will produce bone and mus
Gle instead Of fat Run down stock
always produce weak chicks, and veal
chicks are an improbable investment
both to buyer and seller. 1t is moi
advisable to buy eggs from hatchers
who have mixed breeds and sell
named chicks.
A. good crate for shipping chick
may be made of a shallow box fiv,
inches deep by ~ wide and 80 long
Some chaff or sawdust may be put ii
the bottom and the crate lined will
burlap or some coarse meshed mate
rial to give the little fellows a foot
hold
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
jELLIED TONGUE FOR SUPPER
Should Stand Twelve Hours 6efors
Using, but Is Well Worth the
Time Consumed.

Jellied Tongue.-This is also nice
luncheon or cold supper dish. Boil
tongue tender, SO the skin will pull
of readily; cut 1t in thin slices and
arrange in mold lined with the slices
OF lemon in the bottom. Cover with
Jelly made Of one box of gelatin dis,
solved in cup of cold water Add a
quart of boiling water, less one cup,
the juice Of four lemons and two cups
OF sugar; stir until dissolved; strain
into the mold, and set away to hard
en-. This should stand 10 hours before
using.
Scotch Roll.-Remove the tough
skin from about five pounds of flank
of beef. With sharp knife cut the
meat from the thick part and lay 1t on
the thin, mix together two table
spoonfuls of salt, half a teaspoonful
pepper, one-eighth of teaspoonful Of
cloves and teaspoonful Of summer
savory. Sprinkle this over the meat
and then sprinkle on three tablespoons
fuls of vinegar. Roll up and tie with
Irvine and put away in cold place
for 10 hours. Then place in a stew
pan, cover with boiling water and sim
mer gently for three and half hours.
Mix four heaping tablespoons flour
with half a cup of cold water and
stir into the gravy. Season to taste
with salt and pepper and let simmer
for an hour longer. Serve hot or
cold.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
Roaat Apple ParfaIt.

Core eight large greening apples and
place them in baking pan. filling the
core cavities with paste made from
graduated sugar, half teaspoonful
each of ground cinnamon and grated
nutmeg, teaspoonful of lemon juice
and two tablespoonfuls of matted but
ter. Bake the apples until they are
very tender and rub through PURGE
sieve to remove the skins, Allow the
fruit pulp to become very cold, and
then fold in the whites of three eggs.
beaten until light and dry, and pint
of cream whipped solid. Taste to see
II more sugar is required, flavor with
wineglassful Of sherry and freeze to
smooth, firm consistency. This des-
sert may be served In any preferred
form, but it is very attractive packed
in small cases resembling rosy apples
(these may be purchased at any con-
fectioner's) and served in individual
portions, resting on lace paper doilies,
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

Cut in small pieces as much raw,
lean mutton as desired. Slice small
potatoes thin, peel large onions. In
a baking dish put layer of mutton.
sprinkle with onion, salt, pepper and
dots of butter. Butter may be omit
ted Cut bread in dice, dry in oven
and use for next layer, or use only po-
tatoes. Fill the dish with layers, MAX
ing the top one of bread. 1t is nice
to use bread only for the top. Onion
extract may be substituted for the
vegetable Turn over all one and one
half cups of hot water. Bake SLOWLY.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
THE DAY OLD CHICK INDUSTRY.
BY Elizabeth CLARK Hardy.

There is good money in the day old
the seller In going into the poultry
business the first lesson for the anna
teur tc learn is to make haste slowly,
instead of investing too much money
in an untried industry A woman may
raise a few hundred chickens on
small lot, without investing in an in
cubator and high priced eggs. 1t will
be much cheaper for her to buy day
old chicks. and in caring for them she
will learn some valuable lessons, and
gain fair working knowledge Of
poultry business. In the spring there
will always be found advertisements
in the agricultural papers for the sale
of baby chickens, and these may be
bought with but little risk to the pur-
chaser for if any should die during
transportation the seller will always
replace them free Of cost.
The price Of day old chicks range
from to 20 cents, according to the
breed. 1t is not advisable to buy the
cheapest grade as they usually come
from weak parent stock, and inferior
chicks are Improbable to raise wheth'
er they come from the hatcheries OF
are Matched at home. But 1t is much
safer and cheaper to buy day old
chicks from reliable dealer than to
buy eggs for Matching, as in buying
chicks you get guarantee of safe ar
rival and full count, while In buying
eggs you have to take your chances
and sometimes they are disappoint
| ing.
In starting in with day old chicks
one must, of course, understand some
thing about their care and feeding oil
things will go wrong, but until one
has had some experience with an in
cubator things are likely to &c
wrong, which is still more expensive
and chick in the hand is worth two
eggs in the incubator.
OF course when chicks have beer
ordered preparation for their care
must be made. Warm breeders mus
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

There is no better way of using
sour milk than in making a spoon
bread after this recipe: Break an egg
into two cupfuls of sour milk and then
sift into the mixture a generous cupful
of white cornmeal, half a teaspoonful
of salt and half a teaspoonful of soda;
beat this mixture thoroughly. Grease
a pan or dish holding about a quart
and put it on the stove till it is very
hot; then pour the batter into 1t and
bake till delicate brown in a hot
oven. This will take about a quar-
ter Of an hour Serve Immediately.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

1t is not absolutely necessary to
test the eggs, but 1t is best to do SO.
usually test eggs after the morning
of the eighteenth day. The chick is
full formed by this time; the eggs do
not need turning.
Do not open the egg chamber after
the chicks begin to pip the shell. This
rule is not invariable, but the only ex-
ception is to take out the chicks when
very good hatch is secured and
they crowd TO the light in the door.
Then open the door, roll the chicks
out into basket and close the door
as soon as possible.
Don't try to help chick out of the
shell. If it cannot get out without
help 1t is not worth saving.
Don't worry If the chicks gasp and
struggle for breath. This is natures
way of opening up the lungs and Civ.
ing the chickens strength.
Don't worry about the machine. II
the temperature the first week is be
tween 101 and l03 degrees it is good
enough only try to keep it about 1903
1t will not hurt anything If the TEN
perature happens to run down to 81
degrees some night.
DcNf be alarmed Il the tempera
tts up to as high as los degrees
hour or SO Simply take tht
sggs OH and let thsAlNysSl al i Sn.s.l,
The ree'Hato eai4lSgs. liza very goos
hatch Is coming of the teinperaturI
viii Iis E the last week.
In wabrm weather j have often takei
the Land p away from the machine dur
ing the middle of the day. At thil
time the animal heat of the chick
tends t,b increase the temperature AM
1O4 degrees is common.
Be sure to get perfectly fresh egg
from healthy hens. Use only the hes
grade Of oil. Fill and trim the LAM
in the afternoon rather than in tn
morning and do this every day.
Do not trim the lamp wick witt
scissors, but gently rub the charre,
part off SO as to give an even, broa
flame.
If these directions are followed
good hatch may be anticipated. The
are based on an experience reachin
back to about 1884.
Copyright, 1913. by C. NJ. Shultz.)
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

Take two pounds of rump, flank or
neck beef, trim off rough edges, wipe
off with damp cloth and place in a
deep dish, Add sliced onion, car
rot, turnip and slice of fat salt
pork; add one cup water, one tea
spoonful salt, one-half teaspoon pep
per, cover tightly, place in n moderate
oven three hours. Place meat on plat
ter, add one-fourth cup tomato cat
sup, one-half teaspoon mustard to the
Drowned juices in the dish, pour over
the meat; serve with boiled macaroni
e. Morrison.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
CHEAP CUTS OF MEAT
PALATA5LE AND NUTRITIOUS, IF
ONLY PROPERLY PREPARED.
Some Directions Here by Which the
Good Cook May Easily Cut Down
the Cost of Living Without
Impairlne Menu.

Meat may be rather tough and Of
coarse fiber and yet contain more
actual food value than cuts that are
more tender and much higher in price.
But on account of the tougher fiber,
Ignorance or carelessness on the part
of the cook and the deplorable habit
Of swallowing food much after the
manner of the reptiles we find these
parts of the animal more difficult to
digest and therefore condemn them.
The good cook, however, will give the
preference to the so-called cheaper
cuts and parts of meats, as she knows
that with them she can develop e
variety of fiavors that will charm the
taste at each separate meal even
though the same kind of meat be
served.
Meat Loaves and Molds-These,
when skilfully prepared, are delicious
and served hot with a good gravy or
sauce are preferred by many to a
roast joint, and when sliced cold are
far more tasy than roast that has
had its juices dried up and the flavor
dissipated.
Veal Loaf No. Chop three and a
half pounds of raw veal very fine, u.s.
ing a wooden bowl and chopping knife
as the meat chopper does not answer
so well for raw meat Add slice of
salt pork and chop with the veal, six
crackers, rolled fine, or the same
quantity Of bread crumbs; a piece of
hut cf1 nf
powdered sage or other savory to suit
the taste and two beaten eggs. Mix
all thoroughly together and pack
tightly in deep oblong tin, well but
tered. Pour some melted butter over
the top. cover with more crumbs, and
put another tin, or buttered paper,
over the top. Bake two hours in
moderately hot roasting oven. I'm
cover and bake the top brown. This
may be served hot or cold, cut in
slices.
Veal Loaf No. 2-Take any pieces
of cold cooked veal; pound of fresh
pork and chop very fine. Add kitch-
en- spoonful of bread crumbs, little
minced parsley, large onion minced
fine, salt and pepper to taste, dash
of cayenne, and half a cup of cream
or milk. Mix thoroughly and pack
closely in buttered bread pan. Lay
bay leaf and large slice of fat salt
pork on top and bake about forty-fve
minutes. If served hot, make to-
mato or mushroom sauce 70 serve
with it, A brown sauce made OF a
few slices of calf liver cried nicely
and calf's kidney coo ii,,- y.
as chicken gihiet ~
sauce to serve Nitd zeal loaf OF
j croquettes
Marbled yeal-Take any piece Of
cold cooked veal; season to taste and
pound in mortar or in chopping bowl
with wooden potato masher. Moisten
with little worcestershire sauce or
tomato catsup Skin a cold boiled
Calls tongue, cut up and pound to a
paste, and add large tablespoonful
of butter. or enough to make soft
paste. Pack in alternate layers In a
crock; press down solid and pour
clarified butter over the top. This is
good to slice down for luncheon or
Sunday night supper.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18

Boil one 15-cent veal shank with one
onion, one Glove, one-half bay leaf and
plenty of salt and pepper until the
meat drops to pieces and little liquid
is left. Take out all the gristle and
bone and mince. Put into bread tin
lined with oiled paper. with one sliced
cold hard-boiled egg and a little
chopped parsley on the bottom. and
press the meat down firmly, Pour
over 1t Just enough liquid to cover.
Let 1t stand two hours, turn ont aud
alice.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
Cooking veqetables.

When cooking vegetables remem-
Der that all vegetables which grow
above ground should be put into boil
ing water, and all which grow under
ground in cold water-with the ex-
ceptinn of new potatoes.
Delaware City press. (Delaware City, Del.) 1913-19??, 1913-04-18
40 1GS9E MI eAaE re roo @q0z420ae-


N incubator keeps on work
ing as long as 1t is prop
erly attended to. While the
hen often concludes to
quit. Anyone who has had
much experience Matching
with hens and with incuba-
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
Directors Of Maze Sign Co.
at Toledo, Ohio, Vote to
Build Plant Here.
ACTION COMES AS SURPRISE

A telegram from Toledo, Ohio, an
nounces that the Maze Sign company
Of that city has decided to remove its
plant to Kenosha at once The decision
to remove the plant to Kenosha is said
to have been reached at a meeting Of
the directors held on Friday at the
Ohio city So far as can be learned no
one in Kenosha has had anything to do
with the location of the plant in Ke-
nosha and the Maze company has been
attracted to the city by the superior
advantages of Kenosha as almanufac-
turing and distributing center. The
location of the new plant has not been
made known.
The company at the present time en-
ploys fifty expert sign painters and
it is said that these men will remain
with the company and remove their
families from Toledo to Kenosha just
as soon as plant has been construct
ed. The company is employed in the
manufacture of large signs to be set
up along railway tracks and it is said
to have monthly pay roll of $4,000
The company had planned to locate
in Waukegan and to this end a lease
of the old Cyclone Fence plant in that
city had been offered it. On Friday
afternoon the Waukegan boosters were
notified that the lease would not be
accepted as the company had planned
to move to Kenosha. The company has
for some time been doing business with
several large Kenosha concerns and on
account of this business it was attract
ed to locate its plant here.
The plant will be a notable addition
to the manufacturing interests of Ke-
nosha and it is probable that all the
facts in regrd to the proposed location
of the new plant will be given out
within the next few days.
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
ENTERTAIN BIBLE CLASS.
Young Women's Bible Glass of Park
Ave, M. E. Church Entertained.

Mr.. and Mrs. E. L. Grant entertain
ed the Young Women's Bible class of
the Park Ave. Methodist church at
their residence on Prairie avenue, last
evening. There were forty-fve young
ladies present, also Rev. and Mrs. Peter
F. Stair. The occasion was taken adj
vantage of to honor three of the young
ladies of the company who are soon to
become brides. These young women,
Miss Ruby Tillotson, Miss Ethel How
land and Miss Laura Williams, were
compelled to enter a contest, an at
tempt to boil water in tin cup over
a candle, to determine which is the
best housekeeper. Miss Williams prov
ed to be the winner. The brides-to-be
were each presented with wedding
album from the class. The Bible class
voted this to be one of the most de-
Hghtful occasions in the history of the
class.
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
MET SEVERE INJURIES.
Eugene O'Hare of Bristol Injured near
the North Western Station Friday.

Eugene O'Hare, well known resident
of Bristol, met with severe injuries
near the North Western station on Fri
day afternoon just after four O'Clock
when he fell from a wagon suffering a
fracture of the right leg just above the
knee. O'Hare was driving a team and
q train was backing up on one of the
switch tracks crossing Pearl street.
Believing that the train was about to
strike the wagon O'Hare jumped off,
The horses cleared the track and the
train just touched the rear end of the
wagon. He was taken to the Kenosha
hospital and DR.. Palm was called to re-
duce the fracture. He will probably
be laid up for many weeks as result
of the accident
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
Farmers Ready to Put Hun
dreds Of Thanksgiving
Birds on the Market.
PRICE AS HIGH AS LAST YEAR

The market is expected to be literal
ly flooded with turkeys next week.
Dealers claim that turkeys are more
plentiful in the markets this year
than for many years past.
There were 1876 car loads Of turkeys
shipped to New York last week from
all parts Of the country, which is an in
dication that the birds are plentiful
According to those who have visited
South Water street, Chicago, recently
commission men are soliciting orders
from every prospective buyer and
claiming they are prepared to supply
all demands.
Farmers who have raised them for
Thanksgiving trade and will undoubt-
edly get top notch prices as the house
wives are willing to pay more for a
fresh farm turkey than for one killed
and kept in cold storage.
Good turkeys will probably sell for
rs cents pound in Kenosha at retail
this year. = said one meat market pro-
pTleIOT tHlS morning. we nave had
many inquiries from farmers. We will
try and supply our customers with birds
right off the farm. Our orders to them
are to hold the birds until few days
before Thanksgiving and we will then
give the best price in the market.
Birds will not be scarce but they will
be as high as they were last year. The
Chicago dealers have large stock but
they can sell them as the turkey is. be-
coming more popular each year. Farm
ers read the market quotations and
they want as much as the wholesalers
and in most instances a little more.
Ducks and geese as well as chickens
will be here in abundance. The sea
son has been favorable to turkey rails
ing. The old saying that the grass
hopper makes the turkey holds good
this year. Young birds are delicate
and they grow much better when the
weather is dry and grasshoppers and
bugs are plentiful. The dry season
was at the right time for young tur-
keys last summer and they are not
only numerous but big and fat. !,
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
BUY UP BALL PARK.
North Side Grounds to be Added to
Grounds of the Gillett School.

Announcement has been made that
the members of the board Of educa-
ton have made contract for the pur-
chase of the north side ball park and
within a short time this old pleasure
field which has been the scene of many
exciting athletic events will become a
part of the grounds Of the Gillett
school. The price agreed on for the
large piece of property is $4,000. The
ground is good buy for the city as it
is certain that in the no distant future
plans will have to be made for larger
school building in the north portion of
the city and with this large tract of
land connected with the GilIett school
grounds the board viii have one Of the
best available sites in that section of
the city. In the meantime the grounds
will be available as play ground for
the children of the north end school.
It is probable that the board will per-
nit the use of the grounds as an
athletic field.
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20
HONOR BOB LEITz.
Well Known N. w. Conductor Named
President of B. of r. e.

Robert Leitz, a conductor on the
Milwaukee division of the Chicago and
Northwestern Railway, widely known
in Kenosha, has been elected national
president of the Brotherhood Of All
Railroad Employees, a comparatively
new organization which is said I'd have
on its rolls about six thousand mem
bers, and includes in its roster officials
as well as men in the ranks on all the
large systems in the United States.
GENIAL Bob Leitz, as he is known
among travellers and his fellow c0nduc-
tors, is one of the figures in blue uni
forms noted by the passenger because
OF his friendliness and good nature I'M
der all circumstances. He has hundreds
OF acquaintance along the line be-
tween Chicago and Kenosha, between
which cities lies his daily run. Mr..
Leitz has been conductor for thir-
teen years and he has been in the
service of the Northwestern railway
for twenty eight years. The Brother
hood of All Railway Employees is not
labor organization. 1t IS the work
ing out of plan whereby railroad men
comparatively insure themselves against
the peculiar hazards of their calling,
as well as against the disabling ills
that are the common lot of humanity
The brotherhood is said to be especial
~ strong on the North Western.
The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1913-11-20

The board of health of the town OF
Pleasant Prairie won the first round in
it's fight against the maintenance of
garbage dumps in that town and the
outcome Of this first case is fair in
dication of what may be expected in
all others that are begun on any rea-
sonable grounds. The parties respon-
sible will be given reasonable time IN
which to do away with Objectionable
conditions, failing which there will be
fines assessed in the municipal court so
long as the conditions complained of
are allowed to continue. Inasmuch as
the new board of health will not care
to lay itself open to any charges of
prosecuting any one in particular, it
is probable that every dump anywhere
in the town will be investigated by the
board and that the town will receive
such cleaning up as it never had be-
fore in its history.