davidaulloa/AmericanStories huggingface dataset:
The evening world., 1914-10-02
is KILLED m RIOT
OF HINDU Immigrants

Men From India, Who Were Re-
fused Permission to Land at Van
couver, Fight on Return Home.
LONDON. Oct. 2.-In . despatch
from Calcutta. the correspondent Of
the Reuter- Telegram Company de-
scribes briefly q riot started by Hin
dus at Bajbaj. ten miles from CAL
The evening world., 1914-10-02
Best Fresh Meats & POultr

BARTLETT PE a S-for
s 's,:r, s...., SOC
GREENINO o. KING AP-
Pies PIES. ,..,., 34c
LARGE RIPB PEACHES
i, ,.,s' 4Oc
TILL,
The Birmingham age-herald., 1914-12-27

towel, but never let it stand in water, as the water draws out the juices. Joint the rabbit as you would a chicken. The back will divide into four or five pieces. Salt and flour each piece and have ready a skillet with piping hot fat, whatever you use for frying purposes l always have the fat an inch deep, Fry the rabbit brown on both sides and don't leave it in the pan too long. Take 1t out and lay 1t In a baking pan. laying the pieces closely together, but not in a pile. After all the pieces have been fried pour hot water Into the skillet and turn this water over the rabbit in the baking pan. Place this in moderate oven and bake, basting often, for at loast an hour A dressing can be made for the rabbit as for any roast. but I would advise baking it in pan by itself Make a gravy after the rabbit has been re- moved from the pan. Baked sweet pota- toes and stewed celery (creamed) go
The Birmingham age-herald., 1914-12-27

value of the meat is secured. stews should also be simmered that the meat may be made tender and the juices of the meat extracted and held in the gravy with which the meat of tho stew will be dressed.
 The French have . heavy variety Of rot. supplied with closely fitting cover. which they call soup digester and in this their soup meat sinners for hours until all the good Is obtained from the meat. This Item of a tightly fitting topis an essential aid In cooking soups or stews. The juices of the meat which cook out Into the water turn into vapor If the pot is uncovered and are lost In the air of the room An appetizing odor may he good preparation for dinner, but 1t ls paying too high price for t to get 1t at the cost of saver in the food from which the aroma comes.
 < M
 In the chance 1t grants for slow cook cry and for preserving all the 2est ot. the meat lies the chief value of the hreless cooker. Its other merits are great-it is an economy of fuel, q promoter of conn fort In that it retains odors which would otherwise fill the house. it saves a great deal of work and watching to the cook but perhaps tho end 1t accompllshds of making meat tender and good to the taste by the slow cooking and the wholesome- ness of the product thus prepared puts it in the front rank of household helps.
 l wish l could preach the gospel of deliberate cookery as eXemnlited In low fire or 0 tutned down fame and in .4rt country to the other With the conver- sion to this belief would go the banlsh- ment of the theory that rapid cookery Is good for anything except a few articles such as certain vegetables saucos gra2 vies. etc, But these are flow in eompari- son with the others and there are not many even of these that would he injured by lelsurely methods, whereas there are many of the others that are hopelessiy impaired by the galloping boil "to which l have already referred
 M a;
 We have spoken of beef especially io- day, with a side remark on poultry What applies to these holds good of all sorts of meat and of many vegetables. Young fresh vegetables which have just beer picked will be rendered excellent by quick cookery, because they are already ten der and need little more than to be made hot through to be nt for the table. But winter turnips, beets. parsnlps, onons. carrots. and the like cannot be made eatablc except by long slow cookery They should either simmer for hours at the back of the stove if you cook With wood or with coal, or if you use gas they should he over low flame. Better than either, because of the economy ef fGel and care is the flroless cooker
 This is platter on which I think n comparison of experiences would be of value. What have some of our notable housekeepers to say of the freless cooker in particular and of slow cookery n gen eral?
The Birmingham age-herald., 1914-12-27

from the liquid in which it had been cooked. You supplemented by this gravy the juices required to render the beef well favored.
 < *
 Now let me tell you how to boil your beef the next time. If you wish to make soup stock put the meat over tho fire in enough cold water to cover 1t with what is known as bunch of soup herbs and which means stalk of celery, a spray of parsley. bay leaf. half a turnip and as much carrot and a sliced onion; bring to the simmer gradually and keep 1t at this for an hour and half, depending upon the size of the beef. A piece that weighs six pounds will require about two hours. At the end of tho time you can either take it out and serve 1t hot with q gravy made from q cup of the stock or you can lot
The Birmingham age-herald., 1914-12-27

which the fibers should be rendered ten der, the tissues broken down and soft ened, gentler measures are needed. With hard boiling you may cook such piece of meat into stringy shreds; you cannot make 1t tender and toothsome. For this a more delicate course is required.
 You were right when you put your meat on in cold water. This does not harden the surface of the meat, and as the water warns gradually it coaxes out the juices into the water. Salt should not go into the water at the first. as this also has coagulating effect upon the blood of the meat But if you wish to get the best out of the meat and make good strong soup stock you must continue your slow cook cry. The galloping boil.'' so called, will not do this. The process you wish is . gentle simmer.
 I have been astonished to observe how few cooks seem to know what a '"sim- mer ' really is. Some of them have thought it meant a steady boil. even al- though not a hard one. It is nothing of the sort. A simmer Is only slight bub- bling at the eAss of the pot. not boil 
 it reaches this stage the simmer has de parted and the meat is enduring a treat ment which may convert it from rawness into cooked product, but will assuredly not render 1t tender or draw the juices from 1t out into the soup stock
 When you boil beef or any other meat for soup you must bear in mind that the process which makes the soup strong takes away the food value from the meat. Much of 1t will be left in the way of fiber and there is some nutriment even in this, but the true life of the meat goes when the juices are drawn from it. For that reason the French, who are the wisest cooks in the world, always serve gravy or stock with their " bouilli," as they call the beef which has been cooked to make bouillon or consomme. You recognized the necessity of this when you made cup of gravy to eat with your boiled beef
The Birmingham age-herald., 1914-12-27

LIAM new housekeeper and come tt to you for little helpful informa-
 ton. All I know about cookery
 have picked up for myself with
 the aid of recipe books and certain things puzzle me very much.
 Let me tell you recent experience and you will see what my trouble is. The other day I bought a piece of beef for boiling. The butcher told me 1t would make good soup and that 1t could be used with gravy for meat dish. put 1t on the stove in cold water with salt and. as 1t weighed six pounds and the cook book said beef should cook fifteen minutes to the pound. I boiled it for an hour and half l kept the water at a good. steady boil all the time. too.
 Then I took out the meat and made gravy with cup of the stock 1t had been cooked in. The beef looked nice, but 1t didn't taste good. There was no real taste to 1t. although had put an onion and celery in the pot with it. Part of the beef was stringy, and all of it was tough. What was the matter? can't afford to buy first cuts of meat, but have been told even the cheap cuts can be cooked so they will be good. Is this true or Ia it one of the fairy tales with which young houeekcepers are so often deluded7
 DISTRESSED"
 A
 It is not a fairy tale. Cheap meat can be cooked 90 that 1t will be good and many of the less expensive cuts really contain more nutriment than those for which high figure is paid. But you must make up your mind to one thing at the beginning. For good results you must pay in one way or another. If you have plenty Of money you can purchase tho besteribs of beef. porterhouse. and sirloin steaks, and corresponding meats of other kinds. When you have no money you must pay for good food by the time and work you put into preparing 1t for the table.
 The principal error you made in cooking your beef was the fast boiling you gave it. Let me try to make . few things plain to you.
 To begin with, aIbumen Is an essential component of beef. This. like the albu- men in white of egs. coagulotes at com paratively low temperature-that is. at something below boiling point. Drop the white of egg into water that is actually boiling and you will see the egg whiten and form at once. If left in the water and kept boiling for few minutes the alburnsn will become 30 hard as to be insoluble. It would grow firm In water rood deal below boiling,
 E *
 The same conditions prevail with the a1bumcn in meat. When 1t Is plunged into water at hard boil the albumen on the surface forms a coating over the meat, retaining the juices. just as 1t does if a roasting piece is put into hot oven or if boiling water Is poured over 1t in the pan. This process serves well for compara- lively tender meat. which needs only the effect of heat to make it ready for the table. But when you have tough meat in
The Birmingham age-herald., 1914-12-27
,~HE Corner has given me so many bt fruitful suggestions that reef
 procity bids me offer a few of my ideas, which may be of use

gD OOuIl<eT i1ttS 6ifSlh iiit So tAiahy et fruitful suggestions that reel
 procity bids me offer few of
 my ideas, which may be of use
 to others.
 Some time ago saw an inquiry for bread recipe from ono who was outside the zone of compressed yeast. and ven-' ture now to send reply, on the chance that she has as yet had no other answer use dry yeast. which can be purchased from any village grocer or ordered by parcel post proffer the recipe because the process is comparatively easy. and yet the resuit so good that my nedghbors beg 1t for entertaining guests and so- licit it for church suppers.
 q Just before beginning to wash the supper dishes at night put into mixing bowl a cake of yeast broken into crumbs and half cup of lukewarm water. When the dishwashing is finished, pour one pint of warm (not hot) water on to the yeast. with flour enough to make a stiff batter This should be well whipped. and then set away in the flreless cooker over slightly warned stone for the night. Be- fore breakfast the next morning heat pint of milk 10 the scalding point; add to it one tablespoon of salt, three table spoons of sugar and three tablespoons of shortening. q use one of the vegetable substitutes for lard.) Beat the mixture gradually into the yeast sponge, with flour enough 10 make as stif dough as can bo stirred with | spoon or bread mixer. Work thoroughly: cover and set in warm place for two or three hours. When the mass has doubled It's bulk flour the molding board liberally, pour out the dough. and knead with more flour till 1t will not stick to your hands. and when cut shows no airholes. That part of the task must not he sighted. Mold into five loaves, or irto four. and from the fifth portion, psus sugar and shortening crearned togcther. make a pan of buns.
 One who is not so fortunate as to possess frelees cooker can construct at home convenience which will do much of It's service. Procure . large wooden pail, such as those in which gro- oers buy bulk candy. Set in this a granite ware pail, with its bail removed. pail whose diameter and height are each about two inches less than those of the wooden pail Put into the bottom of the-wooden pail sawdust to the depth of one inch; then place the granite ware pail on this and pack sawdust closely around 1t. Covef- this packing at the top with plaster or paris. This should come one inch below the top of the wooden case. Lay tin kettle cover on the enameled pail ana it over 1t 6 gIngham pad filled with saw dust Two pairs of hooks and rings screwed into the outside will hold the wooden cover. close, and a soapstone or a basin of hot water. will retain heat through night in such a container. Bread sponge rises reliable in this make shift caloric
 "In the Corner from time to time I see requests for. patchwork scraps. pc. lieve if some of theee quilt makers would write 10 large city dry goods houses TOT samples of stuf1s out of fashion or no longer in stock they might set erouen te
The Birmingham age-herald., 1914-12-27

as showing tho spirit of readiness to help the needy but also as emphasizing the demand there Is this winter for all the add we can give to those less fortunate than ourselves. I know how prompt the cornerites always are in their response to pleas for assistance and in offers of aid, but hope that this season they will be more than ever on the alert to decide what they can give and to write offering what they have for those in want. This Is to be year of sacrifices for others in every rank of society, and few of us are 90 poor but that we have some little help we can extend to those even worse off than urselves.
The Birmingham age-herald., 1914-12-27
MARION HARLAND'S HELPING HAND

easily and send 1t more quickly. l hss.s many old Scotch. Irish. and EnglSs as well as American songs J. r. T.
 This is a generous offer and have no doubt will find early and frequent ac- eeptance Let me beg that those who take advantage of it Will comply with tho requests which accompany it ana send stamped envelopes for reply, as well as give all possible information to enable large a collection it is no easy matter to hunt out some special song and the effort should be made as easy as possible, Please inclose stamp when writing for the address of J. r. T. l regret that have not the address of Subscriber on file
The Birmingham age-herald., 1914-12-27

We have had such good counsel and some excellent recipes from this source and I hope she may continue to supply us with her practical aid for long while to come.
 Here's a Place for Surplus Toys.
 T wonder if there Is somo one who would love to help little girl by giving her some dolls or story books She has had scarlet fever and 1t left her limbs so she can't get about, and she Is so lonesome and would be so thankful for anything in the way of amusement. She loves reading. ARaESTA' I sign the above name to the letter because there is no signature appended to it. I hope that the note will attract the attention of the little girls family. as well as that of children who are over stocked with Christmas books and toys and have some they will be glad to send to the little lonesome one as soon as they learn her name. If this is sent to us 1t will be given only to those who ask for it with a view to cheering the chilG's in- valid solitude.
 Will Write Cheering Letters
 If you know of any elderly woman or shut-in or any woman living in a home so isolated from society that let- ters and other little attentions from a strunger would be some comfort or bring cheer. will you let me have such ad- dressesf I thank you for the many favors I have already received at your hands in response to other similar re- quests. You may bs interested to know that, judging from the. letters of grati- tude have received from those whose addresses you have sent me. have been able to bs of some ssrvics to them.
 "R. M" This letter is sure to bring response in the way of a request for the address of the kind friend who writes it. It strikes mo as a beautiful thing that she should consider the opportunity to be of service and cheer to others as personal favor to,herself.
 Copies of Old Songs.
 "I see that Subscriber writes asking for the two songs: Empty h the Cradle, Baby's Gone and The Letter in the Candle Please direct her to write to me and send O self-addressed and stamped envelope and I will copy and send both songs. Also direct other in- quirers wanting old songs to mo. All ask is for them to send stamped envelopes for reply. and if I have not the song wanted I will answer anyhow. I havo many hundreds of old and new songs. but have only one copy of each and therefore
 
 can copy out the words and send them. believe I have all of 10000 songs in my private collection-too many to count and am still collecting and preserving all good ones I can got. request that inQuirers writing to me for songs give the correct title and as much of the chorus or parts of verse as possible. This will enable mo to Ind the song more
The Birmingham age-herald., 1914-12-27

over two or three times to coat tho sur face well. then pour In hot water to cover it. add the vegetables. and simmer as before at the rate of fifteen minutes to the hound. You will then have savory piece of meat and the stock from 1t, while not so rich as that made by the other method, will serve as foundation for variety of excellent soups.
 H x
 wish I could make all housekeepers understand the value that abides in slow cookery. The ignorant kitchen worker seems to think that tough meat shall be saved by its much boiling. Only the other day a new maid in my kitchen could not understand why the stewed chicken had ordered should be so tough that it was practically uneatable.
 "I told you to cook it four hours, l said to her.
 Sure did. ma am. The pot was niver ofr the bile and the bubbles jumpin' on the top of the water livery minute. It was clock whin put it on and 1t was hilin' stlddy until long afther 12!'
 That was sufficient explanation. If the chicken had been young and tender it would have been cooked to shreds by this time; as 1t was well advanced in years it's toughness was only confirmed by the vigorous boiling.
 More goes to slow cookery than the mere improvement of the taste of the meat thus cooked. The juices of the meat are not injured ss by rapid boiling and the food prepared by deliberate cookery is more digestible than that which Is done in hurry. When the seasoning is cooked into 1t there Is a blending of flavors which adds greatly to the savoriness oflthe com pound.
The Birmingham age-herald., 1914-12-27
Supplies an old Song.

" A few weeks ago a subscriber re quested two old songs. l send the words of one of them which copied from an old book. have been 90 busy could not well send the song to you any sooner.
 MRs C. l.. N. l take il that this song. The Letter ii, tho Candle" is requested by the same subscriber to whom reference was made in the letter given from ]. r. T. have to repeat that have not the address of " Subscriber" on file and can only hope that one or both of these letters may attract her attention and move her to write and tell us how to get In touch with her.
The Birmingham age-herald., 1914-12-27
Ice Cream of Cocoanut Milk.

'' Do you know how the ice cream oi cocoanut milk Is made in the Barbados islands? A. r. R." I am sorry to say I do not. and must refer this question 10 some of my read CTS. who may be better instructed in tho cookery of the tropics than myself. I shall be happy to print the recipe on this page if it Is sent to me, for am sure 1t would interest other housekeepers. It would be worth while to know if ics cream can be made of the milk of the cocoanuts we can purchase in this coun try or if the nut milk is only fit for use when the nut is first gathered.
 <: *
 Time and Space Too Limited. May suggest that as Christmas is ap- preaching it might be good thing to re- peat the whole list of bead recipes and formulas as help to readers who want to make presents and yet feel the hard times too much to spend money freely. I hopo my suggestion may meet with favor and that may soon see the recipes wish.
 "M. L. J.'' am sorry cannot comply with this re- quest. but a great deal of space has re- gently been given to bead recipes, and if were to repeat thess 1t would crowd our other matter of importance. Moreover. the letter of NJ. l.. J. came SO late that even if I were to send the recipes to print at once they would not appear in tims to bs of Gsneral sesvtcs h making the beads in season for Christmas gifss. am sorry.
The Birmingham age-herald., 1914-12-27

keep their fingers busy long time. once had need for such pieces and pro- cured them thus. The responses I re- ceivcd were a large envelope from Philadelphia a pound package by mail from New York. and from Chicago big box by express.
 !" I am a broken down teacher. con demned to the life of shut-in as pen atty for overwork. and l would be keenly grateful for any cooperation to show me way by which my cultivated talent for art and hand craft could sustain me.
 q MRS. H. A"
 l wish could have space for this en- tire letter but I have put in more than l really ought to use, in justice to the claims of other correspondents upon the room at my command and yet have omitted a large part of the epistle. More than the lack of space has deterred me from using portion of it. The strict rule of the paper against asking for aid 10 sell anything or to obtain money for any kind of work or effort has checked me I regret this extremely, not only because the writer has been most generous Tn her help through her suggestions and ad- vice. but because her letter is so evil dertly that of an educated gentlewoman that my interAst in her is genuinely reused. hops she knows how sorry am that I cannot put her in the way or exercising her talent to profit, and that these few words may inspire some one to write to her and endeavor to bs of service in the way she wishes I will gladly supply her address on application.  Ofcrcd 10 Inpdtids.
 "I wish to offer lot of magazines. good ones. could not deliver them. as there are too many of them and they are heavy. l will also give any shut-in piece or embroidery with all material for working it and sell 1t for her when finished if she wishes. can give a number of cro- chet orders which get and haven't time to do, and can give ferns and geraniums and bulbs. I have a lot of postcards for a shut-in and old school books for some mountain children. MARIE E.
 If I hesitate about publishing this kind offer 1t is because I fear tho Cornerite who makes 1t is likely to be overwhelmed with applications for her piece of work and for the chances to fill the crochet or ders to which she refers. In response to the last part t-of her letter, which have not printedA the same reply must be given as that accorded the writer of the pre- ceding letter. In these hard times I stretch the limit of the rule against print ing reouests for paying work to the ex- treme but there are certain limits can not overpass.
 A N
 Ifs Long Way to Go.
 "I want a bicycle very much and thought you might be able to ind one for me. am nearly 12 years old and 60 to school It Is . long walk there. and I have no money to buy bicycle. for times are hard with us this year. If you can help me find wheel shall be happy to get it. could pay express or freight on it R. H. O.,
The Birmingham age-herald., 1914-12-27

As I have said before. have had to call halteon requests for bicycles. as well as for several other things. But once in a while break through the eni- bargo, and this is one of the times. trust that the bicycle thls boy wants may come to him. l will send his address upon application.
The Birmingham age-herald., 1914-12-27
Mailed Some Reading Mailer.

Mailed Some Reading Mailer.
 T sincerely thank you for the address of the correspondent about whom I asked. It is pathetic case. Ihave writ ten long and, hope. helpful letter to her and am mailing some reading matter. I am sure can help her in other ways. The harvest is indeed wide. and while the reapers are many there are many more needed, and the need is increasing through this awful war. But right will prevail and the dear God is over all
 l.. H. P.'' This letter Is of interest to us. not only
The Birmingham age-herald., 1914-12-27
How 10 Cook Rabbit.

II promised to tell you my way of cooking rabbit. l like best full grown rabbit. The young may be more tender. but are not so rich ih flavor. You may wash the rabbit and then dry it with