davidaulloa/AmericanStories huggingface dataset:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
4 BAKED APPLE PUDDING.

Here is a recipe nearly hundred years
Old, from Miss Leslie At the present
price OF eggs it would produce less Of
nervous and financial excitement to make
the batter much thicker with flour ana
put in only three eggs and a teaspoon Of
baking powder. When this recipe was
written the flour was rounding or heap.
ing measure. hence merely Judgment -
careful guess work.
Take nine large apples pare and core
them whole, Set them in the bottom ot
a large deep dish, and pour round then.
a very little water, just enough TO keel
them from burning. Put them into a.,
oven, and let them bake about half ~,
hour In the mean time, mix three taole
spoonfus Of flour with u quart Of milk,
quarter OF a pound Of brown sugar
and tca@noonful of mixed spice. Beet
seven eggs very light. and stir thetr
gradually into the milk. Then take out
the dish of apples, (Which by this time
should be half baked and III, up the
holes from whence YOU extracted the
cores, with brown sugar; pressing dowr
into each slice of fresh lemon. PNut
III" batter round the apples; put the DISH
again into the oven, and let it bake an.
other half hour, but not long enough for
the apples to fall to pieces, as they
should when done, be soft throughout,
but quite whole Send it to table warm
This Is sometimes called Birds
Nest Pudding"
1t will he much improved by prev..
ously boiling in the milk a small hand
( ful Of peach leaves. Let it get cold be.
fore you stir in the eggs"
/ Peach leaves being not generally avail
able use bitter almond flavor If desired
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

fowls either in the exhibition pen or on
free range.
They have many devoted breeders VINO
are banded together in a national club
for tho purpose Of improving and popu-
lari2iug the breed.
These fowls do we'll in small numbers
Wnch must be- confined, and are thei De
fore valuable for backyard or home
nocks Their color docs not easily show
the soil of confinement like white plu-
mage will do. The hens are good layer
They VIII sit, hatch and rear chickens
SO that a flock of buff rocks will supply
the home table with eggs. broilcrs, roast
crs and fricassecs and prove profitable =
their owner.
When full grown, buff rock males weigh
from IL to nine pounds females from ~
to eight pounds, and the latter reach
laying maturity in from 5l2 to 81 months
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
SCHOOL RUMPUs IN PLAINFuEI,D.


The village OF PIainfeld is consider
ably wrought up over It's public schooI
the people finding themselves arrayed
either with the school directors or With
the school principal, o, 3. Wood, who Is
holding school despite the protest OF the
directors, who maintain that he resigned
IN a note TO them in which he stated
that II new tanitor for the building
was not engaged they might consider
the note to be his resignation. The
ianitor is Everett Bean. and the school
directors are Orlando Martin and Edward
Page, the third member OF the board
having left town some time ago, The
disagreement is said to have been brew
ing some time, eliminating in a complaint
by Principal Wood of acts of the janitDr
which the principal considered were not
satisfactory. Conferences We're held ard
they eliminated In Principal Woods note
TO the directors. The note containing
the threatened resignation Is said 10 have
been written on Sunday and q response
accepting the resignation to have bean
written on the same day II the matter
should ever come before the courts Il ~
expected in Plainheld that the fact of
the Sunday negotiation will he an i'm.
Dortant feature. However. that may lis,
Principal Wood opened school last week
and is conducting the exercises IS usual,
notwithstanding the efforts of the direc-
tors to dslodge him from the school
house. He has refused all requests and
demands to surrender the school to the
directors although 1t is stated in some
quarters that he would step out II his
salary for the whole of the school year
is guaranteed Most of the pupils are said
to be in attendance at the school. Mean
while II is proposed to call a villag
meeting TO discuss the situation.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
DOMESTIC SC|E nee
Cooking and Serving, Conducted
by Lillian Mason
BOILED BEEF TONGUE.

Boiled beef tongue Is one OF the most
delicate and delicious OF all boiled
meats The tongue should be freshlyn
sailed. and under no circumstances, for
best results should particle Of salt
peter be used In its corning. Western
style not only allows saltpeter, but also
seems to prefer IT in corned meats. The
addition of this prescrvative, whore corn
ed meats must be kept for a very long
time. say weeks or months, as on the
farm from their own killing, is necessary.
Corncd tongue is boiled just as corned
beef and, when done, the slices should
have the skin removed from only so
much as is intended to be used at the
one meal, as it keeps more moist and
tender TO allow the skin TO remain on
the part kept over for later Use.
A celebrated English author 60 years
ago wrote: THE tongue when fresh is
never cooked except for mlnce pies
Corned or sailed 1t is seldom liked, as in
that state it has faint sickly taste that
few persons can relish But when picked
and afterwards smoked. the only good
way Tin her cstlmation) to prepare a
tongue, it was highly and dcstrvedly
esteemed.
Now we would consider the use Of
tongue as eAtravagant for mincemea
as IT is 50 highly esteemed for boiling
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

cut i'm slices and cook i'm boiling water
until tender. Press through n PURGE
straner and to two cups of tho carrot
pulp add four cups Of milk and set on
the range. Rub two level tablespoons Of
butter and the same Of flour together
add little Of the hot soup then mix all
together and cook until creamy. Season
With salt, pepper and little onion Juice
or onion salt Add the beaten vok ot
one egg. and as soon as the egg Is cook
cd pour into a tureen and sprinkle on
little parsley chopped very fine.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
A CHANCE FOR THE AMER.
ICAN DRAFT HORSE.
More and better Drnfters Needed.
II. WORDSWORTH.

1t Is surprising how comparatively few
draft horses are bred In this country az
compared with England and France, the
farmer and countryside enthusiast APP.
parently being quite willing that some
8 1000 to 1000 stations and mares should
he imported into the United states every
year From England come the Clydes-
dales, Shires, and Suffollls. from Franco
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
why They Recommend FoIeys Honey
and Tar.

T. \. Enrd, Coneio, Cal.,-because lit
produces the best results always cures
severe colds. sore chest and lungs and
does not contain oplates or harmful
drugs" Or. John w. Taylor, Lutherville
Ga.-because II believe II to he an honest
medicine and IL satisfies my patrons" w,
L. cook. Neihar Mont-bccause at
gives the best results for coughs and
colds of anything | sell" Every user Is a
friend. J. w. O'Sullivan. (adv)
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
SAIAII OLE TONGI-E

Slice thinly or cut into small dice some
cold boiled tongue. Into sauce pan put
two tablespoonfuls of butter and aams
amount Of flour. When blended add
cupful Of strained tomato and three
quarters OF cup Of stock. stir until we'll
thickened when YOU may add a couple
of cloves. two or three slices Of onion and
juice of one lemon. also salt and pepper
to taste. Simmer slowly for 10 minutes
strain, return to the saucepan. lay in
the tongue and Icy stand where II via
keen hot without boiling FOR five minutes,
Serve i'm hot platter.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
7ations Recommended
by New Jersey EXper-
iment Station a Good
Guide.
BY HARRY REY NOLDS LEWIS
lead Of the Department Of Poultry Hus-
bandrv of the New Jersey Agricul-
tural Experiment Station
Copyright, 1914.

During the winter months poultry IN
ne colder climates get practically no
reen foods and are wholly dependent on
hat Is fed them. II, therefore, is high
/; important that they be fed scientifical-
ca son and to make them egg producers
Certain general rules can be laid down
1r the treatment OF the flock. and with
aroful observation they should produce
satisfactory results. The following ar
Gle contains suggestions based on scien-
fc experiments and is, therefore, more
han ordinarily valuable.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
A WEAK BANK.

"Wm" said she, II am afraid my bank
is In n had way
"Uow foolish, Mabel It's one OF the
strongest financial institutions In the
State Whatever got that idea into your
head
"Well, IT'S very strange replied Ma
bel. uncouvnced. They've just returned
a check of mine for $50 marked No
Funds '-Iiarners
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
CREAM POTATO HALLS

Peel and mako into little balls With
a cutter, t. large potatoes. Cover the
halls with milk in double boiler and
cook until well done, say Is minutes,
Take out, pour Off the milk, cover WITH
hot cream in basin and season witt
pepper and salt Let them simmer ~
10 minutes, stirring occasionally serv,
not
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
TAPIocA PUDDING WITH APPLES.

TAPIOCA PUDDING WITH APPLES.
Put one cup Of pearl tapiocs into a
pint of water and let stand two or three
hours where II will keep warm hut NOT
cook. Peel and core six tart apples,
place in a pudding dish and fiji the cavi-
ties with sugar and a little nutmeg.
Drain the tapioca II It has not absorbed
all the water. Beat together two eggs,
two-thirds Gun Of sugar, lavel tea spoon
salt, n tablespoon melted butter. Mil
with tho tapioca and three cups Of milk
pour over the apples and bake an hour
Serve With cream or milk
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
GARBAGE SALAD DRESSING.

Measure one-half teaspoon Of mads
mustard, add a few dashes Of pepper,
ono-quarter level teaspoon of salt.
dessert spoon of sugar, two level tablpa
spoons Of butter and onc-ha,f cup oi
vinegar Pour on to the yolks of three
eggs beaten we'll and cook until thlck
Serve missed with shredded cabbage
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

eight to 10 inches with a good coarse
straw litter which should be kept clean
and dry This litter will furnish excr-
else for the birds.
The feeding Of poultry is an especially
hard operation, but is one surrounded
with much detail. all of which is essen
tal if good production, and hence prof
it, IS to be secured
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
CANDY

The success in making candy at home
depends largely upon care at every points
also use good material.
cups sugar
! cup milk
. squares chocolate
rounding tablespoon butter
! teaspoon vanilla.
Boil together al but the vanilla, tn
little OF II put into cold water win
form bail. Stir all the time. After
removing from fire stir In vanilla AMI
beat well for a few minutes. Pour into
slightly hnttered pan and mark II.
squares.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
FISH CHOwDER

Fry one-half pound OF salt pork anti
brown. Then remove pork from KEITH,
and 70 fat add two onions sliced, two
pounds fresh fish cut In pieces and 81,
sliced potatoes. Sprinkle with salt ana
pepper; cover with water and let cook
until the potatoes are done. Then add
two or three pints OF hot milk. and six
common crackers broken in halves
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10


This ration when mixed at home will
pst the poultryman about $3.50 per 100
bunds.
This dry mash Is mixed in bulk and
fpt before the birds at all times in large
lf-feeding, homemade hoppcrs. When
e mott Is going on in the month of Au-
psf and September II is a good practice
substitute oil meal for the gluten meal
the same proportion. This hastens the
fowth OF feathers and causes them to
hish off much better. AS soon as the
rds get on green range in the spring
g alfalfa and the meat scrap can be
most entirely eliminated. The extent
which this mash can be modified dur
g the summer will depend upon the
nge which they have and the character
the food which it affords.
FEEDING HEAVIER BREEDS.
When the above dry mash is fed TO
g heavier breeds than Leshorns, such
r example as Plymouth Rocks and
hode Island Reds especially with year
gs and two-year-old hens the tea
ncy is to take on an excessive amount
body fat Under these conditions the
Upper should be closed during the morn
y and left open only during the after
bon. This compcls the bird to work
pre- In looking for the grain scattered
the litter in the morning.
Dry mash as mixed for summer feed
&:
Amt. Approximate
Kind or food. by weight cost.
heat bran .......... POO lbs.........,..s3.2o
Found oats ...,...... 70 lbs............ Sc
rat scrap ..........., 81 lbs............ ia
Ptal .......,,. .,,..,..,f75 lbs..........sS? q
This ration when mixed al home by the
ultryman will cost approximately 81 7;
r 100 pounds,
The morning grain ration.-In addition
the dry mash grain rations are FED
Irning and night. 4 special ration /.
morning both winter and summer be-
cen seven and nine o'clock In the win
this grain ration is usually scatteret
side the house. In the summer II car
scattered broadcast about the yard
re primary object Of this morning ration
to induce exercise, thus keeping tn,
IDS busy and healthy,
GOOD MORNING MEAL
hbout Ave pounds of this scratching
ion is fed to each 100 birds, The morn
scratch ration Is made mp as follows
scratching ration:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

New York. Dec 3.-Those who listened
In the country court house yesterday
to the testimony of Miss Edith Packard
given before the State factory Investigate
ing commission came away with the
idea that the stenographer who COM
plains that she earns hut sl5 a wock is
not so badly off after all.
Miss Packard Is assistant secretary of
the Consumers League and graduate
of the School OF Philanthropy at Column
bia University. For some months she has
been investigating the wage question for
the commission. She went among girls
who earn 50 and 81 weekly and her tcsti-
mony is that they cant live on that
amount and keep their health.
The witness testified that when girls
get such small pay they we're forced
to scrimp on food in order to buy cloth
ing. Because il was easier to eliminate
food from tho list of expenditures than
shoes and medicines, food went by the
board and health with it. Miss Packard
said.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

This ration when mixed h. the poul-
tryman will cost about sos per 10"
pounds.
The night grain ration-Between four
and five O'Clock in the afternoon. tn
time varying somewhat in summer and
winter. the night ration is fed. Ii is COM
posed of whole and cracked grains, and
is fed at the rate Of about 10 pounds to
100 birds, or all that they will eat up
clean.
Night ration:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
RATIONs RECOMMENDED.

|The following rations are recommend
p by the New Jersey agricultural ex-
|riment station, after years of expert
|ental work and careful testing. They
|ave given exceptionally good results
throughout the state, The rations as
|commended apply especially to the light
|ttive breeds like the Leghorns. Such
|odIhca tons as are necessary for season.
Die feeding and for heavier breeds are
3ascrlhed
| Dry mash as mixed for winter feeding
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
BUYS CLOTHING WITH LUNCH
MONEY.


"A sirI OF twenty VINO Is getting s'.'o
week IN millinery shop said to mo:
buy my suits with my lunches Usually
nave rolls ana coffee Tor oreaktaSt-
that's !" cents; then sandwich and
glass OF m'IK-thats 10 cents-for nnch'
have a real good dinner for - cents
but or course, when nav" tn pay TOT
suit or hat haV" one meal or per-
mans two Until me pNi IL paid
sales girl with 50 week had to spend
$l'25 week on clothes to Keep n'r JOB
| one kept heI lo' ~! c'""'"'"'"s WI i'',''
W, :" '''' VIZ
..no,erdo,,o ~. friends f,r occasional
,,ea,s 10 reoula,.,v cour,,d ,i ~. = few
Urls" sa,d Misc Packard Sleeping
! thr.e il, q bod is tbe way. ono factory Gin
economics on her rent. She pavs only
q IN for hoard and room but she has o.,
sIoen with TWO az tho landladv's children
and rise at five o'clock in the morning e.
Iheln get breakfast In the evening she
washes the dishes and puts tho children
TO bed.
\ girl If y, said .h, hll taken no vaca-
tion I'm six years Simply because si. could
not afford to lose hey salary for week
or two She was "A bundle girl in a collar
factory at So a week
/ Just as some girls ngcuuousiy admit
tod relyiuI on mon friends or '.tcadies'
to provide free meals occasionally, others
admitted depending ON thrm to treat to =
! show The girl with fellow was de-
cidedly in luck, for Sh" obtained her
pleasure free Of charge. Low wages AMI
vice are by no means constant ""mpar.
ions, but the lack Il spending money all !
the accoptan'" ~ doubtful invitations
certainly 20 hand IN hand GH't' ire
quentir.
/ POORHOI II SHE BROKE DOWN.
...If y.cre sicl, now guess I'd
have IN steal tho money to nav tho
doctor,s bills, eafd a rorvous GRAY
bairad ,von,ar of tI,irtv-ei,~h+ who had
worked for tvcnt,. roara in the same
factory. os candy dinner She said
If she broke down sba would have ,o
60 to the noorhouse"
Miss Packard told of many cases. of
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

The proper feeds and the methods OF
'edIng the laying flock is one of the
tai problems for the poultryman. Dur
fg the winter months, in the colder eli
hates, the birds get no natural food what
|oever. 1t is, therefore. necessary to SUP
|ly it in the ration in an efficient but
Economical form. The food supply of the
byng flock is the raw material from
|hich they manufacture eggs and meat
pr human food consumption.
Without the proper food it is impossible
pr them to produce the proper quality
|nd amount Of eggs. When feeding for
|Eg production, the following factors
)hould he considered when mixing the
Peds and supplying them.
First-Nothing but clean, wholesome
bod to be used.
Second Considerable variety in the ra
on should be allowed so that each bird
Ian balance her own ration.
Third--A liberal feeding of meat scrao
largely responsible for great produce
| on.
Fourtll-Plenty Of exercise should be
|bmpelled, by the feeding of grain scat
red in deep litter. This keeps the birds
|ctive and In good health.
Fifth-Plonty of water should he sup
tied. Fresh, clean water should be kept
. eforc them all the time, and some form
succulent should he regularly given.
|Slxth-The birds should be watched
|hrefully and constant attention given f.
leir health and appetite. Any abnormal
1nditons should be Immediately correct
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

If YOU have property to rent, drop al.
secrecy about IT. and use the classified
ode
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10

This ration when mixed at home will
cost the poultryman about $50 per 100
pounds
The special feature of the above night
ration is the fact that it has food ma
terial especially adapted to keep warmth
in the birds body at night such for ex-
ample rs corn and buckWneat When
the above ration is fed to the heaviest
breeds, which have "A tendency to ex-
cessve body fat, it Is good practice tn
eliminate one-half the corn and substi-
tute barley for the buck wheat. During
the summer months all that is neces-
sary is a night ration Of equal parts
corn, wheat and oats
RULE FOR NIGHT FEEDING.
good rule to follow in feeding at
night is to give all that the birds will
eat in the evening, and then add n little
more so there will be enough left for
them TO work at in the morning One
material advantage OF the above recon-
mended methods of feeding IS the fact
that the birds are allowed to balance
their own individual rations in large
measure, according 10 their own particu-
lar requirements.
In addition to the above grain feeds
there are number of other factors
which should be considered The birds
hody cort,irs o,.o, * ar ,o,, 90 u.,
,o- ora ~ o,,,. oa,,.ni,,. g. 49,, oo,.
no uot,r H., - tho ,o.. ,as,,,.s o,.o
% ho o,,ot,oa oo,,,a..,t,o .,oou,ar,
mo,o,,,, a., aaa,,,o 40 .,,o o,n ratior
:, reoossarr
p,,.,,ar ~, ,. Ait o.. ,,,,.o.rio,
oor ~, ~ .,i., g., l,ao.s
u,hioh ho,.o 49,, e,.a,,,, * .,,o,. ,,,n,.
,,,d CO., ,a.-, 49,, ,ro,,, ,,.o,-
to- T.. - % .oa,u ,sia ,,oor
Goa g.. ,ar,, a,,oa Wv, snro,,ir,
rnaI,, ,,ar,, nv, ,,oin shou1d he
T., -, 49, Ca a.
-. .,.a a,,o,,. ,hroo
,,,s,' 49,, l,aoh ,,lt,,r,o,, v,o,,,a a.
u ,,.,,, -, So ,,oro
g., .'I ,,, Co., ,,i,.a,
49,.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-12-10
CARROT SOUP

wash and scrapc small carrots, then
Evening star., 1914-12-27

a good isld Ter. her foreign commerce.
Portuguese immigration has been
mainly 10 Brazil instead of to any of
the colonies that remain, and Portu-
guese preGoninate in the commerce of
Rio de Janciro and most of northern
Brazil
The retail trade of Rio de Janeiro is
largely in the hands of the Portuguese
merchants. and they show preference
for Portuguese products. This in itself
helps to afford a market for many of
the special commodities which Por-
tugal is able to supply.
The big ira anSatlantic liners to South
America have been in the habit OF
making Lisbon a port of call, and this
has facilitated the commerce with
Brazil. The German transatlantic lin
ers from Hamburg also called at Lis
bon, but they are now out of commits
sion.
Madeira is halfway station on the
South American ocean lane. 1t serves
as a port of call for coaling, and has
strategic military advantages. Cape
Verde is nearer to Africa than to either
the European or the South American
mainland.
Its sole advantage is for coaling, yet
if Portugal be swept into the whirlpool
of the world war, these possessions in
the Atlantic, as well as Goa on the
Indian coast of the Arabian sea,
Macao on the Pearl river estuary and
the African possessions all may be
engulfed.
Evening star., 1914-12-27

slightly in excess of the exports. The
chief exports are pineapples, tobacco,
sugar and corn. The imports are of
general mercha ndise.- The bulk OF the
trade, however, is with Portugal, SO
that it is domestic rather than foreign
commerce. The United States takes 4
few insignificant products. and sells a
small list of commodities. There is Il
steady emigration from the Azores to
the United States. and this is chiefly
what keeps up such trade as exists.
The real Importance of the Azores is
as a coaling station. The majority of
the ships which call are under the
British flag. This includes war yes
sells as well as commercial carriers.
The convenience for coalins would be
more likely to appeal to the belliger-
ents in any re,naking of the may than
would the commerce of the Azores.
Most of that will be with the mainland
of Portugal in any circumstances.
Portuguese world trade has not in
itself been seriously interrupted by the
world war. There is a Portuguese mer-
chant fleet, although most of the ves-
sells which compose it are of small
cargo capacity. The neutrality of these
ships, however. has assured them unin-
terrupted traffic up to the present
lime.
9ortugars lost colonial empire in the
new world-that is, Brazil-still OFFERS