davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1914-02-22
Cornmedl Dressing.

% see NJ. A V. V. asks for a recipe for
corn meal dressing for turkey. and send
one which may be what she wants.
CORN MEAL DRESsING-CrumbIs
equal quantities OF stale esq bread and
toasted stale light bread; roll the toasted
crumbs fine with a rolling pin: mix. and
add small onion and three stalks OF
celery. chopped fine. Season highly with
pepper. salt, and butter and use enough
OF the water in which the turkey was par
boiled before baking to make a moist
crumbly mixture.
EGG BREAD.-My own recipe. Beat
two eggs light, add two cupfuls Of butter
milk. little salt, tsaspoonfuI of sugar.
and enough cornmeal mixed with a tea
spoonful OF baking powder to make a rather
thick batter. Stir in a scant third Of 4
cupful of melted lard and Just before bak-
ing add one level teaspoonful of soda,
dissolved in a very little boiling water.
SOUTHERN READER"
give these recipes as they stand and
have all the respect in the world for south.
ern cookery-as I should have as I my.
self am southerner and in many respects
prefer the cookery Of my section of the
country to that Of any other. But take
issue with my correspondent when she al
vises parboiling the turkey. I have had
poultry ruined to my taste too many times
by having been parboiled to advocate the
process. unless the fowl Is too old and
tough to be cooked in the ordinary way.
In those circumstances ! would not hay.
1t roasted. but boiled or praised To my
mind the parboiled turkey loses its best and
richest flavor and is a poor apology for the
roast turkey In his gloryI
Also venture a protest against putting
liquid with any stuffing made Of bread.
have never eaten 1t thus made when II
did not have tendency to sogginess in
stead Of the crumbly richness of the Dress
Ing moistened with melted butter or poul-
try or ham fat. This is a matter of taste.
I suppose, but when I try the cornmeal
dressing on my next turkey the water a.
well as the parboiling shall be conspicuous
by Its absence.
How do you other housekeepers feel
about this? / am never too old to learn
and II you can prove to me your faith by
your works shall be happy to be convert
ed to your way Of thinking.
The Washington herald., 1914-02-22
Offers Free Lessons.

Pardon me IL I give you little account
Of my life as an explanation Of why make
the offer shall outline further on. and also
Of the request I make for a wheeled chair
From my early childhood I have been an
invalid. and my parents were in no circum-
stances TO give me an education. had lost
the use OF my legs, and had to use my hands
on the floor in getting from one room TO
the other. Yet l learned TO use a needle,
and by this means obtained a piano and a
musical education OF some Importance.
since it enabled me 10 support a devoted
wife and my two little children. Now. II
you will send me some young pupil who
because Of poverty, i'll health, or other
affiiction is unable to pay, will be glad to
give one lesson a week gratis to July 1. and
perhaps longer. 1t is understood, however,
The Washington herald., 1914-02-22

turc postcards, and odds and ends TO a
correspondent to fill the wants Of poor
children. also pieces TO another correspon-
dent: Mrs FE"
When we receive so many requests that
every now and then have to call halt on
the letters begging for baby carriages.
patchwork pieces, bicycles, and everything
else under the sun. It is refreshing to get a
letter like this which offers everything and
asks nothing except the privilege Of giving
thank her in my own name and that Of
those whom she has helped and will help.
and hope the boys who will get the books
she offers may prove worthy OF her gener-
osity. I hold her address
The Washington herald., 1914-02-22
An Old Violin.

We have an old violin with the follow
ing inscription in old lettering: 'Antonius
stradivarius. Cremoniensis, Faciebat Ammo
1875 Do you consider it valuable. and
how would one know a genuine Stradiva-
RUS from the imitation? Mrs. II. B."
This question must refer to some one
with more knowledge OF violins than ! pos
sess. As a matter OF course. a genuine
stradivarius is extremely valuable, but
have been told there are many counterfeits
and that It takes an expert to distinguish
between the true and the false. Among
our many readers l am sure there are
musicians who can inform you as to the
earmarks," 50 to speak, by which to tell
the true value OF your violin. hold your
address and will be happy to give it to any
inquirer
The Washington herald., 1914-02-22

the right tint Of brown. Never use an upper
forated spoon or you cannot help taking
up little Of the fat with them. Have a
sheet Of clean soft paper spread in your
colander and transfer the croquettes or
doughnuts to this at once. Keep them hot
while the others are cooking: II the fat is
cooled by the addition OF the food. move
the saucepan to hotter part Of the stove
for a moment or two. until its contents re-
gain their heat. While the fat is the right
temperature 1t sears the surface and pre-
vents the entrance Of grease; when It cools
1t soaks into the food and makes It indi-
gestible.
The Washington herald., 1914-02-22
Want Adpice and Heb.

I'VE are city people, living on a farm,
and need lots Of advice. information, and
help. 1 would like to see a good agricul-
tural journal if anybody has one to spare.
I have a number OF recipes which / will
send at another time to any one who wants
them MRS. NJ"
This letter seems apropos to the other
and by a coincidence came in the same mail
with it wish a Farmer or some one
else with the same interests would send
for the address OF Mrs. NJ. and correspond
with her on some Of the questions on which
she is uncertain. / am sure her offer of
recipes will be promptly accepted.
The Washington herald., 1914-02-22

ing the mixture as soft as IT can be handled
and allowing enough time for the cro-
quettes TO stand after they are shaped to
become firm and dry on the outside.
OYSTER CRoQUETTEs.
For this you will need twenty-five oysters.
Cook them in their liquor until they begin to
ruffie-heat the liquor to boiling first and
then drop In the oysters. Take them from
the FIRE. drain. and chop fine. Cook together
over the fire two tablespoons OF butter and
the same OF -four until they bubble. have
measured in a cup a half pint Of oyster
lquor-that in which the oysters were
cooked. and a gill-a half cupful-of
cream. II you have not enough liquor add
milk to make the required quantity. Pour
this on the butter and -four in the sauce
pan. stir to a thick sauce. add the chopped
oysters. the beaten yoIk Of an egg. salt. and
white pepper to taste. and put aside TO cool.
When perfectly cold form into croquettes
The Washington herald., 1914-02-22
FRYING IN DEEP AND SHALLOW FAT

n MoNG many housekeepers and other
~ frying has gained bad name. Yot
~ have heard remarks on the tub,ec;
yourself. If you read housekeeping
magazines and domestic articles YOU
are pretty sure to come across attacks on
the frying pan as the worst feature OF the
American kitchen. to be told that much Of
the national dyspepsia and other digestive
disorders are due to the prevalence Of fried
foods on our table. The more rabid among
the health food enthusiasts do not hest
tate to condemn unreservedly any foods
fried in fat. whether this be deep or shallow.
and TO declare they should be banished alb
soiutely from our tables.
While j dc not for a moment advocate
fried foods for persons with delicate stom-
achs or intestinal disturbances, J yet feel
that much undeserved blame is laid at the
door OF frying. This fault is otter not so
much with the process as with the way in
which il Is done and the articles to which
Il is applied. When you see how some foods
are fried which have no business to be
prepared after this fashion you do not wen
der at the harsh words uttered concerning
the frying pan.
To take one simple instance, fried steak
has come TO be a synonym not only for in
digestibility but for misuse Of a good cut
OF meat-and rightly. You know how it is
cooked by some ignorant ones. A lump OF
fat is put INTO a warm or cold frying pan.
and before this is hot the steak is laid in 1t
and allowed to soak up the fat and then
simmer in it until it reaches a state of
greasy toughness no stomach could hope to
digest. Almost any kind of meat. chops,
outlets, etc. is cooked in the same way.
Such a product as this process turns out
is enough to bring unconquerable disgrace
on the very name OF frying.
!. i:
Little Judgment is required to compre-
bend how this operation differs from fry
ing properly done. Suppose you have GRO
QUOTES. or dOughnuts, or fritters to cook.
For this you must have deep fat and il must
be hot. not lulewarm grease which will
soak into the food you wish to fry. Have
either deep frying pan or shallow sauce
pan. put in plenty OF fat-a pound or a
pound and a half Of lard or oil, or whatever
other frying medium you use is none too
much-and let it heat slowly until IL reaches
a temperature where a bit OF bread dropped
into it turns a deep yellow Immediately and
browns in less than a minute.
When you have reached this stage put in
your croquettes or doughnuts, few at a
time. The croquettes should have been
made long enough in advance to be firm.
The doughnuts shaped and set aside to stifren
a little. Watch them as you put them in
and be ready with your split spoon or
strainer to lift them out as soon as they are
The Washington herald., 1914-02-22

the applicant must come TO me for lessons,
as l can go nowhere. 1t is for this reason
1 apply for the wheeled chair. with the
hope, should be so fortunate to get one,
that a little fresh air may restore my
health, which has suffered from the many
years OF confinement. F. A NJ
While this correspondent makes q re-
quest, he couples with it a generous ofTer
which. If accepted by the right person and
utilized properly. would mean much more
than the worth Of a wheeled chair. hope
the student who accepts his offer may be
able to secure the wheeled chair for the
musician I hold his address and hope to
have speedy application for it
The Washington herald., 1914-02-22

raw egg mixed with a tablespoon Of cola
water, then in crumbs again. Arrange on
a fiat dish and set in a cool place for at
least an hour before cooking them. Two
hours Is better. Have your fat boiling hot.
as already directed. slip the croauettes into
1t. two or three at a time. take out as soon
as they have reached the correct shade OF
brown. lay on soft paper in hot colander
until all are done: serve on hot platter.
garnished with parsley.
BEEF cRooUETTEs ID.
Chop enough cold roast or boiled beef to
The Washington herald., 1914-02-22
Salad Dressing That Will Keep.

VIII you please give me a recipe for
boiled salad dressing that will keep and
that is good? L. NJ G.
am happy to supply you with directions
which came TO me the other day and were
Vouched for as excellent by some one who
has used them in her own family for years:
One cup Of vinegar. two tablespoons white
sugar, one tablespoon mustard. one tea
spoon salt piece OF butter size OF an egg.
one-quarter saItspOon cayenne pepper; boil
until il thiCkens. allow 10 cool. To a des-
sert spoon OF this add One-QUarter cup Of
cream, either sweet or sour
The Washington herald., 1914-02-22
BEEF cRooUETTEs Old.

Prepare the meat as directed above.
put with IL half cupful Of bread
crumbs. instead Of mashed potato. to
two cupfuls Of the beef. bring to a
pastelike consistency with gravy or with
beef extract mixed with a little hot water.
season to taste. make into croquettes and
proceed as with the first recipe. The
trouble with beef croquettes often is they
are too dry and tasteless. especially IL
the meat from which they are made is
well done. and you must make up for this
defect by wise seasoning and also by hav-
The Washington herald., 1914-02-22

All foods cooked in deep fat should be
fried in this way. II makes no difference
what they are-croquettes. doughnuts. crul-
lers, fritters. Dreaded outlets. or chops.
French fried potatoes. anything else. This
is tbs real frying. The correct name for
the frying in shallow fat used for some
foods is sahteing-a French word, which
means quick cookery. The fat in this case
should also be hot. but 1t is not requisite
that it should be deep enough 10 permit the
food being immersed in II.
Certain foods are much better sauted
than fried; for instance. boiled sweet po-
tatoes which one hashes or slices and
browns in fat. cold white potatoes, minced
meat, warmed over vegetables OF different
sorts. In all these cases, however. half
warmed fat should be avoided as likely TO
soak the food cooked into il and render 1t
indigesuble. Have your butter or lard or
dripping smoking hot before you put the
food in II, cook it quickly, and take It out
This may be less disestible than food fried
in the deep fat, which makes a coating on
The Washington herald., 1914-02-22

or balls or cones with the hands and let
them stand on the ice or in a cold place for
two hours before frying them as you would
chicken croquettes. When rightly made
these are delicious. II you care for the
flavor OF nutmeg you may add wee pinch
Of this TO the seasoning.
FISH CRooUETTEs.
Flake up any kind OF fish. either fresh or
salt, boiled. baked. or fried. until you have
two cupfuls of this. Cook together a table
spoonful of -four and two Of butter until
they bubble. pour upon them a cupful of
milk, stir to a smooth sauce, add the fish,
season to taste with salt and pepper, put
aside until cold, form into croquettss, and
fry in deep fat. Always recollect that the
fat must be deep enough to immense the
croquettes completely.
FRIED OYSTERS.
Drain well. dry on . clean soft cloth,
roll in sailed cracker crumbs. put IN q cold
place Tor an hour. roll in crumbs again. and
fry in deep fat, few at time.
FRIED OYSTERS (sAUTEo.
Drain and dry the oysters. season with
salt and pepper, roll in fine crumbs. and
brown in a little butter in frying pan.
Have the butter hot when the oysters go
in and do not cook long enough to scorch
or become too brown Serve hot
POTATOES sAUTE.
Heat Tablespoonful Of butter or good
dripping in a frying pan. toss in It cold
boiled or baked potatoes. coarsely chopped,
pepper. and salt to taste. Cook potatoes to
a good brown
The Washington herald., 1914-02-22
Barrel Of Good Magazines.

1 have a barrelful OF SoUd magazines of
the last two years which any one may
have who cares to pay express charges on
1t. Here is a household hint: To clean
grease spots from wall paper. try washing
it with gasoline anG whiteCloth. u Be sure
there is no fire in the room
MRS. J. l. W.
Another generous orer. l am grateful
for the advice relative TO cleaning grease
spots from wall paper.
The Washington herald., 1914-02-22
FRUIT FRITTERS.

be glad to see her hearty acknowledgment
OF their kindness. Il seems ungracious for
me TO put any qualification on the liberal
offer she makes OF plants but am afraid
II she undertakes to supply all those who
are willing TO send postage for the chry-san-
themums and cannas she will be over
whelne6 Still, all ! can do Is to print her
letter and trust she may not be - showed
under" BY requests
The Washington herald., 1914-02-22

capable Of managing hot bread Of any
kind.
The recipes given below cover articles
cooked according to the different processes
Of frying and sauteing and will serve az
examples TO follow on preparing other
foods by the same methods:
CHICKEN CRoQUETTES.
Cook together in a saucepan a tablespoon
each of butter and flour until they bubble,
pour upon them a cup OF milk and cook.
The Washington herald., 1914-02-22
Not on File.

VIII you please send me the address OF
J. II. A. telling Of the method by which
she exterminates bedbngs? This letter
was printed a few weeks ago.
-" MRS.. c. ~
Unfortunately we do not keep the ad-
dresses of correspondents unless they
make some definite offer or request, and so
/ cannot supply that Off. II. A. I will,
The Washington herald., 1914-02-22

however. keep your address. so that II she
sees your letter and writes for your name
can give 1t 10 her. We have printed in
this corner many long and detailed direc-
lions for getting rid Of bedbugs, and among
all these 1 am sure you could find some
which would be efficacious.
The Washington herald., 1914-02-22

story is Of a mother in the country who Wis
its her son in the city. and she describes
the visit and a dinner which takes place
while she is there A copy Of this story
will be gratefully received and l will glad
ly make any return can.
Mas NJ o. B"
trust this selection may be in the pos
session OF some reader OF the Corner who
will be able to comply with the request
of Mrs. NJ O. b.
The Washington herald., 1914-02-22
Books for Bous.

It has been my privilege to fill the
wants Of others a number Of times, and
now l come with the offer Of historical
works for boy. shut-in or otherwise. who
Graves such reading matter. 1 prefer to
give these books to boys living near. 1
sent today a few stray books, games. pic
The Washington herald., 1914-02-22
Seeks Missing StOrr.

VIII some one please send me the piece
Of prose entitled My Son jude" This
was published In an engineers journal
about two years ago My copy has been
lost and I am anxious to have this piece.
think am correct as to the title. The
The Washington herald., 1914-02-22

DINNER.
Onion soup.
Fried chicken. boiled rice.
String beans.
Cottage pudding.
Coffee.
4 i
FRIDAY.
BREAKFAST.
orangeA cereal.
Savory omelet, toast.
Coffee.
LUNCHEON.
Fried oysters.
Brown bread and butter.
Dreamed potatoes
Ginger bread.
Cocoa.
DINNER.
Cream Of potato soup.
Boiled cod with egg sauce.
Mashed potatoes. steysd onions.
Rice pudding.
Gomez.
- -
SATURDAY.
BREAKFAST.
Baked apples. cereal
Bacon, scrambled eggs.
Toast. coffee.
LUNCHEON.
Sausagss.
Wanies. maple slrup.
Tea.
DINNER.
Cream Of onion soup.
Goldfish LOAF Ia leftoverl.
Potato pun Il leftoverl.
Lima beans.
suet pudding.
Coffee.
The Washington herald., 1914-02-22
FAMILY MEALS FOR A WEEK.

LUNCHEON.
Mnce OF lamb la Ieftoverl.
Fried mush Ia leftoverl
flashed and Drowned sweet and white potatoes Ia
leftoverl.
Crackers, cheete.
Tea
DINNER
BFoied steak, scalloped eggplant la IeftoyerI.
Spaghetti. wine Jelly.
Coffee.
8 !:
WEDNESDAY,.
BREAKFAST.
stewed evsporated apricot..
Bacon and fried peppers
Rolls. coffee.
LUNCHEON.
Cheese fondu.
Whole wheat mufins
Ginger snaps.
Cheese. tea
DINNER.
Mulugatawncy soup.
smottrered liver.
Whipped potatoes.
Carrots, diced with green peas
Lemon bread pudding.
Coffee.
= -
THURSDAY.
49, BREAKFAST.
Oranges cereal.
Bacon and eggs toast.
Coffee.
LUNCHEON.
Minced liver "a Ieftoverl.
Potato cakes Ia lettoverl.
Fried bread canned fruit
Tea
The Washington herald., 1914-02-22
SUNDAY.

SsNDAt.
BREAKFAST.
Grapefruit, cereal.
peViled kidneys. pancakes.
Coffee.
LUNCHEON.
Pressed beef. Saratoga potatoes.
Steamed cornbread.
Apple fritters. tea.
DINNER.
Green pea soup.
Roast lamb with mint sauce.
succ0taSh. Drowned potatoes.
Mince pie. coffee.
4: =
MONDAY.
BREAKFAST.
Baked apples. boiled burniny
Fried bacon, dropped eggs.
Toast. coffee.
LUNCHEON.
MInce Of beef Ia ieftoverI.
Baked sweet potatoes.
Toasted eornbread Ia leftover.
Crackers. jam. tea
DINNER.
Julienne soup.
Cold lamb. sliced Ia leftover.
Drowned suecotash Ia ieftoverI.
Baked eggplant.
Batter pudding
Coffee.
4: q
90 TUESDAY.
BREAKFAST.
Oranges. cereal.
Plain, omeiet. biscuit.
The Washington herald., 1914-02-22
Wants Embroidery Pattern.

L see that some one offers embroidery
patterns TO those who wish them. Iwould
much like a pattern for a pincushion to be
stamped on white linen in a daisy design.
"MRs. c. O."
II you had given me the signature ap-
pended to the letter containing the otter
could have put you in touch with the cor
respondent who made the offer. As it is
I have not the least idea OF her name or
address All can do IS to print your let
ter in the hope it may catch her eye. In
that hope l will keep your address TO send
to the friend who made the offer or to any
one else who can supply your wish.
The Washington herald., 1914-02-22

stirring constantly until the sauce is
smooth and thick. Stir in a cup and a half
OF chicken. either roast or boiled. minced
fine and seasoned with celery salt, plain
salt. white pepper. and a tiny pinch OF mace
or nutmeg When the mixture Is heated
through take from the fire and set aside
until perfectly cold. Form into crOquettes
with the hands-do not make them too large
roll in fine crumbs. then In the yolk OF a
The Washington herald., 1914-02-22
Lutheran Church Papers.

Il have a large number Of Lutheran
church papers which have hestated to de-
stroy, thinking there might be some one
who would be glad to receive them.
saw in your Corner that some one had
sent church papers to poor people who
were glad to get them. II you think this
would be worth while, would be glad
of your help in finding some one who would
care for my papers. Mrs. ]. K. H."
Among our many German readers there
must be some persons belonging to the
Lutheran church who would be happy to
receive these papers I shall be glad TO
supply the address to any one asking for it.
The Washington herald., 1914-02-22
Spanish Wedding Customs.

Sfe'Ho" " NSStc"tS-
Il have some magazines all dated from
1913 back which l would be glad to give
to any one desiring them who will either
come and get them or pay express charges
for them to be sent; also a sewing ma
chine which is old but still is in running
order. I would like some information If
you can give Il to me. Please tell me what
the bridal attire of Spanish girl consists
of-that is a Spanish girl living in Mexico
and what are some of the noticeable fea-
lures about the wedding II. c."
l shall be happy to give the writer's ad-
dress to applicants l must ask the in
requested as to the Spanish bridal
costume from some one better acquainted
with Mexican and Spanish ways than anil
1t will give me great pleasure to print 1t
as soon as I receive it. and. do not doubt
that this will be at an early day.
Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1914-04-08
q ~,
:. A<las
PERSONALS
;.'TKa.

w. S. Moss was here yesterday from
Hot Springs.
J. B. White of Lake Village was in
Pine Bluff yesterday.
J. c. Balm of Portland was in the
city yesterday on business.
Frank R. Bloom was a business
visitor to Memphis, yesterday.
S. NJ. Mutt of Fordyce was a bust
ness visitor to Pine Bluff yesterday.
Mr. and Mrs. Leo Andrews spent
yesterday at Little Rock visiting
friends.
Capt. Ed Williams of English was
among the visitors to Pine Bluff yes
terday.
Mrs. Frank Key, Jr., of Lewisville
was in the city yesterday attending
the Gammill-Boyd wedding.
Judge Gould left last night for
st. Louis where he will transact
business for several days.
Misses Jamie Hastings and Bessie
Matthews of Tulip are in the city
the guests Of Mrs. Mack Laws.
Melton Melton returned yesterday
to his home at Greenville, Miss, after
a visit with Mr.. and Mrs. Roy Hanf.
j. Ed Cheek, special agent for the
Iron Mountain, with headquarters at
Little Rock, was in the city yester-
day.
Mrs. Lee Hardness and son Leo
and little daughter Genevieve. re-
turned yesterday from Texarkana.
friends.
Mr.. and Mrs. E. l.. Cutler and fam
lily left yesterday for Dyersburg,
Tenn, where they will reside in the
future. ~
Thomas J. Mcdonald, advertising
manager of the TeXarkana, (Texas)
Press, was business visitor to Pine
Bluff yesterday.
Mrs. Felix Smart and Mrs. Wilbur
Shaw left yesterday to spend the
weekend Il Waldstein with Mr.. and
Mrs. J. w. Bunch.
Miss Marie Fortner, in charge Of
the Girls Canning club Of Jefferson
county, spent yesterday at Sheriff.
adding new members to the club.
Mrs. George Champion, 314 West
Marquette, is enjoying a visit from
her sister, Mrs. Horatio of Pine Bluff,
Acknowledgements IN. NJ Herald.
DR.. T. M. Fly, in charge Of the hook
worm eradication campaign in JEFF
ferson county, is at Sheriff. in the
interest of his work.
S., E. and l.. Sachs and J. c. Cliff
ford, prominent men of Altheimer,
came to Pine Bluff yesterday. L.
Sachs went from here to oJnesboro
on a business mission.
Mr.. and Mrs. E. l.. Vail and little
daughter, Frances, will leave Friday
for an extended trip to the west in
Guiding the Atlas Cadero Colony in
California. They expect to be away
several months.