davidaulloa/AmericanStories huggingface dataset:
Evening star., 1914-11-22
Making the Fruit Cake.

.rpE is a well tried recipe for frui'
II - which will keep Take SIX
i i ,s whites and yolks beaten sep
.rately: seven cups OF hour' IN l.
of sugar, two cups OF sour '''i''' -
and one-half cups of butter one cup -
fr,,it sirup, two teaspoons1ul VI sou'
ore teaspoonful each of cinnamon Cloves
and allspice, one pound each OF ralsiis:
dates and figs, one-nah 49, nnsNfo,rtb
cIrrants and citron, ana ohe-roua p.aa ~
mound of candied orange peei. ;,,, Sear, am
the butter and sugar, add the MIX, ess
yolks and fruit sirup eo,,r
Gradually add two cups OF tne iioui ;
the spices and the whites OF the eggs.
, Dust the fruit with flour and add II TO
the remainder of the flour Beal lot
five minutes, and, lastly. add the SOFA
dissolved in as little water as possloie;
Pour into a creased pan, and, instead VI
baking, steam for SIN hours sftee, u,a ''o,- or
Elace in a quick oven ioi
twenty minutes. ,s
To prevent burning at the sides ana
bottom, place the pan containing the
cake in a larger pan OF not water anu
when the cake is beginning to prov II
remove from the water 10 dlio" t'ie W.
tom to brown. r.,
The fruit in the cake will not all TAN
to the bottom of the pan II you pour
half the batter in the pan, then ada the
fruit to the rest VI tiS coe'N
YOU put that in To keep the cake moist
until wanted, drop an apple or an oraNsS
in the cake box and keep III cooi
place. The flavor is delicious
sPICED CHOCOLATE CAKE.-Two
Guns of sugar, one-half cup of butter,
one cup of sour milk, one teaspoonfui OF
soda, one-half a cake of chocolate grdteu
into the cake. four eggs, using the yoiks
of all and the whites OF TWO III the
cake and leaving the whites OF the oth,
er two for frosting. one teaspooniul VI
each of cinnamon and cloves MIX
thoroughly and bake. For the 1roStllis.
beat the whites of two eggs TO SUN
froth, boil two cups of sugar TO sirup
and stir this into the beaten WHITES Oh
the eggs and cover the cake.
SPICED COOKIES.-Take hve whole
eggs one pound of brown sugar, Two
teaspoonsful of cinnamon. one tea
spoonful of ground cloves. one tea.
spoonful of vanilla, one teaspoonlui OF
ginger, one teaspoonful OF baklng soda
and three cups of -four MIX an tue
ingredients, roll out and bake TOT III
teen minutes in a moderate oven.
SPICED GINGERBREAD.-M thor
oughly one cup of sugar, one cup OF
molasses and one cup of butter. Add
three we'll beaten eggs, one teaspoon
full of soda, one cup of sour milk, three
cups of -four and one teaspoonful each
of allspice, cloves. nutmeg, cinnamon
and ginger. Mix thoroughly and oake
in moderate oven.
CAKE THAT WILL kEEP--Cream
Evening star., 1914-11-22

-HE Incompatible American tur-
key, if it is to sustain its repu-
tation. must be selected with
great care. II for roasting, buy
a young hen turkey. plump. with
:: whtish skin that is clean and soft, the
legs black. the breast broad and the nec.
short. The flesh of an old hen Is usually
covered with long hairs, the legs are roush
and of a reddish purple color.
Capons, which may once in while be
obtained. are very choice. as they are
Juicy and extremely tender They are also
high-priced. Gobblers have stronger fla-
vor than the female bird and are not so
plump. The spurs are long, and the nesh
often of IL reddish color. There are so
many devices nowadays for preserving
foo6 an unconscionable time that 1t IS
best to buy of n reputable dealer Inc
appearance of the head and rect IN
dressed poultry shows something OF hs
age and condition. In good stock the rect
will be soft and flexible, the eyes full ana
bright, and the flesh white. In that whlch
has been kept too long the feet are dry
and hard, flesh dark colored and eyes
sunken and dull.
Old turkeys are best boiled or cooked
i'm the kettle until nearly tender, then
stuffed and Drowned in the oven
When Ready to Cook.
When the bird is ready to cook, first
SINCE the skin. A small alcohol, lamp
is most convenient for this. Pass the
turkey quickly over it. DO not try TO
handle the lamp. Wipe with damp
towel If not drawn, do this so care
fullythat the intestines are not broken
They sometimes give a taste of bitter
ness to the fowl. The remedy is to
wash out the inside carefully Wlth
cooking soda and water.
The most famous filling for roast
turkey and also the most costly, is oi
truffies In France, their native SOIL,
they are at their best. American COOKS
must use canned ones, and in spite OF
Its reputation, many Americans only
pretend to like trufiled turkey. AS tne
flavor is positive, truff1es are usuaiiy
mixed with mushrooms, ham or bacon
Whafever dressing may be used~ln
poultry do not pack it. for then II acts
as a sponge to absorb the juices OF the
fowl and becomes heavy.
An approved truffle filing is made
from one can of the truffies. size next
to the smallest. and one can of mush-
rooms Chop both fine, add to them
an ounce of chopped parsley and one
half teaspoonful of powdered thyme.
Next place an ounce OF chopped onion
in a saucepan with two ounces or
1ablespoonful of butter When a faint
yellow, add the mixture. Season with
a level teaspoonful of white pepper and
a teaspoonful of salt. Cook over mod
crate fire four minutes. Stir all the
time Cool then pack it lightly into
the crop and body OF the turkey. Save
a little of it to put under the skin on
the breast in the form OF a thin layer,
taking care not to break the SKIN
Evening star., 1914-11-22
Pumpkin Pie Filing.

LERE is a good recipe for pumpkin
1 pie filling: Put the pumpkin in the
oven and bake it until it is soft. Then
remove the inside and press it through
a strainer. This results in drier pumpkin
than that prepared in the ordinary boiled
way.
To the pulp of one medium sized
pumpkin add a quart of rich milk. d
cup of granulated sugar, three beaten
eggs, a teaspoonful Of ground ginger
and one of cinnamon, a big pinch of
salt and three tablespoonful of dark
molaSseS.
Evening star., 1914-11-22
DINNER AT THE OLD
HOMESTEAD

THANKSGIVING DINNER AT THE OLD
HOMESTEAD.
Oyster Soup. Crackers.
Coldslaw. Celery.
Cucumber Pickles. Mangoes.
Roast Turkey with Sausage Sturtng and
Brown Giblet Gravy
Creamed Mashed Potatoes.
Hubbard Squash. Iurnips- Unions.
Cranberry Sauce.
Sweet Cider.
White Bread. Brown Bread.
N,pce Pie. ~ Pumpkin Pie.
Cranberry Tart Pie. Cheese:
zNpp'e' Hickory Nuts.
Coffee.
A MODERN THANKSGIVING DINNER
yet true TO tradition.
Oyster Cocktails with Thin Brown Bread.
Consomme.
BROAD sti.ks Celery.
Roast Turkey with Chestnut stuhlns.
Cranberry Molds.
Mashed Irish Potatoes.
Glazed Sweet Potatoes.
,aulifowcr Squash.
oysters in Ramekns.
Lemon Ginger Shcrbet.
Lettuce and Red Pepper salad
Cheese Straws.
pomnkin Pie. Plum Pudding Glace.
R,isins Nuts Popcorn.
Fruit. tonee.
rwo-poLLAR THANKSGIVING DINNER
FOR SIX.
Chicken Pie with Cranberry Sauce
Onions. Baked Potatoes.
Homemade Bread.
Cabbage with Plain Sour Cream Dressing.
Homemade Pumpkin PIE or steamed
Graham Pudding with Lemon Sauce.
Popcorn. NUS
Evening star., 1914-11-22
The Turkey Toothsome.

7 F the turkey is roasted with lard
ing of thin fat pork over his plump
bosom, his flavor will be improved ten
fold
Three very thin slices of pork are
enough. and of course the good work
of basting must be continued to the
last moment to carry the hint of the
pork through all the bird.
Evening star., 1914-11-22
A MANN[E(RLY CHILD
AND HER TRAINING,

tell you. They are his father and
mother. his grandparents, his uncles
and aunts, his teachers, all brothers,
sisters and schoolmates who are older
and wiser than himself. He must take
off his hat to his elders, be they men
or women. or girls four years older
than himself. He must never remain
seated when an old person is stand
ing, or be other than hopeful, willing
and gracious with age.
1t is no longer the fashion to say,
Yes, maam.' when mother or grand
mother speaks. but the reply must still
De as deferential. Yes mother" Yes
grandmother" is the way the reply
should be put; and when a lady is in
troduced her name should be respect
fully repeated as the child gives his
hand. Thus, Mrs. Brown" this single
|, utterance delivered with a mark of
pleasure at making the Iady's acquaint-
ance.
When Visitors Are Present.
No forward child should be allowed to
claim the attention of visitors. After
being introduced he should remain
standing until asked to seat himself.
II he enters the room without invita-
tion. for some reason which seems i'm
perative. let him say at the door. May
come in, mother and then stand
quietly at her elbow until given per-
AT all times with a teasing and per-
sistent child the No" once given
shc-lld be irrevocable. Unless self-gov-
ernment is taught the book of etiquette
has really nothing to say; character
and manners 20 hand in hand
Treat any confession of wrongdoing
as a sacred thing. to be touched upon
with kind argument, but never stormed d
over.
Never pass over the correction of d
lie. as it is the worst form of bad be-
haV1or. Look at the treatment a chronic
llar gets when he goes from his blind
home to d boys school. Being a dan
Gerous person. he is thought generally
! unit for the society of his fellow
/ pupils In the end he gets the worst
of things every time.
/ 1t Is all easy enough when you get
into the regular routine of discipline
The important thing is to begin early
and have the lamp of patience forever
/ hlled and burning. Where the easy
we'll bred department of children is
concerned the usual mother tantrun
brings dire results-fear. bashfuIness
deceit. \ look is enough to restrain
any child in the home which pays strict
attention to adult behavior as we'll
Small fry soon know how to find the
notes in our own eyes.
| To conclude, if a child is taught the
| little amenities of social intercourse
! taught at homehow and how not te
eat, how to stand up. how to sit down
! how TO do a gracious act and receive
one-the nrSt step is paved toward his
worldly If not business success. But as
| to that good breeding is necessary too
/ ana the greatest man in after times
may be put to shame for the want of it
Evening star., 1914-11-22

suet Then it is an easy matter the
next morning to mince the meat, peel
and chop the apples and put the vari-
Gus ingredients together. In a cold
cellar rich mincemeat will keep all
| winter without cooking, but in the
| modern cellar. kept hot with a furnace,
| it is little safer to scald through
| before packing away in jars. Any
| left over from canning or preserving
| add much to the mincemeat: while
'ruit that has begun to ferment Gf 1t
| is not moldy) may be used to ad-
| vantage.
i Currant or grape jelly makes de-
! licious addition to mince meat. The
apples used should be tart. Well
| favored greetings. spicy Spitzenbergs
or Baldwins are usually chosen, though
! some old-fa shioned housewives think
| there is nothing to equal russets.
! The meat used is beef. usually the
| lower part of the round. simmered
gently until tender and the stock in
which it is cooked reduced to Il jelly
to cool in the stock and take off the
fat in the morning. The suet for pies
should have all the bits of stringy
fiber removed, then sprlnkled with
flour and chopped fine. One-thlrd but
ter and two-thirds suet gives a better
favor than Suet alone. The spices
should be of the purest
-, Many good cooks boil the ra1slns
|
| in which they are cooked to the mlnce
meat Boiled-doWn cider is a delight
| full addition to mince meat, put may
be omitted if preferred, substituting
the fruit juices or sweet picNie
I vinegar.
Mock Mince Meat.
| There are some people who prefer
miuce pies without meat at all Ell
| these here is Il recipe that comes III
close second to the real ar,iI no.,. TWO
six soda crackers rolled me allow W.
| Guns of cold water, one cup each Vi
| molasses and brown sugar, ote
of sour cider, a cup ana nan y! i:iGi. -;
ed butter, the same measure VI - ne
and currants: also a cup ana a nali VI
| citron shredded one teaspoonful each
| nutmeg. cloves salt and piack pePpei'
| two eggs beaten light and Wlheslas1-
ful of brandy. This quantity Is ehoush
| Tor six pies.
| Thanksgiving Pudding.
| NJiv together a cup and a half of mo-
,asses one-half cup butter or two
| thirds of a cup of suet chopped hne ana
| all strings removed. one-hali cup sour
| milk into which has peeh stitIeo oiis
teaspoonful soda, d teaS Spooliiui
cinnamon nutmeg and cloves, plhch
- sa1t tbree heaten eggs and three
Guns flour sifted with teaspoohlul OF
! ba king powder. Mix Well, aud a pound
| of chopped raw prunes, rehto iis II, ny
! ni1s and steam three hours Serve with
LIQUID or lemon sauce
Nesselrode Pudding.
If one wishes a little variety in the
THANKSGIVING menu, still making use
of purely American products, try a Nes-
selrode pudding. 9heii anu poii ~
| Twenty chestnuts, then blanch Bon the
nuts until tender, then pass through a
sieve Make a custard of the yolks of
| six eggs, "a pint of rich milk and sugar
| to sweeten. Cook in double boiler,
adding the chestnut pulp and quarter
nound of seeded raisins and currants.
When thick and smooth take from the
| ire and cool When cold add two cups
of whipped cream, beat well and freeze
FNN. PADDOCK TELFORD.
Evening star., 1914-11-22
Homemade Favors for the Thanks
giving Table.

a MONG the homemade faVors Tor
~ the Thanksgiving table that the
4 = children or old folks will enjoy
making are the queer little vegetable
figures. These may be purchased In the
shops made from papier mache win
pumpkin bodies. pickle legs, carro'
arms and sweet potato heads, win
features painted on with water colors
representing all kinds of anlmais as
well as human figures.
But more enticing are those e'oi'eo
at home, where oddly shaped sweet po-
tatoes, turnips, carrots, apples' pears
beets. etc, may be metamorphoseu INTO
various grotesque animals, using
matches or toothpicks for legs nia'cnes m
or black headed pins for eyes, the
stems of beet leaves for tails anu 50 On
an infinitum. AS the animals lose .hel.
crispness in the standing, they are peSI
made Thanksgiving morning, anu VII
furnish plenty OF run Ior youhs anu
old in the making.
Another pretty favor that may oe
made in advance Is the olu-ldsiiioheu
"pomanders" that were known IN
grandmother day are again popular
for scenting the linen closets' 50 ma
these souvenirs of the day Will oe iouho
useful as we'll as ornamental
The Thanksgiving Turkey.
If the main feature of the Thanksgiv-
be spared in the selection of one
Choose, if possible, a small, plump
breast with flexible bone and firm flesh
of pink-white tinge. Fight shy OF
one with long hairs, which are signs OF
Evening star., 1914-11-22
PREPARING THE THANKSGIVING DINNER

kin wrung out of cold water and it
will keep perfectly fresh.
The next morning. fill the cavity and
sew up. Push the legs close to the
body and draw the wings back so the
breast may stand out full and fair,
and easy to carve.
Dust the surface of the bird with
salt and pepper, brush over with olive
oil or butter, dredge with -four and
lay in the bottom of a roasting pan
or on the CRATE. breast down. This
permits the juices to run down into
the brest, making il delightfully."-
juicy. Roast to a fine brown, basting
frequently, first with butter and water
and later with the juices from the pan.
When done to turn as YOU can
demonstrate by applying the fork just
under the wing, take up carefully and
lay on a hot platter. If there is much
fat in the baking pan, turn off what
seems supertiuouS and into the remain
-four.
When smooth and lightly Drowned,
turn in boiling water, stirring to avoid
Jumps, cook until thickened. Season
with salt and pepper and few drops
of caramel to give the required rich
brown color. If at all lumpy strain
and add the chopped giblets. which
should have been cooked tender in boil
ing salted water. Serve in a sauce
boat. Garnish the turkey with a few
Desserts and Connections for Thanks
giving.
With Thanksgiving shadow athwart
the threshold. there comes a demand
for those old-time New England dishes,
the Indian pudding and pumpkin pie.
The former. if made according to ira
dition, will quiver when taken from
the oven and be of a jellylike consist
ency. The old way. that has never
been improved upon, was to bring Il
quart of milk to boil in an iron kettle
and then to add to it about a scant
cup of fine granulated cornmeal, hold
ing it high in the left hand and sift-
ing it slowly through the fingers,
stirring constantly meanwhile with the
right hand. When this has thickened
and cooled a little, add a half tea
spoonful of salt. two teaspoonfuls of
ginger. a heaping teaspoonful of but
ter, teaspoonful of cinnamon, a half
pint of cold milk and two well beaten
eggs Beat the whole mixture until
smooth and pour into deep, well but
tered pudding dish holding at least
three quarts. When it has baked
pint of cold milk. which must not be
stirred but allowed to soak in grad
ually. Bake in steady oven three or
four hours. the longer the better.
The New Hampshire housewife IN the
days of brick ovens baked hers in a
stone pudding dish all night. But she
useC no eggs. In baking. if it should
become too brown, cover with "a thick
plate. If desired to have the pudding
extra rich our forbearS added one cup
of currants or raisins after the pud-
ding baked five or six minutes In this
case an additional half pint of milk
was added.
Mince Pie.
Do not try to make your mince meat
in one day. Cook your meat the day
before, get the raisins seeded (unless
you buy seeded ones, which are d
tremendous saving of labor), clean
and dry your currants, shred the citron
and candied orange and lemon peel,
measure out the spices and chop th.
Evening star., 1914-11-22
HOW TO PREPARE
THANKSGIVING BIRD
Old Turkeys Best Boiled or Cooked in Kettle
Until Nearly Tender, Then Stuffed and
Drowned in Oven-For Roasting
Select Plump Young Hens.

Hang in q cool place Two or lHfee DAYS
at least before cooking. The given
quantity of dressing is sufficient for a
turkey weighing ten or twelve pounds.
If bacon is mixed with the trutfles,
use an equal quantity of that which is
fat and white. Chop or pound it very
fine. Season with salt and pepper.
Force-Meat of Oysters Filling.
\ turkey. filled with force-meat of
oysters has also its delights. Make
dressing from one quart of oysters. and
enough stale bread in very fine crumbs
to ill the bird. Use the juice from the
oysters to moisten. Season to taste
with salt and pepper and a stalk of
celery chopped very fine. Add the oys-
tiers and mix we'll. \ tablespoonful of
chopped parsley. bay leaf ana
grated onion may be used instead OF
the celery. The quantity of seasoning
given is for every two cups of bread
crumbs used.
Chestnuts make such an appetizing
and inexpensive dressing for poultry
that they should be more frequently
used. For this dressing, roast or Doll
two quarts of chestnuts, and wash
them. Shell and mix with two table
spoonfuls of butter, salt and red pep
per to taste. Set aside one quart OF
the chestnut pulp to use in the gravy.
Cooked meat, veal or lamb minced, Is
sometimes used with the chestnuts, a
pint of meat to four dozen chestnuts.
a third very. good mixture consists of
bread crumbs and chestnuts in equal
quantities, well seasoned.
Mashed Potato Dressing.
Mashed white potatoes, we'll seasoned
with herbs salt and pepper and plenty
of butter. is a dressing much liked by
some families. y dressing that creates
turkeys. ducks or geese, is made from
four cups of hot mashed potatoes, two
teaspoonfuls of onion juice, eight table
spoonfuls of sweet cream, the yolk OF
four eggs we'll beaten, two table
spoonfuls of chopped parsley and salt
and pepper to taste. Mix Thoroughly
and beat until light before using. Half
this quantity may be used for chicken.
A favorite plain stuffing- consists of
quart of grated breadcrumbs and cup
of milk or cold water. After standing
an hour or more, it is seasoned with
two beaten eggs, three ounces OF but
ter a -teaspoonful of chopped parsley,
a tablespoonful of onion juice and half
a teaspoonful each of powdered thyme,
summer savory and pepper. sometimes
the herbs are omitted, and only nut
meg, salt and pepper and onion juice
used.
Tart oranges. sliced and served with
a little oil and dash of cayenne form
one of the best relishes to serve with
roast turkey. ..-
Giblet stufIing, favored with sherry.
is liked by those who use wine in their
cooking. The giblets are simmered in
stock or in water until tender. Chop
them fine and heat with two cupfuls of
bread crumbs, three e.tablespoonfuls of
butter, salt. pepper and sweet mar
ioram to taste. \ small glass of sher-
ry is added just before the dressing is
packed in the bird.
Evening star., 1914-11-22
AND

<1NH, dear cried a distracted
mother to one who. as the
saying is, seemed as cool as
a cucumber "how ON earth do you man
age to have your children so well be-
hayed? Mine are simply savages. They
shame me at every turn.
PERHAPS YOU are savage with them,
REPLIED the visitor with a smile thdl
barely escaped sarcasm. Il treat my
children as persons who own their own
souls | know that to receive courtesy
I must give it, and by daily attention
10 the little breaks, l keep them Wei
drilled in the greater decencies.
All. me, if all mothers were as wise
As this what good manners the "oflu
would see. There would be no such
Thing as a savage child. no such
Thing as a mother "shamed at every
urn" Instruction in the polite forms
of behavior bear little weight II the
instructor is rude and violent. 1t is no
use TO saw. Jack. do SO and SO To-Day
if YOU forget to chide gently when the
.ame thing is done tomorrow Dirty
manners, like dirty faces. must nave
regular attention. but II must an Ds
done sereneIy. As this astute mother
ssvs lack must first be allowed 10
feeI that his soul is his own, that an
world has to give de-
pends upon himself bu1 I, r.l;",,s M" h,.
havior. fine manners are PFC 1,.s.lary.d
ing IL the @i4tiu
Teach the Golden Rule.
nj, ,,o,bar bagin bv
so let the "o'iieu ~
eucidating the homely precept oil tae
Golden rule To do unto others as
-, ,,.o,,Id have them do unto you, is
~ -. .,e.oi.rI cousiderate. Drill
10 De hlhu' ifiei -, ,t.,1
this into the chlld icd't VII" -''S'
tender stories of rewards that came
10 the kind hearted. and punlshInents
that came TO the harsh ana coarse.
4 courteous gcntienesS to social IN
feriors. such as servants. is the sign
manual of breeding. Therefore, exact
from the child a gentle Difference Tor
their feelings. He must be told 10 Sa!
"Please" when asking for thlnS AT
table, told to say Thank you when
il is given him. The men and women
of the south are noted especially loi
Evening star., 1914-11-22
New Colors.

A LMOST all tones of orange are
4 seen, as well as reds that tone into
yellows, reds that become almost pink,
and reds of a petunia shade. Many red
dish purples seem to have a tone of
gray thrown on. Grass greens are'
well liked.
Evening star., 1914-11-22

This is the season to go into your
Sarret and dig out your old bits of fur.
AS fur trimming is on every outer gar
ment the ready made suit or coat can
be touched up at home with fur,
Evening star., 1914-11-22
Mince Pie.

Do not try to make your mince meat
in one day. Cook your meat the day
before, get the raisins seeded (unless
you buy seeded ones, which are "a
tremendous saving of labor), clean
and dry your currants, shred the citron
and candied orange and lemon peel
measure out the spices and chop thu.
Evening star., 1914-11-22

IT is no easy matter to chaperon
party of young girls at dance or
other gay function at which there
Evening star., 1914-11-22

Incompatible American tur-
key, if it is to sustain its repu-
tation. must be selected with
great care. If for roasting, buy
Evening star., 1914-11-22

rERE is well tried recipe ~ rol civ
n cake which will Keep keep beaten @ sep