davidaulloa/AmericanStories huggingface dataset:
The Dickinson press., 1913-11-22

Wonderful Bargains IN
Our SILK Department
The Seasons Newest Novelties as
well as Staples all must go al a big re-
duction.
40 inch Crepe Meteor in all lAA1Ai
the wanted shades, regular
$500 value, sale price -.
40 inch Brocaded Crepe, in NJ ~
blue and pink only, regular
$2.25s value, sale price,.
4o%inch Satin Nouveau, colors new blue,
brown, navy and cream,
regular $i.75 value, sale
price ...... s.... - :
40 inch Crepe DeChene, pink, maize,
peach and ivory, regular AlAR
y. g valve sale pries =: 10
~ inch Satin deluxe, the best AA-
81 90 Messakne on earth, all
scolors, sale price.
26 inch Brocaded Messaline, -
sPlenola range OF colors, reg
ular SI.25 value, sale price .....OOO
36inch BrocadedM essaline, ~
regular s'.75 value, sale S.49
price. ... ...... -. $500. -.
- inch Plain iTaffetas, both
light and dark colors. regular
BLOC value. sale price. ~
n inch China Silks, all colors, 40.
regular soc values sale price $3.50
1865. .:... x. /. 1890.
Kimona Silks, beautiful des 49,
signs, regular 7sc values, sale $3.50
H. inch Silk and Wool Poplins, colors
pink, pale blue, rose, tan and AA-
\ white nr;rs regular sI.3s values, s'ae
PGIlVCe s.s.s.s. !. n. 80.
Io per cent. discount on all other silks
rrthe department.
The Birmingham age-herald., 1913-06-29
hrce Recipes Wanted.

viii you kindly put in the Corner a
good recipe for a spicy hot catsup that will
stay scarlet in color, also for dill pickles
that Will stay hard? And sour kraut which
will keep all the year round? l have heard
of these recipes, but have found none OF
them. MRS F.. o. c."
For all three OF these directions | appeal
TO the Cornerites. Not that | have not good
directions for catsup. dill pickles, and sour
kraut, but that / would hesitate to give
with either the pickles or the sour kraut
the assurance that they would keep for a
year, white. so far the catsup Is con-
cefned, l know Of no direction for making
one which will remain scarlet A good
chill sauce or tomato ketchup is a fire dark
fed-but not scarlet. Can any of the Cor
nerites help me out on these? Please send
me only recipes you can vouch for positive
ly and that you have proved to be trust.
worthy.
The Birmingham age-herald., 1913-06-29

~ AM inclosing recipe for genuine
~ barbecue as / have made it for
years. 1t was given me by Swiss
woman who had studied French
cooking. The recipe you gave re-
Gently for home made vinegar is fine l
start it with a little mother from any
strong vinegar or little plain vinegar. 1t
can be started with piece of brown paper
smeared with molasses with little yeast
lin fact, anything which will start fer
mentaton If left long enough it will
make vinegar without any help, just as
cider will. l have had my vinegar analyzed
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 II 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 blind department in the public
library. The international Sunshine society
will supply all information in regard to it.
and indeed 20 anything pertaining to the
blind
One .1ore thing-a request. Can you
give me a recipe for Dutch or German rye
bread? A YANKEE HOUSEWIFE.
Your letter is so full of gifts that hardly
know for which to thank you first. The
bar-le-duc 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 whoesomeness 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 rejoiced the heart OF the corre-
spondent who asked for it. In view of all
this it seems little, indeed. to supply you
with the recipe you ask, and l hope the
following may met your need;
GERMAN RYE BREAD.-ln a quarter
cup OF lukewarm water. 20 which you have
put a small teaspoon of white sugar. dis
solve half yeast cake. Turn this into
wooden bread bowl, with a pint of luke
warm water. heaping teaspoon of salt.
and one of caraway seed. and two cups Of
rye -four 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 very stiff
dough. work 1t hard for ten minutes. let it
rise two hours more. and knead again-this
time on a Toured board. Put the loaves in
The Birmingham age-herald., 1913-06-29
Green Pea Croquettes.

Boil the peas tender in enough salted
water just to cover them. put through
the vegetable press, beat to a paste with
a tablespoon butter and two of flour. pep
per and salt to taste,sset 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 cold place or on the ice for
lalf an hour before frying them to a deli
cate brown in deep fat. Drain on brown
paper in a colander before sending to table.
For any of these dishes. peas which are
past their first youth and are turning a
little hard may be used Boil them until
tender and then mash them well.
The Birmingham age-herald., 1913-06-29

4 N no other country have ever visited
and l 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 %
cont always prepare them properly.
Cooking vegetables is like good many
other simple articles of cookery. Every
woman thinks she knows how to do them
and as result they are seldom well done
at how many tables do we have to eat half
cooked or overlooked vegetables, Ill drained
and watery, unseasoned or poorly seasoned,
the kindly fruits of the earth ruined in their
preparation
Even the woman who does understand
now to cook vegetables is very likely to drift
into the habit of monotony. | visit one
pace IN the spring when asparagus is in
season where l weary OF that delicious
vegetable because of the way in which 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 10 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 sauce vinaigrette? Why don't
We nave It shirred with eggs for breakfast
or in ambush in rolls for luncheon, or as a
soup at dinner? Any or all of these changes
would make us go back to asparagus and a
cream sauce or 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 a 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
and salt or served with carrots cut into dice
or in souffle. Yet have eaten peas cooked
in cream steadily for a month at time.
To assist in offering our families variety
which will endear TO them even more the
OLD time, familiar modes Of cooking give
few recipes today.
The Birmingham age-herald., 1913-06-29
Triumph in Housekeeping.

Ihere is doubtless much you could teach
me in the line of housekeeping but what
do am sure you would put o. X. to. My
underwear Is prepared after each wash as
for a bride-the lingerie ribbons which L
wash and iron myself going back fresh. All
clothes are mended from the basket and
put away in perfect order. Napkins are
sorted according to pattern and used in ro-
tation My big reserve drawer holds some
thing of every article. from hoor cloth to
guest toWels-even to an antisepticallY
washed guests brush and comb My tray
cling corner is ready for instant trlns.
from the little whisk broom TO new tooth
brushes and soap. Your guest room talk
warmed my heart, for mite holds even the
stamped envelopes and paper with new
pencil and memorandum book. Always
magazine, if an old one. which has turned
down corner at something good.
OF course this mental preparation IL al
lied to cleanliness Of body. l could NOT
stand some of the really dirty work but for
the white bathtub afterward and completa
change for afternoon. And always, alone or
with guests, sit at the able In state while
the blessed children clear away and
walt This in compliment to the man, OF
the house
Besides all this l keep up my music
so that | may accompany my college boys
friends when they sing, keep In touch with
many less fortunate than /, and spend nv
leisure in writingl ACr
A triumphant display of what system znr
mentality applied to housekeeping will do
for a wong and her family. have printed
only part of the letter. but much Of thar
/ have left unpublished Is stamped on !, :.
heart and has given me thrill Of joy and
gratitude which can only express feebly.
| hope that other wives and mothers may
be stirred to emulation OF the work of this
woman whose interests are so distributed
that she says her husband sometimes Gala
her his forty wives"
The Birmingham age-herald., 1913-06-29

baking powder and one tablespoon brown
sugar; add sufficient water to make bat
ter Beat but lightly and bake on hot
griddle. Serve with cane syrup
"MRs. M. V. b"
Thank you for the recipes ! am sorry [
cannot answer the request you make on the
first page of your letter, but l have to re-
fuse absolutely to give medical advice in
the Corner | advise you to consult your
doctor about the childs trouble and get
ir this WaV "a remedy
The Birmingham age-herald., 1913-06-29
Things Made of Outing Flannel.

Here are three useful things to be made
out of gray outing flannel: l. Holders TOT
hot dishes. Make these OF gray outing iian-
mel 6x4 inches. padded with layers OF cotton
or tops Of stockings, tackled like 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 thet oblong in
shape and open at the top to fit over any old
broom with a piece of tape sewed around
the top, with two loose ends left to tie. Ihis
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 be made from the
scraps left over from 1le fashioning of the
above articles. BY using these bags ball
biueing VIII never streak.
- have learned to wash curtains without
rubbing and this is they way did it: Ny
experience was with the sheerest OF win
dow curtains, l 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 piece of parattin the size OF a
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 a
blueing water, stretched them out to dry
:. shape-and they were as good as new.
HOUSEKEEPER."
These are only few of the hints sent to
us by this friend, which l shall put in our
Corner from time to time They are SO good
thai l like to spread them out a little in
stead OF serving the whole feast at once.
4: 4:
Who viii Respond 10 Thiso
II saw in a recent paper that the su-
psrintendent of Sunday school in the pine
woods Of Florida has been abba to e>~->oks
to form a little library. r wouh> .,Ke to
make an appeal to the Corner through you
for few books for little Sunday school
called Cedar Grove. in the very heart of
the piny woods of Alabama. 1t would be
such a good thing ror the children. as
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. I think your Cor
ner is doing a wonderful work, and l 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 isgular use. which perhaps are hardly
opened from one year to the other. that you
could give away. Only the other day l
gathered up a quantity of volumes to send
to a home in which J am interested. and. al
though the box was Of a 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
The Birmingham age-herald., 1913-06-29
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 a
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 little chopped parsley
over them
The Birmingham age-herald., 1913-06-29
Green Pea SouMe.

Cook pin. of sheled peas until tender
or use an equal amount left over from a
meal. Mash them with two tablespoons
melted butter and add to three eggs beaten
light with 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
we'll Serve in the dish in which it was
cooked as soon as possible after taking it
from the oven
The Birmingham age-herald., 1913-06-29
Creamed Young Beets.

Do not cut off the bottom root. and leave
on an inch or SO of the stem above the beet
to prevent bleeding Cook until tender in
boiling salted water. Rub the skins off,
remove the tops and tails of the beets. and
slice them thin. Have ready in a double
boiler cup of cream or one of milk to
which you have added a tablespoon of but
The Birmingham age-herald., 1913-06-29
IMPORTANT NOTICE

BECAUSE Of the enormous number Of
Il letters sentto the department. ! must ask
contributors 10 limit their communications to
100 uords. except in cases Of formulas or
recipes which require greater space. ! oant
all my correspondents 10 have shouting in
Tic Corner, and il my request in this respect
is complied Nth il uiR be possible TO print
many more letters.
Attention is called to The fact that Marion
Harland cannot receive money for patterns.
as she has no connection uih any department
that sells them. Marion Hulanl.
The Birmingham age-herald., 1913-06-29
Creoned Carrots.

Boil young carrots until tender in salted
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 few minutes, season to taste
and servo.
The Birmingham age-herald., 1913-06-29

sugar. moistening with boiling water, beat
hard for few minutes and put the vessel
containing it in a saucepan of water which
is at a hard boil Stir until scalding hot
put in teaspoonful cornstarch moistened
with cold water, boil up once, add glass
of good brandy, and remove from the fire
If you wish it still thinner than this use
half the cornstarch called for or omit it
entirely,
The Birmingham age-herald., 1913-06-29

chair to give to this sufferer? His home Ia
In Clinton, Ia, a few hours from Chicago.
and hope most earnestly that | shall soon
have an appeal for his address from some
one who will not only be able to give the
chair but to pay for its transportation.
The Birmingham age-herald., 1913-06-29
MARION HARLAND'S HELPING HAND

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 Birmingham age-herald., 1913-06-29
Carrots NTH Butler.

Prepare the carrots as diI ected in the
preceding recipe, but instead of serving
them in white sauce, dress them with but
ter, pepper. and salt and a tablespoon of
finely minced parsley.
The Birmingham age-herald., 1913-06-29
Another Confusion.

Another Confusion
Mrs. X. T. writes asking for bits of
trimming. / should like to send her all 1
accumulate from time to time. as well as
remnants and garments to be utilized for
children. l shall watch the Corner for
x It's address and respond. j. e. 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 well as her initials
we might have been able to put her in touch
with the person she wishes to help. As it
The Birmingham age-herald., 1913-06-29
Invalid Needs Wheel Chair

" Is there any kind person who has an
invalid's wheel chair that is not needed nd
will give 1t to a sick person that has NOT
means and has not been able to walk ir
ten years? l lost the use of my legs and
a right arm and eye through an injury to
the spine received in a fall from an engine.
I am never able to get out of doors. II
anyone wishes references as to my honesty
and truthfulness 1 will be glad to supply
them. A. w. l."
Crippled. MANNED. half blind. and con-
fined to the house for lack of wheel chair!
Isn't there someone who has discarded
The Birmingham age-herald., 1913-06-29
ScaILoped Squash.

Wash and pare two large or three small
summer squashes. cut them into pieces
about an inch square, put over the fire in
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 Birmingham age-herald., 1913-06-29
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 l have had fine success with
your recipe for the pudding, but prefer the
thin, dark colored sauce, which l do not
know how to make. MRS. S. P'
l 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 usages of good hotels I"
l must own that have never seen sauce
of any sort served with mince pie. l hope
the following may be the kind you like.
BRANDY SAUCE--Work two table
spoonfuls butter into two cupfuls powdered
The Birmingham age-herald., 1913-06-29
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 a cup
of milk two beaten eggs. and five table,
spoons of flour which you have sifted with
The Birmingham age-herald., 1913-06-29

delight to the hearts of the little ones-and
the big ones, too-down in Alabama? |
don't wish to do anything to lessen the re-
sponse to the first appeal-that made by our
Florida correspondent-but l am sure that
among us we have books enough for both!
| hold the address OF both.
The Birmingham age-herald., 1913-06-29
Green Corn Omelet.

Beat four eggs light, stir into them three
tablespoons milk and teaspoon melted
butter and turn into 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 Birmingham age-herald., 1913-06-29
Saporv Onions.

After you have boiled peeled young onions
until tender, drain them and pour ovel
them a cupful OF good stock, and simmer in
this for ten minutes Take out the onions
with a 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 a teaspoon kitchen bouquet
and one of good catsup, with salt and pep
per to taste, and pour over the onions.
The Birmingham age-herald., 1913-06-29

a teaspoon of baking powder; whip well and
bake on a griddle as you would pancakes of
any kind. A soap stone griddle is the best
always.
The Birmingham age-herald., 1913-06-29
z21ACa ~G5UZz ZIeVa1pG G9lN0WAHIz

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
as directed in recipe for green pea pan
cakes.
The Birmingham age-herald., 1913-06-29
4 Good Cafe Recipe.

oOOU NCCIDC.
L 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
whipped whites last of all Bake 30
minutes. The more you beat this cake the
better it is. The following is the way 1
make quick buckwheat' cakes Sift dry
one pint buckwheat flour and two teaspoons
The Birmingham age-herald., 1913-06-29

is we cannot bring them together until we
are enlightened as to the address. | am
sorry, for this is a generous offer and
would be a great help
The Birmingham age-herald., 1913-06-29

ter and put the beets in this. Rub together
tablespoon each of flour and butter. stir
1t into the cream, add pepper, salt and a
teaspoon sugar; simmer until the sauce
thickens and serve
The Birmingham age-herald., 1913-06-29
Another Sunday School Need.

% Please send me the teachers Bible Of
fered by kind friend, as / can use it in the
Sunday school. X NJ"
Another Sunday school need am sorry
to say that the teachers Bible asked for
had been given away before this appllca-
ton was received. but print it in the hone
there may be another copy looking for an
owner to whom it will be a help and com
fort l shall keep X. NJ IS address on file
in the hope of having a speedy use for it.
The Birmingham age-herald., 1913-06-29

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 stiff froth.
Turn into buttered pudding dish and bake
for half an hour. covered; uncover and
brown. Send to table a once before the
pudding falls.
The Birmingham age-herald., 1913-06-29

together in a saucepan, cooking until they
bubble, turn in cup of gravy or of we'll
seasoned soup or stock. stir until smooth;
season with salt and pepper and few drops
of onion juice; drain the beans and let them
lie in the gravy for five minutes before
sending TO table.
The Birmingham age-herald., 1913-06-29
Green Corn 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 Birmingham age-herald., 1913-06-29
Green Corn Pancakes.

Beat together a cup OF milk, an egg,
whipped light before 1t goes into the milk.
a tablespoon of melted butter salt to taste.
The Birmingham age-herald., 1913-06-29
String Beans in Cfapu.

Cut the strings from the beans ale1ai.y,
using sharp knife and pairing off enough
to make sure that there are no strings left
on, then cut into inch lengths and boil in
salted water until tender. Mix a table
spoonful each of butter and Drowned flour