davidaulloa/AmericanStories huggingface dataset:
The chronicle=news., 1913-11-22

Tue ~oM~a's municipal PARTY. of
watch the duchess of Marlborough IL
the orxssis-r end nsosias spiril. has
''-sn taking = pson,inen' part In an
election Tor q mrmber frosn churrn
~nrd To th- tiAsSrrs~A i.erSsHh eoun'
ell. aud the duchess herself hs. lrva
ssnSas.ias aud ~crtiss for h-r
Candidate. = MsS. Csss,ds,
Church ~srd u = ~eTkias elias.
ronsltturnss sad the appearance os
the durh~s. 10 The mean streets of
:hs wsrd and at tho eusiAxr door. ot
the ~uskiasm-a sas-ss oa i'rhsit at
Mrs. Cassidy. has been au't" an
event In lr- district. stss Cassidy
nss br~a ioas lac guardian for
itesiers~A Tor ten y-ass and = s<hoai
teacher Tor '~rass .ainr years snsi
now the soeu~a'. muuieipal fsssss
sad the pasbes. Of Nssibosuass' III
have s-i themselves 'oih~ 'aaS III
seeing that sat i elected to iae boz.
oash eoase,i. The, viii do the sane
In all maalsipsi elections ot The fu.
sasr IL which ~oaen candidates arr
concerned. TA~ PARTY h . ''sos'
ressy'' orssstsatSos. u supposss
n~ishcs cuasrss attire. i.ih~ssi. No.
.isii.s. safisssssi or sos .Faffssxsss .
IL 4. simriy = ~oss~u's party vita
she ~ai.h~avd: ''R-fpsm - s'sux
,-s.- M.a taxi se fart. except 'e
vote. ali The .ausas~rs. rumm,iie~s'
ss-n,s AMI seii es~rks u~iss ~oaa~a
Th,. is not the tisss tim. that N.
such~~s has made scqusiaisssr With
tn. rusr-r district. Of i.nndnes sh'
ha. be~n carrying oa fos snms Time
in whisrvhapel aud els~shetr. q
-erk en- hrhsit otshr ~sss. aud .h,i'
ar,a Of rrim,asis. ~ho have he~s
los k-i after Al ho'ues ~.sahstshsi b,
h-s during the Incarceration Of 'as
hs-ai winner as the family.
The Irish standard., 1913-11-15
HOUSEHOLD
YQyESTI0hs

To drive nail through a plaster
wall without injury to the wall, dip
1t in hot water first. This will pre-.
vent 1t from breaking away the wall.
To give soft tread to oilcloth,
and also to increase its length OF
serviceableness, put a layer of saw.
dust on the floor before laying it.
To keep bread boards a beautiful
color, rub them we'll with half q
lemon; then wash them in cold water
and stand them in the wind or in the
sun to dry.
To prevent the corners from wear
ing on table oilcloth, paste at each
corner, on the wrong side, a square
of cotton before putting the oilcloth
on the table.
b To remove the, greasy-lookine
marks on the arms and head rests
of leather chairs. use linseed oil as
follows: Boil half pint of oil and
let stand until nearly cold; then pour
In half pint of vinegar. Stir until
1t is we'll mixed. then bottle, and II
is ready for use. Put few drops on
q flannel and polish with soft busters
This will thoroughly, renovate al
leather. - fs' u,
The Irish standard., 1913-11-15
FRENCH oMELEy VERY GOOD
Slightly Different From the ususl
! Combination, but b Excelisnt
Breakfast Dish.

Use more yolks than whites OF eggs,
to insure the proper tenderness The
pan should be small and thin, to Sc
cure thick omelet and quick cook
ing. For small omelet, take two
whole eggs and the yolks Of two
more; beat with spoon until full
spoonful can be taken up. add three
tablespoonful of water, one-fourth a
teaspoonful Of salt and dash Of pep.
per, and .hen we'll mixed turn into a
hot omelet pan in which a tablespoon.
ful of butter has been melted. Move
to hot part Of the range for a few
seconds. then with a thin knife or
spatula separate the cooked portion
from the side Of the frying pan and
shake the pan back and forth IN such
manner that the cooked portion
may rumple on the pan and leave
space for the uncooked egg to run
down upon the hot surface of the
pan. When cooked to a creamy con.
s1stency throughout begin at the side
OF the pan next the handle and roll
the omelet over and then upon a hot
plate. Serve at once. 4
The Irish standard., 1913-11-15
CHASED AWAY THE INTRuDERs
Clever Device Of Young Art Student
Saved Her From Probable Long
Period Of Boredom.

The little art student set up her
easel before Manet's Girl With Par
rot" In the Metropolitan-her adored
and worked away industriously In
absorbed quiet. Presently two young
girls, about high school age, entered
the gallery. giggling.
"Oh. there is a stude!" said Ono.
They drew near. The artist was
busy with the head. which inclines
slightly to the left.
"Gee," whispered Two, "aint she the
giddy thtng?"
"see the bold, Madge." giggled One.
"Ain't that pitcher for a boodwar.
thought"
Say, Madge." shrilled Two. tho
stude' might sell that pitcher II she
could make the bold talk"
Through all this and more the copy.
list worked on. The annoyers had kept
behind her, and she had not intimated
that she was aware Of their presence.
Suddenly she turned, faced them,
and dropped her brush. Smilingly she
began to spell words on her fingers in
the deaf mute language.
Gee, Madge," exclaimed Ono, in an
awed whisper, "the studies deaf. Come
on!"-New York Evening Post.
The Irish standard., 1913-11-15
BEEF. SERVED WITH MAcARonl
A. Z Variation From the General Form
This Dish 10 Sure TO BE
Appreciated.

Two pounds Of shank Tor any pre-.
ferred cut). Have saucepan very hot,
fry out a piece Of fat or grease. bot
tom with butter, cut up meat and
place in pan. allowed to fry until
smeared on every side. Salt and pep.
per. dredge with flour. pour on boiling
water to Just cover meat. cover close
ly and simmer slowly until nearly
done. Do not add more water unless
there is danger Of going dry, for you
only want enough for gravy and not
a stew. Twenty minutes before serv.
ing. pare potatoes and add whole with
small piece Of onion. At the same
time put macaroni to cook in rapidly
boiling water and allow to boil Is
minutes, stirring often with a fork so
as not to break. then drain and add
to meat. Cook all together until po-
tatoes are done. Take out thick part
on deep platter. thicken gravy with
tablespoon Of -four dissolved with lit
tie cold water, beat very smooth. then
pour contents into platter and serve
very hot.
The Irish standard., 1913-11-15
THE IRISH STANDARD, SATURDAY, NOVEMBER Is, 1918.
BEST FOR THE BATHROOM
Nothies Will Take the Place Of the
inexpensive and Easily Made
Rag Rug.

Somehow a bathroom rug Is a more
or less unsatisfactory proposition. II
is very likely because water will
splash upon it and damp towels and
unslippered feet insist upon seeking
its soft surface. And so. from sheer
sanitary necessity. the bathroom rus
must be washable: and from sheer
contrariness a washable rug will slip
and wriggle-at least nine out Of
ten do. ~
But there Is one kind that is more
quietly inclined than most because It
is heavier-the old rag rug of our
grandmother's days. Cut an oval
from some heavy washable material
the size you desire the rug when
finished. Denim would answer the
purpose. Then from the strips Of
some heavy, soft. washable goods
make an even braid, being careful to
fold in the rough edges neatly while
plating the strips.
The braid may be as wide or al
narrow as you wish, and the strips
cut accordingly. II the rug Is to be
blue and white. have one strip Of
white and two Of blue. SO that the
rug will not show the soil too easily,
DO not have the strips too long.
The Irish standard., 1913-11-15
Use for Soda,

Does everyone know the value and
saving of sal soda? One tablespoonful
in tub of water will save half the
labor and not harm the clothing, half
the amount with cut soap in the boiler
will whiten them. For cleansing lamp
chimneys one teaspoonful in kettle of
water, put back on the stove. soak
half an hour, wash in the usual way
and no fly specks can remain. For
cleaning churn, milk bottles, pals or
pans. tablespoonful In pan of water,
the result will be sweet. clean utensils.
No thick grease will remain in tho
sink II soda is used with a brush or
cloth. For tea and coffee pots, small
piece Of soda with cold water, let
draw an hour, rinse and will be like
new pot Burned kettles or pots
will be found easy to wash II soaked
in soda water on the back of the stove
and finally cleaned. Dishes dry easier
and polish easier II soda Is used in the
water.
The Irish standard., 1913-11-15
Getting Even With Hubby.

Getting Even With Hubby.
A young married couple Of Baltt.
more recently had dispute concern
ing the biscuit served for breakfast
The husband offered certain tart oh.
servations touching his wife's culin-
airy ability, referring. Of course, to the
kind that mother used to make"
This sally moved the wife to action,
with the result that the next morning
she set before the complaining hus-
band a plate of hot biscuits alleged
to be the real thing.
Nov you've hit it," exclaimed he
after disposing Of one biscuit. these
biscuits are exactly like the sort my
mother used to make. How did you
happen to hit upon the recipe?"
Il am happy to inform you.'' said
his wife. with glittering eyes. that
l employed oleo for butter. used cold
storage eggs, dropped bit of a.um in
the flour, and adulterated the milk.
Remember, sweetheart, that mother
lived before the enactment Of the pure
food law"
The Irish standard., 1913-11-15
MAKES A DAINTY PRESERVE
Combination Of Green Tomatoes and
Plneappies Results In q Jam
That 10 Excellent.

Here's another dainty for the win.
ter preserve closet. Are you In the
habit Of making Jam Of green toma-
toes and pineapples? II you make
some this year. Just try spreading It
on thin slices Of buttered bread and
see what delicious sandwiches you
will have for your tea table.
A rule. said to be excellent. directs
the maker to cut firm green tomatoes
into thin slices and boil them until
tender. adding graduated sugar in
the proportion Of three-quarters Of a
pound to every pound of fruit. Weigh
this, when done, and for every IL
pounds Of tomatoes add the Juice Of a
large I'm Of pineapples. Mash the
pineapple to a pulp. then boil all to-
gether for quarter of an hour. stir
ring constantly. Dissolve one-half
ounce Of gelatin for each IA pounds
Of jam and add. Let the mixture
come to boil. remove from the fire
and pour into Jars. Let 1t stand un.
covered for "a hours.
The Irish standard., 1913-11-15
caulINower au oratIn,

Boil a fine caulihower tender IN
milk and water mixed In equal proper
tons. and sailed. Prepared q white
sauce diluted with milk to a creamy
consistency. When cooked tender,
break the cauliflower into clusters, put
a layer into a baking dish, sprinkle
with grated parmesan and moisten
with sauce. Repeat to form second
layer. Scatter bread crumbs over all.
and dot with bits of butter. Bake
golden brown. Meanwhile prepare a
garnish OF hard-boiled egg In the fol.
lowing manner: Boil four eggs hard.
separate the yolks and whites. Rub
the yolks to cream with bit of but
ter and season with salt. paprika and
nutmeg. Add some finely minced ham
or chicken and form the mass into
little balls. When the gratin Il
baked set the dish in a paper gratin
holder and garnish with the tiny ega
balls laid on pieces Of chopped hard
boiled whites and serve very hot.
The Irish standard., 1913-11-15
Fish SouNne,

Make a cream sauce of one large
teaspoonful Of butter. one Tablespoons
full of -four and one cup Of milk. Have
ready one cup of cold fish (any kind)
in small pieces. beaten yolks of two
eggs, and salt. After making the
sauce add the fish and eggs: IL de-
sired add drop or two Of table
sauce. Let it cook a minute, let cool
and fold in the whites beaten stiff.
Have ramekins or buttered dish ready.
place in hot water in q pan and bake
20 minutes. These will be light and
delicious.
The Irish standard., 1913-11-15
FOR cHAFINe DISH SUPPER
Those Fond Of Cheese Will Find This
Meal Exactly Suited to
Their Taste.

Into a chatting dish put half cup
OF milk-add to this half an onion
chopped fine-a red and green pep
per seeded and cut in small pieces. q
large Juicy tomato. skinned and cut
in small pieces, together with a tea
spoonful of salt and three Jumps Of
sugar. Let these boil slowly for ten
minutes. Add to this a cupful of
cheese and when 1t is thoroughly
melted pour in a well beaten egg
beating all the time until the mixture
is smooth. Have ready sufficient toast
beautifully Drowned and serve large
spoonful on each square Of toast. Five
people can be served with this quan.
tity. 1t makes an appetizing supper
dish, and one which will often be
called for by those who care for
cheese.
The Irish standard., 1913-11-15
TO MAKE FOR DESSERT
AEALThFUL TiT.sIfs THE Chill,
DREN WILL ENJOY,
Ginger Drops Are an Old and Appre.
ciated peiicacy-cinnamon Cake
Fine for Those Who Like the
Flavor-BroWnies.

Ginger Drops.-One-half cup New
Orleans molasses, pne-fourth cup brown
sugar. one-fourth cup butter. one egg.
one and one-third cups -four, one.half
cup boiling water. one-half t. ,poon
soda, one-fourth teaspoon each OF any
kind Of spice (nutmeg, cloves and Gin
namon make good combination for
those who do not like ginger). Cream
the butter and sugar; add the molas-
ses. then the -four and spices
mixed and sifted together. Add the
soda dissolved in the boiling water
and last of all the beaten egg. Bake
in gem pans about 20 minutes in q
moderate oven. This recipe makes
q dozen cakes.
Cinnamon Cake.-One cup sugar.
one egg. one lump butter size Of an
egg. one cup milk. two cups -four
(scant), one teaspoon vanilla, two tea
spoons (heaping) of baking powder.
Break the egg over the sugar and
beat together until light. Add the
other ingredients in the order given.
Before putting into oven drop Jumps
thickly with cinnamon and granulated
sugar. Bake in moderate oven
about one-half hour.
Brownies.-Two eggs. one cup sug-
ar, one-haH cup flour, onehalf cup
chopped nuts, ons teaspoon vanilla.
two squares chocolate (melted). Put
this mixture in shallow tins. cake In
slow oven one-half hour When cool
cut into squares like fudge.
Salad Dressing.-Mix together ono
teaspoon salt, one teaspoon mustard.
one tablespoon sugar and one table
spoon olive oil. Add slowly the beaten
yolks Of three eggs, one half cup olive
oil. and then one-third cup tarragon
vinegar Cor less II the vinegar 10
very sour). Cook in a double boil
er until the mixture chickens. While
hot stir gradually into the well-beaten
whites of the eggs This recipe should
make one pint Of dressing.
The Irish standard., 1913-11-15

Aunt Selma Rraddock's Cherry Pho.
Line your pie tin with rich crust.
Mix four tablespoonfuls Of sugar with
two Of -four, and sprinkle little more
than half Of 1t over the bottom of
the crust. Have ready a pint of
seeded cherries: put in half Of them
and sprinkle over them the remainder
Of the sugar and -four. Then put in
rest Of the cherries and Juice and
sprinkle with heaping tablespoonful
Of sugar. Wet the edges Of the under
crust, put on thin top crust. cutting
Sits in the middle for escape of
steam. Press the edges Of paste to.
gether and bake in moderate oven
for 20 minutes to half an hour.
The Irish standard., 1913-11-15
TO ACCOMPANY MEAT
PREPARATIONS OF vEoErAeIEs
THAT ARE FAvoRirEs.
eealloped Tomatoes VIII Always 30
Enjoyed-spaahett In Real itat-
Ian styIs-Rsd Pepper salad
10 Excellent.

scalloped Tomatoee-In the bottom
Of buttered baking dish put layer
of tomatoes (peeled and cut in small
slices): sprinkling Of sugar. salt and
pepper; then layer Of chopped onion
and green pepper. Add few bits Of
butter. cover with bread crumbs. then
another layer Of tomatoes. ETC.. until
the dish is filed, the top layer Of fine
bread crumbs covering the dish. and
bake in a moderate oven about AZ
minutes to brown the top. Remove
the cover ten minutes before the to.
matoes are done.
spaghetti-Spaghetti. Italian style,
can be prepared with very little
trouble in the following manner:
Put the spaghetti (without break.
ing) into boiling sailed water, boil
rapidly uncovered from 80 to 40 min
utes. While 1t is cooking open a can
Of tomato soup. heat the contents in a
saucepan, add lump Of butter. a good
sprinkling of onion salt Tor spoonful
of onion juice), little celery salt and
a dash Of pepper. When the spaghetti
AZ 0SAOS NAokA esAu NOtCA VAIN SuAu
sauce. Serve at the table with grated
Parmesan cheese.
Lentils-Wash the lentils and soak
them over night. Next morning drain,
cover with boiling water and cook
slowly one hour. Drain and press
through colander Return to the
saucepan, season with salt and pepper
and add good-sized lump of butter
Beat thoroughly over the fire until hot
The lentils should be of the consist
ency Of mashed potatoes. Pour over
each serving a tablespoonful of tomato
sauce or chilli sauce.
Red Pepper Salad-Wash. and cut
the peppers in halves (engthwise)
removing the seeds. Cover with cold
water and cook until tender, but moi
too soft. Cool and cut into strips
Serve on lettuce with French or Italian
dressing.
The Irish standard., 1913-11-15
Dreamed Potatoes,

When dreaming potatoes, cut them
cold boiled, then sprinkle generously
with -four and mix all together. Add
the amount Of cold milk desired and
put all on the fire to cook. AS 1t heats,
stir gently. 1t will thicken without
Jumps and be smooth and creamy. This
does away with the disagreeable task
of making thickening. and the whole
is completed in half the time and with
half the work. The same method may
be used when f~izzling beef or cream.
ing turkey. chicken or Goldfish. II IL
not necessary to melt cocoa before
adding it to tia milk II you put the
ingredients together before heating.
The Irish standard., 1913-11-15
]. Scotch l.MufHns.

One. and one:han spints -four. one
cupful honey. onehalf teaspoonful salt.
two teaspoonfuls baking powder. two
tablespoohfuls butter, three eggs and
little over one-half pint milk or thin
cream. Silt together -four. salt and
powder; rub in butter. cold; add beat
en- eggs, milk or thin cream and honey.
Mix smoothly into batter as for pound
cake; about one-half fill sponge cake
tins, cold and fully creased, and bake
In good steady oven seven or eight
minutes.
The Irish standard., 1913-11-15
Cream Of Lima Bean Soup,

Cream Of Lima Bean Soup.
Cook one pint lima beans in slightly
sailed water until perfectly tender.
Press through colander. add one
quart milk, put through a food chop
per one or two onions, as the flavor of
onions is desired. Rub together one
tablespoon Of butter. two tablespoons
-four Add to the mixture, heat, stir
constantly until smooth, and add a
dash of peppers. Salt to properly sea-
son. Serve hot. ! find vast differ.
ence In lima beans. Some turn dark
in cooking and flavor is Objectionable.
but those that remain light in color
when cooked are very palatable.
The Irish standard., 1913-11-15

Picked Apples, Peaches and Pears,
A good mixed pickle; IL made by com.
bining the three different kinds Of
fruit. Rub the down on the peaches
with coarse cloth. peel the pears IL
the skin be tough, otherwise simply
remove the blossom end and peel the
apples, leaving the stems on. Stick
q couple of cloves in each piece OF
fruit For six pounds Of fruit allow
three of sugar, pint of strong vine.
gar. four dozen cloves and two dozen
cassta buds. Cook the syrup is min.
utes, skim well and put in the fruit.
Cook until tender, then pack in glass
or stone jars and seal,
The Irish standard., 1913-11-15
Fil,et Of Beef.

Although very expensive, fillet Of
beef is really cheaper than an ordinary
roast, as there is no waste; the but
cher will lard It for you, and for
twelve persons about four pounds will
be ample. It Is probably better to
select two small fillets, as they will
be more tender. After being well sea.
soned place in covered baking pan. add
Just a very little water and cook about
IS minutes to be little rare-longer
II you want it well done. When serv-
ing cut in even rounds. leaving the
ends, "a. they will be rather dry.
The Irish standard., 1913-11-15
Potato Pepper Salad.

Cut three cold potatoes into half
inch dice. Remove the seeds from 4
green pepper and chop it fine. Mix
four teaspoons Of vinegar with two
tablespoons Of Ice" water. a little pow
dered sugar. dash Of pepper and 4
half teaspoon of salt. Place layer Of
potatoes In the sand bowl. then lay
or Of chopped pepper, and sprinkle
with tablespoon Of oil. Continue in
this manner till dish IL filed. Then
pour over the dressing and set in 4
refrigerator to become very cold.
The Irish standard., 1913-11-15
Wames,

Two cupfuls sif.ed flour. two tea.
spoonfuls baking powder, one-half tea.
spoonful salt, two tablespoonfuls but.
ter. three eggs, one and one-half cup.
fuls milk.
Mix the dry ingredients and sift to-
gether several times. Cut in the but.
ter as in biscuits. Separate the eggs.
beat yolks and mix with milk; add
this to the dry Ingredients. beat we'll.
then fold in the stiffly beaten whites.
The batter should be Of pouring con-
sistency; If too thick add milk. then
cook in hot buttered waffle irons.
The Irish standard., 1913-11-15
Crab and Tomato Sandwich.


The bread should be toasted on the
outside and filled with large slice
of ripe tomato Drowned In butter or
broiled nicely, and either buttered
crab meat. or a soft shell crab fat
tened in q double broiler and done
over hot Goals, basting with butter.
Serve this sandwich hot, Of course.
In restaurants when this is special
II the crabs are first cooked la
Creole-really smothered by steam
over q mixture Of condiments so that
the natural moisture and delicacy Of
flavor IL preserved with the added
piquancy from the condiments. Ten
derhearted people must forego this
delicacy after learning the real proc
ess and be content with more humane
methods.
The Irish standard., 1913-11-15
Round steak Cooked In GRAVY

Round Steak Cooked In Gravy.
Get one pound round steak, cut thin.
Cut into several pieces and brown on
stove with q little butter or clean
grease. Bacon is good. Do this
about nine o'clock for noon dinner.
Then cover with water and set back
on range, letting 1t cook until nearly
IL o'clock. Turn once between and
salt it. Then thicken the gravy and
turn over meat Add more water ~
It cooks. Vs.
The Irish standard., 1913-11-15
Ham Ralia

This is a good way to use up the
scraps of lean cooked ham. To one
cup Of the ham chopped fine, add
four tablespoonful of milk and stir
over the fire until thick. then add
yolks of two eggs and seasoning OF
pepper to taste, with a teaspoonful
minced parsley. Mix and set away to
cool. 1t is we'll to make up this mix
ture the day before 1t is used. Form
into balls. dip into beaten egg and
crumbs. and fry in deep. hot fat.
Serve with garnish of parsley and
dreamed potato dice.
The Irish standard., 1913-11-15
Jelljed Fow, or Chicken.

Cook the fowl or chicken until tho
meat falls from the bone. Take all
the meat and chop fine. Have ready
tablespoon of gelatin softened in
one cup Of cold water. Dissolve It
in one pint Of water the fowl has been
boiled in. The water must be boiling.
Add one-half grated onion. pinch Of
paprika and one-half teaspoon OF salt.
Pour over the chopped chicken and
put in bread pan which has been lined
with oiled paper. Set aside to become
cold. The next day 1t can be sliced
very nicely
The Irish standard., 1913-11-15
Fruit Pinwheels.

Two cups flour, four teaspoons of
baking powder, rot very full, one tea
spoon salt. two tablespoons sugar, two
tablespoons butter, two-thirds Gun
milk. one egg. one cup raisins, one cup
currants and little citron. Roll one
half inch thick, brush with melted
butter. then add the fruit. Roll like
jelly roll. cut one.half inch thick, then
bake The icing is made Of powdered
sugar with little cream and vanilla,
Spread with q knife.