davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1914-09-06

macaroni. Dust with salt and pepper and
sprinkle thickly with cheese. Then aoo
another layer of the macaroni, and so
continue until the dish is full, having
the white sauce, add another sprinklins
Of cheese, and bake in moderate oven
twenty to thirty minutes. 1t should be
q golden brown color when served
For luncheons, the macaroni may be
cut into smaller pieces after being boiled.
and then baked with its creamy cheese
dressing in individual dishes or ramakin
shells.
Never throw away the shell OF a pine
apple or Edam cheese. Fill IL with boiled
macaroni and cream sauce and set into
the oven on a baking dish lined with
heavy white paper and bake in a mod
crate oven fifteen or twenty minutes. The
shell will provide the necessary cheese
favor, and no chopped or grated cheese
should be added 10 the cream dressing.
Serve this shell on a paper doiley or fold
ed napkin.
And Tomatoes.
From the stewed tomatoes left over
from yesterdays dinner a dozen sticks OF
cheese, the housewife may evolve a pal
atable dinner dish. Cook the macaroni
in boiling salt water until tender-about
twenty minutes. Drain and lay in a bak-
ing dish. Cover with the strained to-
matoes one-half cup of cream, a small
pinch of soda, a pinch OF curry powder
and salt to taste. Dredge with very fine
bread crumbs and plenty Of grated Par
mesan cheese. dot with butter. and bake
in a quick oven until golden brown.
uniform size and bake. When done cut
the skin lengthwise of the potato. remove
some of the inside and crowd grated
cheese into the cavity. Cover the open
ing with white Of egg and brown.
Sounte.
Cheese soufHe is an extremely dainty
luncheon or supper dish. 1t is also used
as an entree for dinner. Have ready a
quarter OF a pound of rich American
cheese, grated. Put a pint Of milk into a
double boiler or into a thick pan. where
il will not burn. Stir in a quart of stale
bread crumbs. Reat until the mixture is
smooth. Now add the cheese. Cook for
a minute, no longer. Season with dash
OF cayenne and a little salt. Remove
from the fire and add the yolks Of four
eggs, mix lightly and stir in the we'll
beaten whites. Pour into a stoneware
baking dish and bake ten minutes in a
quick oven. Serve directly Il is reKoved
from the oven, from the dish in which
il was baked.
The Washington herald., 1914-09-06

The Iaundress has much TO do not only
with the looks. bu' with the life Of the
table linen Linen that is well laundered
lasts much longer than that which is
put through strong bleaches, carelessly
vrung through rough rollers. boiled in a
poorly cleaned boiler and ironed 'nought-
lessly.
Regular drying out Of doors generally
keeps table linen white and clean, pro-
vided il is thoroughly washed. But oc-
casionally IL does become yellow. prob
ably through lack Of use. YelIowed linen
may be made white IL IL is soaked in but
termilk- II the yellow ;inge is very pro-
nounced, allow the buttermilk 10 remain
on the linen for several days. Il will re-
move a slight yellow tinge in a day.
After the buttermtlk bath. wash the linen
Thoroughly. after rinsing II in clear. luke
warm water
Fruit stains are the enemy Of table
linen from now on until cool weather re-
turns-and forever, for the matter Of
that. for as soon as fresh fruit disappears
tellies and jams and preserves reappear.
When II Is possible to do so. remove the
fruit stain before il has a chance to dry
by immersing the stained linen in boiling
hot water, or spreading il over a bowl
and pouring boiling water from the kettle
through the stain. II the stain dries be-
fore II is noticed. smear II with lard. and
have no further fear. II will disappear as
II by magic IN the washtub. So saws one
who has tried this method and knows.
Ironing.
So much for the washing. the ironing
is just as important to the looks and life
Of table linen. To begin with. the irons
must not be too hot and the linen must
be ironed until thoroughly dry. Next. the
irons must be perfectly clean. They must
be clean. of course. for all the ironing.
for starch and other sickness on them
cause especial havoc with table linen. \
little salt sprinkled on a newspaper will
help to keep the irons clean, IL thev are
clean when the ironing Is begun. Moth
ing but a hot soapv bath will clean them
II they once get really dirty.
The Washington herald., 1914-09-06
Work and Play in the Household
EDITED BY FRANCES MARSHALL
Economical Cheese Dishes the Week Table

whites OF eggs. then take out some Of the
mixture from the chafing dish and add to
the eggs a little at a time, stirring every
minute Return he portion to the channs
dish, adding slowly and stirring contln-
way, there is little danger OF curdlinS
When the mass Is smooth and well mixed
put in the lemon Juice and sauce
pIquante. Serve on hot plates Win not
toast.
Only he who often composes q raooit
can tell Just the instant to take IL from
the fire. II cooked too short a time the
result is tough: II too long, the cheese Is
apt to curdie From three to tive minutes
is the usual time. When ale Is not USED.
milk or water must take its place. but
in such a case no acid like lemon juice
can be used No cheese is better than
good American dairy for the making OF
a rabbit though recipes often call for
imported cheeses.
The Washington herald., 1914-09-06

II the wedding is in a city church, an
engraved card usually accompanies the
invitation, stating the address of the
church and the fact that it will gain the
bearer admittance on the day Of the cere-
mony. In the case OF intimate acquaint-
ances, the card also states the pew and
One card is sufficient for two people. but
1t should by no means be forgotten, as
without it a guest may be debarred
Upon entering the church vestibule,
guests are met by men friends Of the bride
groom who stand waiting to assign seats.
Should these ushers be engaged for the
time being, guests wait for their return.
When one of the men presents himself
names should be given distinctly unless
the admittaRce card bears the number
Of the pew to be occupied. The usher
then offers his arm to a girl or woman
who rests her fingers lightly on it, and
proceeds with him down the aisle, fol-
lowed by her escort. Introductions at
perfectly proper to exchange pleasant
ries. When a man is alone. the usher
walks with him to the allotted pew.
A subdued chatter among the guests is
usual until the strains Of the wedding
march begin. when the ushers start down
the center aisle in procession. the audi
ence rising simultaneously. AS the bridal
party makes its way to the chancel,
the guests turn in their seats to face
II and remain thus until the bride reaches
the altar steps.
The marriage ceremony is so short now
that every one in the church remains
standing, simply bowinE heads during the
few short prayers and at the benedic-
ton. AS the bride passes out of the
church the audience turns again to
The Washington herald., 1914-09-06
Some Table Linen Hints

The ironer Of table linen who wants tn
make II look its best works with a SEAL
basin Of water and little wad OF cheese
cloth bv her side. With the cloth vet II
the water she moistens any creaSes or
dry spots that appear in the course Of
the ironing
articles. should be shaken out as free
from tanEles as possible while thev are
still damp. and should then be brushed
free from snarls with a soft brush
kept specially for that purpose
Out of the Laundry.
Here is a suggestion for lengthenins the
life OF table linen which has really moth
ing TO do with the laundry. The place
where table napkins generally begin To
show wear is on he creases and folds.
and as they must be folded in these same
lines indefinitely. they grow more ana
more worn there. So. when they begin
10 wear on the folds. before the worn
threads have broken. cut OF an inCT ~
so from 'wo sides Of the NAPKIN. This
method reduces the size OF the napkin.
but IL brings the folds in entirely new
places, and SO saves the wear.
Clean Napkins.
Every one. probably. would like to have
clean napkins at every meal But sue
prodigaiity is only for those with money
The laundry bills and The linen bills-for
laundering wears linen more quickly than
use does-wouId soon mount up TO al
alarming figure. and we should have TO
resort to paper napkins for ecOnomy's
sake.
There are a good many WAYS OF tacklinS
the problem OF clean napkins-and ps7e-
napkins suggests one Of them
Use paper napkins for lTpro1Tt-
Spreads-piCnic lunches. the afternool
feast Of fresh frui-. the jolly evening
supper that is as informal as Il Is pleas
ant. Fruit stains napkins beyond repair
sometimes. ard they pile ~ by the doZe
II they are lavishly used for an ''rInex-
peCted service OF ref-eshmen-s every
day or TWO.
The Washington herald., 1914-09-06

Cheese should form one Of the stand
bys of the housekeeper who must DC ..
desires to be economical Cheese ls Ol
very high nutritive value, II Is appeuEing,
and IL Is not difficult TO digest II II Is
properly eaten. ..
for a long time is difficult Of digestion
but even then II is not bad Tor the sys-
TEN. And cheese, like nuts, comes IN @ loT
much undeserved condemnation because
II is often eaten after very hearty meal:
Doesn't II usually appear with the pie az
a Thanksgiving dinner? At the enc OF
. hearty meal cheese should pc srStt Ssrseu
FOR IL is a hearty food in itself and
should be taken rather as a SUBSTITUTE
for other hearty food than as an ADJUNCT
to II.
Cheese and Rice.
A complete food. containing all the ele-
rnents of nutrition, is made from boiled
rice and grated cheese. Add milk TO the
rice while it is boiling. season TO taste
with salt and pepper. then turn into the
baking dish! Cover the top with grated
cheese and brown. II intended for
luncheon dish, when there is not a meat
course add more cheese. This dish may
be varied by leaving the milk out OF the
boiled rice, when 1t may be served with
tomato sauce.
A standard dish may sometimes be
varied by the introduction of dash Of
cheese For instance. a plain broth, such
as mutton or veal. is improved BY the ad-
dition of grated cheese; The latter Is not
added to the soup while II is in the pot.
but a pretty dish. filled with grated
cheese, stands next to the tureen and
tablespoonful or two is added to the serv-
ice OF each plate.
Cheese Macaroni.
Take a quarter Of a package of maca-
roni. break it into lengths of about three
inches, and drop II into boiling salted
water. Cook rapidly for twenty minutes,
drain, and throw into very cold water for
ten minutes more. This will blanch II
pure white and prevent its turning the
ugly greyish hue, which spoils the ap-
pearance Of the completed dish. While
il is iblanching chop a quarter OF a pound
of mellow American cheese, or measure
out a quarter of a pound Of grated Par
mesan. Rub a tablespoonful of il into
the same quantity Of flour add a coffee
cupful of hot milk. and stir over the
FIRE until il reaches the boiling point
Butter the enamel or china lining OF
baking dish and cover the bottom with
The Washington herald., 1914-09-06

on hand, any preserved small fruit Will
do. Strawberries preferred.
Good Rabbit.
For that either delectable or unsavory
compound known as Welsh rabbit nearly
every man has his favOrite combination.
A club recipe that gives genuine salts
faction is mixed with ale or beer. II con-
sists OF two eggs, eight ounces OF JAmeri-
can cheese, one ounce OF butter. tea
spoonful of lemon juice. the same guam
tity of celery salt. half a teaspoonful Of
Worcestershire sauce. pinch OF paprika,
a saltspoonful of mustard, one-fourth
pint OF ale or beer. Separate the yolks
Of the eggs from the whites, and beat
both until frothy. Melt the butter over
boiling water. add to II the beer. and
when hot add the cheese. Stir until
smooth. then add all the seasoning, and
stir again. Mix the yolks and frothed
The Washington herald., 1914-09-06

signal Is received n the vestry room that
the bride is ready.
When the bride groom turns to him
during the ceremony. the best man shoul4
not fail 10 have the ring out of his pocket
After passing out to the vestibule with
the procession and seeing the bride COM
,S,,s ~ riy- tba fee to the cIerTI-n1a-
His further duties at the reception. as
well as those Of the maid of honor. are
to be waTCnuI OF the interests OF the
bride and bridegroom rather than of any
OF the guests. II is very bad form for
either Of these assistants to become en-
crossed in their own pleasures until after
the friends are safely out of the house
and on their way.
The Washington herald., 1914-09-06

Cheese Straws.
One pound each of flour, butter, and
cheese; one egg, a pinch Of cayenne pep
per, half a cupful Of water, one teaspoon
ful OF dry mustard, and little salt Mix
the flour, butter. and grated cheese; add
the egg, well beaten, the seasoning, and
last the water. Roll out thin, cut into
strips one-haf inch wide and bake a
golden brown. These straws are delicious
with salad.
For Dessert.
The resourceful housewife will find
cheese an ever-present help in time OF
emergency. II company arrives unex-
pectedly for dinner, a roll OF Neuchatel
cheese with glass Of Guava Jelly or
the imported Barbecue, served with
stitute for the more elaborate pudding or
ice. II the Guava or Barbecue are not
The Washington herald., 1914-09-06
THE HoUSEKEEPER'S ALMANAC.

andwh
a
is
l
it
a
a has pressing
otter
others There
would protect he ha cas- washed.
Saturday picniSs
The Washington herald., 1914-09-06
CuFrIed Tomatoes.

An exceptionally appetizing supper dish
is tomatoes seasoned with curry powder
and this should be served with baked
bananas Plunge four tomatoes into hot
water. remove the skins, cut into halves
and press lightly to take out the seeds
Cook two onions chopped fine. until ten
der. with two tablespoonfuls of butter.
Add a teaspoonful OF curry powder.
bay leaf, a teaspoonful of turmeric (this
can be bought at any drug store), and
half pint of water or cocoanut milk.
When this mixture reaches the boiling
pan and cook slowly for twenty minutes.
Boil q cupful Of rice. drain and heap In
The Washington herald., 1914-09-06
ApprtIrInK Tomntoe,.

Cook together for twenty minutes a
can OF tomatoes. one bay leaf. a tea
spoonful OF salt. slice Of onion and six
peppercorns. Melt two tabIespoonfuls OF
butter. add two Of flour. strain. and pour
IN slowly one cup Of the cooked tomato
that has been strained. When smooth
pour over the well-beaten yolks of three
eggs ana set aside to cool When cold
add the stiffly beaten whites and bake
IN moderate oven. Grated cheese
sprtnkld over the top Just before puttInx
IN the oven makes good variation
WASHINGTON
The Washington herald., 1914-09-06
Cara Head TerrapI..

Boil caIrs head as for soup until bones
ran apart. Remove meat from bones and
set aside until perfectly cold. Season
with pepper and salt Add two blades
OF mace. Chop four hard-bolled eggs and
add them TO a cup Of the broth in which
head has been boiled. together with one
cup OF cream, a sCant half pound OF but
ter and two tablespoonfuls OF Drowned
flour. Let them all simmer thorouKhly
Add one-half teacupfuI OF sherry and
serve. Do not boil after adding sherry
MRS
The Washington herald., 1914-09-06
Rice CroquetteG.

Rice croquettes are a dainty at their
best with creamed chicken or veal Wash
and boil one cup OF rice, salt and drain.
Beat with a fork or egg beater until
even and smooth. Moisten with either
milk. broth or tomato sauce just before
taking from the fire. Add the beaten
yolks OF two eggs and nutmeg and white
pepper to taste. Then add two table
spoonfuls OF butter. Stir thoroughly so
that the eggs Will thicken the mixture
Set over the fire and stir through II two
tablespoonfuls OF grated cheese. When the
rice begins to thicken cool and finish
as in other croQuettes.-J. L. NJ
The Washington herald., 1914-09-06
RnLed Bean Sandwiches.

These are much liked by men. Press
cold baked beans through a vegetable
press or fine colander: allow two table
spoonfuls OF finely minced celery. two
tablespoonfuIs OF horseradish. a dash of
catsup. lemon juice and made mustard.
Cut Boston brown bread into thin
slices, spread with the above mixture
and serve with midget pickles.
The Washington herald., 1914-09-06

Skim well three pints OF water in which
chicken has been boiled. Boil hard four
eggs. mash the yolks with one cupful
OF bread crumbs which have been moist
ened with a little milk Into this stir
one pint Of heated cream. Add this mix
ture to the thicken water and boil five
minutes. Season to taste. The whites
Of the eggs, chopped fine. may be added.
-"OI.D FASHIONED
The Washington herald., 1914-09-06
New Chicken salad.

Take one cupfuI OF cold chicken that
has been chopped and shredded until very
fine and one ounce OF pate de foie gras
Add to II one ounce of cooking sherry
the beaten yolks Of two eggs and a cup
full OF clear chicken broth Season 10
taste with salt and cayenne Heat the
mixture through and cool Add one
ounce Of dissolved gelatine to a cupful
OF whipped cream Beat the whites OF
three eggs TO a froth and mix all lightly
together. Put in a mold and set on ice
six or seven hours. Serve on a bed OF
green with mayonnaise
CHICKEN COOK.
The Washington herald., 1914-09-06
Sour Milk Biscuits.

Sift one quart of flour with one table
spoonful Of salt and one teaspoonful OF
baking soda Butter a baking pan and
see that the oven is hot. Wet the flour
with a pint OF sour milk or enough to
make a soft dough. Add one tablespoon
full OF lard by chopping il into the flour.
Shape into biscuits quickly and bake
for twenty minutes.-MRS. WILLIAM H.
The Washington herald., 1914-09-06
omeI-t with Canned Lobster.

Turn the lobster into a saucepan: heat
thoroughly with butter and pepper and
salt and half a glassful Of white wine
Make an omelet with six eggs in the usual
way, putting on the warm lobster when
the bottom is cooked but reserving the
claws and more brilliant bits OF coral
Fold the omelet, slide on a hot dish, but
ter the top. putting on the claws and
other pieces for ornament Serve quickly.
-"OLD COOK"
The Washington herald., 1914-09-06
Cheese Pie.

Whip the yolks Of five egSs with one
cup Of sugar. until very light, cream
three-quarters OF a cup Of butter and add
quickly and lightly to the whipped yolks
and sugar. Flavor with a half a tea
spoonful Of vanilla and divide between
two underCrusts II will rise as light
as a feather. Have ready the whites Of
five eggs beaten 10 a stiff froth. and
sweeten with pulverized sugar. Spread
over the top and brown quickly. On tax
ing them from the oven change directly
from the pie tin to a china plate This
is a very rich pie. but delicious The
recipe given makes enough filling for
two pie crusts-F. L. r.
The Washington herald., 1914-09-06
Corn Sounic.

Heat one pint of milk. Stir into II
three-quarters Of a cup OF cornmeaI and
a little butter. Beat into this the pre-
viously beaten yolks Of four eggs and
then the whites which have been beaten
separately. Butter baking dish. pour in
the cornmeal mixture and cook twenty
five minutes in a moderate oven. Serve
at once.-''SOUTHERN
The Washington herald., 1914-09-06
Before the MiIkmar Comes.

Often the milkman has not arrived
when it is time TO make the breakfast
bread. Here are several recipes which
do not require milk:
Beaten biscuit-Two quarts Of sifted
flour, teaspoonful of salt one table,
spoonful Of sweet lard and one egg.
Make dough with half a pint Of water.
Beat until the dough breaks open in air
puffs. roll into a ball with the hand
and bake in a quick oven.
Vinegar biscuits-Take two quarts Of
flour. one large tablespoonful OF lard or
butter. one tablespoonful and a half Of
vinegar, and one teaspoonful OF soda
Put the soda in the vinegar and stir well
MIX In the flour and add two eggs
beaten light. With warm water make a
dough stiff enough to roll out. Cut in
fancy shapes and bake in a hot oven
All sorts Of prettily shaped biscuit cut
tsrs are sold in the stores now for or
5 cents apiece. Among the most at
tractive is one in the form OF a heart. or
a set of four outlining the diamond, club
spade and heart of a pack OF cards.
GOOD COOK
The Washington herald., 1914-09-06
Meat Croquettes.

Twelve onuces meat ounces butter.
tablespoonfuls flour, cup cream Mince
or grind meat fine. Rub butter and flour
together and put in saucepan over fire
with the cream. Stir these together un-
I'll thick. Then add the meat. As soon
as mixed. take OF the fire and do not
cook. Season with salt. pepper and nut
meg Set in the refrigerator to chill.
Form into pyramids. dip in beaten egg
and cracker crumbs and fry in boiling
hot lard.-DOMESTIC SCIENCE
The Washington herald., 1914-09-06
mt Cheese.

Chop very fine = pound OF almonds a
pound OF beechnuts or pine nuts. l pound
OF pecan nuts, = pound Of hazel nuts. l.
pound OF roasted peanuts Pack this
mixture into tumblers and when wanted
for use. mix with cottage cheese made
from sour milk k.-"APPETIZER
The Washington herald., 1914-09-06
4 Parcel of Contributed Recipes
Chicken SouP.

the center Of a platter. Place the un-
broken tomatoes around this, strain over
the juice and serve al Once.-M. q.
The Washington herald., 1914-09-06

TFARLY to bed and early to rise
w May be the way to grow wealthy and wise,
But I'd rather be stupid and stay up al night,
Than be tucked up IN bed while it's broad daylight
wealthy person
q o
Here little Bed another member of the family ysur scrap
Evening journal., 1914-01-20
COLDS no BE TAKEN SERIOUSLY

Intelligent people realize that common
colds should be treated promptly. II
there is sneczing and chilliness. with
hoarseness, tickling throat and coughing,
begin promptly the use of Foley's Honey
and Tar Compound. It is effective.
pleasant 10 take. checks a cold and
stops the cough, which causes loss of
sleep and lowers the vital resistance.
For sale by n. b. Danforth. Market and
Second streeis.-Adv.
Evening journal., 1914-01-20
HARRINGTON
WITHOUT DEBT

Special to THE EVENING JOURNAL
HARRINGTON. Del. Jau 2e---The
town election on Tuesday Sas very
quiet affair. there being only ono
ticket in the 5eld, consisting Of prac-
tically the same board with only two
changes, Albert Welch for alderman
in place of William II. Graham and
William II. Graham for collector.
The following were elected Al
derman, Albert Welch; collector, VIII
liam H. Graham; treasurer, Charles
e. Taylor; assessor, Arlington L..
Nix.
Commissioners for two years each:
Second district, George n. Swain;
Fourth district, James N. Blades;
Fifth district, L. Booke, Harrington.
The term of John w. Sheldrake IN
the Third district and z. D. Short in
the First district do not expire until
January, 1916.
The new board reorgahized as fol-
lows r. d. Short, president, and
John W. Sholdrake. secretary. This
new board will enter into their du-
ties for this year with ,he town Of
Harrington not owing one dollar Of
debt.
Evening journal., 1914-01-20
TOWNSEND VISITORS

Special to THE EVENING JOURNAL
TOWNSEND. Del, Jan. 2O-M Mrs.
John Collins and Mrs. Aaron Reynolds
OF SMYRNA. Mr.. and Mrs. Daniel Collins,
Mr.. and Mrs Roy Collins. Miss Ncosa
Collins of Wilmington, Mrs. Lawrence
Dolsou. james Dolson and Misses Dol
son of Philadelphia attended the fun
eral of H. c. Doson, who was buried
here ON Monday.
The revival services at the Nj. r.
Church have been postponed until Sun
day, February $. when the hIezick sing
ers win assist the pastor, the Rev. Mr..
Burr
Mr. and Mrs. John Townsend, Jr.
have returned TO Philadelphia after a
few days visit with relatives here.
Mrs. Harmon Reynolds and Mrs. Viola
Harmon have been paying weeks visit
with friends in Philadelphia b. g.
l.ockermau and family had Air. and Mrs
Roy Lockeman of Delmar, Mr.. and
Mrs Leonard Dickinson of Atlantic
City. n. j., Tor visitors Mrs Amanda
Quillcn had Mrs. Atkinson of philadel'
phia for guest recently. Miss Norma
Hart spent part OF last week with her
aunt. Mrs Wilson, In smyrna Mrs
George NJ ID. Hart has returned from a
visit with her son, Harry Hart and