davidaulloa/AmericanStories huggingface dataset:
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
NOTICE OF FINAL DISCHARGE

State of South Carolina,
County of Union,
Court of Probate.
Notice is hereby given, that on the
9Th day. of April, 1914, at II o'clock,
a. M, in the Court of Probate for
said County, the undersigned will
make his final settlement as Admin
istrator c. T. A. of the Estate of
William Eller, deceased, and that
of said Court, for his final discharge
as such Administrator. F. M. Farr.
This 9Th day of March, 1914.
Published in The Union Times for
80 days. 11-4t
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03

I hereby announce myself cand,
date for election to the office of Mag
istrate for Union Township, and
pledge myself to abide by the de-
cision of the Democratic primary
election. G.. B. Barron.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
FOR SUPERVISOR.

I hereby announce myself candi-
date for election to the office of Super
visor for Union county, and pledge
myself to abide by the decision of the
Democratic Primary election.
w. c.. Pickett.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03

Charlotte, N. c., March 31.-Safe
crackers secured thousand dollars
in stamps and money from the post
office. at Randleman, N. c., this
morning at 2:30 o'clock. An attempt
was made to blow open the vault of
the Peoples Bank also, but beyond
DETACHMENT of the doors, no damage
was done.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
NOTICEl

All people are hereby notified not
to trade with or traffic in any way
with my son, Fuller Foster. He is a
minor and mentally afflicted. Any
one desregarding this notice will be
held to strict account.
j. B. Foster.
Jonesville, S. c., March 16, 1914.
12-3t
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
FOR ALDERMAN-WARD .

FOR LDERMAN-WARD ..
l hereby announce myself a candi-
date for reelection to the Office of
Warden for Ward Two, City of Un-
ion, and pledge myself to abide by
the decision of the Democratic Pri-
mary election. B. F. Alston Jr.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
FOR AUDITOR.

/ hereby announce myself a candi-
date for election to the Office of Audi
tor for Union County, S. c., and
pledge myself to abide by the de-
cision of the Democratic Primary
election. j. C. Greer.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
FOR COMMISSIONER OF PUBLIC
WORKS.

hereby announce myself candi-
date for reelection to the office of
Commissioner of Public Works for the
city of Union, and pledge myself to
abide by the decision of the Demo-
cratic Primary election.
l.. J. Hames.
hereby announce myself candi-
date for election to the office of Con.
missioner of Public Works for the
city of Union, and pledge myself to
abide by the decision of the Demo-
cratic primary election.
r. A. Jones.
The Union times. [volume] (Union, S.C.) 1894-1918, 1914-04-03
THE BICYCLE BOY

comes home ruddy and hungry. He
isn't "finicky" about his food, doesn't
dawdle over his eating. He is hungry
and healthy and happy. Why don't
you get your boy one of our new
model bicycles? 1t will put new life
in him. Make him stronger in body,
clearer in mind. Isn't that a result
worth more than the moderate cost of
the wheel?
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

%, "a, 26, 20, 80 and 80 inches waist
measure. 1t requires 3 yards Of As
inch material for 26-inch size.
A good Princess wrapper or House
Dress, that will especially appeal to
women of good figure is portrayed in
Pattern 1852. The design would also
serve for Princess slip. 1t has seams
in front and back to the shoulder, and
dart fitted sleeve that may be fin
ished in wrist or elbow length. 1t is
suitable for lawn, percale, bingham,
chambrey, cashmere, henrietta, silk
or velvet. The neck may be finished
with fiat or standing collar, or in
round or square low outline. The
Pattern is cut in 6 sizes: 81, SO, 38,
40, AZ and "a inches bust measure.
1t requires 61a yards of 44-inch ma
terial for a 36-inch size.
A new and attractive, though sim
pie style fro growing girls, is shown
in Pattern 1888. The model is in
Russian Blouse effect and may be fin
ished with long or short sleeves.
Brown and white striped galatea,
with trimming of white, are here
shown. Blue serge with chemisette
of red, and collar and cuffs to match
would also be effective. Bingham,
chambrey, wolfe, percale, linen or
linene are all suitable for this model,
which is comfortable and smart in it's
simple lines. The broad collar is
joined to the chemisette which closes
in front and is arranged under the
blouse. The gored skirt has plaits at
the front seams. The Pattern is cut
in sizes: 8, 10, ~ and IA years.
1t requires a yards of 44-inch mate
rial for 10-year size.
For an easily made practical and
comfortable Apron Pattern, 9S4I can
not be too strongly recommended. 1t
is neat and simple, and suitable for
lawn, percale, gingham or alpaca. The
neck edge may be finished round or in
"V" outline. The free edges may be
bound with tape or braid or finished
with a stitched undertaking. The
Pattern is cut in sizes: Small, Me
dunn and Large. 1t requires go
yards of 36-inch material for Me-
dunn size.
A practical garment for sleeping
will be found in Pattern 9S44. Linen,
linene, silk, cambria, fannell and
fiannellette are suitable for this de-
sign. The sack may be finished with
round collar, or a fiat facing, which
extends over the front. The design
is comfortable and very popular. The
Pattern is cut in 8 sizes: IA, IS anu
Is years, for Misses, and 81, SO, 80,
40 and az inches bust measure, for
Ladies. 1t requires 5 yards Of go
inch material for 14-year size, and
6$s yards for 36-inch size.
A pleasing style for house or porch
wear is depicted in Pattern 977S.
ladies' house dress with long or short
er sleeve, and raised or normal waist
line. Blue and white dotted percale
with facings of white linene, is here
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
New England Pie.

Use a deep pie plate. Pare Bald
win or greening apples, core and cut
in thin slices. Line your pie plate
with pastry, place a layer of apples
over this and sprinkle with brown
sugar Then another layer of apple
with the sugar until the pie plate
is well filled and heaped in the mid
die. Over the top dot bits of butter,
shake a pinch of salt over the whole
and a small dash Of red pepper,
which will give a rich, pungent sea-
soning that other spices will not. Wet
the edge of the lower crust, sprinkle
with flour, put on the upper crust and
press the edges firmly together. Bake
rich brown.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Swiss Steak.

Put two and half pounds of round
steak into a saucepan with just
enough cold water to keep it from
burning as it slowly cooks until ten
der enough to fall to pieces. Keep
the saucepan we'll covered. A casser-
ole is the best dish for cooking this
tender. Then remove the bones, fat
and gristle and mince very fine. Add
salt and pepper to suit the taste, a
pinch of nutmeg and little catsup or
hot table sauce. Press out the juices
and work into the meat one unbeaten
egg. Mold into shapes four inches
long and three inches wide. Saute
these a nice brown in good sweet
dripping or bacon fat; arrange on a
hot platter and garnish with parsley.
Make a sauce by adding a large ta-
blespoon of butter to the pressed out
juices, a cupful of milk, half a cup
full of water and salt and pepper to
taste. Thicker with little flour paste
and add half a can Of button mush-
rooms or a dozen small oysters par
boiled in their own liquor. If the
oysters are used take the oyster Ii
quor instead of water for making the
sauce.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

Several women were talking about
their children one day, says the Phil
adelphia Ledger, and one of them
asked the others:
+ DO you ever have any trouble
S.oOut getting your boys to go to
Sunday school? Mine seem to dislike
it so that every Sunday there is al
most a family row as to whether or
not they shall GO. OF course, can
compel them to go, but I do not like
TO do this; | want them to want to
go. If any of you have solved this
problem, please tell me how you
did it."
The neighborhood in which the
women lived was notorious for the
number Of boys who played about the
streets all day Sunday, so all the
mothers we've much interested in the
subject. By common consent, how
over, they turned to one lady, the
mother of four boys, all of whom
we're regular and apparently happy
attendants at Sunday school, and be-
sought her to tell them the secret.
The lady smiled. eyes," she said,
my four boys all go to Sunday
school willingly now, but l can assure
you that it was not always so. With
two of them never had any trouble,
out the other two did not want to go
at all. It troubled me greatly, and l
spent much time before | got the cor
rect solution. First l asked myself,
Why don't these boys want to at
tend?' and by some careful question
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
1.-The Small Boy And
The Sunday School

ing / got at the true solution. To
make long story short, found that
one was bashful and that the other
didn't find anything to interest him
there.
"This great point being gained,
went to the superintendent of the
Sunday school and told him about the
boys, and asked him to find teachers
for each of them who would over
come the points of resistance. The
bashful boy was placed IN a class
where his shyness was respected, and
where he was not asked even to an
swer question until this bashfulness
had entirely worn off. The other one
was put in the class of a young man
who took great interest in all of his
boys. He started little club, which
was confined to the members of his
class. They have a meeting once a
month that is like a party, and no
boy in that class will miss a Sunday,
for fear he will miss something about
the club. Since that time | have
never had any trouble.
''The secret of the whole matter"
she concluded, sis that every case
must be treated according TO the
needs of the particular boy. What
fits one case will not fit another, and
the treatment must come from the
teacher rather than from the mother.
We can only give the right start; the
Sunday school itself must do the
rest"
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

Take thick slices of salmon and a
baking pan large enough to hold them
in single layer. For each slice use
one tablespoonful of chopped onion,
one of chopped parsley and one of
chopped celery or of dried celery
leaves. Sprinkle these over the bot
tom of the pan. Salt and pepper
both sides of the salmon slices and
lay them in the pan. Dot them lib
orally with butter and pour a very
little hot water into the pan. Bake
in a quick-oven twenty-five to thirty
five minutes, at the last browning on
the top crate. Lift out carefully on
a hot platter. Just little moist
dressing should be left in the pan.
Take this out, spread it on the slices
and serve.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Cheese PuHs.

Use two tablespoons Of flour; rub
smooth into two heaping tablespoons
of butter. Add one-half cup of milk
and put over in double boiler to cook.
Stir constantly for ten minutes. Take
from fire and add one-half cup grated
cheese and the well-beaten yolks of
three eggs. Allow to cool. Twenty
minutes before you are ready to serve
the puff fold in the well-beaten whites
of three eggs. Turn all into we'll
creased pudding dish. Set in skillet
of hot water in moderate oven. Bake
twenty minutes. Serve at once.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
CJru Meal, The American
Indians Gift To Civilization

Originally Indian corn" was a
tropical or subtropical plant, but the
Indians, who made it one of their
staple foods, succeeded finally in pro-
ducing varieties which would ripen
as far north as Canada. Since the
discovery of America, this staple
food of these aborigines has been
generally raised all over the world.
1t now ranks with wheat, rye, bar
ley, oats and rice as one of the most
important food grains, and may be
called the American Indians greatest
gift to modern civilization.
Indian corn, therefore, has special
historical interest for Americans
from the fact that it is generally rec
ognized as being native to American
soil. It's cultivation and use even in
the early colonial days was very
widely distributed. The desire to
produce it was probably the incentive
which most frequently led the Indians
to abandon nomadic life and to form
settlements. Because of the quick
ness and ease with which it can be
raised, it was undoubtedly the means
of saving from starvation many of
Che pioneers who came from other
lands. So important was this food
in the days when the country was be-
ing settled that both natives and col
onists in their troubles with one an
other found it was a greater blow to
destroy corn crops Of adversaries
than to make war upon them.
The Department of Agricultural
experts in nutrition have been study
ing the possible uses of corn meal,
which they have figured out makes
up over 8 per cent of the total food
consumed by the people of the United
States. In farmers bulletin (No.
565), entitled "Corn Meal as a Food
and Ways of Using It." several dozen
recipes are given that may call to
mind old favorites and suggest to the
housewife untried dishes both appe-
tizing and nutritious. Some of these
recipes date back to the aborgines of
the soil. One of them is as follows:
Zuni Indian Bread.
One cup white corn meal, 1 cup
yellow corn meal, / cup water, l tea
spoon salt, 1-S teaspoon cayenne, 1
cup chopped suet.
Mix all we'll together; form into
rolls about 5 inches long; roll in
CREASED paper, and bake in a moder-
ate oven 1 hour. Serve hot.
The habit among the Indians was
TO roll these cakes in the husks of
the corn, method which is some
times followed by campers.
There are other simple breads
which were first made by the Indians
and are very old types, closely re-
sembling the breads of other print
tive people. Though easy to pre-
pare, they are nevertheless very pal
atabIe. Two Of these are cash Cake"
and "Hoe Cake"
Ash Cake.
One quart corn meal, 2 teaspoons
salt, TABLESPOON lard or other short
ening, boiling water.
Scald the meal; add the salt and
shortening, and when the mixture is
cool form il into oblong cakes, adding
more water if necessary. Wrap the
cakes in cabbage leaves, or place one
cabbage leaf under the cakes and one
over them, and cover them with hot
ashes.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

Yoke and vest effects are immense
ly popular at present, and many pref
ty combinations may be effected
along these lines, if one possesses a
little taste and skill. A splendid
style showing these features will be
found in Pattern 1918. This waist
may be made for evening wear with
out the chemisette. Snuff brown crepe
de chine, with trimming Of green
messaline, and chemisette of ecru
shadow lace was here combined. The
sleeve shows new and attractive
style feature. The waist closes low
at the side front, and is finished with
square yoke portions at the shoulders.
The model is also suitable for char
meuse, henrietta, messaline, velvet,
corduroy, crepe and other veilings.
The Pattern is cut in 6 sizes: 80, 81,
Sc, 38, 40 and AZ inchest bust meas
ure. 1t requires BIZ yards of 40-inch
material for 38-inch size.
Another pretty model shows lines of
a similar character in Pattern 1929,
gown especially adapted for slender
girlish figures. This charming frock
was developed from white voile, with
shadow lace for yoke and sleeve fin
ish. The girdle, and little bows which
ornament the front, also the corded
piping on waist and skirt front, is Of
brocades, for satin, serge, cashmere
yellow crepe. The design is equally
appropriate for charmeuse, MORE,
or velvet. The waist shows a "deep
shoulder" yoke, to which full por-
tions are joined. It is cut low at the
neck edge, and finished with shaped
collar. The skirt is gathered over the
hips and finished at the back with a
lengthwise hem tuck. The Pattern is
cut in a sizes: ID, 10, II and 10
years. 1t requires Az yards Of Al
inch material for a 16-year size.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Pork CrOquettes.

Pork croquettes are most delicious
if made with a cup of mashed pota-
toes to each cup of diced pork. Mix
together and add one or two drops of
onion juice, little minced pepper or
pimento, and salt to taste. Use one
half cup of very thick sauce or pork
gravy. Mix all together. Form into
shape and set in cold place for three
or four hours, slice and dip in eggs
and roll in fine bread crumbs an hour
before ready to fry. Drop in wire
basket and fry in deep fat until gold
en- brown. Serve with baked apples.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Holiday Fruit Punch.

h Use as many different fruits as de-
sired, sliced lemon, pineapples, white
grapes cut in halves and seeded,
oranges, preserved cherries, and put
in a punch bowl with a quart of plain
or charged water, the juice of four
lemons, two oranges and a sugar
strip made by cooking together a
pound of sugar and pint Of water.
Freshly brewed tea may be added
with advantage to any fruit punch,
particularly when mineral waters are
used. Decorate the rim of the punch
b6wl with small clusters Of grapes
>dan set the bowl on a mat of grape
leaves.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

Hoe Cake.
Hoe cakes are made out of corn
meal, water, and salt. They were
originally baked before an open fire
on a board which for convenience had
a long handle attached to it. At pres
ent they are cooked slowly and on
both sides on a well-greased griddle.
Certain dishes made Of Indian corn
have become identified with certain
localities and thus we have particu-
these localities. For instance, there
is South Carolina Corn Bread:
South Carolina Corn Bread.
One and a half quarts fine corn
meal, 2 12 quarts wheat -four or 1-2
quarts fine corn meal, 1 1-2 quarts
wheat flour, teaspoons salt, l pint
mashed sweet potatoes, 1 cake yeast.
Mix 1 pint each of the corn meal
and the flour and add warm water
enough to form a stiff batter. Add
the yeast cake, mixed with a small
amount of water. Keep this sponge
in a warm place until it becomes
light. Scald the meal with boiling
water and as soon as it is cool enough
add it to the sponge.
Boston Brown Bread.
Boston Brown Bread may be made
as follows:
One cup corn meal, cup rye meal,
l cup Graham flour, 1-2 teaspoons
soda, teaspoon salt, ga cup molas-
ses, cups sour milk, or 3-4 cups
sweet milk.
Mix and sift the dry ingredients
and add the molasses and milk. Beat
thoroughly and steam 1-2 hours in
well-buttered, covered molds. Re-
move the covers and bake the bread
long enough to dry the top.
This may be made also with l IL
cups corn meal and rye meal and no
Graham flour.
Boston Brown Bread With Fruit.
Follow recipe for Boston brown
bread, adding to the dry ingredients
cup of seeded and shredded raisins
or prunes or a cup Of Zante currants.
Boston Brown Bread With Cream.
One cup rye meal, cup corn meal,
teaspoon salt, 1-2 cup molasses, 2
eggs, 1-2 cups thin cream.
Sift the dry Ingredients. Add mo-
lasses, yolks of eggs well beaten, and
cream; lastly, fold in the whites of
eggs beaten stifh Pour mixture into
buttered mold, steam three hours;
then bake 1 hour in a moderate oven.
Italy has also contributed to the list
of palatable dishes which may be
evolved from corn meal. An instinct
i've attempt on the part of Italians to
supply the body with all the food ele-
ments required, by means of one dish
has resulted in "Polenta."
This dish, which is common in
Italy, differs little, except in name,
from hasty pudding, though it is
served in very different ways. Some
times cheese is added during the
cooking. Polenta is often reheated
either with tomato sauce, or a meat
gravy left over from a meal or with
a meat gravy made from a small
amount of meat bought for the pur--
pose, or with half tomato sauce and
half meat gravy. In any case, the
dish is improved by sprinkling each
LAYER Of polenta with cheese. When
the polenta Is to be reheated in gravy.
it is well to cut It into small pieces
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21

in order that the gravy may be well
distributed through the dish.
Tomato Sauce for POlenta.
Two tablespoons butter, table
spoons flour, 1 cup thick strained to-
mato juice, sale and pepper.
Melt the butter; cook the flour
thoroughly in it; add the tomato juice
and seasonings; and cook until
smooth, stirring constantly.
Another attempt to produce bal
anced ration in one dish has been
made by the natives Of Jamaica. It
is called "Stamp and Co." and con-
sists of salt fish, lard and corn meal,
and has nutritive value resembling
that of scrapple. A good recipe for
scrapple is the following:
Corn Meal Scrappie.
One pigs head split in halves, 2
cups corn meal. Salt and sage.
Cook the pork in water until the
meat can be easily removed from the
bone. Remove the meat, cool the
broth, and remove the fat. Reduce
the broth to about 2 quarts or add
water enough to bring it up to this
amount, and cook the corn meal in
it. Add the meat finely chopped and
the seasonings. Pack in granite
bread tins. Cut into slices and fry.
The addition of meat to corn meal
does actually tend to produce a bal
anced ration, for the meat furnishes
protein and fat while the corn meal
furnishes the starch. There are a
number of dishes made from corn
meal and meat or fish in which mush
is made, or which resemble mush in
some particulars. Among these are
corn meal fish balls and tamales, re-
cipes for which are given herewith:
Corn Meal Fish Balls.
Two cups cold white corn meal
mush, 1 cup shredded Goldfish, egg,
1 tablespoon butter.
Pick over the Goldfish and soak it to
remove salt, if necessary. Combine
the ingredients and drop by spoonfuls
into hot fat. Drain on porous paper.
These Goldfish balls cmpare very IA
vorably in taste with those made with
potato and are more easily and quick
ly prepared.
Tamales. =.
Meat from 1-2 boiled chicken,
Glove garlic or 1-2 medium sized
onion, Ia teaspoon cayenne, tea
spoon salt, 1 cup corn meal, 2 or 3
Chop the chicken; season with the
cayenne pepper, garlic, or the onion
finely chopped, and salt; form the
meat into little rolls about 2 inches
long and three-fourths inch in diam
eter. Pour boiling water over the
meal and stir; use water enough to
make thick paste. Take a heaping
tablespoon of the paste, pat it out
fiat, and wrap a roll of chicken in it;
then wrap each roll as made, in corn
husks which have been softened by
immersion in hot water, tying the
husks with piece of string close to
each end of the roll. Trim off the
ends of the corn husks, allowing them
to project an inch or two beyond the
rolls. Cover the rolls with the broth
in which the chicken was cooked, or
with boiling sailed water. Add two
or three small, shar;', red peppers,
and boil for Is minutes.
Tamales are usually made with
chicken. hut other meat may be used
IL desired.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Pork Left Overs.

Cold roast pork in the estimation
Of many persons, is far better than
when served hot. Cut in small thin
slices and serve with apple sauce.
The tender white meat of a roast
of pork may be made into salad
which many cannot tell from chicken
salad. Combine with celery and a
few olives and cream.
One cup of dried cold pork added
to the gravy that was left over latter
carefully removing fat) may be heat
ed and turned over toast and served
for breakfast.
Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-02-21
Dreamed Oysters.

Put one pint of oysters into one
pint of cold water. Put one pint of
cream in a double boiler over fire.
When it gets foamy it is hot enough.
Put one tablespoonful of butter into
a saucepan, stir over fire until hot,
but not brown; then stir in gradually
ne tablespoonful Of flour and pour
On cream, a little at time, and stir
until smooth. Season with salt, pep
per and small pinch of mace. Add
oysters after draining and let remain
over fire until the edges are curled.
When ready to use warm the patties
and put two tablespoonfuls Of oysters
i'm each patty.