davidaulloa/AmericanStories huggingface dataset:
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20

DANVILLE. VA. Aug. ID.
Pemberton Penn and George Penn
have purchased from A. NJ. Aiken. Jr.,
the residence Of the late Judge A. M.
Aiken. paying $22,500 therefor. The
lot, a beautiful oak grove. fronts 17a
feet on west and a depth Of 400 feet.
Each of the purchasers will build
residences on thaStte. dividing It
equally.
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20
NORFOLK BEATEN
CONTINUED from Fifth Page.)

Ii. Runs scored on Rich
mond, 2; on Hedgepeth. 2. Struck
out-By Richmond. 3: by Hedgepeth,
Q; by Shenn, s. Base on balls-Off
Richmond. l (Gray); off Hedgepeth.
3 tKircher. Schrader and Shenn): off
Shenn, 4 (Simmons. Keller. Busch and
Damrau). Hit batsmen-Laughlin
and Vandine. Passed balls--Ryan, 2
Brennegan. i. Left on hases-Peters-
burg, 8: Norfolk. 7. Time of game
2:05. Umpirea-Williams and Nor
cum.
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20
Sixty Days for "a Theft.

Louis Giles. arrested on a warrant
charging him with the larceny of 81
last June, was sentenced to sixty days
in Jail by Justice John yesterday
An attachment against
Giles for contempt was dismissed.
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20
RICHMOND STOCK MARKET.

Richmond. Va, Aug. 10. 1913
(Reported by Caskie G. Burch q Co,
1918 East Main street. Richmond, Val
STATE SECURITIES
Bid Asked
Va. ss Old G. and r. 1882 S2h 49,.
Va. Cen. 2. z. c. and r. 1891 8oX -.
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20

' MARKET coNDiTroNs,
Puoitry-Chickens selling promptly
on arrival; all other poultry fairly ac-
tive.
Live stock-Aii live stock In de-
mand Country-cured meat we'll smok
ed and trimmed in demand.
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1913-08-20
RICHMOND PRODUCE MARKET.

(Reported by Woodfn & Scott
Commission Mercnantsj
Richmond, Va, Aug. 1s, 1913.
LIVE pOTu.TRY
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
STRAW IN SUNDRY STYLES.

S 1t really worth while to say anything IN
praise of the strawberry? OF course.
every one quotes the good old English
bishops verdict that doubtless God
could have made a better berry than the
strawberry but that doubtless God never
did, and most of us agree with him.
Once in a while We meet some one who
does not care for the exquisite flavor OF the
oerry-like that other English writer of a
recent day who lamented that strawberries
look and smell much better than they
taste, but of such an one We are rather in
clined to suspect, did CoIeridge con-
corning man who refused apple dump
hngs-that he cannot have pure mind
Testing side. L do not believe there is an
other small fruit which is so popular the
strawberry or which is more ca silly digested
by the majority of persons. Occasionally
We meet some one who declares she is poi
soned by strawberries-I myself have met
such people. but they greatly in the
minority. When strawberries are ripe and
fresh they are usually wholesome as well
as delicious. and it is worth while for any
housekeeper to study ways In which to pre-
sent them to her family.
Not that there is any better method than
to offer them au naturel. either hulled. to be
smothered in sugar and cream, or with their
caps on. to be dipped in sugar and eaten
with the fingers, as our English cousins
serve them But a variety is desirable even
with perfection, and there are many ways
IN which straw berries can be compound ed
into delectable desserts. When they are
plenty 1t is wise to preserve them for future
use, either in jam or conserve or jelly, for
although the peculiarly delicious aroma of
the berry is to some extent lost in cooking.
even so 1t is good enough to satisfy the taste
when the fresh fruit is out of season.
A word to washing the strawberry. 1t
Is we'll to cleanse them. But do this care
fully. Put the huiIed berries into colan-
der pour cold, fresh water over them, toss
ing them lightly about that they may all be
rinsed, and then let them drain few min
utes before turning them into a dish. And
don't put sugar on them until you serve
them; then sweeten them for each eater
If the berries are washed and then sprinkled
with sugar they lie in a bath of sirupy
liquor which ruins their taste well as
willis them.
Favorite among strawberry dishes is
probably the shortcake. There are two
ways of preparing this-one which might
be termed the original strawberry short
cake. which came to us from New England,
the other the method preferred by those
who like better sweet cake for the founda
ton of their dessert than a biscuit dough.
l give both that all may have their choice.
CRANBERRY SHORTCAKEI
Chop a tablespoon of butter into pint of
flour with which you have sifted a tea
spoon of baking powder ard half teaspoon
of salt. When the shortening is well mixed
moisten with enough milk to make a soft
dough. Roll or shape with the hands into
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

starch. cooking all together In a douole
boiler until thick. Replace the crust.
sprinkle powdered sugar over the top, and
serve.
STRAWBERRIES IN AMBUSH.
Arrange hulled strawberries in little
straight sided naples, sprinkle the berries
with powdered sugar. and pour over them
a couple of teaspoons of sherry to each
HAPPY. Heap them with whipped cream
just before they go to table and have them
cold. 1t is well to put them on the ice for
an hour or two before serving.
STRAWBERRY FLUMMERY.
Soak a small cup of pearl tapioca over
night in two cups of cold water. then put
it over the fire with two cups of boiling wa
ter and stir until clear Add half cup
of graduated sugar and set aside until
cool, then stir in quart of berries, hulled,
put the dish on the ice, and leave it there
until cold. Eat with cream and sugar.
STRAWBERRY SOUFFLE.
Beat to a stin froth the whites of FIVE
eggs, fold in lightly the pulp of quart of
Strawberries which you have crushed, and
sweeten literally. Put into bake dish,
set in a moderate oven for twenty minutes.
and serve at once with cold whipped
cream sauce. If the souffie is allowed to
stand it will become heavy.
STRAWBERRY SAUCE, l.
Cream together tablespoon of butter ana
a heaping cup of powdered sugar, add the
white of one egg beaten to a stiff froth. and
a cup Of ripe berries, mashed to thorough
ly soft pulp. Serve cold.
STRAWBERRY SAUCE, II.
Whip half pint of cream light and add
a half pint of crushed strawberries, well
sweetened. Beat all well together. Either
of these sauces makes delicious dish
of plain cornstarch pudding, served cold,
of plain blanc mango.
PRESERVED WHOLE.
Cap the berries saving all the Juice from
them, and weigh the fruit. To each pound
of It allow a pound of granulated sugar.
Cook sugar and juice together in the pre-
serving kettle until the sugar is dissolved.
then lay in the berries carefully. Cook
quietly at a gentle simmer for seven min
utes, then transfer to shallow stoneware
dishes and set in the hot sun. Cover each
dish with a pane of glass with netting
and put the dishes in the sun every day un-
til the sirup is thick. Turn into preserve
jars and keep in a dark. dry. cool closet.
STRAWBERRY JAM
To six pounds of hulled berries allow
four and half pounds of sugar Crush
the berries with the back of a wooden
spoon and put pulp and juice over the fire
in a preserving kettle, bring to a boil. and
after this cook for half an hour, stirring
often. Add the sugar at the end of the half
hour, cook twenty minutes more, and put
boiling hot into Jars. Should there be more
juice than you wish dip out part of it and
convert it into jelly.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Fruit Cake Without Eggs.

can sympathize with the trials of Mrs
A. d. and beg to offer her an inexpensive
recipe for a good fruit cake without eggs.
I have tried IL many times:
One cupfuI brown sugar one cupful
seeded raisins. one cupful water. one cup
full butter. one scant teaspoonful salt one
teaspoonful cinnamon. cloves. aIspice. ha
teaspoonful nutmeg. one teaspoonful soda
Put all together and let boil one minute:
set aside to cool. When lukewarm add two
cupfuls sifted -four. Bake in moderate
oven forty-hve minutes. 1 use a caramel
icing. MRS. G F. d."
hope this recipe will meet Mrs A. D.
eyes and her wishes well.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Offers Free Music Lessons.

II noticed your appeal for musical in
struction for a small boy and offer my serv-
ices L am piano teacher and pay special
attention to beginners. IF the boy wanted
to do something IN return he could help
care for the lawn and IL he cares to call
nd see me and make arrangements. shall
be glad. II. b.
Here is a kindly and generous offer which
cannot be utilized because II. B. omits to
give the signature appended to the boys
IMPLICATION for lessons, With the hundreds
Of letters that come to the department and
are printed every week II is impossible to
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

AM over 10 years old. and IN conse-
- quence of nervous condition am
unable to stand or walk alone and
have been incapable of earning q
cent for over six years. 1 have no
income and no money. Day after day sit
in the house on the steps and life is very
monotonous- A wheeled chair would afford
me much relief 1 see that a friend has
offered one and I presume there will be
many applications for it I fear may be
too late I will try to raise the express
charges IL I am so lucky to obtain the
chair. GEORGE r. M"
ready been given away. II there Is one
time of the year when IL is irzsome and
depressing to be confined to the house or to
the steps, It is in the spring and early sum-
mer, when the miracle of nature has been
wrought and the beauty of a freshly clothed
earth is before US. For a man who has
presumably led active life to be held in
he grip OF a nervous disease when he I'm
90 years old must be unspeakably dreary.
Has not some one else wheel chair for this
sufferer? His home is in Chicago, one of
the centers for beautiful benehcence to the
unhappy and afflicted. VIII not some one
of the many who are on the lookout for
ways to be of service try to ind a chair
for the correspondent? II the thought of
what it would be to one of us to be thus
bound and hampered could only be brought
home keenly. I know the effort to relieve
this our brother would be prompt and effic-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Wages of the Child.

w ages of the Child.
The question which was asked by you,
To whom belong the wages of the child?
can be looked from various points of
view. The letter of Young Man shows
him to be what 1 call a selfish snob. But
there is more to the question than the
parents right or the child duty. A young
wage Garner needs to know how to spend
money as we'll as to make it. and this can
not be done If every cent is turned over
to the parents. nor if all the money earned
is spent on the Garner The case where
the child is saving for some special pur-
pose, such extra schooling, perhaps does
not belong TO the discussion. My belief is,
soon as the child enters the ranks of
the wage earners a sum of money should
be paid every week for board, whether the
parents need it not Further to learn
the value of the money, the child should
be taught to buy his own clothes. and al
lowed something for spending money. Not
to allow the child who has earned the
money something for spending is a gross
wrong. To my mind, beyond the board
question. It is hard to make rule. On the
other hand, it is hard on children who have
TO make their own way to contribute much
of their substance to their parents. In my
own case 1 handed over good portion of
my salary to my parents for years. deny
ing HyselI 10 hlahe theii ColliAo' LdDie- ana
when they were gone and there was
enough left to have reimbursed me, every
thing was given to the sons and not one
cent to me- M A. E."
You undoubtedly have an excellent idea
with regard to the children learning how
to spend their money, they could not
if it were all bestowed upon the parents.
The question, after all, is one largely set
tied by circumstances, but there can be but
one opinion as to the injustice Of giving
your parents money to your brothers. To
me 1t seems as If the law could have been
invoked to the extent of obliging the chill
dren to have divided the money equally
among them.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Offer TO Corrlerites.

have been an interested reader Of the
Corner for long time and have had many
helps from it. 1 am young housekeeper.
only 81 years old. with two babies. Now L
wish to make offer to the other Corner
ties. have some sheet music, some good
religious books, some new pieces Of ging-
ham, and percale for patchwork or will
crochet babies sacks or bootees, or knit
a shawl In exchange for willow plume
My hearts desire has been for one for a
long time 1 would be glad to get ar old
one which 1 could fix up for myself Is
there any one who would like to make such
an exchange with me?
=" MRS. NJ. r. SEYMOUR"
This is a fair offer. am quite sure
would think 1 was giving the full value of
a willow plume and something over IL
gave even part of the goods Mrs. M. r. is
willing to send in place of the plume she
yearns for. hope her desire may be
granted.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Recipe for Potato Cake.

hope you will like the following recipe
for potato cake:
One and a half cups sugar, two-thirds
cup butter, one cup mashed potato, used
while warm. One-third cup grated choco-
late, one cup walnuts, chopped, one and a
half cups flour, one teaspoon each cloves.
cinnamon, and vanilla, three eggs, yene and
a half teaspoons baking powder. Bake in
layers and use any kind of filing you wish.
while ago some one gave a recipe for
pinea pple pie Can you tell me in what
number it appeared? Los ANGELES"
1 am sorry to say that cannot give you
the time when the recipe came out. 1 thank
YOU for your potato cake, which is new
to me
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
IMPORTANT NOTICE,

gDECAUSE Of the enormous number Of
II letters sent to The department must ask
,e6ntrfbutors to limit their communications to
700 cords. except in cases Of formulas or
recipes Uhieh require greater space. Uant
al my correspondents to haze shouting in
che Corner. and if my request in Ibis respect
Is complied uih ii uM Be possible to print
many more letters. y
Attention is called 10 he fact that Marion
Rarland cannot Yeeeirc money for patterns.
as she has no connection uoih any department
that sells them. Marion Harland
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
MARION HARLAND'S HELPING HAND.

Some say pour OFF the water / want to
say that people who have only eaten pump
kin pie prepared in this way have never
eaten good pumpkin pie. That is pretty
broad, but it is true. Pumpkin should be
cooked down dry. To shorten the task I
90 pour the water off. but only in a suita BILE
vessel for boiling down. When it is thick
sirupy 1 pour it back into the pumpkin
and cook on the back of the stove until stiff.
I set it off the stove when the fire is needed
for other things, putting it back again,
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

cut them up without peeling them; cover
with water and cook a s you would for jelly;
strain and boil three or four minutes with
care; use half much sugar as if making
without cider and it will prove to be good
eating. 1 know that neither of these
recipes is really in season now, but the
readers can save them until wanted
W EsTFIELD."
I wish they We're in season, I don't feel
as If I could be fully satisfied until have
eaten a pie made of pumpkin cooked to a
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

heating it carefully, often in tn oven, so
not to scorch it, but cooking until it is
a rich mahogany color. Then you have
something that is worth making into pie.
My people We're Quakers of Ohio, from the
Old western reserve, and they knew how
to make pumpkin pie. 1t is almost lost
art nowadays.
- help that will be appreciated by til ose
who like cider apple butter and have no
cider is the following: Take small and
specked apples that are sold cheap and
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Children Want a Wagon.

Il a widow with four children.
We are poor and the children have to
go to the county agent for some of our
supplies. 1t is hard to carry them, and L
would be thankful to any one who would
give wagon to the children so they could
draw the things home. / would be glad to
call for it any night. MRS s."
This appeal comes from Chicago. Can
any one out of the castof toys of the
household supply the need of this family?
Hardly small boy but has sooner or later
had a stout little wagon that he has out
grown while it still in fair condition
such a carrier as this would answer as
well a new wagon. 1 hope it may be
found before long
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

round Ioa1 ana put to bake in. a steady
oven. When done split it open. cutting
only the edge and then tearing the rest Of
it apart and put between the two thick
nesses a quart of berries which you have
mashed and sprinkled thickly with sugar.
Leave enough of the berries to heap on the
top. Eat this warm with cream and sugar.
II you choose you can add to the looks and
the deliciousness of the dish by putting
whipped cream around the cake and on top
of ii.
STRAWBERRY SHORTCAKE II.
Cream cup of sugar and two tablespoons
of butter and stir into them three eggs,
beaten light. and half cup Of rich milk.
Beat well, put in cup of flour, which has
been sifted. with teaspoon of baking pow
der, and bake in three layers in, jelly cake
tins. When cold take the cakes from the
tins and spread haIved strawberries be-
tween the bottom and second and the second
and third layers, reserving enough whole
berries to arrange on top Heap whipped
cream over all and pass cream with the
cake.
STRAWBERRY FLOAT
Crush two quarts of ripe Strawberries,
drain the juice from them. sweeten 1t to
taste and mix with it pint of rich cream.
Whip light the whites of four eggs with as
many tablespoons Of powdered sugar, beat
the crushed berries into this. adding little
more sugar If the berries are unusually
tart Pour the cream and Juice into
glass DISH and heap the berries on top of
this. II you wish you can line the bottom
of the dish with split lady fingers.
STRAWBERRY CHARLOTTE
Mash a quart of ripe berries and strew
them with sugar, let them stand for ten
minut es and then put through a vegetable
press. Whip the whites of four eggs to
stiff froth and then beat in by degrees
the berries you pressed through the sieve
Cut sponge cake into thin slices, line a
glass dish with this, heap the whipped
berries on top of it, sprinkle with sugar,
and arrange ripe berries on it here and
there.
STRAWBERRY JELLY.
Soak a package of gelatin in a cup of
cold water for an hour, unless you use the
instantaneous gelatin, in which case a
shorter time is required. Crush two cups
OF ripe berries and set them aside for a
quarter hour with a cup of granuIated
sugar stirred into them. Dissolve the gela-
tin in a pint of boiling water. add the
sugar and mashed berries and strain
through a fine sieve or a coarse cloth Set
reach ned. whip the whites of FIVE eggs to a
jelly into it, a little at a time Turn into
a mold. let it stand on the ice until thor
oughly chilled, and serve with whipped
cream.
STRAWBERRY TRIFLE. +t.-
Line the bottom of glass dish with slices
of sponge cake or with split lady fingers.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

identify requests unless these are
" tagged" so to speak. by the signature
which appears with them in the paper.
print the offer of II. B., whose home is in
Los Angeles, in the hope that the would be
musician may it and write to me for
her address-which I hold.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

Moisten with little strawberry juice,
mixed with much cream. Cover the
layer of cake with one of berries which
have been crushed lightly with the back
Of spoon, not mashed to a pulp. over
these place another layer of cake and an
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

should be ice cold before it is poured over
the berries; it is better to make it early
in the morning or even the day before.
Whip the whites left from the custard to
stiff froth with a little powdered sugar.
heap this over the dish after the custard
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

the berries. brown lightly in the oven, and
eat ice cold.
STRAWBERRY CREAM PIE.
Line i. pie plate with good crust. put in
two cups of hulled berries, strew with
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
q 2
Mdking Pumpkin Pie Lost Art.

l would like to speak my mind on
recipes for pumpkin pies that appear every
fall not only in your columns but in all the
periodicals Every one of them begins:
Stew the pumpkin until il is soft After
that they seem to think 1t is ready TO use.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
STRAWBERRY rARrs-

SIIlA W bE-Itt1 I @AftIS.
Line patty pans with good puff paste
and bake Prepare a good boiled custard
of the yolks of three eggs, two tablespoons
of sugar, and pint of milk; cook together
until smooth and thick, and when cold
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

{" rich mahogany color" If the pies 1 have
eaten and found delicious have been so
pleasing. what must the pie made by the
above directions be? Have any of our
other Cornerites prepared it in this way?
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

has been poured in, decorate if you wish,
with few whole berries, and serve. Should
you prefer a simpler dish omit the custard
and cover the cake and fruit with whipped
cream.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07
Recipe for ANGEL Food Cobe

- VIII you please accept good recipe for
angel food sake from a new member? II
Is fine L don't understand just how to
send things to your department, but trust
this may reach you.
Whites of six eggs, beaten stiff; three
quarters of cup of sugar, sifted twice
Stir into the eggs slowly. adding a small
quantity at a time. Half cup -four, with a
half teaspoon cream of tartar sifted with
it six times Add little at time to eggs
and sugar. Flavor with a few drops of
vanilla, and bake in an ungreased pan.
MRS NJ H.
We are happy to accept both the new
member and the recipe. To send things to
the department, just address the Marion
Harland Corner in the care of the paper in
which it appears shall hope to hear from
you again soon.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

other of the berries. Continue until the
dish is about three-quarters full, then pour
over all a custard, made by cooking to-
gether the yolks of three eggs, two table,
spoons of sugar, and pint of milk. This
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-06-07

old. am alone at night and want her for
company. There are three of US in the fam
lily, one girl of 10. 1 don't care how Grip
pied the woman is if she is able to wait on
herself. OF course would exchange
references. G. H"
After asking for gifts it does me good to
print offer such this. and with all my
heart L hope the right woman may see it.
L can imagine just the sort of " motherly
good woman - who has been left alone and
longs for family life. She need not neces-
sarily be a married woman or a widow. 1
have known many single women who had
moth erliness enough TO have supplied
half dozen matrons. When the woman .
to whom the position appeals sees it hope
she will write me promptly. The home
offered her is in Kansas City, and it would
he well if she could go to it from somewhere
not too far off. The references can be ex-
changed after the address has been given.