davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1913-10-26
THE VALUE OF NUTS IN COOKERY.

In the recipe for nut and date sandwiches.
= sALTED NUT SANDWICHES
Chop salted nuts of any kind fine. mix
with half as much cream cheese, moisten
with cream or Dreamed butter until it will
spread smoothly. and put on thin slices st
white or whole wheat bread.
NUT AND CHICKEN SANDWICHES
To a cup OF the white meat of cold roast
or boiled chicken minced fine add a quarter
the quantity OF blanehed almonds or
blanched English walnuts, ground, soften
to paste with cream, season to taste with
salt and paprika or white pepper. and
spread on graham or white bread and but
ter cut thin.
CHESTNUT SALAD III
Boil, shell, and blanch large Spanish
chestnuts, and let them become perfectly
cold: arrange on leaves OF the hearts OF
lettuce In q bowl and pour over all good
French dressing.
CHESTNUT SALAD TIL
Shell and blanch your boiled chestnuts
and to a cup OF these put as much tart
apple peeled aud cut into dice, and like
quantity of celery. also diced. Serve on
lettuce with French or mayonnsise or
Eoou Doikeu dresbiuB.
NUT AND FRUIT SALAD.
Divide oranges into lobes removing the
white skin, and cut each lobe In half, peel
and seeu white grapes slice bananas. shell
and blanch English walnut kernels. and
put equal parts of each together on heart OF
lettuce leaves. Over all pour mayonnaise
dressing, just before serving. II you
choose you may substitute grapefruit for
the orange and may use apple instead OF
bananas Do not cut either apple or ba-
mana until the last moment before serv
ing, as they are likely to change color.
ITALIAN CHESTNUT PUDDING.
Boil a pound of large Italian chestnuts.
peel them and put through vegetable
press. Moisten them with a couple of table
spoons of sherry, after you have heaped
the powdery chestnuts in shallow dish.
Put whipped cream. a little sweetened.
over and around them. and garnish with
whole chestnuts or with maraschino cher
ries.
CHESTNUT PUDDING.
Beat four eggs light the yolks and whites
separately; to the beaten yolks add cup
of boiled chestnuts which you have put
through a vegetable press; add to this a
tablespoon of melted butter and two table,
spoons cracker crumbs. crushed very fine
one tablespoon sugar. two cups milk, a little
salt All the whipped whites. turn into
pudding dish and bake to a delicate brown.
Serve at once. as 1t soon falls. and eat it
with a liquid sauce, well sweetened and
Favored with sherry.
The Birmingham age-herald., 1913-10-26

~ the latter part Of October nearly all
TX nuts are at their best and the house,
Keeper who seeks variety. as well as
the one OF vegetarian principles.
strives to work them into her bill
of fare.
Much has been said for and against the
wholeson1eness OF nut diet Some of it's
advocates claim that nuts may take the
place OF meat In the menu. that they can
be eaten by every one, and should be an
essential part Of the commissariat So far
have they carried their theory that the
name of nutarians has been coined to
describe them. Like most enthusiasts, they
try to prove too much.
That nuts can be eaten Instead of meat by
some persons that there are those who find
them excellent in remedying constipation
and other digestive disorders, that often
they are less trying than sweets to the
gastric powers no open minded person will
deny. On the other hand. 1t is equally trus
that there are many stomachs which can
stand them not at all. OF only in small
amounts. that they often induce fiatulence
and intestinal discomfort. and that there
are even those TO whom nuts of any kind
are almost poisonous.
The only safe course to follow with
ie8hIu 70 tnenu Is 10 consult tne lnQlVlOual
taste and digestion. Ii you and your family
can eat nuts now is the time to get them at
their best Not only the native nuts are in
the market but the imported and domestl-
Gated Spanish or Italian chestnuts have
made their appearance and are valuable In
various ways. Those who can eat nuts
make a mistake II they do not have them on
the table often, In one form or another.
Best known to us are the salted or sugared
nuts. the boiled or roast chestnuts, and the
cracked wainuts, hickory nuts, or pecans,
and dried fruits.
Excellent as nuts are in these gulses this
is just beginning of what can be done with
them, either as dish by themselves or as
an addition to other preparations. They
are of value In cakes, in creams, and jellies
in conserves and marmalades as well as in
croquettes and in bread in sandwiches and
in salads. Make a study of what can be
done with them II you and your family are
fortunate enough to be able to eat them
and you will find their presence on the bill
Of fare Is almost always welcome.
MIXED NUT CRoQUETTEs.
Shell and chop wainuts, pecans, or hick-
ory nuts, or "a mixture OF ali three; put with
them an equal quantity or fine bread
crumbs, and mix with a white sauce as
directed in the preceding recipe. When
cold, shape into croquettes and let them
become cool and stiff before frying them.
These are good II garnishod with thin slices
of crisp bacon.
The Birmingham age-herald., 1913-10-26
Cheap Ear Trumpet.

II any one needing an ear trumpet does
not feel able to pay the price. and will try
the following simple way Of ma.-.ng one,
am sure he or she will find 1t almos IA not
quite as satisfactory as the more expensive
article: Buy yard of rubber tubing the
size used for gas drop light and a small
heet or piece Of celluloid. Cut from the
latter a four inch square and fold like a
small cornucopia. shape the large opening.
and sew the edges Of the fold with a few
stitches. Clip Off just enough OF the small
end to allow It to At snugly over the tu :;
take q stitch through each way to keep 1t
in place, and There you are!" The end
held at the ear needs no finish. A friend en-
tirely able to buy an ear trumpet prefers
this. She says she can wash 1t under the
faucet, and there is no special wire to lst.
I hope some one in need will try 1t and .e-
port on it to the Corner.
INTERESTED READER"
A similar suggestion APPEARED In the Cor
ner not long ago, when correspondent adj
-vised using a small tin funnel with the
rubber tubing. The celluloid horn would be
less weighty and more attractive. nd
would not rust from dampness. With I'm
terested Reader" hope some one may
The Birmingham age-herald., 1913-10-26

Either for boiled or drip coffee l allow
q full tablespoon of finely ground coffee
to cup of boiling water. If for breakfast
coffee the cup is the breakfast SIZE. IL for
after dinner coffee the size of the spoon
is the same. but the cup is the small. or
" demitasse - size.
When | make boiled coffee ! stir in the
shell and white OF an egg. with little
water with the ground coffee, pour on my
measured boiling water. bring 1t to boil,
and cook for ten or fifteen minutes. boil
Ing steadily, but not permitting 1t to boil
over. Then | throw In a little cold water
to check the boil suddenly. stand the coffee
Dot to one side so that it will settle. and
pour the coffee off carefully so as not to stir
up the grounds.
When make drip coffee pour the boiling
water slowly upon the ground coffee in
the percolator. and after it is drpped
through turn the water into heated ves
sci and then let 1t again drip through the
coffee grounds. The oftener the dripping
process is repeated the stronger the cof-
fee. Never let 1t boil in drip pot of any
sort. 4 always make the coffee with fresh
ly boiled water and do not let the coffee
stand after 1t Is made.
The Birmingham age-herald., 1913-10-26
Words of Old Song.

IL would appreciate it much If some OF
the Cornertes would supply the words OF
the song entitled The Gypsys Warning
Part of It goes:
Trust him not. o. gentle lady.
Though his voice be low and sweet.
For he only seeks TO win you.
Then to crush you at his feet.
"I would also like the words of verses
entitled, Guilty or Not Guilty. One verse
of it goes:
she stood at the bar Of Justice,
creature wan and wild:
In figure too young for a woman
In feature too old for q child
M. W ".
We have been so successful in procuring
through our constituency the words Of ole
songs and recitations that shall hope our
correspondent may receive those she de-
sires. hold her address and will give Il
on requesh
The Birmingham age-herald., 1913-10-26

aged woman for housekeeper. The family
consists of a woman. too old to take charge
of house. and son. They will make
moderate financial return to the right per-
son, and shewould have an excellent home.
L. l.. b.
Here Is a chance for such woman as
the correspondent describes. and l will
be happy 10 give the aooress of the writer
to any one VINO thinks she would like a
home ana to offer her work In partial ex-
cnanse Ior her services. References would
Do required on both SIDES. as matter Of
course.
The Birmingham age-herald., 1913-10-26
Bow Wants a Wheel.

+" I come to you reluctantly. knowing the
many calls made upon you. I have three
children. the eldest paralytic, the young
est boy of 10. unusually delicate. but
overambtious for his years, ever ready
to do errands for his mother. This is where
hesitate for I have already noticed the
constant call for the thing I want-a BIZ
cycle. If the supply Is not exhausted. will
some kind friend help this 10 year old
youngster? Any used wheel for boy
would be acceptable and I would gladly
pay transportation. including Grating.
MRS. I. W."
The demand for bicycles for men, women.
and children Is a steady one, as you inti-
mate. but l give place for your plea in the
hope there may somewhere be an unap-
propriated wheel for your boy. l trust IL
this should be the case 1t may not come
from too great distance. so that the trans
portation may not be a heavy tax upon
you.
The Birmingham age-herald., 1913-10-26

II are u nappy married couple
OA A so years of age, and, noticing
wv in the Corner how you have
aided in solving the problems
Of others, have decided to ask
your help in our case. We would be CRATE
fui If you could put us in touch with some
poor and deserving working girl who Is
struggling along in cheap boarding house
trying to make bo.n enus meet.
We would like to offer all the privileges
of our home to the right girl in return for
some of her time when not at her regular
employment. My work requires a good
deal of overtime and my wife is not strong,
having recently undergone an operation for
appendicitis. We find it advisable to have
some one who can be with my wife in the
evening and can aid in the housework.
We do not need servant and are not
able to hire one constantly anyhow. but
we thought that through you we might be
of help to some girl in leturn lor her COM
panionship and what little house work. Is
necessary evenings and mornings. We
prefer an orphan or a girl from the coun-
try tive were both country reared), who
Is perhaps ambitious for business career
in the city but finds the wa res of a begin
ner too low to permit of anything outside
a cheap boarding house existence. Also we
prefer q girl of German parentage and the
Protestant faith. We hope she would be
jolly. cheerful. honest. cleanly OF good
moral character. ambitious. sympathetic.
and patient. willing to be a companion to
my wife and assist in the housework. go
walking. shopping to the parks. movies"
and theaters. TO such girl we offer our
home. and we will treat her as sister and
give her all the help we can in a business
and social way. Reference would be fur
nished and required. M. e. X"
AS a matter of course cannot say what
would be the standard Of such girl as is
desired by Me-. K. and his wife. but on
reading this letter my own impression IL
he would probably be overrun with appli-
cants. The letter is Straightforward and
direct and should appeal to any one pos
sessed of like qualities. and the offer of
references and demand for them serve as
a guarantee of good faith on both sides.
can imagine tired. DISCOURAGED home-
sick girl considering such home as a taste
of paradise and eager to offer herself for
the position. hold the ad1~ees OF M e. X.
subject to demand, but I beg that only
those prepared to fulfill all conditions will
ask for it.
The Birmingham age-herald., 1913-10-26
Hon TO Maize Good Coffee.

please tell multitude Of small families
how to make a good pot of coffee. We
are prepared to send our percolator to the
scrap heap II you advise 1t. L. F. W."
am not at all prepared to advise It. On
the contrary. have drunk delicious coffee
made in q percolator. just as have had
good from half dozen different kinds
Of coffee pots. and have drunk boiled coffee
that was hard to beat by any other method
Of making.
To my mind the secret Of good coffee con-
sists in care In measuring. mixing, and
making. quite as much a. In the kind Of
coffee pot used. The trouble is often found
In a reckless putting together Of water
and coffee with generous confidence the
result will be all right. Only few days
ago veteran housekeeper told me bland
ly that she never measured the quantity of
coffee or Of water she used. !" just guess
at It," she said, and ceased to wonder
at her complaints Of Indifferent coffee.
The Birmingham age-herald., 1913-10-26
Requests Loan of Crutehes.

Gould you through your department.
borrow for me pair of crutches for
short time? 1 have met with an acci. mt
and may need them for some weeks. 1T
will be great benefit and kindness IL some
one will help me out. l ap feet inches
tall. Rk.
/ print this request. although I fear the
delay inseparable from a pressure of let
ters. which must take their turn. may make
the crutches arrive too late to be OF much
real service to you. will give your address
to any one who thinks 1t within his OF her
power to be of help to you.
The Birmingham age-herald., 1913-10-26
NUTS srEwED IN GRAVY.

Boil and peel your chestnuts. the large
variety; have ready full pint of well sea-
soned gravy or stock which you have thick
ened to the consistency of a gravy Drop
your chestnuts into this, set 1t at the side Of
the stove and simmer for lfteen minutes,
never letting the gravy boil hard. Serve
hot. These are especially good If cooked In
The Birmingham age-herald., 1913-10-26

the gravy of poultry and are delicious to
serve with roast chicken. turkey or duck.
NUT GRAVY FOR POULTRY.
To the gravy made and thickened for
poultry add a cup of boiled chestnuts. cut
into little pieces. Let them stand in the
gravy about five minutes before serving.
This is good when rice Is one of the vege-
tables offered with the poultry.
The Birmingham age-herald., 1913-10-26


each of ground alspice, and cloves. Stew
all together until the tomatoes are tender,
put into jars, and seal. and let stand for
two or three months to ripen before using
this. The preceding recipe is my own; IL
any one has one for piccailli which will
keep indefinitely in an open crock l shall
be glad to receive and print 1t.
d: n
Remedy for alcoholism.
This is my first appeal to the Corner.
am a heavy dr,nker-or l may u m
myself a sot--with a desire to stop The
habit / cannot quit without help. a. d
appeal to some one for remedy. l IN
capable of making a good living. only that
have the drinking habit. If any one can
give me a remedy l will repay in any way
=. can. beg not to have my name mem
toned. as do not want my poor old mother
to know of this. A. M L."
have been told by those who knew what
they are talking about that there are rer-.e-
dies which can be taken by a drinker
which will help him to conquer the habit.
A great step in the right direction is taken
when the sufferer from the disease-for
drinking Is that-wishes to break himself
of the habit which hoi~s him In bonds. I
am sure this cry for aid will touch the
hearts of those who read 1t. and pray that
The Birmingham age-herald., 1913-10-26

easily. and use with thin slie.s of white or
brown or whole wheat bread.
NUT AND ENGLISl. CHEESE SAND
WICHES.
Chop English walnuts fine; put with them
an equal quantity of grated English cheese;
moisten with thick cream or butter to a
consistency which will spread. season to
taste, and spread on thin slices Of bread or
The Birmingham age-herald., 1913-10-26
NUT BREAD.

Dissolve yeast cake In half cup of
boiling water, put with 1t one cup of hot
milk and one cup of hot water, one table,
spoon each of shortening and Of sugar, add
to it three cups OF whole wheat Hour and
one of white tiour-enough to make soft
dough. Knead for ten minutes, set to rise
until It has grown to twice it's original bulk,
The Birmingham age-herald., 1913-10-26

put with 1t cup of chopped English walnut
kernels, form into small loaves, let it rise
an hour longer. OF until quite puffy, and
bake
NUT SANDWICHES.
Chop the kernels of English walnuts, but
ternuts. pecans. or hickory nuts, and to
every tablespoon of these allow half as
much cream cheese. Season to taste with
salt, soften with cream until it will spread
The Birmingham age-herald., 1913-10-26

CHESTNUT CRooUETTES ~.
Shell large chestnuts enough to give you
two cupfuls boil them, and remove the
skin. Put them through a colander, rub
into them tablespoonful of butter. a rev
drops OF lemon Juice, a little salt. and a
dash OF paprika. Make them hot in
double boiler. turn out on plate. and when
cool enough to handle, make into croquettes
and proceed as in preceding recipes.
The Birmingham age-herald., 1913-10-26
Offers Woman a Home.

noticed recently in your Corner that g
deserving woman wanted home. and I
write to tell you Of one, although IL may
be too far away to suit this case. Should
there be another such among your readers,
/ would be pleased to have her write me.
] know OF good home in a country place
where they would like to get good middle
The Birmingham age-herald., 1913-10-26
NIT SANDWICHES.

it may bring quick and potent response.
His address will. of course. be considered
absolutely confidential by any one to whom
give it on the assurance that remedy will
be offered which will be of real service to
the patient
The Birmingham age-herald., 1913-10-26
Carrots in Orange Mormalddc.

' If it is possible will you give me a
recipe for orange marmalade made part
ly with carrots? MRS. d s. G.
This recipe is new to i1e. can imagine
that 1t might be possible to add certain
small proportion of chopped carrots to the
oranges when you cook them for mar
malade without their presence proclaimins
Itself. but | hesitate to give directions for
conserve l have never attempted Can
any one of more experience send the recipe
for the benefit of this correspondent
The Birmingham age-herald., 1913-10-26
Starting a Roast.

Starting IHodsf.
Will you please help beginner7 Iwish
to know the correct manner in which to
start a roast--that Is, getting 1t ready and
putting 1t In the oven--also q recipe for
chicken stew and preparation of crabs and
Mrs. r. ID. T."
The manner in which to start ell ordinary
roasts is practically the same. See that
1t Is clean. wiping 1t off with a damp cloth
The Birmingham age-herald., 1913-10-26
CHESTNUT CRoQUETTEs dI).

CHESTNUT CRoQUETTES uI.).
Boil a quart of chestnuts, remove the
shells and skins, and put Il nuts through
a colander or vegetable press. Work TO q
paste with tablespoon of butter. few
drops of onion juice. two tablespoons of
fine crumbs. the yolk of an egg, dash Of
paprika. and salt to taste. Make the whole
mixture hot In double boileri when cold
form into croquettes, let stand two hours
The Birmingham age-herald., 1913-10-26

-four. cook together. until they bubble, and
pour on them one cupful OF hot milk. STIR
the mixture Of nuts and seasoning into this.
add a beaten egg, cook two minutes longer
take from the fire, and set aside to cool.
When perfectly cold form into croquettes
with the hands, roll in crumbs. then in egg,
then in crumbs again. and leave for at least
an hour before frying to delicate brown in
deep boiling fat.
The Birmingham age-herald., 1913-10-26
On a Remote Farm.

We are farmer folk. who live far from
where anything ever happens. have eight
children. from 10 years old down and they
often find life dull. so l would be glad to
get any help to make them more contented.
We have no musical instrument. and would
be glad to get a phonograph and records or
an old organ or plano. Werare not able to
buy anything, but will gladly pay the ex-
penses on any instrument that is worth the
freight The children have a stereoscope
and would enjoy some views IL any one
mas some that are no longer in use. 1 do
hope that an old organ or piano may be
spared for us. for 1t would do my children
80 much good. MRS. c. MS"
/ hope this request may get to the notice
or some one who can answer 1t in a way
TO give pleasure to the farmer folk " and
their children. Life on remote farm
must be dull for young people. and sym
pathize genuinely with the mother In her
plea for the views " and the music maker.
They would help to bring brightness into
many dull hours and may even now be
lying unused awaiting for chance to yield
service.
The Birmingham age-herald., 1913-10-26

of crispiy toasted and buttered toast. If
the latter, serve hot
MUD AND DATE SANDWICHES
Stone and skin dates, chop them fine, add
half as large a quantity of minced nuts,
work them to paste with butter, and
spread on white or brown bread.
NUT AND FIG SANDWICHES.
Use figs instead of dates and proceed as
The Birmingham age-herald., 1913-10-26

In the refrigerator, and fry In deep fat.
WALNUT CRooUETTEs.
Crack and shell pound OF English wall
nuts. or enough to give you full cup OF
the meats put these through your meat
chopper. Mix with them a half teaspoon
ful of salt. the same amount of lemon juice.
and two teaspoonfuls of chopped parsley.
Put q teaspoonful of butter into one of
The Birmingham age-herald., 1913-10-26

z the latter part Of October nearly all
nuts are at their best and the house,
keeper who seeks variety. as we'll as
the one OF vegetarian principles.
strives to work them into her bill
The Birmingham age-herald., 1913-10-26
FAMILY MEALS FOR A WEEK.

SUNDAY
p
mabr
Honey.
Sally
~ mullins a oft rL
G% %m
pp
h ga
% left
reieg
..runnAy
r""s ssa ss. .ssr 1ss rsas. s sn""i ee.sa
rHURDAY
ca~.Ia
~
a bu a
Roand e
The Birmingham age-herald., 1913-10-26

or with one dipped In vinegar. II II does
not seem clean you may lay 1t In a pan
with a little cold water In the bottom, wash
1t off quickly. and take 1t out at once. When
meat is left lying in water 1t loses juice and
navor. Have your oven hot and put your
pan in 1t for few minutes before laying in
your meat. After the meat goes IN keep the
oven at this fierce heat for about ten min
utes until the surface is scared enough to
retain the juice, then lower the heat and
bring 1t down to a temperature which will
cook the meat without seorching.
You may follow this same process with
oeei, lamb, mutton. veal, and pork.
have ADVISED uasnIng bonlng water over
the meat and this sears the surface when
the water Is actually on the boil ana comes
from the kettle. but the careless cook who
pours iukewarm water over her roast
coaxes out it's juice and Injuries Its flavor.
10 stew chicken have IL cut in,o neat
pieces and II the fowl Is not young and
tender put 1t over the fire with cold water
enough to cover and bring gradually to
gentle boil. adding a stalk of celery. a sliced
onion. and some chopped parsley after ne
water begins to simmer. Keep 1t at a slow
boil until the meat Is tender. with the cover
on the pot all the while. If the chicken is
old and tough several hours cooking may
be required. Ii 1t Is young. you may put It
In the saucepan without other water than
that which adheres to the meat after wash
ing 1t. In either case. slow cookery is the
secret Of success. Thicker the gravy with
butter and fiour--a Tablespoonful OF each to
cuprui OF the gravy--and pour over tho
chicken In the dish.
To prepare Holsters for the table thrust
them alive. head downwards into boiling
water, cook thirty or forty minutes, and
when cold crack shell and remove meat.
Hardshell crabs should have the same
treatment. Follow any good recipe for
dishes of crab or lobster meat.
The Birmingham age-herald., 1913-10-26

"a" IE are q happy married couple
OA A ! so years of age, and, noticing
wv in the Corner how you have
aided in solving the problems